Zachary Fitts, Banquet Chef for Hideaway Beach Club in Marco Island, Fla., says his roasted Florida wild boar tenderloin relies on a few of his favorite cooking and preserving techniques. Featuring confit root vegetables, smoked buttermilk, and strawberry demi-glace, the dish is the culmination of the skills he’s acquired through the years and continues to use with his team at Hideaway Beach.
Club + Resort Chef (C+RC): Tell us about the inspiration behind this dish.
Zachary Fitts (ZF): This dish represents a side of Florida that is rarely seen. The inspiration came from my experience working for chefs who [focus] on farm-to-table cooking. This began a passion for knowing where my food comes from, which continues to this day.”
C+RC: How would you describe the flavors and the presentation of this dish?
ZF: I believe this dish really walks the line of rustic and contemporary. Marco Pierre White was quoted as saying that “Mother Nature is the true artist, and our job as cooks is to allow her to shine”—something I believe. Techniques should help lift the ingredient, not replace them.
C+RC: Why does this particular dish stand out for you?
ZF: The dish is the culmination of my love of preservation techniques, locally sourcing ingredients, and focusing on highlighting them.
