The Crab & Fin: A St Armands Circle Landmark

With its 34-year history and inviting sidewalk tables overlooking Longboat Key's upscale St Armand's Circle, it’s no wonder The Crab & Fin is such a popular destination for locals and snowbirds alike. A trip to Longboat Key for me is never complete without the requisite shopping excursion around the 'Circle' and securing one of the highly desirable outdoor tables under the awnings of The Crab & Fin, within earshot of the talented local pianist who bewitches patrons everyday with his 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.

The Crab & Fin's lunch menu 

White Sangria

Margarita

Crab and Fin Yellowfin Tuna Tartare with spicy aioli, avocado and crispy angelhair vermicelli

Hearts of Romaine Wedge Salad with chill grilled chicken breast, applewood smoked bacon, oven dried cherry tomatoes, pickled red onion, bleu cheese and aged balsamic drizzle

Soft Shell Crab Po Boy

Chilled chocolate dipped fresh Florida pineapple

crabfinrestaurant.com

The Bijou Café: A Culinary Gem in Old Sarasota

Nestled on the quiet corner of Pineapple and First, The Bijou is one of Sarasota's prettiest restaurants, with a small beautifully landscaped courtyard in the front that beckons with twinkle lights in the evening. Lovely inside and out, the cuisine is even more enticing, and the service — knowledgable and friendly. With an emphasis on fresh local produce and sustainable seafood, The Bijou's seasonally changing menu reflects chef Jean-Pierre Knagg's South African and French heritage. Chef Knaggs grew up with the culinary influences of a French mother and South African father. Both home cooks, his parents prepared “simple but great food,” which led to his early interest in cuisine. Zagat has continually named The Bijou Café as one of the top restaurants in America, but it's also a lovely spot to enjoy a relaxing lunch in the cozy outdoor courtyard. Popular favourites on the menu include their signature Bijou Burgers, a blend of ground brisket and chuck, chargrilled and topped with a choice of cheese, served with Caesar salad or pommes frites, Wild Mushroom & Gruyère Grilled Cheese on semolina bread or their famous Crab Cakes, pan-fried and served with a Creole remoulade. One of my favourites is the Shrimp & Crab Bisque with cognac, sherry, baby shrimp, blue crab and cream. Exquisitely rich, thick and velvety with a hint of cayenne, I knew from the first spoonful that it was the best bisque I'd ever tasted.

Bijou's sensational lunch menu

Warm and squishy house baked bread

A bowl of whipped butter

A lovely glass of chilled Muscadet

Shrimp and Crab Bisque with garnish of fresh crab 

New England Clam Chowder

The Bijou Café's Duck Quesadilla with black bean salsa, goat cheese and crème fraîche

Crab Cakes made with lump crab, pan fried and served with Creole remoulade and pommes frites

The famous Bijou Burger made with a special blend of ground brisket and chuck, char-grilled and topped with gruyere cheese and served with pommes frites

Housemade chocolate truffles served on a chilled plate with berry coulis

www.bijoucafe.net

Roasted Butternut Squash Soup
Serves 6
Recipe courtesy chef Jean-Pierre Knagg

2 large butternut squashes, about 1 1/2 to 2-pounds each
6 tbsp unsalted butter
2 yellow onions, chopped
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock, or canned broth
1/2 cup crème fraiche
Salt and freshly ground pepper, to taste
Ground nutmeg, to taste 
Pinch of sugar 


Preheat the oven to 400°F, and prick each squash with the tip of a knife. Place the whole squashes on a baking sheet and roast until a knife penetrates the skin easily, about an hour. Remove the squash from the oven and, when they're cool enough to handle, cut them in half lengthwise and discard the seeds and fibres. Scoop the pulp into a bowl and set aside.

In a saucepan over low heat, melt the butter. Add the onions and half of the sage. Cook while stirring occasionally, until the onions are tender and translucent, about 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavours. Remove from heat.

Working in batches, purée the soup in a blender or food processor, and return it to a clean saucepan. Alternatively, pass the soup through a food mill placed over the pan. Reheat gently over medium-low heat, and season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg does not give the proper flavour balance, add a pinch of sugar. To serve, ladle into warm bowls and garnish with whipped crème fraiche and the remaining sage.



