Beachin October 2015

Eating • Exploring • Fun • Services • Shopping September 2015

Beachin’

Your guide to life on the Alabama Gulf Coast

Volume 18, Number 10

44th Annual National Shrimp Festival Gulf Coast Songwriters Shootout at The Hot Spot

Gulf Coast Media GulfVisitorGuide.com

All About Gulf Coast Seafood on Page 6

GulfVisitorGuide.com

2 Beachin • October 2015

Casual Beach Dining Never Tasted So Fine.

What Makes Bill’s By The Beach Distinctive?

Our Chef Chef Jon Gibson, recently featured on the Food Network, delivers his unique brand of coastal comfort cuisine, a blend of southern comfort and coastal gourmet flavors, with results that will impress and inspire you.

Our Food We serve more fresh, wild-caught seafood than any other restaurant in Gulf Shores. Our shrimp dishes feature 100% wild American shrimp, never imported or farm-raised. The difference is palatable.

Our exceptional hand-crafted burger is made from a proprietary blend of brisket, sirloin, and short rib.

We serve delicious, creamy pasta dishes and innovative salads made with locally sourced seasonal vegetables to ensure the fullest, freshest taste.

Our tender, hand-cut steaks and fine wine list are among the best found on the island.

Our Location Bill’s by the Beach occupies a unique space full of regional character, with beautiful unobstructed views of the white sand beach of Gulf Shores and the Gulf of Mexico.

Shrimp and Grits Hours 11 a.m. to 10 p.m. Tuesday-Sunday

251-948-5227 | 300 West Beach Blvd., Gulf Shores, AL 36542 bbtb.com | facebook.com/billsbythebeachgulfshores From Hwy 59, 2 Blocks Right on Hwy 182

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October 2015 • Beachin’ 3

108 20th Ave. East 251.967.4141 www.diamondjewelers.net

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4 Beachin • October 2015

a letter from the

editor

A specialty publication of Gulf Coast Media PUBLISHER Parks Rogers

parks@gulfcoastmedia.com

EDITOR/ADVERTISING Destiny Brown destiny@gulfcoastmedia.com

COPY EDITOR John Mullen

johnm@gulfcoastmedia.com

ADVERTISING Brad Day

brad@gulfcoastmedia.com 251.943.2151

Frank Kustura

frank@gulfcoastmedia.com 251.923.8129

Jeniece Bouzan

jeniece@gulfcoastmedia.com 251.978.0497

DESIGN AND LAYOUT Cary Howard Leigh Mitchell CONTRIBUTING WRITERS AND PHOTOGRAPHERS

Capt. Phil Dortch and Capt. Mark Robinson

Beachin’ magazine is published monthly by Gulf Coast Media, PO Box 509 - Robertsdale, AL 36567 - 251.947.7712.

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.

BEACH ACCESS

Hello there...

It’s finally beginning to feel like fall and with the many upcoming outdoor festivals like The Annual National Shrimp Festival and The Festival of Flavor in Foley, it makes the beach a great place to be this time of year. The entertainment at the beach continues with events like the Gulf Coast Songwriters Shootout every Monday at The Hot Spot at the Wharf and the many classes offered at the GCAA Art Gallery in Gulf Shores. Wine and dine on some delectable Gulf Coast cuisine or take their family and friends to catch their own fare on one of the beach’s local charter boats. Don’t miss out on all of the excitement happening down at the beach! For more October events, see What to Do at The Beach on page 20.

I’ll see you there in my beach chair,

– Destiny Brown

find us online Find Beachin’ Magazine on Facebook • local event updates • live music lineups • photos and more

Share your photos with us by tagging us on Facebook.

No fees for beach access; parking is free at most of these public beaches.

Florida Point: Located 0.3 miles east of Perdido Pass Bridge Cotton Bayou: Located at the intersection of Highway 182 and Highway 161 Romar Beach: Located 6.8 miles east of Highway 59 The Gulf State Park Pavilion Area: Located six miles east of Highway 59. $6 fee to park all day ($12 for large vans).

Gulf Shores Public Beach: Located where Highway 59 dead-ends.

Gulf Shores Second Street Public Beach: Located two blocks west of Highway 59.

e-editions

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.”

GulfVisitorGuide.com

about the cover

pping

• Services • Sho

Beachin’ loring • Fun

September 2015

Eating • Exp

Your guide to

44th Annual National Shrimp Festival Gulf Coast Songwriters The Shootout at Hot Spot

Call Now for In Store Classes

All About Gulf Coast d Seafoo Page 6

10 Volume 18, Number

Shrimp lovers from all over are invited to enjoy The 44th Annual National Shrimp Festival in Gulf Shores. The festival begins Thursday, Oct. 8 on the Gulf Shores Public Beach. (Jay Sowers)

st

ama Gulf Coa

life on the Alab

October 2015 • Beachin’ 5

on

Gulf Coast Media de.com GulfVisitorGui

contents GULF COAST SEAFOOD

6

SHRIMP FESTIVAL

17

ALABAMA

19

GULF COAST

20

MONTH AT A GLANCE

21

WHAT TO DO AT THE BEACH

23

HOOKED ON FISHIN’

28

LIVE LOCAL MUSIC

30

WILDLIFE AT A GLANCE

32

BEACHIN’ CHURCHES

37

WILD BILL GEARS UP FOR

38

SONGWRITER SHOOTOUT

40

CAPT. MARKS ASKS

42

DINING GUIDE

43

Festival of Flavor Arts Alliance

with Phil Dortch

44th Annual National Shrimp Festival

‘Who’s on the Island?’

10% Off Purchase thru 10/31/2015

Open Monday-Saturday 9am-5pm

Call 251-971-2005 10062 Tony Drive, Foley, AL 36535 (Co. Rd. 20, East of Hwy. 59 on the left before the Beach Express)

www.gigiscrapbookin.com

Billy’s Seafood If It Swims, We’ve Got It! Fresh Seafood Daily From Our Boats

251-949-6288

Co. Rd. 10 W. on Bon Secour River

www.billys-seafood.com “CRAWFISH NOW IN SEASON”

$5.00 OFF

5 LBS. OR MORE HEADLESS SHRIMP

$1.00 OFF PER LB. HEADLESS SHRIMP

(Not Valid with Any Other Coupon or Discount)

“Gift Certificates Available” Open Monday-Saturday 7am-5:00pm

t s a o C f Gul

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6 Beachin • October 2015

d o o f Sea

By Destiny

Brown

S

eafood from the Gulf Coast is one of the many prides of the South. Gaining a reputation for having fresh seafood and delectable chef preparations, the Gulf Coast continues to open more restaurants, seafood markets and charter boat lines.

We asked a few of the beach’s fisherman and chefs their take on what’s biting this season, preparation tips to try at home, and what to look for before purchasing your own seafood in the store.

WHAT’S BITING: Spanish Makarel and King Makarel Grouper Mahi Tuna Red Fish Sword Fish Marlin Scallops Royal Reds

PAPPA ROCCO’S /JAY SOWERS

“Theres a lot of fish in season right now,” said Chef Jon Gibson of Bill’s by the Beach.

“For example, grouper. And we had mako sharks come through a couple of weeks ago.

A lot of the Northwest Fish are coming down to the Gulf.” Gibson noted that shrimp season is still in effect on the Gulf. Prices are steadily coming down on shrimp right now, making it a great time for retailers and customers to purchase one of the Gulf ’s favorite crustations.

Another seafood thats prices are lower this time of year is crabs. Crabs are beginning to molt their skin and get soft shells, making fresh soft shell crab an upcoming arrival to the area.

“Soft shell season is nearing and you’ll begin to see many soft shell crab sandwiches on the menus down here,” Gibson said.

According to most chefs, the legend is that you never eat oysters in month’s without the letter “R”. That makes September the first

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October 2015 • Beachin’ 7

BILLS BY THE BEACH/JAY SOWERS official month of oyster season.

“I think it holds true,” said Chef Zack Compton of Bimini Bob’s. “If you think about it, any month that has an R in it is a colder month with the exception of April or September in our region. The water is cooler in those months. Hot water creates more bacteria so your oysters won’t taste as clean and may have a milky color or texture.”

TIPS FOR PREPARATION: To get rid of that fishy taste that lingers in some types of fish, Captain Phil Dortch of Island West Charters suggests it’s all in the bloodline.

“Even in the restaurants, if you get a fish that has a strong taste it’s because there’s a dark blood line down the filet. If you cut it out, it’s good tasting white meat. However, sometimes when you take out the blood line you don’t have a big pretty filet.”

Flounder, speckled trout, grouper and snapper are types of fish with thin bloodlines. But, king and spanish mackerel, swordfish and mahi are fish that have a thick, predominant blood line from tail to head.

“I take a filet knife and cut the blood line out and make two long strips of meat,” Dortch said.

It’s recommended to leave a little of the bloodline so the fish

will have the flavor of the protein.

