Crave - Culinary & Holiday Extravaganza

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Saturday, November 9, 2019 at 12-4pm | Archangel Michael Greek Orthodox Church

A Culinary Extravaganza featuring four AMAZING Local Chefs. 

Each chef will bring a unique concept and flare to this culinary celebration. During the event there will be holiday shopping opportunities, Food & Beverage Sampling, A Cookie Bake Off and Sushi Demonstrations by Erin Rice. Also valuable information and health tips from a wide variety of vendors. 



The event is free to attend and to observe our chefs hourly. We do ask that if you are able, please bring a non-perishable food item to donate to the Citrus County Community Food Bank.

Cooking Schedule

Bleu Basil

12:15-1pm - Chef Michel Martin of Bleu Basil preparing Sweet Potato Stuffed Ravioli with Roasted Red Pepper Coulis Sauce. 

The thought started as far back as a student leaving high school and heading to the Culinary Institute of America. After a grueling twenty months of hard study, a passion and love of food would truly be gifted to me by some of the best chefs from around the world, all teaching in one place. I used the time to pick their brains and learn as much as I could during this short period of time. My time at the Culinary Institute of America reassured me that my love for gastronomy would be in my life no matter what or how and or what form. I would make a way to bring food and my love of food to others. As long as we have markets to buy fresh, hardy, local ingredients and for as long as these markets are here to serve crowds of hungry people looking for something new and exciting to eat. We will be there to shop local, eat local, and sell local.
Bleu Basil LLC began a few years ago in Daytona Beach, Florida selling jam, jellies, preserves, relishes, breads, and pies. We worked at the local markets and local shows building our business. Having grown our business in that area of the state, Bleu Basil LLC decided to take the business in a different direction.
Now, in Ocala Florida we have a complete new outlook with Bleu Basil LLC Pasta! We are selling all different types of pasta using my own special blended flour I worked with for many years on this blend and now I have decided to introduce it to the public: the response has been wonderful. We are making flavors using sun-dried tomato, saffron chive, black bean, roasted garlic, spinach, and much more, every week we try a new flavor. Your feedback is most important and will help determine what we offer in the future.
Our promise here at Bleu Basil, LLC is to produce our full flavored pastas and special orders using as much locally sourced ingredients as possible We will also expand to meet our customer’s needs. Most important, we are here to have a Pasta of a time.

1:15-2pm - Chef Wallace Phaire Jr. of Wallace’s at the Greenhouse Bistro Preparing Goat Cheese & Turkey Tamales with his Secret Guajillo Cranberry Sauce

Chef Wallace Phaire Jr recently opened Wallace’s at the Greenhouse in Homosassa. Professionally trained at Johnson & Wales in Providence, RI, Chef Wallace has been sharing his culinary talents for
over 19 years. Prior to settling in Fl, Chef Wallace spent the early years of his career refining his talent in the United States Virgin Island where he was born and raised. During this time, he received multiple culinary awards. Wallace’s favorite food to cook is his native West Indian Cuisine because the culinary cultural is slowly being lost. Chef Wallace’s goal when cooking is for diners to not only create new experiences and memories but to also reignite their past memories through his food. He simply believes in living tastefully everyday.

2pm - Cookie Judging Starts

2:15-3pm - Chef Paul Gummerson of Plantation/West 82 Bar & Grill preparing Pan Seared Florida Grouper with Smoked Gouda Grits 7 Tomato Bacon Gravy
Paul Gummerson is the new Executive Chef at the Plantation on Crystal River. Chef Paul had an early love for cooking. In 1969, Paul started his apprenticeship at The Broadmoor Hotel in Colorado Springs. His thirst for knowledge and experience inspired him to relocate to the Midwest where he opened two restaurants, the New England Lobster House and The Wharf. An interesting opportunity opened at the Peoria Civic Center, and Paul accepted the challenge of the Executive Chef position. Missing Colorado and family, Paul and his wife decided to move back to their home state. Settling in Golden, Colorado, Paul opened the Codey Inn. His desire for new dining avenues provided him experience with a variety of venues, including private country clubs, prior to his move to Florida. Paul recently moved to Inverness to be closer to his parents. Once they were settled, he decided to come out of semi-retirement. When asked what his favorite food to prepare was, his response was food that I know everyone will enjoy! Currently he is enjoying creating delicious recipes for Florida Grouper to be served at the West 82 ̊Bar & Grill, along with banquet and catering functions at The Plantation on Crystal River.
3pm - Cookie winners announced

3:15-4pm Chef Shaneena Tremblay of Queen of Cakes preparing Chocolate Cake with Raspberry frosting.
My name is Shaneena Tremblay, owner and pastry chef of Queen of Cakes in Crystal River, Fl. I was born in Argentina and raised in Italy until the age of 13. My main culinary inspiration has always been my mother. She handmade everything from scratch and with love.
After high school, I was hired on with celebrity chef, Wolfgang Puck, where I worked with him for 16 years. He went on to become another one of my inspirations.
I married my firefighter husband in 2003 and we had 2 beautiful daughters. While my career with Wolfgang was absolutely amazing, it did not allow me to spend enough time with my family. Therefore, this pushed me to move to Citrus County to explore new options. A dream of owning my own bakery has always been on my heart and I knew this beautiful, small town was the perfect location to pursue my dreams. Queen of Cakes was born in 2017.

Crave 2019

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Tastings and tidbits to satisfy cravings - Saturday, November 9, the inaugural Crave - Culinary & Holiday Extravaganza event was held at St Michael the Archangel Church. Event goers were able to watch four local chefs show off their skills. The first 50 guests who registered were even able to taste all of the recipes. The event featured live cooking demonstrations, sushi making demonstrations, a cookie contest and several local vendors.

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