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Chefs Spice Up Culinary Expo In SCC

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By LAURA CONE The Sun

Published: October 22, 2008

Known as "Chef Shari," Shari Mereness of Riverview will demonstrate how to make a chunky tomato herb Gazpacho soup as well as rosemary lavender chicken kabobs using rosemary branches as skewers during a culinary expo in Sun City Center.

Mereness and personal chef Blake Ellis, the owner of Eloquent Entrees in Sarasota, will inspire people to cook and bake with herbs during the "Herb Gardening and Culinary Expo" Oct. 24 from 2 to 5 p.m.

Members of the Elegant Gardeners Club of Sun City Center will host the expo, which includes a morning gardening session from 9 a.m. to noon in the Atrium's Florida Room, 941 North Course Drive.

"I'm real excited about the event," said Mereness, who grows rosemary, parsley, fennel, mint and oregano in her garden. "I love to cook. I grow all my fresh herbs."

She plants marigold flowers as a natural way to keep undesirable insects away from her herbs. She said beneficial insects such as butterflies love her herbs.

Mereness said she likes to show people how cooking with fresh herbs is preferable to using dry herbs.

"A lot of people aren't comfortable cooking with fresh herbs," she said. "A lot of people go to the grocery store and buy the dried herbs just because they are more comfortable with it and it's easier to store. Fresh herbs give a much fresher flavor and the smell alone when you start cooking with them is just overwhelming."

She pointed out growing herbs is more economical.

"It's much cheaper," Mereness said. "If I go out and buy a little pot of herbs for $2 and care for it, it will save me a bundle."

Penny Quinn of Kings Point, the program chairwoman for Elegant Gardeners Club of Sun City Center, said the event includes a morning informational session and an afternoon food and wine tasting.

"The expo is a first for the garden club," Quinn said. "It's fundraiser sends children to environmental camps."

Quinn said she is personally interested in learning more about growing herbs in container pots during the morning session from 9 a.m. to noon.

"Herbs can fit in to any garden style or landscape," Quinn said.

She said some of the experts who will speak include Kathy Oliver of My Mother's Garden Container, who will talk about gardening for herbs, and Willow LaMonte of Willow Herbal Delights, who will give tips for growing and cooking with organic herbs for health.

During the afternoon session from 2 to 5 p.m., Mereness' cold herb soup, the appetizer, will be paired with a sauvignon blanc. Her soup will be followed by a field greens salad tossed with a champagne and tarragon vinaigrette dressing. A pinot noir or chardonnay will be paired with the grilled chicken kebobs entree. Finally, they will serve a rosemary yellow cake with tea infused icing for dessert.

Chefs Blake and Shari appear frequently as guest chefs at the Rolling Pin in Brandon, according to Quinn.

Tickets are available at the Atrium kiosk for $20 and reserved seating tickets for $25 or by contacting jmanson3@tampabay.rr.com or online at sscegc.org. Proceeds for the event will benefit two environmental scholarship programs.

For more information, call Penny Quinn at (813) 634-8067 or e-mail her at Kquinn8750@aol.com.

Editor Laura Cone may be reached at (813) 865-1552 or lcone@mediageneral.com.

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