067BIN # OCT 08

APPROVED BY

DEEP SKYSTUDIO

S O U T H W E S T F L O R I D A ’ S I N D E P E N D E N T F O O D & W I N E S O U R C E

‘08

+++HUGE EVENTS CALENDAR

WINE REGION:NORTHERN VIRGINIA

ANATOmY Of A HANGOVERSPOTLIGHT: VAN DUzER

RETAIL WINE SELECTIONSPICK mE A PUmPKINDELICIOUS RECIPES

CIGAR Of THE mONTHCOCKTAIL GOES PINK

VINTAGE BEER?

OFFICES IN

FORT MYERS & NAPLES

FORT MYERS

The Terraces

8660 College Parkway

Suite 100

239-482-1900

Ralph R. Garramone, MD, FACSBoard Certified Plastic Surgeon

the Flower Child blooms again.w

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.c

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Achieving the appearance you desire through cosmetic surgery requires a complete understanding of your goals and expectations.

You may con�dently trust Dr. Ralph Garramone to share your goals, and understand your expectations.

As a Board Certi�ed Plastic Surgeon, Dr. Garramone has mastered the techniques that help make your dreams come true. His practice incorporates the most advanced procedures, and he has brought together the most skilled professionals.

In addition to surgical solutions for body contouring and facial rejuvenation, you also may select among the most contemporary non-invasive therapies such as Botox, Juvederm, Restylane, and Thermage.

And, in the fully-equipped spa, licensed aestheticians offer a complete selection of procedures for every type of skin.

Trust that your goals will be shared, and achieved. Bloom again.

6 CRUSH www.crushnews.com

Thoughts fromThe JohnJohn Gilchrist

I tell ya buddy,

I’d be the luckiest

man alive if that did it

for me.

EDITORIAL STAFFEditor-In-Chief: John Gilchrist

Senior Editor: Laurie Gilchrist

Creative Director: Mark

Gilchrist

Contributors: Rich Castiano, Frank Pulice, Jason Nelson, Larry GentaPhotography: John GilchristContact: info@crushnews.comAdvertising: advertise@crushnews.comOnline: CrushNews.com

PUBLISHER Deep Sky StudioOnline: DeepSkyStudio.comContact: open@deepskystudio.com

Why is October such a splendid month for me? Is it because I grew up in Southwest Florida, and I realize October signals the end of the slow season? Or perhaps I know (God willing) the scorching temperatures will abate later this month? Maybe it’s because I get to celebrate my 30th birthday (again)? Or could it be that Halloween is just too much fun for a 30-something-year-old boy? In reality, it’s probably a combination of the aforementioned four things. I don’t know about you, but I’ve had a little more time to relax lately than in years past. But playtime is over and the mayhem is about to begin.

Yes, it’s October. And as with every October-CRUSH that came before, we’ve allowed ourselves to indulge our inner child. From Mark’s outrageous (and dare I say, genius) cover art, to Laurie’s “Anatomy of a Hangover” piece, to absinthe, the Green Fairy… well you get the point, October’s issue is all about FUN and getting our lives revved up once again. As always, our challenge lies in squeezing as much content as we REALLY want to into our budget-dictated page-count. And on top of that usual dilemma, our members are apparently as fired up as we are. In our normal plotting and scheming, we allot two pages to the monthly calendar. But NOOOO! Two pages weren’t enough for these crazies! Just flip to the calendar section in back and you will see what I mean. No complaints here. CRUSH is all about our independent food & wine community. I am delighted with the number of food & wine-related activities they’ve made available to you, the lucky patrons of Southwest Florida.

So cheers to October! Cheers to the end of slow season. Cheers to our economy showing signs of picking itself up. Cheers to wearing more outrageous masks this month than most wear on a daily basis. Cheers to great tequila. Cheers to great food, wine, beer, cigars and every other delicious indulgence that keeps us motivated. Eat, Drink, LIVE!

The John’s iPhone app of the month: Wine Log- $2.99 @ iTunes App Store

Our good friend Nikki Sidebottom turned me on to this little nugget:With Wine Log, you can rate your wines, use your camera to photograph your wines, navigate your wines by rating, type or varietal in a familiar “iPod-like” style, and track information about your wines such as name, type, varietal, winery and region.

ORIGINAL COVERCONCEPT ARTWORK

by Mark Giclhrist

8 CRUSH www.crushnews.com 9www.crushnews.com CRUSH

CARVE FOR THE CUREThe Flying Pig is sponsoring the third annual

“Carve for the Cure” on Saturday, October 11, 2008, from 6pm-9pm.

This fund-raising event is a fun-filled evening of great food, wine, music, and a chance to bid on distinctive pumpkins “art-fully” carved by local physicians and surgeons.

Proceeds from the event will benefit Susan G Komen SWFL Affiliate, a non profit organization dedicated to finding a cure for breast cancer and 21st Century Care, a not-for-profit organization dedicated to cancer patients.

Tickets are $50 per person and be purchased by calling 239-337-3744.

GATOR WINEHere’s something for all you Florida Gator fanatics. From Gator Wine Works comes the inaugural vintage of “Swamp Red.” This 2003 Cabernet Sauvignon comes to us from Mendocino County and 5% of its revenue from sales will be contributed to Florida educational institutions. Swamp Red is now available across Southwest Florida. Ask your favorite CRUSH Member for a bottle today.

SIGN UP, GET WINECRUSH is starting a new program this month in partnership with our Members and some of our friends in the wine community. We want you! Or more specifically, we want you to join our email list. As a member of the CRUSH Community, we will keep you posted on special upcoming food & wine events happening here in Southwest Florida. And to reward you for joining the CRUSH Community, we are giving you wine. Simply log on to CrushNews.com, enter your email address and download a ticket good for one FREE glass of wine. Each month we will feature a different choice of red or white wine as well a different CRUSH Member restaurant. We kick things off in October at Bistro 41 with Columbia Valley’s Hogue Cellars. With any food purchase, receive your choice of Hogue Pinot Grigio or Hogue Cabernet-Merlot blend. Sign up today and start drinking.

www.CrushNews.com

OCT.2008

WAREHOUSE MOVESStarting next month, Chef ’s Warehouse will have a brand new home. For 18 years, Chef ’s Warehouse has been a go-to stop for profes-sional chefs as well as the at-home novice. In November, it will be moving to the corner of US 41 and College Parkway in the space previ-ously occupied by The Blue Pepper. The first and most obvious upgrade in the move is ease of location and plenty of parking. On the inside, Chef ’s Warehouse will be unveiling all-new fixtures and displays, substituting their previ-ous “warehouse” feel for a fresh new upscale shopping environment. In addition to their al-ready extensive arsenal of kitchen related prod-ucts, they will also be expanding and upgrading their selection of fine china and silver. Contact Chef ’s Warehouse by calling 239.275.9966

Look for more information on everyone’s favorite monster in the November issue of Crush.

10 CRUSH www.crushnews.com 11www.crushnews.com CRUSH

CORRECTIONS

Masciarelli Wine Dinner Moved

We advertised Angelina’s Masciarelli Wine Dinner in last month’s issue with a date of September 26th. Due to scheduling conflicts beyond their control, the date has been moved back to Thursday, October 23th (see page 4 for advertisement. )

Cigar Blunder

Last month we featured Graycliff Red Label cigars as our Cigar Bar “Cigar of the Month.” However, we accidentally placed a photo of the Don Pepin Garcia collection instead. This was an error on our part (possibly from too much research for the Mezcal article) and not on the part of the Cigar Bar.

