Scenes from the Menorcan Heritage Festival in St. Augustine, Florida.
Top: Sausage Pilau. If it looks like jambalaya to you, well, that’s because it’s pretty damn close. The biggest difference is the distinct flavoring from the Datil pepper, which is exclusive to the St. Augustine area and is the key ingredient to many Menorcan dishes.
Middle Left: Mike Usina demonstrates the many steps that go into making making a mullet net. From the lead weights that line the bottom to the cow’s horn at the top, his nets are entirely made by hand.
Middle Right: Members of the original Menorcan families pinned photos of family members to a small mullet net displayed in the center of the courtyard of the Llambias House.
Bottom: A piece of cow horn tops one of Mike Usina’s handmade nets. This particular net, which took over 80-hours to make, is being raffled off, with the proceeds going to support the Menorcan Cultural Society.