Ocala Style | August 2023

352.804.8989

Equestrian Facility - NW Ocala

244.23 +/- acre horse training facility offers a turnkey equestrian experience! Located in NW Marion County, only 10 miles from the World Equestrian Center and 10 miles to Ocala Breeders’ Sales. The training facility is complete with 6 barns with 198 stalls. 1 +/-mile irrigated dirt racetrack, plus a 7/8 mile +/- turf track. Amenities on the farm include an equestrian swimming pool with a deck and PVC fenced exterior for safety, 7 European walkers, 12 round pens, 3 riding arenas, 42 lush green paddocks, automatic waterers, an office and 2 workshop/storage buildings. The equestrian facilities are top-notch, with all the amenities needed for a top-quality thoroughbred or other equestrian operation.

The first residence has 3 en suite bedrooms, 3 full and 2 partial baths, with 8,295+/- square feet of living area. Upon entering, you will be welcomed by an impressive entrance with soaring vaulted ceilings and designer lighting. A 30 foot x 70 foot oversized display room with a center fireplace, built-ins, and recessed lighting offers space to display your trophies or memorabilia. The spacious executive office has solid African Padauk doors and a generous sitting area. Bonus room. Gourmet chef’s kitchen. The level of custom finishes throughout the estate set this property apart. Swimming pool and Jacuzzi tub. The outdoor kitchen with a built-in barbecue is ideally situated to enjoy the serene resort-style pool area. Private underground soundproof 50-foot firing range. Oversize 3-car garage with upstairs 2-bed, 2-bath guest house.

Joan Pletcher, Realtor

Our results speak for themselves.

List with Joan today!

Hilltop Farm

This turn-key equine facility on 47+/- acres is an ideal fit for the avid horse lover or a full-time horse trainer. The equine amenities include 5 barns for a total of 56 stalls, 10 various size paddocks, a gallop track, a round pen, a breeding shed, updated main residence with beautiful views overlooking the farm and pool area. Mature landscaping, beautiful oaks, and lush green grass. This farm offers the perfect setup for any discipline. Also available is high-speed internet with repeaters throughout the property. This exceptional facility provides functionality and convenience and is only 15 miles from the World Equestrian Center.

The second residence is a magnificent 2-story Mediterranean-style home that features 4 bedrooms, 4.5 baths and a large office with 6,402+/- square feet of living area. Grand living room with 26’ ceilings and custom stone fireplace. The chef’s kitchen, with beautiful custom-made cabinets, opens to the family room. A spacious upstairs bonus room could serve as a theater, man cave or extra private living space. Bar area with custom cabinets, an icemaker and an impressive bar-style glass door refrigerator. An inviting guest bedroom and full bath round out the upstairs. The outdoor space is an entertainer’s paradise, featuring an expansive covered terrace. Enjoy the convenience of being just minutes away from schools, fine dining and hospitals. Call for available options.

NW Equestrian Estate

This 136+/- acre incredible estate features state-of-the-art equine facilities. Professionally sculpted and architecturally designed main residence encompasses 4,000+ square feet of living area with 5 bedrooms and 4 baths overlooking your own private stocked lake. Detached garage and 1-bedroom, 1-bath guest quarters. The Inn offers 4,925 +/- square feet of space, with 8 ensuite bedrooms. The equestrian facility includes a 5-stall barn with 1/1 apartment, 25 stall barn with a covered European free walker and hydrotherapy spa. 5/8 +/- mile synthetic cushion training track with 50-foot-wide banks and turns. This property is truly in a league of its own. Adding to the allure are paddocks and private areas with magnificent trees set off by up lighting, plus fiber optic cable for internet. You must see this property to appreciate its incredible setting and unique amenities.

What should you expect working with Joan Pletcher?

Expect an unparalleled combination of professionalism, integrity and relentless commitment to her client’s unique needs, interests, and desires.

Joan is a residential, equine property and land development REALTOR® since 1985 and a horsewoman herself so her clients have the benefit of experience and specialized expertise.

“The Ocala region is home to the most beautiful equestrian estates and horse farms in the United States and the natural beauty of the area, along with an amazing variety of equine-centered activities and venues, such as the phenomenal World Equestrian Center, makes this a place that more and more people want to call home,” says Joan.

Publisher’s Note

ome of the things that make me very happy, in no particular order, are the perfect homemade soft corn tortilla that doesn’t fall apart before I can finish my taco. Fresh pasta. A flaky biscuit. My friend Janet’s omelets. My friend Sarah’s homemade goat cheese. A soft chocolate chip cookie with the perfect balance of salt and sweetness. Chicken noodle soup, which can cure just about anything.

Summed up: Simple food, well done. For those who also equate food with joy, this issue is for you, and we hope it ends up in the kitchen with you as you follow along with some tasty recipes offered up by a few friends and neighbors.

Our Food + Drink issue explores a wide range of flavors, from the story of a precocious chocolate maker and baker, Michael Sterczewski, age 13, and his Chocolate Dreams of Paris enterprise, and the personal and professional pairing of Gjon and Violeta Merdita, the team behind La Dolce Vita Gelato & Pastry.

Our Eat Up guide to sweets and premade treats tips you off about where to find some real delicacies within the community, from Venezuelan Guava Bread to Maple Bacon donuts.

Jill Paglia mixes up some seriously good salads, including the Italian Pasta version on the cover, while Scott Mitchell explores the history of cooking in cast iron and Nick Steele takes a look back at the colorful life of one of Ocala’s most beloved cooks, Miss Pearl.

For those who like to grow their own herbs and spices, our gardening guru Belea Keeney writes about how going beyond the norm can bring some fun new flavors into your kitchen.

Food! It’s one of our favorite topics. We hope you find your joy!

Jennifer Hunt Murty Publisher

Publisher | Jennifer Hunt Murty jennifer@magnoliamediaco.com

Magnolia Media Company, LLC (352) 732-0073

PO Box 188, Ocala, FL 34478

Art

GRAPHIC DESIGNER Amy Harbert amy@magnoliamediaco.com

PHOTOGRAPHERS

Bruce Ackerman Eighteenth Hour Photography

Meagan Gumpert, MAVEN photo + film Maudie Lucas

Dave Miller, MAVEN photo + film

John Jernigan

ILLUSTRATORS

Jordan Shapot

David Vallejo

CLIENT SERVICES GURU

Cheryl Specht cheryl@magnoliamediaco.com

ocalastyle.com

ocalastyle

ocalastylemagazine

ocalastyle

Editorial EDITOR IN CHIEF

Susan Smiley-Height susan@magnoliamediaco.com

CREATIVE CONSULTANT

Nick Steele nick@magnoliamediaco.com

ASSOCIATE EDITOR Greg Hamilton greg@magnoliamediaco.com

CONTRIBUTING WRITERS

JoAnn Guidry

Belea Keeney

Scott Mitchell

Jill Paglia

Julie Sieg

Dave Schlenker

Beth Whitehead

Sales ACCOUNT EXECUTIVE Evelyn Anderson evelyn@magnoliamediaco.com

D istribution

Rick Shaw

36 SAVORING THE SWEET LIFE

Gjon and Violeta Merdita found success in their personal and professional pairing.

40 EAT UP

Our guide to local favorites for sweets and premade treats.

44 SWEET DREAMS

This young Ocala chocolatier is a budding businessman with big plans.

50 QUEEN OF THE KITCHEN

Learn about the legendary lady behind one of Ocala’s most beloved historic restaurants.

55 SERIOUSLY GOOD SALADS

Our resident foodie Jill Paglia says now is the perfect time to create some healthy and delicious salads.

in this issue

22 MEETING UNMET NEEDS

Voices for Children of North Central Florida serves children in the 5th Judicial Circuit.

26 VOWS

Celebrating the most special day of local brides and grooms.

29 A TASTE OF HOME

Friends and neighbors share favorite recipes for entertaining at home.

59 CAN’T LIVE WITHOUT Julie Sieg shares some of her favorite things.

60 SCHLENKERISMS

The Big Chill, UCF style.

61 COOKING THEN AND NOW

Preparing food in cast iron has been around for thousands of years.

63 GROWING HERBS AND SPICES

Going beyond the norm can provide some fun flavors and aromas.

ON THE COVER: Jill Paglia’s Italian Pasta Salad, photographed by John Jernigan

At Left, by Bruce Ackerman

Stack of cookies, photo courtesy of Baked By Small Batch

INSIDER

Social Scene

Photo by Bruce Ackerman

Sam Anderson, Shae Bement and Isa Prewitt checked out the Sounds of Summer Concert on July 8th at the Ocala-Marion County Veterans Memorial Park. The family-friendly event included entertainment, a dunk tank, games and fireworks.

Sounds of Summer Concert & Fireworks

OCALA-MARION COUNTY VETERANS MEMORIAL PARK

Photos by Bruce Ackerman

From family-friendly games and entertainment to fireworks, the July 8th celebration featured something for everyone. The park, which is filled with tributes to local military men and women, is supported by the Friends of Marion County Veterans Park Foundation.

Members of the band Atlas

Luke Long

Phil Rosler, Dorothy Antonelli and Ralph Mueller

Rocio Arce and Laura Conyers

Cass Jones

Rex Lanctot, Emma Belle Lanctot, Kylee Voisine and Allison Lanctot

Bob Read, Alex Maldonado and Dawn Maldonado

Bring The Heat Dog Dock Diving

The International Dog Sports event on July 1st and 2nd had multiple jump opportunities, like distance, fetching and speed. A wide range of canines participated, along with their adoring humans.

OCALA DOG RANCH

Photos by Bruce Ackerman

Cheri Grant, Sally Saxton and Julie Ostrander with Zata

Mike Miller with Timmy

Neil Hennessey, Sally Saxton and Cheri Grant

Babs Mahoney and Sally Saxton with Pizookie

Valerie Simonson with Gambler

Located in the heart of downtown Ocala, Harry’s offers traditional Louisiana favorites like Shrimp and Scallop Orleans, Crawfish Etouffée, Jambalaya, Shrimp Creole, Blackened Red Fish, Louisiana Gumbo and Garden District Grouper. Other favorites, like French Baked Scallops and Bourbon Street Salmon, are complemented with grilled steaks, chicken, burgers, po’ boy sandwiches and salads. Their full bar features Harry’s Signature Cocktails, such as the Harry’s Hurricane, Bayou Bloody Mary or the Cool Goose Martini. They also feature wines by the glass and a wide selection of imported, domestic and craft beer.

