LKLD June 2020

PRSRT STD U.S. Postage Paid Manasota Permit #1092 Postal Customer ECRWSS

the cookbook June

LKLD

863-293-1191 Cardiology Bhatia, Karan K., MD Mustafa, Muhammad, MD Vigoreaux, Jose R., MD Willard, E.H., MD Cortes-Meyer, Lissette, APRN

BondClinic.com

Our Team Of Providers (as of 5/15/20) Gynecology (cont.)

Kenaan, Jana, MD Salamon, Eva J., MD Valadez, Jenifer, APRN

Hospitalist Endocrinology & Diabetes Carlucci, Joseph A., MD Miller, Christopher, MD Muniz, Elvin, MD Nair, Ganesh, MD Paul, Nisha, MD Skukowski, Bobbie, APRN Shamim, Talha, MD Tate, William, DO Family Medicine Bridges, Candy, APRN Arana, Flavio R., MD Miller, Emily, APRN Arango, Cecilia, MD Reedy, Clayton, APRN Koilpillai, Robinson, MD Magno, Alexander S., MD Internal Medicine Torres, Eduardo, MD Doval, Armando, MD Appratto, Yonny, APRN Farrell, Cathy, MD Carbone, Carrie, APRN Lakhani, Sonali, MD Cassady, Stephanie, APRN Lopez, Christopher, MD Cox, Jennifer, APRN Prieto, Jose, DO Hughes, Jessica, APRN Reyes, Pamela, MD Patterson, Lauren, APRN Rivera-Bonilla, Maria, MD Widner, Linda G., APRN Rivera, Juan R., MD Torres, Jorge, MD General Surgery Aleman, Javier, APRN & Surgical Oncology Bailey, Charla, APRN Gambaro, Esteban, MD Bridges, Stephanie, APRN Thomas, Robert S., MD Garcia, Kristina, APRN Ray, Brandi, APRN Gynecology Saucedo, Gerardo, APRN Gabriel, Carlos I., MD Villalobos, Amelia APRN

Nephrology Hou, Jeffrey Peng, MD Ibrahim, Sherif I, MD McClendon, Michele L., DO Lawrence, Laurel, APRN White, Samantha, APRN Neurology Rajguru, Shailesh, DO Nurse Practitioners *** Listed by specialty Oncology & Hematology Hlalah, O. Abu, MD Rampersad, Michelle, APRN Orthopedic Surgery & Sports Medicine Lerner, Robert K., MD Morin, Paul M., MD Lewis, Jami, APRN Moore, Vicki C., APRN Pain Medicine (Interventional) Eldeeb, Mohammad A., MD Madrid, Amber, APRN

Thoracic Surgery Iakovidis, Panagiotis, MD Pain Medicine (cont.)

Lambert, Jr., C. Jake, MD Peterson, Julie, APRN Cayson, Barry, APRN Warner, Erin Ashley, APRN Rodriguez, Christopher, PA Pediatrics Nguyen, Kenny, MD Davis-Reyes, Toi, APRN Harte, Brian, APRN Jones, Lorrie, APRN Ortiz, C. “Brook”, APRN Physical Therapy Balogh, Jeremy S., DPT Cole, Lenny, DPT Ha, Nam, DPT Physician Assistant *** Listed by specialty

Urgent Care Marzola, Stephanie, MD Barrow, Michelle, PA Davidson, KC, APRN Davis, Mary, APRN Reed, Deloris, APRN Ritter, Cynthia, APRN Urology & Urologic Surgery Lee, Kevin, MD Romero, Claudio, MD Pickard, Martha, APRN Schley, Brittany, PA

Podiatry & Foot Surgery Vascular Surgery Englert, Christopher, DPM Iakovidis, Panagiotis, MD Feldman, Marc, DPM Lambert, Jr., C. Jake, MD Cayson, Barry, APRN Pulmonology Rodriguez, Christopher, PA Romeu-Velez, Jesse, MD Rheumatology Pancorbo, Roberto, MD Sleep Medicine Romeu-Velez, Jesse, MD

Wound Care Iakovidis, Panagiotis, MD Lambert, Jr., C. Jake, MD Cayson, Barry, APRN Rodriguez, Christopher, PA

Now Open!

Bond Clinic Lakeland Complex: 2039 E Edgewood Dr, Suite 110 863-269-0589

Coming Soon:

Pediatrics Department, Walk-In Care, Specialists and Physical Therapy & Sports Rehab

Main Campus 500 E. Central Ave. Winter Haven Marc Feldman, DPM / Podiatry & Foot Surgery

Downtown Campus 199 Ave B N.W. Winter Haven

East Campus 3000 Woodmont Ave. Winter Haven

Lakeland Complex 2039 E. Edgewood Dr. Lakeland

Winter Haven Office

Sebring Office

401 E. Central Ave. Winter Haven 863-299-9100

4900 Sun N Lake Blvd. #1 Sebring 863-299-9100

Davenport Campus 2320 North Blvd W, Ste. C, Davenport

Lake Wales Office

First Street Campus 325 First Street N. Winter Haven

1342 S.R. 60 East Lake Wales

By Appointment Only

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Our products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. Consult your physician before use. Must be 18 years or older or accompanied by an adult.

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Best of WINNER

Letter From the Editor ON THE COVER: Sourdough waffles, recipe provided by Honeycomb Bread Bakers.

Welcome to the first-ever, LKLD Cookbook! I want to give a HUGE thank you to the 30+ local restaurants that submitted a recipe for this issue. We LOVE to go out to eat, but with restaurants at 50% capacity, it’s not always easy to find a seat. We encourage you to get takeout when you can, especially from the restaurants in this issue that shared a recipe for you to try at home. It’s important to support our small, local businesses as much as we can during this difficult time. Hopefully, you will find some comfort in making these recipes for your family. Please, let us know how your dishes turned out! I’m sure you’re going to impress those you love! Use #lkldhaven on your Facebook or Instagram post along with which restaurant the recipe is from, and you might find it in the July issue of LKLD! Our kids are all grown now, but when they were younger I cooked almost every night. I learned everything from cookbooks, I would read them front to back, every page. We had a few family favorites like my “Flat Chicken” named by our daughter or the carrot cake that I make for my husband’s birthday every year. I’m hoping one of the recipes in this issue will become your family’s new favorite. I’ll share our family’s favorite recipes with you throughout the month, look for them on our Facebook page @havenlakelandfl.

This month we’re introducing for the first time, the BEST OF LKLD Awards! Voting goes from June 1 through August 1, with winners featured in the September issue. Haven Magazine in East Polk has been awarding the best local businesses for 2 years now and we’re moving into Lakeland for 2020. Last year, over 2,000 people voted for the Best of Haven awards, we expect even more this year so vote early and vote often! Visit havenmagazines.com to cast your vote for the best local businesses. Good luck to all!

Happy Father’s Day to all the dads, dad-figures, stepdads, grandpas and dads-to-be out there! Have a happy & safe June! #supportlocal Amy Sexson Partner/Editor LKLD Magazine Haven Magazine amy@destroyermedia.com

LKLD J U N E

CONTENTS

MORNING SOUPS & SIDES DINNER SWEETS IMBIBE

RECIPES 15 23 31 45 49

5.......................................................FROM THE EDITOR 8..................................................................LOCAL NEWS 10............................................................... TOP 10 TO DO 53..........................................SOLD HOMES LISTINGS 57................................................................#LKLDHAVEN

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JUNE 2020 VOLUME 3 ISSUE 9 Publisher Chris Sexson chris@destroyermedia.com Editor Amy Sexson amy@destroyermedia.com Managing Editor Tara Crutchfield Contributing Writers Barry Friedman Photographer Amy Sexson Art & Production Manager Steven Maynard Ad Director Christine Campbell Advertising Consultant Susan Mayrant LKLD HAVEN is published twelve times a year by Destroyer Median & Marketing.

Haven distributes 13,500 copies a month with 7,701 mailed to homes and 5,800 copies available at select locations throughout Lakeland.

For advertising information please contact: christine@destroyermedia.com To submit to our calendar: amy@destroyermedia.com Office: PO Box 1607 Winter Haven, Florida 33881 863-225-8658

2017 Digital Excellence for Best Social Media 2018 Best Design: Cover Best Redesign 2019 Best Writing: Feature Best Advertisement: For a Client Best Photography: Cover

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LOCAL NEWS WORDS Barry Friedman/LkldNow.com

CONSTRUCTION CRANES ALONG LAKE MIRROR SIGNAL GROWTH

AMAZON READY TO OPEN ITS MASSIVE AIR CARGO FACILITY

AS BUSINESS REOPENS, LOCAL WEBSITES OFFER GUIDES

PARADE HONORS ‘AMERICAN IDOL’ CONTESTANT

Cranes abound on the north side of Lake Mirror — and they’re not the kinds with wings. They’re the kind used in construction, and their abundance is a clear sign that builders carried on while others sheltered for the pandemic. Work is nearly complete on the three-story Aspyre Office Building next to The Joinery.

Final touches are being put on the Catapult small-biz incubator on the Lakeland Cash Feed site. Site prep is underway for the eight-story Summit Consulting office building at Massachusetts and Cedar. And just north of the lake, the 305-unit Mirrorton rental community is on target for pre-leasing late this year.

Another large construction project is finishing up. Amazon’s $100 million air cargo sorting facility at Lakeland Linder International Airport will be ready to begin operating in July, the airport’s director says. The 223,000-square-foot facility south of Drane Field Road is expected to create 800 to 1,000 jobs and generate eight to 10 flights a day. As part of the deal, the airport’s instrument landing system has been upgraded to category 2. A further upgrade to cat 3, expected to be complete around November 2021, will put it on par with systems at major airports like Tampa’s and Orlando’s.

In April, walk-in businesses and public facilities adjusted for pandemic sheltering. In May, things started opening back up; by mid-month, restaurants and shops could operate at 50% capacity. June brings more openings, including city pools, libraries and the skatepark. To see what is opening, check LakelandMom.com.

They also have a comprehensive guide to local summer camps. In addition, check the Lakeland Chamber of Commerce website for business resources, including Lakeland Regional Health’s new guide for creating a coronavirus-safe environment.

It wasn’t all sadness when Kimmy Gabriela broke the news to her fans that she didn’t make the Top 11 on “American Idol.” The George Jenkins High School senior talked on Instagram about the confidence and determination the experience gave her as she traveled to Savannah, Hawaii and Hollywood and shared a national spotlight. A few weeks later, she was surprised by a parade in her honor along the Lake Mirror waterfront while she and her family dined on the patio of The Joinery. She waved, blew kisses and wiped tears as fire trucks, police cars and friends passed by holding signs and tossing her bouquets and gifts.

FLORIDA AVENUE SLIMS DOWN EVEN BEFORE ROAD DIET TEST STARTS

NO FIREWORKS: RED, WHITE & KABOOM IS SUSPENDED THIS YEAR

PENDING LAND DEAL BOOSTS HOPES FOR A RESEARCH PARK

A lot of people in Lakeland knew that a one-year test of the South Florida Avenue “road diet” would start in October. What they might not have realized is that for all practical purposes, the three lanes on Florida Avenue through Dixieland began at the end of April. That’s when orange barrels appeared overnight, closing the outer lanes to allow crews to install temporary medians. Once everything is in place, the state DOT will monitor traffic volume, speeds, trip times and effects on neighboring roadways. They’ll compare the data with readings taken during the last year and then the City Commission will decide whether to make the changes permanent.

If you live in a neighborhood like mine, you’re going to hear fireworks around the Fourth of July. People can’t resist the urge to make things go boom. What you won’t see or hear this year is the traditional July 3 fireworks spectacular on Lake Mirror known as Red White & Kaboom. The city called off the celebration because of “the unknowns associated with COVID-19.” Among the city’s concerns: The large crowds who attend the event would be squeezed into a smaller area because a popular viewing spot has become the construction site for the Summit Consulting office tower. In the past, VISTE has distributed food donations brought by fireworks watchers, so longtime event sponsor T. Mims Corp asked people to remember nonprofits, particularly those that provide food to people in need.

A developer has a pending deal to buy several thousand acres surrounding Florida Polytechnic University, and that’s good news for those envisioning a research park in the area. That was the message that university President Randy Avent gave city commissioners last month. The developer, who he would not name, is in due diligence after coming to an agreement to buy the 4,470-acre tract from The Williams Companies, he said. “We have three companies that if we had space right now they would move into campus immediately, so we’re hoping we can leverage that.” Plans for the Central Florida Innovation District include separate sections dedicated to information sciences and engineering, health technology, advanced manufacturing and mobility/innovation.

ELAINE THOMPSON THIS ‘FLORIDA MAN’ WILL LEAD THE YMCA STORY TOOK PLACE AFTER EXITING HOSPITAL HERE IN LAKELAND JOB

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Elaine C. Thompson isn’t ready for retirement. As soon she steps down from her 10-year post as president and CEO of Lakeland Regional Health at the end of the year, Thompson will step into the role of CEO of the YMCA of West Central Florida. Thompson, 64, will succeed Kirk Eich, who resigned in February to lead a YMCA in South Carolina.

In the interim, the local YMCA is being run by Alice Collins, who worked with the local organization for 37 years and preceded Eich as its head.

Thompson was trained as a physical therapist before going into health administration.

POLK GRADUATIONS WILL BE HELD AT JOKER MARCHANT STADIUM After wondering whether the coronavirus would rob them of a chance to walk in graduation ceremonies, Polk high school seniors got happy news: Graduations will take place in June at Publix Field at Joker Marchant Stadium. The graduates and their guests — each senior gets four tickets — will have to wear face masks and stay six feet apart. Seniors will cross the field as their names are called and have their photos taken — and they’ll each be shown on the stadium jumbotron.

Ceremonies will be broadcast live on the Polk County Public Schools YouTube page. Check dates, times and updates at polkschoolsfl.com/graduation.

We’ve said it before. If a Lakeland story makes it into the New York Post, it never looks good for Lakeland. This time it was the Florida Man who got upset after he opened a door for another guy at a Publix liquor store and felt he wasn’t thanked sufficiently.

Door opener guy got even angrier when he thought he’s-not-thankingme guy was back talking him. A fight breaks out. It’s caught on made-forTV surveillance video. Fortunately, injuries were minor. Deputies are looking for the guy who started the fight, and of course Grady Judd directed a comment to our local Florida Man: “Here’s our promise. We’ll open the door for you at the county jail.”

Central Florida’s

Visitor Info CENTER

GIFTS, TICKETS & LOCAL INSIGHTS

From interactive exhibits to local souvenirs and discounted attraction tickets, it’s your all-in-one resource for Central Florida fun.

VISITCENTRALFLORIDA.ORG/VIC

101 Adventure Court, Davenport, FL 33837 | (800) 828-7655 Open: 8:00 am – 5:00 pm every day 9

LAKELAND TOP 10 BOK TOWER REOPENING Oh Bok Tower, we’ve missed you! Get your walking shoes and picnic baskets ready – Bok Tower is opening on June 1! All members and visitors MUST reserve/ purchase timed entry online before arrival. No tickets will be sold onsite and daily tickets will be limited to manage a safe capacity conducive to minimized physical contact and social distancing practices. For more info and to purchase tickets, visit boktowergardens.org.

CATCH A MOVIE You can social distance and still enjoy a good movie. Roll up to Silver Moon Drive-In for a double-feature, seven nights a week. Check their website to see what’s playing now, www. silvermoondrivein.com. Through the Polk Theatre’s Virtual Cinema, you can access firstrun independent films from the comfort and safety of your home that are unavailable on any other streaming site. For more info, go to www.polktheatre.org.

CELEBRATE PRIDE June is Pride Month! Polk Pride, an event of the Lakeland Youth Alliance and PFLAG of Polk County, usually held in June has been rescheduled for Sept. 26 - Oct. 4. That doesn’t mean we can’t celebrate and support our LGBTQ friends! Post pics from Pride events past using #lkldhaven and you could be in our next issue!

For more info on Polk Pride, visit www.polkpridefl.com

PAINT WITH BLAIR UPDIKE Join artist Blair Updike for a Facebook Live Paint-A-Long on the Lake Wales Arts Council Facebook page. A live Paint-ALong will be held in the second and fourth weeks in June. Like and follow the LWAC Facebook page @LakeWalesArtsCouncil for more information about the online event. Check the event listing comments for a supply list and Q&A!

SHOW YOUR DAD SOME LOVE June 21st is Father’s Day! He has some cheesy jokes and falls asleep in the recliner at every family event, but we love him anyway! Tell your dear old dad you appreciate him and give him a ‘Happy Father’s Day!’ (and a tie – dads love ties).

WHEELS UP Feeling stressed out and cooped up? Grab your bike and hit one of Polk County’s many trails. If you don’t have a bike, be sure to support our local businesses and purchase one from David’s World Cycle or Bent’s Schwinn Cycling & Fitness (or you can fix up your own at Unwholly Bikes). Hit the Van Fleet Trail, or enjoy Lake Parker Park, or loop around Lake Mirror.

