This Thanksgiving we’re happy to present a story from one of our own.
As recently featured in The Miami Herald’s ‘Chef’s Table’, The Front Porch Café‘s Executive Chef Todd Webster shared a heartwarming story about his personal struggles before coming to the restaurant.
Like many in South Florida, Webster and his family suffered financially when the real estate bubble burst. In dire straits from losing a real estate related job, Webster turned to a new passion, and in 2008 he enrolled at Le Cordon Bleu College of Culinary Arts in Miramar.
Now four years later, he’s now proudly been named Executive Chef at the Front Porch Café and is happily sharing his love for cuisine with our guests and visitors from all around the world.
A very hands-on individual, Webster not only develops explorative menus, but also makes a point to interact with his customers at every opportunity. When he’s not in the kitchen crafting innovative dishes, he’s strolling through the restaurant and introducing some of his favorite creations to guests, anxiously gathering their feedback.
So, the next time you stop by for a bite to eat, ask for Chef Todd – and meet the man behind one of the most flavorful restaurants on South Beach.
Recipes To Try This Holiday
If you’re still looking for the perfect desert to serve this Thanksgiving, look no further than this delicious recipe from Chef Todd and Front Porch Café’s pastry chef, Stuart Whalen.
On behalf of the entire Z Ocean Hotel staff, we wish our guests a Happy Thanksgiving!
Spiced Chocolate Pecan Pie
What You’ll Need:
- Unbaked pie crust for a 9-inch pie
- 3 eggs
- 1 cup dark corn syrup
- 1 cup sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 1 1/4 cups pecan pieces or halves
- 1/4 teaspoon allspice
- 1/3 cup semi-sweet chocolate chips
- Heat your oven to 350 degrees. Place pie crust in a 9-inch pie pan and crimp the edge.
- In a bowl, whisk eggs until smooth and evenly colored. Add corn syrup, sugar, butter and vanilla. Stir in pecans and allspice.
- Sprinkle chocolate pieces over the bottom of the pie crust. Add corn syrup mixture.
- Bake about 45 minutes, until a knife inserted near the center comes out clean. If crimped crust begins to brown too much, shield it with aluminum foil. Makes 8 to 10 servings.
(see more tasty dishes in the Herald article)