Harry’s Seafood

Bar & Grille

24 SE 1st Avenue, Ocala

(352) 840-0900 › hookedonharrys.com

Mon-Thu 11a-9p › Fri & Sat 11a-10p › Sun 11a-8p

Happy Hour Specials:

2-7p every day

$4 Draft Beer

$5 House Wine

$5 Premium Cocktails

$6 Super Premium Cocktails

$7 Harry’s Signature Cocktails

Braised Onion Restaurant, where you’ll experience “Comfort

Food with Attitude” in a fun, warm and colorful atmosphere. Open for lunch and dinner. Don’t forget the decadent dessert menu, which includes the prize-winning bread pudding, coconut cream pie, cheesecake and crème brûlée. Private meeting and banquet room available.

Braised Onion

754 NE 25th Ave., Ocala (352) 620-9255 › braisedonion.com

Tue-Thu 11:30a-9p › Fri-Sat 11:30a-10p

Sun 11:30a-8p

Full menu online at braisedonion.com

Head to El Toreo for the best Mexican food this side of the border! Enjoy all of your favorite traditional Mexican dishes in a friendly and festive atmosphere.

Specials:

Mondays and Wednesdays, Margaritas are $2

Saturdays, 2 for 1 Margaritas All Day

El Toreo

3790 E Silver Springs Boulevard, Ocala (352) 694-1401 › 7 days 11a-10p

SR 200, Ocala (352) 291-2121 › 7 days 11a-11p

Free First Saturday

APPLETON MUSEUM OF ART

Our world-class museum offers free admission the first Saturday of each month. On July 1st, visitors could view exhibits, create art in the Artspace, check out some food trucks and see a screening of Creature from the Black Lagoon

Photos by Bruce Ackerman

Malcolm Harris and Julianna Harlow

Kaye Nagle, Lorraine Stout and Connie Hart

William, Liam, Adaline and Janna White

Renee Ross

Jason Steuber and Victoria Billig

Levitt AMP Ocala Music Series

The April 14th to June 23rd series was sponsored by the city of Ocala and Marion Cultural Alliance. Most concerts took place at the Martin Luther King Jr. Recreation Complex, except in the case of inclement weather, when they moved to the nearby E.D. Croskey venue.

E. D. CROSKEY RECREATION CENTER

Photos by Bruce Ackerman

The Sean T Music Quartet

Emily Parkman, Colin Parkman and Matt Maio

Harmony Pete Don McCardle and Susan Strickland

Heatherann and Rick Cundiff

Tho’Mya and Thomas Garvin and Gail Dukes

On the Scene

A guide to our favorite monthly happenings and can’t-miss events

LIBRARY BOOK SALE

Headquarters Library

August 5

The Friends of the Library put on regular book sales to help fund library programs such as the Born to Read books for children, program supplies for various events and producing the WORDS magazine. Admission is free and books for sale include paperbacks, hardbacks and more for very reasonable prices. For more info, friendsoftheocalalibrary.org

FREE FIRST SATURDAY

Appleton Museum of Art

August 5

Admission is free and you’re invited to peruse the regular and special collections, enjoy the grounds and make your own art in Artspace. This month, artist Charles Eady offers a gallery tour, focusing on his exhibit The Unscene South. It features the daily lives of “free Blacks” from the Civil War era. The food truck this month is the Donut Express. Ongoing exhibits include Heroes: Works from the Permanent Collection and Equine Art. Check out appletonmuseum.org for more info.

OCALA POLO CLUB SUMMER SUNSET GAMES

Florida Horse Park

August 5 (also 12, 19 and 26)

As the sun goes down, you’ll be up close to the

“Sport of Kings.” Tailgating on the sidelines is free; you can pull up and set up your chairs and snacks. This month’s match themes are Throwback Day, Sportsmanship Cup, Citrus Cup and Super Hero Day. Dogs on leashes are welcome. For more info, ocalapolo.com

DOG DOCK DIVING

AUGUST BARN BURNER

Dogwalker Ranch

August 5-6

It’s hot out there, but dogs frolicking in the pool and jumping for targets, what could be more entertaining? This tournament will have a variety of competitions, including Eclipse (air grab) and Velocity (speed swimming). Free for spectators. For competing canines, $20 per round in advance; $25 day of event. See ocaladogranch.com for more info.

Dog Dock Diving, photo by Bruce Ackerman

SHARON OWENS: BARBRA STREISAND REMEMBERED

Circle Square Cultural Center

August 10

Recreating the look and sound of the iconic songstress, this show covers her early ‘60s hits to more recent offerings. Expect to hear the hits like Memories, Don’t Rain on My Parade and The Way We Were, along with Broadway tunes and more. Tickets are $29$34. See csculturalcenter.com for more info.

FOREVER EVERLY: THE EVERLY BROTHERS ROCKUMENTARY

Reilly Arts Center

August 11

This blend of movie performances and live music covers the Everly Brothers era that also includes music from Paul Simon, The Beatles and others. Featuring brotherly harmonies, soft rock and ‘60s songs, you can dig out your bell-bottoms, find that leather patchwork vest and be ready to sing and dance along. Tickets are $20-$45. See reillyartscenter.com for more info.

RISING COUNTRY ARTIST CONCERT

Vivid Music Hall, Gainesville

August 11

Ocala’s own Noah Hunton headlines a mix of new country artists, including singer/songwriters

Austin Hunter and Jagger Whitaker, and the band

Myxed. General admission is $15; a meet and greet package is available for $30. The evening caps off with dancing and more music. For info and tickets, see noahhuntonmusic.org or bit.ly/risingcountry

WATKINS GLEN SUMMER JAM

Reilly Arts Center

August 18

With another nod to the past, this 50th anniversary celebration of the Watkins Glen Summer Jam concerts has live music from Steeln’ Peaches, Uncle John’s Band and Hannah Harber & Thomas Wynn. Musical performances will include nods to the Allman Brothers Band, the Grateful Dead and The Band. Tickets are $25-$55. See reillyartscenter.com for more info.

SALSA NIGHT ON THE SQUARE

Downtown Square

August 19

Slip on your dancing shoes and head to the square for this evening of cha-cha, salsa steps and hot music. Local dance school Baila Caliente puts on this party and offers free salsa lessons and dance how-tos. There will be food trucks and other vendors. See facebook.com/ocalacaliente for more info.

Noah Hunton, photo by Dave Miller of MAVEN photo + fi lm

SUZANNE MORGAN TRIBUTE TO LINDA RONSTADT

Morgan’s Music Junction, Summerfield

August 19

This tribute is sure to have smooth tunes and stellar vocals. From her ‘60s hits to her standard covers, Ronstadt’s voice and vibe is recreated in her biggest hits. Tickets available from bit.ly/tribute-ronstadt, $15 in advance; $20 day of show. See morgansmusic.com for more info.

MARION COUNTY CAREERS AND COLLEGE EXPO

College of Central Florida

August 24

If you’re ready to get back to school (or work) students and their families are invited to talk with representatives from an estimated 60 educational institutions, professional and government organizations, and the military. For more information, visit cf.edu.

REAL STORY OF FORT KING

Silver River Museum

August 26

Kathleen Ramirez, city of Ocala outdoor and historical resource coordinator, gives a talk on the importance of Fort King during the Second Seminole War, about the founding of Ocala and Marion County, and the reconstruction of the fort. The talk is free with the $8 per vehicle fee, which includes the museum and exhibits. For more info, ruth.fletcher@ floridadep.gov

ATLANTIC CITY BOYS

Circle Square

Cultural Center

August 25

With their stellar harmonies and spot-on renditions of songs from the ‘60s and more, expect to hear hits from The

Drifters, The Beach Boys, Frankie Valli and the Four Seasons. Tickets are $33-$38. See csculturalcenter.com for tickets and more info.

UPCOMING OCALA SHRINE RODEO

Southeastern Livestock Pavilion

September 1-2

The tradition continues in the 41st annual event, which raises money for the Shriners Hospitals for Children and local youth organizations. You’ll see bareback bronc riding, barrel racing, bull riding and team roping. The event is sanctioned by the Professional Rodeo Cowboy Association and Women’s Professional Rodeo Association. Tickets are $25 at the gate. Check out ocalashrinerodeo.com for more info.

OCALA COMIC CON

World Equestrian Center, Expo 1

September 16-17

Comic Con returns for its 10th year. With special guests Cameron Monaghan, Sam Witwer, Keith David, Cassady McClincy and Cailey Fleming, the convention spans comics, sci-fi fandom, manga, cosplay, trading cards and more. Weekend passes start at $40 and VIP packages are available. Free for ages 10 and younger with a paying adult. See ocalacomiccon.com for more info.

Ocala Comic Con, photo by Bruce Ackerman

Longboat Key - just a short drive away.

Named as one of the top ten island destinations in the U.S. in Conde Nast Traveler’s Readers’ Choice Awards, the twelve-mile island is luxuriously located on the Gulf of Mexico, bordered on the west by azure blue waters and on the east by beautiful Sarasota Bay. Long known as the hideaway of celebrities and reclusive notables, Longboat Key offers visitors a respite from the crowds while still providing the quintessential Florida beach experience. Blue skies, swaying palms, sultry breezes, playful dolphins, sandy beaches and a quiet calm welcomes the evening sunset, and beckons the discerning traveler.

For a limited time, take advantage of fall discounts and off-season rates to this nearby destination. Contact us today for your FREE visitor’s guide.

Meeting Unmet Needs

Voices for Children of North Central Florida serves children in the five-county 5th Judicial Circuit.

By Beth Whitehead |

by Bruce Ackerman at Soleil Bakery & Social House

Voices for Children of North Central Florida (VCNCF) was founded in 1991 and serves children from newborn to age 18 in the 5th Judicial Circuit, which includes Marion, Citrus, Hernando, Lake and Sumter counties.

The 501(c)(3) organization provides for children assigned to the Guardian ad Litem Program in the 5th Circuit. These are youngsters who have been adjudicated dependent by the state due to alleged abuse, abandonment or neglect. Guardians ad Litem are volunteers who advocate in court proceedings for the “best interest of

the child.” VCNCF offers additional support by supplying funds for emergency and unmet needs. These needs may be for clothing, furniture normalcy activities, medical attention, holiday gifts and items needed by older children who are aging out of the system or who are en route to independent living.

“Our goal is to aid these children at a very critical and confusing time in their lives to make the transition to new living situations as comforting and comfortable as possible,” says VCNCF president Sue Carpenter. “We’re all volunteers.

