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Chef Dennis Littley
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Chef Dennis Littley

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When the heat is on, I eat ice cream, or in this case gelato. Try two summer favorites that are bursting with fresh fruit flavor, Blueberry Cheesecake and Very Cherry Gelato

Ingredients
Very Cherry Gelato
2½ cups (325 gm) fresh or frozen sweet cherries, pitted (reserve ½ cup (65 gm) and cut into quarters)
¾ cup (150 gm) granulated sugar
2 cups (480 ml) whole milk
2 tablespoons (30 ml) freshly squeezed lemon juice

Blueberry Cheesecake Gelato
2 cups (260 gm) fresh or frozen blueberries
½ (100 gm) cup sugar
1½ cups (360 ml) whole milk
8 oz (227 gm) cream cheese

Instructions
Very Cherry Gelato
Remove the stems from the cherries and rinse in cold water, pit cherries.
Place 2 cups (260 gm) of the cherries, lemon juice and the sugar in a food processor and process until liquefied.
Add the milk and run the food processor until the mixture is smooth.
add in the remainder of the cut up cherries and Pour the mixture into an ice cream maker and freeze following the manufacturer’s instructions.

Blueberry Cheesecake Gelato
remove any spoiled blueberries and rinse in cold water.
Place the blueberries and the sugar in a food processor and process until liquefied.
Add the cream cheese and run the food processor until all the mixture is fairly smooth.
Add the milk to the food processor and continue to mix until well blended.
Pour the mixture into an ice cream maker and freeze following the manufacturer’s instructions.

Notes
if you would like the gelato to be richer, substitute ½ cup (120 gm) of heavy cream for ½ cup (120 gm) of the milk.

This will work in a gelato maker or an ice cream maker

For a printable copy of these recipes click on this link http://www.askchefdennis.com/very-cherry-and-blueberry-cheesecake-gelatos-for-national-ice-cream-month/

#askchefdennis #recipeoftheday #icecream #gelato
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When the heat is why u eat ice cream it will melt
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I love Artichokes and this looks like a delicious way to prepare them from +Heather Christo
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ᙅYᙖᙓᖇ ᗪOᙅ™'s profile photoLinux Lady05 Winter's profile photo
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Delicious; D
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Chef Dennis Littley

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If you've never heard of a Blueberry Buckle before, you're in for a delicious surprise!

Read my full post to find out more a buckles and see my short instructional video.

Ingredients
Topping
4 tablespoons unsalted butter, cubed and chilled
⅓ cup sugar
⅓ cup flour
⅓ cup oats

Batter
6 tablespoons unsalted butter, at room temperature
1 cup sugar
1 tablespoon key lime zest
1½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 large eggs, at room temperature
½ cup full fat Greek yogurt at room temperature
3 cups blueberries fresh or frozen

Key Lime Syrup
⅓ cup sugar
½ cup key lime juice (12 -16 key limes) *regular limes can be used instead
Instructions
Pre-heat oven to 350°
Butter a 9-inch (23cm) square cake pan.

Instructions
Topping
Mix very cold butter, sugar, flour and oats with your hands until all is well mixed with peas size crumbs. Set in Refrigerator until
needed

Batter
Cream butter, sugar and key lime zest together until light and creamy, about 3 minutes. (by hand with a wooden spoon or using an electric mixer)
Add the eggs one at a time, fully incorporating. Make sure to scrape down the sides of the bowl
Mix together the flour, baking powder, baking soda and salt in medium-sized bowl.
Add half the flour mixture to the creamed, mixing just enough to incorporate
Add Greek yogurt, mixing in just enough to incorporate
Add the remaining flour mixture, mixing just enough so it’s barely incorporated (there will still be dry bits of unincorporated flour)
Using a flexible spatula, gently fold in the blueberries into the mixture. Being careful not to overmix allowing the blueberries to stain the batter.
Scrape the batter into the prepared baking pan and smooth the top.
Add the topping over the blueberry batter and bake for 55-60 minutes at 350 degrees.
Or until the buckle is lightly browned on top and feels just set in the center. It should spring back lightly when you touch the center.

