2017-05-18 / Cuisine

CUISINE NEWS


Bleu Provence sommelier Clement Cariot won a Guild of Sommeliers’ regional blind tasting competition, The Ruinart Challenge, last month in Miami. Bleu Provence sommelier Clement Cariot won a Guild of Sommeliers’ regional blind tasting competition, The Ruinart Challenge, last month in Miami. ¦ Blue Provence sommelier Clement Cariot won the Guild of Sommeliers’ Miami Ruinart Challenge, one of five blind tastings held recently at regional locations throughout the United States.

Mr. Cariot was required to participate in an intense 40-minute, blind tasting of four wines from any region in the world and answer questions about country, vintage, variety, pairing suggestions, serving temperature and ageability.

While Mr. Cariot will celebrate his win with a four-day trip to Champagne, France, and a $1,000 scholarship from the Guild of Sommeliers, Bleu Provence is doing so by offering a 50 percent discount on glasses of Oudinot Champange and all bottles up to $400 on the restaurant’s wine list.


Clarified milk punch is one of the featured cocktails at The Continental’s inaugural craft cocktail dinner on May 23. Clarified milk punch is one of the featured cocktails at The Continental’s inaugural craft cocktail dinner on May 23. Bleu Provence is at 1235 Eighth St. S. For reservations or more information, call 261-8239 or visit www.bleuprovencenaples.com.

¦ The Continental’s summertime cocktail promotion pairs a four-course menu with themed craft cocktails. The Craftsman Bar Series “is a true treat for spirits lovers who enjoy craft cocktails and great food — or for anyone who wants to learn more about craft cocktails,” says beverage manager Ross Kupitz. “We created the series to not only whet the whistle and treat the tastebuds, but also to educate and entertain.

“Our mixologists thoroughly enjoy these show-and-tell opportunities where they can educate customers on different spirits and ingredients, techniques, trends and subtle nuances that can make the difference between and good cocktail and a great one.”

The evenings place at 7:30 p.m. on select Tuesdays. Here’s what you have to look forward to:

May 23 – A variety of punches made with different spirits and techniques paired with Cuban delights.

June 13 – Botanical-influenced cocktails paired with fresh local garden and gulf fare.

July 11 – Bourbon-, whiskey- and rye-based cocktails paired with American barbeque.

Aug. 1 – Amaro-influenced cocktails paired with Italian dishes.

Aug. 22 – Cocktails showcasing a selection of house-made infusions paired with steakhouse bites and savory bar fare.

Oct. 3, “Tipples Tasting Creations” – A variety of cocktails created by the bar team in 2017 paired with new bar fare.

Each event is $65 per person. Reservations are required. The Continental is at 1205 Third St. S. Call 659-0007 or visit www.damicoscontentinental.com.

¦ HB’s on the Gulf at Naples Beach Hotel & Golf Club has introduced new lunch and dinner menus for summer. Created by Chef Justin Hornyak, the offerings include small plates such as seared scallops with jerk sauce and blue crab dip; dinner dishes including Florida black grouper with Colusari red rice, coconut Chantilly and mango coulis; and lunch plates such as chicken strozzapreti and a smoked mahi club.

HB’s on the Gulf is open daily for lunch from 11:30 a.m. to 2:30 p.m. and for dinner from 5:30-10 p.m. Call 261-2222 or visit www.naplesbeachhotel.com.

¦ Sea Salt Naples hosts a wine dinner and friendly competition with French wine expert Jerome Sanchez and Italian wine expert Marcello Palazzi at 7 p.m. Thursday, May 18. Courses include shards of scallops, turbot and goat cheese and ash ravioli. Cost is $145, and reservations are required.

The Third Street South restaurant also has the following promotions this month and through June:

Lunch at the bar for $12.95, including a glass of house red or white wine, from 11:30 a.m. to 3 p.m. daily.

Happy hour at the bar, with half-price cocktails, beer and wine by the glass, from 3-6 p.m. daily.

Sunset menu for $29.95, with appetizer, entrée and dessert, from 5-7 p.m. daily.

Thursday-Sunday – Live music.

And daily specials as follows:

Monday dinner – Moules frites (steamed mussels with fries and aiolo), $16.

Tuesday dinner – Half-price bottles of wine under $100.

Wednesday dinner – Seafood feast (fried calamari, fresh oyster, baked oyster, shrimp cocktail and langoustine pasta), $24.

All day Sunday – $2 oysters and $5 bloody Marys or mimosas.

Sea Salt is at 1186 Third St. S. Call 434- 7258 or visit www.seasaltnaples.com. ¦

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