34 minute read
Food & Wine
food+wine
Written by Shemir Wiles • Photos by Fred Lopez
Irie eats
The intense fl avors of spicy jerk chicken or tender curry goat are enough to set any food lover’s taste buds on fi re in a good way. Caribbean food is a fusion of bold and unique tastes and spices with common island ingredients that make for a captivating culinary experience.
In recent years, the popularity of Caribbean has skyrocketed as more and more people opt to diversify their palates and explore the Caribbean’s culinary traditions. Caribbean cooking is hard to defi ne because every island — and even the individual regions on an island — have distinctive styles and cooking techniques. The Caribbean, as a whole, has served as a virtual melting pot of various cultures — Spanish, French, West African, East Indian, Lebanese, and Chinese to name a few. As diverse as the culture may be, the cuisine brings people together whether they are from Trinidad, Tobago, Jamaica or Puerto Rico. The food is the cornerstone of any social function.
When I think of good times and family get-togethers from my childhood, I can’t help but reminisce about the intoxicating smells and tastes of Caribbean cooking, courtesy of my father’s Jamaican heritage. Whether it was a special occasion or just an excuse to party, food was always a vital part of the celebration. My aunt always said a party wasn’t a true party without good food and plenty to drink, so the menu was always the fi rst thing we planned — even before we discussed the guest list.
“Back home, food was always the center of socializing. It was an essential part of daily living in Jamaica,” says Valerie Bray, a Clermont resident and a member of the Caribbean American Association of Lake County.
TASTE OF ISLAND LIFE
In June, the Caribbean American Association of Lake County held its second annual Taste of the Caribbean & Jerk Festival at Waterfront Park in Clermont.
The 55-member charity organization is known for mentoring the community’s youth and providing scholarships to deserving students while also fostering cultural awareness throughout Lake County.
“We do a lot of fundraising, so we wanted to create an event that would not only help us give back to the community but also would allow residents to experience the Caribbean,” says Valerie.
At the festival, attendees had the opportunity to partake
in the Caribbean tradition of food and celebration by enjoying live entertainment and sampling a wide variety of traditional Caribbean fare. Not wanting to miss an opportunity to celebrate a part of my heritage, I gathered some friends and family and headed to Clermont for the festival. After cooling off with a generous helping of fresh-shaved ice topped with sweet piña colada syrup, I grabbed a bite of my all-time favorite Jamaican dish: curry goat. Many people believe curry goat is a common dish eaten regularly in Jamaica, but Valerie explains it is actually more of a treat than a staple.
“Curry goat was not something we ate regularly,” says Valerie, who grew up in Kingston before leaving the island in the 1960s. “Traditionally, it was for large gatherings because an entire goat is slaughtered and every part of the goat is used.”
More common dishes included stew peas and rice and soups made with beef, chicken, or red peas, which Valerie says were typical Saturday meals. At the end of the week, dinners were more economical with dishes such as corned beef and cabbage with rice.
Sunday, however, was always the largest meal of the week. “We would always get a chicken from outside, slaughter it, and then pick the feathers before cooking it,” Valerie says.” “My brother’s job was to kill the chicken and put the wash pan over it. My job was to stand on the wash pan to make sure the chicken wouldn’t fl y away if it were still alive. Then we poured hot water over it, plucked the feathers, cooked it and served it with rice and peas and a salad.”
COOKING IN THE COUNTRY
Aside from killing chicken or the occasional goat, Valerie says her family enjoyed the modern convenience of supermarkets in the capital city of Kingston. “Every Saturday, we would go to the market and haggle for the right price,” she says. “We never paid what they were asking.”
However, many islanders outside the big cities had to rely on farming to feed their families. In the country, Clermont resident Imogene Williams says it was imperative for people to be self-suffi cient by raising and growing their own food.
“Mom raised chickens, my father had cows, and we planted yams, tomatoes, breadfruit, and oranges,” she says. “We also raised pigs and goats. We didn’t realize how rich we really were because we had an abundance of food that we all grew ourselves.”
