"In the modern era of American life, the vast majority of U.S. citizens have become completely ignorant of the source of their most basic need: food. At least some of this ignorance must be deemed willful, perhaps even calculated. Turning a blind eye to the distasteful, even shocking state of the typical commercially raised-for-profit steer, chicken, hog, sheep, etcetera is convenient..." Read More
At the age of 18, Greg Blanchard wasn’t disappointed when his father, a professor of mycology (the study of mushrooms and fungi), failed to use that year’s Christmas gift from his son; a home beer-brewing kit. Greg happily used it for himself...
If you are looking for a wildly different beer style to try or are trying to bridge the gap between beer and wine then Bruery's Berliner Weisse "Hottenroth" may be for you. It pours a cloudy pale yellow (almost like a chardonnay) with a bubbly head that dissipates as fast as a politician's promises. The nose is sour, yeasty, and a bit floral with a lemony afterscent. As this is my first experience with this style I did not know what to expect. Holy cow. It smacks very sour on the first try, but is mellowed by tart, bready, yeasty flavors on ensuing sips. There is a bit of sweetness in the back of the mouth, and no discernible bitterness. Crisp and refreshing on the right occasion. - Sir Lucky Day

CRUSH Magazine has been Southwest Florida’s leading food & wine publication for over seven years. For dozens of events, we have collaborated with the areas best independent, locally owned restaurants and retail establishments, gathering their talent, experience, expertise and enthusiasm together and showcasing it for the culinary fans across Southwest Florida. Now, for the second time, we are combining great food & beverage with a fantastic day of golf. Please join CRUSH and ten of our Member Restaurants as we come together to help out the kids in our own local community through Blessings in a Backpack.
Golf & Grub Challenge Golf Signup Sheet: Download PDF
The French Bread Oven's full recipe for the Wicked Yule Log is now online. Click Here to see how it's done.

Posted by Bistro 41
Make your reservations now, space is limited..... 239.466.4141

Posted by Bistro 41
Mark Your Calendar for March 1st! Meeker Wine Dinner Hosted with OPICI 4-course wine dinner. Limited space available. Menu posted at www.bistro41.com contact Amanda at 466-4141 for reservations. ($65.00 pp.)

Posted by Sandy Parrot
1/2 Sandwich or Wrap and a cup of soup or salad for only $6.00!! Buffalo Chicken Wrap Caesar Wrap Ahi Tuna Wrap Tiki Wrap 1/2 Rack of Ribs BLT Sandwich Pulled Pork Lobster Roll Chili Gumbo Crab & Corn Chowder Avail Mon-Thurs