Taverna Toscana: Modern Italian with Fabio Viviani

Before attaching his byline to more than 60 restaurants in America, Chef Fabio Viviani was a successful Florentine restaurateur and a Top Chef competitor. While he didn’t win the top prize, he did earn a badge that foreshadowed his meteoric success — Fan Favourite. Viviani admits that he didn’t enter the culinary world at age 11 in his native Florence, Italy, because he was especially passionate about cooking. “I just found a job in a bakery, baking pies, making bread. I took it to make a little money for myself and to help the family,” he says. “If I would have found a plumbing job, I would have been a plumber.” 

Taverna Toscana, his Bradenton outpost, opened in May 2024 and nestled in a beautiful space owned by SUNZ Insurance, the restaurants was developed in partnership with Bradenton entrepreneur Steve Herrig and BABB Hospitality. Hues of gold, burgundy and green adorn the floors with geometric tiles, the banquettes in colourful fabrics and the walls. Much like Tuscan cuisine, the room is inviting and full of interesting details. The menu, expertly executed by Executive Chef Clay Thompson, pays homage to Italian traditions while ushering in modern takes on regional standards. Dining with good friends after a day of golf, they introduced us to their local Taverna Toscana.

Chef Fabio Vivani

Warm Pecorino Parker Rolls with toasted sesame seeds, olive oil, salted honey butter and chives

Bite size portion of Parker Roll with honey butter

Roasted Beet Salad

Caesar Salad with oven roasted tomatoes and Parmesan croutons

Our server Taylor

Antinori Supertuscan by Il Bruciato 

Rich and full flavoured

Truffle Mushroom Roman Pizza with Woodland Mushrooms, Truffle Cream, 

Mozzarella and Crispy Rosemary

Grilled Octopus with crispy marble potatoes, shaved shallots,

celery and charred lemon sauce

Fabio's Wagyu Meatball with whipped Ricotta, Tomato Suga, Basil, Olive Oil and Crostini

Shrimp Fra Davalo with Bucatini

Tiramisu

tavernatoscana.com

Fabio's Wagyu Meatballs

Makes 2 large meatballs

Recipe courtesy of chef Fabio Vivani

Wagyu Beef Meatballs:

1 lb Ground Wagyu Beef

1/2 cup finely chopped onion

1 tbsp minced garlic

1/2 cup grated parmesan cheese + 2 tbsp, divided

1/2 lb ricotta + 2 tbsp, divided

1 cup chopped basil, with stems removed + leaves for garnish

1 large egg

3/4 cup Panko

3/4 cup whole milk

Kosher salt and cracked black pepper to taste

Tomato Sauce:

2 tbsp cooking oil

2 28 oz. cans San Marzano crushed tomatoes

2 tbsp tomato paste

1 tbsp sugar

3 cloves garlic, peeled and finely sliced

2 tbsp extra virgin olive oil

Salt and pepper to taste

Add the cooking oil, salt, pepper and garlic in large pot. Cook until the garlic is golden brown and add in tomatoes. Cook on high until the sauce begins to boil then reduce to medium heat and continue to stir. Remove from heat and add the tomato paste, sugar, olive oil and basil, taste and add additional salt and pepper if needed. Keep warm until required.

Combine the panko and milk in a small bowl and saturate well. In a large metal bowl, add the ground wagyu, onions, garlic, saturated panko, egg, basil and ricotta and mix well with hands then add the parmesan and ricotta. Form the mixture into large meatballs and set on cooking sheet, then refrigerate for 1 hour. Preheat the oven to 350°F. Bake the meatballs for 15 minutes until cooked through, although the internal temperature should read at least 165°F. Place the meatballs in the tomato sauce and simmer on low heat for another 30 minutes.

To serve, transfer the sauce to 2 warmed plates, and place a meatball on top of each. Garnish with parmesan cheese, a dollop of ricotta, and garnish with basil leaves. Serve immediately.

