October 2016
beachin’ Life on the Alabama Gulf Coast
Live Music on the Island Monthly Calendar of Events
Beach Art
J. Swindle Beach Wood
Drinks of the Beach
1 Beachin’ ● October 2016
Bartenders on the Island tell all about their specialty drinks!
Taste the Difference — Eat Local and Fresh
Welcome to Bill’s By The Beach, where you’ll experience the best cuisine the Gulf has to offer while taking in the amazing Alabama Gulf Coast beach view. We’ve built our reputation offering fresh, wild-caught Gulf and domestic seafood, as well as local, farm fresh and seasonal vegetables — hand crafted into unique, sensational meals that can be enjoyed by the entire family at an affordable price.
251-948-5227 | bbtb.com | 300 West Beach Blvd., Gulf Shores, AL 36542 Follow on Twitter, Facebook, Instagram and Pinterest | Hours Seasonal
2 Beachin’ ● October 2016
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AVAILABLE AT
4 Beachin’ ● October 2016
The Wharf 4776 Main St., Suite 110 Orange Beach, AL 36561 251.224.5555
219 S. McKenzie St. Foley, AL 36535 251-943-8941
719 Royal St. New Orleans, LA 70116 504-522-92222
October 2016 ● Beachin’ 5
contents
16 8
10 14 16
20
Sweet Sips! Bushwackers: an Island Favorite Mimosas vs. Blood Mary's Ask the Bartenders
20 23 31 32 32 40
Take a Day Trip to the Estuarium at the Dauphin Island Sea Lab Artist Spotlight: Jack Swindle
Shrimp Festival returns to the Beach
23
At the Beach Live local music
8
Beach Happenings Hooked on Fishin
a letter from the editor
It's finally fall and it brings a brand new line up of events happening here on the Alabama Gulf Coast. The 45th Annual Shrimp Festival is one of the largest attractions we host here at the beach. The event is predicted to attract more than 250,000 to Gulf Shores. In this issue, take a day to the Estuarium at the Dauphin Island Sea Lab in Gulf Shores and learn all about the talent of local artist, J. Swindle. Find where to taste the best drinks at the beach. Whether its brunch, happy hour or dinner, check out all of the specialty beverages in the area from the experts themselves, the bartenders. Also included in this issue is a live local music calendar and monthly guide to events happening at the beach in October! I'll see you there in my beach chair,
Destiny
6 Beachin’ � October 2016
about the cover Septem ber 2016
beachin’ ama Gulf Coast
Life on the Alab
Live Music on the Island Monthly Calendar of Events
October brings a new color to the sunsets at the beach. Autumn is the perfect time of year to take a walk on the beach and admire the shores when the sun goes down. (cover photo by Jack Swindle)
Beach leArBet ach Wood J. Swind
Off Purchase
Drinks of the Beach
October 2016 1 Beachin’ ●
10%
Bartenders on the Island tell all about their specialty drinks!
thru 10/31/2016
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
Frank Kustura frank@gulfcoastmedia.com 251.923.8129
destiny@gulfcoastmedia.com
Jeniece Bouzan jeniece@gulfcoastmedia.com 251.978.0497
copy editor John Mullen
designCaryand layout Howard
johnm@gulfcoastmedia.com
advertising LouAnn Love
louann@gulfcoastmedia.com 251.243.7620
Leigh Mitchell
contributors Capt. Phil Dortch and Capt. Mark Robinson
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.
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
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
October 2016 ● Beachin’ 7
! s p i e S t i r t o e av
F e d n w a l S ackers: An Is w h s u B
rown
tiny B by Des
Flora Bama Bushwhacker
One's not enough and three is too many, two is just right... Sometimes you have to satisfy your sweet tooth. And sometimes you also have to satisfy that “It's 5:00 somewhere” mindset. Why not make it a sweet drink like a bushwacker, the Island's famous frozen dessert drink that many restaurants at the beach have given their own twist. This drink started in the Bahamas and moved up into the panhandle. Since then, it has become an all-time favorite beach beverage on the Alabama Gulf Coast. The Flora-Bama fixes several hundred bushwackers on a busy Saturday. People come from all over to get a sip of the Bama's most popular and signature drink. “We didn't invent it, but we perfected it and that's what makes us famous,” said Michelle Marshall, bartender at Flora-Bama. “People love them. It's not like a mudslide, but a rum-based drink with cream de cacao, coffee liqueur and two gallons of whole milk that we run through an ice cream machine.” 8 Beachin’ ● October 2016
The Flora-Bama is also popular for its jumbo sized straws that make it easier to sip down the frozen beverage. “There is a quite a bit of alcohol in each one. Some places do an automatic floater, but we want you to ask for it.” Marshall said. A floater is an extra shot of alcohol to top of your bushwacker, and there are many different options that will transform the flavor of your adult milkshake. “Some people just add Sailor Jerry's,” Marshall said. “Or we can add butterscotch, we call it a Butterwacker, or a shot of fire ball, which is a Firewacker. I’ve even seen people add crown.” “We've always said; One's not enough and three is too many, two is just right.” That saying tends to be popular when bartenders talk about their bushwackers. The bushwacker at the well-known beach destination, Tacky Jacks, automatically comes with a topper on every
drink. “All of our bushwackers come with toppers so it's easier to stir and it's easier to drink through the straw,” said Beth Wade, bartender at Tacky Jacks in Gulf Shores. “You have to tell us not to put it in there. We have a double topper option as well.” Tacky Jacks has won many awards for its seasoned house bushwacker recipe. The restaurant made 1499 bushwackers in the month of August, and the recipe never changes. “I think ours is set apart because we put a little love into each one,” Wade said. “Our bartending staff has been here since day one so we all know the same way to make it perfect.” The mix is made every morning with Cruzan white rum, coconut rum, 151 rum, Kahlua or Kamora, and two different ice cream bases. “One ice cream used is frost line, which is like a cake batter that holds it all together and then two different flavors or Eddie’s ice cream,” Wade said. “We mix about two and a half gallons at a time and we detail our machine every day to keep it clean for the consistency and quality of the drinks.” Wade recommends the bushwacker as a dessert instead of a pre-meal beverage, and calls it the “best dessert item on the menu.” “Another thing that sets us apart is that we don't swirl chocolate in ours,” Wade said. “I feel like it makes it too
Tacky Jacks Bushwhacker
sweet.” “We make it with passion and pride. We are very proud of our bushwackers and we're known for it. If someone has never had our bushwacker, we give them a little sample and they end up getting a whole one 99 percent of the time.” If you're looking for a European take on an Island favorite, venture to Bendetto's Ristorante Italiano and sample the Italian bushwacker. “We are the only restaurant on the Island to offer an Italian bushwacker,” said Jeff Coleman, bar manager at Bendetto's. “In this region, the bushwacker is one of the most preferred drinks. Most of the bushwackers are a poured half and half cream mix and then frozen through an Island Oasis machine. With ours, we use our Italian gelato (Italian ice cream.)” Vanilla, chocolate and coffee gelato are all put into these bushwackers. The gelato is homemade in house and is also sold separately on the menu. “Vanilla gives the flavor of ice cream, chocolate is the base and we also add the chocolate swirl inside the glass, then coffee pours into it to add a little additional flavor,” Coleman said. “We also add another pour that is unique to us.” This beverage is topped with whipped cream and a cherry.