Imogene, also a member of the Caribbean American Association of Lake County, lived in the mountain area of Manchester Parish, located on the west-central side of Jamaica, for 12 years. Life was primitive in the sense that contemporary amenities like refrigerators and stoves weren’t available. Instead, food was cooked over a fi re and food was stored in the buttery, or what we refer to as a pantry. As for saving leftover meat, Imogene says her mother would pickle it to preserve it.
After leaving home to attend school in Kingston, Imogene says it was the fi rst time she experienced shopping in an actual market. “It was strange for me to see people buying food, because when I was growing up, if we needed something, we would just pick what we wanted,” she says. “Looking back on it, we didn’t have much, but it never bothered us. You can’t miss what you never had or even knew existed.”
And while both Imogene and Valerie grew up in different ways on the same island, they still share one commonality: a love for Caribbean food and a deep appreciation for its social signifi cance to the Caribbean culture. That passion is what the Caribbean American Association of Lake County strives to bring to the forefront every year at its food festival. It’s more than just eating; it’s a way to reconnect with one’s roots and enjoy the fellowship that comes along with every celebration.
“Our goal is to eventually make this a two-day event and have people from all over the country travel to Clermont to enjoy this weekend with us,” Valerie says. “Not everyone is fortunate enough to be able to travel to the Caribbean. Therefore, if you can’t fl y to it, we can at least have it come to you and you can have a taste of it right here in your backyard.”
GET JERKED
Jamaica may be known for its great music, beautiful beaches, and welcoming people. But nothing resonates with people outside the Caribbean more than this picturesque island’s delectable cuisine.
Most notable of its dishes is Jamaican Jerk, a style of cooking that involves rubbing meat with an array of piquant spices and allowing it to marinate overnight for the right amount of fl avor.
Jessica Green, who ran the JG Jerk & Grill food station at the Taste of the
Caribbean & Jerk Festival, says the key to good jerk is blending the seasonings just right for the best tang without too much heat. Originally from the island nation of
Antigua, Green began cooking jerk after marrying her Jamaican husband 20 years ago. While she admits many people like their jerk extremely spicy, Green says she likes to blend her jerk with other ingredients to come up with winning combinations that are both fl avorful and palatable by most people. “I like to add other things like pineapple to give it a sweet and sour taste. I’ll also add honey barbecue or teriyaki to give it a sweetness,” she says. “Everyone has a different way of making their jerk. Not everyone likes just hot and spicy.”
While jerk is traditionally applied to chicken and pork, it can also be used on fi sh, shrimp, beef, shellfi sh, and lamb.
To add jerk to your meats at home, try this authentic recipe:
Jerk Chicken
Yield: 4 servings
INGREDIENTS:
3 pounds chicken breasts 2 sliced scotch bonnet or habanero peppers, chopped with seeds 8 garlic cloves, chopped 3 medium onions, chopped 1 tablespoon dried thyme or 2 tablespoon fresh thyme leaves 2 teaspoons ground black pepper 2 teaspoons molasses 2 tablespoons dark brown sugar 2 teaspoons salt 2 tablespoons ground allspice 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 2 teaspoons ground ginger 1/2 cup olive oil 1/2 cup soy sauce 1/2 cup lime juice 1 cup white vinegar (or malt vinegar)
NOTE: Scotch bonnet and habanero peppers can cause extreme pain if they come in contact with your eyes, skin, tongue, or any other sensitive area. Wear protective gloves while handling the peppers and jerk sauce.
DIRECTIONS:
1. Chop the onions, garlic, and peppers. Blend all ingredients (except the chicken) in a blender until mostly smooth.
2. Place chicken in a large baking dish. Add the sauce to the chicken breasts and coat thoroughly. Marinade overnight. Reserve some sauce for basting later.
3. To bake, set the oven at 350 degrees and cook the chicken for 30 minutes. Turn the meat and bake an additional 30 minutes, or until the juices run clear when pierced with a knife. To grill, preheat the grill to medium high. Slowly cook, while turning regularly, until the chicken is cooked, or the breasts’ internal temperature reaches 165 to 170 degrees. Baste with remaining sauce while cooking. For best results, cook over a charcoal barbecue (ideally over a rack of pimento wood).
Recipe adapted from www. jamaicatravelandculture.com
the universal language of
Written by Mary Ann DeSantis
Some things — like friendly smiles and good wine — transcend language. Nothing was lost in translation at a wine tasting in a bodega in Spain’s Castile La Mancha.
