On behalf of the Anna Maria Island Community Center, I would like to invite you to join us in celebrating 25 years of our “Affaire”!
Presented by The Chiles Restaurant Group consisting of The Sandbar, The Beach House and The Mar Vista Restaurants, The Silver Affaire will be held April 18, 2015 and promises to be a truly enchanted evening. Enjoy spectacular food, wine, and other libations as you celebrate the 25th year of this amazing event.
Our live auction will be short and sweet offering exciting and unique packages, so that you will have time to enjoy the evening’s entertainment! MPIRE is a 7 piece band from Daytona Beach that will “rock your socks off”! The drawing for a 2003 Anniversary Edition Harley Davidson 1200 Sportster will also take place during the event. Tickets are $125 and only 125 will be sold! You can purchase your ticket by calling the Community Center!
Your commitment to donate an item(s) for our live and/or silent auctions will give you the opportunity to have your name or organization listed in the Silver Affaire event program! Proceeds from this event provide much needed programming and services to youth and adults in our community.
If you have any questions regarding the event, please contact Dawn Mishler at 941-518-4997. Don’t miss out on supporting this one and only “Silver Affaire”!
Farm to Fork is not a new concept by any means and is sometimes overused and misused. We pride ourselves on being authentic when we say Fresh from the Farm. So much in fact that we went out and bought the farm. Can’t get much more authentic than that. It is not unusual to find our owner, Ed Chiles, in the fields at Gamble Creek picking the lettuces, pea tendrils or tomatoes, tasting them right on the spot checking for flavor and quality. We have had a little bit of colder weather lately, cold for us anyway. Farm manager Eric Geraldson and his crew, along with his son Ryan, have kept the harvests producing through the cold snap.
We are seeing the most delicious romaine lettuce right now. We are also getting watermelon radishes, pea tendrils, scallions and heirloom tomatoes. All of which go into making delicious salads like our Gamble Creek Salad. Continuing to come our way are large heads of crisp cabbage which Keith Pratt uses to make his Beagle Bay Organic Sauerkraut. Don’t miss trying Sandbar chef Ian’s Sausage and Kraut dish – Bob Wood’s Tennessee Chipotle Sausage and Beagle Bay Organics Sauerkraut topped off with Country Dijon Mustard.
Chef George at Mar Vista is featuring Gamble Creek farm produce in dishes like his Chocolate Balsamic Tomato Salad – Gamble Creek Farm heirloom tomatoes, red leaf lettuce, watermelon radishes, purple scallions, strawberries and pomegranate seeds drizzled with olive oil and chocolate balsamic glaze. Chocolate with salad? Guilt free!
Beach House chef Will is wowing guests with dishes like the Mushroom and Farro Risotto with roasted vegetable medley and the farm fresh scallions char grilled with Romesco sauce and garlic crostini.
Picked and plated, often the same day, we bring this local produce to your table. Ask your server for recommendations and look for the items that feature the produce that is Fresh from Our Farm to Your Table.