An Insatiable Appetite | Restaurant Reviews and Revelations | Naples Fort Myers Florida

Food Truck Rally at Seminole Casino Immokalee with Naples Food Tours

2012-01-21T00:31:00.077-05:00

History was made Friday night, January 20^th, in Collier County!

The first ever Food Truck Rally took place at the Seminole Casino in Immokalee, under the stars, as ten top rated food trucks rolled in from Tampa to Miami.

What’s the attraction of food trucks? Variety, quality, novelty and availability.

Across the USA, larger cities like Los Angeles, NYC and Philadelphia have dozens to hundreds of food trucks, each perfecting their tasty recipes. As featured on Food Network TV, these licensed trucks appear singly or in clusters at events, feeding hungry customers drawn to creative and delicious foods. They bring customers to associated events such as Art Festivals and Church functions. Friday’s event brought some foodies who tried their luck inside the Seminole Casino. A food truck rally is an upscale Food Court for foodies and regular folks alike who relish being able to try dozens of cuisines, all located within a few hundred feet of each other. Dining food truck style, standing up at tall tables perched on an outdoor bench or communal seating, is not your usual restaurant experience-It’s all part of the charm!

I read Kelly Merritt’s article on the Food Trucks http://www.naplesnews.com/news/2012/jan/18/wagon-train-of-food-trucks-circles-immokalee-for/ ) and decided to go, rescheduling a long planned event to a less favored day.

I am not keen to drive friends out to Immokalee and back in the dark, especially after eating and drinking, so we signed up for a ride on Naples Food Tours’ air conditioned bus. Wise choice!

Naples Food Tour's Elaine and Roger Osbond in Front of the Sopher's Nosh Truck

Limousines are intimate and can be expensive for five hours. Being in an elegant yet long narrow car to Immokalee on a dark road is not appealing. Naples Food Tours bus is well worth a $25 round trip ticket! Owners Elaine and Roger Osbond were delightful hosts. I could stand and walk inside the minibus without my head ever touching the raised ceiling.

The brand new bus seats 14 folks in cushioned comfort. This new addition to Naples is safe luxury travel at wallet-friendly pricing. Water and soft drinks were supplied; no need for nibbles on this trip! Best part-we had fun talking with other food loverss on board, making new friends. Unexpected bonus-The bus allowed for drop off and pick up right at the event-no need to walk long distances to and from your car, often parked waaay in the distance!

The food trucks were parked together, yet nicely spaced apart, right outside of the Seminole Casino.

Patient Diners

Food prices ranged from $4 to $10, and my friends and I shared many items. The event was a success for diners and food truck owners alike, with some vendors running out of some items towards the end. The food is cooked to order-wonderful for freshness, yet some lines were 20 minutes long. (Hey, ya wait that long or longer for food in a bricks and mortar restaurant.) How do you deal with that wait? Easy! My group of friends reserved a central stand up table. Each took off to a different truck, waited on line and returned with their booty to share with others back at the table. Couples did a similar routine, often joining up with new found couples and groups like mine. All shared stories and food with on-the-spot new friends. Fun!!!

The crowd was happy, well behaved and spanned all ages and nationalities. People came form Tampa, Fort Myers, Cape Coral, Naples and even Miami! Young Miami Latinos shared food with elderly Canadians from Cape Coral. Strangers chatted with strangers, asking “What’s that-do you like it?”, “What’s your favorite?”, People freely shared opinions and tastes with each other. You don’t find that instant camaraderie and sharing in restaurants! The most commonly asked question at the end of the evening was- “Why don’t we have food trucks in Lee and Collier counties more often?

Well, so far Scott Sopher’s The Nosh Truck is the only one in the area. The Burger Beast (burgerbeast.com) , AKA Sef Gonzalez- my burger maven from the East Coast, may schedule more gatherings, depending on factors such as local support and ease (or difficulty) of permitting. This will be a win-win success for any site they choose, bringing very good quality food to augment the number of customers attracted to art festivals and other venues. It works well in dozens of other cities.

So what did we have, and what’s on our “next time” list?

Our favorite dish was The Nosh Truck Inspired Street Food’s Pad Thai hamburger topped with bean sprouts, green onions, cilantro, peanuts sriracha and mayo for $7.

Succulent and a touch spicy, this big and bold delight had quite a few people go back for seconds! Try the Korean pork sliders, too. Follow via Mobilenosh.com, @noshtruck, and Twitter.com/noshtruck

Mr. Good Stuff (http://www.facebook.com/MrGoodStuff) $8 corn meal stuffed lunas “arepas” are more like a thin pita bread than an typical Latin arepa.

They were a hit stuffed with brisket, chicken salad, Asian pulled pork and coconut curry.

Their burgers, sweet potato fries and Cheesy My Neesy were crowd magnets.

Dog Eat Dog ( http://www.dogeatdogtruck.com ) bright yellow truck had ten hot dogs simply to lusciously topped creations were some of the best we’ve had.

Cheeseme Mobile ( http://www.cheeseme.com ) offered cheeses, breads and insertions.

Cheeses included cave aged Gruyere, American, and Green Island Blue; breads wee rye, pumpernickel, brioche Texas toast, and insertions wee Kobe beef, Parma ham, and grilled Portobello.

Cool Haus serves gourmet, architecturally inspired ice cream sandwiches with unique flavor combinations such as spicy bacon caramel corn, or orange chocolate Cointreau ice cream.

Dolce Gourmet Cupcakes was the take home favorite, with long lines of people taking boxes of red velvet, banas foster and Key West Lime Pie cupcakes back to the cars. http://www.facebook.com/DolceGourmetCupcakes

Palate Party ( https://www.facebook.com/pages/Palate-Party/126471837448657 ) offers authentic fish and chips, corn and crab fritters, patty melts and more.

Slow Food Truck ( http://www.slowfoodtruck.com ) has the best truffle fries and great burgers, short rib sandwiches, and pulled pork sandwiches with seasonal delights.

The Flying Saucer ( http://wingwiz.com ) offers 25 ways to have delicious hot wings, great sauces, mini-burgers and even Philly cheesesteaks.

Fritaman & Croqueta Boy's truck could not make it. Jean Beltran and son Joshua’s frita is a Cuban hamburger made of pork, chorizo and ground Angus beef. Beltran tops each of his fritas with julienne fries and serves them on a Cuban hoagie-delicious!

How does one find a truck, or gathering of trucks? Easy! Just follow a favorite via Facebook, Twitter or Google, and you’re set.

Burgerbeast.com's Sef Gonzalez, with The Frita Man, Jean Beltran

A special, huge thanks goes to Sef Gonzalez, AKA Burgerbeast, who has followed burgers and the food trucks since their inception, for creat this food truck round up with the Seminole Casino.

Kudos to Naples Food Tours for driving in style. Their popular restaurant tours are a great way for locals and visitors to see and sample the uniquely original and delicious cuisines of top spots (and my favorite "hole-in-the-walls) of Naples. Book the bus for a private event or book tickets for the tours, call 239-200-7992 or go to www.NaplesFoodTours.com.

***GREAT NEWS***
I got this comment today-check it out!

The Food Trucks will be back to the Seminole Casino Immokalee every Friday from 6-10pm starting February 3rd through the month of March. Trucks will be on a rotating basis so each week will offer something new.

Publish

Camellia Street Grill in Everglades City, Florida – A Diamond in the Rough!

2011-12-23T23:16:00.243-05:00

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If Jimmy Buffet sailed by Camellia Street Grill, he’d jam with the musicians, have dinner, and the next day kayak the Big Cypress Swamp with Naturalist Ron. Well, you don’t have to be Jimmy to enjoy the same old Florida experience!

Camellia Street BBQ & Seafood Grill, also known as "Camellia Street", "Camilla's", and "Terri's" per the locals, is perched right on the Barron River. It looks like it’s been here for decades; a casual simple wooden structure festooned with hundreds of old crab pot floats, and hand written signs. The leisurely 45 minute drive East of Naples on US 41, Tamiami Trail, takes you through picturesque swamps and grasslands- scenes right out of a Clyde Butcher six foot tall black and white photograph.
Park, amble up and walk on the wooden deck over the water to watch airboats and kayaks go by, or sit in the outside catbird seats, in front of the musician’s covered spot by the outdoor bar.

This is Florida laid-back casual. Enjoy down-home Florida hospitality and friendliness with delicious Mediterranean accented dishes. It’s your “hole in the wall” spot that’s no ordinary 'hole", and come season, seats are packed by locals, their families and no shortage of "damyankees", too!

Owned by Terri Rementeria and daughter Naiara, there’s a good mix of simple things done well. Walk inside to the counter, check out the daily specials, and place your order. Your server soon brings your food to your table. Arrive early for the best food selection, as things (blue crabs and soft shell crabs) may run out quickly. Ditto for getting a good table for a weekend’s live music. The décor is “Florida kitsch”-fun to read the signs and check out the decorations.

Appetizers are attractively priced from $3 to $10 for goodly sized servings of frogs legs, calamari, gator tail with fry bread, cucumber salad, chicken strips, fried greet tomatoes, BBQ pork sliders, steamed shrimp and garden herb salad. The herbs and much of the salad comes from their own garden!

Just before our dinner, I shared the afternoon with friends in kayaks, guided by Ron, a Coastal Master Naturalist, one of the professional guides at Everglades Area Tours.

He gave us a wonderful afternoon rich with sights of the cypress swamp's quiet beauty. Our 5 kayaks and canoes leisurely paddled past anhingas, night herons, tall wood storks, and a 3 foot long alligator sunning himself.

From a discrete distance, we got great photos of a pair of ospreys building their nest high in a tall cypress tree.

We then brushed past tall grass and beautiful white swamp lilies, entering a hidden tunnel that opened to a wonderland of large original growth cypress trees, some well over 600 years old. Ron made the trip memorable as he shared nature lore, identifying flora and fauna as we passed by rare orchids and invasive species alike. Other tours silently go by wading birds and dolphins in the Gulf, a birder’s or photographer’s dream! At dusk, we watched the sun set over the trees and limpid water.

As if on cue, flocks of birds passed overhead lit by dusk’s pastels, swooping down to their evening roosts.

Yes, we certainly worked up decent appetites before arriving at Camellia's. After, we were happy and satiated with our food!
My $12 gator appetizer had a good assortment of fried gator tail pieces with a good spicing, served atop sliced fresh fry bread-a sort of fried pita, topped with a delicious fresh salsa.

While many spots have tough gator, these are tender with a crisp surface and welcome spicing. Recommended.
Calamari for $8 are a must have, thin rings and crisp small tentacles alike, delicately battered and lightly fried to a golden crisp goodness, with a mild dipping sauce.

This is how fried calamari should be prepared! Highly recommended!
Next time, we’ll try the she crab soup, lima bean soup or vegetarian black bean soup.

My $16 fresh local grouper sandwich is a delicious large hunk of fresh grouper that’s properly cooked, tender and juicy on a fresh bun with lettuce. Recommended, with sweet potato fries!

Grouper Sandwich with Sweet Potatoe Fries

All sandwiches have a choice of French fries, onion rings, cole slaw, sweet potato fries or herb salad.

The house herb salad is a delicious mix of greens topped with diced tomato, basil, dill, even dandelion at times I’m told. The secret light salad dressing makes this a must-have! The sweet potato fries are a goodly portion, thick and lightly fried-recommended.
There’s a limited assortment of beers for $3, wines for $5, sweetened iced tea and soft drinks. Yes, the wines are half the price of house wines in Naples.

Specialty dinners are all $19.95. Sample fresh local grouper, soft shell crab, blue crab (both run out early), herbed shrimp kabob, catfish in lemon herb sauce, fried oysters, frog legs sautéed in sherry-onion sauce and baby back ribs.

Crab Cake

The $16 homemade crab cake gives your money’s worth of 100% lump crab meat with just a little bit of filler with corn kernels-only enough filler enough to hold it together. Nicely pan sautéed with a crisp exterior, it had a slightly smoky taste to one friend. It would raise both eyebrows of one used to Chesapeake Bay area crab cakes. It's good, we had no complaint, it’s just not as good as other items at Camellia.

The $19.95 special of steamed clams in a white wine sauce with fennel was a generous portion of small clams whose salty broth/sauce was blah, lacking herbs, and just missing any unique taste at all. The fennel was not enough to carry the dish. My friend who ordered it said, "the sauce was way too soupy" and a "a dull salty liquid."

This shortcoming, the only less than "good" dish of the evening, could be easily enhanced with herbs and spices. Hey, gotta experiment-it's just a special. He wasn't happy to have paid $19.95 for an experiment.

In contrast, my other friend's $13 quintet of seared fresh Florida large shrimp were wonderfully grilled, served atop nicely made, tender grits with a Basque sofrito /roasted tomatillo sauce. Recommended.

My favorite of the evening was the $11 fresh fried mullet with a side dish-a generous portion of mullet so lightly fried that I couldn’t detect any oil, and oh so full of fresh taste! This is a delicacy you'll find in few other spots, and certainly not as tasty! Highly recommended!

We were happily satiated from our appetizers and entrees. Prices as a very wallet-friendly deal on such tasty foods-you'd easily pay 50% more in Naples. We did share a wedge of $4 Key lime pie that is good, very rich nicely sweetened, but not as tart with lime as I like. Though definitely worth $4, your taste and mileage may vary.

During the evening, we greatly enjoyed the duo of musicians who played everything from pop/rock to Caribbean Belafonte to light Country/Western –selecting an enjoyable mix, played at a volume that let conversation be heard as well. Some nights, owner Terri sings, and is said to be quite good. Next time!

We’d happily take another swamp or coastal kayak with Ron via Everglades Area Tours, and finish the day at Camellia’s to savor the food, hospitality and setting. The food quality is two cuts above what we expected for the casual ambiance. I’d return just for the weekend’s music and drinks alone. Having both delicious food and very good musicians in this open casual waterfront setting overlooking the mangroves is a double header. Camellia's is a wonderful slice of Floridiana that's well worth your drive.
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Don’t be surprised if Jimmy Buffet gets up to sing along-it’s that kind of place!

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Camellia 202 Camellia Street, Everglades City, 695-2003, serving lunch and dinner 7 days a week.
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Directions from Naples-- Take US 41 East from Naples, perhaps 35 miles, then turn right onto Highway 29 South. Go about 3 miles on 29. After you cross over the slightly raised bridge hump, Camellia Street (the street!) is about 0.2 miles further on the right, along the far side of the Circle K and its gas station. Go 2 blocks down Camellia, and the Camellia restaurant's grassy parking lot is on your right, past the stop sign and just before the parked, faded yellow Volkswagen car. There, you've arrived, and drat, the secret’s out!
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Everglades Area Tours, 239-695-3633 Evergladesareatours.com
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Sausage Making with the Drygala's at the Southwest Chefs of the ACF Meeting

2011-11-23T23:05:00.004-05:00

The Southwest Chefs of the ACF (American Culinary Federation) never cease to amaze me, (and quite a few of their members) with the information they bring to Lee County chefs. This organization is for chefs, students and interested culinarians to join and gain knowledge of classical techniques and cutting edge innovations.

Full House of Culinarians at the Indigo Hotel in Fort Myers

The November, 2011 meeting, co sponsored by Chef Brian Mc Carley at The Indigo Hotel in Fort Myers, was “Sausage Making with the Drygala’s.” Seats were packed to see this!

Chefs Rainer Drgala, Chef Rosemarie Drygala and Chef Reiner Drygala brought sausage making equipment (some from Mark Brown) and showed, pretty much from start to finish, how to quickly make professional sausages-it’s not hard to do!

Chef's Reiner, Rainer and Rosemarie Drygala

The casings are usually hog and sheep; lamb makes a nice narrow sausage, too. Sausage making is something a home cook or two can easily do, and it’s safe when following proper hygiene- keeping equipment scrupulously clean, and using fresh, cooled ingredients. Sausage making is best when you’re going to make a few dozen, as it takes about as much prep time and clean up time to make 4 or 5 sausages as it does to make 4 or 5 dozen sausages-the actual sausage filling goes pretty fast.

One needs a meat grinder-attachments can fit on many mixers or food processors. A sausage stuffer must be borrowed or bought, along with casings.

Loading the Sausage Stuffer with Pork Mixture

Many Hands Extrude, Fill and Coil Sausages

Links

There’s no shortage of recipes on the net; Italian, German and French cuisines have an amazing variety of mixes and spices.

Chef Rainer’s specialties include German cuisine and sausages, so he had a savory bratwurst for sampling, rich with coriander, sage, dried rosemary, mustard and pepper. This was paired with sauerkraut, of course!
Chef Rosemarie’s Italian cuisine background brought an Italian Chivalade sausage in lamb casing (she usually makes it with sheep) that was my favorite, with its pork and grated Pecorino Romano cheese and red pepper flakes, paired with broccoli rabe.

The Italian Fennel sausage had a bold mix of fennel, anise seed, paprika and various peppers. Chef Reiner crafted a good old Boudin Blanc that would have fit perfectly in New Orleans, with cayenne pepper and long grain rice.

Sausages Sharing a Plate

If you missed out in life on sausage making, you can see a variety of recipes at thespicysausage.com, videos, and even buy equipment there, too!

Then Mike Duvall of J J Taylor Distributing gave a mini sampling of three beers-Sierra Nevada Pale Ale (my favorite for its unique flavor), White UFO, an unfiltered beer with a quite subtle taste, and Brooklyn Brown Ale.

Sierra Nevada Pale Ale, UFO, Brooklyn Brown Ale

Mike Duvall

American microbreweries offer far better tasting beers than the swill that passes for “Lite” and “lo calorie” which are often quite 'lite" on taste as well. Everyone has their beer preference-that’s why there’s hundreds to choose from at local stores and via the Internet.

Chef Thierry Bertrand, with Qzina Specialty Foods, Inc, demonstrated a very tasty dessert base mix for crème brulee that is geared to restaurants serving numerous orders a night.

The mix is placed in a round or oval container,

a special sugar is sprinkled on top, then a spritz of flavored alcohol goes in,

and after igniting, the flame

burns just long enough to caramelize the sugar into a nice crisp crust, without burning the sugar.

For this who want to decorate their plates or desserts with food quality colors, he has a wide range of colors that include gold (above), silver, strawberry, cocoa, and a silver mirror finish.

Not a chef, but interested in joining in on culinary activities? Contact the ACF chapter nearest you, and get ready to learn far more than you imagined, and meet a variety of passional people in the field!

Chef Jacques Perry

Dolce & Salato Italian Bistro's Wonderful Wine Tastings in Naples

2011-10-23T11:23:00.016-04:00

Naples' Dolce & Salato filled the house on October 22 with a Piedmont wine tasting, latest of the ongoing Italian regional wine tasting series. To hear Opera Naples’ famed Italian tenor Livio Ferrari serenading a capella, as well as with a talented violinist, would be reason enough to attend!

People from all walks of life and ages were richly rewarded with an artistically tasteful and culinarily divine evening.

$20 was the ticket to savoring Italian Piedmont wines with a couple dozen different hot or cold amuse bouche and finger foods- mini appetizers to imported Gradassi flavoured olive oils; mirlitons to colorful macaroons.

My Sampling!

Host and hostess Agostino Nastasi and Natascia Marchesi were blurs of activity and friendliness, manning the wine bar, olive oil bar and refreshing the freshly-made appetizers.

The best surprise for me? Meeting and making friends with kindred souls who also love food and wine, as we discussed all sorts of topics that pop in our thoughts after a glass or two of Barolo or Moscato di Asti! I relished meeting Rose, Jeannie and their companions, and also catching up with Jean, Jerry, and Bronwen.

And the Piedmont wines? Well, after tasting, purchased bottles and cases of Portacamaro Gavi, Barbera d’Alba, and Barbaresco Piedmont wines flew out the door! So did Dolce & Salato’s $23 private label bottlings of Cab, Merlot, Pinot Grigio and Chardonnay.

Dolce & Salato's Private Label Wines

The wine series will continue, with each evening's selection highlighting a specific Italian wine region.

Do call and reserve for the next wine tasting’s date-spaces are limited. Arrive early for a good seat, or mingle as I happily choose to do.

Dolce & Salato is also my new spot for delicious sandwiches. Agostino and Natascia elevate sandwich making to an art, Italian style, of course. While orange juice from canned concentrate is alright for some; I squeeze mine from neighbor's fresh plucked oranges. Sure, you can get tasty Boar’s Head at Publix, or Costco's cold cuts in a pinch. Discerning diners like myself, and native Italians instead happily make a beeline to Dolce for finer meats, cheeses, croissants and baguettes-you can taste the difference! I’ll write later of my highly favorable experiences with their sandwiches and salads. Till then, just go there today and enjoy the best sandwiches and salads around at very reasonable prices-you'll be a regular too, after that.

Superb Salame with Gorgonzola, Balsamic and Arugula

Some of my favorites sandwiches (with salad) are pancetta cotto with warm brie; bresaola with goat cheese; hot salame with gorgonzola, and balsamic glaze and arugula- they are delicioso!

Now you know who’s catering my next "foodie friend" get together-that says it all!

