The Tampa Bay Times recently featured an article enumerating the benefits of one of our local treasures...Cortez Grey Striped Mullet! The Monday, August 10 front page feature was crafted by Tampa Bay Times Food Critic, Laura Reiley. Laura is no stranger to Florida food and the importance of supporting local food resources. She touched upon all of the aspects that make Mullet a potentially major economic driver for our local economy not to mention one great tasting fish. So if you have not had mullet in a while or better yet, if you have never tried mullet, now you can! Whether it is Beach House's Chef Will's mullet fingers, lightly breaded and fried with house made Firey Romesco sauce and tarter sauce, Mar Vista's Chef George's Mullet Grits and Greens with Vermont white cheddar cheese grits, collard greens with The Hammery smoked ham hocks (eat your heart out Paula Dean), or Sandbar's Chef Ian's lightly fried Mullet Backs with bits of sweet, tender fish, come discover how delicious this local treasure is! Read the feature...
Enjoy live jazz music, toes in the sand dining and a delicious choice of menu items using locally sourced and sustainable seafood and produce. Sandbar's Sunday Brunch on the Beach is the perfect way to spend your Sunday! Relax, unwind and enjoy! View the menu... http://www.groupersandwich.com/food-menus/sb-brunch.pdf
The Chiles Restaurant Group’s Beach House Restaurant Unveils Brand New Menu Locally-Sourced and Sustainable Items Take Center Stage. With an undeniable passion for sustainability, heritage seafood products and providing healthy, organic options, The Chiles Restaurant Group is proud to announce the roll-out of The Beach House’s brand new menu with a greater focus on quality, local and sustainable protein and produce than ever before. The Beach House Restaurant, one of the three iconic waterfront restaurants of the Chiles Restaurant Group – which also includes The Sandbar on Anna Maria Island and Mar Vista Dockside on North Longboat Key – recently unveiled the new menu which takes a “less is more approach” to serving quality food choices and includes both completely new menu items and a few twists on old favorites. Customers can now enjoy the following updated and new menu items: Salads: • An updated and improved house salad can now be ordered as family style serving two or four people • New Grilled and Chilled Salad: Grilled seasonal vegetables over lettuce greens with balsamic dressing and goat cheese Appetizers: • New Land Bruschetta: Topped with pineapple, pancetta, basil and goat cheese with a hint of BBQ • New Hog Thai: A Lettuce wrapped with local wild hog, pineapple & cherry tomatoes, red onion and peanut sauce Sandwiches: • New Banh Mi (Banh Beach House): Pulled local wild hog, cilantro, Beagle Bay Organic Kimchi, cucumbers, jalapenos, Sriracha mayo • New Grilled Veggie Ciabatta: Portabella mushrooms, zucchini, roasted red peppers, goat cheese, arugula and pesto on top ciabatta bread Entrees: • New Ashley Farms Chicken: Free range, antibiotic and hormone free chicken with brine and sous vide method of preparation, making the chicken more tender and juicy • New Ashley Farms Chicken Entree: A bed of kale and spinach topped with roasted chicken breast and thigh, quinoa rice, raisins, pine nuts and Pan Jus • Updated and Improved Entrée Heirloom Tomato Salad The Chiles Restaurant Group strives to incorporate quality produce grown right here in Florida, including at company-owned Gamble Creek Farm in Parrish from where fruits and vegetables are often picked and served same day. The featured wild hog is processed at Three Sons Ranch in Punta Gorda at which Chiles plays a role assisting Farm Owner Keith Mann. The Beach House menu also continues to feature the unique, sustainable and delicious seafood options the Chiles Restaurants are known for, including: • Mt. Cook Salmon – One of the most highly-prized, environmentally friendly salmon in the world • Mullet – A surprisingly delicious fish caught just off the shore by net • Bottarga – A delicacy made from harvested and cured mullet eggs • Cobia – A healthy fish that has become more available with the development and improvement of open ocean aquaculture technology • And many more “The Chiles Restaurant Group prides itself on its sustainable operations and the unique local products featured on our menus,” said Ed Chiles. “As the member of a team striving to develop a local program that serves as a global model for sustainable foods and a proponent of serving local, heritage ingredients, I am thrilled with the new Beach House menu. As our restaurants’ menus continue to evolve, we will always strive to incorporate only the best produce and seafood from our own area farms and waters.” The Beach House’s new menu is just the latest development at the waterfront restaurant. The unveil follows recent renovations to the restaurant’s dining room and bar area and the roll out of a new brand identification, including a new logo created to reflect the restaurant’s updated, modern aesthetic. To view the new menus: http://beachhouse.groupersandwich.com/beachhouse-menus.php
We hope you will attend the 5th Annual Scallopalooza, October 3rd, 6:00 pm-9:00 pm at the Sarasota Yacht Club for a casual evening to highlight the year’s accomplishments of Sarasota Bay Watch and to share goals for the future. This is the signature annual fundraising event for local scallop restoration and related eco-protective initiatives aimed at raising funds for scallop restoration in Sarasota Bay. This project was awarded the Gulf Guardian Award in 2013 from the EPA. The presence of scallops improve water clarity due to filter feeding and improve fish diversity with their presence, resulting in environmental and economical benefits. To date Sarasota Bay Watch has released 70 million scallop larvae and 100,000 juvenile scallops into the bay. This year we initiated our Scallop Sanctuary project where we place young adults scallops in cages around the bay. The cages protect the scallops from predators while they mature, and keep them close together to increase the chances of successful natural spawns. For more information on our restoration efforts see http://sarasotabaywatch.org/?page_id=3409 Scallopalooza is our primary source of funding for our community-driven scallop restoration program. Being an all volunteer organization, your support goes directly to our events and activities to restore scallops and protect and restore the bay. You’ve seen Sarasota Bay Watch out on the water with youth groups doing shoreline cleanups. You’ve read about our scallop searches and restorations and you’ve watched our videos online showing how Sarasota Bay Watch is protecting the local coastal ecosystem. Now is your chance to get involved, and help Sarasota Bay Watch make a difference, so future generations can enjoy the water of Sarasota Bay. Sarasota Bay Watch "A Healthy Bay is Everybody's Business"