Sarasota's Best Kale Salad

Recently, a group of well-known "foodie" judges sampled unique kale salads from several of the Sarasota area's best restaurants. The panel of expert tasters set out on a mission to find Sarasota's best kale salad and report back to readers of Sarasota Magazine. Click here to read the article and complete results. The highlight: Michael's On East took home the top honors!

Best-Kale-SaladBest Overall: Michael’s On East’s Baby Kale and Brussels Sprouts

Talk about a power flavor combo: Kale and Brussels sprouts are tossed with toasted walnuts, pecorino cheese, dried cranberries, sunflower seeds and Granny Smith apples, then coated in a flavorful but not overpowering lemon-mustard vinaigrette. Despite an afternoon of eating kale, our judges asked for seconds. The unanimous favorite.

Planning An Orioles Spring Training Trip

Orioles Bird MichaelPlanning An Orioles Spring Training Trip? Join us at Michael’s On East as our culinary team salutes Baseball in Sarasota with Baltimore Epicurean Adventure honoring the Orioles' Spring Training Season in the Sunshine State. 

In 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. Chef Jamil and Chef Catherine are currently working to perfect their Baltimore-inspired dishes, but we hope baseball fans are marking their calendar now and planning to join us for lunch and dinner during your spring training vacations. 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.  

American Cancer Society's Big Top Gala

Big Top CircusLadies and Gentlemen! Please step right up for an evening of exquisite circus-themed dining from Michael's On East, live music, Feld Entertainment productions and so much more! Join the American Cancer Society "under the big top!" on Saturday, February 27. Click here for more details about this spectacular Big Top Gala. The American Cancer Society is the nationwide, community-based, voluntary health organization dedicated to eliminating cancer as a major health problem by preventing cancer, saving lives and diminishing suffering from cancer through research, education, advocacy and service. Together with our millions of supporters, the American Cancer Society saves lives and creates more birthdays by helping people stay well and get well by finding cures and by fighting back. Click here to learn more about the American Cancer Society. Click here to view more events in Sarasota, from monthly Open House Wine Tastings, Wine Dinners and Whiskey Tastings at Michael's Wine Cellar, to the community's best galas and festivals.

Dining for a Difference

Dining for a Difference - Sarasota Designing Daughters Dine out for a great cause at participating locally-owned Sarasota and Manatee restaurants TONIGHT as part of Designing Daughters' Dining for a Difference! A portion of all proceeds from your food and beverage purchases will help fund grants to local charities. Gather all of your friends, select a restaurant of your choice (Michael's On East, of course!), and make a reservation - It's that simple! Click here to learn more about Dining for a Difference. Click here to make a restaurant reservation at Michael's On East. Designing Daughters of Sarasota enhances our community and cultivates the next generation of philanthropists through strategic granting. 

Recipe: Chimichurri Skirt Steak

 

Argentine-SkirtSteak-ChimichurriChurrasco de Entraña con Chimichurri (Grilled Skirt Steak with Chimichurri, Grilled Red Onions, Roasted Roma Tomatoes & Crispy Red Bliss Potatoes)

