Beachin' (June 2016)

June 2016

beachin’ Life on the Alabama Gulf Coast

Gumbo Key

floating concert returns

Flora-Bama Fishing Rodeo

All About the Chefs at the Beach

Try the Appetizer Food Network Calls “A Crab and Bacon Combo Like You’ve Never Seen” Only at Bill’s By The Beach With rich flavors of bacon, crab, cream cheese and Vidalia tomato jam, Chef Jon Gibson’s Bacon and Crab cheesecake creation is a dish to remember. This tasty, shareable appetizer was featured on an episode of Food Network’s Beach Eats, USA, hosted by Curtis Stone.

For a fresh perspective on a traditional favorite, we invite you to try Chef Jon’s Shrimp & Grits. Course ground yellow grits known for their robust flavor and distinctive texture, are slow-cooked in-house with milk and gouda cheese. We pour a generous helping of homemade authentic red-eye gravy around the grits, then top it off with blackened wild caught Gulf Shrimp, tomato, and red & green onion concasse. A dish so popular it is served at brunch, lunch, and dinner — and so tasty, it turned heads at the Food Network.

At Bill’s by the Beach, you can be certain that 100% of the seafood you eat is wild caught from the Gulf of Mexico or other domestic waters.

SEAFOOD • STEAKS • WINE • SPIRITS GULF SHORES, AL 251-948-5227 | bbtb.com | 300 West Beach Blvd., Gulf Shores, AL 36542 | twitter.com@billsbythebeach 2 Beachin ● June 2016

gulfvisitorguide.com facebook.com/billsbythebeachgulfshores | instagram.com/bills_by_the_beach Hours 11 a.m. to 10 p.m. Tuesday — Friday | Saturday & Sunday 9 a.m. — 10 p.m.

JUNE 9–18

FREE L E AT H E R B R AC E L E T WITH YOUR $100 PANDORA PURCHASE

251.967.4141 • www.diamondjewelers.net • Closed Sunday *Free leather bracelet (up to a $55 USD retail value). While supplies last at participating retailers. No substitutions.

Bracelet selection may vary by store. Excludes gift card purchases.

CHARMS EXCLUSIVELY AT

DIAMOND JEWELERS GULF SHORES 108 20TH Ave. East 251.967.4141 www.diamondjewelers.net

gulfvisitorguide.com

June 2016 ● Beachin 3

We know you love our beach!

Gulf Shores and Orange Beach strive to provide a safe, clean, family-friendly environment. You can help protect the coast by observing beach rules and regulations.

Enjoy the beach responsibly and safely.

Prohibited items include glass containers, fires, pets & loud music.

PLEASE REMOVE ALL PERSONAL ITEMS DAILY Any personal property left on the beach one hour after sunset will be removed and disposed of overnight.

For more information, check www.cleanisland.org 4 Beachin â—? June 2016

gulfvisitorguide.com

gulfvisitorguide.com

June 2016 â—? Beachin 5

contents

All about the Chefs at the Beach

8 24

Artists on Display at Waterway Village Art Market

26 28 31 32 38 44 48

Floating Concert at Gumbo Key

8

32

Flora-Bama Fishing Rodeo Month at the Beach What to do at the Beach

Live Local Music

28

Hooked on Fishing Dining Guide

a letter from the editor

Hello there, June brings in a whole new crowd to the beaches; the summer vacationers. The snowbirds and spring breakers have officially left the Island and the family vacations have begun.

There is so much to do in June at the beach. One favorite event in June, The Flora Bama Fishing Rodeo, invites all fisherman to test their skills on the water, and Gumbo Key, the annual floating concert that entertains boaters at Robinson Island, returns to the water later this month.

If you’ve ever wondered who’s behind those swinging doors at your favorite beach restaurant, be sure to find out all about the chefs on the Island in this special issue. A few local chefs tell why they came to the beach, their specialty dish and more!

Check out some of the local musicians and don’t miss out on the events that will have everyone coming back to the beach.

I’ll see you there in my beach chair,

Destiny

6 Beachin ● June 2016

gulfvisitorguide.com

about the cover June 2016

beachin’ ama Gulf Coast

Life on the Alab

y Gumbo cerKet retu rns floating con

Flora-Bama Fishing Rodeo

The beaches of the Alabama Gulf Coast are home to pearl white sand and a magnificent shade of blue waters that make it a destination for many. The scene for the perfect tropical getaway is waiting for you right here on the Gulf (photo by Lynn Jordan/lynnjordanphotography. com)

10%

Off Purchase thru 6/30/2016

All About the Chefs at the Beach

Find Beachin’ Magazine on Facebook • local event updates • live music lineups • photos and more Share your photos with us by tagging us on Facebook.

Find the e-edition by visiting issuu.com and searching for Beachin’ or Gulf Coast Media.

You can also access our e-editions through GulfCoastNewsToday.com. Just click on the “Magazine tab” and select “Special Publications.”

beachin’

A specialty publication of Gulf Coast Media

publisher Parks Rogers

parks@gulfcoastmedia.com

editor

Frank Kustura frank@gulfcoastmedia.com 251.923.8129

Destiny Brown destiny@gulfcoastmedia.com

Jeniece Bouzan jeniece@gulfcoastmedia.com 251.978.0497

copy editor John Mullen

designCaryand layout Howard

johnm@gulfcoastmedia.com

advertising LouAnn Love

louann@gulfcoastmedia.com 251.243.7620

Leigh Mitchell

contributors Capt. Phil Dortch and Capt. Mark Robinson

Beachin’ magazine is published monthly by Gulf Coast Media, 901 N. McKenzie Street, Foley, AL 36535 - 251.943.2151 Distributed free by The Alabama Gulf Coast Convention & Visitor’s Bureau and at other locations throughout Gulf Shores, Orange Beach and Fort Morgan.

All rights reserved. Reproduction without permission is prohibited.

Gulf Coast Media accepts no responsibility in the guarantee of goods and services advertised herein.

gulfvisitorguide.com

Open Monday-Saturday 9am-5pm

Call 251-971-2005

10062 Tony Drive, Foley, AL 36535 (Co. Rd. 20, East of Hwy. 59on the left before the Beach Express)

www.gigiscrapbookin.com

Billy’s Seafood If It Swims, We’ve Got It! Open Air Seafood Market

251-949-6288

Co. Rd. 10 W. on Bon Secour River

www.billys-seafood.com

$5.00 OFF

5 LBS. OR MORE

SPICY COOKED CRAWFISH

HEADLESS SHRIMP $1.00 OFF PER LB. (Not Valid with Any Other Coupon or Discount)

WE SHIP SEAFOOD Open Monday-Saturday 7am-5:00pm

June 2016 ● Beachin 7

All About

THE CHEFS

at the Beach

BY DESTINY BROWN

It’s no secret that the beaches of the Alabama Gulf Coast are stacked with top notch restaurants and divine dishes. But just who’s behind those swinging doors at your favorite restaurant at the beach? Find out more about the chefs behind the scenes.

We asked a few local chefs about why they came to the Gulf Coast, their specialty dishes that people come from miles around to taste, and more!

featured chefs

LULU’S • BILL’S BY THE BEACH COSMO’S • PAPA ROCCO’S TACKY JACKS • GULF SHORES STEAMER ORIGINAL OYSTER HOUSE • IHOP DESOTO’S • BENEDETTO’S ITALIAN RISTORANTE VOYAGER’S • THE HOT SPOT CATCH SEAFOOD & STEAKS • THE GULF

8 Beachin ● June 2016

gulfvisitorguide.com

DYLAN FEENKER

Dylan Feenker Q: When did you begin your culinary career?

A: When I was a young child watching my grandmother cook and enjoying her great food. I started my first restaurant job at 14. At 19, I started Culinary school and took a position with Mobile Country Club where I interned under outstanding chefs. I left the Country Club and served as the Sous Chef at Le Beau’s in downtown Fairhope.

A few years later, I started a second job working at LuLu’s for the incredible Lucy Buffett. I have had the privilege to be a part of the LuLu’s team now for over 12 years.

I worked my way up through the ranks at LuLu’s and have had the honor of serving as the Executive Chef for eight years now.

LULU’S

Q: What brought you to the Gulf Coast?

A: I was fortunate enough to have been born and raised on the beautiful Alabama Gulf Coast. I grew up in Fairhope, but spent every minute I could on the Island. Gulf Shores and the Gulf Coast have always been home in my heart and now I am raising my family here.

Q: What is your specialty?

A: My specialty is Southern Food with an emphasis on Gulf seafood as well as our wonderful local produce. I believe my food is a direct reflection of my influences. The chefs I trained under were Classically French trained chefs from Louisiana. Now, I get to work with Lucy Buffett and learn from her more than inspiring creativity. I find all of these influences usually find their way into any dish I create.

Q: What are some of your highest culinary achievements or recognitions?

A: While I have received award nominations and taken part in many competitions, events, fundraisers etc., I believe my greatest achievement is the respect, admiration, and love I have earned from my hundreds of staff members, peers, and my wonderful family. I also take pride that my team and I prepare food for over a million guests a year between LuLu’s Gulf Shores and LuLu’s Destin. I believe that is quite an accomplishment and I am fortunate to be able to work for a company that provides that level of opportunity.

Q: What do you enjoy most about being a chef at the beach?

A: I would have to say my favorite is the availability of some of the world’s finest and freshest ingredients. Every day, I get the opportunity to cook with anything from beautiful seafood such as our local Red Snapper, Gulf Shrimp, Blue Crabs, Gulf Oysters to fresh Baldwin County grown tomatoes, watermelons, squashes, that are actually picked and delivered the same day from the farms we partner with.

Lucy Buffett’s LuLu’s is all about escapism and crazy fun!

The all in a facility designed to give a taste of the authentic Gulf Coast LuLu’s Lifestyle.

Bottom line- it’s all about food, fun and family. GUMBO LOVE!

Brown Butter Balsamic Snapper gulfvisitorguide.com

200 East 25th Avenue , Gulf Shores 251-967-LULU (5858) www.lulubuffett.com June 2016 ● Beachin 9

BILL’S JON GIBSON Jon Gibson BY THE BEACH Q: When did you begin your culinary career?

A: When I was in high school flipping burgers at Hardees. I have stayed around the food industry most all of my life. Anything from washing dishes to working in kitchens, I was always fascinated with how everything worked in the back of the house. I was in Sicily for awhile and learning Italian cuisine and moved to California for a formal culinary degree.

Q: What brought you to the Gulf Coast?

A: I moved here in 2014. I was working in Atlanta for a big corporation opening boutique burger joints. I was never fond of corporations because the creativity aspect is taken out. Bill approached me in Atlanta and told me about this place. We met down in Pensacola and meshed together well. It was trying at first because I hadn’t been in the south for over 16 years. But, when you have his ocean in front of you, what can be better than that?

Q: What is your specialty?

A: I’m a fish guy. Any kind of fish. I’m labeled Coastal Cuisine, or what I like to call “Comfort Coastal Cuisine.” You take those dishes we grew up with in the South, twist them and show a different aspect other than fried. And beef and fresh produce of course.

Q: What are some of your highest culinary achievements or recognitions?

A: I’m not in it for fame, I just like what I do. I live, drink, eat food 24/7. LA Food and Wine show was a good milestone. Being on and working with the Food Network was great, but my accomplishment is seeing a business succeed. My accomplishment is to bring the education to the people. Watching a place like Bill’s grow in the past year and it pleases to me to see that people are finally getting it. I’ve also been published in the LA Times, Idiot Guide to Quinoa Cookbook.

Q: What do you enjoy most about being a chef on the Island?

A: First of all, is the availability of product; the fresh fish. When we have the Gulf right at our front door, we have the availability of fresh fish year round. Second thing is the vibe. It’s more like you’re coming into my house than my restaurant. Also, the other chefs here are talented and we spin off each other. There’s always that outlet, kind of like a little brotherhood.

A fresh, locally-sourced restaurant that brings fine dining food from the farm to your table while you enjoy an unobstructed gulf view.

Savor fresh seafood, tender steak, juicy hamburgers, or a cool beachside brunch exquisitely prepared by Executive Chef Jon Gibson and his team.

300 W Beach Blvd, Gulf Shores 251-948-5227 www.billsbythebeach.com 10 Beachin ● June 2016

Coconut Shrimp gulfvisitorguide.com

COB beachin june 2016 3:Layout 1 5/12/2016 10:23 AM Page 1

25753 Canal Road in Orange Beach, Alabama CHEF JACK BAKER, Corporate Chef, has mastered the essence of true Southern cooking.

His love of French cuisine and his passion for down home fare are evident in every dish he creates. His love of the south can be attributed to the overabundance of fresh fruits and vegetables, as well as the bounty of fish and game that he uses in all his dishes.

CHEF SAM MCLEOD, Culinary Director of Cosmo’s Courtyard, a longtime resident of the Gulf Coast, is fond of the foods available in this area and loves to challenge himself to use them in different ways. He likes to travel and enjoys taking in the local culinary scene. He finds cooking exciting and relishes the chance to learn new techniques as well as work with an array of wonderful and fresh ingredients.

CHEF BART WILSON, Executive Chef, is a native of Alabama and started his culinary career learning vegetarian cuisine and is eager to step into his role as Executive Chef at Luna’s Eat & Drink.

He loves taking southern classics and low country food to a broader audience without being smarmy or pretentious about it.

CHEF KIM ASBURY, Pastry Chef and Manager at BuzzCatz Coffee & Sweets, has been working in the restaurant industry for over 20 years from small bagel shops and pizza places to fine dining Italian restaurants.

Much of her knowledge has been gained through hands-on experience, but in 2003 she graduated from Penn College with a degree in baking and pastry. While there she graduated at the top of her class earning the John Folse Award of Excellence.

Her greatest joy is “making anything that people truly enjoy.”

gulfvisitorguide.com

June 2016 ● Beachin 11

PAPA ROCCO’S

ROMEO POLK Romeo Polk Q: When did you begin your culinary career?

A: I began cooking at Papa Rocco’s when I was 17 years old. Even though I’ve stayed here 14 years, I’ve worked at other restaurants. I ran Bell Luna’s and worked at Beach Club in Gulf Shores, so I got a little experience everywhere.

Q: What brought you to the Gulf Coast?

A: I moved to Foley from Pensacola when I was 13 years old. I’m 32 now and I’ve been here ever since.

Q: What is your specialty?

A: I would say sautéing pastas. My pesto pasta is great. I can make it two different ways, but what everyone loves is the seafood pasta pesto. It has an Alfredo base with a little bit of pesto, fresh garlic and vegetables, onions with shrimps and scallops. It’s prepared with parsley on top.

Q: What are some of your highest culinary achievements or recognitions?

A: I’ve been featured in many magazines and newspapers. I have also received certificates of appreciation from this place and for being manager at a few other places in the area. I have worked myself from the bottom to the top.

Q: What do you enjoy most about being a chef on the Island?

A: Down here, compared to everywhere else, you get to play with food a lot and make a lot of choices and mix things up. You also get to meet a variety and a lot of people, snowbirds and everything. It’s nice to have people know you around town.

Despite our tongue-in-cheek motto “The home of warm beer and lousy pizza”, the beer is ice cold and the pizza is great (Peoples Choice Best Pizza)! On top of that, if you’re looking for raw oysters, we have been voted The Peoples Choice Award for Best Raw Oysters for twelve straight years. Add to that our nightly live entertainment and you’ll see why Papa Rocco’s is the place to be on the Gulf Coast.

101 W 6th Ave, Gulf Shores 251-948-7262 12 Beachin ● June 2016

Pesto Pasta

Alfredo based pasta with pesto. Fresh garlic, mixed vegetables, shrimps and scallops. Prepared with parsley on the top. gulfvisitorguide.com

DAVID EVANS David Evans Q: When did you begin your culinary career?

A: I started in the restaurant business in the late 70s. I learned the business hands on through a lot of stages of working in the kitchens and with experienced chefs. I found my nitch was in operations and development. I backed out of the kitchen as a preparer and got deeper into the science of it and development of recipes and sauces.

I began a consulting business and that’s when I really went into the culinary side and helping independent operators develop menus and house recipes.

TACKY JACKS

Q: What brought you to the Gulf Coast?

A: Tacky Jacks. The principal owner of Tacky Jacks decided he wanted to expand his business and wanted to look at having more stores and franchising, and that’s my specialty. I had never lived on the coast, or on the beach, I had always lived in larger cities. My wife and I looked at coming to the beach and it’s such a wonderful community and the people are so nice. The opportunity with Tacky Jacks was really tremendous.

Q: What is your specialty?

A: I focus on regional specialties and what is offered. It’s what people come here for. They come here to eat seafood, especially shrimp. In broadening this menu and growing this company, I really looked at centering the menu on what people come here to eat. Shrimp, fish, oysters, PO-boys. We have stuck true to our roots in that. We specialize in how many different ways we can work with the regional dishes.

Q: What are some of your highest culinary achievements or recognitions?

