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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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This Apple Fritter Cake looks beyond delicious! Thanks so much for sharing it +Lori Vachon !

h/t +Debi Wayland
There's an abundance of apples everywhere right now! So why not make our newest recipe: Apple Fritter Cake! Layers of deliciousness in this simple recipe! Stop over and also find apple recipes from our blogging friends too!

Easy recipe link here:
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Good morning! Thank you, Chef Dennis for sharing.🙋🎹🎶🎵❤
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When I asked Lisa what she wanted for her birthday this year, there was no hesitation she wanted to go to Sanibel. That was easy, no trips to the mall, no gifts to wrap, I just had to find a beach front property for us to stay at. And with 15 miles of pristine beaches that wasn’t a difficult task!

Read my Local's Guide to Sanibel and Captiva to learn more

#sanibel #florida #beach #askchefdennis

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Overlooking the sparkling white sands of St. Pete Beach, the Sirata Beach Resort invites you to sit back, relax, and enjoy life on the Gulfside of Florida. Can you say Paradise…….I certainly did!

Click on the link to see more amazing images and read my post #florida #travel #askchefdennis #beach
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Chef Dennis Littley

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What's on the dinner menu for this weekend? How about trying my Pistachio Encrusted Salmon for dinner. It's healthy, delicious and easy to make.

Sundried Tomato Pesto
1 cup reconstituted sundried tomatoes
cup ¼ pine nuts 40 gm
3 tbsp Kelapo Extra Virgin coconut oil 45 ml
1 clove garlic ­peeled
1 tbs grated romano cheese 15 g

4 8 oz salmon fillets 230 g each
1 cup pistachio's 150 g
4 tbsp Kelapo Coconut Oil 60 ml
12 oz baby spinach leaves 340 g

Sundried Tomato Pesto
1. reconstitute the sun-dried tomatoes in warm water
2. In the bowl of your food processor, add the sundried tomatoes, garlic clove, grated cheese and pine nuts. Pulse
until fully blended and finely chopped.
3. Add Kelapo Extra Virgin Coconut Oil, and pulse until well blended

1. pulse pistachio's in food processor until chopped with some finely ground
2. Using half the coconut oil coat top side of the salmon fillet (keep the coconut oil solid for this application)
3. Press salmon into pistachio's, covering topside of fillet completely, continue till all four fillets have been finished.
4. Heat skillet over high heat and add remainder of Kelapo coconut oil
5. Gently place salmon, nut side down and sear for about 2 minutes, until nuts have browned.
6. Very gently turn salmon over and repeat the process.
7. Place salmon in a baking dish with a little water and place in 350-degree oven for 15 minutes. (replace any nuts
that may have fallen off, making a nice top layer of pistachio's on the fillet)
8. While salmon is finishing cooking, place 4 tablespoons of sundried pesto into sauce pan and warm gently ( add a
little more coconut oil if mixture is not loose enough)
9. Right before serving toss sundried pesto mixture with spinach leaves coating very well, until spinach begins to
10. Divide spinach between 4 plates and top with salmon fillet.
11. Serve immediately

Recipe Notes
sundried pesto should almost be the consistency of a salad dressing when you toss it with the spinach

For a printable copy of the recipe, click on this link

#askchefdennis #recipeoftheday #salmon #dinner
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What is that is it good
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My Pumpkin Crunch Cake is the original version that you see all over the internet. And believe me when I tell you it will be the best cake you’ve ever tasted! In fact, your family and friends will verify that statement when you serve it to them.

Crunch Topping
3 Cups (450 g) walnuts, finely chopped
3 Cups (360 g) vanilla wafers (about 75 cookies)
3 Cups (540 g) brown sugar
8 oz (184 g) butter

Pumpkin Crunch Cake
1¼ (250 g) cup sugar
6 oz (168 g) softened butter
1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
2½ ( 300 g) Cups flour
½ Cup (96 g) Greek yogurt
1 Tablespoon (15 ml) pure vanilla
1 Tablespoon (15 g) pumpkin pie spice
2¼ Teaspoons( 12 g) baking powder
¾ Teaspoon (4 g) baking soda
½ Teaspoon (2.5) Salt
4 Large Eggs

Cream Cheese Frosting
16 oz (454 g) cream cheese
8 oz (227 g) mascarpone (or cream cheese)
8 oz (227 g) softened butter
2 cups (150 g) confectioners sugar
1 Tablespoon (15 ml) pure vanilla

Crunch Topping
Melt Butter
In a food processor, pulse cookies to a fine crumb
Then Pulse walnuts to a fine chop
Add in Brown Sugar and mix well.
Add in Melted Butter and blend together.
Divide mixture into 4 Coated Cake Pans (One very full cup per pan), pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
Set pans aside and begin cake.
Preheat Oven to 350 degrees.

Pumpkin Cake
In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently .
Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
Add in the Eggs, one at a time just until blended.
Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.
Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the same amount of time as the cakes.
Bake in a 350-degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans .
Allow pans to cool about 10 minutes, then turn them out onto wire racks and allow to completely cool.
break up the extra crunch mix to very small bits to use to decorate the cake with.
while your cakes are baking prepare a Cream Cheese Frosting.

