Recipe: Pompano Cabarian

Pompano Cabarian

Our Sous Chef, Kory Minor, shared this recipe on Sarasota's ABC 7's noon show on May 16, 2019. Here's the complete recipe in case you missed the cooking segment, or simply join us in the evening at Michael's On East to enjoy this seafood specialty available on the Restaurant’s dinner menu.


 

Pompano Cabarian

Ingredients:

  • 6 oz Pompano Fillet
  • 1 oz Blended oil for searing
  • 2 Garlic Cloves (minced)
  • 3 Shrimp
  • 1/2 tbsp Fresh basil, thyme, parsley and spicy pepper
  • 1 Teaspoon Chopped Garlic and Leeks
  • ½ Cup Oven-Roasted Grape Tomatoes
  • Heirloom Cherry Tomato Confit
  • 4 oz Green beans
  • 3 oz Butter (room temperature)
  • 1/4 cup White Wine
  • Fresh Flat Leaf Parsley Sprig
  • 2 Lemon Cog Wheels
  • Salt and Pepper to taste for seasoning

Steps:

Add the oil on sauté pan over medium heat, season and sear both sides of pompano fillet skin last, add herbs and finish on the 350-degree oven for 4 minutes and set aside.

Heat the Garlic, Butter in a sauté pan over medium heat.

Add the shrimps and cook until they turn pink (Approximately 2 minutes)

Sauté green beans with garlic salt and pepper

SPlace pompano on a dinner place and top with shrimp. Garnish with parsley sprig and lemon wheel. Serve immediately.

Monday Happy Hour Supports Embracing our Differences!

Monday Happy Hour Supports Embracing our Differences!

We are pleased to announce Embracing our Differences as our Charity Happy Hour Partner during the months of May and June!  

Embracing our Differences’ mission is to use the transformative power of the arts to educate and inspire to create a better world. It accomplishes this mission through an annual large-scale juried art exhibition that is free and open to the public, and a comprehensive series of educational initiatives, programs, and resources designed for teachers and students.

Every Monday, May 1st through June 30th, Michael’s On East will donate 10% of beverage sales in the Restaurant’s Lounge to Embracing our Differences.

Great cause, fantastic food & cocktails… and, as if you needed another reason to come to the lounge on Mondays, here are a few: 

Monday Night Lounge Offerings
  • “All-Night” Happy Hour - This extended happy hour will feature happy hour specials from 5 pm - 9 pm, allowing guests to enjoy a glass of Michael’s Private Label Wines, select hand-crafted cocktails, domestic beers for $7 each Monday in support of Embracing our Differences.
  • “Secret Word” Special - The worst-kept “secret” in Sarasota. Enjoy a free small plate of a lounge bite when you tell your server the secret word of the week. Follow us on Facebook to learn the secret word!

MAY 2019: Mexican Epicurean Adventure

MOE-May-Epicurean-mexico

During the month of May, Michael’s on East is bringing the vibrant flavors from south of the border to Sarasota!

Mexican food has some of the most well-known and beloved dishes in the world. Traditional Mexican cuisine is much more than authentic dishes and spices; it’s a vibrant, lovingly preserved, cultural heritage.

The history of Mexican food began about 9,000 years ago and many of the foods we find in the Mexican pantry carry ancient pedigrees. Beans, tomatoes, corn, and chile peppers rank among the world's first cultivated foods and were staples of ancient Aztecs and Mayans. In addition to the staples, native ingredients include tomatoes, squashes, avocados, cocoa, and vanilla. Similar to most other countries, traditional Mexican food varies regionally but blends to create the flavors what we know and love.

Experience the vibrant & festive flavors of Mexico this month!

Our Mexican Epicurean menu is handcrafted to give our guests the experience of traditional meals with a Michael’s on East twist. Whether you are looking for something familiar or want to venture into the delicious unknown, this menu will give you a culinary experience you won’t forget.

The Michael’s On East three-course Mexican Epicurean Experience dinner menu is available Monday through Saturday evenings for $38.95 per person, May 1 - 30, 2019.                  The two-course lunch offering features a choice of entrée and dessert for $19.95 per person and is available Monday through Friday, 11:30 a.m. to 2 p.m.

Savor our Mexican Epicurean Adventure with exclusive drink pairings for $8 per glass or $15 for the pairing.

Click here to make a reservation.


