April 2017
beachin’ Life on the Alabama Gulf Coast
Take a Day Trip
to The Gulf Coast Zoo
Beach Happenings Live Music on All About Chefs the Island
Chefs at the beach, specialty dishes and more! 1 Beachin’ ● March 2017
2 Beachin’ ● March 2017
March 2017 ● Beachin’ 3
AVAILABLE AT The Wharf 4776 Main St., Suite 110 Orange Beach, AL 36561 251.224.5555 4 Beachin’ ● March 2017
219 S. McKenzie St. Foley, AL 36535 251-943-8941
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March 2017 ● Beachin’ 5
8
contents
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26 29 30 40 47
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All about local chefs Take a Day Trip to the Alabama Gulf Coast Zoo Hooked on Fishin' Live Local Music Beach Happenings Dining Guide
photo submitted by Bill's by the Beach
a letter from the editor
This month brings a whole new group to the beach. The snowbirds are officially gone and the summer months are just around the corner. This begins the busiest time of the year in the area. In this issue, learn all about the chefs of the beach. From specialty dishes to what they enjoy most about their jobs, these talented chefs open up about what led them to the beach. Also in this issue, take a day trip to the Gulf Coast Zoo for a family fun experience. Be sure to check out the live music happening every day (and night) on the Island and a full calendar of beach happenings! I'll see you there in my beach chair,
6 Beachin’ � March 2017
Destiny
about the cover April 2017
beachin’ ama Gulf Coast
Life on the Alab
The waters are blue, the sand is white and the sunsets are some of the most beautiful you will see. The Gulf Coast has a variety of scenic views that you will cherish for years to come (cover photo by Jack Swindle.)
Take a Day Tripo
to The Gulf Coast Zo
Beach Happenings Live Musicanond All About the Isl Chefs
Chefs at the beach, specialty dishes and more! March 2017 1 Beachin’ ●
Find Beachin’ Magazine on Facebook • local event updates • live music lineups • photos and more Share your photos with us by tagging us on Facebook. Find the e-edition by visiting issuu.com and searching for Beachin’ or Gulf Coast Media. You can also access our e-editions through GulfCoastNewsToday.com. Just click on the “Magazine” tab and select “Special Publications.”
beachin’
A specialty publication of Gulf Coast Media
publisher Parks Rogers
parks@gulfcoastmedia.com
editor Destiny Brown
destiny@gulfcoastmedia.com
senior feature editor Allison Marlow
allisonm@gulfcoastmedia.com
advertising LouAnn Love
louann@gulfcoastmedia.com 251.243.7620 Frank Kustura frank@gulfcoastmedia.com 251.923.8129 Jeniece Bouzan jeniece@gulfcoastmedia.com 251.978.0497
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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.
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Call 251-971-2005
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Billy’s Seafood If It Swims, We’ve Got It! Open Air Seafood Market
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March 2017 ● Beachin’ 7
All About
It’s no secret that the beaches of the A with top-notch restaurants and divine di swinging doors at your favorite Find out more about the chefs behind t chefs about why they came to the Gulf people come from miles arou
8 Beachin’ ● March 2017
ut the Chefs
f the Alabama Gulf Coast are stacked ine dishes, but just who’s behind those vorite restaurant at the beach? hind the scenes. We asked great local e Gulf Coast, their specialty dishes that s around to taste, and more!
March 2017 ● Beachin’ 9
Bayes Southern Bar and Grill • Benedetto’s Italian Ristorante • Big Beach
Inside Bill's By The Beach
Brewing Co. • • Bayes Southern Bar & Grill • 11 Coast Restaurant at The Beach Club • Benedetto’s Italian Ristorante • 12 DeSoto's Seafood Kitchen • GT's On Big Beach Brewing Co. • 13 The BayBy• The LuLu's • Luna’s Bill's Beach • 14 Eat & Drink • Original House • Stewart Coast atOyster The Beach Club • 15 Lodges at Steelwood • Tacky• 16 Jacks • DeSoto's Seafood Kitchen GTs On The Bay • 17 Voyagers LuLu's • 18 Luna’s Eat & Drink • 19 Original Oyster House • 20 Tacky Jacks • 21 Voyagers • 22 Stewart Lodges at Steelwood • 23
10 Beachin’ ● March 2017
Bayes Southern Bar & Grill
ORANGE BEACH
Head Chef Ethan England
WHEN DID YOU BEGIN YOUR CULINARY CAREER? “Like most chefs, I started off in a restaurant. I started as a dishwasher and the chef would bring certain food in and let us taste it. When the chef makes something, that’s how it’s supposed to taste. I grew up in the country with four aunts and a grandmother and we cook all the time and we have big family get togethers. I used to sit there and watch my grandmother and aunts while everyone else was playing because I loved the smell. I just started learning about ingredients, how they grow and I started my own garden and grew everything I could get my hands on. I started cooking and I knew how that plant or ingredient reacted to certain things. I started getting into restaurants with some amazing chefs who would actually sit down and teach me and I always wanted to learn.”
WHAT BROUGHT YOU TO THE GULF COAST?
“Fourteen years ago my mom was diagnosed with leukemia. We went to Seattle and lived there for six months and she got better. I had two aunts that lived here and my aunts would always help out when my mom was in recovery so we moved here so our family could help each other because that’s what we are, we always care about each other. Back when my dad was a kid, my grandfather used to bring him down here for vacation so this was his happy place. He wanted us to have a family down here.”
WHAT IS YOUR SPECIALTY DISH?
“Our specialty here is the Fish of the Wharf which is a Cajun, southern, seafood style. It has traditional Maque Choux which is corn, tasso and the holy trinity. We sautée those, add a little white wine and salt and pepper and our own Creole seasonings. We make our seasonings in house because when
you can control that, you can control your flavor. It’s hardier, which has that deep, bold, flavor which is the Creole that everybody likes. We take that at the bottom and add a little heavy cream and reduce that down until it’s nice and sticky. Then we sauté that with shallots and green beans and then it gets a piece of grouper or snapper on top and two, tail-on, New Orleans style BBQ shrimp, which has Bloody Mary mix, garlic, shallots, green bell peppers and Worcestershire. Then, it’s all cooked down. My personal favorite dish is anything that has to do with Japanese and Asian style food because the flavors are so consistent but diverse at the same time.”
WHAT ARE SOME OF YOUR HIGHEST CULINARY ACHIEVEMENTS OR RECOGNITIONS?
“Right now I’m the youngest head chef on the Island. In this industry, age is always a factor, which I hate. Some chefs think they know more because they’re older, but that’s not always true. Age doesn’t make you better. With wine it does, but it’s about spending the time to learn.”
WHAT DO YOU LIKE MOST ABOUT BEING A CHEF ON THE ISLAND?
Chili garlic tuna tar-tar over risotto and avocado with a ginger soy glaze
“Everybody comes down here for Gulf Coast seafood. For me, that is the most important thing because people want that. I want to know where it comes from, when it was caught, how well it will sell. Knowing where my food comes from and portraying it in a manner that people will accept, that’s what I strive for.” March 2017 ● Beachin’ 11
Benedetto's Italian Ristorante ORANGE BEACH
Executive Chef Sam St. George
WHEN DID YOU BEGIN YOUR CULINARY CAREER?
“I started off working in the bar with my cousin. I remember one Thanksgiving we cooked together and he told me the most important thing I’ve ever heard about good food and that was ‘Listen to the dining room, no one’s making a noise, they’re all eating. That’s what a dining room should sound like.’ From then on, I liked cooking because I like making people feel good.”
WHAT BROUGHT YOU TO THE GULF COAST?
“My father passed away and my mom and him always wanted to retire down here. When he passed, she moved down here anyway because it was her favorite place to vacation and I moved down here with her. She asked me one day if I wanted to open a restaurant and we went with it.”
DO YOU HAVE A SPECIALTY DISH?
“Not particularly. I try to stay up on all techniques, but I would say desserts. Every restaurant I’ve ever worked in, when you first start as a young kid, they always put you at the pantry station and that’s salads, appetizers and things like that. A lot of places have them do desserts too. I grew my own niche by working at a lot of different restaurants and bringing that experience here.”
WHAT ARE SOME OF YOUR HIGHEST CULINARY ACHIEVEMENTS OR RECOGNITIONS?
biggest achievement.”
WHAT DO YOU LIKE MOST ABOUT BEING A CHEF ON THE ISLAND?
“The quality of ingredients. You can get the best fish around. Being from Minnesota, and that being a landlocked state, we order stuff that comes from the coast and it takes a couple of days so it’s not as great as it is coming off the water. I definitely enjoy the local ingredients.”
“No awards to date, but opening a restaurant at 25 is my
Puttanesca: Kalamata olives, capers, golden raisins, cobia, snapper, clams, mussels and shrimp tossed in handmade marinara and linguine. 12 Beachin’ ● March 2017
Big Beach Brewing Co. GULF SHORES
Brewmaster Rod Murray
WHEN DID YOU BEGIN YOUR BREWING CAREER?
“In 1994. I was at a military course in Kansas and one of the members of the course was a home brewer, which had just been legalized the year prior. By the time we left, all but one of us were home brewers. I learned the process there and have carried it ever since. The first beer I ever made was a German Hefeweizen, a German wheat beer. I was stationed over there and just fell in love with it. The second was the cream ale. As a young adult, I really enjoy Genesee Cream Ale and had a friend that brought me Spotted Cow from Wisconsin so I knew I could make a beer similar to the light lagers.”
WHAT BROUGHT YOU TO THE GULF COAST?
“I was stationed in Fort McClellan, Alabama, for four years and we used to come down here on vacation starting in the early 80s. I have been all over the world and when we were getting set to make our final move, it always came down to the beach. We always felt welcome here and had a great time when we stayed here so it was a natural move for us.”
WHAT IS YOUR SPECIALTY BREW?
“Rod’s Reel Cream Ale. I originally started professionally brewing it in the Public House Brewing Company in Rolla, Missouri, and then we built a production brewery twice the size of this one. Then I carried that recipe down here with me. I’m always brewing it and tinkering with it to make it better. The version here is a whiter, crisper, dryer version than is sold in Missouri.”
Rod’s Reel Cream Ale: Similar to light lagers. Light in color, light hops and has a good balance between bitterness and maltiness. It also has a little more flavor and aroma than the light lagers.
WHAT ARE SOME OF YOUR HIGHEST CULINARY ACHIEVEMENTS OR RECOGNITIONS? “As a home brewer, my biggest achievement was being medalist in 2015 at the largest home brew competition in the world, the National Home Brewers Competition, that takes place every year across the country. I won with a whey heavy, a large scotch ale. I won the World Beer Cup at the Great American Beer Festival. Rod’s Reel Cream Ale has won gold medals across the country. Professionally, it’s won medals all over the west coast. I don’t make bad beer, if I do it goes down the drain.”
WHAT DO YOU LIKE MOST ABOUT BEING A BREWER ON THE ISLAND?
“I began brewing from a science background so that always intrigued me and continues to intrigue me. I learned the art over the years. It is both science and art and I really just enjoy the process of physically making the beer and, at the end, a couple of weeks later, having this fantastic, glorious, product come out that you can make and recreate. I also love the location, this is where we’ve always wanted to live. I can give back to the community and hopefully people will pick up the love that’s in the beer and take it with them when they go.” March 2017 ● Beachin’ 13
Bill's By The Beach
GULF SHORES
Executive Chef Jon Gibson
WHEN DID YOU BEGIN YOUR CULINARY CAREER?
“It started with making grilled cheese sandwiches after school. Being that both my parents worked full-time while my sister and I were growing up, you can only live off of PB&J for so long. During my teenage years, and as well into my 30s, I’ve always been around the restaurant industry, from flipping hamburgers, to tossing pizzas, to working on farms or washing dishes. My formal education didn’t start taking shape until I was living in Sicily. I then returned to the U.S., and moved to California to receive a formal degree.”
WHAT BROUGHT YOU TO THE GULF COAST?
“Family. I moved away from the south at an early age and have had the opportunity of being able to travel and live in some of the most beautiful places in the world. My mom and dad have always been supportive of my choice in career and travels, but there was always that thought of home that has stuck with me. When the opportunity came up for me to come back to the south, I knew it was time to come back a little closer to my family. Even though you may not get along with siblings or even your parents all the time, who does? Family is family.”
WHAT IS YOUR SPECIALTY DISH?
“Seafood Pot Pie is the ‘go to’. The dish has been in concept and evolving for almost 20 years. It started off as wanting some comfort food or a dish that would make someone feel that they were home. Over the years it has had its twists and turns as I’ve added and subtracted ingredients that made it basically a mosaic of my career by representing
regions that I have lived, local ingredients, local seafood, and cooking techniques. So, to put it all in a nutshell, seafood pot pie is me on a plate, figuratively speaking of course.”
