AUGUST 2019: Spain Epicurean Adventure

AUGUST 2019: Spain Epicurean Adventure

Our August Epicurean menu is a culinary exploration through all of the major regions of Spain! 

Spanish food is often recognized as one of the top cuisines in the world. We love it for its unbeatable combination of fresh ingredients and culinary traditions dating back hundreds of years. 

The food in Spain is as unique as it’s geography. From the countryside to the sprawling cities and coastal villages, Spanish food is about making the most of the best local produce. Each region and city boasts its own unique cuisine and flavors. 

However, no matter the region, Spaniards are proud of their Mediterranean diet and believe they have the healthiest foods in the world. A staple in any Spanish kitchen is an extra-virgin olive oil. It is widely used in almost every meal and not surprisingly, about 44% of all of the world’s olive oil is produced in Spain. 

Experience Spanish food full of flavor & character!

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

The three-course Spain Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person. 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 am to 2 pm.

Spain is the most widely planted wine-producing nation and the third-largest producer of wine in the world. You won’t want to miss the hand-selected wine-pairings for only $8 per glass or $15 for the pairing.

Gulf Coast Connoisseur Club members earn DOUBLE POINTS on the Spain menu on Mondays, Tuesdays, and Wednesdays!

Click here to make a reservation


Lunch

Churrasco a la Palomia

Spiced Grilled Skirt Steak with Roasted Piquillo Pepper, Pickled Hearts of Palm & Tomato-Infused Fava Bean Salad, Paprika Potato Hash & Jicama Slaw

Bocadillo de Bacalao

Crispy Flounder Sandwich with Serrano Ham, Bacon Onion Jam, Tomato, Marinated Olives, White Anchovy Salad, Baby Arugula, & Truffled Manchego Fries 

Dinner
Appetizers

Citrus Shrimp & Calamari Salad
Yellow Tomato Gazpacho & Watercress

Croquetas de Pez Con Escalivada

Swordfish & Seabass Croquettes, Roasted Eggplant, Piquillo Peppers, Red Onion Relish & Saffron Aioli

Entrees

Rape Envuelto en Jamón Serrano

Serrano Ham Wrapped Monkfish, Tomato Clam Sofrito & Roasted Creamer Potatoes

Arroz Con Pollo

Seared Chicken Breast, Roasted Piquillo Peppers, Pickled Hearts of Palm, Tomato- Infused Fava Bean Salad & Sweet Pea Risotto

Grilled Paprika-Crusted Pork Tenderloin

Fingerling Potatoes, Chorizo, Edamame, Pearl Onion Hash, Catalan Sauce, Yucca Frita & Grilled Red Onions

Desserts

Tarta de Santiago

Traditional Spanish Almond Torte  

Chef Ray’s Homemade Churros

Bittersweet Chocolate Dipping Sauce

Wine

Albarino, Columna, ES, 2016

(White Spanish Wine)

Monastrell, Casa Castillo, Jumilla, ES, 2015

(Red Spanish Wine) 

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SAVE THE DATE - Safari Sarasota 2019

SAVE THE DATE

2019 Safari Sarasota Events (October 24 - 26, 2019)

  • NEW! Thursday, Oct. 24, 2019 - A Conversation with Boyd Varty
    • Gifted storyteller, life coach, wildlife and literacy activist Boyd Varty, author of soon-to-be-released The Lion Trackers Guide To Life, will share lessons learned from the South African bush in an engaging and educational presentation. (Daytime event)

                                  

Watch Boyd Varty’s Ted Talk: “What I learned from Nelson Mandela” 

Watch Boyd Varty’s Talks at Google: “Cathedral of the Wild” 


  • Thursday, Oct. 24 - Interactive Cooking Dinner
    • Join us for an evening of South African food and friends featuring award-winning South African wines, an interactive safari-inspired dining experience with Africa’s top safari lodge chef, and a celebration of the All Heart Fund, a Sarasota-based initiative that is delivering education technology to rural, low-income South African school children.

 
                               

 


  • Friday, Oct. 25 - Bush Wine Dinner 
    • A magical evening under the banyans awaits you at Marie Selby Gardens, as Chef Anna presents a traditional South African bush dinner perfectly paired with South African wines. 

                     


  • Saturday, Oct. 26 - South African Wine Tasting
    • A casual, walk-about tasting with prized wines from Cape Winelands. The perfect finish to Safari Sarasota. 

                      


Safari Sarasota 2019 - FAQ’s

Q: What is Safari Sarasota? 

A: Safari Sarasota is a series of events inspired by the Gulf Coast Connoisseur Club travels through South Africa and a passion to support digital learning in rural areas of South Africa. 

