In light of global trends, the Chiles Group is going through a metamorphosis. These trends span continents, where we have decided to take charge and march on global sustainability. The Chiles Group is on the right track for responsibly serving guests with a commitment to sustainability. The good news is that most of the sustainability efforts are focused here at home.

The local fishing industry, largely fueled by mullet, is being turned on its head. Bottarga is starting to be produced here instead of being sent overseas for processing then sold at 10 times the price. This means a potential economic boon for local fishermen.

What about agriculture? Can we get produce from local farmers? How about dairy? It turns out, the answer is yes on almost all fronts. As more of these products are produced locally, it will give local restaurants an opportunity to support their community.

The metamorphosis is exciting. Things are crazy – remodels and menu changes, international interns and baking programs. The Chiles Group is morphing into an organization that brings innovation to beach dining. We want to go further and bring down-home cooking to the beach; food indigenous to the area, made from scratch at the restaurants. We are expanding our bakery program, making our own table bread and buns. Our cornbread and bacon jam is worth the trip on its own. Our fish dip, gumbo and hush puppies are all proudly made at each restaurant.

There's still a long road ahead. We have come far in eliminating fish that don't belong on any menu in Florida. We've advanced at integrating our farm into our restaurants. From the sourcing of fish, to our ABT chicken, to our Angus beef, we strive to find the most responsible ingredients.

Menu development is challenging as we look to please the largest group of consumers. Our cooks are excited about new menu items, constantly showing a recipe they've created to the culinary team, looking for a coveted spot on the menu.

Ultimately, we have to ask ourselves, "What do people want?" followed by "What can we responsibly serve them?" For fish, we look to the Monterey Bay Aquarium's Seafood Watch Program, which rates seafood by its impact on sustainability. In light of a recent article in the Tampa Bay Times, restaurants have to be careful about how they source their food.

So what do people want? I think they want a fun, relaxing atmosphere with food that tastes good and makes them think of Florida, whether they are on vacation or are residents. At the Chiles Group, we are tasked with creating local Florida favorites tropically influenced by Old Florida.

We have new menu items on the horizon. Things like creamed corn and creamed spinach using coconut milk, salt-crusted fish and parchment wrapped fish, braised onions and oven dried tomatoes, Seminole pumpkins and blossoms, pickled peaches and blueberry compotes. My favorite dish idea is country inspired bouillabaisse – fish fumet, pipérade (a melted vegetable medley, originating in Spain), grilled cornbread and a mountain of fresh seafood.

Pipérade

Ingredients:

• 3 Spanish onions

• 3 fennel bulbs

• 3 red bell peppers

• 3 oven/sun dried tomatoes

• 1 bay leaf

• Salt and pepper to taste

Directions:

Julienne the onions, fennel, red pepper and tomatoes. The tomatoes can be made at home by coring, halving and tossing with garlic, shallots and olive oil and drying them in the oven at 200º for four hours or so. Sweat the onions and fennel with the bay leaf for five minutes. Add the red peppers, salt and pepper and cook until tender, but do not get any color on the vegetables. This sauce is excellent on fish and chicken and can be used as a sort-of relish on most anything else.