New Port Cocktails

This week, Michael and Terri Klauber are leading a group of Gulf Coast Connoisseur Club (GCCC) travelers through the native land of Ports. The 2018 GCCC journey has commenced with a customized pre-trip itinerary which began with an unbelievable vineyard drive above the Douro River in Portugal. (Click here to view Michael's personal video on Facebook.)

Summit Portugal GCCC Group

We're celebrating the remarkable journey back home in Sarasota as well with a new cocktail menu featuring handcrafted cocktails made with Taylor Fladgate Ports. The new cocktails are being unveiled as the Klaubers and GCCC guests gear up for an exclusive visit to Taylor Fladgate on May 23, 2018! 

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 Be sure to stop into the Lounge and enjoy one of these fabulous cocktails, likely served up by mixologist Sam Mossler. 

(Photo Credit of Sam Mossler: Naomi Chokr Photography)

Do you love cheese?

Cheese May 2

Here at Michael's On East we are crazy about our cheese! We have a fabulous selection of meats and cheeses in our Made in America Charcuterie dinner starter!

Right now (while supplies last) we are featuring three amazing cheeses from our friends at the Artisan Cheese Company!

MONTE ENEBRO
Rafael Baez, and Paloma, of Avila in Castilla y Leon, Spain – Raw Goat  - Rind: Ash and Blue.
Rennet:  Animal
One of the best soft-ripened goat cheeses around, Monte Enebro is only made by a single producer, Rafael Baez, and his daughter Paloma, of Avila in Castilla y Leon, Spain. This goat log has a dense, velvety interior and a pronounced peppery bite at the rind, which is covered with the same mold found inside blue cheeses, Penicillium Roqueforti. The goaty flavor is pronounced but not overpowering, and the blue spice is intense but incredibly well-balanced, because it doesn’t fully penetrate the paste as in most blue cheesesare milky, bright and refreshing, with hints of sweetness, butter and a slight cellar-like earthy-ness.
ASHBROOK, SPRING BROOK FARM, VERMONT
Milk Type:  Cow / Milk Treatment:  Raw / Rennet: Animal, Rind - washed
On a trip to England, Karli and Jim Hagedorn were inspired by a program that taught city children about farming. Once home, they created the Farms for City Kids Foundation, a program that brings students from nearby cities, most of whom have never had the chance to travel, up to the farm in southwestern Vermont to spend time learning while helping out. The farm has a small herd of Jersey cows, vegetables, orchards and a maple sugar house that gathers from over 3,000 taps. Cheesemaking has recently been introduced as a means of financially supporting the foundation, and the Spring Brook Farm cheese house is designed with a glassed-in viewing area so the students can watch the cheesemakers while they work. Ashbrook, a pungent Morbier-inspired beauty, is distinguished by the line of vegetable ash running through the center of the cheese. Spring Brook’s partner dairies, Jericho Hill Farm and Fox Valley Farm, provide the raw Jersey cow’s milk for this new addition to the farm’s offerings. This cheese has a semi-soft, supple texture, and is lactic and bright with a decidedly funky finish. Try pairing with a slightly sour Berliner Weisse or an acidic Pinot Noir.
KEEN’S CHEDDAR
Morehouse Farm, Somerset, England, Raw Cow’s Milk, Bandage-Wrapped Cheddar, Aged: 10 to 18 months / Animal Rennet
Cheddar has been produced at Moorhayes farm near Wincanton in Somerset, England since 1898 when the Keen family family first moved there. Today the farm is still in the family. Stephen Keen and his son Nick oversee the cows and herd management, while Stephen’s brother George makes the cheese with his son James. Milk for cheesemaking comes from the farm’s closed herd of 250 Friesian-Holstein cows that are grazed on the pasture for much of the year. The cheddars produced by the Keens are, along with Montgomery’s and Westcombe, the most traditional English cloth wrapped cheddars available. George and James make 12-14 large wheels of cheese each day. The cheddars are made in two sizes, weighing either 30lb. (known as a half wheel) or the traditional size of 56lbs. After production and unmolding, wheels are wrapped in cheesecloth to protect them during the aging process. Cloth allows the cheese to breathe and lose moisture, and as a result the flavors concentrate. The resulting texture of a typical Keens cheddar is smooth, dense and firm. Occasionally, accidental veins of blue find their way into the cheese from the rind. Although technically speaking these are a fault, they taste delicious and add a subtle blue flavor to that part of the cheese. Flavors are complex and rich, with hints of butterscotch, nuts and fruit, accompanied by a distinctive tang and long finish.

Made in America Charcuterie includes: La Quercia Prosciutto, Smoked Speck, Nduja Americana, Creminelli Salami Calabresa & Garlic & Wine Soppressata, Artisan Cheeses, Grain Mustard Fruit Chutney, Teardrop Red Peppers, Greek Olives & Mini-Baguettes

May 2018: Moroccan Menu

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Take a virtual journey to another world at Michael's On East again this month! Coriander, cumin, curry and other seasonings combine to create refined flavors, with just the right touch of 'spice' as part of Chef Jamil's Moroccan Epicurean Adventure through the month of May. 

Enjoy this specialty three-course dinner menu for $38.95 per person. A two-course lunch offering includes a choice of entrée and dessert for $19.95 per person. 

