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To Spam or Not to Spam, That is the Question
June 23rd, 2009 posted by: JoNell at 12:06 PM
Preserve the Palms!

The annual wackfest, an insanely good party with terrific music, by the way, known as Spammy Jammy is ON for the evening of June 27 at Little Bar in the village of Goodland on Marco Island.  In short, visitors and Islanders dress up in pajamas and honor sculptures made from last year's hurricane food supply of Spam.  Can you say...Spamapple in the shape of a pineapple, or Spamela Anderson in the shape of, well, you know.  But to more eloquently explain the raison d'etre of this bacchanal, I turn to the immortal words of head Spammer himself, Little Bar owner Ray...[Read More]


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Naples Botanical Garden is Growing...and Growing...and Growing!
June 11th, 2009 posted by: JoNell at 9:06 AM
River of Grass

Took a tour of the rapidly growing Naples Botanical Garden this week with several other CVB staff members.  This long awaited gem is evolving into a world class attraction.  Known as the "Gardens With Latitude,"  Naples Botanical Garden will feature gardens of the 26th parallel, North and South, including gardens of Florida, the Caribbean, Brazil and Asia, along with an interactive Children's Garden.  The garden will also feature the world's first public collection of all registered plumeria species, over 300 cultivars along with future registered cultivars.  Plumeria is a genus of seven or eight species native to the tropical and...[Read More]


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Savoring Sea Salt
June 2nd, 2009 posted by: JoNell at 2:06 PM
Lunch at Sea Salt

I love the taste of salt, but that's not all there is to like at Naples' new downtown restaurant Sea Salt. Chef Fabrizio Aielli, who had a large following with his three Washington D.C. restaurants, brought his talents to Naples and developed Sea Salt as a new concept restaurant and market. The restaurant made an almost instant splash with a postive review in Gourmet just weeks after opening. Three distinctive salts are served upon arrival, which you can mix with olive oil for bread dipping or sprinkle on your entree. I went for lunch the other day...[Read More]


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