Photo

Front, from left: Sue Carpenter and Kathleen Cossey; and back, from left: Betty Frankfather, Gae Pensabene, Alan Gouge, Jeff Cohen, Jane Gouge and Joan Knight.

We work from our homes. We have no office space; we have a donated storage facility we use for our materials and hosting events and so forth.”

The group began with five or six members in 1991 and now has 15. They start with covering the basics, such as clothing or sometimes a bed. About 10 years ago, the nonprofit started a normalcy program that aims to give the kids opportunities many of us likely took for granted when we were young.

“What we have found in working with these kids is that the state pays for their basics to a point. But a lot of these kids want to participate in extracurricular activities and there’s no funding provided for that,” Carpenter explains, adding that funds provided by VCNCF may allow the children to participate in, for instance, music lessons, purchasing a musical instrument, going to camp, football and cheerleading, going to homecoming or on a school field trip, or for a school project.

For children aging out of primary education, VCNCF’s Independent Living program educates and equips them for living on their own.

“We have a supply of binders we get from Foster Club of America,” Carpenter says. “And the binders contain areas to record things with all of their medical records, all of their dental records, their school records, if available, their birth records, anything from school as far as awards go, and so forth.”

The binders also guide the youths through things like how to apply for a first apartment and what it takes to buy a car.

At Christmastime, VCNCF gets festive with

the Tree of Angels program. Every holiday season, Carpenter sends forms to the Guardians ad Litem requesting information about each student’s Christmas wish. VCNCF presents the requests to sponsors, who respond with gifts, games, toys, clothes and gift cards.

The newest form of assistance VCNCF offers is a 2024 renewable scholarship, which is not need-based. The youth simply apply through their Guardian ad Litem.

“At the Statewide Guardian ad Litem office, we appreciate the nonprofits throughout Florida who support the abused, abandoned, and neglected children our office represents daily in court and the community. Voices for Children of North Central Florida continues to assist our foster children with important normalcy needs in their local community, from basic clothing necessities and extracurricular activity fees to medical needs. We appreciate their dedication and support of our most vulnerable children,” offers Statewide Guardian ad Litem Office Director of Communications Melissa Bujeda.

Funding for VCNCF is from grants, donations, fundraisers and other activities with various organizations and supporters. A bulk of the funding comes from an annual quarter auction fundraiser.

“It’s held in a community center in Citrus County,” Carpenter says.

“We usually get around 200 guests. We serve a full dinner and 95% of the food is donated.”

For more information, go to voices4childrenfl.org

Top photo courtesy of Voices for Children

Sp d of

Enc e Cele ati

he Festivals of Speed celebration returns for an encore at the World Equestrian Center (WEC) Ocala on September 10th.

Festivals of Speed was founded in 2004 by Joe Sabatini as the ultimate luxury showcase for discerning enthusiasts with a passion for all forms of transportation and has grown to be known as a premier exhibitor in the industry.

“We are pleased to be back again to this fabulous venue,” Sabatini says, “and we welcome car and motorcycle enthusiasts from all over to show their vehicles with us.”

Guests can easily plan to spend a full day checking out a display of classic and exotic car brands, including Ferrari, Lamborghini, Rolls-Royce, McLaren, Ford, MOPAR and others in WEC’s 145,000-square-foot Expo Center 2.

Sabatini says attendees will have a rare opportunity to appreciate automotive masterpieces of design and engineering in a setting that is festive and elegant.

Guests can tour the sprawling facility at their leisure and dine al fresco as they enjoy live entertainment on the Grand Plaza during the evening.

In addition to all the horsepower on display, there will be lots of equine action on the WEC campus as well. The venue, which draws exhibitors and patrons from around the world, is the largest equestrian complex in the United States, with worldclass indoor and outdoor arenas offering state-of-the-

art amenities to accommodate numerous disciplines.

Sabatini says there will be horses competing throughout the property during the luxury car show and celebration and that attendees can avail themselves of all WEC has to offer, including fine wines and festive cocktails as well as exciting culinary offerings and opportunities for upscale shopping.

Noteworthy eateries near the Grand Plaza include Viola & Dot’s Italian Kitchen & Pizzeria, Filo’s Mexican Cantina and Ralph’s Burger & Sandwich Shop, along with sweets in abundance at Miss Tilly’s Lollipops, which boasts artisan treats and one-of-a-kind confections.

Inside The Equestrian Hotel, you will find the elegant Stirrups restaurant, along with the Yellow Pony Pub & Garden, as well as specialty toys at the Mr. Pickles & Sailor Bear Toy Shoppe and some amazing “bling” at Lugano Diamonds.

“This Four Diamond venue truly makes for an exquisite place to showcase these incredible automobiles,” Sabatini offers. “We encourage everyone to come out and join us!”

Those wishing to stay the evening at WEC should check out The Equestrian Hotel, a paragon of luxury accommodations and deluxe service, as well as activities in the World Equestrian Expo Center.

General admission is $20.

For more information and tickets, visit festivalsofspeed.com

NICOLE VISNESKI & JOSEPH TOMEO

January 21st, 2023

Venue: Sterling Event Venue

Photographer: Maudie Lucas

Wedding Planner: Making it Matthews

Florist: Graceful Gardener

Hair/makeup: Studio Chic

Their favorite memory: “Our wedding was more than we could have ever dreamed of. Our favorite memory would have to be when Joey danced with my daughters during a bonus dad and daughter dance. It really pulled on the heart strings and has become a core memory for us. It unified us becoming a family in front of our loved ones.”

AMIRA & STEVEN DENARO

April 8th, 2023

Venue: Private residence

Photographer: Eighteenth Hour Photography

Day Coordinator: One Night Only Event & Wedding Coordinator

Florist: The Graceful Gardener

Hair/makeup artist: Asteria Beauty Studio

Their favorite memory: “Our vision was to have an intimate family-style wedding to celebrate us and everyone that has been a part of our journey. It was surreal looking down the long table to see everyone all together in one place genuinely enjoying this magical evening. The dancing competitions were the unexpected bonus.”

ANDREA (SILVER) & LARAMY STRICKLAND

February 25th, 2023

Venue: Simpson Lakes

Photographer: Eighteenth Hour Photography

Wedding Planner: Making it Matthews

Florist: Diane Stacey

Hair: Kelsey Norris

Makeup: Brisyn Strickland

Their favorite memory: “Our favorite part of the wedding day was getting to walk around our cocktail hour and mingle with all of our friends and family before we sat down for dinner. We were in absolute awe after our ceremony and seeing our friends and family before the reception just made our reception entrance that much more exhilarating. It was a perfect day full of love and laughter that we will cherish forever.”

a

taste of home

OUR FRIENDS AND NEIGHBORS SHARE THEIR FAVORITE RECIPES FOR CASUAL ENTERTAINING

ceviche

As a big seafood fan, Andrew Hinkle, the director of sales and account management for FMT Solutions, calls this one of his all-time favorite recipes.

1 pound shrimp, peeled and deveined

1/4 cup fresh squeezed lime juice

1/2 cup fresh squeezed lemon juice

1/4 cup fresh squeezed orange juice

1 tomato, cored and diced

1 jalapeno, cored and diced

1/2 red onion, diced

1 avocado, pitted and diced

1/2 cup fresh cilantro, chopped

1 to 1 1/2 teaspoon kosher salt

Black pepper as needed

Cut shrimp into small pieces and combine all ingredients in a glass bowl. > Refrigerate for 2-6 hours. Marinating in fresh lime juice essentially cooks the shrimp due to the high acidity of the juice. If you prefer not to use raw shrimp, using cooked shrimp will cut marinating time down to 15-minutes. > Serve with tortilla chips or over your favorite greens.

spiked lemonade

Our own Jill Paglia loves to serve a signature drink at parties and says this citrus chiller is always a hit.

2 cups lemon-flavored sparkling water or club soda

1/2 cup citrus-flavored vodka, chilled

1/2 cup fresh lemon juice, chilled

1/4 cup sugar

1/4 cup orange liqueur

Combine ingredients in a large pitcher or beverage dispenser. > Pour individual servings over crushed ice. > Garnish glasses with a lemon slice, if desired.

sangria

Left On Broadway vocalist and Shoogie Natural beauty brand founder Olivia Ortiz serves up her Shoogie Shack Attack Sangria at gatherings. Check out more of her cocktails, including a white sangria, on the Couch Sessions Ocala website.

6 bottles of a light red wine (Dry Farms Regenerative Love Light Red)

64 ounces honeycrisp apple cider

64 ounces cranberry juice

32 ounces cinnamon whiskey (Fireball)

6 ounces dried cranberries

5 sliced apples

4 sliced oranges, halved

1 teaspoon cinnamon

Combine fruit and dried fruit into a container and top with cinnamon whiskey, wine, and juice. > Close the lid tightly and let it sit in the fridge for at least 48 hours before drinking (this allows the fruit to macerate, and the drink soaks up all the flavors without adding any more sugar). > Serve over ice and garnish with a slice of the drunk fruit from the container.

7-layer dip

Professional actor and director Terry

LeCompte serves her version of 7-layer dip in small individual bowls so her guests can “enjoy the fun of a dip without the ick-share-factor.”

Sour cream

Mango salsa

Finely shredded lettuce

Finely diced tomato or onions

Shredded cheese (Mexican blend)

Diced avocado

Tortilla chips

Fill each bowl or 9-inch clear tumbler with your ingredients in preferred order and place chips around the edge, reserving extra chips in a second bowl.

pizza

Artist Tyrus Clutter ‘s gourmet pizzas are the talk of his parties. He explains that he makes several batches of pizza dough in the bread machine and his own homemade sauce, but says store bought fresh pizza dough and sauce are a great substitution.

“I’ve made anywhere from four to eight different pizzas during a party. I have everything prepped beforehand and then pop back into the kitchen every now and then to put a couple new pizzas into the oven, while my guests enjoy chatting with each other. These are two recipes that I often throw into the mix.”

Smoked Salmon and Dill Pizza

Spread the dough into a 10-12 inch round base. > Lightly cover with pizza sauce. > Tear strips of smoked salmon, about a total of 4-6 ounces. > Scatter over pizza. > Spoon dollops of ricotta cheese on the pizza along with some rinsed capers. > Place on a pizza pan or pizza stone in an oven preheated to 450 and bake for about 12 minutes. > Sprinkle with fresh dill and serve.

