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There is Morton's Steak House in North Miami near Aventura, its a beautiful restaurant with an excellent menu. It is right next to a PF Chang's.

non-fat dry milk; grade B maple syrup; Neilson Massey tatitian vanilla

I just realised I have written a book here, rather than listing just a few important ingredients, BUT I can't choose only a few, as I need them all, SO...nobody has to read this, I guess I was just having too much fun! Feel free to ignore this, I promise my feelings won't be hurt.

I have sort of 'amalgamated' the pantry/kitchen staples lists from Martha Stewart and Rachael Ray. At least the majority of my staples are the same ones on their lists. (Simply proving that 'good cooks think alike'?)...LOL!

I love herbs and spices, so I have a huge collection, some grown in pots in the kitchen, some purchased from the farmer's market and TONS of bottled spices, herbs and other seasonings such as vanilla beans and home-made extracts. I will use up most of them before they get too old, and if they do, it's usually no 'biggie', as I will only HAVE to replace a few of these items each month. I do, however, constantly check their 'potency' and freshness. I also always have things like sun-dried tomatoes, a variety of olives and a variety of seeds and nuts as well; these also must be used in a 'timely' manner.

My refrigerator always has eggs and cheeses and other dairy products such as yoghurt, milk and cream, as well as my weekly delivery from my CSA programme, and my freezer contains part of these deliveries, which I save and freeze for 'out of season' use, as well as meats, seafoods, etc. that I stock up on when on sale. I also often cook in large batches to freeze the extras so that I can 'heat and serve' a good meal. Oh, and I also freeze homemade stocks and soups.

All of this means I am always able to make a tasty meal out of things such as pastas, dried or canned legumes, rice(s), and other grains and/or whatever else happens to be in my kitchen at the time, especially as I always have plenty of different oils, vinegars and 'sauces' (like soya sauce, worcestershire, nam pla or other fish sauce), and of course, fresh lemons, limes and other citrus as well as fresh garlic, shallots and onions. Just by changing the herbs and spices (and maybe meats, cheeses and seafoods) used in a basic recipe, you can visit a different country each time. My freezer will often provide an even quicker meal along with the addition of a quickly prepared salad.

I think if one loves to cook, and loves good foods, it is imperative to have a well-stocked larder. It needn't all be purchased at one go, rather a new 'homesteader' can buy the initial shelf-stable ingredients over the space of a year or so, then simply replace or add to as needed. There are a lot of great on-line sites that can help you set up your pantry step-by-step. Once done, as long as you have the basics in kitchen equipment, a quick and easy but delicious meal is ALWAYS right there in your kitchen.

I keep a master list of staples on my computer, then I print a dozen copies at a time, keeping one on my fridge, then I just mark what I will need as I use it up. This makes shopping quick and easy as well. When I discover a new product I like, I add that to the master list on my computer.

For wedding gifts, I aways make up as large a gift basket as I can afford using many of these 'staples'. I have yet to see an unhappy bride or groom when getting these baskets, as they are things they won't have to budget for, and they will usually get plenty of kitchen equipment from others as gifts. I often include a great cookbook as well, which one I choose depends on their skill levels and food preferences. If they are 'out and out' foodies I may also give them a subscription to Gourmet or Bon Appetite, or if they are just learning about good food, I might gift them with a subscription to Rachael Ray.

There is no reason, if people use a basic kitchen/pantry list, that anyone ever has to settle for greasy 'fast food' from Mickey D's, even when time and energy is limited. I can always have a tasty, healthy meal on the table in as little as 15-20 minutes, and with little 'clean-up' needed afterwards.

Olive oil (both pure and virgin)
parsley
garlic
onions
wine
brandy
pancetta

I think those are absolutely a crucial start to any savory dish I make. I love how many people have chocolate listed. Chocolate in my house usually doesn't make it to a recipe since it disappears far before I can think of what to do with it.

As far as foods, I use a lot of tomatoes, mushrooms, beans and lentils, rice, nuts, and eggs. I don't eat much meat due to the price and high heat/ cooking smell issue.

It would probably easier to go to the Morton's in Palm Beach.