WHAT ARE SOME OF YOUR HIGHEST CULINARY ACHIEVEMENTS OR RECOGNITIONS? “I have worked with some of the best chefs in the U.S. and Europe, as well as being featured on “Food Network”, “Cooking Channel”, L.A. Times, I was published in cookbooks, several radio and t.v. shows, and cooking demos. When I began my career, I didn’t have any preconceived ideas of being famous or winning awards or being the next Food Network star. I always measure my achievements and recognitions based on if someone has enjoyed my food.”
Executive Chef Jon Gibson has added and removed ingredients from his famous Seafood Pot Pie over the years to reflect his own experiences and travels. 14 Beachin’ ● March 2017
WHAT DO YOU LIKE MOST ABOUT BEING A CHEF ON THE ISLAND?
“The people, the food, and the overall way of life is laid back and also to mention the availability of fresh seafood and produce is a big plus living and working here. I have always found myself drawn to the water and living around or near the water. There is a vibe that is given off by living in a coastal community and being in the restaurant business there is a feeling of family, with some friendly competition thrown in there for good measure.”
Coast at The Beach Club
GULF SHORES
Executive Chef John Hamme WHEN DID YOU BEGIN YOUR CULINARY CAREER?
When I was 16 I was working at a local restaurant in Maryland washing dishes and doing prep work, like most teenagers, for gas money. One Friday night the sauté cook walked out. The chef asked me if I was interested in making a little more money. It was a seafood restaurant so it was pretty high volume, fast paced, a lot like the restaurants here on the Gulf. For a few years, I moved to different local restaurants and after high school decided to try hotels. My first hotel job led me to eventually earn a spot under a certified Master Chef in the Maryland area, at his personal restaurant. I did a three-year apprenticeship under him which led to his referring me to The Greenbrier Resort to complete their apprenticeship. After my final year of apprenticeship, I competed to earn a spot on the U.S. Culinary Team and made my long-term career move to the Ritz Carlton where I had the opportunity to open hotels in the southeast US, Washington DC and New York.”
WHAT BROUGHT YOU TO THE GULF COAST?
“When the former CEO of the Ritz Carlton asked me to join him in launching a new hotel brand I jumped at the opportunity and began work at the hotel at Auburn University. In my ten years at Auburn I had the opportunity to open Capella Hotels in Mexico, Germany, Austria, Switzerland and Austria. This is where I had the opportunity to see a lot of different cultures and styles of cooking. At the time, they were talking about making the State Park Hotel a training hotel for the Auburn Hospitality program. I guess you could say I had my eyes on the Gulf Coast 10 years ago. From my first visit I knew I had to make this beautiful place home. Eventually I found a way to make that happen. When I was in Auburn I passed on many hotel projects and could have gone to the hotel in Mexico or Europe. I am not sure if it was the fact that I had two little ones that I didn’t want to take them out of the country or the fact that the Gulf Coast was just as attractive.”
WHAT IS YOUR SPECIALTY DISH?
“Here at Coast it’s fresh Gulf Seafood. It’s amazing how many people in this area that aren’t using products that come from the Gulf of Mexico. From the very beginning, growing up on the Chesapeake Bay in Maryland, seafood has been my specialty. There are different species of fish there, but the same mentality when it comes to using products that are right in your own back yard. Food tastes so much better when it hasn’t been on a truck or boat making its way to our kitchen. As far as culinary technique, I like making braises, soups and sauces because you have to pay attention to all details to make them great.”
WHAT ARE SOME OF YOUR HIGHEST CULINARY ACHIEVEMENTS OR RECOGNITIONS?
“The highest achievements for me was representing the U.S. in Erfurt, Germany, competing against forty-two national teams, representing a total of twenty-eight nations and bringing home the gold.”
WHAT DO YOU LIKE MOST ABOUT BEING A CHEF ON THE ISLAND?
Ft. Morgan Seafood Pasta: Linguini pasta, shrimp, crab, scallops, tomato Alfredo cream and a bread roll.
“Being in this area, we have a lot of agriculture at our fingertips and a lot of people who produce a lot of specialty things. Part of being a good chef is finding the highest quality products and if you treat them with respect, you have great food. Being here, we have all of these resources and it makes the selection of product better. The local products are very important.” March 2017 ● Beachin’ 15
DeSoto's Seafood Kitchen
GULF SHORES
Chef Everette Burge
WHEN DID YOU BEGIN YOUR CULINARY CAREER?
“I started at the bottom, dishwashing, and worked my way up the line. Now I’m also the restaurant manager of Brick and Spoon. I manage there in the morning and cook here in the evening so I do a little bit of everything. I started off in Springfield, Missouri. I was in school for engineering and I was also working in a kitchen so I decided that’s what I like to do. I dropped out of school and have stuck with kitchen work ever since. When you find something you really like to do, that’s where it’s at. It’s not about money. I go to work everyday and have fun.”
WHAT BROUGHT YOU TO THE GULF COAST?
“I used to vacation here and I’ve always wanted to live at the beach so when upper management changed where I was working at, and they were bringing in their own people, so I felt like it was the general push I needed to try something new. I moved here and haven’t left since. When I moved here I started working here in the kitchen.”
WHAT IS YOUR SPECIALTY DISH?
I really personally enjoy making pastas because you can do so much with them. There’s so many ingredients you can blend together in a pasta and it all comes out just a little bit different and that’s what I enjoy doing.”
WHAT ARE SOME OF YOUR HIGHEST CULINARY ACHIEVEMENTS OR RECOGNITIONS? “The first year I was running the convention center in Springfield, Missouri, we won rookie of the year in a wing competition and a chili competition. Other than that, I haven’t really entered a lot of competitions. We got to
participate in Shrimp Fest the last couple of years and that was a lot of fun and we will do that again for sure.”
WHAT DO YOU LIKE MOST ABOUT BEING A CHEF ON THE ISLAND?
“I enjoy the rush. Because of the style of cooking we do, it’s fast paced, it’s hectic, it’s crazy, it’s compared to being at war. You’re back there in the trenches with these guys that you work with every day and the friendships you build going through this with them every day is what I enjoy most. They have my back every day and I have theirs.”
Shrimp and Pasta Marsala: Alfredo pasta with Au Jus and marsala based sautéed shrimp and mushrooms.
16 Beachin’ ● March 2017
GTs On The Bay
ORANGE BEACH
Executive Chef Brian Navarro
WHEN DID YOU BEGIN YOUR CULINARY CAREER?
“My family owned a restaurant so I spent my summers in New Orleans with my grandparents, working. My grandmother worked the register and I was the do-boy. Growing up, my mom always liked cooking meals and that got me into cooking. That, and working with my grandparents. I learned the excitement of service and it peeked my interest. I would get home from school, call my mom and ask her how she cooked things. Right around fifth grade I picked up the joy of cooking and would go through recipes. They didn’t hold me back so I got to experiment on making candy. My first job was at Fuddruckers in Birmingham when they still butchered meat and I did that for about a year. I wanted more after that. I then went to a fine dining restaurant in Birmingham. I did that through high school and by my senior year I was a sous chef and figuring out what I was going to do. The chef there pushed me to culinary school. I went to Johnson & Wales in ‘94 and when I got out I moved back to New Orleans.”
WHAT BROUGHT YOU TO THE GULF COAST?
“My parents retired down here and after a couple years of them being down here I moved down here and started a family. I wanted their grandkids to be able to see their grandparents on a weekly basis or daily basis if they wanted to. I first lived in Fairhope and was a sous chef at the Grand Hotel. After Katrina hit, it flooded the place so I came here and started working at Louisiana Lagniappe and then went to be chef at Cosmo’s. I ran Cafe Grazie for about four years and then I got a call from here.”
WHAT IS YOUR SPECIALTY DISH?
“I don’t have a specialty dish, but I enjoy fresh ingredients. My favorite
cuisine is Japanese food and I love Thai food because of the simplicity of it. But, sometimes it’s so technical because there are so many different components. When I’m at home, and trying to learn new things, those are the things I’m trying to learn. As far as my specialty, I have classical French training and I love butter.”
WHAT ARE SOME OF YOUR HIGHEST CULINARY ACHIEVEMENTS OR RECOGNITIONS?
“Opening a Vietnamese restaurant when I was 20, on the verge of 21, was a big accomplishment and a lot of work. It showed me a lot. It was challenging because it was my first glimpse of that type of food and really peeked my interest. Since then, I’ve offered my time at many Asian restaurants for free.”
GTs Grouper: Tasso encrusted grouper oven backed and served with Parmesan grits, sautéed baby spinach and finished with Meunière sauce
WHAT DO YOU LIKE MOST ABOUT BEING A CHEF ON THE ISLAND?
“I love being by the water. I enjoy surfing a lot so my days start really early. I have three kids so I try to get up in the morning with them before they go to school. We also have all of the local ingredients down here and now that we have the farmers market that’s opened up, there’s fresh ingredients everywhere. I like the energy that’s here in the summer, but then again, I love the energy that’s here in the winter. It’s cool. You get the best of both worlds.” March 2017 ● Beachin’ 17
LuLu's
GULF SHORES
Chef de Cuisine Robin Hinton
WHEN DID YOU BEGIN YOUR CULINARY CAREER?
“I began my culinary career ten years ago right here at LuLu’s. I started as a part-time cook, as a recommendation from my brother and a friend of mine. They both knew of the passion I had for cooking and expressed to me the challenge and satisfaction they had experienced. I fell in love with the restaurant very shortly after that. I’ve had the great opportunity to work with some fantastic mentors and peers over the years such as Lucy Buffett, Dylan Feenker, and PJ Matthews which I have learned so much from and have given me the tools to accomplish what I have today. One of my mottos is, ‘Never stop learning, always stay open’.”
WHAT BROUGHT YOU TO THE GULF COAST?
“I moved here at a young age from Ohio with my family. I feel very fortunate that of all the places that my family could have gone that I have had the opportunity to grow up and experience the Gulf Coast like I have. The more of the Gulf Coast that you get to experience, the more you fall in love with it.”
WHAT’S YOUR SPECIALTY DISH?
“As long as it has fresh and local ingredients and a flare for the Gulf Coast, I’m in. I love cooking for the effect that you have on people with it. The ability to tell a story through food and truly touch a
One Love Pork chops: Bone in center cut pork chop- marinated in Lucy Buffett’s One Love Marinade then seared to perfection, served with a Steen’s cane syrup Creole mustard drizzle, gouda grits, and fresh green beans. 18 Beachin’ ● March 2017
person with something that you have had a hand in creating is truly special.”
WHAT’S SOME OF YOUR HIGHEST CULINARY ACHIEVEMENTS OR RECOGNITIONS?
“Being promoted to Chef de Cuisine here at LuLu’s. Having the chance to be a part of this wonderful team of people and having the chance to train, coach and have a positive influence on my staff is one of my greatest honors in my profession. Also, having the opportunity to feed upwards of 3,000 people a day, and millions of guests a year, is a huge feather in my cap.”
WHAT DO YOU ENJOY MOST ABOUT BEING A CHEF AT THE BEACH?
“What is there not to love about being a chef here on the Gulf Coast? You have some of the best local Alabama produce at your fingertips and the Gulf full of wonderful seafood. Being able to serve fresh Gulf Red Snapper associated with our Fish Trax program, so that our guests have the chance to know with confidence, who, where, and when the fish on their plate was caught, you can’t beat that.”
Luna's Eat & Drink
ORANGE BEACH
Executive Chef Bart Wilson
WHEN DID YOU BEGIN YOUR CULINARY CAREER?
“Shortly after college, I was a vegetarian. My first stint in cooking was nothing but vegetarian for four years and that’s how I got into cooking.”
WHAT BROUGHT YOU TO THE GULF COAST? “I grew up in Bay Minette. I first started cooking in Jackson, Mississippi, at a Whole Foods store and I’ve been bouncing around the country since then. I cooked in New Orleans for a little while and in South Florida at Vero Beach for a little while then Pennsylvania for about ten years. I came back down south and came to Cosmo’s looking for a job and ten years later here I am.”
WHAT IS YOUR SPECIALTY DISH?
“Definitely Southern culture food. Anything from collard greens to a pot of beans to you name it, it’s the southern thing or Cajun creole. My mom’s side of the family is from Louisiana and a lot of that kind of stuff has been on our table growing up.”
WHAT ARE SOME OF YOUR HIGHEST CULINARY ACHIEVEMENTS OR RECOGNITIONS? “Placed second in Little Indie Chili Cook-off in Pennsylvania.”
WHAT DO YOU LIKE MOST ABOUT BEING A CHEF ON THE ISLAND? “Probably just all the fresh ingredients we have access to. Everything on the gulf and everything on the coast is so agrarian and the abundance of produce is incredible down here.”
Fried Chicken Plate Buttermilk and hot sauce brined fried chicken breast over mashed potatoes and Conecuh sausage collard greens with hot buttered house cornbread.
March 2017 ● Beachin’ 19
Original Oyster House
GULF SHORES, FAIRHOPE AND DAPHNE
Chef James Nail WHEN DID YOU BEGIN YOUR CULINARY CAREER?
