naplesnews.com Stories: Food

Review: The heart and soup of Vietnam

Fri, 04 Jul 2008 01:43:00 -0000

In a town where most ethnic restaurants are anonymous Chinese diners, Mexican eat-ins and Cuban cafeterias, finding more exotic cuisine can be difficult. So when I learned that North Naples was home to a well-regarded Vietnamese restaurant, I was ready to give it a try.

Chef Q&A: Kari Lenser

Thu, 03 Jul 2008 04:00:00 -0000

How would you describe your cooking style? American sports bar/melting pot because we have such a varied menu -- I like to keep up with the trends and stay versatile.

Caught Dining; Selina Kitchen

Thu, 03 Jul 2008 04:00:00 -0000

Diner: Selina Kirchen, Bonita Springs Favorite fair: “If I had to limit it to one, I woul

Tuna lust: After seven long years, one expatriate finds the canned fish she adores

Tue, 01 Jul 2008 22:29:00 -0000

Growing up in Italy, I never associated canned tuna with casseroles, tuna melts or tuna salad sandwiches. No, the cans of tuna fillets packed in extra virgin olive oil in my mother’s pantry meant one thing: Summer was coming.

Let's Talk Food: Celebrate the Fourth with America’s amazing maize

Tue, 01 Jul 2008 22:27:00 -0000

The Fourth of July is the perfect time to celebrate our independence by indulging in all-American food. And what is more native to America than those luscious, delicious and robust ears of corn?

Happy Hour: A conversation with Steve Wilcoxson

Tue, 01 Jul 2008 22:23:00 -0000

What is your favorite bar food? “Definitely our lobster mac and cheese. You have to have it. You can also have a full dinner at our bar if you want.”

A dinner date at Norm’s Restaurant

Sun, 29 Jun 2008 04:00:00 -0000

Norm and Marion Armstrong describe their restaurant as, “Your source for great seafood, steaks, prime rib, duck, alcoholic beverages, live entertainment and dancing.”

Spammy Jammy: Pajama-clad sculptors revel in Spam

Sun, 29 Jun 2008 03:28:00 -0000

Spam. Some people eat it. Some people sculpt it. Scandalous pajama-cladded artists and chefs gathered at Little Bar Restaurant in Goodland on Saturday night to enter their delectable masterpieces into the Spam sculpture and culinary contest. The owners of Little Bar, Ray Bozicnik and Nicolette Bauer, superstitiously conceived the idea for the annual Spammy Jammy party following a series of unnamed storms and Hurricane Andrew, which hit South Florida in August 1992.

Your Food Review: Sally Rosales talks about her favorite restaurant

Sun, 29 Jun 2008 03:23:00 -0000

How often do you eat out? About two or three times a week.

Dining Spotlight: Sideline Joe’s

Fri, 27 Jun 2008 04:00:00 -0000

Reason to go: Sideline Joe’s, billed as serving “food for the team,” opened last April. Partners Ed and Marquelda Jones, John Melton and restaurateurs, Jack and Nadine Serfass wanted to open a restaurant that caters to families, hungry sports teams and anyone looking for classic American fare, with “take me out to the ballgame roots.”

Caught Dining; Doyline Lloyd

Fri, 27 Jun 2008 04:00:00 -0000

Diner: Doyline Lloyd Favorite fare: Seafood

Dinner Date: More than a little ‘Saffron’ needed to spice up new Indian restaurant

Thu, 26 Jun 2008 20:50:00 -0000

It takes time for restaurants to hit their stride. The first few months are rife with the foibles of trying to meld a new menu, kitchen staff and servers. The kitchen is still perfecting recipes. The servers are still getting used to the dishes and often waiver on recommendations.

Chef Q&A: Alejandro Castaneda

Thu, 26 Jun 2008 20:50:00 -0000

What is your secret seasoning? Cilantro in Mexican cooking is not so secret, but we use only the best freshest bunches of cilantro. The dried has no flavor.

Spice trade: Your guide to using the spice you have in your kitchen

Wed, 25 Jun 2008 01:24:00 -0000

If you are like others, you have a pantry shelf full of spices. You’ve got rows of little screw bottles. You bought them because a recipe you really liked in a magazine or TV called for a teaspoon of this or that. And unless you’ve added that dish to your regular dinner rotation, that little spice jar is still most of the way full.

Let’s Talk Food: The ole’ sweet pineapple

Wed, 25 Jun 2008 01:23:00 -0000

Donald Miller is a bit puffed up these days and he should be. Luther Burbank would be proud of this amateur horticulturist and his efforts to become a pineapple producer.

The Dish: A conversation with Gary Minteer

Wed, 25 Jun 2008 01:20:00 -0000

What is your inspiration for cooking? “There are two parts to this question. Number one is what got me into the artistic side is the aesthetic value of food. I love the decorative stuff. And the second reason is I just love to cook.”

In the Kitchen: Family-friendly, healthy menus on Marco

Tue, 24 Jun 2008 20:54:00 -0000

Summertime and the living is easy in our corner of paradise. There’s parking galore and a brief shower to cool things off in the afternoon — it just doesn’t get any better.

Cooking class serves up a unique experience for diners

Tue, 24 Jun 2008 20:47:00 -0000

Chef Wade Lowe, of Roy’s Hawaiian Fusion restaurant in Bonita Springs, is doing his best to outdo the Food Network in divulging cooking tips. Roy’s is offering a monthly nighttime cooking class featuring its Chef Partner Lowe.

Cooking class serves up a unique experience for diners

Tue, 24 Jun 2008 04:00:00 -0000

If you go:  Classes are held monthly at Roy’s Hawaiian Fusion restaurant located at 26831 South Bay Drive, Bonita Springs (in the Promenade shopping center). Call 239-498-7697 for reservation

In the Biz

Tue, 24 Jun 2008 04:00:00 -0000

Name: Deborah Weld Age: 30 Position: Bartender Restaurant: Fitzgerald’s (9070 Bonita Beach Rd., Bonita Springs)