As prepared by Michael’s On East Executive Chef Jamil Pineda & Featured on the Restaurant’s Argentine Epicurean Adventure Lunch Menu, January 2016 Serves 4 For the Skirt Steak 4 6oz Skirt Steaks 3 Tablespoons Olive Oil Salt and Fresh Ground Black Pepper Method Coat each skirt steak with salt and pepper, then brush with olive oil. Over high heat, grill steaks to desired temperature. Immediately upon removing from grill, slice and then allow to rest.   For the Crispy Red Bliss Potatoes 12 Red Bliss Potatoes 1 Teaspoon of Dried Thyme 2 oz of Olive Oil Salt and Black Pepper to Taste Method Preheat the oven to 350 degrees. Slice red bliss potatoes in half lengthwise, then into thirds. Place in bowl, season with salt and pepper, dried thyme and olive oil.  Lay the potatoes out on a roasting pan and cook in oven until golden brown, approximately 12 minutes.   For the Chimichurri ½ Yellow Onion, finely diced ½ Bunch Flat Parsley, chopped finely ½ Bunch Curly Parsley, chopped finely ½ Bunch Cilantro, chopped finely ¾ Cup Extra Virgin Olive Oil 1 Tomato, crushed ½ Jalapeno, seeded 4 Cloves Garlic 2 Bay Leaves 2 Limes, juiced ¼ Cup Rice Wine Vinegar ¼ Cup Distilled Vinegar Method Place the first six ingredients (Onion, Flat Parsley, Curly Parsley, Cilantro, Extra Virgin Olive Oil and Tomato) in a bowl and mix well. In a blender, place all remaining ingredients and blend until smooth.  Add blended ingredients to the ingredients in bowl and mix well.   For the Roasted Tomatoes 6 Plum Tomatoes, halved 2 oz Olive Oil ½ Teaspoon Chopped Garlic Salt and Fresh Ground Black Pepper Method Preheat the oven to 350 degrees. In a mixing bowl, add the tomatoes halves, oil and the garlic season with salt and pepper. Place on a sheet pan and roast for approximately 6 minutes.   For the Grilled Onions 2 Medium Red Onions, peeled and cut in 4 slices 2 Tablespoons Olive Oil Salt and Fresh Ground Black Pepper Method In a small bowl, mix the onions with oil and salt and pepper. Over high heat, grill the onions on both sides. To Plate In a small mixing bowl, add the onions, tomato, potatoes and 1 tablespoon of Chimichurri and mix well. Place a spoonful of the mixture in the middle of dinner plate, slice the skirt steak against the grain and place on top of the mixture. Top the steak with a generous portion of Chimichurri and serve!      

Mark Your Calendar Now!

Event Calendar SarasotaThe New Year will bring plenty of community events and festivals as we enjoy the height of Sarasota's "season!" Here's just a quick preview of a few featured events scheduled for early 2016, as it's time to mark your calendar and make reservations for the following tastings, dinners and galas! Social Calendar Highlights: Dining for a Difference, January 12 South African Wine Dinner, January 29 Napa Valley Wine Dinner, January 30 Forks & Corks Wine Tasting, January 30 Conservation Foundation of the Gulf Coast's Palm Ball, February 6 South County YMCA's Black Tie 2016: Great Gatsby, February 6 Selby Gardens' Orchid Ball: Gowns in the Garden, February 13 Temple Beth Israel's Hearts & Flowers Ball, February 14 Cooking for Wishes Interactive Luncheon Supporting Make-A-Wish Central and Northern Florida, Sarasota Region, February 25 Grapes for Humanity: Tasting of the MMD Legends at Michael's Wine Cellar, March 10 Whiskey Obsession Festival, March 31 & April 1

Ring in the New Year with Lobster Pot

Featured-Items-LobsterPotRING IN THE NEW YEAR THIS FRIDAY NIGHT WITH LOBSTER! Due to popular demand, Michael's On East will be OPEN in the evening on New Year's Day, this Friday, January 1. First, stop into the Lounge for Happy Hour beginning at 5 p.m., then join us for the first Lobster Pot Friday of the New Year! LOBSTER remains king on Friday nights in the Restaurant as our culinary team offers seafood lovers a “Lobster Pot” special every Friday evening beginning at 5:30 p.m. for $38.95 per person. We’ll even provide you the signature bib to wear as you enjoy two 1 1/4 lb. live Maine lobsters, mussels, clams, new potatoes and corn on the cob. (No sharing please.) Please note: The Restaurant will be closed for lunch on New Year's Day and closed for dinner on Monday, January 4. Michael's Wine Cellar will also be closed on New Year's Day. If you'd like to make reservations, simply call 941-366-0007, ext. 224 or click here for online reservations.

Career Inspiration with USF Students

https://youtu.be/xFW9KNaWZt0 To help inspire students to make sound career choices, USF Sarasota-Manatee checks in with local CEO’s to share their stories of success. This week, students from the highly-acclaimed university sat down with our own Michael Klauber to learn about his career inspirations. We hope each of you will be inspired as well by Michael's video interview about his career in the restaurant and hospitality industry. Click here to view the complete video produced by USF Sarasota-Manatee students. (Go Bulls!)

