FRIDAY NIGHTS IN SEQUINS

FIESTA IN THE FORECAST
IN THE KNOW
NEAPOLITAN
Felipe’s Taqueria making
Florida debut
in Naples
in October
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Naples Daily News
naplesnews.com | Wednesday, September 23, 2015
$1.00 Daily
Lee Schools
superintendent
Gulf Coast High School band’s dance and flag lines
FRIDAY NIGHTS IN SEQUINS
Adkins
takes
helm —
for now
By Melhor Marie Leonor
[email protected]
239-435-3440
With no salary bump, Greg
Adkins formally has stepped
up as interim superintendent
of Lee County
public schools.
Lee School
officials approved a contract for Adkins
during a board
meeting Tuesday, a week Greg
after the board Adkins
rushed to appoint and swear in the former assistant superintendent
to the top job at the school
district.
Although Adkins’ contract
doesn’t have an expiration
date, board members verbally
had agreed he would stay on
until mid-October, when the
board would appoint another
interim chief to serve until
the end of the school year.
But Tuesday, after many in
the audience and on the dais
offered praise for Adkins,
board member Steven Teuber suggested keeping Adkins
through 2017 and, possibly,
permanently.
High-stepping groups constantly
honing agility, image for Macy’s parade
By Harriet Howard Heithaus
[email protected]; 239-213-6091
W
ill Glominerals Eggplant do? No, it will not.
Will MAC Crème de Violet work? Throw
it away.
If you’re in the dance and flag lines of the
Gulf Coast High School Marching Band, you’ll
be wearing Maybelline Painted Purple 24-Hour as your
eye shadow or you won’t be on the field. Or in the Macy’s
Thanksgiving Day Parade.
The dress code is that strict.
Still, precisely matched eye shadow is the simplest
part of Friday night in sequins and jazz shoes. You can
always borrow cosmetics; you can’t bluff the skills. In
dance line tryouts, qualifiers include a Rockette kick
close to 180 degrees — eye-high — as well as multiple
See PREPARATION, 4A
MORE INFORMATION
Gulf Coast Marching Band: www.gchsharkband.com
Macy’s Thanksgiving Day Parade: social.macys.com/parade
or www.nbc.com/macys-thanksgiving-day-parade
See ADKINS, 4A
89˚/75˚
A p.m. t-storm
SCOTT MCINTYRE/STAFF (2)
ABOVE: Dance line instructor Kelly Rhoades works with members of the Gulf
Coast High School dance line while they rehearse Sept. 8.
TOP: Dance line members rehearse with the band earlier this month.
N
naplesnews.com | See video and more photos.
Quick Read
ALGENOL SIGNS
DEAL TO EXPAND
INTO CHINA
Fort Myers-based Algenol
signed a deal Tuesday to
develop projects throughout China, using carbon
emissions to create
renewable fuels.
BUSINESS, 1B
Pope Francis arrives in U.S., faces a polarized country
Pope Francis
greets children
as he is escorted
by President
Barack Obama
and first lady
Michelle Obama
after arriving
Tuesday at
Andrews
Air Force
Base, Md.
ASSOCIATED PRES
By Nicole Winfield and Rachel Zoll
Associated Press
WASHINGTON — Pope Francis arrived Tuesday on the first visit of
his life to the United States, bringing his humble manner and his
“church of the poor” to a rich and
powerful nation polarized over
economic inequality, immigration
and equal justice.
According a rare honor to the
pontiff, President Barack Obama
and his wife and daughters met
Francis at the bottom of the stairs
on the red-carpeted tarmac at Andrews Air Force Base in Maryland
after the pope’s chartered plane
touched down from Cuba. Presidents usually make important
visitors come to them at the White
House.
Emerging from the plane to
boisterous cheers from a crowd
Index
ADVICE, 10D
LETTERS, 6B
CLASSIFIED,
20-23D
OBITUARIES,5B
LOTTERY, 2A
MOVIES, 10D
PUZZLES, 9D
TELEVISION, 11D
WEATHER, 8B
About today’s edition
92nd year • No. 61 • 4 sections • 60 pages
© JOURNAL MEDIA GROUP
Main number:
213-6000
See POPE, 9A
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Section D
Neapolitan
FOOD | CLASSIFIED
■ Let’s Talk Food The ancient Druids
knew a thing or two about remedies. 4D
Wednesday, September 23, 2015
TIM
ATEN
IN THE KNOW
Felipe’s Taqueria
set for fiesta
grande in Naples
Get set for a fiesta.
