FOOD
chance it would last for years,” he says, citing the Islands Fish
Grill in Indialantic, a restaurant he started in 1998.
With four decades of successes firmly tucked beneath his
belt, he toyed with different ideas, including buying land in
Oregon and planting a vineyard.
“But first, you have to be a farmer,” he muses. “And I don’t
think I have the patience.” Other plans evaporated as retirement
60
beckoned. “I thought I’d quit while I was ahead. I was
getting close to 60, I’m in good shape and I had the money to
retire. Many don’t get out at the right time.”
Nevertheless, cooking is still his passion.
“About eight years ago, I was getting a little antsy when
Jen his wife of 16 years suggested teaching classes like I
used to do in Vero. So now I do three classes a month, pick a
menu and Jen sends it out to a mailing list of 300-400 people.”
STILL IN THE KITCHEN
His custom-designed kitchen accommodates seating for 12
and attendees watch as he delivers a master class in a chosen
cuisine. Offering everything from British to Indian to Mexican,
today he is perfecting dishes from Asia.
He often returns to Vero Beach to visit veteran chef and
longtime friend Bruce Turner of The Tides restaurant to
whom he wholeheartedly attributes his success on the
Treasure Coast. Coming back also serves as a reminder of his
lasting legacy.
“I was driving by a cute little restaurant on the Intracoastal
in Melbourne and saw Onion Crusted Grouper advertised on
their marquee,” he says. “Then there was a barbecue place on
U.S.1 in Vero and it was on their marquee, too.”
Alluding to one of his most popular signature dishes, he
Originating in the city of Puebla, Mexico, Chicken Tinga is redolent with
flavors of Mexico and, when the chicken is deboned, it can be used in
>> enchiladas, tacos and burritos.
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