Florida plus Caribbean equals spicy Floribbean fusion cuisine, stated Chef Leo President of the Slow Food Chapter in Sri Lanka and Senior Sous Chef of Mount Lavinia Hotel. The menu consisted of Lobster and Corn Chowder, Tuna Tartar, Watermelon Greek Salad, Braised Barramundi, Duck confit and top the evening off was Peanut Butter Crème Brulee were some of the dishes that got all 75 guests at the Slow event talking.
Floribbean is generally a mingling of culinary influences from Caribbean islands like The Bahamas, Barbados, Haiti and Jamaica. These island cooking styles have mixed with Miami’s proximity cities including Cuba, the Dominican Republic, and creation style unlike anything else in the world.
In addition Miami, like New Orleans, could lay claim to being “fusion” cuisine before “fusion” became a hot buzzword. Both places incorporate the best of a variety of culinary traditions and this was beautifully expressed in the food that was found at the 7th Slow Food Night at the Governor’s Roof Top at Mount Lavinia Hotel.
He also added new techniques and flavors, keeping the evolving Floribbean cuisine deliciously exciting. His culinary masterpiece was borne from Miami so indeed it was one heck of a culinary ride! |
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