Sarasota Serves Up New Indian Restaurant Options

Options are good. Especially, when they make your world a little more tasty.

Indian Spices | Anoop

One thing you have to say about Sarasota. If you want dining choices, you certainly won’t be disappointed. There is a lot to pick from. The selection just got even bigger with the addition of two new Indian restaurants. Both are located in or around downtown.

This cuisine category is starting to get a little crowded here. Good for us! Our reliable go-to places like Chutney’s Etc., Tandoor and Seven Hills now have some company. Only time will tell if these two new upstarts will stand up like our tried and true favorites.

Indian Menu | Reedz Malik

Without further delay, here are a couple of new spots for you to try.

INDIA PALACE
1551 Main Street
Sarasota, FL 34236
941-328-3200

CURRY STATION
1303 N. Washington Blvd.
Sarasota, FL 34236
941-312-6264

If you happen to check either of those two out. Please let us know what you think.

10 Killer Corned Beef And Cabbage Recipes

Want to enjoy a nice quite St. Patrick’s Day but still want the same delicious food?

Corned Beef and Cabbage

OK, Let’s just say that you LOVE traditional St. Patrick’s Day dishes, but, don’t want to hassle with the beer swigging crowds. What to do? How about making that delicious Corned Beef and Cabbage dinner right in your own kitchen.

We’ve got 10 killer Corned Beef and Cabbage recipes for you right here. All of these look pretty great. So, we’ll leave it to you to pick the one that trips your taste buds.

Corned Beef and Cabbage, Alton Brown | Food TV

Corned Beef and Cabbage, Elise Bauer | Simply Recipes

Corned Beef with Cabbage, Darina Allen | Epicurious.com

NYC Corned Beef and Cabbage | Food.com

Slow-Cooker Corned Beef and Cabbage | Spoonful

Traditional Corned Beef and Cabbage | about.com

Traditional Corned Beef and Cabbage | amazingribs.com

Slow-Cooker Corned Beef and Cabbage, Martha Stewart

Guinness Corned Beef with Cabbage, Jaden Hair | Steamy Kitchen

Easy Corned Beef and Cabbage | Taste of Home

There you have it! If you make one of these great recipes, let us know how it turns out.

Here’s Your Sarasota St. Patrick’s Day Dining Guide

Once a year it’s perfectly acceptable to gorge on corned beef, cabbage and green beer!

St. Patrick's Day Sarasota

One more time! Another Sarasota St. Patrick’s Day food-a-thon is about to begin. We’re not going to bore you as we wax on about the joys of corned beef and cabbage. If you’re like us, you know all too well the joys of a platter of salty, hearty goodness. Reminder, unnecessary.

So, let’s get right to it shall we. Where should you go to enjoy the best food this Americanized holiday has to offer? Answers below.

THE OLD SALTY DOG
5023 Ocean Blvd.
Sarasota, FL 34242
941-349-0158

EAT HERE
1888 Main Street
Sarasota, Florida 34236
941-365-8700

SAM SNEAD’S TAVERN
1830 Osprey Ave.
Sarasota, FL 34239
941-906-7771

REV-EL-RY PUB & GRILL
3005 University Parkway
Sarasota, Florida 34243
941-355-1218

THE SHAMROCK PUB
2257 Ringling Boulevard
Sarasota, FL 34236
941-952-1730

PUB 32
8383 South Tamiami Trail
Sarasota, Florida 34238
941-840-1385

ROSEBUD’S STEAK AND SEAFOOD
2215 S. Tamiami Trl.
Osprey, FL 34229
941-918-8771

TURTLES ON LITTLE SARASOTA BAY
8875 Midnight Pass Rd.
Sarasota, FL 34242
941-346-2207

PATRICK’S RESTAURANT
1481 Main St.
Sarasota, FL 34236
941-952-1170

MADFISH GRILL
4059 Cattlemen Road
Sarasota, FL 34233
941-377-3474

HARRY’S CONTINENTAL KITCHENS
525 St. Judes Dr.
Longboat Key, FL 34228
941-383-0777

MATTISON’S FORTY ONE
7275 South Tamaimi Trail
Sarasota, Florida 34231
941-921-3400

LYNCHES PUB & GRUB
19 N. Blvd of Presidents
Sarasota, FL 34236
941-388-5550

DUVAL’S NEW WORLD CAFE
1435 Main Street
Sarasota, FL 34236
941-312-4001

WOW! That’s quite a list. I guess Sarasota takes their Wearin’ Of The Green pretty seriously. At least when it comes to the eating part.

St. Patrick's Day Sarasota

That Reuben Sandwich screams, “Eat Me!” just about any time of year. But, especially on March 17th. You can get that sandwich and the Corned Beef Platter shown above at The Old Salty Dog on Siesta Key. They’re busy cooking over 100 pounds of corned beef to feed a hungry Sarasota dining crowd.

Oh, and we shouldn’t forget…

St. Patrick's Day Sarasota

A pint of Guinness. Or, maybe something with just a little more zip!

