Villages STYLE January 2014

EMILY ELLYN

January

2014

Food Network’s own retro rad diva

THE HANDS AND HEART OF

AN EYE SURGEON

SEE HOW KIMBERLY IRELAND, M.D. IS BRINGING ST. LUKE’S & ITS WORLD-RENOWNED CATARACT SURGERY AND PATIENT CARE TO THE VILLAGES SEE THEIR STORY ON PG 54

COOK LIKE A CHEF File these recipes under delicious.

*OYVUPJ RULL WHPU&

You wouldn’t total your car after a mere fender bender.

So why total your knee?

Why undergo a total knee replacement if only a small portion of your knee is arthritic? That’s the beauty of a partial knee replacement performed by Dr. Kerina of the Tri County Orthopaedic Center. Dr. Kerina is a national leader in the innovation and development of partial knee replacements. The procedure leaves all the normal knee ligaments and

tendons intact and resurfaces only the damaged cartilage and bone thereby leaving up to 70% of the knee in it’s natural state.

This allows for vastly shortened recovery time and significantly improved patient satisfaction through the restoration of normal knee bio-mechanics. Dr. Kerina designed the Uni Path program which is

the nations first outpatient partial knee replacement program to help hundreds of patients get back to their active lifestyle without a hospital stay.

Don’t total your knee without exploring viable options like the partial knee replacement. For an appointment call Dr. Kerina 352-787-9141.

J. Mandume Kerina, M.D.

352-787-9141

Pain Free Outpatient Partial Knee Replacement, the future of Knee Replacement Surgery.

National Leader and #1 Surgeon for Zimmer/ZUK Partial Knee Replacements*

*J. Mandume Kerina, M.D. - Surgeon for Zimmer/ZUK Partial Knee Replacment and NAtional Leader in Outpatent Partial Knee Replacement and Most Requested by Zimmer for Surgeon to Surgeon Training

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we’ve gone DIGITAL.

Florida Hospital Waterman and Center for Medical Imaging are proud to announce that all of our X-Rays are now digital, allowing us to better serve our community’s imaging needs through faster service, less radiation dose to the patient, and superior image quality.

Digital Radiology (DR) is a superior method for X-Rays than conventional CR (Computed Radiographs) offered at most imaging centers.

It’s also better for our patients – the dose of radiation per image is much lower (in most cases, approximately ½ the dose of conventional X-Ray procedures), and since results are immediately viewable and easier to analyze, our Expert Radiologists can spend more time concentrating on what the patient needs and collaborate with other doctors even more quickly than before. The X-Rays take much less time to perform, providing another benefit to our patients.

We’re proud of and excited for this important step that keeps us on – and ahead of – the cutting edge of imaging in Lake County. We are the only facilities in Lake County to offer this newest technology to all of our inpatients and outpatients receiving X-Rays.

Diagnostic Services 1000 WATERMAN WAY, TAVARES 352.253.3700 • www.fhwat.org

1922 SALK AVENUE, TAVARES 352.253.6363

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the village hustle.

“He’s a great doctor. He really helped me out in a big way when I was in a bad dilemma. He helped me out not only physically but emotionally.”

— PAUL SMITH, OCALA

“I’ve been going to Dr. Pyles for 10 years and I wouldn’t trade him for the world. I had bad back pain, and I’m telling you he is a miracle worker. I don’t know what I would do without him.”

—ANITA LAPIERRE, OCALA

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“Dr. Pyles is a wonderful human being and an innovator in the treatment of back pain.

He is the best thing to happen since pockets on a shirt, and I would not trust anyone but him to perform procedures on me.”

—JAKE WATTS, OCALA

Stephen T. Pyles, M.D.

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2014 // VO LU M E 1 1 N U M B E R 3

Featuring MIXING IT UP WITH EMILY ELLYN

Emily Ellyn is the home economics teacher you wish you had in school. She may be known as a finalist on Season 8 of Food Network’s “Food Network Star” but she’s been blazing her own trail in the culinary world. Talking about everything from her retro rad style to her skills as chef, Ellyn sat down with Style to dish about her life, her food, and her future.

STORY: SHEMIR WILES

42

COOK LIKE A CHEF

Everyone has a dish that’s near and dear. Five local “chefs” hit the kitchen to prepare and share favorite recipes that may soon find their way into your personal recipe book.

STORY: SHEMIR WILES

48 56

WHERE SHOULD WE EAT?

Instead of telling you about the hottest places to dine in Lake and Sumter counties, we turned the tables and allowed you, our readers, to be the authorities to tell us your favorites.

LADY LAKE:

TOWN OF LAKES AND SUNSHINE

From a stagecoach stop to the birthplace of The Villages, Lady Lake has weathered many changes. Keeping its own identity hasn’t always been easy, but it still retains its small town charm.

And no history of Lady Lake can be complete without mentioning The Villages.

STORY: MARY ANN DESANTIS

42 LAKE & SUMTER EDITION

VILLAGES EDITION

On the cover MODEL: EMILY ELLYN DIRECTION: JAMIE EZRA MARK PHOTOGRAPHY: FRED LOPEZ PHOTOSHOP: JOSH CLARK

On the cover MODEL: DR. KIM IRELAND DIRECTION: JAMIE EZRA MARK PHOTOGRAPHY: FRED LOPEZ PHOTOSHOP: JOSH CLARK HAIR: BRIANNE CONNELLY, CAL’S BARBER AND BEAUTY, SPANISH SPRINGS SQUARE MAKEUP: MARY MACMILLAN, ESTEE LAUDER AT BELK’S, LEESBURG

January

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tents

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Departments 20

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68 THE TO-DO LIST Jump-start the New Year by attending a number of events slated for this month and early February.

FROM THE PUBLISHER

ON THE SCENE

FIRST THINGS FIRST 24 #TRENDING From fighting childhood hunger to giving back to student veterans, get the 4-1-1 on what’s happening in Lake and Sumter counties this month.

72 SOCIAL SPOTLIGHT Living the dream Children and adults who participate in this month’s Martin Luther King Jr. festivities will appreciate how this extraordinary civil rights activist brought about racial equality.

Story: James Combs

28 PERSON OF INTEREST Water is essential to our quality of life. Fortunately, County Commissioner Sean Parks is hard at work to protect our water resources in n Lake County.

30 OUTSTANDING STUDENT Leesburg High School senior Leah Wertz excels academically. y.

Outside the classroom, she displays her artistic skills by teaching art to schoolchildren.

I lakeandsumter r

78 HI, SOCIETY! Catch up on all the action from the Cattle Baron’s Ball and other local happenings.

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74 OUT+ABOUT French connections One of the best ways to get to know a country is through its food. If your 2014 travel plans take you to France, make time for a cooking class and bring home recipes that are sure to impress.

Story: Mary Ann DeSantis

.com .c com co c om o m

95

EATS! 96 FORK ON THE ROAD El Conquistador Mission Inn Resort & Club takes the mystery out of fine dining and makes it an elegant yet hospitable experience.

Story: Shemir Wiles 106 SALUTE Perfect Pairings Wine and food are meant to go together, but it’s time to forget the old rules and get creative when matching the flavors of your favorite wine with your favorite dish.

Story: Mary Ann DeSantis

106 6

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PUBLISHER/EDITOR-IN-CHIEF kendra@akersmediagroup.com

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VICE PRESIDENT doug@akersmediagroup.com

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Jamie Ezra Mark CHIEF CREATIVE OFFICER jamie@akersmediagroup.com

EDITORIAL // DESIGN Tina Morrison

EDITORIAL/COMMUNITY RELATIONS DIRECTOR tina@akersmediagroup.com

Mary Ann DeSantis

EDITOR-AT-LARGE maryann@akersmediagroup.com

Josh Clark

SENIOR DESIGNER/ADVERTISING josh@akersmediagroup.com

Anthony Casto

James Combs

Fred Lopez

COPY EDITOR/WRITER shemir@akersmediagroup.com

Heather Tootle

OFFICE MANAGER heather@akersmediagroup.com

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STAFF WRITER james@akersmediagroup.com

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Steven J. Codraro

Leigh Neely Kathy Porter

SENIOR DESIGNER/EDITORIAL anthony@akersmediagroup.com CHIEF PHOTOGRAPHER fred@akersmediagroup.com

Michael Gaulin PRODUCTION DIRECTOR michael@akersmediagroup.com

Aubrey Akers RECEPTIONIST

CONTRIBUTING WRITERS

SALES // MARKETING Tim McRae

VICE PRESIDENT OF SALES AND MARKETING tim@akersmediagroup.com

Heidi Ressler

MARKETING REPRESENTATIVE heidi@akersmediagroup.com

Jim Law

MARKETING REPRESENTATIVE jim.law@akersmediagroup.com

Mike Stegall

SENIOR MARKETING REPRESENTATIVE mike@akersmediagroup.com

Lori Strong

MARKETING REPRESENTATIVE lori@akersmediagroup.com

Shaena Chastain SALES ASSISTANT shaena@akersmediagroup.com

DISTRIBUTION Scott Hegg

DISTRIBUTION MANAGER scott.hegg@akersmediagroup.com

LAKE & SUMTER STYLE IS A PROUD MEMBER OF

FLORIDA MAGAZINE ASSOCIATION

LEESBURG PARTNERSHIP

LEESBURG CHAMBER OF COMMERCE

LAKE EUSTIS AREA CHAMBER OF COMMERCE

SUMTER COUNTY CHAMBER OF COMMERCE

AMERICAN ADVERTISING ASSOCIATION

TAVARES CHAMBER OF COMMERCE

SOUTH LAKE CHAMBER OF COMMERCE

74

WINNER OF AWARDS FOR EXCELLENCE

Lake & Sumter Style, January 2014. Published monthly by Akers Media Group, 1450 E. North Blvd, Leesburg, Florida 34748. All editorial contents copyright 2013 by Akers Media Group. All rights reserved. Lake & Sumter Style is a registered trademark of Akers Media Group. Nothing may be reprinted in whole or in part without written permission from the publisher. For back issues or billing information, call (352) 787-4112. Return postage must accompany all unsolicited manuscripts and artwork if they are to be returned. Manuscripts are welcomed, but no responsibility can be assumed for unsolicited materials. “Special to Lake & Sumter Style” and “Special Promotional Feature” denotes a paid advertising feature. Publisher is not responsible for claims or contents of advertisements.

The ideas and opinions contained in this publication do not necessarily reflect the thoughts or opinions of Akers Media Group.

January 20 14

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This month on

What’s happening beyond the print edition

TORI PETRY

HOST OF “STYLE TV”

COVER STORY

Have you ever wondered how “Style TV” comes together each month? Our producers decided to give you an inside look at the whole process from start to finish.

BON APPÉTIT

Now that the holiday season is over, it is time to settle back into our routines. But with Valentine’s Day just around the corner, you’re probably thinking about finding a special place to celebrate. Bon Appetite correspondent Jana Wheeler takes us to Mission Inn Resort & Club’s El Conquistador in Howey-in-the-Hills for a beautiful evening of fine dining.

Wildwood Kitchen and Bath prides itself as being the area’s leader in kitchen, bath, and countertop sales and design. On this episode of “Style TV,” we focus on how this company has become many consumers first choice.

IN THE KITCHEN

Trying new things is always fun, but sometimes you may want to stay in. If you are interested in trying new foods but don’t want to go out to dinner, we have just the thing. In the Kitchen correspondent Alyson Rogers takes us inside the world of professional chef and cooking teacher Yukiko MoriyamaHolman to share one of her special recipes.

HI, SOCIETY!

What do Godiva chocolates, live music, and wine all have in common? They were all part of the third annual Chocolate and Wine Festival at Clermont’s Lakeridge Winery. Hi, Society! correspondent Tina Morrison was on location enjoying this indulgent event and celebrating the start of a new year.

CITY SERIES

City correspondent Nikko Tan has been all over Lake County but he hasn’t been on a lake!

That all changes this month as Nikko takes us kayaking and explores the waters around the city of Leesburg.

TELL US WHAT YOU LOVE ABOUT STYLE AT: 16

I lakeandsumter

.com

FOCUS ON FITNESS

It’s no secret that most people’s New Year’s resolutions include some type of fitness plan; however, what you may not realize is the foods you eat are just as important as hitting the gym. This month, we decided to start the year off with some good advice on how to eat healthy and still have fun.

op of po ou rt Th r p un is re ity is -o to yo pe ta ur ni ke la ng a st in dv ce an nt ta iv ge es !

O P E N I N G S OO N !

Assisted Living and Memory Care HarborChase Assisted Living and Memory Care is almost open! We are excited to provide exceptional senior care for those who require assistance with their day-to-day needs and those challenged with dementia or Alzheimerâ&#x20AC;&#x2122;s in a warm, home-like environment.

This is your last opportunity to take advantage of pre-opening reservation incentives!

Call or visit our sales center to learn more.

888-998-2395 Keep in touch with us on

Photos of actual HarborChase residents

Assisted Living Facility # Pending

13517 NE 86th Court, Lady Lake, Florida, 32159 (across ( from The Villages Regional Hospital) 888-998-2395 | www.HarborChase.com/Villages.htm

At your service Where to find us

SUBSCRIPTIONS: Order a subscription of your favorite magazine to be delivered directly to your home for just $24. Each subscription includes 12 consecutive issues of Style or Healthy Living magazine. Choose both magazines for $36 per year. To order, call 352.787.4112, go to www.akersmediagroup.com or mail us at Subscriptions at Akers Media Group, P.O. Box 490088 Leesburg, FL 34749.

CHANGE OF ADDRESS: If you are a seasonal resident or have moved and need to change your address, send your address change request to general@akersmediagroup.com or mail us at: Subscriptions at Akers Media Group, Inc. P.O. Box 490088 Leesburg, FL 34749.

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BACK ISSUES: Order by mail for cover price at $4.95+ sales tax and shipping. To pick up a back issue from our office, please call 24 hours in advance.

Greg aan Gr nd Deni nis ise Be erllin

We’re looking for

a Few good story ideas Let us know what you would like to read in

Lake & Sumter STYLE magazine.

After researching several companies to remodel our outdated kitchen, we selected Wildwood Kitchen & Baths for several reasons.

They have an excellent professional reputation. When you enter their showroom, the quality and craftsmanship is very evident. We sat down with a very warm and personal Denise Berlin, co-owner and interior designer, to discuss our dream kitchen. It was a overwhelming task, but was made very easy by her knowledge and expertise.

Measurements were taken at our home by co-owner Greg Berlin, where discussions of physical obstacles were overcome, such as removing two walls, insuring the intergrity of the roof, plumbing, and electrical considerations.

The craftmen were all very professional, courteous, and on time when working in our home. Our suggestions and concerns were always addressed promptly. Our kitchen is now the showpiece of our house. We would recommend Wildwood Kitchen & Bath to anyone considering remodeling. Whether it is a minor update or complete overhaul, Wildwood Kitchen & Bath is the company for you!

DAN & MICHELLE GENTRY, SUMMERFIELD, FL

* SEND YOUR IDEAS TO: Tina@akersmediagroup.com OR MAIL US AT: AKERS MEDIA GROUP, INC. P.O. BOX 490088 LEESBURG, FL 34749

ALL PRODUCTS

MADE IN AMERICA! Located on HWY 301 • 368 Shopping Center Dr. Wildwood, FL 34785 HOURS: MON-FRI 9-5, SAT 9-4

352.539.0220 www.WKandB.com

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*INQUIRE FOR DETAILS

From the publisher

LET’S EAT! We at Style decided to zig when others zag and make food the focus of our first issue of the year.

I understand that reading this month’s issue may seem a little counterproductive for those of you who have decided to make dieting one of your New Year’s resolutions. But let’s face it, food is major part of our lives.

Therefore, we at Style decided to zig when others zag and made food the focus of our first issue of the year. This month we had the extreme honor of interviewing Emily Ellen. You may know her from Season Eight of Food Network’s “Food Network Star” and “Cupcake Wars.” She is a burst of energy and we had a blast having her in our studio. In fact, we had a bit of a cupcake war ourselves the day she came to the office because our staff kept trying to sneak bites of cupcakes before they could be photographed.

We also wanted to focus on local cooks who share the love of cooking and baking. Among those featured include professional chefs and everyday people who thoroughly enjoy cooking for others. We asked them to share a favorite recipe with our readers because you can never have too many options when it comes to preparing the perfect meal.

In order to make this issue a true comprehensive food issue, we knew we had to incorporate our local restaurant scene. But we didn’t want to be the ones to decide which restaurants would be featured, so we asked our readers by issuing a call for restaurants on Facebook. We asked fans the simple question: “What is your favorite re restaurant and why?” It was so refreshing to see how many people were willing to re share their comments and support these local restaurants. sh When it comes to food, we have pretty much covered it all. So, even if you are dieting and cutting back on the cupcakes, there are still many good reasons for you d to keep reading. You may discover a new recipe or a new favorite restaurant — even if you can only eat off the healthy menu.

We had a great deal of fun with this issue and we sincerely hope you enjoy it.

Here’s to 2014 and another year filled with Style.

H

Happy New Year!

Kendra Akers, Publisher K kendra@akersmediagroup.com k

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TOP

The

TORS

OF LAKE+SUMTER PUBLISHING IN

February 2014

BE SURE TO CHECK OUT THE FEBRUARY ISSUE OF LAKE + SUMTER

STYLE MAGAZINE.

MULTI-MILLION DOLLAR REALTORS ARE ON THE HORIZON! January

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utmost care

Providing the

Retina Specialty Institute makes patient care and leading edge research its top priorities.

While many may claim to stand apart from their peers, the Retina Specialty Institute (RSI) brings superb expertise, experience, and compassionate care.

“We started in The Villages in the spring of 2013 and since that time, we have grown quite nicely,” says Dr. Shalesh Kaushal, a vitreoretinal specialist with RSI. “We have been working diligently to create awareness in the area about retinal diseases, as well as maintain the highest level of care that our patients have come to expect and appreciate. That’s my passion.”

A visit to RSI means being in the hands of knowledgeable professionals who care about your eye health and overall wellbeing. The level of medical information shared empowers patients to take charge of their health care decisions. In addition to educating patients, the team at RSI works to maintain a comfortable, welcoming, and thoughtful experience from beginning to end during every office visit.

“For example, in most retina practices, people have grown accustom to waiting two to three hours before they can see the doctor,” says Dr. Kaushal. “At our office, we have substantially shortened that wait time, and that is something our patients value.”

Meeting patient’s needs and top-notch customer service are the highest priority at RSI; however, this thriving practice places even greater emphasis on having only the finest and most highly experienced medical professionals in their field. For example, Dr. Kaushal obtained his undergraduate education at Yale University and subsequently earned his medical degree from Johns Hopkins University School of Medicine and Ph.D. from Massachusetts Institute of Technology (MIT) in biochemistry with the Nobel Laureate Dr. Har Gobind Khorana. He completed his ophthalmology training at USC/ Doheny Eye Institute. He then completed two retina fellowships, one at Barnes Retina Institute in St. Louis and the other at Moorefields Eye Hospital in London.

Motivated by a desire to help patients and their families through every step and stage of their vision journey, RSI continues to play a key role in furthering medical advances to give patients access to the most advanced retinal care. As an avid researcher, Dr. Kaushal has participated in numerous clinical trials involving revolutionary breakthroughs in retina care such as gene therapy, stem cell treatment, and new drugs. He was one of three surgeons in the world to perform retinal gene therapy and was the first person in the world to use two other drugs for retinal diseases. He’s already working on bringing novel, cutting-edge clinical trials to The Villages and Florida.

RSI is making strides to treat many conditions that can lead to blindness by collaborating with Intelligent Retinal Imaging Systems (IRIS) and the Lions Clubs International to help screen for retinal

Shalesh Kaushal, M.D., Ph.D. diseases like age-related macular degeneration and diabetic retinopathy.

In less than 10 minutes, IRIS’ low-cost, non-invasive technology can detect early signs of retinal diseases. For the first time in the country, two screenings were recently performed — one in The Villages and one in Citrus County — and yielded great results.

“It’s quite remarkable. Using this automated camera system, we were able to pick up on very early diabetes-related retinal changes, as well as other pathologies such as scar tissue on the retina and glaucoma,” says Dr. Kaushal. “In bringing this kind of innovative technology to The Villages, we can help educate patients and also manage their conditions. We’re dedicated to doing what we believe is in our patients’ best interest.”

The best is what RSI strives for every day by offering state-of-theart clinical and surgical procedures for patients suffering from eye diseases such as macular degeneration, as well as conditions brought about by illnesses in the body. “Nearly every disease manifests itself in the eye,” explains Dr. Kaushal. “For example, cardiovascular diseases can cause changes in the vascular system. This can be directly visualized in the blood vessels of the retina. Nutrition and genetics can also play a key role in the health of our eyes. In a real sense, the retina reflects the overall condition of the body.”

As a result, Dr. Kaushal makes it a point to hold talks throughout The Villages and surrounding areas as a way to help educate and raise awareness in the public about the importance of overall health and eye health.

Personally and professionally, Dr. Kaushal finds the retina to be a fascinating part of the body, and he understands how important sight is to living a healthy lifestyle. “It’s always been a passion of mine, along with helping people,” he says. “As much as I intensely enjoy taking care of people, I’ve come to appreciate how important it is to provide meaningful, up-to-date medical information to patients. This motivates me immensely and is central to the service my team and I give to our patients.”

Experience visionary retina care. Preserving. Treating. Advancing Now accepting patients at The Villages.

Call today for an appointment at 850.529.7077

SPECIAL PROMOTIONAL FEATURE

First Things

f1rst #TRENDING PERSON OF INTEREST OUTSTANDING STUDENT

24 28 30

TOMORROW’S LEADER A shining star inside and outside the classroom.

Read more about Leah Wertz ON PAGE 30.

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First things first // #trending Spotlighting the best of local people, places, and events

LOCAL STANDOUTS

PLAYING FOR THE HOME TEAM For Mekenzie Bennett and Alex Perkins, there is no place like home. The Leesburg High School seniors both signed scholarships to play volleyball at Lake-Sumter State College, where they hope to become big hits on the collegiate level. Both look forward to showcasing their skills in front of family and friends.

“My family is very close, and I am not ready to leave them,” says Mekenzie, who received

scholarship offers from various community colleges throughout the country. “Playing volleyball at L-SSC will allow my family and friends to attend my games, and I look forward to that.”

Alex echoed her sentiments.

“I signed with L-SSC because it is close to home and I can continue living with my family. I’m also excited about the opportunity to continue playing with Mekenzie, who is one of my best friends.”

Both girls have played the sport since middle school.

Alex has participated in club volleyball for teams such as the Central Florida Volleyball Academy, Lake County Juniors, and Juice.

Mekenzie is currently playing club volleyball for ST7. Mekenzie was an outside hitter for Leesburg High School and Alex was a middle hitter. They look forward to playing under

Florida’s only endemic bird.

They were flying high when they saw a lark sparrow, a species that is rarely seen east of Texas.

The following day, a group of birders spotted and photographed the bird again. According to the website Bird Web, lark sparrows are primarily found at the edge between grasslands and shrub lands or in open forests and grasslands.

Its population has declined in

the eastern United States due to urbanization and a reduction in grassland habitat, the website says.

More than 110 species of birds have been documented on the Florida Scrub-Jay Trail, which is located on Monte Vista Road in Clermont. It is open to the public Saturday through Wednesday from 8a.m. to 5p.m. Private tours are offered on the first Saturday of every month from 8 to 11a.m.

LOCAL AMAZEMENT

BIRD IS THE WORD During the second annual Wings and Wildflowers Festival, dozens of people visited the Florida Scrub-Jay Trail in hopes of spotting the Florida scrub-jay,

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Jennifer Belarmino, head volleyball coach of L-SSC. After graduating L-SSC, both hope to continue their volleyball careers at larger universities. Mekenzie ultimately hopes to become a dental hygienist or physical therapist. Alex has her sights set on becoming a nurse practitioner.

*

Did you know?

66 million

The number of hungry school-age children

$3.2 billion

LOCAL PHILANTHROPY

STARVING TO END HUNGER

In 2013, Deliver the Difference packed more than 1 million “Hunger Shmunger” meal packs, most of which fed residents of Lake, Sumter, and Marion counties. Each meal pack contains rice, soy, dehydrated vegetables, and artificial chicken flavoring and provides 21 essential vitamins and minerals, as well as protein and other nutrients. This helps reverse the starvation process and improves physical health and a person’s mental capacity to learn.

