Who’s Gonna be the Next Top Chef? Vero’s Top Chef Event 2016

by Thomas Miller – Food Blogger for Vero Vine

I had the extreme honor of attending this year’s 8th Annual Top Chef Event, hosted by the Hope for Families Center. 16 local chefs were in attendance, and they each made a dish to sample, and the guests attending the event had the opportunity taste them and vote for their favorite dishes. There were 4 dessert offerings, and 12 savory dishes presented. As a certified foodie, this is my Super Bowl! Expert chefs cooking their absolute best dishes for us to sample and critique, hoping to score with their best dishes. From what I sampled tonight, there were definitely more than a few touchdowns! Below are the chefs in this year’s competition, what restaurant they work for, and the dish they prepared for the event.

Now on to the FOOD!

View Photo Gallery

Booth #1 – The Wave Kitchen & Bar

Dish Presented: Rum Chata Flan with Cinnamon Weep Cream & Almond Candy

by Chef Omar Oscasio

Dish Comments: The flan had a cake like texture, and was very moist. The cream was actually in a small glass vial that was stuck into the side of the cake. Upon serving, the chef removed the vial and poured the cream over the top of the dish for presentation. The flan was topped with a caramel candy disk and candied almonds. Overall the dish had great flavor and was nicely presented.

Booth #2 – Counter Culture

Dish Presented: Medjool Date & Chocolate Sticky Toffee Pudding Cake

by Chef Lisa Damiano

Dish Comments: I did not notice until I was reviewing the pictures, but it looks as if the serving dish is made out of a corn husk? Interesting to say the least! The cake was extremely moist with chunks of chocolate in it. The date flavor was very subtle but noticeable, and the glass sugar decoration on top did have a slight toffee flavor. Overall this was a fantastic dessert!

Booth #3 – Sweet Creations

Dish Presented: Awesome Sauce Cheesecake

by Chef Lori Young

Dish Comments: Cheesecake is one of my absolute favorite desserts, so I was really looking forward to trying this one. This piece that I sampled seemed to be moist, but lacked a true cheesecake flavor. Not sure if it was not enough sugar or vanilla. You had the option of having either a raspberry or chocolate sauce added on top of the cheesecake. I chose the raspberry and it was very thick and had only a slight sweetness, and was quite tart. Unfortunately this dessert fell short of my expectations.

Booth #4 – Indian River State College

Dish Presented: Chocolate Carmel Cupcake/Chocolate Truffle/Vanilla Bean Ice Cream w/ caramel sauce

by Katherine Grech

Dish Comments: A very nicely presented dish and quite tasty too! The cupcake was very moist, and was topped with a chocolate candy shell, and a half a piece of caramel sitting on top. The chocolate truffle was coated with nuts and was the most decadent part of the dish! It was smooth, with a light crunch from the nuts, with this explosive chocolate flavor! I wish I would have had time to go back and get another one, it was that good! The vanilla ice cream was also very good, but definitely not the star of this dish. Overall it was an excellent showing for the IRSC Team!

Booth #5 – Joey’s Seafood Shack

Dish Presented: Lobster Stuffed Jumbo Prawn with Pineapple Seaweed Salad

by Chef Kim Coveny and Chef Joey Fenyak

Dish Comments: The prawn was cooked perfectly, seasoned to perfection, and the lobster filling was delicate and flavorful. The seaweed salad was crunchy, sweet, and had a little tang to it. Seaweed is not something I would normally eat, but I really enjoyed it. A very nice dish!

Booth #6 – Osceola Bistro

Dish Presented: Classic Roasted Chicken Breast, Mashed Potatoes, Sautéed Green Beans

by Chef Christopher Bireley

Dish Comments: I was a little surprised to see such a simple dish prepared for a Top Chef competition, but was pleasantly surprised when I tasted it. The chicken was cooked and seasoned to perfection. It was juicy and very tender! The mashed potatoes were good, but did not stand out, and the green beans added a splash of color to this classic dish. A very good dish, but not the show stopper you need for this level of competition.

Booth #7 – Bent Pine Golf Club

Dish Presented: Quail Three Ways

by Chef Tyler Colby

Dish Comments: Bent Pine went all out on this dish and their booth decoration. The booth was beautifully decorated with elegantly carved melons, wheat grass, and multiple levels to present their fabulous offering. It is a deviled quails egg, with Confit of Quail on top of the egg, with quail skin cooked like bacon and sprinkled over the top! It was absolutely delicious! A very well constructed booth and a dish to match! Very nicely done!

Booth #8 – A Fraiche Note Catering

Dish Presented: Gazpacho da Capo

by Chef Cassandra Lynne

Dish Comments: It’s a Span-Asian inspired zesty gazpacho in a cucumber bowl with a lemon shrimp topped with an avocado mousse. I was impressed with the presentation of this dish. The first thing you eat is the shrimp off the skewer which was cooked perfectly, then gently pick up the cucumber bowl which presented its own challenges since it was soft due to the gazpacho inside, drink the sweet & spicy ginger-lime, sriracha broth from the bottom of the cup. The gazpacho had great tomato based flavor with just a slight kick at the end.

Booth #9 – Quail Valley River Club

Dish Presented: Bacon Wrapped Shrimp with Blue Cheese Flan and Buffalo Sauce

by Chef Brian Jones

Dish Comments: The bacon wrapped shrimp was a little hard to eat off the skewer, since it was wrapped so tightly, but the flavors paired well together. The blue cheese flan had a nice texture and a slight blue cheese flavor, not overbearing at all. The buffalo sauce was fantastic, but I was a little confused by its existence with this dish, and what I was supposed to eat it with? Was it for dipping the bacon wrapped shrimp, or to eat with the flan? I’m not sure, but it definitely went fine with the flan!

