The Lakelander | Taste 2017

THE TASTE ISSUE

BAKED BLISS / LAKELAND’S FOOD INFLUENCERS / KITCHEN GADGETS FUN YOU CAN TASTE / SUMMER COCKTAILS

PLACING YOU

AT THE HEART

OF ALL WE DO

Expert Physicians.

Advanced Treatments.

At Lakeland Regional Health, the experienced physicians of our

Heart Center

have pioneered cardiac care for more than 25 years.

With experience like that, it’s no wonder their expertise continues to bring you groundbreaking, less-invasive procedures that aren’t available anywhere else in Polk County.

To learn more about our Heart Center and its expert physicians, visit myLRH.org/HeartCenter or call 863.284.1619.

myLRH.org/HeartCenter + 863.284.1619

Porter www.badcock.com

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Verona

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Eleven Polk County locations to serve you!

Lakeland-Lake Gibson 6625 US 98 North (863) 858-3866 Lake Wales 126 Hwy. 60 W. (863) 676-6515

Lakeland Combee 1225 N. Combee Rd. (863) 665-3111

Lakeland North 1409 N. Florida Ave. (863) 682-8107

Frostproof Ft. Meade 500 N. Scenic Hwy. 1401 Hwy. 17 N. (863) 635-2645 (863) 285-9757

Lakeland Christina 6100 S. Florida Ave. (863) 646-2921

Auburndale 521 Hughes Rd. (863) 967-6602

Eagle Lake 1515 Hwy. 17 S. (863) 294-7749

Haines City 35495 Hwy. 27 (863) 422-3144 1350 N. Broadway (US 98) Bartow (863) 533-1611

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THE LAKELANDER

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THE TASTE ISSUE

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THE TASTE ISSUE

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THE TASTE ISSUE

TASTE

TA B L E O F CO N T E N T S

108 JUNE 2017

DEPARTMENTS 22 NOTE FROM THE EDITOR 24 CONTRIBUTORS 26 PHOTOGRAPHERS 30 METRO 138 OPENINGS 142 EVENTS 146 HISTORY

ON THE COVER These Coconut Mascarpone Fruit Tartlets are a refreshing yet decadent summer dessert. Made by Kandace Crosby of Nook Bakery, find the recipe for this tangy tartlet and more sweet treats from local bakers in this issue’s Baked Bliss.

Photo by Tina Sargeant THE LAKELANDER

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It doesn’t just happen, it takes passion.

Jennifer Smurr, Born & Bread

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TASTE

TA B L E O F CO N T E N T S

39 KITCHEN GADGETS Chic tools to keep your cooking skills stellar

56 WHOLESOME, DONE RIGHT Healthy family fixings, pure and simple

68 FOOD INFLUENCERS The faces behind the most craved local tastes

82 COCKTAILS 5 summer cocktails to refresh and impress your guests

FEEL YOUR BEST. LOOK YOUR BEST. INSPIRING SUMMER CONFIDENCE IN YOU.

SERVICES

Surgical Procedures of the Body, Breast & Face Non-Surgical facial rejuvenation with Botox, Juvederm, Voluma, Volbello, Belotero and Laser Treatments

Dr. Jacob Gerzenshtein is a leading Lakeland, FL plastic surgeon who is dedicated to the pursuit of surgical perfection and complete patient satisfaction. Jacob Gerzenshtein, MD, is a fellowship-trained plastic surgeon who is board certified by both the American Board of Plastic Surgery and the American Board of Surgery. He takes great pride in his reputation as one of the most highly skilled plastic surgeons in Central Florida. Dr. G treats each patient seeking cosmetic surgery with the utmost attentiveness and dedication, an approach that consistently delivers outstanding aesthetic results.

Call to Schedule your appointment (863) 647-2200 or visit our website fineryou.com Finer You PA, Dr. Gerzenshtein 4429 Florida National Dr, Lakeland, FL 33813

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TASTE

TA B L E O F CO N T E N T S

88 TOUR OF ASIA A culinary venture through the city’s finest Asian restaurants

102 A HUNGER-FREE WORLD Feeding Children Everywhere nurishes families in need

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108 BAKED BLISS Local bakers whip up a few of their favorite sweet treats

118 FUN YOU CAN TASTE Our favorite, tastiest quick eats around

128 THE OPENING ROUND Preparing for Pigfest’s barbecue competition

118 THE LAKELANDER

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Brandon Patterson Kristin Crosby

CONTRIBUTORS Daniel Barceló, Tara Campbell,

Nicole Curtis, Joel Helm, Jenn Smurr, Adam Spafford, Robyn Wilson COPY EDITOR Laura Burke Design CREATIVE DIRECTOR Daniel Barceló DESIGNER Anushka van Huyssteen Photography PHOTOGRAPHERS Dan Austin, Daniel Barceló,

Tiffani Jones, John Kazaklis, Loree Rowland, Tina Sargeant, Jason Stephens VP, FINANCE Deb Patterson INTERN Nicole Curtis

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THE LAKELANDER

Circulation CIRCULATION DIRECTOR

Jason Jacobs

General Counsel

Ted W. Weeks IV

Published by Patterson Jacobs Publishing, LLC The Lakelander is published bimonthly by Patterson Jacobs Publishing, P.O. Box 41, Lakeland, FL 33802. Reproduction in whole or in part without express written permission of The Lakelander is prohibited. The Lakelander is not responsible for any unsolicited submissions.

Contact Patterson Jacobs Publishing, P.O. Box 41, Lakeland, FL 33802 863.701.2707 www.thelakelander.com Customer Service: 863.701.2707 Subscription Help: jason@pattersonpublishing.com “Trust in the Lord with all your heart, and lean not on your own understanding. In all your ways acknowledge Him, and He will direct your paths.” Proverbs 3:5-6

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TASTE

From our Kitchen to yours

Chicken Bacon Ranch Fries This is a quick and easy meal that you will love to make. It is one of my family’s favorites.

Instructions for recipe 1 Chicken Breast 1 bag of frozen French fries Salt and pepper 2 Tbsp. chopped green onion 1 clove of garlic chopped ¼ cup ranch dressing ¼ cup crumbled bacon 1 cup shredded mozzarella Spread fries evenly on baking sheet.

Season fries with salt and bake at 425 degrees for 20 minutes. Cook garlic add chicken then parsley and season with salt and pepper to taste. In a skillet lay down fries ½ c mozzarella ranch dressing cooked chicken ½ c mozzarella Bacon & green onion. Bake at 350 F until cheese is melted & bubbly.

FROM THE EDITOR

TO COOK IS TO COMMUNICATE When you’re raised eating everything from home-cooked lasagna to fish tacos most every night of the week with the exception of Friday-night movies and pizza, in the era of Hamburger Helper and Lean Cuisine you could say it causes one to develop a rather picky palate as a kid.

I credit it all to my mother’s relentless curiosity and pursuit of new tastes. It’s likely the reason my entire family approaches food as if we were born Italian (though I haven’t an ounce of Italian blood in me). It was often our way of communicating, much like the way Italians and Greeks largely communicate with their hands (which my family also tends to do, inherently; again, not an ounce of Greek).

While I guess I’d long consider my childhood material possessions average, the food on our plate was always molto bene.

Growing up it was easy to see that both the love of cooking and the appreciation for it was heavily influenced from both sides of the family.

It’s likely the reason any of my grandparents were quickly insulted by my picky palate (and my vegetarian explorations). Selective eater that I was (OK, am), regardless of which family I’d visit, returning to Detroit or South Carolina (neither quite widely known for their light, clean appetites), I’d inevitably arrive to a welcome display of food. And, over time, as my tastes evolved, so did the welcome offerings. For my grandfather in Michigan it would often be a loaf of freshly

baked bread, one of the latest grainy varieties.

Boasting of including organic, whole-grain or unbleached flours (to my picky liking), he’d often present the loaf accompanied by a strong German mustard and some kind of stinky cheese, or, at times, smoked sardines (did I mention — this picky palate is also strange?). Needless to say, my old-man tastes were a match for his.

Visiting my grandmother in Columbia, South Carolina, regardless of what time we would arrive, I could always be sure that a certain vintage white-painted hutch was stocked with the buttery, sweet Southern concoctions I’d grown to depend on. The hummingbird cake in its timeless steel tin.

Her caramel cake, made with such colossal amounts of brown sugar and butter, the frosting was lacquered so thick, I inevitably felt it was an invitation to scrape off by the spoonful like peanut butter. And without fail, her Halloween bars, or so she called them, were always present. Heavy chocolate fudge studded with roasted peanuts and marshmallows. All prepared to partake of during our annual sugar-induced viewing of Gone with the Wind.

It’s almost as if the exchange of cooking and eating with the different people in our lives forms its own kind of relationship.

After many years, I think I see that at the core of this exchange was a nonverbal vehicle to simply connect.

Among my family, cooking always communicates. Even in the silence of eating.

Recipe by Monica Holloway Customer Service Representative

www.thorpeac.com 863-858-2577

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THE LAKELANDER

KRISTIN CROSBY, EDITOR

THE SANCTUARY

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THE LAKELANDER

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CONTRIBUTORS KRISTIN CROSBY EDITOR Originally from the North, Kristin Crosby first came to Lakeland to study at Southeastern University. Prior to Patterson Publishing, she worked at Relevant Magazine and the nonprofit organization LifeNet International as a grant writer.

Kristin is a frequent contributor at LifeZette, an American news and opinion site based in Washington D.C. As editor, Kristin endeavors to uncover and give voice to the untold stories of this city. See more of her work at lifezette.com/ author/kristincrosby/ and kristincrosby.com.

ADAM SPAFFORD Adam Spafford came to Lakeland in 1999 to attend Florida Southern College and, except for a 20-month graduate school stint in Massachusetts, has been here since. When he’s not writing page-turners for The Lakelander, he trades stock and index options.

JENN SMURR Jenn Smurr is a Florida native and a proud Lakelander. She is a lover of people and all things food (especially dark chocolate), an excursionist, and the owner of Born & Bread Bakehouse. Jenn has traveled the world working full time as a fashion model. Taking advantage of the gift of travel, she spent her free time exploring the local cuisine. Her affinity for bread came to a tipping point when she visited a standing-room-only cafe in Paris. It was there that she first tried “life-changing fresh bread and local butter.” She has since traded a life in fashion for one in food.

DANIEL BARCELÓ CREATIVE DIRECTOR

Lakeland’s Premier COFFEE HOUSE & CASUAL EATERY

Daniel Barceló is a multidisciplinary creative professional leading the design and photography teams as The Lakelander‘s creative director. As a graduate of both Lakeland Christian School and Southeastern University, Daniel is excited for the opportunity to work and invest in the city that he has called home for many years. He endeavors to grow the magazine’s brand and influence as it continues to empower and inspire Lakeland’s creatives and the community at large.

TARA CAMPBELL Tara Campbell is a longtime Lakelander with a passion for serving others.

A graduate of Florida Southern College, she is currently the team and outreach director for Access Church. In the past she has worked as the teen development director for the YMCA of Central Florida, the outreach teacher at the Polk Museum of Art, and a classroom leader at Parker Street Ministries.

Believing firmly that only boring people get bored, Tara spends her free time mentoring middle-school girls in the Parker Street Neighborhood, teaching art lessons, and serving the community through several civic organizations, as well as enjoying all of the friends and culture that Lakeland has to offer.

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THE LAKELANDER

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THE LAKELANDER

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CONTRIBUTORS ROBYN WILSON Robyn Wilson is the owner and founder of The Poor Porker Inc, a DIY lifestyle brand and beignet business based on the simple fact that you really can do anything you want to do if you’re willing to work hard for it. Her award-winning designs and food have been featured in Food and Wine, Marie Claire, and Glamour magazine. Today, her simple beignet business has expanded to a 6,000-square-foot destination spot in the heart of Lakeland called 801 E. Main.

JOEL HELM Joel Helm loves Lakeland. As a former resident of a colder climate, he appreciates each day his face doesn’t hurt when he steps outside. A ravenous fan of sports and storytelling, their intersection is his happy place.

An unapologetically biased father of two beautiful children, he and his smoking-hot wife love this community more every day.

PHOTOGRAPHERS TINA SARGEANT Tina Sargeant has been professionally capturing the moments, events, and people of our region for the last seven years and photographing for The Lakelander since issue one. Tina’s photography is driven by the ability to suspend time and create emotion, and her work embodies a passion for anthropology – people, culture, and stories. sargeantstudios.com

DAN AUSTIN Dan Austin is a Florida native photographer. He specializes in a unique style that combines the spirit of his subject with a detailed attention to lighting.

Through this, Dan achieves a unique and well thought out aesthetic that can be seen in his images. danaustinphotography.com

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THE LAKELANDER

Dinner Is Served!

Ribs Served nightly!

PHOTOGRAPHERS JASON STEPHENS Jason Stephens is a native Florida boy who lives in Lakeland with his beautiful wife, Jess, and daughter, Isla. Whether it’s from 500 feet up in a helicopter, on a boat cutting through the water, or locked down on a tripod, Jason loves to be behind the camera capturing the moments that pass in front of his lens. jasonstephensphotography.com

JOHN KAZAKLIS John Kazaklis was born and raised in the DC Metro Area and came to Lakeland to study at Southeastern University in 2007. After graduating, John decided to make Lakeland his home because of the great quality of life and close-knit community. His fascination with different cultures and travel made him passionate about visual storytelling and sharing stories that typically go untold. He is currently the program director at Catapult Lakeland. istoria.life

TIFFANI JONES Growing up, Tiffani Jones could never get lost in the wonder of a storybook.

