Salute AW SmallSalute Chef Laszlo Co OwnerSalute            

A traditional and beloved Italian recipe, the Agnolotti from Salute! has been one of Laszlo Bevardi’s go-to pasta dishes for decades.

It was a no-brainer for Bevardi to select this favorite for Forks & Corks 2016, and to serve it alongside some fresh Bruschetta Pomodoro.

“The Agnolotti is a simple yet delicious and light pasta dish. I have been making this in restaurants for over 20 years. My costumers call it ‘cheesy heaven,’” says Bevardi, who serves as both the chef and owner of Salute! in downtown Sarasota. “It is a half-moon-shaped pasta filled with fresh ricotta, mozzarella and Parmesan cheeses, and chopped fresh spinach. The key is to prepare a very thin and light pasta, and to use high-quality ingredients for the filling. Diners appreciate this classic dish when it is done right.”


Ingredients for the filling:
¼ cup fresh ricotta cheese
¼ cup grated mozzarella cheese
¼ cup blanched spinach, chopped
¼ cup grated Parmigiano Reggiano
Pinch of nutmeg      
Salt and pepper, to taste
For the pasta dough:
3½ + ½ cups all-purpose flour
4 large eggs
1 tablespoon olive oil
For the sauce:
½ quart heavy cream
1 cup Parmigiano-Reggiano cheese
¼ cup blanched spinach, chopped
Salt and pepper, to taste
Make a mound of flour on a large wooden cutting board. Make a well in the middle of the flour, and add the eggs and olive oil. Using a fork, incorporate the flour, starting with the inner rim of the well. Keep the well shape as you expand. When the dough comes together, start kneading it with both hands. Flour the cutting board as you knead the dough three or four times. Continue to knead until the dough is elastic and not sticky (about 10 to 15 minutes). Wrap the dough in plastic and allow it to rest for 30 minutes. To make the filling, combine the ingredients and refrigerate. To make the agnolotti, roll out the pasta with a floured rolling pin. With a cookie cutter, cut the pasta into 5-inch rounds. Place a small amount of filling in the center of each of the pasta rounds. Brush the edge of each pasta piece with a beaten egg and fold it into a half-moon-shaped agnolotti. Pinch the pasta edge with your fingers to make a good seal. To cook the pasta, bring six quarts of water to a boil. Add one tablespoon of salt and oil. Boil the pasta for three minutes. In a heavy skillet, bring the heavy cream to a boil, add the Parmigiano-Reggiano cheese, and salt and pepper. Reduce the cream by one-third. Add the spinach and agnolotti. Coat the pasta with the cream sauce. Sprinkle with Parmigiano-Reggiano cheese and serve.

Salute!:| 23 N. Lemon Ave., Sarasota | 941-365-1020 |

Author: Abby Weingarten

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cafe leurope 18 15 smallCafe LEurope Betsie Coolidge OwnerCafe LEurope Logo

One of Café L’Europe’s summer staples, the Shrimp and Lobster “Sunflower” Salad on a Belgian Endive is a bestseller at the St. Armands Circle eatery.

In January, it was a crowd favorite at Forks & Corks 2016, just as restaurateur Betsie Coolidge expected. The recipe wows Café L’Europe patrons regularly.

This dish is delicious, crisp, luscious and a true taste of luxury,” Coolidge says. “Nestled on a bed of crushed ice, the Belgian endive is filled with perfect Maine lobster and fresh gulf shrimp, and seasoned to perfection.”

The salad recipe includes lobster meat (with claw pieces), diced celery, fresh lemon juice and zest, and house-made mayonnaise. It is a refreshing blend for warm-weather dining. And, of course, it has plenty of aesthetic appeal.

Made to look like a large chrysanthemum, with the filling in the center and the endive serving as ‘petals,’ this is a striking display,” Coolidge says.

