57 minute read
PERSON OF INTEREST
BRIAN YOUNG
“Mr. Mount Dora”
HOW DO YOU FEEL ABOUT BEING DUBBED “MR.
MOUNT DORA”? I’m only one person in a group of really dedicated people who do their best to promote this area. It does make me feel odd to be singled out like that, but I guess I’m the most visible.
WHY DO YOU LOVE THIS TOWN? It has an organic charm you just can’t help but embrace, from the architecture to the people. It’s such a wonderful reprieve from a city or a densely populated area. And it reminds me of the little town I was born in, Clendenin, W.Va.
HOW MANY THINGS IN MOUNT DORA ARE YOU
INVOLVED IN? I try to be involved in everything in one way or another.
OUT OF EVERYTHING YOU’VE PUT YOUR HAND
IN, WHAT MAKES YOU MOST PROUD? The evolution of the entertainment in Mount Dora over the past couple of years. We’ve been able to bring in world-class entertainment and national touring acts to our 600-seat community theatre. In addition to the community theatre building, we’ve expanded into Elizabeth Evans Park with events and live music, which has been tremendously successful. The part that makes me the proudest is we’ve been able to use these national touring acts to leverage advertising for Mount Dora.
WHAT HAS BEEN THE MOST CHALLENGING ACTIVITY
OR PROJECT? The coordination of all the different groups in Mount Dora, to get them on the same page and help with advertising and promoting the community’s activities.
WHAT’S YOUR FAVORITE EVENT? The Mount Dora Craft Fair.
WHERE IS YOUR FAVORITE PLACE TO EAT IN MOUNT
DORA? For breakfast my favorite place is Cody’s on 4th and my favorite overall place to eat for dinner or lunch is the Copacabana Cuban Cafe.
WHAT YOUR PERSONAL HOBBY? Offshore fi shing.
FAVORITE FISH TO CATCH? People know it as mahimahi, but the technical word is dolphin fi sh, but not Flipper.
WHAT ARE YOUR HOPES FOR THE FUTURE?
I hope to see Mount Dora develop as a destination without losing the charm it has developed over the last hundred years, and I want to see all the businesses be tremendously successful.
FAVORITE QUOTE: “Do not go where the path may lead, go instead where there is no path, and leave a trail.” —Ralph Waldo Emerson.
GET PU AND UBGR
FROM RIS
Finding a great place to eat in Lake and Sumter counties is never a diffi cult task. However, Style tried a few to aid your search for that delicious meal you’re craving, whether it’s breakfast, lunch, or dinner.
WHICH ‘WICH IS BEST?
E TO DINE
In addition, Style sampled Sty some of the most awesome some of the mo desserts found in the desserts foun area. Keep this issue area. Keep t nearby so you know nearby so y where you’re headed where you’ next when you’re next when dining out! dining out!
RDINNE TIME
GET UP AND GRUB
It’s been said breakfast is the most important meal of the day. Style enjoyed 11 different breakfast spots in Lake and Sumter counties just to be sure.
STORY: SHEMIR WILES PHOTOS: FRED LOPEZ
1BLOOM’S BAKING HOUSE & RESTAURANT
610 W. MAIN ST., LEESBURG, 352.787.1004
Homemade, down-home cooking is the name of the game at this downtown Leesburg gem. The food is fresh, fi lling, and fl avorful. Plus, it’s always served with a smile. The breakfast menu features all the classics, such as omelets, pancakes, and waffl es. However, if you feel like having something a little outside the norm, try the spicy breakfast wrap. Just one is enough to leave you feeling happy and satisfi ed.
2CHUCK’S ODD “CUP”LES CAFÉ
117 W. BELT AVE., BUSHNELL, 352.568.0408
This quaint and quirky café gets its name from the countless coffee cups that decorate the walls. The space isn’t a large one, but that’s fi ne because the staff at Chuck’s makes you feel like you’re just extended family. Their menu has everything from fl uffy pancakes to real hash browns, but the true star is their three-egg omelets. Order the farmer’s omelet; it is packed full of sausage, peppers and onions, and it’s even better when smothered with cheddar cheese.
CHUCK’S ODD CUPLES CAFÉ’S FARMER’S OMELET
WHAT CUSTOMERS ARE SAYING: “My mother and I love to come here during the week. I often get the fried chicken sandwich…sometimes I order it for breakfast. And the people [who work here] are so nice. It’s a nice place to sit and enjoy each other’s company.”
—GARY CONNELLY
3RAE RAE’S RESTAURANT
2468 U.S. HIGHWAY 441/27, FRUITLAND PARK, 352.323.1595
RAE RAE’S FLY ME TO THE MOON Even though it’s new on the block, Rae’s Rae’s is slowly gaining popularity. Their made-from-scratch blueberry square biscuits are a must try. Served warm and packed full of blueberry goodness, these baked delights are truly a ‘Rae’ of sunshine on the breakfast menu. But if you’re a fan of chicken and waffl es, order the Fly Me to the Moon. It comes with a good-sized waffl e topped with powdered sugar and juicy fried chicken wings.
WOLFY’S FAMOUS CRUNCHY FRENCH TOAST
4WOLFY’S
918 N. 14TH ST., LEESBURG 352.787.6777
Ask long-time Leesburg residents where the best breakfast is and many will tell you to head to Wolfy’s. There are tons of great choices on the breakfast menu, but consider having something that’s a twist on an old classic: Wolfy’s famous crunchy French toast. It’s dipped in a special batter, coated with cornfl akes, and fried until it is a golden brown. Dusted with powdered sugar and served with a side of whipped butter and syrup, this dish is decadent but oh-so-delicious.
5CHEESER’S ER’S PALACE CAFÉ CAFÉ
707 W. MONTROSE ST., CLERMONT ROSE ST., CLERMONT 352.404.9431
Cheeser’s is more than just a cheese and chocolate shop. They serve some of the l yummiest breakfast in all of Lake County. If you love Eggs Benedict, Cheeser’s offers seven different types with delectable ingredients, such as grilled smoked salmon and citrus-sautéed shrimp and crab. They also have freshly made crepes and hearty Belgian waffl es that are too divine to pass up. st a op. ed so s and at are
WHAT CUSTOMERS ARE SAYING: “I really liked the NG: “I really liked the Belgian waffl e, and they have great tea.” egreattea.”
—KENDY MENELAS
6MASON JAR RESTAURANT
37534 STATE ROAD 19, UMATILLA, 352.589.2535
There’s a reason why people fl ock to the Mason Jar for breakfast: it’s comfort food at its fi nest. Their breakfast menu is broad, so it may prove hard to settle on one thing. However, you can never go wrong with Uncle Bubba’s three-egg omelet. It comes stuffed with cheddar cheese and plenty of corned beef hash. With a copious side of home fries and a biscuit to boot, this meal is simply scrumptious and satisfying.
