tag:blogger.com,1999:blog-23842642166444374622024-03-19T04:48:27.359-04:00Scrumpdillyiciouslesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.comBlogger2623125tag:blogger.com,1999:blog-2384264216644437462.post-80977597513016862812024-03-18T10:43:00.000-04:002024-03-18T10:43:25.192-04:00Crab & Fin on St Armands Circle: Seafood & Sinatra<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNFY5kHagsnQG0_XCN7xrrFM2bZg1hxvsIJn0d2bb721i_lR-opsG0FPm42Nu-eRpXzgRzkSFN449Zh7kTCaA4JPzQtCsnAah5h5BQZK4ZtQV8o1ZnQAj5WWJOYRZGFLeeE_pd2eElVdeZWmrcUp_6N8KeWklveh4ti7ebN4mCx7U-XHts_iF_y5_Vtc/s576/CF%20crab3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNFY5kHagsnQG0_XCN7xrrFM2bZg1hxvsIJn0d2bb721i_lR-opsG0FPm42Nu-eRpXzgRzkSFN449Zh7kTCaA4JPzQtCsnAah5h5BQZK4ZtQV8o1ZnQAj5WWJOYRZGFLeeE_pd2eElVdeZWmrcUp_6N8KeWklveh4ti7ebN4mCx7U-XHts_iF_y5_Vtc/s16000/CF%20crab3.jpg" /></a></div><br /> <p></p><div style="text-align: left;"><span style="font-family: verdana;">Previously known as Charley's Crab, the Crab & Fin has been a landmark seafood restaurant on St Armands Circle since 1978. It's one of the most popular outdoor dining spots on the 'Circle', especially when the sun is shining and the resident pianist is playing soft jazz standards from Ella Fitzgerald, Frank Sinatra, Coleman Hawkins, Blossom Dearie and more — it's worth the price of admission alone, if the food weren't so terrific too. Grab a table under the umbrellas and watch the world go by and later, perhaps a little shopping. </span></div><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbojGM1878rr4tVLHam61LrCpd12uCbaZR1vCrvT5Fs_BE6bKxIkQWaadxno-UvKtgY-52SyoHQPBXExB0TsJXxV3Sb9fNOj1ikxjmpXFfOdqndttGJ-MWefr3u7U5dhITWGZuNWFVC4jcSgGn1rm8gEPRHcl22jhS2SbQTFdbe7QEBHXfG5-K-sXgYs/s5472/CF%20Cobb%20Salad.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbojGM1878rr4tVLHam61LrCpd12uCbaZR1vCrvT5Fs_BE6bKxIkQWaadxno-UvKtgY-52SyoHQPBXExB0TsJXxV3Sb9fNOj1ikxjmpXFfOdqndttGJ-MWefr3u7U5dhITWGZuNWFVC4jcSgGn1rm8gEPRHcl22jhS2SbQTFdbe7QEBHXfG5-K-sXgYs/w426-h640/CF%20Cobb%20Salad.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>St Armands Cobb Salad with crisp romaine, house-made buttermilk ranch dressing, </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>applewood smoked bacon, avocado, tomatoes, blue cheese and chopped hard-boiled egg</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>and grilled Gulf shrimp</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNHtzazUlhl-cymTPntDTOgBYua5r5iNFqXATeZaaxUID6Zpd3O_tpdw9DebkGOAbJ84rpFVFk4BcOaAb9wMVv4KSSMazy_uYoK0goySpNophYYkC6xhG_ZIQxh_awIze4IsgpLGJ5NjfHPSNiCu18EoLyNz83X0FSlfK6owyZV-kJzitc23mWOPzi00/s5472/CF%20pianist.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNHtzazUlhl-cymTPntDTOgBYua5r5iNFqXATeZaaxUID6Zpd3O_tpdw9DebkGOAbJ84rpFVFk4BcOaAb9wMVv4KSSMazy_uYoK0goySpNophYYkC6xhG_ZIQxh_awIze4IsgpLGJ5NjfHPSNiCu18EoLyNz83X0FSlfK6owyZV-kJzitc23mWOPzi00/w426-h640/CF%20pianist.JPG" width="426" /></a></div><i>The resident pianist at Crab & Fin<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUv4yTJRrUS2gXAU9TJdbtwIhPpi5sSaFxQ2lk_clfc2sA9eEHv9br9ZfNJA46btJC90crfEhHtmCFZSxN-tI9kE2_uDrFq14zIa4NwbHcJMs758vxcGj-WH0Y0kUgyIUL35Vn67UTTfDuLkhdmuZU84F1J1rOPOrnGr9SIURlatxQtffny549jGcKE4/s5472/CF%20Iced%20Cream.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUv4yTJRrUS2gXAU9TJdbtwIhPpi5sSaFxQ2lk_clfc2sA9eEHv9br9ZfNJA46btJC90crfEhHtmCFZSxN-tI9kE2_uDrFq14zIa4NwbHcJMs758vxcGj-WH0Y0kUgyIUL35Vn67UTTfDuLkhdmuZU84F1J1rOPOrnGr9SIURlatxQtffny549jGcKE4/w426-h640/CF%20Iced%20Cream.JPG" width="426" /></a></div><i>Vanilla Iced Cream</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZL_qRT-jVqFA3OZkI5QMORM1UbalbdPzmM9crTQ_5srAjMHB_xQDPk4V7bplS8sts9Mb7MJXpVaAOHNpdR-UaT2CXUgAygaOIEf3YfuqendaHuDzGJgsBE8g562Xmy9bqaYnnyssdxB0MvA7RmJho87v5VgYTV5XidMJX-gZNCFjrMvMf9d7xe52TR10/s5472/CF%20pineapple2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZL_qRT-jVqFA3OZkI5QMORM1UbalbdPzmM9crTQ_5srAjMHB_xQDPk4V7bplS8sts9Mb7MJXpVaAOHNpdR-UaT2CXUgAygaOIEf3YfuqendaHuDzGJgsBE8g562Xmy9bqaYnnyssdxB0MvA7RmJho87v5VgYTV5XidMJX-gZNCFjrMvMf9d7xe52TR10/w426-h640/CF%20pineapple2.JPG" width="426" /></a></div><i>Fresh chilled pineapple dipped in chocolate</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQc52d85KvITcKFFMuDewN3aB1uWVfKY9y7at02VefsFXcbYD1UCbyfdhvs8qfFch7n5rJUhk897LHWKlu55Nf6dhzLRNN3p_ZvqxdnzVyQEWKeV-nMStv-W1_eEtSNiTQ4kfHZMPRJiFlDQZaSGo_tkuwxoN9J1QwssH9xaH8DzBwS3tK2npBiGXY4c/s5472/CF%20ext2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQc52d85KvITcKFFMuDewN3aB1uWVfKY9y7at02VefsFXcbYD1UCbyfdhvs8qfFch7n5rJUhk897LHWKlu55Nf6dhzLRNN3p_ZvqxdnzVyQEWKeV-nMStv-W1_eEtSNiTQ4kfHZMPRJiFlDQZaSGo_tkuwxoN9J1QwssH9xaH8DzBwS3tK2npBiGXY4c/w426-h640/CF%20ext2.JPG" width="426" /></a></div><br /><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixnUdqEOVD5gkLdFio5N_v44L5ZosT-6e0q1s7-JwcFRtH0HJyDC5u7Sm5nEdus_rmouD5XIxrexJLY1GIp4nGUSB7asP8-RfUsK7LSQ1RMjAZ24f_sac0X_zWz9DSZzILouhrsQ7JQkfmSOQs4YNUQxi0cKL-IokPK2Tm9U18YiwXuBzOHQm1u5dKv8/s304/CF%20logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="130" data-original-width="304" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixnUdqEOVD5gkLdFio5N_v44L5ZosT-6e0q1s7-JwcFRtH0HJyDC5u7Sm5nEdus_rmouD5XIxrexJLY1GIp4nGUSB7asP8-RfUsK7LSQ1RMjAZ24f_sac0X_zWz9DSZzILouhrsQ7JQkfmSOQs4YNUQxi0cKL-IokPK2Tm9U18YiwXuBzOHQm1u5dKv8/s1600/CF%20logo.png" width="304" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.crabfinrestaurant.com">www.crabfinrestaurant.com</a></div><br /><i><br /><br /><br /></i></span></div><p></p><p><span style="font-family: verdana;"><br /></span></p><div><span style="font-family: verdana;"><b>Gazpacho </b></span></div><div><span style="font-family: verdana;"><i>Serves 6</i></span></div><div><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of Chuck Muer, owner of Crab and Fin</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 large cucumber, peeled, seeded and finely diced </span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1/2 green pepper, finely diced</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1/4 cup pimento, finely diced</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1/2 large onion, finely diced</span></div><div><span style="font-family: verdana;"><div>3 tbsp parsley, finely chopped</div><div>2 tbsp fresh basil, finely chopped</div><div>1 large clove garlic, minced</div><div>1 cup Italian vinaigrette dressing, or a good quality bottled Italian dressing</div><div>6 large Beefsteak tomatoes, peeled and seeded, or a 14-oz can diced tomatoes</div><div><div>1 cup tomato juice</div><div>Salt and ground pepper to taste</div><div>Sour cream, watercress, croutons and cucumber to garnish</div><div><br /></div><div><br /></div><div>Combine the cucumbers, green pepper, pimento and onion in large bowl with parsley, basil and garlic. Mix in the Italian dressing. If using canned tomatoes, use the juice with the tomatoes in the soup. Season with salt & pepper to taste. Chill until ready to serve. Garnish with sour cream, croutons and cucumber.</div></div><div><br /></div><div><br /></div><div><br /></div></span></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-29861107911979824012024-03-14T11:30:00.000-04:002024-03-14T11:30:16.734-04:00Kojo: Modern Pan-Asian Cuisine in Sarasota<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGlZ7gfYJjcwviN60DRkIqbQWXB1L5d686MK280bVmEBAGxMrxSRCcppW5pAyYx9H7i2nHdEIegGyNuigZq6yrsO5vpyP7HUa94QBhz5IztV1dYxG1pwK9XccA1R4_a-mOQ35kbTDd_e80ODhITOvC3dqGh1wXVOzim6VvioB5No1W90IqLEam_jQpTYU/s5472/Kojo%20int.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGlZ7gfYJjcwviN60DRkIqbQWXB1L5d686MK280bVmEBAGxMrxSRCcppW5pAyYx9H7i2nHdEIegGyNuigZq6yrsO5vpyP7HUa94QBhz5IztV1dYxG1pwK9XccA1R4_a-mOQ35kbTDd_e80ODhITOvC3dqGh1wXVOzim6VvioB5No1W90IqLEam_jQpTYU/w427-h640/Kojo%20int.JPG" width="427" /></a></div><p><br /></p><p><span style="font-family: verdana;">Inspired by Natalia and Mark Levey’s world travels, Kojo’s modern Asian menu, cocktail list and premium sake collection has attracted sophisticated diners since opening in 2021. "We’re thrilled to offer a splendid space and an exceptional menu that will become an integral part of Sarasota’s dining scene," says Levey. "We want our food, cocktails and hospitality to provide guests with a unique and memorable experience. Our team created this space because connection, especially right now, is more important than ever. KOJO is a place where patrons can come, relax, have fun and enjoy family and friends." Designed by BLOK Design Group and </span><span style="font-family: verdana;">driven aesthetically by the concept of nature, all furniture, fixtures, and finishes were thoughtfully procured. Natural elements such as the Acacia wood imported from Thailand, cherry blossoms, greenery, and white oak all go into what make this space so unique and special. </span></p><p><span style="font-family: verdana;">However, it's Tojo's food that takes top billing with an inspired menu that includes Chasu Braised Pork Belly Baos, Shanghai Noodles, Shrimp and Pork Gyoza, Crispy Nori Tacos, Wagyu Steaks, </span><span style="font-family: verdana;">an extensive nigiri and sashimi menu and entrées that highlight flavours from China, Japan and Korea, all skillfully prepared and artfully presented. </span><span style="font-family: verdana;">Being raised in a traditional Japanese household, Chef Ken Shiro Lumpkin’s take on age-old recipes comes with a worldly perspective to make the ordinary come alive. Friendly and attentive, the service is excellent, the ambiance warm and welcoming</span><span style="font-family: verdana;">, and the cuisine sensational — Kojo is definitely one of the best new restaurants in Sarasota.</span></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYilKkp3sn1BVY6ur819Up11tyLhxZNkWF1H9TB48I0lR6ie2sqhkbEndNk16BDrirm_V9d0Xn2R3qvktfe1B2KrA3tuFPHvPxcMwlmrIirerRw441gq-StOz-QYZ-TVuR95zDMl3kPdpCmGESwwBAeLOeha5_Ln9A4sOS9eFXUgETypNpTf_DhU3Cyfk/s5472/Kojo%20napkin.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYilKkp3sn1BVY6ur819Up11tyLhxZNkWF1H9TB48I0lR6ie2sqhkbEndNk16BDrirm_V9d0Xn2R3qvktfe1B2KrA3tuFPHvPxcMwlmrIirerRw441gq-StOz-QYZ-TVuR95zDMl3kPdpCmGESwwBAeLOeha5_Ln9A4sOS9eFXUgETypNpTf_DhU3Cyfk/w426-h640/Kojo%20napkin.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Kojo's kimono-style folded napkin and chopsticks with duck rest</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrGHRfidyJ7V2bhLFdf8Eutp3VA1woG-VfKgX5qZcCcX_g2nQ_yXY5ikdJByq_IVWv6zi9o2Qgvt7Ab4W5CR6321t_h9w0dPI2yx8I-Bsw7szHWt6dkDsc55SmJ1hds3KVpBox0mHsHKVedJm4mccyLzDsyKrbBVRJTsM2Yc6h7lGbXtMov9OQN0KR5g/s5472/Kojo%20chopsticks.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrGHRfidyJ7V2bhLFdf8Eutp3VA1woG-VfKgX5qZcCcX_g2nQ_yXY5ikdJByq_IVWv6zi9o2Qgvt7Ab4W5CR6321t_h9w0dPI2yx8I-Bsw7szHWt6dkDsc55SmJ1hds3KVpBox0mHsHKVedJm4mccyLzDsyKrbBVRJTsM2Yc6h7lGbXtMov9OQN0KR5g/w426-h640/Kojo%20chopsticks.JPG" width="426" /></a></div><i>A traditional Japanese chopstick rest in the shape of a duck<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_2QDUZhBhtEOF6jLc8sFGV9VjxJ0ev8mVuDwknwq4YMeULS4A954hxVPcEFidbIx4l_rCRLUtgn2NMTj0ucKBPIgXyiTtvvk1XOB0GUGTw6TT2EE8ZMuJRLfs0Mh4h3E6mg-DuPkdnK9c6Pva62YhoxmhgjYfvkPEPUo-BU7UVQlNcDgnQhFtatsJ-8/s5472/Kojo%20menu2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_2QDUZhBhtEOF6jLc8sFGV9VjxJ0ev8mVuDwknwq4YMeULS4A954hxVPcEFidbIx4l_rCRLUtgn2NMTj0ucKBPIgXyiTtvvk1XOB0GUGTw6TT2EE8ZMuJRLfs0Mh4h3E6mg-DuPkdnK9c6Pva62YhoxmhgjYfvkPEPUo-BU7UVQlNcDgnQhFtatsJ-8/w426-h640/Kojo%20menu2.JPG" width="426" /></a></div><i>Kojo's menu features modern Pan-Asian dishes and premium sake</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYKeO23k2xkJO4MvLejZV7A8k3oxK4ASO8nAe1WIC_t1V2O9ig4UQ4K6nVh-jhxFvJnwAovycKQNDFtgm-nvZ7TlyNmTHD4KxAQytx3gyypkIvzyiyaBF7G_6GTQVJPezrEX2H_8BO9Fy4UHWLrGA7sx-sjybQeIEd51RqFFK5PaLy3bUoAtVWADKgHY/s5472/Kojo%20features%20menu.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYKeO23k2xkJO4MvLejZV7A8k3oxK4ASO8nAe1WIC_t1V2O9ig4UQ4K6nVh-jhxFvJnwAovycKQNDFtgm-nvZ7TlyNmTHD4KxAQytx3gyypkIvzyiyaBF7G_6GTQVJPezrEX2H_8BO9Fy4UHWLrGA7sx-sjybQeIEd51RqFFK5PaLy3bUoAtVWADKgHY/w427-h640/Kojo%20features%20menu.JPG" width="427" /></a></div><i>Kojo's special features menu<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZFBu_VdwH_EveGAw2kUXFNLTqJDI_JlsASac0oxSiuKdcfsPh7p3UpAu_3pkqmwBmyVy22lZsYAJkIh0GkkyxeqlZn-uD_dHMaQMQonRb0hIsq4jlJXlpERW7BCnmQ38XUUl3_YmAQVjocgmso7eevR5t93ieOeAajD5vFizIOPp6Ip4sYLHkcLbYnY/s5472/Kojo%20Junmai%20Daijingo%20botte.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZFBu_VdwH_EveGAw2kUXFNLTqJDI_JlsASac0oxSiuKdcfsPh7p3UpAu_3pkqmwBmyVy22lZsYAJkIh0GkkyxeqlZn-uD_dHMaQMQonRb0hIsq4jlJXlpERW7BCnmQ38XUUl3_YmAQVjocgmso7eevR5t93ieOeAajD5vFizIOPp6Ip4sYLHkcLbYnY/w426-h640/Kojo%20Junmai%20Daijingo%20botte.JPG" width="426" /></a></div><i>Kojo featured my favourite sake, Dasai 39 Jumai Daijingo</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7FfaJr-OkvDO4qrLPiNYR14DqhP88ZeFnQEJFE7DmVlMU6t_fCBVFJwWhxz3pSYtvr_G2CNeWi86h_PpEWxp_qKu4uJ2YaDyrEMlWlQcFMimbyPPfVdqihZ4xIfyzWgkgVmqZmbx2HcZf6QH4b7yQVvYCHUQQ1tFTU_7FpZHLygxoxfOInlVsElUQcc/s5472/Kojo%20sake%20glass.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7FfaJr-OkvDO4qrLPiNYR14DqhP88ZeFnQEJFE7DmVlMU6t_fCBVFJwWhxz3pSYtvr_G2CNeWi86h_PpEWxp_qKu4uJ2YaDyrEMlWlQcFMimbyPPfVdqihZ4xIfyzWgkgVmqZmbx2HcZf6QH4b7yQVvYCHUQQ1tFTU_7FpZHLygxoxfOInlVsElUQcc/w426-h640/Kojo%20sake%20glass.JPG" width="426" /></a></div><i>A glass of my favourite sake poured by Tucker, my </i></span><span style="font-family: verdana; font-size: x-small;"><i>friendly and attentive server</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRucCIK5qKuBwvImdKoCFne0GsV3iORe0SboTIeb58ex1SDUJ6Wvku5xIe3t7vbnOFKgrUD3NiNl0663Crp_vrGO6jtshL79EQ4nKrluU3ttJrCO2MTT92MtklOGOjiDzVQscR9bV7Lnr7jgkimvdKTpLwrm_CrEbiJ0vg7tdg2Hd2UbMu3PMwlOMKn4/s5472/Kojo%20shrimp%20roll7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRucCIK5qKuBwvImdKoCFne0GsV3iORe0SboTIeb58ex1SDUJ6Wvku5xIe3t7vbnOFKgrUD3NiNl0663Crp_vrGO6jtshL79EQ4nKrluU3ttJrCO2MTT92MtklOGOjiDzVQscR9bV7Lnr7jgkimvdKTpLwrm_CrEbiJ0vg7tdg2Hd2UbMu3PMwlOMKn4/w426-h640/Kojo%20shrimp%20roll7.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Shrimp Tempura Roll with spicy mayo, kabayaki, cucumber, </i></div><div class="separator" style="clear: both; text-align: center;"><i>avocado and crispy rice pearls</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU58H2spFxrL1Dw2Xej5ObfHeDSlRwh8-LxUzw2gZ7DYPfwvMCfQ5boForCDNfXPrqB3PBGvnC8GImZB0JGqe1qtlSQ7_YF61nh_ZGee_VYoZuTD5hXVVp4gOcRZkOXF-sPsZ58yz9ekcAjyy47xxhaetez8c7qnfojIBo-OeQB929i9bY2mH99Twr-EE/s5472/Kojo%20gyoza5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU58H2spFxrL1Dw2Xej5ObfHeDSlRwh8-LxUzw2gZ7DYPfwvMCfQ5boForCDNfXPrqB3PBGvnC8GImZB0JGqe1qtlSQ7_YF61nh_ZGee_VYoZuTD5hXVVp4gOcRZkOXF-sPsZ58yz9ekcAjyy47xxhaetez8c7qnfojIBo-OeQB929i9bY2mH99Twr-EE/w426-h640/Kojo%20gyoza5.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Shrimp and Pork Gyoza with Miso Sesame dipping sauce and house Togarashi</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj528D5kEoPV8_3SQhy-vhzCPSNXtsreNMC4H5jVWVspiCDIaRX5-1pw87Tnu1jg7hWWP8UeP_B4ssw4qr7fKCUkYSa1-6sPqzW4LygdDrpESTDlGSmJ8d2a4S2XyCnJZ9a5mqmZgsmDzSObIQyuQcBB15gwSyjaQ9WhBzyTEFpDkQ5p2zdKzBUoHL2cGo/s5472/Kojo%20wagyu4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj528D5kEoPV8_3SQhy-vhzCPSNXtsreNMC4H5jVWVspiCDIaRX5-1pw87Tnu1jg7hWWP8UeP_B4ssw4qr7fKCUkYSa1-6sPqzW4LygdDrpESTDlGSmJ8d2a4S2XyCnJZ9a5mqmZgsmDzSObIQyuQcBB15gwSyjaQ9WhBzyTEFpDkQ5p2zdKzBUoHL2cGo/w426-h640/Kojo%20wagyu4.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Torched Japanese Wagyu Roll with aji amarillo aioli, grilled asparagus,</i></div><div class="separator" style="clear: both; text-align: center;"><i>shisito peppers and lime zest</i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9WHq6Sii8Iee6AmhqTlhdWFrt5y_eySjllPAcHYudJmksjW1QwSj9-eGs2ey5J08AA2qsf7zk_Vlg8SaO97nkWwr_KcssvU55x6uU93EkkHPYE4yhiSKYnJ47HCEbw2H1WhBzNyJloTWXfiOnX2wXSn6KfBWXUQPrutaFZhDurrsU7E6pxme9K6jN0Y/s5472/Kojo%20wagyu5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9WHq6Sii8Iee6AmhqTlhdWFrt5y_eySjllPAcHYudJmksjW1QwSj9-eGs2ey5J08AA2qsf7zk_Vlg8SaO97nkWwr_KcssvU55x6uU93EkkHPYE4yhiSKYnJ47HCEbw2H1WhBzNyJloTWXfiOnX2wXSn6KfBWXUQPrutaFZhDurrsU7E6pxme9K6jN0Y/w426-h640/Kojo%20wagyu5.JPG" width="426" /></a></div><i>Aburi-style flame seared Waggyu sushi with a buttery tenderness </i></div><div class="separator" style="clear: both; text-align: center;"><i>and rich flavour, perfect when simply seared</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfVAs1aNdXCziRavk6xkIk9DhdX1bR13F8vPtfc29mK6Qfl0-PZP8_X2IXiXxuwrSY4XysbWCf3gRGpYyySuSTcJsQPZtqdETLF94yAGUAZzSxrbzEgCXjV34OOZsyMRjg2q78X-3N452JglIkb4yb1fDIoAe8IuoAciuw-0C8zZMpX0VTbW6XgCyQZM/s5472/Kojo%20nigiri2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfVAs1aNdXCziRavk6xkIk9DhdX1bR13F8vPtfc29mK6Qfl0-PZP8_X2IXiXxuwrSY4XysbWCf3gRGpYyySuSTcJsQPZtqdETLF94yAGUAZzSxrbzEgCXjV34OOZsyMRjg2q78X-3N452JglIkb4yb1fDIoAe8IuoAciuw-0C8zZMpX0VTbW6XgCyQZM/w426-h640/Kojo%20nigiri2.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>The chef created a customized Nigiri-sushi platter with Hokkaido Uni, Bluefin Tuna, </i></div><div class="separator" style="clear: both; text-align: center;"><i>Kampachi and Salmon with yuzu cosh aioli and Mayer lemon zest garnish</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPsnmufKdgnjONmtNKIZlNpSVAiUR__kIHDIHR52oKb7YRUA-d-0NMHPoiFnWNPWh42vkt_4q4FoOA4p_R0SnJ9e5RXnM4lpoGOc-te5wScHadT5jl72WAF_2G0Tsd8zQlcUQwWFQ7ZqWMVH6BvdcSJz70bUx4bGiMsU-PMIzf-0gQO6RgrWlVJXqmz4/s5472/Kojo%20hamachi.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPsnmufKdgnjONmtNKIZlNpSVAiUR__kIHDIHR52oKb7YRUA-d-0NMHPoiFnWNPWh42vkt_4q4FoOA4p_R0SnJ9e5RXnM4lpoGOc-te5wScHadT5jl72WAF_2G0Tsd8zQlcUQwWFQ7ZqWMVH6BvdcSJz70bUx4bGiMsU-PMIzf-0gQO6RgrWlVJXqmz4/w426-h640/Kojo%20hamachi.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Kanpachi (Amberjack) Nigiri garnished with umeboshi, white soy and shisho</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fKCGATeQgTKqwqUR32Vrn8g7Ezi0DgWrlmJSlAJONGx2fLagOd83C__Cld4utevxOHP9L3ZNjlqU50pbneaTIaUwPGyOS0lpA2g8ecPY4DeQPnmkYFNN__cRIEE8la4B6rEthe1qWkE7B40Faqv3ny7ew6XncK0EZn7icijyfj1dWBRYHFNCjLwLiaU/s568/KOJO%20green%20logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="568" data-original-width="432" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fKCGATeQgTKqwqUR32Vrn8g7Ezi0DgWrlmJSlAJONGx2fLagOd83C__Cld4utevxOHP9L3ZNjlqU50pbneaTIaUwPGyOS0lpA2g8ecPY4DeQPnmkYFNN__cRIEE8la4B6rEthe1qWkE7B40Faqv3ny7ew6XncK0EZn7icijyfj1dWBRYHFNCjLwLiaU/w430-h566/KOJO%20green%20logo.png" width="430" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Kojo's 'Living Wall"</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfdXvAAPBeKpyXN4SNBoMbZmCk8V7qq1xEIHQ_Wp0IJR7X6VhtFg9T0AFSK-Z498SlTE8r18DiKCxPCNKuS6QIM5Ixdz4LIlLJJP-QoxWsnOU6YHAa8jkWUHg9MIaPzKJ8kHMAQE9OuFeknP8M-9NeEv08LNcyi-97DRF5yLlyP9Rce37G5FT1pd8mpE/s5472/Kojo%20exterior.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfdXvAAPBeKpyXN4SNBoMbZmCk8V7qq1xEIHQ_Wp0IJR7X6VhtFg9T0AFSK-Z498SlTE8r18DiKCxPCNKuS6QIM5Ixdz4LIlLJJP-QoxWsnOU6YHAa8jkWUHg9MIaPzKJ8kHMAQE9OuFeknP8M-9NeEv08LNcyi-97DRF5yLlyP9Rce37G5FT1pd8mpE/w426-h640/Kojo%20exterior.JPG" width="426" /></a></div><i>Exterior of Kojo on North Palm Avenue in Sarasota<br /></i><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBfMldqcKPp9fFpuTVotNCvmVdrS1wkIOP_-WTAOchn763T3YEJZXiPi0D9EmoOwAr5SFNbWVJN0tamcZMS41BoVWiaxGhm_mh5PWv02oBzI9bw-zGo9fQhB00IdclO7XeM5jWJwV_JTBDJ6hU4LwFqVnXbYK1mWghZTqVQUDPwM-UZUdm0iLotb9om0/s318/Kojo%20logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="318" data-original-width="310" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBfMldqcKPp9fFpuTVotNCvmVdrS1wkIOP_-WTAOchn763T3YEJZXiPi0D9EmoOwAr5SFNbWVJN0tamcZMS41BoVWiaxGhm_mh5PWv02oBzI9bw-zGo9fQhB00IdclO7XeM5jWJwV_JTBDJ6hU4LwFqVnXbYK1mWghZTqVQUDPwM-UZUdm0iLotb9om0/w195-h200/Kojo%20logo.png" width="195" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://eatkojo.com">eatkojo.com</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><p></p><div style="text-align: left;"><span style="font-family: verdana;"><br /><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrSiHqItbNTx_nrqeX7_XgKE-gf8cSVhMz9Sww_XNXnVQfFVPgXOMRWsGt4mMAFAgH_aQQ9WWo7rfFFcCm0HMN5BQTXQ3Qn0_MgXyw9H8wyEmQ-3SBAVY2oimHNO0eXkN732L2qH52YWq101dz_x-RkE7EfA2enselElm2d9EwLmg1810QPpIi3lxNQc/s519/Kojo%20caesar%20Salad.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrSiHqItbNTx_nrqeX7_XgKE-gf8cSVhMz9Sww_XNXnVQfFVPgXOMRWsGt4mMAFAgH_aQQ9WWo7rfFFcCm0HMN5BQTXQ3Qn0_MgXyw9H8wyEmQ-3SBAVY2oimHNO0eXkN732L2qH52YWq101dz_x-RkE7EfA2enselElm2d9EwLmg1810QPpIi3lxNQc/s16000/Kojo%20caesar%20Salad.png" /></a></div><br /><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Kojo Wasabi Caesar Salad</b><br /></span><span style="font-family: verdana;"><i>Serves 2</i></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of chef Ken Shiro Lumpkin</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">1 cup baby greens, washed and dried<br /></span><span style="font-family: verdana;">2 cup napa cabbage, washed, dried, and cut into thin slices<br /></span><span style="font-family: verdana;">1/2 cup Wasabi Caesar Dressing - see recipe below<br /></span><span style="font-family: verdana;">2 parmesan crisps<br /></span><span style="font-family: verdana;">10-12 milk bread croutons<br /></span><span style="font-family: verdana;">4 tbsp parmesan cheese, grated on a Microplane</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 tsp toasted white sesame seeds<br /></span><span style="font-family: verdana;">2 tsp freshly squeezed lemon juice<br /></span><span style="font-family: verdana;">1/4 tsp fresh cracked black pepper<br /></span><span style="font-family: verdana;">Wasabi-flavored crispy seaweed, to taste<br /></span><span style="font-family: verdana;">2 tsp fried garlic</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i>Wasabi Caesar Dressing:</i></span></div><div style="text-align: left;"><span style="font-family: verdana;">3 tbsp salt-packed anchovies, rinsed of salt, minced</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 tsp fresh garlic, grated on Microplane<br /></span><span style="font-family: verdana;">10 tbsp wasabi, prepared according to package directions<br /></span><span style="font-family: verdana;">10 tbsp rice wine vinegar<br /></span><span style="font-family: verdana;">2 large eggs<br /></span><span style="font-family: verdana;">2 2/3 cups grapeseed oil<br /></span><span style="font-family: verdana;">12 oz aged parmesan, grated on Microplane</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 tbsp Maldon sea salt</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tsp fresh ground black pepper</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Place the anchovies and garlic into the bowl of a food processor and process until smooth. Add the wasabi, vinegar, and eggs, and process again until smooth. In a slow steady stream, with the machine running, slowly drizzle in the grapeseed oil. When all of the oil has been added, you should have an emulsified sauce. Add the aged parmesan, sea salt, and fresh ground pepper, and pulse to combine. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Using a rubber spatula, transfer the dressing into a storage container. Toss the salad in a mixing bowl with the dressing, croutons, sesame seeds, lemon juice, and black pepper. Plate the dish and garnish with fried garlic, seaweed, and finished with a parmesan crisp on top, and serve.</span></div><div style="text-align: left;"><div><span style="font-family: verdana;"><br /></span></div><div><br /></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div></div><div><br /></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-22787306397434306872024-03-11T11:38:00.000-04:002024-03-11T11:38:52.054-04:00Whitney's on Longboat Key: An Island Oasis<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFdzzhcKV-KkI4Z4KiL-0XCjhj5FzMRHWCQp8jZyxKThLLwzUMcT7R7L_BzS0K4SnEmdvPM858LgXT5pueYmwyY2gTUn5hfhc_wq7joRoP4Vob3nj0tpBKweF94pts-pyCuHG9FL5PalSllvXQlFj-bsmEnAeMVTvlEV_xzvCVL4-fJSzIkWdDW4Zu-U/s5472/Whitney's%20ext.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFdzzhcKV-KkI4Z4KiL-0XCjhj5FzMRHWCQp8jZyxKThLLwzUMcT7R7L_BzS0K4SnEmdvPM858LgXT5pueYmwyY2gTUn5hfhc_wq7joRoP4Vob3nj0tpBKweF94pts-pyCuHG9FL5PalSllvXQlFj-bsmEnAeMVTvlEV_xzvCVL4-fJSzIkWdDW4Zu-U/w426-h640/Whitney's%20ext.JPG" width="426" /></a></div><p><br /></p><p><span style="font-family: verdana;">What was once a service station at the north tip of Longboat Key, is Whitney's, an amazing laid back bodega & bar. Overhauled in 2020, the building still resembles a 1950s-style service station, with nostalgic Americana details and fresh off the beach vibe. Partners James Brearley, David Benstock, Jose Chichande and Joseph Chillura saw its potential. The former gas station's roll-up garage bay door have even been incorporated into the design, and with Longboat Key simply being one of the loveliest places in Florida, "this is the kind of place where one can find peace. Peace being fish tacos and a boozy beverage, of course. But with chirping birds, lush greenery, live music, a fire pit nestled into seashells, and that salty Gulf breeze on your skin, I’d say Whitney’s qualifies as a type of sanctuary." </span></p><p><span style="font-family: verdana;">And the food is delicious. Everything on the menu is sensational, from their Fish Tacos to their signature </span><span style="font-family: verdana;">Burger made with short rib, brisket and ground beef, topped with American cheese, </span><span style="font-family: verdana;">grilled onion, garlic aioli, lettuce and tomato with mound of fresh made </span><span style="font-family: verdana;">frites to their exceptional Shrimp Louie and Grouper Reuben. Even their cocktail list is exceptional. Their Margaritas are legendary, made with Blanco Tequila, Cointreau and fresh lime juice, as well as their Frosé, a frothy pink delight made of frozen rosé that is my sister-in-laws favourite tipple. With fabulous food, friendly staff and walking distance to the beach, </span><span style="font-family: verdana;">Whitney’s is just a beautiful place to be.</span></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIb1Ezk6KzHiEKv0sSdyMt52QEG1cNmOf48PGGuH0CLPB_VlN-r7dHdValjklbTB42yioeZbEX8mFB7yBxzUrU0kV40n-HaSYItCoC-7OriVSH6v6T8yaRneicdMHVvhY5G1TgIXCzZ8o2HCDHu8zsbLfu-eFNBKR1B_9U9AJ3SMUH04oH3R8hq-bgP9c/s5472/Whiney's%20water%20and%20glasses.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIb1Ezk6KzHiEKv0sSdyMt52QEG1cNmOf48PGGuH0CLPB_VlN-r7dHdValjklbTB42yioeZbEX8mFB7yBxzUrU0kV40n-HaSYItCoC-7OriVSH6v6T8yaRneicdMHVvhY5G1TgIXCzZ8o2HCDHu8zsbLfu-eFNBKR1B_9U9AJ3SMUH04oH3R8hq-bgP9c/w426-h640/Whiney's%20water%20and%20glasses.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Cold water and glasses are brought to the table as soon as we sit down</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hM7Utx-MwY9l66NxjGHhDhjINGKq__mmXJ7YtzyjRLbI8dYHDtMgo1V8FCYWkwwsDVV4kFMFh0FmAxV1BWKUalhR563wVSSmtvzvPjBsGwdmp-3dNyhVJ5Hh8J4KHvo7BQfOnR_rrLbUeEWXh7VOn-mWGK5qs1Svok-jx1XlTo9ca86KYOoJMMsyTGU/s5472/Whitney's%20cactus%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hM7Utx-MwY9l66NxjGHhDhjINGKq__mmXJ7YtzyjRLbI8dYHDtMgo1V8FCYWkwwsDVV4kFMFh0FmAxV1BWKUalhR563wVSSmtvzvPjBsGwdmp-3dNyhVJ5Hh8J4KHvo7BQfOnR_rrLbUeEWXh7VOn-mWGK5qs1Svok-jx1XlTo9ca86KYOoJMMsyTGU/w426-h640/Whitney's%20cactus%20.jpg" width="426" /></a></div><i>A wild Zebra Haworthia succulent on our table</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQWxcZk7qZu2PcwAHu9uMCmTptYaNROC1kK0Qu8sv0IpxB-0G6vVOJmNYgOixE3IGSVEgkKXxj5hiMkzfpNRcUEDl15yabw5rKK1ybXB-RUm2EGoF97Ws4chuYeCDHZb8t7F_eN-UKZGECs6E5uS5meZwKTUj6vNF-zxV-JzEUvOtc6NYCHyUhuThKFs/s5472/Whitney's%20menu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQWxcZk7qZu2PcwAHu9uMCmTptYaNROC1kK0Qu8sv0IpxB-0G6vVOJmNYgOixE3IGSVEgkKXxj5hiMkzfpNRcUEDl15yabw5rKK1ybXB-RUm2EGoF97Ws4chuYeCDHZb8t7F_eN-UKZGECs6E5uS5meZwKTUj6vNF-zxV-JzEUvOtc6NYCHyUhuThKFs/w426-h640/Whitney's%20menu.jpg" width="426" /></a></div><i>Whitney's menu is unbeatable — everything is delicious</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh574wks9H8mfJRWDmpyv166639EWYs127_m72dzAREec2USH8HFYnw1p3RJDc7OgiOOqvAFbfMSyKEUCfYJ9JxbxGXVAqGxitIpy02m_UCazrwZ1zQbRbLHbs-kZK2DtMG3bEOKB44eDmgHV8AUpQqe_JKh00SKcTWNR3mIR7k3qT9tL_P1Avd4x0WrfE/s5472/Whitney%20Bar.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh574wks9H8mfJRWDmpyv166639EWYs127_m72dzAREec2USH8HFYnw1p3RJDc7OgiOOqvAFbfMSyKEUCfYJ9JxbxGXVAqGxitIpy02m_UCazrwZ1zQbRbLHbs-kZK2DtMG3bEOKB44eDmgHV8AUpQqe_JKh00SKcTWNR3mIR7k3qT9tL_P1Avd4x0WrfE/w426-h640/Whitney%20Bar.JPG" width="426" /></a></div><i>Whitney's cool Bodega & Bar which makes absolutely amazing Margarita's </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>and </i></span><span style="text-align: left;"><span style="font-family: verdana; font-size: x-small;"><i>refreshing frosé which is frozen rosé </i></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl30OQkH8BI30QqBoJtfUCRRgG8ExRg7kUK2nODM_XPckvvc6mJnveieCrfSBe_A5_FjsZ2MAI3w66Ea4DRDcB6Yt9zor9a-MQ6F0UCZwDfedMILe5tzN_j2XSNd2U5SmnG2r2r-ahK8CnOmu5D1CGbc4wtA5RzofYUh01ai77QMD2KpymWN3tUKHzU9A/s5472/Whitney's%20table.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl30OQkH8BI30QqBoJtfUCRRgG8ExRg7kUK2nODM_XPckvvc6mJnveieCrfSBe_A5_FjsZ2MAI3w66Ea4DRDcB6Yt9zor9a-MQ6F0UCZwDfedMILe5tzN_j2XSNd2U5SmnG2r2r-ahK8CnOmu5D1CGbc4wtA5RzofYUh01ai77QMD2KpymWN3tUKHzU9A/w426-h640/Whitney's%20table.JPG" width="426" /></a></div><i>Tables are set up outdoors much like dining at the beach<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vLLkbf_zUbabumU3m6yFY2KxwoMpZL2EzBjNX8qG6fBJuHL_p8weXT33YaIMLTL-fD2c7cguivdb8dinPMO43eMz2DwJMY7lxLKvfzjMl-6sCwqOR_OWtKa-ivGk82PwyryXpxQEp5_eRwDn4Q7RNCnhw8ifjJdf1P6sTBaUuxD9IPJEeAXJ3SNQ51Y/s5472/Whitney's%20Vinho%20Verde.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vLLkbf_zUbabumU3m6yFY2KxwoMpZL2EzBjNX8qG6fBJuHL_p8weXT33YaIMLTL-fD2c7cguivdb8dinPMO43eMz2DwJMY7lxLKvfzjMl-6sCwqOR_OWtKa-ivGk82PwyryXpxQEp5_eRwDn4Q7RNCnhw8ifjJdf1P6sTBaUuxD9IPJEeAXJ3SNQ51Y/w426-h640/Whitney's%20Vinho%20Verde.jpg" width="426" /></a></div><i>Glass of Vinho Verde</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG78NXF_k2iRZRFfJHSjM1peCo60GpcMnHV8gkM5dhS5pEtGqRW7QywFSTSmHy-2mfbkFJJkSZmdQUUzqqqYrx-DSpS9NQkjqeuHlzrVZUebCxo1jShslunwJCNwpiTUQoUV-X4qVrHpSUO4m69JtploenJE0D4ZQrWB6qPmw-C6tDXB-r-lgvoDA_Csk/s5472/Whitney's%20iced%20tea.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG78NXF_k2iRZRFfJHSjM1peCo60GpcMnHV8gkM5dhS5pEtGqRW7QywFSTSmHy-2mfbkFJJkSZmdQUUzqqqYrx-DSpS9NQkjqeuHlzrVZUebCxo1jShslunwJCNwpiTUQoUV-X4qVrHpSUO4m69JtploenJE0D4ZQrWB6qPmw-C6tDXB-r-lgvoDA_Csk/w426-h640/Whitney's%20iced%20tea.JPG" width="426" /></a></div><i>Unsweetened Iced Tea</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8RVBEx_ERnk2PiZbOQUN0Hirj-1dW-iLATuQWS2gdprCwfcy546H28sVvFoRWahAX01Xq72NCUzpIZe7PP3Vm9hlWfP4F3NHXwJAvSZPlq3LVO3iVwUJ-GRb1L00qFTrOYCW4hTwxWNpC_KchHeSbedUhxoeqh3u0tM9Dg0nFdwQpP3ni_Gt_s1MOSs/s5472/Whitney%20Stella.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8RVBEx_ERnk2PiZbOQUN0Hirj-1dW-iLATuQWS2gdprCwfcy546H28sVvFoRWahAX01Xq72NCUzpIZe7PP3Vm9hlWfP4F3NHXwJAvSZPlq3LVO3iVwUJ-GRb1L00qFTrOYCW4hTwxWNpC_KchHeSbedUhxoeqh3u0tM9Dg0nFdwQpP3ni_Gt_s1MOSs/w426-h640/Whitney%20Stella.jpg" width="426" /></a></div><i>Cold Stella Artois</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dJOWpljO010_b6ZEYw6DUKckQe_V6sZDxg_MjX6cnkXyDX-U4bcRvcep8N9YFtHWFy07oim28LlzAFIXR5OToZvVsuYQOK-1SO_vw1RYSUSI2a9j-eD73E_7Zaef5RxbVbJB0cMfH00HS4KZ2OaZxr4crzX0qVlWfx9a6NUf1lJTlJfE6UnfmmUlMFg/s5472/Whitney's%20fish%20taco.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dJOWpljO010_b6ZEYw6DUKckQe_V6sZDxg_MjX6cnkXyDX-U4bcRvcep8N9YFtHWFy07oim28LlzAFIXR5OToZvVsuYQOK-1SO_vw1RYSUSI2a9j-eD73E_7Zaef5RxbVbJB0cMfH00HS4KZ2OaZxr4crzX0qVlWfx9a6NUf1lJTlJfE6UnfmmUlMFg/w426-h640/Whitney's%20fish%20taco.JPG" width="426" /></a></div><i>Grilled Fish Taco with shaved cabbage, avocado, roasted corn, </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>tomato, chili relish and salsa verde</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWPd7r2YrcQf3fC7M4YfSlDuuule0AgOjpFg5xppVR11vQBKuMe1KDiB2Kj63WSP9tx8HndCAKxAzAWdHz4_UI5prKWKpq6-bBi4xU3lhAb0vba1cR-EzA8uo8ZJmlwRLdN30VrdERmx_ud_vjyn0GtrbgEZqGuPk1Q6nd6FQP64uMeBZyRouv4vq-kY/s5472/Whitney's%20Shrimp%20Louie%20with%20Grilled%20Black%20Grouper.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWPd7r2YrcQf3fC7M4YfSlDuuule0AgOjpFg5xppVR11vQBKuMe1KDiB2Kj63WSP9tx8HndCAKxAzAWdHz4_UI5prKWKpq6-bBi4xU3lhAb0vba1cR-EzA8uo8ZJmlwRLdN30VrdERmx_ud_vjyn0GtrbgEZqGuPk1Q6nd6FQP64uMeBZyRouv4vq-kY/w426-h640/Whitney's%20Shrimp%20Louie%20with%20Grilled%20Black%20Grouper.JPG" width="426" /></a></div><i>Grilled Black Grouper Louie with mixed lettuces, avocado, </i></span><span style="font-family: verdana;"><i><span style="font-size: x-small;">marinated tomatoes, </span></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><i><span style="font-size: x-small;">hard cooked egg and Louie dressing</span></i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGsEfhsPPVuPPHW2zIhUD9LJJnNJyS8-MomOEqie4skl1wo0wTmnqIlh2bF3_ogpaVQrioemyEd_gTczoXhWO0zKC-UZJhaeAtfEr_gm3Mfg2xGZ2AJJjLtqKaGMcWwU20W3PVN5xm-vEZXHRyagVjA96XZvVvQW4AjD23a8GR33PldbV1dlm383-Bgo/s5472/Whitney%20Burger3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGsEfhsPPVuPPHW2zIhUD9LJJnNJyS8-MomOEqie4skl1wo0wTmnqIlh2bF3_ogpaVQrioemyEd_gTczoXhWO0zKC-UZJhaeAtfEr_gm3Mfg2xGZ2AJJjLtqKaGMcWwU20W3PVN5xm-vEZXHRyagVjA96XZvVvQW4AjD23a8GR33PldbV1dlm383-Bgo/w426-h640/Whitney%20Burger3.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Whitney's famous Burger made with a short rib, brisket</span></i><span style="font-size: x-small;"><i>and chuck patty, with American cheese, </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>grilled onion, garlic aioli, lettuce, </i></span><span style="font-size: x-small;">tomato and bacon with fries</span></div></i><span style="font-size: x-small; font-style: italic;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHebYZMJK_wuGQsTbBP1jAtV_IUl7SnRvTiXqYp3NBaLQsTgFoBomOysqd2qFr8V1Z47t0pQ1QKoUhNcOT_9DNH4LzcQkPOmX3FtWdnvl4t6jHdrC9yoWg5a_UmVu5KgzHy_5BnJRvUpqilPJDCZ3OK79MLDY7h9Q0HpmOlAFzbRJ50ZuQV9NFtvK6Bm8/s5472/Whitney%20view%20int.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHebYZMJK_wuGQsTbBP1jAtV_IUl7SnRvTiXqYp3NBaLQsTgFoBomOysqd2qFr8V1Z47t0pQ1QKoUhNcOT_9DNH4LzcQkPOmX3FtWdnvl4t6jHdrC9yoWg5a_UmVu5KgzHy_5BnJRvUpqilPJDCZ3OK79MLDY7h9Q0HpmOlAFzbRJ50ZuQV9NFtvK6Bm8/w426-h640/Whitney%20view%20int.JPG" width="426" /></a></div><span style="font-size: x-small;"><i>Inside dining remodelled from the original big garage doors</i></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;"><i><br /></i></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUAhe-Yy7jhGPPu2wpa-yqh_NGpl34aWCjQCt-V9m67ASu59-WHkIqQyCMODdbi9LgsuCHQFfZkb4wOdBiWy9gZxLTC_EYwc3LawuLlFKiTPu9Gf31m73M7ZCQqkd3dReipSpPIWW8hrZodkZRL-GRBNn64XlWA159b2XOPvly6yUcsmw7xAn4YGWc04/s5472/Whitney%20int.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUAhe-Yy7jhGPPu2wpa-yqh_NGpl34aWCjQCt-V9m67ASu59-WHkIqQyCMODdbi9LgsuCHQFfZkb4wOdBiWy9gZxLTC_EYwc3LawuLlFKiTPu9Gf31m73M7ZCQqkd3dReipSpPIWW8hrZodkZRL-GRBNn64XlWA159b2XOPvly6yUcsmw7xAn4YGWc04/w426-h640/Whitney%20int.JPG" width="426" /></a></div><i>Locals artists are featured inside Whitney's<br /><br /></i></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;"><i><br /></i></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXK0tyKGs-MJVLWcTN1ANcHShcar1CYFXvXXbwm182wvlLgqoAuAQsc0sqpHxPYxmcx-zLh53kpDZpyJMR1OOipHaW5vJG28wCUEreZtgbXbO4uSCvqxQrHwip4Qf5Oay9TD72ixDnxNXGJT7yG4n498GNnvdXz7S8xOjatmnwEw_khyaTfgwSt9xCYY/s1232/Whitney's%20logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1232" data-original-width="710" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXK0tyKGs-MJVLWcTN1ANcHShcar1CYFXvXXbwm182wvlLgqoAuAQsc0sqpHxPYxmcx-zLh53kpDZpyJMR1OOipHaW5vJG28wCUEreZtgbXbO4uSCvqxQrHwip4Qf5Oay9TD72ixDnxNXGJT7yG4n498GNnvdXz7S8xOjatmnwEw_khyaTfgwSt9xCYY/s320/Whitney's%20logo.png" width="184" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.whitneylbk.com">www.whitneylbk.com</a></div><br /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><br /><span style="font-family: verdana;"><br /></span><p></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-38606772413892249642024-03-08T15:48:00.000-05:002024-03-08T15:48:46.847-05:00Oscars 2024: Wolfgang Puck's 30th Governor's Ball<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVkAJtnsrcnCSgqhHfLlBLzelHk9amxQ5VRcOXTH6LWZcdXiiT9Pdtp4owr26Ywes-2BSNCasJOXEgQ9QGFKZd8A3YQJVWIC9BRrSoi_RDFvzj1M8RNR0-32BjWUEJaNVLzDynqqU5lTrsvB9dYtwl3HGKA9aeGaX6PeeeiZ-V9HmmVED0gCdldzu12A/s570/Wolfgang%20puck%20choc%20cigars.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="570" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVkAJtnsrcnCSgqhHfLlBLzelHk9amxQ5VRcOXTH6LWZcdXiiT9Pdtp4owr26Ywes-2BSNCasJOXEgQ9QGFKZd8A3YQJVWIC9BRrSoi_RDFvzj1M8RNR0-32BjWUEJaNVLzDynqqU5lTrsvB9dYtwl3HGKA9aeGaX6PeeeiZ-V9HmmVED0gCdldzu12A/s16000/Wolfgang%20puck%20choc%20cigars.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">World renowned chef and restaurateur Wolfgang Puck has his menu set for this Sundays glitzy Oscars after-party, the Governors Ball, with lots of snazzy dishes to be served to the stars. </span><span style="background-color: white;"><span style="font-family: verdana;">Puck and his catering team will pass around canapés, including his trademark smoked salmon Oscar statuettes, marking three decades of Puck's culinary creations for the A-list event. </span></span><span style="font-family: verdana;">"We're going to have some traditional dishes and also some brand-new innovations," says Puck. "Can you believe this year I'm doing the Governors Ball for the 30th time!" In addition to passed small plates, the Los Angeles-based Austrian chef will create a mezze grazing table for this year's guests, and a paella bar, as well as chef carved Cinco Jotas Iberico Jamon, tortilla de patata, and an array of gourmet hummus, dips and sides. The dessert menu will have an impressive array of 37 items from which to choose, including everything from pina colada baba au rum to chocolate Oscars sprayed with edible gold and of course this years edible chocolate cigars.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1Jz5BGl9Fh5LGmr_WEA6c-3B8qPNS14nfQtMMVLBw4aObU2eQJraIStBi1lBC-UXj_XK3PiVQy5CkzYdHe58njzPOr_7-gFZOC4xbDFB_YI5iuAfLq8DF9zOa6zUaqt6QukPKtegBj4M4UiQcrp9YatjGhXUOXqZYjGsMFhf-PBHcXpimA11WHAPzcs/s609/WP%20seasoning%20steak.