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UF s Local Restaurant Row program a hit in Reitz Union Food Court
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Summertime calls for a refreshing dish that’s quick to make, without a hassle. Bonus points if you don’t have to heat the kitchen much to make it.
Scott Harris, head chef at The Keys Piano Bar & Grill at Celebration Pointe, said a simple and tasty kitchen recipe that can be replicated at home is a platter of fish or shrimp tacos, served with a side of watermelon and cucumber salad.
Here’s how you make it:
Talk tacos to me
First, you’ll need to think about what type of fish you’d like to use. Harris uses mahi mahi, which he said stays together well when grilling. Other white fish like cod and catfish, he said, taste great grilled or blackened. You might also want to give frying them a whirl, if that’s more to your tastes.
Local Restaurant Row, the new concept from the University of Florida’s food provider Aramark, will combine UF’s existing infrastructure with the staff and food from restaurants to serve students, staff and faculty on campus during the school week.
“Obviously, coming out of Covid, restaurants were hit the hardest, and a lot of them didn’t make it,” said Tim Bucolo, director of Gator Dining. “[Local Restaurant Row] helps them financially. It helps get them exposure they’re looking for and for us it’s being able to help the community, help these business owners.”
Restaurants to rotate on weekdays