RED Episode 312- ARGH You Ready for a Pirate 5K and The Dock at Crayton Cove in Naples, Florida
SHOUTOUTS
If you want a shoutout for you or someone else you love on the show, email us at info@runeatdrink.net or call us and leave a message at 941-677-2733
RUN
How to train when you are on the comeback trail? Motivate yourself with excuses to dress up and wear a cute pirate running outfit… then walk a 5K and get a great pirate-themed medal at the Pirate 1M, 5K, 10K, 15K, & Half Marathon at North Collier Regional Park, Naples, FL.
Pirate 1M, 5K, 10K, 15K, & Half Marathon is also available on April 26, 2025, for our local Runcation Nation crew!
https://runsignup.com/Race/FL/Naples/NorthCollier42625
EAT
It is almost time for Stone Crab season to come to an end. So, we reached out to our friends at @just.take,a.dip for a Florida hidden gem we may not have known about, and voila… The Dock at Crayton Cove in Naples a mere 15 minutes from the 5K. Crab can be rubbery and tough to crack, or it can be a seamless experience…. And this was a seamless experience. Shout out to Kelly, who took care of me so well, and her recommendations were spot-on in every section of the menu.
The Dock at Crayton Cove
https://www.dockcraytoncove.com/menus/
This is where they get their Key Lime Pie and Layer Chocolate Cake… just order one or the two and share at the table… you won’t be sorry!
Mikkelsen’s Pastry Shop in Bonita Springs, a few minutes north of Naples and the Dock
https://mikkelsenspastryshop.com/tarts/
DRINK
A traditional Cosmopolitan is a drink that many in our Runcation Nation are fans of… but I saw Passionfruit Cosmo and thought… let’s try this twist! Their entire cocktail menu looks excellent; they have local brews on tap, mocktails for the designated drivers in your dining party, and fountain drinks for the kids, too!
https://www.dockcraytoncove.com/menus/#drinks
THAT’S A WRAP!
Thank you for listening! Because of your support, we are in our eighth year of the podcast! Don’t forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and X. Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to www.PodcastMusic.com for providing the music for this episode, too!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Hi, I'm Jeff Galloway and you are listening to the
Run Eat Drink podcast.
Welcome to the Run Eat Drinkpodcast.
We feature destination racesfrom across the country and,
after the race, we take you on atour of the best local food and
(00:26):
beverage to celebrate.
So, whether you are an eliterunner or a back of the packer
like us, you'll know the bestplaces to accomplish, explore
and indulge on your nextruncation.
Hey, welcome to episode 312 ofthe Runny Drink Podcast.
(00:47):
I'm your host, amy, that'sright.
I'm here with you.
It's us, just the RuncationNation, and your host, amy, your
humble co-host, is working.
So, with that said, I stillhave a great show for you, and
it's a training update and alocal race series that I have to
(01:12):
bring to you A recommendationfrom our friends at Just Take a
Dip over on Instagram this foodand beverage is something that
you want to travel south for100%, 110%.
It's just amazing thisrecommendation that Steph and
(01:35):
the Dip Crew gave to us.
We're talking about the PirateRace series from our friends
over at US Road Running.
This is a race series from theUS Road Running organization and
(01:57):
they happen all over Florida.
It's the same theme, but it'sin Bradenton, it's in Orlando,
it's in Sarasota, it's in Venice, it's in Naples.
We happen to hit it in Naplesand the medal alone is worth it.
Plus, the people who put it onand cheer you at the finish are
(02:19):
great people at US Road Runningand apparently there's a whole
series where you can get allthese points and win awards.
Us Road Running dot com istheir website, so we have that
coming up on the show.
And, like I said, the food atthis place in Naples, florida,
(02:49):
at this place in Naples, floridacalled the Dock at Creighton
Cove, which is a place where youcan stay on the water and have
wonderful seafood, fantasticbeverages and excellent dare I
say, superb or stellar service.
So the Dock at Creighton Covedip crew, steph, you guys,
you're killing it, thank you.
So that is the shout out that Ihave to give, is shout out to
(03:15):
Steph and everybody at Just Takea Dip.
They are amazing at findingwhat they call Florida hidden
gems and this should not behidden.
It is a gem.
So thanks, steph, for the Dockof Creighton Cove in Naples.
(03:36):
And if anybody wants a shout outfor some of these really hot
summer miles, it's no longer thecold, we're complaining about
the hot weather, especially thehumid weather here in Florida,
but if you are combating theheat to train for a fall race,
(03:57):
dare I say the Berlin Marathonin September, I'm looking at you
, rundiznerd and so many others.