Grilled Sirloin and Gorgonzola Pizza

Pre-grill a 6-ounce sirloin steak, keeping it fairly rare since it will continue to cook on the pizza. > Spread the dough into a 10-12 inch round base. > Lightly cover with pizza sauce. > Place slices of the steak, 3/4 cup of gorgonzola, and some sliced red onion on the pizza. > Place on a pizza pan or pizza stone in an oven preheated to 450 and bake for about 12 minutes. > Sprinkle with fresh arugula and serve.

mac ‘n cheese

Barbara J. Brooks, the president of R.A.M.A.L. Educational and Social Services, says she has tried a lot of so-called “Southern style” mac ‘n cheese, but this recipe is by far her favorite. And she’d like to invite you to share your versions through our Ocala Cooks group on Facebook.

8 to 10 ounces elbow macaroni

1/2 cup whole milk

2 eggs, lightly beaten

1/2 teaspoon salt

1/2 cup (1 stick) butter, cut into small pieces

1/2 cup Velveeta, cut into small chunks

8 ounces shredded Colby-Jack (or 4 ounces colby and 4 ounces Monterey Jack)

4 ounces shredded sharp cheddar

1 cup shredded mild cheddar

Preheat oven to 350. > Bring large

pot of water to boil and salt generously. > Cook macaroni just shy of package directions, al dente. > Drain well and place macaroni in a 9 x13 baking dish or pan . > In the same pot, whisk together whole milk, eggs, and salt until combined. > Pour mixture over cooked macaroni in pan . > Add butter, Velveeta, Colby-Jack and sharp cheddar. > Stir to combine and top evenly with shredded mild cheddar. > Bake for 35 to 40 minutes until bubbly and lightly browned on top.

Sonda Eunus is a business consultant, content creator and the founder of Leading Marketing Solutions. She first tried a slice of this pie 10 years ago in a little restaurant in Brooklyn and says, “life has never been the same.” This version from famed pastry chef David Lebovitz (originally published in Food & Wine) is a close match to the one she first fell in love with.

chocolate pecan pie with bourbon

CRUST

1 1/4 cups all-purpose flour

2 teaspoons sugar

1/4 teaspoon kosher salt

1 stick (4 ounces) cold unsalted butter, cut into pieces

1/4 cup ice water

FILLING

2 cups pecans (about 7 ounces)

3 large eggs

3/4 cup dark brown sugar

2/3 cup light corn syrup

1 teaspoon pure vanilla extract

2 tablespoons unsalted butter, melted

3 tablespoons bourbon

1/2 teaspoon kosher salt

3/4 cup semisweet or bittersweet chocolate chips

In a food processor, pulse the flour with the sugar and salt. > Add the butter and pulse until the mixture resembles coarse meal. > Transfer to a bowl and stir in the ice water. >

Knead the dough two or three times on a lightly floured surface and pat into a disk. > Wrap in plastic and refrigerate for at least 30 minutes > On a lightly floured surface, roll out the dough to a 12-inch round. > Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself, and crimp decoratively . > Refrigerate until firm.

Preheat the oven to 375 > On a rimmed baking sheet, toast the pecans for about 8 minutes or until fragrant; coarsely chop. > In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt until blended . > Stir in the pecans and chocolate chips until evenly distributed.

Pour the filling into the pie shell . > Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. If the edge is browning too quickly, tent the crust with foil halfway through the baking time. > Transfer the pie to a rack and let cool for at least 1 hour before serving .

lemon squares

1 cup Bisquick Gluten Free mix

1/2 cup butter, softened

1/4 cup powdered sugar

1 cup granulated sugar

2 teaspoons grated lemon peel

3 tablespoons fresh lemon juice

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

2 tablespoons butter, melted Powdered sugar

Melissa J. Townsend of It’s All About You…Real Estate calls these refreshing gluten-free lemon squares, with a buttery, crumbly shortbread base, the perfect treat.

8-inch square pan. > Bake 20 minutes or until lightly browned.

In medium bowl, mix granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on medium speed 3 minutes or until light and fluff y. > Beat in melted butter. > Pour over hot crust.

Heat oven to 350. > In medium bowl, mix Bisquick mix, 1/2 cup butter and 1/4 cup powdered sugar until blended. (Mixture will be crumbly.) > Press in bottom of ungreased

Bake 25 to 26 minutes or until no indentation remains when touched lightly in center. > Cool completely in pan on cooling rack, about 1 hour. > Refrigerate 2 hours or until well chilled. > Sprinkle with powdered sugar. > Cut into 4 rows by 4 rows. > Store covered in refrigerator

Savoring e Sweet Life

GERMANY AND NEW YORK, WHERE THEY FOUND SUCCESS IN BOTH THEIR PERSONAL AND PROFESSIONAL PAIRING.

IN OCALA BY WAY OF

By JoAnn Guidry | Photography by Dave Miller of MAVEN

Ironically, gelato is the Italian word for ice cream, but gelato is not ice cream. Oh, no, gelato has its own lane of deliciousness. Whether a cooling snack on a hot afternoon, an after-dinner dessert, or really just an anytime treat, gelato is a palate pleaser. And despite its Italian roots, gelato has a reach well beyond its origins.

Gjon and Violeta Merdita opened La Dolce Vita Gelato & Pastry, Ocala’s first artisan gelato shop, in June 2020. Yes, just as COVID was beginning to affect all our lives, and yet the Merditas’ business survived and is now thriving. That makes Gjon, the ‘G’ is silent, a good source for all things gelato.

“Gelato is not just served in Italy. Gelato is

popular all over Europe. I grew up eating gelato almost every day,” notes Gjon, 38, who is from Albania. “When my cousin opened a gelateria in Cologne, Germany, he asked me to come help him out for a few months. I ended up staying almost eight years. We worked seven days a week. It was hard work, but I loved it.”

Being a gelato master makes Gjon more than qualified to explain the main differences between gelato and ice cream.

“Gelato is less sugar, fat and calories than ice cream. This is because gelato is generally made with either milk or water,” explains Gjon. “Now there is gelato like stracciatella and fiordilatte that are made with fresh cream. Also, all ice cream is

photo + film

LA DOLCE VITA GELATO & PASTRY’S GJON AND VIOLETA MERDITA ARRIVED

ALBANIA,

made with egg yolks. But only certain flavors of gelato, like vanilla, are made with egg yolks.”

According to FDA regulations, ice cream must never contain less than 10 percent of fat while gelato generally contains 5 to 7 percent of fat.

Beyond ingredients, other differences between ice cream and gelato include how they’re made and stored. Made usually in industrial settings, ice cream is churned at a fast speed, which incorporates more air to make it more viable to store and transport. Gelato, especially in shops like La Vita Dolce Gelato & Pastry, is made in smaller batches and churned at a slower speed. This allows for less air to be whipped into the mixture, giving it a smoother, silkier texture.

“Ice cream is served as a frozen dessert and has more ice crystals in it,” points out Gjon. “Gelato is stored around 5 °F and is never completely frozen.”

According to Gjon, the combination of lack of ice crystals and less fat makes gelato’s flavors more intense.

“And gelato, especially our gelato, is made from fresh ingredients: milk, not powdered milk, fruit, nuts—no artificial sweeteners or preservatives,” says Gjon. “We opened our shop to bring real artisan gelato to Ocala.”

A LONG-DISTANCE MATCH

Of Albanian descent, Violeta was born and raised in New York, specifically Yonkers, and grew up in her family’s restaurants.

“My grandparents and my parents first worked in and then owned Italian restaurants,” shares Violeta, 39. “It was the family business, and I grew up working in our restaurant.”

Looking for a change, and because she had family in the area, Violeta moved to Ocala in 1996. One of those family members was her uncle, Sammy Dedovic, who opened Sammy’s Italian Restaurant & Pizza in Jasmine Plaza in 1997. Now in its 26th year of operation, Sammy’s has grown over the decades to become an Ocala restaurant institution.

“I went to work for my Uncle Sammy in his restaurant for a few years,” says Violeta. “My specialty has always been making Italian pastries.”

Violeta took a break from the restaurant life and began working in the healthcare industry. She enjoyed her work, but really wanted to settle down and start a family.

She explains that she had lost all hope of meeting a good man until an unexpected connection was made. Their cousins were dating.

And after seeing her on Facebook, Gjon asked for an introduction, even though he was living in Albania at the time. So, they first connected through emails and eventually video chats.

In late 2015, Violeta went to Albania to meet Gjon in person for the first time.

“The real connection came when I finally met him,” notes Violeta. “After that I would go visit him for three weeks at a time and then come back to Ocala. After nine months of this, Gjon proposed to me. I, of course, said yes.”

Violeta and Gjon got married in Albania, not once but twice.

“We wanted to live in Ocala, so that meant getting Gjon’s visa papers process going as soon as possible. So first we got married in a city hall ceremony in 2016,” explains Violeta. “Then for our families, we got married in a church in 2018. Then we moved to Ocala.”

While the couple worked odd jobs, including Violeta working once again at Sammy’s, they began looking for the right place to open their shop.

“Gjon loves making gelato and I love making pastries. We wanted to open a shop where we could both do what we loved,” says Violeta. “But finding a place we could afford was not easy. We

Violeta, Gjon And Vivien Merdita

looked for almost two years.”

As fate would have it, the Merditas found the right place they were looking for in none other than Jasmine Plaza, where Sammy’s has been for more than two decades. In fact, the two storefronts face each other across the parking lot.

“We can wave at each other from our front windows. It was just meant to be,” says Violeta, smiling. “Of course, we didn’t know a pandemic would happen. But we had invested too much time and money to not open.”

In addition to opening a new business during a pandemic, Violeta soon found out she was pregnant.

“We were overjoyed to be expecting a child, but, no, it was not the ideal time,” admits Violetta. “But we managed to keep the shop open, stay healthy and Vivien, who is now almost 3, is the joy of our lives.”

SERVING UP SWEET DELIGHTS

The Merditas work seven days a week, arriving at La Dolce Vita Gelato & Pastry early each morning to begin creating their delicious offerings. The shop opens at 11am Monday through Friday, at noon on Saturday and 1pm on Sunday. It closes at 8pm each night, except for

Friday and Saturday when they stay open until 9pm. By the way, la dolce vita means ‘the sweet life’ in Italian and that’s what the couple says they are living.

Their shop has a small-town feel to it, with a comfy couch surrounded by little round tables with chairs if you want to sit inside. Outside on the storefront sidewalk are two more tables if you prefer al fresco. Or, of course, you can just get your treat and go.