Argentina Epicurean Adventure - January 2016

 

January 2016: Argentina

Argentina-MenuMichael’s Epicurean Adventures present culinary journeys to a new destination each month at Michael’s On East. A three-course Argentine Epicurean Adventure dinner menu will be available Monday through Saturday evenings for $34.95 per person throughout January 2016. The two-course Power Lunch offering features a choice of entrée and dessert for $18.95 per person and is available Monday through Friday, 11:30 a.m. to 2 p.m. Please note: The Restaurant will be closed on Friday, January 1 in observance of New Year's Day and closed the evening of Monday, January 4 for a special event. Stay tuned for the complete menu! Chef Jamil and Chef Catherine are currently designing new dishes inspired by the flavors and culture of Argentina!  For reservations, please call 941-366-0007, ext. 224 or click here to make reservations online through Open Table.

Christmas Cocktail Recipe

On yesterday's Suncoast View (shown locally on Sarasota's ABC 7/WWSB 40 at 4 pm, Monday - Friday), Michael enjoyed spreading a little extra holiday cheer! ChristmasCocktail-SuncoastView Stephanie Roberts, Bobeth Yates and Joey Panek opened up the Suncoast View Christmas episode in true holiday spirit, wearing Santa, Elf and Chewbacca pajamas for the special show! A little bribery was required for a few of the hosts to go along with the festive attire, so our own Michael Klauber was ready to help - with a Christmas Cocktail! The good news for you: It's an easy one to try at home as well!

ChristmasCocktail-SuncoastView Christmas Cocktail

1.5 oz Stoli Vanilla 1 oz Godiva White Chocolate Liqueur 1 oz Peppermint Schnapps Shake, strain and garnish in a martini glass with crushed peppermint flakes. Happy holidays!

Michael's Favorite Holiday Dishes

ChristmasShow-SuncoastView-Kitchen On today's Suncoast View (shown locally on Sarasota's ABC 7/WWSB 40 at 4 pm), Michael enjoyed spreading a little holiday cheer as he shared a few of his personal favorite dishes for the holidays. Here's the video segment with Michael and Chef Jamil in case you missed Suncoast View's Christmas episode! Favorite Holiday Dishes: Terri's Baby Kale & Brussels Sprout Salad Toasted Walnuts, Pecorino, Dried Cranberries, Pumpkin Seeds, Green Apples, Crispy Bacon, & Lemon-Mustard Vinaigrette Duck Two-Ways Crispy Thyme Leg Confit, Honey Fennel-Lacquer Breast, Yellow Beet & Fingerling Potato Hash, Garlic -Scented Swiss Chard & Pomegranate Demi-Glace Porcini-Rubbed Colorado Rack Lamb Thyme Demi-Reduction, Parsnip Puree, Caramelized Cipollini Onion & Oven-Dried Tomatoes Molly’s Truffled Macaroni and Cheese Manchego, Gruyere, Parmesan, Truffled Bechamel Chocolate Blackout Cake Layers of Dense Chocolate Custard Cake Covered with Chocolate Jimmies Londolozi Malva Pudding Vanilla Ice Cream & Anglaise

Michael's Top 10 Last-Minute Gift Ideas

Last-Minute-Gifts-BoxesTIS THE SEASON FOR LAST-MINUTE SHOPPING! Allow our team to make your life a little easier with one-stop shopping for all who award-winning cuisine, fine wines, boutique spirits or craft beers.