Then one day she realized she could let her mind imagine a wondrous story through imagery. Photography gives Tiffani a tangible voice with her audience.

After a wonderful 15-year nursing career, she left the art of nursing for the art of creating. She’s a life-long Lakelander, where she raises three energetic children with her husband. iamtiffanijones.com

LOREE ROWLAND Loree Rowland grew up in Washington State and moved to Lakeland five years ago with her husband. She is currently the lead photographer for Southeastern University’s marketing department. Loree finds inspiration in everything, from the beauty and simplicity of everyday life to magnificent displays of nature, whether it’s backpacking though mountains, glacier treks in Alaska, or walks on the shores of California. Using her iPhone as her go-to camera, she can be found “Instagramming” her way through life as one of her creative outlets. instagram.com/loree.1

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THE LAKELANDER

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METRO NEW AND NOTABLE IN LAKELAND

creates the entity of what sets Lakeland apart as a city that offers something different from the rest.

Though in most any city — even the grand-scale New York or San Francisco that millions flock to — once one settles in, discovers a consistent rhythm of a routine, and finds their regular joint (to go to the same day every week, at same time, with the same dish), it’s easy to forget why one moves to the city to begin with.

If a city is one thing, regardless of size or location, it is in short, a culmination of experiences engaged together.

Over the last four years, Lakeland, as well as the greater Polk County region, has experienced a rapid growth. A 2014 U.S. Census Bureau report stated that Polk County grew quicker than Florida, and the nation, from 2010 to 2014. As we readily highlight in The Lakelander, it comes as no shock that ours is a city for creatives, with an entrepreneurial spirit that continues

WHAT DOES LAKELAND BRING TO THE TABLE? There’s still room for more.

C

learly, this is a celebration of what is currently being served. The table has been set for quite some time. It’s as if now, though, the chairs are quickly filling up. Within what feels like a whirlwind of less than a decade, Lakeland has grown with an earnest desire, fulfilling all measures required to thrive as a metropolitan city.

Not only have recent restaurants and businesses — built upon original tastes and inspired spaces, as well as their resulting increased job opportunities — enhanced our overall living experience and taught us to embrace new concepts and flavors (most of them completely outside of the realm of what may have been the norm), but maybe, most importantly, they’ve reminded us what city life is all about.

It essentially is what a city is birthed for, what a metropolis is meant to be. To exist as a significant central hub for regional or global connections, commerce, and communications, as Webster’s would define it. Or, it is the one table for individuals from various backgrounds, to come to and engage the intimate, communal experience of sharing a meal with each other. It’s where we do life together. It is a culmination of each little component we all contribute that

THE LAKELANDER

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THERE’S A GREAT DEAL MORE IN STORE FOR LAKELAND — IN TASTES, IN CULTURE, IN EDUCATION, IN OVERALL ENRICHING EXPERIENCES. to propel us forward to mature to the cultural city we all seek out.

And if anything has spearheaded this city to the current state as a young metropolis, no doubt local tastes have sparked something fresh within all of us. It’s whet our appetite. Maybe even sparked a hunger for more.

Memorable meals don’t materialize out of thin air. While each individual dream and passion may seem miniscule, collectively they can create the cultural experience that sets a city apart, that makes a metropolitan city whole, refined, even illuminated. There’s a great deal more in store for Lakeland — in tastes, in culture, in education, in overall enriching experiences. It has grown mentionable, among the likes of Orlando and Tampa, for its approachable, creative, cultural offerings … almost as if she were the girl next door.

Our city’s experiences have grown in quality and creativity simply because people have mustered up a little bravery, a little gumption, and contributed to what Lakeland brings to the table. Elaborate or simple. Stately or quaint. Each part increases the character of the city we find ourselves in today.

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TASTE

METRO

FINDING THE RIGHT SLICE Whether you’re Lakeland-born or from states away, nothing can bring you home quite like a slice of pie. A big pizza pie, that is. And when you finally settle in on just the perfect cheesy slice, well ... that’s amore.

IL FORNO This classic Italian spot offers gourmet pizza pies with toppings like pesto and fresh ricotta.

3615 Florida Avenue S., Merchants Walk

THE KITCHEN DREAMS ARE MADE OF

J BURNS

With the recent opening of Mass Market, Your Pro Kitchen has also been unvieled and is the ideal space for local tastemakers ready to take on the market and grow their food business beyond the walls of home.

With flavors like BBQ Chicken, Taco & Meatzilla, these crispy slices are known to be a big crowd pleaser.

2306 E. Edgewood Drive

The beauty of having many local bakers and tastemakers is often the familiar flavors within their products that translate all things fresh and homey. But, of course, for any small homegrown food business, the joy of cooking for the masses of Lakeland and beyond can quickly feel crammed within cottage corners.

But finding just the right space for cooking can often be a tricky process. Which is why Your Pro Kitchen just might be the kitchen you’ve been dreaming of.

For local bakers, caterers, and chefs, Mass Market’s recently opened Your Pro Kitchen could be the space you’re ready to step into.

This modern kitchen is fully equipped with nearly every tool necessary, including natural gas equipment. Your Pro Kitchen also offers members access to two convection ovens with full pan size (each with five racks with 11 positions) 10-burner stoves, 24-inch charbroiler, two three-compartment sinks, three hand sinks, 20-quart and eight-quart

mixers with three attachments (dough hook, paddle, and whisk), as well as one each reach-in refrigerator and freezer for day of preparation.

This professional kitchen is the perfect space for any local taste vendor to increase their offerings and quality as a business. For more on memberships, visit yourprokitchen.com.

114 S. Kentucky Avenue

CIAO BELLA Served classic New York style, can we just say a crisp, thin crust is a beautiful thing?

5369 N. Socrum Loop Road

PRIMO’S This pizzeria serves up mega-size cheesy pizzas and golden calzones, with the consistency of a trusty New England joint.

1031 S. Combee Road

THE JOY OF COOKING CAN QUICKLY FEEL CRAMMED WITHIN COTTAGE CORNERS. YOUR PRO KITCHEN JUST MIGHT BE YOUR DREAM COME TRUE.

UNCLE NICK’S DOWNTOWN

SWAN BREWING

With their third location opening in the heart of downtown, this shop will offer more than just their delicious bagels. Dinner options, beer and wine, as well as grocery staples will create a more complete downtown living experience for the area. unclenicksbagels.com

THE LAKELANDER

PALACE PIZZA If this mainstay slice is a knock out of the park, their food truck woodfired pie is a grand slam.

With games, live music, and food trucks, Swan Brewing is sure to be a hub of entertainment and will offer a selection of craft beers on tap with a variety of flavors. swanbrewing.com

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Are You Ready... Get Ready...

Grow!

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Don’t tackle Don’t tackleby tax season tax season by yourself. yourself.

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Call today863.686.7330 for an appointment 863.686.7330 Or visit our office in the Lake Aston Sales Center Tuesdays & Thursdays beginning

Or visit our officeFebruary in the Lake Aston Sales 37 Center Tuesdays & Thursdays beginning February 37

METRO TASTE

METRO

BRING THE

TO YOU SWAN CITY CATERING

We all know where to go when we’re itching for a flavorful night on the town. But where should one look when you want the same stellar tastes to be the highlight of your next exciting gathering? Well. We thought you’d never ask...

This company provides the ultimate meal experience regardless of the scale of party. Serving dishes from garden, sea, and land, plates such as Hen of Woods and Fried Quail are certain to impress any guest whether at a backyard birthday party or an upscale outdoor tented reception. swancitycatering.com

TERRIE LOBB A graduate of the American Culinary Academy, Terrie Lobb, serves a grand-scale yet simple and inclusive menu, perfect for that next wedding or corporate event.

GOOD FOOD

terrielobbcatering.com

Available throughout Central Florida, this locally based caterer serves up food that is … well, quite good.

(Though, the quippy name may be an undersell.) This culinary company customizes a meal to your occasion and partying preferences, with their picturesquely plated selections and professional service. goodfoodtampa.com

FRESCOS A boutique custom caterer, Frescos’ offerings are available to come to you or you to them. This local restaurant offers various rooms for parties, including a downstairs basement perfect for that next private event. frescoslakeland.com

THE LAKELANDER

It takes time and materials to build a Habitat for Humanity home, but it also takes people who care. Together, they make dreams come true for the new owners of homes sponsored by Publix Charities.

Learn more at publixcharities.org/hfh.

TASTE

METRO

THE YEAR IN

FOOD Lakeland’s Annual Food Festivals & Events

JUNE 24, 2017

THE GREAT LAKELAND CRAFT BEER FESTIVAL & DOWNTOWN CRAWL 3 P.M. - 8 P.M. EVENTBRITE.COM

JANUARY 13, 2018

CENTRAL FLORIDA RUM & FOOD EXPERIENCE 4 P.M. - 7 P.M. RUMANDFOOD.COM

JANUARY 2018

22ND ANNUAL LAKELAND PIGFEST TIME: TBD LAKELANDPIGFEST.ORG

SPRING 2018

CENTRAL FLORIDA WINE & FOOD FESTIVAL TIME: TBD WINEFESTIVALOFCENTRAL FLORIDA.COM

SPRING 2018

60TH ANNUAL FLIPPING FOR CHARITIES PANCAKE FESTIVAL TIME: TBD CITRUSCENTERKIWANIS.ORG

THE LAKELANDER

(left to right) Jason DeMeo, co-owner of Curio, seated with Marco Franca, owner of Posto 9

HOUSE OF KNOWLEDGE Creating space for conversation

his past month, Curio hosted event. Hosting their launch event just its first monthly House of last month, the first House of Knowledge Knowledge at downtown’s evening highlighted the wisdom of business, Posto 9. A local design thinking entrepreneurship, and particularly, insight to studio, Curio also engages in the community Brazilian culture, from Marco and Grace. A by creating experiences with its collaborative success, the partnership is readily preparing initiative, Curio Society. for its next event.

Gleaning from a “People are eager for a Brazilian tradition, place for conversations,” recently Curio Society says Jason DeMeo, coTHESE partnered with Posto owner and founder of 9 to host House of Curio. “They’re looking EXPERIENCES Knowledge.

This for more space to ALLOW WHOLE intentional gathering converse and share what brings experts to discuss GROUPS TO LEARN they’re learning through insight from all areas thought-provoking FROM EACH of art, culture, and interactions.”

OTHER, AND IN philosophy, and to, if These experiences anything, simply begin allow whole groups to COLLABORATION, a conversation. Initially learn from each other, BUILD seeking locations for and, in collaboration, events that would include build something together.

SOMETHING quality food and drinks, Enjoying a little cheese TOGETHER. Curio reached out to and wine is a pure plus.

Marco and Grace Franca, Though admission is owners of Posto 9. open to everyone, each The couple had House of Knowledge is moved from Sao Paulo, Brazil, before limited to the first 40 individuals to sign up. opening Posto 9, well-prepared to start To purchase your ticket, visit We Are the conversation and enhance a cultural Curio on Facebook or eventbrite.com. awareness (where food and drinks are, of Tickets are $10 per person (food and wine course, essential) through this monthly included).

T

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THE LAKELANDER

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IN THE

KITCHEN MUST-HAVE GADGETS & GIFTS FOR THOSE WHO LOVE CREATING AND SHARING GOOD FOOD

BRASS & STEEL SHEARS These golden shears make any mundane project a little more appealing. $40 - Bearcat & Big 6

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THE TASTE ISSUE

1

2

3

4

1. WOODEN COFFEE SCOOP

2. BLUE CLAY MUGS

3. BROOKLYN STRIPE TOWELS

4. VIETRI CHINA

If coffee is the only way you function, then honor the grinds with this stylish, convenient coffee scoop.

These small blue clay mugs, made by Bill Campbell, are structured with just the touch of coziness and depth of tone.

You’ll be sure to reach for them each morning.

Get a bang for your buck with these textured towels. While keeping your home clean, they double as stylish napkins for guests.

Vietri’s Lastra white china is a rustic yet refined collection perfect for daily meals or special occasions.

$12.95 - Scout & Tag

Pack of 4, $20 - Bearcat & Big 6

$34.99 - Brooke Pottery

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$44 (dinner plate), $36 (salad plate), $38 (soup bowl) - Home Essentials

Engage appetites.

Great companies need delicious branding.

Lakelander Creative is here to help you set the table and serve your product or service to customers beautifully.

lkldrcreative.com | 863.701.2707 41

THE TASTE ISSUE

GLASS DECANTER

POOR PORKER INDIGO APRON

UNBREAKABLE WINE GLASSES

Showcase your favorite drink in this beautiful Riedel crystal decanter that will maintain the flavors you love.

This gender-neutral, made in America, rustic apron is the classiest way to avoid spills, grease spots, and truly own the role as cook of the night.

For the clumsy homeowner, these unbreakable stainless steel wine glasses are the perfect, sturdy investment.

