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 | beachhouse.groupersandwich.com

Author: Abby Weingarten

Photo Courtesy of www.dinesarasota.com

 

Read more

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.”

SMOKED DUCK WITH SOBA NOODLES AND HOISIN GIN SAUCE

Ingredients:
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
 
Method:
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 | finsatsharkys.com

Author: Abby Weingarten

Read more

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

 

Read more

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

 

Read more

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

Read more


Newsletter Signup
Invalid Input