12 CRUSH www.crushnews.com 13www.crushnews.com CRUSH

ClassroomLaurie GilchristSenior Editor

Screws just fall

out all the time, the

world’s an imperfect

place.

I feel sorry for people who don’t drink. When they wake up in the morning, that’s as good as they’re going to feel all day.

Frank Sinatra

In last month’s titillating issue of CRUSH, we explored alcohol’s trip through and effect on the human body, from initial euphoria to eventual stupor. This month, we traverse its aftermath, the dreaded veisalgia… Better known as, the hangover.

It’s probably safe to say that a large majority of us have experienced the self-inflicted pain of the morning after the annual office Christmas party, the open bar wedding, or some other such occasion where the alcohol is literally free-flowing. (Who can say no to free drinks?) Waking up feeling like you swallowed an entire bag of cotton balls (dry mouth), there’s a small army of tiny men with hammers trying to pound their way out of your brain (headache), a river of curdled milk has taken up residence in your stomach (nausea), and some particularly foul liquid is escaping your body from the wrong exit (diarrhea). We all know how it feels, but what’s causing our misery? How do we stop it? And is there a way to prevent it?

Alcohol reaches the pituitary gland and inhibits the creation of vasopressin (the antidiuretic hormone), resulting in the kidneys sending water directly to the bladder instead of absorbing some into the body. The more alcohol you drink, the more liquid your body loses. By the next morning, your head is literally screaming for water as your organs pull fluid from the brain in an attempt to rehydrate, causing the brain to shrink… And a lot of pain in the process. Consider dry mouth and headaches to be your body’s warning siren to hydrate immediately.

All those trips to the powder room last night also caused you to lose more than just the twelve beers you drank. Electrolytes, magnesium, and potassium also went swirling down the drain, and now that’s adversely affecting your cells, muscles, and nerves… Generally making you feel like you might die at any moment, or that you might be better off dead. Nausea and vomiting can be a side

effect of dehydration or due to the fact that alcohol irritates the lining of the stomach, causing increased acid production. Watery diarrhea (sometimes referred to as Bud Mud) is most likely the result of your small intestine dumping all the alcohol it absorbed. The stores of glycogen (an important energy source) in your liver were also depleted last night, turned into glucose, and expelled, resulting in… You guessed it, fatigue, light-headedness, shakiness, weakness, and depressed coordination. Alcohol also disrupts normal biorhythms, leaving you wandering the house in the wee hours of the morning (usually in search of the elusive toilet which magically changed location in the night). A sleepless night only serves to compound your agony.

It is theorized that alcohol with high concentrations of congeners (byproducts of fermentation), such as red wine and dark liquors (bourbon, brandy, whiskey) increase the severity of your hangover. Some believe that white wine and clear spirits such as vodka, rum, and gin are less likely to leave you feeling like the living dead the next day. It is also thought that the reason your hangover is particularly acute after mixing drinks is because of the blending of these different congeners, or impurities. In addition, the carbonation in beer or mixed drinks with soda actually serves to speed up the absorption of alcohol into the body, leaving your body less time to process and expel toxins. So chasing a beer with a shot is a one-way ticket to a.m. regret.

If you’ve already entered Regret City and you’re in desperate search of the exit ramp, bypass the black coffee or hair of the dog and reach for a bottle or ten of water, eggs,

bananas, and juice. Water is the fastest way to rehydrate and helps to dilute the leftover toxins in your stomach. Choosing an electrolyte water will simultaneously help to replenish all the glycogen and salt you expelled. If you must drink coffee, be careful, as it is a diuretic and can actually cause you to become even more dehydrated. Eggs are full of protein and will give you an energy boost to help you drag yourself off the couch (or the bathroom floor). They also contain cysteine, which helps to break down the toxins running amok in your liver. Bananas are rich in potassium, another vitamin that needs replenishing right about now. Likewise, fruit juice is full of essential vitamins and nutrients your body is craving and might even help your body recover faster by pushing out impurities. Theories about exercising your way out of a hangover abound, but experts have mixed feelings about its effectiveness and safety. Quality sleep might be a better choice, and a more welcome one at that!

If you’re going out on the town, and you know what a weak-willed person you are, there are a few precautions that may lighten the morning blues. Gear up with a good night’s sleep and multivitamins before you imbibe. Eat before and during your evening out. A stomach full of food, especially carbs and fats, will keep the alcohol from absorbing so quickly and give your body more time to process it. Stay hydrated. Drink plenty of water before you go out and between every cocktail.

At the end of the day, prevention is still the best cure. Aspire to moderate. Your body will thank you in the morning. Cheers!

Anatomy of a

14 CRUSH www.crushnews.com

The region �of Northern Virginia is located about 60 miles northwest of Washington DC and spreads to the Blue Ridge foothills.

Know as the “Mother of Presidents,” Virginia �was also the birthplace of the American wine industry. Native grape vineyards were established there in 1607-1608. Northern Virginia was the fist wine area in the �New World.Thomas Jefferson’s many attempts to produce �wine occurred in Northern Virginia. He gave 2,000 acres of land near his Monticello home to Italian vintner Filippo Mazzei, who “believed the land was ideally suited to wine grapes.” The pair imported Italian vines and had dreams of producing quality wine on American soil. Vine disease, drought, political unrest, and war �squashed Jefferson’s winemaking dreams in Virginia. The Virginia wine industry peaked immediately �preceding the Civil War, but sadly, during that terrible conflict, wine vineyards were often the first casualties of battle. Winemaking in Virginia also suffered during and �well after Prohibition and did not begin to make a comeback until the 1970s, when producers began experimenting with grafting European varietals onto native root-stock and deep-tilling their soils to promote more growth under the earth. Gabriele Rausse (originally employed over 30 �years ago by the prestigious Zonin wine family of Italy to grow European grapes on their Virginia property) is considered the modern “father of viticulture in Virginia.” He is credited with “revolutionizing” the wine industry there, reviving Thomas Jefferson’s Monticello vines, and

helping to found more than 40 vineyards and ten wineries. In the mid 1970s, there were only 6 wineries in �Virginia. Currently, there are over 130 wineries in this state, and one third of those are located in the Northern Virginia region. The average temperature in Northern Virginia �in January is 19-42 degrees and in July 61-86 degrees. Annual rainfall is 38.29 inches. Hurricanes traveling up the East Coast and high humidity can be problematic for grape growers, but rich soils create distinct and wonderful terrior in Northern Virginian wines. The Norton grape, cultivated in Virginia since �1820, was the first successfully grown red wine grape in Virginia. This varietal is know for its hardy roots and makes a rich, dry wine. Varietals such as Viognier, Chardonnay, �Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc, and Merlot thrive in Northern Virginia. Chamboursin and Petit Manseng (often used to make dessert wine) are two less well-known grapes that have also found a happy home in this region. Virginia is now the 5 � th largest wine producing state in the U.S., and the majority of wineries there are still small family businesses. In July of 2007, Travel and Leisure magazine �called Virginia “one of the five top new wine destinations in the world.” With its incredible history, landscape, and architecture, the “wine trail” in Northern Virginia is a fabulous destination for any wine lover. Kluge Estate Winery & Vineyard in �Charlottesville, VA has created an elegant Viognier named Albemarle that has hints of fragrances & flavors of crystallized ginger. Mmmmm delicious! They also have a dessert wine named Cru. It is 100% Chardonnay fortified with clear Virginia brandy & aged in used Jack Daniels oak barrels. Both are a must try!

Regional focusBy Laurie Gilchrist& Frank Pulice

Try the 2006

Albemarle Viognier,

Kluge Estate Winery &

Vineyard.

