Naples Daily News - March 14, 2012 - Handsome Harry's

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Main number: 262-3161 naplesnews.com/customerservice News: 263-4796 | Classified: 263-4700 | Delivery: 263-4839 ADVICE, 16D BUSINESS, 7-9B CLASSIFIED,21-26D OBITUARIES, 2B LOTTERY, 2A MOVIES, 16D PUZZLES, 15D TELEVISION, 17D WEATHER, 10B About today’s edition 88thyear ã No.156 ã 4sections ã 72 pages © THE E.W. SCRIPPS COMPANY BUSINESS Jobless rate dips, but Fla. lost jobs in Jan. TALLAHASSEE — Florida’s unemployment rate continued its decline in January, but data released Tuesday shows the
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  Main number: 262-3161 naplesnews.com/customerservice News : 263-4796 | Classified : 263-4700 | Delivery : 263-4839 ADVICE, 16D BUSINESS, 7-9B CLASSIFIED, 21-26D OBITUARIES, 2B LOTTERY, 2A MOVIES, 16D PUZZLES, 15D TELEVISION, 17D WEATHER, 10B About today’s edition 88th year ã No.156 ã 4 sections ã 72 pages© THE E.W. SCRIPPS COMPANY BUSINESS Jobless rate dips, butFla. lost jobs in Jan. TALLAHASSEE — Florida’sunemployment ratecontinued its decline inJanuary, but data releasedTuesday shows the statestill lost 38,600 jobs thatmonth — more than anyother state. PAGE 7B NATION | AFGHANISTAN Ally-on-ally killingsmuddy U.S. pullout WASHINGTON — TheObama administra-tion, calculating troopwithdrawals fromAfghanistan, is facing anendgame complicated byshocking setbacks such asthe alleged U.S. slaughterof Afghan civilians lastweekend. PAGE 19A Inside today naplesnews.com | Wednesday, March 14, 2012 Naples Daily News MICHAEL HERNANDEZ, NEW OWNER OFHANDSOME HARRY’S, IS NO STRANGER TO NAPLES   NEAPOLITAN By Matthew Craft Associated Press NEW YORK — Bank stocksturbocharged a rallyacross the financial mar-kets Tuesday, and all threemajor stock indexes post-ed their biggest gains o the year. The Dow Jonesindustrial average rose218 points and closed at itshighest level since the lastday o 2007.The Nasdaq compositeclosed above 3,000 or thefirst time since Decem-ber 2000, when dot-comstocks were collapsing.There was already plen-ty o good news drivingthe market higher Tues-day: Retail sales in Feb-ruary increased the mostsince September, and theFederal Reserve said it ex-pected the unemploymentrate to keep alling.Then the market soaredin the final hour ater JP-Morgan Chase, the coun-try’s largest bank by as-sets, announced it plansto buy back as much as$15 billion o its stock andraise its quarterly dividendby a nickel to 30 cents pershare. JPMorgan said it wasacting with the blessingo the Federal Reserve,which was preparing toannounce the results o  Dow closesat highestlevel sinceend of ’07 Stocks’ big gains By Laura Layden llayden@naplesnews.com239-263-4818 State concerns with a Southwest Floridacompany’s plans to make ethanol rom al-gae may have stalled the business’s expan-sion.Tucked inside an energy bill the Legisla-ture approved in the final hours o its recentsession is a change that’s meant to addressstate concerns about Algenol Biouels Inc.The company wants to make ethanol romalgae at a commercial arm in Lee County,the first o its kind in Florida.Under the legislation, the Fort Myers-based company must obtain a special per-mit beore it could grow algae on a armbigger than two acres, unless the FloridaDepartment o Agriculture and ConsumerServices gives it an exemption.There’s a concern the algae — i it es-caped — could hurt the environment, al-though the company’s own research showsits algae won’t survive i it spills out o theplastic bladders it grows in.