Deliver the Difference focuses on hunger relief for poor and starving children and their families. The organization also has a “KidsPack” program that provides backpacks full of food for local schoolchildren who do not have anything to eat over the weekend.

For more information, please visit deliverthedifference.org.

The estimated cost of feeding these school-age children

3.5 million

JOSH TAKES ON: AN ADMITTEDLY ASKEW POINT-OF-VIEW FROM THE MIND OF ILLUSTRATOR JOSH CLARK

The number of children who die each year from malnutritionrelated illnesses

842 million

The number of people in the world who do not have enough to eat SOURCE: www.actionagainsthunger.org/impact/nutrition?gclid=CN640pBtbsCFU5o7AodlE0AEw http://www.wfp.org/hunger/stats

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First things first // #trending Spotlighting the best of local people, places, and events

LOCAL REPRESENTATION

‘WIN’NING

BIG Lifestream Behavioral Center was recognized at the Florida Hospital Association’s 2013 Celebration of Achievement in Quality and Services Awards.

The organization received the Community Benefit Achievement award for its Wellness Integration Network (WIN) Clinic. WIN is an integrated care clinic that locates primary care physicians and mental health providers in the same facility to allow patients to receive routine primary care services and psychiatric care at the same time.

“This clinic has made a positive impact in the care and overall quality of life for behavioral health patients in Lake County,” says Jon Cherry, Lifestream’s chief executive officer. “Patients who benefit from the program find their health is improved in many areas, ranging from improvements in diabetes rates, lower blood pressure, weight loss, lowered cholesterol, and overall improvement in quality of life.”

EYE ON THE CROWN The 27th annual Miss Leesburg Scholarship Pageant was held at Leesburg High School. The winners of each age division will represent Leesburg at special events, parades, and community activities throughout the year.

The five winners are: Tiny Miss: Alexis DeLand, the daughter of Derek and Maile DeLand Little Miss: Ella Ugarte, the daughter of Chris and Kelly Ugarte Junior Miss: Ainsley Farfaglia, the daughter of Michael and Lori Farfaglia Teen Miss: Savannah Zuk, the daughter of Ray and Sheila Zuk Miss Leesburg: Emily Pelton, the daughter of David and Evelyn Pelton Emily received a $5,000 scholarship. The winners of the other age divisions each received a $500 scholarship.

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LOCAL RECOGNITION

FASHIONABLE FESTIVAL

One of the country’s top juried fine arts fairs is held annually in Lake County.

The Mount Dora Arts Festival ranked No. 13 on the “America’s Best Art Fair” list compiled by ArtFairCalendar.com. More than 230 events were nominated in 42 states, and votes were tabulated in an online survey from both fine art collectors and art fair enthusiasts who travel to art shows nationwide.

More than 300,000 people regularly attend the festival, which is held in downtown Mount Dora. The 39th annual Mount Dora Arts Festival is scheduled for Feb. 1-2 from 10a.m. to 5p.m.

LOCAL SALUTE

SERVING THOSE WHO SERVED Students at Lake-Sumter State College who have served in any branch of the military now have a special place of their own at the college’s Leesburg campus. In October, the Veterans Center Lounge was unveiled during a ribboncutting ceremony attended by VFW Post 8087 in Mount Dora.

The lounge offers student veterans a comfortable space to study, relax between classes, and connect with other veterans.

“With the rising number of veterans returning to college, L-SSC is helping to make their transition from military life to college life less overwhelming with the addition of the Veterans Center Lounge at our Leesburg campus,” says L-SSC President Dr. Charles Mojock.

Since January 2013, the college has served 327 student veterans.

LOCAL ACHIEVEMENT

CLEARING

THE WATER The Lake County Water Authority (LCWA) and its two partners in a dredging project on Lake Beauclair have been recognized with an international environmental award from the Western Dredging Association, which covers North America, Central America, and South America.

LCWA, as well as Jahna Dredging, Inc. and Taylor Engineering, received the 2013 Environmental Excellence Award for the “Environmental Dredging and Aquatic Enhancement of Lake Beauclair” project.

The project included the hydraulic dredging of more than 1,300,000 cubic yards of nutrient-rich, fine-grained, organic muck sediments.

“This collaborative project was successful and achieved our objective because of the professionalism

and diligence of all the organizations involved,” says Michael Perry, LCWA’s executive director.

“Because everyone worked so well together, we were able to bring in the project early and on-budget.”

LOCAL BUSINESS

‘Power’ful savings Kevco Builders, Lake County’s most awardwinning construction company, now offers the area’s first pre-drawn, highperformance home plan collection that combines luxury design with super energy-saving technology.

The company has partnered with Energy Smart Homes to offer energy-efficient residential home construction that when built to specifications consume an impressive 40 to 50 percent less energy than standard built-to-code homes. Moreover, there is

no significant increase in construction costs.

The Energy Smart Home plans are available in three styles: Southern Classic, French Country, and Mediterranean. The models are available in one- and two-story designs and range in size from 1,500 square feet to 3,500 square feet.

They feature strategically placed windows to maximize natural light, as well as Energy Star-rated ceiling fans and appliances.

“The architectural appeal of these homes is enhanced, not compromised

like in other past energyefficient designs,” says Joe Ziler, president of Kevco Builders. “We are so confident of the utility savings our homeowners will enjoy that Kevco will pay the first 12 months of the home’s power bills.”

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First things first // person of interest Movers and shakers

VITAL STATS AGE: 42

YOUTH WELL SERVED: Became one of the youngest people ever elected to serve on the Lake County Board of County Commissioners. Sean was 39 when he was elected as District 2 Commissioner in 2010.

LOCAL ROOTS: Sean was born in Orlando and raised in Seminole County. After graduating Bishop Moore High School, he received a Bachelor of Science in enviromental science and a master’s degree in engineering management from Florida Institute of Technology. eventually develop it because your will and core beliefs are tested. However, having the opportunity to meet so many people is very rewarding.

MY GUILTY PLEASURE: I love dark chocolate and eat it about once a week. I also watch too much college football. I’m a die-hard Florida State Seminoles fan.

HOW I MET MY WIFE: Ivy and I went on a blind date in 1997. I always joke that she must have been blind. We ate at a seafood restaurant and then went to a friend’s house to watch a Florida State football game. I was impressed that she liked college football and was a Florida State fan.

MAN

LAKE COUNTY COMMISSIONER, DISTRICT 2

A LOVE FOR LAKE: Lake County’s future is bright.

The county has become a place where generation after generation will want to work and raise a family. The quality of life and sense of community is second to none and will remain that way. People who live here are real and not caught up on themselves or materialistic things.

of water levels, particularly in South Lake County. We identified problems and formulated ideas to fix those problems. I am also involved with the South Lake Water Initiative, where leaders in Lake County and the five cities in South Lake County come together to plan for our future water needs and how to protect our water resources.

BIG GOALS: Water is essential to the quality of life in Lake County, and that is why it is so important to me. In November, we held a water summit to discuss the issue

THE ELECTION PROCESS: Being a candidate in an election is rewarding yet mentally and physically exhausting. You will either have thick skin or you’ll

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FATHERHOOD: I have three children: Reagan, 11; Willow, 8; and Eli, 4. Being a good father means providing kids with unconditional love, building their self-esteem, and instilling discipline.

FAVORITE MOVIE: “It’s a Wonderful Life.”

This is a perfect story of how a community is what you make of it.

DESIRED TOMBSTONE INSCRIPTION: “Lived with the Lord and served others.”

FAVORITE BOOK: I love 1776 by David McCullough. I find it fascinating because it talks about George Washington and the struggles our great country endured.

PHOTO: FRED LOPEZ

SEAN PARKS

PAL IP CI IC NI MU

FACTS FEW PEOPLE KNOW ABOUT ME: I’ve climbed Mt. Hood in Oregon; I used to play the saxophone; and I am like a kid at Christmastime because I decorate the home and watch kid’s Christmas movies.

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First things first // outstanding student Making the grade

Fruitland Park. I show them the work of famous artists such as Michelangelo and have them complete various handson projects.

I WAS ONE OF 500 female students throughout Florida who was selected to attend the American Legion Auxiliary Girls State program in Tallahassee. Each student had to create a bill. The bill I created stated the Florida Comprehensive Assessment Test (FCAT) should be administered in Spanish for English for Speakers of Other Languages (ESOL) students.

VITAL STATS STRAIGHT TO THE POINT: Leah maintains an impressive 4.4 grade-point average.

CARRYING A LOAD: Leah is currently taking the following Advanced Placement (AP) classes: 3D art, literature, government, economics, and statistics.

AT YOUR SERVICE: Leah will spend a week in Tallahassee as an intern for Sen. Alan Hays.

AFTER GRADUATING HIGH SCHOOL, I plan on attending either the University of Central Florida or Florida State University and majoring in secondary education. I want to become a high school math teacher or event manager.

ONE OF MY FAVORITE HOBBIES is art. I specialize in 3D ceramics and particularly enjoy making teapots. In my spare time, I teach art to children at the Warren W. Willis United Methodist Camp in

AGE : 1 8 S E N I O R AT L E E S B U R G HIGH SC HO OL

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PEOPLE THINK today’s youth wants everything free of charge and expects handouts. That is not true. Hard work is the only way to achieve goals and dreams.

IN MY FREE TIME, I enjoy going to Starbucks with friends or hanging out with my boyfriend, who currently attends the University of Florida.

PHOTO: FRED LOPEZ

LEAH WERTZ

STUDENT

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MY FAVORITE BOOK is The Great Gatsby.

I have read it six times. The book is set in one of my favorite eras, and it is so classically written and eloquent. The characters also have a lot of depth.

I WANT PEOPLE TO KNOW my generation cares a lot more than you think. We care about our academics, our future, and other people. Everyone I know at my school wants to succeed in life and make good choices. It is not fair to judge an entire generation based on what you see or hear in the news.

‘ART’STANDING

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I CREDIT MY SUCCESS to my parents. My parents have never put any pressure on me to succeed and have always taught me that I can handle anything. Both of my parents work very hard, and I admire that about them. I certainly inherited their work ethic. I am also fortunate because I have been blessed with many talented teachers who have inspired me to learn.

ice

A SERVICE OF JANUARY 2014 ISSUE www.ocalaice.com

// INSTITUTE OF CARDIOVASCULAR EXCELLENCE //

New Year’s Evolutions

A cardiovascular look back and ahead. // INSTITUTE OF MEDICAL EXCELLENCE //

Family practice gets healthier every year. // LIMBSTITUTE //

Limb salvage in the New Year

put ice on it.

I N N O VAT I O N • C O M PA S S I O N • E X C E L L E N C E

“Developments in primary care and a resurgence in the importance of family practice may very well impact the well-being of more in our area than any other medical specialty. ” — Dr. Asad Qamar

New Year’s Evolutions The New Year always prompts us to look ahead and make plans and resolutions for upcoming days. But it is also valuable to take a quick glance at the past to see what got us through another year and set us on the paths we’ve taken.

In this issue of IMPULSE we will look back—in some cases decades—to gain a perspective on developments in cardiovascular treatments, limb salvage, and the strides made in overall family health.

Milestones in cardiology have been remarkable for their immediate impact on heart health and recapturing quality of life. Stent developments, catheterization techniques, new materials, and drugs have all led us to a better understanding of heart and artery health, and bode very well for all our futures.

The Limbstitute is the most significant development— certainly in our area, and for Florida as a whole—in improving the outlook for patients who are challenged by ischemic limbs threatened with amputation.

Yet, developments in primary care and a resurgence in the importance of family practice—including trends that emphasize wellness and patients assuming more responsibility for their overall health—impact the well-being of more in our area than any other medical specialty.

With all that in mind, our goals for the new year will be to continue our focus on individual patient needs as we develop new opportunities to expand our philosophy— Innovation. Compassion. Excellence.— into new areas and specialties.

We wish you all a new year full of happiness and abundant health and thank you for your continued support.

// INSTITUTE OF CARDIOVASCULAR EXCELLENCE //

New Year’s promises from the heart Improvements in the care and treatment of cardiology patients have been dramatic over the past 20 years with the promise of much more to come in the future.

Both doctor and patient continue to realize significant benefit from the developing technologies and techniques….

For the cardiologist Improvements range from better tools to treat everything from blockages and heart rhythm irregularities to maintaining blood chemistry, reigning in plaque formation, and controlling blood pressure.

Many of them can be summed up in a single word: stents.

Stents have come a long way from the first coronary implant in 1986.* There are coronary stents, self-expanding stents, drug-eluding stents, carotid stents, stents for aneurysms and peripheral arterial stents. Their designs have improved while their materials have evolved. Even the ways they are delivered have improved with lower profile catheters and better closure devices after arterial procedures.

Even the drugs a cardiologist has to choose from have improved for a variety of conditions.

There are anti-platelet drugs, combination therapy for cholesterol lowering, medications for high BP management, and

Cigarette smoking causes coronary heart disease, the leading cause of death in the United States. Cigarette smokers are 2–4 times more likely to develop coronary heart disease than nonsmokers.

Yours,

Asad U. Qamar, MD FACC, FCCP, FSGC, FACP, FSCAI Cardiologist

Source: Smoking and Tobacco Use, CDC A D VE RT ISE M E NT

Insulin use drastically reduced deaths from diabetic coma (from 60% to 5%) just as mortality from diabetic gangrene surged dramatically. newer blood thinners that provide alternatives to the use of coumadin.

For the patient What is better for the doctor almost always translates to a faster and better recovery for the patient. Improved catheterization methods mean a greater number of procedures are now performed as outpatient and or sameday procedures. Better sedation is leading to less patient discomfort.

Smaller-caliber catheters mean less discomfort and a shorter stay.

Improved closure devices have shortened stays and lessened the risk of bleeding. Fewer emergency bypass surgeries are performed now because of improved stent platforms. Carotid surgery can often be avoided by using stents.

Even abdominal aortic aneurysms can be treated with stents instead of subjecting a patient to risky open abdominal

surgery. Better medicines today have lessened the chances of blockages recurring tomorrow, as well as initial and followup heart attacks and strokes.

Patients can still do some improving on their own by limiting unhealthy behaviors. Smoking is the number one contributor to heart and arterial disease.** Obesity ranks a close second, especially when coupled with its primary complication— Type 2 diabetes.

As successful as the past 20 years of cardio care have been, the future holds even more promise. Smaller devices and improved closure systems will lead to better results in PAD treatment with fewer complications—including returning blockages.

Better drugs are on the horizon for the treatment of atherosclerosis. Lastly, preventative care will continue to grow more important and make all of us better doctors and healthier patients.

* The first coronary stent was implanted into a patient by Jacques Puel in Toulouse, France, on March 28, 1986. Historical Perspectives in Cardiology, Ariel Roguin, MD, PhD ** Cigarette smoking causes coronary heart disease, the leading cause of death in the United States. Cigarette smokers are 2–4 times more likely to develop coronary heart disease than nonsmokers., Smoking and Tobacco Use, CDC

Source: History of the team approach to amputation prevention: pioneers and milestones., J Am Podiatr Med Assoc. 2010 SepOct;100(5):317-34. // THE LIMBSTITUTE //

What’s new in comprehensive vein care and limb salvage Significant milestones in the development of effective limb salvage techniques began with the introduction of insulin to combat diabetes in the 1920s. Insulin use drastically reduced deaths from diabetic coma just as mortality from diabetic gangrene surged dramatically. As a result, serious attention focused on the treatment of another byproduct of diabetes — the diabetic foot.

Fast-forward 20 years and there are even more advances in comprehensive vein care and limb salvage treatments — the most important being adopting a team management approach for treatment.

It has been known for a long time that involving different specialties would ultimately be necessary for a successful outcome. Diabetologists and endocrinologists control nutrition and a patient’s glycemic levels; podiatrists and specialists repair wounds; and vascular surgeons improve blood flow.

Instead of days, it now takes hours to coordinate the examinations, treatment, and results from these medical disciplines.

Surgical techniques to improve circulation are another improvement in the treatment of at-risk limbs. Of those, the adoption of extreme distal artery reconstruction is one that has reduced the need for toe and transmetatarsal amputations in hundreds of cases. These techniques include stenting and breaking up blockages in the arteries, and the use of radiofrequency techniques to correct vein pathology is being offered exclusively at the Limbstitute.

Finally, the establishment of the Limbstitute itself is one of the most undeniable improvements in limb salvage — especially for patients in surrounding areas. Combining comprehensive vein care limb salvage specialists under one roof helps bring a standard of care and treatment second to none. * History of the team approach to amputation prevention: pioneers and milestones., J Am Podiatr Med Assoc. 2010 Sep-Oct;100(5):317-34.

A D VE RT ISE M E NT

put ice on it.

The U.S. still trails most of the industrialized nations in life expectancy, death rates from cardiovascular disease and cancer, and infant mortality, and since 2000, the gaps have widened.

I N N O VAT I O N â&#x20AC;˘ C O M PA S S I O N â&#x20AC;˘ E X C E L L E N C E

Source: National Trends in Healthcare and Family Medicine, Dr. Jerry Kruse, SIU School of Medicine // INSTITUTE OF MEDICAL EXCELLENCE //

A healthier New Year The past 20 years have shown us just how critical primary care medicine is to the health of both patients and the medical establishment as a whole.

Since 2000, the proportion of women appropriately screened for cervical and breast cancer has declined.

In 2002, the U.S. infant mortality rate rose for the first time in 40 years, the only industrialized nation to experience such a rise. The U.S. still trails most of the industrialized nations in life expectancy, death rates from cardiovascular disease and cancer, and infant mortality, and since 2000, the gaps have widened.* The precipitous rise in the costs of health care and the drain on resources has, in recent years, increased interest in preventive medicine. Patients, doctors, and even insurance companies realize the best way to avoid the pain and high cost of disease is to not get the disease in the first place. So, the focus has shifted from treating the problems when they arise to emphasizing healthier lifestyles that eliminate them.

Enter family practice and the primary care physician.

Family practices like IME are uniquely positioned to be the vanguard for counseling patients on nutrition, the benefits of exercise, and the elimination of bad habits like smoking and overeating. Wellness programs that catch problems early underscore the importance of regular visits with a primary care physician. Patients, in particular, and the health care establishment as a whole will be all the healthier for it. * National Trends in Healthcare and Family Medicine, Dr. Jerry Kruse, SIU School of Medicine

A SERVICE OF

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Ocala 4730 SW 49th Rd. // 352.854.0681 Summerfield 10435 SE 170th Place // 352.233.4393 Tavares 2754 Dora Ave. // 352.259.5960 The Villages 1950 Laurel Manor Dr., Bldg 240 // 352.509.9295 The Villages 1050 Old Camp Road // 352.259.5960 Williston 412 W. Noble Ave. // 352.528.0790

AD V VE ERT RTTISE R ISE IIS S EM ME M N NTT AA DDVE EEEN NT

MEDICAL & SURGICAL TREATMENT OF: • Bunions and Hammertoes • Corns • Morton’s Neuromas • Ingrown Nails and Warts • Heel and Arch Pain • Thick, Painful Toenails • Foot Injuries • Diabetic & Geriatric Foot Care • Sports Medicine • Orthotics • Diabetic Shoes • Numbness/Tingling of Feet

MEDICARE AND MOST INSURANCES ACCEPTED

SCAN HERE with your smart phone To learn more about Tri-County Podiatry

1585 Santa Barbara Blvd., Suite B, The Villages tricountypodiatry.net // 352.259.1919

FOOTC A R E F OR PE OPL E OF A L L AG E S W I T H AC T I V E LIFEST Y LES.

“Being part of the physical therapy program at TriCounty Podiatry rejuvenated my life. I found that the staff involved in this aspect of the practice is every bit as dedicated to their jobs as those I deal with when I receive foot care.

They knew precisely what exercises to have me do to help strengthen my joints.”

—Clarence Barrett

MIXING IT UP WITH

EMILY ELLYN With her infectious personality and unique style, it’s no wonder Emily Ellyn captured the hearts of viewers when she appeared as a finalist on season eight of Food Network’s “Food Network Star.” Since that time, she continues to use her platform as a way to share her love for taking traditional dishes and remixing them — Retro Rad style.

Between events, Emily made the haul over from Orlando and talked with Style about her life, her food, and her plans for the future.

STORY: SHEMIR WILES PHOTOS: FRED LOPEZ+PROVIDED

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Lake & Sumter Style: Emily, thank you so much for participating in our food issue. We consider it an honor.

Emily Ellyn: It’s no problem. I’m happy to be a part of it.

Style: A lot of people may know you from Food Network’s “Food Network Star,” but many might not know much about you as a person. Tell me a little about where you grew up.

Emily: I grew up on a Christmas tree farm in the small town of Mantua, Ohio.

Along with my sister (and constant childhood companion), we explored and experimented our way through our country childhood — raising chickens, turkeys, pigs, cows, donkeys, and horses.

We also learned to plant, pick, process, and pickle at an early age. Each year we hoped to beat the previous years’ preserving records, and in fact, last year was a record year. My sister and I canned and froze more than 800 quarts of produce.

Style: Wow! That’s impressive. I would imagine raising your own animals, planting your own produce, and making your own preserves as a child had a major influence on your love for cooking.

Emily: It did. My family grew and raised nearly everything we ate. We cooked nearly every meal and would sit down around the dinner table together to celebrate the food we grew and harvested. As a result, I know where things come from — I lived and breathed the process from seed to table!

As a toddler on the farm, I would follow the Christmas tree planter and stomp the soil around the baby tree saplings. I teethed on spring onions from the garden. I could kill and dress a chicken by the age of 5. I am what I

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eat and understand food as being a fundamental part of life. I understand raw ingredients and how to prepare them so it is now more interesting for me to teach that part of the process and focus on some of the other elements like creatively remixing recipes.

Style: I also understand traveling with your family was also a major influence on your cooking.

Emily: My parents believed that traveling was an essential component of education and life.

Therefore, every year, each member of my family would

pack up a carry-on suitcase and fly off to an unknown country. By the time I left home to attend the Culinary Institute of America, I had visited and eaten my way through 13 countries.

You are always trying something new to eat when you travel, so of course this had some influence on my cooking and taste.

ice creams, stinky tofu, fried chicken, and noodles.

And the food stalls in the shopping centers are really interesting with shops specializing in teas, candies, noodles, dried meats and fish, and spices. I could seriously eat six meals a day and snack nonstop in between.

countries you visited, which was your favorite?

Style: So it seems like between your traveling and home life, working with food seemed to be your destiny.

Emily: I have to say I

Emily: From the time I

really enjoyed Taiwan. The street food is divine with fresh produce, interesting seafood, mile-high soft serve

could fire up the stove, I was cooking, planning parties, and taking care of the seemingly endless parade of people that trooped through our kitchen. Not surprisingly, this fueled the idea that I was destined to be in the hospitality industry from birth.

Style: Out of the 13

Style: You earned your bachelor’s degree in restaurant management at the Culinary Institute of America (CIA) in New York. Then you went on to earn two master’s degrees — one from the Academie Internationale de Management in Paris and one from University of Central Florida’s Rosen College of Hospitality and Management in Orlando.

Now I hear you’re finishing your Ph.D. in food service education. What has been the biggest thing you’ve learned while in school?

Emily: What really resonated with me because I heard it so often was that

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while I was a great student and chef, I should be out of the kitchen and in the “front of the house” where I would be working directly with the people. I was also continually encouraged to go into teaching.

Style: Do you think your experience as a teacher’s aide at CIA also made you want to teach?

Emily: Totally! I really felt like I was good at it. I knew I was inspiring my students and it was easy and satisfying to share in my greatest passion. Plus, it was an extension of my natural desire to help people.

Style: Now let’s switch gears and talk about appearing on “Food Network Star.” How did that come about?

Emily: Well, I was working at Sublime Doughnuts in Atlanta at the time to help expand the doughnut shop into an international franchise. I walked into the shop at 4:30a.m. one morning and everyone was standing around with Cheshire cat grins on their faces. They handed me a packet of papers and said I was going to Washington, D.C. I quickly responded, “I’m not going to D.C. to deliver doughnuts. I’m a terrible driver and they won’t make it there!” Then they all said, “You’re not going to deliver doughnuts, you are going to D.C. to become the next Food Network star!”

It was an open casting call. I walked in, put my name on the list, read over the paper work, and before I knew it, my name was called and I was sitting in front of one of the talent scouts. I was asked within five minutes to come back the next day with a cooked dish and demo. I did and they said I would be called back, which I was to interview with Food Network personality Alton Brown. And the rest is history.

