Mighty Mushroom Burger Recipe

Featured-Items-BlendedBurgerProject-JamesBeardOur team is honored to be the only Sarasota restaurant participating in this summer's Blended Burger Project™ organized by the James Beard Foundation. The James Beard Foundation’s Blended Burger Project™ is a movement that strives to make burgers better by blending ground meat with chopped mushrooms, creating a delicious patty that’s healthier for restaurant guests and more sustainable for the planet. The 2016 Blended Burger Project™ launched on Memorial Day continues through July. Vote-Now (Please help us put Sarasota on the map and vote once a day through July 31, 2016!) Chef Jamil has been receiving such great reviews about his special Blended Burger creation that we wanted to share the unique recipe! Blended Burger Project with Mushrooms - Michael's On EastMighty Mushroom Burger High Plains Ranch Bison, Chorizo Sausage & Beech Mushroom Burger, Porcini-Rubbed & Topped with Pan-Roasted Trumpet Mushrooms, Monterey Pepper Jack Cheese, Tomato & Sweet Onion Relish, Baby Romaine, Creole Mayo on Tom Cat Brioche Bun, Served with Truffle Fries & Housemade Ketchup Serves 6 For the Burger 2 lb Bison Ground Sirloin 1 lb Spanish Chorizo 1 lb Beech Mushrooms 4 oz Blended Oil Salt and Black Pepper to Taste Method In a large sauté pan over medium high heat, add the oil and mushrooms. Cook for about 4 minutes or until the mushrooms are thoroughly cooked. Season with salt and black pepper. Place mushrooms in a food processor for 45 seconds and set aside to cool down. In a mixing bowl, add the bison, chorizo and processed mushrooms and combine well. Portion into balls (~8 oz each) and mold then to burger patties. Place patties in the refrigerator for one hour to allow all the ingredients to settle. For the Porcini Rub 3 Tablespoon Sugar 1 1/2 Tablespoon Kosher Salt 7 Garlic Cloves, minced ½ Teaspoon Red Chili Flakes 1 ½ Teaspoon Cracked Black Pepper ½ cup Porcini Powder ½ cup Extra Virgin Olive Oil Combine all ingredients in a mixing bowl and set. For the Onion Relish 1 medium Spanish Onion, diced 2 Tablespoon Roasted Red Pepper 20 oz Extra Virgin Olive Oil 2 Tablespoon Chopped Parsley 1 Teaspoon Sugar 2 oz Olive Oil Method In a sauté pan over medium heat, sauté the onions with olive oil until they begin to brown. Add the sugar and cook until the sugar is dissolved. Once browned, set aside and allow to cool for one hour. Transfer the onions to a small bowl and add the rest of the ingredients. Mix well for assembly. For the Creole Mayo 1/4 cup Mayonnaise 1 Tablespoon Green Onions, minced 1 Tablespoon Fresh Parsley, minced 2 Teaspoons Sweet Pickle Relish 2 Teaspoons Creole (or other coarse-grained mustard) 1/2 teaspoon Hot Sauce Method Combine all ingredients in a bowl. Stir well and set aside for until the dish is ready to be plated.   For the Trumpet Mushrooms 6 large Trumpet mushrooms, thinly sliced 3 oz Olive Oil Salt and Pepper to Taste Method On a large sauté pan over medium high heat, sauté the mushrooms with oil, season with salt and pepper. Cook for 5 minutes until the mushrooms are semi-crispy. Set aside until the dish is ready to be plated. To Finish & Plate 6 Tom Cat Brioche Burger Buns (or your favorite buns) 6 Blended Burger Patties 6 Tablespoons Porcini Rub 6 slices Monterey Spicy Jack Cheese Sautéed Trumpet Mushrooms 1 large Tomato, cut into 6 thin slices 6 Tablespoons Onion Relish 6 leaves Baby Romaine Lettuce 6 Tablespoons Creole Mayo Method Heat the grill on high for about ten minutes. Place the burger patties on the grill and sear for 2 minutes on both sides. After cooking the patties initial four minutes (two minutes on each side), keep flipping every 40 seconds until you reach your desired temperature. (For medium-rare, Chef Jamil suggests three 40 second flips after the initial 2 minutes on both sides.) Add one tablespoon of porcini rub on all the patties and let cook for 30 seconds. Add the cheese and allow it to melt. Remove the patties and grill the buns for one minute. Place the buns on a large assembling platter, add the patties on the button part of the bun. Divide the trumpet mushrooms on each patty, top with one tablespoon of onion relish, one sliced tomato, lettuce and mayo on each burger.  Place the top of the bun to finish the “Mighty Mushroom Burger” and serve!      

Cocktail Recipe: Watermelon Mojito

Featured-Items-Kiera-WatermelonMojitoWe love publishing new recipes each month from the Michael's On East kitchen, but we know you are also "hungry" for some cocktail recipes from our mixologists behind the bar! (In fact, you may recognize Kiera behind the bar in the Lounge again these days. Congratulations to Kiera and her husband John on the birth of their son just a few months ago!)
Craft Cocktail Recipe: Watermelon Mojito 4 Mint Leaves 1 packet Sugar in the Raw 1 oz Fresh Pressed Lime Juice 2 oz Siesta Key White Rum (Macerated with Watermelon for 5 days!) 1 oz Fresh Pressed Watermelon Juice
Muddle mint with sugar and lime juice. Add ice, rum, and watermelon juice. Shake vigorously and pour into a Collins glass. Garnish with mint sprig and enjoy!

