Q&A: Cedar's Cafe chef prepares for visit to James Beard House in New York City
Toni Elkhouri of Cedar's Café in Melbourne is making a habit of enjoying a few days at the James Beard House in New York City, home of the champion of American cuisine and now the James Beard Foundation’s “performance space” for visiting chefs.
Elkhouri is a “frequent flyer” when it comes to winning the Foundation’s Blended Burger Project, and later this month will again visit this culinary mecca to replicate her winning burger recipe.
Under Elkhouri’s guidance, Cedars Café is making waves of great gastronomic proportions. Not bad for a former history major.
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Question: Some history, please, Toni.
Answer: Brevard has been our home on and off all throughout my life, leaving for a few years at a time to live overseas as a teen in Lebanon, then college and early years of work in the Northeast studying history and political science, but there is no place like home
Q: How did you get into the restaurant business?
A: My parents started the restaurant in 2004, My mother's dream of owning a small place finally came true after raising her family. I joined her a few years in, but didn't get fully involved until my father's early onset Alzheimer's made it impossible for my mother to be at the restaurant.
That's when I found my calling. While others take lemon and make lemonade, I take that lemon and figure out a way to make it a walnut caper lemon relish.
Q: Please describe Cedars in 25 words or less.
A: Cedars is a place to honor tradition and move it forward at the same time. Push a person’s ideas and comfort to learn new things.
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Q: How did you get involved with the James Beard event?
A: In 2015, my father passed away. Because of his death, I decided to challenge myself, so I began entering more national culinary contests, and to my surprise, I started placing. In 2016, the James Beard Foundation, in partnership with the Mushroom Council, sponsored a national event challenging chefs to create a more sustainable burger for the summer using a blend of 25 percent mushrooms in your mix.
When I got the email, I talked it over with my sous chef, Brittney Comer, and we just went for it. We ended up in the Top 5 in the country and had the honor of cooking our creation with a side dish at the Historic James Beard House in New York City on Sunday, Oct. 16, 2016.
It was amazing on so many levels to not only be in the competition, but to cook in the same kitchen that many chefs I admired have graced.
Q: How did you do in 2017?
A: When we got our invite to participate again last year, we didn't hesitate and started planning our burger back in February, becoming inspired by lemon skins, finally coming up with our lamb and 30 percent Florida-grown Monterey mushrooms, cherry mustard sauce, smoked brie, caper lemon walnut relish, basil and an apricot liquid smoke glazed bun.
We had it on the menu from May 30 to Aug. 1, and after we won this year, we brought it back the last three weeks of August. It is currently not on our menu, but when we do bring back our winning dishes we post them on our Facebook and Instagram pages.
This year, we will be flying up to New York to cook at the James Beard House on Tuesday January 23, 2018. This whole experience has brought us such great learning moments and allowed up to show the great things our county can do. Being able to promote our area in a venue like this is humbling.
Q: Signature dish at Cedar's?
A: Something for everyone in the family is our signature dish. We try to have plenty of options for everyone. For our red meat eaters, the lamb skewers can’t be missed.
Garlic lovers are all over our shish taouk or Rita salad.
Our vegans and vegetarians have so much to choose from, including a new dish, Artichoke Shawarma.
We haven't forgotten about our gluten-free eaters, designing new power bowls just for them.
Q: What must first-time visitors try?
A: Our specialty salads or bowls and anything with garlic sauce
Q: What can't you do without in the kitchen?
A: My amazing sous chef, Britney Comer, and the rest of our staff. A restaurant is more than just the chef. It is all the people who give their ideas and push you to be better.
Q: Family?
A: My mom, Marlene Elkhouri, is still an integral part, as well as the heart of the restaurant.
I have three sisters and a brother, all outside Brevard, and two adorable budding chefs, my niece Mia, who is 3 ½ and my nephew, Asa, 10 months.
Q: Three words that describe you?
A: Not what's expected
Q: What is on your bucket list?
A: To be happy
Q: Famous person you'd love to see at Cedar's?
A: Famous people are all well and good, but what I would truly love to see are people who love food as much as we do.
Cedars Cafe
Where: 4100 N. Wickham Road, Suite 137, Melbourne
Call: 321-751-0000
Web: cedarscafe.com
Hours: Lunch is served 11 a.m. to 3 p.m. Tuesday through Friday and noon to 3 p.m. Saturday
Dinner is served 5 to 9 p.m. Tuesdays through Saturdays.
Of note: Cedar's Café will close Jan. 22 to 25 so Elkhouri can do her hamburger magic at the James Beard House. Folks can follow her adventure via Facebook and the kitchen cam online on the night of the event (link will be posted before Elkhouri takes off for the Big Apple).
Cedar's Café will offer a special menu during Valentine’s Day week.
Email toastofthecoastfloridatoday@gmail.com.