Smuggler’s Enterprises is active in our community and is pleased to support worthy causes through Smuggler’s Community Foundation. We’d like to share some recent letters we’ve received in support of our efforts.
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September 15, 2016
Comments Off on Letter from American Legion Post 110
We received a wonderful letter from the American Legion Post 110 in recognition of our donation to support Operation Outdoor Freedom which helps to provide outdoor activities to disabled veterans. We were pleased to help and are glad you had a successful fundraiser!
April 29, 2016
Comments Off on The Captain’s Table & Three Suns Ranch featured on VisitFlorida.com
The Captain’s Table is featuerd on VisitFlorida.com’s profile of Punta Gorda’s Three Suns Ranch which supplies grass-fed, holistically raised bison, wild hog and cattle to local restaurants. An excerpt follows:
“Florida is naturally famous for its seafood — but locally raised meat like bison from Three Suns can easily fit into the mix, said Todd Volpe, executive chef at The Captain’s Table on Charlotte Harbor, in Punta Gorda.
‘We’re 30 minutes from the Gulf of Mexico and 30 minutes from the country, where Three Suns is,’ said Volpe, who came away impressed after visiting the ranch.
The Captain’s Table serves up bison burgers with leeks, bacon, and crumbled blue cheese on its bar menu a few times a week. ‘They usually sell out,’ Volpe said. ‘It’s our number-three selling sandwich, behind lobster grilled cheese and the grouper sandwich.’
The Captain’s Table also features wild hog, marinated Jamaican jerk style along with a dark rum barbecue sauce, Volpe said. He makes sure that any of the meat he buys and prepares from Three Suns still fits into the Asian/Caribbean fusion served at the restaurant.”
For the full article, please click here: http://www.visitflorida.com/en-us/articles/16/food/three-suns-ranch.html
August 12, 2015
PUNTA GORDA, Fla. – An iconic waterfront restaurant is rolling out an updated menu this summer that includes bison burgers, Asian nachos, Bahamian chicken—and more—making good on a pledge to embrace the “dynamic and bold,” company officials announced this week.
The Captain’s Table, long considered the premier place for fine dining around Charlotte Harbor, is unveiling its first-ever bar menu and updated lunch and dinner menus throughout the summer, said General Manager Nate McKelvy. Located in the top tier of Fishermen’s Village, the Captain’s Table is the flagship of Smuggler’s Enterprises, the local, family-owned restaurant network known throughout Southwest Florida for excellent food and service in a variety of settings.
“We are striving for a dynamic menu, one that’s bold and authentic. The new items are a testament to our patrons’ interest in having exciting selections to choose from. The appetizers, main courses, and side items showcase Caribbean, Asian, and Old World Spanish influences on South Florida’s fresh seafood and locally grown, seasonal fruits and vegetables.” Other innovations include a “Wild Game and Whiskey” dinner that marries full-course, table d’hôte specials—such as bison, boar, or rabbit—with specialty bourbons, whiskeys, and brandies, topped with a hand-rolled cigar on the sunset deck. Upcoming events include the “Hemingway Old Caribbean” dinner which will explore Caribbean food and old, aged Rum.
The new Captain’s Table menu has been a team effort that began with water driven inspiration. That progressed to exploratory, kitchen-tasting sessions among the staff and then to the final recipe and presentation. “Sous Chef Dustin Ferguson has been an amazing force in the kitchen. Dustin is an excellent chef with a great palate. He can take an idea and turn it into an exciting dish where the flavors have depth and balance.”
General Manager Nate McKelvy said the updated menu at the Captain’s Table simplifies and streamlines the a la carte in order to focus on what diners tell him they are looking for: “Locals and visitors alike say they want the freshest local products possible,” he said. “And everyone is keen on seasonal selections. Our new menu has the flexibility to showcase local products and incorporate preparations suited to each season,” he said.
Diners can expect to see more salad selections on the menu and fewer “basket with fries” fare at lunch. In addition, McKelvy said, “We are expanding the chef’s dinner specials with a rotation of new dishes that, if the demand is there, will be promoted to the main menu.”
The first weeks of the new bar menu has been an especially big hit, McKelvy said, partly due to timing. The bar menu now offers selections throughout the entire day, and most importantly, bridging the two hours in the afternoon between lunch and dinner. “We had not offered specialty sandwiches, wraps, and appetizers at the bar before, but the demand is clearly there. We are delighted to be able to respond to that demand with both new items and old favorites,” McKelvy said. Complementing this new menu is a selection of craft cocktails and a list of over 30 single barrel bourbons and small batch whiskeys that McKelvy has carefully constructed.
The new menu at the Captain’s Table includes long-standing specialties of the house, such as the chef’s signature Chilean sea bass marinated in coconut—now kicked up a notch with a marinade of Thai sriracha. “Another emerging favorite is the lobster grilled-cheese sandwich,” McKelvy said. All in all, the new menu is fresher and brighter than ever before, he promised.
The Captain’s Table is a 275-seat restaurant with magnificent views of Charlotte Harbor. It is open seven days a week, 11:30 a.m. to 3 p.m. for lunch, and 5 p.m. to 9 p.m. for dinner on weekdays, and until 10 p.m. on Friday and Saturday. Find the Captain’s Table on the upper deck of Fishermen’s Village, 1200 W. Retta Esplanade, Punta Gorda, Fla. 33950.
