129760 Mon Aug 13 10:34:32 -0700 2001 20 31 Home Cooking 0 702563 Does anyone have or know of some place I can get the recipe for that scrumptious Bubble Room Bread? After eating there last week, I called the restaurant and was told they don't give it out! :-( Help! Mon Aug 13 10:34:32 -0700 2001 0 B Kinder 1 702564 B., if you do a search on Google, you'll likely turn up some sources for the recipe you want. I've had great luck with Google searches. Good luck and happy cooking! Susan Tue Aug 14 13:58:19 -0700 2001 702563 0 Susan Thomsen 2 702569 Thanks for the note concerning Google. I tried a search there and did get some results. However, they didn't really sound like the "real thing" since they called for proscuitto (sp?) and I don't recall any of that in the bread we had at the Bubble Room. However, I did keep that recipe and am planning on trying it anyway. I'll try anything to see if I can get bread like that at home! lol! Wed Aug 15 09:41:14 -0700 2001 702564 0 B. Kinder 3 702936 I went to The Bubble Room about 4 years ago and I still have not been able to forget their delicious bread. I'm having a few friends over for some Italian food tomorrow night and I figured it would be great if I can impress them with Bubble Bread. Unfortunately, I was not able to find their original recipe, but the recipe that you posted sounds just fine. I'm going to try it tomorrow and also add some basil and cream cheese. I think I might skip the whole mayo idea. Thanks a bunch, Michi in Miami Fri Nov 23 20:28:44 -0800 2001 702569 0 Michi in Miami 1 702566 Greetings! We just returned from Sanibel ourselves. Over 10+ years ago I wrote Gourmet mag for a recipe and got the same response --they don't give it out. Undeterred, we ordered a second order to go and de-constructed it back at the beach rental. While I don't have precise measurements, here's how we made it. The secret is the mix of several cheeses and mayo. Split length-wise a loaf of good French bread or Italian loaf. Toast under broiler till light brown. Brush with melted butter that has been seasoned with 1-2 cloves of mashed garlic. In a small bowl mix together 1/4 -1/3 c. mayo, crumbled blue cheese probably 1/4 c or so and fresh grated parmesan. Lavishly spread on the toasted broad. Dust the top with more parm. Put under broiler until toasty and bubbly. This bread used to be worth the trip to the island. We ate a couple places elsewhere that seemed to be doing a knock-off of it. BTW, Bubble Room has changed owners since I had been there and the food has reportedly gone downhill--this from long time natives --though HUGE portions. Desserts looked good, however. I was put off by the overly cutesy/kitschy feel of the place, esp. the waitrons in Cub Scout shirts and everyone wearing animal ears on handbands. Way too self-conscious. It's really spread out and has lost its small, idiosyncratic feel. We skipped it. Tue Aug 14 15:52:23 -0700 2001 702563 0 berkleybabe 2 702567 Thanks for the recipe and the info. We thought the creamy topping may have had some cream cheese hidden somewhere in there.... maybe not. We hadn't been to the Bubble Room in years so I really can't say whether the food was better or worse than the last time, I just can't remember! I will agree that the servings are huge. The Red Velvet cake which always looks so awesome was fair at best. We all agreed that we wanted to come back the next day just to get more BREAD!! Our kids loved the decor though - lots of 'stuff' to look at. :-) Thanks again! Wed Aug 15 09:36:27 -0700 2001 702566 0 B. Kinder 3 702988 Hello - For years, my best friend Donna and I used to go to the Bubble Room in Winter Park, Florida. Alas, the restaurant is no longer there. But I, too, tried to get the recipe. After being told they don't give the recipe out, the waiter did inform me that it's made with 7 cheeses! So, I tried to make the bread and came very close, using mozzerlla, ricotta, romano & parmisian (used the combo parm & rom) and mixed in some crushed garlic. (I never thought about blue cheese, but that would make sense, too - now I only need two more cheeses!) I toasted the French bread lightly in the oven, then spread the mixture on the bread and broiled it. It was very, very close. I will try the recipe with mayo - that probably is the right addition - wouldn't want to lose any fat grams. HA. Hope this helps. Sat Dec 01 14:22:38 -0800 2001 702567 0 Beth 1 2837097 I ate at the Captiva Island Bubble Room restaurant in August 2007. The French bread served before the meal was the most awesome I've ever had. When I asked the girl-scoutette waitress about the recipe, she said it's a secret but .."it's made with a dressing." Along with the cheeses on top of the French bread that I picked off, it looked like a white creamy spread was laid down first. My wife and I wondered if it was a ranch dressing? It