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O C TO B E R 2 022
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October 2022 PUBLISHER
Ashley Roberts | ashley.roberts@citylifestyle.com EDITOR IAL COOR DINATOR
Summer Abston | summer.abston@citylifestyle.com
LIFESTYLE LETTER
Welcome Fall, Football, and Food... Hello, again, and welcome to our delicious October issue! For this issue, we wanted to share some of our favorite places to eat and drink. We have so many amazing local restaurants; we literally had to pull names from a hat. If your favorite was not covered, don’t worry, we will cover more eateries in future issues. As tourism slows, this is our time to get out and enjoy our local establishments. Fall is around the corner and many menus are changing due to seasonality. In addition to food, new happy hour menus are being unveiled, and we’re so excited to get out and try them! Our community offers diverse dining options: fine dining, seafood shacks, breakfast places, burger joints, craft cocktails served marina, bay, and gulf-front, some of the most unique food trucks you’ve ever experienced, and more after that. Let this issue inspire you to venture out and give your tastebuds a new experience. Thank you for inviting us into your homes and sharing your lives with us. Love local, live local, and spend locally. See you next month, ASHLEY ROBERTS, PUBLISHER @ G U L F_ C O A S T _ C I T Y L I F E S T Y L E
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Matthew Endersbe LAYOUT DESIGNER
Jayme Emery CONTR IBUTING PHOTOGR APHER S
Derek Keller, Jenni Guerry
Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell
Correction: Our September issue had a typo in The Man Cave Of All Man Caves story. Jimmy G’s Toy Box has been used for carwash fundraisers by Orange Beach High School and others. His Toy Box is also a collection site for Toys for Tots. The photographer for Maho Shades was also Ashtynn Bree Photography. We are very sorry for all of the confusion.
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Proverbs 3:5-6 Gulf Coast City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Gulf Coast area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Gulf Coast City Lifestyle™ is gathered from sources considered to be reliable, but
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L I F E ST Y LE LE T T E R
the accuracy of all information cannot be guaranteed.
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O C TO B E R 2 0 2 2
inside the issue The Food & Drink Issue
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F E ATU R E D
D E PA RTM E NTS
16 Small Bites
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Lifestyle Letter
8
City Scene
10
Business Monthly
12
Culinary Creations
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Chef ’s Selection
16
Locals Only
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Local Limelight
22
Home Update
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Trend Setter
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Hot Spot
30
Healthy Lifestyle
32
Local’s Choice
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Events
From food trucks to picnics, the small bites scene is ramping up to be big.
20 Chef John Hamme of Spectrum Resorts
Worldwide skills help Chef Hamme run one of the finest restaurants on the coast.
24 The Gulf State Park Trio
The Gulf State Park & Lodge have delicious--yet different--cuisine sure to please a crowd.
30 Rob Breckner’s Guide to Ultimate Wellness The basis for life is simple and clean.
O N T H E C OV E R
Photography: Derek Keller Pictured on the veranda of Coast, the top floor of the Clubhouse at The Beach Club Resort & Spa, Chef John Hamme has what it takes to run one of the finest eateries in town.
