Mullet – It’s On Our Menus!

August 2, 2017

When you want to eat local fish, you can’t get more local than Mullet! Cortez Grey Striped Mullet dates back to the days when the Timucan and Calusa Native Americans inhabited Anna Maria Island. Historically, Mullet was underappreciated for its value both economically and nutritionally. Today, we revere mullet as one of the most sustainable, […]

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Le Fizz at the Sandbar!

August 2, 2017

Grey Goose Le Fizz is now available at the Sandbar! This cool, refreshing drink features Grey Goose, a spirit made exclusively in France with only the finest ingredients offering a signature smoothness that makes the Le Fizz the perfect summertime sipping cocktail to enjoy on our waterfront deck.

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Cooking in Cortez!

June 30, 2017

Have 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 […]

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The Deck at the Beach House – Ready for Summer!

June 29, 2017

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 […]

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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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