“I am going to have to speak to counselto see the final version o the bill and itsefect on Algenol,” said Paul Woods, CEOo Algenol Biouels, in an email.With the legislative change, it appearsthe company would be regulated by two Energy bill might halt growth of SW Fla. company LEXEY SWALL/STAFF Senior research associate Matt Spieker sets up anexperiment in the molecular biology department atAlgenol Biofuels Inc. on Monday in south Fort Myers. Algenol Biofuels Inc. See ALGENOL, 4A CHRIS BRADSHAW/SPECIAL TO THE DAILY NEWS Rocket Man burns up Germain Rock singer and showman Elton John performed Tuesday night for a sold-out crowd at Germain Arena in Estero.He opened the spirited show with “Saturday Night’s Alright (for Fighting).” Over his four-decade career,Sir Elton has sold more than 250 million records and amassed more than 50 Top 40 singles. For more photosof the concert, go to naplesnews.com . See STOCKS, 8A By David Espo Associated Press WASHINGTON — A resurgentRick Santorum swept prima-ries in Alabama and Missis-sippi on Tuesdaynight, upendingthe race or theRepublican pres-idential nomina-tion as he soughtto push NewtGingrich towardthe sidelines.Mitt Romneywas runningthird in bothstates.“We did itagain,” Santo-rum told cheer-ing supportersin Laayette, La.He said it wastime or conser-vatives to unitein an eort todeeat Romney,the ormer Mas-sachusetts gov-ernor who is thearaway leaderin the competi-tion or Repub-lican NationalConvention del-egates.Romney bristled in thehours beore the votes werecounted, saying Santorumwas “at the desperate end o his campaign.”But it was Gingrich with themost to lose as he struggled orpolitical survival in a part o the country he hoped woulduel one more comeback in SantorumsweepsAlabama,Mississippi RickSantorumNewtGingrichMittRomney GOP primaries See PRIMARIES, 4A 013112-352   Boating ã Water-Skiing ã Fishing ã TennisSpa ã Signature Championship GolfDynamic Social Scene MiromarLakes.com ã (239) 425-2340 #1 Community in the United States! New Homes from the $500s to over $5 million 031412-700  Q: What is the latestwith the Chicago restau-rant opening on the cornerof Airport and Davis? — Katie D., NaplesQ: I go by Taste of Chi-cago twice a day (to andfrom work). I think they’vedone a great job turningan eyesore into a beauti-ful piece of property. Butwhen in the world are theyopening? — Nancy Jutras,East Naples A: Augustina’s BistroA Taste of Chicago, 3300Davis Blvd., finally openedTuesday on that southeastcorner of Airport-PullingRoad and Davis Boulevardin East Naples.“We’re ready to getopen, that’s for sure,” own-er Rick Berec said Friday.The local project hasbeen nearly two years inthe making, transforminga busy corner that hosteda service station for nearly30 years into a full-servicerestaurant and bar. Origi-nally planning to hire only20 employees, Berec endedup hiring 34.“It was a little biggermonster than I thought itwas,” he said.Those hired includelongtime Naples restaura-teur Richard Amador, whowill be executive chef forthe new restaurant. Ama-dor most recently operatedAmador’s Bistro Italianoin Plaza Walk on U.S. 41.Rather than try to hidethe fact that the renovatedbuilding once housed au-tomobiles and mechanics,the old garage bay doorsand expansive gasolinepump canopy were incor-porated into the design of the new business.The three bay doorsstill can open to bring theoutside in. The bistro seatsabout 65 inside and 100outside, Berec said.The canopy over the ■ St Patrick’s Day All things Irish are coming toNaples this weekend. See restaurant specials, andtry Doris Reynolds’ Irish dishes.  2D Neapolitan Wednesday, March 14, 2012 Section D FOOD | CLASSIFIED By Alison Ladman Associated Press Dublin coddle is considered oneof Ireland’s national dishes. But likemany of Ireland’s great foods, it isrich in fat.Traditionally made with both ba-con and sausage to flavor a base of potatoes and onions, Dublin coddleis an insanely good one-dish meal.And it would be a great choice forSt. Patrick’s Day. Assuming, that is,we can find a way to work it into ahealthy diet.Turned out to be easier than wethought.We start by opting for leanermeats that still pack tons of flavor,including Canadian bacon, whichactually is closer than American Fete St. Patrick’s Day