Flûte & Dram Opens to Packed Crowds on Beach Drive
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Kevin Godbee - Apr 19, 2018
- 8 min read
Check out our new Updated Flûte & Dram Review from January 2020.
It’s been a year and two months since the original announcement of Flûte & Dram opening on Beach Drive. Now they are finally open with packed crowds spilling out onto the sidewalk. There’s no other place in St. Pete that has a selection of caviar like Flûte & Dram. The only place in the Tampa Bay area that comes close would be Bern’s Steak House. Flûte & Dram is also the only place we know of that offers high-end Champagne, such as; Dom Pérignon, by the glass. Not everybody wants to spring for a bottle, but a glass would be nice.
Don’t write them off because caviar is “fancy and expensive”. Flûte has something for everyone.
If you’re curious about caviar, but concerned about your budget, or that you don’t have a tux in the closet—no worries.
If you’re on a budget, start with the domestic caviar, which anyone can afford, and the experience is pretty much the same, especially if you’re not a caviar aficionado.
Dress code: There’s no official dress code, but just because it’s caviar and champagne doesn’t mean you have to dress like James Bond or Olivia Pope.
We went last Sunday afternoon from 2:00-4:30 and there were people in shorts, sandals, sun dresses, and jeans—all dining on caviar and imbibing in Champagne. (I went in jeans and a nice casual button-down shirt. Although I might show up one Saturday night in my tux just for fun.)
I have to admit that I was pleasantly surprised with the décor. Some of the photos I’ve seen online don’t do it justice. It looks much nicer in person. (Ironically, here’s a picture online.)
Since they’re only a week old (almost two weeks from date of this publication), they are still evolving as they find out what works, and what doesn’t, so some of the items in the below review may change.
Things are changing already as there was one Champagne crossed off the menu when we were there because the supplier didn’t deliver in time. That last item is now in-stock and no longer crossed off the menu.
Many people casually refer to any sparkling wines as “Champagne”, but technically to be called that it has to come from the region of France with the same name. Flûte & Dram offers champagnes, cavas, proseccos and other sparkling wines.
An interesting thing I noticed on the menu is that all of the fish eggs are called “caviar”, when technically not all of them are. In order to be caviar, the eggs must come from sturgeon.
Caviar is processed and salt cured fish roe. While caviar is often used as an umbrella term to describe any fish egg, true caviar comes from sturgeon, native to the Caspian and Black Seas. Varieties of sturgeon include beluga, sevruga and osstreta (sic) and each species produces a slightly different flavored caviar. – Caviar 101: Everything you need to know to start enjoying fish eggs
When I asked Chef Tony (Mangiafico) about this, he told me that most people think of all fish eggs as caviar and since Flûte & Dram is new, they want it to be approachable to everyone, not just caviar connoisseurs.
For this review I’m going to refer to them as to what type of fish eggs they actually are.
The left side of the menu has the less pricey domestic “caviar”, which are different types of fish eggs, like Salmon Roe for example. The right side of the menu has all of the imports, which are all actual caviar from sturgeon from the Caspian and Black Seas, and much different in price. Caviars are graded with zeros, and the entire imported selection at Flûte & Dram is triple zero (000), which is the highest grade.
We started with a flight of “caviar cups”—three flutes of different bubbles with domestic caviar / roe accompaniments cleverly placed on top of the glasses on a small blini with the traditional accompaniments of crème fraîche, onions, and eggs.
From left-to-right:
Moët & Chandon Grand Vintage 2008 (Flûte & Dram got the last eight cases.) – flavor nuances of lemon, apple and pear. Accompanied with Alaskan Salmon Roe.
Ruinart Rosé Brut NV – fresh, fruity, and aromatic. Accompanied with Tobiko Wasabi Flying Fish Roe.
Nicolas Feuillatte Brut Réserve NV – sweet, fruity with vanilla and anise. Accompanied with American Bowfin Roe.
These were fun and tasty, mild and flavorful, and approachable for anyone.
Next, we kicked it up to a sexy import of Sasanian Siberian Baerii.
It comes from pure bred Siberian osetra. Medium dark pearls that are creamy in texture with a crisp, nutty taste. This had a beautiful classic presentation in a crystal bowl nested inside a larger crystal bowl filled with ice.
There were traditional accompaniments of crème fraîche, chopped red onion, chopped egg whites, and chopped egg yolks. To hold them, there were the customary blinis and plain water crackers.
This is how I learned to eat caviar a long time ago, so I had a few on blinis and crackers with all of the toppings.
