Rowan’s Plate

08/27/2024

I’ve been doing sushi for about 18 years at this point and tuna tataki is sort of a staple for most sushi places… around here though, no one does it right. Some places don’t use a pepper blend, some cook it on a flat grill, some top it with a “ponzu” that isn’t actually a ponzu.

I don’t play when it comes to fish though, and I really don’t joke around when I say, I bring the best sushi around right to your kitchen.

Ichimi Togarashi with yuzu zest, a hint of black garlic, and rainbow peppercorns are a must for my tataki and you’ll understand why when you see how perfect the crust and flavor are. Finish it with either a smoked red pepper aioli or a real ponzu with my special vinegar and first press yuzu… or both.

08/23/2024

Potato crusted over field gourds and fresh pasta in a lemon cream sauce and peanut butter chocolate mousse, strawberry compote, and Scottish shortbread cookies.

This was a great evening for an amazing couple. Just before we started my client proposed to his girlfriend and she said, “yes”! I’m so happy I got to be a part of this evening and they both agreed the food was the highlight of the evening!

08/03/2024

Rowan’s First job as a sous chef

What you think about Steaks cooked in duck fat and scallops with beef tallow?

07/15/2024

I’m still out here getting work done. I’ve got a few spots open for August, and September is filling up fast.

No restaurant around, and no other chef delivers the quality of sushi that I bring straight to your home or vacation rental.

On top of sushi I offer coursed meals that are unparalleled and laid back family style dinning.

Book now!

www.rowansplate.com

06/25/2024

What do you guys think of the new dinner series. Each entree comes custom paired with 2 appetizer courses as well as a dessert each perfectly complimenting the other…

*The Sundance, yellow edge with homemade truffle caper red sauce, fresh pasta, and spinach in a garlic white wine broth

Or

*East to West, Faroe Island salmon, wild rice medley, charred sweet peppers, with a lemon dill cream sauce, and topped with crispy fried shallot.

05/20/2024

Golden tilefish is one of the most sustainably caught fish that are used in sushi. There are strict fishing limits on these guys and they make for some amazing sashimi.

04/21/2024

Yesterday was all about the sushi. You want the best sushi from PC to Destin (and beyond) just give me a shout! The tuna tataki and golden tile crudo, with orange supreme, marcona almonds, and flake salt never disappoint!

04/06/2024

Salmon nigiri with fried garlic, shaved lemongrass, fresh chive, and just a kiss of wasabi. This is one I struggle to not steal a bite of (with the guest permission I do 😉)

03/19/2024

Just as a reminder… you guys know I make the best sushi around and do it all in your kitchen right?

03/14/2024

Today ended up being an order and restock day, but can we talk about the, “O’Captain”? Potato crusted grouper, with a coconut lemongrass rice pilaf. The flakey tender grouper and crispy crunch from the potatoes are an amazing combo with the light sweetness of the tarragon cream sauce.

03/12/2024

Let me tell you about the Sundance, it’s one of this seasons new items on my menu and it’s quickly becoming a favorite of my clients, and me! We start off with a homemade caper and truffle red sauce on a bed of fresh linguine. Then we add a pan fried yellow edge grouper filet and spinach in a garlic white wine broth. The reason it’s called the Sundance is because of how bright and fresh all these flavors are and they work together to make a truly amazing dish. If food is a love language, it’s one I’m fluent in.

02/21/2024

Starting to book up for March and April with some even out in July. Take a few minutes to check out my new menu at www.rowansplate.com and fill up my calendar!

Private Chef Specializing In Sushi Serving Meals In Your Home Or Rental For All Of Panama City, 30a, Inlet Beach, Santa Rosa Beach, And Panama City Beach

02/06/2024

I remember being young and broke and one of my go to meals was spaghetti with red sauce. I could eat it 3 times a week and be happy, and if I had extra cash I’d toss some meat in the pan before heating up the sauce. One thing I realized was the jars of sauce just don’t cut it really. So here’s an easy recipe for your own red sauce that beats the heck out of anything premade in a jar

1lb semi fatty meat (today I’m using 85% lean ground beef)
1 head of garlic
1 white or sweet onion
1 bunch of basil
1 cup semi dry red wine
4tbsp virgin olive oil
2 large bay leafs
1 medium carrot -skinned-
28oz can of whole tomatoes (I use cento in the yellow can)
10oz tomato paste (cento again in the tube!)

