M Waterfront’s Summer Chef Series- Foie Gras Theme with IM Tapas Chefs

I was lucky, really lucky,  to reserve one of the last sunset seats at M Waterfront Grille’s Summer Chef Series on Sept. 19th, 2011 for the special six course Chef’s dinner centering around the featured ingredient of foie gras. Because of their fine cuisines, I’ve been a frequent diner and happy camper for years at Executive chef Brian Roland’s M Waterfront Grille, and also at chefs/owners Isabel P. Polo and Mary Shipman’s Spanish- oriented bistro, IM Tapas. Who else but Chef Brian would have combined their different styles into shared culinary creations, culminating in one over-the-top evening? This dinner quickly sold out to over sixty food lovers, many of whom were repeat diners at the previous Chef Series dinners. The diners who added the $45 wine pairing option presented by Augustan Wine Imports were very pleased with their choice. 

Chefs Mary Shipman, Brian Roland, and Isabel Pozo Polo

 Sunset dining at M Waterfront Grille is a treat, seated by the broad expanse of windows on Naples Bay. Relax and watch small boats go by, or an occasional dolphin- it’s a magical time of day. Add the warm autumnal indoor décor and just-low enough lighting for dining, and it’s a perfect stage for amazing meals.

Whether the evening was characterized by the “Battle of the Sexes” or “vive la différence” is up for grabs, however the three not-shy chefs were all hugs and high fives as the evening progressed! Much like a duck going quickly across water, the chefs’ calm demeanor to diners probably did not reflect any furious duck-paddling in the kitchen needed to get six courses out to 70 diners in a timely manner!
The chefs described each food course before serving. At the next dinner, each paired wine could also be expounded upon.

Chefs Isabel and Mary led with Fois gras milkshake shooters on one side of the plate-unlike anything you’ve ever had at DQ or your favorite soda shop.

IM Taps Foie Gras Milkshake; M Waterfront's Foie Gras Demisphere with Port Wine Gelée

 The rich shooter shake of luscious foie gras, cream had a touch of coffee  held a hidden surprise-the pool of  fresh raspberry reduction/gastrique/vodka at the bottom. Wow! Most of the other diners could have nursed a shooter or two of this ambrosiacal aphrodisiac, er, milkshake all night! This was topped with a Catalan pa amb tomàquet- a traditional Spanish toasted baguette slice topped with a puree of roasted tomato, roasted garlic and olive oil, then drizzled with foie gras beurre noir- the French style nutty-accented browned butter.

    Chef Brian rose to their challenge-his side of the plate was graced with a picture perfect foie gras demi sphere, served atop a Port wine gelée with sautéed apple espuma (foam), crumbled hazelnut dust and topped with tangy micro basil.

 A refreshing light contrast between the rich foie gras and the wine gelatin’s fruity taste and texture!

One of the best parts of wine dinners is meeting new friends-foodies. I was so fortunate to meet David and Kate Albers, two food lovers who honeymooned in Paris-how much more romantic can a couple be? Jim Greely of ABC Fine Wine and Spirits is one of the most passionate and knowledgeable wine mavens I’ve met. He has a down to earth way of sharing a complex subject in a way that left us eager for him to come teach a wine education class at one of Naples ABC stores.

Jim, Chef Brian, Kate and David

Chefs Isabel and Mary next countered with an addictive gem; roasted black mission fig “Sushi”, stuffed with a light foie gras mousse. The brandied mousse reminded me of umami-rich uni- the savory sweet and a touch salty sea urchin roe delicacy.

 The herbal touches of thyme, bay leaf and brandy’s depth let one quickly know that this was more than any surf or turf. The orange deep fried pickled ginger slices have a sweet sharpness and mild heat. (I’d buy a bag and eat them like potato chips, or, hmm, try to fry a batch at home.) A full bottle or two of Jumilla Olivares Monastrell seemed to have been reduced to a few blissful ounces, then artfully drizzled on the "sushi." The paired glass of Cava Naveran, Dama, from Spain's Penédes region gave a sparkling fresh mix of summer fruits and minerals-a fittingly fine vintner’s counterpoint to foie gras “sushi”.

