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Tag: Food and Dining

  • Iconic 88-year-old restaurant reopens after 2024’s hurricanes

    PASS-A-GRILLE, Fla. — An iconic 88-year-old restaurant finally reopened in Pass-A-Grille Beach following the 2024 storms.

    The Seahorse Restaurant opened its doors this month after nearly 1-1/2 years of work.

    What You Need To Know

    • The Seahorse on Pass-A-Grille Beach has reopened 

    • It’s been closed since 2024 after hurricanes Helene and Milton

    • The owners made the restaurant look just like it did before the storms

    • Customers and the owners say they are thrilled that the 88-year-old restaurant has reopened


    The restaurant sits right on the water.

    “It’s been established since 1938 and is an iconic restaurant here in Pass-A-Grille,” said Anayeri Gomez, the owner and general manager of the Seahorse.

    It hasn’t always been easy. The restaurant took on 7 feet of water from Hurricane Helene.

    Not long after, the owner said Milton finished what Helene started.

    “We had about probably up to here on water. Everything was gone,” she said, pointing to a spot on the wall.

    The damage was so extensive that the city of St. Pete Beach condemned the building. But after nearly 1-1/2 years of work, and hundreds of thousands of dollars in renovations, the Seahorse finally reopened on Feb. 6.

    “We were able to recreate everything and put it back together the way we remember it,” Gomez said.

    Many of its customers have been coming to the now-historic building for decades. Regular customers Michael and Sue Valind were pleasantly surprised to see the same tables and décor from years ago.

    “When people come down, we always take them to our favorite places. And since we were dating in 1983, we’ve been coming to the Seahorse, and so this is our first time back since it’s opened,” Sue Valind said.

    The restaurant is already very busy making breakfast, lunch and packing to-go orders. Hungry customers are once again eating the meals they know and love from many of the same employees who worked there before the storms. The owners did have to hire some new people, though.

    Gomez is asking for a little patience as they get settled back in.

    She said it won’t be long before restaurant operations are back to normal.

    “It feels great to see all our community back here, our customers and our friends and family. It’s an amazing feeling,” Gomez said.

    It’s been a long road to recovery, but for the Seahorse, it has finally come to an end.

    Tyler O’Neill

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  • Coffee Concrete in St. Pete features caviar-topped fries

    ST. PETERSBURG, Fla. — This week’s Chef’s Kitchen features a breakfast burrito and caviar-topped fries with a mayonnaise-based sauce from Coffee Concrete in St. Pete. 

    Chef Yauhen Yurhelevich of Coffee Concrete makes the Breakfast Burrito and Cacio e Pepe Fries with Black Osetra Caviar.

    Beach Burrito (with bacon)

    Ingredients:
    1 (12″) flour tortilla
    ½ cup sharp cheddar, shredded
    1 crispy hash brown
    ½ cup scrambled eggs
    2-3 slices bacon, cooked crisp, chopped
    2 tbsp Pico de Gallo
    ½ avocado
    2 oz chipotle mayo

    Method:
    Warm tortilla.
    Layer cheddar, hash brown, eggs, bacon, pico, avocado, and chipotle mayo.
    Roll tightly.
    Optional: sear seam-side down until golden.
    Cut on bias and serve hot.

    Cacio e Pepe Fries with Black Osetra Caviar

    Ingredients:
    French fries, hot and crispy
    Pecorino Romano, finely grated
    Black Osetra caviar

    Cacio e Pepe Mayo:
    1 cup mayonnaise
    ½ cup Parmigiano Reggiano, finely grated
    2 tsp freshly cracked black pepper

    Method:
    Toast pepper briefly; cool. Mix with mayo and Parmigiano.
    Cook fries until crisp; season lightly.
    Drizzle fries with Cacio e Pepe mayo.
    Finish with Pecorino and top with Black Osetra caviar.
    Serve immediately, hot fries with cold caviar.

    Virginia Johnson

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  • Munchies Live BBQ takes grilling to the next level

    TAVARES, Fla. — If you think you know your way around a grill, this guy will blow your mind. In this week’s Chef’s Kitchen, Spectrum News heads to Lake County for a place creating quite the spectacle.

    As you approach Munchies Live BBQ, you might inhale the scent of BBQ before you see it. And you will see it, as the smokers are fierce!

    With two locations — one in downtown Mount Dora and one in Tavares — Chef Alfred Mann said he’s living inside the culinary world for a simple reason. 

    “Everything is connected to food,” Mann said. “Weddings, funerals, billion-dollar deals, breakups, makeups. Everything.”

    Chef Mann chose to demo a three-pack of protein, starting with his chop chicken.

    “BBQ is spiritual,” Mann said. “It’s a ritual you do over and over again.”

    Hungry? Let’s cook!

    MUNCHIES LIVE BBQ — (NOTE: The below recipes are provided by Chef Alfred Mann)

    BBQ CHOP CHICKEN (chop chicken hoagie and BBQ Fries)

    Method:

    1. Season the chicken lightly on all sides with SPS. Marinate 12 to 24 hours.

    2. Cook over an aged wood-burning grill.

    3. Allow to rest for one to two minutes. Then chop or slice and serve.

    Application/Usage — BBQ Fries, BBQ salad or Mac and Cheese Bowl, hoagies & sandwiches, platters with two sides, everyday use.