Michael's Top 10 Last-Minute Gift Ideas

Coveted Wine Dinner Reservations: Forks & Corks Wine Dinners Announced We're pleased to announce that reservations are now available for our two most popular wine dinners each year! Make reservations now for Michael's "Forks & Corks" Wine Dinners on Friday, January 29 and Saturday, January 30 at Michael's Wine Cellar. Click here for more details about Michael's Forks & Corks events. (Contact us via phone at 941-366-0007, ext. 229 with any questions regarding our wine dinner events.) Gift Cards Stop in the Restaurant or Wine Cellar to purchase gift cards and we'll provide you with a $20 bonus certificate for each $100 gift card purchase! (Limited time offer; some restrictions apply.) A Bottle of Bubbly! We've brought in plenty of bubbles for your holiday celebrations and special bottles to ring in the New Year. Click here to browse our online inventory or stop in the store to purchase sparkling wines locally. Gourmet Gift Baskets Many gourmet gift baskets are readily available for purchase from Michael's Wine Cellar, but place your order for any personalized baskets (941-366-0007, ext. 249) by this Monday, December 21 to ensure local delivery by Christmas. Christmas Eve, Christmas Day or New Year's Eve Reservations Give the gift of hassle-free holidays by making your reservation in the Restaurant. Click here to check availability online or call 941-366-000, ext. 224. Book a Private Party Planning for 2016 celebrations as well? Give the gift of an effortless, flawless party by booking your special events in the Wine Cellar, in-home or a venue of your choice! Click here to request information from our award-winning Catering team. Lights in Bloom or New Year's Eve at Selby Gardens Experiential gifts are always a hit, so invite your loved ones to join you and visit Selby Gardens' popular "Lights in Bloom" holiday extravaganza which begins this evening. Click here for tickets and details. (Be sure to enjoy Michael's beverages and cuisine during the festival!) The Gardens is also proud to present Sarasota’s most sophisticated and diverse black tie New Year’s Eve experience hosted by Matt, Lisa and Emily Walsh. The evening begins with a private journey of Lights in Bloom displays, followed by a seated dinner, entertainment and fireworks. Enjoy a sumptuous four course dinner in the luxuriously decorated surroundings followed by dancing and entertainment. New Year's Eve festivities begin at 8 pm with a champagne welcome and a romantic evening viewing of Lights in Bloom. Ring in the New Year on the dance floor and party until 1 am. Click here for NYE at Selby Gardens details. Lunch at Selby House Cafe by Michael's On East Join us for lunch at Selby House Café by Michael's On East during daytime visits to Marie Selby Botanical Gardens. Click here for details. Wine Accessories From popular wine breathers (used to decant all red wines table-side at Michael's On East!), to Corkcicles, Champagne stoppers and wine bags, drop by Michael's Wine Cellar for stocking stuffers and special gifts for all wine connoisseurs! The Trip of a Lifetime! Give the gift of travel with a wine, beer and food-focused 6-day journey from Berlin to Prague, escorted by Michael & Terri Klauber. Click here for trip details.

Malva Pudding Recipe

  Malva PuddingThroughout December 2015 (excluding holidays), we invite you to enjoy Malva Pudding for the dessert pairing with our Londolozi (South African) Epicurean Adventure. (Special thanks to Chef Anna and our friends at Londolozi Game Reserve for sharing these original Cape Malay recipes with our culinary team, we hope you'll enjoy preparing it at home as well!)   Londolozi Malva Pudding Vanilla Ice Cream & Anglaise As featured on the Londolozi Epicurean Adventure menu, throughout December 2015 at Michael’s On East.   Serves 4 Malva Pudding   Ingredients: 1 cup Flour 1 tsp Baking Soda 1 cup Sugar 1 Egg 1 Tbsp Apricot Jam 1 Tbsp White Vinegar 1 Tbsp Melted Butter 1 cup Milk Sauce: 1⁄2 cup Cream 1⁄2 cup Milk 1⁄2 cup Sugar 1⁄2 cup Hot Water 1⁄2 cup Butter Method: Preheat the oven to 350 degrees, and grease an oven-proof baking pan. Sieve the flour and baking soda into a bowl and stir in the sugar. In another bowl, beat the egg well and add the remaining ingredients one at a time, beating well after each addition. Using a wooden spoon, blend the wet ingredients into the dry ingredients and mix well. Pour the batter into the prepared baking pan and cover with tin foil, shiny side down. Bake for 45 minutes until well risen. Remove the foil and continue baking for an additional 5 minutes to brown the top of the cake/pudding. Heat the ingredients for the sauce until melted, simmer for 5 minutes. Remove the baked pudding from the oven, pour the sauce over it and serve individual portions with your ice cream of choice.  

New Year's Eve at Selby Gardens

NewYearsEve-SelbyMarie Selby Botanical Gardens is proud to present Sarasota’s most sophisticated and diverse black tie New Year’s Eve experience hosted by Matt, Lisa and Emily Walsh - and our team is, of course, proud to present the decadent menu, cocktails and fine wines! The evening begins with a private journey of Lights in Bloom displays, followed by a seated dinner, entertainment and fireworks. Enjoy a sumptuous four course dinner in the luxuriously decorated surroundings followed by dancing and entertainment. The festivities start at 8 pm with a champagne welcome and a romantic evening viewing of Lights in Bloom. Ring in the New Year on the dance floor and party until 1am. Tickets are $250.00/per person. Click here to purchase tickets online. Contact the Events Department at Marie Selby Botanical Gardens for more details: 941.366.5731 or This email address is being protected from spambots. You need JavaScript enabled to view it.