$160 - Home Essentials

$125 - Bearcat & Big 6

$21.99 - Crowder Bros. Ace Hardware

SANTUKO KNIFE

SWAN COASTERS

WOODEN SPOONS

Used by professional and home chefs alike, the Santuko knife’s unique shape allows for a safer way to cut while maintaining flexibility and sharpness.

The cutest of coasters for the truest of Lakelander lovers.

Toss summer salads with these golden-dipped spoons, and make healthy eating a little more enchanting for all.

Set of 4, $20 - Bearcat & Big 6

$139.99 - Home Essentials

Set of 2, $16 - Bearcat & Big 6

NESTING MEASURING CUPS

WHISKEY WEDGE BY CORKCICLE

PICKLED PEPPERS & SQUASH

These brightly painted terracotta clay measuring cups carry such charm, you won’t mind if they’re left out on the counter for all to see.

Chill your whiskey without sacrificing flavor with the Whiskey Wedge. Its unique design melts the ice slower than traditional cubes – not to mention looking sleek while you drink.

Add a li’l pickled spice to your life with these natural, cheese-stuffed peppers.

$18.50 - Bearcat & Big 6

$35 - Bearcat & Big 6

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THE TASTE ISSUE

RIEDEL STEMWARE German glass is the gold standard in stemware. Riedel makes a variety of glasses perfect for exactly what you want to drink, whether red, white, or bubbly.

Starting at $89.99 - Home Essentials

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1

2

3

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1. MINI HAMBURGER PRESS

2. APRICOT SMOKING WOOD

3. GRILLING TONGS & SPATULA

4. BOTTLE OF MATCHES

There’s nothing like homemade burgers on the patio, and with this mini press you can make endless sliders to share, perfectly seared.

Smoke your meats with sweet-tasting apricot wood to add a little extra flavor to your summer.

Grilling is an art, one that requires the appropriate tools. These tongs and spatula win our affection with their durability and timeless style.

Contained in an old-world glass jar, with this timeless bottle it’s unlikely you’ll ever forget where you left your matches.

$9.75 - Whiskey Bent BBQ Supply

$5.99 - Crowder Bros. Ace Hardware

THE LAKELANDER

$29.75 (tongs), $24.75 (spatula) Whiskey Bent BBQ Supply

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$16.50 -Bearcat & Big 6

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1

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3

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1. CANTEEN BY CORKCICLE

2. MARBLE ROLLING PIN

3. MORTAR AND PESTLE

4. SAINTS OF OLD FLORIDA

A godsend for all Floridians trying to maintain their cool throughout the summer, this swanky canteen is insulated to keep beverages cold for 25 hours or warm for 12, without freezing or sweating.

For any potential Hawaiian pizza or cookies, this gleaming marble rolling pin is the perfect way to roll right into summer.

Using ancient technology, this stylish mortar and pestle adds a burst of flavor to your favorite dishes. Use it to crush herbs, spices, grains, nuts, and other ingredients into a coarse or fine powder.

This beautifully bound, coffee-table book explores the cities of coastal Florida named after the saints,. A must for any seeking to experience all saintly things of Florida.

$11.50 - Crowder Bros. Ace Hardware

$48 - Scout & Tag

$12.99 - Crowder Bros. Ace Hardware

$27.95 -Crowder Bros. Ace Hardware

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THE TASTE ISSUE

CERAMIC CROCK Use for drinks, food, or keep dishes warm with this oven-safe ceramic dish.

Your multipurpose kitchen vessel. $21.99 - Crowder Bros. Ace Hardware

THE LAKELANDER

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1. ROUND COCOTTE This vibrantly colored cast-iron pot by Staub is designed to gently transform tough meats into tender delicacies. $229.95 - Home Essentials

2. RAFA NATURAL HAND WASH AND LOTION Earthy rainforest trees and sweet sugarcane with tropical vanilla make for a clean and cool summer scent, for a pair that purifies and softens the skin. $16 (or 2 for $30) - Scout & Tag

THE LAKELANDER

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3. WOODEN BOW BREAD KNIFE

4. BRIE BAKER

Cut perfect slices of bread with this classic wooden bow bread knife, made for superior-slicing performance.

Handmade in Iowa, this brie baker is a sure way to take your cheese-andcracker game up a notch.

$42.99 - Brooke Pottery

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TASTE

AT H O M E

SESAME GINGER SALMON with quinoa pilaf and snap peas Recipe, pg. 66

WHOLESOME written by KRISTIN CROSBY

DONE photography by LOREE ROWLAND

RIGHT recipes by SHEILA BARCELÓ

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THE TASTE ISSUE

COOKING HEALTHY FOR OUR FAMILIES MAY OFTEN SEEM LIKE A DAUNTING TASK, BUT WITH A FEW RECIPES AND TIPS FROM SHEILA BARCELÓ OF EDEN'S GOURMET, YOU WILL QUICKLY FEEL INSPIRED AND READY TO TAKE ON TONIGHT'S DINNER, NOT TO MENTION TOMORROW'S BREAKFAST AND LUNCH AS WELL.

E Eating healthy was once a fairly simple task. Even for the largest of families.

When the green abundant fields once provided the lush collards for dinner, the cows that grazed the grass offered the purest, cleanest source of organic dairy (long before the word would pertained to dairy), and the purest kernels of corn, freshly shucked from the cobb, were handground to a fine meal as the base of the truest of cornbread imaginable.

Then, eating well was simple. Whole food was genuine. And how to prepare a simple, healthy, delicious meal to bring to the table each evening was as plain as day.

Before the topic of “clean eating” was suddenly a rage-worthy topic and the matter of what to eat was philosophized into numerous, marketable regimens, what was

THE LAKELANDER

“healthy” was fairly straightforward.

Today, if good health is anything, it is complicated, often expensive, and seemingly high-maintenance.

When $200 smoothies, filled with pricey Chinese herb supplements and moon dust (nearly worth its weight in the cost of remnants from the moon), are coined as a healthmust and rival the cost of utility bills, health is high maintenance.

Navigating the truths in the health industry for ourselves — let alone our entire families, in a modern day where each year claims to present the latest food truth — can be a daunting task in itself, never mind just cooking a simple meal.

With the constant evolution of nutrition and individual philosophies, knowing how to just cook a simple, wholesome meal for the family on a weekly basis can

leave one in a bit of a scramble.

But we’d like to think it is actually quite simple. At the root of it, healthy eating is eating whole foods — plain and simple.

When the process of food is in our hands from start to finish, it’s all much clearer. It's when meals are cooked at home that wholesome foods are done right.

Simple home-cooked meals

58

can be much more well-balanced.

Colorful dinners made in the kitchen can be entirely within reach. And the concept of eating wholesome meals for us and our families can be much easier to navigate in the comfort of our own homes. It’s much more attainable, likely much easier, and certainly much tastier.

In this search for the wholesome, simple, attainable meals for every

Sheila gravitated to a variety of greens and vegetables of every color in preparation for these hearty meals.

LOCAL MARKETS ARE THE IDEAL STARTING POINT OF INSPIRATION FOR ANY HEALTHY MEAL, ANY SEASON.

family, Sheila Barceló, owner of Eden’s Gourmet, takes us from breakfast to dinner with a menu entirely based on whole foods.

The meals you’ll find here won’t have 24 spices to purchase, ingredients you can’t pronounce, or particles from outer space to make dinner your family will love. Both simple and quick for anyone, nearly each recipe offers multiple options of recreating leftovers into the next day’s lunch wrap or your morning smoothies (for less than $10 a glass, we promise).

Without refined sugar, deriving

59

all sweeteners from natural sources, and minimal gluten, using a variety of grains and flours, this well-balanced outline is not much more than that — a simple outline that can be varied and recreated in endless ways.

Sheila’s recipes are fresh, simple, and easy to follow, even for the cooking-intolerant.

All-inclusive, not omitting any food group, and centered around the types of whole food we were all born to thrive off of (most all from Lakeland’s Downtown Farmers Curb Market), the following recipes are sure to keep your family fueled from dawn to dusk.

THE TASTE ISSUE

BLUEBERRY FLAX MUFFINS 2 cups blueberries 2 tablespoons gluten-free flour (Combine the berries and flour, and set aside. Prevents berries from sinking to bottom of batter.)

Dry Ingredients: 1/2 cup oat flour 1 cup Bob’s Red Mill gluten-free baking flour 1/2 cup flax meal 1 cup coconut sugar 2-1/2 teaspoons baking powder (aluminum-free) 1/2 teaspoon salt 3 large eggs, whisked 1/2 cup coconut milk 1/2 cup softened butter 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease muffin cups well. Combine all dry ingredients (except sugar) set aside. In a large mixing bowl or mixer, cream the butter and sugar.

Add eggs, mixing well. Then combine remaining wet ingredients. Fold in the dry mixture (be sure to not overmix).

Gently add in the blueberries. Use an ice cream scoop to fill muffin cups.

Bake 20 to 25 minutes.

JUICE PLUS+ COMPLETE SMOOTHIE 1 scoop Juice Plus+ Complete vanilla or 1 cup Greek yogurt (Juice Plus+ Complete is a vegan, gluten-free, non-dairy, low-glycemic, high-fiber, natural whole food-based shake mix that provides a delicious, healthy burst of balanced nutrition in every scoop.)

2 cups papaya chunks 1 cup pineapple chunks 2 cups almond/cashew milk Combine all ingredients. Blend until smooth.

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Cook up some family fun.

Do something delicious with the people you love. Sign up for a hands-on class at Publix Aprons Cooking School. You’ll eat well, gain great skills, and have an unforgettably good time together.

For the closest location, a schedule of classes, and more information, visit publix.com/cookingschools.

COCONUT ALMOND WAFFLES

BLUEBERRY COMPOTE

1 cup coconut flour 1 cup almond flour 1 cup flax meal 1 cup coconut sugar 1-1/2 teaspoons baking powder (aluminum-free) 1 teaspoon salt 1 teaspoon grated nutmeg 1/2 teaspoon cinnamon

4 eggs, whisked 2 cups almond or coconut milk 1/4 cup melted butter or coconut oil 2 teaspoons vanilla extract

3 cups blueberries 3/4 cup orange juice 1/2 cup sugar 1 tablespoon lemon juice

Heat waffle iron as per instructions.

Combine all dry ingredients.

Grease waffle iron. Use 1/3 cup batter per waffle. Cook 3 minutes each, or as waffle instructions suggest.

Add 2 cups blueberries and all other ingredients in a saucepan over medium heat and bring to a boil. Simmer for 5 to 8 minutes until berries begin to burst. Add remaining 1 cup berries. Simmer for 10 minutes. Serve hot with muffins or over waffles.

THE LAKELANDER

In a large bowl, combine all liquids.

Add all dry ingredients. Combine well.

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Bartow 1400 Lakeland Hills Blvd. • Suite B • Lakeland 63

2250 Osprey Blvd. • Suite 100 • Bartow THE TASTE ISSUE

SOUTHWESTERN SUMMER SALAD 1 cup steamed corn kernels 1 cup cooked or canned black beans 1 cup sliced cucumber 1/3 cup crumbled queso fresco 1 avocado, chopped 1 large tomato, sliced 1 cup shredded carrots 2 cups spinach 2 cups chopped romaine lettuce 4 cups spring mix greens 1 medium summer squash diced 2 cups smoked chicken sausage, sliced Combine and toss in large salad bowl.

Tomorrow's lunch is normally an afterthought. But simply stuff tonight's salad in a whole wheat wrap, pack it to go, and don't give it a second thought.

MANGO GINGER VINAIGRETTE 1 cup extra virgin olive oil or avocado oil 1/3 cup apple cider vinegar or fresh lemon juice 1/4 cup mango juice 1 tablespoon Dijon mustard 1 large garlic clove 1 tablespoon fresh thyme or cilantro leaves 1 tablespoon chopped scallions 1/4 teaspoon red pepper flakes 1/4 teaspoon sea salt 1 teaspoon minced or grated fresh ginger

THE LAKELANDER

For chunky consistency: Combine all ingredients in mason jar. Screw on lid. Shake until thoroughly combined.

For smooth consistency: Blend all ingredients.

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At The Twisted Teapot, we are dedicated to providing an unforgettable afternoon tea experience with quality food and exceptional service. Here, the customer comes first; whether it's catering to a special need or delivering a truly unforgettable experience for a special occasion. If you have any questions, concerns, or inquiries, don't hesitate to contact us or stop by!

OPEN TUES-SAT 11AM- 3PM Reservations are highly recommended

863.299.5000 200 1ST ST. SOUTH, WINTER HAVEN, FL 33880

twistedteapot.com

www.facebook.com/ TwistedTeapotWH

SESAME GINGER SALMON Marinade: 2 tablespoons sesame oil 1 tablespoon toasted sesame seeds 1 tablespoon agave or honey 2 tablespoons soy sauce 1 tablespoon grated ginger 2 cloves garlic 2 teaspoons Dijon mustard 1 tablespoon lime juice 1 tablespoon water 2 tablespoons olive oil 4 (4 ounces each) salmon fillets Combine all ingredients (minus salmon and oil) in a blender.

Blend until smooth.

Pour marinade over salmon fillets. Cover and refrigerate salmon for 1 to 2 hours.

In a nonstick skillet, heat olive oil. Remove salmon from marinade. Cook 3 minutes on each side. Remove salmon from pan and set aside.

Special Thanks to Heidi and David Campbell for the use of thier kitchen.