Char-Grilled New York Strip with Blue Cheese Butter
Serves 4
Recipe courtesy chef Jean-Pierre Knagg

4 New York strip steaks, about 1 1/2 inches thick
2 tsp Kosher salt
Freshly ground pepper

Blue Cheese Butter:
2 sticks unsalted butter, softened
1 cup quality crumbled blue cheese, such as Point Reyes
2 tsp chopped fresh thyme
1/4 cup chopped fresh flat leaf parsley
1 tbsp Dijon-style mustard
1 tsp fresh lemon juice
1 tsp kosher salt
Freshly ground pepper


Remove the steaks from refrigerator about 45 minutes before grilling. Combine all of the flavoured butter ingredients in a food processor and pulse until thoroughly combined, and adjust the seasoning to taste. Heat an outdoor grill to high and oil the grates. Season the steaks with salt and pepper and grill until nicely charred, about 6 minutes. Flip and continue to grill until desired doneness, about 4 more minutes for medium-rare. Serve topped with blue cheese butter.

The Mar Vista: Dockside Dining on Longboat Key

Arrive by boat and moor at one of Mar Vista's private docks, and enjoy fresh Florida seafood, Grouper Sandwiches and cool sangria on one of the coveted tables on the beach overlooking picturesque Sarasota Bay. Located at the north end of Longboat Key in the heart of historic Longboat Village, Mar Vista Dockside Restaurant and Pub was originally built in 1912, but was spared when a hurricane in 1921 wiped out large chunks of the Island, and as a consequence, this old Florida-style restaurant is considered one of the twelve oldest surviving structures on Longboat Key. Known more familiarly by locals as 'The Pub', Mar Vista is owned by Chiles Restaurant Group, which also owns the Beach House Restaurant on Bradenton Beach and the Sandbar Restaurant on Anna Maria. The menus at each of the restaurants are pretty much the same, serving a vast array of fresh seafood, sandwiches and salads, but one feature in which they all excel are their sensational waterfront locations and spectacular views. Everything just tastes better when you can squish your toes in powdery fine white sand, soak up the sun and become mesmerized by the bright blue water. A tall glass of white sangria doesn't hurt either.

Beachside dining overlooking Sarasota Bay and Mar Vista's 150 year old Buttonwood trees

The fish points the way to beachside dining

Mar Vistas fish and seafood lovers menu

With temperatures hovering over 90°F, a mint muddled Mojito hots the spot...

That and an Iced Tea!

Florida Stone Crab with mustard mayonnaise and lemon

Fish Tacos with flat grilled flounder, Asian style slaw, cilantro and purple onions

Blackened Flounder Sandwich with crispy fries

The Mar Vista Burger - 1⁄2-pound of grilled Angus beef topped with swiss cheese, 

tomato, lettuce and a pickle served with crisp potato fries and mayonnaise

marvista.groupersandwich.com

Beach Bistro: Superb Gulf Coast Cuisine

For 28 years, Sean Murphy has owned one of the best restaurants in Florida — Beach Bistro. Tucked away in a quaint old hotel overlooking the sandy beach of Anna Maria Island, it's won just about every award available, having been voted one of the 'Top Restaurants in America' by Zagat, and the 'Top Restaurant in Florida', its wine list also regularly receives the Wine Spectator Award of Excellence for “one of the best wine lists in the world.” What more is there to say? Every time I'm in Longboat Key, making a culinary pilgrimage to Beach Bistro is always one of the highlights of my trip. Sean’s ambition has been the same throughout the Bistro’s history — to provide his guests with one of the best dining experiences that they've ever had, and he's definitely succeeding, reflected in all of the glowing accolades that Beach Bistro consistently receives, and his dedicated following that return over and over again. 