Bendetto's Bushwhacker October 2016 ● Beachin’ 9
Mimosas vs. Bloody Mary's by Destiny Brown
Brunch and Breakfast are words that are sweet to the ears for morning diners. While indulging in all of your favorite breakfast fixings, get paired with a Bloody Mary or a Mimosa, the two favorite brunch drinks. With totally different ingredients, these concoctions seem to be the most satisfying breakfast and brunch beverages. Everyone has a favorite. Each has a different twist. So which one is the ultimate brunching beverage?
s a s o m i M
your to you like in lash ne ag p am ch h How muc brim with a sp fe u fill it to the yo o y it sa D ? sa o im M Or do you pla r? lo co r fo e ic of orange ju age? and half bever preference, the and mix a half g in ur o p ur No matter yo hing morning beverage. The es fr re and the Mimosa is a g champagne day. lin b ub b e th mixture of kick off the a great way to is e all about ic ju e ng ra o e Beach say it's mes to ng ra O in er p ake in Ruby Slip uree that we m nts when it co p ie ch ed ea gr p in f o f o ut eo the quality which we mak i also has peach schnapps.” id fect mimosa. sa er p ,” imosa, e in es th el ic b g ju in he y ix T m use. qualit refills on your m ho f gh o y hi e nt “W ly le . al p er re p ng ti “We use The Ruby Slip If you are expec e to the “double mimosa.” rge to find aupt, owner of sh ss ei ce hom W ur la ro p er if n io nn ct Je e sele Ruby Slipper is ings we are known for is o than iv ns ur te o ex d an an h es went throug s for our juic “One of the th pt said “They're a little more y of ingredient lit ua q shau t gh ri e th mimosas,” Wei n ai m .” e es th in as h is my sparkling w uld say brunc , we juice is used ers a wide a double.” o w e I ng , ra ve o ti , ec lly sp Traditiona Slipper off “From my per n we opened Ruby Slipper ve imosas. Ruby ch as grapefruit and M in y sa Whe nt ie ed gr in from su favorite meal. the question “Why do we onl what se o h o it w ch to es m es ic co range of ju pect of it is er Mimosa d ourselves The Ruby Slipp en to the bottom to aske for Sunday?” The cocktail as ical for us that pomegranate. h ak brunc l. It was crit ice which is sh such a fun mea menu to have a complete it pomegranate ju red color. es ak m . y pt said ils on the give off the rub a berry mimosa,” Weishau we have cockta ur guests.” n ca e e w ak d m an “We also ience for o ee in house belinis, exper own berry pur “We make our berry. We also make peach 10 Beachin’ ●y October 2016 of do an flavor
Bloody Mary
It's made of tomato juice. It's spicy. It goes great with green bean? It may seem like the craziest drink you've ever heard of, but the Bloody Mary is a well known beverage that is preferred by many. And not just for breakfast. Many places have their own special take on Bloody Mary's. Some think the more garnishes , the better. The higher the toppings, the higher to heaven. While others don't jump to far ahead and let the customer choose their own toppings.
Tacky Jacks
Beth Wade
The Bloody Jack Mary designed to at Tacky Jacks is a Bloody add an extra bite . “It's made with Whiskey Willie, A par, a little dash bs of horseradish on olute par jalapeño pepper,” top with a said Beth Wade, bartender at Tacky Jacks. “It's al lime, an olive an so served with a lemon and d a bean. Then the skewer we serve has conecc uh okra), shrimp, a pe sausage, smokra (smoked pp jack cheese. It's pr adew, and a cube of pepper etty much a little appetizer.” “I think because the tomato juice, its kind of a pre-meal with an hangovers. Cover d so meaty, that it does help ing up the vodka that's in there with the flavor an d the seasonings .”
h c a e B e h t y b Bill's
Gabrielle Goss
ally a meal on l's by the Beach is basic The Bloody Mary at Bil said Gabrielle top of a beverage. ody Mary mix in house,” made with “We make our own Blo ar y e l's by the Beach. “The Bil at er nd rte ba ss, get it and don't Go n Julio, but some people Do d an r pa r pa e lut so photos and to Ab part. They get it to take ing ink dr e th to t ge en ev al Bloody Mary eat the toppings.” ed with every tradition This Bloody Mary is topp rises. s of connecuh topping, and a few surp two shrimp, three piece Goss said. th wi s me “The drink co y,” ler ces of cheese and ce sausage and three pie s, onions, pickled ve oli s, an be n with gree “Then we add a skewer er slider.” okra and a cheeseburg mers consider it a the better. Most custo s ing pp “The more to It is enough to fill at may be all they get. al.” drink and a meal, so th , so get it before your me you up as a lunch portion Hurricane glass and all toppings are a The drink is served in October 2016 ● Beachin’ 11 on skewers.
Ronin
Chris Kelly
If you want som zing, check out thething totally different with an Asia and Steak at The e Asian Bloody Mary at Ronin Sushn W i Ronin, and it's sisharf in Orange Beach. te r re st au ra nt, Driftwood, ta pride in using lo ke chooses local farm cal ingredients. The restaurant s er s an d local prod recipes that no on e else on the Islanduce to handcraft The Asian Bloody has. “We begin with smMary is all local, and all original. for this Bloody M oking our tomatoes from scratc executive chef of Roary,” said Chris Kelly, owner an h wasabi, siracha, so nin and Driftwood. “We add ponzu,d y sauce, and all lo cal The restaurants sh are a kitchen whetoppings.” their own picklin re they have g brine that is us ingredients. The Bl ed for their own all things local and oody Mary is a perfect example of ho The Asian Bloody memade. beans, which are lo Mary is topped with pickled yard peppers (a japaneng string beans, pickled okra, shist o se pepper) and bacon. double smoked The kitchen is house which will lesoon to make it's own vinegars in ad to a wider varie ingredients. ty of homemade
r e p p i l S y b u R
ed to the spice u're a visitor and not us e make it a “In New Orleans, if yo id. “W d by it,” Weishaupt sa level, you'll be shocke Bloody Mary is spicy.” Bloody Mary, point to tell people our ays had the traditional The Ruby Slipper has alw w take on the brunch favorite. ed a ne but last year they creat place in a Bloody Mary contest in New st fir n wo t an The restaur ody Mary. llow for their Bacon Blo fo to ds ar x, a premium Orleans and aw ry's with house made mi “We make our Bloody Ma on, lime skewer, a green olive and with lem ns.” vodka, and we garnish e central to New Orlea ar ich wh s an be n ee three spicy gr wood smoked Weishaupt said. ourselves with the apple “We infuse the vodka the restaurant. It's a bacon that we smoke in
12 Beachin’ ● October 2016
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A L W H A R F.C O M
October 2016 ● Beachin’ 13
Bartenders ASK THE
by Destiny Brown We asked a few of the experts at the beach about the most popular concoctions they mix up every day! See what the bartenders have to say about their favorite specialty drinks.
Lulu's DON DELONG JB's Margarita
“I like fresh ingredients,” said Delong. “This drink is the freshest margarita in the area.” “We begin the drink with freshly muddled local limes. We try to get all ingredients locally in both our Destin and Gulf Shores locations. My favorite part about this drink is the topper of silver and gold tequila. The drink contains a pour of 3 ounces of alcohol and we only recommend two drinks. The margarita is served in a short glass, but it's a strong drink and people usually realize that after the first! You have to be sure to shake this drink well and not just give it a pop. As you shake the drink, you release the pulp and the water from the ice breaks it down and makes it smoother.” Ingredients: Silver and gold tequila, orange liqueur, freshly muddled lime wedges, lime juice
Flora-Bama Yacht Club MICHELLE MARSHALL
“The Michelle” or The Cherry Breeze
“I began bartending 20 years ago when the bartender at the place I was working at quit mid-shift,” said Marshall. “I wasn't a bartender, but I took over and fell in love with it. I moved to the Gulf Coast from Wisconsin 15 years ago and I love it because you don't have to shovel sunshine. I had always heard of the Flora-Bama, but it's hard to get into because no one ever leaves. When I got here, it was love at first sight. I have worked at Flora-Bama Yacht Club since it opened four years ago. We have the best customers and staff ever. They care about us, and it's nice to be a part of what we call the “Bamily.” I created the “Michelle,” when the Yacht Club asked me to make something for the specialty drink menu and I through it together on the fly.”
Ingredients: Absolute mandarin, cherry vodka, orange juice and a splash of cranberry juice. If you want it sweeter, add 7 up and if you don't want it sweet, add soda. 14 Beachin’ ● October 2016
Bendetto's Ristorante Italiano JEFF COLEMAN
Three Rum Punch
“We are a crafted cocktail menu,” said Coleman. “We offer drinks that no one else on the Island offers. We have nothing batched up and set aside in a big jug to pour and serve and everything we do here is made to order, even our garnishes are cut to order. I created the three rum punch cocktail and brought it here from St. Louis. It has three different rums, multiple juices and a little simple syrup. It's very flavorful, but not too fruity or too strong, nice and balanced. This is a shaken drink because it has fruit, lime juice, simple syrup, then it has the spirits and the three juices. If you shake it and ice melts just a little bit, it pulls the whole cocktail together. If you just stir it, you don't get that breakdown that's needed. This is needed so that when you drink from a straw, the spirit isn't sitting at the very bottom.”
