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About todays edition
88thyear No.156 4sections 72 pages
THE E.W. SCRIPPS COMPANY
BUSINESS
Jobless rate dips, but
Fla. lost jobs in Jan.
TALLAHASSEE Floridas
unemployment rate
continued its decline in
January, but data released
Tuesday shows the state
still lost 38,600 jobs that
month more than any
other state. PAGE 7B
NATION | AFGHANISTAN
Ally-on-ally killings
muddy U.S. pullout
WASHINGTON The
Obama administra-
tion, calculating troop
withdrawals from
Afghanistan, is facing an
endgame complicated by
shocking setbacks such as
the alleged U.S. slaughter
of Afghan civilians last
weekend. PAGE 19A
Inside today
naplesnews.com | Wednesday, March 14, 2012
Naples Daily News
MICHAEL HERNANDEZ, NEW OWNER OF HANDSOME HARRYS, IS NO STRANGER TO NAPLES NEAPOLITAN
By Matthew Craft
Associated Press
NEW YORK Bank stocks
turbocharged a rally
across the nancial mar-
kets Tuesday, and all three
major stock indexes post-
ed their biggest gains of
the year. The Dow Jones
industrial average rose
218 points and closed at its
highest level since the last
day of 2007.
The Nasdaq composite
closed above 3,000 for the
rst time since Decem-
ber 2000, when dot-com
stocks were collapsing.
There was already plen-
ty of good news driving
the market higher Tues-
day: Retail sales in Feb-
ruary increased the most
since September, and the
Federal Reserve said it ex-
pected the unemployment
rate to keep falling.
Then the market soared
in the nal hour after JP-
Morgan Chase, the coun-
trys largest bank by as-
sets, announced it plans
to buy back as much as
$15 billion of its stock and
raise its quarterly dividend
by a nickel to 30 cents per
share.
JPMorgan said it was
acting with the blessing
of the Federal Reserve,
which was preparing to
announce the results of
Dow closes
at highest
level since
end of 07
Stocks big gains
By Laura Layden
llayden@naplesnews.com
239-263-4818
State concerns with a Southwest Florida
companys plans to make ethanol from al-
gae may have stalled the businesss expan-
sion.
Tucked inside an energy bill the Legisla-
ture approved in the nal hours of its recent
session is a change thats meant to address
state concerns about Algenol Biofuels Inc.
The company wants to make ethanol from
algae at a commercial farm in Lee County,
the rst of its kind in Florida.
Under the legislation, the Fort Myers-
based company must obtain a special per-
mit before it could grow algae on a farm
bigger than two acres, unless the Florida
Department of Agriculture and Consumer
Services gives it an exemption.
Theres a concern the algae if it es-
caped could hurt the environment, al-
though the companys own research shows
its algae wont survive if it spills out of the
plastic bladders it grows in.
I am going to have to speak to counsel
to see the nal version of the bill and its
efect on Algenol, said Paul Woods, CEO
of Algenol Biofuels, in an email.
With the legislative change, it appears
the company would be regulated by two
Energy bill might halt growth of SW Fla. company
LEXEY SWALL/STAFF
Senior research associate Matt Spieker sets up an
experiment in the molecular biology department at
Algenol Biofuels Inc. on Monday in south Fort Myers.
Algenol Biofuels Inc.
See ALGENOL, 4A
CHRIS BRADSHAW/SPECIAL TO THE DAILY NEWS
Rocket Man burns up Germain
Rock singer and showman Elton John performed Tuesday night for a sold-out crowd at Germain Arena in Estero.
He opened the spirited show with Saturday Nights Alright (for Fighting). Over his four-decade career,
Sir Elton has sold more than 250 million records and amassed more than 50 Top 40 singles. For more photos
of the concert, go to naplesnews.com.
See STOCKS, 8A
By David Espo
Associated Press
WASHINGTON A resurgent
Rick Santorum swept prima-
ries in Alabama and Missis-
sippi on Tuesday
night, upending
the race for the
Republican pres-
idential nomina-
tion as he sought
to push Newt
Gingrich toward
the sidelines.
Mitt Romney
was running
third in both
states.
We did it
again, Santo-
rum told cheer-
ing supporters
in Lafayette, La.
He said it was
time for conser-
vatives to unite
in an effort to
defeat Romney,
the former Mas-
sachusetts gov-
ernor who is the
faraway leader
in the competi-
tion for Repub-
lican National
Convention del-
egates.
Romney bristled in the
hours before the votes were
counted, saying Santorum
was at the desperate end of
his campaign.
But it was Gingrich with the
most to lose as he struggled for
political survival in a part of
the country he hoped would
fuel one more comeback in
Santorum
sweeps
Alabama,
Mississippi
Rick
Santorum
Newt
Gingrich
Mitt
Romney
GOP primaries
See PRIMARIES, 4A
013112-352
Boating Water-Skiing Fishing Tennis
Spa Signature Championship Golf
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MiromarLakes.com (239) 425-2340
#1 Community in the United States!
New Homes from the $500s to over $5 million
031412-700
Q: What is the latest
with the Chicago restau-
rant opening on the corner
of Airport and Davis?