During a visit, you will likely be greeted by Vivien, a precocious and gregarious child who is growing up in a restaurant just like her mother did. No doubt she will soon either be a gelato maker or a pastry chef, or maybe both.

When you walk in, you are drawn immediately to the colorful display of Gjon’s gelato in beckoning flavors such as coffee, tiramisu, sour cherry and mango. But in the next moment, the neighboring display case full of Violeta’s pastry creations grabs your attention. Offerings such as toasted almond cream cake, Napoleon cheesecake and tri-colored cookies will make you forget about counting calories.

“I can make 50 different flavors of gelato and I’m always exploring new ones,” says Gjon, who is now a U.S. citizen and seems to always be

Below: Napoleon pastry and coffee. Opposite page, from top: Sfogliatelle pastries; Affogato being prepared; Vivien enjoys some gelato.

smiling. “Many of the flavors are from my own recipes. My two favorites are cookies/caramel and grapefruit/ginger.”

First thing in the morning, Gjon mixes up his flavors for the day and puts each mixture one at a time in a churning machine for about 18 minutes. This produces 5 liters (about 1.32 gallons) of gelato, which is then placed in a no-defrost freezer for several hours. Once the gelato is in the display case, it can be served in a cup or cone; single serving or combinations.

“I always encourage people to try new flavors, so we’ll give them a sample first,” explains Gjon. “Some people do find a new favorite, but other people just want their same favorite every time.”

And for those of us who are lactose intolerant, Gjon makes sorbet, which is waterbased. Gjon’s lemon sorbet will definitely put a zing in your day.

Completely self-trained pastry chef Violeta does her prepping in the late afternoon and then is ready to bake in the morning. In addition to her cakes, Violeta specializes in cannoli, sogliatelle and lobster tails.

“Of course, everyone knows what cannoli is and people love them,” says Violeta.

“Sfogliatelle is a pastry filled with ricotta cheese and orange peels. A lobster tail is a pastry that is shaped like a lobster tail. It’s filled with French cream and light Italian cream. I only make those on Friday and Saturday.”

Cakes and pastries can be custom ordered. They can also have authentic New York-style bagels shipped in for individual orders with one day’s notice.

Various coffees, including Italian espresso, are ground from whole beans while you wait. Not only is coffee a perfect pairing with Violeta’s pastries but, surprisingly, with gelato as well. Affogato, which means “drowned” in Italian, is espresso poured over gelato in a chilled glass.

“Affogato is usually Italian espresso over vanilla gelato, but you can use any combination you want,” says Gjon. “It’s a good after-dinner treat, but really you can have it anytime.”

Three years into their business venture, the Merditas are now reaping the rewards.

“We enjoy what we do every day, and every day is different,” says Violeta, smiling. “We have lots of regular customers, who have become our friends. And we are living our dream. You can’t ask for more than that.”

And that is pretty sweet.

To learn more, visit fb.com/ldvgelato.pastry

EAT UP

Our Guide to some of our favorite places for Sweets and Premade Treats

THERE ARE PLENTY OF PLACES TO GET GREAT FOOD LOCALLY. HERE ARE A FEW SUGGESTIONS TO SOOTHE YOUR SWEET TOOTH AND HELP YOU PUT A MEAL ON THE TABLE WHEN YOU’RE TOO BUSY TO COOK.

BY SUSAN SMILEY-HEIGHT | OPENING IMAGE BY MAVEN PHOTO + FILM

Creative Chef

Award-winning chef Loring Felix, at The Fiery Chef, continues to impress with his individual and family size ready-to-eat meals, which are available in flex, classic, keto and paleo options. Daily and weekly offerings, through the shop at 2637 E. Silver Springs Boulevard, may include Swedish Meatballs, Roast Pork, Braised Cipollini Chicken, Cajun Shrimp or a Portobella Strip Steak, along with soups and salads. Occasionally, they offer a very sweet "empty-the-freezer" deal. thefierychef.com

Big Apple Background

New York’s loss is Ocala’s gain in Baked by Small Batch . Orlando and Stacey

León offer “gourmet to go” fresh-frozen meals (French Onion Meatballs, Paella, Ratatouille, Honey Roasted Colorful Carrots, Baked Empanadas), desserts and treats (Dessert Crumble and Pound Cake Loaf), available to pick up at their shop at 815 N. Magnolia Avenue and at the Circle Square Commons Farmers Market each Thursday, as well as at Juniper General Store smallbatchtogo.com

Sweet Success

You could say that Cardovia Jackson takes the cake. Just step inside her new Sweet & Savory Eats storefront at 1410 E. Silver Springs Boulevard and you will be greeted by large and colorful slices of Red Velvet, Pound, Carrot and Key Lime cakes; Sweet Potato Pie; Cheesecakes in Red Velvet, Strawberry and Chocolate flavors; Banana Pudding and Chocolate Chip Cookies. In mid-July, Jackson was gearing up to offer meals-to-go of meats, veggies and, of course, her yummy cornbread. Find them on Facebook or visit yelp.com/biz/sweet-and-savory-eats-ocala

Sit A Spell

Walking into Melanie Patrick’s Soleil Bakery & Social House at 56 S.E. 1st Avenue is like coming home, with comfy sofas and easy chairs, and the aroma of fresh-baked goodies. You might find fancy French Macarons, Brownies and Blondies, Cinnamon Rolls and a variety of cakes, cheesecakes and cookies. The keto items are a big seller and include cookies, pies and dessert bars. There are also vegan and dairy free items and, on the savory side, Spinach & Mozzarella Rolls, Quiche and Focaccia. facebook.com/soleilocala

French and Fancy

Yohann LeBescond, a native of France and the Executive Pastry Chef at Emma’s Patisserie , inside The Equestrian Hotel at the World Equestrian Center , brings a wealth of expertise to his kitchen. He was named to Restaurant Hospitality’s 2023 Power List and recently placed in the top three on the Food Network’s Summer Baking Championship . What you can expect to find here are artfully hand-crafted sweets that are stunning in presentation and outstanding in flavor and taste. worldequestriancenter.com/ ocala-fl/visit/dining

An Ocala Classic

It is easy to get distracted by the arrays of gift items and miscellany at Your Hearts Desire at 1915 E. Silver Springs Boulevard. but keep moving to the back of the store and you will find Betty Cakes Bakery & Cafe , a “cake design studio.” Many locals consider a festive occasion complete when the host brings out a Betty Cake. The range of cake flavors is huge, with menus that include headings of "Special" and "Very Special." And cookies! Stay for lunch and enjoy sandwiches, salads and more. bettycakes.com

Get ‘Em Quick

Got an early morning staff meeting, midafternoon kid’s event or late-night deadline to meet? Donuts can make all of those better. Tas-t-o's Donuts has been serving up tasty rounds of delicious goodness for years at 2205 E. Silver Springs Boulevard. Glazed, Cake, Chocolate, Crullers, Jelly-filled, Apple Fritters, Cinnamon Buns and more are all made fresh. One customer’s post on social media says they are the best donuts for “miles and miles … but you have to get up early or forget it.” Find them on Facebook, or, better yet, visit them in person.

Photo at right: courtesy of Baked by Small Batch. Opposite page: photo of a pastry from Emma’s Patisserie by Meagan Gumpert of Maven Photo + Film

PAELLA BEING PREPPED AT BAKED BY SMALL BATCH

Mangia!

Chances are, when you walk into the Magnolia Bakery at 1412 N. Magnolia Avenue, which opened in 1941, Linda Castello will greet you. She’ll let you know her husband, Salvadore, has been in the kitchen all night baking. The two former New Yorkers offer a wide variety of baked goods, Italian meals, subs and salads. If you’re hungry for Italian delicacies (Millifoglia, Napoleans, Sfoglaitella, Pastacroce, etc.), this is the place. fb.com/ magnoliabakeryocala

Find the Food Truck

The Donut Express is a mini donut food truck brought you to by sisters Leslie Cole and Lottie Larsen, both native Ocalans. Cole says their top minis are Maple Bacon, Cheesecake (changes monthly) and Cookies & Cream. There are many other flavors as

well. The mini donuts are offered in a sixpack or 16-pack. “We haven't found the perfect location yet. So, for now, we travel around to different businesses or locations that invite us,” Cole notes. The schedule can be found at fb.com/TheDonutExpress

South American Showcase

The Frailejon Venezuelan Food and Bakery, at 1427 N.E. 25th Avenue, is owned by Marlenis Ramirez and her daughters Maria Paola Rojas and Maria Betania Rojas. They say Venezuelan food is rich in flavors, history and culture and they want to offer “a little bit of our roots to the community.” Stop in for the Pabellón Arepa (shredded beef, black beans, sweet plantains and white cheese), the Quesillo (“flan’s lost cousin”), Guava and Dulce de Leche Bread and Golfeados (a rich sticky bun with white cheese), and more. fb.com/frailejonvenezuelanfoodandbakery

Homemade To Go

Patti McQueen’s La Casella Catering has long been a local “go-to” for celebrations large and small. Now, McQueen is opening a storefront on the property of Ocala First United Methodist Church. “My ‘shop’ will be at 1124 E. Fort King Street. It has been a wonderful partnership,” she shares. She will offer prepared meals, homemade soups, dips, salad dressings and more. “We also make homemade Lemon Squares, Pecan Tassies and pies,” she adds. lacasellacatering.com

Culinary Creations

Pastry Chef Danielle Luisi, of Sweet Peas Bakery and Café , received degrees in Baking and Pastry Arts Management from the Culinary Institute of America in New York, and further training in California and Italy. You can find her “from scratch” breads, scones, coffee cakes and her highly popular Morning and Cinnamon Buns at the Downtown Ocala Market on Saturdays, with some gluten-free offerings. sweetpeasbakeryandcafe.com

Tandem Team

Let’s Eat Fresh 809 N. Magnolia Ave. may be best known as a commissary kitchen, but the mother and daughter chef team of Maria and Rosaria DelPrete also offer prepared meals to go, including lots of Italian entrees, Spanakopita, Arancini (Rice Balls), soups, salads and baked goods, such as Tiramisu and Garlic Cookies. letseatfresh.net

Opposite page: photo of pastries from Magnolia Bakery by Bruce Ackerman

sweetdreams

By Susan Smiley-Height

Photography by Bruce Ackerman

This Ocala chocolatier is a budding businessman with big plans for the future.

Michael Sterczewski is quick to offer his business card and tell you that reinvesting profits is one key to his success.