FROM SOUP TO NUTS FULL NAME: Emily Ellyn SPECIAL NICKNAME: My family calls me Emsey.

FAVORITE SPICE: Cardamom. I always have apples growing out of my ears, and I love that the slight citrus notes of cardamom enhance the apple, making them taste more intense.

IF YOU WERE ON DEATH ROW, WHAT WOULD BE YOUR LAST MEAL: Thanksgiving dinner with lots of fresh veggies from the garden.

SIGNATURE DISH: Short (cooked) ribs. For her recipe, visit lakeandsumterstyle.com.

FAVORITE FOOD PERSONALITY AND WHY: Julia Childs. She was the female pioneer for all of us. She made this opportunity possible for me. Plus, she was smart, beautiful, and composed while keeping a great sense of humor in tough, awkward, and stressful situations.

THREE THINGS PEOPLE DON’T KNOW ABOUT YOU: 1. I know how to play the tuba.

2. I always wanted to be an opera singer and took voice lessons.

3. I love giving gifts and I make the majority of my Christmas gifts. I usually start around August crocheting scarves, and then I bake and can goodies to give.

Style: That must have been an amazing feeling to be picked for such a widely popular show. What was it like being on such a highly competitive show?

Emily: Fifteen adults living in tight quarters, not sleeping much, asked to do a lot of challenges that involved extreme circumstances with time limits, secret ingredients, and camera challenges… it was intense. However, it was also mentally stimulating, and I loved having my creativity challenged.

I will say my favorite challenge was the New York Fashion Week episode where finalists were asked to makeover a dish.

Since taking classics and updating them is my specialty, I took the tired ham steak, pineapple, and Maraschino cherry classic and gave it a makeover. I then made a fried ham, dried pineapple, and spicy pickled Maraschino cherry ham hat fascinator for my head and every plate. It was a hit with judges and viewers alike!

the “Fan Favorite” episode featuring Lance Bass from ‘N Sync. The cool twist was I joined with her to assist in her third-time win.

We flew to Los Angeles and competed in a show that airs for one episode. Amazingly, they had us build a set, create specialty cupcakes using secret ingredients, and then for the final challenge we had to bake 1,000 cupcakes. I still have a little P.T.S.D. when I see a cupcake. We worked hard for that win!

Style: Sounds like it. Now Since your time on Food Network, you have been doing a lot of traveling attending trade shows, performing cooking demos, and hosting special events. You also have been promoting your Retro Rad brand. What got you interested in the 1950s/1960s era?

Emily: Oh, I started with Retro Rad at a very young age. My aunt made me a poodle skirt when I was in grade school and I wore it until the poodle ran off!

I also would beg my mom to draw cat eyes on me with eyeliner.

At about age 10, my mom said it was time to learn about the entire era, not just the cool fashion pieces, so she bought us a matching pair of saddle shoes and took me to a real 1950s diner.

I fell in love!

It resonates with me when I put on

Style: I’m sure your quirkiness and likability is what helped you become that season’s fan favorite. Now I know you didn’t win “Food Network Star” but you did come back to Food Network to win “Cupcake Wars.” Tell me a little bit about that experience.

Emily: “Cupcake Wars” was a neat experience. Hollis Wilder, owner of Sweets by Holly! in Orlando and Jacksonville, was already a two-time “Cupcake Wars” champion and was voted back to compete a third time on

* “From the time I could fire up the stove, I was cooking, planning parties, and taking care of the seemingly endless parade of people that trooped through our kitchen.”

my cat-eye glasses and vintage dresses. It transports me to times when things were easy and perfect, where perfect homes were effortless like “Leave It to Beaver.”

As a result, I have embraced this Retro Rad persona and encourage everyone to dig through their mom’s recipe box, dust off their pressure cookers and crockpots, and embrace the old in a new and rad way.

Style: So besides making the Retro Rad brand a household name, what other projects are you working on that our readers should watch for?

Emily: I am continually cooking up new projects like my new super cute Emily Ellyn apron line, which can be seen on my website www. emilyellyn.com. I am also working on completing a couple of book projects, and there are some television opportunities I’m looking into pursuing. Of course, my ultimate goal is having my own television show.

Style: Well Emily, thanks again for sitting down with us. To leave off on an inspirational note, what would you say to someone out there who is thinking of a culinary career?

Emily: I would say go for it!

Now, of course I would also ask the following questions: Are you ready to work hard, long hours with little money, not see your friends and family for weeks, and leave work when it is

last call and the only things open are tattoo parlors and bars? Are you ready to watch all of your peers’ marriages end and work in extreme conditions where you are burned, cut, and yelled at constantly? Do you want to experience all of that while creating amazing food and accomplishing unexplained instant gratification as you work a line cranking out hundreds of dishes a day?

Do you want to create dining experiences for the masses, make the world’s special occasions memorable, and open new establishments that will foster these memories? Do you want to experience the closest friendships ever bound by the love of the craft, sweat, and tears?

If after all of that, you are still interested, I suggest trying it out first before making a lifetime commitment. Just see if you have what it takes. You may need to work a summer in a hot basement kitchen peeling 80,000 potatoes and washing pots and pans until your skin is scoured off before you really know.

Then if you still love it, do it! Work in it, fall deeply in love with the business, and then work your way through school.

Get a degree so that when you can barely walk from standing on concrete floors and picking up heavy pots all day, and your hands are so arthritic you can barely grip your clever, you “retire” into management, teaching, or owning your own business.

If you’re still feeling festive after New Year’s Eve, make these tasty treats and bring them in to share with the office to ring a ‘rad’ New Year.

!"#$%&"'()*+,*-."'

POP CUPCAKES

Recipe Courtesy of Emily Ellyn, Retro Rad Chef. More at www.EmilyEllyn.com

YIELD: 24 MINI CUPCAKE INGREDIENTS: 2 ½ cups cake flour ¾ cup all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda ¾ teaspoon salt 1 stick of butter ½ cup vegetable shortening 1 ¾ cups sugar 1 tablespoon pure vanilla extract 1 large egg, room temperature 1 ½ cup Champagne or sparkling wine, cold and flat 3 large egg whites, room temperature DIRECTIONS: 1. Preheat the oven to 350 degrees.

2. Line two two-dozen mini-cupcake or muffin

pans with paper liners and spray with oil.

3. Sift the flour, baking soda, baking powder, and salt into the bowl and set aside.

4. Using a mixer fitted with the paddle attachment beat the butter and shortening in a bowl on medium speed until creamy, three minutes.

Add the sugar and vanilla and beat on medium until fluffy, three minutes.

5. Scrape down the bowl and add the egg and egg whites, and beat until incorporated.

6. Turn the mixer to low. Add the flour mixture, alternating with the cold flat Champagne, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, and then mix on low.

7. Fill cupcake liners ¾-full with batter and bake for 30 minutes, or until baked through. Cool the cupcakes completely.

RAD TIP: If Champagne is not flat, simmer on stove until flat and then chill.

To complete these cupcakes with Champagne pastry cream filling and Champagne frosting, see the recipes on lakeandsumterstyle.com

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SPECIAL THANKS

January 20 14

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Confirmed sponsors as of November 2013

COOK LIKE A

CHEF Dust off that mixing bowl and fire up the burners because what’s a food issue without recipes. Five local cooks share their favorite, fail-safe dishes that are guaranteed to have your family and friends coming back for seconds.

STORY: SHEMIR WILES PHOTOS: FRED LOPEZ

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EASY CASHEW CHICKEN MEREDITH NAGEL, HOME COOK

In the throes of being a mother to three boys, an owner of her own successful law practice in Clermont, and a devoted wife to an equally hardworking husband, Merideth Nagel always finds the time to prepare a delicious, home-cooked meal.

“We have dinner at the table at least four times a week. It’s the meal that brings everyone together,” she says. “Now that my oldest son Jay has gone off to college, he tells me some of the best memories he has about home involve us all eating around the dinner table.”

Merideth’s grandmother heavily influenced her fondness for cooking. “My grandmother was a traditional Southern cook, and with her, I remember that cooking was always a way to show people you loved them,” she says. “I also learned from her it was okay to mess up because cooking is a form of artistic expression and a way to bare your heart and soul.”

Growing up enjoying Southern cuisine meant loving anything that was “fried or sauced.” Reaching her highest weight of 274

COOK LIKE A

CHEF pounds, Merideth decided to keep her love for food, but change her cooking methods. Now, she is all about finding recipes that are not only healthy but also quick and easy to accommodate the life of a working wife and mother.

With a full repertoire of delicious recipes, Merideth settled on sharing two recipes with great meaning. “It was hard to pick my favorite recipe, but I decided on my cashew chicken recipe that my oldest son loves so much,” she says. “With him being away at college, I like making it because it reminds me of him. And when he came home over the Thanksgiving holiday, it was the first thing he wanted to eat.”

In addition to its sentimental value, Merideth also explains how it’s a great alternative to buying Chinese takeout. “When using the frozen bag of vegetables, you get more vegetables in your fried rice than you would normally get from a restaurant,” she says. “And with it being so easy, you can make it faster than ordering out and picking it up.”

EASY CASHEW CHICKEN

INGREDIENTS: 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch small pieces ½ quart buttermilk Flour for dredging Fresh grated ginger root (1/4-inch) 2 garlic cloves, minced 1 10-ounce bottle of honey (orange blossom preferred, clover second best) ¾ cup unsalted, roasted cashews Vegetable oil for frying Salt, pepper, garlic powder, and red pepper flakes (to taste) DIRECTIONS: 1. Cut chicken into small pieces. Pat dry, then season heavily with garlic powder, red pepper flakes, salt, and pepper.

2. Mix together buttermilk, grated ginger, and minced garlic. Soak seasoned chicken in buttermilk mixture for at least eight hours in fridge.

3. Drain chicken and brown in a skillet with vegetable oil, being careful not to overcook.

4. Drain cooked chicken well, then toss with honey and cashews. Serve over steamed rice or vegetable fried rice.

LINGUINE ALFREDO MICHAEL RAO, STUDENT CHEF AT THE VILLAGES CHARTER HIGH SCHOOL

While most kids were dreaming about exploring outer space or being president of the United States, Michael Rao wanted to cook. In kindergarten, he wrote down he was going to grow up to be a five-star chef one day. Now a senior at The Villages Charter High School, Michael still wants to be a five-star chef and the school’s culinary program has helped him get that much closer to his dream.

“I love cooking,” he says. “I don’t know what I would do if I couldn’t cook. It’s like an art, you know — a way to express myself.”

Michael credits his mother for getting him into the kitchen at a young age. “My mom is Puerto Rican so she was always cooking a lot of the traditional Puerto Rican food, and she always asked me to help,” he says.

VEGETABLE FRIED RICE

INGREDIENTS: 3 cups cooked white rice (Jasmine preferred) ½ cup onions, chopped ¼ cup red pepper, chopped 1 12-ounce bag of frozen vegetables (asparagus, gold and white corn, and baby carrot blend preferred) Fresh grated ginger root (1/4-inch) 3 garlic cloves, minced 3 tablespoons sesame oil 2 eggs Reduced sodium soy sauce (to taste) ¼ cup scallions Fresh chopped cilantro (to taste) DIRECTIONS: 1. Soften red pepper and onion in a pan with sesame oil.

2. Toss in fresh ginger and garlic, being careful not to brown the ginger or garlic.

3. Add frozen vegetables.

4. When almost warm through, add rice.

5. Move rice mixture to the sides of the pan, leaving space in the middle to scramble the eggs.

6. When eggs are cooked, toss all together with soy sauce.

7. Add salt and pepper to taste. Top with fresh cut scallions and chopped cilantro. Serve and enjoy.

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COOK LIKE A

CHEF He was also heavily influenced by his father, who is Italian. “I come from two very food-centered cultures. I really do love to cook Italian foods but what I love even more is combining the two cultures to come up with really interesting dishes,” he says.

Recently, as part of a school assignment, Michael submitted a business plan to a local bank to open a Puerto Rican and Italian restaurant. Before he opens his own business, though, he hopes to attend culinary school either at Lake Technical Center in Eustis or Le Cordon Bleu College of Culinary Arts in Orlando.

As for the recipe he chose to share, Michael says it’s one he is quite comfortable cooking. “I’ve made it a couple of times and what I love most about it, besides its taste, is the color from the red peppers and the basil,” he says. “Plus, it’s a part of the menu that I submitted with my business plan. I hope to have it in my restaurant, Miguel Rao’s, one day.”

LINGUINE ALFREDO

INGREDIENTS: Half pound of linguine, cooked al dente 16 ounces heavy whipping cream 6 ounces roasted red peppers, cut into thin strips 8 ounces white mushrooms, sliced 1 tablespoon minced garlic 1/4 pound prosciutto, chopped 1.5 ounces grated Parmesan cheese 1 tablespoon olive oil 1 tablespoon butter Salt, pepper, and garlic, to taste Fresh basil for garnish DIRECTIONS: 1. Boil and cook linguine until al dente.

2. Sauté garlic in olive oil and butter in a skillet. Add prosciutto, cook until texture changes.

3. Add sliced mushrooms and cook until almost done.

4. Add strips of roasted red peppers and heavy cream. Season to taste with black pepper, garlic powder, and salt.

5. Stir in Parmesan cheese and let mixture simmer 2–3 minutes.

6. Put cooked linguine in bowl or serving dish.

Pour contents in pan over linguine.

7. Garnish with fresh basil and enjoy!

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COOK LIKE A

CHEF

SMOKED SALMON RANDY YOUNG, OWNER OF BUBBA’S CRAB AND SEAFOOD

Three years ago, Randy Young opened his Leesburg-based seafood store as a favor to a friend.

Retired from a career in telecommunications and looking to begin the next chapter in his life, he figured this venture was a sure thing since no one else was selling fresh seafood in Leesburg.

With his growing success came the idea to offer smoked seafood to his loyal customers. It become a fast favorite with some people traveling as far as 50 to 60 miles to buy it. “No one else in this area is doing smoked salmon,” he says. “Then I started getting a lot of requests for it. A lot of people buy it because they are health conscious and smoking the salmon gives it a lot of flavor.”

Randy first learned how to smoke fish from his grandfather who passed down recipes from his Great Depression days. “During the Depression, people around here would smoke mullet because it was easy to catch and plentiful,” Randy explains. “So I’ve taken my grandfather’s recipe and adapted it to salmon, which is way more popular than mullet.”

Being an avid camper, hunter, and angler helped add to his cooking skills. He also picked up some tips from his very first roommate and, of course, his mother.

For Randy, smoking fish is always a fun experience; however, he also enjoys exposing people to something different. “I like the entire process,” he says. “And I love seeing those reactions from customers who try it for the first time.”

SMOKED SALMON

INGREDIENTS: 1 large salmon fillet Coarse sea salt (to taste) Garlic powder (to taste) Cajun seasoning (to taste) DIRECTIONS: 1. Preheat an outdoor smoker to 180 degrees using a mix of black jack oak and hickory wood logs that have been soaked in water.

2. Place fillet on a large plate and season with salt, garlic powder, and Cajun seasoning, or use your favorite seasoning that pairs well with fish.

3. Place fillet on plank and cook in smoker for about 90 minutes.

4. Check doneness (the fish is done when it flakes with a fork). Once fillet is cooked, remove from smoker and serve.

RUM BALLS

CHEF KEN KOENIG, CERTIFIED CULINARY EDUCATOR AT LAKE TECHNICAL CENTER

Chef Ken Koenig has had a variety of culinary experiences since graduating from the Southeast Institute of Culinary Arts in St. Augustine. He’s cooked in many kitchens, including a stint as a private chef on a 117-foot yacht. He’s also owned and operated a restaurant and catering business, worked as a sous chef for fine-dining establishments, and served as an assistant catering chef at the University of Florida. But teaching and helping the next generation of culinary chefs has been truly his niche.

Before coming to Lake Technical Center in 1995, he also taught at his alma mater, the Southeast Institute of Culinary Arts, and he has been an active member of the American Culinary Federation (ACF) since 1988. Ken plays a very active role in the Gulf-toLakes Chefs and Cooks Association fundraising activities. Over the past few years, the association has raised over $10,000 for scholarships, which allow students to pursue careers in the culinary arts field.

As a nod to the holiday season, Ken picked one of his favorite alcoholinspired party recipes: homemade rum balls. “Chef Linda Lopez, who also

worked at Lake Tech before she retired, gave me the recipe,” he says.

He recalls Chef Lopez making these delicious treats for the whole staff at the end of each year. To him, they symbolized the spirit of the season and the successful end of another year. It’s the perfect recipe to file away and pull out when the holidays come knocking again, or when you’re in the mood for a more adult dessert. “The rum balls are easy to make and lots of fun to eat,” Ken says. “You can’t just eat one!”

RUM BALLS

INGREDIENTS: 2 cups finely crushed vanilla wafers 2 tablespoons cocoa 1 cup confectioners’ sugar 2 cups finely chopped walnuts or pecans 2 tablespoons light corn syrup ¼ cup rum (I use dark rum and add a little more!)

Extra confectioners’ sugar, sifted for rolling DIRECTIONS: 1. Mix together dry ingredients, then add wet ingredients.

If mixture is too dry, add more rum.

2. Form into 1-inch balls and roll in the confectioners’ sugar.

3. Serve and enjoy!

COOK LIKE A

CHEF classic. “I had some leftover marinara sauce, and I thought I would make little individual rolls with the lasagna noodles so people could enjoy as many as they wanted,” she says. “Then I add shredded chicken for protein, and it became an instant hit with my family and my clients. It is certainly a comfort food without being too heavy.”

CHICKEN, SPINACH, AND ARTICHOKE LASAGNA ROLLS INGREDIENTS: 12 lasagna noodles (traditional, not oven ready) 2 cups shredded chicken breast (or shredded rotisserie chicken) 16 ounces cream cheese, softened 16 ounces frozen spinach, thawed, drained, and squeezed to remove water 1 8.5-ounce can of artichoke hearts, chopped 4 cloves of garlic, minced ½ teaspoon garlic powder ½ teaspoon Italian seasoning ¼ teaspoon black pepper 1 tablespoon plus ¼ teaspoon kosher salt (to taste) ¼ cup fresh grated Parmesan cheese ¼ teaspoon crushed red pepper 5–6 cups of your favorite marinara sauce 4 cups shredded mozzarella cheese

CHICKEN, SPINACH, AND ARTICHOKE LASAGNA ROLLS CHEF JESSICA FLYNN, OWNER OF GOURMET TODAY

Although Jessica Flynn has been in the catering business for two years, food has been a passion of hers for nearly a decade. While working in a boring, stuffy office job, Jessica used to surreptitiously write recipes, keeping them hidden underneath her computer keyboard. However, what really solidified her desire to cook professionally was her and her husband’s love for eating out.

“We would eat a dish at a restaurant and then I would go home and try to recreate it,” she says. “Plus, my husband and I Iove eating ethnic food, so I wanted to learn how to make my own Thai and sushi dishes.”

After graduating from Valencia College with a degree in culinary management in 2010, Jessica shunned the conventional dream of opening a restaurant. Instead she jumped head first into opening a catering company with her husband. “What I love most about catering is the detail that goes into it, along with seeing people enjoy my food,” she explains.

One of Jessica’s specialties is taking traditional dishes and giving them a new twist.

With her chicken, spinach, and artichoke lasagna rolls, she takes a lighter spin on a

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DIRECTIONS: 1. Bring large pot of water to a boil. Add one tablespoon of salt and cook lasagna noodles to al dente, according to package directions.

2. Drain and gently lay noodles flat onto large sheet pan or sheet of parchment paper.

3. In a medium-sized bowl, mix shredded chicken, softened cream cheese, spinach, chopped artichoke hearts, minced garlic, garlic powder, Italian seasoning, black pepper, crushed red pepper, and ¼ teaspoon of kosher salt. Stir well using a rubber spatula, or mix by hand.

4. Add Parmesan cheese and mix well.

5. In the bottom of a lightly sprayed 9-by-13 pan, ladle in one to two cups of marinara sauce and spread evenly across bottom of the pan.

6. To make the lasagna rolls, evenly distribute three tablespoons of filling across each lasagna noodle using a tablespoon or a small cookie scoop. Gently roll the lasagna noodle and place seam side down in the sauced pan. Repeat until all lasagna rolls are filled.

7. Ladle marinara sauce over each lasagna roll. Then sprinkle well with shredded mozzarella and allow rolls to bake uncovered at 350º for 25–30 minutes until cheese is bubbly and golden brown. Enjoy!

Here at Style, we wracked our brains trying to figure which restaurants we should recommend as the places to go for the best food and atmosphere in town. We flipped a coin. We tried rock, paper, scissors. We even held an oldfashioned duel in the parking lot. But alas, the light bulb went off and we decided to throw the hard work to the people whose opinions really matter â&#x20AC;&#x201D; our readers.

We asked you on Facebook and you responded, so here your choices for the top 11 restaurants where you want to dine in 2014.

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RE sho u l d WHE

WE EAT?

PALM TREE GRILLE & BAR MOUNT DORA 352.735.1936

“They have great food and wine dinners, too!” — LACEY RYAN EXUM

SULLY’S SMOKEHOUSE LEESBURG 352.483.7427

“First of all, it’s a small, local, family owned place.

Trent Sullivan and his family have lived here their whole lifetime. Second, it is true smoked barbecue — pulled pork, ribs, and chicken. Some of the best I have ever eaten. Third, I love supporting the ones I grew up with.” — BILLY FUSSELL

OUDOM’S THAI & SUSHI MOUNT DORA 352.385.4700

“Nice atmosphere, great food.”

— ELIZABETH SHENK

KIKU JAPANESE STEAKHOUSE & SUSHI BAR EUSTIS 352.483.8288

“My entire family loves the hibachi grill, and I crave the sushi at least once a month. And the restaurant is kid friendly! My grandchildren love the show and chow down on the food!”

— BARBARA FAIRSERVICE

RACE CAR DINER ASTATULA

352.253.6940

“Great home-cooked food, family owned diner!”

— JAMIE NICOLE BROWN

THE GOBLIN MARKET RESTAURANT

MOUNT DORA 352.735.0059

“First of all, the food is always spectacular; it never disappoints. The atmosphere is beautiful, the service is great, and the bartenders make an awesome cocktail.” — AMANDA BRUMLEY QUANCE January

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RE sho u l d WHE

WE EAT?

POPULAR PICK

COTILLION SOUTHERN CAFÉ WILDWOOD 352.748.1223

“Hands down, no question, the favorite place for family and friends to meet and enjoy divine Southern cooking and incredible desserts!” — JOANNE ROBERTSON-SPRINGER “The absolute best Southern food and delicious desserts!” — KIMBERLY FLEMING CARTER “…you will feel like you are eating with family.” — MICHELLE REID

POPULAR PICK

GRAZIELLA’S MELODY LOUNGE CLERMONT 352.394.1106

LAKE DORA SUSHI & SAKE

SIDELINES SPORTS EATERY

352.343.6313

352.217.0751

“(I love the) early bird specials and Monday night trivia fun.”

“Sidelines in Mount Dora has the best hamburger in Lake County.”

— JEFFRY GAY

— SHIRLEY IVEY

TAVARES

MOUNT DORA

EDITOR’S PICK

THE CROOKED SPOON CLERMONT

352.404.7808

“The food is unlike anything else in Lake County.

Chef Steve Saelg is bold and unapologetic with his menu. Not to mention the atmosphere is comfortable yet sophisticated, perfect for a girls’ night out or a fun date night with your significant other.” — SHEMIR WILES

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“The best new homemade and fresh Italian food, amazing live entertainment, friendly wait staff, the best chef, and amazing owners.” — JENNIFER ARAGON “Loving Graziella’s. Great food and what a beautiful view of Lake Minneola. Simply breathtaking all the way around.”

— PETER BOLAÑO

“Best Italian food around town. Great service.” — DANIELLE FOX “... the new kid on the block. Great atmosphere... wonderful food and entertainment.” — CAROL CINA

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2014 EVENT SCHEDULE JANUARY 10 CFA Honors Presents: Tom Grizzard Roast JANUARY 11 â&#x20AC;&#x153;Intersecting Journeys: McRae Art Studiosâ&#x20AC;? Exhibit Opening Reception FEBRUARY 8 CFA Live Presents: Gospel Choir Showcase MARCH 8 AND 9 37th Annual Leesburg Art Festival MARCH 3 TO 31 Student Art Exhibit, Leesburg Art Association Spring Show APRIL 12 CFA Live Presents: Songwriters Night MAY 10 â&#x20AC;&#x153;The Artistâ&#x20AC;&#x2122;s Wayâ&#x20AC;? Exhibit Opening Reception JUNE & JULY Rotary Summer Art Institute AUGUST 8 An Evening of Fine Wine, Fine Food, and Fine Art SEPTEMBER 13 CFA Live Presents: "An Evening with Art" Songs from the Great American Songbook OCTOBER 30 Beast Feast

www.leesburgcenter4arts.com January 20 14

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NORMAN S. NOVIS, M.D., P.A. Our patients’ care is our first priority.

