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Friday, June 15, 2018

Dinner at Pho 99 in Fort Myers

Pho 99

Pho 99, Fort Myers
is a restaurant featuring Vietnamese cuisine in Fort Myers. As of this writing, they have been open about 2 months. The Original Pho 99 is located in East Hartford, CT. Pho 99 in Fort Myers is part of an ever expanding presence of Vietnamese cuisine in the area. With few restaurants featuring this cuisine 3 to 4 years ago a search on Yelp today listed 10 restaurants locally serving Vietnamese food. The owner of Pho 99 locally is a transplant from Connecticut. He worked for the original restaurant there but now owns the Fort Myers location. He told me they will be opening a Naples, FL location soon. I was happy to hear this as it will be much needed cuisine there. The restaurant is, of course, named after that wonderful Vietnamese dish of richly flavored broth, rice noodles, herbs and various meats.

My dining companion and I had read very good things about Pho 99 and decided to take a peek.

The interior of the restaurant is nicely done, seating about 35-40 people. 

Dining area, Pho 99

A growing trend for many restaurants is to forgo a website and stick to social media. Why not, it's free. Unfortunately, some that do this do not have a menu listed. Pho 99 is one of these, so here is their menu. N.B, they plan on expanding their food and beverage offerings in the near future.



The first thing sampled was the shrimp spring roll (Goi Cuon Tom). These were spring rolls wrapped in translucent rice paper wrappers with shrimp and an assortment of vegetables. Although good, unfortunately they were a bit bland by themselves and their saving grace was the peanut sauce served with them.

My dining companion (DC) had traveled extensively in Vietnam and lived near Huntington Beach, CA for many years, part of which is an enclave for the local Vietnamese community. As such, banh mi, those delicious and filling Vietnamese sandwiches were very much on DC's radar. We chose to split the pork version that the restaurant served.



Pork banh mi
This was excellent, the pork marinated in a sweetened lemongrass/fish sauce/sesame oil marinade, and topped with a sriracha aioli. With a most generous portion of pork served here, this could have been a meal in itself. Highly recommended and for $8, a great value.

We then tried the grilled pork chop, (Com Suon Heo).

Grilled Vietnamese pork chop
These were exceptional, smothered in a sweetened lemongrass, soy/oyster sauce, the sugars in the sauce becoming caramelized upon cooking. As is tradition, fried eggs accompanied the pork chops, in addition to a few marinated shrimp. A sweetened fish sauce dip with julienned carrots sealed the deal. This was an excellent menu offering, most highly recommended.

We finished splitting one of the pho menu items, Bun Bo Hue, or hot and spicy noodle soup.

Hot and spicy noodle soup

This is a variant of traditional pho. The broth has a more pronounced lemongrass flavor, chili oil is added and the rice noodles are traditionally thicker and more cylindrical, though the restaurant served this with the usual pho vermicelli.  This was an extremely generous portion, the medium sized dish differing in price from the large by $1 but the volume was about 30% greater, easily enough for two. We opted for the beef version, the broth richly flavored after simmering beef bones with other ingredients for 24 hours. It was served with a very flavorful variety of condiments such as sliced jalapeno, basil, mung bean sprouts and fresh lime. Although a bit spicy, the dish was extremely delicious, another great value and highly recommended.

Apart from the shrimp spring rolls which were not bad, the food at Pho 99 was really good, exceptionally flavorful, a great value and is most highly recommended. Of the Vietnamese restaurants I have dined at locally, this is at the top of the pops and I do not think, based on the items ordered, you could possibly get a bad meal here. Pho 99 will not disappoint.


It's a wrap for another post on Forks.

Pho 99
1791 Boy Scout Dr.
Fort Myers, FL 33907
(239)275-8888

Open Sunday, 9AM-8PM, Monday, Wednesday-Saturday, 9AM to 9PM; All major credit cards accepted; Carry out available.

Interior, Pho 99

Shrimp spring rolls







Wednesday, May 30, 2018

Dinner at Viet Village in Fort Myers

Viet Village 

Green papaya salad
is a restaurant that serves Vietnamese cuisine. The restaurant has been open almost 2 months and occupies a former Pizza Hut location in South Fort Myers. Viet Village is owned by seasoned Vietnamese restaurateurs running successful Asian restaurants in St. Paul, MN worthy of International Critical Acclaim.