“Mighty Mushroom Burger Gets My Vote”

“Mighty Mushroom Burger gets my vote,” said radio host Melinda Lee in a recent TripAdvisor Review! Radio Host Melinda Lee and Michael Klauber in studio I have a radio talkshow and Michael's On East came to the studio and brought one of their Mighty Mushroom burgers which was part of the James Beard blended burger project… I am now spoiled forever! Its the best burger I have ever eaten in my entire life....I kid you not! Even if you aren't a mushroom fan you'll enjoy this moist and flavorful burger. because most rooms are just part of the blended burger experience… It's an amazing combo of ingredients you just have to try to enjoy! Originally part of a contest with the James Beard foundation I believe this burger has made it onto the permanent menu at Michael's… Or it should :-). Michael's… Is known in Sarasota as a special occasion dining experience from valet parking to top-level sommelier and an owner operator who is omnipresent. But don't think Michaels is just for special occasions… It's for any day of the week especially if you love a grazing type of experience. All of their appetizers are note worthy and in combination can make for an incredible eating experience. Or, if you love a good burger just go straight to the "mighty mushroom" and be done with it :-) like I do!

COVER MATERIAL: Mighty Mushroom Burger

Mighty Mushroom on Sarasota Herald Tribune Food Wine Our Mighty Mushroom Burger - debuted as part of the James Beard Foundation's Blended Burger Project™ on May 31 at Michael's On East - was featured on the cover of the Food & Wine section of today's Sarasota Herald-Tribune! Thanks to Brian Ries for giving our ingredient-packed burger a try:  "When I first saw all those toppings, I thought it would be too much. But it looks beautiful and, when you get a bite of the whole package, the combination is tasty, with hints of mushroom shining through all the toppings and sauces, hearty and filling but without the fat that is both the joy and sorrow in a regular burger. That's a problem if you want to eat a half-pound of meat, complete with salty juice running down your chin, but that's kind of the point of the Blended Burger Project. There are alternatives to the usual carnal feast on a bun that might satisfy your craving and taste great, all while increasing sustainability and keeping your arteries clear. Or clearer, at least. Eat the entire Mighty Mushroom Burger at Michael's and you'll feel satisfied. Better yet, you likely won't suffer that post-lunch bloat that calls more for a siesta than a productive afternoon at work." Click here to read the full June 8, 2016 article by Brian Ries. Click here to learn more about The James Beard Foundation’s Blended Burger Project™ and Michael's Mighty Mushroom Burger, available for a limited time on the Lunch and Lounge menu in the Restaurant. We'd appreciate you taking a moment to cast your vote for Michael's Mighty Mushroom Burger (daily through July 31, 2016).  (Please also use #BlendedBurgerProject and #MichaelsOnEast hashtags when sharing photos of your burger on social media so the Michael's team and see and share your pics!)  

