March 24, 2021

River Scene Magazine

“The first of three restaurants that put on a special preview for the media was The Nautical Beachfront Resort’s Turtle Grille. With a view like no other, Turtle Grille also did not disappoint with their appetizer, wild mushroom ravioli in a delicious pink sauce. Chef of seven years at the Turtle Grille, John Andreaola brings a recipe adapted from his childhood that is sure to please hungry patrons. “When I was a little kid I used to climb up on a chair and stick my head in the pot,” Andreaola recalls while his grandfather cooked, expressing a passion that has been cultivating since youth.” Read More