Beachin' (Oct. 2012) by Gulf Coast Media

October 2012

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Beachin’

October 2012

Eating • Exploring • Fun • Services • Shopping

Beachin’ Your guide to life on the Alabama Gulf Coast

10Shrimp Festival

adds flavor to lower Alabama

Volume 15, Number 10

13DeSoto’s digs deep Gulf Coast Newspapers GoGulfCoastNow.com

seafood, freshness, downhome recipes

Beachinâ&#x20AC;&#x2122; October 2012

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October 2012

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Beachin’

DIAMOND JEWELERS GULF SHORES Est.1947 “Where the Gulf Coast Gets Engaged” 108 20th Ave East • 251-967-4141 • diamondjewelers@diamondjewelers.net

Beachin’ October 2012

A specialty publication of Gulf Coast Newspapers

Interim Publisher Sudie Gambrell

Editor

Jessica Jones features@gulfcoastnewspapers.com 251.943.2151

Contributing Writers and Photographers Mark Robinson and Don Holloway Coastal Photography Club

Advertising

Joey Johnson visitorpubs1@gulfcoastnewspapers.com 251.943.2151

Design

Paige Renka Beachin’ magazine is published monthly by Gulf Coast Newspapers, LLC, PO Box 509 - Robertsdale, AL 36567 - 251.947.7712. Distributed free by The Alabama Gulf Coast Convention & Visitor’s Bureau and at other locations throughout Gulf Shores, Orange Beach and Fort Morgan. All rights reserved. Reproduction without permission is prohibited. Gulf Coast Newspapers accepts no responsibility in the guarantee of goods and services advertised herein.

Cover and Intro Photo by Mark Robinson

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From J.J.’s desk

ust as Beachin’ rolls in waves and basks in rays of Alabama’s Gulf Coast, the areas of Gulf Shores, Orange Beach and Fort Morgan inspire each issue with unique events, mouth-watering Jessica Jones seafood and Southern dishes, apparel to suit beach bums and country clubbers. This guide to the Gulf Coast offers insight into local restaurants, nightlife, attractions and events will ensure time well spent on Pleasure Island. First and foremost, the humid subtropical climate and white-sand beaches provide an oasis for guests. Don flip-flops and Hawaiian shirts or just a bathing suit. Spend hours of tranquility against a crashing-ocean wave backdrop with a good book, umbrella drink, or a completely blank slate. Dig toes into grains of sand, collect sea mementos or build sandcastles with the kids. Take a refreshing dip or dive into water adventures like parasailing, jet skiing or surfing. The area also offers family fun outings like the zoo, miniature golf, arcades, go carts, outlet, surf shop and boutique shopping. Whether you’re looking for a new cover-up or an evening gown, Pleasure Island’s got you covered. Souvenirs range from shot glasses to seashells—go ahead, make your friends jealous. Or let your inner child out to play with a day filled of bumper boats, foam machines, Tiki huts and waterfalls. Or perhaps Pleasure Island provides playtime for you and your sweetheart. Golf the gorgeous shores of the Gulf of Mexico with lush greens, a golf cart and two cold glasses of sweet tea or head for some relaxation built for two with a trip to the spa for couples massages. Maybe a tandem bicycle ride by the beach or late night stroll on the boardwalk is more your style. Perhaps fine dining and dancing... nothing says “I love you” like cracking crab legs and whisking away for a salty-sea waltz. Or, why not have it all? Rock out to beach-side concerts, get inspires at the Orange Beach Festival of Art, dig in at the Island’s annual Shrimp Festival and jump for moon pies with Mardi Gras goers. Whatever your taste, leave the itinerary at home and let Beachin’ be your guide to Southern hospitality, sandy feet and memories that leave you craving your next opportunity to Beach-it.

October 2012

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Beachin’

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Anthony Jones ... Well Worth A Visit! Voted The Best Salon In Baldwin County In 2010

It was a beau ful summer morning when Pam and I 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, an Englishman, Anthony Jones, who had opened a Hair Salon on the beach. 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. 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 he ask us if we would like a cold drink or a glass of wine before he started making us beau ful. Pam went first since I was a li le chicken a er the last experiences. He 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 explaining that there are five face shapes and her face shape was oval; Next was bone structure, head shape, the type of her hair, the texture of her hair, and then what sort of condi on her hair was in, followed by the way the hair grows out of the head, including cow licks; then her likes and dislikes and fashion. Wow! What a lot of things to get right. So then Anthony started with a relaxing shampoo and deep condi oning. For the next 30 minutes Anthony’s hands were a sea of mo on, ending with 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 with no success! Anthony explained that commercial hair products are made different than professional hair products. Commercial shampoos are made of mild detergent and the condi oners are based on petroleum oil. Professional hair products are pure and natural and give back to the hair. He went on to say that we should wash our hair every day and condi on 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. My 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. While shampooing he explained to me what I should do in the morning in the shower, again stressing no over the counter 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 rinsing the excess off, no more. A er he explained to me the how & whys I understood. He is like a hair doctor, if we listen and do what he 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. Anyway our cuts cost us $40 each, best money we ever spent and yes we are definitely going back, he is a true professional. Well worth a visit! Anthony Jones’ Salon is located on Perdido Beach Blvd. in Orange Beach; the phone number is 251-974-1514. Please say we sent you!

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John Stetz

Photos submitted by the Coastal Photography Club. For more info about the club contact Capt. Mark Robinson at 251-540-7463 or Margret Hildreth at 850-457-8656.

Jeane Carlson

John Rininger

Margret Hildreth Mark Robinson

John Rininger

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Mark Robinson

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10 Beachin’ October 2012

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Shrimp Festival adds flavor to

lower Alabama By Lindsay Mott

The annual National Shrimp Festival returns this year for the 41st year, bringing great vendors, crafts, music and, of course, shrimp to the public beach in Gulf Shores. This year’s event involves more space on the beach and a chance for attendees to sample and taste some of the dishes. The free event, put on by the Alabama Gulf Coast Area Chamber of Commerce, will be held Oct. 11 to 14 and runs from 10 a.m. to 10 p.m. Thursday through Saturday and 10 a.m. to 5 p.m. on Sunday. The sampling option is new this year and includes small tastings of some of the amazing food offered at the fest, according to Ann Motes, special events director with the Alabama Gulf Coast Area Chamber of Commerce. These free samples will be offered four times each day in an area toward the east side of the festival grounds near the Pink Pony Pub. The Shrimp Festival is expected to continue the growth and atmosphere from previous years. It brings approximately 300 vendors of all types, including arts and crafts, fine art, commercial vendors in the retail market and food. The food vendors will be located along the boardwalk and will have everything from “any kind of shrimp dish you can think of,” gourmet hot dogs, ice cream, desserts and more, Motes said. And, this year, the festival grounds will be bigger, spreading into Beach Road, which will be closed.