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="609" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1Jz5BGl9Fh5LGmr_WEA6c-3B8qPNS14nfQtMMVLBw4aObU2eQJraIStBi1lBC-UXj_XK3PiVQy5CkzYdHe58njzPOr_7-gFZOC4xbDFB_YI5iuAfLq8DF9zOa6zUaqt6QukPKtegBj4M4UiQcrp9YatjGhXUOXqZYjGsMFhf-PBHcXpimA11WHAPzcs/s16000/WP%20seasoning%20steak.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Wolfgang Puck seasoning one of the cuts of meat that will be served at the Governors Ball</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAuGQ0PnhbV1s84t2hDih5MMg0CNoTuz7Wqz8Pv9paDDVJOGYbDbEUnzSB_8LLS-E5kJTz250wQwmm117SJ4dlQTh83c5tmOYfeS3yqVRRU9I0bSCP7I3t82S9vV3GAhcwPcAOKzKilaGyvE2HpMhv6YeqWddck2Xsr4temQcI9eZ1BYOaYWZMC7o3ew/s624/WP%20oscar%20pot%20pies.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAuGQ0PnhbV1s84t2hDih5MMg0CNoTuz7Wqz8Pv9paDDVJOGYbDbEUnzSB_8LLS-E5kJTz250wQwmm117SJ4dlQTh83c5tmOYfeS3yqVRRU9I0bSCP7I3t82S9vV3GAhcwPcAOKzKilaGyvE2HpMhv6YeqWddck2Xsr4temQcI9eZ1BYOaYWZMC7o3ew/s16000/WP%20oscar%20pot%20pies.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Individual chicken pot pies topped with fresh shaved truffles</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipuk1VWUb4Z167xrZQ4Llil-R9YduzlFwXDzbbwjtHVvICWkN35VvCKyJJbwl2h2TXWor4W25WzBSTSgfEATYYdnKZ6dmZEAqRVg5u434kLNBzGHDlU_N0dWLz2wSPMhhVtxKd6vgcpQuB2Wmj2WA1ryq__N02-lJy-YVc1rJzNQDiZxpTtcc4lfwFBhc/s557/WP%20smoked%20salmon%20oscar%20matzo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="557" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipuk1VWUb4Z167xrZQ4Llil-R9YduzlFwXDzbbwjtHVvICWkN35VvCKyJJbwl2h2TXWor4W25WzBSTSgfEATYYdnKZ6dmZEAqRVg5u434kLNBzGHDlU_N0dWLz2wSPMhhVtxKd6vgcpQuB2Wmj2WA1ryq__N02-lJy-YVc1rJzNQDiZxpTtcc4lfwFBhc/s16000/WP%20smoked%20salmon%20oscar%20matzo.png" /></a></div><i>Puck's signature Smoked Salmon and caviar mini Oscars<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-882yGOinZuhT4wVDojPh688CJwWl247h6nTq7O4ZkxFQeweUGTF78qxLPgB0kivk-pzrInlF61W9jvmMk_ar_SklxqdofO1LwKWIS86LzMf-Fz47658bttcspsK91JpxarIAL9s_K5uY4_CmXVF_b87KkEaXtrU3eqWBl4SsUT_h0JU0asa6HYC0els/s543/WP%20pizelle.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="543" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-882yGOinZuhT4wVDojPh688CJwWl247h6nTq7O4ZkxFQeweUGTF78qxLPgB0kivk-pzrInlF61W9jvmMk_ar_SklxqdofO1LwKWIS86LzMf-Fz47658bttcspsK91JpxarIAL9s_K5uY4_CmXVF_b87KkEaXtrU3eqWBl4SsUT_h0JU0asa6HYC0els/s16000/WP%20pizelle.png" /></a></div><i>Chocolate Pizzelle Wafer with Vanilla Cream and WP Chocolate Stamp </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUjHDialEtPel5lbTwU2wTu0LGK4vclv-PM1bjt01VX49lqU_WoXzVDf3JKxKZjhfUUG4BKoSHPga1aX78SR5CG5XB7_GZ45ZkYbZFFpkzGnazlTxM1EGwMEGedh2A9QpFDu1K3ZzL7i0TOxg8G_Un4lIeZ3e_PDW0AxEdL2hU6XntpBn6pIqA21uos4/s541/WP%20dessert.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="541" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUjHDialEtPel5lbTwU2wTu0LGK4vclv-PM1bjt01VX49lqU_WoXzVDf3JKxKZjhfUUG4BKoSHPga1aX78SR5CG5XB7_GZ45ZkYbZFFpkzGnazlTxM1EGwMEGedh2A9QpFDu1K3ZzL7i0TOxg8G_Un4lIeZ3e_PDW0AxEdL2hU6XntpBn6pIqA21uos4/s16000/WP%20dessert.png" /></a></div><i>Artfully prepared dessert for The Governor's Ball<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8Ck5sMe7lZiNJMMGf63ejTGUbO3pJ5pc3YAi9JoMhXC2HYOcVn8yChrfrbbaJonf5xN_kYbqjj7uxfjQSOsvH7uUTUqB9OGIgi-6mAbWM5qVPUPPOCEDucLFmJhNpvTxj-CqVNcXHAO7_33sut7RswSKkVp2vZ9GfqpGsfK86tCwuCP3EiqjZWtYoEY/s564/Oscars%20mixologist.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="564" data-original-width="432" height="585" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8Ck5sMe7lZiNJMMGf63ejTGUbO3pJ5pc3YAi9JoMhXC2HYOcVn8yChrfrbbaJonf5xN_kYbqjj7uxfjQSOsvH7uUTUqB9OGIgi-6mAbWM5qVPUPPOCEDucLFmJhNpvTxj-CqVNcXHAO7_33sut7RswSKkVp2vZ9GfqpGsfK86tCwuCP3EiqjZWtYoEY/w448-h585/Oscars%20mixologist.png" width="448" /></a></div><i>Mixologist Charles Joly prepares a cocktail called "Written in the stars" during a preview of this year's Governors Ball ahead of the 96th Oscars ceremony </i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMY08mi1kma01KLdQ4ytFwosNiArfnMyypzIHyL9__LUapTvARVEnQvvuvTjbBLSsf5Glqxk2QbgXhwChjnvn-BJ_rdcWX-Ld6AcAlS1Sz8Ijwkv8WQKjwMKFYsHcVvGDY4GN6v6M0JZCZZ9NC8_kaJyxwbgGkd1G002LW9T85blu_yisXmhsXMZEa96Q/s592/WP.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="592" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMY08mi1kma01KLdQ4ytFwosNiArfnMyypzIHyL9__LUapTvARVEnQvvuvTjbBLSsf5Glqxk2QbgXhwChjnvn-BJ_rdcWX-Ld6AcAlS1Sz8Ijwkv8WQKjwMKFYsHcVvGDY4GN6v6M0JZCZZ9NC8_kaJyxwbgGkd1G002LW9T85blu_yisXmhsXMZEa96Q/s16000/WP.png" /></a></div><i>Chef Wolfgang Puck is doing the Governors Ball for the 30th time<br /><br /><br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div></div><br /><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: verdana;"><b>Governors Ball Menu 2024</b></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Menu Created by Wolfgang Puck and the Wolfgang Puck Catering Team, </i></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>including VP Culinary Eric Klein and pastry team Kamel Guechida, </i></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Monica Ng and Jason Lemonnier</i></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Tray Passed Hors d’Oeuvres</b></span></div><div style="text-align: center;"><span style="font-family: verdana;">Spicy Tuna Tartare, Sesame Miso Cone</span></div><div style="text-align: center;"><span style="font-family: verdana;">Miniature Wagyu Burgers, Aged Cheddar, Remoulade</span></div><div style="text-align: center;"><span style="font-family: verdana;">Smoked Salmon Oscar Matzo</span></div><div style="text-align: center;"><span style="font-family: verdana;">Assorted Pizza </span></div><div style="text-align: center;"><span style="font-family: verdana;">Korean Steak Tartare on Puffed Rice</span></div><div style="text-align: center;"><span style="font-family: verdana;">Lobster Corn Dog</span></div><div style="text-align: center;"><span style="font-family: verdana;">Sweet Pea Falafel with Hummus and Za’atar </span></div><div style="text-align: center;"><span style="font-family: verdana;">Spiced Gougeres with Black Truffle Dust</span></div><div style="text-align: center;"><span style="font-family: verdana;">Taro Root Taco with Shrimp, Mango, Avocado and, Chipotle Aioli</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Savory Bites</b></span></div><div style="text-align: center;"><span style="font-family: verdana;">Homemade Pretzels, Pimento Cheese</span></div><div style="text-align: center;"><span style="font-family: verdana;">5 Year Aged Gouda</span></div><div style="text-align: center;"><span style="font-family: verdana;">Parmesan Reggiano</span></div><div style="text-align: center;"><span style="font-family: verdana;">Gold Dusted Truffled Popcorn</span></div><div style="text-align: center;"><span style="font-family: verdana;">Roasted Nuts with Rosemary, Cayenne, Sea Salt and Brown Sugar</span></div><div style="text-align: center;"><span style="font-family: verdana;">Fleur de Sel Breadsticks</span></div><div style="text-align: center;"><span style="font-family: verdana;">Spago Style Lavosh</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Poke, Sushi & Shellfish Station</b></span></div><div style="text-align: center;"><span style="font-family: verdana;">Made to order on custom ice bar</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Tray Passed Small Plates – Served Hot</b></span></div><div style="text-align: center;"><span style="font-family: verdana;">Baked Potato with Caviar</span></div><div style="text-align: center;"><span style="font-family: verdana;">Chicken Pot Pie, Black Truffles</span></div><div style="text-align: center;"><span style="font-family: verdana;">Sunchoke Soup with Black Truffle</span></div><div style="text-align: center;"><span style="font-family: verdana;">Baked Macaroni and Cheese</span></div><div style="text-align: center;"><span style="font-family: verdana;">Gnocchetti with Braised Mushrooms and Cashew Cream </span></div><div style="text-align: center;"><span style="font-family: verdana;">Moroccan Spiced Wagyu Short Rib</span></div><div style="text-align: center;"><span style="font-family: verdana;">Semolina Puree, Crispy Brussels Sprouts, Parmesan Funnel Cake and Citrus Charmoula Parsnip Agnolotti, Black Winter Truffles</span></div><div style="text-align: center;"><span style="font-family: verdana;">Dover Sole, Girasole Puree, Spaghetti Squash and Herb Vinaigrette</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Passed Small Plates – Served Cold</b></span></div><div style="text-align: center;"><span style="font-family: verdana;">Baby Beets with Goat Cheese Yogurt, Savory Granola, Citrus and Bitter Greens</span></div><div style="text-align: center;"><span style="font-family: verdana;">Chopped Salad with Popped Sorghum, Shaved Carrots, Feta, Croutons, </span></div><div style="text-align: center;"><span style="font-family: verdana;">Dijon-Champagne Vinaigrette </span></div><div style="text-align: center;"><span style="font-family: verdana;">Hearts of Palm, Watercress, Grapefruit, Jalapeno-Meyer Lemon Vinaigrette</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Dessert Action Stations</b></span></div><div style="text-align: center;"><b style="font-family: verdana;">Made to order...</b></div><div style="text-align: center;"><span style="font-family: verdana;">Lava Cakes (melting Sphere with flavor anglaise) – Turbo Chef</span></div><div style="text-align: center;"><span style="font-family: verdana;">Gelato and Sorbet with Waffle Cones</span></div><div style="text-align: center;"><span style="font-family: verdana;">Gelato (Vanilla, Chocolate, Coffee, Salted Caramel Popcorn, Dulce de leche) Sorbet (Mango, Raspberry/Acai)</span></div><div style="text-align: center;"><span style="font-family: verdana;">Vanilla waffle, Red Velvet</span></div><div style="text-align: center;"><span style="font-family: verdana;">Takoyaki Cake Balls Raspberry Lychee</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Individual and Plated Sweets </b></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Chocolate Buffet</b></span></div><div style="text-align: center;"><span style="font-family: verdana;">Caramel Cappuccino Oscar Lollipops</span></div><div style="text-align: center;"><span style="font-family: verdana;">Chocolate Chips Cookies </span></div><div style="text-align: center;"><span style="font-family: verdana;">Assorted Mini Cookies</span></div><div style="text-align: center;"><span style="font-family: verdana;">Coconut Macaroons </span></div><div style="text-align: center;"><span style="font-family: verdana;">Chewy Cranberry Meringues </span></div><div style="text-align: center;"><span style="font-family: verdana;">Macaron - Truffle, Strawberry, Pistachio, Chocolate, Coffee</span></div><div style="text-align: center;"><span style="font-family: verdana;">Oreo Cookie S’more Dome</span></div><div style="text-align: center;"><span style="font-family: verdana;">Raspberry Panna Cotta, Lemon Sable</span></div><div style="text-align: center;"><span style="font-family: verdana;">Dry Passionfruit Marshmallow Rocher</span></div><div style="text-align: center;"><span style="font-family: verdana;">Bubble Banana/Strawberry Cheesecake Lollipop Freeze-dried Strawberry</span></div><div style="text-align: center;"><span style="font-family: verdana;">Dark Chocolate Brownie </span></div><div style="text-align: center;"><span style="font-family: verdana;">Mocha Tiramisu in Verrines</span></div><div style="text-align: center;"><span style="font-family: verdana;">Large Barks for Breaking Station (white, milk and dark – some movie candies)</span></div><div style="text-align: center;"><span style="font-family: verdana;">Artisanal Chocolate Bonbons, Movie Theater Flavors</span></div><div style="text-align: center;"><span style="font-family: verdana;">Sour patch kids York Peppermint Red Hots Goobers Butterscotch</span></div><div style="text-align: center;"><span style="font-family: verdana;">Marjolaine</span></div><div style="text-align: center;"><span style="font-family: verdana;">Carrot Jalapeno Pate De Fruit</span></div><div style="text-align: center;"><span style="font-family: verdana;">Milk Chocolate Ring Dings</span></div><div style="text-align: center;"><span style="font-family: verdana;">Mini Éclair Gianduja Mousse</span></div><div style="text-align: center;"><span style="font-family: verdana;">Chocolate Peanut Butter Tart</span></div><div style="text-align: center;"><span style="font-family: verdana;">Caramel Banofee Pie</span></div><div style="text-align: center;"><span style="font-family: verdana;">Krispy Pops (lemonade, cherry pop rock, cookies and cream) Florentine Cookies</span></div><div style="text-align: center;"><span style="font-family: verdana;">Chocolate Chips Cookie Sandwich</span></div><div style="text-align: center;"><span style="font-family: verdana;">Coconut Vegan Cupcake</span></div><div style="text-align: center;"><span style="font-family: verdana;">Double Chocolate Cherry Cookies</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Passed Small Plates - Sweet</b></span></div><div style="text-align: center;"><span style="font-family: verdana;">Tropical Gateau (coconut, mango, passion fruit)</span></div><div style="text-align: center;"><span style="font-family: verdana;">Black Currant Pavlova (violet meringue, citrus ganache) Elderflower Champagne Parfait with Raspberry Espuma (champagne pairing) Mini Yuzu Bars</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2y84SooXbSoi5ya-IMRBs7MT0lUPslIleczgsoaS1sgI-an7X2kvNnsrPX6qZ6tCOCRSooXwx3biIP4V3vn3g7q18zlWUJNSs2RgGudr2WyuwABH23ILk7Uv43vdIKrXDtw5HMNyE0eqWICfIphPIbgAp5jwvS00PnEcLfNv47oIPwKr80tmu0my5hiM/s559/WP%20rosti.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="559" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2y84SooXbSoi5ya-IMRBs7MT0lUPslIleczgsoaS1sgI-an7X2kvNnsrPX6qZ6tCOCRSooXwx3biIP4V3vn3g7q18zlWUJNSs2RgGudr2WyuwABH23ILk7Uv43vdIKrXDtw5HMNyE0eqWICfIphPIbgAp5jwvS00PnEcLfNv47oIPwKr80tmu0my5hiM/s16000/WP%20rosti.png" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Potato Pancakes with Smoked Salmon, Caviar, and Dill Cream</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i>Serves 6</i></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of chef Wolfgang Puck</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div>1/2 cup crème fraîche</div><div>1 tspn chopped dill</div><div>1 tsp fresh lemon juice</div><div>Kosher salt and freshly ground black pepper</div><div>1 tbsp snipped chives</div><div>2 medium baking potatoes (1 pound), peeled</div><div>1 small onion</div><div>1 large egg, lightly beaten</div><div>2 tbsp all-purpose flour</div><div>1/2 tsp baking powder</div><div>1/2 cup vegetable oil</div><div>1/2 lb thinly sliced smoked salmon</div><div>2 oz caviar</div><div><br /></div><div><br /></div><div>In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve. In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry. In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.</div><div><br /></div><div>In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes. Arrange the potato pancakes on a platter. Serve warm, with the dill cream, smoked salmon and caviar.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-21191430944112105662024-03-08T10:42:00.000-05:002024-03-08T10:42:19.164-05:00Blu Kouzina: Greek Cuisine on St Armands Circle<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeSmOXQwJavvghlbL6yBCjBaRvY06i5wRNq-wUeMZG0qT_qqoBuUvhY_3nw9rXY3Wnj4_HlR8jYIZ94Q18wBxte_sYdxS2OX2EzccLLh33ipsC72GVkqWKJUIO7g-AWaGHzZ9oS1eSbHJ4cr7coUeK_WpPf_fQAl-xhZH8tMSoVwTkyFdHHKI0dkf_J4/s5472/BK%20ext.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeSmOXQwJavvghlbL6yBCjBaRvY06i5wRNq-wUeMZG0qT_qqoBuUvhY_3nw9rXY3Wnj4_HlR8jYIZ94Q18wBxte_sYdxS2OX2EzccLLh33ipsC72GVkqWKJUIO7g-AWaGHzZ9oS1eSbHJ4cr7coUeK_WpPf_fQAl-xhZH8tMSoVwTkyFdHHKI0dkf_J4/w426-h640/BK%20ext.jpg" width="426" /></a></div><p><br /></p><p><span style="font-family: verdana;">My favourite restaurant on St Armands Circle is Blu Kouzina, a truly wonderful Greek taverna run by co-owners Chef Effie and Dennis Tsakiris, "founded from our family’s love of sharing our native Greek and Mediterranean cuisine with family and friends,” says Dennis. “We want our guests to feel like they are in Greece, but most importantly, we want them to feel like they are entering an extension of our family home." The interior, drawn from the traditional blue and white palette of a beach taverna, is detailed with whitewashed furniture and nautical accents. Serving traditional and modern Greek dishes and using the freshest seasonal ingredients, the menu features Moussaka, Souvlaki, and Roast Lemon Chicken in addition to lighter tapas-style dishes like spanakopita, zucchini fritters and dolmades and entrées including fresh grilled Greek sardines, octopus and a selection of grilled whole fish. </span><span style="font-family: verdana;">By marrying the owners passion for the food of their native Greece, and their warm welcoming hospitality and personalized service, Blu Kouzina is like a bold breeze off the Aegean Sea — a little gem on Sarasotas's culinary scene.</span></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODMl0fWuSQyTKVg-c-_oWWdVNZfAtJ3dhF1R8TsLMMT4qnb0VaG2xYJQThBlmkSsXeu86MPCRiq7fXbsXMvKyu2PO3h8iaX5X9QqR-G9F5Jeu7KSZ8pyw7ysoJaQbwq6_2qbrAuacO_Ke2yUmgMbH97L7UL0J96SFPWtedr7cJPjN5JTLaIqhS596QCE/s648/BK%20Buoy.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="432" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODMl0fWuSQyTKVg-c-_oWWdVNZfAtJ3dhF1R8TsLMMT4qnb0VaG2xYJQThBlmkSsXeu86MPCRiq7fXbsXMvKyu2PO3h8iaX5X9QqR-G9F5Jeu7KSZ8pyw7ysoJaQbwq6_2qbrAuacO_Ke2yUmgMbH97L7UL0J96SFPWtedr7cJPjN5JTLaIqhS596QCE/w426-h640/BK%20Buoy.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>The nautical themed entrance wall of Blu Kouzina</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIb7PGx7Y2D7ZWqbXq19xbYy3pDcYbQPxiygXdSap5UKo492wmrE_Q7xjnzeGiqzEMysS__epDf-Ilf0qlWQtUMyjoIZHe1k20hhJmaIbsYgocihWJljCZ-2caTIVhrqwzR8IlsEvywWUjxbrjrLQcKCdfdFdydupVDsz8XIzs5yRTeOh0WuACOhkox2Y/s649/Blu%20int.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="432" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIb7PGx7Y2D7ZWqbXq19xbYy3pDcYbQPxiygXdSap5UKo492wmrE_Q7xjnzeGiqzEMysS__epDf-Ilf0qlWQtUMyjoIZHe1k20hhJmaIbsYgocihWJljCZ-2caTIVhrqwzR8IlsEvywWUjxbrjrLQcKCdfdFdydupVDsz8XIzs5yRTeOh0WuACOhkox2Y/w426-h640/Blu%20int.jpg" width="426" /></a></div><i>The blue and white Greek taverna-style interior with whitewashed furniture<br /></i></span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMFtmfYgaRuA8jU2EGlJ0vfQpkVOAOIv5iXhY0DJc1y7mF45OPAgB4cjkOhHosIhDJtWWXSFIsPoUWWGsO0U_BQKqF3TugwuE_0LXpdx0UgDEG-WyJECof_T6CTVljhqRDlUfNj4PAHzBBli1YAGgODSM4nxb0Nq5lGFip0YiLDT0SLxDkt9qMemI2ME/s5472/BK%20rolls.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMFtmfYgaRuA8jU2EGlJ0vfQpkVOAOIv5iXhY0DJc1y7mF45OPAgB4cjkOhHosIhDJtWWXSFIsPoUWWGsO0U_BQKqF3TugwuE_0LXpdx0UgDEG-WyJECof_T6CTVljhqRDlUfNj4PAHzBBli1YAGgODSM4nxb0Nq5lGFip0YiLDT0SLxDkt9qMemI2ME/w426-h640/BK%20rolls.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;">Warm homemade rolls </span></i></div><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrfvs6YuIE0wsfjPudHoUDc8e6i9HNe98QhhW2djKkCJFBBjQQ4Ajufh8KGif58zD55NpBVwoqNB6f0lv2omirlgtChUC0kiMw2f3PvdZyOB6Uixu6TrDpXTm2Sv6MvDTXC1FE2rYPy0DXmLc3lQf_Ukv6cxbr82M8slODdnhjcL4A2Zqwjt6l8vMzqc/s5472/BK%20olive%20oil.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrfvs6YuIE0wsfjPudHoUDc8e6i9HNe98QhhW2djKkCJFBBjQQ4Ajufh8KGif58zD55NpBVwoqNB6f0lv2omirlgtChUC0kiMw2f3PvdZyOB6Uixu6TrDpXTm2Sv6MvDTXC1FE2rYPy0DXmLc3lQf_Ukv6cxbr82M8slODdnhjcL4A2Zqwjt6l8vMzqc/w426-h640/BK%20olive%20oil.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Olive oil made from Chef Effie and Dennis Tsakris's family-owned estate </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>in Messinia with over 3000 olive trees</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsGnIKw4UaMKllusHiwQ879SdEBWxo3iS67TOYuLp7ivd-4LZ4WZS5zESM51xwc1FZrTMihAdPdfULt1_aI113Diwe65QMjlZu2yT6dMT9UBNjkNyUoaJajwjmzQAngf0eZrVI5fNDI6kQMM8LWTr9WiYSKuic6XyumSLzpr8li52e7-6CEh4jr_X3aY/s5472/BK%20wine%20Santorini%20wine.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsGnIKw4UaMKllusHiwQ879SdEBWxo3iS67TOYuLp7ivd-4LZ4WZS5zESM51xwc1FZrTMihAdPdfULt1_aI113Diwe65QMjlZu2yT6dMT9UBNjkNyUoaJajwjmzQAngf0eZrVI5fNDI6kQMM8LWTr9WiYSKuic6XyumSLzpr8li52e7-6CEh4jr_X3aY/w426-h640/BK%20wine%20Santorini%20wine.JPG" width="426" /></a></div><i>A 2022 white wine from Santorini recommended by our server from the extensive Greek wine list</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbugSuOxbb_dbxDgGpP3B9W7cLHQ0grlPlCH01u5isFuMp_zstzCTPe4syuleaDAOoMKu9ZMo53LljWgucidR2h1K_IVSJZmJa_lSCEQsTDRknZiqfWTHjoAoVkv2bVYvSEJIr4xOd9tV3iPv_yftLeqxiqCYxtih-RLHPz4eCkSq9CrXS5m8yiaaoP34/s5472/BK%20white%20wine.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbugSuOxbb_dbxDgGpP3B9W7cLHQ0grlPlCH01u5isFuMp_zstzCTPe4syuleaDAOoMKu9ZMo53LljWgucidR2h1K_IVSJZmJa_lSCEQsTDRknZiqfWTHjoAoVkv2bVYvSEJIr4xOd9tV3iPv_yftLeqxiqCYxtih-RLHPz4eCkSq9CrXS5m8yiaaoP34/w426-h640/BK%20white%20wine.JPG" width="426" /></a></div><i>Santorini's volcanic soils and windswept vineyards combine to create </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>lovely white wines like this one</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0G5KvohCLgkhoSqT-Hm5x8fq031Uy1wooL7Oowg0dh2eWdhAAFVvz0HD0kBpzmNy0v0GFDoGOycpvdLe96ibJcdCf7l0CH_m0rfXJWfAJ3MIJNlm9tOIxmoH-4Qnm0oXqDxELRkuCxp0uwsIpkX8M-OMDor4NM71LYQ9-E8Q6zkcs7K6OGNR-H9h03Ps/s5472/BK%20water.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0G5KvohCLgkhoSqT-Hm5x8fq031Uy1wooL7Oowg0dh2eWdhAAFVvz0HD0kBpzmNy0v0GFDoGOycpvdLe96ibJcdCf7l0CH_m0rfXJWfAJ3MIJNlm9tOIxmoH-4Qnm0oXqDxELRkuCxp0uwsIpkX8M-OMDor4NM71LYQ9-E8Q6zkcs7K6OGNR-H9h03Ps/w426-h640/BK%20water.JPG" width="426" /></a></div><i>Cold and refreshing Theoni natural spring water bottled straight at the Goura Spring </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>in the Agrafa mountains in Greece </i><br /><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBf6EHfdzbiWWAZy2z1qpxbBmoCZ9InS7kPprntlix8citxZupVaCZN8EQ9ms4CeYfiPYOLi_QYkpqFvrT4Qc6WdnDaJGWYAPrnfmFC50ydhWbDuAhzXeMdRI07HuIaJUnAQ5BBmChFfMcv-6hh6_IidmhdDNsS2eE20Ya3xYdscg3QKpAjD7v7HXV3A4/s5472/BK%20int%20kitchen%20and%20servers.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBf6EHfdzbiWWAZy2z1qpxbBmoCZ9InS7kPprntlix8citxZupVaCZN8EQ9ms4CeYfiPYOLi_QYkpqFvrT4Qc6WdnDaJGWYAPrnfmFC50ydhWbDuAhzXeMdRI07HuIaJUnAQ5BBmChFfMcv-6hh6_IidmhdDNsS2eE20Ya3xYdscg3QKpAjD7v7HXV3A4/w426-h640/BK%20int%20kitchen%20and%20servers.JPG" width="426" /></a></div><i>Blu Kouzina open kitchen<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOlXs7NxPyNbn5eo0saz4X7ljV680P1ewwDlcsTYt_AzcvaD6z-0-rai6P1Jh068PEJLw9FmwbgeicnqJzvn15hURM3k802Ptuqa291VBlrWB1rhz5XPN2P9rFF7hEIxpcn8BX7Y3c1vyH-BdAcMAZUmj6f5zOG-TCZPzOV5ozdLAtrJIofvUvDddBvs/s5472/BK%20Saganaki.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOlXs7NxPyNbn5eo0saz4X7ljV680P1ewwDlcsTYt_AzcvaD6z-0-rai6P1Jh068PEJLw9FmwbgeicnqJzvn15hURM3k802Ptuqa291VBlrWB1rhz5XPN2P9rFF7hEIxpcn8BX7Y3c1vyH-BdAcMAZUmj6f5zOG-TCZPzOV5ozdLAtrJIofvUvDddBvs/w426-h640/BK%20Saganaki.JPG" width="426" /></a></div><i>Saganaki topped with sweet fig jam, served golden and crunchy with a gooey Kefalotiri Pisto </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>melted cheese interior, </i></span><i style="font-family: verdana;"><span style="font-size: x-small;">and served piping hot</span></i></div><div class="separator" style="clear: both; text-align: center;"><span><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCp3WPIFicG4JHzGPdQtcj4sZjtXEbn30KttdmCzIUZrJOz4q2t5Q4tBo8sbSxWQHKoEmwYeMjfLfE-8x7JRD-F1hbVp1j1KDNcC4gl8tfzZuU0iyZ2eYHFEMBT688TH6WCjqVaFIJq63zF8lsmHSzg5zdLWKh62pyIrXYgn5ZXUk32NfktWMUrXro20I/s5472/BK%20Meatballs.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCp3WPIFicG4JHzGPdQtcj4sZjtXEbn30KttdmCzIUZrJOz4q2t5Q4tBo8sbSxWQHKoEmwYeMjfLfE-8x7JRD-F1hbVp1j1KDNcC4gl8tfzZuU0iyZ2eYHFEMBT688TH6WCjqVaFIJq63zF8lsmHSzg5zdLWKh62pyIrXYgn5ZXUk32NfktWMUrXro20I/w426-h640/BK%20Meatballs.JPG" width="426" /></a></div><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><i><span style="font-size: x-small;">Keftedes made with ground beef and served with tzatziki</span></i></div><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><i><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzh_T0NHQQvYbndBPjQyrLvKouLpfb92GBJKPXjjQGegA33OixC0zHOKa02l9RJWIDpunwxW2u6p05puleo_kaKPwZomNzEnnZjhMGuf5qqiWtpqt_1YMj8TDPBLorysOtfBjrqB1cH_d2GmZqkKE8M1GaW1Joa7XiYc8Lu5LF2gYGRWMBgXAU7gPwkXw/s649/BK%20Lamb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzh_T0NHQQvYbndBPjQyrLvKouLpfb92GBJKPXjjQGegA33OixC0zHOKa02l9RJWIDpunwxW2u6p05puleo_kaKPwZomNzEnnZjhMGuf5qqiWtpqt_1YMj8TDPBLorysOtfBjrqB1cH_d2GmZqkKE8M1GaW1Joa7XiYc8Lu5LF2gYGRWMBgXAU7gPwkXw/s16000/BK%20Lamb.jpg" /></a></div><span style="font-size: x-small;">Lamb chops with Greek lemon-roasted potatoes and flash fries julienned vegetables</span></i></div><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><i><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kHqcnn1S4VjoU8C03bdv5IV7JnXQ1ShFw1OG_VaoQkc4W8DAVYFtJ_hrK0xxWWhGxUkb1V9zC-sTQgvWT5DaCmcjiWaiX0x4uexvdgir3cXWB50a3Top6XJ5U1LFRX0f3sZPQ0T5o080TkRSb5HNjBuZb2ykR71alQEcVpBr1ovXDvPYgBEWQxvNj0E/s576/Blu%20Kouzina%20couple.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" height="578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kHqcnn1S4VjoU8C03bdv5IV7JnXQ1ShFw1OG_VaoQkc4W8DAVYFtJ_hrK0xxWWhGxUkb1V9zC-sTQgvWT5DaCmcjiWaiX0x4uexvdgir3cXWB50a3Top6XJ5U1LFRX0f3sZPQ0T5o080TkRSb5HNjBuZb2ykR71alQEcVpBr1ovXDvPYgBEWQxvNj0E/w433-h578/Blu%20Kouzina%20couple.jpg" width="433" /></a></div><span style="font-family: verdana; font-size: x-small;"><i>Co-owners of Blu Kouzina Chef Effie and Dennis Tsakiris</i></span><br /><span style="font-family: verdana; font-size: x-small; font-style: italic;"><br /><br /></span></div><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmmKXftIJ2Rtq3UpLPQ8aOZlk63JVrercTwhGmoPDIPhIBVvjCqDYTtCBRz9ozffc7BqVNpXgHnRSrEi2Zh3frjA5YudRcwiFma0m7Fm3Kjck8hKUPibJwYh4IdXP5VgyoGIE0aria7qvQXbDbuIq4WSlHro9vvPcVgsKbylX8azndPpA0ATr9u4lmEQ/s200/Blu%20logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="103" data-original-width="200" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmmKXftIJ2Rtq3UpLPQ8aOZlk63JVrercTwhGmoPDIPhIBVvjCqDYTtCBRz9ozffc7BqVNpXgHnRSrEi2Zh3frjA5YudRcwiFma0m7Fm3Kjck8hKUPibJwYh4IdXP5VgyoGIE0aria7qvQXbDbuIq4WSlHro9vvPcVgsKbylX8azndPpA0ATr9u4lmEQ/s1600/Blu%20logo.png" width="200" /></a></div><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><a href="http://blukouzina.com/us">blukouzina.com/us</a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><br /></div><br /><span style="font-family: verdana; font-size: x-small; font-style: italic;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><br /><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /><br /></i></span></div><br /><span style="font-family: verdana;"><br /></span><p></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-73760080822129859302024-03-06T08:17:00.002-05:002024-03-06T08:17:57.482-05:00Sarasota Farmers Market: A Saturday Tradition<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sRBTzyBThtkadZdlCn90VqkwkDM2Ea9iLKqecpCD-8bSyUMjXbbgj-k7WLa0dP_8nLNdHVMet87uAUc0kZDG_mNbJBZBfX7lGA0Ca6oOajsfkpgODVm7I1L_3zPje2I7K0q67RmExR2bsvluqkLlCkyTV3mtunLqNZhMSv-MNcnZ0S1UX_6v0fe16CA/s5472/SM%20Spring%20Onions.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sRBTzyBThtkadZdlCn90VqkwkDM2Ea9iLKqecpCD-8bSyUMjXbbgj-k7WLa0dP_8nLNdHVMet87uAUc0kZDG_mNbJBZBfX7lGA0Ca6oOajsfkpgODVm7I1L_3zPje2I7K0q67RmExR2bsvluqkLlCkyTV3mtunLqNZhMSv-MNcnZ0S1UX_6v0fe16CA/w426-h640/SM%20Spring%20Onions.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-family: verdana;">Located between Main Street and Lemon Avenue in downtown Sarasota, the Sarasota Farmers Market is open rain or shine year-round every Saturday between 7 am and 1 pm. Established in 1979, the Market features over 70 vendors providing the community with fresh local produce, plants and blooms, prepared foods, artisanal products from fresh pasta and guacamole, as well as local seafood and popular food trucks, where a handful of Sarasota restaurants got their start. We always make our way slowly through the markets stalls stopping first at Maggies Seafood, who has been delivering delicious fish and seafood to local farmers markets for over 25 years, </span><span style="font-family: verdana;">followed </span><span style="font-family: verdana;">Worden Farms for organic radishes and fresh produce. One of the essential stops is for a top notch café latte at O&A Mobile Coffee Bar founded by Justin Banister, which almost </span><span style="font-family: verdana;">makes a trip the the market worthwhile on its own. </span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMwVPhVmLRGFzUpJt4tTZmgxQr2cS7bn2LDTk_InwBv0Sm68dcDQNZSxRiy1fCOxnqD4CcRcr0IaLiKdLP1HmwktgR8YMQs7bAk2Kh4G9EYtMRCLM5ITBAx9Eb7txx9HAVQZovrt2iU_PMnXt_RuFDmFtnvWuEbi0ET8JfxJ4CDwlLSgB_lDbRdkFmqw/s5472/SM%20Coffee%20guy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMwVPhVmLRGFzUpJt4tTZmgxQr2cS7bn2LDTk_InwBv0Sm68dcDQNZSxRiy1fCOxnqD4CcRcr0IaLiKdLP1HmwktgR8YMQs7bAk2Kh4G9EYtMRCLM5ITBAx9Eb7txx9HAVQZovrt2iU_PMnXt_RuFDmFtnvWuEbi0ET8JfxJ4CDwlLSgB_lDbRdkFmqw/w426-h640/SM%20Coffee%20guy.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Justin making me a perfect café latte at O&A, which has the best coffee in Sarasota </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBbTZPGs4Cjx5uiqRfKZl0wcintR2ZBlqZ9JBF80FRhJTAkPQs9Dy8fMbU7sCgCFbGIKWDGxr5S3tEVe-Ua6h4RIyP0vzUbYB46h3ZWV-h5L-fDmrPOpwlUyiH1TBS0GMYpgsl9jNIKwu0eBz64GABULQuRQ3pviC7oIrDz-qHd8gIO8v2Mm1G0Y4BHk/s5472/Musician.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBbTZPGs4Cjx5uiqRfKZl0wcintR2ZBlqZ9JBF80FRhJTAkPQs9Dy8fMbU7sCgCFbGIKWDGxr5S3tEVe-Ua6h4RIyP0vzUbYB46h3ZWV-h5L-fDmrPOpwlUyiH1TBS0GMYpgsl9jNIKwu0eBz64GABULQuRQ3pviC7oIrDz-qHd8gIO8v2Mm1G0Y4BHk/w426-h640/Musician.jpeg" width="426" /></a></div><i>Musicians play at the market each Saturday, like this fellow playing a medley of blues and jazz</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzMHgylw1Vam1hFw1gRJzvO-TqP9Ui71JFuVdyer15iP52wStNa7zLfcRyKNGFSWcdWFaAOYwfFCe7inKoxFFHPkjF8RevtmsrA9QHHSZKX7zNmMuZYmcc0U8nkA35bLI_JuLUe9oqN-HPI7rKTM68ghkSEXGh1s9Xp9LgmFhTSUlOgSZeXVbykuSzrE/s5472/SM%20Radishes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzMHgylw1Vam1hFw1gRJzvO-TqP9Ui71JFuVdyer15iP52wStNa7zLfcRyKNGFSWcdWFaAOYwfFCe7inKoxFFHPkjF8RevtmsrA9QHHSZKX7zNmMuZYmcc0U8nkA35bLI_JuLUe9oqN-HPI7rKTM68ghkSEXGh1s9Xp9LgmFhTSUlOgSZeXVbykuSzrE/w426-h640/SM%20Radishes.jpg" width="426" /></a></div><i>Enormous organic radishes from Worden Farms</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0gVsbdx0uE7M6cS0LJgvOYht6dXNJdZo07xIUnM32UJivAP4RTAXA67RDe9T1mjyGGQJc7lqG6n3TmCb1Z1Zfhex0bGsefXLoKmDhciDmKun5WiJxdnepId6EGLxIevfRj_fRFrS7PNpHf2TA-9p3Ap00P-5FayBjODJRc72ThX52CM2pGEwwuhK3cg/s5472/SM%20Mizuna.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0gVsbdx0uE7M6cS0LJgvOYht6dXNJdZo07xIUnM32UJivAP4RTAXA67RDe9T1mjyGGQJc7lqG6n3TmCb1Z1Zfhex0bGsefXLoKmDhciDmKun5WiJxdnepId6EGLxIevfRj_fRFrS7PNpHf2TA-9p3Ap00P-5FayBjODJRc72ThX52CM2pGEwwuhK3cg/w426-h640/SM%20Mizuna.jpg" width="426" /></a></div><i>Mizuna, also known as Japanese mustard greens, has a mild peppery taste, similar to arugula</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Y2fnW8w9kAe691j7axckUA0UVAOzaUhuDg6ztKCQ1LFyQv9eNTSVlmduIQUCfUQOgvGd6AF_TzzGEsMOgYz8FU_q1AqmOZT4bWNRGqet-8QfH6hgPbzmG8Ko-wHF-FYpSOgglW50EXE6LrpUcaq9BjKDhAKt5IfBV2FqHHuKNNnb1zmIyjnHUeSlREY/s5472/SM%20sunflowers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Y2fnW8w9kAe691j7axckUA0UVAOzaUhuDg6ztKCQ1LFyQv9eNTSVlmduIQUCfUQOgvGd6AF_TzzGEsMOgYz8FU_q1AqmOZT4bWNRGqet-8QfH6hgPbzmG8Ko-wHF-FYpSOgglW50EXE6LrpUcaq9BjKDhAKt5IfBV2FqHHuKNNnb1zmIyjnHUeSlREY/w426-h640/SM%20sunflowers.jpg" width="426" /></a></div><i>Buckets and buckets of enormous sunflowers </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzyJK9WaetPhpZUf9MefPE0iikMaNVk5_AGunXD31ICrk9-3moL0-MPqnyAbwTaLw-s3yrgWlYvNUt8bHlFO8tNJS53S1NfVdPnThTL-y41ItcfRRB4WrAcahOtPD19LqiupdAGB_mWNcIs7pi1IuGxiHLvXy80kAntDOBErAygRrWDq8MOqyVm2mdfU/s5472/SM%20Straw%20bags.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzyJK9WaetPhpZUf9MefPE0iikMaNVk5_AGunXD31ICrk9-3moL0-MPqnyAbwTaLw-s3yrgWlYvNUt8bHlFO8tNJS53S1NfVdPnThTL-y41ItcfRRB4WrAcahOtPD19LqiupdAGB_mWNcIs7pi1IuGxiHLvXy80kAntDOBErAygRrWDq8MOqyVm2mdfU/w426-h640/SM%20Straw%20bags.jpg" width="426" /></a></div><i>Exquisite handmade straw bags from Big Top Baskets...</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>I might need to buy one next week</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaOi3zXZY5lgVbmvguj1i0C3_mBYo2gc-yEA0QvDrGQuYeLKCgZYOxYArs19FqVd4tA-Ao0W1_SYkaSpaFRrhmk9ZeU2o-Ev91DYduaUBgPaQISSWRoEFsJXe9HGY9u9GstqayQre3T0F8bd9cK4TxyO8s7bea0V_m7BWDRFWKzlDiZa949tRXm5g7tk/s5472/Sarasota%20Market%20flower%20shop.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaOi3zXZY5lgVbmvguj1i0C3_mBYo2gc-yEA0QvDrGQuYeLKCgZYOxYArs19FqVd4tA-Ao0W1_SYkaSpaFRrhmk9ZeU2o-Ev91DYduaUBgPaQISSWRoEFsJXe9HGY9u9GstqayQre3T0F8bd9cK4TxyO8s7bea0V_m7BWDRFWKzlDiZa949tRXm5g7tk/w426-h640/Sarasota%20Market%20flower%20shop.jpg" width="426" /></a></div><i>Colourful tropical Birds of Paradise and Ginger flowers<br /><br /></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwg3CYvH6tzs8GCsy_uWa92u7CM5wv1cUmlCNSsbwScgu8xsjvxUmflXqXwXf9C9g3hdNScu92r08vndS3qoGSi62ApJe57EfBf_b2ucMXOdb_cKH4tvpao8s5IIwA_-aKQzyFEoMbMeZ977oJeJ9Fqg5TqVwo6ACJI6QOMcjg9R8w-7G32r4KL6Y1Tg/s5472/SM%20succulents.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwg3CYvH6tzs8GCsy_uWa92u7CM5wv1cUmlCNSsbwScgu8xsjvxUmflXqXwXf9C9g3hdNScu92r08vndS3qoGSi62ApJe57EfBf_b2ucMXOdb_cKH4tvpao8s5IIwA_-aKQzyFEoMbMeZ977oJeJ9Fqg5TqVwo6ACJI6QOMcjg9R8w-7G32r4KL6Y1Tg/w426-h640/SM%20succulents.jpg" width="426" /></a></div><i>Sensational succulents</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zDDxCUSSu2dzg8XCEPOAE19ihx70tTUge1rCkXVMd0zwWweg3c0kxOpVtfgDcEyLAsAwSF1JvkT445ji_EWKwyBa6GJKRyZEvDTGhRQIdjZIGBfbZxmLTN_c3aN5Lg-y4yMzn42qoWpEMYWl0BsnX7rMZOdecSM7Pwug1DNTjRvQebqXvjL-zlbyQQ4/s5472/SM%20orchid.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zDDxCUSSu2dzg8XCEPOAE19ihx70tTUge1rCkXVMd0zwWweg3c0kxOpVtfgDcEyLAsAwSF1JvkT445ji_EWKwyBa6GJKRyZEvDTGhRQIdjZIGBfbZxmLTN_c3aN5Lg-y4yMzn42qoWpEMYWl0BsnX7rMZOdecSM7Pwug1DNTjRvQebqXvjL-zlbyQQ4/w426-h640/SM%20orchid.jpg" width="426" /></a></div><i>Beautiful orchids from 'All Around Orchids'<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIO_pRAIAxL0iYyqGJ5DoEuZVQ2zexzmmGZkYmci_W4vkEEdvaPqiPVUlNsVxMZi8wi9t73WXHMfSss5IjbaDcjicJpYMLd9TLmYN86eZU5x0bn-iCnStksVImuxGh50Z7q9nvWwoCCrsl18U8b1GTCF7VZLrFNEgbLDxIikHMsXM83jzjVjcUgnGOek/s5472/Maggies%20Seafood.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIO_pRAIAxL0iYyqGJ5DoEuZVQ2zexzmmGZkYmci_W4vkEEdvaPqiPVUlNsVxMZi8wi9t73WXHMfSss5IjbaDcjicJpYMLd9TLmYN86eZU5x0bn-iCnStksVImuxGh50Z7q9nvWwoCCrsl18U8b1GTCF7VZLrFNEgbLDxIikHMsXM83jzjVjcUgnGOek/w426-h640/Maggies%20Seafood.jpg" width="426" /></a></div><i>Maggies Seafood is absolutely the best spot for the freshest fish, seafood</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>and brightest smiles at the market</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwRkDELDcCzClzqKLile5FqmgmhIQomxHwxEWSF2SQ10b9LIvqJ-XAAvjjQR_qpT2ZcJ2E9Mra7kmXSKIwgCgBhKDtGjr60sQySyBBa9OEPPXwMWznFUznc7qtxJIIJuT7jsbVxDV6HMIZy4NQo1PbnomA70vuo6EXt8S5Z-yXTRshgH7b6dDL8wdcgU/s5472/SM%20Strawberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwRkDELDcCzClzqKLile5FqmgmhIQomxHwxEWSF2SQ10b9LIvqJ-XAAvjjQR_qpT2ZcJ2E9Mra7kmXSKIwgCgBhKDtGjr60sQySyBBa9OEPPXwMWznFUznc7qtxJIIJuT7jsbVxDV6HMIZy4NQo1PbnomA70vuo6EXt8S5Z-yXTRshgH7b6dDL8wdcgU/w426-h640/SM%20Strawberries.jpg" width="426" /></a></div><i>Lots of fresh strawberries at Kinseys Produce</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0eikcUs9EpAeIchJoIRv3EOPbehPs2ArRWs2pSjQnfecgAxzfUwjHgXuajyLTw78mGjc7myq2ZoHv6QL7bYARHCUlQ1fa3npqgIMCCG5l8owhiqAlCG6H2nWg2ZM879zkzTDXFPn_17sPUrNqtQvXhxc94k-5zzsyeHsOGyf17C5dFGQd52Gr2tb5oI/s5472/SM%20Spring%20Onions.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0eikcUs9EpAeIchJoIRv3EOPbehPs2ArRWs2pSjQnfecgAxzfUwjHgXuajyLTw78mGjc7myq2ZoHv6QL7bYARHCUlQ1fa3npqgIMCCG5l8owhiqAlCG6H2nWg2ZM879zkzTDXFPn_17sPUrNqtQvXhxc94k-5zzsyeHsOGyf17C5dFGQd52Gr2tb5oI/w426-h640/SM%20Spring%20Onions.jpg" width="426" /></a></div><i>Artfully designed Kinsey Produce display of spring onions</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOo15iQlYk0W3KYXHXVJtKk-7skrn5Cusw8ZOtNMPI8sPZNoixvEU6CEyXptUf2f-s4Otu143XZymBSjE__jJGJijAm5awcNdfF6sbjuSg9o2IdDS1cpJiqXD4nNANJzOgfNWzmk81lNJUSoIo0rBakSKrY36VE3dzrloVNDi40AcDQzdrXzzd-SlHJ0/s5472/SM%20Greek%20Pie%20Kiosk.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOo15iQlYk0W3KYXHXVJtKk-7skrn5Cusw8ZOtNMPI8sPZNoixvEU6CEyXptUf2f-s4Otu143XZymBSjE__jJGJijAm5awcNdfF6sbjuSg9o2IdDS1cpJiqXD4nNANJzOgfNWzmk81lNJUSoIo0rBakSKrY36VE3dzrloVNDi40AcDQzdrXzzd-SlHJ0/w426-h640/SM%20Greek%20Pie%20Kiosk.jpg" width="426" /></a></div><i>A popular kiosk, Greek Triangles serves fresh warm spanakopita</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJBeL6lgjEkS0imflu49Ce7CZiOF3u_wGY4304sBDeta7sIRXtd-_GB9z01zOrAXYdoGJv9BzJNuvDzuwIntsG-4UjNZFWZuJq9CeaKm1vnhTKm07N7ncyNSVQJ9xcEcyalADpvpCW_hADv_wa8a7SBGtSLGEtVyCFxTV2b-QX7Zb8krUbsMMznKKzkU/s5472/SM%20cigars.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJBeL6lgjEkS0imflu49Ce7CZiOF3u_wGY4304sBDeta7sIRXtd-_GB9z01zOrAXYdoGJv9BzJNuvDzuwIntsG-4UjNZFWZuJq9CeaKm1vnhTKm07N7ncyNSVQJ9xcEcyalADpvpCW_hADv_wa8a7SBGtSLGEtVyCFxTV2b-QX7Zb8krUbsMMznKKzkU/w426-h640/SM%20cigars.jpg" width="426" /></a></div><i>El Guajiro Cigars are hand rolled in the Tampa area from Cuban seeds that are grown </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>in Nicaragua and the Dominican Republic<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQ1DnxrOfl_R4rez2ucPl_TjW7yOVV8SjtKBNrjnKwAiFtfdbm-N3l0ARSUNJH6fcxcd5C1RytbzFEtUGNqXMGA8ggsl1WyvEa7abHqiuI6JYNhNNhUIZ5C_BgKyUuuh3IVqxn-I-Lv_eN2fUgQXnGSMaoyoOmNqvzXXDNp4rFsYkAL_n2XjGCPydwp0/s5472/Sarasoata%20Market%20crowd.