These events are unlike any other in the county. Safari Sarasota brings people from all over the world together to learn about South African culture while supporting digital literacy in rural South Africa. Special guests Chef Anna Ridgewell from South Africa’s Londolozi Game Reserve and Wildlife/Literacy Activist, Boyd Varty will be traveling to Sarasota to support Safari Sarasota and the All Heart Fund. 

Q: When is Safari Sarasota? 

A: Safari Sarasota is a series of events that run the weekend of October 24th through October 26th.

Q: Who does Safari Sarasota Support? 

A: Safari Sarasota events benefit the All Heart Fund, which was created in honor of Leanna Knopik, a 16-year-old Sarasota native who passed away almost a year after visiting some of South Africa’s most remote communities. It was Leanna’s dream to support children and education in South Africa and over the last two years, the All Heart Fund, in partnership with the Good Work Foundation, has provided digital literacy access to over 1,500 South African school children per week.

Q: Where should I stay when visiting?

A: We are pleased to share our host properties offering special accommodations rates through the weekend of Safari Sarasota 2019. 

Mention “Safari Sarasota” and secure your room reservation now:

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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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Recipe: Tarta de Santiago

Tarta de Santiago

Our Pastry Chef, Ray Lajoie, shared this recipe on Sarasota's Suncoast View on August 8, 2019. Here's the complete recipe in case you missed the cooking segment, or simply join us at Michael's On East to enjoy this delicious Spanish dessert available on the Restaurant’s Spain Epicurean Adventure menu.


Tarta de Santiago

Ingredients:

  • 2 1/3 cups almond flour, or finely ground almonds

  • 6 eggs separated 

  • Zest 1 orange

  • 2 tablespoons almond liquor

  • 1 cup brown sugar

  • 1 teaspoon vanilla extract

Steps:

  1. Cream yolks and sugar until smooth then add all other ingredients to the yolks and sugar mixture, set aside.
  2. In another bowl, whip the egg whites until they form stiff peaks, fold into the yolk mixture in 1/3 at a time.
  3. Pour into a prepared 8-inch cake pan and bake at 350 degrees for 35-40 minutes.
  4. Let cool remove from pan dust with powdered sugar. Enjoy!
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Recipe: Rape Envuelto en Jamón Serrano

Rape-Envuelto

Our Sous Chef, Kory Minor, shared this recipe on Sarasota's Suncoast View on August 15, 2019. Here's the complete recipe in case you missed the cooking segment, or simply join us at Michael's On East to enjoy this delicious Spanish dish available on the Restaurant’s Spain Epicurean Adventure menu.


Rape Envuelto en Jamón Serrano

Ingredients for Fish:
  • 6-7oz portions of Fresh Monkfish

  • 12 thin sliced of Serrano ham

  • Salt and pepper to taste

Steps for Fish:
  1. Season the fish and sear to medium-rare.

  2. Let cool, then wrapped with ham.

  3. Bake for 5 minutes in a standard oven at 500-degrees or 5 minutes in a convection oven at 350-degrees.

Ingredients for Clams:
  • 30 littleneck clams (rinse very well)

  • 2 jalapenos seeded and julienne

  • 8 garlic cloves roughly chopped

  • 2 cups of chardonnay 

  • 2 yellow tomatoes

  • 2 red tomatoes

  • 2 fresh limes

  • ½ cup of virgin olive oil

  • ¼ cup blended oil

  • Salt and pepper to taste 

 Steps for Clams:
  1.  Chop the tomatoes roughly and set aside.
  2. Heat up medium-sized sauté pan, then add the blended oil, garlic, clams, and tomatoes.
  3. Cook for 4 minutes then add the wine and cover the pan until the clams open. (about 3 minutes)
To Plate:

In a small bowl place, 5 clams with sauce then place the fish on top. You can serve the dish with vegetables, rice, roasted potatoes or sautéd spinach.

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Recipe: Pineapple Tart Tartin

Pineapple-tart-tatin

Our Pastry Chef, Ray Lajoie, shared this recipe on Sarasota's Suncoast View on June 3, 2019. Here's the complete recipe in case you missed the cooking segment, or simply join us at Michael's On East to enjoy this perfect summer dessert available on the Restaurant’s Epicurean World Tour menu.

Click here to watch the full segment


 Pineapple Tart Tatin

Ingredients:

  • ¼ cup soft butter
  • 1 cup brown sugar
  • 1 sheet puff pastry
  • 1 ripe pineapple

Steps:

Peel the pineapple slice into 1-inch rings and remove the core.

Mix butter and brown sugar, spoon 2 tablespoons into each mold and top with a pineapple slice

Bake at 350 for 30 to 40 minutes until soft and caramelized.

Remove from the oven top with rounds of puff pastry return to the oven and bake until the pastry is golden brown.

