Food is a powerful vessel for memories. And for former food columnist and Naples’ first official historian, Doris Reynolds, the city’s past was embossed in her mind as the smell of dishes wafting from her first Thanksgiving in town at the old Gulf Hotel in 1952; dinners at Kelly’s Fish House, Naples’ oldest restaurant; and the impromptu parties with bountiful spreads in her eclectic 13th Avenue South home. Knowing a city’s soul is anchored in its past, and with Naples rapidly growing, in 1993, Reynolds compiled decades of local food lore into When Peacocks were Roasted and Mullet was Fried. The book tells the story of Collier through early meals at The Rod & Gun Club, lavish parties at the Naples Hotel and legendary Old Naples hosts. In honor of the city and county’s centennials, we ask five forward-thinking chefs to reinterpret dishes from Reynolds’ book.