Pete Blohme

New Owners of Ed’s Seafood Shed will continue the tradition of fun Southern Classics

by eatbeat

EdsSeafoodShedFRIED

Ed and Barbara Bridges created a loyal customer base during the seventeen years they owned Ed’s Seafood Shed on the Causeway. With no prior restaurant experience, the rookie restaurateurs did an incredible job serving their family recipes cooked the ‘Old Mobile’way.
This past October the Bridges were able to comfortably pass the torch to a group of new owners. They know that the business is in good hands and have been assured that what they built will always have a an “Ed” in it.
Pete Blohme, Nick Dimario and Robert Kabakoff partnered to refresh and relaunch the restaurant and offer their customers Southern coastal classics. Gumbo, fried oysters, fried gulf shrimp, a variety of fish, scallops, crab claws,  turnip greens, garlic cheese grits and the famous cole slaw with crackers are just some of what Ed’s Shed has offered and will continue to offer. They are dedicated to improve and enhance without changing what Ed’s is all about.
The gorgeous view of Mobile Bay could not be improved upon but some of the building’s features have. The spacious back patios have been redecked and freshly painted, new windows and state of the art heaters have been installed. An outdoor kid’s zone is in the works and lots of great live music is being scheduled.
Neal Hollingshead is the General Manager of Ed’s Seafood Shed and preceeded the purchase of the business. His commitment and dedication to this location and the industry is just one of the reasons that the PP Restaurant Group successful.  The passion that this group of guys displays is more than evident, not only in words but in actions
“Everything that Pete has talked about has happened” says Dimario “and more!”
The company’s brands (Panini Pete’s, Sunset Pointe and now Ed’s Shed) not only serve the public with great food they also share a commitment to develop and mentor their employees. “Food is a great way to make friends.” says Blohme, “Develop them, enhance their skills and launch them onto something that makes them better.”
In conjunction with helping others, the PP Group has created the PR Foundation. Through fundraisers, volunteer efforts and donations the foundation’s purpose is to do very special things for very special people giving back to individuals with special needs, Veterans of the Armed Forces, no kill animal shelters and other community causes.
Ed’s Seafood Shed • 3382 Battleship Parkway, Spanish Fort • (251) 625-1947
Facebook “Ed’s Seafood Shed” •  www.edsshed.com

Fairhope’s Sunset Pointe receives recognition as one of Alabama’s hottest new restaurants

by eatbeat

NickPeteFish copyMost locals know and appreciate all the great dining options we have on the Eastern Shore but recognition is always appreciated. Just recently AL.com published an article citing their top new restaurant picks “Alabama’s 15 hottest new restaurants in 2015” and among those featured was Sunset Pointe.
Although they opened to the public in 2015, the process started long before they sat the first customer. A tremendous amount of thought and planning went into the rennovation of the restaurant located within the marina at Fly Creek. It was a huge undertaking by proprietor Pete Blohme. What once was a drafty bayside eatery was transformed into an classy yet unprentious atmosphere that celebrates what we here on the Eastern Shore most treasure about being here, the view.
Pete Blohme and Nick Dimario have worked together at several different intervals during their careers and maintained a friendship throughout the years. Upon the cumination of this project, Blohme and Dimario teamed up once again. The investment in training and preparation of all team members provide diners with the most enjoyable dining experience on Mobile Bay.
The menu at Sunset Pointe is focused on farm to table. Everything is made from scratch from ingredients that come from fields in Baldwin County and seafood from Gulf Coast waters. The burgers and hand formed from freshly ground meat, they cut their own chips, make their own pimento cheese and the list goes on! They feature a fresh catch, fresh starch, fresh vegetable and fresh dessert daily. “Bights” are the theme for the restaurant’s menu. Small “Bights” include BBQ shrimp, seared tuna nachos, crab-meat-balls, seafood lettuce wraps, a Mediterranean tuna crudo and grouper bights. Bowl & Garden “Bights” include their salads, a bouillabaisse and mussels in a  beer broth. Their “Bights” on Bread include a seared tuna BLT, a grouper sandwich and an incredible burger. The Entrees are considered Full “Bights” and showcase Gulf Snapper Throats, Southern Fried Fish & Chips, Sesame Seared Tuna, Flat Iron Steak, Lemon Butter Chicken and Grilled Gulf Shrimp. Kid “Bights” are also available for the little ones.
In addition to the food, the libations are also top notch. They have a great selection of beer and wine and just like the food, their signature cocktails are hand crafted as well. All of their bartenders are trained mixologists that subscribe to the same standards behind the bar as the kitchen staff does with the food. Fresh herbs are used and nothing is ever premixed. It’s an old time feel with new time flavors. Their Happy Hour is from 2pm until 6:30pm with $1 off cocktails, beers, wines and their small “Bights”. In addition to that they offer 1/2 off of the featured wine and featured craft beer. They toast at sunset every evening so make plans to wine down at sundown with the amazing crew at Sunset Pointe. More recently, Sunset Pointe put the finishing touches on a private dining area. Call for availabilty and make your event one to remember. Hours of operation are Monday through Thursday 11:30am until 8:30pm, Friday and Saturday 11:30am until 9pm and Sunday, 11:30 until 8pm.
Sunset Pointe, 831 North Section Street, Fairhope  (251) 990-7766 • www.SunsetPointeFairhope.com • Facebook “Sunset Pointe at Fly Creek Marina”

