ISSU E 52
MEDITERRANEAN RECIPES | SOUL FOOD DESSERT FOR EVERY SEASON | LOCAL BARBEQUE TOUR
Central Florida Has Spoken . . .
in Retirement Living & in Assisted Living!
IAL FIC OF ’S TY
COMMUN ITY ’S CH
2019
RDS WA EA IC O
“Best of the Best”
POL KC OU N
We’re Honored to Be Named
Our Residents Say It Best: “For us, there is a great deal of peace of mind knowing that our investment at The Estates is actually protecting our estate as we grow older.”
Edgar & Louise Lee
“We love our spacious apartment, the abundance of activities, the good selection of food, the friendly residents and the availability of transportation offered for our convenience.”
Paul & Marge Kozak
“We can honestly say that we have never been as worry-free in our lives!”
Dennis & Mary Drury
“I found many opportunities here I would never have found otherwise: opportunities to travel near and far; opportunities to attend special events here and elsewhere; opportunities to find new friends.”
Vivian Pemberton
Protect your assets against the skyrocketing costs of long-term care – and save thousands in the process! Our limited-time incentives are just one more reason to consider The Estates at Carpenters while there is still availability. CALL 863-588-7284 TO TOUR TODAY AND LEARN MORE.
Like Us on
5 Ways to Tell You’re Ready to
Live Your Best Retirement Lifestyle 1. You Have Worked Hard and Want to Secure Your Financial Future.
Florida is a tax-friendly state for retirees, with no state income taxes, inheritance taxes, estate taxes or capital gains. Best of all, with a Lifecare plan, residents pay one predictable monthly fee that doesn’t change – no matter what level of care is needed – protecting them from the rising costs of health care.
2. You Want an Active Community & Social Life.
The Estates offers an enriching lifestyle full of social events, scheduled transportation and outings, special interest clubs, furthering education, volunteer opportunities and so much more. There’s always something fun to do – and great friends to share it with!
Estates at Carpenters 3. You Want Access to High-Quality Health Care.
With high-quality assisted living, skilled nursing and short-term rehabilitation right on site, residents can rest assured that their care needs will always be met – no matter what comes their way. Best of all, it’s provided by a dedicated team you know and trust.
4. You Want to Lead a More Wellness-Focused Lifestyle.
At The Estates, we believe wellness is a way of life – an action and attitude woven into everything we do. We offer a state-of-the-art fitness center with innovative equipment and a full-time personal trainer on site, as well as fun, interactive group classes. Beyond that, we offer other opportunities for wellness in daily life, including community walks, brain games, weekly Bible study, spiritual services and more.
5. You Want to Leave Housework and Home Maintenance Behind.
If you’re tired of maintaining a large home – from cooking and cleaning to yardwork and repairs – leave it all to us. With the hassles of homeownership behind you, you can simply enjoy each day doing whatever you please.
Don’t settle for less than the best. Come for a tour and experience the “Best of the Best” for yourself. 1001 Carpenters Way | Lakeland, FL 33809 | 863-588-7284 | EstatesAtCarpenters.com
Check our website badcock.com for deals and offers.
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 Christina Lakeland North 1409 N. Florida Ave. 6100 S. Florida Ave. (863) 646-2921 (863) 682-8107
Frostproof Ft. Meade 500 N. Scenic Hwy. 1401 Hwy. 17 N. (863) 635-2645 (863) 285-9757
Auburndale 521 Hughes Rd. (863) 967-6602
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LAKELAND • 2019
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TO GET YOUR BUSINESS
I SS U E 5 0
I N V O L V E D – W W W. M I S S F L O R I D A . O R G
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C O N T E N T S ISSUE 52
ON THE COVER Fresh, Mediterranean-inspired recipes bring the flavors of this unique cuisine into your own kitchen. Photo by Tina Sargeant
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CHANGE YOUR LIFE WITH DENTAL IMPLANTS NEARLY HALF OF THE ADULTS LIVING IN THE UNITED STATES HAVE MISSING TEETH. At Walding and Associates, we understand the difficulty if you are missing one, several, or all of your teeth. We can help you get your smile back as well as make it easier to eat. Let us help you enjoy eating and smiling again.
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444 W. Pipkin Rd.
W. Pipkin Rd.
444 W. Pipkin Road | Lakeland, FL 33813 37
CONTENTS
66 FEATURES
12
44 • DESSERTS
56 • THE MEDITERRANEAN
66 • TASTE OF THE SOUTH
Our Sweet Seasons
A Rare Taste
City of BBQ
Sweet recipes sourced from Honeycomb Bread Bakers’ archives to perfectly suit each season
A few recipes to remind us of the beauty and freshness found in Mediterranean cuisine
Some of Lakeland’s staple BBQ joints and what we recommend from each of these local spots
TH E L A K E L A N D E R
As a passionate and highly-skilled board-certified plastic surgeon with over 18 years of experience,
DR. FAEZA KAZMIER
wants to help you feel confident in your beauty, inside and out. She offers a range of natural looking enhancement options including surgical and nonsurgical treatments that can help you achieve the look of your dreams.
• Facial Rejuvenation (Facelifts, Eyelifts and Minimally Invasive Browlifts) • BOTOX ®, Dysport® and fillers for the face and hands • Breast enlargement, breast implant revision, lifts and reductions • Tummy tucks and liposuction Certified nurse practitioner D.J. Alleva Nelson works alongside Dr. Kazmier and offers a host of highly effective laser treatments that are performed in-office with no downtime, including Clear + Brilliant for healthy, youthful looking skin, and diVa® vaginal therapy for improved laxity and lubrication. TM
863-680-7676
Watson Clinic Women’s Center 1400 Lakeland Hills Blvd. • Suite B • Lakeland Watson Clinic Bartow 2250 Osprey Blvd. • Suite 100 • Bartow
www.WatsonClinic.com/Kazmier
Model Shown
CONTENTS
78 • BREW CULTURE
Beer-thirty A look into Lakeland’s growing beer scene through the lens of a good ol’ fashioned pub crawl
92 • CULTURE
Soul Food A brief history on the iconic cuisine and an inside look at a local spot s erving up some favorite soul food dishes
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102 • SPECIAL
The Tasting Menu A collection of special dishes available from some of some of our city’s finest culinary creatives, available for a limited time
114 • THE CHEF’S TABLE
Fine Dining at a Historic Home Chef T’s Garden Grill offers an upscale culinary experience in the beautiful surroundings of their renovated historic home
124 • EAST MEETS WEST
Ramen
102
A Japanese-inspired ramen restaurant is opening soon with hopes of contributing to the local food culture
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DEPARTMENTS
14
16 • MASTHEAD
20 • CONTRIBUTORS
24 • METRO
18 • EDITOR’S NOTE
22 • LETTERS
138 • HISTORY
TH E L A K E L A N D E R
legacy securing your
Since 1988, Clark, Campbell, Lancaster & Munson, P.A. has been committed to protecting business and family assets through the work of dedicated, caring attorneys. Experience the difference that Lakeland’s most trusted legal team can make.
Real Estate Corporate Law Land Use Estate Planning Tax Law Commercial Litigation Elder Law Medicaid Planning
500 Florida Ave S #800 Lakeland, FL 33801 (863) 647-5337 cclmlaw.com
Curt Patterson Jason Jacobs • Brandon Patterson PUBLISHER
ASSOCIATE PUBLISHERS
Brandon Patterson
Annalee Mutz
Daniel Barceló
EDITORIAL DIRECTOR
MANAGING EDITOR
CREATIVE DIRECTOR
Advertising ADVERTISING DIRECTOR ADVERTISING SALES
Curt Patterson | 863.409.2449 Jason Jacobs | 863.606.8785 Brandon Patterson
Editorial CONTRIBUTORS
COPY EDITOR EDITORIAL INTERNS
Priscilla Burr, Joel Helm, Sam Hepler, Victoria Sgro, Esther Shemeth, Ashley Troutman, Kia Troutman, Benjamin Vickers Laura Burke Sam Hepler, Esther Shemeth
Creative DESIGNER JUNIOR DESIGNER PHOTOGRAPHERS STYLISTS
Michelle Simanca Danielle Douglin Dan Austin, Daniel Barceló, Brandon Burridge, Philip Pietri, Tina Sargeant Lisa Malott, Keila Rivera
Digital DIGITAL MARKETING DIRECTOR DIGITAL MARKETING INTERN WEB DEVELOPER INTERN
Sally Ibarra Barceló Katherine Stanford Ramon Morales
Circulation CIRCULATION DIRECTOR VP, FINANCE GENERAL COUNSEL
Jason Jacobs Deb Patterson Ted W. Weeks IV
Issue 52 The Lakelander is published ten times annually by Patterson Jacobs Media Group, 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 • thelakelander.com Customer Service: 863.701.2707 “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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E DITO R ’ S N OTE THE STORIES OUR FOOD TELLS
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I recently endeavored to make one of my favorite dishes that my mother lovingly made throughout my childhood (who am I kidding, I still coerce her into making it for me well into adulthood, too). It’s a Filipino dish called sinigang — a savory and sour stew that she fills with fresh spinach, okra, tomatoes, and onions. The key ingredient, however, is a tamarind seasoning which gives the stew its addictive sour taste. (But it has to be Mama Sita’s brand which thankfully Gigi’s Oriental Market keeps stocked up in their local store.) It’s not complicated to make, but that didn’t take away the deep sense of pride that overcame me when I successfully cooked my first pot of sinigang. As the aroma from the stew filled our home, I was taken back to many nights around the dinner table with my parents savoring this soupy dish served over freshly made white rice. Taking my first bite also took me back to summers in the Philippines enjoying home-cooked meals with my extended family in my grandmother’s home. Making this pot of stew reminded me that a good meal is more than just taste. There is no doubt that flavor is inextricably linked with memory and emotion. Behind every bite there’s a great story often tied to humble origins. Particular meals can conjure up irreplaceable memories and emotions, like the ones that came from making this stew. This is perhaps why food is one of our culture’s favorite subjects.
servprolakeland.com (863) 646-4213
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Our hope is that these stories will not only inspire you to create or try out a new culinary experience, but we also hope that these stories will remind you of our deep connection to food and how Lakeland continues to create experiences that give us all a seat at the table. We love to eat food and we love to cook it. We love discovering new ingredients and sharing our picturesque plates with our followers on Instagram. Food creates community and creates spaces for us to gather. A shared meal can provide an opportunity for us to learn more about one another. These are the stories we’re after in this issue of The Lakelander. Our hope is that these stories will not only inspire you to create or try out a new culinary experience, but we also hope that these stories will remind you of our deep connection to food and how Lakeland continues to create experiences that give us all a seat at the table.
Annalee Mutz
MANAGING EDITOR
TH E L A K E L A N D E R
Call today to schedule a FREE CONSULTATION (863) 450-4060
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C O N T R I B U T O R S THE WRITERS AND PHOTOGRAPHERS THAT MAKE THE LAKELANDER
VICTORIA SGRO
“Our Sweet Season” written by Benjamin Vickers, pg. 44
Victoria Sgro is a food blogger, wife, and full-time mama. She has a passion for giving her favorite foods a healthier twist but vows to never give up Mexican food and French fries. Victoria’s blog, A Hint of Garlic, is filled with innovative takes on healthy recipes. ahintofgarlic.com
BENJAMIN VICKERS Benjamin Vickers is a native of Lakeland. After studying literature in college, he moved to New York for formal culinary training at the Culinary Institute of America. After working in numerous prestigious bakeries, restaurants, and resorts along the East Coast, he returned to Lakeland and founded Honeycomb, the local artisan bread bakery specializing in sourdough. When writing about food, he brings a professional’s focus on technique with a unique and playful writing style. honeycombbread.com
How do you find time for writing while baking full time? Bakers and entrepreneurs are no strangers to multitasking. Life is typified by a packed schedule and long to-do list. That being said, it’s easy to find time for the people and activities you love. What are you most excited about for your brick and mortar? Until now, the highlight of my week has been sharing a little bit of joy and yumminess with our guests at the Saturday farmers markets. There is so much desire for bread that is rustic, wholesome, delicious. In this next leg of Honeycomb’s journey, we just hope to bring a little more of our brand to a broader audience. How do you overcome writer’s block? (Please tell us that you bake your way through it!)