 Lunch

Pan-Seared Chipotle BBQ Mahi Mahi

Tomato Arbol Chili Salsa, Housemade Guacamole,

& Red Bean Pozole with Crispy Corn Tortilla

Yucatan Carne Asada

Achiote-Marinated Grilled Skirt Steak, Guacamole, Tomatillo Salsa,

Coriander-Spiced Ketchup, Mexican Corn Salad, Yucca & Fresh Lime

Dinner
Appetizers

Mayan Tortilla Soup

Roasted Tomato Chipotle Broth, Crispy Corn Tortillas,
Avocados, Black Bean Salsa & Crema Fresca

Slow-Roasted Pork Tacos al Pastor

Shredded Pickled Cabbage, Grilled Pineapple, Añejo Cheese

and Tomato Arbol Chili Salsa & Fresh Cilantro

Entrees

Pescado a la Veracruzana

Pan-Roasted Red Snapper, Traditional Veracruz Sauce
Roasted Red & Yellow Peppers, Tomato & Green Olive Stew

Crispy Tortillas, Avocado & Mexican Yellow Rice

Puerco Manchamanteles  

Braised Pork Belly, Oaxacan Red Mole, Spiced Butternut Squash Flan,

Spicy Green Beans with Toasted Almonds & Fresh Cilantro    

Oaxacan Style dos Pollo

Ancho BBQ Chicken Breast with Spicy Tomatillo & Avocado Sauce,

Chicken Enchilada, Yellow Rice & Pickled Onion with Crema & Queso Fresco 

Desserts

Tres Leche

With Strawberry Sauce, Dulce de Leche Drizzle & Fresh Berries

Mexican Chocolate Flan

Mexican Chocolate-Baked Custard with a Burnt Sugar Caramel Sauce

Speciality Drinks

Champagne Margarita

Fresh Lime Juice, Tequila, Cointreau, Sparkling Wine

Red Sangria

Xioloca Grenache, Fresh Sliced Fruit, Brandy, Maple Syrup

Recipe: Pan-Roasted Chilean Sea Bass

IMG_509_20190423-183152_1 Pan-Roasted Chilean Sea Bass

Our Sous Chef, Kory Minor, shared this recipe on Sarasota's ABC 7's noon show on April 15, 2019. Here's the complete recipe in case you missed the cooking segment, or simply join us in the evening at Michael's On East to enjoy this seafood specialty available on the Restaurant’s dinner menu.


 

Pan-Roasted Chilean Sea Bass

Artisanal Sardinian Fregola with Maine Lobster, Fire-Roasted Corn, Herb-Roasted Tomatoes, Spiced Lobster Broth

Ingredients:

  • 4- 7 oz Chilean Sea Bass
  • 8 oz Fregola, cooked al dente (as for pasta)
  • 1 Cup Chopped Kale (raw)
  • 1 Tablespoon Chopped Green Onions
  • 1 Tablespoon Fire-roasted Corn
  • 1 Teaspoon Chopped Garlic and Leeks
  • ½ Cup Oven-Roasted Grape Tomatoes
  • 1 Tablespoon Chiffonade Basil
  • 1 oz Micro Licorice
  • 2 oz Blended Cooking Oil
  • 12 oz Spiced Lobster Broth
  • 2 Tablespoon Unsalted Butter
  • 2 Tablespoon Scampi Butter
  • 12 oz Lobster Meat (chopped into bite-size pieces)

Method:

Season sea bass with salt and pepper, sear and finish in the oven until it reaches a medium temperature (warm center).

Sauté garlic and leeks over medium heat until soft, about 1 minute, then add corn and grape tomatoes and cook until tomatoes start to soften about 2 minutes. Add basil, green onions and fregola,  mix in your pot. Add spiced lobster broth and bring to a boil. Stir in kale and lobster. Remove from heat. Emulsify butter. Add salt and pepper to taste.

To Serve:

Place fregola mixture in the center of the bowl, pour broth around fregola mixture, place the sea bass on fregola and garnish with micro licorice.

Recipe: Pan-Seared Salmon

Milan Epicurean Salmon Pan-Seared Salmon

APRIL 2019: Milan Epicurean Adventure

milan

Milan might be best known as one of Europe's four fashion capitals but it is also famous for its opera, churches, da Vinci's Last Supper fresco, and of course its cuisine.

For Italians, food is for more than just nourishment, it’s an important part of life. Even though you will be able to find Italian specialties all over Italy, each of the 20 regions within Italy has their own spin on “Italian food.” The geographical location of the region influences the ingredients used, such as the choices of fat, cheese, and meat.

