Beachin’ May 2012 GoGulfCoastNow.com Volume 15, Number 5 May Entertainment page 5 Thomas B. Norton Library page 6 Who’s on the Island page 10 What to Do Along the Coast? page 11 Get Hooked with Don Holloway page 15 Artist Exhibit page 18 Sip & Savor page 20 Dining Menus page 21 GoGulfCoastNow.com
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108 20th Ave. East in Gulf Shores • 251-967-4141“Where the Gulf Coast Gets Engaged”
We BuyGold, Diamonds
and Silver
GoGulfCoastNow.com4 Beachin’ May 2012
From J.J.’s desk
ust as Beachin’ rolls in waves and basks in rays of Alabama’s Gulf Coast, Gulf Shores, Orange Beach and Fort Mor-
gan inspire each issue with unique events, mouth-watering seafood and Southern dishes, apparel to suit beach bums to country clubbers….
This guide to the Gulf Coast offers insight into local restaurants, nightlife, attractions and events will ensure that time well spent on Pleasure Island.
First and foremost, the humid subtropical cli-mate and white-sand beaches provide an oasis for guests. Don flip-flops and Hawaiian shirts or just a bathing suit. Spend hours of tranquility against a crashing-ocean wave backdrop with a good book, umbrella drink, or a completely blank slate. Dig toes into grains of sand, collect sea mementos or build sandcastles with the kids. Take a refreshing dip or dive into water adventures like parasailing, jet skiing or surfing.
The area also offers family fun outings like the zoo, miniature golf, arcades, go carts, outlet, surf shop and boutique shopping. Whether you’re looking for a new cover-up or an evening gown, Pleasure Island’s got you covered. Souvenirs range from shot glasses to seashells—go ahead, make your friends jealous. Or let your inner child out to play with a day filled of bumper boats, foam machines, Tiki huts and waterfalls.
Or perhaps Pleasure Island provides playtime for you and your sweetheart. Golf the gorgeous shores of the Gulf of Mexico with lush greens, a golf cart and two cold glasses of sweet tea or head for some relaxation built for two with a trip to the spa for couples massages. Maybe a tandem bicycle ride by the beach or late night stroll on the boardwalk is more your style. Perhaps fine dining and dancing...nothing says “I love you” like cracking crab legs and whisking away for a salty-sea waltz.
Or, why not have it all? Rock out to beach-side concerts, get inspires at the Orange Beach Festival of Art, dig in at the Island’s annual Shrimp Festival and jump for moon pies with Mardi Gras goers.
Whatever your taste, leave the itinerary at home and let Beachin’ be your guide to Southern hospital-ity, sandy feet and memories that leave you craving your next opportunity to Beach-it.
Beachin’ magazine is published monthly by Gulf Coast Newspapers, LLC, PO Box 509 - Robertsdale, AL 36567 - 251.947.7712.
Distributed free by The Alabama Gulf Coast Convention & Visitor’s Bureau and at other locations throughout Gulf Shores, Orange Beach and Fort Morgan. All rights reserved. Reproduction without permission is prohibited. Gulf Coast
Newspapers accepts no responsibility in the guarantee of goods and services advertised herein.
Wiz Khalifa and Snoop Dogg will bring bold sounds and fast talk to The Wharf at 8 p.m. May 4th. The enter-tainers have set tour dates to spread sounds of flowing Rap and addictive Hip Hop beats, but also intend to promote their new movie, Mac and Devin Go to High School.
The comedy explores anxieties of studious Khalifa, and extra-curricular interests of 15-year senior, Snoop Dogg. It also features Mike Epps, Andy Milonakis, Affion Crock-ett, Mystikal and Far East Movement.
The film’s soundtrack hit on Dec. 13 and included the popular song, “Young, Wild and Free” featuring Bruno Mars. The film’s release date remains unknown, but is expected sometime this spring.
For more, or to buy concert tickets, visit amphitheater-atthewharf.com.
Waves of Wine festival will let the vino, local arts and crafts, live music and hors d’oeuvres flow during the annual event held May 5 from noon to 5 p.m. at Caribe Resort in Orange Beach. Wine Vendors like Saddle Rock, Clifford Bay, Semler, Cavitt, Spanish Quarter and Jarhead will showcase more than 100 vintages while area restau-rants like Cobalt, Sunset Cork Room and Cosmo’s serve hors d’oeuvres. Book a condo package or purchase tickets for Saturday’s festival, $45, Sunday’s champagne brunch, $35, or both for $80.