Also take advantage of hand-selected wine pairings for $8 per glass or $15 for the pairing.

Click here to view the complete monthly menu. Epicurean Adventure menus are NOT available on holidays including Mother's Day. The Restaurant & Wine Cellar will be closed on Memorial Day.

A Toast! Restaurant Celebrates 31st Anniversary

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Can you believe it?

Today, April 27, 2018, is the official 31st "birthday" of Michael's On East!

Since the Restaurant's doors opened in 1987, the Michael's On East owners and team have enjoyed the great privilege of expanding into today's "empire," all thanks to you, our loyal guests. In our contemporary fine dining restaurant, boutique wine store and award-winning catering division, our focus on exceeding your expectations remains resilient.

In honor of our anniversary, it's our pleasure to offer all guests—21 years of age and older, of course—a complimentary glass of François Montand Champagne. Please join us in the Restaurant today for lunch, happy hour or dinner to toast to many more years of special celebrations at Michael’s On East.

Recipe: Coriander-Crusted Mahi-Mahi

We are pleased to share another featured recipe from the Michael's On East kitchen! 
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Pan-Seared Coriander-Crusted Mahi-Mahi
Salsa Verde, Cumin-Roasted Plum Tomatoes, Corn-Cilantro Rice, Toasted Pepitas Seeds & Jicama Slaw

As prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the Southwest Epicurean Adventure lunch menu in the Restaurant through April 2018.

Serves 4

For the Mahi-Mahi
4 7 oz center cuts of Mahi-Mahi
1 Tablespoon Ground Coriander
1 teaspoon Ground Garlic
1 teaspoon Ground Onion
½ teaspoon Ground Cumin
2 tablespoon Sugar
1 teaspoon Kosher Salt 
1 oz Olive Oil 

Method 
Preheat the oven to 450 degrees F. In a small mixing bowl, add all the ground ingredients with the salt and sugar and mix well to make the crust. Coat the Mahi on both sides, in a sauté pan over medium high heat, add the oil and sear the fish on one side. Flip the fish and finish cooking in the oven for 4 to 5 minutes. Set aside until the dish is ready to be plated. 

For the Salsa Verde
2 lbs Fresh Tomatillos, husked and well rinsed
2 fresh Jalapeno Peppers 
1 medium White Onion, quartered 
4 Tablespoons Olive Oil
4 Cloves Garlic, unpeeled
1/2 cup Fresh Cilantro Leaves (loosely packed)
Juice of 1/2 lime
Kosher Salt

Method 
Preheat the oven to 450 degrees F. Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes in the oven. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.

Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. Add more salt if desired.

For the Rice 
3 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1 Medium Onion, finely chopped
4 Garlic Cloves, minced
2 to 4 Jalapenos, cored and minced 
2 cups Corn Kernels
2 cups Jasmine Rice
2 ½ cups Water
Kosher Salt
¾ cup Cilantro, finely chopped
Juice of 2 limes, freshly squeezed

Method
Add oil and butter to a large sauce pan over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 3 to 4 minutes. Add garlic, jalapenos and corn. Cook for 1 to 2 minutes, stirring constantly. Add the rice and stir well to coat all grains. Add water and season with salt to taste. Stir once and allow water to come to a rapid boil. Cover and reduce heat to medium. Cook for 10 to 12 minutes, or until water has been absorbed. Remove from heat and allow pan to rest, covered, for 7 to 10 minutes. Uncover pan, add cilantro and lime juice. Fluff with a fork and serve immediately, adding a little bit more salt if necessary. Set aside until the dish is ready to be plated.

For the Tomatoes 
6 Plum Tomatoes, cut in half
1 teaspoon Ground Garlic
1 teaspoon Ground Onion
1 teaspoon Ground Cumin
1 tablespoon Sugar
1 teaspoon Kosher Salt 
2 oz Olive Oil 

Method 
Preheat the oven to 450 degrees F. In a small mixing bowl, add all the ingredients together. Place the tomatoes skin up on a baking sheet and roast for 8 minutes. Set aside until the dish is ready to be plated. 

For the Jicama Slaw
2 Large Jicamas, peeled and julienned 
1 Red Pepper, julienned 
1 Yellow Pepper, julienned
1 Red Onion, julienned
2 cups, Broccoli Slaw
½ Bunch Cilantro
½ Bunch Parsley
½ cup Rice Vinegar
1 Tablespoon Sugar
½ cup Extra Virgin Olive Oil
Salt and Black Pepper to Taste

Method
Continue sugar, salt, pepper and vinegar together in a small mixing bowl. Stir until the sugar is dissolved. Add remaining ingredients and mix well. Set aside until ready to plate the dish.

To Plate 
On 4 dinner plates place the rice at top of the plate. Add two tablespoons of the Salsa Verde next to the rice, then place the Mahi on top of the salsa. Place 3 halves of tomatoes next to the Mahi, the jicama slaw on top of the Mahi and add more chopped cilantro to garnish, if desired. Serve and enjoy!

Best of Sarasota 2018: Get Primitive in Paradise

It’s known as one of the BEST events of Sarasota’s thriving social season for good reason. Our friends and partners at Sarasota Magazine know how to through a heck of a party at one of the area’s treasured venues, Selby Gardens! It’s become a favorite celebration of the business and philanthropic community and you are invited to join in the fun: “Get Primitive in Paradise” on April 24, 2018.

