My mother-in-law is straight from Italy. At Thanksgiving and Christmas, there would be 15 at the table and about 25 different dishes. She would fill your plate and you would ask what certain things were, she would reply -"Ooh, justa eat and don't think about it" sey you don'ta like, you don'ta eat" I remember calf brains, tongue, homemade pasta with octopus ink and all kinds of fish.(I think). All was always delicious! Don Campion, President, Banyan Air Service, Team Lead, Egbe Medical Mission Monkey soup in Liberia. The first spoonful was jolting. The aftertaste… more jolting!! Doug Sauder, Lead Pastor, Calvary Chapel Fort Lauderdale On a cruise we disembarked the ship and traveled to the local beach area. It was there that we found a mom-and-pop little restaurant that was so close to the beach that they would catch the fish, shrimp, octopus one minute and the next minute it was on the grill. The ceviche was, without a doubt, the best and freshest ever. Fidel Gomez, Assistant Pastor, Calvary Chapel Fort Lauderdale I hesitate to mention this, but it is true and by anyone’s standards “unusual!” In Veterinary school in Iowa, it is a tradition to have “Rocky Mountain oyster” fries! I will let the reader look up what they are for those that do not know. Dr. Fred Scarbrough, founder of Hope South Florida and Scarbrough Animal Hospital My mongoose killed a rattle snake and we grilled then ate it. Gregg Wallick, President, Best Roofing, Inc. Though I’m always open to trying new things, basic foods are my preference. I’ve tried caviar but my Hungarian pallet was very disagreeable! Everyone is different. Still believe a healthy diet is the best! Helen Wayner P.A., Century 21 Hansen RealtyCentury 21 Hansen Realty Unbeknownst to me, the most exotic thing I've eaten was deep-fried crickets. I was in Cuba, in the interior, where tourists typically do not venture, and a lovely family invited me in for a meal. Their living conditions were nothing like I had ever seen before; I was a youth at the time. I sat at a meg-shift table with the entire family, and I was the only one eating due to their scarcity of food. Later, when I found out what I had eaten, I felt physically ill, but my heart was so full due to the looks on their faces from the genuine hospitality they displayed at the time. Dr. Jessica Vera, President, Chief Executive Officer, Elite Foundation At fifteen, I was in Ethiopia and was given a small piece or two of meat by the local tribe... the missionary didn't want to tell me what the mystery meat was. Aside from that, the most exotic thing I can think of was cow tongue in Bolivia. Justus Martin, photographer, Justus Martin Photo For me, Alligator tail. I've heard that it tasted like chicken, so I had to try it for myself. It's not chicken. More chewy! I liked it! 15th Street Fisheries was the restaurant! Great place! Larry Lacy, Pastor, The Answer Church Fish eyes in a lovely gelatin in China. My hosts were very kind and enjoyed watching me try their favorite foods! Laura C. Bishop, Executive Vice President of Advancement, Palm Beach Atlantic University One of the most exotic things I have eaten is "Rudolph." My cousin lives in Alaska and one year he gave me some meat and would not tell me what it was until I finished. Then he told me it was reindeer meat. Dr. Mary Drabik, President, South Florida Bible College & Theological Seminary Way back, over 50 years ago, when I first moved to Miami, I met Suki, who was to become my sister-in-law. She made this interesting Korean dish called Kimchee, which is pickled cabbage. My brother dared me to try it and, of course, I accepted the challenge, not knowing it would set my mouth on fire! In the true spirit of brotherly love, my brother gave me a cold beer to allegedly help ease my suffering. The alcohol only served to exacerbate my oral distress even more, much to the amusement of all present! Living in South Florida, I have since become more accustomed to exotic, spicy foods, but the Kimchee was definitely a hot start to my culinary journey. Mike McDermott, PA, Seniors Real Estate Specialist, The Keyes Company During my career with a major telecommunications company, I had the privilege to travel all over the world. With that experience comes many different types of cuisine. The most memorable for me was the serving of the turtle head and how that is to be eaten. And the strangest flavor (or disgusting flavor) was that of a pigeon. I can’t say I miss either of those two delicacies. Milan Stefanovic, Chief Operations & Personal Lines Officer, Bass Underwriters y s - o o f t r p a f e s y y - Wants to Know… Chris Simpson H. Collins Forman Craig D. Huston Deborah Cusick Dennis DeMarois Dolores King-St. George Don Campion Doug Sauder Fidel Gomez Dr. Fred Scarbrough Gregg Wallick Helen Wayner
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