Sunset & S’mores

Instead, we envisioned a gathering with barefoot charm but grown-up style, and a menu that was modern, colorful and tropical. We started with a sensational spot—the Hyatt Siesta Key Beach, a vacation residence club with 300 feet of quartz-white sand, perfect for sunset gazing. Then we asked some creative local chefs—Aaron Chavarria, executive chef of the Hyatt Regency Sarasota; Derek Barnes, chef-owner of Derek’s Culinary Casual; and the caterers of Morton’s Market—to help us come up with a menu inspired by the Florida setting.

The dinner they created features tropical fruits and vegetables, island-style spices and accents, and fresh seafood as well as beef. They also insisted on one classic beach picnic element: s’mores, but the most sophisticated and decadent s’mores we’d ever seen. 

Then we put together a lively guest list and gathered for the sunset dinner party of our dreams.
 

Evan and Lauren Angeleri enjoy some water play

tropical blooms and fruit adorn the table 

mojitos in hand, our guests gather poolside at the Hyatt Siesta Key cabanas. 

Menu

Mango mojitos (from James Shea, wine manager at Fleming’s) 

Conch and octopus ceviche and beef tostadas

(Chef Aaron Chavarria, Hyatt Regency Sarasota) 

Mojo chicken with pomegranate slaw on tostones

 (Chef Aaron Chavarria, Hyatt Regency Sarasota) 

Braised boneless short ribs with potato gnocchi, herb-roasted vegetables, fig glaze and lemon vinaigrette (Chef Derek Barnes, Derek's Culinary Casual) 

S’mores bar with assorted chocolates and fruit (Morton’s Catering) 

Suggested Pairings

James Shea, wine manager for Fleming’s Prime Steakhouse & Wine Bar, suggests a Parducci Sustainable Mendocino County, 2007, a light wine with tropical fruit flavors, as the perfect complement to the ceviche appetizer.

For the braised short ribs, he’d go with Folie a Deux, Amador County Zinfandel, 2005; the ripe cherry and raspberry notes with moderate tannins finished with vanilla and brown sugar will enhance the robust beef dish.

Floral Design An Exceptional Florist, Lee Younger, owner; Deborah Poppe, floral artist.

Props and special assistance: Hyatt Sarasota.

Special thanks to CAP Brand Marketing and the Hyatt Siesta Key Beach. To learn more about the resort’s vacation residences, call (941) 953-8160.

Tableware and giftware, including silver and vases (on main dining table), and cabana pillows (on cabana shot), An Exceptional Florist, Westfield Southgate, (941) 957-1339

Abalone shell citrus bowls, ceramic pear vase trio (on main dining table), Pure Luxe, 513 Central Ave., (941) 364-5800

Vietri Italian dinnerware Wine bottle coaster (on bar trolley with mango mojitos), salt and pepper shakers (on main dining table) Ashley Avery’s Collectables, 1425 First St., (941) 955-9593 

Jason Miller raises a toast to Barnes.  

Guest list  

Rosemary, Jeffrey, Lauren and Evan Angeleri; Joseph and Deborah Angeleri; Jason Miller; Tara Greenbaum; Michelle, Grant and Elizabeth Lempriere
 

Evan Angeleri and his mother, Rosemary, return from a stroll on the beach;

Morton’s s’mores go upscale with a selection of gourmet chocolates 

chef Derek Barnes of Derek’s Culinary Casual presents short ribs with potato gnocchi and ratatouille.

Entertaining Tips

Use local fruit to decorate the table. Lemons, limes, oranges and mangoes set a beautiful tropical tablescape. Invite guests to take the fruit home when they leave as a tasteful reminder.

A tropical beach dinner requires extra ice. Keep bottled water in ice buckets next to the chilled white wine for a quick and easy wine spritzer. Decorate the wine bucket with wildflowers.