Beachin' Spring 2022

BEACHiN’

Brand. New. Bushwacker.

Doc’s Seafood & Oyster Shack is serving up a new take on the boozy beverage

SPRING 2022

PLUS: Get off the beaten path with a visit to Bamahenge

What it takes

Their training room is the beach.

It might be where Orange Beach Surf Rescue saves your life.

A PUBLICATION OF

Glass Blowing Lessons Group Demonstrations Field Trips (appointment required)

Mon-Fri 9-4

Private & Group Classes Hand or Pottery Wheel Painting/Glazing Parties & More Mon-Fri 9-4

Coastal Arts Center of Orange Beach 26389 Canal Rd, Orange Beach

251.981.arts CoastalArtsCenter.com 2 BEACHiN’ — April-June 2022

Located on Fort Morgan rd • Open Daily, 7am - Sunset 866.540.7100 • 815 Plantation rd. Gulf Shores • KivaDunes.com GulfCoastMedia.com — BEACHiN’ 3

BEACHiN’

A publication of Gulf Coast Media

about the cover

Publisher Vince Johnson vince@gulfcoastmedia.com

Executive Editor Kayla Green kayla@gulfcoastmedia.com

Second-year Orange Beach Surf Rescue Lifeguard Sam Pelt, Orange Beach Fire Department Beach Safety Divison Chief Brett Lesinger and Beach Safety Supervisor Jenna Mogan stand for a photo near the Cotton Bayou Beach access point in February during a break in training. Photo by Micah Green.

Managing Editor Allison Marlow allisonm@gulfcoastmedia.com

Design and Layout Micah Green Corey Johnson

Writing Kayla Green Allison Marlow Jessica Vaughn

Photography Micah Green Jessica Vaughn

Advertising Frank Kustura frank@gulfcoastmedia.com 251.923.8129

Bethany Summerlin bethany@gulfcoastmedia.com 251.266.9982

Beachin’ magazine is published quarterly by Gulf Coast Media, 901 N. McKenzie Street, Foley, AL 36535 251.943.2151 Distributed free by The Alabama Gulf Coast Convention & Visitor’s Bureau and at other locations throughout Gulf Shores, Orange Beach and Fort Morgan.

All rights reserved.

Reproduction without permission is prohibited. Gulf Coast Media accepts no responsibility in the guarantee of goods and services advertised herein.

Find the e-edition by visiting issuu.com and searching for Beachin’ or Gulf Coast Media.

You can also access our e-editions through GulfCoastMedia.com. Click on the “Magazine” tab.

4 BEACHiN’ — April-June 2022

cover story How Orange Beach lifeguards train to potentially save your life

24

contents Dunes

8

Multi-generation coalition working to restore beachside barriers

Bamahenge

14

Our inaugural installment of nearby places to explore off the beaten path

Bushwackers

A brand new flavor at Doc’s tops our local guide to the frosty, boozy beverage

18 Fred Investigating the island’s urban legend

30 Volleyball

36

Photos catching spikes and dives from college beach volleyball at The Hangout

GulfCoastMedia.com — BEACHiN’ 5

Your happy place.

EXPLORE THE GULF COAST'S MOST EXCITING RESORT DESTINATION WITH 60+ SHOPPING, DINING + ENTERTAINMENT OPTIONS One of the Tallest Ferris Wheels on the Gulf Coast SpringHill Suites Hotel + Luxury Condo Rentals Active Entertainment District + Nightlife Arcades, Taprooms, Escape Rooms + More Free SPECTRA Laser Light Experience Shows 10,000-seat The Wharf Amphitheater Full-Service Marina with Marina Excursions

UPCOMING EVENTS Photos with the Easter Bunny: March 26 - April 16 Bunny Hop 5K & Fun Run presented by Pleasure Island Junior Woman’s Club: April 2 Easter Egg Hunt presented by The Island Church: April 2 Bama Coast Cruisin’: April 28 + 29 The Invitational: May 6 + 7 Tim McGraw at The Wharf Amphitheater: May 14 Kenny Chesney at The Wharf Amphitheater: May 19 Orange Beach Billfish Classic: May 20 + 21 Pepsi Beach Ball Drop: May 27 Phish at The Wharf Amphitheater: May 27-29 So. Much. Summer. Nightly Events: May 30 - Aug. 4 Jimmy Buffett at The Wharf Amphitheater: June 2 Koe Wetzel at The Wharf Amphitheater: June 4 Friends of Army Aviation Helicopter Rides: June 15 + 16

Life happens here.

® 23101 CANAL RD, ORANGE BEACH, AL 36561 // 5 MILES FROM THE BEACH // ALWHARF.COM

6 BEACHiN’ — April-June 2022

Free Local News Email Updates

Sign up today for Gulf Coast Media’s new email updates sent to you twice a week for free. You’ll get the first look at upcoming stories from Gulf Coast Media’s publications. And, get updates on breaking news.

www.gulfcoastmedia.com/newsletter GulfCoastMedia.com — BEACHiN’ 7

Building community Students, teachers, conservationists and naturalists are working together to recycle Christmas trees and plant native grass. They know the best medicine for our beachside dunes is care, action and getting their hands sandy.

8 BEACHiN’ — April-June 2022

M

Words and Photos

by Jessica Vaughn

ist rolled across the Gulf Shores beaches the morning of Feb. 23. Those strolling beside the water noticed a strange sight. Rows of old Christmas trees were placed along the coastal dunes by the Gulf State Park Pavilion.

As the sun rose higher and the fog began to dissipate, vehicles started arriving. Soon, the beach was filled with employees from Dune Doctors, Gulf State Park naturalists and teachers and students from Gulf Shores City Schools.

They all shared one goal: to install over 4,000 native dune-building plants to create a new row of coastal dunes to help sustain the beaches.

“The recycled Christmas trees stick out into the air column and help capture wind-blown sand,” said Kelly Reetz, natural resource planner for Gulf State Park. “The students are planting native dune-building grasses around the trees to help retain that captured sand. Because the vegetation holds the sand in place, a new row of coastal dunes will form over the trees.”

GulfCoastMedia.com — BEACHiN’ 9

Dune Doctors, a coastal erosion control firm specializing in restoring and preserving native coastal landscapes and protective dune ecosystems, designed Planting for Protection to promote coastal resiliency through hands-on dune restoration.

On Feb. 22, teachers from Gulf Shores schools headed to the beach with 39 high school and seventh-grade students who were selected to become P4P Mentors.

During their training, student mentors learned from Dune Doctors and Gulf State Park naturalists how to install dune-building vegetation. Students were trained

by Reetz, Dune Doctors CEO Frederique Beroset, who earned his MBA and MS in biology, and Cory Powell, a park naturalist with Gulf State Park.

By the time the training day was over, each mentor had planted 15 trees.

“As a school district, we have a focus on sustainability. It’s really part of our

“

They get the sense of ownership of where we live and how this beautiful place will not always be here if we don’t take care of it.”

core values and purpose, so at all three schools we have different initiatives happening related to sustainability,” said Jessica Sampley, Career Tech coordinator with Gulf Shores City Schools. “What we’ve really seen for students involved in this is that they get the sense of ownership of where we live and how this beautiful place will not always be here if we don’t take care of it. It’s important to them. They talk about it. It’s something I feel is so important, and they’re learning the science behind it and connecting it to the curriculum.”

