Venice and The Crow's Nest: Old Florida Charm

Just south of Sarasota, along Florida’s white-sanded Gulf Coast, Venice has a rich history that spans from homesteaders and locomotive engineers, to the real estate boom of the 20’s and later serving as the winter quarters for Ringling Bros. Barnum & Bailey Circus. Originally known as "Horse & Chaise," homesteaders settled into the region in the 1860s and renamed it Venice in due to the number of canals that meander through its town centre. Three bridges access the island’s downtown where sidewalks adjoin neighbourhoods to quaint shops and services. Shaded green space and parks offer concerts and activities and the natural beauty of several undeveloped beaches remain a major attraction with "old Florida charm". Listed in the National Register of Historic Places, downtown Venice is a showplace of northern Italian Renaissance style architecture and beautifully landscaped boulevards, as interpreted in the famed early 20th century New York landscape architect John Nolen.

John Nolen’s Master Plan of Venice, circa 1925, called for artfully laid out streets 

with the main avenues having beautiful tree lined medians

John Nolen

However, the vision for the city of Venice started in the early 1900's when Bertha Honore Palmer, a wealthy widow from Chicago, spent part of her fortune to purchase 140,000 acres of Florida wilderness, half of which was in the Venice area. Her cattle ranch was one of the biggest in the state and her home on the bay, an elegant winter residence named 'The Oaks', was complete with marble pillar lined walkways through formal gardens. She had a vision for what the area could become and had a master plan for a resort city designed, unfortunately it proved to be too costly for her to proceed, although she did successfully lobby to have the railroad line extended from Sarasota County to Venice in 1911 — an enormously important event, as it placed Venice on the path of progress and new development.

From the Gold Coast to the Gulf Coast, arrived fabulous Chicago socialite Bertha Honore Palmer, 

who moved to Venice with a vision of what the area could become

The Oaks

The formal gardens at The Oaks

Berthe Palmer (right) with family and friends

In 1916, the rail line was finally forged south along Florida’s west coast by the Brotherhood of Locomotive Engineers, and hired the urban planner for New York’s Central Park, John Nolen, to create a retirement community for their union members. Today, the Italian Renaissance architecture and Nolen’s beautifully landscaped parks and boulevards are what cause Venice to be an exception to most beach communities as one of the first planned cities built in the United States. In 1923, Venice was connected to Tampa and Miami by a two-lane road that became the Tamiami Trail. During the real estate boom of the 1920s, and with the cash infusion of the Brotherhood of Locomotive Engineers, the dream of a model community became a reality. Homes and businesses featuring northern Italian architecture were constructed, and the city of Venice was incorporated in 1925.  

Venice Main Street with shops, boutiques and small family run restaurants

'Sea Venice' is a public arts project where local artists created unique designs for 

a series fibreglass dolphins and sea turtles, with all the proceeds going to the Venice Arts Centre

One of the many canals that meander though this languid Venice of the south

Hard times arrived with the Great Depression which left Venice in near desolation, however the community began its comeback with the arrival of the Kentucky Military Institute in 1932, and a U.S. Army Air Base in 1941. The Intracoastal Waterway was constructed, starting in 1963, making Venice an 'island' and increasing pleasure boating in the area. One of the few carefully planned cities in the United States, Venice is artistically landscaped with palms, flowers, silver trumpet trees, live oaks and pines, and is now a Florida 'Main Street City', a designation awarded by the State of Florida for historic preservation. Considered one of the best kept secrets in Florida, many buildings in Venice are on the national register of historic places and the Northern Italian architectural theme is once again being embraced. From a small fishing village to a destination for those seeking the sun of Florida's sunshine coast, Venice has evolved into a thriving town, filled with historic charm, natural beauty, and many family-owned shops, boutiques and restaurants. 

