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.

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.