No one loses in battle of the sexes

Technically, the women won the Battle of the Sexes cook-off at Cru on Nov. 15, but there weren’t any real losers at this delicious event.

The CRUSH magazine-sponsored dinner pitted chefs Gloria Cabral-Jordan (Trattoria Café Napoli), Rosa Kim (Origami) and Melissa Talmage (Sweet Melissa’s), against Harold Balink (Cru), Reiner Drygala (Bistro 41) and Martin Murphy (Chef Martin Creative Catering).

Shannon Yates, who recently joined forces with Mr. Balink to revitalize Cru, presided as master of ceremonies.

The fun began with the chefs riding up to the restaurant on the backs of six Harley-Davidsons. Later, in an effort to garner support among the women in attendance, the male servers delivered Mr. Balink’s seared tuna surprise topless — the servers, that is, not the tuna.

Diners worked their way through scallop, tuna and beef dishes from each team, followed by banana pecan strudel, a mini date Napoleon with port reduction and green tea crème brulee from the women and a mélange of dried fruits and vibrant cheeses from the men. Of course, all courses were accompanied by plenty of wine.

Above, Origami Chef Rosa Kim plates her Cajun sushi sashimi and left, Chef Martin Murphy, of Chef Martin Creative Catering in Bonita Springs, prepares portions of filet for his dish, during the Battle of the Sexes dinner at Cru. Guests voted by placing their dessert forks in the men’s or women’s pots. Besides allowing the chefs to have some fun, those who attended enjoyed a great dinner. In addition, a portion of the proceeds are being donated to Blessings in a Backpack, the local charity that supplies backpacks filled with food to area schoolchildren.

It’s exciting to watch talented chefs pool their energy to create an event of this caliber. Congratulations to the chefs, Crush and Cru.

KAREN FELDMAN/FLORIDA WEEKLY Shell Factory expands restaurant

Capt’n Fishbones Seafood and Steaks is the new name of the restaurant at the Shell Factory and Nature Park. While it’s long been known as Cap’n Fishbones, the lengthier moniker reflects an expanded menu that includes hand-cut steaks along with creative toppings and garnishes created by Chef Michael Mercantonio. The restaurant is open 11 a.m.- 8 p.m. Tuesday, Thursday and Sunday, and 11 a.m.-9 p.m. Friday and Saturday. The Shell Factory and Nature Park is at 2787 N. Tamiami Trail, North Fort Myers. Call 995-2141 for details. Snook Bight adds sushi chef

Bayfront Bistro has added sushi to the menu, bringing on Chef James McGonigal, a sushi specialist and former instructor, to create it.

Mr. McGonigal trained at Le Cordon Bleu in Mendota Heights, Minn., and Thai Sushi & Cooking School in Bangkok, Thailand. He has worked with New York chef’s Gerry Hayden and Jean Georges, among others. He also taught the art of sushi at Rylee Mac’s Market and Cooking School in Durango, Colo.

Above, Snook Bight Sushi Chef James McGonigal. Right, “Charlie and the Chocolate Factory” at The Ritz Carlton, Naples. COURTESY PHOTO Speaking of Bayfront Bistro and Snook Bight Yacht Club & Marina, in which it’s located, the inaugural All Aboard Against Breast Cancer fundraiser held there recently garnered $70,000 in donations for the Southwest Florida Affiliate of Susan G. Komen for the Cure. The fundraiser included a wine dinner and auction, boat show and waterside festival.

“The best thing about these events was that it gave not only our team, but our partners and customers the opportunity to get involved in supporting this important cause,” says Snook Bight President Joe Yerkes. “The Komen affiliate board and I are already looking forward to the second annual event next year.”

Willy Wonka rocks The Ritz

The Willy Wonka chocolate factory made famous in Roald Dahl’s classic tale, “Charlie and the Chocolate Factory,” comes to life at The Ritz-Carlton, Naples this holiday season.

Willy Wonka weekend begins with a special premiere from 5:30-8:30 p.m. Friday, Dec. 18. Guests who buy golden tickets will enjoy a themed dinner buffet and a question-and-answer session with the son and daughter-in-law of the late author. Theo and Maddie Dahl, of Naples, will answer questions and sign copies of the book.

From noon to 2 p.m. Dec. 19 and 20, there will be surprises for kids of all ages, including a flowing chocolate river and fondue dip, Bubble Trouble, Powder Pucker, the chance to decorate cupcakes, frost gingerbread men and sample all manner of candy.

The Dec. 18 event is $95 for adults, $85 for children 12 and younger. The Dec. 19 and 20 events are $55 for children ages 12 and younger, $40 for adults.

Other festive holiday events include the traditional Teddy Bear Tea, running Dec. 19 through 30 in the Lobby Lounge and a New Year’s Eve Family Carnival at the golf resort.

The Ritz-Carlton is at 280 Vanderbilt Beach Road, Naples. For reservations and details, call (239) 598-3300.

Vapiano offers football alternative

Monday-night football widows should consider what Vapiano is offering just for them.

From 6 to 11 p.m., it’s Martini Mondays, with $5 martinis, $3 well drinks and $3.50 house wine, discounted appetizers, a special bar menu and a disc jockey.

“The guys have their Monday night football and we just wanted to offer ladies a chic alternative for great Monday evening entertainment,” says Martin Luible, managing partner of Vapiano Florida.

The men, of course, are welcome to stop by after the game. Vapiano is at Gulf Coast Town Center in Estero.

Cook classes crop up all over

 The Flying Pig will hold holiday baking classes for adults and kids in December. For the 7- to 14-year-old set, there are gingerbread baking sessions set for 2-4 p.m. Sunday, Dec. 6 and Dec. 13. Each $30 class is limited to 10 children. Then there are adult cookie exchange sessions set for 6-8 p.m. Tuesday, Dec. 1, and Wednesday, Dec. 9. Participants will bake, sample and then take home three dozen to four dozen cookies. It’s $35 per person. Adding to the festivities will be Rudolph the Red-Nosed Reindeer cocktails. Space is limited but more classes will be added if there’s enough demand. The Flying Pig is at 7970 Summerlin Lakes Drive, Fort Myers. Call 337-3744 to reserve a spot.

 Chef Brooke Wagenheim starts weekly cooking classes on Tuesday, Dec. 8, at Chef Brooke’s Natural Café. They will run 6-7:30 p.m. and will include a cooking demonstration and meal. The cost is $25 per person. The café is at 1850 Boy Scout Drive, Fort Myers. Call 332-2433 for reservations. (Also, the café has added Sunday brunch, serving from 10 a.m. to 2 p.m.)

 Andy Meltz, owner of Andy’s Island Seafood in Matlacha, will hold a series of seafood cooking classes. Sessions start at 7 p.m. on Dec. 11, Jan. 8, Feb. 12, March 12 and April 9. It’s $25 per class, including food and wine. A portion of the proceeds will benefit the Animal Refuge Center and the Clinic for Rehabilitation of Wildlife. Andy’s is at 4330 Pine Island Road. Call 283-2525 or check the store’s Web site — www.andysislandseafood. com – for details. 