Magic & Learning under the Marulas

We love hearing about "Magic & Learning under the Marulas" in South Africa!  Our friends in South Africa recently sent a very special message to Michael & Terri Klauber and their close family friends the Knopiks.... Dear All Heart Team, AllHeartFund-JusticiaSchoolRibbonCuttingThere was a definite magic under the marulas in a small village called Justicia on Friday 18th March. For more than five years a dream has been waiting patiently here, ready to unfold when the time was right as proof that world-class digital learning is ready for all the world, even those quiet spots on the periphery that are often forgotten. Looking back on it, it was no coincidence that this special day took place in the same week as Leanna’s birthday. Good Work Foundation’s Justicia Digital Learning Campus on the border of the Greater Kruger National Park is now on the map. It is a space where the education technology revolution allows 70-year-old grandparents AND four-year-old preschoolers (and everyone in between) to plug in to a world of information that is theirs to access. Theirs to be immersed in. Theirs to learn from and participate in. For the All Heart Fund's part in helping us to create the very real magic under the marulas, we would like to say thank you. Along with Londolozi, Dulini Lodge, Rhino Africa and Airlink, it gives us great honour to add All Heart as a founding partner of this campus. With all of our love, The GWF Team Justicia Digital Learning Campus 1 For years, the Klaubers have dedicated their entire hearts to this project. Michael Klauber, co-proprietor of the restaurant and adjacent wine store, and his wife Terri traveled to Londolozi Game Reserve in 2011, 2013 and 2015 while leading exclusive journeys for the Gulf Coast Connoisseur Club in partnership with Admiral Travel International. Over the years, Michael and Terri fell more in love with the magical land trip-after-trip, and made special memories with family friends the Knopiks. In 2013, the All Heart Fund was established in honor of Leanna Knopik, Steve and Beth Knopik's daughter, a teenage resident of Sarasota, who passed away from a rare heart disease. After visiting Londolozi with her family, Leanna's dream was to provide support to schools in rural parts of South Africa. Featured-Items-All-Heart-FundThe 
All Heart Fund is managed within the Good Work Foundation, a nonprofit established in South Africa in 2006 which delivers 
digital-era literacy education and career-training to children and adults living in rural communities. The special 
“All Heart” program creates opportunities for students to travel to larger communities and cities for unique 
educational and leadership experiences, to connect with real-life businesses and support the creation of additional learning centers facilities. The Klaubers and Knopiks would like to thank all the Sarasota residents who have supported the All Heart Fund by attending Safari Sarasota Interactive Dinner Fundraising events over the past few years. Your generosity has helped the All Heart Fund's important contributions to this new rural school. The new Justicia Digital Learning Campus is situated under the marula trees at Madlala High School and endorsed by the Mpumalanga Department of Education. It has taken a lot of heart to make this facility a reality!  The campus will continue to prove that, using principles of education technology, it is possible to leapfrog rural educational challenges and deliver affordable digital learning to both adults and children living in isolated communities. Click here to learn more about the Justicia Digital Learing Campus launch. For more information about Good Work Foundation's digital learning campuses, visit www.goodworkfoundation.org. To experience the magic of South Africa as a Gulf Coast Connoisseur Club World Traveler, join the Klaubers for the next group departure in 2017.

Londolozi Crunchies

LONDOLOZI CRUNCHIES Buttery Coconut Bark with Rolled Oats The ultimate sweet on safari – and at the Gardens! Londolozi CrunchiesThe award-winning culinary team at Michael’s On East derives inspiration from around the globe. As we were planning the menu for the Selby House Cafe by Michael's On East, we knew our in-house Pastry Chef Catherine Tighe would be able to prepare ANY desserts we could dream up, but a familiar crunchie treat sounded just perfect. Since 2005, through special Gulf Coast Connoisseur Club journeys to South Africa, a unique exchange of Cape Malay recipes has graced Sarasota residents and visitors with distinct flavors created at the exclusive Londolozi Game Reserve and shared with Michael’s On East chefs! We hope you'll enjoy this special sweet “biscuit” (cookie), inspired by our friends in South Africa, during your next visit to Selby Gardens. If you are ready to join Michael & Terri Klauber and our partners from Admiral Travel International for the next Gulf Coast Connoisseur Club journey to South Africa, click here for details about the 2017 escorted departure.