On Feb. 23, the P4P Mentors went from students to teachers. Throughout the day, 146 fifth-graders were brought to the beach during two sessions. The Mentors and elementary students divided up into three teams. Each team was given 10-15 minutes with Powell, Beroset and Reetz to learn about native animals, native coastal plants and dune development.

Then it was time to get to work.

Each Mentor teamed up with two elementary students. They taught their new students how to dig and plant the trees to create the new dunes.

“By planting sea oats, kids develop a sense of ownership over the dune eco10 BEACHiN’ — April-June 2022

system and join our efforts in protecting our fragile coastal environment,” Beroset said.

Before the event, Gulf Shores High School teachers provided a lecture series on the native coastal landscape and ecotourism industry in Gulf Shores. Students learned the importance of preserving and protecting the coastal ecosystem. The native species the students planted will accelerate the development of new coastal dunes, ensuring the protection of the local ecosystem and enforcing our first line of defense against storm surge.

“I really enjoyed this because I’ve never done anything like this before,” said Lilly Reeves, a senior at Gulf Shores High. “I think it was a good thing to do because I’m not in any type of horticultural classes or anything. I think it’s a good way of showing the other kids who aren’t as interested in this what you can do with your community. Who would have thought that old Christmas trees help restore our sand dunes? I think it’s actually amazing to teach fifth-graders because they’re growing up in this community. I’m a senior. I’m going to be gone soon, but they’re going to carry on the preservation.”

• • • • • • • •

Boulder park for kids Big Al’s Parkour Challenge Eco-tours Geo-caching fun for the family Butterfly Garden Screened pavilion Wildlife sightings

• Miles of trails for walking, running and biking • reservation line 1-800ALA-PARK, and is furnished with four cots and chairs, a fire pit, lights, and cell phone charger.

Gulf State Park Orange Beach, AL www.backcountrytrail.com

GulfCoastMedia.com — BEACHiN’ 11

EESSTT B B D D E E T T O VVO ODD O OO F F N N A A C C I I M MEEXX EE G UULLFF G H H T T N O ON OAASSTT!!

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Mexican Grill NEW LOCATION:

IIZZIINNGG SSPPEECCIIAALL EERRVVIICCEE --SS IINN FFUULLLL TTEERRIINNGG!!

AA EEVVEENNTT CC IITT AALLLL!!

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16 1605 05 S. S. Mc McKe Kenz nzie ie Str Stree eett Fo Fole ley, A y, ALL 3 36 65 53 35 5

108 North Section Street Fairhope, AL 36532

25311 Perdido Beach Blvd.

Orange Beach, AL 36561

22 Palafox Place Pensacola, FL 32502

3849 Gulf Shores Parkway, Suite 1 and 2 Gulf Shores, AL 36542

25908 Canal Rd., Suite A Orange Beach, AL 36561

5121 North 12th Avenue Pensacola, FL 32504

Mexican Grill

www.MyCactusCantina.com www.MyCactusCantina.com

FREE

Small Cheese Dip with purchase of 2 Entrees Up to $4.99 Value

Mexican Grill

Dine In Only. 1 coupon per table and not valid on to go orders.

Please mention coupon when ordering. Not valid with other discounts, specials or coupons.

Expires 06/30/22 . Beachin’ Spring Issue

Grilled or Fried. lettuce, pico de gallo, an avocado CANTINA STYLE: Tossed in Boom slice and our honey habanero sauce.

Boom sauce and topped with CANTINA STYLE: Tossed in Boom pineapple black bean pico, Boom sauce and topped with A sizzling platter of bell cilantro-lime cabbage. pineapple bean pico, PiñA black FaJiTaS peppers andTopped onionswith with cilantro-lime TRADITIONAL STYLE: A grilledcabbage. half pineapple your ofhoney meat. All lettuce, pico de choice gallo and TWO TACOS 12.49 stuffed with chicken, sautéed fajitas Served are served with habanero sauce. with your THREE 14.49 bellTACOS peppers and onion. lettuce, pico de gallo, sour choice of two sides.

16.99 Substitute: Steak* cream, guacamole and All taco entrees are served with TWO TACOS 13.49 GrInGo TaCoS SeAfOoD QuEsAdIlLa + 3.00 Shrimp + 2.00. choice of two (2) sides: 3 AmIgOs ChEeSe DiP CaNtInA SaMpLeR your choice of two sides: Juicy grilled chicken tacos with THREE TACOS 15.49 Mexican rice, black beans, Grilled shrimp and grilled gulf fish Mexican rice, black beans, Cactus Large bowl of our delicious A trio of our famous cheese dip, fresh grilled pineapple and fresh pico de gallo, sautéed FaJiTaS grits or refried beans. Tortilla cactus grits or refried beans.withTeXaS chorizo. Topped with raw onion cheese dip with grilled shrimp, pico de gallo and guacamole. 9.99 choice of soft flour, soft corn or NeW! BoOm-BoOm onions and bellplatter peppers.

Served A sizzling of bell and cilantro. steak* and chicken. Served with (no substitutions please) hard corn shell.

TWO TACOS 13.49 withpeppers sour cream, tomato andlettuce onionsand with ShRiMp CHICKEN TaCoS 13.99 pico de gallo on the side and THREE TACOS 15.49 SHRIMP 14.99 on the side. steak*, 12.49 chicken and grilled Fried shrimp tossed in our ChEeSe DiP warm flour tortillas. 10.49 TeXaS TaCoS STEAK* Addshrimp. rice and/or beans +2.49 15.99 Boom-Boom sauce15.99 topped with One steak* taco, one grilled CaCtUs TaCoS LARGE 8.49 | SMALL 5.49 Top with cheese dip +1.99 cilantro-lime cabbage, chicken taco, one shrimp taco Seasoned ground beef or NeW! CaRnItA FrIeS served with pico de gallo, lettuce shredded chicken tacos with fresh pineapple-black beans and pico French fries piled high with slow BeAn & ChEeSe DiP and cheese. 14.99 pico de gallo, lettuce and cheese.

ShRiMp DiAbLo GuLf CoAsT de gallo.

Served with two sides.

LARGE 8.49 | SMALL 5.49 roasted pork, jalapeño, cilantro TWO TACOS 11.49 Grilled shrimp BuRrItO cooked with our TWO TACOS 13.49 SeAfOoD TaCoS MeXiCaNoS THREE TACOS 12.49 and raw onion, topped with sizzlingtomatoes, platter of bell VeGgIe Served withAlettuce, sour spicy cheese sauce served with two PiñA FaJiTaS FaJiTaS THREE TACOS 15.49 Authentic Mexican-style street tacos A blend of grilled gulf fish Served with lettuce, tomatoes, sour BeEf & ChEeSe DiP cheese dip and sour cream. 9.99 cream and peppers cheese. and onions with Grilled VeGgIe FaJiTaS spinach, sides.

13.99 Atomatoes, grilled half pineapple with carne asada, fresh cilantro and TaCoS De PoLlO and shrimp mixed with fresh pico cream and cheese.