Add marinade to skillet. Simmer 5 minutes on low heat.

Return salmon to sauce. Cook covered 2 to 3 minutes.

Serve hot.

QUINOA PILAF 1-1/2 cups quinoa 2-1/2 cups chicken or vegetable stock 1 tablespoon coconut oil 1/2 teaspoon salt 1/4 cup diced red peppers 1/4 cup diced celery 1/4 cup diced red onion 1/2 cup toasted pumpkin seeds 1/2 teaspoon red pepper flakes In stock pot on stovetop: SautĂŠ diced veggies in coconut oil for 3 to 4 minutes.

Add stock, salt, and quinoa. Simmer for 12 to 15 minutes.

Remove stock pot from heat. Mix in pumpkin seeds and red pepper flakes.

Serve hot.

Optional: To serve as a cold salad, add 1/2 cup each: diced tomatoes, cucumbers, shredded carrots, dried cranberries or (Sun-Maid Sour Strawberry flavored) golden raisins, 2 tablespoons Greek salad dressing. Combine well, chill, and serve.

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EAT WORK DRINK PLAY STAY TALK PARTY RUN BIKE WALK

LIVE DOWNTOWN

Broadway is proud to bring to Lakeland the most modern mixed-use development Downtown has ever seen. NOBAY is a mixed-use residential and retail project which will feature 55 residential apartment units on Bay Street and North Kentucky Avenue. The one-bedroom units are spacious loft-style apartment homes under 600 sq. ft. in size. The two-bedroom units are double master suites ranging from 1,180 sq. ft. to 1,270 sq. ft.

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TASTE

TA S T E M A K E R S

MEET LAKELAND'S

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MEET THE TASTEMAKERS BEHIND THE FLAVORS THAT HAVE CAPTURED THE HEART OF OUR CITY

written by KRISTIN CROSBY • photography by JASON STEPHENS • styling by LISA MALOTT

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THE TASTE ISSUE

a concept called brunch. And for some it was the cruffin, a blossom of buttered dough which served as a vehicle to the marriage of savory flavors that they otherwise may have never experienced.

They are the reason rural parts of Lakeland, once deemed vacant, are flourishing with new life, surely a new aroma. They are the reason visitors from Orlando drive to Lakeland’s Downtown Farmers Curb Market before the crack of dawn. They are the reason the city is once again flourishing with new job opportunities. They are the reason inspired gathering spaces are warmly met, as if for some a home away from home. And, in recent months, they are the reason our city is finding itself correlated with the likes of the culturally perceptive and visionary cities of Tampa and St. Petersburg.

PULPO There are few tastes which illuminate octopus with Kalamata memories in our brain that don’t have a caramel, smoked fingerling creator behind it. A creator of tastes and a potatoes, and Kalamata aioli maker of moments.

They are the genius behind the foods that we crave, the experiences we seek out, and the wistful encounters for the senses that keep us coming back again.

These are our Food Influencers who, we dare say, create a great deal more for our culture than mere morsels of food.

o doubt food has always had a deep influence throughout the South, particularly through this central part of Florida we call home.

It’s the reason many of us have grown up recalling stories of the remnants of local ice cream spots, barbeque joints, or freshly baked pie at a local diner interwoven into the stories of how our parents fell in love. Food marks moments. It recalls to us the nostalgic ties to taste and the irrevocable prompting of the senses that in seconds can rush upon us with a memory and invoke floods of emotion like few other experiences in life can.

Many of these places, still staples to our city today, have remained at the central hub of the local food scene longer than many of us have been alive. And yet many have been birthed within the year.

Few could ever have anticipated the shift that would be in the cards for Lakeland’s food culture. And few could have expected over a decade ago the term food culture being relevant, let alone common verbage used among city goers and visitors. The influx of new tastemakers and restaurants in recent years has made way for the many influential individuals responsible for a city’s new matured taste buds, suddenly awoken. None could have predicted the feast that would soon be served before us.

For some it began with a simple, puffed New Orlean’sstyled donut that freshly revived reasons to wake up early for a Saturday morning market. For others, it was the first encounter of the endless refined yet relaxed possibilities of

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CHEF MARCOS FERNANDEZ Nineteen61 / Fine Dining - Latin Fusion What first got you started in cooking?

I worked for a woodworker back in highschool.He was a retired chef and talked about his experiences, and gave me ideas and recipes. So I'd run home and practice them with my friends and family and watch their reactions. And that’s what sparked it.

What's your favorite tool to use in the kitchen?

Most would say my knife, my blender ... but I think the most useful tool I have is my creativity and my resourcefulness.

When we can come up with what we’re trying to achieve without using the traditional tools, it’s an accomplishment.

What three things are always in your fridge?

Cooked rice, ketchup, and Peruvian sauces. But then ... there's milk, mayo, mustard, and garlic. We have many always in the fridge items.

What's your favorite midnight snack?

I would have to say chocolate cake.

Chef Marcos Fernandez carefully plates his grilled pulpo.

This octopus dish is a favorite among Nineteen61's guests.

ROBYN WILSON 801 E. Main / Light Fare - Beignets, Bar, Tapas What first got you interested in cooking?

I think at first it was a necessity. I like to make the things that I wish existed. And simply I just wanted a good donut to begin with, a really good beignet. And the rest is history.

What's your favorite kitchen tool?

My China cap, my fine, fine strainer. It kind of looks like a China cap, but you can basically take any sort of fresh fruit and push it on through and it becomes this beautiful, smooth coulis. It is the most wonderful tool. I make all of our sauces, juices. It’s like the ghetto juicer basically.

What three things are always in your fridge?

Labne (a Greek strained yogurt), good butter (PlugrĂĄ is my favorite - not too fancy, just fancy enough), and bacon. I always have bacon.

What's your favorite midnight snack?

Ooo, I love mango with chili. Simple, just peel that skin off, slice it up, a little bit of chili, lime, some salt.

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CHEF JASON BONIFACE Red Door / Casual - American Fusion, Wine Bar What first got you started in the restaurant business?

I grew up in the industry; my parents and grandparents both owned and operated resteraunts. Pretty much my whole childhood into my adulthood, I started bussing tables at eight years old, prepping at 12, so I was kind of forced into it [laughs.]

What's your inspiration for creating new dishes?

I have a creative mindset, but I can’t draw, can’t sing, and can’t dance. But with my background growing up in kitchens, it kind of pushed me in that direction What three things are always in your fridge?

Bottle of sriracha, beer, and large ice cubes in my freezer for whiskey. I don’t really eat much at home.

What's your favorite midnight snack?

Probably cheap pizza. But if Palace is still open, it’s my go-to.

ROASTED BONE MARROW with pickled red onions, crostinis, and pork cheek ragu

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Each dish Berna creates is built upon a foundation of vegetables, a vibrant array, all local and organic. Every green is prepared as if it were the meat of the dish. Because if you ask her, she'd tell you it essentially is.

BERNA NAR Café Zuppina / Casual - Mediterranean What led you to open Café Zuppina?

I didn’t see a lot of healthy cooking, but I wanted to make a healthy meal that adults and children would like.

What's your favorite tool to use in the kitchen?

My knife, to do all my prepping in the morning.

What inspires you to continue to cook every day?

My mom inspired me to cook. She cooked when I was a kid, and we always did big parties. When I arrived in Lakeland, too, I realized home cooking was one thing missing, so I thought, “Let me bring home cooking here.”

What three things are always in your fridge?

Veggies (of course, Brussels sprouts - in every fridge), lemons, and my herbs What's your favorite midnight snack?

Watermelon. It’s refreshing when you are always working in the heat. Especially in the summer.

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GLENN SCARPA Scarpa's / Fine Dining - Classic Italian What initially drew you into cooking, and launching a business as a career?

I grew up around the business, so it just kind of happened.

What's your favorite kitchen tool?

Pasta-making equipment.

What three things are always in your fridge?

Beer, wine, and cheese.

What's your favorite midnight snack?

A nice IPA, stout, lager, or pilsner.

SEAFOOD FETTUCCINI a medley of crab, shrimp, lobster, and scallops cooked in olive oil and garlic

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CHEF MICHEL REVY Posto 9 / Upscale Casual - Brazilian-American Fusion What first got you into cooking?

It was basically by accident. I was serving tables while going to college. They were about to open Outbacks in Brazil, and they needed a kitchen manager who spoke Portugese and English. So I took the job. It was supposed to last a year and then I'd go back to college, but I just didn’t stop.

What inspires you to cook?

Mainly fresh ingredients.

What three things are always in your fridge?

Right now it’s just water and whatever is left over from Posto 9's kitchen that I bring home. I always force myself to bring something home, but I haven’t grocery shopped in four months.

What's your favorite midnight snack?

I try to keep it healthy, not too many carbs. Basically just steak, eggs, and avocado.

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We believe

relationships are more valuable than transactions.

Guided by Our Core Values: Local Market Driven A Long Term Horizon World Class Service Relationship Banking Faith and Family

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500 S. Florida Ave. | Ste. 100 | Lakeland | 863-683-2300 |

CenterStateBank.com

CHEF TINA CALHOON Frescos / Upscale Casual - American Grill, Whisky Bar What first got you into cooking?

I’d have to say my mom. I opened my first restaurant at 21, and I think having the stability of a mom that cooked all the time was my foundation for the love of food.

What inspires you to continue to cook?

Probably the love for food. I don't drink or smoke; I always have a clear palate. And I can pretty much disassemble a recipe really easily so that the flavor profiles and the spices and the seasonings are really enlightening.

What three things are always in your fridge?

Well, thanks to my husband ... beer and wine, usually a lot of to-go boxes. I always tell everybody we have a very bachelor-style kitchen.

What's your go-to midnight snack?

I hate to say, fast food, Taco Bell. Because it’s the quickest thing to grab on your way home, so we can just eat and go to bed.

THE HANGER STEAK seared medium rare with a pomegranate demi glaze

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JENN SMURR Born & Bread Bakehouse / Bakery What first got you interested in baking?

I think it was a journey for about five years to find what I would be passionate about. I went on my honeymoon to Europe, and everywhere we went there was fresh bread, and every time we sat down to breakfast, we'd ask "Where did you get this bread?" And they'd look at you dumbfounded and say, "What are you talking about? I made it." I think in order to recreate these experiences we had, I came right back to the States and started baking. The quality of it kind of changed my life. And I've been on this quest to do that for someone else.

What is your favorite kitchen tool?

Well, I kind of have a love-hate relationship with a rolling pin. But probably my dough sheeter.

What's your favorite midnight snack?

Lately it's been Cheetos. The organic kind, so you feel good about it. And I love late-night cereal - Frosted Mini Wheats, Honey Bunches of Oats, and Fruity Pebbles.

CRUFFINS classic, chocolate dipped and almond croissants

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Where Cleaning Meets Quality!

• Facility Cleaning • Complete Floor Maintenance • Post Construction Cleanup • Pressure Washing/Windows

863.510.6957 • vaughnscleaningservices.com

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cocktails SUMMER

T H AT W I L L

H AV E Y O U R GUESTS REFRESHED AND IMPRESSED

written by ROBYN WILSON photography by TIFFANI JONES styling by LISA MALOTT

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ummer is upon us, friends. Why not beat the heat, gather your favorite humans, and treat yourselves a bit?

For me, quality time with my friends and family is my most prized gift. When I entertain, there must be the perfect balance of thoughtfulness and simplicity … more time to soak in the sun (and the love) and less time working in the kitchen or standing behind the bar.

Here are a few of my favorite summery cocktails that are exactly that — fresh, fruity, and super simple to make.

Party time, excellent!

FRESH PINEAPPLE AND GINGER BEER BREW BLENDED DRINKS AREN’T MY USUAL GO TO, BUT THIS ONE IS AN EXCEPTION. ODDLY ENOUGH, AS THE DRINK MELTS, IT GETS EVEN BETTER.

3 cups fresh pineapple 1 scoop crushed ice 4 ounces rum 1/2 cup ginger beer per cocktail Using a blender, blend pineapple and ice. Add the rum. Fill glasses 3/4 full and top with ginger beer.

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POG MOJITO CANNED FRUIT JUICES MAKE THIS COCKTAIL SUPER EASY TO EXECUTE. THE ADDITION OF FRESH MINT AND LIME GIVE IT THE PERFECT FRESHNESS.

2 ounces passion fruit juice 1 ounce guava juice 2 ounces white rum 6 leaves fresh mint 1 blood orange wheel 2 ounces sparkling water Muddle mint and blood orange in a Collins glass. Add juice, rum, and a scoop of ice.

Top with sparkling water. Stir.

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SPIKED WATERMELON, GINGER, AND LIME FRESCA WHAT’S BETTER THAN A PERFECT, SWEET WATERMELON IN A CUP? GINGER GIVES THIS COCKTAIL SUCH A NICE KICK!

1 seedless watermelon 2 knuckles of ginger, peeled The juice of 3 limes 2 ounces of vodka per cocktail Blend the watermelon and fine strain. Set aside.

Blend the lime juice and peeled ginger.

Fine strain into the watermelon juice. (Side note: this juice can be prepared a day in advance.)

This juice is wonderful without the booze, but it’s great with vodka too! Add ice and vodka to a glass. Top with fresca. Stir.

