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! 

Tags:
  254 Hits
  0 Comments

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.

  401 Hits
  0 Comments

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
  298 Hits
  0 Comments

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

  572 Hits
  0 Comments

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

  399 Hits
  0 Comments

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.
  575 Hits
  0 Comments

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.)

  326 Hits
  0 Comments

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
  316 Hits
  0 Comments

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

  426 Hits
  0 Comments

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.  

  227 Hits
  0 Comments

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.


  213 Hits
  0 Comments

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!

  401 Hits
  0 Comments

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

  356 Hits
  0 Comments

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!
  328 Hits
  0 Comments

Perfect Gift for Gin Lovers: Inverroche Craft Gins from South Africa

Michael’s Wine CellarInverroche MOECocktail CapeTownFigBramble 72DPI has become the first spirits retailer in Florida to feature all three Inverroche Gins from South Africa. The company’s adjoining restaurant Michael’s On East is also the first restaurant in the state to debut the artisanal spirit with a new cocktail three years in the making. 

Michael’s Wine Cellar & Michael’s On East Co-Proprietor Michael Klauber first tasted Inverroche Gin with his wife Terri while leading a wine-focused luxury safari journey for clients in South Africa in the summer of 2015. 

“Gin & Tonic is known as the cocktail of choice when on safari and we’ve been known to enjoy a classic ‘sundowner’ cocktail with friends while leading our bi-annual Gulf Coast Connoisseur Club trips,” explained Klauber. “But I’ll never forget our first sip of a sundowner with Inverroche while visiting Londolozi Game Reserve. We knew immediately it was a special part of Africa we’d like to offer our friends back at home!” 

Ever since the Klaubers tasted the craft gin, Michael Klauber has been working closely with distributors and importers for three years to bring Inverroche to the local market. He added, “The popularity of Gin is well-known and gaining momentum around the globe, but it’s the stories – in addition to these unique flavor profiles – behind a specialty spirit like Inverroche which gives our guests so many reasons to shop and dine with us at Michael’s.”

Each Inverroche Gin has a distinctive profile, created using recipes blending between 20 to 30 different varieties of Fynbos, a distinctive flora kingdom found only in the southern tip of Africa, which are then complemented by additional more traditional gin botanicals.“Fynbos” is the Dutch word for “fine-leaved plants.” The brand currently has three distinct Gins (Classic, Verdant and Amber), crafted using only a handful of the more than 9,000 Fynbos botanicals. The first Inverroche Gins were released in 2011 and are now available in 15 countries. All three of the South African craft gin are now available for purchase at Michael’s Wine Cellar.

INVERROCHE GIN: AMBER (Retail: $39.95 (750ML) at Michael’s Wine Cellar)
Infused with fragrant and aromatic fynbos scattered along the dunes of the southern African coastal region, Inverroche Gin Amber showcases the diversity of the bountiful Cape Floral Kingdom.
Aromas: Fresh citrus, slight juniper, red bush, sweet toffee apples and delicate floral notes.
Taste: Dry, woody finish with delicate florals and bright citrus.

INVERROCHE GIN:VERDANT (Retail: $39.95 (750ML) at Michael’s Wine Cellar)
Inverroche Gin Verdant is infused with a bouquet of fynbos, hand-selected from the mountainous, rocky terrain along the southern African coast.
Aroma: Delicate floral aromas reminiscent of elderflower and chamomile.
Taste: Fragrant summer blooms, a touch of spice, subtle juniper, zesty lemon rind and alluring liquorice.

INVERROCHE GIN:CLASSIC (Retail: $39.95 (750ML) at Michael’s Wine Cellar)
Beautifully balanced and complex, Inverroche Classic is infused with fynbos harvested from the southern African coastal, Limestone-rich hills and cliffs.
Aromas: Upfront green juniper notes blend seamlessly with a bouquet of soft flowers on the nose.
Taste: The taste is exotic and intriguing with aromas of citrus, rose petals and assertive florals delivering a crisp, dry and spicy finish.

Making its debut in the Restaurant, the Inverroche Amber Gin is featured in a new handcrafted cocktail created by Michael’s mixologists, the “Cape Town Fig Bramble.” The cocktail recipe includes Inverroche Amber Gin, Poire Williams Liqueur and bitters, garnished with Allspice-soaked figs and an orange twist. The Cape Town Fig Bramble is available during lunch, happy hour or dinner at the Michael’s On East Lounge or in the Restaurant’s dining rooms for $14. Each variety of Inverroche Gin is also available on the rocks or in other cocktails. 

“Our friends at Inverroche claim that it’s ‘A special product, made by special people in a very special place.’” commented Klauber. “This statement couldn’t ring truer for us, and we think our patrons will agree!”

Michael’s On East, Sarasota’s only AAA Four Diamond Award restaurant, is located at 1212 East Avenue South, Sarasota, 34239. Michael’s Wine Cellar, the adjacent retail wine and spirits shop is located at 1283 S. Tamiami Trail, Midtown Plaza, Sarasota, 34239. 