All taco entrees are served with LARGE 8.49 | SMALL 5.49 your choice of meat.

All Add rice and beans + 2.99 Grilled tomatoes, spinach, GrInGo TaCoS onion on soft corn tortillas. Served broccoli, mushrooms, greensautéed and Juicy grilled chicken tacos stuffed with chicken, ShRiMp &beans GrItS AllGuAcAmOlE taco entrees served with de gallo, house spices and tomato Add ricecheese and +served 2.99 with your choice of twoare sides: fajitas are+2.25 Top with dip GrInGo CaCtUs broccoli, mushrooms, green and with lime and verde sauce.

Juicy grilledTaCoS chicken tacos with with fresh pico de gallo, lettuce red bell peppers and onions.

GuLf FiSh TaCoS bell peppers and onion.

GrIlLeD ShRiMp TaCoS your choice of two sides:Cactus Top with cheese +2.25 A bowl of our dip delicious Cactus-style salsa, then topped with cheese dip rice, black beans, lettuce, pico de gallo, sourServed Juicygrilled grilled chicken tacos TWO TACOS 12.49 red bell peppers andrice, onions. and cheese.

Fresh Mexican chunks of avocado mixed ChOrIzO SaUsAgE fresh pineapple and with with Mexican beans, 16.99 Substitute: Steak* Served two different ways: TRADITIONAL STYLE: Topped with Mexican rice, black beans, Cactus grits mixed with our seasoned grits or refried beans.

Tortilla cream, guacamole and THREE TACOS 14.49 ShRiMp QuEsAdIlLa and redcream, burrito sauce.

Served fresh grilled pineapple and TWO TACOS 12.99 Served with Mexican rice, beans, chorizo.

Topped with raw onion lettuce, sour guacamole with tomatoes, onions, light & ChEeSe DiP + 3.00 Shrimp +guacamole 2.00.

Grilled orshrimp.

Fried. grits or beans.

ShRiMp QuEsAdIlLa lettuce, pico de gallo, choice of refried soft flour, soft Tortilla corn or choice of two sides: THREE TACOS 13.99 Grilled shrimp served inside(2)a flour chorizo.

Topped with raw onion jumbo 9.99 lettuce, sour cream, with your choice of an twoavocado (2): and cilantro. and pico de gallo accompanied jalapeños, lime juice and cilantro.

LARGE 8.99 | SMALL 5.99 choice soft flour, soft corn or NeW! CaRnItAs TaCoS Grilled shrimp served inside CANTINA STYLE: Tossed ina flour Boom slice and honey habanero sauce. hard cornofshell.

Mexican rice, black beans, with tortilla with melted cheese.

Served and cilantro. and pico deour gallo accompanied TWO TACOS 13.49 Mexican rice, black beans, Cactus flour tortillas.

11.49 LARGE hard 9.99corn | SMALL Authentic slow-roasted pork on shell. 5.49 StEaK TaCoS tortilla with melted cheese.

Served TeXaS FaJiTaS cactus grits or refried beans.

Boom sauce and topped with with lettuce, sour cream and TWO TACOS CANTINA STYLE: Tossed in Boom with flouror tortillas.

11.49 THREE TACOS 13.49 15.49 grits refried beans 14.49 soft corn tortillas with cilantro and Grilled marinated steak* with lettuce, sourbean creampico, and JaLaPeÑO & ChEeSe A sizzling of bell tomatoes.11.99 THREE TACOS 15.49 DiP pineapple black TeXaS TaCoS Boom sauce and topped with SpInAcH AnDplatter raw onion, and a side of cilantro-lime tacos with pico de gallo, tomatoes.11.99 TeXaS TaCoS CHICKEN 13.99 LARGE 8.49TaCoS | SMALL 5.49 peppers and onions with SpInAcH AnD One steak* taco, one grilled cilantro-lime cabbage.

CaCtUs pineapple black bean pico, cabbage and salsa verde.

MuShRoOm QuEsAdIlLa lettuce and cheese.

One steak* one grilled SHRIMP 14.99 TeXaS FaJiTa QuEsAdIlLa CaCtUs TaCoS grilled steak*, chicken and chicken taco, taco, one shrimp taco Seasoned ground beef or MuShRoOm QuEsAdIlLa TWO TACOS 11.99 TRADITIONAL STYLE: Topped with Flour TWO TACOS 13.99 cilantro-lime cabbage. tortilla stuffed with melted TeXaS FaJiTa QuEsAdIlLa STEAK* 15.99 chicken taco, one taco Grilled steak*, chicken and shrimp Seasonedchicken groundtacos beefwith or fresh served with pico deshrimp gallo, lettuce shrimp.

15.99 BuRrItO MeXiCaNa THREE TACOS 12.49 shredded Flour tortilla stuffed with melted THREE TACOS 15.49 lettuce, pico de gallo and honey cheese, sautéed spinach and TWO TACOS 12.49 Grilled steak*, chicken shrimp served with14.99 pico de gallo, lettuce pico with sautéed onions andand peppers shredded chicken tacos fresh and cheese. de gallo, lettuce andwith cheese. cheese, sautéed spinach and Shredded chicken, carnitas or mushrooms with sour cream, habanero sauce.

Served with your THREE TACOS 14.49 with sautéed onions and peppers TeXaS FaJiTa NaChOs and cheese. 14.99 served inside a flour tortilla with pico TACOS de gallo, lettuce and cheese.

TWO 11.49 mushrooms with sour cream, ground beef rolled in a flour lettuce and tomatoes served on choice of two asides. servedcheese.12.99 inside flour tortilla with Grilled chicken and melted TWO steak*, TACOS TaCoS MeXiCaNoS ShRiMp DiAbLo THREE TACOS 11.49 12.49 lettuce and tomatoes served on the side.

9.99 tortilla, covered with cheese dip melted cheese.12.99 TWO TACOS 13.49 with your choice QuEsAdIlLa TaCoS MeXiCaNoS THREE TACOS shrimp on a bed12.49 of tortilla Burritos are served Served with lettuce, tomatoes, sour Authentic Mexican-style tacos theSeAfOoD side.

9.99 Grilled shrimp cooked with our and sour 3 AmIgOs ChEeSe DiP street CaNtInA SaMpLeR Add rice and / or beans + 2.99 VeGgIe FaJiTaS and topped with lettuce THREE TACOS 15.49 rice, black or spicy Authentic Mexican-style street tacos GrIlLeD ChIcKeN Grilled shrimp and grilled gulf fishcream and cheese. with carne asada, fresh cilantro and A trio chips with onions and belldip, of two (2): Mexican TaCoS Defamous PoLlO Add rice and / or beans + 2.99 cheese sauce served with two Large bowl of our delicious of our cheese Grilled tomatoes, spinach, cream.

11.99 GrIlLeD ChIcKeN with on carne asada, fresh cilantro and peppers.

TaCoS De PoLlO with fresh pico de gallo, sautéed onion soft corn tortillas.

Served Or StEaK QuEsAdIlLa Juicy grilled chicken tacos Topped with cheese refriedare beans or cactus All taco entrees served withgrits.GrInGo CaCtUs Add rice and beans + 2.99 sides.

13.99VeGgIe BuRrItO FaJiTawith NaChOs cheese dip with grilled shrimp, pico de gallo and guacamole.