“Back in ‘95. I’ve been working here since ‘91 and started out washing dishes and worked my way up through the chain. Food prep, taking orders and then I started cooking in 1995. I just got a passion for it and loved it. It was something I’m good at and I kept with.”
WHAT BROUGHT YOU TO THE GULF COAST?
“I’m originally from Detroit, Michigan and my parents moved to Birmingham and we came here in ‘87. Actually, my dad painted bridges for a living and he painted the intracoastal bridge and fell in love with the area and moved us down here. I decided to stay.”
WHAT IS YOUR SPECIALTY DISH?
“Mahi Down on the Bayou is my specialty dish. I would say Cajun seafood.”
WHAT ARE SOME OF YOUR CULINARY ACHIEVEMENTS OR RECOGNITIONS?
“We got third place in the Oyster Cook Off and we have won the Snowbird Expo a couple of times and People’s Choice Awards through Sunny 105.7.”
WHAT IS THE BEST THING ABOUT BEING A CHEF ON THE GULF COAST? “The wide variety of the seafood that you can get and cook with. You can get whatever you can think of.”
Mahi Down on the Bayou: Blackened Mahi with a Cajun tasso cream sauce and fried crawfish.
20 Beachin’ ● March 2017
Tacky Jacks
GULF SHORES, ORANGE BEACH AND FORT MORGAN
Ritchie Pippin, Kitchen Manager at the Gulf Shores restaurant WHEN DID YOU BEGIN YOUR CULINARY CAREER?
“I just wanted to make some money and it turned out I liked the industry and being around it so it escalated to working in the kitchen a little more and learning how to expedite and cook. What we do in high volume restaurants is a lot different than you would do in a smaller kitchen. Learning how to do this peeked my interest. It’s fun, exciting, fast paced and I wasn’t horrible at it. I started at Original Oyster House and they taught me pretty much everything I know. I got an opportunity two and a half years ago to come back to the beach with Tacky Jacks.”
WHAT IS YOUR SPECIALTY DISH?
“Personally, I’m big on Italian food. Here at the restaurant, it’s seafood - shrimp n’ grits and Tacky Shrimp, which has a clam base. It’s one of the things we do here that no one else has quite like it. It’s something we sell a lot of and is a crowd favorite.”
WHAT ARE SOME OF YOUR CULINARY ACHIEVEMENTS OR RECOGNITIONS?
“There’s been a lot of little ones like Toast to the Coast and tastings in Mobile. Honestly, it’s not about me it’s about my team and my staff and people around me that make everything work. It’s a team and a group atmosphere. Anything I’ve ever been awarded is associated with the team and with the family, because we are a family here at Tacky Jacks.”
WHAT IS THE BEST THING ABOUT BEING A CHEF ON THE GULF COAST?
Shrimp n’ Grits: House cheese grits are topped with sautéed, jumbo gulf shrimp and mixed in with Conecuh Sausage. A splash of Tacky Sauce and green onions on top give the grits a little different texture and flavor.
“The pace. It’s fun and there’s never a dull moment. It makes you feel like you’ve put in an honest day’s work. You come here, get ready to go like you’re headed into a little battle. You have to get your staff ready, get yourself ready because this industry will take a toll on you quick. There are little adjustments to be made and you learn new things every day and I think that’s what I like most about it.” March 2017 ● Beachin’ 21
Voyagers
ORANGE BEACH
Executive Chef Brody Olive
WHEN DID YOU BEGIN YOUR CULINARY CAREER?
“I started in the kitchen at 15 at a place called Cafe 141 in Newnan, Georgia. I stayed there through my high school career and then he pushed me to pursue a culinary degree and I attended Johnson & Wales University in Charleston, South Carolina. From 1998 to 2001, I was in Charleston, then I moved back to Birmingham where the majority of my family is from. Then I worked at Ocean Restaurant for six years and then transitioned to Orange Beach in March, 2007. Then I opened Villaggio Grille. From there, I opened multiple restaurants with Lane and Ginny Gilbert and then had the opportunity to go to Spectrum Resorts and get into the condo/hotel world, which I had never experienced. I had a wonderful time and finally found my way back to Orange Beach where it all began and here we are.”
WHAT BROUGHT YOU TO THE GULF COAST?
“A co-worker of mine in Birmingham’s parents lived here and worked at Diamond Jewelers. Lane started small talk with them and they reached out to me about opportunities down here. I had never been to the Alabama Gulf Coast before so I came down and checked out, liked what was happening in the area and moved my family down here.”
WHAT IS YOUR SPECIALTY DISH?
“I try to be as much Alabama focused as possible. Sustainability, some of the more underutilized ingredients, we cook with kudzu and palm fruits and all kinds of stuff. My heart is with Alabama Gulf seafood. We do the Gulf Wild program, which is traceability on all of our fish and we also do a really killer steak program
Pan roasted Gulf grouper, crispy brussel spouts, harissa cauliflower, steak fries and a preserved lemon horseradish beurre blanc also a 35 day dry-aged prime bone-in ribeye with purple potato gnocchi and Alabama crab cream spinach 22 Beachin’ ● March 2017
here. I’m in the best place of my career as I could be. I have the best of the seafood, the best of the produce and now with out steak program, we’re doing the best beef in the area.”
WHAT ARE SOME OF YOUR HIGHEST CULINARY ACHIEVEMENTS OR RECOGNITIONS?
“I love to compete so I do a lot of competitions in the area. I’ve won the Zatarain’s National Shrimp Cook Off twice, in 2009 and 2013. I’ve been runner up in the Alabama Gulf Seafood Cook Off. I’ve been picked to do it twice. I’m actually in a national competition now with Barilla pasta. I was voted one of AL.com’s Up and Coming Chefs 2016. I was nominated for Chef of the Year by Alabama Restaurant and Hospitality Association. The past few years have been pretty big and I’m very embedded in our community and have given back with competitions and charity events. Everyone seems to really support what we’re doing.”
WHAT DO YOU LIKE MOST ABOUT BEING A CHEF ON THE ISLAND?
“The people. I love the fact that I have my regular guests that come and see me that I have a wonderful work relationship with and also the worldly folks that come to Orange Beach. You don’t expect that in Orange Beach, but we get some worldly travelers that come through.”
Stewart Lodges at Steelwood
LOXLEY
Chef Danny Spybey
WHEN DID YOU BEGIN YOUR CULINARY CAREER?
“I started off in the culinary field in restaurants in Ohio and was all around the restaurant business and cooked all through college. I managed several golf courses and was always over the food and beverages there and I learned some different tricks and techniques. I then got an opportunity to work at Marriott for a while and learn some things. I was a food and beverage manager so I learned from some chefs, fired some chefs and stuff like that. My love was in the culinary aspect instead of the administrator part.”
WHAT BROUGHT YOU TO THE GULF COAST?
“I’ve played golf my whole life and that’s what brought me to the Gulf Coast. I’m from Columbus, Ohio and I ended up getting a golf scholarship to the University of Alabama and then I played professional golf for about seven years.”
WHAT IS YOUR SPECIALTY DISH?
“I guess over recent years I’ve developed more seafood but I have a passion towards French preparation, sauces and things like that. Usually fresh seafood is what I like to cook and I also diverge into nuvo southern cuisine where we kind of marry the flavors from a Cajun aspect. I utilize the fresh, seasonal stuff around the area and I try to take some of the traditional southern recipes and put my own take on it.”
WHAT ARE SOME OF YOUR HIGHEST CULINARY ACHIEVEMENTS OR RECOGNITIONS? “I’ve had the privilege of preparing meals for Alabama Supreme Court Justices. I’ve
Sautéed grouper with yellow corn grit cake in crawfish bouillabaisse
cooked for many different celebrities out in Los Angeles. I have a sister and brother-in-law in the entertainment industry and I have had opportunities to cook for some high profile celebrities. I’m really inspired by local chefs. I also write a recipe every month for a local golf magazine. Right now my biggest achievement is teaching my son how to cook. We are mastering how to cook eggs.”
WHAT DO YOU ENJOY MOST ABOUT BEING A CHEF IN BALDWIN COUNTY?
“It’s a melting pot of people that come here from the different areas. Louisiana influence, North Alabama influence, West Florida influence. You get a regional perspective on food from being along the Gulf Coast. The best part is being able to take the expertise that other chefs are venturing into and learn from them and incorporating that and finding your style. I think that’s where my style kind of developed into nuvo southern cuisine. I think that’s the best benefit. And everyone loves to eat down here so it’s great. Most people are willing to try different things.”
March 2017 ● Beachin’ 23
Welcome to
Stewart Lodges
at Steelwood
Executive Meetings Nestled within the sheltering & pristine woodlands of Alabama, Stewart Lodges offers an exclusive, customized experience you’ll never forget. Stewart Lodges at Steelwood creates the perfect environment to stimulate creative thinking, renew one’s personal spirit and drive, encourage teambuilding and create an environment of positive resolutions for exclusive corporate retreats and strategic planning meetings. A place where corporate executives may gather to enjoy the luxury of simple, natural pleasures; the sound of the wind rustling through the treetops, observing the migrating waterfowl, a quiet porch immersed in a good book, sleeping under an open window listening to the night sounds, colleagues collective laughter around a fire in a lodge or an early morning fishing trip on the misty lake.
Some of our many amenities include:
• Two fully furnished lodges with 20 private rooms and baths (16 king and 4 double/double) with expansive porches featuring lake or golf course views • TVs, fiber optic Wi-Fi, and entertaining/meeting facilities • Recreation rooms in each lodge include: Billiards Surround sound stereo system DVD and large screen movie theatre Dart board Card tables Walk-in bar • Fully-furnished kitchen with all appliances (ice maker, dishwasher, coffee makers, etc.) • Beautiful fireplace
Catering and Personal Chef services available
251-602-1300
32311 Waterview Dr. E., Loxley, AL. 24 Beachin’ ● March 2017
For more information, please give us a call or go to our website: stewartsteelwood.com
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 March 2017 ● Beachin’ 25
Take a Day Trip:
Alabama Gulf Coast Zoo to the
If you’re looking for a little more than sand and sea to take up your vacation time, load up and take a day trip! There are many places for all ages and the whole family that are just a drive away from the beach and create new memories!
26 Beachin’ ● March 2017
By Destiny Brown
Hiding off Highway 59 in Gulf Shores, the Alabama Gulf Coast Zoo, houses over 500 animals in its facilities. The Alabama Gulf Coast Zoo began operating as an Alabama non-profit corporation in 1991. They are the only non-profit, sales tax paying business in Gulf Shores and Orange Beach. The zoo has grown to become one of the largest family attractions in the area, and draws in hundreds of people each day. The zoo offers educational programs and personal encounters with its various animals including lemurs, sloths, kangaroos and tamanduas. During a typical animal encounter guests will work with zoo keepers to learn about the animal and often have a chance to help serve the animal a meal. Animal encounters do cost extra and vary in price depending on the animal. All ages are welcome at the zoo, which is one of the things that make it so special.
What: Alabama Gulf Coast Zoo Where: 1204 Gulf Shores Parkway, Gulf Shores Hours: 9 a.m.- 4 p.m.
March 2017 ● Beachin’ 27
28 Beachin’ ● March 2017
hooked
on fishin with Phil Dortch
I have been fishing since I was a kid. My first outboard motor was a Firestone 7.5 that a friend gave me. I would work on it till it purred like a kitten, in a 55 gallon drum, but when I put it on a boat and headed up the river a couple of miles, it would quit running and Pop and I would have to paddle back to the dock. I never could figure out the problem. Now 65 years later, I’m still not a mechanic, but I do know a little more about fishing. After years of practice, watching TV shows, reading how to books and boating, I’m still not an expert. I learn new stuff every day. Just because you own a boat, have a closet full of tackle and study, it doesn’t make you a good fisherman. There are three basic ideas that ensure a good day on the water. LOCATING fish is a vital part of catching fish. A good GPS loaded with proven waypoints is critical unless your are trolling. The Alabama Marine Resource office will give you hundreds of
waypoints all over the Gulf. A good fish finder is necessary to see what’s down there once you arrive at the spot. Learn how to use your equipment. CATCHING fish once you get there is another matter. You must use proper bait to catch your target species. The tackle you use must match the fish you are after. Don’t fish for Amberjack with ultralite equipment. Consider tide, current, water temperature, wind and weight size. Always keep an eye out for changing weather. CAPTURING the moment with good photography equipment is your way of sharing the experience with friends and family for years to come. An iPhone is an easy way capture the moment, but consider stepping up a notch with a Go Pro waterproof camera. With all the available accessories you can create awesome shots, even under water.
CONTACT INFO: CAPT. PHIL 251-223-3682 OR ISLANDWESTCHARTERS@YAHOO.COM
March 2017 ● Beachin’ 29
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 7 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 Fridays at 9 p.m. Undertow Thu - Sat at 9:30 p.m.