Michael, the head “chocolatier” at Dream Chocolates of Paris, is 13 years old—and is one smart cookie.

The ambitious pre-teen is enrolled in the Cambridge Program at Belleview Middle School, which prepares students

texture is ideal for making Michael’s fi ne candies, such as truffl es, chocolate bark and hand-dipped pretzels.

His business card, which bears an image of the Eiffel Tower, carries the tag line “The Exclusive World of French Sweets.”

for the demands of secondary education by “giving them a jump start on college and career readiness.” He is also building a Lego village, complete with a huge railroad layout, with his older brother, Kamil, and loves video games.

You could say Michael is a typical kid in many ways, but then he reveals a table laden with his “signature couvertures” and other tasty desserts. Couverture chocolate contains more cocoa butter and is considered a more high-quality chocolate. The superior fl avor and

The energetic entrepreneur works diligently in the kitchen to create his delicacies and then packages them in containers designed to fit the customer or the occasion. One customer, for example, was a bride whose wedding had a blue and silver theme, as Michael learned when he asked her about what she would be wearing and other aspects of the event, “so I could match the colors inside the box with ribbon,” he shares. Michael’s repertoire includes many dishes native to his mother’s homeland of Poland, such as savory pierogies and sweet and crisp chrusciki, a pastry often called angel’s wings. His mom, Ewa Sterczewski, carefully guards the secret family recipe for chocolate, but graciously offers a taste of everything on the table bearing the fruits of her son’s labors, such as a decadent cheesecake with a crushed graham cracker crust and luscious layer of cocoa-rich chocolate ganache on top.

“This reminds us of Christmas because we always make it for Christmas,” she says with a lightly accented lilt while offering a single-serving dessert cup of cheesecake. “We bake it throughout the year as well, but we must have it during Christmas. The bottom can be whatever you want, then the cheesecake, which is all homemade, nothing from powder or pre-packaged, and we have chocolate on top. This is dark chocolate, cocoa and other ingredients.”

Cheesecake with a chocolate ganache topping

COMING TO OCALA

Ewa and her husband, Tomasz, are both from Poland. She says his grandmother fi lled out paperwork for a lottery for him to receive a green card to come to the U.S. He got the card and arrived here in the mid-1990s.

“He worked construction in New York City. His best friend said, ‘You know the English language perfectly. You just don’t belong to the environment of construction. You’re young and presentable; why don’t you join the armed forces.’ He asked him to go to a recruiting station and fi ll out the paperwork for Marines, Air Force, Army and Navy and they said whoever will take you fi rst, this is where you’re going,” she recalls. “The Marines took him, and he went straight to Parris Island for boot camp. He was in for 16 or 17 years.”

She says when Michael was 2 years old and Kamil was 9, during her husband’s last year in the military, they were taking a last walk in a favorite park in Beaufort, South Carolina, when they encountered people coming ashore from a cruise ship.

“We we asked the people where they were coming from, they said Florida. One lady said, ‘I’m from Ocala.’ I asked her, ‘What is Ocala all about?’ and she said, ‘horses, family-friendly and nice schools.’ We kind of were in the middle of deciding where we would like to live so we said okay, let’s give it a shot and go to Ocala. So, we packed our belongings and we came just because of this lady.”

Now, Ewa is a realtor and Tomasz owns his own trucking company. Kamil, a graduate of the Belleview High School Cambridge Program, recently graduated from the College of Central Florida and will attend the University of Florida to major in architecture.

IN THE KITCHEN

During the pandemic, Michael began helping his mom make meals for the family.

“He can cook chicken noodle soup. He makes pierogies stuff ed with mushrooms for Christmas dinner,” she

I want to go to Paris and learn from masters in pastry.

- Michael Sterczewski

notes proudly. “He makes the pierogies from scratch, from mixing the ingredients through making a dough, shaping the dough and cutting it and then stuffing it and cooking it; all by himself.”

It was during the months of partial confinement, when they were doing schoolwork at home, that Kamil and Michael devised a plan to make and sell chocolates.

“A few years ago, me and my brother decided that we could, maybe, make a business out of chocolates,” Michael says. “So, we just decided to start making chocolates and then put them on Facebook and hopefully sell them. But then we kind of just got uninspired. A year ago, I just got inspired and I took up the business again.”

When asked where the name came from, he offers, “I’m enthused about Paris.”

Although Kamil no longer works in the kitchen with his brother, he does help with packaging the chocolates made by Michael.

As for his favorite things to make, Michael hesitates for a moment before saying the top three are the cheesecake, his special dipped pretzels and the chrusciki.

“The cheesecake is my mom’s recipe. That’s why it tastes really good,” he asserts. “For the pretzels, I melt the chocolate—it’s my special recipe—and then I take the bare pretzel and dip it and then cool it down. The chrusciki is traditional Polish and French. You do not bake it, you fry it. You make a dough, make whatever

shape you want out of it, and fry it, then sprinkle it with powdered sugar.”

Ewa and Michael offer a plate of chrusciki, along with a cup of mint tea. The crispness of the pastry is the perfect balance to the delicacy of the aromatic tea.

“In Europe, we have teatime in the afternoon, so this is for afternoon tea or coffee,” Ewa explains. “The tea is made with fresh cut mint leaves. You just put them in the teapot and pour in boiling water.”

MARKETING AND MORE

Michael says his customers range from wedding planners to businesses to relatives of teachers. To explain the variety he offers, such as chocolate coconut squares, biscotti, Jello cheesecake mini cups, and dark, milk and white chocolate bonbons in various shapes, such as hearts and roses, he says, “It is just to have a variety of desserts and flavors for all my customers.”

“He was invited by a wedding and event planner in Belleview to her event in her beautiful barn wedding venue and sold out his chocolates within the first hour,” Ewa notes. “There was a line of people who wanted to buy his chocolates.”

She says he made chocolate boxes for a huge bridal shower for his schoolteacher’s niece for “her gorgeous event in Disney World.”

“He gets invited very often to the VyStar Credit Union to have his table set up for holidays like Mother's Day, Valentine's Day,” she adds, “and

Jello cheesecake mini cups

now he will be preparing for the Christmas event at the World Equestrian Center.”

Michael is a big fan of Amaury Guichon, a French pastry chef who has a series on Netflix and is co-founder and head instructor at the Pastry Academy. He also keeps tabs on WEC’s Executive Pastry Chef Yohann Le Bescond, who recently made it to the final round of the Food Network’s Summer Baking Championship .

Dream Chocolates of Paris is registered with the state and Ewa proudly says that Michael “does it all on his own. He even pays his dues by himself. He is all independent. Both my kids are very talented.”

As with any business venture, start-up capital and maintaining a revenue stream are critical components. Michael admits to getting some help from his family to get going, but says that now, “I make the chocolates and sell them and the money I get from that I use to make more chocolates.”

A portion of sales proceeds are donated to oceana.org and ran.org “to help protect our oceans and forests,” notes Michael’s business card.

While he still needs to navigate a final year of middle school and then high school, he says he plans to “take culinary classes in a college or university and then I want to go to Paris and learn from masters in pastry.”

To learn more, go to fb.com/dreamchocolatesofparis

Left: Custom confections.

Below: Ewa and Michael

QUEEN of the kitchen

meet the woman behind a beloved ocala restaurant who united people from all walks of life with her good old southern cooking and deep love of the community.

By NICK STEELE

Marion County has had its fair share of historic eateries, but one is remembered with such affection that it has generated hundreds of recollections on the Facebook message board “You know you are from Ocala when...” more than 25 years after it closed its doors.

From 1945 to 1997, Miss Pearl's Soul Food Café was an institution in Ocala and Sallie "Pearl" Fambro Berry Jackson was the heart of it.

The restaurant occupied two different locations over the years, both on Broadway Street. The first was up a narrow old staircase, above Hampton Hall, Ocala's only Black dance hall. After 14 years at that location, it moved to its final home behind a creaky screen door at 223 West Broadway Street. The fact that it felt like “home” to so many may have been key to her success—that and “The best lip smackin' soul food,” according to Marcy Maxwell Ha.

The small café had an open kitchen and Miss Pearl would be “cooking up a storm” over a fourburner stove covered in well-worn pots and cast-iron pans. There was no air conditioning, but that didn’t

stop folks, from all walks of life, from clamoring in to get a place one of the seven small tables or the counter, sometimes waiting in line to get a place.

She served everyone from legendary singersongwriter B.B. King to hungry farm workers with the same “fill your belly” Southern hospitality and delicious hot home cooked meals.

“Everybody was there: plumbers, lawyers, mechanics, judges...” Barry Bledsoe recalled.

“Blue collar, white collar, everyone was welcome,” Dan Sommer added.

There was no set menu. Whatever Pearl decided to make that day was what was on offer and Pearl or her daughter Betty Mae Wright (her only child) would recite the day's offerings.

“Loved how she sang the menu to you,” Dianne Leslie-Mason shared in a Facebook post.

“Sallie hollered the menu," Brenda Flynn countered. "But her voice was sing-song.”

Gayle Drake recalls that Pearl would start with, "I’s got some…” , before listing the items. “Then the finale... Do you want cornbread or a biscuit?”

"Ready to eat? Those words were music to my ears,” SueAnn Forman recalls Pearl beckoning. “Makes me hungry just thinking about it.”

The particular “notes” of that music involved some combination of her famous fried chicken, “finger-lickin' good” ribs, smothered pork chops, beef stew, meatloaf, and a variety of vegetables including collard greens, candied yams and black-eyed peas.

For one price, diners could choose one meat, three vegetables, a drink and either cornbread or a biscuit. The price of a lunch plate in 1997 was $5 if you ate in. A take-out order was a quarter more.

"I use the same size plate as I did 52 years ago when I started and I charged 75 cents for a plate then," she told the Ocala Star-Banner (OSB) at the time.

Charles Stanley Bice-Bey III of Gainesville, Georgia is Betty’s grandson and Pearl’s great grandson. He has had an accomplished career that has included military service and work for NASA and says he “grew up in the restaurant” and recalls how they would send him out to sweep the stoop when he was 3 or 4 years old and then he could get a treat at Woolworth’s down the street. He marveled at Pearl's ability to create her signature dishes without recipes, but still be so consistent each and every time. But what he most admired about her was her kind nature and her dedication to the community. “She was wonderful,” he offers. “I learned so much from her. She taught me the importance of really listening to people and that has served me all my life.”

