We found this gem of a drink at the Bay Lake restaurant at the Contemporary Resort in Orlando. Not only beautiful ... tasty too!
Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle.
This article is shared from Travel Pulse, FEATURES & ADVICE ROBIN AMSTER OCTOBER 11, 2017
PHOTO: Steamed crabs at San Francisco's Fisherman's Wharf. (photo via Flickr/R.A. Kilmer)
Americans hungry for information on where to travel for great eats can check out WalletHub’s list of the nation’s top foodie cities.
Personal finance website WalletHub compared 182 U.S. cities—including the 150 most populated—on a range of key food-friendly indicators, including the cost of groceries, the affordability and accessibility of high-quality restaurants and the number of food festivals per capita.
The report comes a few days before World Food Day on Oct. 16, the date of the 1945 founding of the United Nations’ Food and Agriculture Organization.
The top ten cities out of twenty on the list of 2017’s Best Foodie Cities in America are:
—San Francisco
—Portland, OR
—New York City
—Los Angeles
—Miami
—Orlando
—Austin, TX
—Las Vegas
—San Diego
—Seattle
WalletHub’s list includes cities that cater to foodies who prefer to cook at home, explore the local gastronomy or both. It noted that the foodie culture isn’t limited to restaurant-goers.
The foodie lifestyle can also be very expensive, however, considering that restaurant prices have risen. In fact, Americans spent more money at food establishments than at grocery stores for the first time in 2015.
Yet eating at home can also be pricey depending on the local cost of living and the quality of homemade meals, according to WalletHub.
READ MORE: Underrated Foodie Cities in America
The same report also found that:
—New York has the most restaurants of the cities on its list, nearly 38 times more than Pearl City, Hawaii, which has the fewest.
—New York also has the most gourmet specialty food stores, 56 times more than West Valley, Utah with the fewest.
—San Francisco has the most cooking schools, close to 38 times more than Omaha, Nebraska, which has the fewest.
—Santa Rosa, California has the highest ratio of full-service restaurants to fast-food eateries, three times higher than Jackson, Mississippi, the city with the lowest ratio.
By now everyone knows there was an angry storm that ravaged the Caribbean islands before moving up the state of Florida and the Keys this past week. Captain Fiona O'Connor, resident of the British Virgin Islands and a good friend of Culinary Latitudes, was lucky enough to make it through Irma's fury and devastation, along with several of her friends.
We interviewed Ms. O'Connor the end of August and learned so many amazing
things about her and her life journey, and we are very eager to share her story. Although, currently nothing compares to the support and love she is showing the stranded islanders with her new kitchen and love of cooking!
Fiona's plans were to open a new business, Captain's Kitchen (more about this in the interview below), in October/November of this year. This new business will provide fresh local food as well as ready made meals to the sea travelers taking advantage of the crystal blue waters around the area.
After hurricane Irma's winds annihilated many of the homes in the BVI, Fiona has changed her focus to helping the land dwellers. "Remarkably my kitchen is standing strong" she said; and now the Captain's Kitchen team is working to feed people in need. She recently shared "One week on (after Irma hit) and slowly we are finding supplies easier, the military and British police are here in force and moral is high. I am staying in Tortola to help and continue with making Captain's Kitchen happen. I will just have to revert my business from the boating community to the (land) community. First things first, help the local community. ..."
Please read on to learn more about Captain Fiona and why she truly is an angel of the sea!
Fiona, would you please tell us a little about yourself and how you ended up settling in the British Virgin Islands:
I was born in the outback of the western parts of Australia to an Irish father and Italian (Australian born) mother, yet grew up on the coast in the east. I had a very enjoyable upbringing with camping trips, fishing, holidays around Australia. We had many animals, from Horses, dogs, cats, cows, guinea pigs, birds, fish, reptiles and more. I am the middle child with an older and younger brother, who I love spending time with when I go home.
I miss Australia, yet have always loved travelling and I have many friends who I keep in contact with back home. I visit Australia pretty much every year but with my new business I won’t make it back this year.
I embarked on my first journey overseas when I was 18 and I bought a one-way
ticket to London. 1.5 years later I returned home with a whole new outlook and vision for my future. I had worked various jobs overseas as I moved through different countries and cultures. From a marine park to hospitality positions and an apprentice jockey at a famous stable. I returned home and moved to Byron Bay and started working in the charter industry at a busy Byron Bay dive shop called Sundive.
My first business was taking photos of beginners who learned to surf through the local surfing school. Even my dog was into the surfing scene. Gidjit became famous, and remained famous for years, as the mascot of the local surf shop named ‘Black Dog Surfing’. With this business, I was sponsored by the government as the NEIS ... which is the National Entrepreneur Incentive Scheme.
My love of the sea brought me to the British Virgin Islands and, as of this year, I’ve lived here for nearly 10 years and I have the support of an amazing group of friends. After all these years at sea I have decided to make a move from sea to land.
Tell us about your experience in becoming a captain:
I landed in the Boating industry in the small, yet very touristic, Aussie town on the east coast called Byron Bay. This was now 23 years ago. I started off as a deck hand, completed my dive masters in 1996, and went on to become a dive instructor and then a professional captain. Back then (in 1994) I was part of a very small percentage of women within this field.
Most of the courses I completed and the positions I have held have been mainly dominated by men. From diving, boating, first aid to heavy rigid truck, fork lift, and a tour guide in Kakadoo National Park.
After many years in this industry as mate, guide, chef, and instructor, and thousands of miles of experience, I chose to start looking for the position as Captain. I love boats and knew if someone would give me the opportunity to do so, then I could prove my experience, dedication and care for their vessel and crew. I was given this opportunity in 2007 and been in my element since. I have learned a lot over the years as a captain and I constantly encourage young, ambitious women to do the same … if that is where their passion lies.