“Wine is the most civilized thing in the world,” said Ernest Hemingway, who must have been in Spain when he made that proclamation. It also opens doors to new friendships as I learned at a wine tasting where everyone spoke Spanish.
I had read about the contemporary winery, Bodegas Real, in a guide book about Spain and planned a visit at one of the two times listed for wine tours. When my travel companions and I arrived, however, we learned the winery only offered one tour a day, and it was well underway. As a group of well-dressed Spaniards exited the production area and headed toward a sleek, modern complex of buildings, the leader asked me in English if she could help. Llanos Mateo Moro, who heads Enoturismo for Bodegas Real, was not the least bit perplexed by Americans who had shown up unannounced. Rather, she invited us to join the group’s private wine tasting although — as she explained — it would be conducted in Spanish for the group who had made reservations.
In Bodega Real’s second fl oor tasting room, everyone shuffl ed chairs closer together to make space for the four American interlopers. A wine tasting in Spain is truly an educational event. There is no slinging back the glass for a hasty swallow. It was a civilized forum where Llanos led us through a detailed worksheet that even included a diagram of a tongue.
We tasted two wines: a white Macabeo 2012, similar to a Sauvignon Blanc, and a 2010 Vega Ibor Tempranillo. We began with the white and closely looked at its appearance. The Spanish words claridad and intensidad were similar to our own wine tasting terms for clarity and intensity.
Next came the nariz, or nose, and we were looking for the caracter frutal, or fruit characteristics. Finally, after what seemed like a long few minutes of discussion in both Spanish and English, we were allowed to taste the wine. On the worksheet, we recognized the terms tanino, dulzor, and acidez as tannins, sweetness, and acidity — words most often used in our own wine tastings.
The seriousness gave way to lots of laughter, though, as we tried to describe the fl avors we were getting. Luckily, a young Spanish woman sitting next to us helped translate our thoughts to the group. Maria Ortiz, a Harvard-educated researcher and her husband, Jose, had driven from Madrid to visit Bodega Real and were delighted for an opportunity to practice their English. As we fi nished the formal tasting, we headed to Bodegas Real’s elegant dining room, where the couple joined us for late lunch. We ate beef and pork tapas and pheasant salad as we discussed Florida’s Spanish roots, authentic cuisines, and even Spain’s economic woes. Though, most of all, we shared smiles, laughter, and another bottle of Tempranillo.
UNIVERSAL WINE TERMS
If you are going to a wine tasting — in any country — these defi nitions from Wine Enthusiast magazine are good to know: ACIDITY- A naturally occurring component of every wine and a key element to a wine’s longevity. Acidity determines if a wine is balanced. BODY- The impression of weight on one’s palate. It can be light, medium, or full. CLARITY OR OPACITY- The translucence or opaqueness of the wine. Notice if the wine is dull or brilliant, cloudy or clear. COLOR- A key determinant of a wine’s age and quality; white wines grow darker in color as they age while red wines turn brownish orange. DRY- A wine containing no more than 0.2 percent unfermented sugar. NOSE- The wine’s aromas or bouquet. OAKY- A term used to describe woody aromas and fl avors. Oaky wines often have notes of butter, popcorn, and toast. TANNINS- Phenolic compounds, found primarily in grape skins and pits, can be astringent and provide structure to a wine. VARIETAL- A wine made from just one grape type and named after that grape. FINISH- How long the fl avor impression lasts after the wine is swallowed.
About the writer
Living in Italy was the catalyst for Mary Ann DeSantis to understand more about wine, and she now enjoys sharing what she’s learned. Since 2010, “Salute” has covered topics for oenophiles of all levels — from novice wine drinkers to experienced connoisseurs. The column received a 2012 Florida Press Club Excellence in Journalism Award for Commentary.
Written by Shemir Wiles • Photo by Fred Lopez
Cupcake Time Café
In a world where it feels like quick and healthy food is hard to come by, Cupcake Time Café in downtown, historic Leesburg breaks the mold by selling delicious and nutritious lunch options guaranteed to satisfy.
