teddychef pic1-13-15erikwalkerpicIconic Waterfront Chiles Group Restaurants Welcome

Two New Culinary Team Members

Teddy Louloudes and Erik Walker to Bring Their Unique Flavor to Menus of

Sandbar, Beach House and Mar Vista Dockside Restaurants

Historic, waterfront restaurants, The Sandbar on Anna Maria Island, The Beach House on Bradenton Beach and Mar Vista on Longboat Key, are known for serving fresh-from-the-Gulf seafood, locally-sourced meats and their own Gamble Creek Farm produce. But many are surprised to see unique twists on these items on each of the restaurant’s ever-changing menus, which are a collaboration between owner, Ed Chiles and his talented team of chefs.

As Chiles’ continues his 35 year effort to make his operations match his locations, he is always searching for great culinary minds to join his team and bring new ideas and items to the table. He is proud to announce the hiring of two talented individuals who will help the restaurants continue to reinvent themselves and set the standard: Ted Louloudes, a Bradenton native who began working in The Sandbar’s kitchen at age fifteen, and Erik Walker, also a Florida native.

Louloudes’ family ties run deep in Manatee County. His parents owned a local favorite, Zorba’s, a place famous for their Greek salad. After earning a degree in Business Management from Florida State University, Louloudes moved to Napa Valley to attend the Culinary Institute of America where he worked in the school bakery. Upon finishing the twenty-one month culinary program, Louloudes moved to New York City, where he worked in several restaurants including Lafayette, a Grand Café and Bakery which had a bread program. After returning to island life eight months later, LouLoudes held positions at top area restaurants: Bern’s Steak House, Epicurean Hotel and SideBern’s restaurant. He also became involved with Chile’s farm, Gamble Creek, located in Parrish. Louloudes eventually moved back to Bradenton to spend more time on the farm: growing, harvesting and processing many of the products. He is now back in the kitchen of The Sandbar – where it all began. He lives to bake. His passion for baking is the driving force that has him showing up to the Sandbar kitchen at 4:00 am. These efforts are reflective on the lunch and dinner menus where rustic sourdough, brioche and focaccia are getting rave reviews. His homemade scones are wowing customers alongside dishes featuring Gamble Creek strawberry and tomato jams on the Sandbar Sunday Brunch menu.

Florida Native Erik Walker attended college for Aerospace Engineering at Embry-Riddle in Daytona, and upon graduation, accepted a position in Los Angeles. As in engineer in L.A., he was afforded the luxury of exploring the LA food scene. Inspired, Walker quit his engineering job and enrolled in the Culinary Institute of America in Napa Valley, where, between classes, he worked as a chef’s assistant. It was here he met Louloudes, who introduced him to Chiles. After graduation, Walker continued to follow his culinary dreams internationally in Southwest England at a Michelin starred restaurant under a renowned head chef. As his visa came to an end, Walker traveled to Spain and Japan for the sole purpose of food exploration. Walker then returned to Florida where he reconnected with Chiles and was brought on at the Chiles Restaurant Group. His long-term goal is to become a large part of Chiles’ initiative, to become certified “Green” restaurants.

“Both of these young men share both my passion for food and my vision for food-forward, locally-grown, edgy menu creativity,” said Chiles. “I’ve known both Ted and Erik for many years and am delighted they have returned home to join the Chiles team, dream up some new dishes and help me develop my concepts and reach my long-term goals.

Ted Louloudes is pictured first here, Erik Walker second.

 

 

IMG_3416The Studio at Gulf and Pine Welcomes Cuba Sojourn:

An “Island Journey from East to West” Art Exhibition Featuring 15 Cuban Artists

Exhibition Opens February 1; Special Reception Scheduled for February 13 from 5-8PM

The Studio at Gulf and Pine is thrilled to announce the opening of its newest exhibit, Cuba Sojourn, an Art Exhibition showcasing the work of 15 celebrated Cuban artists, presented by Friendship Association, a non-profit organization whose objective is to promote a spirit of friendship between the citizens of the United States and Cuba. Cuba Sojourn provides the opportunity to experience and purchase original works that are rarely seen in the U.S and to hear first hand from organizers about Cuba’s art scene past and present.

