NAVIGATION

July 22, 2017

Chris Sherman

Florida Trend Restaurant Editor • Chris Sherman

 
Chris Sherman

Florida Trend restaurant editor Chris Sherman stuck his finger into Key lime pie 20 years ago. He has eaten his way up down and across Florida, tucking into grits, datil peppers, and medianoche sandwiches as well as the dishes of our grandest chefs, young and old. Florida sets a big and constantly changing table, so when you find a great new restaurant or have a grand meal, let Chris know. Ditto for those dinners that don't match the hype. He can't be everywhere... although he'd like to be. Share your thoughts with Chris.

Articles by Sherman:

A new ice age in Florida
Once, Florida depended on ice cut and shipped from frozen lakes thousands of miles to the north...
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Skewered in Florida – kabobs in various forms spread across the state
Smart chefs and wise home cooks, my mother among them, suspected there were five or six recipes in the world common to every tribe on the planet...
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Menus at Lake Nona go beyond the essentials
For the food-obsessed, hip restaurants are integral to their preferred geography. Smart developers lure trendy chefs to the first floor of a new high-rise, and savvy real estate agents pack menus in their portfolio while showing homebuyers around a neighborhood.
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Cod-ified: Portuguese cuisine catches on across Florida
While the cooking of Portugal was once forgotten or mistakenly lumped in with Spanish cuisine, that's no longer true in Florida.
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Chick Magnets: A flock of chicken-centered restaurants open in Florida
Get all those hogs, pigs and piglets out of here. They've had their day on top of restaurant names and menus. There's a new star critter on Florida shingles.
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Cock-a-noodle-do: Asian flavors of all kinds can be found in Florida
As the Year of the Rooster dawns, Florida can crow about an array of Asian flavors statewide.
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The best thing since sliced bread
The perfect toast for the new year is … well, toast itself.
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Stretching out - expanding culinary diversity
Florida's restaurateurs extended themselves in all culinary and geographical directions this year.
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Sides show: More Florida chefs are vegging out
Across Florida, chefs are putting more imagination and care into vegetable sides and giving them a new place in the sun on the menu. Or on the chalkboard.
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Turning the tables: Training the homeless for culinary careers
The restaurant operation has a higher purpose than profitability: Employees and all the food come from the culinary arts training, kitchens and transitional housing at Metropolitan Ministries, Tampa's main program for the homeless.
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Rip Current Awareness
Rip Current Awareness

The Walton County Sheriff’s Office is undertaking a signature project focused on water safety during the coming months, starting with a mini-documentary featuring the daughter of a man who died in a rip current.

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