9.99 TaCoS broccoli, mushrooms, green and onion on soft corn tortillas.

Served Or StEaK QuEsAdIlLa Juicy grilled chicken tacos lime and verde sauce.

Grilled chicken or steak* served NeW! BoOm-BoOm with fresh pico de gallo, lettuce onions and bell peppers.

Served CaCtUs VeGgIe BuRrItO dip and sour cream.

13.99 Seasoned mixed veggies your choice of two sides: Top with cheese dip +2.25 Grilled steak* or chicken on a bed (no substitutions steak* and chicken.

Served with chicken tacos with BuRrItO with lime and verde sauce. red bell peppers and onions.

Grilled chicken or steak* servedJuicy grilled CaCtUs GrIlLeD with fresh picoplease) de gallo, lettuce TWO TACOS 12.49 inside a flour tortilla with melted and cheese.

Seasoned mixed veggies with sour cream, lettuce wrapped inShRiMp a large flour tortilla,and tomato ShRiMp TaCoS GuLf FiSh TaCoS CaLiFoRnIa BuRrItO GrIlLeD TaCoS Mexican rice, black beans, Cactus of tortilla chips with onions and pico deTHREE gallo on the side and TWO TACOS inside aServed flour tortilla with melted and cheese. grilled pineapple and flour tortilla with grilled Served with Mexican rice, beans TACOS 12.49 14.49 cheese. with lettuce, sourfresh topped TWO TACOS 12.99 wrapped insour a large flour tortilla, with cream and onLarge the side.

12.49 Fried shrimp tossed in our Served two different ways: NaChOs Grilled steak orwith chicken withsour your TRADITIONAL STYLE: Topped with ShRiMp QuEsAdIlLa bell peppers.

Topped with cheese ChEeSe grits or refried beans.

Tortilla THREE TACOS 14.49 cheese.

Served lettuce, DiP warm flour tortillas.

10.49 TWO TACOS 12.99 cream and tomatoes. chorizo.

Topped with raw onion steak* or chicken and covered THREE TACOS 13.99 topped with sour cream and sour cream, guacamole Traditional plates are served with lettuce, avocado.

Served with your choice CaRnItAs Add rice beans +2.49 Boom-Boom sauce Grilled or Fried. lettuce, pico deand/or gallo, an avocado choice of two sides all rolled with into one CHEESE cream and tomatoes. dip and sourCaRnItAs cream. 12.99 soft flour, soft corn topped or THREE TACOS 13.99 LARGE 8.497.49 | SMALL 5.49 choice of Grilled shrimpyour served flour NeW! TaCoS CHICKEN 11.49 STEAK* 12.99 choiceinside of twoa(2): mexican andSlow-simmered avocado.

Served with your choice with our cheese dip. and cilantro. pico de gallo porkaccompanied tips cooked of two (2): Mexican rice, black Top with cheese dip +1.99 CANTINA STYLE: Tossed in12.99 Boom cilantro-lime cabbage, slice and(2): ourMexican honey habanero large flour tortilla topped with cheese NeW! CaRnItAs TaCoS CHICKEN 11.49 STEAK* rice, black or refried beans or Authentic slow-roasted pork on hard corn shell.

NeW! CaRnItA FrIeS StEaK TaCoS tortilla with melted cheese.

Served of two rice, blacksauce.

CHEESE & BEAN 7.49 with sautéed onions.11.49 Served with CHICKEN 11.49 STEAK* 12.99 beans, Cactus grits or refried TWO TACOS 13.49 with flour tortillas.

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11.9915.49 THREE TACOS & BEEF 8.49 soft corn tortillas with cilantro and CHEESE pineapple black pico,with FaJiTa QuEsAdIlLa GuLf CoAsT Boom sauce and topped with Grilled marinated steak* de gallo. with two 14.99 sides. onion, and awith side of cilantro-lime pico de gallo and sour cream. 14.49 choice ofServed hot or mild salsa Grilled steak* orbean chicken tacos with de gallo, beans.

11.99 Tortillaraw chips topped black or LARGE 8.49 |pico SMALL 5.49 TeXaS TaCoS roasted pork, jalapeño, cilantro tomatoes.11.99 BuRrItO RaNcHeRo SpInAcH AnD raw onion, and a side of cilantro-lime CHEESE GrilledTACOS steak* or chicken with NeW! FlAuTaS cilantro-lime cabbage. tacos with pico de gallo, pineapple black bean pico, cabbage and salsa verde. sautéed onions and peppers.

TWO 13.49 & SHREDDED lettuce and cheese.

SeAfOoD BuRrItO SpInAcH EnChIlAdAs refried seasoned shredded and raw beans, onion, topped with Large flour tortilla filled with Three flour tortillas fried with your One steak* taco, one grilled CaRnE AsAdA cabbage and11.99 salsa verde. sautéed onions and peppers.

CaCtUs TaCoS lettuce and cheese.

TRADITIONAL Topped TACOS Served inside aSTYLE: flour tortilla withwith cilantro-lime cabbage.

TWO TACOS 13.99 MuShRoOm QuEsAdIlLa SpInAcH EnChIlAdAs THREE TACOS 15.49 CHICKEN 8.99 TeXaS BuRrItO Aenchiladas blend of grilled gulf fish Two filled with sautéed chickenTWO or and ground beef, lettuce, BeEf & ChEeSe DiP cheese dip sour cream.

9.99 choice QuEsAdIlLa of shredded chicken, carnitas, A grilled 9-oz skirt steak served grilled steak* chicken, grilled TeXaS FaJiTa TWO TACOS Served inside a flour tortilla with Seasoned TWO TACOS chicken lettuce, taco, one shrimp taco THREE TACOS 11.99 12.49 melted cheese. ground beef or pico de gallo and honey THREE TACOS 13.99 15.49 Two enchiladas filledor with sautéed TWO TACOS 12.49 Flour with melted spinach and tomatoes and Large flour tortilla stuffed with grilled and shrimp mixed with fresh pico or ground beef.

Served with pico de tomatoes, sour cream, jalapeños and on atortilla sizzlingstuffed bed of onions and CHEESE, BEEF & BEAN 8.49 LARGE 8.49 | SMALL 5.49 THREE TACOS 12.49 melted cheese. onions, peppers andfresh topped with THREE TACOS 15.49 Grilled steak*, chicken and shrimp CHICKEN 12.99 STEAK* 13.49 served with pico de gallo, lettuce spinach and tomatoes and habanero sauce.

Served with your shredded chicken tacos with THREE TACOS 14.49 topped with enchilada sauce.

ShRiMp & GrItS gallo, lettuce, sour cream, and a side cheese, sautéed spinach and steak*, chicken, shrimp,13.49 grilled onions de gallo, house spices and tomato bell peppers 15.49 topped with cheese dip. 11.99 CaCtUs GuAcAmOlE CHICKEN 12.99 STEAK* our zesty ranchero salsa and with sautéed ofonions and peppers topped with enchilada choice ofbell two sides. and cheese.

14.99 Served with your choice ofsauce. two (2): cheese dip.

12.99 pico de gallo, lettuce and cheese.

A bowl of our delicious Cactus-style and peppers.