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQ1DnxrOfl_R4rez2ucPl_TjW7yOVV8SjtKBNrjnKwAiFtfdbm-N3l0ARSUNJH6fcxcd5C1RytbzFEtUGNqXMGA8ggsl1WyvEa7abHqiuI6JYNhNNhUIZ5C_BgKyUuuh3IVqxn-I-Lv_eN2fUgQXnGSMaoyoOmNqvzXXDNp4rFsYkAL_n2XjGCPydwp0/w426-h640/Sarasoata%20Market%20crowd.jpg" width="426" /></a></div><i>Palm trees, seafood and fresh produce, the market is a wonderful way to start any Saturday</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dcLbHr-TG4OwioSfkI3xulp8kCt-N8qUJ2ZHvwTmvQ5slDoLE1O2FOlRfOK7fzzrDZ4eIDjvXngF_w1rO74Je43zb9SBZDB-8DuSDSoOlr9CBwa7zQjtwkKRIVJdRCCV1r9zTjgRAwovipo_iFkEdXXRR7KDvjHUGgAuQQw5-VfoaF8xv1mQA7FTRCg/s200/SM%20logo.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dcLbHr-TG4OwioSfkI3xulp8kCt-N8qUJ2ZHvwTmvQ5slDoLE1O2FOlRfOK7fzzrDZ4eIDjvXngF_w1rO74Je43zb9SBZDB-8DuSDSoOlr9CBwa7zQjtwkKRIVJdRCCV1r9zTjgRAwovipo_iFkEdXXRR7KDvjHUGgAuQQw5-VfoaF8xv1mQA7FTRCg/s1600/SM%20logo.jpeg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://sarasotafarmersmarket.org">sarasotafarmersmarket.org</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><i><br /></i><br /></span></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><br /></p><div><br /></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-56176416097064081172024-03-04T08:01:00.001-05:002024-03-04T08:01:45.141-05:00Lila: Inspired Plant-Based Cuisine in Sarasota<p style="text-align: center;"><br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bFrGYjgmUZ5W8tihpp6ZW-NbeZQ-1iAuLQjbVXjqvaWsXt4m_74aRISCqiuhzaxmm4gUB6eWOLqQ1PgXe5_OxlupHTP-G_dL3R23QKPDzhzh_JGg9bmPjLXuFp2czveWGN537WVY8r6FsHXf-azkNVDokTWjOJgX1mXTqiQ4WnZzX7cu9-LZ6bHUYME/s5472/Lila%20int.jpg" style="font-family: verdana; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bFrGYjgmUZ5W8tihpp6ZW-NbeZQ-1iAuLQjbVXjqvaWsXt4m_74aRISCqiuhzaxmm4gUB6eWOLqQ1PgXe5_OxlupHTP-G_dL3R23QKPDzhzh_JGg9bmPjLXuFp2czveWGN537WVY8r6FsHXf-azkNVDokTWjOJgX1mXTqiQ4WnZzX7cu9-LZ6bHUYME/w426-h640/Lila%20int.jpg" width="426" /></a></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">One of my favourite restaurants in Sarasota is 'Lila', an inspired plant-based restaurant from chef Ryan Boeve and pastry chef Arthur Lopes, who sadly passed away in 2021. Together they created Pomona Bistro & Wine Bar, a favourite among local foodies and one of my personal favourites. Located in a restored storefront on Main Street, Lila's industrial-chic setting with exposed ceilings, open kitchen and handsome restored terrazzo floor, the menu is absolutely sensational. Opened in 2016, the restaurants concept is based on the Sanskrit word 'Lila', meaning "creative play." Health focused and vegan friendly, local farms and business such as Aloe Organics, Geraldson Farms, Grove Ladder and Global Organics are the driving forces providing Lila with a stock of fresh vegetables and unique ingredients. With rich lush flavours, and </span><span style="font-family: verdana;">innovative exciting vegetarian cuisine, </span><span style="font-family: verdana;">Lila creates culinary magic </span><span style="font-family: verdana;">each and every time.</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKmYRA835XKKXy71GAtVBPep4hHyrLpIO7J7J-qwhKSaTLkUmnNuf0gfSdl_-a8bL2Cga7hUFPPIc1frSEQrQyjdjHjbeyLrWaYBPVyNEz0DybVUmbo96A5iKZO5tYU2kqPqaB5ybuyqU_lpx-uXOzBRzWLoj-AeWJniwmPEhEp6_0HpquQ_Hep0y3QU/s5472/Lila%20flowers%20on%20table.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKmYRA835XKKXy71GAtVBPep4hHyrLpIO7J7J-qwhKSaTLkUmnNuf0gfSdl_-a8bL2Cga7hUFPPIc1frSEQrQyjdjHjbeyLrWaYBPVyNEz0DybVUmbo96A5iKZO5tYU2kqPqaB5ybuyqU_lpx-uXOzBRzWLoj-AeWJniwmPEhEp6_0HpquQ_Hep0y3QU/w426-h640/Lila%20flowers%20on%20table.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Lovely fresh flowers accent each table at Lila</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zn9VWPldNnPXtdtVm-XNnP31dgEm39F13qOxtPJ6t3C5qRejAXEyVNeC3jh9lQvj-eVIJzBqiUhrsCVz12TJDGpZGMDRpe2y789XhXER9wj6wvgT3qHGjb2aBOvE3hPz3DSVuEXMrU9BnEgplnbN3lADC1TQ2t5p0Ep_VVjf8YMA03PtE8AL2kkAh5Q/s5472/Lila%20menu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zn9VWPldNnPXtdtVm-XNnP31dgEm39F13qOxtPJ6t3C5qRejAXEyVNeC3jh9lQvj-eVIJzBqiUhrsCVz12TJDGpZGMDRpe2y789XhXER9wj6wvgT3qHGjb2aBOvE3hPz3DSVuEXMrU9BnEgplnbN3lADC1TQ2t5p0Ep_VVjf8YMA03PtE8AL2kkAh5Q/w426-h640/Lila%20menu.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Lila's seasonal menu, inspired from local farms and businesses,</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">focuses on healthy, organic vegan and vegetarian dishes</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVVMYNwOCTQZ-WqM1cZ7XHPqj1g_ZhIFd8MHXIPhTGpwhK0mr4UU69-R1XKR-Dq_s1raJ84BDT3nkRM81WJSMvrcg3qdwsGR1EYc82saXoAcTU8zekQUSkWcVCE1FmDvEI5PAly1wExfbt61NGcf_xeB4vG4lQHC6XhzgDB3A6cUD6BU7TPK33PwPRz8/s5472/Lila%20Chardonnay.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVVMYNwOCTQZ-WqM1cZ7XHPqj1g_ZhIFd8MHXIPhTGpwhK0mr4UU69-R1XKR-Dq_s1raJ84BDT3nkRM81WJSMvrcg3qdwsGR1EYc82saXoAcTU8zekQUSkWcVCE1FmDvEI5PAly1wExfbt61NGcf_xeB4vG4lQHC6XhzgDB3A6cUD6BU7TPK33PwPRz8/w426-h640/Lila%20Chardonnay.jpg" width="426" /></a></div><i><span style="font-size: x-small;">Glass of Californian Chardonnay</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYskqtNnnikfrZa9QETecFoKBtnD1vIiN3SkDN78jtZUD_WZhm8fSKIuxVB-gPwGc9MQbqfZg1Wl9AMsvpwLcoAsVkvioAnjyDyUKwXnvAfAC0j86I9AzcN-hBf9Wb21-TVbSd56C4dtyQYvmKsw9kgokQBpvcGIO4V9EWWj9nzHPx0-ZcibGkE_QnM64/s5472/Lila%20Lentil%20soup3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYskqtNnnikfrZa9QETecFoKBtnD1vIiN3SkDN78jtZUD_WZhm8fSKIuxVB-gPwGc9MQbqfZg1Wl9AMsvpwLcoAsVkvioAnjyDyUKwXnvAfAC0j86I9AzcN-hBf9Wb21-TVbSd56C4dtyQYvmKsw9kgokQBpvcGIO4V9EWWj9nzHPx0-ZcibGkE_QnM64/w426-h640/Lila%20Lentil%20soup3.jpg" width="426" /></a></div><i><span style="font-size: x-small;">Lila's soups are always sensational, such like this Red Lentil Soup garnished with green onions</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4Q4IToColN04z80fJZAcNgFMZTqU6l9TIFbA8L5jBd_8S_GyXYakf-Ot5ddFRCxW6Xu1CbeeNh7mubUsHL0TxHmTXvq1c3h-y2P6VPakjMjGCSyQi7jllQpK6O9tB-5JQwCrm_gNCN8pGr_zAGyA-Byy_OHePBSvVMDTxZiFX-btFwAEege1489qKzs/s5472/Lila%20Grilled%20Tofu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4Q4IToColN04z80fJZAcNgFMZTqU6l9TIFbA8L5jBd_8S_GyXYakf-Ot5ddFRCxW6Xu1CbeeNh7mubUsHL0TxHmTXvq1c3h-y2P6VPakjMjGCSyQi7jllQpK6O9tB-5JQwCrm_gNCN8pGr_zAGyA-Byy_OHePBSvVMDTxZiFX-btFwAEege1489qKzs/w426-h640/Lila%20Grilled%20Tofu.jpg" width="426" /></a></div><i><span style="font-size: x-small;">Grilled Tofu with Lila's Dragon sauce and Chinese Mustard Cilantro sauce</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66uvlXY1rAx753OLgnqnU50zV3fXcdmmgMianId161Yjpjs1winElYTl6NpbagRtvkLW5oLh9Sy5EnejPsr1K7xevoL-QNsLd0xLEJclVw1IwzSiGp9tphiukON8qAy7IpPC5YUM9YQIh1DXIkT5vrMsW8g7YI0YIod_2NBUG4zaQf733xJQ4v9QzJT8/s5472/Lila%20Macro%20Bowl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66uvlXY1rAx753OLgnqnU50zV3fXcdmmgMianId161Yjpjs1winElYTl6NpbagRtvkLW5oLh9Sy5EnejPsr1K7xevoL-QNsLd0xLEJclVw1IwzSiGp9tphiukON8qAy7IpPC5YUM9YQIh1DXIkT5vrMsW8g7YI0YIod_2NBUG4zaQf733xJQ4v9QzJT8/w426-h640/Lila%20Macro%20Bowl.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Macro Bowl with chickpeas, brown rice, sauerkraut, sliced avocado, carrot, </span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">cucumber, almonds and kale with turmeric dressing</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVy70-DEDwwOrPSaJFmhReZL3ok31TPp43H0PJjmAg8RgvdtAfrxHvqSub-9vXeoo8T0xi883AwznhnYOUZOnUcqLtisNHWuKoR9IKsbz8irURTyrgkC1fx05cUxyw7SwmCaIZi6gIqPTT6IOkYeSkkC7y_gkuPyjWF-tyHSFUaLUJUZD6xEDzIiEaVU/s488/Lila%20logo%20.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="488" data-original-width="476" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVy70-DEDwwOrPSaJFmhReZL3ok31TPp43H0PJjmAg8RgvdtAfrxHvqSub-9vXeoo8T0xi883AwznhnYOUZOnUcqLtisNHWuKoR9IKsbz8irURTyrgkC1fx05cUxyw7SwmCaIZi6gIqPTT6IOkYeSkkC7y_gkuPyjWF-tyHSFUaLUJUZD6xEDzIiEaVU/w195-h200/Lila%20logo%20.png" width="195" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.lilasrq.com">www.lilasrq.com</a></div><br /><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPFeI0aYglRyllPBc9db5Xg9m4xTIxL_0lqM-Yr2BjY9q30zgdFROAOVOY_x4N8LaguqfCL5mo3zI6mwg9iaFb5464k1r8KFS4fGZFmcegaWeq5ZCPYNsxvGCDEm9fwiOC__sXSS9XeqKGPKVHoYfIXIIIkEC-3B4o7wFefig3Y0iJzYMPg9X0vTxPwY/s890/Lila%20apple%20tart.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="890" data-original-width="576" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPFeI0aYglRyllPBc9db5Xg9m4xTIxL_0lqM-Yr2BjY9q30zgdFROAOVOY_x4N8LaguqfCL5mo3zI6mwg9iaFb5464k1r8KFS4fGZFmcegaWeq5ZCPYNsxvGCDEm9fwiOC__sXSS9XeqKGPKVHoYfIXIIIkEC-3B4o7wFefig3Y0iJzYMPg9X0vTxPwY/w259-h400/Lila%20apple%20tart.png" width="259" /></a></div><br /><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Vegan & Gluten-Free Apple Tart</b></div><div class="separator" style="clear: both; text-align: left;"><i>Makes eight 4-inch tarts</i></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">Recipe inspired by tart made by Arthur Lopes</span> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5 Granny Smith apples, peeled</div><div class="separator" style="clear: both; text-align: left;">Apricot glaze</div><div class="separator" style="clear: both; text-align: left;">Coconut oil</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>For the crust:</i></div><div class="separator" style="clear: both; text-align: left;">4 cups almond flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">1/2 cup coconut oil, melted</div><div class="separator" style="clear: both; text-align: left;">6 tbsp coconut milk</div><div class="separator" style="clear: both; text-align: left;">1 tbsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>For the almond-rum butter:</i></div><div class="separator" style="clear: both; text-align: left;">1/2 lb vegan butter</div><div class="separator" style="clear: both; text-align: left;">1 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">4 tbsp ground flaxseed</div><div class="separator" style="clear: both; text-align: left;">3/4 cup filtered water</div><div class="separator" style="clear: both; text-align: left;">3/4 cup dark rum</div><div class="separator" style="clear: both; text-align: left;">4 tbsp almond extract</div><div class="separator" style="clear: both; text-align: left;">4 1/2 cups almond flour</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix all of the crust ingredients in a bowl. Press into four-inch tart pans greased with coconut oil. For the almond-rum butter, cream the vegan butter and sugar in a stand mixer. Add the remaining ingredients and mix for two minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">To assemble the tarts, add three to four tablespoons of almond-rum butter to the centre of the tart crust. Slice the Granny Smith apples thinly and layer them on top of the tart. Brush with apricot glaze then sprinkle with ground cinnamon. Cook in a preheated 375°F oven for approximately 30 minutes or until browned. Serve warm with vegan ice cream.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"> </div><i style="font-size: small;"><br /><br /><br /><br /></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></div><p></p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><p><br /><span style="font-family: verdana;"><br /></span></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-23553084989983140092024-03-01T09:48:00.001-05:002024-03-01T09:48:58.299-05:00Longboat Key & Sarasota: A Culinary Journey<p style="text-align: center;"><br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl12lPWQ5bFpN3QfSSA1H6i25NZBw-pk-dr1MqfAIf7QXN8vIy0o-mGao-FLvNsDKexK5Ocvnv8UmKdVAqd69429-Iwk7B-RJcFNIlC_Y_x5MNoY6yn8x04shG786YjNuIH_s26Q4h_aptirNyWFGednq816EcvBamLY8JJEM9nxWSCay5-KLyiXPdrY/s530/Beach.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl12lPWQ5bFpN3QfSSA1H6i25NZBw-pk-dr1MqfAIf7QXN8vIy0o-mGao-FLvNsDKexK5Ocvnv8UmKdVAqd69429-Iwk7B-RJcFNIlC_Y_x5MNoY6yn8x04shG786YjNuIH_s26Q4h_aptirNyWFGednq816EcvBamLY8JJEM9nxWSCay5-KLyiXPdrY/s16000/Beach.png" /></a></div><br /> <p></p><div style="text-align: left;"><div style="text-align: center;"><span style="color: #674ea7; font-family: verdana;"><i>A Culinary Journey to Longboat Key, Florida</i></span></div><span style="color: #674ea7; font-family: verdana;"><div style="text-align: center;"><i>March 1 - May 15, 2024</i></div></span></div><p style="text-align: left;"><br /></p><p><span style="font-family: verdana;"><b><span style="color: #351c75;">Scrumpdillyicious</span></b> will be touring Florida's Gulf Coast from early March to mid May, 2024. Join me online each week as we journey through Longboat Key, Anna Maria Island and Sarasota, capturing the culinary and cultural and pulse of this little corner of paradise, renowned for it's silky sand beaches, delicious cuisine, stunning Spanish style architecture and thriving theatre arts scene, from the The John & Mable Ringling Museum of Art and Ca' d'Zan, to the Sarasota Opera, Asolo Theatre and Westcoast Black Theatre Troupe.</span></p><p><span style="font-family: verdana;">Our Culinary Journey will take us from Longboat Key to St Armand's Circle and Sarasota. We'll then journey up to Anna Maria Island, south to Venice and Naples, as we explore the diverse culinary influences and regional ingredients of Florida's diverse cuisine, affectionately coined as “Floribbean” — a vibrant mix of Puerto Rican, Cuban, Jamaican, Haitian, Colombian, Panamanian, and Bahamian dishes. From the Spanish settlers in the early 16th-century to the Cuban, Caribbean and African immigrants, this rich fusion of exotic and complex cuisines has created a food culture that continues to evolve. So grab your appetite as we head south for 10 weeks of sun, sand and culinary snooping!</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com2tag:blogger.com,1999:blog-2384264216644437462.post-4284909697056756212024-02-28T17:47:00.000-05:002024-02-28T17:47:05.982-05:00Astoria in the Great Hall: French-American Bistro<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqv2Bz_av7_3dv3rlClLWvGhY1q6xUk3SjTEwca41SJb-nwlGV1ynBE6m1jec15zl2Qq1QuQBeqRQ68Xn1AXHJGEpfWTfNv17N8glkZYDl-agVYtWc40sYlwOmv5LeKF9r_Q3nn26Uyt3rZTqfC_imzcxJ_n8QW_7eURbz2jOoyRg1swG4B6wrNSUI6Y/s1280/Astoria%20interior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqv2Bz_av7_3dv3rlClLWvGhY1q6xUk3SjTEwca41SJb-nwlGV1ynBE6m1jec15zl2Qq1QuQBeqRQ68Xn1AXHJGEpfWTfNv17N8glkZYDl-agVYtWc40sYlwOmv5LeKF9r_Q3nn26Uyt3rZTqfC_imzcxJ_n8QW_7eURbz2jOoyRg1swG4B6wrNSUI6Y/w426-h640/Astoria%20interior.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="font-family: verdana;">Nestled inside the Great Hall on Toronto's Queen West, Astoria opened last summer as a French-American bistro and cocktail bar from the owners and chef from 'Bar Poet'. A heritage venue and iconic landmark since 1889, the inspiration for the restaurant’s soul-warming cuisine came from a desire to echo the building’s timeless aesthetic. "The place feels nostalgic, and we wanted the food to match that," says Montes de Oca, Manager of Astoria. Head chef Shivam Munjal heads the kitchen serving a classic French bistro-inspired menu featuring Escargot, Oysters, French Onion Soup, Moules et Frites, Duck Confit and Steak-Frites with classic desserts such as Crème Brûlée and Mousse au Chocolat. The 'cocktail menu' is equally enticing with classic libations including a French 75, Old Fashioned, Paper Plane and Negroni, plus a section featuring just 'Bubbles'. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><div>Arriving for dinner on a chilly Saturday night, Astoria was bustling. The beautiful rustic bistro, exuding a sense of opulence of a time that once was — with exposed brick and gilded mirrors — we were nestled in one of their sumptuous leather banquettes surrounded by the warm hue of the vintage bar, and animated chatter of Saturday night's crowd. Our small party began the evening sampling some of Astoria's classic cocktails, then indulged in their signature brioche pull-apart bread served with Maldon salt and house-cultured butter stamped with an “A” for Astoria. Following with a platter of East Coast oysters and delicious Baby Gem Caesar Salad with candied guanciale, white anchovies and garlic croutons, we chose a lovely Pinot Noir from Astoria's short but concise wine list of easy-drinking French bottles that play well with the menu’s hearty bistro fare. It was delicious with the Steak-Frites and Mushroom Agnolotti. The dessert menu, also short but delightfully sweet, was too inviting not to yield to the temptation of the Mousse au Chocolat and silky smooth Crème Brûlée. Friendly and attentive, our server made our evening at Astoria a warm and welcoming experience. </div><div> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IxaLubLwRSnGR8eqix6n0kUDp7rh5mKSJC6njBhe4fDpFTGtXI-HgwogzC3X5u_QLr3fQYcDx6J34Rb_aJ1leHpP4rGWKnDGEQCuaQRnNYnucEnPJtHE19qyoEvCPLy4YXImC_qt5AEsSJpLThNtPa7VLmqf4fftYdmolFGbfj7MQwry3hrorilwu2A/s1280/Astoria%20menu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IxaLubLwRSnGR8eqix6n0kUDp7rh5mKSJC6njBhe4fDpFTGtXI-HgwogzC3X5u_QLr3fQYcDx6J34Rb_aJ1leHpP4rGWKnDGEQCuaQRnNYnucEnPJtHE19qyoEvCPLy4YXImC_qt5AEsSJpLThNtPa7VLmqf4fftYdmolFGbfj7MQwry3hrorilwu2A/w426-h640/Astoria%20menu.jpg" width="426" /></a></div><span style="font-size: x-small;"><i>The beautifully hand drawn menu doubles as a placemat </i><span style="font-style: italic;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmnmpI_3ZI-pvedouufWBWMohDaMoTDhzzofp1vOqLpJ6lw7LNJohORARpdR2ajDw41QhXtEUiIQ-zahDuZrXISZ385lGwMb3eOVtnYnRtw56olXB309EGyzpmjGz_HDcUta2LYnJYnzA0fStwbWA1kWBfmxaYpBeD7GxRCW3wD0bZZzCtCHxjndsDTk/s1280/Astoria%20napkin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmnmpI_3ZI-pvedouufWBWMohDaMoTDhzzofp1vOqLpJ6lw7LNJohORARpdR2ajDw41QhXtEUiIQ-zahDuZrXISZ385lGwMb3eOVtnYnRtw56olXB309EGyzpmjGz_HDcUta2LYnJYnzA0fStwbWA1kWBfmxaYpBeD7GxRCW3wD0bZZzCtCHxjndsDTk/w426-h640/Astoria%20napkin.jpg" width="426" /></a></div><i>Casual dishcloth inspired napkins with casual bistro-style china</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiKvkOEOVFUuFfkgbR9xp1Hwl8od5iTNyqQzbNl-X6gw9kgynlkJ8zgS-72y2gvl7agPNFgQBQQUoW9OlB5h-Rqd1JSgAsMpE3i6EHb3_Hww8S9OTCcf9V6NOmqWozuDLFhBvg5ibwR-I9SnACqS0uPeS9Q5I5XPwDSSEFMhs1Ht390r_FGfdP23RtiY/s1280/Astoria%20int%20bar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiKvkOEOVFUuFfkgbR9xp1Hwl8od5iTNyqQzbNl-X6gw9kgynlkJ8zgS-72y2gvl7agPNFgQBQQUoW9OlB5h-Rqd1JSgAsMpE3i6EHb3_Hww8S9OTCcf9V6NOmqWozuDLFhBvg5ibwR-I9SnACqS0uPeS9Q5I5XPwDSSEFMhs1Ht390r_FGfdP23RtiY/w426-h640/Astoria%20int%20bar.jpg" width="426" /></a></div><div class="separator" style="clear: both;"><i><span style="font-size: x-small;">The French-inspired bistro décor of Astoria</span></i></div><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADUan_Zrwenu57JhoYyrPppr-6FE10fQbx1IB68r3SvQ1SuE0R2RigECVTlH75i2v0GjwMjzhAGC1TVjubCPGTPQVaQK5zURiB-zhvSw2JYdKhIzmT81E85mkNp_wlT5aHZwH8dmIcVtfkj0i1YVw6MBnOPJU3aTsFBAEMXo1by5ishiKLK8NjekIbec/s1280/Astoria%20Paperplane%20cocktail.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADUan_Zrwenu57JhoYyrPppr-6FE10fQbx1IB68r3SvQ1SuE0R2RigECVTlH75i2v0GjwMjzhAGC1TVjubCPGTPQVaQK5zURiB-zhvSw2JYdKhIzmT81E85mkNp_wlT5aHZwH8dmIcVtfkj0i1YVw6MBnOPJU3aTsFBAEMXo1by5ishiKLK8NjekIbec/w426-h640/Astoria%20Paperplane%20cocktail.jpg" width="426" /></a></div><i>The small menu of classic cocktails features a 'Paper Plane',</i></span><span style="font-size: x-small;"><i> made with bourbon, </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>Aperol, Amaro Nonino, and fresh lemon juice</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrjxzIl4w67NNHuVxOjD0hQGZT1Do5XWbtmUmMDkIJk-uYeV5miZxfpX8ZU3ri5n_X6M3_C-nLp_6I9sc9JU0YZVb1SnCMpPsFGuK8w7hB_soFBYQa9fA28FoZsZUE-pQevkVJcLNFocUoHyz0vyqUrbqXWgSAmHTY97WoRWr9xIylj_OcUcifXubPWU/s1280/Astoria%20Vespa%20Martini.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrjxzIl4w67NNHuVxOjD0hQGZT1Do5XWbtmUmMDkIJk-uYeV5miZxfpX8ZU3ri5n_X6M3_C-nLp_6I9sc9JU0YZVb1SnCMpPsFGuK8w7hB_soFBYQa9fA28FoZsZUE-pQevkVJcLNFocUoHyz0vyqUrbqXWgSAmHTY97WoRWr9xIylj_OcUcifXubPWU/w426-h640/Astoria%20Vespa%20Martini.jpg" width="426" /></a></div><span style="font-size: x-small;"><i>Another Astoria cocktail is the 'Vesper Martini' which was invented by author Ian Fleming </i></span></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">for his iconic British secret agent, James Bond 007</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ1imEA-CRHbzP3sU6nN0JlUeHnJ2E5vk35BwAn8NwXGZO_gbXy8QUSPokIwX-Wmr9aX74VthMYAoKtcgM4H8mufEw8KM57cym2K_ugk5fcJnultX_W24ayRv2Zp0y4zAgxZgJHkiFgVQptdNJwGpbF5r8Y-G_iuV7Nv-cjrZ0vgWRui1NO6ihlaUSxI/s1280/Astoria%20Bread%20&%20Butter.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ1imEA-CRHbzP3sU6nN0JlUeHnJ2E5vk35BwAn8NwXGZO_gbXy8QUSPokIwX-Wmr9aX74VthMYAoKtcgM4H8mufEw8KM57cym2K_ugk5fcJnultX_W24ayRv2Zp0y4zAgxZgJHkiFgVQptdNJwGpbF5r8Y-G_iuV7Nv-cjrZ0vgWRui1NO6ihlaUSxI/w426-h640/Astoria%20Bread%20&%20Butter.jpg" width="426" /></a></div><span style="font-size: x-small;">Astoria's Warm and Squishy Brioche Bread & Butter with Maldon Salt<br /><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2KNzyjGcXjJJEKg4gb3pcN5UYCw3c1E_AttHK4kf02wx9LypDzmTUYEVja7U7IFLa3ZrySGz_nH-oicIyQoqc4NoA0IUlRLxWNLLkB6HpcHo1H8CUumpXPyjLyzbCrKIE3lU9u3LPiGQh5xDexdZpAcvirqICaDspEuypK5i9Y78k3H-j4j3Ui0Nkeo/s1280/Astoria%20Gem%20Lettuce%20Caesar%20Salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2KNzyjGcXjJJEKg4gb3pcN5UYCw3c1E_AttHK4kf02wx9LypDzmTUYEVja7U7IFLa3ZrySGz_nH-oicIyQoqc4NoA0IUlRLxWNLLkB6HpcHo1H8CUumpXPyjLyzbCrKIE3lU9u3LPiGQh5xDexdZpAcvirqICaDspEuypK5i9Y78k3H-j4j3Ui0Nkeo/w426-h640/Astoria%20Gem%20Lettuce%20Caesar%20Salad.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>Chef Munjal's Baby Gem Caesar Salad </i><i>crowned with candied guanciale, white anchovies </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>and garlic croutons and served wrapped in muslin for easy seedless squeezing</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>gets a boost of umami from his anchovy-laden dressing </i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztsuaPyUSOukFanRWKmuzoFfJiRLhCZf9uzm-VZ6KPewgjxCZfYqTRlqSUOO07TP2wP_XO6WtV-hEHIryZjoD8-u3TvrJKlQWj9kaHqwB_O-Cvr_cTdDEtMx6XLZtUqUeeDjQs6jCtDS1tbWHzHmX7c0IjevXYLslHs7jYXyhhkSKzkq3lkcY-H_awmk/s1280/Astoria%20oysters3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztsuaPyUSOukFanRWKmuzoFfJiRLhCZf9uzm-VZ6KPewgjxCZfYqTRlqSUOO07TP2wP_XO6WtV-hEHIryZjoD8-u3TvrJKlQWj9kaHqwB_O-Cvr_cTdDEtMx6XLZtUqUeeDjQs6jCtDS1tbWHzHmX7c0IjevXYLslHs7jYXyhhkSKzkq3lkcY-H_awmk/w426-h640/Astoria%20oysters3.jpg" width="426" /></a></div><span style="font-size: x-small;"><i>These Bijou oysters from New Brunswick come with a Merlot mignonette, fresh horseradish, </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>a mini bottle of Tabasco and lemon wedge</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShdhhILCN5Bom8yXWwcAvpIVFmWwbumTHxsW-LGcvliLfoIKRHneuBaPHbjtAaq3NtYaZMbCcX91pJ7c9n7kW1r86JHDFIhisbdXCjRMnUFnm_pX0k0YwsZGdKNXwcXIQ_2KfFwKNHvoCouTyNBaByUiauNwxw15W9iOPfnHzI0YE-674uBZeas7FaNE/s1280/Astoria%20Pinot%20Noir.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShdhhILCN5Bom8yXWwcAvpIVFmWwbumTHxsW-LGcvliLfoIKRHneuBaPHbjtAaq3NtYaZMbCcX91pJ7c9n7kW1r86JHDFIhisbdXCjRMnUFnm_pX0k0YwsZGdKNXwcXIQ_2KfFwKNHvoCouTyNBaByUiauNwxw15W9iOPfnHzI0YE-674uBZeas7FaNE/w426-h640/Astoria%20Pinot%20Noir.jpg" width="426" /></a></div><i>A first from Ottawa born financier-turned-winemaker Frédéric Brouca, this Pinot Noir </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>is organically grown from a small vineyard in St. Chinian in Languedoc-Roussillon</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWXKC-oTwdXAZS7A7f8yBJjQUYnppdsstLoEuDO-KmJOVBls0SZ8CbAbiH3JgRJnAkU4nY-oc7ulDcef2gIQx777YdIBG2PChFHOk4KNU-4fBVIdnpfKcDcR5TK9b2Q2-GW0Mi5ROi0e0w2sDhF4qu3NnIynzw07pAgQEb7RaOMh0kVryy7KrgTX9S0g/s1280/Astoria%20Pinot%20Noir%20Glass.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWXKC-oTwdXAZS7A7f8yBJjQUYnppdsstLoEuDO-KmJOVBls0SZ8CbAbiH3JgRJnAkU4nY-oc7ulDcef2gIQx777YdIBG2PChFHOk4KNU-4fBVIdnpfKcDcR5TK9b2Q2-GW0Mi5ROi0e0w2sDhF4qu3NnIynzw07pAgQEb7RaOMh0kVryy7KrgTX9S0g/w426-h640/Astoria%20Pinot%20Noir%20Glass.jpg" width="426" /></a></div><span style="font-size: x-small;"><i>Medium bodied with ripe tannins, the wine was a highlight on Astoria's short wine list</i><br /></span><span style="font-size: x-small;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpue43lqhI9RhvKjGNTC2OcG_BIlCpnCHf1sqYG7tGRQOJ1hd_-_2mYT6H9BQtNC1uVlMZIRy5Ih4qKpWe3-MCEsFYKpa2Mv7ig-fOThrNpeqSvffdEXATBco3-zvYKC55s-r6nG4m6YmaRe6DQFzpVtNI7gUF4ZTk6QOrJycACwsZvVtipOFsGHfHLH0/s1280/Astoria%20Grilled%20asparagus.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpue43lqhI9RhvKjGNTC2OcG_BIlCpnCHf1sqYG7tGRQOJ1hd_-_2mYT6H9BQtNC1uVlMZIRy5Ih4qKpWe3-MCEsFYKpa2Mv7ig-fOThrNpeqSvffdEXATBco3-zvYKC55s-r6nG4m6YmaRe6DQFzpVtNI7gUF4ZTk6QOrJycACwsZvVtipOFsGHfHLH0/w426-h640/Astoria%20Grilled%20asparagus.jpg" width="426" /></a></div><i>Grilled Asparagus</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtdBOKa9PUkvBe2Q4JOTTUp3Danbk2Ul7rL26LaS1-GVwbwVDN9QsGfv5e-Hu4Fq-qe_tWf89IDAVAkBrjq3_FAu49iP8hYiiP8ozMWRk2s4SfQho3uVtgSr4ZBxo2yTPuzIT1nh4kLV2zRuYmQjHK5TbC2AOkDq-I2BRonhE1UCBbqZ8RNUSSINo35c/s1280/Astoria%20Mushroom%20Anglolotti.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtdBOKa9PUkvBe2Q4JOTTUp3Danbk2Ul7rL26LaS1-GVwbwVDN9QsGfv5e-Hu4Fq-qe_tWf89IDAVAkBrjq3_FAu49iP8hYiiP8ozMWRk2s4SfQho3uVtgSr4ZBxo2yTPuzIT1nh4kLV2zRuYmQjHK5TbC2AOkDq-I2BRonhE1UCBbqZ8RNUSSINo35c/w426-h640/Astoria%20Mushroom%20Anglolotti.jpg" width="426" /></a></div><span style="font-size: x-small;"><i>Mushroom Agnolotti with Porcini stuffed ravioli in a white wine cream sauce consisting of oyster, beech, and porcini mushrooms, and topped with a generous amount of pecorino</i><br /></span><span style="font-size: x-small;"><i><br /></i></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oWGDG-5XWZqjdiWJ0ldAprWQ5ZbWfKZkSmiI-D1o0A0kBvDe4Hglbpnh41oejn3jfG6dMOkxvqzjc9OVqT-UGNUxvnHbCp2Ow60_XYe-UiYWErjIv1leRwIDZYLitiV29Yt6pHwSqNnfvcME-ooz0j85REwdoF3Ra97H6cTfk8cEBQSlV_OnjSbyKn8/s1280/Astoria%20Steak%20Frites2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oWGDG-5XWZqjdiWJ0ldAprWQ5ZbWfKZkSmiI-D1o0A0kBvDe4Hglbpnh41oejn3jfG6dMOkxvqzjc9OVqT-UGNUxvnHbCp2Ow60_XYe-UiYWErjIv1leRwIDZYLitiV29Yt6pHwSqNnfvcME-ooz0j85REwdoF3Ra97H6cTfk8cEBQSlV_OnjSbyKn8/w426-h640/Astoria%20Steak%20Frites2.jpg" width="426" /></a></div><i><span style="font-size: x-small;">Perfectly grilled USDA Prime flank Steak-Frites with a quenelle of café de Paris butter </span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">served with sautéed spinach, house-made fries and Maldon salt</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7TuQVQf93cc8X-wHi2ncqnpueX2ONS0iBPOuWiHmC5SfcW_O1IBhTDHySgc0sVyin5ZAGI6qvO5vp9vTKfQIh5KHH5zzSs4P8Ae_uaFQGjturRdZojpFkZfp_vBbu-5xXodMn6viX0mLFE2brG-nxNW7DKvPZHjZg9-dbTj1VVhfMZ3GCq1CrGyk9yI/s1280/Astoria%20Salmon%20with%20Shisito%20Peppers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7TuQVQf93cc8X-wHi2ncqnpueX2ONS0iBPOuWiHmC5SfcW_O1IBhTDHySgc0sVyin5ZAGI6qvO5vp9vTKfQIh5KHH5zzSs4P8Ae_uaFQGjturRdZojpFkZfp_vBbu-5xXodMn6viX0mLFE2brG-nxNW7DKvPZHjZg9-dbTj1VVhfMZ3GCq1CrGyk9yI/w426-h640/Astoria%20Salmon%20with%20Shisito%20Peppers.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><span style="font-size: x-small;"><i>Astoria's special of the day, Grilled Salmon with Beurre Blanc sauce and sautéed new potatoes</i></span></div><div style="font-style: italic;"><span style="font-size: x-small;">topped with blistered Shishito peppers</span></div></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8aVzhPBiJ9w6B_QSdPHaPTl-ZzkfI_FochFDsVbQXYhf9eoAOCs9i5fAa4MwHwWnBUa3PfcYTJiBoI3q6nNwQqHk7jA2eF0JdCY06pkitHUl1-hxSqS9GGDOlmiV4dfot6HLD-AyPbveSSyl63LtIplbZVyfnI5fAjUK3CIunFRpLM7E4UUjX9wD1ww/s1280/Astoria%20Chocolate%20Mousse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8aVzhPBiJ9w6B_QSdPHaPTl-ZzkfI_FochFDsVbQXYhf9eoAOCs9i5fAa4MwHwWnBUa3PfcYTJiBoI3q6nNwQqHk7jA2eF0JdCY06pkitHUl1-hxSqS9GGDOlmiV4dfot6HLD-AyPbveSSyl63LtIplbZVyfnI5fAjUK3CIunFRpLM7E4UUjX9wD1ww/w426-h640/Astoria%20Chocolate%20Mousse.jpg" width="426" /></a></div><span style="font-size: x-small;"><i>Creamy Chocolate Mousse with a generous swirl of whipped cream</i></span><i> </i></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>then dusted with toasted pistachios and cocoa powder</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebFm0gU9lzTnb7LoijtOqf18tN-5Jo_4JmZhzQ4MXbFeEYMMIucRjhymVkfhA0ut1vqR1fd7r-A5n35BxrcYyZ4FtqUrWSHDQVm5C5k8OOBRhUepA6oAZqQrgE79RCjpZ91SLjaXxaZ0VyRdbnHOij6GQ6lnjIPdfZPDIWpCo3qMmTvFrDtWkj48mJ5I/s1280/Astoria%20Creme%20Brulee.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebFm0gU9lzTnb7LoijtOqf18tN-5Jo_4JmZhzQ4MXbFeEYMMIucRjhymVkfhA0ut1vqR1fd7r-A5n35BxrcYyZ4FtqUrWSHDQVm5C5k8OOBRhUepA6oAZqQrgE79RCjpZ91SLjaXxaZ0VyRdbnHOij6GQ6lnjIPdfZPDIWpCo3qMmTvFrDtWkj48mJ5I/w426-h640/Astoria%20Creme%20Brulee.jpg" width="426" /></a></div><i>Crème Brûlée - a French classic with vanilla bean and caramelized sugar<br /><br /></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMbLgSnd82hzMK050yJ0Z1XxVxoappmWGOBDdpnJIxGMUQHsnVmL7snsllUEr2M97wCulA_viAR3hvvy1oN_-m48QlbriVBFjkeFZQfsXO14LX_JSaIXUp7iIRME2lmPX4t2mSbxhd-LKDqS9IkFsXe8AqwzeM7_cZ8MAqWvcvzJVUwoYvmx5XBUIWq8/s1280/Astoria%20Neon%20Sign.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMbLgSnd82hzMK050yJ0Z1XxVxoappmWGOBDdpnJIxGMUQHsnVmL7snsllUEr2M97wCulA_viAR3hvvy1oN_-m48QlbriVBFjkeFZQfsXO14LX_JSaIXUp7iIRME2lmPX4t2mSbxhd-LKDqS9IkFsXe8AqwzeM7_cZ8MAqWvcvzJVUwoYvmx5XBUIWq8/w426-h640/Astoria%20Neon%20Sign.jpg" width="426" /></a></div><br /></span><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABHtcDccXhTrZsSKGNO0lEQ3UB_U0-NH8btTsaw-ZimplqYbklTliXlIKzjf3fjByNX-Hu-0kc0of4OpnECCI783wZ9rul9l2k2cAn8A1kawcjvZRcpLTY2pAanSvdbHK2mX9GNP7nHWCDjhitEstNtKi_J-KzpBtM0ugpX3E1KtIZJLVV_kZko2v7YA/s266/Astoria%20logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="211" data-original-width="266" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABHtcDccXhTrZsSKGNO0lEQ3UB_U0-NH8btTsaw-ZimplqYbklTliXlIKzjf3fjByNX-Hu-0kc0of4OpnECCI783wZ9rul9l2k2cAn8A1kawcjvZRcpLTY2pAanSvdbHK2mX9GNP7nHWCDjhitEstNtKi_J-KzpBtM0ugpX3E1KtIZJLVV_kZko2v7YA/w200-h159/Astoria%20logo.png" width="200" /></a></div><span style="font-size: x-small;"><br /><i>www.astoriagreathall.com/menu</i><br /></span><span style="font-size: x-small; font-style: italic;"><br /></span></div><br /><span style="font-size: x-small; font-style: italic;"><br /></span><i style="font-size: small;"><br /></i></div><br /><div style="text-align: center;"><br /></div></span></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-34531325509669334312024-02-26T07:59:00.000-05:002024-02-26T07:59:43.982-05:00Scaramouche: A Culinary Institution<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAKMEW4QN9Szi_egKoIdYZBnk-IsCMM_fP2c8Xq1wA8fyjce4UfMFjikGJn2diotsIiyKsS5vXbe9rGSKV0jgiBMpUkGaw77BvlhRQYAJ0-YDtMIY7QjL1fdGLfTl0nof3-QVBDYkJqz0guVFe5K32U9RyppkCqyrji1ITbRizlDJ_4jwhEdxhti-pJs/s617/Lobster%20Salad%20.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="617" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAKMEW4QN9Szi_egKoIdYZBnk-IsCMM_fP2c8Xq1wA8fyjce4UfMFjikGJn2diotsIiyKsS5vXbe9rGSKV0jgiBMpUkGaw77BvlhRQYAJ0-YDtMIY7QjL1fdGLfTl0nof3-QVBDYkJqz0guVFe5K32U9RyppkCqyrji1ITbRizlDJ_4jwhEdxhti-pJs/s16000/Lobster%20Salad%20.png" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">With stunning views of the city skyline, Scaramouche is a culinary institution consistently ranked as one of the city's best since it opened in 1980. Long celebrated by customers and critics alike for its unwavering commitment to excellence and ensuring each dining experience is a truly memorable one, Chef-owner Keith Froggett’s modern French cuisine is consistently well-executed and crafted with the finest seasonal local ingredients. The presentation is beautiful, the food is sophisticated and always absolutely delicious. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Arriving for a special birthday dinner, we launched the evening with a glass of champagne and indulged in the restaurant's celebrated Blackbird Baking Company sourdough served with chef Froggett's house made hummus. With an enviable wine list from which to choose, we decided on one of our favourites - a Brunello di Montalcino - which paired beautifully with our entrées, an <i>Ontario Saddle of Beef </i>rolled with lemon zest and fennel pollen, and a delicious <i>Filet Mignon</i> served with whipped potatoes, green beans, and mixed mushrooms. Beginning with a light and tangy <i>Romaine Hearts</i> with caesar dressing, chopped egg, Parmesan and toasted bread crumbs, and a decadent </span><span style="font-family: verdana;"><i>Terrine of Foie Gras</i> with Riesling jelly, toasted hazelnuts, triple crunch mustard, sour cherry reduction and pickled grapes and served with freshly flakey sea salt brioche, the entire dinner was absolutely sensational and made our evening a beautiful celebration.</span></div><div><br /></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAupsvWw0ZgUfGgpvHDGenlU7YPSGgIot0sogzMEpKEI4kTJWD6aLK2JZ1rt5ScXW1cjWg9aVkHdpHyKhv6cv9c07MXJc9x0JnZyRQ1ApyD0wvfArnDb6xfE4bcjxshU8rfv3v58O1p_jFXlKvfmDxBvw-Rp_hxObNs8EaADI4qn5-D02zk1qJNjChMg/s613/Scaramouche%20int.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAupsvWw0ZgUfGgpvHDGenlU7YPSGgIot0sogzMEpKEI4kTJWD6aLK2JZ1rt5ScXW1cjWg9aVkHdpHyKhv6cv9c07MXJc9x0JnZyRQ1ApyD0wvfArnDb6xfE4bcjxshU8rfv3v58O1p_jFXlKvfmDxBvw-Rp_hxObNs8EaADI4qn5-D02zk1qJNjChMg/s16000/Scaramouche%20int.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Scaramouche's interior is elegant and intimate </i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hTfrZJ0jCKyzOJe1ChVKPY9PH7lUhPZH7tqZZH8if8HsQ0ymfm9JcSKmekpRQ5kHZZ2_eFZPhWlCZVoR1EkumaJkkPJE3UPoQI0sKI_ND4dYh_bRbggMkFyYCRdJzdcmE373zCJjwbdKq6i4WMNbX56hzihJnGtRzCOINsvo1N9oe4uTunRPZ1ZVyGQ/s1280/Scaramouche%20champagne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hTfrZJ0jCKyzOJe1ChVKPY9PH7lUhPZH7tqZZH8if8HsQ0ymfm9JcSKmekpRQ5kHZZ2_eFZPhWlCZVoR1EkumaJkkPJE3UPoQI0sKI_ND4dYh_bRbggMkFyYCRdJzdcmE373zCJjwbdKq6i4WMNbX56hzihJnGtRzCOINsvo1N9oe4uTunRPZ1ZVyGQ/w426-h640/Scaramouche%20champagne.jpg" width="426" /></a></div><i>Beginning our dinner with a glass of </i></span><span style="text-align: left;"><span style="font-family: verdana; font-size: x-small;"><i>NV Tarlant ‘Brut Reserve’ </i></span></span><i style="font-family: verdana;"><span style="font-size: x-small;">Champagne</span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcn9nr627Rr26JhtFcAz5YSJEIDuKVQTmsDYy0oGFlspDaDz8gPHkRC7tpVNd_mvFv-jo5IIXhh1VqRp6jkHhwSDWsT6mSkIMK5zA3ucjdeY39wi8gD-dTQKLU-fVMpaXKKEykIb3cwAfgOYfXz0W4ImFfljnpIgDfI4VKbICYe9sU_2Dz7OwfBbH_PQ/s605/Scaramouche%20view.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcn9nr627Rr26JhtFcAz5YSJEIDuKVQTmsDYy0oGFlspDaDz8gPHkRC7tpVNd_mvFv-jo5IIXhh1VqRp6jkHhwSDWsT6mSkIMK5zA3ucjdeY39wi8gD-dTQKLU-fVMpaXKKEykIb3cwAfgOYfXz0W4ImFfljnpIgDfI4VKbICYe9sU_2Dz7OwfBbH_PQ/s16000/Scaramouche%20view.png" /></a></div><span style="font-size: x-small;">Stunning views over the city<br /><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPld714Dntjun7rqvDQGXiYVjwZJkV_1m6WxYswhFdVpCw7MVj4-a9XpomMJwiZXrSVEBRVsCV857scWj_ya8NYv2TEnDDF-IEriCNclr11anpuwQuMFcwcFFmWLvskazRbsP6Yv_GDQdVuo3ZuF4gy4tPs1m1By4IF1tQ4m5kWpkm5E_KSDv-sNYt_j8/s1280/Scaramouche%20menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPld714Dntjun7rqvDQGXiYVjwZJkV_1m6WxYswhFdVpCw7MVj4-a9XpomMJwiZXrSVEBRVsCV857scWj_ya8NYv2TEnDDF-IEriCNclr11anpuwQuMFcwcFFmWLvskazRbsP6Yv_GDQdVuo3ZuF4gy4tPs1m1By4IF1tQ4m5kWpkm5E_KSDv-sNYt_j8/w426-h640/Scaramouche%20menu.jpg" width="426" /></a></div><span style="font-size: x-small;">Scaramouche Dinner menu</span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOZG_4JktpSoJ1s0l3aY5Vko7QrAESCcRokEbH2C2NyL2zg52jDOarU_YEQiXUL74i2uVwIp6D93i-J1CIRe8-fpMycrF1ZfkzJSuTYCdIn2aXhx61RZr_Y9YKHKAgUOJmLMvtXB38E69gVBoMr7ekdjcdr9L7-rIAepR2BkqB1pYXkh13bHXGEyqhQw/s1280/Scaramouche%20Hummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOZG_4JktpSoJ1s0l3aY5Vko7QrAESCcRokEbH2C2NyL2zg52jDOarU_YEQiXUL74i2uVwIp6D93i-J1CIRe8-fpMycrF1ZfkzJSuTYCdIn2aXhx61RZr_Y9YKHKAgUOJmLMvtXB38E69gVBoMr7ekdjcdr9L7-rIAepR2BkqB1pYXkh13bHXGEyqhQw/w428-h640/Scaramouche%20Hummus.jpg" width="428" /></a></div><span style="font-size: x-small;">Hummus</span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_XG93YvCRj9lg-fR5-bCQ1dT_LG-Al8TfdijF5_MKRigDIxo3Cl11_9zONhyphenhyphenE_oHpXcC5Bzj1WLozpts4Eeg4f9ovXsdAbdLF7zTqVHAaolAABgjRkHv56IKRKqQXjc7U3NszE5gsLWzZD9p3TY1MmI1sK9ZlAfXpDQhBfRU0bV6AwNMQftkPw2Ccjw/s1280/Scaramouche%20Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_XG93YvCRj9lg-fR5-bCQ1dT_LG-Al8TfdijF5_MKRigDIxo3Cl11_9zONhyphenhyphenE_oHpXcC5Bzj1WLozpts4Eeg4f9ovXsdAbdLF7zTqVHAaolAABgjRkHv56IKRKqQXjc7U3NszE5gsLWzZD9p3TY1MmI1sK9ZlAfXpDQhBfRU0bV6AwNMQftkPw2Ccjw/w426-h640/Scaramouche%20Bread.jpg" width="426" /></a></div><span style="font-size: x-small;">Warm freshly baked bread accompanies the hummus</span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3ebsLfJW7GNtvWtS1lsXs3AxPsG6z5GITtKkopmxUkp_qIlE8-6H5DfILfDdqnWTONdxBujcGXqHrUAyTxvVUT0SolHxdxAGucACKgObbycGQ0-vDwN7qGsxkLQto5ExVDFLSny-BG5l1zMCYVQCQZDpcILDjajfXzu7aQKWQEHc27KZf3cvKVi2rqk/s1280/Scaramouche%20Brunello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3ebsLfJW7GNtvWtS1lsXs3AxPsG6z5GITtKkopmxUkp_qIlE8-6H5DfILfDdqnWTONdxBujcGXqHrUAyTxvVUT0SolHxdxAGucACKgObbycGQ0-vDwN7qGsxkLQto5ExVDFLSny-BG5l1zMCYVQCQZDpcILDjajfXzu7aQKWQEHc27KZf3cvKVi2rqk/w426-h640/Scaramouche%20Brunello.jpg" width="426" /></a></div><span style="font-size: x-small;">A special wine for a special evening</span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHgwtqyPM7GAviv1MDDRGfWKT5Ha2aEn1HRpR3vy2YiY0eQnTf202nK_z6keSymWlEy_LZo_sQ-Fkl4zA1XgdwzaFXRmRXBrIryU-5-RW8wv34vDu0q0D0i8-4r9CquvKfx0ej5Kys0ZX_uZN8HeNsJ7LND2N2hk1DmbC2ir04Qd2NHZUp_SIelK885E/s1280/Scaramouche%20glass%20of%20Brunello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHgwtqyPM7GAviv1MDDRGfWKT5Ha2aEn1HRpR3vy2YiY0eQnTf202nK_z6keSymWlEy_LZo_sQ-Fkl4zA1XgdwzaFXRmRXBrIryU-5-RW8wv34vDu0q0D0i8-4r9CquvKfx0ej5Kys0ZX_uZN8HeNsJ7LND2N2hk1DmbC2ir04Qd2NHZUp_SIelK885E/w426-h640/Scaramouche%20glass%20of%20Brunello.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: verdana; font-size: x-small;">A delicious 2018 Brunello di Montalcino</span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVNowVO4p056z5tp7iY8oD-h_FgjNfWCsf-39hstzrWabfsBE3HmgW4QddUNfiznxiBil6P-sl4hdhU1o6FILk2rQyKfyczqQ9HvjGPHq8YyALuAEQ_I7Eq3Nr98SEi2nhshajTMi528jwcF638gNTfCUb-D-o585bR1IAISmORS1wfTx-byZCvrSrCA/s1280/Scaramouche%20Caeser.