    Note: They serve as a hoagie with two of their soulful sides (Hoppin John & Baked Mac-n-Cheese) and BBQ Fries, day of visit.

    2: BBQ CHOP PORK (smoked pork Cuban and BBQ fries)

    Method:

    1. Season the pork generously on all sides with all-purpose seasoning. Marinate 12 to 24 hours.

    2. Cook over an aged wood-burning smoker at 400 F until bark forms. Cover and cook at 225 F for 10 to 12 hours until tender enough to pull apart.

    3. Allow to rest for 10 to 20 minutes, chop or pull and serve.

    Application/Usage — BBQ Fries, BBQ salad or Mac and Cheese Bowl, hoagies & sandwiches, platters with 2 sides, smoked pork Cuban sandwich, everyday use.

    Note: They serve a Smoked Pork Cuban sandwich with 2 of their soulful sides (BBQ Beans & Apple Coleslaw) and BBQ Fries, day of visit.

    3: BBQ SHRIMPS

    • Six extra-jumbo peeled and deveined shrimp with tail on.

    • 1 oz. avocado oil

    • 1/2 oz. shaved garlic

    • 2 oz. Munchies Live BBQ “Classic BBQ Sauce” or Munchies Live BBQ “Florida Citrus BBQ Sauce” (or similar sauce)

    • 1 tablespoon whole cold butter

    Method:

    1. Season the shrimp lightly on all sides with all-purpose seasoning. Marinate for 5 to 10 minutes.

    2. Dust lightly in rice flour, add oil to pan, cook over medium-high heat. Then sauté in a pan for two to three minutes — turning on all sides for even texture — until golden brown.

    3. Add BBQ sauce.

    4. Finish with “monter au beurre” — swirl butter in pan and plate, scrape with a rubber spatula over shrimp.

    5. Sprinkle with shake rub and garnish with sliced chives.

    Application/Usage — BBQ Fries, BBQ salad or Mac and Cheese Bowl, hoagies & sandwiches, platters with 2 sides, everyday use.

    The Mount Dora location is at 100 E. 4th Ave., and the new Tavares location is at 110 N. New Hampshire Ave. 

    Allison Walker

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  • Plantain Puerto Rican Lasagna at the Tiny Turtle

    COCOA BEACH, Fla. — A Caribbean fusion restaurant establishes itself as a Cocoa Beach landmark. Chef Moises Correa and his wife own the mom ‘n’ pop joint. Chef Correa says he spent his life fine-tuning his culinary craft to create a community gathering spot like The Tiny Turtle in Cocoa Beach.

    “I grew up in a family where my grandmother cooked everyday – three meals a day,” he says, typically incorporating traditional Puerto Rican things like sofrito, Adobo, or Sazon, just like at his restaurant.

    On this Christmas Eve, Chef is sharing his take on a dish that is popular in Puerto Rican holiday celebrations: Pastelón.

    Let’s cook!

    PUERTO RICAN PLANTAIN LASAGNA (recipe provided by The Tiny Turtle)

    Serves: 9–12

    Prep Time: 45 min | Cook Time: 60 min | Total: ~1 hr 45 min

    ■ Beef Picadillo

    Ingredients:

    1 Tbsp Oil

    4 oz Sofrito

    0.5 oz Chopped Green Pitted Olives

    0.5 oz Chopped Fresh Jalapeño

    1 Tbsp Adobo

    1 Tsp Sazón (Culantro y Achiote)

    1 Tbsp Caribbean Jerk Seasoning

    1 Tbsp Cumin

    1 Tbsp Basil Leaves

    1 Tsp Ground Oregano

    1 Tsp Smoked Paprika

    1 Tsp Light Chili Powder

    1 Tsp Salt

    1 oz Minced Garlic

    5 oz Medalla Light (or any light beer)

    2.5 lbs Ground Beef

    Directions:

    1. In a large skillet, heat oil over medium heat. Add sofrito, olives, and jalapeño. Stir and sauté for 2–3

    minutes.

    2. Add all dry ingredients and minced garlic. Continue to sauté on medium heat, stirring well.

    3. Pour in the beer to deglaze, scraping up any browned bits and combining all flavors.

    4. Add the ground beef. Cook on medium heat, breaking it apart until browned.

    5. Skim off excess fat as desired (leave a little for flavor).

    6. (If serving as a standalone dish, reduce heat and simmer 15 minutes before serving.)

    ■ Creamy Ragù

    Ingredients:

    Prepared Beef Picadillo

    4 oz Cream Cheese

    16 oz Marinara or your favorite Pasta Sauce

    2 Bay Leaves

    Directions:

    1. Reduce heat to low. Add cream cheese to the Beef Picadillo and mix until melted and creamy.

    2. Stir in the marinara sauce until well combined.

    3. Add bay leaves, cover, and simmer on low for 25–30 minutes, stirring occasionally.

    4. Remove bay leaves and set aside.

    ■ Maduros (Sweet Plantain) Sheets

    Ingredients:

    2.5 lbs Fried Maduros (Sweet Plantains)

    Parchment Paper

    Directions:

    1. Divide maduros into 3 equal portions.

    2. Place one portion between two sheets of parchment paper and flatten with a press or rolling pin to form a

    thin sheet (same size as your baking pan).