Ronin and Driftwood KURTIS KRUM
Ginger Green Tea Martini
“We always try to use local ingredients,” said Krum. “I love hot toddies and this drink is a play on that with the green tea, but it also fits well with the sushi vibe we having going on. You can quick infuse the green tea gin in a matter of minutes and yes, this martini is made with gin, the way it should be. It is important to shake this drink because the honey and tea come together and that's when you get the froth on top. You don't have to use egg whites and can still get that beautiful foam.” The drink has a sugar and citrus zest rim. Pickled ginger, local honey, lemon, and quick infused green tea gin.
October 2016 ● Beachin’ 15
Take a Day Trip: to the Estuarium at the Dauphin Island Sea Lab by Destiny Brown
Mobile Bay is deemed the fourth largest estuary system in the United States. An estuary is a partially enclosed body of water where fresh water from rivers and streams mixes with salt water from the ocean. The Estuarium on Dauphin Island showcases the plants, animals, and other natural resources found in the estuary and its surrounding marine habitats. “It touches on all aspects,” said Angela Levins, PR Director for the Dauphin Island Sea Lab. “For the kids, it's nice to see the fish and get the hands on experiences they can have. When you're walking through, we have a string ray tank, we have crafts they can get involved in and interactive exhibits like playing on the boats and 16 Beachin’ ● October 2016
diver encounters.” The Estuarium isn't just for kids. The educational facility takes pride in highlighting the four key habitats of coastal Alabama: the Mobile Tensaw River Delta, Mobile Bay, the Barrier Islands and the Northern Gulf of Mexico, and is educational for all ages. “For the parents, it's a great time for learning in a kid friendly atmosphere. The older you get, it's a great educational tour. For example, the living boardwalk that we have outside where you're allowed to walk and learn about different aspects of our Estuarium, our environment, the salt marsh and what is out there.” Information on the different displays are offered
What: Estuarium at Dauphin Island Sea Lab Where: 101 Bienville Blvd., Dauphin Island, Mobile Cost: $11 Adults; $6 Children 5-8 or Students with student ID; Free for children under 5; $9 for seniors Hours: Monday-Saturday 9 a.m.-5 p.m.; Sunday 1-5 p.m.
throughout the Estuarium. You can even go to the website at disl.org and print out activity sheets for your trip. The activity sheet asks questions about your interactions and is a great educational tool for parents and teachers. “If you truly stop and really read all of the information and really stop to look at the fish and see their characteristics and different things they have, you can spend hours in there just exploring,” Levins said. The Estuarium includes a 10,000-square-foot Exhibit Hall, a 7,000-gallon sting ray touch pool, and the Living Marsh Boardwalk. This facility has 31 aquariums totaling more than 30,000 gallons with more than 100 species on display.
“It's great for a family day trip on a rainy day too,” Levins said. “Get the kids out of the house and let them see something and explore something and touch a tangible. That's what makes it so great. It gives a lesson to every age group. “ The Estuarium hosts a number of free public educational events year round. College students are often on campus and other educational groups. Boardwalk Tours are offered two Wednesdays a month and are open to the public. See more at www.disl.org/estuarium or visit on Facebook at The Estuarium at the Dauphin Island Sea Lab. October 2016 ● Beachin’ 17
We know you love our beach! Gulf Shores and Orange Beach strive to provide a safe, clean, family-friendly environment. You can help protect the coast by observing beach rules and regulations. Enjoy the beach responsibly and safely.
Prohibited items & activities include glass containers, excessive digging, fires, pets & loud music.
PLEASE REMOVE ALL PERSONAL ITEMS DAILY Any personal property left on the beach one hour after sunset will be removed and disposed of overnight.
For more information, check www.cleanisland.org 18 Beachin’ � October 2016
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 catching a movie at the ultramodern Cobb Pinnacle movie theater. There’s something for every taste at Pelican Place!
pelicanplacegulfshores.com 3800 Gulf Shores Parkway | Golf Shores
National Night Out Tuesday, October 11, 2016
5 p.m. - 8 p.m. 3800 Gulf Shores Parkway
October 2016 ● Beachin’ 19
BEACH ART
Jack Swindle
Beach Wood Designs Jewelry, Photographer and Visionary Artist by Destiny Brown
“It just comes natural to me. My inspiration is to accomplish my technique and to meet the challenge of what I envision and turn it into an actual product.” Jack Swindle has traveled the world. Up until he turned to local art a few years ago, Swindle specialized in international photography, but his life experience in art expands much more than that. Swindle is experienced in sculpting, art renovation, and having a natural talent for creating totally original art. The Alabama Gulf Coast has been a part of Swindle's life since 1949. In the past few years, he has mainly photographed the coastal life. Seagulls, sunsets, piers, and swamps with fantasy lighting are a few of his specialties. “I do it for fun,” Swindle said. “I haven't really promoted my art that much, it just gets me out of the house. Now, everyone is a photographer, so I had to find my niche.” Swindle didn't stop his coastal artistic eye at photography. “I wanted to do something different and unique. Being from the area, I thought 'what could I do?’ I’ve already got my style of photos,” Swindle said. “That's when I started Beach Wood Designs.” Swindle gathers his own driftwood, saws it, cuts it and polishes it to perfection to make unique pieces of jewelry that are special to this area. “Most people think of beach wood, also known as driftwood, as an ugly wood and they can't grasp the 20 Beachin’ ● October 2016
idea,” Swindle said. “It took a while to develop because you never know what you're going to pull in. I may get walnut, pine, cedar or cypress. I take them and once I cut inside, I can see the color and design and grade.” Some of the pieces are driftwood that was gathered during the oil spill, which make the piece more personal. “It takes a lot of work for each piece,” Swindle said. “Each piece of wood I work with has its own density and its own character. I may work with three or four of them, and I'll get one that turns out because it breaks or splits and has a mind of its own. I then polish each piece with 20 coats of polish and I buff it down.” Swindles workshop is scattered with ivory, deer antlers, a variety of woods, metals and gold to create his jewelry. He likes to work with different materials to see how they look. “I've taken all of my past art knowledge and experience and put it together to create this,” Swindle said. “It just comes natural to me. My inspiration is to accomplish my technique and to meet the challenge of what I envision and turn it into an actual product.” The J. Swindle Collection and Beach Wood Designs can be found at the Farmers and Fisherman's Market in Foley every Saturday from 10 a.m.-2 p.m. He can also be reached at 251-269-2410 or visit photoproshot.com.
October 2016 ● Beachin’ 21
The summer season may have just ended, but plans are in full-swing in preparation for the 45th Annual National Shrimp Festival™ presented by Zatarain’s. The Festival, dubbed “Alabama’s Original Beach Party” will take place where Ala. Hwy. 59 meets the Gulf, with an abundance of music, food and art jam-packed into four days of fun. Produced by the Alabama Gulf Coast Area Chamber of Commerce, the Festival is regularly named one of the Southeast’s most popular festivals. It’s no wonder, with fresh Alabama Wild Caught Shrimp, more than 80 hours of musical entertainment, a dedicated Children’s Activity Village and almost 300 food, fine art and arts and crafts vendors all nestled along the sugar white sand beaches of the Gulf of Mexico. This year the Festival will play host to four full days of musical entertainment on the Alabama Gulf Seafood stage and Wind Creek Casino stage, featuring a lineup of national, regional and local acts. There will be musical acts to please all palates, including blues, Motown, Southern 22 Beachin’ ● October 2016
rock, jazz, zydeco and country. The music begins at 10 a.m. each day and runs through 10 p.m. Thursday through Saturday and 5 p.m. on Sunday. Food is another highlight of the Festival. Local and regional vendors will line the boardwalk at the public beach with mouth watering delights. “We have everybody’s favorite - Rockin’ Rogers Cajun Pistols - back this year, along with vendors selling shrimp prepared almost any way you can think of,” Shrimp Festival Chairman Matt Mogan said. “We’ll also have other food, from corn dogs to ice cream to CocaCola and Nanny’s Lemonade.” One of the most popular attractions will also be back this year - free shrimp. “We’ve teamed up several of our sponsors, including Zatarain’s and the Alabama Seafood Marketing Commission,” Festival Sponsorship Coordinator Don McPherson said. “They’ll prepare about 200 lbs. of shrimp per day for people to try at different tasting times. We’ll also have some world class chefs preparing some of their award-winning recipes for people
SHRIMP
festival RETURNS TO THE BEACH
45th Annual National Shrimp Festival Thursday, October 13 – Sunday, October 16 The Gulf Shores Public Beach
photo by Capt. Mark Robinson to sample.” Schedules for the tastings will be posted outside the tent. Saturday, typically the busiest day of the festival, will start off at 7 a.m. as runners and walkers will meet at the Orange Beach Sportsplex for the Shrimp Festival 5K and 10K races. The fifth Annual Singing for Scholarships finals will begin at 10 a.m. This competition allows the best high school singers in the county to go head-to-head for scholarships. Families can enter the annual sand sculpture contest that begins at noon on the beach. For more information on the Festival go to www.myshrimpfest.com. “It’s going to be a blast for the whole family,” Mogan said. “We hope to see you there at Alabama’s Original Beach Party.”
