Local Media Celebrities Headline 4th Annual BraTini: Celebration for the Cause

How do you make the area’s premiere breast cancer fundraising event even better? You add the most popular print and broadcast media celebrities to the runway roster! Frank Scott of WHOG and DJ Tremble of WVYB will join Bill Offill, publisher of the Daytona Beach News-Journal and John Walsh, publisher of the Ormond Beach Observer, along with eight other area celebrities at the 4th Annual “Bra-Tini: Celebration for the Cause” set for Wednesday, October 1 at the Hilton Daytona Beach Oceanfront Resort.

 Presented by REALTORS® Sold 4 the Cause, the area’s only “Jade” level team in the Making Strides Against Breast Cancer Walk of Volusia/Flagler, BraTini has become the team’s signature event, raising more than $20,000 last year and generating the most creative and whimsically- designed bras anywhere!

 In addition to the live auction, this year’s “Bratini – Celebration for the Cause” features a Photo Booth where attendees can take pose for snapshots with a variety of pink accessories, and browse the incredible silent auction for jewelry, art, vacation stays, and gift baskets. One hundred percent of the proceeds from the entire event will go to the American Cancer Society. Cubby will return to the runway fresh off another stellar season, along with other local celebrities including Ali Kargar of ICI Homes, Walter Borgen of RE/MAX Signature, Tyler Grant of AutoNation Honda Sanford, Paul Osterndorf of Adams Cameron, Jonathan Gildon of Realty Pros Assured, and Owen Chittendon of The Shores Resort & Spa.

Each model will don a uniquely decorated bra that has been custom designed by creative committee members and local fashion and interior designers. Attendees bid on each bra with the assistance of professional th Annual BraTini:

Celebration for the Cause auctioneer Eric Alexander of EXIT Realty Martin Group, who is returning for the fourth year in a row. “Bratini – Celebration for the Cause” gets underway Wednesday, October 1 from 5:30 – 7:30 p.m. at the Hilton Daytona Resort.

Tickets are $35 on Eventbrite before Sept 22 or $45 at the door and include a “Pink Martini” and a selection of hors d’oeuvres and a pasta station. The live bra auction will begin promptly at 6 p.m. Tickets are available on Eventbrite (or online search Eventbrite BraTini Celebration tickets) or by calling Debbie Callahan at (386) 299-5281 or Rose Roberts at (386) 299-1175.

The Making Strides Against Breast Cancer Volusia/Flagler walk will take place Saturday, October 25 at 9 a.m. at the Historic Jackie Robinson Ballpark in Downtown Daytona Beach. Donations to the Realtors Sold 4 the Cause fundraising team can be made by clicking here or on the Making Strides website. For more information, please contact Lisa Blythe at (386) 316-3141 or email lblythe@stitle.com. Pin It

Junior League 5K Run at Lulu's Oceanside Grill

Every third Tuesday, Lulu's Oceanside Grill holds a monthly charity run. This month supported the Junior League of Daytona Beach! We had a great showing! The weather had its doubts, but the whole run (except literally the last minute) had no rain. I also had a great run, even if I was sadly injured....I didn't give up once (and I usually do once or twice!)

This benefitted the Best Foot Forward project! The purpose of Best Foot Forward is to clothe 120 elementary school children in back-to-school clothing and shoes that would otherwise be unaffordable. The Junior League provides the gift cards for the children as well as a light meal and personal shoppers.

Me and my girl Kaylee who didn't run-please note curly hair as evidence

Great Turnout! 

Yeah me! 

Why do my shorts look like they are from the 80's

Brett from Lulu's!

Heather and Priscilla manning the table! 

Check out the red support! 

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Fleming’s Prime Steakhouse & Wine Bar Welcomes September with an Indulgent Filet & Lobster Pairing

September is a great time of year! The weather is starting to get a little more manageable, and Fall is on the horizon! Wanna know another great thing about September? The return of Fleming’s Prime Steakhouse & Wine Bar  Filet & Lobster pairing!

From now till September 30, guests can enjoy this limited time three-course prix fixe menu for $44.95 at all Fleming’s locations. This culinary delight is now available at all Fleming’s locations for the month of September. This is an unbelievable deal that my husband and I got to try first hand at their location in Winter Park.

Everything was so amazing, I am not sure where I want to start. This was our first time here, so I am glad we got to try a little of this and that. Our server Blanca, was amazing and friendly and we had a chance to talk to Rebecca the managing partner as well as a visit from the sous chef!

Homemade Bread with two choices of butter

They had a huge by the glass selection! 
 We began the experience with a Pan-Seared Scallop over goat cheese polenta, it was out of control!

Next up was their New Wedge salad with crisp iceberg lettuce, grape tomatoes, red onions and crumbled blue cheese and bacon, look how big that piece of bacon was!

This culinary delicacy continues with a generous 8-oz. Filet Mignon paired with an 8oz, broiled lobster tail served with drawn butter. The Filet was so tender, you could have cut it with a butter knife and it was cooked perfectly (medium rare for me, of course!). The lobster was so yummy, too!

Upon Blanca's suggestion, we chose the Fleming's Potatoes, their house specialty: potatoes with cream, jalapenos and sour cream. I. Die. 