Don’t forget your water, hand sanitizer and sunscreen!

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GET COOKING! Try one of the recipes sent in from Polk County’s favorite restaurants and chefs. There’s a little bit of everything from breakfast and desserts to cocktails and burgers.

Whip something up and don’t forget to snap a pic and post it on FB or IG with #lkldhaven and you might end up in the next issue of LKLD!

AT-HOME ART FROM PMA Bring the Polk Museum of Art to your house! The museum is offering coloring pages on their website. You can print them out, color, and share your masterpieces on social media by using the hashtags, #PMOAcoloringpages and #PMOAatHome. polkmuseumofart.org/ museings1/2020/4/20/ coloringpages

DUST OFF YOUR LIBRARY CARD Summer is in full swing – why not enjoy a good story, challenge yourself, or learn something new while you work on your sweet tan?

All Lakeland Libraries started offering curbside pickup/ walk-up service last month and they always have a selection of ebooks and audiobooks so you don’t even have to leave your house! Visit www. lakelandgov.net/departments/ library for more info.

SHOP LOCAL Recent times have been difficult and unusual, to say the least. We encourage you to put your safety and the safety of others first by adhering to social distancing practices while supporting the small businesses that have been hit hard by this pandemic. Stay six feet apart while you pick up a gift for a friend at your favorite boutique (or candy store). Keep the hand sanitizer handy while you patron a local restaurant or indie coffee shop. Support small, shop local!

2020 Summer Arts Camp Limited Enrollment For Classes Running The Entire Month of July*

Brought to you by the Lake Wales Arts Council, Jahna Foundation, Ruth Marchione Foundation, Mountain Lake Community Service The Lake Wales Dental Group & GiveWell Community Foundation *Following all CDC suggested guidelines. Tuition is 100% refundable if canceled by the COVID-19 pandemic.

Lake Wales Arts Center

1099 SR 60 E LAKE WALES, FL 33853 ( 8 6 3 ) 6 7 6 - 8 4 2 6 I L a keWa l e s A r t s C o u n c i l . o r g 11

Best Of VOTE • VOTE Vote for the Best! @havenlakelandfl June 1st – July 31st

E • VOTE • VO Pizza Burger Tacos Cuban Sandwich Italian Restaurant Sushi Restaurant BBQ Indian Restaurant Doughnuts Submarine Sandwich Mexican Restaurant Breakfast Seafood Restaurant Thai Restaurant Chinese Restaurant Oysters Ice Cream Food Truck Fast Food Diner Fine Dining Patio Waterfront Dining Bar Cocktails Wine Menu Coffee House Beer List Florida Wine Polk County Beer Publix

U-Pick Farm New Restaurant Catering Company Romantic Restaurant Vegan Food Dog Friendly Restaurant Bakery Realtor Realty Company Mortgage Broker Home Remodeling Company Painting Company Home Inspector AC Repair Roofing Company Plumber Patio Screening Company Construction Company Retirement Community Hotel Apartment Community Clothing Boutique Gift Shop / Boutique Jewelry Store Antique Store Bike Shop Thrift Store Florist Pool Supply Wedding Venue Gym

Dance Studio Spa Salon Nail Salon Barber CBD Store Dry Cleaner Doggy Day Care Golf Course Auto Repair Auto Dealer Boat Dealer Vehicle Customization Shop Oil Change Family Doctor Hospital Urgent Care Pediatric Doctor Eye Specialist / Optometrist Dentist Rehabilitation Services Chiropractor CPA Lawyer Bank Veterinarian Dog Groomer Theatre Park Movie Theater Live Music Venue

MORNING

MORNING

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Photo: Tara Crutchfield

BANANA BREAD Born out of the desire to offer fresh, fast eats to our Lakeland community; Good Thyme is an off-shoot from the Cob & Pen brand. We always wanted to provide a lunch service, and now we do! Specializing in breakfast and lunch, we’re a casual pickup/takeout joint located in the Dixieland neighborhood of Lakeland off S. Florida Ave. behind Concord Coffee. The Good Thyme concept combines the growing concern for dietary restrictions and eating fresh and healthy with the fact that sometimes you just want some good comfort food. We feature numerous vegan, vegetarian and gluten-free options. We also know grabbing food on the way to work or leaving work on your lunch break has time restrictions, so we’ve really tried to make our process fast and efficient. Take note of any menu items with a lightning bolt and know that those can be ready even faster if you’re on a time crunch. Designed mostly for pickup and takeout we also offer some nice courtyard seating if you like being outdoors. We specialize in biscuit sandwiches in the morning (especially that fried chicken biscuit) and have an amazing house-made yogurt bowl and breakfast power bowl for the healthier side. At lunch, try our poke bowl, cauli-rice stir fry, chopped greek, fried chicken sandwich, street tacos and street corn, or the meatball sandwich (our newest addition).

Right now we accept online orders or call ahead orders for pickup, and our walk-up window remains open. We are working on online orders for delivery through Door Dash very soon. Keep an eye out. We do hope (first and foremost) you’re staying safe out there, but we’d love to serve you soon. As always... keep having a Good Thyme. That’s what we’re here for. www.goodthymelkld.com / 863-603-8296 / @goodthymelkld

By: Amber Davis and Matt Flowers Serves 8 people Prep Time 20 minutes Cook & Cool Time 1 hour and 5 minutes

Ingredients

Directions

2 cups self-rising flour 1 teaspoon baking soda ¼ teaspoon baking powder 1½ teaspoons salt 1½ cups sugar 5 very ripe bananas 1 cup canola oil 2 teaspoons vanilla extract 2 eggs

Preheat oven to 350 degrees. Lightly grease and flour an 8.5” loaf pan, set aside.

Sift the flour, baking soda, baking powder, and salt together, set aside.

Beat the sugar and bananas using a stand mixer with a paddle attachment on medium speed until the sugar and bananas are well mixed and the bananas become pulverized. Add the canola oil, mix until blended. Add the vanilla. Add the eggs, one at a time making sure to scrape sides of bowl down between each addition of egg.

Add the flour mixture in two stages, scraping down the sides of the bowl each time. Mix until just blended. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to rest in pans for 10-15 minutes before transferring to a wire rack to cool.

1037 Dixieland Mall Ln, Lakeland (863) 603-8296 goodthymelkld.com FB @GoodThymeLKLD

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HONEY SYRUP FOR CROISSANTS A point of baked pride and joy for Lakeland, Born & Bread Bakehouse celebrated its 5th birthday in March of this year. From the farmers market to a Florida Avenue bakehouse, owner Jenn Smurr built and grew a following of folks far and wide that happily line up every Saturday for some of B&B’s fresh bread, cruffins, cookies, croissants, breakfast sandwiches, and other handcrafted treats. In 2019, Born & Bread debuted their Wednesday evening services featuring crave-worthy sandwiches, house-made pot pies, and other inspired fares. Preorders for B&B goods are available on their website! For this recipe, use a croissant from your local bakery, and then follow the instructions below to transform a traditional croissant into an exceptional pastry for breakfast or dessert!

By Jenn Smurr Ingredients

Directions

For honey syrup: 1 cup local honey 1 ⁄8 cup H2O 1 ⁄8 cup fresh lemon juice 1 lemon peel 2 cardamom pods 1 cinnamon stick

Place all ingredients in a pot on medium heat until it just begins to simmer.

Turn down to low and cook for 20 minutes. Allow to cool and store at room temperature in a sealed container. Syrup can be used on toasts, yogurt, and even in drinks!

Ingredients to Build Your Croissants: The best Croissant you can find!

Honey Syrup Pistachio cream (find your favorite frangipane recipe and sub pistachios for almonds) Preparation for Croissants: Mix your pistachio cream/frangipane. This is a simple mix and the leftover cream is wonderful on a slice of sourdough and toasted!

Preheat oven to 325°F. Slice your croissants down the middle, making a top and bottom. Brush the inside of the top and bottom sliced croissants with honey syrup. Spread or pipe pistachio cream over the bottom of croissant and place other half of croissant on top. Roughly 3 tablespoons, depending on croissant size.

Bake for 10 minutes. When croissants come out of the oven, lightly brush syrup on the top center of the croissant and garnish with a sprinkle of ground pistachios for a pop of color. Enjoy.

1113 Florida Ave S, Lakeland www.bornandbreadbakehouse.com FB @bornandbreadbakehouse IG @bornandbreadfl

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MASALA CHAI TEA CafĂŠ Roti opened in February of 2003. Being that there were no Indian restaurants in Polk county, we decided to open and introduce Indian/Pakistani food to the community. We stand out because not only were we the first and only Indian restaurant in Lakeland, but we are able to make Indian food to our customer spice level of choice. We know that to some that automatically makes us unauthentic and bland, I mean what is Indian food without spice? We are in a different market, a lot of people have never tried Indian food and most people do not even like spicy food. We work hard to cater to everyone the best we can while trying to keep the food as authentic as possible. Our most popular dish would have to be the Butter Chicken and it is what we recommend as an ice breaker for people new to the Indian food. Our Chai tea is one of our most popular drink options, not only is it unbelievably delicious it is extremely beneficial for your health and immune system.

By Kevin Vazquez Takes about 10 minutes, serves 2 people Ingredients

Directions

2 cups water 2 bags black tea (We use Tapal Danedar black tea) 4 green cardamom 4 whole cloves 4 whole black peppercorns ½ of a cinnamon stick 200-250 ml of milk sugar small piece of ginger about half the size of the tip of your pinkie. pinch of salt

It is crucial to infuse the flavors of the whole spices. Take a saucepan first and make sure to crush the ginger and green cardamom to extract as much flavor from them as you can. Add the dry ingredients (cinnamon, cloves, green cardamom, ginger, black peppercorn). Do not forget to add salt it helps balance out the sweetness and give you a fuller flavor. We add a pinch of salt to every one of our desserts or anything we make that is sweet.

Add the two cups of water and bring the ingredients to a boil. Let them boil for about two mins. After about two minutes add two bags of black tea and lower the heat down to about medium and simmer for about 5 minutes.

After 5 minutes add your sugar, start out with a 1/2 tablespoon for each cup of tea and add milk. Now, this is completely up to your liking if you want a richer and bolder flavor add little to no milk. If you want a rich and creamy flavor add milk to your liking. We found that for each cup you want to add about 100-125ml of milk per cup of water to have a happy medium. After adding the milk be incredibly careful to not let it over boil it will make a mess.

Carefully grab the saucepan with a towel and lift and gently place the pan back on a burner until the milk boils and fuses well with the tea. After it fuses well with the tea, take and strain the tea into your cup of choice at this time you can add more sugar if you like and enjoy a nice healthy cup of chai.

116 S Tennessee Ave, Lakeland (863) 688-2800 caferotifl.com FB @caferotilakeland IG @caferotirestaurant

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SOURDOUGH WAFFLES Honeycomb is an artisan bakery in Lakeland, Florida. We specialize in rustic, crusty loaves of sourdough, fluffy braided challah, indulgent brioche doughnuts, and piping hot coffee strong enough to put some hairs on your chest! We have also recently started providing fresh stone-milled flours, grains, and other premium ingredients to empower the passionate artisans of our community. Find us online at HoneycombBread.com to place orders and explore our growing library of recipe kits. We would love to share the joy of baking with you! Here is a recipe from our most recent recipe kit called “Breakfast In Bed,” a collection of recipes for Mother’s Day. Besides being simple to make, this recipe is a great way to use up the extra sourdough starter leftover after each feeding. I love this recipe because it’s as simple as stirring everything together. At Honeycomb we use scales to measure our ingredients by weight, and I highly recommend using one in your home kitchen.

Created by Benjamin Vickers About 20 minutes of active time.

Ingredients

Directions

The Night Before: 240g sourdough starter 224g buttermilk 120g all-purpose flour 13g maple syrup

When you are ready to make the waffles, whisk the remaining ingredients in a separate bowl, then stir in the sourdough sponge to form a smooth batter.

Cover and let rest while you prepare the griddle.

Combine the sourdough starter with buttermilk, flour, and sugar, stirring together to make a smooth, loose batter. Cover the bowl and allow it to rest overnight at room temperature.

The morning of: 1 large egg 263g vegetable oil 4g vanilla extract 3g kosher salt 6g baking soda

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Preheat your waffle iron, grease ‘er up, and get cooking! This recipe makes truly excellent pancakes if you don’t have a waffle iron.

An extra touch: Feeling sassy? While the waffles are cooking, toss some sliced strawberries, blackberries, and blueberries with a little raw sugar, cinnamon, and a tiny dash of Grand Marnier or vanilla extract. The berries’ juices will be drawn out and make a superb waffle topping.

I hope you enjoy and thank you for making our world a little yummier!

(863) 816-3143 honeycombbread.com FB & IG @honeycombbread

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Photo: Amy Sexson

CHEF MATT’S BLUEBERRY LEMON SCONES Located next to the Visitor Center at Bok Tower Gardens, The Blue Palmetto Cafe offers a sumptuous selection of salads, soups, sandwiches, wraps, fruit, and specialty desserts. Enjoy beer and wine with your meal in their indoor or outdoor seating areas or take your lunch to go explore the gardens.

Below is my personal recipe for blueberry lemon scones. I have been working on this recipe for a while and these scones are flakey, buttery and some of the best, I have ever had.

Yield: 8 scones Ingredients

Directions

For the scones: 2 cups all-purpose flour 6 tablespoons sugar 2½ teaspoons baking powder ½ teaspoon salt zest of one large lemon 8 tablespoons unsalted butter – frozen ½ cup heavy cream 1 large egg 1 teaspoon vanilla 1 cup blueberries

Preheat oven to 400 degrees. Line sheet pan with parchment paper.

For the lemon glaze: 1 cup powdered sugar 2-3 tablespoons fresh lemon juice

Mix dry ingredients in a large bowl, add lemon zest and mix again. Grate frozen butter into dry mixture and combine until it resembles a coarse meal, set aside.

In a separate bowl, whisk cream, egg and vanilla together. Mix into dry ingredients and gently mix with a rubber spatula until all is moistened. Do not overmix. Fold in blueberries with floured hands and work the dough into a ball. Place the ball of dough on a floured work surface, press dough into an 8” disc and cut into equal wedges, place on baking sheet. Bake for 2025 minutes or until lightly golden, remove from oven and allow to cool for a few minutes.

While scones are cooling, whisk the glaze ingredients until smooth then drizzle over warm scones.

1151 Tower Blvd, Lake Wales (863) 676-1355 boktowergardens.org FB: The Blue Palmetto Cafe

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Congratulations to Haven Magazine!

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DISCOVER THE SINGING TOWER, ACRES OF HISTORIC OLMSTED GARDENS AND ESTATE TOURS, A CHILDREN’S GARDEN AND MORE! One of the most remarkable examples of adaptation in the plant world, carnivorous plants derive most of there nutrients THE ART AND SCIENCE OF CARNIVOROUS PLANTS

from trapping and consuming insects. Explore the world of carnivorous plants with lager–than–life sculptures created by Central Florida artist Rick Sgrillo and a living display of pitcher plants, sundews and more in the Wild Garden.

1151 TOWER BOULEVARD | LAKE WALES, FL 33853 | 863-676-1408 | BOKTOWERGARDENS.ORG

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BREWING THE PERFECT CUP Have you ever experienced a cup of coffee that was so memorable, you still remember that precise moment? Let’s make that experience happen more often! Here are 5 key elements that would allow you to brew the perfect cup in any method, anytime: Directions 1. FRESH BEANS Absolutely all great cups start with high-quality, fresh beans that are freshly ground right before brewing. Coffee is always at its best within the first month after roasting, so look for the roasting date on every bag you buy - it is the most important piece of information in any bag of coffee! All high-quality coffee beans will show a roasting date - skip bags without a roasting date, as they’re lower-quality commercial roasts that are, at best, a few months old.

2. PURE WATER Your final brewed cup is ~98.7% water! Properly filtered water is simply a necessity when brewing a great cup. The ideal brewing temperature is between 195oF and 205oF, which is slightly cooler than boiling, i.e. you may boil your water and wait a minute before pouring if you don’t have a thermometer.

3. RIGHT RATIOS A ‘ratio’ is simply the amount of coffee you use in relation to the amount of water, or cups you’d like to brew. We’d recommend starting witha1:16ratio,i.e. half an ounce (15g) of coffee for every 8oz (240 ml) of water, and adjust if desired.

4. RIGHT GRIND Size really matters when it comes to the perfect grind! If your grind is too coarse for the method you’re using, you’ll get a weak cup that lacks body and may be acidic. If your grind is too fine, you’ll get a cup that is harsh, sharp, even bitter.

Remember one grind size does NOT fit all methods, and when it comes to grind adjustments - small changes are big!

