The Lakelander - Issue 61 / Taste by The Lakelander

ISSU E 61

INSPIRING RECIPES AND STORIES FEATURING OVER 25 LOCAL RESTAURANTS

Learn Why So Many Floridians Are

Kicking 2020 to the Curb (Except Itâ&#x20AC;&#x2122;s Savings!) & SEIZING THE New YEAR AT THE ESTATES

WON IN 4 CATEGORIES: Retirement Living Independent Living Assisted Living Nursing Home

UNCOMPROMISED RETIREMENT LIVING

Top Four Reasons

WHY THE ESTATES IS THE PLACE TO BE IN 2021!

1. You have size and strength to keep you safe. We have the support, resources and financial strength of over 34 years to weather even the toughest challenges.

2. Stability, security and financial peace of mind always. Protecting your assets is especially important in uncertain times. In contrast to the unpredictable expenses of home ownership, our stable, affordable monthly service package covers nearly all your needs including home maintenance, basic cable, utilities and even a flexible dining program.

3. The support of a caring community. There is comfort in knowing youâ&#x20AC;&#x2122;re not alone. At The Estates, you gain the support of friends and neighbors, plus amenities to keep you connected, including faith services and a new state-of-the-art fitness center and wellness programs and so much more. Our staff and essential services, including security, maintenance and award-winning health care are also on site if needed.

4. VIP MOVING PACKAGE TO SETTLE YOU INTO A CAREFREE LIFESTYLE. Make a move while the real estate market is still HOT and get the support of our moving team! Trade the worries of home for an award-winning lifestyle and secure nest egg for now - and the future.

INSPIRE YOUR LIFESTYLE WITH

Unique, Well-Designed

HOMES

Your home should be an oasis – a cheerful place with an open, welcoming layout where you can unwind and, spend time with those you love. At The Estates, you’ll find a place where you can relax in the comfort of a stylish, well-planned apartment home, all while always having a full social calendar and a myriad of amenities. “Knowing we’ll be supported at The Estates, no matter what comes our way, has allowed the residents to truly be at ease. With services and amenities like a beauty shop, chef-prepared dining and someone to take care of all the maintenance, we don’t need to worry about leaving the community if we don’t want to. I couldn’t think of a better place to be!” – DENNIS & MARY DRURY

Dennis & Mary Drury

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We're safely welcoming new residents!

Don’t miss your chance to experience our community and take advantage of unprecedented savings. Call to schedule a safe, in-person tour today! – tours are filling fast!

1001 Carpenters Way | Lakeland, FL 33809 | EstatesAtCarpenters.com

863-588-7284 Like Us on

TASTE is a matter of opinion.

WHETHER IT’S A FORMAL GATHERING OR BREAKFAST IN BED, OUR QUALITY FURNITURE WILL MAKE AN IMPRESSION THAT’S JUST RIGHT.

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Auburndale 521 Hughes Rd. (863) 967-6602 ++ Bartow 1350 N. Broadway (US 98) (863) 533-1611 ++ Eagle Lake 1515 Hwy. 17 N. (863) 294-7749 ++ Frostproof 500 N. Scenic Hwy. (863) 635-2645 ++ Ft. Meade 1401 Hwy. 17 N. (863) 285-9757 ++ Haines City 35495 Hwy. 27 (863) 422-3144 ++ Lakeland - Christina 6100 S. Florida Ave. (863) 646-2921 ++ Lakeland - Combee 1225 N. Combee Rd. (863) 665-3111 ++ Lakeland - Lake Gibson 6625 US 98 North (863) 858-3866 ++ Lakeland - North 1409 N. Florida Ave. (863) 682-8107 ++ Lake Wales 126 Hwy. 60 W. (863) 676-6515 ++ Winter Haven North 1399 6th St. NW (863) 251-2039

“We miss you, too!”

In 2020, many of our clients who had enjoyed frequent lobby visits instead made another choice. They elected to use our diverse set of remote products to do their banking electronically: mobile banking app, mobile deposit, online banking, bill pay, remote deposit capture and more. We took great care of them. There was one thing, however, that could not be replicated virtually: the glorious aroma of fresh-baked cookies wafting through our lobbies. Recently, our cookies—chocolate chunk, oatmeal raisin, peanut butter and more—asked us to reach out and let you know they miss you, too. Our lobbies and drive thrus are always open during regular hours. When you are ready, we look forward to serving you again, in person. Virtual cookies are just not the same.

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W H E R E W O R D S FA I L ,

- HANS CHRISTIAN ANDERSON

Music possesses a power that transcends words. And, we’re honored to be in the business of sharing music with you. It’s in our joys and sorrows. Our fondest memories and our greatest fears (we’re looking at you, Jaws). Music connects us. And, while music can’t bring us together in the same room right now, it’s still connecting us each day. Stay tuned… We still have a lot to say.

P R E S E N T E D BY

LAKELANDâ&#x20AC;&#x2122;S NATIONAL CHAMPION SOCCER TEAM The Florida Tropics, 2019-20 MASL Eastern Conference Champions and 2019 UPSL National Champions, are on the hunt for another indoor soccer title. After four straight home games to open the season, The Tropics have fought hard to maintain what is so far a perfect record at 4-0. In the offseason The Tropics were able to secure several MASL All-Stars including Ian Bennett, formerly of the Milwaukee Wave. In the first four games of the season, Ian has put up two hat tricks and a cumulative 7 goals, leading the team in its strong start to the season. Following the short winded season last year due to the Covid-19 pandemic, The Tropics are proud to be able to bring our fans in Lakeland a safe and enjoyable family experience. The Tropics home games take place at The RP Funding Center, just outside of downtown Lakeland.

For ticket info and other team updates, give us a follow at our Facebook page or visit our web site! fb.com/FLTropics fltropics.com

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C O N T E N T S ISSUE 61

ON THE COVER Uli & Co., a local event-design team, shares expert advice on creating the perfect mezze, cheese, and charcuterie boards. Photo by Jason Stephens

TH E L A K E L A N D E R

NOW A FREE VIRTUAL EVENT! MARCH 11 | Noon to 3pm EST

PREPARE TO STEP UP AND LEAD LIKE NEVER BEFORE — WITH THE 2021 FORUM AT SEU PREPARE TO STEP UP AND LEAD LIKE NEVER BEFORE — WITH THE 2021 FORUM AT SEU

This FREE, 3-hour virtual event will show you how to rise above the rest in times of uncertainty. This FREE, 3-hour virtual event will show you how to rise above the rest in times of uncertainty.

This speakersinclude: include: This year’s year’s speakers

TONY DUNGY

BOB GOFF

TONY DUNGY

Pro Football Hall of Fame Pro Football Hall of Fame Sports Analyst & Former NFL Coach Sports & Former NFL Coach NewAnalyst York Times Bestselling Author

New York Times Bestselling Author

BOB GOFF

New York Times Bestselling Author New York Times Bestselling Author Honorary Consul to the Republic of Uganda Honorary Consul to the Republic of Uganda Attorney & Founder of Love Does

NONA JONES

Head of Faith Partnerships at Facebook Head of Faith Partnerships at Facebook Bestselling Author Bestselling Author Host of The Nona Jones Show

Attorney & Founder of Love Does

Host of The Nona Jones Show

FORUM AT SEU | Southeastern University | 1000 Longfellow Blvd., Lakeland, FL 33801 | E: SEUforum@seu.edu | P: 877.FORUM2021

CONTENTS

68 FEATURES

56 • HOSTING

68 • TRADITION

Boards

For The Love Of Red Sauce

Understanding snack boards and creating your own with advise from local snack board stylist experts.

Featuring some of Lakeland’s best Red Sauce dishes and a recipe to create your own house-made marinara.

TH E L A K E L A N D E R

78 • FRESH TAKE

Healthyish Lakeland entrepreneurs find the perfect balance in their eclectic menu highlighting health conscius meals and southern comfort food.

HOLLIS CANCER CENTER "Finding out I had breast cancer was devastating, but I was extremely reluctant to undergo chemotherapy if I was going to lose my hair. Fortunately, at Hollis Cancer Center, I didn't have to choose between the two."

Scalp cooling technology prevents or significantly reduces hair loss in approximately 60% of patients undergoing chemotherapy. Ask about our scalp cooling system for you or your loved one. At the Hollis Cancer Center, we provide patients and their families with the most comprehensive and leading-edge breast health services in a patient-centered, compassionate environment. Among the conditions we treat: - Breast cancer care - Genetic counseling and testing - Breast and nipple pain care

- Fellowship-trained Breast Surgeons with Hidden Scar certification - Specially designed chemo infusion suites overlooking serene natural setting

To make an appointment, call 863.603.6565.

myLRH.org

88 • FOOD TOUR

10 Lakeland Foodie Experiences Featuring over 20 local spots for the perfect day and night out.

98 • LOCAL FAVORITE

The New American Diner

For over 20 years, Britt’s Cafe has been serving more than just American breakfast and burgers.

DEPARTMENTS

22 • MASTHEAD

26 • LETTERS

30 • METRO

24 • CONTRIBUTORS

28 • EDITOR’S NOTE

44 • GREATER LAKELAND

TH E L A K E L A N D E R

114 • HISTORY

Thank You!

