Featured Foodservice Distributor

Delivery Driver Beau Porter, Ben E Keith District Sales Representative Brian Injaian and Customer Horace Sledge of Market by the Bay

Bryan Injaian has been worked in and with restaurants his entire career. This native Mobilian attended the University of Southern Mississippi on a music performance scholarship. After deciding to hang up the violin, he hopped a bus and took off for California. Bryan worked at Yosemite National Park in Food and Beverage. He camped out in a tent for a year before deciding to head back home and finish his schooling in Mobile. He graduated from the University of South Alabama with degree in Hospitality Management.
Over the past twenty plus years, Injaian has worked his way up the restaurant operations chain.  His experiences have taken him from breakfast cook at Cracker Barrel to Area Director of Restaurants for Ruby Tuesday and Wintzell’s Oyster House. During his time in restaurant management, Bryan was also recognized by the Alabama Restaurant Association as Restaurant Manager of the Year. Bryan now serves as a District Sales Representative for broadliner Ben E. Keith servicing and cultivating accounts in Mobile and on the Eastern Shore. In addition to supplying restaurants with product, he assists his customers with ways to increase sales, improve operations and maximize profitability through a host of multiple resources that are available through the company. His knowledge of restaurants and the Hospitality Industry is quite the  recipe for success.
Ben E. Keith Company is a distributor of food and beverage products founded in 1906.  Headquartered in Fort Worth, Texas, Ben E. Keith is one of the largest broadliners in the country. The Elba division services our Gulf Coast area and supplies a full line of produce, frozen foods, meats, dry groceries, refrigerated foods, paper goods, equipment and supplies to restaurants, hospitals, schools, nursing homes and other institutional businesses.  Ben E. Keith is expanding their footprint into the Southeast. A state of the art warehouse and test kitchen is currently under construction in New Brockton, Alabama to better service their growing customer base. For more information about Ben E. Keith and how they can assist, feel free to contact Bryan at (251) 895-2332 or email:bdinjaian@benekeith.com

Bill-E’s Operation names a notable General Manager

Meet Chip Reed, award winning Chef, writer & cooking show host and recently named General Manager of Bill-E’s Restaurant.

Many noticeable changes have been made in the last six months to Bill-E’s, the iconic roadside attraction, known fondly as ‘Old 27 Grill’, on Hwy 181 and Windmill Rd in Fairhope.  The internationally recognized Bill-E’s Small Batch Bacon has gained a cult following to the point that its creator and producer, William “Bill-E” Stitt, decided to rebrand his restaurant to showcase the highly acclaimed bacon.  “Hungry for a good time?  I opened my restaurant (some call it a dive, but whatever) back in 2011 for two reasons. I wanted the good people of Fairhope, Alabama to have a no-frills place where they could kick back and enjoy an afternoon or evening of live music, lively conversation, and killer grub. Also, I needed a place to smoke and serenade my delicious bacon. Located on Highway 181—formerly Highway 27, hence my original name, Old 27 Grill—Bill-E’s is where locals and vacationers alike come to throw their cares and their diets to the wind. I welcome you to do the same.”  Bill E

After a full menu rewrite, new signage, even increased power supply, Stitt looked to add an operator that could bring it all together to grow his brand and deliver great service to his hungry guests.

Chef Chip Reed and Stitt met in 2016 at the Orange Beach World Food Championships. Chef Reed was managing one of the world’s largest food trucks for country singer, Zac Brown. “I immediately became a fan of Bill-E’s Small Batch Bacon. It was absolutely the cleanest, best tasting bacon I’d ever experienced,” says Reed. Once they began talking, Chip & William discovered that, although a few years apart, they both had begun their restaurant careers in Oxford Mississippi. Stitt studied Hospitality Management, whereas Reed was in the Southern Studies program. After Ole Miss Chip went to Miami and graduated Summa Cum Laude from Johnson & Wales University. From there, he cooked around Italy, South America & The South before settling in Savannah, GA. While in Savannah, Chef Reed built a successful local produce distribution house & a boutique seafood company. With a continued emphasis on promoting local foodways, Chip received the Flavor of Georgia award in 2010. Following that recognition, he continues to develop Southern brands and takes them to the national market. Most recently, Chef has been featured on the cover of Southern Flavor magazine. He is also the host of “The Dirty Dish”, a cooking show currently being filmed in Baldwin County. Chef Reed is also a World Food Championship & Culinary Fight Club Judge.