    3. Repeat for all 3 portions to create 3 sheets. Set aside.

    ■ Pastelón Assembly

    Ingredients:

    Creamy Ragù (divided into 2 equal portions)

    3 Maduro Sheets

    16 oz Ricotta (divided into 2 portions)

    16 oz Monterey Jack Shredded Cheese (8 oz, 4 oz, 4 oz)

    3 oz Grated Parmesan Cheese (1 oz per layer)

    1 Tbsp Soft Butter

    Smoked Paprika (for color)

    12.75” x 10.37” aluminum baking pan

    Directions:

    1. Preheat oven to 300°F.

    2. Butter the bottom and sides of the pan.

    3. Layer in this order:

    – 1st Layer: Maduro sheet → 8 oz Ricotta → ½ of the Creamy Ragù → 1 oz Parmesan → 4 oz Monterey

    Jack

    – 2nd Layer: Maduro sheet → remaining Ricotta → remaining Creamy Ragù → 1 oz Parmesan → 4 oz

    Monterey Jack

    – Top Layer: Final Maduro sheet → 8 oz Monterey Jack → 1 oz Parmesan → sprinkle Smoked Paprika

    4. Bake uncovered for 25–30 minutes until golden and bubbling.

    5. Let rest for 10 minutes before slicing.

    ■ Serving Tip

    Pairs beautifully with a crisp salad or garlic bread. Enjoy the perfect balance of sweet plantains and creamy,

    savory beef ragù!

    Allison Walker

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  • Shrimp and Scallop Genovese at Villa Sorrento in Bradenton

    BRADENTON, Fla. — This week’s recipe in the Chef’s Kitchen comes courtesy of Chef Eugenio Rizzo’s father.

    “When my father came over from Palermo, Sicily, he created this dish when he opened up our restaurants,” said Rizzo.

    Chef Eugenio Rizzo hails from Villa Sorrento in Bradenton.

    And he offers this dish “Shrimp and Scallop Genovese.”

    Once prepped, Chef’s Italian dish is ready in less than 10 minutes.

    Ingredients

    3 tbs crushed garlic and olive oil

    5-6 shrimp

    5-6 scallops

    1 tbsp Italian seasoning

    1/2 cup white wine

    3 heaping teaspoons crushed Roma tomatoes

    1/2 cup heavy cream

    1/3 cup mushrooms

    3 tbsp parmesan cheese

    2 pinches green onions

    2 servings linguine pasta


    Method

    On a medium-high to high heat, add olive oil and crushed garlic.

    Make sure you don’t overcook your garlic.

    Add shrimp and scallops.

    After approximately two minutes, flip the seafood over and cook for another minute.

    The shrimp will become stiffer and opaque, and the scallops will develop color on the edges.

    Add Italian seasoning.

    Add wine to slow the cooking down.

    Add the heavy cream and bring it back up in temperature.

    Add the crushed Roma tomatoes.

    Add in mushrooms.

    Top with green onions.

    Mix in pan while retaining high heat.

    Add parmesan cheese and stir.

    Sauce sticks to back of spoon when ready, with Alfredo-like texture.

    Add in boiled linguine.

    Mix well.

    Virginia Johnson

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  • Menu at Walt Disney World Swan hotel features Mina’s truffle treat

    ORLANDO, Fla. — Orlando’s only resort with a pair of restaurants featuring two celebrity chefs — Todd English and Michael Mina — is the Walt Disney World Dolphin and Swan hotels.

    Mina’s Bourbon Steak is brand new, replacing Shula’s Steakhouse at the Walt Disney World Dolphin hotel.

    “I’m a big believer in you throw a party!” Mina said during the Swan and Dolphin Food & Wine Classic. “You throw a party every night, and that’s what your restaurant is. And that’s why I love steakhouses.”

    Bourbon Steak’s senior sous chef, Johnathan Hall, demonstrated the unforgettable truffle treat and his homemade pasta process.

    “It’s about the love you put to the food to make someone’s day special, right?” Hall said.

    Hungry? Let’s cook!

    An adaptation of Michael Mina’s recipe:

    Black Truffle Agnolotti with Stracciatella (adaptation)

    Ingredients for the pasta dough (store-bought or homemade):

    • 1 pound fresh pasta dough (egg dough works best)

    Ingredients for the filling:

    • 1 cup stracciatella cheese (or torn fresh burrata)
    • 2 tablespoons finely chopped black truffle (fresh is best)
    • Pinch of salt and freshly ground black pepper

    Ingredients for the sauce and finish:

    • 4 tablespoons unsalted butter
    • 1 teaspoon high-quality black truffle oil
    • 1/4 cup grated Parmesan cheese, plus extra for finishing
    • Freshly shaved black truffle (optional, for garnish)
    • Salt to taste

    Instructions

    Prepare the filling:

    1. In a small bowl, gently mix the stracciatella (or burrata) cheese with the finely chopped black truffle, salt and pepper. Do not overmix.
    2. Place the mixture in a piping bag or a plastic bag with a corner snipped off, and chill in the refrigerator until ready to use.

    Roll the pasta:

    1. Divide the pasta dough into manageable portions.
    2. Using a pasta machine, roll the dough into long, thin sheets (about 1 millimeter thick, or to your machine’s thinnest setting, per general agnolotti methods).
    3. Keep the unused dough covered with a damp cloth to prevent drying.

