Photos by JENINE C. OUILLETTE

  • Peter Jr. and Hannah Marek decorate and put up all the proper British bunting and flags brought back from London by Penny Marek after her trip to the British Isles last week.
  • Chef Peter Marek stands by the stove and cooks the beef and vegetable filling for the Cottage Pie served in The Bar and Bistro @ Marek's during the Royal Wedding celebration week.
  • The Crazy Flamingo's  signature house burger won Best Burger in Paradise at the Beach Music Festival  at the Marco Island Marriott Beach Resort.
  • Over view of Collier County Government Complex Farmers Market with Eldred's Produce vendor's stand pictured with Eldred Rolle, Lernish Cornish and Stacy Revay, Collier County Healthy Community Coordinator for the County Public Health Department  in the foreground.
  • Eldrige Rolle, on left, and his friend Lernish Cornish greet customers with a smile at Eldrige Produce's vendor stand at the Collier County Government Complex Farmers Market.
  • A bounty of purple Italian eggplants were one of the unique vegetables offered at at Eldrige Produce's vendor stand at the Collier County Government Complex Farmers Market.
  • Inyoni Organic Farm booth owner Nick Batty and Shaina Muth chat with Stacy Revay, Collier County Healthy Community Coordinator for the County Public Health Department, standing at right in the foreground.
  • The Siam Thai booth at Marco Island Farmers Market booth offers freshly steamed Pork Dumpling stuffed with ground pork, mushrooms and carrots encased in wonton skin.
  • The Siam Thai booth at Marco Island Farmers Market booth counter container displays the new Curry Puff filled with sweet yellow bean paste and ground chicken encased in a puffy crunch shell, along with Siam Crab, including seasoned minced crab and cheese in the foreground. On right, Thai Roll, including ground chicken and fresh minced vegetables and Shrimp in Blanket, including shrimp stuffed with ground chicken and Pork Dumpling;
  • Siam Thai's MIFM booth also features popular Fresh Basil Roll, including boiled shrimp, crab meat, shredded lettuce, carrots, cucumber and Thai basil leaves wrapped in a soft rice paper skin that usually sells out early.
  • -Siam Thai vendor/restaurant owner Thong Phanthanivong welcomes Island residents, Liz Elliott and Erin Scherfling to his Marco Island Farmers Market booth.
  • Siam Thai's appetizers and much more are also available at the restaurant located at 81 U.S. 41 South in Naples.
  • Peaches Provisions Marco Island Farmers Market booth also offers several kinds of bottles sauces as
well as olive spoons, shirts, Martini glasses, gift packs and more.
  • Marco Island Farmers Market's newest food booth, Inika Foods. The menu board lists many healthful foods including vegetarian and gluten-free items.
  • Inika Foods, chef and owner Nina Minnerly and son Justin, give  Marco resident Phyllis Goranson the spanakopita she purchased while Dee Todhunter and Joyce Alger look on.
  • Inika Foods cupcake batter is made with almond flour and oven baked.
  • Peaches Provisions Marco Island Farmers Market booth stocks well over 50 varieties of stuffed olives.
  • Peaches Provisions owner Peaches Pepper hands Cynthia Gallow-Casey the jar of olives she just purchased.
  • In fall 2010, Bob Brotzman opened Cheers, a sports bar and family restaurant at 1817 San Marco Road in Shops of Marco on Marco Island.
  • Popular local entertainer Raiford Starke, left, who plays an itinerant blues jazz muscician, Joanie's Blue Crab Cafe owner Joanie Griffin, and 'Lola' director Tommy Demos by the front porch steps.
  • 'Whatever Lola Wants' stars John McClothian and Juliana Harkavy, strike a classic Hollywood stars pose while taking a break on Joanie's Blue Crab Cafe's side porch.
  • 'Whatever Lola Wants' film location aka Joanie's Blue Crab Cafe dining room.
  • 'Whatever Lola Wants' director Tommy Demos, left, relates directions for actress Juliana Harkavy (Lola) for the handwashing scene in the cafe's bathroom.
  • 'Whatever Lola Wants' stand-in Wes Warner (for cook actor Ken Clements) provides a mock pose of the fatally shot cook in the doorway to Joanie's Blue Crab Cafe kitchen.
  • 'Whatever Lola Wants' outdoor film location shot of the pick-up truck parked in front of Joanie's Blue Crab Cafe.
  • Ronald Kelley's work in progress of the commissioned siamese cat award plaques he recently created for The Love of Cats.
  • Stan Niemczyk, Jr., loves fishing the backwaters of Marco.
  • Mike and Meryl Blass have lived on Marco for eight years.
  • Sale e Pepe Executive Chef Alberto Varretto demonstrates how he makes fresh golden hued linguini pasta for the restaurant every day in his professional La Monferrina pasta machine, just one of Chef Varretto’s personal collection of essential cooking utensils he brought here from Italy.