7HAYSTAX RESTAURANT
15939 U.S. HIGHWAY 441, EUSTIS 352.589.0510
Chances are you’ve passed this restaurant on U.S. 441 when heading to or from Mount Dora. Well, next time be sure to stop in for a breakfast that’s home cooked and reasonably priced. While their steak and eggs are a local favorite, don’t overlook the Dueces Wild breakfast special. It comes with two golden brown pancakes, two eggs cooked how you like them, two slices of bacon, and two sausage links. And don’t forget a glass of orange juice to wash it all down.
WHAT CUSTOMERS ARE SAYING: “The wait staff is helpful and friendly, and the food is consistently good.”
—CHUCK GARLAND
8COTTAGE INN RESTAURANT
340 S. U.S. HIGHWAY 441, LADY LAKE 352.753.3533
Harkening back to a time when poodle skirts, saddle shoes, and ducktail haircuts were all the rage, Cottage Inn embodies the hometown diner spirit of the 1950s. The staff is super friendly and makes the earnest effort to turn strangers into family. The food is simple but done well, which may explain why most of the customers who come through the front door are regulars. If you decide to go, be sure to get the country fried steak. Topped with warm sausage gravy, this dish brings the fl avors of the South to your mouth in a good way.
WHAT CUSTOMERS ARE SAYING: “One of the reasons I like to come here is nothing is greasy. I don’t know what they do back in the kitchen but their eggs aren’t greasy, their bacon isn’t even greasy. I also like it here because it’s like the old diner setting. It’s old fashioned.”
—MARYANNE HORNER
“ All house-made food and super friendly service.” —SUSAN O’BRIEN 9 WORLD OF BEER
994 ALVEREZ AVE., THE VILLAGES 352.633.4787
You may think that beer and breakfast don’t go together, but the World of Beer in Spanish Springs is daring patrons to think outside the box with their “Beerunch” on Saturdays and Sundays from 10 a.m. to 2 p.m. Don’t know what to have? May we suggest the bottomless booze brunch, which comes with your choice of endless mimosas, beermosas, or regular Bloody Marys paired with one of the many tasty breakfast items.
10 HIGHLAND STREET CAFÉ 185 S. HIGHLAND ST.,
MOUNT DORA, 352.383.1446
For those who feel breakfast should be an all-day affair, keep Highland Street Café in mind. They serve it every day, all day. And while the menu is chock full of good breakfast standards, their best dish isn’t listed on the menu—the stuffed strawberry French toast. Why is it so great? Well fi rst, it’s French toast. And second, it’s French toast that’s been deep fried, stuffed with strawberry cream cheese and topped with glazed strawberries. There’s just enough there to satisfy any sweet tooth without being too heavy.
11MARY’S KOUNTRY KITCHEN 15945 COUNTY ROAD 448,
TAVARES, 352.343.6823
Fresh ingredients and good fl avors means great breakfast at Mary’s Kountry Kitchen. If you’re really hungry and looking for something that’s guaranteed to fulfi ll your breakfast needs, try the homemade hash with scrambled eggs, grits, and a biscuit. Or try it in skillet form, which comes loaded with sausage gravy, cheese, egg, and your choice of potato.
WHAT CUSTOMERS ARE SAYING: “Mary’s homemade corned beef hash is so delicious, and so are her quiches.” —JOANNE GARLAND
WHICH ‘WICH IS BEST?
High noon rolls around, your stomach is growling and your taste buds are stimulated. When deciding what to eat for lunch, you can’t go wrong with a sandwich. That begs the question: Where can you fi nd the six great sandwiches in Lake and Sumter counties? We’ve saved you unnecessary time and trouble. We searched for unique sandwiches beyond the standard fare of burgers and BLTs. The ones on these pages might make you the happiest you’ve been since the invention of sliced bread.
STORY: JAMES COMBS PHOTOS: FRED LOPEZ
BURGER STATION’S INDIANA PORK TENDERLOIN SANDWICH 1 BURGER STATION
(LOCATED INSIDE SHELL GAS) 260 COLONY BLVD., THE VILLAGES 352.444.4945
Those with hearty appetites will appreciate a sandwich that’s larger than life—or at least the bun on which it is served. A staple throughout the Midwest, pork tenderloin sandwiches have found a home in The Villages thanks to Chef Don Hickey, owner of Burger Station. The Hoosier State native’s gigantic Indiana pork tenderloin sandwich is perfectly crispy and tender and served on a Kaiser roll. It comes with lettuce, tomato, and onion.
WHAT CUSTOMERS ARE SAYING: “I am a native of Iowa and have been searching for a Midwestern-style pork tenderloin sandwich for six years. Now that I’ve found this place, I don’t mind making the drive from Clermont.”
—BRIAN LINCOLN
2SARAH’S GREEK CUISINE
16640 CAGAN CROSSINGS BLVD. CLERMONT, 352.404.8031
Mediterranean food is alive and well in Clermont. And at Sarah’s Greek Cuisine, the ever-popular gyro takes center stage. You cannot go wrong with this sandwich, which is wrapped in delicious pita bread and served with a generous portion of tender, fl avorful meat, chopped tomatoes, and lettuce. Tzatziki, a tangy cucumber sauce, adds both a fresh taste and great kick.
SARAH’S GREEK CUISINE’S EVER-POPULAR GYRO
WHAT CUSTOMERS ARE SAYING: “I love Greek food, and this restaurant [Sarah’s Greek Cuisine] is especially appealing because there’s a large variety and everything on the menu is fresh. I typically order the gyro platter. The gyros here are better than anywhere I’ve ever been.”
—FERNANDO VITALI
3CAFÉ OLA
400 N. 14TH ST., LEESBURG 352.365.0089
CAFÉ OLA’S CUBAN SANDWICH
Move over Miami and Tampa! You may be known for your abundance of restaurants that serve Cuban sandwiches, but Leesburg-based Café Ola makes them every bit as tasty. The bread is nicely toasted but it doesn’t cut the roof of your mouth with every bite. And a sweet selection of seasonings combined with just the right amount of meat makes this sandwich to die for. The sandwich includes the standard fare: roast pork, ham, pickles, Swiss cheese, and mustard.
WHAT CUSTOMERS ARE SAYING: “This is my fi rst time visiting, but I must admit that their Cuban sandwich is delicious. In fact, it’s one of the best I’ve ever eaten. I’m impressed how fresh the bread is.”
—ROXANNE ZENNER
4WALLER’S RESTAURANT
138 BUSHNELL PLAZA, BUSHNELL 352.793.2592
Juicy, succulent, and soft describes both the thinsliced steak and the bread this restaurant uses to make delicious cheesesteak sandwiches. Melted cheese plus grilled onions and peppers. What’s not to love? Not that the sandwich needs any kind of fl avor enhancement, but the waitress does bring a delicious au jus sauce to dip it in.
WHAT CUSTOMERS ARE SAYING: “I come here often because the food is great and the staff makes me feel like family. Everything on the menu is incredibly delicious.”