Open Mic FOLEY American Legion Post 99 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 ByWater Bistro Tuesday at 7 p.m. Tacky Jacks Wednesday at 5:30 p.m. ORANGE BEACH Ginny Lanes Monday at 6 p.m. Live Bait Monday at 8 p.m. PERDIDO KEY Flora-Bama Monday at 6 p.m. 30 Beachin’ ● March 2017
live local music SATURDAY, APRIL 1
GULF SHORES Big Beach Brewery Hundred Dollar Car LuLu’s Phil and Foster Nolan’s Midnight Confessions Ribs and Reds Don Stafford Tacky Jacks Lefty Collins ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Our Cigar Bar Ed Lee Poolside at Perdido Beach Resort Retrobution
WEDNESDAY, APRIL 5
SUNDAY, APRIL 2
THURSDAY, APRIL 6
GULF SHORES Big Beach Brewery Tim Higgins LuLu’s Greg Brown Ribs and Reds Don Stafford ORANGE BEACH Cobalt Coffee, Black Cosmo’s Brittany Bell Voyagers at Perdido Beach Resort John Lee Sanders
MONDAY, APRIL 3
GULF SHORES LuLu’s Brent Burns Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey
TUESDAY, APRIL 4
GULF SHORES LuLus Jimmy Lumpkin Papa Rocco’s Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust
GULF SHORES LuLu’s Justin Yawn Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Poolside at Perdido Beach Resort Broken Down Car Voyagers at Perdido Beach Resort John Lee Sanders GULF SHORES LuLu’s Lefty Collins Music at Meyer Park Zydeco Radio Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Poolside at Perdido Beach Resort Broken Down Car Voyagers at Perdido Beach Resort John Lee Sanders
FRIDAY, APRIL 7
GULF SHORES LuLu’s Lee Yankie Nolan’s Midnight Confessions ORANGE BEACH Our Cigar Bar Ed Lee Poolside at Perdido Beach Resort Retrobution/Adam Tyler Brown Lobby Lounge at Perdido Beach Resort John Lee
Sanders
SATURDAY, APRIL 8
GULF SHORES Big Beach Brewery Melissa Robertson LuLu’s Grits n Pieces Nolan’s Midnight Confessions Ribs and Reds Don Stafford Orange Beach Poolside at Perdido Beach Resort Tim Spencer / Retrobution Lobby Lounge at Perdido Beach Resort Lisa Zanghi Our Cigar Bar Ed Lee
SUNDAY, APRIL 9
GULF SHORES LuLu’s Cadillac Attack Ribs and Reds Don Stafford ORANGE BEACH Cobalt Coffee, Black Cosmo’s Brittany Bell Voyagers at Perdido Beach Resort John Lee Sanders
MONDAY, APRIL 10
GULF SHORES LuLu’s Brent Burns Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey
TUESDAY, APRIL 11
GULF SHORES LuLus Ronnie Presley Nolan’s Jimmy Lumpkin Papa Rocco’s Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido
Beach Resort John Brust
WEDNESDAY, APRIL 12 GULF SHORES LuLu’s Jon Cowart Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Poolside at Perdido Beach Resort Broken Down Car Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders
THURSDAY, APRIL 13
GULF SHORES LuLu’s Adam Holt Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Poolside at Perdido Beach Resort Broken Down Car Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders
FRIDAY, APRIL 14
GULF SHORES Big Beach Brewery El Dub LuLu’s JERI Nolan’s Midnight Confessions ORANGE BEACH Our Cigar Bar Ed Lee Poolside at Perdido Beach Resort Broken Down Car / Retrobution Lobby Lounge at Perdido Beach Resort John Lee Sanders
SATURDAY, APRIL 15
GULF SHORES Big Beach Brewery John Martin Davis / Southern Fried Voodoo LuLu’s Light Travelers Nolan’s Midnight Confessions Ribs and Reds Don Stafford ORANGE BEACH
Poolside at Perdido Beach Resort Broken Down Car/ Retrobution Lobby Lounge at Perdido Beach Resort John Brust Our Cigar Bar Ed Lee
SUNDAY, APRIL 16
GULF SHORES Big Beach Brewery Broken Down Car LuLu’s Delta Reign Duo Ribs and Reds Don Stafford ORANGE BEACH Cobalt Coffee, Black Cosmo’s Brittany Bell Voyagers at Perdido Beach Resort John Lee Sanders
MONDAY, APRIL 17
GULF SHORES LuLu’s Brent Burns Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey
TUESDAY, APRIL 18
GULF SHORES LuLus Albert Simpson Nolan’s Jimmy Lumpkin Papa Rocco’s Mark and Smokey
WEDNESDAY, APRIL 19 GULF SHORES LuLu’s Albert Simpson Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Poolside at Perdido Beach Resort Broken Down Car Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders
THURSDAY, APRIL 20 GULF SHORES LuLu’s Lefty Collins Music at Meyer Park New Earth Army Nolan’s Midnight Confessions Papa Rocco’s Mark and
{BRENT BURNS} Smokey ORANGE BEACH Poolside at Perdido Beach Resort Broken Down Car Lobby Lounge at Perdido Beach Resort John Brust The Hot Spot Mark Laborde and Smokey Otis Voyagers at Perdido Beach Resort John Lee Sanders
FRIDAY, APRIL 21
GULF SHORES Big Beach Brewery Johnny No Nolan’s Midnight Confessions ORANGE BEACH
Our Cigar Bar Ed Lee Poolside at Perdido Beach March 2017 ● Beachin’ 31
Resort Retrobution Lobby Lounge at Perdido Beach Resort John Lee Sanders
MONDAY, APRIL 24
SATURDAY, APRIL 22
GULF SHORES Big Beach Brewery Mac Walter Nolan’s Midnight Confessions Ribs and Reds Don Stafford ORANGE BEACH Poolside at Perdido Beach Resort Retrobution Lobby Lounge at Perdido Beach Resort John Brust Our Cigar Bar Ed Lee
SUNDAY, APRIL 23
GULF SHORES LuLu’s Cadillac Attack Ribs and Reds Don Stafford ORANGE BEACH Cobalt Coffee, Black Cosmo’s Brittany Bell Voyagers at Perdido Beach Resort John Lee Sanders
GULF SHORES LuLu’s Brent Burns Nolan’s Lisa Zanghi Papa Rocco’s Mark and Smokey
TUESDAY, APRIL 25 GULF SHORES LuLus Ronnie Presley Nolan’s Jimmy Lumpkin Papa Rocco’s Mark and Smokey
WEDNESDAY, APRIL 26 GULF SHORES LuLu’s Jon Cowart Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Poolside at Perdido Beach Resort Broken Down Car Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach
Resort John Lee Sanders
THURSDAY, APRIL 27
GULF SHORES Big Beach Brewery The Cowboy Blues Band Nolan’s Midnight Confessions Papa Rocco’s Mark and Smokey ORANGE BEACH Poolside at Perdido Beach Resort Broken Down Car Lobby Lounge at Perdido Beach Resort Thom Oglesby Voyagers at Perdido Beach Resort John Lee Sanders
FRIDAY, APRIL 28
GULF SHORES Big Beach Brewery Christina Christian LuLu’s JERI Nolan’s Midnight Confessions ORANGE BEACH Our Cigar Bar Ed Lee Poolside at Perdido Beach
Resort Retrobution Lobby Lounge at Perdido Beach Resort John Lee Sanders
SATURDAY, APRIL 29
GULF SHORES Nolan’s Midnight Confessions Ribs and Reds Don Stafford ORANGE BEACH Poolside at Perdido Beach Resort Retrobution Lobby Lounge at Perdido Beach Resort Lisa Zanghi Our Cigar Bar Ed Lee
SUNDAY, APRIL 30
GULF SHORES Big Beach Brewery Broken Down Car Ribs and Reds Don Stafford ORANGE BEACH Cobalt Coffee, Black Cosmo’s Brittany Bell Voyagers at Perdido Beach Resort John Lee Sanders
For an exciting lunch or dinner you just can’t beat. Come Empty. Leave Full...and hopefully Have a Laugh or two!
Open 10:30 am-til Daily 2981 S. McKenzie • Foley, AL 36535 251-943-7655 • www.throwedrolls.com 32 Beachin’ ● March 2017
FULL BLOOM EASTER BUNNY PHOTOS EVERY SATURDAY & SUNDAY THROUGH APRIL 15TH
VISIT THESE GREAT WHARF SPOTS
BAYES SOUTHERN BAR & GRILL • DRIFTWOOD BAR & GRILLE • LUXURY GULF RENTALS PEPPER PALACE • SEA LA VIE• SPRINGHILL SUITES MARRIOTT GINNY LANE BAR & GRILL • HIGH COTTON BATH COMPANY • ORANGE BEACH CONCIERGE THE SOUTHERN GRIND • VILLAGGIO GRILLE •THE WHARF MARINA OUTFITTERS STORE
ALWHARF.COM
EASTER EGG HUNT 5,000 EGGS
APRIL 15TH • 11:30 AM KIDS ACTIVITIES AND MORE!
March 2017 ● Beachin’ 33
“Shop Pelican Place for everything you need to enjoy a great Spring Break”
is 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 34 Beachin’ ● March 2017
COBB PINNACLE 14
ATE
’S ULTIM Y T N U O C DWIN
BAL
E C N IE R E P X E G IN O G MOVIE MOVIES WILL MOVE YOU! RESERVE YOUR MOTION SEAT TODAY!
AN EXPERIENCE YOU WON’T SOON FORGET.
Fathom Events brings the best in one-night and limited-run events. Operas, Comedy, Broadway productions, Concerts & Sports. LIVE ON SCREEN!
NOW N SERVING S G ICE COLD IIC LD D BEER! B
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3780 Gulf Shores Parkway | Gulf Shores, AL Hwy. 59 just North of the Canal Bridge 251.923.0100 | www.CobbTheatres.com
★ ★ ★ ★ ★ ★ ★ ★
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Video arcade 100% digital projection Wall to wall screens Dolby Digital surround sound True stadium seating 4 feet between rows Comfortable high back rockers 2 party rooms Full-Service Concession – pretzels, pizza, hot dogs, cheese sticks, chicken fingers, french fries, sweet potato fries, funnel cakes and Monster Nacho’s. Matinee pricing day & night for Senior Citizens and Children, Students and Military after 6pm (with valid ID)
★ Moviegoer rewards club ★ Gift Cards available
Free Alabama and Auburn Football Games Biggest Screens in Town!
FOLLOW US
March 2017 ● Beachin’ 35
Shop & Dine ALL ABOUT
MASSAGE THERAPY LLC
Mind • Body • Spirit
N. Alston St. W. Violet Ave
Since 1949
17
12
14
E. Laurel Ave
3
13
11
8
5
1
15 20
9 21
Hrs: Mon. – Fri. 11 – 6 Sat. 10-2
6
W. Orange Ave.
2
7
Flourish
S. Pine St.
Custom Florals
by gloria Richard
E. Myrtle Av
W. Myrtle Ave.
W. Verbena Ave.
Weddings & Memorials,Event Décor, Unique Gifts, Gift Baskets, Custom Interior Silks
16
4 7
S. Alston St.
3
105 W. Orange Ave., (Courtyard), Foley, Al. 251.752.1480
18
10
W. Laurel Ave
4
Kid’s Park
19
Max Griffin Park & Public Pool
113 W. Orange Ave., Foley, Al. 251-943-6563 ggexquisite@gmail • thecottageal.com
W. Roosevelt Ave. ve.
8 9
“We Buy Gold & Silver”
PARKE PLACE JEWELRY 105 S. McKenzie St. Foley, AL 36535
(251) 943-7225 5
www.ParkePlaceJewelry.com 36 Beachin’ ● March 2017
Heritage Park
W. Jessamine Ave
N. Chicago St.
MANNING M ANNING JEWELRY
M-F 10am-5pm Sat. by appointment
E. Rose Ave
6
2
Closed Mondays
5 59
W. Rose Ave
117 W. Orange Avenue (251) 550-0117
207 West Laurel Ave. Foley, AL 36535 manningjewelry.com 251-943-4771
W. Magnolia Magnolia nolia Ave Ave W.
N. McKenzie St.
1
S. McKenzie St.
(251) 971-TANN
Downtow N. Pine Pinee St. St.
