January 2019
beachin’ LIFE ON THE ALABAMA GULF COAST
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your tropical shopping/dining/entertainment destination only minutes from the beach. Experience open-air shopping at favorites like Target, BAM and Bed, Bath & Beyond—as well as chic boutiques and gift shops. Then relax with a cocktail and a bite to eat before enjoying a premium yet affordable movie experience at Cobb Pinnacle 14 Theatres. There’s something for every taste at Pelican Place!
pelicanplacegulfshores.com 3800 Gulf Shores Parkway | Gulf Shores
Welcome Snowbirds! Enjoy the Gulf Coast and all Pelican Place has to offer! Your Home Away From Home!
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Take A Walk On The Sunny Side! Unique Shops ~ Boutiques ~ Restaurants ~ Retailers
Apparel & Accessories Sunrays Sunrays Costa Del Mar Reef Havoc Tambos Surf Shack The Beach House Boutique
Beauty
Angel Nails KM Hair Studio M:25 Hair Studio Lovely Nails and Spa Skin So Perfect
Dining
Kitty’s Kafe Tuscany Pizza & Grill Mikato Coastal Cakes & Confections Bleu’s Burger The Yard Milkshake Shop The Wacked Out Wiener Margarita Loca Bar & Grill Dairy Queen Our Coffee and Wellness Bar
Pelican P lace
Home
Bed Bath & Beyond
Unique Shops and Entertainment
Thinique Medical Weightloss GNC Verizon Wireless Coleman Factory Outlet The Saucery Xit Escape Room Cohiba Dunes Cigar Bar Gourmet World Market Dollar Tree Books-A-Million Cobb Theatre BGIE Southern Sands Printing Company MAKO
is proud to introduce its new merchants! Help us welcome Bleus Burger, Coastal Cakes, Coleman, Everything Beautiful, Gourmet World Market, KM Hair Salon, Margarita Loca, The Yard Milkshake Bar, Skin So Perfect, Sunrays, Tambos, The Saucery, Tuscany Pizza and Grill, Xit Escape Room and Wacked Out Weiners while experiencing open-air shopping and dining at our other favorite retailers and restaurants. Only minutes from the beach, you’ll find something for every taste pelicanplacegulfshores.com 3800 Gulf Shores Parkway | Gulf Shores at Pelican Place!
beachin’
about the cover
A specialty publication of Gulf Coast Media
Parks Rogers parks@gulfcoastmedia.com
senior features editor
beachin’
19 January 20
publisher
LF COAST ALABAMA GU LIFE ON THE
Allison Marlow allisonm@gulfcoastmedia.com
Welcome to a new year! Why not make your first vacation of 2019 a stay at the new Lodge at Gulf State Park? Sit on the back porch and take in the beautiful view. Photo by Allison Marlow
design and layout Paige Marmolejo paige@gulfcoastmedia.com
advertising
LouAnn Love louann@gulfcoastmedia.com 251.943.2151 Frank Kustura frank@gulfcoastmedia.com 251.923.8129 Bethany Randall bethany@gulfcoastmedia.com 251.266.9982 Beachin’ magazine is published monthly by Gulf Coast Media, 901 N. McKenzie Street, Foley, AL 36535 251.943.2151 Distributed free by The Alabama Gulf Coast Convention & Visitor’s Bureau and at other locations throughout Gulf Shores, Orange Beach and Fort Morgan. All rights reserved. Reproduction without permission is prohibited. Gulf Coast Media accepts no responsibility in the guarantee of goods and services advertised herein.
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.”
8 Beachin’ ● January 2019
feature story The Lodge at Gulf State Park
The new lodge focuses on environmentally conscious design
10
contents Beach Art
14
Take a virtual trip through Alabama by viewing the artwork that adorns The Lodge
Out and About
14
Ribbon cutting at The Lodge at Gulf State Park
Sands of Time
24
A history of The Lodge
Beach Happenings
25
Make a resolution to create with local art classes
Nature
32
Helping Mother Nature with a controlled burn at Gulf State Park
Food
36
New restaurants at The Lodge
Taste of the Gulf
41
Where to eat at the beach
January 2019 � Beachin’ 9
One with the land and sea
Newly designed Lodge at Gulf State Park adheres to the highest environmental construction standards on the planet
BY ALLISON MARLOW When Hurricane Ivan roared into Gulf Shores in 2004 it took much of the 30-year-old Lodge at Gulf State Park with it out to sea. Today, the new Lodge stands in the footprint of the previous building. But designers have strived to make sure it leaves as few of its own footprints as possible. Every aspect of the complex is being held to the most rigorous environmental construction standards on the planet to co-exist peacefully with the dunes, animals and waves that surround it. Each building on the lodge property is pursuing various levels of environmental certification and will be the first time on the planet a commercial structure is recognized for its high level of commitment to sustainability and environmentallyfriendly design, meeting the goals of the LEED© Gold, SITES© Platinum, and FORTIFIED Commercial™ 10 Beachin’ ● January 2019
certifications. Every building including the Lodge itself, the learning campus and restaurant meet one of the three standards. “There is not any other place in the world that will have all three of those within the same project. It’s a really cool thing,” said Chandra Wright, The Lodge’s director of environmental and educational initiatives. The architecture of the buildings enables them to reduce energy and water consumption. Simple wood screens in the lobby reduces the heat load on the building and keeps tourists from being blinded by the sun filtering through the giant glass windows. Outside, the landscape is the opposite of plush, green, mowed lawns that many hotels boast. Instead The Lodge is nestled into a natural dune system and will continue to let the dune develop. All non-native species were removed including towering beachy palm trees
which are not native to Alabama despite the beach. Only three palms were left, Wright said, just past the end of the building that houses the guest rooms. Those were left to mark the end of the footprint of the original lodge. The modern sleeker design has also allowed for better use of the space. The original property had 144 rooms spread across a 30-acre site. The footprint of the new, re-imagined Lodge has been reduced to 21 acres but efficiently contains 350 rooms and suites. While the original facility was dangerously close to the Gulf, this smaller footprint is set back from the Gulf by 200-225 feet to allow for a more resilient dune system in front of it. While Alabama has been a leader in crating fortified homes to protect against violent weather, there have been few commercial projects that achieve the same level of protection.
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All of the Lodge’s buildings were part of a pilot project to translate the residential fortified home project to commercial needs. The result was a more resilient lodge. “The roof structure was strengthened, the pilings are thicker, the buildings are raised higher than the typical flood level,” Wright said. “We are preparing for those worstcase scenario storms. We expect to have damage but hopefully it will not be as bad as it would have otherwise been. Need proof that this building is meant to face down hurricane force winds? Open the outside door. It’s heavy. Really heavy. That’s because the glass is designed to withstand 150 mph winds. “A lot of thought went into how we build so next time there is a storm hopefully it performs well,” Wright said. The Interpretive Center, located 12 Beachin’ ● January 2019
next to the beach pavilion which will serve as a gateway to Gulf State Park, was the first building certified commercial in world. The Lodge was the second. Now designers of the Interpretive Center are working to meet the next challenge: Living Building certification. Only 21 buildings are certified in the world. To earn the accolade the building must generate more solar energy than it uses and collect and treat more rain water than it uses. Outside the Interpretive Center sits “Big Blue,” the turquoise tank that catches rain water and funnels it into an onsite treatment center. Once it is processed visitors to the Interpretive Center will use it for all their needs, including drinking. “Once it is up and running we will be the third commercial facility in the U.S. to treat rainwater for drinking,” Wright said. “We’re definitely the first
in Alabama.” While the environmental-friendly achievements are amazing, they also don’t come without hitting a few bumps. “Once you come up with these crazy ideas you say, this is great, now how are we going to make that work,” Wright said. “So that’s been part of that challenge through design construction and operation. This is great but how does this work in reality.” Once the Interpretive Center is functioning the staff has to complete a 12-month monitoring period to earn the Living Building designations. While the Living Building requirements may be difficult to achieve on a larger scale at the main lodge building, Wright said there are other environmentally friendly features. For example, the condensation created by the HVAC in the guest rooms is collected and used to refill
the pool. Straws in the restaurant are made from hay and bamboo. There are no single use water bottles used in the facility. Guests will find no tiny bottles of shampoo in their rooms but rather a bulk dispenser in the shower. “We try to be as sustainable and environmentally friendly as possible,” Wright said. “I have to remind our associates we won’t always be 100 percent perfect but we are committed to trying.” And The Lodge staff is committed to helping visitors understand why the changes are important. “We want people to understand why the buildings look the way they do, what the goals are and to think about their own impact on the environment,” she said. “If we can show that a major resort can do this then they can do it at their house. If we get away from single use plastic bottles and straws then I think we might see more changes.”