—KAYLIN DEESON
5MOUNT DORA STREAT CORNER
846 E. 5TH AVE., MOUNT DORA 352.735.3663
A unique grilled chicken sandwiches awaits you at Mount Dora StrEAT Corner. “Dixie’s Chicken,” as the sandwich is named, includes a blend of interesting toppings such as marinated tomatoes, spinach, lemon aioli, and melted provolone. It’s served on baguette bread, which is fl uffy on the inside. Of course, the sandwich also includes a tender, juicy grilled chicken breast, which leaves you feeling satisfi ed and full.
WHAT CUSTOMERS ARE SAYING: “I really enjoy this restaurant because it offers a great atmosphere. I like how you can eat outside on a patio. The gourmet-style food they serve reminds me of the food where I used to live in New Jersey. Everything on the menu is excellent.”
—TRICIA VONBARGEN
6NICKY D’S PIZZA
439 UMATILLA BLVD., UMATILLA 352.669.2400
You don’t have to drive to The Big Easy to enjoy one of the city’s most popular sandwiches. Nicky D’s Pizza in Umatilla makes a delicious Muffelatta ‘n Awlins, which is served open-face on eight pieces of crunchy Italian bread. It includes turkey, ham, salami, lettuce, tomato, and onion. Provolone and mozzarella cheese are melted on top. If you’re eating this alone, be prepared to need a take-out box.
DINNER TIME
If your favorite thing to make for dinner is reservations, this list just for you! Style wants you to get the most from your night out, so we’ve compiled this list of 14 places for wonderful dinners. Each place offers an enticing dining experience. We’ve tried to fi t in something for everyone, places with familiar comfort food, and others that might introduce you to new dishes and experiences. Open your mind, ready your palate, and be fi lled!
STORY: MICHELLE CLARK PHOTOS: FRED LOPEZ
1884 RESTAURANT AND BAR
11884 RESTAURANT AND BAR
12 E. MAGNOLIA AVE., EUSTIS, 800.856.1884
Good recipes never get old and 1884 Restaurant and Bar is proving that simple done well is exceptional. All produce and meat come from local farmers. The building, which resembles an old-time gambling hall, has a long-time legacy within the Eustis community. 1884 takes you back to when everything was done locally for those who lived, worked, and played here. This is the place to get a good steak, and no matter what cut, you’ll make the right choice. Style suggests you start with the Pork Wing in a bourbon apricot sauce and fi nish with a nightcap. Check out the lengthy list of classic and specialty cocktails while you enjoy post-dinner live music.
2TURNERS KITCHEN & BAR
114 S 5TH ST., LEESBURG 352.530.2274
Turners is making a name for American Gourmet in Leesburg. You may see familiar dishes on the menu here but each has some nuance. A welcoming sight when dining becomest routine.
Turner also adds variety with daily specials, which breathe life into their sandwich and soup selections as well as the dinner menu. The Sea Island Shrimp and Grits may surprise you with its Granny Smith apple marmalade. The Pork and Pancakes defi nitely exceed expectations with the incorporation of butternut squash Johnnycakes.
There are a lot of gourmet touches but at its heart this is good home cooking with pride in being local. You could say it’s a place where dinner is “supper” and guest are “neighbors.” 3LIVING GREEN CAFÉ
9726 U.S. HWY. 441, LEESBURG, 352.314.3234
Raw dining—these words can be scary when habit makes up much of your diet, but certain habits could use some change. Living Green Café is serving up a food revolution. Owner Michelle Kristof wants to soothe people’s fears and “raw” anxiety with exceptional taste. After spending more than two decades preparing organic meals, she knows the difference raw can make. She wants diners to enjoy a wholesome meal, nutritious at the cellular level, with great fl avor.
A misperception about raw meals is saying it’s rabbit food and tastes like grass. At Living Green Café, there is no forfeiting fl avor! Staff members at Style raved about the Spaghetti Bolognese. Michelle tops her zucchini noodles with a homemade sun-dried tomato marinara that sets off fi reworks once it hits the palate. The café is also known for smoothies and organic coffee. The best seat in the house is at the window where you watch your meal prepared fresh and enjoy a little conversation. Look for the building with brightly painted sun, diagonal to Lake-Sumter State College.
4COTILLION SOUTHERN CAFÉ
101 N. MAIN ST., WILDWOOD, 352.748.1223
The Cotillion Southern Café located in Wildwood’s historic bank serves up tradition like no one else. Whether you like your chicken with a buttery croissant or a fl uffy waffl e, Miz Kathi’s crew makes dishes that bring you home. No matter where you were raised, when you come to the Cotillion you feel at home with the cozy décor and sweet smiling faces. You may initially be surprised to fi nd cloth napkins and heirloom China, but as a guest, you get the best. Style has a long and enduring love for the Cotillion’s cooking, not to mention
their decadent cakes. An absolute favorite dish for dinner is the Lowcountry Shrimp ‘n’ Grits. A fi xture in most southern diets, but also appealing to those unaware of such culinary traditions. The creaminess of the grits is otherworldly, so there is no coarse bothersome texture. Nor is there portion control when it comes to the shrimp. Miz Kathi never skimps. The Cotillion leaves you full but always wanting more! It will be your new indulgence. 5THE CROOKED SPOON
200 CITRUS TOWER BLVD., CLERMONT, 352.404.7808
What’s a gastropub anyway? It’s a term coined in Great Britain that means a pub or bar that serves real food, and while they’re at it, they make it gourmet. Therefore, what you get with a place like The Crooked Spoon in Clermont Is the pub atmosphere with its many drink choices and pub fare that rivals fi ve-star dining establishments. Gastropubs take a creative approach to cuisine, and even has some risky revamps of old classics. Ordering at The Crooked Spoon might take awhile if you want that one signature dish--they’re all signature dishes! All the options are unique, which is not a bad problem to have! Style’s entrees of choice are the Drunken Pineapple Salad and the Lobster Grilled Cheese. The two also compliment each other well and are great for sharing over a few craft beers. We suggest closing out your night with the Peanut Butter and Jelly Bread Pudding, a childhood favorite reimagined.
THE CROOKED SPOON
WHAT CUSTOMERS ARE SAYING: “ it’s unique, it’s eclectic, the food is always delicious and it’s right here in Clermont. My favorite is the KGB wings.” —DEBBIE WILSON
6THE GOBLIN MARKET
330 DORA DRAWDY WAY, MOUNT DORA, 352.735.0059
There’s a magical place tucked away in downtown Mount Dora with a cult following. Wander down a side alley and look beyond the overgrown ivy and you might to see The Goblin Market. This eclectic bistro has been around for nearly two decades! The patio is covered in greenery and gorgeous blooms. It is a great place to sit on a breezy afternoon for lunch. However, the intimate dining rooms and lounge are nothing short of enchanting. You dine with book-lined walls and modern art
THE GOBLIN MARKET’S ROASTED BREAST OF DUCK
all about you. The atmosphere is comfortable sophistication. The food is no less refi ned. One item on the menu stood out, the Roasted Breast of Duck. The meat was incredibly tender; the natural taste of the cut melded seamlessly with the sweet fi g marmalade topping it. Paired with a hearty helping of fresh colorful veggies, whipped mashed potatoes, and the beautiful surroundings, it was a truly cosmopolitan experience.