300 Fifth Avenue South, Suite 125, Naples, 300-0444, www.Dolcesalatonaples.com

Mc Donald's- Culinary Favorite of the French?

2011-10-18T21:00:00.034-04:00

Bordeaux, France

I was looking over my recent trip’s photos -visiting Chateau Laniote -St. Emilion Grand Cru Classe, Chateau Kirwan, and others while cruising on the wonderfully sexy-sleek Azamara Journey,

and suddenly got the urge to go to McDonald's!

You see, last month I was in Bordeaux, France, and rented a minivan for the day along with my new found friends- California vintners Len and Jan Gelfand; adventurers Philip and Diana: Mike and Merilee; sommelier/ restauranteur Paola Embry, and traveler Marilyn, to taste ripe grapes on the vine,

sample wines at an elegant St Emilion wine shop, and

at several chateaux around the picture-perfect historic UNESCO town of St. Emilion.

St. Emilion Monolithic Cathedral Tower, via HDR Effects

Our local driver, Emmanuel,

Emmanuel and Mike

accompanied us to a superb wine tasting of Bordeax-area wines; to Chateau Laniote

Arnaud de La Filolie, Friendly Owner of Chateaux Laniote, Grand Cru Classé

Chateau Laniote, 12 acres of vines on the Right Bank

Chateau Laniote

another lovely Chateaux, thence to the hidden nook of a bistro in St Emilion- Le Giron Dines,

where I had one of the best prepared fresh fish dishes of my life!

When I asked this French gentleman, gifted with such a fine palate and intimate knowledge of the best of Bordeaux, what was a favorite lunch spot of his, he cheerily replied “Mac Do nald's” with his beautiful French accent. Huh? “Do you mean McDonald’s, the American restaurant?," I asked in disbelief.

McDonald's in Bordeaux, France

“Oui, monsieur, Mac Do nald's. It is fast, inexpensive, and I enjoy its taste.” There you have it, I kid you not. The proof of the pudding is that there are over 30,000 McDonald's around the globe, strategically placing their golden arches by city halls, cathedrals and in choice locations for foot traffic!

So inspired, I went this very evening to the nearest Mc D’s where they were proudly serving, Ta Da, the Mc Rib! For $2.99, this sloppy, BBQ sauce-slathered porcine delight, topped with crisp onions and pickles, hit the spot.

Glancing down, my Mc Rib place mat urged me to

“Turn it and learn it!"

However I turned it over and realized McDonald's told a Big McFib- they do not deign to list any wimpy nutritional info for the regal Mc Rib! I’m fine with that. Places like California and Chicago's Charlie Trotter have dictated to their areas' docile inhabitants what politically correct foods one should and shouldn’t eat by banning 'em on their whim. Meh!

For me, I’ll continue to enjoy fine French Bordeaux wines, fresh fish, foie gras, escargots, Two-Buck Chuck, McD’s crisp fries, and the tangy sauce and proud pork of the label-less McRib. So swallow that, Comrade Charlie!

Len and Jan, Diana and Philip

St. Emilion Vineyards

New Friends Savoring Azamara Journey's Fine Cuisine and Wines

Chateau Kirwan, Margaux Appellation

Chateau Kirwan Cellar

Ch. Palmer, Margaux Appellation, Bordeaux Region

M Waterfront’s Summer Chef Series- Foie Gras Theme with IM Tapas Chefs

2011-10-02T12:36:00.008-04:00

I was lucky, really lucky, to reserve one of the last sunset seats at M Waterfront Grille’s Summer Chef Series on Sept. 19th, 2011 for the special six course Chef’s dinner centering around the featured ingredient of foie gras. Because of their fine cuisines, I’ve been a frequent diner and happy camper for years at Executive chef Brian Roland’s M Waterfront Grille, and also at chefs/owners Isabel P. Polo and Mary Shipman’s Spanish- oriented bistro, IM Tapas. Who else but Chef Brian would have combined their different styles into shared culinary creations, culminating in one over-the-top evening? This dinner quickly sold out to over sixty food lovers, many of whom were repeat diners at the previous Chef Series dinners. The diners who added the $45 wine pairing option presented by Augustan Wine Imports were very pleased with their choice.

Chefs Mary Shipman, Brian Roland, and Isabel Pozo Polo

Sunset dining at M Waterfront Grille is a treat, seated by the broad expanse of windows on Naples Bay. Relax and watch small boats go by, or an occasional dolphin- it’s a magical time of day. Add the warm autumnal indoor décor and just-low enough lighting for dining, and it’s a perfect stage for amazing meals.

Whether the evening was characterized by the “Battle of the Sexes” or “vive la différence” is up for grabs, however the three not-shy chefs were all hugs and high fives as the evening progressed! Much like a duck going quickly across water, the chefs’ calm demeanor to diners probably did not reflect any furious duck-paddling in the kitchen needed to get six courses out to 70 diners in a timely manner!
The chefs described each food course before serving. At the next dinner, each paired wine could also be expounded upon.

Chefs Isabel and Mary led with Fois gras milkshake shooters on one side of the plate-unlike anything you’ve ever had at DQ or your favorite soda shop.

IM Taps Foie Gras Milkshake; M Waterfront's Foie Gras Demisphere with Port Wine Gelée

The rich shooter shake of luscious foie gras, cream had a touch of coffee held a hidden surprise-the pool of fresh raspberry reduction/gastrique/vodka at the bottom. Wow! Most of the other diners could have nursed a shooter or two of this ambrosiacal aphrodisiac, er, milkshake all night! This was topped with a Catalan pa amb tomàquet- a traditional Spanish toasted baguette slice topped with a puree of roasted tomato, roasted garlic and olive oil, then drizzled with foie gras beurre noir- the French style nutty-accented browned butter.

Chef Brian rose to their challenge-his side of the plate was graced with a picture perfect foie gras demi sphere, served atop a Port wine gelée with sautéed apple espuma (foam), crumbled hazelnut dust and topped with tangy micro basil.

A refreshing light contrast between the rich foie gras and the wine gelatin’s fruity taste and texture!

One of the best parts of wine dinners is meeting new friends-foodies. I was so fortunate to meet David and Kate Albers, two food lovers who honeymooned in Paris-how much more romantic can a couple be? Jim Greely of ABC Fine Wine and Spirits is one of the most passionate and knowledgeable wine mavens I’ve met. He has a down to earth way of sharing a complex subject in a way that left us eager for him to come teach a wine education class at one of Naples ABC stores.

Jim, Chef Brian, Kate and David

Chefs Isabel and Mary next countered with an addictive gem; roasted black mission fig “Sushi”, stuffed with a light foie gras mousse. The brandied mousse reminded me of umami-rich uni- the savory sweet and a touch salty sea urchin roe delicacy.

The herbal touches of thyme, bay leaf and brandy’s depth let one quickly know that this was more than any surf or turf. The orange deep fried pickled ginger slices have a sweet sharpness and mild heat. (I’d buy a bag and eat them like potato chips, or, hmm, try to fry a batch at home.) A full bottle or two of Jumilla Olivares Monastrell seemed to have been reduced to a few blissful ounces, then artfully drizzled on the "sushi." The paired glass of Cava Naveran, Dama, from Spain's Penédes region gave a sparkling fresh mix of summer fruits and minerals-a fittingly fine vintner’s counterpoint to foie gras “sushi”.

Eight servers emerged as a team, serving all dishes to an entire table of eight simultaneously. The octet repeated this ballet for all courses and tables. (BTW, This is usual service at the Ritz Carlton.) I only wish other restaurants would take note. When a server serves first three diners at a six place table, making the other three diners uneasily wait till they are served minutes later, the first three diner’s dinners have by then lost heat, and they have lost a bit of enthusiasm for the restaurant. When restaurants have such hodgepodge service, I choose to not return, and happily tell others of the restaurant’s thoughtless serving style. When chefs fire all of a tables dishes to be delivered simultaneously, and service delivers the dished to the diners simultaneously, you know you’ve been blessed by a professional, caring staff.

Chef Brian fired a broadside (pun intended) at the dynamic duo of Isabel and Mary with a brilliantly named trio called, “Duck, Duck, Goose! “Ménage à Foie.”

The duck fois gras crème brûlée was a lasciviously creamy blend of two favorite dishes, with the gustatory pleasure heightened by a topping of vanilla salt, lavender-sugar and Naples Honey’s honey in a lacy crystallized honey crisp. We’re talking major food porn, here. Unabashed aphrodesiacal delights. Shouldn't this Viagra-like dish be sold only on Valentines’ Day?

In the center of the plate, the duck prosciutto-wrapped summer asparagus’s taste was further heightened by Ermitage Triple Cream cheese, quince jam, and a drizzle of foie-Champagne vinegar vinaigrette. OMG!! The accompanying crisp, fruity Ladera Sagrada Castelo do Papa Godello, Valdeorras, Spain ’10 was a superb match for this foie trio. (Valdeorras means “Valley of Gold.”) It’s hard to match wine for asparagus. This golden Galician Godello grape gem from Spain’s northwest corner has Viognier –type floral and citrus accents, and retails for under $18. ABC’s Jim Greely pointed out that when in doubt, a Sauvignon Blanc is a very good pairing for asparagus, artichokes, or other unruly vegetables.

The goose foie gras torchon mini-tower (on the right, above) is a sliced pâté cylinder on a semi-frozen slab of goat cheese panna cotta, which rests on a crisply-toasted pumpernickel bread round. This Lilliputian lily is further gilded; topped with tomato marmalade and granular sea salt. “Oh my gawd! This is to die for” says one swooning dining companion. What a trio!

Dining is a social event, and I was happy to also talk with Executive Chef Christopher Cassel, Founding President of the Southwest Florida Chapter of the American Culinary Federation of Fort Myers, and Fort Myers’ Chef Jacques Perry-welcome tablemates.

Visiting from Fort Myers- Chef Perry, and Chef Cassel

Chefs Isabel and Mary came back with a “bubbleicious theme” to accompany their crisp skinned roasted Chilean seabass and seared foie gras, with tender sliced fennel. This was accented with bubbles of delicate sparkling Rosé cava vinaigrette with foie butter, and a Cava foam. The surprise bubble in the spoon was crafted of oyster juices, spherized by simple application of molecular gastronomy’s alchemy.

Chef Brian’s grilled filet mignon was cooked to ideal medium rare, sliced in half and topped with a perfectly scored and seared medallion of foie gras.

This was placed on crisp brioche French toast that was dipped in a foie custard then pan-seared. (Make that French toast at home!) The plate was garnished with succulent meaty roasted fresh wild mushrooms and sage. A brown butter-sweet corn and truffle buttered popcorn cream sauce was a welcome treat, with fresh popped corn and edible flowers completing a beautiful plating. The diners at my table all flipped over the amazing tastes of the synergistic combinations, which tasted far better than I can describe.

Dessert was a collaboration between the three chefs. “Foie gras three ways” is not a usual dessert course. The chocolate dipped Foi-E-Claire, was piped with a mousse of foie gras, brandy and cinnamon. The foie gras ice cream (a killer frozen creation with rich cream and sugar) was sprinkled with foie gras sugar and topped with garden-fresh mint.

A whispy cloud of foie gras cotton candy with liquor-macerated fresh berries on a smear of caramel ganache completed a fantastic dessert of a lifetime, accented with a nice glass of Vouvray. Yes, a Sauterne, Barsac or Muscat would have been a traditionalist’s predictable choice-this dinner was anything but predictable!

Bottom line- this and other Summer Chef Wine Series are a steal of a deal- five courses of heavenly food for $95, and I recommend adding the $45 wine pairing to make for an out of this world evening. The sixth and final of the Summer chef Series is October 17th, featuring guest chef David Speegle of Naples Roy’s Restaurant. The theme is quail eggs. Make your reservations for M Waterfront Grille now.

Visit IM Tapas for top quality tapas, heavenly stuffed squash blossoms, superb paellas, whole Mediterranean sea bass, Spanish wines and more-it’s clearly one of my favorite bistros in Florida. The tapas are the equal of or exceed the quality of tapas I’ve tasted in Spain.

M Watefront Grille 4300 Gulf Shore Blvd., Naples, 263-4421, www.mwaterfrontgrille.com

IM Tapas, 965 4th Avenue North, Naples, 403-8272, Imtapas.com

Dolce & Salato- Naples' Italian Food Boutique

2011-10-01T23:47:00.078-04:00

Dolce & Salato is Naples new casually upscale spot for for delicious Italian-style brunch and lunch while seated, and also for taking home the finest ingredients to cook at home.

Co-owners, wonderful hosts and native Italians Agostino Nastasi and Natascia Marchesi have imported top Italian (and some French) products at reasonable prices, significantly upgrading the quality of some foods in town. The attractive stylish boutique is easy on the eyes, with a beautiful wooden floor, and tastefully organized

displays. Have a hot espresso or coffee, or refreshingly cold lemonade. Sample bite-sized mirlitons or a delicate airy meningue-like macaroon, and relax with bruschette, salad or a luscious sandwich on crisp French baguette. I’ll go for a cold Italian beer, or glass of Italian wine myself. It’s a friendly oasis for those who also want to learn more about Italian culture by chatting with Natascia or Agostino, perusing their goodly assortment of cooking and cultural magazines, and even by watching Italy’s answer to CNN and Fox; Sky TG24!

Some of Many Magazines and Books

I’m no stranger to parts of France and Italy, and I can vouch for the freshness, authentic top quality and eye appeal of Dolce’s pastries and other baked goods. I can’t rave enough about the heavenly pear and chocolate pie, the Ricotta cheese cake’s taste and artful appearance, and the French baguette's fresh taste. The fact that Naples Italian community has made a beeline for Dolce & Salato shows that this is a magnet for lovers of delicious Italian cuisine who recognize reasonable prices.

Ricotta Cheese Cake, Chocolate and Pear Pie, and Mirlitons

Dolce & Salato has three main areas-the fresh foods; fresh and bottled foods to take home and cook with (like high quality olive oils, pastas and all sorts of treats), and the catering arm. All are ably handled by this pair of successful, former owners of New York City popular restaurants, who now seek Naples' lower key pace.

For those not familiar with Naples, Dolce & Salato (Italian for Sweet and Savory) is the newest watering hole, anchoring Naples foot-friendly Fifth Avenue’s western end. Dolce is already popular for its variety of salads, sandwiches cold cuts and cheeses that are prepared to order. This is accompanied by a goodly selection of beers, wines, coffee, espresso, and a wide variety of pastries. There are watered-down versions of espresso served in many spots. Below is my cup of espresso-this alone is worth a visit, just to know what a proper hot full-bodied espresso tastes like. It's even better when nibbling on a fine chocolate!

Salads run from $8 to $12, and include the caprese salad with fresh mozzarella, tomatoes, fresh basil and a balsamic reduction; a traditional Caesar salad; baby spinach with goat cheese; or Romaine lettuce with crispy bacon, gorgonzola apples and walnuts in a light honey dressing. Sandwiches are served on French baguette with mixed greens salad and chips. Try the roasted porchetta, baby spinach and Grana Padano, or Prosciutto di Parma, Mozzarella, and tomato with basil-pesto sauce. Want a quick bite-go for bruschette- hot toasted baguette slices topped with goodies like diced tomatoes, garlic, mascarpone cheese, truffle oil, roasted red peppers and roasted pancetta and shaved Pecorino Sardo for $6-$9.95.

There was no shortage of regular customers buying while I was selecting my goodies-an assortment of imported Italian cold cuts, Italian cheeses, and mixed plates of both went flying out in time for supper!

There’s quite a few Italian beers (Menabrea, LaRosa, etc), some US and other imported beers to quench your thirst, and a goodly assortment of, what else, Italian wines, available by the glass or bottle. Chianti, Amarone, Soave, Valpolicella, and Barbaresco are there for the tasting.

Speaking of wine tasting, there’s wine tastings practically every month, with hors d’oeuvres. On October 22 at 5 pm, there will be a tasting of wines from Italy’s Piedmont region, with Opera Naples' tenor Livio Ferrari and a violinist for your pleasure.

Italy’s Gradassi infused olive oils include rosemary, orange, lemon, peperoncino, basil and my favorite, truffle oil!

Try a bottle of caramelized sweet onions. Organic dried pasta are supplied by Naples Pasta Company, the only non-imported goodie in the store.

I like a fresh pasta at home, and all the ingredients are here-with some easy recipes to quickly whip up something fresh and delicious. When you cook with the best ingredients, you can taste the difference. To me, life is too short to settle for second best, especially when the pricing is reasonable.

Desserts/pastries include heavenly mirlitons - walnuts; almonds and pistachio; chocolate and chocolate chip’ and almond and vanilla were the day’s offerings on my first visit. The Ricotta cheese cake is heavenly, and the pear and chocolate pie/torte is exquisitely delicious (above). The colorful palette of bite-size macaroons are a French delight for your palate, with flavors that include citrus, chocolate, strawberry, and pistachio (below).

Imported Macaroons

Torta Rustica

Bring these to a friend’s home, and your selections will be the hit of the evening!

300 Fifth Avenue South, Suite 125, Naples, 300-0444, www.Dolcesalatonaples.com

Peace Love and Little Donuts in Naples, Florida

2011-09-30T21:40:00.181-04:00

Peace Love and Little Donuts came into my life a few months ago, when sweet toothed Laura brought over boxful of small, kaleidoscopically colored donuts that I shared with my trusted tasting team. With just one bite of the maple-bacon donut, I was hooked for life! Since then, an assortment of Peace Love and Little Donuts has become a favorite gift to give to others. I also stop by to savor a new flavor or two.

There was no shortage of new flavor combinations, (or other happy customers) as I went to pick up my first batch from a bay at the BP gas station at Mooring Line Drive and Tamiami Trail North. Ahem! Did I lose you with that gas station of a non sequitur? Yes, I (and many others) honestly get our donut fixes from the BP gas station in front of Office Depot, and it's all Mark Couch's doing.

The funkily named donut store store started a few years ago back in Pittsburg, Pennsylvania, and Mark literally flew south with the hippie donut concept to Naples. That was not a stretch at all for a young jet pilot with a delicious dream. Now his colorful dreams are hand-crafted down to earth in Naples, and flavors are as unpredictable as the path of his magical VW bus.

You just have to visit Mark at the donut-sized store to take it all in. The South American Intellligentsia coffee is deliciously bold and freshly brewed. It tastes much better than Starbuck's or other boutique brands. The donuts are made before your very eyes from three unique batters-devil's food cake, blueberry and sour cream-then topped with an amazing assortment of toppings. Think rich muffin mix, not a national brand's airy-type mix and you'll be right on target.

The diminutive donuts are 65% of the size of regular donuts, and come in three price ranges. "Groovy" donuts are simple sugar donuts, plain or glazed, with maple sugar, cinnamon sugar, ginger sugar, powdered sugar and Saigon cinnamon sprinkings, for $.85 each.

"Far Out" $1.00 frosted donuts have unique hand-dipped toppings like raspberry, strawberry, banana, lemon, maple, and even cream cheese. The $1.29 "Funkadelics" have a combo of frosting and toppings, and that's where the culinary craziness begins. It's best to get a dozen donuts, mix and match. A dozen of the "Groovy's" are $8.50, "Far Outs" cost $10.50, and "Funkadelics" are $13.50 per dozen. First timers often get a "disco dozen" with four each of each of the three main categories for a total of $10.

Mark has a repertoire of over forty toppings so far, and offerings change with the seasons and holidays. There's usually 15-20 flavors to choose from every day.

Below is a baker's dozen of donuts I brought home just the other day-they include vanilla, strawberry, chocolate, coconut, Nestle Crunch, lemon, plain sugar, cinnamon sugar, blueberry cream cheese and raspberry lemonade (with the raspberry drizzle on the lemonade -yellow icing).

On anothe day, I got Oreo, M&M's, coconut pineapple, and banana from another assorted box.

Other flavors include banana split, Boston cream pie, chocolate chip cookie dough, blueberry cheesecake, apple pie, s'mores, raspberry Oreo, samosas, rainbow jimmies, and my (and other guy's) favorite- maple bacon! Quite a few women go ga-ga for raspberry lemonade. My two cents on it all? For a store that makes so many toppings, I'd like to see different doughs used as well, with different textures, colors and taste combinations. Just three doughs or batters is a little limiting.

How do they taste? Just like they sound-delicous! Smaller donuts are also lighter on calories, too! Best time to see your own donuts being made is in the morning, with other batches make throughout the day. In a rush? Call in your order, and pick it up at the drive-in window on the south side of the gas station-I kid you not!
Hours may vary from summer to season, at last posting, they are Hours are 7 am to 2 pm daily, 9 am to 4 pm Saturday, and 9 am to 2 pm on Sunday.

Peace Love and Little Donuts is on the south side of Wayne’s World BP at 2201 U.S. Tamiami Trail North, at the southwest corner of Mooring Line Drive and U.S. 41 in Naples, a block or so north, and across 41 from the Coastland Center Mall, 213-0188 (also on Facebook, too).

M Waterfront Grille Sets the Pace with Summer Chef Series - Focused Five Course Fine Dining

2011-07-30T22:50:00.021-04:00

M Waterfront Grille, Naples Bayside magnet for delicious dining, becomes even more inviting this summer.

