Nightlife

Haiti benefit to be held at Cress Restaurant in DeLand

2010-01-20T15:26:15Z

Cress Restaurant and The Elusive Grape are partnering for a charity dinner event at Cress Restaurant in DeLand on Monday. One hundred percent of all gross revenues (including gratuities) from the event will be donated to the Red Cross to aid relief efforts in Haiti.

The four-course dinner will feature local ingredients from purveyors involved in Eat Local Week and will be paired with boutique wines donated by The Elusive Grape. The event will be hosted by Cress at two seatings: 5:30 and 8 p.m. There are 35 seats available in each seating. The price for this event is $75 per person and tickets must be purchased in advance.

You can expect to be served by the staff from Cress and The Elusive Grape, but also by local dignitaries. Tickets may be purchased at The Elusive Grape or Cress Restaurant.
For more information or reservations, call Cress at 386-734-3740 or visit cressrestaurant.com; or The Elusive Grape, 386-785-2467, elusivegrape.com.

Michael Winslow will rock Bonkerz

2009-11-06T06:03:01Z

Michael Winslow -- rock star?

Fans of Winslow know the actor and comedian for his mouth-produced sound effects in roles in the movies "Police Academy" and "Spaceballs." And he supplied the voice of that nasty, evil Stripe beastie in "Gremlins."

But Winslow, who calls himself "the original voicestrumentalist," has a rock side, too. Visit YouTube to see Winslow using his vocal cords to conjure imitations of caterwauling Led Zeppelin singer Robert Plant, or Jimi Hendrix's strafing guitar.

Winslow will perform at 8 p.m. Nov. 6 at Bonkerz Comedy Club in the main ballroom of the Plaza Ocean Club, 640 N. Atlantic Ave., Daytona Beach. Tickets are $20 advance, $25 after 5 p.m. today. Information and reservations: 386-239-9800.

Night Gallery

2009-10-30T05:46:29Z

By RICK de YAMPERT
ENTERTAINMENT WRITER

Painter Shannon Holt says she has "nothing against zoning out to a good sunset or seascape painting. Sunsets don't last very long, and the ocean doesn't freeze in real life, so I get that."

But the 34-year-old Orange City resident says it would be "truly a shocker to find an original painting of a seagull" by one of the area artists whose works are on display at the James Harper Fine Arts Gallery in Ormond Beach.

The exhibit, titled "GOTh ART?," includes a painting by DeLand artist Eddie Sargent of "a sharp-toothed clown with purple medical gloves on, whose hair is on fire," says Holt, who curated the exhibit and is manager of the gallery.

Other Sargent works include "a blood-sucking alien-vampire with his victim and a zombie eating a worm-infested ice cream cone. Definitely gross and demented."

The works of Palm Coast artist Andy Sovia have "a creep factor of 10," Holt says. "I definitely wouldn't want to wake up with one of his most recent paintings greeting me each morning."

Orlando sculptor Steve Stepp "makes weird, freakish assemblages which are somewhat dangerous, but quite beautiful and thoughtful."

The gallery is combining a closing reception for "GOTh ART?" with a Halloween party to create an event that will benefit three area animal welfare organizations: Angels Have Whiskers, Concerned Citizens for Animal Welfare and Animal Rescue Konsortium.

The event will feature a "haunted art maze" of 111 creepy, macabre and weird works by 44 artists from throughout Volusia and Flagler counties, as well as Central and Northeast Florida.


The event also will feature intuitive animal communicator Diane Gianlorenzo, servings of "witches' brew" and pet adoptions, plus a costume contest and silent auction at Caffeine Bistro and Wine Bar across the street from the gallery.

For this exhibit and past ones at the gallery, owner James Harper and-or his staff selected local established artists to create fresh work centered around a theme -- in this case, the weird and freaky.

For those art patrons who think paintings of scary clowns, wailing banshees and bizarro subjects will send potential collectors screaming in a panic out the door, think again.

"Yesterday we had a woman come in the gallery, point to a photograph by (Jacksonville photographer) Jason Cohee of a man licking the edge of a samurai sword, and say 'Wrap it up!,'" Holt says. "Shortly after that, another woman came in and purchased a painting. So, I think they like it."

