Ute Stork
Ph.D
go here to my Nutrition Page
Celebrity Chef, Master Chef, Certified Food & Beverage Executive
25 years of experience and extensive studies in nutrition support any menu.
Chef Ute Stork's recipes assure that only freshest ingredients are used and in order to guarantee the authenticity of flavors many products used are imported directly from Italy.
Just to name a few:
Caprese is made from milk of Buffaloes who pastures in the highlands of Italy. The prosciutto used comes from Parma, where it is aged for 400 days to meet US Import standards.
Other imports are the Parmiggiano di Reggiano, Arborio rice, the dried porcini mushrooms, the pancetta, and the extra virgin olive oil.
Only hand selected seafood and produce at her preferred vendors are bought sometimes up to three times a week. Many of the swordfish sold in the restaurant swam before just of the coast at Fort Pierce, all clams are harvested within short driving distance, most Strawberries are from Florida and almost all herbs, if not grown by herself are grown for her in the Miami area. The Mero Seabass is always as fresh, being caught 48 hours before serving. Unbeatable is the Veal Chop 16 oz and the dish creation of the Florida lobster tail 8-9 oz unforgettable.
Ute's
THE
DISSERTATION
Tourism is a resilient Industry proven at the Impact of 9/11