7SQUARE1 BURGERS & BAR
2542 BURNSED BLVD., THE VILLAGES, 352.689.2191
No dining list is complete without a burger joint, but corporate chains dominated this genre for a long time. Square1, a Florida-based establishment with only six locations, is bucking the boring beef standard. Style visited The Villages location and found attention to detail displayed in both the décor and the food dazzling. The interior is western glam, with cowhide booths and red crystal chandeliers. The menu is fi lled with craft burgers; you can choose an Angus or Kobe beef, buffalo, lamb, turkey, chicken, Portobello mushroom or veggie patty made in house. All meat is raised naturally, humanely, and without the hormones or antibiotics that are synonymous with the industry.
No one option is less exciting than the other is; every item presents like a specialty item. The SOB “South of the Border” is a blackened Angus burger dressed southwestern style with pepper jack cheese, black bean and corn salsa, jalapeños, avocados, Fritos for a slight crunch, and their mouthwatering “Sooner” sauce. This is the best burger we’ve had in a while! The patty itself was juicy and packed with fl avor, and the garnishes sent it over the top and the eater, over the moon!
8CUBA PICHY’S CUISINE
10401 U.S. HWY. 441, SUITE 0322, LEESBURG, 352.365.2822
Finding a good Cuban place is increasingly harder the farther you get from the straits and pretty painted pastels. An authentic Cuban meal is about the quality of a proven process to create a pleasurable experience—the same meticulous process that goes into making renowned Cuban cigars. Unfortunately, many establishments fall just short. Pichy’s is not such a place. Open just a little over a year, they have a reputation for doing it right! With everything made fresh to order, the taste is exceptional. Pork isn’t dried out nor do the cooks rely too heavily on spice. Things are prepared properly and the natural fl avors of the yucca root and the plantain are featured, not altered or masked. Patrons can expect service to meet the same standard; staff is friendly and lively. Enjoy a $4 mojito and say hello to Ernesto. Also, Friday is Latin night. Style says go rumba yourself to a good time.
WHAT CUSTOMERS ARE SAYING: “I don’t mind coming back again [to Cuba PIchy’s], and bringing my husband with me. It’s very delicious, tastes authentic and is very fresh. Fresh food, very good. —JEANETTE VAUGHN
9GURU RESTAURANT
2400 S. HWY. 27 SUITE 101, CLERMONT, 352.241.9884
Guru Restaurant sits high on a hill. Though it opened a short time ago, people come from everywhere to dine on authentic Indian food. Style fi rst noticed Guru as it rose to the No. 2 restaurant on TripAdvisor. When we visited, we quickly learned why, it’s the real deal! As soon as we entered we were greeted personally by an eager gentleman wanting to help us fi nd just the right dish. He assured us any dish could be as mild or as hot as we like. Settling on the popular Chicken Tandoori and the creamy Lamb Korma, we enjoy a meal served family style with basmati rice and an order of fresh garlic naan. The naan is cooked to order, in house, the traditional way.
Guru invited Style to see how it was made. A man with a serious mustache spreads the dough over a round puff and slaps it onto the wall of the clay oven, which is encased by metal and runs off gas instead of charcoal for safety. Once stuck to the wall, all you do is watch it bubble, retrieve, and butter it! This brick oven must heat an hour before opening every day to get the temperature just right, a careful process ensures perfect naan. And we’re grateful for it!
10 JAMAICAN GEORGE 2502 W. MAIN ST., LEESBURG,
352.455.1898
Leesburg has a treasure in a little tin garage. Journey down West Main Street for an authentic taste from the islands. Some might say you aren’t paying for the atmosphere when you come here, but they’re
mistaken. The dining hall is small but attractive. A mural is in progress and the friendly faces at the counter take you to the Caribbean. George, owner and chef, was born and bred on Jamaican soil. He has now transplanted his roadside dive tradition to Lake County. The curry goat is a must try. Style warns that leftovers, if there should be any, must be watched with a close eye. Served with your choice of white rice or rice and peas, cornbread cake or dumpling, and cabbage or collard greens. Portions are plentiful! You’re not going to fi nd anything quite like Jamaican George for a hundred miles.
11ZAB THAI 1660 E. HWY. 50, CLERMONT, 352.242.1314
Sometimes we need an adventure, and while backpacking through India may no be feasible for most of us, dining at Zab Thai feels like an immersion into a foreign culture. The vibrant reds, cool blues, and gold capture the senses. The weathered wood accents and winding fl oral patterns mean you’re instantly surrounded by the exotic. But what has the true power to transport you is taste. Thai cooking is known for its spice. Style likes the Pad Kee Mao. The dish is sweet with a low-key spice that builds. You can also choose your level of spice: mild, medium, hot, or Thai hot! And if you want even more ask for the hot tray and add at your own risk. And what’s an adventure without a little risk?
If hot is defi nitely not your thing, there are still plenty of options. There are several traditional, tamer Pad Thai options; just avoid any item on the
menu with a chili next to it. And don’t be afraid to ask your server for assistance. Fresh veggies are a central element in most dishes. The spring rolls at Zab Thai are no mere side dish, and sushi is made to order all day long.
ZAB THAI’S SPRING ROLLS ZAB THAI’S PAD KEE MAO
12ANGEL’S SOUL FOOD AND BBQ 390 W BURLEIGH BLVD, TAVARES, 352.508.5475 Good soul food does something magical in the space between the taste buds and the heart. At Angel’s, eating is an emotional experience. It’s called soul food because when it’s made just so, a smile spreads across your face and you think you feel a touch of happiness in your soul. Angel’s makes comfort food—no hype in presentation, no need for reinterpretation, just simple ingredients to make a familiar dish pure satisfaction.
Angel’s fried chicken is award-winning, so naturally, Style had to try it! Served with mashed potatoes and gravy, cornbread, and your choice of a two sides; it’s a meal your momma would approve. Style highly recommends the mac and cheese. We have no doubt you’ll be planning your next Angel’s fi x after the fi rst bite. There’s a trend with Angel’s; those who eat there, go back again, and again...and again.
13PISCES RISING 239 W. 4TH AVE., MOUNT DORA, 352.385.2669
Though we may be some distance from the coast, much of island life is still instinct. A smattering of seafood places throughout the area exemplifi es this. Pisces Rising on the edge of Lake Dora is hoping you’ll enjoy a departure from your usual pluck-and-shuck dive. Staff is focused on making it an experience from presentation to completion. Don’t know what to drink with your dish, the bartender will suggest just the right libation to complement your meal.
Dishes are served to perfection. The mahi mahi fi sh basket came with polenta cake wedges, a pleasant pairing that was surprising. Fish remained light and airy when fried, when so often a batter smothers the freshness. Style gave kudos in taste, elegance, and creativity. Oh, and that view!
