It’s no secret that the Emerald Coast has staked its claim as one of the top culinary wonders of the world, with numerous renowned chefs now living and working in the area.

But in the heart of the Panhandle, there is a different sort of food service program that soars far above average expectations.

The motto of the dining facilities team at Eglin Air Force Base in Fort Walton Beach is “Excellence … Our Standard, Not Our Goal.” It’s the passion behind this motto that recently won them the coveted Hennessy Award, recognizing the team’s commitment to provide quality service and food to customers.

The prestigious honor is the oldest military food service award, established in 1957 to recognize the best of the best within the Air Force. According to the award criteria, “an operation must exhibit sustained excellence in food service management, force readiness support, food quality, employee and customer relations, resource conservation, training and safety” in order to merit the honor. The award is named after the late John L. Hennessy, a hotel and restaurant executive who served on presidential advisory boards to aid in the improvement of military food service.

Dave Mickler is the dining facility director who led the award-winning team, most of whom are now deployed overseas. Although his humility would never allow him to admit it, Mickler is known by his colleagues as the “godfather of United States Air Force food service.” After all, this is his seventh time to lead a team to the Hennessy — five times while working at Hurlburt Field Air Force Base in Okaloosa County and now twice at Eglin.

The accolades are impressive, but Mickler is adamant about one thing: “The Hennessy is never won by one person … it’s always won by a team effort.”

Enduring two intense days of judging was no easy feat. A four-person team composed of military personnel and civilian travelers arrived in February, and from 5:30 a.m. to midnight both days, a checklist of 150 items was evaluated, including the 17-plus specialty themed meal programs served throughout the year at Eglin. In April, Mickler received the long-awaited news.

“I was super-happy when I found out we won the award,” he says. “It just proved that all our hard work paid off, and it’s recognition that our team has really done an outstanding job.”

In addition to being recognized as the top food service program in the Air Force, one airman in particular stood out to the judges for his culinary expertise and enthusiasm. Staff Sgt. Wendell Bowles II won the John L. Hennessy Travelers Award for being “the most outstanding food service person of the year.”

Because of his deployment to Iraq, Bowles was not able to travel with Mickler and some of the staff in May to receive the two awards at the National Restaurant Association Food Service Convention in Chicago. However, he did receive a $1,000 scholarship to be used toward furthering his education in the food service industry. Bowles also was awarded a week-long course of study at The Culinary Institute of America in Greystone, Calif.

After serving 26 years in the Air Force, Mickler retired as a chief master sergeant but continued utilizing his food-service training background as the restaurant manager of the Eglin Officers’ Club for three years, followed by a stint as dining facility director at Hurlburt Field for nine years. In 2005, he made another move to Eglin. And within a year, the base received the Hennessy for the sixth time.

Part of Mickler’s passion is to dispel the idea that military food service positions aren’t as rewarding as service as a bomb loader or jet mechanic — his career field isn’t one that most high school graduates voluntarily sign up for at the recruiting office. However, many people are surprised to learn that the Air Force does not have “chow halls” but rather embraces a modern, restaurant-like style, which may include an Internet café or a wall of flat-screen TVs.

“It’s not just about the food … it’s a full dining experience,” Mickler says. “A lot of these young folks are here for the first time away from home, and we try to make this like their home, where they can sit down and enjoy a relaxing meal. You’re only as good as the last meal you served! We have a lot of them that come back, and we get compliments from all branches of the military. That makes you feel like what you’re doing is rewarding.”

After serving 500,000 meals a year — about 2,000 per day — and with a 98 percent customer satisfaction rate, members of Mickler’s team grow to truly love what they do and, in return, learn that they are just as appreciated and needed as the next airman.

“What we try to do is keep the job interesting,” Mickler says. “It’s not like the old days when I came in the ’60s and we were thrown in the dish room and told not to come out, and we didn’t see the kitchen for a year. Now, these young folks are coming in and given an opportunity to be managers right off the bat … When they find out they are coming into food services, they don’t always like it, but I would say within a short period after they get here, they see the benefits.”

To continue efforts to boost morale in the military food industry, both local bases have taken advantage of the “Chef to Chef” program created by Kim Wintner, the chairman of the Destin Chamber of Commerce Military Affairs Committee. The program introduces airmen to some of Destin’s finest chefs for mentoring opportunities that encourage them to pursue a career in the food industry after their military duties are fulfilled.