Slider Trio Recipe

Jamil-Sliders-ABC7 Chef Jamil was invited to cook alongside the hosts of Suncoast View today! Tune in at 4 p.m. this afternoon on Sarasota's ABC 7 or click here to watch online. Here's the complete featured recipe if you'd like to prepare this creative Trio of Mini Sliders at home! Trio of Mini Sliders: Spicy Tuna with Wasabi Asian Slaw Curried Crab Cake with Chive & Garlic Aioli Bison Sirloin with Stone Grain Mustard, Caramelized Onion Relish & Moroccan BBQ Pork Belly on Challah Mini Rolls As prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the Restaurant’s Lunch Menu, April 2016. Trio of sliders Serves 4 For the Tuna 7oz Ahi Tuna Steak, Diced 1oz Fresh Grated Ginger 1 Jalapeno, Seeded and Minced 2oz Light Soy Sauce 1oz Chopped Fresh Cilantro 1oz Sriracha Sauce 4 Mini Slider Buns 1oz Blended Oil Method In a small bowl, mix all ingredients together except the buns and the oil.  Fold mixture into four patty cakes. In a sauté pan over medium heat, add the oil and sear on both sides - rare or to your desired temperature. Set aside for until the dish is ready to be plated. For the Wasabi Asian Slaw 2 cups Shredded Mixed Cabbage 1 Red Pepper, Seeded and Fine Julienne 1 Bunch Green Onions, Sliced 4 oz Mayonnaise 2 oz Rice Vinegar 1 tbsp Sugar Pinch of Salt 1.5 tbsp Wasabi Powder Method In a small bowl, mix all ingredients together. Allow mixture to sit for fifteen minutes so all the flavors combine well. Cut the buns in half, set the tuna and slaw in between and serve. For the Curried Crab Cakes ½ lb Crabmeat ¼ Red Onion, Diced ¼ bunch Parsley, Finely Chopped 4ozs Mayonnaise 1 tbsp Worcestershire 1 tbsp Cholula Hot Sauce 1 tbsp Curry 1 cup Panko Salt & Pepper 4 Mini Slider Buns ½ cup Blended Oil Method Add all the ingredients in a small mixing bowl except the breadcrumbs. Fold mixture into four patty cakes and crust with the Japanese breadcrumbs. In a sauté pan over medium heat, add the oil and sear on both sides until the cakes are golden brown. Set aside for until the dish is ready to be plated. For the Chive and Garlic Aioli (Makes ½ cup) 2oz Chive, Chopped 2 Garlic Cloves, Minced 1 large Egg Yolk 1 tsp Dijon Mustard 4 oz Blended Oil 2 oz Virgin Olive Oil Salt and Pepper to taste Method In a small bowl, whisk the egg yolk and mustard. Slowly drizzle in the oils, whisking continuously, until emulsified. Once the mixture reaches aioli consistency, carefully fold in the chives and garlic, then season with salt and pepper to taste.  Cut the buns in half, set the crab cakes and aioli in between and serve. For the Chopped Bison Sirloin 8 oz Bison Sirloin, Diced 4 oz Butter (Room Temperature) 2 oz Pork Belly or Bacon 1 oz Blended Oil 4 oz Moroccan BBQ Sauce (Recipe follows - or your favorite BBQ sauce!) 2 tbsp of Grain Mustard 2 tbsp Mayonnaise 4 tbsp Caramelized Onion Relish (Recipe follows) 4 Mini Challah Buns Salt and Black Pepper to taste For the Moroccan BBQ Sauce 2 ½ Cups Honey 1 Cup Rice Wine 1 Cup Ketchup ½ Cup Lemon Juice 2 Cinnamon Sticks – All Spice 5-Star Anise 1 tbsp Minced Garlic 1 tbsp Coriander Seed 1 tbsp Red Pepper Flakes 1 tsp Cardamom 1 tbsp Green Pepper Corns 1 tbsp Dried Lavender 1 tbsp Minced Ginger 1 tsp Whole Cloves 1 tsp Mace – Nutmeg ½ Cup Chopped Cilantro 1 tsp Salt Combine all ingredients, bring to a boil and simmer until reduced by half. Strain through Chinois and set aside. Caramelized Onion Relish 1 medium Spanish Onion, diced 2 tbsp Roasted Red Pepper 20 oz Extra Virgin Olive Oil 2 tbsp chopped parsley 1 tsp of 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. To Finish & Plate In a small cup, mix the mustard and mayo well. In a small bowl, mix the sirloin, butter, salt and pepper and fold in to four patties. In a sauté pan over medium heat, add the oil and cook the patties until they reach your desire temperature on both sides. Cut the rolls in half, set the burgers, mustard and mayo mix, pork belly, onion relish and bbq sauce in between and serve!  

Happy Hour Supports Circus Arts

Celebrate all night for a great cause! Sailor CircusBeginning on Monday, April 4 and continuing each Monday through June 2016, continue enjoying $5 happy hour specials (Michael's Private Label Wines, Draft Beers & Well Cocktails, 5-9 p.m. on Mondays) as we raise a glass in support of The Circus Arts Conservatory. The mission of The Circus Arts Conservatory is to engage and educate students using unique and innovative learning programs; to measurably improve the quality of life for individuals in care facilities; and to advance the extraordinary legacy and heritage of the circus. Click here to learn more about The Circus Arts Conservatory.  

Israeli Epicurean Adventure

-Israeli-EpicureanAdventure-MenuJoin us in the Restaurant at Michael's On East in April 2016 for an Israeli Epicurean Adventure! (Note: Michael extended the Baltimore Epicurean Adventure honoring the Orioles for a few "extra innings," so our Israeli Epicurean Adventure menu will begin on Monday, April 4.)

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

ISRAELI EPICUREAN ADVENTURE 

DINNER MENU STARTERS Lamb Kebab Halabi Israeli Cucumber & Tomato Salad Served with Riata Sauce Jerusalem Meze Tapas Pickled Vegetables, Charred Eggplant Salad, Jerusalem Hummus & Grilled Naan DINNER ENTREES Pan-Seared Scottish Salmon with Chraimeh Sauce Mujaddara Rice, Garlic-Scented Haricot Verts & Fresh Coriander    Roasted Apricot & Garlic Free Range Chicken Braised Carrots, Tomatoes, Turmeric & Green Peas, Paprika & Israeli Couscous Yemenite Braised Lamb Shank Fried Cauliflower, Chickpeas Stew & Fresh Parsley DESSERT Goat Cheese Crème Brûlée Honey Pistachios & Dates Lemon Poppy Seed Olive Oil Cake & Pomegranate Sorbet LUNCH ENTREES Pomegranate-Glazed Salmon Skewer Tabouleh Salad, Roasted Red-Yellow Peppers, Grilled Red Onions & Naan Harif Grilled Chicken Israeli Couscous Pilaf with Baby Kale, Sumac Onions, Riata Cucumber Sauce & Crispy Halloumi Cheese DESSERT Goat Cheese Crème Brûlée Honey Pistachios & Dates Lemon Poppy Seed Olive Oil Cake & Pomegranate Sorbet Michael’s Epicurean Adventures present culinary journeys to a new destination each month. The Israeli Epicurean Adventure dinner menu will be available Monday through Saturday, April 4-31. 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.  