JASMINE AND LYCHEE SPIKED ICED TEA THE COMBO OF LYCHEE, JASMINE FLOWER, AND GIN IS MAGICAL. THIS DRINK IS SIMPLE YET SOPHISTICATED AND COMPLEX IN FLAVOR.

1/2 ounce lychee juice, from the can 1 ounce brewed and cooled jasmine tea 1 ounce gin 3 canned lychees Add lychee juice, jasmine tea, gin, and a scoop of ice to a shaker. Shake or stir, and strain into a martini glass. Garnish with three lychee.

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SPIKED ROSEMARY LEMONADE THERE’S JUST SOMETHING SO SWEET ABOUT AN ICE-COLD PITCHER OF FRESH-SQUEEZED LEMONADE. ADD A LITTLE BOOZE AND YOU HAVE SOMETHING SUMMERY AND SPECIAL. IT TOUCHES THE KIDDO IN ALL OF US.

(2) 12-ounce bottles sparkling water 3-1/2 ounces simple syrup 1-1/2 cups fresh-squeezed lemon juice 3 ounces vodka 1 lemon cut into wheels 4 sprigs rosemary Add a couple of big scoops of ice to a pitcher. Add sparking water, simple syrup, lemon juice, and vodka. Give it a nice stir. Garnish with fresh lemon wheels and fresh rosemary.

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quality Only the finest meats, cheeses and vegetables are used to make our delicious classic italian dishes.

Come enjoy.

Il Forno I TA LI A N

R E S TAU R A N T

3615 S. Florida Ave. Lakeland, FL (863) 607-6030 • ilfornolakeland.com Mention the Lakelander for today’s special!

OUT AND ABOUT

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written by ADAM SPAFFORD • photography by JOHN KAZAKLIS

P L A C E S

AMONG THE VAST VARIETY OF LAKELAND’S EXCELLENT RESTAURANTS ARE THOSE THAT SERVE DELICIOUS DISHES OF ASIAN ORIGIN. FROM THE SOUPS TO THE SPICES AND FROM THE RAW TO THE COOKED, THERE’S SOMETHING FOR EVERY PALATE TO ENJOY ON THE LAKELANDER’S WHIRLWIND TOUR OF ASIA.

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SASHIMI DELUXE tuna, smoked salmon, escalar, shrimp, scallop, and yellowtail

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NEW MOON SUSHI Japanese The atmosphere at New Moon Sushi is akin to many Japanese restaurants. Each dish is as much a work of art as anything else. New Moon’s large bar seats about 15.

Sashimi lovers will certainly be satisfied with generous portions and striking flavors, paired with any number of cocktails or a Kirin Light, if you’re so inclined. New Moon might just make a fan out of someone who never thought they’d find raw fish delicious.

Sushi is primarily a dish of vinegared rice; most rolls contain raw fish. Sashimi contains raw fish cut into a rectangular portion, a hira-zukuri cut, served on top of rice. New Moon’s Sashimi Deluxe dish is a sight to behold. Eighteen colorful pieces of seafood, including tuna, smoked salmon, escalar, shrimp, scallop, and yellowtail, each artistically arrayed on the plate and practically begging for consumption.

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SHRIMP PAD THAI with rice noodles, egg, scallions, served with ground peanuts and lime

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THE RIB HOUSE Thai & American

PRAWNS IN CHILI SAUCE jumbo shrimp topped with bell peppers, celery, scallions, and onion sauce

The name may appear deceiving, but actually it paints the picture perfectly for this Thai and American fusion restaurant. They’re clearly not shy in displaying what they do best. A unique spin on Thai, they also offer succulent ribs and American classics like their black and bleu bacon burgers, and eggs and pacakes.

Since reopening earlier this year, the restaurant’s recent addition includes a full line of fresh, sushi-grade seafood and an expanded selection of sake. Their rounded menu serves from breakfast to dinner, offering American barbecue, Thai-American-fused dishes, and traditional Thai platters and starters.

In addition to their several rib platters dressed in barbecue sauce and served with baked beans, traditional Thai dishes include Tom Yum Goong, Prawns in Chili Sauce, and Woosen Pad Thai. Best topped off with their dessert offerings, such as coconut ice cream and Thai donuts.

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03

PEKING HOUSE Chinese

LO-MEIN

Welcome to the solely authentic Chinese restaurant in town. You’ve likely passed this gem on a daily basis without even realizing it. Though you will be disappointed if you arrive seeking out a buffet line of stocked Chow Mein and General Tso Chicken, because here each individual dish is served fresh.

Within these walls are the nostalgic cultural aesthetics of a traditional Chinese restaurant.

The menu lists classic staples for Chinese cuisine, each dish a true re-creation of your favorites.

Typically, regulars start out with a Pu-Pu platter, serving chicken wings, egg rolls, beef sticks, crab rangoon, and shrimp. The fried rice is a staple and longtime favorite of locals, ideal to accompany any other chicken, beef, or seafood dish. Peking House’s several varieties of Lo-Mein are favorites as well.

thick flour noodles served with beef and vegetables

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The only sit-down Chinese restaurant in town, each dish at Peking House is served fresh to order.

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CAFE ROTI I n d i a n - Pa k i s t a n i No tour of Asian cuisine would be complete without the savory and spicy flavors of the Indian subcontinent. Cafe Roti has welcomed its visitors with the authentic foods of Indian-Pakistani origin since 2003. It’s casual yet classy, and the aroma of the curries fills the dining area.

The menu offers a hearty lunch special as well as a full dinner selection, ranging from Tandoori Chicken, to beef, lamb, vegetarian selections, and masala and madras options.

Above all the Chicken Madras since it is the epitome of Indian cuisine. A red curry characterized by a relatively high degree of spiciness, Madras is tempered by yogurt or coconut milk, which adds a smooth creaminess to the dish. Served with a vegetable soup, tasty naan, and a side of coconutflavored onion. Flavors of this curry that will whet your appetite for more

200 Parkview Pl

MADRAS CHICKEN CURRY tender chicken in spicy, creamy, and sweet curry

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Love handles?

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Schedule your free consultation today!

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CAFÉ

05

ZUPPINA

Mediterranean Yes, often classified for its European location, in actuality, geographically Turkey sits alongside the outskirts of both Europe and Asia, making it uniquely qualified as a part of Eurasia.

Known for her authentic Turkish organic meals, Owner/Chef Berna Nar has been serving up the freshest of Mediterranean (or Eurasian) dishes likely in all of Central Florida. Café Zuppina’s succulent lamb dish ideally features the country’s affinity for this delicate meat. Cooked to a sublime tenderness, still it rivals the cafe’s most raved item — the Brussels sprout. You won’t find a soul alive who wouldn’t want to consume every last leaf of this prized, perfectly caramelized sprout, accompanied on nearly every dish Berna serves. Or any vegetable this café turns to gold, for that matter.

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SHISH KEBAB

marinated lamb meat, two lamb chops, and lamb patties served with veggies

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CORPORATE RETIREMENT PLANS FOUNDATIONS

ENDOWMENTS

COLLEGE SAVINGS PLANS TRUSTS

FINANCIAL PLANNING

Securities offered through Raymond James Financial Services, Inc. Member FINRA/SIPC. Investment Advisory Services are offered through Raymond James Financial Services Advisors, Inc. Barrow & Powers Financial Services, Inc. is not a registered broker/dealer and is independent of Raymond James Financial Services. Raymond James financial advisors may only conduct business with residents of the states and/or jurisdictions for which they are properly registered. Therefore, a response to a request for information may be delayed. Please note that not all of the investments and services mentioned are available in every state. Investors outside of the United States are subject to securities and tax regulations within their applicable jurisdictions that are not addressed on this site. Contact your local Raymond James office for information and availability.

256 North Kentucky Avenue, Lakeland, FL 33801 (863) 802-0333 barrowandpowers.com

PANANG CURRY coconut milk, basil, and crunchy, fresh vegetables

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THAI OISHI Thai & Sushi Stepping into Thai Oishi feels like stepping into an eatery in a bustling market, though this diminutive restaurant makes for a cozy atmosphere. The selections range from over 70 choices, from edamame to the King & I — a spicy pan-seared salmon and grilled shrimp creation.

The Miso Soup almost warrants another bowl.

Served piping hot, it’s delicious, but you will want to be sure to save room for the main entree. If you’re a fan of salt, you’ll especially appreciate the excellent miso at Thai Oishi. The Panang Curry arrives steaming and fragrant. With high-quality, large-grain, nutty-brown rice, it’s a perfectly spicy balance of coconut milk, basil, and crunchy, fresh vegetables.

15 3 5 T o w n C e n t e r D r

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M AN N Y N I KOL AI D I S OWN ER OF M AN N Y ’S C H O PH O USE centralfoodequipment .com/ customerser vice@centralfoodequipment .com 3310 Reynolds Road, Lakeland, FL 33803 863-665-4314

SH OP S WH E R E TH E PR O’S SHO P.

Thank you to Lakeland Restaurants for 30 years of Business: Applebees, Beef ‘o’ Brady ’s, Manny ’s Chophouse, Fresco’s, and many appreciated others.

KIMCHI fermented napa cabbage, seasoned with salt, gochugaru (chilis), scallions, garlic, and ginger

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GIGI’S ORIENTAL MARKET Thai & Sushi This truly unassuming gem of a market (and its owner, Gigi, with her infectious ever-present smile on the brink of laughter), is known for its endless array of soba noodles, its well-stocked elusive Asian vegetables, and above all, for Gigi’s kimchi. Why the city hasn’t long been singing Gigi’s praises for this canned, pickled, spicy treasure, we’re not sure. But we felt it was well overdue.

On any given day you will find a broad variety of well-fermented kimchi (yes, all that good-for-thegut tasty bacteria). Gigi’s offers homemade varieties such as green onion, radish, and the traditional napa cabbage.

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Steve Norton Principal

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Personal Service is one of those Classics. You can’t text it, you can’t tweet it and you can’t Face Book it. It’s Classic and it’s results are proven. There is no substitute for it. It’s an attitude of Serving, in a personal way. Come experience the difference that “real” Personal Service can make for your Business, Home, Auto….for your family….for your life.

Steve Norton, Agent. Partnering with Businesses & Families in Lakeland and Polk County to provide all lines of Insurance and Risk Management, in a personal way, since 1981.

Lakeland • Winter Haven • Haines City • Lake Wales

EWING BLACKWELDER & DUCE

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CHICKEN PHO bean sprouts, cilantro, basil, lime, broth, noodles, and chicken

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SAIGON BISTRO Vietnamese The bright and modern space of Saigon Bistro is home to an extensive menu of soups, riceand noodle-based dishes, with plenty of fresh vegetables and tasty meats.

Whereas the other dishes on the Asian Tour are a couple millennia old, Pho is a youngster food, having only become popular in Vietnam around the beginning of the 20th century. But the dish gained popularity so fast that it’s not synonymous with the country’s cuisine.

Saigon Bistro offers many types of Pho. Hours of simmering preparation result in a warm, rich aroma, accompanied with bean sprouts, cilantro, basil, and lime before the main dish of broth, noodles, and meat is served in a generous bowl.

Add a squeeze of fresh lime, red chile sauce, or traditional fish sauce, depending on your tastes.

For those palates unfamiliar with Vietnamese cuisine, Pho is a wonderful introduction.

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COMME

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PHIL ANTHROPY

TASTE

written by TARA CAMPBELL • photography courtesy of FEEDING CHILDREN EVERYWHERE

WE MIGHT NOT BE THERE YET, BUT THANKS TO MOVEMENTS LIKE FEEDING CHILDREN EVERYWHERE, WE’RE ONE STEP CLOSER. DISCOVER THE INNOVATIVE AND COMPASSIONATE WAYS THIS ORGANIZATION IS PROVIDING HEALTHY MEALS FOR FAMILIES IN NEED, RIGHT IN OUR OWN NEIGHBORHOODS.

We see and hear about it all the time…

“For the price of a cup of coffee a day, you can help end this child’s hunger.”

“Finish your dinner.

There are starving children in Africa.”

These sayings have become platitudes in our lives. If everyone is hearing it, someone must be doing something about it … but it doesn’t necessarily have to be you. Right?

Yes, people are doing something about it, but if you think you’re not part of the solution, you might want to reconsider your answer.

Hunger is an issue that can’t be ignored. It’s a problem that grows and changes even faster than can be addressed. As more research and awareness become available, the face of hunger has changed.

It’s not just people in underdeveloped countries that need help. Children and families in our own communities are struggling with hunger as well.

A growing concern all over the world is “food insecurity.” It’s not just a lack of food, but a lack of access to healthy, consistent sources for food. According to the U.S. Department of Agriculture, in Polk County alone, 15 percent of our population (that’s nearly 100,000 people) live with food insecurity, and several neighborhoods in Lakeland, including Parker Street, the Combee Settlement, and Washington Park are categorized as “food deserts” — areas with little to no access to fresh fruits, vegetables, and nutritional eating options.

So, clearly there is a problem. But what can you do about it? What can the people who are suffering

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from food insecurity do for themselves, and how can we end food deserts?

A local food charity is helping answer these questions for you.

Feeding Children Everywhere began in 2010 after the devastating earthquake in Haiti. They began making packaged, sustainable meals and within a year had already sent out more than 1 million meals to people with food insecurities to not only Haiti, but people all over the world.

