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. 

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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

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Southern Comforts Epicurean Adventure: December 2018

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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

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Visionary, entrepreneur “Murf” Klauber dies at 91

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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

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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.

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Welcome to Brazil!

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Michael's On East features a Brazilian Epicurean Adventure, beginning November 1 and continuing through November 30. Enjoy this specialty three-course dinner menu featuring dishes inspired by beautiful Brazil for only $38.95 per person. A two-course lunch offering includes a choice of entrée and dessert for only $19.95 per person.

We also invite you to enjoy special wine pairings for $8 per glass or $15 for the pairing.

Lunch Entrées:
Grilled Scottish Salmon Skewer
Coconut Curry Broth, Fresh Cilantro, Red & Green Peppers, Plum Tomatoes, Served with Jasmine Rice & Crispy Shallots

Brazilian-Spiced Flat Iron Steak Salad
Hearts of Palm, Roasted Tomatoes, Avocado, Pickled Red Onion, Piquillo Peppers, Mixed Baby Lettuces, Fresh Coriander-Lime Vinaigrette, Red Chimichurri

Dinner Starters:
Pastel De Queijo
Brazilian Fried Pastry with Cheese, Spicy Mayo & Criolla Salsa

Linguica Sausage & Spicy Shrimp Skewer
Jicama Slaw, Lime Vinaigrette & Coriander BBQ Sauce

Dinner Entrées:
Moqueca (Brazilian Fish Stew)
Shrimp, Yellowtail Snapper, Red & Green Peppers, Light Coconut & Tomato Broth. Served with Jasmine Rice & Cilantro

Carne De Porco Duas Maneiras (Pork Two Ways)
Braised Pork Belly & Grilled Pork Tenderloin. Served with Black Eyed Peas & Black Bean Hash, Criolla Salsa & Tostones

Picanha na Grelha (Spiced Grilled Skirt Steak)
Crispy Yucca, Rosemary Heirloom Tomatoes, Topped with Fried Egg, Brazilian Shallot & Parsley Relish

Dessert:
Quindim

Silky Baked Coconut Custard, Pineapple & Mint-Mojito Salsa 

Mocha Pavé
Layers of Chocolate Cream & Coffee-Soaked
Ladyfingers Crowned with Brigadeiro Truffle

Wine Pairings:
Sauvignon Blanc, Ponga, New Zealand, 2017
Malbec, Achaval Ferrer, Mendoza, AR, 2016

November Ads Brazil ABC7 970x90

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Guest Host on Suncoast View!

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Our own Michael Klauber was honored to guest host Suncoast View this morning. Click here to view the complete video segment

He was excited to share South African craft gins he's worked for three years to bring to our guests in Sarasota. (And it seems like Linda, Stephanie and Joey appreciated Michael's determination to bring Inverroche Gin all the way back home!)

Also inspired by our Gulf Coast Connoisseur Club travels around the globe, Chef Jamil was back in the studio kitchen today sharing his recipe for Bacalhau a Portuguese, Black Cod from our Portugal Epicurean Adventure dinner menu, available through October 31 in the Restaurant.

If you find the Inverroche Gin story intriguing, you're invited to taste and purchase the Classic, Amber and Verdant Gins at Michael's On East and Michael's Wine Cellar. (The only restaurant and retailer in Florida to have access to these exclusive spirits!)

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Inverroche: South African Craft Gin Debuts in Florida

South African Craft Gin Debuts in Florida via Special Request by Michael Klauber 

Michael’s On East & Michael’s Wine Cellar Become the First Restaurant & Retailer to Offer Inverroche Gins Made with Fynbos Botanicals from the Southern Tip of Africa

Click here to view Michael's recent TV segment about Inverroche Gin on ABC 7's Suncoast View.

Gin Trilogy

Michael’s Wine Cellar 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 complimented by various other 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 2012 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.