WHAT CUSTOMERS ARE SAYING: “For my wife and me, it’s an evening, it’s not just going to a restaurant and eating and going home. It’s an experience. We’ve gotten to know people. When we come in, the bartender already has my drink for me. It’s like chatting with friends, with a meal. It’s like an evening out with friends that we pay for. I don’t have a favorite, I really like the seafood gumbo soup; I have them make me up some to take home. There’s always something different.”
—CHUCK & BARBARA CSIZMAR
14EATON’S BEACH SANDBAR AND GRILL
15790 SE 134TH AVE., WEIRSDALE, 352.259.2444
We have to admit, we’ve all been spoiled by where we live, lakeside dining experiences are what we do best! There are numerous places we can grab a good bite and enjoy the view, but where can we actually feel the sand between our toes or go for a dip between courses? Eaton’s Beach is unmatched for atmosphere; they’ve taken the beach bum’s bungalow and made it classy. You can dine in their colorful open dinning room, on their airy balcony, or outside on the deck with a full bar where they bring in live entertainment. It’s a little Key West—inland.
One of the many things they do right at Eaton’s Beach is bringing classic New Orleans fl avors to the Floridian kitchen. You will see Cajun- and Creole-inspired dishes across the menu, but Style’s favorite, 3C’s & Little B’s Mac and Cheese, brings that spice to a southern staple. A rich and creamy cheese sauce over Cavatappi and Andouille sausage makes for a surprisingly hearty and wonderfully decadent meal.
SWEET A slice of the LIFE For the crowning touch on your meal, desserts provide sweet satisfaction. STORY: LEIGH NEELY PHOTOS: FRED LOPEZ
MIZ KATHI’S SWEETERY
101 N. MAIN ST., WILDWOOD, 352.748.1223
Finding the right dessert to end your meal is as easy as pie, cake, cookies, pastries…okay, maybe it’s not that easy. However, Style has done the research and can point you in the direction of some great places to fi nd fabulous fi nales. Biting the bullet (or sweet shot), we’ve narrowed the list to some of the best.
You can’t talk about dessert without Miz Kathi’s Sweetery entering the conversation. Adjacent to Cotillion Southern Café, this is dessert heaven in Wildwood. Owner Kathi Vincent has used her family’s legendary recipes for years, and seeing those luscious pies and towering cakes means you may want a salad for your entrée. The good news is you can get one serving or buy the whole dessert and take it home with you. Just call and place your order to have it ready when you get there.
Cool Key Lime Cake has the tart key lime pie fi lling and “buttacream” frosting accented with white chocolate curls. It’s tangy and smooth.
Sour cream fudge cake and salted caramel “buttacream” frosting create the decadent Southern Salted Caramel Fudge Cake. It’s decorated with ganache, chocolate curls, caramel bits, and cookies to make it just a little wicked.
We have to give a nod to old favorites with Old Fashioned Southern Pecan and Chess Pies, but remember Miz Kathi’s recipes are all prepared with that special Southern charm.
1884 RESTAURANT AND BAR
12 E. MAGNOLIA AVE., EUSTIS, 800.856.1884
1884 Restaurant and Bar has some divine desserts like Triple Chocolate Cake and authentic New York Style Cheesecake. You can get amazing Crème Brulee on Thursday, Friday, and Saturday nights. It is melt-in-your-mouth creamy and rich, and it’s a scrumptious way to top off your evening meal.
However, if you want more, there’s a sweet shop tucked in a corner at the front—the bakery, and that’s where you can go if you want to take some delicious treats home. Get muffi ns, cupcakes, and their popular cream puffs, but for a special treats that’s a bit out of the ordinary, try the German Chocolate Cookies. These are sizeable fudge cookies topped with German chocolate pecan-coconut frosting. They will make you happy all over.
CUPCAKE DELIGHTS
122 E. FOURTH AVE., MOUNT DORA, 352.383.2200
If desserts are your passion, you’ll think you’ve found Eden when you step into Cupcake Delights. With fl avors from banana split to key lime to snickerdoodle to caramel chocolate chunk, everyone in the family will fi nd a favorite. These cupcakes are light and moist, and the frostings are rich.
Some cupcake fl avors change daily; others are staples available every day. The staff sampled a dozen: Chocolate Buttercream with yellow cake, Coconut Dream with yellow cake, Red Velvet, Banana Split, Cappuccino Delight, Cherry Cheesecake, Key Lime Delight, Peanut Butter Cream, Snickerdoodle, Chocolate Caramel Crunch, Cream Cheese with yellow cake. We found the top favorites were Key Lime Delight and Cappuccino Delight. You may want to buy a dozen and have your own taste test, but go early. They sometimes run out of cupcakes, especially on weekends.
Enjoy your favorite coffee or tea with your cupcake, including café latte, cappuccino, espresso, chai tea latte, and many more, hot or iced.
SARAH’S GREEK CUISINE & MORE
16640 CAGAN CROSSINGS BLVD., SUITE 305, CLERMONT, 352.404.8031
Sarah’s Greek Cuisine & More has homemade Greek and Lebanese food and is a great place for desserts. A family-run business, the restaurant’s staff includes father and daughter Sarah and Sam Deeb and son-in-law Fady, who is the baker and creates the desserts. The food is delicious, but the array of desserts is a feast for the eyes and the tummy.
In addition to original Baklava, there’s Chocolate Dipped, Open Face, Chocolate Cheesecake, and a shredded wheat Baklava called Kunafa. If you think Baklava is good, you’ll love these variations on a good thing.
But that’s not all. Try the Napoleon, Vanilla Crème Cake, Chocolate Mousse Cake, or whatever cake Fady decides to bake that day. When Style visited, it was a Honey Cake made with semolina that was very tasty, though not too sweet.
There were also Sesame Molasses and Walnut Cookies. The Almond Wedding Cookies were wonderful, but be prepared to have powdered sugar everywhere.
If you’re looking for an added experience, hookahs are available on the patio. They have a variety of fl avors available at a reasonable rate.
BLOOM’S BAKING HOUSE AND RESTAURANT
601 W. MAIN ST., LEESBURG, 352.787.1004
The element of surprise is what makes looking for desserts at Bloom’s Baking House and Restaurant such fun. You never know what treat you’re going to fi nd in the wonderful display beside the cash register. Owner Cheryl Bloom is in the kitchen cooking and baking every day.
The Strawberry Cake is a creamy, luscious treat, and Cheryl said the Pineapple Upside Down Cake didn’t become popular until she began making the double-decker version. Another tasty crowd pleasure is her Coconut Cake, which may delight you with its raspberry jam fi lling.
There’s Pecan, Coconut Cream, Butterscotch/ Coconut/Pecan Pies, and a Style favorite, Butter Cookies, along with your favorite Chocolate Chip or Oatmeal Raisin Cookie, Brownies, Blondies, and the Famous Bloom’s Cinnamon Roll, which is a treat anytime, not just for breakfast.
