Author: Amanda

Ideas for Cooking on Your Natural Gas Grill

Ideas for Cooking on Your Natural Gas Grill

Now that we are at that time of year where the weather is starting to perk up, you may be looking forward to hosting BBQ’s. Some of us were unable to spend time with our loved ones last summer, which means many of the BBQ’s that usually bring us all happiness were unable to go ahead.  Now that we can see the people that we care about, you may be wanting to plan a fantastic BBQ for all of your family, and you may have also noticed that the BBQ that you have neglected for the last year is no

What Are Cocktail Smokers And Are They Worth It?

cocktail smokers

There are many types of cocktail smokers, but the basic idea behind them is simple: Fire is used to infuse your drink with smoke, usually after you put it under a dome or into a box filled with wood chips or sawdust. A simple whiskey drink, a traditional cocktail, or any other cocktail you can imagine are all acceptable options for smoking. Depending on the wood you’re burning, the resulting flavor can range from savory to smoky, but it always makes for a delicious drink. The time is now to craft the next at-home hobby you’ve always wanted. We know

Growing Food on Pine Avenue

Eating locally grown produce has taken on a whole new meaning on Pine Avenue in Anna Maria. Landscape designer and native habitat expert, Michael Miller, along with Pine Avenue Restoration developers Ed Chiles and Micheal Coleman, have partnered with Pine Avenue Merchants to design and implement Edible Community Gardens on Pine Avenue, now known as “The Greenest Little Main Street in America”. The concept of food along the historic stretch between the Gulf of Mexico and Tampa Bay, was posed about a year ago and is now a reality with eight raised beds and more to follow. These gardens contain

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