Magnolia Springs, March 5, 2012: Jesse’s Restaurant proudly hosts the second annual Magnolia Springs Seafood Celebration on April 21, 2012 from 11:00 a.m. to 5:00 p.m. We will again celebrate our most abundant natural resource, local seafood, which not only is the best in the nation, but also fresh and abundant. Come see for yourself!

The festival will feature culinary delights from the best area seafood restaurants, as well as fine wines and micro-brews, and live popular music - all in a park-like setting, under ancient oak trees, near the heart of our charming village on the Magnolia River.

,,Proceeds from this event will benefit the Preservation Fund for the 118- year-old Magnolia Springs Community Hall, located across the road from the site of the Seafood Celebration. Admission is $30.

Earlier on the same day the annual Magnolia Run, a 5K Run/Walk hosted by the South Baldwin Chamber of Commerce, will be held in Magnolia Springs; so participants may enjoy a full day of exercise, entertainment and fine dining.

For more information and updates go to Facebook: Magnolia Springs Seafood Celebration, or http://upcoming.yahoo.com/event/7697115/?invitation=2aa 73358a3.
Events Coordinator: Jesse's Restaurant:
Eddie Sue Winter 14770 Oak Street ESP Management Group Magnolia Springs, AL 36555
251 747-0838 251 965-3827 This e-mail address is being protected from spambots. You need JavaScript enabled to view it www.jessesrestau

(Gulf Shores)

It is that time of year again on the Alabama Gulf Coast.  Snowbird season!  West Beach Grille in Gulf Shores has begun a special for their winter guest as well as its already large following.  Check out this new menu.

Find out more at: Westbeachgrillgulfshores.com

BP showcases Gulf seafood and Olympic sponsorship at annual half-marathon in Coastal Alabama

GULF SHORES AND ORANGE BEACH, AL – Shed those extra pounds from Thanksgiving dinner by participating in the Kaiser Coastal Half-Marathon, 5k and 1 mile run on Saturday, November 26.

The half-marathon, organized by the Gulf Shores & Orange Beach Sports Commission and Team-Magic, attracts hundreds of avid competitors from across the Southeast and Midwest each year.

U.S. Olympic Bronze Medalist Deena Kastor and U.S. Olympic Bronze Medalist Johnny Gray will headline the fourth annual event. BP is a proud supporter of Team USA and serves as a corporate sponsor of the 2012 Olympic Games in London.

“As a sponsor of the London 2012 Olympic Games, we have been presented with an opportunity to bring world-class athletes to Coastal Alabama to share their amazing stories,” said Ayana McIntosh-Lee, BP General Manager of External Relations. “These athletes serve as an important reminder to the community about the incredible things individuals can achieve when they strive for greatness.”

Kastor is an American long-distance runner, who holds numerous American records in the marathon and half-marathon. She won the bronze medal in the women’s marathon at the 2004 Olympics in Athens, Greece. Gray was an American 800 m runner. He won the bronze medal at the 1992 Olympics in Barcelona, Spain.

Gray and Kastor will make appearances at the start of the race and at the post-race party and awards ceremony at the Orange Beach Sportsplex.

The post-race party will showcase an array of Gulf seafood, provided by BP. The seafood brunch menu includes, crab & corn chowder, shrimp and grits, and mini oyster po-boys.

The public is invited to hear these prestigious athletes speak on Friday, November 25 from 3:30 to 4:30 p.m. at the Orange Beach Event Center at the Wharf. There is no cost for attending the speaking engagement.

“The value of sporting events such as this half-marathon is huge for our tourism-based economy, especially in non-peak times of the year,” said Beth Gendler, vice president of sales for the sports commission. “To have BP’s addition of the Olympic athletes and the seafood at the post-race party ensures that our event has an even larger impact on the area.”

About the Race
Showcasing a unique course, with a mixture of backcountry paved trails and roads navigating through the Gulf State Park and along the area’s sugar-white beachfront, this event features a distance for every member of the family. Also, the half-marathon was recently designated as the 2011 Alabama RRCA Half-Marathon State Championship and boasts a scenic USATF certified course.