BestofSarasota2018

Break out your island wear and dust off your grass skirt. It’s time for a Mai Tai and tiki torches! Join Sarasota Magazine as we celebrate our fabulous readers’ picks for the best restaurants and retailers, bars, brews and views...and lots, lots more!

Party like a native on the tropical shores of Paradise at Selby Gardens. Sip signature cocktails and nibble on Sarasota-Manatee’s best bites. Feel the Spirit of Aloha as the torch lighting ceremony kicks off a night of endless wonder...the best party of the year!

Dress in your fave Island Wear. Prizes will be awarded for the BEST!

Big Kahuna V.I.P Party:  5-6 p.m. Tropical Tiki Extravaganza 6-8 p.m. 

Keep calm...and hula on! But first, be sure to purchase your ticket online. (Limited tickets remain available.)

This Month's Most-Popular Dish: Tres Tacos

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Each month, our culinary team designs a new menu inspired by delicious destinations near and far. Throughout April 2018, we invite you to take an "Epicurean Adventure" to the Southwestern United States. So after you file your taxes this week (or at least an extension!), be sure to make a Restaurant reservation and join us to try the most-popular dish on this month's lunch menu: 

Tres Tacos en Tortillas de MaízTres Tacos en Tortillas de Maíz
Pescado Negro: Blackened Snapper, Black Bean & Corn Salsa, Spicy Mayo & Citrus Slaw

Pollo Con Mole: Marinated Grilled Chicken, Chipotle Crema, Smashed Avocado, Cilantro-Onion Relish & Shredded Baby Romaine

Puerco: Braised Pork Belly, Chimichurri, Ancho Guajillo Aioli, Crispy Onions & Queso Fresco on Fresh Corn Tortillas

The Michael’s On East three-course Southwest Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person, April 2-30, 2018. 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 “kick off your boots” culinary adventure, we encourage you to add wine perfectly-paired wines for $8 per glass or $15 for the pairing.

Much Ado About Nothing at Selby Gardens

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Sarasota: The charming town where fabulous restaurants, sublime natural attractions and the nation’s #1 beach combine with an amazing arts and culture scene.



This spring, our team look forward to offering Michael’s cuisine at our gourmet food truck at Selby Gardens as the Asolo Repertory Theatre presents Shakespeare’s Much Ado About Nothing. Click here for performance dates and times.



Michael’s “Food Factory” food truck will be open for all performances.

Best of SRQ Local TGIF Party

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It's always fun to be recognized among SRQ's "BEST!" The Michael's On East, Michael's Wine Cellar and Michael's Event & Catering teams thank the readers of SRQ Magazine for voting for our family of businesses yet again this year!

One of our very best served up Andouille Sausage & Ground Beef Sliders with Blue Cheese, Pickled Okra & Alfalfa Sprouts at the SRQ Local TGIF Party celebrated on Friday, April 6. "Stevo" is a familiar face behind the bar at the community's grandest and largest galas and private parties catered by Michael's On East, for 20+ years, in fact! One of our very best served up Andouille Sausage & Ground Beef Sliders with Blue Cheese, Pickled Okra & Alfalfa Sprouts at the SRQ Local TGIF Party celebrated on Friday, April 6. "Stevo" is a familiar face behind the bar at the community's grandest and largest galas and private parties catered by Michael's On East, for 20+ years, in fact!

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He's one of our long-standing veteran team members within the Catering Division, and also a Vietnam War veteran. We thank Stevo for his service and are proud to have him on our team. He's certainly one of the best, and one of the many reasons the Michael's family of businesses are honored again in this year's Best of SRQ Local Reader Awards!

Mother's Day: Brunch & Dinner at Michael's On East

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Sarasota's only AAA Four Diamond Award Restaurant, Michael's On East currently has availability for our Mother's Day Brunch. We also provide dinner service on Mother's Day, 5-8 p.m., one of the select Sundays we open annually in the Restaurant! 

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. Be sure to treat Mom to the best this year and join us on Mother's Day. 

Mother’s Day Brunch 
Sunday, May 13, 2018 
10 a.m. to 2:30 p.m.

Adults: $59.95 
Children ages 3-10: $29.95 
Children under 2 years old: Free 

Online reservations are available by clicking here, but not likely for long! Reservations are required for all holidays and Mother’s Day offerings do sell out each year. 

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It is also our Catering team’s pleasure to provide magnificent brunch offerings for guests of Selby Gardens' holiday brunches, including their Mother's Day brunch. Click here for details about the Mother’s Day Brunch at Selby Gardens

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Southwest Epicurean Adventure

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APRIL 2018: Southwest Epicurean Adventure

Michael’s On East features a Southwest Epicurean Adventure this month with creative dishes featuring dishes inspired by Southwest USA!

The Michael’s On East three-course Southwest Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person, April 2-30, 2018. 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 “kick off your boots” culinary adventure, we encourage you to add wine perfectly-paired wines for $8 per glass or $15 for the pairing. 