108 S. Alston Street, Foley, AL 36535
Histori
FOLEY ALABAMA RAILROAD MUSEUM FREE 251-943-1818
Lynn Dextras
Professional Cosmetologist Color Specialist
109 S. Alston St., Foley, AL
251-269-5945
125 E. Laurel Ave., Foley, AL www.FoleyRailroadMuseum.com 10
Fole
A LA B A M
16
ric
own Foley
200 Hwy. 59 So., Foley, Al.
251.943.2941
M-F 10 am – 4 pm Sat. 10-3 pm
www.hollisinterior.com SOUTHERN, COZY, COOL
SERVIN ERVING BREAKFAST & LUNCH SOUPS, SALADS, & SANDWICHES 214 W. Laurel Ave., Foley, Al. 251-970-Eats {3287}
17
Foley
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A L A B A M A
Rose Ave
VisitFoley.org E. Violet Ave
12
E. Jessamine Ave
18
10
251.971.3836
E. Verbena Ave.
oley
Holmes Medical Museum 111 W. Laurel Ave Foley, AL 251-970-1818 Open Monday-Friday 10 am-2 pm
Free Admission
115 W. Laurel Foley, AL 36535
321 S. McKenzie, Foley, AL 251-943-7773 • Portabellasrestaurant.com 19
The Gift Horse Restaurant
S. Poplar St.
S. Bay St.
S. Cypress St.
E. Myrtle Ave.
18
Art Classes Gifts • Art Supplies E. Orange Ave.
A B A M A
Hrs: Tues. - Sat. 11am - 3pm
www.JansLocalArt.com
98
aurel Ave
215 E. Laurel Ave., Foley, Al. 251-971-9225
13
N. Poplar St.
N. Chicago St.
e
Welcome Center located at 104 N. McKenzie Street
11
209 W. Laurel Ave. Foley, AL (251) 943-3663
UPSCALE CONSIGNMENT
www.thegifthorserestaurant.com 14
20
15 Roses & Lace Bridal Boutique “Bridal Attire, Little Girls dresses & Infant wear”
107-B W. Orange Ave. {Courtyard} 251-504-3151 rosesandlacebridalboutique.com
109 S. McKenzie St. • Foley, AL 251-504-5125
REMODELING AND REPAIRS “WE DO IT ALL”
Bathrooms • Kitchens • Any Room • Every Room LICENSED AND INSURED 109 So. Alston Street, Foley, Alabama 36535
Phone: 251.504.7824 nstride@live.com
21
March 2017 ● Beachin’ 37
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38 Beachin’ ● March 2017
(251) 943-9303
I-10 Exit 44, Hwy 59S
15 minutes from the Gulf Coast Beaches
TangerOutlets.com
March 2017 ● Beachin’ 39
Beach Happenings Trivia
FOLEY Moe’s Original Bar B Que Thursdays at 7 p.m. GULF SHORES The Hangout Wednesdays at noon ORANGE BEACH Tacky Jacks Wednesday at 6 p.m.
Bingo
FOLEY American Legion Post 99 Wednesdays at 10 a.m. Moe’s Original Bar B Que Wednesdays at 7 p.m. GULF SHORES American Legion Post 44 Monday at 6 p.m. Cultural Center Wednesdays at 10 a.m. Tacky Jacks Tuesdays at 6 p.m. The Hangout Thursdays at noon - 5 p.m. ORANGE BEACH Flora-Bama Weekdays from 1 p.m. - 4 p.m. Tacky Jacks Wednesdays at 6 p.m. The Hot Spot Wednesdays at noon
40 Beachin’ ● March 2017
WEDNESDAYS BIG BEACH BREWING RUNNING & SOCIAL CLUB
you’ll enjoy getting pictures with the Easter Bunny, an egg hunt and crafts! Also enjoy refreshments, a miniature train ride, tractor ride, playground and bounce ‹Big Beach Brewing Company, 300 E. 24th house. And of course we’ll also have the Ave. Gulf Shores petting zoo, pony rides, peep cannon, cafe, gift 5:30-7:30 p.m.› shop and concession stand for slight fees! Every week at 5:30 p.m. a few avid beer Cost is only $15 per person, agers 2 and under drinkers and passionate runners get together are free. Tickets purchased at the railroad with to share a run and a pint. Join them in the group rates available. We are located at 13670 taproom and on the pavement and you can get Smiley St., Silverhill. Call 251-232-2322 or go to $1 off your pint after the run! our website for more information. PHONE: 251-948-2337 PHONE: 1-800-569-5337 WEBSITE: http://www.bigbeachbrewing. WEBSITE: http://www.waleswest.com com
SATURDAYS SATURDAY MORNING BIKE RIDE
TUESDAYS AND WEDNESDAYS DOLPHINS AND BLUE ANGELS SAIL
‹Sail Wild Hearts, 27200 Perdido Beach Blvd. Orange Beach 9 a.m. - 3 p.m.› March/April $99 per adult plus tax, $69 for children age 12 and under plus tax. May to August $125 per adult plus tax, $90 for children age 12 and under plus tax. September to November $99 per adult plus tax, $69 for children age 12 and under plus tax. Mix gravity-defying aerial stunts with smooth sailing on Wild Hearts for a match made in coastal paradise. Board our spacious 53-foot, open-ocean catamaran on Tuesdays and Wednesdays during the spring and summer for an adventure of epic proportions. SATURDAYS AND SUNDAYS Make priceless memories with your family WALES WEST COTTONTAIL EXPRESS and friends as you witness breathtaking ‹Wales West RV Resort, Silverhill aerial displays performed by the Blue Angels, 11 a.m. - 4 p.m. the U.S. Navy’s precision flying team. $15 per person, plus tax; ages 2 and under Dates and times of the Blue Angels are free. › practice are subject to change. For the most The 2017 Cottontail Express at Wales West up-to-date information, visit the museum Light Railway begins Saturday, March 18 and website here. runs every Saturday and Sunday through April PHONE: 251-981-6700 15 from 11 a.m. - 4 p.m. Ride the Dame Ann, a WEBSITE: http://sailwildhearts.com/ real steam train to the ‘Bunny Hutch’ where dolphins-angels-sailing-adventure/
‹Infinity Bicycles, 4575 Orange Beach Blvd., Orange Beach› On Saturday mornings riders can join in the fun for a 24-35 mile group ride in and around Orange Beach. This ride usually averages 17 mph. Check our shop calendar or Facebook page for time changes or canceled rides. All you need is: the willingness to get out and ride, a bike in good working order, helmet, water, ID, spare tube, nutrition (recommended), emergency money (recommended). PHONE: (251) 974-1727 WEBSITE: http://www.infinity-bicycles.com
TUESDAYS WINE AND DRIVE
‹Glenlakes at 9530 Clubhouse Dr. Foley 3:30 p.m. - 5 p.m $20 › GlenLakes Wine & Drive clinics are back at 3:30 p.m. on Tuesdays! The cost is $20 and includes two beverages and PGA instruction. Meet at the Bunker Cafe at 3:30 p.m. No reservations necessary. Clinics are weather permitting. Pass the word and bring a friend or neighbor. The Wine & Drive clinics are open to the public. For more information, contact David Musial at 251-955-1220, ext. 4. PHONE: 251-955-1220 WEBSITE: http://www.glenlakesgolf. com/courses/events/
MARCH 25-26 AND APRIL 1-2, 8-9, 14-15 EASTER BUNNY PHOTOS
‹Marina Outfitters Store at The Wharf, Orange Beach 11 a.m. - 6 p.m.› Dust off the pastels and festive prints for this year’s photo with the Easter Bunny! There will be live fuzzy rabbits as well, the perfect added touch to the holiday picture. Whether it’s a trusted family tradition or first-time experience, you are guaranteed to leave with an unforgettable memento that’ll span a lifetime. Easter Bunny photos will be located at the Marina Outfitters Store from 11 a.m. – 6 p.m. Various price packages available. PHONE: 251-224-1000 WEBSITE: http://alwharf.com
APRIL 8 SPRING GARRISON LIVING HISTORY DAY
‹Fort Morgan Historic Site 9 a.m.-3 p.m. › Uniformed interpreters will bring the fort to life through demonstrations of period drills on the fort’s parade ground as well as artillery demonstrations at the water battery. Special talks given by the site historians will provide insight into the events that transpired as well as introduce topics little written about in books. PHONE: 251-540-7127 WEBSITE: http://www.fort-morgan.org
{MULLET TOSS}
APRIL 15 BREAKFAST WITH THE BUNNY AND EASTER EGG HUNT
‹Erie Meyer Civic Center, 1905 W. 1st St. Gulf Shores 8 a.m. - 10 a.m. › Tickets are available at the door for $5. Children ages 3 and under are free. Kick off your Easter celebration with the City of Gulf Shores as they host Breakfast with the Bunny at the Erie H. Meyer Civic Center. Families of all ages are invited to enjoy an old-fashioned breakfast of bacon, sausage, eggs and pancakes before having pictures taken with the Easter Bunny. The first 50 children will receive a complimentary picture with the Easter Bunny. The festivities will conclude at 10 a.m. with an Easter Egg Hunt featuring over 5,000 eggs. Tickets are available at the door. For more information about Breakfast with the Bunny, call the Special Events Division or visit our website. PHONE: (251) 968-1174 WEBSITE: http://www.gulfshoresal.gov
EASTER EGG HUNT
‹11:30 a.m. - 3 p.m. Marina Lawn, The Wharf Admission is FREE, Face Painting: $5 $10, Pony Rides: $5 › Spring has finally hopped into gear at The Wharf! The Easter Bunny is ushering in this grand arrival by carefully hiding over 5,000 eggs for eager hands to find. Lucky
scavengers may even come across a few “golden” prize eggs scattered throughout. There will be separate age group areas designated for the annual hunt and a wide variety of kids’ activities offered on the lawn, including face painting, a bouncy house, giant coloring sheets, pony rides, cookies and more! Live rabbits will be around to amp up the cute factor and kiddos can take a keepsake photo with the Easter Bunny after the hunt. PHONE: 251-224-1000 WEBSITE: http://alwharf.com
2017 WATERWAY VILLAGE ZYDECO & CRAWFISH FESTIVAL & 5K RUN
‹Waterway Village in Gulf Shores Under the Intracoastal Bridge (North & South Side) 225 E. 24th Ave. Gulf Shores 10 a.m. - 6 p.m. › The Waterway Village Zydeco & Crawfish Festival boils up a beaucoup (Cajun for a lot) of fun. Sink your teeth into some hot, juicy, lip-smacking crawfish while dancing to the infectious rhythms of some of the best Zydeco bands from around the South. There will be crawfish races, arts and crafts vendors, and children’s activities on-hand offering nonstop fun for all ages. If that’s not enough, you’ll have the chance to work up an appetite with the 5K Run/One-Mile Fun Run beginning at 8:30 a.m. Then after the race, stay for free beer and refreshments! The pots will begin boiling at 10 a.m. and March 2017 ● Beachin’ 41
we’ll laissez les bons temps rouler (let the good times roll) all day long with Zydeco sounds grooving until 6 p.m. PHONE: (251) 968-1172 WEBSITE: https://www.facebook. com/pages/The-WaterwayVillage-Zydeco-Crawfish-Festival/ 384900925051795?fref=ts
APRIL 21 AWAKENED LIFE YOGA FEST AT GULF STATE PARK
‹Gulf State Park 11 a.m. - noon › Find yourself deeply immersed and inspired by empowering presenters in two beautiful natural settings by the Gulf of Mexico and on the campground of Lake Shelby. Awakened Life Festival is a unique and special gathering unlike any other. This three-day event features over 50 offerings including yoga, meditation, music, drum circles, SUP yoga, social gatherings, movie on the beach, jewelry making and more. PHONE: 251-752-8790 WEBSITE: http://www. awakenedlifeyogafestival.com/
APRIL 21 AND 22 THE VELVETEEN RABBIT
‹South Baldwin Community Theatre, 2022 W. 2nd St. Gulf Shores 7:30 p.m. Adults $15, Students $12› This enchanting version of the classic children’s story will touch your heart. Unbeknownst to Andrew’s grumpy nursemaid, there is a life to the playthings on the floor and in the toy cabinet when the lights go out in the nursery. Timothy Lion, Train Engine, Skin Horse, Model Boat and Velveteen Rabbit all spring to life. Actors represent the spirit of each toy and with late-Victorian flavor in the dialogue and costuming, this adaptation creatively and beautifully renders for stage the miraculous story of a stuffed animal made real by a child’s love and a little magic. PHONE: (251) 968-6721 WEBSITE: http://www.sbct.biz/ schedules-and-synopses-2016/velveteenrabbit.html 42 Beachin’ ● March 2017
APRIL 22 21ST ANNUAL MULLET MAN TRIATHLON
‹Flora-Bama Lounge & Oyster Bar, 17401 Perdido Key Dr. Perdido Key 7:30 a.m.- noon› The 21st Annual Mullet Man Triathlon, in memory of M. Lane Gilchrist a portion of the proceeds will be donated to the Leukemia Lymphoma Society. The triathlon is a high quality event that promises a great course, awesome volunteers, a friendly atmosphere, awards for overall and three deep plus a lot of fun. Our post-race celebration will take place immediately after the race. Scrumptious food and select beverages will be provided. Back by popular demand is the 1/4 mile swim. You will begin with the swim portion for 1/4 mile in the Gulf of Mexico behind the Flora-Bama Lounge. Wet suits are optional. Then you will transition into the bike segment on the paved, four-lane Alabama Hwy 182 by heading west 8.5 miles and returning to the Flora-Bama. The bike transition area is in the east parking lot next to the Flora-Bama Lounge. Bike helmets are required. Participants must walk their bikes through the transition area. For your last transition, the 4.2-mile run at the Flora-Bama will head west again turning around under the Perdido Pass Bridge, and finishing back at the Flora-Bama. Triathlon will be held rain or shine and fees are non-refundable. PHONE: (850) 492-0611
APRIL 28 INTERSTATE MULLET TOSS AND GULF COAST’S GREATEST BEACH PARTY
‹Flora-Bama, 17401 Perdido Key Drive Pensacola Cover charge, Gulf side only, Cover is $10 for those 21+, and $15 for 13-20 year olds, with limited entry and 21 and up only after 6 p.m. › The Interstate Mullet Toss is always held the last full weekend in April. The Interstate Mullet Toss and Gulf Coast’s Greatest Beach Party is legendary. What started as just a reason to party has become one of the biggest beach parties on the coast. Those who participate in the
Mullet Toss will throw a dead mullet over the state line of Florida and Alabama to see who gets the farthest. Not to mention it’s a great excuse to throw a weekend long party, with lots of fun activities, great music and food! Each year, with your help, we raise and contribute over $20,000 to local charities, especially youth organizations. The event begins Friday at noon, and Saturday and Sunday at 10 a.m. Celebrity tossers are at high noon Friday, Saturday and Sunday. Parking is $10 per car and lots will be manned by local charities and youth sport groups. Shuttles at $5 per head will be running non-stop starting 7 a.m. Pick up spots are the Publix parking lot in Orange Beach and the Winn-Dixie lot in Perdido Key. PHONE: (850) 492-0611 WEBSITE: http://www.florabama.com
APRIL 28 AND 29 8TH ANNUAL BAMA COAST CRUISE
‹The Wharf in Orange Beach, 4830 Main St. Orange Beach› The 8th Annual Bama Coast Cruise will be held at the Wharf Resort and Marina in Orange Beach. Come and see the beautiful cars on display at The Wharf, enjoy a day of shopping and dine at one of The Wharf’s several delicious restaurants. Bama Coast Cruise is an absolutely stunning show set against the backdrop of the Intracoastal Waterway and the Canal Bridge. It’s a laid back, family-friendly weekend full of amazing cars, fun events, entertainment and Southern hospitality. Special guest, Von Hot Rod, the internationally known pinstriper and “Master of the Fine Line”, is returning by popular demand. Hot Rod makes his home in California, but travels the world demonstrating the fine art of Pinstriping. Bring your cell phone, purse or any personal item and have it customized with this unique art. Sponsors for Bama Coast Cruise include O’Reilly Auto Parts, the City of Orange Beach, The Wharf, Wharf Rental Management and the Alabama Gulf Coast Convention and Visitors Bureau. PHONE: (251) 224-1000 WEBSITE: http://www. bamacoastcruise.com
Coastal Arts Center of Orange Beach
CoastalArtsCenter.com • 251.981.ARTS (2787) 26389 Canal Rd. • Orange Beach, AL 36561
Make—Your—Own Glass
$75
~ Flowers, Ornaments, Paperweights ~ Gift Shop With One-of-a-Kind Glass Artwork
Wheel-Throwing $65/hr Hand-building $50/hr Pick-n-Paint $20-$25 Artist’s original clay pottery for sale.
