They call Key West the Conch Republic, but this quirky little island has some of the best seafood around. I’m there to cook with Norman Van Aken who put Key West food on the map. First up, a spicy Bahamian Soup followed by the Key West version of a pot luck, the ‘Cut up’ Salad. On Ask Sara, I share tricks for cutting Avocados and Cherry Tomatoes.
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Accomodations provided by:
The Marker Waterfront Resort
200 William Street
Key West, FL 33040
Special thanks for extra video featured in this episode: VISIT FLORIDA, Florida Keys & Key West, Library of Congress.
Special thanks also to our hosts, Maria and Rob Sharpe for opening their lovely Key West home to us.
Our Guest, Norman Van Aken, is best known for introducing “fusion” into the lexicon of modern cookery. He is also known as the “founding father of New World Cuisine” – a celebration of Latin, Caribbean, Asian, American and African flavors. He is the only Floridian Chef inducted into the prestigious James Beard Foundation’s list of “Who’s Who in American Food and Beverage”. He was a 2016 MenuMasters Hall of Fame inductee along with previous winners Wolfgang Puck and Jacques Pépin. Additionally, Van Aken is the host of “A Word on Food,” a radio show that airs twice a week on NPR, in addition to being a staff writer for one of the leading culinary websites, The Daily Meal. His columns, “Kitchen Conversations” feature chefs, authors, wine-makers, cocktail gurus and restaurant luminaries.
When he is not in the kitchen he can be found spending time with his wife, Janet; son, Justin; daughter-in-law Lourdes; and his pride and joy, his granddaughter, Audrey Quinn Van Aken.
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