Familiar Faces Found at The Village Deli in Pinzone's Italian Village

Mary Ann and John Nelson have been an integral part of the  Fairhope for 42 years. They are the founders of Mary Ann’s Deli which is still thriving in the area today. They enjoyed building the business with the love and support of the community that they consider part of their extended family. Their original operation started out in what now houses Mr. Gene’s Beans Coffee and Ice Cream on De La Mare. Just a year after opening the deli, John opened a second location in the Springhill area of Mobile.   After the lease was up on the original location, the Nelson’s purchased what was a Gas Station on Church Street between Fairhope Aveune and De La Mare. The couple turned the old “Filling Station” into their new deli, incorporated a courtyard and added retail space on either side. 
After eight successful years in Mobile, John sold the Springhill spot and rejoined Mary Ann to focus on the Fairhope deli. They sold the deli in 2007  when they decided it was time to retire.
The Nelson’s enjoyed family and traveling for a short while but they were tired of being retired. When their daughter Regina informed them that she was going into business in Mobile, they  decided to offer their assistance and get back in the swing of things. They made the daily drive to Mobile for about three years and enjoyed being involved in the daily activeness of Regina’s Kitchen. 
The Nelson’s actually live right in the heart of Downtown Fairhope between what used to be Mary Ann’s Deli and Pinzone’s Italian Village. Pinzone’s Italian Village is one of the newer additions to Fairhope’s landscape - an actual footpath from De la Mare to Fairhope Avenue lined with Italian inspired culinary options. During the past year, the Nelson’s have gotten to know Chef Scott Dumas, executive chef and general manager of Pinzone’s Italian Village. John Nelson inquired about the Deli located within the Village and the couple negotiated an agreement to operate the Village Deli for Chef Dumas. They took the lead, came up with a menu and the Village Deli reopened March 1st of this year under the supervision of John and Mary Ann Nelson. The Nelson’s rallied thier faithful troupe of co-workers including Maiben Haas and Barbara Corte, whom have been by their sides since the beginning of their deli days.
The menu at the deli consists of a variety of sandwiches including a muffaletta, french dip, rueben, grilled cheese along with two signature sandwiches - the Villager and the De La Mare. Their featured salad sandwiches include chicken salad and tuna salad which can be served on whole wheat or rye bread, sour dough or a croissant. Salads to choose from are a garden salad, chef salad, spinach salad or the trio salad plate which allows you to choose from a variety of prepared salads complimented by fresh fruit with poppy seed dressing. A soup of the day is also offered.
To-go orders can be placed for pick up and the Village Deli also provides local delivery. You can also buy in bulk. Chicken, tuna, potato or pasta salad, cole slaw and fruit are available by the 1/2 pint, pint or quart. The Village Deli at Pinzone’s Italian Village is open Monday through Saturday from 11am until 2pm. The Village Deli @ Pinzone’s Italian Village, Downtown Fairhope (251) 929-3354

The Feo's mission to provide Premium EVOO

Vitina and Stephano Feo are business owners with an enduring passion for keeping their heritage alive and educating the public about what the olive oil industry is really about. Vitina was born and raised in Venezuela while Stephano is from New Jersey. They met in California while Vitina was studying at UCLA. They married, started a family and came to live in Gulf Shores, Alabama to be closer to family that had already settled in the area. Prior to 2012, Stephano’s focus was on his accounting practice and Vitina was busy home schooling their children while working from home for a technology company.
During a recent visit to Italy, Stephano and Vitina happened to cross paths with a distant relative of Vitina’s father’s family. He insisted that the couple come visit the family’s olive mill. They learned that the son of the family was trying to promote their olive oil in Canada. After the Feo’s returned home they started comparing the oil that the Giaramida family was producing to what was being sold here in the United States. That market research uncovered a quite a difference between the family’s olive oil and olive oil that was currently on shelves for public consumption. Further research into the industry itself revealed many differences - none of which they believed were cause to celebrate. These findings were part of the reason the Feos decided it was an opportune time to introduce a quality olive oil in the United States.
The couple knew that in order to get this product into stores, people must taste it. Their first introduction to the public was at an annual community event, the Mamma Mia cookoff - a celebration of Daphne’s Italian heritage sponsored by the city’s educational enrichment foundation. The response to the product spurred their initiative to bring the oil to local market shelves. Their hard work along with in store samplings have allowed them placement at Joe Patti’s Seafood and Apple Market in Pensacola, three Piggly Wiggly in the Birmingham area in addition to the Piggly Wiggly stores in Fairhope, Greer’s Fairhope Market, all of the Rouses Markets in Alabama and two locations in Foley, A Better Way Health Store and Burris Farm.

