Chef has fun in the kitchen at Cru

Familiar face takes charge of Cru kitchen

Anyone who has dined at Cru over the past couple of years will likely know the smiling face of Richard "Richie" Wilim. He moved from sous chef to executive chef earlier this month with the departure of Brian Roland, who heads on to the new M Waterfront Grille in Naples.

Wilim's already put his mark on the restaurant's menu with dishes that express his philosophy of food.

"I like to have fun," he says. "I keep it pretty simple and use complementary ingredients. I try to get the best ingredients I can. I don't want to cover them with crazy sauces."

Among his favorite dishes on the new menu are caramelized diver scallops with rock shrimp and cauliflower risotto, pine nut relish and a light fume, and the Colorado buffalo tenderloin with a brandied peppercorn sauce.

He's also baking the breads and desserts and trying to keep the executive functions from interfering with his time in the kitchen. "I want to be in there showing the staff I'm going to work harder than they are. I believe in leading by example," he says.

Chef Richie Wilim He'll be conducting the monthly Crusine cooking classes as well. The next one is set for 1 to 3 p.m. Sunday, Oct. 19. The theme: Oktoberfest. Other upcoming events include: Sept. 25, the first 100 women to register at Cru for Ladies Day Out (that's Oct. 23) get a $20 gift certificate for use anywhere at Bell Tower and a champagne cocktail; and throughout October anyone who buys a Mulligan cocktail is entered into a drawing for golf prizes with donations going to Partners for Breast Cancer Care.

Cru is in the Bell Tower. It's open for lunch and dinner Monday through Saturday. Call 466-3663.

Have hibachi, will travel

Erwin "Kawasakee" Ridwan of Cape Coral has entertained and fed customers at Kumo, Tokyo Bay and Sakura steakhouses, among others. Now the young hibachi chef has struck out on his own with an idea as hot as the surface on which he cooks.

His new business, Private Hibachi Chef, brings the fun and flavors of hibachi dining to home parties. The menu is divided into the Ninja, which serves two to five people; and the Sumo, for parties of six or more. There's a selection of appetizers, such as shu mai, gyoza and, on the Sumo menu, tataki, negimaki, tempura and soup; as well as numerous entrees, such as duck, calamari, scallops, salmon, tofu, filet mignon and lobster tail. Five-course dinners can be ordered with sake and come with or without servers. Prices start at $250 for dinner for two (including sake).

Having also worked for his mother, who had a catering business in New Hampshire, he's well-versed in the intricacies of catering and can easily handle large parties as well as small gatherings.

"When I worked at restaurants, lots of people asked if I could come to their house," he says. "Now I can."

Check out his Web site at www.PrivateHibachiChef. com or phone him at 789-7144.

Chefs shine at annual March of Dimes event

The 19th annual Signature Chefs Auction for the March of Dimes took place Saturday night at Sanibel Harbour Resort & Spa. I was pleased to once again serve as a judge along with several of my foodwriting peers and other local personalities.

The fundraiser supports the charity, which helps fight birth defects, and has evolved into one of the signature social events each year. The 12 restaurants that provided the food went all out to embrace the around-the-world theme with dishes from places such as Fiji, Japan, France, Mexico, the United States and some that melded cuisines from more than one locale.

And now, the winners:

Fine dining: Blu Sushi, Fort Myers and Naples, first place; Pearl, Cape Coral, second

Upscale casual: The Timbers, Sanibel, first; Hogbody's Beach House, Cape Coral, second

Dessert catering: Irresistible Confections, Fort Myers

Table display: Hogbody's, first place; Parrot Key, Fort Myers Beach, second

People's choice: Bistro 41, Fort Myers.

Rene's opens second restaurant

Rene's Restaurant on McGregor Boulevard has been a popular lunchtime haunt for decades. (If you've never had the carrot cake there, it's worth a special trip.)

Now owners Rene and Barbara Turgeon have opened Rene's on Winkler, serving buffet style dinners 4 top 10 p.m. Thursday through Saturday and Sunday brunch from 10 a.m. to 2:30 p.m. There's a full bar, with a lounge, appetizers and live entertainment.

"Though many might think this is an odd time to open a new restaurant, Barbara and I see this location as a way to serve our customers who have long been asking us to expand our menu and offer dinner selections," Rene Turgeon says.

The restaurant is at 7050 Winkler Road, just south of Cypress Lake Drive, in Fort Myers. Call 489-4424.

Rene's on McGregor