“We did a little remodeling,” Motes said. Getting into the festival is free, and attendees can come and go as they please throughout the weekend. Food and fare from the vendors is for sale. There will be shaded picnic areas for people to sit and enjoy their food and the festival itself. The festival also boasts a children’s activity village, which is separated in the west public parking area and is connected to the main festival by a walkway along the beach. There will be a sandcastle building contest in this area. For music fans, the festival has music from open to close each day. Local and nationwide talents covering a variety of styles will perform, including Phil Vassar on Friday and Eddie Money on Saturday, Motes said. Local acts include Ryan Balthrop, Sugarcane Jane, Adam Holt and many more. “We have entertainment to accommodate all requests,” said Motes. Festival organizers are proud to offer this variety and to provide a family friendly event for people in the area to attend, with “free being the key word,” Motes said. She said there are a lot of families, children, and even people pushing strollers. “I love to see the groups that come down; this is what their vacation is planned around,” Motes said. “They come down to have a good time. That’s what our goal is – for everyone to have a wonderful time.” The festival is also host to the Shrimp Fest 10K and 5K Run Walk Oct. 13 at the Orange Beach Sportsplex. The CONTINUED ON NEXT PAGE

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October 2012

Beachin’ 11

SHRIMP FESTIVAL CONTINUED FROM PREVIOUS PAGE

10K begins at 8 a.m., and the 5K starts at 8:30 a.m. Parking for the festival area is limited, and Motes encourages everyone to park at the shuttle stops around Gulf Shores and Orange Beach, including a new one at the Wharf. Shuttle rides are $2 per person each way. Shuttle stops and map can be found at www.nationalshrimpfestival.com along with all the festival details and registration for the 10K amd 5K Run Walk.

B lues

with the

B lues

Oct. 3-24, Wednesdays 6-9 p.m. Free Rotolo’s, Gulf Shores Harry Sherman will perform blues music on the patio, and Rotolo’s will offer the following specials during the event: SweetWater Blue Draft -$3, Blue Moon Draft -$3, Labatt Blue Bottle -$2, Pabst Blue Ribbon Bottle -$2, Stoli Blueberry Vodka Mixed Drinks -$5and $5.99 Calzones! For more, visit rotolos.com

M iranda L ambert C oncert

Oct. 4, 7:30 p.m. Amphitheater at the Wharf, Orange Beach. Lambert will perform with special guests Lee Brice and Brett Eldredge. For more, visit amphitheateratthewharf.com.

T he 4 th A nnual S carecrow F est Oct. 5 Free

Miranda Lambert

Photo by Mark Robinson

CONTINUED ON NEXT PAGE

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What to do? Along the coast CONTINUED FROM PREVIOUS PAGE

Coastal Art Center of Orange Beach Popular with families, friends and business teams, the main attraction is building your own scarecrow. The Arts Center provides the frame and hay, but you must bring the style. Building a scarecrow is free, but you must register to participate. Other activities at the Scarecrow Fest will include live music, pumpkin painting and carving, make your own caramel apple, marshmallow and hot dog roasting, glass-blowing demonstrations, trebuchet water-balloon launch and the Great Cake Walk. To register to build a scarecrow and for the fest’s complete schedule of activities, list of prizes and scarecrow building tips, visit orangebeachartcenter.com <http://orangebeachartcenter.com> or call 251-981-2787.

SLO-POKER R un

Oct. 6, 10 a.m.-5 p.m. Located on the waterways of the Orange Beach and Gulf Shore area. It will benefit the Children’s Miracle Network and is sponsored by RE/MAX of Orange Beach and Paradise Marine Center. This SLO-POKER Run is created around the concept of friends and family enjoying a day on the water together, while raising funds for a great cause. For more, visit slo-pokerrun.com/welcome.

L e T our

F oley

bicycle ride

Oct. 13, 8 a.m.- 2 p.m. $40 registration Heritage Park, Foley Sponsored by the Baldwin County Trailblazers and the Foley Lions Club, “The Ride of Your Life” features 68-mile, 28-mile and 16-mile routes, plus a 5-mile fun ride for $5. Onsite registration is at 6 a.m. For more information, visit tourdefoley.com <http:// tourdefoley.com> and active.com <http://active.com> .

V ino & V an G ogh P ainting P art y

Oct. 20, 6-8 p.m. $30 per person Foley Performing Arts Center All participants will paint a masterpiece and enjoy great company, good food, fine wine and door prizes. This is great fun for beginners as well as advanced artists. For more, call 251-943-4381.

U ptown F oley H alloween P art y Oct. 25, 5:30-8:30 p.m. Free

Orange Avenue at Laurel Avenue, Foley Local businesses line the streets of downtown Foley for a block-style Halloween Party, featuring free games and treats, a food court, cake walk, spook house, face painting, inflatable jump houses and obstacle courses, and a costume contest for all ages. For more, contact Linda Hula at 251-943-1300 or visit visitfoley.org.

Photo by Mark Robinson

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October 2012

Beachin’ 13

DeSoto’s digs deep in seafood, freshness and down-home recipes

By Jessica Jones

Bright, beachy pinks and greens make up the room as beach-glass and –themed art trim the walls. Sounds of friendly conversation drift into ear shot and light from aquariums and windows set the tone. But the main draw to DeSoto’s restaurant in Gulf Shores. is the smell of fresh ingredients and home cookin’ coming out of the kitchen. Local seafood abounds, fresh ingredients top the priority list and family recipes and home-style favorites find their way to tables at 138 W. 1st Ave. Chris and Rosemary Steele have owned DeSoto’s Seafood Kitchen for almost 13 years, and their quality is as consistent as their customers, Rosemary said. “A lot of our customers are loyal,” she said with a smile. “We’ve gotten to know them, plus we’re always making new friends.” “Gulf Shores is family friendly—there’s true, South-

ern hospitality,” she said. “And that’s one thing that sets us apart, is that we care. We know our customers. We know who wants no ice in their tea.” Part of that at-home feeling comes from her husband’s long experience in the restaurant industry, Rosemary explained. “Chris’ grandpa owned Perdido Pass in Orange Beach,” she divulged. “He grew up working there and a lot of our recipes are his grandfather’s.” She said that the lunch menu offers down-home favorites like hamburger steak with gravy in addition to seafood favorites. The Oyster Poboy offers a lightly-battered and wellseasoned take on the classic. Bon Secour oysters with crisp yet soft bread, and fresh lettuce and tomato make this dish a favorite. “Everything’s home cooked—we use fresh ingredients and meals are homemade and cooked to order.” CONTINUED ON PAGE 18