“We try to be as sustainable and environmentally friendly as possible ... We want people to understand why the buildings look the way they do, what the goals are and to think about their own impact on the environment.” — Chandra Wright, The Lodge’s director of environmental and educational initiatives January 2019 ● Beachin’ 13
Out and About
PHOTOS BY ALLISON MARLOW
Ribbon cutting for The Lodge at Gulf State Park
Governor Kay Ivey, center, and other dignitaries cut the ribbon during the ribbon cutting ceremony at the Lodge in November.
The Gulf Shores High School Band performed before the ceremony began.
Governor Kay Ivey
Navy JROTC cadets presented the colors to open the ceremony.
Tony Kennon, mayor of Orange Beach
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PHOTOS BY ALLISON MARLOW 16 Beachin’ ● January 2019
Lost and found Works by Alabama artists fill the halls of of The Lodge BY ALLISON MARLOW Alabama is white sand beaches and rich, colorful sea life. For those who are lucky enough to vacation on the state’s southern most points, this beach getaway may quickly become your favorite southern hotspot. But Alabama is also rich with beauty in its thick forests, farmlands and mountain foothills. Generations of families have tamed the land and grown industries of textiles, agriculture and aerospace. Now, visitors to the The Lodge at Gulf State Park can become lost in the beauty of the state, captured through the lens of its artists. They can also find themselves immersed in an Alabama they may not have known existed. The pieces include various mediums and are sprinkled throughout the lodge. On the first floor outside the halls of meeting rooms guests can linger in tidal pools, take a dip in Lake Shelby and explore the very edges of the coastline where beach meets sea. Each piece transports visitors to the water, its movement and its feel. On the second floor the pieces
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Tidal Pool 1 Deb Paradise, Hoover, Ala. Porcelain mounted to panel Inspired by found objects that water brings to the seashore
PHOTOS BY ALLISON MARLOW
focus on Alabama industries: aerospace, timber, textiles and more. If a stay in Gulf Shores marks your first visit to the yellowhammer state, never fear. You can take a virtual field trip across Alabama through a mural by Kyle Steed, located in Perch, the lodge’s seaside restaurant. The black and white hand-painted marvel stretches across an entire wall and is appropriately named Alabama the Beautiful as it will lead you on tour of all here that is great. Perhaps one of the largest and most stunning pieces graces much of the lobby wall. The work, Loggerhead, designed by April Hopkins and Zach DePolo of Mobile, mimics the trails left in the smooth sand by newly hatched loggerhead turtles. The piece glistens and changes as the sun hits it through the course of the day. Visitors are drawn to the fiberglass and sand structure. 18 Beachin’ ● January 2019
Loggerhead April Hopkins and Zach DePolo of Mobile, Ala. Fiberglass and sand Inspired by newly hatched loggerhead turtles heading to the sea
Children reach out to touch it. Imaginations soar. Take a stroll through The Lodge
at Gulf State Park and immerse yourself in the artwork. You won’t be disappointed.
arket GCAA ArJatnuM ary 12
Saturday, 9am-3pm terian Church Gulf Shores First Presby ores, Al 309 E 21st Ave, Gulf Sh
GCAA Art Marke
t
Saturday, February 9 9am-3pm Gulf Shores First Pres byterian Church 309 E 21st Ave, Gulf Shores, Al.
Gulf Coast
Arts
Alliance
251.948.2627 gulfcoastartsalliance.com 225 East 24th Ave Waterway Village, Gulf Shores Monday-Saturday 10:00 am to 5:00 pm
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Welcome to the Beach
FREQUENTLY ASKED QUESTIONS 1. Tents (no larger than a 10x10 ft.) are allowed on the beach, but they have to be placed behind (North of) the designated sign marker post and should be removed before night. Tents cannot be placed between the sign post and the Gulf of Mexico. This is for designated emergency and safety access.
BEACH FLAG WARNING SYSTEM
2. Pets are not allowed on the beach on the Gulf of Mexico or surrounding islands (Robinson, Bird, Walker). However they are allowed at the designated city Dog Park on Canal Rd. (Hwy 180) next to Sportsman Marina. All dogs should remain on a leash within the city limits.
YELLOW
3. Glass in any form (bottle, cup, container, etc.) is strictly prohibited on our beaches and islands.
GREEN
4. A yellow or green flag posted along gulf beaches means to use caution while swimming in the gulf waters and is permitted. A red flag means danger and one should not swim in the waters.
RED
Medium Hazard (light surf and or currents)
Low Hazard (calm conditions) High Hazard (rough conditions, such as strong surf and or conditions)
Double red flags mean that swimming in the waters is prohibited by law. Water Closed to Public Use
Purple means WARNING! A jellyfish or other marine threat. 5. All trails and parks are free and open from daylight to dusk 7 days a week. 6. Fires or flames are strictly prohibited on the beach. This includes grills, tiki-torches, lanterns, open fire pits, candles, fireworks, etc. 7. Jet skis, boats, and any other motorized vessels, are prohibited from launching along the gulf front beaches.
251-981-6979
City Hall • Mon-Fri 8am -5 pm
251-980-INFO City Infoline
DOUBLE RED
PURPLE
251-981-SURF Daily Beach Report
www.cityoforangebeach.com www.ospreycamera.com
which is being seen daily around the world 20 Beachin’ ● January 2019
Marine Pest (jellyfish, stingrays & dangerous fish)
You’ll love our greens. 9 Hole Par 3 Course Open to the Public Tee times not required
Lighted Driving Range Covered mats • Practice bunker
Daily Green Fees: $15.00 to walk 9 $20.00 to ride 9
Play all day for $30.00 Membership & Lessons Available
(251) 981-GOLF/4653 • 4700 Easy Street (off Canal Road)
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Sands of Time The History of the Gulf State Park Lodge There would not be a Gulf State Park without the vision of George C. Meyer. Mr. Meyer grew up in the north and his major dream was to acquire and develop land. His travels took him all over the United States. In the mid-twenties, a developer friend in Miami told him to look at the Florida coast, Long so he traveled from Pensacola to Mobile. He then went across Mobile Bay to the Henrietta Hotel. He met Mr. Mack which is Lake Shelby’s namesake. He agreed to take him over to the Gulf, crossing the lagoon by boat. At the time, only travel to the beach was by boat. Mr. Meyer was taken by the beautiful, white, sandy beach and clear Gulf water. He then asked, “Who owns the beach?” Mr. Shelby told him, the State of Alabama. As soon as he could, he went to Montgomery to file paperwork for a homestead. After the Depression, his property was sold for taxes many times, but he always worked to reclaim it. At one time, he owned 10,000 acres. In 1937, he knew to develop the beach property he had to have a road to the beach. He sold 4,522 acres to the state to help in developing the roads. With the help of the CCC boys, Civilian Conservation Corp. development started. A vast portion of the land was bayous and marsh with very little access. In 1939 the park officially opened. Prior to the offering of the land to the state of Alabama by Mr. Meyer, the central part of Pleasure Island was basically undeveloped except for the lagoon community. Except for the foresight of Mr. Meyer and the dredging of the Intracoastal Canal, development of the area would have been much later. The first real road into the area was through Gulf State Park. That road traveled from the canal through the park to the beach Casino where the new Gulf State Park Lodge now stands. This road is still the primary route through 24 Beachin’ ● January 2019
the park. However, even with the paving of the extension of State Highway 59 from the canal to the beach, there was still little convenient passage east to west until State Highway 182, “The Beach Road,” was completed. The Casino was used for many years, but in the late fifties it burned. Some were afraid it would be replaced with a gambling hall so local citizens asked the state to build a pier instead. Under the Lurleen Wallace Administration, the state built many camp sites, the Convention Center, a Beach Pavilion, Golf Course, etc. Through fires and hurricanes the Gulf State Park has continued to survive and Mr. Meyer’s legacy will live for a long time. Mr. Meyer died in 1959 and prior to his death he and his wife, Erie, established the George C. Meyer Foundation. Donations continue to provide valuable services to the Pleasure Island community. Local historian Margaret Childress Long moved to Orange Beach from Evergreen when she was just two months shy of her second birthday. Although she did spend 12 years in Creola she has always called Orange Beach home. Margaret and her husband Buddy live in the same house where Margaret’s parents lived for more than 50 years. Her dad paid $12,500 to Dr. Amos Garret of Robertsdale, her mom’s first cousin, in 1949 for the 300 ft. waterfront parcel. A teacher at Fairhope Middle and High Schools and Elberta Middle School, Margaret served the island as school board representative for six years. A fisherman, hunter and farmer, her father also owned a farm in Silverhill. Sons Wesley and Brooks have turned the farm into the popular Alligator Alley tourist attraction. Margaret has co-authored two books, “The Best Place to Be – The Story of Orange Beach, Alabama” and “Orange Beach Alabama – A Pictorial History” Acknowledgements: Once Upon an Island, Gulf Shores Women’s Club, 1964 The Best Place to Be, Margaret Childress Long Alabama Department of Archives and History
Beach Happenings MAKE A RESOLUTION TO CREATE!