When the buckle is almost finished baking, make the syrup by heating the key lime juice and sugar in a small saucepan over medium heat, cooking it until it thickens. It should take about 5 minutes. Don't allow the syrup to brown.

Remove the buckle from the oven and pour the warm key lime syrup over it, letting it soak in.
Serve buckle slightly warm or at room temperature with vanilla ice cream or home made whipped cream.

Click on the link for a printable version of my recipe http://www.askchefdennis.com/blueberry-buckle-recipe/ #askchefdennis #recipeoftheday #desserts #blueberry
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Nice
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Chef Dennis Littley

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If you're looking for a delicious new bbq sauce check out my latest post Blueberry-Bourbon Pork Steaks

INGREDIENTS
4 16 ounce pork steaks
4 tablespoons Cajun seasoning

Barbecue Sauce
1 15 ounce can tomato sauce
½ cup apple cider vinegar
¼ cup bourbon
¼ cup molasses
3 Tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon cumin (optional)
½ teaspoon sea salt
½ teaspoon ground black pepper
1 cup Blueberry Lemon fruit spread

INSTRUCTIONS
Barbecue Sauce
Whisk all ingredients together in a medium saucepan.
Allow sauce to a simmer over medium-high heat for 5 minutes, then reduce heat to low and simmer for an additional 20 minutes.
Remove sauce from heat and whisk in the blueberry lemon fruit spread.
Refrigerate barbecue sauce until needed. Sauce can be saved for at least a week under refrigeration.

Grilled Pork Steaks
Season one side of each pork steak liberally with 1 tablespoon of your favorite cajun seasoning. Allow pork steaks to rest outside of refrigeration for 20 minutes before grilling.
Grill pork steak for 5 - 7 minutes , then turn over. Brush each steak with a blueberry bourbon barbecue sauce. Give each steak a good coating.
Turn over the pork steak after 5-7 minutes and brush each pork steak with the barbecue sauce, so that both sides have been coated.
Allow steak to cook on the first side for an additional 2-3 minutes letting the barbecue sauce caramelize some.
Serve with your favorite sides and enjoy!

For a printable copy of the recipe click on this link: http://www.askchefdennis.com/blueberry-bourbon-barbecue-pork-steaks/

#askchefdennis #barbecue #pork #recipeoftheday
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Mankabiti Meriam's profile photoIsaac Marco's profile photolena shae's profile photoJoanie Brand's profile photo
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It sounds delicious Dennis
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I can't wait to get outside and start grilling up some deliciousness for my family and friends that will be coming over to visit this summer.

What are you're plans for summer? Are you cooking up any deliciousness at your house?

Tandoori Chicken
¾ cup plain Greek yogurt
2 Tablespoons olive oil
Juice from ½ a lemon
1 tablespoon finely minced garlic
1 tablespoon grated ginger
1 tablespoon garam masala
1 tablespoon paprika (your choice hot, sweet or smoked)
1 teaspoon ground cumin (lightly toasted)
1 teaspoon ground coriander (lightly toasted )
½ teaspoon sea salt
1 pound chicken tenderloins (or boneless breasts or thighs cut into strips)

Sweet and Spicy Shrimp
1 lb. 16/20 shrimp peeled and deveined (wild caught gulf shrimp)
½ Tablespoon minced garlic
2 Tablespoons chili sauce
1 Tablespoon Soy Sauce
2 Tablespoon crushed pineapple
2 Tablespoons honey
Juice from one lime
½ teaspoon sea salt
1 tablespoon olive oil
chopped cilantro for garnish
1 cup fresh pineapple , peach or mango cubes
1 cup red onion chunks
1 cup bell pepper chunks

