Sun Sentinel Palm Beach Edition
Stork's almond biscotti
Q I am frequent customer of Stork’s in Wilton Manors. I enjoy their coffee and a biscotti. I would like the recipe for their biscotti because I have tried unsuccessfully to duplicate them. — Larry Acciani, Fort Lauderdale
A. Peter Dekaj joined Jim Stork in 1997 to open Stork’s (2505 NE 15th Ave, Wilton Manors, 954-567-3220, storksbakery.com) as pastry chef and managing partner. Prior to Stork’s, Dekaj worked as a baker at Gran Forno. In 2007 Dekaj took over the reins at Stork’s. His almond biscotti recipe has been on the menu since the opening and is a top seller, with cranberry-chocolate chip running a close second. Aside from their baked fresh daily appeal, the Italian biscuits are oversize, cut almost twice as long as most recipes.
Although Stork’s has built a solid reputation for their baked goods and varied coffee selection, locals have enjoyed their eat-in and take-out breakfast, lunch and dinner offerings for nearly two decades. They are celebrating their 20th anniversary in October. A special shout-out to Brad Sellers, a six-year veteran server and barista who patiently and diligently assisted in getting Stork’s coveted biscotti recipe. Thanks, Brad!
Q Anthony's Runway 84 has a stuffed artichoke that is to die for. Is it possible to get the recipe please? Anthony Bruno also owns one of my favorite restaurants, Anthony's Coal Fired Pizza. -Max Chira, Hollywood
A. The Stuffed artichoke recipe request was filled by my predecessor, Suzanne Jones, 19 years ago. The recipe remains a fan favorite and unchanged. Runway 84 (330 State Road 84, Fort Lauderdale, 954-467-8484, runway-84.com), family owned and operated, has been around for three decades. And so has the Stuffed artichoke recipe, proving that classic food never goes out of style at this local landmark.
Anthony Bruno opened Runway 84 in 1982 with his father and mentor, Anthony Sr. As Max mentioned, aside from Runway 84, Bruno is also the founder of Anthony’s Coal Fired Pizza chain, a winner in SouthFlorida.com’s Best of South Florida survey.
As a side note, the artichokes can be prepared and stuffed a few hours ahead and kept at room temperature until the final broiling.