While preparing a fish like snapper, Chef Jon Gibson suggests scoring the skin is the first step.

“With your knife, barely break the skin cross-hatch or straight all the way down the fish.This helps when your cooking skin side first. If you score the skin, the fish will stay flat. I recommend using a spatula to press down on the fish so the skin sticks to the pan.

There’s a lot of fish out there that can be dressed with different seasonings and different flavors and put any profile you want on it.

“The best tip I can give for fish, whether using a pan or a cast iron griddle over an open fire, is that it has to be hot,” Chef Compton said. “Most people don’t wait for it it heat up and end up just shredding it apart. Make sure you have a hot pan.”

It depends on preference, but most chefs claim the less seasoning, the better tasting the fish.

“I like to season my proteins with as little as possible,”Chef Compton said. “The fish has unique flavor in itself. Just simple salt and pepper is good for most fish. Every once in awhile, I will use Southern Flavor. If I’m going to eat fish, I want it to taste like fish.”

A lot of people tend to overcook fish. An important tip to

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8 Beachin • October 2015

BIMINI BOBS /JAY SOWERS

BILLY’S SEAFOOD /JAY SOWERS

PAPA ROCCO’S/JAY SOWERS prevent overcooking is to remember the carry over rule.

“Always remember that when you cook something your going to have carry over,” Chef Compton said. “There’s usually 5-10 degrees of carry over temp. When you take it off the heat, it continues to cook. Pull it off a little before it’s done so it’ll be right where you want it.”

Being able to enjoy the perfect seafood dish takes focus.

There are many ways to prepare seafood, but keeping a close eye on the cooking process is very important.

We asked a few local chefs to give their advice on which types of fish are better for grilling, pan searing or frying and a few tips on preparing oysters.

GRILLING FISH “Swordfish is pretty multi-purpose fish and it goes well on the grill because of it’s high fat content,” Chef Gibson said. “You can put it on the grill and get nice grill marks or you can pan sear it with butter, salt and pepper.”

Be careful while grilling flakier types of fish.

“If you grill grouper, make sure you season your grill and put a little oil coating on it,” Gibson said. “When you put it on the grill, leave it alone. It will start pulling itself away from the grill, and then you can flip it over.”

PAN SEARING FISH “Grouper is good for pan searing, and can be for grilling, but you have to be careful because it flakes,” Gibson said. “Pan searing is fairly easy. A little oil and a little butter and get a nice thin crust on it. You don’t have to cook a super high heat, but just take in account the thickness of the fish and what kind of flavor your trying to achieve.”

FRYING FISH “When frying fish, the main thing is getting oil up to temperature,” Captain Dortch said. “Don’t put too many filets in at one time because it’ll cool the grease. The fish will float to the top of the grease when they’re done.”

Contrary to many cooking shows, Dortch believes there’s a

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October 2015 • Beachin’ 9

SAUCES:

Butter, garlic, lemon juice Cocktail: ketchup,horseradish, lemon juice, Worcestershire Tartar: mayonnaise, pickle relish, onion, salt, pepper NEW ORLEANS STYLE “We do a “New Orleans Style” sauce which is like a bastardized version of Pontchartrain sauce,” Chef Gibson said . “It comes out of Louisiana and it’s Creole cooking. It’s cream, but we add crab, shrimp, creole seasonings, the holy trinity, and poach it.”

New Orleans Style is served best on blacked fish because it has a bold, in-your-face flavor. The cream based sauce is the most popular style of sauce around the beach.

Chef Zack Compton of Bimini Bob’s uses a lime and garlic citrus ber blanc sauce on the restaurants fish. Ber blanc is a thick sauce made with butter, a white wine reduction, lime juice and cream.

WHAT TO LOOK FOR: BILLY’S SEAFOOD /JAY SOWERS better way to dry your freshly fried fare.

“Some cooking shows put them on paper to soak the grease, but I think a wire cake rack or a cookie sheet is the best way to go because that keeps them suspended and it’s crisp all the way around. When you lay it on paper, the bottom side will be soggy.”

SHUCKING OYSTERS “I always go into the heel, or the hinge, first,” Chef Alan Trawick of Papa Rocco’s said. “If you have a sharp knife you had a less chance of stabbing yourself because the knife will slip into the heel a lot easier and you can feel it lock and just twist and it pops right open. No energy.”

Oysters are best shucked to order if you’re ordering raw from a restaurant.

Chef Gibson has a few tips on what to look for while choosing your seafood in the store: 1. Look at your tuna before purchase. There’s a terminology called “tail-pipe” tuna (less than par tuna that they treat with Co2) that gives it the bright red color. It burst the blood vessels in the meat itself and comes through the flesh. Look for quality, which probably isn’t that neon red color.

2. Fish smell is always the biggest one. If it doesn’t smell like the ocean, go on to something else.

3. Clear eyes on the fish.

4. Nice shine on the skin and scales. Look at the skin itself. Run your fingers across the skin and if you get that slim it means the oils are escaping, so get another piece.

CHARGRILLED OYSTERS “Butter, Parmesan on the half shell, on the grill,” Chef Trawick said. “When they start to curl, i’ll take them off. I usually season them on the grill.

OYSTER STEW Oyster Stew is a favorite of most oyster lovers who visit the Coast.

“Oyster Stew is kind of like Gumbo,” Chef Compton said.

“Your recipe depends on what region your from and how your grandma cooked it. “You have to be an oyster lover to eat it, but people who are oyster lovers want it and order it all the time.

That’s one of my favorite ways to eat them, especially in the winter when it’s cold.”

ORANGE BEACH Located next to the Alabama Credit Union Suite C, 24252 Canal Rd., Orange Beach, AL 36561 251-288 - 6166

Offering CrossFit and Fit Camp Classes For more information, please visit http://crossfi torangebeach.com.

10 Beachin • October 2015

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October 2015 • Beachin’ 11

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.

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

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12 Beachin • October 2015

FALL EVENTS

PAINT THE WHARF PINK

See the palm trees turn pink for a great cause!

GIRLS NIGHT OUT OCTOBER 15TH 5PM-9PM

ENTIRE MONTH OF OCTOBER

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• SALES, SPECIALS & DISCOUNTS AT V A R IO U S T E N A N T L O C AT IO N S

• SWAG BAGS & SALES CARDS SIG N I N AT T H E S O U T H E R N G R I N D

• DOOR PRIZE DRAWINGS • MARTINIS & MAMMOS AT G I N N Y L A N E B A R & G R I L L

FREE MARTINIS Sponsored by South Baldwin Regional Medical Center

SPOOKY MOVIE ON THE LAWN OCTOBER

24TH

• HAYRIDES B E G I N N I N G AT 6:00P M

• HOTEL TRANSYLVANIA

• FREE POPCORN • BOUNCY HOUSE

B E G I N N I N G AT 7:30P M

TRUNK R TREAT O C T O B E R 3 1 S T 6:00PM-8:30PM

SPONSORED BY

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PRESENTED BY

• MAIN STREET TRUNK-OR-TREATING -OR-TREATING • COSTUME CONTESTS

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October 2015 • Beachin’ 13

Enjoy fine dining, casual southern flair and local seafood favorites.

Visit

alwharf.com for more information!

Woodstock Leather Bracelets available in red, black, brown, and blue. These bracelets fit beautifully, boasts everyday wearability, and can be dressed up or down with our grand selection of Brighton Beads.

Starting at $4000

The Wharf 4776 Main St., Suite 110 Orange Beach, AL 36561 • 251.224.5555 Visit us in Foley and New Orleans also!

14 Beachin • October 2015

Enjoy fine dining, casual southern flair and local seafood favorites.

Visit

alwharf.com for more information!

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October 2015 • Beachin’ 15

Stay and play at The Wharf Marina and Condos – right in the middle of all the fun.

Visit alwharf.com for more information!

Want to Reach More Tourists and Locals and Increase Your Sales?

Call our Beachin’ Media Consultant, Brad Day! With experience and skills in marketing consulting, Brad will work with business owners to grow their businesses.

Contact Brad today at 251 943-2151 or e-mail brad@gulfcoastmedia.com and enjoy your success!

16 Beachin • October 2015

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October 2015 • Beachin’ 17

l a v i t p s e m i f r Sh off it’s 44th year kicksThursday, Oct. 8 – Sunday, Ocht. 11 Gulf Shores Public Beac

T

he Annual National Shrimp Festival presented by Zatarain’s is held each year during the second full weekend in October on the beautiful beaches of Gulf Shores.

The festival is one of the nation’s premier outdoor festivals attracting 250,000 people, featuring more than 300 vendors that offer fine art, arts and crafts, a retail marketplace, outdoor village, and of course, SHRIMP! Food is a highlight of the festival with 50 local and regional vendors lining the boardwalk at the public beach with mouthwatering delights. Due to the generous sponsors, Zatarain’s, Organized Seafood Association of Alabama, Alabama Seafood Marketing Commission and Wind Creek Casino, 200 pounds of shrimp per day will be prepared by some of the area’s best chefs of their award-winning recipes and given away for people to sample at different tasting times that will be posted on the outside of the sponsor tent.