Moroccan Vegetable Skewers
2 zucchini (green or yellow), sliced into wheels
1 pint grape tomatoes
1 large sweet onion, sliced and separated into 1" pieces
1 pound button mushrooms
6 Tablespoons olive oil
2 Tablespoons fresh lemon juice
3 garlic cloves
¼ teaspoon curry
¼ teaspoon ground cumin
1 teaspoon paprika
⅛ teaspoon light chili powder
½ Tablespoon sea salt
½ tsp ground black pepper
½ bunch fresh parsley finely chopped
½ bunch fresh cilantro finely chopped

INSTRUCTIONS
Tandoori Chicken
Mix all of the ingredients (except for the chicken) and place in a gallon size freezer bag
Add the chicken to the bag and marinate in the fridge for 1-2 hours or overnight if possible.
Remove the bag of chicken from the fridge and allow to come to room temperature.
Remove the chicken from the marinade and place on a skewer.
Grill chicken until cooked, about 5 minutes per side.

Sweet and Spicy Shrimp
Place peeled and deveined shrimp in a large Ziploc freezer bag.
Combine garlic, ginger, chili paste, soy sauce, pineapple, honey, lime juice, salt, and oil in a large bowl. Whisk thoroughly.
Set aside half of the marinade and add the mixture over shrimp and refrigerate for two hours.
Do not marinate too long it will begin to cook the shrimp.
Place shrimp on skewer alternating with fruit, pepper, and onion
Brush with remaining marinade and place on lightly oiled grill and cook for about 3-5 minutes per side
sprinkle with chopped cilantro and serve on a bed of rice

Moroccan Vegetable Skewers
Place all the ingredients into the food processor (except herbs and veggies) Pulse 6-8 times to ensure garlic is minced.
Place cut veggies into large ziplock freezer bag
Add chopped parsley and cilantro to mixture and pour into bag, completely coating veggies.
Seal bag and refrigerate for at least 4 hours
Remove bag from fridge and place veggies on skewers alternating for color.
Grill over a medium heat for 12-15 minutes turning as needed.
Serve over rice or grains and enjoy!

NOTES
Tips for Grilling Skewers
1. Soak wood skewers for at least an hour before using so they don't burn as easily
2. Put a light coating of oil onto grill grates to keep skewers from sticking
3. Sometimes indirect heat is a great way to make sure your skewers don't burn. After getting some color on the skewers move to indirect heat to finish cooking.

Thanks Orkin for making my yard virtually mosquito free this summer! ‪

#‎SummerWithOrkin‬ ‪#‎ad‬ #grill #skewers
http://www.askchefdennis.com/mosquito-season-call-orkin/
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me too
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Chef Dennis Littley

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Summertime and the living is easy, Cheddar Wurst are jumpin' and the grill is on high.....sigh. There's just something about food that gets me singing, and when that food is cooked outdoors I sing even louder.

But seriously, the summer months were made for grilling. And when I have friends over you better believe there's Hillshire Farm Smoked Sausage on the menu. This month I'm featuring Cheddar Wurst.

http://www.askchefdennis.com/smoked-sausage-cheddar-wurst/

#sausage #askchefdennis #ad #grill
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Yum is all I can say. 
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Chef Dennis Littley

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Fresh Corn is everywhere in our markets this time of year and +Gina Kleinworth has come up with another great way to serve up this classic at your next get together!
 
Sea Salt Garlic Corn

Sea Salt Garlic Corn is a delicious twist to the classic BBQ side dish. This corn on the cob recipe will keep them coming back for more all summer long.

Recipe here: http://www.kleinworthco.com/2016/07/sea-salt-garlic-corn.html

#UnleashClean #ad #cornrecipes #garlic #seasalt #grilling #bbq #summer #easycleaningtips #howtoclean
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wow
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Chef Dennis Littley

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Asian Glazed Bacon Wrapped Chicken Legs perfect for your next get together or tailgate party!

