Sweet Potato Gnocchi

December 1, 2017

Sweet Potatoes Gnocchi from Sandbar Executive Chef Rich Demarse Jubilee Organics Potato Gnocchi and Sautéed Gamble Creek Farm Kale The Sandbar and Jubilee Organics collaborate to bring delicious, healthy and fresh food to you. From Jubilee Organics: “We believe that in the last 100 years too much has changed! It wasn’t too many moons ago, […]

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Stone Crab Mac and Cheese

November 1, 2017

Stone Crab Mac and Cheese – Sandbar Restaurant Ingredients: 8 oz. cooked pasta shells 8 oz. cheese sauce 4 oz. stone crab meat, no shells 4 oz. seasoned bread crumbs 1 oz. olive oil Method: Preheat oven to 450 degrees. Bring a pot of water to a boil to reheat pasta shells. In a separate […]

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Oysters Rockefeller

August 28, 2017

Oysters Rockefeller from the Beach House Restaurant Ingredients: 2 tbsp. Butter 1/2 cup chopped white onion 1 tbsp. flour 1/4 cup 1/2 and 1/2 2 tbsp. cream cheese 1/8 cup heavy cream 1 tsp chicken base 1/2 cup grated parmesan cheese 2 cups cooked and well drained spinach ½ cup of grated Manchego cheese ½ […]

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Mexican Corn

August 2, 2017

Mexican Corn Ingredients: 2 Ears of Silver Queen Corn or a sweet corn variety 3 Cups Whole Milk 2 oz. Cotija Cheese .5 oz. Freshly Chopped Cilantro 1 Half Fresh cut Lime 2 Dashes Seasoned Salt 1 LB Salted Butter Procedure: Place 3 cups milk and 1 Pound of salted butter into a pan to […]

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Tropical Shrimp Salad for Two

June 29, 2017

Tropical 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 […]

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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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