Since Executive Chef Brian Roland arrived in Naples in 2008, taking the helm at the formerly lackluster Maxwell’s, his refreshing cuisine and owners Peter and Chris Sereno’s sleek décor let their newborn M Waterfront Grille easily cruise past many lesser restaurants. These bold changes and the lovely wide Bay view has made "M" one of my favorite dining spots. Chef Brian has now come up with a Summer Chef Series that makes "M" even more desirable!

Chef Brian invited top chefs from other restaurants to co-host, and prepare great dishes with him at monthly Summer Chef Series Wine Dinners. Each guest chef prepares two dishes, and then collaborates with Chef Brian on dessert. To sweeten the pot, they ideally use one featured theme ingredient in all the dishes. The first dinner on June 27th, featuring pork, with Handsome Harry’s Chef Tony Biagetti, was a hit.

I was over the moon at the second, July 25th dinner with superb guest Sea Salt Owner/Chef Fabrizio Aielli.

M Waterfront Chef Brian Roland, Sea Salt Chef Fabrizio Aielli

Why treat yourself to a memorable wine dinner, when cheaper two-for-one dinners abound? A chef’s multi-course wine dinner is a great deal-you to get a wonderful sampling of a top chef’s creatively prepared and plated best cuisine at a very good price. At $95 per person and $45 additional for wine pairings, everyone I talked to after my M Waterfront meal agreed that the cuisine, service and ambiance made for a superb deal and a wonderful evening to remember.

The Sablefish themed Chef Series dinner started with an amuse bouche of sized portion of crispy sablefish brandade, paired with a unique milkshake. Ever had sablefish, also known as Pacific black cod? It tastes like a first cousin to Chilean sea bass, only with more flavor and a slighter sweet taste.

Looking like a toasted ravioli, a small puff pastry is filled with a light brandade, or mix of sablefish with olive oil and touch of potato. It’s a perfectly sized appetizer- one delicious bite. Perfectly executed, the artful contrast of the flavorful hot savory brandade nestled in its light crisp pastry is a bite sized delight. To gild the lily, er pastry, it’s topped with an accenting dollop of tomato-sage jam and Meyer lemon confit.
Ah yes, the milkshake cup on the right side of the plate. This is not your mother’s milkshake-you’ve probably never had a fish milkshake, either! This blend of warm white chocolate, milk, cream, sablefish and black truffle essence is the equal of any top seafood bisque; an over the top creation! It’s also a brilliantly clever use of the sablefish.

Chef Brian served the first appetizer, a colorful plate with a mound of smoked sablefish-blue crab salad, accented by the unique tastes of a parsnip, artichoke and apple purée, lightly topped with a light green baby mache foam.

For contrasting texture, he added crisp fingerling chips and a bulls-eye slice of candy-stripe beet. Then he accented the delicate tastes with crystalline grains of Fleur de Sel. Garnished with tiny vegetables from Chef’s Garden, it’s a picture-perfect delight.

Chef Fabrizio practically stole the show with the second appetizer.

Diners were amazed, then transfixed, as the sea urchin cappuccino, Mount Vesuvius-like, bubbled up and over its cup onto their plates!

Billy took photos!

It reminded me of my sixth grade science fair project- a desktop-sized volcano spewed clouds of pyroclastic green ash and flames. Chef Fabrizio wisely uses super-cold dry ice instead, to fuel his cappucchino cauldron.
This explosive appetizer was accompanied by strips of creamy yellow sea urchin eggs topped with savory crisped Colonata lardons. A fluorescent sablefish carpaccio was overwhelmed by torrents of briskly bubbling sea urchin foam. The lush risotto, made with Acquerello rice, the “Rolls Royce” of rice, was the real culinary star. Lightly blended with melted cheese, it’s a superbly made risotto. This paired well with Dr. Loosen Red Slate Mosel, 09, a refreshingly dry, yet fruity Riesling.

Chef Brian’s entrée course featured a succulent seared slice of curried sablefish, topped with microgreens, and accompanied by a molten truffled lobster-filled crisp potato fritter. The combination is a knockout! It got better with two separate bite-sized crescents of “Jersey Corn” custard brûlées, wilted spinach and salsify for color, and a pipette of reduced wild mushroom liquor to sprinkle ad libitum.

My sainted mother never cooked for her three sons like this! Alas, she also cooked long before the paired Domaine Serene Rosé wine was a glint in Ken and Grace Evenstad’s eyes.

Chef Fabrizio’s contrapuntal entrée started with a tease. First, we tasted the porcelain spoon’s pale extra virgin olive oil dust, yes, olive oil dust, savoring its ethereally freeze-dried richness. Then we sprinkled it over the heavenly orange-agave broiled sablefish, and were finally allowed to taste the fish.

The fish truly “melted in your mouth.” It was accompanied by earthy morels, bright green fava beans (sans liver and a nice chianti), slivers of duck confit and baby beets. The rich, saffron-yellow lobster sauce was superb-nary a drop was left on a plate! A glass of 2009 Ferraton Pere et Fils Cotes du Rhone Samorens Rouge, was a gem of a wine pairing.

Two keys to a great multi-course dinner are portion size and pacing. The goal- diners leave satiated, not stuffed, so they return for another dinner! The two chef’s proper portion size and relaxed dinner pacing ably accomplished this.

The two chefs' dessert was either a resounding success for its creativity, or an abject failure for its utter lack of sablefish. Confession: I really can do without a fishy dessert. Nearby diners were also happy and pleased at the fish's absence. The servers first scented the air with whiffs of rose petals and lime rind. We were then served with a hamburger and bun topped with poached egg, a side of fries, ketchup, and cup of mustard. That's no big deal-my mom could serve that up while sleepwalking!

A quick bite of the burger proved otherwise. The burger's beef was a luscious chocolate mousse cradled in a brioche bun, topped with a coconut and mango puree fried egg. The golden fries were crisp sweet biscotti. The two condiments were a soft gelato mustard, and a rich raspberry ketchup! Oops, that dessert’s out of my mom’s league!

Summertime is my favorite time to dine in Naples. I relish not having to wait for a table, servers can give attentive care to diners, and dining rooms are not crowded or noisy. The 60 diners left happy-some reserving for the next dinner.

Treat yourself to a wonderful M Waterfront culinary evening with Chef Brian and guests! The next Chef's Dinner at M Waterfront Grille is August 29th, with Campiello and Café Lurcat’s Chefs Vincenzo Betulia and Mike Mueller working with Petrossian caviar. Then, September 19th features IM Tapas top chefs Isabel Polo and Mary Shipman with Foie Gras. The last dinner has Stoney’s Steakhouse’s serenading Chef Eric Delano crafting quail eggs on October 17th. These are dinners and evenings to treasure.
Call 263-4421 for reservations, 4300 Gulf Shore Blvd, Naples, mwaterfrontgrille.com

Summer Chef Series July 25th Chefs and Cooks

Em-On's Thai Cafe - Wonderfully Fresh Thai Cuisine in Naples

2011-07-14T21:19:00.005-04:00

Em-On Thai Café Is one of the top places for authentic Thai food in SW Florida. It’s been tucked away in the Greentree Shopping Center for some fifteen years, since 1996-you don’t find this treasure by accident. Even during the summer, their 40 or so seats can fill up at 7pm on a weekday, as I saw Wednesday evening.

Step inside, and check out the decorative intricately carved teak log wooden statues and other carvings. There’s some six layers or receding levels of carvings of elephants amidst dense foliage. It’s a surprisingly roomy place, with tables well-spaced apart, and quite a few booths for 2-4 people.

This is a family business, with different relatives pitching in. On our visit, as we entered, a regular told up that while all seats were filled, the single female server handled all without any significant delay. By the time we received our food, there were perhaps 15 people left, and the single server masterfully took care of all in an efficient, friendly manner. Em-On is the Executive Chef and owner, and her finely crafted artistic touches are in all aspects of your dining. Come early, and she’s hand carving the decorative carrots into flowers and other forms.

Em-On has twelve brothers and sisters-ten of them are also restauranteurs, with most still back in Bangkok. She and her grown children and their in-laws tend this restaurant. They also visit Thailand each year, and keep up with traditional and current Thai tastes and trends from Chiang Mai to Bangkok.

Have a seat and have a Singha or Chang Thai beer, Corona, Heineken, Miller or O’Douls beer; a good wine; or soft drinks.

If you’ve not had Thai food, a good way to describe it is like very good Chinese food with intense, laser-like flavors, where each fresh ingredient is clearly identified. There are seven regular appetizers. I like to start with the A7-Peek Kai Tod- the $7 order of two huge chicken wings which are deboned, and the tasty meat mixed with clear noodles, chopped onions, yellow curry and garlic, and the delicious mix stuffed back in the wing’s supple skin and all quickly fried. Dip in the Sweet Thai Red Chili Dipping Sauce. A large and delicious portion!

Stuffed Chicken Wings

The $7 A5 Khanon Jeeb is Em-On’s family recipe. The dumplings are stuffed with succulent ground pork, mushrooms, onions and steamed, then served with sweet black soybean sauce. Have a chicken or pork satay marinated with coconut milk and sweet yellow curry sauce, dipped with Em-On’s original peanut sauce. Laarb ($11) is like the Cambodian classic, with choice of ground beef, chicken or pork mixed with onions, scallions, cilantro and a special sauce.

I love the Tom Yum soup- this $4 small/ $8 large soup has a generous portion of chicken in coconut milk with Thai herbs, mushrooms and cilantro. I also recommend the mild heat of the Tom Yum Gai hot and sour lemongrass broth with mushrooms, cilantro and truly fresh tomato. There's a goodly chicken portion in the soups.

Hot n Sour soup

The Thai Wonton Soup, S3 Kiew-Nam has a couple dumpling-like wontons, vegetables and garlic in a clear broth.

Wonton Soup

Pad Thai ($13) is a classic main dish, with several shrimps and generous portions of chicken mixed with rice noodles, crushed peanuts, scallions, bean sprouts and egg. It’s a big portion! The presentation is very attractive, served with a decorative freshly carved carrot on a blue and white fish-shaped plate.

Pad Thai

Like Vietnamese Pho? Em-On’s $11 Thai equivalent has a richer broth for this big bowl of rice noodles, topped with your choice of chicken, pork or beef, with cilantro and bean sprouts. The $14 Curry choices include red Gang-dong, Panang, Ma-Sa-Man, or Gang Wiew Wan curries. Stir fries are also $14 and tasty.

Go for some of the House specialty dishes, like HS3-$14 Ka-Prow spicy choice of pork, beef or chicken, sautéed with spicy chili sauce, with fresh basil, onions, peppers and mushrooms. I really like the HS4’s $14 Gai Ma-Mong’s chicken sautéed with peppers, carrots and onions, topped with cashews.

Chicken with Cashews

Other favorites include HS7-Chicken Sizzling Platter, and the HS10 $18.99 Roasted Duck, simmered in a cinnamon sweet black sauce, served on a spinach bed.

Now, take advantage of the $30 Summer Special that feeds two diners, with a bottle of quite good Coastal Vines brand wine (Cabernet, Chardonnay or Pinot Grigio). I enjoy the bold tannins and dark berries of the Cabernet with Thai food, (I can also recommend beer, which is not part of the special). The dinner for two has a choice for each diner of a large spring roll, or choice of soup (Won Ton or Yom Yum Hot and Sour soup).

The eight entrees for the special include Pad Thai, Pad See Ew, Gang-Dang, and various curries and my Gai Ma-Mong chicken with Cashew Nuts.

If you have room for dessert, get the $4 portion of crisply fried bananas with tasty ice cream, drizzled with a lightly spiced honey sauce.

There’s a reason why Em-On’s has been successful in this location since 1996, filling the dining room in the summer as diners order favorites a la carte, or from the Summer Special. Portions are tasty and generous, with all entrees priced under $19. Come by later at night, as this is where many of the Asian servers and cooks from other Asian restaurants come for their deliciously authentic dinners!

566-1993, 2364 Immokalee Road (Greentree Shopping Center at Airport), Naples, 11 am to 10 pm, closed Sunday.

The 2011 Generous Pour Event at The Capital Grille-This Summer Only!

2011-07-13T00:05:00.019-04:00

Every year The Capital Grill’s Master Sommelier George Miliotes selects top wines for a two month special. Order a regular dinner, and for $25 more, have a special tasting of some or all of his nine wines, with an optional interactive “tutoring” available from your server!

I’m no stranger to wine dinners and wine tastings-I seek dinners where the chef and sommelier have taken the time to thoughtfully pair wines with food. I like the wine dinner's educational style. While you can dine at Capital Grill year round, the “Generous Pour” event is limited, from now till September 4th, 2011.

I’m not that up on finer nuances of wines, and probably never will be as I’d like. I can tell a good from a bad wine. I miss the fleeting whiffs that some pick up on. I can’t tell a peach from a strawberry’s bouquet; blackberry from red currant, or graphite from chalk. My life is fine without being gifted with an oenologist's nose and palate. That said, I enjoy trying different wines with a dish, to taste the unique interactions and taste transformations. Compare and contrast-a good mantra to have when faced with glasses of wines!
The Naples Capital Grille's proprietor, Peter Lopez, has assembled a superb team of 90 chefs, cooks, servers, bartenders and others. He’s a perfectionist with an easy going friendly demeanor. His team is what I hold up to most other restaurants as an attainable ideal; the gold ring of service and food quality. It’s unique in a world of people satisfied with bronze and leaden rings, and a few pop-top rings thrown in for good measure.

Last night I was treated to a media event where a live internet interaction with Sommelier Miliotes takes place, then one samples some or all of the nine wines. I’ve dined at the Naples Capital Grille many times, and well know the fine level of service. I’m writing about the “Generous Pour” event because it’s great bang for the buck. You get to try a generous pour of wines that retail for $30 to $200 per bottle with your dinner. This wine tasting is set above others by the quality of the wines, the variety, and the superbly guided tasting of wines tailored toyour dinner entrée selections.

I could go on about the characteristics of each wine, however I know that not only would I would have a different opinion were the wine paired with a different food, you would certainly have your opinions and way of describing your perceptions as well. Having tasted gerat, good and bad wines along the way, we’d probably agree that these wines are a great selection.

What sets Capital Grille apart is consistency. The cuisine and service are top notch every time I or friends visit-we’ve not had an off night. Servers differ in personality and style-there’s no cookie cutter consistency about that! The consistency that sets all Capital Grille servers apart from many other servers is in their professionalism. It’s not easy dealing with some “picklepusses” and demanding folks with attitude problems, and I have a feeling that these servers would do their best to make even a pessimist look at the bright side.

Dining at the Capital Grille when the Generous Pour promotion is on is a bonus, as the servers, if you let them, can truly educate and “tutor” you about the wines, and lead you on a fun tasting journey oven a relaxed evening. Let “Compare and Contrast.” be your evening’s motto.

Your evening couldl be pretty much like mine-there's a good variety of apps, mains and desserts to try, with some seasonal specials as well. Each server’s challenge is to quickly ascertain your wine preferences, and help you pair a suitable wine with your dinner. Kinda like playing “20 questions.” It’s fun, it’s not rocket science. It’s an exploration of the wines with the senses. Jump in-there’s no grade or “right and wrong.” Kinda like wondering how “that couple” ever fits together, right?

I enjoyed the sparkling white Marquis de la Tour, Cremant de Loure Brut with a selection of passed appetizers. Smoked salmon on onion pita crisps; fresh tomatoes bursting with flavor with Mozzarella crostinis; and the earthy wild mushroom and Boursin crostinis -all go great with the delicate fine bubbles and crisp fruit finish.

There’s not much I’d pass on pairing with Champagne or a good sparkling wine.

Two top appetizers are medium spicy pan-fried calamari with hot cherry peppers, and the prosciutto- wrapped melted Mozzarella with vine ripe tomatoes. I order the spicy hot calamari every time I visit, and take some home!

I was very surprised to know that the calamari is a big seller in Naples-a city know for milder, Midwestern tastes. Go figure. The delicious Mozzarella cheese is hand made on premises, every two hours. Who else does that for freshness?

Prosciutto- wrapped Melted Mozzarella

I’m hooked on the molten Mozzarella-so luscious, so decadent. Hot and spicy calamari, or smooth and savory Mozzarella-not an easy match! The fun starts with comparing and contrasting the two suggested white wines-the buttery, oaked Chateau St. Jean Belle Terre 2008 Chardonnay, and the lighter, crisper La Cana Albarino Rias Baixas 2010. A sip of each wine before tasting an appetizer tastes quite different from a sip after tasting. Not sure what “oaky” tastes like? Here’s your chance!

Kona-Crusted Sirloin with Shallot Butter

I often get the dry-aged bone-in Kona-crusted dry aged sirloin with itscomplementary shallot butter. I’m not one to order filet mignon when dining out-I like the bolder beef taste that comes with the cut, further amplified by dry-ageing. This sirloin is paired with the Italian Conte Brandolini, Vistorta Merlot 2006, and with the Napa Valley Chalk Hill Estate Cabernet Sauvignon, 2006, which has good tannins. Two great reds, two very different tastes before, and then two different tastes after tasting the steak and its sauce. I sampled my companion’s 10 ounce filet mignon, and it is one of the best around, tender and flavorful, soft as butter, especially paired with my evening’s favorite wine, the Freemark Abbey Cabernet Bosche, Rutherford 2003.

Filet Mignon

I was very happy with the Tarima Hill Monastrell, Alicante 2009 a ripe red from the Monastrell Spanish grape. I never heard of it before, and you’ve probably never have either. It’s a keeper. I enjoyed comparing an aged 2003 New World Cab against a young 2009 Old World uncommonly sampled grape.

The cedar planked salmon with tomato fennel relish is a popular dish.

I appreciated the clever pairing of fish with the Byron Pinot Noir Santa Barbara 2009 red. To me, like a "universal donor", a good Pinot Noir can go nicely with quite a few seafoods, and pair as nicely with meats and game. It’s unimaginative to always pair whites with seafood and reds with most meats. Mix things up!

I always take home some Lobster mac “n” cheese- it’s so luscious. It seems there’s most of a “chicken” lobster’s" obvious chunks swimming in each order!
The four molten cheeses are decadent-this is not your mama’s mac “n” cheese!

A “legal” Tawny Port is made in Portugal, however the cheeky Aussies have come up with a lighter version, the RL Buller; The Portly Gentleman.

It’s aged, and not syrupy as some Ports. It has a good complexity and delightful finish-perfect for sipping alone, or with desserts. I opted for the Strawberries Capital Grille dessert;

my companion had the flourless chocolate espresso cake. Berries or cake-your call. Just save room for a dessert!

This evening with the nine- wine option give you a change to taste different wines and have fun mixing and matching. Tasting 9 terrific wines for only $25 is a great deal. The tasting and comparisons make an enjoyable evening go by fast. Now, if you just want to taste say, the Freemark Abbey and no other wines of the group, you will get a generous pour of that. That works. I prefer to explore new varietals, compare and contrast, and broaden my wine knowledge.

Delicious Dining in South Fort Myers' Blue Windows Bistro

2011-07-06T20:48:00.014-04:00

If you’re at Blue Windows Catering and Bistro, you’ve arrived with anticipation. You certainly are not a “walk-in” or there by accident! It’s inconspicuously tucked on the side of Regal Plaza, on the west side of US 41, a block south of the Jamaica Bay stoplight. Until recently, catering jobs unpredictably closed the restaurant some weekday and weekend nights. Now, it’s a full time restaurant, and everyone is happier for the change! Co-owners Christian (Chef) and Mari (Hostess) Vivet are the consummate hosts. Their French cuisine is deliciously authentic made-from-scratch, and the restaurant is in my top five for Lee County.

There’s no shortage of parking. Be glad you made reservations; there are 32 chairs at 10 tables, and seats at the bar. Even in the summer, it fills up by 7 pm on a Friday or Saturday night. This is a bistro and wine bar, not a spot for kids, so get a fun sitter and movies for the kids, and enjoy your romantic evening out! There are red chairs, blue chairs and white tablecloths-perfect for Fourth of July!

Décor is quite simple, with some maps, plaques, posters and a rooster on the yellow walls. Lighting is at a good evening level. It’s tolerably noisy when full, unlike some other spots that claim "intimate dining.". Friendly professional server Lisa is one of the best. She intently listens, competently fields questions, and deftly replaces silverware between courses. There’s a Belgian server who is just as professional. Thankfully, there’s no “auction” of food by servers saying “who gets the veal, who gets the fish” as happens at less professional restaurants. Most diners are regulars. Easy to tell as vivacious Mari Vivet greets them by name as they enter the door. We were greeted just as warmly. Some people arrive quite casually dressed in shorts; most are "upscale casual", with a few elegantly attired.

Appetizers feature classic onion soup gratinée with Gruyere cheese ($7) , chilled vichysoisse soup (6), merguez, a North African spiced lamb sausage with mustard (9), and pâté de campagne (7). Appetizer specials include “lobstergot”- a popular riff on the $8 traditional escargots à la Bourguignonne, served instead with Maine lobster chunks bathed in butter garlic sauce.

Veal sweetbreads are wonderfully matched with the dreamy Calvados cream sauce.

