P.F. Chang's in Sarasota: Asian-Style Cuisine

With over 230 restaurants around the world, P.F. Chang's is the largest full service, casual dining Chinese restaurant chain in the United States. Founded in Scottsdale, Arizona in 1993 by Paul Fleming, the restaurants serve American Chinese cuisine from a menu originally conceived and planned by chef Philip Chiang. Interestingly, P. F. Chang's is the namesake of Paul Fleming (P.F.) and Philip Chiang, whose surname was simplified to Chang. Born in Shanghai, Chiang grew up in Tokyo before relocating to San Francisco. In the early 1960s, his legendary mother Cecilia Chiang, opened The Mandarin, one of the first restaurants in the U.S. to serve Chinese food from regions other than Canton. After graduating with a B.F.A. from the Art Centre College of Design in Los Angeles, Chiang ran The Mandarin for several years before opening an off-shoot concept called The Mandarette in West Hollywood. As a smaller, less expensive café, the restaurant served "grazing food" which became an immediate hit and attracted the attention of restaurateur Paul Fleming. 

After successfully opening Ruth’s Chris Steak House in Beverly Hills, Fleming was looking for a new opportunity, and in 1992, Chiang agreed to consult on a Chinese restaurant in Arizona where Fleming had recently relocated. One year later, the first P.F. Chang’s China Bistro opened and quickly turned into an Asian food phenomenon. In his current role, Chiang acts as a culinary consultant and also oversees new dish development and is responsible for the current menu. The new P.F. Chang’s in downtown Sarasota is enormous, with a menu that starts with a selection of pan-Asian hits, from dumplings and wontons, to spring rolls and Chang's popular chicken lettuce wraps. There’s also a variety of noodle dishes, chicken, beef, seafood and fish creations, with vegetarian and gluten-free options for those with specific diets. Although P.F. Chang's does appeal to a distinct demographic with a menu that is aimed at those who are not true connoisseurs of authentic Chinese cuisine, but who are game for something different without being overly adventurous, the food is chef-driven and made from scratch every day — "from farm to wok". The dim sum rollers are among the first to arrive. They roll, fold, and stuff egg rolls, dumplings, and wontons by hand, and they are undeniably delicious. With restaurants scattered over the globe, Mr. Chang is obviously doing something right. 

Co-founder of P.F. Chang’s, Philip Chiang, learned from his mother, James Beard award winner Cecilia Chiang who is founder of the Mandarin Restaurant in San Francisco

P.F.Chang's in Sarasota is always busy

P.F. Chang's Asian fusion menu

Dark Rum and Diet Coke

P.F. Chang's Mai Tai

Vegetable Springrolls

Shrimp Tempura Roll with kani kama, cucumber, avocado and umami sauce

Lobster Avocado Roll with curry aioli

Hand Folded Crab Wontons with creamy crab filling, bell pepper, green onion and a spicy plum sauce

Wok-Charred Kung Pao Brussels Sprouts with peanuts and chili pods

Crispy Salt and Pepper Prawns with aromatics, chili peppers and chopped black beans

Mongolian Beef with sweet soy glaze, garlic and green onion

Stir-Fried Chinese Eggplant with sweet chili soy glaze, green onion and garlic

Signature Lo Mein with egg noodles, mushrooms, Asian vegetables and savoury soy sauce

Chang's Spicy Chicken with signature sweet-spicy chili sauce and green onion

Bao Donuts rolled in cinnamon sugar with miso-caramel, raspberry, and coffee-vanilla dipping sauces

Deep-Fried Banana Springrolls served with caramel-vanilla drizzle and coconut-pineapple ice cream

www.pfchangs.com

P.F. Chang's Chicken Teriyaki Skewers
Serves 4
Recipes courtesy of P.F. Chang's

1 lb boneless skinless chicken thighs cut into 1-inch pieces
3/4 cup Teriyaki sauce, divided
5 scallions, cut into 1-inch pieces
4 10-inch wooden skewers, soaked
1 tsp toasted sesame seeds


Place chicken in resealable food storage bag then pour in 1/2-cup teriyaki sauce, and refrigerate 4 hours, or overnight for maximum flavour. Preheat grill for medium heat. Thread the chicken and scallions onto each skewer, alternating two pieces of chicken followed by one scallion. Twist the skewer while threading to tightly pack chicken together. Grill 15 to 20 minutes, occasionally turning and brushing with the remaining sauce, until the chicken is no longer pink, about 165°F, and the sauce is glazed. Remove the skewers from the grill, and garnish with sesame seeds. Serve immediately.

