June 2019
beachin’ LIFE ON THE ALABAMA GULF COAST
2 Beachin’ ● June 2019
SALE JUNE 13 – 24 *SELEC T ST YLES ONLY
108 20th Ave East | Gulf Shores, AL | 251-967-4141 www.diamondjewelers.net *06/13/19 – 06/24/19 at participating retailers and online. Buy 1, Get 30% off; Buy 2, Get 40% off; Buy 3 or more items, Get 50% off. Discount applicable on select jewelry styles only, no substitutions. Selection may vary by store, while supplies last. Discount not applicable on gift cards purchases. Promotion can only be combined with the Pandora Preferred Card New Application 10% discount in-store only. Cannot be combined with any other offers. Not valid with prior purchases. Maximum promotional discount is 50%. Product not for resale; store may limit product purchase quantities in its sole discretion. All sales are final, no returns or exchanges accepted. © 2019 Pandora Jewelry, LLC • All rights reserved
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Own 10 or 20% of an Upscale, High Rise Beachfront Condo 3 Bedrooms, 4 Baths $99,850 Orange Beach, Alabama
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beachin’
A specialty publication of Gulf Coast Media
about the cover
publisher
The shoreline of the Gulf Coast is beautifully accentuated by natural sea oats and sand dunes. Sea oats is an extremely valuable plant which provides dune stabilization. Its massive root system is capable of holding soil and sand in place during extreme weather events such as hurricanes and tropical storms. This plant’s habitat puts it at the forefront of shoreline protection.
Parks Rogers parks@gulfcoastmedia.com
managing editor
Allison Marlow allisonm@gulfcoastmedia.com
design and layout Paige Marmolejo paige@gulfcoastmedia.com
Photo by Jack Swindle
advertising
LouAnn Love louann@gulfcoastmedia.com 251.943.2151 Frank Kustura frank@gulfcoastmedia.com 251.923.8129 Bethany Randall bethany@gulfcoastmedia.com 251.266.9982 Beachin’ magazine is published monthly by Gulf Coast Media, 901 N. McKenzie Street, Foley, AL 36535 251.943.2151 Distributed free by The Alabama Gulf Coast Convention & Visitor’s Bureau and at other locations throughout Gulf Shores, Orange Beach and Fort Morgan. All rights reserved. Reproduction without permission is prohibited. Gulf Coast Media accepts no responsibility in the guarantee of goods and services advertised herein.
Find the e-edition by visiting issuu.com and searching for Beachin’ or Gulf Coast Media. You can also access our e-editions through GulfCoastNewsToday.com. Just click on the “Magazine” tab and select “Special Publications.”
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feature story Deep Blue Alabama
Life beneath the waves of Gulf Shores is a diver’s dream
10
contents Sands of Time
18
The story of Catman Road
Out & About
20
The Grand Event: Dining and dancing for the arts
Beach Happenings
24
Sea, Sand, & Stars open again to public this summer
Beach Art
28
Art imitates life with Paint Art Live
Nature
30
Bon Secour National Wildlife Refuge celebrates expanded protection
Food
32
Lump Crab à la LuLu over Garlic Cheese Grits
Taste of the Gulf
35
Where to eat at the beach
June 2019 ● Beachin’ 9
DEEP BLUE ALABAMA
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PHOTOS BY CAROL COX, MEXICO BEACH ARTIFICIAL REEF ASSOCIATION
Life beneath the waves of Gulf Shores is a diver’s dream BY ALLISON MARLOW When you look across the Gulf of Mexico, what do you see? Some days it’s brown and murky. Others, the waves glisten like clear blue diamonds. A few times a year, you might refuse to dip a toe into the murky soup of the Gulf. But every day beneath the surface is perfect. Scuba divers say the world they find below bursts with colorful fish, curious creatures and some of the best diving in the world. Alabama’s Gulf Coast is home to the largest artificial reef system in the world. In the 1950s the Orange Beach Charter Boat Association dropped 250 old cars on the sandy sea bottom. With the hulking chassis to protect them, small invertebrates, worms and other tiny creatures began to bore into the metal and build their homes. Small creatures attracted bigger creatures and then even bigger fish until the entire food chain was represented. Within a year the area had become a fully functioning, self-sustaining marine habitat. Soon, more and more items were placed on the sea floor. The result was the largest artificial reef program in the country. Of the nearly 50,000 artificial reefs, spread
across more than 1,000 miles, about half of them are privately owned. Now materials used to build the reefs are closely monitored and inspected by the state to keep pollution to a minimum. The state has cleaned and dropped army tanks, box cars, barges and tug boats, among other items. Now, they
are all reef sweet reef to millions of sea creatures. “That’s the best part of diving here,” said Bud Howard, owner of the Down Under Dive Shop in Gulf Shores. “There are so many artificial reefs and so much to see.” Howard purchased the dive shop three years ago after diving in
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waters all over the globe for the last 50 years. “This is a good dive destination because of the amount of manmade reefs we have out here and the diversity of the aquatic life,” he said. Howard said he answers a lot of calls questioning the frequent murkiness of the Gulf ’s dark waters. But, he said, the water’s clarity is based on several factors, and most days are fine for diving. “We’re affected by Mobile River runoff and even the Mississippi River,” he said. “The water changes with the winds and tides and the time of year. “The general rule is the further we get off shore, the clearer the water is. I’ve seen the water here as clear as it is in the Bahamas,” he said. PHOTOS COURTESY OF THE DOWN UNDER DIVE SHOP
PHOTO BY CAROL COX, MEXICO BEACH ARTIFICIAL REEF ASSOCIATION
WANT TO DIVE? Before you can don a mask and jump in, divers must be certified. The Down Under Dive Shop offers PADI certification. Students complete an 8 – 12 hour online course on their own time and then head to the shop in Gulf Shores for five handson pool classes, followed by four open water sessions in the Gulf. The entire course can be completed in as little as a week. The all-inclusive certification program costs $535 and includes all costs associated with the pool and open water sessions on the boat. Once certified, divers can join the crew of the Down Under Dive Shop on monthly dive charters, weekend trips that include kayaking, underwater photography courses and spearfishing tournaments. The group also travels internationally to popular dive sites such as Fiji and the Bahamas. Visit www.downunderdiveshop.com for information and pricing. PHOTO BY CAROL COX, MEXICO BEACH ARTIFICIAL REEF ASSOCIATION
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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 June 2019 ● Beachin’ 13
Welcome to the Beach
FREQUENTLY ASKED QUESTIONS 1. Tents (no larger than a 10x10 ft.) are allowed on the beach, but they have to be placed behind (North of) the designated sign marker post and should be removed before night. Tents cannot be placed between the sign post and the Gulf of Mexico. This is for designated emergency and safety access.