Milan is located within the Lombardy region in the north of Italy. Northern Italian cuisine is characterized by a lesser use of olive oil, pasta, and tomato sauce and a heavier reliance on butter, rice, corn, and cheeses for cream sauces. Instead of tomato, northern cooks employ wine or broth as the liquid and chopped herbs for flavor, resulting in elegant and rich flavors. Common ingredients used include local vegetables and fruit, beef, pork, and a variety of seafood.

Immerse yourself in a true Milano experience this month!

The Michael’s On East three-course Milan Epicurean Experience dinner menu is available Monday through Saturday evenings for $38.95 per person, April 1 - 30, 2019. The two-course lunch offering features a choice of entrée and dessert for $19.95 per person and is available Monday through Friday, 11:30 a.m. to 2 p.m.

For a true Italiano experience, take advantage of hand-selected wine pairings for $8 per glass or $15 for the pairing.

Click here to make a reservation


LUNCH ENTRÉES__________________________________________________  

Tagliolini with Baby Shrimp & Littleneck Clams

Crispy Pancetta, Roasted Garlic, Sweet Onion, Sliced Baby Zucchini, Blistered Tomatoes,Chili Flakes & Basil/White Wine Butter

Pollo Milanese

Heirloom Tomatoes, Baby Arugula, Shaved Pecorino, Fresh Lemon & Balsamic Reduction

STARTERS______________________________________________________

Basil Arancini

Dulce Gorgonzola Aioli

Sous Vide Octopus Salad

Yukon Potatoes, Mixed Olives, Baby Arugula and Lemon Thyme Vinaigrette

DINNER ENTRÉES_____________________________________________________

Pan-Seared Salmon

Blistered Tomato Ragoût, Ricotta Gnudi, Wild Mushrooms, Balsamic-Scented Watercress

Oxtail Agnolotti

Browned Butter, Sage, Sweet Peas, Shaved Pecorino, Crispy Prosciutto & Scallions

Pan-Seared Pork Tenderloin

Butternut Squash Risotto, Hot and Sweet Cherry Peppers, Roasted Garlic & Fresh Thyme-Infused Virgin Olive Oil

DESSERTS______________________________________________________

Port & Balsamic Glazed Pear Frangipane Tart

Chocolate Hazelnut Torte

WINE___________________________________________________________

Anthilia, Donna Fugata, Sicily, IT, 2017

Barbera d’Alba, Silvio Grasso, Piedmont, IT 2015

Dessert Recipe: Balsamic & Port Pear Frangipane Tart

IMG_4360-copy Balsamic & Port Pear Frangipane Tart

As prepared by Michael’s On East Pastry Chef Ray Lajoie and featured on the Restaurant’s Epicurean Adventure to Milan, available during lunch and dinner through April 2019. (Not available on holidays including Easter.)

For the Pastry
½ cup Sugar
1 cup Butter
1 ½ cup Flour

Preheat the oven to 350 degrees. Cream the butter and sugar. Add the flour and mix until just combined. Wrap in plastic and chill in the refrigerator for 1 hour. Roll the chilled dough slightly larger than the tart pan. Lightly press into the pan trim edges then place in the freezer for 30 minutes. Bake at 350 for 10 minutes. Remove from the oven and set aside to cool.

Poached Pears
Fresh Pears, peeled and cored 
1½ cup Port
1 cup Sugar
¼ cup Balsamic Vinegar

Place port, vinegar and sugar into a sauce pan. Bring to a boil, then add the pears and simmer until tender. (i.e. When a knife inserts easily into the pears.) Remove from heat and chill.

Frangipane
1 ¼ cup Butter (at room temperature)
1 ¼ cup Sugar
2 cups Almond Flour
2 Eggs 
¼ cup Flour

Preheat the oven to 350 degrees. Mix well, spread batter into the cooled tart shell. Drain the pears reserving liquid. Arrange on top of the frangipane and bake for about 30 minutes, until firm and golden brown. While warm, brush top with apricot jam and top with chopped pistachios.

Port Glaze
Reduce the reserved poaching liquid in sauce pan over medium-high heat until reduced by ¾. Chill and drizzle over tart before serving. Enjoy! 

Best Brunch in Town: Easter & Mother's Day

Spring has sprung and it’s time to finalize your holiday plans for Easter Sunday and Mother's Day! Each spring, Michael’s On East opens its Restaurant's doors on two extra-special Sundays to provide Sarasota residents and visitors with luscious brunch buffets on these special holidays. Please join us for a holiday brunch on Easter Sunday or Mother's Day this year at Michael's On East! 

