Hot Dish - February 2011

Photography by Lori Sax By Judi Gallagher February 1, 2011

Chef/partner Charlie Flint has come up with the perfect start to dinner at Fleming’s. His roasted mushroom ravioli with Portobello and shiitake mushrooms is earthy and rich—but still leaves room for steak. Tender pillows of light pasta sheets are filled with fresh, exotic mushrooms that add a meaty texture to the pastry. Make sure you dunk every piece of the ravioli in that creamy, buttery porcini sauce.

Fleming’s Prime Steakhouse & Wine Bar, 2001 Siesta Drive, (941) 358-9463. Learn more about Fleming’s at Chef Judi Gallagher’s Foodie’s Notebook blog at

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