The sweetbreads are thankfully plumper than usually served elsewhere, tender, and the surface is just lightly sauté –crisped. The sauce has a welcome slight peppery “bite.” It’s a generous portion for the $10 appetizer price, and also a $26 entrée. Highly recommended!

The four pairs of frog legs Provençal (9) arrive tender, sautéed beautifully golden brown and crisp with a light breading. These are not the larger tasteless Asian frog legs. The herbed butter sauce lets their delicate taste shine forth. We dipped our warm, crisp baguette slices in the buttery sauce till all gone! Recommended.

Our dishes paired well with glasses of the Angeline Sauvignon Blanc and my favorite, the French Vouvray. There’s some 35 red and white wines by the bottle. Wines by the glass are generally under $10 for a good pour. Does a fine French chef serve only great wines? Oui, oui!

The house salad comes with each entree, and has a light vinaigrette over fresh field greens.

There are ten standard menu entrees, amply supplemented with nightly specials. Our evenings’ entrée specials included pan-seared cod with beurre blanc and crab sauce, pan-fried boneless trout topped with light Grenobloise lemon wine caper sauce, and a magret de canard épicé à l'orange. Entrees come with the house salad, hot bread, and sides du jour.

Three seafood dishes catch the eye of one of my guests; he wants a light sauce. Lisa points out that the trout has a lighter sauce than the cod, and the vol-au-vent has the richest sauce of his three possibilities. That’s a good server-making it easy for the diner to decide! Another friend, who has tried quite a few entrees over the years, recommended veal in Calvados cream sauce (28).

We were very happy with the half duckling with pomegranate sauce (25), served hot with nicely crisped skin.

Demi-Duckling with Gratinéed Zucchini and Mashed Potatoes

The food's temperature and crispness says it doesn’t sit idle for minutes under a kitchen warming lamp before going out. There’s no excess fat to the duckling; the meat is tender, and the savory and sweet pomegranate sauce is a well thought out complement. Recommended!

The evening's two nice sides are also a hit. The ramekin of piped twice-baked red mashed potatoes with a little garlic and spices is so much better than the usual bland side of rehydrated mashed potatoes. The deliciously tender zucchini half holds a nicely spiced creamed spinach sauce, topped with melted cheddar cheese. My friend says “I hate zucchini, however I tried this, and I love the way they make it.” He polished his whole plate off, too!

Seafood vol-au-vent won my heart! It’s a culinary riff with a small hollowed light puff pastry rectangle, encasing lightly sauced large scallops, mahi-mahi and shrimp.

I like that most of the seafood is out on the plate, not in the pastry. This way, the pastry stays crisp, rather than getting soggy were all sauce and seafood inside a larger pastry. The shrimp and scallops retain crisp, slightly charred edges. The luscious lobster cream sauce is an ambrosiacal delight. It’s a large portion of fresh seafood for $26; great bang for the buck. I finished my dish, knowing there’s dessert to follow. I highly recommend this signature dish. A young local food writer who easily “moans with ecstasy” would no doubt recreate a writhing, orgiastic When Harry Met Sally deli scene with the dish, before your very eyes. Seat yourself accordingly.

The special pan-seared cod with beurre blanc and lump crab sauce arrived tender, perfectly cooked and lightly sauced. This is a treat (like walleye) not often served, or served as well in SW Florida restaurants. The trout is no less delectable.

Nearby diners loved their beef tenderloin with mushroom sauce. My fork couldn't reach.

Save room for desserts.
Special desserts include lavender crème brûlée; and strawberries marinade in orange liquor and served in a puff pastry, topped with orange whipped cream

The trio of profiteroles are baked on premises, filled with vanilla ice cream and topped with Christian's chocolate Grand Marnier sauce and with slivered almonds. Decadent!

Poached pears (poires Belle-Hélène) are poached in simple syrup, accompanied by vanilla ice cream, and topped with chocolate Grand Marnier sauce and whipped cream. In France, this dish comes with crystallized violets.

Relax and enjoy dessert and your guests company, accompanied by café au lait and regular coffee-they are wonderfully hot, tasty and freshly made. Mari stops by for a peek and says “Relax, finish your coffee.” She means it. You are not rushed-you come to Blue Windows Bistro to savor food with friends.

During the evening Mari makes the rounds of all tables several times-she is so personable, full of Southern hospitality and fun to talk with. Just as with Lisa, neither will just recommend items until they get a feel for what you prefer. Chef Christian, just as outgoing, is infrequently out of his alchemist's kitchen. Blue Windows is a casual, friendly and thoroughly mère and père or “mom and pop” French bistro. My guest says “I feel like we’re guests in their home for dinner.”

Service at Blue Windows is friendly and professional. The food is wonderfully cooked, served appropriately hot not just warm, and the spicing is a treat. Food is very reasonably priced. I have only high compliments for Mari and Christian's dining. Perhaps the name could be changed to Blue Windows Bistro and Wine Bar, now that the catering aspect est fini.

Who is competition? There's none in Fort Myers/Lee County on price, French cuisine and food quality. Their cuisine is a match for any French spot in Naples, and the more casual setting is a plus. I’d have my birthday dinner or group of friends for a Blue Windows dinner in a heartbeat. Do reserve ahead of time. As the website says, “Our private events are frequent and we might be closed to the general public.” Dinner starts at 5 pm.

849-0622, 15250 South Tamiami Trail in South Fort Myers, mybluewindows.com

A "Royal Dining" Dessert Honouring Princess Diana on the Fourth of July!

2011-07-04T23:42:00.014-04:00

For Independence Day, I was invited to Laura and Greg's home for a pig picking and a sparkling time of not-so high explosive pyrotechnics. Ten minutes away from their house, the clouds thundered and it poured...and poured....and poured an inch and a half of rain in 30 minutes! This is common SW Florida afternoon weather-we know just what to do. I arrived and parked just as others who sat patiently in their cars, all betting the storm and fury would greatly diminish in 10-15 minutes.

Luckily, the rains did follow the script, this time. Meanwhile, half a dozen kids happily played in the drizzle-no thunder or lightning then-and all afternoon as well.

Laura and Greg had a score of hungry folks over, and they were loaded for bear, er, pig. Greg smoked a 35 lb dressed pig for 8 hours, his first, and it was done perfectly tender, with a smoke-blackened tasty crisp skin.

My favorite dish, after the pig and his pulled pork, was the watermelon salad, or Turkish breakfast, that Mark Bittman posted on the internet. It's a refreshing delight that takes 15 minutes to prepare. His recipe site is at:
http://dinersjournal.blogs.nytimes.com/2011/07/01/the-minimalist-watermelon-and-tomato-salad/

One slices and combines watermelon, tomato, cheese, scallions and salt in a bowl. Blend in watermelon juice, oil vinegar and cayenne to taste. Laura used cilantro instead of parsley. I thoroughly enjoyed this creation! I'd make it again, and would use feta rather than blue cheese, sweet or red onions instead of scallions, and peeled diced cucumber.

Greg's movable feast included a hot table of sausages, wonderful pulled pork, hotdogs, burgers, skewered shrimp, corn, beans and slabs of pork. He braved the rains to grill huge diver scallops, and serve them on the half shell. Not shabby, our hosts!

The cold table held the watermelon salad, chips, dips, coleslaw and the usual things.

Laura's brother made two fantastic foccacio breads-made me feel like I was back in Italy!

Laura and the girls made a special cake!

One of many for dessert.

For Independence Day, with the Royal wedding not far behind, I decided to make Princess Diana's favorite dessert, crafted by her personal chef, Darren McGrady, as published in my autographed copy of his book, Eating Royally.
I met him last year in a Naples kitchen at a benefit. He's a wonderful friendly guy, and the kind that takes all secrets with him to the pearly gates, IYKWIM.
You can download his recipe and see the cooking video for free at:
http://today.msnbc.msn.com/id/19445034/ns/today-food/t/eating-royally-dianas-favorite-pudding-recipes/

My Version of Delicious Bread and butter Pudding

This is a knockout of a dessert! It combines three of my favorite comfort foods- Crème brûlée, breadpudding, and Amaretto. Mmmm good! There's simple ingredients and no fancy techniques. Get the recipe, and I'll add my suggestions for gilding this lily in italics, going by his five headings.
The day before, buy or borrow a propane torch, for step 5, or set the sugar-topped casserole in the broiler for a couple minutes.

Step 1. Start the night before, soaking raisins overnight in Amaretto liquor, so they plump up. I used golden, rather than black raisins. Make a triple batch-one extra for the recipe, and the other for you to nibble upon while making this dish. Go ahead, you deserve it! Next time, I'll add extra Amaretto and raisins, so you can enjoy more mini-taste bursts.
Next, toast your slivered almonds in a pan over medium heat. tossing every so often. It only takes a few minutes to toast them, and just seconds more to burn them. Don't walk away, or they'll quickly burn, just for spite!

Get a baking pan with at least 3 1/2 inch tall sides or a larger aluminum pan ready, one that your casserole dish will fit into with room to spare. Be sure there's an inch or two of space around the dish, for the water bath to fit as well as your fingers. Otherwise, you'll not only overcook the dessert, but also have trouble removing it. Put the casserole dish in the larger pan, and add tap water until it is 1/2 way up the casserole's side. Remove the dish and keep the water in the baking pan-you'll use these in step 4.

Step 2. For the white bread, I recommend lightly toasting the 12 slices, just enought to firm them up, or, better, let them get stale over two days. Otherwise, the soft bread "shmooshes down" while slicing off the crust, and then dicing the soft innards into 1/2 inch pieces. Turn on the oven to 350 degrees now, so it warms up.

Bread with Soused Golden Raisins

Step 3. This could be a tricky step for some. Break the eggs separate and whisk the yolks, vanilla paste (I substituted 2 tsp of vanilla extract nicely, and could add a third tsp) and sugar into a large, sturdy heavy bowl-one that won't tip over when you later add the hot milk-cream mixture.

Egg Yolks, Sugar and Vanilla Extract

Wear closed tip shoes, and long pants for this excercise. Bring the milk and heavy cream on medium heat to the boil, and after a few minutes heating, watch it carefully, it goes from a simmer to suddenly boiling over if you turn away briefly to do some other chore. Use a large ladle to bring the hot mik-cream mixture over to the egg mixture, so you can whisk with one hand, and pour with the other. Pour the warm egg mixture over the results of step 2, and while it sits for 20 minutes, put the water-filled baking pan in the oven to heat up. You have 20 minutes to clean up the mess. Your reward- savor delicious extra Amaretto-soaked raisins from your secret stash!

Egg topper, Topped Egg, and Yolk Separator

I used an "egg topper" to remove the top of the eggs, cleaned out the lining thin membrane, and dried the egg shells to use later. There's several topper designs available. I like another one that uses a plunger a bit better than the "guillotines" as it leaves less of a jagged edge, (it needs a bit of practice) however I couldn't find mine. Trick is to position this guillotine-style topper near the top of the small end then cutting, rather than letting the device cut lower down on the egg.

Step 4. Put on your heat resistant gloves, open the oven, and put the casserole dish in the roasting pan's hot water bath. Cook 30 to 45 minutes, until the top gets a golden brown in some spots, and the dessert is just about set, so if you push on it, it wiggles a little, like a just-firm Jello gelatin. Don't let it get to be firm throughout, or it'll be overcooked. Remember, the dessert will still cook from its retained heat for the next 15 minutes, while out of the oven.

Step 5. Remove the casserole from the oven with your gloved hands, and let it set and cool for 1/2 hour if it is to be served warm, or place in refrigerator for several hours if to be served cool. It's tastier warm-I tried both ways. Then sift, and sprinkle granulated brown sugar (or demerara or palm sugar rather than just granulated white sugar) evenly over the top, perhaps a few granules in thickness, then torch it from ~ 4 inches away with a tall $25 Bernzomatic torch from a hardware store. That's what professional chefs often use, for good reason. Don't waste your money on those teeny "Crème brûlée " torches sold for $20-30. They don't have the same heat capacity, malfunction more often, are good for little else, and waste your money.(I'm not opinionated.) I torch the surface sugar in a circular motion, just till it turns golden to golden brown, and keep moving the flame around. Then I stop for a couple minutes to let the sugar melt, and give it another heat treatment, this time letting some areas get a little brown, and even burnt in tiny areas. A few lightly-burned areas are a good counterpoint to the sugar's sweetness. Let cool, and it'll form its solid crust. Add toasted almonds, then lightly sprinkle confectioner's sugar on top.

Bread and Butter Pudding, One Portion Removed!

Garnish with sliced berries-strawberries, raspberries,etc. and sprigs of mint. Your guests will swoon over your sparkling handiwork. Put in a sparkler or two!

Then relax in the pool

And we'll see you next year!

Southwest Florida Chapter American Culinary Federation June 2011 Meeting

2011-06-29T11:59:00.171-04:00

On Monday, June 20th, 2011, the ACF Southwest Chapter was warmly welcomed by Heritage Palms Golf and Country Club on 6 Mile Cypress, serving crab Rangoon, beef satay and other temptations.
Rosemarie and Rainer Drygala met and greeted all at the door, with buckets of son Reiner Drygala's luscious home grown red, orange and green mangoes!

Chef Reiner Drygala

Reiner has stepped up from being Bell Tower Shoppes' Bistro 41's Executive Chef to now the Director of service and culinary arts/general manager.(No, it's not yet "easy street" for Reiner; he has more responsibility and puts in more time than before!) Heath Higginbotham, Bistro’s executive sous chef, is now Executive Chef. Heath has also been sous chef at Naples Ritz-Carlton Beach Resort, Cru, and Bacchus.Congratulations to both chefs! As an aside, Bistro 41's summer nightly 4-7 pm "41 Special" is a steal of a deal, offering two 3 course dinners with wine for a total of only $41!

Chairman Chris Cassel and President Craig Panneton greeted everyone and encouraged all to join the ACF.

CMC Peter Timmins, Chef Panneton, CEC Queisser

Certified Master Chef Peter Timmins, Executive Chef at The Gasparilla Inn and Club, raised the bar for culinarians in SW Florida, offering to take up to 3 culinary apprentices a year at the Gasparilla Inn, the legendary Florida 5 star destination for ~100 years. This clearly raises the SW Florida ACF Chapter from any thought of being more of a social club to a clear leader in culinary education. With the cost of some formal culinary educations well over $50, 000, this helps aspiring culinarians attain a superb education without breaking the bank. It also raises the bar for diners in experiencing and supporting top quality cuisine. I look forward to seeing who else will assist in the win-win apprenticeship program. I have had several superb meals at The Gasparilla Inn, where Chef Timmins has created a magnet of a Michelin one to two star quality destination. There are only some 65 US chefs who have earned the Certified Master Chef designation.
The 6th Annual Gasparilla Inn Food and Wine Weekend is scheduled for January 13-15, 2012-don't miss this! The Inn sells out for the stellar Thanksgiving and Christmas weeks, so book now.

Chefs and culinary vendors offered a taste of their wares.
Chef Josh Huff served superbly seared scallops, made on an inch sheet of hot steel set on bricks, heated by two butane stoves. Clever and highly effective!

Todd Johnson of Artisan Bread Bakery brought a wide variety of his hand made breads. These taste better and last longer because of natural ingredients, using the old fashioned wild yeasts, incorporating more water for moistness, and letting the dough leisurely double in size before punching down.

Many commercial bakeries use chemical additives to cheat, and you can taste the difference! 931-3939, 113 Lindbergh Blvd, #115, Ft. Myers

Angie Koher, district manager of Opici Wines did a great demonstration of how food and wine interact with each other, matching a great pair of Opici wines with carefully prepared tasting plates.

The C. H Beres Riesling was a home run with just the 3 different tasting treats, one could drink it with so many different foods, and have it never taste the same-that is a fun way to really see if a wine is best paired with a dish.

The Lorinon Rioja was no sleeper either, and both were well highlighted with the tasting plate. Opici imports a wide variety of wines from Spain, South Africa, Chile, Italy, France, Argentina and the USA.

Tasting Plate

Happy Campers!

Chocolatier Justin Schaffer wowed people with the superb quality of his Irresistible Confections chocolates, letting all savor a half dozen delights. He has perhaps fifty different flavors to choose from, with Cabernet Sauvignon, Cherry, Creme Brulee, Guiness beer, Key Lime, and a host of different fruits.

He's offering one day to 5 day long Chocolate Summer Camp, 9:30 am to 3 pm, for kids, roughly 7-14 years old, to actually make many chocolate creations from scratch-wish I could sign up! No prior cooking skills are needed! Best part-kids take superb chocolates home to the parents!8890 Salrose Lane,Fort Myers, 425-2606

Jerome Sanchez of Sandy Butler Market and Restaurant brought delicious sea salts from around the world and Italian dried pastas.

Stop in at this gourmet's shopping delight and buy some of these, add fresh produce, meats and cook up a quick healthy meal. 17650 San Carlos Blvd, Ft Myers, 482-6765

Chef Leone, of Cape Coral's well known Leone's Authentic Italian and Leone Italian Foods, cooked delicious natural casing Italian sausages, and passed them around. Delicious!

Chef Leone Exposes Steaming Sausages

He makes a dozen different sausages, meatballs, and has a full deli and restaurant offerings. He's located at 916 SE 14th Ave, Cape Coral, 458-0013.

Other solid contributors included Lisa Leoni of Sysco Foods, Max K of Chenney Brothers,

Cheney Foods

Grand Western's premium steaks and chops, and James W of Chef's Warehouse.

Chef's Warehouse

Swiss Chalet Fine Foods

Sponsor Tony Pica and New ACF Member Chef Marbin Avilez

Certified Executive Chef Quentin Queisser is the Chapter's webmaster, and welcomes sponsors to support the new website.

Naples Trail Café & Grill - Delicious Home Cooking, Kicked up a Notch!

2011-06-25T23:46:00.010-04:00

If you’re looking for a favorite spot for breakfast and lunch, you’ve come to the right place. The Trail Café & Grill has been one of my favorite breakfast and lunch spots for almost a decade. Not many visitors know about it-I sometimes run into people I’ve not seen in years, so it’s like a homecoming.. Since I don’t cook breakfast/brunch at home, I like to meet friends at the Trail Café-it’s the same fine quality I’d try to cook for my friends. We can talk over delicious food in a homey setting, and the generous portions and prices and are as sweet as any dessert. Last year Trish, the former manager of the Café for years, and her husband Christopher bought the Café from the former owners/ antique collectors.

The Trail Café has only improved on a very good thing since then! Not a surprise, as Trish and Christopher, both professionally trained as chefs, have grown up in the restaurant business Being the lead cook at Michelle Bernstein's Azul for years, the Culinary supervisor at the Estero Hyatt's Tanglewood and Tarpon Bay restaurants, and working at Joe’s Stone Crabs in Miami Beach gives you the benefit of the pair's immeasurable experiences. Trish says, “Every dish is made “from scratch” and made-to-order with the love and care you would find sitting at your grandmother’s kitchen table.”

The Café is refreshingly homey with antiques and knick-knacks nicely displayed on the walls, behind the counter, and even above the windows. By keeping the menu favorites and adding new dishes, Trish and Christopher have successfully maintained customers and added new ones.

Hidden in a little strip center on the east side of US 41 in North Naples- it’s a local’s spot, a refuge far from the touristic areas. Truth be told; during the Season, expect a waiting line, as locals proudly bring their out of town guests to their favorite spot! There’s ample parking. You are quickly greeted by a friendly server. Sit in the quieter entrance half, or go to the busier rear half with the attractive counter seats. Booths and tables have comfortable seats, and are nicely spaced apart. This is for relaxed dining, not like other noisy “sardine can” breakfast spots, whose tables are turned almost hourly.
The cozy ambiance, attractive setting with antiques, friendly servers and wonderful food reminds me of memorable brunches at some of the better Bed and Breakfast places. (Top B and B owners pride themselves on the quality of their breakfasts, and national magazines like Gourmet would often publish their recipes.)
There’s a breakfast and a separate lunch menu, with breakfast/brunch served all Sunday. This write up is based on several visit’s experiences-all enjoyable.

Start with seasonally fresh squeezed orange juice ($2/2.80), coffee, tea or hot chocolate. Many go for the eggs, be they scrambled to order, or sunny side up.

The two egg breakfast sandwiches ($4-5) have a choice of cheeses (White American, Swiss, pepper jack, Cheddar, etc), breads (bagel, croissant, white, wheat, marble rye, sourdough, English muffin and multigrain), and choice of side (cottage fries, hash browns, fruit, grits or sliced tomato. Add a side for $1.00.

The Trail’s Benedicts are a delicious sextet, ($10-14), with choice of Egg Benedict, Lox, Florentine, Bacon, sausage or Crab Benedict with thermidor sauce. All Benedicts come with choice of hash browns, cottage fries, grits, fruit or sliced tomato.

My sweet tooth is satisfied with the original Razzleberry stuffed French toast ($11), with glazed pecans cooked inside the toast, with a cognac-razzleberry compote drizzled on top. It’s a generous and delicious serving!