Fabio'a Short Rib Lasagna

Serves 8

Recipe courtesy of chef Fabio Vivani

For the Short Rib Braise:

4 lbs short rib meat, removed from the bone, and diced 1/2-inch thick

4 garlic cloves, minced

1 tbsp sage, chopped

1/2 cup tomato paste

3 quarts beef broth

2 tbsp olive oil

2 onions, cut into small dice

1 tbsp rosemary, chopped

5 bay leaves

2 cups red wine

For the Bechamel:

1 whole nutmeg, freshly grated

1/4 lb unsalted butter

1 cup Montasio cheese

1 quart whole milk

2 bay leaves

1/4 lb all-purpose flour

salt and pepper

1 lb grated Grana Padano

3-4 boxes lasagna pasta, cooked

For the Bolognese:

Preheat the oven to 300°F. In a large pot, cook the short ribs over high heat until browned, ensuring to cook in small batches to let the meat brown instead of steam.

Remove the browned ribs to a plate, then set aside. Using the fat rendered from the short ribs, sauté the onions until translucent. Add the garlic and cook for two additional minutes. Add bay leaves, rosemary, and sage, then cook for a minute. Add the tomato paste and cook for another four minutes. Add the red wine and reduce by 3/4. Add the short ribs back into the pot with any saved juices. Cover with aluminum foil and bake for two hours. Remove from the oven and let cool to room temperature.

For the Bechamel: 

In a pot, slowly bring the whole milk, bay leaf, and grated nutmeg to a simmer. In another big pot, melt the butter over medium heat. Once the butter has melted, add the flour and stir to make a roux. While whisking, slowly pour in the milk.

Add the Montasio cheese and whisk slowly until thickened. Once thick, keep cooking over low heat for 10 minutes. Turn off the heat and let cool to room temperature.

To Build the Lasagna:

In an 8×16-inch dish, begin the layering process by covering the bottom of the dish with a thin layer of Bechamel. Top with lasagna sheets, but be careful not to overlap them too much.Add a layer of the short rib mixture, then top with a layer of Bechamel. Add a cup of Grana Padano. Begin the layering process again until the lasagna is level with the top of the dish. Finish the lasagna with the same layering, but leave off the pasta. Cover with aluminum foil and bake at 400 degrees for 45 minutes. Remove the foil and cook for another 15 minutes to brown the cheese. Allow to rest for 10 minutes before serving.

The Michael Ross '4': Jazz Club Sarasota

With each composition and performance, Jazz musician Michael Ross invites audiences onto his musical voyage. Performed at the modern Unitarian Universalist Church in Sarasota, a popular venue for the Jazz Club of Sarasota, we arrived for Ross's 'All About Jazz' on a sunny Friday afternoon for 'Jazz at 2' with Pablo Arencibia on piano, Phil Magallanes on electric guitar, and Walt Hubbard on drums, for a sensational afternoon of inspired jazz. Dedicated since 1980 to preserving and promoting jazz, The Jazz Club of Sarasota is one of the largest and most active jazz organizations in the United States. The Jazz Club of Sarasota began as the brainstorm of Hal Davis, who retired to Sarasota in 1978 with his wife Evelyn. 

Hal was president of a Manhattan advertising agency and began his P.R. career in the publicity department of CBS. He handled top talent like the big bands of the era and managed Benny Goodman’s tours of Asia, Europe and the Soviet Union. When he came to Sarasota, he saw that there was an orchestra, opera and theatre, but something was missing – Jazz. So he and Evelyn invited people over to listen to music in their Pelican Cove apartment – and that’s how it started! 

