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Chef Dennis Littley
Works at A Culinary Journey with Chef Dennis
Attends Good Day Google+
Lives in Orlando Area


I'm really excited to get to meet Giuliano Hazan at this years +Food and Wine Conference where he'll be speaking!

And the best part is I'm going to be speaking there as well!    If  you're a blogger looking for the best conference to attend this summer, I can highly recommend this one!  There will be no long walks and plenty of food!
#bloggersconference   #foodblogger  
••Meet Guiliano Hazan••

Giuliano will be one of our speakers at our upcoming Food and Wine Conference. He is one of the foremost authorities on Italian cooking. His style is accessible and authentic, without pretense or fanfare. He shares his lifelong love of food — food that is simple, honest and incredibly flavorful — empowering his students to create impressive meals that are consistently and reliably delicious. A TODAY show regular, his cookbooks have earned him a James Beard Award nomination and the World Cookbook Award for Best Italian Cookbook in the English Language. In 2007 the International Association of Culinary Professionals named him Cooking Teacher of the Year. Together with his wife, Lael, he runs an acclaimed cooking school in northern Italy, Cooking with Giuliano Hazan at Villa Giona.

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thanks +Nazim Beltran it was a stellar event last year and I'm expecting it to be even better this year!
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Chef Dennis Littley

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This picture of Roasted Cauliflower really blew me away +Mary Callan it looks amazingly delicious!
h/t +David K 
Isn't it amazing what happens when you roast vegetables. What I mean is how incredibly sweet and "melt in the mouth" they become, even cauliflower, perhaps especially cauliflower. It's like eating vegetable candy. This is such an easy side dish, the roasted lemons become intensely lemony which compliments the sweetness of the cauliflower - happiness!

Roasted Cauliflower

1 head of cauliflower
1 lemon, quartered
3-4 cloves garlic - in their skins
1-2 tablespoons olive oil
Sea salt and freshly ground black pepper
Pinch of red pepper flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup coarsely chopped fresh parsley


Heat the oven to 425 F

Break the cauliflower into florets.

Place the cauliflower, lemon and garlic on a baking tray, pour over a tablespoon or so of olive oil, sprinkle over the salt, pepper, red pepper flakes, dried oregano can cumin.

Mix well.

Place the baking tray in the oven and roast for 20 - 30 minutes until the cauliflower is tender but not mushy. Give the pan a shake a couple of times during the roasting period to ensure even cooking.

Remove form the oven, place on a serving platter, squeeze the garlic out of their skins and add to the platter, squeeze the roasted lemon juice over the cauliflower and sprinkle liberally with fresh parsley.
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Love roasted veggies and this looks delicious! Thanks for sharing +Chef Dennis Littley
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How I wish I had  a few of these Banana Macadamia Nut Muffins this morning, they certainly would have made a delicious breakfast +Shannon Hawk !
These moist Banana & Macadamia Nut Muffins make a wonderful breakfast or afternoon snack!
#muffins   #banana   #macadamianuts   #breakfast   #snacks   #freezerfriendly  
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Thanks so much +Chef Dennis Littley!
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Excellent advice from +Peg Fitzpatrick on the 12 Most Strategic Ways to Use Pinterest for Marketing
#pinterest   #pinterestmarketing  
12 Most Strategic Ways to Use Pinterest for Marketing
Pinterest is fun and boosts creativity but at it’s social media heart, +Pinterest is marketing. Very smart marketing!

Are you wondering how you can use Pinterest to market your small business, company, blog, or to promote your next book or product? Visual marketing on Pinterest is a low-key, self-paced way to reach people and get the word out.

Having a strategy for your Pinterest activities will help you reach your goals and objectives. You have those in place, right? Here are my tips and strategic ways to use Pinterest for marketing:

1. Create boards with keywords in your title
2. Use the description to spread your ideas
3. Create vertical images to maximize your real estate
4. Build relevant links back to your website or blog

I can't stress this enough:  have a pinnable image on every post that you publish

12 Most doesn’t have a big image but does have an image that pins with each post. I like to create a bigger image of 735 x 1102 because Pinterest loves tall, vertical images. I’ll create a big image, pin the large image, and then share the pin with the blog link. 

How are you using Pinterest for marketing?

