Explore Sustainable Florida Seafood and traditional Florida preparations through Ceviche, shrimp rolls and more
Cortez, Fla. (June 27, 2017) – Have you ever wanted to know how chefs make those rock star but simplistic Florida-fresh sustainable seafood dishes? Now is your chance. Join Erik Walker, Culinary Director for the Chiles Group – a family of three waterfront restaurants – Mar Vista Dockside (N. Longboat Key), The Sandbar (Anna Maria) and The Beach House Restaurant (Bradenton Beach), for a chance to learn how to make three mouth-watering dishes using locally sourced, sustainable fish and a variety of fresh ingredients. This interactive and fun, food preparation class will take place on Saturday, July 22nd, 2017 from 11:00 AM – 1:00 PM. Participants will learn how to make a ceviche using locally sourced fish, prepare a shrimp roll using gulf/local shrimp and a watermelon salad, all perfect for the Florida summer. Erik will also share how acid affects the fish, how to make an aioli at home from scratch, as well as knife safety and precision knife cuts. And best of all, once dishes are complete students will get to savor their creations.
The registration fee for this class is $65 with proceeds benefitting The Folk School and Florida Maritime Museum. Please register online by visiting FloridaFolkSchool.org. For more information please call (941)708-6120. This class will be outdoors under tents, and participants are asked to bring water, hat, sunscreen and sunglasses. Seating is limited to 15 students to ensure one on one attention from Chef Erik and an intimate class environment. Each student will have their own work station with all ingredients and tools included. There will also be a drawing to win a $50 gift card to one of the Chiles Group Restaurants.
For a complete class schedule for The Folk School at Florida Maritime Museum please visit FloridaFolkSchool.org or follow the Folk School on Facebook (https://www.facebook.com/FloridaFolkSchool/) for even more updates.
About Culinary Director, Erik Walker
Erik is a Florida native and attended college for Aerospace Engineering at Embry-Riddle in Daytona, and upon graduation, he accepted a position in Los Angeles. As in engineer in L.A., he was afforded the luxury of exploring the LA food scene. Inspired, Walker quit his engineering job and enrolled in the Culinary Institute of America in Napa Valley, where, between classes, he worked as a chef’s assistant. It was here he met Teddy Louloudes, who introduced him to Ed Chiles and the Chiles Restaurant Group. After graduation, Walker continued to follow his culinary dreams internationally in Southwest England at a Michelin starred restaurant under a renowned head chef. As his visa came to an end, Walker traveled to Spain and Japan for the sole purpose of food exploration. Walker then returned to Florida where he reconnected with Chiles and was brought on board at the Chiles Restaurant Group. His long-term goal is to become a large part of Chiles’ initiative, to become certified “Green” restaurants.
Ed Chiles states, “Erik shares both my passion for food and my vision for food-forward, locally-grown, edgy menu creativity. I have known Erik for many years and am delighted he has returned home to join the Chiles team, dream up some new dishes and help me develop my concepts and reach my long-term goals.” Erik holds the title of culinary director at the Chiles Group.
About The Folk School at Florida Maritime Museum
The Folk School at Florida Maritime Museum seeks to preserve traditional folk skills and heritage crafts that existed in early communities throughout Florida. Classes build appreciation for local culture and create a sense of community among residents and visitors. The Folk School is located at the Florida Maritime Museum in the 1912 Schoolhouse in the historic Cortez fishing village.