5. PERFECT TIMING Time is of the essence when it comes to brewing! A great cup of coffee typically takes between 4-6 min to brew. Remember, brewing time is extraction time - i.e. the time necessary for your delicious coffee compounds to ‘transfer’ from the grounds into your cup. If too short, you’ll get a weak, acidic cup; if too long, you’ll get a harsh, bitter cup… just like with grind size! They two are very closely related - coarser grinds need longer steeping times (e.g. French Press and Cold Brew), while finer grinds need shorter steeping times (i.e. Espresso is the ultimate example - as it extracts in 25-30seconds).

Get these things right, and you’ll be able to make a great-tasting cup any day of the week! Happiness is homemade… and now the best cup of coffee can be too!

By Lisbeth Pacheco, Ph.D. | Chief Coffee & Impact Seeker @ Ethos Roasters Ethos Coffee Roasters (863) 940-0060 ethosroasters.com FB & IG @ethosroasters

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SOUPS & SIDES

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CAFE ZUPPINA’S TOMATO BASIL SOUP Café Zuppina was founded by owners Berna & Erkan Nar in 2010. Turkish immigrants that created their restaurant with the goal of bringing their cultures healthy, Mediterranean food to Lakeland. The restaurant is known for its cozy atmosphere and fresh ingredients. Berna created the menu with a focus on healthy recipes passed down by her mother. Almost every dish comes with a rich and flavorful veggie mix that will make anyone eat their greens. People love Café Zuppina, because it feels like Berna is cooking straight out of her home kitchen. This is exemplified by how the owners shop locally every single day.

They stock their fridges with fresh, organic products just like you would use at home.

The recipe that Berna is giving is her tomato basil soup. She chose this recipe because it is a staple dish for home cooking and is very easy to follow along. It can be made up quickly for a healthy snack or served next to a sophisticated dinner. This soup is not found in the restaurant, however, she sometimes makes it and sells in her market that is found next door.

Total Prep & Cook Time: 35 Minutes Ingredients

Directions

3 tomatoes 2 cups tomato sauce 2 cups water or chicken broth ½ cup parsley 1 small grated garlic clove 1 tablespoon garlic powder 1 tablespoon flour 1 tablespoon butter or 2 tbsp olive oil 1 teaspoon basil pesto salt & pepper

Grate the tomatoes or puree the tomatoes in a blender. Warm olive oil in a large soup pot to medium heat. Add the tomatoes and cook for 3 minutes.

In another pan, mix water or chicken broth with the flour. Add the mixture to the tomatoes. Add basil pesto and garlic powder. After 3 minutes, add the tomato sauce and cook for 10 minutes. Add salt and pepper to flavor, then add parsley. Serve hot with croutons or cheese as a topping.

4417 Florida Ave S, Lakeland (863) 644-5144 cafezuppina.com FB @CafeZuppina IG @cafezuppina

HARRY’S OLD PLACE HEAVENLY SAUCE Harry’s Old Place has been serving the largest selection of fresh fish in Central Florida since 1992. We are your local spot for the best seafood around. We have a full liquor bar, hand-cut steaks, and patio seating overlooking Lake Ned. This is a great sauce that we have been making here for decades. We bake it on top of fish, scallops, and use it as a sauce for our seafood mac n cheese.

Ingredients

Directions

1 cup sour cream ¼ cup mayo ½ cup grated parmesan cheese dash cayenne pepper pinch granulated garlic pinch granulated onion dash white pepper juice from ½ of a lime

Mix all ingredients together and chill.

When cooking fish, take it off the heat, just before it is done, and add sauce to top. Place in oven on the broil setting until sauce begins to brown. This can also be heated up and placed on seafood after cooking or as a sauce for pasta.

3751 Cypress Gardens Rd, Winter Haven (863) 324-0301 harrysoldplace.com FB: Harry’s Old Place

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CHEF MATT’S SECRET BBQ DRY RUB RECIPE Located next to the Visitor Center at Bok Tower Gardens, The Blue Palmetto Cafe offers a sumptuous selection of salads, soups, sandwiches, wraps, fruit, and specialty desserts. Enjoy beer and wine with your meal in their indoor or outdoor seating areas or take your lunch to go explore the gardens.

Ingredients

Directions

4 4 2 2 2 2 1 1 1 1 1 1

Mix all ingredients together and rub generously on chicken or pork, preferably. This dry rub also is great on grilled vegetables. If you are missing 1-2 of the more obscure ingredients, do not worry, the rub will still taste good. You can store any unused rub in a glass jar.

tablespoons brown sugar tablespoons granulated sugar tablespoons salt tablespoons pepper tablespoons dark chili powder tablespoons paprika tablespoon oregano leaves teaspoon cayenne pepper teaspoon ground cumin teaspoon celery salt teaspoon garlic powder teaspoon onion powder

1151 Tower Blvd, Lake Wales (863) 676-1355 boktowergardens.org FB: The Blue Palmetto Cafe

LOADED POTATO SALAD We bought our first business, an ice cream and sandwich shop, in the fall of 2007 in the quaint little Cocoa Village. We loved it but outgrew it after a couple of years. We sold it and bought a breakfast and lunch diner further down the road. After running that for a couple of years, we were approached by a regular customer about leasing a large vacant property a few miles away in Cocoa Beach. We ran that successfully as a steakhouse for 4 years. We were presented with a business opportunity in Maine and after much thought and a family vote, decided to sell off everything and make the journey to New England. We found a perfect little spot in York Beach, Maine. The only issue being that this particular location was seasonal, opened only from Memorial Day to Labor Day. We ventured forward but this time we came up with an unusual concept. We decided to bring Southern barbecue and combine it with fresh local seafood dubbing it, Gaskins Barbecue & Lobster. For the last 4 years, we’ve been going to New England for the summer to run our small “mom and pop.” Oddly enough, 1400 miles away from our hometown, several of our customers actually have a home right here in Central Florida. Our concept works very well in Maine, so we searched the last 3 years for a second location. As fate would have it, the very day we got back from the end of our season, we found one. Winter Haven has embraced our mix of the north and the south. What sets us apart from other restaurants, is the type of food we serve. Authentic New England seafood and Southern barbecue. My favorite dish is the smoked lobster roll. A smokey twist on a classic dish paired with a chipotle aioli.

Serves about 6-8 Time about 35 minutes Ingredients

Directions

6 russet or red potatoes (skin on) sliced 1 small pack of bacon stalk of scallions 1 cup sour cream ½ cup mayo 1 teaspoon salt and pepper

Boil potatoes and cook bacon.

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Cool potatoes a little but leave slightly warm. Combine all ingredients. You can add cheese to make it even better. Refrigerate.

600 Cypress Gardens Blvd, Winter Haven (863) 656-1605 FB @Gaskinsbarbecue FB @gaskinsbarbecue

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SWINE CANDY BY CRAVE & COPPER Crave & Copper is in downtown Auburndale and scheduled to re-open this summer. We are focused on creating a community destination with exceptional food and beverage through passion and purpose in every detail of the guest experience. Our culinary team is lead by Chef Matt Oakley who gained much of his culinary knowledge on Nantucket, MA, a mecca of exceptional food and talent. Our front of the house is led by another prior Chef, Justin Leo, who has led many restaurants to success through his creative ideas and exceptional leadership. Crave & Copper is an extension of The Florida Brewery and together we are all one family that loves our community and cannot wait to re-open! Until we re-open, Crave & Copper has a mobile kitchen located in front of The Florida Brewery serving some of the favorite restaurant staples along with cold crowlers to-go. Follow us on Facebook and Instagram @CraveandCopper

1 hour – serves many depending on the use Ingredients

Directions

1 1 1 1 1 1 1

Preheat oven to 250 degrees. Mix all dry ingredients well. Coat bacon on both sides liberally. Place bacon on a lightly sprayed or oiled cooking rack on a baking pan (for easy cleanup place foil on the bottom of the baking pan). Cook bacon for about 20 minutes in the 250-degree oven. Flip bacon over gently and cook for another 15-20 minutes or until the bacon has rendered and is crisp. Immediately after cooking remove from the baking rack and place a single layer on parchment paper to cool. Set aside for other use or eat immediately.

package bacon cup brown sugar cup granulated sugar tablespoon black pepper tablespoon chipotle powder tablespoon Chinese 5 spice tablespoon cayenne

Uses: SCLT (Swine Candy, Lettuce, and Tomato) As a stand-alone snack Chop it up and top your salad with it Top your favorite beer cheeseburger from Crave & Copper Re-opening summer of 2020 117 E Lake Ave, Auburndale (863) 662-4552 craveandcopper.com

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Photo: Crave & Copper

CORN PUDDING Jimbo’s Pit Bar-B-Q has been a Lakeland favorite stop for finger-licking barbecue since 1964. They offer timeless barbecue standards including chopped pork, ribs, bar b-q beef, ham, chicken, and more along with Southern side dish staples. Don’t forget a slice of warm apple pie with a side of cider sauce! This recipe sent by Jimbo’s owner Traci Lehman Hughes is a family recipe going back over 25 years, enjoy!

Ingredients

Directions

1 can cream corn 1 can whole kernel corn 1½ sticks butter 8 ounces sour cream 2 eggs 1 box Jiffy corn muffin mix 1 teaspoon sugar

Heat oven to 350. Mix all ingredients together, put in a greased casserole dish or a 9x13 pan. Bake 40-45 minutes.

1215 E Memorial Blvd, Lakeland (863) 683-3777 www.jimbospitbarbeque.com FB: Jimbo’s Pit Bar-B-Q IG @jimbospitbbqlkld

SWEET POTATO SOUFFLÉ Fred’s Market Restaurant is family owned and operated since 1954. Your favorite comfort foods are served daily with a side of southern hospitality. Located in Plant City, Lakeland and Riverview, our dining room is currently open following the state’s guidelines, curbside pickup is available and DoorDash delivery. Recipe created by the Johnson Family.

Ingredients

Directions

For the filling: 5 pounds cooked, cooled and peeled sweet potatoes ½ cup margarine (liquid) ½ cups brown sugar 1 egg ¼ cup evaporated milk 1 teaspoon cinnamon ½ teaspoon nutmeg ½ cup sugar ½ cup self-rising flour

Place all ingredients except sweet potatoes in a mixing bowl. Mix thoroughly (use a rubber spatula to ensure all ingredients are incorporated).

In a separate bowl, mash up cooked and peeled sweet potatoes (by hand or electric mixer on low speed).

For the topping: 1 pound brown sugar 2 cups self-rising flour 2 cups pecan pieces 1 cup margarine (liquid)

Add the contents of the first bowl to the mashed sweet potatoes, mix thoroughly.

For the topping, combine brown sugar, flour and pecan pieces in mixing bowl. Slowly add liquid margarine while mixing. Once all margarine is added, ensure all ingredients have been evenly distributed. Preheat oven to 375 degrees. Transfer filling into a greased 9x13 baking pan, spread topping evenly on top of filling. Bake uncovered for 25-35 minutes on the center rack or until it reaches an internal temperature of 165 degrees. The topping should be browned lightly and crisp.

2120 Harden Blvd, Lakeland (863) 603-7080 1401 W Dr Martin Luther King Jr Blvd, Plant City (813) 752-7763 fredsmarket.com FB @FredsSouthernKitchen

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TOMATO SAUSAGE TORTELLINI SOUP Nooch’s Deli and Catering is an Italian-American, New York-style deli that specializes in delicious, oversized sandwiches. At Nooch’s, each sandwich is hand-sliced with Boar’s Head meats and cheeses. We genuinely appreciate our customers and attempt to fulfill his/her wishes.

Nooch’s Deli was founded in September 2016 from a native New Yorker trying to bring “home” to Winter Haven, an authentic deli. Our deli provides a blend of all the things New York and Florida has in common: from pastrami, Jewish rye breads, pickles, swiss cheese to the Cubano. We want to provide a sense of community for the snowbirds and the locals alike.

Nooch’s Deli has been Winter Haven’s secret up until the pandemic, which attracted many people from other communities who were in search of delicious food. Nooch’s Deli also provides a variety of fresh salads, handcrafted soups, and take-andgo dinners. People may follow Nooch’s Deli on Facebook to receive daily specials or they can be found on Instagram @noochsdeli

Serves 8 Ingredients

Directions

1 medium onion diced 3 garlic cloves, minced 1 teaspoon olive oil 1 sprig fresh rosemary chopped 3½ cups diced tomatoes 1 cup tomato sauce ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon oregano ¼ teaspoon basil 4 cups chicken stock ½ cups heavy cream 20 ounces cheese tortellini ½ cup parmesan cheese 8 ounces ground sausage, browned 10 ounces fresh spinach

Place olive oil, onions, sausage and garlic in an 8-quart soup pot. Sautee vegetables and brown sausage together over medium heat. Add in diced tomato, tomato sauce, basil, oregano, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.

Add cheese tortellini into the soup and cook for 12-15 minutes or until tortellini are tender and cooked through.

Stir in parmesan cheese and spinach. Allow spinach to cook.

Serve and garnish with fresh shredded parmesan cheese and fresh basil..

5999 Dundee Rd #450, Winter Haven (863) 268-6003 noochsdeli.com FB @noochsdeli1

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WWW.THEFLORIDABREWERY.COM

202 GANDY RD, AUBURNDALE, FL 33823

We are

WED &THUR 5-8PM FRI &SAT 5-9PM

OPEN

ON SITE DINING | BEER GARDEN | TAPROOM

FOLLOW US ON SOCIAL MEDIA FOR MORE INFORMATION ON THE SAFTEY PROCEDURES THAT WILL BE IMPLEMENTED IN COMPLIANCE WITH THE CDC GUIDELINES AND GOVERNMENT MANDATED RULES

@THEFLORIDABREWERY @CRAVEANDCOPPER

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@THEFLORIDABREWERY @CRAVEANDCOPPER

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WARM PARMESAN CRAB DIP One of Winter Haven’s most recognized landmark restaurants, Harborside, is situated grandly against the shores of Lake Shipp with its unmistakable red letters inviting hungry passersby to enjoy a meal on the water. Polk County’s premier waterfront restaurant features fresh and fried seafood, steaks, pasta, handhelds, and more.

This dish is usually served with snow crab at Harborside but goes well with normal pasteurized lump crab. This is a popular special and we always sell it out when we put it on the chalkboard. This is a simple, but different dip that will have your guests impressed. The crab can be costly but you need to be sure you do not use canned claw meat.

Chef Jonathan Rush Serves 6 Prep time 10 minutes Ingredients

Directions

2 cups Parmesan Cheese - Ground ½ cup diced red onion 2 cups Mayonnaise - Hellmann’s ½ cup frozen chopped spinach thawed 1 pound Crab (Snow or Blue)

Preheat oven to 350 degrees. In a large bowl combine all the ingredients, carefully hand mix being sure to fully incorporate all of the ingredients.

Place into shallow baking dish so that the dip is at least 1-inch thick. Heat for 10 minutes.

Serve with any fresh crusty bread or lightly toasted, sliced Cuban bread.

2435 7th St SW, Winter Haven Open 7 days a week at 11:30 a.m.

(863) 293-7070 harborsidefl.com FB @HarborsideFL IG @harborsiderestaurant

ABC SOUP We are a family-owned and operated small local restaurant since October 27th, 2018. The family here at Philly Steak & Wings Lakeland would love to thank all our local customers for not only supporting us, but all our local mom & pop businesses, especially through these very challenging times. We thank you from the bottom of our hearts. Supporting each other and taking the necessary precautions will keep this community strong. We can do it, Lakeland! By supporting local you’re not only helping our business, but also our employees stay afloat. Thank you for all the love and support! We apologize for any inconvenience with all changes! All our staff members are in good health. Our customer’s health and safety is very important to us, as well as the health and safety of our staff! Without YOU... there would be no US!!!

ABC soup sounds like it contains alphabets inside the soup right? But no, you won’t find any letters in the soup. One reason may be because making it is as easy as ABC – just dump everything in a pot and cook together! Another reason could be because it contains vitamins from the vegetables in this soup; vitamin A (carrots), vitamin B (potatoes) and vitamin C (tomatoes). This is easily one of the soups that I cook most often at home as the ingredients are almost always available in my kitchen. Feel free to switch ingredients to your liking. My kids like potatoes, I put one extra potato every time!

By Shuiqing Cindy Liu Ingredients

Directions

1 potato, chopped 1 carrot, diced 1 tomato, chopped ½ onion, diced 1 corn, cut off cob 1 ⁄3 celery stalk, diced half pound pork ribs one or 2 slices ginger water

Chop ribs and boil in water. The scum and dirt and everything gross will float, just remove with spoon. Rinse and place in a new pot of clean water.

Cook the ribs in a pan with water on a slow heat for about 1 hour.

Chop vegetables and add to pot, cook slowly for about 1 ½ more hours!

Add salt to taste.