Savor Sarasota Recipe: Swordfish Escabeche

RecipeChef Jamil is pleased to share another recipe from the Michael's On East kitchen. We invite you to try his presentation of Swordfish Escabeche on the Savor Sarasota Restaurant Week lunch menu, June 1-14, 2016 at Michael's On East. Spanish Point Swordfish Escabeche Sautéed Peppers, Onions, Green Olives, Capers, Tomatoes & Lime Juice Served with Crispy Yucca & Sweet Corn Salsa For the Escabeche Sauce ½ cup Champagne vinegar ½ cup tomato sauce ½ cup tomato ketchup 1 Tablespoon Sriracha 1/3 cup honey Salt and Pepper to Taste Method In a bowl, whisk all the Escabeche sauce ingredients together to incorporate. Taste and adjust seasonings, if desired. Set aside until the dish is ready to be served. For the Sweet Corn Salsa 3 large ears of corn 1 Tablespoon olive oil 1/4 red onion, diced 2 ripe tomatoes, seeds slightly removed and diced 1 jalapeño pepper, seeded and minced Juice of one lime 1/3 cup fresh cilantro, chopped Salt to taste Method Remove the husk and strings from the corn. Brush with oil and place the ears of corn on the grill for a little color, approximately 2-3 minutes, rolling to heat all sides. Once grilled, slice corn off the cob and add to bowl with remaining ingredients and stir. Taste and adjust seasonings as desired, adding more salt or lime juice for added flavor. Set aside until the dish is ready to be plated. For the Crispy Yucca 2 large Yuccas 1 Tablespoon Olive Oil ½ teaspoon Chili Powder 1 teaspoon Salt Freshly Ground Black Pepper, to taste Method  Preheat oven to 450 degrees F. Peel the yuccas with a vegetable peeler to remove waxy skin. Chop in half and then slice each half into fry-shapes (log style). Place sliced yucca into a large pot and filled with water. Heat on the stovetop until water comes to a boil. Allow to cook in boiling water for 10 minutes. Strain the yucca from water and rinse with cold water. Place the yucca in a large bowl and top with olive oil. Sprinkle with chili powder, salt and pepper and lightly toss to coat. Line onto a baking sheet (do not overcrowd) and bake for 15 minutes. Remove from oven and flip yucca fries. Return to oven and cook for an additional 15 minutes. Keep warm until the dish is ready to be plated. For the Swordfish 3 Swordfish Steaks, Roughly 3/4 Inch Thick 4 oz Olive Oil 1 Tablespoon Garlic, Minced 1 Cup of Julienned Red and Yellow Bell Pepper 2 Tablespoons of Grated Fresh Ginger 1 Tablespoon of Capers ½ Cup of Pitted Whole Spanish Green Olives 1 Large Julienned Red Onion 1 Large Tomato, Seeded and Julienned 2 Fresh Limes, Cut In Half For Garnish Salt and Fresh Ground Black Pepper Method Add 2 oz oil to a large heavy skillet over medium high heat. Add ginger, garlic and onions and sauté for until aromatics are fragrant. Add bell peppers and tomatoes and sauté for two minutes. Add the capers and olives. Pour Escabeche sauce over vegetables. While you prep and cook the fish, let the sauce simmer over medium heat until the sauce is slightly thickened. While the sauce is simmering, season swordfish steaks with salt and pepper. In a heavy skillet, add the oil and heat over high heat. Add the swordfish to the hot oil and cook 2 minutes on one side until golden brown. Turn the fish, add the Escabeche sauce on top and cook for an additional 2 to 3 minutes until the fish is thoroughly cooked. Serve immediately. To Plate In the middle of a large plate, place a piece of swordfish. Add the Escabeche sauce on top, place the yucca next to the fish, top with corn salsa and serve!      

Weddings & Special Events at Selby Gardens

Browse the Gardens’ Venues & Meet Michael’s Event Director on Saturday Mornings this Summer 9-11 a.m. Amy Donnellan Event Sales Director at Selby GardensWe are pleased to introduce Amy Donnellan who recently joined the Michael’s Events & Catering team in a new position dedicated to events at Selby Gardens! (Of course, the Michael’s team is proud to serve as the Gardens’ exclusive culinary partner.) Each Saturday morning, 9-11 a.m., brides-to-be (or event organizers) are invited to meet Amy at Selby Gardens for a self-guided tour of the property’s beautiful venues, to gain a general knowledge of the multiple event spaces and schedule personal consultations. If you are currently looking for a picturesque wedding ceremony or reception site offering unsurpassed service and cuisine, we invite you to simply meet Amy at the Gardens’ south gate entrance for this causal meet-and-greet and self-guided tour each Saturday morning this summer. No RSVP is required. Please contact Amy Donnellan directly with any questions regarding booking an event at Selby Gardens: via 941.366.0007, ext. 238 or This email address is being protected from spambots. You need JavaScript enabled to view it..

Sarasota Epicurean Adventure - June 2016

Savor Sarasota - Michael's On EastMichael's On East is thrilled to join forces with more than 60 area restaurants to offer Sarasota residents and visitors a true taste of the town this June! Visit Sarasota County's popular Savor Sarasota Restaurant Week returns, June 1-14, 2016, so be sure to make your reservations at all your favorite local restaurants! The Michael’s On East three-course Sarasota Epicurean Adventure dinner menu is available Monday through Saturday evenings for $29 per person, June 1-14, 2016. The two-course lunch offering features a choice of entrée and dessert for $15 per person and is available Monday through Friday, 11:30 a.m. to 2 p.m. Beginning on June 14 and continuing through July 2, Michael’s On East will extend the featured multi-course menus for $34.95 during dinner and $18.95 during lunch. Specialty wine pairings are also available through the entire month. SARASOTA EPICUREAN ADVENTURE - JUNE 2016    DINNER MENU Starters Myakka BBQ Ancho Chile Duck Tacos Jicama Slaw, Fresh Avocados & Roasted Tomato Salsa Served in Crispy Wonton Shells Bayside Blue Crab, Roasted Tomato & Jalapeño Bisque Roasted Corn & Avocado Salsa Dinner Entrées Ringling Rainbow Trout Roasted Yellow-Tomato Purée, Garlic-Scented Sautéed Baby Kale, Sunburst Baby Squash, Caramelized Pearl Onions & Crispy Salsify Turtle Beach Cornish Hen Sautéed Spicy Tasso Ham, Farro Piccolo, Black Rice & Scallions, Heirloom Cherry Tomatoes, Broccolini & Sangria Demi-Glace Siesta Skirt Steak Grilled Red Onions, Crispy Green Plantains, Jicama Slaw Horseradish-Parsley Mojo Desserts Brown-Butter Banana Cake with Sea Salt & Dark Chocolate Ganache Selby Passion-Fruit Tart with Torched Meringue LUNCH MENU Lunch Entrées Spanish Point Swordfish Escabeche Sautéed Peppers, Onions, Green Olives, Capers, Tomatoes & Lime Juice Served with Crispy Yucca & Sweet Corn Salsa Orioles Fried Chicken Sautéed Garlic-Scented Rainbow Swiss Chard, Spicy Tasso Ham, Farro Piccolo, Sweet Corn & Pickled Spring Vegetables Desserts Brown-Butter Banana Cake with Sea Salt & Dark Chocolate Ganache Selby Passion-Fruit Tart with Torched Meringue WINE PAIRINGS (Available for $5 each during lunch or dinner.) Chardonnay, Sean Minor, Central Coast, CA Garnacha "Old Vines", de Fuego, Calatayud, ES      