14 Beachinâ&#x20AC;&#x2122; October 2012

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Beachin’ 15

Seafood Seafoo od

All Dinners include one o e trip to the Salad Bar, Baked Potato on Po or French Fries & Hushpuppies

Our Special O S i l Seafood S f d Pla er Pl ................................................................. .................................................................................................................................................$22 Cup of Gumbo, Stuffed Crab, Stuffed Shrimp, Fish, Shrimp & Oysters

Coconut Wasabi Tuna on Sweet Chili Pasta .........................................................................................................................$22 Steamed Snow Crab Legs ............................................................................................. 1 Lb. Market Price Fried Crab Claws ....................................................................................................... 1/2 Lb. Market Price Steamed Royal Reds .................................................................................................. 1/2 Lb. $15 1 Lb. $20 Broiled Shrimp Scampi ........................................................................................................................................................$19 14 Bu erflied Shrimp lightly seasoned & broiled with lemon, bu er & sherry

Cold Boiled Shrimp Dinner ..................................................................................................................................................$19 Fried Homemade Stuffed Shrimp ...................................................... Three (3) .... $13 ..................................Five (5).......$18 Fried Bu erfly Shrimp ........................................................................ Eight (8) .... $13 ........................Fourteen (14) ......$18 Fried Popcorn Shrimp ..........................................................................................................................................................$18 Fried Oysters ............................................................................................ Small .... $14 .....................................Large ......$19 Fried Shrimp & Oysters ............................................................................ Small .... $14 ......................................Large ......$19 Fried Scallops .......................................................................................................................................................................$18 Fried Scallops & Oysters ......................................................................................................................................................$19 Fried Scallops & Shrimp .......................................................................................................................................................$19 Lump Crab Cakes with Rice Pilaf and Asparagus .................................................................................................... Market Price Fried Homemade Stuffed Deviled Crab .................................................One (1) ...... $9 ....................................... Two (2) $11 Fried So Shelled Crabs ........................................................................Two (2) .... $17 ....................................Three (3) $20 Mahi Mahi (Grilled or Blackened) ..................................................................................................................................... $19 8 Oz. Tuna (Grilled or Blackened) ........................................................................................................................................$19 Grouper (Fried, Grilled or Blackened) ..................................................................................................................................$20 Snapper (Fried, Grilled or Blackened) ..................................................................................................................................$20 White Fish (Fried, Grilled or Blackened) ..............................................................................................................................$17 Trigger (Fried, Grilled or Blackened) ....................................................................................................................................$18 Fried Flounder Filet ..............................................................................................................................................................$20 Broiled Stuffed Flounder Filet ..............................................................................................................................................$23 Fried Whole Flounder ..........................................................................................................................................................$19 Broiled Whole Stuffed Flounder ..........................................................................................................................................$23

ALL DINNERS MAY BE BROILED FOR AN ADDITIONAL $2 - Broiling takes addi onal prepara on me. Addi onal Plate Charge for Sharing Dinners $2 - No charge if a side salad or potato is ordered!

Steaks - Lobster - Chicken - Entree Salad All Dinners include one trip to the Salad Bar, baked Potato or French Fries & Rolls.

Two Cold Water Lobster Tail Dinner .....................................................................................................................................$27 10 oz. New York Strip with 5 oz. Broiled Cold Water Lobster Tail .........................................................................................$27 12 oz. Ribeye .......................................................................................................................................................................$19 10 oz. New York Strip ...........................................................................................................................................................$17 8 oz. Filet Mignon ................................................................................................................................................................$23 Summer Salad ......................................................................................................................................................................$16 Mixed Greens with Mandarin Oranges, Toasted Almonds, Sliced Strawberries, Croutons and Raspberry Vinaigre e. Topped with your choice of Grilled Shrimp, Chicken or Tuna Rare – Cool Red Center • Medium Rare – Warm Red Center • Medium – Warm Pink Center Medium Well – Warm Center, Slightly Pink • Well-Done – No Pink Steaks ordered Medium Well or Well-Done cannot be guaranteed for Quality or Texture and require Addi onal Time to Prepare!

Children’s Menu

10 and Under Only Please - Served with French Fries on a Frisbee

Chicken Tenders, Hamburger, Fish or Popcorn Shrimp ..........................................................................................................$6 Cheeseburger ........................................................................................................................................................................$6 Personal Pan Pizza .................................................................................................................................................................$6 Fried Mac & Cheese (4 Squares) ............................................................................................................................................$5

Try One of Our Homemade Specialty Desserts!

16 Beachinâ&#x20AC;&#x2122; October 2012

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Assembly of God CHRISTIAN LIFE CHURCH 25550 Canal Rd, Orange Beach 967-4840 www.christianlifechurch.tv

GULFWAY CHURCH

541 Cotton Creek Dr. (Co. Rd. 4), Gulf Shores 968-6858 www.gulfwaychurch.com

Baptist FIRST BAPTIST CHURCH OF GULF SHORES

Catholic OUR LADY OF THE GULF CATHOLIC CHURCH

308 East 22nd Ave, Gulf Shores 968-7062 www.ourladyofthegulfal.org

ST. THOMAS-BY-THE-SEA

26547 Perdido Beach Blvd., Orange Beach 981-8132 www.stthomasbythesea.org

Church of Christ CHURCH OF CHRIST OF GULF SHORES

2200 West First St., Gulf Shores 968-7369

2414 W. 1st St, Gulf Shores 968-7769 www.gulfshoreschurchofchrist.org

FIRST BAPTIST CHURCH OF ORANGE BEACH

Episcopal HOLY SPIRIT EPISCOPAL CHURCH

4773 Bay Circle, Orange Beach 981-4288 www.firstbaptistorangebeach.com

616 Fort Morgan Rd, Gulf Shores 968-5988 www.holyspiritepiscopalgulfshores.com

FISHERMEN BAPTIST CHURCH

ST. PETER’S EPISCOPAL CHURCH

17101 River Rd., Bon Secour 949-6387 www.fomm.org

FRIENDSHIP BAPTIST CHURCH 7159 County Rd. 10, Bon Secour 949-6486

ISLAND FELLOWSHIP BAPTIST CHURCH 28290 Canal Rd, Orange Beach 980-1005

LAGOON BAPTIST CHURCH

17867 State Hwy 180 W., Gulf Shores 968-7057 www.lagoonbc.com

OYSTER BAY BAPTIST CHURCH, SBC 4280 Plash Rd., Gulf Shores 968-7805 www.oysterbaybaptist.org