ABC soup is suitable for both adults and children. Most kids who don’t like veggies will like this soup. It could also be easily turned into a vegetarian soup by omitting the meat. Vegetables can increase using peppers, cabbage and other vitamin C-rich ingredients!

4963 US Hwy 98 N, Lakeland (863) 606-6122 phillysteakandwingslakeland.com FB @phillysteakandwinglakeland IG @phillysteakandwinglakeland 29

DINNER

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Photo: John Glass

CHICKEN POT PIE

LAKELAND

The Red Door opened on South Tennessee Ave in 2009. The initial concept was to focus on retail wine and offer a setting for beverage classes and special events. The Red Door transitioned almost overnight into a wine/craft beer bar and a venue for live music. After three years and many special events, it was time to move into a location that would provide the Door with the full kitchen it needed. We bought and renovated a craftsman house on 733 East Palmetto and opened December of 2012.

Our mission statement was simple and hasn’t changed: exceed the expectations and needs of our guests by being Beard worthy as well as a key member of the community. We are craft, we eschew national large brands in favor of hand-crafted products. We make everything we serve from the kitchen with exception to bread which we have baked locally for us. We go so far as to make our condiments; if you haven’t had our house-made ketchup, you’re missing out!

Beginning Thursday May 14, we will have full service on our porch and patio. Our menu is designed for the warmer weather.

Additionally, the menu will be available for guests who want delivery and curbside, which includes the bar.

Born in southern California, Chef Lucy and her family moved to Lakeland when she was 15. After graduating from George Jenkins High School, Lucy moved to New York where she attended culinary school. Upon graduating, Lucy launched into the New York/Brooklyn dining scene as a hot young chef. Ready to escape the hustle of the bright lights for the friends and familiar surroundings of Lakeland, Lucy returned where she has found a home at the Red Door for her talents. We are looking for local farmers, local opportunities for chickens, eggs, rabbits, pork, beef… we want a strong local bond with all that we do.

Ingredients

Directions

For the filling: 3 whole chicken breasts bone-in, skin-on 3 tablespoons olive oil salt black pepper 5 cups chicken stock ½ cup white wine 12 tablespoons (1½ sticks) unsalted butter 2 cups yellow onion chopped ¾ cup all-purpose flour ¼ cup heavy cream 2 cups medium diced carrots 1 cup medium diced celery 1 package frozen peas (2 cups) 1½ cups frozen small whole onions (pearl onions) ½ cup fresh parsley leaves 1 sprig rosemary stemmed and chopped

Preheat oven to 350 degrees. Rub chicken breast with olive oil, salt and pepper, roast for 35 minutes. Allow to cool and remove meat from bone and medium dice.

For the dough: 3 cups all-purpose flour 1½ teaspoons kosher salt 1 teaspoon baking powder ½ cup vegetable shortening ¼ pound cold unsalted butter, diced ½ to 2⁄3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash sea salt

Preheat your oven to 375 degrees. Roll out dough to desired thickness.

Put your pot pie mixture into your favorite baking dish and cover with your pastry dough. Brush with egg wash and place onto a large baking sheet.

Allow to cook for 45-50 minutes or until it’s golden brown and bubbling.

In a saucepan add 1 tablespoon of olive oil and saute celery, carrots, small pearl onions.

Deglaze with white wine and add chicken stock. In a large pot (I prefer a Dutch oven) sauté medium diced yellow onion until translucent, add butter and when melted stir in the flour. Cook flour/ butter mixture for 2 minutes or until it smells nutty. Carefully stir in chicken stock to the veggie mix, cook until thick. Add heavy cream, herbs, chicken, and frozen peas. Season with salt and pepper to taste For the dough, mix flour, salt, and baking powder in a food processor or large bowl. Dice butter and shortening into small cubes. Mix into dry ingredients until each piece is coated with flour. Mix or pulse until the fat is the size of small peas. Add ice water slowly until it just comes together.

Form a ball and allow to rest in the fridge for 30 minutes.

ENJOY! 733 E Palmetto St., Lakeland (863) 937-9314 reddoorlakeland.com FB @RedDoorLakeland IG @reddoorlkld

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WORLD FAMOUS BLUE PALMETTO CAFE CHICKEN SALAD Located next to the Visitor Center at Bok Tower Gardens, The Blue Palmetto Cafe offers a sumptuous selection of salads, soups, sandwiches, wraps, fruit, and specialty desserts. Enjoy beer and wine with your meal in their indoor or outdoor seating areas or take your lunch to go explore the gardens.

Ingredients

Directions

1 pound diced grilled chicken (Chef recommends marinating chicken before grilling in your favorite marinade or bottled Italian dressing first) 4 ounces dried cranberries 1 ounce sugar 1 tablespoon hot sauce 1½ cups mayonnaise 3 stalks celery, diced small ¼ cup red onion, diced

Mix all ingredients and enjoy!

1151 Tower Blvd, Lake Wales (863) 676-1355 boktowergardens.org FB: The Blue Palmetto Cafe

BEBO’S RED BEANS AND RICE Chef Phil grew up on the shores of the Gulf Coast of Mississippi on a diet that consisted mainly of crawfish, blue crab, and anything else he could catch in a net. His love for cooking emerged from taking those ingredients and mimicking his favorite meals from local Cajun and French cuisines. His passion for food then brought him to Le Cordon Bleu in Austin, TX where he graduated in 2004. In 2007 Chef Phil met wife-to-be, Christa Morgan and they opened two restaurants, Bebo’s and Bebo’s Reloaded. Bebo’s was a local hotspot where Phil and Christa developed a local reputation for great food, great service, and amazing events. After the closing of Bebo’s, Christa took her skills for event planning along with Phil’s passion for food and opened The Catering Company of Central Florida.

Ingredients

Directions

1 tablespoon vegetable oil 1 chopped yellow onion 2 celery stalks chopped ½ bell pepper chopped 3 garlic cloves minced 1 pound dried dark red kidney beans soaked overnight 2 quarts water 1 quart chicken stock ½ pound thick-cut bacon (I use applewood) 2 teaspoons Louisiana hot sauce kosher salt 1 teaspoon dried thyme 2 bay leaves cooked white rice 1 pound of your favorite sausage (I like Conecuh)

Sautee all veggies in the oil until soft, about 10 minutes.

In a separate pan, cook bacon and sausage until browned. I like to cook the bacon a little first to get it nice and crispy.

Strain the beans from the soaking water and add them to the veggies. Pour in the fresh water and chicken stock and stir with a wooden spoon. Once the liquid begins to boil, reduce to a simmer uncovered for about 60 minutes stirring occasionally, if any foam rises, just skim it off and discard.

Add the bacon and sausage, hot sauce, salt, thyme and bay leaf. Continue to cook until the beans are soft and tender, 30 to 60 minutes more. I like to smash a few of the beans against the pot with my wooden spoon, as a thickening agent, and it also gives it a creamier texture.

Serve over your buttered white rice and enjoy. Add hot sauce to taste. My family likes to add a small dollop of sour cream for additional flavor.

This is a really hearty and simple meal that goes a long way. This recipe yields enough food for about 8-10 people. It also holds for about a week in the refrigerator. This is one of my family’s favorite meals. You can also substitute the meat for ham or really any other cured pork product.

233 Ave. O SW, Winter Haven (863) 207-7057 www.thecateringcompanyofcentralfl.com FB @thecateringcompanyofcentralfl IG @cateringco.ofcentralflorida

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CHEF NEIL’S SHRIMP SALAD Chef Neil’s Bistro just celebrated its 10 year anniversary on May 19th 2020. We have been located in the same spot since the beginning. Chef Neil has a background of 17 years as a chef at Christy’s Sundown, a well-known fine dining restaurant in Winter Haven. We are a small place with big taste. A mom and pop type restaurant where everything is prepared by Neil himself. We don’t have employees in our kitchen preparing the food, it is all Neil. A place where everyone knows your name.

We do not compromise the quality of the food for any reason. Our sandwiches are pressed to perfection and you will not be disappointed. We are known for our Cuban sandwich having won Best of Haven for 2018 and 2019. An award that Chef Neil is quite proud of. He is a likable guy who you can tell from the moment you step in that he takes pride in the restaurant. You can see that it is clean and well cared for. We offer call ahead, take out and dine in. Our menu offers sandwiches, soups, salads and a daily special is posted on our Facebook page. We are open Monday through Friday, 7:30am to 3:00pm. Please consider the Bistro if you’re looking to provide a group (small or large) with food catered for lunch or special occasion. We appreciate your continued support during this crazy time.

By Neil Curran 25 mins Serves 6 to 8 Ingredients

Directions

1 bag of frozen shrimp already peeled and deveined (size 21-25 is best) salt

Cook shrimp in water with a touch of salt until it comes to a boil, remove from the heat. Drain well and allow to cool while you prepare the tartar sauce.

For the tartar sauce: ½ cup of chopped celery 1 cup of sweet relish ½ cup of raw red onions ¼ basil leaves salt and pepper lemon juice mayonnaise

Mix celery, relish, onion, basil leaves together in a bowl. Add mayonnaise to the desired thickness. Use a touch of salt, pepper and lemon juice to your liking. Mix well.

Chop the cooled shrimp into bite-size pieces. Mix with tartar sauce. Great on a hoagie roll or salad.

1612 Dundee Rd #1015, Winter Haven, FL (863) 293-5805 FB @Chefneilsbistro IG @chefneilsbistro

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Photo: Tara Crutchfield

WOOD-FIRED SKIRT STEAK TACOS W/ GUAC SAUCE AND SALSA ROJA Blue Dog Craft Barbecue is a Texas-ish style barbecue pop-up/caterer. Meats are smoked on a 500 gallon offset cooker fueled 100% by locally sourced oak seasoned for around a year for the perfect amount of wood-fired flavor. Meats are always fresh and our sides are completely scratch-made. No shortcuts. Follow on Instagram or Facebook @bluedogcraftbarbecue or www.bluedogcraftbarbecue.com to stay in the loop for pop-up dates.

Recipe by Max Miller Blue Dog Craft Barbecue Cook time: About an hour to prep/cook.

Feeds: 4-6 Ingredients

Directions

2-3 lbs skirt steak 1-2 avocados 3-4 plum tomatoes 2 white onions 3-4 serrano peppers 2 jalapeño peppers 2-3 limes cilantro 1 small garlic clove corn or flour tortillas olive oil salt fresh cracked black pepper 16-20 ounces water

Start a fire. Use lump charcoal or real wood if you have access. We want a large fire. Make sure you have plenty of charcoal on hand. Ball up a paper bag drizzled with olive oil and stack your choice of fuel on top. This is a great alternative to lighter fluid, tastes better too. Light it up!

While your fire is burning down, prep your other ingredients. Finely dice white onion and cilantro and slice a lime or two to top tacos. Prep the guac sauce and ingredients for salsa Roja.

Guac Sauce: place 1-2 avocados, half a garlic clove, roughly 1/8 of a white onion, half or a whole jalapeño (remove seeds), a pinch of salt and a couple cracks of black pepper into a blender. Add about 4-6 oz of water and blend until onions and garlic are completely dissolved. Add extra water accordingly for the right consistency. Not too thick, not too thin. Last step, blend in a handful of cilantro. Use the pulse setting and blend just a few times.

Get to the grill. Clean off your grilling surface and wipe down with a wad of paper towels soaked with olive oil. This will remove any potential bristles left from your grill brush. We want a very hot fire! You should only be able to hold your hand over the grill surface for 2-3 seconds.

Skirt steak. Bring to room temp. Lightly coat with olive oil. Liberally salt both sides (no skimping here). Don’t forget a little black pepper. Grill for 3-5 minutes per side. Use a stopwatch. Spin 90 degrees at the halfway point.

This will move the steak around any hot or cold spots on your grill. Only flip once. Remove from heat after the full 6-10 minutes and let it rest.

Salsa Roja. Coat tomatoes, serranos, jalapeño and half a white onion with olive oil. Lightly salt and pepper. Place on hot grill and move around until the skin on the peppers are blistered. Onion and tomatoes should be slightly charred. Remove skin/stem from peppers and tomatoes and place in a blender with about a quarter of a white onion. Add about 4-6 ounces of water and a pinch of salt. Blend to a pulpy consistency.

Slice steak against the grain and serve on a warm corn or flour tortilla. Top with onion, cilantro, guac sauce and salsa Roja. Don’t forget the squeeze of lime! Pro-tip, cook your corn tortillas in a little bacon fat for added flavor.

Enjoy and repeat!

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THE PERFECT STEAK

By Max Miller Ingredients

Directions

steak. I recommend a ribeye around 1.5–2” thick. Look for a well-marbled piece of beef. USDA Prime if you can find it. kosher salt. I use Diamond Crystal, not too fine, not too chunky. fresh cracked black pepper 2-3 garlic cloves. Crushed not chopped fresh thyme butter. Go with the Kerry Gold salted

1. Remove steak from fridge and inspect it. While it’s still cold trim off any unwanted fat. Do it now for a better eating steak. Bring to room temp. Leave steak on a few layers of paper towels until it’s time to season. We want to season at the last second. Right before it hits the grill.

2. Light a fire! No gas grill or silly electric smoker your neighbor swears by.

Use real wood! Oak if you can source it. Lump charcoal will work perfectly fine too. Ball up a brown paper bag drizzled with olive oil and stack your choice of fuel on top. This is a great alternative to using lighter fluid. Use plenty of charcoal. Better to have more than too little. Crack open a cold one and put a flame to it. You’ll know your fire is ready when you have a nice bed of coals (should look glowing red/ashy white). Spread them around if you have to. Clean off the grill grate and wipe down with a wad of paper towels soaked in olive oil. This will remove any potential bristles left behind from your grill brush.

3. Time to season! Lightly coat your steak with olive oil. Season liberally with salt and go easy on the fresh cracked pepper. Don’t be scared of salting it heavy. It needs it! Take your time and season evenly.

4. Check for the right temp. Hold your hand close to the grilling surface (be careful)! You want to be able to hold it there for about 3 seconds. That’s the perfect heat. Any more or less and the steak may cook too quick or too slow. 3 seconds.

5.Grill it! For a nice medium rare-medium temp, cook for around 5–6.5 min each side. Use the stopwatch on your phone, seriously. Spin the steak 90 degrees at the halfway point before you flip. This will help move the steak around any hot or cool spots on your grill. Only flip it once and do not put the lid on the grill! Keep it uncovered the entire cook time. Immediately after flipping top with the crushed garlic, thyme and butter. In that order. Poke it a few times with your finger to check for doneness. Remember 10-13 min total cook time.

6. Let it rest! When you’ve hit the desired temp pull it off the heat and let it rest! Give it a solid 10 minutes.

7. Slice it up and enjoy! Hopefully you’ve prepared a baked potato, grilled zucchini, corn or asparagus to go with, maybe a lightly dressed salad for a lighter meal.

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Photo: Blue Dog Craft Barbecue

RASPUTIN’S STROGANOFF Craft + Kitchen, forever known to so many as BeerRev, started out as a craft beer bottleshop in 2014 – a passion project beginning with love of community and, of course, craft beer. With 25 rotating taps and over 300 different packaged beers to choose from, craft brews can be enjoyed in the bottleshop or at home with the to-go options. Centering on creating unique, fresh, flavorful dishes that offer something for everyone, Craft + Kitchen’s variety includes savory flatbreads, dinner franks, street tacos and hearty vegan options. While growing a great deal since originally opening, the core focus remains the same, bringing people together – and this recipe does just that. Truthfully, it’s how Chef Josh Lawley solidified what would become a 15 year (and counting) friendship with Deborah, one of the two C+K owners. While not on the regular menu, you can expect to see this craft spin on an old favorite offered as an upcoming featured dish.

Find Craft + Kitchen online at www.cklakeland.com or follow on Facebook and Instagram to see featured dishes and tasty new craft beers. Currently open for seated dining, pickup and delivery.

Prep, start to finish: 25mins Serves: 4 Ingredients

Directions

8 ounces ribeye steak, cubed 8 mushrooms, thinly sliced ½ cup yellow onion, diced 1 tablespoon garlic, minced 2 tablespoons butter 1 cup heavy cream ¼ cup North Coast Brewing Old Rasputin Stout 2 tablespoons Worcestershire sauce 2 tablespoons sour cream, heaping 2 tablespoons Parmesan 1 pound wide egg noodles

To make this hearty beef stroganoff, heat large cast-iron skillet (no nonstick) to the point of almost smoking, toss in steak and mushrooms, do not stir. After one minute, add onion, garlic and butter. Sauté until tender (approximately five minutes).

Add North Coast Brewing Old Rasputin and Worcestershire, let simmer for three minutes to cook out the alcohol. Stir in heavy cream and sour cream, bring to a simmer and remove from heat. Stir in Parmesan.

Serve over favorite egg noodles.

