Tour-tastic ... tour+fantastic :-) ...I'm in the middle of my mini tour of Publix Aprons locations in Florida and I end up in Georgia. Yesterday I hung out in Tampa and Sarasota and in a few minutes I'm making the trip to Boca Raton for a class tonight! I'm having fun and imagine I'm enjoying a teeny trip that is a window into what bands must go through when on the road. I'm in and out of town before I get to even enjoy it! I'm doing my best though ...
I went to Bern's Steakhouse in Tampa. In a great little piece of foodie fortune, I met the owner David Laxer at the Sobe Food and Wine Festvial. He stopped by my booth at the Burger Bash with his wife and invited me to his restaurant if I were ever in town. I immediately said I'd be in town in just a few days! I say foodie fortune because just that morning I was looking at my weeks ahead on the road thinking ... "Where am I going to eat?". So, for David to walk in and pass me his biz card and say come on by ... well, I felt it was foodie fortune. After making my rsvp and asking around about the place I was told the food was great, but the real treat was making it to the dessert room ... so here's my yummy dessert ...
Yes, I ordered two. One was a peanut butter pie surrounded by and Oreo crust and the other was a yummy coffee ice cream that has to be the smoothest ever.
That was Friday night, Saturday morning I hung out in Tampa and Shelisa from Big2Beautiful came by and took some pics ...
Then, I headed down to Sarasota and hung out, I didn't get any pictures, but before I left I wanted to get a picture of me and the logo just for the memories so that's the pic at the top of this post.
I'm headed to Boca Raton now! If you are coming to the class tonight, I can't wait to meet ya! Come hungry!!
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19 comments:
Thanks for the shot=out Sunny. I hope you enjoy the rest of your time in Florida. I look forward to learning so awesome new recipes from you!
Sunny,
Hope you are enjoying my beautiful home state of Florida. I wish I knew you were coming to my neck of the woods in Jacksonville earlier. I went to sign up for the class cause I happen to be off on Mondays, but it was already closed out. I hope you enjoyed your time here and have a great trip.
DeVon
Hi Sunny! I've been looking forward to seeing you in Boca since I first heard you were coming down. Thanks to my Sweetpie for the hook-up. I'm visiting with my Mom and Aunt right now, a couple of ole school soul food cooks that are big fans of yours. They are sending you lots of love and good vibes!
I do most of the cooking for my family and like to think that I know my way around the kitchen, but I must confess that I haven't heard of a couple of the dishes you're preparing tonight (Google here I come). Here are a few of my family's favorite dishes:
Uncle Boogie's World Famous Dirty Bird
Uncle Boogie's World Famous Boogie Burgers
Uncle Boogie's World Famous Tropical Crispy Fried Fish
See ya soon!
Wil aka Uncle Boogie ;-)
You have been on the move! Bet you've enjoyed Florida right now too. I am all about dessert for sure, but let me tell you, those wrapped beef cubes and mustard sauce and the Parmesan orzo look marvelous (I cheated and went to Shelisa's blog teehee) sure hope you cook those up on CFR one day!! Take care.
sounds fun.... I was just in Atlanta (from Southern California) a week ago, and shopping at the Publix.
that coffee ice cream looks RIDICULOUSLY good!
and, I caught your show this morning & MUST MAKE THAT OKRA -- I was raised by Southern women, and I love love love me some okra {when it's cooked right}. I had some delicious okra at the Horseradish Grill in Atlanta -- but yours looks even better!
have fun on your travels :)
Oh! That pb pie is where it's at! Safe travels through the South.
Hi Sunny,
My husband Jim and I had a great time at your Publix Apron's cooking school show in Boca Raton last night. I loved your Kale-lalloo recipe. It was so nice to meet you. You are awesome!
Thank you for your blog Sunny. While you allow us to live your dream with you, it inspires me to dream big as well. Take care and I look forward to your next posts.
Love,
Linda(B'ham)
I was at your cooking demo last night in Boca and really enjoyed getting to know you and meeting you. I love your cooking style. It inspires me to venture out and try something new and not to difficult to prepare. Thanks for sharing your cookbook....now I can't wait until the next season;) By the way, the Maniladas were great and one of our favs. Good luck with your upcoming cookbook, I will definitely be picking up a copy when it comes out:D
Oh girl - those desserts look heavenly! I love both of the desserts that you ordered!
We don't have Publix up here - boo!
Looks like you had a great time!
Hi Hon! I don't get a chance to watch your show like I want but I just stopped by to tell you that you are my celebrity look alike. My facebook friends say we're twins!!!
shelisa, of course! thanks for coming out and thanks for the pics and thanks for the blog!! see, i have more to thanks you for! and finally, thanks for being a fellow foodie that watches! i really appreciate it! now like jay and swizz, i'm hittin the road and i'm on to the next one 2moro!
kase, i am enjoying your state and now i have to leave :-(. i love the weather! next time, stop by to say hi, i don't mind if it's sold out and you stick around to say hi!