Don Folker and his wife, Terri, originally opened the business two years ago. The decision to open a restaurant came after the downturned economy took a toll on the construction industry, which dealt a heavy blow to Don who worked as an electrician for several years.
“I wanted to do something else, so my wife said, ‘why don’t you make cupcakes?’” he says. “I was able to get into this space relatively cheap, and since most of the equipment I needed was here already, I was able to get started fairly quickly.”
After a couple of years of just selling gourmetstyle cupcakes, Don decided two months ago to expand the business to include a lunch menu that features signature salads and wraps, sandwiches (an authentic Cuban and a quarter-pound, all-beef Nathan hot dog), and a soup of the day.
Don and his son, Matt, run the day-to-day operations of Cupcake Time Café. They strive every day to provide food that it fast, fresh, and flavorful.
“Everything is fresh, and we cut it up ourselves,” Don says. “We make salads to order so when you come to pick it up, it’s still crisp.”
After looking over the menu a bit, I decided to try the Cuban and the fresh-made Cobb salad with roasted turkey. Matt explained to me the bread for the Cubans come from a well-established Ybor City bakery in Tampa. And you know it’s authentic because only true Cuban bread comes with a palm frond baked on the top, which holds in moisture and creates the signature crease down the middle of the loaf. “A lot of people don’t know that,” Don says. They also season and roast their own pork loin for the sandwich.
While Don pressed my sandwich, I watched Matt put together my salad, which he also tossed for me before putting it on a plate. Matt says he does it for all the salads (unless someone requests not to have it tossed or it’s to-go) so all the veggies, toppings, meat, and salad dressing will be mixed perfectly.
The hearty-sized salad was crisp, green, and scrumptious. While most Cobb salads I have tried come bogged down with fatty, creamy dressings, Cupcake Time’s Cobb is light and refreshing because it’s dressed with tangy balsamic vinaigrette.
While enjoying my salad, Don brought out my Cuban sandwich. Not wanting it to grow cold, I switched gears and took a bite of the Cuban. The bread was phenomenal. It had the right amount of crunch expected from a pressed sandwich, but the bread wasn’t hard and stiff. It was still soft enough to eat with no worries about cutting the roof of my mouth. Both the pork and ham were delectable, and of course, a Cuban wouldn’t be a Cuban without the Swiss cheese, pickles, and mustard, which all married well for an impressive array of yummy fl avors. Overall, it was a savory and truly genuine Cuban experience that will most certainly have me returning for more in the future.
Though I was pretty full, I couldn’t leave without having a cupcake from Cupcake Time. It was hard to choose a fl avor, but after much debate, I settled on a Toll House cupcake, which was chock full of chocolate chips and pecans. The cupcake was completely tasty and moist. It certainly satisfi ed my sweet tooth without it being too sweet.
Don has plans to add more sandwiches in the future and to promote the café’s best-kept secret — their yogurt-based smoothies. His hope is to see a steadier stream of customers as word travels about Cupcake Time.
“The local downtown business people have really been our staple, and we thank them for being such steady and loyal customers,” he says. “However, we do want to see new faces and start promoting our lunch menu more. And as we grow, we can start adding more food items because we are always looking to please our customers and give them as much variety as possible.” Address: 703 W. Main St., Leesburg, FL 34748
Phone: 352.728.2253
Hours of operation:
Tuesday–Friday, 11a.m.–5p.m.; Saturday, 11a.m.–3p.m.
Popular Salads and Wraps:
(each $4.75; add $1.25 for chicken, turkey, or ham) Spring Time: Includes a spring mix of greens, mandarin oranges, strawberries, almonds, sunfl ower seeds, and light raspberry vinaigrette.
Italian: Includes classic romaine lettuce, onions, green peppers, tomatoes, pepperoncini, mozzarella, and Italian dressing.
Cobb: Includes fresh romaine lettuce, bacon, diced eggs, crumble blue cheese, and balsamic vinaigrette.
Popular desserts:
A classic cupcake: $2.50 each for one to fi ve cupcakes; $2.25 each for six to 11 cupcakes; and $2 each for 12 or more cupcakes.
Mini cupcakes (special order):
$8 per dozen (must order a minimum of two dozen).
Jumbo cupcakes (special
order): $3.75 each (must order a minimum of four).
