I have enjoyed cooking for as long as I can remember. My mother, Florence Barbetta, was a fabulous cook who had a knack for turning everyday ingredients into creative, bountiful and much anticipated meals.

For instance, the aroma of her famous clam cakes would reach throughout the neighborhood. My friends and I, and later my own children, would line up on the stoop and stairwells waiting for our own individual brown paper bag of freshly fried clam cakes. Spots of oil peeking through let us know that the clams harvested early that morning on the shores of New England had been transformed into something truly special.

The joy I received from helping my mom in the kitchen throughout my life has forayed into a very rewarding and gratifying career as an owner and chef. I love feeding people and feeling the pride of satisfying a very basic part of life. This simple pleasure of food can become as complex and creative as one chooses, but somehow still never gets too far from the basics. Good ingredients that give honor to their simple beginnings and a cooking method that awakens, but never steals the show, are a few requisites. Conversation and connection make any meal complete and give true sustenance to a necessary ritual of life.

Whether it is friends, family or new diners just coming to Paradise Café for the first time, it is always a joy to provide a meal and share in the day. I hope to see you soon at the upcoming fifthth annual Food and Wine on Pine, where you may sample my recipes and the wonderful flavors of many of our local restaurants. It is sure to be a day to stroll, dine and enjoy all the splendor Anna Maria Island has to offer.

Jackie’s Paradise Café & Catering Bruschetta Trio

By JACKIE ESTES

Each recipe is made with a fresh French baguette or you may use Cuban bread for a heartier portion. Pictured here is the Cuban Bread. For each recipe, Cut 1 inch slices cross-wise on a diagonal. Lightly toast all bread.
These appetizers are perfect for a summer cocktail or dinner party. They represent an easy and elegant Mediterranean array of flavors. Enjoy!

Prime Rib Au Jus with Blue Cheese

Rub each slice with a garlic clove that has been cut in half. Spread a thin layer of softened Maytag blue cheese. Meanwhile, heat au jus and dip thinly sliced rare prime rib into juice. Dip just enough to warm. You can substitute with rare roast beef. Layer meat on top of bread. Garnish with mint leaves or cilantro.

Greek Isles

After slicing and lightly toasting bread, sprinkle an even and light amount of minced garlic (can be jarred) on the toasted bread. Add a ¼ inch slice of ripe fresh garden tomato. I like the heirlooms – don’t skip here on quality. Chunk feta on top – use a block feta and crumble yourself. Cover most of tomato, leaving just some red showing through. Chiffonade fresh basil on top as garnish. Lightly drizzle top with Greek olive oil dressing.

Lomilomi Bruschetta

Finely chop the following: Firm red tomato, red onion, and nova lox. Combine quantities to your preference. Then add whole capers to taste. Squeeze fresh lemon juice and add extra virgin olive oil to combine. Refrigerate for 30 plus minutes. Spoon on top of toasted bread. Note – a very thin layer of cream cheese can be optional as a base. Finally, garnish with fresh chive tips.