The race showcases over $5,000 in prizes and prizes to be awarded for the top three male and female finishers in the following categories: overall, masters overall (40+), grand masters (50+) and age groups (in five year intervals ranging from 15 to 80-plus). Every participant who successfully completes the half marathon will receive a commemorative finisher medal and mug. Meanwhile, numerous door prizes will be given away throughout the race, including the chance to win a special vacation getaway package.

Entering its fourth year, the popularity of this event has grown tremendously.

“When we first began this event with Team Magic and our title sponsor Kaiser Realty, we had 304 participants,” Gendler said. “Thanks to the constant support of Kaiser Realty, our modest event has grown to one that is widely recognized in the athletic circles. We expect to welcome about 600 to 700 competitors this year.”

Get Involved

Registration may be completed online at www.team-magic.com until November 22. Registration fees are $75 for the half-marathon, $35 for the 5K and $20 for the one-mile.

In addition, individuals wishing to volunteer their time and talents for this event may register online at www.team-magic.com. Volunteers are needed on Friday and Saturday for a variety of duties and varying times.

For information on these or other athletic events on Alabama’s Gulf Coast, please visit www.gulfshoresorangebeachsports.com, or call 1-800-745-SAND.

GULF SHORES, Ala. ­— The 40th Annual National Shrimp Festival is just a few days away, and this year’s lineup of entertainers, seafood and arts promises to make this one as memorable as any other. Produced by the Alabama Gulf Coast Area Chamber of Commerce, this year’s festival will take place Oct. 13 – 16 where Ala. Hwy. 59 meets the Gulf.

What began as an event to bring a few extra people to the beaches in 1971, the festival is now widely recognized as one of the strongest festivals in the south, regularly attracting more than 250,000 people to Alabama’s beaches. While the festival is named for the tasty Gulf shrimp that are featured in numerous food vending booths, many come for the top-flight entertainers that grace two stages from morning to night for four straight days.

This year’s lineup of entertainers is expected to bring in their share of the more than 300,000 visitors organizers expect during the weekend. From multi-platinum ‘80’s hair band Warrant to country stars Colt Ford and Sunny Ledford and many more favorite acts, this year’s entertainment lineup has something for everyone.

Although experiencing numerous personnel changes through the years, Warrant has continued to tour and record since its inception in 1984. Four out of the five current members are from the band’s heyday 20 years ago. Festival Entertainment Chair Tammy Halco said the death of longtime lead singer Jani Lane in August was a shock, but did not affect the band’s tour dates since he had not been a part of the group since 2008.

“Warrant is sure to give their fans a great performance Saturday night,” Halco said. “Only lead singer Robert Mason is a relatively new member of the group, joining in 2008, so this is a band of veteran rockers that know how to keep the crowd banging their heads.”

Country stars Colt Ford and The LACS – who play Friday night - and Sunny Ledfurd – who will take the stage Saturday night - bring a new century attitude to country music. Although categorized as country, these performers draw inspiration from such diverse acts as Guns & Roses and Snoop Dogg. “These guys prominently feature country-rap in their performances. They definitely don’t play your daddy’s brand of country music,” Halco said. “Although they are categorized as country, all of these acts basically defy categorization. Besides their 21st century approach to country music, all these performers know how to pump up a crowd.”

Other well-known performers include ‘70’s rockers Blackfoot and ‘90’s power ballad sensation Firehouse. Many top regional and local artists, including Brent Burns and Lisa Christian will perform as well. Coming back for their annual Thursday night shows will be the island’s own Sand Band and Mobile’s Tip Tops.

On the stage Saturday night will be Shrimp Festival favorites Dr. Zarr’s Amazing Funk Monster. Festival Chairman Ron Kutter has been known to don ‘70’s era clothing and an afro-style wig, then grab a guitar and jam with the band during their Shrimp Festival performances, according to Halco. “There’s no word yet on whether he’ll do that this year,” she said.

Photo Courtesy of Clayton Wallace

“We have more national acts this year in honor of our 40th birthday, but we also have some great Nashville songwriters like Grammy-nominated Jimbeau Hinson who has written for the Oak Ridge Boys for years. On top of that, we have the best singer/songwriters our area has to offer,” Halco said.