“Each of our towns that surround the two bases, and Destin, is known for its top-notch chefs and restaurants, and we saw an opportunity to do something a little different,” Wintner says. “A lot of times, the chambers deal with the officer corps of the military, and in this case, we decided to focus on the lower-ranking airmen. We went to this group of folks who don’t often get great recognition for the job they do — they are not the people you see in the paper getting a Purple Heart.

“Our connection was we have this great asset, and it matched up to the folks that work on the two bases in very tough jobs,” Wintner says. “We thought the chance to meet great chefs would be beneficial to all concerned, and it was very much a win-win situation.”

Twelve chefs have participated in the year-old program, but Chef Tim Creehan, owner of the Beach Walk fine-dining restaurant in Destin, played a pivotal role in interacting with the young military chefs. His passion for the culinary arts and natural teaching talents were a perfect match for Mickler and his staff. Creehan also was named an honorary commander of the 96th Air Base Wing in March because of his integral role in the program, as well as to provide him with an opportunity to learn more about the Air Force and its day-to-day operations, particularly in the food service area.

On three occasions, airmen traveled with Creehan and his staff to various functions and worked side by side for 12- to 15-hour days. In return, Creehan visited Eglin to meet with Mickler’s staff for more mentoring and helped with an opening reception for the Hennessy judges.

“It was a very rewarding experience for me and my staff, and we absolutely took something away from the program,” Creehan says. “Their level of respect, their level of discipline and their level of education is at such a high standard, and it just reminds us of how it’s so easy to get lax and not do certain things.

“Their uniforms are pristine and their equipment and tools are in perfect condition, and everything they do is by the book — and that’s the way they have to do it,” Creehan says. “I think what we took away is that sometimes we are able to cut corners and take a shortcut, but they can’t. The standard is very, very high, and I think it’s important to always remember that and see that.”

Creehan acknowledges that every airman he worked with would have an “instant career” in food service because of the thorough training that puts him or her ahead of just about anyone entering the industry. Creehan also wouldn’t hesitate to participate in future programs.

“They have a foundation and background that they could go anywhere,” he says. “I think they all have a future if they want one. I loved giving back to the community, and I was honored to be asked and will never say no to any request they would have for me. Any way I can ever help, I’ll be there, because the payback is tenfold.”

To revive the fun in your every day and night, don’t sweat the small stuff – celebrate it. Occasions need not be occasional. With tips from professionals who enjoy life for a living, you too can make the most of any moment.

We called upon a pair of Emerald Coast event planners and one savvy sommelier to create a wine and cheese party guaranteed to entertain your entourage without breaking the bank.

Party On
Monark Events takes its name from “mon,” meaning “one,” and “A-R-K,” signifying “act of random kindness.”

According to event designer Hillary K. Fosdyck and event director Briane M. Workman, the No. 1 rule of party planning is not allowing your stress to compromise the celebration. 

In other words, they say, “Remember to enjoy yourself and you will automatically enhance the experience for your guests.”

The amateur event planner should begin by establishing the purpose for the party and selecting a unique theme that will engage guests, said the owners of Monark Events. Next, determine a budget and decide how to allocate funds. Finally, solicit help from close friends and family to alleviate your workload and ensure the details are covered from beginning to end.

Monark’s Masterful Moves
The Invitation: Use high-energy, creative words to pique your guests’ interest.

Greet Guests at the Door: Everyone likes to feel welcomed, and the energy level will instantly rise.

Create the Ambiance: Enhance your guests’ experience by stimulating all of the senses. Music, lighting, design, color, flowers and seating make an impact as soon as guests walk through the door.

Give Guests Something to Do: Add a little flavor to an event by providing an engaging activity.

Fun Food and Great Beverage: Choose a unique menu of food and drinks to enhance the event’s established theme.

To create a more intimate setting that allows you to make each guest feel welcome, Fosdyck and Workman recommend inviting no more than 15 or 20 friends to your home. In other venues, invite as many people as your useable social space allows. 

“The easiest way to ask a guest to contribute is to creatively communicate your request in the invitation,” they said. “That way they can take ownership of their selection and explore their creativity.”