Easter Sunday Brunch 
Sunday, April 21, 2019
10 a.m. to 2 p.m. 

Mother’s Day Brunch
Sunday, May 12, 2019
10 a.m. to 2 p.m. 

Holiday Brunch Buffets: 
Adults: $62.95 
Children ages 3-10: $31.95
Children under 2 years old: Free 

We recommend you secure your reservation as early as possible. These popular brunches sell-out each year (with good reason!). Please click here or call for reservations: 941-366-0007, ext. 224. 

As a proudly independent, family owned and operated restaurant, the entire Michael’s On East team takes special pride in offering holiday celebrations for our guests. 

It is also our pleasure to provide a magnificent spread for guests of Selby Gardens' holiday brunches. Please click here for details about brunch reservations at Selby Gardens.

Recipe: Salmon with Forbidden Black Rice & Brussels Sprouts Hash

Michael’s On East Sous Chef Kory Minor shared this recipe on Sarasota's ABC 7's noon show on March 21, 2019. Here's the complete recipe in case you missed the cooking segment, or simply join us in the evening at Michael's On East to enjoy this seafood specialty available on the Restaurant’s dinner menu.

SalmonABC7 3 21 19 IMG 3537

Pan-Seared Scottish Salmon
Forbidden Black Rice Hash with Brussels Sprouts, Bourbon Candy Apples, Crispy Pancetta & Roasted Creamer Potatoes with Smoked Tomato Vinaigrette

Continue reading

Garden to Plate Wine Dinner: 2019 Menu

As the exclusive culinary partner of Selby Gardens, our team loves designing and catering all special events at the Gardens. Over the past few years, Michael, Phil and Michael's On East Executive Chef Jamil Pineda and Wine Director Sean King have been particularly excited to coordinate details for Selby Gardens' annual Garden to Plate Wine Dinner on March 8, 2019. 
 
When choosing wines for this dinner, Michael and Sean worked diligently with Wilson Daniels to select special wines that they've personally tasted and loved from their incredible portfolio of estate and family-owned wineries. Most of the wines are organic or bio-dynamic and some very limited in availability. Craig Leslie (from Wilson Daniels) and Sean will be on hand to discuss and present the wines. 
 
"We can’t wait for the guests to throw away pre-conceived ideas about wines like Chablis and Beaujolais (and even reds from the Loire!) when they experience these beauties!" ~ Michael Klauber
For the menu, we invite you to join us as we take a culinary journey to France, infused with influences of the French Polynesian spirit inspired by Paul Gauguin: Voyage to Paradise. Please scroll down to view the complete menu. Click here for full details and online reservations. Space is limited and reservations are required. 
 

Garden to Plate 
Wine Dinner at Selby Gardens
March 8, 2019
Le Tour de France

Les Hors d’Oeuvres

House-Cured Scottish Salmon Roll
Che vre, Fresh Dill & Caper Coulis

Filet of Wagyu Beef Tartare
Mustard Foam, Toasted Garlic, Popcorn Capers & Black Pepper Oil

Yellow Fin Tuna Crudo
Lemongrass Oil, Green Olive Schiacciate Relish & Micro Greens

Champagne “Grand Reserve Brut”, Gosset, NV
Chablis “Saint Martin”, Domaine Laroche, Burgundy, 2017
Château Clarke, Listrac-Medoc, Bordeaux, 2015

Premier

Lavender-Glazed Maple Leaf Farms Breast of Duck Salad
Candied Baby Fennel, Confit Fava Beans, Kumquat Demi,
Polynesian Papaya Slaw & Crispy Leeks
Moulin-à-Vent, Château du Moulin-à-Vent, Beaujolais, 2014

Deuxieme

Pan-Seared Chilean Sea Bass
Hugh Branch Farms Sweet Corn Bisque, West Coast Farms Trumpet Mushrooms,
Sliced Baby Zucchinis, & Thyme Roasted Creamer Potatoes,
Garnished with Tomato Fondue and Micro Greens
Pouilly-Fuissé, Domaine du Roc des Boutries, Burgundy, 2016

Troisieme

Herb-Crusted Château of Beef Tenderloin
Braised Snake River Farms Pork Belly
Anise-Scented Butternut Squash Purée, Roasted Heirloom Carrots,
Pomegranate-Braised Figs, Cauliflower Gratin & Black Truffle Au Jus
Cabernet Franc “Cuvée Violette”, Clau de Nell, Loire Valley, 2014