LUNCH MENU

LUNCH ENTRÉES

Tres Tacos en Tortillas de Maíz
- Pescado Negro: Blackened Snapper, Black Bean & Corn Salsa, Spicy Mayo & Citrus Slaw
- Pollo Con Mole: Marinated Grilled Chicken, Chipotle Crema, Smashed Avocado, Cilantro-Onion Relish & Shredded Baby Romaine
- Puerco: Braised Pork Belly, Chimichurri, Ancho Guajillo Aioli, Crispy Onions & Queso Fresco on Fresh Corn Tortillas

Pan-Seared Coriander-Crusted Mahi-Mahi
Salsa Verde, Cumin-Roasted Plum Tomatoes, Corn-Cilantro Rice, Toasted Pepitas Seeds & Jicama Slaw

DESSERTS

Ibarra Chocolate Pots de Crème

Sweet Corn Skillet Cake 
Roasted Peaches, Fresh Sugared Blueberries & Chantilly Cream

DINNER MENU 

STARTERS

Flautas de Camarones
Crispy Corn Tortillas stuffed with Baby Shrimp & Cheese with Sour Cream, Cilantro-Onion Relish & Queso Fresco

Ahi Tuna Tostadas
Crispy Wonton, Avocado Crema, Watermelon Radish, Fresh Cilantro, Heirloom Tomato Salsa & Citrus Slaw

DINNER

DINNER ENTRÉES

Mahi-Mahi Veracruz
Pan-Seared Mahi-Mahi with Tomatoes, Onions, Green Olives, Capers, Saffron Rice & Fresh Cilantro

Pollo Asado
Grilled Ancho-Spiced Free Range Chicken Breast with Black Bean & Corn Salsa, Chimichurri, Fingerling Crispy Potatoes & Roasted Plum Tomatoes

Puerco con Mole Rojo
Pork Tenderloin in Red Mole with Corn Flan, Cumin-Roasted Acorn Squash, Rosemary, Confit Cherry Tomatoes & Crispy Onions

DESSERTS

Ibarra Chocolate Pots de Crème

Sweet Corn Skillet Cake 
Roasted Peaches, Fresh Sugared Blueberries & Chantilly Cream

WINE PAIRINGS
15.00 for Pairing or 8.00 per Glass
 

Albarino, Burgans, Rias Baixas, ES, 2016 - Decanter 91
Tasting Notes: Pale yellow with notes of lemon, peach and tropical fruit aromas.

- Burgáns, a Celtic name, is the name of the slope where the winery is located, in the middle of Salnés Valley. From there, you can see amazing sightseeing's region and the Arousa Ría.  A custom cuvée made for European Cellars by Martin Codax.  Burgans is a cuvée made from a small selection of vineyard plots in the Salnes sub-zone of Rias-Baixas which have a characteristic pit-fruit quality and richness in addition to the bracing minerality for which the sub-zone is famous.

Malbec "Crios" Susana Balbo, Mendoza, AR, 2015 - Wine Advocate: 90
Tasting Notes: A beautiful, deep, vibrant rose color. Has a surprising amount of body for a rose wine, and beautiful aromas of fresh, ripe wild strawberries. On the palate, the flavors of strawberries and young cherries come rushing in, accompanied by some spice notes and a clean, dry finish.

The grapes for the 2015 Críos Malbec are sourced exclusively in the Valle de Uco, from Los Chacayes, Vista Flores, Los Árboles and Gualtallary Sur to be precise. This cold and wet vintage helped achieve the drinkability and freshness they aim for in this wine. It fermented in stainless steel and part of the wine matured in well-seasoned, neutral French oak barrels for nine months. There are some toasty notes and a core of perfectly ripe berries. The palate is fresh and balanced, quite tasty.”

- After 22 years of winemaking, Susana Balbo has a strong sense of what she wants from her wines. From every harvest, she creates the grandest possible wines under her Susana Balbo label. To achieve this, she makes a rigorous selection of the finest barrels prior to making her final blends, dividing them into the parents (reserve level wines) and offspring or "crios.

Michael’s Whiskey Programs Taking “Flight” this Spring

Michael’s On East, and our adjacent retail store Michael’s Wine Cellar and Ballroom will be host to multiple spirits programs focused on Whiskey this spring.

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IN THE RESTAURANT

In advance of St. Patrick’s Day, Michael’s On East has debuted a new Taste of Ireland Irish Whiskey Flight. 

“A tasting ‘flight’ is a term used to describe a selection of wines, beers or spirits presented together for the purpose of sampling and comparison,” Michael’s On East Co-Proprietor Michael Klauber explained. “Flights present is a great opportunity to broaden your experience with specialty beverages.”

Michael’s new Taste of Ireland Irish Whiskey Flight showcases Jameson, Redbreast 12 Yr, "Single Pot Still" Green Spot and Yellow Spot 12 Yr Irish Whiskeys. The $18 flight consists of four ½-ounce samplings of each featured whiskey.  

Klauber was among the first restaurateurs to offer wine flights in the Restaurant years ago. Today, his team continues to explore small batch and boutique spirits flights as part of the ever-changing beverage program in the Michael’s On East Lounge and Restaurant. In the fall of 2016, Klauber and his wife Terri visited Ireland and brought back a renewed focus on Irish Whiskey offerings for the Restaurant.