I had read very good things about Viet Village so my dining companion and I decided to have a taste.


The restaurant does not have a readily accessible menu on line. As such, here are the offerings from a paper menu they give patrons.

Menu, Viet Village

Menu, Viet Village

Although the outside of the building still maintains it's old Pizza Hut facade, the owners have done a very nice job customizing the interior dining space. We arrived there early and it was nice having a run of the restaurant. This was not the case later in the evening.

Interior dining space,  Viet Village
The menu definitely caught our attention. The first item ordered was the green papaya salad, Goi Du Du Kho Bo. The base of the salad is julienned green papaya with Thai basil. The dressing is traditionally made from sweetened soy sauce, rice vinegar, garlic and chili paste. Again, traditionally, this dish uses beef jerky but Viet Village tops their salad with beef garnished with peanuts. This salad was beyond the pale delicious and most highly recommended.

We then tried another menu starter, fried fish balls, Ca Vien Chen, which is classic Vietnamese street food. Seasoned with hoisin sauce, this was a very unusual dish, but good. At first bite, the texture was like tofu, yielding to a mild seafood flavor. I still don't know quite what to think of it. If nothing else, a cultural experience.

We had read good things about the tamarind prawns, Tom Rang Me. This was good, though the owner told us she added pineapple, as well as other fruits to make the sweet (fruit) and sour (tamarind) components of this dish. The prawns were monstrously large, and were a bit difficult to navigate. I usually like to munch on shrimp tails as they are edible protein as explained to me a number of years ago by a coworker from Taiwan, where this is done routinely. This was not possible due to the size of the prawns in this dish. This was a minor complaint;  I thought this dish very well flavored and delicious.

We finished with the Viet Village's "signature dish", Com Tay Cam Thap.

Steamed rice in a clay pot with chicken, shrimp, pork, mushroom, bamboo and Chinese sausage
This was really really good, offering many textures and flavors. The rice in this dish was cooked to perfection being crispy around the perimeter due to direct contact with the clay pot and more fluffy towards the interior. This signature clay pot of Viet Village incorporates chicken, pork, shrimp, bamboo slivers, onions and cilantro. Traditionally, this Vietnamese entree is flavored with soy sauce, fish sauce, Chinese mushrooms and Chinese Sausage, colloquially known as Chinese chorizo. I believe the sausage was of the sweet, Cantonese variety. As a flavoring agent, it added a unique and quite delicious flavor to this multilayered complex dish. This was an excellent menu item and highly recommended.

My dining companion and I thought the food at Viet Village to be really good and deserving of a return visit. If you haven't been, I recommend you go. From the menu selections sampled, Viet Village will not disappoint.  

That's that for another post on Forks.

Viet Village
16751 S. Tamiami Trail
Fort Myers, FL 33908
(239)208-8368
Viet Village Facebook Page 

Closed Tuesday; Open 10 AM-9 PM Monday, Wednesday, Thursday and Friday; 11 AM-9 PM Saturday; 11 AM to 8 PM Sunday; All major credit cards accepted; Lunch and Dinner menus identical.

Exterior, Viet Village
 
Fried fish balls with hoisin sauce

Prawns in tamarind sauce



 

Monday, May 21, 2018

Blue Zones Project Dining In Southwest Florida




The Blue Zones Project came about after a demographic study of villages on the island of Sardinia in Italy. Sardinia currently has an average life expectancy 4 years greater than the US and more individuals per capita 100 years old or over in the world. Ironically, it has the lowest birth rate per capita in all of Italy due to it's older population. It was found that residents of this small area of Sardinia were culturally isolated and kept to lifestyle behaviors more in tune with the 19th and early 20th centuries. These include consuming non-processed self cooked meals with locally sourced foods, physical exertion through mostly local agrarian vocations and social interactions relatively uninfluenced by modern technology.

Upon further investigation, there were other Pockets of populations in the world that had a proclivity for longevity. Based on these findings, proponents of the Blue Zones Project consolidated nine characteristic behaviors that were common to these area's observed longevity. Many of them seem contrary to life in contemporary times. These characteristics are known as the catchphrase, "Power Nine", involving nine behaviors conducive to a healthy lifestyle. Essentially, those surveyed had a peer group, probably not consciously, that supported a healthy lifestyle. They also had low stress levels, were faith based, had a sense of purpose to their lives and held family in a high regard, often housing grandchildren as well as grandparents. Exercise was part of their lifestyle as agrarians or laborers and their diet had a high grain and vegetable content complemented by a low to moderate alcohol consumption.