Two stages offer continuous musical entertainment while the little one’s attention is captured in the Children’s Activity Village where they create their own “art” and participate in other fun-filled activities.

Other activities include Singing for Scholarships, the familyfriendly sand sculpture contest, and the Shrimp Fest run.

There will be musical acts to please all palates, including Blues, Motown, Southern Rock, Jazz, Zydeco and Country. The music begins at 10 a.m. each day and runs through 10 p.m.

Thursday through Saturday and 5 p.m. on Sunday.

Ed Rodriquez, president of the Alabama Gulf Coast Chamber of Commerce noted a few changes at this year’s event. The fine arts section will be moving a short distance from it’s previous location to create more room for the arts and crafts vendors and the Tip Tops, who traditionally perform on the West Stage on Thursday night of the event will move to the East Stage.

“The reason we moved the concert to the East Stage is we think we outgrew the West Stage since it’s such a popular concert each year,” Rodriquez said. “Just for safety and enjoyment reasons.”

Another change this year is the with the B.R.A.T.S. Park n Ride shuttle.

“We have a great relationship with B.R.A.T.S.,” Rodriquez said. “It’s always been paid by the trip, but this year we’re making it where you can buy a day pass for $5 and ride. It gives you more choices and let’s you move around faster, and the fact they’re not collecting money both ways will make everything run quicker.”

The Shrimp Festival has made a huge economic impact in the Gulf Shores, Orange Beach and Foley communities.

“We are growing the Festival a little bit each year,” Rodriquez said. “We did a study four years ago on the economic impact Shrimp Fest had on the community. With the impact on sales taxes, retail, lodging taxes, etc., the overall impact on the community was 33 million dollars.”

For more information and merchandise, visit myshrimpfest. com.

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18 Beachin • October 2015

Alabama festival of flavor Submitted

GulfVisitorGuide.com

T

he 4th Annual Alabama Festival of Flavor, sponsored by Riviera Utilities is set to take place Saturday, Oct. 3 in the streets of Historic Downtown Foley. Presented by the South Baldwin Chamber of Commerce, The Alabama Festival of Flavor showcases the many flavors of local and regional foods, wine and craft beer.

This food, wine and craft beer event is focused on locally grown and produced products. Local Chefs will be preparing unique dishes and brewers from around the state will be on hand to discuss their uniquely crafted beers.

Festival guests can stroll the streets of Historic Downtown Foley while sipping and savoring the unique specialty wines, craft beer and delectable cuisine. Catch your favorite team on the big screen in the Game Day tent, sample menu favorites from local restaurants in the Foodie Fix area, learn about wine pairings or home brewing in the Edutainment Tent or visit the Tastings Area for savory tapas paired with wine.

October 2015 • Beachin’ 19

The Alabama Festival of Flavor is expected to be bigger and better this year.

The festival, recognized by Only in Alabama for one of the 14 Alabama Festivals on the “Absolute Must-Do” list, is predicted to have the best turn out on record. The festival will line streets of historic downtown Foley with food trucks, Alabama brews, Alabama wines, SEC football, and local restaurant tastings.

A fun time is guaranteed!

Beer tastings will take place from Noon – 4 p.m. Enjoy unlimited tastings from local breweries including: Cahaba Brewing Company, Blue Pants Brewery, The Brew Stooges, Back Forty Beer Company, Yellowhammer Brewing Company, Good People Brewing Company, Black Warrior Brewing Company, Old Black Bear Brewing Company and Fairhope Brewing Company.

Check out the, new website and purchase your beer tastings now to guarantee a spot and a glass souvenir tasting mug.

For more information, call 877-461-3712 or visit www. alabamafestivalofflavor.com.

Where: Historic Downtown Foley (Orange Avenue from Hwy. 59 to Alston Street, Alston Street between Orange Avenue and Jessamine Street.) Foley Heritage Park, 112 E. Laurel Ave., Foley When: Saturday, Oct. 3, noon – 8 p.m.

Cost: Admission to the festival is free.

The VIP Tasting Experience $25, General Admission $15. Foodie Fix tickets: $1 each, $5 for six, $10 for 15 and $20 for 40. Edutainment Seminars – FREE!

FESTIVAL SCHEDULE: Fair Hours noon – 8 p.m.

Beer Tasting noon - 4 p..m VIP Experience noon - 6 p.m.

Foodie Fix noon - 6 p.m.(or until)

A few things to know...

No smoking on the festival grounds.

Only service dogs are allowed at festival.

Coolers, bottles and food are not permitted on the festival grounds.

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20 Beachin • October 2015

Gulf Coast Arts

Alliance Submitted

what

Plein Air Workshop at Bon Secour

when

Monday, Oct. 12 and Tuesday, Oct. 13

cost $250

W

ell-known plein air artist, Craig Reynolds, will conduct a two-day oil workshop, October at sites in Bon Secour. The workshop is presented in October by the Gulf Coast Arts Alliance as a part of their fall series of art classes.

Growing up in Gadsden, Craig Reynolds learned to draw and paint from his artist father. He studied art for a few years, but kept it as a hobby and side business until retirement. His method of outdoor painting has taken him to Alaska, all parts of the South and up and down the East Coast where he has studied with some of the top plein air artists in the country.

Reynolds’ desire is to develop a local plein

air group to create more interest in this form of painting. He has a deep appreciate for the history, texture and patina of “old stuff.” “I believe every painting should tell a story with visual interpretation. My current project is to reveal the hard work and history of the local shrimp industry through my work,” Reynolds said.

For additional information and supplies sheet for the Craig Reynolds Plein Air workshop, email gulfcoastartsalliance@gmail.com, telephone 251-948-2627 or visit gulfcoastartsalliance.com.

The Gulf Coast Arts Alliance is a non-profit organization with office and Art Gallery at 225 E. 24th Ave. in the Waterway Village of Gulf Shores.

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October 2015 • Beachin’ 21

month at the beach Retired Orange Beach Fire Chief Mickey Robinson of Smokin Butts and Ribs prepares at the Pink Heals BBQ Cook Off and Butt Sale at The Wharf. (John Mullen)

Artist Nick Cantrell completed his addition “Water, Ways and Wildlife,” to the Oyster Trail. Standing with wife Maya and children Finch and Ayla. (John Mullen)

Songwriters Lisa Christain, Harrison McInnis and Jackie Clowe kick off the 2015 Gulf Coast Songwriters Shootout at The Hot Spot at The Wharf. (Destiny Brown) Elaine Petty performs at the GCAA Art Market as Jackson Huskey sings along. (John Mullen)

Members of The Wharf Relay of Life team Jade Jewell, Brad Nicks and Cindy Long. (John Mullen) Georgia Carolina and Liz Self get their faces painted at The Wharf Labor Day Street Party. (John Mullen)

SUBMIT YOUR OWN MONTH AT THE BEACH PHOTOS TO DESTINY@GULFCOASTMEDIA.COM.

22 Beachin • October 2015

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What to do at the beach

SATURDAY, OCT. 3 OKTOBERFEST Flora-Bama Lounge & Oyster Bar, 17401 Perdido Key DrivePensacola Break out your lederhosen for the Flora-Bama’s Oktoberfest, because it’s time to welcome the fall at our third annual Oktoberfest! Brats, sauerkraut, and a variety of German beer flow during this festival. German style musical acts perform while party goers chicken dance. Children are welcome during this family friendly event. The event is all day and night on October 3rd. The festival is free and open to all ages during the day.

After 6 p.m. a modest cover will be charged for those 18 years and older.

Contact at 850-492-0611 or visit www.florabama.com.

28TH ANNUAL LOST BAY REGATTA Pirate’s Cove Marina & Restaurant, 6600 Hwy 95, Elberta The entry fee for website registration is $40. Onsite registration will be $45. All payments are due with registration.

Open to mono-hull sailboats 20 feet or greater in length with a valid GYA-PHRF Rating Certificate. Provisional ratings may be assigned at the discretion of the Race Committee. The race will be governed by the Racing Rules of Sailing including prescriptions of US Sailing, Gulf Yachting Association, and by the Sailing Instructions (Sis). Sponsored by The Point Yacht Club. For more information visit our website at pointyachtclub.com or call 251-978-5663.

2015 USTA 10 AND UNDER ALABAMA STATE CAMP 2049 W. 2nd St. Gulf Shores, George C. Meyer Tennis Center Gulf Shores Come out and watch these amazing young athletes as they practice their skills at camp! Contact at 334-590-4484 or visit www.gulfshoresal.gov/ index.html.

