A dumpling is deceptively simple. At its most essential, it is just dough— sometimes wrapped around a filling, sometimes left plain—pinched, folded or rolled into shape before being boiled, steamed, baked or fried. WRITTEN BY KATE WIGHT | PHOTOGRAPHY BY WYATT KOSTYGAN Browsing an outdoor market is one of life’s simple pleasures—especially when it means sampling delicious bites, discovering handmade treasures and supporting local makers. WRITTEN BY KATE WIGHT | PHOTOGRAPHY BY WES ROBERTS The Sarasota coffee community, once small, has boomed in recent years. Local coffee shops with charm and character have opened their doors throughout the area, creating spaces for the community to connect, work and enjoy high-quality coffee. WRITTEN BY CECILIA MOULD | PHOTOGRAPHY BY WES ROBERTS Sake is one of the most ancient and, in the United States, misunderstood alcoholic beverages. Made from rice, water, yeast and koji, a type of mold used to ferment various foods in Japanese cuisine, sake is a drink of contradictions.
WRITTEN BY DYLAN CAMPBELL | PHOTOGRAPHY BY WYATT KOSTYGAN Take a break from heavier fare and eat something that tastes good and makes you feel good. These salads are sure to satisfy your appetite while still tasting absolutely sensational.
WRITTEN BY KATE WIGHT | PHOTOGRAPHY BY WES ROBERTS/ WYATT KOSTYGAN
This page: Blackberry Pecan Salad at Jack Dusty, photography by Jennifer Villagomez.
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Illustrator John Pirman, who has created editorial art for Vogue, Fortune, Wallpaper, Glamour, New York Magazine, Forbes, Travel and Leisure and Cosmopolitan Magazine among many others, captures local hometown icons starting with the brand new Aircraft Observation Area at SRQ Airport.
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The Sarasota County Off-Road Riders have created a mountain bike haven out of the previously untamed parts of greater Sarasota. How innovation is helping Daiquiri Deck break new ground.
Le Colonne lives on at Ciao Bella Organic Farmer’s Table Bad Ass Coffee is bringing Hawaiian flavors to Lakewood Ranch. 131 Main strives for quality over quantity when it comes to curating menu items. America’s top gymnasts come to EVO Gymnastics to hone their skills.
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Storytellers flock to Sarasota for the Sarasota County Libraries and Historical Resources 2025 Off the Page Literary Celebration. Architecture Sarasota celebrates its 12th annual MOD Weekend with Moderns That Matter: Sarasota 100.
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Check out the latest apparel for horse-loving ladies
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Trattoria Bella Napoli is serving up authentic Neapolitan fare with home-grown charm.
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Indulge in head-spa relaxation. giving coast 95
Steve Townsend’s dedication to education, youth development and philanthropy.
This page: The Sarasota County off-Road Riders in action, photography by Wes Roberts; the pollo alla cacciatora, oven cooked chicken thighs with cherry tomatoes, onion and bell peppers from Trattoria Bella Napoli, photography by Wes Roberts; and, Tantalizing Textures, image courtesy of Campbell Cabinetry Designs. Cover: Broken Salmon Salad at Boca Sarasota., photography by Wyatt Kostygan.
NOVEMBER 2025
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ORIGINS OF “SRQ”
The “SRQ” in SRQ magazine originates from the designated call letters for the local Sarasota Bradenton International Airport. “SR” was the original abbreviation for the airport before the growth in total number of airports required the use of a three-letter code. Letters like “X” and “Q” were used as filler, thus the original “SR” was revised to “SRQ,” much as the Los Angeles airport became “LAX.” As a regional publication committed to the residents of and visitors to both Sarasota and Manatee counties, SRQ captures the place that we call home.
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In March 2025, SRQ Airport unveiled a brand new Aircraft Observation Area at 8330 15th St East. Designed by Sweet Sparkman Architecture, the Observation Area is highlighted by a special shade structure reminiscent of an airplane wing. “We were trying to make it as aerodynamic as possible so that it cantilevers out into space and is clad in all aluminum,” says Todd Sweet. “Instead of just creating a shelter or a gazebo, our staff designed something very specific for this site, something that was exciting, unique and iconic.” The 825-square-foot SRQ Observation Area not only includes 27 parking spaces and an aviation-themed playground, but is also part museum—signage dedicated to the history of the airport’s development and a historical control tower beacon from the original airport are also on site. Observers can listen to aircraft communications from the FAA air traffic control tower through a speaker system built into the Observation Area. Illustration by John Pirman | Written by Dylan Campbell
STORIES ABOUT THE LOCAL PEOPLE, PLACES AND EXPERIENCES THAT DEFINE OUR HOMETOWN
Below: Through the dedicated work of Trail Thugs, SCORR has created and maintained a network of off-road riding trails throughout South Sarasota County.
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THE ROAD LESS TRAVELED
The Sarasota County Off-Road Riders have created a mountain bike haven. Dylan Campbell
WHEN A PATH DOESN’T EMERGE, SOMETIMES YOU HAVE TO CARVE ONE OUT YOURSELF. That’s what Eric Claessens, president of the Sarasota County Off-Road Riders (SCORR) did 15 years ago. Claessens, an avid cyclist who moved to North Port in the late 1980s, was looking for a place to ride his mountain bike. After friends introduced him to the Carlton Reserve, a sprawling 24,565-acre preserve in South Sarasota County, he came up with a plan. “There was no organized way of riding whatsoever—people were riding illegal trails or through private property,” says Claessens. “It was like the wild west.” Claessens came into contact with the land managers at the Reserve and slowly, but surely, developed around 25 miles of singletrack mountain biking trails. Today, the largely interconnected network of trails spans throughout the Reserve and the bordering areas of Carlton Ranch and Myakka River State Park. “When we first started, we weren’t allowed to use anything other than hand tools to create trails. We’d agree with the land manager on where the trail would be and then try to follow the path of least resistance,” says Claessens. “Everything is very flat here, so we tended to make winding, twisty trails because we thought that would be a lot more fun than just riding in straight lines.” Rated for beginner to intermediate riders, many of the trails link together. One of the particularly challenging trails to build was the Palmetto Trail—a five-mile route through the heart of the Myakka State Park to the Myakka River. “We had to remove hundreds of palmetto roots by hand to get those five miles of trail. We’d work all day and get maybe a quarter of a mile completed,” says Claessens. “Every fall we have to go back and mow and weedwhack all of the trails—it’s about two months' worth of weekends with our volunteers.” For Claessens and the rest of the dedicated volunteers, or “Trail Thugs,” their toil is well worth it. SCORR is not exclusive—simply ‘friending’ the page on Facebook essentially grants you membership—and hosts a bevy of trail rides throughout the season, which typically lasts from around September through June or July. “When we started 15 years ago, there was nobody in the Carlton Reserve parking lot on the weekends. Nowadays, it’s slammed with visitors, which is awesome,” says Claessens. “You get to see part of the state you never typically get to see. There is more to Florida than just the beaches—there is so much wildlife out there.” SRQ
This page: Behind the scenes with Daiquiri Deck's new patented filling systems. President and Co-owner Matt Grover and Brett McIntyre, director of facilities. Daiquiri Deck Siesta Key Village, 5250 Ocean Boulevard, Sarasota, 941-349-8697, daiquirideck.com.
INNOVATION ON ICE
Daiquiri Deck is reinventing the frozen drink market. Kate Wight
SINCE ITS FIRST LOCATION OPENED IN SIESTA KEY VILLAGE IN 1993, Daiquiri Deck has been a laid-back, sun-drenched sanctuary where locals and tourists alike can unwind and enjoy the warm Gulf breeze and an icy cocktail. But behind the scenes of this popular beach bar, a quiet revolution has been brewing. Driven by a passion for creating the perfect frozen concoction, the Daiquiri Deck team has meticulously refined their process for making their signature drinks. What started out as a mission to craft a better product has now become a patent-pending system that’s poised to transform the frozen cocktail industry. Any restaurant or bar that sells frozen beverages at a high volume might have a similar setup to Daiquiri Deck, with a row of gleaming silver machines churning colorful slush concoctions. What sets Daiquiri Deck apart is the way they fill those machines. “The filling system started when we only had one location in Siesta Village, and the driving force behind it was the safety of our team and the experience of our customers,” says Daiquiri Deck president and co-owner Matt Grover. “To refill the machines originally, someone had to carry a five gallon bucket to the machine, hoist it up to their shoulder and pour it into the top of the machine. There are several reasons why that’s detrimental. First, it’s very easy for someone to throw their back out or get hurt. And second, it’s a very sloppy process. It’s very easy for the mix to pour all over the top of the machine and into the internals like the belts, the microswitches and the valves. That dramatically decreases the life expectancy of not only those parts, but the machine itself.” Brett McIntyre is the director of facilities at Daiquiri Deck and has been instrumental in engineering a new filling system. There have been several iterations over the years (Grover estimates this one is version 6.4). Instead of pouring drink mixes into the machines, the mixes are stored in stainless steel vessels in a walk-in cooler and drawn to the machines through a refrigerated trunk line, similar to a long-draw draft beer system. In addition to being more efficient, this system allows for drink quality to be more consistent at a high volume, which has helped take the Daiquiri Deck brand to unexpected levels. “We’re a proud partner of the Tampa Bay Rays and you can find us at Tropicana Field. We are a sponsor of the Valspar Open for the PGA and other professional sports have also shown interest in partnering with us,” Grover says. “We’ve had a major international hotel chain approach us because they want to turn their pool bars into Daiquiri Decks, and we’ve had high interest in developing a franchise program. This interest is all because of the filling system, which would not have come to fruition without Brett and all the people on our team who have brought so much to our energy and culture and approach.” The sky is the limit for Daiquiri Deck, and success couldn’t taste any sweeter. SRQ
Below, left to right: The pasta is so fresh at Ciao Bella at Organic Farmer’s Table, you can watch it being made. Right: The homemade pasta is made with flour imported from Italy. Ciao Bella at Organic Farmer’s Table, 14 North Lemon Avenue, Sarasota, 941-362-3276, organicfarmerstable.com.
