By Jack Smith
Where’s the beef? Although we live in a seafood destination, almost every restaurant offers some sort of steak or beef dish. Whether it’s a “surf & turf” dish, a sizzling ribeye, a porterhouse, or my favorite, a country fried steak, PCB restaurants have some delicious steak and...
By Jack Smith
The term appetizers seems to have appeared simultaneously in England and America in 1860 as an English alternative to the French word, hors d’oeuvres. But though the name might vary, appetizers, in some form or another, have graced many a cultured table over the centuries. Ancient Greeks...
UNwineD returns to Panama City Beach on March 31 and April 1 at Aaron Bessant Park. Spend the weekend tasting craft beer, wine, and spirits while sampling cuisine from renowned area chefs and local eateries. At its heart, UNwineD, presented by Publix, is a stylish garden party that showcases...
By Jack Smith
The origin of the Bloody Mary revolves around two of the world’s greatest bars. The tale begins in the roaring twenties at the famous New York Bar in Paris (later known as Harry’s New York Bar), one of Ernest Hemingway’s favorite haunts. There, bartender Fernand “Pete” Petiot...
By Jack Smith
Southern cooking has some international roots showing. Fried chicken, rice and gravy, sweet potatoes, collard greens, and spoon bread - all good, old fashioned, down home Southern foods, right? Wrong. The fried chicken and collard greens are African and the rice is from Madagascar. Southern cooking, as...