These concepts have been brought into the 21st century in an effort to promote healthy behaviors that promote quality of life and longevity. In Southwest Florida, the local Blue Zones Project chapter has been active since 2015, pioneered here by Naples Community Hospital, a large health care concern in the area. 

They sponsor a number of activities, such as healthy cooking classes, purpose workshops, walking groups and volunteer opportunities. They also designate local businesses and groups as Blue Zone Project approved. Though hard and fast criteria in this regard are hard to quantify, they generally revolve around promoting a healthy lifestyle. At present there are over 140 Blue Zone Project approved entities in the area, almost certain to grow.

For example, the Naples Art Association is an organization that has promoted predominately visual arts in the area for over 60 years. They have made their facility smoke free, championed volunteer opportunities and made bike racks available to promote bicycling as an alternative mode of local, healthy and carbon free transportation. 

The Naples Botanical Gardens provides volunteer opportunities, various exhibitions and family friendly events and provides healthy opportunities such as walking to tour their 170 acre facility.

Local restaurants have not been a stranger to the Blue Zones Project, at present there are almost 20 unique restaurant Brands. These include restaurants that not only have healthy food choices, but also provide an incentive for healthy behaviors. For example, Palladio Trattoria, a restaurant with an Italian theme recently Blue Zones certified, offers 50% off of pasta dishes for those that cycle to the restaurant in addition to healthy dining options. 

Other restaurants, such as BRK Pizza, offer gluten free pizzas while a number of others do not charge a split charge to promote smaller portion sized meals.

As far as dining is concerned Blue Zones Project approval offers patrons a greater selection of healthier eating choices and expands the availability of options for those that are vegetarian or vegan. 

CMS (Centers for Medicare and Medicaid Services)  provides financial incentives for health care institutions to reduce a number of hospital-acquired conditions such as infections in addition to reducing hospital readmission rates. Perhaps one day businesses and communities will also be provided financial incentives for incorporating healthy behaviors promoted by the Blue Zones Project into their community or business models.

It's a wrap for another post on Forks.

Monday, May 14, 2018

LowBrow Pizza and Beer in Naples

LowBrow Pizza and Beer (LB)

LowBrow Pizza and Beer
is a restaurant in east Naples, FL. As the discerning reader may guess, LB is focused on pizza and beer. Besides these two restaurant staples, other things are served as well. The restaurant, as of this writing, has been open less than two months.

LB proprietors, Chris (left) and Henrik (right)


The proprietors at LB are Chris Jones and Henrik Lagergren. Both of these owners are interesting in their own right. Chris has been a chef for many years, going through a number of reinventions. Chris started out with techniques such as molecular gastronomy, but quickly tired of plating out his dishes with forceps. He went back to basics locally with barbecue, drawing critical acclaim with his food truck, Porker BBQ. Pursuing that tack, he decided to focus on pizza which he cut his teeth on with his barbecue venture. Chris's business partner, Henrik, has traveled the world and is a great source on emerging culinary trends. The name LowBrow is tongue in cheek. It is really a quip on the perceived snobbery of some of the eating establishments locally in Naples. The food at LB is anything but.

Chris feels pizza is all about it's base, the dough. The Bakers Percentages, the water, fermentation among other factors if done properly, provide a wonderful substrate for the finished product.



Pavesi pizza oven, LowBrow Pizza and Beer

LB has a very nice wood-fired pizza oven, which is another sine qua non of great pizza. LB uses an oven from the Italian company Pavesi. The temperatures here range from 750 to 1000 degrees F.  Why should this matter? This causes the dough to expand rapidly, becoming airy and full of holes. This provides a wonderful contrast between a slightly crispy exterior and and a soft, puffy interior.

As you enter the restaurant, you may recognize it as a former Five Guys burger space, albeit much more crowded with the new owners.

Dining area, LowBrow pizza

I came here twice, the initial visit sampling some non pizza items. On this first visit, I tried the pizza bones. These were wood fired pizza crusts bits served with three different dips, marinara, garlic butter or ranch with blue cheese. This was not bad but I really meant to order the roasted bone marrow with gremolata, the latter a mixture of seasoned bread crumbs with citrus that is a garnish for this dish. Due to poor sales, this item is no longer offered at LB. In conversation, I told the owners that I usually pay for everything I eat and write about, but occasionally I am thrown a bone by a proprietor for my efforts. 

