Founded in 1987, partners Michael Klauber and Phil Mancini seem to have done everything right, for the restaurant has been a treasured fixture on Sarasota’s culinary scene for over three decades now, having built an unsurpassed reputation for exceptional service and inspired cuisine on the principle that each guest should be treated the way they expect to be treated, every moment of each and every visit. "Quite a lot has changed in Sarasota since 1987 and we’ve been proud and privileged to be a part of so many evolutions in the culinary scene, festivals and community events," says Klauber. Both partners enjoyed traveling the world and bringing back the very best from their adventures, whether it’s a new wine that Klauber and his wife Terri discover on a trip to South Africa or a new fad ingredient like kale that they find a unique way to utilize, the team at Michael’s are always reinventing their menu, but some classics have been there from the start and will probably never go away.
Starters such as Chef Jamil Pineda's fabulous Maine Lobster Bisque with Tempura Blue Crabmeat and my Mom's favourite Hoisin Duck and Crispy Vegetable Spring Rolls with sweet-sour chile dipping sauce and pickled ginger. The steak and seafood menu at Michael's is legendary with dishes such as the delicious Pan Seared Scallops with Maine Lobster and Housemade Ricotta Gnocchi with Roasted Butternut Squash in sage brown butter sauce, Grilled Provimi Veal Chop with crushed red bliss potatoes and garlic scented broccoli rabe, and selection of succulent steaks from the meltingly tender Filet Mignon to Phil’s Porcini-Rubbed 14-ounce New York Strip served with roasted shiitake mushrooms, arugula and lemon-oregano fingerling potatoes. Side dishes are equally tempting with Potato Croquettes, Fresh Creamed Spinach, Royal Trumpet Wild Mushrooms and Molly’s Truffled Macaroni and Cheese with Manchego, Gruyere and Parmesan. After 30 years, Michael's on East is still food heaven.
Christmas tree at Michaels on East
The cruise ship-sale interior of Michaels on East
Big white fragrant rose in the centre of our table
Michael's on East sensational menu features seafood, steak and fabulous appetizers
Warm fresh baked bread and papadam with signature wrap on the butter bowl
One of the last bottles of 2017 Z'Ivo Pinot Noir from Willamette Valley in Oregon,
as the vintner is going to grow cannabis instead
Michaels on East Sommelier pouring the Z'Ivo Pinot Noir
Rich and full flavoured, it's a shame the winery is going into the cannabis growing business, because the pinot noir was superb
Hoisin Duck and Crispy Vegetable Spring Rolls with sweet-sour chile dipping sauce and pickled ginger
Baby Romaine Wedge Salad with Crispy Pancetta, Heirloom Cherry Tomatoes, Julienne Red Onions and Blue Cheese Crumbles
Lobster and Escargots: Sautéed Maine Lobster with Escargots, Scampi Butter, Shiitake Mushrooms, Thyme Roasted Tomatoes and Toasted Baguette
Chef Jamil Pineda's fabulous Maine Lobster Bisque with Tempura Blue Crabmeat and Brandied Créme Fraîche
7 oz Filet Mignon
Pompano Casbarian: Sautéed Pompano Filet and Gulf Shrimp with Tomatoes, Fresh Herbs and Garlic, Crushed Chili Peppers, Lemon Beurre Blanc and Haricots Verts
Potato Croquettes with Bacon and Gruyère
Royal Wild Mushrooms sautéed with garlic
Roasted Brussels Sprouts with Pancetta, Butternut Squash and Caramel Fish Sauce
Caramelized Sweet Potatoes with Candied Pecans and Scallions
Roasted Asparagus with Aged Balsamic Vinegar
Serves 8
Recipe courtesy of Head Pastry Chef, Ray Lajoie
2 1/3 cups almond flour, or finely ground almonds
6 large eggs separated
Zest 1 orange
2 tbsp almond liquor
1 cup brown sugar
1 tsp vanilla extract
Cream yolks and sugar until smooth then add all other ingredients to the yolks and sugar mixture, then set aside. In another bowl, whip the egg whites until they form stiff peaks, then fold into the yolk mixture 1/3 at a time. Pour into a prepared 8-inch cake pan and bake at 350°F for 35-40 minutes. Let cool then remove from the pan dust with powdered sugar. Serve with a berry coulis and fresh blackberries for extra panache.