October 2016 ● Beachin’ 23
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24 Beachin’ ● October 2016
60
kets nships.com/tic io p m a h C d o Fo World
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r a e y h t 4 4 ’s it f kicks of BROUGHT TO YOU BY
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NANCY MANLOVE
Frank Brown International Songwriters’ Festival nov. 3-13 More than 200 Grammy Award-winning songwriters and up-and-coming stars perform original songs in multiple locations across the island during this renowned festival. Attendees enjoy an up-close-and-personal concert experience and often learn the stories behind the songs. Most venues are free to attend; a few charge a modest cover at the door. For more information:
FrankBrownSongwriters.com
October 2016 ● Beachin’ 25
26 Beachin’ ● October 2016
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
October 2016 ● Beachin’ 27
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) 28 Beachin’ ● October 2016
October 2016 ● Beachin’ 29
ADVERTISEMENT
Anthony Jones ... Well Worth A Visit! Voted The Best Salon in Baldwin County in 2014
It was a beau�ful summer morning when we le� Fairhope, low humidity and not a cloud in the sky. We were on our way down to Orange Beach to check out a business that many of our friends have told us about, this Englishman who had opened a Hair Salon on the beach with his daughter Emma. My hair is very important to me and ge�ng a good haircut is a must, and that is what Anthony Jones is known for and excellent hair color to boot. We have both been very dissa�sfied with the last few a�empts on designing our hair to suit our lifestyles; most of the so called stylists did not take into considera�on our age or understand that we both want to look great without a lot of fuss and bother. The traffic was a bit heavy due to the summer visitors, but we arrived on �me to this charming yellow and white beach house on the beach road with a fabulous view of the Gulf of Mexico. We were greeted warmly by Anthony and Emma and they ask us if we would like a cold drink or a glass of wine before he started making us beau�ful. Pam, my friend, went first since I was a li�le chicken a�er the last experiences. Anthony directed her to a styling chair and went on to explain the ten most important rules in designing a custom hairstyle to suit her. He first looked at her face shape and explained that there are five face shapes out there and told her her face shape was oval. The next was bone structure and head shape, a�er that was the type of her hair, the texture of her hair, then what sort of condi�on her hair was in, followed by the way the hair grows out of the head, plus cow licks, then her likes and dislikes and fashion. Wow! What a lot of things to get right. So then Emma started with a relaxing shampoo and deep condi�oning, then for the next 30 minutes Anthony’s hands were a sea of mo�on, lastly a quick blow dry with hardly any fuss and presto she was finished! She was so happy and she could not believe the difference in her hair. Now it was my turn, my hair especially in the summer gets 30 Beachin’ ● October 2016
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
at the beach Members of the American Legion Post 44 in Gulf Shores offered free fish plates to first responders on the 15th anniversary of the terrorist attacks on Sept. 11, 2001 (John Mullen)
The Lower Alabama Guardians of the Ribbon had their annual BBQ contest to raise money for women battling cancer in the Gulf Coast area of Alabama (Shelly Patterson/C-Shelz Photography)
South Shore Insurance Agency was the host for the September First Friday Forum for the Coastal Alabama Business Chamber (John Mullen)
Miranda Lambert took the stage at The Amphitheatre at The Wharf on Sep. 8 (Capt. Mark Robinson)
The Flora-Bama ended the summer season on Sept. 3 by crowning Lauren Ewashko as Miss Flora-Bama 2016. She won a $5,000 prize and a trip to the Dominican Republic for an international bikini contest (Capt. Mark Robinson)
SUBMIT YOUR OWN MONTH AT THE BEACH PHOTOS TO DESTINY@GULFCOASTMEDIA.COM. October 2016 � Beachin’ 31
Karaoke
FOLEY American Legion Post 99 Friday at 7 p.m., Sunday at 6 p.m. Gelato Joe’s Monday at 7 p.m. Good Time Charlie’s Tuesday at 10 p.m. The Office Lounge Wednesday at 8 p.m. FT. MORGAN Behind The Pines Wednesday at 8 p.m. Tacky Jacks Thursday and Saturday at 9 p.m. GULF SHORES Pink Pony Pub every night at 7 p.m. Tacky Jacks Tuesday 5:30 p.m. Mudbugs Thu, Fri,Sat at 8 p.m. ORANGE BEACH Undertow Wed - Fri at 9:30 p.m.
Open Mic FOLEY American Legion Post 99 Friday and Sunday at 6 p.m Moe’s Original Bar B Que Tuesday at 7 p.m. The Office Lounge Tuesday at 6 p.m. GULF SHORES Tacky Jacks Wednesday at 5:30 p.m. Sassy Bass Every night ORANGE BEACH Live Bait Monday at 8 p.m. PERDIDO KEY Flora-Bama Monday at 6 p.m.
32 Beachin’ ● October 2016
live local music
SATURDAY, OCTOBER 1 GULF SHORES LuLu's Lefty Collins Nolan's Midnight Confessions ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Our Cigar Bar Ed Lee
FRIDAY, OCTOBER 7 GULF SHORES LuLu's Grits n Pieces Nolan's Midnight Confessions ORANGE BEACH Our Cigar Bar Ed Lee Lobby Lounge at Perdido Beach Resort John Lee Sanders
SUNDAY, OCTOBER 2 GULF SHORES LuLu's Greg Brown and Albert Simpson ORANGE BEACH Cobalt Coffee, Black Cosmo's Brittany Bell Voyagers at Perdido Beach Resort John Lee Sanders
SATURDAY, OCTOBER 8 GULF SHORES LuLu's Light Travelers Nolan's Midnight Confessions ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Our Cigar Bar Ed Lee
MONDAY, OCTOBER 3 GULF SHORES LuLu's TBA Nolan's Lisa Zanghi Papa Rocco's Mark and Smokey ORANGE BEACH The Hot Spot Gulf Coast Songwriter Shootout
SUNDAY, OCTOBER 9 GULF SHORES LuLu's Greg Brown ORANGE BEACH Cobalt Coffee, Black Cosmo's Brittany Bell Voyagers at Perdido Beach Resort John Lee Sanders
TUESDAY, OCTOBER 4 GULF SHORES LuLu's Jimmy Lumpkin Nolan's Midnight Confessions Papa Rocco's Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders
MONDAY, OCTOBER 10 GULF SHORES LuLu's Brent Burns Nolan's Lisa Zanghi Papa Rocco's Mark and Smokey ORANGE BEACH The Hot Spot Gulf Coast Songwriter Shootout
WEDNESDAY, OCTOBER 5 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 Voyagers at Perdido Beach Resort John Lee Sanders THURSDAY, OCTOBER 6 GULF SHORES LuLu's TBA Nolan's Midnight Confessions Papa Rocco's Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders
TUESDAY, OCTOBER 11 GULF SHORES LuLu's TBA Nolan's Midnight Confessions Papa Rocco's Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders WEDNESDAY, OCTOBER 12 GULF SHORES LuLu's Jon Cowart Nolan's Midnight Confessions Papa Rocco's Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders
THURSDAY, OCTOBER 13 GULF SHORES LuLu's Adam Holt Nolan's Midnight Confessions Papa Rocco's Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders FRIDAY, OCTOBER 14 GULF SHORES LuLu's JERI Nolan's Midnight Confessions ORANGE BEACH Our Cigar Bar Ed Lee Lobby Lounge at Perdido Beach Resort John Lee Sanders SATURDAY, OCTOBER 15 GULF SHORES LuLu's Lefty Collins Nolan's Midnight Confessions ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Our Cigar Bar Ed Lee SUNDAY, OCTOBER 16 GULF SHORES LuLu's Greg Brown ORANGE BEACH Cobalt Coffee, Black Cosmo's Brittany Bell Voyagers at Perdido Beach Resort John Lee Sanders MONDAY, OCTOBER 17 GULF SHORES LuLu's Brent Burns Nolan's Lisa Zanghi Papa Rocco's Mark and Smokey
TUESDAY, OCTOBER 18 GULF SHORES LuLu's Jimmy Lumpkin Nolan's Midnight Confessions Papa Rocco's Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders WEDNESDAY, OCTOBER 19 GULF SHORES LuLu's TBA Nolan's Midnight Confessions
Papa Rocco's Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders THURSDAY, OCTOBER 20 GULF SHORES LuLu's TBA Nolan's Midnight Confessions Papa Rocco's Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders FRIDAY, OCTOBER 21 GULF SHORES LuLu's Coconut Radio Nolan's Midnight Confessions ORANGE BEACH Our Cigar Bar Ed Lee Lobby Lounge at Perdido Beach Resort John Lee Sanders SATURDAY, OCTOBER 22 GULF SHORES LuLu's Cadillac Attack Nolan's Midnight Confessions ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Our Cigar Bar Ed Lee SUNDAY, OCTOBER 23 GULF SHORES LuLu's Greg Brown ORANGE BEACH
Cobalt Coffee, Black Cosmo's Brittany Bell Voyagers at Perdido Beach Resort John Lee Sanders ORANGE BEACH The Hot Spot Gulf Coast Songwriter Shootout Hit Songwriter Round MONDAY, OCTOBER 24 GULF SHORES LuLu's Brent Burns Nolan's Lisa Zanghi Papa Rocco's Mark and Smokey ORANGE BEACH The Hot Spot Gulf Coast Songwriter Shootout Finale
‹GULF COAST SONGWRITERS SHOOTOUT AT THE HOT SPOT›
