THE CULINARY
BUZZ
Creating Incredible Memories ... One Bite At A Time!®
RETHINK SEAFOOD like a true Italian YABBA ISLAND GRILL’s stylish and affordable SIPmust ON ADVENTURE try summer white wines
september 2016
MAN-MADE REEFS that will boost our
ecosystem and economy
THE SKINNY ON the craft beer culture
Happy Labor Day!
Welcome It’s always a fantastic start to the
We recommended beating the heat and
month when it kicks off with a long
going out on the water for early morning
weekend! Although September usually
or night fishing! We’re excited about
foreshadows the start of fall, it still feels
the progress on 36 new reef sites just
like summer in sunny – and rainy –
a few miles offshore that are already
Southwest Florida.
home to great fishing and diving. It’s put us in a seafood mood so you’ll find
It’s nice to have Labor Day sales,
some great seafood highlights in our
awesome dining deals and a free fishing
September issue. Plus, September is a
day, among other treats, to look forward
great opportunity to take in all the fun
to this month. We’ll be here for you on
Fifth Avenue South has to offer before
the holiday and all through September
season begins!
for memorable dinners on the town and fun get togethers with friends and loved ones!
Join the fun!
@CulinaryBuzz
CulinaryBuzz
EXCLUSIVE CLUB CARD MEMBER SEPTEMBER SAVINGS! p. 33
Contents SEPTEMBER 2016 06 What’s Going on Downtown couple of things to do in September 10 Paradise Coast Reefs artifical reefs that will boost our ecosystem and economy 14 Sip On Adventure must try summer wines 16 Sea Food like an Italian at Pazzo! Cucina Italiana 22 Hot Dish featuring Yabba Island Grill 30 Best Picks of September 32 Unique Holidays in September September 25th is National Food Service Worker Day! We’ve got you covered for dinner – we’ll even do the dishes!
CHEF of
SEPTEMBER
SEPTEMBER 1ST - 30TH, at all Culinary Concepts’ restaurants receive 50% off all appetizers and happy hour all night long at the bar!
LYMARIE JIMENEZ Corporate Pastry Chef
“I like to make desserts that are delicious and approachable.” p. 26
THE RESTAURANTS! Pazzo! Cucina Italiana
853 5th Avenue South Naples, Florida 34102 (239) 434-8494 www.pazzoitaliancafe.com
BEER LOVERS DAY IS SEPT. 7TH CELEBRATE WITH THESE CRAFT BEERS p. 9
Chops City Grill
837 5th Avenue South Naples, Florida 34102 (239) 262-4677 www.chopscitygrill.com
Yabba Island Grill
711 5th Avenue South Naples, Florida 34102 (239) 262-5787 www.yabbaislandgrill.com
Chops City Grill, Bonita Springs 8200 Health Center Blvd. Bonita Springs, Florida 34135 (239) 992-4677 www.chopsbonita.com
Blue Water Bistro
23151 Village Shops Way, Suite #109 Coconut Point Mall Estero, Florida 33928 (239) 949-2583 www.bluewaterbistro.net
WHAT’S HAPPENING ON FIFTH AVENUE p. 20
WHAT'S GOING ON
in downtown Naples! H e r e a r e a cou p l e of t h i ng s t o d o i n S e p t e m b e r !
E N J OY A PE R FO R M A N CE
I t ’s t im e fo r t h e 4 t h A nnua l N e w Wo r k s F e s t i v a l a t G ul f sh o re Pla y h o us e! In a nu t sh e ll , i t ’s s t age d rea ding s of n e v e rb e f o re p ro duce d p la y s w i t h hig hlig h t s like L un c h a t A u dre y ’s , a n imag in e d a f te r n o o n c irc a 19 6 0 a t t h e f a m o u s a c t re s s ’ Sw is s c ha l e t w h e re h e r a n t i c ip a te d g ue s t s a re S o p hia L o re n a n d C ar l o Po n t i , all o w ing a b e hin d - t h e - s ce n e s g lim p s e of t h e li fe of o n e of his to r y ’s m o s t ico ni c s t ar s . O t h e r rea ding s in c lu d e: Pa ra dis e, Mar la an d h e r Pra ye r s , T h e L as t A ll e g ian ce, a n d Mis s Ke ll e r Has N o S e co n d B o o k . F o r m o re in f o r ma t io n , v isi t g ul f sh o re p la y h o us e. o r g . T i c ke t s s t ar t a t $15 . Pe r fo r m e d a t T h e N o r r is Ce n te r, 755 Eig h t h Av e nue S o u t h . C a ll 8 6 6 - 811- 4111.
