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Chef Dennis Littley
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Lives in Orlando
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Chef Dennis Littley

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Summertime is here and that means cookouts and deliciousness.
Although my Slow Cooker Short Ribs with a red wine coffee sauce doesn’t qualify as real barbecue, its got the deliciousness covered!

Ingredients
3 pounds bone-in short ribs
1 tablespoons extra virgin olive oil
½ cup flour seasoned with sea salt and black pepper
1 medium yellow onion, chopped
3 stalks celery chopped
2 carrots chopped
2 cloves garlic
1 cup dry red wine
1 cup black coffee
1 cup beef broth
1 tablespoon Worcestershire
1 tablespoon cracked black pepper
½ teaspoon granulated onion
½ teaspoon granulated garlic
1 teaspoon smoked paprika
1 teaspoon chili powder
1 tablespoon sour cream
1 tablespoon flour
sea salt to taste

Instructions
Place the short ribs in a large bowl and toss with the seasoned flour.
Place the olive oil in a large pot or dutch oven over medium-high heat.
Once hot, place the short ribs in the pot and sear until browned on each side.
Transfer the browned short-ribs to the slow cooker.
Add the remaining ingredients to the slow cooker and cook on low for 6-7 hours.
Drain the the liquid from the slow cooker and place into a saucepan. Turn off the slow cooker and leave the ribs covered until your sauce is complete.
Add one tablespoon of flour into the sauce and mix well with a wire whip. When liquid begins to boil, reduce heat and allow to simmer. Your reduction should begin to thicken and when its thick enough its done.
Add in the sour cream and mix well.
Re-season with sea salt and black pepper or any other seasoning you wish to add and serve with your ribs.

*for a printable copy of my recipe click on this link http://www.askchefdennis.com/slow-cooker-braised-short-ribs/

#askchefdennis #recipeoftheday #slowcooker #ribs
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so taste
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Chef Dennis Littley

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Who can say no to Chocolate Banana Cappuccino Cake +Tina Vesić
thanks so much for sharing your delicious recipe with us!
 
Chocolate banana cappuccino cake
http://tinascookings.blogspot.com/2015/03/chocolate-banana-cappuccino-cake.html
This cake combines all the best dessert flavors with tender chocolate layers. The filling is so smooth and rich, it almost resembles ice-cream. Bananas and coffee pair very well, and a bit of rum only enhances the flavors. As always, make sure you use the highest quality chocolate. 
#tinascookings   #chocolate   #chocolatecake   #cappuccino   #coffee   #rum   #dessert   #recipe   #recipeoftheday   #chocolatelovers   #bakingrecipe   #food   #foodblog   #foodphotography   #photooftheday  
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Omg look sooo GOOD
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*Key Lime Pie * is a staple here in Florida and thanks to +Azlin Bloor everyone can now make this oh so delicious dessert in their own homes with her easy to follow recipe.
 
Key Lime Pie

Key Lime pies are a great confidence booster, for both kids and pastry fearing adults! As the base is made with crumbled biscuits and the filling is just a matter of souring the milk with lime juice, it's a great pie for novices.

It's always a hit in my cooking classes, especially with the kids, the smiles of joy on their faces is extremely rewarding!

You can read more about the history, the limes used and of course, the recipe, here: http://linsfood.com/key-lime-pie/

#linsfood #pies #custard #dessert #tarts #ramadanrecipes
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How about a delicious cheesecake for your next cookout or get together?
My oh so creamy red, white and blue cheesecake will certainly bring smiles to your table!

Ingredients
Crust for Cheesecake
12 Digestive Biscuits or one pack of Graham Crackers
½ cup Roasted Pistachio's
1 stick of Unsalted Butter (melted)
¼ cup of Sugar

Ricotta Cream Cheese Filling
16 oz Ricotta Cheese
16 oz Mascarpone
8 oz Greek Yogurt or Sour Cream
1 cup Sugar
6 Large Eggs
2 Tablespoons Flour
grated peel of one Lemon
Juice from one Half Lemon
1 Tablespoon Pure Vanilla
1 Teaspoon Salt

Topping for Cheesecake
one pint of fresh Strawberries whole
½ Pint of Fresh Blueberries
1 cup of Red Fruit Juice
Juice of one Lemon
2 tablespoons sugar
1½ Tablespoon of Corn Starch

Instructions
Crust for Cheesecake
In a food processor, grind up the pistachio's and then the digestive biscuits to fine meal.
Melt one stick of Butter and add the butter and sugar to the ground pistachio's and digestive biscuits, mix well
The mixture should be wet enough to form, but not so wet that it oozes butter.
Form crust into your spring form pan and bake at 375 degrees for about 7 minutes. Let cool.

