We’re more than fish and pie: Should Florida be considered a food state?

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You don’t have to tell us that the Sunshine State – and Orlando, for that matter – consists of a flourishing culinary scene, one that’s continuing to reach new heights. But as a recent article in The Wall Street Journal confers (“Is Florida the Next Foodie Hot Spot?”), that’s the question at hand.

To give Florida’s farm-to-table scene a bit of love, the article surrounds locavore-centric cookbook Field to Feast: Recipes Celebrating Florida Farmers, Chefs and Artisans (reviewed here by us in November 2012), which was co-authored by Pam Brandon and Katie Farmand (of Edible Orlando), and Heather McPherson (food editor at the Orlando Sentinel).

The story also mentions Emeril Lagasse’s Cooking Channel show Emeril’s Florida, while making shout-outs to Orlando chefs including James and Julie Petrakis (The Ravenous Pig), Scott Hunnel (Victoria & Albert’s) and Norman Van Aken (Norman’s).

While we’ve been long doting on our local farmers, chefs and restaurants, we’re glad to see the rest of the country is taking note that Florida can handle its own in the culinary arena.

Visit The Wall Street Journal’s Speakeasy blog to read the full article.

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