Ep 13. Sunshine State Surf and Turf

In this episode of Man, Fire, Food, host Roger Mooking heads down to the Sunshine State to explore the unique surf and turf cuisine found in Florida.

Roger begins his journey in West Palm Beach, where he meets with Chef Mark Henry of Island Jacks Patio Bar and Grill. Together, they create a mouth-watering dish of grilled lobster and ribeye steak, seasoned with a blend of herbs and spices and cooked over an open flame. Roger is impressed by the freshness of the seafood and the quality of the meat, and enjoys learning about the local culinary traditions.

Next, Roger heads over to Tampa Bay to meet with Chef Lee Aquino of Salt Shack on the Bay. Lee takes Roger out on his boat to catch fresh shrimp straight from the water, and then shows him how to cook them on a cast iron skillet over an open fire. Roger can't get enough of the succulent shrimp, and is impressed by the simplicity of the dish.

Moving on, Roger heads down to Miami to try some of the city's famous Cuban cuisine. He meets with Chef Alex Rodriguez of The Little Havana Restaurant, who introduces him to the classic dish of Ropa Vieja, a shredded beef stew made with onions, peppers, and tomatoes. Alex uses a wood-fired oven to cook the beef to perfection, and Roger loves the bold, spicy flavor of the dish.

Finally, Roger heads back up to West Palm Beach to check out a local favorite, the Floribbean cuisine at Black Sparrow. Chef Robby Bushman shows him how to make a delicious grilled jerk chicken, accompanied by a sweet and tangy mango salsa. Roger enjoys the unique blend of Caribbean and Florida flavors, and is impressed by Robby's skill with the grill.

Throughout the episode, Roger showcases the diverse range of ingredients and techniques that make up Florida's surf and turf cuisine. From fresh seafood to juicy steaks, and from wood-fired ovens to open flames, the Sunshine State has something to offer every food lover. Catch all the action in this exciting episode of Man, Fire, Food.