If you want a shout out, pleasereach out to us For somebody
that you know or for yourself tokeep your motivation going.
Email us at info atruneatdrinknet.
(04:18):
You can type it out.
But hey, if you attach an audiofile of 30 seconds to a minute,
then we can play it and makeyou Runcation Nation famous.
You can call and leave us amessage at 941-677-2733.
That's 941-677-2733.
(04:40):
Now let's talk running.
Like I said, we had anexcellent time or actually I did
while my co-host was sleepingin on this particular Saturday
(05:07):
series.
They have several seriesvirtual and live so you could do
either one, but I signed up todo the live series and earn
points toward the live series.
A back of the packer couldpossibly get enough points to
place.
You have to place to get thepoints, but I have placed in my
age group before, so don't countme out.
Anyway, we have one mile, 5k,10k, 15k, half marathon options
(05:31):
and they have a winter seriesthat runs from January to March.
There's a spring series thatruns April to June.
There's a summer series thatruns July to September and then
a fall series from October toDecember.
Right now we're in the summerand with the spring series they
(05:54):
have one called the Pirate onemile, 5k, 10k, 15k and half
marathon and it was at Collierregional park in naples and that
is really cool because it's allin a park.
It's all in a park and some ofit was shaded.
(06:14):
I did the 5k and some of it wasshaded.
It was all on asphalt orsidewalk and it started at eight
in the morning.
A 5k you can get it done inunder an hour and get out of the
heat, so it was perfect.
(06:36):
I registered through run signupregistration.
There are soccer fields andsoftball fields, baseball fields
and volleyball.
It's a whole park with lots ofpaved places where you can get
mileage done even if you aren'tparticipating in a 5K.
But this one had a pirate themeand I was like, yeah, I got to
(06:58):
do it.
So you remember Gasparilla.
I was thinking, oh, yes, I'mgoing to haul out the Gasparilla
.
No, I didn't wear a full piratecostume.
What I did was pull out myBoulder Athletic, wear the
running skirt that had thepirate theme on it, it and I
(07:29):
dolled that up with a RunnyDrink Podcast shirt, which I'm
told everybody has beenreporting from the Runny Drink
Podcast towers that it makes youwhat?
16 to 22% faster.
And we're still working on theresearch there, so stay tuned.
But I dolled it up and I headedout there to pick up my bib on
the morning of the race.
I was the one person whodressed up.
(07:51):
So guess who won the costumecontest?
That'd be me, yours truly.
I won an award.
Can you believe it?
I can't.
When I earned an age groupaward?
I'm shocked.
The costume contest was all mine.
It was fantastic.
It was paved, it was flat, itwas easy, with signage that
(08:16):
placed.
The longer races were just outand back loops of that same
course.
So if you were 10K, you did thecourse twice, plus a little bit
more when it comes to the halfmarathon.
But yeah, it was just fantastic.
It wasn't too humid quite yet.
(08:37):
We weren't in the heat of Junewhen we did this one.
We had lots of dogs on thecourse.
We did this one.
We had lots of dogs on thecourse, such cute dogs, which of
course, I had to stop and petall of them.
We had some parts of it thatwere shaded by trees, and we had
entertainment because there wasan ongoing softball tournament
(08:58):
at some parts during the coursewhen we passed the softball
fields, past the softball fields.
So when I finished they allwanted to take pictures of my
pirate skirt because I was theonly one in a costume.
That's why I wore a costume thebest costume deal, okay, shh,
don't tell anyone.
And I got a medal and thismedal is super, super cool.
(09:19):
The ribbon was all black and ithad like pirate font writing
about run like a pirate and themetal was in black with a brown
and it had a pirate ship thatlooks like Jose Gaspar's out
there at Gasparilla If you'vebeen on that course and taken
pictures next to that pirateship that they have sitting
(09:42):
there in Tampa Bay and it saysUS Road Running.
It was quite a hefty metal inblack and gold and brown and the
ship had lots of detail on itthe flags, the skull and
crossbones.
It was just so good and the feefor this one was really low
cost.
(10:03):
So it was a great local race tokeep up my 5k training because,
as if you've been following theshow over the last few months,
I have been injured and Dana hasbeen injured Just really been a
challenge to recover, and soI've decided to focus on the 5Ks
(10:26):
, focus on the 10Ks, focus onthe shorter distances and,
coming back with the run walkrun method, as Jeff Galloway is
my coach, I maybe took an hourout on the course and took time
to enjoy the dogs and otherpeople.
They were so friendly.
It was a great medal and agreat morning, and you know how
(10:50):
I followed a great morning ofrunning.
