Port Charlotte, FL (May 25, 2012) -- Looking to please your palate and get a true sense of “taste and place” on your next vacation?  Then get cracking in Southwest Florida’s Charlotte Harbor & the Gulf Islands.  Located along the Gulf of Mexico on Florida’s southwest coast, this string of quiet, long-time fishing communities surrounds the state’s second largest harbor – read lots and lots of fresh fish and crabs. The area is a must-dine destination for traveling foodies in search of locally caught and expertly prepared seafood. 

From the quintessential Florida cracker crab shack where blue crabs pile high atop newspaper covered picnic tables at Peace River Seafood to contemporary dishes that top retro, stainless steel tables set amidst a wash of riotous color at acclaimed Trabue, the dining options in Charlotte Harbor & the Gulf Islands are as abundant as the fresh catch. Pair that catch with sides sprouting from the fresh produce grown at one of the best organic farms in the country, and diners will find that this quiet section of Florida coastline is literally bursting with flavor. Sustainable seafood is big here, as many chefs, restaurateurs and fishermen make their living and livelihood from the ocean. Highly prized for both taste and for their respective rankings as a “Best Choice” and “Good Alternative” on Monterey Bay Aquarium’s Seafood Watch Guide are Stone Crabs and Blue Crabs which make big appearances on menus here.

An authentic Florida crab house opened by long-time local crabber Jimmy Beall and his wife Kelly just outside Punta Gorda, Peace River Seafood is where the fishermen, crabbers, and shrimpers land their catch. Stone Crab season runs mid-October – mid-May and during that time, the huge crab claws are the number one draw on the locally sourced seafood-centric menu.  Year-round, blue crabs arrive by the crate and are prepared and back out on the tables almost as fast as they come in. Spilling out of tin buckets – all you can eat for $20, 11a.m. until 7 p.m. Tuesday through Saturday – the crabs are accompanied only by the requisite wooden mallet, corn-on-the-cob, red potatoes and lemon. Novices take note: friendly expert instruction from the staff will have you crackin’ crab like a regular in no time! 

Over in Placida, the waterfront eatery the Fishery sits on the site of Garry Albritton’s family's old fishing village which dates back generations to the early 1900s. Colorful and casual, the Fishery’s view of Gasparilla Sound is the perfect setting for an extensive seafood menu. Shrimp are served every which way from perfectly fried to peel-and-eat or as the star ingredient in Famous Fishery Gumbo. Oysters on the half-shell start a meal followed by a selection of fish and seafood that Garry oversees for sustainable fishing practices. “Stone Crab Claws are seasonal, and the crabs regenerate the harvested claw; Blackened Redfish is a popular local fish protected in the wild, and we serve only farm-raised. Carefully protected by fishing rules and regulations, we use only Red or Black Grouper, in our Grouper Grande, where it is lightly sautéed and topped with hollandaise and shrimp. Our commitment to our waters and their protection began many years ago and included our ancestors, and continues to this day,” said Albritton.

Chef Keith Meyer is one of the new breed of chefs planting roots in Punta Gorda.  At Trabue Restaurant, he translates the classic techniques he learned in New York City into approachable rustic, southern dishes. Dishes range from escargot to a bone-in, brined pork chop, and the menu is always chock full of from-the-Gulf seafood such as mahi-mahi, snapper and shrimp. While he incorporates flavors from across the country in his cuisine, Chef Keith says, “My goal is to highlight locally-sourced ingredients, especially the different flavors that come with each season.  Fresh corn, tomatoes and micro-greens are from local farmers, and when Stone Crab season opens in mid-October, we’ll add them to the menu.”

With a fish species list that literally runs from A to Z, Charlotte Harbor & the Gulf Islands has earned its reputation as one of the best fishing destinations in Florida and attracts many people who want to catch their own dinner or just enjoy sport fishing in one of the Southeast’s most productive environments.

Captain Ralph Allen, who runs fishing charters and sightseeing cruises from King Fisher Fleet at Fishermen’s Village Marina says the practice of catch and release is one that he and his guides encourage and see growing as folks are catching on to the old adage that, “a fish is too valuable to only catch once.”

From surf to turf, a variety of farmer’s markets feature fresh catch and organic produce.  Worden Farm’s 85-acres produces over 50 different varieties of certified organic vegetables, fruits, herbs, and flowers. Sustainable, ecological techniques are used to conserve and protect soil and water resources, wildlife, and human health.  Late fall through mid-spring, Worden Farm offers culinary workshops and farm tours on select dates. Purchase their fresh vegetables, along with fresh seafood from local fishermen, at the Fishermen’s Village Farmer’s Market each Wednesday late fall through mid-spring. Year-round farmers markets are popping up across Charlotte County.  Fresh veggies, meats and crafts can be found Saturday mornings in downtown Punta Gorda and at the Cultural Center of Charlotte County. Friday mornings, visit Englewood Farmers’ Market for more Florida fresh produce.

For more information on dining in Charlotte Harbor & the Gulf Islands, please visit http://www.charlotteharbortravel.com or join them on Facebook at http://www.facebook.com/CharlotteHarbor.  For information about area events, activities and attractions, contact the Charlotte Harbor Visitor & Convention Bureau, 18500 Murdock Circle, Suite B104, Port Charlotte, FL  33948; 941-743-1900, call toll free at 1-800-652-6090 for a free Visitor’s Guide; or visit www.CharlotteHarborTravel.com.

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Media Contact:

Jennifer Huber

Tourism Public Relations Manager
Charlotte Harbor Visitor & Convention Bureau
Tel: (941) 743-1900
jennifer.huber@charlottefl.com