Download - 0913 estero

ESTEROLIFESTYLEMAG.COM | SEPTEMBER 2013 1ESTSTEEEERROROROROROROEEEEEEEEEROEEEEE OE OR LILILILIFIFIFLLILLLLILLL ESTESESTESSTSTSTSTSTYLEYLEYLEYLELELELEEEEYLEYLYLEEMMMMAMAGMAGMAGMAGMMAGM .CO.CO.COCO.COMMMMMMMMM ||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

SEPTEMBER 2013 Living the Sweet Life: International Dining, Best Bakeries & Eateries

SweetLifeMakingdessert is no piece of cake

A comprehensive approach to higher education

www.fgcu.edu

Science / Technology / Engineering / MathematicsVisual & Performing Arts / Humanities / Music / Education

Health Professions / Business

From companionship and fun, to comfort and love, your pet is an essential part of your life. We understand this perspective. So when your pet needs emergency medical attention, or your veterinarian recommends specialty care, we are ready to provide services in an ideal, caring environment.

PROFESSIONAL SERVICES:

IMAGING & DIAGNOSTIC:

PROCEDURES & EVALUATION:

239.992.8878fax

www.flvrc.com

24 hr Specialty & Emergency Care

6

DEPARTMENTS

SCHOOL LIFE

10 Back to School in a Big Way A look at what’s new from elementary to high school

DINING STYLE

14 Estero Eats: Flavors From Around the Globe A culinary adventure around the world from Europe to the Orient

28 Gorging in a Garage The latest Model A eatery adds class to the typical beer-and- burger joint

COVER STORY

20 Sweet Life: Making Dessert is No Piece of Cake The artistry behind gourmet treats from your local culinary artisans

SCENE ON SITE

34 Estero Chamber of Commerce

SEPTEMBER 2013contents

20

10

14

PUBLISHER Gary Israel

EDITOR-IN-CHIEF JP Faber

ASSOCIATE EDITOR Danielle Tarrant

ASSOCIATE EDITOR Ivette Figueroa

CREATIVE

CREATIVE DIRECTOR Melanie Geronemus Smit

ART DIRECTOR Alexander Hernandez

GRAPHIC DESIGNER Jason D’Auria

MARKETING

CHIEF MARKETING OFFICER Dawn Rahicki

EVENTS PLANNER Suzanne Holtermann

WRITERS

SENIOR WRITER Laura Cummings Gates, Bruce Turkel

PHOTOGRAPHERS

Laura Cummings Gates

Downtown Photo/Fort Lauderdale

Dreamfocus Photography

ADVERTISING SALES

Gary Israel

Jill Horowitz

Rona Levenson

Sally Nicholas

Beth Tache

LIFESTYLE PUBLICATIONS, LLC

CHAIRMAN Gary Press

PRESIDENT Jim Norton

3511 W. Commercial Blvd., Suite 200Fort Lauderdale, Florida 33309 954.377.9470 | fax 954.377.9418

www.lifestylemagazinegroup.com

©2013 Lifestyle Magazines are published by Lifestyle Media Group, all rights reserved. Lifestyle Magazine

is a monthly advertising magazine. All contents are protected by copyright and may not be reproduced without written

consent from the publisher. The advertiser is solely responsible for ad content and holds publisher

harmless from any error.responsible for ad content and holds publisher

harmless from any error.

EsteroLifestyle

ESTEROLIFESTYLEMAG.COM | SEPTEMBER 2013 7

Assisting Buyers, Sellers, Investors & International Clients

www.EsteroHomeSales.com 21105 Design Parc Lane, Suite 3, Estero, FL 33928

It’s about a desired convention… a convention meant to capture the luxury and bliss of the Southwest Florida lifestyle.

If you’re dreaming of beautiful white sand beaches and pristine golf courses in natural preserve settings, you’ve come to the right place.

In our world,SURF& TURFisn’t about cuisine.

Welcome to the Lifestyle.Our featured communities include:

Miromar West Bay Grandezza The Brooks Wildcat Run

Judi GietzenCell: [email protected]

2013 BEAR Executive Secretary2013 WCR District 5 Vice President

2012 President, WCR Bonita Springs-Estero2012 Board of Director Bonita Springs-Estero Board of Directors

2012 Estero Chamber of Commerce Membership Chairman2012, 2011, 2010, 2008-2006 Top Producer Award

2012 WCR Realtor Member of the Year Award recipient2012 WCR Entrepreneur of Year Award recipient

Assisting Buyers, Sellers, Investors & International Clients

Alana ConsoloCell: 239-848-7080

[email protected]

2013 WCR Bonita-Estero VP of Membership2012 WCR Bonita Springs - Estero Community Outreach Chair

2012 WCR Rising Star Award recipient

Owner/Broker Realtor®

8 SEPTEMBER 2013 | ESTEROLIFESTYLEMAG.COM

Thanks, Estero, for welcoming Estero Lifestyle Magazine into your homes and making us part of your lives. I can still remember the initial comments from our readers as we launched in September 2010. The overwhelming response was… “Congratulations, Estero Lifestyle Magazine, for fi nally giving Estero something to call its own. At last someone recognizes that Estero can stand on its own merits and no longer needs to be lumped into Bonita Springs or South Ft. Myers as so many other publications continue to do. And we applaud your advertisers for recognizing that as well!!”

Although at times we reach out beyond our community to bring you dining, businesses and people making a difference that we hope you will appreciate, our mission remains today, as it was three years ago, to bring you the people, places and events that contribute to making the Estero ‘lifestyle’ all it can be. And look at many changes to our community in just three short years!!