  • Sale e Pepe Executive Chef Alberto Varretto in the restaurant’s decorative carved marble alcove windows with his fabulous homemade dessert — Lemon and Raspberry Cake — including lemon butter cake with fresh raspberries, covered with fresh whipped cream and garnished with fresh raspberry and chocolate stick.
  • Sale e Pepe Executive Chef Alberto Varretto’s decadent dessert menu features a lemon and raspberry cake that includes lemon butter cake with fresh raspberries, covered with fresh whipped cream and garnished with fresh raspberry and chocolate stick.
  • Chef Varretto’s signature fresh stuffed pasta course, homemade veal tortelloni, includes fresh egg pasta tortelloni filled with minced veal stuffing with veal and fresh thyme jus and topped with shaved Parmesan cheese.
  • Chef Varretto’s delicious meat menu entrée, beef tagliata, includes special New York strip steak grilled rare and sliced, served with mushroom and Marsala wine sauce and grilled garlic bulb garnish.
  • Sale ‘e Pepe Executive Chef Alberto Varretto’s delectable appetizer selection, grilled scallops, includes
dry-pack jumbo sea scallops with fresh diced tomato and basil with arugula saffron sauce and edible orchid accent.
  • CJ's on the Bay sign, mounted on the wall leads diners to the restaurant located at The Esplanade Shopppes, 740 N. Collier Blvd., Suite 105, Marco Island.
  • CJ’s on the Bay Executive Chef Laura Owen’s piquant signature CJ’s crab cakes, include lump blue crab meat with no added flour binder and lightly seasoned then formed into cakes, sautèed in butter and served with homemade tartar sauce.
  • CJ’s on the Bay Executive Chef Laura Owen is pictured in the restaurant’s dining room with her unique signature, CJ’s shrimp cocktail, including steamed baby shrimp innovatively combined with lemon confit, roasted grape tomatoes with a dash of fresh grated horseradish and served on a mound of micro greens.
  • CJ’s on the Bay Executive Chef Laura Owen’s Caribbean seafood entrée, rum-buttered mahi mahi, includes baked mahi fillet topped with plantains sautéed in rum butter sauce and served with salad, vegetable and starch of the day.
  • CJ’s on the Bay Executive Chef Laura Owen’s new signature menu entrée, natural buffalo short ribs paparadelle, includes farm-raised buffalo short ribs braised in barbecue mirepoix sauce on fresh paparadelle pasta and served with salad, vegetable and starch of the day.
  • CJ's on the Bay restaurant's spacious dining room offers diners serene ambiance and Smokehouse Bay marina views.
  • CJ’s on the Bay offers diners outdoor seating on a shady patio with views of Smokehouse Bay.
  • Here’s a private peek at the construction work in progress for Korals that’s going on in the hard hat area behind plywood walls in the Marriott Resort’s lobby.
  • Here’s an artist’s rendering of the Marco Island Marriott Resort’s new, trendy lobby bar, Korals, opening Sept. 25, that will be three times the size of the present one, and will also have its own sushi chef and unique new food elevator that’s being installed in the bar to bring up favorite signature appetizers from the kitchen downstairs for the bar patrons.
  • Café San Marco supervisor Karolina Mis in front of the refrigerated wine case, one of several holding a variety of edibles and drinks sold in the Marriott Resort’s food and beverage department coffee shop located in a passageway off the main lobby.
  • Café San Marco, the Food and Beverage Department’s lobby coffee shop and sundries central is a convenient shopping stop for resort guest Ralph Molter, right, a German tourist who is waiting for staff member Sherif Kalin to wrap his purchase behind the counter.
  • Marco Island Marriott Resort's Food and Beverage Director Steve Lipschutz is pictured at his office desk in the administrative office wing: he is the man who's been there, done that, with Marriott for 21 years, including 10 years at Marco island's grandest resort where he has the last word in the resort's five full service restaurants within nine food outlets with six separate kitchens.
  • Marco Island Marriott Resort’s Food and Beverage Director Steve Lipschutz at his office desk in the administrative office wing. He’s the man who’s been there, done that, with Marriott for 21 years, including 10 years at Marco island’s grandest resort where he has the last word in the resort’s five full service restaurants — within nine food outlets with six separate kitchens.
  • Marco Polo Restaurant Executive Chef Maxime Ribera and owner Tom Naifeh share a triumphant moment after serving a succesful dinner to Marco Island Fine Dining Club members.
  • Marco Island Fine Dining Club members were served a fabulous sabayon of strawberries and blueberries for the dinner’s eighth course.
  • Seventh Course: Bouillabaisse with lobster, snapper, grouper, mussels, and clams

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