Venice Pier

Shells, shells and more shells 

A Venice waterfront landmark since 1976 with views overlooking the Gulf of Mexico, The Crow's Nest Marina Restaurant is one of the area restaurants that has been attracting a steady clientele since it opened almost 40 years ago. Originally a small seafood spot on the second floor of the Tarpon Centre Marina, The Crow's Nest took over the marina in 1982 and renamed it The Crow's Nest Marina. Serving a casual menu of local seafood and traditional Florida favourites, such as Seafood Bisque, Jumbo Crab Meat Cakes, Sesame Seared Ahi Tuna, fresh Florida Stone Crab, Seafood Pot Pie and the ever popular Florida Grouper Sandwich to a selection of salads, burgers, cheese and charcuturie, The Crow's Nest offers relaxed casual Floridean fare at reasonable prices with a waterfront view that's hard to beat.

The Crow's Nest Seafood Restaurant in Venice

The Crow's Nest Marina dock

Christmas ribbons grace each of the outdoor lanterns at Crow's Nest

A nautical-themed stained glass window inside the Crow's Nest

The Crow's Nest lunch menu 

An extra thick and spicy Bloody Mary complete with celery, lime and hot pepper

Cold and frosty Iced Tea

Crow's Nest New England Clam Chowder

Crow's Nest soup of the day, a Spanish Gumbo

Wild Florida Shrimp Cocktail with homemade cocktail sauce

The Crow's Nest Burger with cheese and frites

Grilled Florida Gulf Red Grouper Sandwich with frites

The 'Nester' Shrimp and Crabmeat Salad with Alaskan snow crab and wild Florida shrimp in a potato basket with salad greens and Dijon Ranch Dressing

Local fresh Florida Stone Crabs served with hot drawn butter

www.crowsnest-venice.com

The Crow’s Nest Jumbo Lump Crab Cakes

Serves 4

3 lbs jumbo lump crabmeat

1 fl oz Worcestershire sauce

1 tbsp kosher salt

1 tbsp ground Coleman’s mustard

2 tbsp minced Italian parsley

1 shallot, minced

1/4 cup mayonnaise

10 oz cracker meal

1/2 fl oz lemon juice

Mustard Crème Fraiche:

1 cup crème fraiche

1/2 cups Creole mustard

1/2 tbsp Old Bay seasoning

For the sauce, mix everything together, season with salt and pepper, and set aside. For the crab cakes, mix everything except crab and cracker meal in a large bowl. Gently fold in the crab, being careful not to break up the lumps, then mix in the cracker meal until the mixture is combined and just holds together. Using your hands, form the crab mixture into 4-ounce cakes, and sauté in heavy pan over medium heat with some olive oil and butter until they are nicely browned, about 4-5 minutes per side. Serve warm with bowl of mustard crème fraiche on the side.

The Cottage on Siesta Key: Tropical Fusion Cuisine

There's a lot to love about Siesta Key, and powdery white beaches are just one of the highlights. Gulls swoop, pelicans glide and sandpipers play tag with each incoming wave. And just off shore, you're likely to find a pod of dolphins frolicking in the sparkling azure blue waters. At the north end of the key, a short walk from one of Siesta's pristine beaches,nestled in the heart of Siesta Key Village off bustling Ocean Boulevard, is The Cottage on the Key, a quaint old Florida beach house-style restaurant in a charming and quirky tropical setting. In the back, a verdant garden oasis of swaying palms and gentle breezes greet guests as they make their way to the Tahiti-inspired tiki hut, perfect for enjoying Chef Larry Eppler's fusion menu of inspired Peruvian, Asian and Hawaiian dishes. The tapas-style servings are small plates but packed with big flavours, and not to be missed.

Cocktails and tasty $8 culinary menu feature Smoked Salmon Sliders, 

Tuna Tartar Tacos, Pork Belly Lollipops and more

Palm trees and a bamboo grove frame the back garden of The Cottage restaurant on Siesta Key

A covered Tahiti-inspired hut in the back garden of The Cottage, is a welcome respite from Florida's noon sun, and perfect spot to feast of Chef Eppler's tropical fusion cuisine

The Cottage lunch menu features sandwiches, salads, tapas, ceviche and raw & steamed shellfish as well as a short 'Culinary Lunch Menu' which features a selection of $8 dishes

Chef Eppler's innovative menu features a tantalizing selection of small plate tapas-style dishes, from Teriyaki Mahi Mahi and Crab Sliders, to Crispy Shrimp Rolls, Chicharron de Calamar (crispy calamari), Ceviche, Steamed Oysters, Mussels and Clams, in addition to their Famous Tuna Tiradito, a heart smart dish of sushi grade tuna sashimi marinated in ginger soy sauce and layered with fresh watermelon drizzled with an Asian dressing — the recipe of which I've added at the end of this blog.