BEACH FLAG WARNING SYSTEM
2. Pets are not allowed on the beach on the Gulf of Mexico or surrounding islands (Robinson, Bird, Walker). However they are allowed at the designated city Dog Park on Canal Rd. (Hwy 180) next to Sportsman Marina. All dogs should remain on a leash within the city limits.
YELLOW
3. Glass in any form (bottle, cup, container, etc.) is strictly prohibited on our beaches and islands.
GREEN
4. A yellow or green flag posted along gulf beaches means to use caution while swimming in the gulf waters and is permitted. A red flag means danger and one should not swim in the waters.
RED
Medium Hazard (light surf and or currents)
Low Hazard (calm conditions) High Hazard (rough conditions, such as strong surf and or conditions)
Double red flags mean that swimming in the waters is prohibited by law. Water Closed to Public Use
Purple means WARNING! A jellyfish or other marine threat. 5. All trails and parks are free and open from daylight to dusk 7 days a week. 6. Fires or flames are strictly prohibited on the beach. This includes grills, tiki-torches, lanterns, open fire pits, candles, fireworks, etc. 7. Jet skis, boats, and any other motorized vessels, are prohibited from launching along the gulf front beaches.
251-981-6979
City Hall • Mon-Fri 8am -5 pm
251-980-INFO City Infoline
DOUBLE RED
PURPLE
251-981-SURF Daily Beach Report
www.cityoforangebeach.com www.ospreycamera.com
which is being seen daily around the world 14 Beachin’ ● June 2019
Marine Pest (jellyfish, stingrays & dangerous fish)
You’ll love our greens. 9 Hole Par 3 Course Open to the Public Tee times not required
Lighted Driving Range Covered mats • Practice bunker
Daily Green Fees: $15.00 to walk 9 $20.00 to ride 9
Play all day for $30.00 Membership & Lessons Available
(251) 981-GOLF/4653 • 4700 Easy Street (off Canal Road)
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Sands of Time The story of Catman Road Transportation into Orange Beach was very difficult in the early 1900’s. The roads in Orange Beach were all sand, and there were very few of them. The first real road into the area came through Gulf State Park and was built about 1948 by the Administration of Gov. Long Jim ‘Big Jim’ Folsom. It was called a Farm to Market Road. The road veered southeast just past Lake Shelby to head of Cotton Bayou. Route 2 was later added from State Park Road to Hwy 161. After some antics by local teenagers hiding in the brush and making strange cat sounds to scare people on the lonely road at night, it became known as Catman Road. Catman Road was for years a fast way through the Park to the Gulf. As new bridges and roads were added to the area, Catman Road was closed in 2001 to motorized vehicles, and it became a bike and hiking trail. About this time, Hugh S. Branyon, was head of the State Park. He began his concept of expanding the trail into a trail system utilizing logging roads, abandoned roads and paths, and Native American sites within the Park. After partnership with the City of Orange Beach to reach other accesses in the City, The Backcountry Trail System was born. The Backcountry Trail was designated a National Recreation Trail in 2010, and is part of the Alabama Coastal Birding Trail. The trail system passes through six different ecosystems consisting of over 15 miles of trails. There are benches and shaded swings scattered throughout the trail system. A Butterfly Garden, a screened pavilion, boulder park for kids, eco tours are but a few of the things to see within this expanding trail system. Because of Hugh S. Branyon’s hard work putting
Phillip West, Coastal Resource Manager for the City of Orange Beach, on the left and Hugh S. Branyon, on the right.
together the Backcountry Trail system, the Trail is known today as The Hugh S. Branyon Backcountry Trail. Hugh Branyon passed away in 2016. Local historian Margaret Childress Long moved to Orange Beach from Evergreen when she was just two months shy of her second birthday. Although she did spend 12 years in Creola she has always called Orange Beach home. Margaret and her husband Buddy live in the same house where Margaret’s parents lived for more than 50 years. Her dad paid $12,500 to Dr. Amos Garret of Robertsdale, her mom’s first cousin, in 1949 for the 300 ft. waterfront parcel. A teacher at Fairhope Middle and High Schools and Elberta Middle School, Margaret served the island as school board representative for six years. A fisherman, hunter and farmer, her father also owned a farm in Silverhill. Sons Wesley and Brooks have turned the farm into the popular Alligator Alley tourist attraction. Margaret has co-authored two books, “The Best Place to Be – The Story of Orange Beach, Alabama” and “Orange Beach Alabama – A Pictorial History”
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Grcteioantof
Contemporary Home Décor, Fashion, and Accessories with a Beach Flair
Sele New Arrivals
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Discoun ts on Sa le Mercha ndise
Apparel, Gifts, Home Decor, Jewelry, Kids, Living, Pets THE WHARF 4776 Wharf Pkwy Ste 110 Orange Beach, AL 36561
FOLEY 219 S McKenzie St. Foley, AL 36535
FRENCH QUARTER 719 Royal St. New Orleans, LA 70116 504-522-9222 June 2019 ● Beachin’ 19
Out and About
The Grand Event
Dining and dancing for the arts
PHOTOS BY KATRINA BROWN-ANDERSON
The Friends of the Arts celebrated its annual fundraising event, The Grand Event, last month. Delicious cuisine was provided by Alabama Coastal Catering, silent auction pieces were donated from a variety of local artists and businesses, and guests were treated to the sounds of The All Star Band. It was a wonderful evening of dancing and relaxed fellowship for a great cause!