A s s o c ia t io n m e m b e r s . I t ’s a w a y f o r l o c a l a r t is t s of a ll sk ill l e ve ls to e x hib i t a n d sha re t h e ir a r t w o r k w i t h a la r ge r a u die n ce, a n d y o u c a n c h e c k o u t w hi c h l o c a l a r t is t s w o n a w a rd s! E x hib i t is o p e n to t h e p ub lic 10 - 4 p. m . M o n da y to F r i da y a t 5 8 5 Pa r k St . C a ll ( 2 39) 26 2- 6 517 o r v isi t w w w. N ap l e s A r t .o r g .
A RT TO E NTE RTA I N
VON LEIBIG ART CENTER
G e t a r t s y w i t h a ha n d f ul of c ra f t w o r k sh o p s by t h e Na p l e s A r t A s s o c ia t io n t his m o n t h t ha t w ill k i c k of f t h e o r ga niz a t io n ’s w o r k sh o p s e r ie s . B e g inning in la te S e p te mb e r, y o u c a n im p ro v e y o ur p e nma nship w i t h t h e
G A R D E N AT PA L M COT TAG E
ON VIEW
T h e re ’s s t ill t im e to e x p l o re t h e Yo ur C h oi ce e x hib i t io n a t t h e Vo n L ie b ig Ce n te r, w hi c h fea t ure s ar t w o r k in a ll m e dia by Nap l e s A r t
2016. September
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Culinary Concepts
BEST DINING DEAL ON FIFTH AVENUE SOUTH! 2 ENTREES AND A BOTTLE OF WINE
FOR $14.9 PER PERSON! SERVED UNTIL 6PM, 7 DAYS A WEEK
[Not valid with any other coupons or promotions] 853 FIFTH AVENUE SOUTH, NAPLES | (239) 434-8494 | PAZZOITALIANCAFE.COM Co p p e r p la te C allig rap hy w o r k sh o p – a te c hnique w hi c h da te s b a c k to t h e 16 0 0 s , c ra f t yo ur o w n p ear l a n d ge ms to n e lar ia t n e c k la ce, l ear n t h e ar t of Ze nD o o dl e s o r p ain t a n d un w in d a t t h e W in e & D e zin e w o r k sh o p. S o m e c las s e s s t ar t a t ju s t $5 0. F o r t h e f ull s c h e dul e of co ur s e s , v isi t w w w. N ap l e s A r t .o r g o r c all ( 2 39) 26 2- 6517.
FISHING
Yo u c a n a ls o f ish f ro m t h e Na p l e s C i t y Pie r w i t h o u t a lice ns e a ny da y of t h e yea r. T h e C i t y of Na p l e s has a b la nke t lice ns e t ha t cove r s a ny o n e f ishing of f t h e p ie r, sn o o k s t a mp in c lu d e d . F ish w i t h o p e n s eas o ns in S e p te mb e r in c lu d e sn o o k , a m b e r ja c k , re d sna p p e r (o n F r ida y s , S a t urda y s , Sun da y s a n d L a b o r Da y ) , gag g ro up e r, p e r mi t f ish , sp iny l o b s te r a n d b a y s c a ll o p s (t hro ug h S e p t . 2 5) . S e e t h e f ull re c rea t io na l s a l t w a te r f ishing c a l e n dar h e re: ht t p: //my f wc . co m /m e dia / 2 8 3 4 4 2 2 /s al t wate r s e a s o n s - c har t - g ul f. p df
TOU R O LDE N A PLE S
E ve r w o n d e r w ha t li fe in Na p l e s l o o ke d like 6 0 year s ago? Sig n up f o r a t w o - h o ur to ur of O l de Na p l e s a n d e x p l o re 3 rd St re e t S o u t h an d b e y o n d , t ak ing in t h e his to r y of Na p l e s ’ m ov e r s an d sha ke r s , an d l ear n a b o u t t h e f ir s t m ov ie t h ea te r, h ote l an d ge n e ral s to re. T h e to ur co n t inue s w i t h a 3 0 minu te e x p l o ra t io n of Nap l e s His to r i c a l S o c ie t y ’s Palm Cot t age. H e l d We dn e s da y s year- ro un d a t 9 :15 a . m . B o o k to ur s o nlin e a t t h e S o c ie t y ’s n e w w e b si te: w w w. nap l e s hi s to ri c al s o ci e t y.o r g .
2016. September
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www.GR8FOOD.net
The Skinny on CRAFT BEER CULTURE! WHETHER YOU GUZZLE, SWIG OR SIP YOUR CRAFT BEER, THERE’S A LOT MORE OF IT TO TASTE AND EXPERIENCE IN SOUTHWEST FLORIDA AND ACROSS THE COUNTRY THESE DAYS. Today, 10 craft breweries call Southwest Florida home, and there are several more on tap. That kind of beer diversity is something to raise your glass to, and it’s something you can toast to in any of our restaurants. (We carry craft beer in all of them)!
market, which shaped the growth and direction of the American beer industry until just recently. By the end of the 1970s, the beer industry had consolidated to only 44 brewing companies, but American beer lovers took brewing into their own hands, becoming home brewers and opening brew pubs in the early 1980s. Homebrewing was the only way, at that time, to experience beer traditions and styles outside of the ordinary, and it gave birth to the craft beer movement.