However, some caviar fans say you should just eat the caviar alone with a spoon. Halfway through the ounce, we switched to just eating the caviar with the mother-of-pearl spoons. It was so good that I couldn’t switch back, and couldn’t stop devouring it until it was gone. This Siberian caviar has a great complexity and depth.
The reason for the mother-of-pearl spoons is to keep the taste of the caviar pure. Never use a metal spoon. In the future, Flûte & Dram will conduct a “Champagne School” and a “Caviar School” where you can learn more things like this.
Since we like to imbibe, we tried a few of the cocktails as well, starting with the Pineapple Time … as in, it’s time to have a pineapple drink with thyme in it!
The base is Old Forester Bourbon with pineapple juice, thyme, and lemon juice topped with Prosecco.
The Pineapple Time was crisp and refreshing.
Next up was the Rassé – Bulleit Rye, rasberries, rosemary, lime juice, and house-made honey syrup topped with a Rosé. This one was also crisp and refreshing, and a little sweeter. The rosemary leaves are singed with a flame so they give off an aroma which adds an air of intrigue to the room.
There are a few starters on the menu outside of fish eggs. These include Chilled Gulf Shrimp Cocktail, Norwegian Smoked Salmon, and Duck Foie Gras Pâté.
We went with the Duck Foie Gras Pâté, which comes with cornichons, red onion, tomato, Dijon sauce, capers and egg whites. For a starter, this is a huge portion.
The pâté was smooth and creamy, and the cornichons and dijon really made the plate. These were served with a semi-soft wheat cracker that worked well with these textures and flavors.
One of my favorite items was the Caviar Shooter. I want to go back and just order six of these—to share, of course.
On the bottom we have a chilled Absolute Elyx Vodka shot, topped with a half lime with Smoked Trout Roe and American Bowfin on top. On the tray is the Wasabi Tobiko.
You pick up the lime, eat the caviar while pushing the lime into your teeth a little bit to get some juice, and then shoot the vodka. Then, eat the Wasabi Tobiko.
Now, it’s time for one more specialty drink—the Floral Royale. (The name is tentative, but I hope they stick with it.)
There’s a peeled apple on top, curled into a rose shape, which was soaked in rose water. They use the Nicolas Feuillatte Brut Réserve NV and add some hibiscus extract. It was crisp and refreshing while the apple adds a slight hint of sweet and tartness to round it out.
We ended our visit with 1 oz. pours of Lagavulin Scotch and Glenfiddich 14.
Scotch aficionados know that adding a drop or two of water helps to open up the flavors and release the aromas for a more fulfilling experience. Flûte & Dram has elegant glass and copper water dropper sets all along the bar.
For table service there is a wooden tray whisky server with two Glencairn Whisky Glasses and water dropper. The glasses are also referred to as Dram glasses.
The Lagavulin smelled like a Bandaid, but the good kind brand name, not the crappy store brand knock-offs. (We were a little drunk at this point, but never fear, we were walking.) It was quite peaty, and somewhat sharp, but would go great with the right cigar. There is a selection of cigars available. We both liked the Glenfiddich more as it was smoother and pretty much the opposite end of the spectrum of the Lagavulin.
Overall, we were quite impressed at the comestibles, imbibes, service, and that the place was half full in the middle of the day on a Sunday when there were supposed to be torrential downpours.
At first, we weren’t sure how this concept would do in St. Pete, but now we have no doubt that it will do quite well.
Give Flûte & Dram a visit, and tell them that St. Pete Foodies sent you.
- Readers Rating
- Rated 4.7 stars
4.7 / 5 ( Reviewers) - Outstanding
- Your Rating
- Flûte & Dram
- (727) 350-5767
- Caviar, Champagne, Whiskey
- Sun - 12:00pm - 12:00am
- Mon - Thu 4:00pm - 12:00am
- Fri - 4:00pm - 2:00am
- Sat - 12:00pm - 2:00am
- 234 Beach Drive, St. Petersburg, FL 33701, US
Champagne, Caviar, & Whiskey on bustling Beach Drive in Downtown St. Pete. Serving the area's largest selection of domestic and imported caviar.
PLEASE NOTE: Reviews reflect a certain moment in time. Some restaurants stay extremely consistent over many years, and some change for the better or worse. Some things that may change are: chefs, recipes, food suppliers, ingredients, philosophies, ownership, etc. We always hope that you have the same good, or great experience we had.