ROMAR BEACH BAPTIST CHURCH 23370 Perdido Beach Blvd., Orange Beach 981-8959 www.romarbeach.org

SHELL BANKS BAPTIST CHURCH 12125 State Hwy 180, Gulf Shores 540-7136

6270 Bon Secour Hwy, Bon Secour 949-6254

Greek Orthodox ST. ATHANASIOS GREEK ORTHODOX CHAPEL 220 E. 20th Ave, Gulf Shores 967-2020 stathanasios.al.goarch.org

Lutheran GRACE LUTHERAN CHURCH-ELCA 491 West 23rd Ave, Gulf Shores 968-5991

PEACE LUTHERAN CHURCH 8250 Roscoe Rd., Gulf Shores 974-2545

ST. JUDE’S BY THE SEA LUTHERAN CHURCH 312 E. 16th Ave, Gulf Shores 968-5833

Methodist - United GULF SHORES UNITED METHODIST CHURCH

1900 Gulf Shores Pkwy, Gulf Shores 968-2411 www.gulfshoresumc.org

Beachin’ 17

MORGAN’S CHAPEL UNITED METHODIST CHURCH

Hwy 10, across from Swift School, Bon Secour 949-7400

ORANGE BEACH UNITED METHODIST CHURCH

28751 Canal Rd., Orange Beach 981-6751 www.orangebeachumc.org

Non-Denominational IGLESIA CASA DE LUZ Companerismo Cristiano 225 E. 24th Ave, Gulf Shores 948-3467

SAFE HARBOR HOUSE OF PRAYER Multi-Culture Full Gospel 7320 Bon Secour Hwy, Bon Secour 223-3615

ST. ANDREW BY THE SEA, A COMMUNITY CHURCH

17263 Ft. Morgan Rd, Gulf Shores 968-3900 www.standrewbythesea.org

Presbyterian FIRST PRESBYTERIAN CHURCH (USA) OF GULF SHORES 309 East 21st Ave., Gulf Shores 968-7720 www.gspres.com

GRACE FELLOWSHIP PCA 19470 Co. Rd. 6, Gulf Shores 968-5302 www.gracefellowship-pca.com

ORANGE BEACH PRESBYTERIAN CHURCH

26640 Canal Rd, Orange Beach 981-4220 www.orangebeachpresbyterian.org

CHRISTIAN SERVICE CENTER

PROGRAMS: Emergency Aid, Food Pantry, Ozanam Charitable Pharmacy and Meals on Wheels. 317 Dolphin Ave., Gulf Shores 968-5256 www.cscgs.com

18 Beachin’ October 2012

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ADVENTURES IN DINING CONTINUED FROM PAGE 13

She added that most of the dressing, plus all the sauces, including tarter, cocktail and alfredo, are their own concoctions. “Our Marsala is a wine and au jus combination—just a hint of wine flavor,” she said with a hint of inspiration. And speaking of wine sauce, the Shrimp and Pasta Marsala hits home with any big-flavor fan. Perfectly cooked shrimp rest atop pasta and home-made Alfredo sauce, while Marsala and mushrooms encompass the exterior of the dish, waiting to be pulled in to offer a tangy variation. The dinner menu offers a slightly more Caribbean and Cajun flare while continuing the emphasis on home cooking, Rosemary said. “We peel the potatoes and mash them,” she noted. “There’s a lady who comes in at four in the morning to peel and devein the shrimp. She adds the coconut and hand batters each one.” And frankly, it’s evident. The coconut shrimp on the Caribbean Platter send a burst of flavor pouring onto your tongue. The large, lightly fried and freshflavored shrimp might be the best item on the menu. The jerk chicken and Caribbean grouper that complete the trio, come in close, as the bold flavors and thin crunch thrill taste buds, and the yellow rice with grilled onions and peppers, along with the pineapplemango salsa, completes the dish. Rosemary said she believes that the couple’s dedication helps keep customers happy. “We work here—we’re here every day,” she ex-

plained. “It helps us watch the quality and it makes the employees feel good. We try to lead by example, and we don’t have a high employee turn-over, so the customers know our staff.” She said they also try to consider customer needs and wants. They offer lunch from 11 a.m. till 3 p.m., and dinner from 3-9 p.m. Lunch prices include bread and tea, and they offer a senior menu and a kids menu. “It’s family friendly because Chris and I have kids and we understand how it is,” she said. Daughters Madison, 14, and Mary Mackenzie, 9, play soccer and basketball, and Rosemary said she looked forward to attending the first soccer game the night of our interview. “We try to make it our focus to be a familyoriented, locallyowned business.” Adults may order beverages from the full bar and take out is available. Not to mention, DeSoto’s supports local artists, as wall decorations are for sale by area artsand-crafters. “We’re pretty active in the community, and we always try to give back,” Rosemary said. “The community has been so good to us.” At the end of the day, Rosemary said she and Chris hope DeSoto’s offers good food, good service and a great atmosphere. “We just try to be a laid back, fun place to go,” she said. To taste and experience for yourself, visit Chris and Rosemary at DeSoto’s Seafood Kitchen at 138 W 1st Ave. in Gulf Shores, visit Desotosseafoodkitchen.com or call 251-948-7294. Also, see the full menu on page 35.

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October 2012

Beachin’ 19

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$5.00 OFF

Golfer’s Paradise!

The Alabama Gulf Coast may be famous for it’s white sandy beaches, mouth watering seafood and deep sea fishing, but you’re going to thoroughly enjoy the golfing experience when you tee-off at some of the finest golf courses in the Southeast. Relax and enjoy a round of golf at one of our 9-hole, 18-hole and Par 3 courses.

ALABAMA STATE PARKS 20115 State Hwy. 135, Gulf Shores 251-948-4653 www.alapark.com/gulfstate/golf COTTON CREEK 3840 Cotton Creek Blvd., Gulf Shores 251-968-7500 1-800-327-2657 CYPRESS BEND 3840 Cotton Creek Blvd., Gulf Shores 251-968-7500 1-800-327-2657 FOLEY GOLF COURSE 3901 S. McKenzie St., Foley 251-970-1444 GLENLAKES GOLF CLUB 9530 Clubhouse Dr., Foley 251-955-1220 GULF SHORES GOLF CLUB 520 Clubhouse Dr., Gulf Shores 251-968-7366 KIVA DUNES 815 Plantation Dr., Gulf Shores 251-540-7000 • Toll Free 1-888-833-5482 www.kivadunes.com

5 LBS. OR MORE HEADLESS SHRIMP

ORANGE BEACH GOLF CENTER 4700 Easy St., Orange Beach 251-981-4653

$1.00 OFF PER LB.

