We interviewed Chef Tony Donnelly while meeting with him and the great team of Osceola Heritage Park, in final preparations for the conference.
He shared with us his views about the upcoming Small Farms Conference and the local food systems. Chef Donelly has been a key player in the conference since the first year we celebrated it, 2009. From that year, and every year since, Chef Donelly has worked in building strong relationships with farmers and ranchers in the region and state by procuring local food ingredients for his day to day operation (See video below).
This year Chef Donelly shared with us his excitement to create new food dishes while using local ingredients. For example, he is focusing this year in providing delicious dishes that appeal to meat eaters and vegetarians alike. This includes some curry and Mediterranean flares.
Conference participants in the past have pointed out that the food they enjoy at the conference is superb, and this year Chef Tony Donelly and his great team will not leave us disappointed. Check out some of the exciting items in the menu for this year:
Friday Networking Reception
Florida Table Potato Chips and Dips
Fruit, Cheese and Farm Vegetable Displays
Port Canaveral Shrimps w/ Goat Cheese Grits
Sambal Curry Chicken and Vegetables Skewers
Potted Grass Fed Beef Shooters
Carved Sirloin of Florida Waygu Beef w/ Green Peppercorn Demi/ Silver Dollar Rolls
Florida Gator Bite Cajun Style
A Selection of Appetizer and Dessert Bites presented by Visiting Chef Alyson Zildjian of Zildjian’s Catering, Sarasota Florida
Salad Bar w/ Hydro and Organic Florida Greens
Marinated Portabello Mushroom Steaks
Curried Goat Korma w/ Grilled Naan and Poppadum’s
Grass Fed Beef Pot Roast w/ Sweet Corn Spatlese and Root Vegetables
Shoyu Glazed Roasted Chicken w/ Garlic Chives
Florida Squash and Corn Succotash w/ Tomato
Florida Callaloo Greens
Florida Peach Cobbler
Florida Blueberry Compote with Fresh Mint
Watch the interview with Chef Tony Donnelly here:
Register asap here: