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May Newsletter 2013

EAT, DRINK, READ, THINK
Volume 13

Dear Readers,

We hope you are enjoying flipping through our new spring issue of Edible Sarasota, and learning everything there is to know about local bees, pizza and fish markets! Now that it’s May (National Burger Month, by the way), we are indulging in the many events that accompany the spring-to-summer shift in Southwest Florida. See what’s on the menu.

 

 

Behind the Scenes with 

Sarasota Farmers’ Market

   

You wave to them at their booths. You buy their homegrown products. But how much do you really know about the 85 vendors at the Saturday morning Sarasota Farmers’ Market? The new “Managers Field Trip” video series aims to give patrons a backstage look at some of the market’s most beloved purveyors. In the first video, Phil Pagano visited Worden Farm in Punta Gorda and got up close and personal with the Worden family and crops. Stay tuned for more scoops.
 
Sarasota Farmers’ Market, 1420 State Street, Sarasota, 941-225-9256; sarasotafarmersmarket.org
 
 

– Abby Weingarten
Managers Field Trip: Worden Farms
Market operations manager Phil Pagano recently visited Worden’s Farm.
Video couresy of Stephen McFadden of  McFadden Creative

 

 

 

 

 

Buy a Book and Book a Trip

 

Mattison's Book 2013   

Read chef Paul Mattison’s new, long-waited, 120-page cookbook, Chef: The Story and Recipes of Chef Paul Mattison, which features 125 signature recipes with photos. Then, join Mattison in a hands-on cooking tour of Tuscany, Italy, from June 8 to 21. Abroad, participate in Italian cooking classes, boat tours and farm visits, and savor 10 specialty meals and 12 nights in luxury hotels. Books are $35. Inquire about travel fees.  

 

Mattison’s: 941-921-3400;  mattisons.com


 -Abby Weingarten  
 

savor sarasota 2013

Prepare for two of the most delectable weeks Sarasota has to offer. Visit Sarasota County’s annual event is tempting all flavor connoisseurs from June 1 to 14 to sample the gourmet creations of 30 local chefs. Did you know Sarasota has one of the highest concentrations of Zagat-rated restaurants in the state? Taste for yourself. Have a prix fixe three-course meal for $15 at lunch or $29 at dinner. Yum!   

Savor Sarasota:  savorsarasota.com.

 

 -Abby Weingarten  

 

 For The Kids 


chefscooking for kids 2013

 Support Big Brothers Big Sisters of the Sun Coast as the organization hosts “Manatee Chefs Cooking for Kids,” a culinary showcase featuring gourmet bites from local guest chefs. The soiree and sampling will be held on April 18th from 6 to 9 p.m. at IMG Academy Golf Club, and tickets are $60 per person (or $500 for tables). Proceeds will benefit one-to-one mentoring programs and the children of Manatee County. Get decadent, listen to live music and participate in an auction, all for a good cause.
IMG Academy Golf Club: 4350 El Conquistador Parkway, Bradenton, 941-746-
 

 -Abby Weingarten   

 

 

Halfway to Heaven  

    

amioyster1

 

Have you heard? Anna Maria Oyster Bar Landside’s newly renovated Halfway bar opened on January 21 and has since become the laid-back place to be. Try the tapas-style menu, cocktails, beers and wines on the outdoor deck while watching the game and mingling.

amioster2

 

Anna Maria Oyster Bar Landside, 6906 14th St W, Bradenton, 941-758-7880;  oysterbar.net 

 

-Abby Weingarten 

 

Just Say “No” to Monsanto

 

monsanto 2013  

  

Protestors across the globe will be marching against Monsanto on Sat. May 25, and Occupy Sarasota is right in the action. Genetically modified food? Who needs it? Organic, local farmers make our community go ’round, and in that spirit, we boycott the Monsanto monopoly. Want to get involved?     

Occupy Sarasota: facebook.com/occupysarasota.

 

-Abby Weingarten  

 

Charlotte’s 

Potato & Cheese Soup with Broccoli 

 

charlotte soup may2013

  

The bulk of this soup-onions, potatoes, broccoli, and green onions-are all in season and can be found at the Farmers’ Market. This smokey soup is creamy, comforting, and even better as leftovers. 

 

Potato & Cheese Soup with Broccoli

Serves 6

 

4 tablespoons butter

1 onion, chopped

2 cloves garlic, minced

1 ½ pounds starchy potatoes, peeled and cubed

½ teaspoon smoked sweet paprika, plus more for serving

¼ teaspoon ground cumin

4 cups chicken broth

⅓ cup all-purpose flour

2 cups milk

4 ounces fontina cheese, shredded

4 ounces sharp Cheddar cheese, shredded

2 cups cooked broccoli, chopped

green onions, chopped, for serving

 

Melt butter in a large saucepan over medium heat. Add onion, cook until golden, about 5 minutes. Add garlic and cook for 1 minute. Add potatoes, paprika, and cumin. Cook, stirring, until beginning to get brown and crusty, about 5 minutes. Stir in broth, scraping up bits from the bottom of the pan. Whisk together the flour and milk in a small bowl. Slowly add milk mixture to soup and stir constantly until thickened. Add cheese and stir to melt. Stir in broccoli. Serve sprinkled with paprika and green onions.

 

Recipe courtesy of Edible Sarasota recipe editor Charlotte Abrams

 

 

Clean Up with Grate Chef Grill Wipes

  

 

grill wipes 2013

 

 

Summer grilling doesn’t have to be messy. Uniquely designed Grate Chef Grill Wipes, which attach to the bristles of any grill brush, keep food from sticking to grill grates, and they are non-toxic and biodegradable. Toss out the flammable paper towels and get in the Grate Chef game. A pack of 18 wipes is only $8.99.  

 

Grate Chef: 877-900-8415;  gratechef.com.

 

-Abby Weingarten  

 

  

BBQ’ing at the Shamrock

shamrock 2013
Lucky for us, it’s back! The Shamrock Pub’s weekly summer barbecue series, which made us drool last year, will return on June 4 every Tuesday night at the downtown Sarasota hotspot. Local chefs will prepare food to pair with the pub’s craft beers. Check back for details and pricing.

Shamrock Pub: 2257 Ringling Blvd, Sarasota, 941-952-1730;  
 
-Abby Weingarten
 

Cheers to Chianti!

 

chianti 2013
 
Let’s usher in the grand opening of the new Chianti Ristorante Italiano on Clark Road at 5 p.m. Fri. May 17 with a ribbon-cutting ceremony and complimentary wine, cheese and appetizers. At this family-style eatery, lauded chefs Al Massa and Edward Pizzuti are creating entrées and daily specials made from local, organic ingredients. Experience the cocktail and wine bar, which will soon host tastings and special events.

bruchetta

Chianti’s Classic Bruschetta

Serves 3

 

2 roma tomatoes

1 teaspoon minced garlic

2 basil leaves, chiffonade (rolled up and sliced thin)

2 tablespoons extra virgin olive oil

sea salt and fresh ground pepper

3 slices Italian bread, sliced on bias, about ½ inch thick

3 slices fresh mozzarella from a ball

2 tablespoons pesto

 

Pesto Recipe:

 

2 cups packed fresh basil leaves

2 cloves garlic

¼ cup pine nuts

2/3 cup extra-virgin olive oil,

Kosher salt and freshly ground black pepper, to taste

½ cup freshly grated Parmigiano-Reggiano cheese

 

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add ½ cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. Reserve 

Fine dice the tomatoes and place in a bowl, add the garlic, basil, extra-virgin olive oil, and season with salt and pepper to taste. Let the flavors marry for about five minutes. Take the sliced bread and spread a little pesto over the bread. Place the sliced mozzarella over the bread and place in 350 degree oven till cheese melts and bread is toasted, about 3-4 minutes. When bread comes out of the oven, carefully spoon the tomato mixture over the bread, cut in half on a sharp bias

 

 

 

Chianti Ristorante Italiano: 3900 Clark Road, Sarasota, 941-952-3186;  chiantisarasota.com.

– Abby Weingarten 

 

 

 

 

MTV Casts Amateur Chefs for “Food School”

 

 

MTV food school

 

 
Calling all amateur chefs and bakers with big personalities! MTV and Doron Ofir Casting are seeking aspiring celebrities (ages 18 and older) for “Food School,” a show that will help make culinary unknowns into instant stars. Do you have what it takes? MTV’s Food School: foodschoolcasting.com

 

-Abby Weingarten 
 

A Pickin’ Picnic in Downtown Bradenton 

 

 
realizebradenton2013

 Bring the entire clan for a free, family-friendly talent showcase at Bradenton’s Riverwalk in the Mosaic Amphitheater on Sat. May 26. Watch local teenage artists perform from 11 a.m. to 3:30 p.m., and stay from 4 to 10 p.m. to see national acts. The lineup includes the ukelele funk group Applebutter Express, the folk two-piece Lady and Gentleman, and the bluegrass-folk Faceless Bandits. Set up a lawn chair or blanket and chill.  