    Fill and form the agnolotti:

     

    1. Lay a pasta sheet on a lightly floured surface.
    2. Pipe a line of filling along one edge of the sheet, leaving a small border.
    3. Gently fold the dough over the filling to create a log shape, pressing out any air pockets around the filling.
    4. Using your fingers, pinch the dough at 1-inch intervals to create the individual pillow shapes.
    5. Use a knife or a fluted pastry wheel to cut along the pinched lines and the edges to separate the agnolotti.
    6. Place the finished agnolotti on a parchment-lined, lightly floured tray, ensuring they do not touch.

    Cook the agnolotti:

    1. Bring a large pot of salted water to a boil.
    2. Carefully drop the agnolotti into the water, and cook for approximately 2-3 minutes (fresh pasta cooks quickly).

    Make the truffle butter sauce:

    1. While the pasta is cooking, melt the butter in a large skillet over medium heat.
    2. Cook until the butter is foaming and starts to turn golden brown (brown butter/beurre noisette).
    3. Remove from heat, and stir in the truffle oil.

    Combine and serve:

    1. Using a slotted spoon, transfer the cooked agnolotti directly into the skillet with the brown truffle butter, allowing some starchy pasta water to cling to them.
    2. Toss gently to coat, adding the 1/4 cup of grated Parmesan cheese.
    3. Plate the agnolotti, and garnish with extra Parmesan cheese and fresh black truffle shavings, if using.
    4. Serve immediately.

    Allison Walker

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  • A viral-worthy Cotton Candy Cake among the favorites at Fun Spot Orlando

    ORLANDO, Fla. — Something really sweet is happening at Fun Spot Orlando, and it’s thanks to a special confectioner.

    Nestled within Fun Spot Orlando’s entrance is a shop called the “Sweet Spot.” That’s where you’ll find the park’s bakery chef Tina Brenner. She makes and bakes things you may never have seen before, like a cotton candy cake.

    The cake is a hit for summer, with pastel colors and a viral-worthy cross-section. Think of it as a layer cake, but made of hand-spun cotton candy and a surprise Skittles filling.

    Brenner says she gets her inspiration from online forums, bringing to Fun Spot a variety of sweet treats unlike anything around.

    Some of Fun Spot’s other exclusive sweets include the Unicorn Sundae, which features 3 scoops of ice cream, toppings and whipped cream on a fluffy cotton candy taco shell. Fun Spot also has summer-themed candied apples, cake pops and chocolate-covered Rice Krispy Treats.

    Brenner is 17 years strong with Fun Spot, and she has seen a lot. “I kept seeing the owners’ children grow up,” she said smiling. “It’s really awesome. It’s more of a family than a business.”

    The Cotton Candy Cake can last more than a week in your fridge. She also decorates it according to the season. Up next, Halloween! 

    Allison Walker

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  • Rod and Reel Pier announces new, temporary restaurant location

    MANATEE COUNTY, Fla. — The impacts of Hurricane Milton were dramatic on many local businesses, including an iconic Manatee County spot.

    The Rod and Reel Pier still has a long road to recovery, but the restaurant that was on the pier has found a temporary home.

    What You Need To Know

    • The Rod and Reel Pier has a new restaurant location that is temporary
    • The new restaurant location is where the “Old Hamburg Schnitzelhaus” in Holmes Beach used to be
    • The owner says they are actively working on getting the permits in order, and there is still no date set for when construction will begin on the pier

    The Rod and Reel Pier announced its temporary location for its restaurant.

    The new spot will be where the “Old Hamburg Schnitzelhaus” in Holmes Beach used to be.

    The Rod and Reel Pier was washed away by the power of Hurricane Milton. But its memories live on.

    Rod and Reel Pier owner Oliver Lemke said the messages remind him of how much it means to people — and it means a lot to him, too, which is why he’s working on getting the permits needed to start rebuilding.

    “It’s been there since 1947. Either you give up, which is not an option, or you go in there full speed and get it back. That’s what we decided to do,” he said.

    Lemke hopes to restore the Rod and Reel Pier, but in the meantime, he decided to reopen the restaurant that was on the pier in a temporary spot: the “Old Hamburg Schnitzelhaus” in Holmes Beach.

    “It’s a small space. It’s a 1,500-square-foot room, roughly. And we’re going to do a lot of work to it,” he said.

    It’s work that’s worth it.

    With an anticipated opening next month, Lemke said they’ll be able to bring in money and rehire some of the employees.

    “The first thing is to, you know, get work for everybody again,” Lemke said. “Because some of the employees have been with the company for like 20 years.

    “Second thing, you know, get some revenue out of this because, as I said, the rebuilding of the pier is going to cost a lot of money. And so, remember, when you come up here, every dime you spend is going to go into the rebuilding of the pier.”

    Moving into this temporary space has Lemke moving in the right direction in the rebuilding process.

    The owner says they are actively working on getting the permits in order, and there is still no date set for when construction will begin on the pier.

    Julia Hazel

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  • Patty’s Crumb’s Bakery serves up a gluten-free Fluffer Nutter Cookie

    BARTOW, Fla. — Looking to show some gluten-free love to your special someone?

    Whether it’s your best pal or the person of your dreams, they’ll likely love you exponentially more than they did before — thanks to Lizbeth Ramirez of Patty’s Crumb’s Gluten-Free Bakery in Bartow.