All beer puns aside, the craft beer movement was a revolution at a time when the beer industry was becoming extremely homogenized, according to the Brewers Association. In the late 1970s, the nation was losing the beer traditions and styles immigrants had brought to the U.S. from their home countries, and light lager beers were quickly becoming the only option. Imported beer wasn’t a big player in the market and clever marketing campaigns, along with a sway in beer preference made light lagers the leader in the 2016. September
In the last 30 years, craft brewing has experienced a renaissance and now the U.S. has more breweries in operation than there ever have been in the history of this country. In November 2015, we reached 4,144 breweries beating the all-time high of 4,131 breweries in operation in 1873. -8-
Culinary Concepts
EX PL O R E T H E TO P 6 C R AF T B O T T L E D B E E R S S OLD AT CULIN A RY CONCE P T S ’ R E S TAUR A N T S . THE NATIVE LAGER
HOP GUN IPA
Brewed with the finest German malts and hops producing an exceptionally smooth tasting golden lager. Cool and refreshing yet flavorful.
If you’re looking for hops, we’ve got your tail. Hop Gun IPA delivers a payload of good ol’ American hops straight to your palate, bursting forth with the flavors of grapefruit and pineapple.
By: The Native Brewing Type: Lager ABV: 5.0% Sold at: Blue Water Bistro
By: Funky Buddha Brewery Type: IPA ABV: 7.0% Sold at: Blue Water Bistro
HOP HUNTER IPA harnesses the flavors of just-picked hops through an all-new method of steam distilling wet hops before they even leave the fields. This technique captures and intensifies the natural flavors, creating a unique and intensely aromatic beer.
LONGBOARD ISLAND LAGER A smooth refreshing lager fermented and aged for weeks at cold temperatures to yield its exceptionally smooth flavor. A delicate, slightly spicy hop aroma complements the malty body of this beer.
By: Sierra Nevada Type: IPA ABV: 6.2% Sold at: Chops City Grill in Bonita
By: Kona Brewing Type: Lager ABV: 4.6% Sold at: Chops City Grill in Naples
FAT TIRE won fans with its sense of balance: toasty, biscuit-like malt flavors coasting in equilibrium with hoppy freshness.
JAI ALAI Copper in color with notes of citrus and tropical fruit in the aroma. Flavor has upfront citrus bit terness with a hint of caramel and citrus and tropical fruit hop notes in the f inish.
Named in honor of the co-founder’s bike trip through Europe. By: New Belgium Type: Amber Ale ABV: 5.2% Sold at: Pazzo! Cucina Italiana
2016. September
By: Cigar City Type: IPA ABV: 7.5% Sold at: Yabba Island Grill
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www.GR8FOOD.net
PARADISE COAST REEFS To see the documentary, visit http://video.wgcu.org/video/2365794811
2016. September
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Culinary Concepts
boost to our ecosystem and economy In just a few short years, huge strides have been made to bolster Collier County’s existing reefs with a dynamic new artificial reef environment in Southwest Florida.
In January 2015, a joint initiative kicked off The Artificial Reef Project said to be the largest scale artificial reef project in the western hemisphere. Paradise Reef, a new documentary which aired on WGCU in June, brought fresh interest to the project and the impact it will have on Southwest
“The project is very important to help the fishing community and the diving community,” said Peter “Tim” Flood, a local attorney and avid fisherman in Naples who spearheaded the project. “We really needed it to help tourism and make an economic impact in the region.”
Florida’s tourism and ecosystem. Already, artificial reefs attract billions of dollars More than a million dollars, dozens of volunteers
on Florida’s Southeast coast. A 2001 study of
and years of planning have led to the Artificial
Palm Beach, Broward, Miami-Date and Monroe
Reef Project and its deployment of thousands
counties found that non-residents and visitors
of tons of recycled concrete off our coast in an
annually spent $1.7 billion on fishing and diving
effort to build new reefs as a home for a wide
activities associated with the artificial reefs
range of sea life. It’s a venture that will not only
there, and created roughly 27,000 jobs and
improve the health of the Gulf of Mexico, but
$782 million in wages and salaries, according
will cultivate a new kind of multi-million dollar
to IFAS. It’s making huge waves on Southeast
eco-tourism for underwater adventurers and
Florida’s economy, the kind Southwest Florida
avid anglers in our backyard.
is hoping to recreate on our coast.
ARTIFICAL REEFS In January 2015, 500-ton recycled concrete modular units began to be launched to create 36 reefs in six offshore sites.
