Loving Our Town St Augustine: May 2025

issue ten / 2025

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LOVING OUR TOWN SAINT AUGUSTINE FLORIDA

TM

Y O U R

C U L I N A R Y

E S C A P E

1835 US 1 S • STE 115 • St. Augustine, FL 32084 • (904) 429-7600 • gingerbistro-fl.com 2 / JUNE 2025

Indulge yourself in a culinary journey and create your own artistry bruncharcuterie...

Executive Chef Mo Gonzalez will take you on a gastronomic adventure that will leave you satisfied and craving for more.

Visit us in the heart of St. Augustine for dining at the plaza and indulge your culinary experience...

17 King St. diningattheplaza.com 7 am – 4 pm daily

3 / JUNE 2025

LOVING OUR TOWN

™

INGREDIENTS

SAINT AUGUSTINE FLORIDA

issue ten / 2025

1 Let’s Dish. let’s dish 4 I love food and dining with friends and family. The memories that I have of womens food alliance 5 food are uniformly pleasant – except for an unfortunate run-in with a plate of the cooks 6 ludefisk while in Sweden. Dear Lord, what a mistake that was. In my 62 years my corner table 7 in Our Town, I have witnessed firsthand the gradual and wonderful blooming of restaurants and local dining. on your plate 8 I had my first Big Mac in 1968 while visiting my Gammie in Ormond Beach. There was a McDonald’s right across from her oceanfront the year of food 10 home on A1A. We walked across the highway and down a half a block, and were cautioned to look out for rattlesnakes on the sidewalk. ‘graet’ pizza 23 I recall that the thousand island sauce was weirdly interesting with the chopped onion and pickle. I could not finish it. It was enormous. 1968 chef’s kiss 25 was evidently a banner year, because I had my first plate of Osteen’s fried shrimp and a first bowl of Mr. Barrancotto’s minestrone soup ahoy there 26 as well. epic-cure 28 My childhood featured home cooked oven-grilled sirloins, goulash, periwinkle stew, fried beach whiting [yellow cornmeal and flour dredge with loads of fresh black pepper, fried in peanut oil], and more in the arts 29 stewed greens than I deserved. And St. Augustine had eateries which we occasionally dropped by: the A&W root beer stand and Colley’s chef’s sip 32 seafood on Anastasia Island, Pappy’s on South Dixie [with its shrimp boat bow entrance jutting proudly out from the building], Scapucci’s secret spots 35 [located where Gypsy Cab now sits], Cowboy’s waaaay down A1A, and Barrancotto’s Roma Restaurant out on Vilano Beach. breakfast and beds 36 Slowly and surely, St. Augustine somehow began to sprout more and food truck rally 37 more restaurants. The Clam Shell opened out on what was to become Camachee Cove. The MacDonald family sailed in from Cornwall, yesterday, today and tomorrow 39 UK, and the Raintree was born. The Ponce family opened the Conch leigh cort on our cover

Hut Restaurant at the Conch House. An embryonic Cap’s Restaurant began as a glorified fish camp up A1A a ways...and Rusty built his Castle Otttis as one of the most delightful art projects ever. I recall that the mid 1980s seemed to me and my friends to be the tipping point – the moment when eating out seemed like an unlimited adventure.

Today, Our Town is officially a diner’s paradise. There is literally something for everyone here. I love it. I hope you do too.

LOVINGOURTOWN.com Lenny@LOVINGOURTOWN.com

[904] 540-8672

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It changes often, so keep scanning this for updates!

All rights reserved. No part of this publication may be reproduced in any form by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher. All material is compiled from sources believed to be reliable, published without responsibility for errors or omissions. Loving our town, St Augustine and the publishers assume no responsibility for unsolicited manuscripts or photos. Our Town St Augustine all text copyright© 2024 photography© 2024, digital© 2024, introduction© 2024.

[And Mom, I truly understand the immensely overcooked, shoeleather economy pork chops. You had 7 mouths to feed, and we never got trichinosis. I love you, and God Bless you forever. Please pass the A&P Mary Kitchen brand ketchup.]

Get out, eat, and enjoy yourselves, and may Peace be with you.

Kit Keating, Editor

Trailblazing The Party DoctoR & the Womens Food Alliance: 40 Years x

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eigh Cort, Womens Food Alliance Founder, is celebrating the company’s 12th anniversary and honoring her 40-year career in the hospitality industry! In 1985, she accepted her position as ‘Party Director’ at New York City’s Trump Tower without knowing how to create galas for thousands of guests. Forty years later, she views the journey and ensuing years brilliantly punctuated with amazing people who came together to be her ‘ensemble’ of professional resources. Small parties created by the Party DoctoRx became galas. Today her gift back to the hospitality industry is the Womens Food Alliance.

Where did it begin? Film producer/restaurateur Dino DeLaurentiis thought Leigh could handle the position at his new restaurant – the DDL BISTRO. It was nestled inside the iconic Fifth Avenue building at the base of the famed Trump Tower waterfall. Daily power lunches brought international celebrities to her table. Nightly, the space became the most popular paparazzi hangout of NYC! Guests shared sightings of foreign diplomats, business leaders, Hollywood moguls, Broadway celebrities, fashionistas and pop culture icons who partied with gusto.

On five floors of connected escalators, Leigh positioned long bars and talented staff, hiring sophisticated servers passing hors d’oeuvres to the guests who were honored to receive invitations. With gloved ladies hardly touching a morsel, champagne glasses clinked long into the wee hours of the morning. Leigh’s first party of 1,500 guests honored famed sculptor – the Russian-born French artist celebrating his 90th birthday hosted by Hollywood heartthrobs.

1985

Leigh’s template for the Womens Food Alliance began that year when a few courageous women opened restaurants, bakeries, catering businesses, floral studios, staffing companies and more.

They blazed trails, supported and encouraged each other. The Roundtable for Women in Foodservice was launched in NYC too, devoted to the advancement of women in all segments of the foodservice industry.

Similarly, today the Womens Food Alliance is a hospitality organization with members in related businesses that include hoteliers, chefs, farmers, event planners, cookbook authors, culinary leaders, and owners of distinctive event venues. Since inception, WFA has been connecting hard-working, creative women throughout northeast Florida and Coastal Georgia. It’s an organization that is true to its mission to “...cultivate and advance education, collaboration, and networking for women in all fields of the hospitality industry. It’s a haven for women to remember that it’s also friendship first.”

2025

Through member wordof-mouth, the Alliance has grown from the original eight members to one hundred sixty, thriving with hard working entrepreneurs.

Each month, the Womens Food Alliance plans distinctive programs that feature members and their venues, current successes – and challenges – with positivity as the centerpiece of networking.

In its 12th anniversary, the Womens Food Alliance continues to welcome new members and cherish the deep relationships that have been flourishing since 2013.

“We explore the bold world of hospitality together”!

55 // JUNE JUNE 2025 2025

Kit Keating

Kit was born and raised on Anastasia Island, and has called St. Augustine home for over six decades. His career in digital art and marketing has spanned many years in offset lithography printing, luxury motor yachts and tourism. He calls himself a “pixel wrangler”, with a characteristic tongue in cheek humor. A writer and artist, he specializes in pen and ink drawing. The beach calls to him, as do the tennis courts – and any food from the sea. Sashimi and Pacific rim cuisines are central to his tastes. He loves people and works to try to make those around him just a bit happier. He is now is food service and hospitality, and enjoys publishing as well. And “Once an Anastasia Islander, always an Islander.”

THE COOKS

Leigh Cort

6 / JUNE 2025

Leigh’s reflections of the hospitality industry are inspired by acclaimed legends of food, entertaining and regional flavors. As Party Director for the distinguished Trump Tower, she produced galas for the international ‘rich and famous’. She hosted the Broadway crowd in Manhattan’s Sardi’s restaurant; then savored the ensuing years as Director of Catering at the Ritz-Carlton, Amelia Island.

Leigh’s passion for the secrets of food and travel carried her to barrier islands, chef ’s tables and world-class resorts, a reign that began in St. Augustine with the St. Augustine Historic Inns. Today, her company Womens Food Alliance, is celebrating its 12th anniversary with members spanning from Savannah to St. Augustine. What could be more exciting than discovering the buried treasures of delicious food and dynamic people who tempt our spirit of adventure!

Susan Swearingen

Susan Swearingen, the former owner of WildHeart Boutique in St Augustine is now fully embracing mindful living. With a background in corporate change, entrepreneurship, leadership coaching, meditation and yoga, she blends practical wisdom with deep inner work. She leads WildHeart Women’s Circles creating spaces for women to show up as their authentic selves . Her offerings also include workshops and retreats focused on self-knowledge, discovery and transformation. With a foundation in mindful self-compassion, she is passionate about guiding women through the second half of life with presence, resilience, and a sense of well being.

Chris Bodor

Chris Bodor is a first generation American. He was born in Connecticut to an English mother and a Hungarian father. During the past three decades, his poems have appeared in many independent, small, and micro-press publications. He is currently serving a two-year term as the Florida State Beat Poet Laureate (2023-2025). He is the Coordinator of the St. Augustine PoetFest and a founding member of Ancient City Poets.

Paige Allsup

Paige was born and raised in California. She has had a camera in her hands for as long as she can remember — capturing little moments, big emotions, and everything in between. Deeply inspired by art, Paige is fueled by good food, and happiest when surrounded by animals. Telling stories through visuals is her love language, and she genuinely enjoys helping people showcase their brand in a way that feels true to who they are.

Georgia Taylor

Georgia is a north Florida native and has lived here in St. Augustine on and off since coming here for college in 2012. Venturing out to the Portland, OR area for 3 years, she supplemented her degree in Graphic Design by attending Portland Fashion Institute.

She has always had a love for fashion, especially vintage clothing. After working in the yachting industry for 3 years as a stewardess, she returned to St. Augustine to pursue a more creative endeavor. Now she owns and operates a vintage boutique on W. King Street called Graet Goods, which is a play on her name Georgia Rae Taylor.

Renee Unsworth

Renee Unsworth turned her 20+ years of journalism experience into social media content creation starting in 2014. As the founder of Totally St. Augustine, she shares her passion for things to do in the nation’s oldest cit...and helps others with social media management — from museums and local nonprofits, to restaurants and real estate brokers.