Voted Best AUTO BODY & COLLISION

Bartow Ford is honored to be the only auto dealer to win all automotive categories! New Car Sales Auto Body & Collision

Used Car Sales Oil Change

Auto Service Department Tire Dealer

Customer Service

Since 1948, we have had the privilege of serving this community and we truly believe that it is our people who make us different. Thank you to all for taking the time to nominate and vote for us as the Best of Central Florida

“We’re different and we prove it” 2800 US HWY 98 N • Bartow, FL 33830 800-533-0425 www.bartowford.com

Curt Patterson

Jason Jacobs

PUBLISHER

ASSOCIATE PUBLISHER

Sally Ibarra Barceló

Daniel Barceló

EDITORIAL DIRECTOR

CREATIVE DIRECTOR

Advertising ADVERTISING DIRECTOR ADVERTISING SALES

Curt Patterson | 863.409.2449 Jason Jacobs | 863.606.8785

Editorial CONTRIBUTORS

COPY EDITOR

Sally Ibarra Barceló, Victoria Bardega, Benjamin Vickers, Leigh-Anne Hemenway Pou, Allison Stephan Laura Burke

Creative DESIGNER PHOTOGRAPHERS

STYLIST

Nate Chappell Dan Austin, Nate Chappell, Joshua Mcfarquhar, Jason Stephens Lisa Malott

Digital DIGITAL MARKETING DIRECTOR

Sally Ibarra Barceló

Circulation CIRCULATION DIRECTOR VP, FINANCE GENERAL COUNSEL

Jason Jacobs Deb Patterson Ted W. Weeks IV

Issue 61 The Lakelander is published ten times annually by Patterson Jacobs Media Group, P.O. Box 41, Lakeland, FL 33802. Reproduction in whole or in part without express written permission of The Lakelander is prohibited. The Lakelander is not responsible for any unsolicited submissions.

YOUR ANYTIME PLACE COFFEE HOUSE & CASUAL EATERY

DOWNTOWN 205 EAST MAIN STREET 863.682.1210

Contact: Patterson Jacobs Publishing, P.O. Box 41, Lakeland, FL 33802 863.701.2707 • thelakelander.com Customer Service: 863.701.2707 “Trust in the Lord with all your heart, and lean not on your own understanding. In all your ways acknowledge Him, and He will direct your paths.” Proverbs 3:5-6

LAKE MORTON 100 LAKE MORTON DRIVE 863.500.9500

TH E L A K E L A N D E R

C O N T R I B U T O R S THE WRITERS AND PHOTOGRAPHERS THAT MAKE THE LAKELANDER

“Beer Me” Photographed by Nate Chappell, pg. 46

VICTORIA BARDEGA

NATE CHAPPELL Nate Chappell is the newest member of the Lakelander team. He hails from East Tennessee and graduated from Southeastern University in 2018 with a degree in graphic design. He has loved the opportunity to serve this blossoming city as a creative for the past eight years. Nate is passionate about building a platform for others to see themselves represented through art and creating a place for all to feel accepted and beautiful.

Victoria Bardega is a local content creator and owner of Arlo Jean. She completed her B.S. in Journalism/ Public Relations at Southeastern University. Her editorial work has been featured in The Magnolia Journal and Darling Magazine. When she’s not writing or strategizing social media campaigns, she’s filling up the pages of her passport with her husband. Check her out at vbardega.com and on Instagram @vbardega.

natechappell.com • @chappynate

As The Lakelander’s graphic designer, you play a big role in putting together the magazine. What do you hope our readers get from this issue? We have such an incredible catalog of creatives in this issue who constantly exceed expectations when it comes to tasting and experiencing the food they produce. I hope our readers are inspired by the diversity in flavors and cultures that our community has to offer, in addition to discovering new places that challenge their palettes. As a talented illustrator and photographer, who are some of your biggest artistic inspirations? A lot of what I create comes from a deep appreciation for those who have mastered their style of art, like Salventius and his one-line portraits or Tom Kemp with his cerebral approach to ceramics. When I need inspiration or perspective to design something a little more out of the box, I look to creatives like Nicholas Scarpinato and Jun Cen who have consistently challenged what design

can and should look like through their surrealism and deconstruction of perspective. This will be the ninth issue of The Lakelander on which you’ve worked. Do you have a favorite? I think the Wellness issue has been my favorite so far. Overall, it’s a stunning issue with highly resourceful information that we intentionally curated to offer every reader something to connect with. Plus, illustrating an article for a magazine has been on my bucket list ever since I first started designing, so I’m definitely a little biased. What is your favorite part of building an issue of The Lakelander? I am so grateful for the opportunity to create for such amazing people in our cool little town. As a designer, my one and only real goal is to visually communicate the encouraging stories throughout our pages. I’m humbled to be a part of amplifying the inspirational voices that allow us to grow as individuals and as a city.

TH E L A K E L A N D E R

LEIGH-ANNE HEMENWAY POU Leigh-Anne Hemenway Pou is a Realtor and native of Winter Haven. A graduate of the University of Mississippi, she credits her time spent in the city of Oxford, MS, for cultivating her local of local cuisine. Leigh-Anne and her husband are proudly raising their family in Winter Haven. See the masthead on pg. 22 for a list of all contributing writers and photographers.

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When her choice matters most

L E T T E R S COMMENTS FROM LAKELANDERS

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we are here to help

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YourChoiceLakeland.com 1234 E. Lime St Lakeland 33801 863-683-2341

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Carefully Curated

Step up your self-care in the CARE area of our store. It’s a thoughtfully curated collection of specialty body care items—including vitamins, aromatherapy, natural soaps, and much more.

GreenWise Market 4747 S. Florida Ave. Lakeland, FL 33813

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E DITO R ’ S N OTE

Flavor of Community henever I visit a new city, the first thing I say to my husband is, “Let’s find the locals’ spot.” We’ve usually done our scouting and are familiar with where we are headed — leaving room for a little spontaneity, of course. My restaurant of choice is that which embraces local culture and an entrepreneurial spirit, and maybe even features a local architect’s work. The service, menu, and design are in perfect harmony, using products sourced just a few miles down the road. With limited travel due to restrictions this past year, I was reminded to be a tourist in my own city. Perhaps it was ordering something new off the menu and feeling a sense of gratitude, but these places brought back special memories while also creating new ones. The act of being fully present and engaging all of my senses made for new experiences at the local restaurants I visit often and, to a degree, took for granted. While some nights call for homecooked meals, recreating family recipes is a love language for me, and adding my own traditions around them brings an extra sense of joy. I grew up around authentic Mexican food with recipes passed down from generation to generation. Creating these recipes makes me feel as if I am preserving history (even if it’s just family history), from the way I was taught to brew my coffee to one of

With limited travel due to restrictions this past year, I was reminded to be a tourist in my own city. Mexico’s most sophisticated, delicate, and complex dishes: mole. When creating these special recipes in our home, we get to support another pivotal part to the food culture in Lakeland: local farmers and familyowned, international food stores. In this Issue of The Lakelander, we are excited to feature the food culture that makes up our city’s sense of community. Featuring over 25 restaurants, we’ll guide you through Lakeland’s food scene and highlight entrepreneurs contributing to our local food culture. We hope this issue inspires you to sit across the table from loved ones and create new memories over shared dining experiences in the city we call home.

TH E L A K E L A N D E R

Sally Ibarra Barceló EDITORIAL DIRECTOR

M E T R O NEW AND NOTABLE IN LAKELAND

A UN I V E RSA L EX PE R I E NCE For generations, food has been more than just means of survival â&#x20AC;&#x201D; it has been the one thing that connects people from all over the world.

TH E L A K E L A N D E R

Last year left a mark on our dining habits. We shifted what we eat and where we eat due to COVID-19 “stayat-home” orders. Many of us were inclined to prepare home-cooked meals. Whether it was a new recipe or an old family recipe, these meals were little experiences creating new memories or reminiscing on special moments, making life a little sweeter. So, what happens when food activates our senses? For one, food can help us remember some of life’s most meaningful moments as well as transporting us to experiences we’ve only imagined. Food culture is important to who we are and how we connect as a community and society at large. Recent studies have shown that in the past 10 years people are so consumed with a fast-pace way of life and connecting digitally, that having a meal alone while on their phones or tablets is no longer uncommon. National Geographic reports that, “The sharing of food has always been part of the human story. From Qesem Cave near

“FOOD CAN HELP US REMEMBER SOME OF LIFE’S MOST MEANINGFUL MOMENTS AS WELL AS TRANSPORTING US TO EXPERIENCES W E ’ V E O N LY I M A G I N E D .”

I SS U E 61

Tel Aviv comes evidence of ancient meals prepared at a 300,000-year-old hearth, the oldest ever found, where diners gathered to eat together.” In some ways we have been so connected through food that it is difficult to pinpoint or trace the origin of certain recipes and food traditions. James Beard explains it best: “Food is our common ground, a universal experience.” Today, as our world becomes more globalized, the art of food continues to be a reflection of human innovation and artistic ability. Although innovation is good, food trends show that our generation’s newfound beauty in family recipes passed down from generation to generation is a step forward toward preserving our cultures, the past, and connecting us with our heritage. Finding this balance between old and new allows us to honor our past and look forward while preserving the rich values of what culture has been for generations — an avenue for human connections and a doorway to life’s most valuable moments.