Travel with the Klaubers

Each year, we invite you to travel with the Klaubers as part of the over-the-top Gulf Coast Connoisseur Club excursions to the world's greatest food and wine destinations! If you are considering an escorted trip, but don't have the pleasure of knowing Michael and Terri personally yet, here's a little background about your hospitable hosts! Meet Michael & Terri Klauber The Klauber family is known as exceptional hosts and experts in the world of hospitality! Michael Klauber is a seasoned, award-winning restaurateur and wine professional with over 30 years experience in all aspects the restaurant and retail wine & spirits industry. Terri & Michael Klauber - Photo Safari at LondoloziMichael and his wife Terri are avid world travelers and have hosted numerous in-depth culinary and wine-focused Gulf Coast Connoisseur Club. The annual Connoisseur Club trips, open to all current or future Club members, have explored the culinary landscape in South Africa, Chile, Argentina, Southeast Asia, the Baltic, Russia, France, Spain, Napa Valley and New Zealand, experienced the region’s most renowned wineries on each expertly-escorted trip. Michael is co-proprietor of Michael’s On East, Sarasota’s most renowned fine dining establishment, which is a member of The Fine Dining Hall of Fame by Nation's Restaurant News, Florida’s Trend’s Golden Spoon Hall of Fame member and Sarasota’s Only AAA Four Diamond Award Restaurant, a distinction the restaurant has held for 27 consecutive years. Michael's On East has received the award of excellence for the Wine Spectator for over 25 years. Michael is also co-proprietor of Michael’s Wine Cellar and MichaelsWineCellar.com one of the most respected wine and spirits retailers in Florida and online. He has been a professional wine judge for over 30+ years, participating in extensive tastings around the world. Michael was also co-founder of regional chapters of La Chaine des Rotisseurs, Chevaliers du Tastevin and the Commanderie de Bordeaux. Michael has helped to establish the Sarasota area’s largest wine and food festivals, serves on the board for Visit Sarasota County and is co-founder of the Sarasota-Manatee Originals, a group of more than 50 independent restaurants throughout Sarasota and Manatee Counties which encourages everyone to “Eat Like A Local.” Residents of Downtown Sarasota, Michael and Terri frequently lend their talents, hospitality and support to local nonprofit organizations and enjoy being part of such a thriving cultural community. The Klaubers are personally involved as volunteers with numerous community organizations; however, their true passion is helping friends and clients discover a passion for the culinary heritage of the world’s most exotic food and wine destinations. Join Michael and Terri on the Gulf Coast Connoisseur Club’s next journeys: Danube Discovery River Cruise (September 2016), The Wilds of Tanzania (June 2017) and A Taste of South Africa (June/July 2017).

Wine Dinner at Selby Gardens

Wines from around the world hand-picked by Michael, a remarkable menu designed personally by Phil, a picturesque bayfront garden prepared to host an extra-special wine dinner.... In just a few weeks! All are welcome to join us for the highly-anticipated "Garden to Plate" Wine Dinner hosted by Nora & Billy Johnson and Jenny & Ken Pendery on Thursday, April 28 at Selby Gardens. Click here for details and reservations. Garden to Plate Wine Dinner Menu Garden to Plate Wine Dinner at Selby Gardens HORS D’OEUVRES Key West Pink Shrimp Tomato, Roasted Onion, Goat Cheese Open Faced on Sliced French Bread Conch Fritters FIRST COURSE Roasted Golden & Chioggia Beet Salad Gorgonzola Dolce Spuma & Pistachio Vinaigrette SECOND COURSE Porcini-Rubbed Adena Ranch Carved New York Strip Grilled Shiitake Mushrooms, Roasted Baby Peppers & Chimichurri & Lemon-Oregano Fingerling Potatoes DESSERT Dark Chocolate Raspberry Tart & Grand Marnier Anglaise Click here for tickets. $150 per person (includes full bar and wine pairings) Be sure to make your reservation now as space is limited.

JNF Event Supporting Aleh Negev

We look forward to hosting the Sarasota Guardian of Israel Award Dinner on March 17. Please RSVP to attend this great JNF event in support of Aleh Negev. ALEH Negev–Nahalat Eran The innovative ALEH Negev-Nahalat Eran Rehabilitation Village, located in Israel’s southern region, is a multifaceted facility that provides young adults with multiple disabilities the opportunity to live a rich and productive life within a safe environment. Click here to view a featured video. At a Glance: 190 residents Young adults-age 50, and highly dependent children 230 staff members 4500 outpatient treatments annually 175 volunteers + hundreds of visitors throughout the year At Full Capacity: 230 residents 230 staff members 12,000 outpatient treatments annually Unique Features: Assisted-Living Apartment Units Vocational Workshop Center High Dependency Hospital Center Hydrotherapy Pool Safari Petting Zoo Horseback Riding Track Dental Clinic specially adapted for people with disabilities Therapeutic Gardens A village in every sense of the word, the facility is currently home to over 140 young people who are encouraged to develop a greater degree of independence in order to become productive members of Israeli society. It provides a continuum of residential care for children with severe disabilities as they grow from adolescents into young adults, and empowers them to interact with the outside world, develop a greater degree of independence and live quality lives while realizing their full potential. Quality of life issues have also been taken into consideration. The Village features large parks and lounge areas for the residents to enjoy as well as plenty of grassy areas adjoining the living quarters. At full capacity, the Village will also provide much-needed outpatient services to the 12,000 children and young adults living in the surroundings areas who, until now, had to wait several months for therapy sessions in the existing local medical center or travel up to four hours to medical centers in the Tel Aviv area. ALEH Negev also provides jobs to hundreds of area residents in a variety of fields, including education, rehabilitation, maintenance, administration, medicine, supportive care and more. The Village includes onsite cutting-edge therapy frameworks including a state-of-the-art Hydrotherapy Pool, Safari Petting Zoo and Therapeutic Horseback Riding Track. A $42 million dollar project, ALEH Negev-Nahalat Eran has connected Israeli government ministries, foundations, philanthropists and individuals worldwide in a project creating hope and flourishing opportunities for integration, understanding and acceptance of people with disabilities within society at large. ALEH Negev is the only facility of its kind in Israel, and is being closely studied by experts from around the world as the paradigm of excellence in rehabilitative care. A National Project for the State of Israel ALEH Negev-Nahalat Eran represents a unique achievement for the State of Israel. Its cutting-edge concept – empowering adults with severe disabilities to interact with the outside world and enjoy a real quality of life – has set a new benchmark in the field of special education and attracted the attention of experts across the globe. In June 2003, the State of Israel recognized the importance of ALEH Negev by declared it a national project. The Israel Lands Administration designated an area of 25 acres for the project, and the project was overseen by the Southern Development Authority in coordination with the ALEH organization. At the groundbreaking ceremony on June 12, 2003, Prime Minister Ariel Sharon praised the establishment of ALEH Negev and commented: “The location of the village – the city of Ofakim and the regional council of Merhavim – is just a hint of the tremendous latent potential of the Negev, which David Ben Gurion foresaw as the future of the State of Israel. Every new project built here utilizes this potential and is an expression of its contribution to the development of the area, to an increase in professional manpower, and to the creation of further employment opportunities.” Nahalat Eran The chairman of ALEH Negev is Major General (Res.) Doron Almog, an Israeli military hero whose severely disabled son, Eran, was ALEH Negev’s first resident. Eran was the spirit and inspiration for the founding of the Village which provided him with so much joy and love. Following his untimely passing in February 2007, the village was renamed ALEH Negev-Nahalat Eran, as a tribute and legacy to this amazing young man.