Cathlene Miner

Cathlene was born and raised in the Sunshine State of Florida, growing up in the heart of a loving family and developing a passion for helping others early on. A proud mom of four and grandmother to three, Cathlene is the Founder and CEO of Hopefull Handbags Global Nonprofit and the Co-Founder and CEO of ZZatem Blogging site. Through her nonprofit, she empowers survivors of domestic abuse and their children to safety, health, wellness, and long term sustainability. Cathlene is also the author of The 30 Day Self-Perception Makeover. In her free time, you’ll find her working out, enjoying family gatherings, or volunteering. A lover of the simple joys in life, she believes in living with purpose and positivity!

Carly Overbey

Carly grew up surrounded by the Daniel Boone National Forest on a wild river in Kentucky and spent her summers in St. Augustine with her family. She graduated from the University of Kentucky and has worked in the corporate apparel industry for almost twenty years. She has traveled to nine countries and loves to explore new foods, fashion, and cultures.

If not on the beach, in her spare time she enjoys cooking, kayaking, whitewater rafting and attending live concerts. Carly also loves animals and volunteer work!

Robert Waldner

Rob Waldner began writing at the age of 15. As a lifelong poet, he has been a member of the Ancient City Poets for more than a decade, with poems and essays appearing in locally published and nationally recognized anthologies. Since 2015, Rob has written for various St. Augustine publications, mainly on the topics of art, food, music, and local businesses. His personal writings reflect mostly on his personal experiences and his family life.

My Corner Table A

The Dynamic Culhane Sisters Celebrate 20 Years!

s the four Culhane sisters celebrate the 20th Anniversary of Culhane’s Irish Pub, Lynda, Michelle, Mary Jane and Áine proudly reflect on their humble beginning when they arrived in America. Irish immigrants who spent their childhood working alongside their parents on the family farm in County Limerick, Ireland, they developed a genuine love for authentic food, relentless work ethic, hospitality and family. With resilience, together in 2005 they created the first Culhane’s Irish Pub and Restaurant in Atlantic Beach, Florida.

In numerology and with a bit o’ Irish Luck, the number 20 denotes infinite potential for relationships and diplomacy. This number serves as a reminder to stay focused on purpose and how to achieve success. It means trust your intuition and listen carefully to something important in work with guidance toward a bright future. Nothing could be more appropriate for the Culhane sisters when their fate was influenced by a phone call in 2009 to appear on Food Network’s show “Diners, Drive-In and Dives”. When Guy Fieri featured Culhane’s Dingle Fish Pie, Guinness Beef Stew and Blarney Lamb Sliders, the episode “Comfort Food with Attitude” has followed the sisters every day since!

Today, proprietary recipes continue to represent the Culhane family heritage of unique flavors in two award-winning Irish Pubs in the Jacksonville area.

Chefs Jason and Chad maintain the classic menu that is an infusion of Irish/American dishes. Especially notable are Chad’s Shrimp and Grits made with the 5 Sisters mother sauce, Shepherds Pie and Dingle Fish Pie. They’ve kept the kitchen humming for many years along with Executive Chef Brad at Culhane’s Southside, elevating the menu with global layers and flavors with dishes that guests can’t stop eating.

With Irish sass, unequaled teamwork and commitment to their families and proud legacy, the sisters felt that having a pub was an intrinsic part of Irish life. From baptisms to funerals, from sporting events to corporate celebrations, parties have always revolved around the pub’s epicenter. At Culhane’s, the inviting ‘Snug’ is the most popular small room like private pubs in Ireland! Culhane’s pubs are a vibe.

It represents the four sisters’ history and lore that is linked to their nation’s cultural legacy.

Both restaurants bring a je ne sais quoi where guests are always welcomed. It’s a place where you meet, talk to strangers and old friends too. They didn’t open with roots fixed in a timeworn community. But each sister knew how to tell a legitimate family tale that appeals to guests who come back for the authentic stories of four young sisters who had a dream! They began with their own narrative and, after twenty years, Culhane’s Irish Pub has found its soul.

“Our hearts are full of pride and love. Reaching a milestone of 20 years together, it expresses our stability and resilience. The greatest lesson for us is to cherish the time we have living our best lives. We’re grateful for the support of our dedicated team and amazing customers, as we always try to give back. Living the American Dream, we count our blessings daily as sisters and feel excitement about the next chapter.

We deeply love our family in Eire – Faith, Family and Fun”!

– The Culhane Sisters

The Culhane ladies with Guy Fieri.

7 / JUNE 2025

On Your Plate.

By Susan Swearingen “I have one request: don’t eat. I want you to taste.”

– Chef Slowik, The Menu

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hat line stopped me. It wasn’t about food being fancy or rare. It was about presence. About attention. About the difference between filling up and feeling something.

We live in a place that knows food. We’ve got food trucks tucked into corners of parking lots, tiny family-owned spots with handwritten menus, and restaurants that feel like someone’s living room. It’s easy to say, “I’m starving – where should we eat?” And just as easy to miss the experience entirely.

There’s a difference between eating and tasting. Eating is automatic.

You chew, you swallow, you move on. Tasting asks more of you. It slows you down. It invites curiosity. It asks you to notice: where did this come from? Who made it? What decisions were made before it got to your plate?

There’s a kind of reverence in tasting – one that honors the cook, the farmer, the soil, the season, and sometimes, even the story.

When we pause long enough to ask how a dish came to be – why this ingredient, this recipe, this preparation – we open the door to something more than just a meal. We tap into lineage, memory, culture. Sometimes, we tap into struggle or sacrifice. Other times, it’s celebration. A passed-down sauce. A flavor that brings someone home. A recipe born out of necessity that turned into something beloved.

The people behind the food – especially in small, independent places – are often quietly making choices that reflect values we share but may not always see: sustainability, tradition, creativity, health, and love. They’re feeding more than hunger. They’re feeding spirit. And that kind of food lingers with us – it nourishes in ways we don’t always name, but always feel.

Why is it that Mom’s cooking always tasted best? There’s soul in a handmade dish. There’s thought behind a family recipe. And there’s real care in food that’s prepared with presence.

The joy is in tasting it, not just eating it – taking in the fullness of the experience instead of letting it pass unnoticed.

8 / JUNE 2025

Eat Less. Taste More.

It’s not only about the food itself. It’s about the entire experience.

The way you lean in over a table. The smells that wrap around you before the first bite. When you say, “Oh, you gotta try this.”. When we taste, we give ourselves permission to be present. To pause. To acknowledge the moment we’re in allow ourselves to be nourished.

It also brings up the idea of value – not the price tag, but the meaning behind what we’re consuming. We spend money on food every day. But how often do we let it nourish more than just our bodies? How often do we let it fill something deeper – something that needs flavor, connection, warmth?

The places I keep returning to aren’t always the trendiest or the most talked about. They’re the ones that stay with me. The ones that remind me of where I am and what I have. Places that feel like home, even if I’ve only been there once. The ones that feed the soul and ground me in the now.

This shift – from eating to tasting – reshapes how we choose where to go. Instead of asking, “What’s good?” we might begin to ask, “What will nourish me today?” That question changes things. It softens us. It points us toward places where people are doing things with intention.

And those places are all around us. Our town is full of people making food worth tasting. In food trucks. Behind counters. In small kitchens filled with steam and stories. It’s not always the flashiest spot that holds the most spirit. Often, it’s the quietest.

This year, maybe instead of just hunting for the “next place to eat,” we can choose to go somewhere with heart. To ask a question. To listen. To taste with more than just our tongues.

Let’s look around – really look – and appreciate where we are.

What’s growing here. Who’s cooking here. What we already have, right here in our own town.

Let’s sit down and taste. Let’s let food be what it has always had the power to be: a bridge to each other. To the people who feed us. To the land that sustains us. And maybe – if we’re paying attention – to ourselves.

I’m Kate Mitchell.

I offer exclusive residential and commercial properties in Historic Downtown and the beaches. With 30 years experience in St. Augustine real estate, I have developed a keen understanding of our local market and a strong background in investment real estate. My proven success in the renovation design and Home Staging business allow me to bring an elevated experience to the Buyers and Sellers I work with.

Thinking about moving or purchasing property abroad? With my extensive international network and connections I will be able to guide you seamlessly through the process.

The possibilities are endless. I’m here to help. Call me and let’s connect.

[904] 501-6996 Kmitchell@onesothebysrealty.com Katemitchell.onesothebysrealty.com 301 A1A Beach Blvd.

St. Augustine, Florida 32080

9 / JUNE 2025

The Year of Food

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et’s celebrate the quiet, yet vibrant chefs and the joy that comes from elevating simple meals into something that is impossible to describe. The culinary theme of St. Augustine begins with hundreds of chefs and cooks that make our reputation as a food destination soar. Recognizing that cooking is an art and chefs are the artistes, the essence of our world of food is graced by the presence of countless talented individuals who have redefined American cuisine, making a global or regional impact here in St. Augustine.

From historic hotels and inns to restaurant newcomers and established legends, it’s a crazy business for keeping life in balance. Some chefs have favorite knives and others can’t face the day without their beloved spatula. Some kitchens are test laboratories for award-winning desserts and others are so tiny that only one cook can fit in alongside their giant mixer.

We applaud the chefs who transform the way we eat so that we never see the struggles in the kitchen while we’re enjoying a tasty feast with friends. We, as guests, might be in the mood for a yummy nosh. And on some starry nights we dream about a chef who can elevate an unassuming potato to a world-famous delicacy.

St. Augustine is a thriving food destination offering everything from southern favorites to award-winning craft cocktails. The flavors of our beautiful Old City have evolved with a culinary soul that remains ingrained in tradition, history and inventive chefs.

Let us escort you on a captivating journey into the stories of a few hidden personalities that will enlighten and delight you. Their stories have common themes that could serve as a source of motivation and encouragement for aspiring chefs and food enthusiasts alike. They aren’t household names in the world of gastronomy but their passion and innovation inside the kitchen gives us an opportunity to celebrate their successes! This season we visit a lavish variety of flavors and textures – enjoyable for all appetites large and small.

Dining is a ceremony worth lingering over for its own sake.

JUNE2025 2025 1010/ /JUNE

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Jason Betska

Al Dente’s Ristorante Italiano

hen you grow up on the Jersey Shore like Chef Jason Betska, one memory can’t be disputed – some foods are as memorable as the boardwalk itself! It’s a rite of passage to eat crispy fries, saltwater taffy, Italian ice in a paper cup, bright red candy apples on a stick, hot dogs smothered in mustard and authentic Italian pizza! Just like the ‘Boss’ drew inspiration from sounds, sights and happy people in iconic beach surroundings for his illustrious music, ‘Jay’ brings his Jersey shore spunky passion for cooking to his culinary career today. Imagine this young ‘beach boy’ at 13 earning $3.25 / hour working on the boardwalk checking people in at beach gates with their resident passes. Or setting up giant umbrellas near the arcade with summer smells of griddled burgers – more intoxicating than any food of your lifetime! By16, Jay landed his first job being paid to cook – at Lucky Leo’s and Frankie’s Bar & Grille in Point Pleasant, N.J.!