Amuse-Bouche of 'Helluva' Tomato Soup and grilled focaccia with pesto, tapenade and roasted peppers

Chris, the sommelier at Beach Bistro

Beach Bistro menu

Water is artfully served with sprig of rosemary and lemon

Cesaer Salad with extra "fishies"

Seared diver scallops in our famous Bouillabaisse broth. Finished with sweet cream and curry

Nova Scotia Smoked Salmon by Willie Krauch’s smokehouse in Tangier, Nova Scotia, on parade with capers, domestic caviars and Key lime crème fraiche

Smoked Salmon "Rose" with creme fraiche and caviar

Beach Bistro's signature Bouillabaise

The Bouillabaise is served with rouille and crisp toasts

Braised Duckling Confit garnished with roasted fruit kissed with island honey, and pepper cream sauces

Thai Bouillabaise

www.beachbistro.com

The Famous Beach Bistro Bouillabaisse
Serves 6-8
Courtesy of Sean Murphy, Beach Bistro

6 tbsp extra virgin olive oil
2 cloves garlic, minced
½ cup finely chopped onion
1 cup finely chopped celery
1 leek, white parts only, finely chopped
2 tbsp shrimp or crab base
1 tbsp dried tarragon
1 tbsp fennel seed
2 cups white wine
¼ cup pernod
1 quart seafood stock (can substitute clam juice)
2 cups tomato juice
1 tbsp tomato puree
1 dash Tabasco
3 medium tomatoes peeled, seeded, and roughly chopped
1 pinch of saffron
3 pounds firm-fleshed fish — ask your fishmonger to make a recommendation
14-18 jumbo shrimp
2 lobster tails
2 dozen mussels, bearded and cleaned
2 dozen littleneck or sweet clams, well cleaned
8 ounces cleaned, sliced calamari tubes and tentacles


Heat a heavy bottom stockpot over high heat. Add the oil and garlic. Sauté the garlic for 5 minutes and then add the onion, leek, and celery. Stir the vegetables well to prevent burning and allow to cook for an additional 3 to 4 minutes, or until translucent. Next add the shrimp or crab base, dried herbs, white wine, and Pernod, bring to a simmer and allow to reduce for 5 minutes. Add seafood stock (can substitute clam juice), tomato juice, tomato puree, Tabasco, tomatoes, and saffron and bring to a boil, reduce heat and simmer for 10 minutes.

Add all the seafood and cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Taste and adjust seasoning. Serve with a dollop of aioli and toasted French bread. Garnish with a sprig of fresh thyme.

The BeachHouse on Beautiful Anna Maria Island

Located on the south end of Anna Maria Island, just west of the quaint and historic Cortez fishing village in Bradenton Beach, The BeachHouse Restaurant is the perfect place enjoy the sunset, a tropical drink and fresh Florida seafood at your own beachside table on the pristine white sand beaches of the Gulf of Mexico. Owned by the Chiles Restaurant Group, The BeachHouse is one of a family of three waterfront restaurants, each with a unique waterfront location. The BeachHouse, Sandbar and Mar Vista Dockside Pub each embody the feel of unspoiled Florida, serving fresh Florida seafood with breathtaking views of the water, and all at affordable prices.

The view of beautiful Anna Maria Beach from the BeachHouse Restaurant

BeachHouse Margarita with Tequila, Triple Sec and their signature cocktail mix

The Bahama Mamma with Coconut rum, dark and light rum, and tropical fruit juice

Latitude 44°, a heady concoction of Huckleberry vodka and pink lemonade

Crispy Calamari with spicy marinara sauce

Conch Fritters with cocktail sauce and a wedge of lemon

Fresh Char-Grilled Gulf Grouper Sandwich with tartar sauce and frites

Crispy Flounder Sandwich

A Culinary Journey: Georgia, South Carolina & Virginia

A Culinary & Cultural Journey to Florida, Georgia, South Carolina and Virginia

April 9 - May 1, 2015 

Scrumpdillyicious will be touring the verdant and scenic antebellum south with its elegant architecture, lush scenery and effortless hospitality, from the luxurious plantations, antebellum mansions, Civil War landmarks and low country cuisine of Savannah and Charleston to Virginia's historic Colonial Williamsburg and Thomas Jefferson's magnificent Monticello. Slow your pace, sip a mint julep and join me online each day as we journey from Florida's Gulf Coast to Georgia, South Carolina and Virginia, exploring the unique culture and indisputable charm of the Southern U.S., capturing all of the robust flavours, celebrated restaurants and breathtaking natural beauty of the areas lush natural landscape and rich culinary heritage, savouring low country specialties from Shrimp & Grits, She-Crab Soup, Hoppin' John, Frogmore Stew and Perlau, more lovingly known as Chicken Bog.