Classes begin this month at the Gulf Coast Arts Alliance in Gulf Shores and the Coastal Arts Center in Orange Beach. Check out the descriptions and sign up now. Let 2019 be your year to create! Gulf Coast Arts Alliance 225 East 24th Ave., Gulf Shores For questions or to register call 251-948-2627 or visit www.gulfcoastartsalliance.com Coastal Arts Center of Orange Beach 26389 Canal Road, Orange Beach For questions or to register call 251-981-2787 or visit https://www.orangebeachal.gov/facilities/ art-center/about
CREATING A PAINTING IN 20 MINUTES
»» Gulf Coast Arts Alliance »» Jan. 14, 6 – 7:30 p.m. A demonstration at the Gulf Coast Arts Alliance, free and open to the public. Refreshments served.
ART WITH A FLAIR, OIL OR ACRYLIC »» Gulf Coast Arts Alliance »» Jan. 15, 9 a.m. – 4 p.m. A supply list is available at gulfcoastartsalliance.com, click on “Adult Classes”
BEGINNER WATERCOLOR CLASS WITH DIANNE MURRAY »» Coastal Arts Center of Orange Beach »» Jan. 9, 16, 23, 30 »» Time: 1 – 4 p.m. »» Cost: $120 Enjoy the excitement of Watercolor with this beginner’s class. No experience required. Anyone can learn to paint with this beautiful medium. We will explore materials, techniques, and how to produce vibrant paintings using a split primary palette. We will also introduce Color Theory and color mixing. Students will produce several paintings.
CALLIGRAPHY, THE ART OF BEAUTIFUL HANDWRITING »» Gulf Coast Arts Alliance »» Saturdays, Jan. 19 through Feb. 9, 10 a.m. – noon $150.00 for the four- week class. Supplies needed include Higgins Calligraphy waterproof black ink, 2 ½ ounce and Speedball Calligraphy Set with nib holder and six nibs.
FLAMEWORKING GLASS: BORO BASICS WITH GREGG HOFF »» Coastal Arts Center of Orange Beach »» Pick a Friday: Jan. 11,18 or 25 »» Time: 11 a.m. – 2 p.m. »» Cost: $110, Limit of six students per class. Discover the thrill of working with molten glass in this one day introduction to the art of flameworking! Flamework, also referred to as Lampwork, is the process of melting glass tubes and rods in front of an oxygen/propane torch. Flameworking borrows many of the same techniques used in the hot shop, but in a much smaller and intimate setting. The craft allows for a high level of detail, perfect for glass bead making and sculptural work. In this beginner level class, we will explore the basics of working with borosilicate glass in front of the flame. Topics will include; studio safety, basic tool use, use of a torch and compressed gasses, and melting clear and colored glass. Students can expect to take home several pieces of their own creation! Supply List: Supplies will be provided by the instructor and are included in the cost of class.
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FUSED-GLASS ORNAMENT WITH SANDRA KRAUSE »» Coastal Arts Center of Orange Beach »» Please call Brandy at the Art Center for dates 251-981-2787 »» Held Mondays, Wednesdays, Fridays from 1 – 3 p.m. »» Cost: $100 Three-session class (class is limited to 4 people) Have you- been curious about fused or kiln formed glass? Learn how to cut and assemble glass pieces to create two Christmas ornaments. Also learn about the different stages involved in firing glass and about the changing properties of glass as it heats and cools. Closed toe shoes,and long pants must be worn. Safety glasses provided. Class 1: -What is Fused Glass vs Blown Glass? -The stages of Fusing in the kiln. Heating and cooling requirements. -Cutting glass, straight lines, use of tools. -Cleaning class and getting projects in the kiln Class 2: -Cut second ornament. -smooth edges with hand sanding on first ornament if needed. -add bail to first ornament and sign back. Class 3: -Finish second ornament. -Make any finishing touches to ornaments.
THE ESSENTIALS OF OIL PAINTING »» Gulf Coast Arts Alliance »» Feb. 18 – 19, 9 a.m. – 4 p.m. each day $200.00, a supply list is available at gulfcoastartsalliance.com, click “Adult Classes”
LET’S PAINT WITH JANE SELLIER »» Coastal Arts Center of Orange Beach »» Jan. 9 – Feb. 27 »» Time: 9:30 a.m. - noon »» Cost: $100 This class is for both beginning painters & also those who have a little more experience. If you’re just starting, you’ll be shown the basics in step-bystep demonstrations so you can learn to enjoy the process of painting. No drawing or previous art experience is necessary or even preferred. You’ll end up saying “So that’s how it’s done. I can do that too!” For painters with a bit more experience, bring your painting stuff, a picture to use as a painting reference & any size canvas. This class encourages you to express your own style. Help is provided in approaching the subject & using the tools but interpretation is up to the artist. This is an energetic class so come prepared to have a good time! 26 Beachin’ ● January 2019
DRAWING 101 WITH CHRIS MURRAY »» Coastal Arts Center of Orange Beach »» Jan. 3, 10, 17, 24 »» Time: 1- 4 p.m. »» Cost: $100 Do you want to learn how to draw but are not sure how to get started? Then this class is for you! Starting with the fundamentals, we will explore the basics of form, value and shading, perspective, and composition by drawing from life. We will learn how to see with an artist’s eye and build the knowledge base to insure confidence in your drawing skills. No previous experience necessary!
MARDI GRAS BEADING CLASS »» Gulf Coast Arts Alliance »» Wednesday, Feb. 27, 10 a.m. – noon »» $30, bring beads if you have them
INTERMEDIATE WATERCOLOR WITH DIANNE MURRAY »» Coastal Arts Center of Orange Beach »» Jan. 3, 10, 17, 24, and 31 »» Time: 9 a.m. - noon »» Cost: $120 This class is designed for those with a basic knowledge of watercolor and materials.We will focus on expanding your skills and learning how to paint more dramatic and realistic paintings. We will explore different painting surfaces and color mixing, as well as value, perspective, composition, and color harmony.
