Hey Y'all Lets Welcome Fall...October is our most delicious issue!
Fall means more than the return of our beloved SEC Football. Fall is our time on the Island. The beaches aren't crowded, so it's the perfect time for the locals to enjoy our natural paradise.
We can venture out for meals without an extended wait. In this issue, we wanted to share three new establishments that have opened in our community since our last Food & Drink Issue. This is our 3rd Food & Drink Issue, I needed to pinch myself when I typed that. Thank you to all our partners, readers, and cheerleaders. We could not do it without your support and loyalty.
As the humidity lowers with the temperatures, outdoor grilling becomes a way of life at my home. I find great local produce at the Coastal Alabama Farmers Market in Foley every Saturday. Wanting the best and freshest, I am very selective on where I buy my local meat and sausage. In this issue, we have the pleasure of sharing the history and future of Farm Fresh Meats. This family business is full service and makes 25 varieties of sausage and has been perfecting their craft since 1976.
One thing every good cook and chef has in common, they use the best knives. We wanted to showcase two local chefs and their knives. Knives are more than just tools; they are extensions of their artistry and craft.
Our Food & Drink Issue would not be complete without our local wine influencer, Winston McQuitery. “Our editor, Lillian Taylor, catches up on all things wine with Winston.” His dedication to educating himself and sharing that knowledge with our community deserves recognition.
There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable.
Let's make time to gather with our chosen friends and family and welcome fall together around a delicious meal.
Thank you for inviting us into your homes and lives, every month. Hope to see you around town.
Love local, live local, and spend local.
Until next month...
ASHLEY ROBERTS, PUBLISHER @GULF_COAST_CITYLIFESTYLE
October 2024
PUBLISHER
Ashley Roberts | ashley.roberts@citylifestyle.com
EDITORIAL COORDINATOR
Lillian Taylor | lillian.taylor@citylifestyle.com
CONTRIBUTING PHOTOGRAPHERS
Swiger Studio-JD Swiger, EyeSky Video & Photography, Wolf Bay Media- Brent Williams
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Mary Albers
LAYOUT DESIGNER Andi Foster
Proverbs 3:5-6
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: Art Favre at OB Town Hall presenting plans and his vision for The Wharf Landing. 2: Island Spirit Award was presented to Lauren Traywick, marketing and communications for Gulf Shores. Congratulations! 3, 4, 5, 7: The 2nd Annual Coastal Tailgate Cook-Off Challenge was a spirited blast with delicious bites 6: End of season celebration for Suncoast Chair Service. Thank you for being so helpful.
CABC
CABC
8: Blackwell Breads had their amazing sourdough for purchase at WineDownWednesday at Pink Pelican Art Gallery. 9: Makos on Main, celebrating back to school. Class of 2025, have a great senior year! 10: Tamara Scott and Terri Long shopping Artsy Annie’s earrings and ornaments during WineDownWednesday. 11: Makos on Main, celebrating back to school. Have a great year, Makos! 12: Sharon Owens’ Bay La Launch paintings on display at WineDownWednesday at Pink Pelican Art Gallery. 13: Makos OBMS Cheerleaders celebrating back to school on Main Street. 14: Robert, Sharon, and Cricket Dunkin were awarded Yard of the Month by OB Garden Club
BRENT WILLIAMS
BRENT WILLIAMS
BRENT WILLIAMS
city scene CONTINUED
15-16: Lower Alabama Young Professionals keeping our community clean and our wildlife safe. Thank you. 17: Dianne and Alan McElroy enjoying the CABC’s monthly VIBE event. Thank you for all that you do!
MENTION THIS AD AND RECEIVE $50 OFF IN OFFICE ZOOM! WHITENING.
The Galway
Where Irish Traditions Meet Local Vibes
ARTICLE BY LILLIAN TAYLOR | PHOTOGRAPHY BY JD SWIGER- SWIGER STUDIO
Fish & Chips
WHO ARE YOUR TYPICAL CUSTOMERS? WHAT DRAWS THEM TO YOUR RESTAURANT?
Our typical customers range from locals to tourists exploring the area. We aim to create an inviting atmosphere that brings people together through good Irish pub food and a selection of beers. We also strive to accommodate various dietary preferences while staying true to our roots.
HOW WOULD YOU DESCRIBE THE OVERALL FEEL AND VIBE OF YOUR RESTAURANT?
The vibe here is reminiscent of an old-world comfortable setting, similar to an Irish literary or a local living room. We are committed to keeping the culture alive through accurate representation, inviting people to come in and experience it for themselves.