Eight servers emerged as a team, serving all dishes to an entire table of eight simultaneously. The octet repeated this ballet for all courses and tables. (BTW, This is usual service at the Ritz Carlton.) I only wish other restaurants would take note. When a server serves first three diners at a six place table, making the other three diners uneasily wait till they are served minutes later, the first three diner’s dinners have by then lost heat, and  they have lost a bit of enthusiasm for the restaurant. When restaurants have such hodgepodge service, I choose to not return, and happily tell others of the restaurant’s thoughtless serving style. When chefs fire all of a tables dishes to be delivered simultaneously, and service delivers the dished to the diners simultaneously, you know you’ve been blessed by a professional, caring staff.

Chef Brian fired a broadside (pun intended) at the dynamic duo of Isabel and Mary with a brilliantly named trio called, “Duck, Duck, Goose! “Ménage à Foie.”

The duck fois gras crème brûlée was a lasciviously creamy blend of two favorite dishes, with the gustatory pleasure heightened by a topping of vanilla salt, lavender-sugar and Naples Honey’s honey in a lacy crystallized honey crisp. We’re talking major food porn, here. Unabashed aphrodesiacal delights. Shouldn't this Viagra-like dish be sold only on Valentines’ Day?

In the center of the plate, the duck prosciutto-wrapped summer asparagus’s taste was further heightened by Ermitage Triple Cream cheese, quince jam, and a drizzle of foie-Champagne vinegar vinaigrette. OMG!! The accompanying crisp, fruity Ladera Sagrada Castelo do Papa Godello, Valdeorras, Spain ’10 was a superb match for this foie trio. (Valdeorras means “Valley of Gold.”) It’s hard to match wine for asparagus. This golden Galician Godello grape gem from Spain’s northwest corner has Viognier –type floral and citrus accents, and retails for under $18. ABC’s Jim Greely pointed out that when in doubt, a Sauvignon Blanc is a very good pairing for asparagus, artichokes, or other unruly vegetables.

The goose foie gras torchon mini-tower (on the right, above) is a sliced pâté cylinder on a semi-frozen slab of goat cheese panna cotta, which rests on a crisply-toasted pumpernickel bread round. This Lilliputian lily is further gilded; topped with tomato marmalade and granular sea salt. “Oh my gawd! This is to die for” says one swooning dining companion. What a trio!

Dining is a social event, and I was happy to also talk with Executive Chef Christopher Cassel, Founding President of the Southwest Florida Chapter of the American Culinary Federation of Fort Myers, and Fort Myers’ Chef Jacques Perry-welcome tablemates.

Visiting from Fort Myers-  Chef Perry, and Chef Cassel

 Chefs Isabel and Mary came back with a “bubbleicious theme” to accompany their crisp skinned roasted Chilean seabass and seared foie gras, with tender sliced fennel. This was accented with bubbles of delicate sparkling Rosé cava vinaigrette with foie butter, and a Cava foam. The surprise bubble in the spoon was crafted of oyster juices, spherized by simple application of molecular gastronomy’s alchemy.

Chef Brian’s grilled filet mignon was cooked to ideal medium rare, sliced in half and topped with a perfectly scored and seared medallion of foie gras.

This was placed on crisp brioche French toast that was dipped in a foie custard then pan-seared. (Make that French toast at home!) The plate was garnished with succulent meaty roasted fresh wild mushrooms and sage. A brown butter-sweet corn and truffle buttered popcorn cream sauce was a welcome treat, with fresh popped corn and edible flowers completing a beautiful plating. The diners at my table all flipped over the amazing tastes of the synergistic combinations, which tasted far better than I can describe.

Dessert was a collaboration between the three chefs. “Foie gras three ways” is not a usual dessert course. The chocolate dipped Foi-E-Claire, was piped with a mousse of foie gras, brandy and cinnamon. The foie gras ice cream (a killer frozen creation with rich cream and sugar) was sprinkled with foie gras sugar and topped with garden-fresh mint.

A whispy cloud of foie gras cotton candy with liquor-macerated fresh berries on a smear of caramel ganache completed a fantastic dessert of a lifetime, accented with a nice glass of Vouvray. Yes, a Sauterne, Barsac or Muscat would have been a traditionalist’s predictable choice-this dinner was anything but predictable!

Bottom line- this and other Summer Chef Wine Series are a steal of a deal- five courses of heavenly food for $95, and I recommend adding the $45 wine pairing to make for an out of this world evening. The sixth and final of the Summer chef Series is October 17th, featuring guest chef David Speegle of Naples Roy’s Restaurant. The theme is quail eggs. Make your reservations for M Waterfront Grille now.

Visit IM Tapas for top quality tapas, heavenly stuffed squash blossoms, superb paellas, whole Mediterranean sea bass, Spanish wines and more-it’s clearly one of my favorite bistros in Florida. The tapas are the equal of or exceed the quality of tapas I’ve tasted in Spain.

M Watefront Grille 4300 Gulf Shore Blvd., Naples, 263-4421, www.mwaterfrontgrille.com

IM Tapas, 965 4th Avenue North, Naples, 403-8272, Imtapas.com

M Waterfront Grille Sets the Pace with Summer Chef Series - Focused Five Course Fine Dining

M Waterfront Grille, Naples Bayside magnet for delicious dining, becomes even more inviting this summer.

Since Executive Chef Brian Roland arrived in Naples in 2008, taking the helm at the formerly lackluster Maxwell’s, his refreshing cuisine and owners Peter and Chris Sereno’s sleek décor let their newborn M Waterfront Grille easily cruise past many lesser restaurants. These bold changes and the lovely wide Bay view has made "M" one of my favorite dining spots. Chef Brian has now come up with a Summer Chef Series that makes "M" even more desirable!

Chef Brian invited top chefs from other restaurants to co-host, and prepare great dishes with him at monthly Summer Chef Series Wine Dinners. Each guest chef prepares two dishes, and then collaborates with Chef Brian on dessert. To sweeten the pot, they ideally use one featured theme ingredient in all the dishes. The first dinner on June 27th, featuring pork, with Handsome Harry’s Chef Tony Biagetti, was a hit.

I was over the moon at the second, July 25th dinner with superb guest Sea Salt Owner/Chef Fabrizio Aielli.

M Waterfront Chef Brian Roland, Sea Salt Chef Fabrizio Aielli

                           
Why treat yourself to a memorable wine dinner, when cheaper two-for-one dinners abound? A chef’s multi-course wine dinner is a great deal-you to get a wonderful sampling of a top chef’s creatively prepared and plated best cuisine at a very good price. At $95 per person and $45 additional for wine pairings, everyone I talked to after my M Waterfront meal agreed that the cuisine, service and ambiance made for a superb deal and a wonderful evening to remember.

The Sablefish themed Chef Series dinner started with an amuse bouche of sized portion of crispy sablefish brandade, paired with a unique milkshake. Ever had sablefish, also known as Pacific black cod? It tastes like a first cousin to Chilean sea bass, only with more flavor and a slighter sweet taste.

Looking like a toasted ravioli, a small puff pastry is filled with a light brandade, or mix of sablefish with olive oil and touch of potato. It’s a perfectly sized appetizer- one delicious bite. Perfectly executed, the artful contrast of the flavorful hot savory brandade nestled in its light crisp pastry is a bite sized delight. To gild the lily, er pastry, it’s topped with an accenting dollop of tomato-sage jam and Meyer lemon confit.
     Ah yes, the milkshake cup on the right side of the plate. This is not your mother’s milkshake-you’ve probably never had a fish milkshake, either! This blend of warm white chocolate, milk, cream, sablefish and black truffle essence is the equal of any top seafood bisque; an over the top creation! It’s also a brilliantly clever use of the sablefish.

Chef Brian served the first appetizer, a colorful plate with a mound of smoked sablefish-blue crab salad, accented by the unique tastes of a parsnip, artichoke and apple purée, lightly topped with a light green baby mache foam.

For contrasting texture, he added crisp fingerling chips and a bulls-eye slice of candy-stripe beet.  Then he accented the delicate tastes with crystalline grains of Fleur de Sel. Garnished with tiny vegetables from Chef’s Garden, it’s a picture-perfect delight.

Chef Fabrizio practically stole the show with the second appetizer.

 Diners were amazed, then transfixed, as the sea urchin cappuccino, Mount Vesuvius-like, bubbled up and over its cup onto their plates!

Billy took photos!

 It reminded me of my sixth grade science fair project- a desktop-sized volcano spewed clouds of pyroclastic green ash and flames. Chef Fabrizio wisely uses super-cold dry ice instead, to fuel his cappucchino cauldron.
    This explosive appetizer was accompanied by strips of creamy yellow sea urchin eggs topped with savory crisped Colonata lardons. A fluorescent sablefish carpaccio was overwhelmed by torrents of briskly bubbling sea urchin foam. The lush risotto, made with Acquerello rice, the “Rolls Royce” of rice, was the real culinary star. Lightly blended with melted cheese, it’s a superbly made risotto. This paired well with Dr. Loosen Red Slate Mosel, 09, a refreshingly dry,  yet fruity Riesling.

Chef Brian’s entrée course featured a succulent seared slice of curried sablefish, topped with microgreens, and accompanied by a molten truffled lobster-filled crisp potato fritter. The combination is a knockout! It got better with two separate bite-sized crescents of “Jersey Corn” custard brûlées, wilted spinach and salsify for color, and a pipette of reduced wild mushroom liquor to sprinkle ad libitum.

My sainted mother never cooked for her three sons like this! Alas, she also cooked long before the paired Domaine Serene Rosé wine was a glint in Ken and Grace Evenstad’s eyes.

Chef Fabrizio’s contrapuntal entrée started with a tease. First, we tasted the porcelain spoon’s pale extra virgin olive oil dust, yes, olive oil dust, savoring its ethereally freeze-dried richness. Then we sprinkled it over the heavenly orange-agave broiled sablefish, and were finally allowed to taste the fish.

The fish truly “melted in your mouth.” It was accompanied by earthy morels, bright green fava beans (sans liver and a nice chianti), slivers of duck confit and baby beets. The rich, saffron-yellow lobster sauce was superb-nary a drop was left on a plate! A glass of 2009 Ferraton Pere et Fils Cotes du Rhone Samorens Rouge, was a gem of a wine pairing.

Two keys to a great multi-course dinner are portion size and pacing. The goal- diners leave satiated, not stuffed, so they return for another dinner! The two chef’s proper portion size and relaxed dinner pacing ably accomplished this.

The two chefs' dessert was either a resounding success for its creativity, or an abject failure for its utter lack of sablefish. Confession: I really can do without a fishy dessert. Nearby diners were also happy and pleased at the fish's absence. The servers first scented the air with whiffs of rose petals and lime rind. We were then served with a hamburger and bun topped with poached egg, a side of fries, ketchup, and cup of mustard. That's no big deal-my mom could serve that up while sleepwalking!

A quick bite of the burger proved otherwise. The burger's beef  was a luscious chocolate mousse cradled in a brioche bun, topped with a coconut and mango puree fried egg. The golden fries were crisp sweet biscotti. The two condiments were a soft gelato mustard, and a rich raspberry ketchup! Oops, that dessert’s out of my mom’s league!

Summertime is my favorite time to dine in Naples. I relish not having to wait for a table, servers can give attentive care to diners, and dining rooms are not crowded or noisy. The 60 diners left happy-some reserving for the next dinner.

Treat yourself to a wonderful M Waterfront culinary evening with Chef Brian and guests! The next Chef's Dinner at M Waterfront Grille is August 29th, with Campiello and Café Lurcat’s Chefs Vincenzo Betulia and Mike Mueller working with Petrossian caviar. Then, September 19th features IM Tapas top chefs Isabel Polo and Mary Shipman with Foie Gras. The last dinner has Stoney’s Steakhouse’s serenading Chef Eric Delano crafting quail eggs on October 17th. These are dinners and evenings to treasure.
Call 263-4421 for reservations, 4300 Gulf Shore Blvd, Naples, mwaterfrontgrille.com

Summer Chef Series July 25th Chefs and Cooks

Chef Brian Roland Wows American Culinary Federation

I just dined at M Waterfront Grille, and the quality gets better and better. Somedays I go for drinks, or sit by the bay, watching sunset's pastel palette paint the building.

Tonight, Exec Chef Brian Roland had a tough crowd to please, some 40 chefs and others in the restaurant biz, as he hosted the Amercan Culinary Federation'(ACF) Caxambas Chapter of Naples And Marco Island's installation of new officers.

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Chef Ralph Feraco (ex-Pres), Chef Chris Jones (Pres), Linda Furrie (Sec), Ron Landry (Treas)

Able ACF President and Naples Sailing and Yacht Club Executive Chef Ralph Feraco turned over the knife and whisk to incoming President Chris Jones, Executive Chef of The Old Collier Golf Club. Take a bow Ralph, you did a yeoman's work over your term. Chris steps right up to the plate, swinging, with months of activities already planned out. He's the only person I know who has a Thermomix (maybe a pacojet too.) Most of the top chefs in Collier County are members of the ACF.