Michael’s On East is located at 1212 East Avenue South, Sarasota, Fla. For reservations and more information, visit www.bestfood.com.

IN THE WINE CELLAR 

Over the past decade Irish Whiskey has regained its preeminence as the world’s finest. Fans of Irish Whiskey are invited to stop into Michael’s adjacent wine and spirits store, Michael's Wine Cellar, for a special offer this week. Guests are invited to save 10% off featured Irish Whiskeys, March 12-17, 2018. The retail store is open 10 a.m. – 6 p.m., Monday – Saturday. 

Those unable to visit the retail store who prefer to take advantage of wine offerings are invited save 15% of all wine when shopping online with the promotional code “StPats15” through michaelswinecellar.com on March 17, 2018. 

Michael’s Wine Cellar is located at 1283 S Tamiami Trail, Sarasota, Fla. The online store is available at www.michaelswinecellar.com.  

IN THE BALLROOM

The Sixth Annual Whiskey Obsession Festival will be held April 11 to 14, 2018 at multiple venues throughout Sarasota. Produced by Turner C. Moore, Whiskey Obsession is the largest world whiskey festival in the U.S., with four days of classes, tastings, lunch and dinner pairings, expanded bartender academy, interactive panel discussions, cigars, VIP pours, a fabulous grand tasting with hundreds of whiskies to sample, and live music street party in the heart of downtown. Dozens of distillers and professional brand ambassadors from around the world travel to Sarasota to share their knowledge and passion for these fine spirits. Since the event’s inception, the Michael’s On East Ballroom has been host to the Whiskey Obsession Festival Grand Tasting, set for Saturday, April 14, 2018. Three ticket levels are available for the Grand Tasting, from $45 to $195 per person. To learn more about the Whiskey Obsession Festival and make reservations for all tastings and classes, visit www.whiskeyobsessionfestival.com.

Introducing Michael’s Irish Whiskey Flight

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The luck of the Irish is truly taking FLIGHT at Michael’s On East this month. 

A tasting “flight,” a term used to describe a selection of wines, beers or spirits presented together for the purpose of sampling and comparison, is a great opportunity to broaden your experience with specialty beverages.

Michael Klauber was among the first to offer wine flights in the Restaurant years ago, and in recent times, we’ve been exploring small batch and boutique spirits to add to our popular beverage menu in the Michael’s On East Lounge and Restaurant.

On Michael & Terri’s recent exploration of Ireland they selected some new favorite Irish Whiskeys! This month, as we prepare for St. Patrick’s Day celebrations, Michael’s new Taste of Ireland Irish Whiskey Flight debuts!

Taste of Ireland Irish Whiskey Flight

  • Jameson
  • Redbreast, 12 Yr
  • "Single Pot Still", Green Spot
  • Yellow Spot, 12 Yr

Price: $18. The flight consists of four ½-ounce samplings of featured whiskey.  No substitutions, please.

Please read on for more information about each featured Irish Whiskey, and stop in the Restaurant soon to try the new Taste of Ireland Irish Whiskey Flight!

NEXT DOOR AT MICHAEL’S WINE CELLAR231443 P2GI72 333 Fans of Irish Whiskey are also invited to stop into our adjacent wine and spirits store, Michael's Wine Cellar, for a special offer. Save 10% off these four featured Irish Whiskeys, March 12-17 (St. Patrick's Day), 2018. The retail store is open 10 a.m. – 6 p.m., Monday – Saturday. Can’t make it into the store? Michael's Wine Cellar is also offering 15% of ALL WINE when you shop online on March 17, 2018! Simply use this code when checking out online: StPats15

ABOUT IRISH WHISKEY
Only in the last ten years has Irish Whiskey regained its preeminence as the world’s finest. Like its cousin Scotch, Irish Whiskey is initially aged in used oak bourbon casks for at least three years. What sets Irish Whiskey apart is the fact that the malt grains are dried in ovens rather than over peat fires, and it is distilled three times, unlike any other Whiskey. The result is a Whiskey that is pure, clean, and smooth. Likewise, Irish Whiskey is often aged in multiple barrels, lending it an unmatched smoothness and complexity.

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Jameson
Jameson is the world’s largest-selling brand of Irish Whiskey. It is distilled three times for maximum smoothness and purity. Triple distilled and carefully blended for spice and flavor makes for one smooth final Whiskey.

Nose: Mellow pot still whiskey with toasted wood and sherry undertones 
Palate: Smooth and sweet with woody and nutty tones
Finish: Incredibly smooth

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Redbreast 12 Yr

Sean Muldoon, cofounder of the world’s best bar, New York’s Dead Rabbit Grocery and Grog, was quoted in a Forbes article last year: “Best Irish Whiskey: 13 Superb Bottles To Try This St. Patrick's Day:”

“This Irish pot still Whiskey has received a cult following in recent years. Another favorite amongst bartenders, this is a blend of pot still whiskeys that have been aged in a combination of ex-bourbon and sherry-filled barrels for 12–15 years,” Muldoon says. “On the palate it has a warm ginger spice—and (due to the heavy sherry influence) a rich dried dark fruit character, namely prunes and raisins.”