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Beach Happenings Sea, Sand, & Stars open again to public this summer BY CRYSTAL CASTLE For the fourth summer in a row, the Sea, Sand, & Stars Science and Nature Center will be open to visits from the public. The opportunity for public visitors is made possible by funding from the Orange Beach City Council. Orange Beach City administrator Ken Grimes said the facility originated as a partership between Brett/ Robinson, the City of Orange Beach and the Baldwin County School System. “Brett Robinson had committed as part of the rezoning of Phoenix West to help with the funding of Sea, Sand, & Stars Science Center,” Grimes said. “At the time, it was open to students with a lot of good field trips and daily science lessons and classes.” Grimes said it was difficult initially to get the facility available to the public as the school system wasn’t interested in opening it in the summer. “The city was always trying to get it open to the public, and finally we reached a point with some changes at the school board level to where we were able to get it open for the summer,” Grimes said. “The agreement was that the city would fund the staffing that it takes. That’s where it all evolved from was the city saying, ‘this is a public benefit project, and we want to see the public benefit from it.’”
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The center will be open Monday through Thursday from 9 a.m. to 2 p.m., June 3-27 and July 8-25. Staff members will offer the public a rotating schedule for guided tours, night sky presentations, IMAX type movies in the planetarium and special guests that typically include friends from the Orange Beach Wildlife Center. The facility features a 6,000-gallon saltwater aquarium, 1,500-gallon marine life touch tank, 800-foot nature boardwalk with a weather station, the planetarium, a microscope lab, a library and a gift shop. In addition to the aquarium with a large variety of Gulf fish and the touch tank, the center’s 38-seat planetarium has a Digitarium Alpha II Projector, allowing visitors a real-time look through this amazing window into space. The center’s microscope laboratory allows students to get a closer look at marine life. Outside, an 800-foot boardwalk leads to four large outdoor gazebo classrooms where students learn about birds. In partnership with WKRG TV, there is also a weather station complete with measuring and monitoring technology. The center has been a place for visitors and locals alike to bring their children to in the summer to get hands-on learning about the Gulf as well as providing more opportunities off-beach for family fun. The City of
10%
Orange Beach has also contributed a new projector to the planetarium in recent years on top of its summer contributions. In March, the Orange Beach City Council approved funding, totaling $18,144, to cover staffing for the seven weeks the center will be open. Grimes said the center is a gem on the Gulf coast and unique in its offerings. “I think for people of all ages, the things within the building and the boardwalk out back- there are a lot of things to give you exposure to the flora and fauna of coast life and wetlands,” Grimes said. “There was a lot of focus early with the touch tanks, and there’s a lab with microscopes and they have all kinds of slides to show you the various plant life and sea life and organisms of the coast.” For more information, visit www.seasandandstars. com or go to the Sea, Sand and Stars Science and Nature Center’s Facebook page.
Want to go? The center will be open Monday through Thursday from 9 a.m. to 2 p.m., June 3 - 27 and July 8-25.
Off Storewide Open Monday-Saturday 9am-5pm
Call 251-971-2005
10062 Tony Drive, Foley, AL 36535 (Co. Rd. 20, East of Hwy. 59on the left before the Beach Express)
www.gigiscrapbookin.com
Billy’s Seafood If It Swims, We’ve Got It! Open Air Seafood Market
BILLY’S MOM’S SHRIMP SALAD
251-949-6288
Co. Rd. 10 W. on Bon Secour River
www.billys-seafood.com
$5.00 OFF
5 LBS. OR MORE
HEADLESS SHRIMP $1.00 OFF PER LB. (Not Valid with Any Other Coupon or Discount)
WE SHIP SEAFOOD Open Monday-Saturday 7am-5:00pm
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Shop & Dine
Histor
Downtow
108 S. Alston Street, Foley, AL 36535
(251) 971-TANN
1
MANNING JEWELRY
207 West Laurel Ave. Foley, AL 36535 manningjewelry.com 251-943-4771
Since 1949
Closed Mondays
2
5
Holmes Medical Museum
111 W. Laurel Ave Foley, AL 251-970-1818 Open Monday-Saturday 10 am-2 pm
3
Free Admission
6
109 West Laurel Ave. Foley, AL 36535
Foley
www.gypsyqueenjava.com
A L A B A M A
Welcome Center located at 104 N. McKenzie Street
VisitFoley.org 4 26 Beachin’ ● June 2019
A full service coffee bar “Espresso, Chai, & Others”
7
Fol A LA B
ric
wn Foley 8
11
200 Hwy. 59 So., Foley, Al.
251.943.2941
M-F 10 am – 4 pm Sat. 10-3 pm www.hollisinterior.com
“We Buy Gold & Silver”
Parke Place Jewelry 105 S. McKenzie St. Foley, AL 36535
(251) 943-7225 M-F 10am-5pm Sat. by appointment
9
www.ParkePlaceJewelry.com
ley A M A
Let’s Get Grillin’ Meats WAGYU BEEF / BILL-E’S BACON (251) EXOTIC MEAT / BISON / ELK OSTRICH / C.A.B. / LAMB / CHEESE CURDS CHEESE / BRATS / FIRE DISC GRILLS Monday - Saturday 9:30 am - 5:30 pm 116 W. Laurel Ave., Downtown Foley, AL
943-MEAT (6328)
10
FOLEY ALABAMA RAILROAD MUSEUM FREE 251-943-1818 125 E. Laurel Ave., Foley, AL www.FoleyRailroadMuseum.com 12
To Advertise Call Bethany Randall at 251-266-9982 June 2019 ● Beachin’ 27
Art imitating life Artist captures scenes by painting them in front of a live audience BY ALLISON MARLOW Lights, camera, paint! For artist Jessa Pippin, time is the essence of her works. She doesn’t just paint subjects, she paints scenes as they unfold in front of her. Weddings, galas, fundraisers and community events – she arrives at each with a blank canvas and leaves with a carefully crafted memory.
