Shhhh...don't tell my doctor about this week's food frenzy.

By Judi Gallagher

 

I might end up with my own Buddha belly.

Thinking I was beating the cholesterol check before my physical, I headed over to Steak ’n’ Shake. I know, I know, but someone on the food network picked it as his favorite burger place. While I must disagree (and clearly they haven’t had a brunch burger at Knick’s Tavern or Fleming’s prime burger with cheddar cheese), I do say the chocolate shake was fantastic and the service provided by young man from Kentucky delightful.

The original concept of Trader Vic, which I had hoped for, is a throwback to the ’60s and ’70s, serving flaming Pu Pu platters and sizzling pork with grilled pineapple and Asian duck tacos. This new “American” version focuses on wings, quesadillas, a few Cajun specialties and even a hot dog, perhaps trying to please everyone too much—from sushi rolls to spaghetti marinara. Fear not, fellow Polynesian fans, there are several delicious signature dishes such as Asian pot stickers, Orange Chili Chicken and yes, those infamous Mai Tais.

The perfect home fries are reason enough to try this little nest egg. Hollandaise sauce on the eggs Benedict was homemade and delicious and a nice change from some other breakfast stops that try and sneak in the Knorr Swiss “fake” sauce. The poached eggs were clearly overdone, but forgiven—I will make sure to order them loose next time just in case. Their house specialty, Island Style Pancakes, were a home run, and all pancakes come with real Vermont maple syrup. (They do keep a backup bottle of the fake stuff for kids who crave corn syrup). The Island Pancakes, surprisingly not overly sweet, bloom into a creative and pleasing flower of grilled pineapple, shredded coconut and macadamia nuts that is decidedly light and fluffy and a good call to start the weekend before heading over to the farmer’s market on Saturdays.

 Those Island Pancakes.

Look for a new garden coming for an alfresco experience. I haven’t tried lunch yet but will give you the scoop as soon as I do. Service is a little scattered but forgivable for now, and the biscuits…well, fluffy and divine.

Before you head home, stop by Fruitville and Beneva for cupcakes at Cakes by Ron--wonderful flavors like Bostom cream pie, red velvet and carrot cake.

 

Coming from friends and family, food warms the soul.

 The first weekend, a dear friend arrived with her electric fry pan, bacon, eggs and English muffins. Although I was on a liquid-only diet, the meal was prepared for my husband—the ultimate grand caregiver—and, boy, did that inspire him. Next came a personal delivery from a restaurant friend of butter- poached lobster and racks of lamb—again for the caregiver. (Great move; it kept him inspired for the household chores and endless loading and unloading of the dishwasher.) There were messages to look by the front door when I awoke from a nap, and there sat containers of matzo ball soup, pasta, tuna sandwiches (my favorite on rye with lettuce and tomato), chocolate chip cookies, pies, cupcakes, casseroles, ginger lobster—yes, Vietnamese ginger lobster—soups galore, Tuscan chicken cakes that I still dream of and homemade chocolates. One chef came over with all of the components of my favorite spinach salad, enough for three full meals. A dear friend made grilled pork tenderloin with all the sides, came over and served us and insisted on doing the cleanup.

 Me with the best caregiver and grilled cheese maker I know.

Family from far away sent New England clam chowder, steaks and muffins to ease the stress of hubby having to run to the grocery store after work.

Rack of lamb, home delivered.

Now, as I begin to slowly grocery shop, cook and get back to testing recipes, I am beyond grateful to everyone who helped get us through with such wonderful nourishment. I encourage everyone to use the great foods around us to share with friends that are under the weather. You don’t have to make something homemade—the calls from people asking me what was my favorite dish from Pho Cali or what topping I liked on a Greek salad from El Greco were as wonderful as anything and just what I had been craving.

 Send a chef as a "get well soon"--it worked for me.

As for my husband, who cooked a perfect medium rare prime rib on Christmas night while I directed from a pile of ice packs—you so earned a lifetime of raspberry bars and steak Diane. Thank you all for keeping my soul warm with such wonderful food and thoughtfulness.

The much sought-after luscious Maine lobster has made a grand entrance onto our Suncoast eating scene. The Colony Beach and Tennis Resort and Michael’s on East are but two fine eateries offering attractive lobster pot specials. However, take a trip south on U.S. 41 to Bit of Boston in Venice for the best lobster roll this side of Bar Harbor, Maine.

Sharing a lobster with Roxanne Joffe.

 

New on the scene but residing in a traditionally attractive location (most recently Café on the Bay and Maureen’s before then) is The Lazy Lobster on Longboat Key. To be sure, this is a dining-up establishment, in a comfortable atmosphere with casual dining prices—all with fine-dining service. The Lazy Man Lobster at $19.95 is probably the best deal, since all the lobster labor is done for you. It’s served with drawn butter, and you also get to order twice the meat for $33.95. (Guess which option I chose!!)

 Lobster hits the Sarasota dining scene at plenty of locations.

 

The Ritz-Carlton's new burger bar is an idea whose time has come. 

By Judi Gallagher

Now, responding to the economics of change, the Ritz has decided to accentuate its magnificent wrap-around veranda and lush water-side environment by promoting a Burger Bar menu, at the outdoor cafe. Yes, that’s right—quite affordable, very pleasing burgers—over six different types, including a “double”—on a toasted, buttery bun, with home-made, eclectic shakes (try the s’mores version with toasted marshmallow and nutella), crispy French fries, plump onion rings, albeit frozen…..as well as chicken sandwiches….. all ritzimpeccably prepared and served. Oh, yes, there is a veggie burger. Seriously, if you are heaping into a burger bar two words you don’t mention are diet and vegetarian. Think of this as ’50s drive-in burger joint meets Sarasota royalty. The prices are so not the Ritz Carlton, either— burgers range from $6 to $9 with a million-dollar view and no servers on roller skates. With more and more restaurants offering burgers, I have a feeling this is going to be a good year for carnivores.

Adventures in Brazilian and Indian cuisine.

By Judi Gallagher 

Naan, the traditional Indian bread, is made fresh to order at Daawat and served slightly warm. The Garlic Naan was our favorite, with a hint of coriander and perfect for sopping up the buttery sauce from our entrée.

 Daawat owner Amisha Desai with chef Raj.

I loved the creamy rice pudding with cardamom and saffron as a slightly sweet ending to an unexpected spiced pleasure. Rest assured for those of you that are experienced and prefer hot and spicy, Daawat will not let you down. Their menu is quite extensive, but be patient. Everything is made to order, so don’t be in a hurry for this authentic Indian experience.

You don't have to cook to enjoy a Thanksgiving feast.

By Judi Gallagher

For Thanksgiving To-Go Dinner reservations call (941) 383-5558.

Ophelia’s on the Bay will deliver a full Thanksgiving dinner for four to your door on Thanksgiving Day that even includes the pumpkin pie. Call (941) 349-2212 for more information on that.

