Please join us for an evening with Chef Allen Susser as we launch his new cookbook, Green Fig and Lionfish (Books & Books Press, $34.95) complete with delicious sustainable seafood samples and a special live music performance by the South Florida Symphony Orchestra! 

RSVP HERE TO JOIN THE PARTY

A practical guide for cooking seafood: Bringing together the allure of the Caribbean Sea and Caribbean island life, this cookbook offers recipes for cooking with seasonal and unusual ingredients. While most of the recipes call for lionfish, the dishes are simple and flexible so any kind of seafood can easily be swapped in.

Eat fresh, local cuisine: Cooking seasonally and locally takes advantage of the best-tasting ingredients at peak ripeness. Chef Allen Susser, dubbed the “Ponce de León of New Florida Cooking” by the New York Times, expertly and effectively teaches us how to blend the spices of the Caribbean into our cooking while using easy-to-understand techniques.

Enjoy a meal that benefits the environment: The overbearing lionfish population has been threatening the balance of marine life and damaging coral reefs. By incorporating these delicious and nutritious fish into recipes, we can help ease the pressure on surrounding native fish and their fragile ecosystems.

Explore new and exciting recipes in this cookbook full of Caribbean flavor. Discover in Green Fig and Lionfish: Sustainable Caribbean Cooking:

70 environmentally-conscious recipes created by a James Beard Award-winning chef with years of culinary leadership and knowledge to share

A guide to simple and creative eating for those looking for new, healthy recipes

Dishes such as lionfish coconut ceviche, pan roasted lionfish with passionfruit, banana leaf grilled lionfish, and spicy lionfish tacos with mango chow chow

Lionfish recipes created by prominent James Beard Award-winning chefs such as Jose Andres, Eric Ripert, and Andrew Zimmern

If you’ve enjoyed recipes found in cookbooks such as The First Mess Cookbook, Good Fish, and Ziggy Marley and Family Cookbook, then you’ll love the flavorful creations found in Chef Allen Susser’s Green Fig and Lionfish: Sustainable Caribbean Cooking.

ABOUT THE AUTHOR:

Chef Allen Susser is a James Beard Award winning Chef. He has a passionate commitment to local fresh ingredients. The New York Times called Allen the “Ponce De Leon of New Florida cooking”. His landmark restaurant changed the way people ate in Miami forever, and effected how we all eat today. Food & Wine magazine named Chef Allen “One of the Best 10 Chefs in America”. Chef Allen’s Consulting is a boutique sustainable restaurant and hospitality consulting firm – providing strategic initiative, culinary resources, and innovative direction for the industry. One of his current projects is pioneering chocolate in St Lucia, West Indies. His Emerald Estate Vintage Chocolate is a bean to bar authentically hand-crafted Chocolate. Susser is currently a spokesman for the National Mango Board and is a Culinary Ambassador for the Monterey Bay Aquarium for its sustainable seafood watch. He received an honorary Doctor of Culinary Arts from Johnson and Wales University. And received the President’s Award for community service from Florida International University. He is the original author of New World Cuisine and Cookery (Doubleday, 1995), The Great Citrus Book (Ten Speed Press, 1997) and The Great Mango Book, (Ten Speed Press, 2001).

Presented in partnership with: 

SOUTH FLORIDA SYMPHONY ORCHESTRA

Music + Food = Happiness

Fun fact about musicians: Most musicians are foodies! 

Yes, in their spare time, the musicians of the South Florida Symphony often take their creativity from the stage to the kitchen! Appreciation for fine cuisine and culinary artistry is common among artists and the South Florida Symphony musicians are no exception!

Classical music performed by string players of the South Florida Symphony is a perfect course added to the book launch of renowned Chef Allen’s cookbook!