"She was probably the best listener that I have ever known. Her life was a life of speaking blessings on people,” former Marion County Commissioner Randy Harris told the OSB in 2003. “She spoke blessings on every soul that walked in that door. She would sit with you at the table and pray with you if that's what you need."

Perhaps Betty described it best in an interview in the OSB, "All she was concerned about was feeding the people … and if need be, feeding their soul."

In 1997, Miss Pearl decided to hang up her apron for good. Of her plans to close, she told the OSB, "I'm almost 83. Don't you think it's about time?"

She passed away on New Year’s Eve of 2003, at age 88. Betty, who died in 2018 in Tucson, Arizona,

had three children of her own, so Pearl has many great-grandchildren and great-great-grandchildren and great-great-great-grandchildren living in various locations around the country—descendants who know how Pearl nourished the bodies and souls of so many and blazed a path through her passion and entrepreneurial spirit.

When asked about her success, Pearl shared her philosophy, “Don't make money," she offered. "Just love what you're doing. I've gotten along with everyone and I've enjoyed every minute here. I never got rich, but I loved it."

Photos courtesy of Black History Museum of Marion County at Howard Academy Community Center.

Stories of SunTran

RIDING WITH THE PEOPLE IN YOUR NEIGHBORHOOD

Can you remember your initial experience of riding a bus for the first time? The feelings of excitement, and the freedom of being a “big kid”? Childhood memories are often etched into our minds, as the welcome sight of accordion-style doors, which open to reveal a driver’s friendly face and the joy of selecting your own seat. Carrying those joyful memories into adulthood and using public transportation can often seem overwhelming, intimidating, or even mystifying. What happened to the feelings we exhibited in our adolescence? We want to rekindle these memories and have people become excited about riding the bus.

SunTran, the public transportation system for Ocala/Marion County, is equipped with 12 bus vehicles that provide a critical service for citizens seeking transportation to their destination through seven bus routes. With 29 staff members, SunTran is a cooperative effort with the Ocala/Marion County Transportation Planning Organization (TPO), Marion County Government, the City of Ocala, the Florida Department of Transportation (FDOT), and

the U.S. Department of Transportation’s Federal Transportation Administration (FTA).

We want to make it easy for passengers to use public transportation. By visiting suntran.org, riders will have access to helpful tools such as a live bus tracker, where to purchase bus passes, informational videos for planning a trip, how to properly load a bike onto the bus, and accessibility features for wheelchairs and strollers.

One intimidating factor when riding the bus may be determining the cost. Riders can pay with cash or by purchasing a ticket in advance at one of the locations listed at suntran.org.

SunTran buses carry an average of 19,300 riders monthly, traveling 1,644 miles every day. These numbers showcase the impact that our local public transportation system provides. The next time a SunTran bus drives by, think about the following staff members who are a part of this transportation community.

Operations Manager Eddie Dickens left driving tractor trailers to work with SunTran in 2014,

with the goal of being able to spend more time with his daughter. He started as a part-time employee and worked his way up through the ranks. He plays a valuable role in public transportation by making sure buses are on time, checking on the drivers, and ensuring our riders get to their desired locations. Dickens goes out of his way to assist riders, including the time he personally escorted a passenger to the Greyhound Station so they would be able to get home.

Perhaps consider the experience of Ji Li, Senior Transit Planner, who arrived at SunTran in 2020 after more than 10 years in transit planning. He strives to assist riders in a positive manner, including ensuring that routes are beneficial to our environment while enhancing the system’s efficiency. Recently, Ji worked with city staff to apply for and receive a $16.1 million grant through the FTA. The purpose of the Low-No Program is to support the transition of the nation’s transit fleet to the lowest polluting and most energy-efficient transit vehicle. These federal dollars will become part of the long-term transportation strategy for the city to expand service to underserved areas with cutting edge transit technology. The plan hopes to incorporate “Uber-style” microtransit that will offer more frequent service, reduced

travel time, and real-time booking. In the words of Ji, “I’m excited about the future and want to make sure SunTran expands before my eyes.”

Take a moment to reflect on Debbie Jackson’s time with SunTran. Her career began at its inception almost 25 years ago. Jackson has watched children become adults, and those adults have children. She has provided transportation for individuals with medical conditions that prevent them from driving. She gained her CDL through employment with SunTran and is thrilled to be part of the team because it was “different and exciting.” Jackson cheers on her riders when they finally save up enough money to buy their own car and bring it to the transfer station for her to see. She has been a fixture in so many people’s lives, and over her career she has seen people through the highs and lows of life, and she always roots for them along the way.

Public transportation is not just a critical part of a city’s infrastructure; it is critical to the people who rely on this service. SunTran may provide a service to passengers, but it is the staff that is the heart and soul of the operation and these stories demonstrate the impact of them serving our community. Public transportation doesn’t just shape the lives of the people riding the bus, it builds a foundation for families now and in the future.

ABOVE: SOME OF THE FACES OF SUNTRAN. FROM LEFT: DEBBIE JACKSON, JI LI AND EDDIE DICKENS

By Jill Paglia |

Photography by John Jernigan

There are so many creative ways to create a healthy and delicious salad. While I love a salad of leafy greens, I’m also a fan of hearty options that are big on flavor such as my Italian Pasta Salad, Tuna Pasta Salad and Warm Corn Chowder Salad with Bacon and Cider Vinegar.

The great thing about these recipes is that they don’t require a lot of effort and all can easily feed a crowd.

My Italian grandmother told me that during the Depression, no food was ever wasted. When she made a hot pasta dish, if there was any left, she would rinse it off, add vegetables and toss with olive oil and vinegar to create a salad. When making a pasta salad, be sure to salt the water, don’t overcook it and dress it while the pasta is still warm, then redress just before serving.

When my children were in grade school, this delicious tuna salad was a staple in their lunchboxes. Now I make it for our professional fishing team.

I grew up in Illinois and on trips back there to visit relatives I always knew that when I saw all the cornfields that I was close to home. When you put corn, potatoes and bacon together, the combo makes for a warm and scrumptious salad. Make sure you use fresh kernels for this as you want them to be “milky” and juicy.

I hope you try one or all of these, after all it is almost back to school time, the end of summer, football tailgating time and Labor Day is just around the corner. So the next time someone asks you to bring a dish to an event, I’ve got you covered.

Warm Corn Chowder Salad with Bacon and Cider Vinegar

4 thick slices of bacon, cut into small pieces

1 pound baby bliss red potatoes, cut into quarters

2 red bell peppers, diced

8 ears of corn (cut off the kernels)

1 medium red onion, thinly sliced

1/4 cup cider vinegar

1/4 teaspoon crushed red pepper

Salt

Cook the bacon over moderately low heat in a large skillet, stirring it a few times until it is crispy. > Use a slotted spoon and transfer the

bacon onto paper towels to drain. > Leave about three tablespoons of the bacon fat in the skillet. > Add the potatoes and cook over moderate heat until they start to brown. > Stir and cook for about two minutes longer, until they become almost tender. > Add the diced red peppers and cook, stirring occasionally, for about five more minutes. > Add the corn kernels and cook for about three minutes, stirring often. > Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon. > Season with salt before serving.

Italian Pasta Salad

16 ounces of your favorite pasta

1 cup Italian vinaigrette dressing

1 cup small mozzarella balls (also called pearls)

1 pint grape tomatoes halved

1 cup black olives

1 cup diced fresh green beans, blanched

1 zucchini, diced

½ red bell pepper, diced

½ orange bell pepper, diced

⅓ cup red onion, thinly sliced

⅓ cup shredded Parmesan cheese

½ teaspoon Italian seasoning

Salt and pepper to taste

Cook pasta al dente according to package directions. > Rinse under cold water. > Combine all ingredients in a large bowl. > Toss to combine. > Refrigerate at least two hours before serving.

Tuna Pasta Salad

1 pound farfalle or conchiglie pasta

12 ounces canned tuna, drained

1 cup celery, diced

7 baby carrots, sliced

1 bag frozen baby peas, defrosted and drained

Dressing

⅔ cup light mayo

⅓ cup sour cream

2 tablespoons sweet pickle relish

1 tablespoon white vinegar

½ teaspoon dried dill

Salt and pepper to taste

Combine all dressing ingredients and set aside. > Cook pasta al dente according to directions. > Rinse under cold water. > Combine all ingredients in a large bowl and mix well. > Refrigerate at least one hour before serving.

Family

1

My husband, Rod, son Zach, sisters Kathryn, Marge and Lisa, nieces and nephew, are my anchor, support, peace, pride and joy. I often joke that, with my extended family, I am related to half of Marion County.

6

Music

7

Kindness and Respect

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I began my career motivated by lifelong learning. I have continued with the motivation to be part of a community institution that makes a difference in the lives of others. The talented, friendly and engaging staff I work with make a difference in our community each and every day. Pups Always conveying unconditional love, my four pups. Thank you, Marion County Animal Services, for precious rescue, Sadie (above), and Chi University (formerly Chi Institute), for keeping Rudy (at right) free from seizures through acupuncture.

Julie Sieg

SHARES THE THINGS SHE CAN’T LIVE WITHOUT

Julie is a Florida-native with deep roots in Marion County. She has been the director of the Marion County Public Library System since 1993. “While many things have changed over the years, these things remain vital in my life.”

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Family Dinners and Good Food

Having grown up with music of all genres, I get re-charged by attending the concerts at the Reilly Arts Center 8

Jewelry

Latinos y Mas

Our family regularly enjoys family dinners to celebrate anything and everything. While at work, I enjoy the convenience, variety and freshness from the Fiery Chef and Latin flavors from Latinos y Mas, Café Havana and Paradise Bakery and Café

Plants

Everyone deserves it! 3 5

Flowers and plants bring such beauty and pleasure to my world. My go-to place that fully embraces such beauty is The Peacock Cottage.

I love beautiful, funky, colorful and unique jewelry! My husband has been a gem (pun intended) and regularly gifts me with hand-crafted jewelry from FAFO and other arts and craft community events.

Marion County Public Library

The Big Chill, UCF Style

By Dave Schlenker | Illustration by David Vallejo

How many University of Central Florida (UCF) grads does it take to operate a TV remote control?

Turns out, zero. But the Millennial son of UCF’s Rocket Man Mark was able to rescue movie night by figuring out how to turn up the volume for six 50-something UCF grads—three of whom can’t hear the TV anyway.

Okay, first things first: I am not dissing UCF. I love UCF. As I write this, I am wearing UCF socks and a UCF visor.

