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Article Archive

Local Flavor

Title Issue
Food: An Artistic Endeavor

Food: An Artistic Endeavor

Baci Trattoria, serving breakfast and lunch seven days a week, is known for offering one of the best breakfasts in town and has become the go-to place for brunch after church on Sundays.

February 2017
The Illusive Art Of Pie Making

The Illusive Art Of Pie Making

From selecting the right flour and shortening for the pastry to packing the correct amount of filling, good pie making is both an art and a science.

January 2017
Five-Alarm Chefs

Five-Alarm Chefs

December 2016
Guy Fawkes Night: An Evening Of Food, Fanfare And Fire

Guy Fawkes Night: An Evening Of Food, Fanfare And Fire

November 2016
A Slice Of Heaven

A Slice Of Heaven

Chef Perrotti, known to his friends as Chet, arrived in March of this year with a wealth of experience under his belt.

October 2016
Food For The Gods

Food For The Gods

Jeremy Crews, a second-generation local apiarist and commercial beekeeper, has been extracting and selling nutritionally dense raw honey straight from the comb ever since he took over his father’s business in 2012. Unprocessed raw honey is one of nature’s purest superfoods, containing 5,000 live enzymes, 27 minerals and 22 protein-rich amino acids.

September 2016
Elevating The Classics To Sensational

Elevating The Classics To Sensational

When Traimas took the helm in January of this year, he arrived at the height of season, affording him little time to find his feet, train his team or launch new menus. He also discovered Vero Beach was a unique market.

August 2016
Heart & Soul Of A Jamaican

Heart & Soul Of A Jamaican

While Jamaican food is undeniably some of the most flavorful food in the Caribbean, it is best known for the most fiery of ingredients, the Scotch bonnet pepper. But Campbell claims it is a misconception to say that it is all about the heat. “It’s about the flavors of herbs and spices in the cooking,” he tells me in his distinctive sing-song, Jamaican accent. “Herbs like thyme and spices like allspice, which we call pimento. The basics of Jamaican cooking are the jerk, the oxtail and the curries, which are much lighter than Indian curries.”

July 2016
Dining, Island Style

Dining, Island Style

I love meeting and talking to the local cooks and street vendors who have called these islands home for generations. While many chefs I interview in the States are reluctant to part with their closely guarded culinary secrets, Abaconians love sharing their recipes and cooking tips. Each one is proud of the dishes handed down over the years and believes their recipe, along with interesting tidbits about its history, is the best.

June 2016
A Dining Landmark

A Dining Landmark

George and Denise Shinn, part-time residents of Vero Beach, are sitting in their home overlooking the ocean, discussing their recent purchase of Vero Beach’s iconic restaurant, The Lemon Tree on Ocean Drive. Cocoa, a miniature poodle curls up quietly on Denise’s lap while Louis, a very regal-looking standard poodle, busily sniffs the voice recorder that sits on the table between us.

May 2016