Roasted bone marrow with gremolata

This is exactly what happened and thanks for the bone Chris and Henrik!

I finished my first visit with the bovine love burger.

Bovine love burger

This was a wonderful hamburger featuring a bbq brisket blend, pimento cheese, bacon, lettuce and tomato on a brioche bun with in house tater tots. Ranch/blue cheese dip and in house made pickles sealed the deal. I was told I would be happy upon eating this. I can say that statement was very accurate.

I came back a second time to try some of the establishment's pizza offerings. As you walk in, their pizza selection is displayed on the wall behind the ordering station.

Pizza selection, LowBrow pizza and beer
Before our pizzas, we sampled another menu item,  the chicken parm sandwich.

Chicken parm sandwich
This was delicious, featuring breaded and fried chicken thighs topped with pepperoni/arrabiatta tomato sauce and aged mozzarella. Tater tots complemented this very heavy duty and excellent menu item.

A couple of the pizzas were sampled, all about 12" dinner size.

#meatfest pizza
Although the picture does not do it justice, the meatfest pizza was remarkable featuring bbq brisket, pork belly and pulled pork garnished with parmesan shavings. In a word, excellent.

Cortez the killer pizza was also sampled. Chorizo with roasted potato, sweet corn, crème fraiche with scallion, lime mayo, cilantro, cotija cheese and chilies topped another over the top, delicious pizza.

My dining companion really liked the tater tots so we tried an order of them.

Tater tots

The tater tots, as the other menu items were exceptional but at this point superfluous. LB also has a well curated craft beer selection representative of the local producers in the area.

Craft beer selections, LowBrow Pizza and Beer

The food at LB is exceptional and reflects the talents of the executive chef, Chris Jones. The pizza here is perfection, and the non pizza menu items tried were also excellent. The service however could and undoubtedly will improve. After many positive reviews, I think the establishment was unprepared and overwhelmed.  Nonetheless, I think you will be very happy eating here.


It's a wrap for another post on Forks.

LowBrow Pizza and Beer
3148 Tamiami Tr. E.
Naples, FL 34112
(239)529-6919

Open Sunday-Tuesday, 11AM-9PM, Wednesday-Friday, 11AM-10PM, Saturday, 12-11PM; All major credit cards accepted; No reservations accepted.

"Pizza bones"
Cortez the killer pizza




Thursday, May 10, 2018

Dinner (again) at Table and Tap at Babcock Ranch

Table and Tap (TT)
Table and Tap, Babcock Ranch
is the initial restaurant on the grounds of Babcock Ranch, the first planned solar powered community in the US. I had Posted about Babcock Ranch and Table and Tap before. For those interested in the community per se please go to the Babcock Ranch Link. TT has been open for about 15 months and for the past 6, has had a new Executive Chef, Richard Howze. Richard has close to 30 years of culinary experience, is an excellent chef and has completely transformed the Menu and price points at TT under his direction.

Outdoor dining, Table and Tap
The restaurant has an attractive interior dining area, in addition to some very pleasant outdoor seating with nice views of the water on the property.

Again, TT's Menu has changed dramatically from our last visit. My dining companion (DC) and I decided to try a few of the items from it.

The first thing ordered was the pate and pork rinds.

Pate and pork rinds
This was a delicious and  a completely over the top introduction to the new menu at TT. All this was made in house, the sweetness of the onion jam perfectly complementing the richness of the pate on a pork skin vehicle. This dish is a must order, most highly recommended.

The heirloom tomato salad was next. This was another excellent dish. The smoked Neuske's bacon in this menu item was the perfect foil for the buttermilk dressing/feta cheese here. For those that do not know Neuske's bacon, this is smoked bacon at it's finest. It adds a delicious and complex layer of flavor to anything it's served with. This is another must try menu item.

DC is a big mac n' cheese fan, I am not. We agreed to sample this, and I must say I could easily become a convert after TT's take on this.