3234 Florida Ave S, Lakeland (863) 455-9555 cklakeland.com FB @cklakeland IG @craftandkitchenlakeland

SALISBURY STEAK Catering Oasis has been providing high-energy, genuine culture of hospitality, dominated by a thankful heart using old school performances to create a cheerful, grateful event to all of our clients since 2014. We grill steaks, poultry and seafood on-site over an oak wood fire.

Proteins go from Grill to Plate (863)-604-7721. Our storefront, Oasis Corner Market provides prepared home-style meals for those too busy to cook at home. Clients order ahead and pick up food at their convenience.

Recipe by Grant Piché Serves 6 Ingredients

Directions

1 10.5 ounce can condensed French Onion soup 1½ lbs ground beef ½ cup dried bread crumbs 1 egg ¼ teaspoon salt 1 ⁄8 teaspoon black pepper 1 tablespoon all-purpose flour ¼ cup ketchup ¼ cup water 1 tablespoon Worcestershire Sauce ½ teaspoon mustard powder

Combine beef, 1⁄3 cup of soup, bread crumbs, egg, salt and pepper. Shape into 5-ounce patties. In a large skillet over medium heat, brown both sides of patties and pour off excess grease. Blend flour and remaining soup until smooth. Add ketchup, water, Worcestershire and mustard powder. Pour over meat and cook for 20 minutes, stirring occasionally.

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104 W Central Ave, Winter Haven (863) 229-5779 FB @cateringoasis

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“DAD’S SPECIAL!” Dad’s grilled salmon and seasonal vegetables over quinoa by a couple of dads: Tony Floyd and Nando DC. Nando and Tony have known each other for 30+ years… over that time, they have concocted many versions of this dish. Their seafood and side specialty has morphed through the years based on where they were; from being broke in Europe, to how many mouths they had to feed and how much time there was to cook. When the two rad dads were modeling together in Milan, Italy; often it was canned salmon (that’s what they could afford) and veggies atop a mound of fresh homemade pasta which according to their agent: wasn’t the best for the model’s waistline. Then, back in FL & NY the BFF’s edited the recipe to feed their kids (9 between the two of them + 1 on the way). At that point, what was salmon often became (the easiest accessible catch of the day) with whatever they could find in the pantry like mac and cheese or anything with tomatoes in it. The kids loved their “dad’s special!” and campfire type stories that their old men told at the dinner table about traveling, the good old days and versions of this dish made over the years. “Dad’s special!” inevitably evolved and found its way to the grill. Like these two chefs, it has become seasoned and perfected. LOL This is simple, enjoyable to prepare and the team effortlessly grills poolside while drinking a cold beer & telling dad jokes.

Ingredients

Directions

fresh wild-caught salmon (ours came from Publix) seasonal vegetables (pretty much anything you wish) but def. garlic, red and white onion, tomato, and some sort of squash (Winter Haven Farmers Market or Farmer Jack) rosemary (a ton of it - our garden) prepared organic quinoa (follow basic instructions on packaging) beer (Grove Roots) wood skewers

Prepare quinoa beforehand, set aside. Wash and cut all your vegetables into about 1 to 2-inch pieces then, load them onto the skewers. (there is no method to this or rhyme or reason… just put everything on the skewers including peeled garlic cloves).

For Tony’s dressing: splash of apple cider vinegar a generous splash of extra virgin olive oil juice from a lime pinch of salt or more… pinch of pepper a couple of shakes of “Tony Chachere’s Bold Creole Seasoning” rosemary sprig

Place skewers on preheated grill, medium-high heat along with sprigs of rosemary. Turn the vegetable skewers every 10 minutes until you get grill marks. *Feel free to artistically shuffle the skewers around as you like & make sure to have a sip of a nice cold beer or glass of red wine every now and then. Once veggies are done, pull from the grill and set aside.

Toss on a slab of salmon, skin side up with salt and pepper (use high heat), then flip after 5 minutes. While salmon cooks (and it cooks fast), strip veggies from skewers into one big bowl and pull rosemary needles off of sprig, and sprinkle rosemary over vegetables. Mix all of Tony’s dressing ingredients together and pour over grilled vegetables & toss. (This is a Dad recipe and no measurements necessary!) Salmon should be done - pink and flakey (it will cook longer after taking it off the grill), pull from grill & let sit 5 minutes. Plate the salmon and vegetables over the quinoa. So easy.

So good. So dad.

P.S. Some of the salmon skin may stick to the grill, no problem, let it crisp and you’ve got salmon chips, Nando loves them. N&T agree that Italian pasta was damn good so you can substitute the quinoa with that, if you want. What’s the worst that could happen? Develop a “DAD BOD?” Haha Happy Father’s Day! Xo Sally Dc (Recipe Scribe), Nando & Tony winnerhaven.com Follow us on Inst! @winnerhaven @studioavafilms

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Photo: Tony Floyd

GNOCCHI Dedicated to sustainable, locally-sourced products through relationships with local farmers and ranchers, Nutwood is Winter Haven’s premier farm to table restaurant. Owner and Michelin Star Chef Steven Rojas features seasonally changing brunch, lunch, and dinner menus with inventive, delicious fare.

Created by Chef Steven Rojas, owner of Nutwood Serves 4 people Ingredients

Directions

2 russet potatoes, approximately 11 ounces each Kosher salt 2.5–3.5 oz all–purpose flour 3 large egg yolks Equipment Needed

For the baked potatoes: preheat the oven to 350°F. Pierce the potatoes with a fork to allow moisture to escape while baking. Pour a generous mound of salt onto the center of a baking sheet to stabilize the potatoes and set the potatoes on top. Bake for one hour and use a paring knife to test for doneness. They should be soft and completely cooked. Brush off the excess salt and begin the process for making gnocchi while the potatoes are still hot.

pasta board 12-quart stockpot, water at a simmer baking sheet ricer bench scraper Gnocchi paddle sheet pan, lined with paper towels

For the gnocchi: scoop the potato flesh out of its jacket while still hot and moist, and push through the ricer onto your working surface. Form a well with the riced potato, much as you would for pasta dough, and sprinkle with flour. Add the egg yolks, season with salt, and sprinkle with flour; then use the bench scraper to mix in the ingredients. Begin to form a ball of dough, working gently. Do not knead—this will activate the gluten and make gummy gnocchi.

The finished ball of dough should be soft to the touch and hold the imprint of your finger. Use your fingers, not your palms, to roll and stretch the dough out to a rope the diameter of your preference. Cut the roll into pieces the size that you would like your gnocchi to be, and then roll each piece into a ball.

Gently roll each ball onto the gnocchi paddle to form ovular-shaped gnocchi with ridges, letting each piece fall from the paddle onto the sheet pan.

Season the simmering water with salt and add one gnocchi. Test for texture.

If the gnocchi falls apart, it may need a little more flour and working of the dough. If the gnocchi is heavy and dense, there is not much you can do other than make observations and use this information to prevent this from occurring in subsequent batches. As with any dumpling, the gnocchi will float to the top when done. Skim the gnocchi into an ice bath then drain on a paper towel-lined sheet pan. If you plan on freezing the gnocchi, transfer them to a parchment-lined sheet pan that has been lightly sprayed with vegetable oil. You can either serve your gnocchi right away, refrigerate and use within two days, or freeze and store in an airtight freezer bag for future use. You can serve with butter and parmesan cheese or your favorite tomato sauce.

132 Ave B SW, Winter Haven (863) 229-7770 nutwoodwh.com FB @NUTWOODWH IG @nutwoodwh

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FRENCH ONION BURGER We pride ourselves on perfecting our brand and keeping almost all of our menu created daily in house. That’s where you can taste the love. There is a little for everyone on there as well with all of our sides being vegetarian, and our in house veggie patties being vegan. You won’t find the impossible burger here, just fresh vegetables chopped up and mixed with some pinto beans and seasoning. To add to that, we also offer gluten-free buns and can make any of our burger choices into a lettuce wrap as well. At any given time, if you’re lucky we will still have one of our special burgers available for you to try. They generally come tagged along with a cheeky title or a play on words. We are often getting requests to bring certain special burgers back because it was someone’s favorite, or they thought “that would never taste good on a burger,” and were pleasantly surprised. We run them until supplies are gone for said burger, and then they get sent to the vault! If you’re lucky we may bring it back out at some point. We think that’s what keeps our returning customers as such a captive audience.

Folks are always wondering what that next special is going to be, and they know they need to act quickly if they are to get one before it’s gone. We currently have indoor seating at Davenport at a 25% capacity, as well as a handful of patio dining tables, and will be reopening full seating as soon as this whole coronavirus ordeal is in the clear. Be on the lookout for the food truck to be back rolling later this month as well. Now for the recipe, built by our special burger guru, Jacki Walston.

Ingredients

Directions

For the onions: 2 tablespoons butter 4 cups thinly sliced onions ½ tablespoons fresh thyme ½ cup merlot 4 cups beef stock ½ teaspoon pepper ½ teaspoon salt

For the onion dip, in a bowl combine mayonnaise, sour cream, and onion soup packet. Stir until mixed thoroughly. Chill for later.

For the onion dip: ½ cup mayonnaise ½ cup sour cream 1 onion soup packet For the burgers: 2½ pounds ground beef (73/27) 8 hamburger buns 8 slices provolone 1 bag French’s crispy onion strips

In a stockpot or large frying pan, add 1 tablespoon butter and melt on medium heat. Add onions and allow them to begin breaking down, stirring occasionally. This takes about 10 - 15 minutes. Add in remaining butter and thyme, saute another 5 minutes. Then add the merlot and allow to saute while continuing stirring for another 5 minutes. Add in the salt, pepper, and beef stock. Continue to stir, and cook until most liquid is gone and onions are nice and caramelized. It should be about an hour for the whole process.

Now for the burgers. You can patty these while your onions are cooking.

Patty out each burger into 5 ounces. We use a flat top griddle for ours, but if you don’t have one, a grill will work as well. We like our burgers at a med/ well temp. Cook your burgers to your liking, but as they are cooking butter your top and bottom bun and give those a little time to toast to a golden brown. The toasted bun is the kicker I promise. As your burgers are nearing completion, top them with enough caramelized onions to cover the whole burger. Then top that with a slice of the provolone. As the cheese is melting into an oozy delight, give your top bun a generous swipe of that onion dip you have chilling in the fridge. Plate the finished patty onto your toasted bottom bun, top the patty with a handful of the crispy onion strips, and put the top bun on top of all that. Now sit down with your friends/family and reap the rewards of that masterpiece you just created.

113 Ambersweet Way, Davenport (863) 438-4324 278 Avenue A SW, Winter Haven (863) 875-6615 adlersburgers.com FB @Adlers.TCB IG @adlerstcb

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Photo: Amy Sexson

BURRITO BOWL PARTY Vegetation is a Whole Food Plant-Based kitchen offering Lakeland meal delivery and pick up every Tuesday. Fresh menus are sent out via email weekly and orders can be placed online Thursday through Sunday. All of our meals are free of animal products (including dairy), gluten, and added oil. Find us online, on Instagram and Facebook at vegetationplantfood.com We love making a big buffet full of burrito bowl fixings for our family or friends. When everyone pitches in, the elements come together quickly and we have plenty of leftovers for tacos, burritos, and more bowls for the rest of the week. Make all the elements or just the ones you have the time and energy for – either way, the bowls will be great!

Adapted from Minimalist Baker Ingredients

Directions

For the quinoa “Meat:” 2 cups rinsed quinoa 2 cups vegetable broth 1½ cups water 1 cup of salsa 2 tablespoons nutritional yeast 4 teaspoons ground cumin 4 teaspoons ground chili powder 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon ground pepper

For the quinoa “Meat:” Heat a pan over medium heat, add the rinsed quinoa, and toast 5 minutes, stirring frequently. Add the veg broth and water and bring to a boil.

Reduce heat to low and cover with a lid and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and add the other ingredients.

For the fajita veggies: 3 Bell Peppers (any colors) 2 Small Yellow or White Onions Water, one tablespoon at a time add to the pan to prevent sticking as needed For the pickled corn: 3 cups fresh corn kernels, sliced off the cobs 2 jalapeno peppers, halved lengthwise 1½ cups white vinegar 1 cup of water 2 ⁄3 cups of raw sugar 2 tablespoons salt

For the fajita veggies: Slice the peppers and onions into ¼ inch strips and saute over medium-high heat until the veggies are tender and golden.

For the pickled corn: Put the corn and peppers into a bowl. In a small pot, combine vinegar, water, sugar, and salt. Bring to a boil. Pour the hot mixture over the corn and jalapenos. Best if refrigerated overnight but can be eaten about an hour after combining.

For the nacho cheeze sauce: In a high-speed blender, combine the ingredients, using 3 cups of the water.

Transfer the sauce to a saucepan and heat over medium heat, whisking constantly until it bubbles and thickens. Whisk in as much of the last cup of water as needed to attain the texture you like. If you need to warm up the cheeze again later, add a little water and gently heat it up on the stovetop. vegetationplantfood.com FB & IG @vegetationplantfood

For the nacho cheeze sauce: (From Nora Taylor noracooks.com) 2 cups raw cashews boil water, remove from heat and soak the cashews for 15 minutes 3 tablespoons lemon juice 4 cups water, divided ½ cup nutritional yeast ½ teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon chili powder 2 teaspoons salt 2 teaspoons sriracha sauce For the guacamole: 4 large avocados, pitted and chopped 1 lime, juiced ¼ cup or more to taste chopped red onion ¼ cup or more chopped fresh cilantro salt and pepper to taste Hot sauce Canned black or pinto or red kidney beans rinsed and drained Red cabbage - sliced thinly Store-bought pico from the refrigerated section or make your own by combining chopped tomatoes, white or red chopped onion, seeded & chopped jalapeno peppers, and cilantro Store-bought vegan sour cream, such as Tofutti brand Store-bought vegan cheeze shreds, such as Violife havenmagazines.com

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VEGETARIAN/VEGAN PHILLIES The Juice Box is a juice bar and vegetarian restaurant that opened in May of 2015 with the goal of providing healthy, whole & plant-based foods to its customers. It was born out of necessity when I found it difficult to eat out anywhere local for lack of dairy-free and organic options. We continue to cater to anyone looking for healthy options or to those who might follow an alternative diet, such as veganism, paleo & keto. We are not the first, but we are currently the only all-vegetarian brick & mortar restaurant in Lakeland. Although in the past 5 years, we have been thrilled to watch the shift as other local establishments are now offering options for those who enjoy plant-based meals. We can be followed on Facebook & Instagram @thejuiceboxlakeland or our website www.juiceboxcafe.com. A super simple family go-to meal we enjoy at home is Vegetarian Phillies. Even my meat-eating husband devours this!

By Megan Lewman Serves 4 Ingredients

Directions

2 tablespoons high heat cooking oil 2 portobello mushrooms, sliced ½ medium onion, sliced 1 green pepper, sliced 2 cloves garlic, minced 2 tablespoons Braggs liquid aminos (or soy sauce) 2 tablespoons Worcestershire sauce (vegan version if you are vegan) 4 hoagie rolls mozzarella cheese (I like to use Daiya or Violife vegan cheese) salt & pepper to taste

Heat oil in a skillet over med-high heat. Add veggies and cook until soft.

Add Braggs and Worcestershire and season with s&p. Remove from heat.

While it’s cooking, slice hoagie (butter if you choose) and throw in a toaster oven for a couple minutes. Top with veggies and cheese and return to toaster oven for a few minutes until cheese is melted. Voila! Super duper easy, delicious and make it vegan for zero cholesterol.

4295 Florida Ave S, Lakeland (863) 225-5961 juiceboxcafe.com

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Photo: Megan Lewman

GREEN CURRY MUSSELS Cob & Pen is a gathering place for all to enjoy, experience, and educate themselves in the arts of craft beer, boutique wine, fine food, and keeping good company. We opened in late November of 2016 in the famed Tudor House in Lakeland, FL that was moved with much pomp and circumstance from Lake Hollingsworth to its current location as the entryway to the Dixieland Neighborhood on S. Florida Ave. We consider ourselves so fortunate to inhabit such an overwhelmingly charming and elegant space. Originally known for its extensive craft beer selection, the addition of Chef Jason Boniface (formerly of Red Door) has really begun to put us on the map for our food too. We’ve grown so much in the last year to the point where we can now offer a full bar with some amazing bourbons, tequilas, and craft cocktails. We’ve always loved the way that food and beverage brings all kinds of people together for great conversation and community. People love our atmosphere for just that reason. We have a very friendly and helpful staff, and an even better surrounding neighborhood. You can help us now by venturing out if you’re comfortable, calling in for pickup order, or utilizing local delivery companies like Bite Squad and GrubHub. We’re running at 25% capacity, and have plenty of well-spaced tables and chairs on our patio and lawn. We hope everyone is staying safe, and we hope to see you sooner than later and under far more comfortable circumstances. cobandpenlakeland.com / 863-937-8126 / @cob_and_pen

By Executive Chef Jason Boniface This will be coming to the menu at Cob & Pen the summer of 2020 Feeds 2-3people Prep time-15-20 mins Cook time-10-15 mins Ingredients

Directions

2 lbs mussels (cleaned and debearded)

For the green curry sauce: Combine all ingredients in a food processor until it’s a smooth sauce.