Holt, who earned a fine arts degree from the Tyler School of Art at Temple University in Philadelphia, has six of her works in the exhibit."

"My subject matter is sometimes dark, oftentimes weird, but people seem to like it," she says. "It is my opinion that we're all a little weird. But creative types are unique. Our brand of weird is more interesting than the average -- it has mystique and ego ... I think we are really going to shock the public.

If You Go
WHAT: "GOTh ART?" charity art show closing reception and Halloween party
WHEN: 6-10 p.m. Oct. 31
WHERE: James Harper Fine Arts Gallery, 44 W. Granada Blvd., Ormond Beach
ADMISSION: Free, but suggested $5 donation will benefit three animal welfare groups: Angels Have Whiskers (angelshavewhiskers.org), Concerned Citizens for Animal Welfare (ccfaw.org) and Animal Rescue Konsortium (arksaves.com). Donations of pet food or pet-related items also will be accepted.
INFORMATION: 386-717-8094

Vagabonds plant "Avant Garden"

2009-10-23T12:43:39Z

The Vagabond Art Party, that occasional gathering of area performance artists, musicians, poets and painters, is calling its next gathering "Avant Garden" -- and they'll be capturing the event on film.

"Avant Garden," featuring an emphasis on interactive theater with actors, poets, storytellers and monologue performers (plus a few musicians) will be at 8 p.m. Oct. 23 at Julian's, 88 S. A1A, Ormond Beach. Admission is $10 for ages 21 and older, $15 for those younger than 21. For more information, call 386-307-2787 or go online at meetup.com/The-Art-Army.

The theme is "We are all actors on the stage of life," said Chris Hansen, who is co-organizing the event with local artist Perego.

To that end, the event will be filmed by director August Wenger, director of photography Katy Seymour and Hanson, the movie's producer. Also, they'll hold an open casting call for extras and bit parts at 6:30 p.m. today at Julian's.

Members of the Daytona Playhouse and Random Acts of Insanity, a local comedy improv troupe, also will perform during "Avant Garden."

Best bets for vegetarians

2009-10-02T19:24:29Z

Most vegetarians who live in small towns stay home a lot and cook in, preferring their own combinations to the scarcity of veggie-friendly dishes on local menus.

But throughout Volusia and Flagler counties, you can find some fabulous dinners that are just as equally healthy, delicious, and reasonably priced.

Here are my favorites, in no particular order:

Avocado Kitchen in Daytona Beach: As a vegetarian, I keep going back to its class "Dancer." Starting with a deliciously seasoned bread, the dancer is stuffed with fresh avocado, melted cheese, onions, sprouts, tomato and other goodness. I also like the Barbofu sandwich, which is great for vegans. They make a spicy barbecue tofu between toasted bread with sprouts, tomato and onion that is better than a sloppy joe but equally delicious.

Penachos in DeLand: The yellow squash with corn quesidillas are filled with cheese, tomato, onion, lettuce and topped with sour cream and salsa if you like. But Penachos has a taste unlike any Mexican restaurant you've ever been to. Maybe it's the atmosphere. Maybe it's the oregano they sprinkle on most dishes. Whatever it is, you won't be disappointed.

Almond Blossom Cafe in Flagler Beach: I have yet to eat here, but judging from reviews on vegetarian restaurant search Happy Cow the organic, vegan, raw foods restaurant is a new delight. I'm dying to check out the Mexican "sushi," "lasagna," and raw "ice cream." Yum!

Cook's Cafe in DeLand: At so many delis, I find myself stuck eating a grilled cheese and paying $4 for something I could make for about 50 cents at home. Cook's Cafe is totally different. They make a veggie version of their most popular dishes, from the steak and cheese to the regular burger. My favorite is the veggie reuban. On marble rye bread, they top a veggie burger with thousand island dressing, kraut and swiss cheese. It's so satisfying you won't even be hungry for their brown bagged steak fries!

Skyline restaurant gets new name, focus

2009-10-01T20:44:14Z

Hoping to recapture some of the place's history, the owners of the former officer's club building at the New Smyrna Beach Airport have renamed their restaurant Skyline 1949 Restaurant and Bar at 2004 N. Dixie Freeway.

