96 
 
THE COASTAL BEND MAGAZINE
TheCoastalBend.com
F o o d
Beloved Chef 
Opens in City’s 
SE Corner
Chef Mark Pulich has been de-
lighting Coastal Bend diners 
for over 20 years, serving as the 
executive chef at Venetian Hot-
plate in Port Aransas and lead-
ing a high-end catering business 
based in Portland. If you even re-
motely consider yourself a food-
ie, there is a strong chance that 
you have enjoyed Chef Mark’s 
culinary creativity, first hand.
Chef 
Mark’s 
much-anticipated, 
new venture, Roasted Clove Food 
Company, opened its doors this 
spring, and the reaction has been 
overwhelmingly positive! Residents 
of the city’s South Shores vicinity, 
where many discriminating din-
ers reside, have been pleased and 
relieved to see something with 
elevated standards open in their 
neighborhood. 4705 S. Alameda St.
Cabana Pantry 
and the Joy of 
Fun Cooking
Crystal Lyons will, very humbly, re-
fuse to declare herself a chef, but 
you are unlikely to meet anyone 
who derives more happiness from 
cooking—except perhaps the hap-
piness she enjoys through sharing 
her food, and her cooking skills, with 
others. So much so, that she created 
Cabana Pantry, a home for slightly 
ambitious amateur chefs. 
Cabana Pantry’s monthly program of 
cooking classes now includes pop-
ular themes that include Cooking 
with Cactus, Micro-Greens for Sum-
mer, Pasta (Making) Party, Chocolate, 
Gulf Coast Seafood, and Salsa Mak-
ing. Ongoing programs on Building 
Cooking Skills, for example, and Kids’ 
Spice Camps, guide aspiring culinary 
artists through the process of devel-
oping skills, while expanding their 
cooking repertoire. 14493 SPID

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