Hourly wine cruises by Outcast Charters will offer breath-taking views of the bay. Enjoy live music from local musicians and peruse area arts and crafts such as glass blowing, paintings, sculptures and jewelry.
Sunday’s Champagne Brunch will be held from 10:30-1:30 and will feature catering by the event’s host, Cobalt Restaurant.
Music at Meyer Park sends out sounds of beachside bliss as the City of Gulf Shores hosts this free event with May concerts at 6 p.m. the 10th and the 30th. The pictur-esque setting of Meyer Park at 400 E. 22nd Ave. in Gulf
Shores will add to the natural majesty of the notes and the beauties of spring.
First, Roman Street will thrill audiences with their “’new’ flamenco, smooth and not-so-smooth jazz” style. The melody of relaxation sets in as this local band seems to beckon the very ocean waves with their sound. Broth-ers Noah and Josh Thompson studied abroad and melded European and original notes into their own fusion, using classical guitar, conga, djembe, bass and acoustic guitar. Albums include Amore, Shorelines, Christmas Rhumba, RomanStreet: Live on Mobile Bay, and their new single, Caravan, that also features Melody Duncan (violin), Chris Duncan (organ) and Jo Jo Morris (bass). For more on the band, visit RomanStreet.com.
May 30th will bring Rebecca Berry and Bust to per-form with the unique sound of raspy vocals, sexy notes of saxophone, and blues tones from guitar, bass and drums. These coastal regulars will bring big sounds and serious rhythms to the otherwise, still evening. Rebecca Berry evokes depth from voice and saxophone, with Gerry Gam-bino on guitar, Karl Langley on drums and Nic Carroll on bass as they perform songs like “Use Me Up.”
For more on the concert series, Music at Meyer Park, visit gulfshoresal.gov.
The Hangout Music Festival will hit Gulf Shores May 18, 19 and 20th with big names like Dave Matthews Band, Red Hot Chilli Peppers, Jack White, The String Cheese Incident, The Flaming Lips performing Dark Side of the Moon, Umphreys McGee and Flogging Molly, to name a few.
A kick-off party will be held 2 p.m.-2 a.m. May 17, featuring the Preservation Hall Jazz Band, Big Gigantic, Perpetual Groove, and more.
Food and craft vendors will set up shop to bring delectable dishes and unique wares to concert goers, and shuttle services will offset traffic jams, and hook visitors up with prizes, refreshments and entertainment at stops and on the buses. Guests could win VIP upgrades, meal
May Entertainment:Notes carry on an ocean breeze
Photo by Mark Robinson
6 Beachin’ May 2012 GoGulfCoastNow.com
Submitted by Blake Phelps According to the Alabama Library
Association (ALLA), the Gold Star Standards Achievement Award is a level that all Alabama public libraries should strive for, though notably, only few will achieve.
On April 26, the Thomas B. Norton Public Library in Gulf Shores became the only statewide public library to receive the prestigious ALLA Gold Star Standards Achievement Award at the as-sociation’s annual convention held at the Wynfrey Hotel in Hoover.
The ALLA Gold Star Standards Achievement Award is awarded each year to libraries throughout the state that represent the “Alabama Public Library Standards” at an exemplary level. These standards are the guiding principles for all statewide public libraries and encom-pass facility, administrative, planning, budgetary, collection, public service and technology standards.
“The Thomas B. Norton Public Library is deeply honored to receive this award,” said Wendy Congiardo, Thomas B. Norton’s Managing Librarian. “To be recognized by the ALLA is a tribute to the enthusiasm and hard work of every-one on our staff and to the collaborative effort and support put forth by our entire city.”
This year’s award will mark the fourth time the Thomas B. Norton Public Li-brary has been recognized by the ALLA. The library was the recipient of the association’s highest honor, now known as the Blue Ribbon Award, in 1998, 2000 and 2003.
“That is the next goal on our hori-zon,” Congiardo said. “Our staff has al-ready begun working on our application for next year and we look forward to continuing the rich legacy of our library and improving each and every year.”
The Thomas B. Norton Public Library is located at 221 W. 19th Avenue in Gulf Shores and is open six days a week.