The chefs volunteer many hour teaching high school and vocational students the ropes. They assist students with thousands of dollars of scholarships. Chefs and students. All work hard. The hours can be brutal, and the rewards many. Co-hosting the evening and making detailed presentations were Atlanta's superb Halperns Steak and Seafood, (Photos below.)

Monster U10 Dry Scallops

Salmon- What a clear-eyed Beauty!

Red Snapper

Fort Myers' highly sought after Denise Muir of Rabbit Run,

Rabbit Run's Hydroponic ProduceJimmy Valentine and William Mattrey of The Fresh Garden Produce explained Rabbit Run's amazing produce. Sysco was represented by New Orlean's raised Ralph, and photographer Lisa. Other key purveyors in the food and beverage business attended. Chefs and suppliers, sharing "secrets", teaching and learning through lectures and demonstrations, inspire each other to stay up to date and improve. You, the consumer or diner, directly benefit. To keep you dining out these days, prices have to please, and quality continue to improve. That's the challenge suppliers and chefs face today.

With 40 hungry and critical top chefs, the heat was on for Chef Brian Roland. Brian whet their appetites with passed appetizers- crisp fried goat cheese balls, and other baked treats.

Chefs Ralph Feraco, Brian Roland, Chris Jones Then Brian brought out the big guns. He slow cooked a whole pig. A heavenly mahogany delight, presented whole, then sliced and served with crisp skin- tender to the bone. Kaboom! I've had a similar treat, puerco asado, marinated in bitter orange juice and garlic, slow cooked by Cuban friends for 6-8 hours, while it bakes in a backyard pit.

His seared U10 scallops were so big- 5 or 6 weigh a pound. They were ocean fresh, sensually light, and beautifully "caramelized". (Technically, this particular browning may neither be caramelization nor purely the Maillard reaction. The jury's still out.)Atlanta's Halpern's Steak and Seafood brought them. They were over the top. Bam! Other delights were fresh organic squash, beans, eggplants herbs etc from nearby Fort Myers as The Fresh Garden, supplies Denise's Muir's coveted Rabbit Run Farm hydroponic produce. Her organic things are bursting with rich flavor. It doesn't get better than this. The chefs, friends and competitors, loved the selections, and congratulated him.

He also served wonderful grilled tenderloin, and sides, such as a Swiss chard creation, poached shrimp with citrus-opal basil sauce, and organic local watermelon salad. Chef Roland earned his peers' and competitors' respect.

Fort Myers Cru's loss has been Naples' wonderful gain.

Brian's insistence on freshness, organics, and seeking out local suppliers opened quite a few other chef's eyes and palates. I'm excited. The chefs instantly "got" the enhanced quality of Rabbit Run's hydroponics. This raises Naples standard, and perhaps others in SW Fla will join Brian and the other ACF members in raising the area's bar for quality. The ball is now in the court of Naples' "steak and potatoes" Midwesterner snowbirds. This past season, they have supported Brian's innovations with their wallets and repeat business. What's good for the customers is good for suppliers as well. It can be win -win in paradise.

M Waterfront Grill

M Waterfront Grille’s successful first month speaks well for a solid season. Maxwell’s on the Bay was previously at the site for 20 years, and had a dated look. Now, with owners Peter and Chris Sereno completely revamping the décor and updating the food, it’s good to go for another 20 years! The setting, right on the bay, is one of the nicest in the area. The interior stylish décor uses warmly relaxing earth tones. All the seats have a wide view of the bay. There’s welcome touches of elegance- tasteful fixtures, and linen tablecloths and napkins.Look around, and spot more ideas that left a keen-eyed interior designer smiling. Patrons dress nice casual and up, with some gents in sport coats. The diner's ages, on our visit, ranged from 3o's and up. This is finer dining, at midlevel prices for Naples.

Chef Brian Roland, previously reknowned as Fort Myers’ Cru’s innovative chef, has kept some old Maxwell's favorites with a modern twist, and introduced many new dishes. His cuisine is "cutting edge Continental cuisine", which means beautifully plated, innovatively paired, and properly cooked foods from the freshest sources-the fresh taste is the proof. Chef de cuisine Ed Marchese shares the vision. When my small party visited, other satisfied patrons told us, “We’ll be back!”

The bar area is open and warm, a great spot to meet friends. There’s a smaller, separate glass enclosed room on the bay that can seat 40, for special events.

