BRAVO Cucina Amps It Up For Fall

It's fall, hurricane Irma recovery is making progress, Bravo Cecina is not only open, the menu is full of new happy hour, brunch and seasonal menu items.

I love brunch and was hoping to make it for the new crepes (chef Raul Rodriguez loves them) but it was happy hour that got me first, one of my favorite times of the day. From 3:30-6:30 you can enjoy $5 cocktails (like the midnight mojito with strawberry and blackberry) and new, chef inspired bar bites.

Stuffed Banana Peppers

One of my faves was the stuffed banana peppers ($7.99). Halved and roasted, they are stuffed with mild sausage and cheese mix of mozzarella and provolone mixture; creamy, spicy, and hard to eat just one.

The table as a whole could not get enough of the shrimp bruschetta appetizer (13.99) on ciabatta bread with a borsin cheese spread. It's substantial and the creamy, herbal cheese adds an extra special touch.

Pepperoni Cheese Dip

Pizza is an American favorite and I could eat it everyday, in fact we had one here. It had burrata, mozzarella, provolone, garlic roasted pesto, prosciutto, and arugula with fennel seed. It had a touch of sweetness to balance the salty meat.

Not all pizza crusts are as good as this, therefore I have been known to mutilate a slice by taking the toppings off and eating them solo; the dough left behind in a sad heap. So  the new pepperoni cheese dip sounded like a dream. It's hot and deliciously gooey with cream cheese, mozzarella, provolone, parmesan and pepperoni; pizza toppings.

Cod Fresca

New seasonal entrees include balsamic chicken with orzo, farro, zucchini, red peppers, feta and asparagus. and also the harissa grilled shrimp. This shrimp dish also has orzo, farro, zucchini, red peppers, feta, but with the addition of arugula and red pepper aioli; a more than pleasing combo

The cod fresca ($18.49) completely won me over. I felt healthy just by looking at it. Things that look good for you don't always taste so good but that is definitely not the case here. The 6-ounce piece of fish is pan seared then placed over green beans, zucchini, tomato, orzo and faro in a lemon butter sauce, then topped with cucumber relish.

Chef Rodriguez was so enthusiastic about the new caramel mascarpone cheese cake (6.99), how could we say no? Dense and delicious it was a delightful finish.

Caramel Mascarpone Cheesecake 

Chef Rodriguez runs the kitchen with skill, he has been with the company for 10 years and likes the family atmosphere. About the new additions, he is a fan of the cod fresca as well, and likes how the menu has been simplified. He says, "Now there are lots of light choices and I'm happy about that."

The restaurant decor has also been freshened. It is still Tuscan but with a modern touch.

The staff is welcoming and the servers know the dishes well, helping diners navigate with ease. Whatever you do, try the new menu items at BRAVO Cucina before they go out of season.

Craving Paradise-Champagne Wine Dinner

I have a deep love for Charles Heidsieck...the man and the wine. He was the daring entrepreneur who first introduced Americans to Champagne back in 1852.

I recently went to one of the new Craving Paradise corroborations between Crave Culinaire and Paradise Wines in Naples, where the gems of Heidsieck were featured. The five course dinner was held in the private room at Paradise Wines, the food preparation lead by Chef Brian Roland and his creative team at Crave Culinaire.

You might be thinking, sure go ahead and tease us with an amazing dinner that has come and gone. Well, the tease is not meant to rub anything in but inspire you to join in the next Craving Paradise event.

Aerated Salmorejo Cordobes Veloute

The evening I attended began with the Charles Heidsieck Brut Reserve as both a welcome glass and with the first course: warm aerated salmorejo cordobes veloute that had Key West pink shrimp, heirloom tomato confit, savory crepe-egg "Crepe," amontillado syrup, Iberico ham and micro cilantro. I KNOW!

The aeration gave the soup a lovely velvety texture and the acidity of the wine made for a perfectly, fresh pairing.

Second course was a flaky spiced sweet vermouth glazed Florida grouper with orange polenta "Gateaux," seared ruby chard, EVOO melted leek and saffron-mussel broth; so many layers of flavors.

It was served with a favorite of mine, Charles Heidsieck Rose Reserve. The bubbles spoke of raspberry, strawberry and creme brûlée with a lovely long finish.