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVNowVO4p056z5tp7iY8oD-h_FgjNfWCsf-39hstzrWabfsBE3HmgW4QddUNfiznxiBil6P-sl4hdhU1o6FILk2rQyKfyczqQ9HvjGPHq8YyALuAEQ_I7Eq3Nr98SEi2nhshajTMi528jwcF638gNTfCUb-D-o585bR1IAISmORS1wfTx-byZCvrSrCA/w426-h640/Scaramouche%20Caeser.jpg" width="426" /></a></div><div class="separator" style="clear: both;"><span style="font-size: x-small;"><span style="font-family: verdana;"><i>Romaine Hearts with </i></span><i style="font-family: verdana;">Caesar dressing, chopped egg, Parmesan and toasted bread crumbs</i></span></div><div class="separator" style="clear: both;"><span style="font-size: x-small;"><i style="font-family: verdana;"><br /></i></span></div><div class="separator" style="clear: both;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-bsiOnv1ApREtXb41wXkzrc6hVyc5Vid6QxR0_nvwbTZuzG1Kyjt104J7X8kVZc__dlBzdt8Cnlm2o0Z1rf11toBOW5P6eEPCy6maD3I99R0rOYT5nIZtFw4MIRBhe0NChY1_WxS8b_FCV7WZq9nNYWjO-6JrWFcApys4ahch5RBPv9WXDhZoYRksJk/s1280/Scaramouche%20Terrine%20de%20Foie%20Gras.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-bsiOnv1ApREtXb41wXkzrc6hVyc5Vid6QxR0_nvwbTZuzG1Kyjt104J7X8kVZc__dlBzdt8Cnlm2o0Z1rf11toBOW5P6eEPCy6maD3I99R0rOYT5nIZtFw4MIRBhe0NChY1_WxS8b_FCV7WZq9nNYWjO-6JrWFcApys4ahch5RBPv9WXDhZoYRksJk/w426-h640/Scaramouche%20Terrine%20de%20Foie%20Gras.jpg" width="426" /></a></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><i>Terrine of Foie Gras served with </i></span><i style="font-family: verdana;">Riesling jelly, toasted hazelnuts, Triple crunch mustard, </i></div><div class="separator" style="clear: both;"><i style="font-family: verdana;">sour cherry reduction and pickled grapes and freshly baked sea salt brioche</i></div><div class="separator" style="clear: both;"><i style="font-family: verdana;"><br /></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwKz_yYXiq4CCxbA7EUmkI72Z4d8G2CiVrZtXXGPed3uwdhMNRpZWIdCUBEzgz05g6w6Fc2jjwZjhROnz8hHCNMRYFHfqou4MQtwpa2e7g3RMBPE6ThWkiuC4HU-JLUoEzglSCxs_J1n7ugYgaa2txw4Dmc_KVO3iG1Dv1DZnoihZlRdAEBgK5kVTunA/s1280/Scaramouche%20lamb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwKz_yYXiq4CCxbA7EUmkI72Z4d8G2CiVrZtXXGPed3uwdhMNRpZWIdCUBEzgz05g6w6Fc2jjwZjhROnz8hHCNMRYFHfqou4MQtwpa2e7g3RMBPE6ThWkiuC4HU-JLUoEzglSCxs_J1n7ugYgaa2txw4Dmc_KVO3iG1Dv1DZnoihZlRdAEBgK5kVTunA/w426-h640/Scaramouche%20lamb2.jpg" width="426" /></a></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><i>Ontario Saddle of Lamb, </i></span><i style="font-family: verdana;">rolled with lemon zest and fennel pollen, </i></div><div class="separator" style="clear: both;"><i style="font-family: verdana;">served with roasted eggplant purée, </i><i style="font-family: verdana;">charred broccolini, pickled small carrots, preserved lemon </i></div><div class="separator" style="clear: both;"><i style="font-family: verdana;">and caramelized pearl onions with natural jus and pistachio dukka</i></div><div class="separator" style="clear: both;"><i style="font-family: verdana;"><br /></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOt_GgN5zOMbUDspUzmK6EIv5GanVVR3up60tZ1KjAmoqW9iVHdufQTJ7WoUnfm0Q35DSvSJkKgsB1GUN4b6P2rOtH8Udqxhh57-U9NQCrt81DlyJPiXqWtphY66TKVFdq8Tyg5dzl_nGCaZM0DiLklDINkE0sd_fJhIGdZlBLIiI5rETkRXWbNnYd2YI/s1280/Scaramouche%20Filet2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOt_GgN5zOMbUDspUzmK6EIv5GanVVR3up60tZ1KjAmoqW9iVHdufQTJ7WoUnfm0Q35DSvSJkKgsB1GUN4b6P2rOtH8Udqxhh57-U9NQCrt81DlyJPiXqWtphY66TKVFdq8Tyg5dzl_nGCaZM0DiLklDINkE0sd_fJhIGdZlBLIiI5rETkRXWbNnYd2YI/w428-h640/Scaramouche%20Filet2.jpg" width="428" /></a></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><i>Filet Mignon, cooked medium rare served with </i></span><i style="font-family: verdana;">whipped potatoes, </i></div><div class="separator" style="clear: both;"><i style="font-family: verdana;">green beans </i><i style="font-family: verdana;">and mixed mushrooms with a red wine jus</i></div><div class="separator" style="clear: both;"><i style="font-family: verdana;"><br /></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvj9LD_0DOGZnMi4zz-M4_xvRmmUYupHKe1p4orS8RVumStsImxgkAq7E7Rewhs1g0RIzjApFzlRUE60QukMhEs25vOnoqNbQbKkwz42dp6BaJHXyAIWlVZUsuFuY8LnGoFiEVEAT9tEVXhBqOc-nG1sZQvgREh5C1rcKilS8YwhzG63vMi2fQLgn77eA/s1280/Scaramouche%20Dessert%20menu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvj9LD_0DOGZnMi4zz-M4_xvRmmUYupHKe1p4orS8RVumStsImxgkAq7E7Rewhs1g0RIzjApFzlRUE60QukMhEs25vOnoqNbQbKkwz42dp6BaJHXyAIWlVZUsuFuY8LnGoFiEVEAT9tEVXhBqOc-nG1sZQvgREh5C1rcKilS8YwhzG63vMi2fQLgn77eA/w427-h640/Scaramouche%20Dessert%20menu2.jpg" width="427" /></a></div><span style="font-family: verdana;"><i>Scaramouche dessert menu</i></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><i><br /></i></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodfjLGQqkdmF_2lSzueJOwGyHyuttGFIBqn53QHgXLYM2pRkLuZpq5plueh8iBL9y0aP_NIooPAN81U-FkuYxuY9YDJuMDHUQuU1TFExOEpY5R8YAbQnyVtVutQGKigX0Ax0Ww6V8x7-Fl4BCMDS08Xqi3PPytFFYPoXRA0HQKtwbailrlfEwsZQOGCs/s1280/Scaramouche%20Daquoise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodfjLGQqkdmF_2lSzueJOwGyHyuttGFIBqn53QHgXLYM2pRkLuZpq5plueh8iBL9y0aP_NIooPAN81U-FkuYxuY9YDJuMDHUQuU1TFExOEpY5R8YAbQnyVtVutQGKigX0Ax0Ww6V8x7-Fl4BCMDS08Xqi3PPytFFYPoXRA0HQKtwbailrlfEwsZQOGCs/w426-h640/Scaramouche%20Daquoise.jpg" width="426" /></a></div><div class="separator" style="clear: both;"><i>Coffee Semifreddo Dacquoise with hazelnut praline, brandy caramel sauce and chocolate shards</i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4F8uwWSQXdgd-_8K-_hXdS6-FSovhuPSNF3Ger_66-6kBOfDiBsIDoRJ6f-F41LE3fyHbsu7Ikv23dj2AJ1l-bQRMg3PyHW52E_QcFS5-6gKTfozmDhkweYvlcRVuGXVSdZooxWNKHSBtHmuiYrwneoxc8SwH-qWyrV9OZGA_mLsfwELJ1iZrLs_WVI/s1280/Scaramouche%20BD%20cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4F8uwWSQXdgd-_8K-_hXdS6-FSovhuPSNF3Ger_66-6kBOfDiBsIDoRJ6f-F41LE3fyHbsu7Ikv23dj2AJ1l-bQRMg3PyHW52E_QcFS5-6gKTfozmDhkweYvlcRVuGXVSdZooxWNKHSBtHmuiYrwneoxc8SwH-qWyrV9OZGA_mLsfwELJ1iZrLs_WVI/w426-h640/Scaramouche%20BD%20cake.jpg" width="426" /></a></div><div class="separator" style="clear: both;"><i>Scaramouche's famous Coconut Cream Pie with coconut custard, chantilly cream, </i></div><div class="separator" style="clear: both;"><i>white chocolate shavings and dark chocolate sauce served for my husbands birthday</i></div><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFRnUrsUSGAygioSGx0O2r6Dhe85Yc0FRifc2IrB1MaxiTaHYTt8tP_nRCzL7vvoheHDzmLDYbDEGJC-pYPmW3iiI_iR_IRnbvsYYKbsHW8bo5G078fQ0aB0hTiJUKvLBN9mA63V5iataZHnCK8YEdWcvECjjqkNwVvgx2dqy1Ycs8waoKcjZz5zaM8U/s1280/Scaramouche%20Macchiato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFRnUrsUSGAygioSGx0O2r6Dhe85Yc0FRifc2IrB1MaxiTaHYTt8tP_nRCzL7vvoheHDzmLDYbDEGJC-pYPmW3iiI_iR_IRnbvsYYKbsHW8bo5G078fQ0aB0hTiJUKvLBN9mA63V5iataZHnCK8YEdWcvECjjqkNwVvgx2dqy1Ycs8waoKcjZz5zaM8U/w426-h640/Scaramouche%20Macchiato.jpg" width="426" /></a></div><i>A perfectly made Macchiato<br /><br /></i></span><i style="font-family: verdana;"><br /></i></div><div class="separator" style="clear: both;"><br /></div></div></div></span></div></div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSFLjvLZbqdaw770Le9hZwFrLIyWpSdM17Jb1giJxmAXh6nSuR2avmHprDT9edaicV3OfzjHKjuOjbm6glYsLftF9lKYWFFgU8Z_zuzAVfvsD8fEnciKYtaIW2-1lpvVHe5l4gMehG7cHM7B9rQnC-kzfSJ3JNoL5-ZDOUvca1jDnSVVFYBvXgWn86lE/s782/Scaramouche%20logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="782" height="126" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSFLjvLZbqdaw770Le9hZwFrLIyWpSdM17Jb1giJxmAXh6nSuR2avmHprDT9edaicV3OfzjHKjuOjbm6glYsLftF9lKYWFFgU8Z_zuzAVfvsD8fEnciKYtaIW2-1lpvVHe5l4gMehG7cHM7B9rQnC-kzfSJ3JNoL5-ZDOUvca1jDnSVVFYBvXgWn86lE/w200-h126/Scaramouche%20logo.png" width="200" /></a></div><br /><span style="font-family: verdana; font-size: x-small;"><a href="http://www.scaramoucherestaurant.com">www.scaramoucherestaurant.com</a></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStHwZ2EG5Dr6m4VzjZWYikeK3KVDRxZ0wC2TwSnscbKpFKtSGVw2DnlKYbycX8Qlibj5Ju_qOROmVSKSTRwhY25AiEyOe9NmTJuBuL5Arj1tA93VdY8cyPFcQdVXW4sv39KOjLbbwh8IZzOkCou5OGFKWsaSuG3elIYUGabXyW66O0HFcoaf3yhDX_eg/s250/Carpaccio.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="250" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStHwZ2EG5Dr6m4VzjZWYikeK3KVDRxZ0wC2TwSnscbKpFKtSGVw2DnlKYbycX8Qlibj5Ju_qOROmVSKSTRwhY25AiEyOe9NmTJuBuL5Arj1tA93VdY8cyPFcQdVXW4sv39KOjLbbwh8IZzOkCou5OGFKWsaSuG3elIYUGabXyW66O0HFcoaf3yhDX_eg/w400-h320/Carpaccio.jpg" width="400" /></a></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="font-family: verdana;"><b>Carpaccio With Raw Asparagus, Blood Orange, Fennel, & Hazelnut Oil</b></span></div><div><span style="font-family: verdana;"><i>Serves 4</i></span></div><div><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of Chef Keith Froggett</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">12 oz very fresh, centre cut beef filet</span></div><div><span style="font-family: verdana;">1/3 cup hazelnut oil</span></div><div><span style="font-family: verdana;">1 small firm fennel bulb</span></div><div><span style="font-family: verdana;">Maldon salt and freshly ground pepper</span></div><div><span style="font-family: verdana;">1 small head frisee separated into small pieces</span></div><div><span style="font-family: verdana;">8 large asparagus tips, about 4 inches long, cut into thin long slices</span></div><div><span style="font-family: verdana;">2 Italian blood oranges, segmented</span></div><div><span style="font-family: verdana;">1/2 cup toasted, coarsely crushed hazelnuts</span></div><div><span style="font-family: verdana;">2 tbsp lemon juice</span></div><div><span style="font-family: verdana;">4 oz Parmesan cheese</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Trim filet of any surface discolouration, wrap and chill well for 1 hour. </span><span style="font-family: verdana;">Cut filet into 1/4 inch-thick slices and brush lightly with hazelnut oil. </span><span style="font-family: verdana;">Place 2 slices of filet between two sheets of plastic wrap. Working from the centre gently pound the filet evenly using a flat mallet or back of a pot, to a thickness of about 1/8 inch. </span><span style="font-family: verdana;">Transfer to an individual serving plate, cover tightly with fresh plastic pushing it against the meat to remove air. Refrigerate. Repeat with remaining slices. This can be done up to 5 hours in advance of serving.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Cut fennel into quarters, trim the core if necessary but leave enough to keep the layers together. Shave into thin slices with a mandoline, preferably, and drop into iced water to crisp, for no more than 5 minutes. </span><span style="font-family: verdana;">Remove plates from the refrigerator. Remove plastic and season the filet with salt and pepper. Add a few frisee leaves, fennel shavings, asparagus slices and orange segments to each plate, taking care not to overwhelm the beef.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Sprinkle with some of the hazelnuts, a little more salt, a drizzle of hazelnut oil and a squeeze of lemon juice. Shave the cheese over and serve immediately.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><br /></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-85580572563398105242024-02-23T09:36:00.000-05:002024-02-23T09:36:54.776-05:00Turkey, Leek & Mushroom Pot Pie with Puff Pastry<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpNgEDncuIqhLSYKl_JOQrvtg0qlEcDOQq7J2p-up0gYGAjc808ttC4rnW3wY3ueTs8I7LvV6IsEnwbIFev1pUDVbgNE6aKT4iHwsj8zuws8HsejorqUFOxMeUr3ko9ymKedaOQzTT9I8G3mbUuN2I51KtZCa_AoYgOx3NBkRU2v-7JM8YdxxVTT4O-k/s1280/Turkey%20Pot%20Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpNgEDncuIqhLSYKl_JOQrvtg0qlEcDOQq7J2p-up0gYGAjc808ttC4rnW3wY3ueTs8I7LvV6IsEnwbIFev1pUDVbgNE6aKT4iHwsj8zuws8HsejorqUFOxMeUr3ko9ymKedaOQzTT9I8G3mbUuN2I51KtZCa_AoYgOx3NBkRU2v-7JM8YdxxVTT4O-k/w426-h640/Turkey%20Pot%20Pie.jpg" width="426" /></a></div><br /><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">A delicious pot pie made with either leftover turkey or roast chicken topped with a golden crown of flaky, herb-scented puff pastry, is classic comfort food at it's finest. The filling can be prepared in advance with any vegetables you have on hand, but I like to use leeks, potatoes, carrots, celery and mushrooms which are sautéed in butter until tender. A thick creamy sauce is what brings the whole thing together, so it's important to taste for seasoning as you go along, adjusting the flavour to suit your palate. A cup of wine and a little marsala adds extra depth of flavour, along with a handful of frozen peas and any leftover Thanksgiving dressing that hasn't been gobbled up. Topped with puff pastry rolled with fresh thyme and brushed with a little egg yolk, this warm and comforting Turkey, Leek & Mushroom Pot Pie is a scrumptious finale to Thanksgiving's prized leftovers.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div><b>Turkey, Leek & Mushroom Pot Pie with Puff Pastry</b></div><div><i>Serves 6-8</i></div><div><br /></div><div>3 tbsp butter, divided</div><div>3 carrots, washed and finely chopped </div><div>2 stalks celery, washed and finely chopped </div><div>1 leek, trimmed, washed and sliced in 1/4-inch pieces</div><div>8 new potatoes, cleaned and quartered with skin on</div><div>2 cup frozen peas</div><div>5 tbsp fresh thyme, divided</div><div>1/2 tsp salt</div><div>1 tsp freshly ground black pepper</div><div>4 cups cooked turkey, shredded into bite-size pieces</div><div>8 oz cremini or button mushrooms, cleaned and sliced</div><div>1/2 cup white wine</div><div>2 tbsp Marsala </div><div>2 1/2 cups whole milk or light cream, divided</div><div>1/4 cup flour</div><div>2 sheets frozen puff pastry, thawed</div><div>1 large egg, lightly beaten with 2 tbsp milk</div><div><br /></div><div><br /></div><div>Preheat oven to 375°F. Melt 2 tablespoons of butter in a large frying pan set on medium heat and sauté the carrots, celery, leek, potatoes and 3 tablespoon of fresh thyme, until the vegetables are just tender, about 8-10 minutes, seasoning with salt and pepper to taste. Add the turkey, mushrooms and white wine and continue cooking until the liquid cooks off, then transfer the mixture to a bowl.</div><div><br /></div><div>Return the pan to medium heat and melt the remaining tablespoon of butter, then add 1 cup of milk and sprinkle with the flour; whisk until no lumps remain, then add the remaining milk. Cook for 1 minute to thicken the sauce, then remove from the heat. Pour the sauce over the meat and vegetables, then stir in the peas and pour the mixture into a 2-quart casserole dish.</div><div><br /></div><div>Dust a clean surface with some flour and roll out both sheets of puff pastry one at a time, dusting with more flour as needed. They should end up a bit larger than the size of the casserole. Sprinkle one sheet with the remaining chopped thyme, then place the other sheet of the pastry overtop and roll once more to 'sandwich' in the minced herbs. To finish, lay the layered puff pastry over the casserole and then tuck the edges in or roll them over, as you wish. Using a sharp paring knife gently score the top of the pastry to make a decorative cross-hatch pattern, then brush with a beaten egg. Bake uncovered on a parchment lined baking sheet for 60-70 minutes, until the pastry puffs up and is golden brown. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></span></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-79468476736720087832024-02-21T06:48:00.000-05:002024-02-21T06:48:48.344-05:00Banana Layer Cake with Cream Cheese Frosting<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWRFWNGY_alL1EQQcwNpK7B6g3alJxo1r5lTEiycuM-IzMudV5rTnnl1wmFVgLAB8DeSAkZF_WUsxYuz6_E2k4xO-jxhwKKhl21SppTDxFJ3XYb3CL3EIwjEI0DTH8WwQcibREsCI69ob0ltIBnz5L_09tDXPljNnp9g3vKWZqesOFr-ivoyHYyRv4YLk/s1280/Banana%20Layer%20Cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWRFWNGY_alL1EQQcwNpK7B6g3alJxo1r5lTEiycuM-IzMudV5rTnnl1wmFVgLAB8DeSAkZF_WUsxYuz6_E2k4xO-jxhwKKhl21SppTDxFJ3XYb3CL3EIwjEI0DTH8WwQcibREsCI69ob0ltIBnz5L_09tDXPljNnp9g3vKWZqesOFr-ivoyHYyRv4YLk/w426-h640/Banana%20Layer%20Cake3.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><div><span style="font-family: verdana;">Rich, moist and delicious, this double layer Banana Cake with fluffy Cream Cheese Frosting is one of my favourite desserts, a beautiful culinary creation that envelops luscious layers of cake with an indulgent creamy frosting. A sweet symbol of celebration, you don't need a special occasion to make this simply divine dessert. Layered with cream cheese frosting and slices of fresh banana, this recipe is what happens when banana bread goes to the dark side. It's also an excellent way to use up over ripe bananas — the browner they are, the better the cake. The same recipe can be used to make banana bread and muffins, but the delicate cream cheese frosting and layers of fresh sliced bananas make this dessert simply irresistible.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Banana Layer Cake with Cream Cheese Frosting</b></span></div><div><span style="font-family: verdana;"><i>Makes 1 split-layer cake</i></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">1/2 cup butter, at room temperature, plus more for pan</span></div><div><span style="font-family: verdana;">1 cup granulated sugar</span></div><div><span style="font-family: verdana;">2 large eggs</span></div><div><span style="font-family: verdana;">1 1/2 cups unbleached flour</span></div><div><span style="font-family: verdana;">1 tsp baking soda</span></div><div><span style="font-family: verdana;">1 tsp salt</span></div><div><span style="font-family: verdana;">1 cup mashed very ripe bananas</span></div><div><span style="font-family: verdana;">1 whole banana, cut into thin slices</span></div><div><span style="font-family: verdana;">5 tbsp buttermilk</span></div><div><span style="font-family: verdana;">1 tsp vanilla</span></div><div><span style="font-family: verdana;">1/2 cup chopped walnuts or pecans</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><i>Cream Cheese Frosting: </i></span></div><div><span style="font-family: verdana;">16 oz cream cheese</span></div><div><span style="font-family: verdana;">6 cups icing sugar</span></div><div><span style="font-family: verdana;">1 tsp vanilla</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Preheat oven to 350°F. Butter a 9" round cake pan and line the bottom with parchment, then set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs, and beat to incorporate.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">In a medium bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add the ripe bananas, buttermilk, and vanilla, and mix to combine. Stir in the chopped nuts, then pour into the parchment lined cake pan.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Bake until a cake tester inserted into the center of the cake comes out clean, about 35-45 minutes. Let rest in pan for 5 minutes, then turn out onto a rack to cool. Using a long knife, slice the cake in half though the middle, making 2 layers. Remove one half and set aside.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">To make the frosting, beat the cream cheese until smooth, then add the sugar and vanilla, and mix until light and fluffy. To assemble the cake, place one layer of cake on a serving platter and spread generously with cream cheese frosting. Arrange one layer of fresh banana slices over top, then cover with the second cake layer, and frost the top and sides of the cake. Garnish the top with chopped nuts, then slice and serve.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div></div><div style="text-align: left;"><br /></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-77844441138193079662024-02-19T10:39:00.001-05:002024-02-19T10:39:28.620-05:00Boeuf Bourguignon: A French Culinary Classic<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuR_7SLF5p-VchBemt1VwMKG3ma7UnZJlm3-nHjvtCiyJlpMeaflXCnpoCrJ02FxaH-yy96UZbreWoKdh6qp1tSIkIXVO_YFMoTq5lNUWHHcbt30JJ4w8sAuVYcC6STeQqHrnxVYDiUFpOSU1fB9Qa1lqMwQoDnHHBADC1kbap8U37omDLw-Cj5McwPk/s576/Beef%20Bourgignon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuR_7SLF5p-VchBemt1VwMKG3ma7UnZJlm3-nHjvtCiyJlpMeaflXCnpoCrJ02FxaH-yy96UZbreWoKdh6qp1tSIkIXVO_YFMoTq5lNUWHHcbt30JJ4w8sAuVYcC6STeQqHrnxVYDiUFpOSU1fB9Qa1lqMwQoDnHHBADC1kbap8U37omDLw-Cj5McwPk/s16000/Beef%20Bourgignon.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Boeuf Bourguignon is perhaps Burgundy’s most iconic dish. A rich beef stew made famous in America by Julia Child, is prepared from beef slowly simmered in a hearty red wine, often a Burgundy, and beef stock typically flavoured with carrots, onions, garlic, and bouquet garni, and garnished with pearl onions, mushrooms, and bacon lardons. As with all beef stews, this one is best made a day or two ahead. The co-authors of Mastering the Art of French Cooking, Simone Beck, Louisette Bertholle and Julia Child, have described the dish as "certainly one of the most delicious beef dishes concocted by man".</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4XO-Z8dCEjFuWyqMnJJ2ypKCK9biyqsHAtCZKcL0hqLlq7cB1IDVDGXJGhp8jJJ30sEy-APdZqpZ0_qAJMDFI67CtiKr7WTrOoA1x0PTpHRl9v2amtilMUd02ZIld4qrVUlLGI8EpLZwoeDILxE71bqRLG9W7jyBmzRkbDlGZqyscbtNHQHoG8cRLibQ/s521/julia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="521" data-original-width="432" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4XO-Z8dCEjFuWyqMnJJ2ypKCK9biyqsHAtCZKcL0hqLlq7cB1IDVDGXJGhp8jJJ30sEy-APdZqpZ0_qAJMDFI67CtiKr7WTrOoA1x0PTpHRl9v2amtilMUd02ZIld4qrVUlLGI8EpLZwoeDILxE71bqRLG9W7jyBmzRkbDlGZqyscbtNHQHoG8cRLibQ/w332-h400/julia.jpg" width="332" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Julia Child preparing to make her Boeuf Bourguignon</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaj9uMwQhWh_-kyr0NjK7e94U4qse474CmiSxxGLiZ4NZ9hXnqocYjAQzWXgY7jWACfeQXyoeucePWqUJOAduT_SR3oGEALH0Qiol4DgZXwh_XI6jQeE6YQnmnQIY4kJ9oftkETWy48FRm2NCZF08wZmOdoIc57BpQvWGthuwQI3FDxLdZNSV3-6sEppQ/s622/Mastering%20the%20art%20of%20Fench%20cooking%20cookbook.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="622" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaj9uMwQhWh_-kyr0NjK7e94U4qse474CmiSxxGLiZ4NZ9hXnqocYjAQzWXgY7jWACfeQXyoeucePWqUJOAduT_SR3oGEALH0Qiol4DgZXwh_XI6jQeE6YQnmnQIY4kJ9oftkETWy48FRm2NCZF08wZmOdoIc57BpQvWGthuwQI3FDxLdZNSV3-6sEppQ/s16000/Mastering%20the%20art%20of%20Fench%20cooking%20cookbook.jpg" /></a></div><i>'Mastering the Art of French Cooking' by Simone Beck, Louisette Bertholle and Julia Child<br /><br /></i></span></div><br /><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Boeuf Bourguignon</b><br /></span><span style="font-family: verdana;"><i>Serves 6</i></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of Julia Child, The Art of French Cooking</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><div>6 slices bacon, cut into lardons</div><div>3 1/2 tbsp extra-virgin olive oil</div><div>3 lb stewing beef, cut into 2-inch chunks</div><div>1 large carrot, sliced</div><div>1 large white onion, sliced</div><div>1 pinch coarse salt and freshly ground pepper</div><div>2 tbsp all-purpose flour</div><div>3 cups red wine</div><div>2 1/2 to 3 1/2 cups beef stock</div><div>1 tbsp tomato paste</div><div>2 cloves smashed garlic</div><div>1/2 tsp thyme</div><div>1 crumbled bay leaf</div><div>18 - 24 small pearl onions</div><div>3 1/2 tbsp butter</div><div>1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)</div><div>1 lb fresh white mushrooms, quartered</div><div><br /></div><div><br /></div><div><div>Remove the rind from the bacon and cut into lardons (1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. Preheat oven to 450°F.</div><div><br /></div><div>Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef. Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.</div><div><br /></div><div>In the same fat, brown the sliced vegetables. Pour out the sautéing fat.</div><div><br /></div><div>Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the meat lightly with the flour. Set casserole uncovered in the middle position of the preheated oven for 4 minutes. Toss the meat and return to the oven for 4 minutes more. This browns the flour and covers the meat with a light crust. Remove casserole, and turn the oven down to 325°F.</div><div><br /></div><div>Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in the lower third of the preheated oven. Regulate heat, so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.</div><div><br /></div><div>While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.</div><div><br /></div><div>When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.</div><div><br /></div><div>Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. The recipe may be completed in advance to this point.</div><div><br /></div><div>For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.</div><div><br /></div><div>For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.</div><div><br /></div></div></span></div><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-37123623515757571742024-02-16T09:52:00.000-05:002024-02-16T09:52:14.377-05:00Brix & Mortar: Modern Canadian Cuisine in Vancouver<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7d8SKQWXb2w5dKjQalaUrc22qjQd1Q9dwVU33o9WxMZGSVbx_jS_TwnsZ5mq4RG_9ctBckUxIy66lWCMhsW2FZb2gpO5UDJ8O4N0Wo0Z4W_j5iI6-KGK5tbP0lyYspF8eBVEmUzIdlHfrpLxS4__vCDw2fMi0TqCoV5TAnhneq_0HjkR1cHvGpX_VO0w/s1280/BM%20ext.jpg" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7d8SKQWXb2w5dKjQalaUrc22qjQd1Q9dwVU33o9WxMZGSVbx_jS_TwnsZ5mq4RG_9ctBckUxIy66lWCMhsW2FZb2gpO5UDJ8O4N0Wo0Z4W_j5iI6-KGK5tbP0lyYspF8eBVEmUzIdlHfrpLxS4__vCDw2fMi0TqCoV5TAnhneq_0HjkR1cHvGpX_VO0w/w426-h640/BM%20ext.jpg" width="426" /></a></div><br /><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Set in a 1912 heritage brick building in the Yaletown neighbourhood of Vancouver, Brix & Mortar </span><span style="font-family: verdana;">is locally owned and operated by David Hannay and Patrick Mercer who started their careers as waiters with big dreams. In those years, "we sort of waxed poetic about the possibility of opening our own restaurant," Hannay says. In 1999, their dream became a reality when they visited a space for sale in a 1912 heritage brick building. "We were enthralled by the physical location of the space," Hannay says of Yaletown.</span></div><p><span style="font-family: verdana;">Today Brix & Mortar is a sophisticated and inviting space featuring a spectacular glass covered courtyard with cobblestones, trailing vines and aglow at night with white lights, in addition to an open-air outdoor terrace overlooking Hamilton Street that feels like a posh ballroom with stunning chandeliers and luxurious seating. Inside, the main dining room features whitewashed brick walls, wood floors and beams, crystal chandeliers and handsome butcher block tables.</span><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;">Executive Chef Chris Bisaro presents modern Canadian cuisine that showcases the flavours of the Pacific Northwest</span><span style="font-family: verdana;">, alongside fine wine and creative cocktails. Everything on the seasonal menu is made from scratch, including appetizers like Beef Tartare, Chicken Liver Mousse and Steamed Mussels, and entrées </span><span style="font-family: verdana;">such as Cornmeal Crusted Local Lingcod, Wild Sockeye Salmon with Nova Scotia Lobster and Potato Hash, and Canadian Prime Flatiron Steak with a truffle shoyu black garlic demi-glace,</span><span style="font-family: verdana;"> which are </span><span style="font-family: verdana;">all made with locally sourced produce from British Columbia and Alberta. </span></p><p><span style="font-family: verdana;">I was introduced to this wonderful restaurant </span><span style="font-family: verdana;">over 15 years ago by my cousin and her best friend when we dined in the gorgeous outdoor courtyard. Visiting Vancouver last summer, we went back to Brix & Mortar with hopes of dining in the courtyard again, but it was reserved for a wedding, which is often the case as the space is simply magical. As a result, we sat in the main dining area overlooking the upbeat craft bar. Beginning with a glass of sparkling wine from the Okanagen Falls, that was recommended by our server, we shared Burrata with grilled sourdough bread, followed by Local Halibut with Wild Prawn Crust and Parmesan-Reggiano Grilled Corn Grits, and Grilled 'Lumina' Lamb Neck with Braised Lamb and Potato Gnocchi. Finishing with a perfect Macchiato, my heart smiled as we wandered through Yaletown on a perfect summer evening.</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4G4kCkOKlUw46mHT5Sqb14VaOhvTM2XR7KYDI-xb2xXgvr2Ua_1P5E4Yk67AG5CWXs2Y6Wud4xxZG9-bIEmZr1Qo8zhmPWNQdG08OdhcMNsgezuUUCv0txjaHYhaMb1Ar6pqyMzowO5jrQRa5-5tMAUuQhnfClJMaX780UTMpyO1_0_3ds_BUr3oPIQo/s1280/BM%20menu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4G4kCkOKlUw46mHT5Sqb14VaOhvTM2XR7KYDI-xb2xXgvr2Ua_1P5E4Yk67AG5CWXs2Y6Wud4xxZG9-bIEmZr1Qo8zhmPWNQdG08OdhcMNsgezuUUCv0txjaHYhaMb1Ar6pqyMzowO5jrQRa5-5tMAUuQhnfClJMaX780UTMpyO1_0_3ds_BUr3oPIQo/w429-h640/BM%20menu.jpg" width="429" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Brix & Mortar menu</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqea58fLNJEDYUE4kZ1EBBr5-7shGRszncVAPbLFecpSgBgthIyxtsl2vNBOYV2ELjZGL-uDiEcJiBBHWd51uovi2DyH2lrRFxHsXVgB-t4u4S5cJzk5N40ycev96BvDOjQJi91mtKTlT9rkAOzANft4u_hThoVjn7rTWv1mVpf4g1VxlWjxzD4kOjEM/s1280/BM%20Bar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqea58fLNJEDYUE4kZ1EBBr5-7shGRszncVAPbLFecpSgBgthIyxtsl2vNBOYV2ELjZGL-uDiEcJiBBHWd51uovi2DyH2lrRFxHsXVgB-t4u4S5cJzk5N40ycev96BvDOjQJi91mtKTlT9rkAOzANft4u_hThoVjn7rTWv1mVpf4g1VxlWjxzD4kOjEM/w426-h640/BM%20Bar.jpg" width="426" /></a></div><i>The craft bar at Brix & Mortar</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qFnx2vWq3ZEOPsQQ86t-pE1xx3W0wsGKmTW0dPEiGJb0YrlkTn1S7QnSO0pQ7LDsCa8Jzq-NW987ceoeNOuNfoPGTswEeiU9rBkOLQo77nFV3QxknpmH29YgTF6t2d85_VOg0j0pTPvZeGX3YqRjRaAgUYR63f7kaY2NwazwWadVSHSWiVzbE00LP44/s637/Brix%20&%20Mortar%20cocktail.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="637" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qFnx2vWq3ZEOPsQQ86t-pE1xx3W0wsGKmTW0dPEiGJb0YrlkTn1S7QnSO0pQ7LDsCa8Jzq-NW987ceoeNOuNfoPGTswEeiU9rBkOLQo77nFV3QxknpmH29YgTF6t2d85_VOg0j0pTPvZeGX3YqRjRaAgUYR63f7kaY2NwazwWadVSHSWiVzbE00LP44/s16000/Brix%20&%20Mortar%20cocktail.png" /></a></div><i>'Sound of Music' cocktail with St Remy, sherry, fresh lemon, Orgeat and Vegan foamer<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWrmgVaRqOnPNvClocbu-eQOJCVIskeqKKyvTQ05LjIKqXCCyGINsuMDp8sksraLv72CWLa-6vm5xjMviuwnM1WqkqYJZOf95k4q96PMKp_tTxLx6ZxTKvKEvJLTxMkGE41Dl_zuKRW0uNs4j5gPM6cwYKdE9q3s5Bjiumq6fQeChEzKWdAI9EbW4ZQw/s1280/BM%20prosecco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWrmgVaRqOnPNvClocbu-eQOJCVIskeqKKyvTQ05LjIKqXCCyGINsuMDp8sksraLv72CWLa-6vm5xjMviuwnM1WqkqYJZOf95k4q96PMKp_tTxLx6ZxTKvKEvJLTxMkGE41Dl_zuKRW0uNs4j5gPM6cwYKdE9q3s5Bjiumq6fQeChEzKWdAI9EbW4ZQw/w426-h640/BM%20prosecco.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Blue Mountain Vineyards Reserve 'RD' Sparkling Wine 2013 from Okanagan Falls, BC</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOV533t1If5BCYuUx0nfSAS8H72j5pVKEGDRAJMOzXek-h0zRix8M9Zyy9QK5rRrqzSWb7RKuAniklKzbacKVzNFQYRvDTPJxWXaFgqjX4oQV_oVECboxs6yn5KGRz6QAyau7ls0zpETCNEjJ-vpOlb6XOe1zT2enoMC2uCVLFujoU8s0VIx8lmpXmJE/s1280/BM%20Burrata.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOV533t1If5BCYuUx0nfSAS8H72j5pVKEGDRAJMOzXek-h0zRix8M9Zyy9QK5rRrqzSWb7RKuAniklKzbacKVzNFQYRvDTPJxWXaFgqjX4oQV_oVECboxs6yn5KGRz6QAyau7ls0zpETCNEjJ-vpOlb6XOe1zT2enoMC2uCVLFujoU8s0VIx8lmpXmJE/w426-h640/BM%20Burrata.jpg" width="426" /></a></div><i>Burrata alla Panna: Grilled sourdough bread, fresh arugula, smoked salt, </i></div><div class="separator" style="clear: both; text-align: center;"><i>Moroccan olive oil and oven dried tomato</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKwkksF-oBZs9lyI-mkXJvPsQasNsvukxeF6OjlSp0Q5PUdMbspcpyr3qngDurrYvklb7YcbZn8_LSiE8O7p6ApJZpg60cola-Y2zmkRpF7U4omy0Jq8yGeoGxEFA3chViwjX3LGRLlj-8BZB8KNbUVXupiyiSurbjht_J_aSPwzSGgA7cUWq1-ZRqNA/s1280/BM%20Rose.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKwkksF-oBZs9lyI-mkXJvPsQasNsvukxeF6OjlSp0Q5PUdMbspcpyr3qngDurrYvklb7YcbZn8_LSiE8O7p6ApJZpg60cola-Y2zmkRpF7U4omy0Jq8yGeoGxEFA3chViwjX3LGRLlj-8BZB8KNbUVXupiyiSurbjht_J_aSPwzSGgA7cUWq1-ZRqNA/w426-h640/BM%20Rose.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>La Stella ‘Lastellina’ Rosé 202 from Osoyoos, BC</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OXkYxuj7Mu8xQYMDWN3-dcqUb6S-I83bXmXVctSHAx7u_BUj0I4i4Qb0cG59Vn77zUMUvO0qqcRKzUdHWd4NJDw1rEG4m5_N655LPB-Q5mu8vcuD0Rodmi_SddfT6jdcXeXl0G-LvyqB_mY8lhHzsllTL3Y50VdL2BDFWpOOn-rHZ-jVgMNjHYryT-4/s1280/BM%20Halibut.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OXkYxuj7Mu8xQYMDWN3-dcqUb6S-I83bXmXVctSHAx7u_BUj0I4i4Qb0cG59Vn77zUMUvO0qqcRKzUdHWd4NJDw1rEG4m5_N655LPB-Q5mu8vcuD0Rodmi_SddfT6jdcXeXl0G-LvyqB_mY8lhHzsllTL3Y50VdL2BDFWpOOn-rHZ-jVgMNjHYryT-4/w426-h640/BM%20Halibut.jpg" width="426" /></a></div><i>Local Prawn Crusted Halibut with Parmesan Reggiano grilled corn grits, </i></div><div class="separator" style="clear: both; text-align: center;"><i>and orange & honey glazed baby carrots<br /></i><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFw33YEysI0aSoUoRlF_NCQcJIom61zv9sPGd9o7Wr1XWa9AokpRmp2DNevY0XF7uII7hPP1Wjva97Ytc6Pi4NWIdWujUr78tvS1qTU1yrjC2LaTkyJAPL3CwRcJjvy1h0qGFGC4JidKOytyYzctUEMV33bfMIX2kKXKNZNXZ8l8T4AXp-Bvr9rVzTAA/s1280/BM%20red%20wine.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFw33YEysI0aSoUoRlF_NCQcJIom61zv9sPGd9o7Wr1XWa9AokpRmp2DNevY0XF7uII7hPP1Wjva97Ytc6Pi4NWIdWujUr78tvS1qTU1yrjC2LaTkyJAPL3CwRcJjvy1h0qGFGC4JidKOytyYzctUEMV33bfMIX2kKXKNZNXZ8l8T4AXp-Bvr9rVzTAA/w426-h640/BM%20red%20wine.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Catena Malbec ‘High Mountain Vines’ 2019 from Mendoza, Argentina</i></div></div></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6S6dndKCOIeri9xDQShWHd6IjASgUInvUGiFptw4rHkz4iXU52iOlDHukQI9nqXPhe9WK88ebHf2yczhLPMRMyq-QlBEtVzaS5ejjG2RBUqNwvh5n4ehXJPyyksfZyeDZ24WODUdNRtNqCDH4HnTrlsIkQkYbwaXSE6DdfIOc_wayrD1q_2T4ctZl0A/s1280/BM%20Lamb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6S6dndKCOIeri9xDQShWHd6IjASgUInvUGiFptw4rHkz4iXU52iOlDHukQI9nqXPhe9WK88ebHf2yczhLPMRMyq-QlBEtVzaS5ejjG2RBUqNwvh5n4ehXJPyyksfZyeDZ24WODUdNRtNqCDH4HnTrlsIkQkYbwaXSE6DdfIOc_wayrD1q_2T4ctZl0A/w426-h640/BM%20Lamb.jpg" width="426" /></a></div><i>Grilled 'Lumina' Lamb Neck: curry braised lamb & potato gnocchi, green peas & Grana Padano<br /></i><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLt0ORkNvFFRiynB-XenpAd3EiiM0ng72pJqczyYN6QzU5tTfvPM-pO3mXvlODhf61_FmLuXoRWsbeJldmCPEROQFhx1F_57mVxwwzQIEoqT-zkegUTd3S3CJsfareNE1qZwzjlxnJM2aUDuujZ7yai14HIvodhlFStGRt8YIf4RWZYPW_InfLE4ZQm0c/s1280/BM%20Macchiato.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLt0ORkNvFFRiynB-XenpAd3EiiM0ng72pJqczyYN6QzU5tTfvPM-pO3mXvlODhf61_FmLuXoRWsbeJldmCPEROQFhx1F_57mVxwwzQIEoqT-zkegUTd3S3CJsfareNE1qZwzjlxnJM2aUDuujZ7yai14HIvodhlFStGRt8YIf4RWZYPW_InfLE4ZQm0c/w426-h640/BM%20Macchiato.jpg" width="426" /></a></div><i>Macchiato</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQx9IAJLNuViJ4cCD39I2KGR_j8G_1-QbhnytFjyGELVCMf47T-xgMN2BYRE7jA4OGaBzNz99WpuRhVz4pTmXb3Sha_X2IblNNexGLHElLfNrNdZqEYdIE9YZII7hQMA19cH-42mCS4qCPN_bYiw8vc_2prNK9y7h7EKxbw09yw0eQ937PKYQJ_ZI0Y0/s611/Brix%20and%20Mortar%2015%20yaers%20ago.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="611" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQx9IAJLNuViJ4cCD39I2KGR_j8G_1-QbhnytFjyGELVCMf47T-xgMN2BYRE7jA4OGaBzNz99WpuRhVz4pTmXb3Sha_X2IblNNexGLHElLfNrNdZqEYdIE9YZII7hQMA19cH-42mCS4qCPN_bYiw8vc_2prNK9y7h7EKxbw09yw0eQ937PKYQJ_ZI0Y0/s16000/Brix%20and%20Mortar%2015%20yaers%20ago.png" /></a></div><i>The courtyard when I dined with my cousin 15-years ago<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both;"><i><br /><br /></i></div></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><i style="font-size: small;"><br /><br /></i><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15jeX_nNe587Asnv4PNNdaVgXBABmZyihklZXe-i7osoHce4x5k7JICPAbXYGC_Tge5vUIbRQ2WiDRCqWc4xb2YB1QhlHtDntVIAkpfAssXHt2vxjGI-Mau05uYbqzc4zh1nU67pb0vao8NH2mHtWHlZtnByUCXSnWtI0zKxA_7qGBVjzC2M3zKJ_v24/s230/BM%20logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="230" height="86" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15jeX_nNe587Asnv4PNNdaVgXBABmZyihklZXe-i7osoHce4x5k7JICPAbXYGC_Tge5vUIbRQ2WiDRCqWc4xb2YB1QhlHtDntVIAkpfAssXHt2vxjGI-Mau05uYbqzc4zh1nU67pb0vao8NH2mHtWHlZtnByUCXSnWtI0zKxA_7qGBVjzC2M3zKJ_v24/s1600/BM%20logo.png" width="230" /></a></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.brixandmortar.ca">www.brixandmortar.ca</a></div><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMmhSgCIZghpmudcdbbZdg0VBnqCfks7cZAd3Sz5huSSeLCIsGLVCL6VDqD9eem7Yu1hPd_ZHNTE9avKEBM4ec6azg1SxJv5VJlixL1hix1gAZ7wTA0crvsKbtsr4RJfQqKDxyRwJ7ob5TE3T1xh-Nhndh8uycYjX_v4RerhKepdGN-mMNJJiRcq-XLk/s1001/Brix%20and%20Mortar%20Mussels.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1001" data-original-width="576" height="807" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMmhSgCIZghpmudcdbbZdg0VBnqCfks7cZAd3Sz5huSSeLCIsGLVCL6VDqD9eem7Yu1hPd_ZHNTE9avKEBM4ec6azg1SxJv5VJlixL1hix1gAZ7wTA0crvsKbtsr4RJfQqKDxyRwJ7ob5TE3T1xh-Nhndh8uycYjX_v4RerhKepdGN-mMNJJiRcq-XLk/w464-h807/Brix%20and%20Mortar%20Mussels.jpeg" width="464" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div><span style="font-family: verdana;"><b>Brix and Mortar Mussels</b></span></div><div><span style="font-family: verdana;"><i>Serves 2</i></span></div><div><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of chef Chris Bistro</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">6 oz bacon</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 lb mussels</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">2 tbsp grapeseed oil</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">4 tbsp butter, divided</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">4 cloves garlic, minced</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 large shallot, minced</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 tsp crushed chilies</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1/2 cup white wine</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 cup chicken stock</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 tbsp Italian parsley, coarse chop, no stems</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 tsp lemon juice</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Salt and pepper</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Preheat oven to 350°F. Cook the bacon until crispy. Allow to cool, then chop into large chunks. </span><span style="font-family: verdana;">While the bacon is cooking, place the mussels in a large bowl and clean under running cold water removing beards and barnacles. Drain the mussels well and set aside.