METRO

Arcade Nostalgia Abounds At Lakeland’s Rec Room the early 1970s, bars were some of the original locations for testing new arcade games. One of the first — if not the first arcade game to be found — was Computer Space, at a bar near Stanford University. Then, before the official release of Donkey Kong in 1981, Goldie’s on 45th, a bar in Seattle’s University District, was one of two American bars to receive a test console of Donkey Kong. Arguably, this was the beginning of arcade bars. The 1980s were the height of arcades; however, with

technology developing as quickly as it did in the 1990s, their popularity was shortlived as people shifted to playing on home consoles. In 2004, the famously trademarked Barcade was the rebirth of arcade bars. Today, Lakeland has its own local concept of an arcade bar: the Rec Room. Located downtown, you can’t miss the green and blue neon sign in front of the building, setting a whole 1980s’ vibe. The Rec Room features a full bar flanked with televisions and complete with beer, wine, spirits, and specialty cocktails. The token machine at the Rec Room accepts debit/credit

The Rec Room is “Family Friendly” until 9 pm daily. Monday – Thursday 4 pm to 12 am Friday 4 pm to 2 am Saturday 11am - 2am Sunday 11am - 12am

EAT LIKE YOU LOVE YOUR BODY

cards and cash (in case you’re feeling nostalgic). Classic arcade games fill the space at the Rec Room and include Pac-Man, Ninja Turtles, Buck Hunter, and Guitar Hero, and if you’re ready for a more physical challenge, you can opt for skee-ball, hoops, air hockey, or the golf simulator. Last, but not least, the experience isn’t complete without a photo strip of you and your pals, so squeeze into the photobooth and make it a night to remember by indulging in childhood nostalgia or discovering an era you’ve seen only in movies.

REC ROOM 202 N. Massachusetts Avenue Lakeland, FL 33801 recroomlkld.com

SoFresh serves nutritious, to-go, made-to-order meals complementing the fast-paced lifestyle of those looking to feel their best. The menu offers plenty of options to choose from with fully customizable vegetarian, vegan, or proteinbased bowls, salads, wraps, and broth bowls. If you’re not the “build-your-own” type, SoFresh has a lineup of signature creations to choose from. lovesofresh.com

DESSERT-ONLY, PLEASE The aptly-named Andy’s Frozen Custard is Lakeland’s newest dessert-only joint. The menu offers plenty of custard flavors and choices, including shakes, malts, sundaes, banana splits, and specialty flavors made with fresh seasonal fruits and ingredients. Enjoy Andy’s Frozen Custard daily from 11 am to 11 pm. eatandys.com

TH E L A K E L A N D E R

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METRO

Right On Target Located in downtown Lakeland, AX-Caliber is Lakelandâ&#x20AC;&#x2122;s first axe-throwing venue, fully equipped with food, beer and wine, coffee shop, and axe-throwing experts on-site. The space looks similar to a rustic bowling alley, with large wooden targets standing at the end of each lane separating each person for safety. This sport makes for a great get-together with friends, family, the office, or

even by yourself during a lunch break. Opt for a onehanded or two-handed throw, and if youâ&#x20AC;&#x2122;re unsure there are always experts on-site to guide new throwers. Find pool tables, big-screen TVs, games, and a general seating area to enjoy a meal or your cup of Caliber Coffee. First responders and military personnel even receive a free cup of coffee and half off on meals when in uniform!

AX-CALIBER 204 E. Orange Street Suite 102 Lakeland, FL 33801 axcaliber.com

TH E L A K E L A N D E R

A place to { challenged }

{ innovative } { mission-minded } { inspired } { compassionate }

At LCS, we teach students that challenges are not roadblocks, but rather moments for lifelong learning and transformation. That’s why an engaging curriculum is a priority. Sharpening minds while shepherding hearts – the proven LCS approach for your child’s success. Visit our website, then call Julie Rice, Director of Enrollment, for a tour.

lcsonline.org

1111 Forest Park Street, Lakeland | 863-688-2771 1111 Forest Park Street, Lakeland • 863-688-2771 • lcsonline.org

METRO

Kids in the Kitchen Cooking is not only limited to adults, and healthy eating does not have to be bland and boring. Local entrepreneur Kim Jacobs owns a modern home-economics class concept for kids.

hat’s Cooking? is a cooking school in Lakeland that provides a safe and fun environment for children and teens to explore how to cook creatively. From kids’ classes and parties to summer camps, there are a variety of ways for youths aged 5 to 13 to develop cooking skills and understand clean eating. What’s Cooking? owner, Kimberly Jacobs, has a masters in Hospitality and is a certified health coach with a passion for nutrition. “My children went

to a cooking school [in Kentucky], but it wasn’t very hands-on. I really thought it would be cool for kids to learn to cook from scratch,” says Jacobs. “I like to call it ‘home ec on steroids.’” Busy lives often lead to quick, easy meals that are not always the healthiest. Jacobs noticed this when she became a mom herself. She initially opened a cooking school in Lexington, Kentucky, but sold it after four years in order to move back to her hometown of Lakeland to be closer to family. In October of 2019, Jacobs finally opened What’s Cooking? in Lakeland.

She focuses on clean eating and cooking from scratch: cooking without preservatives. While children can be particular about what they will and won’t eat, Jacobs commends the kids for being so engaged and willing to try new foods. “Rarely do I have a child not enjoy what they’re cooking — because they made it. They try new things, and there’s a little peer pressure involved because there are other kids doing it. So many of them leave and say, ‘I want to be a chef when I grow up!’ and they’re seven. It’s really rewarding.”

The Lakeland kitchen has 12 stovetops, and Jacobs is accommodating to different food allergies and sensitivities, including having a peanut-free cooking space. She also features specialty recipes according to the time of year, including gingerbreadmaking classes during the holidays, and summer camps when school is out. At all of the camps, the kids make their own breakfast and lunch, and they bring a dinner home. “I do take-home dinners, in which the parents drop their kids off, and they make dinner for four people. “At the birthday parties, I let the children create their own party. In one week, I went from a zombie party to a Parisian party to a luau, so it’s fun seeing five-year-olds create their own party.” Each person has their own cooking space, adding to the personal, hands-on experience. While Jacobs primarily focuses on getting the kids involved with cooking, she also hosts classes for adults, allows

families to cook dinner together, and does some catering for events. “I’m Italian, so making anything Italian is my go-to. For the adult classes, I want them to make something they’ve never done before, such as a bourbon dinner, in which they’re cooking with items they normally wouldn’t cook with. It’s fun because it helps me expand my horizons and be creative in order to do that.”

Jacobs also teaches the kids knife safety, as the skill levels vary. While she plans meals or recipes for the kids, she also teaches them how to make sure they like what they make. “It’s not about always following the recipe; it’s them figuring out if they want to add more of a certain spice and liking it.” They even do unique renditions of activities based on the popular

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television shows Cupcake Wars and Chopped, adding competition to cooking. Jacobs varies the recipes and activities so that from one week to the next the kids are making something different, a reminder that cooking is full of experimentation and trying new things. W H AT ’ S CO O KI N G ? 6935 S. Carter Road #6 Lakeland, FL 33813 whatscookinglakeland.com

METRO

SWEET SURPRISES Meet Beril Nar, baking handcrafted sweets in one of Lakeland’s beloved restaurants.

Beril Nar is the daughter of Berna Nar, owner of Cafe Zuppina and The Market at Cafe Zuppina | Coffee & Dessert Shop. Beril is also a University of Central Florida alumna with a degree in hospitality and restaurant management. Today, Beril bakes all of the desserts sold at The

Market at Cafe Zuppina | Coffee & Dessert Shop. Previously, their French pastries were sourced from a French Tampa bakery, but the bakery closed their doors and kindly connected Beril and Berna with French Pastry Chef Matthieu. Beril completed a two-month apprenticeship with Chef

Matthieu and discovered her natural baking talent and ability to craft beautiful French pastries for her family’s businesses. “I had no intentions of ever baking or even starting a career like that,” says Beril. “My mom had always wanted me to visit Europe and take some type of chocolate course, just to learn — and it just hasn’t worked out. It really felt like this opportunity came right to our feet at the right time. I love working with my parents. My mom is doing all of the cooking, and people are coming in for dinner

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and lunch and then staying for my pastries.” For now, Beril plans to continue her baking journey by providing house-made French pastries for The Market at Cafe Zuppina | Coffee & Dessert Shop. She looks forward to her future in baking and what that will bring, perhaps in Lakeland or beyond.

THE MARKET AT CAFE ZUPPINA COFFEE & DESSERT SHOP 4417 S. Florida Avenue Lakeland, FL 33813 cafezuppina.com

METRO

FOODPRENEURS

VICKY G’S

On the Rise

Empanadas and not-boring Caribbean catering

Food entrepreneurs who want to make a profit have to learn how to successfully package, market, and sell their products, and that’s where food incubators come in.

WAFU TAIYAKI Japanese-style waffles stuffed with fillings like matcha custard

he Catapult Kitchen Incubator is designed for start-up food entrepreneurs who are seeking to launch, grow, and scale their businesses. The Catapult Kitchen Incubator is considered to fall under the category of “scratch kitchen,” meaning that members minimize the use of convenience

BLUE DOG CRAFT BARBECUE Brisket, pulled pork, and more craft sides

products and prepared components in order to craft each product using the highest-quality, fresh ingredients. The primary focus at The Catapult Kitchen Incubator is to provide subsidized commercial kitchen space, coupled with resources for permitting, access to mentors, and discounted educational opportunities. Catapult’s goal for its members is

to launch into a space of their own within six months to three years. The concept is marketed ideally for entrepreneurs in the realm of packaged food products, prerestaurant or pre-bakery concepts, who are looking for space and resources to grow their business. These are some of the food entrepreneurs currently participating in Catapult’s Kitchen Incubator.

