Ocala Style | December 2022

Turning Hawk Ranches

Gorgeous home nestled on 5+/- acres in gated community with access to the Florida Greenways and Trails for riding, hiking, biking and strolling. You are also close to the Florida Horse Park, World Equestrian Center and city conveniences. Beautifully designed kitchen boasts custom maple cabinetry and gorgeous views of the property. Family room with Italian marble fireplace, natural light and French doors that open onto the veranda, perfect for year-round gatherings. Office/study with built-in custom cabinetry. The theater/media room provides extra space for family fun or hobbies. The backyard offers lush mature landscaping. Classic architectural detailing throughout adds character and warmth to this stunning home, delivering a relaxed sense of elegance and style.

Gated entrance leads past beautiful granddaddy oaks on a winding drive to this two-lot property with no deed restrictions. 3-bedroom, 2-bath home features a family room with stone fireplace, kitchen with breakfast nook overlooking the farm and formal dining room window. The master suite is located on the main floor, with Jack and Jill bedrooms on the second floor. For the car enthusiast, there is an attached 2-car garage and a detached 3-car garage in which one bay could easily be converted into living quarters. 48’ x 50’ Metal building. Perimeter fenced with new three-board fencing and paddocks. The property is zoned A-1 so you can have horses, cattle or other animals. Located just minutes to the Florida Horse Park and the Florida Greenways and Trails.

The Lakes at Lady Lake

This amazing, renovated home overlooks the golf course. As you enter, you are surrounded with vaulted ceilings, natural light and luxury finishes. The living area offers an open floor plan that opens to family room, dining area and kitchen with stainless steel appliances. Luxurious chef’s kitchen is equipped with custom-built cabinets and a large center island perfect for entertaining family and friends. The home has been completely renovated with countless upgrades and features, 3 bedrooms, 2 bathrooms and a flex space that is currently being used as an office/exercise area. The primary suite offers a sitting area and spacious bath. The back screen enclosed porch allows for beautiful views of the golf course.

This home is perfectly located near shopping, schools, restaurants and hospitals in a quiet neighborhood off of State Road 200. The 3-bedroom, 2 ½-bath home has an open floor plan. There is a formal living and formal dining area, and family room with access to the lanai. The kitchen features a center island, pantry and wood cabinets. There is a spacious owner’s suite. Sliding glass doors lead to a screen enclosed back porch and fenced back yard.

Pecan Hill Farm

Private and desirable! Drive into the scenic northwest Ocala area and you will find beautiful country living–perfect for Thoroughbred, Quarter horse, Hunter/Jumper, Eventer, Paso Fino or even cattle enthusiasts. Unique 38+/- acre property just minutes to WEC and HITS. Beautiful vistas from every view, lush pastures with impressive granddaddy oaks and mature landscaping. The 4-bedroom, 3 ½-bath main residence features open kitchen, spacious living room with impressive stone fireplace and built-in bookcases. Family room offers access to screen enclosed lanai and pool area while overlooking lush green pastures. Enjoy the grand owner’s bedroom, plus three more bedrooms and a private office. The equine facilities include a 12-stall stable with tack room, feed room, wash bay plus 1/1 apartment. Second story allows for hay storage. Covered parking on each side of the barn for horse trailer and other items of your choice. Large 3-bay equipment building has workshop and RV hook-up. Nice 4-bedroom, 2-bath residence for farm manager and family. The lush fields are perfect for grazing with just the right number of scattered oaks for shade and a tranquil setting.

Expect an unparalleled combination of professionalism, integrity and relentless commitment to her client’s unique needs, interests, and desires.

Joan is a residential, equine property and land development REALTOR® since 1985 and a horsewoman herself so her clients have the benefit of experience and specialized expertise.

“The Ocala region is home to the most beautiful equestrian estates and horse farms in the United States and the natural beauty of the area, along with an amazing variety of equine-centered activities and venues, such as the phenomenal new World Equestrian Center, makes this a place that more and more people want to call home,” says Joan.

Pecan

n my 48 years on this earth, I’ve moved quite a few times. The moves weren’t always for happy reasons and so the rush to make a new place “feel” like home was always the second challenge to overcome as soon as our stuff entered the door.

Before unpacking everything, the first order of business was always to at least partially get the kitchen ready and then bake a simple banana bread. It was a symbolic gift offering to the house and to my family that, together, we were going to feed our souls and each other within these new walls.

My ceremonial banana bread is just a small example of what baking can do to make a place feel home and your friends and family feel loved during the holiday season. In this issue, on page 30, some of our neighbors off er you their treasured “Home Baked for the Holidays” recipes. When you make these seasonal sweets, not only will you have something delicious to share, but your home will smell div ine and it’s a real mood booster.

Also in the spirit of the holidays, on page 63, our gardening guru, Belea T. Keeney, shares how you can use your houseplants to create festive displays or tabletop vignettes and writer JoAnn Guidry lets you in on all the added features for this year’s Ocala Christmas Light Spectacular (see page 42).

For those of you who like to use some of your holiday time off to get out and explore, this issue has a lot of inspiration for you, too.

On page 44, you can learn about Florida’s inaugural class of Michelin Guide star-rated fi ne dining establishments worthy of planning a road trip around and one of my favorite Florida resorts, which is only an hour and a half away from Ocala.

And not too far to the southwest of the Horse Capital of the World, you can visit Tarpon Springs, the Sponge Capital of the World. Check out Julie Garisto’s “Driveable Destinations” piece on page 51 for some details.

From all of us with Ocala Style, we wish you the happiest of holidays and hope you will take a few moments from shopping, cooking and getting ready for company to sit for a bit and enjoy this issue. This community fills our cup with so much inspiration and support—and we raise it in thanks.

Jennifer Hunt Murty Publisher

A Holiday Message A

s we enter the holiday season, our thoughts turn to those who have made our work here at SouthState meaningfulour community and our team.

Personally, it’s an honor to work alongside such dedicated hard-working folks and to witness them contribute to a stronger community, and not just financially, but as compassionate and intentional contributors to a host of causes that make a big difference locally.

One of SouthState company’s core values recognizes that while our work can bring us a sense of accomplishment, our profession is not our life’s purpose. We believe each employee has a greater purpose in life than working for SouthState, but SouthState can help us accomplish that purpose.

We recognize that Ocala has experienced incredible growth and is presenting many opportunities and challenges as a result. So, while considering this coming year’s personal or business plans, please reach out to us to discuss what banking solutions we can offer in support of those plans.

If you haven’t yet banked with us, I invite you to visit and see how we do things. You can expect excellent customer service, with careful attention to making your life easier and more convenient.

We know our company’s success is directly linked to the financial health of our community. That is why you can count on your local SouthState team to continue efforts to strengthen the community through corporate giving and volunteering in an impactful way in the coming year.

Our ability to gather after restrictions over the past few years makes this season particularly joyous to anticipate. However, our team is mindful that it is not the same for all families, especially those who have experienced loss, and I hope that as a community we will rally to support them during the tender moments the season will bring.

On behalf of the local SouthState team, I wish you a happy holiday season and a happy and healthy new year.

Rusty Branson SVP, Regional President

Publisher | Jennifer Hunt Murty jennifer@magnoliamediaco.com Editorial

EDITOR IN CHIEF Susan Smiley-Height susan@magnoliamediaco.com

CREATIVE CONSULTANT Nick Steele nick@magnoliamediaco.com

ASSOCIATE EDITOR Greg Hamilton greg@magnoliamediaco.com

CONTRIBUTING WRITERS

Julie Garisto JoAnn Guidry Belea Keeney Scott Mitchell Jill Paglia Marian Rizzo Colby Robinson Max Russell Dave Schlenker Beth Whitehead Cynthia Wilson-Graham

in this issue

16 UNCORKING ‘DARK SECRETS’

Wine expert Todd White will discuss additives and alternatives at IHMC on December 6th. 23

A CLEAR VISION

Ocala Lions Club volunteers offer youth vision screenings through KidSight. 30

HOME BAKED FOR THE HOLIDAYS Some friends and neighbors share their treasured holiday favorites. 42

LIGHTING UP CHRISTMAS

The Ocala Christmas Light Spectacular offers even more community activities this year. 44

A SHORT DRIVE: A STARRED WEEKEND Inaugural Florida Michelin Guide list spurs delicious road trip. 51 DRIVEABLE DESTINATIONS

Tarpon Springs, the Sponge Capital of the World, offers Old World charm. 57 CAN’T LIVE WITHOUT Jeanne Henningsen shares some of her favorite things. 58

LET’S TALK TURKEY You may be surprised to learn some of the history behind the Meleagris gallopavo.

61

SCHLENKERISMS

Dave broke his foot. Do you know how, because he doesn’t! 63

GETTING IN THE SPIRIT – WITH PLANTS

Enhance the holidays by using houseplants to create festive displays or vignettes.