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You’re actually not far off! It’s so helpful to change gears and work on a different project while you let those tricky projects un-stick. The best time to let ideas marinate is during the meditative repetition of shaping loaves of bread. It’s exactly the type of zen activity where your mind can wander and let inspiration sweep in. What is something every Lakelander should experience while living here? Lakeland is surrounded by treasures of nature and wildlife; some hidden and some well-known. The Circle B Bar Reserve, Highland Scrub, and Bok Tower Gardens are some of my favorites. Every Lakelander should take a day with the family outside of their suburb. Bring some bug spray and have a walk among the cypress.
TH E L A K E L A N D E R
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-thoughtout aesthetic that can be seen in his images danaustinphotography.com
See the masthead on p. 18 for a list of all contributing writers and photographers.
L A K E L A N D FAV O R I T E S You can only taste together in one place.
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L E T T E R S COMMENTS FROM LAKELANDERS
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YOUR ANYTIME PLACE COFFEE HOUSE & CASUAL EATERY
We have officially announced the theme for our seventh anniversary issue with special guest editor Tim Cox. Follow along on social media for a special look behind the scenes as we produce #Lakelander7
DOWNTOWN 205 EAST MAIN STREET 863.682.1210 LAKE MORTON 100 LAKE MORTON DRIVE 863.500.9500
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@lakelandermag // Instagram, Twitter, Facebook
TH E L A K E L A N D E R
T H E F O O D R E VO LU T I O N C O N T I N U E S . . . 863 - 6 88- 19 61 | 21 5 E . M AI N ST. , L AK E L A N D, F L 33 8 01
M E T R O NEW AND NOTABLE IN LAKELAND
What Does Our Food Scene Say About Us? Because you are where you eat
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I It’s clear that there has been immense growth in Lakeland, and the food scene is no stranger to that growth. Perhaps our booming restaurant scene should be given some credit for such growth. In a recent article by the Tampa Bay Times, Lakeland was noted for its potential as the “next hip food city.” “Something is happening in Lakeland, and it seems to be happening all at once...The city halfway between Tampa and Orlando is in the middle of a food entrepreneur boom, buoyed by the plucky spirit of a younger population striving to invigorate the hometown they never thought they’d come back to.” Lakeland’s food scene has grown immensely but it was not overnight. Many have spent over a decade committed to making their dream come to life and putting in the hard work to offer new experiences for us Lakelanders. The vision of these early food innovators paved the way for our city to expand their palates and allow other contenders to have a seat at the table too. The innovation of the culinary enthusiasts helped our city better embrace new flavors and experiences outside of what would have been considered
OUR CONNECTION TO FOOD REMINDS U S T H AT W E ’ R E A C I T Y D E D I C AT E D T O I N N O V AT I O N A N D
normative. And people are taking note of this — near and far — more than ever. It’s often said, “You are what you eat.” So perhaps now may be the time to ask ourselves what does our food scene say about us? Food has always been a common ground, a universal experience that transcends our unique backgrounds. Restaurants in particular have played an essential role in our lives whether that be professionally, socially, or artistically. They are a backbone to our sense of community and help us thrive as a society. Throughout history, a seat at the table provided a means for people to gather together and partake in life’s major events. It’s a safe and controlled environment for us to connect and remember that we’re not alone. In Lakeland, our food scene continues to build that same sense of community. Food is the way to our hearts, and local food is a unique part of our community’s culture. This is what Lakeland’s food scene says about us. Our connection to food reminds us that we’re a city dedicated to innovation and growth, that we believe in doing better, and that we have a vision for the future. Not only does what we eat say a lot about us, but where we eat reminds us that we’re a community committed to this city and believe that we’re better together.
G R O W T H , T H AT W E BELIEVE IN DOING B E T T E R , A N D T H AT W E H AV E A V I S IO N FOR THE FUTURE.
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NEW LOCAL MUSIC Lakeland has become a hub for talented musicians who are actively producing and releasing new music, and Lily Garay is no exception. Her new album, It’s All Beautiful Right Here, came out on June 1 and has quickly garnered attention. “Your Love,” her most popular song with 37,000+ streams, was featured on the Spotify New Music Friday Playlist. For more information about Lily and her music, follow her on Instagram and Spotify @lilygaray.
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Fibers & Finds Doors are now open to June Taylor’s new shop.
Lakeland’s love for quirky vintage items has made June Taylor a well-loved local business. Previously located in The Shop Across the Street, June Taylor features an array of vintage furniture and home decor. On June 6, the June Taylor shop opened the doors of its new location for the first time. Kelly Riley, owner and curator of June Taylor, started off making blankets as a way to escape from the anxieties of everyday life. Her hobbies took her on a chaotic journey filled with market days, partnering with local businesses, and constantly being on the lookout for new and unique vintage pieces. Riley aspires to bring a fresh look to her pieces that you can’t
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find in other vintage shops, even if that means being a little more eccentric than Lakelanders are used to. She believes that no matter how old and worn-out a piece is, she can find a way to preserve it and bring it back to life. The whimsical style of Riley’s furniture brightens up a room. Her shop feels like the home of an old woman who was cool beyond her years, and it’s hard to not smile when you’re surrounded by all of her art. Riley’s shop is in good company, located right next to the second location of the beloved Scout & Tag, as well as being located in Dixieland, a historic neighborhood that Riley loves. Visit the June Taylor Shop at 1216 South Florida Avenue to experience the joy and whimsy of Riley’s art.
Advanced degrees THAT FIT YOUR LIFE
BUSINESS & ENTREPRENEURIAL LEADERSHIP Doctorate in Strategic Leadership PhD in Organizational Leadership Master of Business Administration MINISTRY & THEOLOGY Doctor of Ministry MA in Family Ministry MA in Ministerial Leadership MA (Theological Studies) Master of Divinity BEHAVIORAL & SOCIAL SCIENCES Master of Social Work MS in Professional Counseling MS in Marriage & Family Counseling MA in Human Services MA in International Community Development EDUCATION Doctor of Education MEd in Educational Leadership MEd in Elementary Education MEd in ESE/Educational Therapy MEd in Exceptional Student Education MEd in Literacy Education MEd in TESOL MS in Kinesiology
Learn more at SEU.edu/programs
SEU.edu
Lakeland, Florida
800.500.8760 | 863.667.5018 Follow us @seuniversity
METRO
The Mixologist the summer rain subsides and the cooler weather “As creeps in, I start to transition my bar cart to more fall-friendly flavors. This drink is the liquid embodiment of a Hygge and is a perfect precursor to the spice heavy drinks of fall. Waterloo is the perfect spirit for this occasion as it works great in cocktails without being too spirit forward.”
– Jeannie Weaver, owner of Revival
Revival 119 South Kentucky Avenue, Lakeland, FL 33801 863.606.6090 • revivallakeland.com
A series of seasonally inspired cocktails in collaboration with our friends over at Revival
INGREDIENTS
RECIPE No. 2
1.25 ounces of Waterloo Barrel-Aged Gin .75 ounce spiced pear brandy .25 ounce simple syrup .50 ounce lemon juice 2 drops of Mister Bitter Drops of Fig & Cinnamon Bitters
CHASING FALL
TO MAKE THE COCKTAIL Put all of the ingredients in a mixing glass. Stir 20 times, and then strain into a double rocks glass. Garnish with a lemon twist.
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Florida’s Oldest Financial Services Firm Awarded Best Places to Work for Financial Advisers by InvestmentNews.
Allen & Company of Florida, Inc. Member FINRA/SIPC
This recognition program honors financial advisory firms that empower their employees to provide clients with the best possible investment and financial planning advice. FRED GABRIEL Editorial Director of InvestmentNews
L A K E L A N D | W I N T E R H AV E N | S PA C E C O A S T
office 863.688.9000
1401 South Florida Avenue
Lakeland, FL 33803
alleninvestments.com
METRO
Nineteen61’s New Location The popular Nineteen61 eatery has relocated from their Dixieland location on South Florida Avenue to 215 East Main Street, where the late Posto 9 restaurant used to be. A completely fresh look based on Spanish influence has rejuvenated the downtown space into a delightful experience from start to finish. With its recent summer debut, the restaurant offers lunch and dinner with a wide menu variety. The new location also includes a full-liquor bar called Bar61, which is supervised by Executive Bar Manager, Emerson Bamaca. This larger venue allows Nineteen61 and Bar61 to experiment with new Latininspired dishes and drinks. nineteen61.com
UNION HALL OPENS ITS DOORS Located on the corner of South Florida Avenue and Hunter Street in Dixieland, Union Hall peeks out as the newest facility for hosting future events in downtown Lakeland. Union Hall hosts concerts, DJs, comedians, jazz shows, and all sorts of entertainment. The
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vision for the space-design is industrial yet elevated, mimicking modern pieces with clean lines but mixing in natural rustic elements. The amenities include a 22-foot liquor bar with craft cocktails, indoor/outdoor seating, and a food truck serving Chicago/Italian fare.
Celebrating 115 Years
Lakeland Electric 1904-2019
MY CUSTOMERS DEPEND ON ME. I DEPEND ON LAKELAND ELECTRIC.
Gloria Harrison
CO-OWNER, LEVY’S IMPERIAL TIRE
As a local business, we know that your customers depend on you. As your locally owned power utility, we care about the electricity you depend on every day. We are proud to continue delivering excellent service to the community in which we both live and serve. With affordable rates and dependable power, we are sustainable for the future. Join us as we celebrate 115 years locally owned by you!
lakelandelectric.com
METRO
THE KITCHEN ESSENTIALS Recommendations from our Taste contributors for the at-home chef
WÜSTHOF IKON CHEF’S KNIFE “Quality over quantity with knives. You’ll find me using the Wüsthof Ikon Chef’s Knife in my home kitchen. For every home cook, understanding what kind of knife you need is just as essential. In kitchen stores, such as Williams Sonoma, experts will walk you through finding what kind of knife is best for the way you slice and dice. I rock back and forth, making a chef’s knife the right choice for me. For those who are scared of sharp objects, you are statistically less likely to cut yourself on a sharp knife, so don’t forget a knife sharpener.”
Jenn Smurr
Baker, Owner of Born & Bread
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THE MICROPLANE ZESTER
MIXER
“One of the underestimated tools in your kitchen. It zests citrus, grates garlic, ginger, and cheese, brings chocolate to life on top of baked goods, and you can grate in both directions!”
“Every town needs great bakers, but don’t count yourself out. Get that mixer and start experimenting! Make a cake, mix bread dough, whip a meringue, and occasionally pass on settling for whipped cream from a can. Mixers are a blessing; be blessed.”
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CAST-IRON TORTILLA PRESS “Fresh tortillas are astonishing compared to any version from a run-of-the-mill grocery. What’s more incredible? A great corn tortilla only really requires two ingredients (three, if you include water): masa harina and a tortilla press. Once you become one with the masa and understand the ratio required of corn to water, you will come to terms on how rewarding the process can be. If you opt out of purchasing a griddle, I find a nonstick pan fills the void decently.”
CHARCOAL CHIMNEY “You can get a macked-out chimney with lots of attachments (such as GrillGrate) as well as added safety features at Whiskey Bent BBQ Supply, or tour the local hardware store. This BBQ tool is essential for getting coals white hot in an expedited manner, which in turn causes faster meat-in-mouth output.”
Logan Crumpton
Food Writer, Eat A Duck
KITCHENAID SLIDE-IN RANGE WITH BAKING DRAWER “This is my favorite advanced home cook stove. My personal choice because I needed something that would allow me to have the space of a large oven with two separate cooking sections. Most double ovens do not have a large capacity in each section, nor do they allow you to open doors independent of one another. With this model, I can roast a chicken in the main compartment and bake off some chocolate pot de cremes in the baking drawer at the same time at two different temps.”