The U.S. Navy built a paved airport at the site in 1942, designating it Outlying Field New Smyrna Beach and operating it as a auxiliary field for advanced naval flight training operations

Ron De Filippo and Frank Villante have tried to re-create the ambience from the 1940s era military officers' club. Also, "the year 1949 was specifically chosen, symbolic of an important transitional time for America. The 1950's were just around the corner and proved to be an exciting and prosperous time for many," the owners said in a news release.

The Skyline restaurant also is implementing a recycling program and energy-efficient changes. The owners also are planning a "Victory Garden" to help supply the restaurant with herbs and vegetables.

The executive chef is Ravin Bissoondutt and the general manager is Bethany Jermann.

-Staff Report

Underage drinking links city, university

2009-09-08T20:30:45Z

By PATRICIO G. BALONA
STAFF WRITER

DELAND -- Complaints poured in as a string of anonymous phone messages left on the city manager's voicemail.
   Citizens were concerned that underage drinking by students in downtown DeLand bars is a problem, and professors are worried because students show up in class drunk or hung over, affecting their performance and grades, said City Manager Michael Pleus.
   So, in an effort to curb drinking by minors, city officials have partnered with Stetson University to raise awareness about the consequences of alcohol consumption by teenagers.
   "In the community's mind, there are just too many incidents of underage drinking," Pleus said.
   The city researched ordinances addressing the issue and commissioners amended city law Sept. 1 to target bar owners serving alcohol to people under 21 years of age.
   After a bar owner is cited nine times in a 90-day period for serving alcohol to minors, DeLand's new law requires the alcohol-selling establishment to post a notice for 90 days prohibiting persons younger than 21 from entering the bar after 9 p.m. If the bar violates the prohibition two more times, the city will then take the bar owner to court.
   "We are hoping that bar owners will become more aware of who they serve alcohol to," Pleus said.
]]>    Alexis Lambert, press secretary of the Department of Businesses and Professional Regulation, said that the agency cannot pull a liquor license on a first offense. Once a violation is reported, an administrative process followed, she said.
   On a first offense, the law requires that the establishment to pay a $1,000 fine and have its license suspended for seven days. A second offense draws a $3,000 fine and a 30-day license suspension. A possible license revocation occurs after a third offense, Lambert said.
   Besides the ordinance, city officials also met with Stetson officials last year to discuss the issue, said Rina Tovar, dean of students at Stetson University.
   Stetson officials, including Director of Public Safety Bob Matusick, met with DeLand police Lt. Jack Waples in November to discuss the issue of high risk and underage drinking. The group contacted Alcohol Abuse Prevention on College Campuses and requested information. They discovered that Gainesville had passed an ordinance that seems to be working in fighting underage drinking, Tovar said.
   DeLand's new prohibition law is modeled after Gainesville's ordinance.
   In addition to the city's new law, Stetson University also implemented a Brief Alcohol Intervention Screening for college students last year, Tovar said. The program addresses concerns about students involved in excessive drinking and alcohol poisoning, Tovar said.
   "Our counselors use it to try to get students to evaluate their drinking habits," Tovar said. "The goal of the program is to reduce the abuse of alcohol."
   Through the program, students determined to have a significant alcohol abuse problem are referred to outside treatment centers. When students are ticketed by the police for drinking in downtown DeLand, program officials get the police report and put the students through the school's judicial system, Tovar said.
   The school judicial system involves a hearing by a student judicial officer and if the student is found guilty, then measures or punishments are recommended, said Akeel St. Jean, president of Stetson's student government and a junior majoring in political science.
   St. Jean said there are mixed feelings about the new ordinance on campus and students have been tweeting others about it on Twitter or discussing it on Facebook.
   Most students feel a law addressing underage drinking exists and that there was no need to create a new one, St. Jean said.
   "There is this sort of a feeling that it (new ordinance) was a red herring to the movement of students downtown," Akeel said.
   But Akeel believes the ordinance is already showing its effect. Last week, as he went through downtown, fewer students were in the city's center. And students of drinking age are not frequenting downtown because they cannot take their underage friends along, he said.
   "It is a really interesting situation because what was intended to curb underage drinking is also deterring those who are of drinking age," St. Jean said.