“I loved the rush. I was making sausage parmigiana sandwiches, cheesesteaks and learning the art of making pizza”. Jay grew up with aspirations to become an orthopedic surgeon. College in NYC and living the good life was the chapter revealing how much he loved the restaurant world. His passion was cooking. Period! Looking back, he recalls reading ‘Frugal Gourmet’ whenever he misbehaved as a child. Who could imagine the impact on his current profession!

As many chefs share a dream of owning their own restaurant, Jay didn’t stray far from this ambition. For years he was chased for restaurant, club and foodservice management positions. Leading the big picture of food enterprises wasn’t exactly what rocked his world. Jay is a food chemist, thriving on total freedom to run a kitchen; this is why he does what he does. “The best part of my day is creating daily specials, managing my 100% scratch restaurant, working 12-hour days and loving my work alongside the team”. Settling happily into his world as Executive Chef role at Al Dente’s Ristorante Italiano in St. Johns, Jay loves not having to cut corners. He has an open mind to the cooks who bring clever suggestions of a dish to the menu, too.

The excitement of preparing Shrimp Sambuca or Filet Mignon Au Poivre (a dreamboat of luxury with a peppercorn brandy cream sauce), from fork-tender prime Veal Parmigiana to almost anything from his kitchen dressed in lemon garlic butter, Chef serves up modern odes to classic Italian favorites. With a well-planned fresh, simple to understand menu served in an open dining room that feels like ‘mama’ invited you to Sunday dinner, it’s a favorite for guests who enjoy old world comfort food with a variation on each dish.

At Al Dente, there’s a feeling that everyone knows each other at the bar where high-top dining is popular. Although this happy kitchen is turning out many specials inspired by Jay’s early beach life, the game changer might be coming this summer if he brings frozen custard to Al Dente. Let’s remind him that Pt. Pleasant, NJ food culture will cool off any hot summer day in northeast Florida – bite-by-every-creamy-bite! We know that summertime is synonymous with seashore and custard cones to this Jersey guy!

Chef Jason’s Seafood Risotto – a medley of mussls, lobster meat, scallops, shrimp, spinach, roasted red peppers and black olives served in a creamy feta cheese sauce.

11 / JUNE 2025

Sebastian Sikora

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La Cocina at the Cellar Upstairs

o Chef Sebastian Sikora, “Food is memories and although I can’t replicate my grandmother’s food, I realize that, finally, I’m living a dream”. This hard-working Chicagoan /first generation Polish American, is recognized by fellow chefs and fans as someone they can count on. As Chef de Cuisine at La Cocina at the Cellar Upstairs, he’s a chameleon in the kitchen. He can adapt anywhere, as his career has spun him around many times, always ending up in the restaurant side of food!

Remembering his childhood growing up surrounded by fruit trees, fresh vegetables, his parents (especially father Vince) who loved to cook dinners for large crowds on memorable holidays, Sebastian never imagined that his destiny was in the realm of restaurants. When his family came to St. Augustine and opened The Black Knight Deli known for their authentic Polish foods of fresh smoked sausage, ham and pirogi, he spent years working alongside his parents.

Sebastian recognizes that great chefs come from different backgrounds with many commonalities – especially the love for food. Sebastian represents this passion, although he admits “I haven’t figured out my creative side yet. I’m never stagnant and I can’t believe that I belong here! My love for food and pursuit for knowledge are my strengths.” After graduating the American Culinary Federation (ACF) apprentice program, his career tells the story from working at Café Alcazar, Medure’s Ponte Vedra Beach and owning award-winning Dessert First Bistro in Vilano Beach.

Sebastian in his kitchen finds a serious, no-recklessness chef who has a gift for food, someone who feels each ingredient an important segment of each dish. He’s learned techniques and traditions from many chefs, bringing his own emotions of creativity into La Cocina’s kitchen. He credits his rustic time-honored core values to the changing seasons and family heritage of cooking.

Involved in many charities, Sebastian volunteers wherever he’s needed. To many, he’s nicknamed “Mr. Set-Him and Forget-Him”.

He’s fine on his own so don’t worry about Sebastian! He blends in traditional Polish dishes that match each event with a spin.

He thrives on expressing food as art, naming Mother Nature as his muse! His heart is St. John’s Technical High School’s culinary program, leading youth into various programs – a chameleon on the job!

On the road cheffing at the Master’s Golf Tournament is a career milestone. He cooks for topnotch companies including SiriusXM and Guardian Insurance. It’s a privilege to meet and cook for celebrities including John Daly, Coach Lou Holtz and Michael Jordan. “I’m just a kid from Chicago – so this isn’t just work but more like a retreat where I meet chef friends. The highlight is bonding and sharing stories”. Keeping traditions alive is important to Sebastian as technology and society evolve. His passion for making a dish of pirogi happens seasonally, especially around key holidays. In his family for generations, the recipe of filled potato and onion dumplings dressed in caramelized onion and bacon is effortlessly matched to anyone else in the region. Raise a glass to Sebastian and say “Na Zdrowie”!

Sebastian Sikora’s Traditional Potato and Cheese Pirogi accompanied by caramelized onions, chives, sour cream, pork belly, and edible flowers.

12 / JUNE 2025

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Chip Richard

Cap’s On The Water

highly respected chef in northeast Florida since his teens, Chef Chip Richard is at the helm of one of the region’s restaurants known for the most stunning nightly sunsets on the Intracoastal Waterway in Vilano Beach. Cap’s on the Water has been his ‘home’ for almost as many years as he’s been creating his regional Southern American specialties (with heavy Italian influence). His culinary team of 50, many who have been working together for two decades, make his kitchen a happy place. He’s surrounded by great people who not only work together but have grown up concurrently with their families too.

As one of the youngest alumni of St. Augustine’s First Coast Tech culinary programs, Chip has been working since middle school. His dazzling career has found him in more restaurants than most – from traveling to Italy at sixteen and cooking on his own for many years to the opening of new eateries where he confesses “I dabble – and learn new things each time I’ve changed directions. My true calling has been being a chef!” Today he runs a huge operation with 500 seats at Cap’s – often with a 2-hour wait to be seated at one of the coveted tables or tres populaire bars with a view.

What rocks Chip’s world is the surprise of traveling and hunting for hole-in- the-wall eateries where he discovers new ideas that get absorbed into his menus. From Colorado’s elk and game to North Carolina’s green tomato jam, his curiosity and innovation find their way to his scratch kitchen. Chip recognizes the enormous, new and exciting food world of St. Augustine, cherishing the synergy and strong connection between most of the chefs that he admires. He’s always available to help a fellow chef or cook whether they need fresh oysters at the last minute or paper towel.

With his Dalstrong knife as a ‘secret weapon’ of gastronomy success, Chip’s menu at Cap’s is a seafood lover’s utopia. Take a glance and dive into the sea as you discover Vanilla Grouper, She Crab Soup, Florida Gumbo, Blackened Scallops, Tuna Tartare, Smoked Salmon Bruschetta, Honey Rosemary Salmon, Jambalaya, Parmesan Crab Cakes, Shellfish Pasta, Lobster Ravioli and more as the warm summer months descend. Known far and wide for one particular ‘most popular’ dish that garners first place over the years is his Gator Tail with Orange Marmalade Cream Sauce. Chef enjoys surprising his guests; consider a Southwest Tex-Mex shining star of Baja Flounder – the freshest out-of-the-water favorite over delish street corn with Cotija cheese!

Winning one of St. Augustine’s ‘great chefs’ competitions is Chef Chip’s Shrimp Ceviche. With epicurean skills that inspire his contemporary friends, restaurant guests and his own in-house team, any day might find Chip concocting ponzu mayo or andouille jam. But don’t underestimate his warmth and charm. I’ll place my bet on Chef Chip Richard who could be equally admired for his good looks or masterpiece entrees!

Chip Richards’ Baja flounder. This delicious local fish is seared and served over Mexican street corn, a chili lime aioli and andouille jam.

13 / JUNE 2025

Peter Smith

Cordova Coastal Chophouse

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or Executive Chef Peter Smith, finding himself commanding Cordova Coastal Chophouse at the Casa Monica Resort & Spa, one of the premier historic hotels in America, is quite a surprise. He wasn’t inspired by food during early childhood or teen years. It evolved organically through twists and turns that might have appeared over an open fire in Patagonia, Chile during a 3-month adventure with the National Outdoor Leadership School. Searching for something meaningful in his life, food only became the essence of Peter’s survival, learning that it takes a community to feed each other. Was he going to follow the path of becoming a wilderness paramedic?

Somehow the food industry ‘absorbed’ Peter into its welcoming arms. Traveling to Big Sky, Montana he became a dishwasher in a top wild game steakhouse, discovering a great place to learn about the restaurant business during six years of mentoring and growth. Receiving a degree from le Cordon Bleu he mastered the complexities of bearnaise, elk, bison and Italian cuisine. Chef’s gift for food positioned him for thinking outside the box while putting a new light on simple, fresh and uncomplicated cuisine.

With wife Dana by his side, they opened the Minnyrow Market featuring Minnesota foods that were nurtured with good food choices and love – before tackling the hotel culinary arena by joining Kessler Properties. Finally, the big move to St. Augustine and Casa Monica Resort & Spa rocked his career. “I don’t need to be a Michelin-star chef. I enjoy building the next generation of talent, by educating and inspiring them to understand and thrive by developing a solid ensemble in our kitchen”.

Winning St. Augustine’s Food & Wine Harvest Awards with ‘Best Fish’, a showcase of local ingredients by the region’s top chefs, Chef Peter was recognized for dedication to his ‘scratch only’ philosophy. He doesn’t rely on kitschy words to excite the restaurant’s guests, although he pushes himself to the limits of creativity.

His secret weapon is always giving more, not quitting, standing behind his food and believing that the work must be done. He pays homage to the eclectic background he’s enjoyed in the food industry!

Cordova’s monogrammed dinnerplates and offering ‘libations’ on the specialty cocktail menu are very inviting. A tall chilled ‘Greyhound to Vilano’ (vodka, St. Germain, grapefruit, agave, fresh basil) might transport you to Flagler’s era when, in 1888, visitors stayed at Henry Flagler’s hotels possibly taking a horse-drawn carriage to Vilano Beach! Casa Monica’s Moroccan architecture and décor inspire dining on Grilled Branzino with Moroccan spices, romesco (Spanish sauce from Catalonia) and blistered tomato chutney. Ooh, the tender Saddleback Pork Chop dressed with fennel chutney, apple salad and sumac (a citrusy Mediterranean spice). Heirloom Beets with Burrata, Pistachio Pesto takes first prize.