Phil Magallanes on electric guitar

Jazz at 2 with Michael Ross '4'

Hal Davis died in 1996, pictured with his wife Evelyn

jazzclubsarasota.org

Nobu Toronto: A Special Birthday Dinner

Defined by the inspired flavours, innovative dishes and timelesss sophistication mastered by Chef Nobu Matsuhisa, Nobu opened to great fanfare in Toronto in August 2024, with executive chef Alex Tzatzos, a Nobu alumnus who previously led the kitchen at Nobu London Old Park Lane, and head sushi chef Samuel Leung at the helm. Inside, the 10,000-square-foot two-storey space designed by Toronto interior designer Alessandro Munge of Studio Munge, the 140-seat dining room, designed to resemble an Edo-era Japanese courtyard, unfurls around an illuminated porcelain-and-brass ginkgo sculpture by Andreea Braescu. Circular blond elm beams, featuring intricate Japanese joinery, ripple around the art piece. The space is breathtaking. Having dined at Nobu Tokyo, and fallen in love with his Wagyu Beef Mini Gyozas and mouthwateringly delicious sushi and sashimi omakase, we arrived for my husband's special birthday dinner at Canada's first flagship location on Mercer Street, and eagerly awaited sampling Nobu's signature dishes. Surprisingly there was no significant Sake menu so we had to make do with a bottle of champagne! The Black Cod, Tempura Shrimp and Wagyu Dumplings were sensational and worth a return trip to Nobu.

The stylish bar on the main floor of Nobu Toronto

Nobu Old Fashioned with Kuromitsu, a Japanese sugar syrup

Haku Vodka Martini with olives for the Birthday boy

The ascending staircase from the bar up to Nobu 

Nobu Sushi Bar

Banquette seating in the dining room at Nobu

Rock Shrimp Tempura with spicy creamy sauce

Wagyu Dumplings with spicy ponzu

Nobu's signature Miso-Marinated Black Cod with delectable, caramelized crust and rich buttery interior

O-Toro Sushi, Salmon and Hamachi Nigiri Sushi, Spicy Tuna Sushi Maki and 

House Special Sushi Maki with tuna, salmon, yellowtail, white fish, snow crab, smelt egg, 

scallion, avocado and daikon

The chefs Special Sushi Maki 

A slice Nobu Soba Cha Brownie for my husbands Birthday "Cake"

www.noburestaurants.com/toronto

Rock Shrimp Tempura with Creamy Spicy Sauce

Serves 4-6

Recipe courtesy of Nobu Matsuhisa

Creamy Spicy Sauce:

1 egg yolk

1/2 tsp sea salt

1/2 tsp white pepper

1 tsp rice vinegar

6 1/2 tbsp grapeseed oil, or other mildly flavoured oil

2 tsp chilli garlic sauce, such as Toban Djan

Tempura Batter:

2 egg yolks

1/2 cup iced water

1 cup all-purpose flour

Rock Shrimp:

1 1/2 lb rock shrimp, or large shrimp cut into bite-sized pieces

2 tbsp Yuzu juice or lemon juice

1/4 cup ponzu, in a small dipping cup and set aside

Salad leaves, mixed for serving

Vegetable oil for deep frying

For the sauce, begin with whisking together the egg yolk in a small bowl. Add the sea salt, pepper and vinegar and very gradually whisk in the grapeseed oil, little by little to create an emulsion. Lastly, stir in in chilli garlic sauce. 

Prepare the shrimp by removing the heads from the bodies and peeling the shell from the tails. Cut a small incision along the back of each and remove the dark vein or intestinal tract. Rinse under cold running water and drain. Heat a medium to large pan of oil (3 to 4 inches deep) at 350°F.

To make the tempura batter, mix the ice-cold water and the egg yolk in a mixing bowl, using a pair of chopsticks. Then add the flour, a little at a time, mixing it in with the chopsticks until it is all incorporated. Don't overwork it, or the batter will become heavy, so aim for a loose batter that still has a few little lumps of unmixed flour.

One at a time, dip the shrimp into the cold tempura batter, then let any excess batter runoff. Then, Gently place each piece of shrimp in the hot cooking oil and fry for 1 to 2 minutes, until lightly golden coloured and crisp. Transfer with a slotted spoon to paper towels to drain. Once all the shrimps are cooked, place them on the salad leaves and sprinkle with snipped chives. Serve with a bowl of spicy cream sauce and small cup of ponzu, for dipping.