Our team has been having fun experimenting with the craft spirit created with Fynbos botanicals, indigenous flora from the Cape. Here's the newest recipe crafted by Michael's Mixologists in the Lounge:
 
Cape Town Fig Bramble
1 oz Poire Williams Liqueur 
2.5 oz Inverroche Amber Gin
2 Dashes of Bitters
Allspice-Soaked Figs (Our team uses St Elizabeth Allspice Dram)
 
Muddle two Allspice-soaked Figs. Add the above liquors. Stir and strain over ice in a rocks glass. Garnish with the Allspice figs and an orange twist. 


“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!”

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Recipe: Salmon Toast

Salmon Toast

This dish is one of the most popular new entrees which recently debuted on our lunch menu in the Restaurant. Michael’s On East Executive Chef Jamil Pineda is pleased to share his latest recipe with you to also try at home!

Seared Scottish Salmon Toast
Piquillo Red Peppers, Greek Marinated Fava Beans, 
Guacamole, Hearts of Palm, Crispy Capers, 
Cilantro, Edamame & Lime Juice
Served on Grilled Country French Bread 

Serves 4

For the Salmon
2 8 oz Scottish Salmon Fillets
2 oz Olive Oil 
Salt and Pepper to taste

Method
Preheat the oven to 350 degrees. Heat a medium sauté pan over medium high. Season the salmon with salt and pepper, add the oil to the sauté pan and sear the salmon for 2 minutes on each side (medium rare). If you would like to reach a higher temperature, place the (oven-safe) pan in the oven and cook the salmon for 6 additional minutes to reach medium well. Set aside until the dish is ready to be plated. 

For the Grilled French Bread 
4 slices French Country Bread (We always love supporting local bakeries, but Costco also has a great one)
6 oz Extra Virgin Olive Oil 

Method 
Set the grill on high heat. Drench the bread with oil and grill on both sides until crispy, not burnt. Set aside until the dish is ready to be plated 

For the Guacamole
3 Whole Ripe Avocados, diced
½ Red Onion, finely minced
2 Plum Tomatoes deseeded and diced
½ bunch Cilantro, finely chopped
Juice of 5 Limes
3 Jalapenos, deseeded and diced
Salt to taste  

In a small bowl, gently mix all ingredients with a wooden spoon. (Avoid over-stirring; mixture should be a little chunky.)

To Plate
2 8 oz Seared Salmon Fillets
1 cup Sliced Pickled Hearts of Palms
1 cup Large Piquillo Pepper, julienne
½ cup Crispy Capers
2 tablespoons Cilantro, chopped
3 Limes (To squeeze/juice as you assemble the dish)
1 cup Greek-Marinated Fava Beans (Available at Whole Foods)
Micro Greens to garnish (Available at Whole Foods)
4 Tablespoons Extra Virgin Olive Oil 

Spread the guacamole on all 4 slices of grilled bread. Top with the Greek beans, cut salmon into 6 slices and distribute evenly on top of the beans. In a small mixing bowl, add the hearts of palms, cilantro, half the capers, peppers, oil and squeeze the limes. Season with salt and black pepper and mix well. Top salmon with the mix, sprinkle the rest of the capers and garnish with micro greens. If liquid remains from the mix, top the dish and serve immediately. 

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Celebrate the 2018 Holiday Season with Michael's

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The "social season" is now in full-swing in Sarasota, so we know you're busy! But some things just can't wait! It's time to pause for just a moment to plan your family's holiday celebrations with Michael's On East and Michael's Wine Cellar. 

HOLIDAY RESTAURANT RESERVATIONS

Thanksgiving Day
Thursday, November, 22, 2018, 2-8 p.m.
In addition to the featured holiday menu, a traditional turkey dinner is available which includes mashed potatoes, pan gravy, candied sweet potatoes, green beans, dried cranberry and cornbread stuffing for $32 per person.

Christmas Eve
Monday, December 24, 2018, 4-8 p.m.

