Deconstructed 23

Kissimmee Oyster Mushroom-Sunflower Sprout
Cape Shrimp Risotto by Chef Jeff Kainz

Incorporating seasonal ingredients into dishes can add an extra measure of flavor in almost any recipe, especially when they’re locally grown. This ensures a level of freshness that comes out in every savory bite. Creating meals like this are what chef Jeff Kainz of Rising Tide Tap & Table in Port Canaveral lives for. Previously with Ocean 302 down in Melbourne Beach, what Kainz loves the most about his chosen profession is working with local growers. He’s embraced the “seed and soil” trend of growing beautiful organic foods, and he uses them every chance he gets in his delicious and flavorful culinary designs.

One inspiring dish packed with locally grown seasonal ingredients that he enjoys making is a deconstructed recipe incorporating oyster mushrooms, sunflower sprouts, shrimp and risotto where the passion for his work really comes out. The best part about it? It’s healthy and easy to recreate at home. 

Kissimmee Oyster Mushroom-Sunflower Sprout Cape Shrimp Risotto

Ingredients

1/2 cup Anson Mills Risotto

1 cup white wine, such as sauvignon blanc

1 cup shrimp stock

½ cup Dakin Dairy Farm farm cream (in Brandenton)

2 tablespoons Florida Fields to Forks Farm shallot, minced (in Melbourne/Malabar)

1 tablespoon Dakin Dairy Farm farm butter 

3 ounces Kissimmee River Mushrooms oyster mushrooms, sliced  

4 ounces Cape Canaveral shrimp, shelled, deveined

13 grams Full Circle Farm sunflower sprouts 
(in Sebastian)

13 grams Full Circle Farm golden pea shoots

Sea salt/white peppercorn, to taste

1 ounce Parmesan-Reggiano, shaved 

Directions

  1. 1. Melt butter, then add shallots. Cook until translucent.
  2. 2. Add white wine, and cook until almost dry, about 10 minutes.
  3. 3. Add shrimp stock, and cook until almost dry, about 10 minutes.
  4. 4. Add mushrooms.
  5. 5. Add shrimp
  6. 6. Add farm cream and cook for 5 minutes.
  7. 7. Add sunflower sprouts and golden pea shoots.
  8. 8. Garnish with shaved Parmesan-Reggiano
  9. 9. Plate and enjoy!
  10. 



Chef Jeff Kainz is a graduate of the Culinary Institute of America and has worked at Daniel NYC in New York City and Victoria and Albert’s at Walt Disney World, among other first-rate eating establishments. If you’d like to try some of his other delectable recipes using fresh, locally sourced ingredients, visit him at Rising Tide Tap & Table in Port Canaveral, Florida, located at 523 Glen Cheek Drive. For directions or more information, call 321.576.0676 or visit RisingTideTap.com.