FYI ... food

Here is this week's FYI about food ...

Monster bash

Bring your children to any Publix Supermarket from 4 to 7 p.m. Saturday for trick or treating. Adults must accompany any children younger than 12.

Free tacos

Taco Bell is giving a free Black Jack taco to all customers from 6 p.m. to midnight on Saturday in celebration of Halloween and the Major League Baseball World Series.


Caffe dell’Amore Italian Restaurant has reopened after being closed for the summer. The restaurant is at 1400 Gulf Shore Blvd. N.( across from Lowdermilk Park), Naples. Information: 261-1389

New menu items

* Ridgway Bar & Grill is introducing its new winter menu with more locally sourced seafood and produce, artisanal cheeses and food from companies based in Naples. Companies the restaurant is using are Rabbit Run, a regional farm; shrimp from Curley Waller; cheese from Shelburne Farms; and bucatini and fettucini from Naples Pasta Company. Dine through Saturday and enjoy 50 percent off all bottles of wine that are under $100. The restaurant is at 1300 Third St. S., Naples. 262-5500

* Lee Roy Selmon’s Sports Restaurant and Bar has introduced sweet potato fries and peppercorn crusted ahi tuna to its traditional sports pub menu. Visit at 5056 Daniels Park, Fort Myers. Information: 690-3287

Loyalty program

Bamboo Cafe, 755 12th Ave. S., Naples is offering Bamboo Bonus Dollars, a loyalty dining program. Bonus dollars are offered to guests with a minimum of a $75 check following their meal at Bamboo Cafe. Certificates provide a 20 percent discount up to $25 per check during a second dining visit within 60 days or less from date of issue. Information and reservations: 643-6177.

Wine tour for charity

Ronald McDonald House will benefit from the wine tour from 6 to 9 p.m. Nov. 5 at Bell Tower Shops, 13499 U.S. 41 S., Fort Myers. The event features domestic and international wines, appetizers, desserts and live entertainment. $20, single; $35, couple, includes a keepsake wine glass. Information: 437-0202

New menu items

UFood Grill has introduced new menu items that include margarita, margarita with chicken, chicken pesto and Southwestern turkey starting at $3.99. Also new is the “Real Deal,” for $6.99 featuring unfries, a drink and choice of a cheeseburger, Buffalo bleu chicken wrap or tomato bruschetta. Visit at 1201 Piper Blvd., Naples.

Half-price pizza

Capri-A-Taste of Italy sells pizza at half price on Tuesday evenings at the Riverchase Plaza, 11400 U.S. 41 N., Naples. Information: 594-3500

Holiday suggestions

* The Naples Winery is featuring Festiberry, a cranberry wine, for the holidays. Taste a sample from 10 a.m. to 9 p.m. Mondays to Saturdays and noon to 5 p.m. on Sundays at Tin City, 1200 Fifth Ave. S., Naples. Information: 732-9463

* Frisco’s Catering, 1460 Golden Gate Parkway, Naples, is offering holiday catering that starts at $7 per person. Go to and get a 10 percent off holiday catering coupon. Information: 784-1705

Here is a recipe adapted from “Field Guide to Candy,” by Anita Chu:

Candy corn

Approximately 80 pieces


2½ cups confectioners’ sugar

¼ cup powdered milk

¼ teaspoon salt

1 cup sugar

2/3 cup corn syrup

1/3 cup unsalted butter

1 teaspoon pure vanilla extract

Food coloring, if desired


* Combine the confectioners’ sugar with the powdered milk and salt in a bowl and set aside.

* Combine the sugar, corn syrup and butter in a sauce pan and bring the mixture to a boil over high heat stirring constantly.

* Reduce heat to medium and cook for another five minutes, stirring occasionally.

* Remove from the heat and stir in the vanilla extract.

* Stir in the powdered milk mixture and let the dough rest until it’s cool enough to handle.

* Divide the dough into the equal portions and place each in a separate bowl.

* Add food coloring as desired, kneading each portion of dough until the coloring is evenly distributed and the dough is smooth and stiff.

* Roll each piece of dough into a rope about 1/2 inch thick. Place the three ropes of dough next to each other to form a long rectangle.

* Use a rolling pin to gently press them together.

* Using a sharp knife cut the dough into triangles and place them on a baking sheet and let set for about one hour. Candy may be stored in an airtight container in a cool, dry place for up to one month.

Fish tips

Tim Curci, founder and senior vice president of menu development and innovation at Bonefish Grill gives the following tips on selection and preparing fresh fish:

* Cook the filet for 10 minutes per one inch of thickness at 400 to 450 degrees and flip the fish halfway through the cooking time.

* When baking or broiling marinaded fish set aside some for basting.

* Oysters and clams only require three to five minutes of cooking time, scallops and standard shrimp are fully cooked in seven to nine minutes and rock shrimp are ready in under four minutes.

* Oysters and fish can be cooked in multiple batches for a group, but remember to bring the temperature of the oil back to 365 degrees before starting the next batch.

* If a fish smells fishy don’t buy it and don’t eat it. Whole, fresh fish should have vivid gills and shiny skin with undamaged scales. A fresh fish will have elasticity, so press firmly on the skin and make sure it comes back to its original shape.

* Traditionally the whiter the fish the milder the taste. Deeper color fish will most likely have a more robust flavor.

Become a wine maker

If you always wanted to learn the craft of wine making and to tour a winery your wish can come true for $20,000. This and other fantasy gifts are available in the 2009 Neiman Marcus Christmas book.

Food nutrition

Compare the nutrition facts of two different foods by visiting The site gives the calories, carbs, fat and protein of each.

For your information

Do you know how to keep potatoes from budding in the bag? Put an apple in the bag with the potatoes.

Deadline for FYI is 10 a.m. Thursday. E-mail to or mail to Sheila Mesulam, Naples Daily News, 1100 Immokalee Road, Naples, FL 34110. All briefs are printed on a space-available baisis. Connect with Sheila Mesulam at

© 2009 All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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