If you’re looking to chill with your dessert, there’s always an ice cream cone or sundae with the Hershey’s ice cream in the cooler on the other side of the cash register.
CENTRAL AVENUE
TREAT MARKET
15 N. CENTRAL AVE., UMATILLA, 352.388.1512
Along Umatilla’s busiest street is the Central Avenue Treat Market, a nostalgic venue where you’ll not only fi nd a fun place to sit and enjoy listening to oldies, you can enjoy dessert too. Owner Cathy Hanstein wanted to create the old soda shop atmosphere, and she has done just that. Be careful, though, some of those great looking treats sitting around are plastic.
But if you’re in the mood for sweets, she has Homemade Mini Doughnuts made to order with cinnamon and sugar, powdered sugar, or your favorite syrup as toppings. These little buggers will melt in your mouth. In the display case, there are a variety of homemade candies like Chocolate and Peanut Butter Fudge, Chocolate Sweet & Salty Caramel Peanut Clusters, Coconut Chocolate Balls, Old-Fashioned Peanut Brittle, and Brownie Slices. Those of a certain age will recognize the homemade Irish Potato Candy, a treat from Depression-era cooking.
While you’re enjoying your sweet treat, you can play vintage pinball machines with Dolly Parton or a Space Mission. There’s also Ms. Pac Man and Atari Area 51. If you’d rather sit and play games, you’ll fi nd wooden Tic-Tac-Toe and Checkers on the tables.
ONE FLIGHT UP CAFÉ BRINGS THE SOUTHERN CHARM WITH THEIR AWARD-WINNING PRALINE BREAD PUDDING.
YALAHA BAKERY
8210 COUNTY ROAD 48, YALAHA, 352.324.3366 16770 U.S. HWY. 441, SUMMERFIELD, 352.693.2304
The great news about Yalaha Bakery is they’ve got two locations, so you can arrive quickly. That’s good, because you may want to go for breakfast and just hang around all day sampling goodies. These are authentic German baked goods and deli meats, and while you’re enjoying the sweets, don’t forget the delicious breads on the shelves behind the display counters. All their goods are made with organic ingredients, wonderful spices, and essentials imported from Europe.
Style visited the Summerfi eld location for this taste test and was not disappointed. For breakfast, there was the Chocolate Croissant and the Éclair, which were creamy, decadent, and made even better with the freshly made Caffé Americano. Of course, they have a great selection of hot and iced coffees, as well as teas.
The take-home box was stuffed with goodies to be enjoyed all weekend. The delectable array included Apple Strudel, Honey Bee, Cream Puff, and a delightful concoction called Fat Man’s Misery. For those with dietary restrictions, they bake gluten-free and sugar-free breads and pastries. It’s a win/win situation!
CODY’S ON 4TH
111 E. FOURTH AVE., MOUNT DORA, 352.735.8426
This lovely little café in Mount Dora doesn’t have a lot of desserts, but there is defi nitely one worth telling you about: Cody’s Famous
Carrot Cake. Owner Cody Spitzig prides herself in serving homemade soups, salad dressings, quiches, and desserts.
The carrot cake is wondrous to behold and enchanting to feast on. The cake is spicy and rich with nuts, and the frosting is dreamy. Defi nitely big enough to share, this dessert is an event you’ll remember for a long time.
RAMON RAMOS PATISSERIE
10401 U.S. HWY. 441 (VIAPORT MALL FOOD COURT), LEESBURG, 352.314.3619
This may surprise you, but one of the most interesting and delightful places found in this journey through desserts was Ramon Ramos Patisserie in the food court at ViaPort Mall in Leesburg. When you walk up, you may to want to just stand and gaze at the display case because the desserts are so utterly beautiful. These artisan designs are stunning and taste as good as they look. Chef Ramon’s experience comes from working more than 20 years with the Ritz Carlton and Marriott corporations.
The Chocolate Chip Cookies are crisp, small, and not as sweet as what you usually fi nd. However, that doesn’t detract from the fl avor at all. The Macaroons are crisp on the outside and the coconut is fresh and addictive. The Chocolate Dome with its fi lling of mousse and Bavarian cream is divine, and the Tiramisu is creamy and rich but the fl avors are blended to be light and go down easily. There are a variety of pies along with Flan, Tres Leches, and amazing Bon Bons.
ONE FLIGHT UP CAFÉ
440 N. DONNELLY ST., MOUNT DORA, 407.758.9818
When you’re in Mount Dora, take the stairs to One Flight Up Café, tucked in a cozy corner. Though you can get lots of good eats beginning with breakfast, they also have great homemade desserts. You’ll fi nd lovely cakes on the counter, but don’t forget to ask about the award-winning Praline Bread Pudding. It is served warm with wonderful praline sauce, not to mention there’s whipped cream and drizzled caramel on top. It will make you feel good down to your toes.
You can have any number of hot and cold coffees and teas to accompany your luscious dessert, and you may even get to enjoy it on their balcony overlooking downtown Mount Dora.
IF YOU’RE IN THE MOOD FOR MINI DOUGHNUTS AND OTHER SWEETS, HEAD OVER TO CENTRAL AVENUE TREAT MARKET.
SECRET Grandma’s
There’s a recipe in the back of that little tin of recipes. The writing is blurred, it’s diffi cult to tell the exact amount on ingredients, but it doesn’t matter. Someone dear gave it to you, and you’ve made it so often, you know the ingredients. You pull it out every Christmas, for family reunions, or signifi cant birthday celebrations. It takes you back to those special moments in life. Our readers share some of those special recipes here. Who knows? You may want to keep them in that special tin.
STORY: LEIGH NEELY+MICHELLE CLARK+SHEMIR WILES+JOHN SOTOMAYOR PHOTOS: FRED LOPEZ+PROVIDED
BE THOMPSON WITH HIS AUNT VIVIAN
NELL THOMPSON JERNIGAN’S COCONUT CAKE
From B.E. Thompson, director of development for LifeStream Behavioral Center
Nell Thompson Jernigan was B.E.’s great aunt—his grandfather’s sister. “She was a lifelong resident of Central Florida and made this Coconut Cake for every family reunion I attended from toddler to adult. Relatives started with dessert to ensure they got a piece of this cake. Vivian Thompson Bruns is my aunt, my dad’s youngest sister. She makes the cake now for family gatherings and upon special request. She lives in Umatilla, has been an aerobics instructor for more than 40 years.”
INGREDIENTS: • 4 cups sifted plain fl our • 4 teaspoons baking powder • ½ teaspoon salt • 1 cup butter • 2 ½ cups sugar • 1 ½ cups milk • 2 teaspoons vanilla • 6 egg whites
INSTRUCTIONS: Blend butter and sugar, then add fl our mixture (fl our, baking powder, and salt) and milk alternately. Add vanilla, then fold in beaten egg whites. Bake at 350°—4 layers, approximately 20 minutes or until cake leaves side of pan. Ice with Butter Icing
BUTTER ICING • 1 stick of butter • 1 ½ box of confectioner’s sugar • Pinch of salt • Vanilla and butter fl avoring • A bit of milk to moisten • 2 grated fresh coconuts, approximately
When icing, spoon about 3 tsps. coconut milk over each layer before icing.
