18 minute read
Dining Guide
Ducks in a row
With a chorus of “Rubber Ducky, You’re so Fine” ringing through their minds, the sixth annual “No Duck Left Behind Rubber Ducky Race” was held at Wooton Park in Tavares in March. Winners were Kim Bryant, who received the $5,000 scholarship, followed by Sorrento Elementary, Penny Robinson, Ana Mendoza, Kim Dailey, Christian Fulton, Mariah Frederic. Proceeds benefit teachers and students in Lake County Public Schools.
PHOTOS: NICOLE HAMEL
Wynter
Brent Frazier, Chad Frazier, Vina Bary, and Kelly Cousineau
Benjamin Jensen, Umatilla Mayor Mary Johnson, and Pam Hatley
Vicky Grable, Frances Mceachern, Zoe Oliver, Jordan Faulcon, Geno Giangrossi, and Wendy Oliver Williams
Diana Pena, Kelly Richter, Sylatoya Bedward, and Anthony Ritter
Your Solution to Digital Marketing
Research/Planning Pay Per Click/SEM Social Media Marketing Activity-Based Mobile Targeting Event-Triggered Marketing Behavioral Targeting Geo-Fencing Remarketing
20.2
2.8
0.4
Latest 52 weeks - ending 5/28/16 -0.7
It’s Grrreat… until you’re older!
Cereal for breakfast is a time-honored tradition for most people. However, according to a recent survey by Nielsen Marketing, as the population ages, they’re reaching for eggs, yogurt, and whole grain hot cereals.
Source: Nielsen all outlets combined
9.3
U.S. BREAKFAST FOOD SALES PERCENT GROWTH
Yogurt
Eggs
Hot cereal
Ready to eat cereal
6.4 6.9 6.3
3.2
0.9 2.7 3.6 3.9
Latest 52 weeks one year ago - ending 5/30/15 -3.2
Latest 52 weeks 2 years ago - ending 5/31/14
-4.3
Latest 52 weeks 3 years ago - ending 6/01/13 -1.3
Calling chocolate chip lovers!
Red Lobster offers a Chocolate Chip Lava Cookie with a molten chocolate center, vanilla ice cream, and chocolate sauce that takes the beloved cookie to an all-new level. Yum!
Eclairs and onion rings
Love onion rings and chocolate eclairs? Then mark the calendar for June 22—it’s billed as National Chocolate Eclair Day and National Onion Ring Day.
CLERMONT
27th annual Harvest Festival
Lakeridge Winery in Clermont hosts its annual stomping of the grapes June 9-11, along with live music, food, winery tours, and wine tastings. A portion of the $3 admission goes to Cornerstone Hospice.
TAVARES
Doo-Wop and Classic Cars
Highway 441 Diner, 381 E. Burleigh Blvd., T avares, serves breakfast, lunch, and dinner. Owner Billy Nasralla says, “We’re a nice ’50’s-style diner that features a car show the fi rst Wednesday of every month. People enjoy eating here. It appeals to those who come here to settle down and retire in the area.”
CLERMONT
To protect and serve…pizza
If your next pizza delivery comes with a hero, that’s not a sandwich. Clermont police and Flippers Pizza are conducting “Hero Deliveries” to households throughout the city. Offi cers are delivering pizzas while also dispensing crime prevention tips and promoting the program’s concept, “Families that eat together, stay together.”
NEW
EUSTIS
The greatest thing since sliced bread
NEW
EUSTIS
Grab a bite
Valentina’s Sandwich Factory opened recently in Eustis. They have a wonderful variety of salads, soups, sandwiches, even a cheese plate. There also are desserts, an array of teas, and French and Italian wine, along with live music on Fridays. 132 E. Magnolia Ave., 352.408.9608.
Panera Bread is rising at the Shoppes at Eustis, which opened late last year at 17325 U.S. Highway 441. A May/June opening was expected for the new Panera, says a spokeswoman for owner Covelli Family Limited Partnership, of Maitland. Panera’s menu features fresh-baked bread, pastries, sweets, bagels and breakfast items, soups, salads, sandwiches, fl atbreads, and pasta.
To-may-to, to-mah-to
Ketchup or catsup? That’s the dilemma copy editors across the country will face June 5, when they edit stories about National Ketchup Day. Or is it National Catsup Day? Catsup is the more prominent term in some Southern states, and that spelling fi rst appeared in 1730 in a Jonathan Swift story, according to foodimentary.com. Either way, it tastes good on a hot dog.