WE OFFER VARIOUS MEDICAL SERVICES:

• Adult medicine - preventative and routine services • Acute care • Blood pressure and heart diseases • COPD and other lung diseases • Dermatology • Minor surgeries • Osteoporosis care • Rheumatology - knee and other joint injections • Diabetes and other endocrine disorders • Nutritional/dietician services • Diabetic teaching • In-house diagnostics and lab

753 Highway 466 in Lady Lake

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Fashion Show Fundraiser and

Ultimate Shopping Experience to benefit the Educational Foundation of Lake County

Saturday, January 18, 2014 12:30 PM - 4:00 PM • Lake Receptions, Mount Dora

Tickets On Sale Now!

$15 Adults • $10 Ages 17 and Under at sweettreats2014.eventbrite.com For Information: 352.638.0358 or haleygerig@hotmail.com • haleyscometclothing.com/sweettreats Your support will help selected Lake County high school students who desire to participate in the arts (including Band, Fine Art, Drama, or Culinary Arts) but lack the funds due to financial hardship.

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www.DrCamogliano.com • Find us out on M–F 8:30a.m.–5:30p.m.

BREAKFAST • LUNCH • DINNER

Daringly Traditional.

You crave it. We serve it.

The Triple J Sandwich Corned beef, roast beef, turkey and Swiss cheese rolled with lots of Cole slaw and Russian dressing.

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Since 1981, TooJay’s Gourmet Deli has been delighting diners with an exciting and eclectic menu for breakfast, lunch and dinner. When the craving strikes indulge in authentic NY–Style deli sandwiches or settle in with slow roasted turkey, old fashioned pot roast and other time–honored comfort food favorites. Friendly, professional service is a part of every meal, so make plans today to join us for “a little taste of home”.

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city series STYLE’s guide to the places we call “home”

LADY LAKE TOWN OF LAKES AND SUNSHINE //

The mention of Lady Lake to non-Floridians most likely conjures up a picture of sunshine glistening on a serene lake surrounded by beautiful trees. And that image isn’t too far from reality. Lady Lakers indeed have lots of lakes and magnificent tree-lined streets hidden just beyond the always-busy Highway 441 corridor.

L

ady Lake has had to work hard to maintain its small town charm. In the 1950s, Highway 441 cut through the center of the downtown area taking with it the quiet, peaceful days where life went by at a much slower pace. Then came The Villages, an active retirement community where

VITAL STATS TOWN INCORPORATED: 1925 POPULATION: 13,947* including approximately 8,500 in the Lake County portion of The Villages.

SIZE: The Town of Lady Lake covers 8.5 square miles, including 3.2 square miles inside The Villages.

TIPPING THE SCALE: 60 percent of Lady Lake residents are Villagers.*Est. 2013 BEBR, University of Florida A SALUTE TO VETERANS: Lady Lake is home to the largest American Legion Post (#347) in the world with 4,366 members.

PUBLIC OFFICIALS MAYOR: Ruth Kussard COMMISSIONERS: Jim Richards, Dan Vincent, Tony Holden, and Paul Hannan TOWN MANAGER: Kristen Kollgaard CHIEF OF POLICE: Chris McKinstry

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STORY: MARY ANN DESANTIS PHOTOS: FRED LOPEZ

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ORANGE BARN

A local landmark since 1961, the Orange Barn began as a commercial citrus packing orange barn plant. Today, it is a kitschy roadside citrus attraction that attracts locals and travelers alike. Along with fresh oranges, customers can pick up homemade fudge, trinkets, and postcards from Florida.

LOG CABIN

Lady Lake’s most distinctive focal point has to be the historic log cabin, built by the WPA in 1935. The cabin is now home to the Chamber of Commerce, and Log Cabin Park is the site for many town events.

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MOM & DAD’S

mom ands dad’s Mom & Dad’ Italian Restaurant, open since 1962, is the oldest family owned and operated restaurant in Lake County. Actor Dustin Hoffman stopped in and had dinner there in the late 1960s while making a movie in North Florida.

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city series // lADY LAKE STYLE’s guide to the places we call “home”

life is anything but slow.

Despite the massive growth around the Lake County’s most northwestern town, Lady Lake has managed to keep its own identity. Some say what is left of the quaint downtown, including the historical museum in the original 1883 train depot and a picturesque log cabin built in 1935, make passersby take notice. Others believe the residents have created and maintained a sense of community.

Lady Lake Mayor Ruth Kussard, who has lived in The Village of La Reynalda

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for 15 years, says she is a Lady Laker first, then a Villager. Preserving Lady Lake’s small town atmosphere and a separate identity from The Villages is important to her.

“I am proud to be from Lady Lake,” she says. “We have been able to retain a small town atmosphere because we have so much community involvement from people all over town.”

Mayor Kussard cites many events that have become Lady Lake traditions, such as the Light Up, Lady Lake

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celebration in December, the twice-yearly Art in the Park, and the town’s Easter Egg Hunt. The weekly farmers market on Tuesday mornings in Log Cabin Park has introduced newcomers to the town’s historical area and has become a meeting place for many longtime residents, as well.

“Of course, the Lady Lake Historical Society’s Museum in the old train depot is a ‘can’t miss’ for anyone who wants to know more about this area,” Mayor Kussard adds.

“Knowing a community’s history is important just as it is with the U.S.”

THE ROOTS BEGAN WITH TRANSPORTATION

Most Lady Lake newcomers do not appreciate the significance of the longgone Slighville on the shores of Lake Griffin. Prior to the Civil War, Sam and Jake Sligh owned a boat landing, which kept the community alive with the comings and goings of steamers along the chain of lakes. All that changed, however, when the

Tropical Railroad laid tracks a few miles west connecting Wildwood and Leesburg, and the preferred mode of transportation quickly tilted toward rail. A train depot was built in 1883, and almost all of Slighville’s residents packed up and moved to the new community. Even Sam Sligh himself moved to Lady Lake, where he built a large three-story hotel in 1885.

The lyrical-sounding name of Lady Lake almost did not happen. Railroad executives preferred the name of Cooper, after a contractor who worked on the line. The early settlers, however, insisted on the name Lady Lake after a lake east of town where a legend says Indians found a woman who had drowned there. Despite the inauspicious origins for a name, the community grew into one of Central Florida’s most picturesque towns.

Early residents Loveard Lee and Dr. Newton C. Stevens led the efforts to beautify the town and little oak trees were planted along many of the streets. By the time the town was incorporated in 1925, some of those little oaks had grown into a magnificent moss-draped tree canopy along East Lady Lake Boulevard. That picturesque scene near Lake Hermosa was featured in the June 16, 1928, issue of the Saturday Evening Post and became known nationally as

“Cathedral Arch.”

The railroad created growth for Lady Lake and surrounding towns like Wildwood and Fruitland Park, but growth became stagnant when the railroads ceased operating through the area in the late 1960s.

Lady Lake fell back into being just another sleepy little town, occasionally known as a speed trap along Highway 441.

The town was awakened

just north of Lady Lake’s main downtown area in the 1980s. By the turn of the 21st century, the population in The Villages was about 21,000; today, it is closing in on 100,000, and approximately 8,500 Lady Lake residents have a Villages address.

Large businesses, including Kohl’s and Sam’s Club, recognized the area’s growth potential early on, and Mayor Kussard says more is

rather quickly, however, after entrepreneur and developer Harold Schwartz began expanding a manufactured home park that he bought in the 1970s.

His concept for an active retirement community called The Villages took off

coming. She attributes much of the town’s success to how well the Lady Lake and The Villages have worked together.

“So many of our services are combined, like the police department that patrols the Lake County portion of The Villages, as well as Lady

Lake,” she says. “The people in both the town and in The Villages are all great and very cooperative — working with them is one of the best things about my job.”

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city series // lADY LAKE STYLE’s guide to the places we call “home”

DID YOU KNOW? THE LEGEND OF LADY LAKE. No one knows for sure how the lake known as Lady Lake really got its name. The most popular legend says that local Indians found a woman’s body there, an apparent suicide because her husband was gone so much. One version says the husband was a Native American hunter while another says it was an early settler whose husband was a trapper. Another explanation is the lake is shaped like a woman’s profile. Surprisingly, the lake is not within the Lady Lake town limits, and its shores are surrounded by private properties so very few people can check out the profile theory.

TOWN CENTER The log cabin on the corner of Highway 441 and West Lady Lake Boulevard is certainly the town’s focal point.

Built in 1935 by the Works Progress Administration (WPA) with pine logs from the area, the cabin was originally a community center and town hall.

According to the Lady Lake Historical Society’s book The Story of Lady Lake, the doors were open during town meetings so that residents could see and hear the proceedings. Today, the log cabin is home to the Lady Lake Chamber of Commerce.

EVERYTHING BUT MILK Lady Lake’s General Feed Store was built in 1926 on West Lady Lake Boulevard and carried everything but milk, which had to be purchased at dairies in Fruitland Park or Leesburg. The original building still stands and now houses the Ye Olde Thrift Shop, operated by volunteers from The Villages Regional Hospital Auxiliary.

SNOB APPEAL Before the Town of Lady Lake was incorporated in 1925, another community existed briefly in the late 1880s. Conant, named after a Florida Southern Railroad financier, was a thriving community with a three-story hotel, a ladies finishing school, a general store, and large homes. The town’s founders were snobbish and did not accept people who did their own work or sent their children to public schools.

Most of the hard-working residents moved to friendlier towns and Conant fell into hard times when the hotel couldn’t attract guests. The only visible remnant of Conant is a railroad sign.

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BLOWN AWAY In February 2007, a tornado struck the Lady Lake area killing eight people and damaging nearly 200 homes. Actor John Travolta, a part-time Ocala resident, sponsored a motorcycle run to raise money for Lady Lake tornado victims during the opening of his movie, “Wild Hogs.” The Lady Lake Historical Museum currently displays the large checks used in the dedication ceremony.

SHOP UNTIL YOU DROP… OR UNTIL 1P.M. One of Lady Lake’s most popular events is its Tuesday morning farmers market at Log Cabin Park.

Local vendors set up shop from 9a.m. to 1p.m.

Be sure to stick around for lunch to try the popular pulled pork from Darryl Harris, pictured right, of Jake’s BBQ.

SOURCE: The Story of Lady Lake, 2013 - Edition 2, compiled by The Lady Lake Historical Society, Inc., and edited by Norma Delaney and Randa Anderson. www.ghosttowns.com. www.thevillagesfloridabook.com/chapter3/; Villages Homeowners Association (VHA); and the 2013-2014 Newcomers Guide, published by The Villages Media Group.

THE VILLAGES: A LADY LAKE “SUBURB”

A history of Lady Lake is incomplete without mentioning The Villages. The two are so entwined that it’s hard to know when you are leaving one and entering the other. And many newcomers think the Town of Lady Lake came about because of The Villages. Not so, according to the Lady Lake Chamber of Commerce.

“Lady Lake is the birthplace of The Villages, not the other way around,” says Peggy Hayes, the chamber’s director.

“People on the original side of The Villages staunchly call themselves Lady Lakers.”

Longtime town residents barely took notice when Michigan native Harold Schwartz sold lots for Orange Blossom Gardens on Highway 441 during the 1970s and early ‘80s. The “park” may have contained small manufactured homes, but Schwartz’s vision was to give retirees the “lifestyle of their dreams” with their own golf courses and amenities.

In 1983, Schwartz bought out

his partner’s interest in the venture and brought in his son, Gary Morse, to manage the property. Morse, who had an advertising background, recognized the possibilities of his father’s vision.

Orange Blossom Gardens grew and began pushing the original boundaries.

Schwartz began purchasing large tracts of land on the west side of the Highway 441. In 1985, Orange Blossom Gardens was annexed into the Town of Lady Lake. The first “town square” was a community plaza on La Grande Boulevard, where nightly fiestas were held. By then, amenities included two pools, horseshoe, bocce ball and tennis courts, and the front-nine of the Orange Blossom Hills golf course.

By 1987, the development had $40 million in annual sales and the “village” concept was created. The first villages — Del Mar, El Cortez, and Mira Mesa — were built on the Lake County side, and in less than a decade after Schwartz started, the population of

Lady Lake grew from 3,000 to more than 10,000.

In 1991, the retirement community officially became known as The Villages, and three years later, Spanish Springs Town Square opened.

Designed by the same architectural firm that created Universal Studios in Orlando, Spanish Springs became a huge draw for Villagers and Lady Lake residents with shops, restaurants, nightly live entertainment, and a movie theater, Today, the population in The Villages is pushing 100,000 with more to come as The Villages has announced plans to expand farther into Lake County by building over 2,000 homes in Fruitland Park.

THE VILLAGES VITAL STATS POPULATION: 93,420* (*First quarter 2013 estimate by Forbes.com) SIZE: 32 square miles over Lake, Sumter, and Marion counties GOVERNING BODIES: Village Community Development Districts (VCCD)

MAKE SURE TO CATCH THE CITY SERIES EACH MONTH ON Tune in every Saturday at 6p.m. on Bright House channel 49, Saturday and Sunday at 6p.m. on Comcast channel 20, or visit our website at www.lakeandsumterstyle.com.

THE VILLAGES BY THE NUMBERS*: 70+ Villages neighborhoods 9 regional recreation centers 21 neighborhood recreation centers as of Sept. 1.

11 championship golf courses 30 nine-hole executive golf course 90 miles of golf cart trails 3 town squares

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AN EYE

ON GREAT EYE CARE ST. LUKE’S HAS NEVER LOST SIGHT OF ITS MISSION TO RESTORE PATIENTS’ VISION AND QUALITY OF LIFE WITH SOPHISTICATED TECHNOLOGY AND OLD-FASHIONED, HOMETOWN CARE.

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rom dancing to speed walking or playing 18 holes of golf, the abundance of activities here are par for the course for active Villagers. Residents certainly don’t want vision problems to keep them from enjoying activities they love. Vision changes occur naturally with age — but with regular eye exams, cataracts and other conditions can be diagnosed and treated before they interfere with one’s quality of life. Now, under the expert care of board-certified ophthalmologist Kimberly Ireland, MD, patients at St. Luke’s at The Villages have access to the most sophisticated techniques and technologies available for performing cataract surgery and treating other eye conditions.

“It is an honor and privilege when patients trust me to perform their eye surgery,” said Dr. Ireland.

“There is nothing more

rewarding than establishing a relationship with patients by taking the time to listen to them and understand what their needs are. Things they tell me can help me produce a better outcome because I know more about what their vision priorities are, based on their hobbies and lifestyle.”

Dr. Ireland was handpicked to head up the St. Luke’s office in The Villages by Pit Gills, MD, president of world-renowned St. Luke’s Cataract & Laser Institute, and his father, James Gills, MD, who founded St. Luke’s in Tarpon Springs in 1974.

“Kim Ireland is an outstanding surgeon and a caring professional, and she embodies our mission to provide patients with ‘Excellence…with love,’” said Dr. Pit Gills. “Her patients have already let us know they think she is wonderful and a truly caring physician — and we couldn’t agree more.”

SPECIAL ADVERTISING FEATURE

Dr. Ireland performs bladeless laser cataract surgery and provides full ophthalmology services in the beautiful new, purpose-built St. Luke’s at The Villages Eye Care and Surgery Center, located in Lake Sumter Landing.

Establishing a full-service office and surgery center in The Villages is a significant commitment by St. Luke’s to make certain Villagers and area residents have access to the highest quality care.

St. Luke’s at The Villages opened in November 2012, and in January 2013, earned distinction as an AAAHCaccredited surgical center.

The staff at St. Luke’s at The Villages is of the highest caliber and is focused on continuing to exceed the level of care patients expect from St. Luke’s.

PROUD PAST, BRIGHT FUTURE

The combination of cataract surgery expertise,

innovations in safety, and a focus on patient care and positive outcomes has drawn patients to St. Luke’s Cataract & Laser Institute from more than 75 countries over the last 45 years. Dr. James Gills has contributed many innovations to the field of ophthalmology and is the first ophthalmologist in the United States to devote his practice to cataract treatment with the use of intraocular lenses. He has performed more cataract and lens implant surgeries than anyone in the world.

His son, Dr. Pit Gills, plays an instrumental role in the success of St. Luke’s, now with seven locations in West Central Florida. He is a boardcertified ophthalmologist who specializes in cataract and refractive surgeries. He has performed more than 40,000 surgical procedures, participated in multiple clinical studies, and has published articles in key scientific journals and medical textbooks.

Dr. Ireland is a graduate of Albany Medical College and completed her ophthalmology residency at the Medical University of South Carolina’s Storm Eye Institute. Before she moved her practice to The Villages, Dr. Ireland developed a reputation for surgical excellence while running a successful practice in Wisconsin for more than 12 years. She is the mother of three children and the daughter of Villagers. “When I was asked to make the move to join St. Luke’s, it was not a difficult decision,” she said.

“The opportunity to build a patient-centered cataract

practice in this community was an ideal professional opportunity…it was also a great way to get closer to my parents so they could be with their grandchildren.”

“The people in The Villages are warm, friendly and personable,” said Dr. Ireland.

“This is a great place to offer our sophisticated level of services. We’ve developed wonderful relationships with the residents and our patients.

Our team focuses heavily on the patient experience — from the front desk staff knowing a patient’s first name to me helping g them feel confident and informed ormed about their procedures.” ” One of Dr. Ireland’s and’s many patients, Villager Phyllis Seibert, agrees. “It is important for people my age not to be intimidated midated by a new doctor or procedure,” she said. “I was apprehensive the e first time I went to St. Luke’s. s. However, the moment I took ok that first step in the office,, my fear went away. I immediately mediately felt a sense of warmth armth and kindness. I was impressed mpressed because there is such a wonderful blend of stateof-the-art technology logy with

“IT IS AN HONOR AND PRIVILEGE WHEN PATIENTS TRUST ME TO PERFORM THEIR EYE SURGERY.” — Kimberly Ireland, M.D.

old-fashioned courtesy.

Dr. Ireland did an excellent job on both my eyes, and I can now drive without glasses. If you are experiencing vision problems, take a leap of faith and visit St. Luke’s.

The staff will definitely take care of you and make you feel comfortable every step of the way.”

Dr. Ireland’s passion for the field of ophthalmology is clear.

She has dedicated herself to refining cataract surgery to be even safer and effective and she is eager to pursue new knowledge and apply innovation in her specialty. i “I “ do not look at this as a job j or career. Instead, it’s an opportunity for me to touch o people’s lives in a positive p way. w It’s a great feeling when you y know that in restoring someone’s vision, you are s enhancing their quality of e life,” she said. “I cannot think l of o a better field than this.”

SSTATE-OF-THE-ART FFACILITY

St. Luke’s at The Villages uses u the most advanced, sophisticated technology s available for performing a

ST. LUKE’S AT THE VILLAGES PROVIDES EVERYTHING UNDER ONE BEAUTIFUL ROOF FOR EXAMINING, DIAGNOSING, AND TREATING PATIENTS AND THEIR EYECARE NEEDS.

SPECIAL ADVERTISING FEATURE

“I had cataract procedures in both eyes one week apart, and I have to tell you the procedures were painless, efficient, quick, and amazing. The results were tremendous. I was amazed at how blue the sky is and how green the grass is. I was playing pickleball the next day. I was also very impressed with Dr. Ireland’s honesty and demeanor. She thoroughly explained the pros and cons of cataract surgery and never pressured me into having the procedure done. Her office staff was equally friendly and warm and always remembered me by my first name. I wholeheartedly recommend St. Luke’s to anyone who needs cataract surgery.”

— Bob Dunham, The Villages

cataract surgery. “For example, our FEMTO laser is FDA-cleared for use in cataract surgery, and it provides more precision and increased safety,” said Dr. Ireland. “The laser allows me to see tissue in three dimensions, and the procedure is guided in realtime. It’s customized to the unique characteristics of each patient’s eye. This results in better overall outcomes for a patient’s vision.”

Dr. Ireland also uses several advanced lens implants for presbyopia — to give patients the best possible vision and eliminate or reduce their dependence on glasses after surgery. “I have significant experience using these lenses, and I talk to patients about their work, hobbies, and other activities to ensure their lenses will match their vision and lifestyle needs,” said Dr. Ireland.

“Today’s cataract surgery is not your grandmother’s cataract surgery. There are so many wonderful options available now.”

“The techniques we use have become really refined.

Because much smaller incisions are made, patients

are no longer confined to bed or wearing patches after surgery. St. Luke’s also has one of the lowest surgical infection rates in the country,” she said. “Dr. James Gills is a pioneer in the use of safe surgical techniques that have set national standards in our field,” she added. Dr. Ireland possesses extensive experience in cataract surgery, and she also performs oculoplastic surgery, provides care and treatment for glaucoma, and treats retinal diseases such as diabetic retinopathy and macular degeneration.

“We partner with optometrists to provide care for their patients,” Dr. Ireland said. “Residents of The Villages can have surgery at our practice and still maintain their relationships with their longtime optometrists.”

COMMITMENT TO COMMUNITY

Dr. Ireland is the only local ophthalmologist with full privileges at The Villages Regional Hospital and Leesburg Regional Medical Center, which she says keeps her active when she’s on call for ophthalmological

TRUE VISIONARIES PIT GILLS, M.D., KIMBERLY IRELAND, M.D., JAMES GILLS, M.D.

emergencies. But Dr. Ireland and her staff do more than care for their patients’ eyesight. They also play an active role in making the local community a better place to live and work. As a team, each week they host students who are enrolled in a health education course from The Villages High School. The St. Luke’s staff also has chosen to sponsor Southeastern Guide Dog’s Walk-a-Thon fundraising events. Dr. Ireland and the St. Luke’s staff are collecting and donating Christmas gifts and food for a local single mother with three children through ‘All One Family.’

“These things reflect the type of commitment and investment all of us at St. Luke’s are making here,” Dr. Ireland said.

“The Villages is its own vibrant community. It is not enough to just open an ‘outpost’ office. That is insufficient for what Villagers deserve. St. Luke’s made the investment in a specially-designed office and we’ve equipped it with the latest diagnostic and surgical instruments and have the best team anywhere. We are committed to delivering

SPECIAL ADVERTISING FEATURE

“I had cataract surgery at St. Luke’s and cannot say enough wonderful things about Dr. Ireland. She is so calm and collected and is at the top of her game all the time. The facility is also beautiful and sterile. You don’t feel the hustle and bustle of most medical practices because everything is done in such a nice and quiet manner.”

— Virginia Hoffman, Royal Highlands world class eye care to our community — and we want to be seen as committed leaders and contributors in the community, as well.”

Outside of medicine, Dr. Ireland enjoys spending time with her three children: Joey, 11; Meg, 9; and Rory, 7. She is a helicopter pilot and a scuba diving enthusiast who has experienced the spectacular sights of marine life in places such as Egypt, Australia, and the Caribbean.

St. Luke’s at The Villages is located in Lake Sumter Landing at 1050 Old Camp Road, Building #230, in The Villages. For more information, call 352.561.3120 or visit www.StLukesEye.com.

Which doctors practice in The Villages? What are the area’s best executive and championship golf courses? What is playing at the movies? What’s on the menu at Mom and Dad’s Italian Restaurant?

You can find all of this and more at Villages1.com.

This comprehensive, user-friendly website allows people to conveniently access a wealth of information pertaining to The Villages and surrounding area.

With three clicks or less, users can learn about local churches and hospitals or discover the best area attractions. Villages1.com also allows users to play games such as Sudoku, post recipes, and even watch YouTube videos. A section called “Veterans Corner” provides links to various military organizations and military-related information.

More importantly, the site prominently features sponsors, which range from automotive businesses to resort destinations. This way, users can easily identify which local companies offer the specific service they desire.

Villages1.com is owned and operated by Keith Adee, who spent his career in sales. He and Support Specialist Jackie Awtry work more than 40 hours a week updating the site with new information. To accommodate sponsors, Jackie can create a slideshow that tells a story about the company overnight. A counter allows sponsors to see how many times their page has been viewed.