Northern Virginia, United StatesTomatoes, Tobacco, Cotton, Swine, Horses

16 CRUSH www.crushnews.com 17www.crushnews.com CRUSH

2005 Van Duzer Estate Pinot Noir

“A beautiful dark red garnet color meets the eye as the nose detects aromas of ripe red fruits and a subtle interplay of blackberry and black cherry. Complex spice notes derived from the Dijon clones and French oak barrels mingle with floral notes of violet and purple jasmine. This is not an astringent or aggressive wine, rather, soft textured and smooth tannins greet the mouth. Integrated spicy oak marries with the fruit to carry through on a moderately long finish.”

Founded in 1989, Van Duzer Winery & Vineyards was born of a dream to find the perfect home for Pinot Noir. A cool-climate varietal, Pinot Noir is well known among winemakers as a finicky, difficult grape to cultivate and make into wine. Location is of utmost importance. Pinot Noir thrives in Burgundy, France, its traditional habitat, but the Willamette Valley of Oregon just happens to be on the exact same latitude – 45˚. And Van Duzer proprietors Carl and Marilynn Thoma were convinced that they had found Pinot Noir’s American home. “When we first set foot on the property that now houses Van Duzer Winery and Vineyards, we knew the site within the Van Duzer Corridor was special,” stated Carl.

Van Duzer consists of 77 acres of vineyards dedicated almost entirely to Pinot Noir. Nine different clones of the classic grape are planted, specific to where each will grow best according to sun exposure, soil drainage, and microclimate. Seven sun-soaked acres are planted to Pinot Gris.

A total of only seven full time employees, including owners Carl and Marilynn Thoma, keep Van Duzer winery running smoothly. Winemaker Jim Kakacek, a graduate of the UC Davis enology program, has been part of the Van Duzer family since 1994. He began his career in Napa Valley, but was drawn to the new challenge of Oregon. He strives “through gentle handling and minimal intervention, to preserve the fruit character unique to each grape clone.”

Van Duzer creates 100% estate wines, is certified by LIVE (Low Input Viticulture and Enology), certified Salmon Safe, uses “absolutely” no GMO’s, and “adheres to a philosophy of sustainable agriculture.”

Van Duzer vineyards endeavors to create wines with “purity of fruit flavors and refreshing balance.” These wines are perfect for pairing with food but can also easily stand on their own. Ask your favorite CRUSH member for a Van Duzer wine today!

Spotlight: Van Duzer Vineyards • 11975 Smithfield Road • Dallas, Oregon 97338 Phone: 800.884.1927 • www.vanduzer.com

Where? Willamette Valley, Oregon

When? Founded 1989

What? Pinot Noir, Pinot Gris, Pinot Noir Rosé

Why? Pinot Noir has found a new home.

19www.crushnews.com CRUSH

2005 Sanctuary, Bein Nacido Pinot Noir, Hopland, CA.The Sanctuary Bien Nacido Pinot Noir is one the most wonderfully created wines from this famed vineyard. It has a fragrance of bright fresh red berries, spices, and a hint of spearmint. The balance of acidity is well integrated with a refined, silky texture. The concentration of red stone fruit delivers complex layers of flavors that linger on the finish. | $35+ Austin’s Wine Cellar

2003 Château Rives-Blanques, Cuvée de L’Odyssée, Chardonnay, Limoux, franceChardonnay is the most noble, celebrated of all white wine varietals. In Limoux the variations in soil conditions and the winemaker’s talent combine to produce a spectacular Chardonnay with highly acclaimed characteristics. The terrior of Limoux gives Chardonnay a unique, special character that cannot be found anywhere else. The top Chardonnay vineyards of Château Rives-Blanques are arguably the best due to the altitude, climate, and composition of earth. The Chardonnay is produced from uncloned vines and the vinification occurs in oak barrels. | $25+ Austin’s Wine Cellar

2006 Robert foley, Pinot Blanc, St. Helena, CA.This Pinot Blanc is vinified with a narrow view concentrating on the characteristics of the fragrances and flavors yielding from the Pinot Blanc varietal, peaches, jasmine flower blossom. Whoa! This wine was vinified in stainless steel tanks with strict temperature controls for preserving the freshness of fruit. The result is a crisp refreshing Pinot Blanc. | ~$35 Austin’s Wine Cellar

2006 Alois Lageder, Italy, Pinot GrigioThe Lageder family has been making fine wine for more than 150 yrs. They produce wine in the Dolomite foothills, in the heart of the Alps. The wine is a classic touch of art and composition. Bold lines and curves make this wine a palate boon, cultivated by sustainability and a passion for art. | $17+ The Sandy Butler

2001 Chateauneuf-Du-Pape, france, Grenache Blend This wine spent 14 months maturing in oak barrels, giving it time to soften and develop a wonderful depth of flavour. With a deep garnet-red color, this is a vibrant wine with strong, spicy aromas, and wonderfully rich, full bodied, liquorice-like flavours. A blend of 90% Grenache and 10% Syrah. Winter is just around the corner. Grab a bottle to prepare for hibernation. | $40+ The Sandy Butler

2006 Shoofly, Australia, Viognier BlendClear, bright straw color. Citrus, peach and subtle herbal aromas emerge from the glass. Mouth-filling and crisply acidic flavors follow the nose; tart acidity forms a solid backbone for refreshing, not overblown fruit, with a distinct citric snap in a long finish. A very pleasant blend of 35% Viognier, 26% Riesling, 16% Chardonnay, 12% Verdelho and 6% Semillon. | $13+ The Sandy Butler

Personal Wine Selectionsfrank Pulice, Austin’s Wine Cellar

239-275-7200Jason Nelson, The Sandy Butler

239-482-6765

Though the tradition of carving lanterns out of vegetables originated in Ireland and England, the term jack-o’-lantern first appeared in North America in 1837. Likewise, the practice of carving pumpkins specifically for Halloween was not recorded until 1866, also in North America. However, pumpkin carving actually began as a part of the fall harvest

season, as immortalized by John Greenleaf Whittier’s poem The Pumpkin, written in 1850:

While the outside of the pumpkin makes a fabulous canvas for face-carving , the inside is superbly nutritious and delicious. Replace canned pumpkin with fresh for all of your recipes this fall! Bon Appetit!

Calories 49Protein 2 gramsCarbohydrate 12 gramsDietary Fiber 3 gramsCalcium 37 mgIron 1.4 mgMagnesium 22 mgPotassium 564 mgZinc 1 mgSelenium .50 mgVitamin C 12 mgNiacin 1 mgFolate 21 mcgVitamin A 2650 IUVitamin E 3 mg

Pumpkins are distinguished members of the squash family and can be �cultivated on every continent of the world except Antarctica. 1.5 billion pound of pumpkins are produced every year in the U.S. �Morton, Illinois is the pumpkin capital of the world. �The largest pumpkin grown on record to date weighed 1,689 pounds. �Almost every part of the pumpkin is edible, including its flowers. �Pumpkins are 90% water. �Most field pumpkins are grown specifically for use as jack-o’-lanterns �and are too large and stringy to be suitable for baking, however their seeds are perfect for roasting. Smaller varieties such as sugar pie and buttercups make the best pies, breads, and soups, while miniatures are strictly decorative. Freeze puréed pumpkin for enjoyment all year. �Pumpkin Nutrition Facts (1 cup cooked, boiled, drained, without salt): �

1 Cup

8 oz Blue Fin tuna �2 oz blackening seasoning �

Ingredients: Sauce

4 oz heavy cream �4 oz wasabi �4 oz salted butter �2 shallots �3 oz white wine �3 oz white vinegar �

Preparation: Sauce

Chop shallots. In a sauce-pot add shallots, wine and vinegar. Reduce till half, add the heavy cream. Reduce cream until thick (15 - 20 minutes). In a blender, add the reduced cream mix and puree. Add large diced butter slowly. When incorporated, add wasabi.