FROM ROME TO TABLE
Le Colonne lives on at Ciao Bella at Organic Farmer’s Table . Kate Wight
IMMIGRATION HAS ALWAYS SHAPED THE WAY WE EAT, BY INTRODUCING NEW FLAVORS AND TRADITIONS TO UNFAMILIAR PLACES. When Italian immigrants began arriving in America in large numbers in the late 19th and early 20th centuries, they brought with them the recipes and techniques of their homeland. Over time, those dishes—once cooked simply to preserve a sense of home—became woven into the fabric of American dining, turning pasta, pizza and other regional specialties into beloved and familiar staples. The story of Giulia Salustri and her family is, in some ways, a more distilled version of this tradition. Giulia Salustri and her parents, brothers and sisters moved from Rome to Sarasota, and before long they were sharing the flavors and culinary traditions of their homeland. Salustri’s parents opened Le Colonne on St. Armand’s Circle in 1998, and the intimate eatery soon became a favorite amongst locals and visitors thanks to its authentic Italian fare. With multiple generations of family members involved with the restaurant, it seemed poised to go on for several more decades. Sadly, Le Colonne was unexpectedly forced to shut its doors in later 2024 after sustaining devastating damage in Hurricanes Helene and Milton. But Giulia is keeping the family's traditions alive by reviving some of Le Colonne's most beloved dishes at her own restaurant, Ciao Bella at Organic Farmer's Table (formerly known as Organic Farmer’s Table). Giulia originally opened Ciao Bella at Organic Farmer’s Table in December of 2022 as a cafe and coffee shop, serving nutritious, organically-driven breakfast and lunch dishes with an emphasis on locally-sourced ingredients. When Le Colonne closed down, many of the restaurant’s regulars were missing out on some of their favorite meals. Giulia made it her mission to incorporate them onto her menu. The eatery remains a cafe during the day, but at nighttime it is transformed into a rustic, yet elegant wonderland. It’s familiar and new all at once, like a long-forgotten song. “The homemade pastas were very popular, so we have ravioli, gnocchi, fettuccine and lasagna,” Giulia says. “But we also have dishes like osso bucco and eggplant parmesan.” All of the pasta is made in-house by Giulia’s sister, who also made the pasta at Le Colonne. She makes the pasta right in sight of the customers with flour that has been imported from Italy, giving a glimpse into just how fresh and homemade the cuisine is. This way, Giulia is able to balance the authenticity of the recipes while still staying true to her original concept. “Just because I added things to the menu, this doesn’t mean we’re compromising on the quality of the food,” says Giulia. “The ingredients are still organic whenever they’re available whether they’re local or imported.” SRQ
Below; Start the day off right with a freshly brewed coffee and delicious breakfast sandwich from Bad Ass Coffee. Bad Ass Coffee of Hawaii, 6588 University Pkwy, Sarasota, 941-217-6001
A NEW ISLAND BREW
Bad Ass Coffee is bringing Hawaiian flavors to Lakewood Ranch. Cecilia Mould
DANIEL SLAVIN AND MICHAEL MILLER HAVE BEEN FRIENDS FOR NEARLY 20 YEARS. After retiring, they were looking for a new adventure—so they decided to open a coffee shop together in Lakewood Ranch. They chose to bring the Bad Ass Coffee of Hawaii franchise to the community, inspired by a Naples trip which led them to discover the delicious coffee beans grown in the islands of Kauai, Oahu, Maui, Moloka’i and the Kona and Ka’u districts of Hawaii. “I tried Bad Ass Coffee down in Naples, and I thought, ‘Oh my gosh, this coffee is better than anything else.’ We were both retired, so we decided, ‘why not open a new coffee shop?’” Slavin says. “The coffee is a game-changer. Everybody just loves the Hawaiian coffee. It's a smooth, wonderful cup.” At Slavin and Miller’s shop, there’s a brew for everyone. While Slavin prefers a simple black coffee, the shop also offers a variety of unique flavors, including hazelnut, white chocolate, dark chocolate, caramel and even lavender. “It's really interesting to see what everybody chooses. I wouldn't think about putting lavender in my coffee if the world was on fire, but people love it. It's fun to see how people like their coffee,” Slavin says. Bad Ass Coffee also brings a taste of Hawaii to Lakewood Ranch with its aloha breakfast sandwich, which combines ham, eggs, barbecue sauce, pineapple and swiss cheese for a surprising burst of flavor. The Bad Ass sandwich brings similar flavors but replaces the ham with a thin slice of spam, a staple on the Hawaiian islands. The brand’s name—eye-catching and, according to Slavin, a little cheeky—also has a story. In Hawaii, the donkeys of Kona carried coffee beans down the mountain after they were picked. Locals named these donkeys the “Bad Ass Ones” for their hardworking nature, and the legend of these donkeys now lives on in the franchise’s name. Bad Ass Coffee isn’t just a grab-and-go kind of place. Slavin says he takes pride in creating a welcoming, community-focused space, where customers come by to work, socialize or read a good book. “It's the old school coffee house where people actually come to hang out. The mission of encouraging people to sit, relax and enjoy being together and having conversations has been a really rewarding part of this journey,” he says. SRQ
AND NOW THERE WERE FIVE
131 Main Comes Home to Lakewood Ranch . Cecilia Mould
JOE DOUGLAS’S DECISION TO BRING HIS RESTAURANT, 131 MAIN, TO LAKEWOOD RANCH WAS A HOMECOMING OF SORTS. Born and raised in Tampa, Douglas spent several of his teenage and young-adult years in Sarasota and later attended Florida State University, where he earned a degree in hospitality. Now, he’s bringing a new location of the restaurants he’s owned and run since 2004 to Lakewood Ranch. “I like to think I'm coming home to a market that is near and dear to me. I feel like a local, it’s not like I'm just going to some random city,” Douglas says about his decision to add a Lakewood Ranch restaurant to a collection of four 131 Main establishments in North Carolina. Although he runs several locations, Douglas doesn’t like to consider 131 Main a restaurant chain—each facility has a distinct atmosphere and feel, despite offering the same menu. The Lakewood Ranch location was modeled after Alys Beach, a community in northern Florida with bright white, Bermudan-style architecture. “It's a passion for us. We're not just out there to build as many restaurants as we can. We want to make sure we get it perfect,” Douglas says. The menu itself is identical across all four restaurants, and so are the high standards Douglas maintains across every dish. “We're all fresh, meaning we don't use any freezers for our food, other than for ice cream. We have very strict guidelines on shelf lives and quality standards. We do a taste plate every morning, and if it’s not perfect, we won’t serve it,” he says. To provide this level of freshness, Douglas has kept the menu to just 17 items, spanning starters, salads, sandwiches and an array of entrees. The restaurant uses a wood-burning grill to cook all of its steak, pork and fish—highlights on the menu include the popular prime-rib sandwich, served “au jus” with mayonnaise and fresh French fries. Each sandwich is served on freshlybaked bread, made in-house. Other popular entree options include the cedar plank salmon, served with whole-grain mustard butter and a chilled wild-rice salad, and the big island ribeye, a 14-ounce cut of high-quality steak marinated in sweet pineapple soy sauce. While he highlighted the most popular options, Douglas says that any item will be served with the same level of quality and intention. “We commit to being the best in our marketplace on every item. The reality is, no matter what you choose, it's going to be the best,” he says. SRQ
STICKING THE LANDING
America’s top gymnasts come to EVO Gymnastics to hone their skills. Dylan Campbell
BRODY MALONE STOOD AT THE EDGE OF THE PLATFORM, STOCK STILL. He raised his right arm to the judges in salute—the crowd in the gym roared in adulation—and then he turned, took a deep breath and faced the high bar. All of the elements of a top flight artistic gymnastics competition were present: there was Malone, one of the most decorated male gymnasts of all-time, flanked by his 2024 Olympic teammate and fellow bronze medalist Stephen Nedoroscik. Other elite gymnasts, like Donnell Whittenburg, a two-time national champion on vault and rings, and Malone’s longtime coach, former Olympian Syque Caesar, watched diligently. Even the air in the building was thick with competitive tension. There was just one crucial element missing from the competition—the results. Although the event looked and felt like a legitimate meet, it was a final inter-squad practice for Malone and his teammates at EVO Gymnastics in preparation for the upcoming Xfinity U.S. Championships held in New Orleans in early August. “You’ve probably heard the phrase 99% mental, 1% physical before,” says Caesar, the Men’s Senior Elite head coach at EVO. “We’re in that phase right now close to the competition where things don't look perfect because we’re honing in on that mental strength and emotional stress that comes with competing. These inter-squad practice meets are essentially a rehearsal for the real thing.”
Below, left to right: Sergei Pakanich, Men’s Junior Elite Head Coach. Sam Mikulak, Men’s Team Coach. Danila Leykin. Donnell Wittenburg. Jackson Harrison, Recreational Coach. Brody Malone. Stephen Nedoroscik. Alex Diab. Kevin Mazeika, EVO Gymnastics Executive Director. Syque Caesar, Men’s Senior Elite Head Coach.
Below, left to right: Jake Wazolek, Lincoln Dubin, Jakson Kurecki, Keegan Shemluck and Hunter Simpson. Brody Malone meeting with coaches. EVO Gymnastics, 7188 15th St East, Sarasota, 34234, 941-222-0888
The cheering, courtesy of friends, coaches and the larger EVO Gymnastics family, was a testament to the location—it is here, in a nondescript office park on the side of the road, that some of the best gymnasts in the world come to train. EVO was sending 11 male gymnasts, five Juniors and six Seniors, to the U.S. Championships, the final domestic elite event of the artistic season that would not only crown national champions, but cement U.S. Junior and Senior National team rosters for the coming year.
For Malone, the practice marked a return to form. After helping the United States win bronze at the 2024 Olympic Games, Malone’s past year has been a whirlwind—the 25-year-old spent time traveling on the Gold Over America Tour with Simone Biles, married his long-time girlfriend Serena Ortiz and even got a new puppy. “I told my coach this year that I wanted to focus on being a person. My priority was not on gymnastics—I’m grateful for that, because gymnastics is a year-round sport,” says Malone. “We don’t get a lot of opportunities to take time for ourselves.”
For two of EVO’s junior team members, 17-year-old Hunter Simpson and 16-year-old Jackson Kurecki, the U.S. Championships are an opportunity to make further inroads on their gymnastics journeys. Both Simpson and Kurecki, who attend school online and train at EVO during the day, are on the U.S.
National Junior team. Success in the upcoming U.S. Championships would ensure that they remain on the roster. “I’d say that I feel a little bit of pressure heading into the competition, because it’s my second U.S. Championship,” says Simpson, who placed second in 2024’s junior all-around competition. “I feel like I can show the new juniors the ropes. It’s a really fun competition if you can get all the nerves out and stay focused.”
For Caesar, the practice is a chance to check in on the most crucial aspect of his athletes’ performance: their mental state. Some gymnasts had successful days. Others, like Nedoroscik, who won an individual bronze on pommel horse in Paris and was the national champion in the discipline in 2024, did not. When Nedoroscik, who was forced to wait for the entirety of the mock competition before attempting his routine, failed the stick the landing, frustration boiled over. “I had to remind him that it’s not always glorious. The tough parts of the sport are tough, but they make the wins that much greater,” says Caesar. “My message to him was number one, ‘I’m proud of what you’re doing.’ I know today didn’t go your way, but we’ve got a whole other shot at it next week. Number two was ‘remember to have fun.’ I know that you’re the guy, you’re “Clark Kent-Superman” and you feel pressure from the media, but you’re human and that’s okay.” SRQ
culture city
BOOKWORMS UNITE
storytellers flock to the Sarasota County Libraries and Historical Resources 2025 Off the Page Literary Celebration. Dylan Campbell
This spread, left to right: Keynote speaker Amy Tan; children attend the Off the Page Literary Celebration; local bestselling author Lisa Daily.
