Euphemia Haye: Thanksgiving on Longboat Key

One of the most romantic restaurants on Longboat Key, Euphemia Haye is the perfect place to celebrate American Thanksgiving. Tucked away in an historic wooden cottage behind a jungle of tropical greenery and palm trees studded in twinkle lights, Euphemia Haye also serves some of the finest cuisine on the key. Having already celebrated Canadian Thanksgiving in early October, we could hardly miss out on this iconic American holiday tradition which has less to do with pilgrims and the Mayflower, than it does provide an opportunity for us all to give thanks for what’s good in our lives, celebrate nature’s bounty, and enjoy a big meal with family and friends. Having made a reservation two months before, we eagerly anticipated Chef Ray Arpke's special Thanksgiving menu which started with his own homemade Pumpkin Rum Bisque or a Tossed Cranberry Salad and ended with a slice of his pastry chef’s luscious Pumpkin, Pecan, or Apple Walnut Crumble Pie. Offering a full à la carte menu along with two Thanksgiving Day specials including Sliced Turkey with prune stuffing and honey glazed carrots, plus Euphemia Haye's signature Roast Duck with sage stuffing and raspberry sauce, there is no finer place to celebrate life's special moments.

Napkin folded and the table beautifully set for Thanksgiving dinner

Euphemia Haye's classic homemade Banana Bread

A glass of Prosecco for a bubbly beginning to the evening

Romantic candlelight 

Chef's Paté: a mixture of duck livers, veal, mushrooms, fines herbes, and garlic served with fresh vegetables, capers, diced onions and hot toast

Euphemia Haye's Classic fresh romaine lettuce in a creamy lemon and anchovy dressing with garlic, Parmesan and homemade croutons

And for an extra special touch - plump white anchovies

A lovely 2014 Domaine des Bosquets Gigondas

Euphemia Haye's famous Roast Duckling, one of Chef Arpke's special Thanksgiving entrées

Chicken Florentine: a skinned boneless breast of chicken, lightly breaded and pan-fried, 

served on a bed of delicious creamed spinach

Steamed Broccoli

Puréed and whipped potatoes enhanced with cream and butter

Grecian lamb Shank braised in a red wine garlic sauce, enhanced with rosemary and authentic Greek seasonings, and served with puréed and whipped potatoes

Serving Thanksgiving lunch and dinner, Euphemia Haye was fully booked all day 

www.euphemiahaye.com

Chef Ray’s Sage Stuffing
Makes enough to stuff one turkey
Recipe courtesy of chef Raymond Arpke

3 cups seasoned croutons
1 1/3 cup chicken stock
1/4 tsp thyme
1 bay leaf
1 tsp rubbed sage
1 dash white pepper
1 dash cayenne
1 small onion, diced
1 stalk celery, diced
1 large egg
Butter


Combine the chicken stock, seasoning, onion, and celery in pot and bring mixture to a boil. Place the croutons in a non-reactive bowl and pour the stock mixture over them. Fold the mixtures together until they are mixed, but still have some pieces of crouton left. Fold in the egg then bake in a well-buttered dish at 350ºF until brown, about 20 minutes. Serve in a nice dish or cool for stuffing into turkey or halved ducks.

Tide Tables: Waterside Seafood in Historic Cortez

Tucked away on the southeast end of Cortez bridge in the historic fishing village of Cortez, is Tide Tables Restaurant & Marina at marker 48. Opened in 2014 by co-owners Karen Bell from A.P Bell Fish House & Star Fish Trading Company and Bobby and Gwen Woodson who were involved with the Seafood Shack, Tide Tables is full of old Florida-style charm, from the crushed-shell parking area to the open-air tiki bar and picnic tables overlooking the Intracoastal Waterway, boat docks and flock of watchful pelicans. In late 2013, Woodson and Bell were approached by the nearby trailer park's owners, who also own the land where the restaurant sits. "They knew it was a little piece of gold sitting here," Gwen said, adding that the trailer park owners were familiar with Woodson and Bell's backgrounds, so the fit was perfect. They named the restaurant Tide Tables in tribute to the unbreakable bond between the rhythm of tides and the commercial waterman’s way of life in this true piece of disappearing “Old Florida.” Settled in the 1880s, Cortez is now the last working commercial fishing village on Florida’s Gulf coast and a designated US National Historic District. 