WHAT ARE THE KEY FLAVORS OR THEMES THAT DEFINE YOUR RESTAURANT’S MENU?
Our menu is grounded in traditional Irish pub food, featuring key flavors and themes that celebrate this heritage. We utilize fresh ingredients and incorporate seasonal aspects while staying true to the essence of wonderful Irish dishes.
Reuben served with a Guinness Black & Orange
New Zealand Lamb Shank served atop Galway Colcannon
Crème brûlée with a frozen Irish Coffee
HOW HAS THE RESTAURANT INDUSTRY CHANGED IN RECENT YEARS?
The restaurant industry is constantly evolving. We adapt and overcome challenges, and we are committed to closing the gaps that distance people. Great Irish music, food, drinks, and friendship are central to our mission.
WHAT ARE YOUR MAIN GOALS FOR THE RESTAURANT IN 2025?
Our vision for 2025 is to continue growing and serving our community, both locals and tourists alike. We aim to enhance our offerings while fostering a sense of belonging among our patrons.
ARE THERE ANY EMERGING TRENDS IN THE CULINARY WORLD THAT YOU’RE EXCITED ABOUT?
While new trends continuously emerge, we remain dedicated to our roots. Our commitment to preserving the culture of the pub will always guide us as we embrace innovation while maintaining authenticity.
Scotch Egg on Angel Hair Slaw, served with an El Guapo
Duroc Bone-In Pork Chop with Lucky Sprouts
Discover a curated collection of paintings perfectly styled for every room.
42 Local and Regional Artists: Find works in every medium, from stunning pottery and intricate blown glass to captivating sculptures and wearable art.
Unique Offerings: Mesmerizing glass art, vibrant prints, hand-poured candles, exquisite jewelry, and elegant stationery —all waiting to be discovered.
Wine Down Wednesday Halloween Party October 30th 5pm - 8pm
Featured Artist Mary “Ching” Walters
Enjoy a delightful evening of fine art and amazing vendors. Sip on refreshing beverages and enjoy live music by Tim Roberts Bearded Music.
TUESDAY - SATURDAY 11AM - 4PM
24823 CANAL RD, ORANGE BEACH, AL | 251-219-0050 PinkPelicanArtGallery V PinkPelicanArtGallery B
BOLO Restaurant
ARTICLE BY LILLIAN TAYLOR | PHOTOGRAPHY BY JD SWIGER- SWIGER STUDIO
BEAR ON THE LOOKOUT ON CANAL
Pan Seared Snapper with Jasmine Rice - Hoppin’ John with Black Eyed Peas
“The BOLO lounge is definitely the casual watering hole to meet up with friends or family. (Be on the lookout) for their daily chef specials!
Nestled in the heart of Orange Beach, Alabama, BOLO Steak & Seafood restaurant is quickly becoming a beloved destination for both locals and tourists. This resort-style casual eatery specializes in hand-cut steaks, fresh seafood, and a tantalizing array of small plates. With their commitment to quality, BOLO takes pride in serving delicious dishes crafted from the finest ingredients, ensuring that every meal is memorable.
Entering BOLO, you’re welcomed by a warm and inviting atmosphere that balances casual dining with a touch of elegance. The design features a blend of coastal charm and rustic sophistication, making it an ideal spot for any occasion, whether it’s a family dinner, a romantic date night, or a celebration with friends.
Chilled Chile Verde Marinated Rock Shrimp Blueberry White Chocolate Bread Pudding
The menu at BOLO showcases expertly prepared hand-cut steaks broiled to perfection. Seafood lovers will delight in the fresh catches of the day, while the small plates offer a perfect opportunity to sample a variety of flavors. From savory appetizers to indulgent desserts, there’s something for everyone.
BOLO isn’t just serving up delicious food but also a vibrant community atmosphere. Locals often gather here, enjoying island-style delights and friendly service that makes every visit feel special. As word continues to spread about this culinary gem, BOLO is carving out its own name in the Orange Beach dining scene, promising a delightful dining experience for all.
Tyler Kean - Owner of BOLO
BOLO is open 6 days a week. Happy hour is 3-6 pm. Come enjoy the food and friendly atmosphere at 27370 Canal Rd. Orange Beach, AL. For more information and reservations call 251.345.6739.
