| Q & A: Talking Fresh Florida Cooking with Executive Chef David Schue, Naples Grande Beach Resort |
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| October 15, 2009 |
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I recently caught up with Chef David Schue, the Executive Chef at the Naples Grande Beach Resort, at the property's stylish all-day-dining restaurant, Aura. We had an interesting chat about Florida's bounty, where to find great local seafood and the good taste quotient that comes along with the good life in Naples. Here's what Chef Schue had to say:
Q. Have you noticed a change in the food culture in Naples, and Florida in general, over the years?
A. When I used to come down to Florida from the Northeast as a kid, this area was all farmland. There used to be all kinds of corn growing. You could smell the orange blossoms. And it seems like in the past few years, the local ingredients are making a comeback. A lot of local farms are popping up. Organic farms. Hydroponic farms. Especially here on the west coast of Florida, where things are a little more rural than on the east coast. Florida corn is great. It's amazing! And as a chef, it's nice to be able to use that kind of fresh ingredient that's been harvested a day or two days before it arrives here at the resort.
Q. What about Florida seafood?
A. The key with great seafood is that it has to be fresh. And Florida seafood is definitely fresh. If you purchase seafood here in Naples, it was probably caught the day before. Sometimes it's come off the dock just that morning, which is great. At our restaurants here at Naples Grande, we get to use a lot of pompano, mahi mahi and snapper from Florida. Our fish sandwiches are made with local grouper, and we have Floridian lobster and stone crab claws in season, too. We also do a great ceviche here at the resort, made from grouper and Key West prawns.
Q. What can you tell us about Naples cuisine -- anything people particularly look for when they come to visit?
A. For the most part, people who live in Naples are really knowledgeable when it comes to cuisine. On the east coast of Florida, there are big Latin influences, especially in South Florida. But here, it's more about seafood. There are a lot of visitors from the Midwest, and they're really drawn to Florribean cuisine. Seafood is really popular. People are looking for what they expect when they come to Florida, things like avocados, tropical fruits, things made with plantains, conch fritters...
Q. What are the not-to-miss items at your Aura restaurant at the Naples Grande Beach Resort?
A. I particularly like our mussels in chorizo, with smoked tomato broth and ciabatta. Also, the pan roasted red snapper with roasted arugula is one of my favorites.
Q. Naples is known for having a great restaurant scene. Foodies love this town. So where do you go on your night off, Chef?
A. I like Cafe Lurcat, an Italian restaurant. USS Nemo is great for seafood. SeaSalt on Third Avenue uses a lot of fresh ingredients. And Pinchers Crab Shack is a nice casual joint for lunch.
Thank you, Chef! |
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| Executive Chef David Schue photographed at Aura restaurant at the Naples Grande Beach Resort. |
| Credit: Terry Ward |
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