Bill-E’s fabulous fare starts out featuring “Big Little Bites” such as smoked tuna dip, pimento cheese, boiled peanuts, fried green beans, a bacon taster and a pork belly bite trio in addition to chicken wings and tenders. It moves on to boast of shrimp gumbo, chili, a Comeback Salad and a grilled Wedge Salad.

All of Bill-E’s burgers are served with lettuce, tomato and caramelized onions with your choice of house-made chips or rough cut fries. The Burgers include the Old 27 Burger served with dill pickle and Comeback sauce, a Black and Blue Burger, Bill-E’s Signature Holy Cow burger, Ole Texas Burger, Mushroom Burger, a Blended Burger (pork belly and Certified Angus Beef) which is topped with a soft fried egg, a Waygu Burger and even a Veggie Burger.

Their sandwiches have all the bases covered. The Dixie Chic Sandwich features their house made Pimento cheese, Bill-E’s bacon goes on the BLT and proceeds to go a bit thicker with his Pork Belly Sandwich. The Comeback Sandwich comes in chicken or shrimp and you can get a fish sandwich either blackened or fried!

If you need a sweet treat, try their Hot Chocolate & Caramel Brownie served with ice cream, one of their seasonal fruit pies or Bill-E’s Chocolate Belly – sweet & salted caramel pork belly bites covered with a bourbon brown sugar glaze topped with a smoked cherry.

There’s a lot going on at Bill-E’s and we haven’t even addressed the beer and libations at the bar. You can check those out for yourself! Bill-E’s is open daily and you can check out their music schedule in The Eat Beat or online at www.eat-beat.com
 
BILL-E’s • 19992 US Highway 181, Fairhope • (251) 281-2663

Buster’s Brick Oven prepares for November Bourbon Dinner

Tucked just to the side of the ever famous Manci’s Antique Club is a quaint, cozy spot that has blossomed within the bussle of it’s big brother’s shadow…with a personality all of it’s own.
Buster’s Brick Oven originally opened in May of 2017 and is emerging as one of the Eastern Shore’s go to spots to relax and unwind with an adult beverage.
Managing Partner, Garrett DeLuca has embraced his position, fostered the business and built his back of the house team in a manner that completely personifies what Buster’s was intended to accomplish. DeLuca’s accomplished kitchen staff is comprised of Judon Price, Marian Titlestad and Ben Flores. He credits them with the creativity and passion that has pushed – and continues to push – Buster’s menu to the next level.
The food menu at Buster’s consists of small plates/irons, charcuterie boards, freshly prepared brick oven pizzas and a small selection of savory entrees/seared selections. Buster’s offers a nice selection and variety of wines in addition to a full bar with a specialty cocktail menu. They have also recently added draft beer and serve craft and local brews.
The week begins on Wednesday at Buster’s. Every Wednesday they feature
a $5 house wine and a $10 pizza. The current days/hours of operation are Wednesday through Saturday from 5pm until with plans of reintroducing a Sunday Brunch by the end of the year. Be sure to like them on Facebook (Buster’s Brick Oven) to keep up with their “pizza of the night” and their Friday & Saturday Dinner “special of the night”.
On November 14th, Buster’s will host an Old Forester Bourbon Dinner. The culinary team will debut their three course menu that will pair an Old Forester Bourbon that complimenting each course. There will be an Ambassador from Old Forester on hand to educate and enhance the experience. The menu and price will posted online and reservations will be taken via email at bustersbrickoven@gmail.com
Buster’s Brick Oven • 1711 Main Street • Daphne •  (251) 264-2520
www.mancisantiqueclub.com/busters