    She offers a gluten-free Fluffer Nutter Cookie: 

    This recipe makes 8 extra-large cookies.

    Ingredients:

    • 1/2 c butter
    • 1 c peanut butter
    • 1 c sugar
    • 1/2 c brown sugar
    • 1 tsp vanilla extract
    • 2 large eggs
    • 1 1/2 c All-purpose gluten-free flour
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 16 oz tub of marshmallow fluff

    Directions:

    1. Prep marshmallow fluff by filling into piping bags or sandwich bags.
    2. Preheat the oven to 350 degrees
    3. Beat butter in mixer or with hand mixer until soft.
    4. Add peanut butter, sugar, and brown sugar. Beat until combined.
    5. Add eggs and vanilla extract. Beat until combined.
    6. Combine gluten-free flour, baking soda, and salt together. Slowly add to wet mixture. Combine well.
    7. Using a 4-ounce cookie scoop, scoop all your cookie dough and place on a lined baking sheet or pan.
    8. Snip the tip or corner of the piping or sandwich bag that is filled with marshmallow fluff.
    9. Flatten out a dough ball and generously squeeze marshmallow fluff into the center of the flattened dough ball. Then carefully fold dough closed, encasing the marshmallow fluff inside. (Spillage of fluff is normal).
    10. Continue filling all your dough portions.
    11. You can immediately bake or freeze from here. If freezing, store in airtight freezer safe Ziplock bags or containers.
    12. To bake, place onto lined parchment sheet or cookie pan, bake in preheated oven for 20-25 minutes.
    13. Rotate halfway.
    14. Cookies are ready when it looks slightly browned.
    15. Remove from oven and allow to cool for at least 30 minutes as fluff will be extremely hot.
    16. Store left over baked cookie in an airtight container, stored in a cool dry place.

    Virginia Johnson

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  • Slicker’s Eatery in Cortez reopens after sustaining damage during Helene

    MANATEE COUNTY, Fla. — Despite some setbacks, Slicker’s Eatery is back open after Hurricane Helene flooded and damaged the restaurant.

    Bob Slicker opened his restaurant in Cortez in 2021, but had been closed for the past four months.

    Slicker said he had to start from scratch and replace everything after the storm last year flooded the entire restaurant.

    “Seeing the destruction of the place, I didn’t know if I had the intent of reopening or just getting it cleaned out,” he said.

    What You Need To Know

    • Slicker’s Eatery in Cortez is back open after being closed for 4 months after Hurricane Helene flooded and damaged the restaurant

    • Bob Slicker acquired a small business loan to get it back up and running again

    • The owner said he’s anticipating Slicker’s Eatery will return to full business hours next week

    After acquiring a small business loan, and with the support of the community, he was able to rebuild and reopen.

    “We know we are never going to make up what we lost, but if we can get ahead, that’s cool,” he expressed.

    Slicker said the closure had a ripple effect.

    “You not only lose your income, but the bills don’t stop coming. We had health insurance, electric, gas, rent for the building…all of that stuff never stops. The four months were very long for us,” he said.

    But now, he has one main goal:

    “Seeing people smile and giving the best product we can give them,” he said.

    Slicker’s Eatery also won the Small Business Award from The Anna Maria Chamber of Commerce. The owner says he’s anticipating Slicker’s Eatery will return to full business hours next week.

    Julia Hazel

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  • East Pasco Incubator Kitchen marks five years of cooking up success

    DADE CITY, Fla. — For five years, the East Pasco Incubator Kitchen has given entrepreneurs a place to fine tune their personal recipe for success and get their food startups going.

    Arlettle Williams said it helped her get her catering operation, Mz. Letts Kitchen LLC, off the ground.

    What You Need To Know

    • The Fifth Annual SMARTstart Food Vendor Fair was recently held at the UF/IFAS Pasco Extension One Stop Shop 

    • People were able to sample and purchase products developed by local entrepreneurs in the East Pasco Incubator Kitchen

    • The kitchen opened in 2019 and has incubated 55 food businesses

    • PREVIOUS COVERAGE: East Pasco Incubator Kitchen Offers New Resource For Entrepreneurs


    “It was very instrumental because I needed this kitchen in order to get my catering license,” Williams said. “I wouldn’t have been able to get it without it.”

    Williams has been cooking pretty much her whole life.

    “Since I was eight years old,” she said. “My first cooking lesson was collard greens and snapping peas.”

    She was hooked.

    “I’m actually living out my dreams. So, when people say, ‘What did you want to be when you were growing up?’ I wanted to be a chef, and I’m actually doing that,” Williams said. 

    Williams, 41, started her business two years ago, but three days a week, you’ll still find her in the incubator kitchen, making lunch specials she delivers to customers.

    “It’s such a blessing because I don’t know how I would be doing this and making this extra money that I’m making during the week,” she said. 

    The kitchen opened at the UF/IFAS Pasco Extension’s One Stop Shop in 2019. The Pasco Economic Development Council’s SMARTstart Program Director, Daniel Mitchell, said the kitchen lets people test out and launch an idea without some of the financial risk.

    “We’ve got a fully licensed and inspected commercial kitchen that’s licensed for manufactured, wholesale, retail, food permits, catering. So, you don’t need to go spend $30,000, $40,000, $100,000 equipping your own kitchen. You can do it here,” Mitchell said. 