Watch my Tasty 30 second Video to see just how easy they are to make and check out my blog post for the entire recipe.
http://www.askchefdennis.com/asian-glazed-chicken-legs/

#askchefdennis #tasty #videorecipe #recipeoftheday


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Eleonora Sperry's profile photoAkriel Blake's profile photoKelly Grebinski's profile photoAdvantage Catering Equipment Ltd's profile photo
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These look good, will give them a try.
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Chef Dennis Littley

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New Post on my blog today!
Asian Glazed Bacon Wrapped Chicken Legs with a Pineapple-mango salsa

Ingredients
Glazed Chicken Legs
12 chicken legs
1 pound Jimmy Dean® bacon
2 cups sweet chili sauce (more if needed)

Pineapple-Mango Salsa
1 cup prepared sweet chili sauce
½ cup finely chopped mango
½ cup finely chopped pineapple
¼ cup finely chopped red onion
juice from one lime
1 teaspoon chopped cilantro

Instructions
Preheat oven to 425 degrees

Glazed Chicken Legs
rinse and pat dry chicken legs
wrap each chicken leg with one slice of bacon
place bacon wrapped legs on baking dish
brush each bacon wrapped leg liberally with sweet chili sauce
place in oven for 15 minutes
remove from oven and brush with sweet chili sauce, return to oven for 10 additional minutes
*place under the broiler for 5 more minutes if you want the legs extra crispy

Pineapple-Mango Salsa
In a small bowl add chopped pineapple, mango, red onion, cilantro, lime juice and 1 cup sweet chili sauce.
blend together well and serve with chicken legs.
Recipe by A Culinary Journey With Chef Dennis at
http://www.askchefdennis.com/asian-glazed-chicken-legs/

#JimmyDeanBacon #ad #recipeoftheday #askchefdennis
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+شاكر سعيد اشفيك عم تتنناك
 ·  Translate
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Chef Dennis Littley

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This week Stuffed Salmon was on the menu at home, and I decided to try something a little different with the stuffing using cream cheese along with the crabmeat.

STUFFED SALMON WITH CREAM CHEESE AND CRABMEAT
INGREDIENTS
4 salmon fillets
8 ounces of crabmeat (I used claw meat) drained well
4 ounces cream cheese softened (use regular not whipped)
1 large egg whipped
1 tablespoon mayonnaise
1½ cups baby spinach
1 tablespoon roasted red peppers diced
½ cup shredded mozzarella cheese (or your favorite cheese)
1 teaspoon old bay seasoning
sea salt and black pepper to taste
2 tablespoons seasoned bread crumbs

INSTRUCTIONS
Preheat oven to 350 degrees
cook spinach in a little bit of water till fully cooked, take off heat and allow to cool
When spinach is cool squeeze out all of the water from the spinach (excess water will make the stuffing loose)
in a mixing bowl add in the softened cream cheese, mayonnaise, egg and old bay seasoning. Whip together until well blended.
fold in the spinach, roasted peppers, shredded mozzarella and crab meat (make sure crab meat has been well drained, squeezing out any excess water). Mix gently and if mixture is too loose you may add a little bread crumb to tighten it up.
place salmon on baking sheet and season with salt and pepper
portion stuffing out and place on top of salmon fillet, then sprinkle breadcrumbs on top.
pour a little water on the baking dish to help keep the salmon moist while its cooking
cook salmon at 350 degrees for 18-22 minutes. salmon should be done but not overcooked
serve with your favorite sides

For a printable copy of my recipe click on this link
http://www.askchefdennis.com/stuffed-salmon-with-cream-cheese-and-crabmeat/ #askchefdennis #recipeoftheday #salmon #crab
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Nicole Nicky's profile photoKlara Heersink's profile photoKim Monday's profile photoKaty Singporewala's profile photo
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Delicious 😋 I will make it soon. Thanks 
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Chef Dennis Littley

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THE 10 BEST FLORIDA VACATION RESORTS – A LOCAL’S GUIDE TO OLD FLORIDA HOSPITALITY

How to Find the Best Old Florida Vacation Resorts-

Living in Florida has taught me many things. Shade is your friend, weather is unpredictable, and taking a nap in the middle of the day when its the hottest can be a very good thing. What I wasn’t expecting to learn was that Old Florida Hospitality and Comfort still existed. If you knew where to look for it.