Nose: Nutty, rich and oily. There are notes of dried peels, ginger, linseed and cut fruits including a touch of melon.
Palate: Spicy with great body. Nuts and citrus (peel and juice) with hints of marzipan, dried fruits and a hint of Sherry. You turn it over in your mouth forever.
Finish: Long and creamy with custard and spice

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"Single Pot Still", Green Spot

“Green Spot was first produced by a Dublin wine merchant called Mitchell & Son back in the 1800s. Mitchell & Son purchased single pot still whiskey from the Jameson Bow Street distillery and sold it as their own. (This was a common practice back in those days). They marked the barrels with a spot of paint and the colors of the paint were used as indicators of maturation period. The old Green Spot was at least a 10-Year-Old whiskey,” Sean Muldoon explained in the Forbes article. “However, from the 1970s onwards (ever since the whiskey has been distilled at the Middleton Distillery) it has generally been around seven to nine years old. These days the whiskey has been matured in a combination of new bourbon refill barrels and around 10 percent of it is whiskey that has been aged in Oloroso sherry butts. It’s a great introductory single pot still whiskey: very light and floral on the palate with notes of green apples and pears.”

Nose: Hints of peppermint, malt, sweet barley, sugary porridge, creamy vanilla, papaya and citrus.
Palate: Spicy and soft, gentle bourbon oak, green woods, menthol, potpourri.
Finish: Creamy, long finish, vanilla.

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Yellow Spot 12 Yr
This is the second addition to the 'Spot' range of Irish whiskies, which contains the famous Green Spot Pot Still Whiskey. The Yellow Spot is a single pot still Irish Whiskey, which has been matured in three types of cask: American Bourbon cask, Spanish Sherry butts and Spanish Malaga casks for a sweeter flavor.

Nose: There are masses of fleshy stone fruit on the nose, especially peach and apricot with hints of sherried dried fruit and Bourbon cask vanilla.
Palate: The palate is equally fruity with a substantial body and a velvety texture.
Finish: The finish is long and sweet with notes of marzipan and dried apricots.

Baltimore Epicurean Adventure

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MARCH 2018: Baltimore Epicurean Adventure

Honoring the Orioles’ spring training season in Sarasota, Michael’s On East features a Baltimore Epicurean Adventure with creative dishes inspired by the “Charm City!”

The Michael’s On East three-course Baltimore Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person, March 1-31, 2018. 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 wine perfectly-paired wines for $8 per glass or $15 for the pairing. 

LUNCH MENU

LUNCH ENTREES

Crispy Maryland Soft Shell Crab Salad
Edamame, Heirloom Tomatoes, Hearts of Palm, Pickled Red Onions, Baby Arugula & Watercress with Wasabi & Mango Vinaigrette

Home Run Free-Range Chicken Breast
Sautéed Tasso Ham, Farro Piccolo, Black Rice & Scallions, Curried Apples & Pomegranate Citrus Gastrique

DESSERTS

Pretzel, Peanut Butter & Godiva Chocolate Cheesecake
with Housemade Strawberry Jam

Blackberry Shortbread Crumble Bar
with Vanilla Porter Ice Cream

DINNER MENU 

STARTERS

Blue Crab-Stuffed Red Potato Skins
Chive-Sour Cream & Spicy Strawberry Gastrique

Espresso-Stout Braised Brisket Slider
Crispy Onions, Housemade Buttermilk Biscuit & Apple-Jicama Slaw

DINNER ENTREES

Herb-Crusted Pan-Seared Maryland Cod
Saffron-Citrus Seafood Fumet, Sugar Snap Peas,Tasso, Scallions, Toasted Farro & Roasted Pistachios

Short Stop Grilled Prime Skirt Steak
Pickled Red Onions, Mustard-Spätzle, Honey-Roasted Cauliflower & Housemade Spicy Ketchup

Ancho-Barbecued Maple Leaf Duck Breast
Lemon-Whipped Goat Cheese, Crispy Pancetta, Thyme & Garlic Confit Heirloom Tomatoes with Baby Arugula & Smoked Tomato Vinaigrette

DESSERTS

Pretzel, Peanut Butter & Godiva Chocolate Cheesecake
with Housemade Strawberry Jam

Blackberry Shortbread Crumble Bar
with Vanilla Porter Ice Cream

WINE PAIRINGS
15.00 for Pairing or 8.00 per Glass
 
Sauvignon Blanc, Uppercut, North Coast, CA, 2015
Red Blend “C.M.S” Hedges Family Estate, Columbia Valley, WA, 2014

So Much To Do in March!

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Celebrate with Michael’s in March 2018: Baltimore Menu Honors the Orioles in the Restaurant; Alexander Valley Vineyards Wine Dinner & Tasting Events Announced in Wine Cellar & “Food Factory” Warhol-Inspired Food Truck at Selby Gardens

The Michael’s On East, Michael’s Wine Cellar and Michael’s Events & Catering teams continue to offer fine wines and inspired cuisine on property and throughout the community year-round. This March, Michael’s offers a variety of special menus, events and tastings:

IN THE WINE CELLAR

Each month, Michael’s Wine Cellar hosts a casual, walk-about tasting in the retail store. The March Open House Wine Tasting will be offered 2-4 p.m. on Saturday, March 3 at Michael’s Wine Cellar. Guests have an opportunity to taste dozens of international wines at this casual, walk-about tasting. Admission is $10 per person. No RSVP is required and guests are encouraged to simply pay at the door.

