Playing Food Critic

By Kay Kipling April 22, 2010



I really love my work. I eat, I cook, I get to entertain and meet wonderful people and help in some tiny way some local charities. Recently this came to mind. It was an amazing night of fine wines, creative pairings—and yes, an amazing amount of food with special “food critics” of the night at Libby’s Café.


Chef Fran didn’t hold back with his creative sample appetizer platters, Asian in theme (he knows me all too well), followed by pan-seared Chilean sea bass with baby bok choy and perfectly-to-temperature filet mignon. (My special critics loved all and suggested the menu include that the filet is topped with bleu cheese.) We ended with a dessert boat—no, let’s call it a dessert ship. Special thanks to Dr. and Mrs. Silverstein and Dr. and Mrs. Wazen. Not only did their generous live auction bid win this dinner to “be a food critic in your own town,” they supported the Greater Sarasota Sertoma Society. By the way, these are not just doctors; these are trained jazz musicians, so look for them locally and during break ask them to review your meal! I look forward to hearing some more critiques from this well “palated” group in the future.



Can't decide on dessert? Ask for the "ship" of delights.


Chef Fran's Chilean sea bass is a culinary art form.


Serious food critics for a good cause. 

On the restaurant scene and not surprisingly: New York, New York and Crepe Suzette have closed their doors. Neither ever seemed to get their real game on, and with so many great options in Sarasota already, they just weren’t able to hit it right often enough.


Now, please allow me to brag a little. My life’s culinary fantasy has come true: I am in Orlando for the Crisco National Pie Contest at Champions Gate. Yes, I am a lucky judge who will sit in a room for six hours eating pie. Now, I made it very clear that apple is my favorite category; and this year it looks like there are 34 apple pie entrees alone, so I think my odds are pretty good. Stay tuned; I will have photos on Facebook and tips on how to eat pie all day without losing your momentum for those that want to overindulge.


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