Waterfront AWsmallWaterfront Restaurant Jason Suzor proprietorWaterfront

The Waterfront Restaurant took the classic shrimp and grits dish to an elevated level at Forks & Corks 2016. It was an inventive twist, both aesthetically and flavor-wise, and it left patrons craving more.

“One thing that makes our shrimp and grits special is the presentation. We skewer the shrimp and sausage we grill, right into the grits cake, and it stands up nice and tall,” says executive chef Justin Hibberts. “Most of the time, you have a creamy bowl of grits, and pork and shrimp, with the pan jus. We take the pan jus and expand it into a cream sauce. We cool the grits into little cakes, coat them with batter and fry them, and then pour the creamy sauce over the grits. The dish went over very well in January.”

SHRIMP AND GRITS

Ingredients for the sauce:
2 large red bell peppers, fire-roasted and diced small
12 ounces Chardonnay
3 lemons, juiced
16 ounces chicken stock
1 quart heavy cream
2 cups grated Parmesan

Method:
In a saucepan, add the peppers, wine, lemon juice and chicken stock. Reduce to al sec, add the cream and then reduce by half. Whisk in the Parmesan as the cream is cooling, until it is melted and viscous.

Ingredients for the grits cake:
1 cup milk
3 cups chicken stock
1 1/3 cups grits
2 ounces butter
8 tablespoons hot sauce
Salt and pepper, to taste


Method:
Combine the stock and milk in a sauce pot, bring it to a simmer and whisk the grits into the stock (for 5 minutes until the grits bloom). Turn off the heat, and whisk in the butter and hot sauce. Pour the grits into a greased 9-inch-by-7-inch pan, and refrigerate to cool and set. Cut the grits into 2-inch squares and dredge with Drake’s Crispy Fry Mix. Go from the dry mix to the egg wash and back to the dry mix. Drop the cakes into a 350-degree deep fryer until they are golden brown (about 5 minutes). Char-grill some cooked shrimp and Andouille sausage slices on skewers. Present a skewer with a grits cake, drizzle with the sauce and serve.

The Waterfront Restaurant | 111 S. Bay Blvd., Anna Maria | 941-778-1515 | thewaterfrontrestaurant.net.

Author: Abby Weingarten

Read more

pier 22 21 10 SmallPier 22 Chef Greg Campell ManagerPIER 22 Updated 2016

PIER 22’s Short Rib En Croute is one of Chef Greg Campbell’s specialties, made with a confidential recipe that made a grand impression at Forks & Corks 2016.

This dish was inspired by the deliciously obvious combination of the basic ingredients,” says Campbell, who serves as the general manager and executive chef at the waterfront Bradenton restaurant.

Always committed to using sustainable protein (including hormone-free, grass-fed beef), Campbell brought the highest-quality ingredients into this dish.

How can you go wrong with beef, mashed potatoes, bread, cheese and gravy?” Campbell says.

He began with a boneless short rib, which he braised for four hours until the beef shredded easily with a fork. He added arrowroot slurry to thicken the liquid from the braising pan. Then he steamed and mashed potatoes with a mixture of milk, butter and roasted garlic.

“I also made a béchamel using butter, flour and milk, and then finished with a nice Fontina cheese,” Campbell explains.

He cut puff pastry dough into small squares, placed the mashed potatoes in the middle of the squares and topped them with the short rib. He twisted the corners of the dough to seal in the ingredients and cooked them in a 350-degree oven. Campbell then served the cooked squares with pot gravy and Fontina béchamel—a savory winner.

PIER 22 | 1200 First Ave. W., Bradenton | 941-748-8087 | pier22dining.com

Author: Abby Weingarten

Photo Courtesy of www.dinesarasota.com

Read more

Birdrock Taco Shack Dave Shiplett chef owner

Chef Dave Shiplett embarked on a new culinary venture in January that brought extra zing to the dining scene in Bradenton’s Village of the Arts.

Bird Rock Taco Shack—a locale featuring tostadas, one-of-a-kind combination tacos, lobster nachos and bean burritos—showcases Shiplett’s eclectic West Coast-influenced cooking style. And the prices are just as enticing as the flavors (tacos, for example, are only one for $3 or three for $8).

“We have beef short rib tacos with Baja sauce; edamame tacos with red curry and tangerine balsamic; and mahi mahi tacos with cucumber wasabi sauce,” Shiplett says. “And we do plantain chips and hand-smashed guacamole.”