THIS NOVEMBER, STORYTELLING IS BACK IN SARASOTA. Sarasota County Libraries and Historical Resources is hosting the 2025 Off the Page Literary celebration, a month-long event that features bestselling authors, writing workshops and other events with all 10 library locations participating. The authors at Off the Page run the gamut from iconic bestselling authors like Amy Tan to local love gurus such as Lisa Daily and everything in between. SRQ Magazine profiled just a few of the authors, including Tan, Daily, Fort Myers native Annabelle Tometich and children’s author/illustrator Ben Clanton, to gain an inside look as to what storytelling means to them.
Finding Her Truth with Amy Tan
“People think that fiction is a bunch of lies, but that is so far from what it really is,” says Amy Tan, author of seven New York Times bestselling books and the keynote author of the Off the Page Literary Celebration. “Yes, you make up the details. Do we call that a lie? It’s not a lie, it’s an imaginative part of storywriting. What is true is the sense of something, the sense of tragedy, of hope, of pure, unexpected joy.” Tan has been discovering her own truth through fiction since the debut of her first novel, The Joy Luck Club, in 1989. The daughter of Chinese immigrants, Tan’s works have become integral to the American literary canon—often depicting the peaks and valleys of motherdaughter relationships, Tan’s novels are both deeply personal and highly relatable to millions of readers around the world.
In 2024, Tan’s authorship took a turn when she penned The Backyard Bird Chronicles, a written and illustrated account of how birding has changed her life. Taking the time to be in nature, to truly ingest all that is around her, brought Tan solace in a time where she found it difficult to write. “I was somewhat distressed by the amount of racism in our country and I became much more aware of it directed towards Asian people,” says Tan. “I felt I couldn’t write, because when I’m writing I have to get into a certain kind of mood. I can’t be in despair when I’m writing.”
The act of chronicling the different types of birds Tan found in her backyard, of sketching them and thinking intently about their journeys, allowed her to access the parts of herself needed to create compelling characters. “I have to be compassionate to my characters when I write a story. And sometimes I don’t always feel compassionate. You know, I’ve had a bad day or bad experience with someone, but I have to regain that in my life,” says Tan. “I have to have a mystery, I have to have drama and every day with the birds, there’s drama in my yard. There’s a story unfolding and that gets me very excited.”
Looking for Love with Lisa Daily
Lisa Daily knows a thing or two about love— and writing love stories. Daily is not only a USA Today bestselling author, having penned nonfiction works like Stop Getting Dumped and novels such as Fifteen Minutes of Shame alike, she is also a dating expert and a book coach. Better yet, she’s a Sarasota resident who loves to write on Siesta Key. In her program at the Off the Page Literary Celebration, Daily spoke on the keys to writing a good romance novel and how to take the ideas out of your brain and onto the page.
One of the essential elements of a romance novel, Daily says, is the ending. “Romance novels always must have either a happy for now or happily ever after type of ending and this
is a challenge,” says Daily. “There are a lot of people who think if there is a romantic subplot or romance at all in the book that makes it a romance novel, but romance readers are very particular. They want their happily ever after ending and if you don’t deliver it, they’ll come after you with pitchforks.”
Although romance stories have evolved from the early 2000s heyday of the rom-com— think more diverse characters and greater consideration of consent—the core tenets of a successful romance story remain the same. Daily follows a three act structure: “Act one put your characters in a tree. Act two set the tree on fire. Act three get your characters out of the tree.” In a romance novel, the story goal is the relationship—the couple must end up together. How the characters get to that point, the obstacles they encounter and the things that they learn about themselves along the way is what makes for a compelling read.
“When you’re plotting romance, you need to determine the goal of each character, what is it that they’re trying to do throughout the story, aside from the relationship aspect, and what are the things that are holding them back in their lives?” says Daily. “Those are the pieces of the characters that writers need to focus on and it works best if they match up—if the flaw that I need to overcome is what sets off your personal journey—which is always the case in our strongest relationships.
Those are the relationships that make us grow as people and in a romance novel, that’s just compacted into 75,000 words.”
Stories Within with Annabelle Tometich
There have always been stories inside of Annabelle Tometich. They just took some time to make it out of her head and onto the page. Tometich, who published her debut memoir, The Mango Tree: A Memoir of Fruit, Florida, and Felony, in 2024 to widespread acclaim, did not initially set out to write a memoir. In fact, Tometich, who’d worked as a food-critic and restaurant writer for The News-Press in her hometown of Fort Myers, first wanted to write a cookbook.
“When I first started writing The Mango Tree, I had a very journalistic approach to it,” says Tometich. “I thought I could write this quirky cookbook, since I’m a food writer, that’s an essay collection with stories about the interesting childhood I had and put recipes in it that were tangential to the stories. I cobbled something together and it didn’t really make sense.” Tometich’s inspiration to write something different from her work came out of desperation. In 2019, Tometich had just turned down an offer to be the new food critic at the Tampa Bay Times. A “mid-life” crisis began— with Tometich questioning her career path—
which led to the idea to create a cookbook. What she found, however, after sharing the initial draft with her close friend and fellow memoirist Artis Henderson, were that the essays in the “cookbook” where Tometich laid herself bare were in fact the best parts.
“She told me if I could get rid of the recipes and find a way to connect these essays, then I’d have a powerful memoir. She’d highlight these sections that were few and far between and said that ‘when you’re vulnerable and super honest, that’s your best writing,’ which is counterintuitive to everything you learn in journalism,” says Tometich. “I’d written all of these first-person restaurant reviews for a long time, and figured if I just leaned into that and mentally pretended it’s not my story that I’m telling, then we’ll see where it goes. Having written so much in the past, I did have a voice in a way I didn’t know existed.”
The Mango Tree—named after the 2015 incident in which Tometich’s mother, a Filipina immigrant, was arrested for shooting a BB gun at a trespasser stealing mangos from her mango tree—is not always an easy read. The memoir delves into some of the toughest moments of Tometich’s upbringing and digs up the ghosts of her past in a sometimes humorous, but more often heartfelt manner. “It’s weird how not difficult it turned out to be. I felt in my head, ‘oh my gosh, you’re going to sit with some of the most traumatic moments
of your childhood,’ and when I got to these memories it was fascinating how perfectly intact they were,” says Tometich. “What I learned from all of this is that I have enough distance from this time in my life to where it doesn’t hurt me anymore. That is a really nice place to have reached in my life.”
Inspiration in Imagination with Ben Clanton
Writing, for many, can conjure up images of stress. Of emotional turmoil, of banging one’s head against the wall trying in vain to come up with some spark of creative inspiration. Sure, writing does have those moments—but it also contains countless moments of artistic joy, where the ideas in one’s head finally make it onto the page. Author and illustrator Ben Clanton knows this. Perhaps it’s because of the types of stories he tells—Clanton is the New York Times bestselling and award-winning creator of the Narwhal and Jelly graphic novel series—but more than likely, it’s due to the endearing attitude he brings to his craft.
Clanton, who will host a “Family Day” during the Off the Page Literary Celebration on November 8, has made a career working in children’s literature due to a willingness to explore the depths of his imagination. “It’s funny that I did become an author and illustrator as I wasn’t so sure about books as a kid. Learning to read was a big struggle for me,” says Clanton, who became interested in the children’s book space while volunteering at the school library in college. “I loved reading books with students. I found myself wondering, what would it look like if I tried making a book? Would I enjoy making them as much as I do reading them?”
For Clanton, the whimsical and wacky characters that populate his books are often the product of doodling—years of it. Clanton says that he wants to get to know the characters so that they become real to him before writing their stories. When the characters have effectively become his “friends,” then crafting story arcs comes organically. “I often feel like the characters are doing that for me! I’m hanging onto Narwhal’s tail—just along for the ride. I might give Narwhal a scenario like ‘What would happen if your tusk broke?’ And soon that story starts to play out in my brain,” says Clanton. “It doesn’t typically all go smoothly at first. I have to play with the idea a lot.”
Below, left to right: Fort Myers native Annabelle Tometich; Author/illustrator Ben Clanton.
BRICK BY BRICK
Architecture Sarasota celebrates its 12th annual MOD Weekend with Moderns That Matter: Sarasota 100. Dylan Campbell
“SARASOTA COUNTY HAS ADDED, ON AVERAGE, 15 TO 17 PEOPLE A DAY FOR THE LAST 20 YEARS,” says Morris (Marty) Hylton III, president of Architecture Sarasota. “Over 140,000 people have moved here and a lot of them are new and don’t have a connection or understanding of our history. Historic preservation is a dialogue between the past, present and future and for people to really understand the community they live in, they need to see how it evolved over time, because that’s going to inform how we make better decisions moving forward.”
Fostering that connection to the community is the driving force behind why Hylton and Architecture Sarasota continue to host the annual MOD Weekend, this year occurring on November 11-14. MOD Weekend 2025 is aptly themed Moderns That Matter, based on Architecture Sarasota’s exhibition and accompanying publication Moderns That Matter: The Sarasota 100. A chronological listing of 100 places and spaces that have shaped Sarasota from 1925 until present day, the Sarasota 100, was created to tell the story of Sarasota—from a small circus city to a center of art, culture and design on Florida’s Gulf Coast. “1925 was the year that Ralph Twitchell came to Sarasota to oversee the construction of the Ca’ d’Zan. We use 1925 as a starting point, because Twitchell is really the individual who introduced modern design principles to Sarasota,” says Hylton. “The Sarasota 100 chronicles 100 years of our architectural heritage and is a celebration of our built environment.”
Organized across 10 different use categories, the Sarasota 100 is the product of a multi-year research and public nomination process that Architecture Sarasota first began in April 2023. The goal was to identify not only what is historically significant within Sarasota’s built environment—from single-family residences to public spaces to commercial buildings and beyond— but to also create a connection point for those who call Sarasota home. By showing the world the path that Sarasota has taken to where it is today, Hylton hopes to incite a better future for tomorrow. “It really focuses on that continuum of good design that makes up Sarasota and what we’re known for, and the idea that not everything is in the past. What are the projects being done today and the types of buildings that people think really represent our community?” says Hylton. “We surveyed 800 properties ourselves and looked at thousands of structures. We studied every cultural resource survey of Sarasota since 1977, we looked at every building or district on the National Register of Historic Places, as well as the city and county registers, as well as a ton of archives and exhibitions.”