We started with the complimentary amuse bouche, a delicious little cup of chilled Cinnamon Apple and Rosemary soup. Delicately spiced, this should be on the regular seasonal menu! Next, the Duet of Florida favorites- a large, cracked Stone Crab claw, and Seared Diver Scallop, over a Papaya, Pineapple, Toasted Pistachio & Wakame Salad, with a light Cane Sugar-Mustard & Citrus Dipping Sauce ($16). Seafood doesn't get better than this, and the exotic fruit salad could stand alone, and get great reviews! We ordered an extra claw.

Service is tops, and nearby servers will assist. This welcome team approach gives you the best experience, unlike at other restaurants. The Chilled Corn & Cauliflower Soup (8) is an appetizer hit, so rich and creamy with puréed roasted corn, and a touch of cream! A crisped Lobster-Grilled Corn Cake is placed in the bowl, then the chilled soup is poured. You get the contrast in textures and temperatures, with a superb soup! A must have! This has great "WOW" factor as it is served in the sombrero-esque bowl.

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I'm more than fond of escargot, and the rich, yet mild tasting Not Your Traditional Escargot (12) is a good blend of wild mushrooms, wilted spinach, Boursin cream garlic sauce and escargot, served on butter brushed French baguette slices.

The Ahi Tuna is rolled in cornmeal and sesame seeds for a unique taste and texture, then seared just right. It is served with fried rice noodles, over fresh cucumber, Napa cabbage and other vegetables, with a carambola and ponzu sauce. A soy dipping sauce is on the side. Like stained glass, there's a triangular hard sugar and soy semi-translucent chip on top, for added delight. Tasty!

We enjoyed the Wente Pinot Noir and the Wyndham Shiraz, by the glass.

The Local Watermelon Salad (8) features both red and sweet yellow watermelon, shaved fennel & red onion, creamy goat cheese crumbles, candied pine nuts and baby arugula, with micro greens and aged balsamic. Worth it to just try the nuances of the yellow watermelon.

M's Organic Fall Salad (10) is a multicolored delight of mixed organic greens, toasted butternut squash, dried cranberries, granny smith apples, marinated wild mushrooms, toasted pumpkin seeds, brioche croutons, and a "root and shoot" 5 spiced walnut vinaigrette.

My favorite was the Seared Maple Leaf Farms Duck Breast (26), served with wonderful crispy goat cheese gnocchi, wild mushrooms & foie gras, with a port wine reduction sauce, and creamy baby arugula coulis. The duck was cooked to order, and so flavorful, without the other components overpowering. The gnocchi are a crunchy delight-I could have them as

a side order! For the superb taste and price, this can't be beat.

Speaking of sides, we savored the truly comfort food-quality of the Butternut Squash, Apple, and Foie Gras Ragout (10). This had hints of Brandy, Shallots, Garlic, Brown Sugar and Woody Herbs.

The Grilled Salmon is tender, with a topping of "waterside" 6 herb salad, lightly dressed with lemon and olive oil. The salmon is served over crisped yukon gold fritters and topped with almond brittle.

The Chervil Pesto Roasted Sea Bass (31), is melt in your mouth tender,served over grilled cornmeal flatbread, and Jerusalem artichokes, topped with chervil pesto, plated on a warm Serrano ham-tomato vinaigrette.

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What about dessert? The Key Lime Pie is light and fluffy, not heavy as some variants. It is beautifully plated, with fresh whipped cream and white chocolate and lime shavings. It leaves you wanting more!

Crème brûlée is served with a twist, a different version every night. Ours had a touch of chocolate, and was served in a crunchy square pastry shell-with fresh mint and whipped cream-an elegant presentation!

A cheese plate is traditional to some, and we like the trio of Cheddar - Reggiano like Gouda from Holland called Saenkanter (Chef Brian's Favorite Cheese), a Brie-like soft Spanish Robiolo topped with quince paste, and a French St. Agur heavenly bold blue cheese, with seasonal fruit. Chef Brian continues to build his relationship with renowned Cheese Guru, Caroline Hostettler, from 55 Degrees Cool Wine and Cheese. He purchases all of his cheeses and accutrements from her international collection.

For nicer casual to upscale dining, M Waterfront Grille's bayfront location, atmosphere and beautifully presented delights can't be beat. This is a very welcomed addition to Naples dining, and is on a par with spots in NYC, Chicago, and LA. Other smiling diners said "We'll be back", and we'll return, too!

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4300 Gulf Shore Blvd N, Venetian Village, Naples 239-263-4421