COMING IN OCTOBER
Gulfshore Life
readers take action—
71.3 percent dined
in a restaurant after
reading the magazine.
Source: Ipsos MediaCT 2014
CLOSING DATE: AUGUST 17, 2016 • MATERIALS DUE: AUGUST 23, 2016 • PUBLICATION DATE: OCTOBER 2016
Closing Date: August 17, 2016
Materials Due: August 23, 2016
Advertising Profile Sizes & Rates
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Angelina’s Ristorante
24041 S. Tamiami Trail
Bonita Springs
(239) 390-31870
angelinasofbonitasprings.com
JULIAN CARDONA
GULFSHORE LIFE READERS
LOVE TO DINE OUT!
Source: MMR
SOUS CHEF
I have had the honor of working with some great chefs
(especially my mom and grandma) who have helped me
develop meticulous technical skills.
What is one dish on Agave’s menu that resonates
with you personally?
I take pride in the paella. I am from Puerto Rico and
have immediate family in Spain, so this is one dish
that has close meaning to me.
On a (rare) day off, where might we find you?
At home with my wife and son enjoying my wife’s
amazing crawfish étouffée.
SCOTT BEALE
EXECUTIVE CHEF
I have loved to cook since I was a young child.
Growing up, I watched my old Italian neighbor Rosey
create everything from scratch. I was so inspired to do
the same that I began emulating her at a very early age.
Where did you study?
The Culinary Institute of America and Johnson
& Wales University. I interned with The Balsams
Grand Resort Hotel.
•Dine out an average of 12 times a month
•46% always order drinks by brand
•73% participated in gourmet/fine cooking
in the last 12 months
•83% look forward to or use the Dining Guide
in Gulfshore Life
•Over 25,526 Gulfshore Life readers dined out
more than 4 times in the last two weeks
When your wife describes you to others, what
does she say?
That I can really talk! I sincerely love to meet
customers and get feedback.
ISRAEL MARTINEZ
SOUS CHEF
RYAN FREDSTROM
EXECUTIVE CHEF
It takes a lot of care to make “perfect” combinations!
When I was about 10, I would volunteer to make sandwiches
for beach trips; I took a lot of care to make “perfect”
combinations with meticulously balanced ingredients between
the two slices of bread. My passion for balanced flavors and
textures started early.
Source: Media Audit 2013
Where did you study?
Johnson & Wales University, but always in learning
mode by observing other chefs’ techniques (online
videos and reading cookbooks).
Agave Bar & Grill
READERSHIP & DISTRIBUTION
2380 Vanderbilt Beach Road
Naples, FL 34109
(239) 598.3473
agavenaples.com
On a (rare) day off, where might we find you?
On the boat fishing with my wife and our dogs, eating
whatever I’m in the mood for that day.
GULFSHORE LIFE • March 2015
300
When I started here as a dishwasher, I
was intrigued by everything the head
chef did and I just knew it suited me.
I watched, learned and practiced until
I was promoted to line cook and now
sous-chef. My son was so excited to
see a picture of his dad in a magazine
introducing me as the sous-chef of
Angelina’s. My family and friends say I
am way too humble, but that was one
very proud moment.
If you were to dine at Angelina’s
as a guest, what would you have?
Definitely the veal chop. It is so
tender and perfectly seasoned—
and I love the mushroom risotto.
GULFSHORE LIFE • March 2015
301
Gulfshore Life has a monthly distribution of 24,000
copies with an average of four readers per copy.
That means that each month approximately
143,000 people read Gulfshore Life.
Two-Page Spread
Source: CVC & Media Audit 2015
215 words, 2 photos, short quote and contact information
$3,000 (includes photography)
You’ll find Gulfshore Life on every major newsstand
in Southwest Florida, in-room at major luxury
resorts and hotels in the area, and mailed to a
select group of the area’s most affluent newcomers.
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HobNob Kitchen & Bar
720 Fifth Ave. S.
Naples, FL 34102
(239) 580-0070
hobnobnaples.com
BOB BOYE
CHEF/OWNER
Work hard in silence; let success make the
noise.