2016. September
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www.GR8FOOD.net
In early 2013, Flood first got involved in making the newest
REEF LOCATIONS
Wasmer Reef 10 nautical miles from Gordon Pass 26:01.920N 81:58.540W Foote Family Reef 17 nautical miles from Gordon Pass 26:01252N 82:06.468W TOD SIROD Reef 13.5 nautical miles from Gordon Pass 26:07.741N 82:02.298W Jackson’s Fish Camp Memorial Reef 14 nautical miles from Gordon Pass 26:03.673N 82:03.367W Marco #1 16 nautical miles from Marco Pass 25:41.682N 81:46.980W Rooney Reef 26.6 nautical miles from Marco Pass 25:54.180N 82:14.245W
phase of the artificial reef project a reality. The existing artificial reefs, steel structures similar to what you’d find in a ship, were dilapidated and sinking into the bottom of the Gulf, he said. “I’m a fisherman and I was tired of going out and trying to find the old reefs,” Flood said. “The Gulf of Mexico is basically flat, and shallow. “You have to have structure off of the bottom in order for fish to populate and grow.” So, Flood reached out to Collier County’s Economic Task Force and collaborated with local business leaders, marine ecosystem experts and several volunteers to develop the Artificial Reef Project. It’s been a joint effort between Collier County, the Cities of Naples and Marco Island as well as the Florida Fish and Wildlife Conservation Commission, the U.S. Army Corps of Engineers and the NOAA, Florida Power and Light, Waste Management, local contractors and countless others.
2016. September
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Culinary Concepts
Deployment of the 500-ton recycled concrete
And this investment in our ecosystem and local
modular units began in January 2015 to create 36
economy isn’t relying on taxpayer dollars. Instead
reefs in six offshore sites. A total of 18,000 tons of
the program was funded by a $1.3 million grant
clean concrete recycled from construction projects
from BP’s Gulf Tourism and Seafood Promotional
around town were used to fill the reef sites roughly
Fund, and $500,000 in private donations collected
12 to 30 miles offshore. And the reefs are expected
by the Community Foundation of Collier County.
to attract wildlife and support their growth quickly. Already, naming rights for five of the six reefs have Already large red grouper, snapper and kingfish are
been claimed with $100,000 donations (there’s one
being caught in the reefs that range from 30 feet to
reef left), and phone calls from recreational and
72 feet deep, according to Diane Flagg, chair of the
charter fishermen have been pouring in, asking
Economic Recovery Task Force and a founder of the
when the new reefs will be ready for fishing, said
Artificial Reef Project.
Eileen Connolly-Keesler, CEO of the Community Foundation of Collier County.
“The modular units were designed to suit particular species of snapper, sea turtles and other fish that
“It should have a huge impact on the fishing industry
go out to the Ten Thousand Islands and now have a
and the diving industry in the coming years,” she
place to live,” Flood said.
said. “All those things that continue to add to tourism are more reasons for people to come here.”
"It should have a huge impact on the fishing industry and the diving industry in the coming years." - Eileen Connolly-Keesler, CEO of the Community Foundation of Collier County
2016. September
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www.GR8FOOD.net
Sip on Adventure Must-Try Summer Wines For wh it e w i ne d r i n ker s , ch a r don n ay, pi not g r i g io a nd s au v i g non bl a nc t end t o be t he power pl ayer s . Not much be yond t h at m a kes it pa s t mos t w i ne d r i n ker s’ r ad a r s . Ju s t k now, you a r e m i ssi n g out . Not a l l w i nes a r e cr e at e d e qu a l a nd m a ny wh it e a nd r osé w i ne va r iet a l s a r e not s we et at a l l!
2016. September
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It’s t i me t o set a side t he u s u a l s u spe c t s a nd s a mple i ncr e d ible w i ne va r iet ies s uch a s soave, r osé, ver ment i no, pi not g r i s , pi not bl a nc, r iesl i n g . chen i n bl a nc, g r ü ner velt l i ner, a nd so m a ny mor e t h at a r e per fe c t t o sip a nd s avor t o be at t he s u m mer (a nd e a rl y fa l l) he at . Her e a r e ou r r e c om mend at ion s for mu s t-t r y wh it e w i nes .
Culinary Concepts
Va r i e t a l : C h e n i n B l a n c-V i o g n i e r, V i n t n e r : Pi n e R i d ge A p p e l l a t i o n : C a l i f o r n ia V i n t a g e : 2014 Ta s t i n g N o t e s : O p e n s w i t h f r e s h l e m o n , juic y honeydew melon, pomelo and sweet m a n go, co m p l e m e n t e d b y s o f t o r a n ge blossom and carnation f loral notes. The palate is crisp and mouth-watering , leading with luscious papaya, yellow pear and ruby g r a p e f r u i t f l a v o r s t h a t a r e b a l a n ce d b y h i n t s o f s w e e t t a n ge r i n e a n d w h i t e t e a . T h e j u i c y f r u i t f l a v o r s l i n ge r t h r o u g h t h e c l e a n and lively f inish.