   Stopping the Flow?
   DELAND
*Amended city underage drinking law took effect Sept. 1.
*After a bar owner is cited nine times in a 90-day period for serving alcohol to minors, DeLand's new law imposes a 90-day prohibition requiring the alcohol-selling establishment to post a notice keeping people under 21 from entering the bar after 9 p.m.
*If the bar violates the prohibition two more times, the city will then take the bar owner to court.
   STETSON
*University implemented an alcohol intervention screening plan for students last year.
*The program addresses concerns about students involved in excessive drinking and alcohol poisoning.

A smokin' night

2009-08-10T13:39:28Z

The options in the humidor can abound and confuse when you don't know a thing about cigars.

Chrissy and I didn't let that stop us, though. There's probably a lot of people out there like us, who wanna get into cigars, but don't really know where to start, so we ventured in to Fletcher's Cigar Bar & Social in Ormond Beach.

We didn't give owner Bill Fletcher a helluva a lot of time to prepare for our visit, but we decided on short notice that we'd become cigar connoisseurs on a jazzy Tuesday night, when Kaleigh Baker and Nathan Anderson would play some sultry sounds.

Suprisingly there were quite a few women in there-- maybe just as many as the men that night. (Which reminds me, Bill boasts up to 30 percent of the clientele are indeed the ladies).

Anyway, I've smoked a cigar a couple of times, but it didn't dawn on me just how little I knew about them until we got to talking to Bill that night.

Being a bit lazy, I had gotten my boyfriend to light me a honey-flavored stogie once and the

only other time I can recall smoking one was at the James Bond theme party for the London Symphony Orchetstra a few months ago. And thinking back to that night on the deck of the yacht club, we got it so wrong. Hell, we didn't even think to cut them-- or bite the head off, for that matter, (which is a huge no-no in cigar world, kinda gross and bad etiquette, so I'm told).

That night, we somehow lit the little, oil-infused flavored cigars (small-sized cigars are called petite coronas) and smoked for a while, looking at the International Speedway Boulevard Bridge as the lights twinkled from condominiums across the Halifax River.

We had the atmosphere and relaxation down pact with the cigars. But truthfully, we didn't know much about how to properly enjoy them.

Bill, 31, tried his first cigar about 15 years ago. Jazz played in the background as he quizzed us about our likes and dislikes and we stepped into the humidor with him to take a look at the selection and figure out what would fit our palettes.

Chrissy, a former cigarette smoker, went for a traditional, light cigar. Bill helped her pick a mild one by Rocky Patel. It was made with Honduran tobacco and a light Connecticut wrapper.

I went to the other side of the spectrum with a dark chocolate-flavored Drew Estate Java. It was a tough choice when offered a white chocolate truffle flavor.

Besides the flavor difference, this cigar had a box-pressed shape, while Chrissy's had a more rounded shape.

Traditional cigar smokers stay away from flavors like mine, Bill said. They go for straight tobacco, which by the way, reminds me of an interesting fact Bill mentioned. All hand-rolled cigars are considered organic.

"Traditional cigars are set up with just tobacco," Bill said. "Wrapper, binder filler-- no additives. No oil-infused flavors."

After making our selections, we headed to the bar, where everyone was puffing away and the smoke was being lifted up into the ventilation system. Fletcher's features a smoke ventilation air purification system that changes out the air 10 to 15 times an hour.

"There's no haze; there's no smoke clouds," Bill said. "When you blow the smoke it gets up and it gets out."

The next step at the bar--as you might assume--involved pairing the cigars with proper spirits. I went for a mild-flavored Stella beer to help me appreciate the nutty, chocolate flavor of my smoke. Chrissy broke connoisseur rules a bit, when she just went straight for a merlot-- no consulting involved on how that would affect flavor--but sometimes you just need your merlot, no?

The point behind proper pairing, which can be suggested by bartenders, is to avoid overpowering the cigar. So don't go drinking a limey Corona with chocolate. It's safe to go with something light bodied, Bill said.

