Benziger Wine Dinner!

April 27, 2017

TWG-WebSlider-BZimage016_0003Save the date and get tickets now for an exclusive wine dinner featuring Benziger Wines. The dinner will take place June 22nd, 6:30 pm-9:00 pm at The Studio at Gulf and Pine on Anna Maria Island. Benziger Family Winery produces a distinctive portfolio of Biodynamic, certified-sustainable, organic wines that will be perfectly paired with an innovative menu created by the Culinary Director and team of chefs from all three Chiles Group restaurants – the Sandbar, Beach House and Mar Vista. Chris Benziger, a 3rd generation winemaker will be making a special trip to our area for this dinner to showcase his Demeter-certified Biodynamic wines. The dinner will include a bottle signing and attendees will have an opportunity to win a special VIP tour of the Benziger Winery in Sonoma, California. The philosophy and the sustainable initiatives upon which Benziger basis their wine production fits perfectly with the commitment the Chiles Group has with its many sustainable efforts.

Tickets for this event are $100 all inclusive. Tables are also available for purchases. Tickets can be purchased by calling Caryn Hodge at 941-713-3105 or via email to

Benziger Wine Dinner Menu

Benziger, North Coast Sauvignon Blanc 2015: Beautiful citrus and apple flavors introduce our Sauvignon Blanc, followed closely by its delicious minerality.
Florida Octopus & ramp salad, with citrus & fennel, and foraged Pistou

Benziger, Sonoma County, Chardonnay 2014: Flavors of apple, pear, citrus and ripe apricot engage the palate, while subtle, creamy hints of butter and meringue unfold
Kaffir cured Lionfish with coconut sabayon & chilled Silver Queen chowder

Benziger, Sonoma Coast, Pinot Noir 2014: Freshly picked tart cherry, raspberry, and strawberry launch from this delectable Pinot Noir
Braised Florida wild boar with Jubilee blueberry BBQ, & local collard greens

Benziger, Tribute, Estate Blend 2013: This Bio-Dynamic Red blend celebrates the complexity and individuality of the Benziger family estate.
Center cut filet mignon with a port wine reduction and seasonal micro vegetables

Benziger Sonoma Coast Rose 2016: This Rosé has airy aromas of persimmon and watermelon, with a hue reminiscent of bougainvillea.
Homemade ice cream with King’s farm plums & cornbread crumble


Cinco De Mayo is May 5th and we are celebrating with $5.00 Margarita’s and $2.50 Landsharks. Enjoy these at our outside bar and on our newly renovated gulf front deck all day long and into the evening!

Beach House Cinco De Mayo.cdr

Art-CampsLet your kids get WET and WILD with WATERCOLORS this summer!  Sign your 7-11 year old up for art camp with Cory Wright at the Studio at Gulf and Pine. They will explore fun, new techniques for drawing and mixing colors that will tap into and enhance their natural creativity! Projects include fun and engaging ways to paint landscapes, self-portraits, still lifes and animals.

Professional artist and instructor Cory Wright will lead the class at the Studio at Gulf and Pine from 9-11 am, Mon., June 5th to Thurs., June 8th. Space is limited to 10 kids so sign up now to reserve your space. The camp is $175 and includes the art supplies.

The Studio at Gulf and Pine is located at 10101 Gulf Drive. Call Cory at 813-758-7057 or email her at for more information or to register.

blueberrycolada20162005 blueberrypecansalad20162005(1) blueberryshortcake20162005(1)IMG_2939 IMG_2947What does 3000 pounds of fresh blueberries look like? And what do you do with them?

We just received 3000 lbs of fresh, local blueberries from Jubilee Orchards, the Chiles Family Farm in Tallahassee. Jubilee is our source for these delicious, flavor packed little balls of goodness. Good for you and good tasting. We will feature them in several dishes and in our cocktails. Try Mar Vista’s Chef Rich’s Grilled Salmon with Blueberry Ginger Salsa or Beach House’s Grilled Pompano with blueberry thyme and honey butter. Our in-house baker, Ted Louloudes will be making individually sized Blueberry Galette with a crispy crust filled with sweet blueberry compote. Sandbar will feature them in their salads, on fresh fish and in dishes like the And we must not forget about how delicious they will be in our bar drinks. Blueberry martinis, coladas, and frozens  will taste so good with these fresh berries as the star ingredient.

Come enjoy the flavors of spring with these fresh, local blueberries!

Spend Mother’s Day With Us!

May 1, 2017

Moms deserve to be pampered. Spend lunch or dinner with us and she will be. Sitting with her toes in the sand listening to the sounds of the waves gently lapping the shore enjoying the view of pristine gulf waters while she dines on delicious seafood and farm to fork produce paired with her favorite […]

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Pan Seared Mackerel and Pickled Peaches

April 27, 2017

Pan Seared Mackerel & Pickled Peaches served with mashed potatoes & sautéed spinach 6-8 oz. filet of Spanish Mackerel per person Sauté Spinach on high heat in olive oil Mashed potatoes: 4 russet potatoes 2 cups whole milk 1/4 cup butter Peel & boil potatoes until tender. Mash & add heated milk & butter. Season […]

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