Chocolate Production: Chocolate begins as a yellow fruit pod dangling from the tropical Cacao tree.  After the pods ripen, the beans are scooped out and placed in the sun for several days to dry and ferment.  They are then cleaned, dried, cured, and roasted to develop flavor and reduce bitterness. Next the beans are crushed [...]

Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooling styles.  The fresh flavors, combination’s, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands. The cooking style and techniques used in Florida today [...]

  Southern hospitality: Big family Sunday dinners, fish fry’s and fish boils, barbecues, oyster roasts, and public feasts. Throughout the regions history, Southern hospitality has meant open doors, welcome smiles, and a feast for family, friends and strangers. Southern cooking came from a blend of English, Native American, and African influences, with a mix of [...]

Quick Breads are valued for the ease and speed with which they can be made. They are made without yeast. A quick bread does not have to rise (proof). They have a cake like appearance and a lighter texture than yeast breads. Quick breads are grouped according to the type of mixture which they are [...]