The Belgian waffle with the works ($9) is plate-sized, topped with seasonal fresh strawberries, sliced banana, and graced with freshly whipped cream- pecans or chocolate chips can be added if desired. The organic pure Maine maple syrup is from Strawberry Hills Farms, and it tastes soo much better than the chemically synthesized high fructose corn sugar swill peddled at lesser spots.

One of the prettiest breakfasts around is the $10 fruit bowl’s bounty of seasonal watermelon, sweet strawberries, fresh tangerines (not canned Mandarin oranges), banana, blueberries, grapes mangos and sliced orange, with a choice of sorbet (the mango is terrific!) or yoghurt.

The accompanying dense, moist crunchy apricot pecan bread is a house specialty, a must-have!

Lighter eating is the Peach croissant French toast ($12), topped with grilled peaches and glazed pecans with a buttery brandy and maple syrup sauce.

The breakfast menu is served Monday through Friday morning, 7am until 11:30 am, and all day on Saturdays and Sundays. It also offers build-your-own omelets or skillets, with more than 20 ingredient options.

Ready for lunch?
The Trail Café’s fish and chips would make a British visitor broadly smile, as the battered and deep fried fish is served tender, with just the right crispness to the crust. While the French fries are good and crisp, I recommend having the house’s specialties-the more unusual crisp sweet potato fries and home made potato chips.

A refreshing treat is the D’anjou pear & turkey croissant ($11) using thinly sliced special honey roasted turkey breast, ripe yet crisp pear slices, dill Havarti cheese, lettuce and tomato with a sweetly tart mango chutney mayonnaise, all on a croissant. (Get yours toasted.) My dish’s photo has the sweet potato fries, and a crisp garlic pickle.

The Greek salad ($12 ) has a delicious imported feta cheese and a good choice of Kalamata olives which work well with the Greek hard salami, pepperoncini peppers, dressed with a Greek vinaigrette.

The London broil horseradish cheddar sandwich ($11) is nicely cooked- medium rare as requested- with a tasty Wisconsin white, cheddar, and horseradish topping with grilled onions, lettuce, fresh tomatoes served on your choice of bread, with a choice of salad, fresh fruit, French fries, or my two favorites- sweet potato fries or house-made potato chips.

The chips are made on the spot from Russet potatoes, deep fried, and served large, hot and crisp!

There’s a large variety of dishes to be had, each done with a twist that makes it better than what you may have had elsewhere. The juicy bacon cheeseburger comes with healthy fixins.

Visit their website to check out the offerings. I can’t type that much.

Bottom line- This is a very special breakfast/lunch spot with generous portions of food that’s truly fresh, deliciously prepared and reasonably priced with friendly servers. All is from scratch, be it apricot pecan bread or long simmered soups and healthy sauces. Trail Café & Grill is the match of other caterers, and “favorite spots” elsewhere in the USA. Best part, it’s here in Naples, and you don’t have to cook! Have breakfast and lunch seven days a week, 7 am until 2 pm..

Trail Café & Grill is at the south end of the Lynnwood Square strip mall in North Naples at 12820 North U.S. 41, one mile north of Immokalee Road , serving 598-2480, http://www.trailcafenaples.com/

El Gaucho Inca - A Star if Born! Authentic Peruvian, Argentinean and Italian Cuisines in Fort Myers

2011-06-14T23:56:00.080-04:00

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Fort Myers has a refreshingly new destination restaurant just off Colonial Blvd and Winkler with delicious food, friendly service and great prices. Some of the food will be quite familiar, some won’t-it’s well worth your while to come and experience it! El Gaucho Inca serves three cuisines- via co-owner Rocio Navarette’s Peruvian heritage, and also Argentina’s Italian and Latin cuisines from her co-owner/husband/chef Mariano Maldonado’s upbringing.

The restaurant had been open for only six weeks, and has its share of regulars already. I went with friends on an expectedly slow Sunday, which turned out to be not so slow after all. Word of a very good restaurant gets around quickly.

The restaurant is tucked back in a shopping center at the prior site of Artistic Deli, 1.2 miles west of I-75 on Colonial Blvd, and perhaps a half block west of Winkler, on the north side of Colonial. There’s plenty of parking outside, and no shortage of friendly people inside.

Enter, and you are quickly greeted by Oscar a professional server who’s also a chef, or by Rocio, who is easy to spot with her braids, friendly nature and traditional clothing.

The triple nature of the cuisines is reflected in the tripartite décor. As you enter, you’re facing a wine display.

To the left is the Argentinean area with a typical cow skin on the wall, highlighting bolas, decorative belts, hats, pan flutes, horse shoes and other gaucho paraphernalia.

Further down on the wall on your right are attractive custom woven Peruvian tapestries and nicely displayed colorful pottery.

The tables are topped with maps of Italy, of course. The restaurant name, Gaucho Inca, honors the Argentinean gaucho, or cowboy, and the Inca Indian and culture, as well as the heritages of the two owners.. The Artistic Deli’s once wide open kitchen is now walled off- one can only wonder what secret culinary alchemy is performed within its walls!

Chef Mariano is certainly an alchemist, weaving Peruvian and Argentinean fruits, meats and spices into wonderfully flavored dishes. His Italian mother’s hand-makes the gnocchi and other pastas from scratch, naturally. There’s no “fusion confusion” here-the menu lists the dishes and their patrimony separately, and dishes and their spicing remains traditionally pure.

We started with the delicious $26 Intipalka Valle de Sol Tannat, 2009, a bold wine from Peru’s Tannat grape. (The grape hails from southern France- the South American clones have less pronounced tannins than their predecessor.) The taste is of layers of currant, dark cherry and blackberry-like complexity, with a welcome balance of tannins and a smooth finish, similar to a good Cabernet Sauvignon. Highly recommended. There's a good selection of other wines, including Malbec, Shiraz, Cabs and whites, representing wines from South America to Spain.
The table next to us had a large jar of freshly made lemonade-the kids drank it as if there was no tomorrow-it’s gotta be good! There are various children's meals at kid-friendly prices.

The menu offers Peruvian delights such as three ceviches ($11-13), choros a la chalaca ($7) (mussels), Jalea (fried seafood) for $14, parihuela seafood (15), tacu tacu, and tallarines verdes (10), aji de gallina (shredded chicken stew $9, various causas and papa rellena as a special (5).

Argentinean, or gaucho classics include Milanesa a la Napolitana, canelones, fettucini a lo Alfredo, raviolis, gnocchi, matambre flank steak, empanandas, achurras, fideos con cmaraones and wonderful steaks. Argentinean and Uruguayan steaks are the worlds best-so full of flavor! Argentina is half Italian in heritage and cuisine-many say the Italian food is the best in the world outside of Italy!

Hot sliced fresh bread quickly arrived with a nice crisp crust, a great help when dipping into the generous portion of addictively good huacatey sauce. This uniquely delicious black mint-based sauce gives a welcome mild peppery heat-don’t dip too much, or you’ll fill up too early.

We went for the Peruvian menu, and the first appetizer, the Peruvian tamal, is the size of any three Mexican tamales! The corn tamale comes with aji amararillo (yellow pepper) and salsa criolla for $5. We chose pork rather than chicken and were very, very happy!

The large rectangular tamale is enough for two as an appetizer, or a meal for a lighter eater. We enjoyed its bold flavors and texture! It’s a pretty presentation, with twin artful garnishes of corn kernels, sliced red onion and tomato with flecks of fresh parsley. Recommended!

How can one have Peruvian food without papa a la Huancaina? The quality of the Huancaina sauce at a Peruvian restaurant is said to be indicative of the chef’s, and the following meal’s overall quality. The Huancayo-style Yukon Gold like potatoes are boiled, sliced, placed on a bed of crisp green lettuce, then covered with a thick blanket of creamy cheese sauce.

The sauce traditionally contains fresh white farmers cheese (queso blanco), aji Amarillo (yellow pepper), evaporated milk and sometimes onions and garlic. The $6 dish is served cold, topped with Peruvian black olives and sliced boiled egg and garnished with bright green lettuce. It’s authentic and nicely spiced with the aji Amarillo-call this mild-medium heat for Midwestern American gringo tastes. . The El Gaucho Inca version is a hit- we know the rest of the meal will be delicious, too!

Palta is the Peruvian word for avocado, and the palta rellena with shrimp is a Gaudi-esque pair of stuffed avocados, based on two peeled avocado halves which in turn rest on a bright green lettuce base. These halves are traditionally filled with diced shrimp, sweet red onion, diced red tomato, green peas, corn, peppers, lemon juice and bits of cilantro in a mayonnaise base.

The stuffing is topped with the other avocado halves, drizzled with mayonnaise and crowned with sliced boiled egg. This vibrantly colored dish is a delight. You can taste each component by itself, as well as mixed with the lush avocado and mayonnaise. For $8, you have a delicious full meal with shrimp!

Conchitas a la Parmesana ($12) are six attractive scallop shells filled with tender scallop, milk, butter, pepper brandy or Pisco liquor and spices, which are broiled till the cheese starts to get crisp and bubbling, yet not blistering. Highly recommended.

The bold flavors are wonderful, and the texture is unique. See if you can identify the “secret” ingredients. I’m ordering this classic dish next time, too-what more can I say about a finely crafted appetizer!

The attractively presented twin wooden skewers of shrimps ($12) are marinated in a subtle chimichurri sauce, then broiled. Chimichurri is an Argentinian sauce with parsley, fresh oregano, garlic, olive oil, vinegar, salt, pepper, and red pepper flakes, used on beef, chicken and pork.

Served on a bed of chopped lettuce with red onion and lime, they are delicioso! They are served shell on, keeping in all the flavor. They easily peel and are nicely seasoned. The marinade complements, rather than competing with the tender shrimp’s sweet taste. Recommended!

Time for main courses!
Lomo saltado is a Peruvian classic, with the sliced steak sautéd in a wok, traditionally with sliced tomatoes, red onions, aji amarillo, soy sauce, cilantro, red wine vinegar and Peruvian herbs and spices. While Peruvians mixed it with crisp French fries, they have learned to keep them on the side for gringos.

The fries are ok. There’s a tower of white rice to soak up the vibrant, slightly salty sauce. This is a very good version of the dish, and filling-where else can you get a steak dish for $12?

Peruvian Pescado a lo macho is a basa fish filet that’s sautéed, then topped with shrimp, mussels, octopus, calamari, scallops and other seafood with a mildly spiced classic cream sauce, and served with rice for $15. It’s delicious!

Achuras ($18) features grilled chinchulines, morcilla, molleja y chorizo, or sausage with organ meats with grilled peppers. This combination of organ meats to many Argentineans features the country’s best grilled flavors. I’ve sampled this dish from Buenos Aires to Iguazu Falls, and down to Calafate to fine tune my taste buds. My single order is beautifully presented on a special wooden platter, with an attached horseshoe holding my choice of nicely grilled sliced eggplant. Another side dish has grilled or baked asparagus, mushrooms, other goodies and spices.

The morcilla, or blood sausage is plump, nicely spiced and cooked- it is excellent-the star of the plate! The chinchulines are very good, crunchy and tender. Mollejas (sweetbreads) are good, too properly grilled, tender and crisp. The mollejas have a slight breading-like surface that I’ve not had before=a good variation. The chorizo is mild, firm, tasty and not fatty. Oscar wisely suggested we start immediately on this dish to best appreciate its crispness. What puts the dish over the top are the variety of grilled sweet red, green and yellow peppers-a vegetarian (or I) could make a meal on these! This beautifully presented and cooked classic dish is highly recommended as the perfect reward for a more daring diner.

On a future visit we’ll try the handmade gnocchi, steaks, and other offerings.
The $4 Peruvian Lucuma fruit cake (torta de lucuma) is a big wedge of yellow cake drizzled with the exotic lucuma syrup. The moist cake has an additional bonus-a layer of richly sweet dulce de leche and of lucuma, and is topped with a light lucuma glaze.. This is a heavenly, must-have dessert!

Argentinean flan ($5) is richer in layers of taste and firmer than say Cuban or other Caribbean flans, and it has a caramelized taste, as it may be topped with caramel or dulce de leche. (FYI The French have a similar Confiture de Lait. Cajeta, or dulce de leche made with goat’s milk instead of cow’s, is popular in parts of Mexico and South America.) Our flan was finished quickly!

I’m fond of the Argentinean Havanna brand of alfajores-light cookies bonded with a central layer of dulce de leche (manjar blanco), of course.

Coming on a Sunday can have it’s challenges, some places run out of things- only enpanadas and cherimoya ice cream were not available on our visit.
The restaurant offers outside catering, and can be reserved for business meetings or private parties. Call to see what nights offer Peruvian folkdance. Argentinean tango with Pablo Repun may be featured in a few months. Peruvian and Argentinian food is boldly spiced, not overly spiced, and a welcome treat. El Gaucho Inca’s food is delicious, authentic, and a welcome addition to the Fort Myers dining scene.

Lunch and dinner are served, closed Mondays.
Photos of many dishes are on the website at elgauchoinca.com

4391 Colonial Blvd, 275-7504

Naples Third Street South Farmers Market

2011-06-11T19:49:00.035-04:00

Farmers markets are the spot to shop for both home cooks and those who don’t like to cook as well! Three’s no shortage of fresh produce-the person at the booth is often the very farmer! Different vendors can be found at Lee and Collier count farmers markets on different days, with the local produce and markets flourishing best in the late fall through spring.

At the Third Street South Farmers Market, there’s a bounty to be enjoyed every Saturday from 7:30 am to 11:30 am., located in the large parking area behind Sea Salt and Tommy Bahama’s. The food is so fresh, and supplies can be so enticing that I try to arrive before Chefs like Sea Salt’s Fabrizio Aielli, and others get their day’s selection!

Tokyo Sushi booth is one of my favorite spots for lunch. Owner Sue Yee’s Vietnamese-style spring rolls are light and oh so fresh and delicate tasting! One secret is using thin slivers of cooked egg white with carrots and fresh greens to give a great mouth feel and freshness. Wrapped in the lightest of tissue thin, moist rice paper, they are a treat for you with the vinaigrette-like dipping sauce, and a great Saturday gift to friends.

Their mango salsa is a must, and sells out early. There’s also sushi, sashimi, gyoza dumplings, sesame balls and kimchi salad for $3.50.

People come from miles around for her fresh produce-long beans, sweet oranges,

Chinese cucumbers, broccoli, ginger, onion, gourds and special bright red lychees with tiny seeds and lusciously sweet fruit. 3743 Tamiami Trail East in Naples Town Center next to Beall’s, 775-3388

Bamboo Café’s booth is the place to have a wonderful authentic crepe, custom made for you by Brittany, France native Irene Gueit, who offers several crepes. Buckwheat or sweet crepes are the base, and various tasty fillings are added before heating and serving. She makes crepe making look easy!

The $5 authentic quiche Lorraine is a "must have" if you are at the farmers market- it's perhaps better than any you've ever had. Why? it has an unusually lush, oh so soft creaminess that could make men weak at the knees, and women swoon. One woman, seeing several of us rave over the taste, finally came over for a taste, saying, "I'm a vegetarian, but a little bit of bacon isn't going to kill me!" She swooned, and recovered before I could get a photo. There's also duck rillettes and pâté maison to have. Bamboo Café itself is near the Naples Dock, two of my favorite spots to take newcomers to Naples, has just added two fondues to the menu. The Fondue Savoyard, the favorite on the French Alps, combines the French Compte cheese with Swiss Emmentaler and Gruyere, along with Kirsch, white wine and a sprinkle of nutmeg ($24 per person, for minimum two people). Savor La Fondue Chocolat for dessert ($9 per person, for minimum two people). Fondues have been documented for over 300 years! Traditionally, if a man drops his bread in the pot, he buys drinks for all, and a woman must kiss her fellow diners.

Visit Lisa, Philippe, and Isabel at either spot. 755 12th Avenue South, Naples, 643-6177

Jacquie’s Jamming is where I buy luscious jams ad salsas to give as gifts. I use them myself on baked chicken, pork loin, and steaks- even for a mango cheese fondue-Jacquie has the recipes handy!

There’s a brief, two week season in North Florida for blueberries, and Jacquie gets her fill for preserves. She creates cranberry calomondine jam, Key lime marmalade, strawberry preserve, jalapeno pepper jelly, mango jam, mango salsa and mango chutney.
Many send her packaged jams back home as gifts from the tropics-no need to carry them on the plane.

Visit her healthy restaurant during the week, too! 5630 Yahl Street #4, Naples, 514-0087, jacquiesjamming.com

Terry Banks heads Harvest Soup, with a steady stream of customers taking home her gourmet hot ad cold soups-there’s cabbage; Watermelon; carrot, orange and ginger bisque, vichysoisse, cream of mushroom, tomato, and my favorites, beet, and black bean soups.
Her Black bean is deliciously unique, not like a Cuban style black bean soup.

It’s an enticing mix of onions, vegetable stock, carrots, chipotle peppers, cilantro and touch of garlic.In the photo, I’ve added a touch of cream; you can add your own diced onion, cilantro and desired hot peppers! I also like the red beet soup, too.

Bella Maria Café is the “go to” booth for wonderful, freshly homemade desserts. Maria Iribarren bakes the delicious tarts-today there were blackberry, raspberry and apricot tarts, with delicious berries atop a a light custard.

the quiches are a must-have, with several to choose from!

Son Franco assists. Visit the homey Bella Maria Café Restaurant on 5th Avenue South for authentic Chilean and Spanish cuisines-try the choclo-meat and corn pie, terrific paella, many tapas, and get a taste for really unique cuisines and wines while you sit on the front patio and watch the world go by! 489 5th Ave South, Naples, 403-7222

“Mango Man” David and Jenny Burd are master gardeners-nourishing many of Naples fruit trees. David personally grows over fifty tropical fruits such as carambola, calamondin, mangoes, starfruit, jackfruit.

Jenny makes lush preserves, chutneys and jams such as Ulster marmalade, raspberry preserves, fig, rhubarb and ginger, sweet cherry, apricot, mango and cherry. She also has dehydrated fruits to nibble on. Try one of the seven natural loal honeys, including lychee, longan, orange, palmetto and Naples wildflower.

Rolle Eldridge ha a good variety of produce that finds a home on my table;

Mary’s produce is complementary.

Captain Kirk’s has been my “go to” spot for fresh seafood for years! I serve guests seasonal soft shell crabs, crab cakes, tripletail, Gulf pink shrimp, smoked fish dips, Florida lobster tails, Florida grouper, and choice salmon. 629 8th Street South, across from Cambier Park.

I can’t resist buying some of Tricia Aldridge’s Jubilee Handmade Soaps-you can detect their scent from a few booths away! Depending on the time of year, you’ll sample Anita’s Guacamole & Chips, Nick Battey’s Organic vegetables from Inyoni Farm, Jimmy P’s meats, Old Times German Bakery, Worden Farms, Naples Pasta Company, The Sauce Lady, and French Bread Oven.

Come on down this Saturday to Third Street South!

De Antaño Parrillita - El Calafate, Argentina

2011-06-01T23:12:00.028-04:00

El Calafate is a Patagonian town well known to those who seek natural beauty, and it is a magnet for international hikers, climbers and backpackers. It's also the take-off base for many less energetic folks to explore UNESCO Heritage site Los Glaciares National Park and hike numerous beautiful trails. Walking (with crampons) on spectacular Perito Moreno Glacier is a must-do! We heard that seeing it by a full moon is a special treat, especially as bits of glacier break off with a loud "crack"!!

Putting on Crampons Before Climbing Perito Moreno Glacier

The Face of Perito Moreno

The blueberry-like, blackberry-tasting calafate berry is used for many recipes and remedies. Restaurants like lovely Pura Vida, and simple pizza at La Lechuza are common tourist destinations. We had a great time horseback riding and dining at Estancia Nibepo Aikewe. We wanted more of a local's spot for a dinner. When several locals recommended De Antaño as a favorite, we knew we were in for a special evening.

It's a couple blocks or so off the main Avenida del Libertador. The small brick building is perhaps a hundred years old, with corrugated steel roof and an authentic oven.

It's known for its grilled foods, and the co-owner-chef is a master!

The Alchemist's Grill

His wife manages the front of the house's two small dining rooms.

We ate there several months ago (I'm slow on posting) and wanted to try some of the less common dishes. We were very pleased, er, ecstatic with our grilled selections.
When we arrived, there were tables filled with locals who finishing as we sat down.

Soon arrived a fun quartet hailing from Portugal, Great Britain, France and Australia.

The restaurant menu is in Spanish and English.
We started with a delicious bottle of Altas Cumbres Malbec. A selection of freshly baked breads came to the table (I think it's part of the 12 pesos cover charge). We chatted with our fun neighbors, and soon had a good rapport going.

The 28 peso ($7 US with a 4 to one peso: dollar conversion) Salteado hongo dish of fresh local mushrooms is an earthy ambrosia! A good-sized collection of lightly sauteed mushrooms elevates the selection to a gourmet's feast.

This treat puts the usual reconstituted morels, black trumpets and other mushrooms available in the US to shame with their fresh, bold tastes and meaty textures. Highly Recommended!

