‘Crack’ no more – improvement coming

Finally, some answers. I had an exclusive visit and store tour with Winn Dixie CEO Peter Lynch last week at the Government and Catherine Street location. For years, the community has complained and begged for a better store, improved layout, updated décor, higher quality produce, meat and more selection.

By now people roll their eyes when I tell them that there are plans -we have all heard that it is just around the corner. Well, now it is. I viewed the actual plans for the store, listened to the news and they are addressing the concerns. Winn Dixie has seen the demographics, the potential for the midtown and downtown areas, and have decided to renovate and add space to create, according to Lynch “a store on the level of Whole Foods at this location.” He said it twice.

The new store will be the crown of the chain, with the most up-to-date technology, concept and equipment. The only other store of this quality currently is located in the inner city of Jacksonville, Fla., where they are headquartered. In about six months, once negotiations are final with the landlords, and some city approvals are received for the outside, construction will begin. The store will remain open, as renovation will first take place on the south end of the building where Rite Aid was years ago.

I have seen some photos and assure you that the store will not only look fantastic, but will be fantastic. The entire south wall curving around to the west will be fresh produce, with organic produce in the middle, a large deli, bakery and prepared foods area will be constructed, along with a customer service center and manager’s office.

Like I discussed with Peter, the employees here are great and he knows that a pleasant work environment creates a more productive workplace. Once this is complete, the wall will be taken out and work will begin to turn the current produce area into a modern, larger frozen foods section along with modern shelves and displays. The list of improvements goes on and on. Truly, you will be pleased and surprised.

Of course, the day I was there the store was stacked to the hilt with freshness (I would do the same if my boss was coming to town) in the produce area and meat was piled to the ceiling – this is what I expect the future to hold however. The entire process can take up to nine months so do not expect a year from now to be shopping in a completely new store. What I do encourage you to do is to continue to support them, shop there and be patient.

Let them be good on their word. This fills a missing piece of the puzzle – we have restaurants, great houses, apartments and lofts, entertainment all in the downtown area. Think of no longer having to drive to Spring Hill or the Fresh Market to accomplish your grocery shopping. You will have an expanded wine area, a larger floral department and plenty of new lines. I will make sure to keep you posted on all the details.

Chef’s auction

The ever-popular March of Dimes Chef’s Auction event is just around the corner, October 19th. Several chefs have already committed to cooking up their best dishes at Heron Lakes Country Club. Among them are: Kevin Brooks- Blu Bistro; Kenny Sylvester- Personal Chef and author of “Mr. Abe’s Goody Book;” Charles Mereday- Battle House Renaissance Hotel; Naomi Maurer- My Victorian Bed & Breakfast; Alec Naman- Naman’s Catering;

Laura Megginson & Leslie Johnson- WNSP; Michael Ivy will be working with the Alabama Peanut Producers and Chef Ellen Jones with Springhill Memorial Hospital (said to be quite a chef). Brookley International Wine is providing the wine for the wine tasting.

The evening schedule is as follows: 6 p.m.- Silent Auction, Wine Tasting, and Live Music by Joe Lewis; 7 p.m.- Food Tasting; 8 p.m.- Program, Dessert, and Live Auction performed by Mike Reynolds. A preview of some of the incredible auction items are a Coach Nick Saban-autographed football; hot tub with cover, filter, decking, and delivery; Grand Hotel Golf Weekend with two rounds of golf, night’s stay, and dinner for two at the Saltwater Grill; and a black pearl necklace and Earrings from Friedman’s.

Tickets are $75 for individuals and $1,500 for a sponsorship table of 10. Call 438-1460 to purchase tickets and for more information.

Greek Fest returns

I cannot believe that it is time again for Greek Fest, coming to the Annunciation Greek Orthodox Church Nov. 6-8 on Ann Street in Midtown. Starting at 11 a.m. each day, ending at 10 p.m. on Thursday and Saturday evenings, and 11 p.m. on Friday you can feast on all kinds of savory and sweet homemade items. Greek chicken plates, Dolmathes (a Greek macaroni and cheese), gyros, lamb, baklava and plenty of beer and wine will be available. Here at the Lagniappe, we have a tradition of having Thursday lunch at Greek Fest. Admission is $1 and goes to charity.

Inge out

Corte Inge has moved on to other ventures from the Ashland Midtown Pub and is focusing on catering while he determines his next move. He did a great job with his partner, Jennifer Hunt, in creating a nice atmosphere and menu at the pub and no changes are expected in the menu.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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