“I believe Tammy, along with the other members of the entertainment committee, has done a fantastic job bringing a wide variety of acts to this year’s festival,” Chamber Special Events Director Jan Umphrey said. “Anyone should be able to find several acts that appeal to their musical taste.

For more information on the festival, see their website at www.nationalshrimpfestival.com.

City Grill

2200 East 2nd St,  Gulf Shores, AL  36542

251.223.4202

http://www.citygrillgulfshores.com

Looking for a casual dining atmosphere with an upscale twist?  City Grill is the spot.   Opened in 2010 in the former Sunset Cork Room location, this eclectic little eatery has something for everyone.  From lunch to late night, City Grill offers a uniquely appetizing menu and a staff so friendly, you will feel at home your first visit.

The ABC Panini ($7.25) and the Goat Cheese Salad ($7.50) are my lunch time favorites, but one of the most popular menu items is the stuffed burger.  The Bourbon Street Burger ($7.50) has a cajun kick some people really go nuts over, myself included.

If your taste is for seafood or steak, City Grill does it right.   The Ahi Tuna Steak ($19) is well prepared and generously portioned with a tasty wasabi cream sauce that wakes up the palette.  The 8oz Hand Cut Filet ($26) is tender, flavorful, and only gets better when you add a steak topping selection like the peppercorn mustard cream sauce.  Don’t forget the sides.  The rosemary new potatoes, the sautéed garlic mushrooms, or the smoked gouda grits are just a few of the dishes that add a delicious compliment to any entree.

More of a night owl?  This hip hangout serves over 25 microbrews and high gravity beers which pair well with the late night menu.  The place gets hopping on nights when they have live music, so be sure to check their website for the latest updates on happenings at City Grill.

Food:  9

Service: 9

Ambience: 8

Price: 8

City Grill serves lunch Monday - Friday 11am-3pm; dinner Monday - Saturday 5pm-9pm; late night menu available Thursday - Saturday after 9pm.

(Gulf Shores)

The Deen Brothers will be visiting Lulu's Friday April 29th for a book signing and cooking demonstration from 6:00-8:00 p.m.

(ARA) - Some diners are often intimidated to try seafood or may think it's too expensive to enjoy regularly. But with the wide assortment of types and dishes available today, there is an option out there for every taste and any budget. It's easy to find fresh, delicious, affordable seafood meals the whole family will enjoy.

Seafood expert and Red Lobster Executive Chef Michael LaDuke offers tips for navigating your way to a perfect seafood meal.

* Start simple. When eating seafood for the first time, or introducing seafood to kids, start with something simple. Try shrimp as a topping on a salad or your favorite pizza. Shrimp is great seafood for beginners because it is widely available and very reasonably priced.

* Try it grilled. Seafood is often prepared oven broiled or sauteed, but why not try your next piece of fresh fish, such as salmon, grilled over an open flame? "Wood-fire grilling sears in the natural juices of fresh fish while adding subtle flavor," says LaDuke. "Not to mention, grilling is a healthful way to prepare protein-rich seafood."

* Find comfort in familiar flavors. Broadening your seafood horizons is easy when you start with a sauce or topping you already know and love. A well-known seasoning, like Parmesan cheese, or a common crusted topping, like pecans, can be paired with your favorite fresh fish and add a new dimension to your meal. A good fish for seafood beginners is tilapia, because of its mild taste and light texture. Chef LaDuke recommends Red Lobster's new Parmesan-Crusted Tilapia, an affordable selection, that features a creamy blend of cheese and breadcrumbs that is then baked until crispy and golden. This dish is one of several new menu items offered at Red Lobster for less than $20.

* Create your own combination. Next time you're dining at a seafood restaurant, order a combination plate, which allows you to savor multiple flavors and try different preparations at the same time. This lets you discover the type of seafood you enjoy the most. "Red Lobster serves several dishes that pair seafood varieties and preparations together - like our Maple-Glazed Salmon and Shrimp or Wood-Grilled Lobster, Shrimp and Scallops," notes Chef LaDuke. "It's a delicious way to try something new."