An ice cold glass of Stella Artois beer

Crispy Shrimp Rolls served with avocado aioli and sweet chili sauce

Crab Sliders made with lump crab mixed with avocado aioli, bacon, lettuce and tomato

and served with vegetable and plantain chips

The dinner menu is even more adventurous with culinary creations such as the 

French Truffle Filet Mignon with truffle cream and shaved black truffles on herbed risotto, Koren Short Ribs slow braised in a sweet Asian BBQ sauce with kimchi and garlic fried rice, and Seared Wahoo with a spicy three pepper tomato coulis, and buttery Walu Sashimi with pistachio oil served over a chilled Himalayan sea salt stone served with micro-greens, black seaweed, wasabi, seaweed salad, ponzu sauce and ginger.

Cottage French Truffle Filet Mignon with truffle cream and shaved black truffles

Buttery Walu Sashimi with pistachio oil served over a chilled Himalayan sea salt stone

with micro-greens, black seaweed, wasabi, seaweed salad, ponzu sauce and ginger 

The Walu Sashimi is a thinly sliced Hawaiian escolar fish flown in from Hawaii and served on a Himalayan pink sea salt stone. Chef Larry Eppler has been cooking since he was a teenager but only recently discovered the sea salt stone at a health store in Venice, Florida. The fish is beautifully presented on the pink stone as micro-greens, black seaweed, wasabi, seaweed salad, ponzu sauce and ginger adorn the plate. "I wanted to create an unforgettable experience for customers," Eppler said, "That's why I've been in this industry for 30 years." The stone is filled with minerals and nutrients, and stays chilled for up to 45 minutes while customers rub the sashimi on the stone. The stone gives the fish a salty taste while the house-made ponzu sauce gives the fish a sesame kick.

Asian BBQ Slow Braised Short Ribs

Seared Wahoo with spicy three pepper tomato coulis

Cottage Truffle Cheese Burger dressed with lettuce, tomatoes and onions on a rosemary bun 

and served with a bowl of frites

The Truffle Cheese Burger

The Cottage is a hidden gem and culinary delight amid the hurly burly and tacky tourist traps of Siesta Key Village. Complete with its tranquil garden, innovative menu and friendly service, The Cottage is an oasis of calm — a hidden gem just a hop, skip and a jump from Longboat Key. Next time, I'll run, not walk, to explore more of Chef Eppler's delicious and innovative tropical world cuisine.

A Merry Mahi Mahi

www.cottagesiestakey.com

Tuna and Watermelon Tiradito

Serves 2

Recipe courtesy of Chef Larry Eppler, The Cottage

Asian Vinaigrette:

1/4 cup shallots, peeled and chopped

1/4 cup soy sauce

1/4 cup rice vinegar

1 oz ginger, peeled and chopped

1/8 cup of sesame oil

1/4 bunch of cilantro

1/4 bunch of mint

1 oz of peanut putter

1/3 cup vegetable oil

Ceviche Marinade:

1 lime, juiced 

1 lemon, juiced

1 tsp Aji Amarillo paste 

1 tsp Rocoto Pepper paste

1 tbsp fresh cilantro, chopped plus more for garnish

Ceviche:

10 oz of sushi grade tuna, cut into 1/4-inch thick bite size steaks

10 oz of watermelon, cut into 1/4-inch thick bite size steaks

To make the Asian vinaigrette, purée all of the ingredients together in a blender, except the oil. Finally, add the oil slowly to emulsify, and set aside. Whisk all of the Ceviche ingredients together in a bowl and set aside. To serve, stack or alternate side-by-side the slices of tuna and watermelon on a narrow rectangular plate, then drizzle with the Asian Vinaigrette and top with a a sprig of cilantro. Fill small cup, shot glass or sake cup with the Ceviche marinade, and serve with the Titadito. 