Read more here

Pin it for later
#pinterestmarketing   #pinterestforbusiness   #pinteresttips  
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I have to carve out sometime and start looking at Pinterest...seriously!
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I love Barbecued Chicken and this Sticky Maple-Barbecue Chicken from +Melissa Sperka sounds over the top delicious!
#chickenrecipes   #barbecue  
Always looking for a new way to make chicken we love this: Sticky Maple-Barbecue Chicken #chicken #barbecuerecipes #familyfriendly  
Recipe link:
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Wouldn't this make a wonderful afternoon Chocolate fix!  Thanks so much for sharing your Chocolate Coconut Mousse with us +Angela Darroch !
An easy Chocolate Coconut Mousse served in chocolate cases makes a pretty and quick dessert.
Recipe here :
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For those of you that may have missed Around the Kitchen Table a few weeks ago when I made my Tex-Mex Jambalaya  I finally got the blog post up!  It was truly delicious and fairly easy to make.
I hope you enjoy the recipe!

1 cup chopped onion
1 cup chopped red or green bell peppers
1 cup chopped tomatoes
1 cup sliced okra (fresh or frozen)
1 cup corn kernels (fresh or frozen)
1 clove garlic chopped
2 cups white rice
4 1/2 cups chicken stock
1 tsp light chili powder
1 tsp cumin
Sea Salt and Black Pepper to taste
olive oil as needed
1/2 lb chorizo
4 chicken thighs
4  jumbo raw shrimp in shell
2  petite lobster tails split  (optional)
1 tbsp fresh chopped cilantro

In a large skillet add olive oil, dredge chicken thighs in flour seasoned with sea salt and black pepper, then place chicken thighs into pan, saute on both sides for about 5 minutes on each side. 
While the chicken is browning add in chorizo and brown along with the chicken.
Remove chicken and chorizo from the pan and place on platter.  These items will be returned to the pan later in the process.
 If needed add a little more olive oil then the garlic, onions, peppers, and okra and saute for 2-3 minutes 
Add in rice and continue to saute for another few minutes
Add in tomatoes and corn and stir well, continue to cook for another 2 minutes.
Add chicken stock and spices, turn heat down to med low and allow to simmer for 15-20 minutes
After simmering stir mixture to make sure all of the ingredients are well blended, then add back the chicken thighs and chorizo.
At this time now add in your shrimp and lobster, cover and continue to simmer for 10-15 more minutes.

Make sure that the chicken is cooked fully and plate up this masterpiece family style with the rice as the base, placing all of the proteins carefully on the platter.   Sprinkle with fresh cilantro, serve and enjoy

For a Printable copy of the recipe click here -
#Jambalaya   #recipeoftheday   #askchefdennis  
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That looks delicious 
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Join me and my co-host +Susan Serra this week for Around the Kitchen Table as I share one of my favorite Cajun style dishes Red Snapper with a Lime Margarita Sauce and a Fresh Fruit Salsa

Susan will be coming to us on location from the Sunny Florida Panhandle as I broadcast live from my kitchen in Kissimmee, Florida.   I can't believe we'll both be in the same state and still be separated by about 7 hours!

Stop by and cook along with me, or just save this show for later, but remember to Say Yes you will be attending to let us know you're enjoying the show and want to keep seeing them

Cajun Style Red Snapper
2 Tablespoons of Your Favorite Cajun Style Seasoning 
1 teaspoon brown sugar
1 tablespoon unseasoned cracker meal
2 -  8 ounce snapper fillets
1 tablespoons olive oil

Lime Margarita Sauce
2 tablespoon butter
1 tablespoon brown sugar
juice from one lime
1 ounce tequila

Fruit Salsa
2 ounces diced mango (peaches or cantaloupe can be substituted)
2 ounces diced Pineapple
2 ounces diced Strawberries
2 ounces diced red onions
1 tablespoon of cilantro finely chopped  
pinch of sea salt

Trim snapper fillets and rinse in cold water, pat dry with paper towels
Mix Cajun seasoning with cracker meal and brown sugar
Press one side of snapper fillets into seasoning mixture coating evenly
Get saute pan very hot and add just enough olive oil to keep fish from sticking.
Add prepared snapper fillets, seasoned side down in pan
Allow them to cook undisturbed until the coating has browned, then turn to sear the other side of the fish.
Remove fillets from the pan, and place in baking dish seasoned side up, and add a little water to the pan
Place baking dish in preheated 350 degree oven for 15 minutes
Fruit Salsa
mix diced fruit, onions, cilantro, lime juice and salt together.   (strawberries will soften and bleed, so if you make this ahead of time, don't add the strawberries until serving time)
Lime Margarita Sauce
In a small saute pan, add 1 tbsp of butter and after it melts, add in brown sugar and blend well.
Add in lime juice and tequila, allow the alcohol in the tequila to burn off. Add in the last tbsp of butter and allow the mixture to thicken.
 Do not overheat the sauce will break,  wait until you are ready to serve the snapper before the final heating of the margarita sauce

#aroundthekitchentable   #cookingshow   #kitchentips  
This Hangout On Air is hosted by Chef Dennis Littley. The live video broadcast will begin soon.

