2014 was a big year for FAU Spoon.
We started our chapter and with your help, brought together a community of food lovers at a school where 85% of students live off-campus.
Now, as we bring in the new year, we’re reminiscing over our favorite eats of the year.
Here are the best things our staff ate:
1. Brown Sugar Spiced Bacon
Where: Tanzy, Boca Raton
“The applewood smoked bacon tossed in brown sugar and red chili flakes is the best thing I’ve tasted all year. It’s sweet, it’s salty: it’s everything.” – Regina Kaza, Marketing Director
2. The Southern Belle Burger
Where: Charm City Burger Company, Deerfield Beach
“Two words: Bacon. Coleslaw. It’s a things and it’s a thing that burgers now feel naked without. Muenster cheese, spicy BBQ sauce, onion tanglers, bacon slaw and garlic aioli. Easily the best craft burger close to campus.” – Emily Bloch, Editor-in-Chief
3. Eggs and Bacon
Where: Farmer’s Table, Boca Raton
“It was as simple as eggs over-easy and bacon. They served it to my friends and I with edible flowers on top! We felt special AND they only use all organic ingredients.” – Sydney Gabel, Contributor
4. Meatball Hoagie
Where: Mellow Mushroom, Delray Beach
“I fell in love with this place the first time I stepped foot in the door! And then when I tried their hoagies, I was in love! A hoagie filled with meatballs, red sauce and melted Mozzarella. Garnished with Italian Seasoning. Simple, yet decadent. You’ll want to come back for another.” – Samantha Peirce, Contributor
5. White Fish and Garlic Carpaccio
Where: Marumi Sushi, Plantation
“Paper thin, translucent layers of fresh white fish, savory garlic chips, and a hint of sea-salt make this beautiful dish come alive on your tongues, like grown-up Pop Rocks.” – Jillian Melero, Contributor
6. Stuffed Shells
Where: Boca’s Best Pizza Bar, Boca Raton
“The ricotta cheese so good I could eat it with a spoon!” – Shafer Ross, Contributor
7. Salted Caramel Ice Cream
Where: Kilwins, multiple locations
“The moment I had salted caramel ice cream from Kilwins, I never went back to other flavors. There was the perfect balance of salty and sweet, and the creamy, sticky, oozy texture of the caramel that made my mouth water.” – Nicole Wengert, VP of Operations