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FO O D + B E V E R AG E
FO O D + B EV E R AG E
FO O D + B EV ER AGE FO O D + B EV E R AG E
HO ME + DES I GN
LO CA L S ERV I C ES
FO O D + B EV ER AGE HEA LT H + W E L L N E SS
FO O D + B EV ER AG E
THE WHARF
O C TO B E R 2 0 2 2
city scene
Where neighbors can see and be seen. 1
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1: Another amazing Wine Dinner at Mile Marker 158 with Winston McQuitery. 2: Lee Lawson, President/CEO of Baldwin County Economic Development Alliance, presents to the First Friday Forum. 3: Ribbon Cutting at Andy Andrews’ Wisdom Harbour Studios with the Coastal AL Business Chamber. 4: Baldwin Business Network monthly meetup. Open to all, attendees can share business challenges and solutions. 5: Hooked on a Cure fishing tournament benefitting Children’s of Alabama & supporting local cancer patients. 6: The cutest fishing team at the Kids Win fishing tournament supporting Make-A-Wish Alabama. 7: 22nd Annual CCA Lower Alabama Chapter fundraiser at Heron Pointe. Photography by Ashley Roberts
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C I T Y SC E N E
Want to be seen in the magazine? Tag your Instagram photos with @gulf_coast_citylifestyle
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8: Team Beebe supplying delicious boiled shrimp for CCA Lower Alabama. It’s a spicy job! 9: Tracie Stark and Nelson Bauer of the Orange Beach School Board enjoying Makos on Main. 10: Cheering on students and staff. We hope you have a great year, Makos! Photography by Ashley Roberts
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O C TO B E R 2 0 2 2
business monthly A round-up of exciting news from local businesses.
Mr. Bugg's Now Serving Baldwin County Mr. Bugg’s Pest Control offers residential and commercial termite and pest control services. Our goal is to free up our customer's time and manpower by taking care of their pest control needs and providing peace of mind knowing a licensed company with ongoing training is at their service. Give Mr. Bugg's a call today 251-309-4470. Photography Coastal Alabama Chamber
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Home Boss Inspection Now Offering Fortified Inspections
Advanced Marine & Power Systems Expands Generator Operations
Home Boss is now a Fortified Evaluator. Our IBHS® Certified Evaluators can ensure that homes under construction or renovation meet the requirements to receive the FORTIFIED designation. The program includes an in-depth inspection to ensure that it is done using the IBHS® construction methods protecting against hurricanes, high winds, and other disasters. These designations of Roof, Silver, or Gold provide insurance discounts. Schedule your FORTIFIED/general inspections: at 251-230-9595, or visit HomeBossInspection.com.
Advanced Marine & Power Systems is located in Orange Beach and has the largest Kohler Generator inventory. They have a team of professionals to provide sales, installation, and service to the Gulf Coast for residential and commercial standby generators. An influx of new construction and remodeling after Hurricane Sally in 2020 has created more demand for standby generators in our community because of the assurance they provide during outages. Call them today for a quote.
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B USIN E SS M ON T H LY
Orange Beach Family Dentistry's New Invisalign® Promotion
KleenWorks Now Offers Mobile Ceramic Coating Installation and Detailing
Community Bank Expands to Gulf Shores Market
Orange Beach Family Dentistry wants to help you achieve a beautiful, straighter smile in half the time of braces. Get Invisalign® for $3,275 for inclusive treatment. (*terms and conditions apply) Call Orange Beach Family Dentistry today and schedule your appointment. Your smile will thank you!
KleenWorks is a locally owned detailing company with family roots dating back to 1950 in Orange Beach. In addition to using the latest technology with eco-friendly chemicals, they provide full interior/exterior services and install coatings to protect any vehicle, RV, or boat. We are a member in good standing of the International Detailing Association (I.D.A.), and abide by their code of ethics. "I serve God and my community through my business." -James Anthony Hannah (Tony)
Community Bank's new 9000+ square foot office is currently undergoing renovations at 250 West Fort Morgan Road. Until completion, there is a loan production office located at 3817 Gulf Shores Parkway, Suite 5. Rick Conway is leading this expansion. Conway comes to Community Bank with over 25 years of experience in the banking industry. He and his family have called Gulf Shores home for 27 years.
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Get in touch by heading over to our landing page to connect: CityLifestyle.com/GulfCoast
OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/ G UL F C OAST
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Orange Beach’s OSO at Bear Point Harbor Sister restaurant to OSO Early in Orange Beach, OSO at Bear Point Harbor serves up decadent culinary creations.
OSO features a variety of delicious menu options such as cajun oysters, tuna poke bowls, and snapper served with veggies and rice.