DEMYSTIFYING OIL PAINTING WITH CHRIS MURRAY »» Coastal Arts Center of Orange Beach »» Jan. 7, 14, 21, 28 »» Time: 1 – 4 p.m. »» Cost: $125 No medium can compare to the richness, vibrancy, and malleability of oils. In this class we will learn the tricks, tips, and techniques developed by the Great Masters. We will delve into color theory and mixing, painting light and value, the rules of composition, various applications of paint, and proper use of materials. We will paint from life and learn the methods and skills needed to paint beautiful still-lifes, landscapes, and portraits. No previous experience necessary.
TIPS AND TRICKS OF PHOTOGRAPHY WITH YOUR DIGITAL CAMERA »» Gulf Coast Arts Alliance »» Wednesday, Feb. 20, 10 a.m. – noon »» $30, bring your digital camera.
10% Off Storewide GIGI’S BEACH RETREAT: January 10, 11, 12, 2019 January 17, 18, 19, 2019
SNOWBIRD CLASSES January & February. 2019
Open Monday-Saturday 9am-5pm
Call 251-971-2005
10062 Tony Drive, Foley, AL 36535 (Co. Rd. 20, East of Hwy. 59on the left before the Beach Express)
www.gigiscrapbookin.com
Billy’s Seafood If It Swims, We’ve Got It! Open Air Seafood Market
BILLY’S MOM’S SHRIMP SALAD
251-949-6288
Co. Rd. 10 W. on Bon Secour River
www.billys-seafood.com
WATERCOLOR 201 WITH DIANNE MURRAY »» Coastal Arts Center of Orange Beach »» Feb. 6, 13, 20, 27 »» Time: 1 – 4 p.m. »» Cost: $120 Continue your watercolor journey with us in February. We will focus on learning new techniques and perfecting those learned in Beginning Watercolor. This class is open to anyone with basic watercolor experience and supplies. We will look at painting on different surfaces, more color theory, as well as composition and how to add drama to your paintings.
$5.00 OFF
5 LBS. OR MORE
HEADLESS SHRIMP $1.00 OFF PER LB. (Not Valid with Any Other Coupon or Discount)
WE SHIP SEAFOOD Open Monday-Saturday 7am-5:00pm
January 2019 ● Beachin’ 27
Shop & Dine
Histor
Downtow Foley A L A B A M A
Welcome Center located at 104 N. McKenzie Street
VisitFoley.org 108 S. Alston Street, Foley, AL 36535
(251) 971-TANN
To Advertise Call Bethany Randall at 251-266-9982 28 Beachin’ ● January 2019
1
4
2
5
Holmes Medical Museum
111 W. Laurel Ave Foley, AL 251-970-1818 Open Monday-Saturday 10 am-2 pm
Free Admission
6
Fol A LA B
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wn Foley 11
109 West Laurel Ave. Foley, AL 36535 www.gypsyqueenjava.com
200 Hwy. 59 So., Foley, Al.
251.943.2941
A full service coffee bar “Espresso, Chai, & Others”
7 8
M-F 10 am – 4 pm Sat. 10-3 pm www.hollisinterior.com
FOLEY ALABAMA RAILROAD MUSEUM FREE 251-943-1818 125 E. Laurel Ave., Foley, AL www.FoleyRailroadMuseum.com 12
ley A M A
“We Buy Gold & Silver”
Parke Place Jewelry 105 S. McKenzie St. Foley, AL 36535
(251) 943-7225 M-F 10am-5pm Sat. by appointment
9
www.ParkePlaceJewelry.com
To Advertise Call Bethany Randall at 251-266-9982 January 2019 ● Beachin’ 29
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 30 Beachin’ ● January 2019
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
January 2019 ● Beachin’ 31
BY ALLISON MARLOW In nature, fire is essential to life. At Gulf State Park the seeds of the longleaf pine won’t germinate unless it is on bare mineral dirt. Without fire, the seeds cannot reach the soil. The giant foxtail plant refuses to grow if the soil is not rich with salt. Fire pushes ash into the ground and mimics salt’s chemical composition making the foxtail happy again. Undergrowth kept small by regular burns produces better quality food for wildlife. Wild tall grass is burned away and allows the sun to reach the flowers and berries. But intentionally setting flames so close to buildings, businesses and human residences is tricky. 32 Beachin’ ● January 2019
“Fire is very, very important for our park but we don’t want it to move out of the areas where it is needed,” said Kelly Reetz, Gulf State Park naturalist. “Doing a prescribed fire in our area is very difficult.” The park works closely with the Alabama Forestry Commission to pick the most weather friendly day to light the blaze. In a park where rain is frequent, heat is nearly constant and sea breezes are unpredictable completing a prescribed burn is extremely difficult. In early November rangers set a goal to burn 167 acres but came just shy of the mark since many interior areas of the forest still had standing
water and were too wet to burn. Normally forest fires ignite on their own. In fact, many plants are designed to carry the fire through the thick foliage. The oily saw palmetto helps to push the fire through the region. Native wire grass holds the pine straw off the forest floor so the fire can run across it without hurting the plants below. Trees here have extra thick bark that protect their inner structure. With a 10-month, subtropical growing season, the forest can quickly grow out of control. Vines climb trees and choke them, or create ladders the fire can climb. Once the fire reaches the crowns,
PHOTOS BY ALLISON MARLOW
moving past the protective bark, the trees will succumb to the flames. In populated areas and parks the human caretakers do not allow the fires to ignite naturally. Instead, they light the fire when they know they can control its behavior. The forestry commission supplies them with a fire weather page to help predict a day where the weather will help keep the flames in check – not too wet, not too hot and definitely not too windy. During last month’s burn helicopter crews were able to participate and train as well. In a forest fire the helicopter crew would scoop water from the lake and dump
it on the fire to help extinguish it. At Gulf State Park they were able to train and keep the wooden boardwalks wet. Helicopter crews did not extinguish the prescribed burn. Instead Reetz said the fire was pushed back and toward the center of the burn area. Once the edges of the region were black and burned the fire had no choice but to continue moving to the center, until there was no fuel left. Once it reached the center and used all the built up foliage it simply
ran out of stuff to burn and died. Reetz said the park tries to complete a prescribed burn every year but weather conditions make it tough. The tiny window of opportunity is shrunk further in some parts of the park by the start of the Bald Eagle mating season on Dec. 1. Once the birds are actively nesting rangers have to wait until the end of May to try the burn again. At that point, the soaring heat index is too high and the trees will become scorched. January 2019 ● Beachin’ 33
34 Beachin’ ● January 2019
Grcteioantof
Contemporary Home Décor, Fashion, and Accessories with a Beach Flair
Sele New Arrivals
Huge
Discoun ts on Sa le Mercha ndise
Apparel, Gifts, Home Decor, Jewelry, Kids, Living, Pets THE WHARF 4776 Wharf Pkwy Ste 110 Orange Beach, AL 36561
FOLEY 219 S McKenzie St. Foley, AL 36535
FRENCH QUARTER 719 Royal St. New Orleans, LA 70116 504-522-9222 January 2019 ● Beachin’ 35
DINING at THE LODGE The Lodge at Gulf State Parks offers several innovative dining experiences.
Woodside Restaurant at Gulf State Park BREAKFAST: 7 – 10:30 a.m. LUNCH: 11:30 a.m. – 2 p.m. DINNER: 5:30 – 9 p.m. Times are subject to change at management’s discretion. Woodside is a little slice of bliss among the long leaf pines. It’s a place where families, hikers, riders, locals, and visitors can all come together to enjoy a great meal. Find a shady spot under one of our live oak trees, in our screened in porch or air-conditioned dining room and get out of the sun. Whether you want a Middle Lake Double Burger, Armadillo Biscuit Bowl, or homemade vinegar pie, you can find it here. This is the kind of place where diners can sit back and sip a drink outside while listening to music, playing horseshoes, or just stare up at the stars. 36 Beachin’ ● January 2019
Foodcraft Foodcraft offers a warm and welcoming space both indoors or al fresco on the patio. An energetic atmosphere is created with programming on display at the daily buffet and action stations. Open for breakfast, lunch and dinner, Foodcraft showcases local farmers’ and fishermen’s bounties.
