Entertainment

Servers at Doug Nelson’s Café have had customers asking the same question every spring for the last five years:

“Doug doin' crawfish this year?”

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When you walk into Geo Burrito, there’s a lot to take in. From the earth-toned walls with images showcasing the planet’s natural beauty to the inviting menu.With three premium meat options: chicken, beef and pork; and two seafood options: shrimp and fish; three different types of beans; three different types of rice; eight different sauces; and an impressive display of fresh vegetables, Geo Burrito satisfies even the pickiest guest with a quality meal of his or her own creation.

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Gulf Coast Power Pro Wrestling returns to the National Guard Armory in Port Neches on March 19 with doors opening at 7:30 p.m. The armory is located at 511 Grigsby, which is near Port Neches-Groves High School. Tickets are available at the door for $10 (adults) and $7 (kids). Seating is based on first-come first-serve. Several matches are scheduled including Max Muscles defending the GCPPW heavyweight title against Zen Zen, four-way with Hector Montoya vs. Avarice vs. Hambone vs. Jen Alise and “Mr. Right Now” Chaz Taylor vs. “Sweet & Sour” Larry Sweeney.

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As I drove Chuck Berry from the Houston airport to his gig in Winnie, we found ourselves laughing at the times of the not-so-great 1950s.

The broad generous smile held his 84 years well. His big hands and 6-foot-plus frame stretched out and relaxed as we talked of trials and tribulations that beset his career. He was jailed at one time without charges, taunted by white club owners and got less than a penny a record during his 66-year tenure on stage.

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About two weeks ago, Gino’s Pizza and Pasta owner Ilir Nikqy started working out.

Coincidentally, at around that same time a few new items appeared on his menu — delicious, as would be expected from Nikqy, but also filling and healthy items.

“I’m always trying to make something new and fresh,” said Nikqy, affectionately known to his customers as “Nicky.” “I like to choose a few ingredients and create a dish out of them.”

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