Covered in our mushrooms with sour cream, salsa, then topped with cheese dip Sub steak* chicken + 2.99 ChOrIzO SaUsAgE Fresh chunksorofgrilled avocado mixed cheese dip.choice 12.99 Served with your ofCactus two (2): ChEeSe QuEsAdIlLa 6.99 TWOSeAfOoD served inside a flour tortilla with TWO TACOS 13.49 TaQuItOs Mexican rice, black beans, QuEsAdIlLa TACOS 11.49 grits mixed with seasoned cheese dip and our salsa.

14.99 and red burrito sauce.

Served lettuce and tomatoes served on 3 AmIgOs ChEeSe DiPlight CaNtInA ChEeSe QuEsAdIlLa 6.99 with tomatoes, onions, Mexican rice, blackgrilled beans, Cactus CaCtUs BoWl Three corn tortillas fried with your & ChEeSeSaMpLeR DiP grits or shrimp refried beans.

11.49gulf TACOS 15.49 melted cheese.12.99 Grilled and fish TaCoSTHREE MeXiCaNoS THREE TACOS 12.49 jumbo shrimp.

9.99 ShReDdEd ChIcKeN with your choice of two (2): Large bowllime of our delicious ALARGE trio of our famous cheese dip, the side. of 9.99 All bowls are served with Mexican choice shredded chicken, grits or refried beans.

11.49 jalapeños, juice and cilantro.

8.99 | SMALL 5.99 Authentic Mexican-style with fresh pico de gallo, sautéed ShReDdEd ChIcKeN street tacos rice, black beans, broccoli, pico deAdd QuEsAdIlLa 7.99 Mexican rice, black beans, Cactus cheese 9.99 dip with grilled5.49 shrimp, pico de gallo and guacamole. 9.99 carnitas, or ground beef. Served rice and / or beans + 2.99 LARGE | SMALL NeW! BoOm-BoOm onions and bell peppers. Served GrIlLeD ChIcKeN QuEsAdIlLa 7.99 and gallo, and choice of guacamole or with carne asada, fresh cilantro with pico de gallo, lettuce, sour TaCoS De PoLlO steak* and chicken. Served with (no substitutions please) grits or refried beans 14.49 GrOuNd BeEf TaCo SaLaD JaLaPeÑO & ChEeSe DiP NeW! ShRiMp SaLaD Juicy CaLdO De CaMaRoN with sour cream, lettuce cream. cream and cheese dip. 12.99 onion BoOm-BoOm onShRiMp soft corn TaCoS tortillas.

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12.99 spicy cheese sauce. inside a flour tortilla13.99 with cactus grits with our cheese dip.

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THIS WASN’T IN THE BROCHURE!

Our first in a series exploring nearby places off the beaten path.

14 BEACHiN’ — April-June 2022

Bamahenge Words by Allison Marlow Photo by Micah Green

S

ure, you’ve seen the beaches, the mini golf courses and more versions of the Gulf Coast’s famed bushwacker than you can sip in a single week.

But have you seen Bamahenge?

No? Let us take you on a little journey off the beaten path.

As you steer away from the coast and into the pine-filled woods that dot the nearby town of Elberta, head down the lonely, winding road toward Barber Marina.

There, peaking through the green of the forest, sits Bamahenge — a full-size replica of the ancient site in England.

Stand next to them and look up. The giant stone-like structures stand 21 feet tall.

Tap them. Thunk. Thunk. They look like stone but are fiberglass.

Go ahead, push on them. They are anchored into the ground with concrete and telephone poles. Only a strong hurricane could rip them away.

At 104 feet across, the structure is scaled identically to the original in England. It is even correctly aligned with the summer solstice.

But unlike the ancient landmark that begs the questions of who and how, Bamahenge has an origin story that starts with a vision of a much earlier time.

If you continue down the road past Bamahenge, eyes will begin to follow you. Soon you will notice dinosaurs lurking in the woods near the road.

George Barber, the owner of Barber Marina, had the creatures installed along the roadway in the early 2000s

by Mark Cline, an artist who is best known for creating foam and fiberglass characters for movies and imagination powerhouses such as Disney.

When Cline was at the site tending to one of the creatures, Barber asked him to build Stonehenge. Rather, as the story goes, he whispered a single word to Cline.

“Stonehenge.”

The monoliths raised from the ground in 2012 creating not just a destination but a myth in the making.

Bamahenge. Don’t miss it, or your friends will never believe you.

To find Bamahenge, take U.S. Hwy 98 about 8 miles outside of Foley toward Elberta.

Turn onto County Road 95. Continue for 5 miles,then turn right onto Fish Trap Road.

Continue until you see the sign for Barber Marina and turn left at the sign. Go 1 mile, and you will see Bamahenge on the right in the trees. Park alongside the road. The walk is roughly 200 yards into the woods.

GulfCoastMedia.com — BEACHiN’ 15

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GulfCoastMedia.com — BEACHiN’ 17

Behold, the salted caramel bushwacker Doc’s Seafood Shack & Oyster Bar has a new take on a Gulf Coast tradition. Plus, Beachin’s Bushwacker Guide to the Island Words by Kayla Green | Photos by Micah Green

A

s the name implies, Doc’s Seafood Shack & Oyster Bar in Orange Beach is known for its seafood. It’s been cooking up fried, blackened, broiled, grilled and sauteed meals since 1984, filling bellies with seafood platters, oysters, royal red shrimp, crab, wings, chicken fingers, onion rings, hush puppies, coleslaw, draft beer and their flagship fried shrimp.

Now, they’ve added something new, and it’s flying off the shelves…or out of the machine.

Doc’s premiered its salted caramel bushwhacker earlier this year.

Jennifer Harper didn’t follow the concept to not fix something if it isn’t broken when she developed the flavor brand new to the island. If it’s good, make it better. Then drink it up.

“It’s been a hit,” Harper said. “It’s my favorite bushwacker now.”

The flip-flop-friendly eatery is where locals go, but Harper also has had a group make the 3.5-hour drive from Selma multiple times just to slurp her new salty, sweet beverage down. They’ve brought a different group of friends each time.

Others have come just to drink. Nix the seafood.

That’s unusual for Doc’s, Harper said.

They’re among 700 salted caramel bushwackers sold in the first eight weeks of it being on the menu. And that’s eight weeks during snowbird

18 BEACHiN’ — April-June 2022

season.

Giving tradition a run for its sweet, delicious money.

——— Harper has been at Doc’s for a while, but the creamy alcoholic beverage iconic to the Gulf Coast hasn’t, let along the new flavor. She’s been general manager for two years now, moving her way up over 15 years from bartender to server to…bushwacker test kitchen.

They tried a king cake bushwhacker recipe, among other ideas.

Nothing stuck.

What did stick is the addition of Blue Chair Bay’s vanilla rum to the bushwacker recipe, which normally features tastes of coffee, coconut, cream and chocolate. Also sticky and completely necessary is the gooey, drippy, sugary-coated caramel rim. It’s all topped with a pinch of salt. A perfect balance to usher the next sip.

It’s lighter than a traditional chocolate-based bushwacker. They’re all generally refreshing, but there’s something more to this choice than just its novelty.