I’ve got to know so many people through the different levels of business that I’ve worked in and different styles of restaurants. I’ve done everything from fast food all the way to fine dining. I operated hotels for many years. The number one thing that has been special was back in the mid 80s, I was chosen by the State of Tennessee to be the culinary advisor for a huge event. I was head of the planning of menus for a huge pre-event gala with a lot of government officials, royalty. I was honored to be asked to do that

Q: What do you enjoy most about being a “food dude” on the Island?

A: I think what’s so special about it is that you get to entertain such diverse customers and clientèle. They come from all over the country. You get to treat them to the Island food and the experience down here. The one thing we strive for here is fun. Being able to offer that and work with different styles is really cool.

Tacky Jacks Gulf Shores 240 E 24th Ave 251-948-8881

Tacky Shrimp

A famous dish at Tacky Jacks. A secret house recipe that is a combination of sautéed and Louisiana barbecue shrimp. Served on a bed of rice. gulfvisitorguide.com

Tacky Jacks Orange Beach 27206 Safe Harbor Dr 251-981-4144 Tacky Jack’s 25019 Canal Rd 251-980-7007 June 2016 ● Beachin 13

GULF BRIAN CUMBIE SHORES Brian Cumbie STEAMER Q: When did you begin your culinary career?

A: I began when I graduated from Miami Culinary in South Florida around 2008. I began cooking in local restaurants and trying to get my name out there. I’ve been on the Island for 7 or 8 years trying to get out there and make my name in the culinary world. I want to show people my talent and the type of dishes I can do.

Q: What brought you to the Gulf Coast?

A: I came here in mid 2008. At first, I was working at the Harbor, and started cheffing there and running the soufflé line. Then they offered me a position to open their two other restaurants, so I’ve bounced back and forth with them for the last six years. But, now I’m here at the Steamer and I’ve been here since September 2015

Q: What is your specialty?

A: The fresh catch of the day, a cobia, wahoo, mahi mahi or tuna, are some of the favorite dishes. I get to filet up some good fish. A local favorite here is a lot of blackening. I have a special seasoning I like to use here, but only a few locals like me to use it . It’s got a little bit of ghost peppers, cumin and cayenne.

Q: What are some of your highest culinary achievements or recognitions?

A: I competed in the oyster cook-off with a restaurant I was working with in 2012 and we won first place. The Food Network was there and several other head chefs, so that was a big accomplishment for myself. I like competing in local cook-offs and being able to cook and have such a passion for it. It’s what I love to do.

Q: What do you enjoy most about being a chef on the Island?

A: The Island. The drive every morning. Sometimes I’ll stay on the Island and wake up and get to see a beautiful sunrise. It’s the environment and everything you get to see every day, the people who live here, the beach life and the salt life. I enjoy it. Being a Southern boy from Georgia, I love the water and being able to fish.

Surf n’ Turf

A local favorite. A 12 ounce ribeye (tuna steak pictured above) with butterflied royal red shrimp and roasted garlic pepper.

Served with a side of corn and potatoes with a light garnish.

14 Beachin ● June 2016

The Steamer specializes in steamed and grilled seafood. The motto at the Steamer has always been “NO FRIED”. Come visit the Gulf Shores Steamer to see what all the critics rave about.

Gulf Shores Steamer SanRoc Cay Marina 27267 Perdido Beach Blvd #115, Orange Beach 251-948-6344 gulfvisitorguide.com

JOE ROSZKOWSKI

Joe Roszkowski Q: When did you begin your culinary career?

A: It all started in 1973 at the Hilton Hotel, in Akron, Ohio. I had a hotel food and beverage background by education through a food service trade school and the Culinary Institute of America. In 1982 I was transferred with Aramark® to take over as Gulf State Park’s executive chef in Gulf Shores where I met David Dekle, my partner, who worked for Fruit Distributing.

I was executive chef at the Gulf State Park in Gulf Shores and David worked for Fruit Distributing.

In May of 1983, the Original Oyster House opened its doors in the Bayou Village Shopping Center in Gulf Shores with sixty seats and ten employees. After expansions in 1986, 1996 and 2012 it now seats 300 and employs 130 people. Not only is it the oldest seafood restaurant on Pleasure Island, it is nestled in the Original Oyster House Boardwalk the area’s oldest specialty shopping center which they purchased in 1996. They also purchased an additional lot in 2004 for much needed parking.

With the success of the first restaurant, a second was opened on the Mobile Bay Causeway in 1985 with eighty seats. Expanding over the years, today the Original Oyster House includes a gift shop, boat dock, 300 seats, conference room and a full service banquet room that seats 100 people.

ORIGINAL OYSTER HOUSE

Q: What brought you to the Gulf Coast?

A: In 1982 I was transferred with Aramark® to take over as executive chef Gulf State Park in Gulf Shores.

Q: What is your specialty?

A: Creating different and unique seafood combinations

Q: What are some of your highest culinary achievements or recognitions?

A: I represented the state of Alabama in the Southwestern Seafood Superbowl Competition in Tallahassee Florida in 1986. In 1999, the Small Business Administration recognized Joe with the prestigious Entrepreneurial Success Award for the southeastern USA. In 2014, David and I were recognized by the local Chamber as leaders in environmental stewardship because of the company’s proactive environmental stance and sustainable practices, including converting used frying oil into biodiesel to fuel company vehicles, installing the only wind turbine on the Mobile Causeway for electricity, installing solar heaters and becoming leading sponsors of the Oyster Trail that supports oyster restoration and gardening.

In 2015, The Alabama Restaurant and Hospitality Alliance presented David and I with the Lifetime Achievement Award at the 16th Annual Stars of the Industry Dinner, which honors outstanding achievement in the Alabama’s lodging, tourism, and restaurant industry.

Q: What do you enjoy most about being a chef on the Island?

A: It’s a blessing to build a place for families and friends to enjoy, and actually do that while doing what you love, which for me is cooking, creating recipes and executing ideas into a dining experience. When folks came back each year to join us, it was and still is an exhilarating feeling. When you hear that your biggest referral source is by word of mouth, well that’s a home run and the greatest accolade any chef can experience. Making a difference in the lives of our employees, our community and our customers has been our greatest reward as a company.

The Original Oyster House menu features an impressive variety of fresh local seafood, steaks, chicken, salads and pasta. Simple but flavorful blends of spices and sauces complement fresh catches, gulf oysters and authentic Southern classics including our homemade seafood gumbo, cheesy grits with blackened shrimp and the local favorite “Blackened Mahi down on the Bayou” just to name a few.

Bill-E’s Bacon Planked Oysters

Planks of Bill-E’s small Batch Bacon topped with fried oysters, rémoulade and sweet pepper sauce drizzle! gulfvisitorguide.com

Original Oyster House Boardwalk Geez Louise & OOH Trading Company 701 HWY 59 Gulf Shores, Alabama 251-948-2445 www.originaloysterhouse.com

June 2016 ● Beachin 15

IHOP

TAMMY VINES Tammy Vines Q: When did you begin your culinary career?

A: About 15 years ago. I started off at Tabby D’s as a dishwasher, so I started from the bottom and worked my way to where I am now. I started as a chef years ago and was scared of the kitchen, but kind of worked my way into it.

And I really enjoy cooking now.

Q: What brought you to the Gulf Coast?

A: I was in a different location, and this store opened and I tried it down here.

Of course, I love the beaches and the salt life, but I made it into management and I’m just going to keep going. This area is an opportunity.

Q: What is your specialty?

A: I like to make specialty dishes around Christmas and Thanksgiving. I put a little twist on dressings and cook ham a certain way. I like a Southern style of cooking. I can cook anything, but I really enjoy the Southern taste and everyone tears it up.

Q: What are some of your highest culinary achievements or recognitions?

A: Being able to start from the bottom and work my way to where I am and doing it all on my own. Being known for that. It’s amazing how many people see that when you think no one is looking, there’s someone always looking. I’m looking to do more as far as my culinary career.

Q: What do you enjoy most about being a chef at the beach?

A: Cooking for people here, you’re cooking for people on different walks.

Because it is a tourist area here, you have different people who want their food cooked a certain way. To be able to meet that expectation, you have to be talented. I want to meet the special needs of every guests and I want to make them happy. If they leave here happy, I’ve done my job.

For 57 years, the IHOP family restaurant chain has served our world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages — offering an affordable, everyday dining experience with warm and friendly service.

Big Steak Omelette

Tender and tasty strips of steak, hash browns, fresh green peppers, onions, mushrooms, tomatoes and cheddar cheese 16 Beachin ● June 2016

1605 S McKenzie St, Foley, AL 36535 251-207-2700 ihop.com gulfvisitorguide.com

EVERETT BURGE Everett Burge Q: When did you begin your culinary career?

A: I started off at a restaurant in Springfield Missouri called Fire and Ice. I started off as a dishwasher there and then after awhile, I started cooking on line on the fry side and then moved up there to sautee grill and learned all of the different stations.

I was running that kitchen at night time, then transferred to the Convention Center and ran that place for about a year. Then I ended up moving here 4 or 5 years ago.

When I moved here, I worked at Baumhowers as a line cook, and began working here at night time and I’ve been here ever since.

DESOTO’S

Q: What brought you to the Gulf Coast?

A: Most of my family grew up in Alabama so I always knew I’d relocate here eventually. I have two sisters who live down here, so it just worked out where I had a place to stay. I’ve always wanted to live on the beach.

Q: What is your specialty?

A: Either Shrimp Marsalla or Paneed Grouper. Both of those are slightly more complicated when you’re really busy. It’s fun being able to know that you can throw something together more complicated, but still put out a really good dish at a decent time. Especially in the summer, when it’s non-stop two hour wait.

Q: What are some of your highest culinary achievements or recognitions?

A: I’m still young in the field and young in training. There’s still a lot of stuff I want to do and want to accomplish, but I really haven’t reached that point yet.

Q: What do you enjoy most about being a chef on the Island?

A: The late night rushes until about 11 p.m. I enjoy cooking for volume. My favorite thing to do is when I have a few regulars that come in all the time, and I get to cook something that I haven’t cooked a million times. I get to experiment around and play with different ideas, throw something at them and most of them love it.

Paneed Grouper

Fresh grouper prepared with cracker crumbs and an herb butter. Topped with Bearnaise sauce and best served with sweet potato casserole and steamed vegetables. gulfvisitorguide.com

Award winning DeSoto’s Seafood Kitchen, one of Gulf Shores, Alabama’s favorite family restaurants features fresh seafood, chicken, pasta, steak, home style sides, salads and sandwiches.

138 W 1st Ave, Gulf Shores, AL 36542 251-948-7294 June 2016 ● Beachin 17

BENEDETTO’S ITALIAN RISTORANTE

SAM ST. GEORGE

Sam St. George Q: When did you begin your culinary career?

A: When I was 15 years old. I was working in a bar doing little stuff, nothing really culinary at all. But, I didn’t really like going to school. I had more fun at work, and I just wanted to learn food. I asked my cousin what was the best culinary school to go to and he said the Culinary Institute of America. He and my mom were really my big mentors to start off.

Q: What brought you to the Gulf Coast?

A: My mom was vacationing here after Hurricane Katrina and she called me and said how beautiful it was. We originally just vacationed here and just fell in love with the place and had to stay. Vacationers that never went home.

Q: What is your specialty?

A: I really enjoy cooking anything Italian. I love fresh pastas and I think the style of Italian cuisine is so unique. Carbonara is an Italian classic and is a dish that’s very popular here. The fusion aspect of that is with the Southern bacon. We use bacon from Bill E.’s Small Batch Bacon in Fairhope . It’s local bacon that is smokey with a great flavor. It’s a classic Italian dish that everyone loves. It’s chicken and bacon, how can you go wrong?

Q: What are some of your highest culinary achievements or recognitions?

A: My biggest achievements are getting to travel and live all around for food. I’ve lived in Florida, I’ve lived in New York, I’ve lived all over Minnesota just to do food and learn from all of these great different chefs. I guess my biggest accomplishment is opening a restaurant at 24.

Q: What do you enjoy most about being a chef on the Island?

A: Being so close to the water. The access to the fresh seafood is amazing. You never see stuff this fresh. We’re working deals with fisherman on the dock where they’ll bring in fish and we’ll buy it right off the dock and that’s so cool. You can’t get fresher than right off the dock.

Benedetto’s Italian Ristorante combines Italian Cuisine with Southern Flare.

All of our dishes are freshly prepared using only the best local ingredients!

Located at Zeke’s Landing Marina 26619 Perdido Beach Blvd, Orange Beach 251-981-0032 18 Beachin ● June 2016

Chicken Carbonara gulfvisitorguide.com

BRODY OLIVE Brody Olive

The Perdido Beach Resort is proud to welcome Chef Brody Olive as the new Executive Chef to lead our culinary team encompassing all food and beverage operations throughout the hotel’s four restaurants and multiple banquet facilities. Chef Olive brings to the resort an impressive background of training and accomplishments. He attended Johnson and Wales University, where he learned the culinary fundamentals.

He began his career at Ocean Restaurant in Birmingham as the Sous Chef, studying under the owner and well known Chef George Reis. Ocean achieved many honors during Brody’s tenure, including the AAA Four Diamond Award and Five Stars by Birmingham News. Brody then assisted with the opening of Ocean’s sister restaurant, 26, known for its funky South Beach atmosphere and eclectic menu.

Prior to joining Voyagers at Perdido Beach Resort, Chef Olive had built a great reputation for his development of creative offerings at some of the premier restaurant venues in the Orange Beach and Gulf Shores area. He initially moved to the Gulf Coast to open Villaggio Grille, where he was Executive Chef and General Manager.

At Villaggio Grille, he conceptualized a menu offering “new and old world cookery” with Italian, Mediterranean and low country fusion. In 2011, Brody opened Elli Bistro Zen Restaurant in Orange Beach as Executive Chef and General Manager, bringing a menu of Pacific Rim flavors to Gulf Seafood before moving to The Beach Club where he served as Executive Chef. Brody won the Southern Breeze Gulf Coast Cook Off in 2008 and Zatarain’s Annual National Shrimp Festival chef challenge in 2009 and 2013.

He also won the Wine Spectator Award in 2009, 2010 and 2011. In 2014, Brody took home three prestigious awards at Wharf Uncorked, including Grand Tasting Winner, People’s Choice Award, and the award for Best Use of Ingredients. Currently Brody is competing in the second round of the Barilla Pasta “Rep Your Region” competition and has also been selected as a Finalist to compete in the Alabama Gulf Seafood Cookoff.

Chef Olive is focused on only serving the highest quality Gulf seafood that is locally sourced. He is passionate about using fresh ingredients, prepared simply and beautifully so that the flavors of the food are allowed to shine. Karl Groux, Assistant General Manager for Perdido Beach Resort, stated “Chef Olive is bringing the highest quality of innovation to all dining venues within the Resort. Whether he is arranging an intimate dinner for two in Voyagers or overseeing a Banquet meal function for five hundred, it is a pleasure to have someone with the talent and experience of Chef Olive leading our Culinary Team.”

VOYAGER’S

Nestled on the beautiful Alabama Gulf Coast, Perdido Beach Resort, is located directly on the sugarwhite beaches and emerald waters of the Gulf of Mexico. Perdido Beach Resort is within walking distance of shopping, dining and entertainment. Located just two miles west of the Florida state line, about 45 minutes from Pensacola International Airport, and within a days’ drive from anywhere in the southeast.

Gulf Coast Bouillabaisse gulfvisitorguide.com

27200 Perdido Beach Blvd, Orange Beach, AL 36561 251-981-9811 www.perdidobeachresort.com June 2016 ● Beachin 19

THE BOBBY GRAVES Bobby Graves HOT SPOT Q: When did you begin your culinary career?

A: I really enjoy cooking in the back yard and entertaining friends at home.

That led over to this and me opening my first restaurant.

Q: What brought you to the Gulf Coast?

A: It’s the first pretty water once you leave Louisiana! I just love Orange Beach and the Gulf Coast. I moved down here and opened Daiquiri Bar and then decided four years later to open a restaurant. We’re a local place in a tourist location.

Q: What is your specialty?

A: We have a wide range. Our thin cut fried fish is our big thing. The way we make our shrimp n’ grits is also very unique. One of our specialties is the Manchac

pasta, which has a spicy cream sauce with green peppers. We have everything from bar food to upscale food. Personally, I like everything spicy. But I have to hold back on the amount I use because you have to make sure you accommodate everybody.

Q: What are some of your highest culinary achievements or recognitions?

A: We’ve only been here a year, but we’ve already placed in food challenges.

We’re associated with Wild Bill’s Sauce, which just won No.1 in the world in wing sauce. For our first year, we’ve done very well. We’ve participated in Taste of the Island, Shrimp Fest Challenge, and we’re still just getting our feet on the ground.

Q: What do you enjoy most about being a chef on the Island?

A: Watching people leave here happy. The guys in our kitchen are so good and do a great job and everyone leaves happy. And if we don’t do it right, tell us and we’ll make it right.