In the last seven years they have distributed more than 71 million meals in 50 countries, all while educating and recruiting almost 500,000 volunteers in the process. They’ve also expanded to different ways to make food readily available through apps and fleet farming. They’re working to make food insecurities a thing of the past.

HUNGER PROJECTS Feeding Children Everywhere’s first and largest impact is made through events called Hunger Projects. During Hunger Projects participants are trained on an easily taught, step-by-step process where they package an all-natural red bean jambalaya that can be shipped abroad or delivered to local food banks. The jambalaya has been developed as a sustainable food source that contains lentils, rice, dehydrated vegetables, and pink Himalayan sea salt.

Their work and their product have attracted attention from people all over the world, including regular partnerships with churches, individuals, and businesses of every size. Organizations like the AARP, the Miami Dolphins, Google, and the NBA have all held meal-packaging events, and several large corporations have had meal-packing events that have packed more than a million meals in a single day.

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Over the past three years, Access Church in Lakeland has hosted events with Feeding Children Everywhere and packed more than 50,000 meals that have all gone back to local food banks and food projects in Lakeland, helping ease some of our local food insecurities.

If you host a Hunger Project, the population that receives your meals can also be specified. Recently a couple in Orlando held a meal-packing event with friends and family as a part of their wedding that got shipped to the bride’s home country of Venezuela.

Venezuala is currently suffering an economic crisis and one of the worst food shortages in the country’s history.

In the past seven years, meals have gone to areas in need all over the world through the partnership of many international organizations. Since December 2016, Children’s Hunger Fund sent 330,000 meals to help Syrian refugees in Albania and Greece. Care for Aids sent another 300,000 meals to Nigeria. And on Valentine’s Day, Chick-Fil-A helped sponsor an event that packaged a million meals that went to food banks in 13 different states across the United States.

According to Feeding Children Everywhere’s Robert Andrescik, 75 to 80 percent of all the meals packed go back to food banks and communities in the United States, including ones here in Lakeland and Polk County, helping fight our local food insecurities and food deserts.

FED 40 Always looking for new ways to connect families with food insecurities to solutions, Feeding Children Everywhere developed a brand-new app that lets families request meals on their own in times of need. Launched in November, Fed 40 is an

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IT TAKES A VILLAGE TO FEED A VILLAGE. AND IT TAKES ALL OF US TO CREATE A HUNGER-FREE WORLD.

The all-natural red bean jambalaya can be shipped abroad or delivered to local food banks.

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Call today to schedule your annual skin exam!

app available for any type of smartphone, and families that qualify can request 40 servings of the Feeding Children Everywhere’s red jambalaya at their door, at no cost, in only one business day.

According to the Pew Research Institute, 77 percent of Americans own a smartphone, making Fed 40 a fast, effective way for families with food insecurity to access a nutritious meal.

If families don’t have a smartphone, they can still visit the website, fed40.com and request meals.

Through Fed 40, meal deliveries are currently available in Florida, Texas, Connecticut, and Mississippi.

Fed 40 and Hunger Projects can often be combined to help local residents give back to the hungry in their community and also let the recipients of meals know how they can request more meals if necessary.

Teachers at Tangelo Elementary School and employees at the College of Education and Human Performance at UCF recently packed more than 5,000 meals to be sent home to students at Tangelo Elementary school. The next day, 100 students went home with meals and a card that helped connect them to the Fed 40 app if they needed further assistance. “…with Fed 40, they can get a box of meals delivered to their home with no shame and no questions asked. This is how we’re fighting hunger,” says UCF’s College of Education recruiter Jordan Grushka.

One of the best ways to fight a problem is to not only supply the answer, but also

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teach others how to reach out and answer the problem themselves. And the Fed 40 app is doing just that.

MOVING FORWARD If you’re looking at Feeding Children Everywhere’s Global Impact section, the first line on the page is, “It’s all about what happens next.”

Food makes it possible for everyone to reach higher, do better, and become the best versions of themselves, and that’s exactly what Feeding Children Everywhere is trying to do as well.

As an organization they’ve made a commitment to sustainability, creating biodegradable packaging for their meals, and investing in Fleet Farming in urban areas — transforming home yards into small urban farms that are harvested and maintained by bicyclists and turning food deserts into food resources. Fleet Farming that, again, is contingent on the help of volunteers. People volunteering their yards, people volunteering to harvest and deliver produce to local food pantries, restaurants, and farmers markets.

“Again, we can't do any of this alone” says Andrescik. “We're looking forward to working with our partners through these and other programs to create a hunger-free world.”

It takes a village to feed a village. And it takes all of us to create a hunger-free world.

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FOR MORE INFORMATION, VISIT FEEDINGCHILDRENEVERYWHERE.COM Learn more about Feeding Children Everywhere find out how you can host a Hunger Project access the Fed 40 app

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CHOCOLATE SANDWICH with Vanilla Ice Cream Recipe on pg. 112

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BAKED B L I SS written by JENN SMURR • Photography by TINA SARGEANT A FEW LOCAL BAKERS WHIP UP SOME OF THEIR FAVORITE TREATS, JUST FOR YOU

From a young age, I was taught to plan. Plan time to be with friends, plan time to finish chores, plan for the future, and plan for the plans you couldn’t possibly know or understand. “What do you want to be when you grow up, Jenni?” Family near and far loved asking this throughout my childhood. It might have been because of the adorably awful speech impediment I had, or the simple fact that every child is asked the same. This common question put a lot of pressure on me as I finished school and began my journey into adulthood. What was I going to do with my life? It had to be meaningful, filled with purpose, and no doubt, I had to LOVE it.

Fast forward through the years of endless searching, it found me. In its own way, and in its own time. It was a love-at-first-bite kind of thing, and I’m not alone in that. In this issue of The Lakelander, Katara Confectionery, Nook Bakery, and I (Born & Bread Bakehouse) baked up some of our personal favorite desserts. The ones we look forward to making for those we love. Though our baking specialties are different, our stories are wildly similar. Baking found us.

Kat and Tara (Katara) set out to spend more time together. Each month, they were going to bake something different from the last. In the first month, they started with macarons and never made it past those intricate and beautiful confections.

Kandace (Nook) started by making cupcakes, “All the time!” So much that after her parents cut off her ingredient supply line, she was forced to begin selling them in order to afford baking again. I started Born & Bread after trying to recreate the life-changing bread I had in Europe. Just three days after I returned, I was pulling the first loaves out of my home oven. None of us have ever looked back. It’s what we call catching the baking bug.

Community is what convinced me to make this town home, and community is why I’ve fallen in love with the baking industry. There is a common respect and appreciation for what it takes to be a baker, and that trumps competition.

We hope you enjoy these recipes. They’re approachable and would be a great addition any time, any season, anywhere. If we haven’t met you yet, let’s not waste any more time!

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MASCARPONE 1 COCONUT FRUIT TARTLETS

BY NOOK BAKERY

Coconut Shortbread Crust: 1-1/2 cups flour 1/2 teaspoon salt 1/2 cup powdered sugar 1-1/2 sticks cold unsalted butter 1/3 cup shredded coconut Filling: 1 cup coconut cream 3/4 cup mascarpone at room temperature 1 tablespoon powdered sugar 1/4 cup lemon curd (homemade or store bought) Topping: 1/2 cup raspberries 1/2 cup blackberries 1/2 cup blueberries (optional) mint leaves Crust: Preheat the oven to 350 degrees F. Blend all the crust ingredients in a food processor until the mixture becomes grainy like cornmeal. Press the mixture into four small 4-inch tartlet pans or one large 10inch round tart pan. Prick the base of the dough with a fork to prevent it from forming air bubbles. Place pan in the freezer for 10 minutes, then bake crust for 10 minutes until golden brown.

Filling: In a small mixing bowl, whip the coconut cream on high. Add in the mascarpone and powdered sugar, while continuing on high until it is all combined.

Then gently fold in the lemon curd. Cover and place the mixture in the fridge for 20 minutes or until ready to serve.

Assemble: Carefully remove crust from the pan. Fill the crust with chilled coconut mascarpone filling. Top the tartlets with a mixture of the berries, and garnish with mint leaves.

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“THERE IS A COMMON RESPECT AND APPRECIATION FOR WHAT IT TAKES TO BE A BAKER, AND THAT TRUMPS COMPETITION.”

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GRILLED CHOCOLATE SOURDOUGH SANDWICHES

BY BORN + BREAD BAKEHOUSE

Unsalted butter 4 slices of sourdough bread Roughly 2 ounces of chopped semisweet or bittersweet chocolate Course sea salt Butter one side of each slice of bread generously. In a large skillet, cook the slices butter side down over medium heat, just until golden on one side. Cover two of the slices with chocolate. Flip a naked slice on top, butter side up. Cook, turning the sandwiches as necessary, until the chocolate is softened and the sandwiches are browned on both sides. Serve immediately, sprinkled with a pinch of sea salt.

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CHOCOLATE CHIP COOKIES Recipe on pg. 117

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From left to right: Kandace (Nook Bakery), Jenn (Born & Bread Bakehouse), and Tara (Katara Confectionery)

3

CHOCOLATE CHIP COOKIES

BY KATARA CONFECTIONERY

1-1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup unsalted butter, at room temperature 1/2 cup firmly packed light brown sugar 6 tablespoons granulated sugar 1 large egg 1 teaspoon vanilla extract 2 -1/2 cups semisweet chocolate chips Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a bowl, sift together the flour, baking soda, and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed for 8 minutes.

Slowly add the flour mixture, and mix just until incorporated. Be careful to not over mix. Switch to a wooden spoon and stir in the chocolate chips. Mix until just incorporated. Can be baked right away, but for best results refrigerate dough for 30 minutes to an hour.

Using a 1/4-cup measuring cup, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches apart. Bake the cookies, one sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 30 cookies.

GRATEFUL TO BAKE FOR YOU, LAKELAND Find these local bakers on Instagram for more details on where to purchase their baked goods. @bornandbreadfl @kataraconfectionery @nook.bakery

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TASTE

OUT AND ABOUT

written by DANIEL BARCELÓ • photography by DAN AUSTIN

SUMMER IS HERE, AND THAT'S A GOOD REASON AS ANY TO INDULGE THE KID IN ALL OF US, WITH FOODS AS ICONIC AS THEY ARE COMFORTING. HERE ARE OUR PICKS FOR THE TASTIEST QUICK EATS AROUND. TRUST US. BOTH YOU AND YOUR WALLET WILL BE SMILING.

BRUSTER'S 955 CR 540A

Nothing quite captures the season like a sweet frozen treat. Bruster's is a South Lakeland favorite that serves up truly delicious ice cream in classic flavors as well as a variety of more adventurous combinations. It'll only take one visit to see why there's a line at the window every afternoon all year round.

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LA MICHOACANA 1725 W Memorial Blvd

Tucked to the side of a small market bearing the same name sits a beloved taqueria that offers authentic Mexican cuisine from a modest food truck. With its simple ingredients, the carne asada taco is a mainstay fan favorite.

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BLACK & BREW 205 E Main St

Known for its delicious lunch offerings and always-fresh coffee, it's easy to overlook Black & Brew's Strawberry Basil Iced Tea. These unexpected flavors come together to make what many would call the perfect refreshing beverage.

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TEA LARGO 4634 Cleveland Heights Blvd

MAIN STREET DINER 812 E Main St

Devoured for health benefits as well as Instagram-worthiness, these bright acai bowls have become all the rage. Tea Largo serves up the superfood topped with granolas, exotic tropical fruits, and plenty of other sweet, guilt-free goodness.

This vibrant restaurant offers classic breakfast and lunch items in an atmostphere as fun and nostalgic as summer itself. Their take on the Chicago dog features a quarter-pound all-beef frank. Need we say more?

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HEALTHY

Smiles Enjoy Delicious Food.

smile

by Dr. John Paul

2024 Edgewood Dr. South Lakeland, FL 33803 863.665.6201 smilebydrpaul.com

S&L RESTAURANT 2915 S Combee Rd

Some Lakelanders call it a local institution. Others call it the S&L burger. You won't find any garlic aoli or feta crumbles here. A no-frills burger, this American classic is served with a side of fries and a Coke — as it should be.

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COUNTRY CHICKEN 'N FISH 1263 Kathleen Rd

Country Chicken 'n Fish embodies quintessential Southern tradition. Their crispy fried chicken can be ordered with a variety of soul-food sides, such as mac and cheese, collard greens, and corn on the cob. And all is well with the world.

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Get ready for a summer of

ENRICHMENT, DISCOVERY,

&

2017 YMCA CAMP OPTIONS: Day Camp (South Lakeland) with Enrichment Add-ons including archery, fishing, music classes, robotics & more!

Golf Day Camps (YMCA Par 3 Location) Day Camp (North Lakeland) with Enrichment Add-ons Sports Camp

YMCA CAMP LOCATIONS: Lakeland Family YMCA (South Lakeland) 3620 Cleveland Heights Blvd.

Lakeland, FL 33803 863-644-3528 Fontaine Gills Family YMCA (North Lakeland) 2125 Sleepy Hill Road Lakeland, FL 33810 863-859-7769

Aquatics Camps with full and half day options, in addition to camp offerings for children with special needs.

YMCA Par 3, Home of The First Tee of Lakeland 1740 George Jenkins Blvd.

