Executive Chef Tim Lipman from Coolinary and The Parched Pig, Demonstration Dinner 03/27/2023

Photography and Blog by Jill Brammer

The weather was balmy and breezy as diners arrived with bottles of wine in hand and anticipation for a culinary feast with Executive Chef Tim Lipman, eager to learn something new during his demonstration dinner.  

Having grown up in Central Florida, Chef Tim’s influence of cooking came at an early age from his grandmother. Discovering his talent and love for cooking in a country club, he decided to attend The Florida Culinary Institute. 

Fast forward to today, Lipman and his wife and GM Jenny opened the doors to Coolinary Café in 2012 and The Parched Pig in 2017.
As of 2021, they are both operating under one roof, changing both names to just Coolinary. 

Tim focuses on the use of seasonal fruits and vegetables along with responsible, local farming which clearly came through his demonstration to the crowd. He explained about being practical and buying the right ingredients while saving money on key ingredients without cutting corners.  

The Menu 
Kai-Kai Farm Garden Salad
Cut lettuces, pickled was beans, tomato, radish, sesame seed with a tahini ranch. 
Braised Beef Short Rib
Butternut squash and ginger congee, pickled kale topped with chili crunch 
Bourbon Spiced Poached Pear
Topped with cherry chutney, coconut whip and citrus. 

A harmonious flow of flavors produced in a proper amount of time without being intimidating was all part of Chef Tim’s inspiration for the evening’s dish. He and wife Jenny make the short ribs for his 2-year-old son often!