    Coaching and collaboration with other business owners is also offered at the center.

    The incubator kitchen is part of a growing movement. According to a 2020 report on survey responses from 180 shared kitchen facilities nationwide, two-thirds of those kitchens were established after 2010. Earlier research cited in the report states incubated businesses have more than double the success rate after six years in operation compared to non-incubated businesses.

    Mitchell said 55 food businesses have incubated at the one stop shop. This month, the public got to sample some of their work at the Fifth Annual SMARTstart Food Vendor Fair. Williams featured her seasoning line. It’s the latest step for a business that she said has already changed her life.

    She said there are many perks that come with turning a lifelong love into a livelihood.

    “It’s given me so much freedom,” Williams said. “Financial freedom, freedom with my time. I can create my own schedule.”

    Sarah Blazonis

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  • Chick-fil-A will soon be available at SeaWorld Orlando

    ORLANDO, Fla. — Guests at SeaWorld Orlando will soon be able to chow down on a Chick-fil-A sandwich and waffle fries while watching Shamu and his sea creature friends.

    Chick-fil-A signs can be seen behind a closed-off barrier in the park near Voyager’s Smokehouse, indicating the fast-food chain is, in fact, coming to SeaWorld.

    While no opening date has been announced, job postings have been listed to fill positions at the new SeaWorld dining location.

    “We’re seeking friendly and energetic individuals to work at our new restaurant location, Chick-fil-A. Your positive attitude and can-do spirit will make all the difference as you help create positive, lasting memories for our guests,” the listing stated.

    According to the job listing, employees will receive:

    • FREE park admission
    • Discounts on park admission tickets and passes for family and friends
    • Park discounts on food, merchandise, etc.
    • Scholarship opportunities
    • Exclusive employee events and giveaways

    Visit here to apply. 

    Spectrum News Staff

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  • Pasco business cooks 500 Thanksgiving meals for hurricane victims

    HOLIDAY, Fla. — Robert’s Smokin’ BBQ is preparing Thanksgiving meals for 500 families impacted by Hurricanes Helene and Milton.

    It comes after the restaurant’s first location was destroyed in floodwaters during Helene.

    What You Need To Know

    • Robert’s Smokin’ BBQ in Holiday is preparing 500 Thanksgiving meals for people impacted by Hurricanes Helene and Milton

    • They’re doing it with the help of a donation from Lantern Specialty Care

    • The restaurant’s original location in Port Richey was destroyed by floodwaters during Helene

    • Owner Robert Luke said he wants to reopen in a new location in Port Richey


    “I’ll tell you, that probably was the hardest three days after that for me, as a person. I was devastated mentally, psychologically, emotionally. I was destroyed,” said owner Robert Luke.

    Luke opened his original location in 2016, but he said he’s been perfecting his barbecue recipe since 1972.

    “Since I was a little kid, following behind Mr. Pretty, my granddaddy. You know, trying to get in his way, never knowing that this would be my way,” said Luke.

    He’s tried to foster that same close-knit environment in his restaurants. Luke works with a number of his actual family members, but he refers even to those not related to him as family.

    “I don’t have any employees,” he said.

    That extends to some customers, too.

    “He treats everybody as though they are family, and how can you not support a local business that’s like that?” said Ryan Burke. “Plus, he makes the best barbecue I’ve ever had, so that makes it easy.”

    Burke is someone Luke calls a brother. They got to know each other after Luke catered events for him. Now, they’ve teamed up to get meals to those in need.

    “This is the only holiday that is really centered around family,” said Luke. “I’m a family-style restaurant. Family first.”

    Burke said it was his 11-year-old daughter, Calleigh’s, idea: give people impacted by the storms a Thanksgiving dinner. He said his employer, Lantern Specialty Care, donated $50,000. Luke’s team is donating their time and skills to barbecue 500 turkeys. They’re part of a full meal that will be picked up or delivered in time for the big day.

    “They’re going to families that may not be able to have a normal Thanksgiving because they lost their appliances, they don’t have a kitchen, they’re living in a temporary space, an RV,” Burke said. 

    They’re circumstances that hold a special place in Luke’s heart.

    “When you talk about devastation to a small business, this is devastation,” Luke can be heard saying on a video he took of the inside of his Port Richey location after floodwaters receded.

    “We lost every piece of equipment we had,” Luke told Spectrum News. “We had every reason to give up, too. It ain’t in me.”

    Luke and his team have kept going at their holiday location, Robert’s Smokin’ BBQ 2. That’s where they’re barbecuing for this epic undertaking.

    “I think when you do anything, except you do it with your heart and you’re really doing it, then it’s not work. So, it becomes a very easy task,” said Luke.

    Luke said he wants to find a new location in Port Richey. For now, he’s focused on the task at hand: giving families who’ve lost so much a reason to give thanks.

    Sarah Blazonis

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  • Cru Quarters at Winter Park senior living community serves up lobster ravioli

    Cru Quarters at Winter Park senior living community serves up lobster ravioli

    WINTER PARK, Fla. — A freshly made ravioli can be found at a wine bar in an unexpected place — a senior living community.

    Patrick Tramontana is the executive chef of Cru Quarters at The Mayflower in Winter Park. Cooking for seniors is as rewarding as it gets, the chef says.

    “They literally live here,” he says, while preparing the ingredients for our dish. “So you’re with them every day. And they look at you as part of their family, and you feel the same way.”

