From the Editor...

Home / Articles / By Bruce Collier
Dining Reviews
comments   -  
Friday, July 14th, 2017

Bruce Collier and His Crew Check Out Pazzo

They accept reservations but I can never estimate driving times during summer, so we took a chance without one. The place was more than half-full when we got there at 6:15, and completely full within an hour...
Book Reviews
comments   -  
Thursday, July 6th, 2017

Reviews by Bruce Collier and Wynn Parks

These 10 pseudo-folk tales start with “The Splendid Cannibals,” the theme of which is “transactional cannibalism.” To wit, three travelers ride into Swampmuck, a simple village of Peculiars. The travelers are sumptuously attired but starving. The village folks offer food, but the travelers...
Dining Reviews
comments   -  
Friday, June 30th, 2017

Dining with Bruce Collier

Inside, the restaurant is plainly furnished (but clean and well-maintained), with a sign pointing diners to the order counter. There are some framed photos and mementos on the walls. They have printed menus, but when the line is forming, it’s a good idea to read your choices off the blackboards hanging over the counter...
Chef Profiles
comments   -  
Monday, June 19th, 2017

By Bruce Collier

The Brooklyn native has been in and around kitchens for more than 30 years, having learned his craft in the restaurant and hospitality business in New York, Salt Lake City and Pensacola, eventually coming here to Regatta Bay. It was at Regatta where he began offering cooking demonstrations to the public...