 

On Barbados, the taxi drivers know best about where to eat. 

In need of a respite before disc surgery (being a chef for 30 years takes its toll), I headed for the island of Barbados. Although I was leaving my Florida home just as the temperature was beginning to remind me to pull out the slow-roasting recipes, lying on a beach for four days with two massages already booked, a great book and plenty of sunscreen sounded like the perfect prescription.

 Beautiful Barbados.

I had not researched the island culinary fare. I’ve been tired, and this nagging neck pain has taken a bite out (pun intended) of my passion for carefully anticipating every meal ahead of me. The thought of room service, even with a nagging neck and a bit of jet lag aside, does not fit into my lifestyle. There is no way one is going to get Judi Gallagher to eat hotel food (unless it’s The Ritz or Four Seasons, of course). So, enroute to our resort, our taxi driver escort suggested we try “Oistins Fish Fry”—especially since it was Friday and Friday nights are the big night, with multiple (very multiple) fish shacks serving fried and “grilled fresh” Barbadan fish (aka Bajan)—music blasting, dancing, little “rum trailers” everywhere and crafts galore.

First we decided on a small trailer serving “flying fish,” with tartar sauce and amazing macaroni and cheese—“pie,” as it’s called (about $22 Barbados, $10 US for an incredible plate of food and service). We strolled a bit, invested in the local jewelry stands and headed back to the fish stalls for a plate of kingfish. Uncle George’s is apparently THE fish shack. The line of people (local and tourists) stretched for a half hour wait, but it’s well worth it, as camaraderie is embraced by all. Dialogue is shared, like, “Try the plantains over at that red stand, but try the whole red snapper from the other stand.” Finally, our turn arrived; and while I preferred flying fish, the kingfish was seasoned so flavorfully that I could not deny a new culinary investigation—again the seasoning was magnificent. Might I add, Uncle George’s grilled potatoes were worth every carb, even after that great mac n cheese pie. Need I say we slept well that night?

 Uncle George's fish shack.

The next day, while strolling past the nearby surfer area, I noticed a group of athletes, local workers and a few tourists gathered around a trailer near our hotel. The sign said “Guaranteed to be the freshest fish.” I took out my $6—Barbadan—that’s about 3 bucks US—and yes, it really was amazing. A bit spicy, the lightly fried fish sandwich that burst with freshness proved to be not enough at one. So, an hour later, I walked down the path from the hotel and ordered another one. “Ah,” said the owner, “I knew you would be back. I saw that big smile when you took your first bite.” 

Going the vegetarian route with a new Libby's dish.

By Judi Gallagher

I really loved Libby’s new vegetarian trio. Now, I am a true carnivore—definite descendant of the cavewoman. Bring on a 2-lb. Porterhouse steak, medium rare, and a big steak knife! But honestly, I really loved the trio, which had a Santa Fe black bean tarta with pico, a Sicilian grilled eggplant cake with balsamic garlic “candy,” and a classic truffled Portobello and goat cheese torte. In fact, don’t tell my meat-loving friends, but I’ll definitely be ordering it as my appetizer next time I’m at Libby’s.

 Chef Fran Casciato's rock shrimp fried rice.

My favorite is their new honey wasabi barbecued mahi. Not only is the fish tender and moist, the shrimp fried rice topped with tempura vegetable presentation served in a takeout Chinese container, is absolutely whimsical. Since we have yet to get a decent Chinese restaurant in our neck of the woods, Libby’s will actually pack this up to go. But if you like to cook, I was fortunate enough to get Chef Fran Casciato’s recipe for this new favorite.

With the recent hot weather, I'm not quite ready for Thanksgiving cooking.

By Judi Gallagher 

My husband gave me a very generous gift of antique copper pots, and our son and daughter-in-law donated their large copper sauté pan since they have yet to use it in their 10-year marriage. I would have thought by now I would be testing caramel sauce for Granny Smith apples and beginning the “hot mulled cider” on weekend mornings routine. So today, I turned on the Weather Channel—up to two feet of snow in parts of Colorado and freezing rain in New York.

I'll miss my longtime favorite, Gourmet Magazine, more than I can say.

By Judi Gallagher

 

Judge Judi goes for the secret ingredient at Venice's chef competition.

By Judi Gallagher 

I am addicted to the cooking shows Top Chef and Iron Chef. I’m amazed at culinary challenges and the “secret” ingredient. (Forget the screaming, foul- mouthed British “reality trader” Gordon Ramsey. While he might be a great chef, his antics and nasty vulgar language do not belong in a business associated with the word hospitality). So when Venice Downtown Association asked me to emcee and judge Iron Chef again this year, how could I refuse? I just loved the idea of finding out the secret ingredient (in this case, sun-dried tomatoes) and watching the chefs run to the pantry to scope out the protein and seasonings available. Chef hats off to Iron Chef Mark Pegram of the Venice Yacht Club. Knives down to the restaurant owner who became a sore loser...no names, please.

Let the cooking begin!

 While not the prettiest dish, the flavor and use of ingredients make it a winner.

 

The ladies of Venice guard the judges' table.

On the same weekend, friends Doug and Kat Smith from Naples were deep in the throes of a neighborhood Iron Chef. During the week there were fascinating e-mails going back and forth—could Doug double a recipe for Gruyere souffle? (My answer by the way: no—the egg whites might break down as you gently blend them into the mixture). Doug really thought this one out and had a menu that could beat no other; needless to say, he ran away with the title. But before I suggest you have an Iron Chef in your own neighborhood, might I remind you that you will then be expected to cook for every gathering from there on in. Maybe bragging rights in the cul-de-sac just aren’t worth the effort!

 

 

Quick food find of the week:

Setting Bob Plunket straight on those "English muffins."

By Judi Gallagher 

So Bob, while you may not always have the culinary details down correctly, I gotta say—great call on Bella Gente. I owe you a Mortadella sandwich.

I do gleefully remember Bob trying the olive oil sorbet.

A week of great food finds.

By Judi Gallagher 

 

Tuna Fusion at Mar Vista.

Second Find: The brand-new Outback Steakhouse on South Tamiami TrailI

I could hardly keep up with fellow blogger (Gen X) Hannah Wallace and her boyfriend (well known as CCB) as we jumped into the famed bloomin’ onion. Operating partner Tim Wong gave us an actual bloomin’ onion demo before we sampled an array of tastings from grilled lamb chops to roast sirloin (my favorite). The new restaurant is chic and worthy of a spot in SoHo, but thank goodness, all this style still offers the loaded baked potato!

 Quick, grab that bloomin' onion!

Third Find: Andrea

Ivo has retired, and one of my favorite chefs, until recently of Divino fame, can now be found creating Italian masterpieces at his newly opened Andrea Restaurant in Ivo’s former space. Can I just say the pasta is worthy of a toast, but when Andrea approaches the table with his prized truffles and shaves them right over your dish—well, there is much more to describe, so stay tuned for next week’s blog.