Booth #10 – The Legacy

Dish Presented: Chicken and Waffles

by Chef Rodney Smith

Dish Comments: This was an interesting idea, really thinking outside the box. Take a classic dish, and change it up a bit. The waffle was made with cornmeal and buttermilk, and the filling was a chicken liver mousse. It was topped with pickled apples and maple glazed bacon. The mouse was piped into each of the three holes on the top of the waffle, a pickled apple on top, and the maple bacon sprinkled over the top. The chicken liver mousse was smooth and had a nice flavor, not overpowering, The pickled apples did not have a strong vinegar flavor from the pickling, and I don’t think my sample had any maple glazed bacon on top, because I could not taste it, or it was just too subtle. Very clever idea!

Booth #11 – Cuisine Machine

Dish Presented: Scallop Crudo with Scotch Bonnet Pepper infused Orange Lime Juice, Water Chestnuts, Micro Arugula, Salmon Caviar & Smoked Sea Salt Foam

by Chef Tyler Ketcham and Chef Eddie Hunter

Dish Comments: The presentation was stunning, a very well thought out dish. Being an Italian inspired dish, the chef, whether or not this was intentional, made use of the three colors from the Italian flag. The green from the micro arugula, the white from the foam and the scallop, and the red from the salmon caviar. I expected the sauce to have a little more heat to it, considering it was infused with scotch bonnet peppers, but it was delicious none the less. It was mixed with the water chestnuts and I think was one of my favorite parts of this dish. The scallop was wonderful as well. This was my first time trying any type of flavored foam, and it was hard to discern the smoked flavor and the sea salt. Perhaps I just did not have enough of it to taste? This was an impressive dish!

Booth #12 – Vero’s Caribbean Kitchen

Dish Presented: Caribbean Pork with Yellow Rice and Shrimp in Citrus Butter Sauce with White Rice

by Chef Charles Cervone

Dish Comments: I’ve passed by this place several times in my travels, but have not had a chance to stop in yet. That will change now after sampling their pork dish! The pork was very tender and was served with what looks like a spicy pineapple chutney over yellow rice. The sauce was amazing and had just the right amount of kick to it! It was the perfect Caribbean style dish to represent this restaurant! The shrimp in citrus butter sauce was good, but not the show stopper needed for this level of competition. The pork dish, while still a fairly simple dish, was the better of the two presented.

Booth #13 – Riverside Cafe

Dish Presented: Thai Ahi Tuna Salad with Crispy Vegetable Slaw and Crunchy Wonton

by Chef Patrick Hughes

Dish Comments: This dish was stunning to look at! It had lots of colors going on, different textures and flavors too. The fried wonton was crispy as expected, and the crispy vegetable slaw was nicely dressed with a slightly sweet and tangy dressing. The Thai Ahi Tuna salad was hard to distinguish any particular flavor and had absolutely no heat to it, which I was expecting a little of since it’s a Thai inspired dish. Regardless of any heat in the tuna salad, it was a fantastic dish!

Booth #14 – The Tides

Dish Presented: Buttermilk Fried Chicken with Rosemary Cheddar Biscuits & Country Gravy

by Chef Scott Garrett

Dish Comments: Every element of this dish are things that I like, so I was really looking forward to trying this one. With The Tides being the #1 restaurant in Vero Beach on Trip Advisor, this is the one that I was looking forward to trying the most. Taking a bite and tasting all elements of this dish, it was hard to discern all of the different flavors separately, but together it was this wonderful amalgamation of the down home favorite chicken fried chicken. The biscuit was tender, but held together well. The chicken was fried until golden and slightly crunchy, and the gravy over the top was smooth and creamy! They topped it off with a mustard seed caviar and what appeared to be chopped scallions to complete this dish! This was definitely a hit amongst the guests that evening!

Booth #15 – Cobalt

Dish Presented: Shrimp & Grits with Candied Collard Greens and Red Eye Gravy

by Chef James Forest

Dish Comments: It was getting late in the evening, and we only had 2 hours to make it around to all of the booths, so I got to this one too late, as they had run out of the grits that went with the shrimp, so I was unable to fully experience the dish the chef had created. What I did get to try was the grilled shrimp and the candied collard greens. The shrimp were tasty, but I was really missing the smoked grits to go along with them. The collards were sweet and tender, and I don’t think there was any red eye gravy presented since the grits were not served.

Booth #16 – Indian River State College

Dish Presented: Braised Short Rib of Beef, Cheddar Polenta, horseradish Foam, and Natural Pan Sauce

by Chef David Schneider

Dish Comments: The short ribs looked fantastic. They had a natural pan sauce that coated the top of the short rib that was quite tasty! It was paired with a cheddar polenta which went well with the short rib. I tasted the horseradish foam, but I’m not a fan of horseradish in general so I did not care for it. Crispy fried onions completed the dish and were fried and seasoned nicely.

The one dessert chef and 4 savory chef winners were announced at the end of the night. The 4 savory chefs move on to compete at the finale to be Vero Beach’s Top Chef for 2016. The dessert chef that won will be making the dessert for the guests at the final competition. The finale will be on Monday, Feb 22nd at The Club of Pointe West at 6pm.