Seated at the bar on a perfect sunny afternoon, we chose from the menu’s selection of fresh fish and seafood "that's so fresh it's barely stopped swimming." Starting with a basket of Grouper Bites served with tartar sauce and rémoulade, and a bottle of Pinot Grigio served on ice in a big rubber boot, dining at Tide Tables is causal and friendly with remarkably good food. The fresh Gulf Grouper, served fried, blackened or grilled, arrives on the docks of A.P. Bell each morning, and comes with homemade coleslaw and a choice of french fries or baked beans; the large 'Mainsail Basket' of Sea Scallops are plump and perfectly cooked; the Blackened Fish Tacos are topped with coleslaw, cheddar jack cheese and sesame ginger sauce; and the homemade Chicken and Andouille Sausage Gumbo is not to be missed. Arrive by boat or car, but get there by noon on a sunny day and let Becky take care of you with a wink, a smile and a boat load of Florida charm.

Tide Tables outdoor Tiki bar, picnic tables and seafood shack

The Tide Tables tiki bar is the place to be for a sunny weekend lunch on the water

Waterside picnic tables are great for larger groups 

Our friendly and charming server Becky

Ice cold Stella Artois beer

Fresh Jumbo Fried Florida Gulf Shrimp with cold slaw and fries

Large Grilled Sea Scallops with cole slaw and carrot salad

www.tidetablescortez.com

The Sandbar: Beachfront Dining on Anna Maria

Located on the north end of Anna Maria Island, the Sandbar Restaurant has been a popular favourite among locals and visitors for decades, known for its fresh Florida seafood and sensational views overlooking the white sand beaches by the Gulf of Mexico. The tradition of entertainment and relaxation at the Sandbar dates back to 1911, a time when Anna Maria was only accessible by boat. Many people came from Tampa, landing on the bay side and making the short hike to "The Pavilion," a favoured meeting place and the site on which the Sandbar Restaurant now sits. Now owned by the Chiles Restaurant Group, it is one of a family of three waterfront restaurants, each with a unique beachside feel: The BeachHouse, Sandbar and Mar Vista Dockside Pub, each having a casual laid-back atmosphere, serving fresh Florida seafood with breathtaking views of the water, and all at affordable prices. Great for lunch, Sunday brunch or arrive for dinner and enjoy spectacular sunsets over the Gulf of Mexico.

View from the Sandbar Restaurant overlooking the beach and Gulf of Mexico

A welcome cold Stella Artois beer on a hot sunny day

Caesar Salad with grilled salmon

Grouper Fish Taco topped with lime crema, cole slaw, baby cilantro and served with grilled zucchini

Sandbar Key Lime Pie

sandbar.groupersandwich.com

Sandbar Red Curry Scallops

Serves 4

Recipe courtesy of The Sandbar

1 to 1 1/2 tbsp olive oil

32 large sea scallops

Flour to dust scallops

4 tsp toasted coconut

1 oz micro Thai basil 

Red curry glaze:

1/2 cup pineapple juice

1/2 cup cream of coconut 

3 oz curry paste

2 oz miso

In medium bowl combine each of the curry ingredients and whisk until well combined. Transfer to a saucepan and heat just prior to serving. Heat a large sauté pan and add oil. When oil is hot, lightly dust scallops in flour and carefully add to pan, cooking in batches if necessary. Sear both sides of the scallops until golden brown, about 2 minutes each side. Divide the scallops among warm serving plates and top with warmed red curry glaze to taste. Garnish each serving with toasted coconut and basil. 

