Author: Amanda

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 chodge@chilesgroup.com 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!

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