The menu is surprisingly all encompassing for a little spot. There's lamb, asado or ribs, rump steak, flank steak, skirt steak, fried provolone, chorizo, morcilla and various combination platters. A mixed grill, or parillada would be the best choice for three or four diners. There's even goodies for vegetarians.

The 64 peso Mollejas, or grilled sweetbreads were the best sweetbread preparation I've Ever, ever had- so delicate in taste-tender inside with a crisp outer texture and a slight char. Off-the-scale delicious!

One woman at the next table said she'd never eat such a thing. Pamela, as if on cue, boldly got up, walked two long steps to their table with a fork-sized piece and said she'd not leave them until the woman tried it and loved it! The woman, after some vino and urging from her companions gamely tried it, and her subsequent smiles were all we needed to see! She said " I've never had anything so delicious. I can't believe I've avoided sweetbreads all my life!" We assured her that after these, any others prepared outside of a good parillada could be a disappointment. Highly recommended!

More adventuresome, we shared Chinchilins, or grilled chitlins for 35 pesos.

Again, we were amazed at the tender, not rubbery texture and crisp exterior. The chef is a culinary master of heat and timing. No, we didn't offer these to the brave souls at the next table- that'd be really pushing our luck. We quickly made "all gone" with the order. Recommended!

We had some other tapas that were delicious, one was a Tapa con guarni with nicely seasoned meat and potatoes. Good, but not outstanding. Argentinean grilling is where the gold is!

Frutas flambeadas con rhum y helado for 28 pesos or $7 was local and imported apples and berries richly flambéed with rum, accompanied by a creamy vanilla ice cream, making a lovely end to a most wonderful meal.

Overall our multiple delicious plates, dessert and bottle of Altas Cumbres Malbec, plenty for three healthy eaters, came to only $70 US, or 280 pesos. I'd go back there in a heartbeat!

Owners with Cook in Middle.

While you're in town, visit the wildlife refuge near dusk, to see numerous wary flamingoes, waders, birds of prey and horses.

Flamingoes at Far End of Lake at Dusk

A several hour drive to El Chaltén, to hike by the stunning peaks of Cerro, or Mount Fitz Roy is well worth the day, and an overnight stay! El Chaltén means "smoking mountain" in the local Indian dialect, as clouds usually cover its peak. Climbing this peak is for experienced climbers. Robert FitzRoy was the captain of the HMS Beagle, who hired Charles Darwin as naturalist for the 5 year voyage.

Pami, Mi Guia!

De Antaño Parrillita, Gob. Moyano y 9 Avenida.de Julio, El Calafate, Argentina, 02902496486

Fort Myers Palm City Punishers Roller Derby-Best Live Entertainment Bargain Around!

2011-05-30T11:56:00.011-04:00

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I went with friends to my second Roller Derby in Fort Myers, and had a great time!

This is a fun family event, as the home team Palm City Punishers generally have home games the last Sunday of each month during the derby season. The girls on the team and their competitors are talented, tough, and give 150% of their all. The game and its scoring is fairly easy to understand-just ask the rabid fans to either side of you for the rules and maybe a few play by play explanations to get you started. Then buy beer, pretzels, pizza or chicken nuggets and sit back and watch the mayhem unfold! It's as rough as ice hockey; roller derby is played with four wheeled skates. The Punishers opponents sometimes survive a match. Broken bones prove this is not fake like wrestling!

The "Jammer", one per team with a big star on her helmet, races round the track, with her three blockers and her pivot trying to protect her from getting smashed by the opposing team's aggressive blockers as both jammers circle around and go through the pack. Once the jammers have gone around the track, the scoring begins. They earn a point for each time they pass one of their competitors. Blockers send jammers and others crashing to the floor, or into spectators who place themselves on the "suicide line" front row seats. Despite padding for elbows, knees, head and teeth, bones break and bruises are a badge of a bout well fought. A "pivot," one each per team with a fat stripe on her helmet, sets the pace. Each jam lasts for 2 minutes, or until the lead jammer puts her hands on her hips to signal the end. Then another tendon-tearing, bone-breaking jam begins!

Gail Force Takes a Spill!

At this latest bout, the Fort Myers Palm City Punishers (green shirts) beat their highly trained competitors, the Tampa Bay Bruise Crew, in a fierce brawling upset. It's amazing to watch Punishers like Anya Dixon #Colt 45, Jackscratchfever #23, Lil Miss Slambags, Serenity Storm and The Elexorcist #666 dish it out and take it.

Tampa Bay's Gail Force #55 was a force to be reckoned with- she took more than her fair share of bruising abuse. Others like Taz Maniac #7, Sassy Ash #277, and Stone Wall 73c ably put up a tough fight.

Jammer (with Blue Star on Helmet) Goes Down

Plunk down just $10 and come see a match in Fort Myers! Bamboozles Skating & Event Center opens on a Sunday game day at 5:45 pm, and the game starts at 6:30 pm. Bring a folding chair for your seat, as seats are limited.

Upcoming games are:
6/26 Misdemeanors vs Thunder City Derby Sirens
7/31 Punishers vs Gainesville Roller Rebels
8/13 Brownie Bruisers vs Twisted Sisters
9/25 Punishers vs Bradentucky Bombers

Bamboozles 2095 Andrea Lane, Fort Myers, 482-7119
Fortmyersderbygirls.com Facebook FMDG rollergirls

Twilight Restaurant & Wine Bar Sanibel Review

2011-05-10T22:14:00.014-04:00

Chef/owner Robert Parks’ latest Twilight incarnation is one of the better spots on Sanibel Island, worth a drive for those from mainland Lee County to check out the cuisine. I met my friends there to have a chance to talk for a couple hours, because the restaurant advertises itself as “Intimate dining returns to Sanibel.” While we enjoyed the food, the disappointingly excessive ambient noise level allowed about as little conversational intimacy as a popular sports bar! If you seek the advertised quiet "intimate dining"…look elsewhere, for now.

Robert Parks has been a dynamic culinary force on Sanibel since 1996. This current restaurant’s location is around the corner from the site of his first restaurant, Twilight Café at 751 Tarpon Bay Road, which was later occupied by Red Fish Blue Fish, Sweet Melissa’s and now Il Tesoro. Around1996, Robert started at Twilight Café, and became the chef/owner in 2000, staying there until 2006. He left Sanibel to open the short lived Rivals Sports Kitchen at Miramar Outlets in Estero. He returned to Sanibel in latter 2008, opening “The New” Twilight Café at 2761 West Gulf Drive at the former site of Riviera Restaurant and prior Nutmeg House. He moved again- in November of 2010 opning this fourth venture, “Twilight Restaurant and Wine Bar”, at 2430 Periwinkle Way, (the former site of Andrea’s Gourmet Market). He placed the more casual and tourist oriented Stone Crab-a Shrimp and Seafood House at the former Twilight’s 2761 West Gulf site.

One can easily drive by the Twilight Restaurant & Wine Bar’s small, raised sign at night. There’s scant parking in front and more spots behind the restaurant in a gravel lot. Walk past the diners on the front porch, and enter the one story restaurant. To the left of the dining room is the open kitchen with eight bar seats. A wall of noise hits you as you enter and remains throughout your meal, as sound loudly reverberates off the tall ceiling and uncarpeted floor. Twilight Restaurant is clearly one of the noisiest spots in SW Florida! Robert could easily drop the noise level by hanging inexpensive sound absorbent cloth from the ceiling. Outside of the vast improvement in noise reduction, comfort and ease of conversation, no one would complain.

We were quickly seated at our reserved table at 7 pm, and warmly greeted by Susan, our server. She quickly assessed our food preferences, asked if we wanted Sanibel’s finest water or bottled water, and was very helpful in steering us to dishes we might favor. The 60 some seat restaurant was nearly filled at 7 pm on this Friday. Susan ably covered our table and others. I recommend you make reservations to sit in her section.

We placed our orders and selected a bottle of 2009 Byron Pinot Noir ($40) from Santa Barbara County’s Santa Maria Valley. Medium bodied, rich with berry flavors and balanced, it goes well with seafood and meat dishes. Recommended!

There’s a good variety of wines, with 37 reds by the bottle and seventeen by the glass, and a similar assortment of white wines. The reds range from $25 to $90 by bottle, and $8-15 by glass, with good pour amounts. There’s Smoking Loon, Fetzer, Kendall Jackson, and Marques de Caceres at the lower priced end, with Groth, ZD and Silver Oak at the higher end.

Truly piping hot sliced bread arrived, accompanied by a large dollop of pesto in a dish of olive oil. Butter is also available. Don’t fill up on the delicious bread and pesto-save room for the ample portions to follow!

I’ve respected Chef Robert’s attention to diner’s allergies and dietary restrictions. There’s gluten free pasta and bread available, and vegan and vegetarian offerings.

The $15 Twilight Combo is a good way to sample three appetizers at once. Its pan seared two crab cakes are tasty, though without lumps of crab. There's clearly has crab within-ours appeared to be flecks of claw mixed with filler. It’s good, and a goodly portion for the price. Its lack of lumps clearly would not appeal to a lover of New England lump crab cakes. It’s not billed as lump crab meat, so it is accurately described. The order’s two coconut shrimp are a delight, with a tight, non-greasy crust enclosing a tender medium size shrimp. The star of the whole dish is the superb raspberry and citrus rind marmalade dipping sauce’s sweet and slightly tart tanginess! Robert would do well to bottle this ambrosia.

The two pieces of toasted focaccia bruschetta are nicely done. The crisp focaccia is topped with diced tomato, roasted garlic cloves and melted cheese. The corn salsa has crisp kernels of corn and a welcome mild chili-type heat. It’s a good deal for $15, and could be a full meal for some diners.

Susan suggested we also try the Goat cheese stuffed crab cakes with raspberry red pepper remoulade ($12). This wonderfully crisped quintet is delicious, warm and creamy!

We enjoyed the crab cake's savory melted goat cheese center. The remoulade sauce is a must for every mouthful. We greatly preferred this crab cake variation over the prior crab cakes. Recommended!

Other appetizers include: Caesar salad ($8), sesame crusted seared rate tuna on a bed of seaweed salad (10, other salads, and a roasted tomato bisque soup for $8.

The meal’s pacing was good, with one glitch.

Our three main courses were served “Auction style.” They arrived not with Susan, but with other servers in a hodgepodge fashion, rather than easily coming to each diner as ordered. It’s not appropriate when three entree plates have to be “auctioned off” as the server shouts over the noise, “Who gets the tuna?,” “Who ordered the lamb chops,” and finally “Aha, you must get the veal chop!” Professional restaurants have for decades set a designated “#1 spot” at, say, the north end of each table, and chairs/places are then numbered clockwise from there. Thus the order taker notes the meal and the precise person/chair, and any other server can then accurately deliver it. I hope this is not typical service, and prefer to believe it was a service glitch that won’t happen too often.

Each of the main plates/entrees comes with a choice of grilled broccoli, creamy cauliflower or spaghetti squash. I like that under each dish’s description there is a suggested wine.

My Grilled center cut veal chop was well worth $32! The large chop arrived wonderfully seared, medium rare as ordered, and it was a very good quality of veal. I savored every bite, alone or nicely accented with the sweet currant demi glaze (sp).

The accompanying roasted corn and crawfish mashed potatoes are a taste treat as one discovers each tidbit hidden in the warm mashed potatoes. I enjoyed the signature oak-grilled broccoli, which is first marinated in a blend of red onion, soy sauce vegetable oil and red wine vinegar. It’s then briefly grilled till nicely crisped in some spots. Highly recommended.

Many spots offer their version of seared tuna to cash in on the demand for seared tuna. Twilight’s seared tuna excels because it’s a better quality of tuna than most others offer (By the way, many claim a “sushi grade” tuna, which is not a recognized USDA “grade” or standard at all. Smile when restaurants make this empty claim.) Twilight Restaurant’s dish starts with a generous portion of tuna that’s higher quality than most “sushi grade”, coats it with crisp white and black sesame seeds, and briefly sears it. It’s served with wilted bok choy in a sesame coconut sauce.

This is nicely accented by the mildly-hot wasabi mashed potatoes. The whole dish is harmonious in its Japanese-inspired ingredients, tastes and textures. Recommended.

The $26 Grilled New Zealand rack of lamb’s chops are individually small as lamb should be. the combined Frenched eight rib rack supplies a generous overall portion of tender, flavorful and properly grilled ribs.

The port wine demi glaze (aka demi glace) is a great match for the rack. This dish is nicely accompanied with garlic clove and red pepper mashed potatoes. You’ll not get a better rack of lamb for $26! Highly recommended.

Other mains include the Pan seared filet of beef with goat cheese and basil mashed potatoes ($27), Grilled diver scallops over tangerine linguine (24), Seafood pasta with spinach (24), and Paella for $24. You can “Create your own Entrée” for $22-24, choosing from eight “proteins”, four cooking styles, over a dozen starches and nine sauces.

Twilight also has a “Build your own Pasta” section. For $17.95, choose a pasta type from five offered, two vegetable ingredients from a choice of nine, and a sauce from six. Want more? For $2-3 per ingredient, you can also add shrimp, mussels, scallops, grouper, sausage or chicken! Don’t come yapping to me, whining that you can’t find anything you like here!

Although there’s a decent selection of desserts like Key lime pie, we made “all gone” of our $8 Red Velvet Cake! It’s a rich cake with cream cheese-coconut frosting, topped with a drizzle of caramel sauce and candied pecans.

The three dollops of sweet whipped cream, one topped with a mint sprig, are a welcome touch to this Southern classic cake.

Pros:

Delicious food and sauces
A great variety of "create your entree" dishes

A vegetarian- friendly variety of choices

Gluten-free and other diet/allergy safe offerings

Decent wine variety

Owner may be on site at this or his other restaurant

Cons:

Very loud noise level and lack of sound absorption.. Conversation is difficult to hear over the din.

“Auction-style” meal service” – I do not believe this is the norm.
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The noise level does precludes "intimate dining’s" conversation. I overheard shouted parts of others’ conversations that I did not need to hear. Noise-averse diners should reserve a table at a time to best avoid the loudest 6:30-8:30 pm noise levels, or come during the summer lull.

Quieter nearby spots that do allow intimate dining include Sweet Melissa’s, Il Tesoro, Mad Hatter and the romantic Thistle Lodge.

Overall, the delicious food and other “pro’s” may ace out the "con" of loud noise level for some. I enjoyed and heartily recommend trying Twilight Restaurant's unique, delicious cuisine -just wisely choose the time to visit.

2430 Periwinkle Way, Sanibel, 472-8818, www.twilightonsanibel.com

"Beehive the 60's Musical" "American Idol" Finalist Paige Miles and Director Mark Danni's Hit Show!

2011-05-06T00:21:00.003-04:00

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Paige Miles is a star with a hit on her hands! The nationally known “American Idol” contestant is the lead in Naples' TheaterZone Director Mark Danni’s The “Beehive-The 60’s Musical!”, which opened May 5^th and continues until May 15^th.

The high energy musical starts with six "hot" women singing and dancing in mile-high beehive wigs and classic 60's attire, a sextet of vibrant musicians and cases of hairspray, and keeps the energy building through forty hit 60's songs. The talented women sing, dance and quickly establish warm audience participation through innovative use of “The Name Game.” With more wigs and dressing changes than a Vegas show, they segue from “My Boyfriend’s Back” and "Will You Still Love Me Tomorrow” to "The Beat Goes On." Christina Alexander, Nicole Corris, Cherry Hamlin, Courtney Whittamore, and Megan Yelaney each shine with their solo turns in the spotlight.

Remember where you were on the early afternoon of November 23, 1963? Relive hits from Janis Joplin, Petula Clark, Aretha Franklin and a few dozen more. These songs come alive again on the Community School of Naples’ G&L Theater’s stage. There’s a darker side to the Sixties, and this is highlighted with lithesome Megan singing the powerful lyrics of Janis Ian’s “Society’s Child,” while looking like a 60’s folksinger. (Guess who!) Some thought the show ended after a rousing thirty songs, but it was just intermission!

The second act starts with bold “River Deep Mountain High" and “Proud Mary." The audience was mesmerized as Courtney ably tackled a demanding trio of Janis Joplin hits. Then the full company came onstage in a great finale. Whether you lived in the 60’s or were born too late, the music gets you going- no one’s attention drifted during this show! For many "of a certain age", the songs and Paige’s words brought back powerful Sixties memories. There is an easy interaction between the singers and the musicians that was cleverly and effectively done. Kathleen Kolacz's costumes are authentic, with high white go-go boots and some appropriately slinky dresses getting the audience's admiration and applause.

Paige comes full circle with this production. Born in Naples, Florida, she attended The Community School of Naples. Mark Danni heard her sing Aretha Franklin, and recognized her vocal talent and heartfelt delivery, and encouraged her career. Paige went on to American Idol and was one of the final 11 contestants, selected from numerous applicants nationwide. She then went on to appear on the David Letterman Show, and the Ellen DeGeneres show, and has just finished her first singing album.

"Beehive" is a terrific homecoming for her. Soon she'll return to her new home in Los Angeles to tackle TV, film and other ventures.

"Beehive" runs from May 5-15. Don’t miss this show!

Tickets are $43 & $48. More information is online at http://www.theatrezone-florida.com. It’s also time to get tickets to the next TheaterZone season, which is now online.

A warm thank you to Mark, the cast and musicians, and all those behind the scenes for continuing to bring top quality shows to Naples.

MiraMare - Naples Elegant Waterfront Dining with Wallet Friendly Prices

2011-05-05T13:41:00.034-04:00

For beautiful outdoor dining on Naples Bay with delicious food, MiraMare is the place to be. Add attentive service, live music or background music reasonable pricing and a nice breeze, and you just don’t want to leave your table.

Sal and Alyce Sinzieri’s elegant Northern Italy- style restaurant is filled for lunch and dinner during the season with happy campers. I’ve been back several times over the past two years since my first review, and found things just get better. The prices are great for the quality and amount of food, especially with the three course “First Seating” dining from 4:00 to 5:30 p.m. for $20.11. Often, diners happily order an extra plate to take home with other portions. One can easily have two full meals from one. What rich Italian sauce doesn’t taste better the next day? At the 4-6 pm Happy Hour at the bar, drinks and house wines are half price. What a way to welcome the evening!

I went with friends to celebrate a birthday. When word gets out there’s a birthday here, the whole world seems to celebrate- your tablemates, servers and perhaps 30 nearby guests join in singing and wishing congratulations. This is a family friendly setting, especially with Sal’s son John Paul and his wife on site, too. Shy? There’s just no place to hide from friendly well-wishers!

Start with the boldly colored mixed salad’s rich mixed greens, slivered carrots and plump tomatoes ($8).

Share a bottle selected from numerous Italian wines, and some American or even New Zealand wines. They generally range from $30-75. We enjoyed the Swanson’s Vineyard 2009 crisply fruity Pinot Grigio. The glasses have MiraMare’s name etched onto the bowl. Toast to your friends’ and family’s good health, and being able to enjoy Naples’ wonderful setting.

Fresh thickly sliced small bread baguettes arrive with tulip-formed pats of butter on a MiraMare bread plate. Attention is paid to every detail.

Start with crispy fried or broiled Calamari (12), Eggplant rigatoni in a rich red sauce ($20); a huge plate of Medaglioni di Aragosta- lobster filled ravioli with scallops with a tarragon cream sauce (28). Taste Agnolotti di vitello ‘s ravioli filled veal and spinach in a mushroom truffle cream sauce (22). Pizzas are $11 to $19 for one with lobster, shrimps and calamari. They are baked in a special Italian hot brick oven.
The lobster filled ravioli are huge, and filled with real chunks of lobster.

The plate is piled high with the large raviolis. They are served piping hot, and the sauce is a wonderful complement to the ravioli.

My Spaghetti con frutti di mare (28) had people from other tables coming by to take a closer look!

This huge portion is pure seafood eye-candy with chunks of lobster, whole medium size shrimp, clams, meaty mussels, and calamari rings in a spicy tomato sauce on a bed of spaghetti.

I’m picky about having seafood cooked properly, and MiraMare’s chef could give lessons to other chefs on how to do it right. All was tender, and after sharing with my tablemates, I still took home a large amount for the next day.

The Pan seared salmon (28) arrives perfectly seared, with a light honey, apple and berry Dijon (mustard-based) sauce. (No sauce in this photo, to suit a guest’s allergy request).

The generous slice of polenta is rich, tasty and far better a starch than the mashed potatoes often served elsewhere. Searing gives an attractive appearance and another layer of culinary depth. The vegetables, (hidden in the photo), taste lightly grilled and are served still slightly crisp. Again, attention to details at MiraMare makes the difference.

I really enjoy the Sautéed shrimps with brandy and shallots cream sauce served with wild rice (32). Six large shrimp are pan sautéed till just tender, and a touch crisp on the edge. There’s a generous portion of nicely cooked wild rice.

The brandy and shallots cream sauce lets the shrimp’s sweetness shine forth with the sauce- a rich dipping delight.
There’s also veal chops, NY Strip steaks, Stuffed chicken breast, pastas and vegetarian plates.

Throughout our dinner we heard classics like Sinatra's "Love and Marriage" and great live music by J.C., who specialized in musical memories of yesteryear.