We have uncovered so many interesting people in and around our community. We have delighted in bringing you the area’s fi nest dining as well as community and philanthropic activities that make the Estero ‘lifestyle’ so meaningful. We have been the proud voice promoting all that is good in Estero. We have brought to life the excitement on ice of the Florida Everblades, the non-stop successes of Florida Gulf Coast University athletics (Go Dunk City!!), the dozens of programs

and activities at our area shopping meccas, Germain Arena and our own Estero Community Park as well as the many, many people who are making a difference in our community. We have strived to offer you the ‘best of the best.’ We hope you have enjoyed the ride and will continue to do so. We remain focused on our mission.

Much of this month’s issue is dedicated to food. Our cover story is dedicated to the ‘sweet tooth’ in almost all of us!! From cupcakes to donuts and pastries. And from macaroons to chocolates and truffl es you will learn a satisfying solution for sweets.

This area also offers a multitude of fl avors from around the world. Enjoy just a few selections that we have uncovered.

And, we have a new ‘neighbor’ moving in this month at Miromar Outlets. Ford’s Garage is bringing its highly detailed, themed restaurant to Estero. Burgers will never be the same!!

As we wind down with the last

‘offi cial’ holiday of the summer (and the heat too!) and head into the busy fall and winter seasons, I would like to thank all of our wonderful advertising partners over these past three years. You have enabled us to have a tremendous impact on our community. And to our faithful readers, I want to thank you for the amazing support. I appreciate your kind words and compliments as well as your encouragement and many suggestions. After all, Estero Lifestyle is for all of you!!

As always, you can reach me at gisrael@lmgfl .com

Until next month, remember to…Enjoy the Lifestyle

GaryGary Israel, Publisher

Estero Lifestyle Magazine

sep

tem

ber

20

13from the publisher

HAPPY BIRTHDAY! CELEBRATING OUR 3RD ANNIVERSARY!

As Estero students return to the classroom this fall, they’ll fi nd a few changes, including some new friends – because all of Estero’s K-12 schools increased student enrollment this year.

Here’s a look at what’s new, from elementary to high school…

PINEWOODS ELEMENTARYPrincipal: Leslie Gunderson2013-14 Enrollment: Approx. 950 (+60 from last year)

Pinewoods will celebrate its 20th

birthday this year. Imagine the thousands of children who have walked through those doors.

The entire county will be using new texts in both reading and math. Teachers will be engaged in training at the beginning of August on the implementation of Reading Street and Go Math.

Pinewoods teachers reported back to work early to attend Kagan Cooperative Learning training. This training is about engaging students in their learning and working cooperatively with one another. It’s a research-based program proven to increase academic achievement.

New Nickname

Members of the Florida Gulf Coast University Men’s Basketball team visit each week to read with third

graders. The entire team participated in an A+ Celebration Day and dubbed Pinewoods “Dunk City Elementary.”

What makes Pinewoods Elementary unique?

“While we are a big school with over 900 students and 100 staff members, we have a small school feel,” Principal Gunderson says. “We care about each other, celebrate each other’s successes and help one another when needed.”

THREE OAKS ELEMENTARY SCHOOLPrincipal: Vicki Parks2013-14 Enrollment: 804 (+23 from last year)

A new addition to the administration is Assistant Principal Brian Geise. Speaking of additions, the school has added classrooms for 1st – 3rd grades, with eight classes each.

Curriculum Updates

The school is renewing its status as a National Core Knowledge visitation site. Grade level teams of teachers have been working to integrate The Core Knowledge Foundation’s sequence with the state of Florida’s requirements for the Common Core Standards.

Teachers are writing curriculum

maps through “Big Ideas.” The plans will be submitted to the School District and the Core Knowledge Foundation for approval in August, as the school prepares for a site visit from the Foundation this Fall.

What makes Three Oaks Elementary unique?

“When a child enrolls at Three Oaks Elementary, the entire family becomes part of our school family,” Principal Parks says. “We will all do whatever we can to ensure that our students are happy, challenged and successful. The friendships and relationships are everlasting.”

THREE OAKS MIDDLE SCHOOLPrincipal: Michael Carson2013-14 enrollment: 947 (+55 from last year)

Two new teachers come on board (making 55 full-time teachers), and the media center is being remodeled to accommodate a computer lab moved from a classroom. This provides additional classroom space to meet the demands of increased student enrollment.

Also new: Cape Academy will allow students to test for certifi cation in Microsoft PowerPoint and Word. And

Back to schoolin a big wayEstero adds teachers, classes, and more this yearBy Laura J. Cummings Gates



three Oaks Middle tied with Gateway Elementary for the highest number of students (30) in the district with a perfect score on the FCAT.

What makes Three Oaks Middle School unique?

“Three Oaks Middle School is family oriented, with the focus on high expectations for student learning while providing opportunities in advanced and gifted classes, technology, orchestra, chorus, jazz band, guitar, clubs, sports and events,” Principal Carson says.

ESTERO HIGH SCHOOLPrincipal: George Clover2013-14 Enrollment: 1,689 (+100 from last year)

The EHS cafeteria has been renovated and updated to allow for additional, modern serving lines and seating. Meanwhile, with the help of administration, boosters and student government, a new, 2 ½-story band tower has been constructed for conducting marching band and

auxiliary practices and perfecting marching formations. Estero also has a new band director.

Speaking of towers: JROTC’s repelling tower and leadership obstacles are now up and running.