 Truffle me, baby!

Fourth Find: Selby Gardens Tea Room

Selby Gardens is now home to Local Coffee and Tea’s tasting room. It’s located in the Carriage House, where you can nibble on free samples while tea toasting to one of the most beautiful botanical gardens. Now that’s what I call cool beans.

 A sampling of the price-set menu at Tommy Bahama.

 

Now about that Blackbeard’s butterscotch pudding. This ain’t your Mama’s Mytifine version, folks. Mom may have stirred the pot with milk and dried pudding, but this version is homemade and gingerly stirred for over an hour to blend the vanilla, cream, dark brown sugar, scotch and whiskey together. Oh, yeah, then they just throw you over the decadence edge by layering the sides of a brandy snifter with chocolate ganache and scratch caramel sauce.

 You may opt for a wine pairing on either menu for $20 additional. I would say no matter which side of the tasting menu you select, you are going to be in prix fixe heaven.

My summer must-have tasting list.

By Judi Gallagher 

 The fish ‘n’ chips at MacAllisters in Lakewood Ranch. Make sure you ask for extra tartar sauce for the fries.

 Ummmm...French fries and sauce.

The duck flat bread pizza at Roy’s. This new addition to the appetizer menu is terrific, and if I play my cards right, Chef Justin will share the recipe with us.

Sarasota's Taste of Asia offers a contest for big eaters.

By Judi Gallagher

I confess to catching glimpses of the Nathan’s hot dog eating contest every 4^th of July at Coney Island. Part grotesque—watching people stuffing hot dogs with buns into their mouths, stomachs bloated, food dribbling down their chins—and part intriguing. Does someone wake up one day and announce they no longer want to pursue their parents’ ambitions of becoming a concert pianist or future Cy Young winner but instead they would like to expand their esophagus wider than anyone else in their graduating class? In my personal pursuit of food happiness, I became a chef and food writer. It never dawned on me to become a professional eater. Sure, I complain to my husband that he eats too fast—it’s not a contest to see who finishes dinner first—but eating contests take that thought process to an oddly obscure level. 

So I just had to attend the very first Lum-ling eating contest this past Sunday at Taste of Asia on Main Street. At stake, a cash prize of $200 plus $100 in gift certificates, next year’s entry fee of $25 and quite an extended stomach by claiming the prize of consuming 30 house specialty dumplings (with or without sauce and a full glass of water) in the least amount of time.

 Sam begins the eating of the dumplings.

The Contestants:

 

 

                    Vermont's roadside stands almost always lead to great    pie.

Last week I lamented over Facebook why a peach pie from a small farm stand on the side of the road of Route 7 in Vermont tastes so wonderful. Is it the fresh sliced peaches, the flaky crust, or is it just nostalgia –tastes from our past. Certainly, the coffee in Burlington, Vt. tasted better, but was it because the granola, earthy crunchy atmosphere made it seem even better, or was it the coffee? Perhaps a little of both. 

                    Taste treats closer to home.

So, returning from a New England flashback of good flavor and memories, my husband suggested this past weekend that we stop by Floribbean Flo’s on the south trail for a key lime pie. Between the coconut banana cookies and the outstanding key lime pie I realized, there is no place like home, whether it is a culinary memory or the last crumb of the current piece of pie you are eating on the way to Siesta Beach.

By Judi Gallagher

One common thread among all the regulars was the pizza. I don’t know how many times people e-mailed or called me about the pizza at the Broadway when I began writing about food. When the Broadway shut for what became two long years, people waited in anticipation for the new building. At last it opened, and for some, the boo hoo of no longer being a dive is too much. There has been much hoo ha about whether the Broadway is the same and will ever be again.

 

 

Here’s what I found:

By Judi Gallagher

                    A procession of cultures--and flavors--in Santa Fe.

Full disclosure: I am the complete opposite of what you might call a cowgirl. The closest I come is that I buy cheese from Cowgirl Creamery, somewhere in California- with green pastures and boutique stalls that sell the high butterfat goat cheese of the gods, wrapped in neat little expensive packages. My idea of a good pepper is the sweet version, sautéed with onions atop a grilled Italian sausage on wonderful Italian bread.

                   Perfect scallops on the Savor Sarasota menu at Mattison's.

Select three of the many restaurants that are participating in Savor Sarasota. Try their special menus and blog about them. And so, my assignment begins.

Pattigeorge’s- (Friday Night)

                             Our buddy, Gary, dives into Mattison's pot roast.

If our first experience is a glimpse of the rest of the week, we are in for an extremely flavorful assignment. Mattison’s Forty- One hit a homerun for us. The menu is creative and abundant in choices. For appetizers we chose the fried artichoke hearts with tomato, lemon and caper butter, sprinkled with Parmesan, and slow roasted duck spring rolls. Both cooked well, not the least bit greasy and a nice portion for beginning the meal.  For my entrée, I went with the server’s recommendation of jumbo sea scallops over pancetta and sweet pea risotto with smoked tomato coulis. Talk about savor! The scallops were cooked perfectly and the pancetta added a salty balance with the smokiness of the coulis. Cajun lime blackened mahi mahi with tropical fruit macedoine and citrus beurre blanc was our second entrée choice. A well-balanced dish. The fish was moist and blackening seasoning not overpowering. Both dishes were plated beautifully.  Dessert was nice, but the wildflower honey just a tad bit overwhelming for the croissant bread pudding. That’s not to say my dinner guest did not clean his plate!

By Judi Gallagher

 Paul and I waiting for Bruce.

From downtown gourmet at Lan  to Siesta Key casual at the Daiquiri Deck, two Sarasota restaurants charmed us this week.

 

                             Blueberry heaven at Lan.

                    Colorful oyster shooters at the Daiquiri Deck.

 

I confess to thinking of the Daiquiri Deck as a younger person’s hangout, also somewhat touristy. Not that there is anything wrong with that—I just haven’t taken the food seriously. It seemed average at best. Well, along with with the new patio came some new menu items that are a step up in flavor. The new oyster bar is a re-creation from the old Speakeasy Bar, offering fresh oysters with caviar and a variety of oyster shooters. With a flavorful snapper wrapper sandwich and some pretty good oysters Rockefeller, I will don the flip-flops and head over to play tourist in my own town this summer.

The Friday night gala of the Florida Winefest was changed last year- to resounding forks up—for a newer format at the Ritz-Carlton. This year continued that favorable flow, as chefs from various Ritz Carlton resorts and hotels from all over the world served impeccable cuisine ranging from Russian caviar to whole soft shell crab and Wagu short ribs.

                    Soft-shell crab at the Friday-night dinner.

