mar vista smMar Vista Anthony Cucci General ManagerMarVistaLogo Sm

Sustainable and savory, the 2016 Forks & Corks dish from The Mar Vista exemplified the eatery’s eco-friendly stance on food sourcing. Tasters at the January event delighted in the juicy, beer-braised wild hog sliders with homemade pickles. “The wild hog is local, from Punta Gorda, and it is some of the best-tasting meat ever,” says restaurateur Ed Chiles. “It’s not gamey, has no fat and is so flavorful. It’s local and not altered, and that’s what makes it so good.”

 
BEER-BRAISED PUNTA GORDA WILD HOG SLIDERS WITH HOMEMADE PICKLES
Ingredients:
For curing the wild hog:
1 5-pound hog or pork shoulder
2 cups salt
1 cup sugar
For flavoring the hog:
2 cups beer
4 cups apple juice
Method:
Combine the salt and sugar, and dump it on top of the meat. Cover and refrigerate for 24 hours, then rinse the salt-sugar solution off of the meat. Pan sear the meat in a hot pan on all sides until it is dark golden brown. Mix the beer and apple juice, and cover at least half of the meat with it. Cover the meat with foil and cook at 275 degrees for 2 hours (or until it is fork tender).
 
For the pickles:
Ingredients:
1½ cups sugar
1 cup water
1 cup apple cider vinegar
5 cucumbers, skin on, sliced thinly into rounds
Method:
Salt the cucumbers with kosher salt, and let them sit for 2 hours at room temperature. Melt the sugar into the vinegar and water, and heat until the sugar dissolves. Cool the mixture and refrigerate. Rinse the cucumbers. Pour the liquid onto the cucumbers.

The Mar Vista Dockside Restaurant & Pub|760 Broadway St., Longboat Key, 941-383-2391| marvista.groupersandwich.com  

Author: Abby Weingarten

 

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Resized Gabbiano FC Local DishCafe Gabbiano Peter Tracy Chef Paolo and Marc Grimaud

Restaurateur Marc Grimaud of Café Gabbiano knew his Lasagna Bolognese would be a palate pleaser at Forks & Corks 2016.

It was a classic choice from the Italian eatery’s menu, prepared with a slew of savory meats and cheeses.

“Lasagna is an Italian staple and a family-oriented dish. One of our favorite things about it is that it can be prepared in advance and finished 30 minutes before dinner,” Grimaud says. “This allows you to spend your time with your family, instead of in the kitchen preparing dinner. It doesn’t get much better than good wine and good food, and sharing it with family.”

LASAGNA BOLOGNESE

Ingredients:
5 layers lasagna sheets, fresh or dry 
½ pound Parmigiano-Regianno cheese
1 pound mozzarella cheese
3 pounds ricotta cheese
5 quarts Bolognese (homemade special recipe with veal, ground beef and filet tips; or store-bought variety)
Pinch of fresh basil, chopped
Salt and pepper, to taste
 
Method:
Chop the basil. Chop the mozzarella into ½-inch cubes. Layer the bottom of a 9-inch-by-13-inch pan with Bolognese sauce. Add 1 layer of lasagna sheets and ladle on the sauce, creating an even coat. Evenly spread all three cheeses on top. Sprinkle with basil, salt and pepper. Repeat for a total of 5 layers. Finish with extra mozzarella and Parmigiano cheese to create the topping. Bake for 30 minutes in a 350-degree oven and serve.
 
Café Gabbiano | 5104 Ocean Boulevard, Sarasota | 941-349-1423 | cafegabbiano.com

Author: Abby Weingarten

Photo Courtesy of www.dinesarasota.com

 

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Primo Ristorante Sarasota Local DishPrimo Ristorante Sarasota I'm an Original

 

An Italian classic rife with fresh flavors, the Forks & Corks 2016 dish from Primo! Ristorante was a savory delight.

“We had a lot of fun at the event this year, and we served our homemade sausage and roasted pepper crostino,” says Primo! restaurateur/chef Maurizio Colucci. “This dish is very popular in Italy and the way it is served changes based on the geographic region.”

Whether its topping is served over a slice of soft polenta or a piece of crusty baguette toast, the Primo! crostino is a surefire crowd pleaser.

HOMEMADE SAUSAGE AND ROASTED PEPPER CROSTINO

Ingredients:
1 pound fresh homemade Italian sausage with fennel seeds
10 ripe Roma tomatoes, chopped
1 bunch fresh basil
1 Spanish onion, chopped
5 red roasted peppers, julienned
5 ounces dry white wine
Salt and pepper, to taste
Virgin olive oil
 
Method:
Place the onions, sausage and oil in a 4-inch-tall pan. Let the mixture cook until it is browned and then add the wine. When the wine evaporates, add the tomatoes. Let the mixture cook for 30 minutes on the stove or in a 375-degree oven. Add the peppers, basil, salt and pepper. Served atop baguette toasts or soft polenta.