New Staff and Courses

Estero is adding four Teacher Leader positions. Teacher Leaders will assist teachers in the classroom, model best practices and assist in staff-wide professional development. Estero Football looks forward to another winning season with new Football Coach Mark Jackson.

As the Hospitality and Tourism Academy and AICE (Cambridge) program grow, new classes are being added. Sports Marketing will be offered through the Academy of Hospitality and Tourism, and AICE Photography will be offered through the Cambridge Program.

What makes Estero High unique?

“Our talented students, dedicated athletes, caring staff and supportive community make Estero a truly special school,” Assistant Principal Kathleen Jasper says.

DISTINCTIVE HOME REMODELER

Flor ida L icensed Contractor CBC1255349

Meet with our award winning interior designers and enjoy receiving new and fresh ideas for your remodeling project.

P R O V I D I N G A N E X P E R I E N C E T H AT E N R I C H E S L I V E S A N D R E F I N E S H O M E S

Showroom Hours: 9-5

www.ReedDesignBuild.com


Congratulations!!!

www.realtyworldfl.com | (239) 495-9968

21301 S. Tamiami Tr. Estero, Fl. 33928 (Corner of US 41 and Corkscrew Rd.)

Joe Pavich, Sr.

Broker/Owner

S E R V I N G E S T E R O S I N C E 1 9 9 8

featured HOME OF THE MONTH- Lighthouse Bay -$298,000

10841 Crooked River Rd. #203

Magnificent 2 bed + den, 2 bath, Eatin Kitchen w/Breakfast bar & Butlers Pantry!

2429 sq. ft. a/c; 3086 total sq. ft. Great view, 2 car attached garage!

Call Donald Dest (239)-560-9462

Realty World June

Top Seller & Top Lister

Joe Pavich Jr.

Top Seller

Joe Matarrazo

Top Lister

Best Break from ShoppingFRANCE: BON APPETIT FRENCH BISTROMiromar Outlets, 10801 Corkscrew Road, EsteroEntrees: $13 - $17

Although you’ll fi nd Bon Appetit in the middle of the Miromar Outlets food court near Playland, this French Bistro is a world away from the bustle of busy shoppers. The sunlit outdoor patio and lace-curtained cafe invite passersby to linger over some crepes and coffee.

When you enter, you’re sure to be greeted with a hearty, “Bonjour!” Owners Jean-Jacques Chabert and his wife France Maurice relocated to Southwest Florida from the Provence region of Southern France about three years ago.

“We know the French kitchen,” Jean-Jacques says in his thick accent. “We try to have the same service as we have in France.”

The owners love to talk with guests who have traveled the French countryside. A photo of a lush fi eld of lavender, taken from their home in France, adorns the wall inside the bistro and serves as a conversation starter.

For those who speak their native language, Chabert and Maurice host an hour of French conversation every third Friday of the month. They invite guests to sip some Pinot Noir and relax with friends as they experience a bit of France in the midst of the mall.

One dish to try at Bon Appetit is the Coq au Vin, starring baked chicken in a homemade wine sauce, served with a baguette and gratin dauphinois (a creamy potato dish from the Dauphine region of southeast France). The traditional crepes come in sweet or salty, serving as entrees when paired with smoked salmon or ham and eggs.

Top off the experience with a sweet profi terole dessert, featuring choux pastry balls fi lled with ice cream and topped with chocolate ganache and whipped cream.

Feeling adventurous? Couldn’t get away for the summer? Here’s some good news: You can enjoy the fl avors and feel of international travel, all within 10 miles of home.

While steak and seafood dinners are nice, sometimes our taste buds cry out for something new. Take a trip around the globe with us, as we sample the international cuisine of Southwest Florida.

We set out to fi nd authentic fl avors. No Americanized versions. We wanted the real deal: Restaurants owned and operated by immigrant families, bringing their generational recipes from the motherland straight to our table.

We found our palates pleasured by new sauces and seasonings made from spices and herbs rarely used stateside. On our journey, we visited Europe, the Mediterranean, the Orient, and the islands of the Pacifi c. Join us on this culinary adventure around the globe in less than 20 minutes.

ESTERO EATS: Flavors from

around the globe

By Laura J. Cummings Gates


Best Place to Meet up with FriendsITALY: MARSALA ITALIAN EATERY & PIZZERIA20321 Grande Oaks Shoppes Dr., EsteroEntrees: $13 - $21

Stephen Marsala grew up in a large Italian family. His father was a Sicilian immigrant who landed in New York in January 1963 and liked to cook big Italian meals.

“The food we serve is just like we ate at home,” Marsala says.

Marsala’s is a family business, with several of the brothers operating as partners. Stephen is the general manager and the face of Marsala’s. He treats his guests like family and loves when his Northeast customers tell him the pizza or pasta tastes better than back home.

Marsala’s serves authentic New York-style

pizza and has quite a local following. Some of the favorite entrees at Marsala’s include Pasta a la Vodka, Pasta Bolognese, and the selection of veal dishes: Veal Parmigiana, Veal Marsala, Veal Picatta, Veal Francese and Veal with Artichoke Hearts.

Don’t leave without trying the garlic knots, served soft and buttery fresh from the brick oven. Top off your experience with a sweet classic Italian treat like tiramisu, cannoli, or spumoni.

Best Place for Quiet ConversationGREECE: ZORBA’S GREEK RESTAURANT9106 Bonita Beach Road, Bonita SpringsEntrees: $13 - $26

The hostess may not be the fi rst to greet you as you enter Zorba’s. “Whatcha doin’?” calls Georgie, the friendly green parrot, from his perch outside the front door. The 8-year-old parrot is a fi xture of Zorba’s and one of the few things that didn’t change with the restaurant’s remodel last fall.