The Waterfront Restaurant on Anna Maria Island

Overlooking the beach on Anna Maria Island, The Waterfront Restaurant is a lovely escape to a simpler time — tropical, laid-back Florida the way it used to be. Lush foliage, warm wood paneling and expansive open air patio with picturesque views of the emerald green waters of Tampa Bay, provide the perfect atmosphere for enjoying the island charm of Anna Maria. A popular spot to enjoy a delicious lunch overlooking the island's sugar-white beaches and the island's historic pier, The Waterfront has been praised by locals and out-of-town visitors alike for its inspired New American style of cuisine and impeccably curated beer and wine list. Almost everything on the menu is prepared on-site: the kitchen team does their own butchering, make their own stocks, bake their own breads, and even smoke their own salmon. Local seafood and vegetable vendors stop by to deliver their freshest seasonal produce, ensuring that customers are getting the freshest and tastiest foods available. This passion for sourcing and creating only the finest ingredients comes across in every bite, so The Waterfront Restaurant doesn’t just provide a great view and a warm community atmosphere, it also serves some of the finest sustainable cuisine that the island has to offer. A walk around Bean Point before lunch is a great way to shed a few calories before arriving for lunch!

A walk along the beautiful white sandy beaches of Anna Maria's Bean Point and admiring the bird life, is a wonderful way to explore the island

A shell tree created by locals on Anna Maria beach

A family of white ibis on Bean Point

Waterfront Restaurant Owner Jason Suzor (along with wife Leah)

Open for lunch and dinner every day

The Waterfront's menu features inspired New American-style cuisine and quite possibly the best Fish Tacos anywhere in Florida

A cold pint of Guinness

The Waterfront's homemade Iced Tea with fresh lemon

Breckenridge Brewery Vanilla Porter, made with real vanilla beans from Madagascar combined with caramel and Munich malts creates a beer that's balanced and flavourful

Truffled Gouda Mac and Cheese  made with classic elbow macaroni served in a decadent creamy sauce of Holland Gouda and French truffles, then baked with crispy fresh breadcrumbs

Grouper Tacos made with fresh premium black Gulf grouper seasoned and lightly seared in flour tortillas with cheddar jack, jicama slaw, and freshly chopped pico de gallo

www.thewaterfrontrestaurant.net

Seared Grouper Tacos

Serves 2

Recipe courtesy Chef Jason Hibberts, Waterfront Restaurant

1/2 cup shredded jicama

1/2 cup shredded red cabbage

2 tbsp mayonnaise

1 1/2 tsp capers

1 tsp minced shallots

1 tsp pickle relish

Salt and freshly ground pepper

12 oz black grouper fillets, cut into 6 pieces

Blackening seasoning, to taste

2 tbsp vegetable oil

4 6-inch tortillas, warmed

1/2 cup shredded Monterey Jack cheese

Fresh pico de gallo for serving

Combine the jicama, cabbage, mayonnaise, capers, shallots, and pickle relish in a large bowl. Season with salt and pepper and set aside. Dust the the grouper with blackening seasoning. Heat the oil in a sauté pan over medium-high heat. Sear the grouper on each side until they're nicely browned and cooked through, about 3 minutes per side. Top each tortilla with cheese, followed by grouper, and topped with jicama slaw. Serve with pico de gallo on the side.

Fins At Sharky's on Venice Beach: Waterfront Dining

Overlooking the Venice Beach Fishing Pier with magnificent views of the Gulf of Mexico, dining on the second-story deck at Fins on Caspersen Beach in Venice offers one of the best sand and Gulf views anywhere in Florida. Owned by the Pachota family for over 30 years on the site of what was once an outdated beach concession, Sharky's and Fins have become Venice-area landmarks, famous for amazing sunsets, gorgeous views, and sensational seafood. With an expansive menu, weighted to seafood with Asian influences and inspired by seasonal South Florida produce, Fins is equally well known for its outstanding Gulf seafood, fresh sushi and excellent sashimi. “We are dedicated to presenting menu items that embrace our proximity to the Gulf, while speaking to a more serious food and wine customer. We are integrating the best of Sharky’s, enhanced with inspiration from other sources, to create a unique dining experience,” says co-owner, Justin Pachota. With an inviting coastal-inspired décor and popular outdoor terrace overlooking the beach, Fins is ideal for those in search of authentic Floriddean riverside dining.