TUESDAY, OCTOBER 25 GULF SHORES LuLu's TBA Nolan's Midnight Confessions Papa Rocco's Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders
THURSDAY, OCTOBER 27 GULF SHORES LuLu's Adam Holt Nolan's Midnight Confessions Papa Rocco's Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders
WEDNESDAY, OCTOBER 26 GULF SHORES LuLu's Jon Cowart Nolan's Midnight Confessions Papa Rocco's Mark and Smokey ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Voyagers at Perdido Beach Resort John Lee Sanders
FRIDAY, OCTOBER 28 GULF SHORES LuLu's JERI Nolan's Midnight Confessions ORANGE BEACH Our Cigar Bar Ed Lee Lobby Lounge at Perdido Beach Resort John Lee Sanders SATURDAY, OCTOBER 29 GULF SHORES LuLu's Patrick Collins
Nolan's Midnight Confessions ORANGE BEACH Lobby Lounge at Perdido Beach Resort John Brust Our Cigar Bar Ed Lee SUNDAY, OCTOBER 30 GULF SHORES LuLu's 3 Bean Soup ORANGE BEACH Cobalt Coffee, Black Cosmo's Brittany Bell Voyagers at Perdido Beach Resort John Lee Sanders MONDAY, OCTOBER 31 GULF SHORES LuLu's Brent Burns Nolan's Lisa Zanghi Papa Rocco's Mark and Smokey
October 2016 ● Beachin’ 33
beach happenings Trivia
FOLEY Moe’s Original Bar B Que Thursdays at 7 p.m. GULF SHORES The Hangout Wednesdays at noon at 5 p.m. ORANGE BEACH Tacky Jacks Wednesday at 6 p.m.
Bingo
FOLEY American Legion Post 99 Wednesday 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. Tacky Jacks Tuesday at 6 p.m. ORANGE BEACH Flora-Bama Weekdays from 1 p.m. - 4 p.m. Tacky Jacks Wednesday at 6 p.m.
34 Beachin’ ● October 2016
‹OCTOBER 1› WATERWAY VILLAGE ART MARKET WATERWAY VILLAGE ‹116 E. 24th Ave. Gulf Shores, AL 36542 9 a.m. - 3 p.m.› The Waterway Village Art Market is presented by the Gulf Coast Arts Alliance in partnership with the City of Gulf Shores. Local and regional artists will be displaying for sale their original works of art. In addition, there will be live musical entertainment, a trackless train and hands-on art activities for children, and delicious food. gulfcoastartsalliance.com
shindig-on-the-sand
OASISFEST 2016 OASIS RESORT AT THE WHARF ‹23101 Canal Rd. Orange Beach 2-10 p.m. $30.00› Join us at the Oasis Resort for a day of live music, full bar, Caribbean food, fun, and contests! Indulge yourself at this tropical paradise featuring sandy beaches, the lazy river, wave pool, hot tub, volleyball, dunk tank and more. We’re featuring Nashville’s Southern Drawl Band, Trop Rock Music Association’s 2014 and 2015 “Band of the Year; Jimmy Maraventano, SHINDIG ON THE SAND FLORA-BAMA Trop Rock Music Association’s 2012 ‹17401 Perdido Key Dr. Pensacola $5 and 2014 “Entertainer of the Year” daily admission› and Donny Brewer entertainer and Featuring 70 musical acts and over songwriter from Austin, TX. Bring your 200 musicians the festivities kick off chairs and towels but leave your food at noon daily, with $5 cover after 5 pm and drinks to us! This event is open to on the Gulf Side. No cover at either of the public. PHONE: 251-975-1010 ext. 2 the roadhouse's fine eateries on other www.sassybassmarketplace.com side of road; the Flora-Bama Yacht Club offering flip-flop fine dining, or the OCTOBER 8 Ole River Bar serving up scrumptious 5TH ANNUAL ALABAMA FESTIVAL OF crawfish and ice-cold craft draft on its FLAVOR 2016 spacious "Sunset Deck"; both family ‹Historic Downtown Foley (Orange friendly and available by land or boat. Avenue from Hwy. 59 to Alston Street, Proceeds from this event help raise Alston Street between Orange Avenue more money for Gulf Coast Musician's and Jessamine Street.) Admission to Healthcare. All ages are welcome until the festival is free. The VIP Tasting the sun goes down! PHONE: (850) Experience $25., General Admission 492-0611 www.florabama.com/events/ $15. Foodie Fix tickets: $1 each, $5
‹OCTOBER 13-16 ›
45TH ANNUAL NATIONAL SHRIMP FESTIVAL for six, $10 for fifteen and $20 for forty. Edutainment Seminars - FREE! › The 5th Annual Alabama Festival of Flavor, sponsored by Riviera Utilities is set to take place Saturday, October 1 in the streets of Historic Downtown Foley. Presented by the South Baldwin Chamber of Commerce, The Alabama Festival of Flavor showcases the many flavors of local and regional foods, wine and craft beer. This food, wine and craft beer event is focused on locally grown and produced products. Local Chefs will be preparing unique dishes and brewers from around the state will be on hand to discuss their uniquely crafted beers. Festival guests can stroll the streets of Historic Downtown Foley while sipping and savoring the unique specialty wines, craft beer and delectable cuisine. Festival of Flavor has been named as a designated qualifying festival for a Golden Ticket to the World Food Championships that will be held November 9-13 at The Wharf in Orange Beach. The fest will offer sample tastes, not only from the Chefs competing for a Golden Ticket, but also from Local breweries, wineries, restaurants, mom-and-pop shops and so much more. The Festival of Flavor will host its own competition for People’s Choice and the winner will receive over $1,500 in cash and prizes. Catch your favorite team on the big screen in the Game Day tent, sample menu favorites from local restaurants in the Foodie Fix area, learn about wine pairings or home brewing in the Edutainment Tent or visit the Tastings
Area for savory tapas paired with wine. Contact Us (877) 461-3712 www.alabamafestivalofflavor.com OCTOBER 13-OCTOBER 16 45TH ANNUAL NATIONAL SHRIMP FESTIVAL ‹101 Gulf Shores Pkwy. › Gulf Shores Savor fresh from the gulf seafood at the 45th Annual National Shrimp Festival during this four-day event that attracts over 300,000 people. This year the festival will play host to more than 80 hours of musical entertainment featuring a lineup of national, regional and local acts. There will be musical acts to please all palates, including Blues, Motown, Southern Rock, Jazz, Zydeco and Country. The music begins at 10 a.m. each day and runs through 10 p.m. Thursday through Saturday and 5 p.m. on Sunday. Food is another highlight of the festival with 50 local and regional vendors lining the boardwalk at the public beach with mouth watering delights. Due to the generous sponsors, Zatarain's, Organized Seafood Association of Alabama, Alabama Seafood Marketing Commission and Wind Creek Casino, 200 pounds of shrimp per day will be prepared by some of the area's best chefs of their award-winning recipes and given away for people to sample at different tasting times that will be posted on the outside of the sponsor tent. New activities this year include: "Outdoor World" and "Shrimp Festival Idol". Outdoor World will feature fishing, boating, hunting and other October 2016 ● Beachin’ 35
outdoor vendors and activities. Shrimp Festival Idol will be an "American Idol" type competition where high school singers from seven local schools will compete in elimination rounds to find out who will become Shrimp Festival Idol. Scholarships will be awarded to the top three contestants. Families can enter the annual sand sculpture contest on Saturday. Kids can take part in a myriad of activities in the newly relocated Children's Activity Village, including face-painting, karaoke and much more. Runner and walkers can enter the 10K and 5K races to help work off some o fthe great food at the festival. All net proceeds of the Run will be donated to Coastal Baldwin Education Enrichment, benefiting the local Gulf Shores & Orange Beach public schools. Art lovers will have almost 200 booths of fine art and arts and crafts vendors from which to choose. Car lovers will have a chance to preview many of the new Chevrolet models that will be on display. (251) 968-6091 www. myshrimpfest.com OCTOBER 29 THE ORIGINAL GERMAN SAUSAGE FESTIVAL ‹Elberta Town Park, 13052 Main St. Elberta
8 a.m.-5 p.m. › The Elberta Sausage Festival makes its semiannual return to that South Baldwin hamlet. Held in Elberta Town Park just north of the town’s only stop light on Hwy. 98, the event attracts up to 20,000 revelers, according to organizers. A 40 year tradition, the festival is a major regional event that attracts a cross section of the community in what has become a reunion type atmosphere. It is also the main revenue source for the area’s volunteer fire department. Festival fans can enjoy Elberta's famous German sausage and sauerkraut, plus continuous entertainment for adults and children, and 250 arts & crafts booths. There will also be carnival rides and a full scale Midway. Of course, there will also be a Bier Garten featuring a large selection of imported and domestic beers. Other scrumptious foods will include German style filled cabbage, potato salad, goulash, red beans & rice, hamburgers, hot dogs, BBQ sandwiches, ice cream, popcorn and peanuts and homemade baked goods.
