As I wrap up my summer series, it’s time to shine a final spotlight on the exceptional businesses that make DeLand unique. I’m excited to conclude this series by introducing you to three more local businesses that contribute to the vibrant fabric of our town.

In July, we explored the stories behind three fantastic locations, and now we’ll delve into the world of three new establishments that bring their own distinctive flair to DeLand. Each of these businesses plays a vital role in our community, adding character and charm to our local landscape.

First up, just down the street from the historic Athens Theatre, affectionately known as “The Heartbeat of Downtown DeLand,” is Oliver and Gray. A recent newcomer on Indiana Avenue, it is the most adorable children’s store you’ve ever seen. Full of one-of-a-kind toys, unique clothing, and everything in between, it is a perfect addition to our town.

Owner Darcy Gonzalez shares, “After moving to DeLand and starting our own family, I felt frustrated with the lack of local options for moms and unique items, especially those with natural fibers and closed-loop product cycles.

“My husband and I discussed this, and he suggested I take action, which led to the birth of Oliver and Gray (this was in early 2022, while I was pregnant). We finally gathered the courage to complete the paperwork for our LLC in early 2023 and began searching for retail spaces. Just when we were about to give up, we found the perfect location and opened our first brick-and-mortar store in Downtown DeLand. Our mission has always been to provide a physical location for families to enjoy.

“We aim to feature smaller, unique brands from the USA, Canada and Europe, and we love supporting local businesses. We also recently launched our online store for those who can’t visit us in person. We can’t wait to meet you and your family!”

Darcy shares her family’s recipe for beef empanadas, perfect for any meal or snack. They are great to take to the beach and freeze beautifully, too.

Darcy’s Beef Empanadas

Beef Empanadas (as our family makes them)

Servings: About 10-15 (depending on the size of shells used)

2 pounds of ground beef (preferably 80/20)

1 medium white onion, diced

4 garlic cloves, minced

1 teaspoon kosher salt

1 teaspoon adobo seasoning

3 packets of Sazón Goya (choose the one labeled “con cilantro y achiote”)

Freshly ground black pepper to taste

1 cup of your favorite brand of jarred garlic pasta sauce

1/2 teaspoon red pepper flakes

3 ounces of Goya tomato sauce (the one labeled with onion, garlic and cilantro)

1/2 cup sofrito (fresh is best, but store-bought is OK; you may need to season it more)

1/2 bunch of cilantro (chopped leaves only)

1/2 of a 7-ounce jar of Goya Salad olives (pitted Manzanilla olives and pimientos, including the olive juice; avoid olives with capers)

1 package of frozen empanada discs/shells (size is up to you; they typically come in two sizes; I prefer the smaller ones)

Canola or vegetable oil

Cooking the meat:

Set a medium-sized frying pan on the stovetop, and heat to medium. Brown the meat, and drain excess fat. Add onions and garlic, and sauté. Add sofrito, and mix well. Stir in all other ingredients. Taste and adjust salt as needed. Let the mixture cool slightly before handling.

Stuffing the shells:

Take a disc, gently stretch it out (they should be malleable), spoon some meat into the middle, and pinch one end closed. Continue adding meat and pinching closed like a half-moon. Use a fork to press the edges to seal thoroughly before frying. Typically, you can fit about 4-5 heaping spoonfuls of meat into one shell. Start small until you get the hang of it. Avoid letting meat touch the edges, as it can make sealing challenging.

Frying the empanadas:

Heat a clean, large frying pan with oil about one-third full. Fry two empanadas at a time, cooking each side until golden brown, about 2 minutes per side. Remove with tongs, and place on a plate lined with paper towels to catch excess oil. Serve immediately.

Store leftovers for lunches or snacks; they reheat well in an air fryer. The meat also freezes well if you prefer to prepare in stages. Remember to thaw the shells adequately (about 4 hours at room temperature) before filling.

Leaving Oliver and Gray, a short walk will take you to Cress Restaurant. Cress is a wonderful fine-dining venue with a cozy atmosphere and innovative dishes, perfect for a date night, celebrations, or an ordinary Wednesday.

Owners Tom and Suran Brandt, who acquired Cress in the summer of 2019, bring a combined 55 years of hospitality experience.

They share, “We were looking for a unique restaurant opportunity in DeLand, and Cress was a great fit. We love our regular guests, who have supported Cress over the years. With our passion for hospitality, we felt confident that, with the right team, we could add our own unique touch.

“We transitioned from corporate restaurants to present seasonally inspired dishes using local ingredients. We buy many of our ingredients from Fresh by 4Roots and feature fresh Florida seafood from local commercial fishermen.

“Executive Chef Amanda Czekaj, who joined us in fall 2023, refreshes our menu two to three times a year and develops special holiday and prix fixe menus. Cress continues to captivate the palates of our growing fan base after 16 years in Historic Downtown DeLand.”

Cress Restaurant has shared their recipe for their iconic savory grits. Perfect as an alternative to rice or potatoes, these creamy and delicious grits pair with just about anything.

Cress’ savory grits

From Cress: “For a unique alternative to the usual side dish, try this savory-style grits recipe. We use Bob’s Red Mill Polenta (aka yellow corn grits).”

4 cremini mushrooms (baby portobello), minced

1 shallot, minced

2 teaspoons fresh thyme

1/4 pound unsalted butter

1 quart grits

1 quart heavy cream

1/2 quart water

Salt to taste

Instructions:

Mince the cremini mushrooms and shallot, then add them along with thyme and butter to a 6-quart stock pot. Heat for a few minutes to bloom the thyme and cook the cremini and shallot, but do not brown. Add cream and water, and bring to a boil. Whisk in the grits, and bring to a boil.

Once the grits reach a boil, drop the temperature to as low as possible and let cook for approximately 45 minutes, stirring occasionally to prevent sticking (do not over-stir). Enjoy with your favorite seafood, lamb, beef or chicken.

Now, take a stroll back to the Boulevard, and head south to the historic Artisan Hotel, where you’ll find a place I adore.

As a Cuban, I’m biased, but Chicas Cuban Café is one of those spots that makes me happy. Growing up in South Florida, I was surrounded by great Cuban food, and having a place like this less than 2 miles from home is a delight.

Owners Ileana Vedey and Isidro Castro explain, “We founded Chicas Cuban Café out of our deep love for Cuban food. Starting in 2018, with a small coffee shop, we have grown into a full-fledged restaurant on Main Street in DeLand.

“With the slogan ‘Mi casa es su casa,’ we treat you like family. Our dining room is inviting, and our service is authentically Latin — warm and genuinely caring. Our menu features traditional Cuban dishes like Ropa Vieja, Picadillo and roasted Mojo Pork, alongside signature dishes like the Famous CHICAS Chicken plate and Shrimp & Churrasco plate.

“We’re honored to be located inside the Historic ARTISAN Downtown Hotel. If you’re looking for something extraordinary, come experience our freshly prepared foods. We’re grateful for your support and look forward to serving you!”

Chicas shares their recipe for Picadillo, a Cuban staple, just like my grandmother used to make!