Thomas B. Norton Public Library to receive Gold Star
“A Visit to the Gulf at Sunrise”
He asked that I take him to the Gulf for the sunrise.
Before dawn, the boat bounded over and through waves.Behind us, dock, sandy beaches, and rows
of condos disappeared. At our secret fishing spotwe bobbed like a white cork in salty black soup
to await the perfect moment.
Fingers of sunrays split the eastern horizon to forma crown of glory atop the yellow ball in its re-birth.
Light spread its shades of color to transform our worldfrom black to gray, green, blue, and silver.
25910 Canal Road, Suite O • Orange Beach, AL 36561Located in the Commons Shopping Center corner of Hwy 161 & Canal Road behind McDonalds
2159 S. McKenzie St. • Foley, AL 36535Located in the Foley Place Shopping Center
across from Walmart
10 Beachin’ May 2012 GoGulfCoastNow.com
What to do? I’d like to sidetrack a little today, and instead of
writing about who IS on the Island, I’d like to write about someone who WAS on the Island. When this comes out, it’ll be a month since the funeral of a truly remarkable man, MacGregor Bulloch. I’d known him for approximately 45 years, both as my boss when I was going to sea, and as a friend, before and after I retired. A great leader, a wonder-ful family man, and an outstanding citizen.
Mac was born in New York, N. Y. on July 4th, 1926. What person born on Independence Day would not turn out to be an exceptional individual, and a great patriot? Mac lived up to those expectations. He spent his early childhood in Long Beach, Calif. before moving to New Orleans in 1943. After graduating from Isidore Newman High School in 1944, he was ac-cepted into the United States Merchant Marine Academy at Kings Point, N. Y.
Upon graduation, he went to sea for two years with Delta Steamship Company as Third Officer. Upon returning to New Or-leans, he enrolled at Tulane University where he served as President of Phi Kappa Sigma Fraternity. He re-ceived his BBA in 1951, and was called to active military duty where he served tours with the Navy in Inchon, Korea, as well as Yokosuka, Japan.
At the end of his tour of duty, he returned to New Orleans, and was employed by Lykes Brothers Steam-ship Company. He stayed with them for the next 42 years, and retired in 1993 as Senior Vice President of Operations. Lykes, at the height of their hayday, owned and operated well over 100 cargo ships (freighters). I was on their largest breakbulk ship (largest in the world in its class) being the S. S. Sue Lykes that I was Master/Captain of for the last 10 years of my seagoing career. It was at Lykes that Mac and I met, and it was there that we became lifelong friends.
In 1982, he received the Outstanding Professional
Achievement award from the United States Mer-chant Marine Academy. He had been a member of the National Cargo Bureau for more than 40 years, serving in the capacity of Director in the late 1970s. Mac was also Chairman of the New Orleans Steamship Association from 1985 to 1989. He was a member of the Krewe of Bacchus Organization for more than 30 years, and he loved Mardi Gras, rarely missing a parade.
Mac made a lasting impression on everyone who met him. His laughter, smile, booming voice,
and wonderful sense of humor will be missed by all. He will always be remembered as a man that loved each and every member of his family, his extended family, and this Country, with such a ferocity and dedication that it has been transferred to his loving fam-ily. He had an incredible sense of pride in every one of his children, grandchildren, and in the United States.
Mac built a home out on the Fort Morgan Peninsula at Cabana Beach in 1983, and after retiring, was there as much, or more, than he was in New Orleans. He loved the beach, and supported, not only the Catholic Church in Gulf Shores, but local busi-nesses, and restaurants. He was active in the Cabana Beach Owner’s Association. If you drove by his beach house you would first see a huge flag pole (erected with the help of a few of the Fort Morgan fire department volunteers) with an American Flag proudly on display. He was defined by the traditions he kept such as the many crab boils under the beach house, all the holidays with family at the beach, going
out on his and his son’s boat (eventually donated to Gulf Shores Presbyterian Church fund), the traditional T-shirts designed each year highlighting one of the grandchildren, and many more things that taught each child the lessons of life and love.
Mac will be deeply missed….How fortunate we are to be able to say that MacGregor Bulloch was ON THE ISLAND.
Nolans Restaurant and Lounge, 1140 Gulf Shores Parkway, Gulf Shores
For more, call 948-2111.
