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Rock in New Year’s Eve at ‘Tween Waters Inn Island Resort & Spa

Sanibel New Year's EveWhere will you choose to spend the last night (New Year’s Eve) of 2016? I’ll be rocking in the New Year at the Crow’s Nest Beach Bar & Grille at ‘Tween Waters Inn Island Resort & Spa! With a live band, champagne toast, late night bites, shot specials and even a midnight balloon drop, I can’t imagine a better place to ring (or rock) in the New Year.

The general consensus is that 2016 has been rough, and I couldn’t agree more. I’m ready to start the year fresh, but before I welcome in 2017, I really need to let loose and blow the doors off of 2016 with a great New Year’s Eve party.

Starting at 9PM and ending around 2AM, the Crow’s Nest will sell $20 wristbands at the door, which includes champagne, free bites, Jell-O shot specials and a midnight balloon drop. PLUS! Wristbands are $10 off with dinner reservations at Captiva House, where they’re featuring a luxurious and delectable New Year’s Eve menu.

After a bit of drinking and dancing with the live band “Bad Banditos,” I plan to take advantage of some free late night bites, including pork egg rolls, buffalo chicken wings, fried pickle spears and chicken quesadilla rolls (ummm, yum!), which make for the perfect party snacks.

But the real feature I’m looking forward to on New Year’s Eve is the balloon drop. I mean, of course I’ll have to kiss my husband at the ball drop, but after that, forget him! Who doesn’t love a good balloon drop — even Bill Clinton couldn’t resist one at this year’s DNC (see here).

And well, since you’re rocking in the New Year in style, the best option is stay overnight at ‘Tween Waters Inn so that you can enjoy the party, and wake up to 2017 in paradise!

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Captiva House Restaurant’s Secret Recipe

Captiva House Restaurant Recipe

I can’t cook. I don’t state this mildly or even humbly, I seriously can’t cook. We eat out a lot. A lot.

The closest thing I’ve made to an actual meal might be grilled cheese — and I’m not exaggerating. And while my partner Mathew is a Food Network junkie, I hate to have him cook for me every day, so we end up eating out quite a bit. But just because I don’t cook, doesn’t mean I don’t love to eat.

I have particular and wide tastes. I can’t stand cheap, generic food. Instead, I live for a spicy, exotic meal, a fantastically prepared seafood dish, a gooey handmade pasta or…an flakey wrap. And the only place on the islands to find any or all of the above, is Captiva House restaurant at ‘Tween Waters Inn.

Innsider Tip: You can now buy a $120 dining gift card for $100 (a $20 savings!) online! The card is sent to your house and then you can use it throughout the year! Buy yours now: https://tween-waters.com/shop/

The island snapper wrap isn’t just any ‘ole wrap. The name sounds casual, but once you sink your teeth into delicately cooked asparagus, savory crimini mushrooms, perfectly roasted peppers and face-melting snapper, all wrapped in a flakey filo dough, you’ll basically be living in elegant ecstasy for the next hour. Oh! And I forgot to mention this dish comes with pesto cream and goat cheese polenta all drizzled with aged balsamic glaze. When I die, you can drizzle me with all of the above.

So what good would being an INNSIDER be, if I couldn’t get the super secret “innsider” recipe for the snapper wrap, and share it with you?! After a little begging and pleading, the amazing Jason Miller, Executive Chef and Food and Beverage Director at ‘Tween Waters Inn, was kind enough to share the recipe. So grab your apron and your best Emeril Lagasse (as he is a Florida native) mindset, and I’ll grab my wine so I can watch, and get cooking! Here are the deets:

For wrap:
1/6 One roasted red pepper, chopped
1 oz Red snapper
½ Stalk of asparagus
2 oz Sliced crimini mushrooms
Filo dough
A spoonful of pesto cream

For polenta:
2 Cups water
2 Cups milk
1 Cup medium polenta
1 Package of goat cheese

Preheat oven to 350 degrees.
Begin with the Snapper:
1. Cut each snapper fillet in half crosswise. Season per taste.
2. Heat oil in a large pan over medium-high heat until hot. Place snapper skin sides down, in skillet. Make certain to press on snapper with a spatula for occasionally to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

Prepare the vegatables:
1. Chop red pepper and roast sauce pan until beginning to soften. Use only 1/6 of full red pepper.
2. Sautee asparagus until “crunch” is gone. Chop into small pieces.
3. Chop crimini mushrooms and sauté until soft.

Combining the veggies and snapper:
1. Combine the snapper with roasted vegetables, and roll in one filo dough slice.
2. Place on nonstick baking sheet in oven. Cook for 25 minutes, or until filo dough is flakey.

While baking the wrap, prepare polenta:
1. In medium pot with high sides combine the water, milk and bring to a boil over high heat.
2. Reduce the heat to low and slowly pour in the polenta while whisking constantly.
3. Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked.
4. Stir in goat cheese until thoroughly mixed.

Final plating:
1. Places pesto cream on plate, followed by a few spoonfuls of goat cheese polenta.
2. Bias cut snapper wrap and place on polenta.
3. Drizzle balsamic glaze over the top and garnish with micro pea shoots.
4. Devour!

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