One example of supporting women in business was the reality show called ‘The Sea Angels’. This TV show was written by me during a crossing from Aruba to Colombia about just this. Women helping people in need. This venture received much positive support and funding was obtained within months of sharing the idea with others. Now, over 50,000 nautical miles later, many ocean crossings, 48 countries visited, 8 years of living on boats, many new friends, sailing stories and fond memories, my full time at the helm is slowing down. Time to move back to this thing called ‘Land’.
What was your most memorable/thrilling adventure at sea?
I would have to say the ‘Nature Experiences’ I have had over the years. My love for animals, the ocean and adventure is what has driven me to choose a life away from family, friends and somewhat traditional responsibilities. I would say a story I do tell, which gives me a chill of excitement, would be when I was sailing into the Galapagos islands on a delivery to Australia from Road Town, BVI. My brother, Glen, was onboard and this was not only his first ever sailing experience yet also his first long sail --the Pacific Ocean! We could see the Galapagos Islands in the distance and dropped the sails as there was a huge amount of leatherback turtles on the surface, as well as seals, sailfish and sharks. We didn’t want to hit anything. I was at the helm and heard a huge blow from the spout of an orca whale right next to the boat! The orca was riding our wake and crossing under the boat and jumping in the wake! I could hardly yell out to the rest of the crew, I was lost for words! It looked so surreal. As far as nature goes, the Galapagos Islands is the most amazing group of islands I have visited to date. The following day was spent scuba diving with hundreds of hammerheads, seals, and a thousand other marine life. Albatross, aquatic iguanas and land tortoises were also seen while there.
And then there is the time of 25’ Seas, 60 knot winds, and an angry ocean where a crew member screamed frantically for her life in the middle of the Atlantic Ocean…yet that’s another story.
After all your years at sea, how did you come up with the idea of Captain’s Kitchen?
After years of working in the charter industry on captain only charters, crewed charters and deliveries, I realized what was lacking… time away from the galley and enjoying the surroundings. I came up with the idea of Captain’s Kitchen, to be launched here in the BVI, which will focus on the boating indus
try, villas, and also the local community. I saw a service that could save people time in the galley (often mums and the ladies) preparing meals for family and friends and allow them more time enjoying the beauty of the islands, sea and their vacation. With an online ordering system we would provide boat provisions, and even prepared meals, using local fresh ingredients where possible. This would make holidays for families and friends have a better flow. A local celebrity entrepreneur, Richard Branson, launched a scholarship program for eligible local startup businesses in 2017. My concept was accepted and I am now part of the Branson team. The Captain’s Kitchen will be launched October/November 2017.
Share a little about starting a business in the British Virgin Islands:
Starting a business anywhere is difficult, this is number 3 for me. It has been a challenge here in the BVI with the different laws and regulations. Some more difficult than back home in Australia and some so much more lenient. The island style life can be somewhat relaxed yet also the process of getting a trade license (necessary for everyone not born here in the BVI) and getting work permits for staff, bank loans and recognition is a difficult journey for an outsider. Everyone wanting to start a business must have a ‘belonger’ who is someone who has been living in the territory over 20 years and passes the eligible ‘belonger’ status. This would be a person born in the BVI who will hold 51% of the business. Even though the British Virgin Islands is an overseas territory of Britian, this does not allow any leniencies to those who carry a British passport. I have an Irish passport (my dad is from Dublin), Australian Passport, US visa and a BVI residency. I do like the rules here as it keeps the island quaint and unique.
Any other hobbies you'd like to share?
I have many interests. Growing up riding horses and competing is a fond memory I miss, yet I feel my ride is now at the helm of the various catamarans I captain. I also enjoy so much being in the galley and now the in the kitchen. My fantastic mum has always made beautiful meals from fresh home grown produce and family recipes passed down from her Italian father, who was a top chef from Milano. I believe my Ita
lian heritage has a lot to do with my love of cooking with fresh ingredients. Another interest I have is underwater photography. I worked on Australia’s #1 Island Resort, Hayman Island, as their underwater videographer for 2 years. My current favorite new toy is a drone. To be able to see and photography of all these islands from above, without travelling in a helicopter, is mind blowing!
Finally, do you have a favorite recipe you’d like to share with us?
I must say, I do enjoy making pasta and reproducing my mama’s recipes. Making pasta, and cooking in general for me is very therapeutic, relaxing and fulfilling. My pasta is generally a whole day affair shared with friends, a bottle or two of red and a slow cooked sauce even my Nonno would be proud of. I’ll give you a little hint…make your pasta traditional style making sure you use organic eggs, organic flour, fine kosher salt and a little water if necessary.
Sauce Recipe by Fiona of Captain’s Kitchen
This tasty sauce is best with fresh pasta and good friends!
Brown the beef in small portions in a hot pan. Add beef, salt and pepper, and enough water to a sauce pan to cover the beef. Simmer the beef for about an hour. Make sure the liquid does not dry out, keep the beef moist and saucy.
While this is simmering saute your onion and garlic in a quality oil until soft and set aside.
Open the next bottle of red – I love the Apothic Dark – a beautifully blended wine with dark fruits such as blueberries and blackberries with opulent notes of coffee and yes…dark chocolate. Yummo. Fantastic for drinking and make sure you save some for the sauce!
