Thanksgiving dinner could be easy if you cook ahead of time.

Thanksgiving dinner could be easy if you cook ahead of time.

Book Review: In the Land of Misfits, Pirates and Cooks

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Book Review: In the Land of Misfits, Pirates and Cooks

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Spiked sweets: Desserts that get cheers and booze

<b>Spiked sweets:</b> Desserts that get cheers and booze

Chef Michael Bennett, chef of Bimini Boatyard wins “Pairings” tasting event in Fort Lauderdale.

For Immediate Release
September 18th, 2011
South Florida

Michael Bennett the Executive chef of Fort Lauderdale’s Bimini Boatyard, judged “Best Overall” by New Times magazine.

            Author and Chef Michael Bennett has been Bimini Boatyard’s chef ever since he returned to the U.S. from his three year expedition working through the Caribbean. Chef Michael Bennett tells a story about the foods of the Caribbean through his dish - that won “Best Overall” recipe - at this premiere Fort Lauderdale foodie event.

            Chef Michael describes his Caribbean Escolar as an ode to the Caribbean nations he has visited. Meaning; each part of this recipe represents a vast array of Caribbean cultures via the ingredients that he uses. Escolar is a white tuna and it is found in the waters off Florida’s west coast and the waters around Mexico’s Pacific Ocean. First chef Michael dusts the Escolar fillet with a spice rub composed of a Caribbean spice palette of; pink and green peppercorns, mace, ginger and “just enough of a good thing” - cocoa. “It is tribute to the western Caribbean’s Incan culture”, says Chef Michael Bennett. The actual addition of Cocoa was made to heighten the flavor profile of the north Florida Oak grilling of the Escolar.

            As the fish cooks, it absorbs the flavors from the grilling and to counteract the grilling char he added a French Caribbean beloved flavoring, Frangelico in the beurre blanc that he uses to nappe the Escolar.  Of course, Frangelico has a great flavor profile for dessert chefs, but Chef Michael has proved that Frangelico is not just for Crème Anglaise anymore. “The richness of Escolar and the Frangelico Beurre Blanc calls to me for balance this dish with an acidic yin and yang”, says Chef Michael. So he pairs the dish with a Kimchee made from a characteristic Caribbean market basket, consisting of papaya and pineapple. Chef Michael Bennett says, “It goes a long way to bring this dish into the Caribbean cuisine realm and also acts as the perfect foil to the Escolar’s richness, along with the flavor profile balance”.  

            Chef Michael also added a texture related counter-balance with the crunch of Tobacco onions. The ideal to add texture balance was to revise a classic Caribbean cooking premise and present the Escolar in a snappier, more memorable, exciting and groomed manner. The notion of total plate counter-balance was in vogue back in the early '90s.  Nouvelle cuisine taught us well. Small portions of exceptionaly subsequent plate oppose-balances and beautiful food, is now the model rather than the exception

About Chef and Author Michael Bennett:
Chef Michael Bennett’s first cookbook, "In the Land of Misfits, Pirates and Cooks", has been revised to be 100 percent Gluten-Free.This cookbook is the result of chef Michael Bennett’s equating and collaborating hundreds of years of compelling Caribbean food and cookery elements with a Gluten-free scope. This book is overflowing with a scrumptious mix of seasoning blends and marinades, salads, appetizers and entrees written in a way where you are the aspirant chef and, YOU can compose or alter recipes while atop the stove.

The modern metropolitan recipe styling captures a distinct local flavor, one that illustrates a multi-national cookery heritage. Vibrant photography, easy to use design, one-of-a-kind recipe flow, interesting and helpful sidebars and an unique concept of using QR (Quick Response) codes, blend to create the perfect sampling of what this modernized, Caribbean based cookery style has to offer.  This Gluten-free cookbook was developed as a way of changing the idea that Caribbean cuisine is only "curry powder" or a "jerk glaze" repertoire.

Chef Michael asserts that after working as a chef for the past four years in applaudable Caribbean dining venues, each has played an important role in the successful dispatch of this book. Michael's travel and oeuvre throughout the Caribbean, whether on a British, American, French or Spanish island nations, has helped Michael to shape this unprecedented recipe collection.

Author substantive:
 Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose clients are a Who’s Who of Media and Sports personalities. He earned critical culinary kudos as the Executive chef for the 26 year-local culinary force Left Bank restaurant. Under his auspices he brought “Best of” (Zagat Survey), Four Stars (AAA) and Four Diamonds (Mobil) to the long-time three star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly lectures on South Florida’s “Caribb-ican” cuisine. 

About The Professional Image, Inc.
The Professional Image was founded in 1991 and as a “budding” Chef/Author services provider for chefs - and soon to be authors, has helped to publish food-related articles and books on a regional and national basis. The Professional Image is based in South Florida with outposts throughout the Caribbean. TPI provides chef/authors with direct and personal access to quick, quality orientated publication in trade paperback, custom leather-bound, and full-color formats.

For more information, please visit http://www.foodbrats.com and

E-mail: mailto:the_professional_image@yahoo.com or call at 1-305-851-3441, to receive a free publishing estimate.

The Professional Image only publishes Cookbooks.