Felipe’s Taqueria is
bringing its Mexican food
and drinks to Park Shore
Plaza next month, complementing the shopping center’s recent transformation
into a new destination in
Naples.
Extensive work and significant changes
have been ongoing at the former
Perkins Restaurant & Bakery
DINING outparcel at
IN THE 4255 U.S. 41 N.
to transform the
space into Felipe’s first Florida location, projected to
open Oct. 12. The up-andcoming chain has a handful of locations near New
Orleans, where it is based.
The Mexican restaurant and bar will join new
neighboring stores Burlington and Party City,
which recently opened
in the mammoth space
vacated by the closing
of longtime tenant Big
Kmart. Brixmor Property
Group, the owner of the local shopping center, also is
planning a major face-lift
soon for the entire center.
The restaurant building
razed this year for Felipe’s
was built in 1978 and had
been vacant for more than
three years. The Perkins
franchise operated there
from 1984 to 2012, and the
stand-alone structure previously was home to Country Kitchen and Farmer
Brown’s restaurants.
When it comes to Mexican cuisine and cocktails,
Felipe’s Taqueria brings
freshness and authenticity to the table — but don’t
expect table service, just
as you wouldn’t expect it
at any authentic, quickservice taqueria. Patrons
queue up in a cafeteriastyle food-serving line
and place their orders for
entrées, which include
burritos, tacos, tostadas,
quesadillas, chimichangas,
nachos and taco salads.
“The only difference
between us and other
quick-service restaurants
is, when you sit down at
the bar, we wait on you
just like any other bar
anywhere else,” said Matt
Heiderman, Felipe’s Florida regional supervisor. “So
we offer a hybrid: a quickservice environment here
and a full-service environment here (at the bar), but
there is no table service.”
Another way to place
an order is with Felipe’s
smartphone app, said managing partner Rob Stumm.
239
See IN THE KNOW, 2D
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JULIE
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GOING GRAPE
Autumn for
amarone
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■ Spice u
By Family Features
I
t’s “game on” this tailgate
season with taste sensations that add an extra
kick of flavor and spice,
without having to go into
overtime in the kitchen. The
perfect sauce is key to executing an effortless game day
menu with a distinctive zing.
The winning combination
of flavor and heat to quickly
whip standard tailgate foods
into shape can be found in
Frank’s RedHot sauces, and
the newest varieties — Rajili
Sweet Ginger Sauce and Slammin’ Sriracha Chili Sauce —
are the secret ingredient to
victory. Leave a lasting impression on fellow football
fans with two simple yet savory recipes — wings and
pizza — which are amplified
by powerful sauces.
Chicken wings coated with
Rajili Sweet Ginger Sauce are
sure to keep everyone’s hands
in the game. This crowd favorite packs a sizzling punch with
exotic spices that make taste
buds come alive.
Ditch the delivery and
serve Sriracha Pizza. This
homemade twist on a classic is covered with a blend of
sun-kissed chili pepper and
jalapeño, balanced by a slight
tanginess and hint of smoke.
Even meat lovers will crave
this spicy vegetarian pizza.
The entire huddle will rave
about these recipes long after
the final whistle blows.
RAJILI CHICKEN
WINGS
INGREDIENTS
2½ pounds chicken wing pieces
¾ cup Frank’s RedHot Rajili
Sweet Ginger Sauce
DIRECTIONS
1 On foil-lined pan, bake wings
on lowest oven rack at 450
degrees for 30 minutes or until
crispy, turning once.
2 Toss wings in sauce to coat.
SRIRACHA PIZZA
INGREDIENTS
¼ cup Frank’s RedHot Slammin’
Sriracha Chili Sauce
¼ cup marinara sauce
1 prebaked pizza crust (12-inch)
1¾ cups shredded mozzarella
cheese
¾ cup roasted vegetables (eggplant, zucchini and yellow
squash), cut in ½ inch slices
¼ cup sliced mushrooms
12 slices red onion
1 tablespoon pepperoncini,
thinly sliced
Even meat lovers wi
ll crave this spicy
vegetarian sriracha
pizza .