The Hot Spot Music and Grub specializes in great food in a laid back environment. If it’s music you like, The Hot Spot showcases some of the areas best musicians. The Hot Spot also has one of the Largest Screens in the area, as well as, many more HD Tvs to watch all of your favorite games on.

Shrimp n’ Grits

Large gulf shrimp sautéed in special spicy sauce and laid over homemade fried grits.

Served with french bread.

20 Beachin ● June 2016

4780 Wharf Parkway, Orange Beach Opens at 11 a.m. daily 251-271-0552 www.thehotspotoba.com gulfvisitorguide.com

GINO TRAN Gino Tran

Chef Gino is a third generation chef and has been since the late 70s.

His passion for cooking is greater than the mouth of the Mississippi River, and Gino knows how to cook great seafood and steaks. There is no match against Tran’s recipes that come from the bayou of Baton Rouge all the way to Maryland’s finest crab cakes. His background goes way back to the French Quarter where Cajuns and French whipped up good Creoles. Gumbo and Étouffée at Catch are all made from scratch and the gumbo comes from a backyard recipe handed down from Tran’s grandfather. It’s no base out of the box like most chefs, it’s the real thing here at Catch. The restaurant also specializes in delicious Po-boys, freshly baked French New Orleans bread, over stuffed oysters and shrimp.

If you want excellent seafood and steaks, head down to Catch in beautiful historic downtown Foley and reserve a seat. “We get so busy here with our cuisines, you would think it was Jackson Street in New Orleans and the seafood here is so fresh you can hear the seagulls,” Tran said.

CATCH SEAFOOD AND STEAKS

Voted No.1 Crab Cakes and New England Clam Chowder and She-Crab Soup.

Serving fresh seafood prepared daily. They also serve Steaks, Po Boys, Burgers, and sandwiches.

Shrimp Creole gulfvisitorguide.com

321 S. McKenzie St. Foley, AL 251-943-5055 June 2016 ● Beachin 21

THE GULF

EPHRAIM KADISH Ephraim Kadish Q: When did you begin your culinary career?

A: In New York in 1985 at a restaurant that was one of three 3 Star restaurants in New York at the time. I was a guest chef at the Four Seasons in Singapore, I was guest chef at the Four Seasons in Santiago, Chile. There’s a whole long list of things I’ve done in the past.

Q: What brought you to the Gulf Coast?

A: Some of the partners of the restaurant asked me to come and it was just as easy as getting on a plane.

Q: What is your specialty?

A: What I enjoy cooking the most is what people love to eat the most. I learned a long time ago that I don’t cook for myself, I cook for others.

Q: What are some of your highest culinary achievements or recognitions?

A: I’ve done the CBS morning show in New York, I’ve cooked a few times a the James Beard House in New York. But when I get an email or a text from one of my customers that says that was a really wonderful meal, that’s the nicest thing you can say.

Q: What do you enjoy most about being a chef on the Island?

A: One of the really nice things about being here is that it’s a very small community. You get to know people personally and you get to be able to cater to them. I think what’s important is that we’re a a gulf restaurant and we focus on gulf seafood and local products and we try to facilitate those products. We take advantage of what The Gulf Coast has.

Just a little beach bar with an amazing view, serving thoughtful food inspired by the Gulf of Mexico. Oh, and the building is made from repurposed shipping containers and we spin vinyl.

Come get stoked.

27500 Perdido Beach Blvd, Orange Beach, AL 36561 251-424-1800 22 Beachin ● June 2016

Grilled Gulf Seafood and Local & Raw Vegetables with Lemon Dressing gulfvisitorguide.com

gulfvisitorguide.com

June 2016 â—? Beachin 23

ARTISTS ON DISPLAY AT

Waterway Village Local and regional artists will gather again on Saturday, June 4 in Waterway Village for an Art Market, hosted by the Gulf Coast Arts Alliance, in partnership with the City of Gulf Shores. The Art Market will be from 9 a.m. until 3 p.m. at 225 East 24th Avenue in Gulf Shores.

Visitors can enjoy browsing original art such as paintings in watercolor, acrylic, oil and pastel, carved wood, pottery, hand blown glass, original jewelry, fabric and metal art. Destiny Brown and Chris Stephens and his band will add to the festivities by providing musical entertainment.

The Gulf Coast Arts Alliance Art Gallery is across from the Waterway Village Art Market and will continue the celebration of their second anniversary with a gallery full of beautiful, original art. In addition, visitors are invited to come by the Gallery to view the Gulf Shores High School Amplify exhibit, which will be on display until June 30.

For additional information about the June 4 Waterway Village Art Market, telephone 251-948-2627, email gulfcoastartsalliance@gmail.com or visit www. gulfcoastartsalliance.com. The Gulf Coast Arts Alliance is a non-profit organization.

24 Beachin â—? June 2016

ART MARKET

gulfvisitorguide.com

Distinctive Gifts and Jewelry

10%

OFF ANY PURCHASE One coupon per customer per visit.

Not valid with any other specials, discounts or coupons.

Exp. 6/30/16

Collegiate Merchandise • Home Accessories and Flags

251.981.8444

Winn Dixie Shopping Center • Orange Beach

at the Wharf

CHEESEBURGER POBOY GRILLED SHRIM

P

S SHRIMP & GRIT

WINGS

THIN CUT FRIED FISH

Happy Hour

MONDAY-FRIDAY 11A.M.-6 P.M. $2 DOMESTIC BOTTLES $3 IMPORT/CRAFT BOTTLES $1.50 HOT SPOT DRAFT $3 WELLS $3 WINES

GET A DAIQUIR I TO GO 4830 WHARF PKWY 101A

251-224-0265 SHOP AT

Home of Sports LIVE 160” BIG SCREEN MUSIC 12 Big Screen TV’s

251-271-0552

4780 wharf parkway 101 GRILLED FISH SALAD Orange Beach, Al 36561 gulfvisitorguide.com

June 2016 ● Beachin 25

Floating Concert

AT GUMBO KEY

Each year, boaters congregate on Robinson Island for the annual Gumbo Key event for a day of music, fun and floating.

This year, Gumbo Key will be held on Saturday, June 18 from noon-5 p.m. Robinson Island, the destination for the concert, is located on the north of Perdido Pass, near the Orange Beach Islands.

The only way to get to Gumbo Key is by boat. But if you don’t own a boat, no worries. There are many companies in the area that are offering all types of boat rentals to make 26 Beachin ● June 2016

sure you don’t miss out on the fun day. Rent a pontoon, rent a kayak, or split the cost of a boat with a group.

This floating musical venue is a place for friends and family to meld together in our Gulf Coastal waters while soaking up the fine sounds of Live Southern bands. The Wes Loper Band and The Adam Holt Band return to Gumbo Key this summer.

The Lamont Landers Band will also be making its Gumbo Key debut. Fore more information, visit gumbokey.com. gulfvisitorguide.com

Reel Fishing, Reel Fun.

Trips from $65/person 251.981.FISH 800.806.7889

SanRoc Cay Marina • Orange Beach, AL www.reelsurprisecharters.com gulfvisitorguide.com

June 2016 ● Beachin 27

Flora-Bama Fishing Rodeo

“Gulf Coast’s Funnest Fishing Tournament”

BY DESTINY BROWN

For the third year, The Flora-Bama fishing rodeo welcomes all anglers of all ages to reel in the big one.

With a variety of divisions and a low entry fee, the Flora-Bama Fishing Rodeo is welcoming to anyone looking to compete.

Based on growth in the past years, the rodeo expects 1,000 anglers at this years event.

“The way we think about The Flora-Bama, is that the people make the it,” said Jenifer Surface, Public and Community Relations Director at The Flora-Bama.

“Everybody is welcome and the fishing rodeo is the same format for us. It’s everyones fishing rodeo. It’s a community event that brings all walks of life together for something fun.”

The prizes at the rodeo vary depending on division and place.

“A few prizes we have are LIT coolers, Mojo gift cards, a grill, cash awards, gift certificates for restaurants and fishing trips, college scholarships for kids and it goes on and on,” Surface said.

An addition to this years rodeo is the Wild Chefs Throw-down Competition that will be held at FloraBama Yacht Club during the day Thursday through Saturday.

“This year, the Food

24252 Canal Rd., Orange Beach 251-288- 6166

Try a FREE CrossFit, FitCamp or Personal Training Session! www.crossfitorangebeach.com 28 Beachin ● June 2016

gulfvisitorguide.com

Championships have been brought to The Wharf in November,” Surface said. “ Our Wild Chefs Throw-down is invitation only for the chefs, but anyone is allowed to come watch. “There will be 24 chefs competing and each day there will be a winner. On Sunday, the winners will compete for a ticket to the World Food Championship.”

Anglers do not have to have a boat to compete in the rodeo.

“You can fish from anywhere, you don’t have to have a nice boat,” Surface said.

“You can fish off the dock, the beach, there’s something for everybody.”

Tickets are for sale in the Flora-Bama gift shop, at florabamafishingrodeo.com and at Academy Sports and Outdoors locations in Foley, Mobile and Pensacola.

gulfvisitorguide.com

Flora-Bama Fishing Rodeo

Friday, June 10 – Sunday, June 12 Between Flora-Bama Yacht Club and Flora-Bama Ole River Bar Kid’s Division (12 & younger): $25 per angler 10 categories with prizes for 1st, 2nd, & 3rd place prize packages in each category.

Top Junior Angler Award Croaker Pin Fish Blue Crab Lady Fish Spanish Mackerel White Trout Speckled Trout King Mackerel Stingray Red Snapper Adult’s Division (13 & older): $45 per angler 28 categories with prizes for 1st, 2nd, and 3rd in each category.

Top Lady Angler and Master Angler Awards Almaco Jack Black Drum Blackfish Backfin Tina Blue Runner Blue Fish Bonito Cobia Dolphin

Flounder Gafftopsail Catfish Grey Snapper Jack Crevalle King Mackerel Ladyfish Redfish Red Snapper Scamp Sheepshead Spanish Mackerel Spearfishing Speckled Trout Stingray Swordfish Vermillion Snapper Wahoo White Snapper Yellowfin Tuna Competitive Angler Divisions: Additional Entries Required Trash Can Slam - $20 per angler Award for Top Adult Angler Lady Fish, Blue Fish, Gaff Topsail Junior Trash Can Slam - $10 per

angler Award for Top Adult Angler Speckled Trout Championship: $200 per team $5,000.00 - 1st Place $1,500 - 2nd Place $1,000 - 3rd Place 2 or 3 man teams - kayaks welcome King Mackerel Championship: $500 per boat $5,000.00 - 1st Place $1,500 - 2nd Place $1,000 - 3rd Place Offshore Slam Championship (Tuna, Dolphin, Swordfish, & Wahoo): $1000 per boat 90% entries paid out to: 1st place - 50% 2nd place - 30% 3rd place - 20%

June 2016 ● Beachin 29

our beautiful b tif l Gulf G lf Coast C t area and d beaches b h aboard b d Sail Wild Hearts, a 53’ open ocean catamaran with a capacity for 49 guests. She has a spacious open-air salon with comfortable cushioned yacht seating, tables and a galley. We have bathrooms aboard for your convenience. Enjoy music through our seven speaker Bose system. offers a variety of daily sailing options to the general public: • Guided Fish & Snorkel Adventure • Guided Snorkel & Sail Tour • Afternoon Kayak Adventure Snorkel Sail • Sunset Dolphin Cruise Diving trips are also available.

30 Beachin ● June 2016 Custom private charters are offered, as well.

sail with us on our Dolphins & Angels sail to Pensacola Bay and Historic Fort McRee. See the U.S. Navy Blue Angels perform their heart pumping practice drills!

• Complimentary breakfast and lunch aboard.

• Free use of paddle boards, kayaks and snorkel gear.

is located across from Perdido Beach Resort at their dock on the north side of Perdido Beach Boulevard.

RESERVATIONS 251-981-6700

gulfvisitorguide.com

www.sailwildhearts.com

month at the beach Chris Stapleton played to a full house at The Wharf Ampitheatre (Jeff Jacobs)

Elizabeth Jones and Kelly O’ Sullivan (The Rum Sisters) at Waves of Wine Festival in Orange Beach (John Mullen)

Cindy Long, Maina Simpson and Sheena Mizell at the Baldwin Leadership Graduation held at LuLu’s (John Mullen)

The Hot Air Balloon Festival in Foley (Allison Woodham)

Florida Georgia Line played for a packed crowd at The Wharf (Capt. Mark Robinson) gulfvisitorguide.com

This four- or five-foot alligator was hanging around in the pond behind the Flying Harpoon (John Mullen)

SUBMIT YOUR OWN MONTH AT THE BEACH PHOTOS TO DESTINY@GULFCOASTMEDIA.COM. June 2016 ● Beachin 31

what atto do the beach Trivia

FOLEY Moe’s Original Bar B Que Thursdays at 7 p.m.

GULF SHORES The Hangout Wednesdays at noon at 5 p.m.

ORANGE BEACH Tacky Jacks Wednesday at 6 p.m.

Bingo

FOLEY American Legion Post 99 Wednesday at 10 a.m.

Moe’s Original Bar B Que Wednesdays at 7 p.m.

GULF SHORES American Legion Post 44 Monday at 6 p.m.

Tacky Jacks Tuesday at 6 p.m.

ORANGE BEACH Flora-Bama Weekdays from 1 p.m. - 4 p.m.

Tacky Jacks Wednesday at 6 p.m.

‹JUNE 3-5›

SHINDIG IN THE SAND ‹Flora-Bama , noon › This year’s line up will feature Grammy Award Winner, Wayne Toups, along with David Lee Murphy, Grayson Capps, Corky Hughes, Hotel Oscar, Mary Sarah & The Church, Federal Expression, The Springs, Beachbillys, Sugarcane Jane, LeaAnne Creswell, Smokin’ Elvis’, Hung Jury, Whyte Caps, Rhythm Intervention, Zachary Diedrich & the Bama Bayou Boys, Nikki Talley, Perdido Brothers, Ultraviolet, Heritage, Marty McIntosh, Kim Carson & the Real Deal, J. Hawkins, Lucky Doggs, Gove Scrivenor, Scott Koehn, Lisa Zanghi, Doug Habbena, John Joiner, Darrel Roberts, Karen Waldrup, Jack Robertson, Brian Hill Band, Shawna P & the Earth Funk Tribe and many more! Festivities kick off at noon daily, with $5 cover after 5 pm on the Gulf

Side. No cover at either of the roadhouse’s fine eateries on other side of road; the Flora-Bama Yacht Club offering flip-flop fine dining, or the Ole River Bar serving up scrumptious crawfish & ice-cold craft draft on its spacious “Sunset Deck”; both family friendly and available by land or boat.

‹JUNE 3-4›

HIGH HOPES 4 AUTISM ‹Pirates Cove, Josephine› High Hopes 4 Autism, a nonprofit organization specializing in language development and social behavior therapy for school-age children, invites the community to participate in the 10th Annual Pirate’s Cove Autism FUNraiser. The FUNraiser features three days of food, fun, silent action and live music from local bands and musicians. The highlights of the weekend are the drawdowns for the 2016 Jeeps, provided by Gulf Chrysler Dodge Jeep in Foley, Ala. Only 500 raffle tickets per jeep will be sold.

‹JUNE 4›

WATERWAY VILLAGE ART MARKET ‹Waterway Village, 116 E. 24th Ave., Gulf Shores 9-3 p.m.› The Waterway Village Art Market is presented by the Gulf Coast Arts Alliance, in partnership with the City of Gulf Shores. The Art Market features original art by local and regional artists, live musical entertainment, a trackless train and hands-on art activities for children, and delicious food.

251-948-2627, gulfcoastartsalliance.com

‹JUNE 10›

‹JUNE 3-4 ›

HIGH HOPES 4 AUTISM 32 Beachin ● June 2016

14TH ANNUAL GCAC GOLF TOURNAMENT ‹Cotton Creek at Craft Farms, 3840 Cotton Creek Cir., Gulf Shores, 8 a.m.-2 p.m.› The entrance fee is $90 for GCAC members and $110 for non-members.

The Gulf Coast Athletic Club will host the 14th Annual GCAC Golf Tournament at Craft Farms Golf Resort.

Registration is at 8 a.m., with a 9 a.m. shotgun start for a 4-person scramble event. Play will be gulfvisitorguide.com

‹JUNE 18 ›

LULU’S HOT TROT FOR ARC 5K RUN/WALK followed by a buffet lunch, performance awards and door prizes. The fee includes lunch, Arnold Palmer golf, prizes and social celebration following golf. Players can enter as teams or individuals.

The Gulf Coast Athletic Club is a South Baldwin organization whose members enjoy fun and fellowship related to all types of sports activities at their meetings. The club supports Gulf Shores School System athletic programs by providing much needed athletic equipment and funding for scholarships for male and female student scholar athletes. In the last 3 years, GCAC donated over $30,000 for scholarships and equipment to Gulf Shores School System and in excess of $135,000 since the club has operated.

Proceeds from this Tournament help Continue to Fund Support for Gulf Shores School System Athletic Departments and Scholarships for Student Scholar Athletes at Gulf Shores High School.