“You can’t do it without your team. The best experience happens when you’re surrounded by fantastic people.

Maybe not the best salad maker and, not the people who have been cooking forever, but mostly the people with great attitude and culinary morals.”. Peter has found the perfect crew that enjoys working with him and they are the upcoming MVP’s. They make the magic happen while Chef maintains the most important ingredient of his kitchen – smiles!

Peter Smith’s Grilled Branzino is a head-off whole grilled branzino with Moroccan spices, romesco, and a blistered tomato chutney.

14 / JUNE 2025

“I

Eddie Deleon

O.C.White’s Seafood & Spirits

like to make people happy with the food I create”! For nearly two decades Chef Eddie Deleon has been an important member of today’s culinary history in one of the oldest coquina buildings (circa 1790) in St. Augustine at O.C. White’s Seafood & Spirits. Its history is fascinating and the location, steps from the famed Bridge of Lions, couldn’t be more alluring. It’s hard to imagine their 240 seats in the arbor, fireplace bar room and 2nd floor dining room are served Chef ’s dishes from a modest, meticulously managed kitchen – handled with a small team directed by Eddie with T.L.C. Eddie’s family heritage is from Guatemala. He grew up in Boston, the most delicious all-American city and landed his first restaurant job at fifteen. He worked in the pantry preparing salads and desserts at Durgin-Park (circa 1740s), a centuries-old restaurant not unlike the culinary history of St. Augustine’s Revolutionary days. Eddie’s natural passion for cooking at home and bringing a smile to his mother plus his desire to be a cook inspired him to study at Newberry College Culinary School receiving his associate degree. Humble and with joy, he became a ‘Junior Sous Chef ’ during the ensuing years at The Top of the Hub, another renowned Boston restaurant!

After a family vacation in Orlando, it was time to follow his dream, leave home and explore new culinary opportunities. St. Augustine fascinated this young, spirited chef as he became a part of Flagler College’s Aramark food service – followed by restaurant management at Baptist Hospital. But restaurants were his goal when he met the White Family in 2010. From cook to front of house manager and finally executive chef – his path now for 15+ years keeps Eddie happily directing his team of seven cooks/chefs at O.C. White’s Seafood & Spirits.

With his secret weapon in hand, Eddie’s sauté pans are ready to hustle along with him in his ‘happy kitchen’ listening to 80’s music and rocking along to make guests happy. “You can’t leave my restaurant hungry. With Dave, my sous chef and this excellent balance of hard work and creativity, we give our food lots of love!” Known for many years as serving the award-winning recipe for Chatty’s Homemade Blue Crab Cakes, the restaurant is more than just a place to eat lunch or dinner daily. Since 1992, the White family has nurtured their historic building (known by many as the Worth Mansion) as dearly as their reputation for ‘seafood and spirits.’

Whether dining indoors or out, upstairs or on the open-air balcony, Eddie’s most popular request is for Shrimp & Grits – blackened shrimp, cheese, bacon and scallions. In 2nd place is Shrimp Abaco Sauté – shrimp sauteed with garlic, mushrooms, diced tomatoes and artichoke hearts in a light garlic cream sauce served over pasta. His garlic isn’t just garlic; it’s roasted. And onions are caramelized, not just cooked. With classic ingredients taking center stage in the kitchen (cilantro, cumin, carrots, garlic and onions), Chef Deleon has earned his place in history – truly! Although the menu doesn’t date back to 1790, step up to the bar one night and imagine the dramatic times in St. Augustine, nearly 250 years ago, when Florida was a sanctuary after the American Revolution.

Dining out with Eddie is a combination of good food, caring service and a memorable setting!

Eddie Deleon’s Crabcake with a cajun aioli, fresh garden garnish, served with extra Tender Loving Care.

15 / JUNE 2025

Kris Baldwin

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Meehan’s Irish Pub

ith total freedom to be innovative, develop new menu items and run kitchen operations at Meehan’s Irish Pub, Executive Chef Kris Baldwin is honored to inspire and direct his team of 30 since 2015. Far from a run-of-themill Irish pub (although Meehan’s is proud of the 150+ Irish whiskeys that are served), Kris leads the day-to-day strategies of their culinary program that is served in three distinctly unique settings: Johnny’s upstairs Oyster Bar reminiscent of New Orleans, an open-air casual Island Backyard and THE classic Irish Pub on Meehan’s first floor.

Kris’ professional experience spans more than 20 years, beginning in Palm Coast at 14 as the dishwasher in a popular mom and pop Italian restaurant. After a year, this hard working teenager admits he was having fun while following in his father’s footsteps of positive work ethic and falling in love with food. Studying at Le Cordon Bleu in Orlando, he received so much more than a gastronomic education. “Cooking and food just drew me in. I have a brain for puzzles, combining flavors, being disciplined and dedicated, handling pressure and knowing how to treat people. I was working 50+ hours a week even while I was in school!”

Gathering a well-rounded repertoire of cooking as sous chef at numerous local restaurants, Chef Kris was handed the enormous responsibility at Meehan’s to build new menus, recipes, equipment and an entire kitchen to accommodate the high-volume 200 seat restaurant. Every chef has a secret weapon and his ability to diffuse issues that arise daily by staying calm is how Kris handles his successful career.

Standouts that guide the menu of Irish Clam Chowder (a take on potato leek soup), Mussels in Irish Cider, Beer Battered Fish and hand-cut Irish chips, the Flatley Burger served with Whiskey BBQ and traditional Corned Beef and Cabbage remind you that the popularity of Meehan’s is just about everything on the menu with a manageable choice of 50 items. In Kris’ kitchen, Irish cuisine is NOT at the crossroads of disappearing in America.

Authentic dishes on the bill o’fare are big hits, especially with a bounty of readily available fish and produce. There are surprises in his kitchen, too, since he’s a huge fan of pickling. With flavorful fruit and vegetable garnishes, corn relish and smoked pickled peaches are personal favorites that pair so well with lamb and seafood. What is Kris Baldwin known for as a chef? With a current generation of guests who love food as much as he does, he never stops searching, leading and teaching. When his staff’s eyes light up after learning a new technique or flavor, his day is made.

“If I could, I would do it all again. I’d travel the world and research all the food I love in person. My inspiration comes from ingredients and maybe a wee bit of taking time to enjoy, be happy and who knows?

I might discover a comforting new potato dish or fish pie, even create my own Irish soda bread and an award-winning Nutty Irishman for the next generation”.

Chef Kris’ marinated chargrilled teres majors with roasted Brussels sprouts, Parmesan fingerling potatoes and pickled red onions.

MARCH 2025 16 / JUNE 2025

G

Janice Leary

St. Francis Inn/Casa de Sueños

rowing up in Midwest corn country surrounded by a family of creative artisans with a genuine enjoyment of cooking together for large homespun gatherings, Janice Leary has been feeding guests at the historic St. Francis Inn for more than fifteen years. After childhood summers spent in St. Augustine Beach at her grandparent’s beach house, Janice enrolled in Flagler College for an art education that prepared her to be ‘crafty, not artistic’. She worked for six years at San Sebastian Winery, creating floral arrangements and planning banquets until she was invited to be Innkeeper at the famed historic bed and breakfast.

Looking back at happy years as a teenager decorating cakes in a supermarket bakery, being organized and multi-tasking are her super talents that prepared Janice to be selected as Food & Beverage Manager by owner Joe Finnegan in 2010. Leading the busy culinary team that creates breakfast, happy hour hors d’oeuvres and nightly desserts for the St. Francis Inn AND Casa de Suenos, Janice’s hearty buffet breakfasts bring Inn guests back season after season. Often, they call to make sure that their favorite casseroles and baked treats are on the menu and served on the same days of the week that they fondly remember. It’s not surprising that Janice’s ‘home-style American cookbook recipes’ are her secret weapon.

In a 10’ x 12’ kitchen that was once an inn bedroom, what is always in Janice’s pantry? A tiny space that produces breakfast and not dinner, it’s of course butter, cream cheese, eggs, tasty breakfast sausage and music! Janice’s world revolves around her Kitchen Aid mixer and favorite spatulas. With a meticulously organized kitchen and staff, she works in the tidiest space when she delves into favorite menus created for a distinctive guest list.

There are days when Janice’s heart is wrapped around themed celebrations like National Wine Day when she’s baking merlot cupcakes – or National Root Beer Float Day when guests return early to the Inn and enjoy their late-night float!

From holiday fruit cakes and apple pie cookies to pecan rum cake and banana pudding bars, Janice’s dessert repertoire has no limit. The breakfast casseroles command attention when she’s up before the sun and preparing Hash Brown Pie or Farmer’s Market Veggie Strata. Her career as a bed and breakfast ‘chef ’ never gets boring. Janice doesn’t feel that it’s overly repetitive like working in a restaurant with a nightly set menu. In her beautiful little kitchen, Janice manages inventory, baking, preparing breakfast, occasionally decorating the inn dining room and generously feeding her guests with casserole-to-plate specialties.

An over-planner who travels the world to eat great food, Janice’s favorite dish during a recent trip to Ireland was Spicy Indian Curry. She daydreams about going to every new restaurant and is known for planning large family vacations as travel coordinator, guide and restaurant critic.

Combining two passions of food & travel, we need to check into the St. Francis Inn for a getaway and wake up to her Cheesy Eggs and Baked Oatmeal Casserole!

Janice Leary’s Oatmeal Cookies.

We dare you to eat just one. – We double dare you.

17 / JUNE 2025

Ellie Schultze

A

Chez L’Amour

t age 7 when Ellie Schultze drew a picture of Ellie’s Café, her parents imagined the future that their daughter was destined to be successful in a food-focused career. Her destiny was etched at age four, ordering a shrimp cocktail and dressing up to feel fancy. “I’ve always loved food, trying anything new as a child that followed throughout my charmed years of global travel and now as a chef. My entrepreneur’s heart is still beating!

Recognizing food as her career during high school at a local eatery in St. Augustine, Ellie envisioned herself as the hostess but was told she didn’t smile enough for that position. What followed were degrees in business and art, then an explosion of exciting years when she chose work in Key West restaurants, saving enough money to explore the world. Living abroad in London was her dream. Boundless curiosity about food even surprised Ellie when each night, in her tiny flat, she created dinners for herself and a girlfriend with exotic ingredients and food, spending only pennies daily. In a small green journal, the ensuing three years launched recipes, techniques, and endless ideas from traveling to over 50 countries, taking cooking courses in Nicaragua, China, Thailand, Vietnam, Cambodia and more.

