Desiray Pruett stands in the kitchen of her new café, On the Bricks, in Islamorada.
Islamorada has a new place to enjoy coffee, frozen drinks, ice cream and other “comfort food” that won’t hurt their wallets.
Posted - Friday, September 05, 2008 06:00 AM EDT
Fiona Tibble, facing the camera, talks to her mother, Cristina, while sipping frozen drinks at On the Bricks Cafe in Islamorada.
Islamorada residents and visitors have a new place to enjoy coffee, frozen drinks, ice cream and other comfort food that won't hurt their wallets.
Posted - Wednesday, September 03, 2008 04:13 PM EDT
Raymond Satterwhite, foreground, and Angelo Belcher at work in the kitchen at SantiagoÕs Bodega. Satterwhite is making miniature cheese quesadillas with fruit salsa. Belcher is cooking grouper fillets rubbed with fennel, coriander, pepper and lemon zest. Photo by SEAN KINNEY
Key West’s Santiago’s Bodega continues to satisfy its local following while garnering national recognition for its tapas-style dining experience.
Posted - Sunday, August 31, 2008 10:52 AM EDT
Perusing a wine shop or a restaurant wine list can be a very tricky business. Is a more expensive wine always better than a moderately priced wine? Does wine need to be old to be good? If red wine goes with beef, and white wine goes with seafood, what do I drink with pork? And why is white Zinfandel not white?
Posted - Sunday, August 24, 2008 10:41 AM EDT
Brett Gregory at the Fish House demonstrates how whole fresh fish should have bright red gills.
One of the benefits of living in the Keys is access to fresh seafood year round. To ensure you get the best of the catch, use your eyes, nose and hands when picking out your dinner.
Posted - Sunday, August 03, 2008 01:52 AM EDT
Chef Jean-Charles Berruet of Chanticleer South. Contributed photo
Like most Keys residents, I’ve been stocking my hurricane provisions with cans of meat, fish, ravioli, hash, fruits, and veggies since June 1, the official start of the hurricane season. It’s hard to face the unhappy prospect of serving this dreary fare to friends and family when they have been severely tested by the ferocious storms that sometimes lash the Keys along with the attendant power loss and unrelenting high heat and humidity.
Posted - Sunday, July 27, 2008 03:00 AM EDT
Courtesy of Dave Durante, executive chef at Sombrero Country Club.
Posted - Sunday, July 27, 2008 03:00 AM EDT
The race will be on this week for the sweet taste of the fresh Florida crustacean.
Posted - Sunday, July 27, 2008 03:00 AM EDT
This recipe comes from the Key Colony Inn restaurant on Key Colony Beach.
Posted - Sunday, July 27, 2008 03:00 AM EDT
Doug Shook, executive chef of Louie’s Backyard in Key West, offers this recipe, which serves 4 to 6. For more information about Shook and his restaurant, visit www.louiesbackyard.com.
Posted - Sunday, July 27, 2008 03:00 AM EDT