(251) 967-4237, www.gcathleticclub.com

‹JUNE 10-JUNE 12›

FLORA-BAMA FISHING RODEO ‹17401 Perdido Key Drive, Pensacola› Tickets are $40 for the adult division and $20 for kids 12 and under competing in the youth division. Kids can fish up with an adult-division ticket.

Flora-Bama Fishing Rodeo - The ‘Funnest’ Fishing Tournament on the Gulf Coast will be held June 10, 11 and 12, 2016. The Flora-Bama Fishing Rodeo is the “Every Mans” fishing rodeo! Just like the Lounge you don’t have to be a VIP to fish with us. Categories will range from Catfish to Bill Fish and everything in-between. Heck we’ll probably see who can catch the biggest crab before it’s all said and done. With that said we will be giving away top of the line prizes I can promise you that! The tournament will be held at the Flora-Bama Yacht Club across the street from the world famous Flora-Bama Lounge and Package Store. The FBFR is a 3-day Captains Choice tournament with anglers competing for 1st, 2nd, and 3rd place in 30 categories including red snapper. Accompanying the tournament will be a three day beach party and awards ceremony that will include daily weigh-ins with fish viewing area, live music, great food and hospitality done in true FloraBama fashion! Not only will the FBFR be one of the premier events on the Gulf Coast. A portion of the proceeds from the tournament will be donated to the Operation ReConnect.

(850) 492-0611, www.florabama.com gulfvisitorguide.com

‹JUNE 14-JUNE 19›

2016 USSSA GLOBAL SPORTS BASEBALL WORLD SERIES 1 ‹Orange Beach Sportsplex, Gulf Shores Sportsplex and Foley Sportsplex, 4389 William Silvers Parkway, Orange Beach, AL, 36561› Batter up! The USSSA Global World Series brings the best USSSA teams from across the county to one great location for a week of exciting baseball action. Sign your team up today and get ready to play ball with USSSA in Gulf Shores and Orange Beach!

(256) 651-1686, www.usssabaseball.org

‹JUNE 16›

C SPIRE CONCERT SERIES PRESENTS: KEITH URBAN RIPCORD WORLD TOUR 2016 WITH SPECIAL GUESTS BRETT ELDREDGE & MAREN MORRIS ‹The Amphitheater at The Wharf , 4550 Main St., Orange Beach 7-9 p.m., GA PIT: $87 RESERVED SEATS: $87 - $57 - $37› Keith Urban’s ‘ripCORD World Tour 2016 takes place on the heels of his soon to be released eighth studio album release of the same name, which has already produced two singles – his Grammy nominated, No. 1 song, “John Cougar, John Deere, John 3:16” and its second single “Break On Me”, which just became Urban’s 20th No. 1 song. The album will be the follow-up to Urban’s groundbreaking release FUSE, his fourth No.1 album, marking the first time in history that a male Country artist had debuted atop the all-genre charts in the U.S., Canada and Australia.

‹JUNE 18›

2016 LULU’S HOT TROT FOR ARC 5K RUN/WALK ‹Lucy Buffett’s LuLu’s, 200 E. 25th Ave., Gulf Shores, 7:30-noon› LuLu’s Hot Trot for ARC 5K Run/Walk is a fundraising event conducted by the Robertsdale Rotary Club, through the Robertsdale Rotary Foundation. The event will be held Saturday, 6/18/16, 7:30AM, at LuLu’s in Gulf Shores, AL. Packet pick up will be held at Lulu’s on Friday afternoon. All net proceeds are donated to the Association for Retarded Citizens of Baldwin County. Course is flat, quick & certified!

(251) 979-2521, www.active.com GUMBO KEY BOAT-IN CONCERT June 2016 ● Beachin 33

‹Located North of the Pass, Near the Orange Beach Islands noon-5 p.m.› Gumbo Key is a tropical, mythical place that appears from time to time. This floating musical venue is a place for friends and family to meld together in our Gulf Coastal waters while soaking up the fine sounds of Live Southern bands. The Wes Loper Band and The Adam Holt Band return to Gumbo Key this summer. The Lamont Landers Band will be making its Gumbo Key debut.

How do you get to Gumbo Key? By boat. What if I don’t have a boat?

Find a friend with one, rent a pontoon, charter a boat and split the costs with a group, etc. When there’s a will, there’s a way. www.gumbokey.com

‹JUNE 25›

ALABAMA REQUIRED BOATING SAFELY COURSE ‹Orange Beach Community Center, 27235 Canal Rd., Orange Beach 7:45 a.m.-4 p.m.› Cost is $35 or $45 for a couple sharing a book. One must be 12 or over to attend.

Taught by U.S. Coast Guard Auxiliary instructors and State approved for the following dates: Saturdays: June 25, and August 6, 2016 at the Orange Beach Community Center.

Course meets Alabama’s and most other states’ Boat Operator’s License requirement.

Call Mal or email to enroll, or search online for Coast Guard Auxiliary for information on a local boating safely course.

(251) 284-1461, www.cgaux.org

34 Beachin ● June 2016

JUNE 26

C SPIRE CONCERT SERIES PRESENTS: BRANTLEY GILBERT WITH SPECIAL GUESTS JUSTIN MOORE & COLT FORD ‹The Amphitheater at The Wharf , 4550 Main St., Orange Beach 7-9 p.m.› General admission: $59.75\Reserved seats: $59.75 - $34.75 - $24.75 Although it’s tempting to call Brantley Gilbert a country artist -- he certainly embraces the outlaw country side of things. Gilbert was born in the small town of Jefferson, Georgia, just outside of Athens. He grew up hearing country music, but he also listened to a lot of Athens rock bands like R.E.M. and the B-52’s, plus the swaggering Southern rock of bands like Lynyrd Skynyrd; at his best, Gilbert blends all of these various strains together in his music.

(800) 745-3000, www.ticketmaster.com

JUNE 27-JUNE 29

BE CREATIVE ART CAMP ‹221 W.19th Ave., Gulf Shores, 10:30 a.m.-12:30 p.m.› $20 registration required Imagine! Create! Discover! Calling all young budding artists— discover a world of inspiration and creativity at Be Creative Art Camp!

Our 3-day, age-appropriate classes are designed to encourage artistic expression for ages 6-12. Snack and supplies included. Class size is limited. Inquire at the circulation desk or call for more information.

(251) 968-1176, www.thomasbnortonlibrary.com

gulfvisitorguide.com

ONGOING EVENTS...

JUNE 3-JULY 1

Open to rising 1st through rising 12th graders www.CoastalArtsCenter.com or call 251-981-4119 Enjoy improv games, comedy, skits, costume design and more! Get up and moving, get your creative juices flowing and get ready to laugh!

SUMMERTIDE THEATRE PRESENTS: THE MARVELOUS WONDERETTES ‹George C. Meyer Performing Arts Center, 2022 W. 2nd St.Gulf Shores, AL, 36542, 8-10 p.m.› $20.00 for adults and $15.00 for children 12 and under.

It is the 1958 Springfield High School senior prom, and four teenage girls who are the school’s “trophy-winning” song leaders are asked to step in as the entertainment. They are replacing the boys’ glee club, the Crooning Crab Cakes, whose lead singer was caught smoking behind the girls’ locker room and suspended from school.

As they sing and dance to popular songs of the 1950s, tension between two of the girls, Betty Jean and Cindy Lou, increases. They fight about a boy, but eventually make-up as the other girls, Missy and Suzy, also sing about their loves. Act One culminates with the vote for the “Queen of Your Dreams,” the prom queen.

Act Two takes place 10 years later, at the girls’ 10 year reunion. The girls have again been asked to provide the entertainment. Suzy, Missy, and Betty Jean stayed in Springfield after high school, while Cindy Lou went to Hollywood before coming back to Springfield. Each of the girls tells the story of the man in her life and what has happened since high school. The evening ends as magically as it began.

(251) 968-6721, www.summertide.org

JUNE 27-JULY 1

KALEIDOSCOPE SUMMER FINE ARTS CAMP ‹First Presbyterian Church of Gulf Shores, 9 a.m.-3:30 p.m.› A partnership with the Gulf Coast Arts Alliance. The goal of this camp is to give young people a unique glimpse into the world of fine arts, by participating in both hands-on classes and viewing several professional performances. The camp encompasses all realms of the fine arts, including several mediums of visual art, different musical genres, dance, drama and literature. Offered to those entering second through eighth grade in the fall, students will be divided into different age categories for classes.

The fee for the entire camp week is $100 for the first student and $85 for siblings. Both full and partial scholarships are available for the camp; please inquire. For more information and/or camp registration forms, please visit our website at gulfcoastartsalliance.com or call 251978-8130 or 251-948-2627.

JUNE 9, 16

SOUTHERN GRACE CELEBRITY CHEF DINNERS ‹Fisher’s at Orange Beach Marina, 27075 Marina Rd.Orange Beach 6:30-9 p.m., $130 each with wine pairings or $100 without.› For the third consecutive year, Fisher’s at Orange Beach Marina announces it will host the Southern Grace dinner series featuring award-winning and celebrity chefs from across the South. Fresh off his nomination for a James Beard Award, Fisher’s Executive Chef Bill

‹JUNE 6-10›

DRAMA CAMP ‹Orange Beach Recreation Center, 4849 S. Wilson Blvd., Orange Beach 4-6 p.m., $90›

COBB PINNACLE 14 BALDWIN

• Video arcade

ATE IM T L U S ’ Y T COUN

IENCE R E P X E G IN O G IE V O M

• 100% digital projection • Wall W to wall screens • Dolby Digital surround sound • 3D capable in 6 theatres • True stadium seating 4 feet between rows • 2 party rooms

ACTION BECOMES OMES OUND MOTION. SOUND BECOMES MOTION. OTION. SCENES BECOME OME MOTION.

AN EXPERIENCE YOU WON’T SOON FORGET.

Fathom Events brings the best in one-night and limited-run events, like operas, comedy, Broadway productions, concerts and sports, right to your local movie theater.

LIVE ON SCREEN!

NOW N S G SERVING IIC L ICE COL B BEER!

• Full-Service Concession – pretzels, pizza, hot dogs, cheese sticks, chicken fingers, and funnel cakes • Discount movie tickets for Senior Citizens and children (all day), Students and Military after 6pm (with valid ID).

• Online and Kiosk ticketing ng • Moviegoer rewards club

LARGE GROUPS, SCHOOLS AND CAMPS ARE WELCOME!

• Gift Cards available

Cobb Pinnacle 14

3780 Gulf Shores Parkway | Gulf Shores, AL Hwy. 59 just North of the Canal Bridge 251.923.0100 | www.CobbTheatres.com gulfvisitorguide.com

FOLLOW US

June 2016 ● Beachin 35

Briand will open up his kitchen to spotlight the talent and cuisine of notable chefs from across the region. Each event begins at 6:30 p.m. with a cocktail reception where guests will have the opportunity to mix and mingle with their favorite chefs, followed by a communal-style seated dinner at 7:30 p.m.

Sponsored in part by Alabama Gulf Seafood, Spectrum Resorts and Grassroots Wine, a portion of the proceeds benefits Gravy by Southern Foodways Alliance. Gravy, print and podcast, is the James Beard Foundation’s Publication of the Year. For more information and to purchase tickets visit our website.

251-981-7305, www.fishersobm.com

TUESDAYS JUNE 7-JULY 26

TUESDAY EVENING CIVIL WAR TOURS ‹Fort Morgan, 110 Hwy. 180 W. Gulf Shores, 7-8 p.m. $5 per person (under 6 is free)› Watch Fort Morgan’s Civil War history come to life every summer during the evening tours. Historical interpreters, portraying members of the garrison, tell about the lives of the soldiers during the fort’s most turbulent years.

Demonstrations of Civil War small arms drill will occur throughout the evening as well as the firing of one of the fort’s artillery pieces at the conclusion of the tour.

251-540-5257 or 251-540-7127, www.fort-morgan.org

TUESDAYS, WEDNESDAYS AND THURSDAYS

FREE SUMMER KIDS SHOW AT COBB PINNACLE 14 ‹Cobb Pinnacle 14 Theatres, 3780 Gulf Shores Pkwy.Gulf Shores 10-11 a.m.›

Movie starts at 10 a.m. every Tue., Wed. and Thur. Doors open at 9:30 a.m. Same day ticketing only. Movie varies each week.

WEDNESDAYS

KIDS NIGHT ‹The Wharf, Orange Beach , 5:30-9:30 p.m. › Every Wednesday, The Wharf will host Kid’s Night in Palm Plaza with bounce houses, water slide, face painting, live animals featuring tortoises and more for children.

THURSDAYS

THURSDAYS ON MAIN ‹The Wharf, Orange Beach , 5 p.m.› Each Thursdays during the 100 Days of Summer will feature live entertainment in Marlin Circle All bars and restaurants on property will also have live music along with food and drink specials.

See more at alwharf.com.

FRIDAYS

MUSIC AND A MOVIE IN THE PARK ‹Foley Heritage Park, 101 E Laurel Ave., Foley , 4-8 p.m.› Bring a blanket or lawn chairs and enjoy a movie, music and entertainment under the stars. Concessions will be available for purchase. The Foley PD Canine Unit Demonstration will be held at 6 p.m. Heritage Park Marketplace is open from 4-7 p.m. Vendors include baked goods, plants, produce arts, crafts and more. This is a free outdoor family event. 251-943-1200

For an exciting lunch or dinner you just can’t beat.

Come Empty. Leave Full...and hopefully Have a Laugh or two!

Open 10:30 am-til Daily 2981 S. McKenzie • Foley, AL 36535 251-943-7655 • www.throwedrolls.com 36 Beachin ● June 2016

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ADVERTISEMENT

Anthony Jones ... Well Worth A Visit!

Voted The Best Salon in Baldwin County in 2014

It was a beau�ful summer morning when we le� Fairhope, low humidity and not a cloud in the sky. We were on our way down to Orange Beach to check out a business that many of our friends have told us about, this Englishman who had opened a Hair Salon on the beach with his daughter Emma. My hair is very important to me and ge�ng a good haircut is a must, and that is what Anthony Jones is known for and excellent hair color to boot.

We have both been very dissa�sfied with the last few a�empts on designing our hair to suit our lifestyles; most of the so called stylists did not take into considera�on our age or understand that we both want to look great without a lot of fuss and bother.

The traffic was a bit heavy due to the summer visitors, but we arrived on �me to this charming yellow and white beach house on the beach road with a fabulous view of the Gulf of Mexico. We were greeted warmly by Anthony and Emma and they ask us if we would like a cold drink or a glass of wine before he started making us beau�ful.

Pam, my friend, went first since I was a li�le chicken a�er the last experiences.

Anthony directed her to a styling chair and went on to explain the ten most important rules in designing a custom hairstyle to suit her. He first looked at her face shape and explained that there are five face shapes out there and told her her face shape was oval. The next was bone structure and head shape, a�er that was the type of her hair, the texture of her hair, then what sort of condi�on her hair was in, followed by the way the hair grows out of the head, plus cow licks, then her likes and dislikes and fashion. Wow! What a lot of things to get right.

So then Emma started with a relaxing shampoo and deep condi�oning, then for the next 30 minutes Anthony’s hands were a sea of mo�on, lastly a quick blow dry with hardly any fuss and presto she was finished! She was so happy and she could not believe the difference in her hair. gulfvisitorguide.com

Now it was my turn, my hair especially in the summer gets very frizzy and dry; I have tried everything out there for my hair with no success! Anthony explained that commercial hair products are made different to professional hair products.

Commercial shampoos are made of mild detergent and the condi�oners are based on petroleum oil. Where professional hair products are pure and natural and give back to the hair, he also went on to say that we should all wash our hair every day and condi�on our hair the same.

Anthony explained that at all �mes our hair has to have at least 8% moisture in it the same as our skin, we should treat our hair the same way as we treat our skin, by moisturizing it every day which made a lot of sense to me, since the last stylist told me not to wash my hair every day because in her mind it would dry it out. Anthony explained to me that yes using some drug store products would dry your hair out if washed daily. A�er we went through the ten rules, he took me to the shampoo area and treated me to the best shampoo and condi�oning my hair had ever had.

While shampooing, Emma explained to me what I should do in the morning in the shower, again stressing no over-thecounter hair products, that’s why my hair is dry and frizzy.

A�er shampooing and before condi�oning, towel blot the hair because the hair is porous like a sponge, pu�ng any condi�oner on one’s hair when it is full of water will not go into the hair itself, so blot it first then apply the product and leave it in while you are washing yourself. Then before you leave the shower, rinse and count up to 10 slowly and stop, just rinse the excess and no more.

A�er she explained to me the hows & whys, I understood.

They are like hair doctors, if we listen and do what they says it works!

Anthony has his own line of products and everything he used on me was his and believe me the stuff works. The cut he gave me was wonderful; I walked out a new woman and so did Pam, no more frizzes! Oh, by the way he used a great product before he dried my hair called “POTION.” It is a gel with a lot of healing features with body, fabulous! I bought a bo�le. Best money we ever spent and yes, we are definitely going back. He is a true professional.