Saturday, another day, another chance to eat wonderfully prepared fresh foods. I noted a clear pattern of fresh and simple. Both the Crow’s Nest and Ezra were serving spring pea vichyssoise, both light and flavorful and a perfect pairing for those indulging in a glass of bubbly. New this year to Winefest, Nancy’s BBQ was serving her melt-in-your-mouth pulled pork sandwiches, and judging by the lines at her station, it was a hit and a perfect pairing with a full-bodied cabernet. Bbq and big bold reds may be the new trend.

 

First of all, you tell me Stag’s Leap, and I am there. Second, I had the great honor of Mr. Chatterbox himself, Bob Plunket, as my date. How could I go wrong? The dinner was a creative blend of interactive cooking via television sets throughout the dining room capturing Ritz-Carlton chefs from around the world plating the dishes and describing their ingredients. We tasted poached lobster and Dungeness crab with California avocado and citrus, vanilla bean vinaigrette and confit of suckling pig with corn and trotter beignet, to name a few.

                             My dinner date, Mr. Chatterbox.

By Judi Gallagher

 

Click here to see all of Judi's cooking videos on ABC7.

 

 It has been a week of tasteful good byes. C’est Cheese has closed its fromage cases. Artisan cheese is considered a luxury item, and in these challenging economic times, spending extra money on creamy goat cheese with truffle proved too much for the budget conscious. Magnum Wines, however, will remain open, and there are no doubt some good wine deals all around town so let’s help support these small wine stores.

Every year I know it is coming. The seasonal closing of Overholt’s produce stand on Bahia Vista. In fact, our editor Pam Daniel called me to share her concern about our summer produce woes. “They aren’t; coming back until mid-November, Pam,” I recall lamenting, “What am I going to do?” I am sure she said something like, “Come on girl- pull yourself together and figure out what to do with your salad bowl for the summer!” So after a few more days of wallowing in the summertime lack of produce blues, I did what I considered nearly unfaithful to my favorite produce stand. I crossed the street and went to the newly opened Yoder’s Produce.

 

Looking cautiously to make sure I was not being photographed by a private lettuce detective, I crept in, refusing to pick up a basket for fear that I looked like I might have pre planned this shopping trip. And then it happened- oh what a wicked mistress a great stack of tomatoes can be. I looked, I smelled, I touched and I fell in love! Twenty dollars later, with a loaf of homemade apple bread, numerous red and yellow tomatoes and various berries I left, feeling only a small pang of guilt as I glanced over my shoulder at the “Closed for the Season” sign across the street.

Come to Mama my little zucchinis and summer squash.

 While the Thanksgiving tradition of gathering with dear friends continues, Passover since we moved to Southwest Florida has not been nearly as traditional as the great gatherings that my son and I remember at Mom’s house. That was until this year. First came the invitation from the Sarasota-Manatee Jewish Federation to attend their Women’s Passover Seder a couple of weeks before the actual holiday. The evening was filled with an incredible sharing of joy and celebration of women and yes, Phil Mancini’s matzo ball soup. Next up, the long-awaited first-night seder and dinner at the home of Emma Joels and Jake Jacobson.

Now, we have wanted to accept this invitation for the last few years, but we always seemed to be at the NCAA tournament. (I know, but in our family college basketball is a near-religious experience ) At last, the basketball schedule cooperated with the first night of Passover, and we were able to attend what truly was a magical evening. Emma’s parents (two of my favorite people), Valerie and Harold Joels, headed the table, and Harold and friend Al Goldis led a seder beautifully with thought, humor, prayer and social responsibility. Jake and Emma could not have been any more generous and hospitable. Now, let’s get down to the food. Seriously, if Moses and the tribes had Emma’s cooking, they would have made it to the Promised Land by the first week!

 

 Emma and Jake discuss the final seasoning.

With individual printed menus at each setting, we embarked on a 4-star dinner that included three types of gefilte fish (you did my Nana proud, Emma), three soups (all which were incredible!!!!), three entrees, (oh, was that brisket wonderful!), three sides (the carrot kugel was incredible) and three desserts, including Valerie’s delightful Apple Snow and a “throw down” of chocolate-covered matzo. (I voted for the caramel and chocolate version.)

 

 

Are they discussing the four questions or the baseball season?

I raise my glass of Manischewitz and toast to Emma, Jake, and President Obama, who hosted the very first Passover seder in the White House this year. I hope next year he tries Emma’s soups.  

Are you a tart like me? No, I don’t mean the British phrase “tart” nor the classic French dessert (although I do like the fruit tart at Morton’s Market). I mean a tart as in tangy, non sweet; make-me-pucker type of person. I sure am. I eat sour cream out of the container and prefer my autumn Macintosh apples so tart that I get the appropriate belly ache. Our younger son has lamented since he was a child that his mother is somewhat odd, preferring not to order anything when we go out for an ice cream. Now, give me a pint of nonfat plain yogurt and I will wrestle you for the last bite. You can imagine then, my thrill when Whiteberry opened on Main Street a few weeks ago. The plain is tart and perfect when you top the frozen 90-calorie treat with an abundant selection of fresh, diced fruit like mango, kiwi and raspberries.

There is also green tea and organic chocolate frozen yogurt, each with its own bite of tartness, but the original had me at hello. For the sweeties in town, there are other toppings such as Captain Crunch and sprinkles. But considering my dentist and his wife own the place and might be watching, I will stick to the fruit. Besides, I am a tart--tastebud person, that is.

 The Doans offer up some of their delish frozen yogurt.

 

Side Dishin’- Publix on Fruitville has standing prime rib on sale for $5.49 a pound until Wednesday- if you need roasting directions just email me at Ask Chef Judi via www.sarasotamagazine.com.

Prime rib on a Sunday afternoon--I'll take it! 

 

Sometimes, it's worth gaining a few pounds to sample great food.

By Judi Gallagher 

 

 

The guest of honor, Silke Rible.

I went to Silke Rible’s baby shower (she looks wonderful, by the way) at the home of John Scalzi and Linda Larsen, two of the most hospitable people in the world! John made a wonderful mushroom and brie crustini, so I had to indulge before some chocolate shower cake, right???

 The incomparable hostess, Linda Larsen.

After hearing the Hyatt GM, Mark Becker, brag about Chef Aaron’s Buffalo wings, we settled in for a go at Currents restaurant in the hotel. They are a bit pricey at $11 a bowl, but worth every finger-lickin’ moment—in fact, we managed to eat two bowls within five minutes.  I don’t think we came up for air during the entire time—they are terrific! I finished with a glass of wine and the last part of the Villanova game at the Ritz before calling it a night.

 Currents' delectable Buffalo wings.

On Sunday it was time for more basketball, so of course we had to head to Lee Roy Selmon’s for brisket quesadillas and ribs. Now I sit at the computer wearing elastic waist pants looking down at the scale and contemplating whether it was all worth it—YUP!

 

A lunch to remember at the Glitz at the Ritz.

