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

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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

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State Street Owner Chris Voelker and Chef Adam Ruth

With the vibe of a metropolitan hotspot and a menu with an uber-local sensibility, State Street Eating House + Cocktails is keeping downtown Sarasota on the cutting culinary edge.

Chef Adam Ruth, alongside owners Chris and Kirk Voelker, have cultivated a following with dishes such as the Baked Lobster Mac & Cheese; the Guava-Glazed Snapper; the Watermelon Crab Salad with serrano vinaigrette; and the Chickpea Yellow Zucchini Burger with sumac tomato spread. Bar-goers also flock to the counter for classic craft cocktails like the Bramble, Negroni and Mint Julep.

“I honestly believe our insane dedication to fresh, innovative fare is what separates us from most of the pack,” Chris Voelker says. “Our chef has taken the farm-to-fork trend a step further and is now working directly with farmers to grow specific vegetables exclusively for State Street. As an example, he recently selected specific seeds, which he wants grown for our upcoming heirloom tomato salad.”

But the appeal of State Street transcends the food.

“Our friendly yet urban-cool atmosphere adds to the dining experience,” she says. “Guests will often exclaim that our place reminds them of a favorite place in New York, Chicago or Los Angeles.”

And what makes State Street an “Original”?

“We serve fresh, high-quality, creative foods in a friendly, casual, urban setting. Our attention to detail and flavor profile exploration even extends to our bar, where we were the first in the area to feature handcrafted cocktails,” Chris Voelker says. “A lot of time is required to ensure the level of consistent excellence we strive for, but the reward is the amazing people we meet and the joy of contributing to their experience.”

State Street Eating House + Cocktails |1533 State St., Sarasota | 941-951-1533 | statestreetsrq.com

Author:  Abby Weingarten

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Cassariano Italian Eatery Antonio Pariano Luca Cassani owners

Antonio Pariano and Luca Cassani, two Italian-born restaurateurs, make Venice’s Cassariano a mecca for authentic cuisine that pays homage to their home country.

“We try to incorporate the most local ingredients we can into our menu, because we believe in small and artisan producers,” Pariano says. “We use seasonal, local produce; fresh fish from the Gulf of Mexico; and fresh dairy products made at a farm in the Ocala area.”

These sustainable, Florida-cultivated items find their way into Northern Italy-inspired dishes like the Petto d’Anatra Arrosto con Risotto ai Fichi and the Ravioli di Ricotta e Noci con Gorgonzola e Pere.

Since they opened Cassariano in May 2007, Pariano and Cassani knew they wanted to provide mostly free-range meats, as well as organic fruits and vegetables, to their devout Venice patrons. The naturally-fed veal tenderloin with pan-roasted beluga lentils and juniper berry sauce exemplifies this commitment.

Pariano and Cassani’s membership in the Sarasota-Manatee Originals keeps them connected to the community and helps them support the independent restaurant scene.


“Being part of a group like the Originals, to us, is very important because we can interact with people who are in the same business but have different points of view and different experiences. This allows us to learn and continue to be inspired,”
Pariano says. “We think we are ‘Original’ because we are 100 percent dedicated and committed to doing the right thing, with ethics and passion.”

Cassariano Italian Eatery | 313 W. Venice Ave., Venice | 941-786-1000 | cassariano.com

Author:  Abby Weingarten

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cafe baci 4 63 smallCafé Baci Roberto Mei proprietorCafe Baci

A palate-pleasing pasta, the Eggplant Rollatina at Café Baci earned plenty more fans at Forks & Corks 2016.

This dish is one of restaurateur Roberto Mei’s signatures at the 1991-founded Sarasota restaurant, with its hearty Italian cheese blend and extra-fresh ingredients.

“The Eggplant Rollatina is a baked pasta and, like in many baked pastas, there is a complexity of textures and flavors,” Mei says. “It is remarkably light, and the combination of the three cheeses with the tomato sauce is a perfect marriage of flavors. The visual appeal is another reason people love it.

EGGPLANT ROLLATINA

Ingredients:
2 large eggplant ends cut off, peeled and sliced into 12 ¼-inch-thick pieces
1½ pounds ricotta cheese
1 cup tightly packed spinach (boiled, drained and chopped)
½ cup grated Parmigiana cheese
½ cup shredded mozzarella cheese
Kosher salt and pepper, to taste
¼ teaspoon oregano
1/8 teaspoon ground nutmeg
Flour for dredging
1 cup corn oil
6 whole eggs
12 ounces tomato sauce
 
 
Method:
Liberally salt the 12 eggplant slices and put them in a colander with a weight on them to drain. Mix the ricotta, 2 eggs, nutmeg, oregano, mozzarella, spinach, salt and pepper. Put the remaining eggs in a bowl, add salt and pepper, and beat. Heat the oil. Dry the eggplant with paper towels, dredge them in flour, dip them in the egg and fry them in the oil. Pat the excess oil with a paper towel. Fill the center of the eggplant with the ricotta mixture (approximately 2 to 3 tablespoons) and roll tight. The rolls should not be more than 1 inch around. Layer the eggplant rolls in a baking dish, lightly cover with the tomato sauce, sprinkle on the Parmigiana cheese, and bake at 350 degrees for 20 minutes.

Café Baci | 4001 S. Tamiami Trail, Sarasota | 941-921-4848 | cafebacisarasota.com

Author: Abby Weingarten

Photo Courtesy of www.dinesarasota.com

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