Sarasota Epicurean Adventure - June 2016

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

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

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

Blended Burger Project - Michael's Mighty Mushroom Burger

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

Recipe: Myakka BBQ Ancho Chile Duck Tacos

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

Savor Sarasota 2016

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

Joe Micals Composes Score for Play

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

Pints for Play

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

Summer Offerings for GCCC Members

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

Mother's Day Cocktails

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

Cooking Class with Chef Jamil at Publix

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

Mother's Day Menu at Selby Gardens

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

Spanish Epicurean Adventure

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

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

SPANISH EPICUREAN ADVENTURE 

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

Cristal by the Glass

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

29th Anniversary & Cristal by the Glass

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

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).