Forget hurricanes. In Southwest Florida, when you’ve got your jammies and a big batch of Spam, you’ve got no problems. At least that’s what the owners of Little Bar Restaurant say with their annual Spammy Jammy event in Goodland.
And Saturday, Spam will once again prevail as Goodland’s finest cuisine when Little Bar Restaurant welcomes John Lowbridge at 6 p.m., followed by the Raiford Starke All Spam Band for the Spammy Jammy celebration. It’s serious Spam business, as there is even a link to a Spam-ipedia page on Little Bar’s website home page.
“I’m pink, therefore I’m Spam,” says Little Bar Restaurant proprietor Ray Bozicuik. It’s the motto for the Spammy Jammy event that was founded to ward off hurricanes. Bozicuik owns Little Bar Restaurant with his sister Nikki Bower. The brother and sister team host the Spam-focused pajama party every year.
The event was created because of a hurricane, a can of Spam and a dream. Once upon a time, Southwest Florida was going into hurricane season. A storm was brewing. Bozicuik and his family were gathering supplies including something to eat in case of a power outage. A dramatic weather pattern blitzed and nothing happened.
“I put the can of Spam in the cupboard along with several other cans of Spam and we realized that when we got Spam, the hurricanes seemed to stay away so some of our neighbors began playing the Spam game with us,” says Bozicuik.
As the years went by and the hurricane gods remained appeased, contests and entertainment followed.
“The hurricane goddess is probably a relative of Pele the volcano goddess and we think the hurricane goddess may be her sister,” says Bozicuik.
Little Bar Restaurant’s panels of highly trained experts have resolved that hurricane appetites are not limited to atmospheric conditions. Bozicuik says overwhelming evidence of the panel’s studies have led Spammy Jammy officials to conclude hurricanes can be kept away from Florida, Collier County in particular, by eating Spam in your pajamas in Goodland at Little Bar Restaurant.
“It may take more time to ascertain these facts most effectively,” says Bozicuik. “In the meantime expect fun, great music, outrageous costumes and contests in excess at Spammy Jammy.”
At Spammy Jammy, Spam art is a big part of the festivities, which also include toilet paper races, a Spam art contest and beer drinking contest. Celebrity judges this year are Porcelain Peggy, Sir Larry Laugh-a-lot and “The Fishmonger Extraordinaire” Chuck Little Pinky.
Spammy Jammy attendees typically make reservations for dinner and drinks with friends before the competition begins. Spam art entries include the following categories: food, art and even architecture.
The party begins at 6 p.m. and concludes at some point that evening.
“This is going to be the greatest Spammy Jammy on earth I think this year and Spammy Jammy will be over when we’ve done our civic duty to prevent hurricanes,” said Bozicuik.
Spammy Jammy is slated for Saturday, from 6 p.m. to 1 a.m. at the Little Bar Restaurant in Goodland. Entertainment will be provided by John Lowbridge from 6 to 9 p.m. and the Raiford Starke All Spam Band from 9 p.m. to 1 a.m. Judging for the contests will begin at 8:30 p.m. with results around 11 p.m. (between toilet paper race heats.)
For more information, call (239) 394-5663 or click to www.LittleBarRestaurant.com.
Got Spam? Here are a few recipes to try.
Reuben Spam Sandwiches
8-ounce can sauerkraut
8 slices rye bread
1 cup grated swiss cheese
3 tbsp butter, softened
1/4 cup Russian dressing
12-ounce can Spam, cut into eight slices
Rinse sauerkraut and drain well.
Mix sauerkraut, cheese and dressing.
Butter one side of each slice of bread.
Spread half of the sauerkraut mixture on the unbuttered sides of four slices of bread.
Top each slice of bread with two slices of Spam.
Cover with remaining sauerkraut mixture.
Grill each sandwich (buttered side down) over medium heat until bread is browned.
Slice into halves and serve with spicy brown otherwise known as deli mustard.
Spammy Cheese Bowls
2 packages small French rolls
2 cups shredded cheese, divided
2 eight-ounce cans of roasted garlic tomato sauce
1 medium onion, chopped very fine
1 four-ounce can chopped ripe olives
4 hard-boiled eggs, grated
1 12-ounce can Spam, finely diced
Hollow out sliced dinner rolls to create shallow bowls. Bake rolls on baking sheet at 350 degrees until crisp (about five minutes), but reserve one cup of cheese for topping. Combine leftover cheese, tomato sauce, chopped onion, olives, grated eggs and diced SPAM and spread the mixture on toasted rolls. Sprinkle with remaining cheese and re-bake the tray at 350 degrees for about 10 minutes or until the cheese melts and is bubbly.
Serves 40 people.