Preparation: Tuna

Coat tuna with blackening seasoning. Place tuna in a hot saute pan and sear outside (Or cook until desired temperature) about 2-4 minutes each side. Remove and slice.

Crispy Seared Striped Bass ‘Al Pugliese’with Fingerling Potatoes, Taylor Bay scallops, Saffron & Fennel Pollen Brodetto

Blackened Tunawith Wasabi Buerre Blanc

Ingredients: Fennel Salad

1 bulb Fennel- sliced very thin �1/4 c Taggiasca olives- halved �1 oz Lemon basil-chiffonade �1 T Olive oil �1 ea Lemon- zest and juice �S+P to taste �

Ingredients: Fish

2 lb Striped bass-skin on or off- cut into 6 oz pieces (be �sure to cut thin slits in the skin if preparing it this way). 12 ea Taylor bay scallops (substitute clams or mussels if �taylor bays not available)1.5 lb Cooked Fingerling potatoes-cook in simmering �water with salt, garlic and thyme until soft4 ea Garlic cloves- sliced thinly �1 ea Shallot-sliced thinly �1/4 t Saffron threads �1/2 t Fennel pollen (or substitute ¼ t ground fennel �seed)1/2 t chopped parsley �1/2 t chopped thyme �1 t Lemon juice �1/2 c white wine �1/2 c Fish broth (or water) �

Chef John Venuto

Chef Nick CostanzoServes 4

Full recipe onlinewww.CrushNews.com/Food

CIGAR Of THE mONTH: CUBAO

Filler: Nicaraguan • Binder: NicaraguanWrapper: Ecuadorian Sumatra

October is here folks, so why not enjoy the change in seasons with a change in palate. In-troducing the newest release from our friends at United Tobacco/EO Brands: the Cubao. Named after the Taino word for “fertile soil”, Cubao is yet another blending creation from Don Pepin Garcia. Staying true to his heritage and craftsmanship, the artisan known as “Pepe” delivers the goods like no one else. Six sizes in 20 pack boxes are available (the lanceros are a 30 pack). This full bodied smoke starts off right out of the chute with loads of spicy peppery fla-vors and as you relax into its bouquet, notes of nutmeg & leather are quite noticeable. Fans of United Tobacco’s 601 series will be delighted with this new addition to the EO Brand’s port-folio. Box pricing available on limited supply for the month of October.

Happy Smoking, Rich

MODEL: JESSICAHAIR & MAKEUP: LISA JOHNSON & CHRISTIAM ALFONSO, LAT TE DA SALON & SPAFAIRY WARDROBE DESIGN: CHRISTINA BURGANPHOTOGRAPHY: JOHN GILCHRISTFLOWERS: PLANNED PERFECTION

Absinthe is a highly alcoholic (45%-93% ABV), anise flavored beverage derived from herbs, specifically and most usually the “holy trinity” of herbs: grande wormwood (Artemisia absinthium), green anise, and Florence fennel. Other herbs can also be utilized in the making of absinthe, including petite wormwood, melissa, angelica, dittany, veronica, nutmeg, juniper, sweet flag, coriander, hyssop, and star anise. Absinthe’s distinctive, traditional green coloring is chlorophyll from these herbs and is achieved through maceration. Absinthe is not bottled with added sugar and is therefore not a liqueur, as is often mistakenly thought, it is a liquor.

Traditionally, absinthe was served by placing a sugar cube in a special slotted spoon suspended on top of an absinthe glass, which had a bubble or bulge on the bottom. Absinthe was poured into the glass to fill the “bubble” and cold water was then dripped over the sugar cube to a 3 to 1 or 5 to 1 ratio. As the components combined, the drink turned opalescent, or “louche.” Absinthe was also commonly used as an ingredient in cocktails. Ernest Hemmingway’s “Death in the Afternoon” directed the drinker to “pour one jigger of absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

Fine absinthe ages just as fine wine does and eventually its green hue changes to an amber brown color in a process called “feuille mort.”

Absinthe’s origins can be traced to 1550 BC, when the Egyptians recorded the religious and medical use of wormwood. Likewise, the ancient Greeks utilized wine-soaked wormwood leaves and extracts for medicinal purposes. Wormwood is also mentioned seven times in the New Testament of the Bible and Pliny the Elder’s (23-79 AD) Historia Naturalis records the effectiveness of wormwood against gastrointestinal worms (hence the name wormwood)

and the existence of absinthites, a wine which included extract of wormwood as one of its ingredients.

Absinthe in its modern form was purportedly first produced as a medical elixir in the late 1700s in Switzerland. The first absinthe distillery, Dubied Pére et Fils was founded by Major Dubied, his son Marcellin and son-in-law Henry-Louis Pernod in 1797, in Couvet, Switzerland.

Absinthe was given to French soldiers in the 1840s as a remedy for malaria. Consequently, by the mid 1800s, absinthe was enjoying enormous popularity throughout France and five o’clock was designated l ’heure verte, or “the green hour.” The phylloxera epidemic in European wine vineyards late that century, along with reduced prices of absinthe due to mass production spurred the spirit to become France’s number one drink, favored by all social classes, from peasants to the elite. Its consumption directly corresponded with the Belle Époque (“Beautiful Era”), which was a time of political stability, technological, scientific, and literary advances, and marked the emergence of new artistic forms such as Impressionism and Expressionism. “The Green Fairy” became “The Green Muse” and was immortalized by such greats as Edgar Degas, Edouard Manet, Viktor Oliva, and Albert Maignan. Vincent van Gogh, Aleister Crowley, Paul Verlaine, Arthur Rimbaud, Oscar Wilde, and Charles Baudelaire were also said to be devoted absinthe drinkers. Outside of France, absinthe also enjoyed popularity in the Czech Republic, New Orleans, and Spain.

But what helped to create the allure of absinthe ultimately led to its demise...

The fate of absinthe continues online atwww.CrushNews.com/BlitzSmall Bite: Absinthe should be stored in a cool, dry place with no exposure to light or

heat. It should not be stored in the refrigerator or freezer.

hat do you get when you combine faulty, misleading scientific studies, greed, brainwashing, cultural bias, and a scare campaign by the government and media? No, I’m not talking about global warming (although the rhetoric does sound eerily familiar); I’m talking about the banning of absinthe, or “The Green Fairy” in the early 1900s. Though alcohol in general has garnered its share of bad press and ban attempts over the years, no other single spirit has suffered like absinthe has. And it took nearly a century for bad press, bad science, and bad laws to be finally by exposed and reversed.

Le Tourment Vert Absinthe from

Distillerie Vinet Ege, France

29www.crushnews.com CRUSH

Beer, Good!Sir Lucky Day,Beer Lover

So your

alien had a room

at the Holiday Inn,

Paramus?

VINTAGE BEER?Welcome back, friends. Could you imaging NOT drinking your beer

right now, but rather waiting 2, 5, even 10 years to? Nonsense, right? Beer is built for now. Beer is built for asinine quantities and rapid consumption. After all, we have “born on” dating just so we can’t possibly be dumb enough to miss our beverages freshest point. We have funnels to expedite our suds to our stomach. We have 2-for-1 drafts that seem to warm at such an alarming rate that our only logical option is to slam them down. So waiting is just not an option, at least to most beer drinkers. Or is it?

