The first two Pine Avenue Edible Garden Tour and Sandbar Tasting Lunch events were extremely popular. The next one is scheduled for January 24. The tour begins at The Studio at Gulf and Pine at 9:30 am and finishes up at the Sandbar at approximately 1:00 pm. Tickets are $30.00 per person. Proceeds benefit the Roser Community Church All Island Food Pantry.
The walking tour will proceed from the Studio down Pine Avenue to visit several of the gardens as resident native plant expert Mike Miller describes the project and invites tour attendees to sample the produce right out of the boxes. After the leisurely stroll down “The Greenest Little Mainstreet in America” is complete the tour will proceed to the Sandbar Restaurant where everyone will be treated to a tasting lunch, sampling up to 5 courses specially prepared by Sandbar Chef Ian Fairweather. At least one of the dishes will include the greens from the garden boxes. Talk about fresh!
Tickets are limited and expected to sell out quickly so call today to reserve your spot. Tickets may only be purchased by contacting Caryn Hodge at 941-778-8705 or email@example.com. The lunch is not completely vegetarian and anyone with special dietary needs should make them known at the time of ticket purchase. Substitutions will be made by the chef.
December in Florida is the envy of pretty much everyone across the country and it’s no wonder! With 70-80 degree weather and getting away with wearing short sleeved shirts, shorts and flip flops we feel for all our northern friends and say, “Hurry back down, the weathers great!” The warm weather is also perfect for our crops growing at Gamble Creek, the farm we own. What other restaurant do you know that owns their own farm? We love the fact that we can serve our produce to you the same day it is picked. Talk about fresh!!!
We are really excited about all the great things we are getting right now. A variety of fresh, crisp lettuces are making their way to your table – Romaine, Russian Kale, Spring Mix, Spinach, Red Leaf and Arugula. They taste amazing! Peppers are coming in too – a great variety of green bell peppers and delicious sweet yellow bells. We use these in our stir fry, as well as in side dishes and as our vegetable du jour. Multiple varieties of heirloom tomatoes are gracing our salads and side dishes as well- the Sungold and Black Cherry varieties are particularly amazing, so tasty and juicy. Try our heirloom tomato salad to savor their sweet flavor. Chef Will’s version of the heirloom tomatoes is served with herbed goat cheese, olive tapenade, arugula and the Beachhouse’s balsamic vinaigrette.
Our cabbage is worth crowing about. It continues to grow abundantly. Remember to stop by Whole Foods and pick up any of the Beagle Bay Organics sauerkrauts. Keith Pratt owns Beagle Bay and makes his sauerkraut products with Gamble Creek cabbage. Chef Ian’s dish of Bob Wood’s Tennessee chipotle sausage over the Beagle Bay Kraut with country Dijon is seriously addicting. Chef Ian is also making a southern staple – fried Gamble Creek green tomatoes with a creamy crab sauce. Chef George at the Mar Vista is featuring a Pineapple Tomato Appetizer – sliced Geraldson Farms pineapple tomatoes, capers, fresh basil, shaved purple onions, olive oil, rice vinegar and cracked black pepper. Or try his Mullet Banh Mi- Cortez Mullet crispy fried on a hoagie roll with sriachi mayonnaise and pickled Gamble Creek cabbage. For all you fruit lovers out there, you must try our dishes that incorporate the beautiful, succulent strawberries we are harvesting right now. At the Sandbar try the Strawberry Cheesecake. The Beachhouse is featuring a delicious Strawberry Shortcake topped with homemade whipped cream or try the Very Berry Salad. And what would a farm be without flowers…we have those too. Sunflowers are in our table centerpieces to welcome our guests to warm weather, blue skies and What’s Fresh From Our Farms!