The website was launched in 2006 and enjoys 168,000 page views monthly. In the past year, more than 2 million people visited Villages1.com. Moreover, sponsors from as far away as St. Thomas are using the site to promote their company’s message.

“We try to make residents aware that it is our sponsors who make this website possible,” Keith says. “If they like our site as much as they seem to, they should support our sponsors. It appears they are doing just that, considering most of our sponsors have stayed with us since we launched the website.”

Keith loves helping sponsors succeed and therefore, keeps advertising prices low. “I hate when good companies with good products are unable to get their message out in front of the public because of money. I want to get everyone’s message out to our 102,000 Villages residents.”

Recently Keith acquired TheVillagesDeals.com, a professionally built coupon distribution center.

Photo by: RJ-Imaging

WHAT A SITE!

KEITH IS A RESIDENT OF THE VILLAGES. This allows sponsors to offer coupons to website viewers at no cost. “We are always looking for opportunities to offer additional services without raising our price. There’s no limit to what we can do.”

The next project … is to create a Real Estate Alliance online, where Realtors can place their bio and picture with a link to their MLS listings. “I love the creativity aspect of this work,” says Jackie, who spent 20 years in Corporate America. “If Keith calls me and says something needs to be done, I figure out how to make it work.”

In 2010, Villages1.com entered the charitable arena. New website visitors can choose whether they want an eight-ounce food donation to be made to a local animal food bank or to one of the many local food banks serving area residents. There is no cost to viewers, and Keith buys and distributes the food to the food bank of their choice.

Keith excitedly encourages everyone to visit Villages1.com, which offers a wealth of information about The Villages and surrounding area.

For more information, call 352.250.5076 or email Keith at keith.adee@gmail.com.

SPECIAL PROMOTIONAL FEATURE

Featuring

A BIT OF HISTORY IN THE KITCHEN Page 6

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BOOK CLUB MEMBERS TAKE APageSTAB AT STEPHEN KING 12 Plus

CHEW ON THIS!

THE RAW FOOD CLUB TALKS EATING UNCOOKED Page 2

PHOTO: FRED LOPEZ

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CLUB OF THE MONTH STORY: JAMES COMBS PHOTOS: FRED LOPEZ

EATING RAW For the past four years, 80 percent of what Jean Sumner has eaten has been raw, unprocessed food. Among her favorite entrees are raw spaghetti, raw tacos, zucchini noodles marinara, and raw pumpkin pie.

Maintaining a raw food diet takes an incredible amount of willpower, especially in today’s world where fast-food restaurants and microwave ovens adequately accommodate busy lifestyles. Still, Jean says the health benefits she has derived since starting her raw diet are endless.

She has lost weight, has more energy, requires less sleep, and never feels aches or pains.

“I never get sick anymore,” says Jean, a resident of The Villages. “I had also been battling a hip problem that went away after I started eating raw food. I eat raw food because our world is already toxic, and we should not be adding more toxins into our bodies.”

Jean is certainly not the only person in The Villages who successfully resists eating cooked food. As a matter of fact, the raw food craze has caught on so much in this retirement community that there are now 300 members in the Raw Food Club.

Jean serves as president of the club, which meets on the second Tuesday of each month at Seabreeze Recreation Center from 1–3p.m.

For each meeting, she invites a local chef to prepare a raw dish in front of club members and explain why he or she eats raw food.

“The chefs always have an interesting and exciting story to tell,” Jean says.

“As president of the club, I love being around like-minded people and having the opportunity to help people feel better and embrace a healthier lifestyle. We also

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share recipes and learn from one another.”

Anyone interested in learning about raw food is welcome to join the club.

Newcomers, Jean says, should slowly transition to a raw food diet.

“Raw food is a big change. I tell people to gradually add raw food to their diet and not deprive themselves of the traditional foods they enjoy. You will start feeling the health benefits, and eventually you can change to an all-raw diet. If you stop eating cooked food suddenly and change to an all-raw diet, you will become sick because your body will eliminate lots of toxins all at once.”

However, those who successfully transition to a raw diet see an improvement in their health. Jean says some club members are now off blood pressure and diabetes medications.

“I feel like I did when I was in my 20s.

I go to an aerobics class and out-kick everybody. I get things done.”

If you would like to see Jean’s recipe for zucchini noodles marinara, visit our website at www.lakeandsumterstyle.com.

FOR MORE INFORMATION ABOUT THE CLUB, PLEASE CALL JEAN SUMNER AT 352.459.1655.

“… those who successfully transition to a raw diet see an improvement in their health. Some club members are now off blood pressure and diabetes medications.”

— Jean Sumner

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meet a villager STORY: JAMES COMBS PHOTO: FRED LOPEZ

ANN PELLE NOTEWORTHY ACHIEVEMENT: In 2010 I received the Lifetime Achievement Award from my high school in Maryland. I was chosen among all students who graduated from Surrattsville High School since its inception in the early 1900s. I received the award because of my community service to The Villages and my work with The Villages Twirlers and Drum Corps.

FIRST AUTOMOBILE AND WHAT IT MEANT: My first car was a red Datsun 510 Station Wagon. I was proud of it because it was not given to me. I saved up for the down payment and then paid $71 a month for two years!

FAVORITE DESTINATION: Anywhere on an island via a cruise ship. As a matter of fact, many times I donâ&#x20AC;&#x2122;t remember where I am going; I just love to cruise with my husband, Mike.

PERSONALITY TYPE: Anyone who knows me would probably say I am a Type A personality. I am either running on hyper speed or I am asleep. There is no middle ground with me. I think that type of personality is required to run the 105-member Twirlers and Drum Corps team. I want us to succeed in all our events and parades!

SOMETHING ABOUT YOURSELF NOBODY KNOWS: Just five weeks ago I found my birth mother after 60 years! I am so blessed and so happy to finally connect with her.

She is 90 years old, and I hope to meet her in person next spring.

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Leesburg Events! www.LeesburgEvents.com  or  facebook.com/LeesburgEvents

V6 I VLIFE

SAVOR THE ASIAN FLAVOR STORY: LEIGH NEELY PHOTOS: FRED LOPEZ

HOW ABOUT A LITTLE HISTORY LESSON WITH THAT DUCK SAUCE OR POTSTICKER? VILLAGER YUKIKO MORIYAMA-HOLMAN TEACHES MORE THAN JUST COOKING. SHE WANTS HER STUDENTS TO UNDERSTAND ASIAN CUISINE AND CULTURE.

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Taking a cooking class with Yukiko Moriyama-Holman involves more than learning about food and utensils.

She explains how a country’s history and geography continue to influence the way dishes are prepared. The Village of Sunset Pointe resident also believes understanding the way dishes were developed makes cooking more compelling.

“Each country in the Far East has a different history; therefore, they develop different dishes,” says Yukiko, who graduated from Japan Women’s University in Tokyo with a degree in home economics. “Even if they use the same ingredients, they use different condiments with the same meats. Each country develops quite a different taste based on this.”

Born in Japan and raised in Seattle, Yukiko has written 11 books about Asian cooking, including the highly rated Favorite Japanese Dishes Quick and Easy and Japanese Cuisine for Everyone. She also co-authored the book, Korean Cooking for Everyone.

She began teaching Japanese cooking in Seattle during the 1960s after completing postgraduate work at the University of Oregon. She retired in 2005 from Lake Washington Technical College.

At The Villages Lifelong Learning College, Yukiko teaches classes in Japanese, Thai, Vietnamese, Korean, and Chinese cooking. She shares how the unique and interesting Asian cuisines developed.

“For instance, Japan is an island so most of the dishes are prepared with seafood,” Yukiko explains. “Rice is also a major influence on Japanese cuisine.”

Introduced from Korea around 400 B.C., rice became the staple

food of Japan. With the added restrictions from Buddhism, which prohibits consuming meat and fish, the Japanese had a tasty vegetarian diet. Over the years, they became more resourceful with rice, using it to make paper, wine, fuel, and even building materials. When soybeans and wheat were introduced from China, those became significant ingredients in Japanese cooking. More recently, Japanese beef known as Wagyu has become popular. Cows are fed beer and grass and are massaged, which creates a very tender and marbled beef.

In Korea, legumes are the major crop and are used to make tofu. Soybean sprouts are cooked as a vegetable, and whole seasoned soybeans make a great

side dish. However, the many uses for soybeans don’t stop there. Soymilk and okara, or soy pulp, are used to thicken stews and porridges. In addition, fermented condiments like soybean paste, Korean soy sauce, and chili pepper paste are soy-based.

Nevertheless, beef reigns supreme in Korea. “They use grilled beef and barbecue types. They also like to incorporate hoisin sauce in their dishes, which is not like Japanese soy sauce,” Yukiko explains. “Hoisin is purple in color and more like a paste.

Koreans also use a lot of chilies in their cooking to keep warm.”

She believes Vietnamese cooking is perhaps the most interesting of all the cultures because of the sheer number

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V One of Yukikoâ&#x20AC;&#x2122;s favorite recipes:

TERIYAKI BEEF ROLLS (4 servings)

INGREDIENTS: 1 pound boneless tenderloin or sirloin beef 4 asparagus stalks or green beans, cooked 4 green onions, white parts TERIYAKI SAUCE: 1/3 cup soy sauce 2 tablespoons sugar 2/3 cup Mirin (Japanese sweet cooking wine) 1 tablespoon grated fresh ginger root 1 clove garlic, crushed 2 tablespoons vegetable oil for stir-fry beef rolls DIRECTIONS: s 3LICE BEEF INTO PAPER THIN SLICES OR ASK BUTCHER TO SLICE THIN FROM ROAST MEAT s #UT VEGETABLES INTO THE SAME LENGTH AS THE BEEF SLICES AND PLACE ON SLICES s 2OLL UP SLICES AND SECURE WITH A TOOTHPICK s (EAT SKILLET AND ADD VEGETABLE OIL s 3AUTĂ? ROLLED UP BEEF SHAKING THE PAN FOR EVEN COOKING UNTIL LIGHT BROWN s -IX ALL 4ERIYAKI 3AUCE INGREDIENTS AND POUR OVER BEEF s #OVER AND COOK n MINUTES OVER LOW HEAT s 2EMOVE SLICES FROM SKILLET 4AKE OUT TOOTHPICKS s #UT BEEF ROLLS INTO SERVING PIECES 4RY MORE OF 9UKIKO S FAVORITE RECIPES FEATURED ON WWW LAKEANDSUMTERSTYLE COM

of outside influences on their cuisine.

The flavors and sauces are different for each region of the country. â&#x20AC;&#x153;Vietnam was taken over by so many different countries,â&#x20AC;? Yukiko explains. â&#x20AC;&#x153;Northern Vietnamese dishes were influenced by China, while French missionaries settled in the middle of Vietnam. Residents there use French bread and fish sauce with their dishes.â&#x20AC;?

Even pho, the national dish of Vietnam, is different in each region. This soup consists of rice noodles, broth, herbs, meat, and vegetables.

Unlike the Japanese, the Vietnamese eat very little rice; however, they developed rice paper and created fresh spring rolls. Fillings for spring rolls can include fresh shrimp, meat, ribs, and bean sprouts, and they can be served as an appetizer. Making spring rolls is the one class Yukiko teaches where every student makes the same dish. â&#x20AC;&#x153;In most of my classes, I divide students into groups and they prepare different dishes so the class can taste a variety,â&#x20AC;? Yukiko says. â&#x20AC;&#x153;But the spring rolls are not easy, so I walk around to watch them.â&#x20AC;?

She also teaches Thai cooking, which often includes many different flavors and unusual ingredients. â&#x20AC;&#x153;Thailand has a number of meat dishes, and they enjoy using curry flavors and lemon grass, depending on the dishes. They also use chilies and kaffir lime leaves, which look like camellia leaves. The leaves are very green, and give a distinct flavor to the stir-fry,â&#x20AC;? Yukiko says. â&#x20AC;&#x153;I love her knowledge of spices,â&#x20AC;? says Villager Alexis Hansen who has taken

Yukikoâ&#x20AC;&#x2122;s classes. â&#x20AC;&#x153;She even told us where we could buy what we needed.â&#x20AC;?

Students in Yukikoâ&#x20AC;&#x2122;s class also learn sauces are not the only things that differ from country to country. Each culture has its own style of chopsticks. The Japanese use bamboo, wood, and black lacquer.

Each family member has his or her own set. â&#x20AC;&#x153;Father has the largest ones; the wifeâ&#x20AC;&#x2122;s set is a little shorter and a different color; and the children have short ones,â&#x20AC;?

Yukiko explains. â&#x20AC;&#x153;While the Japanese use chopsticks just for cooking, the Chinese use very long chopsticks to eat. Koreans, however, prepare a lot of barbecue, so they use stainless steel.â&#x20AC;?

Table manners are another subject Yukiko covers in her cooking classes.

Eating a meal in a foreign country may put a diner in an unfamiliar and possibly uncomfortable situation, so she wants her students prepared. â&#x20AC;&#x153;In Japan, they pick up their rice bowl or soup bowl and bring it to the mouth to eat. You may also hear a slurping noise, which is considered taboo in Western dining but means you are enjoying your food in Japan,â&#x20AC;? Yukiko says and smiles. â&#x20AC;&#x153;Yukiko has a passion for cooking just as I do,â&#x20AC;? says student Carol Sylvia. â&#x20AC;&#x153;She has traveled a lot; therefore, she was able tell us about what she found in foreign markets so we could know what to expect if we ever traveled there.â&#x20AC;?

A resident of The Villages for eight years, Yukiko enjoys golfing and yoga when sheâ&#x20AC;&#x2122;s not cooking. She also has a favorite American dish. â&#x20AC;&#x153;I like New England clam chowder,â&#x20AC;? she says. â&#x20AC;&#x153;The Japanese make a clear soup with clam, which is so different. That cream in the American version makes it taste good.â&#x20AC;?

And like every good cook, she has a simple attitude she embraces with every dish she prepares: â&#x20AC;&#x153;I love to see people eat.â&#x20AC;?

INFUSE YOUR LIFE WITH ASIAN CUISINE. WATCH IT THIS MONTH ON 4UNE IN EVERY 3ATURDAY AT P M ON "RIGHT (OUSE CHANNEL 3ATURDAY AND 3UNDAY AT P M ON #OMCAST CHANNEL OR VISIT OUR WEBSITE AT WWW LAKEANDSUMTERSTYLE COM

“EACH COUNTRY IN THE FAR EAST HAS A DIFFERENT HISTORY; THEREFORE, THEY DEVELOP DIFFERENT DISHES.”

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book club STORY: KATHY PORTER

11/22/63

AN ENTHRALLING BLEND OF HISTORY, TIME TRAVEL, AND SUSPENSE Jake Epping is a high school English teacher. His good friend Al has discovered a portal into the past in his diner’s storeroom. Dying of lung cancer, Al persuades Jake to go back in time to prevent the assassination of President John F. Kennedy. The book was a departure for Stephen King, who is known for stories filled with paranormal activity and horror. The club specifically chose 11/22/63 in November as we observed the 50th anniversary of JFK’s assassination.

Seventy-one club members were welcomed to Al’s Diner and cautioned to watch their step as they travelled into the past. They were invited to taste Moxie, a New England soda with a decidedly different taste, and enjoy PayDay candy bars, both of which appear conspicuously in the book.

The first question the group addressed was could this story have been written in less than 842 pages? A few members felt it could have been edited down. However, the vast majority said this was such a page-turner and they became so involved in the story that they wanted even more. Members lauded King’s extensive research and thought the details brought back vivid recollections, not just of the assassination but also of the era.

The group discussed the meaning of the term “harmonics” that Jake repeatedly uses. He describes it as a force similar to a wall that keeps him from completing tasks in the past, as well as a series of

THE NEXT MEETING

The Bookworm Book Club will meet Jan. 21 to discuss The Scent of Scandal: Greed, Betrayal, and the World’s Most Beautiful Orchid by Craig Pittman. Club chair Kathy Porter can be contacted by phone at 352.259.8196 or email at kathymporter@comcast.net.

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If you enjoy time travel books, this one by Stephen King is for you! It’s not your typical Stephen King book. It’s a fantastic story set in the ‘60s.”

—Nancy Wahl Allende coincidences. When asked if the story contained harmonics that had personal effects on them, the members revealed some interesting anecdotes. Others discovered 50-year-old copies of Life magazine published as a tribute to the slain president.

When asked what the world would have been like had JFK survived the assassination attempt, the group offered a variety of scenarios, including the pullout of troops from Vietnam and no hippies and flower power in the late ‘60s and ‘70s.

Book club members were also asked would they go back in time and change something in their lives if they had the chance. Surprisingly, only one member wanted to go back and change an event in her life. The rest of the group felt they would not take that chance since making even a small change could have major repercussions and perhaps make the outcome even worse.

The group felt this story was compelling, starting with the very first page, and the plot twists were amazing. They also learned some new facts about the assassination, and the book provided a provocative and stimulating discussion. It’s a must-read!

About the Author Born in 1947, King is a graduate of the University of Maine. King was an English teacher before the publication of Carrie enabled him to become a full-time writer. In 1999, King was critically injured when he was hit by a car while walking near his home. He still suffers from his injuries but that has not kept him from writing. He is now one of the world’s best known authors with 50 books to his credit. King and his wife, Tabitha, have three children and four grandchildren. His current book is a sequel to The Shining titled Doctor Sleep.

HARDCOVER BESTSELLERS AS OF DECEMBER 11

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3. THE GOLDFINCH by: Donna Tartt

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5. DOCTOR WHO: THE VAULT by: Marcus Hearn

WHAT CLUB MEMBERS THOUGHT Stephen King takes a different approach in this book to retell the events of Kennedy’s assassination. His unique use of time travel makes the reader wonder, “What if Oswald did not shoot JFK?”

This is a somewhat long but fascinating read about life in the 1960s and the possibility of travelling back in time. Can we alter events in the past to improve the future? It’s complicated.

Pennecamp

Amelia

Gail Feind

Barbara Fisler

You must be patient with this book. You will travel back in time to stop the killing of JFK with some strong emotional sections and nostalgia from the ‘60s.

The ending was an interesting twist.

A true departure for Stephen King! What would happen if you could go back in time to prevent JFK’s assassination? Life is much more complicated — not a simple answer — but a great read.

Mary Hartnett

Beth Hicks

La Reynalda

Santiago

Although I loved the memories of going back to the ‘50s and ‘60s, the book was so full of details and names that I had to concentrate on the names to understand how everyone was connected. Of course, it really made me think about the “butterfly effect.” How foolish of me to think better outcomes could come out of trying to change decisions of the past. There’s no guarantee!

This was a long read but it was fun to imagine all the “what if’s” raised by this tale. The protagonist is able to travel back in time and try to prevent the Kennedy assassination. Many twists along the way made it a fun read but it could have been shorter.

Judy Linker

6. DOCTOR SLEEP by: Stephen King

7. COMMAND AUTHORITY by: Tom Clancy

8. CROSS MY HEART by: James Patterson

9. THE LONGEST RIDE by: Nicholas Sparks

10. AND THE MOUNTAINS ECHOED by: Khaled Hosseini

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On the

scene THE TO-DO LIST SOCIAL SPOTLIGHT OUT+ABOUT HI, SOCIETY!

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On the scene // the to-do list

January To have an event considered for the Calendar, send a short text description along with a color photo (if available) 60 days in advance of event to: calendar@akersmediagroup.com or Lake & Sumter Style Calendar, P.O. Box 490088, Leesburg, FL 34749

EVENTS JANUARY 4

ROCK INTO 2014 Rock into 2014 with the sounds of Big Engine. Music starts at 10a.m. at Gator Harley-Davidson in Leesburg with Shaky Puddin’ Band. Free event t-shirts to the first 100 guests. Play fun games for prizes.

CONTACT: 352.787.8050

MUSIC+THEATRE

6p.m. both days. Renaissance foods, garb, and wares will be available for sale. Costumed attendees are encouraged.

The event will benefit Buffalo P.R.I.D.E. at the Villages Charter School. Cost: $10, adults; $7 seniors; $5 children ages 4-16. Free for children under 3.

CONTACT: 352.750.5411

JANUARY 3–5

NASHVILLE HURRICANE From the creators of the smash hit “6 Guitars” comes another multi-character guitar-slinging show. Four characters tell their funny and frank versions of how a legendary guitar prodigy arose from nothing, conquered everything, and then vanished without a trace.

Cost: $15. Bay Street Players at the Historic State Theatre.

109 N. Bay St., Eustis CONTACT: 352.357.7777

JANUARY 27

JANUARY 4–5

DADE BATTLEFIELD REENACTMENT Every January under the oaks of Dade Battlefield State Park, history lovers gather to commemorate the battle that started the Second Seminole War. The 80-acre park protects not only a historic battlefield, but also the natural communities as they existed during the war. Event includes battle reenactment at 2p.m., period soldiers, Seminole and civilian camps, trade fair, historic arts and crafts demonstrations, full-scale cannon firing, musket shooting, tomahawk throwing, and primitive archery. From 9a.m. to 5p.m.

Fees are $5 per person; children under 6 enter free. Parking is $3 for each vehicle.

CONTACT: 352.793.4781

JANUARY 4–5

THE VILLAGES RENAISSANCE FAIRE The Villages polo grounds will transform into the “Village of Hopewell,” where jesters and musicians will stroll the old English town from 10a.m. to

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TASTE OF NORTH LAKE COUNTY Restaurants in Umatilla and the entire North Lake area will offer “tastes” of their favorite menu items as well as new items.

From 5 to 8p.m at the Florida Elks Youth Camp pavilion, 24175 S.E. Highway 450, Umatilla.

Advance tickets: $15 per person; $25 a couple. Tickets are available at the Umatilla Chamber of Commerce, Olde Mill Stream RV Resort, and United Southern Bank.

CONTACT: 352.669.3511

JANUARY 24

THE 2014 TASTE OF WELLNESS A ticket to this third annual event gives attendees the opportunity to win many fun door prizes, as well as enjoy lots of great food, drinks, and entertainment. Visit with many health and wellness vendors. All proceeds benefit World Wellness Education, a 501(c)3 nonprofit organization.

From 4 to 7p.m. at the Leesburg Community Center, 109 E. Dixie Ave. CONTACT: Jean Sumner at 352.459.1655

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.com

JANUARY 26–27

AGRITUNITY This conference and trade show provides opportunities for farmers, ranchers, and people interested in agriculture to learn, network, meet suppliers, and explore the possibilities of starting or changing an agricultural operation. The trade show will include farm suppliers, as well as large equipment and livestock displays.

Location: Sumter County Fairgrounds, 7620 State Road 471, in Webster.

JANUARY 11

SANDY SHUGART IN CONCERT The multi-talented president of Valencia College appears on the Garden Theatre stage once again with his folk-influenced, laid-back sound. Concert begins at 8p.m. at Garden Theatre, 160 W. Plant Street, Winter Garden. Tickets: $25 ($15 with Valencia ID).

CONTACT: 407.877.4736 or www.gardentheatre.org

CONTACT: 352.793.2728 JANUARY 11–12

JANUARY 30

MARDI GRAS KICK OFF The Mardi Gras Mixers are fun-filled evenings as rival contestants vie for your votes to be crowned Mardi Gras King Rex and Queen Divine by showcasing their talents. Full

cash bar, disc jockey, dancing, and great food! All of the mixers are held at the Leesburg Center for the Arts. Open to the public 21 years old and up with a $5 cover charge. CONTACT: www.leesburgmardigras.com

SIMPLY SINATRA “Simply Sinatra” is a walk down memory lane celebrating the music of Old Blue Eyes. Steve Lippia’s youthful, energetic talent and powerful show creates a perfect blend of classic with today. His show introduces a new generation to this timeless music, while appealing to longtime listeners. The cost is $22 and includes showings at 2 and 7p.m. at Lake-Sumter State

College’s Paul P. Williams Fine Arts Auditorium.

CONTACT: 352.365.3506

JANUARY 17—FEBRUARY 9

MAN OF LA MANCHA This musical version of (Don Quixote) is framed by an incident allegedly from the life of its author, Miguel de Cervantes.

Don Quixote is the mad, aging nobleman who embarrasses his respectable family by his adventures. Backed by his faithful sidekick Sancho Panza, he duels windmills and defends his perfect lady Dulcinea. Moonlight Players Warehouse Theatre, 732 B W. Montrose St., Clermont.