About a year after I arrived in the Orlando area I was introduced to the Superior Small Lodging of Florida. This unique lodging group is made up of individually owned small hotels, inns, bed & breakfasts, cottages and luxury condos. And the owners/innkeepers are committed to providing each guest with an extraordinary vacation experience.

That my friends is key to you enjoying your vacation. “Old Florida Lodging and Hospitality” is alive and well, you just have to know where to look.

Read my post here --> http://www.askchefdennis.com/best-old-florida-vacation-resorts/

#askchefdennis #travel #florida #lovefl

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Nothing says summer like grilling outside with your family, friends and neighbors.
I’m sure everyone is making plans to celebrate the fourth of July with a cookout. And the all-American holiday deserves the #1 American brand of Brats, Johnsonville Brats.

Here are some fun ways to serve up some deliciousness at your cookout! -> http://bit.ly/29bqpFw

Ingredients
Johnsonville Brats as many as you need

Buffalo Blue Brat
Franks buffalo sauce warmed in microwave
blue cheese crumbles

Baltimore Brat
medium shrimp (as needed)
olive oil
old bay seasoning

Breakfast Brat
Eggs - 1 per Brat
Bacon -1 slice per Brat
butter to fry egg
sea salt and black pepper to taste

Instructions
Grill Brats per instructions on package

Buffalo Bleu Brat
Place cooked brat on roll, slather with warmed buffalo sauce and sprinkle with bleu cheese crumbles

Baltimore Brat
saute shrimp in a little olive oil , and season to taste with old bay seasoning
place brat on roll and top with sautéed shrimp

Breakfast Brat
Cook Bacon in 400 degree oven for 18 minutes or until fully cooked but not real crispy
allow to drain on paper towels till needed
fry eggs two at a time over easy in one tablespoon of butter in non stick pan
wrap brat in one slice of bacon (or two) and place on bun. Top with fried egg seasoned with sea salt and black pepper.

Click on the link for a printable version of my recipes http://bit.ly/29bqpFw

#askchefdennis #grilling #fourthofjuly #ad
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So what are you going to make me look like I'm going to bars
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Education
  • G+ Food Bloggers Community
    2009 - 2014
Basic Information
Gender
Male
Looking for
Friends, Networking
Birthday
September 18
Relationship
Married
Other names
Chef Dennis, Dennis Littley
Story
Tagline
Chef / Food & Travel Blogger / Live Streaming Show Host & Producer / Social Media Consultant
Introduction
My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the Internet.   I'm a Food & Travel Blogger, YouTube Show Host & Producer Traveling and Eating my way around Florida and wherever the road takes me sharing the Fun along the way!
  • Let's Talk About it - premiering in September 2015  
  • Around the Kitchen Table:   with co-host Kitchen Designer Susan Serra featuring easy to make Restaurant Style Dishes and Kitchen Design tips 
  • On the Road with Chef Dennis:  Sharing my experiences as I travel around Florida and other areas.  Interviewing business owners, guests, offering a personal connection with these people and places.
You can also find my previous series:
  • Good Day Google+:   Talk and Variety Show featuring the best and brightest on Google+
  • The Food & Booze Show:   with co-host Mia Voss as we showcase restaurants around the Denver and Orlando areas, as well as specials from around the world.
  • The Bloggers Guide to Using G+ Effectively  
  •  The G+ Food Bloggers Community Education Events
You can also find my First Annual Virtual Blogging Conference on G+ in July of 2013 (11 Sessions) and The Second Annual Virtual Bloggers Conference in June of 2014 (12 sessions) and The Third Annual Virtual Bloggers Conference June 12-14, 2015 (13 sessions)

My 40+ years of experience in the Food Service Industry have taken me on an incredible journey, beginning my career in Fast Food then working my way through Nursing Homes, Fine Dining Restaurants, Executive Dining and finally Private Schools.  