CASITA VERDE

CULT LEGUME

HEIRLOOM JAMS

Nicaraguan pantry staples, baked goods, and ready-todevour foods

Plant-based burgers and “neatballs” for busy people

Creative and boozy jams for breads, boards, and more

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TASTE OF HOME GRILL Jamaican and Southern cuisine

JUKE & B’S SMOKEHOUSE Texas-style BBQ with homemade desserts and sides

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Bartow Ford is honored to be the only auto dealer to win all automotive categories! New Car Sales Auto Body & Collision

Used Car Sales Oil Change

Auto Service Department Tire Dealer

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“We’re different and we prove it” 2800 US HWY 98 N • Bartow, FL 33830 800-533-0425 www.bartowford.com I SS U E 61

ORAL HEALTH CAN BE A JOURNEY. WE ARE HERE EVERY STEP OF THE WAY.

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Meet Peggy: “I began my journey with Agnini Family Dental at the age of 68. You’re never too old! I didn’t realize, looking at my teeth daily, how crooked they were. Dr. Mike transformed my crooked teeth with Damon® Braces into a smooth, even smile. A little later, Dr. Drew consulted and presented me with a plan for a new adventure. While my teeth were now straight, they weren’t the best quality. It was a very precise plan for implants and veneers. He explained each stage, using x-rays, developing templates, and fitting temporaries. The technology was incredible. When he finished, I had a healthy, even smile. And I have to say, I had no pain, maybe a little tenderness after braces adjustments. Wow, what a difference! Thank you Dr. Mike and Dr. Drew and all of your staff. I feel like family.”

Peggy Cahman

We accept CareCredit

before

Agnini Dental Patient

South Lakeland Office 2410 S. Florida Avenue Lakeland, FL 33803 863-682-1500

after

North Lakeland Office 1805 Lakeland Hills Blvd. Lakeland, FL 33805 863-682-1500

AgniniDental.com

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Greater Lakeland AND BEYOND

W I N T E R H AV E N

FOR THE LOVE OF DO(UGH)NUTS

HOLE IN ONE DONUTS It’s all about the classics at Hole In One, whether you’re in the mood for a warm glazed donut or a strawberry glazed donut with sprinkles, Hole in One donuts are always hot, fresh, and ready. 410 N. Alexander Street, Plant City, FL 33563

CHARLIE’S MINI DONUTS AND COFFEE Bite-sized donuts in classic and creative flavors for everyone to enjoy. 1023 E. County Road 540A, Lakeland, FL 33813

From the stereotypical breakfast of choice for cops to the morning routine for those of us with a sweet tooth, the donut is an American breakfast staple.

ver the last decade, donuts have gone from just the classic flavors to an extensive menu of gourmet developments. Some famous trends include 1990s’ cerealthemed donuts, donut breakfast sandwiches, savory donut toppings, and even marketing partnerships with alcohol companies. But how did we get here? Although tracing the donut back to its roots is nearly impossible, The Smithsonian magazine says to have found that the donut first came to America by way of Manhattan with the

original Dutch name of olykoeks — “oily cakes.” The magazine reports that, “The first doughnut machine did not come along until 1920, in New York City, when Adolph Levitt, an enterprising refugee from czarist Russia, began selling fried doughnuts from his bakery. Hungry theater crowds pushed him to make a gadget that churned out the tasty rings faster, and he did.” Since then, local donut shops have become very popular across the country, and Greater Lakeland doesn’t fall behind on this trend. We’ve rounded up our favorite local donut shops!

THE DONUT MAN Known as the “Home of the Amazing Apple Fritter,” The Donut Man offers a variety of donuts as well as bagel sandwiches and croissants. 1290 6th Street NW, Winter Haven, FL 33881

BAKING DONUTS PLUS Classic donuts and breakfast aside, at Baking Donuts Plus you can enjoy bacon donuts, coffee, and bubble tea as well. 913 6th Street NW, Winter Haven, FL 33881

REASEY DONUTS From cereal donuts to cinnamon twists and glazed croissants, Reasey Donuts serves their creative twist on your favorite treats along with the classics. 202 E. Canal Street, Mulberry, FL 33860 DONUT PALACE In the mood for something sweet and savory? The Donut Palace’s menu is complete with sweets and savory breakfast items like breakfast tacos, biscuits. and croissant sandwiches. 2697 Recker Highway, Winter Haven, FL 33880

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TACOS MY FRIEND 3899 Recker Highway, Winter Haven, FL 33880

W I N T E R H AV E N

REGIONAL NEWS & STORIES – CURATED FOR LAKELANDERS

The Sound Of Jazz Located in downtown Winter Haven, Tempo 1930 serves up craft cocktails and an extensive, Southerninspired menu, along with live entertainment featuring jazz and blues every weekend.

58 4th Street NW, Winter Haven, FL 33881 tempo1930.com

More Than Just Tacos Winter Haven food truck Tacos My Friend serves some of the best Mexican food in the area.

lthough Tacos My Friend is a food “truck,” it is not a mobile food truck. Instead, it exists as an establishment with a permanent address and walk-up restaurant service with limited outdoor seating. The truck is famous for staying busy as customers gather for breakfast, lunch, and dinner. Their menu consists of traditional Mexican dishes starting at $1 for street tacos and reaching $12 for fajitas. Tacos are served in a traditional way complete with your choice of protein, onions, cilantro, and lime wedges. Protein options to customize

any dish on the menu include beef, chicken, steak, pork, chorizo, cow tongue, tripe, and cow head. The menu also follows Mexican traditions for specialty weekend dishes, offering “menudo” (tripe soup) on Fridays and Saturdays. Lastly, accompany your meal with a classic Jarritos soda or Agua Fresca. If you’re in the mood for a snack, you’re in luck; Mexican street snacks are calling your name. Fruit Cocktails they call them: fresh fruit diced and served in a cup covered with a tart-candied, chili-based sauce. Tacos My Friend is a cash-only establishment.

Book A Food Tour Around Winter Haven Winter Haven Food Tours is launching this March in Winter Haven by Amada Anderson, a licensed and certified, worldrenowned tour guide and tour director. The concept will offer three tours: Winter Haven Brunch Tour, Afternoon Flavors of Winter Haven Walking Tour,

and Winter Haven Happy Hour Walking Tour. The tours visit historical landmarks like Gram Parsons Derry Down, the Ritz Theatre, and more. Each tour is limited to 10 people per group, and prices start at $65 per person. winterhavenfoodtours.com

GREATER LAKELAND

Written by Leigh-Anne Hemenway Pou Photography by Nate Chappell

Locals know that, over the last 10 years, downtown Winter Haven has started looking a little different. Thanks to the addition of more modern spots to eat and drink — like Grove Roots Brewing Co., Nutwood, and Tempo 1930 (in addition to old favorites like Tsunami Sushi, Arabella’s, and Jesse’s) — a newer, hipper vibe is inviting more of us to the city’s main thoroughfare, including Colin and Meagan Wells, who’ve taken their investment in Winter Haven one step further by opening downtown’s latest addition, Union Taproom. Conceived as a place to bring the community together (hence the name), Union Taproom is doing just that — but not in a strictly traditional way. The Taproom is PYOB or, Pour Your Own Beer. Come in, show your ID to get a wristband and start your tab, then get to it, pouring anywhere from a sip to a full glass.

BEER ME At Union Taproom, there’s more than one way to keep your glass half full, and it all starts with a self-pour.

Union Taproom Owner, Meagan Wells

The Central Avenue spot keeps more than 40 beverages on tap at any given time, from Eureka, California’s Winterbraun to closer-to-home selections like Postcard Pils from St. Petersburg. And it’s not just beer; the taps include wine, cider, cold brew, and kombucha, too. Outside, find a rotation of visiting food trucks. Meagan says this is exactly what she and her husband had in mind as they were dreaming up their joint venture: a cozy space with warm exposed brick, wideplank floors, and comfy leather couches for relaxing. What was her inspiration? “I wish I could tell you,” she says, “but this is just what I pictured Union Taproom to be. Seeing it come to life made it all worth the hard work.” We asked her to tell us a little more about the new business, from the taproom’s upcoming events to why she hates when people call it a bar.

Tell us about your relationship to Winter Haven. Meagan Wells: I was born and raised in Winter Haven. My parents are Winter Haven natives. Growing up here, I have seen Winter Haven turn in to something so much bigger than it used to be. I am so proud of our town and what it has to offer for all ages in our community. What gave you the idea to start Union Taproom? MW: While my family and I were visiting my in-laws in South Carolina, we were introduced to the self-pour concept and fell in love after a few times going. With craft beer making more of an appearance in Winter Haven, I felt for sure our small town would also fall in love. After expressing how much I believed our town would love self-pour, Colin’s wheels started turning, which made mine turn even faster. We researched the business, toured some locations, and started making plans.

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What sets the taproom apart from other bars? MW: It’s funny. Any time someone calls Union Taproom a “bar,” I cringe. I get it, we have beer, but that’s not all we offer, and we don’t even have a bar. Ha! We came up with the name “Union” because it means “to come together.” Our vision was to not only create a family environment everyone can enjoy, but to bring people together at the tap wall for actual conversation. My favorite thing about the self-pour concept is how it actually does bring people together all on its own. From the guy who knows all the beers, to the woman who “doesn’t like beer,” I promise we have something for everyone. It’s hard not to find something out of 40 selections. I wanted to create a space that was hip, comfortable, and full of fun things to try. We have witnessed many relationships develop through beer, on a leather couch.

Do you have traditional bartenders? MW: We don’t have traditional bartenders because it’s all PYOB: Pour Your Own Beer. We call our crew Beertenders. They are very knowledgeable when it comes to beer and technology. Just because they don’t pour the drink for you doesn’t mean they aren’t tending. They love the familiar faces that come in, and some of them even call it their second home. What about food? What can we expect to find at the taproom? MW: Besides our cheese trays, chips, and boiled peanuts, we encourage our customers to bring in their own food. We have a fabulous downtown restaurant selection, and some of them will even deliver to the taproom. We have had food trucks come out from time to time, but we actually have something in the works that will be announced very soon, something we are so excited about.