I had a delish lunch the other day at the “Glitz at the Ritz” presented by the Salvation Army. While I did miss the past years of cooking demos from the Ritz-Carlton chefs, my tablemates all agreed that the chocolate tart with graham cracker crust and meringue peaks that oozed caramel at first bite was one of the best desserts ever served at a local event.

Marjorie North shows off her poultry-free flank steak salad from Libby's.

Of course, we did follow that with the burger of the day and fries. As I explained to Marjorie, “It’s all in the name of research.”

Forgive me if I sound like a sarcastic food writer, but I have been burned too many times by a promise of a fresh homemade eggroll or beef with stir fry vegetables that is really beef with real Chinese vegetables. Even a few chef friends, their names withheld for fear of bad Chinese food recommendation retaliation, gave me a bum steer when it came to Moo Goo Gai Pan and Mo Shu Pork. With the encouragement of Iris Starr, however, who knows New York Chinese, I ventured for lunch at China Taste in Paradise Plaza and was completely and delightfully surprised.

The group of men to our left that were, shall I say overwhelmed by the fact that I ordered seven items for the two of us, erupted in glee when I declaredthe eggplant with garlic sauce a homerun. They shared that they have become two-to-three day-a-week regulars at this little five-table take-out spot. The lunch deal is the bargain buster of the state. For $5.25 between 11:00 a.m. and 3:00 p.m. you get your choice of more than 30 items- from a very delish Moo Goo Gai Pan to a spicy Pork Szechuan style or a healthy diet version of chicken and mixed vegetables in garlic sauce. Served with a can of soda or egg roll (go for the eggroll) and pork fried rice- honestly you cannot afford not to indulge. The beef with Chinese veggies at $5.25 is a steal and loaded with meat, and the brown sauce isauthentic.

 Ophelia's shrimp cocktail.

While I love most of the dishes at Main Street’s Sangria, the Berenjenas Bracedas—stuffed eggplant— is one of the best dishes in Sarasota. Their sauce is homemade, but it’s the ricotta filling that won us over. Of course, finishing with the warm apple tart does not hurt either! www.sangriatapasbar.com

Forgive me for not going into details about turkey, stuffing and the various versions of sweet potatoes. I have what you might call turkey fatigue. In fact, since our younger son cooks for a living, we still have one more Thanksgiving dinner to go this week. Post holiday meals always seem a bit less stressful. So what if the turkey is a little dry-- we already had two full turkey dinners and too many leftover sandwiches to count. So, now that I just finished a big steak, spinach salad and grilled vegetables, I am ready to reflect back on a few wonderful events recently- and best of all, none involved even the mention of Pilgrims and cranberry sauce.

 Some tips for making Thanksgiving tasty--and easy.

 By Judi Gallagher

Ophelia’s on the Bay will not only pack your Thanksgiving Dinner to go—they’ll deliver it to your home if you don’t feel like getting all gussied up to dine on Siesta Key.

Mattison’s Forty-One is open on Turkey Day, and if you’re looking for a full Thanksgiving dinner without all the mess at home, order from Morton’s Market. It was fun to run into Todd Morton at the gourmet store; he vowed to try my sausage bread pudding style of dressing after watching “Chef Judi’s Dish” the other day. Goodness knows I will be picking up special treats from Morton’s Market to nibble on all holiday weekend.

I might not be the Butterball turkey hotline, but Cliff Roles has been known to call me while on air to see what I have in the oven. This year once again, even with the new kitchen, we are heading to be with our family—Jerry and Nancy Kaplan, who have rented the wine room at Michael’s again. Last year was incredible! Stay tuned for post-turkey update… I am still dreaming of the salad and roasted sweet potatoes—and not doing the dishes!!!

Turkey to go—what could be easier than picking up your Thanksgiving feast from the chefs at The Ritz-Carlton? The feast includes a bisque, salad, a Florida-style citrus-basted turkey with all the trimmings and a selection of a delicious dessert. The complete meal is $210 and serves four to six guests. Reservations are required at least 48 hours prior to Thanksgiving Day. Considering I usually spend $500 to $600 for 25 guests, not counting wines, ports and cheese, this might be a good find.

Day after Thanksgiving: pork burrito at Chipotle's. My son just brought me there, raving that this was by far the best burrito in town. While he heard people whispering they could not believe Chef Judi was there, I concur with my son. The pork fajita burrito, sans the rice, with the fresh pico and corn relish, was great. And I don’t even like Mexican food.

Oh, but wait—I will roast a turkey Wednesday night so we have turkey sandwich ingredients for Friday night. Our tradition is to sit, relax, and watch the news where all the people crowd at 4 a.m. to buy TVs on Black Friday—oh, yes, and have a slice of pumpkin pie from Yoder’s.

And finally, how about a cooking class on Nov. 22? In “A Perfect Thanksgiving Turkey with Ritz-Carlton Trimmings,” chef Rick Deivert shares easy tips to serve up the perfect turkey presented and served with delectable trimmings. Classes are $39 per person, which includes ample tastings, a glass of wine, recipes and apron. From 10:30 to a.m. to 12:30 p.m.

A new president, my newTV show and a new gourmet market.

By Judi Gallagher

Matt Orr hams it up. 

 

 

 

By Judi Gallagher

 

 

 

Seems season is already upon us- check out these upcoming food and wine events:

 

C’est Cheese and Magnum Wine (across from Rooms to Go) has this week’s deal for sure. For only $5.00 you can sample California wines and artisan cheeses on

 Thursday, October 30^th from 5-7 p.m. www.cestcheese.net

The Suncoast Wine Festival on Saturday, Nov. 8^th out at the Polo Grounds on Lakewood Ranch is always a delicious way to spend an afternoon.Over 300 American and international wines, foods from more than 30 of the area’s best restaurants, cooking demonstrations by well-known area chefs, live entertainment, and free parking---all included for $60.00 per person. www.suncoastwinefestival.com

Morton’s 9^th Annual Firehouse Chili Cook-off is up on Sunday, November 9^th from 2-5 p.m. and is another bargain at only $5.00, benefiting the Sarasota Fireman’s Benevolent Fund.  Call 955-9856 ext. 162 for tickets.

Wine Women and Shoes/ Wine 101 at Fleming’s Prime Steakhouse & Wine Bar was a smashing success last year and sounds like it is ready to be the heel topper again! Grab your stilettos and a few friends and support Forty Carrots while sipping some fantastic wines for only $50.00 per person, ($35.00 tax deductible) on Thursday, November 6^th

 

 

 

 

 

 

 

 

 

 

 

 

Dressing

2 limes (juiced and zested with a microplane)
1/2 Fresno chili (chop fine)

2 qrts of julienne green papaya
1/2 cup pickled mango (strained)
6 T lime dressing
1 pint picked watercress (thick stems removed)
1/4 cup chopped mint leaves
1/4 cup chopped Thai basil leaves
1/4 cup whole cilantro leaves
1 T julienne red chili
3 T toasted crushed peanuts

Mix all salad ingredients together adding your choice of shrimp, crab or lobster.