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 36 Beachin’ ● October 2016
The Bellview Stumpfiddle Band will perform with the North End Stompers and other cloggers. There will also be polka, country and German music. Spearheaded by Elberta's Volunteer Fire Department since 1978, festival proceeds are used for improving not only the fire department, but the town as well. Additionally, local non-profits benefit from the festival through proceeds from their booth sales and parking lot fees. The festival is held twice a year - on the last Saturday of March and the last Saturday of October. Although it has been tweaked a bit over the years, the original secret recipe for Elberta's famous sausage is credited to Alfred Stucki, who managed Elberta's Locker Plant from 1953 until his death in 1973. About 7,000 pounds of German Sausage are consumed at each fest. Contact Us www.elbertafire.com/festival/
p.m. This popular event benefits local businesses, entertains visitors and supports grass roots singersongwriters looking to seize both their listener's hearts and the grand prize valued at over $10,000! The Shootout is a six week songwriter competition that will kick off on Monday, September 12 and continues every Monday until the finale on October 24. One night before the finale, the Professional Songwriters & Celebrity Judges will perform a very special songwriter round. This concert will also be held at The Hot Spot and tickets are available in advance for $20 or at the door for $25. www. gulfcoastsongwritershootout.com SATURDAYS FROM SEP. 10 – OCT. 31 CULTURE COURTYARD PELICAN PLACE BREEZEWAY, Gulf Shores 5-10 p.m. To attract the local community, debut talents, drive commerce, and most of all, have a lot of FUN with friends and family! Local DJ's, Chefs, Artists, Performers, and Event Staf. A Music, Food, & Arts Event)
ONGOING EVENTS... MONDAYS, SEPT. 12 – OCT. 24 3rd ANNUAL GULF COAST SONGWRITER SHOOTOUT THE HOT SPOT MUSIC AND GRUB, 4780 Wharf Pkwy. Ste. F101 Orange Beach 8-11
COBB PINNACLE 14
• Video arcade
ATE IM T L U S ’ Y T UN
O BALDWIN C
IENCE R E P X E G IN O G IE V O M AN EXPERIENCE YOU WON’T SOON FORGET.
ACTION BECOMES OMES MOTION. SOUND OUND OTION. BECOMES MOTION. SCENES BECOME OME MOTION.
Fathom Events brings the best in one-night and limited-run events, like operas, comedy, Broadway productions, concerts and sports, right to your local movie theater.
LIVE ON SCREEN! LARGE GROUPS, SCHOOLS AND CAMPS ARE WELCOME!
NOW N SERVING S G ICE COLD IIC LD D BEER! B
Free Alabama and Auburn Football Games Biggest Screens in Town!
• 100% digital projection •W Wall to wall screens • Dolby Digital surround sound • 3D capable in 6 theatres • True stadium seating 4 feet between rows • 2 party rooms • Full-Service Concession – pretzels, pizza, hot dogs, cheese sticks, chicken fingers, f unnel cakes, and Monster Nacho's • Matinee pricing day & night for Senior Citizens and Children (all day), Students and Military after 6pm (with valid ID) • Online and Kiosk ticketing ng • Moviegoer rewards club • Gift Cards available
Cobb Pinnacle 14 3780 Gulf Shores Parkway | Gulf Shores, AL Hwy. 59 just North of the Canal Bridge 251.923.0100 | www.CobbTheatres.com
FOLLOW US
October 2016 ● Beachin’ 37
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2016
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38 Beachin’ ● October 2016
Visitor is FREE at various locations throughout Southern Alabama.
GULF COAST MEDIA THE COURIER • THE ONLOOKER • THE ISLANDER • THE BALDWIN TIMES
October 2016 ● Beachin’ 39
hooked
on fishin with Phil Dortch
It’s been said that “history repeats itself” and if that indeed is true, October fishing on the Alabama Gulf Coast should be awesome. As an avid fisherman, it’s vital to keep good record of your catches for future reference. Fishing for three species of fish were good.
Cobia – To catch cobia, use live bait such as blue runners (hardtails) and fish around Gulf gas rigs, channel markers or anchored ships past the farewell marker. The size limit on these fish is 33 inches fork length and the limit is two per person. Cobia are curious fish and often come to the boat to investigate when racing the engine.
Bull croaker – Last year around Oct. 22, two- to three-pound croaker were being caught off the Alabama State Pier. This was about a week before a full moon.
King mackerel – If you fish around near-shore gas rigs in the Fort Morgan/Dauphin Island area, troll or drift live pogies or croaker. King mackerel can also be caught on frozen Spanish sardines or artificial baits like spoons or Gotche rigs. Be sure to use a wire leader. With your catch, you should learn to can your own kings: 1. Place fresh pieces in clean pint jar. 2. Add 1 teaspoon salt 3. Seal in pressure cook for 1 ½ hours. It makes its own oil.
CONTACT INFO: CAPT. PHIL 251-223-3682 OR ISLANDWESTCHARTERS@YAHOO.COM 40 Beachin’ ● October 2016
dining
guide in this issue
Featuring Chris Kelly of Driftwood and Ronin
- Cayman Grill - Benedetto’s Italian Ristorante - Desoto’s Restaurant - LuLu’s - Fish River Grill - Gulf Shores Steamer - Tacky Jacks - Papa Roccos
- Bill’s by the Beach - Voyagers - Flora-Bama Ole River Bar - Flora-Bama Yacht Club - Ruby Slipper - Driftwood - Ronin October 2016 ● Beachin’ 41
2016 You Can’t Drink All Day if You Don’t Start in the Morning
SCRATCH KITCHEN & EYE-OPENING COCKTAILS WEEKDAYS 7AM-2PM WEEKENDS 7AM-3PM 24151 PERDIDO BEACH BLVD ORANGE BEACH
NEW ORLEANS
42 Beachin’ ● October 2016
PENSACOLA
ORANGE BEACH
Signature Item
October 2016 ● Beachin’ 43
er” a! g z r z u i f B o P Home eer, Lousy Your Daddy” B s o. Warm g the “Who’ ing Tomat in Fly Featur and the “
S O CC
O R -
A P PA
& r a B r e t a s i y r e O z z i P
Orders To Go: CALL 251-948-7262 or 251-948-6529 Highway 59, Gulf Shores 1/2 Mi. North of the Beach • Live Entertainment 7 nights a week NEVER A COVER CHARGE! • Full Menu until Midnight • Lunch Specials Daily M-F 11-2 • Happy Hour 11-7 Mon.-Fri.