This page: Top, courtesy of MCBOCC MSTU Marion Oaks and Middle, courtesy of knife & spoon

Dentistry by Dr. Tina Chandra

bite problems sleep apnea sedation dentistry botox + juvederm

(352) 861-1500

Restorations by Williams Dental Lab Gilroy, CA

- Angie Lewis State Farm Agency Ocala, FL

INSIDER

Social Scene

Photo by Bruce Ackerman

Pictured: Front: Hailey Wood; Top, from left: Rebecca Wood, Gary Martz Jr., Brandie Thurston and Patricia Martz

Thousands of people crowded into the Southeastern Livestock Pavilion on November 5th for the 41st annual Marion County Chili Cook-off to benefit The Cornerstone School.

Great Florida Cattle Drive Social

The Great Florida Cattle Drive 2022—Celebrating 500 Years of Cattle in Florida takes place December 4th-10th. On October 20th, the Florida Cow Culture Preservation Committee hosted a festive sign-up soiree in Micanopy.

HERLONG MANSION

Photos by Bruce Ackerman

Jennifer Schuck and Wendy Wilson

Jerome Feaster and Doyle Conner Jr.

Crockett and Monica Turner

Sheryl Clark and Marie Montgomery

Noah Hunton

Ocala Arts Festival

Fine Arts For Ocala’s 55th annual Ocala Arts Festival on October 22nd and 23rd drew a record-breaking crowd and showcased the works of professional, student and emerging artists. The Best of Show award went to William Kidd.

DOWNTOWN OCALA

Photos by Bruce Ackerman

Top: Melanie and Nathaniel Dodge; Bottom: Abby and Chase Dodge

Josh Jurczak, Stephanie Jurczak, Benjamin, Stephanie and Ava Fitzgerald

Barbara Fitos, Laurie Zink and her dog Ryder, Greg Thompson, Laurie Reeder and Mark Rhodes

Leon Lightburn and Brooke Hanes

MCA Block Party

The Marion Cultural Alliance hosted a unique opening reception on November 4th during which ticket-holders received a piece of donated art created by celebrities, local artists and others. The works were on display in November for all to enjoy.

BRICK CITY CENTER FOR THE ARTS

Photos by Bruce Ackerman

Ashley Justiniano and Jonia McGill

Beth Cannon and Jaye Baillie

Saul Reyes and James McCune

Ryan Neumann

Cristina Rodriguez and Lina Sapata

Ocala High School Class of ’58 Reunion

ANNA AND LARRY MOODY FARM

by Bruce Ackerman

On October 22nd, 33 members of the class gathered to share a meal, memorabilia and memories. The hosts graduated with the class: Larry was a quarterback with the Ocala Wildcats and Anna was a cheerleader.

Photos

Hope Meffert and Larry Moody

Julia Butler Luffman and Charlotte Spell Bunyan

Gwen Devane, Cindy Eisenschenk and Harold Devane

Gerald Boyd and Martha Griffin Pharmer

Anna Moody and Margaret Lehman

Marion County Chili Cook-O

On November 5th, the pavilion was jam-packed with folks supporting the annual Cornerstone School fundraiser. The event included entertainment and a car show. The winners included: Judge’s Choice Chili, Florida Twirling Academy; People’s Choice Chili, Marion County Fire Rescue.

SOUTHEASTERN LIVESTOCK PAVILION

Photos by Bruce Ackerman

Jaylon Blackburn, Daniel Effren and Luke Gorman

Marvin Davis, Brandi DuCoeur, Brett Ortagus, Brad Hardy and Eric Young

Michelle Charron, Sean Kennedy and Rhonda Dixon

Damon Kingsley

Hayley and Janna Abbott

Photo by John Jernigan

Uncorking ‘Dark Secrets’

By Julie Garisto

The nectar of the gods, a favorite of gourmands and stressed-out moms, wine often contains downright disturbing ingredients, says wine expert Todd White.

According to White, most of the wine in the U.S. is mass-manufactured by companies that rely on certain compounds to sanitize their merlots and chardonnays.

He will discuss wine-related toxins and byproducts during his talk, The Dirty Secrets of the Wine Industry, on December 6th at the Florida Institute for Human & Machine Cognition (IHMC) in Ocala.

Scores of supposedly family-run operations, including those Napa Valley chateaus nestled alongside hilly rows of grapes backlit by a setting sun, are not where the actual winemaking happens, White says.

“Robert Mondavi is a world-class American brand,” he explains, “but it’s not owned by the Mondavis and it hasn’t been for years. The name is being used to produce millions of cases of factory wine.”

Fifty-two percent of wines manufactured in the United States are made by three conglomerates and the top 30 companies make more than 70 percent of U.S. wines, he says.

White, a Charleston native who devoted his early career to fi nance, shift ed his priorities two decades ago and began quality-of-life enhancements such as meditation, intermittent fasting and a once-daily low-carb meal. While traveling and seeking the Holy Grail of healthy wine,

he launched Dry Farm Wines, an all-natural and health-quantifi ed wine marketplace.

During his talks, he discusses why he feels it is essential to enjoy healthy wines while moderating alcohol consumption, which he says is vital for brain health and healthy aging.

“I got into this business because I was a health enthusiast and a biohacker,” White off ers. (Biohacking is the art and science of altering behavior to infl uence health. The most common hack, or shortcut, is a diet.)

Dry Farm Wines certifies wines that are all-natural, low in alcohol and biodynamic. Dry farming, White shares, means that irrigation, commonplace in American manufacturing, isn’t used during the cultivation of his wines, which also provide an alternative to the 76 additives used in the manufacture of most American wine.

In recent weeks, the Center for Science in the Public Interest, a Washington-based nonprofit, filed a lawsuit against the federal government’s Alcohol and Tobacco Tax and Trade Bureau, demanding content labels and full transparency on wine bottles.

“I don’t expect it to be successful,” White notes. “Big Wine has friends in Washington, D.C., where they have a very powerful lobby.”

The lecture, which will take place at 15 SE Osceola Ave., will begin with a reception at 5:30pm. To register to attend, go to ihmc.us/lectures.

Wine expert Todd White will discuss additives and natural alternatives during a lecture at IHMC.

“I got into this business because I was a health enthusiast and a biohacker.”

Photo courtesy of IHMC

— Todd White

On the Scene

CHRISTMAS LIGHT SPECTACULAR

Florida Horse Park Dec. 1-30

This drive-thru Christmas light show includes kids’ activities, live music, train rides, slides and inflatables and a visit with Santa. New this year is ice skating. Food trucks will be onsite. Ticket prices are per carload. For more info, see ocalamarion.com/events/ ocala-christmas-light-spectacular

WINTER WONDERLAND AT WEC

World Equestrian Center Dec. 1-24

An outdoor winter holiday celebration takes place Thursday through Sunday nights at the Grand Plaza. There will be more than 1 million lights, larger-than-life Christmas ornaments, carolers, balloon artists, face painting, live entertainment and Santa. This is a paid parking event and

some experiences require purchase. See wecwinterwonderland.com

SYMPHONY UNDER THE LIGHTS

Tuscawilla Park Dec. 2

The Ocala Symphony Orchestra offers a free holiday concert with lively tunes, classic pieces and a surprise or two. Bring your chairs and picnic basket for a fall evening under the stars. The performance will include the Ocala Youth Symphony. Go to reillyartscenter.com

FIRST FRIDAY ART WALK

Downtown Ocala Dec. 2

Enjoy the holiday lights and decorations, along with artists, performers and craftspeople. Food and snacks will be available from restaurants and vendors, and stores stay open late for shopping. For more info, ocalafl.org

A guide to our favorite monthly happenings and can’t-miss events

Symphony Under the Lights: Photo by Maven Photo + Film

DUNNELLON CHRISTMAS PARADE

Dunnellon Dec. 3

The Dunnellon Christmas Parade, which has a theme of Christmas Across the Decades, will begin at 6pm at Dunnellon Middle School and travel south and east, ending on San Jose Boulevard. To learn more, go to dunnellonchamber.com

URBAN COWBOY NIGHT

Quail Roost Arena, Citra Dec. 3

Put on your cowboy boots and hats for this unique fundraiser for Stirrups ‘n Strides Therapeutic Riding Center. There will be dancing with the Urban Cowboy soundtrack, a mechanical bull for riding, silent auctions and a Dolly Parton look-alike contest. Suggested donation is $75 per person; for tickets, see stirrupsnstrides.com/ events/urban-cowboy-night

LIGHT UP LAKE LILLIAN!

Lake Lillian, Belleview Dec. 3

Vendor booths, arts and crafts, kids’ activities and more. Food options available. Bring your chairs and watch this annual holiday tradition. For more details, ocalamarion.com/events/light-up-lake-lillian2

POPS!

