The Dock is still rockin’
All is well once again on Sombrero Boulevard at one of Marathon’s favorite local watering holes.
General Manager Lee Lawhorn is back in the kitchen and at the...
Dolphin Bistro
High-end eatery to develop hospitality virtuosi
By Jason Koler
Marathon’s newest bistro has it all – an ocean view, meticulously trained servers in crisp white button-downs, mood lighting and...
Inked with Relay for Life Symbol
Tattoo serves as reminder of those she’s lost
“I ‘Relay’ because I have lost three family members to cancer. My one grandpa passed away from lung cancer; the...
Our Enclave of Ecological Mommies
Goin’ Green… with Offspring!
The Earth Conscious Creators
Dressed in a sapphire blue dress and her dark hair bobbed by her chin, Christina Regante plays on the natural...
Recipe – Ballyhoo’s World Famous Charbroiled Oysters
Ballyhoo’s World Famous Charbroiled Oysters
Ballyhoo’s Historic Seafood Grille – mile marker 97.8, Key Largo, 305-852-0822.
www.BallyhoosRestaurant.com
Makes 24 - 30 Oysters
Ingredients
24 - 30 Fresh oysters, shucked, drained and cleaned
¼...
Recipe – Tuna Poke
Tasters Tuna Poke Sauce Recipe
by Chef George Patti
Tasters Grille and Marker –mile marker 91.5 in Tavernier Town Shopping Center, Tavernier, 305-853-1177
www.tastersgrille.com
Makes 2 orders
Ingredients
8 ounces diced “sushi grade”...
Recipe – Lobster & Conch Ceviche
Lobster & Conch Ceviche
by Chef Laura Dreaver
Key Largo Conch House, mm 100.2, Oceanside, Key Largo 305-453-4844
www.KeyLargoCoffeeHouse.com
Makes 8 orders
Ingredients
1 ½ lbs. #1 cleaned conch, diced
2...
Island Style Fish
Sundowners Island Style Fish –poached in coconut milk
Sundowners Restaurant, mm 104, bayside, Key Largo, 305-451-4502
www.SundownersRestaurant.com
Makes 2 servings
Ingredients
8-oz. fish filets (mahi mahi or mild white fish), skin removed.
1...
Recipe – Garlic and Beer Marinated Peel & Eat Shrimp
The next time you are having a party, try this variation of peel and eat shrimp. Suck the tails then peel and eat the shrimp! Garlicky,...
