MEET LYMARIE, OUR PASTRY AFICIONADO

Our new pastry chef has traveled and cooked across the U.S. and in France. She’s owned her own cake shop and is writing a sci-fi novel in her free time. Plus, Chef Lymarie Jimenez has a quirky blend of wit and mirth that colors her concoctions in the kitchen. Chef Lymarie recently transplanted from Minnesota, but she’s been a regular visitor to Southwest Florida. She and her husband, Darren, have had a vacation home in the…

FOOD, FAMILY AND FRIENDS!

A meal is so much more than food on a plate, and eating socially with others actually has a lot of benefits. It’s more than nutrition – think mental health. Dinner is a moment to catch up and talk with loved ones, expose yourself to new ideas and experiences, and grow as an individual while you build a bond of community. You just feel better – physically and emotionally – when you regularly eat with others.…

IS IT FILET or FILLET?

Food words have their own strange and delicious connotations, and we’re curious about these two in particular. Technically, they are variations of the same word, so BOTH words mean a boneless cut of meat. However, filet is often reserved for French cuisine (think filet mignon), and fillet is the more general and widely-used term of the two… at least outside of the U.S. To make matters more confusing, over the years some editors at publications across…

THE SKINNY ON CRAFT BEER CULTURE

Whether you guzzle, swig or sip your craft beer, just know you’re supporting a beer revolution. The craft beer movement truly was a revolution at a time when the beer industry was becoming extremely homogenized. In the late 1970s, the nation was losing the beer traditions and styles immigrants had brought to the U.S. from their home countries, and light lager beers were quickly becoming the only option. Imported beer wasn’t a big player in the…

SEA FOOD LIKE AN ITALIAN

Believe it or not, seafood is the staple diet of many an Italian. Just think of Italy’s boot-shaped peninsula and its people’s near-obsession with fresh, high quality and local food and you’ll start to see how much of a role seafood really plays in Italian cuisine. Nearly all of Italy’s 20 regions have a stretch of lush coastline that offers access to a bounty of delicious fresh fish, squid, shrimp, lobster, mussels, clams and more from…