Cravings

When you pair “Miss Jackie’s Famous Pound Cake” with fat and juicy Plant City strawberries and homemade whipped cream topping, you might come close to dessert nirvana.

Todd & Shelly’s Farm Fresh Café & Pub in Belleview has built a reputation on serving delicious salads, sandwiches, gyros and hot daily specials—and the locally legendary pound cakes.

The cakes are created by Jackie Anderson, based on a recipe shared with her by Mary Moody, both of whom are longtime residents of the town, according to Shelly Mayer, co-owner with her husband of the eatery.

“Miss Jackie was born and raised here, and her dad built this building,” Mayer says of the venue that houses her restaurant. “Miss Jackie still owns the building.”

Mayer says Anderson makes a variety of pound cakes from scratch.

“We never argue about any flavor,” she explains. “The most popular is the sour cream but she takes it to every level with her different flavors.”

Dessert lovers can get a slice of “Miss Jackie’s Famous Pound Cake” to eat in or take home and can even order a whole cake.

To learn more, visit Todd & Shelly’s at 5625 SE Abshier Boulevard or find them on Facebook.

A foodie’s toy store, The Olive Oil Market on the downtown square carries a variety of sauces, rubs, herbs, spices, olives, honey, jams, vinegars, and of course, its namesake—olive oils. Chef Randal White of Mark’s Prime Steakhouse especially likes its white balsamic vinegars. Artisan vinegar imported from Italy is a key product for the store’s fans.

Store owner Tony Procida explains that white balsamic vinegar is made from trebbiano grapes, a green grape that gives the vinegar a rich, clean taste. His vinegars are aged 8 to 10 years in wood barrels—much like wine—and those with keen taste buds might even be able to distinguish between chestnut or oak-aged vinegars.

Typical supermarket vinegars have 30 to 70 percent wine vinegar added; Procida’s vinegars are only 10 percent wine vinegar, creating a thicker, smoother taste and rich mouth feel. Flavorings range from fruits like raspberry and blueberry to garlic and various herbs and spices. Procida thinks white vinegar is often preferred by chefs because it doesn’t color the food in the way a dark balsamic might.  We bought luscious chocolate balsamic vinegar and can’t wait to use it over strawberries, pound cake, and maybe…maybe…yeah, we’ll say it, ice cream. 

To learn more, visit The Olive Oil Market at 16 S. Magnolia Avenue or online at www.theoliveoilmarket.store

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