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Photos by JENINE C. OUILLETTE
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Kerry's Café Executive Chef Kerry Fagan's creative special, Mediterranean sampler platter, includes stuffed grape leaves, a scoop of hummus, taramasalata (Greek caviar spread), tzatziki (yogurt/cucumber/garlic and dill sauce) and Moroccan olives served with grilled pita wedges.
Whimsical Autumn twins greet passersby and welcome customers to Kerry’s Café, located at 121 S. Barfield Drive, in Shops of Marco.
Kerry's Cafe features smoothies made with low fat vanilla yogurt, fresh fruits and juices: the Twist Smoothie, includes pineapple, bananas, strawberries and strawberry kiwi juice, whipped together and served in an insulated foam cup.
Kerry's Cafe Executive Chef Kerry Fagan's popular, Greek Grilled Wrap, includes feta cheese, romaine lettuce, diced tomato, olives and Kerry's house-made Greek dressing, prepared with optional added chicken and rolled in a wrap (other breads and rolls also available.)
Kerry's Café Executive Chef Kerry Fagan's special daily homemade, Chicken Tortilla Soup, includes chicken, tortilla chips, fresh tomato, onion, peppers in a savory pureed salsa tomato base, and garnished with diced avocado and accompanied with a side of sour cream with chives.
Kerry's Cafe Executive Chef Kerry Fagan is ready to serve two customers her signature House Specialties, Kerry's Mediterranean Flat Bread, that includes a grilled puffy pita piled high with hummus, spinach, tomatoes, onions, and black olives topped with crumbled Feta, fresh dill sprigs and drizzled with house vinaigrette.
Kerry's Cafe Executive Chef Kerry Fagan's signature House Specialties, Kerry's Mediterranean Flat Bread, includes a grilled pita topped with hummus, spinach, tomatoes, onions, and black olives garnished with crumbled Feta, fresh dill sprigs and drizzled with house vinaigrette.
The Olde Marco Island Inn & Suites at 100 Palm Street has many entrances, like the one pictured here, and they all lead to fine French dining inside at the new Bistro Soleil restaurant operated by Executive Chef Denis and Lisa Meurgue.
Bistro Soleil's dining room windows provide ambient light as well as verdant views of the elegant fountain on patio.
Bistro Soleil hostess with the mostess Lisa Meurgue will be greeting guests and overseeing the front of the house to keep everything moving smoothly.
This lovely crystal chandelier casts a rosy glow in Bistro Soleil's library dining room in the historic Olde Marco Island Inn & Suites.
Bistro Soleil Executive Chef Denis and his wife Lisa, pictured in the restaurant's cozy library dining room, are looking forward to seeing familiar faces and meeting new friends at their newest fine dining venture on Marco Island.
Almost Famous Mel's Executive Chef Charles Haxton's signature chicken pot pie includes fresh carrots, peas, potatoes, onions and button mushrooms, big chunks of chicken in rich sauce topped with a flaky puff pastry crust then baked until golden.
Almost Famous Mel's Executive Chef Charles Haxton is pictured with his famous combo Hogg Platter including Mel's hot chicken, sliced Texas brisket, along with Southern Pride Sides baked potato with sour cream and chives, and a square of fresh-baked jalapeno corn bread.
Almost Famous Mel's Executive Chef Charles Haxton's famous combo Hogg Platter includes Mel's Hot Chicken, Texas brisket, and a Southern Pride Sides baked potato with sour cream and chives, and a square of fresh-baked jalapeno corn bread.
Almost Famous Mel's Executive Chef Charles Haxton's From the Pit baby back ribs includes full rack of baby back ribs, two Southern Pride sides, corn on the cob and crispy fried onion straws, along with a square of fresh-baked jalapeno corn bread
Almost Famous Mel's Executive Chef Charles Haxton's house special fried ice cream sundae includes scoop of vanilla ice cream coated with crunchy crumbs and deep-fried, drizzled with chocolate fudge sauce, topped with whipped cream and maraschino cherry.
The Hilton's Executive Chef Syed Asif Rasheed peeks into one of the kitchen's multi-shelf convection ovens to check on the boneless beef prime rib roasts for a Welcome Dinner he's cooking for 130 Salvation Army officers, administrators and pastors from 52 Florida cities who are staying at the Hilton.
When the Hilton's Executive Chef Syed Asif Rasheed creates a new menu he and his kitchen staff prepare every dish then take pictures and mount them on the wall and invite Hilton brass to a meeting so they can see and taste everything for final approval of every dish on the menus.
The Hilton Marco Island Beach Resort and Spa's Executive Chef Syed Asif Rasheed in his cozy office adjacent to the hotel's main kitchen where he is more likely to be found working alongside his staff and motivating them to excel by example.
The Hilton's Paradise Cafe is a popular place for guests to enjoy tasty dishes the Hilton's Executive Chef Syed Asif Rasheed and his kitchen staff prepare daily for breakfast, lunch or dinner.