With seating for 198 (110 indoors and 88 patio), it is open to the public. Reservations are recommended. Ala-carte menus available. Semiprivate dining room available. Complimentary valet parking.
SAMPLE MENU ITEMS INCLUDE: • Shrimp & Grits | Shrimp, Bayou Cora Grits, Spiced Cream Reduction A southern classic dish bringing together the incredible flavors of The Gulf Coast’s finest Royal Red Shrimp, Deep South Heirloom Grits and fun twist of Local flavors. • Fried Oyster Flat Bread | Corn Breaded Oyster, Pickled Onion, Arugula, Mozzarella Cheese, Smoked Bacon Oysters only sourced from The Gulf Coast, lightly dusted in Heirloom Corn Flour from Bayou Cora and paired with locally farm raised ingredients
The Dragonfly Pool Bar & Grill – coming 2019
Open seasonally for lunch and dinner until 11 p.m.
The Dragonfly offers stunning views of the Gulf. Come as you are and grab a seat at the bar or a table on the patio or in the breezeway. Our servers are also ready to take your order and deliver directly to your pool side seat. Enjoy your favorite beverage, anything from our menu and even an ice-cold towel. The Dragonfly menu features burgers, flatbreads, wraps, salads, hand dipped ice-cream and more.
January 2019 ● Beachin’ 37
Perch
Perch provides a refined dining SAMPLE MENU ITEMS INCLUDE: experience for guests while they • Whole Lionfish | Flash Okra,Gulf Roasted Tomato, admire theFried, expansive views from Grits, Crawfish Cream the second floor. Indoor and terrace This Dish is an example of how we are working to assist in the removal effort of various invasive species and combining that with the efforts of the local farms in the area and bring a delightful presentation to our guest. • Green Tomato & Greens | Shaved Green Tomato, Heirloom Field Green, Green Goddess Dressing A fun twist on a Classic Southern Dish infused with bright flavors from the Farms of Baldwin County
HOURS: Sunday – Wednesday: 4 – 11 p.m. Thursday – Saturday: 4 – midnight Times are subject to change at management’s discretion. Perch provides a refined dining experience for guests while they admire the expansive Gulf views from the second floor. Indoor and terrace seating presents a warm and modern atmosphere where diners can enjoy an inviting menu featuring the highest quality, locally-sourced products from local fishermen and regional farmers and producers. The seasonality of the region will be the driver of its fresh daily dinner offerings. With seating for 168 (indoor and terrace), it is open for dinner, nightly. Complimentary valet parking. Reservations are recommended. Private dining room available.
Roasted Oak Coffee & Wine Bar HOURS: Open Daily from 6 a.m. – 10 p.m. Times are subject to change at management’s discretion. Located in the Lodge’s main lobby, Roasted Oak Coffee & Wine Bar is a modern café bar where guests can enjoy a selection of locally crafted coffees, infused teas, house-baked breakfast goods and light lunch offerings. In the evening, Roasted Oak transforms into a local wine bar featuring carefully selected wines, craft beers and light bites. Morning selections include: cold pressed juices, infused teas, pastries, croissants, parfaits. Lunch and evening cold shareable selections include: salads, sandwiches, paninis, charcuterie plates. 38 Beachin’ ● January 2019
Environmental initiatives at all Lodge dining experiences • Food and Waste Reduction: The hotel team recycles all cooking oil and sorts trash into separate bins for composting, animal feed, recycling and more. The hotel also uses plant-based water bottles, Hay Straws® and straws made from reusable bamboo shoots, all of which are biodegradable and made from abundant resources. • Conscientious Menus: The Lodge participates in the Zero Single Serve Initiative, which promotes discontinuing single serve items to guests and practices local sourcing and invasive species fish harvesting to help eliminate non-indigenous saltwater species from the Gulf.
January 2019 ● Beachin’ 39
ALABAMA GULF COAST
‘Reel in o customers etss your busin
DEEP SEA FISHING TOURNAMENT 2019 Reach your customer base by advertising in the First Annual Alabama Gulf Coast SLAM Deep Sea Fishing Tournament official program. • 20,000 anglers expected to visit our area to participate in the tournament. • 30,000 copies distributed in more than 200 free racks, condos, hotels, welcome centers and The Alabama Charter Fishing Association. • Tournament will take place from April 20th to May 19th and will attract anglers and fishing customers to enjoy the best saltwater fishing on the Gulf Coast. • Competitors will get to do what they love most – fish! From catching fish to weigh-ins and many more activities! These anglers and their families will be looking for services and entertainment during their stay. • The tournament is open to anglers and fishermen and women from all over the country are invited to compete for over $100,000 worth in prizes spread among several categories, and one lucky angler will take home a brand new truck! • The tournament is designed to bring anglers and their families to our coastal community to promote a sense of unity and friendly competition among the worldwide fishing community during these festivities.
Call us today to advertise in the official program:
251-943-2151 (Deadline to place ads is March 6 th)
GULF COAST MEDIA THE COURIER • THE ONLOOKER • THE ISLANDER • THE BALDWIN TIMES
40 Beachin’ ● January 2019
taste of the Gulf Coast Featuring Executive Chef Rob Benson of Cosmo’s Restaurant & Bar
in this issue
Bill’s By the Beach Cactus Cantina Cosmo’s Restaurant & Bar DeSoto’s
Fish River Grill Kiva Dunes Grill LuLu’s Original Oyster House Tacky Jacks January 2019 ● Beachin’ 41
42 Beachin’ ● January 2019
January 2019 ● Beachin’ 43
Aw Wi ar nn d ing Daily i Lunch Specials
includes Swamp
& Dessert
py p HaouAr M M-6P 1 1 H Y
Soup
Mon. thru Fri.
A RY D LL BAR S FU PRICE H T BES E BEAC H ON T
EVE
“HOME OF THE ORIGINAL”
Fish River Grill #3
Fish River Grill #2
(Next to Rouses)
(Foley Plaza on Hwy. 59)
251.948.1110
251.952.FISH (3474)
GULF SHORES 1545 Gulf Shores Pkwy.
FOLEY 608 S. McKenzie
Now Open: Fish River Grill by the Bay 19270 Scenic Hwy 98, Fairhope, AL • 251.928.8118 Hours: Monday - Saturday 10:30 a.m. - 9 p.m. Gulf Shores Later Hours Spring & Summer
44 Beachin’ ● January 2019
Aw Wi ar nn d ing 1545 Gulf Shores Parkway • Gulf Shores, Alabama (Next to Rouses)
251.948.1110
OMG! SHRIMP FEAST POBOY!!!
CHOSEN IN TOP “100 DISHES TO EAT IN ALABAMA BEFORE YOU DIE” GRILLED or FRIED AUTHENTIC SOUTHERN COOKED SEAFOOD PLATTERS
(Served w/ Fries, Coleslaw, Hushpuppies, Fried Okra, Tartar or Cocktail Sauce & Swamp Soup) Bayou Seafood Platter - Fried Gator, Frog Legs, Shrimp, Oyster, Catfish Seafood Platter - Fried Shrimp, Oyster, Catfish RAW Cajun ls Golden Fried Catfish Platter (U.S. Raised) o t OYS h Pis g Crawrefis in TER th o Fried Select Oyster Platter N ’s The B ! A {Fair Like ‘Em Fried Shrimp Platter - (Approx. 14-15) hope R by th Fried Gator Platter e Ba y
VOTED BEST BURGERS IN BALDWIN COUNTY
}
Hurricane Burger • Hillbilly Melt • River Burger • Shroooom Burger Swamp Burger • Bleu Cheese Bacon Burger
REDNECK REUBEN • ALABAMA CHICKEN MELT PoBoys • Chicken • Shrimp • Oysters • Gator • Frog Legs Crawfish Pistols • Catfish • Whitefish • Stuffed Crab ***Cajun Crawfish Pistols Dinner (2) w/ Fries & Slaw*** OMG! Shrimp Feast Po-Boy • Seafood BLT
APPETIZERS ~ SALADS ~ POBOYS & SANDWICHES ~ KIDS MENU DON’T FORGET YOUR SWEET THANG
“Sweet Thang” Signature Dessert! Redneck version of a New Orleans Beignet & Granny’s Apple and Peach Cobbler Rolled in Powdered Sugar. Mmmmm...this “thang” is SOOOOOO good!