GOES THE HOLIDAYS

Reilly Arts Center Dec. 3 & 4

The Ocala Symphony Orchestra’s holiday concert is an Ocala tradition. Holiday music and touching tributes make this a night to remember. Tickets are $15-$40; see reillyartscenter.com for more info.

BELLEVIEW CHRISTMAS PARADE

Lake Lillian to 110th Street, Belleview Dec. 4

This South Marion County tradition starts at Lake Lillian and Robinson Road and ends at 110th Street. For more info, belleviewchristmasparade.com

HERO HORSE: A MAGICAL TRUE STORY

Marion Theatre Dec. 7

Magic, a tiny celebrity therapy horse, will walk the red carpet (in a tuxedo) to her film debut. Hero Horse tells the stories of the Gentle Carousel Miniature Therapy Horses and premieres in Ocala before going out to film festivals across the U.S. General admission is $25. VIP tickets, $125, include a pre-show party, photo op, movie swag bag and more. Go to reillyartscenter.com/events/ hero-horse-a-magical-true-story

THE NUTCRACKER BALLET

Reilly Arts Center Dec. 7-9

The Dance Alive National Ballet performs this holiday classic as Clara meets and saves the Nutcracker Prince and they make a musical journey to the Kingdom of the Sweets to meet the Sugar Plum Fairy. Magical sets and sparkling costumes. Tickets are $10-$35 from reillyartscenter.com

Photo of Magic courtesy of Gentle Carousel Miniature Therapy Horses

RUN FOR THE RIBBONS THOROUGHBRED

TRANSFORMATION EXPO

Florida Horse Park Dec. 9-11

Thoroughbred horses coming off the job need new careers and Run for the Ribbons is a charitable group helping to train and place these equine athletes. This show will feature a variety of disciplines and $28,000 in prizes. For more info, runfortheribbons.org

NEVER GIVE UP ON COUNTRY CONCERT

World Equestrian Center, Ocala Dec. 9

This benefit concert for the Travis Mills Foundation features Colt Ford and Kidd G, with headliner Jimmie Allen. A pre-concert party with Chris McNeil will have contests, food trucks, a parachute show and more. The foundation supports injured veterans and their families. Tickets are $78-$202. For more info, travismillsfoundation.org

OCALA CHRISTMAS PARADE

Silver Springs Boulevard to Tuscawilla Park Dec. 10

This is one of the largest nighttime parades in the nation. This year’s theme is Hometown Christmas. For more info, ocalachristmasparade.org

ASSISTED LIVING: THE MUSICAL, HOME FOR THE HOLIDAYS

Reilly Arts Center Dec. 17

The holiday version of Assisted Living: The Musical revisits the Pelican Roost Assisted Living Home, with a vaudevillesque show full of humor and Christmas and Hanukkah senior silliness. Tickets are $15-$35. See reillyartscenter.com for more info.

GIVING GALA

Licciardello Farms, Summerfield Dec. 17

The third annual gala will raise money for

the Landon Yerk Memorial Scholarship. The casual indoor/outdoor party includes a raffle, live auction, tapas, drinks and more. RSVPs encouraged. For more info, call Madison Licciardello at (352) 653-7397.

NEW YEAR’S EVE JAMBOREE

Morgan’s Music Junction, Summerfield Dec. 29

Drinks, finger foods and more. Enjoy local talent in an intimate setting. Advance tickets are $17; $20 at the door. See morgansmusicjunction.com for more info.

ORANGE BLOSSOM OPRY NEW YEAR’S EVE

Orange Blossom Opry, Weirsdale Dec. 31

The OBO Band will ring in the new year with a showcase of classic country and Southern rock tunes. Tickets are $27-$40 from obopry.com

Ocala Christmas Parade: Photo by Bruce Ackerman

A Clear Vision

Ocala Lions Club volunteers offer youth vision screenings through KidSight.

By Beth Whitehead | Photography by Bruce Ackerman

The Ocala Lions Club gives kids ages 1 to 6 vision screenings wherever they can–in the school cafeteria, the school library, even a coat closet. All the club’s trained volunteers need is the ability to dim the lights and they can give state-of-the-art screening procedures to help detect some vision problems before they become irreversible.

There are several Lions Clubs in Marion County. The Ocala Lions Club, established in 1926, is one of the oldest clubs in Florida. Like all the others, it is an arm of one of the largest community service organizations in the world, with more than 1.4 million members in over 46,000 clubs worldwide.

The major community outreach for the members of the Ocala Lions Club is KidSight, a free vision screening program administered in conjunction with the Florida KidSight Foundation.

Kathy Snyder, the Ocala Lions Club coordinator for KidSight, helps run the screenings twice a week at preschools and VPK programs throughout Marion County.

She reaches out to schools in her database and provides them with consent forms to send home to parents.

The club also offers screenings for back-toschool events and through churches and fairs. Every club member who administers the screenings undergoes training to use the specialized equipment, Snyder notes.

“Almost all kids have had their eyes tested for the last 100 years,” Snyder says. “But if you go to a typical pediatrician, or the county health nurse, they do the Snellen eye chart tests. The Snellen eye chart tests for one thing and that is acuity of vision.”

It does not test for conditions such as amblyopia (lazy eye), which oftentimes is caught through a refraction error test, Snyder notes.

“Amblyopia is basically a dysfunction that happens between the eye and the brain,” she explains. “It is permanent if you don’t start treating it before the child is too old. That’s why we do the little ones.”

The Ocala Lions Club volunteers use

John Renyhart, Kathy Synder, Richard Lytle and Libby Marks deMartino

two cameras they purchased in 2010 from Plusoptix, a German company that manufactures handheld, binocular photorefraction devices.

The cameras “shoot an infrared beam of light through the pupils,” Snyder explains. “And then it measures how the lens of the eye bends that light and where that light lands back by the optic nerve.”

If the cameras show a potential vision problem, the volunteer then recommends the child to a doctor.

“Families have taken that to heart,” says John Renyhart, a club director and program volunteer. “They’ve gone to see their ophthalmologist and they’ve addressed the issues. If it can be addressed, then we clearly have hit a home run because likely, whatever the condition

is, it will be corrected.”

The club’s website has a link to a video that talks about how the KidSight program helped save one boy’s eyesight.

Last year, the Ocala Lions Club screened 2,100 kids, surpassing their average by 900 screenings, Snyder shares. The group of 15 volunteers conducts the screenings at around 40 schools each year.

The club has around 80 members. They also serve the community with programs such as Silent Santa, through which Renyhart estimates they have helped more than 13,000 youngsters since they began that program in 1994, as well as through scholarships and back-to-school donations. The club funds the programs, including KidSight, largely through a golf tournament on the first Saturday in December each year at the Ocala Golf Club, which raises around $25,000 annually.

To learn more about the Ocala Lions Club, go to e-clubhouse.org/sites/ocalafl

Dezmon Wheeler

Cymphony Brown

From left, Kathy Synder, Libby Marks deMartino, Deirdra Busby, Richard Lytle and John Renyhart

MARY & BRANDON TOWNSEND

January 29th, 2022

Venue: Bride’s family farm

Photographer: Rachel Weber

Wedding Planner: Lora Wardman Events

Florist: The Graceful Gardener

Hair/Makeup: Salon 209

Her favorite memory: “Being able to celebrate with family and friends at my parents’ farm. The sunset on the farm that day made for a magical end to the day.”

His favorite memory: “Seeing Mary walk down the aisle. How beautiful she looked. We didn’t do a first look so I was completely surprised!”

LAUREN AND JESSE NEWBANKS

July 27th, 2022

Venue: Anti-Monopoly Drug Store

Photographer: Eleven Eleven Imagery

Florist: Borrowed & Bloomed

Hair: Karisa Beasley’s Studio Shag Hair Salon

Caterer: The Lodge Ocala

Their favorite memory: “Having both of our families together. It was a close-knit group and it made the day so much fun. The weather was also perfect for us; a traditional Florida summer storm.”

BREANNA & TYLER VANDERWYDE

March 5th, 2022

Venue: Licciardello Farms

Photographer: Katelyn Virginia

Caterer: Pasta Faire

Hair/Makeup: K. Ley Bridal

Florals: Flower Moxie

Her favorite memory: “Everything about my wedding is such a beautiful memory, from seeing how emotional Tyler was when I walked down the aisle to how happy and excited everyone was celebrating.”

His favorite memory: “The very moment she started walking down the aisle I was filled with so many emotions, that it was finally happening and I couldn’t have been any happier.”

Home Baked

Holidays for the

Some of o ur friends and neighbors share their t reasured holiday favorites.

Rum Bundt Cake

From Jill Paglia

“This is a quintessential family favorite. I love to see my dad’s face light up when he sees this on the table. He’s not one to take home leftovers, but on Christmas I send home a few generous slices. It is important to connect with others through their love of food because, after all, when we cook and bake, isn’t love the secret ingredient? The recipes remain with us through generations when we gather together.”

