Lauren Jackson

2 weeks ago | sarasotamagazine.com | Lauren Jackson

I'm bad at baking. Really bad. The only B grade I received in culinary school (many years ago) was for my baking and pastry class. I worked hard for that B, and while I was otherwise a straight A student, I celebrated. Cooking is forgiving. Most mistakes are fixable. Add a bit of sugar or more liquid if a dish is too salty, call a dish “rustic” if it’s ugly and laugh if things go horribly wrong.

2 weeks ago | sarasotamagazine.com | Lauren Jackson

Francesca Fago had always baked for joy, sharing her sweet treats with family and friends. When Covid-19 hit in 2020 and the stores shut down, her friends begged her to sell her baked goods to them. With a little research, she discovered that Florida had a law that enabled home-based foodmakers to sell their products to customers. Permission granted, she opened Simply Sweets SRQ in 2021.

3 weeks ago | sarasotamagazine.com | Megan McDonald |Megan Mcdonald |Lauren Jackson

We dare you not to polish off a whole bag of Meaney’s Mini Donuts in one sitting—these light, almost beignet-like little treats are totally addictive. Best bet: the strawberry cheesecake, featuring cream cheese frosting topped with strawberry jam. 201 Canal Drive, Siesta Key; 382 St. Armands Circle, Sarasota If you’ve never experienced Gold Star Donuts before, you can expect a broad selection of classic flavors done just right.

3 weeks ago | sarasotamagazine.com | Lauren Jackson

When Farlow's on the Water opened in Englewood in 2003 on Ainger Creek, it swiftly became a neighborhood staple, thanks to its consistent cuisine that fuses owners Keith and Laurie Farlow's Southern and Caribbean culinary backgrounds with traditional Floridian fare. Now, the Farlows are focusing their energy on a new concept on historic Dearborn Street in Englewood: a steakhouse called Chophouse285. It's going to be big—like, 340 seats big.

3 weeks ago | sarasotamagazine.com | Lauren Jackson

In the culinary world, there are two major categories: cooking and baking. While cooking focuses on savory preparations that hone a chef’s ability to quickly pivot when things go awry, baking requires scientific precision from start to finish. And while many mistakes are easy to fix when you’re cooking, with baking, if you screw up, well, you just have to start all over. It’s enough to make even the most capable chef throw up their hands in frustration and swear off baking forever.