Pigtail mac "n" cheese

The "mac" in this dish is really cavatappi, a helical shaped macaroni reminiscent of a corkscrew. This was topped with smoked pork shoulder, cheddar cheese, breadcrumbs and pork rinds. This dish was delicious, and opened my mind to more contemporary takes on mac 'n" cheese. The cast iron skillet as a serving plate just added to, at least for me, the je ne sais quoi of this dish. Highly recommended.

The wild boar jambalaya was next, again brought to the table on a cast iron skillet. For those that do not know, jambalaya is a delicious meld of both Spanish and French culinary influences. It is generally a rice dish seasoned with meat and vegetables, the latter being the "trinity" of onions, celery and green bell pepper, the former at TT wild boar sausage and chicken. I could sense the craftsmanship put into this dish, especially with the use of Anson Mills Carolina Gold rice. Anson Mills specializes in heirloom grains, and their Carolina Gold rice is to some, the best they have ever had. It probably has something to do with the starch profile of this rice. Although used in many recipes for jambalaya, I did not care for the stewed tomatoes here which we thought detracted from this menu item. DC and I observed that they added an acidic, metallic note to this dish dissonant from the richness of it's other components. 

We unknowingly saved the best for last, ordering the pulled pork sandwich.

Pulled pork sandwich

This over the top menu item melds in house smoked pulled pork with a vinegar-based slaw. Sides included sweet potato fries and pickled tomatoes. This sandwich was unbelievably delicious, a culinary testimonial to the talents of the executive chef. The sweet potato fries were very good, more intriguing were the pickled tomatoes. These are a very unique and extremely flavorful addition to any sandwich, charcuterie or just about anything for that matter. I asked chef for the recipe as I wanted to try this at home. The technique here is what the chef calls a "quick pickle", submerging the tomatoes in a brine in the fridge for anywhere from 48 to 72 hours. One keeps them submerged with a weight such as a bowl or plate.

1 cup good cider vinaigrette
1.5 cups sugar or to taste
3 tablespoons toasted chopped garlic
1 tablespoon chili flakes
1/4 cup of curry powder or to taste 

Wash and dry tomatoes and prick them all over with a skewer. The above mixture is boiled briefly to meld all of the ingredients and poured over the tomatoes. The mixture (brine) is then cooled and placed in the fridge. This recipe would of course need to be scaled upward depending on the amount of tomatoes used. This is a very simple prep, and I think most home cooks will be very happy with the result.

Talking about sides, you will find a number of them on the menu ranging from sweet potato fries to sauteed rapini. Having tried both items, I can tell you that not only are they very good, but are priced using 1960's pricing at $2.00 each, something unique for fine dining in southwest Florida. This is a very interesting menu strategy which I am sure is paying large dividends.

Chef Howze also told me that they have about 700 head of cattle on premises and 5 acres of land for planting fruits and vegetables. As the cattle will be processed locally and the produce grown on site, this will be a very attractive selling point that will only add to the quality and desirability of the already great cuisine here.

Both DC and I thought the food for the most part at TT was excellent. The pricing is mostly, for now, in line with the demographics of the area as the population of Babcock Ranch starts to increase. One may think it's a bit of a drive from Fort Myers or Naples but it is totally worth your time to go here. TT is most highly recommended, and I think patrons will not be disappointed. I for one cannot wait to go back and try some of the other menu items.

View from outside dining area at Table and Tap
That's that for another post on Forks.

Table and Tap
42860 Crescent Loop
Babcock Ranch, FL 33982
(941)235-6906

Open Monday-Thursday 11 AM to 9PM, Friday and Saturday, 11AM to 10PM, Sunday 10 AM to 9 PM for lunch and dinner, a Sunday brunch is also offered, please inquire; No valet parking; All major credit cards accepted; Kid's meals available


Interior bar and dining area, Table and Tap

Heirloom tomato salad

Chicken and boar sausage jambalaya














Friday, May 4, 2018

Smoke on the Water Barbecue and Music Festival

Smoke on the Water Barbecue and Music Festival, 2018
Smoke on the Water was a classic rock song released in 1972 by the band Deep Purple. Smoke on the Water (SOW) is also the name for many barbecue festivals nationally, and one held annually in Fort Myers, FL. SOW in Southwest Florida is currently in it's 5th year. It is hosted by the Sidney and Berne Davis Art Center at the City of Fort Myers Yacht Basin . As I had previously posted on local barbecue before, I thought a redo of this very basic barbecue primer was in order.

