OCTOBER 2019: South African Epicurean Adventure

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Inspired by the biennial Gulf Coast Connoisseur Club journeys to Londolozi Game Reserve and celebrating this October's Safari Sarasota festivities, Michael's On East is featuring South African "Epicurean Adventure" lunch and dinner menus throughout October and November. Our culinary team is proud present authentic recipes from Londolozi's Chef Anna Ridgewell - all the way from South Africa!

So much about a country and culture is expressed through its cuisine, and South Africa is no different. The cultures that historically developed South Africa help to create a unique fusion unlike anywhere else in the world. The main influences include Dutch, French, Indian and Malaysian flavors and techniques.

The phrase, “South African cuisine” may spark intrigue or curiosity regarding its look, smell, or taste. If you’re unclear about what to expect, don’t worry because you’re not alone. The flavors and aromas of South Africa will lead you on your own amazing "culinary safari" - time and time again!

The culinary team at Michael’s On East is challenged to create new dishes inspired by the world’s most exotic destinations each month. Join us to experience ever-changing, palate-pleasing global cuisine with Michael's Epicurean Adventures. 

A two-course power 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. The three-course dinner menu is available Monday through Saturday evenings for $38.95 per person.

We invite you to enjoy special wine pairings for $8 per glass or $15 for the pairing. Available during Lunch and Dinner.

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

Click here to make a reservation


Lunch
CAPE MALAY PRAWN TACOS

Seared Malay-Spiced Tiger Prawns, Char-Grilled Tortilla, Fresh Avocado, Radishes, Charred Corn, Coriander & Malay Aioli

MIDDLE EASTERN CHICKEN SKEWER

Marinated Chicken Breast, Baby Spinach, Pickled Red Onion & Cherry Tomato Salad With Citrus Labneh, Pita Bread & Fresh Lime

Dinner
Appetizers
LONDOLOZI GORGONZOLA GNOCCHI

Tomato Concasse & Deep-Fried Basil

ROASTED CAULIFLOWER, CUMIN & DILL SOUP

Entrees

FENNEL-BRAISED PORK BELLY

Black Cherry Glaze, Roasted Sweet Potatoes & Baby Vegetables

CHICKEN MAKANI

Morel Basmati Rice, Tomato, Coriander & Red Onion Salsa, Raita & Roti Bread

DURBAN LAMB & YOGURT CURRY

Pine Nut & Herb Cous-Cous, Fresh Lime & Roti Bread

SEARED BLACK COD

Caper, Lemon & Fennel Hollandaise, Vanilla-Tossed Fresh Asparagus & Crispy Calamari

Desserts

LONDOLOZI MALVA PUDDING

Mango Crème Anglaise, Homemade Vanilla Ice Cream

WHITE CHOCOLATE, YOGURT, HONEY & THYME CHEESECAKE

With Londolozi “Crunchies” Crust

Wine

SAUVIGNON BLANC, BOUCHARD FINLAYSON, WALKER BAY, ZA 2017
PINOTAGE, MAN FAMILY WINES, COASTAL REGION, ZA 2017
 
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Recipe: Vegetarian Wild Mushroom Risotto

risotto

Our Executive Chef, Jamil Pineda, shared this recipe on Sarasota's Suncoast View on September 30, 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 dish available on the Restaurant’s NEW Vegetarian Menu.


Vegetarian Wild Mushroom Risotto

Ingredients for Vegetable Stock:
  • 1 tablespoon olive oil

  • 1 large onion

  • 2 stalks celery, including some leaves

  • 2 large carrots

  • 1 bunch green onions, chopped

  • 8 cloves garlic, minced

  • 8 sprigs fresh parsley

  • 6 sprigs fresh thyme

  • 2 bay leaves 

  • 1 teaspoon salt

  • 2 quarts water

Method:
  1. Chop vegetables into 1-inch chunks. (Remember, the greater the surface area, the more quickly vegetables will yield their flavor.)

  2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves.