Va r i e t a l : B u r g u n d y ( F r e n c h C h a r d o n n a y ) Vintner: Joseph Drouhin A p p e l l a t i o n : S a i n t Vé r a n , F r a n ce V i n t a g e : 2012 Ta s t i n g N o t e s : A w i n e t h a t s m i l e s a n d m a ke s y o u s m i l e ! I t i s s t y l i s t i c a l l y c l o s e t o Po u i l l y - F u i s s é , w i t h i t s go l d e n h u e , its greenish ref lec tion and its refreshing t a s t e. T h e a r o m a s a r e r e m i n i s ce n t o f t h e ripe Chardonnay grape, with subtle notes o f m u s k . A p l e a s a n t r o u n d n e s s co a t s t h e p a l a t e.
Va r i e t a l : R o s é Vintner: Moulin de Gassac A p p e l l a t i o n : L a n g u e d o c , F r a n ce V i n t a g e : 2014 Ta s t i n g N o t e s : Pl e a s a n t w i t h r e d f r u i t a r o m a s , e s p e c ia l l y s t r a w b e r r y. R i c h a n d r o u n d , t h o r o u g h l y l i v e l y. T h o r o u g h l y p l e a s a n t , w e l l b a l a n ce d a n d s l i g h t l y f r u i t y.
Va r i e t a l : R i e s l i n g V i n t n e r : J o h . J o s . Pr ü m Appellation:Spätlese, Germany V i n t a g e : 2012 Ta s t i n g N o t e s : F e a t u r e s a s a v o r y a r o m a , w i t h f l a v o r s t o m a t c h , s h o w i n g go o d acidit y to the juic y apple, pear and white c u r r a n t f l a v o r s . Cu r r y n o t e s e x t e n d o n t h e f inish, displaying plent y of cream.
Va r i e t a l : S o a v e V i n t n e r : Pi e r o p a n A p p e l l a t i o n : Ve n e t o, I t a l y V i n t a g e : 2014 Ta s t i n g N o t e s : A f r e s h a n d e x p r e s s i v e S o a v e , w i t h c l a s s i c w h i t e f l o w e r, a l m o n d blossom and a touch of citrus. Rounded, r i p e f r u i t i s p e r f e c t l y b a l a n ce d b y a f r e s h , c l e a n a c i d i t y. L o n g a n d f r a g r a n t , i t h a s a note of f ine, almond pastr y on the f inish. A versatile wine, tr y it with any light dish.
2016. September
Va r i e t a l : Ve r m e n t i n o Vintner: Antinori A p p e l l a t i o n : To s c a n a , I t a l y V i n t a g e : 2014 Ta s t i n g N o t e s : A l u m i n o u s s t r a w y e l l o w i n co l o r w i t h g r e e n i s h h i g h l i g h t s , t h e w i n e shows aromas of minerals, citrus fruit, and f lowers, the t ypical notes of a Bolgheri Ve r m e n t i n o. I t i s a f r e s h w i n e , b a l a n ce d and with a long and savor y f inish and a f t e r t a s t e. - 15 -
www.GR8FOOD.net
Praline Bacon With Tossed Citrus Greens
SALMONE. Seared Salmon, Butternut Squash, Cavatelli, Kale, Brown Sugar Butter Sauce and
Sea Food like an Italian When you think of Italy’s boot-shaped peninsula and lush coastline, it’s a wonder many Americans don’t think of seafood as an Italian staple. Nearly all of Italy’s 20 regions
dishes reflect the widespread
have
presence of seafood in true
a
stretch
of
coastline
that offers access to a bounty
Italian cuisine.
of delicious fresh fish, squid,
2016. September
shrimp, lobster, mussels, clams
From region to region, Italian
and more from five different
food can be drastically different
seas, and at Pazzo! many of our
although the country shares one
- 16 -
Culinary Concepts
similarity that ties its food culture together – its
Our Fidelini pasta is inspired by this tradition
quest for fresh and locally-sourced foods. Today
with a blend of king crab, jumbo lump blue crab,
many coastal cities are greatly influenced by
and lump blue crab tossed in a spiced marinara
what they catch just off the coast, especially in
with fresh basil and parsley mixed with fresh
locales like Venice, the Amalfi Coast and Puglia,
house-made fidelini pasta.
Italy’s boot-heel region. Tonno, or tuna, especially bluefin tuna off Italy’s In cities near a sea or river, you’ll likely find
coast is regarded as one of the world’s best tuna.
pasta tossed with small morsels of fish, crab or
In fact, tuna played such a big role in Italian life,
shellfish, instead of an entire fillet plopped atop
at one time there were whole villages called
a mound of pasta. Some of the most delicious
tonnare which essentially subsisted on the tuna
renditions of pasta mixed with seafood come
fishing industry. Sicily’s San Vito Lo Capo was
from Sicily with local catches ranging from spada
one of the most famous tonnare.
