VERO BEACH — McKee Botanical Garden was perfumed with more than fragrant floral aromas on Sunday, as Chef David Rodriguez of the restaurant Cork and Tapas whipped up a batch of his savory paella, paired with a fresh and fruity sangria, to kick-off the three-part Summer Chef Series.
“Our café is leased out to in the season to Elizabeth Kennedy, but it’s closed in the summer,” said Kelly Susino, McKee’s marketing and events manager.
“So we thought that the Chef Series would be an interesting way to use that facility during the summertime, while showcasing some of our local culinary talent as well. We also do other classes during the season through Elizabeth Kennedy. This is just the first time that we’ve invited outside chefs to participate.”
This first class actually took place in the expansive Education Room, which provided a little more elbow room.
The idea clearly resonated with the public, with the first class of 20 selling out so rapidly, that Chef Rodriguez agreed to host an additional class from 1 to 3:30 p.m. Oct. 13.
Other classes in the series include a Bread and Cheese Pairing with Chefs Mark Edmonds and Michael Glatz of Patisserie, from 3 to 4:30 p.m. Sept. 15; and Cooking with Beef Filet, led by Chef Chad Darwent of Agape Café at Vista Plantation, from 3 to 4:30 p.m. Sept. 29.
After seeing the overwhelmingly positive response, Susino said they hope to continue it as an annual summer series.
Chef Rodriguez, a graduate of the Culinary Institute of New York, incorporated aspects of his Cuban-American heritage with the featured pairing of his aromatic paella and refreshing sangria.
“I was born in Cuba and raised in Jersey,” said Rodriguez, adding that his mother had been born in Spain and raised in Cuba.
“Our family was strict about keeping traditions going; recipes have been in our family for years.”
He related that one difficulty has been that older generations, including his grandmother, didn’t use measuring spoons adding, “My grandmother was 5-foot tall; her pinch is not my pinch.”
Rodriguez advised that paella and sangria were both ideal for large dinner parties, as much of the prep work can be done ahead of time.
In fact the sangria improves when steeped overnight.
The demonstration began with the sangria – in this case combining cabernet, rum, simple syrup and orange juice, with diced apples and oranges.
“It’s not written in stone what you should do or not do,” said Rodriguez. “I like to get creative. I have always hated to follow directions. It’s all about having fun; it’s all about making it easy.”
And he did make it look easy – sweating green peppers, chorizo, and a goodly amount of ground garlic before deglazing the mixture with white wine and tossing in the mussels and little neck clams.
The rice, a Valencia to give the dish body, came next with periodic ladles of chicken stock, followed finally by Florida white shrimp.
As the paella simmered and wonderful aromas wafted throughout the room, George Marshall was overheard saying, “I’m drooling; it smells delicious.”
Sheila Marshall agreed, saying with a laugh, “We love paella and sangria; actually we love all food!”
“I wanted to support the Garden and I love to eat,” said their friend Jane Sease.
“The Garden is so pretty; it’s a wonderful way to encourage people to come here.”
“I just thought this was really cool,” said Jim Goldsmith.
“I might try it at a party; try something new. Why do something when it’s safe?”
Mary Kurtz volunteered to be first to taste the finished dish and after just one bite proclaimed, “Oh my gosh David. Wow, it’s delicious! I’m Cuban and make paella too, but he’s good!”
McKee is gearing up for this year’s spotlight exhibition featuring 20 life-sized bronze sculptures by J. Seward Johnson, Jr. positioned throughout the Garden.
The famed trompe l’oeil style statues of people engaged in day-to-day activities, will be on display from Jan. 3 until April 27.
This autumn, McKee will host a Community Appreciation Day Oct. 5, commemorating 12 years since reopening as McKee Botanical Garden, with admission a throwback to yesteryear at $1 per person.
Things get competitive on Nov. 18, with Bridge in the Garden, and literary on Nov. 21 with the first meeting of the Botanical Book Club.
The festively lit annual Holidays at McKee, featuring jolly old Santa, a multi-layered model train display and the return of the vintage Belgian street organ takes place Dec. 21, 22 and 23.
The fun continues, minus Santa, with Nights of Lights Dec. 28, 29 and 30.
For details, visit www.mckeegarden.org or call 794-0601.