BONappétit DESTINATIONS OF GOOD TASTE
Cousin Vinnie’s Family Sports Restaurant
Open seven days a week: 11a.m.–9p.m. | Food, Spirits, Music, Sports 10700 U.S. Hwy. 441, Leesburg • 352.253.2442
Cousin Vinnie’s is located on US Hwy. 441 across from Lake Square Mall and Home Depot. Owner “Cousin Vinnie” Vittoria has created a unique atmosphere by combining a Sports Bar with a Family Restaurant. With seating for 100 guests, they can easily accommodate any team or organization. Since opening in July 2008, Vinnie’s has become famous for outstanding food and service! The residents of Lake and Sumter counties have voted them BEST WINGS in 2009 / 2010 / 2011 / & 2012. Vinnie’s family has created 38 unique wing sauces to choose from. They also serve up a perfectly seasoned ½ lb. Burger, Personal Pan Pizzas, Chicken Strips, Shrimp, Calamari, fresh Tuna, Chicken and Shrimp Salads, 15 unbelievable Signature Appetizers, the perfect Ribeye Philly Cheese Steak and many different deep fried Desserts! Tuesday from 4– 8p.m. is “Family Night” when kids 10-and-under eat absolutely free. Wednesday night is “Trivia Night” the fun starts at 6:30p.m. with great prizes given to the top 3 teams. Thursday night is Karaoke Night from 7:00-10:30p.m. Cousin Vinnie’s also offers a very comfortable bar, 7 large plasmas, great music covering many different genres, free Wi-Fi, Golden Tee, an electronic Dart Board, Galaga, Miss Pac-Man, and most importantly… a very enthusiastic staff ready to serve YOU! “I hope to meet your family very soon… it is my goal to exceed your expectations on every visit.” says owner Cousin Vinnie.
The Goblin Market Restaurant & Lounge
331-B Donnelly Street (Rear Alley), Mount Dora 352.735.0059 • www.GoblinMarketRestaurant.com
Nestled on a back alley in downtown Mount Dora, the Goblin Market Restaurant has been charming locals and tourists alike since 1996. The restaurant, housed in a renovated warehouse, features three intimate, book-lined dining rooms and a full-service lounge furnished in soothing, muted tones with tasteful modern art. The private, tree-shaded courtyard and garden patio are open year-round for al fresco dining. Low lighting and “new age” music add the finishing touches to the restaurant’s casual elegance. Owners Vince and Janis Guzinski embrace a simple philosophy of offering the highest-quality products, served in a unique and romantic atmosphere by a personable and attentive staff. The Goblin Market’s wine list and menu represent a refreshing mix of ideas from its culinary team. The diversified origins and background of each member ensure exciting menu offerings and nightly selections.
Lunch Tuesday–Saturday 11a.m.–3:00p.m. Dinner Tuesday–Thursday 5–9p.m. Friday–Saturday 5–10p.m. Sunday 11a.m.–3:30p.m. Join us for our new “lighter fare” dinner menu, gourmet soups, salads, and sandwiches. Tuesday– Thursday from 3–9p.m. (regular dinner menu also available).
Rusty Fox Steakhouse
649 12th Street, Clermont 352.394.3333 • www.rustyfoxsteakhouse.com
If you are looking for a “hidden gem” and something that is family-owned as well, then come on in to the Rusty Fox Steakhouse. Our diverse menu includes a selection of dinner entrees including Angus steaks, slow-roasted prime rib, seafood dishes including shrimp and grits and whole snapper (when available), and chicken dishes such as roasted lemon rosemary chicken and chicken primavera. Our restaurant prides itself on offering house-made fresh sauces, dressings, and soups. Lunch is served daily offering half-pound Angus burgers, prime rib subs, grilled Reubens and much more. Also served daily are lunch and dinner specials, including the extremely popular prime rib dinner special on Sunday, Wednesday and Saturday.
Monday – Saturday: Lunch served 11a.m.–4p.m. Dinner served 4p.m.–9p.m. Sunday: Lunch and dinner served 11a.m.–9p.m.