Once your sauce is thick and meaty add your extras. Tomato paste (I use a nice rich organic paste with no preservatives for a rich healthy flavor). About a table spoon and a bit...sautéed onion and garlic. Allspice, a rich blend of Italian herbs and salt and pepper. Simmer again for another couple of hours. Add the wine. Chopped fresh parsley. Simmer again for another hour.
By now your pasta should be dried, cut and ready for action. Remember pasta can be frozen and takes a while to make. When we have the pasta days, I always have people begging to take some home so making more rather than less is advisable for these such moments.
The sauce is ready when you can smell the flavor and scent of the spice (at least 4 hours) and richness of the tomato blended with the aromas of a patiently cooked meal. By this time everyone is hungry and ready for the longest pasta sauce construction they have ever tasted!
Quick version can be done in the pressure cooker yet does not have the same social effect. Buon Appetito!
After wreaking havoc in the Caribbean ... Hurricane Irma is hurtling towards South Florida, and the threat of catastrophic damage is forcing residents and businesses to grapple with finding a balance between self-preservation and maintaining order. There were several cases of tensions boiling over as Floridians scrambled to secure emergency supplies and evacuate their towns.
picture provided by Sun Basket, August 2017
We thought it would be a good idea to share nutritionist Lindsey Kane and recipe developer Paul Conte's Stress-Beater smoothie recipe. As a bonus there are three additional nutrient-packed and colorful smoothies for you to try. Whether you’re facing a stress-filled morning or recovering from the night before, want to look your best or need an extra boost of energy before walking out the door, we have a drink to get your day moving in the right direction.
Start your day with a Stress-Beater Smoothie that will help you handle whatever the universe throws your way.
Start your day with a smoothie that will help you handle whatever the universe throws your way. The combination of lime, avocado, banana, spinach, and coconut water delivers a heavy dose of stress-beating vitamin C, potassium, and magnesium to help manage blood pressure and will give you a boost of the feel-good neurotransmitter serotonin.
Using a sharp knife, peel the lime; cut the lime in half crosswise then coarsely chop the fruit. Discard any seeds.
In a blender, combine the chopped lime with the coconut water, avocado, banana, and spinach. Season lightly with salt and blend until smooth.
Pour the smoothie into a glass and serve. Serves one.
This vitamin C and antioxidant-rich blend is hydrating and gives you a glow that lasts all day!
This Vitamin C and antioxidant-rich blend of tropical fruits, fresh carrots, and the hydrating, good-for-you fats in tahini will give you a glow that lasts all day long.
In a blender, combine the orange juice, pineapple, mango, carrots, and tahini. Season lightly with salt and blend until smooth.
Pour the smoothie into a glass and serve. Serves one.
Trade your mocha latte for a Mojo Maker and get an energy boost from this delicious blend instead.
Skip your mocha latte and get an energy boost from this delicious blend instead. A double dose of almonds—milk and butter—get you moving with magnesium and B vitamins. Antioxidant-packed blueberries are low on the glycemic scale, which means they’ll help prevent energy-sapping spikes in your blood sugar.
In a blender, combine the almond milk, banana, blueberries, and almond butter. Season lightly with salt and blend until smooth.
Pour the smoothie into a glass and serve. Serves one.
Okay, you've overindulged the night before and need to hit your "restart button". Try this mix of yogurt, coconut water, and strawberries!
When you’ve overindulged the night before, this mix of protein (yogurt), potassium (coconut water), and antioxidants (strawberries) will quickly get you back on track.
In a blender, combine the coconut water, strawberries, yogurt, chia seeds, and honey. Season lightly with salt and blend until smooth.
Pour the smoothie into a glass and serve. Serves one.
Bam! This is a new way to experience a tasty margarita with friends and family. Try this drink is nice with a fresh mango salsa and chips.
Pour all drink ingredients in an ice filled cocktail shaker (see simple syrup recipe, if needed). If you like your rim salted or sugared, rub your lime on the edge of the glass and dip into the salt or sugar. Shake vigorously and strain into ice filled glass. Garnish with a lime wedge.
Combine all 3 ingredients in a 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.
They say key lime pie originated in Key West some time toward the end of the 1800s. As the story goes, Florida's first millionaire, William Curry, was a prominent Key West resident and Bahamian-born immigrant. There is a story that is told on Key West that his cook, named "Aunt Sally" created the very first key lime pie. We thought you might enjoy some other was to eat this tiny (1 - 2 inches in diameter) green fruit. Story and photos found on USA Today 10 Best; date April 6, 2017
Although Key lime pie has spread in popularity throughout Florida – where the Key lime tree takes root – and beyond, Key Westers take proud ownership of its invention back in the pioneer days. Unlike the green Persian lime, the ping-pong-sized Key lime packs a more powerful pucker and has a lighter color.
Some of Key West’s best edible uses of its namesake lime think outside of the pie. And because eating in Key West so often means – or least involves – drinking, you'll also find some potent Key lime libations that take advantage of the fruit’s explosive flavor.
Key lime stuffed French toast at Azur Restaurant
Key lime pie at breakfast? Sure, as long as you sandwich it between slabs of Texas toast in vanilla custard. Add berry compote, and you have a truly legit excuse to indulge first thing in the morning.
Crackling calamari salad with Key lime vinaigrette at Thirsty Mermaid
Key lime vinaigrette sparks Thirsty Mermaid's calamari salad
This sophisticated, off-the-grid little restaurant puts the Key lime to savory use in an olive oil, chili and miso dressing that pairs charmingly with the frisee's bitter bite and crispy-fried rings of lightly breaded calamari. Key lime peanuts at Kermit’s
Salty-sour treats at Kermit's
Keeping in a savory vein, wake up your taste buds with these simple little gems. It seems salty-sour is as happy a combo as salty-sweet at Kermit’s Key Lime Key West Shoppe. Kermit Carpenter makes and sells 125 different edible Key lime products from hot sauce to truffles, so don’t be surprised to see his name leap forth again. Apparently, for this Kermit, it really is easy being green(ish).