Tyler Kean formerly served as owner and chef at the popular Fairhope Inn until fate had its way. “A couple of buddies of mine bought Bear Point Harbor where OSO sits. They called me up and asked if I would be interested in running the new place they had planned. Since I owned the Fairhope Inn, I thought the distance between the two would not be an easy task. Coincidentally, that same week, a few people approached me and asked if they could buy the Inn. It sold very fast, and in January 2020 I started with OSO.” However, there were things that had to be done before OSO opened.
Tyler Kean, right, ran the Fairhope Inn until one fateful day in 2019.
The Papa OSO as seen on the left is a fun and fruity drink featuring gummy bears.
“We completely gutted the entire building top to bottom. We knew that if we wanted to make this something nice we needed to put in the work. We painted everything inside and out. After the physical changes came the menu. In developing everything, it was a collaborative effort. I spoke with several locals and other officials and we came up with it together. Since I was not familiar with the menu before, it kind of worked in our favor.” Next up was the name. “We needed a name and the first thing I did was look up what bear was in Spanish. It said, ‘OSO.’ We knew then and there we
had the name after talking about it with the new owners of the harbor.” One of OSO's favorite things is keeping locals involved. “Tourism will always be there, and locals help keep it. We have a diverse menu where one day someone can come in and get a steak, the next day something else, and the next day something new too. We have a great local following and it is very important to us to keep them involved.”
ARTICLE BY SUMMER ABSTON PHOTOGRAPHY BY DEREK KELLER
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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE
The Papa OSO is a drink featuring Bumbu Rum, Cruzan Coconut/Banana Rum, Fresh Squeezed Lime Juice, Pineapple Juice, Bordeaux Cherry Juice, and Gummy Bears.
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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/ G UL F C OAST
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Wine Tastings with Winston McQuitery Wine Sommelier, Winston McQuitery, has trained and grown his knowledge of wine. ARTICLE BY SUMMER ABSTON | PHOTOGRAPHY BY DEREK KELLER
Winston McQuitery knows about wine. 12 years ago after taking a liking to the popular beverage, McQuitery says, “after learning several popular wines and the history of the locations behind them, I got bored, hit a plateau, and moved here where I learned to love them again. I started training and growing my knowledge of wine even more; now I hold wine tastings and have achieved the ranking of Introductory Sommelier.” See below for future wine tastings. Next Wine Tasting: A five-course dinner supporting breast cancer awareness, McQuitery will be hosting a Pink Tie Dinner with Villagio Grille on October 21. 4790 Main Street F108, Orange Beach
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C HE F ’S SE LE CT ION | FOOD + BE VE RAGE
Fresh Off The Boat: Prefer a darker liquor? Prefer something crisp and light? Bourbon and Bubbles taking place on New Year’s Eve does the trick! 27267 Perdido Beach Blvd #105, Orange Beach Fresh Off The Boat: The Cafe Grazie Wine Throwback on January 11 pays homage to the original wine connoisseurs of Italy. 27267 Perdido Beach Blvd #105, Orange Beach Fresh Off The Boat: Another wine dinner on February 8 will center around French Wines and all of their robust flavor packages before the last Bourbon and Bubbles of the season on Valentine’s Day. 27267 Perdido Beach Blvd #105, Orange Beach Stay tuned for more Wine Tastings with Winston!
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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/ G UL F C OAST
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SMALLBITES ARTICLE BY SUMMER ABSTON | PHOTOGRAPHY BY DEREK KELLER
The small bites scene in our area is new, but that does not mean it is overlooked.
H IGH T IDE DA IQU I R I S & M I MOSAS Owned and run by husband and wife team Scott and Laura, the two noticed that people were really wanting a quick yet healthy bite to eat and “started the business so that we could help fill that void.” Most regulars stop by two or three times per week to get a taste of the newest cocktail and charcuterie board options and to listen to live music.