Seared Diver Scallops served with a Blueberry Mojito
PREMIUM KONA COFFEE
ARTICLE BY LILLIAN TAYLOR
WITH LOCAL ROOTS
PHOTOGRAPHY BY JD SWIGER- SWIGER STUDIO
Bad Ass Coffee, born in 1989 on the stunning shores of the Big Island of Hawaii, has become a beloved name among coffee enthusiasts. Known for its premium Hawaiian coffee sourced from the islands of Kauai, Waialua (Oahu), Maui, and 100% Kona coffee, it has won the hearts of coffee lovers everywhere. This iconic brand has now made its way to Orange Beach, Alabama, where it continues to serve the same high-quality coffee that has made it famous.
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At the Orange Beach location, customers can indulge in a wide variety of offerings, from rich aromatic coffees to popular blended drinks, refreshing teas, delicious food, and unique merch. The laid-back, island-inspired atmosphere makes it a perfect spot for both locals and tourists looking to enjoy a slice of Hawaiian culture right in Alabama. Whether you’re grabbing a morning coffee before hitting the beach or stopping by for an afternoon treat, you’re sure to get a taste of paradise.
While some may think that an establishment like Bad Ass Coffee is an outsider invading the local scene, the reality is far more heartwarming. The owner of the Orange Beach location is a born-and-raised local with deep roots in the community, including family ties to the renowned Lillian’s Pizza. This connection to the area is reflected in the warm and inviting atmosphere of the coffee shop, where every customer feels like part of the family.
When the decision was made to establish Bad Ass Coffee in Orange Beach, there were concerns about whether the atmosphere or culture would be family-friendly and community-oriented. However, those rumors have been dispelled as Bad Ass Coffee has proven to be an active participant in local initiatives. The shop engages in various giveback programs and local charity events, and supports animal welfare needs, showcasing a commitment to the community that goes beyond just serving coffee.
With their dedicated staff, many employees have been with the company since its opening, creating a familial environment that enhances the overall experience for customers. This sense of belonging is palpable, making every visit feel like you’ve really come to understand and experience the resilience of the Aloha Spirit.
Bad Ass Coffee
Locals and tourists alike rave about Bad Ass Coffee, often citing it as one of the best coffee spots on the island. The combination of premium coffee, a jiving atmosphere, and genuine community involvement makes Bad Ass Coffee a true gem in Orange Beach. With its authentic Aloha spirit and attention to quality, it’s not just a place to grab a cup of coffee; it’s a celebration of Hawaiian culture and a testament to the power of community connection. Whether you’re a coffee aficionado or just looking for a great place to relax, Bad Ass Coffee is sure to impress… very demure.
Aloha Y'all from the team at Bad Ass Coffee
FARM FRESH MEATS
ARTICLE BY LILLIAN TAYLOR
PHOTOGRAPHY BY JD SWIGER- SWIGER STUDIO Worth The Drive For Quality Meats
It’s a family affair at Farm Fresh Meats, three generations to be exact. For nearly 50 years, FFM has been a cornerstone in Baldwin County. Known for their unwavering commitment to quality; this specialty market has an impressive range of house-made sausages and bacon, choice and prime grade beef, #1 premium pork, and pasture-raised poultry.
Erin says “We’re an old-fashioned butcher shop that seeks to provide the best customer service along with the offering the best products we can source. Our mission is to redefine what quality meat should look and taste like. Along with that, we strive to provide custom processing with the kind of care that you would expect from, well, family.”
Farm Fresh Meats has been the trusted producer of the famous Elberta German Sausage for the Elberta German Sausage Festival since 1979. They produce upwards of 10,000 pounds of sausage for the one-day event and occurs twice yearly.
We could go on about Farm Fresh Meats and why you should make the drive to visit them. They care about their community and the products that they serve to you and your family. Farm Fresh Meats is definitely worth the drive.
Farm Fresh Meats
Farm Fresh Meats is located in the heart of downtown Robertsdale, Alabama. 22057 Hwy 59 | Robertsdale, AL 36567
251.947.7385 | www.farmfreshmeatsal.com | @farmfreshmeats Specialty orders are welcome, call or come by anytime. Tell them that Ash & Lil sent you!
WINE
Influencer
CATCHING UP WITH WINSTON
ARTICLE BY LILLIAN TAYLOR
Since last year Winston McQuitery has had an incredible journey in the world of wine. Here’s what he had to say.
“Since we spoke last year, I realized I wanted to dive deeper into my wine education. That’s when I decided to pursue the Certified Specialist of Wine (CSW) certification.
PHOTOGRAPHY BY JD SWIGER- SWIGER STUDIO
This internationally recognized credential is especially practical for someone in sales. Although the course was a bit pricey, I took the leap when my company offered to support me. A year later, I’m proud to say I am now a CSW, with plans to aim for a WSET Diploma in the next couple of years.