Lobster Benedict with Key lime hollandaise at Blue Heaven
Key lime hollandaise perfects Blue Heaven's lobster Benedict
Need we say more? This triumph of local seafood and citrus is almost single-handedly responsible for the restaurant’s popularity. Well, that and its Key lime pie topped with a good four inches of meringue – not an easy feat in the tropical humidity.
Grouper sandwich with Key lime sauce at B.O.’s Fish Wagon
True Key West funk at B.O.'s Fish Wagon
Colorful and Sanfordesque, B.O’s claims a long tradition of famous grilled or fried grouper sandwiches topped with its tangy tartar-like sauce. Key lime ice cream at Flamingo Crossing
This popular Duval Street ice cream shop makes the inevitable Key lime ice cream. When it comes to sweets, Key lime adds a nice tang that balances. Key lime fudge at Kermit’s
Of course, Kermit sells some of the town’s best Key lime pie, including frozen wedges on a stick dipped in chocolate. The Key lime fudge, however, concentrates the flavor of an entire pie into just a few potent, creamy bites and is easier to transport home than a whole pie.
Chef's Real Key Lime rum at Key West First Legal Rum Distillery
Key lime rum chef-made with the real deal
Key limes are no stranger to beverages – from Key limeade at various venues throughout Old Town to the latest Key Lime WitNess sour beer at Waterfront Brewery. The bite you get from a shot of the rum at this distillery, however, is unique: sharply alcoholic and subtly citrus with a touch of sweetness.
Craftsmanship in Every Sip at Key West First Legal Rum Distillery
Key Lime Martini at Matt’s Stock Island Kitchen & Bar
Liquid Key lime pie at The Perry Hotel Key West
Like Key lime pie in a glass, martinis featuring Key limes are easy to find in Key West, but you’ll be hard-pressed to sip one with a better view than at Matt's Stock Island at the new Perry Hotel Key West. It overlooks a harbor filled with yachts, charter boats, shrimp trawlers and the other gritty commercial fishing boats Stock Island is known for.
Fresh squeezed lime and pineapple juices, plus cream of coconut give the martini its stand-out character. And stand-out characters are what make Key West. Key Lime Krack shooter at Better Than Sex
Of all the sinful indulgences in this suggestive, bordello-like setting, the potent Key lime experience topped with “whip” and “krack” (salty sweet graham crumbs) leaves you most breathless. (photo above is stock photo)
This Key Largo restaurant is thriving after being totally destroyed by a disastrous fire in 2010. The new Snook's Bayside Restaurant and Grand Tiki Bar, in Key Largo, Florida, sits under a tiki and is the place to go for an Upper Keys sunset celebration. They are proud to offer a new design where every seat in the house has an unobstructed waterfront view. Every day they have a Sunset Horn Celebration. A rope is attached to an old boat and a randomly selected patron is given their signature rum drink in a hallowed out coconut, and they pull the rope to blow the horn, ushering in the sunset. Then the live music begins and the tiki torches are lit, dramatically transforming the entire place into a romantic island oasis.
Snook's Bayside offers a "You Hook 'em, We Cook 'em" choice to their menu, where they use the freshest of ingredients. We highly recommend you check out their Snook's Stoli Blueberry Mojito, which is a great accompaniment to the Pistachio-Encrusted Yellowtail Snapper. We are sharing the chef's recipe to this snapper dish, served with sweet chili sauce. Bon Appetit!
To prepare the yellowtail snapper: Place ground pistachios on a large plate. Dredge both sides of snapper fillet in nuts. Melt 2 tablespoons butter in a large saute' pan and cook for 5 minutes. Turn fillet and cook for 2-5 minutes more, until fish is golden brown and flakes when tested with a fork.
To make the sweet chili sauce: Meanwhile, place a medium saute pan over medium heat for 2-3 minutes. Add 2 tablespoons butter and shallots and saute until shallots are softened. Add cream and reduce until it thickens somewhat. Stir in 1 tablespoon butter and season with salt and pepper to taste. Simmer for 5 minutes. Stir in Asian sweet chili sauce.
To plate and serve: Place yellowtail snapper fillet in the center of a dinner plate. Top with mango cubes. Pour sweet chili sauce over the mango-topped snapper and serve immediately.
The flavors in this chili will explode in your mouth! Jerk seasoning has Rastafarian roots and is usually used on meats. This recipe includes protein rich quinoa. The mango salsa is a nice cool down for the spicy Jamaican seasoning.
Make it leaner by omitting the oil and cook the onions and bell pepper in water instead. You'll save 20 calories and 2.5 grams of fat per serving.
Prep Onion, Bell Pepper, and Quinoa
Peel and coarsely chop 1 1/2 of the red onions. Dice the remainder and save for the salsa. Remove the stems and ribs of the bell peppers and coarsely chop. Rinse the quinoa.
Start Cooking Chili
In a large sauce pan over medium high heat, heat 1-2 teaspoons of oil until hot, but not smoking. Add the onion and bell peppers, salt and pepper lightly, and cook for two minutes until soft. Add the jerk seasoning and cook until fragrant, about one minute. Add the quinoa, tomatoes, and 3 cups of water. Bring to a boil and turn down to simmer and cook about 18-20 minutes until quinoa is cooked and chili begins to thicken. While the chili is cooking begin the salsa.