Sharky's and Fins from the Pier on Venice Beach

The picturesque waterfront location of Sharky's on Venice Beach

Quirky sign post on Venice Beach

Entrance to the Sharky's complex with Fins and Beachfront Shops

With magnificent views of the Gulf of Mexico, the second-story deck at Fins on Caspersen Beach in Venice offers one of the best sand and Gulf views anywhere in Florida

Upstairs dining at Fins overlooking the beach

Fin's expansive menu features seafood with Asian influences plus an inspired selection of seasonal South Florida fare

Ahi Tuna Burger with cucumber, scallions, guacamole, sweet soy, radish, spicy mayo and candied jalapeno on a brioche bun

Crunchy Thai Shrimp Salad with peanuts, crispy wontons, tempura shrimp, cucumber, peanut dressing, cilantro, scallions, chilled buckwheat noodles, shaved cabbage, wasabi peas and sweet chili sauce

Maryland-Style Crab Cake Sandwich made with jumbo lump blue crab, tomato, arugula, fennel and remoulade sauce on house-made focaccia bun

Tuna Tacos served in crispy wonton shells with fresh raw spicy tuna, cilantro guacamole, julienne cucumber, wasabi aioli, tobiko and lemon poke sauce

Chipotle Lime Beef Bowl  made with chipotle and lime-marinated tenderloin tips, sushi rice, red pepper, cilantro, carrots, pico de gallo, avocado and jalapeño aioli

Hamachi, Tuna, and Salmon Sashimi

Key Lime Crème Brûlée

www.finsatsharkys.com

Edamame & Quinoa Salad

Serves 2

Recipe courtesy of Chef Marc Alton, Fins at Sharky’s

1 lb frozen Edamame, cooked in steamer 7 minutes

1 small can chick peas, drained

1/2 lb frozen spinach, thawed and drained

6 oz quinoa, cooked 

1/2 lb feta cheese, cubed small 1/4-inch dice

1 glove fresh garlic, minced

1 tsp fresh ginger, finely chopped

1/2 cup red onion, diced

1/2 cup roasted red peppers, diced

1/2 cup fresh chopped herbs: cilantro, parsley, mint & basil

1 pinch ground black pepper and kosher salt

2 tbsp cup soy sauce

1/4 cup rice vinegar

1/2 cups olive oil

Mix all of the above ingredients together in a large bowl, and stir well to combine. Serve chilled in large dinner bowls.

Cazuela de Mariscos

Serves 4

Recipe courtesy of Chef Marc Alton, Fins at Sharky’s

2 lb fresh grouper or snapper

1/2 lb jumbo shrimp

1/2 lb jumbo scallops

1 tbsp butter

2 cups rice or risotto, cooked as per package directions

Sauce:

2 tbsp butter

1/2 cup red pepper, finely diced

1/2 cup carrots, finely diced

1 clove garlic, minced

1 pinch crushed red pepper

1/2 tsp paprika

2 tbsp flour

1 cup seafood stock - add clam juice as needed

1/2 cup fresh tomatoes, diced

14 oz coconut milk

1 1/2 cups heavy cream

1 tbsp chopped parsley

Salt and pepper to taste

Apricot Chutney:

10 oz dried apricots, chopped 

1/4 cup red onion, chopped

1/4 lb raisins

1/4 lb brown sugar

1/4 cup cider vinegar

1/2 cup water

1/4 tsp turmeric

1/4 tsp salt

1/2 tsp whole mustard seeds

1/4 tsp crushed red pepper

1/4 tsp cumin seeds, toasted and ground

Combine the chutney ingredients in a pot and bring to a boil. Reduce the heat and simmer until the chutney thickens, then set aside.

For the sauce, melt the butter in a saucepan, then add the onions, peppers, garlic, crushed red pepper and carrots and sauté until soft. Add the flour and paprika to make a roux. Add the stock to vegetable roux and whisk until smooth. Add the tomatoes, and bring to a boil. Add the coconut milk and cream, and bring back to a boil then add the parsley. Set aside and keep warm.