Savory Chefs moving on to the finale:

Chef Kim Coveny and Chef Joey Fenyak– Joey’s Seafood Shack

Chef Patrick Hughes – Riverside Cafe

Chef Tyler Colby – Bent Pine Golf Club

Chef David Schneider – Indian River State College

Dessert Chef moving on to the finale:

Chef Lisa Damiano – Counter Culture

In Conclusion:

This was my very first time attending this event, and I’m really impressed with the level of talent located here in Vero Beach. The event was very well attended, and the hall where it was held was almost too small for the amount of people that came. It was quite warm in the hall and somewhat difficult to make your way from table to table to meet the chefs and sample their creations. If the event keeps growing as it has for the past 8 years, they will definitely need a larger venue to accommodate this event. I for one, am already looking forward to attending the finale to see what dishes and desserts the winners come up with, and to see who comes out as Vero Beach’s Top Chef for 2016!

Mo Bay Grill – Restaurant Review

by Thomas Miller Vero Vine Food Blogger

Be sure to check out all of our plates at the Vero Beach Food Blog.

I’ve been wanting to try the Mo-Bay grill for some time now. I’ve read the stories about it, and some of the great reviews too. I’ve not had the opportunity to travel to Jamaica yet, so I was anxious to try some of the great island flavors! Chef Wesley Campbell is the owner of this establishment and has quite the cooking history, so the food has to be great, right?

See Mo Bay Grill Details

We arrived for an early dinner on a cool and rainy Saturday afternoon around 4:00pm. There were only a few other diners in the restaurant when we arrived. The restaurant had a nice atmosphere, cozy, yet did not feel cramped. Southwestern colors adorn the walls along with murals of life in Jamaica. Lighting was soft, but not so much as you could not read the menu. We were seated in the dining room in a booth by the front windows. It was roomy and fairly comfortable and as a bonus, we had a water view!

We were presented with menu’s and the waitress took our drink order. They have a special tropical fruit tea house blend that both my wife and I ordered ($2.59). You can get it sweet or unsweetened. We had them do half and half, since we did not want it to be too sweet. It had the perfect blend of tea with just a hint of tropical fruit flavor. It was good without being overly fruity. We started to browse the menu and it had quite the variety of different foods, not just Jamaican dishes. If you are the more adventurous eater, but those that dine with you are not, there is still a decent selection for them as well. From a cheeseburger, chicken tenders, wings, ribs and seafood, there is something for everyone on the menu. I wanted to try a dish with island flavors so I chose the Curry Chicken. My wife chose the Philly Cheese steak sandwich. Pictures and individual dish comments are below:

Curry Chicken ($12.99) – The dish was colorful and well presented. Generous portion of chicken, red beans and rice, a vegetable slaw, and a fried plantain completed the dish. I like spicy dishes and the waitress said they could make it as spicy as I liked. I asked them to add medium heat to the dish, and it was on the milder side for my tastes. They have an in house hot sauce that I had on the side to add some additional heat. The chicken was still on the bone, and very tender, but was not that easy to pick out the bones. It would have been better without the bones, but that is where some of the additional flavor comes from, so I understand why the chef left them in. I don’t eat much curry, so I don’t have much to compare it to, but it was tasty, without being overwhelming. The red beans and rice was good, but nothing special. The vegetable side dish was presented like a slaw and tasted better than it looked. Overall I was satisfied with the dish.

Philly Cheesesteak ($10.99) – My wife ordered the cheesesteak without peppers. It came with fries and she chose fruit as her other side dish. She offered me a bit of the filling to taste and it was very good! The meat was very tender, the onions were nicely caramelized, and the cheese flavor was great! The only negative was that the bun was a little overly toasted and almost black on the inside edges, yet it did not have a burnt taste at all. It was a very good choice!

Toasted Coconut Rice Pudding ($6.00) – I chose to order dessert and the rice pudding sounded good. I was not disappointed, it was just slightly sweetened, and it was very creamy! The toasted coconut on top was a nice decoration and it did add a nice subtle flavor to the pudding. The plate was decorated with cinnamon and powdered sugar. It was a nice way to round out a great meal!

In Conclusion:

My expectation of this place were set fairly high after reading other diners reviews and I was not disappointed. The restaurant has a great location, atmosphere, and of course the food is outstanding! I will definitely be returning in the near future for another great meal at Mo-Bay Grill and I suggest you give them a try too!

Ratings:

Atmosphere – 5 Forks
Service – 5 Forks
Food – 5 Forks

Ratings Scale Legend:

1 to 5 Forks – 1 Bad to 5 Excellent

Mo-Bay Grill

1401 Indian River Dr, Sebastian, FL 32958

(772) 589-4223

How to make the PERFECT Holiday Turkey!

Pecan Smoked Turkey!!!

Prep Time: 30 minutes | Cook Time: 3 – 4 Hours | Servings: 16 – 18

Special Equipment Used:

Instant Read Thermometer
Electric Smoker
Foil Drip Pan

Ingredients:

1 – Turkey – 16 to 18 lbs
2 – cups of wood chips of your choice
4 – 8 tbs of Organic Olive Oil
4 – 8 cups of water
Smoked Salt and Pepper to taste

Pre-heat the smoker to 275 degrees and add the first cup of wood chips before putting the turkey in.

Preparation:

Step 1 – Remove turkey from the packaging and be sure to remove anything from the internal cavity. Pat dry with paper towels and place on a large cutting board or platter.

Step 2 – Coat the turkey with olive oil and season with smoked salt and pepper to taste.

Step 3 – Place turkey into smoker with a foil drip pan underneath and add 4 cups of water to the pan.