Le Dessert

Pineapple Tarte Tatin
French Vanilla Crème Anglaise & Housemade Coconut Ice Cream
Gewürztraminer "Mambourg" Grand Cru, Pierre Sparr, Alsace, 2016

Bases Loaded Epicurean Adventure

Ever since Sarasota began hosting the Orioles' spring training games, Michael's On East has honored the O's with special menus each March in the Restaurant. This year, our culinary team is venturing beyond Baltimore's borders for inspiration and a "Bases Loaded" Epicurean Adventure inspired by baseball's finest traditions. 

The Michael’s On East three-course Bases Loaded Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person, March 1-31, 2019. The two-course lunch offering features a choice of entrée and dessert for $19.95 per person and is available Monday through Friday, 11:30 a.m. to 2 p.m. For a “Grand Slam” culinary adventure, we encourage you to add perfectly-paired wines for $8 per glass or $15 for the pairing.

LUNCH MENU 

Ballpark Soft Shell Crab Po Boy
Pickled Okra, Shredded Baby Romaine, Beefsteak Tomatoes & Creole Remoulade 
Served on a Mini French Baguette with Truffle Parmesan Fries   

Fennel-Glazed Maple Leaf Farms Breast of Duck Salad 
Baby Arugula, Edamame, Green Mango & Jicama Slaw, Chorizo Chips 
& Kumquat-Honey Vinaigrette with Crispy Leeks

DINNER MENU 

Starters 

Lady Baltimore Blue Crab Chowder 
Tomato Broth, Blue Crab, Root Vegetables &Sweet Corn 

Camden Yards Beer-Braised Bratwurst 
Grilled with Caramelized Onions & Bell Peppers, 
Grain Mustard Aioli & Crispy Allumettes  

Dinner Entrées 

Out-of-the-Park Pan-Seared Rainbow Trout
Sweet Corn Bisque, Chorizo Chips,Sliced Baby Zucchini & Rosemary-Roasted Creamer Potatoes, Garnished with Tomato Fondue & Micro Greens 

MLB Home Run Crispy Cornish Hen
Spicy Tasso Ham, Einkorn Wheat Berries, Forbidden Black Rice, Scallions,
& Curried Apple Hash with Pomegranate Citrus Gastrique

Base Hit! Braised Kobe Short Rib 
Anise-Scented Butternut Squash Purée, Roasted Heirloom Carrots, 
Pomegranate-Braised Figs, Toasted Cauliflower & Thyme-Scented Au Jus

DESSERTS

Cracker Jack Caramel Bars

Spiced Apple Tacos with Vanilla Bean Cream

Recipe: Bowtie Chicken Pasta

Michael's On East Sous Chef Kory Minor was back at ABC 7's in-studio kitchen this Thursday, February 21, to share an "original" recipe. Michael's Bowtie Pasta - with Grilled Chicken, Pancetta, Snow Peas, Shiitake Mushrooms, Sun-Dried Tomatoes in a Light Parmesan Cream - has been a favorite on our lunch and dinner menu ever since the Restaurant opened in 1987!

6 BowTiePasta 72DPI

Michael’s Bowtie Chicken Pasta 

½ oz Blended Oil
¼ Tbsp Chopped Garlic
¾ oz Rendered Pancetta
1 oz Shiitake Mushrooms
4 oz Diced Marinated Roasted Chicken (recipe follows)
¾ oz Sundried Tomatoes
1 oz White Wine
6 oz Heavy Cream
8 oz Bowtie Pasta
1½ oz Grated Parmesan Cheese for Dish, 1/2 oz for Garnish
½ oz Julienne Snow Peas
Salt and Pepper to Taste

  1. Cook pasta until al dente, reserve
  2. Heat blended oil in sauté pan over medium heat. Add pancetta, then garlic and sauté until garlic is golden brown. 
  3. Add mushrooms, chicken and sundried tomatoes.  Cook for 30 seconds then deglaze with white wine. 
  4. Add cream, then cheese and cook until thickened. As sauce thickens, immerse pasta in boiling water for 15 seconds to heat, strain, then add to sauté pan. Add Parmesan cheese and sauté until all ingredients are thoroughly combined.
  5. Season to taste with salt and pepper then place in a pasta serving bowl. Garnish with julienne snow peas and a sprinkle of Parmesan cheese.

