Author: Amanda

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!

The Sandbar Features Suncoast Art Tour Artist

This 2-day Tour is an ambitious show featuring more than 1,000 pieces of art by 17 artists working in Bradenton and Sarasota today. The self-guided Tour will be held on March 9 and 10, 2012, and will sprawl across Sarasota from University Parkway to Clark Road. Highlights will include 5 well-known artists in their studios plus a Gallery Exhibit of 12 more artists in the Ringling College of Art + Design Student Center exhibition space. One of the featured artists, Bob Brown, will have one of his abstract pieces displayed in the Sandbar Restaurant.  Brown is also a resident artist

Crab Crusted Scallops

Recipe by Chef George Quattromani – Mar Vista Dockside Restaurant and Pub 1 lb Ground Ritz Crackers4 oz Crab Meat1 oz Lemon JuiceSalt & Pepper to taste1 lb 20-30 scallops12 oz Garlic Butter Mix all ingredients together, place scallops in baking dish, top with crab crust and butter. Bake at 350 degrees until done.

Santa Fe Tuna Appetizer

Recipe from the Mar Vista Restaurant Tuna Preparation: 4oz tuna1oz diced purple onionCilantro chiffanade2 table spoons olive oil1 table spoon lime juiceIn a bowl add diced raw tuna , purple onions, lime juice and olive oil Chipotle Slaw:8 oz shredded cabbage3 oz adobo sauce1 diced chipotle pepperAdd ingredients in a bowl and set aside For garnish:sour creamdiced purple oniondiced tomatofried quesadilla shellsguacamole Alternate layers of the garnish, quesadilla shells and slaw. Add marinated tuna on top.Garnish the plate with the diced tomato and onions.

Cajun Grouper

Chef Ian Fairweather, Sandbar Ingredients: 6 oz fresh grouper (cut into medallions)3 oz diced red onion3 oz diced green/red peppers4 oz chopped tomato2 oz chopped garlic1 oz olive oil4 oz garlic butter1 oz lime juice2 oz white wine4 oz shrimp stock6 oz rice (prepared) Instructions: Place olive oil in hot pan. Add grouper pieces and sear. Add tomato, garlic, red onion, and green peppers. Sauté for 1 minute. Turn grouper and add white wine and shrimp stock. Let mixture reduce down. Add lime juice and garlic butter. Put grouper over ice. Let sauce reduce down 1 minute then add atop

Chiles Group to host Three Day Fireworks Celebration this Fourth of July

Join us for a weekend-long fireworks celebration this Fourth of July! Warm weather, gorgeous sands, and beautiful turquoise waters will be the backdrop for a weekend filled with fireworks shows not to be missed! We will kick off this Fourth of July weekend at The Mar Vista Restaurant on July 2nd for the 2nd Annual Mar Vista Fireworks Boom-Boom on the Bay!  Come by boat, by car, or by any means you can – just get there – because we will be lighting up the sky with fireworks show that will surpass all others.  This event is co-sponsored by Moore’s Stonecrab Restaurant, Cannon’s Marina, and Longboat Key Club.