My home office has a UCF totem pole and a painting of Knightro the Knight disco dancing (painted by our daughter Caroline, a UCF sophomore). It used to have a UCF Man Cave rug, but we also have cats who pee on Man Cave rugs.

I am an obnoxiously proud UCF grad, as is my brilliant wife. BUT … I challenge any college grad my age—even engineers who design remote controls—to master THAT remote control.

Yet this column is not about remote controls or cat urine. This column is about those six UCF grads living in three states sitting in a living room on a rainy South Carolina weekend. This was the first time in more than 30 years that all three roommates from Seminole Hall were together. It was very special, particularly with our wives and Mark’s son present.

This column is about friendship and keeping good people in your life. Make no mistake: Mark, Cindy, Kevin (the remote control master), Larry, Jen and my sweet Amy are good people. We just can’t hear as well as we did when we

shot bottle rockets at obnoxious frat boys during finals week in 1987. To be clear, the wives did not assist in Mission Shut Up, Jerks, and they are tired of the story.

In South Carolina, we recounted that story. We also discussed smuggling Larry into our dorm room after severe dysfunction with his original roomies (I will never forget the image of toting Larry’s bunk bed across the dorm green in the middle of the night.).

There was also the time Larry (a talented trumpet player) and I (an untalented sax player) attempted to woo two girls by playing Elvis’ Can’t Help Falling In Love under their open second-story windows. We envisioned them running down the stairs into our arms. Instead, they ran down the stairs and told us to “Shut up.”

So many stories. So many laughs.

We also discussed those missing years, those three decades filled with military service, weddings, children, cars, car lines, empty nests, aches, pains, heart trouble, brain surgeries, cholesterol, blood pressure and, certainly, blessings.

All three couples have been married for 30-plus years. But in those 30 years, the Bottle Rocket Trio of Seminole Hall lost touch, missing heartbreaks and heartbeats and milestones—all in an age when keeping in touch is easier than ever.

No more excuses. These are friends. These are good people.

Do not let quality people drift away for 30 years, even when the conversation is more blood pressure than bottle rockets. Even if they can’t hear very well. Or work a remote control.

Cooking Then and Now

Preparing food in cast iron vessels has been around for thousands of years and remains a staple in many kitchens.

By Scott Mitchell

Fads come and go in the culinary world, but there are some tricks to a great meal that have remained constant. Cast iron cookware has been around for centuries and still has a dedicated following. It is durable, versatile and provides near uniform heat across a variety of cooking styles. The cast iron skillets and Dutch ovens of today have a fascinating story that begins more than 2,000 years ago.

Cast iron differs from wrought iron in that it is pourable when molten and is not hammered by a blacksmith to shape it. Casting metal has many advantages, but the end result is by nature more brittle than other types of metal. Its “recipe” also differs from steel, which is not easily cast but is much stronger. Each type of metal is suited for different tasks and cast iron happens to be perfect for cooking.

Cast iron was invented around 2,500 years ago in what is now China. By the 1400s it had reached

Europe through trade routes and was mainly used to make cannons and cooking pots, and in building construction. It was strong and objects could be produced quickly and with a great deal of consistency. By the 1600s it had been carried across the Atlantic to the Americas and become part of the colonial tool kit.

In 1707, the Englishman Abraham Darby patented a new method of casting relatively thin pots and pans. The pots featured three legs and a heavy lid with a handle, which made them perfect for cooking over coals or in a hearth. By the time of the English colonies in North America, and later the fledgling United States, the cookware was both common and highly valued. During the late 1700s, Paul Revere (who also was an expert at casting large bells) modified the lid to add a rim or lip around the edge. This simple change allowed colonial cooks to place coals on top of the pot as well as below, turning it into a small oven, a Dutch

oven to be precise.

Prior to modern cookware there was a heavy reliance on cast iron. A good set of pots would be prized possessions and would be bequeathed to specific people upon ones passing (Mary Ball Washington, mother of President George Washington, is said to have specified in her last will and testament who would inherit her prized cookware.). As the new country pushed west and south, pioneers and explorers carried their trusty pots, skillets and Dutch ovens with them. These vessels were heavy but durable and provided countless meals in frontier kitchens.

As the modern kitchen emerged, cookware changed with it. We now have aluminum, steel, glass and even nonstick surfaces well suited to the modern chef. Yet, cast iron persists and is still found in many kitchens both fancy and rustic. There is even high-end designer cast iron cookware like the expensive but fantastic enamel-coated Le Creuset ware.

Robert Wilson, a local living history reenactor and historian, routinely cooks with cast iron. Wilson seems to have one foot in the past and the other in the present. He is experienced at cooking local fare such as swamp cabbage, chicken perloo, assorted greens, biscuits and delicious cobblers—all over the coals of an open fire. Wilson occasionally offers cast iron cooking lessons at the Fort King National Historic Landmark site, where he, along with Kathleen Ramirez, outdoor/

historical resource program coordinator for the city of Ocala, demonstrates various techniques and provides a tasty meal as well.

Not everyone who cooks with cast iron labors over hot coals. Ocala Style editor Susan SmileyHeight has favorite cast iron pots and recipes. These include Pineapple Upside Down Cake in a coveted cast iron skillet and a chicken/cauliflower/ caper dish in her husband’s grandmother’s heirloom Dutch oven.

For those interested in learning more about cast iron cooking, there are a few things to consider. Antique collectable cookware is attractive and performs well but can be pricey. New quality cast iron is easier on the budget and also works great. All new cast iron cooking containers need to be “seasoned,” which involves heating and applying oil repeatedly. Seasoning can be a tedious process, but it is worth the effort. Although seasoning can help prevent foods from sticking to cast iron, be aware this cookware is not true “non-stick” and care must be taken while cooking.

There can be a learning curve to controlling temperature and cast iron retains heat very effectively (ask me about my infamous blackened biscuits). During use, handles and lids are heavy and get very hot (hot pads and lid hooks are required utensils). Soap is not used to clean cast iron and can ruin the seasoning. Your iron utensils should never see the inside of a dishwasher.

There is a reason this style of cookware has stood the test of time—it is functional and lasts for years and years. So, as you cook up your very first mess of perloo and greens, be sure to leave room for the Pineapple Upside Down Cake.

Scott Mitchell is a field archaeologist, scientific illustrator and director of the Silver River Museum & Environmental Education Center, located at 1445 NE 58th Ave., Ocala, inside the Silver River State Park. Museum hours are 10am to 4pm Saturday and Sunday. Admission to the park is $2 per person; free ages 6 and younger. To learn more, go to silverrivermuseum.com.

Kathleen Ramirez and Robert Wilson

Photos by Bruce Ackerman

Growing Herbs and Spices in North Florida

Going beyond the good ol’ stalwarts can provide some fun flavors in your dishes and a sweet aroma in your home.

By Belea T. Keeney Illustration by Jordan Shapot

Most folks have tried their hand at growing some of the more common kitchen herbs, such as basil, rosemary and oregano, which are fairly easy to manage here. But there are more interesting and fl avorful herbs that do well in North Florida, and I’ve gotten inspiration and great information from Florida’s Best Herbs & Spices by

Charles R. Boning.

Borage is an annual with a long taproot and branching stems. The young leaves make an interesting addition to salads, and the flowers are both decorative and edible. The leaves are said to taste like cucumber. It readily germinates from seed and doesn’t like being transplanted, so sow it where you want it. It’s also moderately drought tolerant.

Chicory has wide, natural distribution throughout the U.S. and is considered

an invasive weed by some. It’s a herbaceous perennial, growing to about 2 feet tall. It has bright blue flowers that open in the morning and close later in the day. Its root can be roasted and ground and used like coffee; hence, the term chicory brew. It’s pretty darn hardy and survives in poor soil and will thrive in an enriched bed. The roots are generally harvested between February and May. To use it, thoroughly wash the root and roast in an oven at 350 degrees for five hours. Grind the roots into a fine powder and use it the same as ground coffee. It has a light coffee flavor and scent.

All pepper plants are considered “tender” and are perennials, which most people forget, and, if protected over winter, can live on. While in North Carolina, I once had a volunteer green pepper pop up in a compost pile. Out of curiosity, I rigged up a weird little greenhouse with an old shower curtain and that baby grew to be 6 feet

tall and lived until Thanksgiving! One subfreezing night did it in, but man, I was impressed. And it put out peppers the whole time. So, if you have a pepper plant in a pot that you can bring inside and protect, and if you really like peppers… well, why not give it a try.

Chili pepper is a tropical indigenous species and can do well in this part of Florida. Chili pepper flavors can range from snippy to dang, that’s hot! Pick the peppers when they color and handle them while wearing gloves. Don’t allow the seeds or juice to contact your eyes, nose, or ears, and you’d be smart to wear eye protection when cutting. These peppers can be dried, roasted, smoked, ground, pickled and more—just use caution with them.

Lavender is a member of the mint family and is another perennial. It’s lovely but is deemed “not particularly well-suited to growth in Florida” as the humidity and rain can do it damage. But it has such a wonderful fragrance, and it might be worth a try. Lavender prefers slightly alkaline soils and can do well in gravelly locations. It needs to be spaced out and have room to breathe; you don’t want the plants snuggled up together where they might be prone to fungus. If you’re going to try it, plant it in the fall and assume it’s an annual that will be done by June here. You can use the flowers and buds to scent your home.

And of course, try the “classic” herbs that are easy to grow and have lots of uses in the kitchen. Basil. The adage for this herb is plant often and

harvest early. Staggering seeds or seedlings about every two to three weeks will give you fresh leaves to snip through the summer. They’ll live through the summer and be kaput with the first frost. Basil tends to get bitter if it gets too old and if you find yourself with a big harvest that you can’t use up, freeze some of the leaves in ice cube trays and use them in soups later in the year. For a big harvest, make up a batch of pesto. You can also cut stems and stick them in water to root.

Rosemary is a very forgiving herb and can do well in the ground or potted. I kept mine potted for a couple years, then put it in the ground in some sandy, not-real-rich soil at a new place, and it took over the bed in two years. I’m talking 5 feet tall and 6 feet across! And I never fertilized it (which experts recommend you don’t do with most Mediterranean herbs) and only watered it when it looked droopy. It gave me and my neighbors fresh, organic rosemary stems whenever we wanted them.

Florida’s Best Herbs & Spices by Charles R. Boning is available from Pineapple Press.

A native Floridian and lifelong gardener, Belea spends her time off fostering cats and collecting caladiums. You can send gardening questions or column suggestions to her at belea@magnoliamediaco.com

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