Tag Archives: chocolate cake

Patty’s Cakes of Vero Beach – Business Review

by Thomas Miller – Food Blogger / Restaurant Critic for Vero Vine and Vero Beach Foodie

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I first discovered Patty’s Cakes when I came across one of her creations on Facebook and I felt compelled to reach out to her for more information about the amazing cakes I saw on her page.  We scheduled a time to get together for a tasting and the cakes below are what she made for us to try.  When we arrived at her home, she had a simple, yet elegant setting waiting for us at her dining room table along with champagne for the tasting.  Everything looked wonderful so I could not wait to dive right in and see what flavors she made for us to try.

From the age of 10 years old, Patty started baking in the kitchen with her mother and it quickly became a passion.  One of her favorite things to make were cream puffs.  She got so good at making them her neighbors started to request orders for them and she was happy to oblige.  Her mother started to notice how many ingredients came up missing from her panty and how messy the kitchen became, so she decided that Patty could start purchasing her own ingredients and cleaning the kitchen too.  While the professional training that Patty has had over the years has given her knowledge, her mother has been her greatest influence, providing both experience and the support needed to start her own business, which she also helped give a name to, and Patty’s Cakes was born.

In Conclusion:

Cakes have become so much more than just a simple sweet treat for parties and celebrations.  They have become a representation of what is important to us in our lives, and Patty does a wonderful job of creating that for your special occasion.  We were provided with five amazing cakes to try for the tasting and we loved each one of them.  They were all very moist and were quite delicious with tons of flavor.  With all of her cakes being made from scratch, you have many options to choose from when you sit down with her to create your perfect cake.  If you are looking for that one of a kind cake for your special occasion, then I suggest you give her a call, I know you won’t be disappointed!

Patty’s Cakes of Vero Beach Website  |  Facebook Page

Give her a call to set up an appointment:  (772) 643-7061

The Green Marlin – Restaurant Review

by Thomas Miller – Food Blogger / Restaurant Critic for Vero Vine and Vero Beach Foodie

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My next Tasting Experience review takes me to The Green Marlin!  One of the most highly anticipated restaurant openings in 2017, at least for me, was The Green Marlin.  Owner, Louis Kolbauer also owns Chive, whose slogan is “Quick Creative Cuisine”, so I could not wait to see what he has in store for an actual sit-down restaurant. 

Located in the old Outback Steakhouse building just off US Hwy 1, only the outside seems to be reminiscent of the old restaurant with the white siding and the trademark green roof.  While I never visited the old Outback, the inside seems to have undergone a transformation to make it a totally new space.  The large bar is a beautiful centerpiece upon entry with green accent lighting. The bar itself offers plenty of seating along with several high top tables.  The dining room is composed of lightly stained wood booths and tables that are comfortable and spacious. The abundance of fish décor throughout the restaurant lets you know the direction he is going with the menu.  While the parking lot seems quite small, their location at the front of the shopping mall does allow for ample overflow. 

So, does this new restaurant live up to the hype? 

Let’s jump right in and see what I had to eat and find out!

Ahi Tuna Bomb – ($8.95) – This appetizer was suggested to us since its one of their best sellers.  The Ahi Tuna is marinated in soy sauce and tahini, then wrapped with basil, then rolled in an egg roll wrapper and deep fried.  It’s garnished with a Sriracha & Wasabi Aioli and topped with sesame seeds.  The tuna was served rare in the middle which helps keep it moist and tender.  The egg roll wrapper had a nice crunch to it which added a nice texture.  The two sauces were a nice touch, adding additional flavor without bringing much heat to the dish. 

Raw Oysters Sampler Platter – ($21.95) –  If you know me personally, then you know that I’m not a fan of raw oysters.  In the interest of the article, and since they are known for many raw items on the menu, I decided to give them a try.  Our sampler platter had four varieties on it.  They were Dirty, Sushi Style, Ceviche, and Asian.  The oysters were very fresh and the toppings added bold flavors and different textures, making them palatable for someone like me that is normally not a fan.  If you are a fan, then I think you would be impressed with their selections.