WATERWAY VILLAGE ART MARKET Gulf Coast Arts Alliance Art Gallery, 225 E. 24th Ave. Gulf Shores 10 a.m. - 4 p.m.

The Waterway Village Art Market is presented p by the Gulf Coast Arts Alliance, in partnership with the City of Gulf Shores. Local and regional artists will be displaying reg for sale their original works of art, which will include paintings ar in oil, acrylic, pastel, watercolor and a mixed media. Visitors can also expect to see original a hand-created h pottery, jewelry, wood, w metal and textile art.

This family friendly event will include live musical e entertainment, children’s hands-on art activities and concessions.

Contact at 251-948-2627 or visit www.gulfcoastartsalliance.com.

4TH ANNUAL ALABAMA FESTIVAL OF FLAVOR 2015 Historic Downtown Foley Foley Heritage Park, 112 E. Laurel Ave., Foley • noon – 8 p.m.

Admission to the festival is free. The VIP Tasting Experience $25., General Admission $15. Foodie Fix tickets: $1 each, $5 for six, $10 for 15 and $20

for 40. Edutainment Seminars - FREE! The Fourth Annual Alabama Festival of Flavor, sponsored by Riviera Utilities is set to take place Saturday, October 3 in the streets of Historic Downtown Foley. Presented by the South Baldwin Chamber of Commerce, The Alabama Festival of Flavor showcases the many flavors of local and regional foods, wine and craft beer. Contact at 877-461-3712 or visit www.alabamafestivalofflavor.com.

THURSDAY, OCT. 8 – SUNDAY, OCT. 11 44TH ANNUAL NATIONAL SHRIMP FESTIVAL Main Beach Gulf Shores Coastal Alabama Business Chamber, 101 Gulf Shores Parkway Savor fresh from the gulf seafood at the 44th Annual National Shrimp Festival during this four-day event that attracts more than 300,000 people. This year the festival will play host to more than 80 hours of musical entertainment featuring a lineup of national, regional and local acts. Activities this year include: “Outdoor World” and “Singing for Scholarships”. Outdoor World will feature fishing, boating, hunting and other outdoor vendors and activities. Singing for Scholarships will be an “American Idol” type competition where high school singers from seven local schools will compete in elimination rounds. Scholarships will be awarded to the top three contestants. Contact at 251-968-6091 or visit www.myshrimpfestival.com.

FRIDAY, OCT. 9 2015 SHRIMP FESTIVAL VOLLEYBALL INVITATIONAL Gulf Shores High School; 600 E 15th Ave, Gulf Shores • 1 p.m.

Spike, bump, set! Check out high school-level volleyball in Gulf Shores.

Games begin on Friday at 1 p.m. at Gulf Shores High School, Gulf Shores Middle School, Gulf Shores Recreation Center and Orange Beach Recreation Center. Don’t miss volleyball action on the island! Contact at 251-968-4747.

SATURDAY, OCT.10 – MONDAY, OCT. 12 FALL CLAY CLASSES AT THE CLAY STUDIO The Clay Studio; The Clay Studio at The Coastal Arts Center of Orange Beach, 26389 Canal Road Oct. 10 5:30-7:30 p.m.; Oct. 11 1-3 p.m. and Oct. 12 10 a.m.-noon Fees: $250 The Coastal Arts Center of Orange Beach is offering three options for anyone interested in taking pottery classes this fall. Cost for the eight-week wheel throwing class is $250, including 25 lbs. of clay. Additional clay is available for purchase. Open to beginner and intermediate skill levels, the class will address the basics of wheel throwing, trimming, glazing, attachment and embellishment. For more info, call 251-981-2787 or visit www.coastalartscenter.com.

THURSDAY, OCT. 15 5TH ANNUAL 2 ANGELS AMONGST US GOLF TOURNAMENT Glenlakes Golf Club, 9530 Clubhouse Dr.Foley 11:30 a.m. • $500 per team The tourney begins with lunch and registration at 11 a.m. Lunch and dinner are included with registration. The post tourney party at 5 p.m. is open to the public and includes live music, beverages and food in addition

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What to do at the beach

to a fantastic silent auction. 2 Angels Amongst Us is a non-profit charity that was started five years ago by Donna Slater and Robin McElrath to honor their daughters, Magen Nix and Robyn Kendall. Robyn and Magen were best friends all through Gulf Shores High School and were in their first year at Auburn University when they were killed in an auto accident. The unthinkable accident occurred 12 years ago. Two Angels Among Us Golf Tournament is their mothers’ way to honor their own daughters and other loved ones who have passed away by celebrating their lives. The proceeds from the tournament are used to support a large variety of worthy causes.

To sign your team up today call Ronald McElrath at 251-223-2422 or e-mail ronmcelrath@ yahoo.com. Cost is $500 per team, $100 for hole sponsorships or $1,000 for a major sponsorship, which includes a team entry in the tourney. The tourney’s always spectacular silent auction table will this year include an Alabama football helmet signed by both Kenny Stabler and Joe Namath. Contact us at 251-223-2422.

FRIDAY, OCT. 16 2ND ANNUAL GOLF FOR CANCER GLOW IN THE DARK GOLF TOURNEY Orange Beach Golf Center & Driving Range, 4700 Easy StreetOrange Beach 4:30 p.m. • Cost is $75 per player or $300 per team.

The Pleasure Island based mystical Order of Mirams will host its Second annual Golf for Cancer Glow in the Dark Golf tourney on Friday, Oct. 16

at Orange Beach Golf Center, located at 4700 Easy St. in Orange Beach.

Money raised from the tourney will support the Gulf Coast Cancer Center.

Cost is $75 per player or $300 per team. Registration begins at 4:30 p.m. and the tourney tees off at 7:30 p.m. Festivities include nine holes of golf, BBQ, door prizes, a great after party, entertainment and exciting awards.

Golf Attire is not required, and fun attire is suggested. Go with it and have a little fun with your teams glow in the dark colors. All participants must be mature adults who want to have fun.

Take a moment at each sign on the course to read and recognize the name listed, as each sign was purchased for a donation to the Cancer Foundation.

Each sign will be a word to heaven in memory of that special someone who has struggled with or is struggling with cancer. Various sponsorship options are available.

For more info, call Rita Essig at 205-999-5970 or 251-974-1607, email ritadessig@yahoo.com or visit mirams.info. Contact at 205-999-5970 or visit http://www.mirams.info SATURDAY, OCT. 17 PEDDLE TO THE TREASURE FOR A CURE City of Orange Beach, 4099 Orange Beach Blvd.,Orange Beach 9 a.m. - noon • $20 individual $35 team Bicycle Scavenger Hunt ride begins at Orange Beach City Hall 4099 Orange Beach Blvd. (Hwy. 161) Check-in/late registration is from 8 - 9

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What to do at the beach a.m. with the ride beginning at 9 a.m. Join us for a hamburger and hot dog lunch at the awards ceremony after the ride! Registration fee includes event t-shirt, lunch after ride, goody bag (early registration encouraged to assure correct t-shirt sizes). Registration for individuals is $15. Team/ family (2-3 members) registration is $35.All proceeds benefit American Cancer Society. Individuals and teams will be given a list of sites/things along the trail to be photographed or collected. Points will be assigned for each photo/item. Each participant must furnish their own means of collecting photos. Bike must appear in each photo. The individual or team that captures the most ’treasures’ will be declared the winner. This is not a race but rather an opportunity to have fun while raising money for a good cause! For full details contact Team Captain Jeanne Fitzgibbons at 251-981-1524 or on her cell at 251-747-1344 or by email at jfitz@ cityoforangebeach.com. Costumes are always fun! Decorate yourself and your bike and maybe you’ll win a prize! Make check payable to American Cancer Society Mail. Mail registration form and check to City of Orange Beach Relay for Life Team: PO Box 458, Orange Beach, AL 36561. Contact at 251-981-1524.

FALL GARRISON LIVING HISTORY DAY Fort Morgan, 51 Highway 180 Gulf Shores 9 a.m. - 3 p.m.

Living historians and re-enactors gather at Fort Morgan for the continuation of the site’s commemoration of the 150th anniversary of the Civil War This year, troops will portray garrison life during the spring of 1865 when the Union captors used it as a base of operations for the Mobile Campaign.

Artillery and infantry demonstrations will occur throughout the day. Contact at 251-540-5257 or visit www.fort-morgan.org.

2015 FALL SCARECROW FESTIVAL Coastal Arts Center of Orange Beach, 26389 Canal Rd., Orange Beach 3 – 6 p.m.

Free to the Public. Reservations required for scarecrow frame.

The Scarecrow Festival will be held on Saturday, Oct. 17 from 3 - 6 p.m. on the grounds of the Coastal Arts Center of Orange Beach, located at 26389 Canal Rd. The festival will feature make your own scarecrow materials for families and businesses with awards given in several categories. The fest will also include a children’s activity area, face painting, a dunking booth, clay and glass artist demonstrations, live music and more. For more information, or to register for a scarecrow, visit our website or call 251981-2787. www.coastalartscenter.com.