Bradenton foodies know Shiplett for his earlier restaurant, Soma Creekside, which showcased “southern style with a California attitude.” Past Soma regulars are now flocking to Bird Rock for a taste of the California Culinary Academy alum’s recognizable cuisine. Shiplett’s years in San Francisco and San Diego, combined with his love for his hometown of Bradenton, have shaped the chef’s waterside recipe repertoire.

The idea behind Bird Rock is “SoCal Baja cuisine in a hip, casual, 100-year-old surf shack,” in Shiplett’s words. It is funky, brightly hued and popping with spice.

“I enjoy pleasing people and feeding people. It keeps me happy,” Shiplett says. “And I love spending all my time in an art village, which is the most creative environment I have ever worked in.”

As for being an “Original”?

It’s all about, as Shiplett says, “marching to your own drummer,” and Bird Rock definitely has its own beat.

Bird Rock Taco Shack | 1004 10th Ave. W., Bradenton | 941-545-9966

Author:  Abby Weingarten

Read more

Roesslers AW smallRoesslers Klaus Roessler co owner chefRoesslers 1 small

A menu staple for nearly four decades at Roessler’s Restaurant, the vichyssoise soup made its way onto the list of Forks & Corks 2016 sample dishes and was an instant favorite. New taste buds were pleased and fans were made.

“Our version of vichyssoise soup has been on our menu since 1978,” says restaurateur Klaus Roessler. “It is a classic chilled potato-leek cream soup. Like most recipes, I hope the readers enjoy making this at home.”

VICHYSSOISE

Ingredients:
4 potatoes (peeled, sliced and cut into ¼-inch-thick slices; either Idaho russet or Yukon gold)
½ cup parsley
1 cup celery, diced
2 cup leeks, thinly sliced
6 bay leaves
1 teaspoon white pepper
4 cups chicken broth
Salt, to taste
Heavy cream, to taste
Half-and-half, to taste
 
Method:
Combine the ingredients and cover them with chicken stock (a quality store-bought stock will be fine to substitute for homemade). Cook the mixture on medium heat until the potatoes are tender and break easily with a fork. Transfer the mixture to the refrigerator and chill it completely (this can be done the day before). Remove the bay leaves. Blend the mixture in small batches (it should be fairly thick and there will be broth leftover). Blend the mixture again with equal parts half-and-half and heavy cream (approximately 3 parts potato mixture, 1 part cream mixture). Blend the mixture until it is smooth. Add salt and pepper to taste. Add more broth and/or more cream to create the desired thickness. Serve cold.

Roessler’s Restaurant |2033 Vamo Way, Sarasota | 941-966-5688 | roesslersrestaurant.com

Author: Abby Weingarten

Read more

Oasis Café Bakery The Chef Owners Jim and Melissa Palermo

A tried-and-true family-run restaurant, The Oasis Café in Sarasota is always reinventing its menu and magnetizing new regulars.

Chef/owner Jim Palermo; his wife, Melissa; and their daughter, Ashley, operate the breakfast and lunch hotspot, which is known for its rotating specials du jour. Everything from the Bear Creek Pancakes and the Incredible Potatoes to the raisin bread French toast, Reuben sandwiches and inventive wraps, keep diners enticed and satisfied. Jim Palermo, a veteran restaurateur, has recipes that wow and a formula that works.

“Being the creator of two other breakfast and lunch restaurants here in Sarasota (the original Broken Egg and the Serving Spoon), and seeing them grow to multiple locations with new owners, tells me our process and concepts were very much locally grown,” says Jim Palermo, whose Oasis started in 2004.

Speaking of locally grown goodness, Palermo buys his buttermilk from Dakin Dairy Farms to use in pancakes, muffins and biscuits. His refrigeration work is done by a small one-man Sarasota operation that has been taking care of his equipment since 1985. Jim Palermo believes it is of paramount importance to use local services as well as serve local food. Being part of the Sarasota-Manatee Originals helps him promote community-based businesses.

“Being part of an organization, whether large or small brings a sense of belonging, of feeling like someone is in your corner and knowing you are not alone,” Jim Palermo says. “It also brings a sense of power and knowledge. The Originals have truly moved us into another level of exposure.”

The Oasis Café | 3542 S. Osprey Ave., Sarasota | 941-957-1214 | theoasiscafe.net

Author:  Abby Weingarten

Read more


Newsletter Signup
Invalid Input
Invalid Input