Michael's on East: Sophisticated Sarasota Dining

Michael's on East is a Sarasota institution. Founded in 1987, Michael's takes fine dining to another level. Partners Michael Klauber and Phil Mancini have built their unmatched 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". The Sarasota culinary duo have done just about everything right, so much so that Michael’s on East has been a treasured fixture on Sarasota’s culinary landscape for years, which is especially impressive given that this outpost of gastronomic splendour is tucked away in the back of the Midtown Plaza in downtown Sarasota. 

Michael's colourful logo on the outside of the restaurant

The main doors to Michaels's at the back of the Midtown Plaza 

The sophisticated décor by Anne Folsom Smith Interior Design from Sarasota, really sets the tone and ambiance for the restaurant. The interior space is conceived as an Art Deco luxury liner, and you’re a guest cruising to some exotic port while being royally entertained en route. The curving shape of the room places guests right on board, and a huge poster of the Normandie at the entrance, leaves no doubt about where you’re headed. Seating at tables and banquettes bends around a bar that’s slightly separated from the dining room with a transparent black curtain. A circular platform dining area at the back of the restaurant can be closed off with crimson velvet drapes to make a small private dining area for parties up to about 15. The décor scheme is rich in comfortable, opulent fabrics, deep colors and art works that favour the heavy use of gold and copper metal work. It all enhances the concept that you’re being pampered on a glamorous cruise ship. And pampered we are.

The interior of Michael's is like walking into a luxury cruise liner

Looking through to the Piano Bar which features mini-martini flights, 

handcrafted libations and vintage cocktails

Then there’s the hospitality aspect — few people in this town can work a room like Michael Klauber. Guests love to be recognized by him, chatted up, made to feel special and singled out, and Klauber cheerfully complies. The best part is that you can sense he’s sincere and is genuinely glad to have you at his restaurant, experiencing his food. And doesn’t it always raise your comfort level when you see the owner on site personally maintaining standards? Klauber’s pride and his personal enjoyment of fine food and wine are infectious. That’s why sooner or later, we all go to Michael’s On East, as our family has since they opened their doors over 25 years ago.

Michael's on East partners Michael Klauber and Phil Mancini 

The menu at Michael's on East changes frequently to stay current with global food trends, but some classics have been there from the start and will probably never go away. Starters such as Roasted Golden & Chioggia Beet Salad with Gorgonzola, Dolce Spuma and Pistachio Vinaigrette; House-Cured Salmon Crostini with Olive Oil Crostinis with Roasted Yellow Beets and Montchevré Goat Cheese Drizzled with Caper Oil; and Hoisin Duck and Crispy Vegetable Spring Rolls with Sweet-Sour Chile Dipping Sauce and Pickled Ginger. The steak and seafood menu at Michael's in legendary with dishes such as the uber rich Pan-Seared Scallops with Maine Lobster and Housemade Ricotta Gnocchi with Roasted Butternut Squash in a Sage Brown Butter Sauce with Crushed Amaretti; Roasted Bone-In Snake River Farms Heirloom Kurobuta Pork Chop with Caramelized Sweet Potatoes, Cumin-Spiced Chestnuts, Quince-Cranberry Chutney, and Ancho-Glazed Carambola with Poblano-Tomatillo Reduction; and a selection of steaks from the New York Strip Sirloin, a 24-ounce Bone-in Ribeye, Filet Mignons from 7 to 14-ounce, and to top it all off, Phil’s Carved Prime 14oz. New York Strip complete with Porcini-Rubbed, Roasted Shiitake Mushrooms, Arugula and Lemon-Oregano Fingerling Potatoes for $52.00

The good looking menu with embossed cover balances smartly with the i-pad that is placed at each table featuring Michaels' ever changing wine list 

The extensive dinner menu features a spectacular selection of starters, 

steaks, seafood and side dishes 

Warm crunchy bread, fresh crisp pappadams and fresh butter

Elegant decanters and crystal wine glasses line the table to do justice to the exceptional wines served at Michael's

We enjoyed a 2011 South African Pinotage and 2011 Alexander Valley 

Cabernet Sauvignon from Sonoma County

A single perfect white rose graces the centre of each table

Roasted Golden & Chioggia Beet Salad with Gorgonzola, Dolce Spuma and Pistachio Vinaigrette