To ensure a smooth, successful event, the owners of Monark Events suggest the host be organized and over-prepared; create a timeline of activities to be executed pre-, mid- and post-party; and maintain a reference sheet with contact information for all vendors. When it comes to food and drink, it is better to have too much than not enough.

The same is not necessarily true of theme and décor. Sometimes the most striking décor is also the simplest. A good theme can stand on its own without being overdone.

Fosdyck and Workman take full advantage of the Internet to explore the latest trends. But the majority of their inspiration comes from assessing the people, cultures and art that surround them.

Possible themes for wine parties include “The Grape Escape,” in which each guest is asked to bring a bottle from a different region, price point or style; “Blind Wine Tasting,” an interactive process of rating white and red wines ranging from $6 to $60 that have been covered with wine bags and assigned numbers – your favorite may surprise you; and “Wine Blending,” a slightly messy venture for teams to mix single-varietal (one grape) wines into creative blends.

When planning your own wine tasting, take a cue from the owners of Monark Events, who said, “We try to ask ourselves, ‘What do people love to do, see and experience, and how can we combine those things in a way that has never been done before?’”

Take Flight
Todd Reber of Vin’tij Wine Boutique & Bistro uncorks a new trend in wine tasting – the wine flight. Also referred to as tasting flights, these samplings of multiple wines allow the taster to discern the breadth or depth of each selection.

“Wine flights are usually intended for those new to the experience of tasting wine, or those who want to increase their understanding of a specific region, vintage or varietal,” Reber said.

At Vin’tij, flights are offered by style: full-bodied, fruit-driven and oak-flavored whites; dry whites and blends with solid levels of acidity; aromatics featuring floral and spicy scents; full-bodied reds with dark fruit and firm tannins; dense-flavored reds with big fruit profiles; and light-bodied reds with spicy notes.

“The possibilities with wine flights are virtually endless, and a well designed flight can be a remarkable opportunity,” Reber said. “Wine flights usually provide smaller pours than normal, because of the amount of wine being offered.”

Vin’tij offers affordable flights from $12 to $50, depending on the quality of the wines.

When pairing wines with food, Reber uses a simple guideline. Light, delicate foods require a light-bodied red or white wine. Heartier foods pair well with richer, more full-bodied wines.

Exclusively for readers, Reber created a flight utilizing Syrah or Shiraz. (Syrah is the dark-skinned grape that produces the wine of the same name. In France and the United States, the wine is called Syrah; in Australia, it is commonly known as Shiraz.)

‘Que Syrah, Shiraz: A Fun Tasting for Friends’
Layer Cake Côtes du Rhone 2007, $20
Layer Cake is 100 percent Syrah. The nose shows mostly cherry, with undertones of fig, asparagus, vanilla and black pepper. The palate is rich and beautifully balanced. Perfect acidity and tannin levels create a simultaneously lively and soothing feel. The flavors are mostly cherry and berry, plus some mid-palate chocolate and spicy black pepper on the finish.

Hahn Syrah Santa Lucia Highlands 2005, $34
Opening with peppered and balanced aromas of blackberry and raspberry fruit, the Hahn SLH Syrah softly suggests a nose of toasted oak, baked fruit, plum, blueberry and cinnamon butter. Rounding to hints of vanilla and mocha, this wine is full-bodied and approachable. The voluptuous texture allows for a velvety feel complete with tobacco, coffee and cranberry flavors followed by solid tannins and white pepper on the finish.

Falcor Napa Valley Syrah 2004, $39
Falcor 2004 Syrah comes from the Shifflett Vineyards in Yountville, Calif. and the Castle Rock Vineyard on Mt. Veeder in Napa Valley. Aged for 15 months in French oak barrels, the wine features aromatic notes of fresh berries, black truffle and smoke, married beautifully with toasty aromas imparted by the wooden barrels.

Molly Dooker The Boxer Shiraz 2007, $25
This powerful and complex Shiraz pairs sweet fruit with lovely structural tannins. Combining the regional flavors of grapes from McLaren Vale, Langhorne Creek and Padthaway, this wine has incredible power and purity. The 2007 vintage of The Boxer received 90 points from Wine Spectator’s Harvey Steiman and was chosen as one of the “Editor’s Most Exciting New Wines.”