The idea of “vintage beer” is becoming increasingly popular. Beers that actually age well, become more complex, and achieve better balance. Sounds like wine doesn’t it? The concept may seem a bit foreign to Joe Six-pack swilling his swill from its clear bottle in the noon-day sun immediately after a particularly heavy workout, but it’s an idea gaining traction with true beer lovers. So what kind of beers make good candidates for aging and what should you know about chemistry before trying to postpone your frothy gratification?

First of all, the vast majority of beer is not brewed for aging. They really are better (a very subjective term) enjoyed (another subjective term) now. Generally, a good bottle for laying down will have a higher alcohol content. Alcohol is a natural preservative and thus helps a beer age better. With the vast majority of mass-produced lagers being 3.5-5% abv. you can see why they don’t qualify. Higher alcohol will also mask bacterial infection that can

impart a sour or lactic flavor. Mild beer will tend to be dominated by these flavors, while a stronger beer will hold up against them.

A highly hopped beer is also a better candidate for aging. Like alcohol, hops are a preservative. Remember the IPA story? If not, look it up. It’s applicable here. As a beer ages, the intense hoppy bitterness will tend to mellow.

Another attribute to look for when cellaring your beer is bottle conditioning. Bottle conditioning is a secondary fermentation occurring in the bottle by suspended live yeasts continuing to feast on the residual sugars. Over time this will cause a beer to lose some of its malty sweetness and become more dry. While bottle conditioning can make for a qualified beer to cellar, it is not a necessary attribute.

Sara Doersam of Sallys-place.com gives these good tips to remember when thinking about storing your beer:

“Realize that laying down beer is like playing craps. There’s no guarantee that each role of the dice, nor each beer, will be a winner, so improve your chances of winning by stacking the odds in your favor.

Best bets for laying down are beers that are high in alcohol, bottle-conditioned, high in hops, or a combination of the above.

Cellar your beers in a dark, cool place with temperatures ranging from 50-65ºF with minimal fluctuation or disruption.

Buy your beer from a reputable beer merchant to ensure that it’s in good condition coming out of the gate.

Taste your beers periodically and if you suspect any may be getting worse instead of better, drink them as soon as possible.”

Fuller’s2007

Vintage Ale

Wednesday, October 1 • 10-Midnight BLU SUSHI (239-489-1500)BLU GOES PINK LAUNCH PARTYSKYY Vodka’s “Wear Pink...Free Drink” La-dies Night. Introducing Outrageous Cocktails for the Cure Pink Plate Sushi Specials $5 4-7 PM Pink Prizes and Chance Drawing tickets on sale Prizes dis-played Scooter/Surfboard/Golf Clubs

Thursday, October 2 • 6-9pmBLU SUSHI (239-489-1500)YP THIRSTY THURSDAY @ BLUONE MCGREGOR BluOne is where it all began for both YP and the Art of Sushi and Outrageous Cocktails! We’re happy to host this special edition of The Young Professionals Thirsty Thursday during Blu goes Pink month.

Thursday, October 2 • 10-MidnightBLU SUSHI (239-334-2583)BLU GOES PINK LAUNCH PARTY GULF COAST SKYY Vodka’s “Wear Pink...Free Drink” Ladies Night. Introducing Outrageous Cocktails for the Cure Pink Plate Sushi Specials $5 4-7 PM Pink Prizes and Chance Drawing tickets on sale Prizes displayed Scooter/Surf-board/Golf Clubs.

Thursday, October 2 • 7-9pmSANDY BUTLER (239-482-6765)LITTLE BLACK DRESS Celebrate the black dress and the women who wear them the first Thursday of every month! All women wearing a little black dress will receive a free appetizer and glass of wine!

Friday, October 3 • 7-9pmAUSTIN’S WINE CELLARWITH ROBB AND STUCKY KITCHENAID CULINARY CENTER Please join us for a terrific culinary experi-ence featuring delicious food created by talented Chef Kristina San Filippo. The 5-course dinner includes hand-selected wine as compliments of the total culinary experience. Reservations 239.390.2222 ($85 pp)

Friday, October 3 • 8-12CINCIN (239-415-2007)LIVE ENTERTAINMENT One night only. Come out for dinner and dance to the music of Andrea & Solie in our Tapas Lounge. Outdoor dining and cocktails available. Happy Hour everyday till 7pm.

Saturday, October 4 • 10am-12noonfLYING PIG (239-337-3744)SOUPS ON....ICE! COOKING CLASS Cold soups are elegant, colorful, and a cool way to begin a meal or lun-cheon. Go to www.theflyingpig.net for complete menu and registration information ($40.00 pp)

Sunday, October 5 • 6-11pmBACCHUS (239-437-8676)FOODIES CONCERT SERIES-SMASHING PUMP-KINS Join us for dinner specials and discounted Garage Beers as we feature live concerts and documentaries on the Smashing Pumpkins.

Sunday, October 5 • 7pm-MidnightBLU SUSHI (239-334-2583)RED BULL COLA AND J WAIL IN CONCERT The exclusive launch of the new product Red Bull Cola and the first live appearance of the amazing J. Wail and his one-man funkband of the future. Concert and Dinner Groove 7-9 DJ Bigg John 9-midnight BluSushi @ Gulf Coast own Center. www.jwail.com

Tuesday, October 7 • 6pm till 10pmTHE JOINT (239-542-0123)TUESDAY NIGHT BLOCK PARTY Live Music with Deb and the Dynamics. Playin’ the blues all night.

Wednesday, October 8 • 10-MidnightBLU SUSHI (239-489-1500)THINK PINK NUVO PARTY @ BLUONE Ladies Night with Nuvo Sparkling Vodka! Complimentary samples starting @ 10 PM with great Blu goes Pink Prizes. DJ Bigg John every Wednesday Night at BluOne McGregor where it all began! Plus! Pink Plate Sushi Specials only $5 4-7pm.

Saturday, October 11 • 7-9pmAUSTIN’S WINE CELLARWITH ROBB AND STUCKY KITCHENAID CULINARY CENTER Please join us for a terrific culinary experi-ence featuring delicious food created by talented Chef Kristina San Filippo. The 5-course dinner includes hand-selected wine as compliments of the total culinary experience. Reservations 239.390.2222 ($85 pp)

Saturday, October 11 • 3-4pmBACCHUS (239-437-8676)KRAFTY KUISINE & SWANKY WINE TASTING: “THE WINES OF VINEYARD BRANDS” Join us every other Saturday for a sensory examination and evaluation of 10 different wines. This Saturday we highlight “The Wines of Vineyard Brands” paired with a light selection of tapas. 20 seats available, reservations required. ($45 pp)

Saturday, October 11 • 4-8pmBLU SUSHI (239-334-2583)‘VOICE FOR HIRE’ BOOK SIGNING & CONCERT Ft. Myers own Randy Thomas, ‘The First Lady of Voice’ releases her new book ‘Voice for Hire’ at Borders and BLU3 has the party! LIVE MUSIC! TJ Kelly Band will debut new music in three concert sets on Gulf Coast Town Center’s Market Plaza Stage.

Saturday, October 11 • 6-9pmfLYING PIG (239-337-3744)2008 CARVE FOR THE CURE Join us for The Flying Pig’s Annual CARVE for the CURE Breast Cancer benefit. We will have fabulous food, wine, music, and a silent auction. Bid on distinctive pumpkins “art-fully” carved by local physicians and surgeons. ($50 pp)

Sunday, October 12 • 6-11pmBACCHUS (239-437-8676)FOODIES CONCERT SERIES-LENNY KRAVITz Join us for dinner specials and discounted Garage Beers as we feature live concerts and documentaries on Lenny Kravitz.