Step 4 – Check on the turkey after 2 hours, add the second cup of wood chips and water to the drip pan as needed. Cook for an additional 1 – 2 hours, using an internal read thermometer to check for doneness.

The turkey is done when it reaches an internal temperature of 165 degrees, so be sure to pull it out of the smoker when an internal temperature of 155 is reached. Allow to rest for 15 minutes on a platter or cutting board, and lightly tent with foil to hold in the heat. It will gradually continue cooking and come up the temperature during that time. Slice, serve and enjoy!

If you don’t have a smoker, you can pick them up pretty cheaply these days. I used an electric smoker and it really takes all of the work out of watching the temperatures, it really is kind of set it and forget it!

Complete Holiday Meal consists of the Pecan Smoked Turkey, Smashed Sweet Potatoes, Southern Style Green Beans, homemade cranberry sauce, and a Warrior Buckeye Cream Pie!!! Stay tuned for the recipes and videos of the sides in upcoming blog posts! Hope you enjoyed this month’s guest blog post! Stay tuned for next month’s post for more great recipe tips and tricks!

Photos, recipe and video by Seven Sons and Thomas Miller.

Kids Eat Free

A
Applebees – Kids eat for free on Monday/Tuesday Nights at select restaurants. 1 free kids meal per adult entree purchase but additional kids are only $1.00. Participation may vary so definitely call ahead on this one. In my local hometown we just get $0.99 kids meals on Tuesdays.

B
Beef ‘O’ Brady’s – Kids 10 and under eat free from 4-8pm on Tuesdays with adult entree purchase.
Bob Evans Restaurants – Free Kid’s Meal with every Adult meal purchased after 4pm on Tuesdays!
Bruster’s Real Ice Cream – Kids who are under 40 inches tall receive a free baby cone.

C
Chive – Royal Palm Pointe, Tuesdays 1 free per adult entree.
Chilis – Mon-Wed kids eat free – 2 kids per adult entree.
Chik-fil-A – On Tuesdays when you purchase a combo meal you get a free child’s meal (some areas it is $0.99, not free and some areas it’s on a different day, call to check before you go).

D
Denny’s – Kids eat free on Tuesdays and (some locations) Saturdays. From 4-10 PM.

F
Firehouse Subs – Kids 12 and under eat free from 4-9pm on Wednesdays and Sundays. One per each adult purchase.

G
Godfather’s Pizza – Kids 10 and under get a free buffet from 11am – 2pm and 5-8pm on Tuesdays.
Golden Corral – Kids eat free on Tuesday Nights.

H
Holiday Inn – Adults always have to pay, but they do have kids eat free restaurants. Call your local Holiday Inn for details.
Hooters – Kids eat free on Sundays, Melbourne.

I
IHOP – Kids eat free everyday from 4-10pm. Not valid at all locations.
Ikea – Kids eat free every Tuesday and during special promotions throughout the year (which they post on their website).

L
Lonestar Steakhouse – Kids 12 and under eat free on Tuesdays – all day. 2 children per adult entree.
The Loop – Kids eat free on Sundays

O
On the Border Mexican Grill – Free sundae with kid’s meal purchase. West Palm Beach.

P
Pizza Hut – Kids eat free on Tuesday Evenings – may vary per location.

Q
Qdoba Mexican Grill – Kids eat free at Wednesdays (some locations) and Sundays (some locations) .
Quiznos – All day, every day receive one FREE kidz meal with the purchase of an entree (sub, toasty torpedo, regular chopped salad). Participating locations only.

R
Red Robin – Kids 10 and under can eat for free on Monday and Tuesday from 5-9pm

S
Shoney’s – Kids 4 or younger eat free everyday with an adult entree purchase.
Steak n’ Shake – Kids can eat free (12 & under) with a purchase of an adult entree valued at $8 or more only on the weekends.

T
TGI Friday’s – Kids 3 and under eat for free on Mondays and Tuesdays.
Tropical Smoothie Cafe – Kids eat free on Sundays (participating locations).
Tony Roma’s – All of Tony Roma’s Kids Eat Free Restaurants offer the deal for 12 and under on Tuesdays.

The 2015 EPCOT Food and Wine Festival

20th Anniversary of the EPCOT Food and Wine Festival from a Food Bloggers Perspective

It’s been a few years since I have attended the EPCOT Food and Wine Festival so I was anxious to get back there and try all of the different foods from around the world again. I heard through the grapevine that EPCOT has a new head chef and he made some changes to the menu this year. Before we attended the event, we went on-line and reviewed all of the countries and what our must try’s would be, and looked at all of the pictures of the items offered. There were a few surprise items that I think the chef had a hand in bringing to the festival that would not have been offered in years past. Disney has to cater to the majority, and most people are not that “food adventurous” as I am. While I did not get a chance to try a few of the new adventurous items, it was nice to at least see them take a chance on a few different dishes. Below are the countries and food items we did get to try at this year’s event:

Dominican Republic

First up we have Roasted Pork with Mangu (mashed plantains), pickled red onion and avocado, second is a yucca soufflé topped with griddled cheese! Both were very good, the pork was moist and tender, the mangu was kind of like refried beans texture, not sweet at all, which is not what I expected from the plantains. The soufflé had a familiar flavor that I could not place and the griddled cheese was milky tasting and slightly salty. Both were quite good!

Hawaii

Next up for our snacking pleasure is a Pork Slider with Sweet and Sour Dole Pineapple Chutney! The bun was firm but tasty. The pork was tender and had good flavor. The chutney was slightly sweet but had quite the zing to it. It was quite delicious!

