On day two we drove just outside of the city to the St. Augustine Airport, a small airfield which welcomes private aircraft and hosts a huge base of acrobatic pilots. Reminiscent of "Lifestyles of the Rich and Famous", this airport prides itself on being "all about service" to the pilots and passengers of the luxury jets which pass through. Its full service concierge is available to provide a multitude of services to those former first class travelers who now find themselves within reach of traveling privately through fractional ownership in their own jets. After seeing what's available to the private jet-setters, that center seat in coach Row 28 will never be the same.

Caught in a whirlwind of trying to do as much as possible in just a couple of short days, we made a quick stop back in town at the Athena Café for some authentic Spanikopita, a Greek delicacy consisting of a spinach and feta cheese mixture in filo dough. Lucky for us owner George Chryssaidis sells his family's "liquid gold" Frixa olive oil to take home; we fell in love after sampling it with some warm pita bread.

The Butterfield Garage was our next destination. No car trouble---it's one of approximately thirty art galleries in St. Augustine. There we were enthralled by the spectacular "newspaper" paintings of Beau Redmond, a well known local artist. Covering a canvas with themed newspaper features, Mr. Redmond then continues the theme painting over the paper allowing bits of the writing to show through. These alone were worth the trip.

Ready for some salt air, we headed to the harbor marina for a romantic sail on the Schooner Freedom. Under full sail this 72 foot vessel afforded us an entirely different view of the beautiful historic city as we munched on snacks and sipped wine and beer while the ocean breezes blew through our hair. Surely those playful dolphins just off the bow were employed by the city for the pure entertainment of its visitors!

Dinner this evening at the cozy Palm Café and Bakery, an autumn-themed menu prepared by chef/owner Aaron Miles, made our taste buds sing. From the innovative pear and parsnip soup with sage oil and caramelized pear to the braised New Zealand lamb shank with mushroom polenta, this was comfort food at its best. Our only regret was that we would not have time to return to the Palm Café during this visit for breakfast or lunch.