Ellie immersed herself in formal education at the Natural Gourmet Institute in NYC where she trained in classic cooking techniques, focusing on healthy dietary alternatives: vegan, gluten free and auravedic philosophies. New York was magical for this hard- working dynamo whose pedigree grew by toiling under Michelin chef April Bloomfield, working her way up the ranks with Jean-Georges Vongerichten at Mercer Kitchen – the illustrious, legendary world where Ellie’s skills, etiquette and sparkling career was fired!

Taking a U-turn from the multicultural cuisines influencing her career and rising star within, Ellie became head of research and development at Van Leeuwen Ice Cream developing 100+ unique flavors for their flourishing ice cream shops. Her favorite flavor was born when Harry met Meghan – the iconic flavor ‘Royal Wedding Cake’! Always with a thirst for learning, where Ellie could thrive and stand out – “My education and expansive travel kept me on top of the world wherever I landed – but I still had this feeling of still being a cook.” After 11 years in New York, it was time to come home to St. Augustine, now with husband Andrew and little Ezra.

Compelled to tell her own story emanating from the kitchen, Chef Ellie has put Chez L’Amour on the culinary map in Uptown St. Augustine with dazzling dishes. Her ‘Highbrow-Lowbrow’ cuisine reflects decades of vibrant foods that appear without fanfare yet inspire applause from fans of an elegant, global and playful menu. She composes a melting pot of global cities and adds a dash of southern savoir faire. Chef’s lobster cake atop sweet potato puree with mango chutney was inspired in Nicaragua. Norwegian salmon with honey yuzu ponzu and a bite of crispy sushi rice is a take from JeanGeorges. And the wildly popular popcorn chicken with four sauces has a Taiwanese spirit (coconut green curry to die for!). Ellie confesses she once took a 3-hour rainy bus ride on an island off Korea to eat in a remote restaurant touted by Lonely Planet. Let’s just plan to visit her nearby with a front seat at Chez L’Amour!

Chef Ellie’s Antiguan Lobster Cakes with pan seared butterpoached lobster meat patty, mango chutney, coconut callaloo greens and sweet potato puree.

18 / JUNE 2025

Alysha & Chef Giovanni Prignano Bella Vista Ristorante Italiano Alysha and Chef Giovanni Prignano have been making guests happy at Bella Vista Ristorante Italiano in Fruit Cove for two years. Each night, although guests yearn for recipes of each family-inspired dish, it’s impossible to share because they’re created with Giovanni’s love. It began when they met as strangers in New Jersey, a romantic story that unfolds while seated near family photos, a mural of the Italian countryside and narrow streets of Salerno. At Bella Vista, you’re welcomed into their ‘family home’ in Sicignano Degli Alburni, wondering when you might meet ‘la Famiglia’!

Born into a family of farmers and helping the family from the time he was a little bambino, by 9 years old Giovanni declared, “I’m going to be a chef.” He always had an affinity for food and coming to America. His love of food started with the care that his family infused into their own home. His teen years were spent studying cooking until he came to the metro New York region where he worked in restaurants while learning how to speak English and meet his love, Alysha. Though he knew very little English, today it’s evident that he’s fearless and determined. His passion for cooking is the biggest force in his life. Alysha knows that “Giovanni isn’t afraid of anything. If Giovanni could move across continents, we could make a change and move to Florida; I wanted this for both of us.” Together they have worked diligently to expand their modest dining room into a wildly popular destination with a very desirable al fresco patio and charming bar and party room too. Giovanni’s scratch kitchen prepares everything made to order, a tribute to his mother and grandmother Filomena. The intentionality of his cooking is an important aspect of what Alysha admires in her husband. They’re a dynamic duet of restaurant success!

Giovanni’s Mediterranean cooking style reveals an ancient openness about food. How wonderful when dishes are prepared with his passion to create an Italian meal that begins with individual ingredients sourced with as much fervor as when he’s cooking! Whether it’s patrons who have dined at Bella Vista since opening who have their favorite specialties or newcomers, they recognize Chef’s insatiable excitement to please them with new pastas or cocktails.

Alysha is proud of Giovanni’s vision and ability to execute his food flawlessly. There have been numerous additions to this remarkable menu, although the Cacio E Pepe (fettucine in a creamy sauce with black pepper tossed tableside in a signature giant cheese wheel) will always be ‘The one’ that commands attention! The Pork Chop Valdostano was such a popular special that it now has its own place on the menu. Baked Clams just like you get in New York wins the appetizer honor and Short Rib Ravioli is a creamy thrill. Bella Vista has added many seafood dishes, a new Italian pasta that’s coming this season and finally, their liquor license with fashionable martinis – especially the Pistachio Martini! With a pulsating demand for catering, Giovanni’s great food is also on the road with an evolving menu of inspiring and fresh choices. This wonderful food should be enjoyed with a moment of silence. The Prignano’s have masterfully merged the culture of Italian dining with Old World hospitality.

Chef Giovanni’s incredible baked stuffed clams oreganata style - a dish unique in our area!

19 / JUNE 2025

Amy Hinton & Christina Edwards

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Smokin’ D’s BBQ

reat BBQ continues to boom with women taking charge of the pits and keeping their secret recipes for rubs and sauces in hiding places only they could invent. With just one well-known food destination in St. Augustine that has never been a restaurant – instead, a true smokehouse (without being pig-headed about their reputation for the best BBQ meats in the region) – Smokin D’s BBQ wasn’t established to be a restaurant. Daryl Perritt’s authentic 24hour smokehouse opened simply to smoke and sell the ultimate meats to take away. There wasn’t a seat in sight at the crossroads of U.S.1 and SR 206. But the smoky aroma filled the air and has led customers to his tiny rustic smokehouse that’s a landmark for folks hunting down his ribs, butts, chicken, turkey and beef for twenty years!

Yes, it’s been a male-dominated world for centuries and today’s women are cranking out top-notch BBQ, working behind the scenes 24/7 to spread the gospel of smoking meat. With smokers burning throughout the night, most women can’t imagine themselves cutting the wood, tending the fires, carrying the embers, hauling a hundred racks of ribs, loading and rubbing a ton of pork butt, chickens and beef while talking to customers and still looking pretty! But at Smokin D’s, Amy Hinton and Christina Edwards have been 4-star pitmasters for nearly a decade!

Since women have always played a crucial role in shaping the world of cooking, their patience is a virtue when slow-cooking meats in a smokehouse. Both Amy and Christina recognize that the smoker ‘Old Hickory’ is their boss. Live fires, big knives, digging into huge vats of delicious secret rub to either pat or rub on the cuts of meat, keeping up to pace with how to shift various cuts in the smoker to ensure perfection – navigating around the smoky smokehouse – all are new job demands that they have mastered.

Being young women in this segment of the food industry, their work ethic is the secret to success. Although the atmosphere at Smokin D’s seems laid-back to the customer, the rustic charm with a few tree trunk seats matches well with the casual family-friendly walk-up window. The menu doesn’t feature luxury trimmings of a fine dining steakhouse. It’s truly a quick order, fast pick-up meal where speed is essential in the ‘kitchen’. The pitmasters know just how to move with the rush, using their knives and choppers with great dexterity and passion for maintaining the superb quality of the smoked meats.

20 / JUNE 2025

There is much to know about how and why Amy and Christina are so happy as the new generation of female pitmasters while stepping into the spotlight. Today’s BBQ is inclusive and bright. They bring exceptional skills and dedication to the artistry of smoking with an approachable and fun confidence that allows them to step outside their original restaurant comfort zones, pick up the tongs and explore this delicious universe of the BBQ smokehouse. Each day they preserve the BBQ culture that being a pitmaster isn’t bound by gender.

Amy’s role represents a broad passion for being part of the Smokin D’s ‘family’. “I do everything from washing dishes to taking orders. But being the Pitmaster is the most intense position, involving not only cutting the meat but keeping temperatures in the pit perfect all day, reserving meat for planned orders and deciding how much meat to load in Old Hickory for the morning through dinner pick-up. After nine years, I know that I’m pretty good at my job!”

Spending time at both Smokin D’s is a wonderful escape from the tempo of 2025 life. The 2nd newer location is downtown St. Augustine on U.S. 1 where you can absorb the true history of the city when trains pass behind the smokehouse, and you glimpse rooftops of America’s Oldest City. Here, the smoky aroma lures drivers out of their cars to occasionally stop and just savor the moment. BBQ is more than fire and smoke ~ it’s about tradition, passion and community. The first indigenous tribes in America developed their method for cooking meat over indirect flame by using green woods to keep the meat and wood from burning. Books and stories are endless, and history can only go so far. BBQ lovers appreciate what occurs when meat hits smoke!

When Christina’s smile glows, it’s always about what might happen day-to-day.

“I’m involved in everything too, from applying the meat rubs to loading into Old Hickory while managing how much meat needs to be in the smoker for the upcoming day. The right temperature and quality to be pulled out is crucial. As a pitmaster, we hand-cut and weigh the meat for each customer’s made-to-order package, sandwich or catering order. Managing the fires in the pit so that the meat stays at the perfect quality throughout the day is rarely discussed. But our customers know that their orders are created with love”!

Amy and Christina’s pork ribs are perhaps the most delicious meat-sicle you’ll ever put in your mouth. Enjoy...

21 / JUNE 2025

Billy Hantzos

Athena Greek Restaurant

During the ancient times in Greece, the small town of Aigeleo was used by the tribes of Athens for farming and raising animals, particularly its excellent goat meat. Although Chef Billy Hantzos doesn’t prepare goat meat on the menu at Athena Greek Restaurant in St. Augustine, his passion for authentic Greek food does feature traditional dishes for his guest’s taste. With the restaurant’s 25th anniversary approaching, he’s cooking something right. He’s been a chef for more than half a century!

Billy (named Vasilios) was a passionate soccer player in his town near Athens. Growing up with parents whose cooking talents were homespun, his father focused on the roasting of meats and his mother on desserts. In his 20s, he emigrated to the USA and settled in the New York area of Hicksville, Long Island. He worked for many years in iconic Greek diners, learning the trade from all the cooks and owners that he had the fortune to work for. He was a mechanic by day ~ and filled every other time in the restaurant business. By the 1990s, he opened his own family restaurant, not unlike today’s well-known Athena, steps from the Bridge of Lions.