Michael’s Mighty Mushroom Burger in James Beard's #BlendedBurgerProject Contest

For Immediate Release 5-31-16 Media Contact: Jamie Jalwan 941-504-6162 / This email address is being protected from spambots. You need JavaScript enabled to view it. Michael’s Mighty Mushroom Burger Unveiled as Part of the #BlendedBurgerProject; Michael’s On East is the Only Sarasota Restaurant Participating in the James Beard Foundation Contest this Summer Blended Burger - James Beard FoundationThe James Beard Foundation’s Blended Burger Project™ is a movement that strives to make burgers better by blending ground meat with chopped mushrooms, creating a delicious patty that’s healthier for restaurant guests and more sustainable for the planet. Michael’s On East is the only Sarasota restaurant participating in the 2016 Blended Burger Project™ which launched on Memorial Day continues through July 31, 2016. Michael’s On East executive chef Jamil Pineda designed the Michael’s blended burger for the summertime campaign: The Mighty Mushroom Burger High Plains Ranch Bison, Chorizo & Beech Mushroom Burger Porcini-Rubbed & Topped with Pan-Roasted Trumpet Mushrooms, Monterey Pepper Jack Cheese, Tomato & Sweet Onion Relish, Baby Romaine, Creole Mayo on Tom Cat Brioche Bun Served with Truffle Fries & Housemade Ketchup "Our culinary team is constantly reinventing our restaurant menu - 30 years in the making! We pride ourselves on catering to our clientele’s sophisticated and ever-changing palates as well as introducing emerging food trends to our community. Our participation in the James Beard Foundation’s Blended Burger Project™ is another opportunity offer guests health-conscious dishes with bold flavor, " said Michael Klauber, co-proprietor of Michael’s On East. The “Mighty Mushroom Burger” will be available on the Lunch & Lounge menus at Michael’s On East through July 31, 2016. Guests are invited to vote online at www.jamesbeard.org/blendedburgerproject/vote based on creative use of mushrooms, flavor profile, and appetizing appearance. Members of the public can vote once a day for their favorite burger through July. Diners are also encouraged to use the hashtag #BlendedBurgerProject and #MichaelsOnEast when sharing photos of their burgers on social media. For more information regarding the Blended Burger Project, visit www.jamesbeard.org/blendedburgerproject. For more information about Michael’s On East or to make restaurant reservations, call 941-366-0007, ext. 224 or visit www.bestfood.com. About Michael’s On East Michael’s On East was founded on April 27, 1987. Located at 1212 East Avenue South in Midtown Plaza, the iconic restaurant is open for lunch 11:30 a.m. to 2 p.m. Monday through Friday, open for dinner 6 p.m. to close Monday through Thursday and 5:30 p.m. to close on Friday and Saturday. The restaurant is closed on Sundays, with the exception of Easter and Mother’s Day each year. The establishment is the winner of the 2009 Fine Dining Hall of Fame, and received their 27th consecutive AAA Four-Diamond Award in 2016. Michael’s On East is a contemporary fine dining restaurant featuring an extraordinary supper club atmosphere, inspired cuisine and an intimate piano bar. Michael’s On East Catering is Sarasota’s premiere caterer creating memorable events from candlelit dinners for two to dazzling galas for 1,000. Michael’s Wine Cellar hosts more than 1,000 International estate-bottled wines including more than 200 domaine wines under $20, boutique spirits and craft beers. Michael’s Wine Cellar is open Monday through Saturday, 10 a.m. to 6 p.m. For more information, call 941-366-0007 or visit www.bestfood.com.

