A la Carte: A new sparkle on the beach
Published 3/17/2009 at 10:05 p.m. 0 comments
There is a new restaurant on South Beach, but this open-air, fresh and sunny, beachside bistro is not wedged into the throngs of Miami, but is located on our very own 600 South Collier Boulevard. Perched above the sea grapes, ...
A la Carte: Family affair
Published 2/24/2009 at 7:20 p.m. 0 comments
The “Like mother like daughter” cliché can turn into a barbed hook to hang a story on when there’s no bait to feed a writer’s line of reasoning.
A la Carte: Cooking with a pro
Published 2/24/2009 at 7:08 p.m. 0 comments
We’re back again, and after attending the third “From the kitchen of Guy Verdi…” cooking class I have just one word — wow!
A la Carte: Japanese style and steel at the Tokyo Inn
Published 2/17/2009 at 9:17 p.m. 0 comments
The development of Japanese culture and integrity follows a path of diligence that might have began with folklore but finishes with the finest steel found anywhere.
A la Carte: Cooking with a pro
Published 2/12/2009 at 8:53 p.m. 0 comments
Well, you can salute Chef Guy Verdi with a soup ladle for the “souper” second session of the creative Cooking Class he’s presenting every other Wednesday at Verdi’s Bistro located at 515 S. Collier Blvd.
A la Carte: The secrets of Sasso’s
Published 2/3/2009 at 9:26 p.m. 0 comments
Imagine a restaurant with an ever-changing theme but with a unique consistency that creates an unmistakable signature. Consider a secret to modern success found in the revisiting of an old world legend and the excitement produced when a special individual ...
Fishy, feathery, fun
Published 1/20/2009 at 8:19 p.m. 0 comments
Flocks of buzzards are arriving daily and party preparations are full speed ahead for the 25th Annual Goodland Stan’s and Sons Mullet Festival Kick Off Party on Friday from 6 to 10 p.m. at Stan’s Chickee Bar in Goodland with ...
A la Carte: A Key Largo flair at Marker 8
Published 1/20/2009 at 7:43 p.m. 0 comments
It seems that everything that is smaller is special in South Florida. The Key deer are miniature versions of the white-tailed deer and are unique and famous because of their size.
Cuisine: ‘Pickles to Relish’ Jamlady scores another hit
Published 5/6/2008 at 1:03 p.m. 0 comments
Many of you will remember Bev Alfeld from her first volume, “The Jamlady Cookbook,” in 2005. This month Pelican Publishing is releasing her second one, “Pickles to Relish,” chock-full of good recipes and her usual tips, tricks, charts and other ...
Cuisine: Wining and dining — an art
Published 4/10/2008 at 5:10 p.m. 0 comments
If asked to think of businesses identified with New England, most people wouldn’t mention wineries. Yet, on a tour of Rhode Island last fall, we were taken to two such establishments and found them making very good wines.
Cuisine: Flavors from the heights
Published 4/3/2008 at 8:52 a.m. 0 comments
I started reading Three Cups of Tea because somebody mistakenly told me it was a cookbook. Wrong. It’s a biographical tale of Greg Mortenson’s adventures written with David Relin, and a story of a true humanitarian journey.
Cuisine: Sue’s the Sweetest Girl in town
Published 3/19/2008 at 4:28 p.m. 0 comments
I have never made any secret of my love for candy, and have often written about it in this column. I grew up on Bunté Tango Bars and chocolate-covered cherries, both of which seem to be scarce or nonexistent now, ...
Cuisine: Hang a Muldoon on your wall…
Published 3/12/2008 at 2:42 p.m. 0 comments
While you whip up one of his great recipes... Stephen Muldoon is a Marco resident who also happens to be an exciting and nationally acclaimed artist. He works in oil on canvas and executes murals as well. His work is ...
Cuisine: Beef and crackers— not a dish, an occupation
Published 3/5/2008 at 1:02 p.m. 0 comments
The first cattle known in North America were brought ashore — in what is now Sarasota — by the Spaniards in 1521. The scene can only be imagined!
Cuisine: Why on Earth is she saving those?
Published 2/27/2008 at 3:49 p.m. 0 comments
Some people collect stamps or coins, which probably have real value. I hoard cookbooks, and have been doing so since 1950. Even after getting rid of some when we moved to Marco Island (a mistake, I now think), I still ...