Primo! Ristorante | 8076 N. Tamiami Trail, Sarasota | 941-359-3690 | primo-ristorante.com  

Author: Abby Weingarten

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fast n fresh 17 16 BFast N Fresh Lesley and Mike Harb OwnersFast N Fresh Logo 4C

Fresh, flavor-packed and intricately crafted, the Chicken Satay and Spicy Thai Kale Salad from Fast N Fresh was an instant attention getter at Forks & Corks 2016.  

“Always a crowd favorite, the dish is a delicious representation of just how tasty salad can be,” says restaurateur Lesley Harb. “A touch of sweet with a little heat—with exotic galangal and lemongrass—this one is always a hit.” 

CHICKEN SATAY AND SPICY THAI KALE SALAD

For the Chicken Satay:
Ingredients: 
1 pound chicken breast, cut into 1-inch-wide strips
2 tablespoons Penzeys Sate Seasoning
2 tablespoons canola oil
 
Method:
Toss the chicken strips, seasoning and oil in a bowl, and coat. Grill and skewer.
 
For the Spicy Thai Kale Salad:
Ingredients:
1 head Romaine lettuce, cut into 1-inch pieces
6 ounces kale, torn into small pieces
¼ head purple cabbage, cut into thin strips
2 medium carrots, peeled and grated
1 large red pepper, cut into thin strips
2 green onions, cut crosswise into thin rings (white and light green parts only)
4 ounces crispy wonton strips
4 ounces crushed peanuts
2 ounces toasted sesame seeds
6-8 ounces spicy Thai peanut dressing (see recipe below)
 
Method:
Toss the ingredients in a large bowl. Reserve some peanuts, sesame seeds and wontons to use as garnish on top of the dressing.  
 
For the Spicy Thai Peanut Dressing:
Ingredients:
½ cup smooth peanut butter
4 tablespoons unseasoned rice vinegar
4 tablespoons fresh lime juice
6 tablespoons canola oil
2 tablespoons soy sauce or tamari
4 tablespoons honey
4 garlic gloves, roughly chopped
5 tablespoons sugar
1 2-inch piece fresh ginger, peeled and grated
2 teaspoons salt
½ teaspoon crushed red pepper flakes
 
Method:
Place the ingredients in a blender and mix. Refrigerate the mixture until it is ready to serve with the salad and skewers.

 

Fast N Fresh | 32 S. Osprey Ave., Sarasota, (941) 702-2900 | 8105 Cooper Creek Boulevard, University Park, (941) 315-4500 | 8138 Lakewood Main St., Bradenton, (941) 462-2650 | eatfastnfresh.com.

Author:  Abby Weingarten

Photo Courtesy of www.dinesarasota.com

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Sandbar GTSandbar Ed Chiles Proprietor

Imbued with local and artisanal ingredients, the Hammer Sausage Sandwich from The Sandbar Restaurant was a primo dish at Forks & Corks 2016.

“The Hamery (artisan hams) is just one of the many partners we work with to provide best-of-class products to our guests,” says restaurateur Ed Chiles. “My wife, Tina, and I discovered The Hamery in Murfreesboro, Tenn. on one of our trips. They serve the best sausage I have ever tasted, so I had to have it on our menus.”

Whipped up by Sandbar chef Ian Fairweather, the sandwich is paired with Beagle Bay Organics sauerkraut (made with cabbage from Chiles’ Gamble Creek Farm in Parrish).

SANDBAR HAMMER SAUSAGE SANDWICH

Ingredients:
4 ounces Hamery sausage, cut down the middle so it lays flat
1 ounce ricotta cheese
1 ounce Spanish onion, sliced
1 ounce red pepper, sliced
4 ounces beer of choice
½ ounce olive oil
½ ounce garlic
1 Brioche bun
12 ounces more beer, for pairing
 
Method:
In a hot pan, sear the sausage for about 2 minutes on each side, and put it in a 350-degree oven to finish (about 5 minutes). When the sausage is cooked all the way through, take it out of the oven and let it rest. Using the same pan, add the olive oil. When the oil is hot, add the garlic, onions and peppers, and sauté them over medium heat for about 5 minutes. Add the beer and let it reduce until it coats the onions and peppers. On the toasted or steamed brioche bun, spread the cheese. Add the onion, pepper mixture and sausage, and put it all on the top of the bun. Open the 12-ounce beer and enjoy it with the dish.

The Sandbar Restaurant |100 Spring Ave., Anna Maria | 941-778-0444 | www.groupersandwich.com

Author:  Abby Weingarten

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