Cream Cheese Frosting
Whip the cream cheese, mascarpone, and butter till very smooth and creamy
Slowly add in the 10x sugar while mixer is on low setting
Add in Vanilla and mix well. Set aside till needed.

After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.
When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
When finished frosting, coat sides and top with your extra crunch mixture

You can substitute cream cheese for the Mascarpone, I don't always have it on hand. You may want to increase the butter a bit cutting that amount from the cream cheese. If you have a favorite cream cheese frosting recipe, use that!

feel free to eliminate the extra frosting on the sides of the cake and the additional crunch topping on the sides, the original cake was served simply with only whipped cream between the layers.

I always use standard size 9 inch round cake pans. You can use other size pans but your cooking times will need to be adjusted

If your cake sticks to the bottom of the pan, place it on a burner of your stove for about 15 seconds, the heat will help release the cake from the pan. This process works for all cakes. Just be careful and judge how hot and evenly your stove top heats the pan.
After heating place a plate on top of the pan, and invert quickly. Tap the pan with the heel of a knife to help release the cake.

For a printable copy of this recipe click on this link

#askchefdennis #recipeoftheday #pumpkin #cake
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Chef Dennis Littley

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Make your next family night dinner more fun with my Buffalo Chicken Tacos They're also great for your next game day gathering!

Buffalo Chicken Tacos
24 6 inch flour tortillas
2 lb chicken thighs (cooked and pulled)
2 cups roasted or grilled corn (fresh or frozen)
Buffalo Sauce
12 oz Franks Buffalo Wing Sauce (or hot sauce of your choice)
1½ (6 oz) stick unsalted butter
3 oz honey

Blue Cheese Slaw
1 small head of cabbage, cored and sliced very thinly or pre-cut slaw mix
½ small red pepper or carrot, sliced thinly and chopped
1½ cups blue cheese dressing (homemade or your favorite brand)
1 tablespoon apple cider vinegar
1 teaspoon sea salt (or to taste)
½ teaspoon black pepper (or to taste)

Homemade Blue Cheese Dressing
8 oz Bleu Cheese
1 cup sour cream or Greek Yogurt
1 cup Mayonnaise
¼ cup milk or buttermilk
¼ teaspoon granulated onion
½ teaspoon salt
¼ teaspoon black pepper

Buffalo Sauce
In a saucepan melt the butter then add the honey and turn off the heat
Add in hot sauce and using a wire whip blend until fully incorporated into the butter/honey mixture.
You can heat this sauce if you want it hotter, but at this temperature, the sauce will cling really well to the chicken. If you let the sauce get too hot it will break and separate into an oily mess!
Set aside sauce until ready to coat the chicken

Bleu Cheese Dressing
In a food processor, add the sour cream or Greek yogurt, the milk and half of your bleu cheese.
Pulse the mixture until all of the bleu cheese has been blended in.
Add this mixture to the mayonnaise with the remaining bleu cheese crumbles and seasonings. (The seasonings are just a guide, season it to your taste)
You should make this dressing at least one day ahead of time, to let the flavors build, it will taste the best after 48 hours.

Mix blue cheese dressing, vinegar, sea salt and black pepper in a small bowl, blending the ingredients completely.
Blend cabbage mixture, and bleu cheese dressing mix well and let sit for 4-6 hours.
Refrigerate until ready to use

for a printable copy of this recipe, click on the link
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Chef Dennis Littley

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OMG! Now this is what I want for dessert tonight! Thanks so much for sharing your Pecan Pie Cheesecake with us +Tried and Tasty
Pecan Pie Cheesecake... there's nothing better than cheesecake AND pecan pie! #cheesecake #pecanpie #dessert
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OMG that looks amazing looking and I know delicious 
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Chef Dennis Littley

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I would absolutely love a plateful of your Sweet Potato Huevos Rancheros Nachos for breakfast +Julia Mueller! do you deliver?
Sweet Potato Huevos Rancheros Nachos are a perfect dish to share with your buds for breakfast, lunch, dinner, or appetizer!:

#recipe #glutenfree #OrganicForAll #breakfast #ad
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You’ll love my Clementine Cranberry Pound Cake with a Clementine Glaze It’s perfect for your next brunch, breakfast or dessert!

Pound Cake
4 tablespoons clementine juice (or tangerine)
1 1/2 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces butter­ softened
1 1/2 cups sugar
3 large eggs warmed 10 minutes in hot tap water
1/2 cup Greek yogurt
1 tablespoon tangerine zest
1 cup cranberries

Tangerine Glaze
1 1/2 cups confectioners sugar
3 tablespoons clementine juice (or tangerine)
1 teaspoon tangerine zest
1. Preheat the oven to 350 degrees and butter and flour one standard size loaf pan