Happily, Billy was hired to learn the bakery side of American kitchens. Give him flour, water, eggs, sugar, nuts and honey ~ and you’ll see this scratch baker light up. With multi talents and years of experience, his life and career brought him south to Palm Coast where he landed in (coincidentally) Athena restaurant in Flagler Beach. Within a very short time, St. Augustine restaurateur George Chryssaidis discovered his old friend from Greece was nearby and brought him immediately to his newly opened Athena Café where he has stayed for more than two decades.

Every chef has a secret weapon in their kitchen and Billy’s is organization and cleanliness. “I still love this business. Cooking is a happy place for me and it’s comforting to be in the kitchen preparing our authentic Greek dishes every day.” Today’s culinary legends are savvy about social media, food photos, marketing and promoting their specialties and busy careers. But not Billy.

He still has a flip phone so that he doesn’t have to concentrate on anything but cooking and maintaining Athena’s kitchen in his own way.

So, if you’re dreaming of a vacation to the Greek Isles, the salty breezes and flaky pastries, Billy’s old-world dishes will take you there. His Spanakopita (Spinach and feta cheese in airy phyllo dough) is one of the most popular Greek dishes, suitable for any time of the day as a main dish, appetizer or snack. Traditional Moussaka uses lamb, but Billy’s is made with ground beef, layers of eggplant and potato. It’s a labor of love! So is Chef’s Pastitsio, a baked pasta with layers of ground meat and bechamel sauce. The simplicity of Athena’s Greek baked chicken with garlicky lemon sauce is easily too good to be true.

Chef Billy Hantzos might just be one of the culinary patriarchs in St. Augustine ~ a man who knows that cooking means energy, dexterity and craftsmanship ~ but he is far from complexities, creating dishes without exaggeration. Pull up a chair, let’s meet for a cup of dark Greek coffee and dream about the sweet classic baklava that he will be baking soon for friends!

Billy Hantzos’ Chef’s Pastitsio, a delicious baked pasta with layers of ground meat and bechamel sauce.

22 / JUNE 2025

‘Graet’ Pizza

By Georgia Rae Taylor – Owner of Graet Goods on W. King Street

The Best Pies In Town.

When you publish a list of your favorite pizzas, we feel it’s best to leave the rankings up to the reader.

We decided we would list our favorite pizzas in alphabetical order. Eat - you deserve it!

– Editor

Carmelo’s It may look like a gas station from the outside, but don’t overlook Carmelo’s as a great place to grab a slice! I personally love their Hawaiian, due to the way they chop the ham. Instead of strips or small slices of ham like you normally see, the ham is almost minced and it’s cooked to crispy perfection. Their crust is nice and thin too and overall, it’s just a delicious piece of pizza. I highly recommend their meatballs as well.

Hillary’s Chicago Pizza I’m not from Chicago, but the owners of Hillary’s are, so you can be sure to get an authentic deep dish pizza here. They serve crunchy cornmeal deep dish crust and crispy, thin tavern style pies, so there’s something for everyone. Be aware that the deep dishes take at least 45 minutes to make, so either call ahead or make sure you don’t mind waiting. It’s worth it!

Pizza Time In 2015, these folks were named 2nd best pizzeria in the United States by Trip Advisor and you certainly don’t earn an accolade like that from having bad pizza. Their pizza is a little on the pricey side, but so worth it. They also might have a line out the door, but as a local, I will stand in line to get slices you just can’t get anywhere else (pro tip: call in your order and park near the Floridian to beat the line). My absolute favorite is called the Grandma’s Slice. The crust is thick, more like focaccia bread and simply topped with pizza sauce, cheese, and basil. It feels fresh. I also recommend ordering the olives and arancini.

Real Peel Nestled outside of Muggy’s Bar on West King Street, this pizza food truck is not to miss.

Here you don’t buy by the slice, instead you get a 12” sourdough pizza for yourself or to share with a friend. Their toppings are unique and inventive, like the Bee Sting, which is cheese and pepperoni pie drizzled in hot honey. I also really like their Fungi pizza, which has mozzarella, gorgonzola, lemon, basil, parmesan, roasted mushrooms, and caramelized onion. Another fave is the Uncle Jr., a pizza topped with mortadella slices, dollops of ricotta, and pistachios. They’re open Thursday-Sunday starting at 5pm until they sell out and they do sell out, so make sure you get there early to secure your order.

St. Augie’s Pizza Probably one of the more affordable places on the list, St. Augie’s Pizza is the place to stop in if you’re hungry and want to smorgasbord!

Their pizzas have perfectly thin crust and all the classic options. I highly recommend grabbing some wings or a calzone while you’re there too. I particularly like their pinwheels, which are like a pizza version of a cinnamon bun. Don’t forget to order some of their mini cannolis before you leave – you’ll get three to an order..

23 / JUNE 2025

“Love:Hate:Love”

MEET THE ARTIST: June 6, 2025 5:00-9:00pm

ARTIST LARRY SPEAR

Crafting the Perfect Balance Larry W. Spear calls himself a “visual composer,” layering color, shape, and line with the rhythm and spontaneity of jazz.

His paintings invite viewers to feel rather than interpret— much like savoring a beautifully balanced meal.

Each piece is a vibrant, improvisational composition meant to stir the senses.

A former art instructor and seasoned exhibitor, Spear’s work has appeared in over 80 major exhibitions and shows and continues to inspire others across Florida.

Exlusively displayed at Art Box Gallery, 137 King Street.

24 / JUNE 2025

Eggplant Tower R I S T O R A N T E I TA L I A N O 540 SR 13, #10 Fruit Cove, Florida 32259 www.bellavistaitalian.com

Chef ’s Kiss

Ingredients (per tower): 2 slices eggplant (½-inch thick rounds) Seasoned breadcrumbs 1 slice fresh tomato 1 slice fresh mozzarella Roasted red peppers Ricotta cheese Shaved Parmigiana Balsamic glaze Oil (for frying)

Instructions: 1. Prepare the eggplant: Lightly salt the eggplant slices and let them sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.

2. Bread and fry: Dredge each eggplant slice in flour (optional), dip in beaten egg,then coat with seasoned breadcrumbs. Fry in oil until golden brown on both sides. Drain on paper towels.

3. Assemble the tower: Start with one fried eggplant slice as the base Add a slice of tomato, a slice of mozzarella, and a layer of roasted red peppers Top with the second fried eggplant slice Finish with a spoonful of ricotta, a sprinkle of shaved Parmigiana, and a drizzle of balsamic glaze 4. Serve: Plate two towers with a fresh arugula salad dressed in lemon vinaigrette or a light olive oil dressing.

25 / JUNE 2025

Ahoy There

PyrateVictuals

By William C. McRea

A

visitor to St. Augustine will find no end to the choices and varities of food for any meal, be it breakfast, lunch, dinner or a snack at any time of the day. From fast food to 5 star establishment and over 350 choices in the area to please any palate, it would be hard for any visitor to this area to go hungry.

But what if we were pirates sailing the waters from here to the Carribbean? What would our choices be?

Food for pirates was as varied as the nationalities of the men within the pirate crews themselves, and as well as the many locations in the areas these pirate crews may have found themselves. First and mostly importantly – who prepared the food for these crews? Pirate ships did not have professional cooks aboard and the task of preparing meals usually just fell to an ordinary crew member who may or may not have had a talent but was put in charge of the galley for foodmaking for the crew.

They dined on pickled vegetables and salted meat – these kinds of foods had a longer shelf life, lasting longer in storage aboard ship. For longer voyages, there were a lot of biscuits: basically rock hard twice baked flat bread that needed to be soaked in a porridge, broth or stew to make it soft enought to be eaten. These biscuits were called hard tack and good luck biting into one before softening it up in your bowl of stew. Due to the extreme hardness of these biscuits, they lasted longer and were almost impervious to weevils and other insects. Dried beans and salted beef or pork was also part of the staple of daily eating.

Fresh fruits and vegetables were only available depending on the regions or ports these crews may have found themselves in.

It should be noted that meals of rich and spicy foods and large quanitities thereof were uncommon on board ship. The space in holds of pirate ships was needed for items pillaged and plundered from merchant ships (We can’t be cluttering up the hold with food stuffs when we have all this plunder to secure now can we?). In addition, rough or rolling seas and rich spicy foods don’t always mix well...enough said.

A list of terms or language used to describe meals will give you an idea of the food eaten by many a pirate: Bunny grub: vegetables Burgoo: a vile mash of boiled oatmeal ladened with salt, sugar and butter Cackle Fruit: chicken or hens eggs

Chowder: stew of cod or pork, with hard tack and pepper Dog’s Body: hardtack soaked in water and sugar Loblolly: porridge or gruel Poor John: salted and dried fish of any type

One food or meal that was common throughout the Carribbean was Salamagundi. A mix or vareity of ingredients that may have been at hand when needed, Salamagundi was usually served cold or as a salad. The difference in ingredients varied but could include: pork, beef, turtle, fish, anchovies, other seafood, eggs, cooked or raw vegetables, fruits, and pickles. This dish could be served in a bowl often times all chopped up and dressed with salt, pepper, spices, oils, vinegars and even wine blended in. Salamagundi was basically a hodgepodge of blended ingredients available when needed – which means that any meal that included it was almost sure to be different each day. Salmagundi was a popular dish in the 17th and 18th century in the Americas and the new world, although its origins can be traced back as far as the 1500s. The etymology of salmagundi is from the french word salmigonis, meaning seasoned salted meats, or possibly from middle French saligondin or salomene meaning a “hodgepodge of meats and fish cooked in wine”. However you say it, this dish probably served to satisfy almost any pirates desire for a good meal.

Of course we must include the question: What would one wash the food down with? Or as so often is today’s concern: What drink do these fine foods “pair” well with ? Drinkable water was always an issue and not often available. Aboard ship the drink of choice was wine, ale or grog. Often time the wines or ales were pillaged during raids, and a portion of said plunder was held back for the use of the crew. When it came to grog, the pirates’ preferred choice was a mix of rum, water, citrus and sugar or molasses. You’ll hear more about drinking and pirates another day.

The general belief and practice for eating by pirates was to eat sparse and light while out to sea But when on land or in port, “Eat Up Me Hearties – Yo Ho!” 26 / JUNE 2025

(904) 829-4705 | 2 St. George St, #109, St. Augustine, FL 32084 | thehightidegallery.com

Whether you’re buying your first home, your dream home, or your tenth investment property, yours will be a big investment. At the Sheryl Nelson Group, We know how important this is to you, and we have an army of experts to make sure we find the perfect property for your unique circumstances.