</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Place a large saucepan or large frying pan on stovetop at medium-high heat, pour the oil and 2 tbsp of butter into the pan along with chilies, garlic and shallots. Once the butter and garlic begin to brown toss</span><span style="font-family: verdana;"> the mussels in the pan, until they begin to open. </span><span style="font-family: verdana;">Add the white wine, turn up the heat to high and reduce the liquid by about half. Add the chicken stock and reduce by half again. </span><span style="font-family: verdana;">Then add the bacon, parsley, lemon juice and remaining butter and toss until the butter is completely melted making the broth smooth on the tongue. </span><span style="font-family: verdana;">Taste the broth and if it needs salt or pepper to your desired taste then feel free to add. </span><span style="font-family: verdana;">Serve immediately in a warm bowl with sliced baguette.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> </span></div><p><span style="font-family: verdana;"></span></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-18205405028999285822024-02-14T09:02:00.000-05:002024-02-14T09:02:48.792-05:00Tagliatelle alla Carbonara with Guanciale & Pecorino<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpyus5A3GmsS_GyVuOPiCFtA-Zna21kPaJJ6bv58vXHdtuDeo3mDmlZiCAUOP7uOBwYg8D4ozpT2uyRyXUYORZrBsgof6wUBRzWNG_8K4BDBJjoHtzDpQENyJ86mWFFDuXydwRFu7GdJhA_l_5h_5QXgId11wmufuWUBMNSxBmc0DylIVQBbZE6PfGZ4/s1280/Pasta%20Carbonara2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpyus5A3GmsS_GyVuOPiCFtA-Zna21kPaJJ6bv58vXHdtuDeo3mDmlZiCAUOP7uOBwYg8D4ozpT2uyRyXUYORZrBsgof6wUBRzWNG_8K4BDBJjoHtzDpQENyJ86mWFFDuXydwRFu7GdJhA_l_5h_5QXgId11wmufuWUBMNSxBmc0DylIVQBbZE6PfGZ4/w428-h640/Pasta%20Carbonara2.jpg" width="428" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-family: verdana;">Luscious, creamy and utterly indulgent, Pasta alla Carbonara is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper and pasta water, to create a creamy yet not overly thick sauce. A true carbonara has no cream, but although purists may shudder, I do sometimes add a little cream depending how I'm feeling! Like most recipes, the origins of the dish are obscure but there are many legends. As 'carbonara' literally means 'coal miner's wife', some believe that the dish was first made as a hearty meal for Italian coal miners. Romans use guanciale — cured pig's jowl — which is more delicate than pancetta — unsmoked Italian bacon — and also leaner. If you can find it, by all means use guanciale, otherwise pancetta or bacon work just as well. Garnished at the end with a flurry of coarsely grated Pecorino, this must be one of the great pastas dishes of all time.</span></p><p><br /></p><div style="text-align: left;"><span style="font-family: verdana;"><b>Tagliatelle alla Carbonara</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i>Serves 4</i></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of The Gourmet Bon Vivant</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div><div>8 oz tagliatelle</div><div>1 cup reserved pasta water</div><div>6 oz guanciale or pancetta, cut into about 1x1/4-inch strips </div><div>2 large eggs</div><div>2 large egg yolks</div><div>1/2 cup grated Pecorino Romana cheese </div><div>1/4 cup heavy cream - optional</div><div>Freshly ground black pepper</div><div>2 tbsp fresh parsley for garnish</div></div><div><br /></div><div><div><br /></div><div>Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until it's al dente. Meanwhile, heat a large pan over medium heat and add the sliced guanciale. Cook, stirring occasionally, until crisp around the edges, about 7–10 minutes. </div><div><br /></div><div>In a small bowl, whisk together the eggs, egg yolks, cheese and the cream, if using. Just before the pasta is finished, reserve one cup of pasta water and set aside, then drain it in a colander and add it to the pan with the pancetta. Pour the egg and cheese mixture over the pasta and toss everything together until the sauce coats the pasta. If you need to, add some of the reserved pasta water to loosen up the sauce. Serve the carbonara immediately in warm serving bowls, and garnish with chopped parsley and extra cheese on top for garnish.</div></div></span><div><br /></div></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><br /></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-52396071768761645932024-02-12T10:54:00.000-05:002024-02-12T10:54:22.650-05:00Monkfish Coconut Curry with Lentils & Haricot Verts<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbdeg2LT6iWh9lJFr1ZrijAl5WgipsZiX1QHgWC_Lb8IdhBh62NpCa27avXJRWCs-3KNrUXv9jcCnYhT_Uw5UHW0K2bTsh9kDVyN1K6IxihSNkwHIpzNXk3WepcHTfkXeHAekSHoKSYQ_SA4ljzq14aqs-_6XtouhXstYNaKF126N0ZF5N9qtwEvSLP4/s1280/Monkfish%20curry.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbdeg2LT6iWh9lJFr1ZrijAl5WgipsZiX1QHgWC_Lb8IdhBh62NpCa27avXJRWCs-3KNrUXv9jcCnYhT_Uw5UHW0K2bTsh9kDVyN1K6IxihSNkwHIpzNXk3WepcHTfkXeHAekSHoKSYQ_SA4ljzq14aqs-_6XtouhXstYNaKF126N0ZF5N9qtwEvSLP4/w426-h640/Monkfish%20curry.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-family: verdana;">Always on the lookout for inspiring fish recipes, I found this fragrant Monkfish Curry made with coconut milk, red lentils and haricot verts by British chef Tom Kerridge. Often termed 'Poor Man's Lobster' because of its firm, sweet, and delicious flavour similar to lobster tails, monkfish is enormously versatile and lends itself to almost any cooking method, including pan-frying, grilling, baking and poaching in soups and stews, or in this case — a curry. As chef Kerridge observes, </span><span style="font-family: verdana;">"monkfish is a robust, meaty fish that’s great in a curry as it holds its own well with complex spices. Red lentils and coconut provide richness and make this dish feel substantial yet it is still light – the perfect cosy winter feast". </span></p><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxWawtg7KQxSKZIdkl5qocjgHACyVzEUHbPF6fhPb9F3iKHJOO5yGsyflMj60JOYgtId5Bf5jTIDoRbeJm7V7ZKbqo2VyijBd_CBHbQ-1DwzmF9utOcRm-An8btMeidFYBO8fgqwS1aEBEbeDbtxFCDasJfCmi8XV7da2YmTwciC6uqBOupAotsr7HGQ/s606/Tom%20Kerridge.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="606" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxWawtg7KQxSKZIdkl5qocjgHACyVzEUHbPF6fhPb9F3iKHJOO5yGsyflMj60JOYgtId5Bf5jTIDoRbeJm7V7ZKbqo2VyijBd_CBHbQ-1DwzmF9utOcRm-An8btMeidFYBO8fgqwS1aEBEbeDbtxFCDasJfCmi8XV7da2YmTwciC6uqBOupAotsr7HGQ/s16000/Tom%20Kerridge.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;">Chef Tom Kerridge</span></i></div><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuWdc7_Nvl9Duui8eRsWLqxzhKkt8r9VjeM7-jMBFw8r-HcM0Y3nRbihGhhzzx4_nknHtuf46F8TI-hAUaaLtH-I4OdvRwygG8rCim7blNjZ0JsiMlS5nRRTzC6VM_IT0w937bD4Leo8BSxIa0kVTbBnWoUec7hFxonoX_1pZT-xL0kya_1uiQ4iIkkc/s1280/Monkfish%20curry%20onions%20and%20kari.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuWdc7_Nvl9Duui8eRsWLqxzhKkt8r9VjeM7-jMBFw8r-HcM0Y3nRbihGhhzzx4_nknHtuf46F8TI-hAUaaLtH-I4OdvRwygG8rCim7blNjZ0JsiMlS5nRRTzC6VM_IT0w937bD4Leo8BSxIa0kVTbBnWoUec7hFxonoX_1pZT-xL0kya_1uiQ4iIkkc/w426-h640/Monkfish%20curry%20onions%20and%20kari.jpg" width="426" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>The onions are cooked until softened then the kari leaves, turmeric, and ground coriander </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>are added and cooked until fragrant</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOnWpRUo7vPUZQ6l4u8adnbBqC2BE3H-LlNrOq8ZnVmYOmg14EWLQ7Q5zDuFFdKmmk5hdNyc27HKztr8HOVhu-rp-t1BvHtNntdjL-9e7ehLmwRYgtb0h7rSPK8iGCd-ou5tmeU1dy_7AdUiFqo5fdgfURZhNP5LKbS3xea0K2shmG_uJehukTKq1_Mo/s1280/Monkfish%20curry%20with%20tomatoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOnWpRUo7vPUZQ6l4u8adnbBqC2BE3H-LlNrOq8ZnVmYOmg14EWLQ7Q5zDuFFdKmmk5hdNyc27HKztr8HOVhu-rp-t1BvHtNntdjL-9e7ehLmwRYgtb0h7rSPK8iGCd-ou5tmeU1dy_7AdUiFqo5fdgfURZhNP5LKbS3xea0K2shmG_uJehukTKq1_Mo/w426-h640/Monkfish%20curry%20with%20tomatoes.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Two chopped tomatoes and vegetable stock are then added</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXlTuMMxwv6yBvpAVaqVDhE_KRlj4SxlqFx3T0T0OebNBUjUyY0-KKYVpzNgpjv7EppOmJ-TxiILLdsId_NpGGloA9MTX_KiOjoTcekBtDZTrACvTWGCNikfRpvEijq1N_jriKQRMS5nju5nYalvCHBTHds986Z9DPR7TaY05fp6SSfz_k5am6K3sZNs/s1280/Monkfish%20curry%20with%20lentils.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXlTuMMxwv6yBvpAVaqVDhE_KRlj4SxlqFx3T0T0OebNBUjUyY0-KKYVpzNgpjv7EppOmJ-TxiILLdsId_NpGGloA9MTX_KiOjoTcekBtDZTrACvTWGCNikfRpvEijq1N_jriKQRMS5nju5nYalvCHBTHds986Z9DPR7TaY05fp6SSfz_k5am6K3sZNs/w426-h640/Monkfish%20curry%20with%20lentils.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Followed by the red lentils and brought to the boil then simmered</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>for 15-20 minutes until the sauce thickens</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXPGNUlhT6s3gAhI93Btfd6Lj53xdvbE2LPBBtE8wkFhZj8zstCicNBW0Gacx74vB-Tnz-MdGJN6pfRXefyYOrYK46BDn8Rq3ilV1482wmbvdWzw1rVGFbDAb4qlflSZCnYHrYJwaHNDmlh0pkY9LXCsdHRSAVO36n_SdL8AI-_v4Vd6V4Tm3gd-MHCM/s1280/Monkfish%20curry%20cooking.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXPGNUlhT6s3gAhI93Btfd6Lj53xdvbE2LPBBtE8wkFhZj8zstCicNBW0Gacx74vB-Tnz-MdGJN6pfRXefyYOrYK46BDn8Rq3ilV1482wmbvdWzw1rVGFbDAb4qlflSZCnYHrYJwaHNDmlh0pkY9LXCsdHRSAVO36n_SdL8AI-_v4Vd6V4Tm3gd-MHCM/w426-h640/Monkfish%20curry%20cooking.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>After 20 minutes, the lentils are cooked and the curry looks wonderful</i></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJu_JLrWCtsHaqM1jZEAq53fx3YrqU1-qh9t4RmyYQ7VQNIgufPO30AhhyphenhyphenUOoSXxvvZXH8bZ8UxvEtgSIIYM2NAiODgIoRvOzhCf_S_UTzfae-fUsP2Y6sUW13Sb9cJaRM395fRgcBD9PfHk8nU76EweTpinK8oVxqjdEPKrnPlVPGTB1pVYTZPeXwLY/s1280/Monkfish%20curry%20with%20beans%20and%20cilantro.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJu_JLrWCtsHaqM1jZEAq53fx3YrqU1-qh9t4RmyYQ7VQNIgufPO30AhhyphenhyphenUOoSXxvvZXH8bZ8UxvEtgSIIYM2NAiODgIoRvOzhCf_S_UTzfae-fUsP2Y6sUW13Sb9cJaRM395fRgcBD9PfHk8nU76EweTpinK8oVxqjdEPKrnPlVPGTB1pVYTZPeXwLY/w426-h640/Monkfish%20curry%20with%20beans%20and%20cilantro.jpg" width="426" /></a></div></span></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><span style="font-family: verdana; font-size: x-small;"><i>Monkfish medallions and coconut milk are added and cooked for a 2-3 minutes, </i></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana; font-size: x-small;"><i>followed by the green beans for another 3-4 minutes then the cilantro </i></span></div></div></div><p style="text-align: center;"></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXs_qu48mo2c4LrzuAL1YRiYIlaf3-RFZ3CQ-FN_DGrV7ENI7SRPPF_XVcBMrclDymJ_EZX5lOT3i8KN_PG0d5Lnd9oF1AAzn-5UWqoUQxU47Y2JpnJULeScd_XEvbk8h2VLe4uJFAbwr8m08eWP-qtjuyh62Dv1v_CJ5m6Mgi7wYnwb2k-3fdgDVoUI/s1280/Samosas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXs_qu48mo2c4LrzuAL1YRiYIlaf3-RFZ3CQ-FN_DGrV7ENI7SRPPF_XVcBMrclDymJ_EZX5lOT3i8KN_PG0d5Lnd9oF1AAzn-5UWqoUQxU47Y2JpnJULeScd_XEvbk8h2VLe4uJFAbwr8m08eWP-qtjuyh62Dv1v_CJ5m6Mgi7wYnwb2k-3fdgDVoUI/w426-h640/Samosas.jpg" width="426" /></a></div><div style="text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;">Warm vegetarian samosas served with the curry as a special treat </span></i></div><div style="text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></i></div><div style="text-align: center;"><div class="separator" style="clear: both; font-family: verdana; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7c8LAHwtMrYqmTteMbWlGezVLRVGcXJBI5ybawK2-aO1ZXkoZ2TTgDrNeLrjXGu6EsrPiHH81qzq0Ry-Dmxio-8PrwZ4m-OvDstd9ymxTXeKMQZv03fSsqDanJJuvDSGY0GcaAjsFiTW7LWwUgrWMnxo-Mq13PK3xeVJ1mEkdE9Gx-QNtOHh8d-0UDNY/s576/Curry%20Rice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7c8LAHwtMrYqmTteMbWlGezVLRVGcXJBI5ybawK2-aO1ZXkoZ2TTgDrNeLrjXGu6EsrPiHH81qzq0Ry-Dmxio-8PrwZ4m-OvDstd9ymxTXeKMQZv03fSsqDanJJuvDSGY0GcaAjsFiTW7LWwUgrWMnxo-Mq13PK3xeVJ1mEkdE9Gx-QNtOHh8d-0UDNY/s16000/Curry%20Rice.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small; font-style: italic;">Basmati or Jasmin rice with lemon zest is the perfect partner to</span><span style="font-family: verdana; font-size: x-small;"><i> a curry</i></span></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpdZQZykJyj6Gr3oZ5Hv5otDl6EBl08E55EsVHzaYc-YZzgJO0a3iFaz8fPEgk2RQLevTI2chXwo5aOiPtVLuZuMpO_oC0dYXlKpM_aBPw4mmTCndnNA-6P05oJnyxZo1K3ergQ2RRVKDTXQ459B95lz3CtAD6vECY3c8fu6minuYyjZeQiLdCTw99P4/s1280/Monkfish%20curry%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpdZQZykJyj6Gr3oZ5Hv5otDl6EBl08E55EsVHzaYc-YZzgJO0a3iFaz8fPEgk2RQLevTI2chXwo5aOiPtVLuZuMpO_oC0dYXlKpM_aBPw4mmTCndnNA-6P05oJnyxZo1K3ergQ2RRVKDTXQ459B95lz3CtAD6vECY3c8fu6minuYyjZeQiLdCTw99P4/w428-h640/Monkfish%20curry%202.jpg" width="428" /></a></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Monkfish and Coconut Curry</b><br /><i>Serves 2</i></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of Chef Tom Kerridge </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><div><span style="font-family: verdana;">1 tbsp vegetable oil</span></div><div><span style="font-family: verdana;">1 large onion, finely diced</span></div><div><span style="font-family: verdana;">3 garlic cloves, finely chopped</span></div><div><span style="font-family: verdana;">1-inch piece fresh ginger, peeled and finely grated</span></div><div><span style="font-family: verdana;">1 long red chilli, finely sliced (with seeds) - optional</span></div><div><span style="font-family: verdana;">1 handful of curry leaves</span></div><div><span style="font-family: verdana;">1 heaped tsp ground turmeric</span></div><div><span style="font-family: verdana;">1 tsp ground coriander</span></div><div><span style="font-family: verdana;">2 medium tomatoes, diced</span></div><div><span style="font-family: verdana;">1 1/2 cups fresh vegetable stock</span></div><div><span style="font-family: verdana;">2 oz red lentils</span></div><div><span style="font-family: verdana;">14 oz monkfish filets</span></div><div><span style="font-family: verdana;">3 1/2 oz green beans (I wouldn't add them next time)</span></div><div><span style="font-family: verdana;">3 1/2 oz tinned coconut milk</span></div><div><span style="font-family: verdana;">2 tbsp roughly chopped cilantro leaves</span></div><div><span style="font-family: verdana;">Sea salt and freshly ground black pepper</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><div><span style="font-family: verdana;">Heat the oil in a large non-stick sauté pan over medium-high heat. When hot, add the onion and cook for 5 minutes or until softened and starting to brown. </span><span style="font-family: verdana;">Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring for 1 minute or until fragrant. </span><span style="font-family: verdana;">Add the tomatoes, stock and lentils to the pan. Stir, bring to the boil over a medium heat and simmer for 12–15 minutes or until the sauce is thickened and the lentils are tender.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Meanwhile, cut the monkfish into 1 1/2-inch pieces. Trim the green beans and cut them in half. </span><span style="font-family: verdana;">Add the monkfish and coconut milk to the pan and cook over a gentle heat for 2–3 minutes. Add the beans and cook for a further 3–4 minutes. or until done. Remove the pan from the heat, taste to check the seasoning and stir in the coriander. Serve in warmed bowls with Jasmin or Basmati rice.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><br /></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> </span></div></div></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-77231305548034056852024-02-09T10:29:00.000-05:002024-02-09T10:29:00.487-05:00Ina's Oven Roasted Rack of Lamb: Pink & Perfect<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJk_F1_EOJrygVnCIcjKQjExCRruOHndZU4tFlf0hfYomO-2TDISP77-O1YgWC9geas3Pz-b25HHX8ACOwepiZLen6HAoFNkk-XUrknT95CcQoHTNs6yXtSFjv7tD4apgpIopSVmRxhn0KzCnqkIwC0MAJd_t9Up6rIAoW_Pw5X3UPcyXwOqgKdjKOGM/s1280/Rack%20of%20Lamb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJk_F1_EOJrygVnCIcjKQjExCRruOHndZU4tFlf0hfYomO-2TDISP77-O1YgWC9geas3Pz-b25HHX8ACOwepiZLen6HAoFNkk-XUrknT95CcQoHTNs6yXtSFjv7tD4apgpIopSVmRxhn0KzCnqkIwC0MAJd_t9Up6rIAoW_Pw5X3UPcyXwOqgKdjKOGM/w426-h640/Rack%20of%20Lamb.jpg" width="426" /></a></div><br /><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Who can resist lovely lean and tender New Zealand rack of lamb? One of Ina Garten's favourite ways to prepare lamb, this recipe uses just six ingredients which are simply whizzed together in a food processor: rosemary, garlic, mustard, salt and balsamic vinegar. Placed in a roasting pan and coated with this aromatic elixir, the rack should stand for an hour, to allow the flavours work their magic. Roasted at 450°F for 20-25 minutes, the lamb rests for 15 minutes, covered in aluminum foil, before being served as single or double chops, as desired. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables. As Ina says, </span><span style="font-family: verdana;">"This is one of my all-time favourite dinner party recipes, because I can season the lamb in advance and then just pop it in the oven before dinner." How easy is that?</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWktLaD2cxbPg7CuvbStIqDYiqrAjqn-g0D94YP5OyL2MU33NjRmaeud0AFwMH335zSzKUYnJUg8yyrNK7SwgGwZEGdyMbPXvd4OJhWyqSI3HIXJbjl5rL16UkhzRHEufBFHT9nq97ERnKJtrJRBJJBP6B9pNbaRGYnUWR3PZme_lJajMBKtd7cgW7co/s571/Ina's%20Parties%20cookbook.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="571" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWktLaD2cxbPg7CuvbStIqDYiqrAjqn-g0D94YP5OyL2MU33NjRmaeud0AFwMH335zSzKUYnJUg8yyrNK7SwgGwZEGdyMbPXvd4OJhWyqSI3HIXJbjl5rL16UkhzRHEufBFHT9nq97ERnKJtrJRBJJBP6B9pNbaRGYnUWR3PZme_lJajMBKtd7cgW7co/s16000/Ina's%20Parties%20cookbook.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Ina Garten 'Barefoot Contessa Parties!' cookbook</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b>Rack of Lamb</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i>Serves 2</i></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of Ina Garten, 'Barefoot Contessa Parties'</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><div>3/4 tbsp kosher salt</div><div>1 tbsp minced fresh rosemary</div><div>3 garlic cloves, minced</div><div>1/4 cup Dijon mustard</div><div>1/2 tbsp balsamic vinegar</div><div>1 rack of New Zealand Spring Lamb</div><div><br /></div></span></div><p style="text-align: left;"><span style="font-family: verdana;">In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.</span></p><p><span style="font-family: verdana;">Preheat the oven to 450° F. </span><span style="font-family: verdana;">Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-77484612440034379832024-02-07T10:42:00.000-05:002024-02-07T10:42:53.111-05:00Culinarium: Chef Luciano Schipano & Mozzarella <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pV7rfA3PsswtzxAsTSt6_DaDwQDAPb1vSeX0sBQm3ST9FBS_J8OCdMpiZYIhzoMh-V0TUIzwYJDG6vP_Emvoj0LY87-aXfHK45QfmfeOT33JQWj2aETbyJOQNZXRI4McyKUbgyeXuOgOgWpy-jwrPLpx2ieAdu5MrE3KnNCKljDIiuO4s01MIUHdyBQ/s1280/Chef%20Luciano%20making%20mozzarella.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pV7rfA3PsswtzxAsTSt6_DaDwQDAPb1vSeX0sBQm3ST9FBS_J8OCdMpiZYIhzoMh-V0TUIzwYJDG6vP_Emvoj0LY87-aXfHK45QfmfeOT33JQWj2aETbyJOQNZXRI4McyKUbgyeXuOgOgWpy-jwrPLpx2ieAdu5MrE3KnNCKljDIiuO4s01MIUHdyBQ/w426-h640/Chef%20Luciano%20making%20mozzarella.jpg" width="426" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: black; margin-left: 1em; margin-right: 1em;"><span style="caret-color: rgb(0, 0, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pV7rfA3PsswtzxAsTSt6_DaDwQDAPb1vSeX0sBQm3ST9FBS_J8OCdMpiZYIhzoMh-V0TUIzwYJDG6vP_Emvoj0LY87-aXfHK45QfmfeOT33JQWj2aETbyJOQNZXRI4McyKUbgyeXuOgOgWpy-jwrPLpx2ieAdu5MrE3KnNCKljDIiuO4s01MIUHdyBQ/s1280/Chef%20Luciano%20making%20mozzarella.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">J</span><span style="font-family: verdana;"><span>oining Chef Luciano Schipano at his Toronto cooking studio 'Culinarium'</span><span> for a fun and delicious hands-on exploration of two of Italy’s most famous cheeses, Mozzarella di Bufala, and its much rarer and sophisticated cousin Burrata — two of may favourite cheeses — we were charmed by the chef who has created “a place where culinary experiences happen, and where all who come, leave with an emotion and a memory”. </span></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="font-family: verdana;">Having visited Tenuta Vannulo, an organic mozzarella producer a few miles outside of Paestum in southern Italy a few years ago, where only milk from farm's own herd of Italian Mediterranean buffalo is used for making their renowned Mozzarella di Bufala, I tasted freshly made cheese moments after being made which was a sublime experience, so I was really looking forward to working with fresh mozzarella during Luciano's class.</span></div><div><br /></div></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><span>The event began with general introduction to the world of Italian cheeses, and a demonstration and tasting of traditional Italian mozzarella knots known as 'nodini'. </span><span>Chef Lucianno invited anyone in our class to join him in making them, at which point I immediately raised my hand and joined him in the kitchen, which was great fun. Following the nodini, Chef Luciano </span><span>showed us all how to make burrata, one of Italy’s unique culinary treasures. He shapes a portion of fresh mozzarella into a flat disc and fills it with a creamy mixture of mozzarella curd and fresh cream, known as stracciatella, making a little pouch. </span><span>As the burrata is served, thickened cream flows out in all it's glory. </span></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;">Along with a glasses of delicious red Calabrian wine, the menu for the evening featured complimentary antipasto and focaccia upon our arrival, followed by the handmade <i>Nodini,</i> then <i>Pizza topped with Mortadella, Burrata and Arugula; Risotto with Mushrooms, Burrata and Truffle Oil;</i> and to finish, fresh <i>Peaches with Burrata.</i> A perfect spot for virtual and in-person cooking classes, private and corporate events, and buying refined wine and food from around the world, Chef Luciano's Culinarium is a rare and delightful find.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpXVkW7INXue3XpN6pWfd5c8tonVaOQ0MU2lPnfG0zo6CG2KgPnPcmJ1jurrON3JiMGYdHWQt-bAhSXlaNNPKKKYaHZOLpRqCqpuoaGQ-LrO04GnWDq-tuu751LZS6TkeL8AVRvQrBMh1i2CO5xlw4rNj7xa7mpgJ6GYNNHili6cb6AEMwzUQMAdT_NQ/s1280/Chef%20Luciano%20forming%20knots.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpXVkW7INXue3XpN6pWfd5c8tonVaOQ0MU2lPnfG0zo6CG2KgPnPcmJ1jurrON3JiMGYdHWQt-bAhSXlaNNPKKKYaHZOLpRqCqpuoaGQ-LrO04GnWDq-tuu751LZS6TkeL8AVRvQrBMh1i2CO5xlw4rNj7xa7mpgJ6GYNNHili6cb6AEMwzUQMAdT_NQ/w428-h640/Chef%20Luciano%20forming%20knots.jpg" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><span style="text-align: left;"><span style="font-family: verdana;"><i>Hot water is added to fresh whole milk curd, and as the structure softens </i></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><span style="text-align: left;"><span style="font-family: verdana;"><i>Chef Luciano begins </i></span></span><i style="font-family: verdana; text-align: left;">stretching the mozzarella to make it uniform and shiny</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pV7rfA3PsswtzxAsTSt6_DaDwQDAPb1vSeX0sBQm3ST9FBS_J8OCdMpiZYIhzoMh-V0TUIzwYJDG6vP_Emvoj0LY87-aXfHK45QfmfeOT33JQWj2aETbyJOQNZXRI4McyKUbgyeXuOgOgWpy-jwrPLpx2ieAdu5MrE3KnNCKljDIiuO4s01MIUHdyBQ/s1280/Chef%20Luciano%20making%20mozzarella.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pV7rfA3PsswtzxAsTSt6_DaDwQDAPb1vSeX0sBQm3ST9FBS_J8OCdMpiZYIhzoMh-V0TUIzwYJDG6vP_Emvoj0LY87-aXfHK45QfmfeOT33JQWj2aETbyJOQNZXRI4McyKUbgyeXuOgOgWpy-jwrPLpx2ieAdu5MrE3KnNCKljDIiuO4s01MIUHdyBQ/w426-h640/Chef%20Luciano%20making%20mozzarella.jpg" width="426" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><span style="font-family: verdana; font-size: x-small;"><i>Burrata begins with making the Mozzarella and Stracciatella, a two-part process</i></span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1w6kLwPiWxAMRkCpCnNQfIKzUs0jDfeZIwE4F3Q52tXxIL5p6QM2BwQexcHfHUaigPN9KQtRCGiksDxC0agVSaqfjLlTHWG3xjAzPGrRBpe0MSnqTm3AK-D7ktKKIv7Y-XQGJ7_QlzpqDkUGYyskGPgOsUEdQWfnuwe70G86tPXgH4zN_kOu0p7-zOA/s1280/Chef%20Luciano%20making%20knots%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1w6kLwPiWxAMRkCpCnNQfIKzUs0jDfeZIwE4F3Q52tXxIL5p6QM2BwQexcHfHUaigPN9KQtRCGiksDxC0agVSaqfjLlTHWG3xjAzPGrRBpe0MSnqTm3AK-D7ktKKIv7Y-XQGJ7_QlzpqDkUGYyskGPgOsUEdQWfnuwe70G86tPXgH4zN_kOu0p7-zOA/w426-h640/Chef%20Luciano%20making%20knots%202.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="font-size: x-small;"><span style="font-family: verdana;"><i>Luciano fills little pouches of flattened mozzarella </i></span><i style="font-family: verdana;">with the straciatella</i></span></div><div class="separator" style="clear: both;"><span style="font-size: x-small;"><i style="font-family: verdana;">and seals it with a knot </i></span></div></div><div class="separator" style="clear: both;"><span style="font-family: verdana; font-size: x-small;"><i> </i></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCINoE8Pxl1xvqaFkzFW087-GJO2GsseAom78wyLfR-oYatV7eD7_qI_sIciDOR72E0IATcBswx6b3xC0MR566lXDSO4ApQFDLI8hZRNUOC_NSXb6de2gyF3Bk0GxuHeOopm0nEWsB_VJrHfaimoLH0XoR5nrRYzFho1rpEnligvvxqKQjwn6_yfYxaDo/s1280/Chef%20Luciano%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCINoE8Pxl1xvqaFkzFW087-GJO2GsseAom78wyLfR-oYatV7eD7_qI_sIciDOR72E0IATcBswx6b3xC0MR566lXDSO4ApQFDLI8hZRNUOC_NSXb6de2gyF3Bk0GxuHeOopm0nEWsB_VJrHfaimoLH0XoR5nrRYzFho1rpEnligvvxqKQjwn6_yfYxaDo/w426-h640/Chef%20Luciano%202.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Luciano showing the class how to make the knots or 'nodino' from the mozzarella</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5g7bhG88M70ZoyQjaWKDP3Yg-fFTU4oPYBUYmygokG8QpNtF1aATP9u8ZjgqLVzKW8bFliRfQqAho4HrPaDADJUgIMBygW_xtRWhxYpmD81SDPcfjwqfajewv6LeNkZMOBSz3LMjmMjmzkH5m433Cp-eBx779QjsbqbBkZU90a_Qqs-PhBh7JoKrrpMw/s1280/Luciano%20making%20nodino.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5g7bhG88M70ZoyQjaWKDP3Yg-fFTU4oPYBUYmygokG8QpNtF1aATP9u8ZjgqLVzKW8bFliRfQqAho4HrPaDADJUgIMBygW_xtRWhxYpmD81SDPcfjwqfajewv6LeNkZMOBSz3LMjmMjmzkH5m433Cp-eBx779QjsbqbBkZU90a_Qqs-PhBh7JoKrrpMw/w426-h640/Luciano%20making%20nodino.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;">The nodini are placed in cool water once finished, </span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;">and then we were all invited up </span></i><i style="font-family: verdana;"><span style="font-size: x-small;">to taste freshly made 'love' knots</span></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Kh6QGs2TqupJfskXuI8AD97fpKc201mRD5YWfEGJ0j6YK2HTi3n2bd56Ce0sKEmLNyrtWGn3K_n2zwiggJvJ6nE2fFnHEqAvHlvkM3fd6FzNQTZn2p0wLFeI11euuwBt4ksIrNa9wLbxv3kZldBPJKwzdjDKuGkNB22yMeU8dZUfA995oUpSIkDPSd8/s1280/Chef%20Luciano%20knot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Kh6QGs2TqupJfskXuI8AD97fpKc201mRD5YWfEGJ0j6YK2HTi3n2bd56Ce0sKEmLNyrtWGn3K_n2zwiggJvJ6nE2fFnHEqAvHlvkM3fd6FzNQTZn2p0wLFeI11euuwBt4ksIrNa9wLbxv3kZldBPJKwzdjDKuGkNB22yMeU8dZUfA995oUpSIkDPSd8/w428-h640/Chef%20Luciano%20knot.jpg" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Warm and pleasantly chewy, I </i></span><span style="font-family: verdana; font-size: x-small;"><i>couldn't resist the temptation to eat a few more</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhk175nX-ojYWrgEr671eJ9-nL3pL8Alx0ra_eRbzJoaNV2_HRj_PZwl5kPTannxiR-zzhmkuo3ZAbobPR2flEkXWF-EtXKhroT3jdV3DP_gWNnp14LyhrG22F9w-iooqhPcWX73KUibeoArpNmEfCpP1GD1I1kvBVk_RRuWqSdsJsbDtMQC24w9BsLGo/s1280/Chef%20Luciano%20with%20pizza.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhk175nX-ojYWrgEr671eJ9-nL3pL8Alx0ra_eRbzJoaNV2_HRj_PZwl5kPTannxiR-zzhmkuo3ZAbobPR2flEkXWF-EtXKhroT3jdV3DP_gWNnp14LyhrG22F9w-iooqhPcWX73KUibeoArpNmEfCpP1GD1I1kvBVk_RRuWqSdsJsbDtMQC24w9BsLGo/w426-h640/Chef%20Luciano%20with%20pizza.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>The second course was Focaccia-style Pizza</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOgBmxFjdJFnoqucnKPS_i8jj9rWZgie7gp07NLj0S5OICUQgu_Zs65Neg_CdFFl1mDAHA-tscxoZ2EybCjcmQO3wImfw793mnqPu9PjVkKtOEhrpStps1rjRr75633PPbbrjjXgP74_wsHKw0UsDPeeQPbeiaDIj6_PggyHl6EP4Jhc2rZatNXnEjK0/s1280/Chef%20Luciano%20pizza%20portion.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOgBmxFjdJFnoqucnKPS_i8jj9rWZgie7gp07NLj0S5OICUQgu_Zs65Neg_CdFFl1mDAHA-tscxoZ2EybCjcmQO3wImfw793mnqPu9PjVkKtOEhrpStps1rjRr75633PPbbrjjXgP74_wsHKw0UsDPeeQPbeiaDIj6_PggyHl6EP4Jhc2rZatNXnEjK0/w426-h640/Chef%20Luciano%20pizza%20portion.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Focaccia-style pizza topped with mortadella, stracciatella di bufala and arugula</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdha6iu0chNseQxBpUcFbxhtE7CKfoDJpKfqPpjJ2HQzdNxti6EfVo8FduesquBmOTMI6d5DtBX1NYtVazKx4jLOyt1V4_PSwyw_ajvzY4t1X5nmIj4xfq0bQYGqAiiy6_9zAov-2wouTQYq8BblMJ0MhKmhvBFK6CT5bgccEXbIHBTko7KngW7o7bHI/s1280/Chef%20Luciano%20Risotto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdha6iu0chNseQxBpUcFbxhtE7CKfoDJpKfqPpjJ2HQzdNxti6EfVo8FduesquBmOTMI6d5DtBX1NYtVazKx4jLOyt1V4_PSwyw_ajvzY4t1X5nmIj4xfq0bQYGqAiiy6_9zAov-2wouTQYq8BblMJ0MhKmhvBFK6CT5bgccEXbIHBTko7KngW7o7bHI/w426-h640/Chef%20Luciano%20Risotto.jpg" width="426" /></a></div><i>The third course was Risotto with mushrooms and burrata and finished with truffle oil<br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6dEayt3wi7WQ_Rjopl-PDCZoyGFqi181JYJS2_xgNZ5S0T94qmOKqfbBEBcf70FM_xjSrhQptaJaO37KnnH43tD55nk6lebHWCdIlbTovzpYJ21_DRRavS9cNCLulrQ-Xmy9x2q8bzYHgrsnfhxa2I5gWoznBYvcIhtRsTo6B2X-04LI2o9DOC4dLwA4/s1280/Chef%20Luciano%20risotto%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6dEayt3wi7WQ_Rjopl-PDCZoyGFqi181JYJS2_xgNZ5S0T94qmOKqfbBEBcf70FM_xjSrhQptaJaO37KnnH43tD55nk6lebHWCdIlbTovzpYJ21_DRRavS9cNCLulrQ-Xmy9x2q8bzYHgrsnfhxa2I5gWoznBYvcIhtRsTo6B2X-04LI2o9DOC4dLwA4/w426-h640/Chef%20Luciano%20risotto%202.jpg" width="426" /></a></div><i>The burrata is mixed in with the risotto for a luscious and creamy dish<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjr4bne7phNQDpWS1eTLeVi80EEvWR3VtxjsE1WIMF2AjketKKm3WX1J6Vy0YOP7I0VTM6S9l2lMqBCjlKxKGTM9Gx3rJgCa3K2AqjOPwI1N_0WsdJ3Ak_JpeYhhUOJ_pBgun-QV5BhAGqbXj2V-1ObG2d6ifTLIUn07bPQ09TMPE4wn9YcxU_Hk2dZnY/s1280/Chef%20Luciano%20peaches%20with%20stracciatella.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjr4bne7phNQDpWS1eTLeVi80EEvWR3VtxjsE1WIMF2AjketKKm3WX1J6Vy0YOP7I0VTM6S9l2lMqBCjlKxKGTM9Gx3rJgCa3K2AqjOPwI1N_0WsdJ3Ak_JpeYhhUOJ_pBgun-QV5BhAGqbXj2V-1ObG2d6ifTLIUn07bPQ09TMPE4wn9YcxU_Hk2dZnY/w426-h640/Chef%20Luciano%20peaches%20with%20stracciatella.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Fresh sliced peaches topped with burrata</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCsYcRNAf_Kol3GH3LYVvr5nPA6kKS9lCTjrQvJeU7hMN-WcS2eJ3dyxfMS3tgqUYyafT8aJ6MLX537GxfROPPNdVH7_zfA3iRWsLKElmhTIynEyIz8ZyHjpW3SMPH7xYts16YJnK0pJN32YSNQIKir68dlO45X7NGBrAYArxYm_Crb4-8yoMYmgViQRY/s1259/Culinarium%20logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1108" data-original-width="1259" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCsYcRNAf_Kol3GH3LYVvr5nPA6kKS9lCTjrQvJeU7hMN-WcS2eJ3dyxfMS3tgqUYyafT8aJ6MLX537GxfROPPNdVH7_zfA3iRWsLKElmhTIynEyIz8ZyHjpW3SMPH7xYts16YJnK0pJN32YSNQIKir68dlO45X7NGBrAYArxYm_Crb4-8yoMYmgViQRY/w200-h176/Culinarium%20logo.jpg" width="200" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><span style="font-family: verdana;"><b><br /></b></span></div><span style="font-family: verdana;"><b>Gnocchi alla Sorrentina</b></span><div><span style="font-family: verdana;"><i>Serves 4</i></span></div><div><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of Chef Luciano Schipano</span></div><div><span style="font-family: verdana;"><div><br /></div><div><i>Gnocchi:</i></div><div>1 lb of Russet or Baking potatoes</div><div>1 1/8 cups plain flour</div><div>9 oz Mozzarella di Bufala cheese, torn into small chunks</div><div>8 basil leaves, roughly torn or basil pesto</div><div>pecorino, grated </div><div><br /></div><div>Tomato Sauce:</div><div>17 oz of passata or cherry tomato</div><div>4 tbsp of extra virgin olive oil</div><div>1 garlic clove, peeled and crushed</div><div>salt</div><div><br /></div><div><br /></div><div>Boil the potatoes whole, skin on, until cooked through. Drain then transfer to a bowl. Allow them to cool before peeling.</div><div><br /></div><div>To make the tomato sauce, place the olive oil and the garlic in a medium saucepan set over medium heat. Remove the garlic when it is becoming golden. Add the passata or cherry tomato and cover and allow the sauce to cook for 5-6 minutes. Taste, season and keep warm.</div><div><br /></div><div>Peel the skins from the cooled potatoes and discard.</div><div><br /></div><div>Scatter three-quarters of the flour over a work surface. Press the potato through a ricer, or vegetable mill, onto the flour to form the mixture dough. Dust the work surface with a little more flour and divide the dough into 4-5 pieces.</div><div><br /></div><div>Roll out the dough into long cylinders, about the thickness of your thumb. Cut each length into segments about 1 1/2 inches to 2 inches, then press each one onto a gnocchi board or fork to give them a ridged texture.</div><div><br /></div><div>Preheat the oven to 400°F.</div><div><br /></div><div>Bring a large pot of water to boil. Add salt. Add the gnocchi and cook until they float on the surface, this should take approximately 2-3 minutes. Drain with a slotted spoon and place in the tomato sauce.</div><div><br /></div><div>Stir and transfer to an oven-proof dish. Dress with mozzarella and basil. Bake for 10-15 minutes, until the mozzarella, has melted or until the cheese is golden. Serve immediately.</div></span><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-9133826601472650152024-02-05T09:13:00.000-05:002024-02-05T09:13:22.717-05:00Le Baratin: A Charming French Bistrot <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXTKSN9ooqgS8bc1ynrY_RXCheIseZis-Jv2EGVlSDW2HxPqCDTq9WpENuNXKwNit-9rmI0G4RkQvM1UHc8_xeRdQsw15O-RGcYQFG5GxJ0MH4JHUei53DSRFwXBnnvKQ0IdWg9ia3oDhRcFCgZrVA9b9M4u27UqNpilAjFHqqoaTfWglAsRFQcET6sk/s1280/Baratin%20ext.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXTKSN9ooqgS8bc1ynrY_RXCheIseZis-Jv2EGVlSDW2HxPqCDTq9WpENuNXKwNit-9rmI0G4RkQvM1UHc8_xeRdQsw15O-RGcYQFG5GxJ0MH4JHUei53DSRFwXBnnvKQ0IdWg9ia3oDhRcFCgZrVA9b9M4u27UqNpilAjFHqqoaTfWglAsRFQcET6sk/w426-h640/Baratin%20ext.jpg" width="426" /></a></div><p><br /></p><p><span style="font-family: verdana;">With a passion for simple, classic French food, </span><span style="font-family: verdana;">chef Jean-Regis Raynaud and Pascal Vernhes opened Le Baratin in 2016 as a small bistrot Français on Dundas Street West nestled in the heart of Toronto's Brockton Village neighbourhood. Classic with a modern twist, all of the dishes at Le Baratin are made in-house, as well as the sauces which are prepared with a veal based stock. Raynaud believes in the good old way of preparing food, the proper way.<i> </i>Open for dinner seven days a week and brunch on weekends, seasonal influences certainly sway the menu. </span><span style="font-family: verdana;">Arriving for a family dinner on a chilly February evening, the plats principaux included wintery classics such as Steak-Frites, Magret de Canard and Jarret d'Agneau, a succulent five-hour braised Lamb Shank served with a tomato "Provençale" jus and silky purée de pommes de terre. </span></p><p><span style="font-family: verdana;">In addition to the printed menu, the restaurant features daily specials hand written on small chalkboards perched on the table as guests arrive. Two exceptional plats du jour were the Veal Sweetbreads with mushroom sauce, Blanquette de Veau and fabulous Marmite du Pêcheur Lobster Bisque. Our server recommended a rich and delicious Sancerre from the Loire Valley to enjoy with our meal. So glad he did, because it was sensational. So good in fact, we ordered a second bottle. Gastronomy is not only about eating, it's also about pleasure, authenticity, freshness, and conviviality. </span><span style="font-family: verdana;">Featuring 3-courses for just $59 or 2-courses for under $50, </span><span style="font-family: verdana;">Le Baratin is all about good food, good wine, and good vibes. Santé!</span></p><span style="font-family: verdana;"> </span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEC_Hn-VqZPMH-dJM3xAR-xSEihfch-suv4Xp23K1VP4lxDwawQR_2y5I-Y6tJn1DP6Q-umtNuBYu2BsHZXK3JmjCnHKX3dy1Njdfd0SvRE7QCak28P19qwEsOlfRjmd37DmxTpb3JzF5T_8Kiybw3iYy-D6S9E8WE5VZTYG9rMqelbR8Qp2v9u-ug1v8/s1280/Baratin%20int.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEC_Hn-VqZPMH-dJM3xAR-xSEihfch-suv4Xp23K1VP4lxDwawQR_2y5I-Y6tJn1DP6Q-umtNuBYu2BsHZXK3JmjCnHKX3dy1Njdfd0SvRE7QCak28P19qwEsOlfRjmd37DmxTpb3JzF5T_8Kiybw3iYy-D6S9E8WE5VZTYG9rMqelbR8Qp2v9u-ug1v8/w428-h640/Baratin%20int.jpg" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>The interior of Le Baratin</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7meoqBqWbiwZ_gbnh2C9d6nux2-Z5da4fFByB4QYnZ9LO_tyCGW7KzxaX-DdOtbywA8N14x6C0u2UuQCUiK8dG2EPWSpCmH1IyDNE35RN5utAPW934Op9_tsmiqiCNEZc72WlaXMVhV6-NqtkYVpCJ2ABZXf4WfG69_RlL8SgmyWplV97QR62uVjbbw/s1280/Baratin%20menu2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7meoqBqWbiwZ_gbnh2C9d6nux2-Z5da4fFByB4QYnZ9LO_tyCGW7KzxaX-DdOtbywA8N14x6C0u2UuQCUiK8dG2EPWSpCmH1IyDNE35RN5utAPW934Op9_tsmiqiCNEZc72WlaXMVhV6-NqtkYVpCJ2ABZXf4WfG69_RlL8SgmyWplV97QR62uVjbbw/w426-h640/Baratin%20menu2.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Le Baratin dinner menu</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_7iAfag_k9wwuiWH1e6kwh45wfgG0xSE4syC809-d_g1ZBuVGn8JQgmm_bOEQGZ0r5zNnl0U4_Ji4NxvasOd6Oov25IjtiBnbve0eujtszCc2s8_QAwkpiom8omwady_5IDli_x4j5tX5FW4fHSDVJIP6Oh6EsTnJWAhPPKhlukSbX9M0LujSE2SKis/s1280/Baratin%20specials%20board.