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Licensed Insurance Agent? Join us. Advocate Health Advisors is a Veteran owned and Veteran operated health and well-being advisory company who provides the means for local agents to serve as trusted advisors within their community. Our unmatched knowledge and experience give agents an advantage to help individuals, families, and employers make informed and confident healthcare decisions. Our Agents are different because they make a difference. Call Advocate Health Advisors today to discuss this exciting opportunity. Mitch Berg, Regional Manager C:  (727) 243-8361 T: (800) 709-5513 mitch.berg@advocatehealthllc.com
METRO
ALUMINUM SHEET PAN GOOD SALT “I use Diamond Crystal kosher salt. It’s less salty than other salts, and it doesn’t clump like regular table salt. I finish dishes with Maldon salt. It adds a perfectly salty crunch.”
Robyn Wilson
Chef/Entrepreneur
“I use my sheet pan almost daily for everything from perfectly roasted veggies to toasted nuts.”
KITCHEN SCALE “Baking is a very precise art. A scale definitely helps with accuracy and consistency in baking. Precision is the key to making great baked goods.”
HARDWOOD CUTTING BOARD “Another deceptively simple staple for the home chef’s kitchen. Select a thick cutting board made of hardwood (though bamboo is fine if you spent all your money on your chef’s knife). Avoid plastic and glass! They will destroy the blade of your knife, become dangerously slippery, and house gross germs in the ridges of your cut marks. Thicker boards stay more sanitary and last longer against the merciless cooking of a home chef.”
Benjamin Vickers
Baker, Owner of Honeycomb Bread
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Victoria Sgro
Food Writer, A Hint Of Garlic
CAST IRON SKILLET
NINJA MEGA KITCHEN SYSTEM “I use my Ninja for everything. I love the single-serving cups for making smoothies, salad dressings, and sauces. And the food processor is great for making salsas, protein balls, and pizza dough. The blades are sharp, and the base is powerful — it’s well worth the investment.”
COOKIE SCOOP “Get perfectly uniform chocolate-chip cookies every time and skip getting your hands dirty. As someone who loves cookies but hates baking, this small but mighty kitchen tool has changed my life.”
SPICE GRINDER
“Almost anything tastes better when cooked in a cast iron skillet. The way it retains heat helps give foods a beautiful golden caramelization which enhances flavor. Use it to sear steak, fry fish, or even to make desserts like pineapple upside-down cake!”
IMMERSION BLENDER
“Season your food, folks! The next time your recipe calls for ‘one clove of garlic’ or ‘one pinch of salt,’ I want you to laugh in the face of that recipe. Taste as you go, and throw in as much garlic, salt, paprika, cumin, freshly cracked pepper, turmeric, cayenne, basil, oregano, and cilantro as you want. Keep adding until it tastes good!”
“When making sauces or soups, we want them to be smooth, creamy, and emulsified. The immersion blender is an inexpensive and simple gadget that saves my hide on almost a daily basis.”
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LKLD FOOD TOURS A tour of downtown Lakeland’s finest delicacies, with a side of humor Written by Esther Shemeth Illustration by Gaby Escalera “I feel as though everyone loves food, because you either love it or you hate yourself three times out of a day,” says Nate Fleming, founder of Lakeland’s novel food tour agency, which opened in March. LKLD Food Tours provides those passionate about delicious food or those eager to discover downtown Lakeland’s charming past to conquer both within one idyllic day. It builds mealtime into a dazzling experience — beginning with a slice of steaming pizza from Palace Pizza and ending with a light latte or tea from Black & Brew. A total of five restaurants await guests’ appetites as they eat their way through Palace Pizza, Frescos, Mojo Federal, Café Roti, and Black & Brew (with plenty of walking fit in between for good measure and sightseeing). “I explain gastronomy when we visit Frescos, which is the idea that food is more than something you routinely do. There’s an art and science to
mixing flavors. The idea that specialized people out there are artists when it comes to food creation drives me to uncover meals that taste really good and, when I find them, I want to share it with people,” says Fleming. Throughout this downtown foodie escapade, you will not only become an enthusiast of Lakeland’s historic landscape, but also of your comedic host, Nate Fleming. “I get people locked in for over two hours, and I just get to perform for them essentially while they indulge,” says Fleming who also presents monthly with his sideline stand-up company, Swan City Improv. Whether you’re planning a memorable getaway with visiting family, or just want to go out on a date day with your friends or partner, this tour will reform your perspective of Lakeland and all the beautiful eateries that make it feel more like home.
You can book your tour today by visiting lkldfoodtours.com, and stay up to date with their latest developments on Facebook or Instagram @LKLDfoodtours.
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Finding The Right Pair
Is there a general rule of thumb for picking a wine at dinner? Red meat pairs with red wine. White meat pairs with white wine. Don’t let price dictate what wine you select, because expensive wines may not fit your palate.
The only thing more stressful than hosting a dinner party is choosing which wine to pair with the meal. Ric Reed, owner of Ric’s Wine Market, shared some of his top tips for wine pairing and selection so you can avoid any potential wine faux pas at your next dinner party.
Q&A
COMMON F O O D PA I R I N G S STEAK DINNER: Red Wine (Cabernet, Merlot, Syrah, Petite Syrah, Zinfandel, Pinot Noir, etc.) ROASTED CHICKEN AND POTATOES: White wine (Chardonnay, Sauvignon Blanc, Pinot Grigio, Albarino, Gavi, etc.) BAKED SALMON: Pinot Noir, Chardonnay
ricswine.com
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Merlot and Syrah, but I’ll never turn down a good red blend.
What is some general wine pairing advice you have for wine novices? Wine is a very subjective topic as well as one’s personal taste. The more you expose yourself to it, the broader your taste becomes. I always tell my customers to frequently try new things. When you find one that interests, you find more about it: the grape, the vintage, the location it came from, and the winemaker. There is a lot to digest with wine, but it’s not as complicated as it sounds. As far as pairing goes, that is also subjective to the person’s experience and taste. Chocolate and red wine is a classic pairing. What kind of red wine is best? Yes, chocolate and red wine is a delight, and my favorite is Cabernet Sauvignon, followed by
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At what temperature should certain wines be served? When serving wine, the rule is room temperature for reds and slightly chilled for whites. I serve my wines around 50-55 degrees initially, but the temperature will rise slowly. With whites, it’s normally 45-55 degrees, any colder and the flavors are masked so you don’t get the nuances of the grapes. All the wines at my shop are kept at 72 degrees. That way, I get the flavors and, if any, the faults of the wine. What are your top recommendations based on a low-to-high budget? As far as pricing, remember it’s up to the individual’s taste. Not all expensive wines are good, and not all inexpensive wines are bad. I have some $10 bottles that taste as good as some $20-$30 bottles, but typically you can get a good bottle of wine in the $15-$25 bottle range. In my shop, I have bottles ranging from $9 to $300 and, in my opinion (and many of my customers), they are all good!
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OUR FAMILY TAKING CARE OF YOUR FAMILY “One of the most important things my dad, Dr. Mike, taught me was to put the patient first. This will always be our #1 priority. We strive to provide our patients with the highest level of comprehensive dental care and prevention, using the most advanced cutting-edge technology. Our focus is listening to our patients’ concerns and coming up with a solution that best fits their desires. We love our patients, we love Lakeland, and we’d love to meet you.” Dr. Drew
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AgniniDental.com We accept CareCredit
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DESSERTS
OUR SWEET The sweet treats to perfectly suit each season
SEASONS Written by Benjamin Vickers Photography by Tina Sargeant Prop Styling by Lisa Malott Food Styling by Keila Rivera
Key Lime Brulee SUMMER Floridians are fortunate. Our climate affords local growers to bring us a wealth of fresh, local produce. Dessert is the perfect opportunity to feature the best of what each season has to offer: tart citrus, juicy berries, gooey apples, and spicy ginger. The following formulas are sourced from Honeycomb Bread Bakers’ recipe archives.
Key limes are native to Florida and reach peak freshness in June and August. This dessert celebrates summer in Florida; it’s a good balance of sweet, tart, and bitter. It’s absolutely worth getting fresh limes for the custard. Watermelon and cherries are my favorite summer treats and provide this dessert the perfect sweetness and pop of color.
KEY LIME CUSTARD 793g sweetened-condensed milk 64g egg yolks 150g whole eggs 200g fresh key lime juice Salt, as needed Adjust your oven temperature to 350°F. Combine all ingredients until smooth. A food processor works great here. Pour over the prebaked graham cracker shell, and tap the pan against your counter to release any air bubbles and make the custard settle. Bake for 15-20 minutes. When it’s done, it will look slightly underbaked. The edges will be slightly puffy but generally set. The center will still jiggle. Let cool to room temperature, then cover and chill at least 4 hours or overnight. When you’re ready to serve this dessert, cut into portions, and sprinkle the top with granulated sugar. Use a torch to brulée the surface of the custard.
TOASTED SWISS MERINGUE 400g sugar 200g egg whites GRAHAM CRACKER CRUST
Note: In our bakeshop, we use scales to weigh out ingredients, and so the following measurements are expressed in grams unless otherwise specified.
293g all-purpose flour 208g cake flour 208 whole-wheat flour 4g baking soda 4g cinnamon 4g salt 208g brown sugar 166g sugar 384g soft butter 22g honey Cream the brown sugar, sugar, butter, and honey in a stand mixer with the paddle attachment. Mix on medium speed until light and fluffy. Combine all dry ingredients in a bowl and mix a bit to distribute everything equally. Add to the creamed butter and stir on low speed until it comes together. Use a rolling pin to roll the dough between two sheets of parchment to about 1/4-inch thick, and line the bottom of your prepared pan. Bake for about 10 minutes, until set but not too browned. Let cool completely before pouring in the key lime custard.
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Adjust your oven temperature to 350°F. Combine in the bowl of a stand mixer. Heat over a double boiler, stirring constantly until the egg whites warm to 142°F. Fit onto the stand mixer fitted with the whip attachment and mix on high speed. When the meringue forms glossy white peaks and cools to room temperature, it’s ready to use. Once you plate the dessert, torch gently like a marshmallow.
WATERMELON & CHERRY CEVICHE Fresh watermelon, cubed Fresh cherries, pits removed and halved Fresh juice from a lime Fresh juice from an orange Sugar, as needed In a ceramic bowl, toss the citrus and cut fruit together and sprinkle with a handful of sugar. Cover and let rest in the fridge about 10 minutes. Serve with the juices.
KEY LIMES ARE NATIVE TO FLORIDA AND REACH PEAK FRESHNESS IN JUNE AND AUGUST.
Apple Cider Pie FALL Nothing beats a hearty, rustic slice of apple pie. But this deconstructed version comes pretty close! Preparing and baking the crust separately ensures it stays shatteringly crisp and flaky, and the gooey apples and sauces are easy to warm up on the stove at the last moment before serving. Not into the deconstructed version? We use these same recipes at the bakeshop for our traditional apple pies.
GRAHAM CRACKER CRUST 680g all-purpose flour 10g salt 30g sugar 453g cold butter 22g apple cider vinegar Cut the cold butter into 1/2-inch cubes and mix into the dry ingredients using a stand mixer on low speed. Add cold water and vinegar in a slow, steady stream as the mixer stirs. Stop when the dough comes together, being careful not to overmix. Turn out onto the table and finish by hand if needed. Shape into a square and wrap in plastic. Rest in the fridge for about 30 minutes. Use a rolling pin and as much flour as you need to roll the dough to 1/2-inch thick. Use a cutter to cut circles. Line them up on a parchment-lined baking sheet. Brush with heavy cream or egg wash and sprinkle with raw sugar. Chill again for about 30 minutes while the oven heats to 375°F.
SPICED PUMPKIN-TAMARIND SAUCE 300g pumpkin puree 45g tamarind puree 200g condensed milk 2g cinnamon 1g clove 1g cllspice 1g ginger 100g milk 6g salt Combine ingredients in a food processor or blender. Store chilled.
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WARM CREME ANGLAISE 1,151g milk 258g heavy cream 347g sugar 245g egg yolks One vanilla bean Bring the milk, cream, and sugar to a rolling boil. Measure the egg yolks in a bowl big enough to hold the entire recipe. While whisking constantly, pour the hot cream into the egg yolk in a slow, steady stream. You might need a friend to whisk while you pour! Return the entire mixture to the pot on medium-high heat. Stir constantly while it cooks until it thickens slightly (if you have a digital thermometer, cook to 175°F). Strain the anglaise out of the pot into a fresh container to cool. If you leave it in the hot pot, the sauce will continue to cook and may become curdled. Store chilled. When you’re ready to serve the dessert, reheat over a gentle flame, stirring constantly.