The small stone pillars and statuettes, rich wooden booths, Greek music, and paintings of the Greek countryside invite guests to experience Mediterranean cuisine in a relaxed and peaceful place. Owner Polixeni Euse carries on the tradition started by her parents, Sofi a and Panagiotis Vardoulias.

“The owners were born and raised in Greece, and they learned all their recipes from their parents, passed on from generation to generation,” Euse says.

While the updated menu includes some “modern” Greek dishes, like Orzo Me Thalasina, most of the menu centers on traditional Greek fare. Octapodi (grilled octopus) is the No. 1 menu item. This delicacy is marinated in lemon juice and Mediterranean spices for 24 hours before grilling.

Other popular menu items include tender Lamb Chops, Dolmathes (stuffed grape leaves) and Souvlaki – pork tenderloin medallions skewered with grilled onions, peppers and tomatoes, served over a grilled pita.

Zorba’s is closed the first two weeks of September but reopens the third week, bringing in roving belly dancers during season (late October through May) on Friday and Saturday nights.

Best Date-Night LocationTHAILAND: SUSHI-THAI TOO25301 Tamiami Trail S., Bonita SpringsEntrees: $12 - $27

Before ever hitting the front door of Sushi-Thai Too, the stage is set for a relaxing and elegant evening, with lush plantings lining the walkway. Once inside, the soft oriental music and organic decor create a sense of peacefulness.

The owners, Chef Sathit “Todd” Boonyavairoj and his wife, Torong, hail from Thailand, delivering traditional recipes like Thai Curry and Pad Thai Noodles. Adding dimension to the experience, they’ve also brought in a team of sushi chefs, along with an array of Japanese menu items.

The diversity of the menu may prove slightly overwhelming to those unfamiliar with Asian cuisine, but the friendly staff is happy to educate novices on the differences between Pad See-ew and Pad Lad noodles, or sushi and sashimi.

Most of the staff, including the general manager, go by American nicknames. “Pop” (much easier to pronounce than Chinnapron-Thienth Ongkham) immediately puts guests at ease with his genuine smile and willingness to please.

The most popular menu items include Thai Curry, Pad Kee Mao Noodles, and the Spicy Tuna Roll. Many customers order from both the Thai and Japanese sides of the menu, experiencing a fusion of flavorful dishes.

Despite its reputation, many Thai dishes are not overly spicy – although they’re served with spices and condiments on the side, for those who appreciate more heat.



Many travelers of Bonita’s main thoroughfare might never have noticed Tortilleria La Rancherita, tucked back from the road in the Hispanic part of town. If you’re looking for ambiance, this isn’t the place. But for those in search of fl avorful and authentic Mexican food, it’s worth stopping in.

Owned by Chef Paul Judice and his wife Yesenia, this is a tortilla store, Mexican market, and restaurant wrapped into one. The corn tortilla machine in the back produces about 5,000 fresh and hot tortillas daily, which are sold by the kilogram. The tortilleria also sells fl our tortillas made at a sister location in Immokalee.

While tortillerias are found on every street corner in Mexico, they’re rare in the United States and missed by many Central American immigrants. When Paul married Yesenia, a former migrant worker from Hidalgo, Mexico, he recognized the need for a local tortilla shop. The couple also wanted to bring authentic Mexican fare to the table, which they have been successfully doing for 14 years.

The corn tortillas add fl avor and texture to tacos and other dishes. The restaurant offers no formal dinnerware – disposable plates and utensil help keep prices low – but it does offer a genuine taste of Mexico.

The fl avors are deliciously loud (the heat can be toned down upon request). Don’t miss the homemade guacamole, chockfull of chunky avocado. Also try the fl autas (crispy fl utes) fi lled with chicken or shredded beef and topped with Mexican cream.

Best Fusion of Flavors HAWAII: ROY’S HAWAIIAN FUSION CUISINE26831 South Bay Dr., Bonita SpringsEntrees: $20 - $40

Thankfully, Roy Yamaguchi wasn’t good at sports.“He went into home economics instead; now he has an empire,”

says Wade Lowe, general manager of Roy’s, which specializes in fi ne seafood with an Asian fl are.

Award-winning Chef Yamaguchi owns 31 restaurants – most in Hawaii, Florida, and California, with one in Japan and one in Guam. Having trained at the prestigious Culinary Institute of America, the Japanese-born Yamaguchi returned to his roots for inspiration, creating what he calls “Hawaiian Fusion” cuisine.

The magical combination of European techniques, Asian fl avors, and Hawaiian hospitality results in a dining experience unlike anything offered elsewhere.

A local favorite is the Hawaiian Style Misoyaki Butterfi sh, a mild Alaskan cod, marinated in lemon ginger soy sauce for up to 24 hours before it’s baked.

“It becomes a very buttery, creamy, rich-fl avored dish without the strong seafood fl avor,” Lowe says.

Rivaling the Butterfi sh in popularity is a Bonita exclusive, created by Chef Jason Grasty. The Pink Peppercorn & Herb Crusted Halibut stars another fl aky whitefi sh, seasoned and served atop a tantalizing blend of sauteed vegetables and parmesan gnocchi. The melted cheese and buttery, yet earthy, sauce – Shiitake Scampi Beurre Blanc – make this one delectable dish.

Menu items change seasonally, and other seafood favorites include the Crispy Whole Snapper, featuring fi sh caught locally in the Keys. The Aloha Hour, from 4-6 p.m., brings $6 appetizers and drinks. Don’t miss the Crunchy Golden Lobster Potstickers, served with spicy Togarashi Miso Butter sauce.