Let cool serve with coconut lime sorbet.

Coconut Lime Sorbet 

Ingredients:

  • 2 cups simple syrup (bring equal parts of sugar and water to a boil let cool)

  • 4 cups unsweetened coconut milk

  • Zest of 1 fresh lime 

 Steps: 

Mix all together, chill and pour into ice cream machine.

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Recipe: Pompano Cabarian

Pompano Cabarian

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


 

Pompano Cabarian

Ingredients:

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

Steps:

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

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

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

Sauté green beans with garlic salt and pepper

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

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Monday Happy Hour Supports The Women's Resource Center!

Monday Happy Hour Supports The Women's Resource Center!

We are pleased to announce the Women’s Resource Center as our Charity Happy Hour Partner during the months of May and June!  

The Women's Resource Center is dedicated to providing direction to women of all generations by inspiring, educating and supporting them through life's transitions. The core of their mission is to provide counseling, education, and training which leads to emotional and financial fulfillment. WRC serves women and families at three Centers in both Sarasota and Manatee Counties.

Every Monday, July 1st through August 31st, Michael’s On East will donate 10% of beverage sales in the Restaurant’s Lounge to the Women's Resource Center.

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

Monday Night Lounge Offerings:
  • “All-Night” Happy Hour - This extended happy hour will feature happy hour specials from 5 pm - 9 pm, allowing guests to enjoy a glass of Michael’s Private Label Wines, select hand-crafted cocktails, domestic beers for $7 each Monday in support of the Women's Resource Center.
  • “Secret Word” Special - The worst-kept “secret” in Sarasota. Enjoy a free small plate of a lounge bite when you tell your server the secret word of the week. Follow us on Facebook to learn the secret word!
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JULY 2019: Singapore Epicurean Adventure

JULY 2019: Singapore Epicurean Adventure

If you're itching for your next Epicurean Adventure, visit Michael’s On East this July! We've created inspired island dishes from Singapore that you won't want to miss. 

Food is undoubtedly an important aspect of life in Singapore. In fact, asking “Have you eaten?” is a common greeting. The food culture of Singapore speaks to the fusion of cultures from all over the world. Singapore is a melting pot of cuisines, incorporating a rich heritage of dishes with Chinese, Indian, Malaysian and Indonesian influences. Noodles, rice, and seafood are said to be the three pillars of this fusion cuisine and our limited-time Epicurean menu reflects them. 

Explore Singapore's diverse and decletable dishes!

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

The three-course Singapore Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person. 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 am to 2pm.

Indulge in hand-selected wine-pairings for $8 per glass or $15 for the pairing.

Gulf Coast Connoisseur Club members earn DOUBLE POINTS on the Singapore menu on Mondays, Tuesdays, and Wednesdays!

Click here to make a reservation


Lunch

Coconut Chicken Noodle Bowl

With Tofu, Soft-Boiled Egg, Fresh Coriander, Tomatoes & Bean Sprouts in a Light Coconut Broth with Rice Noodles

Roti John Flounder Sandwich

 With Over-Hard Chicken Egg, European Cucumbers, Spicy Tomato Ketchup & Sautéed Onions on a French Baguette

Dinner
Appetizers

Curry Chicken Satay
With Spicy Peanut Sauce, Cucumber Salad and Pickled Carrots

Baby Shrimp Steamed Bun
With Shiitake Mushrooms, Red Onion, Fresh Coriander & Chopped Cashews
Topped with Lime, Soy & Chili Sauce

Entrees

Singapore Poached Cobia

With Garlic Scented Baby Bok Choy, Sweet & Sour Fish Lime Sauce, Julienned Peppers & Scallions

Sous-Vide Maple Leaf Farm Duck Breast

With Honey Soy Ginger Glaze, Sesame Forbidden Rice, Crispy Shallots & Pickled Napa Cabbage

Hoisin BBQ Pork Noodle Bowl

Poached Egg, Bean Sprouts, Caramelized Leeks, Scallions, Soba Noodles, Bird Chili, & Shiitake Mushrooms

Desserts

Squid Ink Chocolate Torte

With Caramelito Nougat, Cocoa Nib Brittle & Guava Caviar 

Creamy Coconut Rice Pudding

With Tropical Fruit Relish & Kaya Toast

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JUNE 2019: Savor Sarasota - World Epicurean Tour

JUNE 2019: Savor Sarasota - World Epicurean Tour

Travel around the world without leaving your table this June! (No passport necessary.)

We all love traveling. There’s sight-seeing, meeting new people, endless amounts of photos, but the best part of all (in our humble opinion) is the opportunity to explore new foods. Traveling somewhere new opens your eyes and taste buds to a whole new range of flavor profiles and ingredients that you would have otherwise missed out on.

