What did those intrepid Titanic guests eat?

Posted by on Mar 12, 2012 in Charity Event, Fine Dining, Meet the Chef, Where's Our Next Event, Wine Tasting | Comments Off

What did those intrepid Titanic guests eat?

Shine your crystal, pull your diamonds from the vault, and wear white-tie duds. Or, create historically accurate costumes for the Grand Titanic Dinner hosted by the Florida Winefest and Auction (FWA) in Sarasota. The Grand Titanic Dinner on Saturday, April 14, 2012, is an elegant tribute to the ship that could not sink and yet did, in 1912, 100 years ago. Enjoy toasting the Unsinkable Molly Brown, an American socialite and philanthropist. A memorable survivor, against all odds. Event tickets $250 per person, limited to 100 guests, suggested...

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St. Paddy’s Day Recipes

Posted by on Mar 12, 2012 in Recipes | Comments Off

Celebrate Saint Patrick’s Day with a few new twists. Instead of boiling the poor marbled thing known as corned beef, give this traditional Irish dish some respect. Bake it. You’ll be surprised at the difference. This is our favorite recipe (minus the green beer) for a historically flavorless meal. And, although we all like a great glass of ale with this, trying to find a wine that pairs well with it is, well, let’s call it challenging. For starters, the meat is spiced with an unusual assortment of herbs and is often salty. Although...

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FloridaWinefest April 12-15

Posted by on Mar 1, 2012 in Charity Event, Fine Dining, Where's Our Next Event, Wine Tasting | Comments Off

We invite you to visit the Florida Winefest and Auction (FWA) site [www.floridawinefest.org] for the upcoming April 12 to 15, 2012 events. The FWA is a non-profit organization established in 1991 and for more than 20 years has raised $7.5 million for disadvantaged children in Sarasota and Manatee counties. Join the fun and attend this outstanding “party with a purpose” in Sarasota! Florida Winefest Credit Photo...

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Sarasota Private Event – Balloon Glow Dinner – Feb. 24

Posted by on Feb 7, 2012 in Fine Dining, Meet the Chef, Where's Our Next Event | Comments Off

In France, the Montgolfier brothers filled a silk bag with hot air from a fire and in 1783 sent several farm animals aloft in a basket hung beneath it. They probably did this so that everyone who attended the Balloon Glow Dinner, presented by the Florida Winefest & Auction (FWA) on February 24, would recognize that humans, and critters, love to fly, drink wine, and nibble. We registered early for the Balloon Glow Dinner on a private...

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Chocolate Creme Brûlée with Caramelized Banana

Posted by on Feb 3, 2012 in Recipes | Comments Off

Chocolate Creme Brûlée with Caramelized Banana

Chocolate Creme Brûlée with Caramelized Banana 6 servings 1 quart heavy cream 1 cup sugar, plus more for dusting 1-ounce chocolate liqueur (recommended: Godiva Liqueur) 1/2 tablespoon vanilla extract 2 ounces cocoa powder 1-ounce unsweetened chocolate 11 large egg yolks Preheat the oven to 350 degrees F. In a medium sized saucepan over medium-high heat, combine the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended. Place the egg yolks in a large stainless steel bowl....

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The Secrets of the NoHo Bistro in Tampa

Posted by on Jan 31, 2012 in Restaurant Reviews | Comments Off

The Secrets of the NoHo Bistro in Tampa

by Catherine Newman, Staff Writer With an intimate yet casual Parisian ambiance of warm yellow walls, murals of quaint French city streets, and gold fabric draped from the rafters, the NoHo Bistro provides an indulgent, but not decadent, spot for dining. Its odd location and weatherworn exterior hide secrets. And, great food. New to an About-the-Town event, I took my place among the other members (somewhat nervously at first), but soon found it easy to keep pace with this friendly group of people and their good-humored conversations. Our...

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Grouper on the Grill

Posted by on Jan 31, 2012 in Recipes | Comments Off

Grouper on the Grill

Summertime :: Grouper on the Grill   Summertime BBQ Grouper Serves 4 Barbecued Grouper     2 pounds (0.9 kg) grouper fillets     1/2 cup (115 g) butter or extra virgin olive oil     1/2 cup (125 mL) vegetable oil     2 tablespoons (30 mL) soy sauce     1 tablespoon (15 mL) Worcestershire sauce     1 1/2 tablespoons (22.5 mL) lemon or lime juice     Pepper and spices to taste Barbecued Grouper Cooking Method:    Cut fish into 4 serving-size pieces.    Into a 4-cup bowl, combine all other ingredients.   ...

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Fried Meat Ravioli with Tomato Chutney

Posted by on Jan 31, 2012 in Recipes | 1 comment

Fried Meat Ravioli with Tomato Chutney

  Ravioli 12 oz canola oil  50 small pieces meat or cheese ravioli, thawed 2 eggs 2 oz milk 8 oz Italian Style bread crumbs  Pour canola oil into medium pot or deep sauté pan. Heat over medium high heat until it begins to fry small pieces of breadcrumbs dropped into oil. Whisk together the eggs and milk until thoroughly combined. Dip the ravioli in one by one, transfer to bowl of bread crumbs and coat thoroughly. Carefully place in pan with heated canola oil and cook until browned. Be careful not to overcrowd pan nor splash hot oil...

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