Best Lunch Break LocationMEXICO: TORTILLERIA LA RANCHERITA26751 Old 41 Road, Bonita SpringsEntrees: $7 - $12

Devoted to Excellence in Health Care

Health care that lets kids be kids in Southwest Florida.

teens.

The Lee Memorial Health System Foundation has launched a capital campaign to build America’s newest children’s hospital – a 128-bed facility adjacent to HealthPark Medical Center. To learn more, call the Foundation at 239-343-6950. Caring People, Caring for Kids

ESTEROLIFESTYLEMAG.COM | SEPTEMBER 2013 19ESTEROLIFESTYLEMAG.COM | SEPTEMBER 2013 19

Early detection of cancer saves lives. AutoNation has partnered with

IndyCar Champion Driver Ryan Hunter-Reay in the fight against cancer.

We’re raising funds and awareness, from coast to coast. Together we can

win this race.

To make a donation, please visit

RacingForCancer.org

AutoNation.com

”If my mother had discovered her cancer sooner, she could be alive

today.” - Ryan

Ryan Hunter-ReayIZOD IndyCar Champion

Sweet Lifemaking dessert is no piece of cakeBy Laura J. Cummings Gates

Satisfying a sweet tooth is easy in Southwest Florida. Whether

it’s cupcakes, donuts, truffl es, or pastries, you don’t have to

drive far for gourmet treats.

Making tasty desserts takes much longer than eating them.

Local bakers start working long before sunrise to produce fresh

bread and cakes each morning. And that’s only half the job.

Here are the stories behind some artisans who decorate their

treats with style, presenting desserts that are as lovely as they

are tasty…



Four years ago Grace Bolen left corporate life and entered the sweet life. She traded her briefcase for an apron and opened a

cupcake shop in Naples.“I’ve always loved sweets,” she says. “I’m the

kind of person who likes to check out the dessert menu before the regular menu and plan my meal around that.”

Today, Grace & Shelly’s Cupcakes has fi ve locations in Southwest Florida, including one at Coconut Point Mall. A sixth is opening this month in Milwaukee, the hometown of Bolen’s business partner, Shelly Stayer.

Bolen’s background in fi nance and accounting helps with running the business, but when it comes to the creative side, Bolen is self-taught.

“I’ve always been kind of a foodie,” she says. “I love to try different things.”

Grace & Shelly’s makes about 40 different cupcake fl avors, each topped with a scrumptious swirl of icing and delectably decorated. About 15

fl avors are featured in the store each day on a rotating schedule.

For a small sampling of sweetness, there are miniature cupcakes, which Bolen refers to as “shooters.” Regular-sized cupcakes are $3.45 apiece, with discounts on larger quantities. Grace & Shelly’s also offers double-sized jumbo cupcakes, as well as giant cupcakes – the equivalent of a small cake. They’re especially popular for birthdays and bridal or baby showers, Bolen says. The store also sells Royal Scoop ice cream.

Bolen oversees daily operations at all fi ve locations, and Stayer concentrates on marketing the brand. Sharing a passion for sweets, the two paired up in 2011.

While Bolen has hired bakers and decorators to help with the growing business, she still takes the lead for special events.

“I like to personally take care of all the weddings and large party orders,” she says.

From Accounting to Cupcakes


When Bolen opened Gracie’s Cupcakes in 2009, she would start baking at 5 a.m., then decorate until the shop opened at 11. Cupcakes are still baked fresh daily at the Naples Fifth Avenue and Bell Tower Shops locations (and delivered to other locations each morning).

Best-selling fl avors include Red Velvet, Brown Sugar Caramel, and Coconut Snowball. New fl avors are developed from customer suggestions and experimentation of the baking staff. Bolen’s 11-year old daughter, Isabelle, created Izzy’s Chocolate Chip.

“It tastes very much like a chocolate chip cookie,” Bolen says. “It combines all the things she loves.”

One of the most unusual fl avors is Maple Bacon, served on the weekends. It’s vanilla cake topped with maple cream cheese frosting and sprinkled with cinnamon and bacon.

“It’s almost like breakfast,” Bolen says. “I think the sweet-and-salty combination is really popular.”

Grace & Shelly’s has been featured on TLC’s “Cake Boss,” and their cupcakes have been enjoyed by celebrities like Glenn Beck. The Coconut Point store is located between Ruth’s Chris Steakhouse and Bice Grand Cafe and is open daily from 11 a.m. to 9 p.m.

Grace & Shelly’s Cupcakes

Coconut Point Mall (23151 Village Shops Way, #113)239.949.9797Happy Hour: 25 percent off dine-in from 3-6 p.m. Monday-Friday


What’s life without fresh baked bread? Passed down through four generations, baking bread and pastries has been

a way of life for the Olesen family. Kevin Olesen grew up in his family’s bakery in Wisconsin. Now he and his father Michael have brought this family tradition to Bonita Springs.

They begin baking at midnight and fi nish up around 7 a.m. each morning. It’s not a schedule most people would like, but it’s the only lifestyle these men have known.

“I spent my life at the bakery,” says Michael, whose grandfather emigrated from Denmark when he was 11 years old, starting a bakery in Racine, Wis., in 1949.

“In his 20s, he decided to take a leap and got some backing from an accountant he made friends with,” Michael says. “My father started working at the bakery in high school and took over when he retired.”

Michael and his brothers eventually took over for their father, and one brother still runs the family bakery in Wisconsin. Having often vacationed in Southwest Florida, Michael and his wife Mary had always dreamed of moving to the Sunshine State and opening a Danish Bakery here.