DIRECTIONS
1 Heat oven to 400 degrees.
2 Combine Sriracha and marinara
sauce.
3 Spread crust with sauce, leaving ½ inch border along the
edges. Cover with cheese,
roasted vegetables, mushrooms, red onion slivers and
pepperoncini.
4 Bake 8-9 minutes until cheese
is melted and crust is crisp. Cut
into 8 wedges.
See GAMEDAY, 5D
,
us make an ea sy
Flavor ful humm r both kids and adults .
healthy snack fo
It is the first day of autumn, and that means it’s
amarone season. Sure,
here in Naples, my favorite
season is marked by a mere
2 degree temperature drop
and the humidity plummeting to 95 percent.
But as a traditionalist, I
will tuck into a velvety amarone della Valpolicella.
For me, it is Italy’s most
romantic wine because it
comes from the hills surrounding Verona, where
Romeo and Juliet played
out their tragic love story.
It’s also a soft, full-bodied
red that feels like a warm
hug from someone you
truly love.
It tastes that way because of its unique production method in which the
grapes are air-dried before
they are crushed and fermented. When the Venetian Republic took Crete
after the fourth crusade in
1204, they were impressed
by a winemaking method
in which the Greeks would
twist the vines to prevent
the grapes from becoming
too plump.
They brought the practice back to the Veneto
and, in the Valpolicella
region (so named because
it was known as the “valley
of many cellars”), winemakers took to partially
drying grapes on woven
mats after harvest rather
than dehydrating them
by twisting the vines. For
centuries, the wine was on
the sweet side, but in the
mid-1900s vintners saw
the value of allowing the
concentrated sugars to ferment to a dry red wine and
the first commercially produced amarone della Valpolicella (as we now know
it) was released.
The grapes in amarone
are corvina, corvinone,
and rondinella, which are
dried in special lodging
rooms with controlled
humidity and temperature.
The number of bottles
produced more than tripled between 1990 and
today, making the wicker
mats of old inefficient to
supply the demand.
Related but quite different is another wine called
ripasso della Valpolicella,
wine that undergoes extended maceration on the
skins and seeds left over
from amarone production. Some call it “baby
amarone,” which is a convenient marketing shorthand, but it’s more like
an amarone groupie that
got to hang out with the
band for a while. It’s decent wine but completely
different from the Veneto
rock star.
Its name derives from
Italian “amaro” meaning bitter or tart, and
compared with earlier
iterations of the sweet
See GRAPE, 5D
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Marquesa Plaza
13030 Livingston Rd.
Corner of Livingston & Pine Ridge. Next to First Watch.
FORT MYERS 239-482-6111
College Plaza
8595 College Pkwy.
Corner of College & Winkler
2D » Wednesday, September 23, 2015 »
N A P L E S D A I LY N E W S
IN THE KNOW
from 1D
“We’re having an app to
bridge the gap. So, if you’re
sitting at the table outside
and you go, ‘I’d like another plate of nachos,’ you
enter an order on the app
and a runner will bring
it to you. The same thing
with a drink.”
Felipe’s has two bars —
a main interior bar and an
indoor-outdoor tiki bar for
the patio area along the
east side of the building.
“When we looked at
this at the old Perkins site,
that’s what triggered me,”
Stumm said. “I said, ‘Ooh,
this is really cool. We can
do something between the
highway and the building to make a really neat
space.’ ”
Expect this outdoor
area to be popular, especially into the evening. A
late-night taco cart will be
available on the edge of the
patio near the outside tiki
bar.
“If there’s 10 people
here drinking and having
a good time, we’ll put the
taco cart up there to continue the bar food for the
later hours and to try to
keep this kind of as what
you’ll find at any of the
squares down in Mexico,”
Stumm said.
To keep the party going,
the restaurant’s closing
times will evolve, predicated by its late-night
activity.