Michael's holiday menu will feature signature dishes a la carte.

Christmas Day 
Tuesday, December 25, 2018, 2-8 p.m.
Michael's holiday menu will feature signature dishes a la carte.

New Year's Eve
Monday, December 31, 2018, 5-7 p.m. or 9-10 p.m. 
Ring in 2019 in style at Sarasota's only AAA Four Diamond Award restaurant. A $50 cover charge applies for the later seating, which includes live music & dancing. Michael's holiday menu will feature signature dishes a la carte.

Call 941-366-0007, ext. 224 or click here for online reservations. 

HOLIDAY EVENTS AT MICHAEL'S WINE CELLAR

Holiday Open House Wine Tasting & Toy Drive 
Saturday, December 8, 2018, 2-4 p.m.
Please bring an unwrapped toy donation for the Salvation Army's Angel Tree Program as "admission" for this annual tasting during the holiday season. Click here for details

Holiday Champagne Tasting
Wednesday, December 12, 2018, 6-8 p.m.
We can always come up with an excuse to pop the bubbly, but this popular event is the most effervescent of the year! Be sure to reserve early as Michael's Holiday Champagne Tasting always sells out early. Click here for details.  

PRIVATE PARTIES DURING THE HOLIDAY SEASON

In addition to holiday parties catered on-premise and off-property by Michael’s Events & Catering, the Private Dining Room at Michael’s On East provides an elegant backdrop for breakfast, luncheon or dinnertime holiday celebrations for corporate groups, families and friends. Michael’s also serves as the exclusive caterer for all private parties held at Selby Gardens in downtown Sarasota and Bay Preserve in Osprey.

On select dates during the month of December, Selby Gardens hosts Lights In Bloom, an annual holiday light exhibit with more than one million lights illuminating the Gardens! Book your holiday party on one of these special nights and offer your guests an exclusive, interactive holiday experience to complement your event! Guests will have private access to the Michael's on the Bay Ballroom, catered privately for your event, and complimentary access to enjoy an evening stroll through the Gardens to enjoy Lights in Bloom. Book now as limited dates remain available for holiday parties. Contact Michael’s Events & Catering Division at 941-366-0007, ext. 238 for more information or click here to request a proposal. 

HOLIDAY GIFTS

From Michael's gift cards and gourmet gift baskets to a fabulous bottle of Bordeaux or Scotch and gift memberships to Michael's Wine Club, Michael's Wine Cellar is your go-to stop for holiday shopping. Click here to learn more about holiday gifts for wine lovers

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Thanksgiving Restaurant Reservations

It's time to secure your holiday reservation for Thanksgiving at Sarasota's only AAA Four Diamond Award restaurant! 

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As a proudly independent restaurant with a strong focus on family for more than three decades, the entire Michael’s On East team takes special pride in offering holiday celebrations for our guests to enjoy with family and friends. A holiday menu—offering favorite signature dishes and inspired global fare a la carte—is offered on Thanksgiving, Christmas Eve, Christmas Day and New Year’s Eve.

On Thanksgiving, in addition to the featured holiday menu, a traditional turkey dinner is available which includes mashed potatoes, pan gravy, candied sweet potatoes, green beans, dried cranberry and cornbread stuffing for $32 per person. Call 941-366-0007, ext. 224 or click here for online reservations.

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October Offerings at Michael’s On East

It’s your final chance to take advantage of Wine Lovers Thursdays at Michael’s On East. Toast the “occasion” – any occasion really! – by enjoying half-priced bottles of wine during lunch and dinner in the Restaurant as you explore the 350+ bottle wine list recently recognized with the “Best of Award of Excellence” from Wine Spectator. Wine Lovers Thursdays continue through October 2018 for Gulf Coast Connoisseur Club members. Click here to browse the current wine list.

(Don’t worry, if you’re not yet being rewarded for your good taste, sign up as a Connoisseur Club member for free during your next dining experience at Michael’s On East, or click here to join online.