Well worth a visit!

Anthony’s salon is at 23175 Perdido Beach Boulevard in Orange Beach & their phone number is 251.974.1514.

Please say we sent you! www.anthonyjonesinc.net June 2016 ● Beachin 37

Karaoke

FOLEY American Legion Post 99 Friday at 7 p.m., Sunday at 6 p.m.

Gelato Joe’s Monday at 7 p.m.

Good Time Charlie’s Tuesday at 10 p.m.

The Office Lounge Wednesday at 8 p.m.

FT. MORGAN Behind The Pines Wednesday at 8 p.m.

Tacky Jacks Thursday and Saturday at 9 p.m.

GULF SHORES Pink Pony Pub every night at 7 p.m.

Tacky Jacks Tuesday 5:30 p.m.

Mudbugs Thu, Fri,Sat at 8 p.m.

ORANGE BEACH Undertow Wed - Fri at 9:30 p.m.

Open Mic

FOLEY American Legion Post 99 Friday and Sunday at 6 p.m Moe’s Original Bar B Que Tuesday at 7 p.m.

The Office Lounge Tuesday at 6 p.m.

GULF SHORES Tacky Jacks Wednesday at 5:30 p.m.

ORANGE BEACH Live Bait Monday at 8 p.m.

PERDIDO KEY Flora-Bama Monday at 6 p.m.

38 Beachin ● June 2016

live local music ‹WEDNESDAY, JUNE 1›

GULF SHORES LuLu’s Justin Yawn Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Flying Harpoon 2 Grayson Capps and Corky Hughes The Hot Spot Christina Christian

‹THURSDAY, JUNE 2›

GULF SHORES LuLu’s Albert Simpson Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Tacky Jacks Hippy Jim The Hot Spot Jason Abel Project

‹FRIDAY, JUNE 3›

GULF SHORES LuLu’s Albert Simpson Nolan’s Midnight Confessions Tacky Jacks Brent Burns ORANGE BEACH Hot Spot Johnny Barbato and the Lucky Dogs Our Cigar Bar Ed Lee Tacky Jacks Damien Lamb

‹SATURDAY, JUNE 4›

GULF SHORES LuLu’s Three Bean Soup Nolan’s Midnight Confessions Tacky Jacks Mason and Friends ORANGE BEACH Hot Spot Robert Wayne Band Our Cigar Bar Ed Lee

‹SUNDAY, JUNE 5›

GULF SHORES LuLu’s Blind Dog Mike ORANGE BEACH Cobalt Coffee, Black Cosmo’s Brittany Bell Tacky Jacks Jerry Gambino

‹MONDAY, JUNE 6›

GULF SHORES LuLu’s Brent Burns Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey ORANGE BEACH Hot Spot Logan Spicer

‹TUESDAY, JUNE 7›

GULF SHORES LuLu’s Melissa Joiner Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Hot Spot Brent Burns

‹WEDNESDAY, JUNE 8›

GULF SHORES LuLu’s Niki Talley Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH The Hot Spot Destiny Brown

‹THURSDAY, JUNE 9›

GULF SHORES LuLu’s Niki Talley Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Tacky Jacks Hippy Jim

‹FRIDAY, JUNE 10›

GULF SHORES LuLu’s Niki Talley Nolan’s Midnight Confessions Tacky Jacks Brent Burns ORANGE BEACH Hot Spot Logan Spicer Band Our Cigar Bar Ed Lee Tacky Jacks Damien Lamb

‹SATURDAY, JUNE 11›

GULF SHORES LuLu’s Adam Holt Duo Nolan’s Midnight Confessions Tacky Jacks Mason and Friends

ORANGE BEACH Hot Spot Shawna P. and the EarthFunk Tribe Our Cigar Bar Ed Lee

‹SUNDAY, JUNE 12›

GULF SHORES LuLu’s TBA ORANGE BEACH Cobalt Coffee, Black Cosmo’s Brittany Bell Tacky Jacks Jerry Gambino

‹MONDAY, JUNE 13›

GULF SHORES LuLu’s Brent Burns Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey ORANGE BEACH Hot Spot Logan Spicer

‹TUESDAY, JUNE 14›

GULF SHORES LuLu’s Jimmy Lumpkin Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Hot Spot Brent Burns

‹WEDNESDAY, JUNE 15›

GULF SHORES LuLu’s Lee Yankie Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey

‹THURSDAY, JUNE 16›

GULF SHORES LuLu’s Adam Holt Duo Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Amphitheater at the Wharf Keith Urban Hot Spot Hung Jury Tacky Jacks Hippy Jim

gulfvisitorguide.com

‹FRIDAY, JUNE 17›

‹FRIDAY, JUNE 24›

‹SATURDAY, JUNE 18›

‹SATURDAY, JUNE 25›

‹SUNDAY, JUNE 19›

‹SUNDAY, JUNE 26›

GULF SHORES LuLu’s Cool Rayz Nolan’s Midnight Confessions Tacky Jacks Brent Burns ORANGE BEACH Hot Spot Moderate Chop Our Cigar Bar Ed Lee Tacky Jacks Damien Lamb GULF SHORES LuLu’s Webb Dalton Nolan’s Midnight Confessions Tacky Jacks Mason and Friends ORANGE BEACH Hot Spot Robert Wayne Band Our Cigar Bar Ed Lee GULF SHORES LuLu’s Cadillac Attack ORANGE BEACH Cobalt Coffee, Black Cosmo’s Brittany Bell Tacky Jacks Jerry Gambino

‹MONDAY, JUNE 20›

GULF SHORES LuLu’s Brent Burns Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey ORANGE BEACH Hot Spot Logan Spicer

‹TUESDAY, JUNE 21›

GULF SHORES LuLu’s Melissa Joiner Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Hot Spot Brent Burns

‹WEDNESDAY, JUNE 22›

GULF SHORES LuLu’s TBA Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey

‹THURSDAY, JUNE 23›

GULF SHORES LuLu’s Lefty Collins Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Hot Spot Shawna P. Tacky Jacks Hippy Jim

GULF SHORES LuLu’s Travelin’ Light Nolan’s Midnight Confessions Tacky Jacks Brent Burns ORANGE BEACH Hot Spot David S. and Romain Our Cigar Bar Ed Lee Tacky Jacks Damien Lamb

ORANGE BEACH Hot Spot Shawna P. Tacky Jacks Hippy Jim

GULF SHORES LuLu’s Lefty Collins Nolan’s Midnight Confessions Tacky Jacks Mason and Friends ORANGE BEACH Hot Spot David S. and Romain Our Cigar Bar Ed Lee GULF SHORES LuLu’s Groovinators ORANGE BEACH Amphitheater at The Wharf Brantley Gilbert with Justin Moore and Colt Ford Cobalt Coffee, Black Cosmo’s Brittany Bell Hot Spot Logan Spicer Band Tacky Jacks Jerry Gambino

‹MONDAY, JUNE 27›

GULF SHORES LuLu’s Brent Burns Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey ORANGE BEACH Hot Spot Logan Spicer

‹TUESDAY, JUNE 28›

GULF SHORES LuLu’s Jimmy Lumpkin Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Hot Spot Brent Burns

‹WEDNESDAY, JUNE 29›

GULF SHORES LuLu’s Paul Roush Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey

‹THURSDAY, JUNE 30›

GULF SHORES LuLu’s JERI Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey

‹KEITH URBAN›

Looking for some live music?

The Gulf Coast has plenty to offer in music and entertainment. This monthly guide will lead you to hot spots for karaoke, open mic, live music and more. Email Destiny Brown to update or add listings at destiny@gulfcoastmedia.com. gulfvisitorguide.com

June 2016 ● Beachin 39

40 Beachin â—? June 2016

gulfvisitorguide.com

Welcome to the Beach

FREQUENTLY ASKED QUESTIONS 1. Tents (no larger than a 10x10 ft.) are allowed on the beach, but they have to be placed behind (North of) the designated sign marker post and should be removed before night.

Tents cannot be placed between the sign post and the Gulf of Mexico. This is for designated emergency and safety access.

BEACH FLAG WARNING SYSTEM

2. Pets are not allowed on the beach on the Gulf of Mexico or surrounding islands (Robinson, Bird, Walker). However they are allowed at the designated city Dog Park on Canal Rd. (Hwy 180) next to Sportsman Marina. All dogs should remain on a leash within the city limits.

YELLOW

3. Glass in any form (bottle, cup, container, etc.) is strictly prohibited on our beaches and islands.

GREEN

4. A yellow or green flag posted along gulf beaches means to use caution while swimming in the gulf waters and is permitted.

Medium Hazard (light surf and or currents)

Low Hazard (calm conditions) High Hazard (rough conditions, such as strong surf and or conditions)

RED

A red flag means danger and one should not swim in the waters.

Double red flags mean that swimming in the waters is prohibited by law.

Water Closed to Public Use

Purple means WARNING! A jellyfish or other marine threat.

5. All trails and parks are free and open from daylight to dusk 7 days a week.

DOUBLE RED

6. Fires or flames are strictly prohibited on the beach. This includes grills, tiki-torches, lanterns, open fire pits, candles, fireworks, etc.

7. Jet skis, boats, and any other motorized vessels, are prohibited from launching along the gulf front beaches.

251-981-6979

City Hall • Mon-Fri 8am -5 pm

251-980-INFO City Infoline

PURPLE

Marine Pest (jellyfish, stingrays & dangerous fish)

251-981-SURF Daily Beach Report

www.cityoforangebeach.com www.ospreycamera.com

which is being seen daily around the world

gulfvisitorguide.com

June 2016 â—? Beachin 41

You’ll love our greens.

9 Hole Par 3 Course Open to the Public Tee times not required

Lighted Driving Range Covered mats • Practice bunker

Daily Green Fees: $15.00 to walk 9 $20.00 to ride 9

Play all day for $30.00 Membership & Lessons Available

(251) 981-GOLF/4653 • 4700 Easy Street (off Canal Road) 42 Beachin ● June 2016

gulfvisitorguide.com

gulfvisitorguide.com

June 2016 â—? Beachin 43

It’s finally here. We’ve waited a year with great anticipation, yet with reserved skepticism. Plans have been made, vacation dates set, new tackle purchased. It has been the talk of the town and it’s finally here.

Snapper season for 2016 has been announced.

The first day of the open season to fish for Red Snapper in Federal waters is to a fisherman like opening day of deer season to a hunter or Christmas day to a kid. Old mariners sit around telling stories of how it used to be and gripe about the new regulations that only allows us to keep two per day per person with a minimum length of 16 inches and only nine days to fish beginning June 1.

Parking lots will be overflowing, Sea Tow will be busy and Marine Law Enforcement, Alabama Water Patrol and the Coast Guard will be on high alert checking for illegal catches. The good news is that the State has announced 66 Red Snapper fishing days in state waters, starting May 27, and the privilege of fishing in the new 9 mile limit. That’s great news, but you better know the rules that apply.

Distance Nine mile state waters, measured from the nearest beach North of your position is what the Marine Enforcement officers will go by. In order to determine your position with confidence, ensuring you don’t stray into Federal waters after that season is over requires good electronics on your boat or having Navionics app loaded on a smart phone. For detailed information, search the web for OUTDOOR ALABAMA. Go to Saltwater fishing. This gives you a general map, and some waypoints within that 9 mile limit.

Reporting your catch

hooked on fishin

with Phil Dortch 44 Beachin ● June 2016

Alabama Red Snapper reporting of your catch will be enforced this year. Failure to do so will likely result in a fine. The purpose is to build data to help our argument for good snapper seasons in the future. There are 4 ways to do this.

1. Phone 1-844-REDSNAP (1-844-733-7627), 2. Go to WWW. Outdoor Alabama 3. Fill out a paper survey at the boat launch 4. If you have a smart phone, load the Outdoor Alabama app.

For more info contact Marine Resources Dauphin Island 251-861-2882 or Gulf Shores 251-968-7576. Remember that required items for Snapper fishing is circle hooks, dehooker and venting tool. gulfvisitorguide.com

Safety and Emergency Safety will be of utmost importance due to weather and larger than normal crowds. Be patient and use common courtesy. No one owns any given spot on the water. Tempers can easily flair around boat ramps. Be kind and enjoy the experience. Check your boat batteries, first aid box, anchor, marine radio, trailer tires, ditch bag, Sea Tow or Boat US insurance and seasick pills if needed. It’s a good idea to have a bolt cutter on board in case you need to cut a hook tip off which is stuck where it shouldn’t be. Also have a PLB (personal location beacon) on board if possible. This will send a signal to a satellite notifying the Coast Guard of your location in case of an emergency.

Anchoring and Bait Bait and tackle widely vary depending on weather and water conditions. Use caution when anchoring. Have plenty of chain and rope. If you get stuck, never tie the rope to the stern and try to pull loose. Good way to sink your boat. If you are fishing a spot in open water, I like to use a marker buoy and have the driver stay close to the fishing area. I personally use one with a 4-pound lead weight and the ability to retrieve using my DeWalt drill and socket. Live bait is my preference, but frozen cigar minnows work well. Snapper will often hit different types of artificial baits like jigs or plastics. Net the fish rather than gaff if case it needs to be safely released. Know how to vent the fish that comes up from deep water. Marine Resource office has a great brochure describing the process.

Other important things to note Gray Trigger fish season will probably be closed. A good way to monitor closings are smart phone apps. For Federal water

you can use GFCRegs, and State waters use FishRules App. Both apps are usually accurate and determine your GPS position no matter where you are.

Bull Redfish can only be kept in 3 mile state waters. Don’t make the mistake of catching one on Dixie Bar and carrying it out to the snapper fishing grounds in Federal waters. The 9 mile limit is only for Reef Fish not Pelagic fish. State Water fishing Captains must be aware that we cannot catch non reef fish like Spanish and King Mackerel and then carry them out past 3 miles to then catch Snapper. It must be done in reverse because the 9 mile limit is only for reef fish which are in season at that time.

Reminder: Outdoor Alabama web site gives more detail information so be aware of all the regulations before you launch.

Remember to obey the rules and get home safe.

Capt. Phil 251-223-3682 islandwestcharters.com islandwestcharters@yahoo.com About Capt. Phil Capt. Phil has lived on the Island for 11 years. Not long after moving to Gulf Shores, he obtained his Captains license and began his charter company, Island West Charters. He had the opportunity to work with the BP oil spill. Currently, Capt. Phil shares his knowledge of the water with others as a saltwater fishing guide.

“I realize that you can learn something new everyday.Therein lies the fun; sharing a day on the water with others, making memories for their family.” - Capt. Phil

PanoverFried Snapper Pasta (or rice) Recipe

1. Sautee chopped green onion and garlic in olive oil (set aside) 2. Season fish filet with Old Bay, Paprika, Pepper & Basil.

3. Cook in small amount of Olive oil in non stick pan till flaky (set aside) 4. Sautee sliced mushroom and chopped onion.

5. Salt/Pepper and Poultry seasoning.

6. Cook spaghetti (set aside) 7. Combine all previously cooked items other than fish in 1 jar of Classico Pasta Sauce. 8. Heat then pour over spaghetti or rice.

9. Place fish on top. Enjoy gulfvisitorguide.com

June 2016 ● Beachin 45

on Menti ’ and n i h c “Bea f any f o 0 5 e$ receiv ours h 5 r e chart re!! or mo

Gulf Shores, Alabama

PRE-BOOK NOW!

Sorry, no walk ons available.

Gulfshoresfishingcharter.com Kid Friendly, Family Oriented Fishing!

Miss Brianna can carry up to 6 people. No deposits required. All tackle and license provided. Taking all levels of expertise, from novice to expert.

Morning & Afternoon Trips.

