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Marco Island’s Winn-Dixie store held its formal grand opening April 10, and if a full parking lot and loads of shoppers packing the store’s aisles were indicators — the event was a success. Considering that Winn-Dixie District Manager Frank Steele and his managers had broad smiles and happy faces while they were circulating and greeting everyone within range, it certainly seemed that the brass was pleased with how things were going and the community’s positive response to the newly remodeled store.

Although never was heard a disparaging word, one woman was overheard saying plaintively, “This was not a good day to go shopping!”

Certainly, those bent on shopping took the time to do so judging by the numerous carts full of food. However, the stars of the show, of course, were the 15, maybe more, sampling stations that offered people a full range of store products from soup to nuts: gourmet strawberry cake, rotisserie chicken and even sips of wines from Italian, Chilean and California wineries.

Anja Kaiser, who was shopping in the produce department, said she and her husband Detlaf were part time Marco Island residents from Germany.

“I really like the rotisserie chicken here and I think store is much nicer than before. We’ve been here four weeks but then we go back to Germany,” Kaiser said, noting that the chocolate fountain station was her favorite.

Many other people thought so too, because they stopped at the station set up just inside the store entrance to select a piece of fruit or a cookie that they could then dip into the chocolate fountain before proceeding into the store proper.

Among the most popular, (based on your Marco Eagle reporter observing which lines were the longest) was Chef Guy Verdi’s (owner and chef of the very trendy Verdi’s American Bistro) station adjacent to the seafood department. Verdi was assisted by his wife Lisa, who kept busy filling little cups with Verdi’s gourmet Caesar dressing or roasted garlic balsamic vinaigrette and teeny carrots or celery sticks — the better to taste the piquant, flavorful sauces, my dear (bottled with Verdi’s label and available for retail at the restaurant) or maybe it was to sustain those waiting on line.

Not to worry, Chef Guy was sizzling away on two grill pans and before long they were rewarded with a hors d’ oeuvre-size helping of a grilled colossal freshwater prawn with miso glaze served atop a mound of cool Jasmine rice and wakame (a popular Japanese seaweed) salad – a stellar combination and well worth the wait (yes, we also wait who write).

Speaking of waits, your reporter found that mostly everyone was really polite and asked where the line was rather than cluelessly sidling up from the opposite side of the servers who were all cordial and polite to everyone and I’m talking about Maria Garcia, Eric, Sherry, Nora, Joe Martin, the pert supervisor Alex Chavez, and last but not least “Edge the Actor” who was pouring samples of Ca’ Montini pinot grigio that sells for $16.99 (750ml).

That having been said, back to servings and Winn-Dixie’s new Hot Wing Bar, that features several flavors of wings, came in a close second on the samples popularity scale. Unless you didn’t dig seafood, then the wings would fly first. They were awesome! I would spend my good money and pay five bucks a pound to buy some on my way home some night.

We spoke with local resident Kathy Benedict there. “I buy the breaded (wings) ones and husband, Tom, likes the hot and spicy wings but they’re all very meaty and juicy” she said, “We both love their rotisserie chickens too”

Gee, close by we spied a few more longish lines and opted for the one where Amalia “call me Amy” was slicing a luscious-looking Bakery Department creation she called Gourmet Strawberry Cake. I called it tasty and that went for the Lemon (custard) and Tuxedo (chocolate) versions too! Oh, the other line was serving Casa La Postolle sauvignon blanc, merlot and cab. We thought the sauvignon was a trifle to tart.

However, the Two-bit Brownies with cream cheese frosting were just wonderful.

Christine Spragens, who just happened to be standing behind us agreed, but she was talking about the store. “It’s wonderful, I do come here often – it’s very nice now and organized. The darker colors (a rosy cocoa colored wall above the bakery department) really brighten it up and so do the new ceiling lights.”

We asked a gentleman standing near what he thought.

Jack Shamion replied “Excellent, I come here all the time — nicest store on the island.”