http://marconews.com/news/going_out/restaurants/marconews.com Stories: Diningen-usgoing_out/restaurantshttp://marconews.com/news/2008/jul/20/your-food-review-july-20-2008/  Sun, 20 Jul 2008 04:00:00 -0000http://marconews.com/news/2008/jul/20/your-food-review-july-20-2008/going_outhttp://marconews.com/news/2008/jul/16/chef-q-alfred-schinagle-house-mozart/How would you describe your cooking style? International/classic European with a contemporary twist. Thu, 17 Jul 2008 02:03:00 -0000http://marconews.com/news/2008/jul/16/chef-q-alfred-schinagle-house-mozart/going_outhttp://marconews.com/news/2008/jul/15/menu-capture-special-dining-experience-guy-harveys/When Ernest Hemingway penned the “Old Man and the Sea,” the story that was told was about a solitary individual that did something unbelievable. As Spencer Tracy portrayed the old man alone on the water off Cuba, he brought a full range of emotions to the silver screen when he caught the largest marlin ever. Tue, 15 Jul 2008 20:44:00 -0000http://marconews.com/news/2008/jul/15/menu-capture-special-dining-experience-guy-harveys/going_outhttp://marconews.com/news/2008/jul/13/your-food-review-july-13-2008/What is your favorite restaurant? Why? The Fifth Avenue Coffee Company. It has a small town atmosphere and the food is excellent. Sun, 13 Jul 2008 04:00:00 -0000http://marconews.com/news/2008/jul/13/your-food-review-july-13-2008/going_outhttp://marconews.com/news/2008/jul/10/marker-8-restaurant-opens-goodland-former-crabby-l/Something old is new again in Goodland. The long-closed, former Crabby Lady eatery at 123 Bayshore Way has been transformed into the laid-back Marker 8 Restaurant co-owned by veteran restaurateur Jimmy Ketchum and expert bartender Dave Surber. Thu, 10 Jul 2008 20:30:00 -0000http://marconews.com/news/2008/jul/10/marker-8-restaurant-opens-goodland-former-crabby-l/going_outhttp://marconews.com/news/2008/jul/10/chef-q-executive-chef-yuri-gonzalez-cathy-oclarkes/ What is your secret ingredient? Why? My fresh herbs — thyme, cilantro — just a little adds so much flavor, and epazote is wonderful for chicken quesadillas. Thu, 10 Jul 2008 20:29:00 -0000http://marconews.com/news/2008/jul/10/chef-q-executive-chef-yuri-gonzalez-cathy-oclarkes/going_outhttp://marconews.com/news/2008/jul/08/kitchen-chef-ettore-mancini-eurasia-restaurant-com/It’s all about family. Chef Ettore Mancini is on a roll again as he comes full circle back to Naples. But first a few relevant dates to put everything in proper sequence. Tue, 08 Jul 2008 20:51:00 -0000http://marconews.com/news/2008/jul/08/kitchen-chef-ettore-mancini-eurasia-restaurant-com/going_outhttp://marconews.com/news/2008/jul/06/your-food-review-american-legion-hall-serves-good-/Do you get fast food? Not very often. The cooks are not the same, and I don’t know how long it (the food) has been sitting there. Sun, 06 Jul 2008 04:00:00 -0000http://marconews.com/news/2008/jul/06/your-food-review-american-legion-hall-serves-good-/going_outhttp://marconews.com/news/2008/jul/03/chef-q-kari-lenser/How would you describe your cooking style? American sports bar/melting pot because we have such a varied menu -- I like to keep up with the trends and stay versatile. Thu, 03 Jul 2008 04:00:00 -0000http://marconews.com/news/2008/jul/03/chef-q-kari-lenser/going_outhttp://marconews.com/news/2008/jun/29/dinner-date-norms-restaurant/Norm and Marion Armstrong describe their restaurant as, “Your source for great seafood, steaks, prime rib, duck, alcoholic beverages, live entertainment and dancing.” Sun, 29 Jun 2008 04:00:00 -0000http://marconews.com/news/2008/jun/29/dinner-date-norms-restaurant/going_outhttp://marconews.com/news/2008/jun/28/your-food-review-sally-rosales-talks-about-her-fav/How often do you eat out? About two or three times a week. Sun, 29 Jun 2008 03:23:00 -0000http://marconews.com/news/2008/jun/28/your-food-review-sally-rosales-talks-about-her-fav/going_outhttp://marconews.com/news/2008/jun/26/chef-q-alejandro-castaneda/What is your secret seasoning? Cilantro in Mexican cooking is not so secret, but we use only the best freshest bunches of cilantro. The dried has no flavor. Thu, 26 Jun 2008 20:50:00 -0000http://marconews.com/news/2008/jun/26/chef-q-alejandro-castaneda/going_outhttp://marconews.com/news/2008/jun/24/kitchen-family-friendly-healthy-menus/Summertime and the living is easy in our corner of paradise. There’s parking galore and a brief shower to cool things off in the afternoon — it just doesn’t get any better. Tue, 24 Jun 2008 20:54:00 -0000http://marconews.com/news/2008/jun/24/kitchen-family-friendly-healthy-menus/going_outhttp://marconews.com/news/2008/jun/22/your-food-review-watermark-grill-unique-place/What is your favorite restaurant? Why? I like the Watermark Grill. The food isn’t bad and it is a unique, one-of-a-kind place. Sun, 22 Jun 2008 04:00:00 -0000http://marconews.com/news/2008/jun/22/your-food-review-watermark-grill-unique-place/going_outhttp://marconews.com/news/2008/jun/18/chef-q-executive-chef-brian-fahey/What made you become a chef? Actually, my high school summer job. My father owned a wholesale food distributing business and he introduced me to one of his customers, who owned a restaurant in the Hamptons, for summer employment. I was seventeen — and I liked it. I started as a dishwasher then behind the line and went on from there. Thu, 19 Jun 2008 03:16:00 -0000http://marconews.com/news/2008/jun/18/chef-q-executive-chef-brian-fahey/going_outhttp://marconews.com/news/2008/jun/17/lets-talk-food-guava-jelly-synonymous-original-mar/Wilson Popenoe, the respected and renowned authority and writer about tropical fruits, once described guava jelly as the finest jelly in the world. He must have tasted the extraordinarily delicious guava jelly made by Marjorie Tasetano at the Marco Lodge in the ’50s and ’60s. Tue, 17 Jun 2008 22:58:00 -0000http://marconews.com/news/2008/jun/17/lets-talk-food-guava-jelly-synonymous-original-mar/going_outhttp://marconews.com/news/2008/jun/15/your-food-review-red-lobsters-tilapia-best/What’s your favorite restaurant and what dish do you like most? I’d say Red Lobster is our favorite restaurant because of the fresh fish and seafood they have. Also, they’re very reasonable. We like their tilapia the best. Sun, 15 Jun 2008 04:00:00 -0000http://marconews.com/news/2008/jun/15/your-food-review-red-lobsters-tilapia-best/going_outhttp://marconews.com/news/2008/jun/12/chef-q-sushi-chef-zin-kyaw/How would you describe your cooking style? Traditional Japanese Sushi Chef with an American twist — I like to create beautiful dishes for American tastes using Japanese ingredients. Thu, 12 Jun 2008 20:33:00 -0000http://marconews.com/news/2008/jun/12/chef-q-sushi-chef-zin-kyaw/going_outhttp://marconews.com/news/2008/jun/09/pastry-chef-emmanuel-boscherel-creates-incredible-/Emmanuel Boscherel occupies a unique niche in Marco Island’s resort restaurant scene because he is one of the few professional pastry chefs on the Island who can claim that title, unlike other chefs who may be executive chefs, sous chefs or garde manger who also prepares desserts for the restaurant. Mon, 09 Jun 2008 23:01:00 -0000http://marconews.com/news/2008/jun/09/pastry-chef-emmanuel-boscherel-creates-incredible-/going_outhttp://marconews.com/news/2008/jun/08/menu-susies-marco-exemplifies-diner-heritage/Susie’s Diner in the Marco Town Center Mall has a healthy handle on hospitality and a real relish for the recipe that makes the Americana diner the centerpiece of hometown USA. Sun, 08 Jun 2008 04:01:00 -0000http://marconews.com/news/2008/jun/08/menu-susies-marco-exemplifies-diner-heritage/going_out