Fairhope is about to get a little bit tastier. Local celeb and restaurateur Pete Blohme, Panini Pete to most of us, just revealed several new photos on Facebook of his latest upcoming restaurant, Sunset Pointe at Fly Creek Marina.
We told you months ago the idea for this creation was far different from his Panini Pete’s cafes, and will focus heavily on fresh seafood. There is no glimpse of the actual menu yet, but the original plan was to keep away from heavy fried platters like those that made so many Causeway restaurants famous and instead, introduce the area to a fresher, lighter side.
The initial pictures are impressive, but there is no word on an actual opening date just yet. There are some birdies saying we might get to see something around Dec. 5’s Fairhope ArtWalk. This is the Word of Mouth column, anyway. We will let you know as soon as we hear something firm.
Hungry Owl getting into the food truck game
Food trucks are popping up all over Mobile. The national rage has taken this city by storm. The latest to throw their hat into the meals on the wheels game is West Mobile’s Hungry Owl. Chef Tony Nicholas and the gang are very close to having their latest toy on the streets.
The truck has been purchased and outfitted with shiny stainless steel. The thing looks like a beauty, and there is a Facebook contest to see who can come up with the best name. It’s not operational just yet, but they are optimistic we could be lining up to chow down in the next couple of weeks.
While you eagerly await the next food truck festival, they are now taking reservations for Christmas parties at their stationary location at the corner of Cottage Hill and Schillinger. Call 251-633-4479.
Italian Fisherman closes the season with a Holiday Wine Celebration
The Italian Fisherman ended its traditional wine dinners for the season but Chef John Weichman has one more trick up his sleeve! Dec. 2 is a fantastic way to kick off your holiday season with the Holiday Food and Wine Celebration, and the menu is over the top.
What makes this one different from his traditional pairing dinners is that it will be more of a dinner party. The food will be set up at different stations throughout the restaurant in a self-serve fashion with wines served by the staff paired for each. Chef John’s objective is to give attendees ideas for holiday season entertaining in their homes.
This event is limited to 36 people so reservations are required for the $60-per-person meal. That is a heck of a deal when you hear about the more than 20 menu items such as lamb chops, duck l’Orange,
Cognac shrimp and an array of baked oysters, to name a few. If that doesn’t get you into the holiday spirit, then the wine will.
Italian Prosecco, Rotari Rose, Chateau St. Michelle Chardonnay, Kim Crawford Pinot Gris, Seven Hills Wahluke Slope Merlot and Lyric Pinot Noir can surely change your mood.
Call now for your reservations and have your credit card handy if you aren’t a previous attendee. The number is 251-478-2881.
Frios Gourmet Pops
Just in time for the holiday season, Frios Gourmet Pops announced via their Instagram page that they are opening a small shop inside LoDa’s Urban Emporium. I don’t care how cold it is outside. These things are fantastic. This will be Frios’ first Mobile location and I hope it will not be their last.
Stay up to date by visiting www.friospops.com and visit the Urban Emporium 10 a.m. to 6 p.m. Monday through Friday and 9 a.m. to 5 p.m. on Saturday for some great local shopping.
Cousin Melanie’s onion dip
The year before last I went to a holiday party at my friend Melanie’s house in Baldwin County. There was a tremendous amount of food, all done by the amateur chef herself, but the one thing that stood out above the rest was an onion dip that blew my mind.
I’d thought of Melanie as tremendous baker, and I would put her cakes up against any in this area for flavor. But this onion dip was out of this world for an onion lover like me. I begged and begged for the recipe. It’s easier than I thought. Make this one part of your Thanksgiving meal or save it for the weekend when the dust settles.
2 large onions, Vidalia if you are lucky enough to find them, chopped
2 cups of Swiss cheese, shredded
2 cups of mayonnaise
Cayenne pepper to taste
Preheat the oven to 375 degrees.
Mix the first three ingredients in a glass dish, and top with a little cayenne.
Bake in the oven for 22 to 25 minutes. I like to let the onion tips brown. It’s the easiest thing I have ever printed in these pages.
Serve hot with toast points or your favorite cracker.
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