Taste of Ocala 05/06/2012

Max Reed/Ocala Star-Banner

A prime rib is carved by Brick City Catering the Taste of Ocala at the College of Central Florida on Saturday, May 6, 2012 in Ocala, Fla. (Max Reed/Ocala Star-Banner)

Refined Taste? Party goes upscale "Taste of Ocala"

Refined Taste? Party goes upscale

Published: Thursday, May 3, 2012 at 6:30 a.m.

The Taste of Ocala tacks into new waters this weekend.

Gone is the Sunday-in-the-park feel of the past lustrum. Gone also is the gotta-get-to-them-all quest when Taste occupied the Paddock Mall for two hours on annual Sunday nights before that.

Instead, Saturday night's affair at the College of Central Florida's Ewers Century Center is more like a dressy cocktail party, with smaller attendance and a higher price — a change that netted some criticism in the community.

Nevertheless, organizers sail on, their mission the same as it has been for 23 years previous: to raise as much money as possible for CF scholarships.

Ultimately, the bottom line is the bottom line.

"It was an expensive event to put on before," says organizer Jennie Weaver. "We've significantly reduced expenses, and the fact that the venue is smaller, we have to raise the ticket price for that. The event is going to reflect the higher ticket price."

Planning for 300, she says she'll be happy with 150. A turnout of thousands is not a concern; last week about 100 tickets had been sold, with more likely sold by now.

"Sponsorships," Weaver adds, "have already put us over what was raised last year."

Then there are awards and how they're awarded. Previously, Pewter Platters were bestowed in size-of-restaurant categories, decided by popular vote.

This year, there are only four awards: Best Presentation, Best Food Savory, Best Food Sweet and People's Choice; only People's Choice is decided by Tasters.

Whether the change from family friendly to fancy feast works will be known by the end of the weekend. If this 24th Taste raises the predicted bucks, this could be the look of the Taste of Ocala in the near term.

Lost in the discourse this year, however, are the restaurants. Without them there is nothing to taste. They provide samples of their best — at their own cost.

Typically, eateries lay out $1,500 to $5,000 in food costs, employee hours and time lost. The only way they recoup is by Tasters dining with them afterward. The caterers pick up new parties.

Sometimes they do, often they don't.

Yet, year after year the eateries pony up the fee and later their food costs, mostly because they believe in the CF Foundation's mission. And this year, because they don't have to feed so many, most of the restaurants are puttin' on the ritz.

"I feel good about it, but I have mixed feelings," says Ahmed "Al" Ellatter, owner of Brick City Catering. Every year for a decade he's been in the thick of Taste of Ocala — when it was at the mall, under the big top and now.

"I hope it works out," he continues. "It used to cost me over $3,000, but at least it was going to a good cause."

And it still is, he adds.

Slimmer and more relaxed since jettisoning his restaurant for catering only, Ellatter says he has "issues" with Taste's new flavor. For instance, he's always paid extra for more space for his spread; presentation is paramount — and a wall full of Pewter Platters proves it.

But this year he gets the same frontage inside the Klein Conference Center — though not all of the eateries will be in the room; some will spill into the hallway outside the room, and others will be on a patio just outside the doors.

"It's a challenge, but a good challenge," Ellatter says. "People know when they come in that we put on a show. We'll see what the people have to say."

Loring and Marge Felix are thrilled; under the banner of the Braised Onion, they're returning after a four-year absence. Five years ago, rain and wind at the first outside Taste nearly destroyed their rented display pieces.

"It's inside," says Marge Felix, "so instead of spending all that money on a booth, the main focus will be on raising money for scholarships" — though Felix also is concerned about the limited work space.

"We're keeping the food simple," he says, "right in line with what we do right here."

But they're also looking at this being a more relaxed atmosphere where "we'll have more time to talk with people," Marge adds. "Usually we're so busy dishing out we don't have time to mingle."

