Fort Lauderdale, Florida (Episode #24)
Fort Lauderdale, also known as the Venice
of the America's because of it's vast intra-coastal waterways is
home to some of the best fresh fish and seafood restaurants in the
world. Taste of Life visits the very special Blue Moon Fish Company
where Co-Executive Chefs Baron Skorish and Bryce Statham prepare
two sumptuous dishes: Tuna Poki and Shellfish Panroast.
  
Chez Jean Pierre
The area hosts some of the world's finest seafood
dining establishment. None epitomizes the best as closely as our
feature restaurant, The Blue Moon Fish Company, where co-owners
and executive chefs Baron Skorish and Bryce Statham weave their
magic daily right on the Intracoastal at 4405, West Tradewinds
Avenue
Baron Skorish has accumulated a wealth of experience working
for the finest hotels and restaurants in the Western Hemisphere.
In 1989, his talents took him the the Virgin Islands where he
served as chef de cuisine for Hyatt Hotels at the Hyatt Regency
St. John. Two years later, he relocated to the British West Indies
and was chef de cuisine for the Hyatt Regency Grand Cayman. His
reputation grew, and in 1993 he took over as executive chef at
Grand Cayman's popular Ristorante Pappagallo. Chef Skorish's numerous
honors and awards include his work featured in the October 1995
issue of Bon Appªtit Magazine as well as an invitation to prepare
dinner for the Grand Cayman chapter of the prestigious Confrªrie
de la Chaúne des Rütisseurs, a worldwide gastronomic organization.
It should be noted that Baron is a graduate of the famed California
Culinary Academy.
Bryce Statham, an honors graduate of the celebrated Culinary
Institute of America in New York, is one of the most highly regarded
executive chefs in South Florida. During his more than 15 years
of experience at restaurants from South Carolina to the Virgin
Islands, he honed his skills both as a culinary artist and as
a gifted administrator. From 1988 to 1994, he worked for three
of the crown jewels of the renowned Hyatt organization. He later
served as corporate executive chef for Grevgold Enterprises, one
of South Florida's leading restaurant corporations. Under his
direction, six restaurants generated over $30 million in annual
food and beverage sales, including the company's Fort Lauderdale
flagship, Yesterday's on the Intracoastal. Chef Statham's culinary
creativity has made him a sought after participant in South Florida
food and wine events. His numerous accolades include Best of Show
Award at DCOTA, First Place at Chocolate Chocolate Fantasy and
the People's Choice Award at Art a la Carte.
 click
here for the recipe "Tuna Poki"
click
here for the recipe "Shellfish Panroast"
click
here for the recipe "Crispy Capellini Cakes"
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