“If you go to Atlanta, the first question people ask you is, "What's your business?" In Macon they ask, "Where do you go to church?" In Augusta they ask your grandmother's maiden name. But in Savannah the first question people ask you is "What would you like to drink?”

 ― John Berendt, Midnight in the Garden of Good and Evil: A Savannah Story —

Pan-Seared Sea Bass & Butternut Squash Fregola

Despite its appearance, fregula is not a grain, but an ancient form of pasta from the island of Sardinia, where it's been popular since Ligurian navigators imported it from North Africa during the Middle Ages. The durum semolina pasta takes the form of tiny balls, traditionally formed by hand then dried and toasted to impart a nutty, wheaty flavour. Similar to Israeli couscous, 'Fregola Sarda' is more coarse and rough, making it flavourful and slightly chewy where couscous is light and fine. And unlike barley, rice or lentils, fregula cooks quickly and can be prepared in less than 10 minutes. Combined with a fragrant Chermoula-inspired gremolata of roasted cumin seeds, garlic, cilantro, parsley, lemon zest, smoked cayenne, paprika and olive oil, the mixture is added to caramelized butternut squash for a dramatic medley of colour, texture and flavour. Served with  pan-seared Sea Bass filets and garnished with fresh baby sprouts, this is a healthy and delicious dish anytime of the year.



Pan-Seared Sea Bass with Fregola, Butternut Squash & Pine Nuts
Serves 6

6 Sea Bass filets, about 5 oz each with skin on
1 medium butternut squash, peeled, halved and seeded
1 lb fregola sarda or Israeli couscous
2 tablespoons cumin seeds
2 medium cloves garlic
3 cups roughly chopped fresh cilantro
1 cup roughly chopped fresh parsley
1 teaspoon hot paprika
2 teaspoons smoked paprika
1/2 teaspoon cayenne
Juice and zest of 2 lemons
1 cup toasted pine nuts
Extra-virgin olive oil
Sea salt to taste
Purple radish sprouts, or similar, for garnish


Preheat the oven to 475°F. Bring a large pot of salted water to a boil. Cut the squash into a rough 3/4-inch dice and transfer to a parchment lined baking sheet. Toss with about 2 tablespoons olive oil, a generous pinch of sea salt and roast for 20-25 minutes or until tender and caramelized. Remove from the oven and allow to cool slightly. 

Cook the fregola sarda in boiling water for 10-11 minutes, or until al dente. Drain and return to the pot, then set aside and keep warm. Meanwhile, in a small sauté pan over medium heat, toast the cumin seeds for a minute or two, or until they start to make a popping sound, then transfer to a food processor. Add the garlic, a big pinch of sea salt and chopped herbs in batches, and pulse until a chunky paste forms. Add the paprika, cayenne, the zest of 1 lemon, and 4 tablespoons olive oil, and stir to combine then set aside. 

To the pot with the fregola, add the butternut squash, the juice of 2 lemons, the charmoula, and the toasted nuts. With a wooden spoon, toss gently to combine, being careful not to mash the squash, then cover and keep warm.

Season the fish with a little salt and pepper. Heat a large frying pan until very hot, then add 2 tablespoons of oil. Lay the fish fillets in the pan, skin-side down. Reduce the heat to medium, and leave the fish to cook for 3-4 minutes, undisturbed, until the flesh has cooked two-thirds of the way up and the skin is crisp and brown. Using a spatula, flip the fillets over, and cook the flesh side for about 2 minutes until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.

To serve, spoon a small mound of fregola into the middle of 6 pre-warmed dinner plates and top each with a sea bass filet, skin-side up, and garnish with purple radish sprouts.