Written by Kevin Godbee
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In this recipe, we are transforming simple ingredients into an elevated flatbread that is ideal for enjoying on these cooler December evenings. All of the elements involved in this sausage, pesto & peperonata flatbread are not only complementary together, but they are equally as delicious when used in different applications. The pesto can be tossed with your favorite pasta or served alongside arancini (we actually did this for Thanksgiving this year and it was a hit). Peperonata can serve as an easy appetizer spooned onto crusty slices of bread, or as a tangy topper for sandwiches, crispy cutlets or even with a steak. You can use any type of flatbread for this recipe. On a busy weeknight when time is of the essence, I suggest grabbing a flatbread option that is already baked in the package – naan could even work well here. Rollin’ Oats Natural Food Market sells a few different variations like O’Doughs flatbread, which happens to be gluten free and vegan. If you’d rather bake a homemade or store-bought dough and have the time, I recommend going for it. This way, you can control the thickness of your flatbread. The bake time is only about ten extra minutes, if you opt for this route. The ground Italian sausage brings the the whole flatbread together with its subtle touch of savory spice. Ground Italian sausage is my preference, but if you’d rather a fully-cooked version, you can’t go wrong. Simply slice it into rounds and arrange before baking the flatbread in the oven. Sausage, Pesto & Peperonata Flatbread Recipe In this recipe, sweet and sour peperonata, pesto and sausage are combined to create an elevated take on flatbread. You don't have to make your flatbread dough from scratch in order to get the most out of this recipe – there are plenty of suitable store-bought options available. Pesto5 cups basil (5 packed cups, fresh)3/4 cup parmesan cheese (finely grated)1/2 cup pine nuts3 garlic cloves (peeled and smashed)3/4 cup olive oil1 tsp salt (plus more, to taste)1 tbsp lemon juice (from 1/2 of a small lemon (optional))Peperonata3 bell peppers (about 3 cups, mix of colors of choice, thinly sliced)1/2 cup olive oil1/2 white onion (medium in size, sliced thin)4 garlic cloves (peeled, smashed and sliced very thin)5 sprigs fresh thyme2 1/2 tbsp red wine vinegarsalt (to taste)Flatbread Assembly1 flatbread (homemade or a mix like Bob's Redmill or an already prepared flatbread of choice (naan would work great too))1 lb cooked ground sausage1/2 cup parmesan cheese (grated )basil or parsley (chopped (optional)) PestoHeat your oven to 325F and spread your pine nuts on a parchment lined baking sheet. Toast for 6 minutes. Add pine nuts and all pesto recipe ingredients, except the oil, (including lemon, if using – this will add a touch of brightness) to a food processor or high powered blender. Blend or process on high while slowly streaming in the oil until the pesto is smooth. Add more salt as needed. Set pesto aside until you're ready to assemble the flatbread.PeperonataHeat oil in a large pot or dutch oven over medium heat. Add in peppers, onion, garlic and thyme and cook for 6 minutes. Reduce the heat to medium-low to cook the mixture slowly until peppers and onions soften, about 25 minutes. Discard thyme sprigs, stir in red wine vinegar and season with salt to taste. Set aside.Flatbread AssemblyHeat oven to 400F. If using a homemade or store bought dough, roll it out onto a parchment-lined baking sheet to your desired thickness. Top with a few spoon fulls of pesto (evenly dispersed), cooked ground sausage and half of the grated parmesan. Bake for 20 minutes. If using an already baked flatbread or other bread like naan, repeat steps with pesto, sausage and parmesan and bake for only 10 minutes.Remove flatbread from the oven and increase oven heat to 425F. Top flatbread with peperonata and remaining grated parmesan. Bake for another 6-8 minutes.Carefully remove the flatbread from the oven, drizzle with more pesto and garnish with chopped basil or parsley.Slice flatbread as desired and serve. Appetizer, Dinner, Main Course, Main DishAmerican, Cajun, ItalianSausage, Pesto & Peperonata Flatbread