Blended Burger Project - Michael's Mighty Mushroom Burger

Featured-Items-BlendedBurgerProject-JamesBeardMichael’s Mighty Mushroom Burger has been unveiled today as part of the James Beard Foundation's Blended Burger Project™. In fact,  Michael’s On East is the only Sarasota restaurant participating in the James Beard Foundation contest this summer! The James Beard Foundation’s Blended Burger Project™ is a movement that strives to make burgers better by blending ground meat with chopped mushrooms, creating a delicious patty that’s healthier for restaurant guests and more sustainable for the planet. The 2016 Blended Burger Project™ launched on Memorial Day continues through July 31, 2016. Of course, the Restaurant's one and only Chef Jamil designed our blended burger for the summertime campaign: Blended Burger Project with Mushrooms - Michael's On EastMighty Mushroom Burger High Plains Ranch Bison, Chorizo & Beech Mushroom Burger, Porcini-Rubbed & Topped with Pan-Roasted Trumpet Mushrooms, Monterey Pepper Jack Cheese, Tomato & Sweet Onion Relish, Baby Romaine, Creole Mayo on Tom Cat Brioche Bun, Served with Truffle Fries & Housemade Ketchup Talk about a perfect blend! This mushroom-packed burger is available on the Lunch and Lounge menu at Michael's On East through July 31. We also invite you to vote for Michael's On East online (by clicking here!) as the James Beard Foundation polls the most popular burgers based on a chef's creative use of mushrooms, flavor profile, and appetizing appearance. Please help us put Sarasota on the map and vote once a day through July 31, 2016. Please also use #BlendedBurgerProject and #MichaelsOnEast hashtags when sharing photos of your burger on social media so the Michael's team and see and share your pics! For more information regarding the Blended Burger Project, visit www.jamesbeard.org/blendedburgerproject. For reservations at Michael's On East, click here.

Recipe: Myakka BBQ Ancho Chile Duck Tacos

SavorSarasota-DuckTacosEnjoy another featured recipe from Chef Jamil! These Myakka BBQ Ancho Chile Duck Tacos are available for a limited time, on the 2016 Savor Sarasota dinner menu at Michael's On East.  Myakka BBQ Ancho Chile Duck Tacos Roasted Tomato Salsa, Fresh Avocado & Jicama Slaw Served in Crispy Wonton Shells Serves 4 For the Jicama Slaw 2 carrots, peeled and julienned 1 small jicama (about 1 1/4 lbs.), peeled and julienned 1 large red bell pepper, seeded and julienned ½ red onion, halved lengthwise and very thinly sliced lengthwise 6 tablespoons olive oil 6 tablespoons unseasoned rice vinegar 3 tablespoons fresh lime juice 1 tablespoon minced cilantro leaves (plus additional for garnish) 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon sugar Method Combine oil, vinegar, lime juice, minced cilantro, salt, pepper and sugar, in a small mixing bowl. Add vegetables, mix well, and let sit 15 minutes, stirring 2 or 3 times. Keep chilled unto ready to serve. For the Duck Leg Confit 4 duck legs with thighs 4 cups duck fat 3 tablespoons salt 4 cloves garlic, smashed 1 shallot, peeled and sliced 6 sprigs thyme Coarsely ground black pepper Method Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots and thyme plus a little pepper. Cover and refrigerate for 1-2 days. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — you should see just an occasional bubble — until the duck is tender and can be easily pulled from the bone, approximately 2-3 hours. Remove the confit from the oven. Remove the duck from the fat and debone the meat in nice chunks. Set aside until the dish is ready to be plated. (Suggestion: Save the fat for the next time you confit duck again. The fat can be  refrigerated if well sealed for about one month.) For the Ancho BBQ Sauce 2 dried poblano peppers (anchos) 4 roma tomatoes 2 cups of ketchup 1 cup sugar ½ red onion 6 garlic cloves 2 cups beer (as braising liquid) ½ teaspoon Ancho powder ¼ teaspoon cayenne ½ Tablespoon cumin 2 oz Steens cane syrup 1 oz Steens cane vinegar 1 Tablespoon brown sugar Method Toast anchos, place in bowl, cover with water till soft, remove seeds. Char the roma tomatoes, onions, and garlic. In a sauce pan over high heat, add the anchos, sugar, ketchup and the rest of the ingredients. Bring to a boil then simmer for 15 minutes. Process until smooth with a hand blender. Season to taste and set aside until the dish is ready to be plated. For the Roasted Salsa 8 plum tomatoes, halved and seeded 3 garlic cloves, peeled 1 small white onion, peeled and quartered 1 jalapeño pepper, halved and seeded 2 oz olive oil ½ cup chopped cilantro Juice of 3 fresh limes ½ teaspoon salt 1/8 teaspoon freshly ground black pepper Method Preheat the oven to 500°. Place first 4 ingredients on a baking sheet coated with cooking olive oil. Bake for 10 minutes or until charred (stir occasionally). Remove from oven and cool. Place vegetables in a food processor, and pulse 10 times, or until chunky. Place in a medium bowl, and stir in cilantro and the remaining ingredients. Cover and chill. For the Taco Shells 16 Wonton Skins 4 Cups Vegetable Oil Method Prepare 1.5 inch thick slices of alumnim foil and cut into three sections (to make squares). Fold each square back (approximately two-thirds) into very loose "sleeping bags.”  Place a separator - such as a butter knife - near the top edge of the wonton, and fold in half like a triangle. (The foil will help shape the taco form during frying.) In a sauce pot over high heat, add the oil. Gently place the wontons with the foil in the oil and cook until a nice brownish color. Be sure to allow the excess oil to run out when removing from the pot. (If it remains in the foil it will be difficult to take out.) For the Guacamole 4 Whole Ripe Avocados, diced small Juice of 3 Fresh Limes Salt to taste Method In a small bowl, mix all ingredients with a small spoon until the avocados becomes pasty. (Do not over mix, as the avocado should be chunky. Set aside until the dish is ready to be plated. To Finish & Plate In a medium sauté pan over medium high heat, add the duck and bbq sauce and cook until mixed well and hot. Place some a large spoonful of duck on the taco shell, add the guacamole, tomato salsa and jicama slaw. Enjoy! (Suggested serving: four tacos per person.)    