The family oil was branded Papa Vince in honor and appreciation of Grandpa Vincenzo Biondo who started as an apprentice in the olive orchards of the Castello Rampinzeri in Santa Ninfa, Italy. He mastered the art of raising the nocellara olive and the artisan trade of producing extra virgin olive oil. He often referred to his olive oil as “liquid gold”. 

In 2008, the operation’s pressing facilities were updated to meet growing demand and also to  ensure the highest quality product. There is no waste at their facility. Byproducts consist only of compost used to fertilize the orchard and olive pellets which are a source of clean heating.
The Feo’s company is Mamma Mia USA and the product is distributed out of their warehouse in Gulf Shores. The product is grown, pressed and bottled on the property in Sicily. Their oil is contains immeasurable nutrients, polyphenols and antioxidants. Papa Vince’s extra virgin olive oil is 100% organic, is totally free of additives and is not blended with other oils like its competitors.
But the ultimate proof is in the taste the product. It’s flavorful and full bodied. You can taste and smell the freshness, the unique quality because it is not mixed with anything else. It is freshly squeezed olive. My words cannot fully describe the uniqueness of this products. To experience its’ full essence, you must taste it yourself. 
Mamma Mia USA, 3757 Gulf Shores Pkwy, Gulf Shores (251) 269-6000
Facebook “Papa Vince Extra Virgin Olive Oil” • www.papavince.com

My Place is NOT moving next to Piggly Wiggly

The establishment that is scheduled to open later this month in the Plantation Pointe Shopping Center is PLOW.

I sat down with Bobby Kilpatrick and Robert Yarbrough recently to get the 411 on what was really going on and plans for the future. 

Below is a copy of the article that was published in the April 1st Eat Beat (no April Foolin' here!)

Bobby Kilpatrick & Robert Yarbrough of My Place

My Place, the bar in Downtown Fairhope is closing. Yes, closing. This dive bar at the corner of Bancroft and Equality which many have come to know and love will be history at the end of the month. The individuals that own the property on which the building is located have a different vision for what they want to see happen in that space. Simply stated, their vision does not include a bar.
After attempts to find another location downtown, owners Robert Yarbrough and Bobby Kilpatrick have accepted the fact that My Place is just not meant to be - right now. The main concern throughout this whole process has been their employees - their work family.
These people worked long hours together, they played together. They have traditional nuclear families which include spouses and children and My Place has provided these people the opportunity to earn a living. This team, these families, were the catalyst fueling My Place owners to relentlessly pursue a way to continue to provide them with this opportunity.
Kilpatrick, along with two other partners, is putting the finishing touches on another business that is located on the east side of Highway 98. The name of that business is Plow. It is a bar and it will also be a music venue that will regularly feature artists from all over the Southeast.
Yarbrough, who also owns The Wash House in Point Clear, is opening another restaurant in Mobile called The Noble South. It is located on Dauphin Street near Bienville Square. It should open around the same time Plow is scheduled to open.
Both Kilpatrick and Yarbrough are at peace with the way things have panned out. They are pleased to be able to provide continual employment for their work families and relieved to have the luxury of time on their side to resurrect My Place.
So, for now, My Place is lying in wait. The beloved bar will make a comeback. When the time is right.
Robert and Bobby K would also like to invite you to join them and their staff as they make plans for the ultimate and final celebration of five wonderful years of business. Three days of fun and frolic will kick off on Thursday, April 24th with the 5th Annual Beast Feast - an adventure in grilling with free food for everyone. Live entertainment is scheduled for Friday, April 25th with one last hip hip hurrah for the My Place as we know it on Saturday, April 26th.
My Place, 68 North Bancroft, Fairhope (251) 928-1300 • Facebook “My Place Downtown”

East Shore Cafe • Main Street • Daphne, AL

Proprietors Larry Mickleson & John Sibley

I've known these guys for quite a few years. They put out an incredible amount of food from a tiny kitchen with consistency and hardly any wait time.