Architecture Sarasota’s internal efforts were mirrored by a 90-day public nomination process, which launched at MOD Weekend 2023, and garnered over 580 nominations. For Hylton, the objective of the nomination process wasn’t to just point out the obvious—properties like Paul Rudolph’s Umbrella House, for instance, are iconic symbols of the Sarasota School of Architecture—but also to highlight buildings and districts that have personal and historic significance to the community. From local churches to the Bahia Vista Estates mobile home community, the places and spaces cataloged in the Sarasota 100 use the threads of design to weave together the fabric of our community. “Some people wrote, ‘I drive by this building on my way to work and it makes me smile,’” says Hylton. “Others mentioned that their grandparents got married in a certain church and they have a personal connection to it, which was really amazing.”
MOD Weekend 2025 structures itself around the different aspects of the Sarasota 100. The weekend is bookended by tours that focus on the waterfront— no. 100 in the Sarasota 100—with Friday’s Moderns That Matter: The Bay Architecture Tour and Sunday’s Moderns That Matter: Sarasota 100 Tour by the Water. The waterfront, a listing drawn from an anonymous nomination, plays a crucial role in telling the story of Sarasota’s development and charting the city’s future. “Our entire cultural identity in Sarasota is tied to the water, whether it’s the Bay, the Gulf, the Myakka River or the tributaries. The development of the waterfront in Sarasota over 100 years has been extraordinary,” says Hylton. “Our relationship with water has also changed and evolved over time.” The heart of MOD Weekend 2025, however, lies in Saturday’s programming. The day begins with the Moderns That Matter: Symposium, where the World Monuments Fund (WMF) will be presented with Architecture Sarasota’s Phillip Hanson Hiss Award, which honors champions of innovative design while commemorating Hiss, one of the founders of the Sarasota School of Architecture. 2025 marks the 20th
This spread, clockwise: Architecture Sarasota’s home in the historic McCulloch Pavilion; guests attend a lecture during MOD Weekend; the Hilton Leech Studio, designed by Jack West and Elizabeth Boylston Waters; Carl Abbot’s Dolphin House on Siesta Key; Hive Architect’s Shibusa on Siesta Key.
the 20th anniversary of WMF’s Modernism-at-Risk program, one of the first initiatives to bring attention to the threats facing modern architecture—the program’s first grant was to preserve Paul Rudoph’s historic Riverview High School.
Following the symposium is a driving tour, either selfguided or in a shuttle, that takes participants on a journey through the different decades of the Sarasota 100. The residencies featured on the tour—Hylton hopes to share six to eight—are all representative of the different styles of architecture that have permeated throughout the last century of Sarasota. From 1949, the tour features the Lustron Home #1687, one of roughly 2,500 ‘kit homes’ from the Lustron Corporation, a prefabricated framework of porcelain-enameled steel plates; and the Nate and Muriel Eagle House, a shining example of the Art Deco Moderne style of the time. In addition to two mid-century modern homes from the South Gate neighborhood—number 27A on the list—the tour will
also feature contemporary examples of the Sarasota School of Architecture, which, according to Hylton, is still alive and well. Hive Architect’s heralded Shibusa house, built in 2020 on Siesta Key, consists of two raised, intersecting pavilions situated above the landscape, and is a testament to the lasting legacy of the Sarasota School of Architecture. The clean lines, raised structures and large windows are reminiscent of the original principles of the movement, as championed by architects such as Tim Seibert, Paul Rudolph and Phillip Hiss III.
“People are drawn to Sarasota for different reasons. Of course there are the beaches, which are beautiful, but I think there are other elements to it that they might not be able to fully articulate—I think design is part of that,” says Hylton. “There are so many people here that don’t know about the Sarasota School of Architecture, that don’t understand architecture and design’s role in our community and that Sarasota is this global epicenter for design innovation.” SRQ
THE RIDER KAR2143 Trouser $298, SUZF120 Chain Belt $398, CHIGIAAKY Solid Color Jacky $789, MUCSquare Scarf $178, L. Boutique, 556 S Pineapple Ave UNIT B, Sarasota, 941-906-1350, Matisse Marcell Saddle Suede, L. Boutique, 556 S Pineapple Ave UNIT B, Sarasota, 941-906-1350.
THE SADDLE
Where fashion takes the reins. Jennifer Villagomez
THE COLLECTION Original Wildwood Oyster Co. Bag – Harborside Blue/ Brown $368 RAREBIRD, 1282 N Palm Ave, Sarasota, 941-362-4196, Brown Leather Gloves $14, Leather E.B.H Wallet $17, Tan Leather Gloves $12, Gold and Blue Bolo Tie Necklace $45, Cowboy with His Horse Belt Buckle $25, Waltham Blue Pattern Watch $65, Horse Cufflinks $28. THE RED PURSE (OPPOSITE PAGE) Game Clutch Maria La Rosa Magenta $372, RAREBIRD, 1282 N Palm Ave, Sarasota, 941-362-4196.
MEET OUR MODEL Jessica Obiedzinski is a sixth-generation Floridian and St. Petersburg-based dance artist. A member of Sarasota Contemporary Dance since 2018, she serves as dancer, choreographer and rehearsal assistant. Certified in Simonson Technique, she teaches dance, yoga and Pilates in her Bay Area community. Her work has been featured in SCD’s main stage show, Voices and has produced evening length works for SCD’s in-studio series in 2023 and 2025. Jessica’s choreography is inspired by nature, mental health and the body’s resilience—guided by a deep commitment to movement as a form of healing, inquiry, and creative connection. ABOUT OUR LOCATION Sarasota Polo Club’s Ashlie Manno is the Director of the Sarasota Polo School. ”My base of operations is at the Sarasota Polo Club, where I conduct polo lessons on a weekly basis,” says Manno. “Regardless of what someone’s level of experience in polo is, my polo lessons can be tailored to each individual’s needs and I can accommodate almost any schedule. Polo lessons are roughly 4560 minutes long and my fee includes the rental of one of my fabulous school polo ponies, the use of real polo balls and mallets, as well as all the tack that is necessary for your equine partner. Participants are welcome to bring their own polo equipment (helmet, boots, etc.) or they may borrow from my rental equipment. We simply ask that each student arrives in long pants and closed-toed shoes, and brings an eagerness to learn the fabulous sport of polo.”
BE UNIQUE
Local Boutique Wants Customers to Reconnect with Themselves. Barbie Heit
The phrase rare bird is often used to describe something or someone truly unique—fitting, then, that RAREBIRD, a one-of-a-kind boutique, opened its doors on Palm Avenue earlier this year. RAREBIRD lives up to its name, offering shoppers a fresh, stylish experience that encourages authenticity and individuality. Located just across the street from Kojo and Palm Avenue Deli, RAREBIRD is a thoughtfully curated boutique designed to resonate with both local shoppers and global visitors. Founded by avid travelers Kirsten Kleinman-Ling, who goes by “Kiki” and her husband, Eric, RAREBIRD was born from their desire to share a fresh perspective on the everyday items we all use and value. Inspired by the cultures, cuisines, music and communities they’ve encountered around the world, the couple is passionate about exploring diverse ways of living and bringing those influences home. “We offer slow fashion—meaning our pieces are produced in limited quantities, with a focus on ethical practices and sustainability, as opposed to the mass-produced world of fast fashion,” says Kiki. “These are brands we discovered abroad, and we took the time to ensure each item is thoughtful, unique and not redundant. We aim to support small communities, women and underprivileged areas and we prioritize minimizing the environmental impact with the brands we carry.” Current items found in the store include Kitty Van Coesant sweaters, MOA Concept Sneakers, a.k.a. My Own Action Sneakers and Inbar + Co. Skincare. After a 22-year career as a chef, Kiki discovered her passion for the fashion industry while working at an Anna Maria Island boutique. “I went from decorating plates to decorating people,” she says with a laugh. Since opening in February, her store has been well-received by the community for its unique brands. Future plans for RAREBIRD include adding men’s clothing and further developing its online presence. Eric will be an integral part of building both. At this time, though, the couple is really focused on establishing themselves in the community. “We have pop-ups scheduled at a few venues and are looking into doing more fashion shows around town as well,” shares Kiki. With a large portion of the items catering to women in their 40s through 70s, Kleinman-Ling wants to help her customers feel comfortable in their own skin when they see themselves aging and changing: “I want them to reconnect with themselves and be the rare, unique individuals that they are.”
Below Kiki Kleinman-Ling and Eric Joseph Ling. RAREBIRD, 1282 N Palm Ave, Sarasota, 1282 N Palm Ave, Sarasota, 941-362-4196.
PHOTOGRAPHY BY CECILIA MARTY.
A DUMPLING IS DECEPTIVELY SIMPLE. At its most essential, it is just dough—sometimes wrapped around a filling, sometimes left plain—pinched, folded or rolled into shape before being boiled, steamed, baked or fried. But that simplicity is precisely what makes it so universal. With only flour, water and whatever ingredients happen to be on hand, you can create something comforting and satisfying that feels both familiar and special. Because the idea is so straightforward, variations of dumplings are a staple in almost every culture around the world. They show up in different shapes, sizes and textures, sometimes plump and pillowy, other times delicate and thin. They can be spooned into soup, stacked high on a platter, or crisped until golden, each variation echoing the tastes and traditions of the place it comes from. That is what makes dumplings so fascinating. They may share the same foundation, but the subtle nuances and small details give insight into the culture that created them. Dumplings aren’t just food; they’re edible expressions of history, geography, and identity.
WRITTEN
BY
KATE WIGHT | PHOTOGRAPHY
BY
WYATT KOSTYGAN
ADeepDiveInto
TAKE
This spread: At Garden of Joy, try the hearty khinkali dumpling packed with seasoned fillings and savory broth.The Empanada Girl, 4141 S. Tamiami Trl, Sarasota, 941-8702729, empanadagirl.com. Garden of Joy, 1938 Adams Ln, Sarasota, 941-362-3883. J’s Korean Food, 1962 Hillview St, Sarasota, 941-552-8492, jskoreanfood.com. Tikka Indian Cuisine, 5445 Fruitville Rd, Sarasota, 941-413-5691, tikkasarasota.com. The Original Wolfie’s Restaurant, 1420 Blvd of the Arts, Sarasota, 941-3124072, originalwolfies.com.
Dumpling Development
THE WORD DUMPLING IS THOUGHT to have first appeared in English in the early 1600s, referring to a small lump of dough cooked by steaming or simmering. Over time, the definition expanded to include filled dumplings. But as a concept, the dish existed long before this specific name. The origin of dumplings isn’t pinned to a single place or culture, because the concept is so simple that it likely developed independently in different parts of the world. The earliest written references are often traced back to China, where legend credits a physician named Zhang Zhongjing during the Eastern Han Dynasty (around 200 CE). He is said to have wrapped meat and herbs in dough to help people fend off frostbite in the winter, creating something very much like the dumplings we know today. At the same time, similar foods were appearing elsewhere. In the Middle East and Mediterranean, filled pastries and dough pockets were common in ancient times, while in Europe, dumplings developed both as hearty additions to soups and stews and as a way to stretch limited ingredients. Because “dumpling” is really an umbrella term for many different foods, it’s not so much that they originated in one place as that they emerged wherever people had flour, water and creativity.
