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G&G Party Pics

Garden & Gun Club Pop-Up in Naples

In partnership with Florida’s Paradise Coast, Garden & Gun Club executive chef Ann Kim teamed up with chef Rajkumar “Raj” Holuss of Sails Restaurant for a one-night only culinary experience. The exclusive evening on Naples’ famed Fifth Avenue South began with a cocktail hour followed by a multicourse menu that married coastal ingredients with Southern soul.

Special thanks to:
Florida’s Paradise Coast
Sails Restaurant

August 6, 2025

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From left: Tourism director Jay Tusa, PR and communications manager Sandra Rios, and arts and culture manager John Melleky of Florida’s Paradise Coast.

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From left: Tourism director Jay Tusa, PR and communications manager Sandra Rios, and arts and culture manager John Melleky of Florida’s Paradise Coast.

Photo: Grace Dreim

The amuse-bouche: cauliflower panna cotta with oyster emulsion and pickled vegetables

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The amuse-bouche: cauliflower panna cotta with oyster emulsion and pickled vegetables

Photo: Grace Dreim

Coastal cocktails inspired by southwest Florida: the Southern Standard with whiskey and orange bitters; the Citrine Soul with vodka, lemon, and pineapple; and the zero-proof Everglow with sparkling water and passion fruit.

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Coastal cocktails inspired by southwest Florida: the Southern Standard with whiskey and orange bitters; the Citrine Soul with vodka, lemon, and pineapple; and the zero-proof Everglow with sparkling water and passion fruit.

Photo: Grace Dreim

From left: Suzy Fuller, Jim Fuller, Lindsey Fuller, Diane Holloway, and JL Holloway.

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From left: Suzy Fuller, Jim Fuller, Lindsey Fuller, Diane Holloway, and JL Holloway.

Photo: Grace Dreim

The tables are set with menus and details inspired by the Garden & Gun Club and the Southern sporting lifestyle.

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The tables are set with menus and details inspired by the Garden & Gun Club and the Southern sporting lifestyle.

Photo: Grace Dreim

The first course: tuna tartare with fennel marmalade and avocado mousse.

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The first course: tuna tartare with fennel marmalade and avocado mousse.

Photo: Grace Dreim

G&G Society members Brian and Kathryn Norman.

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G&G Society members Brian and Kathryn Norman.

Photo: Grace Dreim

The second course: grilled shrimp with a coconut curry sauce.

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The second course: grilled shrimp with a coconut curry sauce.

Photo: Grace Dreim

Chef Ann Kim introduces the meal and the inspiration behind the collaborative menu–a blend of global dishes with Southern culinary traditions.

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Chef Ann Kim introduces the meal and the inspiration behind the collaborative menu–a blend of global dishes with Southern culinary traditions.

Photo: Grace Dreim

Daniel Spieler and Alexandra Adimando.

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Daniel Spieler and Alexandra Adimando.

Photo: Grace Dreim

The third course: beef Wellington with potato fondant and truffle jus.

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The third course: beef Wellington with potato fondant and truffle jus.

Photo: Grace Dreim

Chef Raj Holuss, executive chef of Sails Restaurant.

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Chef Raj Holuss, executive chef of Sails Restaurant.

Photo: Grace Dreim

A pineapple butter cake with vanilla rum ice cream for dessert.

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A pineapple butter cake with vanilla rum ice cream for dessert.

Photo: Grace Dreim

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