BEST BAR PRICES ON THE COAST ~ SWAMP JUICE ~ BUSHWACKER DIXIE DARLIN’ ~ MARDI GRAS MARGARITA
608 S. McKenzie Street (Foley Plaza on Hwy. 59) Foley, Alabama
251.952.FISH (3474)
19270 Scenic Hwy. 98 Fairhope, Alabama
251.928.8118
1545 Gulf Shores Pkwy (Next to Rouses) Gulf Shores, Alabama
251.948.1110
Hours: Monday - Saturday 10:30 a.m. - 9 p.m. • Gulf Shores Later Hours Spring & Summer
January 2019 ● Beachin’ 45
EESSTT B B D D E E T T O VVO ODD OO FFO N N A A C C I I X M MEEX EE G UULLFF G H H T T N O ON OAASSTT!! CCO
Mexican Grill OUR PER BEACH B DIDO L LOCATIO VD. N SERVING IS BREAKFA ST!
NETTW IIOONNSS
LLOOCCAA IINN W NNOOW BBEEAACCHH G G N N OORRAA EEHHOOPPEE!! & & FFAAIIRR
25311 Perdido Beach Blvd. | Orange Beach, AL. | 251-981-4628 108 N. Section Street | Fairhope, AL. | 251-517-9896
25908 Canal Rd. | Orange Beach, AL. Suite A @ 161
251-974-0060
Mexican Grill
3849 Gulf Shores Parkway | Gulf Shores, AL. Located in Sunset Plaza
251-943-8115
5121 North 12th Avenue | Pensacola, FL. Near Pensacola State College
850-912-8565
www.MyCactusCantina.com www.MyCactusCantina.com
FREE
Small Cheese Dip with purchase of 2 Entrees Up to $3.99 Value
Mex M exic ica can G Grri rill
Dine In Only. 1 coupon per table and not valid on to go orders. Please mention coupon when ordering. Not valid with other discounts, specials or coupons. Expires 1/31/19. Beachin’ January 46 Beachin’ ● January 2019
tarters
a jitas
cactus guacamole
a sizzling plaTTer oF bell peppers and onions wiTh your choice oF meaT. all FajiTas are served wiTh leTTuce, pico de gallo, sour cream, guacamole and choice oF Two (2): mexican rice, black beans, cacTus griTs or reFried beans
3 aMigos cheese dip
Large bowl of our delicious cheese dip with grilled shrimp, steak* and chicken. Served with pico de gallo on the side and your choice of warm corn or flour tortillas so you can roll your own tacos 9.99
Cantina Sampler
A trio of our famous cheese dip, pico de gallo and guacamole. Served with a heaping basket of tortilla chips. No substitutions please 9.49
cactus guacaMole
Fresh chunks of avocado mixed with tomatoes, onions, light jalapeños, lime juice and cilantro large 8.49 small 4.49
chicken wings
cheese dip
Eight flavorful chicken wings tossed in our unique sauce, served with your choice of dressing 9.99
large 6.99 | small 3.99
chicken Fingers
large 7.59 | small 4.59
Four lightly breaded chicken strips served with fries and your choice of dressing 8.99
cheese cu rds
For one
chicken shriMp steak*
or two
11.99
20.99
12.99
21.99
13.99
23.49
all Tacos are orders oF Two or Three and are served in your choice oF soFT Flour or crispy corn shell. includes choice oF Two (2): mexican rice, black beans, cacTus griTs or reFried beans
piña fajitaS
A cored pineapple half stuffed with grilled chicken on a bed of sautéed bell peppers and onions 15.99 subsTiTuTe: sTeak* +3.00 | shrimp + 2.00
Bean & cheese dip
tacos Mexicanos
BeeF & cheese dip
large 7.49 | small 4.59
haBanero salsa 1.99
texaS fajita naChoS
Choice of grilled steak* , chicken or shrimp with sautéed onions and bell peppers on a bed of refried beans in a crispy tortilla shell with lettuce, tomatoes and sour cream, drizzled with cheese 8.99 A large crispy tortilla shell on a bed of refried beans, filled with lettuce, tomato, sour cream and your choice of shredded chicken or ground beef with a side of our cheese dip 7.49
Fajita nachos
Grilled chicken over lettuce, spinach, avocado and diced tomatoes, topped with pico de gallo 8.99 subsTiTuTe grilled sTeak* + 2.49
grande sup reMe nachos
Tortilla chips topped with black or refried beans, seasoned shredded chicken or ground beef, lettuce, tomatoes, sour cream, jalapeños and melted cheese 9.99 sub sTeak* or grilled chicken 1.99
nachos
cheese nachos 5.99 cheese & beeF 7.49 cheese, beeF & bean 7.49
cheese & bean 6.49 cheese & shredded chicken 7.99
cactus grilled chicken salad
gulF coast seaFood Bu rrito
A blend of Triggerfish and shrimp mixed with fresh pico de gallo, house spices and tomato salsa, then topped with cheese dip and red burrito sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 12.99
seaFood Quesadilla
shriMp diaBlo
Guacamole with iceberg lettuce, tomatoes and shredded cheese 4.99
caldo de caMarón (shriMp)
Shrimp cooked in hot sauce with Mexican rice, onions, mushrooms, cilantro and slices of avocado. bowl 8.99 • cup 4.99
caldo de pollo
Authentic Mexican style chicken soup bowl 6.99 • cup 3.99
Grilled shrimp and Triggerfish with fresh pico de gallo, sautéed onions and bell peppers. Served with sour cream, lettuce and tomato on the side 10.49 add rice and/or beans + 2.49
shriMp tacos
Filled with shrimp grilled with garlic butter and topped with lettuce, pico de gallo, avocado and honey habanero sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans Two Tacos 11.49 | Three Tacos 13.49
Bu rrito ranchero
Large flour tortilla filled with grilled steak* or chicken, grilled onions, peppers and topped with our zesty ranchero salsa and melted cheese. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 10.99
california burrito
cactus grilled Bu rrito
Large flour tortilla with grilled steak* or chicken and covered with our cheese dip. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 9.49
California Burrito
Grilled steak* or chicken, Mexican rice, black or refried beans and your choice of mild or hot salsa rolled in a large flour tortilla. Topped with cheese dip, sour cream and avocados 13.49
VegetaRian Veggie Fajitas
Grilled tomatoes, spinach, broccoli, mushrooms, green and red bell peppers and onions. Served with Mexican rice, beans, lettuce, sour cream, guacamole and pico de gallo accompanied with flour tortillas 9.99 For Two 17.99
spinach and MushrooM Quesadilla
Flour tortilla stuffed with melted cheese, sautéed spinach and mushrooms with sour cream, lettuce and tomatoes served on the side 7.49 add rice and/or beans + 2.49
shriMp & grits
carnitas
Slow-simmered pork tips cooked with sautéed onions. Served with fresh tortillas, lettuce, guacamole, pico de gallo and sour cream 12.99
shriMp cocktail
Shrimp in our cocktail sauce. Served with fresh avocado and crackers 12.99
chiMichanga plate
spinach enchiladas
Two enchiladas filled with sautéed spinach and tomatoes and topped with enchilada sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 7.99
cactus Veggie Bu rrito
Seasoned mixed veggies wrapped in a large flour tortilla, topped with sour cream and avocado. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 8.49
Flan
A traditional sponge-based custard with a sweet filling 5.49
sopapilla 2.99
Fried cheesecake chiMichanga
chu rros 4.99 Fried ice creaM 4.29
ruM sisters
With strawberry sauce 7.49
chocolate taco
Chocolate dipped ice cream taco 5.49
Gourmet alcohol infused cakes from orange beach! Ask your server for this weeks special flavor!