Cake

1 cup chopped walnuts

1 (18.5) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup cold water

1/2 cup olive oil

1/2 cup dark rum (I use Papa Pilar)

Glaze

1/2 cup butter

1/4 cup water

1 cup white sugar

1/2 cup dark rum

Heat oven to 325. > Grease and flour a 10-inch Bundt pan.

> Sprinkle nuts evenly on bottom of pan. > In a large bowl, combine cake mix and pudding mix. > Mix in eggs, water, oil

and rum. > Blend well > Pour batter over nuts. > Bake for 60 minutes or until a toothpick comes out clean when inserted > Let rest for 10 minutes in pan, then turn out onto serving plate.

For glaze: In a saucepan, combine butter, water and sugar. > Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. > Remove from heat and stir in the rum. > Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

Another option to easily glaze your cake is to pour half of the glaze into the empty pan, then reinsert cake. > Pour the rest of the glaze over the bottom of the cake. Let absorb well and then invert the cake back onto the platter.

Optional: Heat 1 cup of dark chocolate melting wafers at 50 percent power for 3 minutes. > Stir and drizzle over cooled cake. > Sprinkle 1/2 cup chopped walnuts over top.

Black F est Cake

Rizzo

Cake

1 3/4 cups flour

2 cups sugar

3/4 cup cocoa

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla

1 cup boiling water

Combine dry ingredients in a large bowl. > Add eggs, milk, oil and vanilla. > Beat for 2 minutes. > Stir in 1 cup of boiling water. Batter will be thin > Pour into greased 9 X 13 pan or use two or three round pans. > Bake at 350 for 35 to 40 minutes

Frosting

3/4 cups of Crisco or combination Crisco and butter

1 1/2 cups confectioners’ sugar

Splash of milk

1/2 teaspoon vanilla

1 can of cherry pie filling

Beat for 2 minutes with mixer, keep adding sugar until right consistency. > For a lighter frosting, blend in whipped cream and refrigerate the cake until ready to eat

If using round pans, spread frosting between the layers, drizzle cherry pie filling in center and allow the juice to trickle down the sides. > If you don’t frost the sides, it’s more like a torte when finished. If you frost the sides, you can coat them with chocolate or almond slices. > Frost the top and create a pattern using chocolate shavings, canned or fresh cherries.

From Marian

“I always get raves when I bake my Black Forest Cake. My daughter requests it every year. It’s a very colorful holiday dessert. I usually do three layers. It looks fabulous. I also like making it because it’s so easy.”

Chee cake

“Our mother was known for her light and fluff y cheesecake. She learned to make it from her mother. And as it is with many other Italian families, recipes are treasured documents that are passed down through the generations. We Italians also love our sweets, so cheesecake was just one of many special desserts that became a holiday tradition. And while our mother had a love of tradition, she also had an appetite for adventure. Over the years, she experimented with a few variations—crust, no crust, different cheeses and various toppings—but, ultimately, she favored a simple recipe with no crust. And even though she had perfected it long ago, she approached each time making it like it was a sacred act. She never rushed or missed a step, ensuring the measurements were precise and the timing was exact, to ensure the cake emerged from the oven the perfect shade of pale ivory. If the color was too dark or cracks had begun to form, she knew it had baked too long and deemed it unsuitable for serving or gifting. And she would simply start the whole process over again. What most people remember is how delicious her cheesecake was, but we remember the pleasure she got from making it. It didn’t need to be a holiday. She would often bake one if she wanted to repay a kindness or simply show someone she cared. Making one of these cakes truly brought her joy. Her not so ‘secret’ ingredients were the love and good intentions she baked into each one.”

5 bricks Philadelphia cream cheese

1 teaspoon pure vanilla extract

1 1/4 cups sugar

3 tablespoons flour

5 eggs

2 egg whites

1/4 cup heavy cream

Use a springform pan, as cheesecake is too soft and delicate to “turn out” of a regular cake pan. The removable sides make it possible to keep your cheesecake intact and looking pristine.

To ensure your cake stays moist and avoid cracking, you will place the primary cake pan into a second pan, half-filled with water, when placing it in the oven to bake. This creates a “water bath” for your pan to sit in. A roasting pan is ideal.

Begin with room temperature cream cheese and eggs. Your cake will be much creamier when the cream cheese is softened (room temperature) and will blend better.

Heat oven to 500. > Whip the cream cheese and vanilla together in a mixer. > Add sugar and beat in one egg at a time at a low speed. > Then add the egg whites. > Fold in the heavy cream. > Blend well. > Pour batter into the pan. > Bake at 500 for 10 minutes and then lower to 250 and cook for an additional hour. > Turn the oven off, open the door a crack and let the cake rest in the oven for another 30 minutes. > Remove from oven and the secondary pan. > Allow the cake to cool to room temperature and then unclasp the sides of the pan for easy release. > Refrigerate for at least four hours, preferably overnight. > Before serving, take the cake out and allow it to return to room temperature. > Garnish the entire

cake or individual slices with toppings as desired.

Slicing your cake can be tricky, as the cake will be dense and you don’t want messy looking slices. There are different techniques (including one using dental floss), but we typically use a hot knife to ensure the slices keep their shape as you place each onto a plate.

Fill a tall container with hot tap water. > Dip the knife’s blade in hot water and let it rest for a few seconds. The hot water will ensure that your knife will move smoothly through the cheesecake. > Wipe the knife clean after each slice and return to the hot water before slicing again. > If serving on a buffet, we cut the entire cake into slices at once to make it easier for guests to remove a slice when they are ready. The cake will hold its shape, even as the slices are removed.

Our mother loved to serve her cake with a mixture of fresh and macerated strawberries. Macerated means to soften or sweeten by soaking in a liquid. It is the perfect way to sweeten strawberries that aren’t as ripe as you would like them to be. Fruit can be easily macerated in a bowl with some sugar, which will pull out the juices of the fruit, forming a syrup, and turns a tasteless berry into a sweet one. Simply stir in 2-4 tablespoons of sugar per one cup of berries, cover the bowl with plastic wrap and place in the refrigerator. Let macerate for at least 30 minutes before serving. Reserve a few fresh berries to garnish.

Alternatively, you can use any topping that appeals, from caramel sauce or a mixed berry coulis to any canned pie filling or fresh fruit. You could even offer a few options in bowls near the cake and allow your guests to choose for themselves.

From the children of the late Toni Steele

Sweet Potato Pie

From Cynthia Wilson-Graham

This is a family recipe passed down by Cynthia’s mother Juanita Bernard, who received it from her Aunt Lorene Bernard. “They would make them for Christmas and Thanksgiving and never used measuring utensils. We would try to do the measuring while my mother was making the pies, but she’d still add a pinch of this or that...which we still do. I make my pies the week of Thanksgiving and freeze some of them to serve at Christmas.”

6 large sweet potatoes

4 sticks Land O’Lakes Butter

1 1/2 cups Dixie Crystal Sugar

3 large eggs

1/2 can (14 fl. oz) Borden Eagle Brand Condensed Milk

1/2 can (14 fl. oz) Nestle Evaporated Milk

1 teaspoon McCormick Lemon Flavor

2 teaspoons McCormick Vanilla flavor

1 tablespoon McCormick Nutmeg

1 teaspoon McCormick Cinnamon

1/2 tablespoon Martha White Self-Rising Flour

3 9-inch, deep-dish pie crusts

Wash the sweet potatoes, place in a pot and boil until tender. > Peel potatoes while hot and place in a large mixing bowl.> Beat with an electric mixer at a medium speed. > Add softened butter and sugar and continue to mix. > Add eggs, one at a time, and mix well after each addition. > Stir in milk, flavorings, nutmeg and flour. > Pre-bake pie crust until light brown. > Pour 2 cups of filling into the pie shell and bake at 375 for 55 to 60 minutes or until the pie is set (when a toothpick is inserted in the center comes out with little to no filling). > Remove from oven and allow to cool.

* Yield: 3 pies. 6 pies, if not using deep-dish pie crusts.

Carrot Cake

From Colby Robinson

“My love for baking began as a young girl while spending time with both of my grandmothers. Carrot cake is a family favorite. The moist texture of the cake, balanced flavors of the fresh carrots, pineapple and warm spices and the sweetness from the cream cheese, make for the perfect holiday dessert. It’s also not time consuming to create. When I’m baking this recipe, it reminds me of family traditions, unconditional love and a lasting legacy.”