Shore Diner: Creative Florida Coastal Cuisine

Shore Diner is the creation of longtime Sarasota restaurateur Mark Caragiulo and partner Tom Leonard, whose previous triumphs include the wildly popular Owen’s Fish Camp and Nancy’s Bar-B-Q, both in the historic Burns Square district, plus the highly anticipated new Shore on Longboat Key on the spectacular waterfront location of Moore’s Stone Crab. Perched above the luxury surf-retail store located below the restaurant, also called Shore, the sleek, bright modern space makes a bold architectural statement, with lots of natural wood, stone and two 'living walls' — vertical gardens that frame the end walls of the open-air terrace. Opened in 2012, the menu focuses on Florida-inspired coastal cuisine using locally sourced farm produce plus baby lettuces, tomatoes, radishes and beets grown in the raised kitchen gardens on the roof of the restaurant. The interior of Shore is stunning, with outdoor seating overlooking St Armands Circle, and a large, high-ceilinged main dining room with handsome long bar and enclosed patio with a retractable roof for stargazing on fine Florida evenings. But it's not just the good looks that attract diners. Shore's inspired menu of creative coastal cuisine showcases sensational dishes such as Key West Shrimp and Scallop Risotto, Lump Blue Crab Cakes, Lobster Sliders, Fish Tacos and their sensational Lobster, Shrimp & Crab Cobb Salad with avocado, bacon, egg and chopped romaine lettuce with a yuzu-tarragon vinaigrette. Happy hour runs from 3:00-6:00pm and features six small plates and six cocktail specials for just $6 each, including Shore's popular 'Tequila Mockingbird', and bartender Mike Yoder with his 'Nice Guy Mike's Barrel Aged Cocktails' — it's a "shore" thing on St Armands!

Overlooking St Armands Circle, Shore is a bright modern space with lots of natural wood, stone and two 'living walls' — vertical gardens that frame the end walls of the open-air terrace

View from Shore overlooking St Armands Circle

Opened in 2012, the menu focuses on Florida-inspired coastal cuisine using locally sourced farm produce 

A lovely glass of Gavi di Gavi and Argentinian Malbec from Mendoza

Blue Lump Crab cake salad served with Butter Lettuce, Avocado Miso Ginger Aioli and Grilled Corn Vinaigrette

Lobster, Shrimp and Crab Cobb Salad with Avocado, Bacon, Egg, Tomato and Arugula with Meyer Lemon Vinaigrette

shorebrand.com/pages/sarasota-shore-restaurant

Roast Corvina with Puree of Carrot, Ginger, Basil and Lemon Air 
Serves 4
Recipe courtesy of Chef Mark Traugutt

4 6-ounce portions of corvina
2 tbsp flour
2 tbsp vegetable oil
12 oz diced carrot
1/2 cup diced leek
1 small piece grated ginger
1 stalk diced celery
1/4 cup diced shallot
3 cups chicken stock
1/4 tsp agar agar or powdered gelatin
Zest of 1 lemon
Juice of 1 lemon
1/2 cup basil leaves
1 cup heavy cream
Sea salt
Fresh ground pepper


Preheat oven to 350°F. In a small pots add the oil over medium heat and sauté the leek, ginger, shallot
and celery until opaque. Add 2 cups of chicken stock to leek mixture and bring to a simmer. Add the carrot to the mixture and simmer for about 20 minutes, or until the carrots are soft. Take off the heat and transfer the mixture to a food processor and pulse until blended. Strain the mixture, then add 1/4 cup of heavy cream and salt and pepper to taste. Set aside.

In another small pot bring 1 cup of chicken stock to a simmer with 1/4 cup of heavy cream, lemon zest and lemon juice. When mixture comes to a simmer, turn off the heat, add the basil, season with salt and pepper and let rest for 20 minutes.

Pat the skin side portion of your fish with paper towels until dry. In a sauté pan heat 1 tablespoon oil over medium-high heat until you see light wisps of smoke. Coat the skin of the corvina with
the flour and set the fish in the pan skin side down for 2-4 minutes, until it's crispy. Turn the fish over and place the pan in the oven for 10 minutes.