Since my retirement from professional kitchens, I've made my home on Google+ and can honestly say there's no place I'd rather be.   

                        "Google+ puts the Social back into Social Media"

You can also find me at "A Culinary Journey with Chef Dennis"   where I blog about Food, Travel and Google+ and in the  G+ Food Bloggers Community.     

                         Life is good when you're able to do what you love!

Bragging rights
Winner of the 2011 Most Valuable Foodie From Foodbuzz : Founder of the G+ Food Blogging Community
Work
Occupation
Food & Travel Blogger / Live Stream Specialist / Social Media Consultan
Skills
I am a Innovator, Facilitator and a Dreamer.......I make things happen.
Employment
  • Good Day Google+
    Host / Producer, 2013 - 2015
  • Around the Kitchen Table
    Host / Producer, 2014 - present
  • On the Road with Chef Dennis
    co-host / Producer, 2014 - present
  • The Food & Booze Show
    co-host / Producer, 2014 - 2015
  • A Culinary Journey with Chef Dennis
    Food Blogger, Photographer, Writer , Recipe Developer, Community Builder, 2009 - present
    Food and Travel Blog
  • Ask Chef Dennis
    Consultant, 2009 - present
    Live Streaming and Social Media for small business specialist
  • G+ Food Bloggers Community
    Founder, 2012 - present
  • Ask Chef Dennis Productions
    CEO, 2015 - present
    Production company working with brands and small businesses. Specializing in live streaming, videos and social media.
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Orlando
Previously
Kissimmee - San Antonio - Paris - Rome - Tintagel - Philadelphia
Contact Information
Home
Email
On my first trip to Pig Floyd's Urban Barbakoa I had to have The Big Floyd: "Oakwood smoked brisket, pulled pork, sausage, housemade sweet barbecue sauce, citrus peanut slaw and french fries served on a toasted coconut pineapple roll" It was freakin Amazing!!! My wife went for the 1/2 a rack of St. Louis ribs which were fall off the bone tender and oh so delicious! The 1/2 rack came with two sides that were outstanding and large. They have an eclectic dining area with additional seating outside and we watched as a steady steam of people came through the entire time we were there. The food is fresh and hearty, the service excellent as the servers deliver your order and walk around checking up on everyone. I even saw the owner busing tables, so more people could sit down and enjoy the deliciousness. If you've never been to the Mills 50 district it's a must for local and tourist alike. This may have been my first trip but it definitely won't be my last.
• • •
Public - 5 months ago
reviewed 5 months ago
My wife and I stayed for three nights at the Manhattan Tower and couldn't have been happier! located on the intercoastal waterway just a few blocks from Fort Lauderdales pristine beaches makes The Manhattan Tower Apartment Hotel is the perfect location for your getaway! Your Hosts Russel and Joe are wonderful people that care about your experience at their hotel, making every effort to see that you have a good time. you can choose from one and two bedroom apartments delightfully decorated with full kitchens and everything you need to eat in. A dock with plenty of seating offers a great place to enjoy the views of the waterway while reading or sipping a glass of wine. Comfort and relaxation are the top priorities of the staff at Manhattan Tower.
• • •
Public - a year ago
reviewed a year ago
When I drove up to The Desoto Oceanview Inn, I immediately knew this wasn’t just another ocean-side resort. The care and detail that had gone into the landscaping gave the property a tropical island feel as I stepped through their welcoming entrance. (Certified Florida Friendly by Broward County) The Desoto Oceanview Inn is an Eco Friendly and Green Hotel, that takes great pride in their lush tropical feel as well as the way they take care of the property. A few feet from the Desoto is a very underused beach (complete with a lifeguard station). If you like a busier beach, its a few blocks away. Dining options are close by(walking distance) and very good. The Desoto also provides bicycles that you can ride down a nice bike path running along the beach. The Desoto provides a tranquil environment with tiki huts that are placed in the gardens and nicely lit at night. Every morning you’ll find a delicious vegan breakfast set out, and if you don’t feel like brewing your coffee in your room, theres