House-Cured Salmon Crostini with Olive Oil Crostinis with Roasted Yellow Beets 

and Montchevré Goat Cheese Drizzled with Caper Oil

Hoisin Duck and Crispy Vegetable Spring Rolls with Sweet-Sour Chile Dipping Sauce 

and Pickled Ginger

Black Pepper-Crusted Beef Carpaccio Rolls with Parmesan Shavings, Baby Arugula, 

Black Pepper Oil and Chives

The East Avenue Caesar Salad

Pan-Seared Scallops with Maine Lobster, Housemade Ricotta, Gnocchi, Roasted Butternut Squash in a Sage Brown Butter Sauce with Crushed Amaretti

7 oz Filet Mignon with Roasted Pepper and Bernaise Sauce

Side dishes are equally delicious, with temptations such as Potato Croquettes with Apple Bacon and Gruyere, Fresh Creamed Spinach folded with Aged Cheese Finished with Pernod, Royal Trumpet Wild Mushrooms Sautéed with Garlic, Caramelized Sweet Potatoes with Candied Pecans & Scallions, Molly’s Truffled Macaroni and Cheese with Manchego, Gruyere, Parmesan, Truffled Béchamel, and the Angel Hair Onion Rings, which although considered a starter, make an excellent side to any of Michael's steaks.

Potato Croquettes enriched with Apple Bacon and Gruyere Cheese

Classic Fresh Creamed Spinach folded with Aged Cheese and finished with Pernod

Angel Hair Onion Rings served with Housemade Ketchup is listed as a starter, 

but makes more sense as a side with steak, which is what we did

Roasted Bone-In Snake River Farms Heirloom Kurobuta Pork Chop with Caramelized Sweet Potatoes, Cumin-Spiced Chestnuts, Quince-Cranberry Chutney, and Ancho-Glazed 

Carambola with Poblano-Tomatillo Reduction

Pan-Roasted Atlantic Salmon served with Forbidden Rice, Curried Apple-Beet Vinaigrette and Crispy Yucca Fries drizzled with a Ginger-Scallion Emulsion

Lemongrass Grilled Ahi Tuna served with Sesame Forbidden Rice, Teardrop Tomatoes, 

Watercress Salad, Roasted Asparagus and Baby Carrots in a Ginger Scallion Vinaigrette 

drizzled with Kabayaki Sauce

Pan-Roasted Bluefin Crab Cakes accompanied with Truffle Roasted Potatoes 

with Herbed Tartar Sauce

Biquine de Rucula: Olive Oil Pan-Seared Serrano Ham Sandwich 

with Fresh Tomatos, Baby Arugula, Manchego Cheese and Onion Jam, 

served with Paprika-Spiced Potato Chips

Phil’s Rhode Island Lobster Roll, lusciously loaded with fresh, succulent lobster lightly dressed with a tangy, olive oil-based mayonnaise, lemon zest and celery

One of the newer additions to the Michael’s family is the fabulous Michael’s Wine Cellar with thousands of international estate-bottled wines. The Wine Cellar also offers premium and boutique spirits, imported craft beers and more than 200 boutique wines for under $20 — a great deal, and one I plan on taking advantage of on my next trip to Longboat Key.

Michael's Wine Cellar with wines to purchase and enjoy at home

Molly’s Truffle Mac and Cheese
Serves 2
Recipe courtesy of Executive Chef Al Massa, Michael's on East

"Once you’ve tried this version of the classic comfort food, you’ll never go back.”  

4 oz pasta, elbow, penne, ziti
2 cups heavy cream
1 tsp chopped garlic
1 tsp chopped parsley
3 tbsp truffle oil
1 cup grated cheese, equal parts Gruyere, Swiss and parmesan
1 tbsp butter
Salt and pepper to taste


Cook pasta until al dente then chill in a bowl of cold water. Meanwhile, heat the cream in medium saucepan. Add the garlic, parsley and Truffle oil then season with salt and pepper to taste. Continue heating until the cream comes to a simmer. Drop the pasta into a pot of boiling water and remove after 10 seconds. Add to the cream mixture, add the cheeses and continue to cook until they melt and sauce thickens. Adjust the seasoning then pour into a warmed serving dish and enjoy!

http://www.bestfood.com