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LOCA LS ON LY | FOOD + BE VE RAGE
THE GNARWHAL
T H E SLOOP
When we met up with Jake Wilson, Wes Brothers, and Ryan Shamburger, the energy was infectious. Since opening in May 2021, the food has become a staple for many. “We are all about having a good time and listening to our customers. If we know the reception was great on a dish, we try and fit it in wherever we can. We are guys that like to cook a mean meal, and we hope it transposes to their plate at the end of the night.”
Business partners Jamie Gallen and BR say when they met bartending years ago they had no clue their idea of a joint business venture would have taken them here. “We wanted a casual and eccentric dive bar with homemade food. We wanted to make a place and create an environment where they could feel comfortable. Ideally, we wanted The Sloop to remind people of casual life back home.”
CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/ G UL F C OAST
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TAST D L IC IOUS BBQ “I ran out of gas in a small town in Texas where a guy helped me out on the side of the road,” says owner Leroy Stevenson. “We stayed in touch over time and he taught me how to cook good ole’ southern BBQ. I knew we needed something for ourselves down here, so I reached back out to my friend from Texas last year and told him my idea. I hope people enjoy my cooking. I cook with quality ingredients and source out the best suppliers possible and look forward to the next year.”
IN GOOD COMPANY LUXURY PICNICS Cecilia Bush always had an eye and a love for design. When she pondered what she wanted to do for a side gig, it was a no-brainer that she needed something with a creative outlet. “I offer several packages for my clients to choose from to get a base plan, and then I go over theme and decor with them. Together, we create a luxury picnic complete with food tailored to each party size.”
BE AC H IN ’ E ATS Serving up delicious tacos, sandwiches, snacks, and sides, the colorful Beachin’ Eats food truck can be seen all over south Baldwin County accompanying events. Owners and business partners David Buster and Jerr McCutchen have more than 30 combined years of experience, so it is no wonder why Beachin’ Eats main tagline is, “where the food shore is beachin.”
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LOCA LS ON LY | FOOD + BE VE RAGE
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WORLDWIDE SKILLS HELP CHEF HAMME RUN ONE OF THE FINEST RESTAURANTS ON THE COAST.
CHEF JOHN HAMME OF SPECTRUM RESORTS
Chef John Hamme has served as the Executive Chef for Spectrum Resorts for six years.
ARTICLE BY SUMMER ABSTON | PHOTOGRAPHY BY DEREK KELLER
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LOCA L LIM E LIGH T | FOOD + BE VE RAGE
Chef John Hamme, the Executive Chef for Spectrum Resorts, has traveled worldwide to hone his craft of creating intricate and delicious cuisines to be enjoyed. However, there is no place like the beach which he has called home for the last six years. Hamme, who got his start working a summer job as a teenager after one of the chefs left leaving him to take over the line says, "I loved and thoroughly enjoyed it all. After that summer, I decided to work my way through hotel and restaurant management programs." Chef Hamme then had the opportunity to work under a master chef for three years at the Greenbriar Resort in West Virginia. "Greenbriar is kind of like finishing school for a chef. There, I was able to apprentice for three years and then become the chef for one. I was one out of six chosen for the spot from people all over, so it was really a once-in-a-lifetime opportunity for someone who wants to be a chef. We all joked that you did the three years under the master chef, and then when it came time to be the chef for a year, that was when you decided if this was the career for you or not. For me, it was. I was exposed to all kinds of cuisine and kitchen experience. You may do pastry preparation one week and then prep vegetables the next." After leaving Greenbriar, Chef Hamme worked with the Ritz Carlton and did openings all over the world. After the Ritz Carlton, Hamme traveled south to Auburn in Alabama. "I had a friend of mine who kept asking me to come down to this one place and help there. After he kept asking, I caved in. I flew into Atlanta and started driving. I think it is important to know that my friend only gave me an exit to get off at. That exit led me to Auburn and The Hotel at Auburn University. I did nine years there and helped with openings all over again." To date, Chef Hamme has done openings in Philadelphia, Florida, California, New York City, Florida, Washington D.C., Mexico, Switzerland, and Austria. While at Auburn, Chef Hamme joined the American Culinary Federation's Olympic Team. As a member, he competed with Team USA in Germany every four years--much like the Olympics we watch on television. He also got to tour South Baldwin County thanks to Auburn. "Auburn has several satellite campuses and facilities down here. Some of them were dealing with food, so I thought it would be cool to say that this was the special for tonight and it includes vegetables from this particular campus." After a call from a former colleague, Chef Hamme found his way to Spectrum Resorts. "After telling my wife about it, we moved. It is not hard to have the beach as your backyard. My main goal for the resorts, namely Coast, is to attract a variety of all tastes. We keep everything fresh and local, but we put a spin on it. We have people tell us that Coast is not only their favorite restaurant, but has the best seafood they have ever had." Chef Hamme can be found at the two properties in our area operated by Spectrum Resorts--The Beach Club Resort & Spa in Gulf Shores and Turquoise Place in Orange Beach.