CHERYL MOZER’S CHICKEN DIVAN
Cheryl Mozer, a former guidance counselor at Fruitland Park Elementary School, has never been one to shy away from the kitchen. Her successful career in child psychology had the added bonus of her being an accomplished cook. Just ask anyone who has had her Chicken Divan! It’s one of her most requested dishes by dinner guests, at family functions, church potlucks and by a certain Leesburg Pastor. It has a reputation for delighting. Her son once requested it for he and his date’s pre prom dinner, foregoing the usual meal out. The recipe came from a colleague some years
GREAT-GRANDMOTHER THOMPSON’S THOMPSON RELISH
From Joyce Huey, owner of Two Old Hags Wine Shoppe
“My great-grandma Thompson made Thompson Relish and served it to her nine children, and to my great-grandfather Lorenzo George Thompson Sr. He immigrated to St. Augustine from England at the age of 9 and migrated to Miami to eventually work on the Railroad (Flagler) until he was 80 years old. He died in 1956. Apparently my great-grandfather enjoyed this mustard-based relish with most every meal.”
“Over the years, many of my family keep up the tradition, serving it to our own families. My mom would make batches and store it in old butter tubs, and my brother and I would eat it on everything. All of us just mixed everything together until it looked and tasted just right.”
INGREDIENTS: • Several heads of fi nely chopped cabbage • Several chopped sweet red peppers • 1–2 large bottles plain yellow mustard • 1–2 bottles Worcestershire sauce • 1/4 cup or so white vinegar
INSTRUCTIONS: Mix, chill, and salt and pepper to taste. It seems to need quite a bit of salt. Serve with everything.
ago, and because it was an instant hit, now her goddaughter and family in Mobile make it as well. Cheryl says because of the hardiness of the chicken and crust and the wholesomeness of the vegetables, it’s almost a complete plate, “I usually pair it with a baked potato and salad, and you have a nice meal.”
INGREDIENTS: • 2 10-ounce packages of broccoli spears • 2 cups cut up chicken or 3 large chicken breasts • 2 cups cream of chicken soup • 1 cup mayonnaise • 1 teaspoon lemon juice • 1/2 teaspoon curry powder • 1 cup shredded sharp cheddar cheese • 1 cup Italian bread crumbs • 4 tablespoons melted butter
INSTRUCTIONS: Steam chicken for 20 minutes and then cut up into small pieces. Cook broccoli spears and strain. Layer the broccoli and chicken in a casserole dish. Combine the soup, mayonnaise, lemon juice, and curry powder. Pour over chicken and sprinkle with cheese. Melt butter and combine it with the breadcrumbs, then spread the mixture over the dish. Bake uncovered at 350° for 30 to 45 minutes, or until sides are bubbly. Usually serves 6.
MADELINE PAPA’S TRADITIONAL ITALIAN RED SAUCE & MEATBALLS
From Barbara Walsh
Growing up in an Italian household meant Eustis resident Barbara Walsh grew up eating lots and lots of Italian food. Her mother, Madeline Papa, was a stay-at-home mom; therefore, she had time to cook hearty, made-from-scratch dishes.
“Every meal was like Sunday dinner,” Walsh says. “My mom would cook all day, and she was always happy cooking.”
It wasn’t unusual for Walsh to bring home friends who couldn’t wait to have some of her mom’s home cooking. And while there were plenty of traditional Italian dishes she enjoyed as a child, spaghetti and meatballs was always a favorite—and a staple. This recipe is one that passed down from her great-grandmother. However, it is possible the recipe is older than that.
Between her family and career, Walsh says it’s sometimes hard for her to make her mom’s recipe. But every once in a while, when her 91-year-old father wants it, she’ll make time to prepare it, for old times’ sake.
RED SAUCE
INGREDIENTS: • 1 can (8-ounce) Italian tomato paste • 1 can (28-ounce) Italian crushed tomatoes • 1 can (28-ounce) Italian tomato puree • 2 large (28-ounce) cans and 2 small (8-ounce) cans water (use above cans for measure) • 1/4 cup good quality Italian olive oil • 2 cloves fresh garlic, crushed • 1 small yellow onion, diced • 4 dried bay leaves • A few pinches of dried or fresh parsley and basil
DIRECTIONS: Brown in a large pot (or Dutch oven-style pot) tomato paste and a small diced onion in ¼ cup olive oil. (Only cook for a few minutes until paste is brown and onion is softened.) Next, add all ingredients listed above. Stir thoroughly, and then simmer on low for approximately four hours, adding more water if necessary.
MEATBALLS
INGREDIENTS: • 1 pound ground beef • ½ pound ground pork • ½ pound ground veal (if desired, or use a total of one pound ground pork) • 2 eggs • Salt, pepper, crushed garlic (to taste) • Italian-style breadcrumbs or Italian-style crusty bread, broken in pieces
DIRECTIONS: Mix all ingredients together in a bowl. Add enough breadcrumbs or bread pieces until consistency is good for holding meat together. Roll mixture into round balls and place on fl at plate or cookie sheet. (Makes approximately 16 meatballs.) Brown meatballs in a skillet with little olive oil (in batches) for 15 minutes total. Turn meatballs to brown all sides. Place in sauce and cook approximately 3–4 hours.
(TOP): BARBARA WALSH’S PARENTS; (ABOVE): ON HER WEDDING DAY, BARBARA ENJOYS A MOMENT WITH HER MOTHER.
TO ADD ADDITIONAL MEATS: Gently boil Italian sausage and/or pork ribs in water for ½ hour. Add meats to sauce and cook thoroughly along with meatballs.
LOW The COSTA LIVING
at
Breathtaking mountain views, waterfalls, awesome volcanoes, lush rainforests, and exotic bird life. Indeed, Costa Rica offers everything you could possibly want in a vacation and retirement destination. And there’s also the hospitality and friendliness that Costa Ricans continually display toward complete strangers.
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Now, North Americans can enjoy the highest level of luxurious living set against a backdrop of exceptional natural beauty.
The gated Arenal Hills offers a masterfully designed adult vacation community featuring luxury retirement villas and vacation homes. Under the majestic gaze of Volcan Arenal, Arenal Hills is becoming a rainforest escape that rivals the most spectacular natural settings on earth. It’s a land of waterfalls and rainbows—and a lifestyle unparalleled anywhere else.
Designer models of villas are being built from the highest quality materials and feature luxury hot tubs with fountain jets, granite countertops, central air conditioning, paver driveways, track lighting, and custom kitchen cabinetry, luxury bathrooms with marble fl oors. And there will be exclusive country club-style amenities at Club Arenal and The Springs Resort & Spa, our luxury partner, through Arenal Hills Gold Membership Club Card. Arenal Hills will feature walking paths, resort-style swimming pools, a fi tness center, gazebos, barbecue areas, pickle ball courts, a welcome center, and a meeting hall. Build your resort-style villa on large ¼-acre sites enhancing your sense of privacy and escape.