Concha y Toro Syrah 2005 Puemo Marques de Casa, $20
This wine is dark and plush with espresso, fig paste and plum sauce notes, pushed by mocha and dark licorice on the finish. The rich, smoky finish shows fine-grained tannins and the density for moderate cellaring.

Chateau Ste. Michelle Syrah 2005, $20
This soft, ripe Syrah features dark berry aromas and hints of vanilla, brown sugar spice and toast. Serve with strongly flavored cheeses.

Today’s market provides innumerable ways to explore the flavor wheel of wine and its components. Reber’s advice? Taste, taste and taste.

“If you intend on being a serious taster, always spit. Everything that you recognize will be from your palate and olfactory,” he said. “Swallowing will only lift your spirits, albeit many times the purpose of a glass of wine.”

Todd’s Tasting Tips
» A great way to discover preferences is to taste wines side by side. Visit wine festivals to sample cellars across the world.
» If you want to track your favorite wines, use a journal to note specific likes and dislikes. This information is helpful when making selections at a wine store or a restaurant.
» Join a wine club or gather a few friends to exchange your favorites.
» When planning a wine event, set a theme such as price, grape type or region.

“Carpe vinum,” Reber said. Translation: Seize the wine.

Say Cheese
Create a classic cheese tray with an assortment of soft and hard fromage from around the globe. Add fresh fruits such as grapes, sliced apples or pears, and provide crackers or bread, as well as knives for slicing and spreading. Experiment with such cheeses as Gouda, Pepper Jack, Brie, Cheddar, Havarti, Swiss, Camembert, Mozzarella and Bleu.

Be Charming
For an added gesture to show your guests what they mean to you, consider making personalized wine glass charms like the one shown here.

You’ll need an assortment of wire hoops, beads, crystals and charms, all available at the arts and crafts store. Look for letter beads to spell out your friends’ names or monograms, or try to find charms that match their interests (flowers for gardeners, shoes for shoppers, footballs for sports fans, etc.)

Begin by laying out your beads in the order you will place them on the wire. This will allow you to map out your designs in advance, preventing the need to start over. Run the straight end of the wire through each bead or charm, making sure to leave enough room to hook the hoop together when you finish. Secure each charm around a wine glass to present to guests as they arrive.

Celebrate the charms of life – good friends, good wine and good laughs.

“In the last 18 months more people are trying it,” Vaughan said. He credits chefs such as the Food Network’s Bobby Flay with popularizing the trend among restaurants.

Betsy Surcouf, general manager of Williams-Sonoma at Destin Commons, says she has seen firsthand the rising interest of plank grilling among her customers.

“Planking has inspired a lot of backyard chefs, too,” she said. The method involves placing fish, meat or most any other food atop a wooden plank and then putting the plank on a grill or in an oven. Unlike traditional grilling, planks add a barrier between the fire and the food that slows the cooking process and gives food a rich, smoky flavor.

“It’s just a tasty and interesting way to cook,” Vaughan said. “And, honestly, it’s very simple, very user-friendly once you get through the prep.”

Plank Talk
There’s nothing fancy about planks. You can use almost any variety of wood from a lumberyard, but you’ll want to be sure it has not been treated. Treated wood may be poisonous if cooked upon, so it may be best to play it safe and purchase your planks from a specialty store, such as Williams-Sonoma or Fresh Market, both in Destin. Some fish markets and grocery stores also sell planks. Prices generally range from about $15 for a four-pack to as much as $30 each for thicker pieces.


Planks come in a variety of species. Cedar is the most common grilling wood. Pecan, alder and hickory also are good choices. When planking in an oven, it is best to use a portion of wood of at least one inch in depth. The planks will burn a little in the cooking process, so you should not expect them to last more than once or twice. If the plank can be used more than once, Surcouf suggests cleaning it with warm water and a firm dish brush. However, no soap should be used, as it may hamper the flavor.

Before using, planks should be soaked in water, wine or fruit juice for at least 30 minutes and up to several hours. Soaking the wood keeps it from burning and allows the food to steam during the cooking process. Once the food has been prepped, and the plank soaked, brush a small amount of olive oil over one side of the plank, place the food on the oiled side and set the plank on the grill or in the oven.