Holiday Brunches: Easter & Mother's Day 2016

Sunday Brunch Buffet Each year, Michael's On East opens its doors on just TWO Sunday mornings for luscious brunch buffets - on Easter Sunday and Mother's Day. 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. Be prepared to savor Michael's Famous Crab Cakes, Oysters Rockefeller and Veal Osso Bucco and enjoy Eggs Benedict along with memorable dishes, salads and sides including Smoked Salmon, Seafood Salads and Coffee-Rubbed Seared Tuna with Sesame Cabbage. Carving stations, complete with Slow-Roasted Honey Pineapple Glazed Bone-In Ham, plus omelet and pancake stations will top the bevy of hot and cold buffet items, plus legendary dessert creations.  (Menu is subject to change as our culinary team works until the very last moment to perfect each featured recipe!) Easter Sunday Brunch Sunday, March 27, 2016 10 a.m. to 2:30 p.m. Mother's Day Brunch Sunday, May 8, 2016 10 a.m. to 2:30 p.m. (Dinner reservations are also available on Mother's Day, 5-8 p.m.) Holiday Brunch Buffets: Adults: $48.95 Children ages 3-10: $19.95 Children under 2 years old: Free We recommend you secure your reservation early as these popular Sunday brunches typically sell-out each year (with good reason!). Please click here or call for reservations: 941-366-0007, ext. 224. Reservations are required and space is limited for these popular holiday brunches. (Menu is subject to change and a credit card is required to confirm your reservation for these special holidays.)  

"Shortstop" Salmon Recipe

Orioles BirdOrioles Bird"Shortstop" Salmon  Country-Style Grits, Roasted Pancetta, Sunburst Squash, Fennel Shrimp Bisque & Crispy Onion Straws As prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the Baltimore Epicurean Adventure lunch menu at Michael’s On East throughout March 2016. This special menu honors the Baltimore Orioles' Spring Training season in Sarasota!    For the Salmon and Squash  4 6oz Scottish Salmon 2 oz olive oil 1 cup of Sunburst Squash, cut in half Salt and Black Pepper to taste Method Preheat the oven to 350 degrees. Heat a medium sauté pan over medium high, add the oil. Season the salmon with salt and pepper and add to the pan (top down), and sear for one minute. Flip the salmon and add the sunburst squash around the salmon. Finish in the oven by cooking for four minutes. Set aside until the dish is ready to be plated.   For the Roasted Pancetta 1 lb Pancetta, diced into ½ inch chunks Method Preheat the oven to 400 degrees. Line a baking sheet with culinary parchment paper. Lay the pancetta on the paper. Bake 10 minutes or until desired crispness. Remove from the oven and place on paper towels to absorb any extra grease. Set aside until the dish is ready to be plated. For the Onion Straws 8 oz thinly sliced Yellow Onions, using a slicer or mandolin 1 cup Wondra Flour Salt for seasoning  Method Dredge the raw onion rings in Wondra flour. Shake off excess flour and fry until golden, season with salt, as desired. Set aside until the dish is ready to be plated.   For the Grits 4 cups Chicken Stock 3/4 teaspoon Coarse Kosher Salt 4 oz of Unsalted Butter 1 cup Coarse Stone-Ground White Grits 1 cup Whole Milk 1 cup of Grated Parmesan Method In a heavy saucepan, bring the chicken stock, salt and 2 oz of butter to a boil. Next add the grits gradually, stirring constantly with a fine wire whisk or wooden spoon. Reduce heat and simmer, covered, stirring frequently, until liquid is absorbed and grits are thickened, approximately 15 minutes. Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, approximately 10 minutes. Stir in remaining 1/2 cup milk, cheese and rest of the butter. Simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, approximately 35 additional minutes. Grits will have a soft, mashed-potato-like consistency. Set aside until the dish is ready to be plated. For the Shrimp Bisque 4 tablespoons (1/2 stick) Unsalted Butter, divided 1 1/2 pound Medium Shrimp (about 45), peeled, deveined, shells reserved 2 Bay Leaves 1 Fresh Fennel 2 Carrots, peeled, chopped 2 Celery Stalks, chopped 1 Medium Onion, chopped 1/2 cup Brandy 1/4 cup Long-Grain White Rice 2 tablespoons Tomato Paste 3 sprigs Fresh Flat-Leaf Parsley 3 sprigs Fresh Thyme Kosher Salt and Freshly Ground Black Pepper 1/2 cup heavy Whipping Cream 3 tablespoons Fresh Lemon Juice 1/4 cup finely Chopped Fresh Chives Method Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. (Shrimp stock can be made 3 days in advance.) Allow to cool slightly; chill uncovered until cold, then cover and keep chilled. Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, approximately 3-4 minutes. Add remaining 2 tablespoons of butter. Add carrots, celery and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes. Remove pot from heat and add brandy. Return pot to heat and stir until almost evaporated, about 2-3 minutes. Add rice and tomato paste and stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4-teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper, and stir remaining shrimp into bisque. Remove parsley, thyme and bay leaf. Working in batches, purée bisque in a blender until smooth. Pour through a fine mesh strainer and set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice then season to taste with salt and pepper. To Plate In a pasta bowl, ladle 4 oz of bisque, add two tablespoons of grits in the middle of the bowl, place the salmon on top of the grits. Place the pancetta and sunburst squash around the salmon. Garnish with onion straws and micro greens.