Savor Sarasota 2016

Savor Sarasota - Michael's On EastMichael's On East is thrilled to join forces with more than 60 area restaurants to offer Sarasota residents and visitors a true taste of the town this June! Visit Sarasota County's popular Savor Sarasota Restaurant Week returns, June 1-14, 2016. Be sure to make reservations now to enjoy a two-course lunch for $15 or three-course dinner for $29 at Michael's On East! SAVOR SARASOTA 2016 MENU - MICHAEL'S ON EAST DINNER MENU Starters Myakka BBQ Ancho Chile Duck Tacos Jicama Slaw, Fresh Avocados & Roasted Tomato Salsa Served in Crispy Wonton Shells Bayside Blue Crab, Roasted Tomato & Jalapeño Bisque Roasted Corn & Avocado Salsa Dinner Entrées Ringling Rainbow Trout Roasted Yellow-Tomato Purée, Garlic-Scented Sautéed Baby Kale, Sunburst Baby Squash, Caramelized Pearl Onions & Crispy Salsify Turtle Beach Cornish Hen Sautéed Spicy Tasso Ham, Farro Piccolo, Black Rice & Scallions, Heirloom Cherry Tomatoes, Broccolini & Sangria Demi-Glace Siesta Skirt Steak Grilled Red Onions, Crispy Green Plantains, Jicama Slaw Horseradish-Parsley Mojo Desserts Brown-Butter Banana Cake with Sea Salt & Dark Chocolate Ganache Selby Passion-Fruit Tart with Torched Meringue LUNCH MENU Lunch Entrées Spanish Point Swordfish Escabeche Sautéed Peppers, Onions, Green Olives, Capers, Tomatoes & Lime Juice Served with Crispy Yucca & Sweet Corn Salsa Orioles Fried Chicken Sautéed Garlic-Scented Rainbow Swiss Chard, Spicy Tasso Ham, Farro Piccolo, Sweet Corn & Pickled Spring Vegetables Desserts Brown-Butter Banana Cake with Sea Salt & Dark Chocolate Ganache Selby Passion-Fruit Tart with Torched Meringue WINE PAIRINGS (Available for $5 each during lunch or dinner.) Chardonnay, Sean Minor, Central Coast, CA Garnacha "Old Vines", de Fuego, Calatayud, ES      

Joe Micals Composes Score for Play

Featured Items - JoeMicalsPianoThat's right! Our own piano man has composed the score for a play, debuting this evening! Tonight at the Asolo Rep's Cook Theatre, "Sweeter Than Justice" will debut. We're always thrilled to enjoy new performances from our friends and partners in the arts and culture community, but this show is especially unique...Our own Joe Micals wrote the music for this heavy, dramatic original play written by Robert Lipkin. The play runs through May 22. Interesting Fact: It is the first dramatic play ever to have it's own score! Intrigue, violence and murder make this a very dark play. Joe says not to bring the kids, "It's not the "Sound of Music." Click here for online reservations and more details. Tickets are also available via phone through the Sarasota Ballet Box Office: 941-359-0099.

Pints for Play

Cheryl donates blood at Pints for Play Blood DriveOur assistant manager Cheryl Buchler made an important stop on her way to the Restaurant this morning... She donated blood as part of The Jones & Crane Show's 8th Annual Pints for Play blood drive supporting SunCoast Blood Bank. Way to go, Cheryl! Click here to learn more about the blood drive and view donation locations.

Summer Offerings for GCCC Members

EXTRA REWARDS FOR OUR MOST LOYAL GUESTS... Long-time Connoisseur Club members rejoice! This week marks the return of our Double Points Summer at Michael's On East and Michael's Wine Cellar!  GCCC Double Points It's back! We love providing our loyal GCCC members with even more rewards each summer. Beginning on Monday, May 9, enjoy bonus points as follows this summer: *Select Days for Double Connoisseur Club Points: Mondays, Tuesdays & Wednesdays during lunch and dinner at Michael's On East Thursdays at Michael's Wine Cellar New for this summer, GCCC members will also exclusively be offered half-priced bottles of wine on "Wine Lovers Thursdays" in the Restaurant. The Gulf Coast Connoisseur Club is a lifestyle rewards club for all who love great food, fine wine and world travel. Be sure to visit the all-new Connoisseur Club website at GulfCoastConnoisseurClub.com to check your points online, learn about participating venues and special offers exclusive to Connoisseur Club members. Click here to learn more about the program, sign-up as a new member or check your point balance online.  *Not valid in conjunction with special events or in combination with any other offer. Michael's special summer offerings are extended to GCCC members, May 9 - October 31, 2016. 