I was hungry, so I went to thedock at Creighton Cove.
I was hungry for seafood andneeded really great seafood.
So I reached out to Steph fromthe dip crew and asked hey, I'm
(11:11):
going to be in Naples.
Where can I get the best stonecrab?
We're at the tail end of crabseason.
Stone crab season runs untilMay and I really wanted some
really good stone crab beforethe season ended.
She said oh my God, any seafoodthat you want in Naples, you
must go to the dock at CreightonCove.
(11:32):
She recommended the shrimpnachos, although I didn't have
the shrimp nachos, I had stonecrab because that's what I came
for.
I was also spying on othertables around me.
When you're by yourself, youmake friends at other tables
very easily and I saw thecalamari.
The calamari, as an appetizer,looked amazing, lightly breaded,
(11:57):
and then the sauces that camewith it.
Oh, my mouth is watering justtalking about it.
But the Dhaka Crate and Covehas a great seafood menu.
If you want some whitefish, ifyou want some grouper Chilean
sea bass, if you want a seafoodtower, if you want some oysters,
(12:17):
if you want a beautiful view,either indoors or outdoors, the
Dhaka Crate and Cove is the wayto go, and the indoor and the
outdoor seating are all on thewater.
So you just I walked around the, since it was just me.
I walked around the restaurantin and out.
(12:39):
I happened upon this perfecttable where I could see the
beautiful water and enjoy mymeal with that scenic view.
It's not a beach, but it'swater.
It's beautiful water, beautifulsunshine, and the outdoor patio
at the Dock at Creighton Covehas a roof over it, so it was
(13:03):
shaded.
I got the best server on theplanet.
I'm quite sure Her name wasKelly.
She's been a server for 18years.
She knows what she's doing.
She knows the menu and hasimpeccable timing.
Just as you finish yourbeverage or appetizer, she comes
(13:27):
to check on you.
It's not like a server who,when you're in the middle of
chewing, asks can I get youanything?
Kelly just had impeccabletiming and impeccable
recommendations.
When I said to her I'm going toorder some stone crab, it's the
season, it's almost over, I haveto get it while I can.
She said do you want it hot orcold?
(13:47):
And I just assumed it was goingto come to me cold with some
mustard, which is the typicalservice, the way that this was
served or has been served to mein the past, and I said, oh okay
, let me have it, let me have itcold.
So then I had it cold and itcame out on a bed of that fancy
(14:09):
ice, that crushed kind ofconsistency.
And here was this perfect oneclaw.
She said if you can't decide,kelly said if you can't decide
between a hot and a cold serviceof the stone crab, start with
the cold, go from there, becausethat's the most popular.
So I did.
And the mustard sauce?
(14:30):
It was perfect the right amountof bite, but not to blow your
doors off, horseradishy orreally super hot.
It was just enough bite tohighlight the crab meat.
The stone crab came perfectlycracked.
Sometimes when you get one thatis cracked, you still have to
(14:54):
do a lot of the work to get inthere, but as soon as I picked
it up, the big claw just cameright open.
Oh, it was so good, it was easyto get out of the shell and it
came with a lemon and one ofthose crackers that you
typically get when you do, let'ssay, snow crab and snow crab
(15:18):
yeah, it is sweet, but I wouldsay that this meat is more
hearty.
You still have an element ofsweetness in this crab, but it
is hearty.
The texture stands up towhatever you want to dip it in.
(15:38):
I only had the one crab claw.
It was so delicious I said,okay, let's have it hot and see
how that is.
It was amazing.
Having it hot brings out thesweetness and having it cold
highlights the tartness in themustard sauce.
(15:59):
It's hefty meat and you get alot on one claw.
So I had one claw hot and oneclaw cold.
The hot claw came with butterand lemon and it was just
delightful.
All of it was wonderful andamazing and I would go there
(16:20):
again, 100%.
I got home and I said to Danaget in the car because we have
to immediately go back downthere and you have to have this
because it's amazing.
They know their specialty isfresh Florida seafood.
(16:41):
When it comes to desserts, theyknow where, locally, to get the
best ones too.
After I had the crab, oh mygoodness, let me just tell you
that Kelly said listen, you'vegot to have the key lime tart.
It's specially brought in, justlike the chocolate one, the
(17:01):
chocolate cream pie, or the keylime with graham crust.
I had the key lime with thegraham crust and it had lime
shavings like the rind all overand coconut within.
The meringue bits were on theplate with the key lime pie.
(17:22):
Oh, this tart, it was delicious.
It was sweet and tart,coconutty and lime and the
graham cracker crust.
It was served cold and it wasamazing.