The filet mignon with mashed potatoes and asparagus alongside Coast's classic wedge salad topped with bleu cheese dressing.
Coast's Lavender Lemon Drop served alongside gulf coast ceviche.
C O A S T ’ S L AV E N D E R L E M O N D R O P : • 1 Ounce Lavender Simple Syrup • 1 1/2 Ounce Tito’s Vodka • 2 Squeezes Fresh Lemon Juice Place all ingredients in shaker glass. Shake, strain, and garnish with a lemon slice placed on the rim of the glass. Sugar or salt the rim if desired.
OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/ G UL F C OAST
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THE COLLINS’ KITCHEN: Contemporary, Classic, & Cindy Meador CLYDE AND KRISTA COLLINS BUILT THEIR DREAM HOME WITH A VISION.
ARTICLE BY SUMMER ABSTON PHOTOGRAPHY BY JENNI GUERRY
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The dramatic island countertops are eye-catching.
An overview of the kitchen shows the crisp color scheme.
When Clyde and Krista Collins set out to build their new dream home, they knew who they had to work with to make their dream kitchen come true. Cindy Meador of Cindy Meador Interiors, located off of Canal Road in Orange Beach, says she was involved from the very start. “Clyde and Krista reached out to me as soon as they drew the plans. I knew everything in the kitchen since it was open not only had to flow well but work together and be cohesive. It was a very straightforward process that took two years to complete, but it is beautiful.” As far as the design aspect, the Collins’ say they were inspired by other houses they had seen online and by houses located in Alys Beach in Florida. “We had never seen anything like what we wanted down here. We had this thought of a clean, crisp, and open kitchen that was perfect for entertaining. We loved
the black and white contemporary look, and Cindy helped us achieve that vision.” As soon as the trio configured the plans, Meador got to work. “We wanted a dramatic kitchen countertop, and Cindy drove all the way down to Florida for us after being sent a sample or two. She wanted to make sure it was the perfect fit for us.” Luckily, it was more than the perfect fit; it became a favorite part of the kitchen for everyone involved. “While the entire kitchen is my favorite,” says Meador, “there is something about the dramatic countertop that draws you in.” “The countertops exceeded our expectations,” says the pair. “We love it and we love having everyone else say they love it too.”
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THE GULF STATE PARK TRIO FRESH, FARM-TO-TABLE, AND RIGHT IN OUR BACKYARD. THIS TRIO IS REINVENTING COASTAL DINING ONE DISH AT A TIME. ARTICLE BY SUMMER ABSTON | PHOTOGRAPHY BY DEREK KELLER
A selection of beverages from Foodcraft.