Farm Fresh Booth

This next one was controversial to me. It came from the farm fresh booth and was a Bacon Mac and Cheese. What exactly is farm fresh about this? Besides the bacon, it was something in my opinion that does not represent a “farm fresh” dish. It was not very creamy, but did have an intense smoky flavor. The peppers were subtle but good, and I could have done without the spring onions on top. Definitely not a favorite thus far.

South Korea

Making the rounds at World Showcase we next stopped at the South Korea booth for their Bulgogi BBQ Short Ribs with Steamed Rice and Cucumber Kimchi. The short ribs had good flavor but we’re very tough. The steamed rice picked up the flavor of the sauce and the cucumber kimchi was really good!

Hops and Barley American Adventure Booth

Next on our list was a Florida grass-fed beef slider with a pimento cheese sauce on top from the Hops & Barley American Adventure booth. The patty was quite large and had great flavor. The bun was soft and tasty, kind of like a dinner roll. The pimento cheese had a slight pimento flavor with a hint of spice to it. It was very good!

Belgium

Making the rounds we ended up at the Belgium booth for their Potato and Leek waffle with beer braised beef and smoked gouda cream! My wife had the Waffle with the berry compote and whipped cream. The Potato and Leek Waffle was an exceptional dish. The beef was tender and flavorful, and the waffle added an interesting texture to the dish. I only tried a taste of the compote and it was good, not overly sweet which was nice.

Brazil

Brazil was next and the one I was looking forward to the most since they were serving Crispy Pork Belly with black beans and tomatoes! It was exceptional! It had that deep rich pork flavor, it was fatty without being greasy, and it had just the right amount of saltiness to it. One of my favorite dishes of the day!

France

We have visited this booth at previous Food and Wine festivals and they had one of the best dishes I’ve ever had at the festival. It was Escargot in brioche with garlic butter. It was buttery, garlicky and had a fabulous bread flavor that was unbelievable! This year they changed it up a bit and the bread is a croissant stuffed with the Escargot, garlic and parsley puree. While it was good, it did not have that richness that I remembered from the previous dish. Although it was a little disappointing, it still rated highly out of all the dishes I tried today.

Canada

Last but not least was the Canada booth. My wife wanted to stop here for the Wild Mushroom Beef Filet with truffle butter sauce. I only had a few bites since filet is not one of my favorite cuts of beef, but it was an excellent dish! The beef filet was cooked a perfect medium and had a slight salty flavor and was a little heavier on the pepper which gave it a little bite to it. The mushrooms were perfectly cooked and had great flavor from the truffle butter. Definitely would get this one again!

We tried a total of 10 different booths and a total of 12 dishes. Below is my list of the Top ATE Dishes that were my favorite from this years festival!

Roasted Pork and Mangu with Pickled Red Onion and Avocado
Yucca Soufflé with Griddled Cheese
Potato and Leek Waffle with Beer Braised Beef and Smoked Gouda Cream
Pork Slider with Dole Pineapple Chutney
Grass-Fed Beef Slider with Pimento Cheese
Escargot in a Croissant with Parsley and Garlic
Beef Filet with Mushrooms in a Truffle Butter Sauce

And the #1 dish is . . .

Crispy Pork Belly with Black Beans and Tomatoes!!!

In Conclusion

How much did all of this fun cost us you ask? We were really surprised when we got home and totaled up all of our receipts. For everything that you saw in this post, with two people sharing each dish, our total was only $64.25! Not too bad for all that we had. Our total for the day, with a tank of gas and parking at EPCOT was just a little over $100! All in all, we had an excellent day making our way around the world at EPCOT’s world showcase for the Food and Wine festival this year! We plan to head back later this year to see the Osborne Lights as this is the last year for it. We will stop over at the Food and Wine Festival to give a few of our favorite dishes a try again, and a few that we missed at well.

Vegan Restaurants in Vero Beach

Planet Yum

Vegetarian Restaurant

2121 14th Ave Rear, Vero Beach, Florida 32960

772-766-2306

Mon-Thu 11:00am-9:00pm, Fri-Sat 11:00am-10:00pm

Cuisine: Vegan-friendly, American, Take-out

Dessert shop opened here Apr 2015 specializing in Planet Yum pops which are already sold in area stores. Also offers coffee, smoothies, vegan soft serve, cupcakes, and sandwiches. No peanuts or dairy. The only non-vegan item used is honey. Accepts credit cards. Inexpensive.

Counter Cultures

Vegetarian-Friendly

1901 14th Ave (at 19th St), Vero Beach, Florida 32960

772-999-2150

Cuisine: Lacto, Ovo, Organic, Non-veg
Serves meat, veg options available. Menu items are marked GF, Organic, and VEG (some contain cheese), but no label for vegan, so vegans please inquire. Offers green, veggie and fruit shakes, sides, Order at the counter and pay, then find your table. Very popular lunch spot. Has outdoor seating. Accepts credit cards. Inexpensive.

La Tabla

Vegetarian-Friendly

29 Royal Palm Pointe Ste 1, Vero Beach, Florida 32963

772-205-2772

Mon-Fri 9:00am-4:00pm, Sat 9:00am-3:00pm

Cuisine: Lacto, Ovo, American, Juice bar, Take-out, Non-veg
Serves meat, veg options available. Cafe offering simple breakfast and lunch food, protein smoothies, made-to-order juices. Sources from local farms as possible. Moderate.