As far as cutting it goes, he first introduced us to the guillotine cut, where you slice the cigar with a special cutter right at the seam.

Before smoking a hand-rolled cigar, you must cut the cap off. The cap is there to prevent it from unraveling and drying out and you should only cut it when you're about to smoke it.

We also saw Bill use a cigar cutting machine--one where you just put the tip in and swing a lever for a wedge cut.

And when it was time to light up it was an eye-opener.

According to Bill, you're supposed to use a butane lighter or wooden matches. Anything else, like you're average disposable gasoline lighter, is going to affect the flavor.

Unlike cigarettes, you don't need to inhale while lighting it. Just sear the end, without letting it touch the flame, until you get the famous red cherry.

Savor the flavor on your lips, roll the smoke in your mouth, and blow it out. And don't inhale! Beginners could get sick...

All in all, I think most of the cigar lure really comes from the social aspect. It's nice to bring something new to your palette and talk about the flavors you're experiencing. For me, it also has a lot to do with enhancing an already relaxing atmosphere, like sitting by the river at night or listening to live jazz at a snazzy place like Fletcher's.

-Kelly

So Napa -- Local Wine Bar Goes Big Time

2009-04-09T13:54:21Z

By Jim Witters
News-Journal Business Writer

NEW SMYRNA BEACH -- With six months of success under their belts, partners Adam Barrington and Michael Kosmas are ready to share their secret with others and turn their wine bar and restaurant into a big-time franchise.

SoNapa, situated on the eastern portion of the Indian River Village shopping center, showed a positive cash flow from day one and is already profitable, Barrington said.

]]> And, if their paperwork is in place, they could be selling franchises as early as next week.

"This is our chance to grow nationally, with other people's money," Barrington said.

The two say their combined business expertise, the initial success of SoNapa's first location and the absence of head-to-head competition will translate into profits for them and for the people who invest in the concept.

"We have a unique approach," Kosmas said. "We have a full menu, a retail wine store, a wine bar and a membership club. And it costs less to get into this business than into a Subway (restaurant)."

One national franchising expert said the SoNapa owners need a longer track record before they start selling franchises.

"There is no way I would franchise a business that has only been in business for six months," said Nick Bibby, principal at The Bibby Group in Shreveport, La. "Potential investors need to examine this very carefully. But I give it a thumbs down."

Bibby, a former operations analyst for ITT Corp. who runs a consulting firm and teaches "entrepreneurship" at Louisiana State University, said Barrington and Kosmas may have the skeleton, but not the structure in place. "You don't franchise until you are proven," he said.

But Paul Samson, founder and president of four-year-old The Franchise Edge in Tampa, said SoNapa is "uniquely positioned" to succeed. Samson's company is acting as SoNapa's consultant, assisting in the process of getting the business ready to market.

"There are people who love wine and want to operate a business, but they don't necessarily want to operate a big business," Samson said. "When you peel back the onion, you see that they (Barrington and Kosmas) have integrated small retail, membership and a casual, by-the-glass wine bar in an efficiently designed package.

"They are bright guys. And they are doing a great job."

SoNapa combines subtle lighting, dark wood and stone to create an intimate atmosphere in its 1,500-square-foot store. Menu items range from $5.50 appetizers to $16.50 entrees and also include a variety of soups and salads.

The company offers 25 wines by the glass and more than 100 by the bottle. All wines come from Sonoma County or the Napa Valley in California -- thus the name.

So far, SoNapa's clientele is mostly women ages 35 to 65, Barrington said. Lunchtime business is good. And the restaurant draws from the area's tourist trade.

Barrington said a "turnkey" store, ready to open for business, costs $200,000. SoNapa takes a 5 percent royalty and is the exclusive wine supplier to its franchises. Storeowners must carry a core list of wines SoNapa selects, but they are free to add as many wines as they like beyond that.

With their franchises, investors get business advice from Barrington and Kosmas and construction advice from Barrington's brother, Luke, president of Barrington Construction.