For the green curry sauce: 1 stalk lemongrass, minced 1 green jalapeno 2 shallot, sliced 5 cloves garlic 2 thumb-sized pieces ginger, thinly sliced 1 cup chopped fresh cilantro leaves & stems 1 cup fresh Thai basil 1 teaspoon ground cumin 1 teaspoon ground coriander 2 ounces fish sauce 2 teaspoons salt 2 ounces lime juice 2 teaspoons brown sugar 2 cans coconut milk (16 oz)

For the Green Curry Mussels: Place curry in a large sauté pan and bring it to a simmer. Add mussels to the pan. Cover until mussels are all open. Serve with bread or naan for dipping.

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1221 Florida Ave S, Lakeland (863) 937-8126 cobandpenlakeland.com

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MY FAVORITE BLACK-EYED PEA SALAD Robyn Wilson is a food entrepreneur based in Lakeland, FL. Her culinary background includes restaurant entrepreneurship, catering for the Vans Warped Tour, and most recently penning a cookbook with Farmer Will Crum of Crum Brothers Family Farm that includes recipes passed down from her Grandma Evelyn and some she learned while growing up in Hawaii. She and Crum work to distribute weekly CSA’s and provided a farm-to-table meal delivery service earlier this year. You can find Robyn and Farmer Will this Fall at the Winter Haven Farmers Market and can order their cookbook online at farmerwill.farm.

By Robyn Wilson Ingredients

Directions

1½ cups dry black-eyed peas 1 bay leaf 2 cloves fresh garlic, minced 6 tablespoons extra virgin olive oil, more to taste 1 teaspoon whole grain mustard 1 small red bell pepper 1 small yellow bell pepper ½ red onion thinly sliced then soaked in water for 10 minutes with 1 teaspoon white vinegar then drained 3 tablespoons chopped fresh dill 3 tablespoons chopped fresh Italian parsley 2 tablespoons white wine vinegar ½ cup crumbled feta cheese salt and pepper to taste

Sort and rinse black-eyed peas, place them in a pot and cover with 3 inches of water. Throw in the bay leaf, bring to a boil then lower to a simmer for 30 minutes. Add a teaspoon of salt then simmer for 15-20 more minutes. Start tasting at 15 minutes. You want them nice and firm but not crunchy. Drain, then throw away the bay leaf and cool.

While the black-eyed peas are cooking, heat 2 tablespoons of olive oil in a skillet and add the bell pepper. Cook, stirring constantly for 3 minutes, then add the garlic and mustard. Cook for another couple minutes until the garlic is nice and fragrant. Remove from the heat and toss with the black-eyed peas. When cool, add the parsley, dill, onions, 4 tablespoons olive oil and salt and pepper to taste. If the salad is a little dry, add a bit more olive oil.

Right before serving, sprinkle with crumbled feta (you can omit this to make the salad vegan. It tastes really good either way). This salad keeps nicely for a couple of days in the fridge. This recipe is very potluck-friendly as it tastes great at room temperature.

A few simple tips to make it easier: • I like to slice my onions using a Japanese Benriner mandoline. This gives me thin and even slices. Just be extra careful when using it, I’ve seen more than a few accidents. It is very easy to slice your fingers when using this tool.

A steel cutting glove will keep your hand safe while slicing. You can find the mandoline and cutting glove on Amazon.

• I always use Diamond Crystal kosher salt to season my food. I swear by it. It’s not as fine as regular iodized and will give you more control when seasoning. I keep a little bowl in the kitchen and season pinch by pinch. To finish dishes, I use Maldon salt which gives a delicate crunch. You can find both on Amazon.

• Use a timer when cooking the black-eyed peas. This will keep you from overcooking and ending up with black-eyed pea mush.

IG @mz.bearcat farmerwill.farm

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SWEETS

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Photo: Diana Cortes Blanquicet

POTS DE CRÈME We have a bakery in Lakeland, FL, and are in the business of bringing happiness to people. Our specialty is cookies and we sell a lot of them to a special mouse that lives in the happiest place on Earth! French macarons are also considered cookies… we sell a lot of them at the Winter Haven Farmers Market! We are currently working on an online shop that will open soon.

You can follow us on Instagram @doubakehouse… I’ll upload a step by step video of the recipe so you can follow along the process. If you have any questions don’t be shy and send us a message!

This is my favorite dessert recipe to make at home because it’s very simple and uses very few ingredients. It tastes as fancy as it sounds!

By Diana Cortes Blanquicet Time: 20 minutes Servings: 6 Ingredients

Directions

For the Pots de Creme: 1 cup of whole milk 1 cup of heavy whipping cream 4 egg yolks 1 tablespoon of sugar 1 pinch of salt, kosher 1 heaping cup of dark chocolate chips (70% cacao*)

In a medium saucepan, bring the milk and the cream to a simmer over medium-low heat.

*If you use a higher cacao percentage you will need less chocolate in your recipe. If you use a lower cacao percentage you will need to add more chocolate to make the custard thicker.

For the Chantilly Cream: ½ cup heavy whipping cream - cold 1 tablespoon of powdered sugar ½ vanilla bean (optional)

While the mixture warms up, combine in a separate bowl the egg yolks with the sugar and the pinch of salt (use a whisk to make sure it’s fully integrated).

When the milk starts to simmer, take it off the stove, add a little bit of the warm milk to the yolks and mix. Keep adding little by little and continue to mix until half of the milk has been incorporated into the yolks. This is called tempering, and the idea is to raise the temperature of the yolks slowly without curdling them. This process is the same one used in Creme Anglaise, Creme Brulee, and Pastry Cream! Once you’ve tempered your yolks, return everything to the pot and back to the stove over low heat.

Start stirring constantly with a rubber spatula. The cream will begin to thicken. It will be ready when you run your finger through the cream in the middle of the spatula and you leave a clean line. Do not overcook at this point or the custard will curdle. Remove from the heat and add the chocolate chips. Whisk until all the chocolate is melted. The cream will thicken and be shiny!

With an immersion blender, blend the mixture until it becomes airy and lighter in color. If you don’t have an immersion blender you could omit this step and your custard would be denser… like a delicious chocolate pudding.

Place your custard in small glass jars or ramekins and let them set in the fridge for a couple of hours. Make sure to cover them tightly with plastic film.

Chocolate tends to absorb nearby flavors… you don’t want it to taste funny!

At the moment of serving your Pots de Creme make the Chantilly Cream.

Just mix in a cold bowl the cold heavy cream with the powdered sugar and vanilla bean until it’s fluffy. I like beating mine by hand because it has a matte shine and not too much air. But the stand mixer will do the job too.

Add Chantilly Cream on top of your Pots de Creme and enjoy!

DOU Bakehouse (407) 779-4299 dou-bakehouse.com FB & IG @doubakehouse

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SKILLET APPLE PIE Because of our amazing community, their support and our incredible team, we’ve been baking sweet treats in Polk County for over 9 years. Our story, while unconventional, has given us the opportunity to serve our community and be a part of their life events. From weddings, birthdays, parties and showers, we’re baking happiness and making memories with our amazing fans. What an honor we have! Now our amazing team consists of professional cake designers, pastry chefs and artists who are passionate about their work, while believing in the original vision of serving our community and making amazing memories through delicious edible art… and Bob’s original recipes. We specialize in custom cakes, our gourmet cupcakes, decadent cookies and we’re the official home of Bob’s Big Stuffed Cookies. We love our community… it’s such an honor to be a part of your life events. Making memories with you is our greatest joy! You’ve rallied around us during this crazy time and we’re so grateful for your continued support.

We’re open daily Monday-Friday 9 am-5 pm and Saturday 9 am-4 pm. You can come inside the bakery to pick out your sweet treats or place orders. We also offer curbside service and delivery! Follow us on Instagram and Facebook for daily updates, specials and promotions… visit our website for our monthly feature flavors and delivery menu at GGCupcake.com. This recipe is a family favorite from my Grandma T. Hope you enjoy!

Ingredients

Directions

3 pounds Granny Smith apples, sliced (approximately 8 apples) 1 stick butter, melted 1 cup brown sugar 1 cup sugar 1 tablespoon vanilla 1 tablespoon cinnamon Pie crust – make your own, or use Pillsbury pre-made pie crust rolls to keep it easy ;)

Preheat oven to 350 degrees. Mix butter, brown sugar & vanilla and cook until caramelized in 10” cast iron deep skillet. To carmelize, bring to boil and cook until butter & brown sugar are mixed completely together and the mixture is foamy.

Put bottom crust onto the caramelized mixture. Press close to sides of skillet.

Put apples on top. Add 1 cup white sugar over apples, sprinkle heavily with cinnamon and dot with butter. Put top crust on covering apples and crimp around the sides. Sprinkle top with sugar, cinnamon and dot with butter.

Prick top crust with a fork. Bake at 350 degrees for 45 minutes, then 375 for an additional 10 minutes.

It’s always good with a scoop of vanilla ice cream too! :) 68 4th St NW, Winter Haven (863) 318-1400 ggcupcake.com FB @GourmetGoodies IG @gourmetgoodieswinterhaven

havenmagazines.com

46

Photo: Tara Crutchfield

BANANA FOSTER - WHITE CHOCOLATE BREAD PUDDING Fire Restaurant was established in 2012. Brett Hill and his wife Ashley operate the location in Winter Haven. Brett is the chef and was previously with Walt Disney World for 20 years. Fire is chef-driven, offering fresh seasonal menus – lunch, dinner and Sunday brunch, craft cocktails and house-made desserts. Below is a recipe inspired by our time in New Orleans.

Ingredients

Directions

4 cups diced stale bread 1 cup sliced banana ½ cup heavy cream ¼ tsp vanilla ½ cup sugar ¼ cup white chocolate chips

Chop up stale bread and place on a baking sheet – toast in oven.

For the sauce: ½ cup Myers rum ½ cup brown sugar ½ cup butter ¼ cup heavy cream 3 eggs

Place heavy cream, vanilla and sugar in a sauce pan and bring to a simmer. Pour mixture over toasted bread. Add eggs and mix well.

Place mixture in glass baking dish and bake at 350 for 15 minutes. Let cool to room temp, take out of pan and slice in squares.

To make the sauce, put Myers rum in a sauce pan and bring to a simmer.

Add brown sugar and melt. Add butter and cream and stir until butter is incorporated – let sit until room temp.

Serve bread pudding with a scoop of vanilla ice cream on top and pour the sauce over.

325 W Central Ave, Winter Haven (863) 875-5544 thefirerestaurant.com FB @thefirerestaurant IG @fire.restaurant

BAKLAVA Located on Cypress Gardens Blvd between Lake Eloise and Lake Winterset, just a mile from Legoland Florida Water Park is Winter Haven’s go-to for a Greek food fix. The Krazy Greek is known for its authentic Greek cuisine, serving up gyros, Souvlaki pitas, Mediterranean platters, and more. Online orders are available on their website for carryout.

Ingredients

Directions

6 ounces pistachios, chopped 6 ounces walnuts, chopped 6 ounces hazelnuts, chopped ½ cup sugar 2 teaspoons ground cinnamon Pinch ground cloves 16 ounces phyllo dough, thawed 1 cup butter

Preheat oven to 350 degrees. Mix nuts with sugar, ground cinnamon and ground cloves. Grease a shallow baking pan big enough to place phyllo dough. Brush phyllo sheets with melted butter and place 2 in the pan.

Cover the upper layer with the nut filling. Lay another buttered sheet on top and cover with nut filling. Repeat until you have completed about 1⁄3 of the phyllo dough. Cut off any excess phyllo from around the edge of the baklava. Place one final buttered layer on top and cut a diamond-shaped pattern. Bake 30-40 minutes until golden brown.

For the syrup: ¾ cup sugar 1 cup honey 1 cup water 5 whole cloves Juice of 1 lemon 1 cinnamon stick

To make syrup, boil the sugar in water. Add the honey, whole cloves and cinnamon stick and continue to simmer. Remove the cloves and cinnamon stick, stir in lemon juice. Bring syrup to a boil, then let it cool.

Once the phyllo has cooled, pour warm syrup over so the baklava doesn’t become too soft. Let it cool completely, cut into pieces and serve.

6366 Cypress Gardens Blvd, Winter Haven (863) 875-2753 thekrazygreek.com FB @krazygreekrestaurant IG @krazygreek.wh

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IMBIBE

havenmagazines.com

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PIMM’S SUMMER CUP In the heart of downtown Lakeland, Revival is a craft cocktail bar known for its laid back atmosphere, expansive book collection, and innovative drinks. From signature handcrafted cocktails to a liberal list of domestic beer, craft beer, wines, and champagnes – you’ll surely be in good ‘spirits’ when you leave. Revival also offers weekly cocktail classes, Test Drink Tuesday, Cheese & Charcuterie, and Tiki Thursdays. Cheers!

Ingredients

Directions

1 ounce vodka 1 ounce Pimm’s ½ ounces fresh lemon juice ¼ ounce simple syrup 1 ounce ginger beer Fruit: cucumber slices, strawberries, mint, lemon slices

Muddle fruit items in a shaker tin, top with spirits and then ice. Shake for 20 seconds and strain the liquid into a collins glass with fresh ice, top with ginger beer. Garnish with strawberry and mint.

LIVE FREE & THAI HARD Ingredients

Directions

2 ounces tequila ½ lime juice ½ Thai chili syrup 2 ounces hibiscus tea watermelon pieces

Muddle Watermelon pieces in a shaker tin, add other ingredients, and ice last. Shake and then pour into a chilled coupe glass. Garnish with Thai chili or watermelon slice.

119 S Kentucky Ave, Lakeland (863) 606-6090 revivallakeland.com FB @revivallakeland IG @revivallakeland

UNO MOSS The Joinery is a modern food hall + craft brewery on the banks of Lake Mirror in downtown Lakeland, featuring seven specialty eateries + a funky fresh floral boutique. Jon + his wife Sarah, owners of Seventeen20, a company specializing in handcrafted industrial modern furniture, envisioned marrying their love of food with their love of design by developing a food hall that would bring the craft food scene together with the craft furnishings scene. The food + beverage options abound—from wood-fired Neapolitan pizza to traditional Japanese ramen, street snacks, sushi, and poké bowls, to Mexican street tacos + sides, to American favorites like fried chicken sandwiches, burgers + fries, plus seriously life-changing handcrafted artisan ice cream, as well as a full bar with 24 taps, 20 of which feature brews from Florida craft breweries, as well as natural/lowintervention/biodynamic/organic wines + craft cocktails — there’s truly something for everyone, all under one roof. On your way in/out of The Joinery, stop by Bloom Shakalaka — a funky fresh floral boutique + gift shop, where you can grab funky blooms by the stem, build your own wrap or arrangement, or even order full-service florals for your next event! You can best support The Joinery + their partner restaurants + floral shop by ordering to-go/delivery online (via our website, IG/FB profiles), or by stopping by for a visit! Follow us on Instagram/Facebook: @thejoinerylkld, or visit our website: thejoinerylkld.com.

Created by Madison Watson, Director of Operations 5 minutes, serves 1 Ingredients

Directions

For the cocktail: 1 chunk pineapple (about 1” square, but doesn’t have to be exact) 1 chunk celery (about the length of your pointer finger) 3–4 ¼” cucumber slices (use Kirby, Persian, or English varieties if you can find them, otherwise a regular cucumber works!)

6–8 cilantro leaves 2 slices jalapeño (less/more for less/ more heat) .75 ounces agave 1 oz lime juice (from about 1-2 limes — fresh tastes MUCH better than bottled) 2 oz Espolón Blanco tequila (or another brand, based on your preference)

Rinse + chop your produce.

For the rim: 1–2 tablespoons kosher salt 1 teaspoon chili powder

Put 1 tablespoon kosher salt + 1 teaspoon chili powder in a shallow bowl + stir until mixed.

Muddle produce with agave in a shaker tin until juices are extracted. Add remaining cocktail ingredients to tin. Add ice and shake for 30 seconds.

Using one of your squeezed limes, wipe around the rim of your glass. Turn your glass over in the bowl with the chili salt + twist back + forth until the rim is coated how you like it.

Drop some fresh ice cubes in your glass. Fine mesh strain the cocktail into lime chili salt-rimmed glass.

Cheers somebody + enjoy! (Repeat tomorrow) 640 E Main St, Lakeland (863) 337-4583 thejoinerylkld.com FB & IG @thejoinerylkld 49

Executive Suites Now Available

We are almost complete with renovating the 2nd floor! There will be 10 private offices ranging from 125 SF to 365 SF. Leases will be “all-inclusive� and the rent will include all utilities, maintenance, and even gig speed internet! The office suite tenants will have access to a conference room downstairs, private mail boxes, and a kitchen/break area.