I would have it again in aheartbeat and I bet the
chocolate one is wonderful andit's they're from a place called
(17:47):
Mickelson's Pastry Shop inNaples.
They do cakes, they do cookies,they do tarts, they do pastries
.
When I looked at the tart list,coconut, just coconut by itself
.
My father would have loved thatChocolate cream pie If you're a
chocolate fan like Dana,because, as he says, chocolate
is the superior sweet.
I'm more of a caramel girl.
(18:09):
That's a debate for anothertime, one that caught my eye
from their menu.
If you are ever in Naples theyare at 1068 Business Lane in
Naples, florida.
They have lemon meringue.
One that's just I want to go toMickelson's Pastry Shop to have
(18:33):
is the Kentucky that's right,kentucky butterscotch.
We used to go to a place inTampa called the Goody part of
the Columbia Restaurant Groupand they had a butterscotch pie
that we got once forThanksgiving and that we had any
time we went there for theirdiner food great diner food, I
bet this Kentucky butterscotchis probably just amazing.
(18:55):
They have cherry cheese, theyhave banana cream, they have
peanut butter tart.
Oh, I can't wait to go andvisit this pastry shop and I
just can't thank enough Kellyfor giving me such stellar
(19:16):
service, because I was a tableof one and as a server.
Dan and I have had plenty ofhistory in the restaurant
business, in the service portionof what it takes to pull off a
great restaurant, and we knowwhat great and stellar service
(19:37):
is.
Kelly, yes, she is superb, farand away some of the best
service I've had, even though Iwas just a table of one.
You should ask for her.
It is the key lime pie, thestone crab, everything I saw
come out in terms of the seabass, in terms of the calamari,
(20:01):
in terms of anything that cameout of that kitchen because I
was seated by the water but Ialso had a few of the servers
coming out to the patio todeliver to other tables looked
amazing.
The key lime pie with thecoconut meringue Mickelson's,
shout out to your pastry shopbecause it was just an amazing
(20:24):
meal.
I would go back anytime withanyone from the Runcation Nation
.
Go back anytime with anyonefrom the Runcation Nation.
And, speaking of the way to doit, their drink menu is also
(20:47):
fantastic.
When you go todoccraytoncovecom, they have a
very easy to read menu digitally.
They break it down into dinner,lunch drinks, brunch, dessert.
They have a happy hour and theyhave a kid's menu and then so
when you tap on dinner, they'reappetizers, they're entrees,
they're all just easy to readand out here.
When you go into the drink menu,kelly said one of the most
(21:13):
popular cocktails is called theKey Lime Colada, parrot Bay Key
Lime Rum, fresh Lime and PinaColada Puree, which looked
amazing coming out of thekitchen.
They also have something calledwhen Harry Met Katie and that
made me think of our pink hairedprincess Rhonda Lee, because
(21:37):
it's made with Empressenopineapple, ginger liqueur and
Ancho Reyes chili, which I thinkthat Dana would love, because
that's a spicy one.
Sounds like it would have abite, but if I know anything,
(22:00):
the cocktail that I got was soexpertly crafted that this one
would probably not blow yourdoors off with spice, but use
the spice to bring out the otherflavors.
There is something called anout of office, which is a
classic Mai Tai riff.
There's a mule in paradisewhich is Captiva, key Lime,
(22:25):
honey, vodka, fresh L lime andginger beer.
And there's also a hurricanethat has Bacardi, black and
white rum, passion fruit, freshorange and lime.
But what did I have?
I had a cosmopolitan.
And you're probably saying, amy, you know you can get a Cosmo
anywhere.
Why don't you get somethingthat's unique?
(22:57):
Yeah, but I didn't get just anyCosmo.
I got the Passion Fruit, cosmo,st George, citrus, passion
fruit, cranberry and lime.
It was the right amount ofsweet, the right amount of
citrus.
It was served in a champagnelooking glass and it had just
the simple garnish dried citrus.
It was delicious, it wasamazing and it wasn't too much,
(23:25):
so that you were able to notfill up on a drink before the
meal.
It was just enough and I couldenjoy it by the beautiful sunny
water.
And there is more on this drinkmenu.
Patrons stay tuned for bonuscontent on the patron feed a
little bit later this week.
(23:46):
So what can I tell you aboutthe dock at Creighton Cove?
Everybody needs to come down,fly into Southwest Florida
International Airport.
We will head to Naples togetherand have a fantastic riff on a
Cosmo the passion fruit Cosmoand some fantastic seafood at
(24:11):
our table, no doubt, and we willhave exceptional service if
Kelly is our server.