CONTACT: 352.319.1116

JANUARY 17–FEBRUARY 2

SIX DANCE LESSONS IN SIX WEEKS This two-character comedy opens as an aging but still formidable woman hires an acerbic dance instructor to give her lessons in St. Petersburg Beach. Antagonism between a gay man and the widow of a Southern Baptist minister gives way to profound compatibility as they share more than dance steps. Melon Patch Theatre is located in Leesburg, 311 N. 13th St. CONTACT: 352.787.3013 or info@melonpatch.org

JANUARY 24–FEBRUARY16

SMOKEY JOE’S CAFE A smokin’ musical revue featuring hit songs of the 1950s and 1960s, including “On Broadway,”

EP

EDITOR’S PICK

FEBRUARY 1–2

39TH ANNUAL MOUNT DORA ARTS FESTIVAL

“Stand By Me,” “Kansas City,” “Love Potion #9,” “Poison Ivy,” “Charlie Brown,” “Young Blood,” “Searchin’,” “Spanish Harlem,” “Hound Dog,” “Jailhouse Rock,” and “I’m a W.O.M.A.N.” This show is guaranteed to be the season’s hottest ticket!

The Sonnentag Theatre at the IceHouse, 1100 N. Unser Street, Mount Dora.

CONTACT: 352.383.3133, jean@icehousetheatre.com, or www.icehousetheatre.com

JANUARY 31–FEBRUARY 23

DIRTY ROTTEN SCOUNDRELS The Broadway musical based on the 1988 film features two fraudsters in the French Riviera. They cross paths and realize the town isn’t big enough for the both of them. A challenge is made: the first to successfully swindle a young woman wil stay; the other must hit the road. These con men end up with much more than they bargained for in this hilarious musical. Tickets: $29 ($25 students/seniors). Garden Theatre, 160 W. Plant Street, Winter Garden.

CONTACT: 407.877.4736 or www.gardentheatre.org

This free event in historic downtown Mount Dora is a premier Central Florida event that adds to the town’s artsy reputation. The juried artists are awarded cash prizes totaling $21,000.

Talented musicians will entertain the audience at the Donnelly Park Stage from 11a.m. to 5p.m. both days, and the food courts have an array of delectable treats.

CONTACT: BETH 352.383.0880 JANUARY 18

SWEET TREATS FOR A CAUSE In addition to a total shopping experience and sweet treats, attendees will enjoy a fashion show consisting of 40 community leaders. The male and female models will don clothing apparel donated by local companies such as Haley’s Comet Clothing, Frugals Vintage Boutique & Salon , Another Look Consignment Boutique, and Trueman’s Fine Men’s Clothing. Funds will benefit the Educational Foundation of Lake County, which is the fiscal agent that disperses the funds to the high school students.

CONTACT: HALEYGERIG@HOTMAIL.COM

FESTIVALS/FAIRS JANUARY 23–26

JANUARY 31–FEBRUARY 23

THE DROWSY CHAPERONE A musical is a parody of American musical comedies of the 1920s.

The story concerns a middle-aged, asocial musical theatre fan. As he plays the record of his favorite musical, the show comes to life onstage. Bay Street Players at the Historic State Theatre, 109 N. Bay St., Eustis.

CONTACT: 352.357.777

STARLITE FILM FESTIVAL This annual festival celebrates the imagination and entrepreneurial spirit of microbudget films and their creators. Microbudget is defined as feature-length films made for less than $200,000. Garden Theatre, 160 W. Plant Street, Winter Garden. CONTACT: starlitefilmfest. com or starlite.filmfest@ gardentheatre.org

FEBRUARY 8

FOX RUN FAIR The biggest attraction will be a huge white elephant sale with unsold items going to charity.

Check out the new and used items for sale, including original artwork and crafts, plants, jewelry, books, puzzles, and home-baked goods. Location: 440 Fox Run Blvd., Tavares.

CONTACT: Eileen Brey at 352.343.4152 or Barb Graff at 352.552.3328

ART/HISTORY EXHIBITS DECEMBER 6–JANUARY 12

FLORIDA WOMEN’S ARTS ASSOCIATION JURIED EXHIBITION Lake Eustis Museum of Art is hosting the Florida Women’s Arts Assocation’s annual juried exhibition. Artists include Linda Amundsen, Joan Baliker, Helen Curry Benet, Sheila Blow, Kay Botet, Fran Carson, Marilyn Catlow, Mindy Colton, Charlene Edwards, Jennifer

Kirton, Ginger Roberts, Katty Smith, Chris Coad Taylor, and Lillian Verkins. Location: 1 W. Orange Ave., Eustis.

Admission: $5 donation ($3 for seniors and students).

CONTACT: 352.483.2900

JANUARY 10–MARCH 2

‘BIG BAD WAX’ NATIONAL JURIED ENCAUSTIC EXHIBIT Works from 35 national artists were selected for this national juried event featuring encaustic

art. Encaustic painting uses beeswax, resin, and pigment and is polished to a high gloss for a luminous effect. The wax also can be modeled, sculpted, textured, and combined with collage material. The selected artists’ works explore the interpretations that apply to “Big Bad Wax.” Location: Mount Dora Center for the Arts, 138 E. Fifth Ave. CONTACT: 352.383.0880

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On the scene // the to-do list

INCONCERT TICKETMASTER 800.745.3000 TICKETMASTER.COM Dates are subject to change without notice so please call ahead to confirm venue listings DATE

ARTIST

VENUE

01/05 01/07 01/10 01/10 01/10 01/10 01/11 01/11 01/11 01/11 01/12 01/14 01/14 01/15 01/16 01/17 01/18 01/18 01/19 01/20 01/21 01/21 01/22 01/22 01/22 01/23 01/23 01/24 01/24 01/24 01/24 01/24 01/25 01/25 01/26 01/27 01/27 01/28 01/31 02/01 02/02 02/02 02/03 02/05

Donna The Buffalo Duo De Twang Albert Castiglia Fernando Varela Kevin Johnson The Wailers Ballyhoo!

Blackberry Smoke Cro-Mags Orlando Philharmonic Orchestra Kevin Johnson Queensrÿche Stone Sour Kevin Johnson Leon Russell Classic Albums Live Barry Manilow Lil’ Ed & The Blues Imperials Heavy And Light Straight Line Stitch AFI Cheap Time Don Williams Shen Yun Performing Arts This Or The Apocalypse Alex Metric Gaelic Storm Disclosure Ralphie May Shen Yun Performing Arts The Manhattan Transfer Turbo Fruits Against Me! Brad Paisley Falling In Reverse Amon Amarth Tab Benoit Richard Thompson Fernando Varela LeFevre Quartet Kevin Johnson LeFevre Quartet Bring Me The Horizon Yip Deceiver

DaVinci House Of Blues Holy Smoke BBQ Polk Comm. College Disney Cruise Line - Disney Wonder House Of Blues Revival House Of Blues Backbooth Bob Carr Perf. Arts Centre Disney Cruise Line - Disney Wonder Plaza Live Orlando House Of Blues Disney Cruise Line - Disney Wonder Plaza Live Orlando Hard Rock Cafe / Hard Rock Live Amway Center Holy Smoke BBQ House Of Blues Thee Grotto The Beacham Will’s Pub Plaza Live Orlando Bob Carr Perf. Arts Centre Backbooth Tier Nightclub Plaza Live Orlando House Of Blues Hard Rock Cafe / Hard Rock Live Bob Carr Perf. Arts Centre Plaza Live Orlando Backbooth The Beacham Amway Center House Of Blues House Of Blues Plaza Live Orlando Plaza Live Orlando Trinity Preparatory School Auditorium Christian Worship Center Disney Cruise Line - Disney Wonder Riverwalk Church Of God Plaza Live Orlando The Social

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THE CENTER

OF ATTENTION

Call today for more information // 352.561.4943

SANTA FE SURGERY CENTER

DR. SCOTT WEHRLY

Bringing visionary care to Central Florida The board-certified eye surgeons of Lake Eye Associates are restoring clear, healthy vision to more people than ever before, thanks to the latest technologies and procedures that they utilize at The Villages’ Santa Fe Surgery Center. A team of local doctors — including Lake Eye’s Dr. Scott Wehrly, who has performed thousands of successful, complicationfree eye procedures such as corneal transplant, glaucoma, and cataract surgeries — own and run the center. Dr. Wehrly is one of Lake County’s first surgeons qualified to perform the revolutionary new LenSx® refractive bladeless, stitch-free laser procedure, the most accurate cataract surgery ever created.

This will be welcomed news to people who are age 40 and older since cataracts

become increasingly common with age.

More than half of all Americans develop cataracts by age 80.

Dr. Wehrly also specializes in endoscopic cyclophotocoagulation (ECP), a surgical laser procedure designed for patients with medically controlled glaucoma who require cataract surgery. Both procedures can be performed during one surgery, making addressing both diseases convenient while posing minimal risk.

Dr. Wehrly served as chief of ophthalmology at MacDill AFB in Tampa and as chief of ophthalmology and director of laser eye surgery at the U.S. Air Force Academy in Colorado Springs, Colo. He is a leading corneal transplant, cataract, oculoplastic, and glaucoma surgeon.

He is excited by the comprehensive

level of care he is able to provide patients at the Santa Fe Center and at his office at Lake Eye. He offers a full range of cataract implant technologies, including multifocal, Toric® and aspheric lens implants that not only restore clearer vision, but also allow people to be less dependent on glasses. “The amazing advances we offer at Lake Eye allow us to restore vision and help prevent blindness more accurately, safely, and quickly than ever before,” says Dr. Wehrly. “The technology is nothing short of phenomenal.”

DR. SCOT HOLMAN

Restoring clear, healthy vision to The Villages

The recent opening of the new Santa Fe Surgery Center in The Villages marks a breakthrough in patient care. A team of local doctors — one of whom is Lake Eye Associate’s Dr. Scot Holman, a boardcertified eye surgeon who specializes in lens implantation and the latest cataract micro-surgical techniques — owns the center. Dr. Holman is one of the first local surgeons qualified to perform the revolutionary new LenSx® refractive bladeless, stitch-free laser procedure,

the most accurate cataract surgery ever created. Lake Eye Associates was the first eye care practice to offer the LenSx® system, along with a full range of cataract implant technologies, including multifocal and aspheric lens implants, which restore clearer vision and enable many to be less dependent on glasses.

Dr. Holman also specializes in endoscopic cyclophotocoagulation (ECP), a surgical laser procedure designed for patients with medically-controlled glaucoma and who require cataract surgery. Both procedures can be performed during one surgery, adding convenience and reducing risk of complications and downtime.

Dr. Holman is a comprehensive ophthalmologist who has performed thousands of successful surgeries to ar-

rest and correct diseases of the cornea, cataracts, glaucoma, diabetes-related maladies, and retinal and macular disorders. His specialization and expertise includes the TECNIS® Multifocal intraocular implantable lenses, the advanced ReSTOR® multifocal implant, and the Toric® implant that corrects astigmatism.

Dr. Holman graduated at the top of his class from the University of Tennessee, where he was nominated to the prestigious Alpha Omega Alpha National Honor Medical Society, among other laurels.

Says Dr. Holman: “The center continues Lake Eye’s mission to be the most advanced state-of-the-art practice in Central Florida. The level of care we’re able to provide is unparalleled in this area.”

DR. SHELBY L. TERPSTRA Improving vision — inside and out

Lake Eye Associates’ Shelby Terpstra, D.O., is a board-certified comprehensive ophthalmologist experienced in a wide range of services from general eye care to a cosmetic procedure that is quickly growing in popularity, blepharoplasty. This surgery not only frees people from the vision impairment caused by sagging or puffy upper and lower lids, it is renowned for making people look younger and more vital.

“I’ve performed countless blepharoplasties and seeing the boost to patients’ function and self-esteem is rewarding every time,” she says.

DR. JOHNNY WU Patients love Santa Fe Surgical

Dr. Johnny Wu graduated from the University of Michigan in 1993 with a Bachelor of Science in microbiology.

Dr. Wu went on to earn his doctorate of podiatric medicine in 1997 from William M. Scholl College of Podiatric Medicine. In 1998, he completed his Podiatric residency program at Columbus Hospital in Chicago, Ill. After completing his residency, Dr. Wu operated his own practice in the Chicago area until joining Tri-County Podiatry in May 2008.

Dr. Wu is excited to be at Santa Fe Surgery Center and loves the improvements in surgical care the facility provides both doctor and patient.

“The great thing about Santa Fe is the relaxed atmosphere,” says Dr. Wu.

“When a patient is in a hospital setting it can be a bit overwhelming, as there can be several operating rooms being utilized at the same time. The surgery center isn’t like that at all; it’s calm and very patient-friendly. When the patient’s appointment time arrives, everyone and everything is ready. Nothing is hurried or late.”

Dr. Wu also likes the fact that this allows much more individualized attention for his patients.

“Our trained nursing staff has many years of hospital experience, and instead of having to spread their time and attention out over many different patients, they are able to focus their attention directly on the patient in front of them. It is so important for the patient to

know that the physician and the attending nurses have their attention directed on them and them alone.”

SANTA FE SURGICAL CENTER Offering the best in ambulatory surgical care Santa Fe Surgical Center is everything Dr. Tim Reed hoped it would be. Dr. Reed has served as medical director since it opened in August 2011.

Since that time, countless numbers of happy patients have walked through the doors and undergone successful surgeries and recoveries in the same day. More importantly, they receive personalized attention in a soothing and pleasant atmosphere.

“We conduct phone surveys with all our patients, and we receive nearly universal positive feedback,” says

Tim Reed, MD Medical Director

Dr. Reed, who is also chief of anesthesia. “Patients have such a wonderful experience that often they send us cards or bake us cake and cookies as a way to say ‘thank you.’”

Outpatient surgery at Santa Fe Surgical Center is a quality, cost-effective alternative to hospital-based surgery. It is more efficient, more affordable, and more convenient for patients. Moreover, patients at Santa Fe are putting their care in the hands of renowned local surgeons who pride themselves in delivering quality care.

“In my opinion, the physicians at Santa Fe Surgical Center are among the best you’ll find in their

respective fields,” says Dr. Reed, a board-certified Ohio State University College of Medicine graduate who has been in private practice for 13 years. “Our staff was carefully hand-picked based on the quality of medical care they provide. We all get along very well and have the same goal — to treat patients the same way we’d treat a family member.”

The fully accredited and multispecialty facility offers numerous surgical services.

“Simply put, we offer quality and individualized attention that patients are not going to receive elsewhere,” he says.

DR. MICHAEL HILL Nerves of steel

When it comes to performing surgery on the brain, spine, and other parts of the nervous system, the best surgical tools are skilled hands along with patience, confidence, and pinpoint accuracy.

Fortunately, Dr. Michael Hill has displayed all these wonderful qualities since becoming the first neurosurgeon to practice in Lake County 13 years ago. Dr. Hill and his staff at Neurosurgical and Spinal Institute in Leesburg pride themselves on achieving optimal results for every patient who walks through the door.

For that reason, other local physicians have trusted Dr. Hill to operate on them. In addition, his satisfied patients continually refer family members and friends to him who reside in other parts of the state and country.

Always taking extra safety precautions is one reason why Dr. Hill enjoys

successful surgical outcomes. “I use advanced equipment for safety. Also, when I operate, I have two teams who assist me in surgery. We’re a tight-knit group that works well together.”

Now, Dr. Hill is taking his amazing talents to Santa Fe Surgical Center in The Villages. He will perform numerous outpatient procedures such as microdiscectomy, kyphoplasty, and minimally invasive spinal fusions.

“Being part of the Santa Fe Surgical Center is exciting because it gives my practice more flexibility to offer patients better options in their care. For procedures that are relatively routine, having them performed at Santa Fe Surgical Center is more convenient and cost effective for patients. Also, a surgical center runs more efficiently than a hospital operating room.”

Dr. Hill earned his medical degree

from the University of Maryland School of Medicine and completed his internship at Case Western Reserve Hospital in Cleveland. Thanks to his excellent surgical outcomes, Leesburg Regional Medical Center ranked in the top 10 percent of the nation for spine surgery.

Call today for more information // 352.561.4943

SANTA FE SURGERY CENTER

DR. SEABORN M. HUNT III An eye for greatness

Ocala native Dr. Seaborn Hunt is a board-certified Diplomat of the American Board of Ophthalmology.

He received his undergraduate degree from Florida State University and his medical degree from the University of Florida. He completed his residency at the University of South Florida with the prestigious honor of being chosen as the Chief Resident of Ophthalmology by his professors and peers. He operates a private practice in Ocala at Seaborn M. Hunt, M.D., PA. Dr. Hunt specializes in the most advanced cataract surgery in the United States. Santa Fe Surgery Center has the Alcon LenSx Laser that allows surgeons to perform bladeless cataract surgery.

The LenSx Laser, guided by the sur-

geon, performs the incisions, astigmatism correction, and the breaking up of the cataract into smaller pieces. He expects that by adding the LenSx Laser to his already advanced no-stitch, no-needle cataract surgery—in addition to his premium multifocal lenses (ReSTOR and TECNIS for distance and near vision), and the TORIC lens implants that correct astigmatism—that patients will have the chance to achieve their best possible spectacle independent vision.

Dr. Hunt also performs eyelid and glaucoma surgeries at Santa Fe and specializes in the medical, laser, and surgical treatment of glaucoma and diabetic retinopathy. In addition, he uses a laser to polish off post-cataract haze or scar tissue.

DR. FELIX J. ESAREY

Podiatric surgery takes a step in the right direction Dr. Felix Esarey graduated from Western Michigan University with a Bachelor of Science in biomedical science in 1993. Dr. Esarey went on to earn his doctorate of podiatric medicine in 1997 from William M. Scholl College of Podiatric Medicine.

In 1999, he completed his podiatric residency program at James A. Haley Veteran’s Administration Hospital in Tampa. After finishing his residency, Dr. Esarey accepted a position with Dr. Robert Bewley working in both the Leesburg and Villages offices of Lakeside Center for Podiatry. He assumed control of The Villages practice when Dr. Bewley retired in 2006.

Dr. Esarey finds the Santa Fe Surgery Center to be a fantastic asset both for

patients and his thriving practice, TriCounty Podiatry.

“I love the surgery center. It really makes an amazing difference when it comes to the ease of scheduling procedures,” he says. “We have set times at the center, and we know in advance there will be no one competing for our time slot. When you use a hospital operating facility, your procedure can be delayed for many reasons; the doctor operating before you could run into complications or there could even be an emergency surgery that pushes your time back or cancels your operating time altogether. We don’t have to worry about that here. When your procedure is scheduled, the physician will be there and the facility and attending

staff will be ready to go. What a pleasure it is for both doctor and patient to know that when your scheduled appointment time arrives, everything you need to attain the best results will be in place waiting for you.”

IN QUALIFIED HANDS Our staff offers the ultimate in patient care

Santa Fe Surgical Center boasts a hospital-trained staff with an average of 15 years experience in the medical field. Hospitals can be a bit overwhelming at times; we provide individualized personal care that will make your surgical

experience the very best possible.

Our highly skilled nurses will give you the attention and care you deserve while you enjoy the benefits of a state-of-the-art facility designed with your comfort and safety in mind.

The warm, friendly, and qualified staff will make your surgical experience a positive one, assuring you that you are in qualified hands. Experience – Personalized care – Reliability – these can all be found at the new Santa Fe Surgical Center.

SANTA FE SURGERY CENTER Santa Fe Professional Center, 8564 East CR 466 The Villages, FL 32162 352.561.4943

On the scene // social spotlight Where you want to be

LIVING THE DREAM Locals can celebrate diversity while honoring the life of Dr. Martin Luther King Jr. STORY: JAMES COMBS PHOTOS: COURTESY OF CHRIS HAMILTON

!I

have a dream.”

Those famous words were forever etched into history when Dr. Martin Luther King Jr. delivered his powerful address during the March on Washington in August 1963. An advocate of nonviolence, Dr. King used the power of words to appeal to the hearts and conscience of an entire nation and strive for racial equality.

The legacy of this civil rights activist continues to shine bright 45 years after his death. That will be evident this month as people of all races and backgrounds in Lake and Sumter counties come together in recognition of the great dream he had for all mankind.

The Dr. Martin Luther King Jr. Commemoration Committee, in collaboration with Lake-Sumter State College and school systems in Lake and Sumter counties, has planned various events to celebrate the life

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and legacy of a man who brought hope and healing to America.

Activities, ranging from student literary contests and uplifting church services to festive parades and a 5K run, are planned. All are designed to help people realize the values — courage, truth, and justice — that defined Dr. King’s character.

“He was a hero to have taken on such a wonderful cause,” says Chris Hamilton, who serves as equity officer at Lake-Sumter State College and is one of the organizers for the event. “This event is an opportunity to continue the furtherance of America in living up to its creed that all men are created equal. We want this event to represent the overall cultural profile of Lake and Sumter counties, and we invite people of all races and cultures, as well as religious groups, civic groups, government officials, and various organizations, to attend.”

HERE IS A LISTING OF INDIVIDUAL ACTIVITIES TAKING PLACE THIS YEAR: COMMUNITY BREAKFAST Jan. 10 from 7 to 9a.m.

Leesburg Community Center 109 E. Dixie Ave., Leesburg, FL 34748 Festivities kick off by celebrating and recognizing six individuals from Lake and Sumter counties who have done outstanding work in their communities.

Government officials, members of social clubs, and school system employees in both counties will attend this popular event.

SECOND ANNUAL STUDENT LITERARY CONTEST Jan. 11 from 6 to 8p.m.

Lake-Sumter State College, Clark Maxwell Building 1405 County Road 526A, Sumterville, FL 33585 Students from Sumter County middle schools and high schools will present their original essays, as well as oratorical, art, and skit/theatrical presentations — all of which celebrate this year’s theme, “Advancing the Dream.” The top three finishers in each category will win cash awards, trophies, and certificates.

5K RUN FOR YOUR DREAM Jan. 11 from 7:30 to 9:30a.m.

Lake-Sumter State College Gymnasium 9501 U.S. 441, Leesburg, FL 34788 This event features runs for several age groups, including a kiddie run. T-shirts, water, and snacks will be provided to participants. Following the run, a celebratory activity will be held inside the gymnasium, where competitors will be awarded trophies and certificates.

10TH ANNUAL STUDENT LITERARY CONTEST AWARDS CEREMONY Jan. 17 from 6-7:45p.m.

Lake-Sumter State College Kelly Convocation Center 9501 U.S. 441, Leesburg, FL 34788 The artistic talents of middle school, high school, and college students will be on display during this annual contest. Students compete in the categories of essay, oratorical, art, and skit/theatrical. Winning entries will receive scholarships, cash prizes, trophies, and certificates.

SEVENTH ANNUAL DR. MARTIN LUTHER KING JR. PARADE/MARCH Jan. 18 from 11a.m. to 12:30p.m.

Downtown Leesburg This multicultural parade and march will feature floats, motorcycles, cars, bands, military servicemen, law enforcement officers, beauty queens, social club members, and animals. The event is open to all who wish to honor Dr. King’s memory and teachings.

Neighboring communities Royal and Wildwood present two parades that commemorate the ideals and beliefs of Dr. King.

DR. MARTIN LUTHER KING JR. DAY FESTIVITIES Jan. 20 from 10a.m. to 3p.m.

Genesis Center 1414 W. Main St., Leesburg, FL 34748 Students and their families will celebrate with art, exhibits, a step show, food, and much more.

DR. MARTIN LUTHER KING JR. BANQUET Jan. 20 at 5p.m.

Royal Community Center 9569 County Road 235, Wildwood, FL 34785 Royal was founded in 1865 and is one of Florida’s oldest African-American communities.

Leaders and residents of this historic town will gather to celebrate Royal’s rich history and honor its outstanding citizens.

For more information about this year’s activities, please call Chris Hamilton at 352.365.3592 or email her at hamiltoc@lssc.edu.

GOSPELFEST Jan. 18 from 6 to 8p.m.

Piney Grove Baptist Church 4839 E. County Road 468, Wildwood, FL 34785 This exciting event features soloists, choir members, and praise dancers from various local churches who will perform in honor of Dr. King.

C T S y s c c l s

L l o W t T j t s B a h f o c C

K P A R d T a o

ROYAL AND WILDWOOD MARTIN LUTHER KING JR. PARADES Jan. 20 at 10a.m. (City of Royal) Jan. 20 at 11a.m. (City of Wildwood)

ECUMENICAL SERVICE Jan. 12 from 6 to 8p.m.

Mount Calvary Baptist Church 1012 E. Line St., Leesburg, FL 34748 During this uplifting event, parishioners from various denominations throughout Lake and Sumter counties will come together and celebrate Dr. King’s religious roots. There will be performances by choirs, soloists, praise dancers, and youth groups.