  3. Cook over high heat for 5 to 10 minutes, stirring frequently.

  4. Add salt and water and bring to a boil.

  5. Lower heat and simmer, uncovered, for 30 minutes.

  6. Strain then discard vegetables. Set the stock on the side for the risotto.
Ingredients for Porcini Mushroom Broth:
  • 1 cup dried porcini mushrooms

  • 5 cups warm water, divided

  • 11/2 cups coarsely chopped red onion

  • 1 cup dry red wine

  • 1/2 cup coarsely chopped celery

  • 1/2 cup chopped shallots

  • 1/3 cup chopped carrot

  • 1 whole garlic head, halves 

  • 2 thyme sprigs

  • 1 flat-leaf parsley sprig 

  • 1 sage sprig 

 Steps for Porcini Mushroom Broth:
  1. Combine mushrooms and 2 cups water in a bowl; cover and let stand 20 minutes.

  2. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms.

  3. Place in a 3-quart saucepan; strain reserved liquid into the pan.

  4. Add 3 cups of water, red onion, and remaining ingredients.

  5. Bring to a boil over medium heat; reduce heat, and simmer, partially covered, 1 hour. Strain.

Ingredients for Garlic Butter:
  • ½ lb butter room temperature

  • 1 oz chop garlic 

  • 2 teaspoon cup chop parsley 

  • ½ teaspoon Tabasco

  • ½ teaspoon Worcestershire  

  • 1 oz shallot minced

  • ½ teaspoon key lime juice

Method:

Mixed all ingredients and store in a plastic container.

Ingredients for Risotto:
  • 24oz vegetable Stock

  • 8oz Porcini Mushroom Broth

  • 1cup Grated

  • 4oz tablespoons olive oil

  • 2 shallots, chopped

  • 1½ cup Arborio

  • 1/2 cup Pinot Grigio

  • 1-pound assorted wild mushrooms (Oyster, Shiitake, and Trumpet), sliced

  • 2 oz garlic butter

  • Salt and Pepper to taste

Steps for Risotto:
  1. In a sauté pan over medium-high heat and add the oil and mushrooms.(cook for about 2 minutes), then add the white wine and scampi butter and cook until wine is gone season with salt and pepper and set aside.

  2. Bring vegetable broth to simmer in a medium saucepan. Reduce heat to low; cover and keep broth hot.

  3. Add olive oil in a heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Then add rice and stir to coat.

  4. Simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently.

  5. Add remaining of both hot broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and the mixture is creamy. (about 20 minutes).

  6. Stir in parmesan cheese, mushrooms, divide the risotto among 4 pasta bowls, drizzle with aged Balsamic Vinegar then serve.

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New Vegetarian Options at Michael's On East

New Vegetarian Options at Michael's On East
Vegans & Vegetarians: Put down the boring “side salad” and walk away slowly...

Most vegetarians and vegans have a hard time eating out, especially when it comes to fine dining. At Michael’s On East, we strive to provide service with the guest’s experience in mind. We believe that fine-dining should be accessible and inclusive for all lifestyles. We’re constantly looking for ways to bring more flavor, innovation, and creativity to the Michael’s On East dining experience – and guest feedback comes first when we evolve our menus and develop new dishes. After listening to our guests, we have recognized the need for additional veggie-friendly items. 

We are proud to announce NEW vegetarian and vegan menu options are NOW available during lunch and dinner!

“My goal for this menu was to create dishes that you won’t be able to try anywhere else. Vegetarian and vegan foods don’t have to be boring. I wanted to make sure each of the new menu items offers the same level of excellence our guests know and love. It’s the uniqueness that makes this menu special.” - Michael’s On East Executive Chef, Jamil Pineda 

From comfort-foods to exciting new dishes for the adventurous foodie, everyone will find something to delight their tastebuds. 

