COASTE | ARTS
creative vision, and reopened as Sweet Melissa’s Cafe.
salty” — that shows up again and again in unusual dishes like Pork Belly with Pine Island Clams and Seafood Stew, a delectable explosion of mahi-mahi or redfish with scallops, shrimp, clams, mussels,
Talmage was determined to succeed on Sanibel Island, but only on her own terms. “I was lucky enough to be supported financially by an investor who believed in me. I wanted to keep things interesting, keep even restaurant regulars guessing,” Talmage
chorizo and fennel, accented with a lemony saffron cream. Duck confit is a not-so-small, melt-in-your-mouth fowl served over subtly sweet lentils. Even the Roasted Beet Salad is kicked up with a mouth-watering layering of red and yellow beets, hearts of palm, orange segments, arugula, spiced pecans and roasted shallot vinaigrette.
“I had to resist the pressure to do what everyone else was doing. The island didn’t need another fried grouper sandwich, and I refused to give in.”
explained. “For the first couple of years when I was trying to new things than what was typically
done here, I had to resist the pressure to do what everyone else was doing. The island didn’t need another fried grouper sandwich, and I refused to give in.”
Fall in love if you must, but, don’t expect these amazing culinary combinations on the menu for long, because Talmage is always striving to deliver the next great culinary experience.
And for that, her patrons are grateful. Chef
So what’s next? She won’t commit to specifics.
Melissa’s dishes leave even the regulars with an “aha!” each time they visit, thanks to her playful flirtationwith fresh, locally sourced and sustainable ingredients, and a mind that’s constantly creating new taste adventures delivered via your choice of small plates or full-sized entrees. Not an easy task when you’re dedicated to adapting ingredients from a small island location. Yet, Talmage works her menu like a maestro, each beguiling bite delivering juxtapositions of subtlety and brashness, earthiness and refinement.
“I’m toying around with a couple of ideas for Sweet Melissa’s Café,” she explains. “It’s too hard to be successful by opening another restaurant. Instead, I’ll continue to work with some new things here in order to stay creative and inspired. Perhaps a cookbook, we’ll see.” With a proven track record of sweet success, whatever Melissa Talmage comes up with next is sure to surprise and delight both long-time local fans and first-time Island visitors.
Talmage’s favorite dish? She doesn’t have one. But, she does have a favorite flavor profile — “sweet and
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