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“I’m really painting what I see in the moment, the emotion I feel and the vibe that is going around at the event,” Pippin said. “That feeling really does play a huge part.” Pippin, who owns Paint Art Live, said she has always been creative. She studied studio art, oil and acrylic painting and ceramics. She kicked off her career last year when she painted her first official event, the Gulf Coast Hot Air Balloon Festival. Since then she has been tapped to capture weddings, Mardi Gras celebrations and most recently, The Grand Event Gala at the Coastal Arts Center of Orange Beach. “I am very, very excited and feel very blessed to be in a career I am passionate about,” she said. When Pippin paints live, she arrives early to photograph some of the finer details of the background and take in her surroundings. When the crowd arrives, she puts brush to canvas. “We start right when the guests arrive so they can see the transition from the blank canvas. That’s the impressive part, to see it form from nothing,” she said.
Generally Pippin finishes in about three hours, which means she has to plan ahead and endure the curious stares of onlookers. “You definitely feel the stress,” she said. “But, one of the neat things is if I have a gathering of people watching, it invigorates me and gives me more energy.” In addition to the live painting events, Pippin hosts painting classes for budding artists of all ages: birthday parties, girls night out, Mommy and me classes, the opportunities are endless, she said.
“Art can be attainable for adults and children,” she said. “I think everyone can create. My favorite part is helping to instill confidence in people.”
find out more... Visit www.PaintArtLive.com for pictures, booking info and more. June 2019 ● Beachin’ 29
Bon Secour National Wildlife Refuge celebrates expanded protection of Alabama Gulf Coast STAFF REPORTS Nine years ago, when oil gushed from the Deepwater Horizon spill many thought all was lost. Earlier this month, hope for a better future not only grew, it spread across 470 acres of land that will now be protected at Bon Secour National Wildlife Refuge. In May leaders from across the state gathered at the refuge to commemorate the expansion. The U.S. Fish and Wildlife Service, The Conservation Fund and the Alabama Department of Conservation and Natural Resources dedicated the newly conserved property at the Little Point Clear Unit of the Bon Secour National Wildlife Refuge at a special event. The addition of this land to the Refuge will expand public recreational capabilities for fishing, wildlife viewing, photography, boating, paddling, and other opportunities enjoyed by more than 120,000 visitors a year. 30 Beachin’ ● June 2019
Governor Kay Ivey was on hand to help cheer on those who had been working on the project. “We are all called on to be stewards of the Earth,” Ivey said. “To me, that just means a special challenge for those of us called to live in Alabama the beautiful to pledge ourselves to make it even better.” She spoke on how the state’s beauty was marred by the devastating effects of the Deepwater Horizon oil spill nine years ago. “Our natural habitats were destroyed, and our way of life disrupted,” Ivey said. “The oil spill took a
toll on our coast, but in natural Alabama fashion we have bounced back, overcome that and are moving forward to achieve Alabama the Beautiful.” The Conservation Fund purchased the property and transferred it in two phases to the U.S. Fish and Wildlife Service (Service) at the request of the Service and the State of Alabama. This project was made possible thanks to funding from the National Fish and Wildlife Foundation’s (NFWF) Gulf Environmental Benefit Fund, which was established by a federal court order addressing criminal cases related to the 2010 Deepwater Horizon oil spill. Ivey said the acquisition of land will help generations to come make significant memories. “Said another way, this gives hope in time of loss,” Ivey said. “We’re giving hope not only for people here today, but for future generations. Looking around today you can be assured we are making progress that we can all see.” Located on the Fort Morgan Peninsula, the newly conserved property features a variety of coastal habitats including shoreline, pine flatwoods, saltwater marsh, freshwater lagoons and wetlands, dune systems, maritime forests, and tidal creeks. The living shorelines and interior terrain provides ideal habitats for several native species, including young adult Kemp's Ridley sea turtles, snowy plover, piping plover, Wilson's plover, and the endangered Alabama beach mouse. Chris Blankenship, Commissioner of the Alabama Department of Conservation and Natural Resources, said the land acquired is a “safe harbor” for all manner of bird and butterfly species making journeys from South and Central America. “The marsh will be the first land seen for thousands of miles by purple martins, plovers, and white-rumped sand pipers as they make our way to and through our area,” Blankenship said. “Eagles and ospreys will spend all year here enjoying the abundant resources. We saw several ospreys today on the tour. Great blue herons and monarch butterflies are frequent residents during the year. This is truly an unspoiled paradise for wildlife.” The conserved property celebrated today also has the potential to benefit manatees migrating through the northern gulf, and ultimately increases protected coastal
PHOTOS BY STEPHANIE PLUSCHT
habitat at the Refuge for wildlife and public recreation by approximately 25 percent. “This area is also vitally important to fish and shellfish,” Blankenship said. “The marsh, you see, and the bayous, bays and estuaries of the Little Point Clear peninsula produce shrimp, crabs, spotted sea trout and red fish.” The Alabama Congressional delegation representing Baldwin County, including U.S. Senator Richard Shelby, U.S. Senator Doug Jones, and U.S. Representative Bradley Byrne, have supported the ongoing efforts to enhance and strengthen the Little Point Clear Unit of the Refuge, and to invest in coastal improvements and address the damage caused by the 2010 Deepwater Horizon oil spill. NFWF’s Gulf Environmental Benefit Fund — created to implement a federal criminal settlement against several oil companies — supports efforts like the Little Point Clear Unit project that benefit natural resources in and around the Gulf of Mexico by remedying damage and eliminating or reducing the risk of harm caused by last decade’s Deepwater Horizon oil spill. “I appreciate the foresight of the people who came before me to set aside such a pristine area for conservation,” Blankenship said. “I’m honored to be part of the group of people to carry forward this legacy and to have the opportunity to add to this vision to ensure that this place continues to serve the birds, fish and people that so depend on its protection.” June 2019 ● Beachin’ 31
Crazy Sista Cooking with Lucy Buffett Lump Crab à la LuLu over Garlic Cheese Grits One of my favorite recipes from my first book, LuLu’s Kitchen. This is a go-to for when I have company.
lumps of crab. Cover and cook for 1 minute or until crab is heated through and mixture is back to bubbling. 7. Add basil to crab and top with parmesan cheese. Cover and reduce heat to low. Cook for 1 additional minute. Correct seasonings. Serve immediately over Garlic Cheese Grits.