Make Mango Salsa
Peel the mango and cut into 1/2 strips and cut the strips into 1/2 squares. Mix the mango, diced onion, chopped cilantro. Juice the limes into the bowl and season with salt and pepper. Mix together.
Finish the Chili
Once the chili is done add rinsed beans and diced ginger to the sauce pan. Mix together and heat until beans are warm. Serve the chili in a bowl, topped with the mango salsa.
Recipe and photo credit: Sun Basket
1 1/2 oz light rum
2 oz cream of coconut
2 oz pineapple juice
1 cup crushed ice
Coming all 4 ingredients in blender and mix until smooth. Serve in glass and garnish with pineapple and cherry.
For an extra kick, pour an additional shot of rum over a spoon onto the top of your drink. We like to add a coconut rum as our floater. Enjoy!
South Florida is not lacking for beautiful views, even at their many seaside restaurants. We prefer to dine near the water, especially in the evenings because it's cooler at that time and there is always a nice breeze coming off the water. Besides the visual aesthetics, the food at these restaurants listed below make a visit to each of them worthwhile. We need to say, while these are delicious choices ... there are many others we still need to try. Culinary Latitudes is sharing this review of "Best Waterfront Restaurant" written by Gold Coast's Fort Lauderdale Daily because we have used the list ourselves and can confirm their excellenct choices. The Intracoastal Waterway and the Atlantic Ocean provide the perfect backdrop at these fine establishments. From Fort Lauderdale to Boynton Beach, here is a list to get you started on your culinary tour of seaside dining. We will be updating this article and would love hear your thoughts. Do you have a favorite? Photo credit to Fort Lauderdale Daily.
The View: The Lauderdale Marina and the Intracoastal Waterway
With an outdoor patio and panoramic views of the Intracoastal, 15th Street Fisheries is the ideal spot to impress out-of-town guests. Grab a seat on the patio or reserve a window-front table in the boathouse to watch the endless stream of boats cruise by. After the meal, peer over the dock to catch sight of schools of tarpon and the occasional manatee. Try the pan-roasted black grouper, the citrus grilled salmon or the miso glazed roasted Chilean sea bass.
$$ / 1900 SE 15th St., Fort Lauderdale
HUDSON AT WATERWAY EAST
The View: The Intracoastal Waterway
This new restaurant along the Intracoastal in Delray Beach boasts a little bit of everything – stunning waterfront views on the pier, cozy booths and tables inside the restaurant that are elevated to offer views of the water, plus a U-shaped bar that serves craft cocktails. The beautifully plated dishes are a creative fusion of meats, hand-crafted pastas and fresh, daily fish. Favorites include the lobster potato skins, the pretzel encrusted crab cake and the brisket short rib burger.
$$ / 900 E. Atlantic Ave., Ste. 22, Delray Beach
50 OCEAN
The View: Delray Beach and the Atlantic Ocean
From the second floor, diners can look out of floor-to-ceiling windows as they dine for lunch, dinner or Sunday brunch. Check out the saltwater fish tank as you enjoy a handcrafted cocktail at the quartz bar. Try the baked grouper topped with blue crab, the mussels, the double stuffed lobster roll or the scallops with pork belly and applejack barbecue sauce.
$$$ / 50 S. Ocean Blvd., Delray Beach
BEAUTY & THE FEAST
The View: Fort Lauderdale Beach
A new addition to The Atlantic Hotel & Spa on Fort Lauderdale Beach, Beauty & the Feast offers an unbeatable atmosphere with ocean views, outside seating and a lounge, plus crave-worthy food. Stop in for breakfast, lunch or dinner, or try the weekend brunch for specialty omelets and Benedicts. Don’t leave without trying the coconut sorbet and carrot cake. Linger to watch the sunset from the hotel’s fifth floor ocean terrace.
$$ / 601 N. Fort Lauderdale Beach Blvd., Fort Lauderdale
GRILLE 66 & BAR
The View: The Intracoastal Waterway
Expect excellence at the Hyatt’s steakhouse waterfront restaurant. Four-star chef Michael Siegel serves inspired seafood dishes, as well as prime 28-day aged beef. The location makes for a great place to spot cruising mega yachts. Try the steaks, the Niman Ranch Pork Chops or the award-winning macadamia nut crusted Chilean sea bass. Stop by the bar from 5 p.m. to 7 p.m. for the daily happy hour that features half-priced potato skins, crabcakes, sirloin sliders and more.
$$$ / Hyatt Regency Pier Sixty-Six, 2301 SE 17th St., Fort Lauderdale
THE PIRATE REPUBLIC SEAFOOD & GRILL
The View: The New River
The aptly titled restaurant embraces pirate lore with authentic relics, banners and even a pirate ship for decoration. But don’t let the décor intimidate you – this restaurant knows good food. The Pirate shines with its fresh creative seafood dishes, such as the fire coral shrimp and the fish ceviche, plus its seafood specialties like the Asopado De Marisco – a bowl of seafood with tomato, green and red bell peppers, garlic, cumin, oregano, wine, brandy and spices tossed with rice. Also try the fish and shrimp vatapa with acaca – a traditional Brazilian dish that takes two days to prepare!
$$ / 400 SW Third Ave., Fort Lauderdale
BLUE MOON FISH CO.
