April 1, 2015

Hot Dish

Inside the Gulfshore's Dining Scene


March 10, 2011: BBQ at Music Walk, Cuban feast, India Palace, Roy's and more

Fort Myers Music Walk has great barbecue classes—and, then, great barbecue   Emmett Todd is, hands down, one of Southwest Florida's best barbecue cooks. The proof is in his ribs, brisket and pulled pork! I've tasted his fare and it's authentic, slow-cooked barbecue that holds its own against many national competitors in taste and tenderness. I've also taken his $69 barbecue class, where he shares insider secrets on rubs, sprays and cooking styles that will make you a quality barbecuer in your own backyard! He's a very good teacher.     Emmett Todd's Backyard BBQ School.   Why share these barbecue facts? There's a special barbecue double-header March 19 at the Sidney and Berne Davis Art Center in Fort Myers. First, Emmett will hold his Backyard BBQ School from 11 a.m. to...

Posted at 10:37 PM | Permalink


Hot Dish: July 21, 2010

Hemingway’s Wine Dinner Offers Four Delicious Courses A wine dinner is often the best bargain for sampling a restaurant’s finer cuisine and upscale wines. It’s also a great opportunity to make new friends. Hemingway’s Island Grill at Coconut Point in Estero, popular for its family-friendly price point and Caribbean cuisines, is offering its first Four-Course Wine Dinner at 6:30 p.m. Thursday, July 29—a $65 value for $34.95 per person.   Hemingway's Island Grill at Coconut Point The dinner will start with baby lamb chops with smoked paprika and warm hummus, paired with Bearboat Pinot Noir. For the second course, Hogue Chardonnay Reserve 2006 will accompany grilled zucchini, onion and shaved ricotta salata over mixed greens with cherry-Dijon vinaigrette. The...

Posted at 04:40 PM | Permalink


Hot Dish: Feb. 4, 2010

Inside the Gulfshore’s Dining Scene.   Seven Delicious Courses at This Chef Boulud NWWF Vintner Dinner   The 38 guests who attended the Naples Winter Wine Festival Vintner Dinner co-hosted by Shirlene and Bob Elkins and Marie Copley-Andrews enjoyed a seven-course dinner by the famous Executive Chef Daniel Boulud. Shirlene Elkins   They sipped Delamotte champagne—provided by Jean-Baptiste Cristini of Champagne Delamotte—aboard the Double Sunshine boat on the way to the Elkins’ Naples home.   Double Sunshine “While we’ve never had Chef Boulud’s food before, our son said he’s a great chef, and this will be phenomenal!” said guest Tom Bringardner. April and Tom Bringardner.   The Elkins, founding chairs of the Naples Children and Education...

Posted at 10:07 PM | Permalink


Hot Dish: Jan. 27, 2010

Hot Dish Inside the Gulfshore’s dining scene. Cape Cod’s Finest Cuisine Comes to Naples Bert’s Seafood & Chowder House replaced Corks on Fifth and features a relaxed, casual, fun ambiance that feels like it’s been on Naples’ Fifth Avenue South for years. The long, welcoming teak bar is the spot for drinks as well as appetizers. Savor the luscious, tender fried whole belly clams ($10) or seared sea scallop sliders.   Bert's Seafood & Chowder House. Bert’s Signature seafood bisque ($9) is overflowing with fresh crabmeat, scallops, shrimp and lobster. The rich red walls in the bar and dining room feature wonderful framed black-and-white photos of Naples from the turn of the century. The market-fresh seafood equals Cape Cod’s finest cuisine; it’ll keep you...

Posted at 05:46 PM | Permalink


Hot Dish: Jan. 13, 2010

Inside the Gulfshore’s dining scene.   Detroit Delicatessen Comes to Naples   The wait is over. Stage 62 Delicatessen & Restaurant opened its almost 200 seats on Friday, bringing Detroit-style Jewish deli delights to Naples’ Mercato.  I asked manager Jerry Sattler which sandwiches are more popular at the Detroit location. He smiled and rattled off, “The Russian Reuben, regular Reuben, Dinty Moore (hot corned beef, lettuce, tomato, Russian dressing), hot corned beef, My Fair Lady (turkey, lettuce, tomato, mayo) and the West Side Story (hot corned beef or pastrami, coleslaw, Russian dressing, Stage rye) are a just a few, not to mention the soup and half sandwich, hot brisket sandwich and the hot turkey sandwich.”  Stage 62 Deli's interior. Sandwiches range...

Posted at 09:43 PM | Permalink

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