“WE ENVISIONED A F A M I LY- F R I E N D LY E N V I R O N M E N T, C O M F O R TA B L E AT M O S P H E R E F O R A L L AGES, AND A PLACE WHERE PEOPLE CAN TRY NEW THINGS T O G E T H E R .”

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LLC

SMALL CITY RISING

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LIVE. WORK. PLAY.

56 FOURTH STREET, NW 2ND FLOOR WINTER HAVEN, FL 33881

WWW.SIXTENLLC.COM I SS U E 61

WHEN REAL ESTATE BECOMES A FAMILY AFFAIR! The K Team Property Management would like to introduce the Cranmer family – Adam, Erin and their son Winston. When planning for their family’s future, Adam and Erin were looking for a team to guide their investment decisions, provide opportunities with consistent

returns and manage their portfolio of properties. The K Team Property Management has been instrumental in the acquisition of every unit in their portfolio and has managed those assets with a commitment to service and continually increasing returns. Our team and our family

understand the importance of relationships and look forward to facilitating a bright financial future for you and your loved ones through real estate investment. The time is now, the place is here and The K Team Property Management is ready to make it happen for you.

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Find Us 323 First Street S. Winter Haven, FL 33880

Do you have special events? MW: We do! On Wednesdays we have Movie Night when we show different family-friendly flicks. On the weekends we have live music from our amazing local musicians. We show sports games on our four TVs. We also have Paint & Pints once a month, as well as Pups & Pints. We are always coming up with fun events and keep our Union Family updated through our newsletters and social media. Is Union Taproom family-friendly? MW: Most definitely. We encourage families to come and hang at the taproom. We literally have something for all ages, whether it be beer, wine, kombucha, cold brew coffee, sodaâ&#x20AC;Ś the list goes on and on. Winter Haven has changed so much. What else would you want to see here in the next few years? MW: We are so proud to be a part of Winter Haven. In the next few years, I would love to see Winter Haven continue to grow for the better. I believe we are on a great path leading to more locally owned businesses and family-friendly hangouts.

UNION TAPROOM 245 West Central Avenue Suite 102 Winter Haven, FL 33881 uniontaproomwh.com

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We’re worth the drive. Every morning, more than 100 students from the Winter Haven area make the trip to Lakeland Christian School for: • • • •

Challenging academics Championship athletics Award-winning fine arts Biblical worldview

Find out more by visiting our website. Then call Julie Rice, Director of Enrollment, for a tour.

1111 Forest Park Street, Lakeland 863-688-2771 | lcsonline.org

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KAREN A. BRYAN | Agent karen@choosekaren.com 863.268.2900 WWW.CHOOSEKAREN.COM

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Presented By:

C E L E B R AT I N G 1 6 Y E A R S !

We’re Going Virtual! Printed by

We’re excited to invite you to experience VisteBall from the comfort of your own home! You’ll have a blast and all proceeds will help VISTE continue to serve the elderly.

When: February 6, 2021 6:00-7:00pm Pre-Game Warm-Up 7:00-8:00pm Game Time

Where: Your Living Room

/VISTELAKELAND

Tickets: $25

/VISTELAKELAND

For tickets, please contact Steve Bissonnette at 683-8458 or visit viste.org

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HOSTING

Photography by Jason Stephens

Master the art of mixing and matching ingredients to create

BO AR DS

Prop Styling by Lisa Malott

on snack-board assembly, with expert advice from Uli & Co.

Written by Sally I. Barcelรณ

unique flavor profiles and a variety of textures

few years ago, while in Italy, I ordered a charcuterie board, and to my surprise there were cured meats, paté, olives, pickles, bread… and no cheese in sight. I quickly pulled out my phone and Googled “charcuterie.” Pronounced “shar-KOOtər-ee,” this word comes from the French words chair (“flesh”) and cuit (“cooked”) referring to cooked, cured, or smoked meats and dry-cured sausage. Kind reminder — words have meaning. Charcuterie dates back hundreds of years to the time when Old France was known as Gaul, while the art of

C HA R•CU•TE •R I E origin – FRENCH

cold cooked meats collectively. Think “all the meats”

preserving meats in a variety of ways dates back thousands of years. These antiquated methods and techniques in which the essential elements of traditional charcuterie boards are made include curing, salting, smoking, and preserving. The meats are often complemented by pickles, olives, wholegrain mustard, and black truffle butter, to name a few. The modern-day resurgence of charcuterie boards is essential to meals in France, Italy, and the Mediterranean. Although charcuterie boards are not a new thing, they are having a moment right now, especially in America, perhaps because it’s the easiest appetizer to handle at a party in addition to their impressive visual appeal. So much so, that one of the most popular trends amongst the event industry is snack-board styling, ordering, and delivery. For this article, we partnered with one of Lakeland’s top event designers and charcuterie board experts, Uli & Co.

A N • T I• P A S • T O origin – ITALIAN

an appetizer typically consisting of olives, anchovies, cheeses, and meats

MEâ&#x20AC;˘ ZZE origin â&#x20AC;&#x201C; TURKISH

boards are not a new thing,

an assortment of tapas-like appetizers that often includes mixed olives, roasted feta cheese, stuffed grape leaves, hummus, cherry tomatoes, and warm pita.

Although charcuterie

they are having a

moment right now.

Uli & Co. is owned by mother-anddaughter duo Maria Mironchuk and Julie Czernek. They started the business as a local floral company offering a variety of arrangements and bouquets. Within months they expanded their offerings to balloon arches and most recently snack boards, including charcuterie and cheese, breakfast boards, and everything in between. “Our first time creating a charcuterie board was because we had a client request,” says Czernek. “At Uli & Co., we always say, ‘If you ask us, we’ll do it. If you want something for your party, we’ll buy it for you.” This approach has given Uli & Co. opportunities to grow in their product offerings, quickly making them your go-to florist, balloon-arch designers, and charcuterie-board stylists. The preparation of a board begins with choosing the type of board you are creating, finding the right ingredients, and arranging them in color, texture, shape, appearance, and by flavor profile of each element. Uli & Co. prepared three types of boards to guide us with some of the most important tips and tricks for preparing an impressive snack board. TH E ME ZZ E BOA R D Mezze boards are common throughout the Middle East and Mediterranean. Dips are central to this board, and they tie all the other ingredients together perfectly. Like every good board, the mezze builds on a variety of delicacies according to region, including infused hummus, zesty tabbouleh, falafel, olives, fresh or grilled veggies, salty feta, pickled veggies, grilled pita, dolmas, and creamy tzatziki.

One way to make your board special and interesting is to source the best ingredients from specialty markets such as international food stores. “It’s important to determine the size of the board,” Czernek says. Keep in mind that you want to use pinch bowls for spreads, dips, and other ingredients with juices such as olives to keep your board from getting messy. These items will also help with filling in the space and creating visual interest, especially with larger spreads. During this phase you also want to consider your crowd and opt for a vegetarian or gluten-free board if it makes sense. “At Uli & Co., we are very accommodating to the needs and orders of our clients when creating a snack board. This means making sure we meet their special requests and dietary restrictions,” says Czernek.

Dips are central to this board, and they tie all the other ingredients together perfectly. TH E L A K E L A N D E R

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THE C HEESE B OARD One of the most popular boards are charcuterie-and-cheese boards; however, in this article, we give each of these boards space to highlight their individuality. Cheese: so many types from which to choose. It’s easy to feel overwhelmed or get carried away when choosing for your cheese board, but remember, the size of the board is key as to how much you will need. Typically, three types of cheese are a good starting point.

Choose a soft cheese, hard cheese, and crumbly cheese for diversity in texture and taste. It’s best to arrange the cheese first by placing it equally spaced across the board. “The great thing about cheese is it can make a statement in several different ways: you can cut it, crumble it, or style it whole for an impressive look,” says Czernek. After arranging the cheese, it’s time

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to add some accompaniments such fruit, preserves, honey, and crackers. Place the honey and preserves in pinch bowls and set them on the board; then place the fruit around it. When choosing fruit, think seasonally: berries, grapes, figs, and cherries are good summer fruits. Try to avoid anything too messy. Lastly, you want to fill in with crackers, nuts, marcona almonds, and dried berries or apricots.

A TRADI TIO NAL CH ARCU T E RIE BOARD Now that we know exactly what charcuterie means, we can arrange a beautiful, traditional charcuterie board. This one is a meat-lover’s dream. There are several types of meats to choose from for your charcuterie board, from salt-cured sausages like salami, rosette, and chorizo, to smoked hams and dry-cured ham like prosciutto. In addition, if you’d like to keep it really traditional, don’t forget about including a tartine, which is made from a variety of ground meats. Patés, terrines, and rillettes are all tartines and perfect for spreading over bread. Styling meats can feel intimidating, but a simple video tutorial can go a long way. “Learning how to fold and style charcuterie was an essential part to making a board visually appealing,” explains Czernek. “We watched videos as a starting point, and then over time we developed our own design and figured out what worked for us and our boards.” Finish off the board with a selection of two to three types of breads such as sourdough, rye, and multigrain. Last, but not least, add in the accents: black, green, and stuffed olives make for great variety; salted nuts; cornichons; radishes; dijon mustard; and butter make great accompaniments for this board. While all of these are great tips, remember that building a board has no rules; it’s all about you and your guests. And if you’re not into board making or would like to take the pressure off of making one yourself, ordering a snack board from Uli & Co. is the perfect solution for any occasion, including, gift-giving, gatherings, and events. instagram.com/uli.and.co/

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NEED A CATERER FOR YOUR NEXT EVENT?

