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Local Flavor

Brined, grilled pork chops at The Tides. Photography by Kim Bottalico

International Intrigue at The Tides

Culinary Institute of America graduate Leanne Kelleher finds inspiration both at home and while traveling the world

Fresh and Friendly at Michael’s on 7th

Chef Michael Lander likes to keep his favorite farmers on speed dial
Chef Jonathan's Salmon Galleon. Photography by Kim Bottalico

Surrey to Sebastian

Chef Jonathan Preece gives Treasure Coast residents a taste of Great Britain
Kitchen manager Elizabeth Guerrero, operations manager Renee Overton, chef David Harmon, and owner Elizabeth Kennedy orchestrate delicious meals for clients. Photo by Kelly Rogers

30,000 Parties and Counting

Elizabeth Kennedy and her team have orchestrated thirty-eight seasons at one Vero Beach catering blockbuster
Tapas Plate

Savor Fare at The Caribbean Court Boutique Resort

The Restaurants at Maison Martinique present four culinary concepts under one roof
Chef Scott Varricchio opened his restaurant, Citrus, near Humiston Park in 2010. Photo by Kelly Rogers

Secret Ingredient with Scott Varricchio

The local chef at the helm of Citrus is driven by a passion for community and cuisine
Kimmy Coveny and Joey Fenyak have been supplying Vero Beach residents with fresh seafood in a friendly environment for 12 years. Photo by Kelly Rogers

Sea for Yourself

It’s all about relationships at Joey & Kimmy’s Seafood Market & Restaurant
Lisa and Anthony Damiano are the owners and chefs of Vero Beach’s Counter Culture, located at Boulevard Tennis Club and open to the public. Photo by Kelly Rogers

Green Cuisine with Lisa and Anthony Damiano

The chef-owners of Counter Culture share three delicious whole-food, plant-based recipes
Vero Dec14

A Holiday Feast

Holiday cooking shouldn’t be stressful. This month, we’ve created three dishes that will be fancy enough for the occasion but without requiring too much fuss to prepare. This month’s menu features an appetizer, and entrée and a dessert that can be prepared at least several hours in advance. Dig into this colorful trio of courses and enjoy!
Vero Nov32

Leftovers Re-Imagined

When it comes to making the most of your holiday leftovers, it’s all about strategy. This month’s recipes will help you transform your turkey day extras into new meals you actually want to eat. Sandwiches, soup and the secret behind a great Tetrazzini are on the menu.
Web Local Flavor Vero Oct29

Sneaky Superfoods

Warm Kale and Brussels Sprout Caesar Salad paired with Mustard-Glazed Baked Salmon are two nutritious, easy go-to dishes that will make you want to turn your oven on again. Put these two recipes together and you’ve got one of our favorite cozy-but-healthy dinner combinations.
Sept21 Localflavor Alanaharris 20210629 1591

Summer’s Swan Song

Our two must-make recipes for savoring the end of summer include a cool drink created in a London Bar in the 1800s and a Lobster Cobb Salad with lots of toppings and a champagne twist.
Aug21 Localflavor Alanaharris 20210512 1557

Keep Your Cool

We love it when cooking has no heat involved! With just a little bit of blending, chopping and minimal effort a healthy, cool meal can be made to keep the late summer heat at bay.
July21 Localflavor Alanaharris 20210512 1523

Red, White and Blueberry

Nothing says summer like blueberry pie, but we’d like to introduce you to the galette: a rustic French dessert that sounds fancy but is simple to make. And don’t forget a drink! “Smash” style cocktails are fruity and refreshing.
Local Flavor May Alana Harris Vero May30

Lighten up

Whether you’re looking to spice up the average Taco Tuesday or incorporate more fresh fish into your diet, these blackened fish tacos are bursting with flavor along with the cabbage slaw. To accompany the tacos, there’s really nothing better than a cold, crunchy, chunky homemade salsa when it’s hot outside. This black bean and corn salsa is a versatile dip that’s perfect for snacking with chips, packs great for a picnic at the beach, and saves well in the refrigerator for a few days.
Localflavorapr21 Alanaharris20210208 0986

Bravo for Brunch!

Every brunch calls for some kind of savory egg-based dish; we’re partial to the frittata. Everything you love about a quiche but without the fuss of a crust, frittatas make for great brunch fare because they can be served hot or at room temperature. A simple whisk of eggs and dairy poured over sautéed vegetables, they’re extremely forgiving and flexible.
Localflavor Mar21 Alanaharris 20210113 0318

Garden Variety

The vegetable at the center of this recipe boasts its own nutritional superpowers. Asparagus is one of the most nutritionally well-balanced vegetables; it is high in folic acid and is a good source of potassium, fiber, thiamine, and vitamins A, B6 and C.
Vero Feb10

Table for Two

If you’ve never roasted your own beets, trust us — it’s worth the effort. The flavor and texture are far superior to those of the prepackaged cooked beets found at the grocery store. The best beet salads are simple and require only a few ingredients. Pairing beets with creamy goat cheese is a must, as the flavors complement each other perfectly.
Alana Harris 20201118 0023

A Fresh Start

Nutrient-dense smoothies are a great way to work more plants into your diet, especially for those who don’t enjoy cooked vegetables or salads. They’re easy to prepare, especially if you portion out some of the ingredients in advance; you can store most solid ingredients in individual freezer bags.
Vero Dec49

Here’s to the Holidays

 We could all use some tidings of comfort and joy this holiday season, as we bid adieu to the wild ride of 2020 and...




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