OCT. 24, OCT. 25, OCT. 30, OCT. 31, NOV. 1 THE SECRET CASE OF SHERLOCK HOLMES South Baldwin Community Theatre, 2022 West 2nd StreetGulf Shores, AL, 36542 7:30 p.m. • Adults $15 Students $12 Event Info: October 23, 24, 30 & 31 @ 7:30 pm. Oct. 25 & Nov. 1 (Sunday) @ 2:00 pm Upstart detectives Sherlock Holmes and Dr. Watson are on their first case.

Their client, a young H.G. Wells, has hired the novice detectives to find a manuscript by Arthur Conan Doyle. Hiding from their angry landlord, Holmes and Watson duck into Wells’ time machine, push a few buttons and soon find themselves in the 21st century. They end up at the Freudly Institute where they meet Marilyn Monroe, George Washington, Tarzan,

Emily Dickinson, Count Dracula, Lizzie Borden and Queen Victoria. Actually, these are patients at the institution with grandiose delusions that they are these famous characters, which explains why Holmes is treated like just another patient! And they think Watson is his doctor who’s just “playing along”! When the body of an unknown victim is found on the grounds of the institute, Holmes sets out to uncover the clues, while trying to prove that he is the real Sherlock Holmes. With many levels of depth and humor, this clever mystery has a lot of fun with a Sherlock quite reminiscent of the character in the recent popular movies. Contact at 251-968-6721.

SATURDAY, OCT. 24 ALABAMA GULF COAST RELAY FOR LIFE TRICK OR TROT Orange Beach Sportsplex, 4385 William Silvers Pkwy, Orange Beach 3 – 4:30 p.m.

Halloween 5k run/walk and 1-mile fun run benefiting the Alabama Gulf Coast Relay for Life Join us for a fast and flat 5K run in your most bizarre, scary, or outrageous Halloween costume on Saturday, October 24 from 3 – 4:30 p.m. at the Orange Beach Sportsplex – Backcountry Trail. Cost is $25/ person with participants encouraged to wear costumes. Questions? Contact Alabama Gulf Coast Relay for Life at www.trickortrot5korangebeach. eventbrite.com. Contact at www.trickortrot5korangebeach.eventbrite.com.

SATURDAY, OCT. 31 HALLOWEEN COSTUME CONTEST AT THE FLORA-BAMA Flora-Bama Lounge & Oyster Bar, 17401 Perdido Key Drive, Pensacola It’ll be witches and goblins galore as the Flora-Bama host a costume contest. Over $2000.00 in cash and prizes including a Mexico Getaway!

Everyone in costume gets in free. First drink free to members.

Contact at 850-492-0611 or visit www.florabama.com.

THE ORIGINAL GERMAN SAUSAGE FESTIVAL Elberta Town Park Main Street, Elberta, AL, 36530 8 a.m. - 5 p.m.

Held from 8 a.m. to 9 p.m. The best German Sausage you have ever tasted! Made from a secret recipe developed by the founding fathers of Elberta, AL. This is the only place you can get the real thing! Arts and crafts, live music, carnival rides, baked goods and more. Don’t forget to visit the Bier Garten for a large selection of imported beers. Contact at www.elbertafire.com/festival/.

ONGOING EVENTS

MONDAY, TUESDAY AND WEDNESDAY PAINTING IN PASTEL WITH TOMMY VOGEL Gulf Coast Arts Alliance Art Gallery, 225 E. 24th Ave., Gulf Shores 10 a.m. - 4 p.m.

Individual classes are $35, children and students $25.00 and groups of 3 or more, $25 each.

Tommy provides all materials and students complete a painting each class.

Contact Us at 251-948-2627 or visit www.gulfcoastartsalliance.com.

MONDAYS 2ND ANNUAL GULF COAST SONGWRITER SHOOUTOUT Sept. 14 – Oct. 26 (Sept. 14, 21, 28, Oct. 5, 12, 26) The Hot Spot at The Wharf, Orange Beach

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What to do at the beach Songwriters round begins at 6:30; Competition begins at 8 p.m.

Each Monday night, 10 songwriters will compete on the stage at The Hot Spot for a chance to win the $3,000 cash prize and other excellent opportunities in the finale. The event is produced by Sandy Roots Music Productions. For more information, visit gulfcoastsongwritershootout.com or visit Gulf Coast Songwriter Shootout on Facebook.

PAINTING WITH ACRYLIC BEGINNER/INTERMEDIATE, WITH VANUEL ROBERTSON Sept. 21 through Oct. 26.

Gulf Coast Arts Alliance Art Gallery, 225 E. 24th Ave. Gulf Shores 10 a.m. - noon • $120 A painting will be completed with each session.The supply list is online under Adult Classes at gulfcoastartsalliance.com.

TUESDAYS ADVENTURE IN WATERCOLOR, BEGINNER/INTERMEDIATE, WITH MARY LOU NICOLAI September 22 through October 27 Gulf Coast Arts Alliance Art Gallery, 225 East 24th Avenue, Gulf Shores 12:30 - 2:30 p.m. $120 for six week course A painting will be completed with each session.The supply list is online under Adult Classes at gulfcoastartsalliance.com.

Eat. Shop. Play. Stay.

Everything you’re looking for is all in one place!

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isitor Guide Pick up our guide for coupons, maps, listings and more!

Visitor is FREE at various locations throughout Southern Alabama.

DISCOUNT MOVIES Carmike Cinemas at The Wharf $5 off all combos every Tuesday. $2 small drink . $2 small popcorn.

Admission is only $5.50 per person from 4-5:30 p.m. Contact Carmike Cinemas at The Wharf at 251-981-4444 for details.

TUESDAY EVENING CIVIL WAR TWILIGHT TOURS AT FORT MORGAN Fort Morgan, 110 State Highway 180 West, Gulf Shores 7 – 8 p.m. • $5.00 Adult/Senior, $3.00 Child (6-12) Vignettes of Fort Morgan’s Civil War history are brought to life every summer during this hour long tour. Historical interpreters portraying the lives of members of the garrison tell of the events transpiring in the final months of Confederate occupation of the fort. Visitors will hear the growing concern as the Federal Navy strengthens it’s fleet in the Gulf of Mexico as it prepares to attack Mobile Bay in August, as well as the events surrounding the destruction of the blockade runner Ivanhoe. Every tour concludes with the firing of one of the fort’s artillery pieces with time for visitors to explore the fort in the twilight hours. Contact at 251-540-5257 or visit www. fortmorgan.org/.

WEDNESDAYS LADIES WINE AND DRIVE GOLF CLINIC Glenlakes Golf Club, 9530 Clubhouse Drive Foley • 5:30 – 7:30 p.m.

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What to doat the beach

Learn to golf, improve your game or just have fun with your girlfriends!

Come out for a Foley golf lesson, glass of wine and friendship. If you’ve always wanted to learn – this is a great opportunity, in a fun, low-pressure atmosphere. One-hour golf lesson with glass of wine (before and after lesson) costs $20 per lesson. All lessons taught by PGA pro. You can also book your own group! Contact David Musial, general manager at 251955-1220 or musialgolf@yahoo.com. Contact at 251-955-1220 or visit www.glenlakesgolf.com.

SATURDAYS THE ISLAND’S BIGGEST FOOTBALL TAILGATE BEACH PARTY The Hangout, Gulf Shores • Noon – 9 p.m.

The Islands biggest football tailgate experience every game day here at the Hangout, where 59 ends and the football begins! The best fan experience featuring our own grass football field for family pick up games, super size beer pong, corn hole and a life size photo opportunity with your favorite SEC team. Prizes, give a-ways and live entertainment every game day!

PAINTING IN PASTEL, BEGINNER/INTERMEDIATE, WITH TOMMY VOGEL Gulf Coast Arts Alliance Art Gallery, 225 E. 24th Ave. Gulf Shores 10 a.m. - noon Sept. 23 through Oct. 28 $120 for the six week course A painting will be completed with each session. All supplies are included

SATURDAY MORNING ROAD BIKE RIDE Infinity Bicycles, 4575 Orange Beach Boulevard, Orange Beach 8 – 10 a.m.

Riders may join us for a 24-35 mile ride in and around Orange Beach.

The ride usually averages 17 mph. Check our Shop Calendar or Facebook page for time changes or canceled rides. What you need to ride with us? www.infinity-bicycles.com.

THURSDAYS NEW DIMENSIONS IN COLORED PENCIL, BEGINNER/ INTERMEDIATE, WITH HEATHER MITCHELL Gulf Coast Arts Alliance Art Gallery, 225 E. 24th Ave. Gulf Shores 12:30 - 2:30 pm September 24 until October 29 $130.00 for the six week course A painting will be completed in each class. All supplies are included.