Chicken Marinade

¼ tsp Powdered Ginger
1 cup Teriyaki Sauce
½ Tbsp Sesame Oil
¾ Tbsp Dark Mushroom Soy
½ Tbsp Chopped Garlic
1 Tbsp Brown Sugar

  1. Marinate 8 oz chicken breast in chicken marinade for 30 minutes. Season with salt and pepper.  
  2. Mark on grill, roast in 350 degree oven until moist and tender, about ten minutes.
  3. Cut chicken into medium diced sections for pasta.

Special Menus Inspired by Gauguin: Voyage to Paradise at Selby Gardens

gauguin 840x334

As the exclusive culinary partner of Selby Gardens, the Michael's team is thrilled with this season's new Paul Gauguin-focused exhibition highlighting the essential role of botanicals in achieving the artist’s vision of the exotic.

Together with lush displays of tropical plants in the conservatory and gardens, Gauguin: Voyage to Paradise features ten of the artist’s original dramatic woodcut prints and wood engravings, photographs showcasing Tahiti during the time of his travels, historic maps as well as visual materials that shaped his work. The special exhibition is scheduled for February 10 - June 30, 2019, and you can be sure the program has inspired new tropical dishes at the Selby House Cafe by Michael's On East! 

Enjoy new recipes inspired by the South Pacific for a limited time at the historic Selby House Cafe as well as our gourmet food truck also located on-premise in front of the Payne Mansion at the Gardens. Both dining experiences are open exclusively for members and visitors of  Selby Gardens

While Michael's On East typically offers a traditional French Epicurean Adventure each February, this year Chef Jamil and his team decided to seek inspiration from Selby Gardens' Gauguin exhibition, creating French Polynesian-themed $19.95 two-course lunch and $38.95 three-course dinner menus available at the fine dining restaurant located just a few minutes from Selby Gardens. 

Click here to view the French Polynesian Epicurean Adventure menus offered through February 2019 at Michael's On East. (Not available on holidays including Valentine's Day.)

Recipe: Tahitian Coconut-Poached Salmon

IMG 1175This Michael's On East recipe has been inspired by Gauguin: Voyage to Paradise at Selby Gardens. Michael’s On East Executive Chef Jamil Pineda created the dish as part of the lunch menu offered through this month's French Polynesian Epicurean Adventure at Sarasota's only AAA Four Diamond Award restaurant. 

Tahitian Coconut-Poached Scottish Salmon
Roasted Plum Tomatoes & Yellow Peppers, 
Fresh Cilantro & Lime-Coconut Sauce with Jasmine Rice

Continue reading

French Polynesian Epicurean Adventure - February 2019

AdobeStock 44671551

While Michael's On East typically offers a traditional French Epicurean Adventure each February, this year Chef Jamil and his team decided to seek inspiration from Selby Gardens' Gauguin: Voyage to Paradise exhibition, creating French Polynesian-themed $19.95 two-course lunch and $38.95 three-course dinner menus available through February at the fine dining restaurant.

STARTERS

Poisson Cru Martini
Coconut-Lime Ahi Tuna Ceviche, European Cucumber,
Chilis, Tomato Concassé, Scallions & Crispy Plantains

Pulled-Pork Slider
Slow-Roasted Pork on a Hawaiian Roll with Island Jicama Slaw

ENTREES

Tahitian Pan-Seared Mahi-Mahi
Roasted Baby Rainbow Carrots & Broccolini,
Sweet Vanilla Bean Coconut Sauce, Peruvian Green Rice
& Crispy Chimichurri Taro Chips 

Guava BBQ Pork Tenderloin
Purple Yam Purée, Roasted Butternut Squash,
Baby Zucchini & Crispy Shallots

Grilled Maple Leaf Farm Duck Breast
Pineapple Glaze, Forbidden Coconut Black Rice,
Sweet Coriander Acorn Squash,
Confit Cherry Tomatoes & Grilled Pineapple

DESSERTS

Hazelnut Paris-Brest
Choux Pastry & Cassis Coulis 

Maracaibo Chocolate Cremeux
Raspberries & Chocolate Sable Shell

LUNCH ENTREES

Tahitian Coconut-Poached Scottish Salmon
Roasted Plum Tomatoes & Yellow Peppers,
Jasmine Rice, Fresh Cilantro & Lime-Coconut Sauce

Bora Bora Grilled Pineapple Chicken
Sweet Fried Bananas, Turmeric-Scented
Lemon-Roasted Potatoes & Grilled Vegetables

DESSERTS

Hazelnut Paris-Brest
Choux Pastry & Cassis Coulis

Maracaibo Chocolate Cremeux
Raspberries & Chocolate Sable Shell

WINES

Riesling “Prickly”, Frisk, AU, 2017
Cotes du Rhône, Andre Brunel, FR, 2016

One of Sarasota's Queens of Catering: Tracey McCammack

She's one in a million and she's all ours. Michael's On East Catering Captain Tracey McCammack recently talked with Sarasota Magazine about "How to Make a Party Stand Out."