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As for Cybel’s standard dinner menu, you’ll find an array of shareable items, vibrant salads, mouthwatering entrees like tagines, kabobs, shawarma and a must-order French taco, a selection of pitas and various sides that are not to be overlooked. We tried to order something from each section and what made this easy is the fact that a number of the entrees offer some of the sides and salads. This was ultra convenient and allowed us the opportunity to try some items that we otherwise may have not ordered on our own. Because Cybel does not serve alcohol, they encourage guests to bring their own. That’s right – BYOB. When you’re planning your visit to Cybel, make sure to bring along one of your favorite bottles to enjoy along side your meal. For their new brunch, I suggest a bottle of delicious bubbles to complement your leisurely weekend dining experience. As I mentioned earlier, when talking about their new brunch, Cybel encourages reservations. These can be secured via their website here. We arrived at Cybel on a Friday night for our 6:00PM reservation. Because we checked in before the rush, we had our pick of sitting inside or outside. The interior of the space has approximately ten tables and the exterior offers a handful more – we opted for a two top inside. Around 6:30PM, the restaurant was packed both inside and out. It was bustling which kept the staff quite busy. Our server was so attentive, especially considering how busy they were. After we placed our food order and received our appetizer, she informed us that the mains may take a bit longer than expected, but that’s never an issue for us. We really wanted to try a number of the items from the starters section of the menu and the Un peu de tout was absolutely perfect for that. It is great to share between a few people and includes falafel, labneh, hummus, Moroccan ratatouille, tabbouleh with zaatar pita bread. Each element of this platter was delightful in its own way. The falafel had perfect texture and was great with a dollop of labneh for a premium bite. Ratatouille isn’t usually a favorite of mine, but this rendition was a loaded hit of flavor that surprised both me and my husband. I highly suggest ordering this app, regardless of how many folks you’re dining with, because it is just enough to enjoy before the mains, you get a variety of bites and is as wonderful as it sounds. Our entrees didn’t take as long as expected and arrived in a timely manner. The French Taco (more like a burrito) is a must-order in my opinion. It has its own menu where you select your meat, vegetables, sauce and type of fry (the fries are served in the taco) – regular or gourmet (gourmet = extra crispy for texture). After some deliberating, we decided on the jerk chicken with onion, tomato, shredded lettuce and the six sick sauce. The six sick sauce (additional $3) is a blend of all six of their sauces in one which makes for an incredible sauce that hits all of the notes (I know, it sounds like a lot, but you have to trust me here). This item could definitely be split between two people, as it is very large. The next entree of note that we ordered is the Chicken Shawarma. It comes with marinated shawarma that is sliced thin and served with garlic sauce (Toum), Mediterranean rice and parsley salad. This was my entree of choice and I’m so glad that I selected it as it was light, fresh and chock-full of savory flavor and I couldn’t get enough of the garlic sauce. It was like a build your own bite experience which also makes this an entree that could easily be shared. We had the leftovers the next day with some pita and that whole experience was equally as tasty as the first. We really wanted to give the beef kabobs a try and the pita as our kabob vessel with a side of fries and it was a home-run. It arrived dressed with […]
Recipes
In this recipe, we are transforming simple ingredients into an elevated flatbread that is ideal for enjoying on these cooler December evenings. All of the elements involved in this sausage, pesto & peperonata flatbread are not only complementary together, but they are equally as delicious when used in different applications. The pesto can be tossed with your favorite pasta or served alongside arancini (we actually did this for Thanksgiving this year and it was a hit). Peperonata can serve as an easy appetizer spooned onto crusty slices of bread, or as a tangy topper for sandwiches, crispy cutlets or even with a steak. You can use any type of flatbread for this recipe. On a busy weeknight when time is of the essence, I suggest grabbing a flatbread option that is already baked in the package – naan could even work well here. Rollin’ Oats Natural Food Market sells a few different variations like O’Doughs flatbread, which happens to be gluten free and vegan. If you’d rather bake a homemade or store-bought dough and have the time, I recommend going for it. This way, you can control the thickness of your flatbread. The bake time is only about ten extra minutes, if you opt for this route. The ground Italian sausage brings the the whole flatbread together with its subtle touch of savory spice. Ground Italian sausage is my preference, but if you’d rather a fully-cooked version, you can’t go wrong. Simply slice it into rounds and arrange before baking the flatbread in the oven. Sausage, Pesto & Peperonata Flatbread Recipe In this recipe, sweet and sour peperonata, pesto and sausage are combined to create an elevated take on flatbread. You don't have to make your flatbread dough from scratch in order to get the most out of this recipe – there are plenty of suitable store-bought options available. Pesto5 cups