COASTAL FARMERS AND FISHERMANS MARKET 20733 Miflin Road, Foley • 9 a.m. - 2 p.m.

251-943-1545 or email info@coastalalabamamarket.com.

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hooked

on fishin’

with Phil Dortch

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All fisherman have one thing in common. Sure, we have a closet full of rods and reels, record all the fishing shows, buy fishing magazines, visit all the tackle shops, own or dream of owning a boat and if we’re not talking or reading about fishing, we’re thinking about it, so our wives say.

But the one common denominator that we must have in order to successfully catch fish is BAIT. Whether it be live, dead, frozen, hard or soft plastic, colored or scented, we all fish with BAIT. Artificial baits come in all shapes, colors and sizes. Just shop at any tackle store. The choices are endless. It’s been said that the baits in a typical store are more for the fisherman than for the fish. We tend to buy the latest, most advertised baits or the ones we think a fish would love to eat. With that said, we must think like a fish.

Unfortunately, contrary to our wishful thinking, fish don’t eat all the time. Charts are available showing what are supposed to be strong and weak feeding times. I wonder if the fish have a copy, but I don’t think so. Therefore,we must entice them to bite when we want them to, which is often a challenge.

The type of bait we use depends on many factors. Some of which are the type fish we are trying to catch, time of day, water temperature, clarity or salinity, breeding cycle and probably a host of others to many to mention. I am surely no expert but having the opportunity to fish year round I learn a lot of what may or may not work.

Using chum is often an effective way to attract fish. Use a chum bag or chum churn which cuts the bait into small particles thus attracting fish to your boat.

LIVE BAIT The first thing that comes to mind if you’re not going to purchase live bait, is to be able to catch them. The easiest way is a cast net, which comes in all sizes depending on the bait you are after. Don’t use a mullet net to catch minnows.

The net you choose must match your prey. If you are after bait like Pogies in 10-15 foot water, your net must be heavy enough yet have large enough holes to sink rapidly. If your prey is pinfish, use a trap. Croaker and pinfish can easily be caught using an ultra lite reel with shrimp or squid or a Sabiki Rig. How you hook the bait often makes a difference as to whether you get a bite or not. When trolling or drifting for Bull Reds or King Mackerel, I hook live bait thru the lips, bottom to top. You must make it look natural. A fish doesn’t swim backwards.

If you’re bottom fishing for Snapper, you may want to hook the fish behind the head or behind the dorsal fin near the tail. Each method allows the fish to act differently. For Sheepshead, I use Fiddler Crabs or Live or fresh dead shrimp. Scraping barnacles off the gas rig legs acts a chum and often excites the fish to bite.

ARTIFICIAL BAIT There is no end to your choices. For smaller fish like Trout, Ground Mullet and Flounder, I have had success with the Berkley Gulp baits. I personally like the three-inch shrimp.

Have you ever tried to count the Gulp baits that come in a container or Ziploc pack? Next to impossible. Why are there six of the three-inch shrimp in a pack for the same price as a pack of four-inch shrimp with only a quantity of four, yet the baits with a curly tail may have a dozen baits in the same size pack? Because they are sold by weight.

Fish seem to bite the curly tails off more easily than some of the other choices. The smell attracts the fish better than some other baits, but that’s only my experience.

The Mann Stretch 25 or 30 is often used to troll for Bull Reds.

Another choice for trolling is a planer with a choice of spoons. I have had good success when fishing for King using a wire leader with a colored skirt covering the main hook, then attaching a fiveinch wire to a treble hook as a stinger.

There are hundreds of ways to rig baits, and I have only scratched the surface. Bottom line is this, you must educate yourself regarding bait if you expect to have any success catching fish, otherwise you’re just boat riding, which is also fun.

Remember, take a kid fishing, obey the rules and get home safe.

Any day on the water is fun and catching fish is always a bonus.

DEAD BAIT Choose your bait. Frozen Shrimp or Squid, Cigar Minnows, Spanish Sardines, Ballyhoo or cut bait from Croaker or even White Trout. I found that using frozen cut squid rather than whole squid makes great bait for White Trout, Ground Mullet, smaller type Snapper or most any other small fish you may target.

It comes in about five-inch strips, easy to cut in small pieces and less messy. Match your hook and bait size to the size fish you are trying to catch. Don’t use a 3-inch piece of Bonita to catch a Beeliner or White Snapper.

RIGGING A BAIT We were recently fishing for Beeliners and White Snapper in 200-foot deep water. I simply used 50-pound mono, made a loop at one end and attached an 8-ounce bank sinker, came up about 10 inches and tied a loop in the line sticking out about 4 inches, came up another 12 inches making another loop then tied on a black swivel.

I then chose an appropriate size hook, ran the end of the loop through the hook eye then around the hook itself. This allowed me to easily change hook sizes as needed. Same method was used to attach the sinker.

Hooks are then baited with your choice of baits. Make up several rigs and store them individually in a sandwich bag. When fishing for Ground Mullet or White Trout, I purchased trout jigs already made up with two jigs on mono. I tip the jigs with a piece of cut squid and cast away. These rigs are only about $1 a pack.

You can use the same jig setup for Spanish, but cut off the mono and replaced the jigs with 32-pound wire leader.

A “Christmas Tree Rig” also works great for catching Spanish Mackerel. Bluefish can be a pain. Use wire leader, black swivel and paint the sinker black with spray paint to reduce any shine.

Capt.251-223-3682 Phil islandwestcharters@yahoo.com www.islandwestcharters.com

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live local music 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 at 5:30 p.m.

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

Orange Beach Island Times Daiquiri Bar Thursday at 8 p.m.

Tacky Jacks Thursday at 6 p.m.

Undertow Wednesday and Friday 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 6 p.m.

The Office Lounge Tuesday at 6 p.m.

Gulf Shores Tacky Jacks Wednesday at 5:30 p.m.

Orange Beach Ginny Lanes Monday at 6 p.m.

Happy Harbor the Mothership Wednesday at 6 p.m.

Perdido Key Flora-Bama Monday at 6 p.m.

Thursday, Oct. 1 Gulf Shores LuLu’s Adam Holt Duo Nolan’s Midnight Confessions Papa Rocco’s Logan Spicer

FRIDAY, OCT. 2

Gulf Shores LuLu’s Nikki Talley Nolan’s Midnight Confessions Papa Rocco’s Logan Spicer Orange Beach Our Cigar Bar Ed Lee

SATURDAY, OCT. 3

Foley American Legion 99 River Bank Band Gulf Shores LuLu’s Nikki Talley Nolan’s Midnight Confessions Papa Rocco’s Johnny B. Orange Beach Our Cigar Bar Ed Lee

SUNDAY, OCT. 4

Gulf Shores LuLu’s Cadillac Attack Nolan’s Midnight Confessions

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.

Papa Rocco’s Johnny B. Orange Beach Cobalt Coffee, Black Cosmo’s Brittany Bell

MONDAY, OCT. 5

Gulf Shores Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey Orange Beach Hot Spot Gulf Coast Songwriters Shootout

TUESDAY, OCT. 6

Gulf Shores LuLu’s Ronnie Presley Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey

WEDNESDAY, OCT. 7

Gulf Shores LuLu’s Lefty Collins Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey

THURSDAY, OCT. 8

Gulf Shores LuLu’s Karl +1 Nolan’s Midnight Confessions Papa Rocco’s Logan Spicer

FRIDAY, OCT. 9

Gulf Shores LuLu’s Honeyboy and Boots Nolan’s Midnight Confessions Papa Rocco’s Logan Spicer Orange Beach Our Cigar Bar Ed Lee

SATURDAY, OCT. 10

Foley American Legion 99 Bruti Gulf Shores LuLu’s CoConut Radio Nolan’s Midnight Confessions Papa Rocco’s Johnny B. Orange Beach Our Cigar Bar Ed Lee

SUNDAY, OCT. 11

Foley American Legion 99 Southern Star Gulf Shores LuLu’s Greg Brown Nolan’s Midnight Confessions Papa Rocco’s Johnny B. Orange Beach Cobalt Coffee, Black Cosmo’s Brittany Bell

MONDAY, OCT. 12

Gulf Shores LuLu’s Brent Burns Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey Orange Beach Hot Spot Songwriters Shootout

TUESDAY, OCT. 13

Gulf Shores LuLu’s Jimmy Lumpkin Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey

WEDNESDAY, OCT. 14

Gulf Shores Nolan’s Midnight Confessions

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October 2015 • Beachin’ 31

Papa Rocco’s Mark and Smokey

Papa Rocco’s Mark and Smokey

THURSDAY, OCT. 15

WEDNESDAY, OCT. 21

Gulf Shores LuLu’s Adam Holt Band Nolan’s Midnight Confessions Papa Rocco’s Logan Spicer