Taj Mahal – Bombay Masala

Vegetarian-Friendly

2050 11th Ave, Vero Beach, Florida 32960

772-770-1120

Mon-Sun 5:00pm-9:00pm, Mon-Sat 11:00am-2:00pm

Cuisine: Lacto, Ovo, Indian, Take-out, Greek, Non-veg
Serves meat, veg options available. Formerly Bombay Masala. Indian and Greek food. One of few places in Vero Beach with vegetarian dishes on menu. Ask about dairy use. Moderate.

The Patisserie

Vegetarian-Friendly

1910 Old Dixie Highway, Vero Beach, Florida USA

772-770-4122

Mon-Fri 7:00am-5:00pm, Sat 7:00am-2:00pm

Cuisine: Lacto, Ovo, Organic, Bakery, French, Non-veg
Serves meat, veg options available. French-inspired artisan bakery that offers at least one daily vegetarian lunch choice. Moderate.

Toojay’s

Vegetarian-Friendly

555 21st St, Vero Beach, Florida 32960

772-569-6070

Cuisine: Lacto, Ovo, American, Fast food, Take-out, Non-veg
Serves meat, veg options available. Florida chain deli restaurant. Its large menu is heavy on meat, but there is a “lighter and vegetarian” menu with several vegetarian choices. Wheelchair accessible. Accepts credit cards. Moderate.

Healthway

Health Food Store

1537 US Highway 1, Vero Beach, Florida 32960

772-569-5663

New location since 2009. Vitamins and supplements, vegan cheese, smoothies, juices, organic coffee, and frozen foods. No fresh produce.

Mary’s Health Hut

Health Food Store

951 Old Dixie Hwy Ste A-3, Vero Beach, Florida 32960

772-770-2101

Now Open: Mon-Fri 9:30am-5:30pm, Sat 9:00am-4:00pm

Health food shop stocking a variety of products. Has frozen foods, nutritional supplements, herbs, books, organic and non-organic wines, and more.

Publix

Health Food Store

415 21st St (at Indian River Blvd ), Vero Beach, Florida 32960

772-562-0391

Vegan/vegetarian-friendly grocery store. Carries Tofurky, Gardein, Boca and other vegan brands at this location, as well as some natural and organic products.

Dog Friendly Restaurants in Vero Beach

Edie Bear Turns 4 at Osceola Bistro. Submitted
by Liam O’Brien in The 2015 Best Dog Photo Contest

The Patio Seafood Tavern

Chive

Osceola Bistro

Casey’s Place

Kilted Mermaid

The Barefoot Cafe

Mulligans Beach House

Citrus Grill

Mrs. Mac Fillin’ Station

Red Onion

Fish Shack

Cravings

Waldos

CJ Cannons

Patisserie

Rio Coco Cafe

Cobalt

Grind + Grape

Bungalow Bar

Panera’s

Blue Star

Riverside Cafe

Nino’s Pizza (Beachside)

Make a Plate Photo Contest Winners

A BIG Thank You to all who submitted.

This has to be one of my favorite contests. I just love everything about food, being with friends and family, the challenge of a new recipe and the comfort of your favorite recipes. Food brings people together and that is exactly the goal of Vero Vine and the community photo contests.

The purpose of this contest was to inspire others in creativity with food. To promote local business in a notoriously bad for business month of September, and announce the new Make a Plate feature of Vero Vine which together with this contest has created the all NEW Vero Beach Food Blog. There you will find all contest submissions and continued community food submissions. Filter by Restaurant or Community Member and various types of food to be inspired for a new recipe or find a new local place to eat with friends.

View The Make a Plate Contest | Contest Sponsors | The Vero Beach Food Blog

Epic Bun-less Burger – Thomas Miller

1st Place – Value: $500

Felicity Images: A photo session with Nellie Quiros at Felicity Images, and a custom photo app with your favorite twenty images., valued at: $350. Cobalt Restaurant: 1 Gift Certificate (Vero), valued at: $50. Heaton’s Reef: 1 Gift Certificate (Vero), valued at: $50. Chive: 1 Gift Certificate (Vero), valued at: $25. LOV Juice: 1 Gift Certificate (Vero), valued at: $25.

Click to view recipe and video.

Homemade Pizza – Marcy

2nd Place – Value: $169

Riverside Theatre Comedy Zone: Four Tickets to any Comedy Show, valued at: $64. Eminence Hair Design: 1 Gift Certificate for a Mens or Womens Haircut (Sebastian), valued at: $55. The Hair Shop for Men: 1 hot towel, straight razor shave gift cards., valued at: $25. Chive: 1 Gift Certificate (Vero), valued at: $25.

Fresh Figs Topped With Goat Cheese – Ashley Kennedy

3rd Place – Value: $145

Vero Beach Karate Association: One Month of Karate Lessons, Includes Uniform, valued at: $120. Chive: 1 Gift Certificate (Vero), valued at: $25.

No Bake Strawberry Pie – Bonnie Owings

4th Place – Value: $89

River King Cruise: Two (2) River King Cruise Tickets, valued at: $64. Chive: 1 Gift Certificate (Vero), valued at: $25.

Crockpot Prep – Jamie Brazie

Raffle – Value: $159

Curves: 1 Month Membership Certificate, valued at: $99. Main Street Vero Beach: A City Scapes Drawing, Unframed, valued at: $35. Chive: 1 Gift Certificate (Vero), valued at: $25.

Bacon Wrapped Breadsticks – Mary Catherine-Morton

Most Creative – Value: $50

Chive: 1 Gift Certificate (Vero), valued at: $25. The Hair Shop for Men: 1 hot towel, straight razor shave gift card., valued at: $25.