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T R E N D SE T T E R | LOCA L S E RVI CE S
Executive Chef James Balster says each restaurant is different. “In choosing the menus for each restaurant we have a lot of fun. While looking at various items from the local and seasonal market, as a team, we come together and play with ideas that will fit each restaurant. We will run them as specials and see what our guests think. As this happens they get more and more refined and turn into the final product.”
WOODSIDE Located in the heart of the winding GSP trails is Woodside. While separate from the other two restaurants in the delicious trifecta, it still is an ultimate-crowd pleaser. Leo Zaldivar, Food and Beverage Director for the group, says that when it comes to Woodside, “the restaurant was created to cater to the always on-the-go crowd.” When Zaldivar started his tenure, his main mission was to make the restaurant more family-friendly. “Think about it, you have all of these trails where families bring their entire crews out–pets included–and it takes some time to finish. I wanted to gear the restaurant towards family crowds. In doing so, we increased the menu size, practicality, and ease of service. If you have only done half of the trail and want a quick bite to eat, we introduced handheld wraps for example.” Woodside also caters to local drink connoisseurs. “We introduced a happy hour featuring certain drinks you can only get during happy hour rather than
a 50 percent off cocktail you can get any time you come. We want quick, easy, and delicious service.” Coming up, Woodside is getting ready to prepare its outdoor patio for the upcoming season. “While I don’t want to say what it is yet, I can assure you it will be amazing.”
FOODCRAFT Located downstairs at the Gulf State Lodge is Foodcraft. The four-year-old restaurant has already become a staple for many thanks to its delicious brunch overlooking the white sandy beaches complete with echoing blue waves. Kevin Roberts, Foodcraft’s manager, says, “I grew up coming here, and when I got older, I moved. It did not hurt that the water would soon be in my backyard.” While it has become a staple for some, Roberts says, “while we are popular with the crowd who knows what we do, we still consider Foodcraft to be a hidden gem for many. Looking ahead, we would like to change that.” To make the change, Roberts says everyone is prioritizing the overall experience. “We are located right on the beach, so it is easy for us to shift gears. When you come to Foodcraft, we want to showcase the best of the Gulf of Mexico. While you eat, we don’t want you looking at pictures on the walls, we want you to come for the experience.” CONTINUED >
Executive Chef James Balster
OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/ G UL F C OAST
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PERCH
Perch's Tomahawk Pork Chop is rubbed with Peruvian spices and spiced honey served alongside brown sugar brussels.
The Gulf Of Mojito's recipe is featured alongside the main article.
Rocco Romanelli, Perch manager, states, “Perch is fancy food with a casual feel.” Located upstairs at the Gulf State Lodge above Foodcraft sits Perch, a semi-upscale restaurant priding itself on adventurous foods designed in a specific way to elevate each individual flavor. “We have gone in many different directions with Perch recently, but now we are ready to solidify the plans that were supposed to happen one year after opening–conveniently around that time in 2020.” Perch has gone from a small menu to a large menu, back to small, and now is heading towards a fulllength restaurant menu. With two chefs combining different cooking flairs–Chef Balster is a fan of French cuisine while Executive Sous Chef Brad Gilstrap is a fan of Louisiana and its big flavors–Perch’s menu is a fun mesh of flavor and style. Romanelli says, “we want our guests to have great meals consisting of fresh food in a nice restaurant.”
DRINK PERCH'S GULF OF MOJITO • 2 Ounces Sugar Island Rum • 1/2 Ounce Real Ginger Syrup • 1 Ounce Pineapple Juice • 4-6 Mint Leaves • 1/2 Ounce Coco Real • 1/2 Ounce Blue Curacao • 2 Lime Wedges Muddle mint, lime, ginger syrup, and Coco Real syrup in a shaker. Add Sugar Island Rum, pineapple juice, and ice. Shake vigorously and pour into brandy sniffer. Top off with ice, club soda, and Blue Curacao if wanting a floater. Garnish with a mint sprig and enjoy!