This spread. left to right: Similar to Chinese potstickers or Japanese gyoza, Korean mandu can be steamed or pan-fried. Upper right: Matzoh ball soup at The Original Wolfie’s is the quintessential comfort food. Bottom middle: The layered spice blends in a golden, crisp samosa are unique to regions and even households.
Pan-Asian Pleasures
IF YOU WANT PROOF OF JUST HOW VERSATILE DUMPLINGS CAN BE, look no further than Asia. Within a single continent, you can find an astonishing spectrum of styles.
When people think of dumplings, Chinese varieties are often the first that come to mind. They are among the oldest and most diverse interpretations of the dish, with a history stretching back nearly two thousand years. Jiaozi are the classic dumplings, typically crescent-shaped and filled with meat, vegetables or a mix of both. They can be boiled, steamed or pan-fried. Potstickers, a popular variation, are pan-fried on one side until golden and crispy while the rest of the dough steams to tender perfection. Wontons are thinner-skinned dumplings, often filled with a simple mixture of meat or shrimp and commonly served in a light, flavorful broth. And these are just a few examples of China’s rich and varied dumpling landscape.
Japan has taken the dumpling concept and made it distinctly its own. Gyoza are perhaps the most famous: thinskinned dumplings filled with ground meat and vegetables, typically pan-fried until the bottoms are crisp while the tops stay tender. Meanwhile, in Korea, mandu are the Korean version of dumplings and the word refers broadly to dumplings in general rather than one specific type. They can be filled with a mix of ingredients, including pork, beef, chicken, tofu, vegetables, kimchi and glass noodles.
“The earliest records suggest that mandu were introduced to Korea sometime in the 14th century, during the Goryeo Dynasty. They may have arrived via the Silk Road through Mongol influence,” says Jeffrey Choi. Choi and his brother Bryan co-own J’s Korean Food, a fami-
ly-owned and operated Korean restaurant that opened in Sarasota in October of 2024. Their menu is built on recipes passed down from three generations.
“Once adopted, Koreans made mandu their own by adjusting fillings, seasonings and preparations to suit Korean tastes,” Choi continues. “That’s how kimchi mandu, tofu and glass noodle mandu and other uniquely Korean versions came about.”
These are just a few of the East Asian dumpling varieties. South Asia has its own rich take on dumplings, often hearty, spiced and deeply rooted in local culinary traditions. Momos, popular in Nepal, Tibet and northern India, are soft, steamed or fried dumplings typically filled with meat, vegetables, or paneer, and served with tangy dipping sauces. Samosas are also considered South Asian dumplings, though they’re a bit different from the steamed or boiled varieties you might think of. They are typically triangular, deep-fried or baked pastries.
“Our samosa filling is made with ginger, garlic, onions, green peas, potatoes and garam masala,” says Joshy Pallavi, who co-owns Tikka Indian Cuisine in Venice and Sarasota and Spice Indian Cuisine in Sarasota. “In India, everyone has their own version of garam masala. Based on what region of India you are from, the filling could also contain beetroot or carrots.”
At Tikka Indian Cuisine, the crispy, golden samosas are served with a sweet and sour tamarind chutney made with jaggery, a coarse dark brown sugar made in India. It’s a perfect representation of how local ingredients make different dumpling variations unique to the region.
European Eats
LIKE ASIA, EUROPE IS HOME TO SEEMINGLY ENDLESS VARIETIES OF DUMPLINGS. Spaetzle, a soft, chewy dumpling from Germany and Austria, is made from a simple batter of flour, eggs and water or milk, often served as a side to soak up rich sauces. In Central and Eastern Europe, pierogi are beloved staples. These soft pockets of dough are filled with potatoes, cheese, meat or even fruit, often boiled and then lightly pan-fried. In Scandinavia, dumplings appear in forms like kroppkakor, potato-based dumplings filled with pork and onions. And believe it or not, ravioli are technically considered dumplings.
Garden of Joy restaurant opened in Sarasota in December of 2023 and serves a variety of regional dishes from Russia, Ukraine and Georgia as well as Central Asia. One of their menu mainstays is pelmeni, small Russian meat-filled dumplings that originated in Siberia. Pelmeni were ideally suited to the Siberian environment because of their practicality and durability. In the harsh winters, families could prepare large batches of the dumplings, freeze them outdoors and store them for months without spoiling, essentially creating an early form of frozen convenience food. Their small, uniform size made them easy to cook quickly by boiling, which was useful in regions where fuel could be scarce and efficiency mattered. The meat fillings provided much-needed protein and fat to sustain people through long, cold seasons, while the thin dough wrapper stretched those ingredients further, making the dish both economical and filling. Pelmeni also became popular among hunters and travelers, who could carry sacks of the frozen dumplings into the wilderness, then cook them easily over a campfire. This portability and preservation factor helped pelmeni become not just a household staple in Siberia but also a vital survival food in extreme climates.
“Every family has its own recipe, and in our restaurant we prepare them just as our grandmother taught us,” says owner Oxana Li. “We make the dough with plenty of fresh eggs, knead it until smooth and let it rest. For the filling, we use a blend of beef and pork ground together with aromatic herbs and spices. The dough is rolled out, cut into small portions and filled with the savory mixture before being shaped into delicate dumplings. We serve our pelmeni with sour cream, as is customary in Europe, but at home they are often enjoyed with soy sauce.”
In Li’s family, pelmeni are prepared for New Year’s Eve. One dumpling is made with a hidden coin inside as a sign of luck and hidden prosperity for whoever finds it.
Just as pelmeni became a staple of Russian kitchens, Jewish communities in Eastern Europe developed their own distinctive dumpling traditions in kreplach and matzoh balls. Kreplach are small pockets of dough filled with meat, potatoes or other savory fillings, most often simmered in chicken soup. Their form and preparation show clear parallels with neighboring dumpling traditions like pierogi and pelmeni, reflecting how Jewish cooks adapt-
ed regional practices to fit within their own dietary laws and holiday rituals. Matzoh balls (or kneidlach) also originated among Ashkenazi Jews in Eastern Europe, where matzoh meal provided a flour substitute for dumplings during Passover, when leavened bread is forbidden. Over time, they became an everyday comfort food, often associated with Friday night dinners and holiday gatherings. While Ashkenazi Jews carried these dishes with them as they migrated, Sephardic and Middle Eastern Jewish communities developed their own versions, sometimes lighter or more herb-forward, showing how the dumpling form traveled and transformed across cultures. Together, kreplach and matzoh balls illustrate how Jewish culinary traditions were deeply rooted in the Eastern European landscape yet flexible enough to adapt, endure and spread worldwide. Both dumplings are menu staples at The Original Wolfie’s Restaurant in Sarasota, a Jewish deli with deep roots and a rich history specializing in comfort food.
“There are many different ways you can cook kreplach. You can fry a kreplach, you can serve it in chicken broth and you can fill it with many different things,” says Jason Starkman, the operations manager at Wolfie’s. “In our kreplach, we use brisket and caramelized onion, and to give it a bit of extra flavor we put a little bit of chopped liver in it as well. There’s something about the mixture of putting the kreplach in the soup with shredded chicken and noodles. It’s just a great combination that never dies. It’s one of those things that’s lasting.”
Matzoh is a staple ingredient in Jewish cuisine. This unleavened flatbread is made from just two ingredients, flour and water, and mixed and baked quickly to prevent natural fermentation or rising. The result is a crisp, cracker-like bread that holds deep cultural and religious significance in Jewish tradition. Matzoh is most closely associated with Passover (Pesach), the Jewish holiday that commemorates the Exodus from Egypt. According to tradition, when the Israelites fled Egypt, they left in such haste that there was no time for their bread to rise. As a reminder of this story, Jews eat matzoh during the week of Passover.
“When you go to a Jewish-style restaurant, there are certain items you can try to judge if the restaurant knows what they’re doing,” Starkman says. “One of those is matzoh balls.” Matzoh balls are dumplings made from matzoh meal (ground matzoh) that is mixed with eggs, seasonings, water or broth and fat (traditionally chicken schmaltz). The mixture is rolled into balls and simmered in broth. Matzoh ball soup is the quintessential comfort food, and is often lovingly referred to as Jewish penicillin because it’s such a go-to meal when you’re under the weather. Matzoh balls tend to be one to two inches in diameter, but Wolfie’s is famed for their generously-sized take on this traditional food.
“A lot of people make smaller ones because they’re easier to control,” Starkman says. “When you get them really big like we make them, it takes a little more finesse.”
Above: Some call them hand pies, others call them dumplings; either way, empanadas are incredibly versatile, with sweet and savory variations.
Latin American Delights
EMPANADAS OCCUPY AN INTERESTING MIDDLE GROUND IN THE WORLD OF WRAPPED AND FILLED FOODS. Empanadas occupy an interesting middle ground in the world of wrapped and filled foods. On one hand, they’re often described as hand pies: pastry pockets folded around savory or sweet fillings, then baked or fried to golden perfection. On the other hand, they fit neatly into the broad definition of a dumpling: dough encasing a filling and cooked through some method of heat. The reality is that empanadas could comfortably claim either identity. In a sense, they’re the Schrödinger’s dumpling of the culinary world—both dumpling and hand pie until you decide how to define them. For today’s purposes, though, we’ll open the box and firmly place them in the dumpling camp. Empanadas are thought to have originated in northwest Spain back in the 7th century, where they were originally a simple, portable meal for farmers and travelers. As Spanish colonizers journeyed across the globe from the 15th century onward, they brought empanadas with them. The concept of a stuffed pastry was readily embraced in Latin America, where it evolved to reflect local ingredients, tastes, and culinary traditions. Traditional Venezuelan empanadas are made with ground corn dough and a diverse array of fillings, while empanadillas in Puerto Rico are made of a flour base. Mexican empanadas are made of fried corn paste masa and are typically filled with taco ingredients. And in El Salvador, empanadas are made with plantain instead of a flour-based dough wrapping. Stefania Fochi is the owner of The Empanada Girl, a local business that started serving delicious handmade treats at the Sarasota Farmers Market in 2010. Fochi describes empanadas as “pockets full of deliciousness.” “My empanadas are made in Argentine style. This means the dough is a thin wheat dough that we make from scratch,” Fochi says. “Argentine empanada joints are known for making a wide variety of flavors which is what I specialize in—it’s the reason I only really offer empanadas, so that we can focus on that one product and make it to the best of our ability! In Argentina, our empanada fillings are all composed, which means each flavor has different ingredients and flavor profiles, but in the end are full meals. You get two empanadas, each of a different flavor, and you’ve got a whole meal!” At The Empanada Girl, you can find traditional Argentine flavors like beef, chicken, spinach, ham and cheese, but Fochi has also branched out into fusion flavors over the years. She offers a small variety of breakfast empanadas including her bestselling caramelized onion and mushroom recipe. She also has a guava and cheese dessert empanada that has been a perennial favorite for years. Her most popular flavors are also available with gluten free dough. “I began out of a passion for serving quality food that I could be proud of with the intention of spreading joy and comfort and serving our community nourishing food that could bring people together,” Fochi says. “Argentine empanadas happened to be the boat through which I was able to accomplish that.”