Those activities alone are enough to keep you plenty busy and entertained. But even more fun-fi lled adventure awaits you only minutes from Arenal Hills in the town of La Fortuna. You can zipline across a canyon, rappel down a canyon, take an ATV tour, and enjoy a day of whitewater rafting.
Club Arenal
If you’re looking to experience the magic of Costa Rica complete with luxury amenities and a luxury lifestyle, Arenal Hills will make your heart content beyond your wildest dreams. Come to Costa Rica now and take advantage of pre-sale values and premium sites for your villa. Learn about our lease back program to leverage your vacation villa investment. Just imagine a short fl ight to paradise.
The Springs Resort & Spa Arenal Hills is a developing vacation community. January will be our opening for pre-sales and the building of our new vacation villas. Choose your lot and build within 18 months. Financing available, trips arranged by Costa Rica Land Capital Partners. Take part in our 6-month pre-sale values ranging from $229,000 to $350,000.
The Villages Florida 1-844-6COSTARICA Spring Hill, Florida 1-352-686-4925
Lifestyle Solutions MedSpa: CREATE A NEW YOU
Finally, the holiday haze of stress and overindulgence are in the rearview mirror, while the dawn of a New Year is fi rmly in our sights. It’s time to re-evaluate our lifestyles and carefully determine how we can improve our health and overall appearance.
Here’s the good news. When it comes to redefi ning ourselves in 2016, the possibilities are endless. Who knows? Change might just come in the form of bright and radiant skin, a slimmer, sexier fi gure, or freedom from unwanted hair on certain body parts.
Fortunately, Lifestyle Solutions MedSpa can make all these New Year dreams come true.
The practice, which has offi ces serving The Villages and Ocala is operated by Dr. Michael Holloway and wife, Shannon and offers medically directed, result-based weight-loss services, as well as medical spa services such as Coolsculpting®, Botox®, Restylane®, Laser Hair Removal and Skin Resurfacing as well as a variety of treatment based facials including the HydraFacial MD® to name a few.
Think of Lifestyle Solutions MedSpa as a medical practice with a day-spa mentality.
None of the procedures are gimmicky or unproven. Dr. Holloway and Shannon pride themselves on offering only evidence- and outcome-based models of care.
“We’ve done our due diligence by carefully researching the technology and procedures we use,” Dr. Holloway said. “More importantly, we’ve assembled a highly certifi ed and credentialed staff to perform these procedures. Those are the reasons we have such an incredible success rate in everything we do here.”
Here’s a detailed look at some of those treatments.
— MICHAEL M. HOLLOWAY, M.D.
Weight Management
There are many reasons to lose weight. Perhaps you want to get your body fi ne-tuned so you can walk the beach in a bathing suit without being embarrassed. Or, you may wish to minimize health risks such as heart disease, diabetes, high cholesterol, high blood pressure and other conditions that can stem from obesity.
Whatever the reason, the physician-directed weight-loss program at Lifestyle Solutions MedSpa helps patients achieve desired results—all in a structured, healthy manner without undergoing surgery or a crash diet.
Starting with the free initial consultation, Dr. Holloway provides medically based guidance each step of the way. The program includes individualized nutritional counseling, exercise and behavior modifi cation techniques, prescription appetite suppressants when indicated, comprehensive lab workup and EKG. Patients are also offered Lipotropic and HCG injections as part of the program—both of which help increase fat burning and metabolism.
To say patients enjoy stellar results would be an understatement.
Of course, Lifestyle Solutions MedSpa also offers other services to complement your weight loss and help you look and feel your best.
Coolsculpting®
You’ve undoubtedly heard the expression “melt the fat away.” Lifestyle Solutions offers a much “cooler” way to eliminate unwanted fat.
That’s because the practice offers Coolsculpting®, a revolutionary technology that targets fat cells to get rid of those annoying bumps and bulges of unwanted fat. During each hour-long session, the device, which is FDA approved, freezes fat cells without hurting the skin. The noninvasive, no downtime procedure does not involve any incisions, tubes or drains, and is very well tolerated with little to no bruising following the procedure.
“It can be used to treat all areas of the body, including the abdomen, the inner and outer thighs as well as the latest FDA approved applicator that eliminates that undesirable double-chin,” Shannon said. “Patients see a signifi cant reduction of fat in areas that are diet and exercise resistant. And because we have two Coolsculpting® machines, patients can have two areas treated at once rather than come in for separate appointments.”
Patients can enjoy peace of mind knowing the procedure is performed by highly trained and certifi ed technicians. In addition, the treatment is administered in one of Lifestyle Solution’s spa rooms, where patients can maximize relaxation by gazing skyward at the glimmering fi ber optic star dome ceiling and watch a movie or TV series of their choosing if desired.
Hydrafacial MD®
Sometimes, patients need more than a basic facial to treat skin that is wrinkled and dry.
Lifestyle Solutions offers a procedure known as the HydraFacial MD®, an advanced medical-grade skin care treatment that cleanses, exfoliates, and hydrates the skin. The treatment, which is performed by a licensed esthetician, also extracts and cleans out pores making the skin much smoother in its appearance. This noninvasive, age-defying procedure is soothing, moisturizing, nonirritating, and immediately effective.
Palomar Icon® Laser
Another way to improve your appearance without surgery is with the Palomar Icon® Laser. This FDA-approved laser technology is the latest example of how Dr. Holloway and Shannon provide the most advanced, effective and safest aesthetic treatments available.
It’s used for a wide range of aesthetic concerns, including sun spots and pigmented lesions, melasma, rosacea and facial veins, and hair removal from head to toe.
Equally effective is the Palomar Icon® Fractional Laser hand piece, which delivers heat to the deeper layers of the skin, thus promoting new collagen and elastin production. This technology is ideal for eliminating scars (surgical and otherwise), stretch marks, acne scars, and smoothing out wrinkled skin via skin resurfacing.
Come See Us
Lifestyle Solutions offers a slew of other treatments, including Botox®, Restylane®, facials, body wraps, massage, body scrubs, peels, and microdermabrasion. There are two spa treatment rooms with a butterfl y garden outback which makes for a perfect “spa party” for two that includes lunch or an afternoon snack and beverage. The practice also offers some of the latest skincare product lines, including iS Clinical®, a global leader in cosmeceutical skincare products that repair and rejuvenate aging and acne-prone skin.
But despite the vast array of state-of-the-art technologies, patients are equally satisfi ed by the high level of care and attentiveness provided by the warm, caring staff.
Manager Gina Chancellor echoed those sentiments.
FOR MORE INFORMATION LIFESTYLE SOLUTIONS MEDSPA
8550 NE 138th Lane Lady Lake 1-844-LIFESTYLE LSMedSpa.com
On the scene
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