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Photo by Michael Klauber during the 2018 Gulf Coast Connoisseur Club journey in Portugal

Also for a limited time, enjoy an Epicurean Adventure to Portugal by indulging with a two-course lunch or three-course dinner, beginning on October 1 as part of Eat Like a Local Restaurant Week and continuing through October 31 at Michael's On East.

Season is in full season in the RestaurantWine Cellar and newly-renovated Michael’s On East Ballroom! Click here to browse our full calendar.

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New Lunch Favorites Debut at Michael's On East



The Michael's On East culinary team is constantly challenged to create modern dishes with a global accents. This fall, the Restaurant's Executive Chef Jamil Pineda delivered in a big way with Michael's new blockbuster lunch menu. Click here to browse all the Restaurant's full lunch menu, including these fabulous new dishes which debuted this month! 

Ahi Tuna Poke Bowl 
Edamame, Cucumber Rolls, Pineapple, Jasmine Rice, Avocado, Shredded Napa Cabbage & Soy Ginger Vinaigrette 

Chilled Scottish Salmon and Baby Spinach
Pickled European Cucumber & Dill Salad, Lemon Gold Potatoes, Mixed Spanish Olives, Radishes, Crispy Capers & Lime Vinaigrette 

Asian Ginger-Chicken and Noodle Salad 
Shredded Red & Napa Cabbage, Baby Arugula, Carrots, Scallions, Avocado, Julienne Snow Peas, Toasted Cashews, Fresh Cilantro, Mango, Rice Noodles, Honey & Ginger-Lime Soy Vinaigrette

Herb Chicken Paillard & Heirloom Tomato Salad 
Boston Greens, Crispy Baby Artichokes, Balsamic Reduction, Red Onions & Extra Virgin Olive Oil

Turducken Burger 
Spiced Turkey Patty, Crispy Duck Confit, Fried Chicken Egg, Boston Lettuce, Beefsteak Tomato & Honey Mayonnaise on Brioche Bun, Served with Truffle Fries 

Maialino Porchetta Panini 
Roasted Porchetta, Broccoli Rabe, Aged Provolone, Served on Ciabatta with Truffle Fries 

Grilled Shrimp and Pork Belly Tacos 
Smashed Avocado, Roasted Corn Salsa, Baby Romaine, Radishes, Chipotle Cream & Chimichurri Sauce with Fresh Cilantro on Yellow Corn Tortilla

Baby Kale, Sundried Tomato & Ricotta Salata Agnolotti 
Red Tomato Nage, Spring Vegetables, Sugar Snap Peas & Micro Greens

Snake River Farms Wagyu Skirt Steak 
Roasted Lemon Potatoes, Red & Green Chimichurri, Criolla Salsa, Grilled Onions, Roasted Red & Yellow Peppers

Seared Scottish Salmon Toast
Piquillo Red Peppers, Greek Marinated Fava Beans, Guacamole, Hearts of Palm, Crispy Capers, Cilantro, Edamame & Lime Juice

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Ballroom Transformation at Michael’s On East

Given Sarasota’s thriving social scene paired with gorgeous weddings, client parties, corporate meetings and creative fundraising events which keep the Michael’s On East Ballroom packed throughout the year, it was difficult for Co-Proprietors Michael Klauber and Philip Mancini to find a time to get a transformation of our timeless Ballroom scheduled!

This month, after careful planning with a focus on functional design, Michael and Phil’s vision for the popular space has become a reality, thanks to expertise of Anne Folsom Smith Interior Design. Anne Folsom Smith and her team have been our trusted partners for more than three decades, during the creation as well as renovation of all Michael’s venues over the years! We asked Anne to share her account of the new Michael’s On East Ballroom:

The Michael’s On East Ballroom presents ‘sophisticated elegance’ at its best. Perhaps the most dramatic update to the space has been the addition of the mocha molding which now frames the windows and extends around the entire room. The deep earthy color continues to the ceiling above each window with roman shades in wood grain, a fiddlesticks type of look in very warm colors.

