AmericanPressTravelNews-June 29th, Team Bob and Barb back home at Goose Holler’ Farm after “Stopping to Smell the Roses” in Upstate New York-While there we enjoyed the wonderfully upscale “The White Carrot”, fine dining restaurant.
Chef/Owner Brian Kienld has got it “going on.” Paring various wines to each of 3 or 7-courses of true French cuisine, will make for a great evening taking your honey out for any special occasion. Barb and I had a great time here. Out back, there are tables on their covered patio deck, or eat inside with AC. The pond and water geyser fountain was beautiful. Veggies & herbs growing organically in the chefs special garden, friendly and attentive wait staff, soaring ceilings and a bar to call home about, too! Now here were the delicious food offerings: We tried a Korean BBQ Pork Belly. Sour Cream & onion potatoes, red onion Agrodolce. It was paired with Katherine Goldschmidt Cabernet, California 2014. The Garden Plate was a celebration of great veggies and the salad was paired with Fontana Candida Pinot Grigio, Italy 2015. We eventually finished off our meals with Strawberry Panna Cotta. Strawberry biscuits. The Mazza Ice Wine, a Lake Erie, wine product 2013 was extraordinary. All in all, Barb and I experienced a true, Haute cuisine extravaganza! Check out The White Carrot at www.whitecarrotrestaurant.com 716-269-6000 4717 Chautauqua-Stedman Rd. Mayville, NY 14757
Barb loved this place!The back area of the restaurant.Sous VidLoin of Lamb. Lentil Puree. Arikara Beans. Pickled Onion. Paired with Mazza Chautauqua, Cellars Shiraz, Lake Erie, 2014.Salmon Crudo. Lemon Curd. Orange. Oregano. This dish was paired with Mazza Sparkling Chardonnay, , Lake Erie, 2014. This one of the 7 courses offered at the White Carrot.Poached Foie Gras. Puffed Grains. Umami Broth paired with Rivarose Sparkling Rose, France.Mushroom Farro. Stuffed with 4-year old Gouda & Summer Truffles. San Lorenzo Chianti, an Italian wine 2015 was paired with this dish.
AmericanPressTravelNews–April 28th, Bob and Barb Epstein’s New book: “Florida Keys Best Restaurants” also includes best marinas, dive shop, water boards, gift shops, museums including a great dive museum. 141-pages in color plus cover and back of book of the images & descriptions of the best of the best restaurants from Key Largo to Key West. Historical images of fishing Presidents, early travel in the Keys, railroad, old cars, image of the old toll booth, the Dolphin Research Center in Grassy Keys, Pennecamp Park underwater State Park, Robbies Marina and great, really great seafood restaurant, really worthwhile crafts and giftshops, and so much more, including best and juiciest Key Lime Pies. Book is being sold for 19.95 personalized if you like and that price includes postage anywhere USA. Go: bobandbarb@aptravelnews.com
A platter that still brings salivation! Crab cake, coconut shrimp, cracked conch, ceviche of lobster and conch, conch fritters and mango sauces as well as other tropical dips.At Sharkey’s in Key Largo-we had a blast and our taste-buds did too!
NEWS RELEASE-Forwarded by AmericanPressTravelNews.com–The 2017 bay scallop season for Dixie County and parts of Taylor County will be open from June 16 through Sept. 10. This includes all state waters from the Suwannee River through the Fenholloway River. These changes are for 2017 only and are an opportunity to explore regionally-specific bay scallop seasons. These changes were discussed at the Florida Fish and Wildlife Conservation Commission (FWC) meeting on Feb. 8, where staff was directed to work with local community leaders on selecting potential 2017 season dates and to adopt changes by executive order.
At the Feb. 8 meeting, staff also updated the Commission on the status of bay scallops in St. Joseph Bay in Gulf County, and set a July 25 through Sept. 10 recreational bay scallop season off Gulf County, including all waters in St. Joseph Bay and those west of St. Vincent Island in Franklin County, through the Mexico Beach Canal in Bay County.
A prolonged red tide event in late 2015 negatively impacted the scallop population in St. Joseph Bay, which led to modified local scallop regulations for 2016 that included a shortened season and reduced bag limits. FWC researchers conducted a scallop restoration project last year within St. Joseph Bay to help speed the recovery of the scallop population. These efforts have been going well and the scallop population has shown signs of improvement. Staff will conduct similar restoration efforts in 2017.
All other portions of the bay scallop harvest zone will be open from July 1 through Sept. 24. This includes all state waters from the Pasco-Hernando county line to the Suwannee River Alligator Pass Daybeacon 4 in Levy County and from north and west of Rock Island near the mouth of the Fenholloway River in Taylor County through the westernmost point of St. Vincent Island in Franklin County.
Bag and vessel limits throughout the entire bay scallop harvest zone will be 2 gallons whole bay scallops in shell or 1 pint of bay scallop meat per person, with a maximum of 10 gallons of whole bay scallops in shell or 1/2 gallon bay scallop meat per vessel.
At the December 2017 Commission meeting, staff will review public feedback on these changes and make a recommendation for future management. To submit your feedback on bay scallop regulations, visit MyFWC.com/SaltwaterComments.
For more information on these changes, visit MyFWC.com/Commission and select “Commission Meetings,” then click on the link below “Next Meeting.”
For information on bay scallop regulations, visit MyFWC.com/Fishing and click on “Saltwater Fishing,” “Recreational Regulations” and “Bay Scallops.”
At Leroy’s Southern Kitchen & Bar Restaurant. First out was this cheese and pate’ board. This is what drives the word “appetizer.”Jennifer picked a winner of a dish too! Shrimp rice and Louisiana sausage. Looks so good I can eat again with someone else’s stomach!My steamed, Blue Claw Crab over-sees a melange’ of seafood delights: succulent mussels, firm shrimp and tasty delicious scallops! Oh, what a feast it was!
Amercantile Prest Travel News – April 10th,-Bob and Barb “On The Road Again” searching for that perfect taste and aroma at a perfect restaurant! We found that at Leroy’s Southern!
When you love seafood, you seek it out! Well, we found it at Leroy’s Southern. Good company, great foods what more can I say? Check them out at www.leroyssouthernkitchenand bar.com 941-505-2489
Barb loves a meat dish once and awhile too! She found it at Leroy’s. This (short ribs) beef was succulent ! She ate as much as she wanted and I kissed off the rest of my naked crab and slayed what was left of her beef cow! Loved it even as it was cooled down! If it tasted great hot or cold its truly great beef!My ice cream farewell dessert after our excellent adventures in Port Charlotte!
AmericanPressTravelNews-June 29th, Team Bob and Barb back home at Goose Holler’ Farm after “Stopping to Smell the Roses” in Upstate New York-While there we enjoyed the wonderfully upscale “The White Carrot”, fine dining restaurant. 