JOE BEAR'S BARBECUE Joe Musick, Pitmaster (863) 899-1607

Rehearsal Dinners | Wedding Receptions | Family Parties Church Events | Corporate Lunches | Athletic Banquets facebook.com/joebearsbbq instagram.com/joebearsbbq JoeBears@leverageministries.org

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TRADITION

FOR

THE

LOV E

Red Sauce Written by Benjamin Vickers Photography by Dan Austin

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Cooking dinner can feel like reinventing the wheel each night. At the end of a long day, the last thing you want to do is cook a meal from scratch; however, a robust understanding of kitchen skills and rudimentary culinary preparations will unlock a wealth of options for you, making meal planning easy and reducing your cooking time in half.

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Red sauce is one of the five “mother sauces” used throughout Western cuisine. Think of each mother sauce as the head of its own culinary family. Each can be adjusted or tweaked to take on a wide range of aspects used in Spanish, American, Italian, Creole, or French cuisine. Let’s take a look at how two prominent Lakeland eateries make this classic. We’ll explore some of the best red sauces found in Lakeland and a recipe to create your own at home. MARINARA SCARPA’S ITALIAN RESTAURANT Scarpa’s Italian Restaurant’s red sauce is a well-spiced marinara, contributing some extra heat to their specialty dish, the Shrimp Diablo. Scarpa’s fresh, house-made noodles are cooked in the diablo marinara sauce absorbing the deep richness of the spicy marinara. The sautéed shrimp are then arranged over the pasta, providing contrast in flavor, appearance, and texture.

Think of each mother sauce as the head of its own culinary family. The Shrimp Diablo pasta is one of a few red sauce dishes at Scarpa’s Italian.

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Red wines such as Merlot, Cabernet Sauvignon, Pinot Noir, Chianti, and Zinfandel pair the best with red sauce.

Glenn Scarpa, owner of Scarpa’s Italian, explains that the secret to their Shrimp Diablo begins with their classic marinara sauce as the base, then, adding in heat to the sauce with crushed red pepper, a touch of olive oil, and other spices. “Not to get too technical, but a big part of the dish is our process for the shrimp. We infuse the shrimp in an olive oil and garlic mixture and then lightly cook it to perfection, ensuring that it is not overcooked and perfectly complementing the diablo sauce,” says Scarpa. scarpasitalian.com PIZZA SAUCE PALACE PIZZA Downtown Lakeland’s Palace Pizza makes a sauce with a vibrant herbaceous expression, perhaps with plenty of basil and oregano, if our palettes are correct — though our journalists weren’t given insight into the secret formulation. Unlike marinara or the red sauce recipe included below, which are precooked and used to top off a dish such as pasta, pizza sauce is not cooked before using. This allows the sauce to be thicker and not run off the pizza dough, allowing the sauce to cook simultaneously with the crust and other pie toppings. Despite the many components of pizza — dough, cheese, toppings — the secret sauce to achieving consistency and richness in flavor is… the sauce. At Palace Pizza, the flavors are a reflection of the Schiano Moriello’s rich family heritage originating in Naples, Italy. Owner Giovanni Moriello says, “It’s all about the pizza sauce. In a pizza, the sauce is the pizza’s main flavor component and the first thing everyone tastes when biting into their slice of pizza.” Palace Pizza has been using the same pizza sauce recipe for over 20 years. “Our pizza sauce is my dad’s (Salvatore Moriello) original recipe, and we have never altered it,” says Moriello. palacepizzadowntown.com

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Understanding and keeping a stock of red sauce unlocks variety and potential in your kitchen.

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RED SAUCE THE HOME RECIPE In my own kitchen, I prepare a pot of classic red sauce to keep portions in the freezer for future use. I enjoy a simple preparation of linguini noodles finished in red sauce, with butter-fried bella and oyster mushrooms. It’s finished with a sprinkle of minced basil, a crack of black and red pepper, and a bit of shaved parmesan. Now all you need is a date and cue Lady and the Tramp-style noodle kiss scene. The red sauce recipe provided here can be reduced into a pizza sauce, added to ground meat for spaghetti bolognese, simmered with peppers and onions for shakshuka, layered into a lasagna, or used to braise meat in a slow cooker. Wise use of mother sauces sets you up for success in the kitchen, making the only hard part deciding what you’re in the mood to eat! Understanding and keeping a stock of red sauce unlocks variety and potential in your kitchen. I can’t guarantee this red sauce will be as good as your nonna’s, but I hope you’ll have fun exploring your potential and the fundamental joy of sharing your food with loved ones.

1. Drizzle the olive oil into the bottom of a large pot over medium-low heat. Toss in your sliced garlic and let heat until it gently sizzles and becomes fragrant.

2. Add the red pepper flakes and continue cooking and stirring so the garlic turns golden. *Note: if you only have dry herbs instead of fresh, add at this point and let sizzle for a few seconds before continuing with the recipe.

3. Add the tomato paste and continue to stir until the mixture has softened and combined with the oil, about three minutes. Now, add your canned tomatoes WITH all the juices, and increase the heat. When you reach a gentle simmer, lower the heat a touch to maintain that simmer.

4. Use an immersion blender to puree your tomatoes into a smooth sauce. If you don’t have an immersion blender, you can carefully ladle the tomatoes into a standard blender or food processor. Heck, you can even use a potato masher to thoroughly crush the tomatoes if you prefer a chunky, rustic sauce. Listen to your heart and decide your personal preference.

In my own kitchen, I prepare a pot of classic red sauce to keep portions in the freezer for future use.

TO MAKE THIS RED SAUCE, YOU’LL NEED: A large sauce pot A stick blender or standard blender A small glug of olive oil As much garlic as your heart desires, cut into little slices A pinch or two of red pepper flakes A fistful of fresh basil 4 tablespoons of tomato paste. One of those tiny cans should do the trick.

5. N ow that you have a lovely smooth sauce, add your fresh basil and continue to simmer, stirring occasionally, about 30 minutes. You are just looking for the sauce to reduce slightly, becoming more “saucy” and less watery. Give it a taste and season with salt and pepper. It’s best to slightly underseason at this point because red sauce often gets used in other dishes which may get further seasoning.

6. If you used fresh basil, pick them out and discard at this point. (If left in, the leaves become stringy and bitter.) Stir in the chunk of butter for a little creamy touch.

Two 28-ounce cans of whole peeled tomatoes Salt and pepper And, optionally, a chunk of butter, if you’re feeling sassy

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7. You’re done! Use the sauce right away, or allow to cool and transfer to sealed containers. Keep chilled for about one week, or freeze in portions for your next spaghetti adventure.

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FRESH TAKE

With a little over a year since its grand opening and surviving the 2020 pandemic shutdowns, Good Thyme remains confident in their concept as they serve loyal Lakelander customers. 78

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Written by Sally I. Barcelรณ // Photography by Joshua Mcfarquhar

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hey say every great business idea begins with finding a solution to a problem or answering the request for a need, and that’s exactly what the creators of Cob & Pen decided to do in Lakeland when conceptualizing Good Thyme. Located in Dixieland right behind Concord Coffee, Good Thyme is known for their eclectic menu and fast-casual restaurant concept consisting of healthier breakfast and lunch options in addition to comfort food. The menu combinations at Good Thyme seem to surprise customers at first glance, but Jason Ellis, one of the owners of Cob & Pen and Rec Room has a method to the madness. Lakeland’s food scene was missing a local fast-casual concept offering healthy, affordable, and fulfilling meals. Ellis and his team were ready for the challenge to give Lakelanders what they’ve been asking for. “We first noticed the trend on social media. Lakelanders were talking about opting for healthier fast-casual dining experiences when visiting Tampa and Orlando. At that time, these options were non-existent in Lakeland,” says Ellis.

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Don’t forget to try Good Thyme’s Nashville Hot Chicken Sandwhich.

Lakeland’s food scene was missing a local fast-casual concept offering healthy, affordable, and fulfilling meals.

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“We look forward to providing our guests with our small but intentional menu for all to enjoy, and look forward to continuing sharing our dining areas and spaces with Concord Coffee. They have been so supportive of us and Good Thyme.” – JA S O N E L L I S

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Good Thyme’s menu is divided into two sections: Breakfast Stacks or Bowls, and Lunch Stacks or Bowls, with a small, in-between menu served from 10 a.m. to 11 a.m. In the Breakfast Stacks menu, you can start your day with a fluffy, flaky vegan biscuit offered in a variety of ways: choose from a plain biscuit with your choice of jam and/or butter, an egg-and-cheese biscuit sandwich, or perhaps opt for a little comfort to kick off the day with a hearty, crispy, fried-chicken sandwich. If you’re in the mood for something more refreshing and on the lighter side, you can begin your day with a breakfast Yogurt & Granola Bowl, featuring house-made Greek yogurt, fresh fruit, blackberry jam, chia seeds, and Florida honey. The breakfast Power Bowl is designed to give you a little boost first thing in the morning, made with root vegetables, onions, mushrooms, red peppers, spinach, tamari, two sunny-sideup eggs, a side of hot sauce, and your choice of city ham, house chorizo, bacon, or house-made seitan.