Looking to make some Corned Beef and Cabbage at home? Our friends over at Food 52 have a delicious non-traditional recipe.

Enjoy the day!

Forks & Corks 2014 | Best In Show

It’s not a simple choice. Nothing as easy as steak or fish.

Forks & Corks 2014 | Pacific Rim

Choices can be hard. It’s great to have them, but… No I’m not whining or complaining, I’m just stating a fact that becomes painfully obvious the moment you walk through the entryway and enter the spacious and beautiful Ringling courtyard. It’s Grand Tasting Day. It’s time to pull on those eating (and drinking) pants and get down to it!

Over the years I’ve waxed on about the setting, the ambiance of the venue and the general upscale feel of the days proceedings. I don’t think there is any need to go over all that again. It is Sarasota’s premier food event. Enough said.

Unlike years past, the dining masses weren’t drenched in a warming Florida sun. No, the 2014 festivities were accented by a sprinkling of liquid sunshine. It certainly didn’t dampened anyone’s enthusiasm for the delectable dishes or oaky chardonnays. Not by a long shot. It would take a lot worse to deter this hungry crowd.

There’s a reason that this years feeding frenzy sold out in eight minutes. If you’ve attended, I don’t have to tell you why. If you haven’t, the dishes below should give you a pretty gigantic clue.

Pencils and scorecards ready… It’s time once again for our 2014 Forks & Corks Best In Show. Happy Eating!


10 – Half Shell Seafood House (Chargrilled Oysters)

Half Shell Seafood House | CLICK FOR MORE INFO

The cooking process was pretty dramatic. So, points awarded for style here.

Half Shell Seafood House | CLICK FOR MORE INFO

The finished product had all of the elements of a well thought out dish. Down to the rock salt bottom on the platter!


9 – Fast N Fresh (Chicken Skewers with Spicy Peanut Sauce)

Fast N Fresh

In past years they went with the salad bar concept. That was great. But, these delicious skewers and the accompanying sauce (choice of two) really hit the mark.


8 – Drunken Poet Thai Bistro (Chicken Larb)

Drunken Poet | CLICK FOR MORE INFO

Who ever said presentation was overrated had NO idea what they were talking about! A gorgeous display, highlighted by a super flavorful classic Thai dish. Eye popping!


7 – Euphemia Haye (Savory Parmesan and Gorgonzola Cheesecake)

Euphemia Haye | CLICK FOR MORE INFO

Lots of people went for this pseudo dessert first. I’ll take savory over sweet nine times out of ten. This dish really packed in some intense taste. My kind of meal ender.


6 – Café L’Europe (Maine Lobster and Shrimp Salad)

Cafe L'Europe | CLICK FOR MORE INFO

Baby endives made the perfect carrier for this amped up seafood classic. Light and bursting with flavor.


5 – Mi Pueblo (Carne Asada Tacos)

Mi Pueblo | CLICK FOR MORE INFO

I’ll concede, a lot of people do tacos at these types of food gatherings. Mostly because they’re easy to carry around and eat. But, this particular taco goes WAY beyond the convenience factor. Tender meat + just enough sauce + grilled tortilla = PERFECT!


4 – Harry’s Continental Kitchens (Bacon Wrapped Scallop with Brie & Fig)

Harry's Continental Kitchens | CLICK FOR MORE INFO

WOW! Well, you can see it for yourself. This two bite bundle tasted even better than it looked if that’s even possible. I could have downed a half dozen, but, the folks in that LONG line would have had my head. Harry delivers the goods!


3 – The Sandbar (Shrimp Crudite with Asparagus Cream)

The Sandbar | CLICK FOR MORE INFO

Imagine a meadow of shrimp, dill and cukes. Ahhh…  The dill fragrance tied up the whole experience into a neat little package. Tender shrimp and a perfect sauce are the stars, but, it’s the visual WOW factor that takes it over the finish line.


2 – Ortygia (Stuffed Baby Sweet Peppers)

Ortygia

Tender, sweet, spicy, mellow, somebody stop me… The presentation was off the charts for this simple and elegant dish. If I had stood tableside for a while I could have made a serious dent in that platter. Well done!


1 – Caragiulos (Chicken Fegatini)

Caragiuols | CLICK FOR MORE INFO

The best of the best. It’s a savory cannoli made from chicken livers. It’s took a wee bit of courage to serve this to the masses. Home run! Everything about this little umami bomb was on the money. The savory and intense flavor was barely able to be contained in it’s shell. It most certainly deserves another look.

Caragiuols | CLICK FOR MORE INFO

One more.

Caragiuols | CLICK FOR MORE INFO


That is my personal top ten for this years event. No voting, Facebook liking or politicking. Just my own stroll through the grounds accompanied by my taste buds, eyes and nose. If you were there, I’m certain you have your own list (if I missed your favorite, add it in a comment).

It’s unbelievably hard to beat a day walking the Ringling courtyard, sampling some of the best of what Sarasota’s restaurant community has to offer. It is without a doubt a special treat.

