michaels on east 18 29 smallMichaels On East Phil Mancini Michael Klauber Co Proprietorsmoe vert large

For years, the flank steak at Michael’s On East has made the rounds at area culinary events and generated glowing feedback. At Forks & Corks 2016, the dish proved its potential for longevity once again.

“We’ve served new recipes from time to time at festivals, which are also well-received, but the area’s food scene continues to request our sesame and garlic marinated flank steak,” says Michael's On East co-proprietor Phil Mancini. “It is an aromatic palate- and crowd-pleaser. It's probably one of the simplest recipes we've ever shared but certainly a favorite.”


For the marinade:
2 cups teriyaki sauce
2 ounces sesame oil
2 ounces brown sugar 
2 ounces honey
2 cloves garlic, chopped
1 teaspoon ground black pepper 
Marinate the flank steak at room temperature for 1 to 2 hours and grill to desired temperature (Michael's On East Catering Chef Sean Berryman recommends medium rare).
For the horseradish cream sauce:
2 cups mayonnaise
1 cup sour cream
¾ cup ground horseradish 
2 tablespoons Worcestershire sauce
3 tablespoons lemon juice
2 tablespoons Cholula Hot Sauce 
Salt and black pepper, to taste
Whisk together all of the ingredients and serve the dish immediately. 

Michael’s On East | 1212 East Ave. S., Sarasota | 941-366-0007 | bestfood.com 

Author: Abby Weingarten

Photo Courtesy of www.dinesarasota.com

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white horse pub 6 11 smallWhite Horse Bob Kirscher owner hostWhite Horse Pub        

Bread pudding can be a hit-or-miss dessert, depending on the baker. But at The White Horse Pub in Sarasota, the confection is so irresistible it often converts skeptics. This universal appeal inspired restaurateur Bob Kirscher to serve the pudding at Forks & Corks 2016.

“Our signature dessert is our British bread pudding, which has a unique, creamy cinnamon flavor. It is not too sweet and the brandy and caramel glaze adds a touch of richness to it,” Kirscher says. “Many guests at Forks & Corks that were not usually enthused by bread pudding loved our product, and they returned for seconds and thirds.”


2 loaves white bread
2 loaves wheat or multigrain bread
1 gallon whole milk
1 pound brown sugar
4 cups sour cream
2 ounces cinnamon
Mix the ingredients thoroughly, add the mixture to a long greased pan and cover with foil. Bake the dish for 45 to 60 minutes at 325 degrees until the last 15 minutes. Serve with a caramel and brandy sauce.

The White Horse Pub | 6240 N. Lockwood Ridge Road, Sarasota | 941-358-1353 | the-white-horse-pub.com

Author: Abby Weingarten

Photo Courtesy of www.dinesarasota.com



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BridgeStreetBistro AW smallBridge Street Bistro Bill Herlihy OwnerBridge Street Bistro

The grilled mahi tacos from Bridge Street Bistro—with their decadent four-cheese blend and fresh fish filets—made a savory splash at Forks & Corks 2016.
“This is a simple, delicious dish, and what makes it special is that everything is so fresh,” says Bill Herlihy, Bridge Street Bistro’s president and general manager. “The mahi has a mild, sweet flavor, and the blackening spice adds the perfect amount of heat. I also love the contrast of the warm fish, tortilla and cheese with the cool accompaniment


24 ounces fresh mahi filet
3 ounces blackening spice
8 flour tortillas
8 ounces shredded cheese blend (Manchego, Mahon, Monterey Jack and cheddar)
1 cup diced tomatoes
1 cup romaine lettuce, shredded
4 ounces sour cream
4 ounces pico de gallo
4 ounces guacamole
2 limes, freshly squeezed
Slice the fish into 16 1-inch-by-3-inch strips. Dip the fish into the blackening spice on a plate. In a sauté pan with oil, cook the fish on both sides and reduce the heat after the initial flip. In a baking pan, spread the cheese mixture onto the tortillas. Then place tortillas in a 350-degree oven and let the cheese melt. Place 2 pieces of fish in the middle of each tortilla, add the tomato and shredded lettuce, and fold. Top the tortillas with lime juice. Serve the sour cream, pico de gallo and guacamole on the side for dipping.