So what can I tell you?
Except I'm doing my best tokeep on going, pushing through
any injury, to stay out thereand run walking, because that is
helping me through this verydifficult year, as are you,
(24:35):
runcation Nation.
You are helping me through.
2025 is such a challenge and Icannot say enough about all of
you who are reaching out,checking on us, are reaching out
, checking on us, inspiring uswith your training runs in the
heat of summer.
Cheers to you, runcation Nation.
(25:00):
If you like what you hear, wehaven't had a review on one of
the platforms where podcasts areserved.
You can hear us on Spotify, youcan hear us on any podcatcher,
but if you could rate and reviewus on Apple Podcasts or a
platform where you get yourpodcasts.
That's how we grow.
That's how we meet otherwonderful people in the
(25:20):
Runcation Nation like you, andwe would certainly appreciate
your feedback.
That's a wrap.
Thank you for joining us in2025.
On your long run, your commuteto work around the house or
wherever you are, I'm your host,amy.
Stay safe and well and we willaccomplish, explore and indulge
(25:41):
with you really soon.
Hi, I'm Jeff Galloway and you are listening to the
Run Eat Drink podcast.
Welcome to the Run Eat Drinkpodcast.
We feature destination racesfrom across the country and,
after the race, we take you on atour of the best local food and
(00:26):
beverage to celebrate.
So, whether you are an eliterunner or a back of the packer
like us, you'll know the bestplaces to accomplish, explore
and indulge on your nextruncation.
Hey, welcome to episode 312 ofthe Runny Drink Podcast.
(00:47):
I'm your host, amy, that'sright.
I'm here with you.
It's us, just the RuncationNation, and your host, amy, your
humble co-host, is working.
So, with that said, I stillhave a great show for you, and
it's a training update and alocal race series that I have to
(01:12):
bring to you A recommendationfrom our friends at Just Take a
Dip over on Instagram this foodand beverage is something that
you want to travel south for100%, 110%.
It's just amazing thisrecommendation that Steph and
(01:35):
the Dip Crew gave to us.
We're talking about the PirateRace series from our friends
over at US Road Running.
This is a race series from theUS Road Running organization and
(01:57):
they happen all over Florida.
It's the same theme, but it'sin Bradenton, it's in Orlando,
it's in Sarasota, it's in Venice, it's in Naples.
We happen to hit it in Naplesand the medal alone is worth it.
Plus, the people who put it onand cheer you at the finish are
(02:19):
great people at US Road Runningand apparently there's a whole
series where you can get allthese points and win awards.
Us Road Running dot com istheir website, so we have that
coming up on the show.
And, like I said, the food atthis place in Naples, florida,
(02:49):
at this place in Naples, floridacalled the Dock at Creighton
Cove, which is a place where youcan stay on the water and have
wonderful seafood, fantasticbeverages and excellent dare I
say, superb or stellar service.
So the Dock at Creighton Covedip crew, steph, you guys,
you're killing it, thank you.
So that is the shout out that Ihave to give, is shout out to
(03:15):
Steph and everybody at Just Takea Dip.
They are amazing at findingwhat they call Florida hidden
gems and this should not behidden.
It is a gem.
So thanks, steph, for the Dockof Creighton Cove in Naples.
(03:36):
And if anybody wants a shout outfor some of these really hot
summer miles, it's no longer thecold, we're complaining about
the hot weather, especially thehumid weather here in Florida,
but if you are combating theheat to train for a fall race,
(03:57):
dare I say the Berlin Marathonin September, I'm looking at you
, rundiznerd and so many others.
If you want a shout out, pleasereach out to us For somebody
that you know or for yourself tokeep your motivation going.
Email us at info atruneatdrinknet.
(04:18):
You can type it out.
But hey, if you attach an audiofile of 30 seconds to a minute,
then we can play it and makeyou Runcation Nation famous.
You can call and leave us amessage at 941-677-2733.
That's 941-677-2733.
(04:40):
Now let's talk running.
Like I said, we had anexcellent time or actually I did
while my co-host was sleepingin on this particular Saturday
(05:07):
series.
They have several seriesvirtual and live so you could do
either one, but I signed up todo the live series and earn
points toward the live series.
A back of the packer couldpossibly get enough points to
place.
You have to place to get thepoints, but I have placed in my
age group before, so don't countme out.
Anyway, we have one mile, 5k,10k, 15k, half marathon options
(05:31):
and they have a winter seriesthat runs from January to March.
There's a spring series thatruns April to June.
There's a summer series thatruns July to September and then
a fall series from October toDecember.