While the fish is in the oven, take the basil cream mixture and add the agar agar or gelatin. Use a hand blender or whisk to blend the mixture until it creates bubbles or foam. Place some of the carrot puree on a plate and top with corvina. Use a spoon to carefully scoop out foam from the basil cream and place on top of the fish.

Walt's Fish Market & Tiki Bar: A Taste of Old Florida

A Sarasota institution, Walt's has been run by the same family for almost a century and using the same local fishermen for almost as long. Walt’s boasts Sarasota’s best-known fish market, frequented by visitors and local chefs alike. There’s something for everyone at Walt’s, from the unique mobile raw bar fashioned from an old fishing boat to the Native American thatched-roof Chickee Bar. Brett Wallin, stays true to his family’s philosophy and legacy. Part owner of Walt’s Fish Market and Restaurant, Wallin represents the fourth generation of a family steeped rich in Sarasota seafood history, begun by his great-grandfather Claus, who arrived in Sarasota in 1918 as a roustabout with the Ringling Circus. Claus Wallin quickly developed a love of fishing, a passion inherited by Brett’s grandfather Walt, who passed it down to Brett’s father Tom. The passion lives on in Brett. Local knowledge, a strong presence on the water, and good relations with fellow local fishermen allow Wallin to keep close tabs not only on what is in season, but on what is abundant and available. 

He spends a minimum of four days on the water during the season, and when time permits, is on the water at every opportunity. “You get to bring a variety of species to your own market,” he says proudly. Just this week, he caught flounder, pompano, sand perch, mullet, blue crab, and stone crab. Each guest is greeted at Walt's with a complimentary cup of delicious smoked mullet dip with saltines to get them started, as they look over the fabulous menu with appetizers such as conch fritters, wild gator bites, oysters, clams, mussels, and ceviche, and an extensive selection sandwiches, soups, salads, and house specialities. There's even an option for local fishermen to catch and bring in their own fish, and have Walt's cook it any way thy like — grilled, blackened, broiled or fried. Fun, friendly and easy-going, Walt's serves great fish and seafood everyday that's so fresh "The Fish We Sell Today Slept in the Gulf Last Night!"

Walt's wall of mounted locally caught fish

Walt's menu of local fish and seafood "right from the boats"

Cold Stella and an iced glass

Lovely Smoked Mullet Spread

Bahamian-style Conch Fritters with chipotle mayonnaise

Grilled Grouper Sandwich 

Walt's Fish & Chips with Florida caught flounder, french fries and cole slaw

www.waltsfishmarketrestaurant.com

Pompano with Costa Rican Coconut Lime Sauce

Serves 4

Recipe courtesy of Walt’s Fish Market and Restaurant

4 8-oz fillets fresh Pompano 

Sea salt to taste

Fresh cracked pepper, to taste

2 tsp extra-virgin olive oil

2 tbsp ginger, minced

1 clove garlic, minced

1 can of coconut milk

1/2 cup heavy cream

Juice of 1 lime

2 tsp sugar

2 tsp salt

3 tsp minced lemongrass or lemongrass paste

2 tbsp extra-virgin olive oil

Unsweetened coconut flakes, toasted for garnish

Season fish with sea salt and pepper to taste, then set aside. Add the olive oil to a sauté pan and heat. Add the ginger and garlic and sauté until fragrant but not brown. Stir in the coconut milk, bring to boil, and then reduce to a simmer, allowing it to cook for 2 to 4 minutes.

In separate bowl combine heavy cream, lime juice, salt, and sugar. Whisk this into the coconut milk mixture along with the lemongrass. Reduce on low heat for about 5 minutes, while preparing the fish.

Heat 2 tablespoons olive oil in a skillet on medium high heat, then add the fish, browning it for 1 to 2 minutes on each side. Drain the oil from the pan and pour coconut lime sauce over top of fish and bring to a good serving temperature while plating the sides.

Just before serving, place the generously sauced fish on plate. Garnish with toasted coconut flakes, if desired. Enjoy. Best accompanied with sautéed market fresh vegetables and seasoned brown and jasmine rice.