Episode 608

Special Edition: History of the Treasure Coast

Show DescriptionIn 1715 a fleet of Spanish Galleons set sail from Florida filled with treasure from the New World. That night, all eleven ships are struck by a massive hurricane and sunk. A large fortune in gold and silver has laid hidden beneath the ocean for 300 years.

Chad joins Brent Brisben, a modern day treasure hunter and his team as they explore dangerous waters off Sebastian Inlet hoping to locate and unearth this sunken treasure and solve this 300-year-old maritime mystery. The tale of the 1715 Fleet is why the area is called the Treasure Coast.

If you’d like to head out for a little treasure hunting of your own, here are a few tips.

When: For beach  treasure hunting, head out after a storm when things have shifted around a little. For diving, go June through August.

Where: The Treasure Coast, of course!

How Much: For beach treasure hunting, you keep what you find. And the only costs associated are for equipment needed for the hunt. In diving, you keep 1/2 of what you find and 20% goes to Uncle Sam.

What You’ll Need: A metal detector is a treasure hunter’s best friend. For a great one, head to Kellyco Detectors. And if you’re diving, you’ll need a boat, scuba gear, and clearance for your hunt.

Resource Links: Kellyco Detectors VisitFlorida.com, Sebastian Sebastian Inlet State Park Pelican Island National Wildlife Refuge 1715 Fleet – Queen’s Jewels, LLC Mel Fisher’s Treasures in Sebastian The 1715 Treasure Fleet Treasure Coast Sebastian Chamber of Commerce

Florida Cooking: Florida Eggplant Rolls Stuffed with Ricotta and Parmesan


Yield 2 to 4 Servings



  • 2 medium Florida eggplants (peeled if desired)
  • 8 ounces ricotta cheese
  • 2 tablespoons fresh parsley, chopped fine
  • 2 tablespoons fresh basil, chopped fine (plus more for garnish)
  • 1 tablespoon fresh garlic, chopped fine
  • 2 ounces grated parmesan (plus more for garnish)
  • 1.2 lemon, juiced
  • 2 large Florida tomatoes, diced
  • 1 clamshell of baby yellow tomatoes, halved
  • Olive oil
  • Sea salt and fresh ground pepper to taste



  1. Slice eggplant lengthwise (approximately 1/2-inch thick). Brush lightly with olive oil and season with salt, pepper and some of the fresh chopped herbs.
  2. Bake eggplant on a cookie sheet in a 400 degree oven for 5 to 8 minutes or until almost tender and brown on top. Let cool.
  3. Mix the cheeses, half of the chopped garlic, and about half of the fresh herbs in a bowl until they are completely combined.  Taste cheese mixture and adjust seasoning with salt and pepper.
  4. In a medium sized mixing bowl, combine the tomatoes, the rest of the fresh herbs, 1 teaspoon of olive oil and the remaining chopped garlic. Mix the tomato mixture and adjust season with salt and pepper.
  5. To assemble the rolls, place approximately 1 ounce of filling on each slice of eggplant and roll lengthwise.
  6. To serve dish, place 2 to 4 eggplant rolls on each plate and top with an even amount of the tomato mixture. Garnish each dish with fresh basil, extra parmesan cheese and a drizzle of olive oil. Serve at room temperature.