Telephone (941) 637-1177. Visit the website for news, menus, and on-line reservations at www.thecaptainstable.com
About the Team
General Manager Nate McKelvy joined Smuggler’s Enterprises in the fall of 2014 after seven years at the historic Gasparilla Inn on Boca Grande. Nate has assisted in planning & coordinating dining, private events and weddings for many celebrities and politicians, including the Bush family. He also holds a Level 1 in the Court of Master Sommeliers and has taken courses under Master Sommeliers in Colorado and Florida. Nate began working at a golf club dining room at age 15 and has spent the past ten years holding positions at fine dining restaurants and private country clubs in Orlando, FL, as well as, the Broadmoor Resort in Colorado Springs, CO. He graduated from the University of Central Florida in 2007. He lives with his wife and family in Punta Gorda.
For More Information:
General Manager Nate McKelvy (941) 637-1177 ext. 113
July 17, 2015
Comments Off on Harpoon Harry’s Crab House wins Open Table’s 2015 Diner’s Choice Award
We are pleased to announce that our newest restaurant, Harpoon Harry’s Crab House in Pigeon Forge, TN has been awarded the 2015 Open Table Diner’s Choice Award based on votes and reviews from our guests. We’d like to thank our valued customers for your support!
June 10, 2015
Comments Off on Laishley Crab House among Top 100 Outdoor Dining Restaurants in America
We’re excited that Laishley Crab House of Punta Gorda, Florida was included among the list of 100 winning restaurants for the Best Outdoor Dining Restaurants category, as rated by Open Table verified diners. Thank you for the support!
2015 Top 100 Al Fresco Dining Restaurants in America
As Rated by Verified OpenTable Diners
“With the weather getting warmer, it’s time to dine outdoors. Our Top 100 Al Fresco Dining list highlights restaurants that offer stunning views, unique cuisine and, above all, fabulous outdoor dining experiences. The list of honorees is determined after analyzing more than five million reviews of more than 20,000 restaurants across the nation – all submitted by verified diners.”
June 9, 2015
Comments Off on Captain’s Table – Harbor’s Hottest “Best Waterfront Dining” Finalist
The Captain’s Table was selected as a finalist for “Best Waterfront Dining” in Harbor Style’s Harbor’s Hottest for 2015. Come enjoy the view!
May 21, 2015
Comments Off on New seafood restaurant opens its doors in Pigeon Forge
Harpoon Harry’s Crab House will offer fresh seafood daily, and it even has a deck for live entertainment.
The company already owns several restaurants in Florida and it has been in business for 35 years.
They say this will be something new for the area that they hope locals and visitors enjoy.
“Our executive chef has a ton of experience in seafood specifically the sushi chef is an outstanding addition to our team. We’re offering some stuff we think no one else in Pigeon Forge has,” says Wayne Ulum.
The company says the menu features all of the favorites from its other restaurants, like seafood, steak, and sushi.
December 29, 2014
Comments Off on Harpoon Harry’s Crab House – Pigeon Forge, TN
Smuggler’s Enterprises is expanding! Harpoon Harry’s Crab House is currently under construction in Pigeon Forge, Tennessee and will open in April 2015. Visit www.harpoonharryscrabhouse.com for photos and updates. More information will be posted in the coming months.
December 25, 2014
Comments Off on Harpoon Harry’s to bring more than 120 jobs to Pigeon Forge
Harpoon Harry’s is being located in the former Mandarin House which closed four years ago. Transforming the old Chinese restaurant into a world class seafood restaurant was no easy undertaking and an expensive venture.
“By the time we remodel the restaurant and build on the addition, we will invest more than $3 million,” said Ron Evans, a partner in the new enterprise.
The wood used on the interior is cut from Evans’ property on Walden’s Creek Road in Pigeon Forge. The uncut timbers are brought to the restaurant construction site on Community Center Road.
The pleasant scent of cedar hangs in the air of the restaurant. The walls are covered with rough cut wooden planks hewn here on the property with a portable sawmill and cured with a portable kiln which dries out the wood. Professional carver Randy Boni has crafted out more than 60 wood carvings that adorn the interior of the restaurant. Boni has completed sculptures of dolphins, an eagle and bear, mermaids, crabs and many others.
The tables are custom made by Billy Wickey who used thick planks and joined them together to create a table top that sits atop wooden logs in keeping with the local mountain theme.
Contractors are busy installing a large wooden crab above the entrance and removing the Oriental themed façade which featured dragons. Once completed the restaurant will seat 650 diners. The restaurant will feature a bar, a wine room, a sushi bar, dance floor and a stage where local live acts will perform three times a week. Evans said he plans to hire bands that will play country or classic rock tunes. The restaurant will have more than 26,000 square feet of indoor and outdoor dining space once construction is completed.
The biggest addition to the restaurant is the deck and the second floor. The outside deck, which will overlook the Little Pigeon River, will have a stairwell that will take diners to another dining room upstairs. A construction crew is making plans to install an elevator that will take diners to the upper deck. The second floor will have an upstairs bar as well as the same rough cut motif as the downstairs. The menu will include steaks, fresh seafood, spirits and sushi as well as the catch of the day.
The location for the new restaurant has had a history of failure for other restaurateurs. Since 2007, four restaurants have failed at the same location. Evans, a Vietnam War veteran, has 35 years of success in the restaurant business and is confident of success.
Evans has developed a business model for success over the years that he said will make his current venture a triumph.
“I built our company on the principles of good food at a fair price, quality service in a clean and well-maintained environment,” said Evans. “We are building this restaurant for the locals. We want the business of the tourists but we want the locals to be happy first and foremost and we are making great strides to cater to them.”
Evans is expecting the new venture to generate as much as $10-12 million per year in revenues. The grand opening will be held in April.