Sweet Potato Gnocchi

December 1, 2017

jubliee potatoes20171127 sweetpotatoegnocchi20171130richSweet Potatoes Gnocchi from Sandbar Executive Chef Rich Demarse

Jubilee Organics Potato Gnocchi and Sautéed Gamble Creek Farm Kale

The Sandbar and Jubilee Organics collaborate to bring delicious, healthy and fresh food to you.
From Jubilee Organics: “We believe that in the last 100 years too much has changed! It wasn’t too many moons ago, almost everyone knew how to grow something, and nowadays very few people know how to grow anything. Here at Jubilee, we grow fruits, vegetables, herbs, medicinal plants, support plants and many other beneficials, but most importantly we grow SOIL! Our mission is to continue to nurture a movement to Take Back Our Birthright of growing local, healthy, fresh, seed from seed food. We refuse to allow, Big Business to control our food supply and subsequently our health. We have decided to put our money where our mouths are and invest in the development of a regenerative food forest that will nurture our family, but just as importantly teach others how to grow their food.”

2 pounds Sweet Potatoes
1/2 cup grated Parmesan
4 eggs (beaten)
Salt and pepper to taste.
2 cups All-Purpose Flour (plus more for bench flour)

1 lemon
1 Tablespoon garlic
1 teaspoon olive oil
pinch salt
8 cups chopped kale
½ cup white wine


Preheat oven to 400 degrees. On a foil lined baking sheet, bake sweet potatoes until fork tender, about 40-50 minutes. Remove and allow to rest until cool enough to handle. Cut sweet potatoes in half and scoop out the flesh into a large bowl. Mash until smooth. Add cheese, eggs, salt and about 2 cups of flour. Using a wooden spoon or hands, mix until combined making sure not to over mix to avoid tough dumplings. Add more flour until dough is only slightly sticky to the touch. Divide the dough into four pieces. Roll the dough out into coil shape “ropes” and then cut into 1 inch pieces and set aside. Bring a large pot of water to a boil and season with salt. Add the gnocchi and cook until all of the dumplings float to the top. Heat a pan over medium heat and add the butter. Cook until it begins to brown and add the gnocchi. Finish the gnocchi with zest from 1 lemon and 1 tablespoon of fresh thyme.
Heat a separate pan and add 1 tablespoon garlic and 1 teaspoon of olive oil. Sauté until golden brown. Add the white wine, vegetable stock, juice from 1 lemon and kale. Reduce the heat to low and cook covered for 5 minutes. Add a pinch of salt and place in a serving dish.
Top with the gnocchi.


#1 The KnotBeach House-39 copyThe Beach House Restaurant is pleased to announce that it has been selected as a 2017 winner in The Knot Best of Weddings as a top wedding and reception venue on the entire west coast of Florida.
The Knot Best of Weddings is an award representing the highest-rated wedding professionals as reviewed by real couples, their families and wedding guests on The Knot, also known as the #1 wedding resource. This is the 8th year The Beach House has been selected for The Knot Best of Weddings. Only 2 percent of the 250,000 local wedding professionals listed on TheKnot.com have received this distinguished accolade.
“We are proud to have one of the top wedding venues in the country and to be featured on The Knot,” said Beach House Wedding Coordinator Shawn Rhoton. “We would like to thank our past clients for taking the time to review the Beach House on The Knot and for the positive feedback that helped us earn these awards. With our new deck, event space and bridal suite we are able to provide our clients with the a truly unique experience in waterfront weddings.”

To determine the winners, The Knot assessed almost 1 million reviews from real couples across the various vendor categories—venues, musicians, florists, photographers, caterers and more. These winners represent the best of the best for wedding planning professionals that a bride or groom would want to consider in order to inspire, plan and pull off their own unique wedding.
“To receive this recognition with such consistency tells us that our team is world-class and succeeds year after year in giving couples the wedding of their dreams,” said Beach House Restaurant Owner Ed Chiles. “It is an honor to be a part of their special day and we look forward to continuing to exceed expectations for years to come.”
For more information about The Beach House Restaurant and other Chiles Restaurant wedding venues, as well as the additional services available, please visit www.BeAnIslandBride.com.

market 11-18-17 (6)

Gamble Creek Farm has opened a brand new farm stand selling fresh picked fruits and vegetables, just baked bread, fresh, eggs, locally made jams, jellies and honey as well as flowers and much, much more. The farm is located in Parrish off of Golf Course Road just about 2 miles from Ft. Hammer Road- not far from the new bridge.

market (2)market (1)

Gamble Creek is operated by Eric Geraldson and his son, Ryan Geraldson. The Geraldson family has a history in agriculture that goes back several generations in Manatee County.

Gamble Creek Farm is a 26 acre farm combining hydroponic, certified organic and conventional row crops and supplies much of the produce for the Sandbar, Beach House and Mar Vista Restaurants. The Geraldson Farm Market at Gamble Creek Farm is currently open Wednesday through Saturday, 10:00 am – 4:00 pm. Teddy Louloudes makes fresh bread and pies. Bread day is Saturday and pies are available every day. There is plenty of parking and fun for the whole family with farm tours and wide open spaces. The farm is located at 14950 Golf Course Rd., Parrish, FL. For more information call Ryan Geraldson at 941-447-7287 or visit the farms Facebook page at https://www.facebook.com/GambleCreekFarm/. Look for the addition of more fresh, locally sourced and sustainable items including seafood and proteins. Consider having Gamble Creek and the Sandbar, Beach House and Mar Vista Restaurants cater your next event with farm to fork produce and gulf to table seafood. Stay tuned for more updates as we grow our market!

Teddy Bread Stand

Fireworks-59333c81bbe83Ring in the New Year at the Beach House with family, fun and a fantastic firework show!

Dance with your toes in the sand to the sounds of our DJ, longtime islander Chuck Caudill, who will be playing and taking your requests from 8:30 pm until 12:30 am.

The fireworks display will take place at midnight as we toast 2017 and welcome 2018.

Come enjoy the show from our new deck, outside bar and sunken lounge area or on the beach! Dinner specials and drinks specials will be available. All seating indoors and outdoors will be available on a 1st come 1st serve basis.

Complimentary valet parking is available for restaurant patrons.

For additional parking we suggest taking the free island trolley or Monkey Bus or parking at the public beaches.

The fireworks are weather permitting.

For more information call 941-778-8718.

Stone Crab Mac and Cheese

November 1, 2017

Stone Crab Mac and Cheese – Sandbar Restaurant Ingredients: 8 oz. cooked pasta shells 8 oz. cheese sauce 4 oz. stone crab meat, no shells 4 oz. seasoned bread crumbs 1 oz. olive oil Method: Preheat oven to 450 degrees. Bring a pot of water to a boil to reheat pasta shells. In a separate […]

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Holiday Gift Card Sale Happening Now!

November 1, 2017

The Sandbar, Beach House and Mar Vista Holiday Gift Card Sale starts November 1st. Do some holiday shopping early and get a little something for yourself! For every $100 in gift cards purchased, you will receive a FREE $25 BONUS CARD! Give them as gifts, stocking stuffers, employee thank you’s, client gifts or keep them […]

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