Selby House Café Menu

 

Visit Selby House Café by Michael's On East

Selby House Cafe by Michael's On EastThe Michael's On East team is thrilled to be the exclusive culinary partner of Marie Selby Botanical Gardens. In addition to catering all special events held on the beautiful bayfront property, Michael's On East will also begin operating the on-premise café beginning this month. Try the new menu for yourself beginning on December 11! (The café will reopen just in time for Lights in Bloom at Selby Gardens.) Regular Café Hours: 10 am - 5 pm Daily  

Selby House Café by Michael's On East OPENING MENU

Garden Quiche of the Day $6.50 Chef’s Market Soup of the Day $6.50   Salads $8.50  Organic Baby Greens Dried Figs, Red Grapes, Crumbled Blue Cheese & Pear-Poppyseed Vinaigrette Vegetarian ~ Gluten-Free Baby Kale & Brussels Sprouts Toasted Walnuts, Pecorino Cheese, Dried Cranberries, Spiced Sunflower Seeds, Queen Apples & Lemon-Mustard Vinaigrette Vegetarian ~ Gluten-Free Grain Bowls $10.00 Selby Grain Bowl Quinoa & Tabouleh Salad, Chick Peas, Roasted Cauliflower Golden Raisins, Queen Apples, Feta Cheese, Baby Kale, Roasted Yellow Beets & Rice Wine Vinaigrette Vegetarian ~ Gluten-Free  Asian Grain Bowl Teriyaki Grilled Chicken, Tri-Color Baby Peppers, Red Lentils, Farro, Spicy Sunflower Seeds, Boiled Egg, Artisan Lettuce & Lime-Cilantro Sweet Soy Vinaigrette Pizzas $10.00 Italian Pepperoni Pizza Tre Formaggio Pizza   Sandwiches & Wraps $9.00 Pressed Muffaletta Sandwich Mortadella, Salami, Capicola, Aged Provolone & Roasted Olive Gardiniera Served on a Ciabatta Roll Parma Prosciutto & Fresh Mozzarella Panini Baby Arugula, Balsamic Reduction, Fresh Basil & Ground Mustard Seed Aioli Served on Focaccia Bread Pastrami & Cheddar Cheese Panini Apple & Pear Compote, Dijon Mustard Served on Eleven Multigrain Bread  Balsamic-Roasted Portobello Wrap Roasted Red Peppers, Beefsteak Tomatoes, Caramelized Onions, Baby Arugula, Aged Provolone Cheese & Sundried Tomato Aioli Served in a Spinach Wrap Vegetarian Jerk Free Range Chicken Wrap Island-Marinated Grilled Chicken Breast with Monterey Jack Cheese, Organic Baby Greens, Beefsteak Tomatoes & Pineapple Salsa Served in a Spinach Wrap Simple Choices $6.50 Peanut Butter & Jelly - Vegetarian Grilled Cheese - Vegetarian Turkey & Cheese Sandwich Ham & Cheese Sandwich Mac & Cheese - Vegetarian  Snack Pack Baby Carrots, Grapes, Queen Apple Slices, Cheddar Cheese & Pretzel Sticks With Apple Juice Vegetarian   Sides Tarragon Chicken Salad ~ Gluten-Free $7.00 Tuna Salad ~ Gluten-Free $6.00 Seasonal Fruit Salad - Vegetarian ~ Gluten-Free $4.50 Quinoa Tabouleh Salad - Vegetarian ~ Gluten-Free $5.00 Veggies & Hummus - Vegetarian ~ Gluten-Free $6.50   Baked Goods $3.50 Brownies, Croissants, Assorted Cookies & Bars Londolozi Crunchies   Children’s Rainforest Cookie Oats, Whole-Wheat Flour, Wheat Germ, Oat Bran, Dried Plums, Raisins, Almonds, Butter & Sugar    