Sunday, October 12 • 6pmROY’S (239-498-7697)ROY’S HAWAIIAN FUSION COOKING CLASS Includes recipes and instructional cooking demo with Executive Chef Wade Lowe. Dinner will be served fol-lowing class with a glass of wine and chocolate souffle.($55 pp)

Tuesday, October 14 • 7- 9pmAUSTIN’S WINE CELLAR (239-275-7200)WINE SEMINAR “PINOT NOIR, WHY THE FUSS?” Please join us at our wine seminar, “Pinot Noir, Why The Fuss?” Choreographed to enlighten your senses. You will discover how they are admired for their delicate, fragile, & charming characteristics. Reservations are encouraged.($50 pp)

Tuesday, October 14 • 6-9pmfLYING PIG (239-337-3744)IT’S BEER THIRTY!!! COOKING CLASS Guest Chef Kristopher Zook is coming in to teach you to prepare a full menu using beer...the ultimate “ingredient.” Go to www.theflyingpig.net for the complete menu and regis-tration information ($50 pp)

Tuesday, October 14 • 10amROY’S (239-498-7697)COOKING CLASS Includes recipes and instructional cooking demo with Executive Chef Wade Lowe. Lunch will follow with a glass of wine and chocolate souffle. ($40 pp)

Tuesday, October 14 • 6-10pmTHE JOINT (239-542-0123)TUESDAY NIGHT BLOCK PARTY Live Music by THE GEEK SKWAD. 80’s party...part 2. We got rained out in August so we doing it all over again. Put on those parachute pants, and that skinny tie with your Ray-Ban’s on. Tell me who produced “We are the World” and I’ll buy you a drink

Friday, October 17 • 6-8pmAUSTIN’S WINE CELLAR (239-275-7200)WINE TASTING Please join us for an enjoyable wine tasting. This is a brilliant way for exploring & discover-ing fine wines from various places around the globe that you may be familiar or completely unknown to you. Reservations are encouraged. ($15 pp)

Friday, October 17 • 9-midnightBLU SUSHI (239-489-1500)FIVE zITO MOJITO NIGHT & RON JON @ BLUONE 99X ‘s Jeff Zito hosts his ‘Five Zito Mojito’ Bacardi Rum Party with $5 Mojitos from 9 til midnight and Blu goes Pink Chance Drawings for great Ron Jon Surf Shop Gifts at BluOne on McGregor. Pink Plate Sushi Specials $5 4-7pm.

Saturday, October 18 • 11am-2pmBLU SUSHI (239-489-1500)SURVIVORS LUNCH WINK-FM GINA BIRCH & FLORIDA WEEKLY Wink-FM, Lite 93.7 and Florida Weekly host a Breast Cancer Survivor’s Luncheon with Gina Birch. A tea-room Fashion Show and a Hess Wine tasting. Ladies can win a Pink Beach Cruiser from Trek and Bacardi. Tickets limited $25 includes $10 donation

Saturday, October 18 • 6pm-2amBLU SUSHI (239-334-2583)BACARDI & RON JON LIVE REGGAE PARTY! Live music and Mojito Madness from Bacardi Rum. Win a Ron Jon surfboard and other cool prizes celebrating Blu goes Pink. Live reggae music from YAAD Band on Market Plaza Stage. Extended License Cocktails on the Lawn!

Sunday, October 19 • 6-11pmBACCHUS (239-437-8676)FOODIES CONCERT SERIES-GREEN DAY Join us for dinner specials and discounted Garage Beers as we feature live concerts and documentaries on Green Day.

Tuesday, October 21 • 7-9pmAUSTIN’S WINE CELLAR (239-275-7200)WINE SEMINAR “WHAT’S UP DOWN UNDER?” Join us at our wine seminar, “What’s Up Down Under?” where you will discover the charismatic, outgoing, & wonderful characteristics of wines meticulously born in Australian vineyards. Reservations encouraged. ($45 pp)

Tuesday, October 21 • 6pmH2 (239-226-1687)THIRD TUESDAY TASTING Starting in October we will doing a wine tasting on the third Tuesday of EVERY month! For our kick-off we will be touring Spain with a five course pairing of food and wine. $30 with reservations,$35 at the door. Vino presented by Stacole fine wines. ($30 pp)

Tuesday, October 21 • 6-10pmTHE JOINT (239-542-0123)TUESDAY NIGHT BLOCK PARTY Live music by Deb and the Dynamics. They play the stone cold groove... Man!

Wednesday, October 22 • 10-MidnightBLU SUSHI (239-489-1500)X-RATED LADIES NIGHT Complimentary X-Rated Shooters and $5 Skyy Infusions Vodka drinks for Ladies! Starting @ 10 PM. DJ Bigg John hosts this Blu goes Pink Party at BluSushi on McGregor. Plus Pink Plate Sushi Specials $5 4-7pm.

Thursday, October 23 • 10-MidnightBLU SUSHI (239-334-2583)Think Pink nuVO PaRTy @ Blu3 Another Think Pink Ladies Night with Nuvo Sparkling Vodka! Com-plimentary samples starting @ 10 PM- Gulf Coast with great Blu goes Pink Prizes. DJ Zac Longfellow spins til 2 AM. Plus! Pink Plate Sushi Specials only $5 4-7pm

Friday, October 24 • 5-9pmBLU SUSHI (239-334-2583)PET COSTUME CONTEST BluSushi will be pouring

CRUSHCALENDAR

Skyy Vodka Pink Poodle Martinis and Cherry Bull-dogs on the lawn at Gulf Coast Town Center for the B-103 Petco Costume Con-test. DJ Zac Thomas lets the Dogs out at 9 pm and resume regular partying.

Saturday, Oct 25 • 7-9pmAUSTIN’S WINE CELLARWITH ROBB AND STUCKY KITCHENAID CULINARY CENTER Please join us for a terrific culinary experience featur-ing delicious food created by

talented Chef Kristina San Filippo. The 5-course dinner includes hand-selected wine as compliments of the total culinary experience. Reservations 239.390.2222 ($85 pp)

Saturday, October 25 • 3-4pmBACCHUS (239-437-8676)KRAFTY KUISINE & SWANKY WINE TASTING Join us every other Saturday for a sensory examination and evaluation of 10 different wines. Please call Bacchus at for this Saturday’s tasting topic. 20 seats available, reser-vations required. ($45 pp)

Saturday, October 25 • 11am-2pmBLU SUSHI (239-334-2583)GulFShORe liFe & 106.3 FM SuRViVORS lun-CHEON Beasley Broadcasting and Gulfshore Life host a Breast Cancer Survivor’s Luncheon with a Malle Montgomery Fashion Show and a Beringer Wine tast-ing. Ladies can win a Pink Golf Bag from Pama Pome-granate Liqueur! Tickets $25 include $10 donation.

Saturday, October 25 • 6-9pmBLU SUSHI (239-334-2583)ChOCOlaTe & SPiRiTS FeSTiVal @ Blu3 Chocolate Martinis by Norman Love and Larry Smokey Genta will be served on the lawn in front of BLU when the Lee County Library’s 10th Annual Chocolate & Spirits Festival comes to the Gulf Coast Town Center. The Geek Sqwad performs LIVE 6-9pm.

Saturday, October 25 • 2-6pmTHE JOINT (239-542-0123)PIRATES IN PARADISE BOAT PARADE It’s a benefit for the Harry Chapin Food Bank. Lots of folks dressed up as pirates or as George likes to call em’ Scallywags. Bring some canned foods and donate to the cause.

