Beating The Storm---Travel Tales

With so many stories lately about flying fatalities due to weather, fellow passengers on my recent trip from Florida to Atlanta were getting fidgety at the gate watching dark storm clouds rolling in.

Apparently they weren't the only ones as airline personal began boarding our flight early, urging everyone to move swiftly so we could take off before the storm hit. WOW,  if only travelers were this efficient at finding their seats and stowing their bags on a regular basis!

We did it, pulled away from the gate a record 20 minutes early, but alas, it was not meant to be. It wasn't weather but a pesky warning light from a clogged galley drain that made us return to the gate and wait for maintenance. By this time the storm had indeed passed.

As we sat patiently waiting for the problem to be fixed I would occasionally hear the exclamations of a young child, quickly followed by a shushing from the parent. If they only knew their constant shushing was louder and more irritating than the questions of their child. Last time I flew with a curious child it was one of the best times I've had.

Too bad the shushing parent couldn't get ahold of the loud talkers who became even louder with the roar of the engine temporarily silenced. A man and a woman forced to sit next to each other apparently felt the need to get to know each other, and in turn let the entire cabin in on their life story. In one hour I learned more about them than some co-workers I've known for ten years.

I was further enlightened in Atlanta while waiting for my connection, by a business traveler droning on and on about his $4 Chick-fil-A sandwich. His companion shocked, had he known it was only $4 he might have taken time to eat too. $10 or $12 was just way to much, but a $4 meal? Then there was the gushing over how GOOD it was for $4, real chicken you know, not a bunch of parts, and a tomato and lettuce too. The conversation was repeated nearly word for word, for a good three or four rounds.

I finally made it to my DC, grabbed a cab and half-way to my final destination noticed that like the plane, this vehicle also had a warning light on its control panel. It said check engine. I disembarked at my family's home, his car promptly died.

I've decided to walk the next few days.

New Southern Cooking Comes To Punta Gorda

Leroy's Manhattan with a moonshine soaked cherry

LeRoy's Southern Kitchen is the newest restaurant to grace the dining scene of Punta Gorda's quaint downtown. The brainchild of two longtime Southwest Florida restauranteurs, Lee Richardson and Bob Mulroy, the two scooped up a former chef from the highly acclaimed Mereday's in Naples--Richard Howze.

Howze also spent time in the New Orleans culinary scene. He brings a big dose of NOLA inspiration to Leroy's southern menu, then adds a modern twist.

Located in what used to be Opus, the somewhat chic decor has been replaced with lots of repurposed looking materials for a casual ambiance.

On the surface, it's a place where you might expect to find shrimp and grits, and pork and pancakes, and you do. However, the menu also has foodies salivating with dishes that include foie gras, truffle and bone marrow.

I was so excited to find the above items that I didn't know where to start. Thankfully Mulroy made the decision for me and sent out a tasting board that included two types of sausage, pork rillette, chicken pate, cheeses and more.

Tasting board

He also advised trying the fried green tomatoes which to be honest, didn't excite me as more often than not, I find this dish to be marginally prepared. I should've known better. Chef Howse cut the tomatoes in wedges not slices so we could actually taste them. The crisp batter, the salty blue cheese and tasso fondue, the juicy tomatoes in the middle, created a wonderful trifecta.

Fried green tomatoes

I couldn't pass up something with foie gras. It came on Po Boys, on top of burgers but I had it on it's own, blackened and with a bit of blueberry jam and balsamic. A must try.

Blackened foie gras

I really wanted to try the brussels spouts in a truffled goat cheese with bacon or the crawfish beignets, all small plates. But my dining partner had a small appetite so we had to scale back, this time.

Roasted mushroom pilau, egg, truffle and pork rinds

We did manage to put a dent in the roasted mushroom pilau; the truffle flavors were distinct and delicious. It was topped with a fried egg and served with crunchy pork rinds.

Leroy's has one of the largest (if not THE largest) selections of bourbons and whiskeys in Southwest Florida according to Mulroy, with even more to come. The happy hour includes $4 drafts, wines and wells; only a dollar more for the premiums.

Congratulations on your opening and more exciting things to come!

Farm To Table In Southwest Florida

Smoked, cured and pickled plate

When I was recently asked to dinner by fellow journalist and fellow food lover Chelle Koster Walton, I couldn't wait to get caught up over a meal at The Local in Naples. I was even more excited to find out I would be part of her "research" into the farm to table scene in Naples and Fort Myers for VisitFlorida.

Butchers cut double pork chop from Palmetto Creek Farms

Not long after we took our seats, Chef Jeff Mitchell kept the food coming out and every dish had something special, from local ingredients to bold spices and everything in-between. 

Smoked eggplant with goat cheese

The menu here changes every week, depending on what is fresh, seasonal and as local as possible. The Local also serves 'local' brews....not just from Southwest Florida but Florida in general. The wine list is affordable and has some unique selections.....probably the only part of the menu that is not local.

Peach granita, mango sorbet and mint chocolate chip custard

Be sure to read Watson's article as it gives a lot more info on the above food items, not only featuring The Local, but also other restaurants committed to serving items from area farms. It also gives insight into the farms themselves. Eat local!