Summer dinner specials
Charlie Chiang’s is offering a three-course dinner for $14.99 and half-price sushi after 4 p.m. Mondays through Thursdays with different choices each day. Dinner includes an appetizer, soup and four choices of entrees. Fridays through Sundays are chef’s specials for $22.99. Visit at 12200 U.S. 41 N., Naples. Reservations: 593-6688
MiraMare Ristorante, Village on Venetian Bay, 4236 Gulf Shore Blvd. N., Naples, is offering a two-course lunch special for $9.95. You have the choice of two salads or soup and seven entrees. Add a glass of Prosecco, Lambrusco, Champagne, a Bellini or Mimosa for $5.50. Reservations: 430-6272
M Waterfront Grille is offering a summer savings of $25 off your check with the purchase of two entrees from 5 to 6:30 p.m. starting June 1 when you present a coupon from the Naples Daily News. Have a drink during happy hour in the M Lounge from 4 to 6 p.m. and receive half off all drinks and on Wednesdays live jazz is performed from 6 to 9 p.m. The restaurant is at 4300 Gulf Shore Blvd. N., Naples. Reservations: 263-4421
Gelato at its best
Norman Love Confections, 3747 U.S. 41 N. (next to Nemo’s), Naples, is now serving delectable gelato. Try a cup and close your eyes and you will think you are in Tuscany.
■ Fabulous Pita will open the first week of June at 6434 Naples Blvd. (next to Moe’s), Naples. Hours will be 11 a.m. to 9 p.m. Mondays through Saturdays. The restaurant serves vegetarian, Middle Eastern and kosher style food. The menu includes freshly made falafel, hummus and salads, pastrami, chicken fingers, hot dogs, and roasted shawaruma (chicken or turkey) prepared on vertical fire-fed rotisseries and a children’s menu. Information: 860-1319
■ Randy’s Paradise Shrimp is opening a new location at 25010 Bernwood Drive, Bonita Springs later this month. The restaurant will serve breakfast, lunch and dinner and have a gourmet market.
■ Dragon Garden Chinese restaurant is opening at former location of Quizno’s at the Market Place at Vanderbilt Beach Road and U.S. 41 N., Naples.
Memorial Day weekend food events
Whole Food Markets, 9101 Strada Place, Naples is featuring the following food events:
■ Learn how to save five ways by finding the best deals in the store from 2 to 2:45 p.m. Friday. Registration is required for this free tour at www.acteva.com/go/LifeCenter, or call 552-5100.
■ Register at 11:15 a.m. Saturday to enter an apple pie eating contest and a chance to win a $25 Whole Foods Market gift card. You can also eat a beef or veggie burger or hotdog, apple and a drink for $5 with proceeds benefiting Florida Vision Basketball.
■ Service personnel can get a free 6-ounce coffee of the day from 8 to 10 a.m. Monday while supplies last. Coupon are available at the customer service department.
Angelina’s Ristorante, 24041 U.S. 41 S., Bonita Springs, will be open from 5 to 10 p.m. Tuesdays through Saturdays. Pianist Kary Regragui will be playing in the lounge on Fridays and Saturdays. Reservations: 390-3187
Happy hour promotions
Stoney’s Steakhouse, 403 Bayfront Place, Naples, features $5 happy hour items from 4:30 to 6 p.m. daily. Two favorites are the French dip sliders with Boursin, crispy onions and au jus and the Philly cheese steak spring rolls with three-cheese fondue. Information: 435-9353
Fred’s Food, Fun & Spirits has acquired a choo-choo train smoker named “Fred’s Express,” The train sells smoked pork and barbecue and may be used for corporate events, private parties, fairs and festivals. The menu includes pulled pork sandwiches, sliced barbecue brisket tacos, hamburgers, hotdogs, smoked sausages, chicken ribs, rib-eyes and shrimps and more. Information: 431-7928
Book your business event by June 15 to take place by Dec. 31 at Fleming’s Prime Steakhouse & Wine Bar, 8985 U.S. 41 N., Naples, and you will receive a $50 dining card for every $500 you spend. You can even order gluten-free meals. Information: 598-2424
Noodles Italian Cafe & Sushi Bar is celebrating its 20th anniversary the 20th day of every month with a two for $20 four-course dinner or 20 percent off you check of a tiramisu for 20 cents. The restaurant is at 1585 Pine Ridge Road, Naples. Reservations: 592-0050
The Capital Grille’s executive chef Jim Nuetzi created this recipe for spring that combines Hawaiian mahi-mahi, South American spice and Mexican tortillas:
Annatto-Spiced Mahi-Mahi with Corn Tortillas
Marinade for the mahi-mahi
7 tablespoons annatto seed (this has a sweet, peppery taste and is available at Williams-Sonoma and Spanish markets)
1 tablespoon ground coriander
12 cloves fresh garlic, mashed
1 tablespoon kosher salt
1 tablespoon cider vinegar
1 cup olive oil
■ In a spice grinder, blend annatto seed and coriander to a powder.
■ Mix the powder with garlic, salt and cider vinegar in a bowl and whisk in the olive oil.
■ Coat mahi-mahi in marinade and refrigerate for a minimum of four hours or overnight.
Pico de Gallo
2 tomatoes, seeded
1/2 cup cilantro leaves
1/2 red onion
1 jalapeno, split and seeded
Juice from 1 lime, freshly squeezed
1 teaspoon kosher salt
■ Cut tomatoes into a 1/4-inch dice.
■ Cut jalapeno and red onion into 1/8-inch dice.
■ Chop cilantro.
■ Mix tomatoes, jalapeno, cilantro, lime juice and salt in a mixing bowl and adjust seasoning as necessary.
Ingredients (serves 12-15)
1/2 cup sour cream
1/2 cup cilantro leaves
1 teaspoon kosher salt
1 teaspoon lime juice, squeezed from a fresh lime
■ Combine all ingredients in a high-speed blender and puree.
■ Transfer cream mixture to a clean container and refrigerate until ready to use.
(Chef’s note: This recipe makes more cilantro cream than you will need. It will keep for three days refrigerated and will go well with any grilled poultry or mild seafood).
Ingredients, serves 4
4 marinated mahi-mahi, 4 ounces each (or any preferred seafood, just adjust the cooking time)
8 corn tortillas
1 cup Romaine lettuce, shredded
1 cup pico de gallo
1/4 cup cilantro cream
4 cilantro sprigs
8 lime wedges
■ Preheat the grill or grill pan to medium-high heat.
■ Grill mahi-mahi for 6 minutes, 3 minutes on each side on the char grill.
■ Heat the tortillas on the grill for 30 seconds (until warm) while the fish is grilling.
■ Remove the tortillas and wrap them in aluminum foil or a clean towel to keep them warm.
■ When the mahi-mahi is grilled, cut each piece lengthwise into two equal pieces and place one piece of fish in each tortilla.
■ Top the tortilla with cilantro cream, pico de gallo and shredded romaine and garnish with cilantro springs and lime wedges.
The Capital Grille is located at Mercato, 9005 Mercato Drive, Naples, 254-0640.
For your information
Did you know the fava bean was the only bean known in Europe until the discovery of the New World?
Email Sheila Mesulam at email@example.com Connect with her at www.naplesnews.com/staff/sheila_mesulam