Ready for dessert? There’s a good variety of gelati and sorbetti for $8. I enjoy the delicious Tiramisu Classico which is a steal of a deal for $3.50, and love the Chocolate layer cake with a rich chocolate cream, covered with chocolate ganache for $9.

The Limoncello flute, with a refreshing lemon gelato swirled with limoncelo liquor, is served in a flute glass,

birthday style! It’s light enough to follow the most filling meal, and there’s a generous pour of limoncello within. Elegant!

Want a beautiful spot to relax? A place that your guests will always remember for its beauty and delicious cuisine. MiraMare's your spot.

MiraMare Ristorante, 4236 Gulf Shore Blvd, Naples, 430-6273, miramarenaples.com

Savor the Flavor -The 2011 Community School of Naples' Food Festival & Live Music Program

2011-04-30T23:09:00.066-04:00

Savor the Flavor is a yearly fundraiser for The Community School of Naples. The $100 ticket is a great way to sample the cuisine of fifteen restaurants, try great wines from The Wine Merchant, and enjoy live music. The restaurants donate the food, staff and setups, and attendees happily visit the restaurants over the ensuing year, especially with coupons to try out! The tickets and silent auction items directly benefit students with scholarships and other assistance at the Community School. A good afternoon rain cooled off the day, so the evening was as rain-free delight!

The Trail Café & Grill led the pack from the starting gate with their signature Razzleberry stuffed French toast-so rich in berry goodness. The Homemade chicken salad with crackers is a keeper, and is not like any chicken salad you’ve had before! This is one of my favorite spots for breakfast and lunch, and with a full liquor license, will soon open for dinner, too!

Trail Cafe owners Christopher and Patricia Jubinville

Rossopomodoro turned heads with their tender Gnocchi and its a delicious rich red sauce. Their Bruschetta is perfect for a spring or summer evening with cold freshly diced tomatoes. Co-owner Francesca Neri (on right side, below) and friendly staffers happily were meeting and greeting people.

Rossopomodoro, with two ovens, one for regular Italian cuisine, and another just for pizza,is a magnet on 5th Avenue South, is so popular that Neri will open a second Rossopomodoro- in Fort Lauderdale soon.

The Capital Grille is tops for me in Naples for steaks, service and ambiance. Their Kona crusted seared tenderloin with shallot butter is beautifully cooked, and the shallot butter is a savory delight you could happily add to any steak.

The Lobster Macaroni & cheese is the best in town, with four wonderful cheeses. Don’t miss their several course wine dinners over the summer!

Chef Alain Petitbon (on right, below) offered heavenly conch fritters with a New Orleans style remoulade sauce, with just the right touch of cayenne pepper for heat.

The fritters are full of conch, and the remoulade sauce is a carefully honed balance of flavors. The classic sauce, invented in France and a New Orleans classic, includes Worcestershire sauce, garlic, capers, scallions, parsley, olives, celery and various chilis within a mayonnaise base.

Service by Jordan’s Asparagus tips wrapped in coiled puff pastry was a welcome surprise!

A thin layer of prosciutto was between the grilled asparagus and the pastry, giving a nice slightly salty taste that wonderfully complements the asparagus.

Alexanders’s Restaurant had people come back for seconds on their Jumbo lump crab cake with a light Maine lobster sauce. This was paired with the Miso Butter fish with a tropical mango sals and rice.

“To die for!” said one woman as she went back for thirds! Alexander’s closes for the summer, so visit the reetaurant at the end of September to try these delights.

Want a great New England style Lobster roll slider? Go to The Dock at Crayton Cove, for their slider that’s packed with lobster and no fillers!

Their Chilled minestrone is a perfect soup for a hot summer’s day.

The Sauce Lady hit home runs with Mushroom Boscaiola sauce and also a rich meaty Beef Bolognese with meatballs and pasta.

Ela Vivonetto (on left, above) uses great family recipes for her beloved sauces. You can sample them from her internet store, or coming to the Third Avenue South Farmer’s Market behind Sea Salt.

I took a breather to say hello to Mr. Bob Beamon, a hero to many since he set a new Olympic world record in the long jump by beating the previous landmark.

Mr. DeVito and Mr Bob Beamon

He didn’t just set it an inch or two past the prior record, as might be expected. He exceeded it by just under two feet during the 1968 Mexico City Olympic Games! This 29 feet, 2.5 inch record, known as “the leap of the century,” was not touched for 23 years. He still holds the Olympic record! Even more amazing, this was done in the higher altitude in Mexico City, where there’s less oxygen available in each breath, AND there was a slight head wind, not a tail wind! He’s also an accomplished motivational speaker, and fine graphic artist-see his works at Art of the Olympians in fort Myers.
A bonus for Naples-this soft spoken gentleman and his family are moving to Naples, after living in Chicago and New York!

“Year-os”, not “guyros” or “jeeros” is the Greek way of pronouncing the delicious roasted meet on a pita slice, with tomato slices, onions and feta- The Greek Gourmet does it right!

Visit them for a filling Greek salad topped with great feta cheese and a choice of great entrees!

Café Normandie brought a Touch of France with Beef Bourguignon and baguettes. Followed by a rich crème brulee, I could not ask for more! This intimate spot is often standing room only for their popularly priced cuisine.

The Strip House, known for great steaks, did a switcheroo that had many coming back for seconds! Their Strip House roasted bacon salad with baby arugula, grape tomatoes and Russian Dressing was tops!

They even gave out the recipe for it, (with maple syrup and dark molasses) however it’s easier to order it at the restaurant. While known for their 20-some layered chocolate cake, they gave sample mini-cakes that also had the right stuff.

Rita’s gave a refreshing break with rich, juicy ices. Try a Mango, Raspberry lemonade, Wild black cherry, or Iced coffee Cream ice-you’ll be glad you did! These are light years better than the ices you had as a kid.

The Wine Merchant brought a bounty of Pinot Noir, Merlot, Chardonnay and other great wines, sourced from around the world. Trying the assortment is my kind of geography lesson! Now’s the time to pay them a visit, as there are many great bargains to be had as season ends.

Stevie Tomato’s Sports Page kindly brought a variety of beers, wines and mixed drinks.

Enchanted Rock Martini Bar created special “Savor the Flavor” martini’s that were very popular.

Emack & Bolio brought their top sellers-Chocolate addiction Ice cream, and the Deep Purple Cow. Great things to savor, in all four seasons!

Gracie’s Cup Cakes own Grace Bolen brought many artfully displayed mini cupcakes, including the ever popular Red Velvet and some chocolate cupcakes that are my favorites!

Grace Bolen with Mini Cupcakes

There’s a new strawberry icing topped cupcake that’s well worth a visit. Her Naples and Fort Myers’ shops’cupcakes grace many fine dinner parties- enjoy the best at Gracie’s!

Talking to guests at the event, quite a few got to taste delicious food from restaurants they’d heard of but never visited. Now, these attendees will visit some of the restaurants, knowing how good some of the dishes are. There you have it. So many people coming together to help students at the Community School, and networking to help support the restaurants that support the Community School.

Latitude Restaurant and Piano Bar - Delicious Food in a Beautiful Naples Setting

2011-04-26T23:12:00.067-04:00

Latitude’s opening is a wonderful homecoming for Naples diners, as Executive Chef Ross A. Peterson takes over the helm at Latitude, Naples’ newest restaurant. To cut to the chase, I have found the food is delicious and attractively plated, service is prompt and attentive, and the ambiance is warm and relaxing. Pretty bold words for the second week of a restaurant’s existence, I know!

Chef Peterson has a solid following in town, having been Executive Chef at Naples’ Roy’s then at Syrah, then Trilogy on 5th Avenue, and he’s also been a private chef as well for over a year.

His homecoming comes as part of a winning team. He has partnered with Britta and Marc Schulze, who have great people skills, and with David Ogilvie, who also has been crafting German cuisine and preparing other cuisines for years in Bonita Springs.

Exec Chef Ross Peterson, Britta & Marc Schultze, Chef David Ogilvie

A lot of thought and training prepared Latitude for its April 18^th opening. This has been enhanced in the evenings in the Piano Bar with singer/pianist Lilah Carson, and also The High Voltage Band.

Latitude is near Tiburon at the site of Paul Sturkey’s Encore, which then briefly became Café Italia. The ill-fated Café Italia suddenly closed both this and their Estero location. (Perhaps too much expansion too soon, and prices too high for pasta.) Latitude comfortably seats over 320 people inside in the dining room, banquet room and piano bar area, and perhaps 60 more on the patios. Parking is ample.

I really like the décor; it evokes an ambiance of a bygone era, Art Deco and Erte. It’s blended with a fresh exotic Asian-like natural touch of reeds and orchids, with a touch of 70’s as well. The décor is berry inspired, think a rich red wine, with purple, plum and blackberry palette to enhance your palate. The servers have rich purple shirts and black pants. The booths have purple seats and black napkins, and the left side wall to the open kitchen is a rich cherry wood. Italian wall sconces have bold splotches of vineyard colors. The high walled booths are nicely separated from each other, giving privacy. They are backed by a 70’s era retro rectangular brocade, and topped by Art Deco stainless steel curves and polished orbs. The cherry wall is inset with halogen lit vases, globes and other items. Oil paintings and photographs abound. This a warm, inviting spot, tastefully decorated.

The music from the piano bar may waft in with a piano soloist, or richer background sound from a three piece band, pianist, guitarist and drummer. After 9 or 9:30 pm or so, the music really livens up!

The High Voltage Band

I shared a booth with three food lovers/cooks who are pretty tough on restaurants. I like to see the workings of a kitchen, so I’d sit again towards the back in a more private high backed booth by the open kitchen. Great spot to have a peek at the flatbreads coming out of the gas fired oven and the cooks and dancing flames on the line.

Others may prefer the open dining room. Some like to first unwind, chat and have drinks in the piano bar as we did. Daniel, our experience server, is very personable, and good with suggestions on dishes and wines. The table is set with white linen, black napkins (hides many sins) and large glass goblets. A basket of warm German style rolls and sweet, unsalted butter follows.

Latitude bakes all of their breads, rolls, pizza and flatbreads from scratch. There’s a machine in the back that takes a sheet of dough, and rolls it into some 20 rolls, ready for baking, in the time it’d take me t make 3 rolls.

In time, Latitude’s bakery will sell breads and pastries for takeout, too. The also prepare their own wurst and other charcuterie. While some three German dishes appear on the menu for now, look forward to more traditional items to follow.

We started with crispy golden calamari with a side of thai chili aioli ($11). The calamari are delicate in size and lightly breaded with perhaps panko crumbs, quickly flash-fried till just golden, ad served hot and crisp.

Unlike the heavy, frozen thick rings at other spots, these are a wonderfully light appetizer. The Thai sauce has just enough zing to make you want to quickly finish the whole plate!

We shared a triple onion soup au gratin ($7), a rich variation on a traditional French classic. Chef Ross makes this soup over 3 days, so it the mellow beefy broth takes on complex layers of richness. Three cheeses-Parmesan, Gruyere and Swiss are used, and perfectly browned to a delicious slight crispness on top. The sliced onions are richly caramelized. As a bonus, there are grape-sized whole pearl onions as in the soup, giving a crunchy texture. This is a must have, anytime of year.

We took a break with the baby spinach salad ($9), topped with grilled mushrooms, bold pancetta, and tasty tomatoes. The dressing is light, letting the greens and pancetta lead the way.

The braised lamb flatbread ($10) was an unexpected hit, served hot from the oven. It’s big and bold with savory smoked Gouda cheese and roasted tomatoes, with a lively and harmonious spice blend. It comes pre-sliced. This is finger food, so use both hands and enjoy the rich lamb taste accented by Chef Ross’s fresh garden delights. This is a filling meal for one, or two light eaters! Recommended!

The Poke tuna ($12), topped with a crunch seaweed salad. Poke (POH-kay) is a favorite in Hawaii since the late 60’s, with the freshest sushi grade tuna “cooked” in a soy-citrus marinade. There’s many recipes for this sushi favorite,-cooks may include diced onion, ginger, green onion, sesame oil, and often have Macadamian nuts, furukake spicing, chili flakes, garlic and diced avocado for good measure. I didn’t get this tasty recipe-it does have the crunch of diced cucumber and some red cabbage. Be sure to have some tuna and crunchy fresh seaweed in each bite for a great contrast. It’s a keeper, and a very generous portion! Daniel, our great server and a fellow scuba diver, is very helpful recommending dishes to suit our varied palates!

I had the Latitude punch ($9, with a mix of vodka, fruit flavored liquors, pineapple juice, cranberry juice, and a splash of lemon-lime soda. It has an overall good “berry” flavor. Tablemates enjoyed the Belle Gloss 2009 Pinot Noir and a great Colorado microbrewery’s beer, Draft Boulder Beer “MOJO,” that’s tops with a twist of lime.

There’s a full bar, and a wide assortment of cocktails, martinis, domestic and imported beers. This month and next, choose from an unusually good deal on selected wines by the bottle!

Try the fried Pepper Jack cheese, rolled tightly in a flour tortilla, egg-washed and lightly breaded with good spices and deep fried, and served with cilantro-infused sour cream and fresh pico de gallo (diced tomatoes, onions and jalapeno)! This is cheese with a saucy attitude!

Time for second courses! We started with the U-10 day boat scallop kabob ($25), with mint scented cream and demi-drizzle. The large scallops are fresh, nicely seared, and are butter-tender. The sauces complement, rather than take attention away from the scallops. The grilled onion, grilled red pepper and tender bok choy, topped with slender green onions and fresh basil, completes an attractive and filling fresh light meal! Highly recommended!

Nobu’s misoyaki local grouper ($25) was the hit for two people at our table! The fresh grouper has a crisped surface that contrasts with the moist tender fish. Googling “Nobu misoyaki”; it is a marinade with miso (fermented bean paste, mirin-sweet wine, sake and some sugar. (BTW, Japanese eel sauce has a similar mixture that’s greatly reduced.) The delicious, light fish comes with bok choy, rice, and citrus-laced shoyu sauce. This also may come with “butterfish,’ instead of grouper. Highly recommended!

The truffle salt-grilled filet mignon ($29)is one of the best filets we’ve had in Naples in a long time. The beef is tender, tasty, and has a wonderful seared crust. It’s a good sized portion for $28. It comes with a roasted apple demi-glace, mashed potatoes (with some garlic) and grilled asparagus. The beef comes hand selected from their private butcher in Port Charlotte. The filet was served medium rare, just as requested. Highly recommended!

The center cut “Kassler” pork chop ($24) is another good sized portion. It is smoked and served bone-in. This German rustic classic tastes and has the texture of an aged ham, rather than a pork chop. I really like the sauce! It will come with Hamburg –style roast potatoes; we had mashed potatoes and asparagus this first week. Some might pan sear it, and serve with sauerkraut.

Others nearby raved about the lamb chops and the Latitude meatloaf. Next time!

Guests can talk with the four owners. Britta and Marc Schultze are a wonderfully friendly couple from Germany. Marc had run a restaurant in Germany in the past. He knows and does what it takes to have people of all ages happy and well fed. Executive Chef Peterson and David Ogilvie are quite experienced in “back of house” operations. David’s also an experienced baker. As time allows, he will start baking and serving various classic German and European breads, like pretzel bread and broetchen. All bread is baked from scratch on premises, starting at 5 am. They have all tasted and tested each dish out many times before it became a “keeper”, earning a spot on the menu. The food is as fresh as it can be-the European way. Soon, they will also kick up the charcuterie, and offer an amazing assortment of wursts and even Westphalian ham.

Dessert time! “The desserts are magnificent”, my companions say! All are locally baked by Paw Mikkelsen’s Pastry Shop; he’s a former Ritz-Carlton pastry chef. Each dessert is a tasty work of art.

My top two are the apple strudel ($6) and the pecan tart ($6). The warm apple strudel is prepared European style; thin with light flaky dough caressing slightly crisp apples, most importantly it’s prepared without gobs of added sugar.

There’s a light dusting of confectioner’s sugar on top. It comes with a light sauce and a bit of fresh whipped cream decorating the plate. Delicious!

The pecan tart ($6) is bursting with flavor, and the crust is a work of art. Two can share this easily!

The fruit tart has fresh seasonal berries, a custard filling, and perhaps an almond paste base, within a delicious crisp crust.

The hazelnut bombe is filled with a delicious mousse!

We greatly enjoyed the food, attentive service and the warm ambiance of a bygone era. The privacy of the booths is a welcome plus. We left as the band in the piano bar played a rousing “Twistin’ the Night Away” around 9:30 pm. My guest JC said “I had a big lunch earlier, and I still enjoyed my dinner and the pacing, and didn’t feel too full!” We walked around the restaurant, and peeked in the banquet room, and walked by tall reeds and pots of orchids in bloom. Latitude is a keeper!

2500 Vanderbilt Beach Road, Naples, Suite 1100, 596-5600, www.latitudenaples.com

Sophia’s Ristorante Italiano

2011-04-19T17:49:00.004-04:00

Sophia’s Ristorante Italiano is the best traditional-style Italian restaurant in Collier County.

There, I’ve said it! Others will try to claim that honor on basis of their half price offerings, white linens, or “atmosphere.” Some stuff the “Tripadvisor” sites with family and friends crowing about their hyped goodness. Nice try. None offer the Sophia's triad of good ambiance, great food and attentive service. The clear choice of those who have dined in Italy is Sophia's, not the other well known, highly advertised Italian spots in town.

It's much of an upscale Mom and Pop family friendly place, a hidden gem, only Mom and Pop are gourmet chefs. Owners Jay and Camille Cherr have been more than just passionate about their Italian heritage. They went to Italy to live and learn the best Italian cooking in home cooks and top chef’s kitchens! Venice, Florence, Turin and the Amalfi Coast - every place has its style. Jay and Camille graduated from Scuola Italiana Pizzaioli –that’s the top International Pizza School to you. Jay’s family hails from Sicily, so you get a southern style as well. He’s run Susie’s Diner on Marco for 15 years, and many of his customers drive up from Marco for dinner -that’s double success in my book.

Sophia’s motto is “Eat pasta, live longer”. It may give you an extra month or decades, people’s mileage will vary. The pasta is all homemade, daily, and it tastes better than the store-bought dried pasta. Ravioli and tortellini don’t lie. Bread is freshly baked.

NYC’s Little Italy or Boston’s North End have their delicious Italian spots, and aficionados of these cuisines will feel at home with Sophia’s traditional Italian cooking styles.

Sophia and Jay Cherr

Sophia has what to be proud about! Sophia Giovanna was born on August 28, 2009, and was at her namesake restaurant on day one in January, 20100! She’s often present, majestically dispensing smiles and giggles to her admirers. Sophia’s has beautiful marble throughout, courtesy of the prior Roman Oven’s masons. Walk around, look at the attractive decor, and peer into the kitchen. Check out the specially built pizza oven. The kitchen was originally open to those seated at the barstools in front, however a poll clearly showed a preference for a barrier to be put up.

My Italian friends (and great cooks) Marvin and Alexa note that the ambiance is that of a casual, comfortable neighborhood trattoria, rather than a white linen ristorante. It’s casual, friendly and family oriented. Here, tables of 8, 12 and 14 people are common, as a family comes together to share a birthday or other event. The level of service and the food style is that of a ristorante, so you get the best of both worlds. Camille, Jay and Sophia make the rounds. I really like owners who care enough to be on premises and actively interact with their diners.

I like to dine out with 4-6 people sharing dishes. It makes for great conversation, as plates are passed. Each person pipes up their opinion, or gives s simple tell-all grin or thumbs-up. Sophia’s is the place for this, family friendly, and people at other tables are not shy about asking what we liked! To suit our style of dining, Jay put several dishes on each plate for our group, and it also took up less room on the table.

Sophia’s grilled calamari ($13) is delicious! It’s more unique than the fried variants that abound in town. Sophia’s also serves the fried, or fritti style. Timing is everything, a little too long at other restaurants, and you’ve got a rubbery texture. Calamari are cooked with love, with nice herbs and spices, and drizzled with a balsamic reduction. The grilling adds a fresh outdoor taste to an Italian seaside classic. The bed of fresh greens are crisp and the tomatoes have a definite flavor, unlike those at grocery stores.

Trio of Cheese Tortellini, Salmon and Pappardelle Bolognese

Fresh Atlantic salmon is complemented with fresh garlic, artichokes and capers in a lemon-white wine sauce with touch of cooked garlic ($27). It’s cooked till just tender, and the light spicing nicely sets off the fish’s taste. It’s a good size portion, and you may take some of the salmon, mashed potatoes and vegetables home!

The pappardelle Bolognese ($21) is a hit! Fresh homemade pappardelle, the wide noodle pasta, comes with a generous portion of Bolognese sauce’s blend of veal, beef and pork. The taste is vibrant and big- this is not your typical Italian restaurant fare A Bolognese sauce may contain various proportions of onion, tomato, celery, carrot, beef broth, thyme, red wine, and olive oil. What makes or breaks it is the sauce’s meats, and this slow cooked sauce brings it all together, in balance. Sophia’s doesn’t overspice, or cut corners on the meat. I really like that be sauce has chunks of meat, rather than it being finely ground, giving the sauce more flavor. This is solid very good comfort food, as you’d have it in Italy, not NYC.