PENINSULA GOLF CLUB 20 Peninsula Blvd., Gulf Shores 251-968-8009 1-800-391-8009

(Not Valid with Any Other Coupon or Discount)

HEADLESS SHRIMP

(Not Valid with Any Other Coupon or Discount)

"Gift Certificates available"

SOLDIERS CREEK GOLF CLUB 12096 Co. Rd. 95, Elberta 251-986-8633

20 Beachinâ&#x20AC;&#x2122; October 2012

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FISH RIVER GRILL #2

Where the locals luv to eat! Daily Lunch Specials MON - FRI $6.95 & Up All You Can Eat Specials MON-TUE-WED 3pm - Close Just $9.95

Free Swamp Soup with Every Entree!! Voted Best Burgers in Baldwin County

Bring this Coupon in for a

FREE

Basket of Fried Green Tomatoes w/purchase of an entree. (One per table, Dine-in only)

Fish River Grill #2 608 S. McKenzie Street (Foley Plaza on Hwy. 59) Foley, AL 36535 www.fishrivergill.com 251.952.FISH (3474) Hours: Monday - Saturday 10:30 a.m. - 9 p.m.

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October 2012

FISH RIVER GRILL #2

Beachin’ 21

608 S. McKenzie Street (Foley Plaza on Hwy. 59) Foley, AL 36535 251.952.FISH (3474)

Where the locals luv to eat! 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 Golden F Fried Catfish Platter - (U.S. Raised - Approx. 4-5 Filets) Fried Select Oyster Platter - (Approx. 13-14) Cajun Crawfish Pistols Fried Shrimp Platter - (Approx. 14-15) WOW! Fried Gator Platter There’s Nothing Like ‘em Frog Legs Platter

VOTED BEST BURGERS IN BALDWIN COUNTY

Hurricane Burger -Grilled Onions, Swiss & American Cheese, Bacon, Jalapenos, Mushrooms HillBilly Melt - Patty Melt, Grilled Onions, Mushrooms, Swiss Cheese on Texas Toast River Burger - Half-Pound Old Fashioned Way Shroooom Burger - Mushrooms, Swiss Cheese Swamp Burger - Grilled Onions, Cheese, Bacon Bleu Cheese Bacon Burger

GREAT NEW ITEMS ***Cajun Crawfish Pistols Dinner (2) w/ Fries & Slaw***

OMG! Shrimp Feast Po-Boy - Fried Shrimp covered in our Special Crawfish Sauce Seafood BLT- Fried Shrimp, Fried Green Tomato, Provolone & Bacon on Bun w/ Ranch & Crawfish Sauce

APPETIZERS ~ SALADS ~ POBOYS & SANDWICHES ~ KIDS MENU

Free Swamp Soup with Every Entree!! 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!

Full Service Bar ~ Live Entertainment 6 Nights a Week Swamp Juice ~ Stumpwacker

22 Beachinâ&#x20AC;&#x2122; October 2012

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Rated #1 Golf Course In The State of Alabama For 2012 By GOLFWEEK Magazine Kiva Dunes, the #1 rated golf course in Alabama, represents a most exceptional & !# %% ! )" # $ - % * %! & ! *!&# + &$% " *, $% ( ' $ % % & ! $%

Golf Shop 888-833-5482 Phone Golf Shop Phone 888-833-5482 â&#x20AC;˘ 251-540-7000 Bring In This Ad For

10 OFF

am or pm Rate

For Lodging and Real Estate Inquiries call our ! % % ! # ' & !# $ ((( ' & $ !

â&#x20AC;&#x153;Kiva Dunes is a wow... in my personal top 10.â&#x20AC;?

â&#x20AC;&#x201D;Kevin Dunleavy Washington Examiner

Go Less lf Avail ons able B

Appo y intme nt

October 2012

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Adventure Island

mini golf

974-1500, adventureisland.com 24559 Perdido Blvd., Orange Beach

Alabama Gulf Coast Zoo

968-5732 , alabamagulfcoastzoo.com Alabama Highway 59 South

Gulf Shores Beaches-Lagoon Pass (2.9 miles west of Alabama Highway 59)

State Park Pavilion

(6 miles east of Alabama Highway 59) Orange Beach (Alabama Highway 182 at Alabama Highway 161)

Bird

Paradise Biplane Rides

866-MUST-FLY, 866mustfly.com Jack Edwards Airport

Bon Secour National Wildlife Refuge

540-7720, fws.gov/bonsecour 7.5 miles west on Alabama Highway 180 from Alabama Highway 59

Ferris Wheel

224-1000, thewharfal.com 4550 Main St., Orange Beach

Gulf Shores Museum 968-1463, gulfshoresal.gov 244 W. 19th Ave.

Beachinâ&#x20AC;&#x2122; 23

Foley Railroad Museum and Model Train Exhibit 943-1818, FoleyRailroadMuseum.com 125 East Laurel Ave., Foley

Historic Fort Morgan

540-7125 22 miles west on Alabama Highway 180 from Alabama Highway 59

Orange Beach Indian & Sea Museum 981-6039, obparksandrec.com 25805 John Snook Drive

Pirate Island Adventure Golf 968-GOLF, piratesislandgolf.com Alabama Highway 59 just north of Intracoastal Waterway Bridge

South Baldwin Community Theatre 968-6721, sbct.biz 2022 W. Second St.

The Track

968-8111, gulfshorestrack.com Alabama Highway 59 just north of Intracoastal Waterway Bridge

Waterville USA

948-2106, watervilleusa.com Alabamaâ&#x20AC;&#x2C6;Highway 59 South *See our Web site for ongoing, club and exercise events; church listings; dining guide; marinas; and golf courses--GulfCoastNewsToday.com **For updated calendar items, also see The Islander newspaper.

24 Beachinâ&#x20AC;&#x2122; October 2012

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Scent of Summer Scent of summer, Hose water on hot pavement, Green aroma Of fresh cut grass, Oppressive interiors Of sweltering cars, That chlorine odor Rising from neighborhood swimming pools, The sticky sweet Of melted treats On tiny hands, And freedom, I swear, it still smells Like freedom.

Lighthouse See me, Light in the night, Heed me, Flashing bright, Do not throw yourselves Upon my shore, The white, bleached bones Of skeleton ships Does haunt me so, I do not wish to see Your feral faces Flushed with fear, Do not draw near, Tiny clawing creatures, Stay away from here And pass by silent, still, Do not disturb The song of caressing waves Lapping kisses At the hem of my skirt.

Poems by Jerri Hardesty

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Capt. Mark asks,

October 2012

Beachin’ 25

‘Who’s on the Island?’