Continuing a popular series of educational wine tastings, an Argentina Wine Class will be offered at 6:30 p.m. on Tuesday, March 6 at Michael’s Wine Cellar. Admission is $20 per person and advanced reservations are required.
 
At 7 p.m. on Thursday, March 22, Michael’s Wine Cellar will host an Alexander Valley Vineyards Wine Dinner. Alexander Valley Vineyards Head of Operations, Family Partner and Assistant Winemaker Harry Wetzel, IV, will lead guests in a vertical tasting through 2007-2012 Cyrus wines, paired with an extravagant five-course menu. Admission is $150 per person, plus tax and gratuity. Reservations are required.

Michael’s Wine Cellar is located at 1283 S Tamiami Trail, Sarasota, Fla.

IN THE RESTAURANT

Honoring the Orioles’ spring training season in Sarasota, Michael’s On East features a Baltimore Epicurean Adventure, March 1-31. Enjoy this specialty three-course dinner menu featuring dishes inspired by the “Charm City” for only $38.95 per person. A two-course lunch offering includes a choice of entrée and dessert for only $19.95 per person. For a “Grand Slam” culinary adventure, guests are encouraged to add wine pairings for $15 during dinner or $8 per glass during lunch.

Each Monday, March 5 – April 30, Michael’s On East will donate a percentage of beverage sales in the restaurant’s lounge from 5 p.m. to 9 p.m. to the All Star Children’s Foundation. Happy Hour benefiting All Star Children’s Foundation will feature extended happy hour specials all night, allowing guests to enjoy a glass of Michael’s Private Label Wines, well cocktails and draft beers for $6 until close each Monday in support of this nonprofit organization.

Michael’s On East is located at 1212 East Avenue South, Sarasota, Fla.

AT SELBY GARDENS

Michael’s is the exclusive culinary partner for Selby Gardens, so the culinary team has designed special menus to feature throughout the Gardens’ current exhibition: Warhol: Flowers in the Factory.  Andy Warhol, the groundbreaking artist known for his Pop Art multiples of celebrities and soup cans, created more than 10,000 images of flowers over the course of his career. Warhol: Flowers in the Factory showcases the surprising, and little examined, role of nature in Warhol’s art and life through the limited-time exhibition which opened in February continues through June 30. In addition to a new themed menu at the Selby House Café by Michael’s On East, the Michael’s team has reinvented its gourmet food truck, now nicknamed Food Factory, located in front of the Payne Mansion within Selby Gardens. Open 11 a.m. – 3 p.m. daily, members and visitors of attraction are invited to enjoy sandwiches, Nathan’s hot dogs, soups, pastries, cookies and other snacks from the Food Factory.

Selby Gardens is located at 900 S. Palm Ave, Sarasota, Fla. ­

About Michael’s On East
Michael’s On East was founded on April 27, 1987. Located at 1212 East Avenue South in Midtown Plaza, the iconic restaurant is open for lunch 11:30 a.m. to 2 p.m. Monday through Friday, open for dinner 6 p.m. to close Monday through Thursday and 5:30 p.m. to close on Friday and Saturday. The restaurant is closed on Sundays, with the exception of Easter and Mother’s Day each year. The establishment is the winner of the 2009 Fine Dining Hall of Fame, and received their 28th consecutive AAA Four-Diamond Award in 2017. Michael’s On East is a contemporary fine dining restaurant featuring an extraordinary supper club atmosphere, inspired cuisine and an intimate piano bar. Michael’s On East Catering is Sarasota’s premiere caterer creating memorable events from candlelit dinners for two to dazzling galas for 1,000. Michael’s Wine Cellar hosts more than 1,000 International estate-bottled wines including more than 200 wines under $20, boutique spirits and craft beers. Michael’s Wine Cellar is open Monday through Saturday, 10 a.m. to 6 p.m. For more information, call 941-366-0007 or visit www.bestfood.com.

2018 OpenTable Diners’ Choice

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Foodies, tourists and restaurant regulars alike know the benefits and ease of OpenTable. It’s become known as the industry standard of online reservation systems, and it’s our pleasure to offer Michael’s On East guests convenient online reservations powered by OpenTable. (Simply click here to secure a reservation for the restaurant now!)  

We also value OpenTable for the tremendous feedback our guests provide when sharing reviews about their dining experiences during lunch, happy hour and dinner at Michael’s On East. This week, were were thrilled to reach another achievement based on YOUR choices and reviews. 

Michael’s On East has been recognized with the 2018 OpenTable Diners’ Choice Award! 

OpenTable Diners’ Choice Award lists are designed to celebrate top-rated restaurants and winners are selected according to real feedback from diners who booked through OpenTable and dined with participating restaurant.

Thank you to all guests who continue to share about your experiences at Michael’s On East. Ensuring your next dining experience is deserving of your 5-star rating remains our consistent focus throughout the year. 

New Orleans Recipe: Bananas Foster

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Michael’s On East Executive Chef Jamil was pleased to share a little history lesson about Bananas Foster with the hosts and viewers of ABC 7’s Suncoast View on Tuesday, February 6, 2018. Click here to view the complete video segment online.

