March 29, 2015

Hot Dish

Inside the Gulfshore's Dining Scene


Hot Dish: August 13, 2008

Inside the Gulfshore’s Dining Scene   Wilim takes over Crü as Roland takes on Naples Brian Roland will soon leave his role as executive chef at Crü in Fort Myers to migrate south to Naples. In October, he will become executive chef for M Waterfront Grille in the former site of Maxwell’s at Village on Venetian Bay. The new menu has not yet been announced, however expect the best!  Crü’s new executive chef, Richie Wilim Jr., the restaurant’s former chef de cuisine, seamlessly moves up the culinary ladder, maintaining his signature innovative cuisine. The restaurant scene is healthy, innovative and tasty wherever these two fine chefs are involved. IM Tapas offers authentic Spanish fare     IM Tapas executive chef Isabel Pozo Polo and...

Posted at 06:33 PM | Permalink


Hot Dish: July 23, 2008

Inside the Gulfshore’s Dining Scene   Go out to eat this week!   Naples Originals, the grassroots association of more than 40 local, independently owned Collier County restaurants, is celebrating its first Restaurant Week through Sunday (July 27). In honor of what will become an annual event, member restaurants are offering a lunch prix fixe at $10.08 per person, and dinner $20.08 per person (not including tax or gratuity). The specials are unique to each restaurant.   Naples Originals is donating $1 for each Restaurant Week lunch or dinner served to the Harry Chapin Food Bank. Nice! You get a great meal, and others in Collier County benefit directly from your participation. To learn which restaurants are members of Naples Originals, visit the Web site at...

Posted at 04:00 PM | Permalink


Hot Dish: July 9, 2008

Inside the Gulfshore’s Dining Scene. Sur La Table Coming to Mercato Mercato in North Naples will be welcoming Sur la Table in the fall. It is a nationwide, medium- to high-end chain offering a bountiful assortment of kitchen and cookery accessories, including high-end cookware, cutlery, barware, BBQ implements and varied electronic gadgets, as well as simple items such as whisks and Bundt pans. They offer frequent cooking lessons and housewares, from ironing boards to furniture!   It’s truly a “kid in the candy store” experience for cooks. I have spent hours checking out their wares in other stores and leave with arms full! They will specifically be competition for  Naples’ national chain Williams-Sonoma  and local family-owned The Good Life. They...

Posted at 06:02 PM | Permalink


Hot Dish: June 26, 2008

Inside the Gulfshore’s Dining Scene. Quite a Package Deal Dine in style, year-round, at Bleu Provence! For only $21.95, from 5 to 6 p.m. daily, choose one appetizer, one entrée and one glass of wine from a generous selected menu, and enjoy a delicious Provençal meal in a relaxed setting. The décor is washed blue and white, inside and out, on the Areca palm-enclosed side patio.  Perhaps practice your French with the wait staff and other patrons. This is casual elegance. Sample summer’s happy hour at the bar daily from 5 to 7:15 p.m., with $5 wine or highballs or $7 cocktails to accompany various tapas. Bleu Provence, 1234 8th St. S., Naples, (239) 261-8239. New Era for Former RedFish BluFish Sanibel’s Redfish Blufish has changed ownership after...

Posted at 04:09 PM | Permalink


Hot Dish: June 11, 2008

Inside the Gulfshore’s Dining Scene.   Crü’s Class Is in Session Chef Brian Roland and sous chef Richie Wilim of Fort Myers' Crü restaurant are cooking up a storm this summer and fall! They’re offering cooking classes at 1 p.m. one Sunday each month, June through December, for only $55 a lesson. Lessons start with “Sautéeing and Searing” on June 22, followed by “Grilling” on July 20, to create some succulent meats, vegetables and sauces. You get to eat the tasty lessons, as well as watch live, or on screen, in the main dining room! Other course topics and dates include: “Stocks and Sauces” on August 17, “Tailgate Party” on September 21, “Oktoberfest” on October 19, “Thanksgiving Dinner” on November 16 and “Holiday Feasting” on December...

Posted at 03:49 PM | Permalink

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