Sunday, October 26 • 6-11pmBACCHUS (239-437-8676)FOODIES CONCERT SERIES-NIRVANA Join us for dinner specials and discounted Garage Beers as we fea-ture live concerts and documentaries on Nirvana.

Sunday, October 26 • 7-11pmCIGAR BAR (239-267-6020)CIGAR DINNER WITH UNITED TOBACCO INC. Enjoy this limited seating event with food catered by Outback Steakhouse and cigars rolled by our esteemed guest: Don Pepin Garcia’s son, Jaime. The new Cubao cigar will be showcased and special box pricing will be available for our guests.

Monday, October 27 • Open SeatingROY’S (239-498-7697)“BEER DINNER” TO BENEFIT MARCH OF DIMES BIKERS FOR BABIES Join Roy’s Bonita Springs for a special 5 course “Beer Dinner” to benefit the March of Dimes Bikers for Babies Featuring Beer from Kona Brewing Company. ($60 pp)

Tuesday, October 28 • 6-10pmTHE JOINT (239-542-0123)TUESDAY NIGHT BLOCK PARTY Live Music by HEADCOUNT. It’s only rock and roll and I like it. Classic Rock...New Rock. It doesn’t matter these guys will play it. It is also our 5th favorite bartenders birthday...so a free drink to anyone who brings Lindsay a present.

Wednesday, October 29 • 10-MidnightBLU SUSHI (239-489-1500)THINK PINK NUVO PARTY @ BLUONE The Last and Best Think Pink Ladies Night with Nuvo Sparkling Vodka! Complimentary samples starting @ 10 with great Blu goes Pink Prizes. DJ Bigg John every Wednesday @ BluOne McGregor where it all began-Plus Pink Plate Sushi Specials only $5 4-7pm.

Wednesday, October 29 • 6-9pmfLYING PIG (239-337-3744)HOSTING A TAqUISTA COOKING CLASS Hola! It’s Gourmet Taco-mania cooking class. Learn how to make some delicious and interesting alternatives to basic tacos. Go to www.theflyingpig.net for complete menu and registration information. ($45 pp)

Thursday, October 30 • 7pmSANDY BUTLER (239-482-6765)HALLOWEEN SCENE Halloween Party with Live music and a tapas wine dinner. Costumes are optional however there will be a prize for the best one! ($40 pp)

Friday, October 31 • 7-9pmAUSTIN’S WINE CELLARWITH ROBB AND STUCKY KITCHENAID CULINARY CENTER Please join us for a terrific culinary experi-ence featuring delicious food created by talented Chef Kristina San Filippo. The 5-course dinner includes hand-selected wine as compliments of the total culinary experience. Reservations 239.390.2222 ($85 pp)

Friday, October 31 • Starts @ 6pmBLU SUSHI (239-334-2583)yP hallOween PaRTy@Blu3 Geek SQwaD LIVE The Official Young Professionals Halloween Party is at BluSushi Gulf Coast Town center and the GEEK SQWAD...the best party band in the land plays LIVE from 6-9 and DJ Zac Longfellow spins the party until 2 AM-Extended license! Cocktails on the lawn.

Friday, October 31 • 6pm till...THE JOINT (239-542-0123)MONSTER BASH ‘08 It’s HALLOWEEN at the Joint. We giving up $500 cash for top prize, and a bunch of other stuff for sweet costumes. So don’t sing it...bring it! Costumes will be judged by High Maintenance Salon, and those girls are all about sexy costumes-wink.wink.

CRUSHCALENDAR

Every Night in OctoberCINCIN (239-415-2007)$28.00 PRix Fixe DinneR 3 COuRSe Every Night 5pm till 10pm enjoy our 3 course Prix Fixe Dinner for only $28.00 Dine in our Dinning Room , Lounge or our Lighted Outdoor Garden Patio for a Great Meal at a Great Price. Check out what’s on the Prix Fixe Menu @ www.cincingrille.com ($28 pp)

Every Wednesday, October 1, 8, 15, 22, 29 • 8- MidnightCINCIN (239-415-2007)LIVE ENTERTAINMENT Every Wednesday come out for dinner and dance to the music of David Johnson of the Nevelle Brothers in our Tapas Lounge. Outdoor dining and cocktails available. Happy Hour everyday till 7pm.

Every Wednesday, October 1, 8, 15, 22, 29 • 6-10pmPARROT KEY (239-463-3257)TAYLOR STOKES Top 40 hits with soul, R & B, Jazz, and Motown. A little 80’s put in there for great dancing!

Every Wednesday, October 1, 8, 15, 22, 29 • 3-7pmSANDY BUTLER (239-482-6765)EVERYDAY HAPPY HOUR Visit the Butler for Happy Hour everyday from 3-7pm. for $5 martinis and $5 appetizers.

Every Thursday, October 2, 9, 16, 23, 30 • 8- MidnightCINCIN (239-415-2007)LIVE ENTERTAINMENT Every Thursday come out for dinner and dance to the music of Taylor Stokes in our Tapas Lounge. Outdoor dining and cocktails available. Happy Hour everyday till 7pm.

Every Thursday, October 2, 9, 16, 23, 30 • 7-10pmPARROT KEY (239-463-3257)FRANK TORINO Night With the Stars! Frank Torino performs the hits of some of the greats like Elvis, Sina-tra, and more!

Every Friday, October 3, 10, 17, 24 • Friday 4-7pmBLU SUSHI“GOOSE THE CLOCK” HAPPY HOUR Grey Goose all flavors...most drinks just $3 @ 4 PM then we ‘Goose the Clock every hour! $4 Goose @ 5 PM and $5 Goose @ 6 PM. Plus $5 Pink Plate Sushi Specials til 7 PM Chance Drawing tickets on sale for Blu goes Pink PrizesFort Myers: 239-489-1500 • Naples: 239-403-9901 • Ft. Myers (Gulf Coast Town Cntr.): 239-334-2583 Every Friday, October 3, 10, 17, 24 • 8- MidnightCINCIN (239-415-2007)LIVE ENTERTAINMENT Every Friday come out for din-ner and dance to the music of David Johnson (Neville Brothers) in our Tapas Lounge. Outdoor dining and cocktails available. Happy Hour everyday till 7pm.

Every Friday, October 3, 10, 17, 24, 31 • 6-10pmPARROT KEY (239-463-3257)TAYLOR STOKES Taylor Stokes: Top 40 hits with soul, R & B, Jazz, and Motown. A little 80’s put in there for great dancing!

Every Friday, October 3, 10, 17, 24 • 6-9pmSANDY BUTLER (239-482-6765)LIVE MUSIC Gerald shows off his ensemble of instru-ments live at the Sandy Butler every Friday, Saturday and Sunday.

Every Saturday, October 4, 11, 18, 25 • 5-clBLU SUSHI‘LITTLE BLACK DRESS’ SATURDAY NIGHT All month we celebrate Blu goes Pink...But Saturday Nights are for the “Little Black Dress”. A free glass of wine from our list or a glass of champagne for every lady in a black dress on Saturday night @ all Blu Sushi locations.Fort Myers: 239-489-1500 • Naples: 239-403-9901 • Ft. Myers (Gulf Coast Town Cntr): 239-334-2583

Every Saturday, October 4, 11, 18, 25 • 8- MidnightCINCIN (239-415-2007)LIVE ENTERTAINMENT Every Saturday come out for dinner and dance to the music of Taylor Stokes in our Tapas Lounge. Outdoor dining and cocktails available. Happy Hour everyday till 7pm.