It’s a good old fashioned family affair at the Punta Clara Kitchen

L to R: Susan Harvison, Kim Pacey Clay, Sarah Pacey, Susan Pacey

Kim Pacey Clay’s Grandmother, Dot Pacey, started their family’s business in a little brick building in the back yard of her home in 1952. She and her husband started out making pralines and preserves for friends and then added cakes and other treats. Her products spoke for themselves and word of mouth spurred a successful business. A business that would keep this family occupied for many years to come. The Punta Clara Kitchen has stood the test of time and honors old fashion, homemade small batch candies, fudge, preserves and cakes.
In the mid 1970’s the candy kitchen was moved to Miss/Aunt Colleen’s house (after her death). This has sentimental significance in that this house was constructed in 1897 and was originally the home of Edward and Rosina Brodbeck, (Kim Pacey Clay’s great great grandparents). The family transformed the residential kitchen to meet commercial codes/standards and have been in operation in the historical, Victorian home ever since.
Their pralines, fudges, divinity, pecan driftwood, polliwogs, goober pies, and other candies are all made from their very own recipes. You will also find pickled okra, watermelon rind pickles, fig preserves,
old-fashioned apple butter, pepper jelly, scuppernong jelly, red raspberry jam, peach preserves and many others. Old fashioned pound cakes are available in a variety of flavors. Those are baked to order, so make sure to call and place your order in advance. Cheese straws are also an option – classic, hot and blue cheese! The products at Punta Clara are made from scratch and preservatives are not an option so be sure to enjoy them promptly. And for the person that has everything… Give the gift of goodies! Ask them to put together an assortment of items in a gift box or basket – they also offer shipping and gift certificates. Mosey on down to the road to Point Clear where you can watch them in the kitchen making theses candies and other specialties daily. You can even enjoy samples of their most popular treats.
Punta Clara Kitchen • 17111 Scenic Highway 98, Point Clear, AL • (251) 928 – 8477 • www.puntaclara.com

Experience philoxenia at Fairhope’s It’s All Greek To Me

A sudden shift in the projected path of Hurricane Irma in 2017 is what landed the John & Effie Lindeman in unfamiliar territory. This Miami family extended their stay and spent the rest of the week exploring the town of Fairhope before returning to South Florida with Fairhope on their mind.
Enamored with the charm of the Eastern Shore and feeling the need to provide the area with authentic Greek cuisine the couple shared the idea with Effie’s brother, Gerry Kourouklis and teamed up to created the perfect taste of Greece in the heart of Downtown Fairhope. With their Grandmother’s recipes and the knowledge of their family’s successful restaurants the trio opened It’s All Greek To Me this past February.
The family presents a taste of the Greek islands in their freshly made authentic dishes. Try their stuffed grape leaves (dolmathakia), fried calamari, skorthopsomo (garlic bread), Hephaestus Saganaki fried cheese or Loukanico (Greek sausage) or go for the it all with the Hercules Pikilia Sampler platter – a selection of some of their best starters and main dishes.
Entrees such as Spanakopita (Spinach pie), Briam (Ratatouille), Yemista (stuffted tomatoes/green peppers. Moussaka, Pastitsio (Greek Lasagana), Kreatopita (Greek Meat Pie), Auntihentic Old Fashioned Lamb Gyro, Chicken or Pork Souvlaki Pita Wrap, Greek Salads and Greek Soups are also on the menu. And by all means, leave room for dessert! They can do wonders with phyllo! They serve a full bar and all of the wine is from Greece (they even serve Greek beer!) It’s All Greek To Me is
open Monday through Saturday from 11am until 9m and Sunday from 11am until 3:30pm. The restaurant is located at 108 North Section Street in the new Section Place in Downtown Fairhope. Indoor and outdoor seating is available. For more
information call (251) 265-3623 or visit their Facebook page.