* Discover daily specials. A special or standalone menu is a great place to find new or unique dishes to try. "Ask a seafood expert about daily specials and promotions," says LaDuke. "This is often where the chef can get a little more creative with tastes." It also allows you to rely on the advice of a trusted resource to find new seafood varieties like rainbow trout, mahi-mahi or halibut.

* Get great seafood at a great value. Quality seafood doesn't have to cost a pretty penny. Instead, try premium seafood like lobster in a more approachable dish like soup or a sandwich. Lobster Bisque and New England Lobster Rolls are both new menu items offered at Red Lobster, illustrating that top-quality seafood dishes can be affordable.

As you decide what your next seafood meal will be, consider Chef LaDuke's advice and know that even with so many options to choose from, there are a host of great tasting dishes for every taste and any budget. For more information about selecting fresh, delicious, affordable seafood dishes and to learn more from Chef LaDuke, visit www.RedLobster.com.

(PRWEB) June 7, 2010 -- According to Za Restaurant Chef/Owner Mark Valenza (http://zarestaurants.com/page/7154-About-Us) a common preservative used to extend the shelf life of deep water scallops has diners wondering if what they’re being served has gone bad or been contaminated.

Recent events have raised concerns about where seafood is caught or raised, how it is processed, and what methods are used to maintain freshness and prevent contamination.

The National Marine Fisheries Service (http://www.nmfs.noaa.gov/fishwatch/species/atl_sea_scallop.htm), part of NOAA, is not reporting any current scallop bed contamination. The Atlantic sea scallop population remains high and no overfishing is occurring. New Jersey scallops beds are managed under the Atlantic Sea Scallop Fisheries Management Plan (http://www.nefmc.org/scallops/fmp/fmp.html) to maximize scallop yields and protect the beds of young scallops.

“Menu labeling,” says Chef Valenza, ”claiming scallops are day-boat or diver scallops may not be a reliable indicator of whether the scallops being served are fresh and unadulterated.”

The northeast has the largest wild scallop fishery (Placopecten magellanicus). "The New Jersey scallop beds are a national culinary treasury," says Chef Valenza. "I hate to hear anyone has been served an inferior product. It casts suspicion over what should always be premier seafood experience."

Scallops range in both size and quality. The primary differences are ocean (large) and bay (small); fresh and frozen; and day-boat (dry) and preserved (wet). Frozen scallops may be of excellent quality but mishandling, especially during the thawing process, serves up an inferior morsel.

“My special wrath,” says Chef Valenza, “is saved for those processed scallops that are preserved.” Atlantic scallops are preserved with sodium tripolyphosphate (STP) to maintain their moisture during processing and shipping. But the treatment leaves an offensive side effect.

Have you ever had scallops that taste soapy or like iodine? Then you’ve had preserved (wet) scallops. Buying fresh scallops? If they’re as white as a toothpaste model’s smile and/or swimming in liquid, they’re probably preserved.

Here’s the problem, many places play the game of passing off preserved scallops as “day-boat” fresh scallops. This switch can happen at the fish market, wholesale distributor, at a local restaurant or restaurant chain. It’s been going on for years. The reason is cost and availability.

Chef Valenza admits to being wary of ordering scallops when he dines out, especially when the price is out of whack with what a true, fresh, unpreserved day-boat scallop should cost.

Here’s why they call them day-boat and why they cost more. Simply put, as the last scallops caught before the boat returns to port, they haven’t been on the boat for more than a day and they have not be treated with preservatives.

True day-boat scallops can’t travel far because they won’t last more than a few days. But you’ll never taste a better scallop.

At Za, freshly delivered scallops are tested to make sure they haven’t been treated with STP. “We know, just by how they cook,” according to Chef Valenza, if they have been treated they don’t sear properly.

Chef Valenza insists that he will continue to serve scallops at Za Restaurant, so long as he can assure diners they are the real thing.

Za Restaurant, 147 West Delaware Avenue, Pennington, NJ 08534, 609-737-4400. www.ZaRestaurants.com . BYOB, open seven days, outdoor dining available.

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