http://marconews.com/news/going_out/restaurants/marconews.com Stories: Diningen-usgoing_out/restaurantshttp://marconews.com/news/2008/jul/03/chef-q-kari-lenser/How would you describe your cooking style? American sports bar/melting pot because we have such a varied menu -- I like to keep up with the trends and stay versatile. Thu, 03 Jul 2008 04:00:00 -0000http://marconews.com/news/2008/jul/03/chef-q-kari-lenser/going_outhttp://marconews.com/news/2008/jun/29/dinner-date-norms-restaurant/Norm and Marion Armstrong describe their restaurant as, “Your source for great seafood, steaks, prime rib, duck, alcoholic beverages, live entertainment and dancing.” Sun, 29 Jun 2008 04:00:00 -0000http://marconews.com/news/2008/jun/29/dinner-date-norms-restaurant/going_outhttp://marconews.com/news/2008/jun/28/your-food-review-sally-rosales-talks-about-her-fav/How often do you eat out? About two or three times a week. Sun, 29 Jun 2008 03:23:00 -0000http://marconews.com/news/2008/jun/28/your-food-review-sally-rosales-talks-about-her-fav/going_outhttp://marconews.com/news/2008/jun/26/chef-q-alejandro-castaneda/What is your secret seasoning? Cilantro in Mexican cooking is not so secret, but we use only the best freshest bunches of cilantro. The dried has no flavor. Thu, 26 Jun 2008 20:50:00 -0000http://marconews.com/news/2008/jun/26/chef-q-alejandro-castaneda/going_outhttp://marconews.com/news/2008/jun/24/kitchen-family-friendly-healthy-menus/Summertime and the living is easy in our corner of paradise. There’s parking galore and a brief shower to cool things off in the afternoon — it just doesn’t get any better. Tue, 24 Jun 2008 20:54:00 -0000http://marconews.com/news/2008/jun/24/kitchen-family-friendly-healthy-menus/going_outhttp://marconews.com/news/2008/jun/22/your-food-review-watermark-grill-unique-place/What is your favorite restaurant? Why? I like the Watermark Grill. The food isn’t bad and it is a unique, one-of-a-kind place. Sun, 22 Jun 2008 04:00:00 -0000http://marconews.com/news/2008/jun/22/your-food-review-watermark-grill-unique-place/going_outhttp://marconews.com/news/2008/jun/18/chef-q-executive-chef-brian-fahey/What made you become a chef? Actually, my high school summer job. My father owned a wholesale food distributing business and he introduced me to one of his customers, who owned a restaurant in the Hamptons, for summer employment. I was seventeen — and I liked it. I started as a dishwasher then behind the line and went on from there. Thu, 19 Jun 2008 03:16:00 -0000http://marconews.com/news/2008/jun/18/chef-q-executive-chef-brian-fahey/going_outhttp://marconews.com/news/2008/jun/17/lets-talk-food-guava-jelly-synonymous-original-mar/Wilson Popenoe, the respected and renowned authority and writer about tropical fruits, once described guava jelly as the finest jelly in the world. He must have tasted the extraordinarily delicious guava jelly made by Marjorie Tasetano at the Marco Lodge in the ’50s and ’60s. Tue, 17 Jun 2008 22:58:00 -0000http://marconews.com/news/2008/jun/17/lets-talk-food-guava-jelly-synonymous-original-mar/going_outhttp://marconews.com/news/2008/jun/15/your-food-review-red-lobsters-tilapia-best/What’s your favorite restaurant and what dish do you like most? I’d say Red Lobster is our favorite restaurant because of the fresh fish and seafood they have. Also, they’re very reasonable. We like their tilapia the best. Sun, 15 Jun 2008 04:00:00 -0000http://marconews.com/news/2008/jun/15/your-food-review-red-lobsters-tilapia-best/going_outhttp://marconews.com/news/2008/jun/12/chef-q-sushi-chef-zin-kyaw/How would you describe your cooking style? Traditional Japanese Sushi Chef with an American twist — I like to create beautiful dishes for American tastes using Japanese ingredients. Thu, 12 Jun 2008 20:33:00 -0000http://marconews.com/news/2008/jun/12/chef-q-sushi-chef-zin-kyaw/going_outhttp://marconews.com/news/2008/jun/09/pastry-chef-emmanuel-boscherel-creates-incredible-/Emmanuel Boscherel occupies a unique niche in Marco