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Issue link: https://digital.miamilivingmagazine.com/i/1173838
Explore the property by walking to the Hammock Wing and Ben's Garden where two heated pools and bar face the lush interior landscape. Opposite of that, on Hammock Beach, you can read and relax surrounded by mangroves, buttonwood, sea grape, and the very swimmable shallow waters of Florida Bay. Next to the main dock (fun for light fishing), aqua fans can stop by Scupper's Watersports on Coconut Beach and Tiki Bar for jet skis, sunset cruises, and parasailing (scary, but exhilarating at 600-feet high!). In addition, their eco-tours reveal the hidden treasures of Florida Bay's mangrove islands with osprey nests, roosting brown pelicans, the amazing mangrove root system, roaming stingrays, and bottom creatures like sea anemones, sponges, starfish and the "sexy" nudibranch, member of the sea slug family. With my love of fishing, I decided to join Capt. Casey Scott of Sea Monkey charters (seamonkeycharterfishing.com) dockside on his 30-foot Contender with twin 250 H.P. Yamahas for a morning on the ocean reefs. A fourth- generation Islamorada fisherman, he also takes guests on his 18-foot flats skiff with 115 H.P. Suzuki in the shallows of Florida Bay backcountry for snook, tarpon, redfish, and sea trout. After crossing Tavernier Creek to the Atlantic, we sped towards a shallow reef. A slow, drifting chum trail soon brought a golden cloud of yellowtail snapper and we shortly limited out. On deeper reefs, over 100 feet, I caught several small sharks and a small mutton snapper. Capt. Casey was attentive and instructive, giving tips on how to properly set up the bait, hooking the fish, and in all cases keeping only what was legal for consumption. (For large groups, try all-day party boat fishing with Captain Chan on his 65-foot Gulfstream at Oceanside Marina MM 99.5.) In fact, Baker's Cay Resort has just initiated a Dock to Dish local seafood tour in keeping with its sustainable practices ethos. Guests can fish with Capt. Casey and take their catch to Executive Chef Andy Papson, who guides them in preparing their dish using fresh herbs from his rooftop garden. That evening, I ate in the outdoor terrace of their Calusa dining room. Decorated with bright blue Cuban cement tile, "wave" ceiling fans, and oversized straw basket fixtures, Calusa serves a hearty Creole-Caribbean cuisine that works well with fish, chicken, and meat. Starters varied from bodega chowder with shrimp, conch, corn, bacon, and sweet potato to crudo, ceviche, and yummy Haitian chicken drummettes. My yellowtail was cooked in banana leaf using a chermoula rub and Johnnycakes. Meat lovers will enjoy the bone-in stewed short ribs with creamy collard greens, and roasted provisions or root vegetables. New Orleans-trained Chef Papson ends the meal with dreamy, light beignets in a terrific chicory crème anglaise.