Seasonal fruits and veggies, fresh herbs, and whole grains play a big role in recipes from The Vegan Menu, a website that publishes weekly vegan meal plans. The plant- and whole foods-based meals, which don’t include unhealthy additives like oils, processed flours, sugars, or dirt, are inexpensive and easy to make. In fact, many are one-pot dinners, tested and approved by vegans.
Every Friday, subscribers get a new meal plan for five weeknight meals with a grocery list broken down by aisle. Each dinner feeds two with enough leftovers for lunch the next day. In addition, free recipes for snacks, desserts, and breakfasts are available on The Vegan Menu's website.
When Gilbert and Josephine Morejon opened their first restaurant, customers lined up around the corner to get a taste of their Cuban-style roast pork, paella, and stuffed lobster. Nearly 50 years have passed since then, and the lines have disappeared, but only because the Morejons collapsed their restaurant business in 2012 to focus solely on catering. Today, Latam Catering services parties and events—from small family gatherings to large weddings—across the city.
Customers can choose from pre-designed menus featuring items such as Cuban-style roast pork, rib-eye steak, and blackened shrimp, or they can work with the chefs to customize their own. Though David Morejon handles the food, they do have an event planner on staff to help interested clients with all the little details, such as decor and music and deciding whether it's appropriate to throw rice cakes at the bride for easier cleanup.
Key West native Chef James helms The Chef 4 U, channeling 10 years of experience as a culinary teacher, personal chef, and caterer. During classes, the sounds that fill the kitchen grow gradually more confident as students learn to slice veggies, apply the proper bend of citric juices to ceviches, and squeeze salt from seawater for margaritas. The menus for classes and precooked meals alike are ripe with influences from Cuban, European, and Asian culinary traditions, which peep through in shredded pork, wine sauces, and miso glazes. While working in the kitchen to sate his own clients, Chef James flips through a rolodex of ingredients he went to school with in order to craft menus for vegetarian and gluten-free tastes.
The waterfront tiki bar at Mango Cove has a nice view of the sunset—sit down outside and you can enjoy colorful, inventive sushi as the sky turns shades of peach and pink. Among the restaurant’s specialties are the surf and turf roll, which has seared tenderloin over tempura shrimp and spicy tuna, and the buffalo chicken roll, which features buffalo chicken, carrots, celery, and ranch dressing.
The restaurant also lets guests see what it’s like behind the sushi bar in its sushi-making classes. In each class, you’ll sip wine and learn to roll slices of fish in seaweed and rice by hand, instead of stuffing the ingredients in a paper towel tube and shaking it around.
Better Way Gourmet’s chefs know that sometimes, cooking delicious meals and maintaining a healthy diet seem like mutually exclusive goals. They disagree, of course, and set out to simplify the home cook’s task and encourage healthy eating with their chef-created recipes. Users can login to the site and peruse weekly menus wrought with seasonal, healthy ingredients and void of processed foods and preservatives. Each original meal plan packs at least one protein, carb, and vegetable, ensuring balanced and healthy nutrition for the entire family. In addition to providing recipes, the site rounds out healthy lifestyles with helpful articles and plenty of fitness tips and tricks, and even takes away the guess-work of shopping with an inventory of grocery products. Better Way Gourmet also provides customer service to address any concerns and walk clients through any problems. You can also plumb Better Way Gourmet's social community, blogs, reviews, and videos for help and inspiration.
Little Bites' squad of culinary craftspeople prepares menus that cull aspects of fine, globetrotting cuisine when catering events or teaching captive audiences how to cook. At private cooking lessons for children or adults, kitchen counters populate with ingredients and supplies that the chef unpacks before chopping methods and flavor profiles are explained. The same delicate hands that weave ingredients into dishes during lessons create complementary courses for dinner parties, food seminars, and wine tastings when called upon for catering services. Grub arrives customized for each event, whether sculpted into fun shapes for a youngster's birthday party or accompanied by flowers and soothing tunes at a romantic dinner for two. In addition to adjusting menus around the dietary, kosher, or vegetarian restrictions of their customers, Little Bites' chefs dispense suggestions to elevate feasts, such as which wines and velvet-rope colors pair best with the evening's food.