Mince your garlic and chop the onion while you brown your meat in a large pot over medium high heat. Once your meat is browned pull it and set it to the side. If you’re doing meat free then just use a hefty pour of olive oil in a hot pan and toss your onion in first. Once it’s aromatic add in 1/3 of your garlic and stir. As the garlic turns golden add another 1/3 and start shredding your basil into the pan. Once the basil is crispy and the garlic is brown toss in your last 1/3 of garlic. Once it starts to turn color deglaze your pan with the red wine and add your tomato paste(it’ll help add that simmered all day flavor). While the wine cooks down don’t touch your pan because you want the tomato paste to start to caramelize. Just before the wine is totally adored give your pan a scrape with a wooden spoon and pull up all the stuck on bits. Then add your whole tomatoes to the pan along with your carrot, salt, pepper, and bay leaves. Set a timer for 30 min and reduce your heat so that the pan is on a low simmer and cover it. Once it’s done simmering you have a few options after you remove your bay leaf you can use a potato masher to break up your sauce or use an immersion blender for a smoother sauce (removing the carrot is recommended but I leave it in cause having a little one who can be picky… well she needs the veggies!). After you’ve got your sauce as smooth or chunky as you like it, add your meat back in and let it simmer a few more minutes and call it a day!

There’s plenty you can do with this basic sauce recipe like adding spinach, tofu crumbles, or some other veggies. I like to add red pepper flakes before I deglaze my pan. Either way if you’re just use to store bought sauce out of a jar, this is a game changer and it’s something super simple that just about anyone can do.

01/27/2024

I could tell you all day, every day why you should hire me, I can tell you I make the best sushi in the area, or that I’ve got a totally amazing and unique menu, but I’m the owner and that’s just part of advertising and I mean we all know how advertising can be… so let my clients tell you why you should hire me to be your chef.

01/08/2024

Want the best sushi you ever had, I can do that for you. Want to make it even better by having it prepared right in your kitchen, that’s exactly what I do! I’m committed to quality, no pre-sliced fish, nothing gets soaked in spicy mayo, and each and every plate is unique no spicy tuna rolls with different toppings pretending to be something “new”, and none of that frozen pink tuna!

12/28/2023

So you’ve got a large group and you want the quality of a coursed meal but with the serve yourself as you please layout. No problem

Let’s start with some lamb meatballs and crab stuffed mushrooms, while your family and friends nibble on that and play charades I’ll be in the kitchen setting up your meal. We’ll start with a mixed green salad with heirloom tomatoes, orange supreme, and an avocado champagne vinaigrette. For your main course we have hand trimmed grass fed filet mignon seared with a wild mushroom crust wild mushroom crust and a rosemary demi-glaze, to go with garlic herb roast new potatoes and lemon zest caper asparagus.

12/27/2023

What’s the perfect ending to any meal? Easy cheesecake with my Prosecco strawberry sauce. Book your next meal with me and give it a try.

www.rowansplate.com

12/25/2023

It’s not Christmas without a Charcuterie!

(Not pictured)
Wasabi crusted prime rib
Lemongemrass rice pilaf
Baby broccoli
Garlic thyme Demi glacé
Home style mashed potatoes

Contact me to book your next holiday spread!

12/01/2023

Hey guys! I’ve put together a list detailing why you should hire a private chef for your next trip to the gulf coast. Though even if you’re a local still some pretty solid reasons! Also don’t forget that I’ve launched my holiday menu, so check out the blog and while you’re there check out thr menu!

Some simple reasons you will love your experience if you hire a private chef.

11/19/2023

You want to impress your guest at a dinner party but you just need apps handled? I got you, call it a char-sushi board.

11/18/2023

It’s a BEAUTIFUL DAY IN PCB! We have a limited supply of 14 day dry aged Prime Tomahawks! You asked and we delivered.
Come by the shop from 12-2 for our wine tasting and sample some of our charcuterie.
We have veal tomahawks in as well! We have been busy prepping the shop for Thanksgiving ask about our fresh turkeys, side dishes and pies.