This is the first time many of these artists have been able to exhibit outside of Cuba, which has been made possible by the recent restoration of diplomatic relations with Cuba. The month-long exhibition and its reception is the culmination of a cultural mission organized by Friendship Association volunteer and Editor of Ediciones Nuevos Mundos Soledad Pagliuca, and art collector and Longboat Key business owner Lucy Miller.

Pagliuca and Miller traveled by car, motorcycle and horseback, meeting with Cuban artists and selecting diverse paintings for the exhibit for fifteen days. Paintings are in a multitude of styles including abstraction, magic realism, still life, and representational landscapes.

The exhibition is open to the public February 1-March 1, Wednesday through Sunday 11:00 a.m. to 5:00 p.m. at The Studio at Gulf and Pine, 10101 Gulf Drive, Anna Maria, Florida. A special reception will be held February 13 from 5:00 pm. – 8:00 p.m. The reception is open to the public and will give attendees the opportunity to meet and greet with exhibition artists. Traditional Cuban cuisine and a cash bar will be available. The event will be catered by The Sandbar Restaurant culinary team.

Featured artists include:

  • Ileana Mulet
  • Vicente Hernández
  • Alberto Hernández Reyes
  • Kamyl Bullaudy
  • Yudel García
  • Mary Cary Diaz
  • José Omar Torres
  • David Santa Fe
  • Ramón Rodríguez
  • Raul Pérez Cordero
  • Mildo Matos Carcacés
  • Jehovanny Rodríguez Sanamé (Jeho)
  • Oscar Lasseria
  • José Antonio Hechevarria
  • Oscar Levis Leyva

“This is a seminal moment in the history of our two countries and this is one of the most important exhibits we have ever had the privilege to host, “ said Ed Chiles, whose family owns The Studio. “My mother, Rhea Chiles, created The Studio ten years ago and it quickly became the anchor of cultural activities, classes and events on Pine Avenue. We are both incredibly proud to see The Studio showcasing this important event at this very important time in the history of our two country’s relationship.”

For more information on The Studio at Gulf and Pine, please visit http://www.studioatgulfandpine.com/ or call (941) 778-1906.

Vote for Us!

January 29, 2015

The Ballots are out! We hope you will vote for us in the SRQ Magazine Reader’s Poll. There are several items to consider: Best Local Seafood, Best Local Farm (we own our own farm – Gamble Creek), Best Cocktails. Just click here to cast your vote! https://www.surveymonkey.com/s/bestofsrq Thanks for your support!

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Bring on the Boar!

January 29, 2015

Carnivores – We’ve got you covered! With all the talk of the farm and fresh produce we didn’t want to forget to mention the newest local food forward menu addition, Wild Boar! If you haven’t tried it but have been curious, you are not alone. Trust us, you are going to love it. We are […]

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What’s Fresh from our Farm?

January 29, 2015

We are so excited about all the great produce coming from our farm, Gamble Creek! Our chefs are having fun coming up with delicious and creative dishes using the variety of greens, vegetables and fruits being harvested right now and they are really wowing our guests! At the Mar Vista try Chef George’s Heirloom Seasonal […]

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Pine Avenue Edible Garden Tour and Sandbar Tasting Lunch

December 30, 2014

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 […]

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Say It Loud…I’m Mullet and Proud

February 25, 2015

Say It Loud….I’m Mullet and Proud I’ll say it again. Since man has walked on two feet in Manatee County, this area has been based on small “a” agriculture and seafood. Specifically, grey stripped mullet. The great southern writer, Roy Blount, ran a nice piece in the February 2015, Garden and Gun, titled, “The Humble […]

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Valentine’s Day

January 30, 2015

Romance is in the air AND at our restaurants! Treat your sweetheart to an unforgettable experience this Valentine’s Day. Join us for lunch or dinner with your toes in the sand as you dine on fresh local seafood and dishes made with locally grown produce from our own farm, Gamble Creek. Don’t forget to order […]

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Seafood Bruschetta

January 30, 2015

Seafood Bruchetta by Beach House Chef Will Manson Ingredients: Cooked baby shrimp             16 ounces chopped Lump crab flaked                   16 ounces Scallions                                   2 each chopped Tomato                                     1 each small – diced Jalapeno pepper                     1 each small – diced Method: Blend seafood mix and keep dry as possible. Crostini’s – Cut thin slices of baguette or ciabatta […]

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