Old Florida Style Cookery

This cookbook is a collection of recipes used in restaurants that John and Rhonda have operated during their culinary career. The driving force and focus of their entrepreneurship was based on the simple joy of making people happy. Their collection of recipes represents favorite menu items ordered by customers time and again, some of which have been handed down through their family, as well as recipes shared by close friends. Their restaurants were located along Florida's east coast from St. Augustine to Islamorada in the Florida Keys, hence the name, Old Florida Style Cookery. One of their most famous and successful restaurant ventures was The Lorelei, a long-standing icon of Islamorada. John and Rhonda have spent time in the Bahamas and Jamaica researching good things to eat and how to properly prepare them. Their book also encompasses the history of their restaurant career including many colorful characters of the culinary arts.

This cookbook has been created in order to pass along recipes that were collected and used to in restaurants John and his wife, Rhonda, operate over the years. This collection of recipes represents favorite menu items customers ordered time and time again. Several recipes have been handed down and shared frequently at family meals, while other recipes were shared by close friends. Their restaurants were located along Florida's east coast from St. Augustine down to Islamorada in the Florida Keys, hence the name "Old Florida Style Cookery". Most of their restaurants specialized in mainly seafood, with some Cajun and Creole thrown in. John and Rhonda spent time in the Bahamas and Jamaica researching good things to eat and how to properly prepare them.

Florida cuisine: twelve thousand years in the making, discover the the state's unusual and distinctive food influences and dishes. From the very first prickly pears harvested by Paleo-Indians more than twelve thousand years ago to the Seminole tribe's staple dish of sofkee, Florida's culinary history is as diverse as its geography. Influences as diverse as French, Creole, Spanish, Cuban, Greek, Mexican, Caribbean, and more season Florida's eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state's festival-worthy swamp cabbage. Through syllabubs, perloos, frog legs and Tupelo honey, author Joy Sheffield Harris serves up a delectable helping of five hundred years of Florida cuisine--all with a side of key lime pie, of course.

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Southern Florida is a paddler's paradise, from sandy keys, to mazes of mangroves, and sparkling aquamarine water in between. This guide includes more than 50 trips that are a perfect introduction to exploring the waterways and coasts of Southern Florida. Nigel Foster offers expert insider tips on how to manage tides and changeable weather, alerts readers to potential hazards on the routes, and includes fun anecdotes of his experiences with the area wildlife. Look inside to find: clear maps, difficulty ratings, and points of special interest, as well as fascinating insights on the history and ecology of Florida's waterways.

Introducing Chef Michael Fahey; former certified executive chef and culinary educator, fellow of the American Academy of Chefs; originally from Chicago, Illinois; he has been in the hospitality industry for over 30 years. Chef Michael has had the experiences in most types of foodservice operations as Executive Chef, Food and Beverage Director, General Manager and consultant. Most recently worked in Key West for Key West Cooking School and Small Chef at Large Catering providing culinary education and world class catering at the Hemmingway House, the Little White House (with former White House Chef Walter Schieb) and Sunset Key along with many other private and public venues. Chef Michael has provided his world class cuisine in New York City, Palm Beach, Cincinnati and his home in Western North Carolina. Chef Michael produced a cookbook in 2008, Cooking American Style, Up on Cedar Mountain, featuring a collection of his recipes, poetry and photography. He has worked for former VP Dan Quayle, Governors' in North Carolina, New York and Florida, Donald Trump, Tina Turner, Neil Young, James Taylor, Jimmy Buffet and thousands more. Chef Michael was Chef de Cuisine for the U.S. Open Tennis Tournament for 8 years and Executive Chef/F&B Director for private clubs and resort hotels. Chef Fahey established the Blue Reef Hospitality, LLC to provide the Florida Keys catering, Key West Cooking School and hospitality consulting. Blue Reef Catering and Key West Cooking School operated in Key West until 2019. During that time he was F&B Manager/Executive Chef at the Doubletree Grand Key Resort, along with consulting for the Florida Keys Community College to help establish their Culinary Arts program. Chef Michael had bought a cabin in Sapphire, NC while he was F&B Director/Executive Chef at the Cedar Creek Racquet Club in Cashiers, NC a position he held for 5 years prior to relocating to Key West. Ready to get back to his mountains, Chef Michael moved back to North Carolina during the Covid crisis. Always an advocate for education, Chef Michael accepted the position at Brevard College as Executive Chef. Where Chef Michael will pursue helping to solidify the Food Service Program and who knows maybe start some cooking classes to help people learn more about food and cooking.

A fully updated and expanded edition of this ever-popular guidebook. Visit vibrant cities, charming hometowns, nature preserves, wilderness areas and the famous white-sand beaches of Florida's Gulf shore. The book covers all of Tampa Bay/St. Petersburg and north to Withlacoochee State Forest, and south to Sanibel Island, Naples and Everglades National Park. Canoeing the Everglades, fishing on Marco Island, biking in Boca Grande, diving with manatees in Crystal River, sailing along St. Pete Beach, theater-going in Sarasota, shopping the sponge markets of Greek-flavored Tarpon Springs, exploring.

Represents an intermingling of African, Spanish, French, British, Indian, Dutch, and North American customs and techniques. The common ground is the raw materials -- fresh fruit, herbs, and vegetables; fresh seafood; and the spices and seasonings. Recipes were collected from native islanders, Florida "crackers," old and new restauranteurs, and supplied by the author.