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.”

No matter what your budget might be, there is a style of kitchen cabinets to give your home a brand new look and the resale value you’ll enjoy.
The first step is to find a custom cabinetmaker.
Emerald Coast News pick of this coming season is The Design Studio-Fine Kitchens and Baths located in Fort Walton Beach ,Florida. We had a pleasure talking to leading Designer and Owner of The Design Studio, Stive Kotlowsky

Emerald Coast News: Custom kitchen cabinets are what every homeowner dreams of, but for those with the budget it can be a reality..


Stive Kotowske: Phrases we hear all to often- “We love your work, but we could never afford for you to do our project” and “My project was small and I didn’t think you would want to do it”.
Both couldn’t be farther from the truth. What many companies want you to believe is that you must give up quality in order to meet a lower budget.
It is our belief that trimming some of the fat, while keeping the
overall quality is a better way to meet the budget.

ECN: Are Custom Cabinets Really Better Than Stock Cabinets?


SK: A wine connoisseur might enjoy a custom wine cooler while a gourmet chef may require additional storage and counter space.
Custom cabinetry is when a family who often cooks for large groups might need extra sinks, an island cooking surface or two ovens.

ECN: Is The Investment Worth It?

SK: Custom cabinets often feature stronger fasteners and re-enforced joints where production cabinets are engineered to the lowest required strength standards.

The kitchen truly is the heart of a home. It is where families gather during holidays, where guests mingle and where kids grab a quick snack after school. It is no wonder, then, that families often strive to make their kitchens a true reflection of their own personal style. Destin Custom cabinets give families the flexibility to be original with their kitchen space and stretch the limits of style and function.

 Before you go on to the Design Studio website, here what Owner, Stive Kotowske told us, we thought was worth mentioning:

…While we are very good at large projects -small projects are equally rewarding to us.

From a single bathroom to a complete home remodel; we’re interested.

We offer a range of products to fit nearly ANY budget; from standard to
exclusive – and from typical to exotic.

The best way to know if we will meet your budget is to give us a try.


The best way to get the best design is to share your budget number with us so we can do as many extras as your budget affords rather than giving you a watered-down design just to get a bid in your hands.

This is the way to approach a project.

We form partnership with our clients in order to create designs that are
functional and aesthetically pleasing.

Who knows, your ‘budget’ kitchen just may be the next  Award Winning design…

Visit this fine cabinet maker online at: www.the-design-studio.net

“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.

Make your home remodeling project pay for itself – and then some.

Home makeovers look so easy on TV. Designers sketch a few ideas on paper, bring in a crew in matching T-shirts, and presto: The house is ready for Architectural Digest.

In reality, remodeling projects are a lot more daunting to the average homeowner. Whether you’re remodeling your primary residence or an investment home, you’re likely to be overwhelmed by decisions:

Where do you begin? How do you decide how much to spend? Do you make décor choices based on what you like or what you think buyers will like? And how do you know what they will like?

“Home remodeling is the best way to protect what is for many their largest investment,” said Vince Butler, chairman of the National Association of Home  Builders’ Remodelors Council.

Home remodeling and improvements totaled a record $275 billion in 2008 – up by almost 15 percent from the previous year.

Fact is, most homes need a little touch-up before going on the market. Your home might just need cosmetic changes – new paint or carpet – or it might need an additional bedroom to compare favorably with the other properties in your neighborhood.

Picking a Project

How do you decide where to begin? The Remodelors Council suggests that you “keep up with the Joneses.” When searching for project ideas, it recommends looking at amenities of other homes in the neighborhood. Building an addition may not be a sound investment if yours is the first on the block, but it would be good idea to add more space to your house if yours is the smallest in the area.

On the other hand, while you may want to have the best house on the block, the return on your investment diminishes if your home becomes the most expensive in the neighborhood. For instance, if all the homes on your block have a carport, you might not recoup the cost of adding a garage.