See you at the shop!

11/16/2023

Just dropped a new blog post. This time it was on a few of the places I regularly pick up ingredients from that anyone can shop at, but might not always think to.

Here’s just a few local businesses that I love to shop at, for my own personal cooking as well as for my business. From 30a to Panama City these are some of the best around.

11/13/2023

Run don’t walk!

11/11/2023

‼️‼️A new menu just dropped on my web page! You should check it out and be sure to tell your friends‼️‼️

The chef’s menu is still available and as always if you want the best sushi around just shoot me a message!

Winter is here, so let’s eat!The seasons are changing and so is our menu. Let our Private Chef make you a meal that you are sure to remember and remind you of all of the flavors of home. Because no matter if you’re staying on scenic 30a or enjoying the views of Panama City Beach everyone wants t...

11/10/2023

I’d be hard pressed to decide on the “best part” of my job… I get to work with food, I get to bring the best sushi in the area straight to your home, I can schedule around Rowan’s schedule, or maybe the best part is all of the above and I get to work in some amazing homes!

Not sure which is better, my Tomato Caper Grouper or this house some clients were recently staying in!

11/09/2023

Hey guys, just wanted to let everyone know that I’ll be dropping my winter menu next week, you can check out a preview of it on my page at epicurate.vip though. In the mean time I got a new blog post out on some do’s and dont’s when you’re out for sushi. You should check it out and remember if you want the best sushi around I’m always happy to offer my services!

Some simple things to watch out for when you want a quality sushi experience.

11/02/2023

I’ve gotten a lot of inquiries for thanksgiving and Christmas Day meals. My answer is, and always will be, “I’m booked” because my daughter has a standing reservation for those holidays. You can still get an incredible meal from the best restaurant anywhere on PCB or 30a though!

We are pleased to offer you a full holiday dinner with all the trimmings. Please call 850-708-1147 option #3 to place your orders. You may also stop by the shop Monday-Saturday 10-6 to place your orders in person. All orders must be received by 11/14 at noon.
As always we appreciate the opportunity to serve you and your families.

10/27/2023

It’s spooky season guys! Halloween is just a few days away and right after that I’m sure we’re all gonna start getting ready for the last stretch of the holiday season. So with that in mind, go check out my latest blog post on some of my favorite meals for the cold weather and holiday season.

Also I want to say thank you to Dennis Charles Layden. He and his, and his wife have been a huge help. From giving advice on how to get traffic to my site, and to supplying the picture that I used in my about me section on there.

https://www.rowansplate.com/rowansplateblog/blog-post-title-three-ah5wy

10/23/2023

Why should you hire me for your next sushi night? It’s pretty simple, Because I get the best product and I know how to use it. I don’t hide by covering everything in eel sauce or spicy mayo, I mean why bother when a slice of yellowtail is so much better with a little yuzu kosho, or how sea grapes add a nice texture and enhance the flavor of fresh salmon. I mean really do you need to do much to make really fresh tuna better than it is? You can with a little golden sriracha if that’s what you’re into though 😉. So next time you’re craving sushi give me a shout, locals still get a discount, invite your friends and let’s make it a party, or let me help you out with a reception or family get together!

Also don’t get me wrong, Rowan and I are regulars up at Fins, and I always get a spicy tuna roll even after eating em on the regular for forever!

10/20/2023

Hey guys! So I’ve added on a blog to my website. I’ll be trying to post something there at least once or twice a week. I’ll be putting up recipes, dinner ideas, some of my own favorite restaurants in the area, along with details from my jobs or just day to day stuff. If there’s anyrhing you’d like to see or have me go over in the blog please shoot me a message or drop a comment. The first post on the blog are my top 5 favorite restaurants in, or around, Rosemary Beach! I‘d really appreciate it if you guys would take a second to check it out!

Just Here For the Good Times!Welcome to the blog. Here I’ll detail stories from jobs and clients I’ve worked with, recipes, recommendations, commonly asked questions, and more! If there’s anything you’d like to see or get me to weigh in on, please feel free to contact me. 5 Best Place to Eat...