 

Nick Dimario is Team Captain at Sunset Pointe @ Fly Creek Marina

by eatbeat

NICKNick Dimario grew up in Overbrook, Philadelphia and started his restaurant training at the age of thirteen. After he graduated high school, Nick headed south to Tuscaloosa to walk on with the Crimson Tide and also studied Hotel and Restaurant Management at the University of Alabama. Nick went to work for Bob Baumhower’s Tuscaloosa location of Wings Sports Grill. He worked his way up through the ranks and was with Aloha Hospitality for 24 years in various management positions in different parts of the state. He was part of the company’s growth and credits Baumhower for providing him with the extensive experience that he has under his belt. During that time, Nick met Pete Blohme. They worked together at several different intervals and maintained a friendship over the years. Pete Blohme is the proprietor and owner of Panini Pete’s in Fairhope. This past December, when Pete opened a third restaurant, Sunset Point at Fly Creek Marina, Dimario and Blohme teamed up once again.
Nick truly believes in what is happening at Sunset Pointe and appreciates the long term potential of the concept. Together, Nick, Pete and the staff at Sunset Pointe are learning together. There is a huge investment in training and preparation and all of the members of the team grow together as they continue to learn.
The menu at Sunset Pointe is focused on farm to table. Everything is made from scratch from ingredients that come from fields in Baldwin County and seafood from Gulf Coast waters. The burgers and hand formed from freshly ground meat, they cut their own chips and fries, make their own pimento cheese and the list goes on! They feature a fresh catch, fresh starch, fresh vegetable and fresh dessert daily. “Bights” are the theme for the restaurant’s menu. Small “Bights” include BBQ shrimp, seared tuna nachos, crab-meat-balls, seafood lettuce wraps, a Mediterranean tuna crudo and grouper bights. Bowl & Garden “Bights” include their salads, a bouillabaisse and mussels in a  beer broth. Their “Bights” on Bread include a seared tuna BLT, a grouper sandwich and an incredible burger. The Entrees are considered Full “Bights” and showcase Gulf Snapper Throats, Southern Fried Fish & Chips, Sesame Seared Tuna, Flat Iron Steak, Lemon Butter Chicken and Grilled Gulf Shrimp. Kid “Bights” are also available for the little ones.
In addition to the food, the libations are also top notch. They have a great selection of beer and wine and just like the food, their signature cocktails are hand crafted as well. All of their bartenders are trained mixologists that subscribe to the same standards behind the bar as the kitchen staff does with the food. Fresh herbs are used and nothing is ever premixed. It’s an old time feel with new time flavors. They toast at sunset every evening so make plans to wine down at sundown with the amazing crew at Sunset Pointe. Currently, the hours of operation are Monday through Thursday from 4:30pm until 9pm and Friday through Sunday, 11:30am until 9pm.  Sunset Pointe, 831 North Section Street, Fairhope  (251) 990-7766 • http://www.SunsetPointeFairhope.com • Facebook “Sunset Pointe at Fly Creek Marina”