basil (5 packed cups, fresh)3/4 cup parmesan cheese (finely grated)1/2 cup pine nuts3 garlic cloves (peeled and smashed)3/4 cup olive oil1 tsp salt (plus more, to taste)1 tbsp lemon juice (from 1/2 of a small lemon (optional))Peperonata3 bell peppers (about 3 cups, mix of colors of choice, thinly sliced)1/2 cup olive oil1/2 white onion (medium in size, sliced thin)4 garlic cloves (peeled, smashed and sliced very thin)5 sprigs fresh thyme2 1/2 tbsp red wine vinegarsalt (to taste)Flatbread Assembly1 flatbread (homemade or a mix like Bob's Redmill or an already prepared flatbread of choice (naan would work great too))1 lb cooked ground sausage1/2 cup parmesan cheese (grated )basil or parsley (chopped (optional)) PestoHeat your oven to 325F and spread your pine nuts on a parchment lined baking sheet. Toast for 6 minutes. Add pine nuts and all pesto recipe ingredients, except the oil, (including lemon, if using – this will add a touch of brightness) to a food processor or high powered blender. Blend or process on high while slowly streaming in the oil until the pesto is smooth. Add more salt as needed. Set pesto aside until you're ready to assemble the flatbread.PeperonataHeat oil in a large pot or dutch oven over medium heat. Add in peppers, onion, garlic and thyme and cook for 6 minutes. Reduce the heat to medium-low to cook the mixture slowly until peppers and onions soften, about 25 minutes. Discard thyme sprigs, stir in red wine vinegar and season with salt to taste. Set aside.Flatbread AssemblyHeat oven to 400F. If using a homemade or store bought dough, roll it out onto a parchment-lined baking sheet to your desired thickness. Top with a few spoon fulls of pesto (evenly dispersed), cooked ground sausage and half of the grated parmesan. Bake for 20 minutes. If using an already baked flatbread or other bread like naan, repeat steps with pesto, sausage and parmesan and bake for only 10 minutes.Remove flatbread from the oven and increase oven heat to 425F. Top flatbread with peperonata and remaining grated parmesan. Bake for another 6-8 minutes.Carefully remove the flatbread from the oven, drizzle with more pesto and garnish with chopped basil or parsley.Slice flatbread as desired and serve. Appetizer, Dinner, Main Course, Main DishAmerican, Cajun, ItalianSausage, Pesto & Peperonata Flatbread
The temperature here in Florida may still be quite warm, but it is in fact fall and I can’t help but shift into comfort-cooking mode. For me, that means that lots of pasta dishes and comforting soups are frequently in the dinner rotation. A few months ago, I made stuffed rigatoni for the first time and fell in love with both the process of making it and the end result. The rigatoni was filled with a mixture of ricotta, mozzarella and provolone cheese and minced mortadella and was served in a spicy tomato sauce. While enjoying this dish, a number of alternative filling possibilities entered my mind and a simple mixture of ricotta and mushroom was one of the first. I’ve been making marinara at least once (sometimes twice) per month, usually on Sundays, for at least ten years now. Over the course of these ten years, tweaks and changes have been made to the recipe and a few years ago, I landed on what works best for my taste. The ingredient list is simple, but depends heavily on quality ingredients – like premium whole peeled tomatoes, 24 month parmigiano reggiono rinds and some good red wine. Luckily, Rollin’ Oats is a mecca for premium ingredients. For the sauce, they have a few canned tomato offerings that I recommend, like Cento and also organic variations from Muir Glen and Bionature. And we all know that they have a wonderful selection of great wines to choose from and a few experts on their staff to help you make a selection. You’re only using 1/4 cup in this recipe, but I always recommend using a wine that you would drink when cooking. You could undoubtedly assemble this recipe on a weekday, however, I think it is best enjoyed on a slow Saturday or Sunday. In the recipe, I suggest cooking the sauce for at least an hour, but you can definitely allow it to simmer for up to a few hours. The smell of marinara flowing through the home is one of my favorite scents ever. You can use this sauce in many other recipes like meatballs, chicken parmesan or other pastas of course like spaghetti. Ricotta & Mushroom Stuffed Rigatoni Recipe This comforting pasta dish is comprised of rigatoni that is stuffed with a mix of creamy ricotta cheese and savory mushrooms that is then baked in a simple marinara sauce. ovensafe skillet or large dutch ovenBlender Marinara1 tbsp olive oil1/2 white onion (medium in size, roughly chopped)3 garlic cloves (peeled and crushed)1 tsp dried oregano2 tbsp tomato paste1/4 cup red wine (pick a red that you would drink)2 bay leaves1 28oz can crushed or whole peeled tomatoesparmesan rind (optional)1 tsp salt (plus more to taste)Ricotta & Mushroom Filling1 tbsp olive oiltsp tsp salt (divided)8 oz mushrooms (diced into very small pieces – shiitake, baby bella, or most any other mushroom will work)10 oz ricotta cheese1 eggRigatoni & Assembly16 oz rigatoni (you may have leftover rigatoni – save them for another use)1 tbsp olive oil1/4 cup parmesan (grated)1/4 cup fresh basil (roughly chopped or torn) Ricotta & Mushroom FillingHeat 1 tbsp olive oil over medium heat. Add mushrooms and 1/2 tsp salt and cook, stirring occasionally, until liquid from mushrooms has evaporated completely – about 10-12 minutes.Add cooked mushrooms to a bowl with ricotta, beaten egg and remaining 1 tsp salt. Allow mixture to cool in the refrigerator while you prepare the marinara.After filling has cooled for an hour, add filling to a sandwich-sized ziplock bag. Cut a very small opening into one corner of the bag (smaller than the size of the opening of the rigatoni).MarinaraHeat a dutch oven or pot that is medium in size over medium heat. Add 1 tbsp olive oil and chopped onion. Cook onion, stirring occasionally, until it softens (6-8 minutes). Season with 1/2 tsp salt.Add in crushed garlic cloves and dried oregano and cook for one minute, stirring constantly, until fragrant – about one minute. Stir in tomato paste and cook until it takes on a brick red color. Pour in wine, deglaze pan, and allow the wine to reduce for 2-3 minutes. Add bay leaves, tomatoes, parmesan rinds (if using) and another 1/2 tsp salt to the pot and stir to combine.Bring marinara to a simmer, reduce heat to medium low, and allow sauce to simmer gently for about one hour. Season with more salt as needed. After an hour, discard bay leaves and parmesan rinds and blend sauce with an immersion blender or in a high powered blender until smooth. Add sauce to a large oven-safe skillet (like cast iron) or a large dutch oven and set aside until ready to fill rigatoni.Rigatoni & AssemblyHeat oven to 350 F. Cook pasta 1-2 minutes less than package instructions (you want an al dente texture to keep the rigatoni from ripping – they will cook further in the final steps of the recipe in the oven). Strain and rinse with cold water, add to a large bowl and toss with 1 tbsp olive oil to keep the rigatoni from sticking together.One at a time, pipe filling mixture into each piece of rigatoni and arrange in a single layer in prepared skillet/dutch oven with pureed marinara until you run out of room (you want to nestle them into the sauce so they are mostly covered).Repeat with remaining pieces of rigatoni. Distribute half of grated parmesan over the stuffed rigatoni in marinara.Place skillet into the oven until cheese melts and begins to take on a light golden color- 20-25 minutes. Top with remaining grated parmesan and basil and serve immediately. Dinner, Main Course, Main DishAmerican, ItalianRicotta & Mushroom Stuffed Rigatoni
Elevate your appetizer game with these beef kofta skewers that are laced with irresistible spices and baked to juicy perfection. A drizzle of zesty toum sauce adds a garlicky kick, while a cucumber and tomato salad brings a refreshing crunch that complements the meat beautifully. Serve this all with some warm naan bread to round out the dish. Kofta is a popular Middle Eastern dish that is typically made from ground beef, lamb or chicken that is mixed with spices, herbs and often garlic and onion. The mixture is then formed onto skewers and usually grilled or sometimes baked. Kofta is often served with rice, flatbreads, vibrant salads and a sauce like tahini or toum. There are many different variations and it is a beloved dish across many different cultures. I like to serve kofta as an appetizer for a group and often as an entree for my husband and I. My sauce of preference with kofta is usually a homemade toum sauce. Toum sauce is a recent discovery of mine that I had while dining with friends and after one taste, I knew that I loved it and needed to recreate it. It’s a creamy and flavor-packed condiment that is made from a few simple ingredients – a head of garlic, neutral oil, lemon juice and salt. The mixture is formed in a food processor until a creamy sauce forms (similar to the consistency of yogurt). We use ground beef in this kofta variation – a very high quality organic and grass-fed ground beef that can be found at Rollin’ Oats. They have a few different options, but I prefer the Simply Balanced 90/10 selection. Quality is always of the utmost importance to me when it comes to sourcing any ingredient that I use and I can always trust Rollin’ Oats to have the absolute best. Beef Kofta with Toum Sauce Recipe Savor the spiced flavors of juicy beef kofta paired with a garlicky, creamy toum sauce that elevates this Middle Eastern dish to a whole new level. skewers Beef Kofta1 lb ground beef1/4 cup white onion (minced)2 tsp garlic (minced)1/4 cup parsley and mint (finely chopped)1 tbsp olive oil2 tsp all spice2 tsp paprika1 tsp cumin1 tsp coriander 1 tsp salt1/2 tsp cinnamon1/2 tsp black pepperToum Sauce1 cup garlic cloves (peeled)3 cups neutral oil (grape seed, sunflower, vegetable or canola)1/2 cup lemon juice2 tsps Kosher saltCucumber & Tomato Salad1 tomato (ripe, medium in size & diced)1/2 cup cucumber (diced)1/4 cup basil (finely chopped)1/2 tsp salt (plus more to taste)To Servenaan breadlemon wedges Toum SauceSlice the garlic cloves in half lengthwise and remove any green sprouts. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards. While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the ½ cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.Cucumber & Tomato SaladCombine all ingredients in a bowl, season with salt and refrigerate until the kofta is finished.KoftaIf you're using wooden skewers, soak them in water for at least 20 minutes. This will prevent burning. Combine all kofta ingredients in a medium-sized bowl with your hands until everything is mixed well. Refrigerate the mixture for 30 minutes. Heat the oven to 450F. Place a wire rack onto a baking sheet and brush it with olive oil. After the mixture has been in the refrigerator for at least 30 minutes, divide it into four even-sized portions. Form each portion into a snake-like shape around each skewer.Bake the kofta for 13-15 minutes or until the beef is cooked through and beginning to brown on top.To ServeServe kofta on a platter with naan, cucumber and tomato salad, toum and lemon wedges. Appetizer, Dinner, Main DishMiddle EasternKofta, Toum Sauce, Baked Kofta
Low effort and high reward is the name of the game with this take on slow-roasted salmon. The slow-roasting process ensures tender and flakey salmon that melts in your mouth with each bite. The addition of citrus makes this dish quite refreshing while the chili crunch sprinkles in bold and spicy notes. Though the ingredients involved are minimal, together they are the utmost well-balanced. There isn’t a ton of produce in season right now in Florida, but citrus, including orange varietals and grapefruit are goods that you’ll find plenty of during this time of year. Marrying together the invigorating flavors in citrus with a high-quality, fatty piece of wild salmon is quite lovely. The chili crunch aids in adding some texture and the torn fresh dill (or basil) rounds out the dish. Avocado, which is also in season in September, pairs well with all of these ingredients too. If you’d like to also incorporate that, use 1/2 of a ripe avocado and slice it into thin pieces. You can certainly go the extra mile by making your own variation of chili crunch or chili crisp (trust me, it’s much easier than you may think!), but there are plenty of solid options on grocery store shelves these days. One of my favorites is from Momofuku and you can find this at Rollin’ Oats (it’s actually on sale currently). They offer a regular chili crunch, spicy and also a hot honey version. Another reputable brand at Rollin’ Oats is by Mr. Bing – they have a mild and spicy option. When it comes to selecting your salmon, I always suggest reaching for the wild caught versus the farm raised. Rollin’ Oats doesn’t have a dedicated seafood counter; however, they offer quality frozen wild caught salmon that works great for this dish. Just make sure to safely thaw the salmon prior to roasting it. Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe Discover a new favorite low-effort dinner with this slow-roasted salmon which is paired with vibrant bits of citrus and a spicy assist from chili crunch. 16 ounces salmon (skin on and preferably wild-caught – 1 large piece or two 8 ounce pieces are recommended)1 tsp olive oil1/2 lemon (sliced into thin rounds)1 grapefruit (peel and pith removed and cut into thin rounds and then into halves and quarters)1 orange (peel and pith removed and cut into thin rounds and then into halves and quarters)1/2 tsp salt (plus more, to taste)2 tbsp chili crunch (plus more as needed – choose your favorite brand – I love Momofoku which can be found at Rollin' Oats)dill or basil (fresh & torn into smaller pieces (garnish, optional))avocado (sliced (optional)) Heat oven to 250F. Line a baking sheet with parchment paper. Place the salmon on the lined baking sheet brush with olive oil, season with salt and top with the lemon slices.Roast the salmon for an hour and remove from the oven – the salmon should be quite tender and should pull easily away from the salmon's skin in pieces. Don't worry about keeping the salmon filet in one piece – we want it to flake a bit into chunks.To plate, arrange the flaky salmon pieces with citrus and avocado (if using) on a serving platter – there is no right or wrong way to do this, so feel free to get creative with your plating. Top with 2-3 spoon-fulls of chili crunch and garnish with torn dill or basil. Season with more salt as desired. Dinner, Main Course, Main DishAmericanSlow Roasted Salmon, Slow Roasted Salmon with Citrus & Chili Crunch
