Culinary Concierge

Pranzo Italian Ristorante
Chef Ryan Montalto

shrimp:
4 oz	70 - 90 sized shrimp
2 c	Panko breadcrumbs
1 t	parsley, chopped
1	orange

batter:
1	egg
4 oz	beer
1/2 c	white flour
1/2 c	yellow corn flour
	pepper to taste

glaze:
2 T	Dijon mustard
3 oz	mayonnaise
4 oz	orange marmalade
3 oz	honey
1 T	cayenne pepper

method:In separate bowls mix the batter recipe and the glaze recipe. Toss the shrimp in the batter. Mix well so all shrimp is coated. Take shrimp from batter and toss in Panko bread crumbs. Fry shrimp until golden brown. Take fried shrimp and toss in glaze. Add chopped parsley to shrimp and garnish with an orange.

Letter from the Editor

Summer on the beaches of the Northwest Florida Gulf Coast is synonymous with sun, sand, surf and …yes, superb cuisine in area restaurants. Gone are the days of casseroles in condos--check out the offerings of fresh Gulf seafood, hand-selected meats, and indigenous ingredients headlining the majority of menus dotting the coastline.

The dining scene has literally exploded in this market serving up dishes that will appeal to every palate: From straightforward Coastal Cuisine to Prime Steaks, Polynesian, Gourmet Mexican and Fun Fondue.

In Culinary Concierge Magazine, we do more than profile restaurants--we track food trends, then write ingredient specific “edible” editorial. This keeps you updated on the “culinary current” and lets you behind the scenes with the chefs in their kitchens to find out what they are cooking, so that you can make a dining decision based on compelling cuisine.

In this issue, the hot topic is the Pantry Paradiso—a discussion of island influence on coastal Florida cuisine. Pineapples pop up more than in pina coladas—although, we like those, too. And, follow the fish taco craze down the Northwest Florida Coast. Included is insider info on all of the annual culinary accolades, wine awards, perfect pairings and a comprehensive restaurant directory.