Cake

2 1/2 cups self-rising flour

1 1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/2 teaspoon ground cloves

1 teaspoon baking soda

2 cups granulated sugar

1 cup vegetable oil

1 tablespoon vanilla bean paste

4 large eggs (room temperature)

3 cups grated carrots

1/2 cup crushed pineapple (partially drained)

1 cup chopped roasted pecans

1 tablespoon unsalted butter (for greasing pans)

Frosting

1/2 cup unsalted butter

16 ounces cream cheese (softened, but still a little firm)

3 1/2 cups confectioners’ sugar (add another 1/2 cup to stiffen)

Pinch of salt

1 teaspoon vanilla extract

Preheat the oven to 350. > Sift together flour, cinnamon, cloves, allspice, nutmeg and baking soda and set aside. > Line the bottoms of three 9-inch round cake pans with parchment and lightly grease with melted butter. > With a mixer, beat sugar, oil and vanilla bean paste at medium speed. > Add eggs, one at a time, carefully blending. > Lower the speed and gradually add flour mixture. > Fold in carrots, crushed pineapple and pecans.

> Pour batter into cake pans. > Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. > Let rest for 10 minutes then flip cakes onto baking racks to cool completely.

Making the Frosting

In a saucepan, add butter and melt over medium heat. When fully melted, a white foam will appear over the top. Watch as the butter’s color changes to brown and the smell becomes somewhat nutty. When it turns amber brown, remove from heat.

> Cool in the refrigerator until it becomes solid again (up to an hour). > Place cooled butter and cream cheese in the mixer bowl and beat on high until thick and fluff y. > Lower speed and add confectioners’ sugar. Once incorporated, turn the mixer back to high and continue whipping. > Add salt and vanilla, whip until smooth. > Spread frosting over layers and assemble cake

Christmas Yule Log

From Max Russell

“I first saw Julia Child’s yule log episode on TV in 1971. Making her ‘Bûche de Noël’ has since become a holiday obsession. I’ve even once made a Florida version—fashioned like a piece of driftwood on a raw-sugar beach. I spent hours making Julia’s original—complete with meringue mushrooms and spun-sugar moss—for a friend’s dinner party. I was horrified when the hostess kept the cake out of sight the entire evening and then served it as slices, without a single guest ever getting the full impact of my festive creation. A good lesson in humility, for sure. But the next year, she got a store-bought fruitcake. When I make the yule log, I still revert to the long version of the recipe, which takes forever. However, I realize not everyone will be as ambitious so, in a pinch, you could do a mash up of two recipes from Julia’s The Way to Cook, one for cake and the other for filling/frosting. This will be an imposter, but still mighty tasty and fun. But if you’re like me and ambitious about your baking projects (meringue mushrooms and all), I suggest the original recipe for the best result. It is the Holy Grail and never fails. Just make sure it makes it out of the kitchen...and then let the oohs and ahhs commence!”

Genoise Cake Roll

*All ingredients at room temperature

1/2 cup plain bleached cake flour, plus an additional 1/3 cup

1 tablespoon sugar

1/4 teaspoon salt

6 tablespoons unsalted butter 4 large eggs

1/2 cup sugar

1 teaspoon pure vanilla extract

Equipment

Buttered jelly-roll pan lined with parchment, buttered again, floured, then tapped to remove excess flour.

Preheat oven to 375. > Sift flour, sugar and salt together and reserve. > Melt butter, reserve 1/4 cup of yellow liquid, discard the milky liquid. > Beat eggs with another 1/2 cup of sugar. > Combine egg mixture with vanilla and whisk (using a wire whisk) together in metal bowl over hot, but not boiling, water until the eggs feel warm and have thickened (about 5 minutes). > Remove from heat and continue beating with an electric mixer at medium high speed until mixture has tripled in volume and forms a ribbon when beaters are lifted. > With a rubber spatula, gently fold the flour mixture into the eggs in three batches, trying to deflate the eggs as little as possible.

> Plop a few tablespoons of the flour/egg batter into the softened butter, folding it rapidly but gently. > When completely combined, fold the butter/batter mixture back into the rest of the batter just until fully combined. > Place the batter into the prepared jelly-roll pan and bake until cake has puffed, browned and shrinks slightly from the edge of the pan (about 10 minutes, but start checking at 8 minutes). > Sprinkle cake with confectioners’ sugar. > Immediately turn out onto slightly

damp kitchen towel. > Remove wax paper from bottom of cake and sprinkle bottom side of cake with confectioners’ sugar. > Cut 1/4 inch of the cake off edges. > Roll up unfrosted cake in towel. > Cool completely.

Soft Chocolate Icing

12 ounces semi-sweet chocolate 6 tablespoons rum or strong coffee 1 tablespoon light corn syrup

Pinch of salt 12 ounces (3 sticks) unsalted butter at room temp

Break up chocolate in a medium-size saucepan, add the rum or coffee and corn syrup > Set saucepan into a larger saucepan with about 2 inches of boiling water, remove from the heat > Cover the pan of chocolate with lid and let sit for 5 minutes until chocolate is melted and smooth, but still warm > Reheat water if necessary. > Add the salt to the warm chocolate and quickly beat in the softened butter, one tablespoon at a time until smooth. > Continue beating over a bowl of cold water until firm enough to spread. Do not let water touch the chocolate.

Constructing The Cake

Unroll cake. > Spread with up to 1/2 of the frosting. > Roll cake up; place seam side down on serving plate. > Cut one diagonal slice off each end, making one larger than the other. > Spread diagonal end of each slice with frosting; place on sides of the log for “branches.” > Frost cake and sides of branches with frosting; leaving the ends unfrosted. > Run fork along log to create the look of “bark.” > Sprinkle very lightly with confectioners’ sugar to emulate “snow.” > Adorn your log with a sprig of holly or for the more adventurous, refer to The Way to Cook for instructions on decorating à la Julia with meringue mushrooms and spun-sugar moss.

Poised like a regal queen among acres of towering oaks and lush landscaping, the elegant and historic Rose Plantation o ers a serene place for respite. As one enters the century-old lakefront mansion, which is now an upscale boutique restaurant, the ambiance and décor welcome you to revisit an era of gentility and grace.

e Plantation, on Fountain Lake in Fruitland Park, was established in 1917 by Massachusetts newspaper publisher William Dwight as a winter retreat in which to enjoy halcyon days amid the property’s citrus groves. He and his wife Minnie were famous for their galas, socials and garden parties, including during the avantgarde days of the Roaring ‘20s.

e venue is now owned by David and Diana Andrews, who have lovingly preserved the mystique and charm of the residence while incorporating modern amenities such as a commercial kitchen. e eatery o ers palate-pleasing meals for lunch and dinner and serves as a social gathering place for such events as Rhythm and Hues on Wednesdays and Happy Half Hour on Tuesday and ursdays. Patrons also may

indulge in e Rose Plantation 3 Course Prix Fixe Menu and specially designed monthly wine dinners.

Every Wednesday, Friday and Saturday, pianist Joe Mankowski tickles the ivories of the grand piano in the main room, creating a perfect backdrop for enjoying a cocktail or glass of wine.

David Andrews is an a able host who enjoys sharing the history of the Rose Plantation.

“We have a plaque here on the front of the house that designates it as an historic place,” he shares during a tour that includes the ultraelegant former private study of Minnie Dwight, which now serves as an intimate private dining area.

Seating also is available in the expansive main dining room, on two climate-controlled porches with vista views of the property and lake, or in three gazebos nestled among the greenery.

Andrews is quick to credit his wife Diana for the elegant décor and says that guests relish coming there for the beauty, the menu and the genteel aura.

“People come here for a dining experience,” Andrews o ers. “ ere are many places that have good food, but where else do you get the setting, the ambiance, the history, the service and the food quality? at’s who we are. We create that package. Our goal is that if people want to talk about us, they would say we are the only ne dining period restaurant in Central Florida.”

Lighting Up Christmas

Created as a fundraiser for St. John Lutheran Church and School, the Ocala Christmas Light Spectacular will offer even more community activities this year.

By JoAnn Guidry

Describing something as spectacular is often hyperbole. But in the case of the Ocala Christmas Light Spectacular, it may be an understatement.

Located at the Florida Horse Park through December 30th, the 1.8-mile drive-thru portion of the event alone features a dazzling 350 Christmas-themed displays. Just a sampling of the colorful, brightly lit and animated displays includes Christmas trees, toy soldiers, gingerbread houses and cookies, rocking horses, reindeer-pulled sleighs and Santa’s elves. If you’re not in the Christmas spirit by the end of the experience, then you may be a Scrooge—but there’s still hope as there is much more than just the drive-thru.

“At the end of the drive-thru is a massive Nativity scene, with a star 22-feet up,” says Tracy Williams, the director of finance for St. John Lutheran Church and School. “People can park their vehicles, including a designated handicap parking area, to enjoy Santa Land. Santa will greet

the children and hand out gift bags. Parents can take pictures of their kids with Santa at no charge and there will be a station where children can write letters to Santa, ride a toy train and enjoy bounce houses.”