View The Make a Plate Contest | Contest Sponsors | The Vero Beach Food Blog

80 Awesome Uses for Coconut Oil

Photo by Joe Semkow.

Be sure to buy organic coconut oil. Most super stores carry it on the aisle with the other cooking oils it should be around $7. Health stores should also carry organic coconut oil.
Personal Hygiene/Body

1. Moisturizer – simply scoop some out of the jar and apply all over your body, including neck and face.

2. Eye cream – apply under the eyes to reduce puffiness, bags, and wrinkles. Use on the lids in the evening.

3. Preshave – coconut oil will prep skin for the pending damage caused by shaving.

4. Aftershave – coconut oil will help heal your skin after shaving without clogging pores.

5. Deodorant – coconut oil alone can be used as a deodorant, but even more effective in combination with cornstarch/arrowroot powder and baking soda!

6. Hair Conditioner/Deep Treatment – use as a leave in hair conditioner by applying a teaspoon of coconut oil to your ends and then running your fingers through your hair to distribute the rest! For a deeper treatment, rub in a tablespoon of coconut oil onto your dry scalp and gently work through to the ends. Put a shower cap on to prevent transfer onto bed linens and leave on overnight.

7. Hair Gel/Defrizzer – rub a little between your palms and either scrunch into hair (for curly hair) or finger comb in through from scalp to ends (for wavy/straight hair).

8. Toothpaste – there are numerous recipes out there but I just mix coconut oil and baking soda and dab a little of the mix on my toothbrush.

9. Make up remover – use a cotton swab and a dab of coconut oil and you would be amazed at how well it works!

10. Chapstick – just rub a little into lips and it not only acts as a softening agent but it also has an SPF of about 4 so you get a little protection!

11. Massage Oil – pretty simple; grab some and rub!

12. Lubricant – it is an all natural, perfectly safe personal lubricant. Not compatible with latex!
13. Sunscreen

14. Stretch Mark Cream – coconut oil is great at nourishing damaged skin. It may not be the magic stretch mark cure but it will help.

15. Nipple Cream – works great to nourish cracked, sore, or dry nipples. Apply to a cotton ball and leave on your nipples between feedings.

16. Diaper salve – very comforting on a rashy bum with no harsh chemicals. Also safe for cloth diapers.

17. Cradle cap – having issues with dry skin on your baby’s scalp? Coconut oil will not only nourish your baby’s skin, it also helps eliminate cradle cap. Just rub a teaspoon onto scalp daily.

18. Body scrub – mix coconut oil and sugar together and rub all over! Rinse off and your skin will be super soft! You can add in essential oils if you would like a specific smell.

19. Healing – when applied on scrapes and cuts, coconut oil forms a thin, chemical layer which protects the wound from outside dust, bacteria and virus. Coconut oil speeds up the healing process of bruises by repairing damaged tissues. Plus, it smells a heck-of-a-lot better than anything from the pharmacy.

20. Bug Bites – when applied directly to a bug bite, coconut oil can stop the itching and burning sensation as well as hasten the healing process.

21. Skin problems – coconut oil relieves skin problems such as psoriasis, dermatitis, and eczema.

22. Swimmers Ear – mix garlic oil and coconut oil and put a few drops in affected ear for about 10 minutes. Do this 2-3 times a day and it usually works within one or two days.
General Health and Wellness

23. Stress Relief – relieve mental fatigue by applying coconut oil to the head in a circular, massaging motion. The natural aroma of coconuts is extremely soothing thus helping to lower your stress level.

24. Digestion – the saturated fats in coconut oil have anti-bacterial properties that help control, parasites, and fungi that cause indigestion and other digestion related problems such as irritable bowel syndrome. The fat in coconut oil also aids in the absorption of vitamins, minerals and amino acids, making you healthier all around.

25. Fitness – coconut oil has been proven to stimulate your metabolism, improve thyroid function, and escalate energy levels, all of which help decrease your unwanted fat, while increasing muscle.

26. Nose bleeds – coconut oil can prevent nose bleeding that is caused by sensitivity to weather such as extreme hotness and extreme coldness. This condition happens when the nasal passages become dry because of cold or dry air resulting to burns and cracks in the mucus membranes so bleeding happens. To prevent this just put coconut oil in you nostrils. Coat your finger with coconut oil and then lie down and coat your finger inside your nose. Doing this will strengthen and protect the capillaries in the nasal passages. A Vitamin C supplement will also help prevent nose bleeding.

27. For breastfeeding moms, consuming 3 ½ tablespoons of coconut oil daily will enrich your milk supply.

28. Helps with weight loss & controlling cravings.

29. Helps keep blood sugar levels stable and/or helps with cravings in those with diabetes.
Health Problems (that coconut oil is known for aiding, relieving, or even curing when taken internally)

30. Eczema – in addition to taking it internally, many have success applying it externally, some don’t

31. Skin problems

32. Toenail fungus

33. Hot flashes

34. Bleeding hemorrhoids (can also be applied externally twice a day)

35. HIV

36. Head lice

37. Improvements in menstruation regarding pain/cramps and heavy blood flow

38. Migraines (with regular use)

39. Mononucleosis

40. Parasites

41. Thrush

42. Relieve gallbladder pain

43. Has helped some people improve symptoms of an underactive thyroid gland, results have shown subsequent thyroid blood tests becoming normal

44. Energy boost

45. Flaky, dry skin

46. May relieve acid reflux and indigestion when taken with each meal

47. Adrenal fatigue

48. Alzheimers

49. H. pylori

50. Candida albicans

51. Asthma, even in children

52. Autism

53. Cholesterol – improves HDL (‘good’ cholesterol) to LDL (‘bad’ cholesterol) ratio in people with high cholesterol

54. Chronic fatigue

55. Circulation/feeling cold all the time

56. Stronger immune system

57. Mental Clarity

58. Depression

59. Helps with inflammation in Crohns

Health Problems

Coconut oil is known for aiding, relieving, or even curing when applied topically.