SMoKey otiS live MuSic9 p.m., then D.J. 1-3 a.m. every Monday
$5Mudbugs, 624 Gulf Shores Parkway, Gulf Shores
For more, call 981-8081.
MaKe your oWn Suncatcher4 p.m. every Tuesday
$20-$35Orange Beach Art Center
For more, call 981-2787 or visit www.orangebeachartcenter.com.
By arranging colored cut glass pieces on a clear square of glass your design will be fused overnight and the next day your creation will be ready to pick up. The
make your own classes last 10-20 minutes.
hot glaSS MeMentoS4 p.m. every Wednesday
$20-$35Orange Beach Art Center
For more, call 981-2787 or visit www.orangebeachartcenter.com.
What to do? Along the coast
CONTINUED ON NEXT PAGE
12 Beachin’ May 2012 GoGulfCoastNow.com
What to do? Along the coastAfter pressing an object into a box of sand, the glass artist will pour molten glass into the form. After an-nealing overnight you will pick up your sand casting.
The make your own classes last 10-20 minutes.
live MuSic11 p.m. every Friday and Saturday
FreeThe Keg Lounge, 26796 Canal Road, Orange
BeachFor more, call 981-9462.
live MuSic, KaraoKe anD happy hourKaraoke 8 p.m. every Friday, live music 8 p.m. ev-ery Saturday, happy hour 2-6 p.m. Monday-Friday
It was a beautiful summer morning when Pam and I left Fairhope, low humidity and not a cloud in the sky. We were on our way down to Orange Beach to check out a business that many of our friends have told us about, an Englishman, Anthony Jones, who had opened a Hair Salon on the beach.
My hair is very important to me and getting a good haircut is a must, and that is what Anthony Jones is known for. Excellent hair color to boot!
We have both been very dissatisfied with the last few attempts on designing our hair to suit our lifestyles. Most of the so called stylists did not take into consideration our age or understand that we both want to look great without a lot of fuss and bother.
The traffic was a bit heavy due to the summer visitors, but we arrived on time to this charming yellow and white beach house on the beach road with a fabulous view of the Gulf of Mexico. We were greeted warmly by Anthony and he ask us if we would like a cold drink or a glass of wine before he started making us beautiful.
Pam went first since I was a little chicken after the last experiences. He directed her to a styling chair and went on to explain the ten most important rules in designing a custom hairstyle to suit her. He first looked at her face shape explaining that there are five face shapes and her face shape was oval; Next was bone structure, head shape, the type of her hair, the texture of her hair, and then what sort of condition her hair was in, followed by the way the hair grows out of the head, including cow licks; then her likes and dislikes and fashion. Wow! What a lot of things to get right.
So then Anthony started with a relaxing shampoo and deep conditioning. For the next 30 minutes Anthony’s hands were a sea of motion, ending with a quick blow dry with hardly any fuss and presto she was finished! She was so happy and she could not believe the difference in her hair.
Now it was my turn. My hair, especially in the summer, gets very frizzy and dry; I have tried everything out there with no success! Anthony explained that commercial hair products are made different than professional hair products. Commercial shampoos are made of mild detergent and the conditioners are based on petroleum oil. Professional hair products are pure and natural and give back to the hair. He went on to say that we should wash our hair every day and condition the same. Anthony explained that at all times our hair has to have at least 8% moisture in it, the same as our skin. We
should treat our hair the same way as we treat our skin by moisturizing it every day, which made a lot of sense to me. My last stylist told me not to wash my hair every day
because, in her mind, it would dry it out. Anthony explained to me that yes using some drug store products would dry your hair out if washed
daily. After we went through
the ten rules he took me to the shampoo area and treated me to the best shampoo and conditioning my hair had ever. While shampooing he explained to me what I should do in the morning in the shower, again stressing no over the counter
hair products, that’s why my hair is dry and frizzy. After shampooing, and before conditioning, towel
blot the hair because the hair is porous like a sponge, putting any conditioner on one’s hair when it is full of water will not go into the hair itself, so blot it first then apply the product and leave it in while you are washing yourself. Then before you leave the shower rinse and count up to 10 slowly and stop, just rinsing the excess off, no more. After he explained to me the how & whys I understood. He is like a hair doctor, if we listen and do what he says it works!
Anthony has his own line of products and everything he used on me was his and believe me the stuff works.
