Each Friday from 5 to 7 p.m., Norwood's offers free wine tastings out on the deck. The kitchen prepares some special snacks that complement the wines being poured. Then every day we sample wines in the dining room. It's called the Wine Steward program, and it's a great way to promote wine sales.

And then we're always doing special wine dinners, where specific wines are paired with different courses.

What role does the food play?
We're most known for seafood and Angus beef. More and more steaks are gaining popularity. Everything is absolutely fresh and for the most part traditionally prepared. I do stretch out a little bit with the specials, maybe offering some East-meets-West dishes. Specific wine suggestions also accompany the specials.

What are some of Norwood's off-site catered events like?
This side of the business is growing, and a big event is in the works right now, a party for 800 under tents at the Atlantic Center of the Arts. It starts at 11 a.m. with a wine tasting and hors d'oeuvre. We're setting up a variety of stations to serve the entrées, with each decorated for the theme. There's a Caribbean Island with a jerk pork carving station and Shrimp and Scallop Pasta. At the Asian station we're preparing sushi and a sweet and spicy salad with peanut dressing. There also will be Caesar Salad, Cajun and Creole, and antipasto stations plus carving centers for beef and smoked turkey.

How do you pull off something that big without a kitchen?
We're borrowing a refrigerated trailer for prep, and almost everything will be prepared fresh at the stations. We'll throw a little liquor in the pan and shoot some flames and create some excitement.

What's the Norwood's kitchen staff like?
Many of our kitchen employees have been here a while. The consistency and longevity of the line is a big part of our success because there is history and tradition. It helps me keep up the continuity, and they're extremely loyal. For the big, catered events, I might get some help from my colleagues in the American Culinary Federation.

What impact does seasonality have on the restaurant business?
We definitely know when the first snow falls up north, because everyone heads down to Florida. Daytona is only about 15 miles away, so we're real busy when they have events there. And of course Spring Break is always a popular time. Our Sunset Dinners have generated a lot of business early in the evening. It's a nicer way to say "early bird dinner," and we do have a lot of retirees and older people who take advantage of that time slot. It's especially good for us, though, because we also serve lunch, and it keeps the dining room full almost all day.

How has Norwood's increasing wine emphasis been good for business?
The awards and recognition certainly help. For the last several years, we've won the Wine Spectator Best Award of Excellence. Many of our wines are in limited allocation, and that attracts people. The new cheese program also will increase wine sales. And at our wine festival, we've just about been doubling sales one year to the next.