NIGHTMOVES
AS THE SUN GOES DOWN, ENJOY COOL FINDS AT THE WELLEN PARK NIGHT MARKET
This spread, left to right: Get the party started with flavorful First & Ten Hot Sauce, made in small batches by Andy Duffy. Stop by Pure Squeeze for a sweet treat you can feel good about.
This spread, left to right: Handmade gourmet products from Mia’s Truffles & Extra Virgin Olive Oil make great gifts. Upper right: Gasparilla Roasting has now opened a coffee tasting room in Englewood. Bottom right: First & Ten Hot Sauces are vinegar-based and made with fresh produce.
BROWSING AN OUTDOOR MARKET IS ONE OF LIFE’S SIMPLE PLEASURES— especially when it means sampling delicious bites, discovering handmade treasures and supporting local makers. A farmers market is always a fun, family-friendly activity, but in Wellen Park the good times continue when the sun goes down. On the second Thursday of every month from 6 to 9 pm , head to Downtown Wellen to experience the Wellen Park Night Market. Featuring a rotating lineup of vendors from the weekly Fresh Harvest Farmers Market, the Night Market is a cooler way to shop, snack and soak up the vibes.
Pure Squeeze Juice & Smoothie Co.
“I’VE ALWAYS CARED ABOUT HEALTH AND WELLNESS AND I WAS DRAWN TO THE IDEA OF FUELING MY BODY WITH REAL, CLEAN INGREDIENTS,” says Emily Collins. Collins started experimenting with cold-pressed juice in her kitchen, creating functional blends that helped her feel energized and balanced. She wanted to share what she had learned with others, and her boyfriend encouraged her to start Pure Squeeze. Collins started out selling her cold-pressed juices from her tent, and has now graduated to a food trailer where she also offers açaí bowls and smoothies. All of the smoothies are made with real, whole frozen fruit and no ice cubes, so they are packed with flavor as well as nutrients. Be sure to try the Instagram-worthy Pink Flamingo, which contains strawberries, pineapple, mango, orange juice, coconut water, vanilla Greek yogurt and red dragonfruit powder. Pure Squeeze Juice & Smoothie Co., instagram.com/puresqueezejuiceco.
Gasparilla Roasting
“WE ALWAYS TELL PEOPLE THAT LIFE IS TOO SHORT TO DRINK BAD COFFEE,” says Steffen Capello, founder of Gasparilla Roasting. He should know. A daily coffee drinker, Capello estimates he consumes around 1,000 cups of coffee per year. He tried ordering specialty coffee online, but because he couldn’t try it ahead of time he sometimes found himself stuck with roasts that weren’t to his liking. “So I started roasting my own and then got into the problem of having too much coffee,” Capello says. “I started giving it away to friends and family, but that didn’t quite cover what I was doing, and that’s when we started selling it at farmers markets.” While many roasters focus on traditional dark roasts and breakfast blends, Gasparilla Roasting specializes in fruitier, light roast coffees and often features exotic varieties like Honduras Geisha. In September, a brick-and-mortar location of Gasparilla Roasting opened in Englewood as a roastery and coffee tasting room. Gasparilla Roasting, 941-564-5351, gasparillaroasting.com.
First & Ten Hot Sauce
ANDY DUFFY KNOWS A THING OR TWO ABOUT SAUCE. He owned a restaurant in Washington, DC, called Duffy’s Irish Pub which was renowned for its wings, made with a sauce of his own recipe. The sauce was so scrumptious, the wings were named to Food & Wine Magazine’s Top 25 Wings in the USA list for five years running. “When I closed my restaurant in 2017, everybody was kind of after me to bottle my sauce,” Duffy says. “At first I didn’t because I wanted to chill, but around 2020 I started bottling it and selling it at different farmers markets, and it’s doing pretty well.” Duffy offers a few flavors of his popular and piquant sauces. In addition to the Original Cayenne Garlic recipe that started it all, he also offers Garlic Habanero and the Mango Habanero. The simple vinegar-based sauces are all-natural with real garlic, peppers and fruit. Occasionally, he’ll get inspired and make small specialty batches, like a Strawberry Habanero. No matter what flavor you try, it’s sure to make an impression and will definitely take your wing game to the next level. First & Ten Hot Sauce, firstandtenhotsauce.com.
Mia’s Truffles & Extra Virgin Olive Oil
“MY HUSBAND ARBER AND I STARTED OUR COMPANY IN MAY OF 2023 WITH TRUFFLE PRODUCTS,” says Xhesika Mahmutaj.“We brought the truffles from Albania, because we are both Albanians. And everyone was like, ‘Well, what else can you bring?’” Many people don’t realize it, but Albania has a rich history of olive oil production dating back centuries. Arber and Xhesika have a family olive tree farm in Albania, so they started selling extra virgin olive oil alongside their other gourmet products, including truffle oil, truffle honey and various truffle salts. All of the products are handmade by the couple, who sell their wares at farmers markets throughout South Florida. Their truffle salt gift set with truffle-infused lava salt, Himalayan salt and gold flake finishing salt is a perfect gift for the gourmet cook in your life. Mia’s Truffles & EVOO, miastruffles.com.
CUPPA
HOME TO A RANGE OF LOCAL COFFEE SHOPS, ALL UNIQUE IN THEIR OWN WAYS
The Sarasota area coffee community, once small, has boomed in recent years. Local coffee shops with charm and character have opened their doors throughout the area, creating spaces for the community to connect, work and enjoy high-quality coffee. From Bradenton to Sarasota to Venice, each local spot offers a unique atmosphere and delicious brews for visitors and residents to enjoy. Whether you’re looking for an afternoon pick-me-up, a cup to jumpstart your morning or a new place to meet with friends, try one of these local coffee shops next time you’re reaching for a caffeinated beverage.
PERQ COFFEE
BLACK GOLD COFFEE ROASTERS
OSCURA
PALMA COFFEE
Perq Coffee Bar
OPENED IN 2012 BY HUSBAND-AND-WIFE TEAM KEITH AND ERIN ZOLNER, Perq Coffee Bar is a staple in Sarasota. After the two had noticed a lack of local coffee choices in town, they decided to put Keith’s undergraduate degree in agricultural operations management to use, sourcing high-quality coffee beans and learning to brew to bring better coffee to the community. Perq Coffee Bar, 1821 Hillview St., Sarasota, 941-955-8101
Tell us about your coffee beans. Sadly, there’s a lot of not great coffee out there. The majority of coffee is more commoditystyle coffee. It’s very, very generic profiles of blends of coffees. And what I had always enjoyed, personally, was searching for coffees that were more interesting, higher quality and single, small lots from unique farms. It’s really a very small percentage of other specialty beans that are out there and are high-scoring coffees with unique flavor characteristics. We find roasters who are doing amazing sourcing and passionate about what they’re doing, and we cherry-pick the best of the best coffees from all over to showcase.
What drink on your menu best captures your shop’s vibe?
The flat white for sure. We do Australia-style lattes, and probably introduced Sarasota to the flat white long before it was an offering anywhere else. The quality of coffee and the cafe vibes that they have over there were really something that we wanted to introduce here. It’s a little bit of a different style, velvety, smooth, single-origin coffee.
The Clever Cup
CLOSE FRIENDS TRACY DE CHEVRON AND LINDSEY NICKEL combined their love for coffee and art by opening The Clever Cup, a joint coffee shop and art gallery, nearly 10 years ago. Now, Nickel has moved away from Sarasota and the shop has shifted its focus towards coffee, but de Chevron has continued to support the local art community and display her own art around the space. The Clever Cup Coffee Shop, 6530 Gateway Ave., Sarasota, 941-284-5503
What was your spark? I had just moved to America from England, and my kids were very young. I met another mother who also had kids of a similar age, and she took me to St. Petersburg, where we went to different coffee shops and galleries. I have an art background, and I was very inspired. We were walking around looking at the galleries and I said, ‘Yeah, we could do like a coffee shop/ gallery idea.’
Coast to Coast Coffee
WHEN GABRIELLE BANIK AND PATRICK ROBINSON moved to Sarasota in 2022, the couple decided it was time to pursue their dream of opening a coffee shop. But their store, Coast to Coast Coffee, isn’t just a coffee shop—it’s also a full skate shop. The shop is a reflection of the couple’s early days together, spent skateboarding around their town in New Jersey and trying new coffee shops. Coast to Coast Coffee, 2328 Gulf Gate Dr., Sarasota, 941-210-3583
What made you decide to open a joint coffee-skateboard shop? Anytime we would go on a date, we would always skateboard the town and then stop and get a coffee. That’s why we decided, when we opened our coffee shop, that we should bring the skate world into our business, because that’s what we come from. It’s totally who we are.
How do you connect your love for coffee and art now? My specialty is actually painting with coffee, and I put some of my coffee and espresso paintings on the wall in the coffee shop. We have open mic nights and I invite my favorite local musicians to come perform regularly. We have Carey Chaney coming on the first Fridays of the month, to play acoustic in the corner of the shop for a few hours. Local high school students who are budding musicians also come for music nights, and I’ll put out a cheese board. It’s an intimate family atmosphere.
What drink on your menu best captures your shop’s vibe? We sell a lot of the honey lavender latte. I think it’s a very comforting drink, and you can have it iced or hot. It reflects our shop well, because people describe our shop as a home away from home, almost, and it’s cozy.
What drink on your menu best captures your shop’s vibe? We’re known for our New Orleans cold brew, with our Sumatra dark roast and added chicory to give a really bold dark flavor. We also do small batch, limited sourcing from different farms, and call it our limited skater’s favorite. We name it after a fun skate trick, to keep the skate vibe.
If your shop had a theme song, what would it be?
One Love by Bob Marley.