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On the scene // out+about A travel companion for points near and far

FRENCH CONNECTIONS A day at a French cooking school was not as intimidating as I expected. In fact, my day at the Côté Cours L’Ecole de Cuisine near Bordeaux, France, was more fun than a barrel of escargot. And I learned a few tips that have served me well in my own kitchen.

STORY: MARY ANN DESANTIS PHOTOS: MARY ANN DESANTIS AND CLAIRE GALLAM

W

henever I would talk to cooks at potluck dinners who just happened to mention they had been to a French cooking class, I would become somewhat intimidated. All of a sudden my little covered dish seemed a bit paltry and bland. How could my recipe even begin to compare to someone’s whose skills were honed in France?

Last summer, I was invited to spend a day, along with several other

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writers, at the cooking school at Le Saint James, a boutique hotel in Bouliac, France. The hillside town overlooks the Garonne River and offers a panoramic view of the city of Bordeaux. Not only is the scenery amazing from the town square, but it is even more breathtaking viewed from the guest rooms in Le Saint James. The hotel is an architectural masterpiece by Jean Nouvel, whose goal was to design the former 18th century farmhouse into a place

where the natural surroundings were showcased along with artwork and fine food.

The first thing the group noticed as we entered the grounds of Le Saint James was the glass-enclosed cooking school near the hotel’s entrance. Sleek and modern, the long rectangular room offered plenty of counter space for journalists more accustomed to keyboards than cutting boards.

The next morning, our eagerness to don Côté Cours aprons outweighed

our jetlagged conditions. Our instructor, Chef Benjamin Bonnay, greeted us with an enthusiastic smile and almost perfect English. His passion for French cooking was contagious — by lunch all of us were willing to taste new things with childlike curiosity.

And just as children start with basics, we were reminded that being organized is the key to successful cooking. “We need to work with organization in the kitchen,” Chef Bonnay said. “Keep your cooking area uncluttered. An organized cook is an efficient cook.”

Our menu included a watermelon and lobster appetizer with mozzarella “foam,” soft-poached foie gras atop a vegetable medley, and a simple chocolate dessert. One of our classmates could not eat lobster so the class had the added benefit of learning how to prepare a white fish “en papillote.” My husband and I have since replicated this technique many times at home with tilapia.

In fact, cooking with parchment paper was the most useful technique I learned. In the past, my experience with parchment paper was relegated to baking. Chef Bonnay demonstrated how to cover the vegetables with parchment paper so they would cook faster yet retain healthy nutrients.

The small fish filet was pan fried with butter on top of a piece of parchment paper. The paper distributed the heat so evenly that the fish never had to be turned yet it cooked all the way through without burning.

Chef Bonnay started with simple tips, such as how to crack eggs by tapping the centers together. He also recommended organic eggs because “the eggs come from real chickens.”

“And do you know what a real chicken is?” he asked in French-accented English.

“It’s a chicken that eats real grass and sees the sky.”

Other helpful hints included dousing blanched vegetables and herbs in ice cold water to keep them green and using the

water from fresh mozzarella cheese to make foam for a garnish. “The French use everything,” explained Chef Bonnay.

“The beauty of taking a cooking class is learning all the tips we can use later,” said Ceil Miller-Bouchet, a Chicago-based writer who also participated in the class.

Indeed the chef’s helpful hints may not have made me a better cook, but they’ve made me a more confident one. Potluck dinners are not quite as intimidating.

After all, I’ve learned a few French culinary secrets of my own.

Trip

TIP IF YOU GO: Côté Cours, under the supervision of Executive Chef Nicolas Magie, offers a variety of classes for students of all ages and abilities: beginners, skilled cooks, children, teenagers, couples, parents, and grandparents. The “themed class,” in which I participated, costs about 85 euros per person. For a schedule of classes and special packages, visit saintjames-bouliac.com/uk.

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On the scene // out+about A travel companion for points near and far

MOZZARELLA FOAM Foams have become very popular in France as chefs are trying new textures and combinations of unexpected tastes. Our class used a ‘chinois,’ a pressurized conical siphon charged with N2O, to make the foam. Some chefs say that a whipped cream dispenser also works. Here is an Epicurious recipe similar to the one we learned at Côté Cours:

COOKING CLASSES CLOSER TO HOME So maybe a trip to France isn’t in your 2014 budget, but don’t let that stop you from enjoying a culinary class or two. Here are a few places close to home where you can have a lot of fun while honing your cooking skills and learning new recipes: Le Cordon Bleu/Orlando – The legendary French cooking school offers Bleu Ribbon Kitchen Workshops for anyone who wants to take cooking skills to the next level.

The Saturday Petit Workshops are just the ticket for cooks who want to concentrate on specific skills or special dishes. Taught by Le Cordon Blue professional chefs, the school also offers five, three, or two-day hands-on workshops. Prices range from $99 to $1,875, depending on the workshop. For the current class schedule, visit chefs.com/ CookingClasses/Orlando.

KaDee Kay Gourmet Kitchen Products/Mount Dora – Join Chef Alexander Gandia from Pisces Rising Restaurant for cooking demonstrations held at KaDee Kay.

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The 2014 schedule kicks off with a wine and food pairing lesson on Wednesday, Jan. 22. The price of this special workshop is $48 per person to cover the costs of premium wines that will be showcased. Workshops are normally $35 and advance registration is required. The new workshop schedule will be announced in midJanuary at kadeekay.com/Cooking_ Demo_Classes.

The CHeF Andy Personal Chef Service, LLC, Clermont – Chef Andy Williams is celebrating his 13th year in business in Central Florida, but he has been a professional chef for more than 30 years. In addition to offering private chef services and catering, Chef Andy also teaches customized classes for couples and individuals. He shares professional techniques, trade secrets, and helpful hints to help students build their culinary foundations. For information, visit thechefandy.com.

INGREDIENTS: 2 bunches basil leaves, washed and patted dry 3 cups spring water; incorporate up to 1 cup of juice from real mozzarella cheese 8 pieces gelatin sheets 4½ tablespoons granulated sugar Cold spring water with ice for ice bath DIRECTIONS: 1. Soak the gelatin sheets in cold water.

2. When softened, drain and wick off moisture from gelatin sheets.

3. Mix mozzarella juice and water to a boil over high heat. Blanch the basil leaves for 30 seconds.

4. Shock and drain the basil leaves, carefully reserving all the blanching liquid, stirring in the granulated sugar until dissolved.

5. Transfer blanching liquid to a deep container that can be partly submerged in a deep bowl of cold water with ample ice to bring the temperature of the boiling water down sharply and quickly. Shock until it reaches 90 degrees.

6. Add softened gelatin. Stir to dissolve.

Continue to shock until chilled (about 70 degrees).

7. When basil is cold, transfer to blender and purée until smooth, adding enough cold infused liquid to facilitate blending into a smooth purée. Strain through a fine sieve so that some flecks of basil are visible in finished product.

8. Combine basil purée and cooled basilinfused liquid in a chinois. Refrigerate between uses.

we believe that

BEAUTY skin deep is more than just

join us for

MY

HEALTH MONDAYS

WELLNESS

WEDNESDAYS FREE SCREENINGS JAN 8 : Peripheral Vascular Disease Screening JAN 13 : Hearing Screening JAN 25 : WELLNESS FAIR 10A.M.-2P.M. JAN 29 : Varicose Vein Evaluation

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To learn mo more about upcoming seminars, FREE Monday and Wednesday screenings, and special offers at Face 2 Face in The Villages, please visit Face2FaceFL.com or subscribe to our exclusive e-newsletter by sending an email to Face2FaceFL@Gmail.com

On the scene // Hi, society!

SATURDAY, SEPTEMBER 21, 2013

KICKING CANCER...COUNTRY STYLE The American Cancer Society’s Cattle Barons’ Ball was held at Lake Receptions in Mount Dora. Attendees donned their favorite western attire and enjoyed a wonderful evening of dining, dancing, gaming, and live and silent auctions. The highlight of the event was a live performance by Nashville country music singer John Anderson. All funds go toward raising money for cancer research and providing local patient services.

JONATHAN SHIRLEY, ANTHONY SERGIO, AND DAVID MEIERHENRY

ASHLEY SOLLY AND JESSICA CAIN

JEANMARIE YORK, MARIE LEN, AARON HOLMES, AND DANA LEN

ASHLEY TAYLOR

PHOTOS: RON VANDEVANDER

TERRI AND FRANK BARTLE

CHARLES COX

RROBBY ROB RO OBBY

BY AND A D KELLI AN KELLI KE LLI STAAB STTAAB A AA GERRY LACHNICHT AND JILL BAKER

LAURA AND MICHAEL TART

“I am honored to be a part of this event.”

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COURTNEY FUNKHOUSER

Q&A

LAKE EAR NOSE THROAT & FACIAL PLASTIC SURGERY

By providing quality, comprehensive care that is tailored to the unique needs and desires of each patient, our accomplished board-certified physicians, physician assistants, and doctors of audiology can effectively diagnose and treat individuals who come to our offices looking for answers and solutions.

Q: A:

Will I gain weight after thyroid surgery?

Questions about weight gain and thyroid surgery are a very popular topic. The truth is that following surgery, there is a medication that is taken to replace the function of the thyroid. The trade name is Synthroid and it is a combination of the storage form and the active form of the thyroid hormone. So following surgery, your body does not know the thryoid hormones are not being made by the thryoid gland. Having the right amount is all that is required to keep the metabolism functioning normally. The dose level is regulated through blood tests, which have to be repeated until the correct dose is found.

Dr. Judith C. Milstead

Q: A:

What is the difference between an outer ear infection and a middle ear infection?

An outer ear infection is an infection of the skin in the ear canal. This can be caused by water or other liquid getting into the ear, or any trauma, such as a scratch, of the skin of the canal, resulting in pain and swelling of the canal skin.

A middle ear infection occurs behind the eardrum, and is usually caused from sinus or allergy problems, causing fluid to accumulate in the middle ear space.

Dr. Michael A. Freedman Learn more about sinus conditions and the Balloon Sinuplasty procedure at our dedicated website www.LakeSinusRelief.com

To learn more about FREE upcoming seminars, screenings and special offers from our wellness division, please visit Face2FaceFL.com or subscribe to our exclusive e-newsletter by sending an email to Face2FaceFL@Gmail.com

Scan the code for a video tour of Face2Face

On the scene // Hi, society!

SATURDAY, OCTOBER 19, 2013

IN TUNE WITH FUN Local residents broke out their best dancing shoes for the Downtown Music Festival, which was held in Clermont. The stellar lineup of entertainment included 30 solo artists and bands, dance studio students, and school choral groups. Attendees also enjoyed food vendors, raffles, a kid’s zone, chance drawings, and a scavenger hunt.

The free event served as a fundraiser for The Greater Clermont Cancer Foundation.

PHYLLIS HUTCHESON, LAURA HENRY, MIKE HENRY, BETSY MANCINI, AND PRIMO MANCINI

PHOTOS: MORGAN ELLIS

MARY TOMPKINS AND ALISSA HORN

SEAN AND CHLOE MALONEY STEVE STE EVVEE BEN BENJAM BENJAMIN JAMIN JAM IN

DOMINIQUE OLSEN, SAVANNAH KEITH, AND DAVID HOLBROOK

JESSA DODDS AND MICHELLE REEVES

HAILEY AND CARLIE BOYETTE, WITH CANDACE BATES

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On the scene // Hi, society!

FRIDAY, OCTOBER 4, 2013

MAKE YOURSELF AT HOME

Dr. Clarissa Abrantes was excited to welcome patients to the Institute of Medical Excellence’s new office in Summerfield. During the open house, patients received a tour of the facility, enjoyed lunch, and interacted with Dr. Abrantes and her staff. The new office is home to primary care, internal medicine, cardiovascular, and vascular physicians.

BETHANY ANDERSON, ALICIA LOCKWOOD, AND ANITA VAZQUES

FRED RATHGERBER AND KEN BICK

CHING BARRETTO, PAT ROSSIO, AND JILL REIS

JOAN MCCORMACK KC CHINAPEN AND DR. CLARISSA ABRANTES

CHASE THOMPSON

SUSAN ADAMS AND ROSIE SIMEONE

It was an honor to help Dr. Abrantes in this transition. I know that this location will help her to facilitate her patient’s needs better.

— Jose Vazques

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PHOTOS: HEATHER TOOTLE

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Retirement goals aren’t always easy to meet. So is it crazy to think your financial advisor should be? Not to Edward Jones.

Our over 11,000 financial advisors are in neighborhoods like yours, not downtown skyscrapers. So a face-to-face talk about your retirement is always close at hand. Join the nearly 7 million investors who know. Face time and think time make sense. www.edwardjones.com.

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Products and services offered through Edward D. Jones & Co, L.P. © 2013, Member SIPC

11 Convenient Lake County Locations UnitedSouthernBank.Com

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“Men no longer need to suffer from frequent urination because they are getting older,” says Dr. James Young, a down-toearth urologist with thirty-one years of experience in treating men with prostate problems in Lake County. Although the cause of these symptoms is most likely an enlarging prostate (BPH), a normal part of the aging process in men, treatment options are more numerous and less invasive than those offered to our fathers and grandfathers.

Years ago there were two options for treating an enlarged prostate: surgical excision via an open operation (knife) or much more commonly by performing a transurethral resection of the prostate (TURP), commonly referred to as a “roto-rooter” by patients and physicians. Both required hospitalization as well as major anesthesia and could be fraught with complications such as bleeding, infection, loss of bladder control and even death.

“In my career I have performed over 3,000 TURPs; however, I no longer perform any,” says Dr. Young. “There are presently too many excellent alternatives to consider a hospital operation for the vast majority of patients with BPH.” “When I see a new patient I perform a physical examination and properly evaluate the patient’s symptoms, thus diagnosing the underlying problem(s),” he says.

“Next, I describe to the patient what’s normal and then explain what is abnormal with him. Lastly, I teach him his treatment options. If I’ve done a good job of teaching, he will select the correct option for himself.”

While prescribing medications for BPH

can be done by primary care physicians, only urologists are trained to thoroughly evaluate the bladder and prostate (including ruling out prostate cancer), as well as providing extremely effective minimally invasive, office-based therapies as alternatives to lifelong medical therapy.

One such option is Prostiva-RF Therapy, a procedure performed by Dr. Young in his office under local anesthesia that usually takes less than thirty minutes. Prostiva utilizes low level radiofrequency energy to ablate (destroy) the obstructing component of the enlarged prostate. “I am very happy with the results I have achieved for my patients using Prostiva-RF Therapy,” says Dr. Young, who has successfully treated more than 1,200 patients with this procedure. “Medtronic is a $13 billiona-year, publicly traded corporation that perfected the technology for Prostiva and produces the necessary hardware. Recently, Medtronic produced an educational DVD for international distribution to inform patients and physicians worldwide regarding the benefits of Prostiva therapy. Seven of the eight patients featured on the DVD are my patients. I am very proud Medtronic selected my practice to feature the benefits of Prostiva-RF Therapy. However it is sort of a bad news/good news thing. The bad news is neither my patients nor myself received a penny for our participation. The good news is Medtronic gave us all the DVD’s we want, so if anyone wants one all he needs to do is drop by my office at 801 Northshore Drive in Eustis, and we will give him one!”

And with an office staff with nearly as much experience as the doctor, (many have worked with Dr. Young more than twenty

years) you don’t spend a great deal of time waiting to see him. “We pride ourselves in being timely in seeing our patients. We respect our patient’s time as much as we do our own,” adds Dr. Young. “Patients appreciate this; many of our patients tell me I have the best office staff on the planet. I consider that a huge compliment.”

So if you are getting up at night and can’t get back to sleep because you are thinking about what may be wrong with you, it’s time to check in with Dr. Young and have him check you out.

“Many men accept frequent bladder urges as part of aging. And while it is part of the aging process, it’s not like death and taxes. There is something you can do about it,” he says.

JAMES W. YOUNG III, M.D. Board Certified Urologist Practicing in Lake County for over 31 years with extensive experience in evaluation and management of prostate problems.

For more information, contact

PHYSICIANS FOR ACCOUNTABLE CARE 920 Rolling Acres Road, Suite 201 Lady Lake, FL 32159

352.751.4990 801 Northshore Drive, Eustis, FL 32726

352.357.6786

ProstateEvaluation.com

ADV A AD DVERT DV RTISE IS SE EMEN MENT ME

GET A LEG UP ON VEIN PROBLEMS

On June 18th, Dr. Ravi Chandra and Dr. Steven Tieche of the Vein Center of North Florida offered free vein screenings to prospective patients at their new office in The Villages. One of the patients who showed up was a familiar face — Belleview resident Jack Roberts. He did not have an appointment; he simply wanted to catch up with his favorite physician.

“Several years ago, Dr. Chandra treated me for a blood clot in my leg, and then he discovered I had blockage in my leg,” says Roberts, 80. “He probably saved my life. I’ve been treated by doctors at the Cleveland Clinic, but I have never met someone as talented, personable, and likeable as Dr. Chandra.”

Trudy Richmond, a resident of Summerfield, was also there. She offered equally glowing praise of Dr. Steven Tieche, another physician at The Vein Center of North Florida. “He did such a great job treating me for varicose veins a few years back. He is very friendly, efficient, and professional.”

It is no surprise that residents of The Villages and surrounding g area drive 45 minutes to the practice’s Ocala office to seek treatment for vascular problems. oblems. However, that will no longer be necessary essary thanks to the practice’s additional location at the

Oaks at 138th, which is owned by Munroe Regional Medical Center. “We are opening an office here for the convenience of our patients and to fill a much-needed void,” says Dr. Chandra, who has more than 15 years of experience in his respective field.

Because the practice offers total vascular care under one roof, Dr. Chandra and Dr. Tieche do not have the need to refer patients to other specialists. They can

“He did such a great job treating me for varicose veins a few years back. He is very friendly, efficient, and professional.”

—Trudy Richmond

“He probably saved my life. I’ve been treated by doctors at the Cleveland Clinic, but I have never met someone as talented, personable, and likeable as Dr. Chandra.”

—Jack Roberts

ADV A AD DV D VE ER ERT RT R TISE ISE IS SEM MEN EN NT NT

diagnose and treat arterial and venous problems. They also treat lymphedema, blood clots, and ulcers. In addition, they offer wound care and cosmetic procedures such as sclerotherapy for varicose and spider veins and phlebectomy for large varicose veins.

Dr. Chandra is board-certified in General Surgery, Vascular Surgery, Endovascular Surgery, and Phlebology. He has completed 9,544 vascular and endovascular cases.

The Vein Center of North Florida has treated more than 6,000 patients to date. Dr. Tieche is board-certified in anesthesiology and specializes in vein care. The practice is accredited by the Intersocietal Commission for the Accreditation of Vascular Laboratories (ICAVL), which ensures the highest-quality patient care.

The Oaks at 138th is located at 8550 N.E. 138th Lane (Building 400) in Lady Lake.

For more information, call 352.237.1820.

hear this! now

A visit to various hearing aid centers may leave patients feeling more like a number than an individual. And if you feel like a number, odds are you will be treated like a number.

That’s hardly the case at The Villages Ear, which has three convenient locations throughout The Villages. Owner Kirk Malone and his four licensed hearing aid providers provide impeccable service, cutting-edge technology, and superior care to ensure hearing-impaired patients hear to the best of their ability. As a result, they improve the quality of patients’ lives and, consequently, the lives of their loved ones.

“Many people do not realize how important hearing is until they have dealt with people who suffer from hearing loss,” says Kirk, a board-certified hearing instrument specialist. “It affects a person’s ability to communicate, and as a result of that, it changes their lives and the lives of everyone they are associated with. For me, there is nothing more satisfying than helping improve their ability to hear. I’ve actually had patients break down and cry in my office because they are so happy to hear again.”

Utilizing a patient-centered approach is one reason why The Villages Ear has 5,000 active patients and receives 70 percent of new patients via referrals. In addition, the company has earned an “A” rating from the Better Business Bureau. “We build relationships with patients and get to know them on a personal level,” Kirk says. “We genuinely care about them.”

Realizing that actions speak louder than words, Kirk and his staff goes above and beyond to ensure patients receive maximum function from their hearing instrument. The Villages Ear offers a comprehensive service and maintenance schedule. They provide a one-week follow-up visit after the first fitting, two 10-day followups, a 30-day follow-up, and a follow-up every 90 days for the rest of their lives.

“The initial follow-ups are important because if a patient has

issues with their hearing instruments it will occur within the first week or so,” Kirk says.

On the 90-day follow-up, Kirk and his team provide a thorough maintenance on the hearing instruments, which includes vacuuming out the microphone and receivers, changing the wax guards, sanitizing molds, cleaning battery contacts, installing new batteries, and verifying that the programming is accurate.

“We also do an annual audio re-check to determine if a patient’s hearing loss has worsened,” he says. “If it has, then we give a new prescriptive formula and reprogram the hearing aid based on the new formula.”

Kirk has been an integral part of the three practices since 2003, first as a provider, then managing partner, and in 2009 as owner of The Villages Ear. He has also lived near the area for 32 years.

“For me, it is an honor to have made long-lasting friendships with so many residents of The Villages.”

V

The illages Ear, Inc.

The Villages Ear, Inc. has three golf cart accessible locations to serve you: 314 LaGrande Blvd. (U.S. 441 across from Wendy’s) 352.753.3033 8491 S.E. 165th Mulberry Lane (in the Mulberry Professional Plaza) 352.259.8157 3399 Wedgewood Lane (in the Southern Trace Professional Plaza) 352.259.8070

SPECIAL PROMOTIONAL FEATURE

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COUNTERTOPS • VANITIES • FIREPLACES • FLOORING • CUSTOM FABRICATION

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eats

WHAT IS IT? Which of the follow describes the soup below?

A New England clam chowder A cream of vegetable soup A seafood bisque READ FORK ON THE ROAD ON PAGE 96 FOR THE ANSWER.

FORK ON THE ROAD DINING GUIDE SALUTÉ

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EATS // fork on the road Tasty insights and observations

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EL CONQUISTADOR

The longest-running fine dining restaurant in Lake County, Mission Inn Resort & Club’s El Conquistador preserves its tradition of high-quality cuisine and superb service.

STORY: SHEMIR WILES PHOTOS: FRED LOPEZ

F

ine dining can sometimes be intimidating. There is the pomp and circumstance of maître d’s and waiters in stuffy suits, the menu with hard-to-pronounce dishes, and fears of not being worldly enough to know the salad fork from the dinner fork. However, much to my surprise and utter relief, Mission Inn Resort & Club’s El Conquistador restaurant makes fine dining a luxurious experience without being pretentious.

It’s what I would call fine dining for the everyman.

Veiled from the city life in quiet Howey-in-the-Hills, Mission Inn isn’t just a location — it has been a destination for 50 years. With its distinct Spanish Colonial architecture and sprawling grounds, I felt as if I had arrived to some remote Spanish village teeming with leisure. Inside El Conquistador, the magic lingered. From my chair, I had a gorgeous view of the sun setting just beyond the Plaza de la Fontana courtyard and the tropical theme continued with the décor and warm terracotta color scheme.

“We humbly believe there is no finer restaurant in Lake County,” said Bud Beucher, vice president

and general manager at Mission Inn. “Atmosphere, view, service standards, and quality of products are all taken into account when it comes to our restaurants. We put a lot of thought into everything here.”

As I waited for my appetizer, I enjoyed a glass of Sycamore Lane chardonnay. My experiences with house wines have been less than stellar, but this chardonnay with its fresh apple, citrus, and peach aromas was a great way to relax before my five-course meal.

Before long, Executive Chef Danny Connolly presented me a plate of escargot with grilled toast points. I appreciated his choice because not only do I love escargot, but it’s also a dish you don’t find at many restaurants in the area. While some may be repulsed by the thought of eating snails – or believe escargot is too highbrow – I encourage anyone to try them at least once.

The escargot was sautéed in white wine and garlic and then served in Plugra butter with fresh basil that is grown on site in the chef’s herb and spice garden. They were cooked well –plump and meaty, not withered and rubbery, which can happen if they are overcooked. And though the texture of escargot can be a sticking point

for most, I find their texture to be similar to clams or even mushrooms but with a much earthier taste. El Conquistador’s were quite rich and very modest in flavor.

