This is a sponsored post written by me on behalf of Fresh from Florida for IZEA. All opinions are 100% my own. The Florida Panhandle has long been known for its extraordinary white-sand beaches, emerald-green Gulf waters, and Seaside—a model town that, in the early 1980s, introduced thoughtful urban planning not only to the coastal…
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The 2nd Annual Taste of the Race presented by Chef Emeril Lagasse will be held this Friday, February 26th. TOMORROW is the big night! If you haven’t already grabbed your ticket, get it now at www.RunSeasideFL.com. The Taste of the Race, presented by Chef Emeril Lagasse, the Emeril Lagasse Foundation, the Seaside School Foundation, and Visit…
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Contributor: Caroline Coker Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia. However, here on the Gulf Coast, especially in the Florida Panhandle, it is eaten in abundance and with many different variations. Watermelon contains 92 percent water, and is the…
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Contributor: Caroline Coker This is an easy and delicious weeknight meal, or one to enjoy any time of day. For breakfast top this salad with a poached egg, cut the recipe in half, or double depending on the number of people you need to feed. My dry rub is the perfect marinade for the chicken. I…
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Contributor: Caroline Coker I call this recipe “The Best Basil Pesto” because it is made from the fresh basil growing in pots on my back porch. I am a huge fan of pesto. It is so simple to make, and is healthy when consumed in moderation. It is versatile, you can always adjust the quantities to suit…
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This year’s Mississippi Seafood Cook-Off won’t just name the state’s top seafood chef, but also will help feed the hungry along the Gulf Coast and aid tornado victims in North Mississippi. Hattiesburg chef, author and restaurateur Robert St. John will emcee the event set to take place on May 30. Mississippi artist Wyatt Waters…
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This is a beautiful recipe for a veggie that does not get enough love. It really isn’t so much a recipe, as it takes a few ingredients and little time, making it a perfect go to source at least once a week! You will end up with a vibrant, tender sprout which will become crusty…
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Whenever my husband I travel to Atlanta, we always make a b-line to Restaurant Eugene, Linton Hopkins award winning restaurant. We were thankful when our son decided to attend Georgia Tech as it allowed us to experience the food scene more often. On Reeds first visit to Tech, we took him to restaurant Eugene. 8…
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Unwrapping a sad sandwich can be avoided with just a light smear of preserves across a crusty baguette. I like to use fresh preserves purchased from the Seaside Farmers Market. This French inspired sandwich brings joie de vivre to a rather ho-hum lunch. Tuck in slices of good ham, followed by slices of brie cheese, wrap it…
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