Our design is ‘smart chic’ in earth tones. The columns have been covered with chocolate and vanilla crystallized tile which gives them a slight sparkle. The carpet is gorgeous and adds additional depth to the design. It’s reminiscent of a riverbed, invoking a wonderful movement of water.

As guests enter through Michael’s Parisian scene in the Atrium Courtyard with its romantic feel from the twinkle lights, the energy transitions seamlessly into the elegant indoor Ballroom. The updated lighting provides a soft halo effect around the room. 

The artistic painting detail on the walls also take on a new depth in the Ballroom, serving as a counter-balance to the new molding. Our colors are so neutral that any event theme or color scheme will be complimented and enhanced when celebrated in the Michael’s On East Ballroom. 

Special thanks to Anne and her fabulous team for their ongoing partnership and yet another wonderful design! We hope you’re as excited as Michael and Phil with the before and after photos: 

Ballroom BeforeAfterPost

“We strive to always be the place locals love to gather. As Michael and I look ahead for the next 10 years, we remain committed to providing our guests the best event spaces,” said Phil. “The Wine Cellar remains so popular; we loved having the opportunity to transform the waterfront venue now known as Michael’s on the Bay at Selby Gardens several years ago and are thrilled with this year’s transformation of the Ballroom.” 

As for the restaurant? Phil laughed, but added, “Stay tuned for next summer.”

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Meet the Mixologist: Jonathan McPherson 

Jonathan McPherson joined the team at Michael's On East last year having worked in the hospitality industry for 15+ years. And what a fabulous addition he has been to the team!

With CMS Level 1 credentials, he helped wine collectors navigate our massive inventory at Michael's Wine Cellar before settling into a permanent position behind the bar in the Restaurant. He's lived in Virginia, North Carolina, and Florida, more specifically calling AAA Four Diamond Restaurants Zoes Steak and Seafood (Virginia Beach, VA), Kimball's Kitchen (Duck, NC) and Michael's On East (Sarasota, FL) home over the past five years.

Mixologist Jonathan McPherson

Jonathan loves what he does. "I couldn't ask for a better profession. I bring smiles to people's faces by getting what they want in their glass," he says.

At Michael's On East, we appreciate Jonathan's creativity and commitment as a mixologist who brings smiles to our guests' faces in the Lounge whether they are craving a classic martini or ready to experience one of his unique craft cocktails. 

If you'd like to cheer Jonathan on in a fablous cocktail competition, you're invited to purchase tickets to "Set the Bar" presented by the Sarasota-Manatee Originals on Thursday, October 4 at Aloft Sarasota. 

Set the Bar is back for another round, this year featuring the finest whiskey cocktails on the Suncoast crafted with Four Roses Bourbon! Join the Sarasota-Manatee Originals and the Child Protection Center for the 2nd Annual Set the Bar Cocktail Competition featuring 13 local bartenders from Original member restaurants who will compete for the exclusive title of Top Bartender on the Bay. Click here for full details and tickets.

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Four Team Members Complete Sommelier Program

You've come to appreciate the Michael's On East team's collective wine knowledge for years - even decades for several on the team - as servers carefully guide your wine selections in the Restaurant. Michael's On East was also recently awarded the 2018 Best of Award of Excellence from Wine Spectator, so you really can't go wrong with a wine selection in the Restaurant, of course. However, the knowledgeable team is prepared, now more than ever, to expertly guide your next wine experience.

Last week, four members of the Michael's On East team earned Sommelier certification, completing the first stage of the formal educational program of the Court of Master Sommeliers, Americas.

Congratulations to Mark Fishburn, Joe Loria, Andrew Podhola and Kelly Taylor! We're so proud to have the "new" sommeliers on the team, especially since you'll already recognize a few of these faces quite well as long-time Michael's On East veterans.