Bridge Street Bistro | 111 Gulf Dr. S., Bradenton Beach | 941-782-1122 | bridgestreetbistroonline.com

Author:  Abby Weingarten

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bijou cafe 18 51 smallJean Pierre JP Knaggs Owner The Bijou CaféBijou Cafe Logo
Chef/restaurateur Jean-Pierre “J.P.” Knaggs of The Bijou Café in Sarasota is a fan of all things Cajun and Creole. So, when Forks & Corks 2016 came up on the January calendar, he hoped for a cool day in which to serve a savory gumbo. He got his wish.

“The gumbo was very well received by the crowd,” Knaggs says. “It also went well with a lot of wines—from a hearty Syrah to a dry rose or even a peppery Zinfandel. We accompanied it with tiny, homemade habanero honey biscuits and white rice


Ingredients for duck stock:
2 whole bone-in ducks
8 quarts water
2 large onions, quartered
4 stalks celery, quartered
3 bay leaves
3 cloves garlic, diced
½ teaspoons salt
½ teaspoon black pepper
Combine the ingredients in a large stockpot, bring it to a boil, and simmer uncovered for 2 hours or until tender. Remove the ducks, let them cool and set them aside. Discard the bones and skin. Chill the stock until the fat solidifies on top, then remove the fat and discard it. Reserve the stock.
Ingredients for gumbo:
2 cups flour
1½ cups canola or vegetable oil
2 cups Andouille smoked sausage
2 cups onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
8 cloves garlic, minced
2 carrots, thinly sliced
3 tablespoons parsley, chopped
1 teaspoon thyme
4 quarts duck stock
1 cup red wine
1 teaspoon white pepper
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon oregano
2 tablespoons Tabasco sauce
3 cups cooked okra
In a large heavy pot, make a dark roux with oil and flour. Add the vegetables and cook for 10 minutes until they are tender. Add the seasonings and stir. Add the stock, wine and Tabasco sauce, and then simmer for 15 minutes. Add the duck and sausage, bring the mixture to a boil, reduce the heat and simmer on low for 1½ to 2 hours. Add the okra and simmer for another 10 minutes. Serve over white rice and a sprinkle of green onions.

The Bijou Café | 1287 First St., Sarasota | 941-366-8111 | bijoucafe.net

Author:  Abby Weingarten

Photo Courtesy of www.dinesarasota.com

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Local Dish Season 2 AThe Crows Nest Steve Harner Owner Matt Green ManagerCrows Nest

Two dishes, equally mouth-watering and savory, were on the Crow’s Nest menu for Forks & Corks 2016: braised beef brisket, and stone crab mac and cheese.

With the latter, chefs at the Venice eatery incorporated a mix of fresh seafood, hearty pasta, and creamy cheese flavors that generated instant wows and raves.

“Everyone loves mac and cheese,” says restaurateur Steve Harner, “especially when you add a little local stone crab meat to it.”


1 pound orzo pasta
4 cups milk
¼ pound salted butter, solid
¼ cup all-purpose flour
8 ounces shredded cheddar cheese
8 ounces Parmesan cheese
½ cup coarse Japanese breadcrumbs
1 pound medium stone crab slaw meat
Cook the orzo pasta until it is al dente and set it aside. In a saucepot over medium heat, bring the milk to a simmer. In a separate pan, melt the butter and add the flour to make a roux. Combine the roux with the simmering milk and bring it back to a simmer. Cook for 5 minutes, stirring frequently. Add the stone crab claw meat to the milk and simmer for 5 minutes. In a large mixing bowl, combine the cheeses, pasta and sauce to taste, and add a pinch of salt. Transfer the mixture to an 8-inch-by-8-inch baking dish, top with panko bread crumbs, and place it in a 350-degree oven for 25 minutes.

Crow’s Nest Marina Restaurant |1968 Tarpon Center Dr., Venice | 941-484-9551 |crowsnest-venice.com

Author:  Abby Weingarten

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