Adam Barrington holds a doctorate in business leadership and worked for several years with Outback Steakhouse and its Bonefish Grill operation. He trained as a sommelier and taught at the Orlando Culinary Academy. His doctoral dissertation was on the effect of service on customer loyalty.

Kosmas works in the resort and hospitality industry, specifically marking and finance, with companies such as Weston and Sheraton. He handles the branding of the business.

The two see franchising as a way to expand rapidly without putting up a lot of their own capital.

Kosmas said there are three ways to build a brand: go public and sell stock, build corporate stores or franchise. Franchising allows SoNapa to "get to market faster," he said.

Barrington said he hopes to sell five franchises in the first year and 125 in five years.

"This is timely," Kosmas said. "It comes when confidence in financial instruments and investments are low. This is a way to invest and have a social aspect, as well. And we believe there will be a good return on investment."

Cigar bar owner says social ambience attracts patrons

2009-03-30T13:53:33Z

By AUDREY PARENTE
STAFF WRITER

An interestingly sweet aroma engulfed two 30-something women who sat on a sofa sipping wine inside Fletcher's Cigar Bar & Social club in Ormond Beach.

The aroma was from their cigars. As they puffed on "Irish Crème" and "Blondie" flavored cigars, their smoke disappeared quickly, although the scents lingered.

"It calms me down. There's no pressure here. It's total relaxation," said one of the women, Ormond Beach skin-care specialist Karen Riva. "It has a lot of class." The other woman added: "It's sophisticated."

A few feet away at the bar, local Realtor Al Wilson ordered a beer layered with dark and light brews topped with creamy foam -- a black-and-tan -- which stayed separated as he sipped. From his choice cigar wafted a spicy aroma. Wilson's smoke also vanished quickly.

"I have three ionic smoke ventilators, in addition to a 10-ton air conditioner for 1,250 square-feet," said Bill Fletcher, a 30-year-old entrepreneur who owns the trendy establishment at 1220 Hand Ave.

He opened the cigar bar last April and said business is brisk and estimates about 30 percent of his customers are women.

The cigars range from $3.25 to $33, he said.
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And there's a room across from the bar, where people can hold a party or a meeting, and use a 92-inch computer-friendly plasma TV/video screen.

Adjacent to the party room is "The Humidor," a Spanish-cedar-lined room housing 300 different cigar types, with its own humidifying system to hold a perfect 70 degrees and an ideal 70 percent humidity. Also, a wall of members' individual humidor lockers is vented into the room, Fletcher said.

The place was his idea.

The 1996 Seabreeze High School graduate works full time for the Ladies Professional Golf Association. He leveraged two investment properties to finance the cigar shop -- and also to finance the auto repair business his father runs, Fletcher Seaside Automotive (Ormond-by-the-Sea) - where the two rebuilt a 1989-vintage Mustang together.

"He is one of the best time managers that I have ever seen," said Bob Fletcher of his son. "He budgets time for family, his work, his sidelines and the bar thing."

The "bar thing," being of course the cigar shop, was a pet project for Bill Fletcher because he himself is a cigar smoker.

"I do smoke cigars, and there were no places to go and smoke inside. You are usually pushed to a patio," the younger Fletcher said.

Rex Snyder of Palm Coast, a cigar distributor who covers all of Florida -- 800 to 1,000 miles each week -- said Fletcher came to him to talk about the business when the shop was still just an idea.

"He's put together a very warm, inviting atmosphere," said Snyder, who visits more than 280 shops on his sales rounds. "His business model is unique when compared to the other shops across the state."

Things are different for Robert and Angie Wright, owners of Fast Lane Tobacco, a drive-through retail tobacco shop that includes beer and soda.

"I am a smoker and it wasn't comfortable leaving my three kids in the car to go in and get a pack of cigarettes," she said. So the 37-year-old, with her 38-year-old husband Robert, decided they would start their own business.

They chose 838 N. Ridgewood Ave., Daytona Beach, which had many incarnations -- the one they hear about most was when the building housed "Gary's chicken," Angie said.

"We carry only one type of expensive cigar and a dozen ordinary brands," she said. "We specialize in hundreds of styles and flavors of cigarettes and snuff and chew tobacco."