Fab Finds; Sweet Ginger's Gelato

Have you ever had gelato? I mean REAL gelato! not the one that reads "gelato" in your grocery store freezer section.

It's one of the many amazing foods that Italians do so well. I remember being in Italy with my family years ago, drooling at the beautiful mounds of this sweet treat in gelateria's lining the streets; and my mother declaring with great enthusiasm, "I'm going to eat gelato every day!" And she did, sometimes twice a day. As a loyal daughter, I could not let her eat alone!

So when I heard a little buzz about a new gelato business opening in Southwest Florida, I was intrigued to say the very least. Now that I know the full story, I'm EXCITED.

Owner Denise Kulisz has a great story that you will be hearing more about; not just in SWFL but soon, nationwide. A former stay-at-home mom in Chicago, she decided to go into the food truck business to sell gelato. No, its not an "Ice Cream" truck it's a food truck; gelato is a food, a dessert food, but still food.

Success came quickly until someone pointed out that her "gelato" wasn't really authentic; a common problem in the US. So Kulisz went to Italy to see for herself. Long story short, she ended up in gelato school, bought the proper machines and then brought an Italian pro to Fort Myers to share his techniques and even some family recipes with her.

Kulisz then hired a well known local chef, Ruth Cohen, to lead her new, state of the art Gelato Lab in Fort Myers. Still practicing for perfection, I got to do a little sampling today and am in love. I tried cream, pistachio, hazelnut, chocolate and a non-dairy dark chocolate that tasted like a velvety mixture of mousse, ganache and pudding.....without milk or cream. Wow!

Gelato may taste rich but it actually has less fat than ice cream. Sweet Ginger's did not give me that sugary buzz and it was full of clean, distinct flavors. As of now Kulisz does not plan to have a local gelateria, but instead serve her cold elixir at special events, select restaurants and out of her food truck.

Nothing like a sweet treat to make all of your cares disappear. Welcome Sweet Ginger's Gelato! Can't wait to see your food truck roll up the next event I'm at!

Taste Of Love

Taste of Love is an annual event raising money for the Special Equestrians. Special Equestrians is a therapeutic horseback riding program for both kids and adults, who live with a wide-range of disabilities. The stories of how riding a horse can change the life of a participant are amazing. If you are looking for a charity to give of your time and resources, please consider this one.

I helped to emcee the event last night with Jay Severson and while the numbers are still coming in, the volunteers were very happy with the tally at the end of the night. Besides bidding on art, jewelry, vacations and more; ticket-holders were treated to delicious food and wine pairings from a dozen local restaurants and caterers.

I loved the flavorful Patatas A La Brava and the creamy Croquetas de Queso con Ali Oil served by "Trattoria Cafe Napoli". It was paired with a juicy Vina Roja Tempranillo. "Sasse's" served up Sicilian Sweet & Sour  Braised Short Ribs that melted in my mouth!. The dish was paired with a Masciarelli Montepulciano. Bistro 41's chef Reiner said he worked for four days preparing his Sauerbraten with Red Cabbage. The surprise ingredient was amazing; ginger snaps! "Angelina's Ristorante" never disappoints with it's ravioli but this year added Lobster Risotto Fra Diavolo for a spicy treat. I nurtured the glass of The Villa Erbice Valpolicella Ca Panvinio that was poured with it.

The event is held at the Design Studio by Raymond. It's a building showcasing different styles of kitchens, the latest designs and accessories. It will make you want to remodel for sure! It's a perfect venue for a food and wine event. I could go on and on about the food and wine; and of course the charity. Bottom line....don't miss this event next year!

Bargain Bottles

Last week I said to a friend, "I need to buy some more wine." (Insert sound of  record scratch here.) Her mouth opened slightly, a brief pause, then loudly "YOU HAVE AN ENTIRE CELLAR OF WINE!"

Yes I said but it is in my so-called cellar for a reason. I want them to age a little more. What I really want now is some "everyday" wine. Gulf Points Liquors (off of McGregor in Fort Myers) puts on nice a tasting the last Thursday of the month. I went last week and picked up a few bargains that I want to share: 2007 McManis Syrah ($9.99), 2009 Grayson Cellars Cabernet ($10.99), 2009 Laurel Glens Reds ($10.99), 2006 Fantail by Morganhof (14.49).

For just a few dollars more  I REALLY enjoyed: 2009 Paulo Scavino Rosso ($20.99), 2009 Juan Gil Monastrell ($19.99), 2008 Clos La Coutale Cahors ($18.99), 2005 Hartenburg Wine Estate Ecurie ($20.99).


People often ask me to recommend good, reasonably priced wines. I have a standard list but these were all affordable, yummy for the money and easy to find. Cheers!

It's Not "REAL" But It Works!

Ever wonder how restaurants without liquor licenses can serve Bloody Marys for breakfast? They use what I call faux Vodka! It’s a clever little trick where rice, potatoes or grapes are fermented instead of distilled. In addition the alcohol content is less than traditional Vodka. That combination allows the “Vodka” placement as a wine instead of liquor. So any establishment with a beer and wine license is golden!

I wouldn’t recommend it in a martini but mixed in a spicy Bloody Mary you can hardly tell the difference. I had one of these tasty treats during my New Year’s Eve brunch at CRaVE in Fort Myers. CRaVE is a cozy little upscale diner in a strip mall off of McGregor Blvd. It has shiny metal siding on the back wall and a giant chalkboard on the side crammed with delicious specials.

The regular menu has something for everyone and the omelet choices are endless. Mine had asparagus, shrimp and Brie. It was a nice accompaniment to my Bloody Mary made with Soboloff Vodka. Finding information about Soboloff has been a bit exhausting and not very fruitful (pun intended). Our waiter said it was a grape-based “Vodka” with a little orange in it.

Vodka aficionados: give it a try! Let me know what you think. If you go to CRaVE on the weekends get there early. There is almost always a line out the door.

Bennett's Fresh Roast

Bennett's Fresh Roast is definitely a place to see and be seen while getting a cup of the freshest coffee in Southwest Florida and handcut doughnuts that are "to die for"! I spent a lovely Sunday afternoon on my dear friend Bennett's outside deck sipping yummy Mimosa's made from Cristalino Brut Rose Cava. The color was a little odd and provoked a few strange looks, however, I have a new love for the taste of a Rose' Mimosa. Bennett's has splits of the Cava if you want to sip some sans the OJ.

But the REAL reason I'm writing about Bennett's today is to tease you! I was asked to be a taste tester for his new doughnut coming out in June. I stared blankly at the plate when he put it in front of me then thought instantly, "How decadent!" These flavors are classicly great together but I would've NEVER thought to put with a doughnut! Sorry but I am sworn to secrecy at this point. Let's just say everyone will be talking!