Culture Shock - Florida chefs meld unlikely combinations.
by Restaurant Editor Chris Sherman
Florida's newest generation of chefs is experimenting and cross-pollinating with more passion and wit than ever, running shockwaves of fiery Korean through Colombian cuisine or piling Southern comforts onto a wood-fired pizza.
That's a big change from the more refined, delicate fusion pioneered 25 years ago by the California chefs who carefully melded ingredients and style from Japan, Italy and Mexico, often using classical French technique.
No longer. In the new millennium, cooking and dining have turned more casual, artisanal and sometimes downright rustic. Chefs are exploring more authentic flavors of the American farmhouse and bar and regional variations of every ethnic stripe.
The 2016 Golden Spoon restaurants feature chefs reaching out to Peru, Turkey, Korea and other regions — fusion 2.0 from food truckers, small-plate nibblers and a generation of ethnic restaurateurs who just want to have fun.
All the new combustions are boosting Florida's energy level, so fasten your seat belts. The earth is turning faster than ever. Stick your tongue out the window, and you can taste the world.
What are the Golden Spoons?
Dining in Florida
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