After a few weeks of identity work for the Good Thyme brand, Ellis and his team of chefs, Matt Flowers and Amber Davis, developed the menu for Lakelanders seeking a fast-casual dining experience with both healthy options and comfort food. The goal was to offer fast-casual, fresh, healthy meals and not turn away the friend who is looking for comfort food made with high-quality ingredients, like their famous fried-chicken sandwich or pork tacos. “The menu is small and eclectic, but there is something for everyone,” says Ellis. According to industry experts, fast-casual dining is the most popular and fastestgrowing segment of the restaurant industry, especially amongst millennials. Within the restaurant industry, the “term fast-casual” is a hybrid of fast food and casual-dining restaurants. This specific model still falls under the larger umbrella category of Quick Service Restaurant (QSR) but does not typically have drive-through service. Fastcasual restaurants offer more customized, freshly prepared and high-quality food than traditional QSRs, with meals ranging between $9 and $15.

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GOOD THYME 1037 Dixieland Mall Lane Lakeland, FL 33803 goodthymelkld.com

The Lunch Stacks menu offers a variety of choices. “We want people to plan work lunches and find a carefully crafted menu with both light and hearty options. Everyone likes to enjoy food differently, and that’s okay; they can still have lunch together,” says Ellis. You will find an option for a meatball sub, a chicken sandwich (grilled or fried), and tacos (pork and vegan). The fried-chicken sandwich is a customer favorite, featuring sweet-heat pickles, honey mustard, and brioche roll. The tacos are simple yet flavorful made with carnitas, cotija, red salsa, fresh jalapeno, and cilantro served over corn tortillas. In the Lunch Bowls section, you can pick from four different types of

salads and two Asian-inspired bowls of which are some of Good Thyme’s best sellers. The Stir Fry is a glutenfree and vegan bowl made with cauliflower rice, onions, carrots, red peppers, mushrooms, peas, and fresh ginger. If you’re a sushi aficionado, the POKÉ bowl is calling your name; it’s prepared with marinated tuna, grilled pineapple, cucumber, sticky rice, wasabi mayo, roasted cashews, and wonton strips. In addition, the menu accommodates certain dietary restrictions such as gluten free, vegan, and vegetarian. With this specialty focus, Ellis and the team hope to expand their business into more catering opportunities for business breakfasts, lunches, and gatherings.

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There have been a few restaurants to come and go from this building, says Ellis, but he feels good about the team in place and is extremely thankful for Flowers’ and Davis’ dedication to the brand and the menu. A thorough understanding of the building’s shape and limited ability to accommodate a build-your-own menu style was pivotal to the success of Good Thyme and creating a concept that works for them. “We look forward to providing our guests with our small but intentional menu for all to enjoy, and we look forward to continuing sharing our seating areas and spaces with Concord Coffee. They have been so supportive of Good Thyme,” says Ellis.

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LAK ELAND F O O DIE EXPERIENCES

Lakeland holds a special place for the culinary arts to be celebrated and supported through its local businesses. If youâ&#x20AC;&#x2122;re looking for your next date night or outing, check out these local spots that offer a uniquely flavored dining experience.

Written by Victoria Bardega Illustrated by Nate Chappell

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LA I M P E R I A L imperiallakeland.com THE J OI N ERY | TACO S G A LLI TO thejoinerylkld.com THE P O O R P O R KE R poorporker.com

No matter what city you travel to, food tends to be the element in your visit that beckons your attention the most. Whether it’s Southern homestyle cooking or French-inspired delicacies, food brings people together and sets the tone for any outing. Over the years, Lakeland’s culinary scene has boomed by welcoming in new, diverse concepts that embrace the passionate creativity and genius of putting together unique flavors. As you step into this new year and slowly begin to make plans again with your partner or friends, we’ve come up with a tour of some of our favorite local spots that you must check out. A PICNIC BY LAKE MIRROR You start off the day looking for something on the lighter side accompanied by a fresh cup of coffee. As soon as you step foot into La Imperial Bakery, you’re met with the aroma of hot, fresh Puerto Rican pastries aligned perfectly behind the glass counter. You put together a box of pastries and hit the lake for a walk as you catch up with your friends/your date. The Florida sun is beaming, and it’s the perfect day to take a few pictures, too. At lunch, tacos from Gallito at The Joinery call your name. You snag a few non-gmo tacos and reminisce with your friends about your last family vacation to Mexico. A day out isn’t complete without something sweet. So, you head to the eclectic dream that is The Poor Porker for beers and beignets.

DINNER AND A MOVIE You’ve reserved tickets for the next showing of a movie you’ve been dying to see at Lakeland’s Cobb Theatres. But scratch the popcorn, because you’re in the mood for an international dining experience. Thailand may not be as far away as you think. Thai Oishi offers a wide variety of sushi and other culinary favorites tailored to cultural tradition. You start with freshly brewed Thai tea and share a chicken sauté — which lets you roast the chicken yourself over a stone burner. Rice noodles take your taste buds to a whole other world, so you try the hearty pad Thai. It’s quite a warm evening, so something to quench your thirst would make the perfect dessert before you head to the show. You make your way over to Saigon Bistro to order one of their incredible boba teas — a tapioca tea paired with creamy milk. It’s showtime!

T HAI OI SHI thaioishirestaurant.com SAIGON BI STR O saigonbistrofl.com

ROLL WITH IT

FA NCY Q fancyqlakelandI.com

It’s time for sushi! Fancy Q Japanese Restaurant is open, and you’re ready to try something new from their selection. The crazy tuna roll and sweet potato roll catch your eye, so you order to share and pair it with a hibachi bowl. After you finish, you make your way downtown to walk around the shops. You love the local music scene in Lakeland, so you take your friends for a good beer at Yard on Mass. The courtyard is lit by charming stringing lights and makes for a great atmosphere to relax and hang.

YA RD ON MASS theyardonmass.com

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DRESS IT UP You’re all dressed up and ready to toast the night away. As you’re greeted by their valet parking, you walk up to the elegant Nineteen61 restaurant to enjoy craft cocktails and delicious appetizers at Bar61. With their Latin-infused variety, you and your date order their classic 61Cosmo featuring fresh lime, cranberry juice, and Wheatley vodka. But the fun doesn’t stop there, because you’ve ordered tapas for your table –– the shrimp ceviche to share! Then, nothing says fancy like the romantic flavors of Italy at your fingertips. You reserve a table at Scarpa’s, a local family-owned Italian restaurant, because you’re craving a plate of homemade pasta. You and yours order a refreshing plate of bruschetta as you wait for your main entree of fettuccine alfredo to arrive. Each table setting is adorned with candles and wine glasses that set the mood for great conversation. And you, of course, save room for dessert. More crème brûlée, please? BAR61 nineteen61.com S CA R PA’ S ITAL IAN scarpasitalian.com

T H E L K L D DAY DAT E

B LACK & B R E W blackandbrew.com R E D DO O R LA K E LA N D reddoorlakeland.com

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There’s something quite special about starting your day off at Black & Brew Bistro. It could be the lively atmosphere. It could be the friendly staff. But today you’re in it for the delicious coffee, because who doesn’t love their vanilla latte? Someone recently told you about the new exhibition in town, so you spend the day gazing at art from all over the world at our very own Polk Museum of Art. You take in all the beauty of every stroke of paint and every dimension within the piece. After spending the day getting inspired, you dive into a creative dish at Red Door Lakeland.

RISE AND SHINE

S U N DAY B R U N C H

You love being up before the sun, so you meet at Concord Coffee to grab an espresso before starting the day. Once you feel the rush of caffeine waking your body, you’re ready to bite into a crumbly pastry. You place an order ahead at Born & Bread Bakehouse for a breakfast sandwich and specialty cruffin. This week, they’re featuring a flavored cruffin that infuses your favorite citrus fruit and makes you feel refreshed with every bite. In the mood for a little antique shopping? Within walking distance, you’ll find yourself at June Taylor or The Shop Across the Street. After walking around Dixieland, you and your date/ friends check out Cob & Pen and bask in the sun as you cheer to weekend mimosas.

You never miss bottomless mimosas and spicy chicken and waffles. In fact, you look forward to it every week. On this breezy day, you take a seat at Frescos for Sunday brunch with your entourage. You order your usual and enjoy their flavors of the deep South. This area is perfect for a stroll. You walk downtown and check out the local boutique shops. For dessert, also known as the most important meal of the day, you walk to The Terrace into one of the loveliest dining rooms featuring tall, French windows that light up the area. You sit for a few cocktails and enjoy their Orange Hazelnut Chocolate Bombe with a Gold Luster Dust. FRESCOS frescoslakeland.com

CO N C ORD C OF F E E concordcoffee.com

THE T ERRACE terracehotel.com

B O R N + B R E A D BAK E HOUS E bornandbreadbakehouse.com C OB & P E N cobandpenlakeland.com

T H E L A K E L A N D S TA P L E You’re craving the sweet, tangy taste of Southern cooking. Polk County is home to some of the best BBQ hubs around! Granger & Sons BBQ is nothing short of a delicious must. So, you grab a table for lunch and enjoy an order of their BBQ ribs — sweetly tender on every bone. Because of work, you’re always indoors, so you decide to take a natural hike at Lake Crago Park to get some fresh air and enjoy the sight of nature’s bloom. After the explorations, you go to Brewlands for some spirits and a game of billiard.