                        Cauli steakHummus toastveggie signveggie bowl

New dishes include: (🌿- Vegetarian Ⓥ - Vegan) 

  • Roasted Red Pepper Hummus Toast Ⓥ 🌿
    • Grilled Red Onions, Hearts of Palm, Marinated Sun-dried Tomatoes, Avocado, Sweet Peas, Toasted Corn, on Olive Oil-Grilled French Bread Garnish with Tobacco Onion Rings and EVOO.
  • Sweet and Sour Cauliflower Bowl Ⓥ 🌿
    • Naked, Wild and Free Rice, Edamame, Pickled Ginger, Toasted Sesame Seeds, Sautéed-Brussel Sprouts, Sweet Chili Marinated-Heirloom Tomatoes, and Mote Marine Aquaponics Greens.
  • Red Quinoa, Young Watercress and Aquaponics Green Salad Ⓥ 🌿
    • Pickle Red Onions, Paprika Spiced Roasted Creamer Potatoes, Watermelon Radish, Roasted Yellow Beets, Toasted-Pine Nuts, Sumac-Spiced European Cucumbers, Crispy Shallots & Kumquat, and Mustard Vinaigrette.
  • Roasted Curried Cauliflower Steak 🌿
    • Butternut Squash Puree, Toasted-Pine Nuts, Fennel Scented Toasted Bread Crumbs, Hot & Sour Eggplant Salsa, Caramelized Endive and Micro Cilantro.
  • Mild Mushroom Risotto 🌿
    • Shaved Pecorino Cheese, & drizzled with Sabatino & Tartufi White Truffle Oil and 25-Year-Old Balsamic Vinegar.
  • Farm to Table Veggie Skewer Ⓥ 🌿
    • Forbidden Rice Hash, Thai Eggplant and Coconut Stew, Sweet Soy Caramelized Shallots & Mote Marine Aquaponics Greens.

Our guests have told us that they not only care about what they eat, they care about where the ingredients are sourced. We are proud to partner with many local farms to incorporate fresh local ingredients in our recipes, whenever possible. 

Below you’ll find some of the local farms we source ingredients from whenever available:

FARM TO TABLE SOURCES 

FARM

PRODUCTS

Jones Potato Farm, Parrish:

Red and White Potatoes

Creamers, Yukon Gold, Red and White Fingerlings, and Green Beans

Wiers Farm, Sarasota:

Bell Peppers, Hot Peppers, Cucumbers, Grape Tomatoes, Squash, and Zucchini

Daikin Dairy, Myakka:

Milk, Cheese, and Creamers

Goodson Farms:

Green Bell Peppers and Cucumbers

Pero Family Farms, Del Ray Beach:

Mini Sweet and Bell Peppers, Euro Cucumbers, Eggplant, and Green Beans

Fullie Fresh, Miami:

Sprouts

B&W, Fellsmere:

Arugula, Baby Spinach, Red and Green Watercress

Natalie’s Orchid Island, Ft Pierce:

Juice Varieties

Hearn Produce, Wimauma:

Bell Peppers, Cucumbers, Grape Tomatoes, Red and Green Cabbage

Santa Sweets, Plant City Branch:

Red and Gold Grape Tomatoes, Corn, Green, and Wax Beans

Pacific Tomato Growers, Palmetto:

Vine Ripe Tomatoes, Grape Tomatoes

West Coast Tomato, Palmetto:

Plum and Vine Ripe Tomatoes

Farm House Tomatoes, Lake Worth:

Baby and Full-Size Heirloom Tomatoes

Driscoll, Dover:

Blackberry, Blueberry, Raspberry, and Strawberry

Mack Farms, Lake Wales:

Red, White, and Yukon Potatoes

Duda Farms:

Radishes, Cilantro, Celery, Corn, and Broccoli

Utopia, Myakka:

Watermelon, Green Peppers, and Cucumbers

My Sweetest Honey, Sarasota:

Honey

Taylor & Fulton, Palmetto:

Tomatoes

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Recipe: Pan-Seared Golden Tile Fish

Recipe: Pan-Seared Golden Tile Fish

Our Sous Chef, Kory Minor, shared this recipe on Sarasota's Suncoast View on September 19, 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 dish available on the Restaurant’s Napa Valley Epicurean Adventure Menu.


Pan-Seared Golden Tile Fish

Ingredients for Fish:
  • 4-7oz portions of Golden Tile Fish

  • 3oz Olive Oil

  • Salt and pepper to taste

Steps for Fish:
  1. Het up a sauté pan on medium-high, add the oil.