• Appetizers • Steamed Seafood • Award-winning Pizza Specialty Pizzas • Pasta • Oysters: Suck ‘em down RAW on the Half Shell or
Steam ‘em up with a ‘lil drawn butter & lemon • Award-Winning Oyster Specialties: • Hot Shucks Cajun • Baked • Alfredo • Rockyfeller • Parmesan • Fiesta
www.paparocco.com
Visit our website for our current nightly music line up! 44 Beachin’ ● October 2016
October 2016 ● Beachin’ 45
14” LARGE
14” LARGE
$15.25 ...............$18.25
14” LARGE
★ Consuming raw or undercooked Animal Proteins (meats, poultry, seafood, shellfish, or eggs may increase your risk of Foodborne illness, especially if you have certain medical conditions.
Shrimp Pizza • All Meat Pizza • Bacon Cheeseburger Pizza Spinach Alfredo Pizza • Chicken Club Pizza • Buffalo Chicken Pizza
10” SMALL
(Mushrooms, green peppers, onions, black & green olives, tomatoes, and mozzarella cheese)
Vegetarian Style...................................$10.95 ...............................................$14.95
(Artichoke hearts, sun-dried tomatoes, onion, feta cheese, mozzarella & pesto)
Artichoke, Sun-dried Tomato................$16.25 ...............................................$19.25
(Alfredo sauce, mozzarella cheese, shrimp, scallops, mushrooms, onions & broccoli)
Seafood Primavera Pizza.....................$16.25 ................................................$19.25
(Whole slice tomato, bacon, feta, onion and pesto)
Flying Tomato......................................$16.95 ...............................................$19.95
10” SMALL
Papa’s Specialty Pizza
Add Shrimp:........................................$ 2.75 ..................................................$3.75
(Pepperoni, onions, sausage, green peppers, mushrooms, beef, ham, black & green olives)
Price Buster Pizza..............................$12.95 .................................................$16.96
(Pepperoni, onions, sausage, green peppers, mushrooms)
Papa Delux Pizza................................$10.95.................................................$14.95
Pepperoni, sausage, onions, green peppers, mushrooms, beef, black or green olive, ham, hot pepper rings, anchovies, extra cheese, fresh tomatoes, bacon, sauerkraut, Canadian Bacon, pineapple, French and ranch dressing.
Our Great Cheese Pizza........................$6.95 ...................................................$9.95 Each Item.............................................$1.30...................................................$1.65
10” SMALL
Papa’s Pizza
Snow Crab (1.5 lb.) ........................................................................................$23.50 Royal Reds (1 lb. seasonal)........................................................................... $18.75 Combo Reds & Crabs (2 lbs) .........................................................................$25.50
SERVED WITH GARLIC BREAD AND COLESLAW
Papa’s Steamed Specials
Caesar Salad..................................Side $5.95 Dinner ..........................$6.95 add Chicken $1.95 add Shrimp $2.95 Spinach Artichoke Dip ......................................................................................$8.75 Stuffed Mushrooms (3) ....................................................................................$8.95 Oysters Picard (3).............................................................................................$9.95 Garlic Bread (2) $2.75..........Cheese Bread (2) $3.50 ..... Add Marinara Sauce $.75 Boil Shrimp Small (6oz.) $8.25 Large (12 oz.) $13.75 Papa’s Wings With Ranch Dressing (6) $6.50.....................(12) $9.50(25) $16.75 Potato Skins (Choose any three toppings) ......................................................$9.95 Combo Platter: 3 Wings, 2 Stuffed Mushrooms, 3 Skins ................................ $11.50 Nachos -- Best In Town Round 1: Cheese ..............................................................................................$5.95 Round 2: Chili & Cheese ..................................................................................$7.95 Round 3: Chili, Cheese, Black Olives, Onions & Green Pepper..........................$8.95
Rocco’s Appetizers
Italian Garden Salad ........................................................................................$4.75
for complete menu details
www.paparocco.com
Cajun Oysters (Whooee!) Oysters Alfredo Oysters Fiesta
* TO GO ORDERS WELCOME *
Hot Shucks (The Heat is On) Baked Oysters Oysters Rockyfeller Oyster Parmesan
★ Oyster Specialties ★
Oysters
All oysters @ market price Suck em down RAW on the Half Shell..............1/2 doz or dozen Steam em up w/a lil drawn butter & lemon.....1/2 doz or dozen
add Meatballs ............................$1.50 add Sausage ............................. $1.50 add Meatballs & Sausage ..........$3.00
Served With Garlic Bread Seafood Pasta .............................. $13.95 Fettuccine Alfredo.................... $8.95 Baked Ravioli ............................... $11.95 Chicken Alfredo ..................... $11.95 Manicotti ...................................... $11.95 wShrimp Alfredo .................... $13.95 substitute Alfredo Sauce .... $2.00 Lasagna (Papa’s Favorite) ..... $12.95 Italian Combo Dinner.................... $14.75 Spaghetti................................. $7.95
Mama’s Italian Specialties
Who’s Your Daddy Burger! Try it we DARE YOU! ............................................. $15.95 Rocky’s Knock Out Burger........ $8.95 Ultimate Chicken Sandwich ............ $9.95 Add Bacon .................................1.00 Grilled Chicken Sandwich ............... $8.95 Add Bleu Cheese Crumbles ........ 75¢ Reuben ......................................... $10.25 Alpine Burger.......................... $ 9.95 Hot Dog .......................................... $4.25 Patty Melt ............................. $ 10.95 Coney Island Chili Dog.................... $5.95 Meatball Sandwich ................. $ 8.95 Baked French Onion Sou ................ $6.50 Italian Sausage Sandwich....... $ 8.95 Bowl Chili ....................................... $5.50 French Dip .............................. $ 8.95 Baked Chili ..................................... $6.75 Philly Cheese Steak ................ $ 9.95 BLT .................................................$6.25 Papa’s Prime Steak Sandwich $11.95
Papa’s Specialties
46 Beachin’ ● October 2016
Tacky Jacks Mexican Garbage Nachos
Shrimp Po-Boy
Peel & Eat Shrimp
Gator Bites
Firecracker Shrimp Po-Boy
Crawfish Po-Boy
Crawfish Tails
Crab Claws
Flaky Fish Po-Boy
Chicken Po-Boy
Crisp Luau Pork Bites Buffalo Wings
Chicken Strips Smoked Tuna Dip
Fried Pickles Fried Green Tomato Fries
Philly Cheese Steak
Ahi Tuna Platter
Grilled Tuna Samich
Chicken and Shrimp Wraps
Fish Tacos
Jacks Half Pound Hand Pattied Burgers
“Tacky Shrimp”
Flaky Fish Platter Shrimp Platter
Oyster Po-Boy
Firecracker Shrimp
Oyster Platter
Shrimp Tacos
Shrimp & Grits
Grilled Mahi Mahi Crab Cake Dinner
Shrimp & Cheese Grits
Steamed Royal Reds
Shrimp Platters Steamed Royal Reds
Fried Seafood Tri o Platter Ribeye Steak Platter & Combo Platter
Seafood Salad’ Taco Salad Seared Tuna Salad Jacks House Salad Traditional Caesar Salad
Famous Tacky Jacks Farmer’s Omelet uild Your Own Omelet ash & Eggs ork Chop & Egg Platter hrimp & Cheese Grits elgian Waffle heel House Pancakes
Shrimp Omelet Sunrise Egg Platter Breakfast Sandwich Breakfast Burritos French Toast Biscuits & Gravy
October 2016 ● Beachin’ 47
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 48 Beachin’ ● October 2016
’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.
October 2016 ● Beachin’ 49
50 Beachin’ ● October 2016
October 2016 ● Beachin’ 51
52 Beachin’ ● October 2016
October 2016 ● Beachin’ 53
Aw Wi ar nn d ing Daily Lunch Specials
includes Swamp
& Dessert
py p HaouAr -6PM M 1 H Y1
Soup
Mon. thru Fri.