“We’re going to start
at 11 (a.m.) to 10 (p.m.)
and then go 11 to 11 on the
weekends, but if we’re
busy out here, we’re not
shutting it down until we
have to,” Heiderman said.
“That’s kind of the evolution we’ve seen with our
other restaurants.”
In addition to the bar
patio, two bay doors on
the north side of the building will roll up to provide
indoor-outdoor dining
along the front of the restaurant, giving the eatery
TIm ATen/STAFF
Felipe’s Taqueria is targeted to open in October in the former Perkins space in Park Shore Plaza in naples.
an airy atmosphere.
“It’s just a perfect little
spot. I think we just kind
of complement the dining
experience in Naples,”
Stumm said. “When I saw
this site, I said this is a
perfect spot to launch this
brand in Florida. You’ve
got great visibility, you’ve
got great access to the
parking lot. You can get in
and out. I always love sitting at the bar and timing
people as they come in, eat
and leave, and you see people doing it in 12 minutes.
So, it really works well.”
Whether it’s a burrito,
taco or another entrée,
patrons create them with
a made-to-order choice
of meats and vegetables:
spicy tinga chicken breast,
citrus-marinated grilled
chicken, grilled or fried
shrimp and fish, slowcooked carnitas pork,
chargrilled steak, spicy
chorizo and freshly grilled
marinated vegetables. Al
pastor is another choice,
made with caramelized
COMING THIS FRIDAY
JUST FORE FUN – Miniature
A rendering of Felipe’s Taqueria.
pork, pineapple, cinnamon and guajillo chili
marinade.
“We use fresh, quality ingredients. We care,”
Heiderman said. “That’s
what we’re all about. It’s
understanding what we
are serving people, knowing that it’s a quality product, knowing where it’s
sourced from and then
bringing the combination
IN THE
239
golf is fun, perfect for all ages, and best
of all, inexpensive
of the value and the atmosphere and everything else
to everybody.”
Appetizers and sides
include flautas, tamales,
tortilla soup, queso con
carne, mini quesadillas,
and rice and beans. A
salsa bar has salsa habanero, salsa verde, salsa
roja and salsa chipotle,
as well as jalapeños, onions, Key limes, radishes
2ND ANNUAL
and pickled carrots.
For dessert, enjoy flan,
churros or brownies. Of
course, a large selection
of Latin American spirits
are available for cocktails
such as Margaritas and
pina coladas.
“We are very passionate about what we do and
keeping it authentic and
taking that all the way
through the bar program,”
Stumm said. “For the bar
program, we don’t buy
any mixes, so everything
is squeezed fresh in front
of you.”
Even the restaurant’s
décor has authenticity and
attention to detail.
“We try to make it as authentic as we can,” Stumm
said. “I’ve been traveling
to Mexico for 25 years. All
the floor tile is from Mexico, the wall tile, the light
fixtures, the table tops, the
chairs, the hardware, the
doors and that sort of stuff.
So, it’s all very authentic.”
After collecting Mexican items, an effort is
made to display them in
an authentic manner. For
instance, the tile pattern
on the restaurant’s walls
is modeled after one found
in the historical central
market and courtyards
in Tlaquepaque, Mexico,
Stumm said.
“I try to reassemble it to
where it’s not your traditional, flowery sombrero
Mexican restaurant,” he
said.
“That it’s more kind of
a chic taqueria. We try to
make these things a little
bit cooler. So, we’re using
greens and blues and yellow with the tile pattern.
There’s this really cool
pattern of tile that we’re
reproducing.”
With the authentic
atmosphere and fresh
value, Felipe’s plans to
take advantage of its spot
centrally located between
downtown Naples and uptown Mercato.
“I think we bridge a nice
gap and I’d like to think we
fill a need here,” Heiderman said.
“That this is something
that Naples will respond
to positively because we
think we bring a good
product to the table.”
For the latest in local restaurants coming and going, see “In
the Know” archived columns at
naplesnews.com/intheknow, and
on Facebook at facebook.com/
timaten.intheknow.
Saturday-Sunday,
October 3rd-4th
10am-5pm daily
FREE Admission
Naples City Dock
880 12th Avenue South
A NEW HOT-SPOT – Cavo Lounge
at Mercato in North Naples offers specialty
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