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BUTTERSCOTCH TOFFEE 388g brown sugar 7g vanilla extract 200g butter 282g heavy cream 118g dark rum 5g salt Bring the sugar, vanilla, and butter to a simmer, whisking. Add the remaining ingredients and bring to a boil, still stirring for 5 minutes. Let cool and store covered and chilled. Warm before serving.
Sticky Toffee Pudding
CRYSTALLIZED GINGER 300g sugar 300g water Fresh ginger as needed
WINTER
In winter, I seek out comfort food: warm, spicy flavors that evoke memories of my childhood, and for this dessert, I went back to one of my old favorites. The flavor profile of the warm cake and toffee is incredibly rich and indulgent. Ginger is planted in spring and harvested in early winter. It provides the perfect refreshing zing to cleanse the palate so you’re ready for that next bite of toffee.
Bring the sugar and water to a simmer. Peel the ginger and cut into thin strips, and add to the sugar. Simmer until the ginger is tender. Strain out the ginger, and toss with granulated sugar. Let cool on a metal rack before using. Store covered at room temperature.
GINGER ICE CREAM STEAMED DATE CAKE
50g fresh ginger 1,019g milk 340g heavy cream 233g sugar 127g corn syrup 10g vanilla 286g egg yolks
486g pitted dates 557g water 10g baking soda 102g butter 312g sugar 233g eggs 285g all-purpose flour 15g baking powder 10g ground ginger In a saucepot, simmer the dates and water until a chunky paste is formed. Stir in the baking soda and rest for 15 minutes. Meanwhile, cream the butter and sugar on a stand mixer with the paddle attachment. Mix in the eggs, then scrape down the bowl. Mix in the dry ingredients and stir until just combined. Stir in the date mixture and mix until smooth. Grease a cake pan and pour in the batter so that it’s filled halfway. Cover with aluminum foil and poke a few holes in the top to let steam escape. Bake for about 40 minutes. It’s done when you can poke it with a toothpick and no batter sticks to it.
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Bring the ginger, milk, cream, sugar, and corn syrup to a rolling boil. Measure the vanilla and egg yolks in a bowl big enough to hold the entire recipe. While whisking constantly, pour the hot cream into the egg yolks in a slow, steady stream. Return the entire mixture to the pot on mediumhigh heat. Stir constantly while it cooks until it thickens slightly (if you have a digital thermometer, cook to 175°F). Strain the mixture out of the pot into a fresh container to cool. Chill until fully cold. Churn into ice cream according to the directions on your ice cream maker. Note: This will make about two quarts of ice cream.
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Florida Fruit Tart SPRING
Every Floridian looks forward to spring (let’s face it, we aren’t cold hardy). The freshest local berries and citrus can be found at this time. This dessert is inspired by a classic fruit tart: a crisp shortbread crust, bright lemon curd, and fresh Florida berries. At Honeycomb, we make jam while the fruits are freshest to preserve their flavor and love hiding a little jelly underneath the curd for a sweet surprise. The lemon curd is a true gem, and you’ll find yourself returning to these recipes again and again.
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Accelerated classes every other Saturday or Online Finish in as few as 12 months or at your own pace 2019 Best Online MBA Program U.S. News & World Report
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SHORTBREAD CRUST 481g butter 236g sugar 60g eggs 45g egg yolks 2g salt 676g flour Cream the butter and sugar on medium speed using the paddle attachment of a stand mixer. Once the butter is light and fluffy, add the eggs and yolks. Scrape down the bowl and add the salt and flour. Stir on low speed until just incorporated. Scrape down the bowl again, then wrap and chill. Roll the dough to 1/4 inch, and line a tart ring or tart tin. Poke the bottom of the dough with a fork to help release steam in the oven. Rest in the freezer. Preheat your oven to 325°F. When the oven is ready, slide in the tart shells. Depending on the size of your tart, it can take 10-15 minutes. They are ready when the edges are golden. Let cool completely before filling.
STRAWBERRY JAM 500g strawberries 500g sugar 10g vanilla 25g lemon juice In a wide pot, let the berries, sugar, and vanilla simmer over low heat until the juices are released and the fruit is tender.
LEMON CURD 160g fresh lemon juice Zest from two lemons 160g sugar 280g eggs 180g soft butter Bring the lemon juice to a boil and slowly stream into a bowl filled with the zest, sugar, and eggs, whisking constantly. Return to the pot and cook on medium heat, stirring constantly, until the curd thickens and reaches 175°F. Strain into a bowl and whisk in the butter. Wrap and chill fully before using. Fill the tarts with a dab of jam and the lemon curd. Garnish with fresh-cut Florida strawberries and blueberries. If you have any apricot jam on hand, melt some in a pot with a little water, and brush onto the berries to keep them shiny.
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Kids do better when we work together. At Nemours, we have always done everything in our power to give kids the best chance of growing up happy and healthy. Which is why Nemours Children’s Specialty Care is conveniently located on the campus of Lakeland Regional Health Medical Center. By collaborating with Lakeland Regional Health, we are making it that much easier to access world-class pediatric expertise, right here in Lakeland. Specialty care services include: •
Audiology
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Neurology
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Cardiology
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Ophthalmology
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Endocrinology
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Orthopedics
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ENT
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Plastic Surgery
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Gastroenterology
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Pulmonology
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General Surgery
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Rheumatology
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Maternal-Fetal Medicine
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Ultrasound and X-ray
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Nephrology
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Urology
Your child. Our promise.
Nemours.org/lakeland © 2019. The Nemours Foundation. ® Nemours is a registered trademark of The Nemours Foundation.
Prop Styling by Lisa Malott Food Styling by Keila Rivera
A Rare Taste
Written by Victoria Sgro Photography by Tina Sargeant
A few recipes to remind us of the beauty and freshness found in Mediterranean cuisine
THE MEDITERRANEAN
he most expensive meal I’ve ever had was a giant bowl of cioppino at a restaurant called The Garlic in New Smyrna Beach. I can remember being overwhelmingly anxious about the price tag even as I was ordering. I almost tracked down our waitress to change my order to something more reasonable. There’s just something wildly disappointing about spending money on a meal that ends up being a dud. But my husband convinced me that it would be worth it, so I nervously awaited its arrival to the table. The only reason I was brave enough to order it is because I used to make cioppino with my dad when I was a teenager. I don’t know if it was the flavors or the memories that enticed me that day. But once that steaming bowl was set before me, crowned with a perfectly cooked lobster, I knew that I wouldn’t regret a single penny spent on it. Cioppino is an Italian-American fish stew, but to me that doesn’t quite encompass it. The broth is rich, with components like wine, clam juice, and tomatoes that give it a beautiful depth of flavor. It’s the sort of thing you can dunk crusty bread into and also want to sip straight from the bowl. It’s packed with seafood in a way that makes each bite feel luxurious. And the crazy part is, my parents actually let me and my four siblings partake in this meal when we were kids.
Read on to find out how to make your own bowl of cioppino at home.
Located in the heart of Central Florida, just outside of Orlando, Mount Dora is the perfect place to visit for a weekend getaway. Located on the shore of Lake Dora, the city is home to a downtown that offers locally owned shops, unique restaurants, the only freshwater Lighthouse on a lake and all within walking distance of each other. Here you will see the most amazing sunsets right at the water’s edge and discover Florida’s natural beauty through the old oaks and trails.
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Lemony Chicken Piccata 4 boneless skinless chicken breasts 1/2 cup all-purpose flour 1/2 teaspoon sea salt 1/4 teaspoon black pepper 2 tablespoons olive oil for cooking 2 tablespoons butter for cooking 1/2 cup white wine 1/3 cup freshly squeezed lemon juice 1/2 cup chicken broth 4 ounces jar of brined capers, drained 3 tablespoons grass-fed butter In a bowl, mix together the flour, salt, and pepper. Slice each chicken breast in half, lengthwise. Gently pound each piece to uniform thickness. Season both sides with salt and pepper. Dredge each chicken cutlet thoroughly in the flour mixture, and shake off any excess. Heat olive oil and 2 tablespoons of butter in a pan over medium heat. Cook the chicken in the pan for about 3 minutes per side, or until it is browned and cooked through. Remove from the pan and set aside. Add the white wine, lemon juice, broth, and drained capers to the hot pan and bring to a simmer as your scrape the browned bits from the bottom of the pan. Allow the liquid to reduce by half before stirring in the butter. Serve the chicken with the sauce poured over it. It’s best served over warm pasta or with mashed potatoes and veggies!
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The gorgeously crafted cioppino at The Garlic made me realize what a labor of love it must have been for my mom and dad to make such a meal for our big family. Not just because the dish takes time, but also because it required a financial sacrifice to provide it. I can remember my dad letting me sneak bites of crab meat from the fridge as we cooked cioppino together. And although it was one of my favorite meals at the time, I was completely unaware of the hard work it must have taken for them to be able to treat us to food like that. I recently asked my mom why she and my dad let us eat such an expensive meal as kids. Her response was that when we did make it, it was one of those rare times that they were able to expose us to different foods and flavors. We ate like typical Americans most of the time. But when we made things like cioppino, they were giving us a taste of something beyond our usual. That stuck with me. My love for food started in that kitchen at home. I learned of the beauty and freshness of Mediterranean flavors by chopping olives for bruschetta and making homemade bÊchamel with my dad. So I plan to hold tight to that advice as my kids get older. Someday I’ll look back and remember that my children can only discover what they love if I am willing to let them have a bite of it.
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My love for food started in that kitchen at home. I learned of the beauty and freshness of Mediterranean flavors by chopping olives for bruschetta and making homemade bĂŠchamel with my dad.
Bay Street Bistro is a destination for top quality dining in a relaxed atmosphere. Located conveniently in downtown Lakeland, FL.
DINNER TUESDAY THROUGH SATURDAY 5:00PM to 9:0 0 PM Call us about private bookings!
863 .683 .4229 | BAYSTREETBI STRO. NE T | 211 E AST BAY STR EET, L AKEL AN D, F L 33 8 0 1
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Pop’s Cioppino 1/4 cup extra-virgin olive oil 1 medium onion, finely chopped 1 large green bell pepper, seeded and chopped 8 garlic cloves, thinly sliced 2 bay leaves 1 tablespoon dried oregano 1 cup red wine 2 cups water 1 cup clam juice 2 (28-ounce) cans crushed tomatoes Sea salt and freshly ground black pepper 1 pound mild white flaky fish, cut into 2- to 3-inch pieces 1 pound scallops, cleaned 8 ounces medium shrimp, peeled and deveined 18 to 24 littleneck clams, cleaned 8 ounces crab meat (lump or claw) 1 small bunch flat-leaf parsley, finely chopped, for garnish Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook until beginning to soften, 3 to 5 minutes. Add garlic, bay leaves, oregano, wine, water, clam juice, and tomatoes. (Some would argue that red wine doesn’t pair well with seafood. In this application, it lends a deeper flavor to the broth and pairs wonderfully!) Bring to a boil, reduce heat to medium, and simmer for 5 minutes. Season with salt and pepper, to taste. Add the fish, scallops, shrimp, clams, and crab meat, in that order. Let cook, covered and undisturbed, until the clams have opened and the scallops, shrimp, and fish are cooked through, 5 to 7 minutes. Remove the lid and garnish with chopped parsley. Spoon into bowls and serve hot with toasted bread.
Mozzarella Bruschetta 1 baguette, plus olive oil for drizzling 8-ounce log of mozzarella cheese 6 ounces pitted Kalamata olives 4 Roma tomatoes 1/4 cup diced yellow onions 2 large cloves of garlic, minced 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon Italian herbs Salt and pepper Fresh basil for garnish First, make the bruschetta topping. Slice the Kalamata olives lengthwise. Wash and dry the tomatoes and dice them. In a bowl, mix together the olives, tomatoes, onions, garlic, olive oil, balsamic, and herbs. Salt and pepper, to taste. Allow the tomatoes and olives to marinate while preparing the crostinis. Slice the baguette at an angle into long, thin slices. Place the slices on a lined baking sheet and drizzle each slice with olive oil. Broil in the oven for 1-2 minutes, until lightly toasted. Watch carefully so the bread does not burn. While the bread is still hot, cut a clove of garlic in half and rub each slice with the cut side of the garlic. Slice the log of mozzarella into 1/4inch slices and place one on each piece of toasted baguette. Return to the oven for 2-3 minutes. Again, watch carefully so that the cheese melts and begins to brown and bubble up, but does not burn. Spoon the bruschetta mixture on top of each crostini and sprinkle with chopped fresh basil. Alternatively, place the cheesy bites on a platter with a bowl of the bruschetta mixture for guests to spoon onto the crostinis and dip in the yummy marinade.