Creative Director/Art Director/Designer:
Michael Bennett
Chief Photographer:
J.Christopher photography
Food Stylists: Michael Bennett
Editor-in-Chief: Eileen Clark
 

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The first cookbook using QR codes is also a Tropical Flavors and Gluten-free recipe book

For Immediate Release:

The Professional Image

            and FoodBrats.com

Fresh Ingredients, Tropical Flavors and Gluten-free dining are deliciously

absorbed in a Value-Endorsed State of Mind

“Food and healthy cooking has been my entire life…making it a value just seems right!”, chef Michael Bennett.

Fort Lauderdale, Florida ~ August, 2011 – Chef Michael Bennett’s current post as the Executive chef – Bimini Boatyard (BBy) that was first usher into the Fort Lauderdale dining scenescape in September of 1989. A lot has happened in the world since the time of its opening. Remember the fall of the Berlin Wall?

The reins of Bimini’s protracted journey have been taken by chef and cookbook Author - Michael Bennett; once acknowledged by the American Culinary Federation as Chef of the Year.

Today the BBY is best-known for its exciting and innovative “Caribb-ican” menu, value-based wines and the best local Happy Hour in Fort Lauderdale. Like BBY's menu, the wine list selections are globally sourced, chosen for their value price point and a complementary taste that harmonizes with our menu. United with our casual-style of service – that is straight from the heart - referring to a sense of caring and friendliness, it is the combination of good food and this almost neighbor-like service has inspired this 21 year landmark.

Based on his culinary experiences, from a four year escapade in the Caribbean, Chef Bennett has created another “Caribb-ican“inspired menu - he refers as...”New World Cuisine revisited”. This menu feature his unique twist on this menu featuring local tropical ingredients - with a focus on seafood, complimented by: low-fat, Gluten-free “Coulis-grette's © . 

”Since the original opening of BBY, we have embarked on a new course”, says Chef Michael. “The decision was made to create a more accessible and creditable Gluten-free Caribbean slanted seafood-based menu.

Before becoming the executive chef of Bimini Boatyard, chef Michael Bennett recalls; “I lived and worked on various British, French and American Caribbean islands there were unbound by classic European cookery disciplines.” He has blended modern American food with “Caribbean” cookery techniques and ingredients invented during his four year journey through the Caribbean.

            This is where Chef Michael reflected upon his culinary edification and began to write his first cookbook: “In the Land of Misfits, Prates and Cooks”. It has become The Professional Image’s first published cookbook and first Gluten-free book written by a chef for chefs.

Book Cover
In the Land of Misfits,
Pirates and Cooks

See more below:

The first Gluten-Free Caribbean-influenced cookbook

that is enhanced with QR codes.

The Professional Image, Inc. that is touted to be the publisher for the Culinary profession, announced its first Cookbook release on September 1st, 2009. "In the Land of Misfits, Pirates and Cooks" has now been revised to be 100 percent Gluten-Free.

In the Land of Misfits, Pirates and Cooks is now Gluten-free and boasts over 125 mouth-watering Caribbean-inspired recipes. This four color book serves up an easy to read 180 pages of delectable tropical recipes each emphasized with a narrative about what it is like to live and cook in the Caribbean.

This cookbook is the result of Michael's equating and collaborating hundreds of years of compelling Caribbean food and cookery elements. This book is overflowing with a scrumptious mix of seasoning blends and marinades, salads, appetizers and entrees written in a way where you are the aspirant chef and YOU can compose or alter recipes while atop the stove.

The modern metropolitan recipe styling captures the distinct local flavor of a multi-national cookery heritage. Vibrant photography, easy to use design, one-of-a-kind recipe flow and, interesting and helpful sidebars and QR (Quick Response) codes blend to create the perfect sampling of what this multi-cultural, Caribbean based cookery style has to offer.

The cookbook was developed as a way of thanking the many fans of Caribbean cuisine that know "curry powder" or a "jerk glaze" are not the only examples of a Caribbean chefs repertoire. Michael asserts that after working as a chef for the past four years in applaudable Caribbean dining venues, each has played an important role in the successful dispatch of this book. Michael's travel and oeuvre throughout the Caribbean, whether on a British, American, French or Spanish island nations, has helped Michael to shape this unprecedented recipe collection.

QR Codes:

This is the first cookbook in America that is enabled with instant-link QR Codes. Quick Response (QR) codes are inlaid within the pages to help the reader link to and see additional information that until now was impossible to incorporate into a printed cookbook.

QR codes bring the reader to websites, cooking demonstration movies and supplementary cookery information about the foods you are reading about. Using a QR code enabled Smartphone or iPad device, take a picture of the printed symbol and you are instantly connected to the internet. Chef Michael Bennett has place links to product information website, how-to and Gluten-free food purchasing websites that makes your experience one of a kind.

As guests enjoy chef Bennett's award-winning Gluten-free cooking as they are treated to the casual elegance of newly remodeled spacious dining rooms, floor to ceiling windows peering out onto the riverfront - in which BBY is perched, three expansive Bar/Lounge areas and an outdoor (riverside) dining terrace. The remodeled interior design captures the feeling that you are in a family friendly, comfortable, Cape Cod stylized restaurant.

For more information on either the cookbook "In the Land of Misfits, Pirates and Cooks" or The Professional Image, inc. "publisher for the Culinary profession", visit:
www.foodbrats.com (initiate July '09)  | contact T.P.I. at (305) 851-3441 | the_professional_image@yahoo.com.

"In the Land of Misfits, Pirates and Cooks" cookbook is priced at $34.95 (Please add $3.50 for shipping and handling) Books can be ordered online at www.foodbrats.com as well as through the Mail to this address:

END