Cold AC with satellite TV & Radio 4-6-8-10-12 Hour trips available

46 Beachin ● June 2016

BIG GREEN EGG Grill that we LOVE to cook on! Located in Orange Beach.

gulfvisitorguide.com

Capt. Bobby: 251-747-3126

beachin’ churches Assembly of God

Catholic

Christian Life the Island Church 25550 Canal Rd., Orange Beach 251-967-4840 www.christianlifechurch.tv

Our Lady of the Gulf Catholic Church 308 E. 22nd Ave., Gulf Shores 251-968-7062 www.ourladyofthegulfal.org

Gulfway Church 541 Cotton Creek Dr. (Co. Rd. 4), Gulf Shores 251-968-6858 www.gulfwaychurch.com

St. Thomas By The Sea 26547 Perdido Beach Blvd., Orange Beach 251-981-8132 www.stthomasbythesea.org

Baptist

First Baptist Church of Gulf Shores 2200 W. 1st St., Gulf Shores 251-968-7369 First Baptist Church of Orange Beach 4773 Bay Circle, Orange Beach 251-981-4288 www.firstbaptistorangebeach.com Fisherman Baptist Church 17101 River Rd., Bon Secour 251-949-6387 www.fomm.org Friendship Baptist Church 7159 County Rd. 10, Bon Secour 251-949-6486 Island Fellowship Baptist Church 28290 Canal Rd., Orange Beach 251-980-1005 Lagoon Baptist Church 17867 State Highway 180 W., Gulf Shores 251-968-7057 www.lagoonbc.com Oyster Bay Baptist Church, SBC 4280 Plash Rd., Gulf Shores 251-968-7805 www.oysterbaybaptist.org Romar Beach Baptist Church 23370 Perdido Beach Blvd., Orange Beach 251-981-8959 www.romarbeach.org Shell Banks Baptist Church 12125 State Highway 180, Gulf Shores 251-540-7136 gulfvisitorguide.com

Church of Christ

Church of Christ Gulf Shores 2414 W. 1st St., Gulf Shores 251-968-7769 www.gulfshoreschurchofchrist.org

Episcopal

Holy Spirit Episcopal Church 616 Fort Morgan Rd., Gulf Shores 251-968-5988 www.holyspiritepiscopalgulfshores.com St. Peter’s Episcopal Church 6270 Bon Secour Highway, Bon Secour 251-949-6254

Greek Orthodox

St. Athanasios Greek Orthodox Chapel 220 E. 20th Ave., Gulf Shores 251-967-2020 stathanasios.al.goarch.org

Lutheran

Grace Lutheran Church-ELCA 491 W. 23rd Ave., Gulf Shores 251-968-5991 Peace Lutheran Church 8250 Roscoe Rd., Gulf Shores 251-974-2545 St. Jude’s By The Sea Lutheran Church 312 E. 16th Ave., Gulf Shores 251-968-5833

Methodist-United Gulf Shores United Methodist Church 1900 Gulf Shores Pkwy., Gulf Shores 251-968-2411 www.gulfshoresumc.org

Morgan’s Chapel United Methodist Church Highway 10, across from Swift School, Bon Secour 251-949-7400 Orange Beach United Methodist Church 28751 Canal Rd., Orange Beach 251-981-6751 www.orangebeachumc.org

Non-Denominational

Christian Service Center Programs: Emergency Aid, Food Pantry, Ozanam Charitable Pharmacy and Meals on Wheels 317 Dolphin Ave., Gulf Shores 251-968-5256 www.cscgs.com Iglesia Casa De Luz Companerismo Cristiano 225 E. 24th Ave., Gulf Shores 251-948-3467 Safe Harbor House of Prayer Multi-Culture Full Gospel 7320 Bon Secour Highway, Bon Secour 251-223-3615 St. Andrew By The Sea, A Community Church 17263 Fort Morgan Rd., Gulf Shores 251-968-3900 www.standrewbythesea.org Worship on the Water Flora-Bama Lounge 17401 Perdido Key Dr, Perdido Key, FL http://www.centralonline.tv/Flora-Bama (850) 483-6274

Presbyterian

First Presbyterian Church (USA) of Gulf Shores 309 E. 21st Ave., Gulf Shores 251-968-7720 www.gspres.com Orange Beach Presbyterian Church 26640 Canal Rd., Orange Beach 251-981-4220 www.orangebeachpresbyterian.org June 2016 ● Beachin 47

dining

guide in this issue Cayman Grill Benedetto’s Italian Ristorante Desoto’s Restaurant LuLu’s Fish River Grill Gulf Shores Steamer Tacky Jacks Papa Roccos Original Oyster House Bill’s by the Beach Voyager’s IHOP Cosmos Catch

Benedetto’s Italian Ristorante in Orange Beach creates their own pasta in-house with fresh, local ingredients photo by Destiny Brown

gulfvisitorguide.com

June 2016 â—? Beachin 49

Executive Chef Brody Olive brings his award winning cuisine to Voyagers.

The Island’s Only Distinctive Dining With A Gulf View

Where and who caught your fish...Ask Chef Brody to show you!

Perdido Beach Resort | 27200 Perdido Beach Boulevard | 251.981.9811 50 Beachin ● June 2016 gulfvisitorguide.com PerdidoBeachResort.com/Voyagers | Call for Reserva�ons

STARTERS

ENTREES

Crab & Roasted Tomato Arancini Lump crab, Roasted Tomatoes, Fon�na Cheese Stuffed Riso�o Grain Mustard Remoulade

Ostrich Carpaccio

Citrus Chile Braised Pork Osso Bucco

Charred Corn Succotash, Gremolata

Perdido Stuffed Chicken

Crispy Capers, Shaved Parmesan Roasted Shallot Grain Mustard

Roasted Tomatoes, Spinach Sweet Home Farms Cheese Bill “E” Bacon, Herb Polenta

Gulf Oyster Bienville

PBR Filet of Beef

Shrimp, Crawfish Tail Meat Sweet Homes Farm “Elberta” Cream

Horseradish Yukon Mash, Broccolini Curry Banana Cream

SOUP & SALAD

Gulf Coast “Bouillabaisse”

Voyager Green Salad

Shaved Radish, Red Onion, Roasted Tomato Spiced Pecan, Goat Cheese Roasted Beet Balsamic Vinaigre�e

Soup of the Day Oyster Stew

Charred Leek, Bill “E” Lardoon Herb Polenta Grilled Yellowfin Tuna

Gulf Whole Fish

Shrimp, Crab Claws, Li�le Neck Clams Gulf Fish, Pappardelle Pasta Charred Leek Tomato Broth

Olive Tapenade Crusted Grouper Lemon Basil Pearl Barley, Broccolini

Grilled Yellowfin Tuna Corn Black Bean Rice Cake Bell Pepper Jicama Slaw

Gulf Whole Fish

Ask Server for our Daily Selec�on Pickled Beech Mushroom Roasted Tomato Relish

Blackened Cobia

“Co�on Bayou Salad”, Blue Crab, Crawfish Tails, Pea Shoots Cucumber & Raddish Pomegranate Beurre Blanc

Excep�onal Service Featuring Genuine Gulf Wild Seafood Blackened Cobia

Gulf Coast “Bouillabaisse”

Perdido Beach Resort | 27200 Perdido Beach Boulevard | 251.981.9811 PerdidoBeachResort.com/Voyagers | Call for Reserva�ons gulfvisitorguide.com

June 2016 ● Beachin 51

52 Beachin â—? June 2016

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June 2016 â—? Beachin 53

za! z of i e P urger” B m y s o y u d H o d L Beer, ho’s Your Da to.” m r a W he “W lying Toma t g n i r u Feat and the “F

S O CC

O R A P

PA

& r a B r e t s Oy izzeria P

Orders To Go: CALL 251-948-7262 or 251-948-6529 Highway 59, Gulf Shores 1/2 Mi. North of the Beach • Live Entertainment 7 nights a week NEVER A COVER CHARGE! • Full Menu until Midnight • Lunch Specials Daily M-F 11-2 • Happy Hour 11-7 Mon.-Fri.

• Appetizers • Steamed Seafood • Award-winning Pizza Specialty Pizzas • Pasta • Oysters: Suck ‘em down RAW on the Half Shell or

Steam ‘em up with a ‘lil drawn butter & lemon • Award-Winning Oyster Specialties: • Hot Shucks Cajun • Baked • Alfredo • Rockyfeller • Parmesan • Fiesta

www.paparocco.com Visit our website for our current nightly music line up!

54 Beachin ● June 2016

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June 2016 ● Beachin 55

14” LARGE

14” LARGE

14” LARGE

$15.25 ...............$18.25

★ Consuming raw or undercooked Animal Proteins (meats, poultry, seafood, shellfish, or eggs may increase your risk of Foodborne illness, especially if you have certain medical conditions.

Shrimp Pizza • All Meat Pizza • Bacon Cheeseburger Pizza Spinach Alfredo Pizza • Chicken Club Pizza • Buffalo Chicken Pizza

10” SMALL

(Mushrooms, green peppers, onions, black & green olives, tomatoes, and mozzarella cheese)

Vegetarian Style...................................$10.95 ...............................................$14.95

(Artichoke hearts, sun-dried tomatoes, onion, feta cheese, mozzarella & pesto)

Artichoke, Sun-dried Tomato................$16.25 ...............................................$19.25

(Alfredo sauce, mozzarella cheese, shrimp, scallops, mushrooms, onions & broccoli)

Seafood Primavera Pizza.....................$16.25 ................................................$19.25

(Whole slice tomato, bacon, feta, onion and pesto)

Flying Tomato......................................$16.95 ...............................................$19.95

10” SMALL

Papa’s Specialty Pizza

Add Shrimp:........................................$ 2.75 ..................................................$3.75

(Pepperoni, onions, sausage, green peppers, mushrooms, beef, ham, black & green olives)

Price Buster Pizza..............................$12.95 .................................................$16.96

(Pepperoni, onions, sausage, green peppers, mushrooms)

Papa Delux Pizza................................$10.95.................................................$14.95

Pepperoni, sausage, onions, green peppers, mushrooms, beef, black or green olive, ham, hot pepper rings, anchovies, extra cheese, fresh tomatoes, bacon, sauerkraut, Canadian Bacon, pineapple, French and ranch dressing.

Our Great Cheese Pizza........................$6.95 ...................................................$9.95 Each Item.............................................$1.30...................................................$1.65

10” SMALL

Papa’s Pizza

Snow Crab (1.5 lb.) ........................................................................................$23.50 Royal Reds (1 lb. seasonal)........................................................................... $18.75 Combo Reds & Crabs (2 lbs) .........................................................................$25.50

SERVED WITH GARLIC BREAD AND COLESLAW

Papa’s Steamed Specials

Caesar Salad..................................Side $5.95 Dinner ..........................$6.95 add Chicken $1.95 add Shrimp $2.95 Spinach Artichoke Dip ......................................................................................$8.75 Stuffed Mushrooms (3) ....................................................................................$8.95 Oysters Picard (3).............................................................................................$9.95 Garlic Bread (2) $2.75..........Cheese Bread (2) $3.50 ..... Add Marinara Sauce $.75 Boil Shrimp Small (6oz.) $8.25 Large (12 oz.) $13.75 Papa’s Wings With Ranch Dressing (6) $6.50.....................(12) $9.50(25) $16.75 Potato Skins (Choose any three toppings) ......................................................$9.95 Combo Platter: 3 Wings, 2 Stuffed Mushrooms, 3 Skins ................................ $11.50 Nachos -- Best In Town Round 1: Cheese ..............................................................................................$5.95 Round 2: Chili & Cheese ..................................................................................$7.95 Round 3: Chili, Cheese, Black Olives, Onions & Green Pepper..........................$8.95

Rocco’s Appetizers

Italian Garden Salad ........................................................................................$4.75

for complete menu details

www.paparocco.com

Cajun Oysters (Whooee!)

Oysters Alfredo Oysters Fiesta

* TO GO ORDERS WELCOME *

Hot Shucks (The Heat is On) Baked Oysters Oysters Rockyfeller Oyster Parmesan

★ Oyster Specialties ★

Oysters

All oysters @ market price Suck em down RAW on the Half Shell..............1/2 doz or dozen Steam em up w/a lil drawn butter & lemon.....1/2 doz or dozen

add Meatballs ............................$1.50 add Sausage ............................. $1.50 add Meatballs & Sausage ..........$3.00

Served With Garlic Bread Seafood Pasta .............................. $13.95 Fettuccine Alfredo.................... $8.95 Baked Ravioli ............................... $11.95 Chicken Alfredo ..................... $11.95 Manicotti ...................................... $11.95 wShrimp Alfredo .................... $13.95 substitute Alfredo Sauce .... $2.00 Lasagna (Papa’s Favorite) ..... $12.95 Italian Combo Dinner.................... $14.75 Spaghetti................................. $7.95

Mama’s Italian Specialties

Papa’s Specialties

Who’s Your Daddy Burger! Try it we DARE YOU! ............................................. $15.95 Rocky’s Knock Out Burger........ $8.95 Ultimate Chicken Sandwich ............ $9.95 Add Bacon .................................1.00 Grilled Chicken Sandwich ............... $8.95 Add Bleu Cheese Crumbles ........ 75¢ Reuben ......................................... $10.25 Alpine Burger.......................... $ 9.95 Hot Dog .......................................... $4.25 Patty Melt ............................. $ 10.95 Coney Island Chili Dog.................... $5.95 Meatball Sandwich ................. $ 8.95 Baked French Onion Sou ................ $6.50 Italian Sausage Sandwich....... $ 8.95 Bowl Chili ....................................... $5.50 French Dip .............................. $ 8.95 Baked Chili ..................................... $6.75 Philly Cheese Steak ................ $ 9.95 BLT .................................................$6.25 Papa’s Prime Steak Sandwich $11.95

Voted Best

ers Seafood Platt & Salad Bar

Selfie Contest OriginalOysterHouse.com/not2crabby

H/ 2 %/ ý GOOD VIBES On the Boardwalk

al Oyster beside the Origin

Free People Lauren James THML Escapada Level 99 Eight Sixty Black Swan Minkpink Gentle Fawn Others Follow Lavender Brown Somedays Lovin

House.

Kate Spade Gifts Lilly Pulitzer Gifts Ginger Snaps Vera Bradley Mamie Ruth Z Supply Hobo Report Jack Rogers Chocolat Blu Mickey & Jenny Love Poppy Jewelry

Since 2010

701 C HWY 59 | Gulf Shores, AL

251-948-5684 56 Beachin ● June 2016 ShopGeezLouise.com

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June 2016 â—? Beachin 57

Kids Eat FREE Every Day! Receive one FREE Kids Meal with each Adult Entreé Purchase 4 p.m.-10 p.m.

12 and under

1605 S. McKenzie St. (Hwy. 59) Foley, AL 36535 251-207-2700

Sun.-Thur. 6 a.m.-10 p.m. • Fri. & Sat. 6 a.m.-12 a.m.

20% OFF Total Purchase

20% OFF Total Purchase

Not valid with any other coupons or discounts.

One Coupon per transaction.

Coupon Expires 6/25/16 Foley & Spanish Fort Locations Only

Not valid with any other coupons or discounts.

One Coupon per transaction.

Coupon Expires 6/25/16 Foley & Spanish Fort Locations Only

30179 Eastern Shore Ct Spanish Fort, AL 36527 251-625-2345

Spanish Fort is Open 24 Hours

Flipped Fresh For You

PANCAKE COMBO

2 hash 2 bacon strips eggs + browns + or sausage links +

2 Pancakes

Berries & Cream Waffle B

O traditional golden-brown Our B Belgian waffle topped with ccaramel cream, blueberries, g glazed strawberries & p powdered sugar.

Chicken & Waffles

Four all-white meat crispy chicken strips & our Belgian waffle. Served with honey mustard dipping sauce.

B Breakfast Sampler

Two egg eggs, 2 bacon strips, 2 pork sau sausage links, 2 pieces of ham, hash ha browns & buttermilk pancakes.

2b

Colorado Omlette C

B Bacon, shredded beef, pork sausage ge & ham with green peppers, onions & Cheddar. Served with our salsa.

C

Crispy Chicken Cobb Salad

Crispy chicken, bacon, hard-boiled egg, tomatoes & crumbled Blue cheese on mixed greens tossed with buttermilk ranch. Available with grilled chicken breast.

Soup of the Day

Ask your server for today’s selection from the list below.

Roasted Chicken Noodle Loaded Potato with Bacon Minestrone

Roasted Turkey Sandwich

C Carved roasted turkey breast with bacon, Swiss, lettuce, tomato & mayonnaise on marbled rye.

Philly Cheese Steak Stacker

G Grilled steak & onions topped with melted American on a grilled roll.

Country Fried Steak C

A golden battered beef steak ssmothered in country gravy. Served w with mashed potatoes, steamed ffresh broccoli & garlic bread.

55+ Breakfast Sampler

One egg egg, 1 strip of bacon, 1 pork sausage link, 1 p piece of ham, hash browns & 1 buttermilk pancake. butterm

55+ Roasted Turkey & Fixings

Carved turkey breast topped with warm gravy. Served with cornbread stuffing, mashed potatoes, steamed fresh broccoli, li, a side of lingonberries & garlic bread.

55+ Tilapia Florentine

One fillet over fresh spinach todded in Alfredo sauce. Served with mashed potatoes & garlic bread.

Harvest Grain ‘N Nut

New York Cheescake

Four nutty pancakes filled with a blend of wholesome oats, almonds & walnuts. Topped with whipped real butter.

Available with raspberry topping or blueberry compote

Four buttermilk pancakes filled with cheescake bites. Topped with glazed strawberries & dusted with powdered sugar.

The Original French Toast Six triangles topped with whipped real butter and

Strawberries & Creme Crepes

Four delicate crepes topped with glazed strawberries & vanilla creme drizzle.

Classic Breakfast Crepes

Strawberry Banana French Toast

Two crepes stuffed with scrambled eggs, bacon, ham & White Cheddar. Topped with a creamy White Cheddar sauce.

Our original French toast topped with glazed strawberries & fresh banana slices.

S Simple & Fit 2-Egg 2-E 2 gg Breakfast

S Sirloin Tips & Eggs

Sirloin ttips with grilled onions & mush mushrooms. Served with 2 eggs, ha hashbrowns & buttermilk pancakes.