Pound Cake
1. Using a zester or grater carefully remove the zest of the two tangerines, being careful not to get into the white
part of the skin.
2. In the bowl of a food processor, add the sugar and tangerine zest and pulse until well blended (5 or 6 times) You
can do this by hand if you like.
3. Allow this to set for 5 minutes to build the aromatics.
4. Sift together the flour, salt and baking soda and set aside
5. beat the butter in the bowl of your electric mixer for two minutes on medium to high speed (scrape down the
bowl as needed)
6. add half the sugar mixture and whip for an additional minute, then add the remainder and continue to whip the
butter /sugar mixture for four more minutes, scraping down the bowl and blade as needed.
7. Remove the eggs from the water, dry them off and add the eggs one at a time, beating for about 30 seconds in
between each addition.
8. On a very low­speed add in the flour mixture, mix until just blended.
9. Add in the Greek Yogurt and clementine juice , mixing just enough to incorporate them.
10. Add in cranberries, mixing just enough to incorporate and pour batter into prepared pan
11. Place the cake on the center rack of your oven and bake for 55­60 minutes. (start checking your cake at around
50 minutes. It should be browned on top and a tester stuck in the middle should come out clean when the cake
is done)
12. Allow cake to cool on a wire rack for 15­20 minutes then remove from pan.

Clementine Glaze
1. mix the clementine juice with the confectioners' sugar and mix until well blended, then add zest.
2. Allow glaze to set for 10 minutes before using.
3. Top pound cake with glaze adding and additional coat as it drys.
4. Slice pound cake and enjoy!

For a printable copy of my recipe click on this link
#ad #DrinkNoble #askchefdennis #recipeoftheday
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Sounds wonderful have to try it
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What could be better for your holiday table than my Amethyst Cheesecake Torte a delicious blend of blueberries and cranberries topping a creamy cheesecake

Chocolate Crust
1½ packages chocolate graham crackers (or regular grahams)
4 oz butter (120 g)
3 8-ounce (227 g each pack) packs cream cheese, softened
1 cup ( 200 g) sugar
2 Tbsp (30 g) flour
1 tsp (5 ml) vanilla
½ tsp (2.5 g) salt
3 large eggs
Amethyst Topping
8 oz (200 g) frozen blueberries (do not thaw)
6 oz ( 160 g) fresh or frozen cranberries (do not thaw; about 1½ cups)
1 cup (200 g) sugar
3 tbsp (45 g) cornstarch
1 tbsp.(15 g) fresh lemon juice
½ tsp.(2.5 g) finely grated lemon peel
Chocolate Crust
place chocolate graham crackers in the bowl of a food processor and process into a fine meal. Place in a mixing bowl
Add melted butter and mix together to make the crust
Press mixture onto bottom and up the side of the deep tart pan or springform pan
Bake in 350 degree (177 C) oven for about 15 minutes, until firm. Remove from oven and allow to cool.
In your stand mixer add cream cheese and beat just until smooth
Slowly add in the sugar, scrape down the sides of bowl
Add in flour, salt, eggs, and vanilla mix for 2 -3 minutes until well blended and smooth.
Pour cheesecake mixture into prepared crust and place in 350 degree (177 C) preheated oven for one hour.
Remove from oven and allow to cool completely on wire rack
Place in refrigerator to chill for at least 4 hours (overnight is better)
Amethyst topping
Combine all ingredients in large saucepan.
Cook over medium heat until mixture thickens and begins to boil (this will take 10 -12 minutes) make sure to keep stirring the mixture
Continue cooking until mixture begins to boil for 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken)
After the mixture has cooled completely,spread evenly over the top of the cheesecake, leaving about ½ inch of the cheesecake showing.

For a printable copy of my recipe click on this link #askchefdennis #cheesecake #recipeoftheday #holiday
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Breakfast is the most important meal of the day. Sometimes it's hard to get everyone to eat as they start their busy day, and that's where my Peaches and Cream Breakfast Cake can help out.

3 large eggs
½ cup + 1 tablespoon sugar
6 tablespoons melted butter
1 cup small curd cottage cheese
1 cup low-fat greek yogurt
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon salt
1¼ teaspoons baking powder
1½ cups sliced peaches (fresh or frozen)

Preheat the oven to 350°F. Lightly grease an 8" springform pan
Beat together the eggs and sugar until smooth.
Add the melted butter, cottage cheese, yogurt and vanilla, beating until well combined.
Add the flour, salt, and baking powder, stirring or beating gently to combine.
Pour the batter into the pan, and place the peaches evenly over the top.
Bake the cake for about 50 minutes until a tester inserted into the center comes out clean.
Remove the cake from the oven and let it rest at room temperature for 30 minutes, to firm up.
Serve warm

For a printable copy of my recipe click on this link

#ad #FuelYourFancy #recipeoftheday #askchefdennis #theoriginalsuperfood
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That's nice I wil try it
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Chef Dennis's Collections
Food & Travel Blogger / Live Stream Specialist / Social Media Consultan
I am a Innovator, Facilitator and a Dreamer.......I make things happen.
  • 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.
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Kissimmee - San Antonio - Paris - Rome - Tintagel - Philadelphia
Contact Information
Chef / Food & Travel Blogger / Live Streaming Show Host & Producer / Social Media Consultant
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
  • G+ Food Bloggers Community
    2009 - 2014
Basic Information
Looking for
Friends, Networking
September 18
Other names
Chef Dennis, Dennis Littley
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 - 7 months ago
reviewed 7 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
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