The vision has now come to reality, with their son also relocating his family to start up Sweet Odin’s. They settled on the name, which gives a nod to the Norse god Odin, because they wanted something that would refl ect their heritage.

“Odin wasn’t necessarily known for being sweet, but the bakery is,” Kevin muses.Indeed, the Danish pastries are sweet and fl avorful. The best-seller is Kringle, an oval-

shaped, fi lled pastry with 32 layers of dough and butter. Sweet Odin’s makes at least a dozen varieties – from pecan to cream cheese and raspberry – each day, with about 30 fi llings from which to choose.

Early to bread, early to Rise

SEPTEMBER 2013 25

Sweet Odin’sdanish bakery

24830 Tamiami Trail S. (in the Comcast plaza)239.676.8120Owners: Michael and Kevin Olesen

“They’re all family recipes, developed and honed over 60 years,” Kevin says.

The Danish bakery has been enthusiastically welcomed by Bonita and Estero residents, he adds. It seems a fresh bakery was missing from the local landscape before Sweet Odin’s opened in late March.

“I like seeing the smiles on customers’ faces and knowing we’ve done a good job as they take a bite out of their doughnut or bakery item,” Michael says. “All of our products are fresh. They’re baked each morning.”

Sweet Odin’s uses high-quality ingredients and no preservatives. The consistent quality and fl avor is what keeps customers coming back, Kevin says.

“My favorite thing about this business is when I show up, people say, ‘Where’s the Kringle?’ They get so excited,” he adds. “It makes all the long hours worthwhile to know people enjoy what you’re doing.”

Le Macaron

Miromar Outlets, 10801 Corkscrew Rd., Ste. 183239.949.7001

Don’t think of coconut when you hear “macaron.” While coconut is one of the 17 fl avors Le Macaron offers, French macarons differ greatly from

American macaroons.These tasty dessert bites are colorful, fl avorful,

and unique in texture. The round outer shell is made from ground almonds and soft meringue, giving a crunch to the initial bite, followed by a soft melt-in-your-mouth sugar rush.

Each palm-sized pastry is fi lled with ganache, cream, or homemade fruit jam, bringing a burst of fl avor to this small dessert. The festive colors are all natural, along with the rest of the quality ingredients. The 80-calorie macarons also are gluten-free.

Macarons are prepared daily at the Le Macaron French bakery in Sarasota, says local franchise owner Jugnu Kotak. She and her husband Henry purchased the Miromar location in March.

“We loved it so much and said, ‘This is something great,’” Henry recalls of their fi rst tasting of macarons.

The sweetness is best balanced out with one of Le Macaron’s coffee drinks. The dessert shop also offers Orangina, a French carbonated citrus beverage.

Other sweets include gourmet chocolates, classic French pastries like croissants, and gelato imported from France. Flavors of the rich and creamy gelato include Coconut Chocolate, Creme Brulee and Bulgarian Yogurt and Apricot. Le Macaron offers eight gelato fl avors daily.

Macarons are sold as singles ($2.10 apiece) or in boxes of six to 36. Le Macaron also prepares festive macaron party towers for special events.

Popular fl avors include Madagascar Black Vanilla, Belgian Chocolate, Basil White Chocolate, Sicilian Pistachio, and Caramel Fleur

de Sel. The pink “Rose” macaron is as fragrant as it is tasty.

Having relocated from New Jersey to run the French pastry shop, the Kotaks say they are enjoying meeting their new neighbors, as well as the many vacationers who stop by.

“I love this business,” says Jugnu, clearly enjoying the sweet life.

Crazy about macarons

Chocolate is hard workB

efore he was out of high school, Justin Schaffer was in business. And a tasty one, at that.

The self-taught chocolatier developed a passion for confectionary cooking as a youngster. His mother often made chocolate treats to give as gifts or to bring to church functions.

By the time he was seven, Justin was helping out alongside his sister, Lauren. The siblings became known as the “Konfectionary Kids,” eventually taking over chocolate operations from their mom. They began selling their tasty creations at trade shows and markets throughout the Southwest Florida community.

While Lauren decided to pursue other endeavors, Justin knew he had found his lifelong passion in chocolate making. He took courses and studied under the tutelage of an out-of-state chef. His dad, a local chiropractor, helped him plot a business plan.

“For the most part, everything’s been trial and error,” Schaffer says. “I had a passion for it, and that kept me going and learning new stuff.”

He started with “made to order” custom chocolates featuring logos or other wording for weddings, corporate gifting and charitable events. His product line grew as demand increased, with his biggest sellers today including chocolate seashells and stunning high-heeled shoes.

“Everybody has gone crazy over those,” Justin says, noting the stilettos come in an array of patterns – including leopard print, lace, and even styles by luxury French shoe designer Christian Louboutin.

Schaffer opened his fi rst retail location in February 2010 off Daniels Road, with a second location in the Downtown River District last December. Irresistible Confections now offers more than 60 fl avors of artisan truffl es and about 150 other chocolate items, including the popular bear claws, turtles, barks, and caramels.

Schaffer even created some special “Dunk City” chocolates to commemorate Florida Gulf Coast University’s record-setting men’s basketball season. He not only loves to experiment in the kitchen, he also enjoys teaching others.