  2. Season the fish with salt and pepper and let it sear until golden brown

  3. Flip the fish and place in a 400-degree oven for 6 minutes

Ingredients for Confit Fennel:
  • 1 Bulb of Fresh Fennel Cut in Wedges

  • 2 Cups of Olive Oil

  • 2 Cloves Garlic Peeled

  • 3 Sprigs of Fresh Thyme (per serving)

  • Salt and pepper to taste 

 Steps for Confit Fennel:
  1. On a small sauté pan add all the ingredients
  2. Cook on medium for 3 minutes with cover
  3. Place in a 300-degree oven and cook for 20 minutes or until the fennel is tender. Set aside for plate up
Ingredients for Creamer Potatoes:
  • 8 Creamer Potatoes (per serving)

  • 4oz Olive Oil

  • Salt and pepper to taste 

 Steps for Creamer Potatoes:
  1. Cut potatoes in half
  2. Add the rest of the ingredients and place on a sheet pan.
  3. Place pan in the oven at 450-degree until they are soft. 
Ingredients for Crispy Pancetta:
  • 1lb Pancetta Diced Medium

  • 1 oz Olive Oil

 Steps for Crispy Pancetta:

Place ingredients in a sauté pan on medium-low then add the oil and pancetta and cook until pancetta is golden brown and crispy.  

Ingredients for the Clam Chowder::
  • 2,  8-ounce bottles clam juice

  • 2 tablespoons (1/4 stick) butter

  • 1 cup chopped onions

  • 1 cup chopped celery (about 2 large stalks)

  • 1 bay leaf

  • 1 1/4 cups Heavy Cream

  • 1 teaspoon hot pepper sauce

  • 1 cup sweet peas

     

Steps for Clam Chowder:

  1. Melt butter in a heavy large pot over medium heat.
  2. Add onions, celery and bay leaf and sauté until vegetables softened (about 6 minutes).
  3. Add the clam juice, cream, and hot pepper sauce.
  4. Simmer chowder 5 minutes to blend flavors, stirring frequently.
  5. Add the peas simmer 1 minute.
  6. Season with salt and pepper 
To Plate:

Ladle 4 oz of chowder on 4 pasta bowls then place the potatoes in the middle and top with fish. Garnish with pancetta and Confit Fennel.

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Monday Happy Hour Supports All Heart Fund & Good Work Foundation!

Monday Happy Hour Supports All Heart Fund & Good Work Foundation!

We are pleased to announce the All Heart Fund & Good Work Foundation as our Charity Happy Hour Partner during the months of September and October.

The All Heart Fund was created by a local Sarasota family, in honor of their daughter to provide the resources and education necessary to enhance the lives of rural African families. It is a fundraising arm that supports the award-winning South African-based nonprofit, Good Work Foundation (GWF). Its purpose is to raise funds that create high-impact digital learning experiences for Africans living in rural areas, delivering skills that enable them to interact meaningfully with a digital world.

Since 2013,  the All Heart Fund in partnership with the Good Work Foundation has been able to help build five new schools that currently provide digital literacy access to over 7,000 South Africa school children and young adults each week!

Every Monday in September and October, Michael’s On East will donate 10% of beverage sales in the Restaurant’s Lounge to the All Heart Fund.

Rumor has it, the Lounge at Michael’s is the place to be on Monday nights.Great cause, fantastic food, creative cocktails… and 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 All Heart Fund & Good Work Foundation.
  • “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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SEPTEMBER 2019: Napa Valley Epicurean Adventure

SEPTEMBER 2019: Napa Valley Epicurean Adventure

You won’t want to miss our September Epicurean Menu featuring the delightful food & wine from Napa Valley! 

The phrase “Napa Valley” invokes images of endless vineyards and delicious wines. Although Napa Valley may be best known as one of the world’s premier wine regions, the gastronomy in the valley should not be overlooked.

Whether you’re looking for a Michelin-starred restaurant, French bistro, casual farm-to-table restaurant, or taqueria food truck, there is something for every palate and budget in Napa Valley. A special characteristic of the cuisine in this region is the shared reverence for local ingredients, which help support the area’s agricultural large industry.

Experience the Unforgettable Food & Wine of Napa Valley

This month’s Epicurean menu is handcrafted to offer guests the experience of traditional Napa Valley 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 Napa Valley 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, 11:30am to 2pm.