Tracey X2T2457 bch2td EvanSigmundSarasotaMagazine
Photo by Evan Sigmund / Courtesy of Sarasota Magazine

"If you’ve been to a party catered by Michael’s On East in the past 25 years, you’ve met catering captain Tracey McCammack. With a black apron, a broad smile and her hair pulled up in a saucy topknot, McCammack estimates she’s worked some 5,000 parties for Michael’s—from cozy family gatherings to black-tie galas for 500. Planning is paramount, and she resolutely recommends hiring a professional party planner for those larger-than-life events. But for the intimate home dinner parties and milestone celebrations—anniversaries, birthdays, graduations and more (her favorites, by the way, because they’re often filled with “magic moments”)—she offers us some hard-earned advice on how to make your party magic."

Click here to read the complete article, which will appear in Sarasota Magazine's February 2019 issue, for Tracey's personal tips.  

Edible Sarasota: Inverroche Gin

We know our friends from Edible Sarasota truly appreciate amazing food - and drinks! - especially "edible" products with special stories. And Michael Klauber certainly has a great story to tell about Inverroche Gin

Inverroche MOECocktail CapeTownFigBramble 72DPI

The artisan gin from South Africa recently arrived in Florida, exclusively available at Michael's On East and Michael's Wine Cellar after Michael personally worked to bring the spirit to his guests in Sarasota for three years.

Click here to read the full story and learn more about Inverroche Gin.


Recipe: African Prawns

Chef Jamil is pleased to share another new recipe from the Michael's On East kitchen! 

MOE 11082018 020 Prawns

Pan-Roasted African Prawns
Roasted Yellow Tomato Pomodoro Sauce, Broccoli Rabe, Crispy Pancetta,
Toasted Fennel Oil & Tagliolini Pasta

Prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the dinner menu at Michael's On East. (January 2019) 

Serves 4 

For the Roasted Pomodoro Sauce
8 Yellow Tomatoes, cut in quarters 
8 Garlic Cloves 
1 large Spanish Onion, cut in quarters
5 oz Extra Virgin Olive Oil
Salt and Cracked Black Pepper to Taste

Method 
Preheat the oven to 400 degrees. Combine all ingredients together in a mixing bowl. Place them on a cooking sheet pan and roast in the oven for about ten minutes or until the onion are cooked. Transfer to a blender and blend until the mixture is nice and smooth set aside for plate up.

For the Toasted Fennel Oil
2 Tablespoons Fennel Seeds
2 Garlic Cloves, Sliced Thin 
3 Tablespoons Italian Parsley, Chopped
½ teaspoon Red Crushed Red Peppers 
1 cup Extra Virgin Olive Oil 
Salt and Cracked Black Pepper to Taste

Method
In a non-stick pan over medium-high heat, toast the fennel for about two to three minutes. (Be sure to keep stirring all the time to avoid burning the seeds.) Add the garlic, parsley and red crushed pepper and cook for 30 seconds, add the oil and cook for one additional minute. Set aside until the dish is ready to be plated. 

For the Prawns
12 U6 Prawns, Peeled and Deveined (make sure to keep the head and tail on)
½ cup Toasted Fennel Oil 
2 Tablespoons Italian Parsley, Chopped
1 teaspoon Fresh Thyme, Chopped
Salt and Cracked Black Pepper to Taste

Method 
Preheat the oven to 400 degrees. Place the prawns in a sauté pan all together touching each other, season with salt, black pepper, parsley and thyme, pour the toasted fennel on top of all the prawns. Roast them for about six to eight minutes, or until you can see the head bright orange. Set aside until the dish is ready to be plated.