A key might lie in the ingredients.

They’re real. The rum is smooth. The vanilla ice cream is from a tub. The cream of coconut – a marked difference than the traditional cream de cacao – doesn’t cut corners.

“It does make it a little more expensive to use the real stuff,” Harper said, “but it’s worth it.”

GulfCoastMedia.com — BEACHiN’ 19

••• If you’ve spent one day or your whole life in Alabama’s Gulf Coast beach community, you’ve probably seen one drink’s noted popularity. The bushwacker. It’s a boozy milkshake that traditionally includes some combination of vanilla ice cream, milk, cream do cacao, rum, coffee and amaretto liqueur. Variations often introduce coconut, chocolate sauce and the ever-present option to add a rum floater.

Better yet, a peanut butter whiskey floater.

Is there a best bushwacker? That’s a pretty daring question to ask and an even more daunting hypothesis to test. Without being willing to gain a handful of pounds and subject my lactose-sensitive digestive system to, you know, unpleasantry, I’m in this exploration for the long haul. Why rush to learn everything now?

I also believe food is entirely subjective.

Just ask my husband and me about the objective goodness of tofu, and you’ll get two vastly different – yet correct to us – answers.

So here’s a few of the better bushwackers either I, friends, coworkers or readers of Gulf Coast Media enjoy. When you’re making your own judgements, think about important factors such as whether the base is liquidy or more like a milkshake, how sweet is, how large, the overarching flavors, the presence of alcohol in the taste, its presentation and restaurant atmosphere.

This is neither scientific nor inclusive of every bushwacker on the island. Whether you’re new to the area, just visiting or searching for something new, I hope this helps you plan your next friends night out or family gathering. Maybe it’ll prompt a new experience or a fun way to look at a drink standard to the area. Whatever the outcome, may it be had over a cheers with good company.

The steadfast

While the bushwacker originated in the U.S. Virgin Islands, The Sandshaker in Pensacola, Florida, popularized it stateside. From there, Flora-Bama helped make it an iconic choice for those 21 and older just along the state line.

The famous bar’s take on the traditional recipe is reliably delicious. Its simplicity is complimented by the array of locations within Flora-Bama where you can enjoy it. Order from the satellite bar and drink one while playing in the silky white sand. Enjoy beach views from an outdoor bar, or rock out to live music at a number of indoor stages. Once you try it and fall in love, don’t even think about asking for the recipe. It’s a secret. You’ll just have to go back for another.

The specialty

Arrive hungry. Leavy happy. Enjoy your time while you’re there.

Lucy Buffett’s Lulu’s is at the intra-coastal waterway in Gulf Shores and offers spacious seating, great views and a menu that has nothing bad. This bushwacker is presented nicely and tastes chocolatey with a special 20 BEACHiN’ — April-June 2022

mixture of Cruzan coconut rum, coffee liqueur, vanilla ice cream and a rum floater. A great place to bring the whole family.

The accessible

If you’re thinking waterfront dining and drinking, put Tacky Jacks at the top of your list. There are three locations on the island (Orange Beach, Gulf Shores and Fort Morgan), and they’re all on the water.

Arrive by pavement or via boat. Say yes to the floater. It’s milky and smooth, a perfect middle-ground between melty and thick.

The dark horse

Their menu changes, so call ahead or check out their menu online, but the bushwacker at Playa at Sportsman Arena in Orange Beach is to be relished. This coconutty version is served in a clear tiki glass and sipped waterside. A topping of toasted coconut flakes makes it classy and adds texture. Come for a date night or happy hour with friends. The restaurant is in the same family as Fisher’s.

Speaking of that, just go get SallyWackered at Fisher’s Dockside at Orange Beach Marina.

A combination of a bushwacker made with white rum, coconut rum, coconut milk and evaporated milk and a Sally made with light rum, dark rum, passion fruit and grenadine.

Yes, please.

The year-round

Always popular. For good reason.

The bushwacker at Cobalt, the Restaurant is easy drinking.

Nestled under the Perdido Bay Bridge, parking for boats and vehicles is offered, and guests can sit inside a sprawling floorplan or on the deck. Live music is often a focal point outside. Whether you come for lunch, happy hour, an early bird dinner or to relax under a waterfront sunset, a bushwacker will be decorated with chocolate sauce and filled with hand-scooped vanilla bean ice cream and, if you want, a Cruzan 151 rum or Skrewball Peanut butter whiskey floater for $3.

10%

GULF COAST MEDIA’s BEST OF BALDWIN 2022

Top bushwackers at the beach: • Pirates Cove Marina & Restaurant – WINNER • Anchor Bar and Grill • Bahama Bob’s • Perdido Beach Resort • Tacky Jacks Top bushwackers on the Eastern Shore: • Moe’s Original BBQ – WINNER Open Monday-Saturday 9am-5pm • Boudreaux’s Cajun Grill • ED’s Seafood Shed • Fairhope Yacht Club • The Bone and Barrel

Off Storewide Call 251-971-2005

10062 Tony Drive, Foley, AL 36535

* Best of Baldwin is an annual readers choice contest facilitated by Gulf (Co. Rd. 20, East of Hwy. 59on the left before the Beach Express) Coast Media. To learn more, go to www.GulfCoastMedia.com/BestOf2022.

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GulfCoastMedia.com — BEACHiN’ 21

Shop & Dine

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24 BEACHiN’ — April-June 2022

What it takes Words by Allison Marlow Photos by Micah Green

T

he waters swirling and foaming along Alabama’s Gulf Coast are some of the most beautiful as they crash onto the sugar-white sand beaches.

They are also some of the most dangerous.

Rip currents dance under those waves, peaking in and out of sight from normal swimmers. The frothy, white sprays are the most fun to dive into, but they are also most likely to carry swimmers far from shore and into danger.

During the height of the summer

months, Orange Beach’s lifeguards make 10-15 rescues each week. That’s 10-15 times they actually pluck a swimmer from a life-or-death moment.

To keep Alabama’s beaches safe, coastline cities only allow the best of the best to patrol their sand. Every March, dozens of hopefuls endure what officials call a 40-hour job interview to take their place among the lifeguard ranks.

Last month, the first few minutes of that process required them to dive into the chilly Gulf to complete the first task in lifeguard selection: a 500-meter swim

Orange Beach lifeguards do much more than oversee family vacations. They save lives regularly, and their training reflects that rigor. in 10 minutes or less.

The ranks were thinned immediately.

Brett Lesinger, beach safety division chief, said the timed swim is one of the toughest components of training, but the tasks didn’t get much easier.

The next sessions would test the candidates’ physical fitness, ability and mental knowledge and toughness.

After two weekends, 40 hours working on land, in a pool and in the Gulf, many would earn the title: Orange Beach Surf Rescue lifeguard.

GulfCoastMedia.com — BEACHiN’ 25

Before a lifeguard can patrol Orange Beach’s waterfront, they must complete 40 hours of training. Even returning guards must revisit the classroom for continued training and education. Upon their third season, they receive a coveted lifeguard jacket as a gift from the city. “They’ve already been through and seen a lot of things,” said Brett Lesinger, Beach Safety division chief. “We try to continue to develop their skills and provide more training, but they’re a pretty finished product at that point.”