 

 

By Judi Gallagher

 

I left my heart and taste buds in San Francisco. Yes, there is the Golden Gate Bridge and the San Francisco Giants (worth checking out AT&T field, if only for the exquisite views of the bay and the garlic French fries), but the true way to experience San Francisco is through its culinary expertise. While I adore NYC and actually am heading there next after a week home to detox and have my cholesterol checked, this city by the bay takes sustainable farming, organic free range poultry and beyond fantastic Asian delectables to new heights, making it my favorite dining city of all times. The choices are near endless so I have chosen a five-day “eating frenzy” must taste list for anyone planning a vacation solely around a fork and knife.

 

Taylor Refreshers serves up to-die-for garlic fries, ahi tuna burgers and Silver Oak.

 San Francisco is the home of the best Asian food in this country. Yank Sing is a dim sum (the Asian version of tapas) lover’s paradise, with Peking duck by the slice, melt in your mouth dumplings with special vinegar sauce and  a staff equipped with ear pieces to keep each rolling cart brimming with freshly prepared Asian delicacies.  Be careful, we dropped an easy $140 on lunch for three-- we just couldn’t resist so many offerings. If you are like me and can never get enough Asian food, hop on a cable car to Chinatown but do not stop until you find Hunan Holmes. Incredible pan fried dumplings, moo shu pork and spicy fresh green beans are just a few of the hundred dishes offered. Prices are very affordable, too.

Watch out Florida Lotto–there’s a new high-stakes contest in town!

By Judi Gallagher

 visit www.carrabbas.com for all the details.

By Judi Gallagher

 

 

By Judi Gallagher

 The Wired Whisk has a bountiful amount of cup cake varieties, ranging from s’mores to lemon cream. For a Memorial Day get together, I suggest the flavor varieties at the Wired Wisk, and for a polished decorative cup cake display for a graduation party, I recommend Cup Cakes A Go Go- either way a winning dessert.

New flavors from Wired Whisk. 

 

Adios, El Habanero; ciao, Galileo's.

By Judi Gallagher

“This is the BEST duck I have ever had!” claimed Mr. C; since he was stealing the blackberries off my plate, I would say it was a home run. Matt Orr – Mr. thisweekinsarasota.com—said  he couldn’t get enough of the sliced tenderloin with spring pea succotash.

The weekend ended on a high note with breakfast at the new Word of Mouth (more on that next week) and the Iron Chef competition in Venice on Sunday afternoon. I had the good fortune to be a judge- the secret ingredient was tomatoes, and Chef Antonio Pariano  from  Restaurant Cassariano nailed his simple and elegant dish of chicken caprese.

Above top, competitors in Venice's Iron Chef competition; directly above, the winning dish--chicken caprese.

Each serving contains half the fat and about two-thirds the calories of an equivalent serving of ice cream, but if you sample all 20 flavors before you decide on one in particular, do those calories count at all?

With the weather absolutely Chamber of Commerce perfect this past weekend, it was a real treat to model good friend Vicki Rollo’s fashions from Heart’s Desire on Saturday at Village of the Arts in Bradenton.  A perfect little relaxing getaway for a lunch under the trees in the courtyard and stylish fashions.

Vicki and Katherine enjoy lemon drop martinis at the Village of the Arts lunch and fashion show.

 

Mak Chins on Shepard Street in Houston is well worth the flight!

 

The Florida Winefest & Auction is fast approaching. 

 

Phil Mancini brought out platters of jumbo shrimp scampi, tortellini, sausage with peppers and onions, and cannolis and cream puffs the size of the isle of Capri. Along with the president of the club (one of the nicest and most cultured people I know), Angel Algeri, the club also hosts dear friend, cookbook author, food and wine editor of teflon.com and mentor Gail Greco. In fact, I first met Gail at the club’s marinara sauce tasting contest and picnic several years back. Gail is a “Martha Stewart,” only beautiful inside and out. We recently visited her tasteful home (she and her husband also live in Maryland), where Gail made us outstanding homemade pizza, worthy of our  pizza contest this month in the magazine, and get this: salmon Wellington with our initials on each one. That is taking entertaining to a new passion!

 

Top: Angel serves up a fabulous St. Joseph's feast. Directly above: Salmon Wellington with my initial on it!

 

 I have also had some time to stroll around and discover some great new food finds. Green Leaf Wisconsin cheese store on South Tamiami Trail is worth a trip, not only for its yummy aged cheddar but for a great history lesson with photos from the old Wisconsin dairy farming days. Best food find: Owner Carl turned me on to a cheese that when cut into a long slice and heated on all sides in a pan and topped with pure maple syrup tastes EXACTLY like French toast.  

 

 

 

 Cheese that's French toast? I love it!

 

You can’t help but be drawn into the remodeled building, the long-ago headquarters of the Sarasota Times, that is now home to Ceviche on First Street. The Spanish-influenced architecture is now adorned with massive wooden doors and bold colors that just seem to call you in. Once you enter this newest hot spot in town, your eyes wander to an amusement of more color, energy, cat walks, and patios—and that is just the first floor.

 

 

Scenes from Ceviche.

 

Mario does paella.

 

One of the most meaningful events this week was the 25^th anniversary celebration of JoTo’s on U.S. 41 just past the airport. JoTo’s pulled out all the stops, including traditional Japanese dancing and a sake cask-breaking ceremony that was literally a smash! While I prefer to dine on sushi at their Siesta Key venue, I appreciated the amazing number of loyal customers from Bradenton and Sarasota who helped celebrate at the teppan-yaki dinner afterwards, most of them regular diners for the past 25 years.

 

Sake, anyone?

 

 

Chris Covelli loves to perform on the kitchen stage.

Sure there are the traditional wings and such, but the Clark Road Gecko’s gets away from the stereotypical video-games-and-baseball-caps sports bar. In fact, the veggie pizza with artichokes was divine, and the warm pasta salad with grilled veggies was almost as good as the rare seared ahi tuna.

 

Chef Douglas Bevier serves up Asian chicken lettuce wraps at Gecko's.

Barbecued brisket with coleslaw and fries is as Southern barbecue as I have seen, and even the coleslaw was fresh and delicious. Gecko’s now offers weekly specials. The Landings location is the test ground for future ringers—please chef, add that veal pot roast and brisket before I come down there and stamp my feet! While perch is not a favorite of mine, and I almost always find it a bit dry, I did appreciate the chef giving it its own place on the specials list. So bravo to Gecko’s for raising the bar in casual dining.

 

Gecko's veal pot roast could be the best ever.

What are your plans for Valentine’s Dinner this year? Please share by posting below.

 

A play-by-play of my Super Bowl super-spread.

