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

(Orange Beach)

ZEN restaurant in Orange Beach presents a December Wine Dinner by Chef Brody Olive Tuesday December 6th.  Check out this great menu and make your reservations today.

(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

(Orange Beach)

Rafters Restaurant and Sports Bar in Orange Beach has released a new "Home Style" lunch menu being served Monday through Friday from 11:00-3:00.

Rafters is located at:

4725 Main St Ste 228
Orange Beach, AL 36561

(Gulf Shores)

West Beach Grille in Gulf Shores introduces Chef Daniel Monbouquette.  Here is a little bit about him in his words:

Born and raised just outside of Boston, Mass.

Learned to cook from my Nana. I was always in her kitchen throwing balls and shooting pucks off her cabinets till she was tired of the noise. She would make me pull a chair to the stove and help her with dinner. Never realizing that this would be the beginning of my training.

After pretending to be a hockey player, I fell into a cooking by accident. While bartending one night a bunch of cooks walked out of the restaurant and I said I could help out, not realizing I could do a lot of the same stuff they were doing. I enjoyed the night and started to lean towards a career in culinary.

While working in Boulder, Co. for Chef Radick Cerney who was trained by Paul Bocuse, I learned more techniques and flavors than I had ever imagined. I moved to New Orleans to see if I could learn more and found myself in Commanders Palace being trained by Chef Jamie Shannon. In my time at Commanders I also learned at ton about not just food but all that is associated with the restaurant business.

I moved back to Boston and became an executive chef of a few corporate dining facilities, family restaurants and a caterer. I then got a great opportunity to be the banquet chef at the Grand Hotel in Point Clear, eventually to become the Restaurant Chef. Through all of the moving and different jobs I have had the support and love of my wife Lisa and my two boys Elliot (12) and Isaac (10). Hope to see you all at West Beach Grille in the Future.

Live, Love and EAT!!!!

Chef Danny

West Beach Grill is located at:

1154 West Beach Boulevard
Gulf Shores, AL 36542-6200

(251) 948-5300

GULF SHORES, Ala. ­— The 40th Annual National Shrimp Festival Presented by Zatarain’s is now in the books, and several of the food vendors - including the two that sold Cajun Pistols and the winner of the “Best of the Fest” award - have reported record sales. Organizers from the Alabama Gulf Coast Area Chamber of Commerce, which produces the event, are busy compiling numbers, but preliminary indicators show vendors had a very good Festival.

“The crowds were outstanding. The weather was absolutely perfect,” Festival Chairman Ron Kutter said. “I’ve been a part of this Festival for 11 years, and this is my fifth as chairman. I have to say that overall this was one of the smoothest Festivals I’ve had occasion to be a part of.”

During a wrap-up session Sunday evening, Kutter told the 60 or so Festival Staff members that according to tax numbers received by the City of Gulf Shores, several long-time Festival participants had record years. The vendors included Rockin’ Roger’s Cajun Pistols, the Red Wagon booth that sold Cajun Pistols and fried pickles and Boudreaux’s Fresh Seafood Market of Gulf Shores – who took home the title of “Best of the Fest” for their food.

“We started out with great attendance Thursday and Friday,” Chamber Special Events Director Jan Umphrey said. “The crowds increased from the first two days on Saturday, and we were impressed by the number of people that came to the Festival before we shut it down Sunday.”

“From all indications so far, our vendors were happy not just with the crowds, but with the amount of money the crowds were spending,” Kutter said. “One rule of thumb I have is that if the vendors leave happy, I’m usually going to leave happy.”

For the first time in more than two decades, the Festival played host to a sitting governor on Saturday. About the time the festival opened for business at 10 a.m., Alabama Governor Robert Bentleyand his wife Dianne arrived with very little fanfare. They were met by Kutter and Gulf Shores City Council Member and Festival Concessions Co-Chairman Steve Jones. “He wanted to keep this visit under the radar,” Kutter said. “He didn’t want a media circus, but it didn’t take long for people to recognize him.”