ARTS CENTER HOURS Mon-Fri 9am - 4pm
Call for appointment * Prices subject to change
VISIT THE NEW WATERFRONT FINE ARTS GALLERY!
March 2017 ● Beachin’ 43
44 Beachin’ ● March 2017
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
Marine Pest (jellyfish, stingrays & dangerous fish)
251-981-SURF Daily Beach Report
www.cityoforangebeach.com www.ospreycamera.com
which is being seen daily around the world
March 2017 ● Beachin’ 45
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) 46 Beachin’ ● March 2017
in this issue
- LuLu’s - Bill’s by the Beach - Bayes Southern Bar & Grill - Benedetto’s Italian Ristorante - Big Beach Brewing Co. - Blue Water BBQ - Desoto’s - Fish River Grill - Gulf Shores Steamer - Cosmo’s Courtyard - GTs On The Bay - Voyagers - Tacky Jacks - Coast at The Beach Club - The Original Oyster House
dining
guide
March 2017 ● Beachin’ 47
48 Beachin’ ● March 2017
Bill’s By The Beach Weekend Brunch This menu available Saturday & Sunday only from 9 a.m. - 4 p.m.
EYE OPENERS Mimosa $2 Poinsettia $4 Bloody Mary $5
BRUNCH
Butter Pecan Pancakes Three griddled pancakes/fresh bananas/ candied pecans/cream cheese/choice of Conecuh bacon or Deans breakfast sausage Biscuit & Gravy A southern style biscuit with sausage gravy and two eggs any style Southern Style Surf & Turf Benedict Two halves of a southern style biscuit topped with pit ham/wild American shrimp cake/poached egg and key lime hollandaise sauce—served with breakfast potatoes Croque Madame Our spin on the classic French ham and cheese sandwich with sourdough bread/ pit ham/swiss cheese/key lime hollandaise and a sunny side up egg— served with breakfast potatoes
Visit bbtb.com/menus to view our Winter menu. Menu subject to change without notice.
The Incredible Egg Three eggs any style choice of breakfast potatoes, old style coarse ground cheese grits, or seasonal fruit/choice of Conecuh bacon or Deans breakfast sausage/choice of bagel, southern biscuit, or sourdough toast Steak & Eggs 6oz bistro filet/two eggs/choice of breakfast potatoes, old style course ground cheese grits, or seasonal fruit Three Little Pig Hash Bill's bacon/andouille/pit ham/breakfast potatoes and vegetable trinity/two sunny side up eggs Brunch Burger 1/2lb proprietary ground beef/choice of cheese/Conecuh bacon/grilled pineapple/ sunny side up egg/shredded lettuce/ sliced tomato/red onions/comeback sauce/choice of breakfast potatoes or sidewinder fries KIDS BRUNCH $4 Available for ages 10 and under only One egg any style/choice of Conecuh bacon or Deans sausage/choice of cheese grits, seasonal fruit or breakfast potatoes/choice of biscuit, sourdough toast or pancake
251-948-5227 | 300 West Beach Blvd., Gulf Shores, AL 36542
March 2017 ● Beachin’ 49
A Sea of Delicious
NEXT TO SPRINGHILL SUITES ON THE WHARF ¤ ӂ T ¤ ¤ Һ Һ ӂ W W
50 Beachin’ ● March 2017
66'ধA'89 Duck and Andouille Eggrolls
9
Sriracha Aioli, Sweet and Sour Ponzu Sauce
Fried Chicken Fingers
10
Smoked Fish Dip
10
Fried Shrimp
12
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Oscar Roll
16
Crab Cakes
14
Fried Chicken Fingers, Fries and Honey Mustard Smoked Fish with Cream Cheese, Dijon Mustard, Green 2-329T '!932-2+9T '8='& >-;, 3!9;'& !+<'ħ' £-$'9 Fried Shrimp. Served with Bayes Cocktail Sauce 8!>)9, !2& 8'!1 ,''9' '-+2';9T '8='& >-;, 8-8!$,! Aioli and Bacon Jam Beef Filet, Crabmeat, Asparagus, Served Over Béarnaise Sauce Two crab cakes with jumbo lump crab meat and peppers, topped with hollandaise served over a spring mix tossed with 3<8 ,3<9' 1!&' 9;8!>#'88@ =-2!-+8'ħ'W
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Ribs
21
Chicken Vieux Carre
16 Chargrilled Mahi Mahi
26
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Five Jumbo Gulf Shrimp Cooked in a Tasso Cream Sauce and Served over Stone Ground Parmesan Grits 8-££'& ,-$0'2 8'!9;T 1!9,'& 3;!;3'9T 8!>)9, and Mushroom Cream Sauce, Mozzarella, Diced Red Bell Peppers <££'& <$0 '!;T 8!>)9, !-£9T 8'3£' £(8'&3T Penne Noodles £!$0'2'& 38 8-'& !;)9,T 366'& >-;, 8!>)9, ;3<øÌ'T '8='& ='8 -$'
Half Rack of Duck Fat Braised Baby Back Ribs, BBQ Sauce, Black Eyed Peas, Served with Fries Mahi Mahi, Parmesan Grits, Grilled Asparagus, 3<-9-!2! 8!>)9, !2& '8# <ħ'8
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Fish of The Wharf
28
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Seared Duck Breast, Parmesan Grits, Garlic and ,-;' -2' 8!-9'& 6-2!$,T 38; ,'88@ '&<$ধ32
Grilled or Fried (Grouper or Snapper), Tasso Corn Maque Choux, Sautéed Green Beans, New Orleans Style BBQ Shrimp Topping Two-Bone in Pork Chops, Served Over Smashed Potatoes
4673 WHARF PARKWAY WEST ORANGE BEACH, AL 36561 251-240-0411
March 2017 ● Beachin’ 51
Casual Dining in a Beautiful setting! k
Hook ‘N Coo
Happy Hour Specials fted House Cra Desserts
Stunning V
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Exqu it e Italian is Wine Selectio ns
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Casual Dining in a Pic
Chef Sam St. George is a graduate of
Check our website and FB for hours of operation.
26619 Perdido Beach Blvd. • Orange Beach, AL
251.981.0032
LOCATED BEHIND THE SHRIMP BASKET AT ZEKE’S MARINA ON THE SECOND FLOOR 52 Beachin’ ● March 2017
Appetizers
Entrees
Smoked Tomato Bruschetta
Three Cheese Ravioli
Grilled Crostini Brushed with Confit Garlic Topped with Smoked Roma Tomatoes, Mozzarella Cheese, Basil Oil and Sweet Balsamic Reduction
Fresh Ravioli Stuffed with Herbed Ricotta Cheese and Topped With Creamy Cheese Sauce
Tender, Crispy Calamari Rings breaded and deep-fried until Golden Brown and served with Marinara and a Lemon wedge
Sautéed Brined Chicken, Smokey Bacon, Cracked Black Pepper, and Fresh Herbs Tossed with Hand Rolled Linguine in a Rich Pecorino Cheese Sauce. Served with a side salad and your choice of dressing
Fried Calamari
Crawfish Cakes
Carbonara
Chicken Marsala
House Made Pan-Seared Crawfish Cakes Served with Southern Chili Sauce over Apple- Cabbage Slaw
Pan-seared Chicken Breast and Sautéed Mushrooms, Finished with a rich Marsala sauce over Hand-Rolled Fettuccine
Parmesan Truffle Fries
Italian Style Shrimp & Grits
Crispy Golden Brown Fries Tossed with Fresh Grated Parmesan Cheese Lightly Coated In Truffle Oil Topped with Fresh Chives
Creamy Parmesan Polenta served with Fresh Gulf Shrimpand a Hearty Shrimp Sauce
Fettuccine With Meat Sauce
Soups
Hearty Tomato Sauce with Ground Beef Served Over Hand Rolled Fettuccine Pasta
Smoked Tomato Basil
Creamy Bisque made with House Smoked Roma Tomatoes and Fresh Cream topped with Fresh Basil oil
Salads
Italian American Favorites Chicken Parmesan with Fresh Mozzarella
Golden Brown Chicken Breast over House Made Marinara and Fettuccine Noodles
Veal Parmesan with Fresh Mozzarella
Panzanella
Seasoned Spring Greens Tossed in Champagne Vinaigrette Topped with Herbed Garlic Croutons, Fine Julienned Vidalia Onions, Sun Dried Tomatoes, Sliced Cucumber, and Pecorino Romano Cheese
Heirloom Tomato Caprese
Heirloom Tomatoes Layered with Fresh Basil and Mozzarella Topped with Sweet Balsamic Reduction
Golden Brown Veal over House Made Marinara and Fettuccine Noodles
Spaghetti & Meatballs
Linguine Noodles Topped With Marinara Sauce and House Made Meat Balls
Fettuccine Alfredo
Fettuccine Noodles Tossed With Creamy Alfredo Blend and Fresh Herbs Add Grilled or Blackened Chicken
Bacon Mac N’ Cheese
Mixed-Berry
Elbow Noodles Tossed With Creamy Cheese Sauce
Seasoned Spring Greens Lightly Tossed with Honey-Lavender Dressing Black Berries, Blue Berries, and Strawberries Topped with Granola and Farm Fresh Chevre
Mozzarella Cheese Pizza
House Made Flat Bread Topped With Marinara and Mozzarella Cheese
Signature Steaks
Pepperoni Pizza
House Made Flat Bread Topped With Marinara and Mozzarella Cheese and Pepperoni
NY Strip Steak
An 10 oz. Certified Angus Beef Strip Marinated in Garlic and Herbs using a Sous Vide Technique, Then finished on the Grill to your Specification and Topped with Compound Butter and Demi-Glace. Served with Red Hash, Broccolini, and a Side salad with your choice of dressing. Ad dd d a Crawfi Crawfish Cra sh Cake Cak Ca ke A Three Ad Thre Th ee Jumbo Jumb Ju mbo Shrimp mbo Shrim Sh rimp rim p Add Add
Menu subject to change. To see full menu go to www.benedettoexperience.com
s ’ o t t e d e n e B e t n a r o t s i R n Italia Chef Sam St. George is a graduate of
turesque Setting
Casual Dining in a Pic
Check our website and FB for hours of operation.