2b

Scramb Scrambled egg whites served with 2 sslices of turkey bacon, seasonal mixed fruit & dry whole wheat toast.

Spinach & Mushroom Omlette O

S Simple & Fit Vegetable Omlette V

F Fresh spinach, mushrooms, onions & Swiss. Topped with o hollandaise & tomatoes. h

E whites with fresh spinach, Egg m mushrooms, onions & Swiss topped with tomatoes. Served to with seasonal mixed fruit.

Denver Omlette Burger

100% USDA Choice beef topped with W White Cheddar & a made-to-order Denver Omlette with peppers, onions & Sliced ham. Served on our grilled Brioche bun.

Mega Monster Cheeseburger

T 100% USDA Choice beef patties Two ssmothered in American & White Cheddar with lettuce, tomato & red C onion on our grilled Brioche bun. o

G Grilled Chicken, Ranch & Avocado Club A

Appetizer Sampler Monster Mozza Sticks, Onion Rings & Crispy Chicken Strips served with honey mustard & marinara dipping sauces

G Grilled chicken breast with bacon, avocado, lettuce, tomato & buttermilk ranch on a grilled brioche bun.

Bacon Crusted Chicken Breast with Potato Hash w

Fruit Crepe Crepe Cre

One crepe filled with Bacon crusted grilled chicken breast with Pepper Jack over red potato hash choice of raspberry w & hollandaise. Served with garlic bread. topping, blueberry compote, or glazed strawberries. Topped Tilapia Florentine T with vanilla ice cream Two fillets over fresh spinach tossed T & more fruit topping. in Alfredo sauce. Served with mashed potatoes & garlic bread.

55+ Rise ‘N Shine

Two eg T eggs, hash browns, 2 bacon strips or ttwo wo po pork sausage links & toast.

Jr. Chicken & Waffles

Two crispy fried chicken tenders & Belgian waffle quarters 2B

Create-A-Face Pancake C

A buttermilk pancake with strawberry eyes, whipped topping nose & a fresh banana smile. w Served with a tube of strawberry low-fat yogurt.

S

IHOP Splashers

Chicken & Three Cheese Quesadilla

Grilled chicken breast with roasted red pepper & spinach, melted Pepper Jack, Monterey & Cheddar in a grilled flour tortilla. Served with our salsa, sour cream & fresh grilled Serrano Pepper.

Ice Cream Sundae

Two scoops of vanilla ice cream with choice of chocolate sauce or glazed strawberries.

Splashberry - A blend of glazed strawberries, lemon-lime soda & premium orange juice.

Tropical Island Twist - A blend of lemonade. lemon-lime soda & tropical mango syrup.

Never Empty Coffee Pot - Regular or Decaf Freshly Brewed Ice Tea Fountain Drinks

CHECK OUT OUR WINTER MENU

10 Items Under $10!!!

Voted Top Ten Seafood Restaurant In USA

By Coastal Living

“The Best Steamed Seafood Available” SINCE 1989 www.GulfShoresSteamer.com

Located at 27267 Perdido Beach Blvd. #115, Orange Beach, AL in SanRoc Cay

251.948.6344 Closed on Wednesday 60 Beachin ● June 2016

GETTIN’ STEAMED gulfvisitorguide.com

’t o ur er n T O m o D get ut tea ! r O S se Fo k res di n ec h Sho cha C lf er u M G

251.948.6344

27267 Perdido Beach Blvd. #115, Orange Beach, AL in SanRoc Cay www.GulfShoresSteamer.com

Appetizer Selection

*Steamed Oysters, *Raw Oysters Seafood Gumbo, Crawfish Corn Chowder or Spicy Cajun Jambalaya Steamed Royal Red Shrimp Fresh Steamed Mussels Smoked Tuna or Shrimp Dip Blue Crab Claws Crab Cakes • Shrimp Skewer

Salads Shrimp Salad • Cobb Salad

Sandwiches

Served with chips and all the fixin’s *Hot & Juicy Hamburger *Tuna Sandwich Chicken Sandwich Hot Dog Grilled PoBoy’s *Steak Sandwich Crab Delight Grilled Cheese

Land Lover’s

Served with corn, potato and cole slaw *Filet Mignon *Ribeye Steak Grilled Chicken Garden Steamer

Gettin’ Steamed Platters

“VOTED BEST VALUE” All Platters & Combos Are Served with corn, Potato and Cole Slaw Bay Steamer Ocean Steamer Small Steamer

Crawling Combos Royal Red Shrimp Alaskan Snow Crab Shrimp & Crab Combo *Shrimp & Oysters The Crab Bowl “Bucket O’ Reds”

Fresh Fish Selection

Served with corn, potato and cole slaw Extra For Blackened Seasoning Red Fish, Mahi-Mahi, Tilapia, Whitefish or Our Fresh Catch *Yellowfin Tuna Crab Cakes Stuffed Fish

The “Little Shrimp” Selection Served with Chips 4 Oz. Burger • Hot Dog Grilled Chicken Fingers Grilled Cheese • (2)PB & J

Desserts

Key Lime Pie French Silk Chocolate Pie New York Style Cheesecake

A la Carte

Shrimp Skewer Snow Crab Cluster Lobster Tail

Sides

Cole Slaw, Corn or New Potatoes Cauliflower or Broccoli

Beverages

Coke, Diet Coke, Dr. Pepper, Sprite, Vault, Lemonade, Iced Tea

Wines

By The Glass, By The Bottle, Premium Bottle

Merlot, White Zinfandel, Chardonnay, Cabernet, Pinot Grigio

Beer

Domestic Bottle Premium Bottle Domestic Draft By The Glass Premium Draft By The Glass Domestic Pitcher Premium Pitcher

Frozen Daiquiri

Strawberry, Pina Colada, Banana, Peach, Tequila sunrise, Margarita, Amaretto Orange Blossom, (Non-Alcoholic Daiquiri)

*All Prices Are Subject To Change Without Notice Due to Market and Availability* We Serve Our Food Hot & Fresh, So Please Allow Time For A Quality Product

Consumer Information: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of illness, especially if you have certain medical conditions, such as chronic illness of the liver or blood, or have immune disorders.

*Cooked To Order Items are Identified by Asterisks.

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June 2016 ● Beachin 61

W Aw in ar ni d ng D il Daily Lunch Specials

includes Swamp

& Dessert

py p HaouAr -6PM M H Y 11

Soup

Mon. thru Fri.

A RY D LL BAR S E V E FU PRICE H T BES E BEAC H ON T

“HOME OF THE ORIGINAL”

Fish River Grill #3

Fish River Grill #2

(Next to Rouses)

(Foley Plaza on Hwy. 59)

251.948.1110

251.952.FISH (3474)

GULF SHORES 1545 Gulf Shores Pkwy.

FOLEY 608 S. McKenzie

Hours: Monday - Saturday 10:30 a.m. - 9 p.m.

Gulf Shores Later Hours Spring & Summer

W Aw in ar ni d ng 1545 Gulf Shores Parkway • Gulf Shores, Alabama ma (Next to Rouses)

251.948.1110

OMG! SHRIMP FEAST POBOY!!!

CHOSEN IN TOP “100 DISHES TO EAT IN ALABAMA BEFORE YOU DIE” GRILLED or FRIED AUTHENTIC SOUTHERN COOKED SEAFOOD PLATTERS

(Served w/ Fries, Coleslaw, Hushpuppies, Fried Okra, Tartar or Cocktail Sauce & Swamp Soup) Bayou Seafood Platter - Fried Gator, Frog Legs, Shrimp, Oyster, Catfish Seafood Platter - Fried Shrimp, Oyster, Catfish Cajun Golden Fried Catfish Platter - (U.S. Raised) tols Crawrfie’sshNoPthising Fried Select Oyster Platter The ! m Like ‘E Fried Shrimp Platter - (Approx. 14-15) Fried Gator Platter

RAW OYS TER BAR

VOTED BEST BURGERS IN BALDWIN COUNTY

Hurricane Burger • Hillbilly Melt • River Burger • Shroooom Burger • Swamp Burger Bleu Cheese Bacon Burger

REDNECK REUBEN • ALABAMA CHICKEN MELT PoBoys • Chicken • Shrimp • Oysters • Gator • Frog Legs Crawfish Pistols • Catfish • Whitefish • Stuffed Crab

***Cajun Crawfish Pistols Dinner (2) w/ Fries & Slaw*** OMG! Shrimp Feast Po-Boy • Seafood BLT

APPETIZERS ~ SALADS ~ POBOYS & SANDWICHES ~ KIDS MENU DON’T FORGET YOUR SWEET THANG

“Sweet Thang” Signature Dessert! Redneck version of a New Orleans Beignet & Granny’s Apple and Peach Cobbler Rolled in Powdered Sugar. Mmmmm...this “thang” is SOOOOOO good!

BEST BAR PRICES ON THE COAST ~ SWAMP JUICE ~ STUMPWACKER DIXIE DARLIN’ ~ MARDI GRAS MARGARITA

608 S. McKenzie Street • (Foley Plaza on Hwy. 59) Foley, Alabama

251.952.FISH (3474)

1545 Gulf Shores Pkwy (Next to Rouses) Gulf Shores, Alabama

251.948.1110

Hours: Monday - Saturday 10:30 a.m. - 9 p.m. • Gulf Shores Later Hours Spring & Summer

www.Desotosseafoodkitchen.com

Voted “People’s Choice” •Best Lunch • Best Dinner • Best Seafood

Since

also been voted

• Friendliest Staff A visit” es t s u “m f Shor l u G in while

Daily Lunch Specials Fresh Steamed, Grilled, Blackened, Fried, Baked and Sautéed Seafood

Award-winning Fish and Shimp Specialties Casual Family Atmosphere Reasonable Prices Senior Menu Available, Available, 5:330 0pmm from 3pm - 5:

Seafood f d Kitchen h 138 West 1st Ave • Gulf Shores, AL • 251-948-7294 64 Beachin ● June 2016

gulfvisitorguide.com

138 West 1st Ave Gulf Shores, AL

251-948-7294

www.Desotosseafoodkitchen.com

Seafood Kitchen

SALA SA LAD LA D SALADS Dressings: Honey-Mustard, Ranch, Bleu

Lunch Lunc Lu nch h Me Menu

HOME-STYLE LUNCH SPECIALS

(Served with your choice of two side dishes) Saturday & Sunday - Add $1.00

Fried Shrimp - tail less Blackened Catfish Fried Catfish Broiled Flounder Fried Flounder Grilled Chicken Chicken Creole Fried Chicken Tenders Country Fried Steak Hamburger Steak Pork Chops Country Ham Vegetable Plate SANDWICHES

7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99

(Served with french fries)

Complimentary Ice Tea and Bread Served with All Dine in Lunch Entrees.

Add House or Substitute Salad for side dish 1.99 Po-Boy Sandwich 10.99 Cheeseburger 7.99 Crab Cake Po-Boy 11.99 *Monte Cristo Sandwich 8.99

STARTERS Oysters on the Half Shell 1/2 dozen 8.99................1 dozen 16.99 Southern Style Crab Cakes 12.99 Shrimp Remoulade 8.99 Crab, Spinach & Artichoke Dip 9.99 Coconut Shrimp 8.99 Stuffed Mushrooms 8.99 Alligator Bites 8.99 Fried Crab Claws 1/2 lb........17.99 1 lb........29.99 Tuna Dip 9.99 Sweet Potato French Fry Basket 9.99 Fried Green Tomatoes 6.99 GUMBO & SOUP Seafood Gumbo cup....4.75 bowl....6.49 Crab & Shrimp Bisque cup....5.25 bowl....7.99 FRIED SEAFOOD FAVORITES (Served with your choice of two side dishes)

gulfvisitorguide.com

Riviera Salad 7.25 - with pecan chicken tenders 9.99 - with chicken tenders 8.99 - with boiled shrimp 9.99 - with grilled or blackened chicken 8.99 Caesar Salad 7.25 - w/grilled or blackened chicken 8.99 - w/boiled shrimp 9.99 Gumbo & Salad - a cup of Seafood Gumbo and our 7.99 Bisque & Salad 8.50 SEAFOOD FAVORITES (Served with your choice of two side dishes)

Add House or Caesar Salad Substitute Salad for side dish Fried Butterfly Shrimp Fried Oysters Fried Crab Claws *Coconut Shrimp Grilled Shrimp Fried Seafood Platter

3.25 1.99 11.99 14.99 16.99 12.99 11.99 15.99

SEAFOOD PLATTERS

Dinner Menu

Butterfly Shrimp Tail-less Shrimp Bon Secour Oysters Crab Claws Fried Fish of the Day Shrimp & Flounder Shrimp & Oysters Fried Catfish

Cheese, Italian, Thousand Island, French, Low-Fat Ranch, Raspberry Vinaigrette, Balsamic Vinegar, Balsamic Vinaigrette, Sesame Asian, Oil & Vinegar

16.99 14.99 18.99 20.99 17.99 17.99 18.99 15.99

(Served with your choice of two side dishes)

Shrimp Lover’s Platter Fried Seafood Platter Broiled Seafood Platter Creole Platter Caribbean Platter Crab Platter SEAFOOD SPECIALTIES

17.99 18.99 16.99 18.99 18.99 23.99

Stuffed Shrimp Shrimp Scampi Blackened Catfish Coconut Shrimp Grilled Shrimp Shrimp Creole Crawfish Etoufee Crab Cake Dinner STEAMED SEAFOOD

17.99 18.99 17.99 16.99 17.99 17.99 17.99 17.99

(Served with your choice of two side dishes)

(Served with new potatoes & one side)

Snow Crab Legs - 2 lbs.

29.99 Royal Red Shrimp - 1 lb.

28.99 Combo - 1/2 pound Royal Reds & 1 pound Snow Crab 27.99 TONIGHT’S CATCH (Served with your choice of two side dishes) Choose from the following preparation styles:

Fried Catch Blackened Catch Grilled Catch Broiled Catch

17.99 17.99 17.99 17.99

Broiled Seafood Platter 14.99 Stuffed Shrimp 12.99 Mahi-Mahi 11.99 Yellow-Fin Tuna 11.99 Tilapia 9.99 Grouper 12.99 Snow Crab Legs 16.99 Royal Reds - 3/4 lb.

16.99 Combo - 1/2 lb. Each 18.99 Crab Cakes - 2 cakes 13.99 PASTA Fettuccini Alfredo 10.99 - w\grilled or blackened chicken 11.99 - with shrimp or crawfish 13.99 Basil Pesto Pasta - with Roma Tomatoes 10.99 - with grilled chicken 11.99 - with shrimp 13.99 SIDE DISHES Fried Green Tomatoes ~ Green Beans Turnip Greens ~Sweet Potato Casserole Corn Fritters ~ French Fries Mashed Potatoes w/Gravy ~ Fried Okra Au Gratin Potatoes ~ Steamed Veggies Kernel Corn ~ Yellow Rice Black-Eyed Peas ~ Cole Slaw Lima Beans ~ Macaroni & Cheese

New Orleans Catch Mediterranean Catch Caribbean Catch *Pecan Encrusted Catch *Paneed Catch LAND LOVER’S FARE

22.99 22.99 18.99 21.99 22.99

(Served with your choice of two side dishes)

Hawaiian Rib-eye - (12 oz.)

22.99 - add jumbo grilled or fried shrimp add $5.00 Jamaica-Jerk Chicken 15.99 Grilled Chicken Breasts 15.99 Fried Chicken Tenders 15.99 PASTA Fettuccini Alfredo 14.99 - with grilled or blackened chicken 17.99 - with shrimp or crawfish 19.99 Scallops Alfredo 18.99 Shrimp & Pasta Marsala 21.99 Basil-Pesto Pasta 15.99 - with grilled chicken 18.99 - with shrimp 18.99 SIDE DISHES Substitute House or Caesar Salad for a Side Dish - Add $1.99 Sweet Potato Casserole ~ Cole Slaw Baked Potato ~ Steamed Vegetables Yellow Rice ~ French Fries Fried Green Tomatoes

June 2016 ● Beachin 65

25753 Canal Road in Orange Beach, Alabama

Far from Ordinary...

Indulge Your Senses.

251-980-5862 (LUNA)

www.lunaseatanddrink.com

Great Food, Lively Cocktails & Excellent Service.

251-948-9663 (WOOF)

www.cosmosrestaurantandbar.com Catering Available

Honestly Sweet A quaint and unique shop featuring jewelry and artwork from local artists.

Extensive selection wine and craft beer.

Locally Roasted Coffee Home-made Pastries Delectable Delights 251-980-2899 (BUZZ) www.buzzcatzcoffeeandsweets.com

Contemporary Coastal Cuisine.

Nestled under the Perdido Bay Bridge, next to Caribe Resort, enjoy a spectacular view of the bay from every table. Experience a casual atmosphere with waterfront dining, live music and superior service. Open for lunch and dinner.