BONUS DISTRIBUTION
Gulfshore Life’s October issue will be distributed
at the following events:
• Making Strides Against Breast Cancer American Cancer Society, Lee
• Becoming Cosmopolitan CCMI- Lee County Soup Kitchen
• Purple Party - The Shelter Next Generation
• Making Strides Against Breast Cancer American Cancer Society, Collier
• PLAN Swanky Speakeasy Physician Led Access Network
• Great Futures Start Here Celebration Boys & Girls Club
• Model Student Fashion Show Community School of Naples
• Pink Party - Physicians Regional
• Ride for the Shelter - The Shelter Next Generation
WEB
Added value at no extra charge: In addition to your
advertisement in the glossy pages of Gulfshore Life
print and digital version, your business will be listed
in our advertiser directory at gulfshorelife.com,
with a hyperlink to your website.
Contact Mindy Roosa Today
at 239.300.3345 (office)
or 239.431.8423 (cell).
Submit ad materials to:
[email protected].
I was born and raised in Fort Myers. I
attended USF and studied marketing and
business management. I was hired at Cru as
a bartender in 2010. After six months, I went
to Chef Harold and told him I wanted to
learn food and wine. That decision changed
my life.
Who is your favorite chef?
Gabriel Rucker, Chef/Owner at Le
Pigeon in Portland, Oregon. I ate at his
chef’s table. He was engaging, humble
and welcoming.
What is your favorite cookbook?
Right now I’m reading Heritage by Sean
Brock. It stresses the importance of
sustainability, which I believe needs to
be an important issue in the culinary
future.
Cru
Bell Tower Shops
13499 S. Cleveland Ave., #241
Fort Myers, FL 33907
eatcru.com
JIM SR. & JIMMY PEPPER
OWNERS
Growing up, the main ingredient of a great
recipe most often began with a trip to the
neighborhood butcher.
For generations, our family has become
masters of all things meat. My knife has
carved over 2 million cuts of meats and our
family recipes for spice mixtures, techniques,
sauces and smokehouse favorites have
been guarded for more than three quarters
of a century. When my son, Jimmy, came
to the block, he left the cleaver to me and
headed into the office. He has crafted menus
utilizing the finest products and has led us
to continuous growth and expansion. Our
adjacent expansion, aptly named “Charred,”
will serve the finest meats, expertly cut or
smoked by our team.
ANTHONY BIAGETTI
EXECUTIVE CHEF
Inspiration is part of passion. I feed off my surroundings.
I am a culinary graduate from the Culinary Institute of America located in Hyde Park, New York. I relocated to Naples in
1991 to open up the Bay Colony Beach Club. From there I went on to create Naples National Golf Club before joining up with
Michael Hernandez at the once Handsome Harrys on Third Street and HobNob. I was classically trained after graduating by
Certified Master Chef John M. Shoop. I have had the opportunity to travel overseas to France and work for Roger Verge, which
is a three Michelin star restaurant.
What is your favorite dish? I don’t have a favorite dish, but I’ve always said a braised dish says a lot about a
chef’s ability.
What is your favorite restaurant? Easy. Lutece NYC. Andre Soltner best chef ever.
306
Jimmy P’s
1833 Tamiami Trail N.
Naples, FL
(866) 998-8927
jimmypsbutchershop.com
What is your dream piece of equipment? Full charcuterie room with drying areas.
GULFSHORE LIFE • March 2015
Can guests hand-select their steak at
Charred?
Yes, our guests will have the unique
opportunity to watch their personally
selected, hand-cut Kobe Wagyu steak
travel from butcher block to grill.
GULFSHORE LIFE • March 2015
311
Full Page
Half Page
$2,000 (includes photography)
$1,350 (includes photography)
150 words, 1 photo, short
quote and contact info
80 words, 1 photo, short
quote and contact info
PLEASE ANSWER A FEW OF THE
FOLLOWING QUESTIONS:
• What makes you an amazing chef?
• What is your quintessential dish?
• Where did you go to culinary school?
• Where do you draw inspiration from?
• What is your dream piece of cooking equipment?
• What is your favorite oddball ingredient?
• What is your all-time favorite restaurant?
• What would be your alternative career choice?
• What is your favorite cookbook?
• Who is your favorite chef?
1421 Pine Ridge Road, Suite 100, Naples, FL 34109 • 239.449.4111 • 800.220.4853 • Fax 239.431.8420 • gulfshorelife.com