Williams notes that the public feedback from the inaugural 2021 event, which had 10,093 vehicles visit the drive-thru, has led to new additions.

“We will have food trucks on all seven nights with a wide variety of food items for sale. The hot cocoa food truck will be a special fundraising opportunity for school teams and organizations,” she says. “We also added more photo opportunities for families, including brightly decorated archways and sleighs.”

Toddlers ages 4 and under will have their own area to enjoy with their parents. Toddler Land will include two bounce houses, a corn crawl, sensory activities and a crafts area.

“We tripled the walk-around area at the end of the drive-thru and we have incorporated elements of Hanukkah and Kwanzaa” Williams shares. “One

Photos courtesy of MCBOCC MSTU Marion Oaks and St. John Lutheran Church and School

of the most popular requests was for a skating rink, so we will have a pop-up rink provided by Ocala Premier Inflatables. It will cost $8 for 15 minutes and skates will be provided. Also new this year is a Christmas Reflection Labyrinth, where there are stations playing out the Christmas story.”

The drive-thru portion of the event is provided and set up by Tavares-based Holiday Outdoor Decor and the work started in mid-September. This year’s event opened to the public on November 25th.

“Outside the drive-thru, everything else is done by our church and school staff and volunteers. It is quite an undertaking, with everyone working after school, work and on weekends just to set everything up. And then, once it opens, the event is totally operated by volunteers,” Williams explains. “The event couldn’t happen at all without our generous sponsors, both corporations and individuals, as well as community donations. And the Florida Horse Park people have been so welcoming and accommodating from the moment we brought the idea to them to host the event.”

For Florida Horse Park Executive Director Jason Reynolds, it has been a good partnership.

“We are thrilled to partner with St. John Lutheran Church and School for the Ocala Christmas Light Spectacular. For those who were able to enjoy the drive-thru among the more than 1 million lights, they truly understood just how spectacular an event it was,” Reynolds offers. “This year will surpass last year, and I cannot wait to bring my family to witness this magical event.”

The event has also exceeded the expectations of St. John Lutheran Pastor Rev. Jeff Shanks.

“We really didn’t know how the first event would be received and wondered if anyone would even show up. It was a big moment when the first headlights turned in and then the vehicles just kept coming and coming,” says Shanks. “As each night passed, we saw how families, some coming in their pajamas and setting out blankets, were just enjoying everything so much. The joy just kept building every night and that feeling was so wonderful for all of us. We invite everyone to join us this year and share in this joy.”

OCALA CHRISTMAS LIGHT SPECTACULAR

WHERE: Florida Horse Park, 11851 SW 16th Avenue (County Road 475A), Ocala

WHEN: 6pm-10pm (last vehicle allowed in at 9:30pm) Monday-Sunday, through December 30th (closed Christmas Eve & Christmas Day)

TICKETS: Cars, SUVs, trucks and minivans, $20 Monday-Thursday through December 15th, $30 Friday-Sunday and $30 Monday-Friday December 19th-23rd; vans/ minibuses (15 passengers), $50 all days; regular size buses, $100 all days; skating rink, $8 for 15 minutes. Pay at the gate with cash or credit card. You can purchase tickets online at ocalachristmas.com and you must redeem them on app/email or cellphone (do not bring printed ticket).

A Short Drive: A Starred Weekend

By Jennifer Hunt Murty

When the Michelin Guide revealed its inaugural selection of Florida restaurants in June, stars were issued to 15 restaurants in Miami, Orlando and Tampa. Along with issuing coveted one and two stars for fine dining establishments, the guide gave Bib Gourmand awards to 29 other restaurants worthy of a visit where one can have two courses and a glass of wine or dessert for under $49. The Bib Gourmand is named for Bibendum, the friendly Michelin Man company mascot.

That list of Sunshine State eateries was all it took for this foodie to start planning a few road trips. And my reaction was exactly what was intended by the Michelin brothers, Andre and Edouard, who were famed for making tires, back in 1926 when they started issuing the guide and maps to highlight food worthy of travel.

According to the company’s website, “In 1926, the guide began to award stars to fine dining establishments, initially marking them only with a single star. Five years later, a hierarchy of zero, one, two, and three stars was introduced, and in 1936, the criteria for the starred rankings were published.”

The company says its guide now rates more than “40,000 establishments in over 24 territories across three continents.”

The Michelin brothers’ remarkable foresight allowed them to create a marketing platform that is just as relevant now as it was almost 100 years ago—making “driving, tourism and the search for unforgettable experiences available to all.”

As luck would have it, the Ritz-Carlton Orlando, Grande Lakes, home to one of the Michelin star restaurants, Knife & Spoon, invited several of the other restaurants

Photos from the fi rst night event, Mingle with the Chefs, supplied by Ritz-Carlton Orlando, Grande Lakes.

An inaugural list of Michelin Guide Florida restaurants spurred a most delicious road trip.

Knife & Spoon

This new signature steak and seafood restaurant at the Ritz-Carlton Orlando, Grande Lakes, conceived and led by award-winning Chef John Tesar, was honored with a Michelin star this year—and for good reason.

According to Tesar, the average steakhouse serves beef aged for 21 days. Tesar’s claim that beef is best dry aged over time is one you can test for yourself at this restaurant. On any given night, diners have the choice to order beef that has been dry-aged 45, 60, 90, 120, 150 or 240 days. For reservations, call (407) 393-4333.

honored by Michelin to participate in a special mid-October epicurean weekend like no other in Central Florida.

Combine great chefs with exceptional wines, custom cocktails at a five-star resort hotel to sleep off the feasting, and you have all the makings of a perfect weekend.

My favorite invitation to try a new flavor during the event was issued by the bartender at Primo, a restaurant located in the adjacent sister property of JW Marriott Orlando, Grande Lakes. While I was contemplating whether to try an Avocado Bloody Mary featuring a potato vodka at the start of an exceptional brunch, he offered, “It’s healthy.”

As he handed the drink across the bar, he shared the basis for the claim: “Everything in the glass comes from the ground. In fact, a good portion of it from the garden we have on premises.”

Primo is unique in that it has an on-site organic garden to support award-winning Chef Melissa Kelly’s classical Italian plates. The day I was there, the restaurant hosted a lineup of six female chefs from across Florida for a five-course brunch that included such delectable offerings as melon carapaccio, roasted pumpkin and steak and eggs.

The final dinner during the Curated Experiences weekend was held al fresco, featuring the talents of chefs from other Michelin-recognized restaurants across the state, with each contributing to different courses paired with wines. There is just something so special about sampling truly inspirational dishes, with carefully selected companion wines, under starry Florida skies

Photos from Knife & Spoon

Primo

With just a short walk down a path from the Ritz-Carlton to its sister property JW Marriott Orlando, Grande Lakes, you can enjoy an awardwinning farm to table menu craft ed by

summer.

For reservations, call (407) 393-4444.

on a fall evening. The long tables where guests sat ensured everyone was included, even those who came solo.

Following dinner, we were treated a private concert by Jim Beavers and Jon Nite, Nashville songwriters behind many number one hits for country music artists such as Tim McGraw, Keith Urban, Miranda Lambert and Darius Rucker, and a fantastic fireworks finale—a perfect ending to a perfect meal.

Although the resort’s Curated Experiences weekend takes place only once a year, you can still enjoy the Michelin star dining experience any weekend with a visit to this special resort. Only an hour and a half drive from Ocala makes it an easy choice for busy people looking for a convenient luxury getaway.

In addition to the exceptional meals and bespoke experiences this destination has become known for, the resort also offers amenities such as a world class spa, championship-level golf course and a newly renovated pool. Somehow, the resort manages to create lots of quiet spaces on the sprawling property, which allows you to enjoy quiet time in a hammock or find a spot to catch up with a friend and talk without being overheard. They’ve made it so you never have to leave the resort once you let the valet park your car, which makes it extra hard to leave when it is time to go. But it’s entirely doable—especially knowing you’ll be back.

To learn more about the Michelin Guide, including the list of 2022 Florida Michelin Stars and Bib Gourmand listings, go to guide.michelin.com

Photos from Primo

Chef Melissa Kelly. This restaurant was recommended by the Michelin folks this

Ritz-Carlton Orlando, Grande Lakes

For reservations, call (407) 206-2400.

Top photo: Bird’s-eye view of the pool; Left photos: Standard king room; Right photo: Family cabana.

LIVING

Driveable Destinations: Tarpon Springs

An excursion to The Sponge Capital of the World charms visitors with historic quaintness, Greek culture and plenty of places to shop, dine and explore, including the nearby Anclote Key Preserve State Park.

Photo courtesy of Visit Florida

Tarpon ExploringSprings

A short drive away from the Horse Capital of the World is the Sponge Capital of the World, where you can find plenty of places to shop, dine and explore, including the historic Sponge Docks and the nearby Anclote Key Preserve State Park.