4 days. 40 hours.

Initial training duration

During the four days, and 40 hours of training, lifeguard candidates spend roughly five hours a day in the water, regardless of weather. Lesinger said the water this year wasn’t super cold, but the wind was kicking up overhead and “by the time we were running drills for three hours in and out of the water, you could see it was definitely grinding.”

26 BEACHiN’ — April-June 2022

500 meters in 10 minutes

Swim must be completed on first training day

Completing the 500-meter swim in less than 10 minutes on the first day moves candidates to the next round.

Then they must swim 25 yards underwater continually, surface dive 10 feet down and retrieve a 10-pound brick and tread water for 2 minutes without pausing.

Swimming is important, but so is strength.

Lesinger said nearly every candidate and lifeguard on staff has an athletic background.

During the tryout drills, those skills are put to the test. Each candidate is required to run 1 mile in the sand in less than 10 minutes, drag a “victim” from ankle deep water to dry sand, carry a rescue board into the water and paddle 100 yards out, retrieve an unconscious “victim” 100 yards out and help carry a “victim” on a backboard for 50 yards.

GulfCoastMedia.com — BEACHiN’ 27

28 BEACHiN’ — April-June 2022

12-14

lifeguards on the beach by

May 1

During the winter months, the number of lifeguards on Orange Beach’s sands lessens as beachgoers head back to work and school. By May 1, 12-14 lifeguards will work along the surf at all times. Lesinger said eight Gulf Shores firefighters also serve as lifeguards.

Out of the water, the candidates must learn and know hand signals, flag systems, CPR, beach topography and weather and be able to identify local marine life.

Hand signals, CPR, flag systems, weather systems beach topography, local marine life identification

The tough conditions the candidates face give Lesinger a glimpse at how they will react to tough conditions on the job.

“We like to see their attitude,” he said. “Do you get grouchy after an hour of working hard? That’s what it’s going to be like on the beach. It’s a long, hectic, hot day talking and interacting with a lot of people. At the end of the day, are you in a good mood or are you going to be short and not want to talk to anybody?”

GulfCoastMedia.com — BEACHiN’ 29

Have you seen Fred?

Words by Kayla Green

It’s a bird? Yep. It’s a plane?

Nope. It’s Fred.

Who?

The name is commonly used – seemingly most often by tourists and annual vacationers – to dub Great Blue Herons on social media. Gulf Shores & Orange Beach Tourism can post a photo of “a Fred” standing stoically in front of a color-blasted sunset and get responses laden with exclamation points and photos of their own Fred sightings, though sometimes a Kevin or a Hank pops up. A cousin or crazy uncle, maybe.

But here’s the thing. It’s not quite clear where the social media nickname originated.

Tourism employees know the name and use it online. One even has a Fred visit the canal behind her home almost every morning.

Gulf State Park employees are stumped, too.

Kelly Reetz, a natural resource planner at the park, did some digging. She found a Pinterest post

30 BEACHiN’ — April-June 2022

of a photo of a Great Blue Heron that the photographer called Fred. Then she found a 500-piece puzzle of the bird holding a fish.

The title: “Great Blue Heron – Just Fred.” She even found a post from Western College of Veterinary Medicine in Saskatchewan, Canada, from 2016 of a Great Blue Heron with a broken wing that the clinicians dubbed Fred.

So the island legend stands.

While we may not know the origins of the nickname, there is plenty more to know about the beautiful birds. The following information was provided by Gulf State Park.

Great Blue Herons – Ardea herodian.

HABITAT

In the state park, Great Blue Herons can be found in both freshwater and saltwater habitats.

Find them stalking fish, frogs, snakes and small mammals around the edges of Lake Shelby, Middle Lake and along the ditches

in the campground and picnic area. In the evenings and early mornings, catch sight of them foraging along the beach shoreline. Sometimes they will even sneak up on unaware fishermen and steal bait or the day’s catch right out of open buckets or ice chests.

They are also frequent visitors to the Gulf State Park Pier. The state park encourages guests to keep their distance and to not feed the birds, but that doesn’t stop the Freds from stealing a snack or attempting to snatch bait right off the hook. Most of the time on the pier, though, they will simply pose on the railing for photos but fly away if approached. That’s the way the park prefers it.

POPULATION

Great Blue Herons are found throughout the park, Gulf Shores and Orange Beach year-round. They nest in colonies called rookeries in trees in early spring, and their eggs hatch in less than a month.

After two to three months, the

young leave the nest and begin to fend for themselves.

Their notable features include a large yellow-orange bill, short black plumes on their head and a black and chestnut pattern on their shoulders. Younger birds are more brownish than adults and have a dark crown. More than 57,000 observations have been notched on eBird.org.

SIGHTINGS

If you’re visiting the area and want to spot Fred, you’re in luck.

Great Blue Herons can be spotted in the area all year long. They are most often seen early in the morning or late in the evening.

THREATS

Fred is old. Like, prehistoric predator old.

Reetz said very few of the birds fall prey to traditional predators, such as bobcats or coyotes, but because they do encounter fishermen and are often fed, they lose their fear of humans and often beg for a free meal. En route, they can get tangled in fishing line. Some-

times the line gets caught and wrapped around their wings, neck or even their beak, preventing the bird from being able to catch and eat food. Great Blue Herons are very fast and difficult to catch, even when they cannot fly. Unless they are caught and the fishing line removed, they will die a very slow death from starvation.

Hatchlings are often predated by alligators that hang out under the nests and wait for the babies to fall while they are learning to fly.

BENEFITS

Great Blue Herons are a natural part of the ecosystem at Gulf State Park and play an important role in the area beyond making beautiful photos for social media. Because they depend on the wetlands for food and nesting sites, they can be considered an indicator species, serving as a measure of the environmental conditions of their habitat in the wetlands.

They are vulnerable to habitat loss and impacts caused by hu-

mans. As their habitat becomes increasingly disturbed by traffic, pollution and development, the birds will begin to disappear from our wetlands and beaches. Reetz recalled an example: after the oil spill in 2010 and the increase of chemical pollutants in the water, many of the herons left to find food in safer waters.

They didn’t return until well after the oil was cleaned up and the water quality improved.

Another benefit many will appreciate is they eat snakes.

“I personally love snakes and enjoy seeing them and teaching about them,” Reetz said.

“However, I acknowledge that not everyone likes snakes and may find comfort in knowing that Great Blue Herons won’t hesitate to gulp down a venomous cottonmouth.”

To learn more about the Great Blue Heron and array of other birds that call Gulf State Park Home, go to www.alapark.com/ parks/gulf-state-park/birding.

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34 BEACHiN’ — April-June 2022

Seafood Kitchen

138 West 1st Ave • Gulf Shores • 251-948-7294

www.Desotosseafoodkitchen.com Visit website to add your party to the wait list

251-948-7294

Seafood Kitchen Lunch Menu

HOME-STYLE LUNCH SPECIALS

(Served with your choice of two side dishes)

Fried Shrimp - tail less Blackened Catfish Fried Catfish Broiled Flounder Fried Flounder Grilled Chicken Chicken Creole Fried Chicken Tenders Country Fried Steak Hamburger Steak Pork Chops Country Ham Vegetable Plate

SANDWICHES

(Served with french fries)

Complimentary Ice Tea and Bread Served with All Dine in Lunch Entrees.