Contact - Megan Young for details 863-354-5017 // myoung@sixtenllc.com havenmagazines.com

50

THE HONEY BADGER We are Tempo 1930, quaint, quirky, and a bit unique. Located in the heart of beautiful downtown Winter Haven, our venue catches the attention of passers-by with our Historical Landmark Plaque detailing a piece of Florida’s history as the location of George Jenkins’ very first Publix grocery store, opened on September 6, 1930. You might be drawn in by the history but you’ll stay for our open-air window views of the beautiful fountain in Central Park, our fresh ingredient cuisine, our Award-Winning Hand Crafted Cocktails, our friendly staff who will welcome you like family, or the featured local Jazz and Blues artists. Please follow Tempo1930 on FB or log in to see or order from our menu on Tempo1930.com. Our featured recipe is “The Honey Badger,” a unique cocktail created by Becca LaSalle from Tempo 1930, with ingredients you might not consider using in a bourbon cocktail, but blend into a balanced flavor profile that’s masculine but mellow enough that ladies are sure to enjoy it as well. Have fun and Enjoy

Execution: 5 mins

Yield: 1 Cocktail

Ingredients

Directions

1½ ounces Four Roses Small Batch Bourbon ½ ounce Giffard’s Crème de Mure (a rich blackberry liqueur) ½ ounce locally sourced honey 1 ounce pineapple juice 6 peppercorns 1 dehydrated orange wheel

Place 3 peppercorns in the bottom of a glass and give them a gentle press with a muddler to release the aromatics, but not to crush them. Add ice and combine the Four Roses Bourbon, honey, Giffard’s Crème de Mure, and pineapple juice, you’ll want to shake this one!!! Strain into a double rocks glass over a large gentleman’s cube and garnish with a dried orange wheel and 3 black peppercorns. CHEERS! 58 4th St NW, Winter Haven (863) 875-5323 tempo1930.com FB @Tempo1930

51

Photo: Tempo 1930

havenmagazines.com

52

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- CONTINUED ON PAGE 54 -

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HAINES CITY

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LAKE WALES

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560 WESTCHESTER CT........................................ DAVENPORT..............4/29/2020............... $320,000

3105 WALK IN WATER RD.................................... LAKE WALES..............4/29/2020................ $165,400

126 ABERDEEN ST................................................ DAVENPORT.................5/1/2020............... $324,000

420 LAKE SUZANNE DR....................................... LAKE WALES..............4/29/2020................ $170,000

162 ABERDEEN ST................................................ DAVENPORT.................5/1/2020............... $324,000

728 CAMBRIDGE WAY......................................... LAKE WALES..............4/24/2020.................$187,900

166 ABERDEEN ST................................................ DAVENPORT.................5/1/2020............... $324,000

920 PRIMROSE WAY............................................ LAKE WALES..............4/24/2020................$188,000

170 ABERDEEN ST................................................ DAVENPORT.................5/1/2020............... $324,000

726 OSCEOLA AVE............................................... LAKE WALES..............4/24/2020................ $199,900

182 ABERDEEN ST................................................ DAVENPORT.................5/1/2020............... $324,000

4130 DINNER LAKE WAY...................................... LAKE WALES................ 5/5/2020............... $205,000

190 ABERDEEN ST................................................ DAVENPORT.................5/1/2020............... $324,000

4010 DINNER LAKE WAY..................................... LAKE WALES..............4/28/2020.................$213,500

944 BENJAMIN TRL.............................................. DAVENPORT...............4/21/2020............... $328,600

316 CANAL DR..................................................... LAKE WALES.................5/1/2020................ $218,500

2041 CAMDEN LOOP........................................... DAVENPORT...............4/21/2020............... $330,900

194 BROOKSHIRE DR.......................................... LAKE WALES..............4/30/2020................ $218,900

533 SEATTLE SLEW DR........................................ DAVENPORT.................5/1/2020............... $334,000

4036 ASHTON CLUB DR...................................... LAKE WALES.............. 4/22/2020............... $220,000

266 WALTHAM CT............................................... DAVENPORT.............. 4/23/2020...............$340,000

6169 N AVOCADO DR.......................................... LAKE WALES..............4/30/2020............... $250,000

189 CLOVERBROOK TRL..................................... DAVENPORT..............4/30/2020................$352,200

4032 DUNMORE DR............................................ LAKE WALES...............4/27/2020............... $280,000

2013 CAMDEN LOOP........................................... DAVENPORT..............4/30/2020................$373,000

1138 CIRCLE DR.................................................... LAKE WALES................ 5/4/2020................$299,900

5164 OAKBOURNE AVE....................................... DAVENPORT..............4/30/2020............... $395,000

97 MOUNTAIN LAKE............................................ LAKE WALES..............4/30/2020...............$300,000

7387 OAKMOSS LOOP........................................ DAVENPORT.................5/1/2020................$397,400

LAKELAND

2567 LANCASTER RIDGE DR............................... DAVENPORT................ 5/4/2020................ $412,000 2042 CAMDEN LOOP.......................................... DAVENPORT..............4/29/2020................ $418,300

1307 SKYVIEW BLVD............................................... LAKELAND..............4/28/2020..................$75,000

8002 OSCEOLA POLK LINE................................. DAVENPORT.................5/7/2020..............$1,100,000

603 PINE RIDGE DR................................................ LAKELAND..............4/30/2020..................$75,000

280 GOLDEN SANDS CIR..................................... DAVENPORT................ 5/8/2020............ $2,700,000

3560 SUTTON HILLS DR......................................... LAKELAND.................5/1/2020..................$75,000

EAGAL LAKE

1920 EDGEWOOD DR N7........................................ LAKELAND.............. 4/23/2020................. $79,000

688 E CENTRAL AVE.............................................EAGLE LAKE................ 5/4/2020................$140,000

812 PINE RIDGE DR................................................. LAKELAND................ 5/8/2020................. $79,000

879 ORLEANS DR.................................................EAGLE LAKE................ 5/4/2020................ $185,600

1412 LEMON ST....................................................... LAKELAND...............4/27/2020.................$80,000

843 ORLEANS DR.................................................EAGLE LAKE.............. 4/22/2020................. $197,700

402 CAREY PL........................................................ LAKELAND..............4/24/2020................. $85,000

587 LORIENT DR...................................................EAGLE LAKE..............4/30/2020............... $204,600

3162 CANANDAIGUA TRL....................................... LAKELAND.................5/1/2020................. $85,000

836 ORLEANS DR.................................................EAGLE LAKE.............. 4/22/2020................. $210,100

6007 JONJAY WAY.................................................. LAKELAND................ 5/5/2020................. $89,000

851 ORLEANS DR..................................................EAGLE LAKE..............4/29/2020................ $210,200

6511 EMERALD WOODS LN..................................... LAKELAND..............4/30/2020................. $94,400

havenmagazines.com

1141 SADDLEWOOD BLVD....................................... LAKELAND..............4/30/2020................. $79,000

54

8204 CAMPBELL CROSSING CIR............................ LAKELAND................ 5/6/2020................. $96,000

6234 MANITOBA DR............................................... LAKELAND..............4/28/2020.................$197,900

8255 CAMPBELL CROSSING CIR............................ LAKELAND................ 5/6/2020................. $96,000

1598 SADDLEHORN DR.......................................... LAKELAND..............4/29/2020................ $199,900

6267 BUTTERNUT DR............................................. LAKELAND...............4/27/2020................$100,000

1034 AUDUBON DR................................................ LAKELAND..............4/24/2020...............$200,000

3018 JENNA MAE WAY............................................ LAKELAND..............4/30/2020.................$101,000

7642 CHASE RD...................................................... LAKELAND.............. 4/22/2020................ $201,900

5846 CHRISTIANSEN CT........................................ LAKELAND..............4/30/2020.................$101,000

1047 RIDGEGREEN LOOP....................................... LAKELAND..............4/30/2020............... $203,500

3926 BENT TREE LOOP........................................... LAKELAND................ 5/4/2020................$105,000

3398 WINCHESTER ESTATES CIR........................... LAKELAND..............4/24/2020............... $206,000

1997 DEEP CREEK DR.............................................. LAKELAND..............4/29/2020..................$111,000

2117 GENEVA DR..................................................... LAKELAND................ 5/4/2020................$207,000

2003 DEEP CREEK DR............................................. LAKELAND..............4/29/2020..................$111,000

6573 SHEPHERD OAKS RD..................................... LAKELAND..............4/30/2020............... $209,000

1992 DEEP CREEK DR.............................................. LAKELAND................ 5/6/2020..................$111,000

7908 PRINCETON MANOR CIR.............................. LAKELAND...............4/21/2020................ $210,000

2004 DEEP CREEK DR............................................ LAKELAND................ 5/6/2020..................$111,000

617 MCCRANIE RD.................................................. LAKELAND..............4/24/2020................ $210,000

402 OAK RDG......................................................... LAKELAND.............. 4/22/2020.................$115,000

3921 NEWMAN CIR................................................. LAKELAND................ 5/6/2020................ $210,000

11221 ROCKRIDGE RD.............................................. LAKELAND..............4/24/2020.................$115,000

8058 DIAMOND CREEK LN.................................... LAKELAND...............4/21/2020................. $211,500

4405 COMBEE RD.................................................. LAKELAND..............4/28/2020.................$115,000

5538 TURKEY CREEK WAY..................................... LAKELAND.............. 4/22/2020................ $212,000

307 W CRAWFORD ST............................................ LAKELAND..............4/30/2020.................$118,000

8040 DIAMOND CREEK LN.................................... LAKELAND.............. 4/23/2020..................$212,100

3112 HONEOYE TRL................................................. LAKELAND.................5/1/2020.................$118,000

3982 WHITE IBIS RD............................................... LAKELAND................ 5/6/2020................ $213,600

5625 PAYNE RD....................................................... LAKELAND................ 5/5/2020................ $120,000

2132 COUNTRY LOOP............................................. LAKELAND.................5/1/2020................ $214,900

2005 WINDWARD PASS.......................................... LAKELAND................ 5/8/2020................ $120,000

9290 WINCHESTER ESTATES BLVD........................ LAKELAND..............4/24/2020................ $215,000

2927 SEVEN IRON DR............................................. LAKELAND...............4/27/2020................ $120,500

8379 GREYSTONE DR............................................. LAKELAND................ 5/2/2020................ $215,000

1638 E ELM RD........................................................ LAKELAND................ 5/5/2020................. $121,500

7436 JESSAMINE DR................................................ LAKELAND................ 5/5/2020................ $219,000

8504 TOMKOW RD................................................ LAKELAND..............4/30/2020.................$123,500

4519 HALLAM HILL LN............................................ LAKELAND.............. 4/23/2020............... $220,000

238 MARBLE LN...................................................... LAKELAND................ 5/4/2020.................$123,500

1644 BIRCHWOOD LOOP....................................... LAKELAND...............4/27/2020............... $220,000

3109 SAND TRAP CT............................................... LAKELAND..............4/30/2020................ $125,000

6878 WINKWORTH PKWY...................................... LAKELAND.................5/1/2020............... $220,000

8647 INDIAN RIDGE WAY....................................... LAKELAND................ 5/6/2020................ $128,000

1135 SHADOW RUN DR........................................... LAKELAND................ 5/6/2020............... $220,000

6363 ENGLISH CREEK DR....................................... LAKELAND.............. 4/22/2020................$130,000

4113 RED FERN LN................................................... LAKELAND..............4/30/2020.................$221,400

6435 ENGLISH CREEK DR....................................... LAKELAND.............. 4/22/2020................$130,000

8060 BROOKESHIRE DR........................................ LAKELAND...............4/21/2020.................$221,900

722 FRANKLIN ST.................................................... LAKELAND..............4/24/2020................$130,000

5856 MANCHESTER DR.......................................... LAKELAND...............4/27/2020................$222,000

5455 QUARRY ROCK RD........................................ LAKELAND................ 5/2/2020................ $133,000

3613 COVINGTON LN.............................................. LAKELAND.............. 4/23/2020................$223,000

3047 MAINE AVE.................................................... LAKELAND.............. 4/23/2020................ $136,500

3961 WHITE IBIS RD................................................ LAKELAND.................5/1/2020................ $223,700

1358 BRAMBLEWOOD DR...................................... LAKELAND.............. 4/23/2020................$140,000

145 PRADO PL......................................................... LAKELAND..............4/28/2020................$225,000

1430 ARLINGTON RD.............................................. LAKELAND..............4/30/2020................$140,000

4210 BRAEMAR AVE............................................... LAKELAND..............4/30/2020................$225,000

4149 SHADE TREE LN............................................. LAKELAND..............4/24/2020................ $142,000

4112 SALT SPRINGS LN............................................ LAKELAND................ 5/8/2020................$225,000

1247 HIGHLAND ST................................................. LAKELAND...............4/27/2020................ $145,000

3800 CLEVELAND HEIGHTS BLVD......................... LAKELAND...............4/27/2020................$229,900

3105 ELLIS AVE........................................................ LAKELAND..............4/24/2020.................$147,000

1132 RIDGEGREEN LOOP......................................... LAKELAND...............4/21/2020............... $230,000

1022 SUSAN DR....................................................... LAKELAND..............4/29/2020................ $149,900

5845 DANTERBURY CT.......................................... LAKELAND...............4/27/2020............... $230,000

1507 KING AVE........................................................ LAKELAND...............4/27/2020................$150,000

1113 SHADOW WOOD CT........................................ LAKELAND.............. 4/22/2020................$232,000

1639 COLUMBIA ST................................................ LAKELAND................ 5/4/2020................. $151,300

2474 SILVER VIEW DR............................................. LAKELAND..............4/30/2020................$233,500

4058 WREN AVE..................................................... LAKELAND..............4/29/2020................ $153,000

3878 LAURELWOOD LN......................................... LAKELAND..............4/24/2020................$233,800

512 CRESCENT DR................................................... LAKELAND.................5/1/2020................ $154,900

8064 DIAMOND CREEK LN.................................... LAKELAND.............. 4/22/2020............... $234,600

1730 PARK DR......................................................... LAKELAND................ 5/4/2020................ $155,000

3867 LAURELWOOD LN......................................... LAKELAND..............4/29/2020............... $234,600

1228 PLEASANT PL.................................................. LAKELAND.............. 4/22/2020................ $159,900

6828 FARRIS DR..................................................... LAKELAND.............. 4/23/2020................$234,900

1748 CHERRY LN..................................................... LAKELAND..............4/29/2020................$160,000

2225 HUNTERS GREENE DR.................................... LAKELAND.............. 4/22/2020................$235,000

1316 SUNNYDELL FARM LN..................................... LAKELAND..............4/28/2020................ $162,000

511 MONTGOMERY AVE.......................................... LAKELAND..............4/30/2020................$235,000

2750 STONEWOOD DR.......................................... LAKELAND..............4/30/2020................ $164,900

2418 ARMSTRONG RD............................................ LAKELAND..............4/30/2020................$239,000

1317 BRAMBLEWOOD DR....................................... LAKELAND.............. 4/22/2020................ $165,000

3905 CHARTER RD................................................. LAKELAND................ 5/4/2020............... $240,000

2403 VIEW WAY..................................................... LAKELAND...............4/27/2020................ $165,000

2155 GROVEGLEN LN.............................................. LAKELAND.................5/1/2020............... $242,000

2420 ARMSTRONG RD........................................... LAKELAND..............4/30/2020................ $165,000

1611 MONTEREY LN................................................. LAKELAND.................5/1/2020................$242,500

3408 JARROD LN.................................................... LAKELAND................ 5/5/2020................ $165,000

1975 PRISTINE LOOP............................................... LAKELAND.............. 4/23/2020................$244,700

349 LAKE HARRIS DR............................................. LAKELAND................ 5/8/2020................ $165,000

8742 FORT SOCRUM VILLAGE PL........................... LAKELAND.................5/1/2020............... $244,900

4031 DOVER TERRACE DR...................................... LAKELAND.............. 4/22/2020................ $169,000

2734 BERKFORD CIR.............................................. LAKELAND.............. 4/22/2020............... $245,000

3826 HAMPSTEAD LN............................................ LAKELAND.............. 4/23/2020................ $169,000

7862 CANTERBURY CIR......................................... LAKELAND..............4/30/2020............... $250,000

916 LAMP POST LN................................................. LAKELAND..............4/30/2020................ $169,000

6922 SHIMMERING DR........................................... LAKELAND..............4/30/2020............... $250,000

5834 BAMBI DR...................................................... LAKELAND..............4/28/2020................. $171,000

1372 EVERGREEN PARK CIR.................................... LAKELAND................ 5/6/2020............... $254,600

4062 2ND ST........................................................... LAKELAND................ 5/4/2020................. $171,800