Lila: Inspired Plant-Based Organic Cuisine

 

One of my favourite restaurants in Sarasota is 'Lila', an inspired plant-based restaurant from chef Ryan Boeve who has recently partnered with Mark Baldwin of Baldwin Construction, the builder and designer of Lila, to create Lucile Pizza & Wine Bar. 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, innovative exciting vegetarian cuisine, and a new menu every month, Lila creates culinary magic each and every time.

Lila's plant-based vegan menu

Fresh flowers on each table at Lila

Cutlery on a dishtowel-style napkin

Glass of Prosecco from the Veneto

Grilled Tofu with Lila’s Dragon Sauce, Chinese Mustard and Cilantro Sauce

garnished with diced scallions

Lila's soups are always sensational, such like this Red Lentil Soup garnished with green onions

Roast Beetroot Salad with Arugula, Goat Cheese, Candied Walnuts and Balsamic Vinaigrette 

Macro Bowl with Chickpeas, Brown Rice, Sauerkraut, Avocado, Carrot, Cucumber, Almonds and Kale

www.lilasrq.com

Vegan & Gluten-Free Apple Tart

Makes eight 4-inch tarts

Recipe inspired by tart made by Arthur Lopes 

5 Granny Smith apples, peeled

Apricot glaze

Coconut oil

For the crust:

4 cups almond flour

1 tsp baking powder

1/2 cup coconut oil, melted

6 tbsp coconut milk

1 tbsp vanilla extract

For the almond-rum butter:

1/2 lb vegan butter

1 cup granulated sugar

4 tbsp ground flaxseed

3/4 cup filtered water

3/4 cup dark rum

4 tbsp almond extract

4 1/2 cups almond flour

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.

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.

Greek Zucchini Fritters with Feta & Dill

 

Also known as Kolokithokeftedes, Greek Zucchini Fritters are a popular Greek meze, and when topped with a dollop of thick and creamy tzatziki, are a wonderfully delicious appetizer or side dish. These Zucchini Fritters with Feta and Dill are incredibly easy to make but the key is to squeeze out as much water as possible from the grated zucchini so that they produce a good crisp crust. Simply grate them, wrap them in paper towel and let it do the work of pulling out the extra moisture. Give the grated zucchini one final squeeze, mix it with the fresh dill, mint, feta, chopped green onions, lemon zest, ground cumin, beaten egg and bind with flour and panko crumbs, then simply spoon into small patties and pan fry. It's that easy. The zingy combination of feta, fresh dill and mint make these fritters amazingly addictive, so better to make more than you think you'll need, for they'll be gone in no time.

Greek Zucchini Fritters with Feta and Dill

Makes 16-20 fritters

2 medium zucchini


1/2 cup feta cheese, crumbled


4 green onions, green and white parts, finely sliced


3 tbsp fresh mint, finely chopped


1/2 cup fresh dill, finely chopped


Grated zest of 1 lemon

1 tbsp ground cumin

1 large egg
, beaten

1/2 cup flour


3 tbsp Panko bread crumbs


1 tsp salt


1/4 cup vegetable oil, for frying

3 cups tzatziki sauce, for serving

Wash the zucchini. With the skins on, grate them using the coarse side of a grater, then using your hands, squeeze out as much water as possible. Follow by placing the grated zucchini in a dry tea towel and press out as much water as you can. The towel will become very wet. Transfer to another tea towel and wrapping tightly, press down to release more water then leave for an hour. 

Place the grated zucchini in a bowl with the dill, mint, lemon zest, cumin, feta and green onions and mix well with a fork. Stir in the lightly beaten egg then add the flour and panko. The mixture needs to bind, so a little more flour may be needed depending on how much liquid was squeezed out of the zucchini. 

Pour enough vegetable oil to cover the bottom of a large non-stick pan, and set on medium heat. When the oil is shimmering, spoon dollops of zucchini mixture into small patties and cook until nicely brown and golden, about 3-4 minutes for side, then remove the fritters and place on paper towel to remove some of the excess oil. To serve, arrange the fritters on a warm pate and garnish with a sprinkle of dill and a curl or two of lemon zest. Serve warm with tzatziki sauce at the side. Yum-yum.