 

By Judi Gallagher

While the lights could be a bit dimmer, they clearly show off the pleasant atmosphere and eclectic menu of both Greek and Russian cuisine. (The executive chef and one owner are Russian, the sous chef and other owner Greek.) I highly recommend we support this luscious little ethnic gem.  It’s simple, like a good downtown little eatery in Manhattan or Boston, and the prices are incredibly low for the quality. The traditional spinach pie known as spanakopita was as flaky as I have ever had and the authentic lemon, egg soup was beyond delicious. Rumor is the borsht, a traditional Russian beet and cabbage soup, is just as fab. A fresh Greek salad is enough for two, and entrees range between $10.95 and $16.95 and are accompanied by rice or mashed potatoes and fresh veggies.

 

 

The food at Franko's is first-rate.

A few weeks later on a rainy Friday evening, my saint of the BBQ herself rang the doorbell. Loaded with what seemed like an endless mountain of carry-out bags, Nancy proceeded to unpack BBQ chicken, as tender and flavorful with a sweet smokiness as I have ever had, along with the infamous pulled pork with sides of pickles, coleslaw, rolls, succotash, potato salad, cheesy potatoes, mac-n-cheese, ribs and a few desserts to boot. Although kitchen designer Ron Cook refused to sketch a likeness of Saint BBq on my new kitchen backsplash, my husband and I and our neighbors on my cul de sac thank Nancy for an amazing experience.

 

 

Nancy's Hickory BBQ hits all the right notes.

 If you are looking to do a little traveling this season, I highly recommend a trip up to Amelia Island with a stay at the Ritz-Carlton. Our favorite Ritz property for its beautiful ocean views and impeccable service, the Amelia Island property also boasts the restaurant SALT. Every dish seems to scream perfection, adorned with one of eight or so varieties of salts from around the world. The roasted sea scallops with tasso grits were uncomplicated yet a distinguished palate pleaser, while the Grand Marnier soufflé with blood orange crème Anglaise could be the best I have ever tried. But SALT might best be known for its decadent ending—house-made caramels. I imagine a perfect gift for a gourmand would be a gift certificate for a weekend cooking class or dinner in the kitchen with the chef, and leave a little room for breakfast the next morning out on the patio if eggs Benedict and broiled tomatoes. (Honey, are you checking this off your gift list?)

 

Recently, on a beautiful evening, we decided to take advantage of a cool breeze and enjoy outdoor dining at Ophelia’s on the Bay (941-349-2212) on Siesta Key. It was a little trip down memory lane, as I was a manager there years ago when we first moved to Sarasota. Over the years, Ophelia’s has seen several chef changes; by far the best has been the promotion of Dan Olson from sous to executive chef two years ago. Chef Dan is clearly at the top of his game with an incredibly balanced menu.

 

Himachi is a Japanese fish that is often severed sashimi style. When cooked properly, it is delicate yet addresses a complementing sauce like a Ferragamo scarf on a Chanel suit. Harmony, good taste and a clear sense of presentation went into Ophelia’s version of this classic Asian fish with whiskey- smoked bacon cubes accenting the stir-fried rice. If you are a stone crab lover, Ophelia’s has a fresh dill aioli along with the more classic mustard sauce that will please any shellfish lover, but the over-the-top experience is the Kobe rib eye. Tender but enhanced with the marbling content of a rib eye, this is a meat lover’s dream. Kobe beef gets its tenderness from the feed the cattle are given and their twice daily massages. Your taste buds are just as massaged with this winning dish.

Oh, did I mention Ophelia's lightly breaded and fried truffle mozzarella, which is impossibly scrumptious?

Slider mania has hit Sarasota! Sliders—no, not a new winter sled or jello shot—are small two-bite mini burgers that mimic a White Castle burger (in size). Over the past few years what was once considered cute for children’s menus has blossomed into a gourmet experience for adult diners. Tommy Bahama’s (941-388-2888) has a fabulous scallop slider with Asian slaw; and now the award-winning Beach Bistro (941-778-6444) has taken the slider to a new level of culinary nirvana. Only Sean Murphy could think to take a garlic-butter-glazed mini Hawaiian roll and fill it with seared tenderloin, topped with seared foie gras, and top that with Béarnaise and demi glace. I was also pleased to see a new, creative menu that includes Beach Bistro favorites like the bouillabaisse and rack of lamb but now offers many small plate dining options including these melt-in-your mouth babies. When they ask you at a dinner party the famous question If you had one last meal what would it be? Beach Bistro Sliders would make the top of my list—oh, what a way to go!

Now that's a slider (at Beach Bistro)!

Narrowing the offers down and not wanting to miss a good green bean casserole, we decided to accept a Wednesday dinner invitation with longtime friend Val Rowe and daughter Genevieve; and yes, the green bean casserole was exquisite, as was the Yoder’s pumpkin pie and Dean’s moist and tender turkey. There’s nothing like a pre-game show of eating to kick off the holiday season.

 

We awoke Thursday morning to enjoy warm Dutch apple pie by Debbie Appleseed before lying on the couch watching James Taylor DVDs and munching on assorted boutique cheeses with truffle honey. Thursday night was our ultimate choice, spending Thanksgiving with Jerry and Nancy Kaplan, our “adopted parents” as we call them, who had flown in their entire family and added a few friends to enjoy a scrumptious dinner in the wine cellar of Michael’s On East. The meal was incredible, right down to the field green salad with mission figs and the to-die-for sweet potatoes with pecans and caramel sauce (I begged for the secret ingredient). The turkey was beyond moist, and each plate was served as generously as if you had my husband’s heavy serving hand. Made especially sweet by the pumpkin crème brulée and dear friends, I would recommend Michael’s On East if you want to ensure a fabulous holiday meal from start to finish. 

 

 

Last Sunday evening was a dream come true for a professional chef. Imagine a black- tie dinner, specifically designed for a gastronomic society, along with the fine company of those devoted to the world of eating and drinking. It was truly an honor to be inducted into the world’s oldest culinary society, La Chaine des Rotisseurs, which dates back to the 12^th century, along with chef Ryan Kelly and Aaron Radman of Roy’s restaurant at the Ritz-Carlton, Sarasota. The Who’s Who of members throughout the Southeast attended and toasted host Larry Krams for an outstanding weekend. Another toast to daughter Sherri, about to open C’est Cheese later this month (across from Rooms to Go), whose course of blue cheese with truffle honey won the applause of all the attendees. I promise to take my vow seriously and continue the pursuit of excellence (and consumption) of fine foods and wine.

 

Le Chaine Knights of Sarasota

And for those of you with chocoholic friends—have I got the perfect gift store! Try Cupcakes A Go-Go. While the storefront is still in the building stages on Siesta Drive, you can go online to www.gocupcakes.com or call 941-355-6351 to get a delivery of chocolate and vanilla cupcakes adorned likes a box of roses, or even the Tiffany box bloom. While a diamond my not be in the center, there are certainly plenty of delicious cup cake ideas to make a friend smile with surprise.