2559 CANYON CREST DR....................................... LAKELAND..............4/29/2020................$254,900

840 CHATFIELD ST................................................. LAKELAND..............4/29/2020.................$172,900

1541 YEOMANS PATH.............................................. LAKELAND..............4/24/2020................$255,000

2924 MAPLEWOOD AVE......................................... LAKELAND.............. 4/22/2020................ $173,000

3843 WHITE IBIS RD............................................... LAKELAND.............. 4/25/2020.................$255,100

1812 LAVON ST........................................................ LAKELAND................ 5/5/2020.................$173,900

3445 SUMMIT DR................................................... LAKELAND.............. 4/22/2020............... $262,000

4924 S GACHET BLVD............................................. LAKELAND................ 5/5/2020................ $174,000

1303 COSTINE DR................................................... LAKELAND...............4/21/2020............... $265,000

5638 TOWER PALMS LN......................................... LAKELAND...............4/27/2020.................$174,900

6429 BUTTERNUT DR............................................ LAKELAND..............4/28/2020............... $265,000

6102 SANDERLING DR............................................ LAKELAND..............4/30/2020................ $179,900

2116 SELKIRK LN...................................................... LAKELAND..............4/29/2020............... $265,000

5115 FAIRFAX........................................................... LAKELAND.................5/1/2020................$180,000

3428 SUMMERWOOD WAY.................................... LAKELAND..............4/30/2020............... $265,000

5868 GREAT SALT CT............................................. LAKELAND..............4/24/2020................ $185,000

2944 MISSION LAKES DR....................................... LAKELAND...............4/27/2020................ $267,000

6126 SILVER LAKES DR............................................ LAKELAND..............4/29/2020................ $185,000

2721 HIGHLANDS VUE PKWY................................. LAKELAND.............. 4/23/2020................ $267,300

6100 RAVEN RUN................................................... LAKELAND................ 5/4/2020................ $185,000

117 CHRISTINA BLVD............................................... LAKELAND..............4/30/2020................ $267,500

3104 VALLEY VISTA CIR.......................................... LAKELAND.............. 4/23/2020................$188,000

4403 LAUREL POINTE DR...................................... LAKELAND..............4/29/2020............... $268,000

7752 HABERSHAM DR............................................ LAKELAND..............4/24/2020................$189,000

1939 PRISTINE LOOP.............................................. LAKELAND..............4/24/2020............... $270,000

5004 CAMBRY LN.................................................. LAKELAND...............4/27/2020................$190,000

3866 LAURELWOOD LN......................................... LAKELAND..............4/30/2020............... $270,000

6129 STRICKLAND RD............................................. LAKELAND..............4/29/2020................ $192,000

5130 RALSTON RD.................................................. LAKELAND.................5/1/2020............... $270,000

937 PEARLY RIDGE LN............................................ LAKELAND..............4/30/2020................ $192,200

2019 BLUE HIGHLANDS DR.................................... LAKELAND..............4/29/2020................ $271,000

7817 ROLLING GROVE DR....................................... LAKELAND..............4/29/2020................ $192,900

2002 BLUE HIGHLANDS DR.................................... LAKELAND..............4/29/2020................ $272,500

2403 S LINCOLN AVE.............................................. LAKELAND..............4/30/2020................$196,000

- CONTINUED ON PAGE 56 55

3855 LAURELWOOD LN......................................... LAKELAND...............4/21/2020................ $272,900

551 HEATHER GLEN DR................................... WINTER HAVEN.............. 4/22/2020................ $170,000

3849 LAURELWOOD LN......................................... LAKELAND................ 5/5/2020................$279,800

2821 ATTWATER LOOP................................... WINTER HAVEN..............4/28/2020................ $170,200

3848 LAURELWOOD LN......................................... LAKELAND.................5/7/2020................$279,800

2919 TRADITIONS BLVD................................. WINTER HAVEN..............4/30/2020.................$174,500

601 FRANK LLOYD WRIGHT WAY........................... LAKELAND.............. 4/22/2020................$282,500

1456 GRAND CAYMAN CIR............................. WINTER HAVEN...............4/27/2020................ $175,000

2330 MILES CT........................................................ LAKELAND...............4/27/2020............... $285,000

4627 MAGNOLIA PRESERVE LOOP................ WINTER HAVEN..............4/29/2020................ $175,000

3969 WHITE IBIS RD............................................... LAKELAND..............4/24/2020............... $286,800

4030 OAK PRESERVE DR................................ WINTER HAVEN..............4/30/2020.................$179,500

4035 SOLAMOR ST................................................ LAKELAND..............4/30/2020............... $288,000

3949 CYPRESS LNDG..................................... WINTER HAVEN.............. 4/23/2020................ $182,000

1891 PRISTINE LOOP............................................... LAKELAND.............. 4/22/2020............... $289,000

3643 QUEENS COVE BLVD............................. WINTER HAVEN..............4/24/2020................ $185,000

4739 TIERRA ALTA CT............................................ LAKELAND..............4/30/2020............... $289,900

3148 WHISPERING TRAILS AVE...................... WINTER HAVEN.............. 4/22/2020................$186,000

4315 INVERNESS CT................................................ LAKELAND..............4/28/2020............... $296,000

5657 FOREST RIDGE DR................................. WINTER HAVEN...............4/27/2020................$189,000

6032 HIGHLANDS GRACE BLVD............................. LAKELAND..............4/24/2020............... $296,900

251 BLACK SKIMMER LN................................. WINTER HAVEN..............4/24/2020................ $189,200

8813 SCANDINAVIA BLVD....................................... LAKELAND..............4/24/2020............... $298,900

1668 LINZ CT................................................... WINTER HAVEN.............. 4/22/2020................ $193,900

4511 LOG CABIN DR................................................ LAKELAND..............4/24/2020...............$300,000

2924 WHISPERING TRAILS DR....................... WINTER HAVEN...............4/27/2020................$194,000

2692 SUMMITVIEW DR........................................... LAKELAND..............4/29/2020............... $305,000

4088 CARTERET DR....................................... WINTER HAVEN..............4/29/2020................$194,000

6472 ALAMANDA HILLS CIR................................... LAKELAND..............4/28/2020................$309,700

621 SQUIRES GROVE DR................................. WINTER HAVEN..............4/24/2020................ $195,500

6709 FORESTVIEW LN............................................ LAKELAND..............4/29/2020................$310,000

2013 MARILYN AVE......................................... WINTER HAVEN.............. 4/23/2020................$196,000

6427 ENGLISH CREEK DR....................................... LAKELAND.................5/7/2020................. $311,400

5623 ROYAL HILLS ST..................................... WINTER HAVEN.............. 4/23/2020................$196,000

1548 HOLLOW TREE CT.......................................... LAKELAND.............. 4/23/2020................$323,000

4940 ST JAMES ST.......................................... WINTER HAVEN..............4/30/2020................ $196,900

160 LAKE HOLLINGSWORTH DR............................ LAKELAND.............. 4/22/2020................$325,000

1283 HAINES DR.............................................. WINTER HAVEN..............4/24/2020................ $199,000

810 ENCLAVE AT HARDEN CIR............................... LAKELAND................ 5/5/2020............... $330,500

192 BLACK SKIMMER LN................................. WINTER HAVEN..............4/30/2020................. $199,100

3333 HAWKS RIDGE DR.......................................... LAKELAND...............4/21/2020............... $335,000

1011 ROBIN LN................................................. WINTER HAVEN.............. 4/23/2020................ $201,000

4263 HAMILTON RD............................................... LAKELAND..............4/29/2020............... $348,500

468 DAISY WAY.............................................. WINTER HAVEN..............4/29/2020............... $203,000

5710 SPRING LAKE DR............................................ LAKELAND..............4/29/2020............... $350,000

4149 ROBERTA DR.......................................... WINTER HAVEN..............4/24/2020............... $203,500

859 MORNING STAR DR......................................... LAKELAND..............4/30/2020............... $370,000

3264 WHISPERING TRAILS AVE...................... WINTER HAVEN...............4/27/2020............... $204,000

4963 NOCOSEE PL................................................. LAKELAND..............4/30/2020...............$400,000

144 GROVE BRANCH RD................................. WINTER HAVEN..............4/30/2020............... $205,000

5171 LAKE DEESON WOODS CT.............................. LAKELAND..............4/24/2020............... $475,000

1876 GALLOWAY TER...................................... WINTER HAVEN..............4/30/2020................ $207,900

942 HANOVER WAY............................................... LAKELAND..............4/30/2020............... $565,000

4033 GREAT EGRET DR.................................. WINTER HAVEN.............. 4/23/2020............... $208,000

2221 BRANDON RD................................................. LAKELAND..............4/30/2020............... $850,000

4136 SOPHIA BLVD......................................... WINTER HAVEN.............. 4/22/2020............... $209,900

2808 NEW TAMPA HWY......................................... LAKELAND..............4/24/2020............ $2,500,000

4074 GREAT EGRET DR.................................. WINTER HAVEN...............4/21/2020................ $210,000

WINTER HAVEN

1346 EAGLE CREST BLVD................................ WINTER HAVEN.............. 4/23/2020................. $211,600

180 BLACK SKIMMER LN................................. WINTER HAVEN.............. 4/22/2020.................. $77,900

2345 TWIN LAKE VIEW RD............................. WINTER HAVEN..............4/24/2020................ $216,600

195 BLACK SKIMMER LN................................. WINTER HAVEN.............. 4/22/2020.................. $77,900

5872 MARSH LANDING DR............................. WINTER HAVEN................ 5/5/2020.................$217,000

188 BLACK SKIMMER LN................................. WINTER HAVEN................ 5/6/2020.................. $77,900

4024 GREAT EGRET DR.................................. WINTER HAVEN.............. 4/23/2020................. $217,500

469 KENSINGTON VIEW DR........................... WINTER HAVEN..............4/30/2020................. $211,600

196 BLACK SKIMMER LN................................. WINTER HAVEN................ 5/6/2020.................. $77,900

138 GROVE BRANCH RD................................. WINTER HAVEN..............4/24/2020................ $219,000

1703 GARDEN LAKE DR.................................. WINTER HAVEN................ 5/8/2020................. $83,000

3028 COUNTRY CLUB CIR............................. WINTER HAVEN..............4/30/2020................$222,000

522 SHARON HILL CT..................................... WINTER HAVEN................ 5/6/2020................. $85,000

3151 COUNTRY CLUB CIR............................... WINTER HAVEN...............4/21/2020................$222,800

1776 6TH ST APT 302...................................... WINTER HAVEN..............4/24/2020................. $89,500

939 SUMMER GLEN DR.................................. WINTER HAVEN.................5/1/2020............... $224,000

308 THORNHILL ESTATES CT......................... WINTER HAVEN.............. 4/22/2020................$100,000

1670 TRESSEL CT............................................ WINTER HAVEN................ 5/8/2020............... $224,400

280 HATFIELD RD........................................... WINTER HAVEN................ 5/4/2020................$103,000

920 SUMMER GLEN DR.................................. WINTER HAVEN..............4/30/2020................$225,500

2103 LAKERIDGE DR....................................... WINTER HAVEN..............4/28/2020................ $107,000

4020 GREAT EGRET DR.................................. WINTER HAVEN.............. 4/22/2020................ $227,000

2470 HARTRIDGE POINT DR.......................... WINTER HAVEN................ 5/4/2020.................$115,000

1001 MOCKINGBIRD CIR................................. WINTER HAVEN..............4/30/2020.................$227,500

1313 HAINES DR.............................................. WINTER HAVEN..............4/28/2020................ $120,000

4910 WILLOWBROOK CIR.............................. WINTER HAVEN..............4/30/2020.................$227,700

1318 HAINES DR.............................................. WINTER HAVEN..............4/28/2020................ $120,000

938 SUMMER GLEN DR.................................. WINTER HAVEN..............4/30/2020............... $228,000

1319 HAINES DR.............................................. WINTER HAVEN..............4/28/2020................ $120,000

5633 STRUTHERS CT...................................... WINTER HAVEN................ 5/6/2020............... $245,000

1654 AMBAR CT.............................................. WINTER HAVEN..............4/28/2020................ $120,000

3125 ROYAL TERN DR...................................... WINTER HAVEN..............4/24/2020............... $249,000

3341 TIMBERLINE RD...................................... WINTER HAVEN..............4/28/2020................ $126,000

2430 TWIN LAKE VIEW RD............................. WINTER HAVEN..............4/30/2020................$254,300

306 LAUREL COVE WAY................................. WINTER HAVEN.............. 4/23/2020................ $129,900

110 ANDREAS ST............................................. WINTER HAVEN................ 5/4/2020................$255,000

409 LAUREL COVE WAY................................. WINTER HAVEN..............4/24/2020................ $135,000

114 ANDREAS ST............................................. WINTER HAVEN................ 5/4/2020................$255,000

35 COLEMAN RD............................................ WINTER HAVEN..............4/28/2020.................$137,000

118 ANDREAS ST............................................. WINTER HAVEN................ 5/4/2020................$255,000

606 HOLT CIR................................................. WINTER HAVEN..............4/24/2020................$138,000

174 ANDREAS ST............................................. WINTER HAVEN................ 5/4/2020................$255,000

1425 SW SHERIDAN ST.................................... WINTER HAVEN..............4/29/2020................ $139,000

2424 TWIN LAKE VIEW RD............................. WINTER HAVEN...............4/27/2020................. $257,100

216 5TH ST...................................................... WINTER HAVEN.................5/1/2020................ $139,000

4082 GREAT EGRET DR.................................. WINTER HAVEN...............4/21/2020................$259,000

2749 ROCHELLE DR........................................ WINTER HAVEN..............4/24/2020................$140,000

1211 E CYPRESS PT........................................... WINTER HAVEN.............. 4/22/2020................$259,400

443 RED HAWK LOOP.................................... WINTER HAVEN................ 5/5/2020................ $142,000

3192 ROYAL TERN DR..................................... WINTER HAVEN...............4/21/2020............... $263,000

665 AVENUE G................................................ WINTER HAVEN................ 5/4/2020................$143,000

206 LAKE MARIAM CT.................................... WINTER HAVEN...............4/21/2020............... $265,000

420 ORANGE BLOSSOM DR........................... WINTER HAVEN..............4/30/2020................ $145,000

850 2ND ST..................................................... WINTER HAVEN...............4/21/2020............... $280,000

1879 N LAKE ELOISE DR.................................. WINTER HAVEN..............4/30/2020................ $145,000

4416 BURLINGTON DR................................... WINTER HAVEN..............4/24/2020............... $305,000

101 REBECCA DR............................................. WINTER HAVEN.................5/7/2020................ $149,900

187 BROAD ST................................................. WINTER HAVEN..............4/28/2020............... $326,000

509 LAKE DEXTER BLVD................................. WINTER HAVEN..............4/29/2020................$150,000

31 OAKWOOD RD........................................... WINTER HAVEN.................5/1/2020............... $345,000

106 3RD ST JPV................................................ WINTER HAVEN..............4/30/2020................$150,000

1990 8TH TER................................................. WINTER HAVEN................ 5/4/2020................$352,500

123 4TH ST...................................................... WINTER HAVEN..............4/24/2020................ $154,500

6124 PEBBLE BEACH BLVD.............................. WINTER HAVEN..............4/29/2020............... $394,000

126 HWY 17...................................................... WINTER HAVEN................ 5/4/2020................$160,000

177 LAKE OTIS RD........................................... WINTER HAVEN...............4/21/2020............... $395,000

126 S US HIGHWAY 17...................................... WINTER HAVEN................ 5/4/2020................$160,000

3380 LAKEVIEW DR....................................... WINTER HAVEN.................5/7/2020.................$417,500

2927 TRADITIONS BLVD................................. WINTER HAVEN..............4/28/2020.................. $161,100

3535 LAKE ALFRED RD................................... WINTER HAVEN..............4/30/2020...............$680,000

1725 TERRY CIR............................................... WINTER HAVEN.............. 4/22/2020................ $164,900

2684 WYNDSOR OAKS PL.............................. WINTER HAVEN................ 5/8/2020................ $715,000

124 WHITMAN RD........................................... WINTER HAVEN.................5/1/2020................$166,000

437 CORSO LOOP.......................................... WINTER HAVEN..............4/29/2020.............$1,940,000

5912 GREY FOX DR......................................... WINTER HAVEN..............4/24/2020................ $168,900

206 MEADOWBROOK BLVD........................... WINTER HAVEN...............4/27/2020..............$5,175,000

109 HAMPDEN RD.......................................... WINTER HAVEN.................5/1/2020................ $169,000

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Enjoy summer allergy-free!

Kathryn Convers, MD Board-certified: Internal Medicine, Pediatrics, AND Allergy/Immunology Phone: 863-213-1010 || Address: 4325 Highland Park Blvd.,Lakeland || Web: LakelandAllergy.com *While most insurance companies do cover telehealth or telemedicine visits. Please be sure to contact your insurance to verify that they will cover this type of visit.