Ivy Spreading to Ocala: Long a culinary destination in Williston, the Ivy House Restaurant is now looking at Ocala.

"Yessir, we are," says Waica Huggins, granddaughter of Ivy House owner Mimi Hale, confirming the Ivy House will open a third unit sometime this summer in the historic 1890 House on Silver Springs Boulevard just east of downtown square.

She says work on renovations and to get the place ready began this week. Huggins adds the Southern-genteel home-cooking restaurant likes Victorian-era sites. A second location is in Alachua, a small city just north of Gainesville.

Dottie Rathel, owner of Face the Day Spa & Salon upstairs in the pink historic building, says she's excited about the new neighbors downstairs. "It's a perfect fit for Ocala," she adds.

Rick Allen can be reached at rick.allen@starbanner.com

Art show featuring the famous C.Ford Riley.

Brick City Catering is hosting an art show featuring the famous C.Ford Riley. A show where u can purchase a painting for $4000-30,000! Or maybe an area rug for $138,000! 

Avocado and Blue Crab Cakes with a Mango, Papaya and Macadamia Nut Salad Tossed with Spicy Cilantro Dressing

Ingredients

• 1 pound fresh lump crabmeat, picked over for shells and cartilage
• 1/4 cup mayonnaise
• 1 avocado, peeled, seed removed, and mashed
• 2 teaspoons fresh lime juice
• 1/2 teaspoon plus a pinch salt
• 1/2 teaspoon freshly ground white pepper
• 3/4 cup all-purpose flour
• 2 eggs
• 2 tablespoons milk
• 1 1/2 cups panko bread crumbs
• 1 firm-ripe mango, peeled and julienned
• 1 green papaya, peeled and julienned
• 1 poblano chile, stemmed and seeded, julienned
• 1 1/2 cups shaved napa cabbage, shaved
• 1/2 bunch cilantro
• 1/2 teaspoon finely diced jalapeno pepper
• 1 teaspoon chopped garlic
• 1/2 cup fresh lime juice
• 1 1/2 teaspoons fish sauce
• 2 teaspoons light brown sugar
• Vegetable oil, for frying
• 1/2 cup coarsely chopped lightly toasted macadamia nuts

Directions

In a mixing bowl combine the crabmeat, mayonnaise, mashed avocado, lime juice, salt, and white pepper and fold gently to combine, trying to retain as many lumps of crabmeat as possible.

Place the flour in a small bowl and season lightly with salt and white pepper. In a second bowl combine the eggs and milk; whisk to combine and season lightly with salt and white pepper. In a third bowl place the panko bread crumbs.

Using a measuring cup as a guide, divide the crabmeat mixture into 8 equal sized portions, about 1/3 cup each, and, using your hands, form into cakes about 3 inches wide and 1-inch thick. Working 1 at a time, dredge the crab cakes into the flour, then into the egg wash, and finally the panko crumbs, shaking between each stage to remove excess. Place breaded cakes onto a parchment-lined baking sheet and refrigerate while you prepare the mango-papaya salad, at least 15 minutes.

Chef's Note: These crab cakes are fragile and will require caution when breading. After breading and refrigerating they will be easier to handle.

In a large mixing bowl, combine the mango, papaya, poblano, and napa cabbage. In a blender combine the cilantro, jalapeno, garlic, lime juice, fish sauce, and brown sugar and blend until smooth. Toss the mango-papaya mixture with the dressing and season, to taste, with salt and white pepper. Set aside, refrigerated, while you cook the crab cakes.

Heat a large skillet with 1/2-inch of vegetable oil over medium to medium-high heat. Add the crab cakes, in batches if necessary, and cook until golden brown and crispy on both sides and heated through, about 2 minutes per side. Transfer to paper towels to drain briefly before serving. Repeat with remaining crab cakes, if necessary.

When ready to serve, place some of the mango-papaya salad in the center of 4 plates and lean 2 crab cakes against the salad. Garnish with the toasted macadamia nuts and serve immediately.