Kutter said it took almost an hour for the governor to make it to the middle of the Festival. He spent several hours looking at the art, food and merchandise on display, shaking hands and speaking with anyone who approached him and taking photos with many more.

Bentley spent several minutes with Boudreaux’s owner Chris Schley (pronounced “sly” for broadcast outlets), autographing a Boudreaux’s t-shirt and posing with Schley in front of his “Best of the Fest” award. “I was blown away,” Schley said of the experience. “That was great.”

Umphrey said the Festival has hired a professor from the University of South Alabama to examine the economic impact of the Festival on the area’s economy. “We had more than 1,500 people that filled out an extensive questionnaire that will be compiled by Dr. Semoon Chang at USA,” she said. “We far exceeded the number he expected to collect, and it just goes to show how much people that go to the Festival realize what their attendance means to us down here. That they would take time out to answer economic questions in the middle of the Festival just blows me away.”

Umphrey said any information to come out of the study would be weeks away, but that organizers can’t wait to see the results. “We think we’ve always had a pretty good handle on the economic impact the Festival has,” she said. “But this will be able to give it to us in concrete terms.”

GULF SHORES, Ala. ­— The 40th Annual National Shrimp Festival Presented by Zatarain’s is underway, and organizers have chosen the vendors they believe represent the best of what the Festival has to offer. Winners were chosen in the food, fine arts and arts and crafts categories.

The winner of the coveted “Best of the Fest” award for food won’t have to go far to bring the ribbon home. Boudreaux’s Fresh Seafood Market of Gulf Shores impressed judges with their “Mama’s Crab Cakes,” Southern fried shrimp and fried blue crab claws. One of the judges – whose names are not revealed – said the fare from Boudreaux’s really impressed him. “That’s good old-fashioned festival food at its finest,” he said.

Owner Chris Schley (pronounced “sly” for broadcast outlets) said he almost did not get his booth open in time to take part in the competition. “We were sweating it,” he said. “You have to have your booth open by a certain time, and we were literally a minute or two away from being disqualified.”

With the opening behind him, Schley was in the middle of his lunch rush when he saw several Festival officials walking to his booth. Festival Chairman Ron Kutter asked to speak with him and then informed him of the win. “The judges had me scared when they came up,” he said. “After they told me I won, you couldn’t slap the smile off my face.”

Taking home the “Best in Show” award in the fine arts category was photographer Liv Colbert of Cumby, Texas. First place went to sculptor Tony Krysinsky, second place to jewelry designer Queen Uokes Ra of Regal Adornment, and third place went to sculptor Michael Young of M & H Wooden Designs.

“I was very impressed with the works our exhibitors have brought to the Festival this year,” Festival Fine Art Chairman Ron Arnold said. “I’ve been doing this for a number of years, and the quality of work our exhibitors display never ceases to amaze me.”

In the Arts and Crafts category, first place went to Brian Nettles of “Nettles Pottery” and second place went to Evie Davis of “Shabby But Chic” clothing in Pensacola. Third place went to jewelry designer Serge Hung.

“The imagination and the creativity of our Arts and Crafts exhibitors is probably the best I have ever seen,” Festival Arts and Crafts Chairwoman Judy Fitts said. “I would put the caliber of our exhibitors up against most any other festival.”

Chairman Kutter said he was duly impressed with the overall quality of the food vendors the fine arts exhibitors and the arts and crafts vendors. “There’s a reason we attract 300,000 people to our Festival,” he said. “We have the best exhibitors, the best food and the best entertainment. Anyone who doesn’t come pay us a visit this weekend will really be missing out on a great experience.”

The Festival runs through Sunday where Ala. Hwy. 59 meets the beach in Gulf Shores. Hours are 10 a.m. until 10 p.m. Thursday through Saturday and 10 a.m. until 5 p.m. Sunday.

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

It’s only a few weeks until the 40th Annual National Shrimp Festival Presented by Zatarain’s takes place in Gulf Shores, and organizers are on the lookout for people that would like to volunteer during the Festival. Sponsored by the Alabama Gulf Coast Area Chamber of Commerce, the Festival will take place Oct. 13 – 16 where Ala. Highway 59 meets the beach.

