Michael’s On East Receives 29th Consecutive AAA Four Diamond Award

One of Two Restaurants in Florida to Receive Honor for More Than 25 Years Michael’s On East has been awarded its 29th consecutive Four Diamond Rating by  AAA . Michael’s On East Co-Proprietors Michael Klauber and Philip Mancini accepted the award during a brief presentation the morning of Thursday, June 28, 2018. Michael’s ...
School's out for the summer. Travel schedules are in full swing. Hopefully many in the local business and philantrophic community can breath just a bit in our slightly "sleepier" summer season. Michael's summer offerings, exclusive to members of our Gulf Coast Connoisseur Club loyalty program, continue weekly through October 2018. As part of Michae...
Our culinary team is pleased to share another featured recipe from the Michael's On East kitchen! New Orleans Blackened Diver Scallops Crawfish & Tasso Corn Maque Choux, Grilled Cajun Smoked Sausage,  Sautéed Baby Kale & Crispy Onion StrawsAs presented on this month's Epicurean Adventure and featured on ABC 7 by Michael's On East Sous Chef Kory Minor on June 14, 2018.Serves 4  For the Crawfish Maque Choux 4 Tbsp Unsalted Butter 1/4 cup Tasso, finely diced 3 Ears of Corn 1/2 cup Onion, finely diced 1/4 cup Celery, finely diced 1/2 cup Green Pepper, finely diced 1 Tbsp Fresh Thyme leaves 1/8 cup Garlic, minced 1 Cup Tomato, diced 1/2 Cup Green Onions, finely sliced Kosher Salt, Black Pepper and Cayenne to taste 1 cup Fresh Okra Method  Cut the corn off the cobs using a very sharp knife. (The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk.) Melt the butter in a two-quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, thyme and a healthy pinch of salt and reduce the heat to medium. Cook for 15 minutes stirring often, until the vegetables are tender. Add the garlic, okra, tomatoes, reserved corn milk and another pinch of salt. Cook for another 15 minutes, stirring occasionally. Add the green onions, salt, black pepper and cayenne to your taste. For the Blackened Seasoning1 ½ Tbsp Paprika1 Tbsp Garlic Powder1 Tbsp Onion Powder1 Tbsp Ground Dried Thyme1 tsp Ground Black Pepper1 tsp Cayenne Pepper1 tsp Dried Basil1 tsp Dried Oregano Method  Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place. For the Angel Hair Onion Rings 8 oz Yellow Onions, thinly sliced using a slicer or mandolin1 cup Wondra Flour2 oz House Ketchup 1 Tbsp Chiffonade Basil Method  Dredge onion rings in Wondra. Shake off excess flour and fry until golden. Season with salt and set aside until the dish is ready to be plated.  For the Scallops 12 #10 sized Dried Scallops 2 cups Garlic-Scented Sautéed Baby Kale 2 tsp Olive Oil4 pieces of Grilled Cajun Smoked Sausage, cut in half and 3 inches long Method  Season the scallops with blackened seasoning. Add the oil and sear scallops over medium-high heat on both sides until the scallops are blackened. To Plate On four large plates, divide the Crawfish Maque Choux, place the kale top of the Maque Choux and then top with scallops and grilled sausage, evenly distributed. Finish with the onion rings and serve! 
In celebration of “Savor Sarasota Restaurant Week,” Michael’s On East will offer specialty lunch ($16) and dinner ($32) menus, June 1-14, 2018.  Lunch Pan-Seared Black Cod MOE Cuban Sandwich Dinner   Starters Sugar Cane-Skewered Citrus BBQ Shrimp Blue Crab, Roasted Tomato & Jalapeño Bisque Entrées Blackened Diver Scallops Braised Aust...
Often people will use the phrase "say cheese" as a cue to enter their final pose and to smile. Here at Michael's On East we "say cheese" because we love the new selections we get from our friends at the Artisan Cheese Company ! We have a fabulous choice of meats and cheeses in our Made in America Charcuterie dinner starter! While supplies...
Michael’s Summer Season Launches with Bordeaux Tasting, Savor Sarasota Restaurant Week, Double Point Days and Wine Lovers Thursdays Michael’s Wine Cellar and Michael’s On East offer residents and visitors of Sarasota a variety of culinary experiences and special events to celebrate the start of summer this year.  June Events at Michael’s Wine ...
This week, Michael and Terri Klauber are leading a group of Gulf Coast Connoisseur Club (GCCC) travelers through the native land of Ports. The 2018 GCCC journey has commenced with a customized pre-trip itinerary which began with an unbelievable vineyard drive above the Douro River in Portugal. (Click here to view Michael's personal video on Fa...
Here at Michael's On East we are crazy about our cheese! We have a fabulous selection of meats and cheeses in our Made in America Charcuterie dinner starter! Right now (while supplies last) we are featuring three amazing cheeses from our friends at the Artisan Cheese Company ! MONTE ENEBRO Rafael Baez, and Paloma, of Avila in Castilla y L...
Take a virtual journey to another world at Michael's On East again this month! Coriander, cumin, curry and other seasonings combine to create refined flavors, with just the right touch of 'spice' as part of Chef Jamil's Moroccan Epicurean Adventure through the month of May.  Enjoy this specialty three-course dinner menu for $38.95 per person. ...
Can you believe it? Today, April 27, 2018, is the official 31st "birthday" of Michael's On East! Since the Restaurant's doors opened in 1987, the Michael's On East owners and team have enjoyed the great privilege of expanding into today's "empire," all thanks to you, our loyal guests. In our contemporary fine dining restaurant, boutique wine store ...