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_7iAfag_k9wwuiWH1e6kwh45wfgG0xSE4syC809-d_g1ZBuVGn8JQgmm_bOEQGZ0r5zNnl0U4_Ji4NxvasOd6Oov25IjtiBnbve0eujtszCc2s8_QAwkpiom8omwady_5IDli_x4j5tX5FW4fHSDVJIP6Oh6EsTnJWAhPPKhlukSbX9M0LujSE2SKis/w426-h640/Baratin%20specials%20board.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Chalkboard specials for the evening</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHjlbFvJspUB7sZcDgxYPkphOmgLnaR0G6-tJimCD8ApDIBRx5gjVfSLu8557eqVGha8VJw1JG3WcBX9SNL1sEbMsCH-5xG91U1I-LAMqszspPI1Uqmko2wNHV3Yf5j2MZ6pgZJ2BV6XMI7CX8vyz4JzC72A0cb1DtPci6x5F6Mqj3GdNrH8Dp_BWIu8/s1280/Baratin%20cutlery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHjlbFvJspUB7sZcDgxYPkphOmgLnaR0G6-tJimCD8ApDIBRx5gjVfSLu8557eqVGha8VJw1JG3WcBX9SNL1sEbMsCH-5xG91U1I-LAMqszspPI1Uqmko2wNHV3Yf5j2MZ6pgZJ2BV6XMI7CX8vyz4JzC72A0cb1DtPci6x5F6Mqj3GdNrH8Dp_BWIu8/w426-h640/Baratin%20cutlery.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: verdana; font-size: x-small;">Charming place setting with dish </span>cloth-style napkin </i></div><i><br /></i></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNf9D-S4eXT94rcrSSEsC0OUCeVwDxRC85z1iDdmy_CU_DIu7ECa6L5q6lIpC-2iQcji2POwBAIj__EHGhCM1jhpja7wU2CoeU2xHNL0swKevXudgjZKnGCGG1gEDpztdyFTLdplbUR2uSGEavJgKQIDmzCogNWsF9VSjGF0Cx0ZyYvDa7PPjVm7bJsVw/s1182/Baratin%20wine%20bookcase.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1182" data-original-width="903" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNf9D-S4eXT94rcrSSEsC0OUCeVwDxRC85z1iDdmy_CU_DIu7ECa6L5q6lIpC-2iQcji2POwBAIj__EHGhCM1jhpja7wU2CoeU2xHNL0swKevXudgjZKnGCGG1gEDpztdyFTLdplbUR2uSGEavJgKQIDmzCogNWsF9VSjGF0Cx0ZyYvDa7PPjVm7bJsVw/w429-h640/Baratin%20wine%20bookcase.png" width="429" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Le Baratin's "bookcase" of French wines </i></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3FGd8mpCFP8ePsY0qhyphenhyphenyoN1yAkNZejHg-BUdn4Ge3-_aEan3PqmiubX41upY8kGKXbUW1AKcG39xUW_35Xfz0ycVJvgDtP0lT6ROZjFJhDObAFfZqUiptc2LHNxDpXnOGdE8c2g-OQ-u54dxNdHXgGS8K6npia9VKf7m0mFVW7zOR-659o9jL7dPTZI/s1280/Baratin%20server%20with%20wine.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3FGd8mpCFP8ePsY0qhyphenhyphenyoN1yAkNZejHg-BUdn4Ge3-_aEan3PqmiubX41upY8kGKXbUW1AKcG39xUW_35Xfz0ycVJvgDtP0lT6ROZjFJhDObAFfZqUiptc2LHNxDpXnOGdE8c2g-OQ-u54dxNdHXgGS8K6npia9VKf7m0mFVW7zOR-659o9jL7dPTZI/w426-h640/Baratin%20server%20with%20wine.jpg" width="426" /></a></div><span style="font-family: verdana; font-size: x-small;"><i>Our lovely French server presenting our bottle of Loire Valley Sancerre </i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6ipvhIoTHr3fXZuMjoIRoAn8BVLSJTCdkv5mUXnAcqQBRFHvlaocyE8Vxaeok8619XGXQG4dEgEXOvf5JVfCzLL1xhBrI5ZIconKcx2rJ9Gx1lcYF4JCUQt1eW59OZCG-b0wRB7Q1gerT0Ak3ouF6KrHc3fvFROmmRTnvXotQmDfMI1brheNtkJUolA/s1280/Baratin%20Sancerre%20bottle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6ipvhIoTHr3fXZuMjoIRoAn8BVLSJTCdkv5mUXnAcqQBRFHvlaocyE8Vxaeok8619XGXQG4dEgEXOvf5JVfCzLL1xhBrI5ZIconKcx2rJ9Gx1lcYF4JCUQt1eW59OZCG-b0wRB7Q1gerT0Ak3ouF6KrHc3fvFROmmRTnvXotQmDfMI1brheNtkJUolA/w426-h640/Baratin%20Sancerre%20bottle.jpg" width="426" /></a></div><i>Recommended by our server as a wonderful wine, </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>I had never experienced a red Sancerre, and it was excellent</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnM8YVvyY_IydCpjjl1O60S1jV2k7wcv181t5jrWGxD5MELg62HbOJgRTGA8G0P9zF8EtGqFG0AMarcSI6dLodlLyE6hUa-y_6_SLasaf9FlRhghMqbS6w5vr9dFQZZFqjNnfk-G2K6nUQcZew9r0FqsYax9ulWWdwLVwMeajFlu7iRdXrdKHlqHJW-8/s1280/Baratin%20wine%20glass.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnM8YVvyY_IydCpjjl1O60S1jV2k7wcv181t5jrWGxD5MELg62HbOJgRTGA8G0P9zF8EtGqFG0AMarcSI6dLodlLyE6hUa-y_6_SLasaf9FlRhghMqbS6w5vr9dFQZZFqjNnfk-G2K6nUQcZew9r0FqsYax9ulWWdwLVwMeajFlu7iRdXrdKHlqHJW-8/w426-h640/Baratin%20wine%20glass.jpg" width="426" /></a></div><i>Dry, medium bodied and deep ruby coloured, the palate was classic Pinot Noir <br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhte87sF3yTV6PceVLBp1kCSR7tvAjQC_AZij6Oh4BQsJyG84KsSYiU86Q_6JZ39CTdBW68mzlLrEWDGH8NEfMOZLSsLNfZdAc4axEvStl3FD5zNgLYGPcfLl_W6M8rWGUJbSJVO1SruDB9uG_RNa27KWrlc9B7b3Jm_SPKvE7GNo3tqlcB1sq0jYmviGc/s1280/Baratin%20Tarte%20Provencale.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhte87sF3yTV6PceVLBp1kCSR7tvAjQC_AZij6Oh4BQsJyG84KsSYiU86Q_6JZ39CTdBW68mzlLrEWDGH8NEfMOZLSsLNfZdAc4axEvStl3FD5zNgLYGPcfLl_W6M8rWGUJbSJVO1SruDB9uG_RNa27KWrlc9B7b3Jm_SPKvE7GNo3tqlcB1sq0jYmviGc/w426-h640/Baratin%20Tarte%20Provencale.jpg" width="426" /></a></div><span style="font-family: verdana; font-size: x-small;"><i>Tarte Provençale with carmelized onion, chèvre and black olives</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FpoeoBu7DwJWU_3WrC57oG0bwnxbUsQwjXBQmvsRY9vLQvR1MOSPYlVdUt6oiGB94_GupcjNx0ruH_iCV77cbf6XtQjcu4iZECgDP8jD6vf01FIHLsDgCK3pMfGnkwpDQxt9VIyz_7p7SzM2pK9PBUhXD_2T_OZNpPFUiE3gV066IT121PwQCMYqswU/s1280/Baratin%20Pate%CC%81.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FpoeoBu7DwJWU_3WrC57oG0bwnxbUsQwjXBQmvsRY9vLQvR1MOSPYlVdUt6oiGB94_GupcjNx0ruH_iCV77cbf6XtQjcu4iZECgDP8jD6vf01FIHLsDgCK3pMfGnkwpDQxt9VIyz_7p7SzM2pK9PBUhXD_2T_OZNpPFUiE3gV066IT121PwQCMYqswU/w426-h640/Baratin%20Pate%CC%81.jpg" width="426" /></a></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><i><span style="font-family: verdana; font-size: x-small;">Pâté de Campagne aux Pruneaux</span></i></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><i><span style="font-family: verdana; font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__lMUeAbs_Owx5FYmrugHgDRsPCPmNerqTx5MYJqpohQMfmeJ7187ao3zAf2PYxpVj8JvR2ujnrNKhxiZecW4I5GBWjkKzYzXK0Llk5XsEYYhl2PRDmlB9mJgVP2MLBWCjbdkFDNT3OYrjFJvcjMn0AbjHZiaMZEPotL5wBcgiZFuXm8OEXqVitvDU5I/s1280/Baratin%20Gravlax.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__lMUeAbs_Owx5FYmrugHgDRsPCPmNerqTx5MYJqpohQMfmeJ7187ao3zAf2PYxpVj8JvR2ujnrNKhxiZecW4I5GBWjkKzYzXK0Llk5XsEYYhl2PRDmlB9mJgVP2MLBWCjbdkFDNT3OYrjFJvcjMn0AbjHZiaMZEPotL5wBcgiZFuXm8OEXqVitvDU5I/w426-h640/Baratin%20Gravlax.jpg" width="426" /></a></div><span style="font-family: verdana; font-size: x-small;">Housemade cured Gravlax with Boursin and sourdough bread</span></i></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><i><span style="font-family: verdana; font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-style: italic;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HT56_BfUdjB02_A5CADsLKC63XRvKzoLUqTkgv6fZCfquI6G2-il_9UXhZGuIo11xDXJIElMZG8WDseu4H94RJG1WIcR7KeO7STwVoU8GvDgzhGveDk1XOr1ouHVW8Rwdc74R_2zIsUtdfYglCEF6g0Q2gg1NTFXXQlTPs44lLoZp04kHOCw4uR4cs0/s1280/Baratin%20Sweetbreads.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HT56_BfUdjB02_A5CADsLKC63XRvKzoLUqTkgv6fZCfquI6G2-il_9UXhZGuIo11xDXJIElMZG8WDseu4H94RJG1WIcR7KeO7STwVoU8GvDgzhGveDk1XOr1ouHVW8Rwdc74R_2zIsUtdfYglCEF6g0Q2gg1NTFXXQlTPs44lLoZp04kHOCw4uR4cs0/w426-h640/Baratin%20Sweetbreads.jpg" width="426" /></a></div><span style="font-family: verdana; font-size: x-small;">Veal Sweetbreads </span></i><span style="font-family: verdana; font-size: x-small;"><i>vol-au-vent </i></span><i style="font-style: italic;"><span style="font-family: verdana; font-size: x-small;">with Mushroom Sauce</span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-style: italic;"><span style="font-family: verdana; font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-style: italic;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9eN_50zrElVGVpFXnbIFqD9ZOSS6rxUL2ZyattpAM_GTWMYE5XUA3pnvK22WGlLI7pKwOzfePZl2Z4_kfrYwEUsjOB8JMCNZW-nJPZYTBYZcxvdV2NPZkEwb_ebAkXvD10eA95j6qATJ-GCeqwWxB7NihVlNrbbdTkTpKMDXSNxswmsxHyPwSnl8fpk/s1280/Baratin%20Steak%20Frites.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9eN_50zrElVGVpFXnbIFqD9ZOSS6rxUL2ZyattpAM_GTWMYE5XUA3pnvK22WGlLI7pKwOzfePZl2Z4_kfrYwEUsjOB8JMCNZW-nJPZYTBYZcxvdV2NPZkEwb_ebAkXvD10eA95j6qATJ-GCeqwWxB7NihVlNrbbdTkTpKMDXSNxswmsxHyPwSnl8fpk/w426-h640/Baratin%20Steak%20Frites.jpg" width="426" /></a></div><span style="font-family: verdana; font-size: x-small;">Steak-Frites: </span></i><span style="font-family: verdana; font-size: x-small;"><i>Marinated Striploin AAA</i></span><span style="font-style: italic;"><span style="font-family: verdana; font-size: x-small;"> with shallot sauce and mixed greens</span></span></div><div class="separator" style="clear: both; text-align: center;"><i style="font-style: italic;"><span style="font-family: verdana; font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemb-paxonDbgky4RL8yBxa2y_OYnvz2qfPlrtvod4m2yxf1Bb0GJAzsYonY-RtCUHVzJBfQknSAVqdI9W_dvdIeab_c67aO4d5rokl3WCNmZeUGzOJoLHlFcvI4z83ZcKEFrf0GY7p-4_IdEFTf2EmiUYed8vnmKm6WOczH0rrlLiSOW9EvXEvmrvnG4/s1280/Baratin%20Duck.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemb-paxonDbgky4RL8yBxa2y_OYnvz2qfPlrtvod4m2yxf1Bb0GJAzsYonY-RtCUHVzJBfQknSAVqdI9W_dvdIeab_c67aO4d5rokl3WCNmZeUGzOJoLHlFcvI4z83ZcKEFrf0GY7p-4_IdEFTf2EmiUYed8vnmKm6WOczH0rrlLiSOW9EvXEvmrvnG4/w426-h640/Baratin%20Duck.jpg" width="426" /></a></div><span style="font-family: verdana; font-size: x-small;"><i>Magret de Canard: Duck breast with Port wine sauce and sunchoke Dauphinoise</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1AVq7kALGvci_xaK3V4mRyG1EFay2Pt7d4v2a7nX1PN9E74j8i2aT9TgVqzo7yd7P-CpGCpNbCEEt3ynyYrbQP0nY78lzsfENQ116AIjDMabhvykh3bDsuSWcwp5GMuovaFpPfsZB6UV7FBEqo2Kx7VyloIVCB72LjbVjriqFgDvZ5hCws98bzq0dJw/s1280/Baratin%20Boullabaise.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1AVq7kALGvci_xaK3V4mRyG1EFay2Pt7d4v2a7nX1PN9E74j8i2aT9TgVqzo7yd7P-CpGCpNbCEEt3ynyYrbQP0nY78lzsfENQ116AIjDMabhvykh3bDsuSWcwp5GMuovaFpPfsZB6UV7FBEqo2Kx7VyloIVCB72LjbVjriqFgDvZ5hCws98bzq0dJw/w426-h640/Baratin%20Boullabaise.jpg" width="426" /></a></div><i>Marmite du Pêcheur with lobster bisque</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7J61PrRR-bwktrpYP77NRA0WXPADWYXv04BFcWZJLInHlJaCDhTElbzTUV0ykQPvsnYV98q4vbRHO9mGKyPQ2mW_NyPet_pxKG-GJrGV7sGm9GpKq0HoCbsXxc4fsz0XJfWtcDJ-bkq4Nbj5vzfDgaEHEtp00ijM8bYj9Tr-564m1XCtJ5mF2SCZJ0o/s1280/Baratin%20Bouillabaise%20shells.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7J61PrRR-bwktrpYP77NRA0WXPADWYXv04BFcWZJLInHlJaCDhTElbzTUV0ykQPvsnYV98q4vbRHO9mGKyPQ2mW_NyPet_pxKG-GJrGV7sGm9GpKq0HoCbsXxc4fsz0XJfWtcDJ-bkq4Nbj5vzfDgaEHEtp00ijM8bYj9Tr-564m1XCtJ5mF2SCZJ0o/w426-h640/Baratin%20Bouillabaise%20shells.jpg" width="426" /></a></div><i>Good to the last drop</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcqQ37uPT6CUGgu1lWfgzrBUfmavw3SduK-3TmLOOsGsr8V6738SvOccY5o3X7TZC962pzk-Enaz_omjJLxjdiK7FuMm0paCtufyYUrW1xQ6spz4nf0pf1OKihYxkZ_G7SdTdv_x3ieuqszfw53FtQaZ9hn_PWRHoo8oubGgrmutSbNeGgWcIZXcwXeE/s1280/Baratin%20Dessert%20menu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcqQ37uPT6CUGgu1lWfgzrBUfmavw3SduK-3TmLOOsGsr8V6738SvOccY5o3X7TZC962pzk-Enaz_omjJLxjdiK7FuMm0paCtufyYUrW1xQ6spz4nf0pf1OKihYxkZ_G7SdTdv_x3ieuqszfw53FtQaZ9hn_PWRHoo8oubGgrmutSbNeGgWcIZXcwXeE/w426-h640/Baratin%20Dessert%20menu.jpg" width="426" /></a></div><i>Le Baratin Dessert Menu</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBWGN3Iu1oHvNoxgy87aheyfEEYiYiHD0c_MayEgAwBLbVwUCiCyKGO2FuqKPnYZCasfORVJKfoXu7MevBGz9f4Zeo88Wi5J4jKPwHHZu_Lkmb2o966rPf5_jXPYbTh2hyphenhyphen3HzgV0oQD0XtleOAN2S33D3cQaoKOtnZ4f9Hy-9MAhVZ0lb0tgZIRSm3HQ/s1280/Baratin%20Mousse%20au%20Chocolat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBWGN3Iu1oHvNoxgy87aheyfEEYiYiHD0c_MayEgAwBLbVwUCiCyKGO2FuqKPnYZCasfORVJKfoXu7MevBGz9f4Zeo88Wi5J4jKPwHHZu_Lkmb2o966rPf5_jXPYbTh2hyphenhyphen3HzgV0oQD0XtleOAN2S33D3cQaoKOtnZ4f9Hy-9MAhVZ0lb0tgZIRSm3HQ/w426-h640/Baratin%20Mousse%20au%20Chocolat.jpg" width="426" /></a></div><i>Mousse au Chocolat with Amaretto and whipped cream</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdQtl_N_Pqi9euL9pZNX9O2YmDqHW-M7T3rAjS9-WEE8NV-wY7kscJwFX0KLvL5C78QDboaq3h5xWRcPljYQHS71vf7qWGOJlYyStMqvtiACqxoOtG9LxT_toMIS3CJUB4a-UWjyzS4Z6js9yqXGucfzZ7u5H1QvWsKR7eI6A275g5EItG9GySCu-ROI/s1280/Baratin%20Tarte%20Tatin%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdQtl_N_Pqi9euL9pZNX9O2YmDqHW-M7T3rAjS9-WEE8NV-wY7kscJwFX0KLvL5C78QDboaq3h5xWRcPljYQHS71vf7qWGOJlYyStMqvtiACqxoOtG9LxT_toMIS3CJUB4a-UWjyzS4Z6js9yqXGucfzZ7u5H1QvWsKR7eI6A275g5EItG9GySCu-ROI/w426-h640/Baratin%20Tarte%20Tatin%202.jpg" width="426" /></a></div><i>Tarte Tatin </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3numnXYaBYcwlezgtaYoF_mDJf1baOiInRuBCwG0YN5-zWLa5m0MZSzff4OkkKNtUFX8lwj-YzAMh3xd9dzLvX4WSZiby1_a0D8uh7sWrL-lIzkJuxpjsYUEMiUuwA6zaga1aoSY7S6NbN0m7a76LeV_GKVTIMp0YXC4XOpkM8ASc508ZhkCQQ-73Z58/s1280/Baratin%20Pavlova.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3numnXYaBYcwlezgtaYoF_mDJf1baOiInRuBCwG0YN5-zWLa5m0MZSzff4OkkKNtUFX8lwj-YzAMh3xd9dzLvX4WSZiby1_a0D8uh7sWrL-lIzkJuxpjsYUEMiUuwA6zaga1aoSY7S6NbN0m7a76LeV_GKVTIMp0YXC4XOpkM8ASc508ZhkCQQ-73Z58/w426-h640/Baratin%20Pavlova.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Berry Pavlova with vanilla iced cream and caramel sauce</i></div><br /><i><br /><br /><br /><br /></i></span></div></div><p></p><div class="separator" style="clear: both; font-family: verdana; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvfyFK-0f9ysrVT-pFuoOU8FiipcmaW9V0yZaACMZiCvPR-OMdHq4ZWKhKoPilYHFuyUJdrHfbO6UKw0XYKTytrwea-Db7ge2Oz1zWbVK7SVZ4w4684V7gfTkl6fI86HDqIYBAMHArGxlRiIkEUpBI1U1IVtysvQthXUF4I0wyPUntcfTjuy2hXFUWg8/s225/Baratin%20logo.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvfyFK-0f9ysrVT-pFuoOU8FiipcmaW9V0yZaACMZiCvPR-OMdHq4ZWKhKoPilYHFuyUJdrHfbO6UKw0XYKTytrwea-Db7ge2Oz1zWbVK7SVZ4w4684V7gfTkl6fI86HDqIYBAMHArGxlRiIkEUpBI1U1IVtysvQthXUF4I0wyPUntcfTjuy2hXFUWg8/w200-h200/Baratin%20logo.jpeg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both; font-family: verdana;"><br /></div><div class="separator" style="clear: both; font-family: verdana;"><span style="font-size: x-small;"><a href="http://www.lebaratin.ca">www.lebaratin.ca</a></span></div><div><br /></div><span style="font-family: verdana; font-size: x-small; font-style: italic;"><br /></span></div></div><p><span style="font-family: verdana;"><br /></span></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOELpJwHTVW0IPL3kiLif5HwtMM-UG7t6T1vu6qKjXm3lRFHqJUYOfteoP6UYq_xE-DOZfJaBgc7KN_LFeJkF2h5W1w2pYTtqymnemNZjFNU7UrftklkDOmh0DGOKicff8-g1iI4bumypiMihnh2Ivz407cRC6XAh9jbZ9pPlssCTa2eFsyqEype0pgaA/s397/Beef%20Bourginon%20Chef%20Jean-Regis%20Raynaud.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="397" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOELpJwHTVW0IPL3kiLif5HwtMM-UG7t6T1vu6qKjXm3lRFHqJUYOfteoP6UYq_xE-DOZfJaBgc7KN_LFeJkF2h5W1w2pYTtqymnemNZjFNU7UrftklkDOmh0DGOKicff8-g1iI4bumypiMihnh2Ivz407cRC6XAh9jbZ9pPlssCTa2eFsyqEype0pgaA/s320/Beef%20Bourginon%20Chef%20Jean-Regis%20Raynaud.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><div><b>Beef Bourguignon</b></div></span><span style="font-family: verdana;"><i>Serves 4</i><br /></span><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of Chef Jean-Regis Raynaud</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><div><div>2 pounds stewing beef, from the shoulder, cut into cubes</div><div>Flour, for dredging</div><div>1/4 cup olive oil</div><div>1 onion, finely chopped</div><div>2 carrots, chopped</div><div>2 stalks celery, chopped</div><div>2 cups red wine</div><div>3 cups beef broth</div><div>3 tbsp tomato paste</div><div>2 garlic cloves, finely chopped</div><div>2 bay leaves</div><div>1 teaspoon dried thyme</div><div>1 1/2 cups small pearl onions</div><div>6 slices bacon, chopped</div><div>1 1/2 cups white button mushrooms, quartered</div><div>1/4 cup chopped fresh Italian parsley</div><div>salt and pepper</div><div><br /></div></div><div><div><br /></div><div><div>Preheat the oven to 350°F. Dredge the beef cubes in flour. In a large Dutch oven, heat the olive oil, then brown the meat on all sides. Add the chopped onion, carrots, and celery. Cook for 3 to 4 minutes. Add the wine, broth, tomato paste, garlic, bay leaves, and dried thyme. Season with salt and pepper. Bring to a boil, cover, and transfer to the oven. Bake for about 2 hours.</div><div><br /></div><div>In the meantime, prepare the onions. For easy peeling, blanch them in boiling water for 2 minutes. In a skillet, brown the bacon. Remove the bacon from the skillet, leaving the fat. Add mushrooms to the skillet and sauté in the bacon fat.</div><div><br /></div><div>Roughly 20 minutes before the beef mixture has finished cooking, add the bacon, onions, and mushrooms to the Dutch oven and place back in the oven to finish cooking. Serve with rice or mashed potatoes.</div></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div></span></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-8426189180453476262024-02-02T17:23:00.003-05:002024-02-02T17:23:29.517-05:00Pearl Harbourfront: Toronto's Ultimate Dim Sum<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj7xKOGaznCRAnW7R7VTviJx81cn2-mPQ6iPMfMW1r7OyoXaszY-3CSed886O1UcOJqv6CafEgNC2UFTdraBzJwdGYJYNQDmqCwvr1iEiLCOcDxCLtIMVUB2daylfKXwqb3BXUjj6uDb2P_rX0OWpLs2JQES3fRg0tDOGNsPP65cyI1ZjPcmACIZc/s1280/Pearl%20Scallop%20dumpling.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj7xKOGaznCRAnW7R7VTviJx81cn2-mPQ6iPMfMW1r7OyoXaszY-3CSed886O1UcOJqv6CafEgNC2UFTdraBzJwdGYJYNQDmqCwvr1iEiLCOcDxCLtIMVUB2daylfKXwqb3BXUjj6uDb2P_rX0OWpLs2JQES3fRg0tDOGNsPP65cyI1ZjPcmACIZc/w426-h640/Pearl%20Scallop%20dumpling.jpg" width="426" /></a></div><br /><p style="text-align: center;"><br /></p><p><span style="font-family: verdana;">Overlooking Lake Ontario with fabulous views of the islands, there's no better way to enjoy delicious handmade dim sum and endless pots of Jasmin tea than at Pearl Harbourfront, where they serve, without a doubt, the best dim sum in the city. Tucked away on the second floor of Queens Quay Terminal, the light filled 6,000-square foot interior of blonde woods, cream-hued walls and floor-to-ceiling windows provide a simple yet sophisticated backdrop for enjoying steaming baskets of Har Kow, while admiring spectacular harbour views and Porter's symphony of flights coming and going from the Island Airport.</span></p><p><span style="font-family: verdana;">For those devotées who come to Pearl Harbourfront expressly for their delectable dim sum, the parade of bite-size dishes are temptation enough. Prices range from $3.75 for a bamboo basket of Steamed Beef Dumplings, Crispy Spring Rolls or Steamed Chicken Feet; $5.50 for medium dishes such as Steamed Spinach Dumpling, Scallop Dumpling or Crispy Spring Rolls; $6.00 for large dishes including Har Kau, Shrimp Cheung Foon and Sticky Rice in Lotus Leaf; to $7.50 for special plates which include Deep Fried Stuffed Crab Claw or Fried Beef Short Ribs with Honey Black Pepper Sauce. The best way to sample as many dim sum as possible, is to bring a group of friends and order to your tummy's content.</span></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWc2-_Uw-Ode98YF3z08rnM2JdxgMAlM7NKsB4Gso8Ov3j9txQJiLL33b_3_x9yp6aK2GXf4ajJ3xiVcthwaicQHJ-44cOKr5Kdva3cSt7QnQqqN-snIsLgfjJ3aMJnYuhU1S-k46pxgVc4-L-nfNqgK8mJjtx_Aof1Jm_a94uXknhvP6DbamsmFr_/s604/Pearl%20int.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWc2-_Uw-Ode98YF3z08rnM2JdxgMAlM7NKsB4Gso8Ov3j9txQJiLL33b_3_x9yp6aK2GXf4ajJ3xiVcthwaicQHJ-44cOKr5Kdva3cSt7QnQqqN-snIsLgfjJ3aMJnYuhU1S-k46pxgVc4-L-nfNqgK8mJjtx_Aof1Jm_a94uXknhvP6DbamsmFr_/s16000/Pearl%20int.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><span style="text-align: left;"><i>Tucked away on the second floor of Queens Quay Terminal o</i></span><i>verlooking Lake Ontario, </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;"><i>Pearl Harbourfront has the best dim sum in the city</i></span></span></div><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mB6Pi9LVo_aZkRt5szY-AHMVxKcXOe3NBZN9u-vmgnVAlNUUal18OvcTkOxr_R1zDAWHZt9W7kmsHjsLlrEQlWW1JeFsXHXMZKeImI9h1LRKXiyqHYIggcvRFRQI06Pfc1Ep8GGDYjc3qdtanovOROr67J0AJc4rwwEdguk6zBpo9z-EFsQtgsN3/s1280/Pearl%20Har%20Gaw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mB6Pi9LVo_aZkRt5szY-AHMVxKcXOe3NBZN9u-vmgnVAlNUUal18OvcTkOxr_R1zDAWHZt9W7kmsHjsLlrEQlWW1JeFsXHXMZKeImI9h1LRKXiyqHYIggcvRFRQI06Pfc1Ep8GGDYjc3qdtanovOROr67J0AJc4rwwEdguk6zBpo9z-EFsQtgsN3/w426-h640/Pearl%20Har%20Gaw.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Har Kau Shrimp Dumpling</i></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqwZC5cTTX1aFSIobHoJupS_QYoED5pSjTgglWtIGqteyrWNc1IszzFv7ZCpobGmny69j3ppvbikKxjdjTxArcoWDS7vPGJeD20cbsmVUI2dldGMeEJ9L8X57lpo1TyuEgQJVXWN4mVFoaioeRLobqESLkfEnagEaktd2JVHkJZd_6EcRuquvkgm7/s1280/Pearl%20Shrimp%20Toasts.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqwZC5cTTX1aFSIobHoJupS_QYoED5pSjTgglWtIGqteyrWNc1IszzFv7ZCpobGmny69j3ppvbikKxjdjTxArcoWDS7vPGJeD20cbsmVUI2dldGMeEJ9L8X57lpo1TyuEgQJVXWN4mVFoaioeRLobqESLkfEnagEaktd2JVHkJZd_6EcRuquvkgm7/w426-h640/Pearl%20Shrimp%20Toasts.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Fried Shrimp Toasts</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1hAGYN2g7UGxwiD8tbqZNGTwaRlVF2pkHgOONkRDIsbXGI0SsNWMolGhpVHqUQsRX4zuKzEfAoAaXaaWC25las9uSwqTc4e5OlIrgsAFAreR4Frw6sO0g5LcCAZafB7H_TG125u2mDqtugvY0bVwPuuDDC6y3cnhciDaoOCrhAq6HMAor4rY6Kw3/s1280/Pearl%20Shrimp%20on%20Green%20Pepper.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1hAGYN2g7UGxwiD8tbqZNGTwaRlVF2pkHgOONkRDIsbXGI0SsNWMolGhpVHqUQsRX4zuKzEfAoAaXaaWC25las9uSwqTc4e5OlIrgsAFAreR4Frw6sO0g5LcCAZafB7H_TG125u2mDqtugvY0bVwPuuDDC6y3cnhciDaoOCrhAq6HMAor4rY6Kw3/w426-h640/Pearl%20Shrimp%20on%20Green%20Pepper.jpg" width="426" /></a></div><i>Fried Green Peppers Stuffed with Shrimp</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLck60G-_MgGc7A3zNJD1_ExRrbgiS3TTDwuj4LiYX2izOkIUYTALgfglLZbfgA_R9TlDWC9k68trFYVA5z_mBLCBV2HOfLPTMeVHXL4G4GJIrzy23GW_9r19E-kMO5-lUzfthX3g20r_BNSEnu5rzEflRymCHpUnBafiF5coDJNFSquiRRnA-jkXo/s1280/Pearl%20Chinese%20Broccoli.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLck60G-_MgGc7A3zNJD1_ExRrbgiS3TTDwuj4LiYX2izOkIUYTALgfglLZbfgA_R9TlDWC9k68trFYVA5z_mBLCBV2HOfLPTMeVHXL4G4GJIrzy23GW_9r19E-kMO5-lUzfthX3g20r_BNSEnu5rzEflRymCHpUnBafiF5coDJNFSquiRRnA-jkXo/w426-h640/Pearl%20Chinese%20Broccoli.jpg" width="426" /></a></div><i>Stir-fried Chinese Broccoli</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS_ZwnQdgfnbevAdR7TdnCVs71ND628-C53X8Z4DTVZc0hyries32ovzp3aMyL2wwPcmo2yRt5IliP9UZhzyc5vEYonk_nPQn-zSjsB-pM8Rr5XnO0ay3Ipt7EaAath9ZyqyryHYt0Evi4t2uBNrEynNBo5Yx4Y9XK1iVWRECEs7G9AY9MYgxUd4X/s1280/Pearl%20Hockey%20Pucks%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS_ZwnQdgfnbevAdR7TdnCVs71ND628-C53X8Z4DTVZc0hyries32ovzp3aMyL2wwPcmo2yRt5IliP9UZhzyc5vEYonk_nPQn-zSjsB-pM8Rr5XnO0ay3Ipt7EaAath9ZyqyryHYt0Evi4t2uBNrEynNBo5Yx4Y9XK1iVWRECEs7G9AY9MYgxUd4X/w426-h640/Pearl%20Hockey%20Pucks%202.jpg" width="426" /></a></div><i>The Pearl's famous 'Hockey Pucks' which are pan-fried dumplings filled with shrimp and chives </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKu1-ExJmp12iJ7I6Ifyiruxd9kdvJekinMC5pJKeWkFS0dV2fdMcrHJaVO2nUUu0mVg99bMYVpJM7M7Kdwsrm6j_lSrmnj2v5qB7nPyLzxPE6ZUJGQxPvUgVq4oxFeISZhSiYGnCy9hKLgoMjmL7iXqKhIztZhgmzRQvsdbWqd8RSYnBqVcltKNW/s1280/Pearl%20Rice%20in%20Leaf.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKu1-ExJmp12iJ7I6Ifyiruxd9kdvJekinMC5pJKeWkFS0dV2fdMcrHJaVO2nUUu0mVg99bMYVpJM7M7Kdwsrm6j_lSrmnj2v5qB7nPyLzxPE6ZUJGQxPvUgVq4oxFeISZhSiYGnCy9hKLgoMjmL7iXqKhIztZhgmzRQvsdbWqd8RSYnBqVcltKNW/w426-h640/Pearl%20Rice%20in%20Leaf.jpg" width="426" /></a></div><i>Sticky Rice in Lotus Leaf filled with a hidden treasure of mushrooms, chicken and Chinese sausage<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0zpcRgODzF2-hSSS4nst7z1M2OfP6xZnYneybeYjOAqc0HfSmJNmb7LB8nTGS4jsOYptsXEWLuDsQarQMHnlul8M5ea4sBz9n7ilqXahYX5Tw39_PI45fx_FmO6Ls04bFrOnQI-jE0hjRs0p9fNq-S6sW2LgcyOUWHOgAH1p4X7sxGWaHs_w0QoX/s1280/Pearl%20Bean%20Curd.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0zpcRgODzF2-hSSS4nst7z1M2OfP6xZnYneybeYjOAqc0HfSmJNmb7LB8nTGS4jsOYptsXEWLuDsQarQMHnlul8M5ea4sBz9n7ilqXahYX5Tw39_PI45fx_FmO6Ls04bFrOnQI-jE0hjRs0p9fNq-S6sW2LgcyOUWHOgAH1p4X7sxGWaHs_w0QoX/w426-h640/Pearl%20Bean%20Curd.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Steamed Bean Curd Rolls with Pork & Shrimp</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj7xKOGaznCRAnW7R7VTviJx81cn2-mPQ6iPMfMW1r7OyoXaszY-3CSed886O1UcOJqv6CafEgNC2UFTdraBzJwdGYJYNQDmqCwvr1iEiLCOcDxCLtIMVUB2daylfKXwqb3BXUjj6uDb2P_rX0OWpLs2JQES3fRg0tDOGNsPP65cyI1ZjPcmACIZc/s1280/Pearl%20Scallop%20dumpling.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj7xKOGaznCRAnW7R7VTviJx81cn2-mPQ6iPMfMW1r7OyoXaszY-3CSed886O1UcOJqv6CafEgNC2UFTdraBzJwdGYJYNQDmqCwvr1iEiLCOcDxCLtIMVUB2daylfKXwqb3BXUjj6uDb2P_rX0OWpLs2JQES3fRg0tDOGNsPP65cyI1ZjPcmACIZc/w426-h640/Pearl%20Scallop%20dumpling.jpg" width="426" /></a></div><span style="font-family: verdana; font-size: x-small;"><i>Steamed Scallop & Shrimp Dumplings are my absolute favourite!</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXy2iv7j47jlchLSKJPD1hajBqOwqnkFBaihjwTFoQcQLbleLwud6G47-JokE6roU9YOcge8ncT64NLDLILWDxhiYtAH8xXQpqOFKmGkcY_Uxh56oDKu4vkuCDo3_YU0N4c21AutUy-oGgQTpPTNV5tzl4xy1Nik05tI6kloTDoy6f4GI7a5FHwZSm/s1280/Pearl%20Shrimp%20Noodle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXy2iv7j47jlchLSKJPD1hajBqOwqnkFBaihjwTFoQcQLbleLwud6G47-JokE6roU9YOcge8ncT64NLDLILWDxhiYtAH8xXQpqOFKmGkcY_Uxh56oDKu4vkuCDo3_YU0N4c21AutUy-oGgQTpPTNV5tzl4xy1Nik05tI6kloTDoy6f4GI7a5FHwZSm/w426-h640/Pearl%20Shrimp%20Noodle.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><i>Shrimp Cheung Foon: rice noodle roll stuffed with shrimp and served </i></div><div class="separator" style="clear: both;"><i>with a sweet and salty soy sauce</i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKQEPz9_LF973839JNqW9evdF5kZHnFO4JeOwgukpO2VRUrZ0r0O0dH9PgfEDfMoCRTRWNEdqZvgRL50oRU6gksfPzRqwciXGU1rKvqsiCs0TSswMex2BB_ixBP9a3tY-Oiq_uda3s7cq-hUFlIl1Mg4CeGHOntGQcR_Au857u_u205WkC8Hg-hF-/s1280/Pearl%20Shiu%20Mai.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKQEPz9_LF973839JNqW9evdF5kZHnFO4JeOwgukpO2VRUrZ0r0O0dH9PgfEDfMoCRTRWNEdqZvgRL50oRU6gksfPzRqwciXGU1rKvqsiCs0TSswMex2BB_ixBP9a3tY-Oiq_uda3s7cq-hUFlIl1Mg4CeGHOntGQcR_Au857u_u205WkC8Hg-hF-/w426-h640/Pearl%20Shiu%20Mai.jpg" width="426" /></a></div><i>Siu Mai Pork & Shrimp Dumpling</i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9HDRYBmmECbXVfcd1rVmoAdxR5WMi7mhfbUaq50FPf7tr6Rq4JeizBHlWM3MAlKi5bpGn9YGO8CQOkHbT8TYzxvKmO0i6gAZaDOyVoP2BwqbyHfiLjfuBuhj22ziWk1FsiM9LKgEBjwGmHobQnnARTZdx4Paazly9l31QV0y1BLM5a4THxDFWlPM/s303/Pearl%20logo2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="99" data-original-width="303" height="99" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9HDRYBmmECbXVfcd1rVmoAdxR5WMi7mhfbUaq50FPf7tr6Rq4JeizBHlWM3MAlKi5bpGn9YGO8CQOkHbT8TYzxvKmO0i6gAZaDOyVoP2BwqbyHfiLjfuBuhj22ziWk1FsiM9LKgEBjwGmHobQnnARTZdx4Paazly9l31QV0y1BLM5a4THxDFWlPM/s1600/Pearl%20logo2.png" width="303" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.pearlharbourfront.ca/harbourfront">www.pearlharbourfront.ca/harbourfront</a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><i><br /><br /></i></div><div><br /></div></div><br /><i><br /></i></span></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><div><br /></div>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-87450375880883996942023-07-05T00:42:00.000-04:002023-07-05T00:42:42.929-04:00Tetsu Omakase in Vancouver with Chef Satoshi Makise<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKhX5P5MGLllAnRCIh2nAniIXj6zDi5ZxBKf2-CSLHu7uOOzaBkLAv9iYdzuQDJT86Wl-TJiUvefzIkC8r_vBmXOF3KE7mY5Hgr8bhhK76QiyEPobs_70e8H4VbeuZrnhxolQDqfm-F8Jkbf4WrNkuuELtUF4R975kAb2NmHg1fOnFbXGf9yxhViy1_s/s1280/Tetsu%20Udon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKhX5P5MGLllAnRCIh2nAniIXj6zDi5ZxBKf2-CSLHu7uOOzaBkLAv9iYdzuQDJT86Wl-TJiUvefzIkC8r_vBmXOF3KE7mY5Hgr8bhhK76QiyEPobs_70e8H4VbeuZrnhxolQDqfm-F8Jkbf4WrNkuuELtUF4R975kAb2NmHg1fOnFbXGf9yxhViy1_s/w426-h640/Tetsu%20Udon.jpg" width="426" /></a></div><p></p><p><br /></p><p><span style="font-family: verdana;">One of the best restaurants in Canada, chef and owner Satoshi Makise opened Tetsu in 2017, offering one of the finest Omakase experiences in Vancouver, showcasing the best of the season and the finest Japanese ingredients from Toyosu Market in Tokyo. O</span><span style="font-family: verdana;">nce here, that Japanese fish gets aged, cured and dried just as edomae custom demands. And the results, draped over Makise’s expertly seasoned sushi rice are nothing short of exquisite. W</span><span style="font-family: verdana;">arm and welcoming, this intimate 12-seat sushi bar </span><span style="font-family: verdana;">is tiny, but what it lacks in size, it more than makes up with heart, talent and attentive service, in addition to</span><span style="font-family: verdana;"> an enviable list of premium sake from which to choose. </span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBPzibjPSXOL-Kno_uszE4s3MSUeK5LChmJ9LwFXorzQzNMIryCKzqdjE24n8_rjZ8wG66HubKOEHdXL5Z9fvpIhEIFt_9X5-_IrPzbqDMCadkBoOpZ5YKb3BC4wGfiyjmnlRN4f-rsZ1VzvoG5b7GYx-zvuoiEV5V1qsLUEDSEclY9dLu6k6eQiTh1Q/s648/Tetsu%20chef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBPzibjPSXOL-Kno_uszE4s3MSUeK5LChmJ9LwFXorzQzNMIryCKzqdjE24n8_rjZ8wG66HubKOEHdXL5Z9fvpIhEIFt_9X5-_IrPzbqDMCadkBoOpZ5YKb3BC4wGfiyjmnlRN4f-rsZ1VzvoG5b7GYx-zvuoiEV5V1qsLUEDSEclY9dLu6k6eQiTh1Q/s16000/Tetsu%20chef.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Chef and owner Satoshi Makise of Tetsu in Vancouver</i></span></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0bLqPXOy_3bLZlNYq5J_9y_fYHB71jSi5rJDcJYT5s_-Ltk9cKeMAAz3LEptuT5ioNrZ2CDpavbj0555aQYwj8wPrzGS11zjgVaASkLdZWukSxSi7j8d7bsOEh4imVCJ2tfcPqisXkfGljX5KcszB0qptBo6xU__mZlKnQ1jzAUQrJ6ydkdpJdN82zQ/s1280/Tetsu%20sake%20cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0bLqPXOy_3bLZlNYq5J_9y_fYHB71jSi5rJDcJYT5s_-Ltk9cKeMAAz3LEptuT5ioNrZ2CDpavbj0555aQYwj8wPrzGS11zjgVaASkLdZWukSxSi7j8d7bsOEh4imVCJ2tfcPqisXkfGljX5KcszB0qptBo6xU__mZlKnQ1jzAUQrJ6ydkdpJdN82zQ/w426-h640/Tetsu%20sake%20cups.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Beautiful selection of sake cups from which to choose</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_LX4Q8cAjGXtZ3IPQouawWYbzbIFPzHJiR6Uy_SZ0wP8ANiA78NVnBAUN9bFr2L-QqJ75dLhZ52h7m26sBcZpT_r6Y876LfgxD1nRtk8NoHoaFr463uaNcKguFmQEn8ngms0clqB_ejOwHsddDIt4AUloVuKaw4FWgc5Ym2hhNlv2DemHLtvJjH7BPw/s1280/Tetsu%20sake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_LX4Q8cAjGXtZ3IPQouawWYbzbIFPzHJiR6Uy_SZ0wP8ANiA78NVnBAUN9bFr2L-QqJ75dLhZ52h7m26sBcZpT_r6Y876LfgxD1nRtk8NoHoaFr463uaNcKguFmQEn8ngms0clqB_ejOwHsddDIt4AUloVuKaw4FWgc5Ym2hhNlv2DemHLtvJjH7BPw/w426-h640/Tetsu%20sake.jpg" width="426" /></a></div><i>A very refined Junmai Daijingo, my absolute favourite sake<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMcjWGXW8hF6M2Bf7LP03H15ZaFW3VjfdHOonYjeHK05kPEGgeEUIkO-q-OiTloBPlAksutCEPOvAORmVEs3ONz7kNKIFoxBoYeK24hEmhBhJKTU7afJBDMg-PaaLWyXyDQzlu6gssT63MkD9qOd6KjeDImA04fCDwdS4Zy2ajLsv8LTxzHaA4JhCiGw/s1280/Tetsu%20sake%20cup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMcjWGXW8hF6M2Bf7LP03H15ZaFW3VjfdHOonYjeHK05kPEGgeEUIkO-q-OiTloBPlAksutCEPOvAORmVEs3ONz7kNKIFoxBoYeK24hEmhBhJKTU7afJBDMg-PaaLWyXyDQzlu6gssT63MkD9qOd6KjeDImA04fCDwdS4Zy2ajLsv8LTxzHaA4JhCiGw/w426-h640/Tetsu%20sake%20cup.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>A golden sake chalice</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgw15sWlW63XmF9IZUvrfd19FFc6UU90hd4Bv1ok80LKUmmMEjdnUCJEv9Lh7fM--Y8MEhJpmSjzGz8okKxkzOi_IT-tCG6BzblsIAyqr5CrIU3IMAa6d4X-JL3Z6NRyDw2H0LRc9kYQzHvJJq3ch6cCg5Ll-WflPjBVQRkVlkpziRWXEWHRpbV5qTIY/s1280/Tetsu%20appetizer%20selection.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgw15sWlW63XmF9IZUvrfd19FFc6UU90hd4Bv1ok80LKUmmMEjdnUCJEv9Lh7fM--Y8MEhJpmSjzGz8okKxkzOi_IT-tCG6BzblsIAyqr5CrIU3IMAa6d4X-JL3Z6NRyDw2H0LRc9kYQzHvJJq3ch6cCg5Ll-WflPjBVQRkVlkpziRWXEWHRpbV5qTIY/w426-h640/Tetsu%20appetizer%20selection.jpg" width="426" /></a></div><i>A selection of appetizers, including seared Spanish mackerel, </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Blue Fin tuna and Okinawa seaweed, fresh Octopus carpaccio, and premium swordtip squid</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHslhu2XmE95qBQNbxErsm5K1fYZkwCgIKb_dQQvuXfq40uSPPtEIy-5pRDuMyg6a6MKbsziBUd1w4uVsqqQvB1iUo8Ux0mxlNmNhBI7IDMPoIVkYe7VtIkKHiAqvsheI6rWttsQRejmqNJPGOyQlAkLDF6MZJQUicXIAg8zEzGs2nk04sCu4tmZoRlVk/s1280/Tetsu%20Udon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHslhu2XmE95qBQNbxErsm5K1fYZkwCgIKb_dQQvuXfq40uSPPtEIy-5pRDuMyg6a6MKbsziBUd1w4uVsqqQvB1iUo8Ux0mxlNmNhBI7IDMPoIVkYe7VtIkKHiAqvsheI6rWttsQRejmqNJPGOyQlAkLDF6MZJQUicXIAg8zEzGs2nk04sCu4tmZoRlVk/w426-h640/Tetsu%20Udon.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Local spot prawn with sea urchin and salmon roe on udon</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXdv6SrJrpdU0Gy9_hqMM0V6M5b6CJPOm-s91yNnwKZssm-dtXtiFC3SW0HwrDq-a3ahads_wAM6V72nfYPCb9WJGEjq2w0Fiiln3NhmkOXsSoTU9VlFSBp-tL58ag_WCusf5tuBpcEfOk1Y8YzOOY1UlPQ3yTVh7cAn2JESPOTXmI98mywI9nXnAo8M/s1280/Tetsu%20chawanmushi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXdv6SrJrpdU0Gy9_hqMM0V6M5b6CJPOm-s91yNnwKZssm-dtXtiFC3SW0HwrDq-a3ahads_wAM6V72nfYPCb9WJGEjq2w0Fiiln3NhmkOXsSoTU9VlFSBp-tL58ag_WCusf5tuBpcEfOk1Y8YzOOY1UlPQ3yTVh7cAn2JESPOTXmI98mywI9nXnAo8M/w426-h640/Tetsu%20chawanmushi.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Sakura Prawn Chawanmushi</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXl3Hm2hp8Q1F4D2hhPtbT75kclMQa6k-4ueMfGy6nGb_Z7K4w33YbcF27umfCcnhn2wkfHfVfk-3elwisbDwM8uOtw0QxEgs0DyRFKvlvXWUQyofHDkRgWkENqA3v0vntzPVoeDJSzsQ3RewhqHleFmQWoxedPaI9oNYNx2CuNR6PKkvi-W45wlyLMs/s1280/Tetsu%20ginger%20and%20apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXl3Hm2hp8Q1F4D2hhPtbT75kclMQa6k-4ueMfGy6nGb_Z7K4w33YbcF27umfCcnhn2wkfHfVfk-3elwisbDwM8uOtw0QxEgs0DyRFKvlvXWUQyofHDkRgWkENqA3v0vntzPVoeDJSzsQ3RewhqHleFmQWoxedPaI9oNYNx2CuNR6PKkvi-W45wlyLMs/w426-h640/Tetsu%20ginger%20and%20apple.jpg" width="426" /></a></div><i>White galangal ginger and sliced apple</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQN_bc98eXUjRP1WOB6REccM6Ksmam8sp7IQuBijWabLA50A6l3PNXbniTG50951xA7zumeMCBK97war4g_UsvM_My5eT7zDOvY-zcqbLojF7ifTNDTpxUv_aDJjTm8ZJ5jYwCPwhleXPkipGcBqTOpIgUheOchzDL6zipyf8rYzmBm1UED_hFnWwuXUI/s1280/Tetsu%20striped%20beakfish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQN_bc98eXUjRP1WOB6REccM6Ksmam8sp7IQuBijWabLA50A6l3PNXbniTG50951xA7zumeMCBK97war4g_UsvM_My5eT7zDOvY-zcqbLojF7ifTNDTpxUv_aDJjTm8ZJ5jYwCPwhleXPkipGcBqTOpIgUheOchzDL6zipyf8rYzmBm1UED_hFnWwuXUI/w426-h640/Tetsu%20striped%20beakfish.jpg" width="426" /></a></div><i>Ishidei: Striped Beakfish sushi</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cTw7oemmwqawccIN_0txWy2TVtuidwjRsnbRVPqplu0iJ6Nk3eG5TmZKpECdzzyL9H8_VJtYAFm4uhXsBcVDWp3n0gwLAebLyWzfWiyensl2BcWFboLzCy8xDMLSwcBMR36EaZ7lqrzhHKrxvQ61QyOArhBfSwllkVNA8u84u1YrJ-Xx47Tcxky1Cks/s1280/Tetsu%20Flounder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cTw7oemmwqawccIN_0txWy2TVtuidwjRsnbRVPqplu0iJ6Nk3eG5TmZKpECdzzyL9H8_VJtYAFm4uhXsBcVDWp3n0gwLAebLyWzfWiyensl2BcWFboLzCy8xDMLSwcBMR36EaZ7lqrzhHKrxvQ61QyOArhBfSwllkVNA8u84u1YrJ-Xx47Tcxky1Cks/w426-h640/Tetsu%20Flounder.jpg" width="426" /></a></div><i>Hirame: Flounder Sushi</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IIQIVFT5zQob4lesKQB9-06TRtrZ5jQS4XKg-nd7baJD6w41CncbzQB1D5ZlvXnh0m4t5IGEMVCRcGxKJzfS7dqZ6FOqdkLDyWUl0mGa9FfstbbbyMwbdnRBtrkAyMPMM9Lz_qaEpSD6gruyk10WpLsnJvcXKZjMy2oH5V0uQ_pJfDguiXgu6TMZh6A/s1280/Tetsu%20Scallop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IIQIVFT5zQob4lesKQB9-06TRtrZ5jQS4XKg-nd7baJD6w41CncbzQB1D5ZlvXnh0m4t5IGEMVCRcGxKJzfS7dqZ6FOqdkLDyWUl0mGa9FfstbbbyMwbdnRBtrkAyMPMM9Lz_qaEpSD6gruyk10WpLsnJvcXKZjMy2oH5V0uQ_pJfDguiXgu6TMZh6A/w426-h640/Tetsu%20Scallop.jpg" width="426" /></a></div><i>Hotate: Hokkaido Scallop Sushi with Yuzu Citus Pepper Paste<br /><br /></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyY8tcZmSITybXfyYpxfptcKiajqdT-oVOqLIvu1FkrPANZh_PJWrhi0RO66NbEbOqPAKZi8kKZqU2IH_gZa1zQkDGFlxcxqGcRM0hkdct1KNOB85MkXBbdQQb1pPbZoOHffano_Bfv1Xq_uS_kP7sb6hqzWFv_gsuLiQGUxn4z5jW3b3hZ2WT1L9j2I/s1280/Tetsu%20Horse%20mackerel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyY8tcZmSITybXfyYpxfptcKiajqdT-oVOqLIvu1FkrPANZh_PJWrhi0RO66NbEbOqPAKZi8kKZqU2IH_gZa1zQkDGFlxcxqGcRM0hkdct1KNOB85MkXBbdQQb1pPbZoOHffano_Bfv1Xq_uS_kP7sb6hqzWFv_gsuLiQGUxn4z5jW3b3hZ2WT1L9j2I/w426-h640/Tetsu%20Horse%20mackerel.jpg" width="426" /></a></div><i>Donchicchi Ahi: Horse Mackerel Sushi</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pNfvtK_eM15kDwwyNeMoDb55c65fNsSdQT4dxF6rGG4kWoB0sExBo7OTR_KuJA7eEd4eb6i7VbkCPUtKhXbFMbOEptuJB6Qe2L323K-veyUMUcXuwYka4bc9bBXbwAKKXt7-mFDk5oZ1FzCCFYMUVtf7QSYR8z8QzEhF2CSvikAZQEdsauRCEnJtRRw/s1280/Tetsu%20Squid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pNfvtK_eM15kDwwyNeMoDb55c65fNsSdQT4dxF6rGG4kWoB0sExBo7OTR_KuJA7eEd4eb6i7VbkCPUtKhXbFMbOEptuJB6Qe2L323K-veyUMUcXuwYka4bc9bBXbwAKKXt7-mFDk5oZ1FzCCFYMUVtf7QSYR8z8QzEhF2CSvikAZQEdsauRCEnJtRRw/w426-h640/Tetsu%20Squid.jpg" width="426" /></a></div><i>Shiro Ika: Swordtip Squid </i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqc2H1NBOQ-exJk2ssaLUWWMAP95oqRQpB4TTWAAlbk6FzWR9Ck9ADdW1OvMRBEF1kt_tljDoNbZ_tt84b9XPpA4E0-JtljhhybFn6ksrHBYwsVhf2tLuvm_YF57gB1EgCJbx4laIuciEmSusMsdcuRwfouFg2WW9enFX8kp7QfRVQrDTeaiBtrJv5iew/s1280/Tetsu%20gruntfish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqc2H1NBOQ-exJk2ssaLUWWMAP95oqRQpB4TTWAAlbk6FzWR9Ck9ADdW1OvMRBEF1kt_tljDoNbZ_tt84b9XPpA4E0-JtljhhybFn6ksrHBYwsVhf2tLuvm_YF57gB1EgCJbx4laIuciEmSusMsdcuRwfouFg2WW9enFX8kp7QfRVQrDTeaiBtrJv5iew/w426-h640/Tetsu%20gruntfish.jpg" width="426" /></a></div><i>Isaki: Gruntfish Sushi</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8oESABGVy-q1yX9F6td-VBxTIR8VMfmeIzn-pgmsi5ytFbqplAkZw0hw2CWSDBCqIjkOLeHipLCeBKe2JLaaa1QXVkBxKIzIhQKlu4X036CIuMEmiyO2vaI4ioAXTmHisZ-BJqaTi6VA9SlNoKF3jlrT2DIRftdNbpv3SZycFGRysV5FaSkk04-o6Dg/s1280/Tetsu%20Spot%20prawn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8oESABGVy-q1yX9F6td-VBxTIR8VMfmeIzn-pgmsi5ytFbqplAkZw0hw2CWSDBCqIjkOLeHipLCeBKe2JLaaa1QXVkBxKIzIhQKlu4X036CIuMEmiyO2vaI4ioAXTmHisZ-BJqaTi6VA9SlNoKF3jlrT2DIRftdNbpv3SZycFGRysV5FaSkk04-o6Dg/w426-h640/Tetsu%20Spot%20prawn.jpg" width="426" /></a></div><i>Local Boton Ebi: Spot Prawn marinated with Shaoxing wine</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9tagO8x8yGAaVQdlb9ADvyoqUh-0gN9HmSKydy1SdJWNAuKz-oOXEswe4KQEl9sHQx4GmQbnRWr0eOpVtGgRhmmtxCUOwunq_mNB0-0vVyfkwLgvx0DoFxeflMLRrhquRJZmvNtzb56h8BMnutd1ztq24AXIfXcITN8x4HUYvP-ux3GkH8N2HLihTQ8/s1280/Tetsu%20snapper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9tagO8x8yGAaVQdlb9ADvyoqUh-0gN9HmSKydy1SdJWNAuKz-oOXEswe4KQEl9sHQx4GmQbnRWr0eOpVtGgRhmmtxCUOwunq_mNB0-0vVyfkwLgvx0DoFxeflMLRrhquRJZmvNtzb56h8BMnutd1ztq24AXIfXcITN8x4HUYvP-ux3GkH8N2HLihTQ8/w426-h640/Tetsu%20snapper.jpg" width="426" /></a></div><i>Ji Kinmedai: Golden Eye Snapper Sushi</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxa8JSYdpHw-3RkjcifOHQe_AGqsCe2d0dcxunNB-2wvNm2z5mMr2sy1jV2AR6hsoUruePLfl16xqUseUmIUcUj8Y9advmEimlNFtPcec5g4LN2X82YfL8YAzlQrt0QdAZw51XbkIZAI032C67ynHRrDeCqOgsbx7fAX8BnNH6E5X5Ofre-puCr4JnzGM/s1280/Tetsu%20salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxa8JSYdpHw-3RkjcifOHQe_AGqsCe2d0dcxunNB-2wvNm2z5mMr2sy1jV2AR6hsoUruePLfl16xqUseUmIUcUj8Y9advmEimlNFtPcec5g4LN2X82YfL8YAzlQrt0QdAZw51XbkIZAI032C67ynHRrDeCqOgsbx7fAX8BnNH6E5X5Ofre-puCr4JnzGM/w426-h640/Tetsu%20salmon.jpg" width="426" /></a></div><i>Toki-shirazu: Smoked Chum Salmon from Hokkaido</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqQRUbjY0jLTA9cslfIPxtvMyr1Tg_YhDWbLJaTz8p7wTz0UjGkF2TpF6I5_Y788ptlPs_EXxlivMaIJYacULSGcnDfD_7wp6knQnniUyZKuRbTQyPub_PbEfPsXHeTA3N7OV3Ye2J3E0hKGQIG7ztuV1fC78ZEQuTdHyRUsmCPeT3Nxml1ag9AQXjg0/s1280/Tetsu%20blue%20fin%20tuna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqQRUbjY0jLTA9cslfIPxtvMyr1Tg_YhDWbLJaTz8p7wTz0UjGkF2TpF6I5_Y788ptlPs_EXxlivMaIJYacULSGcnDfD_7wp6knQnniUyZKuRbTQyPub_PbEfPsXHeTA3N7OV3Ye2J3E0hKGQIG7ztuV1fC78ZEQuTdHyRUsmCPeT3Nxml1ag9AQXjg0/w426-h640/Tetsu%20blue%20fin%20tuna.