Add House or Substitute Salad for side dish Po-Boy Sandwich Cheeseburger Crab Cake Po-Boy *Monte Cristo Sandwich

Dinner Menu

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

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

SALADS Dressings: Honey-Mustard, Ranch, Bleu

Cheese, Italian, Thousand Island, French, Low-Fat Ranch, Raspberry Vinaigrette, Balsamic Vinegar, Balsamic Vinaigrette, Sesame Asian, Oil & Vinegar

Riviera Salad - with pecan chicken tenders - with chicken tenders - with boiled shrimp - with grilled or blackened chicken Caesar Salad - w/grilled or blackened chicken - w/boiled shrimp Gumbo & Salad - a cup of Seafood Gumbo and our Bisque & Salad SEAFOOD FAVORITES (Served with your choice of two side dishes)

Add House or Caesar Salad Substitute Salad for side dish Fried Butterfly Shrimp Fried Oysters Fried Crab Claws *Coconut Shrimp Grilled Shrimp Fried Seafood Platter

SEAFOOD PLATTERS

(Served with your choice of two side dishes)

Shrimp Lover’s Platter Fried Seafood Platter Broiled Seafood Platter Creole Platter Caribbean Platter Crab Platter SEAFOOD SPECIALTIES

(Served with your choice of two side dishes)

Stuffed Shrimp Shrimp Scampi Blackened Catfish Coconut Shrimp Grilled Shrimp Shrimp Creole Crawfish Etoufee Crab Cake Dinner STEAMED SEAFOOD

(Served with new potatoes & one side)

Snow Crab Legs - 2 lbs.

Royal Red Shrimp - 1 lb.

Combo - 1/2 pound Royal Reds & 1 pound Snow Crab TONIGHT’S CATCH

(Served with your choice of two side dishes) Choose from the following preparation styles:

Fried Catch Blackened Catch Grilled Catch Broiled Catch

Broiled Seafood Platter Stuffed Shrimp Mahi-Mahi Yellow-Fin Tuna Tilapia Grouper Snow Crab Legs Royal Reds - 3/4 lb.

Combo - 1/2 lb. Each Crab Cakes - 2 cakes PASTA Fettuccini Alfredo - w\grilled or blackened chicken - with shrimp or crawfish Basil Pesto Pasta - with Roma Tomatoes - with grilled chicken - with shrimp SIDE DISHES

Fried Green Tomatoes ~ Green Beans Turnip Greens ~Sweet Potato Casserole Corn Fritters ~ French Fries Mashed Potatoes w/Gravy ~ Fried Okra Au Gratin Potatoes ~ Steamed Veggies Kernel Corn ~ Yellow Rice Black-Eyed Peas ~ Cole Slaw Lima Beans ~ Macaroni & Cheese

New Orleans Catch Mediterranean Catch Caribbean Catch *Pecan Encrusted Catch *Paneed Catch LAND LOVER’S FARE

(Served with your choice of two side dishes)

Hawaiian Rib-eye - (12 oz.)

- add jumbo grilled or fried shrimp Jamaica-Jerk Chicken Grilled Chicken Breasts Fried Chicken Tenders PASTA Fettuccini Alfredo - with grilled or blackened chicken - with shrimp or crawfish Scallops Alfredo Shrimp & Pasta Marsala Basil-Pesto Pasta - with grilled chicken - with shrimp SIDE DISHES Substitute House or Caesar Salad for a Side Dish

Sweet Potato Casserole ~ Cole Slaw Baked Potato ~ Steamed Vegetables Yellow Rice ~ French Fries Fried Green Tomatoes

MARCH to May Photos by Micah Green

E

ight nationally ranked college volleyball teams descended on the beach in front of The Hangout in March as the University of Alabama Birmingham hosted its fourth-annual March to May Tournament. Along with the Blazers, No. 1 UCLA, No. 4 Florida State, No. 5 LSU, No. 7 Grand Canyon, No. 11 Florida Atlantic, No. 13 Georgia State, No. 15 South Carolina and No. 20 Tulane also played matches. The tournament was meant to be a preview of the NCAA national championship that will come back to The Hangout in May. For more information on tickets, visit www.ncaatickets.com.

36 BEACHiN’ — April-June 2022

A preview of the NCAA National Championship in Gulf Shores, May 4-8

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Late Day

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BREAKFAST

ENTREES Served Daily 7am - Close

Served Daily 7am - 11am

Sandwiches

The Basics BREAKFAST BOWL | 8

gouda grits topped with hash browns, a fried egg & crumbled bacon

BREAKFAST BUDDY | 8

served with slaw and choice french fries, sweet potato fries, chips, and onion rings

fried egg with cheese and choice of bacon, sausage or ham on toasted English muffin. Comes with grits or hashbrowns

HAMBURGER | 14

ALL AMERICAN | 12

TERIYAKI CHICKEN BREAST | 14

BISCUITS, GRAVY & EGGS | 11

BUFFALO CHICKEN | 14

two eggs any style, bacon, sausage or ham, grits or hash browns with toast two biscuits topped with two fried eggs covered with sausage gravy

BREAKFAST BURRITO | 8

scrambled egg, sausage or bacon & cheddar cheese comes with grits or hashbrowns

{

Specialties SHRIMP & GOUDA GRITS | 16

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fried chicken tenders coated with a spicy buffalo sauce. Served dressed on a toasted bun with a rancho bleu or swiss cheese dressing

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corn beef, swiss cheese, sauerkraut & thousand island dressing on grilled rye

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turkey, swiss, spinach with a pesto sauce

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remoulade sauce, dressed on a warm cuban hogie fried, grilled or blackened

choice of bacon, sausage or ham FRENCH TOAST | 10 BLUEBERRY | 12 BANANA PECAN | 12

bacon & swiss cheese on a toasted ciabatta roll dressed & served with honey mustard sauce

MAHI POBOY OR WRAP | 16

Sweets Pancakes

8oz patty, choice of cheese, on a buttered toasted bun

CHOCOLATE CHIP | 12 PLAIN | 10

Benedicts

served with grits or hashbrowns

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Platters

SHRIMP PLATTER OR FISH PLATTER | 16 CHICKEN TENDERS PLATTER | 14

SEAFOOD COMBO | 19

mahi, shrimp, grilled, fried or blackened with choice of side

Salads

CHICKEN FLORENTINE | 16

fried chicken, sautéed spinach and basil, poached eggs, hollandaise sauce on a toasted English muffin

VEGGIE | 15

fresh spinach, portabella mushroom, sliced tomatoes, poached eggs, hollandaise sauce, fresh herbs on a toasted English muffin

CAJUN | 16

conecuh sausage, 2 poached eggs, on an english muffin, topped with crawfish queso

{

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CRAISIN SALAD | 9

Mixed Greens with Sugar Coated Walnuts, Goat Cheese, & Craisins Served with an Apple Cider Vinaigrette. Add Chicken Or Shrimp $6

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Romaine Lettuce, Parmesan Cheese, Fresh Baked Croutons with Caesar Dressing. Add Chicken Or Shrimp $6

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