Raised in south Alabama as a gentleman, a scholar, Wayne became a stay-at-home-dad for a couple of years and a patriot, Wayne Stacey was born on March 6, until he took a job as the human resource director for 1943. the Georgia World Congress Center Authority. Wayne He was born in Atmore, Ala., where his dad was a retired from that in 2004. full-time National Guard technician, and his mom was A lovely, strong-willed, take-charge, fiery lady from a housewife. Wayne graduated from Escambia County Louisville, Ky., Donna made her own way, and never High School where he excelled in football and baseball looked back. She’s a graduate from Western Kentucky and was the “tackler” in basketball. He was University with a degree in elementary educathe team captain for baseball and football, the tion. She earned her master’s degree in educasenior class president and was selected as Mr. tion from the University of Southern CaliforEscambia County High School his senior year. nia while serving in Germany and Korea. She He happened to be a good student, too. excelled in the Army and is passionate about While in college, he married his highrecognizing women for their abilities and acschool girlfriend, which unfortunately ended complishments. “Women are veterans, too,” she in divorce 18 years later. They had adopted said, “and they should be recognized for their and raised 3 children. service to our country, along with men.” Wayne’s father’s Army career was a major Donna retired as a Major in 1995, at which MARK influence in his life. “You come from good time she owned and operated a sports store. ROBINSON stock,” his dad would say. Wayne attended She sold it after seven years to retire again. Auburn University and majored in business In 2001, while still in Georgia, they bought administration and ROTC. He says he went there a home in Gulf Shores on the Little Lagoon , and specifically to get an Army commission, and that he thought they had everything they could ever want. “happened to get a degree while he was there.” Upon Their youngest daughter graduated from high school graduating in 1965, he got both. in 2004, and left to attend school at Auburn UniverSix weeks after graduation, Wayne was assigned to sity. Shortly afterwards, Wayne and Donna prepared Fort Benning, Ga., where he began a 25-year Army to move to their home here. Hurricane Ivan left them career in the Adjutant General Corp branch, which living in an R.V. during rebuilding, but all’s well that provides personnel and administrative services. One ends well. of the attractions to that area of the army was that they They transferred their membership from Georgia’s also were in charge of Special Services, which ran the American Legion to Post #44, and both decided they sports program. couldn’t just sit around. They have held, and continue He loved working with soldiers, especially as a com- to hold leadership positions at the American Legion. mander. He commanded soldiers at various unit levels Wayne says that the Legion offers service to veterfor more than nine years until he retired as a Lt. Coloans, their families and the community. He believes in nel in 1991. the value of the Legion, its programs and the support During his career, he served in units at Fort Benprovided to our veterans and community. He’s proud ning, and Fort Benjamin Harrison, Ind., before going to of the Legion motto of “Veterans still serving VeterVietnam. He returned from there to an assignment in ans.” He said the Legion provides assistance to veterans Fort Harrison, where he obtained an MBA from Butler with medical needs, financial assistance, scholarship University. After which, he went to Okinawa, Japan, for programs for their children, sponsors educational three years, then to Fort Leavenworth, Kan., and Fort programs and promotes Boy’s State (a program for outHood, Texas. standing students developing them to become leaders While at Fort Hood, he met Donna, who was also for the future of our country). an officer in the Adjutant General Corp. They dated Next year, Wayne is slated to be the state’s Senior for a year, and married. According to Wayne, his life Vice Commander. Wayne and Donna said, “We love our has never been the same, or as wonderful. They got to vets, and that’s why we continue to serve. We believe in choose their next assignment and headed to South Kowhat the American Legion does.” They encourage all rea. While there, they adopted two Korean girls. They veterans to join local veteran groups to help preserve are now proud parents of five children, and have eight entitlements and benefits for all veterans and promote grandchildren to enjoy. patriotism in our communities. Wayne’s last job before retirement was as professor In their most recent endeavor, they bought a Honda of military science for two colleges in New Jersey. Then, Gold Wing trike motorcycle to restart the American Donna’s active duty led them to Fayetteville, Ga., where Legion Riders program in the community. They believe she was assigned to Third Army at Fort McPherson. CONTINUED ON PAGE 28

26 Beachin’ October 2012

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SANROC CAY-ORANGE BEACH 27267 PERDIDO BEACH BLVD - SUITE 104

The

Breakfast 8am-11am

Full Service Bar

Happy Hour Daily 3 to 6 pm

ORANGE BEACH, AL Bring in This Ad For 10% OFF Daily Chalk Board Specials: • Seafood - Fried/Grilled-Blackened Seafood Baskets • PO Boys • Salads / Homemade Desserts Lunch Specials 11am - 3pm • Early Bird Specials 3pm - 6pm

Kids Eat FREE*

251-981-4441 Open 7 days-a-week Sun-Thurs 8am-9pm • Fri & Sat 8am-10pm

October 2012

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Sides

All Sides are $2.00

French Fries Sweet Potato Fries New Potatoes Garlic Mashed Potatoes, Slaw, Hushpuppies, Cheese Grits, Salad

Appetizers Raw Oysters

1/2 Dozen or Dozen Sanroc Cay 27267 Perdido Beach Blvd. Suite 104 Orange Beach, Alabama 36561

(251) 981-4441 Open 7 Days a Week 7 a.m.10 p.m.

Now Serving Breakfast Lunch Specials Daily Chalkboard Specials Takeout available Homemade Desserts Daily Happy Hour Ask about catering! Local restaurant what is family owned and operated

Entrees Shrimp Pla er Oyster Pla er Fish Combo Pla er Seafood Pla er Crab Claw Pla er Small or Large

Shrimp and Grits Crab Cake Entrée (3) Daily Catch Grilled Tuna* Ribeeye*

Add 1/2 doz. shrimp Add 1/2 doz. Oysters Ask Server about daily specials!