BREAKING WAVE COFFEE
COAST TO COAST COFFEE
Orange Blossom Coffee
ORANGE BLOSSOM COFFEE, opened by mother-daughter duo Melissa and Kaitlyn Lilly in early 2023, brings a special meaning to the word local. Native Floridians and long-term Bradenton residents, the two always had a dream of opening a coffee shop together. Now, they source all of their products from local partners and have loved their first few years in the coffee shop business. Orange Blossom Coffee, 1166 3rd Ave. W, Bradenton, 941-896-3032
What was your spark? I opened it with my daughter. Since she was a little girl, when we would travel, or even locally as well, we would always go in coffee shops. And she’d always say, ‘I want to have a coffee shop together one day.’ When she became an adult, we moved pretty quickly to do that.
What drink on your menu best captures your shop’s vibe? We have the Americano sunrise, which is orange juice with espresso, and it’s delicious. We also have something called a lemon zinger, which is lemonade with espresso, and it’s very refreshing.
What makes your coffee special? We try to source everything locally. The coffee beans come from different countries, but we have an exclusive partnership with Banyan Coffee Company, so it is locally roasted in Palmetto.
If Orange Blossom had a theme song, what would it be? Beautiful Day by U2.
Black Gold Coffee Roasters
FOUNDED BY GARY LAUTERS IN 2010, Black Gold Coffee Roasters puts care into every coffee they roast on-site. The business also supplies roasted coffee beans to other local shops, a move that General Manager Alyssa Williams says brings a unique connection to the community. Through a thoughtful process in which Lauters sources beans directly from small farms across the world, Black Gold Coffee brings only the best coffees to the area. A second location in the second oldest house in Sarasota County—Lord-Higel House—will open soon as part of the business’s future plans. Black Gold Coffee Roasters, 2385 E Venice Ave., Venice, 941-488-8242
Why did Gary decide to start Black Gold Coffee? Growing up in Wisconsin, Gary has memories of his parents making breakfast and coffee on the weekends, and the coffee always smelled so good. He didn’t understand why they needed to fix it—adding cream and sugar. So he set out as a young kid to make coffee so that people didn’t have to fix.
What makes your coffee special? All of our coffee comes to us as raw green coffee beans, and it’s all roasted freshly on site—that’s part of what makes it special. That and the grade of the coffee. We carry some of the highest rated coffees in the world, and a lot of them that we offer are exclusive. We offer about 30 coffees from Indonesia, Colombia, Costa Rica, Brazil and more. A number of coffees from small farms that we offer you can only purchase from us. These are family farms that the communities that they’re in really rely upon. It touches so many people.
Pastry Art Espresso Café & Dessert
LONG-TIME FRIENDS DAVID
“PJ” MALONI AND JON RAYNOR
BOUGHT PASTRY ART IN JANUARY 2022, deciding to put their business and creative skills together to create the coffee shop and restaurant that they had been looking for in the heart of downtown Sarasota. Since then, the two have brought high quality coffee, breakfast and lunch offerings to the area, featuring baked goods made in-house and an array of delicious coffees. Pastry Art Espresso Café & Dessert, 1512 Main St, Sarasota, 941-955-7545
How would you describe the vibe? It’s not your typical corporate coffee shop. It’s a home for a lot of people in the community. Before we were involved in Pastry Art, I went there and sat with a buddy of mine, and it was amazing to me how the baristas knew the regulars’ names. More than just a coffee shop, it’s a piece of the community, a staple of downtown. We have people that come every single day. They buy a cup of coffee and sit with their group of friends, and that’s part of their daily routine.
What makes your coffee special? We use a local micro roastery now—Black Gold Coffee Roasters. Instead of just knowing what country the coffee comes from, we know exactly the farm they came from.
If Pastry Art had a theme song, what would it be?
Where Everybody Knows Your Name, from the television show Cheers. That is the mission of Pastry Art. We are a community center. We are here to help build relationships, and we do that through our coffee and our baked goods.
Project Coffee
LOCAL COFFEE SHOP PROJECT COFFEE opened its first location in 2019, offers a 100 percent vegan menu with delicious breakfast and coffee options. The supermatcha menu features tasty beverages crafted with premium matcha powder, made from stone-ground Japanese green tea leaves, for a boost of caffeine and added health benefits. For a fun pick-me-up, pair one of Project Coffee’s espresso or pour-over coffees, sourced from Ethiopia and Peru, with a sweet treat from their in-house bakery. Project Coffee, 538 S Pineapple Ave, Sarasota, 941-313-2283; 1419 5th St, Sarasota, 941-313-2283
Seven Coffee and Pastries
IN THE HEART OF VENICE, Seven Coffee offers a specialty coffee experience with globally sourced ingredients and an in-house bakery. Beyond a range of classic, high-quality espresso drinks and smooth drip coffees, the store offers a special “espresso con panna,” a drink made with a shot of espresso topped with a dollop of whipped cream and originating in Vienna, Austria. Seven Coffee & Pastries, 203 Miami Ave W, Venice, 941-412-4849
PERQ COFFEE
THE CLEVER CUP
THE CLEVER CUP
BLACK GOLD COFFEE ROASTERS
PALMA COFFEE
BLACK GOLD COFFEE ROASTERS
O&A COFFEE AND SUPPLY
OSCURA COFFEE AND COCKTAILS
PASTRY ART ESPRESSO & CAFÉ AND DESSERT
ORANGE BLOSSOM COFFEE
PASTRY ART ESPRESSO & CAFÉ AND DESSERT
O&A COFFEE AND SUPPLY
Breaking Wave Coffee
BREAKING WAVE MANAGER
JULIANNA SCHLABACH has seen the coffee shop through four years of growth, helping add their breakfast and lunch menus, which even feature a delicious array of pastries baked in-house. The shop sources its coffee beans from Cat & Cloud, a specialty roaster based in Santa Cruz, California, featuring quality and flavor in every drink served. “It’s just a warm, welcoming atmosphere, says Schlabach. “We always want Breaking Wave to be a peaceful place where people can come and talk or work. Good coffee, obviously, but good service as well. Anyone is welcome—we’ve even hosted parties. We have people come for all different things in life.”
Palma Coffee
TUCKED IN A COZY SPACE JUST OFF OF SOUTH TAMIAMI TRAIL is the coffee shop that owners and husband-and-wife duo Manuel Montenegro and Amanda Govic opened in 2022 after discovering their passion for the coffee industry. Palma Coffee has stepped into the Sarasota community to bring special seasonal rotations and handbrewed coffee from all over the world. Palma Coffee, 7362 S Tamiami Trl, Sarasota, 941-923-9923
What was your spark? We are Colombian, so our culture really revolves around coffee. Around 2020, everybody was starting businesses online, and we saw the opportunity to start roasting and selling coffee online. As that grew and we got more into it, we saw the opportunity of opening a coffee shop here in Sarasota. We found a spot that fit our needs, something small, a little out of the way, where we could just make coffee. That’s really what we set out to do, just be around coffee, try coffee and share coffee with people.
O&A Coffee and Suppy
JUSTIN BANISTER, OWNER OF O&A COFFEE,
The Breaking Wave location on Main Street closed in early October—the owners plan to announce their new location soon.
Oscura Coffee &Cocktails
What makes your coffee special? About a third of our coffee, if not half, comes from Colombia. We really try to focus on working directly with producers. Through the years, we’ve continued to buy more and more from the same producers, so we’ve built those bonds. We also buy coffee from Honduras, Indonesia and Mexico. We have a lot of fun going to visit producers. That’s what it really comes down to. We’ve really put the producers first and shared their stories. How would you describe shop’s vibe? Our goal is to make people feel comfortable. It’s a very welcoming, warm space where you don’t feel intimidated to ask questions about specialty coffee. If you’re learning about specialty coffee, we make it very approachable. The space itself reflects that—it’s warm and inviting and natural, and people always want to stay and hang out. It’s a small space, so you end up sharing stories with people who are sitting right next to you.
has built his business around more than just serving a good cup of coffee— for him, it’s about community, sustainability and creating real opportunities within the coffee industry. What started as a mobile coffee bar has grown into a Sarasota staple, where Banister continues to focus on connecting people. O&A Coffee and Supply, 1316 Main St, Sarasota, 941-552-8659
What was your spark? When I first started, we were just a mobile coffee bar that did pop-ups. We wanted to be in the community and connect with our community. We never want to lose sight of that. But I started to realize, after a while being mobile, that there actually wasn’t any place here in Sarasota for people who want to work in coffee, to actually grow into a career in coffee. That was really the inspiration for me.
OSCURA COFFEE & COCKTAILS BRINGS A UNIQUE EXPERIENCE TO THE BRADENTON AREA, blending quality coffee, craft cocktails and live music. With a 400-person capacity, Oscura’s space is the perfect location for community events. The coffee shop operates under the Friendly City Foundation, a local non-profit that provides mentoring and resources to artists, musicians, and creative entrepreneurs in the area. Executive Director Olivia D’Amico says that everything Oscura does is aimed at supporting the local arts scene. Oscura Coffee & Cocktails, 816 Manatee Ave E, Bradenton, oscura.live
What was your spark? We focus on coffee, music and culture as our little pillars. Everything that we do, we focus on in-house—we make everything ourselves, developing our baristas and bartenders.
How would you describe the atmosphere at Oscura? Because we are also a music venue, it makes us a little more unique in our aesthetic. It’s definitely a little more retro, a little more punk. We’ve got sticker walls, and we’ve got areas that feel a little bit more like that, but we’ve also got really beautiful windows on one side, and there’s plenty of room for groups and events. We host the Friendly City Flea, which is our artist market. We try to use it as a community space, and there’s always something happening music-wise.
What drink on your menu best captures your shop’s vibe? We have a drink called The Ozzy. It’s our coffee soda, with espresso, orange juice, soda and our vanilla syrup. It feels fun, and it’s a great afternoon drink that’s probably one of our biggest sellers.
How would you describe the atmosphere of O&A? We try to highlight the farms and the coffee growers that we work with. Coffee is a humble beverage, and it should be served as such. We try to take more of that approach with really elevated coffees, but we realize that we’re just the last portion of that journey. Right now we work with a lot of Central and South American coffees and East African coffees. We also know all of our actual farmers, so I think that’s one of the big things that’s very unique about what we do, as well as the fact that it’s all roasted right here in Sarasota. I do all the roasting. Every bag that you get is always going to be super, super fresh.
SATIATING SALADS
VILLANI & CO. Tropical Shrimp and Scallop Salad
DOWNTOWN WELLEN PARK HAS BECOME QUITE THE HOTSPOT, in part because of its burgeoning restaurant scene. Villani & Co. is one of the flagship restaurants in the area, and it’s become a hit with locals and visitors alike. The Tropical Shrimp & Scallop Salad has long been a lunchtime favorite, and has recently been added to the dinner menu as well. Chef Michael Leopold starts with a mixture of hand-selected greens and mixes them with pickled red onions, cucumbers and a combination of fresh berries (typically strawberries, raspberries and blueberries, but it always depends on what looks good). “Then we add fresh pineapple and toasted coconut, so that gives us our tropical vibe,” Leopold says. “I also like to use goat cheese because I think it’s important to get a nice creamy note to go with all the sharp, acidic fruits.” The salad is dressed with a house-made sweet-chili mango vinaigrette, then topped with three large shrimp and three nicely seared scallops, all cooked to order. Villani & Co, 19790 Wellen Park Blvd. Suite 101, North Port, 941-584-4434, villaniandcowellenpark.com.