Katie D., Naples
Q: I go by Taste of Chi-
cago twice a day (to and
from work). I think theyve
done a great job turning
an eyesore into a beauti-
ful piece of property. But
when in the world are they
opening?
Nancy Jutras,
East Naples
A: Augustinas Bistro
A Taste of Chicago, 3300
Davis Blvd., nally opened
Tuesday on that southeast
corner of Airport-Pulling
Road and Davis Boulevard
in East Naples.
Were ready to get
open, thats for sure, own-
er Rick Berec said Friday.
The local project has
been nearly two years in
the making, transforming
a busy corner that hosted
a service station for nearly
30 years into a full-service
restaurant and bar. Origi-
nally planning to hire only
20 employees, Berec ended
up hiring 34.
It was a little bigger
monster than I thought it
was, he said.
Those hired include
longtime Naples restaura-
teur Richard Amador, who
will be executive chef for
the new restaurant. Ama-
dor most recently operated
Amadors Bistro Italiano
in Plaza Walk on U.S. 41.
Rather than try to hide
the fact that the renovated
building once housed au-
tomobiles and mechanics,
the old garage bay doors
and expansive gasoline
pump canopy were incor-
porated into the design of
the new business.
The three bay doors
still can open to bring the
outside in. The bistro seats
about 65 inside and 100
outside, Berec said.
The canopy over the
St Patricks Day All things Irish are coming to
Naples this weekend. See restaurant specials, and
try Doris Reynolds Irish dishes. 2D
Neapolitan
Wednesday, March 14, 2012
Section D
FOOD | CLASSIFIED
By Alison Ladman
Associated Press
Dublin coddle is considered one
of Irelands national dishes. But like
many of Irelands great foods, it is
rich in fat.
Traditionally made with both ba-
con and sausage to avor a base of
potatoes and onions, Dublin coddle
is an insanely good one-dish meal.
And it would be a great choice for
St. Patricks Day. Assuming, that is,
we can nd a way to work it into a
healthy diet.
Turned out to be easier than we
thought.
We start by opting for leaner
meats that still pack tons of avor,
including Canadian bacon, which
actually is closer than American
Fete St. Patricks Day with a little less fat
ASSOCIATED PRESS
A pot of Dublin coddle, considered one of Irelands national dishes.
GETOUT
AND PLAN YOUR DAY
TODAY: Learn about different
wines at two different
restaurants from 5 to 6:30 p.m.
Alexanders Restaurant and Decanted
is sponsoring a wine tasting of Spanish wines from Eric
Solomon at 4077 U.S. 41 N., Naples. The $10 fee includes
hors doeuvres and will be deducted from your dinner
check that night or a wine purchase during the tasting.
Reservations: 262-4999. Or try seven wines from Talley
Vineyards at Tonys Off Third, 1300 Third St. S., Naples.
The cost of $10 includes a $10 coupon toward a purchase of
featured wines. Reservations: 239-262-7999
THURSDAY: Make an appointment to learn how to create
an elegant look by regional makeup artist Sean Guerra from
Yves Saint Laurent at Nordstrom, Waterside Shops,
5489 U.S. 41 N. Naples. Call 239-325-6100, ext. 1072
to make your appointment.
TIM
ATEN
IN THE KNOW
NEW KID, FAMILIAR FACE
NEW OWNER OF HANDSOME HARRYS,
MICHAEL HERNANDEZ, NO STRANGER TO NAPLES
KELLY MERRITT/SPECIAL TO THE DAILY NEWS (2)
The Prince Edward Island black mussels appetizer at Handsome Harrys is prepared to order. The chorizo sausage, garlic, lemon and white
wine broth accented with manchego cheese and cilantro makes it the perfect dish for dipping crusty bread.
Several years ago Hernan-
dez left the Naples restaurant
scene after owning a number
of area restaurants. He and his
family immersed themselves
in the small-town charm of
Whitesh, known for its prox-
imity to Glacier National Park,
its breathtaking views and
thriving culinary scene
something Hernandez says
he steered clear of except for
helping fellow restaurateurs
open their own eateries.
I took a Montana sabbati-
cal and became Mr. Mom,
coaching, taking the kids to
school. But my wife, kids and
I all love Naples, and we loved
where we were, but the oppor-
tunity to come back and have
IF YOU GO
HANDSOME
HARRYS
Where: 1205 Third St. S., Naples
Hours: 11 a.m. to 10 p.m. Sundays
to Wednesdays; 11 a.m.-11 p.m.
Thursdays through Saturdays;
bar stays open later depending on
capacity.
Information: 239-434-6400 or
www.handsomeharrys.com
Handsome Harrys new owner, Michael Hernandez,
pictured here in the wine room, missed the restaurant
business and returned to Naples to take the helm at the
classic eatery.
By Kelly Merritt
Daily News Correspondent
C
ulinary roots must be rmly rooted
to make a man leave a Western
paradise for the often-thankless job
of owning a restaurant. But thats just
what Michael Hernandez did this past year
when he returned to Naples from picturesque
Whitesh, Mont., to purchase a Third Avenue
South staple eatery, Handsome Harrys.
