Devin Davis was recently features in "In The Field" magazine. Click here to see the full page article on page 61.
Recipe: Sausage and Cannellini Bean Soup with Fennel and Tuscan Kale Aired on WFLA Channel 8 Daytime: 1/24/2017 It’s winter in Tampa so Chef Devin Davis prepared this delicious and hearty winter soup that will [...]
Devin Davis and Kirsten Mathers recently returned from Perugia, Italy where they competed in the Urbani Tartufi Truffle Contest. Clyde Tanner, academic department director-culinary at Art Institute of Tampa, surprised Davis and Mathers by telling them in November that he volunteered them to represent the Tampa campus in a truffle contest. ” Davis and Mathers made a truffle-stuffed rabbit loin with braised rabbit leg, fresh spinach pasta, fried quail egg, truffle jus and shaved black truffles and a truffle soufflé with hazelnut syrup, truffle brown-sugar crumble and truffle ice cream.
Local chefs head to Italy for truffle competition originally posted in the Brandon News and Tribune by Barbara Routen Kirsten Mathers of Tampa and Devin Davis of Plant City head to Atlanta and [...]
Chef Devin Davis shares three delicious pie recipes for Thanksgiving. Featuring tips to make apple, pecan, and pumkin pies. Giving apple pie a fall flavor with cranberries and maple syrup. Providing a new twist on [...]
Shayla Ravis interviews Chef Devin Davis as he demonstrates three healthy back to school meals: Peanut Butter Oatmeal Muffins, spaghetti and meatballs, and Meatball Pasta Salad.