G R A N G E R & S O N S BA R -B -QU E grangerandsonsbbq.food-pi.com BR E W LA N DS facebook.com/brewlandsnorth

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A NIGHT OUT IN DIXIELAND Some of the most artful musicians are always playing shows in Lakeland throughout the week. You check out Hillcrest Coffee’s lineup and curl up in a corner table with a hot latte. The live music is soulful — setting a warm, cozy feel as you dive into small talk. Before the evening escapes you, your reservation at Patio850 is ready! You sit down and are greeted with another live music scene. This time, your table has a freshly poured cup of pinot grigio and a bowl of bacon truffle popcorn. A delicious chef ’s-choice style dinner is served, and every bite leaves you wanting a little more as your entree is packed with flavor. But the night isn’t over just yet, because, after dinner, you head over to Union Hall for another live music show to support local talent and enjoy a refreshing cocktail to top off the outing. HI LLCR E S T CO FFE E hillcrestcoffeefl.com PAT IO 8 5 0 facebook.com/Patio850 U N IO N H A LL unionhallevents.com

1980s Nostalgia You’re one to look back at the “good times” that made you who you are. You enjoy things that remind you of your childhood. Take a trip down memory lane with some comfort-food favorite spots in our Swan City. Kick off the night with Palace Pizza’s deliciously crafted slices of pepperoni, tomato, basil, and garlic. For dessert, you score a scrumptious strawberry mint sorbet with homemade sprinkles and a yummy waffle gallete on top at Mayday Ice Cream. Growing up, going to the arcade with your friends was always a fun activity. So, you head to the Rec Room to enjoy cocktails and play a few rounds of arcade games. A little friendly competition makes for a good night out. PAL AC E P IZ Z A palacepizzadowntown.com T H E J OI N E RY | MAY DAY IC E C RE AM theyardonmass.com REC ROOM recroomlkld.com

You don’t have to go to Tampa or Orlando to have a one-of-a-kind culinary experience. Lakeland holds many unique places that exhibit delicious flavors from all over the world. It’s this city that continues to offer you something new on every street corner. Wherever you go, you’ll find a reason to love the timelessness of our Swan City.

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Thank You!

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DISCOVER THE

LANDS OF YOUR FAITH After touring the Lands of the Bible by motorcoach or cruise ship, you and your group will return home with a refreshed faith and memories to share. Our expert guides will provide meaningful insights for you and your group as you explore your favorite Biblical sites, and award winning accommodations will give you a great night’s rest with breakfast and dinner included.

Learn more and book your group’s tour today! www.NoseworthyTravel.com/TheLakelander • 800-929-4684 ext. 208 nt@travelwithus.com • 5725 Imperial Lakes Blvd. • Mulberry, FL 33860

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Be Local Bank Local Personal Services: • Online & Mobile Banking • Account Protection Preferences • Secured Loans • Contact-less Pay Options

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Who’s Your Banker? Schedule an appointment today to connect with a Banker about opening a new account, new loan, or discuss an existing loan request. COVID-19: For the safety of our staff, clients, and community, we are limiting face to face contact. Please utilize our drive thru or call to schedule an appointment by calling (863) 701-2685.

Propelling Forward Together. | www.bankofcentralflorida.com

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LOCAL FAVORITE

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THE N E W AM E RICAN

Written by Allison Stephan Photography by Dan Austin

A Lakeland favorite for almost 20 years, Britt’s Café serves an eclectic bistro-inspired menu that also maintains the comforting classics reminiscent of America’s beloved roadside eateries.

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Britt’s is open until 8pm on Thursdays, Fridays, and Saturdays featuring daily specials. Thursday: Rice Bowl Friday: All-You-Can-Eat Fish Fry Saturday: Chicken & Waffles

The American diner is iconic, appearing in popular culture for decades. From the 1950s’ diner in Grease to a 24-hour home-away-from-home in the modern television show Riverdale, diners have been a go-to for early-morning breakfasts alone and late-night munchies with friends. The diner was conceptualized by Walter Scott in 1872 when he began selling food from the back of a horsedrawn wagon. Others soon followed, and diners became permanent establishments, offering affordable homemade meals. Known for reasonable prices and comfort food like burgers and fries, diners continue to be part of American culture. Lakeland’s very own Britt’s Café is self-described as an American BistroStyle Diner, offering comfort foods and great-tasting home-cooked meals made with fresh ingredients. Todd and Carla Sitte opened Britt’s Café in 1997. Since then, Britt’s has been open daily for breakfast and lunch. During COVID-19, the Sittes closed the diner for five months and then decided to sell it to the current owner, Patrick Njubi. “It’s a great Lakeland restaurant that has been in business for nearly 20 years by previous owners,” says Njubi.

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“We might add a few things, but we’re going to keep the main dishes people know and love.”

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Njubi moved from Kenya in the early 2000s and pursued a degree in business and management. He has been in the food industry for 18 years, working primarily with Scott Brickhouse at Chick-fil-A in the management department. Njubi had been looking to buy a restaurant with his business partners, so when he heard about this opportunity, he gladly took it. “I always wanted to [own a restaurant], but I never thought it would happen. Everybody wants a piece of the American dream, to own your own business. I thought about it but wasn’t sure if it was ever going to happen.” The menu will remain the same, as breakfast and lunch continue to be made from scratch with fresh, local produce and ingredients. “Tom and Carla did a great job curating the menu items. We might add a few things, but we’re going to keep the main dishes people know and love.”

Patrick Njubi, Owner of Britt’s Café

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“Britt’s is cozy, warm and friendly. It’s home.”

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Britt’s Cafe’s specialty salads are known as Fresh-n-Tasty Sallies.

Even with the new management, Lakeland locals continue to dine at Britt’s, enjoying a big, hearty breakfast or savory burger for lunch. “Britt’s is cozy, warm, and friendly,” says Njubi. “It’s home. Most of our customers who have been coming for years we know by name. Even the new customers who come in feel very welcomed. The Lakeland community is amazing; the people are supportive and engaged with their local businesses.” Njubi enjoys his new

Britt’s shows its appreciation for Lakeland by honorably naming menu items such as the Hollingsworth Breakfast and Morton Salad after the well-known locations loved by locals. From savory breakfast omelets with pepper jack cheese and sausage to juicy American burgers, Britt’s Café offers a variety of classic diner dishes with a mixture of unique specials. “The Mallard is an omelet sandwich and one of my favorites. It has grilled peppers, onions, and fresh tomatoes rolled together with two eggs into an omelet style, then placed between toasted Cuban bread. Another popular topping with it is provolone cheese,” says Njubi. “For lunch, we’re known for our burgers. Our most unique one is the Thunder Burger, which is topped with grilled black olives, onions, peppers, ranch, Cajun seasoning, and pepper jack cheese.” The diner has daily specials for both breakfast and lunch, and they now are open for dinner on Thursday and Saturday nights, in addition to Friday nights which includes their all-you-can-eat fish fry.

BRIT T ’S CAF É 3662 Harden Boulevard Lakeland, FL 33803 lovebritts.com

ownership role at Britt’s alongside his team, saying, “The people who work here are the best. They are very welcoming and love taking care of people.” Local diners offer great-quality comfort food at a reasonable price for the whole family, and Britt’s is no different. The comfortable atmosphere makes for a relaxed occasion for catching up with friends, and its timeless location will give customers a taste of home, reminding all of the classic American diner.

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Merrill Lynch Wealth Management 100 South Kentucky Avenue Suite 100 Lakeland, FL 33801

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2 1 1 7 H A R DE N B O U L E VA R D • L A K E L A N D , F L OR I DA 3 3 8 0 3 • 8 6 3 . 8 0 2 . 5 0 0 0 The Yarnall Building is located on East Pine Street in Lakeland, Florida. It was built in 1920 to house the Yarnall Storage and Transfer Company. The building was restored in 1989.

Photo Courtesy of Special Collections, Lakeland Public Library

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We believe low costs and full service shouldn’t be a trade-off.

Our focus is to help you make the right decision that’s best for you. Transparency is something we value and you can find it at Schwab. We’re just down the street. Call us today at (863) 450-3272 to set up your personal appointment. Lydia Boyd Lakeland Independent Branch 6419 S. Florida Ave #103 863-450-3272 schwab.com/lakeland

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3710 Cleveland Heights Boulevard 863.646.2995 pethospital.com

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Marshall Jewelers New Location! 2058 E Edgewood Dr | Lakeland, Fl 33803

863.682.4725

$14

Valid for $5 off your choice of any pre-tax purchase of $14 or more. Cannot be combined with any other offers or discounts. Limit one use per coupon. No photocopies accepted. No cash value. Valid in shop online, or app orders. Online Code: 5off14lake | Code: 1753 Exp: 6/30/2021

304 N Kentucky Ave, Lakeland, FL | 863-500-TMAD (8623)

marshalljewelerslakeland.com

Save a Life!

2020

Adopt • Foster • Volunteer • Donate

You can be their hero and make a difference to pets in need.

1% referral rate

Together, we shelter the homeless, feed the hungry, heal the wounded, and give a voice to those who have none. Visit www.spcaflorida.org to see pets looking for loving families, and get more information on how to help.

96% referral rate See for yourself why our customers would refer us to friends and family.

Call 863.223.3164 or visit twomenlakeland.com. Each franchise is independently owned and operated. | U.S. DOT No. 1654865 | FL IM 1517

www.spcaflorida.org • 863-646-7722 • 5850 Brannen Rd S, Lakeland FL

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HISTORY

Drive-in restaurants began in the 1930s and quickly became popular with the motoring public. At this present time, there are still many drive-in food-service businesses. The Freez-Ette Drive-in Restaurant was located at 3110 South Florida Avenue in Lakeland. 1954 Photo courtesy of the Lakeland Public Library

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Defining the future of healthcare. So much of the world has changed over the past eight decades, but our mission has not. The Watson Clinic legacy continues to be defined by our commitment to you and your family, investing in the technologies and advanced treatments that can improve lives, and setting the standard for an all-inclusive healthcare experience.

We may be turning 80 this year, but weâ&#x20AC;&#x2122;re just getting started.

For all your healthcare needs, call 863-680-7000 or visit WatsonClinic.com.