didn't seem to be a cream cheese taste or consistency to me as has been mentioned in other posts. Sat Aug 11 20:14:31 -0700 2007 702563 118586 n4ef 2 4052823 Maybe the dressing is miracle whip. I am sure it is mayonnaise and Parmesan cheese but Miracle whip is big down south. Mon Sep 22 13:15:58 -0700 2008 2837097 175523 macadamianut 1 2838837 It sounds to me like they enjoy telling people it has all these cheeses in there in order to confuse. I really think it's more simple than that. I haven't been to the Bubble Room since 1983, but I really don't think blue cheese is in that bread. Definitely mayo and parmesan cheese and I'm sure a few other tangy cheeses like Italian fontina, parmesan reggiano in addition to the parmesan, and of course some garlic, but not overkill on that either. Sun Aug 12 17:32:31 -0700 2007 702563 40464 OysterHo 1 3853605 A lot of the recipes I've seen online have ingredients that, while tasty, don't belong in bubble bread (like blue cheese or bacon). Here is the best recipe I've seen so far: http://www.chicaandjo.com/2008/06/30/how-to-recreate-the-bubble-rooms-bubble-bread/ I made it last night and it was fantastic! I was transported back to Captiva :) Wed Jul 09 14:08:22 -0700 2008 702563 208190 kaysmom 1 3872003 I agree with kaysmom. I also tried the recipe from chicaandjo. It was so tasty.(a taste of Captiva) Others for dinner loved it too. It probably would taste great with some crab in the spread too. Tue Jul 15 17:40:46 -0700 2008 702563 175613 linleedo1 1 4052655 I used to work at the Bubble Room and was the Head Bubble Bread guy (sticky buns too) I can without a doubt tell you it is ONLY a creamy bleu cheese dressing and a blend of grated parm and swiss cheese....thats it that all Mon Sep 22 12:18:37 -0700 2008 702563 227773 Happy29 1 4053290 OK, got hungry thinking about it and made some...recipe follows 2 C Mayonnaise (Hellmans) 5 oz crumbled gorgonzola 1/2 tsp granulated garlic 1/2 tsp white pepper 1/2 tsp red wine vinegar mix together 4 oz grated swiss cheese 4 oz grated parm (Kraft type) split Italian loaf lengthwise smear on dressing about 1/4 inch thick put cheese blend on top ( generously) sprinkle with paprika bake at 400 F for about 15 minutes or until "bubbly" Mon Sep 22 15:48:52 -0700 2008 702563 227773 Happy29 2 4053328 Yay! I just moved away from Fort Myers and miss dining at the Bubble Room. Thanks for spiling the beans, or rather bread, Happy29. Arika http://rawforamonth.blogspot.com Mon Sep 22 16:03:08 -0700 2008 4053290 82243 ArikaDawn 3 4053407 You are very welcome! I lived there (Ft.Myers and Cape Coral for about 9 years...miss it badly. Enjoy the bread Mon Sep 22 16:32:02 -0700 2008 4053328 227773 Happy29 3 4054318 arikadawn, your blog is great. i was really impressed with your saag paneer! is your blog new-ish? i didn't recall it before. anyhow, job WELL DONE! blessings to you. ps, what is the best pizza in ft myers/nfm, cape coral? help me, pleeeeeze! Tue Sep 23 04:25:21 -0700 2008 4053328 105717 alkapal 4 4054578 Thank you! It is very new. I really just wanted to show my Mom what my kitchen was turning out, neither of us are naturals when it comes to cooking, but all of a sudden I'm getting lots and lots of hits and feedback so it's become something really fun! Now as far as pizza in Fort Myers goes, I never found any that floored me, but Downtown House of Pizza is good for faux NY style pizza. Sasse's is also good, and Taste of New York is OK. If you're ever out by Lehigh, Perky's Pizza is very good. Stay away from Nino's Pizzeria and Il Primo Pizza. They're nothing but grease on dough. Hope that helps and isn't too disheartening =) Arika Tue Sep 23 06:53:55 -0700 2008 4054318 82243 ArikaDawn 2 4054311 happy29, that recipe in your photo looks awesomely delicious! i grew up in fort myers, but have never been to the bubble room. are their sticky buns famous, too? care to dish? ;-) and....welcome to chowhound! Tue Sep 23 04:19:02 -0700 2008 4053290 105717 alkapal 3 4056265 Thank you alkapal. The sticky buns were the other staple bread they served ( the only 2 kinds ) Standard cinnamon and raisin, they were made by their Company commisary, located in another part of the state, i forget where. Unfortunately, a lot of their food is shipped in, made fresh elswhere and then sent in by truck. Or, at least it was back in the 80's. Thanks for the warm welcome :) Tue Sep 23 16:11:41 -0700 2008 4054311 227773 Happy29 4 4056466 arika and happy, i miss fort myers esp. in the early sunset hours. lots has changed since i lived there year round, but when i visit, i miss good ethnic cuisine -- there aren't even any good cuban places (i guess they're up in ybor city or over on the east coast around miami....) anyhoo, i look forward to many great posts from you both in the future. happy chowhounding! Tue Sep 23 17:37:13 -0700 2008 4056265 105717 alkapal