Lump Crab à la LuLu 4 Servings
Buffett
Ingredients 1 stick unsalted butter 1 large leek, cut in ¼ inch slices, including green part ½ cup green bell pepper, coarsely chopped ½ cup yellow bell pepper, coarsely chopped ½ pound mushrooms, sliced 2 medium – large fresh tomatoes, peeled, seeded and chopped ¾ cup good white wine 1-pound jumbo lump crabmeat 1 ½ teaspoons kosher salt 1 teaspoon black pepper Large handful of fresh basil leaves, cut into ribbons ½ cup grated parmesan cheese Directions: 1. In a large heavy sauté pan, melt butter over medium heat. Just as butter begins to sizzle, add leeks and cook until tender, about 5 minutes. 2. Add green and yellow pepper and continue to cook for 2 minutes. 3. Add mushrooms and continue to cook for another couple of minutes until mushrooms are softened mixture is juicy. 4. Add tomatoes and continuing cooking for 2 minutes. 5. Add wine, salt and pepper and mix well. 6. When liquid is bubbling, gently add crabmeat. Shake the pan instead of stirring so as not to break the large
Garlic Cheese Grits 4 Servings Ingredients 2 tablespoons unsalted butter 6 gloves garlic, minced (or more if you prefer it more “garlicky,” there really is no limit) 6 cups water ½ cup milk or heavy cream 1 1/3 cup regular grits ½ teaspoon salt 2 cups Sharp Cheddar cheese, grated Salt and pepper to taste LuLu’s Perfect Pepper Hot Sauce Directions: 1. In a small skillet, melt 2 tablespoons of butter. Add minced garlic and sauté until garlic is barely soft. Make sure not to burn butter. Set aside. 2. In a heavy saucepan, bring water and milk to a slow boil. 3. Slowly add grits and salt, stirring constantly to avoid grits clumping. 4. Reduce heat to medium-low, and simmer for 15-20 minutes until thick and creamy, stirring often. 5. Add sharp cheddar cheese, butter and garlic and cook until cheese is melted. 6. Serve immediately.
LuLu Clues • Leeks must be washed thoroughly because they can retain a lot of dirt in the layers. I slice and separate them into rings, soaking them in a sink of cold water. Then I rinse them at least twice in a colander. • The fancy name for making basil cut into ribbons is “chiffonade.” The easy way to do this is place several leaves on top of each other and roll up like a cigar. Then slice thinly making long shreds of the herb. 32 Beachin’ ● June 2019
June 2019 ● Beachin’ 33
34 Beachin’ ● June 2019
taste of the Gulf Coast Featuring Big Wave Dave’s
in this issue
Big Wave Dave’s Cactus Cantina DeSoto’s Fish River Grill Kayden’s Candy Factory
Kiva Dunes Grill LuLu’s Original Oyster House Tacky Jacks
June 2019 ● Beachin’ 35
36 Beachin’ ● June 2019
June 2019 ● Beachin’ 37
EESSTT B B D D E E T T O VVO ODD OO FFO N N A A C C I I X M MEEX EE G UULLFF G H H T T N O ON OAASSTT!! CCO
Mexican Grill OUR PER BEACH B DIDO L LOCATIO VD. N SERVING IS BREAKFA ST!
NETTW IIOONNSS
LLOOCCAA IINN W NNOOW BBEEAACCHH G G N N OORRAA EEHHOOPPEE!! & & FFAAIIRR
25311 Perdido Beach Blvd. | Orange Beach, AL. | 251-981-4628 108 N. Section Street | Fairhope, AL. | 251-517-9896
25908 Canal Rd. | Orange Beach, AL. Suite A @ 161
251-974-0060
Mexican Grill
3849 Gulf Shores Parkway | Gulf Shores, AL. Located in Sunset Plaza
251-943-8115
5121 North 12th Avenue | Pensacola, FL. Near Pensacola State College
850-912-8565
www.MyCactusCantina.com www.MyCactusCantina.com
FREE
Small Cheese Dip with purchase of 2 Entrees Up to $3.99 Value
Mexican Grill
Dine In Only. 1 coupon per table and not valid on to go orders. Please mention coupon when ordering. Not valid with other discounts, specials or coupons. Expires 6/30/19. Beachin’ June 38 Beachin’ ● June 2019
tarters
a jitas
cactus guacamole
a sizzling plaTTer oF bell peppers and onions wiTh your choice oF meaT. all FajiTas are served wiTh leTTuce, pico de gallo, sour cream, guacamole and choice oF Two (2): mexican rice, black beans, cacTus griTs or reFried beans
3 aMigos cheese dip
Large bowl of our delicious cheese dip with grilled shrimp, steak* and chicken. Served with pico de gallo on the side and your choice of warm corn or flour tortillas so you can roll your own tacos 9.99
Cantina Sampler
A trio of our famous cheese dip, pico de gallo and guacamole. Served with a heaping basket of tortilla chips. No substitutions please 9.49
cactus guacaMole
Fresh chunks of avocado mixed with tomatoes, onions, light jalapeños, lime juice and cilantro large 8.49 small 4.49
chicken wings
cheese dip
Eight flavorful chicken wings tossed in our unique sauce, served with your choice of dressing 9.99
large 6.99 | small 3.99
chicken Fingers
large 7.59 | small 4.59
Four lightly breaded chicken strips served with fries and your choice of dressing 8.99
cheese cu rds
For one
chicken shriMp steak*
or two
11.99
20.99
12.99
21.99
13.99
23.49
all Tacos are orders oF Two or Three and are served in your choice oF soFT Flour or crispy corn shell. includes choice oF Two (2): mexican rice, black beans, cacTus griTs or reFried beans
