Leigh Cort Publicity - Effective Public Relations

242 articles in press

Leigh Cort Travel & Food Journalist

King and Prince Media Trip Unleash your Creative Spirit

Eagle Island in new international book PRIVATE ISLANDS FOR RENT

CHARLESTON - meet me on Queen and Meeting Street

Ocean 60 - Cultured Beach Cuisine

Casa Marina Hotel - IT'S ALL ABOUT BRUNCH Ten Years Later


Leigh Cort Publicity 2013

Leigh Cort Joins Atlanta Pres Club

Horse Stamp Inn GOLF PROMOTION 2013

Weddings with a Front Row Seat - Casa Marina Hotel

Casa Marina Hotel - Chef Aaron Webb - Jacksonville Biz Journal

From the Casa Marina 'With Love'

Bistro de Leon FACT SHEET

St. Francis Inn in Center of National Georgraphic Award

Oldest Inn + Oldest House = Architectural Wonders

America's Oldest Inn is Cookin' for Christmas

A Beaches Mainstay - 11/2012 - The Casa Marina Hotel

Eagle Island - Cooking, Ecology & Low Country Boil

Eagle Island - Leigh Cort Introduction

See the full list 
When Cuisine Meets Art...Featuring Chef Jean-Stephane Poinard

Celebrated French Chef Featured in New Art/Culinary/Spirits Book

Embark on a trip through art history and enjoy over 130 original works,
Along with food and drink recipes featuring Absente™ -
Absinthe Refined and Grande Absente™ - Absinthe Originale”

St.Augustine, Florida (August 3, 2009) Chef Jean-Stephane Poinard is the starring French chef in one of the most distinctive art/culinary books to be released in 2009 ~ “ABSENTE: Images and Tastes of the Green Fairy”. Honored by book author and Absente inventor Monsieur Michel Roux to contribute 18 recipes in the book, Poinard developed all of his recipes around one ingredient: Grande Absente.

Opening his first U.S. restaurant in St. Augustine a year ago, Poinard and his wife Valerie hosted the debut book signing for ABSENTE on a memorable day…their Bistro’s first anniversary AND Bastille Day (July 14). Contributing artists John Pacovsky, Christophe Cardot, John J. Graham, Cynthia Spiriti and Ryan Ketterman were on hand to meet fans and autograph books along with Roux, arguably the most visionary and influential impresario the spirits industry has seen.

A sampling of Poinard’s 18 recipes include:

• Melon in Grande Absente Gelatin with Serrano Ham Chiffonade
• Roasted Cod deglazed in Grande Absente on Braised Fennel
• Mussel Soup a la Grande Absente
• Grande Absente Ice Cream with French Madeleines
• Poulet a la Grande Absente
• Citrus Quinoa Risotto with Sea Scallops Seared and Flamed in Grande Absente

**AND THE FAMOUS: Tomato Stuffed with Escargots, Flamed in Grande Absente

“ABSENTE™ Images and Tastes of the Green Fairy” is available at: www.ABSENTEbook.com for $49.95 (plus shipping).

Chef Poinard has realized his dream to bring the flavor of France to the United States. St. Augustine’s quaint village atmosphere is a fitting location for a family restaurant where you can take a moment to relax and enjoy his fine cuisine (along with his wife Valerie, a winemaker from the Domaine de la Fond Moiroux). After you dine, you may imagine, as you embark upon the Plaza, that perhaps you have captured a touch of Europe and certainly a ‘taste of France’. 

For interviews, RECIPES from the book and photos, contact: Leigh Cort Publicity.

Bistro de Leon
#12 Cathedral Place
St. Augustine, Florida
(904) 810-2100

**Tomato Stuffed with Escargots

To prepare the tomato:
4 large, vine-ripened tomatoes

Bring 2 quarts water to a boil. Cut a cross into the bud end of each tomato. Plunge the tomatoes into the water for 15 seconds. Remove and plunge directly into ice water. Peel the tomatoes, pulling the skin back from the cut cross. Cut the stem end of the tomato off, carefully scoop out the seeds with a spoon or melon baller. Set aside the tomatoes and the tops.

For the garlic cream:
6 cloves garlic, finely diced
1 cup heavy cream
Salt and pepper to taste

Mix the garlic, cream, salt and pepper in a saucepan.
Reduce slowly over low heat, stirring until thickened.

For the escargot:
2 tbsp. butter
1/2 cup carrot, peeled and julienne cut
1/2 cup turnip, peeled and julienne cut
3 cloves garlic, finely diced
4 dozen snails
3 tbsp. Grande Absente

Slowly saute the carrot, turnip, garlic and snails in butter over low heat until the vegetables have caramelized. Quickly deglaze the pan with the Grande Absente. Flame the Grande Absente by touching a lit match to the edge of the pan.

To serve:
Sprinkle salt and pepper into the tomatoes. Place the tomatoes in a 250 F oven for several minutes. The tomatoes should be just warm, not cooked. Place each tomato on an individual plate. Fill each tomato with one quarter of the snail mixture. Place the tops on the tomatoes.
Garnish with 2 or 3 tablespoons garlic cream sauce around each tomato.

If you have any questions or would like more information, please contact us 904.806.3613, email us, or use our online request form.



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