Guy Harvey Magazine

SUM 2017

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

Issue link: https://guyharveymag.epubxp.com/i/841279

Contents of this Issue

Navigation

Page 77 of 83

78 | www.GuyHarveyMagazine.com A RECIPE FOR COBIA In 1994, award-winning chef Cindy Hutson met her life partner, Delius Shirley. With an inherent passion for cooking, but no formal training and three kids to care for, Hutson was hesitant to open her first restaurant venture. Against the odds and with the extra support of Shirley, Hutson took the leap of faith and that same year opened Norma's on the Beach. Rave reviews touted Hutson's cuisine as "the best Caribbean restaurant in South Florida," and international support from USA Today, The New York Times, London Times, Chicago Tribune, Chef Magazine and Eater, who named Hutson "Chef of the Year" (2012), helped set the pace for what would develop into a thriving culinary future. Hutson's culturally diverse and seasonally driven culinary style is heavily influenced by her extensive travel and food history. Her signature "Cuisine of the Sun" is a self-coined approach that means to create without limits and cook everything under the sun, infusing nuances of her famous island flavors throughout each and every dish that she prepares. "I thrive on teaching about our earth's bounties, edible history and utilizing indigenous ingredients that are regionally prepared," says Hutson about her culinary inspiration, which is apparent in her many regionally-inspired Caribbean concepts. More than 20 years later, Hutson and Shirley have built a culinary empire with the successful opening and operation of more than eight, award-winning concepts. Currently, the dynamic duo run their 17-year-old love-child, Ortanique on the Mile in Coral Gables, Florida, which opened with Esquire and Bon Appétit acknowledging it as one of the "Best New Restaurants" and Condé Nast Traveler awarding it as one of their "Hot Table" concepts. BY TINA MENDITTO Top: Chef Cindy Hutson. Right: Cobia Caribbean Nage. Photos: Kristin Paterakis. MEET THE CHEF These days, a lot of chefs are putting less emphasis on favorites like grouper and tuna so they can focus on fish that you might not expect. And even though cobia has been a choice of chefs for years, it is seasonal and sometimes hard to get. Now, a company in Panama, Open Blue, is raising cobia by the thousands, providing a large supply of the tasty fish so we can eat shamelessly. Miami Chef Cindy Hutson reveals one of her most celebrated recipes for a fish that anglers also call a ling or a lemon fish.

Articles in this issue

Links on this page

Archives of this issue

view archives of Guy Harvey Magazine - SUM 2017