fireworkThe Sandbar Celebrates 31 Years of Fireworks, Family Fun and Great Food!

VIP Party Packages are available with prime seating set up on the beach for the show. Packages are available now and include an array of delicious food prepared by the restaurants culinary team, open bar, party favors, valet parking and a private area to view the fireworks.

The menu will feature delectable appetizers and mouth watering dinner items featuring fresh-from-the-gulf seafood, Florida heritage foods, and farm-to-fork items from the restaurant’s own Gamble Creek farm. Not to mention decadent desserts, beer, wine and specialty cocktails!

Tickets are $140 for adults and $50 for kids. Reservations for the VIP Party are required and seating is limited. Seating in the restaurant is available on a first come, first serve basis. Firework shows are weather permitting. There are no refunds for inclement weather.

To purchase a party package ticket, contact Jamie Kissell, Special Events Director at (941) 778-8709 or jkissell@chilesgroup.com. Or, for more information call (941) 778-8705.

Menu

Appetizers – Gulf Shrimp Cocktail, Oysters Rockefeller and Cajun Oysters, King Crab Skewer, Deviled Eggs, Watermelon Gazpacho Shooters and Sweet Potato Soup Shooters

Entrees – Gulf Shrimp Boil, Grilled Lobster Tail, Roast Beef Carving Station, Korean Wild Boar, Baby Back Ribs, Lake Meadow Naturals Chicken Quarters, Carolina BBQ Chicken Breasts, Kids Chicken Fingers, Kids Hot Dogs

Side Dishes – Twice Baked Bob Woods Potatoes, Corn and Vegetable Salad, Gamble Creek Farm Salad, Kids Tater Tots

Desserts – Sandbar’s Cornbread Bread Pudding, Flag Cake, Pecan Pie, Homemade Ice Cream with Seasonal Fruits

 

 

Cooking in Cortez!

June 30, 2017

ceviche-639900Have you ever wanted to know how chefs make those rock star but simplistic Florida-fresh sustainable seafood dishes? Now is your chance. Join Erik Walker, Culinary Director for the Chiles Group, for a chance to learn how to make three mouth-watering dishes using locally sourced, sustainable fish and a variety of fresh ingredients. This interactive and fun food preparation class will take place on Saturday, July 22nd,  from 11:00 AM – 1:00 PM. Participants will learn how to make a ceviche using locally sourced fish, prepare a shrimp roll, using gulf/local shrimp and a watermelon salad, all perfect for the Florida summer. Erik will also share how acid affects the fish, how to make an aioli at home from scratch, as well as knife safety and precision knife cuts. And best of all, once dishes are complete students will get to savor their creations.
Registration fee is $65 with proceeds benefitting The Folk School and Florida Maritime Museum. Register online at FloridaFolkSchool.org. For info call (941)708-6120. This class will be outdoors under tents, and participants are asked to bring water, hat, sunscreen and sunglasses. Seating is limited to 15 students to ensure one on one attention from Chef Erik and an intimate class environment. Each student will have their own work station with all ingredients and tools included. There will also be a drawing to win a $50 gift card to one of the Chiles Group Restaurants.

For a complete class schedule for The Folk School at Florida Maritime Museum please visit FloridaFolkSchool.org or follow the Folk School on Facebook (https://www.facebook.com/FloridaFolkSchool/) for even more updates.

It’s summertime and that means getting outside to enjoy fun in the sun and outdoor dining. The Deck at the Beach House is the perfect spot to chill out with friends at our new outside beachfront bar and sunken lounge area. Dine on freshly prepared dishes made with local seafood and fresh from the farm produce and fruits! Whether you join us for Happy Hour, lunch or dinner, the deck is completely covered and temperature controlled with built in misters and rotating sun shades that keep you cool and comfortable. Take in the sunset or catch a glimpse of a dolphin swimming by as you dine with your toes in the sand! The Deck at the Beach House is the spot to be this summer! MakeBeach House-5 copy Beach House-16 copy Beach House-17 copy Beach House-45 copyit your spot for fun in the sun and outdoor dining!

 

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tropical shrimp saladTropical Shrimp Salad for 2
By Beach House Executive Chef Will Manson

12      Shrimp per person, large, peeled and deveined
2 oz. Mixed Greens
4 oz. Heirloom Tomatoes cut into odd shapes
2 oz. Cucumbers sliced thin
2 oz. Fresh Mango diced
2 oz. Fresh Strawberries diced
2 oz. Fresh Papaya diced
2 oz. Fresh Kiwi Fruit diced

Tropical Vinaigrette:

1 cup Blended oil
¼ cup Raspberry Vinegar
½ cup your favorite fruits pureed
1 tbls Garlic
1 tbls Shallots
1 tsp Tarragon
2 tbls Dijon Mustard
2 tbls Sugar

Blend all ingredients except oil. Slowly add oil while whisking vigorously.

Lightly Season and grill Shrimp.
Toss Lettuce with Dressing.
Arrange fruit and shrimp on salad and serve.

Enjoy!

Ted’s Breads!

June 27, 2017

Ted’s Breads by Chiles Restaurant Group Head Baker Teddy Louloudes June 28, 2017 as it appeared in the Anna Maria Island Sun Newspaper Chef Column Ciabatta is Italian for “slipper”, named by the baker who developed the dough, due to its resemblance to a slipper once baked. Ciabatta bread was developed in response to the […]

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Oyster Shell Recycling Program Update!

June 27, 2017

20,000 lbs equals 10 tons! That is how many oyster shells our restaurants have collected since February! Earlier this year, the Chiles Restaurant Group began participating in a Gulf Coast Oyster Recycle & Restoration Project (GCORR) aimed at collecting and reusing cast off oyster and clam shells to help restore the environment. The process includes […]

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Culinary Art Cooking Class

June 27, 2017

“Culinary Art” Interactive Cooking Classes using Locally Sourced Ingredients at The Studio at Gulf and Pine Learn techniques for making your food look like beautifully crafted pieces of art along with new recipes and culinary skills from Erik Walker, Chiles Group Culinary Director and Mar Vista Executive Chef, Rich Demarse. These interactive, hands-on cooking lessons […]

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