a pod coffee maker with lots of different options as well as teas. The Desoto also provides yoga mats, beach chairs and umbrellas. And you can also find a very nice selection of books that you're encouraged to take home and/or exchange with your own paperbacks. Each unit is more like an apartment with a full kitchen, comfy chairs, and roomy bathrooms. You'll also find the Desoto has great free wifi (better than my Verizon Hotspot), there are no surprises on your bill. But the biggest plus is the attention to detail that your hosts Steven and Josias provide as well as their live in chef, who not only provides a tasty breakfast but afternoon snacks. You feel more like family than simply hotel guests. Make sure to book at least 3 nights at this property so you get to experience the real feel of Hollywood Beach and this lovely property.
• • •
Public - a year ago
reviewed a year ago
My appointment was changed twice in one day then cancelled for the next morning. That was changed after I was told someone would be here within an hour. When the technician finally did come in the afternoon almost an hour after the time they gave me he wanted to charge me the $69 fee for the visit and the cost of replacing one GFI outlet of $193. plus tax of course which would have made it almost $300 for one GFI outlet. That seems a bit excessive to me based on all my dealings with Electricians in New Jersey. The other note is that their office is about 1 mile from my home. UPDATE: ACE called this morning to let me know they would wave the dispatch fee. I guess complaining is a good thing. UPDATE: The outlet was easily replace and upon inspection it was verified that it was the only problem. Cost $90
• • •
Public - a year ago
reviewed a year ago
56 reviews
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I spent 4 days and 3 nights at Island Paradise Cottages of Madeira Beach and the truth is I could have just moved in and stayed! My wife and I had never been to Madeira Beach and found it to be a friendly community. Our hosts at IPC June and Bill saw to our every need, most of which had been anticipated with an amazing attention to detail that they use when setting up the cottages. We found board games and cards, books in the laundry room (free washer and dryer) 3 TV's in the cottage we had (Villa Paradiso), although we didn't feel the need to watch tv, the stay was so relaxing. The Kitchen was set up fully and ready to go if I had chosen to cook, but this was my vacation so we dined out for our meals. Although I will state their coffee maker made a great cup of coffee (hot and flavorful) which is something hard to find in hotels and Inns. The location was prime, only a short walk to the beach, restaurants and St. John's Pass which we walked to our first night. I can't talk enough about the beach, and IPC has everything you need for the beach, chairs, beach towels, boogie boards, toys and a cart to lug it all down to the beach in! The Gulf is my favorite body of water and the beach was clean and fairly deserted. We saw dolphins swimming close by in the mornings which was amazing!!! If you like to stay at your cottage there is a pool and a Tiki hut to sit in and grills to use if you feel like cooking outdoors You're in short driving distance to a lot of great places along the coast and of course St. Petersburg (which we didn't make it into this trip) if you have time. But if you just choose to stay close to home and enjoy the beach, restaurants and privacy of this picturesque "Old Florida" lodging, you'll leave a very happy person. I highly recommend IPC and as part of the Superior Small Lodging group, you know you can count on the same quality every time you stay.
• • •
Public - a year ago
reviewed a year ago
After an unpleasant experience with another area Electrician, I called Terry's. They were courteous and responsive and fixed the issues with my GFI outlet in about 15 minutes and charged a reasonable amount. I will use them for any electrical need that I have.
Public - a year ago
reviewed a year ago
I was fortunate to find Barnie's coffee after moving from the Philadelphia area, and its been the only coffee I drink since we moved. I use their espresso beans, as well as their house blend decaf, but my favorites are their MIcro Roasts. Whenever I'm in Winter Park I make it a point to stop in and see what new coffees they have available. And I do use their very easy online ordering.
Public - a year ago
reviewed a year ago