The cut he gave me was wonderful. I walked out a new woman and so did Pam, no more frizzes! Oh by the way he used a great product before he dried my hair called “POTION.” It is a gel with a lot of healing features with body, fabulous... I bought a bottle. Anyway our cuts cost us $40 each, best money we ever spent and yes we are defiantly going back, he is a true professional. Well worth a visit!
Anthony Jones’ Salon is located on Perdido Beach Blvd. in Orange Beach; the phone number is 251-974-1514. Please say we sent you!
Anthony Jones ... Well Worth A Visit!Voted The Best Salon In Baldwin County In 2010
14 Beachin’ May 2012 GoGulfCoastNow.com
2012 Dolphin football youth caMpJune 4-5 10 a.m.-12 p.m.
Finally, warm and hopefully not much wind. May is one of the best months in town for great speck fishing. The spring cycle should be in full swing. All of the inshore reefs should be full of trout as will most of the structure in shallow water that has deeper water near-by. Most of the shallow creeks that empty into the bay that have a some-what deeper cut running in it will have trout in the shallows early and late and trout in the deeper cut during mid-day. A top water fisherman’s dream come-true.
It’s hard to say what the best top water bait is but most of the common big sellers will do the trick. If top water is not your type of fishing and you would rather use plastics, then your day should be a great one also. I use plastics a lot and in shallow water I’ll tie them under a cork and pop all day long. You could just work the bait near the bottom and not use a cork but for me the best part of the catch is seeing the cork just go out of sight in a flash. Live bait fishermen will have a field day also. Try shrimp under a cork and again pop it often.
May is also a good month to be on the gas rigs in the bay. Big trout will gang up on these rigs and ambush the bait fish that use them for shelter. And white trout will be on the rigs. They provide a great day of fishing; not to mention a fine fish dinner later in the day. Try slip corks fished about 1/3 of the water depth off the bottom for specks and a slip sinker with shrimp on the bottom for the white trout. White trout will take grubs too. Some people use cut bait as well. All work fine. Slot reds will be around all piers and stumps in the bay as well as well as most oys-ter bars. There will almost always be a few bull reds mixed
in with the slot reds so be ready. Use good line and knots.
The reefs up around Point Clear should be a fine place to spend the morning this month with specks, slot reds, and sheepshead in good numbers. The Big Mouth Pass should be loaded up this month as well. Along the beach, there should be a good number of pompano in the surf. Some fishermen call them pomp-oh-no
when they use too light a line for these little speedsters. I use 12 pound test and it gets broken often.
Try salted shrimp on short shank hooks (so the bait covers the hook entirely) fished in the surf on the bottom. Best fight you can get from a small fish. They fry up pretty good too. Alabama has a great population (thanks to sportsmen and The Alabama Marine Resources Officers) of bull red fish. Most of that population will be showing up on the Dixey Bar this month looking for those large schools of pogies to wash out with the falling tides.
What a great way to spend the day. When you can catch 20 or so 25 to 35 pound red fish in just a few hours and only a few hundred yards from the boat ramp then you truly must be in heaven. Give the Dixey Bar a try this year. Always try to release these large fish as they are the future of our red fish. When you release then take time to make sure that they will not go belly up and become shark bait. Always know the game and fish laws of the State of Alabama, have all your safety equipment on board, know the “Rules of the Road”, and stay dry. The number one rule on my boat is to stay in the boat.
Capt. Don
get Hooked with Don Holloway
fine artS caMpJune 25-28 (registration begins May 1)
Camp 1 9-11 a.m., Camp 2 1-3 p.m.Free
4K-6th gradeHands on drama, group singing, dance, musical games,
arts & crafts.Gulf Shores United Methodist Church south campus
auditorium968-2411, www.gulfshoresumc.org
SuMMer artS caMpJune 25-29 9 a.m.-3:15 p.m. (registration ends June 1)
Welcome ToGolfer’s Paradise! The Alabama Gulf Coast may be famous for it’s white sandy beaches, mouth watering seafood and deep sea fishing, but you’re going to thoroughly enjoy the golfing experience when you tee-off at some of the finest golf courses in the Southeast. Relax and enjoy a round of golf at one of our 9-hole, 18-hole and Par 3 courses.