MOE Sommeliers 4Certificates Aug2018 

Click here to browse the current wine list at Michael's On East. (Also remember to take advantage of the award-winning wine program by enjoying half-priced bottles of wine every "Wine Lovers Thursday" in the Restaurant for a limited time. The half-priced bottles of wine offering is available during lunch, happy hour and dinner each Thursday at Michael's On East through October 2018.)

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Michael’s On East Earns Wine Spectator's 2018 “Best of Award of Excellence”

BAE18colorMichael’s On East has been honored for its outstanding wine program in Wine Spectator’s 2018 Restaurant Awards. The restaurant is recognized among other winners from all over the globe as a top destination for wine lovers.

“This year’s class of restaurants is one of the most impressive and innovative ever,” said Marvin R. Shanken, Editor and Publisher, Wine Spectator. “Their wine lists keep improving, because wine lovers are eager to explore and learn. The goal of our Restaurant Awards is to support restaurant wine programs and bring them to diners’ attention through our outreach through print, digital and social media. Wine Spectator salutes every restaurant honored in the 2018 Restaurant Awards.” 

“Boasting 12,700 bottles on property, our wine program is one of my personal passions—and a true prize of the Michael’s operation,” said Michael’s On East Co-Proprietor Michael Klauber. “We remain focused on providing our discerning guests wine selections and experiences which earn their individual top honors, in addition to this coveted ‘Best of Award of Excellence’ distinction!”

Michael’s patrons also have the unique benefit of purchasing wines they discover on the Restaurant’s wine list from the adjacent retail store, Michael’s Wine Cellar.

Wine Spectator began its program to recognize the world’s best wine lists in 1981. There are three levels: the Award of Excellence, the Best of Award of Excellence and the Grand Award—with 2,453; 1,215; and 91 winners this year in each respective category. 

Michael’s On East has won the Best of Award of Excellence for the second consecutive year, after 25 years being recognized with the Award of Excellence. Best of Award of Excellence recipients offer more extensive selections with significant vintage depth and excellent breadth across multiple regions.

The complete list of award winners is available in print in Wine Spectator’s August issue and online at Restaurants.WineSpectator.com, where visitors can search and access exclusive content on the more than 3,700 restaurants. The full list is also available for free on iOS via the Restaurant Awards app, which allows users to look for dining spots in any location with maps, choosing by wine strengths, cuisine type, pricing and more. 

Follow the Restaurant Awards on Twitter and Instagram, with hashtag #WSRestaurantAward.

About Wine Spectator
Wine Spectator is the world’s leading authority on wine. Anchored by Wine Spectator magazine, a print publication that reaches around 3 million readers worldwide, the brand also encompasses the Web’s most comprehensive wine site (WineSpectator.com), mobile platforms and a series of signature events. Wine Spectator examines the world of wine from the vineyard to the table, exploring wine’s role in contemporary culture and delivering expert reviews of more than 16,000 wines each year. Parent company M. Shanken Communications, Inc., also publishes Cigar AficionadoWhisky Advocate, Market WatchShanken News Daily and Shanken’s Impact Newsletter.

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Recipe: Shrimp Saganaki

Header Shrimp

Please enjoy another recipe from the Michael's On East kitchen!

Michael’s On East Greek Shrimp "Saganaki"
Tomatoes, Kalamata Olives, Capers, Gremolata Butter & Feta Cheese
Flambé with Ouzo

Created by Michael’s On East Executive Chef Jamil Pineda as part of the Greek Epicurean Adventure in August 2018.

Serves 4

For Gremolata Butter:

Ingredients
1 lb Unsalted Butter, Softened
2 Lemons, Zested
1 Tablespoon Chopped Garlic
½ Bunch of Flat Parsley, Chopped
1 teaspoon Red Crushed Red Pepper
1 Tablespoon Extra Virgin Olive Oil
Juice of 2 Lemons
Pinch of Salt and Black Pepper

Method
Combine all ingredients into the softened butter. Mix thoroughly and set for 2 hours.