If you’re itching for your next international adventure, visit Michael’s On East this June. We’re bringing dishes from around the world together on one menu. Discover new foods from exotic destinations such as France, Thailand, and Brazil.

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

Savor Sarasota with globally-inspired cuisine!

We are excited to be participating in Savor Sarasota again this year! It is a wonderful time to visit (or live in) the Sarasota area, especially if you love great dining. This annual culinary event offers many reasons to visit a massive roster of participating restaurants, each offering something delicious, including prix-fixe, multi-course menus.

Each month we offer a new destination for our prix-fixe Epicurean menu. This month, we are bringing the best flavors together during Savor Sarasota for what we like to call our  “Epicurean World Tour”.

The three-course Epicurean World Tour dinner menu is available Monday through Saturday evenings for $32 per person, June 1 - 14, 2019. The two-course lunch offering features a choice of entrée and dessert for $16 per person and is available Monday through Friday, 11:30 am to 2 pm.

Our international adventure doesn’t stop at cuisine. Indulge in hand-selected wine-pairings with Epicurean World Tour for $8 per glass or $15 for the pairing.

Click here to make a reservation


Lunch

Pan-Seared Swordfish - France

Meyer Lemon Couscous, Basil Pistou, Vegetable Broth & Salad Provencal

Spice-Grilled Skirt Steak - Brazil

Crispy Yucca & Rosemary Heirloom Tomatoes

Topped with Fried Egg & Brazilian Shallot & Parsley Relish

Dinner
Appetizers

Marseille White Onion Bisque - France

Crispy Onion Straws & White Truffle Oil

Shrimp Sahanaki - Greece

Tomatoes, Kalamata Olives, Capers, Gremolata Butter & Feta Cheese

Flambéed with Ouzo

Entrees

Sweet & Sour Crispy Yellowtail Snapper - Thailand

Baby Bok Choy, Toasted Cashews & Soy Ginger Sweet Chili Sauce with Jasmine Rice, Tempura Egg, Soy & Fresh Coriander

Thyme & Garlic Confit Leg of Duck - France

Flageolets in Thyme Jus, Roasted Pearl Onions, Cherry Tomatoes, Butternut Squash & Rainbow Swiss ChardSpicy Green Beans with Toasted Almonds & Fresh Cilantro    

Pork Two Ways - Deep South

Braised Pork Belly & Grilled Pork Tenderloin

Black Eyed Pea & Black Bean Hash, Criolla Salsa & Tostones

Desserts

White Chocolate Grand Marnier Bread Pudding

Pineapple Tart Tatin

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MAY 2019: Mexican Epicurean Adventure

MOE-May-Epicurean-mexico

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

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

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

Experience the vibrant & festive flavors of Mexico this month!

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

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

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

Click here to make a reservation.


 Lunch

Pan-Seared Chipotle BBQ Mahi Mahi

Tomato Arbol Chili Salsa, Housemade Guacamole,

& Red Bean Pozole with Crispy Corn Tortilla

Yucatan Carne Asada

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

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

Dinner
Appetizers

Mayan Tortilla Soup

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

Slow-Roasted Pork Tacos al Pastor

Shredded Pickled Cabbage, Grilled Pineapple, Añejo Cheese

and Tomato Arbol Chili Salsa & Fresh Cilantro

Entrees

Pescado a la Veracruzana

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

Crispy Tortillas, Avocado & Mexican Yellow Rice

Puerco Manchamanteles  

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

Spicy Green Beans with Toasted Almonds & Fresh Cilantro    

Oaxacan Style dos Pollo

Ancho BBQ Chicken Breast with Spicy Tomatillo & Avocado Sauce,

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

Desserts

Tres Leche

With Strawberry Sauce, Dulce de Leche Drizzle & Fresh Berries

Mexican Chocolate Flan

Mexican Chocolate-Baked Custard with a Burnt Sugar Caramel Sauce

Speciality Drinks

Champagne Margarita

Fresh Lime Juice, Tequila, Cointreau, Sparkling Wine

Red Sangria

Xioloca Grenache, Fresh Sliced Fruit, Brandy, Maple Syrup

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Recipe: Pan-Roasted Chilean Sea Bass

IMG_509_20190423-183152_1 Pan-Roasted Chilean Sea Bass

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


 

Pan-Roasted Chilean Sea Bass

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

Ingredients:

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

Method:

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

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

To Serve:

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

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Recipe: Flight Hors d’Oeuvres

Recipe: Flight Hors d’Oeuvres
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Recipe: Pan-Seared Swordfish

Recipe: Pan-Seared Swordfish
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Recipe: Pan-Seared Salmon

Milan Epicurean Salmon Pan-Seared Salmon
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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! 

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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.

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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

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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

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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

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