with a little less fat ASSOCIATED PRESS A pot of Dublin coddle, considered one of Ireland’s national dishes. GET OUT AND PLAN YOUR DAY TODAY: Learn about differentwines at two differentrestaurants from 5 to 6:30 p.m.Alexander’s Restaurant and Decantedis sponsoring a wine tasting of Spanish wines from EricSolomon at 4077 U.S. 41 N., Naples. The $10 fee includeshors d’oeuvres and will be deducted from your dinnercheck that night or a wine purchase during the tasting.Reservations: 262-4999. Or try seven wines from TalleyVineyards at Tony’s Off Third, 1300 Third St. S., Naples.The cost of $10 includes a $10 coupon toward a purchase offeatured wines. Reservations: 239-262-7999 THURSDAY: Make an appointment to learn how to createan elegant look by regional makeup artist Sean Guerra fromYves Saint Laurent at Nordstrom, Waterside Shops,5489 U.S. 41 N. Naples. Call 239-325-6100, ext. 1072to make your appointment. TIMATEN IN THE KNOW NEW KID, FAMILIAR FACE NEW OWNER OF HANDSOME HARRY’S,MICHAEL HERNANDEZ, NO STRANGER TO NAPLES KELLY MERRITT/SPECIAL TO THE DAILY NEWS (2) The Prince Edward Island black mussels appetizer at Handsome Harry’s is prepared to order. The chorizo sausage, garlic, lemon and whitewine broth accented with manchego cheese and cilantro makes it the perfect dish for dipping crusty bread. Several years ago Hernan-dez left the Naples restaurantscene after owning a numberof area restaurants. He and hisfamily immersed themselvesin the small-town charm of Whitefish, known for its prox-imity to Glacier National Park,its breathtaking views andthriving culinary scene —something Hernandez sayshe steered clear of except forhelping fellow restaurateursopen their own eateries.“I took a Montana sabbati-cal and became Mr. Mom,coaching, taking the kids toschool. But my wife, kids andI all love Naples, and we lovedwhere we were, but the oppor-tunity to come back and have IF YOU GOHANDSOMEHARRY’S Where: 1205 Third St. S., Naples Hours: 11 a.m. to 10 p.m. Sundaysto Wednesdays; 11 a.m.-11 p.m.Thursdays through Saturdays;bar stays open later depending oncapacity. Information: 239-434-6400 orwww.handsomeharrys.comHandsome Harry’s new owner, Michael Hernandez,pictured here in the wine room, missed the restaurantbusiness and returned to Naples to take the helm at theclassic eatery. By Kelly Merritt Daily News Correspondent C ulinary roots must be firmly rootedto make a man leave a Westernparadise for the often-thankless jobof owning a restaurant. But that’s justwhat Michael Hernandez did this past yearwhen he returned to Naples from picturesqueWhitefish, Mont., to purchase a Third AvenueSouth staple eatery, Handsome Harry’s. Taste ofChicagoBistronow open See DUBLIN, 14DSee KNOW, 8DSee HARRY, 4D  4D » Wednesday, March 14, 2012 » NAPLES DAILY NEWS a business here presented,”he said o his three chil-dren, Zoe, Mia and Zack.Hernandez credits hislove o ood or his careerin restaurant work, whichhe’s been in since college.“I really had a knackor seeing what peoplelike and could see whatit would be like trying tokeep up with trends andget ahead o them andthat was something thatwas always intriguing tome,” said the ather whonamed one o his Naplesrestaurants, Zoe, ater hisoldest child.Handsome Harry’s pre-sented new challenges —first, that it was not a newconcept. In coming back toNaples as the new ownero Handsome Harry’s,Hernandez knew din-ers would want to know:What’s diferent?“I you haven’t beento Handsome Harry’sin a long time, there arechanges to the existingmenu, but several o thetraditional dishes custom-ers love are still here,” hesaid. “There was already aollowing or the menu, butwe played around with it,refined it, and improved it— it’s a work in progress.”Hernandez and Hand-some Harry’s longtimeChe Tony Biagetti thinkalike, something Biagettisays now allows him tocontribute more to themenu and style o the cui-sine than ever beore.