Café L’Europe | 431 St. Armands Circle, Sarasota | 941-388-4415 |

Author: Abby Weingarten

Photo Courtesy of

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cafe venice SmallCafeVenice Kay Ann Kropac ownerCafe Venice

The Pot Roast from Café Venice was a natural choice for a Forks & Corks 2016 dish, as it is a frequently requested menu staple at the restaurant/wine bar.

A savory, tender, juicy entrée, the Pot Roast is “one of our guest favorites, made with lots of love and red wine,” says restaurateur Kay Kropac.

The meat is braised in red wine with carrots, onions, garlic and celery, as well as in-house-roasted tomatoes. Served with chasseur sauce made from the braising juices, house-made herb-garlic mashed potatoes and a garlic sautéed green bean medley, the Pot Roast has a gourmet comfort food flavor that entices tasters.

“We chose this dish for Forks & Corks this year due to its popularity with our regular guests here,” Kropac says. “It reminds our guests of good home cooking in a causal, fine-dining atmosphere.”

           Author: Abby Weingarten

    Photo Courtesy of

    Café Venice Restaurant and Wine Bar|116 W. Venice Ave., Venice|

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FC Local Dish 2016Beach House Waterfront Restaurant
Top-notch, cleanly sourced seafood is expected from the chefs at the Beach House Waterfront Restaurant. And the Bradenton Beach eatery certainly delivered the goods at Forks & Corks 2016.
The dish of choice: the fresh, scrumptious Mount Cook King Salmon, served in a particularly creative way.
One of the Beach House’s favorite methods of showcasing this is type of salmon filet is by slicing it thinly and placing it on a bite-sized toasted crostino. The salmon is then topped with a dollop of crème fraiche and a dab of Healthy Earth Black Opal Caviar. It is a crunchy, colorful presentation that wows tasters.
“The Mount Cook Salmon is the highest-rated aquaculture salmon in the world, rated an 8.7 by the Monterey Bay Aquarium’s Seafood Watch Program,” says restaurateur Ed Chiles, whose other eateries (the Sandbar and the Mar Vista) offered equally delightful, eco-friendly bites at the January event.

The Beach House Waterfront Restaurant | 200 Gulf Dr. N., Bradenton Beach | 941-779-2222 |

Author: Abby Weingarten

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Local Dish Season 2 BFins at SharkysFins Script Logo

Fusing the flavors of both hemispheres, the culinary artists from Fins at Sharky’s created a dish that wowed tasters at Forks & Corks 2016. The Smoked Duck with Soba Noodles and Hoisin Gin Sauce was a definite savory favorite.

“The duck is special because it is brined overnight and smoked in our Josper oven with apple wood,” says executive chef Marc Alton. “The dish has a unique flavor profile with an interesting mix of flavors from eastern and western cultures. It’s another example of Fins’ ever-changing and innovative menu.”


2 smoked duck breasts
2 tablespoons canola oil
6 ounces Soba noodles, cooked (reserve 4 tablespoons water)
½ cup shiitake mushrooms, sliced
½ cup red bell pepper, julienned
¼ carrots, julienned
½ cup Napa cabbage, julienned
½ cup Hoisin gin sauce (see recipe below)
Cilantro and scallions, for garnish
For the Hoisin gin sauce:
1 cup Hoisin sauce
½ cup soy sauce
¼ cup Mirin
¼ freshly squeezed lime juice
3½ ounces gin
1 tablespoon ginger, finely diced
1 tablespoon garlic, finely diced
1½ teaspoons Sambal chili paste
Mix the ingredients for the sauce together and set it aside. Crisp the skin of the duck under a broiler, slice it and set it aside. Heat a wok or sauté pan with oil. Add mushrooms, peppers, carrots and cabbage, and cook to heat but not all the way. Add the water and Hoisin gin sauce, bring it to a boil, then add the noodles and toss to heat. Portion the noodles into two bowls and lay the sliced duck on top. Garnish with cilantro and scallions.

Fins at Sharky’s | 1600 Harbor Dr. S., Venice | 941-999-3467 |

Author: Abby Weingarten

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