Balancing my studies with my role as a Sales Supervisor and my family life has been quite a challenge. With two stepdaughters and a lively five-yearold son, I found myself studying for hours each night and dedicating eight hours on weekends. It was tough, but the effort was worth it.
The wine industry has also seen some interesting changes. Overall, wine sales have dipped, but Sauvignon Blanc is still holding strong. Prosecco remains popular, especially when paired with Aperol. One surprising trend is the growth of the non-alcoholic wine segment, along with a rising interest in “better-for-you” options, such as natural and organic wines.
I’m particularly excited about the emergence of sparkling wines from regions traditionally known for still wines, like Sparkling Albarino from Rias Baixas in Spain. I’m also curious to see how long the trend of bourbon barrel-aged wines lasts, consumers seem to be shifting toward lighter, lower-calorie choices.
“The Certified Specialist of Wine certification showcases a high level of wine knowledge.”
I feel more confident guiding consumers in selecting wines. I encourage folks to have a clear idea of their preferences, whether it’s a gift or personal enjoyment. As we move into this year, I see younger generations being heavily influenced by social media, which is reshaping brand popularity in the wine world. Cheers to new adventures in wine!”
THE ARTISAN’S EDGE
Chefs and Their Knives
ARTICLE BY LILLIAN TAYLOR | PHOTOGRAPHY BY JD SWIGER- SWIGER STUDIO
In the culinary world, a chef’s knives are more than just tools; they are extensions of their artistry and craft. The relationship between a chef and their knives is steeped in history, tradition, and personal significance. We’re diving into the perspectives of two chefs this month, Chef Susan Ellis of The Galway, and Chef John Hamme of Coast Gulf Cuisine; exploring their knife preferences, the significance of these tools, and how they influence their culinary creations.
For many chefs, the choice of knives is a deeply personal journey shaped by experience and necessity. Chef Susan reflects on her knife collection, emphasizing the importance of diversity in their tools. “Each knife I own serves a unique purpose,” she explains, listing a slicer, utility knife, bread knife, and fillet/ boning knife. She has curated a selection that blends the best of both worlds, favoring a hybrid of styles. “I prefer the perfect balance for sharpening and ease of use,” they share. The construction also plays a vital role, “my knives are an extension of me and need to be well oiled, sharpened, and ready for work each day.”
Acquiring the right knives is an intricate process that varies from chef to chef. For Chef John Hamme, sourcing their knives has been an adventure. “It’s important to know your knife inside and out. Where does it come from and how is it made. A dull knife is a dangerous knife and that’s why we work with the sharpest blade that’s made for its job. Of course, there are a lot of good quality knives available on the market ranging from home chefs to professional.”
I dove further into questioning the customization for Chefs and their knives. I asked Chef Susan if she’d ever had a knife custom made. “While I haven’t directly had a custom-made knife, I have been gifted a custom-made knife. It’s a beautiful gesture that meant so much to me.” The process of receiving a custom knife is not just about the knife itself; it embodies mentorship and the shared passion for culinary excellence. Custom knives often reflect a chef’s personality and cooking style, making them not only functional but also deeply expressive.
Having a personal set of knives is a significant aspect of a chef’s identity. “My knife is my tool and unfortunately you don’t see that same mindset and extension so much anymore with some of the younger chefs arriving on the scene.” Chef Hamme asserts. This sentiment captures the essence of a chef’s dedication to their craft. Each knife represents years of honing skills, learning techniques, and developing a unique cooking style. The chefs describe their knives as “an extension of their hands,” emphasizing how they facilitate the creation of culinary art.
The influence of knives on cooking style cannot be understated. The precision and control offered by a well-crafted knife allow chefs to execute techniques
with finesse. “When I’m using my knives, I’m in my own zone.” This synergy between chef and tool enhances the overall cooking experience, leading to more innovative and expressive dishes. The comfort and familiarity of a preferred knife can elevate the confidence of a chef, allowing them to experiment with flavors and presentations. Memorable experiences often arise from the intimate relationship chefs have with their knives. Chef Susan recounts a significant lesson learned early in her career: “I once got distracted when cutting and the next thing I knew, I’d gone through my fingernail and hand. Attention to what you’re doing in the kitchen is very important. Not allowing yourself to become easily distracted and learning from this experience that when you do, accidents can happen.”
YOU CAN FIND CHEF JOHN HAMME AT COAST, GULF CUISINE AT THE BEACH CLUB IN GULF SHORES AND CHEF SUSAN ELLIS AT THE GALWAY IN GULF SHORES. EXPERIENCE THE FRESHEST STEAKS AND GULF SEAFOOD AND TRADITIONAL IRISH PUB FARE.