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Baked Falafels with Tzatziki Sauce A healthier alternative to the traditional fried falafel For the tzatziki: 1 cup full-fat plain Greek yogurt 2 cloves garlic, finely minced or grated 1/2 medium cucumber 1 tablespoon lemon juice 2 tablespoons extra virgin olive oil 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper For the falafels: 2 cups cooked chickpeas (I suggest cooking them yourself instead of using canned) 1/2 cup diced yellow onions 2 cloves garlic, peeled 1/4 cup fresh cilantro 1/4 cup all-purpose flour (gluten-free if needed) 1 teaspoon sea salt 1 teaspoon ground cumin 1/4 teaspoon freshly ground pepper 1/4 teaspoon cayenne pepper For the tzatziki, grate the cucumber. Using a cheesecloth or tea towel, squeeze all the excess moisture from the cucumber. Mix together the yogurt, drained cucumber, lemon juice, olive oil, garlic, salt, and pepper. Store in the refrigerator until ready to use. For the falafels, preheat oven to 375°F. Add all the ingredients to a food processor and chop until well combined and slightly smooth, with some texture. Using a cookie scoop or by hand, form the mixture into 12 equal rounds. Place on a baking sheet lined with parchment paper. Alternatively, you can use a greased muffin tin to make perfect rounds. Bake for 35 minutes. Serve warm on a pita with fresh tzatziki sauce, pickled red onion, fresh tomatoes, and greens.
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FLAVOR OF THE SOUTH
Written by Annalee Mutz, Sam Hepler, and Esther Shemeth Photography by Brandon Burridge
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A tour of Lakeland’s staple BBQ joints and what we recommend from each of these local spots There is nothing quite like Southern barbeque. From the distinct smokiness to the delicious marinades and sauces, the smell of barbeque alone can conjure up the feelings of Southern comfort. This national cuisine is largely recognized for its simple cooking techniques, often involving slow-cooking meat, but can taste different depending on where in the country you have it. Barbeque’s origins can be traced across the East Coast, stretching from North Carolina south through the Florida panhandle. The slow-cook approach to cooking meats also dates back to the 1500s in the Caribbean around the time of Spanish colonization when a method of cooking meats slowly over green wood was coined as barbacoa (hence the word as we know it today — barbeque). Today, barbeque continues to hold its own unique flavors depending where in the country you partake. Here’s a sampling of some of the best options Lakeland has to offer.
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B E S T I T E M O N T H E M E N U .”
1215 East Memorial Boulevard Lakeland, FL 33801 863.683.3777
I N - H O U S E . O U R R I B S A R E FA N TAS T IC A N D T H E
“THEY ARE SMOKED, SEASONED, AND BASTED
Jimbo’s Pit Bar B-Q
R ECO M M END ED DIS H Rib Dinner Includes hush puppies and two sides Jimbo’s Pit Bar B-Q has many locations serving the surrounding area, but their Lakeland location has been a landmark since 1964. “We smoke our ribs for over four hours,” says owner Traci Lehman Hughes who carries on the tradition of this restaurant once run by her father, Harold Lehman. All of their meats are freshly prepared on site. “They are smoked, seasoned, and basted inhouse. Our ribs are fantastic and the best item on the menu,” says Hughes. Jimbo’s also offers a drive-thru and walk-up window as well as indoor seating in their dining room.
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R ECO M M END ED DIS H Beef Brisket Served with two homemade sides and Texas toast This Jacksonville-based barbeque restaurant first began in 2003 and since then has opened numerous locations throughout North Florida. Lakeland’s location keeps Mojo’s original identity of being a Southerninspired barbeque joint, with the aroma of smokiness lingering before ever stepping foot into the building. “All of the barbeque is smoked onsite; the smoker is located in the rear portion of the building; and the brisket is comparable to what you’d find in Texas or Kansas City,” says Chelsea Woodard, server and key manager.
Mojo Federal 130 South Tennessee Avenue Lakeland, FL 33801 863.937.4226
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Granger & Sons Bar-B-Que 8121 US 98 North Lakeland, FL 33809 863.858.7572
R ECO M M E N DE D DI S H Rib Plate Includes potato salad, coleslaw, and baked beans At Granger & Sons you will find good old American BBQ. It can be easy to miss Grangers as it is located in a quaint shack just off of US 98 North. But don’t let the size of this no-frills establishment fool you; you’ll leave satisfied and coming back for more with these generous portions and reasonable prices (just don’t forget the cash for this cash-only joint). The BBQ is familiar yet top quality. The service is quick at a fast-food style space, and multiple reviews rave that this is one of Lakeland’s best Mom-and-Pop-style BBQ spots.
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4 Board Certified Workers’ Compensation Attorneys
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Justice For All! all-injuries.com Justice For All!
Main Office: 832 S. Florida Ave. / 863-688-7766 Handling Cases Statewide / Toll free: 877-688-7766 I SS U E 52
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Mission BBQ 4014 South Florida Avenue Lakeland, FL 33813 863.225.8433
RECOM M END E D DI SH Pulled Pork Sandwich Served Traditional or NC Style Serving their meals in a patriotic dining room filled with national tributes, MISSION BBQ serves authentic BBQ with the freshest most delectable ingredients. MISSION BBQ first opened its doors on the 10-year anniversary of 9/11. The business firmly believes that there is nothing more American than BBQ. So, along with serving quality food, MISSION BBQ is dedicated to honoring those in service. Stop by at noon as they sing the national anthem every day.
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BubbaQues North 5100 US 98 North #18 Lakeland, FL 33809 863.937.7548 South 2444 US 92 East Lakeland, FL 33801 863.665.4049
R EC OM M END ED DIS H Big Ol’ Bubba Pulled pork sandwich on Texas toast. The pork is seasoned with a dry rub and smoked for around 12 hours. BubbaQues provides good cooking in an environment with great Southern hospitality — an environment dedicated to having fun. As noted in their marketing, they were lovingly founded by “rednecks” in a “redneck environment.” So, BubbaQues parodies all things in that rural Southern environment. They smoke only the best cuts of pork, beef, and chicken. “People say it’s the best BBQ in town because it’s really tender and delicious,” says server Josie Cox. All their side dishes are also made fresh daily using the best old Southern ingredients and recipes.
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65 YEARS OF FAMILY TRADITIONS
YOUR OTHER FAVORITE BARBECUE SPOT
The Rib House 2918 South Florida Avenue Lakeland, FL 33803 863.687.8260 WHISKEY BENT BBQ SUPPLY is a BBQ and Grilling store offering over 125 unique rubs and 75 BBQ sauces, along with over 100 different BBQ accessories and 12 different flavors and types of cooking fuels and charcoals. “If you like to smoke/ grill, this is the place to go,” says Manager Dan Washington. All of the employees are firefighters and work part-time. “They know their stuff and are willing to share that knowledge. Besides, they have everything you need to make you the grill king,” says Washington. Whiskey Bent is also a certified dealer for Traeger Pellet Grills, Big Green Egg, and Napoleon Gas and Charcoal Grills, They also hold cooking classes regularly at their store in Lakeland.
R ECO M M END ED DIS H Rib Dinner Served with two sides This barbeque spot offers the best of both worlds with their Thai and American fusion menu selections. Along with their noteworthy Thai platters and full line of fresh, sushi-grade seafood, The Rib House offers succulent ribs and American classics. “The ribs are prepared with a dry rub then grilled over charcoal for 90 minutes. After that, they are smoked using white oak wood for an hour. The ribs are so tender they practically fall apart,” says Lori Keen, manager.
3230 South Florida Avenue Lakeland, FL 33803 863.940.2077
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LCS alumna Marris Smith (’07), a registered nurse, served two tours on board the Africa Mercy Hospital Ship after graduating from the University of Tampa.
Be
A place to { challenged }
{ innovative } { mission-minded } { inspired } { compassionate }
At LCS, we believe that establishing a strong foundation is crucial for lifelong success. Our goal is to develop students who are prepared for college but, more importantly, for life beyond the classroom – to lead and serve in their professions, in their communities, in their families and in their churches.
Visit our website, then call Julie Rice, Director of Enrollment, for a tour.
lcsonline.org
1111 Forest Park Street, Lakeland | 863-688-2771 1111 Forest Park Street, Lakeland • 863-688-2771 • lcsonline.org
LOCAL BREWS
beer -
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-thirty A
As I wait for my Uber, let’s take a moment to relish Lakeland’s food and drink scene compared to just five years ago. It’s impossible to overlook the sheer number of local proprietors operating in the Swan City, taking pride in a community that has come alive in what feels like the blink of an eye. Dining and celebrating in Lakeland no longer necessitates a trip to Applebees, or Chili’s, or some other unimaginative chain restaurant serving bland chips and salsa with (two-for-one) Bud Light Limes. Yes, Lakeland. What a time to be alive. Three-and-a-half minutes after pressing “Confirm Uber,” a smiling Francisco arrives at my house in a white Toyota Corolla. We’re immediately best friends. Francisco politely declines to join our pub crawl and expertly handles the 2.73-mile trek to Swan Brewing. Don’t drink and drive, kids. Francisco will Uber you around for next to nothing. Without further adieu, you are cordially invited to join in our revelry as we hit some of Lakeland’s hottest spots, enjoy some beer, and celebrate a Thursday we will never forget.
Written by Joel Helm Photography by Dan Austin
A look into Lakeland’s growing beer scene through the lens of a good ol’ fashioned pub crawl
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S
Although not all their own brews, Swan Brewing runs 30 taps.
SWAN BREWING
Here at Swan Brewing, I’ll be enjoying a beer with co-founders Dan Thumberg and Christian Hood at their family-friendly spot on Lake Wire. Swan’s unique location, local brews, and massive outdoor tent space offer a perfect spot to spend an afternoon or evening. A rotating array of food trucks serves hungry beer drinkers, with the highly lauded Salt & Fire Food Lab truck here often. For the uninitiated, try Salt & Fire’s shrimp and chorizo burrito; if you don’t like it, probably reconsider all life choices up to that point. Swan Brewing has 30 taps running, though not all are Swan brews. If anything, there might be too many options to choose from. I settle on the Cliff Claven, a hoppy red ale, and it’s delicious. Normally, I love sitting outside at Swan’s casual picnic tables under the tent. Today though, the temperature must be close to the same as the surface of the sun. We grab a table inside. For a little background, Thumberg and Hood are a proud part of Lakeland’s renaissance of locally owned food and drink culture. Thumberg lived all around the country before moving to Lakeland, and Hood is originally from Tampa. Lakeland brought them together in 2014. “I knew I wanted to open a brewery,” says Thumberg. “But this is a very capitalintensive business, and I needed to find partners. It was almost serendipitous; when I met Christian he had ideas about opening a craft-brewing business as well. He had a full business plan, and so did I. We met one day over beers, and as we compared our plans they were practically identical. We immediately started looking at places.”
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One of the things they both agreed upon: they wanted to be in Lakeland. “The first place we looked at was this spot off Lake Beulah,” says Thumberg. “It was this old shack, about 3,000 square feet. It was super cheap but had a lot of issues, and way off the beaten path.” Thumberg laughs. “That didn’t work out.” Not long after, along with their other partner, Ryan, Thumberg and Hood expanded their search. “We looked on the south side of town, all over midtown, looked at the old icehouse that’s now a bank. One day I went to pick up some mail, I looked across the street and I saw this empty building.” Thumberg started digging through public records, reached out to the building owner, and made his pitch. “I reached out to him on LinkedIn, told him I wanted to build a brewery, and he got back to me within 30 seconds.”