Finding the perfect property is just one way we can help you with your real estate purchase.

As real estate agents, we have ongoing access to experts in every related field from lending to relocation. Call us today. We’re Proud to Serve.

1965 A1A South St. Augustine, FL 32080 (904) 838-1111 27 / JUNE 2025

Epic-Cure

By Cathlene Miner

A Full Future

Epic-Cure is rewriting the narrative where food, waste, and hunger co-exist.

What began in 2018 as a reaction to a heartbreaking documentary has since evolved into a powerful community movement, one that rescues food from landfills and places it into the hands and hearts of those who need it most. At the heart of this nonprofit’s mission is a surprising and transformative twist: teaching kids to cook the rescued food. Through this effort, Epic-Cure is not just filling plates, they’re filling lives with confidence, skill, and purpose.

A Future with Full Plates and Full Hearts Epic-Cure’s work reminds us that sometimes the most powerful solutions are also the simplest: feed people, teach them, and treat them with care. In every rescued carrot and every student-cooked meal, there’s a story of resilience, resourcefulness, and hope. And at the center of it all is Epic-Cure, a nonprofit proving that when you stop wasting good food, you start nurturing great futures.

To learn more, donate, or volunteer with Epic-Cure, visit www.epic-cure.org

A Mission Born from Urgency Epic-Cure’s origin story is rooted in a moment of awareness. After watching Wasted: The Story of Food Waste, the founders were stunned to learn that between 30% and 40% of food in the U.S. is wasted, while one in six Americans faces food insecurity. “We realized we were literally throwing away the solution to a major problem,” says Sunny and Ken Mulford, Epic-Cure’s founders.

“And we couldn’t look the other way.” Beyond the human impact, there’s an environmental cost; food that decomposes in landfills contributes significantly to greenhouse gas emissions. Epic-Cure’s mission became twofold: rescue food to fight hunger and protect the planet.

How Rescued Food Travels Epic-Cure operates from logistical hubs in St. Augustine and Palatka, where food arrives from a network of grocery stores, cold storage warehouses, farms, manufacturers, and even rejected wholesale shipments. Volunteers, over 330 strong each week, sort every delivery, separating food fit for human consumption from what’s best used for livestock. What’s edible goes straight to mobile food distributions across more than 20 high-need neighborhoods each week. Refrigerated storage ensures that no item goes to waste, even if it can’t be distributed right away. Everything is tracked, checked, and treated with care.

Cooking Up Confidence at Epic-Cure’s Youth Classes While food distributions address immediate needs, Epic-Cure also seeks longterm change, especially for children growing up in food-insecure homes. That’s where their youth cooking program comes in. Designed for middle and high school students (often from Title 1 schools), these classes go beyond culinary basics. Students learn nutrition education, meal planning, and budgeting, knife and kitchen safety, measurement and math skills, and global food culture. But above all, they learn self-reliance.

“More importantly, we foster self-reliance among students who face all the challenges of generational poverty and welfare. By taking the most dedicated and accomplished of our students out into the real world... we expose them to the possibilities available to them... to achieve independence and, quite possibly, an end to their experience of economic disadvantage.” These classes break cycles, we’re not just giving kids meals; we’re giving them tools to build a better future.

Some students have even secured catering jobs, internships, and kitchen positions thanks to their training. And the joy on their faces as they prep a dish or set a dinner table for their family? That’s the real reward. Each cooking class is as flavorful as it is educational. Students begin by tasting a dish, sometimes something new, sometimes a healthy twist on a classic, and then they prepare it themselves. One week, it was vegetable soup. Initial groans gave way to surprise as herbs replaced salt and familiar vegetables turned into something comforting and delicious. Another favorite, shakshuka, a bold, Tunisian dish of spiced tomatoes, peppers, and eggs. Not only did students learn to cook it, but they also learned the story behind it, exploring geography and cultural flavor. Classes are often themed: a month of breakfasts for self-sufficiency, or restaurant-style appetizers to build fine-dining skills. Students even go on field trips to local kitchens to get a behind-the-scenes look at the culinary world.

Changing Meals, Changing Minds The ripple effect of these classes is undeniable. Students are influencing how their families shop, cook, and eat. Parents report eating more vegetables, reducing processed foods, and even sitting down together more often to share meals. “We’ve seen an attitude shift,” says an Epic-Cure instructor. “Kids who once felt powerless are now proud to bring dinner to the table. They’re excited about food, where it comes from, how to prepare it, and how to nourish others.”

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And just as importantly, everyone involved, from recipients to volunteers, is treated with dignity and respect. It’s not just a mission. It’s a community.

No Shortage of Heart Unlike many nonprofits, Epic-Cure doesn’t struggle with volunteer numbers.

In fact, many of their most dedicated volunteers were once food recipients themselves. But the challenges still run deep. Capital costs, such as repairing pallet jacks and refrigerated trucks, add up. Fuel prices and truck driver shortages stretch resources thin. Yet, Epic-Cure’s army of volunteers continues to step up, often working grueling 12-hour shifts to make sure food gets where it needs to go.

The organization remains fiercely frugal and entirely mission-driven, with the founders themselves donating more than 40 hours per week. Every dollar is stretched to serve more people, more meals, and more moments of hope.

Because sometimes, the best lessons in life are learned around the kitchen table.

Our young chefs, guided by Sunny Mulford and Maria Crann, stepped up, cooked with heart, served with pride, and proved to themselves they’re capable of greatness.

In the Arts

By Robert Waldener

Yael Zaza Flamenca

Growing up, Yael Zaza Flamenca seemed predestined for a traditional family life.

Instead, she shaped her own destiny through the modalities of art and music. Today, her career is a unique testament to her unfettered soul. Born in Paris, Yael’s childhood was spent between France and Israel. After living in Brazil and Argentina as an adult, she became fluent in five languages. Her ability to sing in as many as ten different tongues plainly shows her perseverance.

“My parents enrolled me in piano lessons when I was thirteen,” says Yael. “But I was unable to connect with my teacher and instead wanted to play guitar.” While her mother’s support had no boundaries, Yael’s father felt that music should be a hobby.

“He would only allow me to play one instrument and he had decided that it was to be piano,” she says. “While I loved him very much, my father was an authoritarian.”

Strong-willed herself, Yael bought her first guitar in secret. After a futile search for someone who could teach her to tune and play it, Yael tabled her yearning. “I kept the instrument though, because I was not ready to completely give up,” she says.

Her artistic soul drew her to another creative discipline. “After graduation, I was accepted into an acting school, but my father wouldn’t allow me to attend,” she says. “So, I went to college for economics, started an IT career between Paris and London, and married a lawyer,” she says. Despite her corporate aptitude, Yael was missing a certain passion.

At 25, her life changed directions when an undisclosed tragedy became the catalyst for her music career. “I realized this life was not my destiny,” she says. “Within three years, I had quit my job, divorced my husband, and left London. These were necessities in my pursuit of happiness.”

Through an acting visa, Yael moved to New York in 2009 and began what she calls her ‘crazy New York story’. “My accent made it difficult for me to secure roles,” she says. “I worked in a restaurant to make ends meet and lived in a women’s residence operated by nuns.” By 2010, she was performing in restaurants. “I only knew three guitar chords,” she says. “But I knew that if I could charm my audience, they wouldn’t care if I could play. So, I used humor and witty banter to captivate them.” As Yael pushed on through the entertainment scene, she met Argentinian musician Gabriel Hermida. “We had a huge musical connection,” she says. “We would playfully quarrel on stage to engage our audience.” In 2014, Yael enrolled at Queens College where she obtained her master’s degree in Jazz Performance. She and Gabriel would eventually play on cruise ships and perform in Argentina, Paris, São Paulo, Moscow, and Tel Aviv.

In February 2020, Yael traveled alone to Buenos Aires to attend the School of Music of Avellaneda, aka EMPA to study guitar for Argentinian tango and folklore. “Because of Covid, I had to stay there for six months,” she says. “But it was a wonderful experience.”

Upon Yael’s return to New York, the city was shut down by the pandemic. So, she traveled with friends to Ormond Beach, Florida. “We visited St. Augustine and I instantly fell in love,” she says. “Gabriel joined me here and we played venues like Odd Birds, Casa Maya, and Casa Monica.”

Gabriel and Yael eventually parted ways as she made her mark on Our Town. “I used to be scared to play alone,” she says, “After Gabriel left, I overcame that fear.” In addition to performing solo as ZaZa Flamenca, she would form alliances and perform with other local musicians like renowned guitarist, Jonathan Dotson. Now, fully embedded in St. Augustine, Yael has performed at Sing Out Loud, Romanza Festival, and the Concerts On the Plaza series. She is a fixture at venues like Bin 39 Wine Bar, Hilton Historic Bayfront, San Sebastian Winery, Casa Monica, and the BART on Aviles Street.

“I told my father just before he died that he was the ultimate proof I am a true artist, because he could never take me away from the life I was destined to live,” she says. “I want to be an example for everybody to never give up on their dreams.”

29 / JUNE 2025

​ aladar Cuban Eatery is a beloved Cuban bakery and café P located at 5575 A1A South #112 in St. Augustine, Florida.

Owned by Cuban-American entrepreneurs Nelly Santiago and Isela Gonzalez, the eatery offers a nostalgic taste of Cuba with a modern twist, featuring family recipes and traditional flavors.

Relax in our cozy atmosphere inside or outside in our amazing Terraza, while indulging in dishes crafted by Cuban chefs. As St. Augustine’s top Cuban restaurant, we take pride in delighting visitors, locals, and food enthusiasts from all corners.

Come taste the best of Cuba!

Indoor/Outdoor Seating

Bakery and Café

Delicious, Original Fare

30 / JUNE 2025

(904) 295-3662 info@paladarcubaneatery.com 5575 A1A South #112 St. Augustine, Florida 32080

wine cheese charcuterie music friends.

Come enjoy downtown’s best kept secret and most intimate venue – nestled in a secluded courtyard in the heart of downtown St. Augustine.

57 Treasury Street [904] 217-4546 n casadevino57.com

31 / JUNE 2025

Classic Aperol Spritz

Chef ’s Sip A proper Aperol spritz tastes like summertime in Italy and looks like a golden orange sunset. We’ll gladly sip one on our front porch overlooking our overgrown front yard, while imagining a view of the Italian Riviera.

Aperol Spritz Ice 3 ounces [1 part] Aperol 3 ounces [1 part] dry Prosecco 1 ounce [a splash] club soda or sparkling water Orange slice, for garnish Instructions Add ice to a wine glass until it is nearly full.

Pour in the Aperol Pour in an equal amount of Prosecco.