ALABAMA STATE PARKS20115 State Hwy. 135, Gulf Shores251-948-4653www.alapark.com/gulfstate/golf
COTTON CREEK3840 Cotton Creek Blvd., Gulf Shores251-968-75001-800-327-2657
CYPRESS BEND3840 Cotton Creek Blvd., Gulf Shores251-968-75001-800-327-2657
FOLEY GOLF COURSE3901 S. McKenzie St., Foley251-970-1444
Kiva Dunes, the #1 rated golf course in Alabama, represents a most exceptional and unforgettable golf experience and is definitely to be included on your “must play” list while visiting the Gulf Coast.
Golf Shop Phone 888-833-5482
For Lodging and Real Estate Inquiries call our Rental & Sales OfficePhone 866-540-7100
Submitted by the Coastal Arts Center of Orange Beach
The fourth annual Emerging Artists Exhibit opens at the Coastal Arts Center of Orange Beach Friday May 4th and will be on display through July 14th. This event, presented by The Hangout with Supporting Sponsors, Melanie’s, Merrill Miller Interiors and Bravo Tacos, Gallery Sponsors Gulf Is-land Gallery, Tino’s Fine Art and Wall Décor Frame Shop & Gallery, features the work of graduating art students from participat-ing colleges and universities chosen by their department chair. The opening reception is May 4th at 5 pm. Bravo Tacos will cater the reception, making it a wonderful opportunity to see cutting edge art while tasting one of the community’s innovative restaurants.
The schools represented in this year’s exhibit include University of South Alabama, Spring Hill College, University of West Florida, Pensacola State College, University of Mobile, Gulf Coast State Community College, University of Montevallo, Auburn University, University of Alabama and Agnes Scott. 2012 represents the first year that the invitation to exhibit was extended beyond the Gulf. The exhibit will be judged by Raven McBride, Curator of Education and Outreach at Pensacola Museum of Art and Nance Fleming, artist and owner of Patina Gal-lery in Fairhope, AL. Awards totaling over $1000 will be disbursed to the chosen students. In addition, each artist will receive a piece of glass art from The Hot Shop specifi-cally made for the Emerging Artists Exhibit by resident artist, Sam Cornman.
“The idea is to offer an opportunity for graduating
visual arts students to exhibit and sell their work dur-ing the peak season, meet other graduating arts students and possibly win monetary awards. We look forward to this exhibit each year and each year we are amazed at the extraordinary talent of the students” states Juli Jordan,
Visiting Artists and Special Exhibits Ad-ministrator, “It’s also an opportunity for the community and our visitors to see what is emerging from our colleges and universities.”
This year’s Emerging Artists are Rikki Rhodes and Amanda Youngblood of Uni-versity of South Alabama; Grant Benoit and Stacy Gallodoro of Spring Hill College; Madison Rutherford of University of Mobile; Jarrod Goldman and Carleton Haack of University of West Florida; Lindsey Russell of Pensacola State College; Brandon LaF-rance of Gulf Coast State College; Mag-gie Blevins and Alexander Schmidt of the University of Montevallo; Kathryn Beck and Caroline Steele of Auburn University; Micah Craft of the University of Alabama and B.K. Hart of Agnes Scott. A wide variety of styles and mediums will be presented includ-ing oils, ceramics, wood, printmaking, and reclaimed materials.
How it Began:In 2009 The Friends of the Arts and The Coastal Arts
Center of Orange Beach began the Visiting Artists and Special Exhibits Series. One of the objectives is to attract diverse artists from the Southeast to exhibit their works. An important component of this mission is to encour-age serious student artists who have chosen to pursue a formal education in visual arts at the university level. To accomplish this goal the Friends and OBAC created the Emerging Artists Exhibit to draw attention to the works of chosen graduating artists. The hope is that this annual exhibition will enhance the careers of young artists by pro-viding exposure, experience and encouragement.
And yet, there’s more…Also on May 4th visit The Hot Shop for Hot Glass
Blowout 6-8 pm. Sam and friends will be up to their tricks of the trade that are always entertaining. Add to your glass collection and hang out with your friends while watching mesmerizing glass blowing demonstrations. With the purchase of a hand blown drinking guests can enjoy the beverage of their choice.
Coastal Arts Center of Orange Beach is located at 26389 Canal Road between the O.B. Public Library and the Waterfront Park. For more information visit www.orangebeachartcenter.com or call 251.981.2787.
