ORLANDO, Fla. — A Central Florida pop-up culinary concept is getting national attention — not only because of its unforgettable tasting experience, but a love story, too.

Some recipes are dear to a chef’s heart, like Parlor Kitchen’s Ryan Whaley’s.

“I had the biggest crush on this girl,” he laughed, reminiscing about his recipe creations. This girl happened to be vegan. So, to entice her, he created a coconut curry.

“This has unexpectedly become one of my most popular dishes,” he said.

From savory to sweet, Chef Whaley is also demoing a cookie-stuffed waffle he invented six years ago.

“Corn Mochi, the one we’re featuring today, is voted number one dessert in the United States of America in 2024.” (According to the regional “Dessert Wars” festival in Tampa.)

“My number one rule is if I’m testing something and I want it on the menu, if I don’t actually go, ‘Oh, (expletive)!’ If I don’t do that, I don’t put it on the menu.”

Enough said. Let’s cook.

RECIPES @ PARLOR KITCHEN

Chef Ryan Whaley
Owner | Parlor Kitchen

These recipes are simplified, home-friendly versions. The recipes served at Parlor Kitchen use proprietary techniques and formulations.

COCONUT CURRY

A simplified version of their signature Coconut Curry

Ingredients

2 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 tbsp grated fresh ginger
2 tbsp curry powder
1 tsp turmeric
1 (14 oz) can diced tomatoes
2 (13.5 oz) cans coconut milk
2 (15 oz) cans chickpeas, drained
2 cups fresh spinach
Fresh basil
Salt & pepper
Extra virgin olive oil
Cooked jasmine rice
Optional: Chicken or shrimp

Directions

Sauté the onion until softened.
Add the garlic and ginger and cook for 1 minute.
Stir in the curry powder and turmeric until fragrant.
Add the tomatoes and simmer for 5 minutes.
Stir in the coconut milk and chickpeas and simmer for 15–20 minutes.
Fold in the spinach and basil until wilted.
Season with salt and pepper.
Finish with a drizzle of extra virgin olive oil, and serve over jasmine rice.

CORN MOCHI

Inspired by Parlor Kitchen’s award-winning Corn Mochi Waffle

Ingredients

1 ¾ cups all-purpose flour
¾ cup sweet rice flour (glutinous rice flour)
2 tbsp sugar
2 tsp baking powder
½ tsp salt
2 eggs
1 ½ cups whole milk
¼ cup melted butter
1 tsp vanilla extract
1 cup fresh sweet corn kernels

For Serving

Hot honey butter
Flaky sea salt
Caramel whipped cream
Torched popcorn

Directions

Preheat a waffle iron.
Whisk together the dry ingredients (all-purpose flour, sweet rice flour, sugar, baking powder, and salt).
Whisk together the eggs, milk, butter, and vanilla.
Fold the wet ingredients into the dry ingredients until just combined.
Gently fold in the corn kernels.
Cook until golden and crisp.
Top with hot honey butter, flaky sea salt, caramel whipped cream, and torched popcorn.