Island’s resort restaurant scene because he is one of the few professional pastry chefs on the Island who can claim that title, unlike other chefs who may be executive chefs, sous chefs or garde manger who also prepares desserts for the restaurant. Mon, 09 Jun 2008 23:01:00 -0000http://marconews.com/news/2008/jun/09/pastry-chef-emmanuel-boscherel-creates-incredible-/going_outhttp://marconews.com/news/2008/jun/08/menu-susies-marco-exemplifies-diner-heritage/Susie’s Diner in the Marco Town Center Mall has a healthy handle on hospitality and a real relish for the recipe that makes the Americana diner the centerpiece of hometown USA. Sun, 08 Jun 2008 04:01:00 -0000http://marconews.com/news/2008/jun/08/menu-susies-marco-exemplifies-diner-heritage/going_outhttp://marconews.com/news/2008/jun/08/your-food-review-cicis-has-great-pizza/What is your favorite restaurant? Why? Cici’s in North Naples. I like the pizza because it’s delicious. Sun, 08 Jun 2008 04:00:00 -0000http://marconews.com/news/2008/jun/08/your-food-review-cicis-has-great-pizza/going_outhttp://marconews.com/news/2008/jun/05/chef-q-executive-chef-robert-h-lord/Do you cook at home? If so, what would we always find in your freezer? Yes, there’s always food in my house and steak in my freezer. I like to cook outside because I love the aroma and it keeps the kitchen clean. Thu, 05 Jun 2008 20:43:00 -0000http://marconews.com/news/2008/jun/05/chef-q-executive-chef-robert-h-lord/going_outhttp://marconews.com/news/2008/jun/01/your-food-review-olive-garden-has-good-pasta-dishe/What is your favorite restaurant? The Olive Garden, Bob Evan’s, Sawgrass out in Golden Gate, Red Lobster and Fujiyama’s. Sun, 01 Jun 2008 04:00:00 -0000http://marconews.com/news/2008/jun/01/your-food-review-olive-garden-has-good-pasta-dishe/going_outhttp://marconews.com/news/2008/may/29/chef-q-sammy-hapstack-guy-harveys/How would you describe your cooking style? American Freestyle — a mix of everything I’ve learned. Actually, it’s fun because I can create different seafood dishes and keep the menu fresh, according to what’s available. I’ve created a new dinner specials menu that changes weekly, and we’ll be presenting a brand new lunch menu soon. Thu, 29 May 2008 21:35:00 -0000http://marconews.com/news/2008/may/29/chef-q-sammy-hapstack-guy-harveys/going_outhttp://marconews.com/news/2008/may/27/kitchen-extraordinary-culinary-career-chef-maxime-/Put me in a roomful of people at any event and if there’s a chef in the room that’s where you’ll find me — they talk, I listen — eating up every delicious syllable they care to impart. In my best case scenario, of course, I get to interview any chef of my choosing, write it all down and submit the article to my editor for publication in the Marco Eagle. Tue, 27 May 2008 20:30:00 -0000http://marconews.com/news/2008/may/27/kitchen-extraordinary-culinary-career-chef-maxime-/going_outhttp://marconews.com/news/2008/may/25/your-food-review-tgi-fridays-has-inexpensive-good-/What is your favorite restaurant? Why? T.G.I. Fridays. Because it’s less expensive, and there’s good food there. Sun, 25 May 2008 04:00:00 -0000http://marconews.com/news/2008/may/25/your-food-review-tgi-fridays-has-inexpensive-good-/going_outhttp://marconews.com/news/2008/may/25/menu-suggestions-memorial-day-bash/While Easter, Thanksgiving and Christmas always seem to get top billing on the culinary calendar, in many ways Memorial Day is the biggest cooking kickoff date of the year. Sun, 25 May 2008 04:00:00 -0000http://marconews.com/news/2008/may/25/menu-suggestions-memorial-day-bash/going_outhttp://marconews.com/news/2008/may/22/chef-q-jose-lugo/What do you enjoy most about your profession? I enjoy seeing my customers leave the restaurant happy — with smile on their face. I pride myself on serving a good meal, and when I see then take home what they couldn’t finish I know they’re leaving here satisfied with their meal. Thu, 22 May 2008 20:32:00 -0000http://marconews.com/news/2008/may/22/chef-q-jose-lugo/going_out