To support these and other worthwhile events at the Orange Beach Arts Center join the Friends of the Arts, Inc. a nonprofit 501c3 organization. Joining is easy, sim-ply visit the website or call the number above.
His Highness Ham1 spiral-cut or whole, bone in ham
(10-20 lbs., about $1.58 a pound)
2 12 oz. bottles of organic honey
1 12 oz. can of crushed pineapple in juice
Wrap ham thoroughly in tin foil leaving an opening at the top. Place the wrapped ham in a 13x9 baking dish. Pour honey and pineapple with juice over the ham, then close the foil wrapping. Bake at 325 F. for 12-14 minutes per pound. Allow to cool. Serve as entre, sandwich meat or dice for salads and omelets. Save the juice and ham bone (with remaining meat) to season beans or greens.
Sip & Savor
Sumptuous Sangria
For a pitcher:1 750ml bottle of Cabernet red wine1 c. champagne1 c. brandy½ c. sliced apples½ c. sliced pineapples¼ c. orange juice¼ c. pineapple juice¼ c. mango juice
Combine ingredients in a pitcher and stir well. Serve over ice. You may also freeze sliced fruit, or dice fruit and freeze as ice. Garnish with orange slices or pine-apple chunk sword.
ThePhoto Club
• Photos are taken by members of the Coastal Photography Club. The Club meets at 7 p.m. the first Friday of each month at the Foley Senior Citizens Center, the corner of Cypress and Rose streets in Foley. For more about the club, contact Capt. Mark Robinson at 540-7463 or Margret Hildreth at (850) 457-8656.
Lying around on the beach can really make you hungry. When it does, headout to one of our remarkable Gulf Shores and Orange Beach restaurants. With the world’s best inshore and offshore deep sea fising you’ll find that succulent, frest-off-the-boat seafood is the order of the day. Of course, you don’t have to have seafood! You’ll find plenty of restaurants in Gulf Shores and Orange Beach serving barbecue, steak, Italian, Japanese, Mexican, pizza, deli style sandwiches and more.
1 lb........24.99Tuna Dip 7.99Sweet Potato French Fry Basket 7.75Fried Green Tomatoes 6.99
GuMbo & SoupSeafood Gumbo cup....4.75
bowl....6.49Crab & Shrimp Bisque cup....5.25
bowl....7.99fried Seafood favoriteS
(Served with your choice of two side dishes)Butterfly Shrimp 15.99Tail-less Shrimp 14.99Bon Secour Oysters 16.99Crab Claws 17.99Fried Fish of the Day 17.99Shrimp & Flounder 16.99Shrimp & Oysters 17.99Fried Catfish 14.99
Seafood pLatterS(Served with your choice of two side dishes)
SteaMed Seafood(Served with new potatoes & one side)
Snow Crab Legs - 2 lbs. 26.99Royal Red Shrimp - 1 lb. 22.99Combo - 1/2 pound Royal Reds & 1pound Snow Crab 23.99
toniGHt'S catcH(Served with your choice of two side dishes)Choose from the following preparation styles:Fried Catch 17.99Blackened Catch 17.99Grilled Catch 17.99Broiled Catch 17.99
Complimentary Ice Tea and BreadServed with All Dine in Lunch Entrees.Add House or Caesar Salad 3.25Substitute Salad for side dish 1.75Po-Boy Sandwich 8.99Cheeseburger 7.99Crab Cake Po-Boy 10.99
*Monte Cristo Sandwich 7.99SaLadS
Dressings: Honey-Mustard, Ranch, BleuCheese, Italian, Thousand Island, French,
- with pecan chicken tenders 9.99- with chicken tenders 8.99
- with boiled shrimp 9.99- with grilled or blackened chicken 8.99
Caesar Salad 7.25- w/grilled or blackened chicken 8.99
- w/boiled shrimp 9.99Gumbo & Salad - a cup of SeafoodGumbo and our 7.99Bisque & Salad 8.50
Seafood favoriteS(Served with your choice of two side dishes)
Add House or Caesar Salad 2.25 Substitute Salad for side dish 1.75Fried Butterfly Shrimp 10.99Fried Oysters 12.99Fried Crab Claws 13.99*Coconut Shrimp 11.99Grilled Shrimp 10.99
SeafoodAll Dinners include one trip to the Salad Bar, Baked Potato or French Fries & Hushpuppies
Our Special Seafood Platter .................................................................................................................................................$22Cup of Gumbo, Stuffed Crab, Stuffed Shrimp, Fish, Shrimp & Oysters
Coconut Wasabi Tuna on Sweet Chili Pasta .........................................................................................................................$22Steamed Snow Crab Legs ............................................................................................. 1 Lb. Market PriceFried Crab Claws ....................................................................................................... 1/2 Lb. Market PriceSteamed Royal Reds .................................................................................................. 1/2 Lb. $15 1 Lb. $20Broiled Shrimp Scampi ........................................................................................................................................................$19
14 Butterflied Shrimp lightly seasoned & broiled with lemon, butter & sherryCold Boiled Shrimp Dinner ..................................................................................................................................................$19Fried Homemade Stuffed Shrimp ...................................................... Three (3) .... $13 ..................................Five (5).......$18Fried Butterfly Shrimp ........................................................................ Eight (8) .... $13 ........................Fourteen (14) ......$18Fried Popcorn Shrimp ..........................................................................................................................................................$18Fried Oysters ............................................................................................ Small .... $14 .....................................Large ......