Crispy Fennel Pollen Ris de Veau "Grenobloise

While the aforementioned pairings were superb, the next one wowed the crowd; crispy fennel pollen Ris de Veau "Grenobloise;" manchego-capellini pave, fried savoy cabbage, pickled caper berries, meyer lemon beurre noisette. This one was served with a special vintage treat;  Charles Heidsieck Vintage 05. 

Winery ambassador Jonathan Boulangeat was on hand, sharing Heidsieck history and explaining what makes each of these wines special. He reminded the crowd that 2005 was an amazing year in Champagne and we could taste it. The bubbles were creamy, butter with lemon curd and it was simply magnificent with Chef Roland's dish.

Jurgielewicz Farm Duck Breast

Proving the aging power of Heidsieck, the next bottle was a coveted Charles Heidsieck Blanc des Millenaires 1995. Made from 100% chardonnay, it was full bodied but still fresh and bright.

This one was paired with Jurgielewicz Farm duck breast; savory cauliflower-mascarpone "Clafoutis," pistachio-vidalia onion soubise, honey braised lacing and burnt rosemary emulsion. This was a dreamy combination,  like a perfect first date.

Dessert was a fun looking and delightful tasting saffron cardamom cheesecake with caramel drizzle, toasted almond chantilly, spiced pear chips on a gingersnap crust, served with a glass of Belle de Brillet Liqueur Pear.

The next Craving Paradise series features more French wines, (June 28). Find more information about this and upcoming dinners here.

Most of the wines served are available for purchase after the meal, many bottles are limited release and great finds. The combination of foods and wines at these events are top notched and a must for food and wine lovers who want a unique evening out in Southwest Florida.
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Yum Yum Yabba; Naples Dining

Bone-in rib eye with stone crab claws

Yabba Island Grill has been a mainstay on the trendy 5th Avenue South in Naples for its causal island cuisine and rousing nighttime scene. I remember many a nights dancing after dinner service to some of the area's best DJ's.

But over the years, the party vibe has faded and a more family friendly atmosphere embraced. The changes have continued with a recent upgrade in aesthetics and tweaks to the menu.

Seared Ahi appetizer

Gone are the bright green colors, in are comforting blue tones and dark wood in this $300,000 renovation project. Fabric still draps the ceiling of the main restaurant and bar while the front dining room has a more cozy romantic feel.

New, inventive hand crafted cocktails are teasing, tempting and pleasing; basil lemon drop, balsamic berry blast and green chile gimlet to name a few. The wine list has also been updated with mostly reasonably priced selections form around the world.

While the menu is still loaded with fresh seafood, the restaurant is branding itself as a casual, affordable steakhouse...with a bit of island flair. I recently enjoyed a meal that included juicy, salty oysters, seasonal stone crab claws and a beautiful, tasty ahi tuna appetizer.

For a main course I shared a seared wahoo served with seasonal vegetables, as well as steak medallions topped with a rich and creamy combo of crab and shrimp; one of the many new steak and seafood combo's Yabba is now offering. Both dishes were keepers.

If it's been awhile since you've been to Yabba, it's time you go back and check out the changes.

Cooper's Hawk Opens in Naples

It's official....today Southwest Florida residents can experience a Napa-style wine tasting room without traveling cross country. Cooper's Hawk Winery and Restaurant opens its southernmost location to the public on US4 in North Naples, between Wiggins Pass and Immokalee Road.

I got a sneak peak last week and met CEO and Founder Tim McEnery who said his expansion in Naples has created more buzz than any other new location opening to date. Perhaps it's the midwest connection; the company's origins are in Illinois.

While I didn't get to try much of the food, the menu looks inviting with a range of gourmet selections such as Asian pork belly tostadas, comfort foods like spaghetti and meatballs and healthful options the likes of Mediterranean salad with shrimp. This menu was specifically designed to reach a wide range of palates and cover all demographics and it works according to McEnery.

The thing that appeals to me most is the fact that each dish is matched with a Cooper's Hawk's wine for the perfect pairing of flavors.

The wines also cover a wide range to appeal to both the average wine drinker as well as those who have more discerning palates.

The grapes are mostly domestic, shipped to the winery in Illinois for crushing, fermenting and bottling. The tastings start at $7 for eight selections. I preferred the wines in the second tier LUX tasting ($12). The LUX Pinot Noir has even won some awards.