“Then keep an eye on it,” Surcouf warned. “The wood will burn and will char on the edges, but you don’t want it to catch on fire.” Many plank-grillers have seen their planks go up in flames, but don’t let that discourage you. Just spritz with water until the flames subside. Do expect to see some charring on the plank, Surcouf says. With the grill lid down, the smoke from the burning wood and steam from the soaked plank gently cook the meat, resulting in a moist and aromatic result.

Food for Thought

Fish may be one of the most popular plank-grilled foods, but don’t limit yourself, says Criolla’s Vaughan.

“I’d try an old classic like bacon-wrapped scallops, on the plank,” he says. “That would be phenomenal.”

Other options include shellfish such as lobster and shrimp. Pork and steak tend to work best with harder woods like alder or hickory, as those types burn slower, allowing more time to cook the meat.

Even fruits and vegetables can be planked.

“You can really get creative,” Surcouf said. “I’ve made desserts on the plank, like cinnamon-stuffed apples with crème fraîche. And peaches are wonderful grilled on the plank.”

Vaughan says home cooks should not be intimidated by planking, but rather to experiment with different foods cooked on wood.

“I could even see some brunch items on the plank, like salmon or even eggs,” he says. “You can just develop some of your own unique ideas. Put a different spin on it. There really should be no mystique about it.”

———————————————————————

Planked Salmon with Pinot Noir-Berry Sauce
Recipe Courtesy Williams-Sonoma

1 cup Pinot Noir
1 small shallot, minced
2¼ cups blackberries, chopped
2 tablespoons veal demi-glace
8 tablespoons (1 stick) unsalted butter, cut into 16 cubes
¼ teaspoon salt, plus more, to taste
2 teaspoons sugar
4 salmon fillets, each 8 ounces, with skin
¼ cup olive oil
Freshly ground pepper, to taste
Chopped fresh flat-leaf parsley

Soak a cedar plank in water for 2 to 4 hours.


In a small pot over medium heat, combine the wine, shallot and 1½ cups of the blackberries. Simmer, stirring occasionally, until most of the liquid has evaporated, 15 to 20 minutes. Press the berry mixture through a fine-mesh sieve into a bowl and return the liquid to the pot. Set over low heat and whisk in the demi-glace, then slowly add the butter, whisking continuously until incorporated into the sauce. Stir in the ¼ teaspoon salt, sugar and the remaining ¾ cup blackberries. Cook, stirring occasionally, until the berries soften, 5 to 7 minutes. Pour the sauce into a small bowl and set over, but not touching, simmering water in a saucepan; keep the sauce warm.

Prepare a medium fire in a grill. Have a spray bottle of water ready to extinguish flare-ups. Brush the salmon on both sides with the olive oil and season with salt
and pepper.

Place the plank on the grill and close the lid. Heat until the plank begins to smoke and crackle. Place the salmon, skin side down, on the plank. Close the lid and grill until the salmon is cooked through, 10 to 12 minutes.

Transfer the plank with the salmon to a heatproof platter or carefully transfer the salmon directly to a warmed platter. Spoon the berry sauce over the salmon and garnish with parsley.

And while the age-old sauce-versus-rub debate can flare up faster than a smoker pit, most people would agree that the art of cooking barbecue is a nationwide pastime founded on cherished memories and family traditions.

But this all-American food, which has most notably become synonymous with July Fourth celebrations, actually has origins reaching back as far as 25,000 B.C. Fire and meat came together, and an instant outdoor culinary delight was discovered.

Through the centuries, other cultures, including the early Greeks, have put their spin on cooking out, but once the United States was settled, the country quickly claimed barbecue as its own.

Dividing America with more contentious boundaries than the Mason-Dixon Line, the methods for preparing, serving and cooking meat over a flame or indirect heat have become both legend and legacy in regions across the country.

Beef takes center grill at most barbecues in the West. Cattle country is known for cooking out cowboy-style, with burgers, beef ribs and steaks.

In the South, pork rules in the pit, with spicy ribs, roast pork loin and barbecue pulled pork. This region takes its barbecuing practices so seriously, certain styles have been claimed by its states. Tennessee is known for its slow-cooked, sweet and spicy barbecue, while the Carolinas stake their pride on different types of sauces.