Top your drink off with a splash of club soda and add a slice of orange.

Enjoy!

Only true Aperol will do here. Aperol is a bright orange apéritif. The brand describes the flavors as, “zesty orange with complex herbal scents harmonized with a touch of vanilla.” Look for Aperol near the liqueurs or amaros at the liquor store, or simply enjoy one at dinner when you dine at Bella Vista Ristorante Italiano in Fruit Cove.

R I S T O R A N T E I TA L I A N O 540 SR 13, #10 Fruit Cove, Florida 32259 www.bellavistaitalian.com

32 / JUNE 2025

(904) 770-2990 34 Granada Street Saint Augustine, FL 32084 www.lobstahonaroll.com 2 boston locations, too!

(904) 217-0176 125 King Street, Suite C Saint Augustine, FL 32084 www.gringostacos.org locally owned!

33 / JUNE 2025

MASTER FENCE CRAFTSMANSHIP FOR YOUR HOME’S

SECURITY. VINYL WOOD ALUMINUM RESIDENTIAL COMMERCIAL

Let us Build Your Dream Fence!

Come.

[754] 400-1692 TRIPLIIICROWN.COM

‘Come’ means ‘eat’ in Español.

In English, it is a suggestion to visit us for authentic Mexican food, from nachos to ceviche, to enchiladas, burritos, and [of course] tacos.

We are a taquería with full bar, preparing fresh delicious food.

Dine in and curbside pickup.

Come!

TACO LIBRE #2 St. Augustine Beach 1001 A1A Beach Blvd (904) 679-4230 TACO LIBRE #3 St. Augustine 2600 N Ponce de Leon (904) 679-5279

34 / JUNE 2025

Secret Spots County Oceanfront Parks

By Kit Keating

W

hen it comes to settings, there are many wonderful waterfront restaurants to choose from in Our Town. The atmosphere while dining on or near the water cannot be surpassed. Still, there is a certain ambience that St. Johns County’s oceanfront parks hold for the adventurous few who want to pack a picnic and sally forth. The tang of the ocean air somehow stimulates the appetite, and these Parks are generally quiet and will provide hours of enjoyment. Their hours of operation differ, but are available online. Of course, this jaunt will be weather-depenent, but with a bit of planning, you’ll be guaranteed an enjoyable experience.

We’ve provided this list of Parks featuring picnic tables, starting from the North end of St. Johns County, heading south to the line with Flagler County. There are plenty of other great parks without picnic tables and/or not directly on the ocean, but we’ll get to those worthy destinations in a future issue.

Parking is available at all these oceanfront parks.

Frank Butler County Park East 5860 A1A S, St. Augustine FL 32080 Crescent Beach Park 6930 A1A South / Cubbedge Rd St. Augustine, FL 32080

When’s the last time you had an oceanfront picnic?

Enjoy!

Guana Tolomato Matanzas National Estuarine Research Reserve 505 Guana River Road Ponte Vedra Beach, FL 32082 Surfside Park Beach 116 Poplar Avenue St. Augustine, FL 32084 Anastasia State Park 300 Anastasia Park Road St. Augustine FL 32080 35 / JUNE 2025

Rise [Nibble] and Shine!

“Breakfast & Bed” Inns S

taying at a bed and breakfast might seem like an old-fashioned way of traveling, but lately, it’s become anything but that. It’s more like staying in someone else’s home rather than a hotel – with a hearty breakfast included in the hosted accommodation. But it’s the perfect answer for anyone looking for a cozy and more personalized stay. B&Bs have a rich and fascinating history: originally, they were private homes that opened their doors to travelers in need of a place to stay. The majority of the travelers at the time were pioneers, miners, workers, or early explorers who were traveling long distances and needed a place to stop for the night and be served a home-cooked meal before they continued on their journey. One key difference between a bed and breakfast and a hotel is location.

They are typically located in residential areas, while hotels are usually located in commercial areas.

It’s also common to find B&Bs in more rural places; in fact, only 23% of B&Bs can be found in urban areas. That statistic suits a visit to St. Augustine, because you’ll either be in the heart of historic downtown, or a stone’s throw from it!

When you stay at a Bed & Breakfast in St. Augustine, it is all about getting a true taste of the town – not just plunking your head on a pillow at the end of the day. In a local B&B, you’ll truly feel the heartbeat of Our Town. In each B&B, a unique and delicious breakfast personalized for you will start the day. Once you’re fueled with deliciousness, it will be time to step out onto our historic streets. No matter which B&B you choose, you’ll have a unique experience, making your stay in Our Town memorable.

Whether you’re visiting for a romantic getaway, a family celebration, or a personal retreat, the historic B&Bs of Our Town invite you to enjoy a mix of warmth, history, and local flavor.

Looking for a laid-back, relaxing getaway in lovely St. Augustine, Florida? Now you can pick your view...

Why not choose Downtown St. Augustine’s NUMBER ONE rated waterfront hotel, located on our historic city’s bayfront?

Or if you prefer sandy feet to go with your salt air, choose our beach cottages, directly on the Atlantic Ocean just over 2 miles from downtown.

Visit us soon! You’ll be glad you did.

BAYFRONTMARINHOUSE.COM n [904] 284-4301

36 / JUNE 2025

Food Truck Rally

By Carly Overbey

S

t. Augustine is known for its eclectic food scene. We are blessed with fresh ingredients like local shellfish, seafood, and various seasonal vegetables. Scattered throughout the city are unique little pockets and communities that add a harmonious vibe and beat to the pulse of the food scene – Food Trucks. As Kyle Bray of Uptown Scratch Kitchen described it: “We are just local people making local food.”

I sat down with Kyle of Uptown Scratch Kitchen which is located at Marina Munch off South Ponce de Leon Boulevard by a picturesque marina on the San Sebastian River. There you have an amazing breeze and a nautical view with many boaters coming and going. I asked Kyle why do you do what you do? A smile crept across his face and he simply said, “I love to serve people good food and make them happy.” The dish we discussed were his locally caught shrimp tacos served with a flour tortilla and pineapple corn salsa topped with a sriracha aioli. He also insisted I try the fresh rosemary and garlic fries. The shrimp were massive and they literally melted in your mouth and the fries were cooked perfectly! Go check him out and enjoy a delicious lunch with an epic view.

Downtown outside Spinster Abbott’s – a very happening bodega – you will find Michael Dennison of Hot Box. Michael is a native North Floridian that had been working in some restaurants but wanted to know where the food was grown that he was creating so he moved to Hawaii for a few years and worked as a farmer. He moved back to be closer to his family and opened his truck. His feature dish that we tried and discussed was his spicy ahi tuna poke bowl seasoned with his homemade furikake seasoning. It was outstanding! He also gave me a tip that his spam musabi are perfect to have as a snack when your pocket when your out and about or catching a show! Not only can you find Hot Box and many other local goodies at Spinster Abbott’s but you can also grab a coffee and shop Snake Bird Vintage. Tell her Carly sent you!

Liz Rieser at Late Risers Food Truck is a French Gourmet trained Chef who migrated to St. Augustine from the Florida Keys. Liz brings a different approach to her moveable feast, and so her truck can be found at various catering events such as St. Augustine Food and Wine Festival as well as weddings and rehearsal dinners.

She wanted to feature her “stumble out snack” French toast bites. These delectable morsels are fashioned from local brioche bread with a Nutella Bourbon sauce topped with toasted pistachios...need I say more?

Jerry Asker of Funkadelic Food Shack has just recently established a shiny new restaurant off A1A in St. Augustine Beach. He operated Funkadelic Food Truck for 11 years and served dishes like OG Burger, lump crab grilled cheese and shrimp sliders, and still offers catering services with the Truck. I opted for the fresh shrimp sliders which were amazing paired with the beet fries. I love beets so this side item opened up a whole new world for me. Funky fabulous food by funky folk!

Back at Marina Munch you can find Moises Castillo and his wife Jorja Marquez cooking and prepping together in their truck Latino Street Food. “Let’s Taco Bout it!” There you will find many choices of Latin American street food such as fresh burgers, tacos, and burritos all served with Moises’ big smile.

Big Island Bowls is located on Anastasia Island and is just the cutest little food truck. Brendan and Kelly Schneck started the truck over a decade ago after moving back also from Hawaii. They love serving fresh and healthy food to their customers that tastes great! They are the trendsetters of acai bowls here in town and served me a wonderful fresh sweet chili poke bowl followed by a delicious endless summer acai bowl. As a BIG bonus, their staff is darling as well. Go say Aloha!

So when you are hungry skip the chains, skip the lines, go enjoy some delicious fresh and local food at one of these hot food trucks and get your taste buds talking! Cheers!

37 / JUNE 2025

The Modern Rose is more than just a café — it’s your all-day brunch destination, specialty coffee shop, and charming tea house all in one. From decadent vegan sweets and wholesome gluten-friendly meals to handcrafted boutique pastries, every bite is made to delight. Sip on 50+ organic and boutique teas, or enjoy our specialty-grade, single-origin, locally roasted coffee, ground fresh and brewed in-house for the perfect cup every time.

Step into a space that transforms with the seasons and feels like home. As a woman-owned, mother-daughter business, we put heart into everything we do — because when you’re here, you’re family.

We rose you!

38 / JUNE 2025

62 Cuna St. St. Augustine, FL (904) 907-2136 StAugustine@TheModernRose.com Mon - Sun 8a-5p

Yesterday, Today and Tomorrow

How We Live Matters.

W

hat an incredible pleasure it is to be the publisher of Loving Our Town – a publication born from a simple but powerful idea: that how we live matters.

Lifestyle journalism is about more than trends or tips. It’s about the deeper pursuit of balance, beauty, purpose, and joy. At Loving Our Town, we’ve always believed that storytelling has the power to elevate the everyday. Whether it’s a profile on someone reinventing wellness, a home that tells a story of sustainability and soul, or a recipe that becomes part of a family tradition – we don’t just share content, we share inspiration.

I want to thank the team behind the pages: our gifted writers, editors, stylists, designers, photographers, and digital crew. Each of you brings authenticity and heart to everything you do.

To our contributors, readers, and community – your passion for living well is what fuels us. And to our partners and advertisers, thank you for believing in the value of mindful, modern living.

As we move forward, we embrace change, but we remain rooted in our mission: to celebrate life in all its forms – beautiful, messy, simple, and extraordinary. We are not just a magazine. We are a movement toward intentional living.

Thank you for being part of our journey. The best is yet to come.

Lenny Gillette Publisher [904] 540-8672

39 39 / / JUNE JUNE 2025 2025