Crab Cakes with Sweet Corn Maque Choux and Tomato Jam

Ingredients

• 1 pound jumbo lump crabmeat
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped yellow onion
• 2 tablespoons finely chopped celery
• 1/2 teaspoon Essence, plus more to taste, recipe follows
• 1/4 cup mayonnaise, preferably homemade
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons chopped flat-leaf parsley
• 1/4 cup panko, plus 1 1/2 cups*
• Salt
• 1/2 cup vegetable oil, plus more if needed
• 1 recipe Sweet Corn Maque Choux, recipe follows
• 1 recipe Tomato Jam, recipe follows

Directions

Carefully pick through the crabmeat, discarding any shells or cartilage. Try to retain as many lumps as possible. Transfer to a mixing bowl and refrigerate while you prepare the remaining ingredients.

In a medium skillet melt the butter and cook the red bell pepper, onion, and celery until softened and translucent, about 4 minutes. Season with 1/2 teaspoon of Essence and set aside to cool.

When the vegetables have cooled, add them to the crabmeat, along with mayonnaise, lemon juice, parsley, and 1/4 cup of the panko. Mix gently but thoroughly to combine. Add salt, to taste. Divide thecrab cake mixture into 8 equal portions and, using your hands, form into cakes about 2 1/2 to 3-inches in diameter. Dredge the crab cakes in the remaining panko until cakes are completely coated on all sides.

In a medium skillet heat half of the vegetable oil over medium heat until hot but not smoking and add as many crab cakes as will fit comfortably, usually 3 to 4. Cook until golden brown on both sides and warmed through, 2 to 3 minutes per side. Transfer to paper towels to drain briefly while you add the remaining oil and cook the remaining crab cakes. Gently transfer to serving plates and serve with the Sweet Corn Maque Choux and a dollop of the Tomato Jam.

* Panko are Japanese breadcrumbs and are available in most gourmet shops and Asian markets

Crab and Prosciutto-Stuffed Peppers

Ingredients

• 1 pound lump crab meat
• 1 cup crushed cornflakes cereal
• 6 ounces thinly sliced prosciutto, chopped into 1/2-inch pieces
• 2 tablespoons mayonnaise
• 4 scallions, thinly sliced (1/2 cup)
• 1 large egg, at room temperature
• Kosher salt
• 1/8 to 1/4 teaspoon cayenne pepper, optional
• 2 small red bell peppers, stemmed, halved lengthwise, seeds and ribs removed
• 2 small yellow or orange bell peppers, stemmed, halved lengthwise, seeds and ribs removed
• Olive oil, for drizzling
• 1 1/2 cups low-sodium vegetable or chicken broth

Directions

Position a rack in the lower third of the oven and preheat the oven to 400 degrees F.

In a medium bowl, combine the crab, cornflakes, half the prosciutto, the mayonnaise, scallions, egg, 1 teaspoon salt and cayenne pepper, if using.

Spoon the filling into the bell pepper halves, dividing it evenly. Place the remaining prosciutto on top of the filling and drizzle with olive oil. Arrange the filled peppers in a single layer in a 13-by-9-inch glass baking dish or small roasting pan. Pour the broth around the peppers. Bake until the peppers are tender, 40 to 45 minutes.

Transfer to a platter and serve.

Spicy Honey Mustard-Glazed Pancetta

Ingredients

• 1 pound pancetta, sliced 1/8 to 1/4-inch thick
• 6 tablespoons honey
• 2 tablespoons Dijon mustard
• 1/4 teaspoon cayenne pepper

Directions

Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper.

Arrange the pancetta in single layers on the prepared baking sheets. Bake until crisp, 16 to 18 minutes. Remove the pancetta from the oven and heat the broiler.

In a small bowl, mix together the honey, mustard and cayenne pepper until smooth. Brush the pancetta with the honey mixture, then broil until browned, 2 to 4 minutes.