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It seemed like the perfect dish for Chef Jamil to share this week, as we celebrate the spirit of Mardi Gras with New Orleans cuisine, and our team prepares to host Goodwill Manasota’s Mardi Gras Gala! (Another bonus? Banana desserts just happen to some of our Co-Proprietor Michael Klauber’s favorite sweet treats. We catch him celebrating his birthday on Monday with a Banana Creme Pie!)

RECIPE: Bananas Foster

(Serves 4)

Ingredients
1/4 cup (1/2 stick) butter 
1 cup brown sugar
1/2 teaspoon cinnamon 
1/4 cup banana liqueur
1/4 cup dark rum 
4 scoops vanilla ice cream 
4 bananas, cut in half, lengthwise, then halved 

Method
Combine the butter, sugar and cinnamon in a flambé pan or skillet. Place the pan over low heat on an alcohol burner or on top of the stove and cook, stirring until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Wish Wednesdays

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Please join us for All-Night Happy Hour, 5-9 pm on Wednesdays* this month as Michael’s On East donates 10% of beverage sales in the Restaurant’s Lounge to Make-A-Wish® Southern Florida
*Valid on February 7, 21 and 28, 2018 (Excluding Valentine’s Day) 

Enjoy $6 Specials in the Lounge: Michael’s Private Label Wines, Draft Beers & Well Cocktails

About Make-A-Wish® Southern Florida

A wish experience can be a game-changer for a child with a critical illness.

This one belief guides us in everything we do at Make-A-Wish®. It inspires us to grant wishes that change the lives of the kids we serve. It compels us to be creative in exceeding the expectations of every wish kid. It drives us to make our donated resources go as far as possible.

Most of all, it’s the founding principle of our vision to grant the wish of every eligible child.

Wishes are more than just a nice thing. And they are far more than gifts, or singular events in time. Wishes impact everyone involved – wish kids, volunteers, donors, sponsors, medical professionals and communities. The impact varies. For wish kids, just the act of making their wish come true can give them the courage to comply with their medical treatments. Parents might finally feel like they can be optimistic. And still others might realize all they have to offer the world through volunteer work or philanthropy.

Whatever the odds, whatever the obstacles … wishes find a way to make the world better.

“Together, we create life-changing wishes for children with critical illnesses.”

Valentine’s Day Reservations & Gift Ideas

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We suggest securing your Valentine’s Day reservation now at Michael’s On East as seating is limited for lunch and dinner on this special holiday set for Wednesday, February 14. Please call 941-366-0007, ext. 224 for reservation and waiting list details. 

Of course, what Valentine wouldn’t love a special bottle from Michael’s Wine Cellar, or even a membership in Michael’s Wine Club! We also offer e-gift cards for Michael’s On East and Michael’s Wine Cellar online, perfect for procrastinating sweethearts!

The Michael’s team has plenty of sweet excuses to treat your Valentine this year, and everyday through the year. 

French Epicurean Adventure

FEBRUARY 2018: French Epicurean Adventure

We celebrate the romance of France throughout February at Michael’s On East! Offering monthly menus inspired by the world’s most exotic food and wine meccas, the Restaurant’s Epicurean Adventure this February will give you an opportunity to treat your sweetheart through the month! (Not valid on Valentine’s Day.)

The Michael’s On East three-course French Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person, February 1-28, 2018. 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. Epicurean Adventure menus are not available on holidays including Valentine’s Day, Wednesday, February 14. 

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LUNCH MENU

LUNCH ENTREES

Fleur de Sel-Seared Hanger Steak
Steak Frites, Sautéed Wild Mushrooms & Au Poivre Sauce

Poached Salmon with Fettuccini & Dill
Champagne Vinegar Cream with Parmesan Puff Pastry

DESSERTS

Rose and Raspberry Gateau Saint Honore
Crème Pâtissière Profiteroles & Raspberry Chantilly

Chocolate Mousse Macarons
Grand Marnier Strawberries

DINNER MENU 

STARTERS

Blue Crab Beignets
Tarragon Remoulade, Red Onion & Roasted Bell Pepper Relish

White Onion Bisque Marseille
Crispy Onion Straws & White Truffle Oil

DINNER ENTREES

Pan-Seared Black Grouper
Meyer Lemon Couscous, Pistou Vegetable Broth & Salade Provençale

Porcini-Rubbed Grilled Flat Iron Steak
Oven-Dried Plum Tomatoes, Thyme Demi-Reduction, Cauliflower Purée, Haricot Verts & Cipollini Onions

Thyme & Garlic Confit Leg of Duck
Flageolet Beans in Thyme Jus, Roasted Pearl Onions, Cherry Tomatoes, Butternut Squash & Rainbow Swiss-Chard

DESSERTS

Rose and Raspberry Gateau Saint Honore
Crème Pâtissière Profiteroles & Raspberry Chantilly

Chocolate Mousse Macarons
Grand Marnier Strawberries

WINE PAIRINGS
15.00 for Pairing or 8.00 per Glass

Domaine de Pouy, Cotes du Gascogne, FR, 2016
Pinot Noir “La Chevaliere”, Laroche, Pays d’Oc, FR, 2015