Right now we're in the summerand with the spring series they
(05:54):
have one called the Pirate onemile, 5k, 10k, 15k and half
marathon and it was at Collierregional park in naples and that
is really cool because it's allin a park.
It's all in a park and some ofit was shaded.
(06:14):
I did the 5k and some of it wasshaded.
It was all on asphalt orsidewalk and it started at eight
in the morning.
A 5k you can get it done inunder an hour and get out of the
heat, so it was perfect.
(06:36):
I registered through run signupregistration.
There are soccer fields andsoftball fields, baseball fields
and volleyball.
It's a whole park with lots ofpaved places where you can get
mileage done even if you aren'tparticipating in a 5K.
But this one had a pirate themeand I was like, yeah, I got to
(06:58):
do it.
So you remember Gasparilla.
I was thinking, oh, yes, I'mgoing to haul out the Gasparilla
.
No, I didn't wear a full piratecostume.
What I did was pull out myBoulder Athletic, wear the
running skirt that had thepirate theme on it, it and I
(07:29):
dolled that up with a RunnyDrink Podcast shirt, which I'm
told everybody has beenreporting from the Runny Drink
Podcast towers that it makes youwhat?
16 to 22% faster.
And we're still working on theresearch there, so stay tuned.
But I dolled it up and I headedout there to pick up my bib on
the morning of the race.
I was the one person whodressed up.
(07:51):
So guess who won the costumecontest?
That'd be me, yours truly.
I won an award.
Can you believe it?
I can't.
When I earned an age groupaward?
I'm shocked.
The costume contest was all mine.
It was fantastic.
It was paved, it was flat, itwas easy, with signage that
(08:16):
placed.
The longer races were just outand back loops of that same
course.
So if you were 10K, you did thecourse twice, plus a little bit
more when it comes to the halfmarathon.
But yeah, it was just fantastic.
It wasn't too humid quite yet.
(08:37):
We weren't in the heat of Junewhen we did this one.
We had lots of dogs on thecourse.
We did this one.
We had lots of dogs on thecourse, such cute dogs, which of
course, I had to stop and petall of them.
We had some parts of it thatwere shaded by trees, and we had
entertainment because there wasan ongoing softball tournament
(08:58):
at some parts during the coursewhen we passed the softball
fields, past the softball fields.
So when I finished they allwanted to take pictures of my
pirate skirt because I was theonly one in a costume.
That's why I wore a costume thebest costume deal, okay, shh,
don't tell anyone.
And I got a medal and thismedal is super, super cool.
(09:19):
The ribbon was all black and ithad like pirate font writing
about run like a pirate and themetal was in black with a brown
and it had a pirate ship thatlooks like Jose Gaspar's out
there at Gasparilla If you'vebeen on that course and taken
pictures next to that pirateship that they have sitting
(09:42):
there in Tampa Bay and it saysUS Road Running.
It was quite a hefty metal inblack and gold and brown and the
ship had lots of detail on itthe flags, the skull and
crossbones.
It was just so good and the feefor this one was really low
cost.
(10:03):
So it was a great local race tokeep up my 5k training because,
as if you've been following theshow over the last few months,
I have been injured and Dana hasbeen injured Just really been a
challenge to recover, and soI've decided to focus on the 5Ks
(10:26):
, focus on the 10Ks, focus onthe shorter distances and,
coming back with the run walkrun method, as Jeff Galloway is
my coach, I maybe took an hourout on the course and took time
to enjoy the dogs and otherpeople.
They were so friendly.
It was a great medal and agreat morning, and you know how
(10:50):
I followed a great morning ofrunning.
I was hungry, so I went to thedock at Creighton Cove.
I was hungry for seafood andneeded really great seafood.
So I reached out to Steph fromthe dip crew and asked hey, I'm
(11:11):
going to be in Naples.
Where can I get the best stonecrab?
We're at the tail end of crabseason.
Stone crab season runs untilMay and I really wanted some
really good stone crab beforethe season ended.
She said oh my God, any seafoodthat you want in Naples, you
must go to the dock at CreightonCove.
(11:32):
She recommended the shrimpnachos, although I didn't have
the shrimp nachos, I had stonecrab because that's what I came
for.
I was also spying on othertables around me.
When you're by yourself, youmake friends at other tables
very easily and I saw thecalamari.
The calamari, as an appetizer,looked amazing, lightly breaded,
(11:57):
and then the sauces that camewith it.
Oh, my mouth is watering justtalking about it.
But the Dhaka Crate and Covehas a great seafood menu.