The Midwest goes a step further, with its barbecuing persona emerging at a city level. In Kansas City, St. Louis, Chicago, and even as far as Cincinnati, a mix of meat is preferred. Pork and beef ribs, chicken, sausage and brisket all are included within these cities’ declaration of barbecue fame.

Sam Burn, who serves as commissioner of culture for Jim ’N Nick’s Bar-B-Q, a Birmingham, Ala.-based company with two restaurants on the Emerald Coast, calls these localized preferences “cultural identifiers.”

Jim ’N Nick’s, locally found in Niceville and Sandestin Golf and Beach Resort’s Baytowne Wharf, is known for serving a variety of styles and flavors when it comes to barbecue.

Burn said the award-winning menu – which includes beef, pork and chicken, smoked for 12 to 14 hours delivers a barbecue experience based on authentic regional traditions.

“You know, barbecue has got such a cultural foundation,” he said. “It is not your typical food; it is sewn into the cultural fabric of the region.

“When I think of barbecue, I don’t just think of a way of preparing food,” Burn said. “It is really about the get-togethers that people have – and the association you have with those get-togethers.”

John Seeling, owner of 98 Bar-B-Que in Santa Rosa Beach, agrees.

“I think barbecue is a feel-good food; it is a backyard-picnic, family-get-together food,” he said. “That is why I like it. And everybody likes barbecue – every age group, every class. It’s such a good food that everyone can relate to it.”

Seeling, who bought the restaurant with his wife Nicole in late 2006, said the key to 98 Bar-B-Que’s pork, beef and chicken barbecue is not just in the homemade sauces or signature rub – it’s patience.

“I really believe that by taking your time, cooking the meat slow and allowing the smoke to release the nitrates that penetrate the meat – and not trying to cut corners – that your product is going to be superior to anything else,” said Seeling, who can be found in the restaurant’s open-style kitchen daily.

How Do You Barbecue?

Seeling said that barbecue fans can find success at home through a little practice in seasoning and patience with cooking.

A good cut of meat also is important. Make sure your selection is fresh, never frozen; has a good portion of marbling, or fat; and has a consistent thickness for even cooking.

Butchers often will offer assistance and cut meat especially for smoking or grilling upon request.

Beef should be the tenderest cut; although it is slightly more expensive, it will be worth it. And shoulder or butt-roast cuts are popular for pork, especially for pulled pork recipes.

Seasonings or rubs can be made at home or purchased at grocery or gourmet stores. They range from salty to spicy in taste, but should be considered only a flavor enhancer, never covering the natural taste of the smoked or grilled meat.

Sauce should be used at the very end or after cooking to add a distinctive but complementary layer of flavor that can come from brown sugar, molasses, vinegar, mustard and/or peppers. Burn suggested sampling the meat before you add sauce.

“I think barbecue should taste great without the sauce,” he said. “The sauce should just take it to the next level.”

The final touch to a true barbecue is in the all-important side dishes.

As good as smoked ribs taste, they cannot stand alone at a picnic. Traditional sides include fresh coleslaw, creamy potato salad, and sweet and savory baked beans. Or shake up the cookout menu with roasted vegetables, potatoes au gratin or a chilled couscous salad.

And don’t forget the rolls. Seeling stressed their importance.

“I think at every barbecue, you’ve got to have some bread,” he said. “You need it to dip it in the sauce – and clean your plate with it!”

The thought of eating disorders typically conjures up the image of emaciated women obsessed with being thin at any cost. The truth of the matter is that eating disorders are more common than you may think and don’t always involve people starving themselves.

Even with the recent interest in eating disorders brought to light by the increasing number of super-skinny starlets appearing on red carpets and the covers of magazines, major misconceptions about eating disorders persist. Among those misperceptions are what causes eating disorders, who can be affected and how dangerous an eating disorder can be.

While unhealthy relationships with food and unrealistic body images seem to be at the heart of eating disorders, the reality is that most are physical manifestations of deeper issues. According to the National Eating Disorders Association, eating disorders are caused by an amalgamation of behavioral, emotional, psychological, interpersonal and social issues.

“Many patients I have seen with eating disorders are females who have been abused, neglected or have had a traumatic life experience,” says Megan Putt, a registered and licensed dietician at Sacred Heart Hospital on the Emerald Coast. “They feel that they have lost control in their lives and take that anger and lack of control out on themselves. The weight loss is often viewed as a sense of achievement and self-discipline.”