  

 

Mosaic Amphitheater at Bradenton Riverwalk: 452 Third Ave W, Bradenton, 941-681-0708;realizebradenton.com.

 

-Abby Weingarten

 

Join the Food Revolution

foodrevolution2013
Downtown Sarasota’s Artisan Cheese Company is participating in chef Jamie Oliver’s Food Revolution Day (a celebration of healthy eating) from noon to 6 p.m. Fri. May 17 at the shop. Attendees can take part in cooking demonstrations and bring home gift bags, and chef Steve Phelps of Indigenous will be featuring a special dish using Artisan Cheese ingredients. What a scrumptious revolution!

Artisan Cheese Company: 1310 Main St, Sarasota, 941-951-7860 ;artisancheesecompany.com

-Abby Weingarten

 

 

And The Winners Are….

MacnCheese 2013

 

Last Saturday Mr Beery’s in Gulf Gate hosted an epic comfort food event ” Not Yo Mama’s Mac n Cheese cook off”. Locals arrived with their crockpots packed with their version of this comfort food classic.The judges sampled 18 different cheesy recipes.

First place winners go to:

 

Mollie Davis for her Spiced Apple Pie Macaroni & Cheese

 

Chip Jackson for his Heat & Sweet Mac & Cheese

  

Stay tuned for more fun and exciting events happening at Mr Beerys. 

 

 

Mr. Beery’s: 2645 Mall Dr, Sarasota, 941-343-2854;  mrbeeryssrq.com.

 

 

 

Spiced Apple Pie Macaroni & Cheese
From the Kitchen of Mollie Davis

Makes 45 Bite Sized Tarts

 

 

4 medium (1 pound) firm, Jazz apples (any apples will work, except Red Delicious or Granny Smith)

3 tablespoons butter

10 tablespoons brown sugar, divided

2 pieces of whole star anise

½ teaspoon cinnamon

½ teaspoon allspice

8 ounces mini elbow pasta

8 ounces Il Villaggio Mascarpone cheese, softened (any Mascarpone cheese)

½ cup sour cream

2 large egg, lightly beaten

½ teaspoon salt

1 teaspoon vanilla extract

12 ounces Fol Epi Swiss cheese, grated (Fol Epi can be substituted for any nutty cheese that melts nicely)

Powdered sugar and Vermont Creamery Crème Fraiche Madagascar Vanilla, for garnish 

45 Mini Fillo Shells

 

Prepare the spiced apple compote by peeling and coring 3 apples (4th apple comes at the end). Chop them into small pieces the size of raisins. In a skillet, over medium heat, melt the butter and 5 tablespoons brown sugar; add the chopped apples, star anise, cinnamon and allspice; let the mixture simmer gently. The apples will soften and the melted sugar and butter will slowly evaporate.

 

Meanwhile, bring a large pot of water to a boil, add pasta and cook just until al dente (cooked through, yet firm) according to the directions on the package. Overcooked pasta will result in noodles that fall apart too easily after baking. Drain the noodles well and set aside.

Once the apples have reduced, with the consistency of loose fruit preserve, take the pan off the heat and remove and discard whole star anise; set aside.

Preheat the oven to 350 Degrees. Bake Fillo Shells for 4 minutes and let cool. (don’t skip, mac and cheese will make shell soggy, you will need extra crispness)

In a large mixing bowl, combine the Mascarpone Cheese with the sour cream, beaten egg, remaining brown sugar, salt and vanilla; stir. Add the apple compote to the cheese mixture, stir. Finally, add the cooked pasta; mix until the pasta is thoroughly coated with the cheese mixture and the apple compote is well distributed. Spoon the pasta mixture into Fillo Shells and place on cookie sheet.

Sprinkle the top of shells with grated Fol Epi Swiss Cheese.

Take remaining apple, core with skin on, and thinly slice into triangle shape. Push small triangle apple slices into center of shell just enough to stand up straight, skin out.

Bake for 8-10 minutes, the Fol Epi should be nice a gooey.

Serve warm and garnish with powdered sugar dusted on top and a drizzle of Crème Fraîche.

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