Wednesday, March 18, 2015

Chef Brian Roland of Crave Culinaire is Finalist on Final Episode of Restaurant StartUp.



Brian Roland made it to the final episode of Restaurant StartUp, appearing before 60 Million viewers!!! WOW!! Not shabby publicity at all! A group of Neapolitans (and some Bonitans) made it to a special showing on a large screen TV, and got to taste Crave Culinaire's amazing treats. Speaking of treats, there are rumors of Brian giving Nicole a special glittering treat by year's end, too!


 Brian and his team were up against a team that offers gee-whiz flashy desserts and some savories at $10-15 per plate. I woulda tried the place once, and that would have been it. Brian offered the Start Up guys a chance to co-create a dining venue for special events in SW Florida, where any chef could come in and cater for their special event, and Brian could offer exquisite tasting dinners, too. Different strokes for different investors, for sure. The other team won over one of the two potential investors. That's fine, Brian will find investors in the area to partner with for his dream.
 If anyone can make a dream come true, it's Brian, proven by his success with Crave Culinaire. Some of the samples last night included:

Hibachi Flash~Seared Furikake Ahi Tuna

Alba White Truffle Oil, Miso Infused Napa, Galangal Mousse
Toasted Nori Threads, Black Sesame Crisp
Moulard Duck “Tasting”
Pomegranate Brined & Grilled Breast, Matchstick Duck Crackling, Duck Fat Toasted Brioche
Port Wine~Fig Marmalade and Syrup, Italian Parsley Dust
Maldon Cured Heirloom Tomato and MontChevre Bucheron
Caramelized Citrus~Fennel Salad, Aged Pedro Ximenez Syrup
Crave’s Gluten-Free Pistachio Cracker, Micro Basil






 




Monday, January 26, 2015

Bar Tulia in Naples, Florida



Bar Tulia is a relaxing 50 seat nook on Naples 5th Avenue South. It is a unique watering hole to enjoy lunch or dinner with a creative menu. Bar Tulia is also one of the few spots open after 11 pm in Naples, when many other dining sites are closed. (Weekend Willie’s and Alto are hopping then, too.) This self described “gastropub” is next door to its older, larger and quite successful sister, Osteria Tulia. Both restaurants are meant to be “osteria” casual. That means as if you were eating in someone’s home in Italy. Here in Naples there’s a welcome blending of  Italian style with Florida’s locally sourced fish, shellfish and produce. 
I was invited to a recent media event to sample some of the menu. I like the intimate bistro feel, with dark wood beams overhead, a beautiful wood floor with a central brick path, and matching wood tables. 
The walls are decorated with black and white photographs. The front half of the floor plan has tables and chairs, and the back part is the long white Carrera marble bar, rimmed by a dozen or so tall chairs. While seated at the bar, you may watch pizzas emerge from the oven and young bartenders' sleight of hand.
When I open a menu at most restaurants, I seek dishes that are not found on the menus at nearby restaurants. I didn’t have to look far to find evidence of Chef Vincenzo Betulia’s unique creations, such as: crisp fried pig ears; wood charred octopus; fried rabbit wings; fried veal sweetbreads with toasted waffle and maples syrup ( a riff on chicken and waffles), and braised lamb neck sugo & sheep cheese pasta. Top that for creative and unique!

Relax, there’s also a good assortment of less adventuresome dishes, too.  Chef Betulia, the former Executive Chef at Campiello,  has succeeded at creating  “a fun and laid back neighborhood hangout where guests can experience great wine, craft drinks and modern pub food late into the evening.” 

 The prices are quite reasonable, considering this is smack dab along the center of often pricey 5th Avenue South.

We started with charred shishitos with grated foie gras ($12), which are 3 inch long sweet green peppers that are lightly blistered. 
Eat them like candy or toasted green bell peppers-there’s just no “heat” to them-I wish the dish instead used peppers with a little “heat.” We couldn’t really detect a subtle foie gras flavor.

The fried rabbit wings ($14) were a delicious treat, the quintet was nicely crisped and tender, topped with slices of pickled radish, nicely complemented by a rich Gorgonzola dipping sauce. 
Recommended.

The hogfish ceviche ($16) is a generous portion of local fish, with bits of shrimp, avocado, heirloom tomatoes, red onion and cilantro with lemon and lime juice, paired with fried pizza dough. 
Recommended.


We had a hands-down favorite-the healthy fresh cauliflower salad ($6), with crisp florets mingling with currants, Marcona almonds and scallions, topped with grated  Pecorino cheese and a light  mustard vinaigrette.
 Highly recommended.

Have a drink! With over 50 wines, craft beers, mixed drinks or the homemade Tulia Limoncello,  there’s no shortage of choices. I had a refreshing Savoy Swizzle, with two rums, Absinthe, Demerara brown sugar, Peyraud’s Bitters and muddled mint.
 There’s plenty of  traditional items too.  The rigatoni with Bolognese sauce ($10/20), grated Parmigiano cheese and flecks of fresh parsley fits the bill nicely.
There’s something almost primal about a fresh baked pizza, as fellow diners tug slices away to their plates, dripping strands of melted cheese and toppings along the way to their mouths. We loved  the Modena ($12) pizza with pancetta, house-made  ricotta cheese, Brussels sprout petals and garlic chips.
 The  Spilinga pizza’s ($12)  a treat with  N’Duja salame, cavolo nero (black leaf kale) , San Marzano tomatoes,  Mozarella and fennel pollen.
Next time, I’ll try the “Roman Ramen” with pork shoulder, shrimp ,carrots, scallion and clam-kombu broth, and the colorful sepia spaghetti with clams, smoked butter, guanciale (pork cheeks) and leeks. The grilled house sausage with stewed white beans, garlic and rosemary is perfect for a cool day.

Dine inside or outside- I prefer to people watch, especially when the weather’s cooler.

Bar Tulia
462 5th Ave. South, Naples, FL

Saturday, October 18, 2014

Zombicon 8 - A Deadly Nightmare in Fort Myers, Fl.



The undead of all ages terrified the citizens of Fort Myers
The undead besiege the SBDAC
Fort Myers was squirming with the undead and dying littering the streets. They crawled from Fort Myers' Swamp, artfully assisted by Pushing up Daizies, Inc. . Drawn by bright lights and the healthier smell of the living, they surrounded the musical band stages. The Dead Kahunas and others took over the chaos.  Hordes of zombies clumsily tried to attack the living; their oozing brains could not muster a coherent thought.They hobbled on decaying limbs down streets and sidewalks. SWAT team weapons had no effect on them.

 Mindlessly, they were drawn as a seething stench down First Street to huddle at a gathering point at the SBDAC. The brightly dressed corpses of  the Calendar Girls Florida seduced then ate the few living spectators that approached the spectacle. 
Calendargirlsflorida.com
Uuuurp.  The crypts of the SBDAC  were flung open, and hundreds more emptied out upon the street and the stage area. What could normal, law abiding folks do?  Judge them, of course!
ZombiQueens
 And a bevy of slender, alluring ZombiQueens maidens didst judge the zombies couture, placating the crowd. McKenna joined them by the stage. The Queens then dazzled the dead with a dance against the darkness.  The Hot Flashz squirmed with delight as the zombies writhed uncontrollably to their dancing and music.
The Hot Flashz





Ready for you last kiss forever?



Wendy










Ho, Ho, Ho!