Pompano Casbarian
Serves 1
Recipe courtesy of Sous Chef, Kory Minor
6 oz Pompano fillet
1 oz vegetable oil, for searing
2 garlic cloves, minced
3 large shrimp
1/2 tbsp fresh basil, thyme, parsley and spicy pepper
1 tsp chopped garlic and leeks
1/2 cup oven-roasted grape tomatoes
4 oz green beans
3 oz butter at room temperature
1/4 cup dry white wine
Fresh flat leaf parsley sprig or micro greens, for garnish
Salt and Pepper to taste for seasoning
Add the oil to a sauté pan over medium heat, then season and sear both sides of pompano fillet with the skin last. Add the herbs and finish in a 350°F oven for 4 minutes and set aside. Heat the garlic and butter in a sauté pan over medium heat. Add the shrimp and cook until they turn pink, about 2 minutes. In another pan, sauté the green beans with garlic salt and pepper. To serve, place the pompano on a dinner place and top with the shrimp. Garnish with parsley sprig or micro greens. Serve immediately.
Rape Envuelto en Jamón Serrano
Serves 6
Recipe courtesy of Sous Chef, Kory Minor
6-7oz portions of fresh monkfish
12 thin sliced of Serrano ham
Salt and pepper to taste
Clams:
30 littleneck clams, rinsed very well
2 jalapeños, seeded and julienne
8 garlic cloves, roughly chopped
2 cups of chardonnay
2 yellow tomatoes
2 red tomatoes
2 fresh limes
1/2 cup of virgin olive oil
1/4 cup blended oil
Salt and pepper to taste
Season the fish and sear to medium-rare. Let cool, then wrapped with ham. Bake for 5 minutes in a standard oven at 500°F or 5 minutes in a convection oven at 350°F. For the clams, chop the tomatoes roughly and set aside. Heat up a medium-sized sauté pan, then add the blended oil, garlic, clams, and tomatoes. Cook for 4 minutes then add the wine and cover the pan until the clams open, about 3 minutes. To serve, in a small bowl place 5 clams with sauce then place the fish on top. Serve the dish with vegetables, rice, roasted potatoes or sautéd spinach.
Bowtie Chicken Pasta
Serves 2
Recipe courtesy of Sous Chef, Kory Minor
1/2 oz blended oil
1/4 tbsp chopped garlic
3/4 oz rendered pancetta
1 oz Shiitake mushrooms
4 oz diced marinated roasted chicken (recipe follows)
3/4 oz sun dried tomatoes
1 oz white wine
6 oz half and half cream
8 oz Bow Tie Pasta
1 1/2 oz grated parmesan cheese for dish, plus 1/2 oz for garnish
1/2 oz julienne snow peas
Salt and Pepper to Taste
Chicken Marinade:
8 oz chicken breast, boneless
1/4 tsp powdered ginger
1 cup Teriyaki sauce
1/2 tbsp sesame oil
3/4 tbsp dark mushroom soy
1/2 tbsp chopped garlic
1 tbsp brown sugar
Marinate the chicken breast in the marinade for 30 minutes. Season with salt and pepper. Sear on a grill, then roast in 350°F oven until moist and tender, about ten minutes. Cut chicken into medium diced sections for pasta.
Cook the pasta until al dente, then reserve. Heat the blended oil in sauté pan over medium heat. Add the pancetta, then the garlic and sauté until it's golden brown. Add the mushrooms, chicken and sun dried tomatoes and cook for 30 seconds then deglaze with white wine.
Add the cream, then the cheese and cook until thickened. As the sauce thickens, immerse the pasta in boiling water for 15 seconds to heat, strain, then add to sauté pan. Add the Parmesan and sauté until all of the ingredients are thoroughly combined. Season to taste with salt and pepper then place in a pasta serving bowl. Garnish with julienne snow peas and a sprinkle of Parmesan cheese.
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