Welcome to Naples Originals'
The Art of Balancing Five Tastes: Salty, Sour, Bitter, Sweet + Umami
Sizzle + Drizzle: hitting all the right palate notes, the three-course menu and demo from Chef-Proprietor Brian Roland perfectly epitomizes his theme.
Foodie Camp participants will savor Pomegranate, Pumpkin Seed & Kale Salad surrounded by roasted mushrooms, crisp prosciutto, Maldon flake, creamy goat cheese, pickled golden raisins, and dressed with honey–lemon vinaigrette. Next up, 24-Hour Duck Confit Pappardelle Pasta with roasted butternut squash, wilted spinach, shaved Reggiano, crispy sage, caramelized shallot sauce, and Cheven’s “The Final Touch” olive oil. For dessert, Vanilla Bean Panna Cotta with macerated strawberries, white chocolate shavings, and drizzles of saba and micro-basil.
Participants are privy to his top techniques for finessing recipes by building flavors with finishing salts, oils, vinegars, and herbs. You’ll also learn to properly deglaze a pan for adding oomph to every dish.
Renowned for his Crave Culinaire cooking class series as well as his 365 charitable efforts benefiting our local community, Chef Brian shares that Foodie Camp is actually his favorite cooking class. “Because this event benefits local culinary programs — both at St. Matthews House and Florida Gulf Coast University — powered by the broad community-following Naples Originals, it inspires me to go the extra mile by making it unique, special and entertaining.”
You’ll also get a sneak peek at his newest venture— Venue Naples — a customizable special events space for celebrations and events. Think urban-modern loft meets art gallery with movable walls, perfect for très chic galas, receptions, corporate events and parties of any size.