60. Athletes foot

61. Back pain/sore muscles

62. Canker sores

63. Acne

64. Cellulite

65. Herpes (applied topically and taken internally)

66. Genital warts (through topical application over 6 weeks, and coconut oil enemas twice a day depending on the location of the warts)

67. Circumcision healing – although I am personally against circumcision, I have read that coconut oil is a really great healer for this.
Cooking

68. Use 1 cup to 1 cup ratio when replacing other oils/butter in recipes with coconut oil.

69. Replacement for butter/lard/Crisco/PAM in it’s solid form – greasing pans, pie crusts, etc.

70. Replacement for various oils in liquid form – baking, cooking, sautéing, etc.

71. Nutritional supplement – melt and add to smoothies.
Other Uses

72. Insect repellent – mix coconut oil with peppermint oil extract and rub it all over exposed skin. Keeps insects off better than anything with Deet! Tons safer too.

73. Great for dogs and cats for general wellness. Just add a teaspoon to their water bowl daily.

74. Goo Gone – just mix equal parts coconut oil and baking soda into a paste. Apply to the “sticky” area and let it set for a minute. Then scrub off with an old toothbrush or the scrubby side of a sponge.

75. Chewing Gum in Hair Remover – just rub some coconut oil over the stuck chewing gum, leave in for about 30 minutes, then roll the gum between your fingertip. Voila! It’s out!

76. Polish Furniture – coconut oil with a little bit of lemon juice to polish wood furniture. However, I recommend you test it first on a very small, unobtrusive part of your furniture to make sure it works the way you’d like.

77. Polishing Bronze – all you have to do is rub a little oil into a cotton towel and then wipe down the statue. It cleans and helps deepen the color of your bronze.

78. Seasoning animal hide drums

79. Seasoning cookware

80. Moisturizing and cleaning leather products

Vero is for Sweeties

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Chelsea’s by day, Havana, by way of New York, at Night. Very Vero. Very sweet gems full of “sweet” treats for the Sweeties in your life any day of the year. Treating the sweet people in your life and reminding them of your love is pretty paramount on Valentine’s Day if you want to stay out of “the dog house”.

This year February 14th falls on a Saturday and you can bet Vero’s restaurants will be packed, so get a plan together. You can also hope for loads of Valentines in your inbox or mailbox, but you may be disappointed. Why not release the pressure to be all about love and treats on Valentine’s Day only and consider surprising Sweeties with treats early this year. Good surprises keep you out of “the dog house” anytime of the year.

Here are two wonderful Vero places to procure Sweetie treats:

Chelsea’s by day. Chelsea’s on Cardinal is very well known for its delicious, gourmet food and top-notch service. If one of their gourmet meals is a bit beyond your diet or budget, consider some of their other unique and well sourced offerings.

You could fill a gift bag, box or even a monogramed wine glass with sweets such as Daprano Chocolate Hearts; Yum Earth Organic Pops; Bang Candy or Simple Syrups; The Crispery Crispycakes; or Koppers Fruit Filled or Candy Coated Chocolate Sea Shells. For a chocoholic dessert treat how about the Love Bites or “Gracies” Teenager Mousse.

Among their treats for your Sweeties that last a bit longer you will find Rewined Candles; Stonewall Kitchen Soy Candles; a great selection of cook books; “Capabunga” an inventive reusable wine cap; the Murchison Hume “Best in Show Pet Care” line as well as soaps and creams for the human animal. Don’t forget to pick up a colorful hand towel as a special wrapper for your treats.

Chelsea’s wines (including sparklings) cover all price points and include very interesting selections that you may be hard pressed to find elsewhere. “Location” wines created by David Phinney with Orin Swift Cellars in Napa are great red blends from local grapes from places around the world. David chooses not to reveal the grape varieties and the blends that make these tasty reds. Chelsea’s currently has location wines from Spain and Italy and more than half a dozen from Napa.

Wandering through Chelsea’s brings back memories of a trip my father treated me to in New York City. The delis and gourmet markets seemed to be bursting with treasures for all your senses, just like Chelsea’s.

Speaking of New York City, South Beach in Vero is home to a quaint hotel, The Caribbean Court. Havana Nights is hidden here up some very steep, tiled steps (or take the elevator) and it is quite an intimate and romantic “New York piano bar” kind of place. Dim lights, a grand piano and tropical decor remind one of Rick’s American Cafe in “Casablanca”. Francois, Manager of Havana Nights is a pleasure and is planning some new Romance Packages – keep your eyes peeled.

One of the true treats of Havana Nights is the music offerings many nights of the week. The charming and talented Bobby Gangloff (originally from Sarasota Springs, NY) drives up from Jensen Beach on Mondays & Wednesday evenings to play the piano (beginning around 6) and sing. He is highly skilled in serenading Sweeties with the likes of Sinatra, Van Morrison and “Satchmo”. The other Tuesday, Bobby made a special appearance to play at acoustic guitarist Neil McHugh’s Birthday Bash. They were joined by a previous neighbor of mine on the harmonica and the place was humming!

Happy sweet treating………

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