It defi nitely is summertime in this hot, glorious state we call home. I mean, let’s be honest, it felt like summertime in January this year, but there is something special about the summer. For a lot of Floridians, the water calls to us.
Be it by boat, by beach, or by river. I have so many friends who love to take advantage of the cool water and ample sea life by going scalloping every summer. Homosassa, Crystal River, and Steinhatchee here on our West Coast come to life with people anxious to catch their scallops for the day. So, friends, I’ve got some great recipes for you to share after a great day on the water with your Gulf bounty!
Have you ever had ceviche? Ceviche is a Latin dish where the acid from citrus juices “cooks” the fi sh. It is a delightful, refreshing dish that screams summer. Ceviche is best used with smaller-sized fi sh, so bay scallops or even chopped larger scallops both work perfectly. The most important thing is to be sure your scallops are fresh. Being a Floridian, I’m using key lime juice for acid in this recipe. It’s a little sweeter and works perfectly with the scallops. If you’re scared about the raw scallops, don’t be. You should be more scared of missing out on a fun summer salad.
Key Lime Scallop Ceviche
Ingredients
1 lb. bay scallops, rinsed well
¾ cup key lime juice (I prefer using fresh key limes—this will be 16-18 of those little darlings)
½ yellow bell pepper, diced
1 jalapeño, seeds removed and diced
Salt and pepper to taste
Cilantro for garnish
2 scallions, chopped fine (I like to use both the white and the green part for this recipe)
1 plum tomato, seeds removed and diced
Directions
Place scallops in a glass bowl (metal bowls do not work well with the citrus and the fish). Next, add key lime juice and all those yummy things that are going to bring crunch and texture to your ceviche: yellow bell pepper, scallions, jalapeño, and tomatoes. Lightly season the ceviche with salt and pepper. Remember, you always can season the ceviche again after the acid has done its job and cooked those scallops, so go light on your first round of seasoning and then finish up with an additional taste test. Cover your ceviche with plastic wrap and place in the fridge for at least 30 minutes. I find it tastes best after about two hours, but I wouldn’t hold on to the ceviche for longer than four hours as the scallops will start to get tough, and nobody likes that. I love to serve ceviche in a fun martini glass and garnish with cilantro and maybe a little crushed red pepper if I am feeling spicy that night.
Now that we’ve had our light and bright summery dish, let’s get down to business and enjoy a luxurious dinner as well. I’m a fi rm believer in treating yourself at home when you cook, and often it is at a fraction of the cost of eating out. Even though scallops have a reputation for being diffi cult to make at home, I want to show you how these can be an attainable treat for you and your family.
The secret to a good scallop is the CRUST. The soft delicate texture of that scallop really needs that crisp, golden brown deliciousness to make it perfect. So here are some tips.
If you are lucky enough to have a seafood purveyor that can provide what is called a “dry scallop,” defi nitely get those. Dry scallops have no preserving agents in them and will get a much better sear for your crust. (Side note: Did you know Leesburg is getting a fi sh market right on Main Street? YAY! I’ve been told by my friends at Stokes Fish Market that it will be carrying dry scallops frequently, so go support your local markets!) With that being said, if you need to get what they call “wet scallops,” or frozen scallops, we can still make it happen. It just takes a bit more work.
Lemon Butter Scallops
Ingredients
2 tablespoons of canola oil (vegetable oil would work here as well)
1 lb. scallops (I like to use a U-12 for size; this is how many units are typically in a pound)
Kosher salt and pepper to taste
Sauce
6 tablespoons unsalted butter
Juice of 2 lemons
3 cloves of garlic minced
Kosher salt and pepper to taste
1.5 tablespoons chopped fresh parsley
Directions
If you are using dry scallops, pat dry and season lightly with salt and pepper. To prepare wet scallops, defrost completely. Pat dry with a paper towel on a paper towel-lined surface. You will need to do this several times to remove as much moisture as possible from the scallop. Be careful not to press too hard, as this may damage the scallop.
Heat oil in a large nonstick skillet or cast-iron pan over medium-high heat. Here are two important tips for cooking the scallops: The oil must be shimmering and hot (but not smoking as this may burn the scallop), and DON’T CROWD THE PAN. It is better to work in batches because these babies cook in no time.