twisted sista
Dark chocolate, Kahlúa and white rum 6.49
ids ’ Menu cactus Fingers
Chicken fingers with fries 5.99
taco
Chicken or beef taco served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 5.99
enchilada Meal
Cheese, chicken or beef enchilada served with your choice of two (2): Mexican rice, beans, Cactus grits or fries 5.99
Mini nachos
Mini Quesadillas
Kid-sized quesadillas stuffed with cheese and chicken or ground beef and served with your choice of two (2): Mexican rice, beans, Cactus grits or fries 5.99
cactus Mini Bu rrito
Beef or shredded chicken burrito served with your choice of two (2): Mexican rice, beans, Cactus grits or fries 5.99 subsTiTuTe sTeak* or grilled chicken for 1.50.
served wiTh leTTuce, TomaToes, sour cream and cheese. add rice and/or beans + 2.49
BeveRages
Fajita Quesadilla
Grilled steak* or chicken with sautéed onions and peppers. Served inside a flour tortilla with melted cheese 10.49
shredded chicken 6.49 ground BeeF 6.49 cheese only 5.49
Bu rrito • chile relleno • enchilada taMale • taco • chalupa • tostada
any one
any two
7.99
9.49
any three 10.49
la cartE BeeF or shredded chicken taco 2.49 BeeF or shredded chicken enchilada 2.59 grilled chicken taco 2.99 grilled steak* taco 3.49 triggerFish taco 3.49 shriMp taco 3.49 gringo taco 3.49 BeeF Bu rrito 2.99 grilled chicken Bu rrito 5.99 chile relleno 3.49 or
shriMp 6.99
grilled steak* strips 7.99 BeeF or chicken chiMichanga 7.99
ides aVocado slices 2.69 diced toMatoes .99 onions .99
lettuce .99
salsa Verde .99 Mexican rice 1.99 Black Beans 1.99 cactus style cheese grits 1.99 rice & Beans 3.99 pico de gallo 1.79 shredded cheese 1.49
grilled chicken or steak Quesadilla
Grilled chicken or steak* served inside a flour tortilla with melted cheese. Served with lettuce, sour cream and tomatoes 9.49
s
reFried Beans 1.99
Grilled steak*, chicken and shrimp with sautéed onions and Grilled shrimp served inside a flour tortilla with melted cheese. peppers served inside a flour tortilla with melted cheese 11.49 Served with lettuce, sour cream and tomatoes 10.99 texas fajita quesadilla
tu
-cantina+
grilled chicken For children 12 years and younger. includes soFT drink or Tea (dine-in only). add 2.00 For adulTs
Cheese and chips nachos 5.99
shriMp Quesadilla
ac
grilled steak* Burrito 7.49
Quesadill as texas Fajita Quesadilla
c
A large flour tortilla stuffed with beef or shredded chicken, then lightly fried 9.99 add sTeak* or grilled chicken + 1.99
A dessert sampler of ice cream and churros. Serves four 8.99 With ice cream 4.79
arroz con pollo
Grilled chicken and cheese dip over a bed of Mexican rice 8.49
served wiTh your choice oF Two (2): mexican rice, black or reFried beans or cacTus griTs. addiTional charges For sTeak*, grilled chicken or shrimp
Chicken breast smothered in bell peppers, onions and our cheese sauce 12.49
A bowl of our delicious Cactus style grits mixed with our seasoned jumbo shrimp 9.49
helado grande
chicken diaBlo
Grilled chicken cooked in our homemade spicy, cheesy sauce. Served with your choice of two ((2): Mexican rice, black beans, Cactus grits or refried beans 12.49
coBos
pollo cactus Melt
Grilled shrimp cooked in our homemade spicy, cheesy sauce served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 12.99
Desserts
texas Bu rrito
Ground beef or shredded chicken rolled in a flour tortilla, covered with cheese and topped with lettuce and sour cream. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 9.49
hueVos rancheros
Fried eggs over lightly fried corn tortillas, topped with tomato-chili sauce 9.49
*These iTems are cooked To order: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
Burritos
Bu rrito Mexicana
texas tacos
One steak* taco, one grilled chicken taco, one shrimp taco served with pico de gallo, lettuce and cheese 13.49
taQuitos
Three rolled and lightly fried corn tortillas filled with seasoned shredded chicken or ground beef. Served with pico de gallo, lettuce, sour cream, and cheese dip 10.99
triggerFish tacos
Local Gulf Triggerfish grilled and served on a soft flour tortilla or crunchy corn tortilla with lettuce, pico de gallo, avocado and honey habanero sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans Two Tacos 11.99 | Three Tacos 13.79
guacaMole salad
Large flour tortilla stuffed with grilled steak*, chicken and shrimp, grilled onions and bell peppers, covered in our cheese dip and salsa. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 11.99
enchilada sup reMe
One shredded chicken, one beef, and one cheese enchilada topped with lettuce, tomato and sour cream 10.49
eafood
taco salad
Spinach, iceberg lettuce, pico de gallo, mushrooms, shredded cheese, avocado and sour cream with your choice of dressing 5.99
Grilled steak* or chicken on a bed of tortilla chips with onions and bell peppers. Topped with cheese dip and sour cream 10.99
carne asada
Grilled steak* presented on a bed of sizzling onions and bell peppers with pico de gallo, guacamole, lettuce and sour cream 12.49
piña fajitas (chicken)
Grilled steak*, chicken and shrimp on a bed of tortilla chips with onions and bell peppers. Topped with cheese dip and sour cream 12.49
gringo tacos
TradiTional plaTes are served wiTh your choice oF Two (2): mexican rice, black or reFried beans or cacTus griTs
Fajita salad
house salad
Juicy grilled chicken tacos with fresh grilled pineapple and chorizo. Topped with raw onion and cilantro Two Tacos 12.49 | Three Tacos 13.99
Tr aditional l ates
oups & al ads Nachos
tacos de pollo
Seasoned ground beef or shredded chicken tacos with fresh pico de gallo, lettuce and cheese Two Tacos 9.99 | Three Tacos 10.99
jalapeño & cheese dip
large 7.59 | small 4.79
texas fajita nachos
Grilled steak* tacos with pico de gallo, lettuce and cheese Two Tacos 11.99 | Three Tacos 13.99
cactus tacos
large 7.99 | small 4.99
steak tacos
Authentic Mexican-style street tacos with carne asada, fresh cilantro and onion on corn tortillas. Served with lime Two Tacos 10.99 | Three Tacos 13.49 Juicy grilled chicken tacos with fresh pico de gallo, lettuce and cheese Two Tacos 10.99 | Three Tacos 12.49
chorizo sausage & cheese dip
Deep-fried to perfection and served with tomato dipping sauce 6.99
texas tacos
Tacos
texaS fajitaS
A sizzling platter of bell peppers and onions with grilled steak*, chicken, and shrimp 13.99 For Two 25.99
scoop oF haBanero .99 jalapeños .99
3849
sou r creaM .99 coke | diet coke | tea | dr pepper sprite | BarQ’s root Beer | leMonade orange Fanta | Mello yello | coFFee
