This Chick’s Kitchen (CLOSED, Catering only)

Recently I was invited out to This Chick’s Kitchen to taste some of her creations. Chef Rosaria works with local farms to create meals that are fresh and delicious. For our dinner, the produce was harvested less than 24 hours prior, which is something you don’t often see! This Chick’s Kitchen is modeled after a traditional Italian home and you can see right into the kitchen to watch her work. 

She also has a garden in the back where she grows a lot of plants that are not often used nowadays in cooking. This really sets her apart since she is truly inventing her recipes and creating dishes from scratch with unique ingredients you won’t find anywhere else.

In addition to the daily service at the restaurant, Chef Rosaria is now offering cooking classes and Farm Fresh Feasts. These upcoming dates can be found on her social media. The cooking classes have varying topics and include lunch. The Farm Fresh Feasts are plate after plate of family style service that will include whatever is freshest from the farms that week!

Here is a look at what we were served at our Farm Fresh Feast:

Table Spread: homemade bread and butter pickles, hemp seed hummus with fresh cut local vegetables, and vegan Korean kim chi.

Local Florida tomatoes with Chinese chrysanthemum and micro basil salad. Served with Lebanese baba ganoush and Nigerian olive salad.  Options of house made balsamic oregano vinaigrette, lemon dressing, or Parmesan avocado ranch dressing.

Arugula and moringa tabbouleh with quinoa.

BBQ jack fruit taquitos wrapped in root beer leaf with collard slaw with bird pepper mayo. Garnished with fresh nasturtium.

Pad Thai kelp noodle spring rolls with watermelon radishes, salad turnips, carrots and cucumbers. Dressed with butter crisp lettuce and borage flowers. Served with tamari, tahini and sweet chili dipping sauce and a side of sticky curried coconut sushi rice.

  

Brie and fig jam grilled cheese sandwich with roasted pear and goji berries on Community Loaves sourdough bread.

Cacao and coffee rubbed lamb lollipop with fingerling potatoes and slow cooked French green lentils with grass fed butter.  Served with mixed mushrooms and balsamic onions.

  

Broiled bone marrow topped with melted Romano cheese and fresh coriander flowers. Served with quan yin potato and fennel bulb salad. 

 

Roasted and sesame seared baby beets, carrots, and purple yams.

Dessert:  Gluten free chocolate death cupcakes and maple syrup sweetened whipped cashew cream and mulberries.  Locally sourced coffee.

 Coconut gluten free waffle filled with elderberry blossoms.

 

Farm Sources:  Berry Good Farms. Alvarez Farms, Gyo Greens, Eat Your Yard Jax, Homestead Farms.

Some of my favorites from the dinner include the Spring Rolls, Brie and Fig Jam, and the Coconut GF Waffles.  Those waffles were the best thing ever and I have been dreaming about them ever since. I really loved how everything we ate had such complex and unique flavors. I am not a vegetarian by any stretch of the imagination, but I was perfectly happy eating all of those meatless dishes!

Verdict: Loved it!

Rosaria cooks for all dietary needs and lifestyles and primarily prepares meals that are gluten free and plant based. However, she is also well versed in preparing meats, breads, and cheeses. She is a true chef and is very passionate about what she creates. She puts a lot of pride into her work and you are guaranteed to have a one of a kind, delicious meal when you visit her restaurant.