Now that I’ve panicked you, don’t worry, the rest is all downhill from here. Add the scallops to the pan in a single layer and cook. Start to look for the crust to form on the bottom of the scallop. You will flip these only once, so if only one side gets a crust, let it be a good one. This should take about 1-2 minutes per side, depending on the size of your scallop. The center of a perfectly cooked scallop will be translucent and light and delicate in texture. Once they are through cooking, set aside and cover lightly with foil to keep warm while you make your sauce.
To make the lemon parsley sauce, first clean the pan of any additional oil from the scallops. Melt the butter over medium heat and add your chopped garlic and stir frequently until the garlic becomes fragrant (this smell should be bottled). Next, stir in your lemon juice and parsley and season to taste with salt and pepper. Serve your scallops while they are still warm and delicious and garnish with that decadent sauce.
When cooking a recipe that requires a lot of attention, such as searing scallops, I fi nd that I like simple side dishes. Serve these scallops with a lovely summer salad and a warm baguette with really good butter and you will think you are in heaven.
May your summer be fi lled with water, sun, family and friends, and let’s not forget— SCALLOPS! Scallops are low in fat and calories and an excellent source of protein. Approx. 4 ounces of Scallops contains 100 calories, I g fat, 18 g protein, 40 mg cholesterol, 3 g total carbohydrate, and 2 percent of the daily value of calcium.
47,000 acres
of Zinfandel are planted in California. All-American Zinfandels
The decidedly masculine-sounding labels may create some eye rolls, but the bold flavors of Zinfandel can’t be easily dismissed.
STORY: MARY ANN DESANTIS, WSET
When it comes to big, bold wines, Zinfandels rank near the top. With mouth-gripping tannins and high alcohol content, these red wines remind me of something Ernest Hemingway might have drunk. I describe Zinfandels as “manly” wines because they definitely aren’t for dainty palates. Ironically, the pink version—white Zinfandel—tends to be preferred by novice wine drinkers and the Red Hat ladies, but that’s not the Zinfandel we’re discussing just yet.
Winemakers and producers often market the boldly flavored red wines with masculine descriptors and bottle labels that appeal to guys. Boats, animals, sin, and even sexual innuendo are common. Wine marketers seem to know the importance of shock value when trying to help their bottles stand out on crowded store shelves.
But what about the taste and flavor of Zinfandel? Are they all created equal? Buying Zinfandel can be like Forrest Gump’s box of chocolates. You never know what you are going to get until you pop the cork. Generally, if the Zinfandel grape is grown in cooler areas, the wine will have red berry or raspberry fruit flavors. Warmer areas produce more blackberry, anise, and pepper notes. And, of course, the winemaker’s talents and skills have an effect on the wine’s taste as well.
Zinfandel is as American as Ford trucks. Although the varietal has genetic twins in Italy and Croatia, the cultivation, terroir, and winemaking differences give Zinfandel its own particular flavor profile. The grapes were brought to California during the Gold Rush in the 1850s, and the vineyards thrived because of the state’s climate and soil. According to
the Wine Institute, a public policy advocacy association of California wineries, Zinfandel is the third-leading wine grape variety in the state, with more than 47,000 acres planted.
More people are familiar with the pinkish white Zinfandel than they are with the deeply colored red Zinfandels. White Zins account for more than 10 percent of all wine sold by volume in the United States. Although both Zinfandel varieties are made from the same grape, the sweet taste of the blush wine comes from the processing method and added sugar— not from the grape itself. As hard as it is for wine afi cionados to take white Zins seriously, they should appreciate that the popularity of the sweet wines was the reason old vines in premium regions were saved.
Old vines are treasured among winemakers because of their hardiness. Roots of old vine Zinfandel can run as deep as 25 feet, whereas younger vines have roots at about six feet. Because of that depth, the old vines adjust to producing better grapes whether it’s a rainy or a dry year.
Once considered a “jug” wine, Zinfandel is now internationally recognized for its unique character and high-quality winemaking techniques. Quite a few good ones are available locally—with or without manly sounding names.