Ron Kutter is in his fifth year as chairman of the Festival. He said the primary reason for the success of the Festival is the volunteers. “We have 100 or so volunteer staff members who spend four days at the Festival from before it opens to after closing,” he said. “These staff volunteers along with 500 to 600 more volunteers - who work in every area from the Children’s Activity Village to our retail and concessions booths - are the real reason the Festival is always as successful as it is.”

According to Kutter, most volunteers spend just a few hours of their weekend working in the Chamber’s booths. The volunteers do everything from manning information booths to selling official festival souvenirs and everything in-between. These volunteers can be spotted by the Committee T-shirts they receive for volunteering at the festival. “These are special t-shirts,” he said. “Anyone can buy an official Shrimp Festival t-shirt, but these shirts are only given to volunteers,” he said.

“The volunteers truly make this a community event,” Chamber Special Events Director Jan Umphrey said. “They take pride and ownership of the festival.”

The festival is the only fundraiser of the year for the Chamber. “Our Chamber’s success is directly tied to the success of the festival and the revenue it brings to the Chamber,” Festival Concessions Chairman Steve Jones said. The Chamber makes money through the sale of festival space, sponsor fees, festival souvenir retail booths and concessions.

Kutter said while a great number of Festival volunteers come from member businesses, volunteers from outside the Chamber are welcome as well. Umphrey said there is no typical Festival volunteer. “Some are area residents. Some are condo owners that come down for the weekend and volunteer. Some are retired,” she said. “Still others are from out of town, and stay in a condo or motel for the weekend. Outside of the few hours they help us, they’re here enjoying the food, music and art of the festival.”

Volunteers normally sign up for one four-hour shift during one day of the Festival. “But if they want to volunteer for more than one shift, we can usually accommodate them,” Jones said.

Jones said his concessions booths alone utilize almost 300 volunteers. “I can’t say enough about these volunteers who stick their hands and arms into ice-cold troughs to pull out drinks for Festival patrons,” Jones said. “Every one of them I’ve had has jumped in with no complaints and did whatever they were asked to do. They make our booths run smoothly - and they do it all for a t-shirt.”

“We love our volunteers,” Umphrey said. “Anyone who wants to help us can just give us a call at the Chamber and we’ll find something for them to do.” Volunteers may also sign up by going to the Festival website at www.alagulfcoastchamber.com/pages/ShrimpFestival, and click on the Volunteer link.

“It’s a few hours of hard work,” Umphrey said. “But it’s the most fun you’ll have working hard. I guarantee it.”

(ARA) - Nothing says summer more than backyard barbecues - and no mouth-watering outdoor meal is complete without hot dogs.

Entertainer Nick Cannon is getting in on the action and teamed up with contest sponsor Pepto-Bismol to be "Grill Master" of this year's Nathan's Famous Fourth of July International Hot Dog Eating Contest.

This Coney Island contest draws Major League Eaters, aspiring underdogs and footlong-aficionados from across the country. The event has become an iconic part of the holiday celebration and serves as America's unofficial kick-off to summer.

"You better believe I know my way around a grill, but my skills are so good, that sometimes my party guests eat a little too much," says Cannon. "That's why I keep Pepto on-hand at the house. I know it's got my guests covered, just like it has the contestants covered at Coney Island."

As barbecue connoisseur, Cannon shares some of his best advice to help make sure your next summer party is a success:

* Organization is the name of the game: Estimate the number of guests coming so you know how much food to buy and prepare. Once you are ready to start cooking, bring everything you'll need right out to the grill area, including utensils, serving plates, spices and sauces, so you can keep chatting with your guests outside and won't have to keep running back and forth to the kitchen.

* Give it a rest: Larger cuts of meat (like steaks) benefit from resting once off the heat, and before they are sliced up and served. Allow meat to rest for 10-15 minutes before cutting to help the meat retain its juices and flavor.