  411 Hits
  0 Comments

Murf Klauber was the Patriarch of the Klaubers' World of Hospitality

Honoring "Doc," Longboat's Legendary Visionary with Great Heart and True Character 

Murf Phil Michael GCCC Italy2004

Michael's father and Philip's mentor, Dr. Murray (Murf) Klauber, passed away on Thanksgiving evening. "Doc," as many friends, colleagues and GCCC members will fondly remember him, was an inspiration in so many ways. 

The Klauber family would like to convey their sincere appreciation to the community for the outpouring of support the past week as so many friends remembered Murf, including our friends in the press who so eloquently chronicled and shared his story and legacy:

Orthodontist From Buffalo, N.Y., Reinvented Himself as Tennis Resort Owner in Florida
James R. Hagerty, The Wall Street Journal

Gayle Guynup, Sarasota Herald-Tribune

Murf Klauber's Zest for Life Included His Personal and Professional Endeavors
Mark Gordon & Katie Johns, Observer Media Group

Murf's Best Friends Weren't Hard to Find
Emily Walsh, Observer Media Group

Passion Upon Passion

Matt Walsh, Observer Media Group

A celebration of life will be held in January. 

In lieu of flowers, donations may be made to The Murf Klauber Pier at the Bay Memorial Fund at The Gulf Coast Community Foundation, 601 Tamiami Trail South, Venice, FL 34285. www.gulfcoastcf.org/murfklauber

Klauber, Dr. Murray "Murf"
February 9, 1927 - November 22, 2018
  396 Hits
  0 Comments

Michael’s On East Honored with 2018 Golden Spoon Hall of Fame Award

FloridaTrendHallofFame18 gshof lMichael’s On East, Sarasota, was recently recognized as one of Florida’s best places to dine as a member of Florida Trend’s 2018 Golden Spoon Hall of Fame. The Hall of Fame members appear in the Golden Spoon special section in the December issue of Florida Trend magazine. “The ‘Golden Spoon’ is such an honor for our team receive each year,” explained Michael’s On East Co-Proprietor Michael Klauber. “We truly value this Florida Trend award and remain focused on ensuring every single guest’s dining experience is worthy of the ‘Hall of Fame’ distinction. We believe our commitment to consistency, the dedication of our professional team and basic guiding principle to run the entire operation from our guests’ perspective have been the secrets to earning this type of special distinction within the competitive restaurant industry.”

For over 50 years, Florida Trend has provided readers with a guide to the state’s finest restaurants, celebrating the diversity of dining opportunities from coast to coast. These offerings range from the treasured institutions in the Hall of Fame to trendy newcomers making their debuts. The Golden Spoon awards recognize individual achievement and distinctive contributions to the Florida restaurant scene. “Dining out is a major activity for Florida citizens and our more than 110 million annual visitors,” says Florida Trend Publisher, Andy Corty. “We are pleased to recognize the leaders.”

For a complete searchable list of the Golden Spoon award winners organized by region, go to www.FloridaTrend.com/Golden-Spoons.

About Florida Trend 
Florida Trend is an award-winning business magazine read by 250,000 senior business executives, civic leaders and government officials each month. Delivered via print, tablet, mobile and e-mail newsletter, Florida Trend covers business news, executives, industry analysis, regional news round-ups and executive lifestyle. Special features focus on travel, restaurants, innovation, research and technology, personal finance, law and small business. FloridaTrend.com attracts 115,000 unique visitors. Daily e-newsletter reaches 47,000 subscribers.  For more information, please visit www.FloridaTrend.com

  516 Hits
  0 Comments

Southern Comforts Epicurean Adventure: December 2018

December Headers 01

Michael's On East features a "Southern Comforts" Epicurean Adventure, beginning Monday, December 3 and continuing through Sunday, December 30. Enjoy this specialty three-course dinner menu featuring dishes inspired by good-ol-home cookin' for only $38.95 per person. A two-course lunch offering includes a choice of entrée and dessert for only $19.95 per person. (Epicurean Adventures are not available on holidays including Christmas Eve, Christmas Day and New Year's Eve.)

DINNER MENU

 STARTERS

Blue Crab Chowder
Roasted Corn, Tomato & Jalapeño. Served with Crispy Leeks 

Fried Green Tomatoes
Cajun Remoulade & Pickled Sweet Okra Relish

ENTRÉES

Pan-Roasted Cobia
Venere Black Rice, Baby Fennel, Roasted Heirloom Baby Carrots, 
Saffron-Mussel Broth & Fennel Dust

Berkshire Bourbon BBQ Pork Tenderloin
Shaved Brussels Sprouts, Smoked Bacon, Wild Mushrooms, 
Country Sweet Corn Coulis & Caramelized Pearl Onions

Pancetta-Roasted Chicken
Free Range Breast with Silky Southern Braised Greens, 
Sweet Potatoes & Vidalia Onion Purée with Blackberry Red Wine Sauce

DESSERTS

Chocolate-Pecan Orange Shortbread Bar
Served with Vanilla Bean Ice Cream & Bourbon Caramel Sauce