26619 Perdido Beach Blvd. • Orange Beach, AL
251.981.0032
LOCATED BEHIND THE SHRIMP BASKET AT ZEKE’S MARINA ON THE SECOND FLOOR
March 2017 ● Beachin’ 53
BIG BEACH BREWING COMPANY 300 E. 24th Ave. Gulf Shores, AL 251.948.BEER • www.bigbeachbrewing.com
Southernmost microbrewery in Alabama
“We brew what we like, but we can’t drink it all” 54 Beachin’ ● March 2017
ROD’S REEL CREAM ALE
American-style, all malt ale. Our cream ale is a crisp, light ale brewed with two-row barley, German pilsner malt, and just a touch of flaked maize. Light and well-balanced without hoppy bitterness, this sparkling golden brew goes down dry and leaves a hint of bready sweetness. If you are new to craft beer or just love a high quality American-style ale like we do, then this “not Bud” is for you. ABV: 5% IBUs: 15
SMALL TOWN BROWN ALE
We hope you find this beer as inviting as our small town! Our caramel-centric brown ale has a gentle, nutty sweetness with notes of toffee and chocolate from English Crystal and chocolate malts. The malt-hop balance of this brew makes our brown complex, but still sessionable. ABV: 5.1% IBUs: 26
MR. TALLYMON HEFEWEIZEN
When daylight comes, you’ll want to reach for this refreshing wheat beer. Brewed with equal parts German Pilsner and Wheat malts, Mr. Tallymon has a light, fruity flavor with hints of banana and clove. The body is medium to light—never heavy. Our Hefe is the perfect beer to cool you down after a long day at the beach. ABV: 5% IBUs: 23
DIXIE’S HEART RED ALE
Reflective of our laid-back ‘Bama attitude’, we’ve created this easy-drinking pint with rich caramel and toffee flavors and a medium hop bitterness. Just slightly sweet, the balance of the beer is more malted than bitter, with just a touch of spice and a roasted dryness at the finish. ABV: 5% IBUs: 23
MIDNIGHT CRUISE ROBUST PORTER
A tribute to the allure of a dark night, Midnight Cruise is a inky brown beer with a moderately-strong malt flavor featuring roasted chocolate and coffee flavors. Dark roasted grains give the brew a sharp, but not bitter, taste countered by a slight caramel sweetness. Finishes dry. ABV: 6.3% IBUs: 35.6
ALE OF TWO CITIES SCOTTISH 70
Grab your kilt and enjoy this traditionally-brewed Scottish heavy. Ale of Two Cities has a clean, malty sweetness with esters of dark stone fruit and a faint smoky flavor. There is little to no hop flavor. The finish is dry, with lingering notes of malt and caramel. ABV: 4.2% IBUs: 16
BETTER WATCH OUT STOUT
Better Watch Out Stout is an intense, full-bodied brew with a rich and complex flavor. Roasted malt creates coffee, chocolate, and caramel flavors. The attuned taster might detect notes of slightly burnt grain and dark fruit esters. Low carbonation and hop flavor. ABV: 5.6% IBUs: 48
KISS ME I’M IRISH STOUT
A dry finish for those with that Irish sense of humor! This black beauty has prominent coffee-like and roasted barley aromas with little to no hop aroma. It might look dark and heavy, but it’s actually more medium-bodied with an almost creamy texture. Similar in style to a Guinness, but made with a whole lot more love. ABV: 4.7% IBU: 36
FOR THE LOVE OF…MOSAIC AMERICAN PALE ALE
Our American pale ale is a refreshing, fruity ale that showcases the dynamic Mosaic hop variety. Clean hop flavor is supported by a subtle malt backing to make the beer balanced and drinkable. The moderate hop bitterness lingers to a medium dry, clean finish. At 5.1% ABV, this brew is more accessible than most modern American Pale Ales. ABV: 5.1% IBUs: 37.8
HUNDRED DAZE INDIA PALE ALE
For the hop lovers, we present our flagship IPA. Citrus, apricot, passion fruit, and black pepper aromas introduce this moderately-strong American Ale. We dry hop 100 Daze with modern American hop varieties to create a strong, hoppy bitterness that will linger into the aftertaste. Clean, supporting malt flavor allows the hops to shine. Did we mention hops? ABV: 6.8% IBUs: 69 March 2017 ● Beachin’ 55
Coming Soon to
56 Beachin’ ● March 2017
WEEKLY FEATURES TO INCLUDE:
SMOKED MEATS DAILY
BLUE WATER PORK TENDERLOIN
$15.00 / lb.
Served with Apple sauce. Delicious.
BLUE WATER HOTTIE MCNAUGHTY
Breakfast sausage hand rolled in ground coffee & BLUE WATER spices then slow smoked for hours. Sliced and served on a sweet dinner roll. Topped with tangy BLUE WATER sauce and yellow peppers.
TEXAS STYLE BRISKET MEMPHIS STYLE BABY BACK RIBS SOUTH CAROLINA STYLE CHICKEN ALABAMA BEEF SAUSAGE
FIX’INS
BLUE WATER SMOK’EN ARNY
$2.50 / ea.
BLUE WATER PRIME RIB
SMALL STUFF
Ground sirloin seasoned with BLUE WATER spices, wrapped in bacon, then slow smoked for hours. Served on a hamburger bun topped with jalapeno bread and butter pickles and BLUE WATER Alabama sauce. Hand rubbed with BLUE WATER spices, slow smoked for hours with whatever wood we have available (usually Mesquite).
BLUE WATER FRENCH DIP You don’t even want to ask.
BLUE WATER SMOKED OYSTERS
KICKED-UP BBQ BEANS POTATO SALAD COLE SLAW
$0.50 / dish
JALAPEÑOS BREAD & BUTTER PICKLES DILL PICKLES ONIONS
Rockefellers that have been hanging out in the woods.
SWEET STUFF
BLUE WATER WOOD FIRE PIZZA
$3.25 / ea.
Pizza cooked over a wood fire……Um……
BLUE WATER BRISKET BAKED TATER
Loaded baked potato with whatever you want on it…..plus some brisket trash.
BLUE WATER BILL’S SMOKED MEAT LOAF Bill was a legendary fishing hand from West Texas. We just threw some smoke on his century old recipe.
PECAN PIE
BEVERAGES $2.50 / ea. Bottomless
PEPSI PRODUCTS TEA SWEET OR UNSWEET COFFEE PROUDLY SERVING
SAUSAGE
Coming Soon to
March 2017 ● Beachin’ 57
Voted “People’s Choice” “mustA-visit” Since 2004
•Best Lunch • Best Dinner • Best Seafood also been voted • Friendliest Staff
while in Gulf Shor es
C Casual l family f il atmosphere t h Reasonable prices • Senior menu available
ning n i w d r a Aw nd Fish Shrimp a alties Speci
Seafood Kitchen
138 West 1st Ave • Gulf Shores • 251-948-7294
58 Beachin’ ● March 2017
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
March 2017 ● Beachin’ 59
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, Fairhope, AL Hours: Monday - Saturday 10:30 a.m. - 9 p.m. Gulf Shores Later Hours Spring & Summer
60 Beachin’ ● March 2017
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 Cajun Golden Fried Catfish Platter - (U.S. Raised) tols Crawrefi’sshNoPthising Fried Select Oyster Platter The Like ‘Em! Fried Shrimp Platter - (Approx. 14-15) Fried Gator Platter
RAW OYS T BAR ER
VOTED BEST BURGERS IN BALDWIN COUNTY
Hurricane Burger • Hillbilly Melt • River Burger • Shroooom Burger • Swamp Burger Bleu Cheese Bacon Burger
REDNECK REUBEN • ALABAMA CHICKEN MELT PoBoys • Chicken • Shrimp • Oysters • Gator • Frog Legs Crawfish Pistols • Catfish • Whitefish • Stuffed Crab
***Cajun Crawfish Pistols Dinner (2) w/ Fries & Slaw*** OMG! Shrimp Feast Po-Boy • Seafood BLT
APPETIZERS ~ SALADS ~ POBOYS & SANDWICHES ~ KIDS MENU DON’T FORGET YOUR SWEET THANG
“Sweet Thang” Signature Dessert! Redneck version of a New Orleans Beignet & Granny’s Apple and Peach Cobbler Rolled in Powdered Sugar. Mmmmm...this “thang” is SOOOOOO good!
BEST BAR PRICES ON THE COAST ~ SWAMP JUICE ~ STUMPWACKER DIXIE DARLIN’ ~ MARDI GRAS MARGARITA
608 S. McKenzie Street • (Foley Plaza on Hwy. 59) Foley, Alabama
251.952.FISH (3474)
1545 Gulf Shores Pkwy (Next to Rouses) Gulf Shores, Alabama
251.948.1110
Hours: Monday - Saturday 10:30 a.m. - 9 p.m. • Gulf Shores Later Hours Spring & Summer
March 2017 ● Beachin’ 61
10 Items Under $10!!!
Voted Top Ten Seafood Restaurant In USA
By Coastal Living
“The Best Steamed Seafood Available” SINCE 1989 www.GulfShoresSteamer.com
251.948.6344
Located at 27267 Perdido Beach Blvd. #115, Orange Beach, AL in SanRoc Cay
GETTIN’ STEAMED 62 Beachin’ ● March 2017
’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
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
251.948.6344
27267 Perdido Beach Blvd. #115, Orange Beach, AL in SanRoc Cay www.GulfShoresSteamer.com
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”
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
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
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.
March 2017 ● Beachin’ 63
25753 Canal Road in Orange Beach, Alabama
Indulge Your Senses. This high energy eatery delivers a quality of food and a variety of craft beers not found anywhere on the island. Each day our chefs perform culinary magic with fresh seafood and the simplest of ingredients. Experience unique eats and a family friendly environment, along with fresh made fare.
Join us for Happy Hour Daily 3:00 - 5:00 p.m. Select Eats & Drink Specials
Weekend Brunch 11 a.m. - 2 p.m. 251-980-5862 (LUNA)
www.lunaseatanddrink.com 64 Beachinâ&#x20AC;&#x2122; â&#x2014;? March 2017
25753 Canal Road in Orange Beach, Alabama
Indulge Your Senses.
entrées Fresh Catch market Our fresh catch selection prepared grilled, blackened, or fried. Served with fried Brussels sprouts and smoked cheddar grits. (GF) Top with Creole BBQ cream sauce for only $2. Blackened Redfish market Fresh redfish served over whipped sweet potatoes and braised greens and topped with RedEye Hollandaise. (GF) Stuffed Gulf Grouper market Fresh Gulf Grouper stuffed with housemade cornbread, bay shrimp and Conecuh sausage over a bed of fried Brussels sprouts and topped with Creole BBQ cream sauce. Fried Shrimp 18 Large Gulf shrimp, cornmeal crusted and fried. Served with French fries and red cabbage slaw. (GF) Shrimp-n-Grits 18 Smoked cheddar grits with large Gulf shrimp cooked in a spicy tomato gravy. Crab Claws market Fresh Gulf blue crab claws lightly floured and fried. Served with French fries and red cabbage slaw. Filet of Beef 28 A 8oz. certified Angus beef tenderloin filet, chargrilled and topped with caramelized onion butter. Served over whipped sweet potatoes and country green beans. (GF)
Buttermilk Fried Chicken 14 Buttermilk and hot sauce brined breast of chicken, battered and fried over our mashed potatoes and braised greens with pot liquor. Served with hot buttered cornbread. (GF) Braised Beef Pot Roast 17 Braised chuck roast and roasted vegetables cooked in pan jus over mashed potatoes. Served with garlic bread. (GF) Grillades and Grits 13 Paneed pork tenderloin medallions simmered in a rich Creole tomato gravy over smoked cheddar grits. Served with garlic bread. Spaghetti & Meatballs 15 Spaghetti pasta tossed in our housemade marinara and topped with two of our soontobefamous meatballs. Served with garlic bread and shaved Parmesan. Mac-n-Cheese 10 A skillet of Cavatapi pasta, oven baked in a rich cheese sauce and topped with seasoned bread crumbs. Take it up a notch: Add Pork Belly 5 Add Conecuh Sausage 4 Add Shrimp 5 Add Chicken 4
A sampling from our dinner menu.