Chef Hamme says “Not only is a dull knife a dangerous knife but it’s not efficient, one mistake can lead to a bad outcome. It’s a tool that needs to be treated with respect like anything else.” This experience reinforced the importance of knife maintenance, prompting a commitment to regularly sharpen and care for their tools.
Maintaining knives is a ritual that every chef respects. From honing the blades to ensuring they are cleaned and stored properly, attention to detail is paramount. A well-maintained knife will not only perform better but also last longer. This dedication to upkeep reflects their overall approach to cooking; both require patience and respect for the craft. For many chefs, the act of sharpening a knife becomes a meditative practice, allowing them to focus their thoughts and rituals before diving into the chaos of the kitchen.
The bond between chefs and their knives is a rich tapestry woven with history, personal significance, and craftsmanship. These tools are not merely instruments for cutting; they are symbols of dedication, creativity, and growth. As chefs continue to explore new techniques and flavors, their knives remain steadfast companions, guiding them on their culinary journeys. In the world of cooking, the knife is truly an artisan’s edge—sharp, precise, and full of stories waiting to be told. As each knife tells a story, they not only serve as instruments of preparation but also as cherished symbols of a chef’s journey through the culinary landscape.
events
VARIOUS DATES THROUGHOUT OCTOBER
Wine Tastings in October
October 3rd, 8th, 10th, 17th, 18th & 30th | 6:00 PM
C’est LeVin will host: at 6pm: 10/3- Ink Grade Winery, Napa Valley | 10/10- Alain Junguenet w/ Todd Edmondson | 10/18- Jeff Cohn Cellars
10/30- Chronic Cellars Halloween Tasting | Text or call for Reservations: 251.209.1569
10/8-Cobalt Wine DInner: 6:30pm | 10/10-Ristorante Carmelo Wine Dinner: 6pm | 10/17-Lauria's Italian Bistro (OB): 6pm
OCTOBER 4TH
Maidens in Pink Stilettos host Pink Heals Charity Golf Tournament
Craft Farms | 7:30 AM
Join us for a charity golf tournament with proceeds going to Pink Heals, a local organization that helps women battling cancer in Lower Alabama. The Maidens in Pink Stilettos are the hosts with the most. The tournament will feature a ladies' division for the first time, and we need golfers and sponsors alike. Come out and support a great cause!
OCTOBER 10TH-13TH
51st Annual Shrimp Festival
101 Gulf Shores Pkwy - Gulf Shores, AL
For 51 years this volunteer-driven event has been a tradition on the beautiful beaches of Coastal Alabama. Food, music, art, and so much more make up an action packed weekend. Make sure to visit our very own JD Swiger's booth for Swiger Studio. Thursday, Friday, & Saturday - 10 am to 10 pm | Sunday - 10 am to 5 pm
OCTOBER 18TH
20th Annual Gulf Coast Athletic Club Golf Tournament
Craft Farms Golf Club (Cotten Creek Course) | 7:00 AM
The Maidens of Mischief will host a silent auction at the 20th Annual Gulf Coast Athletic Club Golf Tournament on Friday October 18th.
The auction will be held at the Craft Farms Clubhouse during the golf tournament. Proceeds support the Gulf Shores City Schools Athletic Department and Student Scholarships. Come out and support this great LOCAL cause!
OCTOBER 19TH
OCT-SHOW-BER FEST the Sensory-Friendly Fall Festival
Heritage Park in Foley | 10:00 AM - 6:00 PM
The first sensory-friendly Fall Festival dedicated to individuals with special needs. This free event will have games, prizes, bounce houses, sensory play areas, pumpkin decorating, sensory-friendly live entertainment, petting zoo, a clown, concessions, seasonal alcoholic beverages and more. There will be a calming area for regulation and completely handicap accessible. Event by SHOW Baldwin- Special Humans Outreach & Wellness
NOVEMBER 8TH
1st Annual CCMGA Tee Up for The Troops Golf Scramble
Craft Farms Golf Resort-Cotton Creek Course | 9:00 AM
Join the 1st Annual Cotton Creek Men's Golf Association “Tee Up for the Troops” will be held November 8th supporting: Wheelchairs for Warriors. This organization helps military, first responders, and law enforcement officers. 9am Shotgun start, $600 per team entry fee. Breakfast and Lunch included. For reservations and more information: Keith Roberson b.keith.roberson@gmail.com (tel:256.652.4875) or Faye Roberson flaven33@gmail.com (tel:334.507.9334).
