In more than two decades in the catering business, Jon Phillips has prepared plates for all manner of diners, from entertainers to corporate executives. After graduating from culinary school in Oxford, England, in the 1980s, he handled catering for high-profile corporations on both sides of the pond. His international experience with American and British clients filled him with the drive to create his own catering company, CaterMasters, that could take advantage of the full scope of his experience. Today, Phillips personally services and oversees many of his company's events, displaying a dedication to his craft as deep and filled with marinated shrimp shish kebabs as the Atlantic itself.
Staffed by professional drivers and stocked with a fleet of luxury vehicles, Naples Elite Transportation LLC delivers clients to their destinations with promptness and class. Its vehicles run the gamut from luxury sedans to 27-passenger party buses, decked to the gills with club-like lighting, bars, and large-screen TVs. In between sedans and party buses are limousines of the stretch and Hummer varieties, giving them the versatility to accommodate groups of all sizes and destinations that range from a business meeting to a bachelorette party.
Behind the gauzy curtains of Snap Shots Delivered's photo booths, groups of family and friends can be seen adjusting their sombreros and forming tableaus. Within moments, a printer produces several copies of the captured moments, sending guests off with a memento of the event and an establishment of an alibi. Numerous personalization options tailor booths to any host's wishes, including custom logos on each strip or photo scrapbooks.
Outside The Edison Restaurant & Bar, a circular fountain and a thriving, vibrant lawn invite diners to step up to a white-shingled edifice that looks as much like a home as a restaurant. Inside, black brick walls, black-and-white portraiture, and a finished-wood piano bespeak the eatery's elegant yet unpretentious air. Executive chef Stuart Gordon, who has spent time in the Caribbean, the United Kingdom, and Barbados, utilizes years of experience in top restaurants to craft full-flavored dishes. Six dining areas, each with their own ambiance, accommodate private meetings and parties. In the aptly named Chandelier Bar, sports fans can cheer for their team with pints in hand and charbroiled cheeseburger in mouth. And on the terrace bar, patrons can peer across to the Fort Myers Country Club and admire its flourishing palm trees and well-maintained missile defense system.
Patinella's speedily concocts poultry-bedecked dishes influenced by Brazilian, Italian, Greek, and Mexican culinary traditions. Diners ease into fowl felicity with the menu's soups ($2.99 for a cup) and freshly made salads ($6.49–$8.99), before setting spoons loose on the signature chicken-and-rice bowls. The United Nations–like coterie of international eats includes the Brazilian bowl, a piquant marvel of black beans, onion, tomato, garlic rice, and freshly grilled chicken ($7.39–$10.39), and the Greek gyro bowl, which contains beef, lamb, garlic rice, and veggies unified beneath a creamy corona of tzatziki ($7.39–$10.39). Patinella's selection of fresh pita-wrapped gyros includes the classic interpretation ($6.79), as well as barbecue ($6.79) and chicken-caesar ($7.19) variations. Floor-to-ceiling windows drench the multihued dining area in sunshine while guarding it from the tears of hungry clouds.
Gwendolyn's Cafe and Catering Company cooks hearty weekday breakfasts and lunches from scratch, offering American comfort standards. At lunch, pair a half sandwich with a cup of soup, a cup of soup with a small salad, or a half sandwich with a salad ($5.95), choosing from options such as fruit-studded curried chicken salad, tomato-dill bisque, and a classic Chef salad. The chicken potpie’s fresh-baked flaky crust ($8.95) embraces chicken chunks and veggie bits with a rich cream sauce as warmly as a toddler embracing an imaginary dinosaur best friend.