For the Shrimp:

Ingredients
12 each U-12 Shrimp, De-shelled and Deveined
1 Medium Tomato, Diced
1 Tablespoon Capers
2 Tablespoon Kalamata Olives
4 oz Gremolata Butter
4 oz Crumble Feta Cheese
3 oz Ouzo Liquor
2 oz Olive Oil
Salt and Black Pepper to Taste

Method
Season the shrimp with salt and black pepper. Heat oil in a large skillet over medium high heat. Add the shrimp and sear on both sides, add the tomatoes, capers, olives and cook until the tomatoes are softened. Add the butter and Ouzo, then emulsify together. (Be careful as the Ouzo will ignite liked a flambé.) Take off the heat once the butter is totally melted and combine with the Ouzo.

To Plate
Place three shrimp on the middle of a pasta bowl and add sauce on top. Finish with feta cheese and serve.

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Trust Michael’s for the Perfect Holiday Party!

For three decades, Michael’s On East has been celebrated as Sarasota’s “Best Caterer.” Whether celebrating on-site at Michael’s venues or around town at the magical Selby Gardens and Bay Preserve, you can trust our professional team to produce a special experience for all your guests!

Ballroom • Wine Cellar • Restaurant • Waterfront Venues


Whether you are planning your company’s annual holiday party, a family celebration during Hanukkah, “Secret Santa” luncheon with your girlfriends or even a New Year’s brunch, the Michael’s team will make party planning painless! 

Allow our experienced team in the Restaurant, Wine Cellar, Ballroom and Catering to help coordinate and produce your holiday party on premise, or book through our Catering office to celebrate the most festive season of the year at Sarasota’s gorgeous waterfront venues! (Michael’s Events & Catering is proud to serve as the exclusive caterer for all functions at Bay Preserve in Osprey and Selby Gardens in Downtown Sarasota.)

We’re pleased to share a few ideas to help inspire your holiday event planning:

123 MWC
Michael’s Wine Cellar
 
No “Christmas lights” needed in this romantic space! Votive candles throughout walls of wine make Michael’s Wine Cellar a festive party space for personal gatherings or corporate functions. This flexible event space can be split to accommodate seated groups of 15-80 guests as well as hors d’oeuvre receptions for up to 150. Who wouldn’t want to be surrounded by hundreds of bottles of “holiday cheer?”

with red BallroomMichael’s On East Ballroom 
The Ballroom’s timeless style has been known for decades as the perfect location for holiday parties! The versatile space offers a perfect backdrop for imaginative and themed events. The stunning glass-covered garden Atrium is a unique space for a pre-meal reception. Whether for a luncheon or evening event, the Ballroom is easily partitioned for smaller, more intimate gatherings.  The space can accommodate seated groups of 50 -400 guests for standing indoor receptions . Up to 1,000 guests can be welcomed for events spanning the indoor Ballroom and adjoining Atrium courtyard. The stunning glass-covered garden Atrium is a unique space for a pre-dinner reception. If your business or association is ready to host a holiday bash in the Ballroom, several Saturdays are available in December 2018.

PDR 2Restaurant and Private Dining Room
Host a gathering at Sarasota’s only AAA Four Diamond Award Restaurant! The holiday season provides the perfect excuse to enjoy fine dining at its best! In addition to functions during regular business hours, private brunches or luncheons on Saturdays & Sundays are available. Award-winning cuisine and outstanding service are presented in an exceptional 1940s supper club atmosphere. The unique architectural design and swirling spaces throughout the Lounge and multiple dining rooms will take you away to another place and time. The Restaurant’s intimate Private Dining Room accommodates up to 40 seated guests and Restaurant venue in its entirety accommodates up to 150 guests for a seated event or to up 300 guests for a reception.