Ricotta Cream Cheese Filling
In your mixer blend together the Ricotta Cheese, Mascarpone, and Greek Yogurt, blend until smooth.
Add eggs one at a time until well blended.
Add sugar, Flour, salt, grated lemon peel, lemon juice, and vanilla.
Blend well until very creamy. Pour Mixture into prepared Spring form pan and Bake at 375 degrees for 50-60 minutes in a conventional oven or until the cake has set in the middle.. The top of the cheesecake can get brown, if you are not topping it or prefer a lighter top, cover with foil for half of the time in the oven
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Topping
Wash Strawberries and Blueberries and dry well.
Cut the tops off the dried Strawberries and place around the outside of the Cheesecake, fill inside with the blueberries, they should be two deep in the middle of the Strawberries.
Place all but ¼ cup of the juice and lemon juice and sugar in a saucepan, heat to near boil. Mix corn starch, into remaining juice and make into a slurry, add to the heated juice and bring to a low boil. Your mixture should start to clear as it thickens, remove from heat and allow to cool for 5 minutes then spoon over your berries.
Refrigerate cake for at least 4 hours or overnight. Cheesecake will be soft and crumble unless you give it time to set up! I know it's hard to resist but it will be worth it!!

For a printable copy of the recipe click on this link http://www.askchefdennis.com/my-ricotta-cheesecake-a-red-white-and-blue-dessert/ #askchefdennis #recipeoftheday #cheesecake #foodporn
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What sugar should be used please Chef Dennis Littley? 
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Chef Dennis Littley

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I was recently asked by +Blue Apron to try out their Meal Kits and give them a chefs opinion. I loved how easy the dishes were to prepare and how the kits got me cooking dishes I probably would never have tried on my own.

It's a great way to have fun in the kitchen and improve your culinary prowess

Crispy Catfish and Yuzo-Kosho Udon
Ingredients
2 catfish fillets
olive oil as needed
8 ounces fresh udon noodles
4 ounces snow peas
1 scallion
2 tablespoons all purpose flour
1 small piece of ginger
1 teaspoon Yuzo Kosho
1 cup water
¼ cup Ponzu Sauce
1 teaspoon Togarashi Spice Blend (sweet paprika, hot paprika, dried orange peel, poppy seeds, white sesame seeds and black sesame seeds)
sea salt and black pepper as needed

Instructions
wash and dry the fresh produce
peel and mince the ginger (use the bowl of a teaspoon to peel the ginger)
cut off and discard the root end of the scallion, thinly slice on an angel separating the white bottom and green top.
snap off and discard the stem ends of the snow peas, pull off and discard the tough string that runs the length of each pod. cut the snow peas in half on an angle
in a large pot, heat 2 teaspoons of olive oil on medium high heat until hot.
add the ginger, white bottom of the scallion and as much of the yuzo kosho as you'd like depending on how spicy you like your food.
season with salt and pepper to taste. stirring frequently, cook for 1 to 2 minutes or until softened and fragrant.
Add noodles to the mixture along with ponzu sauce and cup of water. Re-season with salt and pepper as needed
simmer for 4 to 6 minutes, stirring occasionally until fully combined and noodles are heated thoroughly.
While the broth simmers, place the flour on a plate.
Pat dry the catfish with paper towels, season with salt and pepper on both sides, then dredge the catfish in the flour, fully coating both sides of the fillets
in a large skillet over medium high heat, add 2 teaspoons of olive oil and allow to get hot.
carefully add the catfish fillets and cook for 3-5 minutes on the first side and 2-3 minutes on the second side. When both sides are lightly browned and fully cooked, remove from the heat.
While the catfish cooks, add the snow peas to the simmering pot of noodles and broth, stirring occasionally. Cook for 1-2 minutes or until snow peas are bright green and tender. Remove from heat and check your seasonings.
Divide the finished noodles, broth and snow peas between 2 bowls. Top with cooked catfish fillets.
Garnish with the green tops of the scallions and as much of the spice blend as you like, depending on how spicy you'd like the dish to be.

For a printable copy of the recipe http://www.askchefdennis.com/2016/06/cook-like-chef-blue-apron/

#ad #askchefdennis #recipeoftheday #blueapron
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Tasty..
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Chef Dennis Littley

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Lemon Meringue Cucpakes sound good to me +Carrian Cheney just pass the plate over please!
 
Is there anything in the world better than lemon flavor during the summer? These lemon meringue cupcakes scream sunshine!

http://www.ohsweetbasil.com/lemon-meringue-cupcakes-recipe.html
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D.m Alexander's profile photoKennedy  Wang'ang'a's profile photoJenny Ethio's profile photoVicky jegan's profile photo
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Its delicious i love it
Can you please give me the recipe 
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Chef Dennis Littley

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How about my Roasted Black Sea Bass with Shrimp in a Lemon Scampi Sauce for dinner tonight?
It's easy to make and oh so delicous!

