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LOCAL SCENE

HISTORY IN MOTION

Revs Institute is a rare community jewel

Unlike art and history museums, there aren’t many communities that can boast of a cultural asset like Revs Institute. But they can’t claim to be the home of Miles C. Collier either. His father Miles and his uncle, Sam, were among the rst Americans to race at Le Mans and are recognized for bringing auto racing to the United States in the 1930s. Revs Institute houses 113 cars carefully selected for historical importance, rarity, technical innovation, aesthetics, and social signi cance from the Miles Collier Collections. All the vehicles are operational—even the ones that are more than 100 years old—and they are sometimes used for historical races and reenactments. Collier opened the modern-designed Revs Institute in 2008, not only to share his invaluable showcase, but to establish a world-class research institute that now holds the largest archives of automotive history. Also on display: one-of-a-kind hood ornaments popular at the dawn of motoring.

Revs Institute is open Tuesdays, ursdays, and Saturdays from 10 a.m. to 4 p.m. Visitors must purchase tickets online in advance. Options include informative and colorful docent-led tours. No walk-up visitors will be accommodated. (revsinstitute.org)

A 1948 Ferrari 166 Corsa Spider and a 1935 MG PA/PB “Leonidis” on display in the museum. Below: The Indian Chief hood ornament, called a mascot, was popular in the 1920s and 1930s. This one is part of Revs Institute’s permanent collection.

REVS INSTITUTE

JERRY RABINOWITZ

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COPYRIGHT © 2022 BY KLEIN HOLLAND LLC DUTCHKINZ

DINING SCENE

ON THE GO

Naples-area food trucks serve up international fare with flair

Food trucks have exploded in popularity and expanded in scope. In addition to burgers, barbecue, and ice cream, it’s not unusual to nd curry or gyros at your favorite mobile eatery. Following is a taste of some of the most popular local food trucks o ering international avors.

DUTCHKINZ

Sebastian Hermans grew up in the southern Netherlands and came to the States in 2001. After falling in love with Naples, he decided to share the sweet side of his food heritage, and began testing recipes in 2010 before launching his truck.

Dutchkinz has developed a loyal following at local farmers markets, hotels, and country clubs. He specializes in Dutch beignets stu ed with fresh apple slices or Swiss chocolate as well as po ertjes or “Po ers”—bite-sized, pu ed-up beignets served with powdered sugar and butter. To accompany them, he serves his proprietary blend of co ee, made with beans ground to his speci cations by a local roaster. Everything is freshly made onboard. “My passion is sharing my heritage with people,” he says. (dutchkinz.com)

FIRE & RICE PAELLA

For chef Paul Schmidgall, the romance began on the island of Menorca in Spain as he watched a practiced elder prepare paella on Sundays. “She didn’t speak English and I spoke no Spanish, but I watched how she applied the ingredients in layers. I was fascinated by the colors and avors, and most of all by her passion for the dish,” he recalls.

After graduating from the Johnson & Wales University culinary school, his obsession with paella eventually morphed into a full-time job, and he launched his rst food truck in 2014. Schmidgall sets up at the ird Street South and Marco Island farmers markets; he also o ers catering options for businesses and private homes. His repertoire includes a range of tapas and three paella variations. He has successfully franchised the concept to other cities and states. ( reandrice.us)

DECCANI BITES

A food truck is traditionally a stepping-stone to a brick-and-mortar restaurant, but chef Asif Syed reversed the process. Following the success of 21 Spices, he launched Deccani Bites last November in Celebration Park. Although his wide-ranging menu incorporates dishes from all over the Indian subcontinent, the inspiration was his home region of the Deccan Plateau.

“My goal was to capture the street food of India,” says Syed, “and most of all I wanted to recreate the food I loved growing up—slow-cooked lamb, tandoori chicken, and a wide variety of chutneys. Our most popular dessert is the Rose Kulfee Pop, a rose-flavored chocolate pop that reminds me of the ice cream I ate as a child.”

The centerpiece of his menu is homemade bread that he makes every day. In addition to the traditional naan, he specializes in roti, a crisp and flaky flatbread with a layer of butter that he likens to a flat croissant. (deccanibites.com)

ELLIOT TAYLOR

GYROS2GO

Originally from Piraeus (the Port of Athens), Andreas Visilias owned restaurants in Greece and El Salvador before coming to the United States. He began operating his food truck in early 2018 and moved it to Celebration Park when it opened that November. “The goal for me—along with most Greeks in the restaurant industry—is to introduce the true and original Greek cuisine, not an Americanized version of it,” he says. “I don’t buy processed meat; I use authentic ingredients and prepare everything from scratch.”

His most-ordered dish is the classic lamb gyro, served on a grilled pita with tomato, onion, tzatziki, and feta. He also does a chicken gyro, and his vegetarian version has become extremely popular. “We have a health-oriented cuisine in our culture,” he says. “Our meatless gyro is vegan, vegetarian, and gluten-free, and has been very well received.”

Visilias feels he has benefited from a recent demographic shift in Southwest Florida. “Naples has become a multicultural center,” he says. “People are moving here from all over the country and from Europe as well. The popularity of international food is a reflection of the population.” (facebook. com/gyros2go1)

I LOVE CURRY

Digambar Sahu (better known as Chef Di), a former chef for Holland America Line, opened his food truck in Celebration Park in 2018. For him, the truck was a step toward the brick-and-mortar restaurant he opened two years later. He sees advantages and disadvantages to both.

“With a truck, you get to visit different communities and meet a lot of people, and you know more or less how many customers will show up. In a restaurant, it’s unpredictable. Expectations and costs are higher, and you need a wider range of skills to succeed.”

His restaurant now serves as a commissary kitchen for the truck, where everything for an event can be prepped in advance. The truck’s menu is smaller, but many of the most popular dishes are the same: tikka masala, butter chicken, and a dish he calls curry fried chicken (chicken legs marinated in Indian spices and served with a trio of chutneys).

His truck can be found in locations in North Naples. (ilovecurry124.com)

CATH BRANWOOD

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PICTURING PARADISE

AMBLE AMONG THE ANCIENTS

At Audubon Corkscrew Swamp Sanctuary

This season, take visitors to this old-growth bald cypress forest for an authentic old Florida experience. Protected by Audubon for more than a century, Audubon Corkscrew Swamp Sanctuary is recognized as one of the world’s most valuable wetland ecosystems. It spans more than 13,000 acres, which includes 700 acres of virgin bald cypress (some nearly 600 years old), and is home to the nation’s largest nesting colony of federally endangered wood storks. The sanctuary’s 2.25-miles boardwalk transports visitors through ancient forest, marsh, and upland habitats. Volunteer naturalists are often ready to answer questions and share sightings along the boardwalk. Cool off in the Blair Audubon Visitor Center while learning about the swamp’s rich natural history or sign up for an early-morning or sunset walk. (corkscrew.audubon.org)