The View: The Intracoastal Waterway
Just north of Fort Lauderdale, you’ll find the picturesque Blue Moon Fish Co. in Lauderdale-by-the-Sea. Boaters can dock their vessel in front of the restaurant and enjoy lunch or, if it’s later in the afternoon, order something off of Blue Moon’s “middle menu.” The restaurant proudly serves local “day-boat” fish, and offers dishes with a Florida-Louisiana-Cajun flair. Try the Big Easy Seafood Gumbo or the crispy calamari and shrimp for an appetizer, and order the pan-roasted yellowtail snapper for dinner.
$$$ / 4405 W. Tradewinds Ave., Lauderdale-by-the-Sea
BANANA BOAT
The View: The Intracoastal Waterway
This restaurant started out in Fort Lauderdale in 1971 and moved its way north to Boynton Beach in 1978. Since then, it’s become an “anchor” restaurant in the Boynton Beach community, providing unbeatable views of the Intracoastal Waterway from the covered patio deck. The restaurant is known for its authentic Florida food and charm with dishes like conch fritters, Grouper Key Largo and baked tilapia with crabmeat stuffing.
$$ / 739 E. Ocean Ave., Boynton Beach
SEA LEVEL RESTAURANT – OCEAN BAR
The View: Fort Lauderdale Beach
3030 Ocean comes to mind when you think of dining at the Marriott Harbor Beach Resort & Spa. But don’t overlook its sister restaurant, Sea Level, located directly on the beach. The restaurant, which includes a covered patio and a beachside bar, offers a relaxed atmosphere for lounging after a day in the surf and sand. For a light snack or lunch, try the peel and eat edamame, the hummus and pita dip or the jumbo lump crab and arugula salad. The dinner menu offers an array of burgers, grilled steaks and seafood. To end the night right, try the Harbor Beach Tipsy Turtle cocktail – $1 of every sale is donated to the sea turtle conservation fund.
$$ / 3030 Holiday Drive, Fort Lauderdale
STEAK 954
The View: Fort Lauderdale Beach
Steak 954 continuously finds its way onto our “best of” lists, and we couldn’t ignore it for this waterfront restaurant feature either. The high-end steakhouse offers not only exceptional food, but also an exceptional view. And if the ocean doesn’t mesmerize, the 15-foot long reef aquarium that’s home to jellyfish surely will. Try the raw bar for fresh oysters, shrimp, crab and ceviche. For dinner, try a dry-aged steak with a side of stuffed hash browns. The restaurant also offers breakfast, lunch and, of course, brunch.
$$$$ / W Hotel, 401 N. Fort Lauderdale Beach Blvd., Fort Lauderdale /
CASABLANCA CAFE
The View: Fort Lauderdale Beach
This historic-home-turned-restaurant makes for a romantic dinner on the beach with live entertainment every night. You may have to wait a few minutes to be seated, but it’s worth it. Ask for a table on the wraparound porch, or opt for the upstairs dining room with a balcony patio that overlooks A1A and Fort Lauderdale Beach. Try the deep sea linguine or the blue crab crusted mahi mahi. Plus, the sandwiches all come with homemade Parmesan waffle fries. Delicious.
$$$ / 3049 Alhambra St., Fort Lauderdale
WATERSTONE BAR & GRILL
The View: Lake Boca, Intracoastal Waterway, Atlantic Ocean
We recently featured Waterstone’s sister restaurant, Boca Landing, in our dining section. But Waterstone serves as the more casual, laid-back counterpart. The seafood restaurant at the new Waterstone Resort & Marina, formerly the Boca Raton Bridge Hotel, offers three water views of Lake Boca, the Intracoastal Waterway and the Atlantic Ocean. Enjoy a specialty cocktail while indulging in the raw bar. Or make it an evening out with fresh seafood entrées and chef specialties like the Asian ahi tuna salad as you watch the sunset.
$$ / 999 E. Camino Real, Boca Raton
LUCCA
The View: The Intracoastal Waterway
With grand ceilings and tall, arched windows showcasing the blue waters of the Intracoastal, Lucca makes for an extravagant dining experience. You’d expect no less at the Boca Raton Resort. The restaurant features an open-arched kitchen, serving Tuscan and Mediterranean cuisine – think citrus marinated olives, eggplant rollatini, lamb sugo and veal osso buco Milanese. The restaurant also boasts an award-winning wine list, and two rooms for private dining.
$$$$ / Boca Raton Resort & Club, 501 E. E. Camino Real, Boca Raton
MARTI’S NEW RIVER BISTRO
The View: The New River
Planning to catch a play at the Broward Center for the Performing Arts? Now you can enjoy a waterfront meal prior to the show at Marti’s New River Bistro. The new restaurant, located at the Center’s Huizenga Pavilion, offers indoor and outdoor seating with a prix fixe dinner menu starting 2.5 hours before shows. For $36 per person, diners can enjoy an appetizer, entree and dessert. We suggest the Greek salad and the lobster and shrimp mac and cheese, plus the Key lime pie. Not ready to end the night after the show? On Friday, Saturday and Sunday, the restaurant stays open after performances for drinks, dessert and coffee.
$$$ / 201 SW Fifth Ave., Fort Lauderdale
CAFFE LUNA ROSA
The View: The Atlantic Ocean
Many waterfront restaurants serve your typical tropical cocktails and fried food. Not Caffe Luna Rosa. The Delray Beach restaurant offers authentic Italian dining with a stunning oceanfront view. The perfect date night? We’d say so. The chefs roast their own coffee beans, bake their own breads and prepare fresh pasta in-house daily. Try the scallopini di vitello alla marsala or the Florida yellowtail snapper Francese.