Baltimore Epicurean Adventure

Orioles Bird MichaelIn celebration of the Baltimore Orioles’ spring training season in Sarasota, Michael's On East is once again bringing back a “Crackerjack” Epicurean Adventure in March 2016.

BALTIMORE EPICUREAN ADVENTURE  (HONORING THE ORIOLES!)

DINNER MENU STARTERS Camden Yards Grilled Bratwurst Sliders Moroccan BBQ Pork Belly, Caramelized Onion & Roasted Red Pepper Relish & Crispy Potato Allumettes Lady Baltimore Blue Crab Chowder Tomato Broth, Blue Crab, Root Vegetables & Sweet Corn DINNER ENTREES Pan-Roasted Scottish Salmon Country-Style Grits, Roasted Pancetta, Sunburst Squash Fennel Shrimp Bisque & Onion Straws Fig & Espresso Braised Kobe Short Ribs Roasted Heirloom Carrots, Sautéed Rainbow Swiss Chard, Parsnip Purée & Chive au Jus MLB Home Run Brick Cornish Hen Sautéed Spicy Tasso Ham, Farro Piccolo, Black Rice & Scallions, Curried Apples & Pomegranate Citrus Gastrique DESSERT Home Plate Chocolate & Peanut Butter Mousse Roulade Brulee Banana & Concord Grape Syrup Ball Park Sundae Porter Ale Ice Cream, Chocolate-Covered Pretzels & Black Pepper Whipped Cream LUNCH ENTREES Keith Soft Shell Crab BLT Spicy Remoulade, Beefsteak Tomatoes, Three-Pepper Applewood Bacon, Baby Lettuces, on Eleven-Grain Bread, Served with Grain Mustard Slaw Chesapeake Fried Chicken Sautéed Garlic-Scented Rainbow Swiss Chard, Spicy Tasso Ham, Farro Piccolo, Sweet Corn, & Pickled Spring Vegetables DESSERT Home Plate Chocolate & Peanut Butter Mousse Roulade Brulee Banana & Concord Grape Syrup Ball Park Sundae Porter Ale Ice Cream, Chocolate-Covered Pretzels & Black Pepper Whipped Cream The celebrated restaurant will offer a three-course dinner menu featuring dishes inspired by the “Charm City” for only $34.95 per person as well as two-course Power Lunch version which includes a choice of entrée and dessert for only $18.95 per person. For a “Grand Slam” culinary adventure, guests are encouraged to add wine pairings for only $10 during dinner or $5 during lunch. Michael’s Epicurean Adventures present culinary journeys to a new destination each month. The Baltimore Epicurean Adventure dinner menu will be available Monday through Saturday, March 1-31. 2016. The two-course lunch offering is available Monday through Friday, 11:30 a.m. to 2 p.m. Baseball fans are invited to make restaurant reservations, by calling 941-366-0007, ext. 224 or clicking here for online reservations.  

Londolozi Celebrates 90 Years

LondoloziFrom the very first moment Michael & Terri Klauber stepped foot upon Londolozi Game Reserve, they fell in love with the land, the animals and the people of one of South Africa's most prized safari lodges. The year was 2011. The Klaubers were leading the annual Gulf Coast Connoisseur Club trip, and thanks to the exclusive access and expertise of Ryan Hilton, former Londolozi guide and Co-Proprietor of Admiral Travel International, the group first experienced Londolozi's special magic. That year, Michael provided a detailed account of their first visit in a guest blog. Flash forward a few years, and the Klaubers and Hilton have led Connoisseur Club trips every other year since, with each topping the last! So this week we are delighted to wish our friends at Londolozi a special congratulations as the property celebrates a milestone 90 years! Click here to view a remarkable video produced by their talented team. If you are ready to join the Michael, Terri, Ryan and the Varty family of Londolozi Game Reserve in South Africa, we invite you to join us as the Gulf Coast Connoisseur Club returns in 2017. Click here for details about the 2017 departure [caption id="attachment_3286" align="alignright" width="584"]Terri Klauber, Dave, Varty, Michael Klauber Terri Klauber, Dave Varty & Michael Klauber at Londolozi Game Reserve[/caption]   From miles away I called to you……as a longing for wildness. I called in the way the heart calls for freedom… I called you with the roar of a lion and like all true pioneers you answered by walking silently into the midst of my empty vastness. I gave you the shade of a tree to call home and a river to sing to. Here I grew you with sunlight and silence. I began to teach what it means to belong to a landscape. Even as you hunted I was watched you awaken to a deep truth of our oneness. Every year in the winter you came. I watched you grow. Those mud huts rose and the seasons welcomed you. I knew your grandfather and your father, your children and their children. I know all who have been drawn here before they arrive and long after they are gone. My resonance makes you the way you are. A steward of all things natural, a servant of trees and a custodian of wildness. I put in you the spirit of what we now stand for. As you partnered with me and worked on where cattle had stripped me bare I thanked you with plains of grass to welcome animals. What made you special was how deeply you could listen. In quiet moments I asked you to share me. Under my guidance the camps grew and the people came. You took the fences down and I thanked you with herds of elephants The mother leopard came from me to serve the vision. And she drew wonder from all corners of the world. I taught you to feel the unseen frequency of my love. And you made each safari a tribute to the depth of that feeling. Like a tide I flowed out through you and returned with a new vision. In sharing me with such authentic heart you have brought my essence to form…and as is co-creation my form has made your essence. You say we have been together for 90 years…. Yet in the faint dreamscape of the infinite everywhen I know us as……timeless. A place to inspire, A place to share a new vision for the earth A place for people and animals to be in harmony. I am a platform for advocacy and a level of consciousness. I am the restoration I am….. Londolozi. Written by Boyd Varty