Holiday Reservations & Gifts

Co-Proprietors Phil Mancini and Michael Klauber The holiday season is in full swing and the experienced teams at Michael’s On East, Michael’s Wine Cellar and Michael’s Events & Catering are prepared to provide area residents and visitors alike memorable dining experiences as well as no-hassle holiday gifts. Holiday Open House Wine Tasting & Toy Drive Please join us this Saturday, December 12, 2-4 p.m., to taste dozens of international, boutique wines at this casual, walk-about wine tasting at Michael’s Wine Cellar. Admission is $10 per person, plus, don’t forget to bring your unwrapped toy donation for the Salvation Army’s Angel Tree Program. The wine shop also offers several Kosher Wines available for purchase to pick-up for final Hanukkah celebrations! Holiday Restaurant Reservations Michael’s On East Restaurant is currently accepting holiday reservations for Christmas Eve & Christmas Day and New Year’s Eve. (Note: Epicurean Adventures, Happy Hours and other special menu offerings are not available on holidays.) Holiday reservations are available on Christmas Eve, 5-8 p.m. on Thursday, December 24 and Christmas Day, 2-8 p.m. on Friday, December 25, 2015. On New Years Eve, 5-7 p.m. or 9-10 p.m. on Thursday, December 31, 2015. A $50 cover charge applies for the later seating, which includes live music and dancing. In addition to holiday parties catered on-premise and off-property by Michael’s Events & Catering, the Restaurant’s Private Dining Room at Michael’s On East provides an elegant backdrop for breakfast, luncheon or dinnertime holiday celebrations for corporate groups, families or groups of friends. Celebrate the seasonand enjoy 15 new lunch dishes! Book your holiday luncheon or special event in the Restaurant: 941-366-0007, ext. 224 or click here for online reservations Plus, in addition to fine wines which make perfect hostess gifts and gourmet gift baskets which are great for those difficult-to-shop for friends and family members on your gift list, a Michael’s On East & Michael’s Wine Cellar gift card is sure to please! Gift Cards For a limited time, we are pleased to offer a special gift to you: Receive a $20 bonus gift certificate with every $100 gift card purchase! Gift Baskets Drop by Michael’s Wine Cellar to pick up a gourmet gift basket this holiday season, or order customized baskets by simply contacting our retail specialists at 941-366-0007, ext. 249. Shop for Wines Online

Meat Matters Sarasota

After debuting in New York, Chicago and Denver, the "Meat Matters" initiative will deliver in a big way this December in Sarasota, Florida. Seven of Sarasota's best chefs will present dishes featuring bison, lamb, beef, pork and chicken. Meat Matters is a celebration of sustainably-raised meat and an educational exploration of how our meats are responsibly raised, humanely and sustainably. Join Michael's On East Executive Chef Jamil Pineda along with chefs from Drunken Poet Cafe, Louie's Modern, Mattison's, Indigenous, The Cottage and Made Restaurant for this special event in partnership with Edible Sarasota and Chefs Collaborative. Meat Matters Sarasota Monday, December 14, 2015 6-9 pm Location: Made Restaurant, 1990 Main Street, Sarasota Tickets: $75, or $60 for members of Chefs Collaborative  Click here for more details and to purchase your ticket to Meat Matters Sarasota. Meat Matters Sarasota Event

Londolozi Epicurean Adventure - December 2015

Phinda - Bush and Beyond Trip - Female Nyala by Terri Klauber

December 2015: Londolozi (South Africa)

The special menu featuring truly authentic Cape Malay recipes from Londolozi Game Reserve has been so popular at Michael's On East this fall, the Restaurant is providing you an opportunity to enjoy the two-course lunch and three-course dinner menus through December!

DINNER MENU

STARTERS African Coconut Curried Chickpea Soup Cape Point Prawn Samosas Sweet Corn, Coriander, Cheese & Chili Samosa Drizzled with Curry Sauce DINNER ENTREES Londolozi Masala-Rubbed Flat Iron Steak Madagascan Green Peppercorn Sauce, Potatoes Rösti, Grilled Asparagus Chicken Makhani Roti Saffron Basmati Rice, Tomato & Red Onion Sambal, Coconut, Banana & Pomegranate Raita False Bay Soy-Glazed Kingklip Caper, Lemon & Fennel Hollandaise, Basil & Artichoke Purée Baby Arugula & Roasted Red Pepper Salad DESSERTS Londolozi Malva Pudding Vanilla Ice Cream & Anglaise Varty Camp Chocolate Tartlets Amarula Cream & Chocolate