The staff treats you like family because many of their patrons frequent the establishment to the extent that they might as well be. It's a great place for breakfast, lunch or in between. (Dinner on Friday and Saturday evenings)

The Little Yellow Cottage on Main Street

To tempt your tummy, I snapped a few shots of what was coming out of the kitchen when I was last there...

Crab Cakes

Tybee Island Club

Muffaletta

Mystics' Rueben

Cup & Board

Crab Cake Sandwich

Hummingbird Cake

Key Lime Pie

Link to recent Featured Foodie Article in The Eat Beat

A Time Saving Recipe to Try

After a fun filled weekend, great weather and enjoying an extra hour of daylight, reality slapped us in the face this morning. It was still dark when the alarm clock sounded and needless to say no one at my house (myself included) wanted to rise and shine.

Reflecting on the weekend, a big part of my Saturday was the fun and fellowship that I enjoyed at the Fairhope Sunset Rotary's inaugural BBQ & Brew Cookoff. The event was to benefit the United Veterans of Alabama.

Teams of Backyard Barbequers and Home Beer Brewers offered samples as they vied for the most tickets which determined awards for their efforts. Great music, plenty of fun for the children and an impressive show of support from local businesses and the community.

With BBQ on the brain and pork being my preference, I remembered a quick and easy pork chop recipe that a friend shared with me last week:

Quick & Easy Parmesan Baked Pork Chops

This recipe is from Janet Crow and can be found on www.justapinch.com

I plan on making the best of this Monday by taking advantage of the buy one, get one free boneless center cut pork chops at Winn Dixie and enjoying a little extra daylight before dinner! 

Wintzell's celebrates TEN YEARS in Fairhope!

In honor of their 10 years of operation in Fairhope, Wintzell’s Oyster House will be celebrating and would like to  thank the locals for their support over those years. On Monday, March 24th starting at 3pm and until they run out, customers will be able to enjoy 10 cent draft beer, 10 cent raw oysters and if you have room left, 10 cent bread pudding! So mark your calendars and make plans to attend! (Fairhope location only)

Here's March 4th FEATURED FOODIE ARTICLE that was printed in The Eat Beat highlighting the management and operation:

Cookbook Review & BABA GHANOUSH

One of the perks of publishing a foodie newsletter are the complimentary cookbooks that arrive for my review. They are truly works of art from many different angles. First being that most of the cookbooks that are sent are actual books, that in itself is something that should be treasured. Then you have beautiful photography paired with the graphic design and layout of the recipes and accompanying information. Pouring through the pages also emits the appreciation for the art of cooking. I see recipes that I would never attempt. Some because of the ingredients, some because of the complexity but I appreciate them nonetheless.

The most recent cookbook that I had the pleasure of exploring is one that I will embrace because of its diversity. Cooking Light Global Kitchen by David Joachim. It is a celebration of global cuisine and a world of flavors for the home cook. It features 150 recipes made with everyday ingredients that can be found in local supermarkets, with each getting the Cooking Light stamp of approval.

Mr. Joachim shares culinary customs from six continents in a thoughtful and passionate approach to the world's best loved dishes and how you can recreate them in your kitchen. To help bring insight to the key ingredients and techniques of each continent, notable chefs and experts including Lidia Bastianich, Marcus Samuelsson, Jose Garces, Mark Bittman and others are cited.