27th Consecutive AAA Four Diamond Award

For Immediate Release: 2-24-16 Michael’s On East Honored with 27th Consecutive AAA Four Diamond Award;
 One of Two Restaurants in Florida to Receive Honor for More Than 25 Years Michael’s On East has been awarded its 27th consecutive Four Diamond Rating by AAA. Michael’s On East Co-Proprietors Michael Klauber and Phil Mancini accepted the award during a brief presentation the morning of Wednesday, February 24, 2016. Michael’s On East is the only Four Diamond Award restaurant in Sarasota, Fla. “Today we celebrated another milestone distinction as we honored Michael’s On East with yet another AAA Four Diamond Award. In fact, Michael’s On East is one of only two restaurants in the entire state of Florida to maintain the AAA Four Diamond status for 25+ years,” said Don Schwartz, Sarasota-Manatee field manager for AAA. Schwartz added that only 24 restaurants have held the Four Diamond status for 25+ years across the United States and Canada. The AAA Diamond Rating Process is North America’s premier restaurant rating program, performed each year by professionally-trained evaluators from AAA’s national headquarters. Only 2.5 percent of the nearly 30,000 restaurants rated are approved by the AAA Four Diamond list. “It’s hard to believe we are accepting this prestigious award for the 27th consecutive year! We truly value this important distinction from AAA,” said Michael Klauber. “We’re incredibly thankful for the opportunity to continue delivering culinary and service excellence to Sarasota residents, businesses, nonprofit organizations and visitors for nearly three decades. It is the enthusiastic support of our clients, community and internal team which makes leading our organization such a pleasure and motivates us to strive for even greater excellence each year.” AAA defines a Four Diamond restaurant as being geared to individuals in search of a distinctive fine-dining experience. Often orchestrated by an executive chef and an accomplished staff, menus reflect a high degree of creativity and complexity, using imaginative presentations to enhance high quality, market-fresh ingredients. The equally proficient service staff demonstrates a strong desire to meet or exceed guest expectations. A wine steward is typically available to provide menu-specific knowledge on wine selection. The ambiance is highly refined, comfortable and well-coordinated, incorporating quality materials and a variety of upscale design enhancements to give a first-class impression. There are no payments or membership dues associated with the AAA rating system to ensure objective and trusted reviews. 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. AAA-Award-Michael-DonSchwartz-PhilPhoto Attached:  Michael’s On East Co-Proprietors Michael Klauber and Phil Mancini accept the restaurant’s 27th consecutive AAA Four Diamond Award from Don Schwartz, Sarasota field manager for AAA, on Wednesday, February 24, 2016. (Left to Right: Michael Klauber, Don Schwartz, Phil Mancini) 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.

27th Consecutive AAA Four Diamond Award!

Michael's On East wins AAA Four Diamond Restaurant Award What an honor to be recognized as the "best restaurant in Sarasota" - again! Michael's On East Co-Proprietors Michael Klauber and Phil Mancini accepted the restaurant's 27th consecutive AAA Four Diamond Award from AAA's Don Schwartz yesterday morning. “It’s hard to believe we are accepting this prestigious award for the 27th consecutive year! We truly value this important distinction from AAA,” said Michael. “We’re incredibly thankful for the opportunity to continue delivering culinary and service excellence to Sarasota residents, businesses, nonprofit organizations and visitors for nearly three decades. It is the enthusiastic support of our clients, community and internal team which makes leading our organization such a pleasure and motivates us to strive for even greater excellence each year.” AAA-Award-Michael-DonSchwartz-PhilMichael’s On East is the only Four Diamond Award restaurant in Sarasota, and one of only 24 restaurants across the United States and Canada that have held the Four Diamond status for 25+ years! We snapped another photo yesterday morning when Don Schwartz of AAA stopped by the Restaurant to present Michael and Phil their newest accolade! The AAA Diamond Rating Process is North America's premier restaurant rating program, performed each year by professionally trained evaluators from AAA's national headquarters. AAA defines a Four Diamond restaurant as being geared to individuals in search of a distinctive fine-dining experience. Often orchestrated by an executive chef and an accomplished staff, menus reflect a high degree of creativity and complexity, using imaginative presentations to enhance high quality, market-fresh ingredients. The equally proficient service staff demonstrates a strong desire to meet or exceed guest expectations. A wine steward is typically available to provide menu-specific knowledge on wine selection. The ambiance is highly refined, comfortable and well-coordinated, incorporating quality materials and a variety of upscale design enhancements to give a first-class impression. There are no payments or membership dues associated with the AAA rating system to ensure objective and trusted reviews.      

Garden to Plate Wine Dinner - POSTPONED

UPDATE (2/22/16): Please note the "Garden to Plate" Wine Dinner at Selby Gardens has been postponed due to weather. Please visit www.selby.org for more information about additional events.

Garden to Plate Wine Dinner Menu Garden to Plate Wine Dinner at Selby Gardens HORS D’OEUVRES Key West Pink Shrimp Tomato, Roasted Onion, Goat Cheese Open Faced on Sliced French Bread Conch Fritters FIRST COURSE Roasted Golden & Chioggia Beet Salad Gorgonzola Dolce Spuma & Pistachio Vinaigrette SECOND COURSE Porcini-Rubbed Adena Ranch Carved New York Strip Grilled Shiitake Mushrooms, Roasted Baby Peppers & Chimichurri & Lemon-Oregano Fingerling Potatoes DESSERT Dark Chocolate Raspberry Tart & Grand Marnier Anglaise Click here for tickets. $150 per person (includes full bar and wine pairings) Be sure to make your reservation now as space is limited.