(swordfish) to sardinia (sardines).
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www.GR8FOOD.net
Our Tonno at Pazzo! blends the regional flavors of Sicily and Naples. The Tuna is grilled to order and served alongside a custom blend of linguini dressed in a house puttanesca made of sauteed fresh tomatoes, garlic, capers, fresh basil and lemon infused olive oil. Squid and octopus are particularly popular on Italy’s southern coastline. Octopus also known as polpo may be served cold or grilled. Squid or calamaro might be cut into small rings and fried, or kept whole, stuffed and then baked. At Pazzo! we dish up Roasted Octopus, slow-braised for
tenderness, with caramelized fennel and white beans, fresh tomatoes, potatoes, oregano and lemon with fregola sarda, a style of pasta from Sardinia. Italians even love their seafood raw, and for a long time, crudo also known as a fish carpaccio, has been a popular treat to enjoy along the Adriatic coast of Italy. It’s said that crudos became a style of eating seafood set into motion by fishermen who sliced raw fish and drizzled it with olive oil and salt as a snack while still out at sea.
HAWAIIAN BLUE MARLIN Fresh Cantaloupe, Honeydew, Watermelon, Micro Arugula, Sicilian Black Salt, Virgin Oil
2016. September
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Culinary Concepts
ROASTED WHOLE BRANZINO with Roasted Crab, Fennel And Arugula Salad, Al Torchio, Sambuca Almond Brown Butter Sauce
BLACK MUSSELS with SautĂŠed Roma Tomatoes, Garlic, Parsley, Hearts Of Artichoke
These days, diners enjoy a variety of very fresh raw fish drizzled with high quality extra virgin olive oil, some sort of citrus, salt, pepper and other complementary ingredients. At Pazzo!, we have a range of crudos including our Hawaiian Blue Marlin topped with diced fresh melons, micro arugula, Sicilian black salt and virgin olive oil; as well as Seared Ahi Tuna with hearts of artichoke petals, cucumber, microgreens, extra virgin olive oil, fresh citrus, and white truffle balsamic. So next time you go out for Italian, eat like a true Italian!
2016. September
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PAZZO! CUCINA ITALIANA 853 Fifth Avenue South Naples, FL 34102 (239) 434-8494 pazzoitaliancafe.com www.GR8FOOD.net
KEEPING YOU INFORMED ABOUT
LABOR DAY WEEKEND SIDEWALK SALES Just a reminder that we are set for Labor day Weekend Sidewalk Sales, starting Friday, September 2 through Monday, Sept 5th from 10AM to 9PM.
ZIKA VIRUS PRECAUTIONS We’ve all been hearing the scary stories about the Zika virus. The Mosquito Control folks at the county have increased spraying, and the City of Naples is keeping an eye on standing water, and certain plants which can attract water and mosquitoes. The City has asked that business & property owners please make sure to empty any standing water in pots or planters on your property. They don’t feel that standing water in the alleys and roadways is an issue, as it gets turned over several times a day. One plant that has been identified as a potential hazard is the bromeliad which hold water and attracts mosquitoes. If you have any in your gardens or potted on your property you might want to consider either treating them or removing them. Mosquito Control recommends treatment with BTI. 2016. September
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Culinary Concepts
PLANTING BED IMPROVEMENTS Over the past year, the City has been replacing older planting
5TH AVENUE ROAD REPAVING
beds
The City will be repaving 5th
better materials. Please note
Avenue from 9th street to
that the City will be replacing
3rd street starting Monday,
the
September
through
front of 505 5th Avenue South
to Friday, September 16th.
starting next week (barring rain
If you have any questions
delays). As improvements are
concerning
planned, the BID will let folks
12th
this
through
the
Avenue,
removing the Indian Hawthorn Bushes
project,
and
replacing
with
three planting beds in
please call the City of Naples
know.
With this particular
Streets and Storm Water
bed, they will be lowering the
Dept at 213.5000
grade of the bed from the build up of mulch over the years. The Indian Hawthorn will be replaced with Dwarf Calusia Nana’s and Crown of Thorn will be replaced with Trinnett’s.