Chocolate Camp will be taking place throughout the summer months for kids ages 7 to 15. Schaffer leads hands-on chocolate making, encouraging children to get creative as

they mold, fi ll, and decorate truffl es and other assorted chocolates. He even brings out the airbrush to let the kids try their hand at creating gourmet, artisan truffl es.“We don’t really restrict them too much,” Schaffer says. “It’s fun to see the personalities of the kids come out in the way they decorate.”He likely sees a bit of his former self in the aspiring chocolatiers who join him for camp. It’s the only summer camp where the kids come home with a pound and a half of chocolate every day!“They pretty much get to make chocolates and truffl es like we have in our case,” Schaffer says. “It’s fun and hands-on. And who doesn’t like eating chocolate?”Irresistible Confections also runs chocolate parties for adults, whether it’s “Girls Night Out” or a “Truffl es & Wine” party for clients.Schaffer gives back to the community through participation in more than 20 charitable events each year, benefi tting organizations such as March of Dimes, PACE Center for Girls, and CCMI (Community Cooperative Ministries Inc.).He and wife, Shannon, have a 1-year-old daughter, Lilly Mae, who is sure to inspire some chocolate creations of her own. She recently tasted her fi rst chocolate and loved it!

Irresistible Confections: Broadway FactoryChocolatier Justin Schaff er1514 Broadway St., #101Downtown Fort Myers 239.425.2606


dining style

BY LAURA J. CUMMINGS GATES

Gorging in a Garage

Ford’s Garage is downtown Fort Myers’ most-packed eatery on weekend nights, and a new location recently opened in Cape Coral. That will be followed by an Estero location this

month – in a 6,000-square-foot space on the east side of the Miramar Outlets mall near Ben Hill Griffi n Parkway, which formerly housed the Tipsy Tarpon.

Like the Cape Coral location, the Estero Ford’s Garage will feature two bars with vintage Ford vehicles as centerpieces. When you step inside, the impression of entering a 1920s service station is tangible. From the old gas pumps to the Model A’s on lifts above the bar, this place is themed out Disney-style.

Every detail has been thought of, right down to the metal hose clamps that act as napkin rings. Nods to the legendary Henry Ford are everywhere, from old photographs to automobile motors, vehicles, and thin tires from the early 20th century.

Even the restrooms carry the theme, with sink basins made out of Firestone tires and a fuel nozzle for a faucet. The windows resemble service bay garage doors, and you never know when one of the

Model A’s will backfi re with a puff of smoke and a sound of the horn. Servers dress the part as auto mechanics.

The service station is really a cover for a prohibition-era tavern. Ford’s Garage features not one, but two bars, both with a hand-hammered copper top and a frost rail to keep drinks icy cold.

It’s a fun atmosphere with high-quality food to match. Ford’s Garage adds class to the typical beer-and-burger joint. It features made-to-order Black Angus specialty burgers and carries more than 250 beers – 24 on draft. You can also order shakes with shots of vodka or rum.

Of course the star is the burger. The Assembly Line Burger allows guests to build their own – choosing buns, cheese, toppings, greens, sauces and “burger bling,” like onion rings or fried eggs. The Burgers of Fame include specialty burgers named after local celebrities such as county commissioners, the sheriff and fi re chief.

For food-challenge afi cionados, there’s the Big Red, a 10-pound monster loaded with fi xings for $75. If one person fi nishes off the Big Red in under two hours, it’s free.

OUR FAVORITES01. Piston Rings

These jumbo-sized onion rings are served up in style, towering on an overturned metal funnel. Thick slices of onion are dusted in cornmeal, fried golden brown and served with a zippy chipotle ketchup and smoky ranch sauce. A must try!

02. Cobb SaladTidy rows of hard-boiled egg, crumbled

bacon, grilled chicken, bleu cheese, tomato, and cucumber sit atop a bed of iceberg lettuce. Mix it all together for a fresh and fl avorful entree salad.

03. Model AThis mouthwatering black Angus burger

is cooked to order and topped with aged Vermont cheddar, Applewood smoked bacon, pico de gallo, and a fried egg. The tall burger is pressed, leaving a toasty bun imprinted with the Ford’s Garage logo. All specialty burgers include lettuce, tomato, and red onion and are served with fresh-cut fries in a basket. Also try the juicy “Ford’s Signature,” topped with Vermont cheddar, smoked bacon, and sweet bourbon barbecue sauce.

01. 02. 03.

04. 05.

04. Spark Plug BeertiniDeveloped by Beverage Director Tom

McGregor, this Ford’s Garage exclusive fuses beer with a martini. The cocktail features a blend of Guinness and espresso vodka, giving it a sweet, chocolatey fl are. A candy swizzle stick adds to the sweet indulgence. Mini Spark Plugs are sold as specials for $2.

05. Mom’s Rum CakeMade in-house daily, this moist yellow

cake is glazed with Bacardi dark rum, then sprinkled with chopped walnuts for a super-sweet ending. Try it with an Irish Coffee after-dinner drink.

Ford’s Garage Miromar Outlets 10801 Corkscrew Roadwww.fordsgaragefl .com


VITAMINS TT HERBS ORGANIC FOODSS NATURAL BEAUTY CARE AA GLUTEN FREE FOODS ORGANIC BULK FOODS ORGANNNIC BULK FOODSNI HEAHEHEAEALLTHY PET FOODS & MUCH MORE!THY PET FOODS & MUCCCH MORE!CHLLLL

Come Visit & Talk TT To Our Knowledgeable StaffTT gSee Our Large Selection of ProductsS O L S l ti f P d tg

Experience Ouri O Down-to-EaD t EDD rththhhPrices!P i PPhh

Your Neighborhood YY gHealth Food Store!H l h F d S

FOLLOW US

Now Openin Estero

239-676-1342

21740 S. Tamiami Trail, Suite 109, Estero Fl 33928(US 41 between Jimmy Johns & ABC Liquor)

w w w . m o t h e r e a r t h n a t f d s . c o m


19501 Vintage Trace Circle | Fort Myers, Florida 33967 | www.esterocc.com

A trial membership is a smart – and affordable – way to sample the outstanding recreational, dining and leisure amenities at Estero Country Club at The Vines.