Women of all shapes and sizes battle eating disorders such as anorexia nervosa, bulimia nervosa and binge eating disorder.

“Many patients battle with more than one type of eating disorder, and many are left untreated or never tell their story,” Putt says. “Only one in 10 people with an eating disorder actually receives treatment.”

In fact, anorexia and bulimia are the most well-known eating disorders, but a national survey released in 2007 in the Medical Journal of Biological Psychiatry showed binge eating disorder as the most prevalent.

According to Putt, a binge eater would be someone who finishes a full dinner, has a piece of cake and then opens a pack of cookies and finishes the bag without being able to stop.

“This type of consumption is similar to an alcoholic who may just plan on having a few beers and ends up drinking the whole case,” she says.

It is true that females are more susceptible to eating disorders than males, but many young men still wrestle with the disease. In the United States, the ratio is about 7 to 1, with 7 million women and 1 million men struggling with eating disorders. Males are more likely to engage in unhealthy eating behavior during preadolescence than at any other age. In some cases, young men are obsessed with gaining weight.

Eating disorders can be incredibly destructive physically, socially and emotionally. Putt says that eating disorders have the highest mortality rate of any mental illness and that 20 percent of people suffering from anorexia will die from suicide or heart problems.

Each disorder has unique health risks. Anorexia causes the body to slow down and ultimately shut down as it tries to compensate for the nutrients missing from a regular intake of food. Bulimia can result in digestive issues and malfunction of major organs. Binge eating disorder has similar risks to obesity, including issues with blood pressure, cholesterol, heart disease, diabetes and gallbladder disease.

Putt warns that most individuals with an eating disorder are in denial and may resist being confronted. She says the best way to address the situation is to “confront them with your concerns, expressing how much you care about them.”

Parents should be aware of their own eating and diet habits and should be involved in what their children are watching on television, Putt advises.

“Children are so influenced by their surroundings and the mass media, which can alter their perception of what society thinks is ‘normal,’” she says.

To learn more about eating disorders and treatment options, visit nationaleatingdisorders.org. Visit Destin Yoga Classes for help relaxing and gaining back your confidence.

ST. ANN CHURCH HALL

100 Daniel Drive, Gulf Breeze, FL32561

Catered by: KAROLINA’S EURO DELI

Polish sausage, ham, pierogies, cheeses, breads and dessert.

Wine, beer & soft drinks.
 Polish Easter Party in Gulf Breeze FL 32561

  
For Reservations call Karolina @ 850-424-6661(11-6 PM)

Taris Savell
tsavell@pnj.com

Karolina’s Euro Deli, on 101 Hood Drive between Pensacola Boulevard and Old Pensacola Highway, is a new Polish Food and Deli  filled with items not usually available in Pensacola.

Owners Lucas Fenik and Sonia Oczkowska have stocked their deli with Polish, East European, Hungarian and German products.


Fenik, 27, is originally from Poland.
This is a family business,” he said. “Sonia and I will get married in Poland this month, and my sister works in the business, too.”
Fenik moved to the United States in 2000 and discovered that there are many local residents who are hungry for food of this origin. A number of folks here are of Polish or East European descent or moved here from similar ethnic neighborhoods in other areas of the country.
Karolina’s carries a large selection of kielbasa and other sausages, along with hams and cheeses delivered weekly from a Polish deli in Chicago. Other items include Hungarian meats, Polish bread, a large selection of frozen pierogi, dumplings, pickles, sauerkraut, and herring from a barrel or available in jars.

We also have natural fruit and vegetable juices, prepared salads, soups, herbs and Polish and German candy and chocolates. There’s something for Russians, Ukranians, Czechoslovakians and almost every country,” Fenik said.
The 1,500-square-foot Karolina’s is a $100,000 investment for Fenik.
Fenik already has a successful Karolina’s in Destin.
Nobody was brave enough to do this kind of store, but there’s a lot of potential and everyone likes our product,”
Our goal is to have one of these in every Panhandle city, including Mobile and Gulf Shores,” he said.

Hours are Monday through Saturday from 11 a.m. to 7 p.m.