$19Fried Shrimp & Oysters ............................................................................ Small .... $14 ......................................Large ......$19Fried Scallops .......................................................................................................................................................................$18Fried Scallops & Oysters ......................................................................................................................................................$19Fried Scallops & Shrimp .......................................................................................................................................................$19Lump Crab Cakes with Rice Pilaf and Asparagus .................................................................................................... Market PriceFried Homemade Stuffed Deviled Crab .................................................One (1) ...... $9 ....................................... Two (2) $11Fried Soft Shelled Crabs ........................................................................Two (2) .... $17 ....................................Three (3) $20Mahi Mahi (Grilled or Blackened) ..................................................................................................................................... $198 Oz. Tuna (Grilled or Blackened) ........................................................................................................................................$19Grouper (Fried, Grilled or Blackened) ..................................................................................................................................$20Snapper (Fried, Grilled or Blackened) ..................................................................................................................................$20White Fish (Fried, Grilled or Blackened) ..............................................................................................................................$17Trigger (Fried, Grilled or Blackened) ....................................................................................................................................$18Fried Flounder Filet ..............................................................................................................................................................$20Broiled Stuffed Flounder Filet ..............................................................................................................................................$23Fried Whole Flounder ..........................................................................................................................................................$19Broiled Whole Stuffed Flounder ..........................................................................................................................................$23ALL DINNERS MAY BE BROILED FOR AN ADDITIONAL $2 - Broiling takes additional preparation time.Additional Plate Charge for Sharing Dinners $2 - No charge if a side salad or potato is ordered!
Steaks - Lobster - Chicken - Entree SaladAll Dinners include one trip to the Salad Bar, baked Potato or French Fries & Rolls.
Two Cold Water Lobster Tail Dinner .....................................................................................................................................$2710 oz. New York Strip with 5 oz. Broiled Cold Water Lobster Tail .........................................................................................$2712 oz. Ribeye .......................................................................................................................................................................$1910 oz. New York Strip ...........................................................................................................................................................$178 oz. Filet Mignon ................................................................................................................................................................$23Summer Salad ......................................................................................................................................................................$16
Mixed Greens with Mandarin Oranges, Toasted Almonds, Sliced Strawberries, Croutons and Raspberry Vinaigrette. Topped with your choice of Grilled Shrimp, Chicken or Tuna
Rare – Cool Red Center • Medium Rare – Warm Red Center • Medium – Warm Pink CenterMedium Well – Warm Center, Slightly Pink • Well-Done – No Pink
Steaks ordered Medium Well or Well-Done cannot be guaranteed for Quality or Texture and require Additional Time to Prepare!
Children’s Menu10 and Under Only Please - Served with French Fries on a Frisbee
Chicken Tenders, Hamburger, Fish or Popcorn Shrimp ..........................................................................................................$6Cheeseburger ........................................................................................................................................................................$6Personal Pan Pizza .................................................................................................................................................................$6Fried Mac & Cheese (4 Squares) ............................................................................................................................................$5
Try One of Our Homemade Specialty Desserts!
Menu
32 Beachin’ May 2012 GoGulfCoastNow.com
We Have Relocated To The Wharf4830 Wharf Parkway, Suite G106 in Orange Beach!