$$ / 34 S. Ocean Blvd., Delray Beach
COCONUTS
The View: Canal on the Intracoastal
We love the Foxy Brown and the Red Cow, but Coconuts might be our favorite restaurant from the Be Nice Restaurants group. The Fort Lauderdale staple is situated just steps from Fort Lauderdale Beach and offers comfort dishes like coconut shrimp, a to-die-for lobster roll and a blackened or grilled mahi sandwich. A must-try dish is the “Comfort Bowl” with lobster – a creamy mix of pasta shells, sriracha cheese sauce and lobster. Yum.
$$ / 429 Seabreeze Blvd., Fort Lauderdale
SOUTHPORT RAW BAR
The View: Canal on the Intracoastal
This dockside restaurant is tucked into a side street off of 17th Street in Fort Lauderdale. It doesn’t look like much from the outside, but walk to the back patio and it’s full of life. The restaurant – a favorite with locals – backs up to a canal that opens into the Intracoastal. It’s a great spot for an afternoon beer (or two) while snacking on fish tacos, oysters and fresh steamed mussels.
$$ / 1536 Cordova Road, Fort Lauderdale
On a Monday night you would think most restaurants would be a little slower and it would be easy to get a table. Not at SweetWater Kitchen in Boynton Beach, Florida. Even the hostess and our waitress were shocked at the foot traffic on this normally quiet evening. We had heard that this town was starting to step up the quality of dining establishments and our experience at SweetWater would prove this to be right!
We had a short wait and got the last high top available. The wait staff were friendly and seemed to handle the rush like the pros they are. We could see the chefs in the back working hard and even smiling while they whipped up their creations. We quickly learned that SW was known for their drinks .... of course we had to try a couple. We had a berry bramble and whiskey ultimate, that used rhubarb bitters, and thought if our meals was as good as the drinks we were in for a treat.
We ordered the tataki, which is fish seared about 15 seconds on each side. Their tataki was a choice of yellow snapper, salmon, or tuna you order by the piece. They serve it beautifully with a volcanic lava rock on fire and you cook your seafood to your liking. And the sauces ..... wow! We also asked about the blue crab sushi and the waitress said that was her all time favorite. We have to agree with her .... it's now ours. The chefs know what they are doing! SweetWater just started serving sushi and I'm sure it will stay on the menu for a very long time, at least we hope so. Definitely worth a try if you are in the neighborhood.
Here is our recipe for a Berry Bramble that will quench your thirst!
In a cocktail shaker, muddle blackberries with gin, blackberry liquor ( optional) lemon juice, simple syrup or agave, until broken up and they release their juice.
Double strain, using a fine mesh strainer, to remove seeds.
Fill 3-4 rocks glasses with ice. Divide blackberry -gin mix among the glasses, and top with soda or ginger brew. Garnish with a blackberry and lemon zest.
In a few short days most of us will be finding the perfect viewing spot to watch the 2017 eclipse of the sun. If you are wanting something to tide you over while enjoying the show, we've come up with the perfect sandwich for you! Moon Over Myhammy! This moon shaped delight has been served at restaurants across the US for decades. It's easy to cook and will travel well if you're driving to the ideal viewing spot.
Can we suggest a Sunshine Wheat Beer by New Belgium to go with your Moon over Myhammy? Seems like a match made in heaven.
If you'd like to see how much of the eclipse you will be able to view in your area just click on this link and type in your zip code!
Put two medium size skillets over medium heat. In one skillet, add butter and scramble the two eggs. Salt & pepper the eggs to taste. In other skillet, brown the sliced deli ham, without separating the slices.
Once the ham is brown, place the Swiss cheese on top of the ham and allow them to melt slightly.
Toast the bagel slices and place the ham and Swiss cheese onto the bottom piece of toasted bagel. Scoop the scrambled eggs out of the other pan with a large spatula and place on the ham. Place the american cheese slices on top of the eggs and top the sandwich with the the other slice of bagel.
Pretty easy and darn tasty! Happy eclipse day!
These chilaquiles may be the best thing that ever happened to tortilla chips! Easy stove top dinner!
Make tomato sauce - Peel and finely chop enough red onion to measure 1 cup. Finely chop an additional 2 tablespoons onion for garnish. Finely chop, press, or grate enough garlic to measure 1 teaspoon. If using, coarsely chop the chipotle chile. In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the 1 cup onion, season with salt, and cook, stirring occasionally until softened, 5 to 7 minutes. Raise the heat to med-high, stir in the garlic and the Yucatan spice blend (you can substitute with your favorite Mexican seasoning), and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 cup water, and as much chipotle chile as you like and season lightly with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce thickens slightly, 8 to 10 minutes.
Prep the black beans and garnishes - Rinse the beans, trim the ends from the radishes; thinly slice, cut the avocado in half. Remove the avocado pit, scoop out the flesh, and cut the flesh into bite-size pieces. Cut half the lime into wedges. Save the rest for another use. Coarsely chop the cilantro.
Fry the eggs - In a small frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny. 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate. While the eggs cook, finish the chilaquiles.
Finish the chilaquiles - Stir the black beans into the tomato sauce and cook until heated through, 1 to 2 minutes. Remove from the heat, season to taste with salt, and stir in about 2 cups of tortilla chips.
Serve - Transfer the chilaquiles to individual bowls. Garnish with the radishes, avocado, lime wedges, cilantro, and remaining 2 tablespoons onion. Top with the eggs, crumble the queso fresco on top, and serve.
Ingredients (for two people)
Prep & Cook
Cook the pasta for two (can easily double) in generously salted water. Drain and transfer to a medium bowl; toss with 1 to 2 teaspoons oil. While the water heats and the pasta cooks prepare the ratatouille.