Did you know...? There are more than 420 physical wineries in Napa County, California with over 800 different wine brands. 

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

Grilled Oakville Culotte Steak

Pommes Frites, House-made Ketchup, Lemon-Onion & Parsley Relish, Chili-Roasted Plum Tomatoes & Heirloom Roasted Baby Carrots.    

Pan-Seared Scottish Salmon

Roasted Fingerling Potatoes, Thyme Confit Heirloom Tomatoes, Candied Fennel, & Lemon Beurre Blanc.

Dinner
Appetizers

Blue Crab Beignets

Black Bean Salsa, Asian BBQ Sauce, & Baby Arugula 

Ahi Tuna Poke Mini Tacos 

Shallots, Sesame Seeds, Soy Sauce, Avocado, Wakame Salad & Jicama Slaw on Wonton Shells

Entrees

Seared Golden Tilefish

Little Neck Clam Chowder, Confit Fennel, Roasted Creamer Potatoes, Sweet Peas & Crispy Pancetta 

Sous Vide Free-Range Chicken Breast 

Edamame, Shaved-Brussels Sprouts, Nueske’s Applewood Smoked Bacon, Red & Yellow Pepper Hash, Yukon Potato Gratin & Grain Mustard Beurre Blanc

Coriander-Crusted Pork Tenderloin

Sweet Corn Flan, Grilled Trumpet Mushrooms, Red Mole Sauce, Toasted-Almonds, Haricots Vert & Watercress Salad with Sweet Mirin Vinaigrette

Desserts

Fig & Honey Tart

Goat Cheese, Fresh Thyme & Orange Zest

Napa Cabernet Chocolate Molten Cake

Black Currant Coulis

Wine

Chardonnay, Pine Ridge, Carneros, Napa Valley, CA, 2015

Red Blend “The Shepherd”, Carneros, Napa Valley, CA, 2014

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Selby House Cafe Improvements For Enhanced Guest Experience

Selby House Cafe Improvements For Enhanced Guest Experience

If you have visited Selby Gardens since July 2019, you may have noticed the “pardon our dust” sign located just outside the historic Selby House. Wondering what’s happening behind all the drilling and dust? 

The Selby House, which was built in the early 1920s as Marie and William Selby’s original home on the property, is undergoing some exciting restoration and preservation efforts.  This project will ensure that this historic building is more resilient to hazardous winds and weather conditions. We at Michael’s On East are also taking this opportunity to improve Selby House Cafe’s kitchen facilities, resulting in an even better dining experience for Selby Gardens visitors.

In addition to the improvements in dining facilities at Selby Gardens, Michael’s On East is also planning an interior renovation to our flagship location on East Avenue in Sarasota. (Just around the corner from Selby Gardens!)  Currently slated for January 2020, these enhancements to the dining rooms at Michael’s On East deliver on our mission to offer the finest hospitality from the guest’s point of view. 

Midtown Plaza -- which houses the flagship Michael’s On East Restaurant and Ballroom, Michael’s Wine Cellar, and our Catering & Events division -- will also see significant changes in the near future.  Extensive exterior renovations to the entire Plaza are in the final design stages, which will ensure that Midtown Plaza & our facilities will continue to support our community’s needs for years to come. It is of the utmost importance to us that not only our dining guests but the guests of the myriad community events supported by our Michael’s On East family each year enjoy the best possible experience. 

Are there alternative options while Selby House Cafe is closed? 

Yes, food and refreshments are always nearby at Selby Gardens! The historic Carriage House is the temporary home of the delicious foods & beverages provided by Michael’s On East. The Carriage House offers a limited menu due to space constraints but options abound whether you’re looking for a healthy lunch, freshly-prepared snack or a delicious latte to sip as you stroll the grounds.  Construction is expected to finish sometime in early October. Follow along with construction updates on our Selby House Cafe Facebook Page!

                        201908 Selby House Cafe 1                    201908 Selby House Cafe 2                   201908 Selby House Cafe 4

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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: 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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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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Recipe: Flight Hors d’Oeuvres

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

Recipe: Pan-Seared Swordfish
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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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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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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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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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