Recommendations:
If you are looking for some wines with “manly” labels for Father’s Day, the man in your life will be proud to share these Zinfandels with his buddies:
CIGAR OLD VINE ZINFANDEL, 2015: Produced by Cosentino Winery, this big, bold wine from Lodi, California, exudes confidence and elegance with rich, ripe fruit flavors. I kept expecting tobacco flavors, but I tasted nutmeg, coff ee, and chocolate. It has a long finish and was the perfect match for a barbecue dinner. (Suggested retail, $19.99)
DRY CREEK HERITAGE VINES ZINFANDEL, 2015: Sonoma’s Dry Creek Vineyard produces consistently good wines year after year, and this Zinfandel blend lives up to Dry Creek’s reputation. The wine was smooth and wellbalanced with a silky finish. Interestingly, heritage vines are the result of grafting budwood from century-old vines onto new rootstock, forever preserving the “heritage” of old vines. (Suggested retail: $19.99)
MURPHY-GOODE LIAR’S DICE ZINFANDEL, 2013: Another Sonoma County favorite, Liar’s Dice has a spicy aroma that I picked up as soon as I poured a glass. Delicious with or without food, this wine has a great backstory. Over a friendly game of Liar’s Dice, the three founders decided to create a winery more than 30 years ago. The fun continues on the website with “man-iversary” suggestions for 30 things every man should own:
murphygoodewinery.com/blog/30-things-every-guy-
should-own. (Suggested retail, $18)
The Grape: Zinfandel
One of the oldest grape varieties in California, these thick-skinned black grapes have strong flavors and aromas of berries. In fact, many wine connoisseurs describe them as jammy in character. They are high in alcohol content, often producing wines with more than 16 percent alcohol. Some California vines are more than 150 years old and still produce grapes (known as old vine Zinfandel).
Pairing Suggestion: Barbecue Baby-back ribs
Many chefs pair Zinfandels with lamb because the wines stand up to the rich flavors in the meat. However, my favorite pairings usually include meats with tangy, gooey barbecue sauces. Baby-back pork ribs and smoky baked beans were a summer evening delight when served with Cigar Old Vine Zinfandel.
Mary Ann DeSantis
Mary Ann DeSantis is a fellow of the Symposium for Professional Wine Writers, Napa Valley, and recently received certification from the Wine & Spirits Educational Trust (WSET). An award-winning journalist, she has written for Lake & Sumter Style since 2006. As hard as it is for wine afi cionados to take white Zins seriously, they should appreciate that the popularity of the sweet wines was the reason old vines in premium regions were saved.
LAKE HARRIS HIDEAWAY
Lunch on a lazy river
STORY: LEIGH NEELY // PHOTO: FRED LOPEZ
We were afraid a place called Lake Harris Hideaway would be diffi cult to fi nd, but it’s right off Lane Park Road in Tavares and easily accessible by car, boat, or seaplane. And whatever you do, don’t worry about parking. There’s room for everyone in the huge parking lot across the street from the restaurant.
Though we went inside the restaurant, we learned there was plenty of seating on the big deck outside. It was a beautiful, clear day with lovely cool breezes swishing among the cypress trees. We found the perfect spot to view the water and enjoy our meal.
My friend and I had a diffi cult time choosing what we wanted from the extensive menu.
I picked the sirloin tender sandwich, which is extratender sirloin medallions in bite-size pieces on a hoagie roll. It had mayonnaise, lettuce, tomato, onion, and delightfully sweet and crisp bread and butter pickles. It came with cole slaw or chips, so I took the slaw and added a side of fries.
My friend had the nacho basket, which had tortilla chips smothered with homemade chili and topped with diced onions, tomatoes, shredded cheese, and lettuce, with salsa, sour cream, and jalapeño peppers on the side.
We both pronounced our meals excellent as we always share a taste.
4
Forks
(Out of a possible 5)
Lake Harris Hideaway
11912 Lane Park Road, Tavares
352.343.3585
Hours: Sunday-Thursday, 11am-8pm; Friday and Saturday, 11am-9pm
Fork Report:
Casual dining. $$// Seated immediately (lunch hour).
WAIT FOR MEAL: 10 minutes
OUT-OF-THE-ORDINARY STARTERS: ($4.99-$16.99): Jumbo shrimp, peel & eat shrimp, mini corn dogs, cream cheese poppers, fried green beans, fried pickle chips, and tortilla chips and salsa.
ENTREES:($6.99$22.99): Burgers: The Hideaway, The Roethlisburger, Biker Billy’s Chili Burger, Ultra Classic Messy Burger, and Pittsburgh Patty Melt; tuna salad melt, chicken salad melt, EZ Rider Messy Chicken, sirloin tender steak.
How Fork On The Road Works Our reviewers are objective and unbiased. This is not a paid feature. Our reviewer makes one unannounced visit and we pay for our meals.
