QUICK BITES

Cooking Gently

The Vitality Bistro in Mount Dora has a unique yet varied menu. Owner Chef T, a trained living foods chef, serves all vegan, organic, and living/ raw cuisine. The delicious, fresh food is prepared on site and is gluten free, and cooking classes are available on Thursday evenings.

“When we fi rst opened about three and a half years ago, people kept asking us how we prepared the food,” said Purusha Radha, owner along with Chef T. “We saw a need for education alongside serving the food, and people have really turned out for these classes.”

The class, held every Thursday at 6 p.m., is free with the purchase of an entrée, and participants learn to prepare delicious, high-spectrum, nutritious food. Contrary to popular belief, food is served warm if the dish calls for it. It is “gently heated” no higher than 118 degrees so no nutritional value is lost. With selections like warm and creamy butternut squash soup and strawberry maca cake with ginger crème, put this bistro on the list of places you must try.

RIPE FOR THE PICKIN’

March is the peak strawberry picking time in Florida, and for those who want to enjoy the fruits of their labor, Oak Haven Farm & Winery in Sorrento is a great U-pick place.

The farm has six acres of strawberry goodness. “We have more than 125,000 different strawberry plants,” says Harry Stauderman, who owns the farm with his wife Karen and daughter, Lynn.

While the farm has regular operating hours during March, Harry advises it is best to call ahead of time for picking days and times to ensure the farm is open (352.735.1996) or visit their Facebook page for regular updates.

In addition to handpicking strawberries, the 20-acre farm has a playground for children, a picnic area, a small zip line, and a country kitchen where people can indulge in delicious strawberry shortcake, homemade milkshakes, ice cream sundaes, and U-roast hotdogs.

“It’s very family oriented,” says Stauderman. “Children can spend the better part of the day running around and parents don’t have to worry about them.”

This side of Dublin

Many celebrate March 17 as St. Patrick’s Day, but it is also M nationally recognized as Corned Beef and Cabbage Day. You may n be celebrating your day by wearing green or pasting four leaf b clovers everywhere, like a hipster and bird stickers. But for us c taste-bud minded, here are a few places to celebrate deliciously: t

WOLFY’S in Leesburg, O’KEEFE’S in Tavares WOL DEVENNEY’S IRISH PUB in Clermont DEVE WALLER’S RESTAURANT in Bushnell WALL

A MONTH FULL OF MUNCHIES

In case you like themed eating, or just any reason to treat your taste buds, here is a timeline of national celebrations which center around mealtime. Some of the dishes are just an excuse to have our favorites; but some may get you into something new.

March 1 - National Peanut Butter Lover’s Day March 2 - National Banana Cream Pie Day March 3 - National Cold Cuts Day March 4 - National Pound Cake Day March 5 - National Cheese Doodle Day March 6 - National White Chocolate Cheesecake Day & National Oreo Cookie Day March 7 - National Cereal Day & National Crown of Roast Pork Day March 8 - National Peanut Cluster Day March 9 - National Meatball Day March 10 - National Pack Your Lunch Day March 11 - National Oatmeal Nut Waffl es Day March 12 - National Baked Scallops Day March 13 - National Coconut Torte Day March 14 - National Potato Chip Day March 15 - National Pears Helene Day March 16 - National Artichoke Hearts Day March 17 - National Corned Beef and Cabbage Day March 18 - National Sloppy Joe Day March 19 - National Chocolate Caramel Day March 20 - National Ravioli Day March 21 - National California Strawberry Day, National French Bread Day & Corn Dog Day March 22 - National Bavarian Crepes Day March 23 - National Chip and Dip Day March 24 - National Chocolate Covered Raisin Day March 25 - National Lobster Newburg Day March 26 - National Spinach Day March 27 - National Spanish Paella Day March 28 - National Something on a Stick Day & National Black Forest Cake Day March 29 - National Lemon Chiffon Cake Day March 30 - National Turkey Neck Soup Day March 31 - National Tater Day & National Clams on the Half Shell Day

Soul on the go

Nothing hits the spot like genuine, made-with-love soul food. If you’re looking to get your fi x for some good ol’ Southern comfort cuisine, call up Ivory’s Take-Out Restaurant in Mount Dora.

Located on Grandview Street, Ivory’s has served up yummy vittles like black-eyed peas, neck bones, ox tail, curry goat, and lima beans since 2008. Though there are a few patio tables outside the restaurant, owner Maria Thomas says what makes her place unique is it is strictly take-out, and that’s just fi ne with their steady and loyal customers.

They serve both breakfast and lunch, and Thomas says they’re reasonably priced. For example, most breakfast dishes are around $5 and a cheeseburger and fries is only $4.

“And we hand pat them out, so they are fresh, never frozen,” Thomas explains. “We cook to order so you have to give us some time to make your food, about 15 minutes.”

EATALY

IN INVERNESS

Little Italy manager Rosario Cali and his wife Pat say their Inverness establishment is a place “where love shines through all we do.” A familyrun business for decades, some of their recipes date back more than 100 years.

During the week, patrons can order authentic Italian deli and bakery items from their varied menu. But it’s on Friday and Saturday evenings that the real magic reveals itself as the deli transforms itself into a by-reservation-only intimate ristorante. Three- and seven-course meals are prepared and only Rosario knows what traditional Italian cuisine will be served on any given evening.

Rosario also entertains guests with a little Italian opera, although Pat says it’s more like “joyful noise.”