The cheese tortellini, with rich four-cheese Alfredo sauce is a good starter. The hat-shaped tortellini are cooked properly al dente.

Have a glass or bottle of wine. Pricing is wallet friendly, and it’s a very good assortment of Italian wines. We loved our red Rocca Sasyr wine.

Sophia’s Caprese salad ($14) is fresh! It comes with fresh mozzarella, plum tomatoes, Prosciutto Di Parma, farfalle bow tie pasta.

It’s topped with extra virgin olive oil, fresh basil, roasted pignoli nuts and finished with a balsamic reduction. The pine nuts add a great taste and texture.

Each dish is a good sized portion, and the tastes are bold, not shy!

We also had a trio of veal marsala, Milanese, and piccatta on one plate, as a taster for the individual dishes.

The signature veal chop Marsala is a 14 ounce center-cut milk-fed veal chop, pounded and thinly breaded, then pan fried with Italian breadcrumbs, and finished with extra virgin olive oil. Arugula and cherry tomatoes add to the feast, and the whole dish is topped with a homemade balsamic reduction sauce and served with pasta. It’s crisp, not oily. Highly recommended!

Veal marsala’s ($27) pounded veal is cooked with imported Marsala wine, fresh mushrooms, sage and other herbs and spices.. Recommended!

Veal piccata ($26) had fresh artichokes, capers, white wine and lemon butter sauce. The sauce gives a nice slight lemony tartness, the capes a bite and slight saltiness, he way it should be done! Two thumbs up!

Bella Sophia sole ($29) is a big seller, topped with fresh chopped plum tomatoes, fresh garlic, sautéed onions, Kalamata olives and capers sautéed in white wine sauce, finished with a balsamic reduction, served with garlic mashed potatoes and vegetable or a side of pasta.The fish is tender. A must have!

Bella Sophia Sole

Next time, we’ll try the Zuppa DiPesce Alla Sophia ($39) with fresh main lobster tail, jumbo shrimp, clams, mussels, scungilli and calamari.Others gave it a high rating.

Or try the veal chop parmigiana - 14 oz. center cut milk fed veal chop thinly breaded and pounded, topped with our famous marinara sauce and mozzarella cheese, is served with a side of pasta.

Leave room for desserts!

Cannoli, the Italian pastry shell filled with Ricotta cheese and chocolate chips, are topped with powdered sugar and filled just before serving. Otherwise, they get soggy.

The cheese cake is delicious-nice and light, New Jersey style, with a rich raspberry sauce on top- take home a piece! The family recipe uses fresh imported Ricotta. Another cheese cake offers a hint of orange citrus.

If you like tableside preparation, the cherries jubilee and bananas Foster ($22 each) are the way to go!

Tiramisu, Cheese Cake, Cannoli Desserts

Sophia’s tiramisu is one of the best- light rather than heavy, it’s a perfect dessert.Savoiardi (lady fingers) are dipped in espresso and a hint of Kahlua, layered with mascarpone, light whipped cream and dusted with cocoa powder. The taste is terrific, top to bottom. Tiramisu doesn’t get much better than this.

I like the bright, Mexican style plate.

We like the almond cantuccini, what some call the tiny biscotti, or twice baked cookies, that are half the size of your finger. My friends love to dunk biscotti into Vin Santo, a sweet Italian dessert wine.

Cappucino is heavenly, with a thick white milky froth. So fresh and delicious!

Sfogliatelle are clam-shaped pastry with many layers, and a citrus touch.

If you frequent the two-for-one 3 course specials for $24 (including the $3 bottle of cheap wine), this is not your place. If you want Olive Gardens cuisine, or frilly $16 martinis, this is not for you. Sophia’s portions are generous. The place is filled every night for a reason. You get high quality,delicious Italian food for a reasonable price.

Naples Winter Wine Festival 2011 Presents Checks, and Dines with Naples Originals

2011-04-10T19:56:00.139-04:00

It was an upbeat day spring day at the beautiful Naples Botanical Gardens today, as
much of the $12 million dollars raised by the vintner dinners and auctions of the Naples Winter Wine Festival was dispersed to nonprofit Colllier County organizations devoted to assisting children in need. So much also depends on the assistance of tireless volunteers to keep all running smoothly.

Bruce & Cynthia Sherman and Staff of Shelter for Abused Women & Children

After the presentation, the attendees went for elegant bites, supplied by members of Naples Originals, a group of over 35 independent fine local restaurants and caterers. If you missed the food at this event, you can sample the same delicious cuisine at their restaurants, and have the benefit of sitting down, too!

Vintners and Trustees Grace and Ken Evenstad

The restauranteurs volunteered their time and services as their gift to Naples Children and Education Foundation. Below, in no special order, are highlights of the culinary offerings!

IM Tapas was smokin' with hot shrimp in Spanish garlic sauce,

and crispy roasted cold beet towers with fine Catalan goat cheese, Serrano ham, lardons and pine nuts, drizzled with balsamic glaze.

This is the spot for great Spanish tapas!

Bha! Bha!'s Michael Mir and staff offered a luscious slow braised lamb with plums and roasted butternut squash, served with saffron Basmati rice.

Persian cuisine is light and delicately spiced, with rich braises and wonderful flavor combinations.

KC American Bistro's Chef Keith Casey

had a dynamic duo with warm Parma ham wrapped Medjool dates containing Gorgonzola cheese; and a hot 'n crunchy Ritz crusted grouper slider, that's new to the menu.

He serves real Black grouper-you can appreciate the difference! He serves Amerian Cuisine, and during the season, the restaurant has been packed since day one!

Tony Ridgway's Ridgeway Bar and Grill features a delicious ginger and soy marinated lamb with mango salsa,

and got rave reviews for Pastry Chef Emily Duncan's cinnamon gelato- topped crisp apple galette, or tart.

Tony's spot is one of my top spots for the well stocked wine shop and fine bakery.

The Real Macaw went Southern-style, with a beautiful pulled roasted pork topped with a swirl of mashed potatoes, cherry tomato and tamarind gravy-everyone thought it was a beautiful dessert!

The black bean salsa shooters are Island comfort food! It's one of my favorites restaurants to bring visitors who seek a uniquely Naples spot. Who else has oudoor dining with tableside macaws?

Phil Lavigne's Gourmet Catering's beef tenderloin rolls with caramelized onion was very popular.

His marinated veggies-artichokes, hearts of palm, tomato, feta and cucumber was refreshing!

Lisa and Philippe Boet's Bamboo Cafe featured Provencale Gulf shrimp with espelette AOC pepper, with riz rouge de Camargue. Lisa is the founder and "energizer bunny" of Naples Originals.

Lisa & Isabella Boet

Bayside Seafood Grill & Bar was traditional with a twist, featuring lollipop lamb chops with a beautiful, rich mint pesto,

followed by the clever banana bread pudding with cinnamon glaze. You can't beat the water view from their restaurant!

Bleu Provence's Oeufs a la Neige, the classic French dessert with toasted almond- topped meringue islands floating in a creme Anglaise sauce,

was a "don't miss" treat, even overshadowing their other popular dessert, chocolate mousse. Their "early bird special" is one of the best in town.

M Waterfront's Chef Brian Roland and staff's

low and slow braised beef short ribs on a silky-delicious taro-pasnip puree topped with dehydrated pineapple was inspirational,

it looks like mashed potatoes and tastes like heaven! He's one of most creative Chefs in Naples.

These restauranteurs support the children of Collier County. Visit their restaurants, enjoy the delicious foods, and you too can taste a delicious part of the Naples Winter Wine Festival!

Art of the Olympians Presents Shutter Speed by Olympian Artist Cameron Myler

2011-04-02T13:01:00.008-04:00

Olympian Artist Cameron Myler with Father and Art

On April 1, Art of the Olympians (AOTO) welcomed Olympian and Artist Cameron Myler to southwest Florida for the opening of Shutter Speed -a collection of more than 20 vivid photographic works.
Cameron Myler, a four-time Olympian in the sport of luge, is the most successful American woman in luge history. She competed in the Olympic Winter Games in 1988 (Calgary, Canada), 1992 (Albertville, France), 1994 (Lillehammer, Norway), and 1998 (Nagano, Japan). Cameron holds seven U.S. National Championship titles and was named U.S. Luge Athlete of the Year nine times. She held more than 30 of 34 U.S. records at tracks around the world.
After retiring from Olympic competition, she became a lawyer, practicing in New York City in the entertainment, sports, and media fields.

Her photography is unique, featuring her snippets and views of New York's streets, colored lights, nature, Rothko,water and flame. As one accustomed to moving at luge-speed, many exhibit a brash motion. Some are even captured with her phone-camera from a car while being driven. Well worth a visit!

The exhibit of Shutter Speed started on Friday, April 1, and will continue in the Cultural Art Gallery at the Art of the Olympians Al Oerter Center for Excellence at 1300 Hendry St., Fort Myers.

Also see Larry Young's sinuous bronze sculptures. These could grace any museum or home.

At the opening, the very talented singers of Vocal Artistry performed.

The 24 voice professional chamber choir is associated with Fort Myers' First Baptist Church, and offers upbeat inspirational music under the direction of Joseph Caulkins, former director of the Southwest Florida Symphony Chorus.

They will also present a Sunday Sunday for the Japan Earthquake and Tsunami Relief Concert 7 PM at the Unitarian Church, and several other concerts through Easter.Vocal Artistry partners with community groups to raise social awareness and sensitivity about the world's challenges today. Its first full concert, "Freedom Train," spotlighted the Holocaust Museum of Southwest Florida, After the Rain Half-Way House for Women, Working Hands Bicycle Ministry, and The Harry Chapin Food Bank, all of which help people to achieve freedom from oppression, addiction or hunger. I highly recommend that you hear them. Visit them at:
http://www.facebook.com/VocalArtistry

Myler’s creative energy is captured through her photography.Soon, her artistry will encompass a line of hand crafted handbags that will soon debut under the Cameron Waulker brand. Her bags, which incorporate wool fabric that she has knitted and felted, are influenced by both her Scottish heritage and aspects of modern design.

The Art of the Olympians building is a must see! It's a bright new jewel in the crown of Fort Myers, a modern two story building perched on the bank of the Caloosahatchee River at the north end of Hendry Street. Inside are the artistic creations of a couple dozen Olympians at any time. Their painting, sculpture, photography, drawing and poetry is as beautiful and world -class as their Olympic accomplishments.


by Emanuela Pierantozzi

Olympian Liston Bochette

This jewel also welcomed Olympian HSH Prince Albert of Monaco on March 5th, 2011.

Gallery hours are Tuesday – Saturday from 10 a.m. to 4 p.m. The Gallery is closed to on Sundays, Mondays and holidays.

For general Museum information, visit web site at www.artoftheolympians.com. Follow on Twitter at www.twitter.com/artofolympians, fan them on Facebook at www.facebook.com/artoftheolympians or call 239-332-5055.

These and additional photographs may be purchased at:
http://ivanseligman.smugmug.com/Other/Art-of-the-Olympians-Cameron/16443412_BkKaN#1237048990_RH7Lj
All profits go to Art of the Olympians.

Cuba on My Mind, o Cuba en Mi Mente, at Naples Art Association’s von Liebig Art Center

2011-03-12T16:04:00.007-05:00

Carlos Luna

Curator Jack O’Brien’s 2010 vision of bringing a sampling of Cuban artists’ art to Naples became a wonderful cultural reality in less than a year at Naples Art Association’s von Liebig Art Center. The controversial exhibit, open from March 12 to April 30, 2011, brings art and artists directly from Cuba, as well as art from Cuban-born artists who now live in the USA. The exhibit’s strength is its varied selection of high quality art work. Some pieces are bold and “primitive”, others are rich in allegory and palette work. “Cuban art” is not easy to pin down; the works are as uniquely creative as the artists.

I attended the March 11 opening event, where Joel Kessler, the von Liebig Art Center executive director, introduced patrons to artists and answered questions.

A who’s who of Naples art community was there, and more will attend throughout the course of the exhibition. I talked with art collector Olga Hirshorn, several of the Cuban artists, met Naples own artists with their work, and had a bonus reunion with three of my fellow art lovers who flew via American Airlines charter from Miami to Havana last June, with Curator Jack O’Brien, who was a “man with a plan.” Mr. O’Brien first selected art work he favored. Cuban artist and filmmaker Roberto Chile guided us to the artists’ galleries or homes to see their works. Artists are held in high regard in Cuba, almost like our athletes, movie stars and rock stars.

I don’t see a unified “American Art” in the USA. I don’t see a unifying “Cuban Art” among dozens of Cuban artists either. Viva la difference! (How does one say that in Spanish?) Gaudi-inspired José Fuster creating a mini city of “Fusterlandia” in Jaimanitas, outside Havana, with his colorful mosaics on his own and neighbors homes. In this kingdom, rum flows freely, and roosters and horses abound.

Alligators symbolize Cuba, and Cuba’s isolation, geographically as an island and politically as well, is evident in his and other’s art. Isolation, freedom, and music are common themes in Cuban art.

JAMA (Jose Andres Matos was born in Cuba, left for Costa Rica, and now lives in Naples.

His images are like surreal dreams, “primitive,” “alien” and “refreshing” come to mind. He creates with oil paint on canvas, spray paints on brick walls, as well as carving images from a dark algae- covered pool deck with a high pressure water hose!

Eduardo Miguel Abela Torras, son of famous Cuban artist Eduardo Torras, lives in Cuba. He delivers rich surreal or avant-garde allegories of Cuban events with a sense of humor.

He juxtaposes s a Renaissance era portrait of a woman peeking out of a window on a fanciful barge, with a young girl in a white dress on “Infanta & Malecon.”

Another painting has a woman in Renaissance-era clothing and fishing gear perched on a large black inner tube. Hmmm. Your impressions are welcomed!

I met dynamic printmaker Eduardo Roca Salazar, known as “Choco,” as in “Chocolate,” in his large Havana studio in June of 2010. A big man with a 1000 watt smile, he favors uncluttered powerful images, and subdued to bold colors.

While he readily explains some of his prints’ images and symbolism, he also leaves plenty for your imagination.
Other artists include Humberto Castro with his hauntingly beautiful image of a young person adrift in a small boat, between two women on two different shores (below);

Carlos Luna’s whimsical horseman; and Cirenaica Moreira, Lydia Rubio, Frank León, and López Oliva.

My parents used to go to Havana for a long weekend at Hotel Nacional, in the 1950’s. Their friends honeymooned there.

I stayed at the Hotel Nacional in 2010. The Hotel and many of the cars haven't changed in 50 years!

Amazing, authentic Cuban travel memorabilia from that period is also on display at the von Liebig, courtesy of Alejandro Nuñez, Heidi Rofles, and Elizabeth Black.

What’s controversial? Plenty! To many Cubans in South Florida, having any contact with Fidel Castro’s Cuba is blasphemy. To others, there’s a strong desire to connect with the people and artist of their former country, and talk with an actual artist. This exhibit is about the people, the artists of Cuba. I invite you to park politics at the door, come with an open mind, and see a new generation of Cuban artists’ art and symbolism. It’s fine art, and well worth a visit.

Naples Art Association/von Liebig Art Center, 585 Park St., Naples
Information: 262-6517 or www.naplesart.org
Admission: $5 adults; $2 ages 10-17; members free

John Parke Wright, IV with Harmonica

HSH Prince Albert II of Monaco visits Naples and Fort Myers in Support of Art of the Olympians

2011-03-05T21:11:00.147-05:00

His Serene Highness Prince Albert II of Monaco

His Serene Highness Prince Albert II of Monaco visited Naples and Fort Myers on March 5^th, 2011, in support of the acclaimed Art of the Olympians Museum and Galleries, at the Art of the Olympians Al Oerter Center for Excellence in Fort Myers. The museum opened in January 2010 to display Olympics-related exhibits and beautiful paintings, drawings, sculpture and poetry crafted by amazingly multitalented Olympic athletes. The fine quality of the rotating art exibits, the building's clean lines, and its active support of community activities makes it a superb magnet for savvy locals and tourists to Fort Myers' Riverwalk. Combine your Museum visit with dinner at Twisted Vine Bistro, theater at Florida Repertory, or an evening at the Sidney and Berne Davis Art Center, and you've had an evening to cherish!

Prince Albert’s day started with light breakfast with some 150 guests at Naples Port Royal Club, hosted by Elizabeth Star, with organizers Elizabeth Ganzi and Ashley Gerry.

Ashley Gerry, Elizabeth Garzi, HSH Prince Albert II, Elizabeth Star

Eggs Benedict with Fresh Fruit

Prince Albert II has more than earned his stripes, he competed in five Olympic bobsled competitions! Accompanying Prince Albert were over twenty former Olympic athletes.Many excel in various arts such as painting, drawing and sculpture. Their art be seen and purchased at the AOTO Museum.

I wish some of our leaders were as warm, bright and kind as Prince Albert. I and others who chatted with him were equally impressed with how down to earth he is. All were appreciative of his kindness; sharing his time to assist the AOTO's worthy causes.

Below are Fort Myers Mayor Randy Henderson and wife Ginny, Bonita Springs Mayor Ben Nelson, Prince Albert II, and Naples Mayor Bill Barnett.

Guests Alexandra Bremner, Jo Anna Bradshaw, Elegant Berne Davis, and FGCU President Wilson Bradshaw drew quite a a crowd!.

Some of the former Olympians at the breakfast include Cameron Myler, who was on four Olympic luge teams. She carried the United States flag at Lillehammer, Norway in 1994, and is a photographer and lawyer.

Cameron Myler

Luge is one of the fastest, and most lethal sports. Myler said, "The passion that fueled each of us in our respective sports on the playing field...is what fuels us as artists." She talked about "the power of art and sport to inspire and be a positive force in the world."
Jean-Blaise Evequoz, the Swiss fencer, is a painter.

Jean-Blaise Evequoz

     Some other Olympians at the breakfast were Amadou Dia Ba, the Senegalese track hurdler; Greg Shepard, of the Puerto Rican bobsled team; Steven Lee, Taiwanese bobsledder; Aussie swimmer Shane Gould -5 Olympic medals at age 15; Canadian sprinter Nancy Forsythe; British javelin thrower Ronald Bradstock; USA Bob Beamon, long jump; Jon Koncak basketball; USA gymast Michelle Campi; USA Swimmer Allison Wagner; Emanuela Pierantozzi, Italian judo; Puerto Rican Olympic bobsledder John Amabile; Tanzanian track and field Nzaele "Queen" Kyomo, now local, and USA Race walker Larry Young.
    Al Oerter, who won four consecutive Olympic gold medals in the discus throw, passed away several years ago, but not before he served as one of the main catalysts and organizers of the Art of the Olympians. Oerter estimated he had thrown the discus over 450,000 times over his lifetime. Amazingly, he said that he never had one perfect throw! He said inspiringly, "If we strive to be the best we can be each day, we can do some wonderful things on this earth."

   Besides being an incredibly talented, bold, abstract painter, Al also was also a Grumann Aircraft engineer, working on the 1968 Lunar Landing Module. "Multitalented" is an understatement for these Olympians!
Cathy Oerter, his widow, ably keeps his generous flame alive with countless contributions.

Cathy Oerter

Olympian Liston Bochette competed in the decathlon and bobsled and is highly accomplished in drawing.

Elizabeth Ganzi and Liston Bochette

He’s a "hometown hero" as well. He is the co-founder and dynamic CEO of the Art of the Olympians Museum, tirelessly carrying the torch forward for Al Oerter and numerous other Olympians.
His mother and sister run the Fort Myers Dance Bochette school.

Previously, some of the Olympic athletes visited local schools, sharing their inspiring words with students.

HSH Prince Albert was then whisked north for the day’s next event at the Fort Myers AOTO museum, 1300 Hendry St., at 12:30 p.m.. Participants joined Prince Albert painting on an Olympic sized canvas! A 5:30 reception at the museum was followed by a gala ball at Harborside Event Center, where fifteen dancers of the Gainesville, Fla. based Dance Alive National Ballet were invited by the Prince to perform their original ballet "Soar." The Prince arrived in Naples at 6:30 a.m.. Talk about a royal challenge for the Prince to navigate, and meet and greet so many!

Jon Koncak

John Amabile

Michelle Campi

Emanuela Pierantozzi

Allison Wagner, Shane Gould

The AOTO not only exhibits excellent, collectible Olympian art, it also has ongoing educational programs for adults.Olympians actively interact with children, personally visiting schools, inspiring creativity and excellence. The modern 10,000 square foot multipurpose building houses rotating displays of art, and will feature traveling collections, lectures and more.

Visit the Art of the Olympians Museum! Call 332-5055, or click on www.artoftheolympians.org to see some of the beautiful art works, and learn about current and former Olympians' fascinating careers. Learn more about Al Oerter's challenges and accomplishments at: www.aloerter.com/
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Some photos are for sale at: http://ivanseligman.smugmug.com/Other/PrinceAlbertvisitsNaplesAOTO/16080123_RbrrW#1206807911_tqgU9
All profits go to AOTO.