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MORSELS OF EXPERIENCEExecutive Chef Brent Moore at Tiburon Golf Club in North Naples has been a kind of Johnny Appleseed in reverse. He’s gathered choice morsels from Colorado to New York to Texas and points between. Sometimes, he found them at culinary school, but most often at internships, paying jobs and even in unpaid stints learning from chefs further along in their fields.

What he’s collected shows up in the menus at the restaurant and pub at Tiburon and will be featured among dishes from 18 local chefs at the Southwest Florida Wine & Food Fest Grand Tasting on Saturday at Miromar Lakes. There, he’ll prepare Nueske bacon sliders, using the bacon made in Wisconsin he fell in love with while on an American Culinary Federation internship at The Lodge at Vail in Colorado.

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