Local Flavor

Portuguese Seafood Cataplana. Photo by Kim Bottalico

Spirit of Culinary Exploration

At the helm of Quail Valley's culinary ventures, Chef Joe Faria draws on his Portuguese heritage
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.




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