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you're very welcome +Tisha Scurich and +Carmen Mandich !
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Chef Dennis Littley

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What a perfectly delicious looking doughnut +Carla Cardello !  Your Baked Vanilla Bean Doughnuts would have gone so well with my coffee this morning!
h/t +Carrie Vibert 
These simple yet unforgettable Baked Vanilla Bean Doughnuts will make vanilla your new favorite flavor {New}

Plus take +Baker's Joy Which Sweet Treat Are You quiz to win prizes!

#doughnuts #donuts #vanilla #brunch  
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Love this recipe +Carla Cardello  and +Chef Dennis Littley . They've been haunting me since yesterday.   Pinned!
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Your Candied Lemon Vanilla Tarts are calling to me +Naomi Robinson !
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wow that's so pretty
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In his circles
3,991 people
Executive Chef / Culinary Instructor / Food Blogger
I am a Innovator and a Facilitator....I make things happen.
  • A Culinary Journey with Chef Dennis
    Food Blogger, Photographer, Writer , Recipe Developer, Community Builder, 2009 - present
  • Ask Chef Dennis
    Consultant, 2009 - present
    1. Menu Design and Recipe Development for your home or business. 2. Social Media Specialist- Training and Implementation of all Social Media Platforms for your business. 3. Developing Communities and Moderating for your business.
  • G+ Food Bloggers Community
    Founder, 2012 - present
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Orlando Area
Kissimmee - San Antonio - Paris - Rome - Tintagel - Philadelphia
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Chef / Food Blogger / HOA Host
My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogsphere,  I am an Executive Chef, Culinary Instructor, Recipe Developer and most recently an Award Winning Food Blogger and Photographer.  

After 25 years of white table cloth restaurants and Executive Dining, I  moved into School Foodservice and rather than adapt to cooking school food, I taught the students the joys of real food, and it seems to have been the right decision. The graduating class of 2010 at Mount Saint Joseph Academy in Flourtown, Pa, voted food as their #1 memory of four years in High School!  I am now enjoying semi retirement in Florida.

I began blogging in 2009 as a resource for my culinary students, and soon found myself with followers around the world, at which time I began posting "real food recipes for real people"

In 2011 I was awarded "Most Valuable Foodie" by the food blogging community at Foodbuzz, for the work I have done in the community.  My Ask Chef Dennis Series covers a range of topics that every food blogger should know, and the In My Restaurant Kitchen Series teaches you how to make restaurant style dishes in your own home.

You can find me at my blog, "A Culinary Journey with Chef Dennis"   and in My Community:  G+ Food Bloggers Community     (The only community on G+ just for Food Bloggers)

Life is good when you're able to do what you love!

Bragging rights
Winner of the 2011 *Most Valuable Foodie* From Foodbuzz *Founder of the G+ Food Blogging Community*
  • Good Day Google+
  • G+ Food Bloggers Community
    2009 - 2014
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September 18
Other names
Chef Dennis, Dennis Littley
Very disappointing meal, mussel clam app was an excellent idea but broth was salty. Entree came out barely warm. Manager did come out before the check to apologize and took the entree off the check, but I would have rather had a hot dinner when I ordered it, not after my wife had finished her meal.
Public - 2 months ago
reviewed 2 months ago
really good food and lots of it! you wont be disappointed or leave hungry!
Public - 2 months ago
reviewed 2 months ago
I loved the selection and what I had was beyond delicious. Some sides could have been better but the main course more than made up for it. Very friendly helpful customers made for a excellent dining experience.
Public - 2 months ago
reviewed 2 months ago
Never got a chance to eat because the staff lost our order. After a 30 minute wait for our takeout order they hadn't even started our order so we got a refund and left The worst part is that no one even cared that we weren't happy including the person that took my order. They just let us leave.
Public - 2 months ago
reviewed 2 months ago
38 reviews
beautiful settings, over the top staff and excellent ribs! Fish could have had more flavor, but the sides were delicious and it is a Rib place afterall. Margaritas were amazing!
Public - 2 months ago
reviewed 2 months ago
Excellent food offerings with great flavors. Knowledgeable friendly staff and of course amazing coffee!
Public - 2 months ago
reviewed 2 months ago
Good Food , nice atmosphere and very friendly staff. Food is just a little short of the mark but still good and a good value.
Public - 2 months ago
reviewed 2 months ago