Kitchens and bathrooms consistently are rated the best places to spend your remodeling dollars. In the trade magazine Remodeling’s survey of 2008 remodeling jobs, the average mid-range kitchen remodel cost approximately $44,000 and delivered a 91-percent return on investment at resale. The average mid-range bathroom remodel cost approximately $10,000 and delivered a 102-percent return on investment at sale time. The more you spend, the less return you’ll see. For instance, an “upscale” kitchen remodel – costing approximately $84,000 – will only reap 84 percent of its cost at resale.

Donald Baranowski(850-685-6048) of  Coastal Builders of NW Florida Inc., based in the Destin area, said that while kitchens and baths also are the most popular remodeling jobs for the Emerald Coast region, his company is seeing a lot more additions being built.

“It’s probably because people aren’t selling, so they’re building on to their homes,” he said. “That makes a lot of sense when it’s not worth it to move.”

You also want to take a long, hard look at your home and decide which areas are most likely to cost you money in the eyes of a potential buyer. Those areas need to take top priority. For instance, have a termite wood-rot inspection performed and prioritize any required repairs.

Floors are a good investment – and bad floors tend to drop the value of a home quickly. If your carpets are worn, consider wood or tile floors. At the very least, install new, neutral carpet in a current style.

If you’re planning to resell your house, avoid too much customization of any individual space. Potential buyers need to be able to envision the home as they intend to live in it. A well-designed fourth bedroom could be an office, workout room or home theater, depending upon who’s looking at the space.

Also think carefully before deciding to add a swimming pool to your home. A pool attracts some potential buyers, but turns away others who do not want the liability or maintenance responsibility.

DIY or Hire a Pro?

As easy as they make it look on TV, the decision to do it yourself is a big one. The enthusiasm that propels you through the early stages of the project is likely to desert you if you aren’t comfortable tackling some of the more frustrating aspects of home remodeling.

Of course, this decision depends on your experience, the type of project you’re planning, and your time and tolerance for living with construction. If you’re just planning to repaint and replace some doors and fixtures, it may well be an ideal project for your free time. However, if you’re planning major electrical or plumbing work or adding a room, you’ll want to make sure your expertise matches the job. The National Association of Home Builders has a great checklist on its Web site — nahb.org/remodel — to help you determine whether your are destined to do it yourself.

It doesn’t have to be an “all or nothing” scenario. You might find that there are some parts of the project that you feel comfortable doing yourself – such as building shelves or replacing the hardware on cabinetry – and you just want to bring in a pro for the trickier aspects of the job requiring more-specialized expertise, such as foundation work or installing sheetrock.

If you hire a contractor to oversee your remodeling project, the National Association of Home Builders’ Remodelors Council advises you to look for one with the Certified Graduate Remodelor (CGR) designation. This designation indicates that the contractor is well trained on the particular challenges that regularly occur on these kinds of jobs and has the expertise to deal with them.

The National Association of the Remodeling Industry (NARI, nari.org) also has a searchable database of certified local contractors. Ask friends, neighbors and your local hardware store for recommendations, and speak to other people who have done work on your home, such as plumbers and gardeners.

Ready, Set, Renovate

Now that you’ve chosen your project and have a pretty good idea about who will be doing the work, it’s time to dig in and get started. There are a few steps you should take to ensure that your project flows smoothly.

Make sure you look into zoning regulations before you start a remodeling project. The local planning office and/or your housing association will be able to tell you which renovations are permissible, as well as which permits you will need.

Once you know which projects will offer the greatest return on investment, you can make a more informed decision about how much you are willing to invest in your investment. Most people finance their remodeling projects by borrowing against the equity in their older home – an attractive option because the interest on these loans can be tax-deductible.

Make sure your budget is detailed, including all the materials, labor costs, permitting fees, etc., that you anticipate. If you have hired an expert to manage or complete the job, make sure that he or she provides you with this kind of detailed budget, and go over each line item to ensure that you understand how your money is being spent. The NARI suggest that you set aside about 10 percent to 20 percent of your total budget for unexpected costs and miscalculations.

“Pick out everything ahead of time,” recommended Don Baranowski. “As you get to the end of the project, you’ll just be ready to get your house back. If you then have to go and order your faucets and fixtures, it can hold everything up.”