The sparkling rose is made from syrah and chardonnay, methode champenoise, and has that bit of yeast you would expect. I also tried the sparkling Blanc de Blanc which was served at the 2008 Presidential Inauguration. It was peachy, floral and a bit more sweet.

I was most interested in trying the special barrel blend after being tempted by the tap on our tour. It was my favorite of the tasting; a bit of funk on the nose, oak, spice and a bit of perfume. If you like bolder wines be sure to try.

I did step out of my comfort zone by sampling the Rhubarb wine. I don't have much experience with rhubarb other than some hard candies I've tried over the years. As suspected, the wine was sweet, maybe good for dessert with strawberry pie or shortcake.

The stand alone tasting room and restaurant is 11,000 square feet with floor to ceiling windows designed to bring the outdoors in and if you really want to be outdoors, there is a terrace. It's not just about wine as Cooper's Hawk also has a full bar inside.

Upon entering you are greeted by a large retail shop with all kinds of cool accessories along with shelves of wine. The tasting bar is fun for both groups and individuals wanting to learn more about wine, the Cooper's Hawk brand.

And if you  like the brand, you can join the wine club where for as little as $18.99 a month you'll receive a bottle of your choosing, invites to special events and other perks.

Welcome to the hood Cooper's Hawk. Cheers.

New Offerings For The New Year: Avenue 5

Champagne glasses ready to be filled
against the wine wall

Apologies for delays in posting....this was 'saved' but never 'published'.....oppose. Info still up to date and worth taking note of.


One of my favorite things about Avenue5 in Naples (FL) is the wine wall. You know when you are out to dinner and your date keeps peering past you to see the TV's mounted around the bar? I do the same with the wine wall, casually glancing past my dining companions, taking note of the labels I recognize, dreaming about which ones I would open first.

I did indeed get to sample some good ones along with some specialties of Avenue5's new Chef, David Nelson. A former chef partner at Truluck's in Naples, Nelson was telling our table how in his new role he was wanting "to do simple things right," when a smoking, Maine lobster cocktail came out. Dry ice was used to create a pillow of soft smoke under the bowl.

Definitely not a simple presentation but it was simply delicious; light and fresh in a Champagne dressing, with grapefruit and avocado. Served with Veuve Clicquot Rich over ice, a perfectly fresh and sweet sparkling cocktail for Florida.

Lobster Cocktail

You'll find a similar dry ice presentation with shrimp on the regular appetizer menu.

Next up was a bay scallop; ceviche with ginger, lemon grass, lime, cilantro, roasted serano and avocado mousse, served with soy wonton crips. The ceviche was nicely balanced with acid and heat and was a great compliment to the wine: Domaine Fournier Les Belles Vignes Sancerre.

Bay scallop ceviche

The gnudi's and meatballs had everyone guessing what would be on our plate next and snickering as gnudi is pronounced "nudie." It's a free form mascarpone and ricotta ravioli, dredged in semolina to make a kind of pasta shell around the cheese mixture. Plated next to the meatballs that were cooked in sauce, the combo was topped with a lemon gremolata and finished with a black truffle foam that I wanted to scoop up with my hands and daintily shove in my face.

In the glass was a Chianti Classico Antinori Marchese Riserva 2011; cherry and musty to the nose, with red fruit, tobacco and oak on the palate. This was a good marriage of food and wine.

Gnudi's & meatballs

The fourth course was a surf and turf of grilled Colorado lamb chops chimichurri and butter poached lobster tail with corn-tarragon sabayon, dauphinoise potato. The lamb was stunning with the Domaine Serene, Yamhill Cuvee, Willamette Valley 2012 Pinot Noir. I began salivating over that wine the minute I saw the bottle next to the decanter.

A beautiful perfume came from the glass with great fruit and spice as it opened more. It didn't go with the lobster, but it was perfectly suited for the tender lamb.

Lamb chops and poached lobster tail

Last but not least, was a delicious tray of desserts including a six layer chocolate cake, key lime cheese cake and the favorite, chocolate pot de creme. Each small taste was served with a carefully selected port, Sauternes and riesling.

Avenue5 often has wine dinners and other events so be sure to check the website or get on their email list to join the fun, food and wine. And be sure to say hi to Chef, I'm excited to see what new things he continues to add to the menu.