Menu from a dinner at the James Beard American Restaurant at Seven Stars Galleria in Milan, Italy, with food by Paul Sanguinetti with ingredients from the beaches of Fort Myers and Sanibel:
Snapper popcorn with pineapple jam
Burnt scallop with lard and trout floss
Tartare of Florida shrimp
Ceviche of redfish with yam and tropical slaw
Raviolo of Florida shrimp in ‘sea water’
Hot glazed grouper with carrots and coconut
Salad of fruit with sorbetto of coconut water and almond milk
During the Milan Expo, the James Beard Foundation brought a restaurant to the city – the James Beard American Restaurant.
The restaurant was all about featuring American ingredients, in this case seafood from Fort Myers and Sanibel, with the help of resident and guest chefs. It was a hugely successful popup that ran for six months.
I really enjoyed the menu of the night, which took its influences from Creole food. There was little intervention on the ingredients, which meant that the freshness of the seafood really came through. My favourite? It was perhaps the fruity and creamy grouper with its coconut notes.