Guinness Beef Tenderloin Stew – ($14.95) – With all of the cooler weather we have had lately, this sounded like a good option to try and it definitely hit the spot.  Grass-fed beef tenderloin is slow cooked with carrots, celery, and Guinness stout.  A generous dollop of mashed potatoes was served on top.  First of all, the bowl it’s served in is huge!  I think a basketball would fit comfortably in it.  The stew was thick, rich and beefy.  If you’re not a fan of beer, don’t worry, the flavor is subtle enough you can’t really taste it, but it does add a certain richness to the broth.  The potatoes had a few lumps in them so you know they were real.

Chicago Burger – ($10.95) – Now that’s one colorful burger!  An 8 oz. patty of fresh never frozen steak burger is accentuated with banana peppers, diced red peppers, sliced tomatoes, red onions, and leaf lettuce on a grilled bun.  The burger patty was cooked to a perfect medium and was very juicy.  I like the addition of the banana peppers, it gave it some crunch and a pop of flavor.  It was delicious!

Mahi & Scallop Cake Dinner – ($18.95) – Two of my favorite kinds of seafood in one dish, YES, please!  Butter poached Mahi and Scallops are combined with light panko, bell peppers, scallions, and onions, then pan fried until golden brown.  Each cake was about 4 inches in diameter and had the texture of what you would expect from a crab cake.  The outside had a slight crunch and the inside was soft and tender.   Rice and beans were served alongside.

Chocolate Cake – I was a little disappointed to find out they were out of their Grapefruit Pie, which is very much just like a key lime pie, only they use grapefruit juice instead of key lime.  We decided to go for the chocolate cake to finish out our meal and it was an excellent choice.  It was light, fluffy, and not too rich, a wonderful way to round out the evening. 

In Conclusion:

So, did The Green Marlin live up to the hype?  It absolutely did!  There is something here to please just about any palate.  Unique and creative dishes that I’ve not seen on other menus will keep diners coming back.  It’s also nice to see another place with a salad bar too.  I can’t wait to head back with my family and have another meal, so I recommend you check them out, I know you won’t be disappointed!

Have you tried The Green Marlin?  What has your experience been with them?  Sound off in the comments below and let me know your thoughts, or feel free to email me at thefoodguy@verovine.com with your questions or comments.

Curious as to what it takes to bring you one of my reviews?  Check out the video below of a time-lapse video I took while doing this review!  2 hours compressed down to just under 3 minutes!  Enjoy!

The Green Marlin  |  Website  |  Menu  |  Facebook

Address1475 US Hwy 1, Vero Beach, FL 32960

Phone(772) 999-5248

 

Cobalt – Restaurant Review 2017

by Thomas Miller – Food Blogger / Restaurant Critic for Vero Vine

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If you are a regular reader of my restaurant reviews, you may recall my review of Cobalt from last year.  I was invited back to check out their brand-new summer menu for 2017.  As one of my favorite restaurants on the island, I was definitely looking forward to dining with them again.  Executive Chef Danial Traimas has been with the restaurant now for close to a year and a half and I always look forward to seeing what innovative dishes he and his team come up with.

2016 Review of Cobalt

Parking is limited due to its location right at the ocean, but they do offer free valet parking, or you can park on the street with only a short walk to the hotel and restaurant.  The outside of the hotel is still nicely maintained and always beautifully landscaped.  There is a separate entrance to the restaurant and upon entry, you’ll find both an elevator and a winding staircase that will take you up to the second level where the restaurant is located.

As you enter the restaurant, the large wall of windows at the back of the dining room immediately grabs your attention, as does the ocean view.  The dining room has a comfortable elegance to it with dark stained wood paneled walls, beautiful lighting fixtures, and very comfortable table and booth combinations with lots of pillows.  There is also outdoor seating for those of you that want that direct ocean view.

We arrived around 5:30 pm on a Tuesday evening for an early dinner.  We were greeted shortly after taking our seat by Sous Chef Ryan Krull.  Chef Daniel had the night off, so he left us in Chef Ryan’s capable hands.

Now without further ado, on to the food!  Let’s jump right in and see what I had to eat!

Poke Salad –  Our first of six courses was this wonderful salad.  It’s made with fresh yellowfin tuna, marinated seaweed, mixed greens, cucumbers, carrots, toasted sesame seeds, and a soy reduction.  Its dressed with a carrot-ginger dressing and topped with tobiko roe.  Everything was extremely fresh, the tuna was seasoned very well, and the lettuce was crisp.  The flavor of the dressing was reminiscent of the salad dressing you get at a hibachi grill, but so much fresher and more flavorful.