At Coastal Builders of NW Florida, clients are provided with a selection sheet to help guide them through the process of picking out everything needed for the project.

As you go through your line-item budget, one way to stretch your finances, suggested by the National Association of the Remodeling Industry, is to consider how labor-intensive some design features might be. For instance, laying a ceramic tile mosaic backsplash would be costly compared to a backsplash laid with conventional-sized tiles.

Develop a schedule for your project – but leave room for flexibility. Weather problems and other delays can throw off your timing, so try not to schedule your finish date too close to the holidays or other major events.

Maximizing Your Resale Value

Ultimately, you want your renovations to reap big rewards in the resale. Even if you have done the majority of the remodeling yourself, you should bring in a professional real estate agent to prepare your home for potential buyers. He or she will know how to present each room in the best light, and can make additional suggestions about small “fixes” that will improve your home’s chances of a successful sale.

Sometimes your home or condo just needs a facelift instead of a major remodel. And even if you completely remodel your kitchen, there may be other rooms in your house that just need a little TLC. A few small, inexpensive touches can make a big difference in a buyer’s overall perception of your home.

For instance, if you aren’t prepared to remodel your bathroom, at least replace the old shower curtain with something new and bright. One of the least expensive, yet most effective, ways to prepare your house for the market is to repaint it  – inside and out.

Paint or replace a room’s trim or add crown molding, suggested  Destin Real Estate agent Agata Grudzinski(850-659-3027), if the design and style of the house accommodates it. Remember: When choosing paint and design styles and colors, neutral is best.

Agata also recommends replacing electrical switch plates in a home.

“Over the years, they get grungy or painted over,” she said.

And speaking of brightening a room, check all your light bulbs, she said, and replace any that are burned out.

Your front door makes the first impression on potential buyers. Replace any doors that have been damaged over the years, said Agata, and/or install new door handles for an updated look.

Don’t forget the front yard. Be sure that siding, paint, landscaping and other outside areas are acceptable. Plant a few flowers. If the trim around the windows and doors is peeling, paint it. Repair cracks to the sidewalk and/or driveway.

Odor is a major issue with buyers.

“If you smoke or allow others to smoke, the home will be much harder to sell,” Agata Grudzinski said.

If there’s a smoker in your house, consider professional cleaning, including carpets, to get rid of all smoke odors.

“And if you smoke, smoke outside while the house is on the market,” Agata added.

Do you have pets inside? Pet owners often are unaware of the fact that people who don’t have pets  – or worse, have allergies  – are far more sensitive to pet odors. And the odor issue extends to “perfumes” as well. Just because you like the overwhelming scent of cinnamon potpourri, that doesn’t mean your potential buyer will. Go for a neutral scent indoors.

While nobody is perfectly neat all the time, you must be mindful to keep your house clean and ready to be shown at any moment.

“There’s nothing more off-putting than sinks or tubs that are grungy,” Destin Real Estate Agent said.

Keep granite countertops and bathrooms clean and shiny, and clean all your windows to maximize the light in your home.

Eliminate most of your family’s personal items from a home you plan to sell, because you want the buyers to be able to picture themselves there. Clean off countertops to give the illusion of more space.

Finally, celebrate your successful remodel and polish with a day out of the house – and plan your celebration for the day that your real estate agent schedules your first open house. Give your buyers a chance to imagine themselves relaxing in your living room, cooking in your newly remodeled kitchen or barbecuing in the back yard.

Meanwhile, you can be out hunting for your next dream house.

MAKE SURE THE CONTRACT with your professional remodeler includes:

• Contractor name, address, telephone and license numbers • A list of what the contractor will and will not do – for example, the tasks you have chosen to do, such as painting or demolition

• A dated copy of all drawings and diagrams. If changes need to be made during the project, record them in these documents and have both parties initial and date them.

• Start and finish dates

• The times work will start and finish and the days that workers will be at your home

• How change orders will be handled

• A warranty for one year

• A statement of how the contract can be canceled

• Any agreements that were made orally should appear in the contract

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.