2025 Oscars with Wolfgang Puck Culinary Classics

 

It's time again for the most glamorous award show of the year, the Oscars, and comedian and former late-night host Conan O'Brien will be hosting the 2025 Oscar awards for the first time. In a joint statement from the Academy CEO, Bill Kramer, and president, Janet Yang, the pair said they were “thrilled and honored” to have O’Brien hosting. “He is the perfect person to help lead our global celebration of film with his brilliant humor, his love of movies and his live TV expertise,” they said. “His remarkable ability to connect with audiences will bring viewers together to do what the Oscars do best – honor the spectacular films and film-makers of this year.”

And for the 31st consecutive year, Austrian celebrity Chef Wolfgang Puck, this year with his son Bryon, will be creating the menu for the Governors Ball, the star-studded party following the Academy Awards. "Our goal each year is to honor Hollywood’s brightest stars and most accomplished artists with a culinary masterpiece. "After the Oscars, everyone is so hungry they don’t care that it’s fattening. We’re lucky. Most people don’t eat before they go to the Oscars. Everybody wants to fit into their dress, and makeup and hair take a long time, so that doesn’t leave time for a leisurely lunch. So come ten at night, people will eat anything." And Wolfgang Puck reveals the Governors Ball menu for Oscars after-party, he's developed 70 new dishes for the already impressive menu. 

The new savory and sweet highlights include potato pave with steak tartare, wild mushroom and pea shumai, popcorn shrimp with fried rice and chili garlic crunch, a new izakaya station, a Taste of London station with classic toad-in-the-hole, Buldak-style spicy chicken and corn cheese pizza, shrimp tacos, loaded cauliflower, piña colada Oscar silhouette eclairs, tropical "Kit Kat" bars, and bourbon and caramelized pecan Paris-Brest, to name a few. With 400 pounds of smoked salmon at the ready for Puck's matzo salmon Oscars, 220 pounds of potatoes for his bougie tots, and the all new piña colada eclairs, the culinary soirée is destined to be a smash hit.

Wolfgang Puck seasoning steak

Truffle chicken pot pie to be served at Wolfgang Puck's 31st Governors Ball after the Oscars

A new tarot root taco will also be served 

New "bougie" tater tots topped with crème fraîche, caviar and herbs

Smoked Salmon Oscar-Shaped Matzoh

Cacio e Pepe Cavatelli and cheese

Piña Colada Oscar silhouette eclairs

Tray Passed Appetizers

Taste of London and Small Plate Stations

Patisserie, Sweets and Cookies

Chocolates, Bonbons and Oscar Gold Spraying Station

And the Oscar goes to...

Wolfgang Puck’s Mini Cheese Burgers with Remoulade & Aged Cheddar 

Makes 12 mini burgers

3/4 lb ground beef

1/4 tsp Kosher salt and freshly ground black pepper

4 tbsp extra-virgin olive oil

6 oz aged cheddar cheese, sliced

6 slices Brioche bread, punched out with a 2-inch ring cutter or 12 mini buns

Arugula leaves

6 cherry tomatoes, sliced

3 cornichons, sliced

Remoulade Sauce:

2 cups heavy cream

3 cloves garlic, minced

2 sprigs fresh rosemary

1 tablespoon sweet paprika

2 tablespoons peanut oil

3/4 cup of brunoise of red onion

1/2 cup of brunoise of red bell pepper

1/2 cup of brunoise of yellow bell pepper

For the remoulade sauce, combine the heavy cream, garlic, rosemary and paprika in a medium saucepan, and reduce by half. Allow to cool to room temperature. In a sauté pan, heat the peanut oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.

Preheat a grill or grill pan. Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take about 2 tablespoons of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side.

Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 ounce of aged cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the brioche circles or mini buns on the grill. Let them toast slightly on both sides, about 2 minutes total time.

To put the burgers together: Put the toasted brioche circles or bun halves on a platter. Top each with a small spoonful of Remoulade. Put the burger on top, cheese side up, followed by an arugula leaf, a slice of tomato and a slice of cornichon. Top with other half of the brioche or buns, and secure with a decorative pick.