Hurricane Dockside Grill
3351 W. Burleigh Blvd., Tavares • 352.508.5137 www.hurricanedocksidegrill.com
A trip to Hurricane Dockside Grill will undoubtedly captivate your senses. Feast your eyes on the picturesque Dead River, listen to live bands playing on the weekend, and taste the restaurant’s delicious cuisine. The food, which can best be described as a combination of Floridian, the Caribbean, and Key West, includes everything from seafood and steak to burgers. The creative culinary skills of Chef Derrick Haggerty are evident in each unforgettable dish. Diners can choose to eat outside on the deck while enjoying beautiful scenery and fresh air or eat inside the beautifully decorated facility. With twenty-eight boat slips, Hurricane Dockside is easily accessible by boat. Visitors also enjoy playing volleyball on the beach sand volleyball court and others participate in the PlayStation competitions. Don’t forget that the restaurant also serves as a full-service catering and banquet facility.
Hours of Operation: Sunday–Thursday 11a.m.–10p.m. Friday and Saturday 11a.m.–11p.m.
JB Boondocks
704 S. Lakeshore Blvd., Howey-in-the-Hills 352.324.3600 • www.JBBoondocks.com
JB Boondocks is tucked away in a picturesque setting on Little Lake Harris in Howey-in-the-Hills. JB Boondocks is accessible by land, sea, and air via car, motorcycle, boat, or seaplane. With a full bar and a huge outdoor deck overlooking the lake, JB Boondocks makes for the ultimate setting to relax and unwind. The menu offers fresh seafood, steaks, chops, classic Italian dishes, tasty sandwiches, salads, sinfully sweet desserts, and much more. Each Friday night is our famous fish fry, Wednesday night features prime rib and Thursday night is Ladies’ Night. Cocktails from the bar are festive and we have a great selection of beer and wine as well. Situated on five acres on the lake, JB Boondocks is the perfect place for your car, motorcycle, boat, or seaplane club to gather. We have plenty of dock space and parking to accommodate all your needs.
JB BOONDOCKS IS OPEN FOR LUNCH AND DINNER SEVEN DAYS A WEEK.
Hours of Operation: Monday 11a.m.–4p.m., Tuesday–Thursday 11a.m.–9p.m. Friday 11a.m.–10p.m., Saturday 11a.m.–10p.m., Sunday Noon–8p.m.
Bamboo Bistro
700 North Hwy. 441 (In front of Target), Lady Lake • 352.750.9998
The Villages Bamboo Bistro welcomes you to experience a delightful dining experience with us. Enjoy an impressive selection of Asian dishes from China, Japan, Vietnam, and Thailand, as well as a full sushi bar. Some of the more popular items include Peking duck, pepper seared filet mignon, the bamboo basil seafood delight, and the Chilean sea bass served in black bean sauce. Of course, there are plenty of other enticing items made with our freshest ingredients, such as the shrimp in lobster sauce, Mongolian beef, and the ever-popular General Tso’s chicken. Noodle soups and noodle dishes are also available, a variety of Asian beers and the extensive selection of wine will complement that perfect meal. Dim Sum Hours: Monday–Saturday 11 a.m.–4 p.m.; Sunday Noon–9 p.m.
HOURS: Monday–Thursday 11a.m.–9:30p.m. Friday and Saturday 11a.m.–10p.m. Sunday Noon–9p.m.
BONappétit DESTINATIONS OF GOOD TASTE
Subway
www.subway.com
Custom-made, fresh sandwiches, salads, and flatbreads made right before your eyes. The “healthy” alternative to fast food.
