Behind The Line: 1 Bleu in Bal Harbour
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| Jacob Katel |
| Chef Mark Militello behind the line |
Nowadays Mark is the Executive Chef at the Regent Bal Harbour, which means he's in charge of all culinary operations on the property including 1 Bleu restaurant and the View Bar. Here are some recent Tuesday night pictures from the kitchen of 1 Bleu.
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| Oysters wrapped in shoestring potatoes, fried, and served with caviar |
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| A Militello specialty |
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| Care for some wine with that cheese? |
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| Prepping bottle service. |
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| Bean counting, number crunching, and the bottom line |
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| Exotic salts? I had no idea |
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| That is so cool |
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| Food's eye view |
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| Makin it happen |
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| The line is of the essence |
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| Chef Larry LeValley, running the pass, has worked with Mark for years |
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| You got served |
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| Gon fishin |
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| Asparagus |
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| Wrappin it up |
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| Invest in gold |
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Press Release
FOR IMMEDIATE RELEASE
July 21st, 2009
South Florida
The Professional Image,inc - publisher for the Culinary profession, announces its first Cookbook release on September 1st, 2009. "In the Land of Misfits, Pirates and Cooks" is our first offering from a well known and respected South Florida chef~Michael Bennett.
In the Land of Misfits, Pirates and Cooks ~ boasts mouth-watering, Caribbean cultural cookery influenced recipes from an award-winning chef. This FULL color book serves up an easy to read 180 pages of delectable recipes and narrative about what it is like to live 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 entree's written in a way that you are the aspirant chef and YOU can compose or alter recipes while atop the stove. Michael has been employing these recipes in real time context at the Bimini Boatyard-on 17th street in Fort Lauderdale for the past six months. Michael's new menu has been so well received that he is convinced this book will be extremely popular with all varieties of readers. And, since Bimini Boatyard's clientèle ranges from local South Floridians, to those who come to Fort Lauderdale from around the world, Michael says, “there is something for everyone within these pages.”
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 tidbits blend to create the perfect sampling of what this multi-cultural, Caribbean based cookery style has to offer. In addition to the hundred plus recipes, this cookbook was facilitated by The Professional Image, inc. to mark the 500th anniversary of the Caribbeans discovery by 16th century European explorers. It is T.P.I. intent to showcase this re-discovered region to a new world of culinary explorers.
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.
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 for review can be ordered online at www.foodbrats.com as well as through the Mail to this address:
The Professional Image
3950 N 56th Ave. Suite 309
Hollywood, Fl. 33021
Published by:
The Professional Image, inc.
Creative Director/Art Director/Designer:
Michael Bennett
Chief Photographer:
J.Christopher photography
Food Stylists: Michael Bennett
Editor-in-Chief: Eileen Clark
The Professional Image Communications dept: | T: 305-851-3441 |
Email: the_professional_image@yahoo.com
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