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. 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. 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.
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. "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".
Tibbal's Cotton Candy scene
Frozen Delight Tent with iced cream cones
First Aid Station at the Circus
General Store and Gas Station
Howard and Janice Tibbals
Cecil B. DeMille's 1952 Academy Award-winning film of life behind the scenes
of The Ringling Bros.-Barnum and Bailey Circus
Ca’ d’Zan stands as a testament to the American Dream of the Roaring Twenties
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.
Crystal chandelier from the original Waldorf-Astoria Hotel hangs in the living room
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,
and had trained with John Singer Sargent
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
John Ringling’s Gentleman’s Tap Room with Art Deco bar
The original oven and stove at Ca' d'Zan
The space in the service wing was dedicated to the cooking and presentation of meals, in addition to storage of the Ringling's silver and china collection
One of the many purchases John and Mable made, Asparagus tongs from Paris
Vintage porcelain and silver for d'oeuvres cups and silverware
Bayfront terrace of Ca' d'Zan
An age-old Banyan Tree in the Ringling Gardens
The beautiful Ringling Museum of Art courtyard
The Courtyard marble fountain
Lion statue at the entrance to the Museum
The Grillroom Restaurant at The Ringling
Chilled bottle of Rosé All Day Prosecco
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.
Light and refreshing, the cold rosé was a welcome relief from the heat
The Grillroom menu at The Ringling
Knife and Fork Caesar with hearts of romaine, baby kale, egg, parmesan, and crisp ciabatta
Knife and Fork Caesar with grilled chicken
Sarasota Bay Fish Tacos with Caribbean spiced Mahi Mahi, red cabbage, key lime and jicama slaw, black bean corn salsa, smoked chilies cream on warm corn tortillas with grilled asparagus
House-made meatballs with creamy polenta, mascarpone, eggplant, and tomato caponata ragu
Chef Curtis Hawk of The Ringling Grillroom
Executive-chef John Metz Jr.
Jumbo Lump Crab Cake
Makes 5
Recipe by John Metz Jr, Executive Chef, Ringling Museum Grill Room
1/4 cup cream cheese, softened
2 tbsp mayonnaise
1/2 tsp fresh chopped tarragon
1 tsp lemon juice
1/2 tsp kosher salt
1/2 tsp freshly cracked pepper
2 tbsp sliced chives
2 large eggs
1 tbsp all-purpose flour
1 lb jumbo lump crab meat
olive oil as needed for sautéeing
dressed greens as needed for garnish
Horseradish Aioli: (Makes 1 cup)
1 cup mayonnaise
2 tsp Dijon-style mustard
2 tbsp fresh horseradish
salt and pepper to taste
In a medium-sized mixing bowl, combine all the aioli ingredients using a wire whisk, then set aside.
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.
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.
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