 

My friend, TV newscaster Silke Rible , loves her cupcake.

Tommy and Jaymie Klauber are the new owners of Fred’s Restaurant and Ballroom in Lakewood Ranch. Tommy and Jaymie gave me the skinny during the stone crab festivities at the Colony last Friday night, where they were celebrating their 10^th anniversary of meeting (at Stone Crab Festival, of course) and  were trying to keep their feet on the sand, having just returned from a food trip to Cambodia with the Connoisseur Club.

 

Tommy and Jaymie Klauber celebrate stone crabs, their anniversary and their new Lakewood Ranch venture.

 The 18th annual Stone Crab Fest was all that and more this past weekend. Hats off to Doc and Katie Klauber for hosting one of the best food and wine events on the Suncoast. This year, chef Andrew Zimmern (host of the Travel channel’s Bizarre Foods) wowed the crowd with his effervescent smile and--how shall I say?—“creative” use of ingredients. Fortunately the crisp cockroaches were kept in boxes for those wanting to experiment out of the “box,” while this foodie lusciously settled on stone crab cake sliders.

 

Chef Andrew Zimmern with a stone crab delight.

Back to reality on the kitchen front. After a near-hysterical stress- related meltdown after I tripped three times on the paper covering the floors during the ceiling reconstruction, I gave up on wiping the dust off the paper plates after I threw my back out trying to wash dishes in the bathtub. But we are starting to feel a level of having made it back from the dark side. Walls are up, hardwood floors are down, recessed lighting fixtures are in, tile foyer is completed and the painting has started ( Newport Beige). So we really do see light (literally) at the end of the kitchen tunnel. David Shay and Ron Cook were measuring out the template of the kitchen appliances on the floor and Jonathan Kendal (924-3640) has jumped in as interior decorator for the living room/dining area, giving me simple decorating tips just like on HGTV . Next week the cabinets and appliances are delivered, and they say by December 8, our kitchen is open for business. Stay tuned!

 

Hey, guys, you're standing on my double ovens!

Another favorite, Tommy Bahama's, just keeps getting better and more innovative. The addition of a new corporate chef has brought Tommy’s to a greater level of flavor, and the service continues to be impressive and friendly without overbearing. Since roast chicken is my favorite comfort food, I ordered that with zest, while hubby snuggled up to the new scallop sliders. An order of tuna tartar started the feasting and we were off!  The meal was amazing from the bread down to the sauce with the roasted chicken and baby squash. Make sure you order a side of the broccolini with lemon, and, if you go for the scallop sliders (and I must insist that you do), two is plenty! Best of all, Tommy Bahama’s longtime manager, Thai, makes each visit “the best” in hospitality. And in case you are wondering why we didn’t finish with the awesome piña colada cake—well, Debbie Appleseed left her famed Dutch apple pie on my doorstep that day! Oh, happy days…

 

The  best  restaurant manager in town, Thai at Tommy Bahama's.

I love whimsical and out of the ordinary. I will always miss The Alley Cat restaurant. There was something about sitting outside in mismatched wicker chairs with little white lights everywhere that transformed a once-not-so-prime area of downtown into fairyland. Sarasota now welcomes a little Italian gem, Ca’Rina Espresso & Wine Bar (955-9434), as our new whimsical spot. Located next to the Hotel Ranola on Bamboo Lane between Main and Ringling, Ca’Rina has been something of a grassroots experience. Loyal patrons are evident by the calls out to the bar of “See you Tuesday with my mother,” or “Don’t forget to stock extra bottles of the Chianti next weekend, the whole bridge club is coming back.”

 

A new adorable little espresso bar downtown.

One of my favorite things about being a professional chef is the camaraderie between chefs. I am so fortunate to be part of a “dream team” of chefs who raise funds for charity and had the pleasure of performing with these stars last Sunday to benefit the Sarasota Sports Foundation. Howard and Michelle Doss have become regular high bidders at various charity auctions for our gourmet cooking class and lunch. This last performance of the dream team of chef Mac De Carl of Cork Restaurant, chef Larry Kramms of the C’est Cheese store on Tamiami Trail that will open in November, chef Patrick Quakenbush (a.k.a. Quak) from Fleming’s Prime Steakhouse & Wine Bar, and chef Ryan Kelly of Roy’s (which graciously hosted the event) gave us all the chance to open some fabulous wines and pair with our favorite recipes. Needless to say, six courses in all for lunch is a bit much—but hey, for a high bidder for charity, it was just the right amount!

 

The dream team and fans at Roy's.

So for the sake of my health, marriage and sanity, I have devised a plan of attack before demolition starts later this month. First, I decided to hire someone(s) to help pack up the entire kitchen, dining room and family room (which is getting hardwood floors and new lighting as well). Second, I set up a working station out by the grill in our pool cage. A Ziploc freezer bag holds seasoning for salads and marinades, and a six-foot plastic banquet table serves as the prep station, with cutting board, knives, two metal bowls and a pan. Beside that will be table No. 2 as of next week: coffee pot-(under roof area) and mini microwave for the popcorn fixes during high-stress times.

 

 

Scenes from our renovation.

I soldier through Southwest Florida, searching for the winning burger. 

Recently I was in Naples, Florida, styling food with photographer Salvatore Brancifort. One thing you don’t want after shooting all day is to eat anything resembling the foods you just spent intimate hours touching, propping, glazing and re-propping. How refreshing when Sal and I noticed the Five Guys Burgers and Fries shop in a strip mall off Pine Ridge Road. We hadn’t photographed a single burger, and I’d heard that Five Guys (www.fiveguys.com) is coming to Sarasota off University, so we decided to give it a try.

 

The sign says it all at Five Guys.

 I am pleased, no, make that overwhelmed with delight, that the burger is about as good as an In and Out Burger in California; and the fries—well, let’s just say that anyplace that has a daily board stating where today’s potatoes are from is bound to have great fries. And they do. Plus, the double with mayo, lettuce, onions, pickles and ketchup oozed with juice and goodness. A most memorable burger experience, and I will be the one in my lawn chair waiting anxiously for the Sarasota version to open!

 

Sal Brancifort demonstrates the art of diving into a burger at Five Guys,
coming soon to Sarasota.

And, to finish the burger world traveler sonnet with a bang, we ventured out to Beach Bistro hoping to try some of the creative new menu dishes. (Lots of new changes at Beach Bistro which will noted in an upcoming blog as well.) Of all the scrumptious dishes we tried, the burger far and away had me at hello! It was loaded with blue cheese, and the grilled bun seeped with garlic butter as we bit into the most flavorful ground beef with a side of gravy to dip our burger into. Only Sean Murphy can bring decadence to a new level. So, instead of a coffee milkshake, it was only fitting to toast with Sonoma Coast pinot noir—some burgers just deserve to be king!

 

Leave it to Beach Bistro to serve up a gourmet burger.