b y Li s e S u n drl a , E x e c ut iv e D i re c t o r F if th Av e n u e S o uth B u s i n e s s Imp ro v e m e n t D i s t r i c t
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www.GR8FOOD.net
H OT D I SH: S WE E T & SP I CY TUNA seared y el l owfi n tu na wi th p ineap p le - coc onut s ti c ky ri c e S erv ed at Yabba I s l an d Gri l l 2016. September
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Culinary Concepts
YABBA IS LA ND G R I L L Yabba brings a Southwest Florida twist to casual dining offering affordable steaks and incredible seafood
S
ultry ocean blues, accents of silver, and deep mahogany woods make Yabba Island Grill a sexy and social backdrop for impressive food at Fifth
Avenue South’s newest, most affordable steak house. Newly renovated, Yabba has put the date back in date night with flavorful wet-aged steaks and fresh seafood grills starting in the low $20 range. Savory chef creations start at just $13.50 and showcase a true appreciation for quality ingredients. An expanded value-driven drink program, exceptional service and heartwarming hospitality add to the atmosphere of sophisticated comfort. With one of the largest craft beer and cocktail lists on Fifth Avenue
711 FIFTH AVENUE SOUTH NAPLES, FL 34102 (239) 262-5787 YABBAISLANDGRILL.COM
South, fantastic wines, fresh stone crab claws in season, live lobster and a special glutenfree menu, Yabba offers something for every appetite.
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www.GR8FOOD.net
CONGRATULATIONS!
Yabba Island Grill was recently voted Fifth Avenue South’s best indoor/outdoor bar by The News-Press in Fort Myers. And our patio is the perfect spot to catch all the action on Fifth Avenue South.
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Culinary Concepts
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www.GR8FOOD.net
Employee Spotlight
Dessert is something you always look forward to because there’s anticipation and surprise leading up to it. Sometimes you’re just not sure just what you’re going to get until that first bite. In a lot of ways, our new executive pastry chef Lymarie Jimenez is like her desserts. She’s traveled and cooked across the U.S. and in France alongside acclaimed chefs. She’s owned her own cake shop and is currently writing a novel. Plus, she’s got sass and you’re never quite sure what she’ll concoct next. “Sitting at a desk would kill me,” she says. “I like to do things with my hands and be creative.”
Lymarie Jimenez CORPORATE PASTRY CHEF Culinary Concepts
BAKING UP
something good! www.gr8food.net
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These days she works in the belly of Chops City Grill’s spacious kitchen in Bonita Springs devising new twists on familiar desserts like warm homemade apple pie, tiramisu and moist multi-layered carrot cake. Plus, she produces playful and delicious flavors of fresh gelato for our restaurants too, like the “candy crush” gelato served with our roasted flourless chocolate cake at Chops City Grill restaurants.
Culinary Concepts
Chef Lymarie recently transplanted from Minnesota, but she’s been a regular visitor to Southwest Florida. She and her husband, Darren, have had a vacation home in the area for several years, and would try to make an annual trip to soak in the sun and enjoy the warmth. It’s part of what inspired the move. “Technically, my husband brought me to Florida,” she says. “He’s a football coach at Estero High School.” The two love spending time outdoors, something that cold winters in Minnesota made it difficult to do. When they’ve got free time, chef Lymarie likes to be outside grilling, relaxing by the pool, playing with her cats Tobyn and Ragnar, devouring a good book, or in her free time working on her futuristic, sci-fi thriller, The Awakened. “I’ve always liked stories like that,” chef Lymarie says. “I like Lord of the Rings and stuff about werewolves and vampires. It’s more fun than reality.” Chef Lymarie’s creativity and talent is palpable in her pastry work at Culinary Concepts too. She’s part artist, part scientist and for her, the kitchen functions more as a food lab than anything else. She prepares a score of unique desserts for our restaurants, and is devoted to creating new ones that will pique the interest and palates of our guests. “I like to make desserts that are delicious and approachable,” she says. “If you can’t pronounce half the ingredients, chances are you won’t order it, but you can make a unique dessert with beautiful presentation using beloved ingredients and still take the customer on a flavor journey.”
Chef Lymarie Jimenez with her husband, Darren
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www.GR8FOOD.net
Is it Filet or Fillet? Food words have their own strange and delicious connotations, and we’re curious about these two in particular. Te c hnic all y, t h e y are v a r ia t io ns of t h e s a m e w o rd s o b ot h w o rd s m ean a b o n e l e s s c u t of m ea t . H o w e v e r f il e t is of te n re s e r ve d fo r F re n c h c uisin e (t hink f il e t mig n o n) , an d f ill e t is t h e m o re ge n e ra l a n d w id e l y - us e d te r m of t h e t w o‌ a t l eas t o u t sid e of t h e U. S . To make ma t te r s m o re co n f using , ove r t h e yea r s s o m e e di to r s a t p ub li c a t io ns a c ro s s t h e co un t r y ha v e c h o s e n to u s e f ill e t w h e n re fe r r ing to f ish a n d f il e t w h e n re fe r r ing to b e e f, an d t ha t t re n d has c aug h t o n an d is m o re w i de l y a cce p te d to da y. O ve ra ll , f il e t is t h e p re fe r re d sp e lling in t h e U. S . , w hil e ot h e r co un t r ie s like to ea t s o m e f ill e t . H o w e v e r y o u c h o o s e to sp e ll i t , co m e e njoy s o m e s a vo r y f il e t w i t h us!