251-980-5862 (LUNA)
www.lunaseatanddrink.com
Good Food Good FrienDs
GooD Times
Overlooking Wolf Bay • 26189 Canal Road 251.980.8400 • www.gtsonthebay.com 66 Beachin’ ● March 2017
Good Food Good FrienDs
GooD Times A sampling from our dinner menu.
GTs SPECIALITIE S
Ribeye
$29
GTs Grouper
Ribs - Full Rack
$24
STEAMER
A 14 oz. prime grade, hand cut, “deliciously fatty” ribeye served with crushed redskin potatoes, broccoli casserole and our garlic Worcestershire butter. Tender fall off the bone ribs. Slathered with our housemade BBQ sauce. Served with tots and slaw.
Fresh Catch
market
Grilled, blackened or fried. Served with Parmesan grits and fried cauliflower. (GF)
Pork Chop
$23
Sweet tea brined, bone in and stuffed with Conecuh sausage, onions and apples. Basted with our sweet bourbon glaze andserved with sweet potato casserole and fried cauliflower.
Yellowfin Tuna
market
Fresh Gulf yellowfin tuna seasoned and seared. Served with wasabi slaw and sweet Thai chili sauce. (GF)
Shrimp-n-Grits
$18
Large Gulf shrimp sautéed with Worcestershire, garlic, cream and Cajun spices. Served over fried Parmesan grit cakes. (GF)
market
Tasso encrusted Gulf grouper, oven baked and served with Parmesan grits, sautéed baby spinach and topped with meuniere sauce. (GF)
All steamed platters are served with corn, red potatoes and melted butter. All steamed platters are market price.
Gulf Shrimp Snow Crab Legs
half pound
pound
2 clusters 3 clusters
Shrimp and Crab Combo
Half pound of shrimp and 1 crab cluster.
FRYER
All fried platters are served with tots and slaw.
Gulf Shrimp Gulf Fish Gulf Oysters Chicken Tenders Louisiana Crawfish Tails Crab Claws
$18 $18 $21 $15 market market
Overlooking Wolf Bay • 26189 Canal Road 251.980.8400 • www.gtsonthebay.com
March 2017 ● Beachin’ 67
Contemporary Coastal Cuisine
It’s Here... The HOTTEST Steaks On The Island!
1800
°
BROILER
Fresh Seafood. Fine Wine. Prime Meats. Perdido Beach Resort | 27200 Perdido Beach Blvd Call For Reservations | 251.981.9811 Ext. 103 68 Beachin’ ● March 2017
FROM THE BROILER All steaks dry aged for minimum of 35 days
PRIME FILET MIGNON a boneless cut of beef as well as the most tender cut of steak. 6 oz. $30.00 9 oz. $36.00
CENTER CUT PRIME RIBEYE excellent marbling of the meat, this cut of beef is loaded with flavor. 12 oz. $35.00
BONE-IN RIBEYE the closer to the bone, the sweeter the meat.
16 oz. $60.00
PORTERHOUSE a sort of “two steaks in one” being a combination of filet and strip. this is definitely a fan favorite. 24 oz. $62.00
SAUCES & BUTTERS $3 per selection herbsaint hollandaise cabernet bordelaise green peppercorn au poivre smoked oyster butter bayside blue fondue smoked bone marrow butter
CROWNS $8 per selection
KANSAS CITY STRIP LOIN a popular cut of beef because of its flavor. if you like rare to medium-rare steaks, this is your go to. 14 oz. $37.00
BEELER’S FARM TOMAHAWK PORK CHOP long rib bone center cut chop, beautifully marbled, rich with flavor. 12 oz. $27.00
BONE-IN VEAL CHOP Wonderfully tender and subtle.
12 oz. $32.00
BUY ONE GET 2ND ENTRÉE 1/2 OFF Offer Valid Until 4/30/17 and cannot be combined with any other offer, to include special event menus. Present this ad to receive Voyagers offer.
crab oscar half spiny lobster tail gulf shrimp plancha scallops foie gras
$5 PER S SELECTION I D E S
purple sweet potato gnocchi + parmesan house steak fries + truffle hasselback potato + créme fraîche crispy brussel sprouts roasted harissa cauliflower bill “e” bacon asparagus bayside blue mac mushrooms + onions voyagers creamed spinach calico wild rice blend
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
March 2017 ● Beachin’ 69
70 Beachin’ ● March 2017
Tacky Jacks Mexican Garbage Nachos Peel & Eat Shrimp
Gator Bites
Crawfish Tails
Crab Claws
Crisp Luau Pork Bites “ Wangs” Fried Pickles
Chicken Strips Smoked Tuna Dip
Fried Green Tomato Fries
Shrimp PoBoy
Oyster Po Boy
Firecracker Shrimp Po Boy
Crawfish PoBoy
Flaky Fish PoBoy
Chicken PoBoy
Philly Cheese Steak
Grilled Tuna Samich
Chicken and Shrimp Wraps Fish Tacos
Jacks Half Pound Hand Pattied Burgers
“Tacky Shrimp”
Seafood Salad’
Firecracker Shrimp
Taco Salad
Shrimp Tacos
Seared Tuna Salad
Shrimp & Cheese Grits
Jacks House Salad
Shrimp Platters
Chicken Tender Salad
Steamed Royal Reds
Seafood Gumbo
Flaky Fish Platter Shrimp Platter Ahi Tuna Platter
Oyster Platter Shrimp & Grits
Grilled Mahi Mahi Crab Cake Dinner Gulf Grouper Platter
Royal Reds
Fried Seafood Tri o Platter
Gulf Grouper Samich
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
March 2017 ● Beachin’ 71
c a s u a l g u l f-f ro n t d i ni ng
Coast Restaurant is now the premier choice for waterfront dining for locals and visitors in Gulf Shores. The panoramic Gulf views match the service and culinary GZRGTKGPEG HTQO VJG Ć&#x201A;PGUV CPF HTGUJGUV KPITGFKGPVU ;QWoNN Ć&#x201A;PF CYCTF YKPPKPI cuisine created by Chef Hamme and his team including fresh Gulf seafood, pasta, chicken, steaks and sandwiches. Dine in or outside on the 2,700 sq. ft veranda. Join us for casual waterfront dining and experience a family-friendly menu and world-class service. Open March through October and available year round for private events.
spectrumresorts.com
251-224-3600
reservations recommended
Co ast Lo u n g e We st, n o w open
Sus hi B a r - I n d u lg e in fresh
72 Beachinâ&#x20AC;&#x2122; â&#x2014;? March 2017
Gu lf su sh i mad e t o o rd er a t o u r b r an d n e w S u sh i Ba r, Din e in O n ly.
COAST SIGNATURES %TCD %TWUVGF 4GFĆ&#x201A;UJ
Crab Covered & Oven Roasted Gouda Cheese Grits Garlic Green Beans Lemon Caper Cream
Shrimp & Grits $26.95
SautĂŠed Shrimp, Gouda Cheese Grits Bacon & Creole Corn Cream Open To The Public
251-224-3600
925 Beach Club Trail, Gulf Shores, AL 36542
SOUPS
Admiralâ&#x20AC;&#x2122;s Fried Platter $28.95
Fried Crab Cake, Shrimp & Fish Bites Served with House Chips & Slaw
Bacon Wrapped Crab Stuffed Shrimp $26.95 Green Beans & Jasmine Rice
Seafood Gumbo $7.95 Award Winning Recipe
IMPROVEMENTS TO ANY DISH
Loaded Potato $6.95
SautĂŠed Gulf Crab Cake $12.95 | Grilled Shrimp $11.95 Blackened Mahi $14.95 | Marinated Chicken $8.95
FROM THE GARDEN
Served with House Chips & Slaw
Creamy Potato with Bacon Green Onion & Shredded Cheddar
Galley Side Salad $4.95
Cucumber, Tomato, Red Onion, Cheddar Cheese & Seasoned Croutons
Choice of Dressing:
Creamy Oregano, Balsamic Vinaigrette Honey Lime Vinaigrette
Portside Wedge Salad $8.95
SANDWICHES *The Rum Runner $12.95
Rum Marinated Beef Patty Topped With Grilled Pineapple Jalapeno & Swiss
The Road Runner $11.95
Triple Decker Club, Grilled Chicken Apple Smoked Bacon, Guacamole Lettuce & Tomato
The Wave Runner $14.95
Iceberg Wedge, Bacon, Tomato, Red Onion, Bleu Cheese Crumbles, Creamy Oregano Dressing
Blackened Mahi, Lettuce & Tomato, Cajun Remoulade
Coast Farm Salad $9.95
CATCH OF THE DAY $28.95
Farm Fresh Greens, Bleu Cheese, Candied Pistachio Papaya Bacon, Vinaigrette
Cockpit Caesar $8.95
Romaine Lettuce, Parmesan, Croutons Creamy Caesar Dressing
Gulf Mahi Salad $15.95
Simply Prepared, choice of:
Blackened
Green Beans, Cheese Grits, Lemon Caper Sauce
Grilled
Fire Roasted Veg, Jasmine Rice, Lemon Caper Sauce
Fried
Blackened Mahi, Mixed Greens, Red Onion, Pineapple Spiced Peanuts, Honey Lime Vinaigrette
House Chips & Slaw Cajun Remoulade
BITES
Fire Roasted Veg. $3.95 | Green Beans $3.95 Cheese Grits $3.95 | Loaded Mashed Potatoes $3.95 Jasmine Rice $2.95
*Oysters: Half Dozen $12.95
|
Dozen $25.95
Choice of Raw or Rockefeller Style
Fried Crab Claws $MKT
Stone Ground Mustard Aioli
Gulf Coast Crab Cake $13.95 Cajun Remoulade
Boardwalk Shrimp $12.95
SIDES
STEAK & CHICKEN
*7 oz Char Grilled Petit Filet $31.95
Fire Roasted Vegetables, Mashed Potatoes, Parma Jus
*14 oz NY Strip $25.95
Fire Roasted Vegetables, Mashed Potatoes, Parma Jus
Marinated Chicken Breast $17.95
Breaded Shrimp Tossed in Our Secret Sauce
Green Beans, Mashed Potatoes, Wild Mushroom Sauce
Calamari $11.95
PASTAS
Parmesan & Tomato Sauce
Ft. Morgan Seafood Pasta $27.95
Chipsâ&#x20AC;&#x2122;nâ&#x20AC;&#x2122;Dip $11.95
Linguini Pasta, Shrimp, Crab, Scallops Tomato Alfredo Cream & a Bread Roll
Boardwalk Steak $9.95
Linguini Pasta, Parmesan Alfredo Cream
House made Chips Bacon & Blue Cheese Dip
Grilled Chicken Alfredo $16.95
Tender Steak Tossed in Our Secret Sauce
Bread Service $3.95
Available up to 8 people
March 2017 â&#x2014;? Beachinâ&#x20AC;&#x2122; 73
Locals love
our
Daily Salad Bar
ORITES HOUSE FAVO idess des two sid Includ
WE RESPECTFULLY REQUEST NO SUBSTITUTIONS.
Josh’s Blackened Shrimp and
ic Alfredo sauce and Gulf shrimp tossed with rich garl n and mozzarella cheese. 14.99 penne pasta, baked with Parmesa
crab dressing, baked Mild flakey fillets stuffed with blue 9 14.9 . aise and served with holland
our special sweet Carefully grilled, then topped with 19.99 t! pecan butter. A real Southern trea Shrimp baked in a cheddar and
Steak and Shrimp
k with Petite hand cut New York strip stea 9 19.9 mp. shri eight fried
Romano cheese sauce. 14.50
asts
Bourbon Grilled Chicken Bre
9 Joe and Dave’s bourbon glaze. 13.9 Twin chicken breasts grilled with sauce, add 1.95 Or try them blackened with hollandaise Shrimp Florentine
zarella and Romano Shrimp stuffed with spinach, moz sauce. 14.95 then topped with a light cream
grits.
Carb Stuffed Whitefish
Butter Pecan Mahi
Shrimp Au Gratin
Grits
over creamy cheese Tender blackened shrimp served That’s the one! 15.99
Shrimp Alfredo Baked Pasta
cheese
Parmesan Baked Shrimp
Bacon, garlic butter Tasty shrimp baked with Bill-E’s 5 14.9 . ese che n and grated Parmesa
Steamed Alaskan Crab Legs
Market Price Snow crab legs and drawn butter. 12oz. 21.99 New York Strip Steak Handcut.
Shop online or at the Original Trading Company!
Oyster House
, candles, t-shirts, seaside Great selection of unique gifts and much more! Be sure jewelry, beach accessories, toys t-shirts as well as Joe & ble ecti to check out the latest coll . Dave’s sauces and seasonings
www.originaloysterhouse.com
NORTH OF GULF SHORES BEACH GREAT SHOPS & KIDS’ PLAYGROUND
Gulf Shores 701 HWY 59 251.948.2445
OriginalOysterHouse.com
Mobile Causeway 3733 Battleship Pkwy 251.626.2188
75 Beachin’ ● March 2017
March 2017 ● Beachin’ 76