FRIDAY, OCT. 16

Gulf Shores LuLu’s JERI Nolan’s Midnight Confessions Papa Rocco’s Logan Spicer Orange Beach Our Cigar Bar Ed Lee

SATURDAY, OCT. 17

Foley American Legion 99 Southern Star Gulf Shores LuLu’s Lefty Collins Nolan’s Midnight Confessions Papa Rocco’s Johnny B. Orange Beach Our Cigar Bar Ed Lee

SUNDAY, OCT. 18

Gulf Shores LuLu’s Cadiallac Attack Nolan’s Midnight Confessions Papa Rocco’s Johnny B. Orange Beach Cobalt Coffee, Black Cosmo’s Brittany Bell

MONDAY, OCT. 19

Gulf Shores LuLu’s Brent Burns Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey Orange Beach Hot Spot Songwriters Shootout

TUESDAY, OCT. 20

Gulf Shores LuLu’s Ronnie Presley Nolan’s Midnight Confessions

Gulf Shores LuLu’s Lefty Collins Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey

THURSDAY, OCT. 22

Gulf Shores Nolan’s Midnight Confessions Papa Rocco’s Logan Spicer

FRIDAY, OCT. 23

Gulf Shores Nolan’s Midnight Confessions Papa Rocco’s Logan Spicer Orange Beach Our Cigar Bar Ed Lee

SATURDAY, OCT. 24

Foley American Legion 99 Hearts Gulf Shores Nolan’s Midnight Confessions Papa Rocco’s Johnny B. Orange Beach Our Cigar Bar Ed Lee

SUNDAY, OCT. 25

Gulf Shores Nolan’s Midnight Confessions Papa Rocco’s Johnny B. Orange Beach Cobalt Coffee, Black Cosmo’s Brittany Bell

MONDAY, OCT. 26

Gulf Shores LuLu’s Brent Burns Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey Orange Beach Hot Spot Gulf Coast Songwriters Shootout Finale

TUESDAY, OCT. 27

Gulf Shores LuLu’s Jimmy Lumpkin Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey

WEDNESDAY, OCT. 28

Gulf Shores LuLu’s JERI Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey

THURSDAY, OCT. 29

Gulf Shores LuLu’s Adam Holt Duo Nolan’s Midnight Confessions Papa Rocco’s Logan Spicer

FRIDAY, OCT. 30

Gulf Shores LuLu’s Karl +1 Nolan’s Midnight Confessions Papa Rocco’s Logan Spicer Orange Beach Our Cigar Bar Ed Lee

SATURDAY, OCT. 31

Foley American Legion 99 Southern Star Gulf Shores LuLu’s Grits N Pieces Nolan’s Midnight Confessions Papa Rocco’s Johnny B. Orange Beach Our Cigar Bar Ed Lee

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32 Beachin • October 2015

k r a P e t a t S f l u G t a

e f i l Wild CHASE

BROWN

JEREMY TATE

CHASE BROWN

CHASE BROWN CHASE BROWN CHASE BROWN

Wildlife at Gulf State Park Gulf State Park 20115 AL-135, Gulf Shores 251-948-7275

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October 2015 • Beachin’ 33

251-981-6979 (City Hall) (Mon.-Fri. 8am-5pm)

251-980-INFO (City Infoline) 251-981-SURF Daily Beach Report www.cityoforangebeach.com www.ospreycamera.com which is being seen daily around the world

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.

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.

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

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

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.

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.

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.

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36 Beachin • October 2015

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ASSEMBLY OF GOD

October 2015 • Beachin’ 3 37

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

CATHOLIC

Morgan’s Chapel United Methodist Church Highway 10, across from Swift School, Bon Secour 251-949-7400

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

Orange Beach United Methodist Church 28751 Canal Rd., Orange Beach 251-981-6751 www.orangebeachumc.org

BAPTIST

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

CHURCH OF CHRIST

NON-DENOMINATIONAL

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

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

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

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

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38 Beachin • October 2015

Wild Bill Gears up for Shrimp FEstival O

range Beach local, Bill Howard, had no idea what he was getting into last year when he began marketing his own brand, Wild Bill’s Wing Sauce.

In just over a year, the company has grown from being distributed in a just a couple of local grocery stores to spreading throughout the region in retail sales and food services.

The only thing artificial in Wild Bill’s Wing Sauce is the artificial color. The product steers away from adding any butters or oils. Wild Bill’s is made from full-bodied vine-ripened cayenne peppers, vinegar, tomatoes and a special spice blend. It may say “wing” on the bottle, but the sauce is great on everything. Wild Bill’s is gluten free and does not contain MSG. Currently, Wild Bill’s is distributed to Winn Dixie, Piggley Wiggly and the Rouse’s in Mobile and Baldwin County among others.

This year, Wild Bill’s competed in The World Hot Sauce Awards, billed as “a competition to find the best extreme and intense foods in the world.” The event was part of The Louisiana Hot Sauce Expo held in Lafayette, Louisiana. More than 1,000 entries and over 213 companies from 13 countries.

Wild Bill’s Wing Sauce finished second place in hot/ extra hot category.

Wild Bill’s is gearing up for numerous festivals this year. The sauce will have booths with samples and more information at National Shrimp Festival, The Elberta Sausage Festival and Foley Festival of Flavor, which are all happening in October.

Last year at the 43rd Annual National Shrimp Festival, Wild Bill’s sauce won an award for booth detail, and and Howard has many plans to change it up this year.

“At Shrimp Festival, we will be introducing our seafood hot sauce coming out,” Howard said. “Our sauce isn’t made just for wings, it’s just really good on wings. Some restaurants have the table hot sauce, which is very similar to the seafood sauce.”

Bill is also producing a Wild Bill’s Sweet & Spicy Sauce and will launch Wild Bill’s Seafood Sauce at his Shrimp Fest booth in October.

Wild Bill’s Wing Sauce is made in Clayton (previously in Chancellor) and is distributed by Bamawise, a company that strictly works with products produced in the state.

For more information and to purchase bottles of Wild Bill’s Sauce, visit www.wildbillssauce.com or visit them on Facebook.

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October 2015 • Beachin’ 39

Wild Bill’s Shrimp Goodness INGREDIENTS: 12 tail on Alabama Wild Caught Shrimp 1 tbsp minced garlic 1 tbsp butter 1 tsp rosemary 2 tbsp Wild Bill’s Wing or Hot Sauce 2 tbsp white wine RECIPE: Over medium high heat, sauté butter, garlic and rosemary until butter is melted.

Add shrimp and stir until shrimp are cooked through.

Add Wild Bill’s sauce, wine, lemon juice.

Cook one minute.

Plate and serve! Save excess sauce for dipping.

GulfVisitorGuide.com

40 Beachin • October 2015

Songwriter

Shootout The Songwriter Shootout continues every Monday ayy Thee night at The Hot Spot at The Wharf in Orange Beach. Th competition has gathered 50 musicians from all over too er perform their best original songs for a packed house of other ts musicians and music patrons. 10 songwriting contestants ee ee will take the stage at The Hot Spot each Monday night. Three tss winners will be chosen each night after all of the contestants ll have performed and one of the Shootout contestants will ar perform a set from 12-2 a.m. each night at Our Cigar Bar tt at The Wharf after the competition. Hit Songwriters Brett Jones, Travis Meadows and Lynn Langham will judge the 2015 Gulf Coast Songwriter Shootout finale and will participate in a Celebrity Songwriter’s Round on Oct. 25.

Thanks to all of the talent that has visited our Shores for the 2nd Annual Gulf Coast Songwriters Shootout. For more information, visit www.gulfcoastsongwritersshootout.com

Monday Nights, Oct. 5, Oct. 12, Finale Oct. 26 The Hot Spot at The Wharf, Orange Beach KARAOKE Friday & Saturday Nights at

GAME DAY SPECIALS LS

Home of the THIN CUT CATFISH

$10 Sunday Buckets Saturday/ Special of Beer Game Day ot Spot H at The $7.99 Largest TV for Game Days on the Island!

10 Wings $34.99 s 60’ BIG SCREEN 50 Wing

Host of the the

2015 Gulf Coast Songwriters Shootout

on Monday nights September 14 - October 26

251-271-0552 No other discounts with specials. Buckets on select types of beer.

4780 wharf parkway 101 Orange Beach, Al 36561

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October 2015 • Beachin’ 41

Reel Fishing, Reel Fun.

Trips from $65/person 251.981.FISH 251.981.FISH 800.806.7889

w w w. r e e l s u r p r i s e c h a r t e r s . c o m

GulfVisitorGuide.com

42 Beachin • October 2015

Capt. Mark asks

‘Who’s on the Island?’

H

er Chicken Florentine was the best I’d ever eaten. Since then, I’ve brought home and tried every casserole and pasta dish on the menu, as well as her gumbo and her Key Lime Pie. I love to cook, and consider myself a pretty good judge of food. I have to say that this is some of the best. What’s even better is that you can pick up a casserole, take it home and heat a ready made gourmet dish for a very reasonable price. Serve your family or guests a wonderful hot meal without spending half the day in the kitchen.