At this part of the nirvana, I can barely move! Rebecca came over and started telling us about how we just MUST save room for their Carrot Cake. It is a chef speciality and he is very proud of it. I may or may not have eaten this for three days, savoring every bite. 

To get this special limited offer, guests who reserve online or inquire about the offer at the restaurant are invited to enjoy this three-course prix fixe menu for $44.95 at Fleming’s Prime Steakhouse & Wine Bar - All locations from now till September 30.

About Fleming's
Nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders — with a unique wine list known as the Fleming’s 100®, which features more than 100 wines served by the glass. In addition, the Fleming’s WiNEPAD™, winner of the 2013 Hospitality Technology Breakthrough Award, is a proprietary, custom web-based application on an iPad that helps Guests easily navigate the restaurant’s extensive wine list. Fleming’s was launched in Newport Beach, California, in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today, there are 66 restaurants nationwide, including the latest additions recently opened in Palo Alto and Las Vegas. Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Award of Distinction and Wine Spectator’s annual Award of Excellence. For more information about Fleming’s Prime Steakhouse & Wine Bar and the Fleming’s 100®, please visit www.flemingssteakhouse.com. 

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Scallops with Wilted Spinach and Arugula Adapted From Martha

Adapted Martha Stewart Living, March 2009

Prep Time 10 minutes
Total Time 20 minutes
Yield Serves 4

16 large sea scallops (about 1 1/4 pounds), rinsed and dried, tough muscles removed
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons safflower oil (I used olive)
2 garlic cloves, thinly sliced lengthwise
7 ounces baby spinach
7 ounces baby arugula
1/4 teaspoon crushed red-pepper flakes

* I added a cup of caramelized onions and grape tomatoes


Take a cup of onions and a little olive oil and cook on low to medium for about ten minutes until they start to get brown. Add two handfuls of cherry tomatoes and cover and cook for another ten minutes, stirring occasionally until the tomatoes are cooked. Set aside.

Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.

Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Add your onion and tomato mixture until everything is warmed through. Transfer to a platter, top with scallops, and serve immediately. Pin It

I Took A Sick Day, Don't Tell My Boss

 Remember when I blogged complained told you my concerns about taking a vacation as a business owner?? I really enjoyed the feedback and I am glad I am not alone in this situation. 

This morning, I woke up and realized there was yet another clink in my plan for world domination as a business owner: I will never again be able to call my boss and tell her (lucky me, I have worked only for females) that I was sick and not coming in. Although that may not seem like a big deal, I am gonna miss the tiny feeling of satisfaction when she would say feel better and let me off without any attitude or hesitation. 

The upside is that I don't have to ask anyone to take a sick day but the downside is I don't have to ask anyone to take a sick day. 

Usually these practices of actually taking some time for myself would set me over the edge with guilt.  Who has time to be sick?? But you see, I am writing this from vomit village. I have the stomach flu...haven't had it for years. In fact, I spent half the morning yesterday racking my brain how three beers could make this sick. When it was decided that I am not in need of a Betty Ford bed, I spent probably the most beautiful day we have had in six months and a Sunday, mind you-in my own bed wishing for death to come. 

In fact, and this only happens almost never, I was still so ill, I decided when I woke up this morning that I don't care if the world blows up-I am doing the bare minimum for Little Blog Dress Media and going straight back to bed. 

After a four hour nap, I am now coming into a more saner state of consciousness. I am actually kind of excited! I took a sick day! 

Here is how you can take a sick day without guilt:

1. Set your vacation message. I actually googled How to leave an away message when you are sick to no avail. I made a similar one to when I was on vacation and told everyone I would be back on Tuesday.

2. Do what you need to do to not drop the ball. Take your to do list for the day and do whatever is on it to ensure that you will not wake up to chaos on Tuesday when you feel better.

3. Stick by your Sick! Do NOT answer email and do not answer the phone, you are sick...not a martyr! How annoying and unprofessional you will sound on the other end...so don't. You took the day, so now take it! 

4. Do what you can to get better! You have a business to run! 

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Adams, Cameron & Co. Annual Cancer Luncheon

Adams, Cameron & Co. will hold their Annual Cancer Luncheon They have changed the location this year to the Anderson Price Building at 42 N. Beach St., Ormond Beach.

It will take place on Thursday, October 9th from 12:00pm to 2:00pm. Cost is $7 per person, plus we ask also for a dish to share.

We are also in need of prizes for the raffle, raffle tickets will be available for 1 for $3, 2 for $5, 5 for $10 or 10 for $20 at the event.

We have designated a spokesperson for each office for you to direct your questions to: Daytona Beach - David Galt, Ormond Beachside - Nancy Cortez, Ormond Mainland - Al Wilson, Port Orange - Tandi Kennison, Daytona Beach Shores - Denise Hutchinson, Ponce Inlet- Kelly Jenkins and Deland - Rich Emerson. Marge Allison, Al Wilson, Jodi Connor, Martha Wenner, Debbie Callahan and Jeannette Gwaldis will be heading up the event, so you may also direct any questions you have to them.

For more information contact Debbie at debbie@adamscameron.com. All proceeds go to the American Cancer Society/Making Strides Against Breast Cancer for Volusia and Flagler Counties.

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