*Cajun, Baked, Rockefeller, or Grilled

Beachin’ 27

Lunch Menu Served Daily from 113 Served with fries, slaw and hushpuppies

Shrimp Basket Oyster Basket Fish Basket Shrimp/Oyster Basket Poboys Chicken Tender Basket Happy Hour Daily from 36 Serving Breakfast from 811 Daily

1/2 Dozen or Dozen

Popcorn Shrimp Crab Claws (When Available) *Fried or Sautéed

Salads

Gumbo

Grilled or Fried with your choice of Dressing Honey Mustard, Ranch, Italian, Blue Cheese, Raspberry Vinaigre e, 1000, Oil & Vinegar

Tuna Dip Crab Cakes (2)

Shrimp Salad Chicken Salad

Kids Menu

Sandwiches

Small or Large

Chicken Tenders

*Regular or Buffalo Cup or Bowl

Served with Smiley Fries

PB&J Fish S cks Fried Shrimp Chicken Tenders Grilled Cheese Mini Corn Dogs

Ask your sever about our homemade desserts! Daily Dinner Specials Offered from 4 un l close Happy Hour Daily 36

Comes with fries, slaw, and hushpuppies

Shrimp Poboys Oyster Poboys Shrimp/Oyster Poboy Fish Poboy Hamburger Cheeseburger Add bacon or jalapeno

Chicken Sandwich *Fried, Grilled or Buffalo *Tuna Sandwich

The Shrimp Shack

27267 Perdido Bch Blvd | Orange Beach, AL Like Us On

Sun-Thurs 8am-9pm • Fri & Sat 8am-10pm

(251) 981-4441

28 Beachin’ October 2012

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‘WHO’S ON THE ISLAND’ CONTINUED FROM PAGE 25

it will provide another opportunity for veterans to serve. He tells me that in 6 years, the American Legions Riders have raised nearly $8 million for the Legacy Scholarship Fund that goes to the children of deceased combat veterans. How much better does it get, a man and his wife totally dedicated to helping other people. My hat goes off to you and I salute you both. What a great man, and a great lady…..how lucky we are to have them ON THE ISLAND.

Beachin

Expires 10/31/12

Beachin

Expires 10/31/12

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October is here and things are starting to cool down just a little. Not to say we will not have any hot days, but just not as many. The fall is a special time of the year to fish South Alabama. A lot of our fishermen are hunters too and spend most of their time in the woods. This leaves our water ways a lot less crowded. Specks can be a little easier to sneak up on in the shallows. They will spend much more time there this month because the water is cooler as the sun is not as hot. Good month to top water fish as well as to use plastics and live shrimp if you can find them. Specks will be aware that it is cooling and start to feed heavy to fatten up for the winter. They will collect near river and creek mouths and in close in bays and bayous. Look real hard for the gulls diving and fish under them as long as you can stay close to them. Fish around all piers and bulk heads as well as any oyster bars and any cuts near the rivers and creeks. On really hot days, go back to deep water and fish near the bottom. Soldiers Creek, all the creeks off Wolf Bay, Perdido Creek, Bon Secour River, Fish River and Magnolia River will hold Specks at the mouths. Plus Oyster Bay, Perdido Bay, Wolf Bay, and Weeks Bay will hold fish, too. Slot Red Fish will be at the same spots and will also be a ways up the creeks and rivers. Fish for Reds with plastics or live shrimp and you should have some fun days. The Dixey Bar will still hold those big Bull Reds. Pogies should still be around for bait. If you fail to find Pogies, cast your net in shallow water for Croakers or Spots. You can also use small Mullet and small White Trout or small Ground Mullet. Fish the light house off Fort Morgan for some Red Fish action, and maybe even some Cravalle Jacks. Jacks are not too good to eat but they will put up a strong fight when hooked. Troll Mann Stretch 25’s along the beaches of the Gulf for Red Fish. Look for large mud clouds created by Red Fish looking for crabs and other marine life. Go around them with your boat but cut back in on the other side so as to pull your lure through the mud cloud. Use some stout tackle while trolling. The Red Fish will hit the lure with a great deal of speed and will strip off all your line if your drag is not tight enough. Flounder should start to move off shore this month and stack up at all the bridges and piers near the Gulf. Fish Bull Minnows or Grubs slow along the piers and bulk heads. Flounder will rise from the bottom, grab the bait, and settle back to the bottom to swallow the bait. Give them a few seconds to swallow before setting the hook. Remember that there is a size and creel limit on Specks and Red Fish and a size limit on Flounder. Triple Tail should still be around for most of the month. Live shrimp is still the best bait but grubs will work sometimes. Fish all markers or buoys and any floating boards, grass, or etc.

October 2012

Beachin’ 29

White trout can still be had in large numbers around the inshore gas rigs and bridge channels as well. October is a great month to be on a boat. The weather should be mild and the water should be clear and calm. Enjoy what South Alabama has to offer. Stay safe. Visit backbayfishingwithdon.com or reach me at 251- 5505418. Call anytime.

“Life is good, and so is the fishing!”

30 Beachin’ October 2012

Blues

with the

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Blues

Oct. 3-24, Wednesdays 6-9 p.m. Free Rotolo’s, Gulf Shores Rotolo’s will have Harry Sherman playing the blues out on the patio and we will offer the following specials during the event: SweetWater Blue Draft -$3, Blue Moon Draft -$3, Labatt Blue Bottle -$2, Pabst Blue Ribbon Bottle -$2, Stoli Blueberry Vodka Mixed Drinks -$5and $5.99 Calzones! For more, visit rotolos.com.

The 41st Annual National Shrimp Festival Oct. 11-14 Free Held at the public beach access in Gulf Shores where Hwy. 59 ends and intersects with Hwy. 182. It features more than 250 vendors that offer fine art, arts and crafts, a retail marketplace and of course, SHRIMP!! Two stages offer continuous musical entertainment while the little one’s attention is captured in the Children’s Activity Village. For more, visit nationalshrimpfestival.com.

Alabama Festival

Flavor

Oct. 20 Free Foley’s Heritage Park. This new event will feature one of Alabama’s greatest treasures, our abundant fresh, local fare. To learn more about sponsorship, vendor and volunteer opportunities. contact Kristin at the Chamber, 251-943-5590.

5th Annual Gulf Coast Oyster Cook-Off Nov. 3, 11 a.m. $300 entry fee The Hangout Restaurant in Gulf Shores The official start time for the event is with Teams be on-site by 9 a.m. and ready to serve at 10 a.m. The Cook-Off is a celebration of the preparation of fresh Gulf oysters. For an entry fee, chefs, restaurants and the public can compete for a chance to win up to $10,000 in cash and prizes. Categories include Rockafeller, Cajun and create your own raw oyster dish. Oyster dishes will be judged by a panel of celebrity judges on a point system based on presentation (15 possible points), flavor (50 possible points) and creativity (35 possible points). Deadline for entry is Oct. 19.

A display of food from the 40th Annual National Shrimp Festival in 2011.

October 2012

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Everything and Nothing 1 pint Pinnacle Vodka, fruit punch flavor 2 quarts Crystal Light Peach Mango Green Tea Mix Crystal Light as instructed and place it and vodka in refrigerator for 1 hour. Mix 1 part Vodka with 2 parts Crystal Light. Garnish with pineapple chunks and a drink umbrella. (The name of this drink comes from its diet-friendly nature. The Crystal Light has 5 Calories, 5mg Sodium and less than 1g total Carbohydrates per serving.)

