Blood Oranges: My First Introduction at the South Beach Wine and Food Festival! | Wednesday’s In the Know
I remember the first time I tried freshly squeezed blood orange juice. My feet were in the sand, my peers close by and Martha Stewart happened to walk by. Where were we, you may be wondering? The South Beach Food and Wine festival in, you guessed it, South Beach, Florida! It was a hot humid day, as so many are in South Beach, but the ocean breeze was lending a fair hand. We tucked into the VIP tent to see what was cooking, literally, and cool down before we–my boss at the time, celebrity chef Curtis Stone–and I headed on stage. Kitchen Aid, the main sponsor of the VIP tent, was showcasing their new juicer by squeezing fresh juice to order. A few glasses of vibrant freshly squeezed blood orange juice were still foaming on top having just come from the juicer. They barely made it to my lips in time for me to realize Martha Stewart wasn’t the only celebrity mingling around the juice bar in awe. This juice bar sure knew how to get your attention, but between you and I, the blood oranges were stealing the show!
Blood oranges, for those of you that have yet to enjoy the pleasure of not only their flavor profile but beauty in color, are in for a real treat. Whether juiced, used in a vinaigrette, segmented and adorning a salad, shaken in a cocktail, or served as a beurre blanc, their florescent essence is just magical.
Their season is limited, December to March for most varieties, so although I cannot promise Martha Stewart will walk by, I can promise you will look forward to winter for years to come!
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