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ARTICLE BY SUMMER ABSTON | PHOTOGRAPHY BY DEREK KELLER
The Intimidator is made with Knob Creek Rye Whiskey.
CHEF BILL BRIAND OF FISHER’S UPSTAIRS AT ORANGE BEACH MARINA FRESH GULF SEAFOOD WITH A CREOLE TWIST
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H OT SP OT | FOOD + BEV E RAGE
Chef Bill Briand’s menu at Fisher’s in Orange Beach tells his story. After moving here after living in New Orleans and Lafayette in Louisiana, a friend of his reached out and asked what his future plans were. Briand met the people behind Fisher’s in 2013, and the rest is delicious history.
Chef Bill Briand of Fisher's is known all over for his gourmet skills.
BILL BRIAND
Briand brings a coastal flare to southern cuisine that has evolved over time and combines a creole twist on Gulf seafood. “In our industry, you always want to evolve and make everything the best it can be. We pride ourselves on guest enjoyment, experience, and overall how they liked the food. It is an upscale experience, but you feel comfortable dining with us. I never like to use the term fine-dining, but it is good food combined with a nice time in a great environment,” says Briand. Alongside the food, the view is not bad either. Located right on Orange Beach Marina, Fisher’s has stunning views of the boats that call it home. “We want people to know they are at the beach while they are eating our food whether it be through the views or the dish they order.” During the on-season, Briand is busy cooking in the kitchen for the large number of patrons that come through the doors each day. During the off-season, Briand says he uses it to “fine-tune” upcoming dishes. Upcoming for Fisher's Upstairs are more Southern Grace Dinners where chefs from all over the south combine their dishes, menus, and skills to come up with one large menu for the evening. Guests can purchase tickets and enjoy the different cuisines–perfect for a night out on the town. Also this fall, Chef Briand says, “we have a lot of stuff planned for the next few months. The best way to keep in the know is by just checking in from time to time.” If stopping by Fisher's, check out the Boudin Stuffed Quail--one of Chef Briand's favorite dishes.
Swordfish served with robuchon potatoes, smoked tomato pancetta jam, and frisée. OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/ G UL F C OAST
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Rob Breckner’s
GUIDE T O ULT IM AT E W EL L NES S
“MY GOAL IS TO LIVE UNTIL I AM 100.” ARTICLE BY SUMMER ABSTON PHOTOGRAPHY BY DEREK KELLER
Rob Breckner’s parents got him interested in health and wellness as a young child. Breckner recalls, “I would open my lunchbox and my friends with their lunch trays would wonder what I had in my lunchbox that day. My grandparents lived on a farm as well, so I really took in the farm-to-table experience. My dad and I even had pull-up bars in our backyard.” Breckner, who got certified in personal training at 21, says, “I started educating myself on what we were actually putting into our bodies. The science behind some crops has even changed. Soybeans used to be six feet but now they are three--it is not the same.” While Breckner advocates that a simple and clean balanced lifestyle of meat, fruits, and vegetables is the way to go, he also knows “everyone has a way of eating that is perfect for them, but the basics should stay the same” --clean, fresh, and as preservative free as possible.
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H EA LT H Y LIF E ST Y LE | HE ALTH + W E LLNE S S
Rob Breckner also owns and manages the Coastal Fitness Factory in Gulf Shores.
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Orange Beach · Gulf Shores · Ft. Morgan OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/ G UL F C OAST
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Latte art from Our Coffee.
THE BALDWIN BEACH BABES S AY. . . here are our favorite coffee shops! "I am in love with Our Coffee. After being diagnosed with Celiac Disease in May, it was important for me to find a shop that also carried gluten-free pastries so it could be a one-stop shop. Our Coffee has all that and more!" For a seasonal treat, Salt Aire’s pumpkin spice + white mocha latté is a must-try. I heard the buzz about this drink last fall and tried it myself. One of my other standards is the Honey Bee Latte at The Southern Grind. If you like honey, this is the perfect buzz for you! Until next month...!
