Florida Keys

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...

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...

The sponsors have been secured since January. Teams began signing up in February. Local paddlers started their practice sessions this past weekend. Sombrero Beach is being groomed...

Community garden project takes organic approach As a government employee, Patrick Garvey has become quite familiar doing more with less. This analyst with the Department of Children and Families...

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...

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”...

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...

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...

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,...

Over the past few weeks, the Epicurean has received two requests for blackened dishes. One from Sundowners, for their lightly blackened Yellowtail with warm mango salsa, and...