LADY LAKE
208 W. Guava St. 352.750.4929
EUSTIS
469 Plaza Dr. 352.357.7827
MOUNT DORA
18870 U.S. Hwy. 441 352.735.4376
LEESBURG
2013 Citrus Blvd. 352.787.6442
10135 U.S. Hwy. 441 Suite 4 352.326.3234
27405 U.S. Hwy. 27 Suite 4 352.314.8847
Monday–Saturday 10a.m.–10p.m. Sunday 10a.m.–9p.m. THE VILLAGES
1580 Bella Cruz Dr. 352.750.9600
8796 S.E. 165th Mulberry Ln. 352.750.9991
1070 Lake Sumter Landing Dr. 352.205.8535
349 Colony Blvd. 352.391.1657
WILDWOOD
480 W. Gulf To Alantic Hwy. 352.748.8800
T Westons Smokehouse
1210 N. Main Street, Wildwood • 352.748.9378
A dining experience at T Westons Smokehouse in Wildwood will definitely get your taste buds smoking! Owners Tracy and Aileen Smith go above and beyond to ensure guests enjoy a wonderful dining experience and delicious food. The lunch menu, designed to cater to the working class, features an assortment of sandwiches (pulled pork, pulled chicken, and smoked chicken salad, etc.), burgers (bacon cheeseburger, green chili and jack cheese burger, etc.), lunch entrees (smoked chicken, St. Louis-style ribs, etc.), and salad. At dinnertime, the Smiths dim the lights to offer a fine dining experience. The dinner menu includes wonderful selections such as filet mignon, smoked prime rib, a brisket dinner, and St.Louis-style ribs. All meats are smoked over two types of wood — pecan and blackjack oak. The restaurant offers catering, as well as a takeout window for those on the go.
Dine In • Take Out • Delivery • Catering Tuesday–Thursday: 11am–8pm Friday and Saturday: 11am–9pm Closed Sunday and Monday
Toppers Tavern
13605 Del Webb Blvd., Summerfield • 352.307.0261
Located in the Del Webb Spruce Creek’s gated community, Toppers Tavern is part of the Eagle Ridge Golf Club owned by Brown Golf Management. Our menu, created by Chef Jeff Gallo, features pub-style cuisine, including burgers, sandwiches, fish and chips, steak, seafood, and pizza. Come check out our clubhouse and enjoy a relaxing atmosphere with an amazing view of the Eagle Ridge golf course. We also offer bookings for special events and parties both large and small. We look forward to seeing you soon at Toppers Tavern!
Tuesday, Bar and Lounge: 11am–8pm Wednesday–Saturday, full restaurant: 11am–8pm Sunday Brunch: 9am–2pm; Lounge 9am–6pm Closed Monday
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Kiley & Sons, Inc.
A Full Service Plumbing Company
320 S. U.S. Hwy. 27/441, Lady Lake, FL 32159
352.753.PLUM (7586)
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A service of the institute of cardiovascular excellence Summertime Shifts
Grilling. Ice cream. Picnics. Beaches. This is the best time of the year to live in the Southeast. The sun beckons us to visit one of the many springs and lakes in the state, as well as the ever-popular Gulf of Mexico and Atlantic Ocean. On the other hand, we might choose to stay home and relax, spending time with our families so we can appreciate each other and the scenery that makes Central Florida extraordinary.
But while the weather changes to allow us to take delight in the longer days, shorter nights, and refreshing midday rainstorms, our diets tend to change, too. We celebrate the return of summer with outdoor grilling, cooling down with ice cream, and packing baskets for picnics, all of which captures what most of us enjoy during this time of year.
The smells and fl avors of summer are bound to make us feel carefree, and our minds need that sense of bliss. But with this change, we want to remain diligent about our health. We must pay attention to the outside of our bodies by shielding our eyes and skin from the glare and heat of the sun. However, we should also remember to care for the invisible parts of our bodies — like our arteries and heart — because as with this month’s health topic, abdominal aortic aneurysms, you may not be able to see what needs your attention.
Yours,
Asad U. Qamar, MD
FACC, FCCP, FSGC, FACP, FSCAI Cardiologist
Seriously silent: Abdominal aortic aneurysms
Like a balloon, the wall of the aorta is quite elastic and can stretch. And like a balloon, it expands and retracts to accommodate the amount of air blown into it, or in this case, the amount of blood passing through the body’s largest blood vessel. This stretching and shrinking is normal, but what happens when the aorta wall becomes weakened with age or by health issues?
When the health of the aortal wall has faded, this blood vessel abnormally expands and swells. (Picture a garden hose with a round bubble along its otherwise sleek form.) This ballooning is called an aneurysm. It most commonly occurs in the abdominal area, slowing down blood fl ow to the abdomen, pelvis, and legs. This can cause blood clots to form, break off , and travel from the belly to the legs.
