Blended Burger Project 2019

Mighty Murph Burger

 

We’re excited to announce our participation in The James Beard Foundation and Mushroom Council’s 5th Annual Blended Burger Project

The Blended Burger Project™ is a nationwide contest from the James Beard Foundation challenging restaurant chefs to create a delicious burger using a meat patty cut with at least 25% finely-chopped fresh mushrooms.

Chef Jamil Pineda and his team created the "Mighty Murf Burger" to enter this contest.

MM Burger

   Mighty Murf Burger: Bison, Chorizo, & Beech Mushrooms with Porcini Rub, Monterey Pepper-Jack Cheese, Plum Tomatoes, Sweet Onion & Bacon Jam on a Brioche Bun.

  VOTE FOR THE MIGHTY MURF BURGER

  Why a Blended Burger? 

 The Blended Burger Project is an initiative to encourage chefs to create a healthier, more sustainable burger without sacrificing taste. This movement educates diners about the benefits of “The Blend” and the future of food. We wanted to challenge our wonderful team to develop a burger that makes a sustainable difference for our menu.

 

How you can vote and support the Blended Burger Project™:

  • Join us anytime through July 31st and try our blended creation.
  • Visit jamesbeard.org/blendedburgerproject to view the gallery of blended burger photos, and cast your vote for the blended burger that best represents the most creative use of mushrooms, best flavor profile, and most appetizing appearance.
  • Post your burger photos to social media with the hashtag #blended burger project to spread the word!                                                                             (Tag @michaels.on.east too!)

VOTE FOR THE MIGHTY MURF BURGER

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French Polynesian Epicurean Adventure - February 2019

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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

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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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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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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.

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