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Tag Archives: citrus

Scallops-The Seas Comfort Food!!!

American Press Travel News–News Release pass-on-Feb. 20th, Florida—

Oh boy! Scallops, clams, shrimp–Scallops are the finest seafood comfort meal!!!

FWC sets Gulf County 2019 bay scallop season; moves forward with draft scallop seasons for 2020 and beyond in all open areas
At its February meeting in Gainesville, the Florida Fish and Wildlife Conservation Commission (FWC) set the 2019-only bay scallop season for Gulf County to be Aug. 16 through Sept. 15.
Other 2019 bay scallop seasons were set earlier this year for all open areas except Gulf County. View season dates, regulations and more at MyFWC.com/Marine by clicking on “Recreational Regulations” and “Bay Scallops” which is under the “Crabs, Shrimp and Shellfish” tab.
The Commission also moved forward with the following proposed changes for 2020 and beyond that will be brought back before the Commission at its May meeting for a final public hearing:
Setting the bay scallop season in state waters from Franklin through northwestern Taylor County and Levy, Citrus and Hernando counties to be July 1 through Sept. 24 each year.
Setting the bay scallop season in state waters for Pasco County to start the third Friday in July and run 10 days each year.
Setting the bay scallop season in state waters for Dixie County and the remaining portion of Taylor County to start June 15 and run through Sept. 10 each year.
This proposal will include a reduced bag limit from the start of the season through June 30; with the regular bag limit beginning July 1.
Setting the bay scallop season for Gulf County to be July 1 through Sept. 24 for 2020 and beyond unless modified by Executive Order.
Allow the direct transit of legally harvested bay scallops across areas that are closed to harvest.
FWC will further discuss the draft proposal for Dixie and parts of Taylor County at a public input gathering workshop in Steinhatchee Tuesday, March 5. 

Deano’s Italian Grill The Authentic Brick Oven Favorites on Main St. Dublin, GA.

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Chicken Marsala had the most tasty mushrooms and sauces ever!!
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Barb enjoying EVERYTHING!

AmericanPressTravelNews.com-Dublin, GA.-November 7th,-Bob & Barb “On the Road Again and feasting again! We headed out from Page House B & B into town by car (although it was in walking distance) and stopped in front of Deano’s Italian Grill. We are familiar with the great tastes that come out of a wood-fired brick oven, and when I saw the massive grill full of various Italian dishes and pizzas being done to perfection in the black-body heat method (cooks through and through quickly and leaves all dishes moist and not dried out) of radiating cooking temperature, perfect for doing dishes perfectly, I sat down-period!

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Pizza Bruni with fresh mozzarella and copicola sausage, basil and red onion.

Robert and Jennifer Shaffer owners and operators, both graduates of the Culinary Institute of America in New York, came from Florida to Dublin in 2010, to do their thing! And boy, do they do their thing. Their wait and cooking staff are really committed to this restaurant,  as besides loving the fare, they respect and like the owners as well, I learned this based on me asking a few of them how they like working at Deano’s. 

Check Deano’s out at: www.deanos-italian.com

So what did we eat, well, we popped a pizza, a chicken marsala dish, Calamari dish to perfection and then desserts to salivate over. So we were talked into a Crème Brule’ that was fab-plus!img_6218

Pizza Bruni, a delight to the eye and the palate!
Pizza Bruni, a delight to the eye and the palate!
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Candied walnuts salad with excellent sauce and farm fresh greens! WOW!!
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Calamari was touted by our waitress as best in GA. We ate and agreed with her!
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An overhead view from their upstairs party room.

Calamari was light floured and flash fried. It came with marinara and cherry pepper sauce. The citrus garden salad was crafted with strawberries, mandarin oranges, grapes candied walnuts and Gorgonzola cheese with balsamic vinaigrette.  The Chicken Marsala was a pan seared chick breast with delicious sauteed mushrooms, in roasted garlic butter and Marsala wine sauce. We finished our meal with Coffee and crème brule.