Chef Darrell R. Mizell of the Sun House combines the distinct tastes of coconut, mango, peppers, bananas, plantains, fruits, nuts and curries into a cuisine that puts an emphasis on freshness, and on blending together a mix of tastes both subtle and striking. The preparation is an art Chef Mizell has practiced over 25 years, working with vibrant colors and textures with an emphasis on fresh seafood as well as colorful, tropical fruits. This is Floribbean Cuisine at Sun House is just what is sounds like a fusion of Floridian and Carribean tastes and styles.