JENINE C. OUILLETTE
Correspondent - Marco Eagle
Jenine C. Ouillette is a retired features editor of the Key West Citizen and a former food writer and restaurant reviewer for other publications in the Keys and mainland Florida. She is a contributing writer to the Marco Eagle and ETC.
Recent stories:
- Chef Q&A: Charles Haxton
November 13, 2008 - Sunny inspiration
November 13, 2008 - Bountiful buffet at Almost Famous Mel’s
October 19, 2008 - Culinary Heritage: A journey to Marco Island
October 16, 2008 - Chef Q&A: Arturo Perez of Arturo’s Ristorante Italiano
October 16, 2008 - Chef Q&A: Meet Chef Amy Wojcik
October 9, 2008 - A season to celebrate: Blue Heron opens for its 35th anniversary
September 30, 2008 - Chef Q&A: Darwin Cevallos of Sasso’s
September 25, 2008 - Chef Q&A: Jean Winston Louis of Capri Fish House
September 18, 2008 - Chef Q&A: Ismael Perez of Margarita’s
September 10, 2008 - See full list of stories by JENINE C. OUILLETTE...
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Kerry's Café Executive Chef Kerry Fagan's creative special, Mediterranean sampler platter, includes stuffed grape leaves, a scoop of hummus, taramasalata (Greek caviar spread), tzatziki (yogurt/cucumber/garlic and dill sauce) and Moroccan olives served with grilled pita wedges.
Whimsical Autumn twins greet passersby and welcome customers to Kerry’s Café, located at 121 S. Barfield Drive, in Shops of Marco.
Kerry's Cafe features smoothies made with low fat vanilla yogurt, fresh fruits and juices: the Twist Smoothie, includes pineapple, bananas, strawberries and strawberry kiwi juice, whipped together and served in an insulated foam cup.
Kerry's Cafe Executive Chef Kerry Fagan's popular, Greek Grilled Wrap, includes feta cheese, romaine lettuce, diced tomato, olives and Kerry's house-made Greek dressing, prepared with optional added chicken and rolled in a wrap (other breads and rolls also available.)
Kerry's Café Executive Chef Kerry Fagan's special daily homemade, Chicken Tortilla Soup, includes chicken, tortilla chips, fresh tomato, onion, peppers in a savory pureed salsa tomato base, and garnished with diced avocado and accompanied with a side of sour cream with chives.
