Master Chef’s Classic showcases islands’ fine food
Give them good food, good wine, a good cause and beautiful venue, and they will come.
This is exactly what happened on Sunday, Jan....
Kaya drawing loyal fan base
The newest Lower Keys eatery is playing up its natural surroundings with excellent service and delectable fare.
Roco’s Dockside on Boot Key Harbor
The Dockside Bar and Grill at Sombrero Marina on Boot Key Harbor is once again under new ownership, and this time, under a slightly...
Homemade food for working folks
Rich, Barbara, Josh and Erica Wells are bringing tastes of Philly to Marathonites.
Recipe-Drunken Scallops by Chef Matt Slattery
Chef Matt Slattery at Kaiyo Grill in Islamorada presented this recipe for scallops at the recent Key Largo Food and Wine Festival. Scallops with a dash of beer and bacon -Amazing.
Conchtoberfest Nights
Five Nights of Feasting and Philanthropy
From Vegas to the Caribbean, the themes of this past week’s moveable feast used ethic cuisine like corned beef...
Recipe – Mussels with Spicy Lemongrass Broth
Chef Niven Patel presented this delicious mussel dish at the recent Key Largo Food and Wine Festival Grand Tasting, and a great way to...
Recipe – Ballyhoo’s Coconut Milk Marinated Chicken
The next time you have a barbecue, try this great dish from Ballyhoo’s restaurant. The coconut milk ads a little sweetness to the chicken...
Recipe – Sundowners Roasted Banana and Toffee Trifle
Trifles are layered desserts that are easy to make, and with a trifle bowl, or the right container, are beautiful desserts that are sure...
Recipe – Steak Pomodoro
by Chef Jon Dreaver
Guest Chef/Columnist
Key Largo Conch House, mm 100.2, Oceanside, Key Largo 305-453-4844
www.KeyLargoCoffeeHouse.com
Makes 4 servings
Ingredients
2 pounds sirloin, cut into strips
1 pound penne pasta
½...