piña fajitaS
A cored pineapple half stuffed with grilled chicken on a bed of sautéed bell peppers and onions 15.99 subsTiTuTe: sTeak* +3.00 | shrimp + 2.00
Bean & cheese dip
tacos Mexicanos
BeeF & cheese dip
large 7.49 | small 4.59
haBanero salsa 1.99
texaS fajita naChoS
Choice of grilled steak* , chicken or shrimp with sautéed onions and bell peppers on a bed of refried beans in a crispy tortilla shell with lettuce, tomatoes and sour cream, drizzled with cheese 8.99 A large crispy tortilla shell on a bed of refried beans, filled with lettuce, tomato, sour cream and your choice of shredded chicken or ground beef with a side of our cheese dip 7.49
Fajita nachos
Grilled chicken over lettuce, spinach, avocado and diced tomatoes, topped with pico de gallo 8.99 subsTiTuTe grilled sTeak* + 2.49
grande sup reMe nachos
Tortilla chips topped with black or refried beans, seasoned shredded chicken or ground beef, lettuce, tomatoes, sour cream, jalapeños and melted cheese 9.99 sub sTeak* or grilled chicken 1.99
nachos
cheese nachos 5.99 cheese & beeF 7.49 cheese, beeF & bean 7.49
cheese & bean 6.49 cheese & shredded chicken 7.99
cactus grilled chicken salad
gulF coast seaFood Bu rrito
A blend of Triggerfish and shrimp mixed with fresh pico de gallo, house spices and tomato salsa, then topped with cheese dip and red burrito sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 12.99
seaFood Quesadilla
shriMp diaBlo
Guacamole with iceberg lettuce, tomatoes and shredded cheese 4.99
caldo de caMarón (shriMp)
Shrimp cooked in hot sauce with Mexican rice, onions, mushrooms, cilantro and slices of avocado. bowl 8.99 • cup 4.99
caldo de pollo
Authentic Mexican style chicken soup bowl 6.99 • cup 3.99
Grilled shrimp and Triggerfish with fresh pico de gallo, sautéed onions and bell peppers. Served with sour cream, lettuce and tomato on the side 10.49 add rice and/or beans + 2.49
shriMp tacos
Filled with shrimp grilled with garlic butter and topped with lettuce, pico de gallo, avocado and honey habanero sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans Two Tacos 11.49 | Three Tacos 13.49
Bu rrito ranchero
Large flour tortilla filled with grilled steak* or chicken, grilled onions, peppers and topped with our zesty ranchero salsa and melted cheese. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 10.99
california burrito
cactus grilled Bu rrito
Large flour tortilla with grilled steak* or chicken and covered with our cheese dip. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 9.49
California Burrito
Grilled steak* or chicken, Mexican rice, black or refried beans and your choice of mild or hot salsa rolled in a large flour tortilla. Topped with cheese dip, sour cream and avocados 13.49
VegetaRian Veggie Fajitas
Grilled tomatoes, spinach, broccoli, mushrooms, green and red bell peppers and onions. Served with Mexican rice, beans, lettuce, sour cream, guacamole and pico de gallo accompanied with flour tortillas 9.99 For Two 17.99
spinach and MushrooM Quesadilla
Flour tortilla stuffed with melted cheese, sautéed spinach and mushrooms with sour cream, lettuce and tomatoes served on the side 7.49 add rice and/or beans + 2.49
shriMp & grits
carnitas
Slow-simmered pork tips cooked with sautéed onions. Served with fresh tortillas, lettuce, guacamole, pico de gallo and sour cream 12.99
shriMp cocktail
Shrimp in our cocktail sauce. Served with fresh avocado and crackers 12.99
chiMichanga plate
spinach enchiladas
Two enchiladas filled with sautéed spinach and tomatoes and topped with enchilada sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 7.99
cactus Veggie Bu rrito
Seasoned mixed veggies wrapped in a large flour tortilla, topped with sour cream and avocado. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 8.49
Flan
A traditional sponge-based custard with a sweet filling 5.49
sopapilla 2.99
Fried cheesecake chiMichanga
chu rros 4.99 Fried ice creaM 4.29
ruM sisters
With strawberry sauce 7.49
chocolate taco
Chocolate dipped ice cream taco 5.49
Gourmet alcohol infused cakes from orange beach! Ask your server for this weeks special flavor!
twisted sista
Dark chocolate, Kahlúa and white rum 6.49
ids ’ Menu cactus Fingers
Chicken fingers with fries 5.99
taco
Chicken or beef taco served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 5.99
enchilada Meal
Cheese, chicken or beef enchilada served with your choice of two (2): Mexican rice, beans, Cactus grits or fries 5.99
Mini nachos
Mini Quesadillas
Kid-sized quesadillas stuffed with cheese and chicken or ground beef and served with your choice of two (2): Mexican rice, beans, Cactus grits or fries 5.99
cactus Mini Bu rrito
Beef or shredded chicken burrito served with your choice of two (2): Mexican rice, beans, Cactus grits or fries 5.99 subsTiTuTe sTeak* or grilled chicken for 1.50.
