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Article Archive

Local Flavor

Title Issue
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
A Place Where Food And Philanthophy Meet

A Place Where Food And Philanthophy Meet

Chelsea’s on Cardinal, a gourmet food market and deli located on Cardinal Drive, is the Bordoli family’s latest acquisition, purchased in the summer of 2015 from former owner David Busch. The first classic market to offer gourmet fare in Vero Beach, Chelsea’s was originally the brainchild of local restaurateur John Marx.

April 2016
Dynamic Duo

Dynamic Duo

Each component of an extraordinary meal tells the story of a culinarian’s journey up through the ranks to success. Here in Vero Beach, we are blessed to have some of the finest and most talented chefs who dedicate their lives to making our gastronomical experiences memorable. This month, we talked to two such professionals from Grand Harbor, a premier residential community serving first-class cuisine.

March 2016
A Bit Of Elegance And Sophistication

A Bit Of Elegance And Sophistication

Born Angelika Fäs in Sankt Gallen, a small town in Switzerland, Angie’s life reads like a fairy tale – one of excitement, travel and adventure. But it’s also a story of determination, grit and sheer hard work. Angie tells me she had always dreamed of destinations far away. “I wanted to see bigger things. I wanted to go to cities. It bothered me we had no train station [in her home town] as I wanted to leave quickly and go somewhere.”

February 2016
Lettuce Soup, Anyone?

Lettuce Soup, Anyone?

Osceola Organic Farm is Vero Beach’s only certified organic farm dedicated to growing the healthiest, freshest food possible while adhering to the strict parameters laid out by the United States Department of Agriculture’s organic certification program. O’Dare’s commitment to providing produce grown without the use of synthetic pesticides, chemical fertilizers or genetically engineered ingredients is of paramount importance to him. “I grow the best food in the world and for me to contaminate it would kill me,” he says.

January 2016