MOTB 2Michael’s on the Bay at Selby Gardens
Michael’s proudly serves as the exclusive culinary partner at Selby Gardens, catering all special events and private functions on the property and at the all-new, waterfront Michael’s on the Bay at Selby Gardens. Michael’s on the Bay is available for luncheons and evening celebrations and, having opened in the fall of 2016, is one of Sarasota’s newest event facilities. The 4,800 square-foot venue has 80 feet of glass windows that provide unobstructed bay and sunset views. This unique space features an outdoor balcony, theatrical lighting and modern interior design features. The interior can seat up to 300 guests and host up to 500 for receptions.

Here’s some great news for you and your guests! Book a holiday party during Selby Gardens' annual Lights in Bloom and your guests will also be able to enjoy an evening stroll through the Gardens’ magical holiday light display as well! Contact Amy Allen to host your event at Selby Gardens: 941-366-0007 x238 or email at This email address is being protected from spambots. You need JavaScript enabled to view it.
preserve 2Bay Preserve in Osprey
Bay Preserve is a waterfront oasis on Little Sarasota Bay protected by Conservation Foundation of the Gulf Coast. Michael’s On East is the exclusive caterer for this historic waterfront venue. The preserve features a performance pavilion, a large dock, a historic boathouse with a wildlife observation platform, and the 1931 Burrows-Matson House. It is listed on the National Register of Historic Places. This tranquil waterfront mansion and beautiful grounds serve as an ideal holiday party venue for special events. It’s a true oasis in Osprey, just minutes south of Sarasota. Contact Sam Valentin for more information about hosting your corporate event, dinner or wedding at Bay Preserve: 941-918-2100 or This email address is being protected from spambots. You need JavaScript enabled to view it..

Please Note: Limited dates remain available for the 2018 holiday season.

Be sure to contact Michael’s Events & Catering now: 941-366-0007, ext. 226.

Click here to request a proposal online.

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Michael's On East Competes in REEF’s 2018 Lionfish Derby Series

Lionfish derby 3 Madi ONeill Mote Marine Laboratory
Photo Credit: Madi O'Neill/Mote Marine Laboratory

The Michael's culinary team was delighted to join this year's competition at Mote Marine Laboratory & Aquarium, alongside several area chefs and colleagues who care about the marine environment - and appreciate great food!

Special thanks to Mote Marine Laboratory & Aquarium, Whole Foods Market, REEF (Reef Environmental Education Foundation) and all participating organizations who helped raise awareness about invasive species as part of the 2018 Lionfish Derby which concluded on Sunday, July 8.

One highlight to note in Mote’s full recap of the special event are the restaurant awards:

First Place: Chef Jamil Pineda of Michael’s On East, serving pan-roasted lionfish with date and roasted pine nut chutney, with curried shrimp bisque, beech mushrooms and garlic Swiss chard 

Way to go, Jamil, and kudos to Philip’s brother John Mancini of the Deep Sea Diner who took second place!  

The biggest winner of the weekend? The Gulf of Mexico! Thanks to six teams of divers who removed 545 invasion lionfish from the Gulf. 

According to REEF, lionfish are: 
1) Voracious predators being shown to eat native fish and crustaceans in large quantities, including both ecologically and economically important species like grunts, snapper, nassau grouper, and cleaner shrimp
2) Not known to have any native predators
3) Equipped with venomous dorsal, ventral and anal spines, which deter predators and can cause painful wounds to humans
4) Capable of reproducing year-round with unique reproduction mechanisms not commonly found in native fishes (females can reproduce every 2-4 days!)
5) Relatively resistant to parasites, giving them another advantage over native species
6) Fast in their growth, able to outgrow native species with whom they compete for food and space

Non-native marine fishes can pose a major threat to marine fisheries, habitats, and eco-system function. Click here to learn more. 

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