What’s a Yinzer, you ask?

YinzerMarkPittsburgh native Mark Bentz began his career in the food service industry at a famous burger restaurant by the name of Tessaro’s Hardwood Grill in Pittsburgh. Like many, he started out washing dishes and then worked his way up to a kitchen position. He was a loyal employee of Tessaro’s for 14 years before he transitioned into cooking in a private country club north of Pittsburgh. He learned a lot from the chefs that he was surrounded by and benefitted from their knowledge. In 2004, Mark landed on the the Eastern Shore and settled in Daphne. He went to work part-time for Kris Konlon at Cousin Vinny’s. He fit right in and gained a lot of experience from working at the pizzeria. Mark, being a huge Pittsburgh Steelers fan and missing the comradery of like individuals, decided to open a place of his own and pay homage to his home city and favorite team. His first restaurant, Bentz’s Pizza Pub opened in 2006. The establishment was nestled right beside Daphne’s largest subdivision and was decorated with all things  Pittsburgh.  Mark was pleasantly surprised and delighted to find that he just so happened to be among a great number of fellow Steeler fans in the area. In 2014, Bentz was involved in opening a second restaurant in Spanish Fort. And now, just this past weekend, Mark has just embarked upon his third and largest operation in the area. He named his new venture YINZERS BREW & GRILL. The term “yinzer” is used to describe a native or inhabitant of the city of Pittsburgh. Bentz and his managing partner, Kim Paige, are most thankful for the host of friends and family that have been supportive of their efforts. They invite you to come out and enjoy the great view overlooking Mobile Bay, entertainment and opening celebration of Daphne’s newest eatery.
Yinzers specializes in Pittsburgh pies (pizza) and sandwiches and brew! There are sixteen taps that will feature a variety of domestic and craft beers – some of which will rotate based on seasonality. The current menu features appetizers that include soft pretzels, wings, pub chips and various cheesy breads and cheesy fries in addition to fried pickle spears, onion rings, and fried mozzarella. Sandwich options include Philly Steak, Italian, Italian Steak and Muffaletta. The side items are coleslaw, french fries, pub chips, onion rings, fried okra, mac & cheese or pasta salad. Their Yinzer-style specialty salads are uniquely enhanced with fries or fried okra unless you specify your greens without such. The pizza pies are offered in cheese or a variety of combinations that are available in a 12 inch or 16 inch size. The current menu is an abbreviated one. There will soon be a lineup of handmade burgers added to the food lineup. Yinzers is open daily.
Yinzers Brew & Grill, 28850 Highway 98, Suite 200, Daphne • (251) 621-6990
Facebook “Yinzers Brew and Grill” • www.YinzersDaphne.com