WIL AKA UNCLE BOOGIE!!!! thanks so much for coming out! i really had a good time with you guys being in the audience! i gotta have some of that famous crispy fish next time i come, deal? keep in touch and thanks so much for coming out to support and for watching the show!!!
mary, hey girl! i am on the move alright! having fun and cooking for real all across the state! those recipes are all available online, just give it a google! hope you've been well!
studio.deluca, publix is pretty huh? love how everything is lined up with the labels to the front and the lighting is grrrrreat!hope you like the okra when you try it! check back in and let me know!
the duo dishes, email on the way! and yes, the pb pie was DIVINE and creamy and rich!!!
THE FURCI'S!!! hey danielle! thanks so much for coming to aprons to 'eat for real' teeheehee. i had a great time cooking for you guys! thanks so much for the support! like i said, you guys are my kind of foodies!
linda, thanks so much. just dream big girl, i'm all for it. and every day you wake up, make a step toward your dream. it can happen!
katie, thanks so much for coming out to eat and chat and all that good stuff. you guys made it so easy, it was like cooking for friends and that's how i always wanted it, i hope when you watch the show, you feel i'm talking to you as a friend. glad you had fun lastnight!! hopefully i'll come back when the book gets published!!
jen, those desserts were so good, i gotta tell you we should've started with them then moved on to the entree. no worries about not having a publix up there ... they are snatchin up properties left and right ... you never know when one is going to pop up!
urban chocolate, i see how they could say that ... we both have a really wide smile! thanks for watching when you can, dvr me girrrrl!
Pics and story on Sunny's stop in Tampa in the St. Petersburg Times: http://tinyurl.com/ykjsb2z
Great to meet you Sunny! And thanks for the glimpse into your super secret notebook.
Hey Sunnybunch!
Stacia and I had so much fun with you and the rest of the gang at Aprons. You are welcome in Uncle Boogie's Kitchen anytime. We'll wrap you up a plate of snapper or kingfish. Btw - I catch 'em myself, so you know it's fresh. How do you like it, tropical-style (slightly sweet w/ a hint of coconut, lime, pineapple, & ginger) or lemon-pepper (tart & tangy w/ the pi-yow of my own special blend of peppers)? I'll try to save you a little of both :-D
Ya know, you're actually pretty cool, sweet, and down to earth (to be Air Farce...lol! - Semper Fi... Marines Rule!). Keep doin' yo thang ma. We are so proud for you.
Mad Luv,
Uncle B~
Hey, Sunny! I tried signing up for the Apron's class here in Boca, but it was full! I even got onto the waiting list, but (no surprise!), nobody was going to miss THAT!
Hope you're planning on coming back soon. I'll keep my eyes on the blog. Glad you had a good time down here. Have a safe trip back up north...god do I miss NYC! The food IS much better...
Um, those desserts are pretty much what my dreams are made of :]
Hi Sunny,
Alan and I had a blast at your Boca Apron's class and I'm so glad you got to try the Publix frosting during your tour. Hope I didn't interrupt your class too much with all my questions/comments.
- Marsh
PS: Graham's wine pairings were perfect.
Please post the recipe for the dish in the second pic!!!
Texas Aggie
danielle, here's both ...
Parmesan Herbed Orzo
Recipe courtesy Sunny Anderson
Ingredients
2 1/2 cups orzo
1 clove garlic, minced
1/4 cup chopped red onion
1/4 cup freshly chopped parsley leaves
1 lemon, zested and juiced
1 tablespoon olive oil
1/4 cup freshly grated Parmesan
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Cook orzo as directed on package. In a large bowl, toss together orzo with remaining ingredients. Can be served warm or chilled.
Prosciutto-Wrapped Beef Cubes with Mustard Pan Sauce
Recipe courtesy Sunny Anderson
Ingredients
1 pound tender cut beef, cut into roughly 2-inch cubes to make 12 pieces
Freshly ground black pepper
1/4 pound prosciutto
1 tablespoon olive oil
1 tablespoon butter
1 small shallot, diced
1/2 cup chicken stock
1 tablespoon coarse-grain mustard
2 tablespoons heavy cream
2 tablespoons freshly chopped parsley leaves
Directions
Sprinkle beef on all sides with
black pepper. Wrap beef cubes with enough prosciutto to cover entirely. Be sure that prosciutto doesn't overlap more than once. Place wrapped cubes seam side down on a plate. In a large skillet over medium heat, add oil and butter. When butter has melted add beef cubes, seam-side down to seal, then saute until crisp on all sides, about 8 to 10 minutes for medium rare. Remove beef and let rest 5 minutes before serving. Add shallots to pan and saute 1 minute to soften. Add chicken stock and scrape up brown bits stuck to the bottom
of the pan with a wooden spoon. Whisk in mustard and heavy cream and cook 1 minute more to thicken sauce. Remove from heat. Season, to taste, with salt and pepper and garnish with parsley.
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