If you want some whitefish, ifyou want some grouper Chilean
sea bass, if you want a seafoodtower, if you want some oysters,
(12:17):
if you want a beautiful view,either indoors or outdoors, the
Dhaka Crate and Cove is the wayto go, and the indoor and the
outdoor seating are all on thewater.
So you just I walked around the, since it was just me.
I walked around the restaurantin and out.
(12:39):
I happened upon this perfecttable where I could see the
beautiful water and enjoy mymeal with that scenic view.
It's not a beach, but it'swater.
It's beautiful water, beautifulsunshine, and the outdoor patio
at the Dock at Creighton Covehas a roof over it, so it was
(13:03):
shaded.
I got the best server on theplanet.
I'm quite sure Her name wasKelly.
She's been a server for 18years.
She knows what she's doing.
She knows the menu and hasimpeccable timing.
Just as you finish yourbeverage or appetizer, she comes
(13:27):
to check on you.
It's not like a server who,when you're in the middle of
chewing, asks can I get youanything?
Kelly just had impeccabletiming and impeccable
recommendations.
When I said to her I'm going toorder some stone crab, it's the
season, it's almost over, I haveto get it while I can.
She said do you want it hot orcold?
(13:47):
And I just assumed it was goingto come to me cold with some
mustard, which is the typicalservice, the way that this was
served or has been served to mein the past, and I said, oh okay
, let me have it, let me have itcold.
So then I had it cold and itcame out on a bed of that fancy
(14:09):
ice, that crushed kind ofconsistency.
And here was this perfect oneclaw.
She said if you can't decide,kelly said if you can't decide
between a hot and a cold serviceof the stone crab, start with
the cold, go from there, becausethat's the most popular.
So I did.
And the mustard sauce?
(14:30):
It was perfect the right amountof bite, but not to blow your
doors off, horseradishy orreally super hot.
It was just enough bite tohighlight the crab meat.
The stone crab came perfectlycracked.
Sometimes when you get one thatis cracked, you still have to
(14:54):
do a lot of the work to get inthere, but as soon as I picked
it up, the big claw just cameright open.
Oh, it was so good, it was easyto get out of the shell and it
came with a lemon and one ofthose crackers that you
typically get when you do, let'ssay, snow crab and snow crab
(15:18):
yeah, it is sweet, but I wouldsay that this meat is more
hearty.
You still have an element ofsweetness in this crab, but it
is hearty.
The texture stands up towhatever you want to dip it in.
(15:38):
I only had the one crab claw.
It was so delicious I said,okay, let's have it hot and see
how that is.
It was amazing.
Having it hot brings out thesweetness and having it cold
highlights the tartness in themustard sauce.
(15:59):
It's hefty meat and you get alot on one claw.
So I had one claw hot and oneclaw cold.
The hot claw came with butterand lemon and it was just
delightful.
All of it was wonderful andamazing and I would go there
(16:20):
again, 100%.
I got home and I said to Danaget in the car because we have
to immediately go back downthere and you have to have this
because it's amazing.
They know their specialty isfresh Florida seafood.
(16:41):
When it comes to desserts, theyknow where, locally, to get the
best ones too.
After I had the crab, oh mygoodness, let me just tell you
that Kelly said listen, you'vegot to have the key lime tart.
It's specially brought in, justlike the chocolate one, the
(17:01):
chocolate cream pie, or the keylime with graham crust.
I had the key lime with thegraham crust and it had lime
shavings like the rind all overand coconut within.
The meringue bits were on theplate with the key lime pie.
(17:22):
Oh, this tart, it was delicious.
It was sweet and tart,coconutty and lime and the
graham cracker crust.
It was served cold and it wasamazing.
I would have it again in aheartbeat and I bet the
chocolate one is wonderful andit's they're from a place called
(17:47):
Mickelson's Pastry Shop inNaples.
They do cakes, they do cookies,they do tarts, they do pastries
.
When I looked at the tart list,coconut, just coconut by itself
.
My father would have loved thatChocolate cream pie If you're a
chocolate fan like Dana,because, as he says, chocolate
is the superior sweet.
I'm more of a caramel girl.
(18:09):
That's a debate for anothertime, one that caught my eye
from their menu.
If you are ever in Naples theyare at 1068 Business Lane in
Naples, florida.
They have lemon meringue.
One that's just I want to go toMickelson's Pastry Shop to have
(18:33):
is the Kentucky that's right,kentucky butterscotch.
We used to go to a place inTampa called the Goody part of
the Columbia Restaurant Groupand they had a butterscotch pie
that we got once forThanksgiving and that we had any
time we went there for theirdiner food great diner food, I
bet this Kentucky butterscotchis probably just amazing.