One of the first recipes to catch my eye was a Lebanese eggplant spread, Baba Ghanoush. I remember when I was first introduced to it by a gentleman by the name of Fatih who owns Gyromayer's in Foley, Alabama. I couldn't get enough of it. It was also fun to pronounce. Ba-ba-gah-noosh was how I learned to say it. I often joked with Fatih and told him that he might consider changing the name to Bubba Ghanoush since we were in fact situated in Lower Alabama. But I digress, Here is the recipe from David Joachim's Cooking Light Global Kitchen.

BABA GHANOUSH

• 1 large eggplant (about 1 1/2 pounds)
• cooking spray
• 1/4 cup pine nuts toasted
• 3/4 teaspoon cumin seeds, toasted and crushed
• 1/2 teaspoon minced fresh garlic
• 3 tablespoons of fresh lemon juice
• 2 tablespoons of low fat mayonaise
• 2 tablespoons of tahini (roasted sesame paste)
• 1 teaspoon of kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons freshly chopped parsley
• chopped fresh parsley (optional)

Preparation:
Preheat oven to 375 degrees. Pierce eggplant several times with a fork; place on a foil-lined baking sheet coated with cooking spray. Bake at 375 degrees for 45 minutes or until tender. Cut eggplant in half. Scoop out pulp; discard skins. Drain eggplant pulp in a colander for 30 minutes.
Place pine nuts, cumin seeds and garlic in a food processor; pulse until finely chopped. Add eggplant, lemon juice, mayonnaise, tahini, salt and pepper to food processor; process until smooth. Spoon eggplant mixture into medium bowl and stir in shopped parsley. Garnish with chopped fresh parsley, if desired.
Makes eight, 1/4 cup servings.  Traditionally served with warm pita bread.

The accompanying text in the book explains that, in Lebanon, some cooks replace the lemon juice with pomegranate molasses for a touch of sweetness. It also states that if you can broil or grill the eggplant until the skin blackens all over, a more authentic flavor will result.

I look forward to trying this recipe in MY kitchen in addition to several more that look scrumptious.
(Chicken Larb, Lamingtons, Venezuelan Tamales, Chicken Tabbouleh, Picadillo Puffs and Cashew Fudge!)

Cooking Light GLOBAL KITCHEN by David, Joachim, New York Times Best-Selling Author
The World's Most Delicious Food Made Easy  (Oxmoor House; $29.95 Hardcover)

Keith Rector of Uncorked Fine Wines, Spirits & Beer - Featured Wine-O (Published 2/18/2014)

Keith Rector formerly served as the state manager for Gallo Winery in Mississippi, overseeing wine sales for over 500 package stores and 16 distributors. In 1997 he transferred to Mobile where he worked as the General Manager inside a distributorship for nine years. In June of 2007, this career wine connoisseur took the plunge and opened Uncorked! Fine Wines on Main Street in Olde Town Daphne. He developed quite a clientele and entertained wine lovers at weekly tastings.
After a successful two years, Keith decided it was time to expand his store front and his offerings. Uncorked Fine Wines moved just a few miles north of their original location to a more visible location on U.S. Highway 98. This past October, Uncorked! moved to its newest location just a little ways south. The store is located in the strip center at the end of the service drive that runs parallel to the main highway.
With the move, Rector expanded his liquor selection and selection of craft beers. Uncorked has a keg room and there are ten craft beers on tap at all times. You can enjoy them at the bar at the back of the store or take home a growler. They also have kegs to go - 1/2 barrels and 1/6 barrels.
And it seems that looks can be deceptive. Although their new location is smaller, the wine selection has actually increased. Keith covers all the varietals and prides himself on being competitive with his pricing. He also offers a 10% discount on bulk wine purchases of 6 bottles or more. The wine bar is open any time the store is open. Uncorked! offers wines by the glass and on Wednesdays you are invited to “Wine down Wednesdays” with selected labels for just five dollars per glass.
Uncorked! Fine Wines has years of experience in helping customers with their beverage needs for parties and special events. Call Keith for pricing. Uncorked is open Monday through Saturday. Uncorked Fine Wines, Spirits & Beer, 28825 B Highway 98, Daphne (251) 625-8808 www.uncorkedfinewinesandspirits.net • Facebook “Uncorked Fine Wine and Spirits”