Photography courtesy of Dawn Gorman (217) 737-7565

A family franchise that truly treats you like family

LennysGuysLenny’s Subs arrived in Daphne in 2007. Andy and Jennifer McGee were familiar with Lennys being that both worked for the company as college students. Since they were knowledgeable with inner workings of the operation and wanted to have a business of their own, they decided to invest in a Lenny’s franchise.  Jennifer was from Mobile and she and Andy decided to open and grow their business in Daphne around the same time that Lennys was introduced to the Mobile market.
Andy’s parents lived in Memphis but they knew they would be relocating before grandchildren entered the scene. In 2012, two months before the couple’s triplets arrived Andy’s parents Randy and Cathy settled on the Eastern Shore. Randy McGee knew that his number one role was that of a grandparent but to aid in the adjustment to his new surroundings he asked Andy if there was a place from him at Lenny’s. Randy started out assisting with the occasional catering. Since then the demand for catering has increased and Lennys of Daphne now has their own catering vehicle and a part-time employee that executes the daily catering. Randy has taken on more of a public relations position and enjoys interacting with customers on a regular basis. He calls it relationship management and has definitely raised the bar when it comes to hospitality and guest services. Randy helps the staff start their day before the doors open every morning and then returns around lunch time to welcome patrons and to ensure they enjoy their Lenny’s experience.
There are over twenty different sandwiches that you can choose from in addition to the salads and wraps. Their deli sandwiches are prepared the “Lenny’s Way” and include onion, lettuce, tomato, oil, salt, pepper, oregano, pickles, red wine vinegar and mayo – unless otherwise specified. They are served on bread that is baked fresh daily and the meats are sliced at the time you order. Their philly cheesesteaks and grilled subs are served hot and all of their sandwiches are available in a 5 inch, 7 1/2 inch, 10 inch or 15 inch sizes. If you are planning a special event, they offer party platters, large salad bowls that serve eight to ten people and even a hot catering option that features their philly cheesesteak, chicken philly or meatball sub. You can even place your order online and also take advantage of their VIP Rewards Membership to earn free food and receive special offers.
The McGee’s have recently opened their second location on Highway 90 and are now serving both the Daphne and Malbis areas with a fresh, quality product that prepared just the way you like it. Lennys is open Monday through Saturday from 11am until 9pm.
Lennys Grill & Subs • 2020 Hwy 98, Daphne (251) 621-1635 and 9475 US Hwy 90, Daphne (251) 333-1108 • Facebook “Lennys Subs” www.lennys.com

Tin Tin’s Rock-N-Roll Food Truck presents a variety of tastes

Layout 1Leslie and Justin Hanks have both grown up in the food service business. Justin is originally from Fairhope and started working in restaurants before he could even drive. Leslie is from the Pensacola area and got her experience at a young age as well. Her family owns a food/concessions operation and they travel around the Gulf Coast area setting up at festivals and events. They both continued their involvement in food service and in restaurants throughout their teenage years and into adulthood gaining incredible experience from family and local restaurant owners who are passionate about the food they serve. Around this time last year, the couple obtained their food truck license and started researching opportunities that would allow the public to try a taste of Tin Tin’s Rock-N-Roll Food Truck.
This husband and wife team strives to provide gourmet food as well as great customer service in a fun atmosphere. They turn up the tunes and crank out a variety of items that includes an American, Mediterranean and Filipino flavors.  Leslie showcases her heritage as part of the variety of food options that  are showcased on the menu. Her lumpia (the Filipino version of egg rolls) and pancit (traditional Filipino noodle dish) have developed quite a following with customers everywhere they present. You can even go taco with their fish or shrimp version that takes on a fresh Asian flair. Try one of their
tasty gyro (lamb or chicken) or shish kabob plates or just go with what you know and order a po boy, burger or some fried green tomatoes or zucchini.
Leslie and Justin’s Rock-N-Roll Food Truck makes a regular guest appearance at Fairhope Brewing Company on Wednesday evenings for trivia night and most Thursdays for lunch at The Burrow Coffee & Co. just south of Thomas Hospital. For more details or to find out where the Rock-N-Roll Food Truck may be located be sure to follow their Facebook Page – Tin Tin’s Rock-N-Roll Food Truck. They can also make arrangements to cater or be at your special event. Just give them a call at (251) 228-6305 or email them at iansfoodtruck@gmail.com

Rae’s Kitchen now offers a variety of tasty and convenient “Naturally Strong” nutrition

JessNoniePersistence is just part of Nonie Taul’s personality. When this mom’s oldest child, Annie started complaining of frequent stomach aches, Nonie did what any mom would do. After several doctors visits and a noticeable weight loss, Taul’s daughter was referred to a gastroenterologist. Annie was diagnosed with Celiac Disease, an autoimmune disorder where the ingestion of gluten can lead to the damage in the small intestine. The dietary changes that took place in the Taul household were also adopted by Nonie. After the omission of all things gluten, Nonie began to notice how much better she felt.