Recently, I asked Sarah to do an interview. From out of the kitchen appeared this lovely, blonde, blue eyed little lady wrapped in a blue apron and splattered with tomato sauce. And so begins my story.

Sarah Bradley was born in 1987, and raised in Fort Lauderdale, Florida. Growing up, she came to Gulf Shores several times a year because her grandparents and other family members owned a cottage on the bay down off Ft Morgan Road since the 1950s, and she came to spend her vacations with them. Her mom and grandmother were a big influence on her. While vacationing, they spent hours in the kitchen preparing meals for the family, and Sarah would tuck away copies of the recipes so she could try them when she got back home.

She loved visiting Gulf Shores, and hated to leave each time she had to return to South Florida. While in school, she played on the varsity volleyball team as a starter until she tore her rotator cuff in her shoulder.

Sarah graduated from St. Thomas Aquinas High School in Ft. Lauderdale in 2006, and spent her first year of college at North Carolina State in Raleigh, North Carolina.

After her freshman year, she applied to Florida Atlantic University to be closer to home. She completed her undergrad degree in elementary education. After graduating, she accepted a teaching job at Pembroke Pines Charter School in Florida teaching fifth grade. She enjoyed teaching and she also attended night school and summer courses. After a lot of long nights of studying, she received her master’s degree in curriculum and instruction.

Sarah has a desire to travel. She has traveled all over Europe and Asia. While teaching, during her vacations and because her dad was transferred to Japan and Sarah traveled to visit them during school breaks. She loved the country and for a while, even considered moving and working in an International school. She would take advantage of every opportunity to explore the country and learn as much as she could about culture.

While living in Fort Lauderdale, she was introduced by mutual friends to a young single local lawyer and it was love at first sight.

He is now her fiancé. They bonded over their mutual love of Wisconsin cheese, beer and football. After completing her third year of teaching, she came up again to Gulf Shores to spend the summer with her grandparents.

In 2013, while Sarah’s mom and she were sitting on the dock and talking about Sarah’s grandmother’s delicious gumbo, the conversation evolved into a discussion of opening a gumbo shop in Gulf Shores and using her grandmother’s gumbo recipe. The more they talked the more the idea of the project grew into other recipes and not just gumbo. It grew into a takeout “restaurant” offering good food that customers could take home and put in the oven for final warming.

Two weeks later, Sarah went back home to Fort Lauderdale, walked into the school principal’s office at the school, and quit her teaching job. It was difficult to do, but she knew if it was going to work, it had to be a clean break.

Next, was the difficult conversation with her boyfriend. They had discussed her business ambitions a few weeks earlier, but never figured it would materialize. Getting past the business end, they finally talked about her moving up to Gulf Shores while he stayed and worked in Ft Lauderdale. She knew it would not be easy but she had her bucket list and on it was her drive to open her own business, work hard and be successful.

Quickly, like a person with a mission, she moved all of her belongings out of her home in Ft Lauderdale, and into her parent’s empty house in Gulf Shores.

Settling in Gulf Shores, while making business plans, and building out her restaurant, she spent one semester taking cooking classes at Faulkner Community Culinary School. She moved into her parents beach cottage that was located next door to her grandparents out near Shell Banks church, and she threw herself into going to school, learning as much as he could, and making business decisions that would make or break her.

After dating long distance for around two years, her boyfriend was able to transfer offices to this area, and they moved in together in Orange Beach. After a month of sharing an apartment, they got engaged on the docks at Shipps Harbor Grill. They are going thru the process of planning their wedding which they’ve already agreed to be sometime in the fall of 2016.

The business, Sarah’s Homemade Cooking, has taken off and her reputation for great food is taking on its own credibility.

She attributes her success to the encouragement and support of family and friends, and her grandmother’s (Mrs. Howard Hinesley) recipes. The gumbo recipe has been in her family for years, and Sarah brags on it. Years and years ago, her grandmother got the recipe from a Creole lady in New Orleans. She adjusted it to taste, and claims it to be the best around.

As if Sarah isn’t busy enough, she teaches yoga classes at Glow Yoga in Gulf Shores two days a week where she has grown to be a part of another great community. She loves teaching and practicing yoga because she feels it allows her to take a step away from her busy day and slow down. Yoga makes her feel joyful, just as providing homemade cooking at Sarah’s Homemade Cooking makes her happy.

She has hopes that in a few years she will grow her business into a second location and that it will grow in our Gulf Shores community. She’s a member of the Coastal Alabama Business Chamber and proud of it. She loves Gulf Shores, and has no desire to live anywhere else. Gulf Shores is fortunate to have Sarah as part of our community, and I feel very fortunate to be able to call her a friend.

Dining

Guide featuring:

Bill’s By The BEach

l il r G r e iv R h is F nt • a r u a t s e R ’s ’s o b t o o B i es D in • im ’s B u • l u s L r e eam t : S e s k’s u e c r s a o s J i h y S s k f i c l a h u t T G • h c In a be e h t t a ’s r e w o h Baum e Hangout • Papa Roccos Th se u o H r e t s y O l a in Orig

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44 Beachin • October 2015

Bill’s By The Beach Seasonal Menu Appetizers Coconut Shrimp Bacon & Crab Cheesecake Smoked Tuna Giant Hushpuppies Fried Green Tomato Sliders Peel & Eat Gulf Shrimp Fried Mac & Cheese Bread Boule

Soup Chicken and Sausage Gumbo Crab & Corn Bisque Soup of the Day

Coconut Shrimp Appetizer

Salads Grilled Caesar Salad Apple, Pecan & Bleu Cheese Salad Goat Cheese Popper Salad House Salad

Visit bbtb.com/menus to view our $10 & UNDER LUNCH MENU

Lunch & Dinner Favorites The Beach Eats USA episode on Food Network featuring Bill’s By The Beach highlighted Chef Jon’s savory Bacon and Crab cheesecake creation, with rich flavors of bacon, crab, cream cheese and Vidalia tomato jam. Made entirely from scratch in-house, this popular and delicious appetizer is suitable to share.

View the full seasonal menu at bbtb.com/menus.

Menu subject to change without notice.

Porterhouse Pork Chop Cowboy Ribeye Steak Cowgirl Ribeye Steak Petite Filet Mignon "Catch of the Day" New Orleans Style Gulf Shrimp Platter Seafood Pot Pie Shrimp & Grits Pasta-laya Pecan Pesto Linguini Three Cheese Mac Spinach Alfredo Smoked Tuna Melt Classic Cuban Chef's Daily Taco Selection Bill’s Beach Burger Fried Shrimp Po'boy

251-948-5227 | 300 West Beach Blvd., Gulf Shores, AL 36542

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46 Beachin • October 2015

www.Desotosseafoodkitchen.com

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

Since

also been voted

• Friendliest Staff A ” t-visit res s u m “ f Sho 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, from 3pm - 5:30pm

Seafood Kitchen 138 West 1st Ave • Gulf Shores, AL • 251-948-7294

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October 2015 • Beachin’ 47

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

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)

(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

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 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)

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

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

(Served with your choice of two side dishes)

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 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

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

GulfVisitorGuide.com

48 Beachin • October 2015

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

Soup

& Dessert

py p HaouAr M M-6P 1 1 H Y EVE

Mon. thru Fri.

A RY D LL BAR S U E F PRIC CH T S BE E BEA H ON T

“HOME OF THE ORIGINAL”

Fish River Grill #3

Fish River Grill #2

GULF SHORES 1545 Gulf Shores Pkwy.

FOLEY 608 S. McKenzie

(Next to Rouses)

(Foley Plaza on Hwy. 59)

251.948.1110

251.952.FISH (3474)

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

Gulf Shores Later Hours Spring & Summer

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October 2015 • Beachin’ 49

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50 Beachin • October 2015

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 GETTIN’ STEAMED

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October 2015 • Beachin’ 51

’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.

52 Beachin • October 2015

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60 Beachin • October 2015

za! z of i rger” e P u B m y s o y u d H o d Beer, L ho’s Your Da to.” m r a W “W ing Toma e h t g n i Featur and the “Fly

& r a B r e t s y O 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!

Rocco’s Appetizers

14” LARGE

14” LARGE

14” LARGE

★ 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

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

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

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 Shrimp 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 Ultimate Chicken Sandwich ...............$9.95 Rocky’s Knock Out Burger..........$8.95 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 .........................................................

Papa’s Prime Steak Sandwich . $11.95

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62 Beachin • October 2015

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October 2015 • Beachin’ 63

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64 Beachin • October 2015

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ROUSES SHOPPING CENTER NEXT TO RITE AID AND UPS STORE 1545 GULF SHORES PKWY. GULF SHORES, AL

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