Lakeland, FL 33815 863-577-0236

Gymnastics and Cheer Camp

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Sportsmanship

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Discover

Enrichment

TASTE

AT H O M E

THE OPENING ROUND

BARBECUE MAY BE A WIDELY KNOWN CULTURAL STAPLE FOR THE SOUTH, BUT IN RECENT YEARS IT HAS BEEN CELEBRATED AND AWARDED AT ANNUAL FESTIVALS SUCH AS THIS YEAR'S PIGFEST. MEET THE BBQ BOYZ AND LEARN THE CRAFT AS THEY PREPARE TO OFFER THESE FINE-CRAFTED BONE-IN DELICACIES AT THIS YEAR'S COMPETITION.

written by JOEL HELM • photography by JOHN KAZAKLIS

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IT'S

January 27, the temperature just a shade over 60 degrees, and Robbie Pearce is drenched in sweat.

Pigfest’s opening round doesn’t start until tomorrow at noon, but Robbie’s been here since 10 this morning, most of the past sevenplus hours hunched over a massive smoker simmering at 235 degrees.

Now, with the last glimmer of sunlight fading behind a long line of tents, RVs, and surrounding airplane hangars, Robbie’s team is prepping for an onslaught of hungry friends and friends-of-friends. Friday night at Lakeland’s 21st Annual Pigfest has an energy of a professional sporting event, a sprawling assembly of revelers brought together by their affinity for one of America’s absolute favorite pastimes — barbecue.

By 6:30 p.m. the team’s guests have started to arrive. After waiting in a two-mile-long car line and navigating through 126 other teams, one guest spent almost an hour and a half in search of the team’s tent. The team’s name and logo — “TPCFFL BBQ BOYZ,” and a caricatured angry pig with glasses, respectively — are emblazoned on the tent. A few feet away, the team’s three other members, Jack, Holland, and Justin huddle closely, inspecting their day’s work, not yet embracing party mode. The

This fresh barbecue dinner was served alongside tomatoes, cucumber salad, sweet potatoes with coconut, creamy seasoned slaw with almonds, and watermelon feta salad.

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competitive juices are flowing, and we’re still 17 hours out from their first contest submission.

The team brought an RV this year, a decision made after a total lack of sleep at last year’s Pigfest. Depending on which team member you believe, it could have been the near-record low temperature, Robbie’s snoring, over-consumption of brown water, or maybe the team simply had no clue what they were getting themselves into. With chicken submission at noon, there isn’t much downtime before ribs are due by 12:30. Pulled pork cutoff is at 1:00 and brisket rounds out the competition at 1:30 p.m. Because the brisket takes a couple hours to prepare and 10 more to cook, sleep on Friday night comes at a premium.

Tonight, the RV comes in handy as more and more people arrive to the party. Jack’s family is here along with some out-of-town friends, and the makeshift bar right outside the RV appears to be attracting new friends from all over. “Friday night at Pigfest feels like summer camp,” Justin says. “You sort of go through this 24-hour marathon with a hundred other teams. There are people from all walks of life out here. You build relationships sharing this common, intense experience.”

The team’s unusual name — TPCFFL BBQ BOYZ — was born from an intensely competitive fantasy football league, to which all four guys belong. “The way we do fantasy football, we get to be a part of each other’s lives,” Holland says. “We’re together a lot. Barbecue is in the same vein. My friends love football and food. And being together.”

By 7:00, most of the other members of the league have arrived along with their wives, even if some spouses (generally) don’t eat meat.

“I’m ready to try some meat!” one of the wives exclaims, a curious choice for a vegetarian, or whatever you call a person who eats meat but only after a cocktail or two and some good-spirited peer pressure. But tonight, those prerequisites have been met. “Hey, Robbie! Watch, I’m eating meat!” And, she’s certainly not alone. The team has decided they’re not “vending” this year, otherwise known as selling to the public for Pig Bucks. It’s a decision that will cost them a little money

but frees the team to keep their focus on the competition — and their friends. By 7:30 they’ve now given away enough barbecue to feed a small army of hungry carnivores and one (less) hungry vegetarian.

There are 35 people in the BOYZ corner of Pigfest now, one small party enclosed within a giant one. A dozen circle the campfire on chairs the team brought from home. A few feet away another circle laughs loudly, a couple nifty propane heaters sheltering partygoers from rapidly dropping temperatures. The team came ready for cool weather this year; their preparedness the envy of several neighboring competitors.

Pigfest was the brainchild of several local businessmen after visiting a barbecue competition in Tryon, North Carolina, in 1994.

A Kansas City Barbecue Society sanctioned event, often referred to as KCBS, the event prompted the local businessmen to enlist the help of then Governor Lawton Chiles.

Chiles requested formal sanctioning

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“YOU DON’T WANT TO BREAK BREAD WITH JUST ANYONE,” HOLLAND SAYS. “AND IF I’M GONNA WASH RAW CHICKEN, I’M GONNA WASH RAW CHICKEN WITH THESE PEOPLE.”

from KCBS, and on March 21, 1997, the Lakeland Pig Festival was born.

For the first several years the competition was held in March or April. In 2000, the date was moved to late January; contestants and attendance soared. To date, Lakeland Pig Festival has contributed over half a million dollars to local charities.

Hundreds of teams have competed in the contest over the last 20 years, many returning year after year for a dose of Southern hospitality and Lakeland charm.

The TPCFFL BBQ BOYZ compete in the Publix Supermarkets “Backyard” competition, an amateur division separate from the Kingsford Professional BBQ KCBS sanctioned event. Both the KCBS event and the backyard division follow the same format, with the backyard division competing for bragging rights instead of cash. There are also ribbons for top finishers in each of the four categories and a huge trophy for the grand champion. “We want to win this thing,” Jack says. “I don’t see ourselves

THE TASTE ISSUE

Serving brisket and ribs, the brisket may be the most high maintanence of meats. For meat that falls off the bone, the BOYZ began prep at 4 a.m. for a total of 13 hours in the smoker.

cooking professionally — we’re all business guys — but I want to win Pigfest. It’s a lofty goal because the competition is so good, but we think we can do it.”

Back in 2013, Robbie attended judging school at Pigfest, learning what judges look for when they grade the meat. Taste, tenderness, and presentation are all considered, a pretty sophisticated system in comparison to what the average American tries to accomplish in the comfort of their back yard. After a decade of attending, years of smoking

meat at home, and a few rounds of judging, Robbie decided it was time to try his hand at Pigfest. In 2016 with the help of Jack, Justin, and Holland, the TPCFFL BBQ BOYZ made their debut. “As with all great teams, people have different talents,” says Holland. “I wash raw chicken.

And the dishes.”

“Yep,” says Jack, “that’s exactly what Holland does. Robbie is great with a knife. Justin is the presentation guy, also, our DJ/hype man. I’m the rub guy and saucier, which is a fancy French name for a sauce chef.” (Not

to be confused with a sous chef.) “It makes me sound really cool.”

Before the 2016 contest, Jack picked up a high-quality Bubba Grills smoker from a retired Pigfest team. The BOYZ named it The Hurt Locker after a running joke about their fantasy football league commissioner. The Czar, as he has titled himself, frequently falls asleep without warning. “Dinner parties, Super Bowl parties, pretty much any time he’s sitting on a couch,” Holland says. “A few years ago, he and I ate a big pile of Five Guys and

THE BOYZ JUMPED 12 SPOTS IN THE RANKINGS THIS YEAR, INCLUDING TWO TOP-10 FINISHES — SIXTH-PLACE WITH BRISKET AND AN IMPRESSIVE FOURTH-PLACE FINISH IN PORK. THEY HAVE VERY HIGH AMBITION(Z) FOR THE NEXT COMPETITION.

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watched The Hurt Locker, one of the most intense, action-packed movies pretty much ever. He was asleep 15 minutes in.”

Not knowing what to expect in 2016, the BOYZ were disappointed with their middle-of-the-pack finish.

They landed at 32nd out of 61 teams and didn’t crack the top 10 in any of the four categories. They did, however, completely fall in love with the experience. The BOYZ immediately signed up for When Pigs Fly South, another KCBS barbecue competition in Lakeland that took place this past December. They made a few small adjustments, one of them being a change in rubs, the mix of spices and herbs rubbed onto the meat prior to cooking. It worked. Despite competing against both amateurs and professionals, they finished seventh overall, including a second-place finish for their ribs. The TPCFFL BBQ BOYZ were making strides.

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“I think we make a great team,” Robbie says. “We’re all competitive; we love the competitive aspect of this. We recognize that each of us has unique strengths. For us to keep getting better, we need to work together.”

In 2017, armed with a better understanding of the process, more experience, The Hurt Locker, and an RV, the BOYZ were ready for a second chance.

So that brings us back here, to tonight, friends and family huddled together, the BOYZ prepped and ready for tomorrow. As the night wears on, the warmth of the heaters, campfire, and liquid refreshment serve as retainers as neighboring parties begin to wane. Even as an older crowd makes an exit, the TPCFFL party continues to grow — “friends of friends” require very loose interpretation at this point, although no one seems to care. Another round of barbecue comes out of the smoker,

Above, the TCPFFL BBQ BOYZ Pigfest awards for 6th place last year and taking 4th this year

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LOCAL PURVEYORS OF BARBECUE JIMBO'S PIT BAR BQ

GRANGER & SONS BAR-B-QUE

1215 E. Memorial Blvd, Lakeland, FL 33801 In business for more than 52 years, Jimbo's serves ribs, chicken, and pork, and offers a drive-thru, a walk-up window, and a dining room.

8121 U.S. Hwy 98 N, Lakeland, FL 33809 Granger & Sons serves barbecued ribs, beef, and pork, plus classic sides.

SMOKIN' ACES BBQ

PEEBLES BAR-B-QUE

5675 New Tampa Hwy, Lakeland, FL 33815 At Smokin' Aces you'll find everything from brisket and pork to chicken and ribs, and even smoked gator sausage (offered seasonally).

441 Dixie Hwy, Auburndale, FL 33823 An old-Florida setting with a screened-in eating area, Peebles serves chicken, chopped pork, beef, sausage, ribs, and more. Closes during July and August.

LAKELAND BBQ COMPANY

THE RED TOP PIT STOP

213 E Bay St, Lakeland, FL 33801 Lakeland BBQ serves up a variety of slowsmoked platters. Open Thursday through Saturday, 11 a.m. to 2 p.m.

12160 US Hwy 98 N, Lakeland, FL 33809 Serving barbecue and burgers, this stop also offers a Southern breakfast, as well as a range of platters and sandwiches.

as if there wasn’t already plenty. “I’m so full I can barely look at meat at this point,” says one partygoer, “but those ribs look awesome.” He does more than just look at the ribs, piling a half of a rack onto a paper plate.

“Don’t judge me,” he smiles. “It’s meat Christmas.”

Meat Christmas seems about right. It’s cool outside, festive. Friends and family are packed tightly together

THE LAKELANDER

to stay warm. These four guys have spent countless hours planning for this weekend, trying to anticipate the challenges and needs of the team and their guests, invited and otherwise.

Looking around at so many smiling faces, faces warm with joy and laughter and cheer, it’s easy to forget there’s a competition taking place, ribbons and trophies to win. But right now, tonight, like so many other

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nights, the TPCFFL BBQ BOYZ are focused simply on being together.

“The community aspect of barbecue is my favorite part of it,” Robbie says. “I get to fine tune my craft by feeding family and friends.”

“You don’t want to break bread with just anyone,” Holland says.

“And if I’m gonna wash raw chicken, I’m gonna wash raw chicken with these people.”

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OPENINGS & COMING SOON

OPEN COB & PEN

Location: 1221 South Florida Avenue The stately Tudor house in Dixieland is a gathering place for the city. Serving craft beers and fine food, this smoke-free bar is all about keeping good company.

CONCORD COFFEE Location: 1037 South Florida Avenue Concord Coffee has expanded their shop to roast their own coffee, giving locals a look into the roasting process.

ESCAPOLOGY

Location: 210 E. Pine St. A premier real-life escape game experience, new to downtown. six players are challenged to work together in this new attraction finding clues, solving puzzles, and picking locks to escape the game room. Do you have what it takes to escape?

EXPLORATIONS V CHILDREN’S MUSEUM

Location: 109 North Kentucky Avenue With their brand-new music and soundstudio exhibit, Explorations V Children’s Museum is the perfect place to bring your kids.

FLORIDINO’S

Location: 804 East Memorial Boulevard In addition to delicious pizzas and wings, Floridino’s offers a variety of Italian favorites, including pasta, calzones, salads, and more.

HAUS 820

Location: 820 North Massachusetts Avenue HAUS 820 stands as a unique venue capturing the diversity of Lakeland by hosting a variety of events, including weddings, corporate parties, and markets.

THE LAKELANDER

HILLCREST COFFEE

Location: 119 Hillcrest Street In this beautiful, remodeled Dixieland historic home, order your favorite drink and enjoy live music performed by local artists.

JERSEY MIKE’S

Location: 3801 U.S. 98 North Jersey Mike’s is known nationally for its tasty subs and quality service. If you’re looking for an affordable and delicious lunch spot, check it out.