Nonie has always led an active lifestyle, from youth sports  through her college years as a dance major. She is a certified yoga, pilates and group fitness instructor. As Nonie’s students became inquisitive about her personal diet and nutrition she started a Facebook Page as a support site. As her followers grew in number, so did her passion to help others with their quest for better health through diet and exercise. In 2015 she started her business, Naturally Strong Nonie. She teaches classes that are designed to help women look and feel great in addition to providing meal plans and even grocery lists to help with meal preparation. Taul has also taken it a step further by visiting and inquiring with local restaurant owners about menu items that fall in line with the nutrition plan she promotes. Healthy choices are most certainly available when dining out and can be found “Nonie Approved” at Moe’s Southwestern, The Ox Kitchen, Sage, Two Sisters Bakery & Deli and Locals.

When 2018 rolled around, Taul’s persistence again came into play with the gals at Rae’s Kitchen. She had approached Jessica Guthrie and Nancy Dupree about preparing some of her healthy recipes that would be easy to grab and go. After the Christmas Holiday season Guthrie agreed to give it a try. The response has been amazing and the kitchen’s
business has increased such that they had to hire friends to help out a couple of days a week just to keep up with the demand for the “Naturally Strong/Nonie Approved” items that occupy the cooler shelves. “We have moms that come and stock up for themselves and also grab a different dinner casserole for the husband and kids” says Guthrie, “It’s a win – win!” Some of the current healthy choices endorsed by Nonie and prepared by Rae’s Kitchen include an extremely popular Egg Roll Bowl, an Edamame Quinoa Salad, Chicken Lettuce Wrap Stuffing, a GLOW (gluten free, low carb, organic) Bowl, a Green Quinoa Bowl, Cauliflower Detox Salad, Vegetable Detox Soup and a Turkey Sausage & Cabbage Soup. The offerings vary and are seasonal but there are typically approximately ten different choices available at all times.

For more information on Nonie Taul and the services she offers visit her website at www.naturallystrongnonie.com or visit her Facebook Page “Naturally Strong Nonie”.  To get a taste of what Taul is advocating (and more) visit Rae’s Kitchen at 460 N. Section Street, Fairhope (251) 210-6135 www.raeskitchenandcatering.com • Facebook “Rae’s Kitchen”

 

 

Long time friends reunite sparking culinary creativity in the kitchen at Fairhope’s Camellia Cafe

ChrisRyanWebPicIt’s been over twenty years since this duo worked together near the beginning of both of their culinary journeys. Ryan Glass met Chris Litts during his final stage of training after culinary school. Glass did his externship under Litts at the Martini House in St. Helena, Napa County, California.
Before the upstate New York native arrived at the Martini House, he served as the Executive Sous Chef for the Culinary Institute of America in Napa Valley.
Litts left the Martini House to partner with three others to open Kitchen Door where he is still a partner. After numerous invitations from Glass to come to South Alabama and the need for a change of pace, Litts finally landed on the Eastern Shore last July.
The long time friends picked up where they left off and are back together again in the kitchen at Camellia Cafe. Chris and Ryan have revamped the menu at Camellia Cafe and now offer three to four nightly specials.
They have an incredible line up of appetizers that include truffle fries, smoked salmon bruschetta, a wagyu beef carpaccio, grilled artichoke and a crispy Georgia quail. Some of the regular entrees feature hickory grilled fish, filet of beef, pan roasted duck a Kobe
beef burger. There are also an assortment of other dishes that together showcase a variety of proteins accompanied by complementary sides in an elegant presentation.
Handcrafted cocktails and martinis in addition to the exclusive wine list, pair perfectly with the menu that the cafe presents. All of their desserts are house made and go hand in hand with a French pressed coffee to finish off an incredible experience.
Camellia Cafe is open Tuesday through Saturday for dinner service. Reservations are recommended.
Camellia Cafe • 61 Section Street, Fairhope (251) 928-4321
www.camelliacafefairhope.com