A RY D LL BAR S E V E FU PRICE H T BES E BEAC H ON T
“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
Hours: Monday - Saturday 10:30 a.m. - 9 p.m. Gulf Shores Later Hours Spring & Summer
54 Beachin’ ● October 2016
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 ls Golden Fried Catfish Platter - (U.S. Raised) to Crawrefi’sshNoPthising Fried Select Oyster Platter The ! m ‘E Like 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
October 2016 ● Beachin’ 55
56 Beachin’ ● October 2016
October 2016 ● 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
ing n n i w d r a Aw ish F d n a p m Shri s Specialtie
Seafood Kitchen
138 West 1st Ave • Gulf Shores • 251-948-7294
58 Beachin’ ● October 2016
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
October 2016 ● Beachin’ 59
60 Beachin’ ● October 2016
October 2016 ● Beachin’ 61
Casual Dining in a Beautiful setting! k Hook ‘N Coo
Happy Hour Specials fted House Cra s rt e s Des
Stunning V
iews!
e
s Vid
Sou
Exqu it e Italian is W Selectio ine ns
s ’ o t t e d e n e B e t n a r o t s i R Italian
Pasta Freshly Rolled ay D y er Ev
sque Setting
ture Casual Dining in a Pic
Chef Sam St. George is a graduate of
Open 7 Days a week. 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 62 Beachin’ ● October 2016
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
Soups
Smoked Tomato Basil
Creamy Bisque made with House Smoked Roma Tomatoes and Fresh Cream topped with Fresh Basil oil
Salads 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
Creamy Parmesan Polenta served with Fresh Gulf Shrimpand a Hearty Shrimp Sauce
Fettuccine With Meat Sauce
Hearty Tomato Sauce with Ground Beef Served Over Hand Rolled Fettuccine Pasta
Italian American Favorites Chicken Parmesan with Fresh Mozzarella
Golden Brown Chicken Breast over House Made Marinara and Fettuccine Noodles
Veal Parmesan with Fresh Mozzarella
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. dd a Crawfi C a sh s Cake Ca e Ca dd Three dd ee Jumbo Ju bo Ju bo Shrimp S 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 Italian Chef Sam St. George is a graduate of
turesque Casual Dining in a Pic
Setting
Open 7 Days a week. 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
October 2016 ● Beachin’ 63
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 Banana Fosters Pancake 3 Griddled Pancakes, Fresh Banana slice Nutella/Fosters Sauce/Cream Cheese Powdered Sugar. Choice of Bill's Bacon or Deans Breakfast Sausage S.O.S. (Seafood On A Shingle) Sourdough Toast/Seafood Gravy/Choice of Breakfast Potatoes, Cheese Grits, or Seasonal Fruit G.O.B. Benedict Southern Style Biscuit/Deans Breakfast Sausage/Sawmill Gravy/Sunny Side Up Egg. Choice of Breakfast Potatoes, Cheese Grits, or Seasonal Fruit Sweet Tea Fried Chicken Sweet Tea marinated Chicken Breast Coastal Slaw/House Pickles/Pretzel Bun Choice of Breakfast Potatoes or Sidewinder Fries ??? & Grits Choice of Grillades, Blackened or Fried Gulf Shrimp, or Seasonal Fish/Oakview Farms Goat Cheese Grits/Sauce Piquant
The Incredible Egg Three Eggs any style/Choice of Breakfast Potatoes, Cheese Grits, or Seasonal Fruit Choice of Bill's Bacon or Deans Breakfast Sausage/Choice of Bagel, Southern Biscuit, or Sourdough Toast Sand Wedge Iceberg/Maytag Blue Cheese/Pickled Red Onion/Boiled Egg/Bill's Bacon/Roasted Tomatoes/Banana Nut Crouton/Herb Blue Cheese Dressing - Add Chicken or Shrimp Steak & Eggs 6oz Bistro Filet/Two Eggs/Choice of Breakfast Potatoes, 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 Breakfast Burger 1/2 lb proprietary ground beef/Choice of Cheese/Bill's Bacon/Grilled Pineapple Sunny Side Up Egg/Shredded Lettuce Sliced Tomato/Caramel Onions/Comeback Sauce. Choice of Breakfast Potatoes or Sidewinder Fries KIDS BRUNCH $6 Available for ages 12 and under only Two eggs any style/Choice of Bill's Bacon or Breakfast Sausage Choice of Cheese Grits/Breakfast Potatoes/Seasonal Fruit Choice of Southern Biscuit/Sourdough Toast /Pancake
Visit bbtb.com/menus to view our $10 & UNDER LUNCH MENU available weekdays starting at 11:00 AM Menu subject to change without notice.
251-948-5227 | 300 West Beach Blvd., Gulf Shores, AL 36542
64 Beachin’ ● October 2016
October 2016 ● Beachin’ 65
STARTERS
ENTREES
Perdido Stuffed Chicken
Lump crab, Roasted Tomatoes, Fon�na Cheese Stuffed Riso�o Grain Mustard Remoulade
Shrimp, Lump Crab, Li�le Neck Clams, Gulf Fish, Pappardelle Pasta, Charred Leek Tomato Broth
Gulf Coast “Bouillabaisse”
Roasted Tomato, Spinach, Fon�na Cheese, Bill “E” Bacon, Herb Polenta, Chardonnay Cream
Ostrich Carpaccio
Olive Tapenade Crusted Grouper
Crispy Brussels, Cipollini Onion, Bordelaise & Smoked Oyster Bu�er
Crab & Roasted Tomato Arancini Crispy Capers, Shaved Parmesan Roasted Shallot Grain Mustard
Perdido Cold Pla�er
Gulf Oysters, Pickled Jumbo Shrimp, Marinated Lump Crab Salad Remoulade & Zesty Cocktail Sauce
Steam Li�le Neck Clams
Bill “E” Small Batch Bacon, Shallots & Garlic
Gulf Oyster Bienville
Shrimp, Lump Crab, Green Onion, Mornay
SOUP & SALAD Voyager Green Salad
Shaved Raddish, Red Onion, Roasted Tomato, Spiced Pecan, Goat Cheese, Roasted Beet Balsamic Vinaigre�e
Brussels & Heirloom Carrots Sliced Tomato
Grilled Swordfish
Fava Bean & Pance�a Passoulet, Tomato Foam
Gulf Whole Fish
Pickled Beech Mushroom & Roasted Tomato
Shrimp & Grits
Co�ja Cheese Grit Souffle, Chanterelle Mushroom Gravy
Pork “Secerto”
Niman Ranch Pork Skirt Steak, Chorizo Fingerling Potatoes, Spinach, Saffron Cream
Braised Rabbit & Wild Mushroom Cipollini Onion, Chanterelle Mushrooms, Pappardelle Pasta
PBR Filet Mignon
Florida Lobster Crusted Ribeye Black Truffle Mashed Potato Heirloom Carrots, Herbsaint Hollandaise
SIGNATURE COCKTAILS Bourban Smash Downtown Manha�an Cucumber Cosmopolitan French Gimlet Sparkling St. Germaine Café Royal XO Café Nightcap
Chopped Perdido Salad
Roasted Tomato, Red Onion, Crispy Capers Bill “E” Bacon, Salt & Pepper Crouton Caramelized Shallot Dressing
Soup of the Day Oyster Stew
Charred Leek, Bill “E” Lardon, Herb Polenta
Gulf Coast “Bouillabaisse”
Gulf Whole Fish
Perdido Beach Resort | 27200 Perdido Beach Boulevard | 251.981.9811 PerdidoBeachResort.com/Voyagers | Call for Reserva�ons 66 Beachin’ ● October 2016
Executive Chef Brody Olive brings his award winning cuisine to Voyagers.
The Island’s Only Distinctive Dining With A Gulf View
Chef Brody proudly serves local seafood and knows the source. Just ask!
Perdido Beach Resort | 27200 Perdido Beach Boulevard | 251.981.9811 PerdidoBeachResort.com/Voyagers | Call for Reserva�ons
October 2016 ● Beachin’ 67
WICKED Warehouse Gulf Shores, AL
Featuring fun for the entire family, this two day event includes a haunted attraction and an adult-supervised children’s area with fun and games for
The festivities take place at the Waterway Village on East 24th Avenue in Gulf Shores, and tickets are $5 per person.
FRIDAY, OCT. 28, 7 PM - 11 PM SATURDAY, OCT. 29, 7 PM - 11 PM Learn more at GulfShoresAL.gov/WickedWarehouse.
SPONSORED BY
68 Beachin’ ● October 2016