Recipe: Salmon with Citrus Beurre Blanc

French-SalmonBlack Pepper Corn-Crusted Scottish Salmon Fennel-Onion Confit, Roasted Fingerling Potatoes & Citrus Beurre Blanc

As prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the French Epicurean Adventure lunch menu at Michael’s On East throughout February 2016. Serves 4 For the Salmon 4 7oz Scottish Salmon 2 Tablespoon of Freshly Ground Black Pepper Kosher Salt 3 oz Olive Oil Method Preheat the oven to 350 degrees. In a sauté pan over medium high, add the oil and heat until it begins to smoke. Season the salmon with salt and crust the top with black pepper. Place the salmon with crust down on the pan and cook for 1 minute. Turn the salmon and finish cooking in the oven for 4 minutes (for a medium temperature). Set aside the salmon until the dish is ready to plate. For the Roasted Fingerling Potatoes 1 lb. Fingerling Potatoes, Thinly Sliced Lengthwise (about 1/8-inch thick) 3 Tablespoon Olive Oil 1 1/4 Teaspoon Kosher Salt 1/2 Teaspoon Freshly Ground Black Pepper Method Position a rack in the center of the oven and preheat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, toss the potato slices with the oil, salt and black pepper; then spread the potatoes flat on the baking sheet. Bake the potatoes, turning after 10 minutes, until they brown and start to crisp, approximately 25 to 30 minutes. Set aside the potatoes until the dish is ready to plate. For the Citrus Beurre Blanc 1 Shallot, Minced 1 Cup White Wine 3 oz Champagne Vinegar 1 Cup Heavy Cream 1 lb Unsalted Butter, cut into cubes 4 oz Key Lime Juice Salt and Pepper to taste Method In a sauté pan, simmer the shallots, wine and vinegar, until reduced. Add cream and cook until thickened. Incorporate the butter with a whisk until fully emulsified. Season with salt and pepper to taste, add the key lime juice, stir and simmer for 2 minutes. Set aside until the dish is ready to plate. For the Fennel-Onion Confit 2 Medium Fennel Bulbs 1 Medium Spanish Onion ½ Cup Olive Oil ¼ Teaspoon Fresh Crack Black Pepper ¼ Cup Vegetable Stock Kosher Salt to Taste Method Slice the fennel and onion vertically into long strips, approximately 1/2 -inch thick. In a large heavy pan, heat the olive oil. Add the onion and sauté‚ over medium-high heat until it begins to brown, approximately 5 minutes. Reduce the heat to low. Add the fennel, salt and pepper. Partially cover the pan with a lid. Stir once or twice, adding the stock and cook until the fennel is soft and brown, and the onion slightly caramelized, approximately 15 minutes. Remove the fennel-onion mixture from the heat and set aside until the dish is ready to plate. To Plate On a plate of your choosing, place a small ladle of beurre blanc and spread all around the plate covering the inside the rim. Place a portion of the fingerling potatoes in the middle of the plate, add the salmon on top of the potatoes. Top with the fennel-onion confit and garnish with micro greens, if desired. Serve and enjoy!        

Reviews of Michael's On East

Reviews of Michael's On East, Catering, Wine Cellar in Sarasota Thanks to each of you who took the time to share some "love" with our team by sending a personal note or posting an online review this past month. Do you have information you'd like to share regarding a recent experience with the Michael's team? Please take a moment to contact our management team, or submit a review on Open TableYelpTrip AdvisorGoogle Reviews, or your preferred network of choice. Here's a selection of guest comments about Michael's On East, Michael's Wine Cellar and Michael's Events & Catering in January 2016:
“Don't miss the lobster pot” Dined on January 1, 2016 / OpenTable Review The lobster pot dinner on Fridays is well prepared and an excellent value. “Great Find” Dined on January 7, 2016 Very good menu selection, excellent food quality and taste. Our server Jason was very knowledgeable and attentive James the sommelier gave us excellent wine advice and finally Michael, the owner makes sure he shares few minutes at every table. "Excellent food, superb wine list." Dined on January 9, 2016 / OpenTable Review I took my husband to Michael's for his birthday.We had the best meal we've eaten in many years.We shared Hoisin duck and vegetable rolls and a Michael's salad as appetizers. Delicious. For entrees: my husband had the prime rib - and proclaimed it the best he'd ever had. I had the lemon-grass grilled tuna, which was also delicious. The restaurant surprised us with chocolate cake for dessert - I thought I was too full to eat anything else - but managed to 'force down' a few mouthfuls of a very tasty dessert! Michael's wine list is incredible - by far the most extensive we've seen since we moved from London. It took several minutes just to examine the various varieties of wine on offer - and the inclusion of wines from South Africa and Argentina, as well as an excellent selection of French and US labels, was most impressive.We had a glass of Roederer champagne to begin, then I had a glass of Ramey chardonnay and my husband had Franciscan cabernet. The bill was pricey - but we had expected that, and felt that we definitely received value for money. The service, Kevin was our waiter, aided by Devin, was also excellent - efficient but not overly obtrusive. We will most definitely be back!! (as soon as our credit card recovers!). “Wonderful special occasion dining experience” Dined on January 15, 2016 / OpenTable Review We planned this for a special birthday and it was.We dined on a Friday evening and were able to enjoy a lovely Lobster Pot dinner. My husband ordered the duck which was done to perfection. He said it was prepared exactly as duck should be. Overall a lovely evening made memorable by the attentive staff and exceptional dining. “5-Star Excellence” Dined on January 16, 2016 / OpenTable Review Never disappoints! The food is always exceptional and the staff knowledgeable and ready to please. We ordered their monthly "epicurean" special and it was outstanding. If you've never been, what are you waiting for?!
THANK YOU NOTES FROM CATERING CLIENTS Dear Ngoc and Phil,Thank you so much for all you did to help make Judy’s 75th birthday party such a success. She had so much fun and so did everyone that attended. It was wonderful working with you guys again - I definitely miss you and hope we will be working together a lot more in the future. Ngoc, a special thank you to you for all of the preliminary work you did and for making the process so easy on everyone. Please extend my thanks to Tracey as well - she was as usual great and on point.Always such a pleasure to work with.Thanks again and I hope to see you again soon. - Catering Client Thank You Note, January 3, 2016 Dear Ngoc and Phil, Everything was fabulous, delicious, and terrific. We did have a lot left over- still munching. We hope your holiday was wonderful. - Catering Client Thank You Note, January 4, 2016 The After Concert Party was wonderful. Tina and the MOE crew were great— they made our guest’s evening. They were so professional and helpful and it is making my job easier. - Thank You Note from Sarasota Orchestra, January 11, 2016
We were delighted with the rehearsal dinner. The food was great and the staff helpful and accommodating. Of course, everyone was amazed by the desserts! We all had a wonderful time. Thanks for everything! - Catering Client Thank You Note, January 11, 2016
Hello Ngoc, Thank you so much for your note! Michael's is awesome and Yetti is the best!! P.S. Cloe makes my job so enjoyable! It is a pleasure to work with her.What an asset! - Catering Client Thank You Note, January 20, 2016 The Wedding Shower was excellent. Cloe, James and his colleague did an outstanding job. Melissa and I appreciate the quality of food and service. - Catering Client Thank You Note, January 25, 2016 The event was wonderful. Tina and her staff did a great job, and were quick to offer a place setting to me and my assistant after deciding to eat at the registration table.Thank you! - Catering Client Thank You Note, January 28, 2016
As always, the food and service was perfect. I wish we could do everything there with you. - Catering Client Thank You Note, January 28, 2016
Everything was wonderful last night. Henry and the MOE crew did a fabulous job-- the evening was flawless (event wise). My compliments to the professionals (who kept our guests) happy. Double kudos to the kitchen staff as well. We received many compliments on the meal. - Thank You Note from Sarasota Orchestra, January 28, 2016
Everything was perfect as usual; Jimmy and Antoine did a superb job. Thank you. - Catering Client Thank You Note, January 29, 2016 The event last night was wonderful – your venue is beautiful and the staff was very attentive and helpful.We will be sure to be in touch for our next event! - Dow Wealth Management, January 29, 2016 It was an exceptional day, Ngoc! Everything was perfection! I even really enjoyed the dessert tray, which I did not expect. Every morsel of the lunch was delish and the staff was outstanding, as usual! - Catering Client Thank You Note, January 31, 2016
 

