Come for the food, Stay for Chef Hyde. The wild child of Naples shows us his Truffle Chino appetizer and a LUXYMOM® drink exclusive – the Nimosa.
Tucked away on Creech Road in Naples, Florida is the aptly named restaurant, Hyde and Chic. Owned by world-renowned Chef Andy Hyde, this petit trésor is a local favorite for food connoisseurs who love a show, along with exquisite food and presentation. Indeed, you do not simply eat at Hyde and Chic – you are in for a true experience.
The intimate atmosphere, art, and most importantly – Chef Hyde himself – transport you into a different dimension altogether. Each plate is curated to highlight the ingredients beautifully – exciting a symphony to your senses. Chef Hyde’s infectious personality is contagious as he expresses his passion and expertise for his craft, and as he shows you his process and takes you along the journey of your dinner. No doubt, you will hear a silky voice bellow from the kitchen throughout the evening, “CHIC, BABY, CHIC!”
LUXYMOM® spent the afternoon with Chef Hyde to get first access for our LUXYMOMs® to his new cocktail, the Nimosa, and also his sinful appetizer, the Truffle Chino. With the holiday season coming up, we know it is time to entertain. We wanted to bring you one of the best! These two treats are great for any event where you would like to have that wow factor, and we even have a non-alcoholic twist for our sober sisters.
Try out his recipes and follow his video for the Truffle Chino. Remember ladies, it is all about being, CHIC, BABY, CHIC!
Cocktail Recipe: The Nimosa
Ingredients and Materials:
- 1 red wine glass
- Rosé (La Montina)
- Caviar (Holiday Osetra Caviar, 30g)
- Fennel fronds
- Spoons to stir the cocktail
Preparation:
Carefully place 5g of caviar in the bottom of the wine glass. Fill the wine glass 1/4 of the way up and place fennel fronds on top. As an option, you can place a slender spoon inside to have guests stir the caviar and shoot the drink all at once.
Non-Alcoholic version
Ingredients and Materials:
- 1 red wine glass
- 1 cucumber
- 2 celery stalks
- Cheese cloth
- Geisha coffee or any other coffee with a cherry note
Preparation:
Remove the skin from the cucumber, and in a blender, blend a ratio of 30% cucumber to 70% celery for about 3-5 minutes. Strain with the cheese cloth. Put the juice back into the blender and blend for an additional 3 minutes. Place the cucumber and celery froth in the bottom of the glass first, and then add the juice. Next, sprinkle coffee dust on top of the drink. Serve immediately.
Truffle Chino
Ingredients:
- 100g fresh chopped Black Winter Truffles
- 400ml hot chicken stock
- 100g heavy cream
- 20g good caviar (Holiday Osetra Caviar)
Preparation:
Blend all the ingredients in a Vitamix for about five minutes on high speed with a touch of salt. Add caviar in a champagne glass. Take the froth from the liquid and put it gently into the glass. Then, gently pour the blended truffle liquid into the glass. To enjoy, dust a tiny bit of coffee powder on top — Voilà.
Hyde and Chic
923 Creech Road
Naples, Florida 34103
239.404.3065