Ingredients
12 to 14 ounces black sea bass fillets
6 extra large shrimp (wild caught) Peeled and deveined
1 tablespoon capers
1 clove garlic, finely chopped
juice of one half lemon
splash of white wine
2 ounces vegetable stock
1 tablespoon of butter rolled in flour
½ teaspoon Italian parsley, finely chopped

Instructions
Preheat oven to 350
Place sea bass fillets in a baking pan and drizzle with extra virgin olive oil, then sprinkle with sea salt and black pepper. add a little water to the pan to help keep the sea bass moist
Roast Sea Bass for 15 to 20 minutes
In a sauté pan add olive oil and chopped garlic, when the garlic starts to cook add the shrimp.
Turn the shrimp over and add the capers.
When shrimp are almost fully cooked add a splash of white wine.
Add stock, lemon juice and butter rolled in flour.
As the sauce begins to thicken up add chopped parsley, remove from heat and serve over plated Black Sea Bass fillets.
Garnish with sliced lemon and serve with your favorite sides.
Recipe by A Culinary Journey With Chef Dennis at

for a printable copy of my recipe click on this link http://www.askchefdennis.com/black-sea-bass-with-shrimp-in-a-lemon-scampi-sauce/

#askchefdennis #recipeoftheday #seafood #shrimp
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Look yami
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Chef Dennis Littley

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Blueberry Lemonade sounds pretty good right about now +Yum Goggle Thanks for sharing your refreshing beverage with us !
 
This light and refreshing #Blueberry #Lemonade is totally homemade, yet incredibly easy to make. Just perfect to make ahead and chill! From Annie's Noms
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Ahhh sounds good right about now.
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Chef Dennis Littley

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This Triple berry kiwi smoothie sounds like the perfect drink to ward off the summer heat +Chris Sudan Thanks for sharing!
 
TRIPLE BERRY KIWI SMOOTHIE. ... THIS IS FULL OF ANTIOXIDANTS & VITAMINS......
1/2 Cup Blueberries
3/4 Cup Raspberries
1 Cup Strawberries
1 Cup Orange Juice
2 Kiwifruit Peeled
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Great,thanks!
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Chef Dennis Littley

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OMG theses Honey Garlic Sriracha Drumsticks looking finger linkin' good +Linda Nortje
thanks so much for sharing!
 
Honey Garlic Sriracha Drumsticks
This is our all time favorite chicken dish and we not only enjoy the drumsticks for dinner, but it is delicious served as part of a savory platter too - especially over weekends
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Ok guys I made these the other night . FANTASTIC!! a must try !!!  going to try them on the grill next time..
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Now this is a recipe that lots of friends will want to try out. Everybody loves the flavor of Sriracha and thanks to +Martina Slajerova we can all easily make our own!
 
Once you make your own, you will never go back to store-bought Sriracha. It's delicious, free of sugar and preservatives and lasts for months! #lowcarb   #lchf  #paleo #keto  #thaifood   #realfood  
Sriracha is one of the many basic ingredients I use regularly. Once you try homemade, you will never go back to store-bought products that often contain sugar or preservatives. What I love about making my own sriracha is that I can adjust the heat to my taste using different chilies and it's completely keto friendly.
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Thanks chef . +Chef Dennis Littley​ never thought to make my self 
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It's time to up your grilling game with my delicious and easy to make coffee dry rub that you can use with beef, pork or chicken.

Ingredients
4 center cut pork chops
6 chicken legs or thighs
(or any combination of your favorite meats)

Coffee Dry Rub
4 teaspoons ground coffee
4 teaspoons sea salt
4 teaspoons chili powder
2 tablespoons brown sugar
½ teaspoon black pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon ground mustard seed
½ teaspoon smoked paprika
½ teaspoon cinnamon
¼-1/2 teaspoon cayenne (optional if you want some extra heat)

Instructions
light your charcoal then proceed to making the dry rub
In a small bowl add in all of the dry ingredients for the Coffee Dry Rub. Mix everything together, breaking apart any lumps.
rub both sides of the pork with generous amounts of the dry rub. I did both sides twice.
repeat the process with the chicken.
set pork and chicken aside for 20-30 minutes allowing the rub to penetrate the meat. (the pork may look a little wet when you're ready to grill)
Grill the pork chops and chicken on both sides over medium high heat, then move to indirect heat to finish cooking.
Check the internal temp, it should be 165 degrees for well done, if you like your pork a little pink check remove them sooner, but let the chicken cook fully until it reads 165.
When you remove the meat from the grill, let it rest for about 10 minutes so all the juices return throughout the meat. The temperature of cooked meats will continue to rise up to 10 degrees as it sits.
Serve with your favorite sides and enjoy!

You can find a printable copy of my recipe here http://www.askchefdennis.com/2016/06/coffee-dry-rub-pork-chops/

#askchefdennis #recipeoftheday #grilling #Dryrub
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😍 amaaaaaaaaazing
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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 - 4 months ago
reviewed 4 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
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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.
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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