What is important to understand about these abdominal aortic aneurysms is there are a few critical “mysteries.” The actual cause of the ballooning is unknown and can be so severe that the wall can rupture and tear open. And because of its hidden location in the abdomen, the aneurysm may go unnoticed because there are often no symptoms of growth until it tears or blood begins to leak from the blood vessel.
However, while the causes of aneurysms are not fully understood, we do know what makes us more susceptible to them. The fact is these abdominal aortic aneurysms most often occur in smokers, individuals with high cholesterol and blood pressure, males over the age of 60, and people e who suff er from emphysema. a. As with many health conditions, genetics may also play y a part in the likelihood of an aneurysm forming. e So when considering the best bet in preventing an abdominal aortic aneurysm, sm, just think, “Better safe than an sorry.” We may have heard ard this phrase repeated to us as us as children, but the truth is the best way to keep your body healthy is to eat right, exercise, and to know when to seek help from professionals like those at ICE.
Abdominal aortic aneurysm aff ect as many as 5 percent to 7 percent of people over the age of 60, with males four times more likely to have AAA than females. It is the 13th leading cause . of death in the US.
Source: “Facts About Abdominal Aortic Aneurysm”: www.legsforlife.org/facts_about_aaa.htm m”:
— Robert Marks — Robert Marks
CASE STUDY
Robert’s at Ease
What’s unsettling about an aortic aneurysm is that there are no symptoms. For the past 20 years — since my diagnosis — I have had to rely on yearly checkups and scans to monitor my condition. The fear of the aneurysm bursting was constant. When my wife Betty and I moved here from Rochester in 2007, I was nervous about fi nding a new cardiologist I could be ‘cozy’ with. I was referred to ICE because my primary care physician noticed my feet were ice cold and purple.
I am big into researching my health care providers. Perhaps that’s my Army training paying off . So when I saw that Dr. Qamar was a fi vestar doctor, I felt comfortable following up with ICE. He assured me they were going to watch me diligently through periodic monitoring and care. They cleared the blockages, which improved circulation in my legs. Recently, Dr. Qamar discovered that the aneurysm had increased in size. He found it in time to take action. He referred me to a heart and vascular surgeon, Dr. Fariba Gharai. She was a wonderful, skilled surgeon and a beautiful person inside and out.
I’m 81 now and Betty and I have been married for 61 wonderful years. We are able to stay active and healthy together. And we still do a little bit of healthy arguing together, too. What a relief for the both of us. and care. kages, ulation in
Qamar eurysm He action. art and ariba derful, eautit. and 61 able y a f for
Energetic Angel
I have a 7-year-old son, and when Angel Pumarol stops by my desk, we always compare stories and share pictures of our children. His are all grown up, and he always reminds me to enjoy my son because time fl ies by so fast. He is a regular patient so I see him often. Every time he comes in, he is nice, energetic, and talkative. I look forward to seeing Angel and sharing our tales of parenthood.
— Nyki Galvan
Check-Out
Dr. Kalpesh Solanki, D.O., F.A.C.C. .C. Sunshine Cody
I see all the patients that walk through our doors, and when I see Cody Horne, my day instantly brightens. No matter what kind of day I am having, Cody is always a joy of sunlight. He has been through so much, but each time I ask him how his day is, he says that things are always getting better. He has a sunny disposition and tells me that coming to ICE makes his life so much easier. It’s the little things about him that I enjoy.
— Julie Hader — Julie Hader
Front Desk Check-In Front Desk Check-In
ICE welcomes its newest member of the team, Dr. Kalpesh Solanki. As a Fellow of the American College of Cardiology, he practices cardiology and vascular medicine with a specialty in device therapy: pacemakers, defi brillators, and cardiac resynchronization. “My expertise in device therapy complements the ICE team in that we are able to provide more services in one state-of-the-art building where communication between doctors is seamless,” states Dr. Solanki about joining the ICE team. Dr. Solanki received a Bachelor of Science degree in mechanical engineering from the University of Florida and worked as an engineer for three years. He then attended medical school at Nova Southeastern University, followed by a one-year internship at Palmetto General Hospital in Miami. He trained in internal and cardiovascular medicine for six years at the University of South Florida Health in Tampa. He is a Florida native has been in Ocala for six years, and spends his time with his family. a Fellow ular and e are able nication am. er for University, ami. He niversity is time
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