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 and makes the...
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 to please and...
Street Closures for Poker Run
As the islands prepare for the annual Phil Peterson Harley Davidson Poker Run that brings an estimated 10,000 motorcycles to the city, the Key West Police Department...
Aultman Construction closing its doors
After 41 years in business, a pillar of the local construction industry will be hanging up his hard hat and focusing his energy on improving his golf game.
Picture Perfect on Pigeon Key
by Jason Koler
Eddie Bauer’s catalogue will be out….soon; and when it does Florida Keys residents will recognize the unmistakable scenery when deciding whether to order the Boundary...
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 cup extra virgin...
The Oldest Schoolhouse
When zipping around town on our daily errands, taking kids to school or managing careers, it’s easy to overlook the historical significance of countless buildings on the...
Recipe – Lobster Tacos
Lobster Tacos with cabbage slaw and avocado cream
Marker 88 Restaurant, mm 88, bayside, Islamorada, 305-852-9315
www.Marker88.info
Makes 8 tacos
2 6-8 ounce Florida lobster tails, remove meat and cut into...
9/11 Week of Service
Connecting the Keys through the sharing of food
Sept. 11, 2001 is one of those defining dates that will transcend generations. Everyone remembers where they were when the...
The Band is Back
Musical tradition continues at Key West High
By Jason Koler
They went back to work early this month.
“We’re the first to start and the last to end,” said Gary...
