Ed Chiles, owner and operator of the Sandbar, Beach House and Mar Vista Dockside Restaurants and Gamble Creek Farm, continues the long-term relationship of having products from the farm and restaurants linked together to enhance the dining experience and value on Anna Maria Island and Longboat Key.
Husband and wife team Chris Worden, Ph.D. and Eva Worden, Ph.D. are Co-Founders of Worden Farm. Since 2003, the Wordens have been growing fresh, local, organic produce for the local Southwest Florida community and distributing it through farmers markets and a community supported agriculture (CSA) farm membership program. Worden Farm is continuing its growth and presence at area Farmers Markets, and with its CSA from Naples to St. Petersburg. The Wordens are recipients of the Florida Innovative Farmer Award and have been recognized as Organic Farmer Experts by the Organic Trade Association and the United States Department of Agriculture.
With a new crop plan in place and a shift to 100% Certified Organic production, Gamble Creek Farm will benefit from renewed focus and commitment for growth and expansion in upcoming seasons. The Worden’s developed a strategic plan with input from all four of Chiles’ CIA trained Chefs, to ensure maximum output and usage, while acknowledging that not every vegetable served in the restaurants will come from Gamble Creek Farm. “I’m beyond excited that we have partnered with Eva and Chris, and that we will be growing beautiful organic vegetables on our very own Gamble Creek Farm. We are truly fortunate to work for an organization that wants only the best and freshest ingredients to serve to our customers” says Richard Demarse, Executive Chef at Sandbar Seafood & Spirits.
Eva and Chris Worden’s stewardship practices and Chiles’ culinary leadership and environmental culture unite for greater impact to this region, with positive influence toward sustainability on visitors and local residents.
The Save Our Shores Long Table event was attended by 161 guests who enjoyed an evening of delicious food, wines and a shared passion for a common cause – Red Tide Research and to bring awareness that the coastal businesses in Manatee and Sarasota County are open and are anxious for locals and visitors to visit them. The event, which was pulled together in less than two weeks, was a great success thanks to the collaborative efforts of like-minded community leaders, restaurateurs, government officials, Visit Florida and Manatee County agencies as well as local residents and visitors coming together in a united effort.
Attendees were delighted to experience a beautiful setting directly on the beach with not one hint of red tide or odor. The sunset was gorgeous and the conditions could not have been more perfect.
Some reports of Red Tide on Anna Maria Island and surrounding areas are not necessarily portraying an accurate depiction of the current conditions. While Red Tide conditions are being reported in Manatee and Sarasota Counties, these are in pockets and do not blanket the entire area. The County has been diligent in cleaning the fish and seaweed from the beaches and the winds have been favorable. Recent rains have also helped change the conditions that allow the natural occurring algae bloom to survive and continue to affect the water quality and harm sea life. We encourage you to see for yourself and make the call. Visit our Surf Line beach cams at the Sandbar and Beach House restaurants as both show live videos of the current real time conditions. See for yourself what the beach looks like. There are people walking the beach, sunbathing and enjoying all the beauty the islands have to offer. We also invite you to call our restaurants to inquire about that day’s conditions. Please visit the island and coastal areas to help keep businesses open.
Every year we select staff or family members of staff who are seeking help with their higher education goals. The Manatee Community Foundation assists us with the selection process by reviewing the application and essay submissions. We are happy to announce we had four recipients this year. We are very proud of them and wish them all the best as they pursue their individual higher learning endeavors.
Pictured from right to left are Will Manson representing his daughter Sarah Manson, Joan McCaw, Grants and Scholarships Manager for the Manatee Community Foundation, Martha Wright from the Chiles Group, and Olivia Glavan and her father, Damir Glavan. Not pictured are Joey Cucci and Anthony Cucci.
Olivia is a Beach House team member and will be attending Florida State University to study Family and Child Sciences. Sarah Manson is the daughter of Beach House Executive Chef Will Manson and his wife Leah. Sarah will be attending Manatee Technical College to study cosmetology. Joseph Cucci, son of Mar Vista General Manager Anthony Cucci and Sandbar manager Maggie Cucci, is attending University of Florida studying Tourism and Hospitality Management. His younger brother Anthony is attending Florida State University studying Biochemistry. Congratulations to all the recipients and their families on their achievements.
CURE / SMOKED AMBERJACK
Amberjack 1 filet
Kosher salt 1/2 cup
Sugar 1 cup
Wood chips
GINGER SCALLION SAUCE
Ginger 0.25 cup
Scallion 0.25 cup
Red pepper flakes 1/8 tsp
Kosher salt 1 tsp
Sesame oil 1 tbsp.
Canola oil 0.25 cup
HORSERADISH CREAM
1 cup horseradish
0.5 cup sour cream
0.5 cup cream
1 tbsp. Worcestershire sauce
1/8 cup lemon juice
1/8 cup tarragon
1 tbsp. salt
Mix together sugar and kosher salt, and cover the amberjack with it. Refrigerate for 24 hours. Remove and rinse excess salt/sugar off, then pat dry. Let stand uncovered in the refrigerator for another 8 hours. Pre-soak wood chips (preferably hickory) for an hour. Place in smoker and smoke at 180 degrees for about an hour, or until the internal temperature of the fish reaches 135 degrees. Remove, let cool, wrap, and refrigerate.
For the Ginger Scallion Sauce, place the ginger and the scallions in a food processor and run until almost smooth. Gently bring all ingredients up to a simmer, and cook until the ginger and scallions no longer taste “raw” and are somewhat soft.
For the Horseradish cream, thoroughly mix all ingredients together.
To serve, spoon about an ounce or two of the horseradish cream on to your plate, slice the smoked fish, and place on top. Finish with the ginger scallion sauce, and herbs.
The Sandbar is teaming up with Anna Maria Oyster Bar, Swordfish Grill, Blue Marlin, Dry Dock, Seafood Shack and the Waterfront to bring you a Long Table dinner on the beach in front of the Sandbar. The restaurants are partnering on this event to bring awareness that the beaches are open, beautiful and free of […]
Tomato & Watermelon Salad by Mar Vista Executive Chef Erik Walker Ingredients: Tomato 4 oz. Watermelon 4 oz. Fennel 1 oz. Lime 1/2 ea. Arugula 1/2oz Feta cheese 2 oz. Olive oil 0.25 oz. Marcona almonds 6-8 ea. Salt to taste Pepper to taste Method: Dice tomato and watermelon into bite sized pieces. Shave fennel […]
eek Farm, continues the long-term relationship of having products from the farm and restaurants linked together to enhance the dining experience and value on Anna Maria Island and Longboat Key.
The Save Our Shores Long Table event was attended by 161 guests who enjoyed an evening of delicious food, wines and a shared passion for a common cause – Red Tide Research and to bring awareness that the coastal businesses in Manatee and Sarasota County are open and are anxious for locals and visitors to visit them. The event, which was pulled together in less than two weeks, was a great success thanks to the collaborative efforts of like-minded community leaders, restaurateurs, government officials, Visit Florida and Manatee County agencies as well as local residents and visitors coming together in a united effort.
Every year we select staff or family members of staff who are seeking help with their higher education goals. The Manatee Community Foundation assists us with the selection process by reviewing the application and essay submissions. We are happy to announce we had four recipients this year. We are very proud of them and wish them all the best as they pursue their individual higher learning endeavors.
SMOKED AMBERJACK