LUNCH MENU

LUNCH ENTREES
Cape Malay Grilled Chicken Skewer With Lime & Sriracha, Raita, Parmesan & Rocket Salad Pan-Seared South African Kingklip & Chermoula Moroccan Couscous & Pineapple Salsa DESSERTS Londolozi Malva Pudding Vanilla Ice Cream & Anglaise Varty Camp Chocolate Tartlets Amarula Cream & Chocolate
Michael’s Epicurean Adventures present culinary journeys to a new destination each month at Michael’s On East. The three-course Londolozi Epicurean Adventure dinner menu will be available Monday through Saturday evenings for $34.95 per person, December 1-30, 2015, excluding Christmas Eve, Christmas  Day and New Year's Eve. The two-course Power Lunch offering features a choice of entrée and dessert for $18.95 per person and is available Monday through Friday, 11:30 a.m. to 2 p.m. For reservations, please call 941-366-0007, ext. 224 or click here to make reservations online through Open Table.

New Partnership with Selby Gardens

 

New Partnership Announced between Selby Gardens and Michael’s On East

Agreement Encompasses Catering and Enhancements to Special Events Facilities and On-Premises Café Offerings        FOR IMMEDIATE RELEASE SARASOTA, FLA. – November 19, 2015: Marie Selby Botanical Gardens has announced a new partnership with premier restaurateur and caterer, Michael’s On East. The partnership names Michael’s as the exclusive food service provider at Selby Gardens and is also the foundation for enhanced banquet and dining facilities at the Gardens to be anchored by the restaurant group. “We feel we’ve found the right partner to work with to establish Selby Gardens as a premier waterfront event and dining destination,” said Jennifer O. Rominiecki, president and CEO of Selby Gardens. “This arrangement also creates a sustainable – and enhanced – revenue stream for the organization, which our trustees agree is a strategic priority.” Beginning December 1, the Michael’s On East restaurant team will reinvent daily service of lunch and light snacks, including wine and beer service at Selby Café, which is set in the historic home of Marie Selby that overlooks the Gardens’ Great Lawn. (Please Note: The café will be closed December 1-10 and reopen on December 11, 2015.) Also effective December 1, Michael’s Events & Catering will be the exclusive caterer for all events, including weddings and corporate retreats, hosted at Selby Gardens. Finally, beginning in summer 2016, the restaurant group owned by business partners Michael Klauber and Philip Mancini will begin a substantial expansion of the Garden’s Great Room, which overlooks Sarasota Bay. “Our multi-faceted and award-winning large-scale operation is uniquely positioned to welcome the challenge of reinvigorating the Gardens’ food service and catering operations and taking it to new heights,” said Michael Klauber. “Philip and I have been dreaming about developing a unique waterfront venue for years and can’t imagine a more perfect partner than Selby Gardens.” The expansion of the building will double the indoor seating, with room for up to 400 guests. The renovation includes growing the outdoor patio from 880 square feet to 2,400 square feet and covering it with an awning to create a new entertaining space. A total remodel of the current kitchen is also called for, along with new restrooms. Concept details for this reinvented banquet facility are expected to be released by the summer of 2016. Wedding at Selby Gardens “Thanks to Michael’s, Selby Gardens will be able to offer the best food and best service to everyone who visits, from day trippers to wedding parties,” Rominiecki said. “This is just the beginning of many opportunities we see.” Klauber and Mancini look forward to establishing the new on-premise operations and exploring additional ways to utilize the 15-acre property on Palm Avenue, such as pop-up table service dining events, in the future. “We have enjoyed the great privilege of working closely with the Selby Gardens team for nearly three decades on a variety of events,” Mancini said. “Through this newly-established formal partnership, our leadership is prepared to take Selby Gardens to the next level and ensure the property becomes the region’s premier waterfront event destination. Stay tuned as future events at Selby Gardens are going to be—even more—amazing.”   About Marie Selby Botanical Gardens Marie Selby Botanical Gardens is the only botanical garden in the world dedicated to the display and study of orchids, bromeliads, gesneriads, epiphytes and tropical plants with a focus on botany, horticulture and environmental education. For more information, please visit www.selby.org. Marie Selby Botanical Gardens, 900 S. Palm Ave., Sarasota, open 10 a.m. to 5 p.m. daily except Christmas, regular admission $19 (ages 12 and up), ages 4-11 $6, Members and children 3 and under enter free. Contact us at (941) 366-5731 or selby.org.  Get social at www.facebook.com/selbygardens or www.twitter.com/selbygardens.   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 as one of the top ten restaurants in America, and received their 26th consecutive AAA Four-Diamond Award in 2015. 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 Events & 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 Contacts: Mischa Kirby, APR | Selby Gardens (941) 366-5731 ext. 225, This email address is being protected from spambots. You need JavaScript enabled to view it. Jamie Jalwan | Michael’s On East 941-366-0007, ext. 244, This email address is being protected from spambots. You need JavaScript enabled to view it.