Mother's Day Cocktails

CocktailIf you are treating mom to brunch or dinner at Michael's On East this Mother's Day, be sure to offer her a specialty cocktail. (Haven't your heard the cliché joke, "You're the reason she drinks!") MOTHER'S DAY COCKTAILS Bloody Mary Stoli Vodka infused with Bacon & Jalapenos with Pink Peppercorns Blood Orange Mimosa Zardetto Prosecco with Fresh Squeezed Orange Juice & Blood Orange Purée Classic Mimosa Francois Montand with Fresh Squeezed Orange Juice East Avenue Shandy Goose Island IPA, Beefeater Gin, Grapefruit Juice, & St. Germain Elderflower Liqueur

Cooking Class with Chef Jamil at Publix

Publix-CookingClass-ChefJamil-ApronsIt doesn't happen often, but when this opportunity comes around, it's certainly a special treat! Michael's On East Executive Chef Jamil will be leading a cooking class at the Aprons Cooking School (Publix at University Park) in Sarasota at 6:30 p.m. on Thursday, May 19. Registration is $40 for this interactive cooking program. Click here to register online. Chef Jamil will be presenting the following menu: Moroccan Curried Shrimp and Scallops Pine Nut, Red-Yellow Pepper & Date Chutney, Curry Shrimp Bisque & Ginger Stir-fried Vegetables Seared Red Snapper Mariniére Crispy Bacon, Leeks, Fresh Tomatoes, Capers, Kalamata Olives & White Wine Garlic Cream Sauce Finished with Fresh Basil Mediterranean Seared Filet Mignon Crispy Baby Artichokes, Roasted Red Pepper, Confit Cherry Tomatoes, Asparagus Tips & Fontina Cheese Ginger Banana Flambé With Coconut Ice Cream

Mother's Day Menu at Selby Gardens

It's not too late to honor mom with a beautiful brunch along overlooking the Sarasota bayfront! Make reservations now to enjoy preferred seating in the (air conditioned!) Great Room at Selby Gardens. mothers-day-brunch-header Michael's Events & Catering looks forward to presenting a special menu: “Cuban Style” Salad with Romaine, Green Olives, Grape Tomatoes, Swiss, Parmesan & Garlic Oregano Dressing Fresh Mozzarella Balls, Grape Tomatoes, Purple Onions, Kalamata Olives & Basil with Olive Oil & Balsamic Vinegar Chinese Chicken Salad with Peanut Sauce Waffles with Warm Syrup, Strawberry & Blueberry Sauce & Whipped Cream Wild Mushroom Ravioli with Brown Butter, Sage & Cheese Classic Quiche Lorraine ~ Scrambled Eggs ~ Crisp Bacon Fresh Fruit Bowls ~ Plus Cookies & Cupcakes Michael's Famous Flank Steak Carved to Order! Offered with Horseradish Cream Sauce & Signature Rolls Click here for ticket details and reservations.

Spanish Epicurean Adventure

SpanishEpSteak_Dec14Join us in the Restaurant at Michael's On East in May 2016 for a Spanish Epicurean Adventure!

Three-Course Dinner: $34.95 Two-Course Lunch: $18.95

SPANISH EPICUREAN ADVENTURE 

DINNER MENU STARTERS A la Parrilla Shrimp Skewer Yellow Tomato Gazpacho & Spanish-Paprika Oil Costillas de Puerco Sofocado Smothered Pork Ribs with Sweet Onion, Roasted Piquillo Peppers, Pepperoncini & Grilled Baguette DINNER ENTREES La Sartén Black Cod Fingerling Potatoes, Piquillo Pepper & Fennel Salad, Baby Arugula & Lemon Vinaigrette Paprika-Rubbed Grilled Skirt Steak Rock Shrimp al Ajillo, Roasted Potato Spears, Grilled Trumpet Mushrooms, Oven-Dried Tomatoes, Onion, Parsley, Green Olive & Citrus Relish Pimento Pechuga de Pollo Chicken Breast with Candied Garlic, Lemon Zest, Bay Leaf, Sage, Sautéed Broccolini & Saffron Rice DESSERT Frozen Peach Sangria Raspberry Rioja Reduction Cantabrian Cheesecake & Red Berry Compote divider LUNCH ENTREES Paella ala Galicia Chorizo, Chicken, Baby Shrimp, Mussels & Saffron Rice Marinated Grilled Skirt Steak Sofrito Fingerling Potatoes, Sautéed Red & Yellow Peppers, Sweet Red Onion & Parsley Relish DESSERT Frozen Peach Sangria Raspberry Rioja Reduction Cantabrian Cheesecake & Red Berry Compote WINE PAIRINGS Albarino, Burgans, Rias Baixas Red Blend, Bodegas Carchelo, Jumilla Michael’s Epicurean Adventures present culinary journeys to a new destination each month. The Spanish Epicurean Adventure dinner menu will be available Monday through Saturday, May 2-31. 2016. The two-course lunch offering is available Monday through Friday, 11:30 a.m. to 2 p.m. Restaurant reservations are highly recommended. Please call 941-366-0007, ext. 224 or click here for online reservations.  

