Month: April 27, 2021

30 Years of Fireworks, Family Fun and Great Food!

The Monday, July 4 fireworks event at The Sandbar marks the 30th year the restaurant has hosted the Annual Sandbar Fireworks Extravaganza. Owner, Ed Chiles, says, “We are so honored and humbled that we have been able to bring joy to so many people and generations of families for so many years.” This year’s momentous event will take place under the covered, open-air Sandbar Event Pavilion (separate from the restaurant) offering prime seating for the fireworks show which will begin shortly after dusk. VIP Party tickets are available now! Party packages include delicious food – appetizers, entrees, side dishes and

Pan Seared Lion Fish Recipe

Pan Seared Lion Fishby Beach House Chef Will Manson Ingredients: 2 – 4   6 oz. portions of filleted Lion Fish 3 oz.  Olive Oil Israeli Cous Cous Mixture of sauteed vegetables Salt and pepper to taste Basil/Red Curry infused Olive Oil Method: Lightly season Lion Fish on both sides with salt and pepper Sear skin side down for 2 -3 minutes or until light brown depending on thickness of fish Flip and sear skin side until skin is crispy Prepare vegetable Cous Cous Mix vegetable stock with Cous Cous in a 1:1.25 ratio. Place fish over vegetable Cous Cous

Chiles Restaurant Group Scholarship

We are happy to announce the establishment of the Chiles Restaurant Group Scholarship. At the Chiles Group we understand the importance of empowering a community to excel in personal growth and development.  What better way to empower a community than through the support of the continuing education? A community is more than just a group of people who live in the same place.  A community is a group of individuals, each with his or her own vision about where to go in life.  We appreciate the value of that individuality when it comes to education; therefore, this scholarship will support

Grouper Oscar

Ingredients: 8 oz fresh Grouper fillet4 steamed asparagus2 oz crabmeat1.5 oz hollandaise sauce1 oz oil Preparation: Heat oil in saute pan on medium heat. Cook Grouper 4 minutes each side until done. Remove Grouper from pan and top with warm asparagus, crabmeat, and hollandaise. Rich and delicious. Enjoy !

Lionfish Now Available!

Lionfish: King of the Menu at Beach House It’s a venomous predator known to ravage local Florida reefs and destroy surrounding ecosystems, but, thanks to restaurants like the Beach House, a (delicious) solution to the Lionfish problem threatening the Gulf has been found. And, it involves serving the fish alongside roasted vegetable cous cous. Though the Lionfish is known for its frightening appearance – thanks to its bright vertical stripes, expansive fan-like fins and 18 venomous spines (used in defense) – diners should not be fooled. They are much more delicious than they are dangerous, posing no threat to the

Honoring those Affected by September 11th

It is almost hard to believe that it has been 10 years since the terrorist attacks happened at the World Trade Center on September 11th, 2001. The memories are so fresh; it feels like it was just yesterday. But time moves on. Children who lost their fathers or mothers on that terrible day are now 10 years older. Girls and boys who were in elementary school at the time are now seniors in high school and preparing to go on to college. The Families of Freedom Scholarship Fund is here to help those children go to college and pursue their

Ed’s Corner – Dec. 2011

It’s so hard to believe another year has almost come and gone. 2011 has been successful for our company in many ways and we feel very blessed. We are just finishing the first phase of two very important construction projects. At the Sandbar, our new state of the art deck kitchen and new bathrooms will allow us to better serve you and hopefully make your experiences at the restaurant even more pleasurable.  Next year, beginning in late August, we will completely redo the main kitchen and rebuild the Sandbar dining room and bar areas.The Mar Vista project has added new

January Photo Contest Winner – Charlene Heist

Charlene sent us this picture writing…”Picture taken at Sandbar.  Flew from CT to see my family, ended up going to  Beachouse,  Sandbar and Mar Vista within 4 days.   LOVE THEM ALL!” Thanks for sending us this dramatic sunset photo. This beautiful Island of ours really boasts some the nicest sunsets around. Keep those pictures coming. You too can enter our monthly photo contest, just send us your favorite Sandbar, Beachhouse or Mar Vista picture or a picture wearing your Sandbar, Beachhouse or Mar Vista gear and be eligible to win a $50 gift certificate. Pictures must be emailed to [email protected] or

Christmas on Bridge Street

Bridge Street will be changed from its normal tropical paradise into a Winter Wonderland on Saturday, December 17. Snow flakes, a visit by Santa, holiday music and performances, special sales at the shops, holiday treats, gift basket and wreath giveaways, fabulous gift ideas and a lighted boat parade are all planned to make the season merry and bright.The Bridge Street Merchants Association, a not for profit organization, will be hosting an all day holiday celebration on Saturday, December 17, on Historic Bridge Street in Bradenton Beach, Anna Maria Island. There are actually three events within one. The first is the

Heirloom Tomato Salad

Heirloom Tomato SaladThese are local tomatoes from Gamble Creek Farms, just one of the local, fresh products we  incorporate into our menus.Serves 4Ingredients:1 lb Heirloom Tomatoes4 oz Olive Tapenade4 oz Goat Cheese4 oz Arugula1 oz Mint1 oz Sea Salt2 oz Olive Oil  Method:Cut Tomatoes in bite size pieces and set asideSpread 4oz Goat Cheese on plate.Sprinkle Olive Tapenade over the cheese.In a bowl mix Arugula, Mint and Olive Oil together.Place mixture on top of Cheese and TapenadePlace tomatoes on top. Enjoy!