* Put a lid on it: Get to know the best way to cook up your favorite foods. Traditional grilling foods - small steaks, burgers, chicken, fish - do best over direct heat (fire directly under the food), while thicker meats like roasts, brisket or pork shoulder benefit most from indirect heat (fire off to the side). No matter which way you're cooking, it's always best to keep the grill lid down - and don't peek too much! Heat escapes every time you open the lid.

* Get creative: Beyond the traditional hot dogs and hamburger favorites, try skewering innovative items like shrimp or pickles. Fruit, like mango and peach, can also be great grilled. Virtually anything in your fridge will taste better with some classic charcoal flavor.

* Relish the friends, food and fun: Try to prepare appetizers, sides and desserts ahead of time so you can enjoy your guests' company and the awesome food you've offered. Be sure to keep some Pepto on hand in case you enjoy it a little too much! This way, you can keep the party going all night.

Summertime is a season to celebrate all that the good weather can offer. If you want to join in on all the summer fun that Pepto has planned with Nick and others, like the Facebook page at www.facebook.com/peptobismol.

(Gulf Shores)

(ARA) - Summer brings with it abundant sunshine, fresh foods and fun activities which is why the season inspires many people to be happy and healthy. With a few simple tips, you too can refresh your lifestyle and feel your very best.

Chelsie Hightower, the Emmy-nominated professional dancer from the hit show "Dancing with the Stars," has put together some healthy lifestyle tips:

1. Make healthy meal choices. "I personally love sushi. Fish and vegetables are essential for my weekly protein, and it's even healthier with brown rice," says Hightower.

2. Hop in a steam bath. After working out, steam helps relax sore muscles and boost your immune system.

3. Use summer as a reason to try new activities. Take hikes, go swimming, or learn yoga.

4. Keep a food journal. Once you see everything you eat written down in front of you, it's easier to make more realistic goals and changes.

5. Dance to your own beat. Realize that no two body types are the same and what works on others won't necessary work for you. You need to understand your own body's rhythm and set realistic goals.

6. Make healthy food more interesting with unique and delicious recipes. "I enjoy finding recipes online and then trying them at home. Old London has some great recipes on their Facebook page," Hightower says.

One of Hightower's favorite recipes combines the tropical flavors of Hawaii for the perfect, healthful summer treat packed with whole grain and fiber:

Coconut Pudding of Oahu

Ingredients:
2 boxes of Old London Melba Toast Unsalted Whole Grain or Classic
2 cup sweetened shredded coconut
2 1/2 cups canned cream of coconut (such as Coco Lopez)-once you open the can stir the contents well.
2 cups light coconut milk
1/2 cup sugar
1 tablespoon vanilla extract
6 large eggs
Vanilla bean ice cream (optional)

Directions:
1. Preheat oven to 350 F.
2. Arrange one box of Melba Toast in a 13-by-9-by-2-inch glass baking dish.
3. Sprinkle with half of the coconut, top with remaining box of Melba and remaining cup of coconut.
4. In a separate bowl, combine cream of coconut, coconut milk, sugar and vanilla in heavy large saucepan.
5. Stir over medium heat until sugar dissolves and mixture is just warm; remove from heat.
6. In a separate bowl, whisk eggs to blend then add to warm milk mixture.
7. Pour mixture over toasts in baking dish using back of spoon to push bread gently into milk mixture.
8. Let stand 15 minutes then bake until pudding is set and golden brown, about 50 to 60 minutes.
9. Top with a scoop of vanilla bean ice cream (optional).

Energize the spirit, enrich the mind and toast to your health by making Old London a part of your everyday active, healthy lifestyle. Old London's better-for-you snacks product line Melba Snacks, Melba Toast and new Bagel Chips come in bold flavors, such as Spicy Cheddar, Sesame and Sea Salt to pair up with any topper, dip or spread for a nutritious mid-day snack, party appetizer or unique, Hawaiian-inspired recipes, available on Old London's Facebook page at www.Facebook.com/OldLondonFoods.