    Chef is sharing his beloved lobster ravioli recipe with us, saying it’s unlike any you’d had.

    “When you cut into that ravioli, you see a big chunk of lobster in there,” he says. None of that pink, pasty stuff.

    Cru Quarters is open to the public and you can make a reservation on OpenTable.

    Let’s cook!

    Lobster Ravioli by Cru Quarters

    Ingredients

    • 1 pound lobster meat, cooked, picked and rough-chopped
    • 4 ounces ricotta cheese
    • 4 ounces shredded mozzarella
    • 2 ounces grated Parmesan
    • 1 egg yolk for each ravioli
    • 2 teaspoons chopped basil
    • 1 pinch salt
    • 1 each, small batch pasta dough
    • Egg wash, as needed

    Directions

    1. In a large mixing bowl, mix the ricotta, mozzarella, Parmesan, basil, yolks and salt until fully incorporated.
    2. Then lightly fold in the chopped lobster meat.
    3. Roll out the pasta dough into two equal length sheets and lightly brush with egg wash.
    4. Using a 1.5-ounce scoop, place the lobster on the pasta sheets with 2-3 inches in between, and top with the other sheet, press the edges around the lobster filling, then use the appropriate cutter to cut out each ravioli.

    Allison Walker

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  • New Port Richey food pantry seeing more seniors seeking help

    New Port Richey food pantry seeing more seniors seeking help

    NEW PORT RICHEY, Fla. — At St. Vincent De Paul in New Port Richey, boxes of food are distributed throughout the week to people of all backgrounds.

    The center is noticing a growing trend of more seniors seeking help.

    What You Need To Know

    • St. Vincent De Paul noticing a growing trend of seniors seeking help

    • According to a 2023 study by Meals on Wheels, 12 million seniors nationwide experience food insecurity or hunger

    • Vera Koehnke says seniors have to pick and chose what they can pay for, and that’s why many turn to food pantries to help

    Vera Koehnke is the vice president of St. Vincent De Paul and helps coordinate giving out food. She said that in March the center served nearly 2,700 people, many of them elderly.

    “Seniors 65 plus is 721 (meals). It’s high,” Koehnke said.

    She said it’s tough for many who are on a fixed income.

    “We have seniors that live in their cars. Women, they can’t afford the rents. The rents are too high for them. Their spouses passed away, they lost an income, so they cannot afford housing and they will end up on the streets,” Koehnke said.

    According to a 2023 study by Meals on Wheels, 12 million seniors nationwide experience food insecurity or hunger.

    “We basically hear different stories. People will come in and we do help with electric bills. We help with water bills. We help people with their prescriptions. Different things we help them with,” Koehnke said.

    Koehnke says it’s a tough situation with rising costs in housing, food and energy. She says seniors have to pick and chose what they can pay for, and that’s why many turn to food pantries to help.

    She doesn’t expect it to get better soon and says St. Vincent De Paul is always in need of more food and supplies.

    Jeff Van Sant

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  • D’s Breakfast & Burgers in Palmetto offers a hearty country style skillet dish

    D’s Breakfast & Burgers in Palmetto offers a hearty country style skillet dish

    PALMETTO, Fla. — D’s Breakfast & Burgers in Palmetto offers a skillet recipe for a hearty meal.

    D’s Skillet may cook quickly, but there is a lot of prep that goes into it.

    The potatoes alone are a multi-day event.

    D is the proprietor of D’s Breakfast and Burgers Restaurant in downtown Palmetto.

    She’s offering a touch of her Turkish homeland as she creates an American dish.

    First a skillet, country style — everything all together in one dish of collective goodness.

    Then, Turkish coffee served with a piece of Turkish chocolate.

    It’s time for breakfast.

    Step One:

    Crisp your hash browns. D boils potatoes and chills them before shredding them for browning on their flat top grill.

    Step Two:

    Saute two ounces each of the following meats and vegetables in olive oil.

    • Ham
    • Sausage
    • Bacon
    • Tomatoes
    • Green Pepper
    • Onions

    Step Three:

    Cook eggs made your favorite way (over easy!)

    Step Four:

    • Build your dish by putting a bed of hash browns on a plate.
    • Then add the sauteed meats and vegetables.
    • Next, add 2 ounces of shredded Monterey Jack and Cheddar Cheese.
    • Finally, top with your eggs and enjoy.

    Virginia Johnson

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  • Celebrate Mexican cuisine at the 3rd Annual Tacos Fest in Manatee County

    Celebrate Mexican cuisine at the 3rd Annual Tacos Fest in Manatee County

    BRADENTON, Fla. — It’s a dish so beloved it’s got its own day of the week — we’re talking tacos!

    What You Need To Know

    • 3rd Annual Manatee Taco Fest on Saturday, May 4, from noon to 7 p.m.

    • The event is at the Manatee County Fairgrounds, 1402 14th Ave. W., Palmetto 

    • Los 3 Carnales food truck is a return vendor

    Now, people are coming together to celebrate tacos not just on Tuesdays, but on a Saturday too!

    The 3rd Annual Manatee Taco Fest is happening on Saturday, May 4, from noon until 7 p.m.

    Edith Gopar of Los 3 Carnales food truck is a returning vendor.

    Gopar opened her food truck in Bradenton right before last year’s taco fest.