ARTICLE BY SUMMER ABSTON PHOTOGRAPHY BY ASHLEY ROBERTS
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LOCA L’S CH OICE | FOOD + BE VE RAGE
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251.990.2361 wesley_carpenter@ml.com Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp. Investment products: Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value The Bull Symbol and Merrill are registered trademarks of Bank of America Corporation. CPWA® is a registered certification mark of the Investments & Wealth Institute®. For more information about the Institute and the CPWA certification, please visit investmentsandwealth.org. CFP Board owns the marks CFP®, CERTIFIED FINANCIAL PLANNER™, and CFP® (with plaque design) in the U.S. The ChFC® is the property of The American College of Financial Services, which reserves sole rights to its use, and is used by permission. A Portfolio Manager can help clients pursue their objectives by managing on a discretionary basis his own Personalized or Defined Strategies, which may incorporate individual stocks and bonds, Merrill model portfolios, and third-party investment strategies. ©2022 Bank of America Corporation. All rights reserved. MAP4264790 | AD-08-22-0100 | 470965PM-0322 | 08/2022
OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/ G UL F C OAST
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O C TO B E R 2 0 2 2
events A curated selection of the most intriguing upcoming events in our area.
O C TOBE R 6T H - 9 T H
O C TO BE R 1 1 T H
49th Annual Shrimp Festival
H IG HWAY 59 AN D EAST BEAC H B O UL E VA R D I NT E R S E C T I O N | 1 0 :0 0 A M For 49 years, this volunteer-driven event has been a tradition on the beautiful beaches of Coastal Alabama. Food, music, art, and so much more make up an action-packed weekend with nearly 250,000 of your closest friends.
Baldwin GYN & Aesthetics VIP Event
BALDW IN GYN & AESTHETICS | 5 :0 0 - 7 :0 0 P M Come out to Baldwin GYN & Aesthetics for VIP cocktail hour and learn all about hair. Featuring world-renowned hair growth expert, Prerna Khemka, your head of hair will be luscious and full in time for the holidays. They will have private consultations, discounts, and a door prize. RSVP today at 251-424-1100 O C TOBE R 1 4 T H
Zoonami III fundraiser for The Dolphin Foundation
ALABAMA G ULF COAST ZOO | 7 :0 0 P M The Dolphin Foundation for Education and Arts is an organization dedicated to finding the means and opportunities for providing the most enriching educational experience possible for our Gulf Shores students. Tickets and tables are available for purchase. O C TOBE R 1 6T H
Luna's Eat & Drink Annual OktoberFest
LUN A'S EAT & DR IN K | 2:00 - 6 :0 0 P M After a brief hiatus, Luna's Eat & Drink Annual Oktoberfest celebration is back! Featuring authentic German food, polka music by The Brats, stein hoisting, games, and plenty of beer, the event is sure to host a large turnout. Tickets are $12 per person with 21 and older required to purchase. Beer and food tickets are sold separately. O C TOBE R 2 2 N D
Haunted Hustle, Fun Run, & Witches on Wheels Bike Ride
T HE TOW N G REEN | 101 G ULF S H O R E S PA R KWAY | 4 :0 0 P M Wear your best Halloween costume and participate in this fun event, featuring a 5K, fun run, and a bike ride. Proceeds from the event will benefit the Dolphin Foundation for Education and Arts, who will also be selling beer/wine and refreshments on-site. O C TOBE R 22 N D & 2 9 T H
Fort Morgan After Dark Ghost Investigation & Haunted Tour
FORT MORGAN | 7:00 PM Join the members of Second Sight Paranormal TV for a Ghost and Paranormal Investigation at Fort Morgan, one of Alabama’s most haunted places featured on several TV shows including, Discovery Channel's "Expedition X" season 4 episode 5 “Ghost Fort of the Civil War."
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