For my soup, I tried the corn and crab bisque, which recently returned to the El Conquistador menu after an absence of two years. Patrons had asked for its return, explained Chef Connolly, and after one spoonful I understood why. All the flavors in this dish married well. The jumbo lump crab was delicate in taste and quite harmonious with the bisque’s onion, carrots, and peppers. It was very delicious.

However, what made this particular course a stand out in my mind was the essence of amaretto and brandy that gave the bisque a subtle trace of sweetness. I wanted to have more but with three more courses, I had to pace myself.

Next, I had the El Conquistador salad with liver pate bread service. A mix of bold baby greens, toasted walnuts, tomatoes, and crumbled Gorgonzola cheese, the salad is then tossed in homemade shallot vinaigrette. After consuming mostly rich foods, this was a nice way to cleanse the palate before the main event.

The liver pate was also astonishingly good. I wasn’t sure what to expect since

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I’m not a huge fan of liver but it had a nice peppery tang and a velvety smooth texture. The accompanying bread dipping oil was also very delightful with the warm sourdough bread.

As for my entree, I ate something I swore I would never eat: venison.

However, the presentation of the New Zealand red tail venison strip loin alone made me reconsider my aversion. Paired with half of a Caribbean lobster tail, potatoes au gratin, and a baby vegetable mix, this dish had fine dining written all over it, yet it wasn’t daunting.

Seasoned with house spices and grilled to medium-rare, the venison was so tender my knife sliced through it with ease. It was also very lean with hardly any gamey taste, which was perfect for someone like me who doesn’t typically eat wild game, and it paired perfectly with my glass of Cloudline pinot noir. It was like eating an incredible cut of steak but with less fat and a slightly sweeter aftertaste.

The lobster was also phenomenal.

While most people rave about Maine lobster tail, I believe the Caribbean lobster tail rivals its Northern counterpart in flavor.

To round out my culinary travels, I returned to flavors that reflected Florida — with just a hint of Irish influence. Flamed tableside, my dessert of classic Irish burnt orange over homemade vanilla bean ice cream was exquisite. The fresh orange segments harmonized effortlessly with

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“Atmosphere, view, service standards, and quality of products are all taken into account when it comes to our restaurants. We put a lot of thought into everything here.”

— BUD BEUCHER, VICE PRESIDENT AND

GENERAL MANAGER AT MISSION INN.

the honeyed whiskey and ice cream flavors. It was a nice departure from the usual cherries jubilee or bananas Foster and a lovely way to end my night at El Conquistador.

It’s no shocker that much of Mission Inn’s business is from repeat customers. If El Conquistador is any reflection of the love and hard work they put into the resort as a whole then I can understand why Mission Inn has enjoyed a stellar reputation for five decades. Executive Chef Connolly and El Conquistador’s Chef Krystle Seaman create an amazing menu that can be enjoyed by all, whether you’re a successful business owner or a working class citizen who wants to treat someone special to a romantic night of dinner and conversation.

“It’s easy to sell someone once,” said Beucher, “but to meet and exceed expectations a second time is a testament to both our organization and our staff.”

ADDRESS: 10400 County Road 48, Howey-in-the-Hills, FL 34737 PHONE: For reservations at El Conquistador, call 352.324.3911.

HOURS OF OPERATION: Dinner is served nightly from 5 to 9:30p.m. Evening and business casual attire is recommended.

DON’T MISS SEEING EL CONQUISTADOR UP CLOSE AND PERSONAL IN THIS MONTH’S EPISODE OF Tune in every Saturday at 6p.m. on Bright House channel 49, Saturday and Sunday at 6p.m. on Comcast channel 20, or visit our website at lakeandsumterstyle.com

Always rem Mon-Fri HAPPY HOURS

featuring 2 for 1 Appetizers PLUS

Unwind Fridays!

Your second drink is FREE AND

MONDAY MADNESS! with 2 for 1 Martinis, Manhattans, Margaritas, Mojitos and Mimosas!

FOR GROUPS OF 30 OR MORE We provide free round-trip transportation.

Our 49-passenger bus is available for Sunday brunch or any evening meal at the Embers.

HOURS:

MON-THURS 4:30 TO 10P.M. FRI & SAT 4:30 TO 11P.M. SUNDAY BRUNCH 11:30A.M. TO 2:30P.M. SUNDAY 4 TO 9:30P.M. 7940 U.S. Hwy. 441 Leesburg, FL 34788 352.728.8989 // www.vicsembers.com

EATS // dining guide Destinations of good taste

TONY’S PIZZA

2760 E. ORANGE AVE., EUSTIS 352.589.9001 // WWW.TONYSPIZZANDSUBS.COM Tucked away on the east side of Eustis, Tony’s Pizza has been serving the locals for over 25 years. Previously voted “Best Pizza,” Tony’s casual setting offers a variety of entrees, such as our Blackened Chicken Cajun Pasta. In addition to the lunch specials, Tony’s has expanded its menu to include a variety of Flatbreads and the very popular Mahi Salad. If you are a pizza lover, you will appreciate freshly made dough and enjoy the new Wild Green Mushroom and Mediterranean pizzas. The menu also offers some wonderful desserts, including a variety of cakes and cheesecakes. Whether it’s for your favorite pizza or garlic rolls, Tony’s variety and style will have you coming back for more.

DINE IN • TAKE OUT • CATERING HOURS OF OPERATION: MONDAY–THURSDAY FRIDAY SATURDAY SUNDAY

11A.M.–9P.M 11A.M.–9:30P.M. 11:30A.M.–9P.M. 11:30A.M.–8P.M.

COUSIN VINNIE’S FAMILY SPORTS RESTAURANT OPEN SEVEN DAYS A WEEK: 11A.M.–9P.M. // FOOD, SPIRITS, MUSIC, SPORTS 10700 U.S. HWY. 441, LEESBURG // 352.253.2442 // WWW.CVINNIES.COM

Cousin Vinnie’s is located on U.S. Hwy. 441 across from Lake Square Mall. Owner “Cousin” Vinnie Vittoria and his family have created a unique atmosphere by combining a sports bar with a family restaurant. Vinnie’s recently won “2013 Medium Business of the Year”and is famous for outstanding food and even better service! They also have been voted BEST WINGS in 2009, 2010, 2011, 2012 & 2013. Additional menu items offered are killer ½ lb. burgers, personal pan pizzas, amazing ribeye cheese steaks, healthy wheat wraps, homemade salads, 16 awesome appetizers, and their signature deep fried Ice Cream and Snickers Bars!

Every Monday is “Texas Hold’em” from 6–10p.m. Tuesday night is “Family Night” from 4–8p.m. when kids 12-and-under eat free. Wednesday night is “Trivia Night” when the fun starts at 6:30p.m. with prizes given to the top 3 teams. Thursday night is “Karaoke Night” where everyone is a star! Every Saturday watch your favorite college team while enjoying $1.50 domestic draft beers all day and night. On Sundays they offer “The Sunday NFL Ticket,” catch any game… any time! Cousin Vinnie’s also offers weekly specials, free Wi-Fi, great music, and an enthusiastic staff ready to exceed your expectations. “I absolutely look forward to serving you and your family very soon!” says owner Cousin Vinnie.

THE GOBLIN MARKET RESTAURANT & LOUNGE 331-B DONNELLY STREET (REAR ALLEY), MOUNT DORA 352.735.0059 // WWW.GOBLINMARKETRESTAURANT.COM

Nestled on a back alley in downtown Mount Dora, the Goblin Market Restaurant has been charming locals and tourists alike since 1996. The restaurant, housed in a renovated warehouse, features three intimate, book-lined dining rooms and a full-service lounge furnished in soothing, muted tones with tasteful modern art. The private, tree-shaded courtyard and garden patio are open year-round for al fresco dining. Low lighting and “new age” music add the finishing touches to the restaurant’s casual elegance. Owners Vince and Janis Guzinski embrace a simple philosophy of offering the highest-quality products, served in a unique and romantic atmosphere by a personable and attentive staff.

The Goblin Market’s wine list and menu represent a refreshing mix of ideas from its culinary team. The diversified origins and background of each member ensure exciting menu offerings and nightly selections.

HOURS OF OPERATION: LUNCH TUESDAY–SATURDAY 11A.M.–3:00P.M. DINNER TUESDAY–THURSDAY 5–9P.M. FRIDAY–SATURDAY 5–10P.M. SUNDAY 11A.M.–3:30P.M.

JOIN US FOR OUR NEW “LIGHTER FARE” DINNER MENU, GOURMET SOUPS, SALADS, AND SANDWICHES. TUESDAY– THURSDAY FROM 3–9P.M. (REGULAR DINNER MENU ALSO AVAILABLE).

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Weddings

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•

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by Jan Leven of The Villages, FL. 6/+">$%&'()%*+%"&(,?./(0(1(23 @565897A((A53:798 Learn how to qualify for the Aid & Attendance Pension Benefit from the Veterans Administration. You may be entitled to as much as $24,648 in Tax-Free money per year. This is valuable information for veterans and their spouses and widows of veterans. This is a presentation you will not want to miss. Refreshments will be served and raffle tickets given for a chance to win a door prize.

Presented by Gary Marriage, Jr., Operation: Veteran Aid. !"#$%&'()%*+%"&(,B./(0(1(23 A<C:94(D<=8 Join us for a fun-filled hour of music and dancing.

You will be entertained by one of our favorites, Mr. October. Refreshments will be served. !"#$%&'()%*+%"&(1E./(0(1FG-(23 D<H(6<(285@576(D9@:7I(!944A( Have you been having falls or are you afraid that you might fall? Even though falls often happen without warning, there is much we can do to prevent them from happening. Learn about new and thought-provoking approaches. Come to this fascinating presentation by Vanessa Kettler, an experienced teacher of elder exercise and a professional dancer at the age of 70. As a California resident for the past 40 years and a former Wall Street executive, she brings new and engaging insight into how to simply and easily improve life as we get older.

HJ$*J>$%&'()%*+%"&(1K./(0(1(23 L:86DM9;(L9AD Put on your dancing shoes and join us in celebrating the January birthdays of our residents. The Shannon’s, an energetic husband and wife duo, will be performing.

Birthday cake and beverages will be served.

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EATS // dining guide Destinations of good taste

EVANS PRAIRIE COUNTRY CLUB 1825 EVANS PRAIRIE TRAIL, THE VILLAGES 352.750.2225 // WWW.EVANSPRAIRIERESTAURANT.COM

Evans Prairie Country Club is a casual fine dining restaurant inspired by a Western flair while serving delicious cuisine in an intimate dining atmosphere. As the newest country club in The Villages, and as an extension of Brownwood Town Square, you will find our rustic décor pleasing to the eyes and our exceptional food a delight to your palate. Wrought iron chandeliers grace our dining areas accented by wood-like floors, giving you a feel of being in the Old West. Comfortable and inviting, our outside bar will delight your senses while the patio and outside tables provide a scenic up-close view of beautiful Evans Prairie. Our western-style menu is chock-full of cuisine you would expect to find, including citrus-infused salads, hearty steak dishes, and fresh mouthwatering seafood, while staying reasonably priced. Evans Prairie’s specialty drinks and our eclectic dessert menu are sure to have you satisfied, and we greatly value your guest experience from each and every visit.

HOURS OF OPERATION: SUNDAY – THURSDAY: 11A.M.–9P.M. FRIDAY – SATURDAY: 11A.M.–10P.M. HAPPY HOUR: EVERY DAY 11A.M.–5P.M.

BAMBOO BISTRO

700 NORTH HWY. 441 (IN FRONT OF TARGET), LADY LAKE // 352.750.9998 The Villages Bamboo Bistro welcomes you to experience a delightful dining experience with us. Enjoy an impressive selection of Asian dishes from China, Japan, Vietnam, and Thailand, as well as a full sushi bar. Some of the more popular items include Peking duck, pepper seared filet mignon, the bamboo basil seafood delight, and the Chilean sea bass served in black bean sauce. Of course, there are plenty of other enticing items made with our freshest ingredients, such as the shrimp in lobster sauce, Mongolian beef, and the ever-popular General Tso’s chicken. Noodle soups and noodle dishes are also available; a variety of Asian beers and the extensive selection of wine will complement that perfect meal. Dim Sum Hours: Monday–Saturday 11 a.m.–4 p.m.; Sunday Noon–9 p.m.

HOURS OF OPERATION: MONDAY–THURSDAY FRIDAY AND SATURDAY SUNDAY

11A.M.–9:30P.M. 11A.M.–10P.M. NOON–9P.M.

JB BOONDOCKS

704 S. LAKESHORE BLVD., HOWEY-IN-THE-HILLS 352.324.3600 • WWW.JBBOONDOCKS.COM JB Boondocks is tucked away in a picturesque setting on Little Lake Harris in Howey-in-the-Hills. JB Boondocks is accessible by land, sea, and air via car, motorcycle, boat, or seaplane. With a full bar and a huge outdoor deck overlooking the lake, JB Boondocks makes for the ultimate setting to relax and unwind. The menu offers fresh seafood, steaks, chops, classic Italian dishes, tasty sandwiches, salads, sinfully sweet desserts, and much more. Each Friday night is our famous fish fry, Wednesday night features prime rib and Thursday night is Ladies’ Night. Cocktails from the bar are festive and we have a great selection of beer and wine, as well. Situated on five acres on the lake, JB Boondocks is the perfect place for your car, motorcycle, boat, or seaplane club to gather. We have plenty of dock space and parking to accommodate all your needs.

JB BOONDOCKS IS OPEN FOR LUNCH AND DINNER SEVEN DAYS A WEEK. HOURS OF OPERATION: MONDAY 11A.M.–4P.M., TUESDAY–THURSDAY 11A.M.–9P.M. FRIDAY 11A.M.–10P.M., SATURDAY 11A.M.–10P.M., SUNDAY NOON–8P.M.

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EATS // dining guide Destinations of good taste

TONY’S PIZZA

2760 E. ORANGE AVE., EUSTIS 352.589.9001 // WWW.TONYSPIZZANDSUBS.COM Tucked away on the east side of Eustis, Tony’s Pizza has been serving the locals for over 25 years. Previously voted “Best Pizza,” Tony’s casual setting offers a variety of entrees, such as our Blackened Chicken Cajun Pasta. In addition to the lunch specials, Tony’s has expanded its menu to include a variety of Flatbreads and the very popular Mahi Salad. If you are a pizza lover, you will appreciate freshly made dough and enjoy the new Wild Green Mushroom and Mediterranean pizzas. The menu also offers some wonderful desserts, including a variety of cakes and cheesecakes. Whether it’s for your favorite pizza or garlic rolls, Tony’s variety and style will have you coming back for more.

DINE IN • TAKE OUT • CATERING HOURS OF OPERATION: MONDAY–THURSDAY FRIDAY SATURDAY SUNDAY

11A.M.–9P.M 11A.M.–9:30P.M. 11:30A.M.–9P.M. 11:30A.M.–8P.M.

RAMSHACKLE CAFÉ

1317 NORTH 14TH STREET, LEESBURG // 352.365.6565 Just for the FUN of it! Come on in and experience Ramshackle Café! It’s a great place for the whole family. Fajitas, steaks, sandwiches, salads, ribs, delicious burgers, and of course, killer wings. We feature a Happy Hour daily from 11 a.m. to 7 p.m. with most drinks 2 for 1! So, for a great time and great food, bring the kids and come on in to Ramshackle Café! Check out our menu at www.RamshackleCafe.net HOURS OF OPERATION: SUNDAY MONDAY–THURSDAY FRIDAY SATURDAY

11A.M.–10P.M. 11A.M.–11P.M. 11A.M.–MIDNIGHT 11A.M.–11P.M.

SUBWAY

WWW.SUBWAY.COM Custom-made, fresh sandwiches, salads, and flatbreads made right before your eyes. The “healthy” alternative to fast food.

LADY LAKE // 208 W. Guava St. // 352.750.4929 EUSTIS // 469 Plaza Dr. // 352.357.7827 MOUNT DORA // 18870 U.S. Hwy. 441 // 352.735.4376 LEESBURG // 2013 Citrus Blvd. // 352.787.6442 10135 U.S. Hwy. 441, Suite 4 // 352.326.3234 27405 U.S. Hwy. 27, Suite 4 // 352.314.8847 THE VILLAGES // 1580 Bella Cruz Drive // 352.750.9600 8796 S.E. 165th Mulberry Lane // 352.750.9991 1070 Lake Sumter Landing Drive // 352.205.8535 349 Colony Blvd. // 352.391.1657 WILDWOOD // 480 W. Gulf to Alantic Hwy. // 352.748.8800 HOURS OF OPERATION: MONDAY–SATURDAY SUNDAY

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EATS // saluté A worldly look at wine

WINE & FOOD PAIRING 101 Don’t stress over choosing the “right” wine for your dinner menu. Get creative when pairing your favorite foods with wine, and your meal will be extraordinary.

STORY: MARY ANN DESANTIS

T

he first thing to learn about pairing wine and food is there are no rules. I remember having dinner with a friend who looked aghast when I ordered a red wine to go with my fish. I explained the red-with-meat-and-white-with-fish mentality was no longer applicable or very much fun.

Some white wines can be bold and actually overpower a light fish, while some reds may be too delicate and wimpy for a thick, juicy steak. Even pairing wine and cheese for a simple snack can take on a whole new taste dimension when paired correctly. Food and wine should complement and enhance each other, not compete for attention. Sommeliers and chefs in fine restaurants often work together to achieve this yin and yang effect for their signature dishes.

The only rule I know about wine is that it is made to be enjoyed with food.

I get annoyed when a server wants me to order a bottle of wine before I have decided what food to order. An aperitif to whet the appetite, like sparkling wine or a light Sauvignon Blanc, before dinner is fine. My main wine selection, however,

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depends on what I’m going to eat.

The pairing that changed how I felt about wine and food really is a classic: grilled salmon with Pinot Noir. I had no idea how much better salmon could taste when served with a soft, fruity red wine until I tried them together. Since then, I’ve become slightly obsessive about the creative science of combining food flavors with wines. Pairing food and wine is sort of like alchemy — the simplest dish can be exotic if the wine is a good match, and an inexpensive Cabernet can taste like a Wine Spectator Top 100 wine if it enhances the food. A poor match, however, results in disappointment with both the wine and the food. For instance, a sweet side dish or dessert can make some wines taste bitter, while sweet and fruity wines can impair or hide a food’s flavor.

When pairing wine and food, I often follow these three concepts: 1. Select light wines for light foods and bold wines with heavier foods.

White wines can be bold. For example, some oaky Chardonnays stand up to a steak as well as a Cabernet Sauvignon does.

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2.

3.

Let the wine “echo” the dominant nant flavors in a dish. Pork smothered d with cooked apples pairs well with fruity wine; pork slowcooked in a rich tomato sauce works much better with an earthy, herb-scented red. Look beyond the meat or main ingredient.

Consider how sauces and spices also will influence the flavor.

Think regionally, especially when it comes to cheeses. If you pair wine and cheese by their region of origin, you seldom go wrong.

The terroir similarly impacts the flavors of cheese and wines from a particular region. My favorite go-to pairings include Comté, a hard and mild cheese, with a French Burgundy, or aged Parmesan with Italian Chianti.

Pairing wine with food doesn’t have to be fancy or complicated. In her book, Great Tastes Made Simple, Sommelier Andrea Immer Robinson says the combination that opened her eyes to pairing food and wine was microwave popcorn with Chardonnay. Buttered

SOURCES: Great Tastes Made Simple, by Andrea Immer, Broadway Books, oks, 2 ok oks 2002, 00 , p 002 p.52. .52 52. ““Pairing 52 Paiiri Pai rrin ing P Perfection,” erfect er erf cttiion on n,” , WDW WD DW W - The Grown-Up Side of Disney, A Walt Disney World publication, Fall 2013. alll 20 201 013.

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popcorn brings out the buttery flavors in the wine; air-popped corn emphasizes the wine’s oaky and toasty flavors.

If you think sommeliers are fussy about pairings, then consider what Jason Cha-Kim, beverage manager for Walt Disney Parks and Resorts, recently said in WDW magazine: “The rule is that there are no rules for pairings.” Food and wine pairings, he explained, should be “fun and easy.”

CLASSIC COMBINATIONS

Here are some of my favorite pairings, all of which were discovered through trial and error:

• • • • • •

Pan-fried tilapia with French Graves (a white Bordeaux) New York strip steak with a Bordeaux blend or a California Cabernet Spicy Asian stir-fry with a Finger Lakes Riesling or an Alsace Gewurztraminer Grilled shrimp with a citrusy Sauvignon Blanc Lamb, preferably grilled, with an Australian Shiraz Hamburgers with old-vine Zinfandel.

By no means are these pairings “right” or “wrong.” They are simply what I like, and I’m still learning.

Every new bottle of wine becomes a game to figure out what food I can

serve with it. Let us know w your favorite pairings on the Lake & Sumter Style website (lakeandsumterstyle.com).

And remember there are no rules — it’s all about what you like.

ABOUT THE WRITER Living in Italy was the catalyst for Mary Ann DeSantis to understand more about wine, and she now enjoys sharing what she’s learned. Since 2010, Saluté has covered topics for oenophiles of all levels — from novice wine drinkers to experienced connoisseurs. The column received a 2013 Florida Magazine Association Bronze Award for Best Department and a 2012 Florida Press Club Excellence in Journalism Award for Commentary.

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The Educational Foundation of Lake County serves as the connection between our community and public education, evaluating needs and securing resources to enhance the quality of education.

For information on how you can join our efforts please call 352-326-1265 or visit www.edfoundationlake.com

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to providing exceptional plastic surgery and achieving a beautiful, natural-looking result for our patients. We strive to combine surgical expertise, artistic vision, and outstanding service to make your visit with us a positive, rewarding experience. We offer a complete range of modern procedures that include non-surgical and surgical techniques.

Each of our surgeons is board certified in plastic surgery. They are all fully trained and experienced in cosmetic surgery, plastic surgery and reconstructive surgery. Our surgeons are always on site and are directors of our medi-spa and ancillary procedures.

In addition, we have registered nurses assisting the physicians with your care. This cadre of dedicated professionals ensures that all your questions are answered and that your experience is personal and complete to your satisfaction.

So, if you are seeking a more youthful face, enlarging your breasts, a flattering figure, the solution to a problem area, or guidance to help beautify and rejuvenate your skin, our practice can help you achieve your goals.

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Navinderdeep Nijher MD Dr. Nijher is a native New Yorker who now resides in Ocala with his wife who is a pediatrician. He completed his plastic surgery training at the prestigious New York Hospital of Cornell and Columbia Universities and Memorial Sloan Kettering Cancer Center. He provides the latest cutting edge techniques in minimal scar surgery of the breast, face, forehead, and eyes. He also specializes in all facets of body sculpting including but not limited to liposuction, abdominoplasty, and post bariatric body contouring. Dr.Nijher lectures extensively trying to educate patients on plastic surgery and has subsequently become one of the most sought out plastic surgeons in Central Florida.

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(352) 750-0019 REQUEST A FREE CONSULTATION

www.VillagesPlasticSurgery.com

Leonik Ahumada MD Dr. Ahumada specializes in cosmetic and plastic surgery. He is trained in the latest plastic surgical techniques of the face, eyelids, breast and body with emphasis on minimal scarring. This includes non surgical (fillers,botox,fat grafts,sclerotherapy) and surgical procedures (facelift,eyelids,nose, breast,tummy tucks,liposuction).

He graduated from Harvard with a degree in biochemistry and completed medical school at the University of Miami. He was awarded many honors while completing Plastic Surgery training at the University of Alabama at Birmingham and has authored and co-authored papers in plastic surgery. He prefers a personal approach to his patients and will listen to your concerns when suggesting procedures. Dr Ahumadaâ&#x20AC;&#x2122;s family is from South America; in addition to English he is also fluent in Spanish and has an international clientele. He is married and father to three girls; when not seeing patients he enjoys time with his family.

y p p a H ! s y a Holid

“From our family to yours, have a Safe and Happy Holiday!”

—Frank DeLuca, President/Owner

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At Florida Hospital Waterman, our patients’ health and wellbeing is our top priority. We know patients turn to us trusting we will do our best to get them back to their best.

We’re committed to providing advanced, safe, compassionate care to each and every patient. And we’re proud to be recognized as Lake County’s safest hospital with the county’s only “A” Hospital Safety Score based on how well we protect patients from accidents, errors, injuries and infections. Visit FHWat.org to learn more about our commitment to safety and improving patient care.

HOSPITAL SAFETY SCORE SM

A

FALL 2013

www.hospitalsafetyscore.org

H S S

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