LAKELAND ESCAPE ROOM Location: 308 East Pine Street If you’re an avid gamer, always up for a challenge, this latest entertainment destination just might be the thrill you’re seeking. Part game, part story-telling, part team-building, the Escape Room is a logic-based, real-life game. Solve mysteries and escape a room in a set timeframe. Sure to liven up your next date night or family outing.

LITTLE GREEK FRESH GRILL

Location: 4756 South Florida Avenue Tampa-based, fast and casual, this Greek restaurant serves a variety of authentic Mediterranean appetizers and entrees.

LKLD LIVE

Location: 202 North Massachusetts Avenue LKLDLive is a nonprofit organization whose goal is to enhance and engage local artists.

Come out and enjoy the diverse styles and performances hosted by the new venue.

POSTO 9’S ROOFTOP LOUNGE

Location: 215 East Main Street Enjoy live music, cocktails, and delicious food while overlooking the beautiful city of Lakeland on Posto 9’s rooftop lounge.

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PREMIER REALTY NETWORK INC.

Location: 1301 Grasslands Boulevard, Building 100 Premier Realty Network has expanded to a second office in the Grasslands area. Whether you’re a first-time homebuyer, looking to sell, or wanting to relocate, they can help.

PUBLIX FIELD AT JOKER MERCHANT STADIUM

Location: 2301 Lakeland Hills Boulevard The Detroit Tigers have been an important part of Lakeland for years. Holding their Spring Training here has added to our city’s economy, but seeing them play at this worldclass facility is more exciting than ever. With a $40-million renovation that took over 15 months to complete, it is sure to be a great experience for the team’s fans.

ZARZA LATIN FOOD & GRILL

Location: 4648 Cleveland Heights Boulevard Located in the Shoppes at Hallam plaza, Zarza specializes in grilled chicken, steak, and seafood, as well as arepas, black beans and rice, fajitas, and yucca fries.

COMING SOON BEYA

Location: Lakeland Square Mall Date: early June 2017 Lakeland’s newest accessory haven. With walls lined with color-coordinated accessories ranging from earrings to scarves, adding elegance or color to your wardrobe at an affordable price has never been easier.

CRANE’S CROSSING

Location: 1037 Florida Ave S. Lakeland, FL 33803 Date: to be announced Chef Michiyo Crane will be serving international cuisine from all over the world, working with a chef from France to create an incredible menu.

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FREE A/C by appointment only 10% off Brake Job

marshalljewelerslakeland.com

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EVENTS CALENDAR

RECURRING EVENTS EVERY TUESDAY NIGHT PUB RUN @ RED DOOR LAKELAND 6:15 p.m. - 7 p.m.

EVERY WEDNESDAY DIXIELAND TWILIGHT MARKET 5 p.m. - 8 p.m.

EVERY SATURDAY MORNING MITCHELL’S PUB RUN 7 a.m. - 8 a.m.

EVERY SATURDAY MORNING BLACK & BREW FUN RUN 8 a.m. - 9 a.m.

EVERY SATURDAY DOWNTOWN FARMERS CURB MARKET 8 a.m. - 1 p.m. (New summer hours.

Closed for the month of August.)

JUNE JUNE 15 CLASSICAL ALBUM LIVE - RUSH 8 p.m. - 10 p.m. business.lakelandchamber.com JUNE 16-18 SEUSSICAL JR. Times vary business.lakelandchamber.com JUNE 19 FIGHTING GLOBAL POVERTY WITH THE BORGEN PROJECT 12 p.m. - 1 p.m. business.lakelandchamber.com JUNE 20 BUSINESS PROMOTION THROUGH FACEBOOK AND TEXT MARKETING 6 p.m. - 8 p.m. business.lakelandchamber.com

THE LAKELANDER

JUNE 22 RIBBON CUTTING FOR ASPIRE HEARING AND BALANCE 4:30 p.m. - 5 p.m. business.lakelandchamber.com JUNE 22 BRIAN SUTHERLAND & DEAN JOHANESEN 7 p.m. - 11 p.m. squareup.com/store/lkldlive JUNE 23 PARKER STREET MINISTRIES: NOD TO NONPROFITS TOUR SEASON 10 a.m. - 11 a.m. business.lakelandchamber.com JUNE 24 COB & PEN HALF BIRTHDAY HALF-OFF MENU ALL DAY 11 a.m. - 2 a.m. cobandpenlakeland.com JUNE 24 THE GREAT LAKELAND CRAFT BEER FESTIVAL & DOWNTOWN CRAWL 3 p.m. - 8 p.m. eventbrite.com JUNE 24 PURSE BINGO 1 p.m. - 3 p.m. business.lakelandchamber.com JUNE 24 TROUBLE IN PARADISE 6 p.m. - 9 p.m. business.lakelandchamber.com JUNE 24 SWAN CITY IMPROV RETURNS 7 p.m. – 9 p.m. squareup.com/store/lkldlive JUNE 25 BASEBALL AND BRUNCH WITH EMERGE 12 p.m. - 2 p.m. business.lakelandchamber.com

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JUNE 27 - JULY 1 MISS FLORIDA PAGEANT Times Vary rpfundingcenter.com/events/missflorida2017 JUNE 30 DIXIELAND LAST FRIDAYS 6 p.m. - 9 p.m. business.lakelandchamber.com JULY JULY 1 THE EXPERIENCE 8 p.m. - 11 p.m. squareup.com/store/lkldlive JULY 3 RED, WHITE & KABOOM! 6 p.m. - 9 p.m. business.lakelandchamber.com JULY 14-23 ROCK OF AGES Times vary business.lakelandchamber.com JULY 20 CLASSIC ALBUM LIVE- LED ZEPPELIN 8 p.m. - 10 p.m. business.lakelandchamber.com

CONTEMPORARY FINE CRAFT SHOP IN LAKELAND’S HISTORIC DOWNTOWN Join our club by Texting Brooke to 57711

Mon-Fri 10 AM- 6 PM

.

Sat 9 AM- 5 PM

863.688.6844 223 N. Kentucky Ave. brookepottery.com

RE/MAX Paramount Properties www.PolkCountyHomes.com 863-680-3322 Each office independently owned and operated.

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THE TASTE ISSUE

I am for the child Every day children are reported abused and neglected. Many of these children are eventually placed into the foster care system, which can be a confusing and emotionally troubling experience for a child who feels he or she has no one to turn to - no one to trust.

Since 1972 We’ve treated them like family.

The Guardian ad Litem Program is helping to make a positive impact in the lives of these children by training volunteers to become a voice, mentor and friend. There is an urgent need for volunteers to make sure abused and neglected children in our community have a strong advocate at their side.

No experience is needed as special training and mentoring is provided.

There are still hundreds of children waiting for a caring adult to show compassion and be an encourager while representing their best interest.

TOGETHER, WE CAN BE THE DIFFERENCE. CONTACT DIANE SCHMELZ 863-534-2547

www.BecomeAGuardian.com

• Comprehensive Medical Services • Professionsal Grooming & Stying • Comfortable & Spacious Lodging • AAHA Accredited 3710 Cleveland Heights Boulevard 863.646.2995 pethospital.com

All Creatures Animal Clinic NOW ACCEPTING PATIENTS!

Organic Natural Products for Bath, Body & Home

244 North Kentucky Avenue, Lakeland ScoutandTag.com; RafaNatural.com

Welcome to your “other” family doctor!

All Creatures Animal Clinic has worked hard to not only gain the reputation of being an exceptional medical facility, but also to become an integral part of the families we serve. We are committed to always making time for our clients and providing compassionate care in a cutting-edge medical environment. In addition, we also offer alternative medicine options which include chiropractic care, laser, and a hydrotherapy pool. Our clinic recently earned AAHA accreditation, a distinction awarded to the top 12-15% of animal hospitals in the United States and Canada. We are also a certified Cat Friendly Practice. Pets are our passion, and keeping them healthy is our #1 priority.

HOURS: Mon & Thurs - 7am - 7pm / Tues, Wed, Fri - 7am - 5:30pm / Sat - 8am - Noon

(863) 646 - 5683

1019 W PIPKIN RD LAKELAND, FL 33811

CALL FOR AN APPOINTMENT TODAY!

They’re the JESS ANDERSON MODELS!

All ages & types needed • No experience necessary • Free training

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1037 SOUTH FLORIDA AVENUE, SUITE 115 • LAKELAND, FL 33813 LIC#1290000013

You see them in Movies, T.V. Commercials and in Magazines!

They’re the JESS ANDERSON They’re the JESS ANDERSON MODELS! the JESS ANDERSON MODELS! CHRISTIAN CHRISTIAN ULYSSE ULYSSE CHRISTIAN ULYSSE KARISSA HAGEMEISTER CHRISTIAN ULYSSE ISABELLA McCLINTOCK ISABELLA ISABELLA McCLINTOCK McCLINTOCK ISABELLA McCLINTOCK KARISSA KARISSA HAGEMEISTER HAGEMEISTER KARISSA HAGEMEISTER TRISTAN BARTHEL ASHLEY STREET CALL FOR CALL FOR AN AN They’re MODELS! All ages & types needed •experience No experience necessary • Free training AllPublix ages & Publix types needed • No necessary •World Free training APPOINTMENT Disney Disney World and Disney World and Fashion Publix Training Training Film and Publix and Print Print Training Film and Print Publix Publix Training Training Filmand Film and and Training Film and Film APPOINTMENT Disney World, Magic Kingdom TV and Paul Mitchell Beauty Disney World and Publix Training Film Publix Training Film and Print KARISSA HAGEMEISTER KARISSA HAGEMEISTER Publix Training Publix Training Film Film and and Ad Principal PrintPrint Ad Principal Role.Role. $375.00 A Day. $375.00 A Day.

CHRISTIAN ULYSSE ISABELLA McCLINTOCK CHRISTIAN ULYSSE ISABELLA McCLINTOCK Disney World Publix Training and Print Disney World and and Publix Training Film Film and Print Ad. Principal Ad. Principal Role.Role.

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TRISTAN BARTHEL ASHLEY STREET TRISTAN BARTHEL ASHLEY STREET ASHLEY STREET TRISTAN BARTHEL Disney World, Magic Kingdom Beauty Fashion Disney World, Magic Kingdom TV TV PaulPaul Mitchell Beauty Fashion PaulMitchell Mitchell Beauty Fashion Disney World, Magic Kingdom TV Commercial.

Life Magazine Hair Hair Show.

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All ages & types needed No experience necessary RICHARD GALLOWAY FREE TRAINING RICHARD GALLOWAY RAPHAEL NASCIMENTO

Publix Training Publix Training Film Film and and Publix Training Film ESTABLISHED Ad Principal PrintPrint Ad Principal Role.Role. $375.00 A Day.and Print Ad. Principal Role. $375.00 A Day. 35 YEARS $375.00 a Day

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AMARIS ROBINSON Disney World and Magic Kingdom TV Commercial Disney Princess

RICHARD GALLOWAY GALLOWAY RICHARD GALLOWAY TRISTAN TRISTAN BARTHEL BARTHELTRISTAN BARTHEL ASHLEY ASHLEY STREET STREET ASHLEYRICHARD STREET Disney Disney World, World, Magic Magic Kingdom Kingdom Disney TVWorld, TV Paul Magic Kingdom TV Paul Mitchell Mitchell Beauty Beauty Fashion Paul Fashion Mitchell Beauty Publix Publix Training Fashion Training FilmFilm andPublix and Training Film and Jess Anderson MAR16.indd 1 2/6/2016 7:11:52 JessCommercial.

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Join the professionals at the JESS ANDERSON TALENT & MODELING AGENCY! 1037 SOUTH FLORIDA AVENUE, SUITE 115 - LAKELAND, FL 33803 www.jessandersontalentandmodelagency.com www.jessandersontalentandmodelagency.com www.jessandersontalentandmodelagency.com www.jessandersontalentandmodelagency.com

Jess Anderson Jess Anderson MAR16.indd MAR16.indd 1 Jess 1 Anderson MAR16.indd 1

2/6/2016 2/6/2016 7:11:52 7:11:52 AM AM

2/6/2016 7:11:52 AM

At Grace Manor, my dad is treated like family. The experienced caregivers and a community of friends have helped to make his transition to assisted living a graceful one. He stays active and lives independently, with help when he needs it. I have peace of mind knowing my dad is loved and cared for.

It truly is like family taking care of family.

GRACE MANOR SUITES 4620 N Socrum Loop Rd 863.577.0977 | GraceManorSuites.com Assisted Living Facility License #11995

GRACE MANOR LAKE MORTON 610 E Lime St 863.937.9114 | GraceManorLakeMorton.com Assisted Living Facility License #AL5217

HISTORY

Date: unknown Opened in the 1930s, Lakeland’s Freeze-ette Drive-In, located at 3110 South Florida Avenue, served up shakes and burgers.

Photo courtesy of Lakeland Public Library 146 THE LAKELANDER

69

years of

EXPERIENCED MINDS handling

COMPLEX MATTERS Since 1948, Peterson & Myers has provided experienced legal advice to help our clients’ innovative ideas become a reality.

We believe each client deserves attorneys who create learned, practical, individualized solutions in a constantly changing and complex environment. Please call us or visit our website today for more information about our time-tested legal experience.

THEWALES LAKELANDER PETERSONMYERS.COM • 863.683.6511 • LAKELAND | WINTER HAVEN | LAKE

147

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