By Julie Garisto

Atrip to Tarpon Springs offers a picturesque and endearingly kitschy Florida experience, transporting you to Greek isles of yesteryear, the scenic shores of the Gulf Coast and The Sponge Capital of the World.

The area’s biggest draw is the Tarpon Springs Historic District and Sponge Docks, where the village-like setting harks back to the distant homelands of Kalymnos, Hydra and other Aegean Islands communities and where Grecian traditions add life to Pinellas County’s northernmost municipality.

Tarpon Springs has the nation’s highest per capita representation of Greek immigrants. The town’s Hellenic traditions started with the sponge divers who brought their families and underwater finesse to the Gulf Coast around 115 years ago and commercialized what is now the historic Sponge Docks district.

On arrival, you will feel you have crossed through a portal to Europe via the Aegean Sea.

Dodecanese Boulevard, the main thoroughfare in the sponge docks area, resembles a market street on a Greek island, albeit with Floridian touches. Palm trees and antique lampposts line the sidewalks. Whitewashed storefronts and Mediterranean Revival buildings attract shoppers and diners alike.

With around 1 million tourists visiting annually, the Sponge Docks can get crowded. We recommend you visit on a weekday or arrive in the morning or late afternoon. A sunset stroll by the old fishing boats will reveal skies of cotton candy pinks and oranges. Here, you get real Florida beauty and old world Greece converging in one spectacular moment.

Delectable Dining

While strolling Dodecanese Boulevard, you will be overtaken by the olive oil and garlic aromas of marinated gyro meats spinning on spits by the Hellas Restaurant & Bakery window, along with

Photo courtesy of Visit Florida

moussaka, pastitsio and other Greek staples.

For more than 50 years, the venue has brimmed with diners, some of whom ooh and ahh at the flaming Saganaki cheese presentation at their table as if it were Fourth of July fireworks. The bakery, however, is the true scene-stealer here, boasting a colorful drool-worthy display of puff pastries, cakes, baklava and kok, Greece’s answer to the creme puff.

After dessert, break the Grecian spell for a moment for a cafe con leche from Sabor a Cuba, in the Sponge Exchange Shopping Village. The cafe also sells hand-rolled cigars.

The Sponge Exchange complex is a great place to park for free—as long as you frequent one of the businesses. One of Tarpon Spring’s best restaurants, Mama’s Greek Cuisine, can be found there, along with a slew of retail and

specialty shops. Greek folk musicians strumming the bouzouki often frequent the tiled patio or headline at Mama’s with belly dancers.

In 1980, Demetrios Salivaras opened the family-friendly Mykonos eatery, which serves grouper sandwiches, gyros, moussaka and other Greek favorites. In 2010, he opened Dimitri’s on the Water, a Greek seafood-steakhouse on the waterfront at the south end of the Anclote River. Here is where you can enjoy a romantic sunset meal with a heart-stopping view, delicious chargrilled octopus and other surfand-turf delicacies.

If you’re buying gifts, shop the area’s wide array of natural sponges (of course) at places such as Tarpon Sponge Company or the Spongeorama Sponge Factory.

Anclote Key

The afternoon sun can get oppressive over the Sponge Docks. Cool off with Gulf Coast breezes by hopping on a ferry to the idyllic island chain of Anclote Key Preserve State Park. You are almost guaranteed to see playful dolphins jumping alongside the boat as you become mesmerized by the twinkling turquoise waters.

Three islands make up the chain: Anclote Key, a 440-acre nature preserve; Three Rookers Island, a bird sanctuary; and the North Anclote Sandbar, the only patch where dogs are allowed. While strolling Anclote’s shores, you might catch a glimpse of an American oystercatcher, American bald eagle or the scuttling piping plover.

A portrait-worthy lighthouse still illuminates the islands, thanks to the efforts of the Friends of Anclote Key State Park & Lighthouse, a group

Top photo courtesy of Visit Florida; Left photo by Julie Garisto

that recommissioned the beacon in 1995 after it fell into disrepair. The landmark has been partially restored with interpretive signage and its light was relit in 2003.

The amount of time you spend at the preserve will depend on your mode of transportation. If you take your own boat or charter one, you can camp there overnight.

Odyssey Cruises and Spongeorama both provide dolphin sightseeing trips and other options, all at reasonable prices.

Windsong Charters & Boat Rentals and Private Island Charters provide captained and un-captained boats, pontoons and other vessels.

More To See

While Tarpon Springs is renowned for its Greek heritage, the town has more facets than most visitors realize.

Downtown Tarpon Springs offers a slew of boutiques, breweries and the Replay Museum, a repository of vintage arcade games and pinball machines. Surrounded by colorful bungalows, the pedestrian-friendly downtown area has become a destination in its own right.

On the campus of St. Petersburg College in Tarpon Springs, you’ll find the Leepa-Rattner Museum of Art, which holds a respectable collection of original fine art.

Travel east and you’ll find the sprawling nature of Brooker Creek Preserve and Lake Tarpon, a favorite of local anglers.

Throughout the town, roads wind through hilly landscapes and along idyllic waterways such as the Spring Bayou, where big oaks and stately Victorian homes take you back in time to turn-ofthe-20th-century America.

Ge ing there Expect to drive around two and a half hours southwest of Ocala to reach the Sponge Docks. En route, you’ll encounter lush natural beauty and vintage Florida sights. Take State Road 200 to U.S. Highway 41 and you’ll drive through tree tunnels and pass lakes and rivers framed by moss-laden oak trees. Dunnellon, Hernando, Inverness, Floral City and the rolling hills of Brooksville are on this route.

If you’re hankering for a hot meal, stop at classic spots such as Stumpknocker’s or Red’s Restaurant, both near the Withlacoochee River at the Marion-Citrus County line, or grab some sandwiches or wraps at Subs, Salads & More in Hernando and picnic at Lake Hernando Park.

In Brooksville, the Florida Cracker Kitchen is a favorite for breakfast and its younger sibling, the Florida Cracker Cook Shack, serves “Florida soul food” for lunch and dinner. Or try the “world famous” hotdogs at the Coney Island Drive-Inn.

Another option is to head west on State Road 40 to U.S. 19 then head south. Picturesque

Crystal River and Homosassa Springs Wildlife State Park provide worthwhile stops.

Farther south on U.S. 19, the classic roadside mermaid attraction, Weeki Wachee Springs State Park, also beckons visitors with a nature cruise and, in the summer months, the Buccaneer Bay water park.

A detour through the small fishing village of Aripeka offers sweeping views of grassy wetlands. It’s where world-famous artist James Rosenquist lived. Once there, you’ll understand why.

The south-by-southwest trip to Tarpon Springs offers a fun-filled tranquil escape with a nice ratio of recreation, relaxation, historical quaintness and mind-blowing scenery.

On the ride home, you’ll feel like you really got away for a spell, having experienced old world Europe, Main Street USA and swatches of authentic Florida paradise all in one excursion.

To learn more, go to visitflorida.com/ places-to-go/central-west/tarpon-springs; exploretarponsprings.com; or spongedocks.net

Photo courtesy of Visit Florida

Dogs

1I believe furry angels are sent by God to love us unconditionally and bring joy every day.

Our family loves the Faithfully Guided Health Center because focusing on spirit, mind and body is key to our health and well-being.

3Yoga and meditation are how I remain grounded, focused and connected so I can be fully present for my coaching clients.

2Jeanne Henningsen

SHARES THE THINGS SHE CAN’T LIVE WITHOUT

Jeanne is the founder of Ignite Ocala, which helps area nonprofits, and president of Monarch Leadership Group, a coaching and consulting firm. She has a passion for community service and touching lives. Among the things she can’t live without are her husband, James, and daughter Juliana, sister getaway weekends and escaping to the mountains for peace and balance.

5The Appleton Cultural Center (Appleton Museum and Ocala Civic Theatre). Art is so inspiring, fascinating and emotional for me.

Precipitation by Origins is hands down the best moisturizer I have found!

My Vionic shoes may not be the most stylish in the room, but my feet have the support I need.

Downtown Ocala: LaCuisine for special dinners, Stella’s for that perfect bottle of wine and casual dining, and Agapanthus, Gallery on Magnolia and Serendipity special and unique gifts.

I’ve never liked coffee, but chai tea is my go-to and my faves are Buzz ‘n Grind, Starbucks and Symmetry

Jake and Gracie

Photo by Jenny E. Photography

Let’s Talk Turkey

You may be surprised to learn some of the history behind the Meleagris gallopavo.

By Scott Mitchell | Photography by Michael Warren

The Silver River Museum & Environmental Education Center inside Silver Springs State Park sits in a sprawling campus that includes and is surrounded by a deep and natural landscape. From towering pines and oaks, to palmetto thickets and dense scrub, the environment continues to be home to an abundance of wildlife.