251.923.5300 THE RESTAURANT

www.cobaltrestaurant.net Catering Director On-site

251.981.1968

The Event Center 251.948.9663 www.theeventcenteratcosmos.com

25753 Canal Road in Orange Beach, Alabama

Indulge Your Senses.

This high energy eatery delivers a quality of food and a variety of craft beers not found anywhere on the island. Each day our chefs perform culinary magic with the freshest and simplest of ingredients. Experience unique eats and a family friendly environment, along with fresh made fare.

251-980-5862 (LUNA)

www.lunaseatanddrink.com

The small plate offerings from our menu: Fried Onions 6 Shaved thin, lightly fried and served with comeback sauce.

BBQ Gulf Oysters 14 Lightly breaded and fried. Tossed in our housemade BBQ and topped with blue cheese crumbles and crisp bacon.

Mac-n-Cheese 8 Cavatapi pasta oven baked in a rich cheese sauce and topped with seasoned breadcrumbs.

Take it up a notch: Add Conecuh sausage, chicken, or pork belly 4 Add shrimp 5 Bowl of Wangs 10 Ain’t no thang, but a whole chicken wang.

Brined, smoked, and fried. Tossed in your choice of BBQ, Buffalo, or garlic parmesan and served with either blue cheese or buttermilk herb ranch. Extra sauce .50 Snack Mix 3 Chef’s blend! Sometimes sweet, sometimes savory. Please ask your server about today’s creation.

Deviled Eggs 6 Two traditional and two chef’s creation. Served with housemade pickles, pimiento cheese and seasoned pork skins.

gulfvisitorguide.com

Beer Cheese Dip 8 Creamy blend of Swiss, cheddar and dark beer.

Served with soft pretzel bites.

Pickled Shrimp 8 Low country style with lemon and spices.

Served over fresh greens.

Luna’s Hummus 7 Our version of a familiar favorite. Changes regularly. Please ask your server about today’s creation. Served with grilled pita bread.

Cola Braised Pork Belly 9 Served with hot buttered cornbread, red cabbage slaw and white BBQ sauce.

BBQ Gulf Shrimp 14 A traditional New Orleans favorite. Oven baked in herb scented Worcestershire butter and served with toasted French bread.

Whisker Nuggets 7 Alabama farm raised catfish, cornmeal crusted and fried. Served with comeback sauce.

Brian’s Red Beans and Rice Balls 6 Panko fried and served with smoked Gouda cream.

Tomato Pie 6 A southern favorite! Vine ripe tomatoes, sweet onion and fresh basil topped with a blend of cheeses and mayo, baked in a flaky pie crust.

Smoked Fish Cakes 11 Local fresh mullet, blended with eggs, bread crumbs and spices. Pan fried and served with fresh greens and roasted garlic and tarragon aioli.

Crab and Artichoke Dip 14 Blue crab and artichoke hearts baked with Swiss and parmesan cheeses. Served with grilled pita bread.

June 2016 ● Beachin 67

68 Beachin â—? June 2016

gulfvisitorguide.com

“Italian Cuisine with a Local Flair” Happy Hour

Exquisite e Italian Win Selections

Specials

Sous Vide Steaks Live ent Entertainm Weekly

Stunning V

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Freshly Rolled Pasta Every Day

s ’ o t t e d e n e B e t n a r o t s i Italian R A

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but Elegan l ua as aC in ce n ie er xp E Fine Dining

OPEN 7 DAYS A WEEK FOR LUNCH & DINNER 70 Beachin ● June 2016

ns Reservatiod te p Acce

Benedetto’s Chefs are graduates of

Located on the Second Floor

26619 Perdido Blvd. • Located at Zeke’s Landing Marina

gulfvisitorguide.com

251.981.0032

Appetizers

Flat Breads

Grilled Crostini Brushed with Confit Garlic Topped with Smoked Roma Tomatoes, Mozzarella Cheese, Basil Oil and Sweet Balsamic Reduction

Pimento Cheese Spread over a Hearty Tomato Sauce Topped with Mozzarella Parmesan and Basil Oil

Ask your server about our current selection of Fresh Charcuterie and Cheese

Italian & Conecuh Sausage Mozzarella Red & Green Bell Peppers Fine Julienned Vidalia Onion over a Hearty Tomato Sauce

Smoked Tomato Bruschetta Fruit & Cheese Plate

Charcuterie & Fresh Cheese Plate

Arborio Rice Lightly Coated in Breadcrumbs Stuffed with Mozzarella Cheese and Conecuh Sausage Fried Golden Brown Topped with Parmesan Cheese Served with Pomodoro Sauce

Conecuh Arancini

Arborio Rice Lightly Coated in Breadcrumbs Stuffed with Mozzarella Cheese and Conecuh Sausage Fried Golden Brown Topped with Parmesan Cheese Served with Pomodoro Sauce

Cheese Flat Bread

Salsiccia Flat Bread Veggie Flat Bread

Mushrooms Fine Julienned Vidalia Onion Arugula Cherry Tomatoes Pistou Sauce and Mozzarella Cheese

Balsamic Chicken Flat Bread

Tender Grilled Chicken Breast Mozzarella over Sweet StrawberryBalsamic Jam Topped with Goat Cheese and Balsamic Glaze

Crawfish Cakes

Entrees

Oysters

Creamy Parmesan Polenta Served with Fresh Gulf Shrimp Topped with Hearty Shrimp Sauce

House Made Pan-Seared Crawfish Cakes Served withSouthern Chili Sauce over Apple-Cabbage SlawParmesan Truffle Fries Fresh Shucked Oysters Served with House Made Accompaniments Ask Your Server about Tonight’s Selection

Soups

Smoked Tomato Basil

Creamy Bisque Made with House Smoked Roma Tomatoes and Fresh Cream Garnished with Fresh Basil

Parmesan Broth

A Light Broth Rich in Parmesan Flavor Served with Brunoised Vegetables

Salads Panzanella

Seasoned Spring Greens Tossed in Champagne Vinaigrette Topped with Herbed Garlic Croutons, Fine Julienned Vidalia Onions, Roasted Roma Tomatoes, Sliced Cucumber, and Pecorino Romano Cheese

Heirloom Tomato Caprese

Heirloom Tomatoes Layered with Fresh Basil and Mozzarella Topped with Sweet Balsamic Reduction

Mixed-Berry

Seasoned Spring Greens Lightly Tossed with Honey-Lavender Dressing Black Berries Blue Berries Strawberries Topped with Granola and Farm Fresh Chevre

Children's Menu Available

Italian Style Shrimp & Grits Hoppin’ John Risotto

Arborio Rice and Black-Eyed Peas Cooked with Smoked Bacon Herbs and Pecorino Romano Cheese

Three Cheese Ravioli

Fresh Ravioli Stuffed with Herbed Ricotta Cheese and Topped With Creamy Cheese Sauce

Chicken Marsala

Pan-Seared Chicken Breast Sautéed Mushrooms Finished with Rich Marsala Sauce over Hand Rolled Fettuccini

Carbonara

Sautéed Brined Chicken Smokey Bacon Cracked Black Pepper and Fresh Herbs Tossed with Hand Rolled Linguine in a Rich Pecorino Cheese Sauce

Bolognese

Hearty Tomato Sauce Consisting of Ground Beef Veal and Pork Served Over Top Hand Rolled Pappardell Pasta

Signature Steaks Fillet Mignon

Certified Angus Beef Marinated in Garlic & Herbs Slowly Cooked using Sous Vide Finished on the Grill to Guest Specification Served with Compound Butter Demi-Glace Smashed Red Hash and Broccolini Add a Crawfish Cake Add Three Jumbo Shrimp

Hanger Steak

Certified Angus Beef Marinated in Garlic & Herbs Slowly Cooked using Sous Vide Finished on the Grill to Guest Specification Served with Compound Butter Demi-Glace Smashed Red Hash and Broccolini

s ’ o t t e d e n e B e t n a r o t s i R Italian gulfvisitorguide.com

MENU UPDATED REGULARLY

26619 Perdido Blvd. • Located at Zeke’s Landing Marina

June 2016 ● Beachin 71

251.981.0032

catch L o c a t e do l e y F Behind Co. Fish

Seafood & Steaks

VOTED #1

THE BEST MARYLAND CRAB CAKES

321 S. McKenzie Street • Foley, Alabama

251-943-5055

SERVIN LUNCH & DING 11AM TO 10PNER M

ER

LUNCH UND

$10

n io it d a r T a n ia is ou L A Since 1982 Ca la m ar i

Grilled • Fried • Steamed • Nude N ’a w li n s Po B oy s O ys te r • S hr im p Fl ou n de r • S al m on S of t S he ll Cr ab Ca tf is h

T ry O u r Ju m bo F ri ed S hr im p

T as te of N ew O rl ea ns

S hr im p Et ou ff ee G ri lle d Lo bs te r Ta il G ri lle d BB Q S hr im p W ho le Ca tf is h Fi lle ts Grouper Imperial with Lump Crab Meat

Lo ui sia na St ea m po t

Ca ju n Cr eo le Et ou ff ee Cr aw fi sh S te am ed M us se ls S te am ed S hr im p

Sea Scallops Grilled or Fried

Ja m ba la ya • Cr eo le s R ed Be an s & R ic e Be ig ne ts

G ri ll ed S al m on w it h S w ee t Po ta to es

Gumbo • Oyster Stew • She Crab Soup New England Clam Chowder

MADE FROM SCRATCH

NO WORRIES ALL U.S. SEAFOOD SENIOR CITIZENS 10% OFF POLICE/FIRE 20% OFF LOCALS FREE TEA

5

$

OFF

M ar di G ra s Pa st a

$25

PURCHASE E

EXCLUDES LIQUOR • EXPIRES AUGUST 31, 2016

catch L o c a te do le y F B eh in d C o .

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SERVING ER C LUN H & DINNM 11AM TO 10P

THE BEST MARYLAND CRAB CAKES

Seafood & Steaks

n A Louisiana T8r2aditio Since 19

321 S. McKenzie Street • Foley, Alabama

251-943-5055

ER

LUNCH UND

APPETIZERS

$10

Fried Calamari ..........................$8.95 Peel n’ Eat Shrimp ..................$12.95 Crab Spinach Dip ......................$9.95 Oysters & Shrimp....................$10.95 Fish Fingers ..............................$7.95 Bangin’ Bangin’ Shrimp ............$7.95 Tuna Dip ....................................$8.95 Crab Cake Appetizer ...............$14.95

SOUPS & SALADS

Seafood Gumbo ........................$3.95 New England Clam Chowder ....$3.95 House Salad..............................$3.95 Classic Caesar Salad ................$4.95 Grilled Chicken Salad................$9.95 Fried Oyster Wedge Salad ......$14.95 Grilled Salmon Salad ................$9.95 Calamari Salad .........................$9.95 Grilled Shrimp Salad .................$9.95

FRIED SEAFOOD PLATES

Fried Shrimp ...........................$12.95 Fried Stuffed Crabs ...................$8.95 Fried Oysters ..........................$12.95 Oysters & Fried Shrimp...........$14.95 Fried Flounder ........................$10.95 Fried Catfish ...........................$10.95 Fried Crab Claws ....................$15.95 Fried Combination Platter .......$16.95 (fish, oysters, crab & stuffed crab)

Fried Clam Strips ......................$8.95 Fried Chicken Strips .................$7.95

Ma rd i Gr as Pa sta

GRILLED SEAFOOD PLATES

Grilled Tilapia ............................$9.95 Grilled Tilapia Creole ...............$11.95 Grilled Salmon ........................$11.95 Grilled Shrimp .........................$11.95 Shrimp or Fish Tacos ................$9.95 Grilled White Fish ....................$11.95 Chicken Breast .........................$8.95 Crab Cake Plate ......................$18.95

NEW ORLEAN STYLE PO-BOYS

Shrimp Po-Boy..........................$9.95 Flounder Po-Boy .......................$9.95 Oyster Po-Boy .........................$11.95 White Fish Po-Boy ....................$8.95 Chicken Po-Boy ........................$8.95 Philly Cheese Steak ................. $9.95 Soft-Shell Crab .......................... Mkt. Bacon Cheese Burger ...............$9.95 Crab Cake Burger ...................$13.95 Pulled Pork Sandwich ...............$7.95

KIDS MENU

Popcorn Shrimp ........................$5.95 Chicken Nuggets.......................$5.95 Mac & Cheese...........................$3.95 Fish Nuggets.............................$5.95

PASTAS

Sh rim p Cr eol e

Shrimp or Chicken Alfredo ......$11.95 Shrimp or Chicken Scampi .....$11.95 Shrimp or Chicken Creole .......$11.95

TASTE OF NEW ORLEANS

Red Beans & Rice .....................$5.95 Dirty Rice ..................................$5.95 Shrimp Etouffee ........................$9.95 Shrimp Creole ...........................$9.95 Tilapia & Shrimp Creole ..........$14.95 Shrimp & Grits ........................$12.95 Fish & Grits ...............................$9.95 Alfredo with Penne ...................$9.95 (chicken or shrimp)

SIDE ITEMS ..................$2.95 Fries Fried Okra Hushpuppies Onion Rings Fried Squash Onion Straws Red Potatoes Sweet Potato Coleslaw Corn Vegetable of the Day

BEVERAGES ...............$2.29 Coke, Diet Coke, Sprite, Tea

CHEF’S SIGNATURE ITEMS Grouper Imperial Scallops Wrapped in Bacon Snow Crabs & Shrimp Steamed Seafood Buckets Jumbo Lump Crab Cakes Bone-In Ribeye Fried Jumbo Shrimp Captain’s Platter Gulf Coast Red Snapper Jumbo BBQ Shrimp Lobster, Shrimp & Scallops Mardi Gras Pastas Oyster Wedge Salad Grilled Salmon

Bill’s By The Beach Weekend Brunch This menu available Saturday & Sunday only from 9 a.m. - 4 p.m.

EYE OPENERS Mimosa Poinsettia Bloody Mary

$2 $4 $5

BRUNCH Banana Fosters Pancake 3 Griddled Pancakes, Fresh Banana slice Nutella/Fosters Sauce/Cream Cheese Powdered Sugar. Choice of Bill's Bacon or Deans Breakfast Sausage S.O.S. (Seafood On A Shingle) Sourdough Toast/Seafood Gravy/Choice of Breakfast Potatoes, Cheese Grits, or Seasonal Fruit G.O.B. Benedict Southern Style Biscuit/Deans Breakfast Sausage/Sawmill Gravy/Sunny Side Up Egg. Choice of Breakfast Potatoes, Cheese Grits, or Seasonal Fruit Sweet Tea Fried Chicken Sweet Tea marinated Chicken Breast Coastal Slaw/House Pickles/Pretzel Bun Choice of Breakfast Potatoes or Sidewinder Fries ??? & Grits Choice of Grillades, Blackened or Fried Gulf Shrimp, or Seasonal Fish/Oakview Farms Goat Cheese Grits/Sauce Piquant

The Incredible Egg Three Eggs any style/Choice of Breakfast Potatoes, Cheese Grits, or Seasonal Fruit Choice of Bill's Bacon or Deans Breakfast Sausage/Choice of Bagel, Southern Biscuit, or Sourdough Toast.

Sand Wedge Iceberg/Maytag Blue Cheese/Pickled Red Onion/Boiled Egg/Bill's Bacon/Roasted Tomatoes/Banana Nut Crouton/Herb Bleu Cheese Dressing - Add Chicken or Shrimp Steak & Eggs 6oz Bistro Filet/Two Eggs/Choice of Breakfast Potatoes, Cheese Grits, or Seasonal Fruit Three Little Pig Hash Bill's Bacon/Andouille/Pit Ham/Breakfast Potatoes and Vegetable Trinity/Two Sunny Side Up Eggs Breakfast Burger 1/2 lb proprietary ground beef/Choice of Cheese/Bill's Bacon/Grilled Pineapple Sunny Side Up Egg/Shredded Lettuce Sliced Tomato/Caramel Onions/Comeback Sauce. Choice of Breakfast Potatoes or Sidewinder Fries KIDS BRUNCH $6 Available for ages 12 and under only Two eggs any style/Choice of Bill's Bacon or Breakfast Sausage Choice of Cheese Grits/Breakfast Potatoes/Seasonal Fruit Choice of Southern Biscuit/Sourdough Toast /Pancake

Visit bbtb.com/menus to view our $10 & UNDER LUNCH MENU available weekdays starting at 11:00 AM Menu subject to change without notice.

251-948-5227 | 300 West Beach Blvd., Gulf Shores, AL 36542 74 Beachin ● June 2016

gulfvisitorguide.com

AVAILABLE AT gulfvisitorguide.com

The Wharf 4776 Main St., Suite 110 Orange Beach, AL 36561 251.224.5555

219 S. McKenzie St. Foley, AL 36535 251-943-8941

719 Royal St. June 2016 â—?LA Beachin New Orleans, 7011675 504-522-92222

George C. Meyer Performing Arts Center June 3 - July 1 Tuesday - Sunday 8pm

Tickets $20 Adults $15 Children 12 and Under For tickets call 251.968.6721 or visit summertide.org