Although Careme's Market has tables for dining, the owners are just as happy if people take their food and go home. ...more

October 23, 2009

Although Careme's Market has tables for dining, the owners are just as happy if people take their food and go home. ...more

October 21, 2009

Although Careme's Market has tables for dining, the owners are just as happy if people take their food and go home. ...more

October 21, 2009

The Sebring Chamber of Commerce has reminded us to shop locally. What a great concept! With all of the growth of the "Big Boys" on the highway, we seem to have forgotten that basic idea. ...more

August 14, 2008

SEAFOOD BACKFIN BLUE CAFE, 2913 Beach Blvd. S., Gulfport; (727) 343-2583. Be prepared to wait at this funky, friendly cafe that showcases the crab - owner-chef Harold Russell cooks about 150 pounds a week. Good suggestions include the Backfin Blue Jumbo Lump Crab Cake, portobello mushrooms and a macadamia nut-crusted fish dinner. ($) ...more

July 18, 2008

SEAFOOD BACKFIN BLUE CAFE, 2913 Beach Blvd. S., Gulfport; (727) 343-2583. Be prepared to wait at this funky, friendly cafe that showcases the crab - owner-chef Harold Russell cooks about 150 pounds a week. Good suggestions include the Backfin Blue Jumbo Lump Crab Cake, portobello mushrooms and a macadamia nut-crusted fish dinner. ($) ...more

May 23, 2008

Need some veg cred? Here's a glossary of imitation meat terms. Meat analogs: More commonly known as meat alternatives or mock meats, these pork-poultry-fish substitutes usually are made of soy protein, wheat gluten or tofu. They closely imitate foods sold at delis (sausage, bacon, burgers, chicken cutlets, etc.) and fish counters (shrimp, salmon, scallops, lobster, etc.). Cooks can substitute these products in recipes calling for traditional meats, such as BLTs and shrimp scampi. ...more

February 20, 2008

SEAFOOD BACKFIN BLUE CAFE, 2913 Beach Blvd. S., Gulfport; (727) 343-2583. Be prepared to wait at this funky, friendly cafe that showcases the crab - owner-chef Harold Russell cooks about 150 pounds a week. Good suggestions include the Backfin Blue Jumbo Lump Crab Cake, portobello mushrooms and a macadamia nut-crusted fish dinner. ($) ...more

January 30, 2008

Our congratulations go out to Valrico resident Christine Dohlmar, a frequent Recipes Lost & Found contributor, who is featured in the January-February issue of Cooking Light magazine. ...more

January 16, 2008

SEAFOOD BACKFIN BLUE CAFE, 2913 Beach Blvd. S., Gulfport; (727) 343-2583. Be prepared to wait at this funky, friendly cafe that showcases the crab - owner-chef Harold Russell cooks about 150 pounds a week. Good suggestions include the Backfin Blue Jumbo Lump Crab Cake, portobello mushrooms and a macadamia nut-crusted fish dinner. ($) ...more

December 12, 2007