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Thirty days later, due diligence began. “I’d been to over 100 breweries, and not just in Florida. It was tough doing the R&D,” laughs Hood. “I went as far as California to see what they were doing there, up to Asheville, trying to schedule time with brewery owners. I was asking them, ‘Out of all the things you’ve done, what would you do different, and why? I took notes. Brought it all back.” A common theme in the answers — it’s very difficult to run the business side of a brewery, plus the actual brewing itself. As a result, Thumberg and Hood picked roles. Hood manages the brewing, while Thumberg runs the business. A little over a year later after launching, the compartmentalized model is working. Swan Brewing is thriving, relishing their unique contribution to the community. “You know, I moved here in 2004,” says Hood. “There wasn’t a lot to do in Lakeland. Today we’re witnessing a transformation. Lakeland has all these great colleges: Polk State, Florida Southern, (Florida) Polytechnic which isn’t too far away. Back in the day, we had kids graduating from these good schools and moving away. Taking their money somewhere else. Now, we’re seeing the population get a little bit younger. These college graduates are making some money and staying in town. That encourages entrepreneurs like us to come into this market, into Lakeland, and stay.” A few minutes and a lot of laughs later, unfortunately, it’s time to move on.
Swan Brewing 115 West Pine Street Lakeland, FL 33815 swanbrewing.com 863.703.0472
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C
COB & PEN
It’s a whopping $5.75 for a Lyft ride from Swan to the next stop — Cob & Pen — just a mile or so down the road. Also, I miss Francisco. The back seat of this Lyft smells of goat cheese and cologne, and our driver never says hello. So, my $1 tip feels generous. For those who’ve been in Lakeland for any period of time, since before the transformation, good luck walking into Cob & Pen without sporting a giant grin. Through a well-documented “Save the Tudor” movement five years ago, the former estate home that houses Cob & Pen was relocated from Lake Hollingsworth to its now Dixieland home. The gorgeous property was painstakingly preserved, with Lakeland’s beer drinkers as the beneficiary. Even if you’re not into history, Cob & Pen dishes up an impressive craft-beer menu.
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A dizzying array of taps, cans, and bottles will satisfy even the most discerning beer drinker. I settle on a “Motueka” from Grove Roots and consider the sheer scope of Cob & Pen. In addition to the main dining area, there are cozy spots for a perfect date night, along with some great outdoor areas for a sizable party. We spent a little too much time at Swan, so this stop will have to be quick. I quickly devour my favorite item on the food menu — the Steak Frites — before finishing my Motueka. On to the final location on our crawl.
For those interested in learning more about the history, check out “Up the Secret Staircase” at thelakelander.com.
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Cob & Pen 1221 South Florida Avenue Lakeland, FL 33803 cobandpenlakeland.com 863.937.8126
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B LAKELAND’S BEER REV + BREW HUB
After a 90-second Uber ride to Beer Rev, I’ve quickly got another pint of Grove Roots in my hand. This time I chose a “Honey on the Double,” one of my personal favorites. I’m here with Beer Rev Owner Mike Dodge, and Brew Hub’s Head Brewer and Director of Brewing Operations, Christopher Schoen. In this group, I’m feeling particularly nescient in my beer I.Q. Fortunately, the beer helps. Dodge, a former schoolteacher turned entrepreneur, spent 11 years teaching before contemplating a career change. “I’d always wanted to own my own business,” says Dodge. “I had looked for a long time trying to find a business that I really enjoyed, that was in an up-and-coming industry.” After a chance encounter with a pumpkin beer, Dodge was hooked. “I was a lot more of a wine drinker. I liked bold flavors. The beer industry never really gave me that until I had this one pumpkin beer,” laughs Dodge. “And that’s really what set me off. I would drink some Ambers every once in a while, but never really got into beer into I really found something off the wall. After that, I just fell in love with craft beer.” Beer Rev, which is equal parts bar, restaurant, and package store, got its start at a small storefront off Lakeland Highlands but is now enjoying a prime location on South Florida Avenue, just south of
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Pink Ribbon
2ND ANNUAL
G A L A
Raising funds to give help and hope to families facing breast cancer
19 OCTOBER 2018 HAUS 820 820 N Massachusetts Ave, Lakeland, FL 33801
Cocktail hour 6:00–7:00 pm Live auction, silent auction, dinner, and band SPONSORED BY
For more information, sponsorship opportunities or tickets, please contact Leah at (407) 361-3967 or leah@bcfcf.org
(Pictured Above): Brew Hub’s Head Brewer and Director of Brewing Operations, Christopher Schoen
Edgewood. Amongst other beers it serves from all over the world, Beer Rev carries several selections brewed just down the road at Brew Hub, where Schoen oversees a sizable Lakeland operation launched in October of 2014. Schoen, who has been in the beerbrewing industry since he was 16 years old, brings a wealth of experience to Brew Hub Lakeland, having worked for seven different brewers all across the country. Even though Brew Hub does offer a retail tap room, its main purpose occupies a unique space in the Lakeland beer culture:
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brewing beer for 23 partner breweries, with over 100 different brands. Schoen, like our guys at Swan, echoes the changing culture in Lakeland. “Since we’ve been here in 2014, Lakeland has not only taken to craft beer, but taken to more cultural sophistication in fine dining, music, all across the board. And ‘craft,’ that’s a loose definition. It’s kind of like calling something, ‘quality.’ Whenever you ask someone what they think is quality, their definition is going to vary drastically. Seventy-seven percent of Americans think Blue Moon is a craft beer. Sometimes, quality is in the eye of the beholder.” Schoen points to Lakeland’s long history with Bernie Little Distributors as part of Lakeland’s historic beer culture. “The beer scene was mainly driven by Bernie Little, which has at times been
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Several selections from Beer Rev are brewed at local brewery, Brew Hub.
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SUNDAY |
11AM TO 1PM | $13 bottomless mimosas & $3 bacon-washed Bloody Marys with entrée purchase
MONDAY | TUESDAY |
7PM TO CLOSE | All Cocktails from the menu are $6
7PM TO CLOSE | $15 Johnnie Walker Blue Label & Discounts on other Old & Rare Whiskeys
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7PM TO CLOSE | half price on all bottles & glasses of wine
THURSDAY |
7PM TO CLOSE | All draft, can & bottle beers are $3
130 S T E N N E S S E E AV E N U E | 863.937.4226 | M O J O B B Q.C O M
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“The support of locals has been great. We’ve been very lucky to be where we are in Lakeland”
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“Making Lakeland Smile!”
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Call today
(863) 648-5338 89
Even though Brew Hub does offer a retail tap room, it mainly brews beer for 23 partner breweries, with over 100 different brands.
Lakeland’s Beer Rev 3234 South Florida Avenue Lakeland, FL 33803 beerrev.com 863.455.9555 Brew Hub 3900 South Frontage Road Lakeland, FL 33815 brewhub.com 863.698.7600
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one of the largest distributorships in the country. A lot of the Lakeland beer scene has been very macro focused until the last five years. Since then, we’ve got a lot of breweries such as Beer Hub, Swan, Grove Roots — you know, local guys that kind of throw a wrench into the guy going to buy a 30-case of some macro-brew.” While Schoen says Lakeland probably isn’t a beer destination yet, pointing towards spots like Seminole Heights’ double-digit breweries within a fivemile radius, he’s encouraged by the city’s progress. “The support of locals has been great. We’ve been very lucky to be where we are
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in Lakeland. Overall, the beer scene since 2014 has grown so much, up to where we are now. I can’t wait to see what else pops up. It’s going to be pretty fun.” Speaking of fun – I’ve had plenty of it. I’m only half a mile from home. Maybe I’ll walk. After all these IPAs, I could use to burn a few calories. Who am I kidding? It’s a million degrees outside. Francisco will take us home for the cost of one Cliff Clavin Red Ale. Cheers, Lakeland. Let’s be safe out there.
We know
h ow to make p eace with p i cky eate r s . At Chamberlin's, we have healthy options for picky eaters and everyone in the family. We know finding truly good options can be confusing. Our Goodness Gurus are here to help. Ask them anything.
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HUNDREDS OF LUNCH BUNCH ITEMS ON SALE ALL MONTH LONG. NORTH LAKELAND •
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CULTURE
C O M E A N D G E T YO U R
Written by Ashley and Kia Troutman Photography by Philip Pietri
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A brief history on the iconic cuisine and an inside look at a local spot serving up some favorite soul food dishes
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oul food is a term that has come to be associated with Southern foods cooked and prepared in the ethnic traditions of African American families. Because of the impact and success of the ’90s releases of hip-hop album Soul Food by Goodie Mob and the movie Soul Food, the phrase made its way to American Pop Culture. However, the phrase soul food seemed to first gain traction in African American culture during the 1960s. With the vibrant changes occurring in the ’60s from the Vietnam War — legislative changes in education, voting, and civil rights — the terminology of “soul” became pervasive throughout the African American community. It applied to several areas of the African American culture whether it be music, fashion, and even our food. Yet, to find the true roots of soul food, one must go back 400-plus years to the coast of West Africa. The year 2019 marks a unique moment in American/African American history, for it was 400 years ago (1619) that the first African slave set foot on American soil. This is important in the conversation about soul food because many of the staple foods featured in soul food were not even present in the New World at that point. As Africans were brought to the New World and the African Diaspora was expanded to the West Indies and the 13 British Colonies, so came foods like rice, okra, yams, and legumes (or black-eyed peas): three staple items found in soul food today. The slave traders would bring the items into the ship to keep the captured slaves alive throughout the voyage through the middle passage. Some slaves would hide seeds of plants in their hair to plant when they landed in a strange new land to have a sense of home. Outside of these three staples
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mentioned, there are many more foods that are indigenous to West Africa. Not only did the Africans bring with them some of their foods, but also the processes in which some soul foods are cooked, such as the boiling of leafy greens, the seasoning of meats, etc. The use of okra to thicken the broth of a soup or to create gumbo is a technique influenced by the Bantu tribes of Southern Africa. Once the African slaves were placed on various plantations throughout the land, they were subjected to harsh conditions and given only the leftovers and “less desirable� cuts of meat, while slave owners ate the finer cuts. These were not only less appealing, but they were also low on nutrients. However, through the creative and
As seen throughout American history, African Americans creatively took what was meant to be cruel and created a unique expression of culture that has further advanced the greater American experience.
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Q&A WITH S H AY M A R S H , C H E F AT T H E KITCH E N
ingenious human spirit, they produced meals that are still prepared today. Among these foods are: chitterlings, fried chicken (wings specifically at that time), ribs (African slaves developed many of the techniques used to cure meat to this day), oxtails, gumbo, jambalaya (and other rice dishes), collard greens with smoked meats, and black-eyed peas with okra. Soul food is to American cuisine as gospel, blues, jazz, rock and roll, R&B, funk, and hip hop is to American popular music. As seen throughout American history, African Americans creatively took what was meant to be cruel and created a unique expression of culture that has further advanced the greater American experience. As quoted from The Humble History of Soul Food, soul food is a “food genre, now associated with comfort … was born out of struggle and survival.” As African Americans, we are grateful for their resilient and creative spirit that was displayed before us, for it still drives us today. The Lakelander took time to catch up with one of Lakeland’s soul food chefs/connoisseurs to get their take on the soul food scene today.
The Lakelander: What is your favorite childhood memory about soul food? Shay Marsh: I’d have to say spending quality time with my family. Enjoying a good homecooked, Southern meal every Sunday brought us all together. TL: What motivated you to prepare and offer soul food at your restaurant? SM: The joy that I feel in my soul when I get feedback on how much someone enjoyed my cooking gives me so much inspiration.
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“It is the type of food that has the power to impact us on a level deeper than just our physical well-being. We will always have a connection to our roots through preparing and eating these types of meals, which makes it so unique.” – S H AY M A R S H
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FRIDAY, OCTOBER 25 TH $1 2 P ER LUNCH
11:00 AM - 1:30 PM | TWO MEN AND A TRUCK LAKELAND 3220 ATLANTIC AVE., LAKELAND, FL 33803 Support your employees while you support the Chamber! This completely portable “CarBQ” lunch will delight your employees and show your support for the Lakeland Chamber of Commerce! Purchase your boxed BBQ lunch tickets for the entire office and drive on through! All sponsor lunches will be delivered right to your door!