Enjoy privileges throughout the club and meet new friends while you’re deciding if membership is right for you.

For a limited time, enjoy a complimentary round of golf for two and two complimentary cocktails in Mulligans Bar when you tour the club. Contact Colleen Sowerby at 239-267-7000 [email protected].

TRY BEFORE YOU BUY.Thinking about country club membership?

20 MINUTES A WEEK - ALL FITNESS LEVELS

To find out more info visit us at esteroconcept1010.com

Call Today to scheduleyour free starter session

239.390.3331

For the best resultsConcept 10 10 always

trains One on One.No loud packed gym atmosphere,

just you and your trainer.

the future of exercise

SummerSpecial20% Off


Homemade specialities including eggs, omelets, pancakes, waffles, homemade soups, salads, chili,Taylor Pork Roll, scrapple, sausage gravy, corned beef hash, creamed chip beef, roast beef and turkey and “Real” Philly Cheesesteaks.

The best homemade breakfast and lunch in Bonita Springs!

Winner!Best of Bonita

5 Years Running!

12300 North Tamiami TrailNaples, Florida 34110

A NAPLES TRADITION SINCE 1970

"Happy Hour" from 5:00 p.m. - 6:30 p.m.Monday thru Sunday

12300 North Tamiami Trail

Monday thru Sunday

(239) 596-6844Expires 9/30/2013

Back to SchoolBack to Health!

"Everyone needs achiropractor on theirhealthcare team!"

w w w . e s t e r o f a m i l y c h i r o p r a c t i c . c o m

239.948.7825www.floridaeverblades.com

Get Your 2013-2014 Ticket Packages Today!

$20 Outback Steakhouse gift cardmention Estero Life.

Don’t Miss Opening Night! Friday, October 18th vs. Orlando

RelRelRelllelele ayayayayyayyay aa forforforforfofofofofo lilil fe fe fe eee fe efe fe EstEstEEEsEEE eroerooooo SSSSSurSurSS vivvivv or or LapLap

iRibRRibRibRibRibRibRibR bbRRibbbonbonbonbobbbobonbonooonn CuCuCuCuCuCCuCCuCCCuCuCuuCuttittittittttttttitttttttt ngngngnggg

Rise &&&& ShShShhineineiiinee

Estero Chamber is hosting its 1st AnnualMembership Drive, a 7-week event thruSept. 24 titled “Rope in New Members”. Their goal is 50 new members. Anyonejoining during the drive will receive 1 freeentry into each of the monthly chamber events as well as a VIP invitation to the“Hoe Down” celebration on Sept.24 at thenew Chamber’s business & visitor’s center located at 9351 Corkscrew Rd., Estero in theGalleria building.

Celebrate EEEsEsEEEssssterterterertett ooo

EstEstEstEsteroeroeroero ChChChC ambambambambam er er er r er er er r AnnAnnAnAnnAnnAnnAnnAnnAnnualualualualualualualualua LLLuLuLuLuLuLuLuLunchnchnchnchnc eoneoneoneoneoneon LunLunLunLununLuLunu chchchchhchchchcchcc & L& L& & & LLLLeaeaearearearaeaaaa nn

Estero Chamber of Commerce

SCENE ON SITE


When you need a Doctor, do you call a 1-800-NUMBER?Taking insurance advice from a faceless agent in a far off land is never a good idea. East and Greenwell is more than

just our Agency Name. We’re here, every day, to talk with our clients about the best ways to protect what’s most

important to them.

Why use us?• Local – We know the area & offer expertise in

Home, Auto, Business & Financial Services

• Personal - Concierge service, we will meet clients at

their home or place of business!

• Attentive - Annual policy reviews to ensure you get

the discounts & are properly protected

• Options – Twelve (12) A-rated Home Insurance

Carriers

• Guaranteed - Same business day response.

We all need insurance, who you buy it from is up to you. We hope you’ll give us a chance to protect your family in the same way we protect ours.

Located Across from Miromar Outlets next to Publix

[email protected]@allstate.com239-672-4315

* Stated square footages are approximate and should not be used as representation of the home’s precise or actual size. Copyright © 2013 Lennar Corporation. Lennar, the Lennar logo, Everything’s Included Home and the ei logo are registered service marks of Lennar Corporation and/or its subsidiaries. CGC 1507191. 9/13

Open Mon. – Sat. 9am – 6pm, Sun. 10am – 6pmLocated 2 miles east of I-75 on Corkscrew Rd.

Living at The Preserve at Corkscrew is one way to preserve what many appreciate most, an elegant way of life, a zest for living, good friends and

great times. If this sounds like you, then you belong right here.

Next Gen Model Now Open! Clubhouse • Pool & Spa with Cabanas • Fitness Center

Aerobics Studio • Tennis, trails & more!

MM SS t 99 66 SS 1100

PRESERVE YOUR STYLE

Executive & Manor Homes from the $200s - $400s Up to 6 bedrooms & nearly 3,900 sq. ft.

Luxury features and upgrades included at no extra charge!

E V E R Y T H I N G’SI N C L U D E D

H O M E S

SM

• 888-428-6806MODEL NOW OPEN

Download - 0913 estero

Top Related