(18:55):
They have cherry cheese, theyhave banana cream, they have
peanut butter tart.
Oh, I can't wait to go andvisit this pastry shop and I
just can't thank enough Kellyfor giving me such stellar
(19:16):
service, because I was a tableof one and as a server.
Dan and I have had plenty ofhistory in the restaurant
business, in the service portionof what it takes to pull off a
great restaurant, and we knowwhat great and stellar service
(19:37):
is.
Kelly, yes, she is superb, farand away some of the best
service I've had, even though Iwas just a table of one.
You should ask for her.
It is the key lime pie, thestone crab, everything I saw
come out in terms of the seabass, in terms of the calamari,
(20:01):
in terms of anything that cameout of that kitchen because I
was seated by the water but Ialso had a few of the servers
coming out to the patio todeliver to other tables looked
amazing.
The key lime pie with thecoconut meringue Mickelson's,
shout out to your pastry shopbecause it was just an amazing
(20:24):
meal.
I would go back anytime withanyone from the Runcation Nation
.
Go back anytime with anyonefrom the Runcation Nation.
And, speaking of the way to doit, their drink menu is also
(20:47):
fantastic.
When you go todoccraytoncovecom, they have a
very easy to read menu digitally.
They break it down into dinner,lunch drinks, brunch, dessert.
They have a happy hour and theyhave a kid's menu and then so
when you tap on dinner, they'reappetizers, they're entrees,
they're all just easy to readand out here.
When you go into the drink menu,kelly said one of the most
(21:13):
popular cocktails is called theKey Lime Colada, parrot Bay Key
Lime Rum, fresh Lime and PinaColada Puree, which looked
amazing coming out of thekitchen.
They also have something calledwhen Harry Met Katie and that
made me think of our pink hairedprincess Rhonda Lee, because
(21:37):
it's made with Empressenopineapple, ginger liqueur and
Ancho Reyes chili, which I thinkthat Dana would love, because
that's a spicy one.
Sounds like it would have abite, but if I know anything,
(22:00):
the cocktail that I got was soexpertly crafted that this one
would probably not blow yourdoors off with spice, but use
the spice to bring out the otherflavors.
There is something called anout of office, which is a
classic Mai Tai riff.
There's a mule in paradisewhich is Captiva, key Lime,
(22:25):
honey, vodka, fresh L lime andginger beer.
And there's also a hurricanethat has Bacardi, black and
white rum, passion fruit, freshorange and lime.
But what did I have?
I had a cosmopolitan.
And you're probably saying, amy, you know you can get a Cosmo
anywhere.
Why don't you get somethingthat's unique?
(22:57):
Yeah, but I didn't get just anyCosmo.
I got the Passion Fruit, cosmo,st George, citrus, passion
fruit, cranberry and lime.
It was the right amount ofsweet, the right amount of
citrus.
It was served in a champagnelooking glass and it had just
the simple garnish dried citrus.
It was delicious, it wasamazing and it wasn't too much,
(23:25):
so that you were able to notfill up on a drink before the
meal.
It was just enough and I couldenjoy it by the beautiful sunny
water.
And there is more on this drinkmenu.
Patrons stay tuned for bonuscontent on the patron feed a
little bit later this week.
(23:46):
So what can I tell you aboutthe dock at Creighton Cove?
Everybody needs to come down,fly into Southwest Florida
International Airport.
We will head to Naples togetherand have a fantastic riff on a
Cosmo the passion fruit Cosmoand some fantastic seafood at
(24:11):
our table, no doubt, and we willhave exceptional service if
Kelly is our server.
So what can I tell you?
Except I'm doing my best tokeep on going, pushing through
any injury, to stay out thereand run walking, because that is
helping me through this verydifficult year, as are you,
(24:35):
runcation Nation.
You are helping me through.
2025 is such a challenge and Icannot say enough about all of
you who are reaching out,checking on us, are reaching out
, checking on us, inspiring uswith your training runs in the
heat of summer.
Cheers to you, runcation Nation.
(25:00):
If you like what you hear, wehaven't had a review on one of
the platforms where podcasts areserved.
You can hear us on Spotify, youcan hear us on any podcatcher,
but if you could rate and reviewus on Apple Podcasts or a
platform where you get yourpodcasts.
That's how we grow.
That's how we meet otherwonderful people in the
(25:20):
Runcation Nation like you, andwe would certainly appreciate
your feedback.
That's a wrap.
Thank you for joining us in2025.
On your long run, your commuteto work around the house or
wherever you are, I'm your host,amy.
Stay safe and well and we willaccomplish, explore and indulge
(25:41):
with you really soon.
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