Whenever I make this lasagna, people always ask me for the recipe. The truth is, until now it was never written down. Like everything else I make, it was a compilation of other recipes and my own heritage. It is not your traditional American lasagna, but I think you will like it!
I love observing a well-run kitchen. Watching a professionally run restaurant kitchen is like watching a choreographed dance. In relatively small spaces, several people at once move around each other with ease because they practice this art 12 to14 hours every day. They do it with pride that is reflected in their finished dishes. Such is the kitchen at the original Red Mesa on 4th Street.
I think it is safe to say I have made thousands of crepes. They are so versatile. From Crepes Suzette to Shitake mushrooms and Boursin cheese; there are many options for sweet as well as savory crepes. Here’s a recipe you can mix in five minutes, or so. They only caveat is you have to use a crepe pan for this. Mine is not French (surprise), it is from Germany and it is a non-stick crepe pan. I purchased it at Williams-Sonoma years ago.
Drive along Beach Drive in St. Petersburg and two locations stand out; Parkshore Grill and the more recently launched 400 Beach Seafood and Tap House. The man behind the menus (and the stove), is part-owner and executive chef, Tyson Grant.
I don’t really like my job today. However, once in a while you come across something that seems unjust and I’m lucky to have the opportunity to correct it.
I really try to be supportive of local restaurants, especially those that stay true to Florida’s heritage. You might be wondering what Florida’s cuisine is about when I make such an assertion. Don’t worry, the rest of the world has the same perception. Very few people understand what influences have combined to make our regional cuisine unique. There are several reasons for this, including lack of consistency, spotty quality and a general lack of attention to normal preparation techniques, not to mention the huge glut of tourist spots around major attractions that mass produce food without a second thought to any real concept.