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Chef Tony Donnelly share his views and menu!

Chef TonyD

Photo Credit: Yiqian Ma

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

Signature Lunch

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:
http://www.conference.ifas.ufl.edu/smallfarms/index.html

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