Colt Porter has set the bar high for a good steak. With him at the helm as head chef, and nothing but the highest quality meats coming in off the truck, “I think we can easily meet those high standards,” he smiles.
Colt and his mother, Becky Porter, are the new owners of the Flying Pan Bistro and catering located on West Summit. Colt’s and his father Wade’s carpentry skills were responsible for the metamorphosis of the old Green Turf Florist shop and greenhouse.
“I think it was originally a general store years ago,” says Colt. “But now it seems to be a pretty good fit for what we were looking for.”
Becky and manager Lisa Vance added the finishing touches to the dining area.
“We wanted it to have that bistro feel, but also to be kid friendly,” explained Lisa. “I think the butcher paper tablecloths and colorful crayons adds the fun factor that we were looking for.”
And why the Flying Pan Bistro? Colt doesn’t have much more of an answer than, “We needed a name, and when that suggestion came up, it just felt right.”
Colt is a student of the Florida Culinary Institute and says he has always had a knack for cooking. He was encouraged early on by Mrs. Mapes, his high school home economics teacher and eventually his mother, who convinced him it was time to just pick a career and go for it.
So, when we decided to follow up on Colt’s award-winning pork recipes and ordered the pork medallions with corn and bacon relish, we were not disappointed. The sides alone were fresh and delicious, but Colt is a master in the fine art of adding just the right “bam” to any dish — that corn and bacon relish was the perfect crown for those tender medallions. Now we’re curious about his special compound steak butter everyone is raving about. It’s suppose to be the special “bam” on those gold standard ribeyes he special cuts. We’ll be back.Flying Pan Bistro
617 W. Summit
Tues. – Sat.: 11 a.m. – 10 p.m.