In large skillet or Dutch oven, sauté the grouper in butter on one side, then turn the fish, add shrimp, scallops and sauce and let simmer 5 minutes. Serve with rice or risotto and apricot chutney.

Chocolate Mousse

Serves 4

Recipe courtesy of Chef Marc Alton, Fins at Sharky’s

8 oz bitter sweet chocolate

8 oz butter

1/4 cup coffee

4 large eggs, divided into yolks and whites

2/3 cup white sugar

1 oz dark rum

1 oz water

1 pinch tsp salt

1/4 tsp cream of tartar

1/2 tsp vanilla

1 1/2 tsp sugar

Melt chocolate, butter and coffee over a double boiler, then set aside to cool. Whisk the egg yolks, sugar, rum and water in bowl over a double boiler until the mixture starts to thicken, then add to the melted chocolate. Using a stand mixer, whip the egg whites, salt, cream of tarter and sugar into stiff peaks, then add the vanilla. Fold the whites into the chocolate mixture and pour into individual serving dishes.

The Bijou in Old Sarasota: A Culinary Gem

Nestled on a quiet corner at Pineapple and First, The Bijou is one of Sarasota's prettiest restaurants, with a small beautifully landscaped courtyard in the front that beckons with twinkle lights in the evening and outdoor patio tables by day. Lovely inside and out, The Bijou has set the standard for fine dining in the heart of the Sarasota's Theatre and Arts District since 1986. With an emphasis on fresh local produce and sustainable seafood, the restaurant's seasonally changing menu reflects chef Jean-Pierre Knagg's South African and French heritage, growing up with the culinary influences of a French mother and South African father. Both home cooks, his parents prepared “simple but great food,” which led to his early interest in cuisine. Zagat has continually named The Bijou Café as one of the top restaurants in America, but it's also a lovely spot to enjoy a relaxing lunch in the cozy outdoor courtyard or one of the restaurants elegant dining rooms. Popular favourites on the menu include their signature Bijou Burger, a blend of ground brisket and chuck, chargrilled and topped with a choice of cheese, served with Caesar salad or pommes frites, Wild Mushroom & Gruyère Grilled Cheese or their famous Crab Cakes, pan-fried and served with a Creole remoulade. One of my absolute favourites is their exquisite Shrimp & Crab Bisque with cognac, sherry, baby shrimp, blue crab and cream. Exquisitely rich, thick and velvety with a hint of cayenne — it's pure heaven.

The formal interior of the Bijou

Bijou menu

Warm fresh baked bread

Whipped butter 

Iced Tea

Merlot from Milbrandt Vineyards from Columbia Valley, Washington

Crab & Avocado Salad

Shrimp & Crab Bisque

Soup a L'Oignon

Moules Mariniere

Bijou Trio of Soups: Chilled Strawberry, Creamed Truffle Cauliflower, Crab & Lobster Bisque

Tandoori Lamb Loin Chops with Naan Bread and Raita

Bijou Chargrilled Prime Steak Burger with Swiss Cheese and Caesar salad

Mushroom Grilled Cheese Sandwich with Smoked Tomato Shooter

www.bijoucafe.net

Roasted Butternut Squash Soup

Serves 6

Recipe courtesy of The Bijou Café, Sarasota

2 large butternut squashes, about 2 lb each

6 tbsp unsalted butter

2 yellow onions, chopped

8 fresh sage leaves, shredded

6 cups chicken or vegetable stock

1/2 cup crème fraiche or sour cream

Salt and freshly ground pepper, to taste

Ground nutmeg, to taste 

Pinch of sugar, if needed

Preheat the oven to 400°F, and prick each squash with the tip of a knife. Place the whole squash on a baking sheet and roast until a knife penetrates the skin easily, about an hour. Remove the squash from the oven and, when they are cool enough to handle, cut them in half lengthwise and discard the seeds and fibers. Scoop the pulp into a bowl and set aside.

In a saucepan over low heat, melt the butter. Add the onions and half of the sage. Cook while stirring occasionally, until the onions are tender and translucent, about 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavours, then remove from the heat.

Working in batches, purée the soup in a blender or food processor, and return it to a clean saucepan. Alternatively, pass the soup through a food mill placed over the pan. Reheat gently over medium-low heat, and season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg does not give the proper flavour balance, add a pinch of sugar. Ladle into warm bowls and garnish with whipped crème fraiche and the remaining sage.