Sweet Start Pizza

Beachin’ 31

TO MAKE DOUGH:

1 envelope (2 ¼ tsp.) pizza dough yeast 1/2 teaspoon brown sugar 1 1/2 cups warm water (110 degrees F) 1 teaspoon salt 2 tablespoons olive oil 3 1/3 cups all-purpose flour

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. 2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. 3. Knead in more flour until the dough is no longer sticky. Cover dough with oil and refrigerate (anywhere from 10 min. to 1 hour. Let the dough rise. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute, then sling dough back and forth between hands to form a flat shape. 4. Preheat oven to 425 degrees F. Lightly oil the pizza pan and carefully work dough out from center to edges until pan is covered. TOPPINGS:

1 envelope Southeastern Mills Country Gravy Mix (prepared according to package) 2 c. cheddar cheese ½ lb. bacon, fried and crumbled 2 eggs, scrambled and well chopped Salt Freshly cracked black pepper

Spoon and spread an even layer of gravy onto dough. Sprinkle on egg and bacon pieces. Top with salt and pepper, then cover entire pizza with cheese. Bake at 425 F for 10-12 min, or until golden brown.

32 Beachinâ&#x20AC;&#x2122; October 2012

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October 2012

Beachinâ&#x20AC;&#x2122; 33

34 Beachin’ October 2012

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www.Desotosseafoodkitchen.com

Voted “People’s Choice”

•Best Lunch • Best Dinner • Best Seafood also been voted • Friendliest Staff

Since 2004

A visit” es t s u “m Shor f l u in G while

Daily Lunch Specials Fresh Steamed, Grilled, Blackened, Fried, Baked and Sautéed Seafood

Award-winning Fish and Shimp Specialties Casual Family Atmosphere Reasonable Prices Senior Menu Available

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

October 2012

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Beachinâ&#x20AC;&#x2122; 35

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

7.25 7.25 7.25 7.25 7.25 7.25 7.25 7.25 7.25 7.25 7.25 7.25 6.99

(Served with french fries)

Complimentary Ice Tea and Bread Served with All Dine in Lunch Entrees. Add House or Caesar Salad 3.25 Substitute Salad for side dish 1.75 Po-Boy Sandwich 8.99 Cheeseburger 7.99 Crab Cake Po-Boy 10.99

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

7.25 9.99 8.99 9.99 8.99 7.25 8.99 9.99 7.99 8.50

(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

2.25 1.75 10.99 12.99 13.99 11.99 10.99

SEAFOOD PLATTERS

Dinner Menu

STARTERS Oysters on the Half Shell 1/2 dozen 5.99.....1 dozen 10.99 Southern Style Crab Cakes 9.99 Shrimp Remoulade 7.99 Crab, Spinach & Artichoke Dip 8.99 Coconut Shrimp 8.99 Stuffed Mushrooms 8.99 Alligator Bites 8.99 Fried Crab Claws 1/2 lb........12.99 1 lb........24.99 Tuna Dip 7.99 Sweet Potato French Fry Basket 7.75 Fried Green Tomatoes 6.99 GUMBO & SOUP Seafood Gumbo cup....4.75 bowl....6.49 Crab & Shrimp Bisque cup....5.25 bowl....7.99 FRIED SEAFOOD FAVORITES (Served with your choice of two side dishes)

Butterfly Shrimp Tail-less Shrimp Bon Secour Oysters Crab Claws Fried Fish of the Day Shrimp & Flounder Shrimp & Oysters Fried Catfish

*Monte Cristo Sandwich 7.99 SALADS Dressings: Honey-Mustard, Ranch, Bleu

15.99 14.99 16.99 17.99 17.99 16.99 17.99 14.99

(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

16.99 16.99 14.99 16.99 15.99 15.99 15.99 15.99

(Served with your choice of two side dishes)

(Served with new potatoes & one side)

Snow Crab Legs - 2 lbs. 26.99 Royal Red Shrimp - 1 lb. 22.99 Combo - 1/2 pound Royal Reds & 1 pound Snow Crab 23.99 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

Fried Seafood Platter 14.99 Broiled Seafood Platter 13.99 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 16.99 Crab Cakes - 2 cakes 13.99 PASTA Fettuccini Alfredo 10.99 - w\grilled or blackened chicken 11.99 - with shrimp or crawfish 12.99 Basil Pesto Pasta - with Roma Tomatoes 10.99 - with grilled chicken 11.99 - with shrimp 12.99 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

19.99 19.99 19.99 19.99 21.99

(Served with your choice of two side dishes)

Hawaiian Rib-eye - (12 oz.) 18.99 - add jumbo grilled or fried shrimp add $4.00 Jamaica-Jerk Chicken 14.99 Grilled Chicken Breasts 13.99 Fried Chicken Tenders 13.99 PASTA Fettuccini Alfredo 13.99 - with grilled or blackened chicken 15.99 - with shrimp or crawfish 16.99 Scallops Alfredo 15.99 Shrimp & Pasta Marsala 18.99 Basil-Pesto Pasta 13.99 - with grilled chicken 14.99 - with shrimp 15.99 SIDE DISHES Substitute House or Caesar Salad for a Side Dish - Add $1.75 Sweet Potato Casserole ~ Cole Slaw Baked Potato ~ Steamed Vegetables Yellow Rice ~ French Fries Fried Green Tomatoes

36 Beachinâ&#x20AC;&#x2122; October 2012

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Wolf Bay Lodge

Foley, AL www.WolfBayLodgeFoley.com

Seafood Lobster and Steak Chicken and Pasta Since 1973

Wolf Bay Lodge Foley 20801 Miflin Road County Road 20 Foley, Alabama 36535 251.987.5129 Hours: Sunday - Thursday 11 a.m. - 9 p.m. Friday and Saturday 11 a.m. - 10 p.m.

October 2012

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Beachin’ 37

Seafood Seafoo od

All Dinners include one o e trip to the Salad Bar, Baked Potato on Po or French Fries & Hushpuppies

ALL DINNERS MAY BE BROILED FOR AN ADDITIONAL $2 - Broiling takes addi onal prepara on me. Addi onal Plate Charge for Sharing Dinners $2 - No charge if a side salad or potato is ordered!

Steaks - Lobster - Chicken - Entree Salad All Dinners include one trip to the Salad Bar, baked Potato or French Fries & Rolls.

Children’s Menu

10 and Under Only Please - Served with French Fries on a Frisbee

Try One of Our Homemade Specialty Desserts!

38 Beachinâ&#x20AC;&#x2122; October 2012

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October 2012

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40 Beachinâ&#x20AC;&#x2122; October 2012

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We Have Relocated To The Wharf 4830 Wharf Parkway, Suite G106 in Orange Beach! Follow our progress on Facebook