tortillas 1.49 *These iTems are cooked To order: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
gulf
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January 2019 ● Beachin’ 47
Voted “People’s Choice” “mustA-visit” Since 2004
•Best Lunch • Best Dinner • Best Seafood also been voted • Friendliest Staff
while in Gulf Shor es
hores S f l u AG tion Tradi ned y Ow Locall
Casual family atmosphere Reasonable prices • Senior menu available
ing n n i w d r a Aw sh i F d n a Shrimp lties Specia
Seafood Kitchen
138 West 1st Ave • Gulf Shores • 251-948-7294
48 Beachin’ ● January 2019
138 West 1st Ave Gulf Shores, AL
251-948-7294
www.Desotosseafoodkitchen.com
Seafood Kitchen SALA SA LA AD D SALADS Dressings: Honey-Mustard, Ranch, Bleu
Lunch L hM Menu
HOME-STYLE LUNCH SPECIALS
(Served with your choice of two side dishes) Saturday & Sunday - Add $1.00
Fried Shrimp - tail less Blackened Catfish Fried Catfish Broiled Flounder Fried Flounder Grilled Chicken Chicken Creole Fried Chicken Tenders Country Fried Steak Hamburger Steak Pork Chops Country Ham Vegetable Plate SANDWICHES
7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99 7.99
(Served with french fries)
Complimentary Ice Tea and Bread Served with All Dine in Lunch Entrees. Add House or Substitute Salad for side dish 1.99 Po-Boy Sandwich 10.99 Cheeseburger 7.99 Crab Cake Po-Boy 11.99 *Monte Cristo Sandwich 8.99
STARTERS Oysters on the Half Shell 1/2 dozen 8.99................1 dozen 16.99 Southern Style Crab Cakes 12.99 Shrimp Remoulade 8.99 Crab, Spinach & Artichoke Dip 9.99 Coconut Shrimp 8.99 Stuffed Mushrooms 8.99 Alligator Bites 8.99 Fried Crab Claws 1/2 lb........17.99 1 lb........29.99 Tuna Dip 9.99 Sweet Potato French Fry Basket 9.99 Fried Green Tomatoes 6.99 GUMBO & SOUP Seafood Gumbo cup....4.75 bowl....6.49 Crab & Shrimp Bisque cup....5.25 bowl....7.99 FRIED SEAFOOD FAVORITES (Served with your choice of two side dishes)
Riviera Salad 7.25 - with pecan chicken tenders 9.99 - with chicken tenders 8.99 - with boiled shrimp 9.99 - with grilled or blackened chicken 8.99 Caesar Salad 7.25 - w/grilled or blackened chicken 8.99 - w/boiled shrimp 9.99 Gumbo & Salad - a cup of Seafood Gumbo and our 7.99 Bisque & Salad 8.50 SEAFOOD FAVORITES (Served with your choice of two side dishes)
Add House or Caesar Salad Substitute Salad for side dish Fried Butterfly Shrimp Fried Oysters Fried Crab Claws *Coconut Shrimp Grilled Shrimp Fried Seafood Platter
3.25 1.99 11.99 14.99 16.99 12.99 11.99 15.99
SEAFOOD PLATTERS
Dinner Menu
Butterfly Shrimp Tail-less Shrimp Bon Secour Oysters Crab Claws Fried Fish of the Day Shrimp & Flounder Shrimp & Oysters Fried Catfish
Cheese, Italian, Thousand Island, French, Low-Fat Ranch, Raspberry Vinaigrette, Balsamic Vinegar, Balsamic Vinaigrette, Sesame Asian, Oil & Vinegar
16.99 14.99 18.99 20.99 17.99 17.99 18.99 15.99
(Served with your choice of two side dishes)
Shrimp Lover’s Platter Fried Seafood Platter Broiled Seafood Platter Creole Platter Caribbean Platter Crab Platter SEAFOOD SPECIALTIES
17.99 18.99 16.99 18.99 18.99 23.99
Stuffed Shrimp Shrimp Scampi Blackened Catfish Coconut Shrimp Grilled Shrimp Shrimp Creole Crawfish Etoufee Crab Cake Dinner STEAMED SEAFOOD
17.99 18.99 17.99 16.99 17.99 17.99 17.99 17.99
(Served with your choice of two side dishes)
(Served with new potatoes & one side)
Snow Crab Legs - 2 lbs. 29.99 Royal Red Shrimp - 1 lb. 28.99 Combo - 1/2 pound Royal Reds & 1 pound Snow Crab 27.99 TONIGHT’S CATCH (Served with your choice of two side dishes) Choose from the following preparation styles:
Fried Catch Blackened Catch Grilled Catch Broiled Catch
17.99 17.99 17.99 17.99
Broiled Seafood Platter 14.99 Stuffed Shrimp 12.99 Mahi-Mahi 11.99 Yellow-Fin Tuna 11.99 Tilapia 9.99 Grouper 12.99 Snow Crab Legs 16.99 Royal Reds - 3/4 lb. 16.99 Combo - 1/2 lb. Each 18.99 Crab Cakes - 2 cakes 13.99 PASTA Fettuccini Alfredo 10.99 - w\grilled or blackened chicken 11.99 - with shrimp or crawfish 13.99 Basil Pesto Pasta - with Roma Tomatoes 10.99 - with grilled chicken 11.99 - with shrimp 13.99 SIDE DISHES Fried Green Tomatoes ~ Green Beans Turnip Greens ~Sweet Potato Casserole Corn Fritters ~ French Fries Mashed Potatoes w/Gravy ~ Fried Okra Au Gratin Potatoes ~ Steamed Veggies Kernel Corn ~ Yellow Rice Black-Eyed Peas ~ Cole Slaw Lima Beans ~ Macaroni & Cheese
New Orleans Catch Mediterranean Catch Caribbean Catch *Pecan Encrusted Catch *Paneed Catch LAND LOVER’S FARE
22.99 22.99 18.99 21.99 22.99
(Served with your choice of two side dishes)
Hawaiian Rib-eye - (12 oz.) 22.99 - add jumbo grilled or fried shrimp add $5.00 Jamaica-Jerk Chicken 15.99 Grilled Chicken Breasts 15.99 Fried Chicken Tenders 15.99 PASTA Fettuccini Alfredo 14.99 - with grilled or blackened chicken 17.99 - with shrimp or crawfish 19.99 Scallops Alfredo 18.99 Shrimp & Pasta Marsala 21.99 Basil-Pesto Pasta 15.99 - with grilled chicken 18.99 - with shrimp 18.99 SIDE DISHES Substitute House or Caesar Salad for a Side Dish - Add $1.99 Sweet Potato Casserole ~ Cole Slaw Baked Potato ~ Steamed Vegetables Yellow Rice ~ French Fries Fried Green Tomatoes
January 2019 ● Beachin’ 49
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Tacky Jacks Mexican Garbage Nachos Peel & Eat Shrimp
Gator Bites
Crawfish Tails
Crab Claws
Crisp Luau Pork Bites “ Wangs”
Smoked Tuna Dip
Fried Pickles
Trigger Platter
Chicken Strips
Fried Green Tomato Fries
Shrimp PoBoy Firecracker Shrimp Po Boy
Grouper Tacos
Philly Cheese Steak
Grilled Tuna Samich
Chicken and Shrimp Wraps
Gulf Grouper Samich
Jacks Hand Pattied Burgers
Chicken BLT
“Tacky Shrimp”
Shrimp Platter
Oyster Platter
Ahi Tuna Platter
Shrimp & Grits
Crab Cake Dinner
Gulf Grouper Platter
Firecracker Shrimp Shrimp Tacos Shrimp & Cheese Grits
Royal Reds
Shrimp Platters
Fried Seafood Tri o Platter
Steamed Royal Reds
Ribeye Steak Platter Combo Platters
Seafood Salad’ Taco Salad Seared Tuna Salad Jacks House Salad Chicken Tender Salad Seafood Gumbo
Crawfish PoBoy
Flaky Fish PoBoy
Cajun Chicken Breast
Flaky Fish Platter
Oyster Po Boy
Famous Tacky Jacks Farmer’s Omelet Build Your Own Omelet Hash & Eggs
Shrimp Omelet Sunrise Egg Platter
Pork Chop & Egg Platter Breakfast Sandwich Shrimp & Cheese Grits
Breakfast Burritos
Belgian Waffle
French Toast
Wheel House Pancakes
Biscuits & Gravy
January 2019 ● Beachin’ 53
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January 2019 ● Beachin’ 55