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Shimaaji: Stripedjack, aged one week</i></div></div></div></div></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwox-MYi9frkgxoMIiUWkOMWXedYFWrp9WmZsxlM0FVfI2KHdECeTodnDTcH1tTJjIPRJScoJeQejc__orasD5KV5JPhTQFdk1Q9uJT3MeGIpa7P3y1suljy4jpxm08wGBsa5OjYOtjrejH5OMO7QtgLp9nBMaZyExP4x-snuLX_DJp5UMEkqB-oC9NY/s1280/Tetsu%20Aged%20Bluefin%20II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwox-MYi9frkgxoMIiUWkOMWXedYFWrp9WmZsxlM0FVfI2KHdECeTodnDTcH1tTJjIPRJScoJeQejc__orasD5KV5JPhTQFdk1Q9uJT3MeGIpa7P3y1suljy4jpxm08wGBsa5OjYOtjrejH5OMO7QtgLp9nBMaZyExP4x-snuLX_DJp5UMEkqB-oC9NY/w426-h640/Tetsu%20Aged%20Bluefin%20II.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Aged Honmaguro: Bluefin Tuna, aged 10 days</span></i></div></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtaVvKF1WFtz2LLAT0kBKxRHsvsFQsaK9mV7Y72jtC4LUuhbnhx_ad3L0g_8J8T820tbxEExLNAFtJ9ctlu5LeTDzGCxGCmBR1xjWzJZ3lMIOg_E5fr4_iyXx4gz91SeZz6MGJD9TpSV--QgfPli22EF6HCu8Xi9JZhCmd6cCWdCR5qMdW8i3zr-_wyU/s1280/Tetsu%20Aburu%20bluefin%20tuna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtaVvKF1WFtz2LLAT0kBKxRHsvsFQsaK9mV7Y72jtC4LUuhbnhx_ad3L0g_8J8T820tbxEExLNAFtJ9ctlu5LeTDzGCxGCmBR1xjWzJZ3lMIOg_E5fr4_iyXx4gz91SeZz6MGJD9TpSV--QgfPli22EF6HCu8Xi9JZhCmd6cCWdCR5qMdW8i3zr-_wyU/w426-h640/Tetsu%20Aburu%20bluefin%20tuna.jpg" width="426" /></a></div><i><span style="font-size: x-small;">Honmaguro Otoro: Aburi Bluefin Tuna (fattiest part)</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMAJLL3mIob0j_hEVp9xwFx6UH17Li1apwTJShwGjbCLU_aruBybYjLDKD_9xgkBdmYmDfu2N_oeaZMQ97jum5x0EpH9r-d4xLtuY7ye_6tcBB8pP6tEWAfvv3y0u5NZIKUcyhRi9kfMAYvcKcN2dfsU9YIWf7B15Fo1G5t255GJ46NON_dprUl4coThc/s1280/Tetsu%20Uni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMAJLL3mIob0j_hEVp9xwFx6UH17Li1apwTJShwGjbCLU_aruBybYjLDKD_9xgkBdmYmDfu2N_oeaZMQ97jum5x0EpH9r-d4xLtuY7ye_6tcBB8pP6tEWAfvv3y0u5NZIKUcyhRi9kfMAYvcKcN2dfsU9YIWf7B15Fo1G5t255GJ46NON_dprUl4coThc/w426-h640/Tetsu%20Uni.jpg" width="426" /></a></div><i><span style="font-size: x-small;">Bafun Uni: Hokkaido Sea Urchin</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o74DtiSzAjKIXYzQP6W9YckvCXjqmPGByQiEWyBsHsxl3x_1eKaf_PqOFOLLP1KHr_yzEy3-8Z5gUueX5Zj9lGFyVP-OgsZeTmUVGjC4FSc7l81EPfuQ8LB90n1A28n8851y39YGfIQmp4wEf7MvrXS-CyC6OIQl4Ymu7ySvs_WOADeYJ1Iijkox1RM/s1280/Tetsu%20Murasaki%20Uni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o74DtiSzAjKIXYzQP6W9YckvCXjqmPGByQiEWyBsHsxl3x_1eKaf_PqOFOLLP1KHr_yzEy3-8Z5gUueX5Zj9lGFyVP-OgsZeTmUVGjC4FSc7l81EPfuQ8LB90n1A28n8851y39YGfIQmp4wEf7MvrXS-CyC6OIQl4Ymu7ySvs_WOADeYJ1Iijkox1RM/w426-h640/Tetsu%20Murasaki%20Uni.jpg" width="426" /></a></div><i><span style="font-size: x-small;">Murasaki Uni from Shiro Rishiri: a very special white uni and one of the best if not, </span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">the best murasaki uni produced in Japan — $42 per piece!</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8EJaVls6MQfOY_XGiaIaJ4eV8aL1b3kivTFfzsrcgWhPgyLuXsncrtIa3ZsgOxtvdTZfaSsGAjJKp2NeNk2JdVwjgj2Ah-VBjptg6cJqunuxxIAApxr6gdx7TcRcgebW7NVTXGO43T-c-n0dcijTyiBvRAscnt7AftjLbww16QPkdkK6CGccl_kk7Go/s1280/Tetsu%20Tomago.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8EJaVls6MQfOY_XGiaIaJ4eV8aL1b3kivTFfzsrcgWhPgyLuXsncrtIa3ZsgOxtvdTZfaSsGAjJKp2NeNk2JdVwjgj2Ah-VBjptg6cJqunuxxIAApxr6gdx7TcRcgebW7NVTXGO43T-c-n0dcijTyiBvRAscnt7AftjLbww16QPkdkK6CGccl_kk7Go/w426-h640/Tetsu%20Tomago.jpg" width="426" /></a></div><i><span style="font-size: x-small;">Tamago Egg Brulée</span><br /></i><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DFVVZ1_NWQpKdQZtDvtftawVRig0XlUzeKdYKRcP25Ct7GsgiQSLaIN8PtBabHEuK2Vec4I7KdXMvrtTUNBsEWHb63g2i1_3c_f0QC3RCl2gz-ruVoxDIdqPRjh7jajDToCS_AsduxyaVFu91LbV9YcVEgaeUIOs2yX4pG82SdLY57pa8Rkyq89JDgw/s204/Tetsu%20logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="104" data-original-width="204" height="104" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DFVVZ1_NWQpKdQZtDvtftawVRig0XlUzeKdYKRcP25Ct7GsgiQSLaIN8PtBabHEuK2Vec4I7KdXMvrtTUNBsEWHb63g2i1_3c_f0QC3RCl2gz-ruVoxDIdqPRjh7jajDToCS_AsduxyaVFu91LbV9YcVEgaeUIOs2yX4pG82SdLY57pa8Rkyq89JDgw/s1600/Tetsu%20logo.png" width="204" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="http://www.tetsusushibar.com">www.tetsusushibar.com</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.tetsusushibar.com"><br /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><br /><i style="font-size: small;"><br /></i></div><br /><span style="font-family: verdana; font-size: x-small;"><br /><i><br /></i></span></div><br /><i style="font-size: small;"><br /></i></span></div><p><br /><span style="font-family: verdana;"><br /></span></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-69512466476801286262023-07-04T17:48:00.000-04:002023-07-04T17:48:47.039-04:00Indigenous: The Best Restaurant in Sarasota<div><span style="font-family: verdana;"> </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDW9hQOVlXANmNH0nYFyzBQp57ruzfQ8gWpChYZk6JFP3pqyJ6htxecei1QB2yMTYQFjLeRLbfGIWWBACxB17lSkzX8MAVXsrpGQXhPzJETaLY0B4yodVvebGQ_7kcUAwNF6agXp0fVXVfKmYqZk46467E9lG40znNAaEuB9ukGMsrqxGakIoasLXq/s5472/Indigenous%20ext.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDW9hQOVlXANmNH0nYFyzBQp57ruzfQ8gWpChYZk6JFP3pqyJ6htxecei1QB2yMTYQFjLeRLbfGIWWBACxB17lSkzX8MAVXsrpGQXhPzJETaLY0B4yodVvebGQ_7kcUAwNF6agXp0fVXVfKmYqZk46467E9lG40znNAaEuB9ukGMsrqxGakIoasLXq/w426-h640/Indigenous%20ext.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Chef Steven Phelps’s restaurant Indigenous is a favourite among locavores, especially for his genius with fresh fish and sustainable seafood. Phelps and his team work closely with local fisherman, artisans, and farmers to maintain the highest quality in everything they serve. The best restaurant in Sarasota, dining at Indigenous is a culinary highlight when we drive over from Longboat Key. Phelps's menu of seasonal American cuisine changes progressively throughout the year based on peak ingredient availability, but there's one dish that's always on the menu. T</span><span style="font-family: verdana;">he Wild Mushroom Bisque with truffle rye croutons. It's is the chefs signature soup, and for good reason. It is quite simply the best soup I've ever tasted. </span><span style="font-family: verdana;">Made from an earthy blend of porcini, shiitake and cremini mushrooms, there are customers who order it by the </span><span style="font-family: verdana;">quart and have it shipped across the globe so they can enjoy it year round. Having savoured the golden elixir, I could very well be next on that list. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvn_g284_-JXvjvz6MwDx7qhUvzQsRxrc90ZhF4jVeS5KUAYcc7HOD5JAmK-iPJbf4RvOteKncsHH86DeEQTlHouQrN5y_HNgZjpOAW3Km4n8GccBLJw7ninnt2fYPNHoRjkoLa92VH3ipqX3G1-crXOY0aajJP6LYwdXpi-FCWMK0QNHL98wgZO8G/s5472/Ing%20menu.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvn_g284_-JXvjvz6MwDx7qhUvzQsRxrc90ZhF4jVeS5KUAYcc7HOD5JAmK-iPJbf4RvOteKncsHH86DeEQTlHouQrN5y_HNgZjpOAW3Km4n8GccBLJw7ninnt2fYPNHoRjkoLa92VH3ipqX3G1-crXOY0aajJP6LYwdXpi-FCWMK0QNHL98wgZO8G/w426-h640/Ing%20menu.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>The incredible menu at Indigenous </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhgFw8bEVevcbOV6eDDaEiCRA66AqmDoIwA6VWY7RfLCk2MGdJCqyXLI4ERhRy3RGARW1-80zDW1bhRDmTJfDwscIhXLIMK47hBgTf38keTSUZHwGblFgkT17o3Fef_WMVYjPITgFs1bVH8xbL-W0R-PMjh2H_Ia7afUIVSxsHAG1A2JPMqxU3STR/s5472/Ind%20prosecco.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhgFw8bEVevcbOV6eDDaEiCRA66AqmDoIwA6VWY7RfLCk2MGdJCqyXLI4ERhRy3RGARW1-80zDW1bhRDmTJfDwscIhXLIMK47hBgTf38keTSUZHwGblFgkT17o3Fef_WMVYjPITgFs1bVH8xbL-W0R-PMjh2H_Ia7afUIVSxsHAG1A2JPMqxU3STR/w426-h640/Ind%20prosecco.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Glass of Prosecco to begin the evening</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobipB35ncP9XzSBk5zxvGt2FJwW5n6K1zEf08EdZrRU9Oa4hh2hft0r8Qzbkyvf6eQhOqYicaj8snFxhOj7w5N9Ww-zuem14yCeIVCLlK6kMtutTXCLpXPKzBMmO2poEKzjnlRB09zxdVr670Tl81hn9EJ-ZHWWhYgq1weCT_kDN2ED-qeAwZMHjy/s5472/Ind%20fish%20dip.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobipB35ncP9XzSBk5zxvGt2FJwW5n6K1zEf08EdZrRU9Oa4hh2hft0r8Qzbkyvf6eQhOqYicaj8snFxhOj7w5N9Ww-zuem14yCeIVCLlK6kMtutTXCLpXPKzBMmO2poEKzjnlRB09zxdVr670Tl81hn9EJ-ZHWWhYgq1weCT_kDN2ED-qeAwZMHjy/w426-h640/Ind%20fish%20dip.jpeg" width="426" /></a></div><i>Thai Green Curry Fish Dip with nori crackers and fresh vegetables</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIn02xOWchcl1mAHvzJ54nhj0a6EGvy6J9d8xdDiltN_gb_yoxKIVZniMXPg1WZdblcUwEB6SMEwlGJwhvetUHbVqp3h0N795PhhoKoWcE_qtvp5eMG_DFsvoJ4leQI8JWzwoEz3xk8w0Cg8YNa-eOT73yoZGPypczlp7c2hHonMf3TGgGB--qsX4/s5472/Ind%20mushroom%20Bisque.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIn02xOWchcl1mAHvzJ54nhj0a6EGvy6J9d8xdDiltN_gb_yoxKIVZniMXPg1WZdblcUwEB6SMEwlGJwhvetUHbVqp3h0N795PhhoKoWcE_qtvp5eMG_DFsvoJ4leQI8JWzwoEz3xk8w0Cg8YNa-eOT73yoZGPypczlp7c2hHonMf3TGgGB--qsX4/w426-h640/Ind%20mushroom%20Bisque.jpeg" width="426" /></a></div><i>Wild Mushroom Bisque with truffle rye croutons, is the signature soup on the Indigenous menu, </i></div><div class="separator" style="clear: both; text-align: center;"><i>and made from an earthy blend of porcini, shiitake and cremini mushrooms </i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1L98HPOtI1JT-YFmDpyCbF_FmcJjaZ2Cs6KKp2hM0WPhCf_iCse2zeupqcMO_Z5z6prGVHucLAxvr9GZqNxzTSrq_mbOrbX72Qg-Jn_IzXYjLWJCrI7RiAzN3p19l8QgYdNIkTvgwFdqKwqg-58QnChAU3KKaKPYbe4lJkhqRYTAUn4ZtitavP6Gr/s5472/Ind%20pork.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1L98HPOtI1JT-YFmDpyCbF_FmcJjaZ2Cs6KKp2hM0WPhCf_iCse2zeupqcMO_Z5z6prGVHucLAxvr9GZqNxzTSrq_mbOrbX72Qg-Jn_IzXYjLWJCrI7RiAzN3p19l8QgYdNIkTvgwFdqKwqg-58QnChAU3KKaKPYbe4lJkhqRYTAUn4ZtitavP6Gr/w426-h640/Ind%20pork.jpeg" width="426" /></a></div><div class="separator" style="clear: both;"><i>Niman Ranch Iberico Pork Chop with dijon hollandaise, caramelized brown sugar, </i></div><div class="separator" style="clear: both;"><i>bacon & broccoli potato hash</i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgc8dPDqnVDGG-IO77DNvD04D6-U8uEbNZiIyvew24y52WLzzv_C7kRL2MnywBpYXB-L5VDgYPVq1Ua1U5NOKvBEmZMRUCQejM55QbNVW66V15TYkg78Z0zp1aCkS-9PNa2swQyeCa6Xsek-EhqRRaN00a-dEtUfKcUmTt2ENo2kg1CRjtXP8VQmK/s5352/Ind%20red%20wine.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5352" data-original-width="3568" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgc8dPDqnVDGG-IO77DNvD04D6-U8uEbNZiIyvew24y52WLzzv_C7kRL2MnywBpYXB-L5VDgYPVq1Ua1U5NOKvBEmZMRUCQejM55QbNVW66V15TYkg78Z0zp1aCkS-9PNa2swQyeCa6Xsek-EhqRRaN00a-dEtUfKcUmTt2ENo2kg1CRjtXP8VQmK/w426-h640/Ind%20red%20wine.jpeg" width="426" /></a></div><i>Benton Lane Estate Grown Pinot Noir from Oregon's Willamette Valley</i></div><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprQ3ODHgEy36LXVv-6yNyqMthEWfonYXQeHv5JQ8aO5NxokVN0DV2ADmq0z6guuchakDN_MkPtClqjZ0Kmip1cFz-r2rPP0HJrGhuttUYsFtOqL6B7ywJVZCSErVThVk5GKanTMbNgyzvbp8o9gpy7W7pe6FaGKJIIvXtr34NYX-ygi2S40A2ifZP/s4862/Ind%20fish.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4862" data-original-width="3241" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprQ3ODHgEy36LXVv-6yNyqMthEWfonYXQeHv5JQ8aO5NxokVN0DV2ADmq0z6guuchakDN_MkPtClqjZ0Kmip1cFz-r2rPP0HJrGhuttUYsFtOqL6B7ywJVZCSErVThVk5GKanTMbNgyzvbp8o9gpy7W7pe6FaGKJIIvXtr34NYX-ygi2S40A2ifZP/w426-h640/Ind%20fish.jpeg" width="426" /></a></div><i>American Red Snapper from Madeira Beach, with citrus butter sauce, jerk spice, zucchini & potato hash, and crispy sweet potato</i><br /></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflh1c5zD-Clje8eN_KGtvuZSgWyHCQTiIujI4KC9sqxz3KXeMXMzh_7EbY74C3GIVl_Ege241Z9gv-4wWHJ0BVDU_98tr7yFdpgUegd4zkWNRgIc1GcWJa0Ph9PLe5DaLmekW92H7kmgFLy8rbEthwpPuX7mih3ynHxCye06ODBk1oSYBn6iHXVvd/s5274/Ind%20rose.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5274" data-original-width="3516" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflh1c5zD-Clje8eN_KGtvuZSgWyHCQTiIujI4KC9sqxz3KXeMXMzh_7EbY74C3GIVl_Ege241Z9gv-4wWHJ0BVDU_98tr7yFdpgUegd4zkWNRgIc1GcWJa0Ph9PLe5DaLmekW92H7kmgFLy8rbEthwpPuX7mih3ynHxCye06ODBk1oSYBn6iHXVvd/w426-h640/Ind%20rose.jpeg" width="426" /></a></div><i>Figuière Magali Côtes de Provence Rosé<br /><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpwEcBsSUgwrXnrxab9MzBsdhWMO3GAhWBR6lrn-BrNjZrf_mTdvxxCJNbaQrpfGEigVxnQK7zO460GZkWXCGGsXk2KnigaMuXp1ORZtk9THdRZzhDUPWkqCWU4PPeymL0OsGXZKDUOSMY4XpugrENlYJlIiN6Pyv_jO78uTzitjFked75hqPFyMl/s4435/Ind%20kitchen%20cooks.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4435" data-original-width="2957" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpwEcBsSUgwrXnrxab9MzBsdhWMO3GAhWBR6lrn-BrNjZrf_mTdvxxCJNbaQrpfGEigVxnQK7zO460GZkWXCGGsXk2KnigaMuXp1ORZtk9THdRZzhDUPWkqCWU4PPeymL0OsGXZKDUOSMY4XpugrENlYJlIiN6Pyv_jO78uTzitjFked75hqPFyMl/w426-h640/Ind%20kitchen%20cooks.jpeg" width="426" /></a></div><i>Sous Chef Doug Baird (L) busy in the kitchen creating this evenings outstanding dinner</i><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfI76Q7lXde7_ZwkpDx-TU_cgZ8tGGvbGHAUEjQnOvQtU38SZKEid6ZXOQn4flpc1lDeups51OI9fROZHiidmuI8-CQGBad2zoAkLyCPd-ew_DXVt3QrM5PVF8TgCPlYZ_iibRvC2NKa4b7MYs8IRF76o4Nk0_3l5EqFxFMMb3jMi_82sK2eZObyXn/s5322/Ind%20sign.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5322" data-original-width="3548" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfI76Q7lXde7_ZwkpDx-TU_cgZ8tGGvbGHAUEjQnOvQtU38SZKEid6ZXOQn4flpc1lDeups51OI9fROZHiidmuI8-CQGBad2zoAkLyCPd-ew_DXVt3QrM5PVF8TgCPlYZ_iibRvC2NKa4b7MYs8IRF76o4Nk0_3l5EqFxFMMb3jMi_82sK2eZObyXn/w426-h640/Ind%20sign.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Indigenous sign</i></div><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJK8VPfJXHARBW0cK9dxSUHyI2Oqo2d1G6wfzG2RTWX7tEG3nrNSxsX6og_5AfwGMhe_M6tBFg8gElHO2wiI--ybYuR7cQ3wQOMxAuFWHBt_3YoHGBNBXgrtpslZWYqm-Nm4DXhk1IdYNrAB-IROwOUrbjKXcbLvOqJUB2uoyAUGmSStGrJ1oYj-4h/s566/chef%20Steve%20Phelps.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="566" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJK8VPfJXHARBW0cK9dxSUHyI2Oqo2d1G6wfzG2RTWX7tEG3nrNSxsX6og_5AfwGMhe_M6tBFg8gElHO2wiI--ybYuR7cQ3wQOMxAuFWHBt_3YoHGBNBXgrtpslZWYqm-Nm4DXhk1IdYNrAB-IROwOUrbjKXcbLvOqJUB2uoyAUGmSStGrJ1oYj-4h/s16000/chef%20Steve%20Phelps.jpg" /></a></div><i>Chef Steve Phelps</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><i><span style="font-size: xx-small;">photo courtesy Peter Acker/Edible Sarasota</span></i><br /><br /><i style="font-size: small;"><br /><br /></i></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AEJ5LpRmB0wPXpzT7cxS1TOV5VPzE3ap6MD69yEzf0l8reFPRgTJARCoHQv-a4814X9w5XzD7SjFSLkctr4MMT_vdQriJ4Tq6c0tB_Tr3UchTMDdoXLS4yTUDjiMhlKZFRSHcLhWVf7Y83RPYwmVFo0W5fM09mNVugOtpWas3ktTo6Xw9Yi74qFq/s560/Indigenous%20logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="252" data-original-width="560" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AEJ5LpRmB0wPXpzT7cxS1TOV5VPzE3ap6MD69yEzf0l8reFPRgTJARCoHQv-a4814X9w5XzD7SjFSLkctr4MMT_vdQriJ4Tq6c0tB_Tr3UchTMDdoXLS4yTUDjiMhlKZFRSHcLhWVf7Y83RPYwmVFo0W5fM09mNVugOtpWas3ktTo6Xw9Yi74qFq/s320/Indigenous%20logo.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="http://www.indigenoussarasota.com">www.indigenoussarasota.com</a></span></div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpQIH2YRKSrDpMsDNVXsDRx0NYQvukYa4ZEKiWpF8SS4nYH3gokhuIBWd_kxpUKXG-jlanV5PWu75l_2GXt6f6EaPORhvlyNVm2lKmTURLwGndBaL9T8EfJVO5o2jl7Ymvmv8x73cwgwuwxwx0yBTQlJ1WDEdIZwz_ag-yqod3eDRRUJwc8Eyf3J5/s954/Amberjack.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="954" data-original-width="798" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpQIH2YRKSrDpMsDNVXsDRx0NYQvukYa4ZEKiWpF8SS4nYH3gokhuIBWd_kxpUKXG-jlanV5PWu75l_2GXt6f6EaPORhvlyNVm2lKmTURLwGndBaL9T8EfJVO5o2jl7Ymvmv8x73cwgwuwxwx0yBTQlJ1WDEdIZwz_ag-yqod3eDRRUJwc8Eyf3J5/w335-h400/Amberjack.png" width="335" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">photo courtesy of Kim Longstreet</span></div><span style="font-size: xx-small;"><br /></span><div style="text-align: center;"><br /></div></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b>Pan-seared Gulf Amberjack with Griddle Cake</b></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><i>Serves 4</i></span></div><div><span style="font-family: verdana; font-size: x-small;">Recipe courtesy of chef Steve Phelps</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><i>Griddle Cake:</i><br /></span><span style="font-family: verdana;">3 cups Florida corn kernels<br /></span><span style="font-family: verdana;">2 cups Florida corn, puréed<br /></span><span style="font-family: verdana;">3 eggs, beaten<br /></span><span style="font-family: verdana;">2 1/4 cups grated white Cheddar cheese<br /></span><span style="font-family: verdana;">2 1/4 cups flour<br /></span><span style="font-family: verdana;">1 1/2 teaspoons baking powder<br /></span><span style="font-family: verdana;">1 cup whole milk<br /></span><span style="font-family: verdana;">salt and pepper</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><i>Jalapeño Basil Purée:</i><br /></span><span style="font-family: verdana;">1 jalapeño, seeded and diced<br /></span><span style="font-family: verdana;">2 cups basil leaves<br /></span><span style="font-family: verdana;">1/4 cup rice vinegar<br /></span><span style="font-family: verdana;">1 tbsp sugar<br /></span><span style="font-family: verdana;">2 tbsp honey<br /></span><span style="font-family: verdana;">1 clove garlic<br /></span><span style="font-family: verdana;">1 cup olive oil<br /></span><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><i>Tomato Jam:</i><br /></span><span style="font-family: verdana;">4 red tomatoes, coarsely puréed<br /></span><span style="font-family: verdana;">1 shallot, sliced<br /></span><span style="font-family: verdana;">2 cloves garlic, sliced thin<br /></span><span style="font-family: verdana;">1 tbsp mustard seeds<br /></span><span style="font-family: verdana;">2 tbsp honey<br /></span><span style="font-family: verdana;">Juice of 1 lime<br /></span><span style="font-family: verdana;">2 tbsp fresh basil<br /></span><span style="font-family: verdana;">1 tbsp fresh tarragon<br /></span><span style="font-family: verdana;">1/4 cup sugar<br /></span><span style="font-family: verdana;">2 tsp red pepper flakes</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><i>Pan-Seared Amberjack:</i><br /></span><span style="font-family: verdana;">4 6-ounce filets</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><div><br /></div><div>For the griddle cakes, mix the corn, purée, eggs and milk in a large bowl. In a separate bowl, mix the flour and baking powder. Add the flour mixture to corn mixture. Add cheese, salt and pepper. Pour into buttered or oiled skillet and brown on both sides. Set aside and keep warm.</div><div><br /></div><div>For the purée, place all ingredients in blender and purée on medium high until smooth, about 30 seconds.</div><div><br /></div>For the jam, put all of the ingredients in a non-reactive sauce pot. Cook on medium heat, stirring occasionally, until most of the liquid is absorbed. Cool.</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Sprinkle both sides of the fish with salt and pepper. In a medium non-stick skillet, heat 2 tablespoons of oil. When the oil is almost smoking, gently place the filets in the skillet. Sear on first side for 2 minutes, until golden brown. Flip and sear for 1 minute. Remove from the pan and finish in a 450°F oven for 5 minutes. The fish should be firm to the touch when finished. To plate, spread basil jalapeño purée on each plate. Put a corn cake on top of the purée, then gently place fish on each griddlecake and top with tomato jam.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7byC4w4BXFu9Vf7Jlw0pY0hG-TeZBSG7dzw2zLPKRWXLVQSTY4R3U8ZFRVBt-0CEsVUiNfkrXQnh3MwV9nxM33dbw-dXsaHso0piMmRDG_kZ_pb1LQzwzM0jt_4aQc4ajp0VqIbboiJFNl8YzPAjBYP9_9Ji0AgK0bwGLuJgj0acSpAP6ag91NyhY/s5472/Ind%20fish%20dip.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7byC4w4BXFu9Vf7Jlw0pY0hG-TeZBSG7dzw2zLPKRWXLVQSTY4R3U8ZFRVBt-0CEsVUiNfkrXQnh3MwV9nxM33dbw-dXsaHso0piMmRDG_kZ_pb1LQzwzM0jt_4aQc4ajp0VqIbboiJFNl8YzPAjBYP9_9Ji0AgK0bwGLuJgj0acSpAP6ag91NyhY/w426-h640/Ind%20fish%20dip.jpeg" width="426" /></a></div><br /><div><br /></div><div><br /></div><div><b>Thai Green Curry Fish Dip</b></div><div><i>Serves 4-5</i></div><div><span style="font-size: x-small;">Recipe courtesy of chef Steve Phelps</span></div><div><br /></div><div><i>Green Curry Paste:</i></div><div>1/2 cup onion, diced</div><div>1/2 cup lemongrass, chopped</div><div>1/2 cup ginger root, grated</div><div>8 cloves garlic</div><div>1 cup basil, chopped</div><div>1 cup cilantro, chopped</div><div>3 red Thai bird chiles, sliced</div><div>1 jalapeno pepper, chopped</div><div>1/3 cup fish sauce</div><div>1/3 cup lime juice</div><div>1/2 tbsp curry powder</div><div>1/2 tbsp ground cumin</div><div>1/2 tbsp ground coriander</div><div>1/2 tbsp brown sugar</div><div><br /></div><div><div><i>Thai Green Curry Fish Dip:</i></div><div>1 lb cream cheese, softened</div><div>1/2 cup mayonnaise</div><div>4 tbsp green curry paste </div><div>24 oz baked whitefish, such as grouper, snapper, halibut, or perch, chopped </div><div>Salt and pepper</div></div><div><br /></div><div><br /></div><div>Place all of the green curry paste ingredients into a food processor and purée until as smooth as possible. Set aside.</div><div><br /></div><div>Place the cream cheese, mayo and curry paste into a food processor. Blend until smooth and place in a mixing bowl. Stir in the baked fish, and season with salt and pepper. To serve, spoon the fish dip into a mason jar or serving bowl, with some crackers or fresh veggies.</div><div><br /></div></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><br /></div><p><br /></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-84939780561720482912023-05-03T10:47:00.002-04:002023-05-03T10:47:59.685-04:00Turmeric: Authentic Indian Cuisine in Sarasota<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkFArDH1YJWa-w1j6AU3kK6Xe9fFavr4xksEciRWQdRMy95OqwnRWCiAgE7oXRNzEmplvCtF00mXvbrSelKPBfjvqQ5BCodKsG5twcU8uOGzlUNF-dsAwyl0uxRKQsy07rn74jaNeiBtcXpeNu8WD4WmTt1hmpYMBlkSb31J4YMWP5fjHN6CBBuOD/s5472/Turmeric%20Momos2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkFArDH1YJWa-w1j6AU3kK6Xe9fFavr4xksEciRWQdRMy95OqwnRWCiAgE7oXRNzEmplvCtF00mXvbrSelKPBfjvqQ5BCodKsG5twcU8uOGzlUNF-dsAwyl0uxRKQsy07rn74jaNeiBtcXpeNu8WD4WmTt1hmpYMBlkSb31J4YMWP5fjHN6CBBuOD/w427-h640/Turmeric%20Momos2.jpeg" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;">Located in the heart of Sarasota's Rosemary district, Turmeric serves a range of Indian dishes that showcase the vibrant cuisines of the East, West, North, South and Central India, creating a rich and exciting menu thanks to chef Sarabjit Singh, who </span><span style="font-family: verdana;">brings to life some of the most iconic dishes from the rich culture of India with t</span><span style="font-family: verdana;">raditional favourites from<span style="color: #999999;"> </span>samosas, paneer, </span><span style="font-family: verdana;">biryanis, tandoori, vindaloos, kormas, to many types of naan and dal. Arriving for dinner, we are greeted by warm aromatic spices that permeate the modern main floor dining room which is a sea of sunny yellow seating with rich teal green booths and sleek wooden tables punctuated with perhaps a bit too much bright lighting. </span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;">The restaurant is buzzing on a Friday night. The menu is extensive and we choose two starters, Vegetarian Samosas, and Momos which our server recommends. Both are very good. As he returns to take our dinner order, we select our traditional favourites: Dal Makhani, Lamb Roganjosh, Goan Tiger Prawn Curry, with Basmati Rice and Garlic Naan. </span><span style="font-family: verdana;">The server thoughtfully asks our preferred level of heat on a scale of one to three: one is mild, two medium and three is described as "Indian hot." Usually up for a challenge, we timidly choose medium heat. Lesson learned — next time we're turning up the heat for full Indian hot.</span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjD6NNaKjP3q3UZqL8AHdNV3JoAO1qm9hJBBYyL-3UVWytuJ0xHnWh9T4wLlSpqcgBfgmNtaWXVy1Pe4NRBZBbJebXxAiMGydxGhD7ZGuV1ol7nGnvUUuE3Y5rKUK-8tRnvaoYeTBiYbpncIUn4EXY2zg5PwjSXeYg5YxQtQELhZnvKU-4W3sBMQP/s508/T%20ext.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="508" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjD6NNaKjP3q3UZqL8AHdNV3JoAO1qm9hJBBYyL-3UVWytuJ0xHnWh9T4wLlSpqcgBfgmNtaWXVy1Pe4NRBZBbJebXxAiMGydxGhD7ZGuV1ol7nGnvUUuE3Y5rKUK-8tRnvaoYeTBiYbpncIUn4EXY2zg5PwjSXeYg5YxQtQELhZnvKU-4W3sBMQP/s16000/T%20ext.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Turmeric Indian Restaurant in Sarasota </i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaPBsP1OhIxPL_WLLbQR_67y1FQJ9iHeLlDieEkdicM1zwfbQ7u6NcevKoXLCNhiHg0ILQUPF-Md0PXycEgtc-rCiE2iAp7K53TOyPZm7v2BHFtFKYL6I_Et8cA-iWIGq62wj08Nq9bFvKxK3F8bnHip-zOyUZolDse6_tTP-qvnCJcbrLfccPq1P/s5298/Turmeric%20Kingfisher%20beer.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5298" data-original-width="3532" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaPBsP1OhIxPL_WLLbQR_67y1FQJ9iHeLlDieEkdicM1zwfbQ7u6NcevKoXLCNhiHg0ILQUPF-Md0PXycEgtc-rCiE2iAp7K53TOyPZm7v2BHFtFKYL6I_Et8cA-iWIGq62wj08Nq9bFvKxK3F8bnHip-zOyUZolDse6_tTP-qvnCJcbrLfccPq1P/w427-h640/Turmeric%20Kingfisher%20beer.jpeg" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Kingfisher Beer is excellent with Indian cuisine</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4gJXhGjAzn7k_q4AmDbIuCPJ86o8S3TxnVmCShLjoiS6_s6ljUgQPxySwj18rmuVLW3koCSF4OWXYgzUcCMVe19AyiB7TCFsQvRrjscAc8uuokGmennFJz1ZwnD9fPjbTEI8BaPdLLviMCc0N0Aa4yssZCksJmLNgsX3_VVzEjFYRhLl4_pL4HMw/s5472/Turmeric%20menu.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4gJXhGjAzn7k_q4AmDbIuCPJ86o8S3TxnVmCShLjoiS6_s6ljUgQPxySwj18rmuVLW3koCSF4OWXYgzUcCMVe19AyiB7TCFsQvRrjscAc8uuokGmennFJz1ZwnD9fPjbTEI8BaPdLLviMCc0N0Aa4yssZCksJmLNgsX3_VVzEjFYRhLl4_pL4HMw/w427-h640/Turmeric%20menu.jpeg" width="427" /></a></div><i>Turmerics menu of traditional Indian favourites<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr0g868Xn0xpOy6tIs4ubvhJhGUuSIyPqyLiAhzDnKNEXE8eWfSe8YP1enHrq590sg-CnmFNlpWmoYDGosM4SSNZY3qVMItRevioUFJV-yV7p3dEfSxm9f-eCyJjnYvaKsohsSvhIil1eIo-uESM5EVW9H1LmxVUFfCrzveGAp2AAn9PgAeZkOgPj/s5472/Turmeric%20samosas.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr0g868Xn0xpOy6tIs4ubvhJhGUuSIyPqyLiAhzDnKNEXE8eWfSe8YP1enHrq590sg-CnmFNlpWmoYDGosM4SSNZY3qVMItRevioUFJV-yV7p3dEfSxm9f-eCyJjnYvaKsohsSvhIil1eIo-uESM5EVW9H1LmxVUFfCrzveGAp2AAn9PgAeZkOgPj/w426-h640/Turmeric%20samosas.jpeg" width="426" /></a></div><i>Vegetarian Samosas with seasoned potatoes and green peas,</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>served with tamarind sauce, coriander mint chutney and marinated peppers and onions</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi--x16twM2AkXLl7aGFnIVEpS0L7CTZL4PP2oW3cZinO6Svpk__9RaJSgtAhXPexjMTyHpAUAKagZBvVRhZwdBpo97w5rlChfwRxKF7Ip79ea56viQSwbcaOZDg1qi0wyr-4uqxzxFWTKZ4wZCNn91bficK9-4_PQOawqVmG9Q3UotuMyr-sBi4FaU/s5472/Turmeric%20Momos.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi--x16twM2AkXLl7aGFnIVEpS0L7CTZL4PP2oW3cZinO6Svpk__9RaJSgtAhXPexjMTyHpAUAKagZBvVRhZwdBpo97w5rlChfwRxKF7Ip79ea56viQSwbcaOZDg1qi0wyr-4uqxzxFWTKZ4wZCNn91bficK9-4_PQOawqVmG9Q3UotuMyr-sBi4FaU/w426-h640/Turmeric%20Momos.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Vegetarian Momo Dumplings</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-omqIst7e8Va4bt-qGrlfqDhP5nd_RhQ33a-4grpEc6csf3PPmnwbo9YUB3YS5uPrQPc8eXaXczGbIHn6QNgkyYqsGlflyWwxx5p3lgqhJ8lADIBchiK26KItnpO9UGkik8c2glKVDv7gHOl8ypI8yGkxfZr4MLTqEaJE-N9Wpe_fVWI74h4mAdz5/s5334/Turmeric%20daal%20mahkni.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5334" data-original-width="3556" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-omqIst7e8Va4bt-qGrlfqDhP5nd_RhQ33a-4grpEc6csf3PPmnwbo9YUB3YS5uPrQPc8eXaXczGbIHn6QNgkyYqsGlflyWwxx5p3lgqhJ8lADIBchiK26KItnpO9UGkik8c2glKVDv7gHOl8ypI8yGkxfZr4MLTqEaJE-N9Wpe_fVWI74h4mAdz5/w426-h640/Turmeric%20daal%20mahkni.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Dal Makhani, creamy lentils simmered with tomatoes, garlic, and ginger</span></i></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>served a copper pot</i></span></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvw2XV_4_3-HN5SkN1tgopbrVxS7uoqRX29UysY4FXV3WtZYgVrJ5o4YjK46opB0-dU2iXCemFuMFagj5U-BsOhBtRo3a9q8WkH44G4U_Bsn9vkoStrZZMXozdnKJJLuIjKKzEVxJNp7jlYK1mQJVwUfv23McG5BQUKqCByBsXtRhBOTvV-tsXUy-C/s5263/Turmeric%20Goan%20shrimp%20curry.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5263" data-original-width="3508" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvw2XV_4_3-HN5SkN1tgopbrVxS7uoqRX29UysY4FXV3WtZYgVrJ5o4YjK46opB0-dU2iXCemFuMFagj5U-BsOhBtRo3a9q8WkH44G4U_Bsn9vkoStrZZMXozdnKJJLuIjKKzEVxJNp7jlYK1mQJVwUfv23McG5BQUKqCByBsXtRhBOTvV-tsXUy-C/w426-h640/Turmeric%20Goan%20shrimp%20curry.jpeg" width="426" /></a></div><i><span style="font-size: x-small;">Goan Tiger Prawn Curry</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNG_9eYxHHoPbbkppZnsgChTcgcLp1bd25vMB7FWf40JAfEgGaOjwtzYHIOjbEKCVFLzxfQHZ478Y5ofgXgyNRmB-XnRnU3HFvhiQIbQG4hV-BESR2dXu6RJDnj--zxaRzPYtP20J8v8Mvgbgpku4j6CtesiLCgJajCVN0zBO_aa7cyiBk86eKWbyB/s5454/Turmeric%20Lamb%20Roganjosh.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5454" data-original-width="3636" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNG_9eYxHHoPbbkppZnsgChTcgcLp1bd25vMB7FWf40JAfEgGaOjwtzYHIOjbEKCVFLzxfQHZ478Y5ofgXgyNRmB-XnRnU3HFvhiQIbQG4hV-BESR2dXu6RJDnj--zxaRzPYtP20J8v8Mvgbgpku4j6CtesiLCgJajCVN0zBO_aa7cyiBk86eKWbyB/w426-h640/Turmeric%20Lamb%20Roganjosh.jpeg" width="426" /></a></div><i><span style="font-size: x-small;">Lamb Roganjosh</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs_99EVVLX9_UlUapTmz3UBBEl3J9prCspNFtOdWRxWjWeTZftiMHP33ZjQ7Hs8S1vaaqwLbCGQ4eyKR6bEl1ljj0qRqyxULUzJF86KLhvQMmr4w00auEHWJlzNmUQ5fiadhgvoU9HjnzHkc1xhsFLw-vS8LdVKweVPH487pbCOA-wLTGvRC9Enjw/s5012/Turmeric%20Raita.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5012" data-original-width="3341" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs_99EVVLX9_UlUapTmz3UBBEl3J9prCspNFtOdWRxWjWeTZftiMHP33ZjQ7Hs8S1vaaqwLbCGQ4eyKR6bEl1ljj0qRqyxULUzJF86KLhvQMmr4w00auEHWJlzNmUQ5fiadhgvoU9HjnzHkc1xhsFLw-vS8LdVKweVPH487pbCOA-wLTGvRC9Enjw/w426-h640/Turmeric%20Raita.jpeg" width="426" /></a></div><i><span style="font-size: x-small;">Raita</span></i><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9NBzG3BbOnkcpuJlC8KCxQnYZiT0aGJyaD06BPWYn4uSq_Lz_-p-P--pIcif85ahIhmpe-ac9fUMylvDy_k1tA93_CIDuGyr0qqCh9XPCNUwnvEBvNcsGDmrj6QUcQ6e3TlfgZfbJumrNNyZ26VV7WfbEM-kItIvythsbdAT0-78cMhxPyvg16qr/s5223/Turmeric%20basmati%20rice.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5223" data-original-width="3482" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9NBzG3BbOnkcpuJlC8KCxQnYZiT0aGJyaD06BPWYn4uSq_Lz_-p-P--pIcif85ahIhmpe-ac9fUMylvDy_k1tA93_CIDuGyr0qqCh9XPCNUwnvEBvNcsGDmrj6QUcQ6e3TlfgZfbJumrNNyZ26VV7WfbEM-kItIvythsbdAT0-78cMhxPyvg16qr/w426-h640/Turmeric%20basmati%20rice.jpeg" width="426" /></a></div><i><span style="font-size: x-small;">Basmati rice</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVh0eHg0W6t_pxTnDenpO8V-zNQhQut2StK_EjS9xognKxeP9R7u7tDhaLPzvpAA-0EXB-kUj_Ibz10nJP37nJtz_ZX6Iegida1nh_HHuJybhpdTr85seRx-9tmEkIw1Juk6q1J7pOiMilLWByZZ9XtDk2gau-fxksRNgdx55YnT4burPNtHgePHi3/s5472/Turmeric%20naan.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVh0eHg0W6t_pxTnDenpO8V-zNQhQut2StK_EjS9xognKxeP9R7u7tDhaLPzvpAA-0EXB-kUj_Ibz10nJP37nJtz_ZX6Iegida1nh_HHuJybhpdTr85seRx-9tmEkIw1Juk6q1J7pOiMilLWByZZ9XtDk2gau-fxksRNgdx55YnT4burPNtHgePHi3/w426-h640/Turmeric%20naan.jpeg" width="426" /></a></div><i><span style="font-size: x-small;">Garlic Naan</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-size: small;"><br /><br /><br /></i><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVL2h4YNuvXxI8VbHRK700IDRSFv2uZpM6qRM97OyuO7oEZL18m_8oxPA6Z5D7T7PS7KV-cooU5EOLRy7PPv-9TwmhmhGz_BFv9ySh6AVZ_FdFIiujDAR9IPJhSCZ7UWrdmX_2aigLiESvNE-MJRzKXSpvq_NpSWkQHd3I_uIiLc20pGAmIY4ozD_/s1042/T%20logo%203.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="442" data-original-width="1042" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVL2h4YNuvXxI8VbHRK700IDRSFv2uZpM6qRM97OyuO7oEZL18m_8oxPA6Z5D7T7PS7KV-cooU5EOLRy7PPv-9TwmhmhGz_BFv9ySh6AVZ_FdFIiujDAR9IPJhSCZ7UWrdmX_2aigLiESvNE-MJRzKXSpvq_NpSWkQHd3I_uIiLc20pGAmIY4ozD_/s320/T%20logo%203.png" width="320" /></a></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.turmericsarasota.com">www.turmericsarasota.com</a></div><br /></div><br /><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><br /><i style="font-size: small;"><br /><br /></i></span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-89340719388045947032023-05-01T10:18:00.000-04:002023-05-01T10:18:14.785-04:00The Ringling Circus Museum & Ca' d'Zan in Sarasota<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFv1f6aZAktQ4dYQeixdQyjfiRwANTn-pPNAvJluNtM8jkwsytAht7RtuheXPE2tRsNYxueaI-xLAe7Fo7Gc2KO5Ys8jIaRnp42Bc81Zqn-mVjoUuBai7Qdbf8x-TqL5QsECp0wpPm3lgW9D1sLRTSq6MjQcahBLecO-QLPYuPva_A3cCCFHA4hGs/s5472/Circus%20Museum%20ent.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFv1f6aZAktQ4dYQeixdQyjfiRwANTn-pPNAvJluNtM8jkwsytAht7RtuheXPE2tRsNYxueaI-xLAe7Fo7Gc2KO5Ys8jIaRnp42Bc81Zqn-mVjoUuBai7Qdbf8x-TqL5QsECp0wpPm3lgW9D1sLRTSq6MjQcahBLecO-QLPYuPva_A3cCCFHA4hGs/w426-h640/Circus%20Museum%20ent.JPG" width="426" /></a></div><p><br /></p><p><span style="font-family: verdana;">Founded in 1927, the John and Mable Ringling Museum of Art is a sprawling 66-acre complex in Sarasota, and includes the Circus Museum, historic Ca’ d’Zan mansion, Bayfront Gardens, Florida State Museum of Art and Asolo Theatre. </span><span style="font-family: verdana;">One of the most interesting features at The Ringling is The Howard Bros. Circus which is a miniature replica of the Ringling Bros. and Barnum & Bailey Circus from its heyday in the 1920s. This intricately detailed work occupies its own building, and exists thanks to the 60-year labour of love of one man, Howard Tibbels. </span><span style="font-family: verdana;">Tibbals devoted at least twenty hours a week to building pieces for the detailed and historically accurate 3/4-inch scale model of the tented Ringling Bros. and Barnum & Bailey Circus, with the last wagon added in April of 2021.</span></p><p><span style="font-family: verdana;">To ensure the historical accuracy of the model circus, Howard Tibbals started collecting materials documenting circus history which he assembled for many years. The Tibbals Circus Collection includes photographs, posters and other advertising materials, programs, scrapbooks, correspondence, design drawings, costumes, and props as well as more than two thousand books related to the circus. This unparalleled collection, now held at The Ringling, documents all aspects of the circus. </span><span style="font-family: verdana;">"Through his unique passion, vision, and leadership, Howard Tibbals was a key figure in the growth and transformation of The Ringling. His donations established the Circus Museum as the leading center for the preservation and research of the circus in America and his collections attract scholars and artists from around the world". </span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVs0bN8yyzk6QCbZ-aNl8gUD9N-ijFcZPCN9sl59FIeCgSjxaEsWh6n6fQY6FybDJp8TyGL_PwtwNbxHFiO7hRB5RWOLydTW2f1HJxem8SrDbXfgJLwnn80HDTRBCrJRWMAtpP433KART9XzWWRy-Oe-QPr4Z7A2xKWBnz7mb1VK8-vq-GiQCDqIwB/s5472/Tibbals%20scene.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVs0bN8yyzk6QCbZ-aNl8gUD9N-ijFcZPCN9sl59FIeCgSjxaEsWh6n6fQY6FybDJp8TyGL_PwtwNbxHFiO7hRB5RWOLydTW2f1HJxem8SrDbXfgJLwnn80HDTRBCrJRWMAtpP433KART9XzWWRy-Oe-QPr4Z7A2xKWBnz7mb1VK8-vq-GiQCDqIwB/w426-h640/Tibbals%20scene.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;">Tibbal's Cotton Candy scene </span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGY88f0wSny1CvZjuDdIV7bssvxEXSwENjoeknRQ6C-Pc36em9DEZuqEO2IMoIxtt_ohqtzhA0S6cXCajoHSLm-GMNblsizwflQSP4t557L2oFJZMfgAMsdTeRzBtDEyfBlZSqnWthh79-qz-ZlYyZh3rSxLNTNDEgXmGPP40BPp5f9k3HVAgtgym4/s1414/CM%20Tibbals%20scene2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1414" data-original-width="940" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGY88f0wSny1CvZjuDdIV7bssvxEXSwENjoeknRQ6C-Pc36em9DEZuqEO2IMoIxtt_ohqtzhA0S6cXCajoHSLm-GMNblsizwflQSP4t557L2oFJZMfgAMsdTeRzBtDEyfBlZSqnWthh79-qz-ZlYyZh3rSxLNTNDEgXmGPP40BPp5f9k3HVAgtgym4/w426-h640/CM%20Tibbals%20scene2.png" width="426" /></a></div><span style="font-size: x-small;">The Side Show Tent</span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyg2uKxkaAczi-bYhQbX4yf__mUQw3fZt7AOQH0g92OmhAZqGghB0lBgURc2_3ZrM0YubVXOdJrofPne1RUAhuQTrldWtfQ_tgZwkrEnkIROwYo0gG34-igPGwmOtv5qJB1Qhr_yHQekDWo6L8kDeRuianCvSjkLqJmZOBczu0ZYtyL-E0wQlIIKod/s638/CM%20Tibbbals%20Frozen%20Delight.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="638" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyg2uKxkaAczi-bYhQbX4yf__mUQw3fZt7AOQH0g92OmhAZqGghB0lBgURc2_3ZrM0YubVXOdJrofPne1RUAhuQTrldWtfQ_tgZwkrEnkIROwYo0gG34-igPGwmOtv5qJB1Qhr_yHQekDWo6L8kDeRuianCvSjkLqJmZOBczu0ZYtyL-E0wQlIIKod/s16000/CM%20Tibbbals%20Frozen%20Delight.