For a while now our What's Fresh From the Farm blog posts have been telling you about all the wonderful, fresh-from-the-farm produce we get from our farm, Gamble Creek. We thought it only appropriate that we start touting more about all the delicious, local and sustainable seafood we have on our menus and add What's Fresh from the Sea to this monthly blog of ours. First we will start with the farm... Cooler weather means the crops are producing a variety of fresh produce that we are serving in all three of our restaurants. Our harvest right now includes multiple varieties of heirloom and slicing tomatoes so juicy and tasty. Lettuces include - Spring mix, romaine, arugula, kale, spinach, mizuna, and Swiss chard. We also have broccoli raab, and fresh herbs like parsley, cilantro and chives. The variety of lettuces really enhance our salads adding a good mix of different textures and fantastic flavors. Herbs like the cilantro are added to our fish tacos and the heirloom and sliced tomatoes are outstanding in a myriad of dishes. Our chefs love the kale because of its versatility - they saute it, mix it in with salads and serve it as sides. Now for the sea! This year has been a banner year for the Florida Stone Crabs, a local delicacy you can't get anywhere else. Like most things, the stone crab yield goes in cycles. We are seeing lots of large claws this year which means they were not harvested in past years allowing the small, medium and large claws to mature to jumbos. This means larger, meatier and sweeter stone crabs for you! Cortez Grey Stripped Mullet is another local treasure. If you haven't had this fish, we can't say it enough, you need to give it a try. We have close to a 100% conversion rate with first time mullet diners. Once they try it, they are hooked. Nope,that is not a pun as mullet are caught with cast nets not hooks. Mullet is one of the most unappreciated fish but we are here to inform you that that is not an earned distinction. Mullet are healthy eaters, high in Omega 3 healthy fats, not oily at all and just downright delicious. Traditionally, mullet has been marketed as smoked and while they are great smoked we give you other options. We will prepare it fried, grilled, blackened or with lemon and capers. We love it on the Cracker platter fried with Bradley Store stone ground grits and our sweet cole slaw. Beach House adds another side to this dish, the "S.T.B.W.F. Hush Puppies". If you are perplexed by that acronym, it stands for "Soon To Be World Famous". Once you taste them you will nod your head in agreement. These delectable, addictive balls of yummy are paired with honey butter made with local honey from the Pine Avenue apiaries. Mar Vista is going full on Southern with it's mullet platter by serving it with fried green tomatoes. Sandbar is serving it as an appetizer called Mullet Fingers. Either way you can't go wrong with mullet - local, sustainable and delicious! Try some today. Ask your server for a sample or order up a platter or appetizer. If you don't like it you don't pay for it. Spanish Mackerel is a new addition for us. You will find it primarily on the Beach House menus as a feature. Served Crudo style this fish is very flavorful and not oily like many people expect it to be. Culinary director Erik Walker has creatively paired it with dice pears, tangerines, oranges, radishes, cilantro and watermelon radishes. The citrus acids are added at the end to give it a pop of flavor and sweetness. This is one of the fish we get in periodically so call ahead to check on its availability. You will fall in love with Mackerel. It is one of Ed's favorite dishes. Another fish you really must try, especially if you are a salmon lover, is the Mount Cook King Salmon. While not a local fish, it is from above the tree line in New Zealand, it is the highest rated salmon in the world. We will talk more about Mt. Cook Salmon in next month's blog post but make sure you try it if dine with us before then. Tile fish is also currently on the Beach House menus. Served with a spicy Chimichurri (Argentine Pesto) sauce. This fish is a mild white fish with a smooth and flaky texture. Something you don't see on other restaurant menus so be adventurous and try something out of the ordinary next time you are at any one of our three waterfront restaurants. In addition to the Stone Crabs, Mullet, Mackerel and Tile fish, you will find our daily features all include a variety of fresh fish such as Grouper, Black Grouper, Yellow Fin Tuna, Flounder, Mahi-Mahi and American Red Snapper. Fresh local seafood, sustainable aquaculture and fresh produce is what we love to offer our guests. We hope you will enjoy our menus that are filled with What's Fresh from the Farm and Sea next time you dine with us!
Recently two sisters contacted us and wanted to do a review of the Beach House for their respective blogs. We had a great time meeting and eating with Heather and Erin. They even combined their visit with their parent's 40th Wedding Anniversary! It was a celebration of food, family and fun! Here are the blogs they published highlighting some of the dishes they tasted and the great memories they created. Heather's Blog http://thehealthyhen.com/beach-house-restaurant-review/ Erin's Blog http://abirdandabean.com/2015/11/the-beach-house-restaurant.html
Dear Friends, The 2015 Holiday Season is here and it is time for the Lawton Chiles Christmas for Kids Party. Thanks to the generosity of many, the event is able to provide a bit of holiday cheer for underprivileged kids . We are planning for 80 children this year. In addition to the children from the Head Start program, we include children from Hope Foundation and RCMA, a non-profit child care in Palmetto. To assist our effort in the purchase of a pair of shoes, an outfit of clothing, an appropriate toy for each child and a food basket for the family of each participant, we are requesting cash donations. The Sandbar Restaurant will host the fun-filled lunchtime Holiday Party with characters in costumes, games, face painting, lunch and of course a visit from Santa Claus. This year’s party will be held on Wednesday, December 9, 2015 from 10:30 am till 1:00 pm in the Sandbar Special Events Pavilion. Please accept our invitation to come by and share in the true meaning of the season. Your participation helps bring a lot of joy to children who are a little less fortunate than most. We thank you from the bottom of our hearts. To make a contribution please make your check payable to the Sandbar Restaurant and mail to P O BOX 1478 ANNA MARIA, FL 34216, please make a notation that it is for the KIDS CHRISTMAS PARTY. Contact Special Events Coordinator Patti McKee, 941-778-8709 or firstname.lastname@example.org, if you would like to volunteer. I want to add a very special THANK YOU to those of you who have so generously given in the past and to those of you who will open your hearts to the kids this year. My family, Patti McKee, the management and entire staff of the Chiles Restaurant Group wish you and yours a very Happy and Blessed Holiday Season. Most sincerely, Ed and Tina Chiles