For the Pasta and Broccoli Rabe
1 lb Tagliolini Pasta or Linguini, cooked al dente 
1 cup Cooked Broccoli Rabe, cut in quarters 
1 teaspoon Sliced Garlic
1 oz Olive Oil 
Salt and Cracked Black Pepper to Taste

Method
In a sauté pan over medium-high heat, add the oil, broccoli rabe and garlic and sauté for one minute. Add the pasta and season with salt and pepper. Cook for one minute or until the pasta is hot. Set aside until the dish is ready to be plated.

To Plate

Preheat the oven to 350 degree. Cut pancetta into thin slices and bake in the oven until they are crispy liked bacon. In four pasta bowls, add a ladle of tomato sauce, add the pasta in a swirl in the middle, place three prawns head up around the pasta, place the pancetta on top middle of the pasta. Ladle the remaining fennel oil around the prawns and serve!

Japanese Epicurean Adventure: January 2019

Chef Jamil and team have outdone themselves yet again with another Epicurean Adventure inspired by one of the world's most delicious exotic destinations. Enjoy a two-course lunch ($18.95) or three-course dinner ($38.95) through January at Michael's On East.

Japanese Sushi Dessert

STARTERS

Miso Soup
Bonito-Flavored Broth with Miso
Garnished with Tofu & Scallions 

Seared Tataki Salmon
Sesame-Crusted Wild Salmon with Ginger-Soy Sauce,
Fresh Red Jalapeño, Daikon, Jicama Slaw & Tempura Flakes

ENTRÉES

Ginger-Soy Marinated Cobia & Soba Noddles
Tempura Broccolini, Green Beans, Carrots, 
Plum Tomatoes and Shitake Mushroom Broth

Crispy Pork Tenderloin
Teriyaki-Glazed Fried Boiled Egg, Crispy Onions, 
Garlic-Scented Baby Bok Choy, Jasmine Rice & Radish Salad

Ramen Bowl with Oxtail
Root Vegetables, Fresh Cilanto, Poached Egg & Nori

DESSERTS

Green Tea Ice Cream & Coconut Sushi Bento Box

“Cotton” Cheesecake & Strawberry Midori Jam

LUNCH ENTRÉES

Teriyaki Chicken Bowl
Tempura Broccolini, Green Beans, Carrots,
Yellow Squash with Jasmine Rice,
& Ginger Soy Vinaigrette

Crispy Softshell Crab Salad
Napa Cabbage, Cucumbers, Heirloom Cherry Tomatoes, 
Daikon and Jicama Slaw, Yuzu-Tamari Vinaigrette & Spicy Mayo


DESSERTS

Green Tea Ice Cream & Coconut Sushi Bento Box

“Cotton” Cheesecake & Strawberry Midori Jam

WINE PAIRINGS 
Add Wine Pairing for 15.00 or 8.00 per Glass

Sparkling “Haute Couture”, France, NV
Les Fleurines, Pays d’Oc Rouge, Provence, 2017

Recipe: Gluten-Free Pasta Jambalaya 

As you prepare for the holidays, whether your largest gathering is expected to be with family on Christmas Day or on New Year's Day as you host friends for a football bowl game, we know it can be stressful planning the menu for your in-home celebrations. Michael’s On East Executive Chef Jamil Pineda suggests this winning-recipe to please lovers of jambalaya and those with Celiac disease plus who choose to eat gluten-free for any reason. 

(Chef Jamil will also be sharing this recipe on TV! Please turn into Sarasota's ABC 7 noon news broadcast on Thursday, December 20, 2018.) 

 Michael’s On East Gluten-Free Pasta Jambalaya

Serves 4

Ingredients 
1 lb free-range chicken breast, diced (large)
½ lb spicy Andouille sausage, sliced 
1 medium carrot, diced 
1 Spanish onion, diced (medium)
3 stocks of celery, sliced (medium)
3 tablespoons Cajun spices 
3 oz blended oil
1 stick salted butter
1 cup organic chicken stock
1 tablespoon tomato paste
1 large tomato, diced (medium) 
1 cup of organic tomato sauce 
1 lb penne rice pasta, cooked al dente 

Method

  1. Heat oil in a large sauce pan over medium high heat.
  2. Add the chicken, Cajun spices and Andouille sausage. Cook for 5 minutes. 
  3. Add one stick of butter and vegetables and cook until vegetables are transparent.
  4. Add all tomatoes, the rest of the butter and chicken stock and cook for 10 minutes stirring occasionally.
  5. Season with salt and pepper if needed/desired.
  6. Add the pasta.
  7. Garnish with grated parmesan cheese. 
  8. Serve immediately and enjoy!