The latest dish in the culinary world is all about the taste-tempting trend of serving and enjoying tapas. A centuries-old Spanish tradition of offering small portions of food that feature a big, flavorful experience, tapas recently experienced a revival in America and can be spotted at some of the Emerald Coast’s most talked-about restaurants and cocktail parties.

More than an appetizer but not quite a meal, tapas has become increasingly popular, even in our super-sized meal culture. In customary Spanish form, tapas, with its petite portions, generally is served on small eight- or 10-inch dishes and therefore has become known as “small-plate” dining.

It’s a fun way to serve and be served great food; however, this culinary craze is a long way from its somewhat mysterious origin. Common thought is that “tapas” means “to cover,” with the prominent legend holding that hundreds of years ago, barkeeps would cover full wine glasses with a flat piece of bread to protect the contents from insects. Over time, toppings were added to the bread, and tapas evolved into a custom of offering flavorful bites of food with wine.

Centuries later, tapas tops the list as the new cocktail hour must-have. Although tapas generally has a Mediterranean flair, restaurants across the country are customizing their small-plate cuisine for an in-style addition to the standard three-meal selection.


Christy Shoop, co-owner of Bianco and Cava Blue, which opened in Destin in 2004, said she credits her husband, Chef Jack Shoop, with staying ahead of food trends when their tapas menu was created: “When we opened the restaurant, tapas was just starting to hit the scene in bigger cities, so it was a way to bring something new to Destin.”

The Emerald Coast’s only authentic tapas bar, Cava Blue features a full menu of small-plate offerings. The most popular items are the tuna tartar with candied shallots and crostinis, fish and chips, and crispy oysters served with a sweet garlic sauce. Other favorites include cheese fondue with handcrafted artisan breads, and summer vegetables and cresenza ravioli with sweet corn and crab sauce.

Mixing It Up

Tapas often is found in upscale bars, where pairing it with fruity sangrias, wines and martinis has elevated the basic happy hour to a social event. On almost any night on the Emerald Coast, groups of people can be found gathered around the intimate cocktail tables at Cava Blue, enjoying not just the taste of tapas, but the experience as well.

“The portions aren’t huge, and it’s meant to be that way,” Shoop said. “You can mix things up and everyone can taste lots of things.”

Tapas also has become a main ingredient for after-work winding down and pre-party socializing at Destin Commons newest restaurant, The Grape, which opened in June. This contemporary wine bar features a small-plate menu that is separate from its entrée and appetizer listing.


A selection of wines can be sipped along with a variety of tapas, including cambozola, prosciutto and fig pita pizza, roasted beef tenderloin quesadillas, and chicken and Portobello quiche.

“Our selections are a little larger than traditional tapas, and our portion size allows patrons to order different foods as they work their way through our amazing selection of wines,” said Doug Jester, managing partner of The Grape.

“Menu selections focus on taste, balance and depth of favor,” Jester added. “Fresh ingredients, marinades and simple cooking procedures help our small-plate gourmet bring out the flavors of the wine it complements, rather than competing with the wine.”

Get the Party Started

The Grape even offers small-plate selections to go, which makes entertaining with tapas at home easy and fun. However, creating one’s own tapas fare for an in-home party simply requires a dash of creativity mixed with a few good friends.

Savory traditional Mediterranean-inspired foods, which can easily be found in the Publix grocery store deli section, are a good basis for a tapas party. Marinated olives and cheeses, hummus with warm pita bread slices, and couscous served on romaine leaf “spoons” allow party guest to enjoy the flavorful foods in a setting that is less formal than a sit-down dinner party.

Restaurants usually feature a broad variety of dishes; however, a good rule for in-home entertaining with tapas is to offer three to four selections per course, with a half-cup serving, or three to four pieces per guest.

Tapas generally is served with a variety of cocktails so, in keeping with tradition, stock your bar with a red and white wine and offer a signature drink for the evening – possibly something with a citrus base to balance the bold food flavors. Also include a “mocktail,” an alcohol-free drink, or sparkling fruit juice as an alternative, especially for guests who will be driving.

And don’t forget dessert, a bit of a modern twist on the tapas fete. Offer petite cream-stuffed crepes, tablespoon-sized servings of tart and sweet sorbets, or a warm and rich chocolate fondue with seasonal fruits, along with coffee and after-dinner liquors, for a sweet ending to a fun and fabulous evening.