Cristal by the Glass

Champagne-CristalApril 27, 2016, marked the 29th anniversary of Michael’s On East and you know we love to celebrate! Co-proprietors Michael Klauber and Philip Mancini are inviting you to toast the beginning of the restaurant’s 30th year with a featured Champagne toast. Guests are invited to purchase Louis Roederer Cristal by the glass at Michael’s On East for $50 per glass. The sparkling wine famously known as “The Champagne for Tsars & Stars” was created in 1876 to satisfy the demanding tastes of Tsar Alexander II of Russia. “I’ve often been quoted as saying ‘Champagne isn’t just for special occasions. Champagne makes any occasion special,’” said Michael Klauber, co-proprietor of Michael’s On East. “But it’s always exciting to toast any occasion with an extra-special glass of bubbly – truly fit for a king! Philip and I invite our guests to join us soon to indulge with this legendary Champagne.” About Louis Roederer Cristal Since Champagne Louis Roederer’s founding in 1776, the Champagne House has been synonymous with the world’s greatest Champagnes. Cristal, the most famous wine produced by Champagne Louis Roederer, was created in 1876 to satisfy the demanding tastes of Tsar Alexander II. The emperor asked Louis Roederer to reserve the Champagne House’s best cuvée for him every year. To distinguish this cuvée, this exceptional champagne came in a flat-bottomed, transparent lead-crystal bottle. The new brand was named after this precious material, which is particularly transparent and luminous. Produced uniquely during the best years, Cristal is a remarkably balanced and refined champagne whose length is inimitable. It has a silky texture and fruity aromas, complemented by a powerful mineral quality with white fruit and citrus notes. Cristal is a wine that keeps well: it can be conserved for over twenty years without losing its freshness and character. For more information, visit www.louis-roederer.com.  

29th Anniversary & Cristal by the Glass

Michael’s On East Celebrates 29th Anniversary Today;
 Toasts the Beginning of the 30th Year with Cristal Champagne Offering by the Glass SARASOTA, FLA - Today, April 27, 2016, marks the 29th anniversary of Michael’s On East. Co-proprietors Michael Klauber and Philip Mancini are inviting guests to toast the beginning of the restaurant’s 30th year with a featured Champagne toast. For a limited time, guests are invited to purchase Louis Roederer Cristal by the glass at Michael’s On East for $50 per glass. The sparkling wine famously known as “The Champagne for Tsars & Stars” was created in 1876 to satisfy the demanding tastes of Tsar Alexander II of Russia. “I’ve often been quoted as saying ‘Champagne isn’t just for special occasions. Champagne makes any occasion special,’” said Michael Klauber, co-proprietor of Michael’s On East. “But it’s always exciting to toast any occasion with an extra-special glass of bubbly – truly fit for a king! Philip and I invite our guests to join us soon to indulge with this legendary Champagne.” Michael’s On East is located at 1212 East Avenue South, Sarasota, 34239. For more information about all offerings from Michael’s On East Restaurant, Wine Cellar and Catering Division, call 941-366-0007 or visit www.bestfood.com. About Cristal Louis Roederer Since Champagne Louis Roederer’s founding in 1776, the Champagne House has been synonymous with the world’s greatest Champagnes. Cristal, the most famous wine produced by Champagne Louis Roederer, was created in 1876 to satisfy the demanding tastes of Tsar Alexander II. The emperor asked Louis Roederer to reserve the Champagne House’s best cuvée for him every year. To distinguish this cuvée, this exceptional champagne came in a flat-bottomed, transparent lead-crystal bottle. The new brand was named after this precious material, which is particularly transparent and luminous. Produced uniquely during the best years, Cristal is a remarkably balanced and refined champagne whose length is inimitable. It has a silky texture and fruity aromas, complemented by a powerful mineral quality with white fruit and citrus notes. Cristal is a wine that keeps well: it can be conserved for over twenty years without losing its freshness and character. For more information, visit www.louis-roederer.com. About Michael’s On East Michael’s On East was founded on April 27, 1987. Located at 1212 East Avenue South in Midtown Plaza, the iconic restaurant is open for lunch 11:30 a.m. to 2 p.m. Monday through Friday, open for dinner 6 p.m. to close Monday through Thursday and 5:30 p.m. to close on Friday and Saturday. The restaurant is closed on Sundays, with the exception of Easter and Mother’s Day each year. The establishment is the winner of the 2009 Fine Dining Hall of Fame, and received their 27th consecutive AAA Four-Diamond Award in 2016. Michael’s On East is a contemporary fine dining restaurant featuring an extraordinary supper club atmosphere, inspired cuisine and an intimate piano bar. Michael’s On East Catering is Sarasota’s premiere caterer creating memorable events from candlelit dinners for two to dazzling galas for 1,000. Michael’s Wine Cellar hosts more than 1,000 International estate-bottled wines including more than 200 domaine wines under $20, boutique spirits and craft beers. Michael’s Wine Cellar is open Monday through Saturday, 10 a.m. to 6 p.m. For more information, call 941-366-0007 or visit www.bestfood.com. Media Contact: Jamie Jalwan | Michael’s On East 941-504-6162, This email address is being protected from spambots. You need JavaScript enabled to view it.