Cobia Crudo – As many different things that I’ve eaten and have experience with, a Crudo is somewhat new to me, so I Googled it and this is what I found out “a dish of raw fish or seafood, typically dressed with oil, citrus juice, and seasonings”.  This one is made with raw Cobia sliced very thin and layered on the bottom.  Its garnished with watermelon radish, serrano peppers, kaffir lime leaf, toasted coconut, and is dressed with a coconut-lime vinaigrette.  The Cobia was very fresh, the peppers and watermelon radish added a crunchy texture, and the coconut-lime dressing gave it a brightness.  It was a light and flavorful dish.

Steamed Clams – This is not a dish that I would normally order on my own, so I was happy to see it on the menu for the tasting.  It’s not that I don’t like clams, I just don’t think something like this would normally fill me up till I’m satisfied.  It’s made with little neck clams that have been steamed, diced chorizo sausage,  and fire roasted tomatoes in a Yuengling broth.  Crostini were served alongside.  The clams were fresh and cooked to perfection.  The broth was interesting.  A flavor combination that does not seem like it would work, but yet it did.  It was seasoned well, creamy, and had a touch of heat and smoke flavor from the sausage.

Scallops – This dish was a team effort on the part of Chef Daniel and Chef Ryan and was absolutely stunning!  I’ve tasted other scallop dishes that Chef Daniel has made and he definitely seems to have a flair for creating some fantastic seafood dishes.  First on the plate is a charred corn succotash, topped with the scallops, garnished with micro greens and corn tweels, and finished with a sweet corn beurre blanc sauce.  The corn succotash was crunchy, sweet and spicy, and slightly smoky from the diced chorizo sausage.  The scallops were seared perfectly and had that rich velvety texture I’ve come to expect from a great quality scallop.

Aussie Lamb Chops – Most people have a love-hate relationship with lamp chops, but in my case, I love them so I was happy to see them when brought to the table.  The chops are served over sautéed wild mushrooms in an umami butter sauce and garnished with goat cheese mousse and micro greens.  The seasoning on the chops was kept simple with garlic, salt, and pepper and was grilled mid-rare to medium internal temperature.  The mushrooms were lightly sautéed and served with the savory umami butter sauce which was rich and flavorful.  The goat cheese mousse was light and tangy.

My Favorite Chocolate Cake – Our sixth and final course of the evening was dessert and it was a welcome sight!  It’s a dark chocolate 3-layer cake served with a vanilla Anglaise, Raspberry coulis, honey macerated orange segments, and garnished with whipped cream.  The cake was made with dark chocolate and was very light in texture and had a more subtle chocolate flavor than I expected.  This is not a bad thing because most cakes can be too rich, but this one was just right.  It did not leave you feeling like you ate a heavy rich dessert that you soon regret shortly afterward.

In Conclusion:

There is a distinct difference between eating and dining, and I believe that Cobalt excels at providing a superior dining experience.  From the wonderful food, the restaurant’s elegant dining room, and the ocean views, this place has the total package that exemplifies what fine dining should be.  The food here continues to impress me and Executive Chef Daniel and his team’s ability to take simple ingredients and elevate them is something that they do very well.  If you have only “eaten” lately, then might I suggest next time you chose to go out, that you “dine” with them and experience the difference.

Stay tuned for a special announcement next week.  Vero Vine and Vero Beach Foodie are proud to present our next VIP Foodie Dining Experience coming up at Cobalt!  It’s called “Chef’s Table” and will feature a special menu created by Executive Chef Daniel Traimas just for this event.  Tickets will go on sale shortly so be sure to like us on Facebook for updates!

Have you tried Cobalt?  What has your experience been with them?  Sound off in the comments below and let me know your thoughts, or feel free to email me at thefoodguy@verovine.com with your questions or comments.

Atmosphere – 5 Forks

Service – 5 Forks

Food – 5 Forks

Rating Scale Legend:

1 to 5 Forks – 1 Bad to 5 Excellent

Cobalt Website  |  Cobalt Facebook Page

Address: 3500 Ocean Dr, Vero Beach, FL 32963

Hours:

Wednesday 7AM–11PM
Thursday 7AM–11PM
Friday 7AM–12AM
Saturday 8AM–12AM
Sunday 8AM–11PM
Monday 7AM–11PM
Tuesday 7AM–11PM