Taste of
Chicago
Bistro
now open
See DUBLIN, 14D
See KNOW, 8D
See HARRY, 4D
4D Wednesday, March 14, 2012 NAPL ES DAI LY NE WS
a business here presented,
he said of his three chil-
dren, Zoe, Mia and Zack.
Hernandez credits his
love of food for his career
in restaurant work, which
hes been in since college.
I really had a knack
for seeing what people
like and could see what
it would be like trying to
keep up with trends and
get ahead of them and
that was something that
was always intriguing to
me, said the father who
named one of his Naples
restaurants, Zoe, after his
oldest child.
Handsome Harrys pre-
sented new challenges
rst, that it was not a new
concept. In coming back to
Naples as the new owner
of Handsome Harrys,
Hernandez knew din-
ers would want to know:
Whats diferent?
If you havent been
to Handsome Harrys
in a long time, there are
changes to the existing
menu, but several of the
traditional dishes custom-
ers love are still here, he
said. There was already a
following for the menu, but
we played around with it,
rened it, and improved it
its a work in progress.
Hernandez and Hand-
some Harrys longtime
Chef Tony Biagetti think
alike, something Biagetti
says now allows him to
contribute more to the
menu and style of the cui-
sine than ever before.
Tony is as tough on
the provisioners as you
can get in terms of getting
the best product, because
you really cant make great
food unless you start with
the best ingredients, said
Hernandez. For example,
we only serve certied An-
gus beef, which means that
only one in four Angus
cattle qualify.
Hernandez kept popular
Handsome Harrys dishes
but wanted Biagetti to be
creative and update the
menu, something the vet-
eran chef relished.
When I found out we
were getting new owners,
I was bummed out. But
when I heard it was Mi-
chael, I was happy because
hes been doing it for many
years and has opened so
many restaurants in Na-
ples, he said.
Im a working chef, so
Im back there in the kitch-
en cooking, and Michael is
a chefs owner he wants
to see what you can do,
give you guidelines and
you just take it from there.
A few of Hernandez
and Biagettis favorite
dishes include the Prince
Edward Island black mus-
sels appetizer prepared to
order with chorizo sausage
in garlic, lemon and white
wine and accented with
Manchego cheese and ci-
lantro. Customers often
order that as their entree,
motoring through multiple
baskets of bread to sop up
the savory broth.
One of the pasta dishes
at Handsome Harrys,
a hearty rigatoni with
grilled chicken, cremini
mushrooms and sweet
green peas is served in a
pan tomato-vodka cream
sauce ($24).
Hernandez and Biagetti
doctored up the traditional
Handsome Harrys salm-
on dish. Its now roasted,
cedar plank style, with a
side of toasted orzo, wilted
spinach, fennel and orange
relish and is served with a
caramelized apple buerre
blanc ($28). A jerk-spiced
pork tenderloin entree
comes with an inventive
side of Caribbean mac n
cheese and Jamaican pine-
apple rum sauce ($29).
One of the seafood dish-
es at Handsome Harrys
leans toward the sweeter
side of savory with a maca-
damia nut crust on mahi-
mahi fillet with lemon
grass jasmine rice, roasted
pineapple salsa and spiced
rum beurre blanc ($28).
The traditional lobster
bisque is still in residence,
served with a lemon cream
and Maine lobster garnish.
(cup $8.50, bowl $9.50)
In the summer and
ofseason, Chef Biagetti
becomes the culinary
version of a mad scien-
tist, experimenting with
complicated cuisine like
house-made charcute-
rie. He knows fresh beef
and sh are what Naples
wants, but Biagetti wel-
comes a few other changes
to the restaurant.
One reason Hernandez
and Biagetti wanted to
update the menu was to
accommodate the large
groups that frequent the
restaurant who have vary-
ing tastes at the same ta-
ble. Another was to make
Handsome Harrys acces-
sible to nearly everyone.
We no longer have an
$80 lobster dish on the
menu for example when
Harrys rst started out
and up until Michael got
here, it was a high-end, ex-
pensive specialty-occasion
restaurant, said Biagetti.
Now there is a bigger
selection and were not a
steakhouse anymore with
a big baked potato and big
tall piece of cake its
comfort food with a twist
and even though we have
lots of repeat customers
who come back two to
three times a week, some-
how Handsome Harrys is
again the new kid on the
block.
HARRY
from 1D
KELLY MERRITT/SPECIAL TO THE DAILY NEWS (2)
Handsome Harrys new owner, Michael Hernandez, and Chef Tony Biagetti share a laugh as they prepare for the evenings
dinner rush.
One of the pasta dishes at Handsome Harrys is a hearty rigatoni with grilled chicken, crimini mushrooms and sweet green
peas, served in a pan tomato-vodka cream sauce.
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A
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670 9
th
St. N.
5 Blks N. of 5
th
Ave.
on Rt. 41
261-6724
BREAKFAST 24 HOURS A DAY!
Corned Beef
and Cabbage
11am till 10pm
Coupon not necessary. Not valid with other
discounts, offers, or senior meals. Expires 3/17/12
d f
St. Patricks Day Special
g
$
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S71 Airport Rd.
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