This year there were lots of brand new dishes to experience (I like that). There were some old standbys too. Taken down to its essence, Forks and Corks is a showcase. A chance to educate and entice. The opportunity to bring your culinary creations to 1,200 waiting palates all at the same moment. The possibility of making new fans and dedicated regulars to your cuisine and your craft.

Congrats to all of the restaurants, winemakers and organizers who worked hard to make Forks and Corks the must attend food event that it has become. Thumbs up, WAY UP!

Did you miss the big Grand Tasting this year? We’ve got more mouthwatering photos right here.

Menu Monday | Jack Dusty

Somebody is having a birthday!

Menu Monday | Jack Dusty

Hey, you only turn one once. At least that’s the accepted thinking. So, why shouldn’t we feature the birthday boy on our Menu Monday post?

Jack Dusty, the Sarasota Ritz-Carlton eatery, turns the big ONE this month. A lot can happen in a year. Just think back to your kids (or siblings) first year. There’s rolling over, sitting up unassisted, crawling then maybe walking and of course eating solid food. And, once you’ve eaten solid food, it’s soooo hard to go back to that bland old liquid diet.

At any rate, JD is one this January, so I thought it might be an excellent time to take a quick peek at the menu. They still feature top notch seafood served in a casual, but, elegant setting. Think jaw dropping Sarasota Bay view. There you go, now you’ve got it.

Jack Dusty Menu | CLICK FOR FULL VERSION

CLICK ON THE IMAGE TO VIEW THE ENTIRE MENU

If you want to take a look at the Jack Dusty online menu, you can do so here. If you haven’t ventured into the new/old Jack Dusty it is well worth the trip up scenic Ritz-Carlton Drive. If you have been, now would be a great time to stop back and wish the old lad a happy first birthday! No gifts please!

Jack Dusty | CLICK FOR MORE RESTAURANT INFO

JACK DUSTY
Sarasota Ritz-Carlton
1111 Ritz-Carlton Drive
Sarasota, Florida 34236
941-309-2000

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Jack Dusty - Coastal Cuisine, Crafted Cocktails on Urbanspoon

It’s Amazing and Awesome, Really?

Old habits die hard in the lexicon of fashionable words.

Dutch Valley | Broasted Chicken & Sweet Potato Fries

Please look closely at the image above.

Darwin's on 4th | Tuna Tartido

Here’s another. Look closely.

One more…

The Broken Egg | Strawberry Belgian Waffle

All three have something in common. Do you know what it is? It may be hard to see the thing that links these three seemingly disparate food images, but it’s there. Give up. OK, I’ll tell you. All three of the dishes pictured above are both AWESOME and AMAZING! Really, they are.

By now my food savvy readers are probably thinking, “what’s really going on here”? Well, here’s the answer.

Go ahead, read a food review. Any food review, but, this shines brightest with the online variety (mine included unfortunately). I’m all but certain that those two bolded expletives will jump off the page at you. Right in your face. They’re sooooo easy to use. They flow from the keyboard like silky clarified butter. They take very little effort at all.

But, here’s the rub. What the hell do they mean? I know the Webster’s definition. I guess the question really is “What do they mean when it comes to describing food”? They may be two of the least descriptive words I know when it comes to food narrative.

Let’s try an exercise. Close your eyes (not if you’re driving. Hey, you shouldn’t be reading and driving anyway). Imagine one of your favorites dishes sitting right before you. Imagine it in all of it’s glory. Smell the smell. Imagine the taste. Remember the food memories it evokes.

The Old Salty Dog | Corned Beef Sandwich

Now, open your eyes. Let’s talk about your experience. I’ll throw out some adjectives. Ready? Savory, sweet, cheesy, doughy, fruity, aromatic, tangy… There are literally hundreds of these types of words. Did you notice what they all have in common? Yes, they actually describe food! They give you an indication of what you may experience if you happen to consume that particular dish. It’s like a sneak preview of the movie you’re about to see.

Don’t misunderstand me. I have absolutely nothing against AWESOME and AMAZING, I’m sure their parents love them.  And, used the proper way, they’re, well, amazing. The problem is they could just as easily be used to depict a roller coaster ride as they could a plate of the tastiest Brown Butter Pasta to ever roll out of the finest Italian kitchen.

Are you starting to get the point (and to see the problem)? AWESOME and AMAZING are copouts! Pure and simple. We use them (me included here) to avoid doing our job. We should be painting beautiful, descriptive, food centric scenes for you to indulge in. Rather, we sometimes toss out overused non-descriptive words that mean next to nothing in a cuisine context. [END RANT HERE].

OK, we’ve established the problem. What about the solution? For me it’s simple, or hopefully so. It’s a resolution. I would rather not categorize it as a New Years resolution. Those are easy to run away from. It’s more the turning of a new leaf. A change of writing perspective. A wake up call.

Here we go. “From here forward, I will do my utmost to use words and phrases in my writing that actually describe food! And, will attempt to avoid language that could just as easily be used to say nothing at all.

There I said it! And, boy do I feel AMAZING (or was it awesome?)…

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