The Hilton Marco Island Beach Resort and Spa's Executive Chef Syed Asif Rasheed is the epitome of cool as he waits at the entrance to Sandcastles Restaurant to welcome a group of VIP's who have reservations for dinner at the Hilton's gourmet dining spot. Jenine C. Ouillette/Special to the Eagle
The Hilton's Executive Chef Syed Asif Rasheed shows off his flambe technique, making the tricky procedure look effortless when it's actually requires perfect coordination to get it right the first time.
Arturo's Ristorante Italiano's pristine tables feature fresh flowers, freshly grated Parmigiano Reggiano and a bottle of herb-infused extra virgin olive oil.
Arturo's Ristorante Italiano Executive Chef Arturo Perez with his signature appetizer, Carpaccio, including beef tenderloin sliced thin, topped with a mound of arugula salad, garnished with shaved Parmigiano Reggiano, capers and extra virgin olive oil.
Arturo's exceptional entree, Chicken Saltimbocca, includes boneless breast topped with proscuitto and sauteed with white wine, butter, garlic, fresh sage leaves, and served on a bed of spinach with a side of penne pasta.
Cannoli, Arturo's traditional Italian dessert, includes a deep-fried pastry shell stuffed with a mixture of fresh, creamy ricotta blended with mini chocolate chips and dusted with confectioner's sugar.
Arturo's executive chef and owner Arturo Perez's signature seafood entree, Zuppa de Pesce, includes clams, mussels, shrimp, scungilli, calamari and scallops sauteed in fresh marina sauce with fresh basil, garlic, served on a bed of fresh linguini.
Arturo's Ristorante Italiano's Carpaccio includes beef tenderloin sliced thin, topped with a mound of arugula salad, garnished with shaved Parmigiano Reggiano, capers and extra virgin olive oil.
A creepy cemetery is a place for ghosts.
Hearty eaters are sure to head for the sausage gravy based on Aunt Nonie's recipe and the fluffy, golden biscuits served on the tailgate breakfast buffet.
Mel's tailgate breakfast buffet features two kinds of fluffy scrambled eggs, simply plain and Western-style with diced ham, peppers and onions.
Bleu Desjadon, left, rearranges the hot sauce display while server Lindsey Kotrys makes sure the tomato juice containers are filled at the the bottomless bloody Mary bar. Jenine Ouillette/special to etc
Server Bleu Desjadon does double duty tidying and replenishing the food in the Sunday breakfast buffet's chafing dishes at Mel's Almost Famous SouthBeach Smokehouse & BBQ.
Cathy O' Clarke Slawik, front, her husband Mel Slawik and Greg Hanfin, of Land & Sea Realty Inc., fill their plates with scrambled eggs and other items on the tailgate breakfast buffet.
Mel's Almost Famous SouthBeach Smokehouse & BBQ Head Chef Charles Haxton serves up his culinary expertise for the tailgate breakfast buffet. One dish is his kicked-up home fries.
The Empire Bakery Factory's Chef Amy Wojcik places a bagel dough round onto the proofing tray.
Empire Bakery Factory Chef Amy Wojcik will be introducing another kind of bagel in November -- the Bagel Dog on a stick for people (and kids) who like to eat on the run.
Chef Amy Wojcik displays an assortment of the various bagels she bakes daily for sale at the Empire Bakery Factory.
The Empire Bakery Factory Chef Amy Wojcik is pictured with a bagel dough round she just formed by hand from a short piece of raw dough that's sent through a specially shaped mold to the white chute seen next to her hand.
Chef Amy Wojcik is famous for her plain bagels.
Chef Amy Wojcik also likes to bake muffins, including blueberry, lemon poppy seed, corn, double chocolate chip, and fat free-sugar free apple raisin bran.
Empire Bakery Factory Chef Amy Wojcik bakes puffy, golden Kaiser rolls to make sandwiches for the lunch trade, but the rolls can also be special ordered by the dozen on the day before for pick up the following day.
The Empire Bakery Factory's 20-plus menu items will be expanded, starting in November, and will include many new items like Bagel Tuna or Chicken Salad Melts and Bagel Dogs on a stick.
Island Café Executive Chef Fred Braun demonstrates how he would use his favorite Granton edge scimitar knife to cut up whole tenderloin into filet mignons. Chef Braun explained the unique Granton edge has small indents that create air pockets along the side of the knife to keep the food from sticking to the knife to create “clean cuts.”
Marco Island Shell Club member assembled this beautiful Shell Basket for on of the Shell Show raffle prizes.
Marco Island Shell Club President Shirley Prushko, on left, admires the shell picture squares that Sandy Baker, on right, and the other Shell Club quilt team members embroidered on the shell quilt that was one of the raffle prizes.
Amy Tripp won both the DuPont Trophy for most outstanding exhibit of mollusks and the Scribner's Trophy for the best exhibit of self-collected Marco Island Shells in the Scientific Division.
Charles Barr Silver King Tarpon picture crafted of tarpon scales won the Shell Club Committee Award presented for the best exhibit in the Artistic Division Commercial Class non-floral categories.
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