“Tony is as tough onthe provisioners as youcan get in terms o gettingthe best product, becauseyou really can’t make greatood unless you start withthe best ingredients,” saidHernandez. “For example,we only serve certified An-gus bee, which means thatonly one in our Anguscattle qualiy.”Hernandez kept popularHandsome Harry’s dishesbut wanted Biagetti to becreative and update themenu, something the vet-eran che relished.“When I ound out wewere getting new owners,I was bummed out. Butwhen I heard it was Mi-chael, I was happy becausehe’s been doing it or manyyears and has opened somany restaurants in Na-ples,” he said.“I’m a working che, soI’m back there in the kitch-en cooking, and Michael isa che’s owner — he wantsto see what you can do,give you guidelines andyou just take it rom there.”A ew o Hernandez’and Biagetti’s avoritedishes include the PrinceEdward Island black mus-sels appetizer prepared toorder with chorizo sausagein garlic, lemon and whitewine and accented withManchego cheese and ci-lantro. Customers otenorder that as their entree,motoring through multiplebaskets o bread to sop upthe savory broth.One o the pasta dishesat Handsome Harry’s,a hearty rigatoni withgrilled chicken, creminimushrooms and sweetgreen peas is served in apan tomato-vodka creamsauce ($24).Hernandez and Biagettidoctored up the traditionalHandsome Harry’s salm-on dish. It’s now roasted,cedar plank style, with aside o toasted orzo, wiltedspinach, ennel and orangerelish and is served with acaramelized apple buerreblanc ($28). A jerk-spicedpork tenderloin entreecomes with an inventiveside o Caribbean mac ’n’cheese and Jamaican pine-apple rum sauce ($29).One o the seaood dish-es at Handsome Harry’sleans toward the sweeterside o savory with a maca-damia nut crust on mahi-mahi illet with lemongrass jasmine rice, roastedpineapple salsa and spicedrum beurre blanc ($28).The traditional lobsterbisque is still in residence,served with a lemon creamand Maine lobster garnish.(cup $8.50, bowl $9.50)In the summer andofseason, Che Biagettibecomes the culinaryversion o a mad scien-tist, experimenting withcomplicated cuisine likehouse-made charcute-rie. He knows resh bee and fish are what Napleswants, but Biagetti wel-comes a ew other changesto the restaurant.One reason Hernandezand Biagetti wanted toupdate the menu was toaccommodate the largegroups that requent therestaurant who have vary-ing tastes at the same ta-ble. Another was to makeHandsome Harry’s acces-sible to nearly everyone.“We no longer have an$80 lobster dish on themenu or example — whenHarry’s first started outand up until Michael gothere, it was a high-end, ex-pensive specialty-occasionrestaurant,” said Biagetti.“Now there is a biggerselection and we’re not asteakhouse anymore witha big baked potato and bigtall piece o cake — it’scomort ood with a twistand even though we havelots o repeat customerswho come back two tothree times a week, some-how Handsome Harry’s isagain the new kid on theblock.” HARRY from 1D KELLY MERRITT/SPECIAL TO THE DAILY NEWS (2) Handsome Harry’s new owner, Michael Hernandez, and Chef Tony Biagetti share a laugh as they prepare for the evening’sdinner rush.One of the pasta dishes at Handsome Harry’s is a hearty rigatoni with grilled chicken, crimini mushrooms and sweet greenpeas, served in a pan tomato-vodka cream sauce.                                                                                                                                                                                                                                                                                                                                                                                                                                                O  P  E  N  A  L  W A  Y  S 670 9 th St. N. 5 Blks N. of 5 th Ave.on Rt. 41 261-6724 BREAKFAST 24 HOURSA DAY! 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