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CHEF T’s GARDEN GRILL Four Stars Worth of Fresh!
By MARIALICE QUINN
Homegrown herbs and daily shopping for fresh ingredients are just two of the reasons Chef T’s Garden Grill offers some of the finest dining you will find in Polk County. Exquisite continental and American cuisine are another two. Intimate dining in beautifully appointed private rooms or casual dining in a tropical outdoor garden patio are yet two more good reasons to visit Chef T’s Garden Grill. But by far the best reason is the quality food you will enjoy. “At the beginning of my career as a chef I dreamed of cooking nightly at a small signature place that defines myself – changing the menu based on what was fresh, in season and at the market that day; with my hands on every plate that left the kitchen,” said owner and Executive Chef Terry Doner. One visit to Chef T’s will prove Chef Terry has not lost sight of that goal. A perfectly steaming and cheesy onion soup leads you happily into a salad of fresh herbs and vegetables drizzled with homemade balsamic reduction or tossed with Caesar dressing, and sprinkled with croutons and parmesan or gorgonzola cheese. Maryland-style crab cakes are falling-apart good without heavy fillers to hold them together or to mask the delicious taste of crab. A must-try for escargot connoisseurs is Chef Terry’s version with finely chopped prosciutto ham, wild mushrooms and parmesan cheese. Entrees are all taken to the extreme of gourmet preparation with Chef Terry’s signature recipes. Chicken or veal are sautéed with three types of fresh, wild mushrooms, minced garlic, Marsala wine, fresh sage and a veal reduction. House specialties include duck and filet mignon, both done to Chef Terry’s high standard of perfection. A Maple Leaf Farms duck breast is pan seared crispy, then roasted medium and served with an orange sesame glaze. Certified Angus filet mignon is perfectly seasoned, cast iron skilled seared and served with a brandy, wild mushroom demi sauce or crumbled gorgonzola cheese. Lobster ravioli is stuffed with lobster, crabmeat and ricotta cheese in a light brandy cream sauce with sun dried tomatoes and shallots and topped with cold water lobster meat. To complement your meal, an extensive wine list is available. Chef Terry grew up learning to cook in his grandmother’s kitchen and has never lost his passion for cooking. He received his formal training at Peter Kump’s Cooking School (now The Institute of Culinary Education) in New York City, and was executive chef for several respected restaurants before buying and renovating the historic Chiles home. Chef Terry did most of the renovations himself creating an elegant atmosphere with candle-lit tables, period furnishings and intimate dining rooms. Chef T’s Garden Grill opened in February of 2008. Diners are often greeted by Chef Terry, as they arrive or while they are enjoying their meal. “I try to get to know my customers,” said Chef Terry. “I enjoy cooking for them as if they had come to my home for dinner. And if they want something that’s not on the menu, they know they can ask. As long as I have the fresh ingredients, I’m up for the challenge.” Trent Rowe, The Ledger’s food critic, gave Chef T’s four stars in May of 2008 saying, “This is a restaurant where even a casual dinner is special enough to feel like a memorable birthday or anniversary.” Chef T’s Garden Grill is located at 1525 East Gary Road in Lakeland. Dinner is served Tuesday through Saturday from 5:30 to 9 p.m., and reservations are recommended.
Chef T’s Jumbo Lump Crab Cakes 3 egg Directions
Tangy Remoulade Sauce 1/4 cup lemon juice |