863.688.8551 LakelandChamber.com/CarBQ
TL: What mood are you in when you prepare food? SM: I am in a zone of my own that no one can take me out of when I’m cooking for others. TL: How do you define soul food? SM: Soul food to me is a good Southern meal that makes you forget about your worries and think of the good things in life. It’s about tradition and African American culture. TL: What makes soul food unique? SM: Soul food is unique for many different reasons because there are so many traditional recipes in which a lot of us still follow and enjoy. It is the type of food that has the power to impact us on a level deeper than just our physical well-being. We will always have a connection to our roots through preparing and eating these types of meals, which makes it so unique.
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DISCOVER THE
LANDS OF YOUR FAITH After touring the Lands of the Bible by motorcoach or cruise ship, you and your group will return home with a refreshed faith and memories to share. Our expert guides will provide meaningful insights for you and your group as you explore your favorite Biblical sites, and award winning accommodations will give you a great night’s rest with breakfast and dinner included.
Learn more and book your group’s tour today! www.NoseworthyTravel.com/TheLakelander • 800-929-4684 ext. 208 nt@travelwithus.com • 5725 Imperial Lakes Blvd. • Mulberry, FL 33860
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The Kitchen 836 West Main Street Lakeland, FL 33815 863.308.4686
TL: Why is soul food so popular? SM: Because there’s so much love behind these types of dishes. When consuming, it takes you back to a place in your life where the good memories will forever live on. You can taste the love and passion behind a good Soul Food meal. TL: What do you believe makes a good recipe? SM: I’d say a complicated one for myself, only because I love to be challenged in the kitchen. TL: What is your best-selling / most-popular soul food item? SM: Smothered pork chop is our number-one seller. TL: What should guests expect when they visit your establishment? SM: Our guests should expect to receive authentic Southern food made with love. Quality and great service is always our number-one priority.
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DAILY HAPPY HOUR 4PM- 6PM & 10PM- CLOSE
DAILY SPECIALS | BRUNCH | LATE-NIGHT MENU | PRIVATE EVENT SPACE | PET-FRIENDLY PATIO/LAWN 863.937.8126 • www.cobandpenlakeland.com • 1221 S. Florida Ave, Lakeland, FL 33803
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The Tasting Menu A collection of special dishes available for a limited time from some of our city’s finest culinary creatives
PRESENTED BY
THE LAKELANDER
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PA N - S E A R E D B L AC K GROUPER ALA COZZE
Scarpa’s Italian
TASTING NOTES Black grouper served with fresh PEI (Prince Edward Island) mussels with fresh basil, heirloom tomatoes, white chardonnay, and a touch of their own marinara sauce over homemade linguine. “I would recommend this dish for the marriage of flavors due to the fresh ingredients we use during its preparation,” says Sous Chef Juan Portobanco.
Available on the weekends only while PEI mussels are available
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SHRIMP G R E M O L ATA
Patio 850
TASTING NOTES Jumbo shrimp marinated with lemon, garlic, and herbs served on top of creamy and cheesy English cheddar orzo and finished off with fresh basil pesto. Chef Patrick Schaefer recommends a light, crisp white wine; sparkling white; or champagne with this limited-time pasta dish.
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STEAK CA R PAC C I O
Red Door
TASTING NOTES A slightly seared and thinly sliced steak topped with fried capers, heirloom tomatoes, balsamic reduction, and burrata cheese. This is a light yet filling dish “for a perfectly balanced bite of umami (savory), sweet, salty, and tangy,” says Red Door’s Director of Operations, Valerie Mantz. She recommends this dish with a nice, dry rosè during a hot Florida afternoon.
Available Tuesday through Saturday until the release of Red Door’s fall menu
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SEA SCALLOPS
Bay Street Bistro
TASTING NOTES Pan-seared scallops from Nantucket, bronzed with curry and coriander, topped with peach chutney, and finished with a pear gastrique. Served with parmesan risotto and asparagus.
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CAM U FLAJ E
Bar61
TASTING NOTES A mixture of macchu pisco, lime, egg white, passion fruit puree, and Chicha ice cube (Peruvian purple corn and red wine), this drink offers distinct botanical flavors balanced with citrus notes and a smooth, foamy texture. “Once you pour the ingredients into the Chicha ice cube — which allows you to taste cinnamon, clove, apple, pineapple, orange — you taste the texture of the Peruvian corn as well as the dark grapes from the red wine. People even eat the ice!” says Executive Bar Manager, Emerson Bamaca.
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C H O C O L AT E B L AC K B E R RY CHE ESECAKE
Born & Bread Bakehouse
TASTING NOTES With their transcendent chocolate cake as the base, this cheesecake is then brushed with a house-made berry syrup and layered with a blackberry cheesecake and light mascarpone whip filling. It’s topped off with fresh berries and ganache. “It’s the perfect end to the summer, with fresh berries leading us into fall,” says Jenn Smurr, owner of Born & Bread Bakehouse.
Available seasonally with several similar options offered throughout the year
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We’re bullish on the future. Yours. The world is changing fast. While change can provide opportunities, it also raises questions about the future. Through honest conversations about your life and your priorities, we’ll find out what you want your future to look like, and develop a strategy together to help make it happen. Jeffrey Clements, CFP® Senior Vice President Wealth Management Advisor Portfolio Manager
Merrill Lynch 100 South Kentucky Avenue Suite 100 Lakeland, FL 33801
863.680.5471
fa.ml.com/jeffreyclements
jeffrey_clements@ml.com
Merrill Lynch Wealth Management makes available products and services offered by Merrill Lynch, Pierce, Fenner & Smith Incorporated, a registered broker-dealer and Member SIPC, and other subsidiaries of Bank of America Corporation. Investment products: Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value The Bull Symbol and Merrill Lynch are trademarks of Bank of America Corporation. Certified Financial Planner Board of Standards Inc. owns the certification marks CFP® and CERTIFIED FINANCIAL PLANNER™ in the U.S. © 2019 Bank of America Corporation. All rights reserved. ARGF6QCD | AD-09-19-0309 | 472094PM-0718 | 09/2019
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POLLO A LA BRASA
Ninteen61
TASTING NOTES Coal and wood roasted rotisserie chicken served with Brasa sauce, a mixture of huacatay and ají amarillo aioli. Huacatay is a Peruvian black mint and ají amarillo is a pepper also indigenous to Peru. These flavors make the perfect paring to the smokey flavors of the chicken and are served with hand-cut fries on the side. “It truly brings out the art of our culinary craft” says Executive Chef, Marcos Fernandez.
Available during lunch and dinner while supplies last
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Entrepreneurial. We are entrepreneurial. We are the Bank of Central Florida team. We are propelling forward together. Contact us today and connect with one of our Bankers.
5015 South Florida Avenue, Lakeland, FL 33813 www.bankofcentralflorida.com (863) w w w. b a n k o f c e n t r a l fl o r i d a . c o| m | ( 8 6226-4064 3) 226-4064
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| 2 5 0 3 r d S t . N .W. S u i t e # 1 0 2 W i n t e r H a v e n , F L 3 3 8 8 1
WEDDING PACKAGES
BRIDAL SHOWERS
REHEARSAL DINNERS
TASTINGS
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THE CHEF’S TABLE
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Fine
Written by Annalee Mutz Photography by Dan Austin
Dining
at the historic home For more than 10 years, Chef T’s Garden Grill has provided Lakeland with an upscale culinary experience in the beautiful surroundings of a renovated historic home.
T ucked away, almost hidden amongst lush tropical landscapes, sits a restored 1925 historic home where Chef Terry Doner creates memorable cuisine in his
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small kitchen. Chef T’s rotating menu boasts of many flavors and is inspired by the international travels of Doner himself. With a desire for creative freedom in the kitchen, Chef T’s brought to Lakeland what was largely missing from the area at the time. “I always dreamed of having my own place, but it had to be right,” says Doner. With its attractive tropical outdoor setting and the character of an
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old historic home, the current property for Chef T’s became the ideal location. It had been the lifelong home of Olin and Frances Chiles, the uncle and aunt of Lawton Chiles (Lawton served three terms as a Florida U.S. Senator and was the former governor of Florida from 1990 until his death in 1998). “I learned much of what I know now about the property from family members over the years,” says Doner. For example, he learned that Lawton spent many days on the property enjoying meals lovingly prepared by his Aunt Frances.
Chef Terry Doner (pictured below) is the only person in the kitchen each night preparing meals.
“I love the simplicity of Italian food, the precise execution of French, and the exotic flavor of Spanish which I grew up enjoying.” In April 2007, Doner purchased the property in order to continue making the space a place where people could enjoy lovingly prepared meals. The building underwent a seven-month renovation process, with Doner taking on most of the work himself. In 2008, in the midst of the recession, Chef T’s first opened its doors. “Needless to say, it was a rough beginning,” says Doner. Many businesses, including restaurants, closed their doors and people weren’t eating out as often. “We hung in there and never lost sight of what it was we wanted to achieve, and we’ve been very successful as a result,” says Doner. Over 10 years later, and Chef T’s continues to provide quality cuisine in a memorable atmosphere. “Our restaurant’s values are simple: Treat all our guests like special visitors;
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Pictured above (left to right): Chicken San Pretonio and Jumbo Lump Crab Cake with Chipotle Aioli
create an atmosphere that allows them to forget about the long day at work; and deliver the freshest, most flavorful meal prepared to order,” says Doner. In addition to their unique property and building, what sets Chef T’s Garden Grill apart from other local restaurants is the dedication to their high standards which is represented in the consistency of the dishes and the quality of the cuisine. Chef Doner is
the only person in the kitchen each night preparing meals. “We try to provide the best service possible,” he says. The food served at Chef T’s is truly representative of Doner’s passion for cooking, with many of the dishes inspired by his travels. “I really try to recreate all of the things I love about the dining experience here at Chef T’s.” He mentions how fortunate he has been to visit many great restaurants around
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the world and how varying cultural influences have impacted his cooking today. “I love the simplicity of Italian food, the precise execution of French, and the exotic flavor of Spanish which I grew up enjoying,” says Doner. Chef T’s dishes are made up of unique flavors due to Doner’s emphasis on using the freshest ingredients available, including fortified wines, and fresh herbs and spices. Many of the ingredients are sourced
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locally. “There are so many vendors in the area that offer just about anything you want in a kitchen, from produce to fresh fish and meats,” says Doner. Most of the herbs are also grown right on Chef T’s property. In order to ensure freshness, kitchen shopping is done on a daily basis. The soups and desserts are also
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made from scratch daily by Doner himself. One of Chef T’s most popular menu items is the escargot. With the escargots sautéed with garlic, shallot, chorizo, shitake mushrooms, white wine, sherry, fresh herbs, and Pernod topped with parmesan cheese, Chef T’s version of the French dish
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“I really try to recreate all of the things I love about the dining experience here at Chef T’s.”
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goes beyond the traditional garlic-and-butter method. The Chicken San Pretonio is another popular menu item. This dish includes sautéed scallopini of chicken breasts with shallot, parmesan cheese, white wine, Madeira, cream, white truffle oil, and black truffle butter. The Chicken San Pretonio is one of the permanent dishes on the menu. Doner also recommends a center-cut Filet Mignon for those looking for a more
Pictured below: Chef T’s Chocolate Layer Cake with Almond Custard Filling
carnivorous option. “They are pan seared to lock in the juices and broiled to perfection,” says Doner. The Ricotta Cheese and Spinach Ravioli is a recommended dish for those looking for a vegetarian option. It’s done in garlic, shallot, mushrooms, capers, white wine, sherry, fresh spinach, and vegetable broth. When Doner first set out to open Chef T’s Garden Grill, he wanted to create a space that served the best quality food in an intimate and warm environment. “I was looking to create a concept that was largely missing from this area at the time — independent, family-operated fine dining with great food and service in a comfortable atmosphere where customers could relax and enjoy a special occasion or just a night out,” says Doner. It’s safe to say that Chef T’s does not miss the mark there.