Recipe: California Grain Bowl

California Grain Bowl - Michael's On East Lunch Menu RecipeCalifornia Grain Bowl with Red Quinoa, Red Lentils, Roasted Chicken, Pink Lady Apples, Roasted Acorn Squash, Yellow Beets, Sheep’s Milk Feta Cheese, Artisan Baby Lettuces & Sweet Soy-Lime Vinaigrette

As prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the Restaurant’s regular lunch menu. November 2015

Serves 4 For the Roasted Chicken 1 (3 to 4 pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 orange, halved 2 tablespoons (1/4 stick) butter, melted 1 large yellow onion, thickly sliced 4 carrots, cut into 2-inch chunks 1 bulb of fennel, tops removed and cut into wedges Olive oil   Method Preheat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of orange and half the onion. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1.5 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Remove all the meat form the bones and shred with your hands (leaving nice big pieces) and set aside to build the bowl.   For the Quinoa   1 cup uncooked quinoa (any variety — white or golden, red or black) 2 cups water or broth ½ teaspoon salt 2 tablespoon chopped parsley 2 tablespoon chopped fresh mint 4 tablespoon shredded carrots Method Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain. Add liquid and bring to a boil: Stir in 2 cups of water or broth and the salt. Bring to a rolling boil. Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting, then over and cook for 15 minutes. Let stand, covered, for 5 minutes. Remove the pot from the heat and let stand for 5 more minutes. Remove the lid - You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork, let it cool down for one hour. Add the mint, parsley and carrots and mix well. Set aside until the bowl is ready to be plated.   For the Red Lentils 1 ½ cups water ½ teaspoon salt, divided 1 cup red lentils, rinsed 2 tablespoons extra-virgin olive oil ¼ cup lime juice 2 teaspoons freshly-grated lemon zest ½ cup currants 1 tablespoon garam marsala 1 small red onion small dice 4 tablespoon maple syrup 1 teaspoon mince garlic Sea salt to taste   Method Combine lentils and ¼ teaspoon salt in a saucepan; add enough water to cover by 1 inch. Bring to a simmer and cook until the lentils are just tender, approximately 10 to 15 minutes. Drain and rinse under cold water, pressing firmly to remove excess water. Transfer to a large bowl and let cool to room temperature, about 15 minutes. Add the rest of the ingredients and mix well. Season with salt to taste and set aside until the dish is ready to be plated.   For the Sweet Soy-Lime Vinaigrette 1 cup Korean BBQ sauce ½ cup Sweet Marin 2 tablespoons Thai sweet chili sauce 4 oz olive oil Juice of 3 limes ¼ cup soy sauce 3 tablespoons chopped parsley 3 tablespoons chopped green onion ¼ cup rice wine vinegar Method In a medium bowl, whisk all the ingredients together and set aside until the dish is ready to be plated. For the Roasted Acorn Squash 1 acorn squash, about 1 pound Kosher salt and freshly ground black pepper Extra-virgin olive oil, optional ½ cup unsalted butter, softened Salt and black pepper Method Preheat the oven to 350 degrees. Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil. (If the squash was very large, cut lengthwise into quarters.) Bake until tender, approximately 30 to 35 minutes, basting every 10 minutes with butter. Set aside until the dish is ready to be plated.   To Build the Bowl! 4 cups of shredded roasted chicken 4 cups artisan baby lettuces 2 cups roasted yellow beets, cut in one-inch cubes 2 cup of red lentils 1 pink lady apple, cut into thick slices 6 oz sheep’s milk feta, cut in 1.5 oz cubes Roasted acorn squash 2 cups quinoa salad Sweet Soy-Lime Vinaigrette Evenly divide all ingredients into four bowls. In each bowl, make neat piles of the quinoa, lettuce, chicken, lentils, beets, acorn squash, feta cheese and the apple. Chef Jamil suggests serving the dressing on side. Enjoy!