“I really feel like St. Petersburg wasn’t actually paid consideration to a lot previously. A variety of the eating places didn’t actually must attempt too arduous to be busy due to the situation,” explains chef Nick Ocando, the culinary director of three distinct eating places within the vacationer vacation spot. “That’s type of shifted now, the stress for the culinary scene to type of elevate their recreation is on.”
Ocando begins his day at Allelo, the Mediterranean and Aegan restaurant the place he’s additionally the chief chef. He oversees prep for an array of dishes, together with do-it-yourself pasta for radiatori with lamb bolognese and a honey-thyme cappelletti that’s delicately positioned on a wealthy pappa al pomodoro soup. He additionally preps an octopus and watermelon shared plate, through which each substances are damaged down and compressed in vacuum-sealed luggage with peppers, lemons, and different aromatics that may instill taste into the completed dish.
After hopping on his golf cart, Ocando begins the rounds at his different eating places. He checks in at his New American idea June & The Peacock, the place govt chef Drew Dimitrovski is beginning lunch service. The bustling restaurant, which opened early final 12 months, churns out 2,400 plates on any given day. Dimitrovski mixes up crab, smoked salmon, and lobster salads for a seafood tower with contemporary oysters and shrimp, showcasing the oceanside city’s excellent seafood. Mise en place preparations start for Ocando’s third idea, Pluma Lounge, which serves up Central American dishes and cocktails. One of many “high sellers” on the menu, huitlacoche empanadas, are constructed with freshly pressed purple corn masa and crammed with the corn fungus, corn, cilantro, onion, and mozzarella.
Lastly, Ocando makes his means again to Allelo to start dinner service. The watermelon and octopus which were marinating all day are able to be cubed up and plated on a whipped goat cheese unfold with orange juice-soaked black currants. Ocando wraps up the final bits of prep for the evening, slicing up Japanese wagyu and punctiliously breaking down an entire lobster. Initially from Maine, he’s very specific about his preparation, utilizing the identical icy “lobster flavored water” for cooling and cleansing out the liver. Every knuckle and claw is taken aside by Ocando and laid within the physique of a half-lobster. This course of is required for each order of lobster cocktail that involves the kitchen.
“We’re right here to guarantee that everyone seems to be taken excellent care of and pushing the standard to be high notch for everyone,” Oscando says. Excessive-quality substances are a very powerful a part of his course of, permitting diners to “actually really feel good after you eat the meals.”
Watch the newest episode of Specialists to see Oscando expertly bounce between kitchens and cuisines at his three standout eating places.