    It was a success — so she’s bringing a second truck with fruit offerings.

    Gopar said she loves to cook her family’s food in the United States and came from Mexico almost 30 years ago.

    “People like Mexican food. And like tacos and everything you know? So that’s why I like it,” she said.

    The festival started as a way to bring vendors and patrons together during the pandemic.

    Now, it’s become an annual event, with more than 4,000 patrons in attendance, organizer Millie Abreu said.

    “I love the fact that I am helping the vendors and the community, right?” she asked, saying the festival is an opportunity to grow community.

    Gopar is ready to squeeze the most out of the festival, with a full menu of Mexican food favorites.

    “Tacos, sopes, gordida, quesadillas,” Gopar said as she squeezed lemons for fresh lemonade.

    Gopar said she’s grateful the people of Manatee County enjoy the dishes of her homeland and she can share this part of her culture.

    Virginia Johnson

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  • Wendy’s will start testing surge pricing on its menu in 2025

    Wendy’s will start testing surge pricing on its menu in 2025

    The prices for a Dave’s Single, Baconator or classic Frosty dessert could fluctuate based on demand under a new plan that the Wendy’s chief executive mentioned during an earnings call earlier this month.

    The Ohio-based fast food company, which operates about 7,100 restaurants in the U.S., plans to start testing its dynamic pricing menu next year.

    What You Need To Know

    • Wendy’s will experiment with dynamic pricing on its menu in 2025

    • The fast food chain announced the plan during an earnings call earlier this month

    • The dynamic pricing plan is part of a $20 million investment the company is making in digital menus

    • Wendy’s operates about 7,100 locations in the U.S.

    It’s one component of a $20 million digital menu investment that will enable Wendy’s operators to experiment with altering prices based on how much traffic they have. The company also plans to change its menu based on time of day.

    “We are making a significant investment in technology to accelerate our digital business,” a Wendy’s spokesperson told Spectrum News.

    One of the benefits of the investment “will be the flexibility to change the menu more easily and to offer discounts and value offers to our customers through innovations such as digital menu boards, which will roll out in some U.S. restaurants.”

    The spokesperson said it expects the move to drive traffic by “providing value during slower parts of the day.”

    Starting in early 2025, Wendy’s will also test AI-enabled menu changes and so-called suggestive selling, where customers are offered recommendations based on factors such as weather.

    Susan Carpenter

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  • Wendy’s will start testing surge pricing on its menu in 2025

    Wendy’s will start testing surge pricing on its menu in 2025

    The prices for a Dave’s Single, Baconator or classic Frosty dessert could fluctuate based on demand under a new plan that the Wendy’s chief executive mentioned during an earnings call earlier this month.

    The Ohio-based fast food company, which operates about 7,100 restaurants in the U.S., plans to start testing its dynamic pricing menu next year.

    What You Need To Know

    • Wendy’s will experiment with dynamic pricing on its menu in 2025

    • The fast food chain announced the plan during an earnings call earlier this month

    • The dynamic pricing plan is part of a $20 million investment the company is making in digital menus

    • Wendy’s operates about 7,100 locations in the U.S.

    It’s one component of a $20 million digital menu investment that will enable Wendy’s operators to experiment with altering prices based on how much traffic they have. The company also plans to change its menu based on time of day.

    “We are making a significant investment in technology to accelerate our digital business,” a Wendy’s spokesperson told Spectrum News.

    One of the benefits of the investment “will be the flexibility to change the menu more easily and to offer discounts and value offers to our customers through innovations such as digital menu boards, which will roll out in some U.S. restaurants.”

    The spokesperson said it expects the move to drive traffic by “providing value during slower parts of the day.”

    Starting in early 2025, Wendy’s will also test AI-enabled menu changes and so-called suggestive selling, where customers are offered recommendations based on factors such as weather.

    Susan Carpenter

    Source link

  • Wendy’s will start testing surge pricing on its menu in 2025

    Wendy’s will start testing surge pricing on its menu in 2025

    The prices for a Dave’s Single, Baconator or classic Frosty dessert could fluctuate based on demand under a new plan that the Wendy’s chief executive mentioned during an earnings call earlier this month.

    The Ohio-based fast food company, which operates about 7,100 restaurants in the U.S., plans to start testing its dynamic pricing menu next year.

    What You Need To Know

    • Wendy’s will experiment with dynamic pricing on its menu in 2025

    • The fast food chain announced the plan during an earnings call earlier this month

    • The dynamic pricing plan is part of a $20 million investment the company is making in digital menus

    • Wendy’s operates about 7,100 locations in the U.S.

    It’s one component of a $20 million digital menu investment that will enable Wendy’s operators to experiment with altering prices based on how much traffic they have. The company also plans to change its menu based on time of day.

    “We are making a significant investment in technology to accelerate our digital business,” a Wendy’s spokesperson told Spectrum News.

    One of the benefits of the investment “will be the flexibility to change the menu more easily and to offer discounts and value offers to our customers through innovations such as digital menu boards, which will roll out in some U.S. restaurants.”

    The spokesperson said it expects the move to drive traffic by “providing value during slower parts of the day.”

    Starting in early 2025, Wendy’s will also test AI-enabled menu changes and so-called suggestive selling, where customers are offered recommendations based on factors such as weather.

    Susan Carpenter

    Source link