Another "clubaurant." What is that with Delray? A requirement that bars must have full menus so as not to follow Clematis Street's example? Be a club - or a restaurant. Haven't found one that mixes both with resounding success yet.

Have you tried the one in Northwood Village? Seafood Soul Cafe, I think - ?

Answering my own post: I was thinking Table 26 (degrees). The degree sign gets lost. Table 26 is open; as is Tin Fish.

Frigates probably opening this week or next.

Has anyone been? Anyone know if they have a "secret" menu since they're trying for the In N Out crowd?

Isn't this the one going in on S. Dixie Highway near the Norton Museum - not Clematis?

Can't get enough of this place - I have to say no when asked by friends to go again as I'm neglecting others I need to check out. But Tim ()who is there for every meal) and Jen have it together. They are about to change the menu since they think everyone has gone through this one already. His specials are creative, he's always listening to diners and is passionate about what he does - a winning combo. Do go! Now that season's over and things are slowing down, there's not the wait as before. Tell him I sent you - so I don't get in trouble for not coming in s often!

When are you coming? Or have you already been here?

Crikey!! I forgot all about B&O's Fishwagon - I just take it for granted everyone knows of it. Hands down, best fish sandwich in the Keys. You'll have to keep the cats off you as you eat, and it's probably in violation of a zillion codes, but it delivers the funk and flavor everyone should have in Key West. It's right on the wharf; outdoors. Miserable to the nth degree in July...

The Stock Island restaurant is a favorite of the island chefs (Norman Van Aken among them); it's docks and dives like these that I favor. Unless it's to go for soup at Cafe Marquesa - swoonable - I rarely eat high up on the Keys lists. Some of the best food is at lowbrow places like the Keys Fisheries, on Marathon, where you serve yourself (their lobster reuben is of note), or a great plate of Cuban fare at Siboney's or a slice of pizza at the No Name Pub on Big Pine - or a bowl of spicy conch chowder at the Cra'ked Conch. Just ferret out stuff here and there - it's all around, picklelicious - ask some of the old Conchs or chefs. Do share any new ones you find - we're all ears and mouths!

Thanks, HotMelly. I'm still writing - read me at Jannorris.com and in several local papers.

Deck 84 opened Nov. 20 to the public; it added brunch on Nov. 27.
Read the details here:http://www.jannorris.com/eat-beat/eat...

If you're into garlic crabs (whole), there's the Rustic Inn on Ravenswood Road.

7 Fishes always delivers.

One of my readers wants to find what he calls "chicken fricasee" - chicken necks, gizzards and livers cooked in a flavorful brown gravy, typically served over rice. He can't cook, so needs a restaurant that might serve this. Any help, S. Floridians?

Sorry, but that's not the same recipe as I posted; the million-dollar recipe is called Salsa Chicken with Couscous. It won the Bake-Off in 1998, and indeed features jarred salsa - it was required since Pillsbury signed on with Old El Paso products. See it on the Pillsbury web site here: http://www.pillsbury.com/recipes/show...

Caffe Luna Rosa on the beach just south of Atlantic offers good Italian; their seafoods are quite good - and the beach view is nice. Dolce Amore Cafe as mentioned also is nice. The new Taste Gastropub is good for tapas-type dining - young, live vibe. Charcuterie at the bar is a winner, and a cute garden setting or sidewalk tables available. Old Calypso House is good for Sunday brunch; it's waterside just off Atlantic. Serious bloody Marys here and a Creole-leaning menu. La Cigale is on 5th Avenue, just south of Atlantic. Mediterranean menu, a bit of a romantic setting.

Torchio's Market on Woolbright Road in Boynton off I-95 west is an option.

I, too, have been making this recipe since it won the contest (I covered that Bake-Off for my newspaper back then). It's my go-to pot luck dish and invariably, the host asks for the recipe the next day.
Some notes: I always use the sliced almonds, and cook them ahead with the garlic...I, too, have subbed out cranberries or golden raisins for currants...I use a pinch of Moroccan paprika in mine and the smokiness really zings it! (A friend brought some back, but I'd be willing to share.) Try some real smoked paprika if possible. The flavors are so complex, I've used them on other foods - try the mixture on slow-cooked pork ribs or shortribs of beef...unbelievable.
As for brussels sprouts: cook in butter with toasted pecans and a bit of grated apple - the apple mellows the cabbage-like qualities of the sprouts (I could eat them every day, but my partner is tired of that business) and no one notices it - but wonders...

Aprons is the name of the Publix school in Boca -- it's a nice set up, and you can tailor the class.
Read about it on my blog here:
http://www.jannorris.com/2008/10/29/e...

There's a new cooking school in Jupiter -- it may be too far for you -- called Cook's Inc. - it's also mentioned on the blog above. It's in Abacoa.

Chef Andy Trousdale of Le Bistro in Lighthouse Point on Federal Highway also gives classes -- for a group such as yours, it's recommended. (954) 946-9240. Andy's a great guy.
- Jan Norris

Saigon Market in Lake Park has expanded -- it's packed with Asian groceries, fresh produce, meats, and on the weekends, fresh pastries. It's on Park Avenue in Lake Park, a few blocks east of U.S. 1. Very friendly staff; prices are extremely reasonable.
Fortune Cookie is another huge market, and one of the oldest, on Forest Hill Blvd. east of Congress Avenue, in West Palm. Fresh produce, fish, meats, some prepared foods, large selection of cookware and other non-comestibles.

- Jan Norris of the SoFla food blog, JanNorris.com

In a humid enviro, (here in S. Fla.), I always whisk the flour in its container first to aerate before measuring. Age of recipe and the rest of the method as stated above usually dictates whether I sift after that. If I do, I always use a triple-sifter; otherwise, use a balloon whisk and it accomplishes the same thing. (Rose Levy Berenbaum experimented with both to show this.) And: Flour needs to be replaced if it's been around a while -- especially whole wheat. It will let you down in rise and flavor.