CHEF T’S GARDEN GRILL 1525 E. Gary Road Lakeland, FL 33801 863.687.4386 cheftsgardengrill.com
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WELCOMES
JONATHAN A. KIRK AIA, LEED AP We are proud to welcome Jon Kirk to our team at Straughn Trout Architects as a Principal. Jon has over 20 years of architectural design experience, a Masters of Architecture from the University of Florida, and brings established local relationships to STA. Jon shares our corporate and community values which has allowed him to seamlessly integrate with our team of creative professionals and be an influential leader at Straughn Trout Architects.
Straughn Trout Architects focuses on collaborative design to create spaces and places to live, work, play, learn, and worship. We foster an environment of creative professionals that apply a holistic and sustainable approach to each project and add value through historically proven design expertise. We pride ourselves with bringing a hands-on approach to every project and an “always available” attitude to provide our clients with comprehensive professional services.
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EAST MEETS WEST
Written by Priscilla Burr Photography by Daniel Barcelรณ
R A M E N
When Ryan Neal opens a ramen restaurant by the end of 2019, he hopes to provide Lakelanders with an experience — whether it’s trying something new or expanding their palates. A Florida native, Neal describes himself as a food ambassador who encourages others to try new foods. “I hope people experience something that they might not have had or thought they would have liked when they come to Sābu Ramen. I hope to present things that people might not generally eat. I have always loved trying new things.” Naming the restaurant after the Japanese word for servant, sābu, Neal desires to incorporate a heart of service behind every bowl of ramen he makes. “I really felt called to service and servanthood, and, especially in my professional life, to serve my employees and to serve them through my sacrifice. That’s kind of my ideology for the restaurant.” With a heart for serving others, Neal originally enrolled in a ministry training school in Georgia before returning home to Lakeland to work in different kitchens. For the next few years, he spent time learning to refine his culinary skills in various restaurants in Lakeland and Tampa, while developing a passion for cooking ramen. Neal’s fascination with ramen derived from watching anime at a young age. “It was kind of like a hobby for me. I would watch Japanese anime shows. The ramen looked really good. So I started to just make it.” The ramen from the shows piqued his interest enough to start experimenting with different recipes at home. “I started to test recipes and make my own noodles and broth. It’s something I became interested in doing. Cooking is really something that I have loved to do since I was young.”
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A new food delicacy is coming to Lakeland. With plans of opening a Japanese-inspired ramen restaurant, Ryan Neal hopes to provide an experience for clientele while contributing to the local food culture. A variety of seasonal and special ramens will be offered, from traditional tonkatsu ramen to miso vegan ramen.
M
Memories are often created over a meal. When we eat certain foods, such as ramen, it can often be attributed to an experience. With just a slight taste of ramen, we can recall our college days of making the noodles in our dorm rooms. For others, it’s a reminder of trying something from a different country — the taste of ramen bringing to life an Asian delicacy with the fusion of flavors found in a bowl of noodles served in hot broth with slices of meat.
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Using a recipe he found online, Neal made his first batch of noodles from scratch at home, mixing together water, flour, salt, and alkaline. His experiments didn’t stop there. He purchased more than 10 different books with ramen recipes and continued to make a variety of ramen recipes at home. Although Neal didn’t enroll in culinary school, he spent years learning from working in kitchens and under local chefs. He first started in the kitchen at Black & Brew Coffee House and Bistro, where he worked as the kitchen manager for two years. From there, he went to work under local Chef Marcos Fernandez at Nineteen61. At the restaurant, Neal worked in the kitchen helping prepare the food and assisting with the dining service. “I wasn’t going to go to culinary school. I wanted to work somewhere where I could get confidence and a better understanding of food,” Neal says. He shares how valuable it was for him to work alongside Chef Marcos. He was even given the opportunity to serve some of his ramen recipes for a limited time on the restaurant’s lunch menu. A year later, Neal went to work at Ichicoro Ramen, a Japanese craft ramen restaurant in Tampa. During his time there,
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“I really felt called to service and servanthood, and, especially in my professional life, to serve my employees and to serve them through my sacrifice. That’s kind of my ideology for the restaurant.”
Neal learned everything he could about ramen while he worked in the preparation line. As he continued to develop his culinary skills and his passion for ramen grew, Neal decided that he wanted to open a ramen shop in Lakeland. He soon left working at Ichicoro and started to plan for his own ramen restaurant. Before Neal opened his restaurant, he believed it was essential to learn more about
Japanese ramen through exploring its origins. “I think it’s important to figure out the roots of ramen through culinary adventures,” Neal explains as he shares how he recently took a trip to Japan with his wife. “It was important to go and see where it was from and how it was made there. I love Japanese culture, and my wife does, too. A lot of it was preparation for the restaurant and learning about ramen.” On his trip, Neal delved into
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learning everything he could about ramen and its roots. Originating from China, ramen was introduced to Japan in the 19th century. Neal explains how the Japanese put their own flair into their ramen, using miso and soy, instead of the salt-based broth found in China. “The use of miso started in the Sapporo region in northern Japan, where it is so cold. It is a hardy, warming type of broth. They would have it there a lot. Although it started there, it’s all over Japan now. The Japanese people are also known for soy and the craftsmanship of their soy sauce,� Neal says. He adds that there are four fundamental different types of broths used in ramen: miso, shoyu (soy-based), shio (salt-based) and tonkatsu (pork-based). While in Japan, Neal tried to learn everything he could about Japanese culture in the two weeks he and his wife were there. His research for making ramen included eating ramen every day and exploring a variety of
Neal and his wife traveled to Japan to learn more about Japanese ramen through exploring its origins.
Japanese street foods. He says they “went hoping to experience what it’s supposed to be like.” He adds how “the packet of noodles we purchase in America is a cheap, condensed version of what they make in Japan. The ramen in Japan is on another level.” One aspect of their trip that Neal hopes to incorporate into his menu is some dishes inspired by Japanese street food. “It was definitely a trip where we got to taste different food and to try
to get new ideas for the menu. A key focus was to try all the different street foods we could find. All over the place, they have booths set up and tons of street food.” Right now, Neal is perfecting a variety of ramen recipes in his kitchen at home. “One thing that I am really passionate about and want to provide is to make sure that everything is homemade. I want to do something that is good and will keep people coming back.
I also want to provide something that is affordable.” When the restaurant opens in Lakeland, it will include a few bowls of ramen with a flare of Japanese street food options. Neal plans to incorporate specials and seasonal dishes as well. The three main ramen options that will be on the menu are a tonkatsu (porkbased) ramen, a chicken shio (salt-based) ramen, and vegan miso ramen. “I want to have a street food menu where people
Sweet Miso Ramen 甘 い 味 O ラ ーメン
MISO TARE 2 cups white (shiro) miso 1 large yellow onion, diced 1 sweet apple, peeled and diced 5 cloves of garlic, minced 1-inch knob of ginger, peeled and minced 1/2 cup sake 1/2 cup mirin 1 tablespoon kosher salt 2 tablespoon sugar 1/2 cup neutral oil (canola, vegetable, grapeseed) DASHI 5x5-inch piece of kombu (dried seaweed) 1 cup dried bonito flakes (katsuobushi) 2 quarts water
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SOY-BRAISED PORK BELLY 2- to 3-pound slab pork belly (skin on) 2 cups soy sauce 1/2 cup mirin 1/2 cup sake 1-inch knob ginger, roughly chopped 5 cloves garlic, smashed Water SIMPLE ALKALINE NOODLES 1 teaspoon bakedbaking soda (see instructions) 1 cup cold water 1½ teaspoons kosher salt 4 cups bread flour Cornstarch for rolling OTHER RAMEN TOPPINGS Green onions Chili oil Grilled corn Bamboo shoots
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can try new things,” he says. Sābu Ramen will be open to serve lunch and dinner. Although Neal is in the early talks of his restaurant, he has plans of it being a part of The Joinery in Lakeland. “There is a lot of growth happening in Lakeland. I hope to contribute to the food movement here. I am excited to be a part of what could be a revolution in the food culture of Lakeland.”
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MAKING THE TARE
PORK BELLY
Place oil in a deep sauté pan along with the diced apple and onion. Cook on medium to medium-low until onions and apples are translucent, but don’t allow them to brown (about 10 minutes). Then add garlic and ginger and cook for 6-8 minutes. At this point, turn up the temperature and add the sake and mirin to deglaze the pan. Let it reduce by half, then turn off the heat. Let it cool slightly, then put in a blender along with the salt and sugar. Blend to make it as smooth as possible. Add all of this back into the pan and then add the miso on medium-low heat. Whisk everything together thoroughly. Let it simmer for only a couple of minutes (very carefully as it will burn very easily). Once ready, move to a container to let it cool. If kept in the fridge, this will be good for about two weeks.
Start by finding a deep-sided pan that will have the snuggest fit for the slab of belly. Turn the pan on medium-high heat and let it get a little hot. Add sake, let it cook for 2 minutes, enough for the alcohol to cook out. Add the mirin, and simmer for 2 minutes. Add everything else except the belly, and let it come to a simmer. Simmer for 5 minutes. Add the belly and enough water to just cover the belly, and let it come to a simmer. Turn the heat down to low, cover, and let it go for 2-3 hours. You want it to stay at a very low simmer, flipping the slab over every 30 minutes or so to help color both sides. At first, the belly will feel extremely tough and firm. But after 2 hours, you will notice it getting more and more tender. The longer you let it go, the more tender it will get. But about 3 hours is where I like it. If you leave it on too long, you’ll just have shredded pork belly, so be careful. Take the pork off the heat, and it is ready to serve! Ideally, you should leave the pork in the braising liquid and cool in the fridge overnight. This will help it not dry out, as well as make it easier to slice for the ramen. If you do this, just reheat in a skillet with oil.
MAKING THE DASHI Place the kombu in a stock pot with 2 quarts of water on medium-high heat. Bring the water to 180°F, before it begins to boil. Cut off the heat, cover with a lid, and let sit for 30 minutes. Remove the kombu and add the katsuobushi. I like to wrap the katsuobushi in a coffee filter and tie it, essentially making a tea bag. Leave it in the water for 20 minutes and then remove and strain out the katsuobushi (if you didn’t make a tea bag with it). Try to ring out the water from the katsuobushi into the dashi to get all the traces of flavor. Place in fridge, if using later.
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“There is a lot of growth happening in Lakeland. I hope to contribute to the food movement here. I am excited to be a part of what could be a revolution in the food culture of Lakeland.”
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ALKALINE NOODLES To make the baked-baking soda: Set oven to 275°F. Place baking soda on a baking sheet, and put in the oven for 1 hour. You can put as much baking soda as you need in the oven for this. Once it’s baked, it stays good for a long time. So you can save it to make more noodles another day! For the noodles, you will want to use a stand mixer with the hook attachment. If you don’t have one, get ready for a workout. Also, you should have a pasta machine; otherwise
making this will be very difficult. Sift the flour into the mixer bowl. Mix the baked soda along with the salt into the cup of water and slowly into the flour. While you are doing this, have the mixer going to incorporate. Once the water is completely added, turn up the speed, scraping the sides of the bowl to get the clinging flour and dough. If the dough isn’t coming together, add a tablespoon of water at a time, making sure you don’t add too much. Adding too much means the dough will be sticky.
You want a slightly moist dough, but not sticky. If you add too much water, simply add a little more flour. Mix on medium-low speed for 10 minutes. The dough should be making a loose ball at this point. Remove dough from the bowl and cover it with a kitchen towel, letting it rest for 30 minutes. Rolling the noodles: Divide the dough into 4 even pieces to make rolling easier. Keep some cornstarch handy to help the dough not stick to your rolling machine. Roll the
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dough into thin sheets, either the thinnest or second-thinnest setting unless you specifically want really thick noodles. Then use the pasta-cutting attachment (whatever size you want, for normal noodles use the thin side) and roll the noodles through the cutter. This recipe makes about 6-8 portions worth of noodles. Cook the noodles for 2-4 minutes at a heavy boil. The time depends on how firm you want the noodles; the less time, the more firm your noodles will come out.
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LAKELAND, FL
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SÄ bu Ramen has been confirmed as one of the vendors taking up a larger space in The Joinery, a modern food hall opening soon.
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HISTORY
The Red Barn Restaurant on Highway 92 in Lakeland claimed that it “served the South’s finest steak, chicken, and seafood.” Date: Circa 1950s Photo courtesy of the Lakeland Public Library.
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