Every Saturday, October 4, 11, 18, 25 • 7-10pmPARROT KEY (239-463-3257)FRANK TORINO Mr. Las Vegas himself! Enjoy this great variety show that has something for everyone! Oldies, classics, country, Sinatra, Elvis, and plenty of dancing!

Every Sunday, October 5, 12, 19, 26 • 6-9pmCINCIN (239-415-2007)LIVE ENTERTAINMENT Come out for dinner and listen Blues & Jazz music with Lynn Richardson & Mike Baer in our Tapas Lounge. Outdoor dining and cocktails available. Happy Hour everyday till 7pm.

Every Sunday, October 5, 12, 19, 26 • 10am-3pmSANDY BUTLER (239-482-6765)SUNDAY JAzz BRUNCH Live jazz and 5 course brunch with free mimosa and bellini. Chef Ragusa spins his menu every Sunday with a different lineup.

Every Sunday, October 5, 12, 19, 26 • 7-10pmPARROT KEY (239-463-3257)AL HOLLAND Al Holland sings Motown Hits!

Every Monday, October 6, 13, 20, 27 • All dayBLU SUSHIMAKEOVER MONDAYS @ BLU Order a Blu goes Pink Sushi & Cocktail Monday Makeover Special for your chance to win Pampering Packages from Blu, Salon Adrian, Borders Books, Belks, Dillards, Gulf Coast Town Center and other Blu goes Pink Partners! CoCo Pink Chanel Specials!Fort Myers: 239-489-1500 • Naples: 239-403-9901 • Ft. Myers (Gulf Coast Town Cntr): 239-334-2583 Every Tuesday, October 7, 14, 21, 28 • 7pm to 10pmPARROT KEY (239-463-3257)FRANK TORINO Mr. Las Vegas himself! Enjoy this great variety show that has something for everyone! Oldies, classics, country, Sinatra, Elvis, and plenty of dancing!

RECURRING EVENTS IN OCTOBER

55º Cool wine & cheese 239.461.015510035 Gulf Center Drive. ft. myersAt Gulf Coast Town Center next to Borders• Unique, modern ambiance• Handpicked cheese selection• Wines by the glass and cheese plates

Austin’s wine cellar 239.275.720012377 S. Cleveland ave. ft. myersAustinsWineCellar.net• Fine wines & gift baskets for every occasion• Wine gifts & accessories• Friendly & resourceful service

BIDDLE’S 239.433.444920351 Summerlin Rd. ft. myersIn Summerlin Beach Place• Check out our “ala carte” Sunday Brunch from 11-3 with

live entertainment• Voted “Best Romantic Dinner” in a News Press poll

BISTRO 41 239.466.414113499 S. Cleveland ave. ft. myersIn the Bell Tower ShopsBistro41.com• Open for lunch on Sundays at 11:30• See our ad on page 15

CAPTIVA PROVISION COmPANY 239.472.75555400 Plantation Rd. Captiva IslandCaptiva and Sanibel’s only upscale market featuring freshly prepared foods, fantastic sandwiches and over 200 wines to select from as you prepare for a weekend getaway on the islands or a day at the beach.

BACCHUS 239.437.867613499 S. Cleveland ave. • ft. myersIn the Bell Tower Shops

ANGELINA’S 239.390.318724041 S. Tamiami Trail Bonita SpringsAcross from The Ship• See our ad on page 4

BLU SUSHI 239.489.1500 13451 McGregor Blvd. ft. myers239.403.9901 1170 3rd St. South #105 Naples239.334.Blu3 10045 Gulf Cntr Dr. e-105 ft. myersBluSushi.com• See our ad on page 36

CRUSH mEmBERSSouthwest Florida’s Premier Independent Food & Wine Establishments

pages 37-39

SWEET mELISSA’S 239.472.1956751 Tarpon Bay Rd. Sanibel• Call for reservations• Monday - Sunday 5-9pm • Come in and let us show you another side of dining on

the island

ROY’S - Hawaiian fusion Cuisine 239.498.769726831 South Bay Dr. Bonita Springs In the Promenade• Open 5-9:30pm• Reservations recommended

SUNSHINE SEAfOOD CAfÉ & LOUNGE239.489.2233 8750-1 Gladiolus Dr. ft. myers239.472.6200 14900 Captiva Dr. • Captiva Is.• Ft. Myers open 7 days a week from 11am - 10pm.• Featuring Live Entertainment Friday-Saturday evenings.

THE SANDY BUTLER 239.482.676517650 San Carlos Blvd. ft. myers BeachSandyButler.com• The first in Ft. Myers. A combination like no other

featuring a 10,000 square ft. gourmet market and 5,000 square ft. restaurant. Join us for an epicurean experience.

WINE fLIGHT UP 239.472.51115400 Plantation Rd. Captiva Island• Monday - Sunday 5-10pm

RUmRUNNERS 239.542.02005848 Cape harbour Dr. Cape CoralAt Cape Harbour Marina• Tropical waterfront dining at the beautiful Cape Harbour

Marina.

PARROT KEY 239.463.32572500 Main St. ft. myers BeachAt Salty Sam’s Marina MyParrotKey.comVoted Best Waterfront Restaurant by the News-Press reader’s poll.

ORIGAmI 239.482.212613300-41 S. Cleveland ave. ft. myersCypress Trace Shopping CenteruS 41 & Cypress lake Dr.OrigamiSushi.biz

THE CIGAR BAR 239.337.4662 1502 hendry St. Dwtn. ft. myers239.267.6020 Gulf Coast Town Center CigarBarLive.com• Half priced drinks from 2-7pm Mon-Fri. Log on to

CigarBarLive.com for monthly events.

CRÜ 239.466.FOOD (3663)13499 S. Cleveland ave. ft. myersIn the Bell Tower shopsCruFoodAndWine.com• See our ad on page 18

H2 - Tapas & Wine Bar 239.226.16872214 Bay Street Downtown ft. myershfoodandwine.com

THE fLYING PIG 239.337.FPiG (3744)7970 Summerlin lakes Dr. #101. ft. myersFax 239.489.3714TheFlyingPig.net

CinCin 239.415.200713451-5 McGregor Blvd. ft. myersCinCinGrille.com• Come and Join us for Jazz, Tapas and Wine in the Red

Room Lounge every Sunday From 6:00 to 9:00 P.M.

CRUST BISTRO 239.495.94644480 Bonita Beach Rd. Bonita SpringsCrustBistro.com• Casual contemporary cuisine• 7 days a week: lunch 11-2:30 • dinner 4:30-9:30• Happy hour 4:30-6:30 $4 wines $2.75 micro brew draughts

KEYLImE BISTRO 239.395.400011509 andy Rosse ln. S.w. Captiva Island• Live music daily with lunch, dinner and Sunday jazz

brunch• Wine Spectator Award of Excellence 2007 & 2008• News-Press: Best Island Dining

HOLY SmOKE HEAVENLY BARBECUE 239.472.75015400 Plantation Rd. Captiva IslandSouth Seas Island Resort

mAD TAKEOUT 239.693.TOGO12995 S. Cleveland ave. Suite 112 ft. myers• Mad Takeout is an 1800 square foot kitchen equipped to

produce ridiculous lunch and dinner to-go via Internet, phone or walk-in order.

• Coming Soon

THE JOINT 239.542.01235789 Cape harbour Dr. Cape CoralAt Cape Harbour Marina• Casual Waterfront Dining • Live Music Block Party Every Tuesday 6-10• See our ads on pages 29 & 30