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Culinary Concepts
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www.GR8FOOD.net
fresh from the Farm in SEPTEMBER! GROCERY shopping is already a pretty time consuming task, but not knowing what to buy when you get there can be overwhelming and pricey. However, purchasing seasonal foods is a healthy and cost effective way to approach food shopping. Grocery stores tend to stock up on these items in bulk because they are plentiful, making them less expensive for you — especially when they go on sale.
HERE’S SEPTEMBER’S BEST PICKS ...
Apples Artichokes Blackberries Blueberries Broccoli Cabbage Cauliflower Carrots Chile Peppers Cucumber
Curly Kale Figs French Beans Garlic Horseradish Leeks Lettuce Mushrooms Nectarines New Potatoes
Peaches Pears Plums Pumpkins Red Onions Spinach Squash Sweet Corn Tomatoes c r e d i t W O M A N S D AY. c o m
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Culinary Concepts
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Z Z U B y R A N I L #CU www.GR8FOOD.net
september Unique Holidays
1 Na t ional C her r y Pop over Day
19 Inter nat ional Talk L ike A Pirate Day
2 Inter naional B acon Day
19 Nat ional B u t ter s cotch Pudding Day
3 Sk y s crap er Day
2 0 Nat ional Punch Day
4 Ne w sp ap er C ar r ier Day
2 1 Inter nat ional Peace Day
5 C he e s e Piz z a Day
2 1 Wor ld G rat i t ude Day
5 L abor Day
2 2 Au t umn Equinox - Fall beg ins!
6 F ig ht Pro cras t ina t ion Day
2 2 Elephant A ppre ciat ion Day
6 Read a B o ok Day
2 2 Hobbi t Day
7 Na t ional S alami Day
2 3 C he cker s Day
7 Na t ional B e er Lover ’s Day
2 3 Nat i ve A mer ic an Day
8 Inter na t ional L i terac y Day
2 4 Nat ional C her r ie s Jubile e Day
9 Na t ional “ I love fo o d ” Day
2 5 Nat ional F ood S er v ice Wor ker s Day
10 S e w ing Machine Day
2 6 Johnny A pple s e e d Day
10 Na t ional Hot D og Day
2 6 Nat ional Key L ime Pie Day
11 911 Remembrance
2 7 O k tober fe s t beg ins in G er many
11 G randp arent ’s Day
2 8 Nat ional D r ink a B e er Day
11 Na t ional Pe t Memor ial Day
2 8 Nat ional G ood Neig hbor Day
12 C ho cola te Milk Shake Day
2 9 Conf ucius Day
12 Na t ional V ide o Game s Day
3 0 Nat ional Mud Pack Day
13 F or t une Co ok ie Day 13 Na t ional Peanu t Day 13 Posi t i ve T hink ing Day 15 Na t ional L ing uini Day
CELEBRATE NATIONAL LINGUINI DAY ON 09/15 AT PAZZO!
16 Colle c t Rock s Day 16 Me x ic an Independence Day 16 Na t ional Play D oh Day 16 P OW/ MI A Re cog ni t ion Day 16 Wor k ing Parent s Day 17 Na t ional A pple D umpling Day 17 Cons t i t u t ion Day 18 Na t ional C he e s ebur ger Day 18 W i fe A ppre cia t ion Day 2016. September
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Culinary Concepts
The Best
club in town! Not onl y do you re cei ve an incre dible 5% re t ur n on e ver y dining dollar you sp end; t he Culinar y Concept s ’ C lub C ard als o of fer s you spe c t acular s av ing s all t hroug h t he year for b eing a loyal C lub C ard member. T houg h e ver y year t he promot ions and dis count s w ill change you w ill al way s re cei ve 1 point for e ver y 1 dollar you sp end a t any of Culinar y Concept s ’ 5 re s t aurant s .
T H AT ’ S 5% B ACK IN R E WA R DS !
E XCLU S I V E CLU B C A R D M E M B E R AUGU S T S AV I N G S : • At all 5 of Culinar y Concept s ’ re s t aurant s , pre s ent your club c ard to re cei ve 2 0 % of f all b ot tle s of pinot noir ( pr ice d f rom $5 0 - $15 0)
2016. September
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Joi n T h e Cl u b, Ch e c k Yo u r Poi n t s, Vie w Yo u r Re wa rd s, D ow nlo a d C o u p o n s, Vie w Me n u s a n d Ma k e D i n n e r Re se r v a t io n s ...
A LL AT G R 8 FOO D. N E T
www.GR8FOOD.net
Culinary Concepts Culinary Creating Incredible Memories ... One Bite At A Time! ®
N A P L E S • B O N I TA S P R I N G S