Red Velvet Raspberry & White-Chocolate Trifle

LUNCH MENU

ENTRÉES

Uptown Trio Meatloaf
Veal, Pork & Beef Meatloaf with White Cheddar Stone Ground Grits, 
Wild Mushroom Gravy & Crispy Leeks

Bourbon BBQ Chicken Breast
Baby Carrot & Cauliflower Piccalilli, 
Black-Eyed Pea Stew & Buttered Haricot Verts

DESSERTS

Chocolate-Pecan Orange Shortbread Bar
Served with Vanilla Bean Ice Cream & Bourbon Caramel Sauce

Red Velvet Raspberry & White-Chocolate Trifle

WINE PAIRINGS 

White Blend "Sea Monster", Central Coast, CA, 2016
Syrah “Lenore”, Corvidae, Columbia Valley, WA, 2016

  803 Hits
  0 Comments

Visionary, entrepreneur “Murf” Klauber dies at 91

Murf 2

Visionary, entrepreneur “Murf” Klauber dies at 91
By Gayle Guynup - Herald Tribune

They are still there — footprints up and down Longboat Key’s beach, where every morning, Dr. Murray Klauber (better known as “Murf” or “Doc”) began his day at The Colony Beach & Tennis Resort with a walk on those famous sands.

While the waves may have washed the actual footprints away, the visions of the man remain — part of the history of Longboat Key — as pertinent today as they were when he arrived more than 50 years ago.

Klauber died Thursday at his home on Longboat — just a few steps from his beloved Colony Beach & Tennis Resort — surrounded by his wife Sue Bassett-Klauber and four generations of family members. He was 92.

Until very recently, he was as active as his age would allow, even traveling with his wife Susie, son, Michael, and daughter-in-law, Terri, on a photographic safari to Africa last year. Whenever he would appear at local events, he would almost always be dressed in his trademark shorts, a colorful, tropical shirt, with loafers and no socks — the epitome of the Longboat Key lifestyle. And while he acknowledged in a recent conversation that he was slowing down, just a bit, he still loved walking that same beach every morning, “though not as early as I used to,” he said.

Murf Klauber was a Renaissance man — originally an orthodontist by trade, entrepreneur, developer, visionary and founder and chief executive officer of Longboat Key’s famed Colony Beach & Tennis Resort, which, ironically, was demolished on Wednesday, the day before he died. Continue Reading

  601 Hits
  0 Comments

Recipe: Filet Mignon Tartare

Kory Minor at ABC 7 KitchenThe Michael's Culinary Team was back in the kitchen at ABC 7 today! Thanks to Sous Chef Kory Minor for sharing insights about the Prime steaks showcased at Michael's On East including in one of our newest starters. Here's our recipe for the Restaurant's brand-new Filet Mignon Tartare. 

Filet Mignon Tartare 
Hand-Cut Prime Beef with Farm-Raised Caviar and Dijon Aioli,
Toasted Garlic, Crispy Capers & Olive Oil-Grilled Baguette 

Serves 4-6

For the Aioli 
2 eggs (4 oz)
2 oz Dijon Mustard
2 Garlic Cloves
½ oz Sherry Vinegar
½ Lemon, juiced
1 cup Blended Oil 
Salt and Fresh Black Pepper to taste 

Plus:
6 oz Extra Virgin Olive Oil
1 oz Sherry Vinegar

Method
Put eggs, mustard, garlic, sherry vin, salt, pepper and lemon juice in robot coupe.  Spin until eggs are blended, about 20 seconds.  Slowly stream in blended oil. Aioli will be very thick.  After the blended oil is added, add the other 1 oz of sherry vinegar. This will loosen the aioli.  Then stream in the extra virgin olive oil to tighten it up. Season to taste.

Filet Mignon TartareFor the Tartare 
12 oz Filet Mignon, diced 
2 Tablespoons Extra Virgin Olive Oil
1 ½ Tablespoons Shallots, finely chopped
1 Egg Yolk
1 teaspoon Dijon Mustard
1 Plum Tomato, deseeded and diced (small)
1/4 cup capers, drained and deep fried till crispy
3 large Garlic Cloves, sliced paper thin to make garlic chips
2 oz Sturgeon Caviar 
4 oz Mustard Aioli 
Salt and Fresh Black Pepper to Taste 
Green Onion to garnish 

Method 
Preheat the oven to 400 degrees. Place the garlic flat on a nonstick cookie sheet pan and bake until they get crispy and golden-brown. (Set aside until the dish is ready to be prepared.) Place the beef in a bowl, drizzle with the olive oil and stir until well combined. Add the shallots, mustard, tomatoes, salt and pepper to taste.   

To Plate
On 4 small plate bowls, add 2 tablespoons of the aioli, with a ring cutter, add the tartare mix into the cutter. Add ½ oz caviar on top of the tartare, place 4 to five garlic chips around the tartare and top with the capers. Garnish with green onion slivers and serve with grilled baguette crostinis.

  441 Hits
  0 Comments