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John Gomez was one on the first to use Pass-a-Grille Beach as a vacation area, inviting travelers from St. Petersburg and Tampa to stay at his resort-like structure as early as 1857. Some of the first major businessmen in the area were Roy S. Hanna and Selwyn Morey, who began developing plots of land for homes and lodgings at Pass-a-Grille ...
District 5 (Port Canaveral / Cocoa Beach) - Robyn Hattaway [11] Salary is $10,083.72 annually. The Executive Management Team is headed by the Chief Executive Officer (CEO). [10] [12] In 2013, there were 233 staff members, 162 full-time, 71 part-time. [13] In FY 2017, the Canaveral Port Authority had 223 full-time equivalent employees. [10]
Canaveral National Seashore's 24 miles (39 km) of shoreline is the longest stretch of undeveloped public beach on the east coast of Florida. The stretch of drivable beach is just over 4 miles (6.4 km) long. The barrier island is a thin ribbon of sand lying between the ocean and Mosquito Lagoon. In some places it is no more than 100 yards (91 m ...
Old Ebbitt Grill has four bars: the Old Bar, which is part of the Main Dining Room and features the mounted game trophies, the Oyster Bar to the right of the entry foyer, Grant's Bar toward the rear of the restaurant adjacent to the Atrium Dining Room, and the Corner Bar up the short steps and to the left of the entry foyer along G Street NW.
The Canaveral National Seashore is also the longest expanse of undeveloped land along the East Coast of Florida. [3] The Canaveral National Seashore is home to more than 1,000 plant species and 310 bird species. CANA occupies 57,662 acres (23,335 ha) [1] (including lagoons). There are 3 major beach sections in the seashore.
Try it at a new Port Royal restaurant with a fun vibe and unique food. Karl Puckett. August 21, 2024 at 9:50 AM. ... Chef Frank’s Bistro opened in the old Black Dog Grill in April 2023.
Here's a look at some of what's offered on JetBlue's new coach menu: For breakfast, choose a crepe, overnight oats or a frittata as a main, and grapes and pears; or coconut yogurt as a side.
The sauce was created by Bob Gibson in Decatur, Alabama during the 1920s and served at the restaurant bearing his name, Big Bob Gibson's Barbecue. [28] Chicken is first smoked in the pit and then coated or dunked in the white sauce. The sauce is also served at the table where it is eaten on a variety of other foods. [29]