Fresh Corn Polenta with Pickled Shrimp brings together the sweetness of summer corn and the tangy notes of pickled shrimp. This recipe offers a brighter twist on traditional comfort food. This take on polenta acts as an idyllic canvas for the zesty shrimp which are pickled and marinated in a myriad of ingredients which include, but are not limited to: rice wine vinegar, citrus, crushed red pepper flakes and garlic. It’s a perfect dish for highlighting popular ingredients that are used a lot in summer cooking. Creating the fresh corn polenta could not be more simple and only requires a few ingredients that you probably already have on hand. I first made this polenta a couple of weeks ago after I picked up some corn from a farmer’s market in the area. I was told that the corn had just been harvested the day prior from a farm here in Florida. The method for making the fresh corn polenta was something that I had been wanting to experiment with. It all starts by peeling the corn and then grating it with the large holes on a boxed grater. From there, the grated corn mixture is then simmered with a couple of pats of butter and some salt until the polenta thickens a bit. This process only takes about ten minutes. The polenta is then finished with a squeeze of fresh lime. Initially, I had planned to top the fresh corn polenta with poached lobster and some chive butter (which I will be trying soon), but then I found some inspiration for pickled shrimp from a recent episode of a food-related show on television (The Lost Kitchen, for those interested). The shrimp are first poached in some water, lemon and salt. Then, they are placed in a pickling mixture in the refrigerator for a few hours (and up to 24 hours). The pickling mixture makes for tangy and flavorful shrimp that not only work well on this polenta, but also with many other things. These shrimp would work well on some toasty sourdough, tossed in a salad, nestled in some rice or simply on their own as an easy appetizer. For the shrimp, I always strive to use wild caught, but use whatever you can find. Rollin’ Oats has great quality frozen shrimp by Baywinds and Wixter Seafood. Simply thaw the shrimp and devein them with the shells on if they aren’t already deveined (this is easier to do than you think – use a wooden skewer or toothpick, poke it through the side of the shrimp in the middle towards the top and slowly thread and pull the vein out – give it a google for a tutorial). You can also use shrimp that are already peeled and deveined too, but cooking the shrimp with their shell on adds to the flavor and prevents overcooking of the shrimp. Fresh Corn Polenta with Pickled Shrimp Recipe Put summer's fresh corn to good use with this fresh corn polenta recipe. The pickled shrimp add a zesty zing when served atop the creamy polenta. glass bowl or glass Tupperware Poaching the Shrimp12 shrimp (medium to large in size – shell on, but deveined (optional, you can use peeled shrimp if you prefer))6 cups water6 cups ice1 lemon (cut in half)2 1/2 tbsp saltPickling the Shrimp3/4 cup rice wine vinegar2 tbsp sugar2 garlic cloves (peeled and smashed)1/2 tsp crushed red pepper1 dried bay leaf1/2 cup olive oilt tsp worcestershire 1 tsp salt1/2 tsp hot sauce (use your preference – I usually opt for Diamond Crystal)1/2 lemon (sliced into small wedges)1/4 cup red onion (sliced thin)Fresh Corn Polenta4 ears corn (husk and silk removed)2 tbsp butter1/2 tsp salt (plus more to taste)1/2 limeDish Assemblymicro-greens (for garnish – fresh dill would work well too (optional)) Pickling the ShrimpAdd vinegar, sugar, garlic, crushed red pepper and bay leaf to a microwave-safe bowl or glass measuring cup. Heat mixture for two minutes, stir to combine and cool completely in the refrigerator (30 minutes to an hour).When mixture is cool, stir in olive oil, worcestershire, hot sauce and salt. Then, mix in lemon wedges and sliced onions. Set aside until poached shrimp are ready.Poaching the ShrimpAdd water, juice lemon and lemon halves and salt to a medium pot and bring to a boil.Add deveined shrimp, remove pot from heat and allow shrimp to poach for 5 minutes (or until they turn pink).Add in ice and allow to sit for another 10 minutes.Remove shrimp from pot and discard water and lemon. Peel shrimp (leave tails on if desired, optional) and place into glass bowl or Tupperware for pickling.Pour prepared pickling mixture over the shrimp. Cover shrimp and place in the refrigerator for at least three hours and up to 24 hours.Fresh Corn PolentaGrate corn on the cob with the large holes of a box grater over a medium-size bowl.Heat grated corn, butter and salt over medium heat. Cook, stirring occasionally, until corn mixture thickens – about ten minutes. Taste and season with more salt as needed (polenta should now taste a bit more rich). Remove from heat and stir in juice of 1/2 lime.AssemblyTo plate, add 1/4 corn polenta mixture to each bowl, top with pickled shrimp and garnish with micro-greens or fresh dill. Appetizer, Dinner, Main DishAmericanFresh Corn Polenta, Pickled Shrimp