served wiTh leTTuce, TomaToes, sour cream and cheese. add rice and/or beans + 2.49
BeveRages
Fajita Quesadilla
Grilled steak* or chicken with sautéed onions and peppers. Served inside a flour tortilla with melted cheese 10.49
shredded chicken 6.49 ground BeeF 6.49 cheese only 5.49
Bu rrito • chile relleno • enchilada taMale • taco • chalupa • tostada
any one
any two
7.99
9.49
any three 10.49
la cartE BeeF or shredded chicken taco 2.49 BeeF or shredded chicken enchilada 2.59 grilled chicken taco 2.99 grilled steak* taco 3.49 triggerFish taco 3.49 shriMp taco 3.49 gringo taco 3.49 BeeF Bu rrito 2.99 grilled chicken Bu rrito 5.99 chile relleno 3.49 or
shriMp 6.99
grilled steak* strips 7.99 BeeF or chicken chiMichanga 7.99
ides aVocado slices 2.69 diced toMatoes .99 onions .99
lettuce .99
salsa Verde .99 Mexican rice 1.99 Black Beans 1.99 cactus style cheese grits 1.99 rice & Beans 3.99 pico de gallo 1.79 shredded cheese 1.49
grilled chicken or steak Quesadilla
Grilled chicken or steak* served inside a flour tortilla with melted cheese. Served with lettuce, sour cream and tomatoes 9.49
s
reFried Beans 1.99
Grilled steak*, chicken and shrimp with sautéed onions and Grilled shrimp served inside a flour tortilla with melted cheese. peppers served inside a flour tortilla with melted cheese 11.49 Served with lettuce, sour cream and tomatoes 10.99 texas fajita quesadilla
tu
-cantina+
grilled chicken For children 12 years and younger. includes soFT drink or Tea (dine-in only). add 2.00 For adulTs
Cheese and chips nachos 5.99
shriMp Quesadilla
ac
grilled steak* Burrito 7.49
Quesadill as texas Fajita Quesadilla
c
A large flour tortilla stuffed with beef or shredded chicken, then lightly fried 9.99 add sTeak* or grilled chicken + 1.99
A dessert sampler of ice cream and churros. Serves four 8.99 With ice cream 4.79
arroz con pollo
Grilled chicken and cheese dip over a bed of Mexican rice 8.49
served wiTh your choice oF Two (2): mexican rice, black or reFried beans or cacTus griTs. addiTional charges For sTeak*, grilled chicken or shrimp
Chicken breast smothered in bell peppers, onions and our cheese sauce 12.49
A bowl of our delicious Cactus style grits mixed with our seasoned jumbo shrimp 9.49
helado grande
chicken diaBlo
Grilled chicken cooked in our homemade spicy, cheesy sauce. Served with your choice of two ((2): Mexican rice, black beans, Cactus grits or refried beans 12.49
coBos
pollo cactus Melt
Grilled shrimp cooked in our homemade spicy, cheesy sauce served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 12.99
Desserts
texas Bu rrito
Ground beef or shredded chicken rolled in a flour tortilla, covered with cheese and topped with lettuce and sour cream. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 9.49
hueVos rancheros
Fried eggs over lightly fried corn tortillas, topped with tomato-chili sauce 9.49
*These iTems are cooked To order: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
Burritos
Bu rrito Mexicana
texas tacos
One steak* taco, one grilled chicken taco, one shrimp taco served with pico de gallo, lettuce and cheese 13.49
taQuitos
Three rolled and lightly fried corn tortillas filled with seasoned shredded chicken or ground beef. Served with pico de gallo, lettuce, sour cream, and cheese dip 10.99
triggerFish tacos
Local Gulf Triggerfish grilled and served on a soft flour tortilla or crunchy corn tortilla with lettuce, pico de gallo, avocado and honey habanero sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans Two Tacos 11.99 | Three Tacos 13.79
guacaMole salad
Large flour tortilla stuffed with grilled steak*, chicken and shrimp, grilled onions and bell peppers, covered in our cheese dip and salsa. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 11.99
enchilada sup reMe
One shredded chicken, one beef, and one cheese enchilada topped with lettuce, tomato and sour cream 10.49
eafood
taco salad
Spinach, iceberg lettuce, pico de gallo, mushrooms, shredded cheese, avocado and sour cream with your choice of dressing 5.99
Grilled steak* or chicken on a bed of tortilla chips with onions and bell peppers. Topped with cheese dip and sour cream 10.99
carne asada
Grilled steak* presented on a bed of sizzling onions and bell peppers with pico de gallo, guacamole, lettuce and sour cream 12.49
piña fajitas (chicken)
Grilled steak*, chicken and shrimp on a bed of tortilla chips with onions and bell peppers. Topped with cheese dip and sour cream 12.49
gringo tacos
TradiTional plaTes are served wiTh your choice oF Two (2): mexican rice, black or reFried beans or cacTus griTs
Fajita salad
house salad
Juicy grilled chicken tacos with fresh grilled pineapple and chorizo. Topped with raw onion and cilantro Two Tacos 12.49 | Three Tacos 13.99
Tr aditional l ates
oups & al ads Nachos
tacos de pollo
Seasoned ground beef or shredded chicken tacos with fresh pico de gallo, lettuce and cheese Two Tacos 9.99 | Three Tacos 10.99
jalapeño & cheese dip
large 7.59 | small 4.79
texas fajita nachos
Grilled steak* tacos with pico de gallo, lettuce and cheese Two Tacos 11.99 | Three Tacos 13.99
cactus tacos
large 7.99 | small 4.99
steak tacos
Authentic Mexican-style street tacos with carne asada, fresh cilantro and onion on corn tortillas. Served with lime Two Tacos 10.99 | Three Tacos 13.49 Juicy grilled chicken tacos with fresh pico de gallo, lettuce and cheese Two Tacos 10.99 | Three Tacos 12.49
chorizo sausage & cheese dip
Deep-fried to perfection and served with tomato dipping sauce 6.99
texas tacos
Tacos
texaS fajitaS
A sizzling platter of bell peppers and onions with grilled steak*, chicken, and shrimp 13.99 For Two 25.99
scoop oF haBanero .99 jalapeños .99
3849
sou r creaM .99 coke | diet coke | tea | dr pepper sprite | BarQ’s root Beer | leMonade orange Fanta | Mello yello | coFFee