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Frozen Delight Tent with iced cream cones</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9ZpcPG8mS6Zsykb2Qd41BHjEUjwcqCSRH7mX_H0fYDaB8SeUOSXGA10IktV0CdJP2atXlBfSkswrkLL0AJpQ4PkEijKwZxxzqz-9w3axhZqAkOVKCeQNAfgf2O_f6O4WetOant5iHVGTwqa_EqOAYoBK4u0UhVNsExNV2tD7KK0jAycbx1gD3Aur/s593/CM%20Tibbals%20main%20circus%20ring.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9ZpcPG8mS6Zsykb2Qd41BHjEUjwcqCSRH7mX_H0fYDaB8SeUOSXGA10IktV0CdJP2atXlBfSkswrkLL0AJpQ4PkEijKwZxxzqz-9w3axhZqAkOVKCeQNAfgf2O_f6O4WetOant5iHVGTwqa_EqOAYoBK4u0UhVNsExNV2tD7KK0jAycbx1gD3Aur/s16000/CM%20Tibbals%20main%20circus%20ring.png" /></a></div><span style="font-size: x-small;">The Centre Ring<br /><br /></span></i></div></i></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcaOWlqm8-dbW0ilmbO1BOGHENujGtTQBBEMNLkxx8Op44LzKx-QLgozsG5_pL9GA670Lf5N6JXiex0y_-xHRhW6qRCWNWrmfy4bev10wM_cLku6aoq1df9nFcqefsavAzhcvl22_D_HfoxycVkl0J-9Hw4bKhJ50RyKf-ECQa1jAYNymatXiJEAA/s5472/trapeze.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcaOWlqm8-dbW0ilmbO1BOGHENujGtTQBBEMNLkxx8Op44LzKx-QLgozsG5_pL9GA670Lf5N6JXiex0y_-xHRhW6qRCWNWrmfy4bev10wM_cLku6aoq1df9nFcqefsavAzhcvl22_D_HfoxycVkl0J-9Hw4bKhJ50RyKf-ECQa1jAYNymatXiJEAA/w426-h640/trapeze.JPG" width="426" /></a></div><i>High flying trapeze</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudrD36NlmU0f-RPWOT09aCp7pcuhm5psXODmj4UQx4CCQ_O75fpDqbpyjrw6cIT2BL9pqXK1uC31Pyes39LAi8nHnGXoyg_T9O-1EXqPnhevMlISE4wXXhG50FPmwkXC8JA3BHlNv6wZL9njIUUwxG_LiA8xclHQ5qJNA1L3FYsi9eke-Y4HgfFfA/s432/CM%20Tibbals%20triage5.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="419" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudrD36NlmU0f-RPWOT09aCp7pcuhm5psXODmj4UQx4CCQ_O75fpDqbpyjrw6cIT2BL9pqXK1uC31Pyes39LAi8nHnGXoyg_T9O-1EXqPnhevMlISE4wXXhG50FPmwkXC8JA3BHlNv6wZL9njIUUwxG_LiA8xclHQ5qJNA1L3FYsi9eke-Y4HgfFfA/s16000/CM%20Tibbals%20triage5.png" /></a></div><i>First Aid Station at the Circus<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_0qisNw5xbM7dpan5PGu9324FLoDj0uTYvC8GNWD2qMN_2AATi9rQdy3JtIri1MS6Zmyv0szUx1jc02L1OPsZWQJQli5_Ya7BqneDGe0Zpik-6wsos1oncDaV28pz064qiwLqrMZYx5QAHMPmZA_ZROfHRs066uTwJ5pZF-Jy13Yc9G4j_T2kTie/s5472/cotton%20candy%20man.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_0qisNw5xbM7dpan5PGu9324FLoDj0uTYvC8GNWD2qMN_2AATi9rQdy3JtIri1MS6Zmyv0szUx1jc02L1OPsZWQJQli5_Ya7BqneDGe0Zpik-6wsos1oncDaV28pz064qiwLqrMZYx5QAHMPmZA_ZROfHRs066uTwJ5pZF-Jy13Yc9G4j_T2kTie/w426-h640/cotton%20candy%20man.JPG" width="426" /></a></div><i>Cotton candy anyone?</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvE2ApFbYdOxItLpeChQ_IY-62TnhI8KWtNM8Gnyol050RdQZbHKxUwJALKdFVI1TV2lf4QcGEGQafAwNGnqKw8AW7rNpx_iqnyvSsvAYd0vHexL6CYpBGJaNEg6rOCoxeZCgT8g3j3Be97VmOdA6kgcmRLna94RaIyNNEKWvsY5rSAla8yMn85k17/s5472/General%20Store.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvE2ApFbYdOxItLpeChQ_IY-62TnhI8KWtNM8Gnyol050RdQZbHKxUwJALKdFVI1TV2lf4QcGEGQafAwNGnqKw8AW7rNpx_iqnyvSsvAYd0vHexL6CYpBGJaNEg6rOCoxeZCgT8g3j3Be97VmOdA6kgcmRLna94RaIyNNEKWvsY5rSAla8yMn85k17/w426-h640/General%20Store.JPG" width="426" /></a></div><i>General Store and Gas Station </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3w6y5ThzGyCyUZAf-yMNwT_Oc_SZawnxF1SQPrtjp2ub0K1k8mjKaScAu6_sPLg0juuCXaFX5FFTYtKNqIYXJvRXwVSuxqLpmeFj7EtqYW5ALbplGMWVQZSyLhWQzt1jQoY3mn_dGHL8ykxFBAqb1YHoEIzBIOksS5qhaVOLASJoK1q-IHhhgsIj/s648/Howrd%20Tibbals%20and%20Janice%20Tibbals.jpg" style="font-style: italic; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3w6y5ThzGyCyUZAf-yMNwT_Oc_SZawnxF1SQPrtjp2ub0K1k8mjKaScAu6_sPLg0juuCXaFX5FFTYtKNqIYXJvRXwVSuxqLpmeFj7EtqYW5ALbplGMWVQZSyLhWQzt1jQoY3mn_dGHL8ykxFBAqb1YHoEIzBIOksS5qhaVOLASJoK1q-IHhhgsIj/s16000/Howrd%20Tibbals%20and%20Janice%20Tibbals.jpg" /></a><i><br />Howard and Janice Tibbals</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><i><span style="font-size: x-small;"><br /></span></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZ4dO2KXDyRTceWue_leGof3AcRCOJENBu43YoWkIt5m3DEA-h5wz5y034HLiQVDZ8xL0_I_oHyVwZNnC3Nzq-KPXOJk0sB1C4pXrOQmBNxCe1L6xGhoxTrfWRo385zCZEZ0cRo9B6MwTnsusoSTUewwcSkqxP76214ZY4oYLPrhcGi-cUDcQrl4H/s641/Greatest%20Show%20on%20Earth%20film.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="641" data-original-width="432" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZ4dO2KXDyRTceWue_leGof3AcRCOJENBu43YoWkIt5m3DEA-h5wz5y034HLiQVDZ8xL0_I_oHyVwZNnC3Nzq-KPXOJk0sB1C4pXrOQmBNxCe1L6xGhoxTrfWRo385zCZEZ0cRo9B6MwTnsusoSTUewwcSkqxP76214ZY4oYLPrhcGi-cUDcQrl4H/w432-h640/Greatest%20Show%20on%20Earth%20film.jpg" width="432" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Cecil B. DeMille's 1952 Academy Award-winning film of life behind the scenes </span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">of The Ringling Bros.-Barnum and Bailey Circus</span></i></div><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPayjiaAx-FV1hhDm0sOrmINGuTQ4lS-X6b6sGrdsFoDocjUQM7tlTaF_QO_w2NLC4yS-VtbkfhMuFuDEoYts5K4PvkkRLI26klA_C1gq1apDwjNUGAbjQVLJPINeAlZN_vWmJUJQW7x6RPVw3X2AMVCLrtuM1GCr0qRnZImkJCxxbFeMBDGHGcm5/s5472/Cad%20zan%20ext%20from%20front.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPayjiaAx-FV1hhDm0sOrmINGuTQ4lS-X6b6sGrdsFoDocjUQM7tlTaF_QO_w2NLC4yS-VtbkfhMuFuDEoYts5K4PvkkRLI26klA_C1gq1apDwjNUGAbjQVLJPINeAlZN_vWmJUJQW7x6RPVw3X2AMVCLrtuM1GCr0qRnZImkJCxxbFeMBDGHGcm5/w426-h640/Cad%20zan%20ext%20from%20front.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>Ca’ d’Zan stands as a testament to the American Dream of the Roaring Twenties</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">In 1911, John and his wife Mable purchased land in Sarasota to construct their winter home, Ca’ d’Zan, a Venetian Gothic-inspired mansion on a lovely piece of bayfront overlooking Ringling’s extensive land holdings on Longboat Key. In the following years, the couple also developed the idea of creating an art museum on their property to showcase their extensive collection and share it with the public. As the couple traveled throughout Europe acquiring artwork for their museum, they fell in love with the Venetian style of architecture and the Venetian palazzos that ring the Venice canals. Designed for the Ringlings by New York architect Dwight James Baum in 1926, this dazzling palatial mansion was named in honour its owner, and so named Ca’ d’Zan, "House of John", in the dialect of their beloved Venice. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpm83p3LePoPkSvKPqFS5SoxhjwpGpeRH_o-KRMQEhf8JnS9X1YkvZggeXw2ZrLjU0Xy-4ihGZlXCt5iq_fJIUbkiBQe678-iw-ohbgTfYZLNWBO3GSBuO3y54VILHL6zBRXJcp9D0uI-N0lqgwzrUet08IhcGJhFcOr6xoGntPfM-5oJl6ZgzIe9/s5472/Ca'd%20Zan%20chandelier.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpm83p3LePoPkSvKPqFS5SoxhjwpGpeRH_o-KRMQEhf8JnS9X1YkvZggeXw2ZrLjU0Xy-4ihGZlXCt5iq_fJIUbkiBQe678-iw-ohbgTfYZLNWBO3GSBuO3y54VILHL6zBRXJcp9D0uI-N0lqgwzrUet08IhcGJhFcOr6xoGntPfM-5oJl6ZgzIe9/w426-h640/Ca'd%20Zan%20chandelier.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>Crystal chandelier from the original Waldorf-Astoria Hotel hangs in the living room </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Gg7qTq0kx1v1VX-SA3bduML3O_bUYpQZvOhLiLHzCZlbKWO-QmCbDkGqNcDEfRsNQGqqW280AVLnzFG7P2dx-kNSkCppebHN2wKj4x3g4Ki5UOecKWqwXUWam5AKv6S1rptfp7oXkqyNlE7yOYIc72zAL8OZnvvg0oyQMrUaxk4bEhs2V6fvQd0e/s5472/Cad%20zan%20cieling.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Gg7qTq0kx1v1VX-SA3bduML3O_bUYpQZvOhLiLHzCZlbKWO-QmCbDkGqNcDEfRsNQGqqW280AVLnzFG7P2dx-kNSkCppebHN2wKj4x3g4Ki5UOecKWqwXUWam5AKv6S1rptfp7oXkqyNlE7yOYIc72zAL8OZnvvg0oyQMrUaxk4bEhs2V6fvQd0e/w426-h640/Cad%20zan%20cieling.JPG" width="426" /></a></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><i><span style="font-size: x-small;">Created in cast plaster made to look like wood grain, Robert Webb Jr. was the Ca d’ Zan’s principal artist who lived on the property for three years during the home’s construction, created it, </span></i></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>and had trained with John Singer Sargent</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZ1MfR3Lnji3kcbiizQTU3NNGxGlfKB5PpTfdrwhwe7VgFJG0mVEbRRSYoRmicl6D5IUq4QlNiBhx_yu8AsRit0LrOvehSQnhWATVxogZnghwln_MHup73n6vXkAgEIyaAByhvjD3Do3udJ-qwxIhERf5zShApTaNmYOuUhLW7dVV8tg7M9ZDGOAW/s648/CZ%20ceiling%20detail%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="432" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZ1MfR3Lnji3kcbiizQTU3NNGxGlfKB5PpTfdrwhwe7VgFJG0mVEbRRSYoRmicl6D5IUq4QlNiBhx_yu8AsRit0LrOvehSQnhWATVxogZnghwln_MHup73n6vXkAgEIyaAByhvjD3Do3udJ-qwxIhERf5zShApTaNmYOuUhLW7dVV8tg7M9ZDGOAW/w426-h640/CZ%20ceiling%20detail%202.JPG" width="426" /></a></div><i>The gilded, coffered Ballroom ceiling with its 'Dances of Nations' featuring 22 dancing couples within each octagonal panel painted on canvas by William Pogany, the set decorator of the Zeigfeld Follies</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YevfuoLW7pbYR-pA4SHpwgrwy-hMm6BHXJGkJaov6uW5GEOtTKDJi7rJXo7iwZKCPLlKUjxWxaeSovZ4jMiCIx29WN85Zpmp64RgT-n5knlG_xZejC7VoQVgI1HHWgUkAA9NJg3pEJGPxRk-doADk-TBFr4RaV1VNGHpIJBsZgJ3WT0Cc-FWYPnr/s5472/Cad%20Zan%20bar.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YevfuoLW7pbYR-pA4SHpwgrwy-hMm6BHXJGkJaov6uW5GEOtTKDJi7rJXo7iwZKCPLlKUjxWxaeSovZ4jMiCIx29WN85Zpmp64RgT-n5knlG_xZejC7VoQVgI1HHWgUkAA9NJg3pEJGPxRk-doADk-TBFr4RaV1VNGHpIJBsZgJ3WT0Cc-FWYPnr/w426-h640/Cad%20Zan%20bar.JPG" width="426" /></a></div><i>John Ringling’s Gentleman’s Tap Room with Art Deco bar<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RBxR8zuarpAxacEGqRXj9yTRTur0ZXz6H6CNInnXH5HCYH6612oURhd-IToJPv_5jaMkk3dz5kZcUKMChDvJ9aWjInVVm3kpCa9PA8lcKCmzI9umf-HCid6BDBPtg_ecxVG78nLZYyt-OjLHdutIcGYMtlMXdmIkKNYWgjOGyVpy8RUrBf9TmOj5/s5472/ca%20dzan%20fridge%20open.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RBxR8zuarpAxacEGqRXj9yTRTur0ZXz6H6CNInnXH5HCYH6612oURhd-IToJPv_5jaMkk3dz5kZcUKMChDvJ9aWjInVVm3kpCa9PA8lcKCmzI9umf-HCid6BDBPtg_ecxVG78nLZYyt-OjLHdutIcGYMtlMXdmIkKNYWgjOGyVpy8RUrBf9TmOj5/w426-h640/ca%20dzan%20fridge%20open.JPG" width="426" /></a></div><i>Vintage Ice Box </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqYn9OIb7xq5SyKMVKduGtb4o4by0ch9z8QaEoT5hCe8Ln1P3bopyWtI4GsjytmO8LdNh0yG-hm3AzU4I4bMSNk2Kkrg0qztoVOP45UxBfxmrKE7k-Z6lad0GkzJwzZe42n89lATa6s5Y9gei0jI7F75g_ULItWscA1KIsxwI5P7ODzY-0xFFs_Lj/s5472/Ca%20dzan%20stove.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqYn9OIb7xq5SyKMVKduGtb4o4by0ch9z8QaEoT5hCe8Ln1P3bopyWtI4GsjytmO8LdNh0yG-hm3AzU4I4bMSNk2Kkrg0qztoVOP45UxBfxmrKE7k-Z6lad0GkzJwzZe42n89lATa6s5Y9gei0jI7F75g_ULItWscA1KIsxwI5P7ODzY-0xFFs_Lj/w426-h640/Ca%20dzan%20stove.JPG" width="426" /></a></div><i>The original oven and stove at Ca' d'Zan</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhm-VWwj9ftdB9YQeQQUK81rns0wDX6t1OGIVWlXFFDlcliymUXfVEC_ZzH4jgnG67aS9W1wnot3joOAEG26-dcwLUP4z9fVRJMhajl3sUKxULspH8jkONIaXcr3vZxxpKEkQ7HrXW6lQNlMkfjPaFxrCpXyk9M7WCgdpZDRIRR9fM5_pJRNtmhuFP/s5472/Valet's%20Pantry%20sign.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhm-VWwj9ftdB9YQeQQUK81rns0wDX6t1OGIVWlXFFDlcliymUXfVEC_ZzH4jgnG67aS9W1wnot3joOAEG26-dcwLUP4z9fVRJMhajl3sUKxULspH8jkONIaXcr3vZxxpKEkQ7HrXW6lQNlMkfjPaFxrCpXyk9M7WCgdpZDRIRR9fM5_pJRNtmhuFP/w426-h640/Valet's%20Pantry%20sign.JPG" width="426" /></a></div><i>The space in the service wing was dedicated to the cooking and presentation of meals,</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>in addition to storage of the Ringling's silver and china collection</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnRxnGxc7SkuFBwbqcGy_KPd7Wx3jZm9_DTAAW7WSYxFwqaImOdeRsZxI9-wCIUl-5S5uaB4N__s2xoicMUng1zOb56WzriFnIlE7q830AnQ9K-Z9raKhgml1UXliThhNbDgVkQiHbS7oHMoQJNDep_LIUrhEjLveFj0M4cjL8cxFQUOp9QBkgg4_/s5472/Ca%20dzan%20asp%20tongs.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnRxnGxc7SkuFBwbqcGy_KPd7Wx3jZm9_DTAAW7WSYxFwqaImOdeRsZxI9-wCIUl-5S5uaB4N__s2xoicMUng1zOb56WzriFnIlE7q830AnQ9K-Z9raKhgml1UXliThhNbDgVkQiHbS7oHMoQJNDep_LIUrhEjLveFj0M4cjL8cxFQUOp9QBkgg4_/w426-h640/Ca%20dzan%20asp%20tongs.JPG" width="426" /></a></div><i>One of the many purchases John and Mable made, Asparagus tongs from Paris</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVbDzXIHIjvFid1dpUCAaXBj0WJpkduVlizpNd_BGZ9GLgbeMxdzFcncETIgUdczk-Y9qP-Zae4ilP5bJ5rMpIAnQtBhLV9BbQWmI9ZYjiEUL8drKspejHT8tvlmKTLQltJhhMwUaqLiTnY-K7fco6pQqB47MJoaA9-TrEb1SLSPUBoTlSd3uCTxQ/s5472/Ca%20dzan%20travelling%20appetizer%20cups.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVbDzXIHIjvFid1dpUCAaXBj0WJpkduVlizpNd_BGZ9GLgbeMxdzFcncETIgUdczk-Y9qP-Zae4ilP5bJ5rMpIAnQtBhLV9BbQWmI9ZYjiEUL8drKspejHT8tvlmKTLQltJhhMwUaqLiTnY-K7fco6pQqB47MJoaA9-TrEb1SLSPUBoTlSd3uCTxQ/w426-h640/Ca%20dzan%20travelling%20appetizer%20cups.JPG" width="426" /></a></div><i>Vintage porcelain and silver for d'oeuvres cups and silverware<br /><br /></i></span><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN37Fh5JRstL7jAAhDAxNDEfUKDZijdWXTNsEl1RQIs29nIpUELEiOWjYlAkoNs5HBbGbLGlPzeF2Omw6m0P5eTsFVhj0XrqlMLr6_TmNzYFlaGvoloJAy9z7DGA96SLxV2hoyL42oDgLz2iYtSplcP9UTEDytGL4FRjMaqKg_opNqzV8TJWVVsJvG/s5472/Ca%20d'Zan%20ext.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN37Fh5JRstL7jAAhDAxNDEfUKDZijdWXTNsEl1RQIs29nIpUELEiOWjYlAkoNs5HBbGbLGlPzeF2Omw6m0P5eTsFVhj0XrqlMLr6_TmNzYFlaGvoloJAy9z7DGA96SLxV2hoyL42oDgLz2iYtSplcP9UTEDytGL4FRjMaqKg_opNqzV8TJWVVsJvG/w426-h640/Ca%20d'Zan%20ext.JPG" width="426" /></a></div><div class="separator" style="clear: both;"><span style="font-size: x-small;"><i>Bayfront terrace of Ca' d'Zan</i></span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0dezJhrT3DxX49qsK1aa5_KEVfJGa4m7Dp1jmdfcPn1PdZ4tylq2A8ONrmqxxo7yBzNeREEQMeuwJ9oo1t6aI9gysEXBxxsPLv-EFkTaOOmoD8HrgWvUeCNCZphzXRaFdj1JYTYN3YHjyCpqITcF_ivGoxRjMkTVHcrwmXMrzrP8dfKj9lJCeku4/s5472/Ringling%20gardens%20banyans.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0dezJhrT3DxX49qsK1aa5_KEVfJGa4m7Dp1jmdfcPn1PdZ4tylq2A8ONrmqxxo7yBzNeREEQMeuwJ9oo1t6aI9gysEXBxxsPLv-EFkTaOOmoD8HrgWvUeCNCZphzXRaFdj1JYTYN3YHjyCpqITcF_ivGoxRjMkTVHcrwmXMrzrP8dfKj9lJCeku4/w426-h640/Ringling%20gardens%20banyans.JPG" width="426" /></a></div><i><span style="font-size: x-small;">An age-old Banyan Tree in the Ringling Gardens</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIy_I4oD41OXHaxrMuNP9vfUiPrWDcZAIdDm0jt8dwBu143hdMB3O6NB3_0WJk3b7Q0iy7F_hyDC3ueT-3qwxlcyzsZVHxU_GlTdH4U6ShDDU_hKTmNUHJMsxtI50ZcDPbqQbrTnXvnJDvBaWnSeERQa2uqscMFDDmlC75LA3yWjAQ6deXj_oiGg39/s5472/Ringling%20Musem%20courtyard2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIy_I4oD41OXHaxrMuNP9vfUiPrWDcZAIdDm0jt8dwBu143hdMB3O6NB3_0WJk3b7Q0iy7F_hyDC3ueT-3qwxlcyzsZVHxU_GlTdH4U6ShDDU_hKTmNUHJMsxtI50ZcDPbqQbrTnXvnJDvBaWnSeERQa2uqscMFDDmlC75LA3yWjAQ6deXj_oiGg39/w426-h640/Ringling%20Musem%20courtyard2.JPG" width="426" /></a></div><span style="font-size: x-small;">The beautiful Ringling Museum of Art courtyard</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZskFE2SPlijpAY8KZcMIVSQ0_5GkuX6zlSdTyPKbFNcfhZqvg9BOh3AMommESHqvr7zHVlSbC3VBg5xSd5LSWFFFGOHs5AywAjOTgjmjSiOwJhjji_IM1qJtXCt3FuRhh2_O9V5J9bTKInK5UgUgzvFjaSsd2LbDjsB4ikAosY3VeWvxUQe5aB_0/s5472/Ringling%20Museum%20courtyard.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZskFE2SPlijpAY8KZcMIVSQ0_5GkuX6zlSdTyPKbFNcfhZqvg9BOh3AMommESHqvr7zHVlSbC3VBg5xSd5LSWFFFGOHs5AywAjOTgjmjSiOwJhjji_IM1qJtXCt3FuRhh2_O9V5J9bTKInK5UgUgzvFjaSsd2LbDjsB4ikAosY3VeWvxUQe5aB_0/w426-h640/Ringling%20Museum%20courtyard.JPG" width="426" /></a></div><i><span style="font-size: x-small;">The Courtyard marble fountain </span></i></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkJIjtr1DQAcZezcRYqZ3xkuYQxDd3AI9vCmenxecf4ratK4IUZpwuCFilqqyHCYbi0i-5AiYK5SJJx-DxMbx9ukqs1AdYX5FOYmxKIbbXOY8iMyuvRcvUpv_aW7jr5BZXq9sdXFk9WJ2oGrHDmKUGiyJahh6CJLzWPNzsZu7__MVWwkYsSIyn8Vj/s576/CadZan%20entry%20lion.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkJIjtr1DQAcZezcRYqZ3xkuYQxDd3AI9vCmenxecf4ratK4IUZpwuCFilqqyHCYbi0i-5AiYK5SJJx-DxMbx9ukqs1AdYX5FOYmxKIbbXOY8iMyuvRcvUpv_aW7jr5BZXq9sdXFk9WJ2oGrHDmKUGiyJahh6CJLzWPNzsZu7__MVWwkYsSIyn8Vj/s16000/CadZan%20entry%20lion.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Lion statue at the entrance to the Museum</i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1wtDB4fatOPyaOu8Ck-P2Zf8GldITvUIWxMmJwDqJjrjyqj-pQ3nzBgRwiZFeau1KlRctQ49qHgtjll16kJ73A3lMvlp6rKpEyTGtg0de3TrZSzSWo9DMcLzvclSFHnXGc4vU77awvP-GPqeMOXll187xckFK_uz35-7rVgy2I9ocPP1PsVZ6VaC/s647/Grilllroom%20ext.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="647" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1wtDB4fatOPyaOu8Ck-P2Zf8GldITvUIWxMmJwDqJjrjyqj-pQ3nzBgRwiZFeau1KlRctQ49qHgtjll16kJ73A3lMvlp6rKpEyTGtg0de3TrZSzSWo9DMcLzvclSFHnXGc4vU77awvP-GPqeMOXll187xckFK_uz35-7rVgy2I9ocPP1PsVZ6VaC/s16000/Grilllroom%20ext.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>The Grillroom Restaurant at The Ringling</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVUbKEHUVwUv7UDEpixkcjfBhx1Bx6tBY1dUvMgL80kRHYz-4M-saxtpdzjNGwZmjIDFru327D8kzlcS1EriJqVSCR4cy8L4QzqvKiwG0Wx4UZGawnm9LYfi2AP30yqkhkh3Uv2LmYt7caEUpJW0hRTUgM6eqZRHF3Dvm1R37x1n9iePINIQXpw2G/s5472/RM%20Proseccco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVUbKEHUVwUv7UDEpixkcjfBhx1Bx6tBY1dUvMgL80kRHYz-4M-saxtpdzjNGwZmjIDFru327D8kzlcS1EriJqVSCR4cy8L4QzqvKiwG0Wx4UZGawnm9LYfi2AP30yqkhkh3Uv2LmYt7caEUpJW0hRTUgM6eqZRHF3Dvm1R37x1n9iePINIQXpw2G/w426-h640/RM%20Proseccco.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Chilled bottle of Rosé All Day Prosecco</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The Ringling Grillroom’s chef-driven menu, developed by Chef John C. Metz, Jr., co-founder of Marlow’s Tavern, uses fresh local ingredients that are thoughtfully prepared under the direction of Executive Chef Curtis Hawk. The inspiration for the menu is based on the world trips of John and Mable Ringling who frequently traveled through Europe in search of acts for the circus, and their love for the Mediterranean. "In addition to purchasing seasonal produce from many local farms, we also work closely with local fishermen to deliver the freshest fish and seafood right to our door," says Hawk. Arriving for lunch after spending a full day at the Ringling Circus Museum and Ca' d'Zan, we enjoyed a light lunch and refreshing bottle of Prosecco on the lovely outdoor terrace overlooking the lush Bayfront Gardens of the Ringling Estate.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPFL5QAV1D94zuKKyuYnU3jdHSb03FTaGSzt1SyfmEeE2EnpUEZ9pAs0zpAZ7aeEsNQhm5nUTju59YWHkp7d187y9a3wfr3tQXST99ikYWcVjk-29T136Xy0gnm-gZcxBXO7ghXtbC5MMcpnsAba4hNW3yUeSTrNdnueg6iWCemOgn3nvw1FLUgVN/s5472/RM%20prosecco%20glass.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPFL5QAV1D94zuKKyuYnU3jdHSb03FTaGSzt1SyfmEeE2EnpUEZ9pAs0zpAZ7aeEsNQhm5nUTju59YWHkp7d187y9a3wfr3tQXST99ikYWcVjk-29T136Xy0gnm-gZcxBXO7ghXtbC5MMcpnsAba4hNW3yUeSTrNdnueg6iWCemOgn3nvw1FLUgVN/w426-h640/RM%20prosecco%20glass.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Light and refreshing, the cold rosé was a welcome relief from the heat</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzozCvlrhvVXnFr0pt0LnB4O0ibwXcWxb4iO7UJDGV4WgDw-4WEC46TNSu1-CpKxHkndsUPpOZWfcE0CWbbvXHxOf2M6jvLf5ES77nG72DiWkBDe4WVgjxyPEEpEZBqcR57b3yec-vFs3F4izZioZSZ6e8_aRnfTMvYYLct3IfjpZSC7t8ZhAUu_Pk/s576/RM%20Grillroom%20menu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzozCvlrhvVXnFr0pt0LnB4O0ibwXcWxb4iO7UJDGV4WgDw-4WEC46TNSu1-CpKxHkndsUPpOZWfcE0CWbbvXHxOf2M6jvLf5ES77nG72DiWkBDe4WVgjxyPEEpEZBqcR57b3yec-vFs3F4izZioZSZ6e8_aRnfTMvYYLct3IfjpZSC7t8ZhAUu_Pk/s16000/RM%20Grillroom%20menu.jpg" /></a></div><i><span style="font-size: x-small;">The Grillroom menu at The Ringling<br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGd875IGtP3F2fwbdLndPQQfncrx1gLm4falvVI3oOXYd0eqF5MbCQgZ7EqiS1VfbWS-rmba-xTvAwtiIT6wa5Tc7Dse1JXM7oFojgpoFKy7hkizczr_n9f5sH1HYrPHs-4fV41_DuXZEz5r-wFbGX7QOxlICblXg-bx1g96OKzXoqTP6GuDkwGbk/s5472/RM%20ceaser.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGd875IGtP3F2fwbdLndPQQfncrx1gLm4falvVI3oOXYd0eqF5MbCQgZ7EqiS1VfbWS-rmba-xTvAwtiIT6wa5Tc7Dse1JXM7oFojgpoFKy7hkizczr_n9f5sH1HYrPHs-4fV41_DuXZEz5r-wFbGX7QOxlICblXg-bx1g96OKzXoqTP6GuDkwGbk/w426-h640/RM%20ceaser.jpg" width="426" /></a></div><i><span style="font-size: x-small;">Knife and Fork Caesar with hearts of romaine, baby kale, egg, parmesan, and crisp ciabatta</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRQXIvU32o75u8TxAaBfZBlvrn-R_FAORa9RwJxAC3cUxIa1yitY0q9cCKxKhVSW_pXUeoQHi4U66eNcBj28HsPCnjAIfv2yGGgW9HJEJ-CmEMu6A2ivbwOCAZ0Y7oa7DZJK1qzWa6Mf3z2pxTeor1NjXBuwvkLYw4f2GNWc9cqJk_NnLb2EaIIvs/s5472/RM%20Chicken%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRQXIvU32o75u8TxAaBfZBlvrn-R_FAORa9RwJxAC3cUxIa1yitY0q9cCKxKhVSW_pXUeoQHi4U66eNcBj28HsPCnjAIfv2yGGgW9HJEJ-CmEMu6A2ivbwOCAZ0Y7oa7DZJK1qzWa6Mf3z2pxTeor1NjXBuwvkLYw4f2GNWc9cqJk_NnLb2EaIIvs/w426-h640/RM%20Chicken%20.jpg" width="426" /></a></div><i><span style="font-size: x-small;">Knife and Fork Caesar with grilled chicken</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqeZS6lWA90SfHQswhDKd0pF7-HuY7pVLYTuN-UOrerNJp-cu74If2zJx3gQJVa4HAEOoTCoGTCP0eyHdbyIXpW_kcJSQdC4y6ugk8J1pY8u044nBNcwarKtWSO0kCyWeYQZ7_d_U8OEb38MZ6LavHouRmiU_hx3gDYRbo5VOTggWyhfiyAKy0l_2/s5472/RM%20Fish%20Tacos%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqeZS6lWA90SfHQswhDKd0pF7-HuY7pVLYTuN-UOrerNJp-cu74If2zJx3gQJVa4HAEOoTCoGTCP0eyHdbyIXpW_kcJSQdC4y6ugk8J1pY8u044nBNcwarKtWSO0kCyWeYQZ7_d_U8OEb38MZ6LavHouRmiU_hx3gDYRbo5VOTggWyhfiyAKy0l_2/w426-h640/RM%20Fish%20Tacos%202.jpg" width="426" /></a></div><i><span style="font-size: x-small;">Sarasota Bay Fish Tacos with Caribbean spiced Mahi Mahi, red cabbage, key lime and jicama slaw, </span></i></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>black bean corn salsa, smoked chilies cream on warm corn tortillas with grilled </i><i>asparagus </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSwAAhNCGMLpGrRshcqGMpBksWta62XsWYa7zh7_qkrfo1Xwioo57Hf5S450imKkQZmxy3TgidaJ5lc-kFzAdcyBLVcmv13G6wyo5SH0T_ZlvxeLp8gBQgiyZIzDgncYr8B6ziZoJFxVc0EsZVECVi20BDH0Cfp7f_otslyJlrKv_MgCgZMykERq9/s540/Grillroom%20meatballs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSwAAhNCGMLpGrRshcqGMpBksWta62XsWYa7zh7_qkrfo1Xwioo57Hf5S450imKkQZmxy3TgidaJ5lc-kFzAdcyBLVcmv13G6wyo5SH0T_ZlvxeLp8gBQgiyZIzDgncYr8B6ziZoJFxVc0EsZVECVi20BDH0Cfp7f_otslyJlrKv_MgCgZMykERq9/s16000/Grillroom%20meatballs.jpg" /></a></div><i>House-made meatballs with creamy polenta, mascarpone, eggplant, and tomato caponata ragu<br /><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7H70i5TwLlC_eoFK7FwndpNEHprSwQZ2Fi8mUys09Yzev_X_TkNMIVvJLlT9pSGK8W_Pv6NiQDim4aQFyzA3M0_wW5OrknW0bRLQAGVSVO655k59Jal37JEdEWUoekZn8wKGwArB7pR5bZ0iS2Qo85CgIvBPeIuX0YoOJcUZK1TuX8Svh_CWJQ_c/s774/RM%20chef%20%20Curtis%20Hawk.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="528" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7H70i5TwLlC_eoFK7FwndpNEHprSwQZ2Fi8mUys09Yzev_X_TkNMIVvJLlT9pSGK8W_Pv6NiQDim4aQFyzA3M0_wW5OrknW0bRLQAGVSVO655k59Jal37JEdEWUoekZn8wKGwArB7pR5bZ0iS2Qo85CgIvBPeIuX0YoOJcUZK1TuX8Svh_CWJQ_c/w436-h640/RM%20chef%20%20Curtis%20Hawk.png" width="436" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Chef Curtis Hawk of The Ringling Grillroom</span></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yFKo_xitKlTYOaL-Zb3evQoXs4wey1wopLLXdcyyC7lwYVsAODapqcvzKjuJN0x23oNPTGhCxih2FRcBh51O2f35lATraxZifK6G0Uks0Rk2M23wFJGO4kJeANnA6vhlU-AmVMo1MVwVPqnZ_yxFvBLt0oOo2We0zPvpDL0dGXCQ2aoluN--l5i3/s640/Chef%20John%20Metz.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yFKo_xitKlTYOaL-Zb3evQoXs4wey1wopLLXdcyyC7lwYVsAODapqcvzKjuJN0x23oNPTGhCxih2FRcBh51O2f35lATraxZifK6G0Uks0Rk2M23wFJGO4kJeANnA6vhlU-AmVMo1MVwVPqnZ_yxFvBLt0oOo2We0zPvpDL0dGXCQ2aoluN--l5i3/s16000/Chef%20John%20Metz.png" /></a></div><i><span style="font-size: x-small;">Executive-chef John Metz Jr.<br /></span><br /></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7ccHCosM1xIV0n4uJwlF_c45pWWFLW95d9gvADzxG5PPzV_6v3XOj0xMxaKNOA2rCj4LeFNOc45kXc7yxT7s5rRVOri5DDHxjNjZ49PUUc1njAA0QCk57oLs5by8ManuThBHxeYkfuO-Bg3UjTpvVjECZt2uKLL-dYJRocrdxRXn0EZoa3_Y9AUV/s748/Screenshot%202023-04-25%20at%205.31.32%20PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="218" data-original-width="748" height="93" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7ccHCosM1xIV0n4uJwlF_c45pWWFLW95d9gvADzxG5PPzV_6v3XOj0xMxaKNOA2rCj4LeFNOc45kXc7yxT7s5rRVOri5DDHxjNjZ49PUUc1njAA0QCk57oLs5by8ManuThBHxeYkfuO-Bg3UjTpvVjECZt2uKLL-dYJRocrdxRXn0EZoa3_Y9AUV/s320/Screenshot%202023-04-25%20at%205.31.32%20PM.png" width="320" /></a></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.theringlinggrillroom.com">www.theringlinggrillroom.com</a></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkpjNJJOrT-b7rSj31FsIBfiQ36n2AMb924-vSi095GpWGPceLWaXYOcG2A5VHWHc6k_9NV5TN7xURTZhwOuUuU3jRcSw9sxxUM_deAS-NIwoE1DZkauoSzyeu3vX1QCOItQxol3exE1vXnbMl_KHKAPFwWx0dhF6XRb4MX7EsHBgK8tkJme5Ax7l/s557/crab%20cakes.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="557" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkpjNJJOrT-b7rSj31FsIBfiQ36n2AMb924-vSi095GpWGPceLWaXYOcG2A5VHWHc6k_9NV5TN7xURTZhwOuUuU3jRcSw9sxxUM_deAS-NIwoE1DZkauoSzyeu3vX1QCOItQxol3exE1vXnbMl_KHKAPFwWx0dhF6XRb4MX7EsHBgK8tkJme5Ax7l/s16000/crab%20cakes.png" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Jumbo Lump Crab Cake</b></div><div class="separator" style="clear: both;"><i>Makes 5 </i></div><div class="separator" style="clear: both;"><span style="font-size: x-small;">Recipe by John Metz Jr, Executive Chef, Ringling Museum Grill Room</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1/4 cup cream cheese, softened</div><div class="separator" style="clear: both;">2 tbsp mayonnaise</div><div class="separator" style="clear: both;">1/2 tsp fresh chopped tarragon</div><div class="separator" style="clear: both;">1 tsp lemon juice</div><div class="separator" style="clear: both;">1/2 tsp kosher salt</div><div class="separator" style="clear: both;">1/2 tsp freshly cracked pepper</div><div class="separator" style="clear: both;">2 tbsp sliced chives</div><div class="separator" style="clear: both;">2 large eggs</div><div class="separator" style="clear: both;">1 tbsp all-purpose flour</div><div class="separator" style="clear: both;">1 lb jumbo lump crab meat</div><div class="separator" style="clear: both;">olive oil as needed for sautéeing</div><div class="separator" style="clear: both;">dressed greens as needed for garnish</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><i>Horseradish Aioli: (Makes 1 cup) </i></div><div class="separator" style="clear: both;">1 cup mayonnaise</div><div class="separator" style="clear: both;">2 tsp Dijon-style mustard</div><div class="separator" style="clear: both;">2 tbsp fresh horseradish</div><div class="separator" style="clear: both;">salt and pepper to taste</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;">In a medium-sized mixing bowl, combine all the aioli ingredients using a wire whisk, then set aside.</div></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Into a mixing bowl, place all ingredients up to but excluding the crab, and combine until smooth. Gently sift through the crab meat, removing any shells. Gently fold the crab into the mixture, being careful not to break up all the crab.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Place a sauté pan over medium-high heat. Place a small amount of olive oil in pan. Pack crab cake mixture into a 1/2-cup measuring cup. Once oil is hot, remove crab cake from measuring cup to sauté pan while maintaining its cylindrical shape. Cook on both sides for approximately 3 minutes per side, or until the outsides are golden brown and the inside of crab cake is hot. Keep warm and repeat process until all the crab cakes are cooked. To serve, plate with a dollop of Horseradish Aioli and a small garnish of dressed greens.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div><br /></div></div></div><br /><i><br /></i></span><br /><br /></div><div style="text-align: left;"><div><br /></div><div><br /></div></div></span></div><p></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0tag:blogger.com,1999:blog-2384264216644437462.post-5584567019781732182023-04-27T18:44:00.001-04:002023-04-27T18:44:42.942-04:00The Crow's Nest: A Venice Waterfront Landmark<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eIvRy8_DMwe9I-GMNSQ_hga0dcUorF61Kk_3Kz8WZxzCPGI2Fwz7P0Juf-kUmADnsKqATD0-wFV9sDtliVbHybWaXNOcy4Ko_S25L5d-N0BbTI3f9bHLJdkkWfRMNCZkQVyRcTfUQ1crZC0oCnh8Qd8ZXkp5--ZJLgfYH_IQNG4CHTIzb9fzxNyo/s5472/CN%20sign.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eIvRy8_DMwe9I-GMNSQ_hga0dcUorF61Kk_3Kz8WZxzCPGI2Fwz7P0Juf-kUmADnsKqATD0-wFV9sDtliVbHybWaXNOcy4Ko_S25L5d-N0BbTI3f9bHLJdkkWfRMNCZkQVyRcTfUQ1crZC0oCnh8Qd8ZXkp5--ZJLgfYH_IQNG4CHTIzb9fzxNyo/w426-h640/CN%20sign.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">A Venice waterfront landmark since 1976 with views overlooking the Venice Inlet and intracoastal waterway, The Crow's Nest Marina Restaurant is one of the area restaurants that has been attracting a steady clientele since it opened almost 40 years ago. Originally a small seafood spot on the second floor of the Tarpon Centre Marina, The Crow's Nest took over the marina in 1982 and renamed it The Crow's Nest Marina. Serving a casual lunchtime menu of local seafood and traditional Florida favourites, such as Seafood Bisque, Jumbo Crab Cakes, Sesame Seared Ahi Tuna, fresh Florida Stone Crab, Shrimp and Grits and Mahi Mahi Fish Tacos to signature dinner entrées including Grouper Key Largo, Crow's Nest Bouillabaisse and Lobster Tail to famous Filet Mignon with ‘Gunther’s Sauce’ from the Famed Ringling Brothers Lion Tamer Gunther Gebel-William's own recipe, who was a Venice resident for many years. Whether arriving for a light lunch or dinner under the stars, The Crow's Nest offers fresh local Floridean fare at reasonable prices with a waterfront view that's hard to beat. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDKY5RMD22NR02srN-mE7A3EYq2mFmDoWPnMAlhyaxjcG02YmH_N-NZpRRh_lzSQ93xbYk4fQ5wrboSoFu6vbSxWuJqAqnPCNIJDPcZIluoP8Az4VufVMG8nhL8NQt7dfyR1Dlh5Cz9gMB9HWnlgQfkKU7kQ6LuT1ae1TaihnAjbw03yFDsmLHg-4/s5235/CN%20View%20of%20water.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5235" data-original-width="3490" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDKY5RMD22NR02srN-mE7A3EYq2mFmDoWPnMAlhyaxjcG02YmH_N-NZpRRh_lzSQ93xbYk4fQ5wrboSoFu6vbSxWuJqAqnPCNIJDPcZIluoP8Az4VufVMG8nhL8NQt7dfyR1Dlh5Cz9gMB9HWnlgQfkKU7kQ6LuT1ae1TaihnAjbw03yFDsmLHg-4/w426-h640/CN%20View%20of%20water.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: verdana; font-size: x-small;">The Crows Nest overlooks the Venice inlet</span></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtnsoTuh0tih4EtiXnGjKj8YTVnobRtFs2GVYOfK1wlfZqsXtj-HVbiswQ711hzL1xmlpy8uyF2IO-zteTT_8bvitMNhhJAUFtwzeofR_4IsiQUXDCe1q-AlCxFXF94htx7K_L3q50qk2PEIe36P7xRLQeXlUGd8UV5uqkgHkc0Gf0b5EpUwz4-l6/s5472/CN%20beer.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtnsoTuh0tih4EtiXnGjKj8YTVnobRtFs2GVYOfK1wlfZqsXtj-HVbiswQ711hzL1xmlpy8uyF2IO-zteTT_8bvitMNhhJAUFtwzeofR_4IsiQUXDCe1q-AlCxFXF94htx7K_L3q50qk2PEIe36P7xRLQeXlUGd8UV5uqkgHkc0Gf0b5EpUwz4-l6/w426-h640/CN%20beer.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i>Cold Stella Artois</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fOT032_ohj-9DvmqCA2ch6hzzAuBHS8LZ209L9hUE9ZUzVPj_OpEhRokRZHg4zkGVFKoIAEq0vkvkrbgX_0VSxaO9ZCZPOqbTcEtfhTQ78JXcPsavUNt4fGCCjICgNHiggDpKdg02oNjaZ17LoqFxY2uUFaUYH1RQVft7AvHOg4NI23z51CPerKF/s5472/CN%20Grouper%20sandwich.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fOT032_ohj-9DvmqCA2ch6hzzAuBHS8LZ209L9hUE9ZUzVPj_OpEhRokRZHg4zkGVFKoIAEq0vkvkrbgX_0VSxaO9ZCZPOqbTcEtfhTQ78JXcPsavUNt4fGCCjICgNHiggDpKdg02oNjaZ17LoqFxY2uUFaUYH1RQVft7AvHOg4NI23z51CPerKF/w426-h640/CN%20Grouper%20sandwich.jpeg" width="426" /></a></div><i>Grouper Sandwich with French fries</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdr76io_JnPt11u_oDYE-7BBPSjxgnFQdX5efXEdVVmvqSUSJWawrYVMYxD9jo7l-F_WR84KOHLf2UThAfu6SSwwvmYgF3YM0nd5Kco-9sGal4QQ-4w6PixWRlym3xLB_hxSBo7pKcqUQmcYf7rRz4dYD0f_rD0n2dYmhMXc8IFpqA-6pacB2NZ_V/s5472/CNfries.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdr76io_JnPt11u_oDYE-7BBPSjxgnFQdX5efXEdVVmvqSUSJWawrYVMYxD9jo7l-F_WR84KOHLf2UThAfu6SSwwvmYgF3YM0nd5Kco-9sGal4QQ-4w6PixWRlym3xLB_hxSBo7pKcqUQmcYf7rRz4dYD0f_rD0n2dYmhMXc8IFpqA-6pacB2NZ_V/w426-h640/CNfries.jpeg" width="426" /></a></div><i>Hot golden fries served in a silver cup</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CG4Q-TSW_685oGrS31FsO8LbgryvkrubQHkC5ZMP-nOH8ipOXfikqQKX4x0pVgK0ks_ytrW5IyIf-kxL3_yDQlqE3pLQ885A_RaaTdVlIJ46zTgvYhpaJoZ_hIY0R6O0KqWt4aSJ8F_sc4-rNL0xr2v6IllJOJmUKR-zLPV6PWcBveXzBx4CJCHa/s5472/CN%20Reuben.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CG4Q-TSW_685oGrS31FsO8LbgryvkrubQHkC5ZMP-nOH8ipOXfikqQKX4x0pVgK0ks_ytrW5IyIf-kxL3_yDQlqE3pLQ885A_RaaTdVlIJ46zTgvYhpaJoZ_hIY0R6O0KqWt4aSJ8F_sc4-rNL0xr2v6IllJOJmUKR-zLPV6PWcBveXzBx4CJCHa/w426-h640/CN%20Reuben.jpeg" width="426" /></a></div><i>Reuben Sandwich</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OM6z-XLR8Kf52Fr8Lhj_yjJF9iVSDDCFdcWbVv5348j0eV4QExQRXGUYmxUiLxW0f1QbYz7sC0f_M9OjKMCjrlpMtqlSUUzTpiyNC3lsJy-RHg0qpHlccWnRofw6EqSVSnTI12of0IL4qIoK1lYpuPhgp0Y39Hrpaz0VukeBTo3y3Y7rWYGq6exw/s5472/CN%20onion%20rings.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OM6z-XLR8Kf52Fr8Lhj_yjJF9iVSDDCFdcWbVv5348j0eV4QExQRXGUYmxUiLxW0f1QbYz7sC0f_M9OjKMCjrlpMtqlSUUzTpiyNC3lsJy-RHg0qpHlccWnRofw6EqSVSnTI12of0IL4qIoK1lYpuPhgp0Y39Hrpaz0VukeBTo3y3Y7rWYGq6exw/w426-h640/CN%20onion%20rings.jpeg" width="426" /></a></div><i>Yummy onion rings</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8DHRzteFiiwpILTNGX_gvVqb1AVgdUbABAbZ0RMNygKBw66UynbZeGriZrMaUAlP-RqG_EE902COSJl-WtWTGlkNvWJIrOZSOBahDvno8Ku0Zub_ZP3OSdveBmLSx9ZiYLVEjdYPW2wlMyz8Pzv_c5eJvk8nsf_JljiijJ8b5Etjl8wqevCwbIWu/s5472/CN%20shack%20with%20body%20board.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8DHRzteFiiwpILTNGX_gvVqb1AVgdUbABAbZ0RMNygKBw66UynbZeGriZrMaUAlP-RqG_EE902COSJl-WtWTGlkNvWJIrOZSOBahDvno8Ku0Zub_ZP3OSdveBmLSx9ZiYLVEjdYPW2wlMyz8Pzv_c5eJvk8nsf_JljiijJ8b5Etjl8wqevCwbIWu/w426-h640/CN%20shack%20with%20body%20board.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Crows Nest Kayak and bike rentals</i></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUr2UIiauaNy32VebcRByss3vxkAH5X2mpjLcCSYZnJuZ4Vbnwmayc-dl4of04rBaCq2ZlbdqLzYlbRBtHoKFzd2xVV9siyD8FC4OVHFGMmuNxGn1QPRcwdLJfLutVB5Gk6drGgtr6gXlNbG_E5sM4PzjyhbG0dDU8iMcR9wCi_5NRt6K4jbL5slTk/s5472/CN%20parrot.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUr2UIiauaNy32VebcRByss3vxkAH5X2mpjLcCSYZnJuZ4Vbnwmayc-dl4of04rBaCq2ZlbdqLzYlbRBtHoKFzd2xVV9siyD8FC4OVHFGMmuNxGn1QPRcwdLJfLutVB5Gk6drGgtr6gXlNbG_E5sM4PzjyhbG0dDU8iMcR9wCi_5NRt6K4jbL5slTk/w426-h640/CN%20parrot.jpeg" width="426" /></a></div><i>Pepe the Talking Parrot<br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMU9_d5PBNBB1etcrS32kuRi96NFGRwObUaeE1pEwcLiFs3Ze9boRTStXscwBSNYyqoO0g_b1PljI_dxbvFmAP_ZQMWY9YF7LNm39acE-zco_pKwuSqLIm9X7TRsjyHRU6YwQWVNHnUmzbugeNe7cNEF854nU5n42eRrokKVIjlCeBXIsif-z0X0c/s5472/CN%20docks.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMU9_d5PBNBB1etcrS32kuRi96NFGRwObUaeE1pEwcLiFs3Ze9boRTStXscwBSNYyqoO0g_b1PljI_dxbvFmAP_ZQMWY9YF7LNm39acE-zco_pKwuSqLIm9X7TRsjyHRU6YwQWVNHnUmzbugeNe7cNEF854nU5n42eRrokKVIjlCeBXIsif-z0X0c/w426-h640/CN%20docks.jpeg" width="426" /></a></div><span style="font-family: verdana; font-size: x-small;"><i>The Crows Nest full service Marina</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><i style="font-size: small;"><br /><br /><br /><br /><br /></i><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZjUAmbW4O9u4BDqzK9HXJ4UX__q5a7XYO5Y3zc2yiJxUjA84k7G4j5n1sc5oWqtnIWyxGehaojhtaU3hgoPF2s8-x5HGWSm3fadUt4UQwRiJEORMy3lJiouO6ggyGhD4oj6Oj1KYUk6f7Zg1kMlh0rurzT2rKUyjG2mkxUoY9o7f7bHyDAFnhc7R/s323/CN%20logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="156" data-original-width="323" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZjUAmbW4O9u4BDqzK9HXJ4UX__q5a7XYO5Y3zc2yiJxUjA84k7G4j5n1sc5oWqtnIWyxGehaojhtaU3hgoPF2s8-x5HGWSm3fadUt4UQwRiJEORMy3lJiouO6ggyGhD4oj6Oj1KYUk6f7Zg1kMlh0rurzT2rKUyjG2mkxUoY9o7f7bHyDAFnhc7R/s320/CN%20logo.png" width="320" /></a></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.crowsnest-venice.com">www.crowsnest-venice.com</a></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: small; text-align: center;"><br /></div></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g_MuPcPqEZlgdOM1OEkbxNG5fvr3XAfCv6eBfpkmIcCa45FOo4vmKA6QxeKt23ZqjVltPc_r_IFufN2wcMKnsPQHtHnJRc0l5aHCV958TP6M6gPLexGn1MVKE1oHww33_V1CSpqxEeTF_xWWSwMIttug2RZUpXM74clhy66wedOoPZqP9dUYW-jv/s649/CN%20Filet%20Mignon%20with%20GG%20sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="432" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g_MuPcPqEZlgdOM1OEkbxNG5fvr3XAfCv6eBfpkmIcCa45FOo4vmKA6QxeKt23ZqjVltPc_r_IFufN2wcMKnsPQHtHnJRc0l5aHCV958TP6M6gPLexGn1MVKE1oHww33_V1CSpqxEeTF_xWWSwMIttug2RZUpXM74clhy66wedOoPZqP9dUYW-jv/w426-h640/CN%20Filet%20Mignon%20with%20GG%20sauce.jpg" width="426" /></a></div><br /></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><div><b>Gunther Gebel-Williams Sauce</b></div><div><i>Makes 6 cups</i></div><div><span style="font-size: x-small;">Recipe courtesy of Gunther Gebel-Williams</span></div><div><br /></div><div>1 medium onion, thinly sliced</div><div>1 tbsp olive oil</div><div>4 oz scotch</div><div>1 cup soy sauce</div><div>3 cups water</div><div>2 oz brown sugar</div><div>2 oz Dijon mustard</div><div>1 oz Worcestershire sauce</div><div><br /></div><div><br /></div><div>Sauté the onions in oil until soft. Carefully add the scotch - to avoid flame - to the sautéed onions and boil for 2 minutes. Add the remaining ingredients and whisk well. Bring up to strong simmer and it will be ready to serve with Filet Mignon or let cool and store up to 2 weeks in the refrigerator, or freeze.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaejDNC5M4-4koJkWF0YXKyQnbCu-U-Xz42en5Nu0bkVvtQAlJlD29sJyLrAQAny6cxLL0O8vW6-1MbA9zGUuImCzesugAqfoXec2PBzm2sshAnye5egJVZ2Wccp-iCcNnoVW4_hcDigsUDyknEu8PTd71AeLvBKC7a33_jmnmw3e1cF9YprcjlDV/s577/Gunther.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="577" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaejDNC5M4-4koJkWF0YXKyQnbCu-U-Xz42en5Nu0bkVvtQAlJlD29sJyLrAQAny6cxLL0O8vW6-1MbA9zGUuImCzesugAqfoXec2PBzm2sshAnye5egJVZ2Wccp-iCcNnoVW4_hcDigsUDyknEu8PTd71AeLvBKC7a33_jmnmw3e1cF9YprcjlDV/s16000/Gunther.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>‘Gunther’s Sauce’ is from the Famed Ringling Brothers Lion Tamer Gunther Gebel-William's own recipe, who was a Venice resident for many years</i></span></div><div><br /></div><div><br /></div><div> </div><div><br /></div></span></div><div><span style="font-family: verdana;"><br /></span></div><p><br /></p>lesliehttp://www.blogger.com/profile/09959514229511552935noreply@blogger.com0