You can imagine the attraction this flora holds, both now and in years past, for a variety of animals and birds such as wild turkeys, including the ones in the photo above, which was taken inside the park.

Each year during the holiday season, dinner tables across the United States feature a longtime favorite, the tasty turkey. As a main entrée for many feasts, one would think that turkey is about as traditional as it gets. There is, however, much more to the grocery store-bought turkey than most people know.

Our holiday birds have taken a winding path

that spans two continents and involves crossing the Atlantic Ocean twice. There are now both wild turkeys and domestic turkeys, but it has not always been so.

There currently are five subspecies of the North American Wild Turkey: the Eastern, Merriam’s, Rio Grande, Gould’s and Osceola. Each variety lives in different regions, spanning from Mexico north across the U.S.

The Osceola is limited to Florida and is a beautiful yet cagey bird. The wild turkey is enjoyed by birders and hunters alike and even made the short list for our national symbol during our nation’s founding (nominated by Ben Franklin but bumped by the bald eagle).

Archaeological finds, genetic analysis of ancient turkey bones and dusty historic accounts from early Spanish explorers and priests indicate there were several more subspecies that no longer exist. These same scientific clues also link our holiday turkeys to one of the ancient

extinct varieties (sort of like our small lap dogs’ connection to the wolf).

Based on all this sleuthing, we know that turkeys were domesticated about 2,000 years ago by Native American people in two different areas of North America: the four corners region by the Anasazi (presently comprising southeastern Utah, northeastern Arizona, northwestern New Mexico and southwestern Colorado) and in Southern Mexico by the Aztec. Native farmers kept the birds for both their meat and their feathers.

Although Hopi and Zuni people still live in the Southwest, the Anasazi turkey eventually

became extinct as those cultures were impacted by the arrival of outsiders from Spain and elsewhere. The Aztec variety, however, made an impression on Spanish conquistadors. Some of these birds were brought back to Spain during the 1500s and 1600s, where they were further domesticated. These birds quickly ended up in barnyards across Europe.

While the first English Pilgrims who arrived in what is now Cape Cod in 1620 may not have enjoyed turkey for their first Thanksgiving feast, it was not long before the domesticated Aztec-SpanishEnglish turkey made its way back across the Atlantic.

By the time of the American Revolution, turkeys would have been a common sight on an American farm or dinner table.

And, even now, the wild ones continue to roam the woods and marshes of our own beloved state park.

Scott Mitchell is a field archaeologist, scientific illustrator and director of the Silver River Museum & Environmental Education Center, located at 1445 NE 58th Ave., Ocala, inside the Silver River State Park. To learn more, go to silverrivermuseum.com.

Becoming A Man Of A Certain Age

By Dave Schlenker | Illustration by David Vallejo

Iclearly remember scoffing at the rubber shower mat in the hotel bathroom. It hung off the tub, inviting people “of a certain age” to put aside their walkers and Brylcreem to spread out the mat to prevent slips in the shower.

Safety first. Get in, get out. Time for Matlock.

Then I stepped over the rubber mat and— you see this coming—slipped in the shower in a cartoonish flurry of flailing limbs and expletives. I smashed an elbow, a knee and parts I did not know I had.

Once I ran out of cuss words, I spread out the mat, showered and nursed my bruises. Turns out, I am a Shower Mat Guy.

This happened during the summer, and I tell the story because it may explain my current “nospring-chicken” predicament. My left foot has two fractures, and I have been hobbling around in a boot and with a cane since early October. It is as pitiful as it is hilarious.

Several things of note:

I do not know for sure that my bathroom slip broke my foot. Fact is, I had been wondering for months why my left foot hurt every time I put it on the floor. Finally, my wife sent me to the doctor.

Fractures, the doc said. “How did you do this?” he asked. “I have no clue,” I answered.

Without a single source of trauma to track, the official explanation was bones randomly break for men “of a certain age.”

Ouch. That’s why I scanned my memory for a better explanation—a bar fight, maybe, or damsel rescue or one-handed catch in the corner of the end zone amid wild cheers and metacarpal snaps.

Then I remembered the bathtub fall. No heroics. Just a whimpering naked guy crumpled up in a tub.

I still am not sure that is when I broke my foot, but I like it better than “Well, you’re old and stuff just snaps.”

By the time you read this, I will be wearing shoes on both feet. I hope.

The doctor tells me if I stay off my foot for six weeks, I’ll be as good as new (or as close to “new” as a 54-year-old with a beer belly, high blood pressure and rubber mats can be). Six weeks is an awfully long time to sit and, as a guy with a certified short attention span and a hankering for distant snacks, I have not followed orders.

Thus, here is Dr. Dave Crumplefoot’s medical advice: If there is a rubber mat on the tub, use it.

If your foot becomes swollen and painful, don’t walk across New York City on vacation or hike mountains during photo shoots or run from oozing zombies at haunted houses or mow the lawn or pick up a 70-pound puppy too afraid to get into the car.

And if your wife tells you to go to the doctor, go to the doctor. Do not employ husband logic. After all, you will need her to bring you snacks.

Getting In The Spirit— With Plants

A fun way to enhance the holidays is by using your houseplants to create festive displays or tabletop vignettes.

By Belea T. Keeney Illustration by Jordan Shapot

Many people decorate their homes and yards for the holiday season—after all, who doesn’t love the blow-up, air-powered Santa Claus on a Harley inflatable?

Plant people like to decorate, too. From the tried-andtrue collection of cheerful poinsettias by the front door to the magnolia ropes on a staircase to a blue fir tree sparkling with holiday decorations, there are fun ways to invoke the winter and holiday spirit by using your houseplants and bringing parts of the yard into your home.

Here are some ideas gleaned from area decorators, garden shops and family traditions. Fair warning: I’m a minimalist, so most of my suggestions will veer into a conservative/tasteful-some would say kinda dull-style. If you’re a maximalist, then you know that too much is not enough and way too much is just right. Decorate for yourself; whatever makes you smile is terrific.

Container displays are a fun decorating idea that can incorporate lively greens, cheerful reds and whites, or other color

combos. Silver and blue create a great winter vibe, too. Start by grouping your houseplants together so the sheer volume of the green makes its own statement. Then, dress up a tall, sturdy plant (a rubber tree, ficus or corn plant could work) with some potted azaleas in red and white at the bottom and hang some delicate white lights among the plant’s sturdier stems. Add some candy canes and finish up with a few gold Christmas tree ornaments in the plant’s branches and its pot.

Another instant fix for houseplants is to wrap the pots like presents, with gift wrap and bows. You can go minimalist by using all one color for wrap and one for bows or go maximalist and wrap all of the pots in di erently patterned paper. Since most indoor plants don’t need a lot of water in winter, you can get by with the paper wrapping for a few weeks and not worry about it getting stained. Come January, recycle the paper and bows and you’re good to go.

Multiple green houseplants all wrapped in white paper with red and/or green ribbons and bows would make quite the Christmasy state-

ment. Add some ornaments and color-coordinated candles and you’ll have a charming display. If you want to go for more of a winter vibe, pick silver paper, blue ribbons and bows and add a touch of sparkling lights to evoke a holiday spirit. Gold and white also gives a seasonal touch, mimicking snow-covered footpaths through the woods and the warmth of a family fireplace. I’ve also seen striking silver and turquoise combinations, as well as gold and pink displays that were enchanting.

Consider using your houseplants as part of a festive centerpiece. Grab a tray to contain the display. Start with a houseplant in its pot, add a couple of white candles, fill in with some holly branches or magnolia leaves and, voila, you have a charming vignette. This is a good opportunity to use some of Grandma’s old silverware, too. Fill things up with some greenery from the yard, add Christmas tree decorations or candles, then add pine cones, spray painted silver or gold.

For years, I had a red and green Christmas themed scarf that I used to wind in between a half dozen gold candles, then filled gold-rimmed wine glasses with white sand and added small red votives. (The scarf got ruined one year when a cat “helped”

redecorate the table by spilling lit candles and wax, plus gravy, on it. Sigh.) Check your closet and jewelry box for gold and silver belts, scarves, pins and necklaces to add to your plant centerpieces.

You can also spray paint interesting branches from your yard with silver, gold, red or green. Bare branches interspersed in a display have a sculptural impact and, when backlit with an up-light, give a stark, wintery feeling.

You can go shopping in your own house, or, if you want to make it a social thing with friends and neighbors, host a holiday exchange party. Everyone brings décor items they want to swap, everyone drinks a little wine, folks swap and everyone goes home with new inspiration and new ideas!

Celebrating the holidays should be thoughtful and fun for you and your family. Pick items and colors that evoke the holiday spirit and enjoy these special few weeks of the year.

A native Floridian and lifelong gardener, Belea spends her time off fostering cats and collecting caladiums. You can send gardening questions or column suggestions to her at belea@magnoliamediaco.com

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