Prep the ingredients and cook the ratatouille - Peel and thinly slice enough red onion to measure 1/2 coup. Trim the ends from the zucchini; cut in half lengthwise, then crosswise on the diagonal into 1/4 inch thick slices. Cut the cherry tomatoes in half. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the zucchini and cook, stirring once or twice, until lightly browned, 2-3 minutes. Add tomatoes and cook, stirring occasionally, until they start to release their juices, 2-3 minutes. Season to taste with salt and pepper. While the veggies cook, prepare the gremolata and walnuts.
Make the gremolata - Zest and juice the lemon, keeping the zest and juice separate. Finely chop garlic. Strip parsley leaves from the stems and coarsely chop. Coarsely chop the walnuts for garnish. In a small bowl, stir together the lemon zest, 2 tablespoons lemon juice, garlic, parsley, 1 to 2 tablespoons oil, and as many chili flakes as you like. Season to taste with salt and pepper.
Finish the pasta - Add the cooked veggies and arugula to the bowl of spaghetti.
Serve - Transfer to bowl and top the walnuts and gremolata, sprinkle with any remaining chili flakes, if desired, and enjoy
Recipe and photo provided by Sun Basket Recipe Book; dated 8-14-17
Ingredients:
Chef's Tip - The key to browning steak strips for a stir-fry is to start with a hot pan and dry meat, so pat the steak as dry as possible before cooking.
What is Farm-to-Table? Besides your chef doing a lot of homework, it means they know the farm or ranch your product came from. If they know they’re raising their crops or livestock without added hormones or pesticides, and if they are cutting out the middleman by bypassing commercial vendors, then you’re eating farm-to-table! Check out these top 10 restaurants for you to enjoy an excellent Farm to Table experience. The only negative thing we have to say is ...why aren't there more of these dining establishments? This list is in no particular order and was found on Yelp.com.
Farmer's Table - $$ American (new), Salad, Seafood
1901 N Military Trl,
Boca Raton, FL 33431
Phone (561) 417-5836
Coolinary Cafe - $$ American (New)
4650 Donald Ross Rd.
Palm Beach Gardens, FL 33418
Phone (51) 249-6760
The Cooper - $$ American (traditional), Bars
4610 PGA Blvd,
Palm Beach Gardens, FL 33418
Phone (561) 622-0032
Farmhouse Kitchen - $$ Bars, Breakfast, Lunch
204 E Atlantic Ave,
Delray Beach, FL 33444
Phone (561) 266-3642
District Table & Bar - $$$ - American (new)
900 SE Indian St,
Stuart, FL 34994
Phone (772) 324-8357
Farmhouse Kitchen-Boca Raton - $$ - American (new & traditional), Vegetarian
399 SE Mizner Blvd,
Boca Raton, FL 33432
Phone (561) 826-2625
Market 17 - $$$ - American (new), Seafood
1850 SE 17th St,
Fort Lauderdale, FL 33316
Phone (954) 835-5507
Max's Harvest - $$ - American (new), Breakfast & Brunch, Diner
169 NE 2nd Ave,
Delray Beach, FL 33444
Phone (561) 381-9970
Angles - $$$ - American (new), Cocktail Bar
Located in Eau Palm Beach Resort & Spa
Phone (561) 540-4924
Harvest Seasonal Grill & Wine Bar - $$ - Wine Bar, American (new), Breakfast & Brunch -
1841 S Federal Hwy,
Delray Beach, FL 33483
Phone (561) 266-3239
We are so happy to share this recipe from Jamerican Cuisine in Boynton Beach, Florida. Thank you to Chris and Jasmine!
Drain the liquid from the can of beans into a large measuring cup. Add the coconut milk and enough water to make 4 cups of liquid. Place the liquid, beans, garlic, onions and thyme into a large pot. Add the salt and pepper and bring to a boil. Allow to boil for 2 minutes. Lower the heat and cook covered for 15-20 minutes or until water is absorbed. Fluff with fork and serve. Enjoy!
When you think of Jamaican food the first dish that comes to mind is Jerk Chicken. This is certainly the most popular dish on the island; although, this is considered their "fast food". There are so many 
more flavors to experience besides the traditional jerk seasoning. One of them being a brown sauce that is common in many of the Jamaican dishes; which is a superb blend of coconut milk, lime, thyme among other ingredients.
This farm-to-table experience at the restaurant Jamerican Cuisine, in Boynton Beach, Florida, is unique because the owners, Chris and Jasmine, have married both the Jamaican and American cooking styles in a way that is new to the dining industry. The experience here leaves you feeling like you just visited a five star restaurant in Jamaica. Everything from the presentation to the aroma of the spices makes a visit here a treat for your taste buds!
The choices are plentiful, like fried bammie, house-made plantain chips, ackee & salt fish, and Oxtail ... the 
ultimate Jamaican comfort food. We experienced two of the more traditional items on the menu. The yellow snapper, also know as Jamaican's "Sunday Supper", and of course ... the jerk chicken with rice and peas (aka rice and beans). The snapper came as a whole fish grilled with spices and herbs in a "brown stew run down" and topped with the freshest carrots, red peppers and green beans, along with coconut jasmine rice on the side.
As of the writing of this article, Jamerican Cuisine has been in business for 8 months. They are already talking about expanding. For now, we are going to enjoy as many visits to this establishment as we can before the line out the door is a mile long.
If you decide to give it try you may want consider the Dragon Stout, carrot juice, or Blue Mountain coffee. All three are delicious. When you arrive, Chris and Jasmine can be seen working hard to make your visit a memorable one. When you see them say "hail up" (a Jamaican hello) from us!
For a yummy authentic Jamaican rice and peas recipe, share by Jamerican Cuisine Restaurant, click here!