tortillas 1.49 *These iTems are cooked To order: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
gulf
28
June 2019 ● Beachin’ 39
Voted “People’s Choice” “mustA-visit” Since 2004
•Best Lunch • Best Dinner • Best Seafood also been voted • Friendliest Staff
while in Gulf Shor es
hores S f l u AG tion Tradi ned y Ow Locall
Casual family atmosphere Reasonable prices • Senior menu available
ing n n i w d r a Aw sh i F d n a Shrimp lties Specia
Seafood Kitchen
138 West 1st Ave • Gulf Shores • 251-948-7294
40 Beachin’ ● June 2019
138 West 1st Ave Gulf Shores, AL
251-948-7294
www.Desotosseafoodkitchen.com
Seafood Kitchen Lunch 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
(Served with french fries)
Complimentary Ice Tea and Bread Served with All Dine in Lunch Entrees. Add House or Substitute Salad for side dish Po-Boy Sandwich Cheeseburger Crab Cake Po-Boy *Monte Cristo Sandwich
Dinner Menu
STARTERS Oysters on the Half Shell 1/2 dozen ................1 dozen Southern Style Crab Cakes Shrimp Remoulade Crab, Spinach & Artichoke Dip Coconut Shrimp Stuffed Mushrooms Alligator Bites Fried Crab Claws 1/2 lb 1 lb Tuna Dip Sweet Potato French Fry Basket Fried Green Tomatoes GUMBO & SOUP Seafood Gumbo cup bowl Crab & Shrimp Bisque cup bowl FRIED SEAFOOD FAVORITES (Served with your choice of two side dishes)
Butterfly Shrimp Tail-less Shrimp Bon Secour Oysters Crab Claws Fried Fish of the Day Shrimp & Flounder Shrimp & Oysters Fried Catfish
SALADS Dressings: Honey-Mustard, Ranch, Bleu
Cheese, Italian, Thousand Island, French, Low-Fat Ranch, Raspberry Vinaigrette, Balsamic Vinegar, Balsamic Vinaigrette, Sesame Asian, Oil & Vinegar
Riviera Salad - with pecan chicken tenders - with chicken tenders - with boiled shrimp - with grilled or blackened chicken Caesar Salad - w/grilled or blackened chicken - w/boiled shrimp Gumbo & Salad - a cup of Seafood Gumbo and our Bisque & Salad 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
SEAFOOD PLATTERS
(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
(Served with your choice of two side dishes)
Stuffed Shrimp Shrimp Scampi Blackened Catfish Coconut Shrimp Grilled Shrimp Shrimp Creole Crawfish Etoufee Crab Cake Dinner STEAMED SEAFOOD
(Served with new potatoes & one side)
Snow Crab Legs - 2 lbs. Royal Red Shrimp - 1 lb. Combo - 1/2 pound Royal Reds & 1 pound Snow Crab 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
Broiled Seafood Platter Stuffed Shrimp Mahi-Mahi Yellow-Fin Tuna Tilapia Grouper Snow Crab Legs Royal Reds - 3/4 lb. Combo - 1/2 lb. Each Crab Cakes - 2 cakes PASTA Fettuccini Alfredo - w\grilled or blackened chicken - with shrimp or crawfish Basil Pesto Pasta - with Roma Tomatoes - with grilled chicken - with shrimp 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
(Served with your choice of two side dishes)
Hawaiian Rib-eye - (12 oz.) - add jumbo grilled or fried shrimp Jamaica-Jerk Chicken Grilled Chicken Breasts Fried Chicken Tenders PASTA Fettuccini Alfredo - with grilled or blackened chicken - with shrimp or crawfish Scallops Alfredo Shrimp & Pasta Marsala Basil-Pesto Pasta - with grilled chicken - with shrimp SIDE DISHES Substitute House or Caesar Salad for a Side Dish
Sweet Potato Casserole ~ Cole Slaw Baked Potato ~ Steamed Vegetables Yellow Rice ~ French Fries Fried Green Tomatoes
June 2019 ● Beachin’ 41
Aw Wi ar nn d ing Daily i Lunch Specials
includes Swamp
& Dessert
py p HaouAr M M-6P 1 1 H Y
Soup
Mon. thru Fri.
A RY D LL BAR S FU PRICE H T BES E BEAC H ON T
EVE
“HOME OF THE ORIGINAL”
Fish River Grill #3
Fish River Grill #2
(Next to Rouses)
(Foley Plaza on Hwy. 59)
251.948.1110
251.952.FISH (3474)
GULF SHORES 1545 Gulf Shores Pkwy.
FOLEY 608 S. McKenzie
Now Open: Fish River Grill by the Bay 19270 Scenic Hwy 98, Fairhope, AL • 251.928.8118 Hours: Monday - Saturday 10:30 a.m. - 9 p.m. Gulf Shores Later Hours Spring & Summer
42 Beachin’ ● June 2019
Aw Wi ar nn d ing 1545 Gulf Shores Parkway • Gulf Shores, Alabama (Next to Rouses)
251.948.1110
OMG! SHRIMP FEAST POBOY!!!
CHOSEN IN TOP “100 DISHES TO EAT IN ALABAMA BEFORE YOU DIE” GRILLED or FRIED AUTHENTIC SOUTHERN COOKED SEAFOOD PLATTERS
(Served w/ Fries, Coleslaw, Hushpuppies, Fried Okra, Tartar or Cocktail Sauce & Swamp Soup) Bayou Seafood Platter - Fried Gator, Frog Legs, Shrimp, Oyster, Catfish Seafood Platter - Fried Shrimp, Oyster, Catfish RAW Cajun ls Golden Fried Catfish Platter (U.S. Raised) o t OYS h Pis g Crawrefis in TER th o Fried Select Oyster Platter N ’s The B ! A {Fair Like ‘Em Fried Shrimp Platter - (Approx. 14-15) hope R by th Fried Gator Platter e Ba y
VOTED BEST BURGERS IN BALDWIN COUNTY
}
Hurricane Burger • Hillbilly Melt • River Burger • Shroooom Burger Swamp Burger • Bleu Cheese Bacon Burger
REDNECK REUBEN • ALABAMA CHICKEN MELT PoBoys • Chicken • Shrimp • Oysters • Gator • Frog Legs Crawfish Pistols • Catfish • Whitefish • Stuffed Crab ***Cajun Crawfish Pistols Dinner (2) w/ Fries & Slaw*** OMG! Shrimp Feast Po-Boy • Seafood BLT
APPETIZERS ~ SALADS ~ POBOYS & SANDWICHES ~ KIDS MENU DON’T FORGET YOUR SWEET THANG
“Sweet Thang” Signature Dessert! Redneck version of a New Orleans Beignet & Granny’s Apple and Peach Cobbler Rolled in Powdered Sugar. Mmmmm...this “thang” is SOOOOOO good!
BEST BAR PRICES ON THE COAST ~ SWAMP JUICE ~ BUSHWACKER DIXIE DARLIN’ ~ MARDI GRAS MARGARITA
608 S. McKenzie Street (Foley Plaza on Hwy. 59) Foley, Alabama
251.952.FISH (3474)
19270 Scenic Hwy. 98 Fairhope, Alabama
251.928.8118
1545 Gulf Shores Pkwy (Next to Rouses) Gulf Shores, Alabama
251.948.1110
Hours: Monday - Saturday 10:30 a.m. - 9 p.m. • Gulf Shores Later Hours Spring & Summer
June 2019 ● Beachin’ 43
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