Nobody knows how grilled meats entered the food chain. Like coffee, anthropologists can only guess.The following is adapted from a posting of the history of barbecue from AmazingRibs.com, a site dedicated to all things grilled (by permission of the author).

Ancient man probably happened upon a cooked carcass after a forest fire and liked what they tasted. In good time, it was understood that meats tasted better held over or to the side of their cooking source. Eventually it was common practice for ancient societies to "spit roast", or use meats suspended by wood racks above a heat source. This progressed to the Iron Age, where "gridirons" or the progenitors of grill "grates" were used in ancient Greece. It was eventually realized that smoked meats were an excellent method of preservation, like salting or drying. There have been other influences from Asia (Tandoor ovens) and Japan (Kamado urns), both ceramic cooking ovens heated by an open flame.
In the middle ages spit roasting was widely used in Europe, but the explorations of the "New World" by Spain really brought barbecue to the United States. The introduction of pigs into the "New World" in addition to Native Indian migration brought barbecue, originally called barbacoa through a misunderstanding of Native Indian language by the Spaniards, into North America. Further colonization by the Spanish and Indians brought barbecue into the Gulf States and the lower Eastern Seaboard of the United States. Migration up the Mississippi River brought this technology northward. Smoke houses and pit barbecues started to proliferate, the latter becoming a popular social gathering in the middle to late 19th century. For those interested in a more complete accounting of the history of barbecue, go Here.



SOW focuses on food and music. As for the former, there were about 5 or 6 barbecue vendors. We did not do our due diligence, and gauged our preferences on the length of the line at any particular vendor.


There was a pretty good crowd towards the back entrance of SOW and we started there.
Crowd, Smoke on the Water
The first vendor we stopped at was Currie's Smokin Hot BBQ.


Currie's Smokin Hot BBQ
The rib tips looked intriguing. What are rib tips, and how does that differ from baby back ribs, St. Louis style ribs and spareribs? For a really good diagram illustrating this, go Here. They were good, meaty and it's always fun gnawing around the cartilage on these.

The line was very long at an adjacent vendor, Big Smoke BBQ and Catering. The menu looked good, so we thought we'd try a few things.


Menu, Big Smoke BBQ and Catering
We ordered ribs (St. Louis style) and a brisket dinner.
Brisket dinner, Big Smoke BBQ and Catering
The ribs were a bit dry in spots, and just OK. The sides, mac 'n' cheese and collard greens, were much better than the brisket, which was run of the mill. The collards were really well flavored, and some of the best I have had. If ordering from them again, I would definitely get more of the collards.

There were other vendors there such as Skin and Bones BBQ, Jonesez BBQDeep Down South BBQ and Pig in or Pig Out, where you could purchase their famous "ribsicle" and eat them from their signature dining tables.

Ribsicles, Pig in or Pig Out BBQ

Signature dining table, Pig in or Pig out BBQ
Of the offerings we tried, the best was the BBQ sundae from Big Papa's Country Kitchen.


Big Papa's Country Kitchen
This was an extremely delicious 3 layer, 16 oz. serving of baked beans, cole slaw and pulled pork. Each of the components of this dish were excellent which synergized into this incredible flavor explosion. If you ever come across Big Papa's, order this and you will be very happy.

There was also a vendor selling a variety of very good looking roasted corn on the cob in addition to some very nice looking cup cakes from Tamu Cupcakery. Unfortunately they were mostly sold out by the time I got there.

If you wanted an adult beverage, there was that opportunity as well. What goes better with BBQ than beer?

Bar tent, Smoke on the Water Barbecue and Music Festival
As some of the crowd sat eating all this food, they enjoyed listening to a number of bands including The Electric Mud, playing very retro rock and roll.




All in all it was a nice day out at SOW. I hope to see SOW evolve into something bigger and better, becoming a showcase for great food, music and family fun in Southwest Florida.

Smoke on the Water Barbecue and Music Festival Website 

Rib Tips, Currie's Smokin Hot BBQ
 
Smoker, Big Smoke BBQ and Catering


Big Smoke BBQ and Catering
Deep Down South BBQ
Florida Skin and Bones BBQ
Roasted corn vendor, Smoke on the Water Barbecue and Music Festival
Cooking ribs, Pig in or Pig Out BBQ
Menu, Big Papa's Country Kitchen
Diners, Smoke on the Water Barbecue and Music Festival