French Epicurean Adventure - February 2016

 

February 2016: French Epicurean Adventure

FrenchMenu French Cuisine in February Michael’s Epicurean Adventures present culinary journeys to a new destination each month. Throughout February 2016, the culinary team at Michael’s On East invites guests to take an “Epicurean Adventure” to one of the most romantic countries on the globe: France. Note: Epicurean Adventure menus are NOT available on holidays including Valentine's Day.
LUNCH MENU LUNCH ENTREES Pan-Seared Prosciutto de Parma Sandwich Fresh Tomatoes, Baby Arugula, Gruyere Cheese & Onion Jam Served with Truffled Allumettes Black Pepper Corn-Crusted Scottish Salmon Fennel-Onion Confit, Roasted Fingerling Potatoes & Citrus Beurre Blanc LUNCH DESSERTS
Rose & Raspberry St. Honore Vanilla Cream Pastry with Rose-Scented Chantilly & Fresh Raspberries Milk Chocolate & Chestnut Cream Macaron Candied Orange Peel & Grand Marnier Anglaise
DINNER MENU  STARTERS  Shrimp and Sweet Corn Beignets Tarragon Remoulade, Carrot Reduction, Roasted Red Pepper Relish & Micro Greens Marseille White Onion Bisque With Crispy Onion Straw & White Truffle Oil DINNER ENTREES Pan-Seared Yellow Tail Snapper Little Neck Clam Chowder, Heirloom Cherry Tomatoes, French Peas, Watercress Sprigs, & Crispy Taro Roots Manchester Farm Grilled Quail Pearl Onions, Edamame, Sweet Potatoes, and Parsnip Hash, Baby Arugula Salad & Burgundy Au Jus Roasted Kurobuta Pork Tenderloin Turmeric Yukon-Sweet Potato Pave, Buttered Salsify Root, Red Beets, Roasted Turnip & Peppercorn Reduction DESSERTS
Rose & Raspberry St. Honore Vanilla Cream Pastry with Rose-Scented Chantilly & Fresh Raspberries Milk Chocolate & Chestnut Cream Macaron Candied Orange Peel & Grand Marnier Anglaise
WINE PAIRINGS Chardonnay, Domaine Tariquet, Gascogne, FR, 2014 Cotes du Rhone, Andre Brunel, Rhone Valley, FR, 2012
For reservations, please call 941-366-0007, ext. 224 or click here to make reservations online.

French Menu in February

 

February 2016: French Epicurean Adventure

FrenchMenu French Cuisine in February Michael’s Epicurean Adventures present culinary journeys to a new destination each month. Throughout February 2016, the culinary team at Michael’s On East invites guests to take an “Epicurean Adventure” to one of the most romantic countries on the globe: France. “We’ve helped guests enjoy delectable journeys ‘to’ South Africa, India, Peru, Asia and beyond. For years now we’ve been featuring monthly special menus which challenge our culinary team to create and deliver all types of cuisine from around the world through our Epicurean Adventure menus. However, each February we focus on France,” said Michael Klauber, co-proprietor of Michael’s On East. “It’s a natural choice for this romance-inspired month and I personally enjoy bringing together several of my personal loves: old world wines from Bordeaux, Rhone Valley and Languedoc paired with classic French cooking techniques.” Chef Jamil and Chef Catherine will be releasing this special menu in the coming days! Check back soon to view the complete French Epicurean Adventure menus available this February. Note: Epicurean Adventure menus are NOT available on holidays including Valentine's Day. For reservations, please call 941-366-0007, ext. 224 or click here to make reservations online.

3 Ways to Celebrate Valentine's Day Weekend

ValentinesDay-Roses-WineMichael's On East offers you three ways to celebrate with your special someone over Valentine's Day Weekend this year. Please be sure to make your reservation now at Sarasota's only AAA Four Diamond Award Restaurant. Your sweetheart desires it! Friday, February 12, 2016 Celebrate a little early on Lobster Pot Friday!! Saturday, February 13, 2016 Enjoy Michael's French Epicurean Adventure dinner menu, offering a three-course dinner for $34.95 per person. (Please note Michael's On East is not open for lunch on Saturdays. Join us anytime after 5 p.m. in the Lounge and all evening for dinner service.) Sunday, February 14, 2016 Be sure to secure your reservation to enjoy Chef Jamil's special holiday menu on Valentine's Day! (Epicurean Adventure menus are not available on holidays.)