This spread, left to right: The Chicken and Kale Salad at EVOQ starts with simple, fresh ingredients.
P. 18: In Florida, the Tropical Shrimp and Scallop Salad from Villani & Co. is perfect for any season.
EVOQ Chicken and Kale Salad
COMBINING THE NUTRITIONAL BENEFITS OF KALE WITH THE SAVORY FLAVOR OF CHICKEN, EVOQ’s Chicken Kale Salad allows you to indulge your palate the healthy way. This vibrant dish includes hearty, fall-friendly ingredients like sweet potato and fresh apples, boosted by nutritious elements like avocado and hard-boiled egg. These elements are rounded out by a creamy green goddess dressing, making every bite a vacation for the senses. EVOQ’s Chicken Kale Salad is a balanced option that energizes you without sacrificing flavor. “Whether you want to try something new or keep dinner healthy, this salad is perfect for any occasion,” says chef Ryan Ward. EVOQ Sarasota, 100 Marina View Drive, Sarasota, 941-260-8255, evoqsarasota.com.
BEACH HOUSE RESTAURANT Farm Salad
THE BEACH HOUSE RESTAURANT PRIDES ITSELF ON USING SUSTAINABLE and locally-sourced ingredients, and the restaurant’s farm salad is the perfect showcase. With ingredients including mixed greens, hothouse cucumbers, pickled onions, strawberries, feta cheese and citrus vinaigrette, this salad will wake up your senses with its combination of sweet and tangy flavors. Candied pecans add a touch of seasonal flair. “It’s light, refreshing and colorful,” says Daniel Sullivan, regional manager of Beachside Hospitality Group. Beach House, 200 Gulf Dr. N., Bradenton Beach, 941-779-2222, beachhousedining.com.
As the holiday season approaches, it starts to feel like every gathering revolves around food. While there’s nothing wrong with indulging in Thanksgiving feasts or holiday sweets, it can be a relief to take a break from heavier fare and eat something that tastes good and makes you feel good. These salads are sure to satisfy your appetite while still tasting absolutely sensational.
MAXIMILIAN’S CAFE Raspberry Pear Salad
IF YOU LOVE SALADS AND YOU DON’T KNOW ABOUT MAXIMILLIAN’S CAFE, YOU’RE IN FOR A TREAT. This small, family-owned cafe is open for lunch Mondays through Fridays, and specializes in sandwiches and salads, with a salad menu that’s more extensive than what you’ll find in most places. Eni Lauw, who owns the eatery with her husband Nick, is very particular about the ingredients they use. “We always make sure we have good, fresh vegetables, fruit and meat,” she says. “If it doesn’t look good, I don’t want that one.” The Raspberry Pear Salad is a great example of their creative flavor combinations. Spinach and mixed greens are tossed with crunchy candied walnuts, sliced Asian pears, dried cranberries, fresh raspberries, tomatoes, blue cheese and fat-free raspberry vinaigrette and topped with grilled chicken. But while they’ve put a lot of thought into their menu items, Lauw is happy to customize any menu item. In fact, many of her regular customers have put together their own salads. “You just have to say Joe’s salad or Derek’s salad and we know what to make,” she laughs. Maximilian’s Cafe, 1695 10th Street, Sarasota, 941-330-0245, maximillianscafe.com.
This spread, clockwise: Raspberry Pear is one of the inventive salad combinations at Maximilian’s Cafe. The Beach House restaurant goes beyond the grouper sandwich with their Farm Salad. The Blackberry Pecan Salad at Jack Dusty gives a light and refreshing take on holiday flavors.
JACK DUSTY
Blackberry Pecan Salad
YOU CAN ALWAYS COUNT ON THE TEAM AT JACK DUSTY to put together drinks and dishes that are perfect for every season. The Blackberry Pecan Salad is no exception. What seems like a simple salad is really a symphony of harmonious flavors and textures. The smooth, velvety texture of the whipped honey goat cheese contrasts against the crisp crunch of the apples and candied pecans, while fresh blackberries and pomegranate add a refreshing aspect to the dish. A house-made maple-syrup vinaigrette brings a sweet and tangy element to the dish. As always, the ingredients are locally-sourced whenever possible. Jack Dusty, 1111 Ritz Carlton Drive, Sarasota, 941-309-2266.
BOCA SARASOTA Broken Salmon Salad
“WE THINK OF OURSELVES AS A FRIENDLY, LOCAL HANGOUT where everything is done with passion and thoughtfulness,” says Bill Milner, general manager of Boca Sarasota. The Broken Salmon Salad is the perfect encapsulation of that philosophy. This flavorful and creative salad starts with a fresh spring mix with a bit of romaine mixed in. Each additional element brings a new layer of flavor. You get freshness from the cucumbers, tanginess from the pickled radishes and a touch of heat from grilled shishito peppers. Then of course there is the tender and citrusy salmon baked fresh every day. The salad is topped with everything bagel croutons made in-house, and the chef-driven house-made champagne vinaigrette will put you in the mood to celebrate. Boca, 19 South Lemon Avenue, Sarasota, 941-256-3565, bocarestaurants.com.
CIAO BELLA AT ORGANIC FARMER’S TABLE Sunshine Salad
GIULIA SALUSTRI OPENED CIAO BELLA at Organic Farmer’s Table in December of 2022 with a mission to showcase locally-sourced organic ingredients. The Sunshine Salad features arugula and spring mix, sweet strawberries, tart green apple and nutty jicama shavings, topped with a blueberry poppyseed vinaigrette dressing. It’s sweet and indulgent, yet light and refreshing. “We make all of our dressings homemade from scratch, so there are no preservatives,” Salustri says. “Just simple ingredients.” Ciao Bella at Organic Farmer’s Table, 14 North Lemon Avenue, Sarasota, 941-362-3276, organicfarmerstable.com.
This page, top to bottom: The Sunshine Salad at Organic Farmer’s Table is as delicate as a sunrise. Flavorful and creative, the Broken Salmon Salad at Boca Sarasota is hearty enough to make a meal out of. Clasico’s Kale Salad is bursting with autumnal flavors.
CLASICO Kale Salad
THE KALE SALAD AT CLASICO IS QUINTESSENTIALLY AUTUMNAL, packed with hearty ingredients that are bursting with flavor. Earthier elements like black quinoa and brussels sprouts are brightened by sweet notes like corn, candied walnuts and tart dried cherries, while crispy pancetta and shaved parmesan round out the dish with a brinier note. “Most of the salad ingredients are made inhouse, including the candied walnuts, quinoa, creamy parmesan dressing, crispy pancetta and roasted corn,” says Nino Wardrip, director of operations at Clasico. “There is a lot of individual preparation for the separate ingredients that go into the kale salad.” Clasico Italian Chophouse, 1341 Main St., Sarasota, 941-203-5115, clasicosrq.com.
PHOTOGRAPHY BY WES ROBERTS / WYATT KOSTYGAN.
SRQ HOME AND DESIGN
Fall
DESIGN INSPIRATION
H & D
FALL TRENDS
Compiled and written by Kate Wight
KITCHEN LOVE
Revive your kitchen with these timeless yet on-trend tips
For most people, the kitchen is the heart of the home, and that’s never more evident than during the holiday season. In November and December, you’re likely opening your doors to friends and family and spending hours in the kitchen preparing large, family-style meals. That process can feel a lot less festive in an outdated kitchen. If this holiday season has made you feel like you’re ready for a revamp, it will be tempting to check out the latest design trends. But while there’s nothing wrong with incorporating elements that are currently in style, you don’t want to run the risk of investing in a kitchen that will feel dated again in a few years. Working with local design experts is a great way to figure out how to balance trends and timelessness in a way that aligns with your personal style.
Tantalizing Textures
When it comes to cabinetry, dramatic details are making a comeback in a big way. “New textures are very much at the forefront right now. Fluted glass and ribbed wood are especially sought after, bringing a tactile richness to otherwise streamlined designs. These elements introduce depth and play with light in ways that feel both modern and timeless,” says Werner Venter. co-owner and CEO of Cucine Ricci. ”There are lots of different materials that you can mix into the cabinet doors themselves,” adds interior designer Carrie Riley. “They’re lined, they’re reeded, they have a shagreen inset. The actual cabinet doors themselves can have a threedimensional texture as well. We’re seeing many quirky details including fluting, scalloping and radiusing,” confirms Kate Walker, a designer with Campbell Cabinetry Designs. “Personal style is on display with bold colors, textures and custom panel moldings. We love to see the return to playful, personal expression.”
CUCINE RICCI
Compiled and written by
H & D HEART OF THE HOME
A Cornucopia of Colors
Color trends in interior design are ever evolving, but they are also such a keen indicator of personal style that it can be hard to know what direction to go when what’s in vogue isn’t your vibe. Right now, though, there are a range of color options making waves so you’re bound to find something that aligns with your taste. “We see a full variety of paint choices, from soft pastels to deep jewel tones,” says Walker. “The biggest trend that we’re loving is color-drenching. Whatever the color choice, these floor-to-ceiling washes of color have become popular for their unmatched impact.” Venter says, “We’re seeing a definite move toward warmer tones: taupes, golds and earthy neutrals are leading the palette. These shades bring a sense of comfort and balance, and they pair beautifully with natural finishes like wood or stone. They also create a striking contrast against the cooler, urban feel of concrete and steel, which makes them especially relevant in contemporary spaces. It’s a palette that feels both grounded and sophisticated.” Not everyone is okay with a big color commitment, though, and that’s okay. “White is always going to be timeless,” says Riley. “There are always articles that say white is going out and that’s just never the case. White is always going to be in. It may be a different shade of white, like a softer white or a deeper shade on the spectrum of white.” Amy Lepper, a kitchen and bath designer at Yoder Homes & Remodeling agrees, “White remains a timeless choice for painted cabinetry. Many of our clients are introducing a secondary color, like a rift cut oak with a light stain or a bold navy blue painted island as a statement piece. It breaks up the monotony of a typical white kitchen.”
CAMPBELL CABINETRY
CUCINE RICCI
Compiled and written by Kate Wight.
H & D STOWING IT AWAY
Storage Secrets
While open, floating shelving had its moment, these days, hidden storage is all the rage. And that comes in all kinds of forms. “Hidden pantries are probably the newer demand for additional storage,” says Amy Lepper. “They function like a butler’s pantry.” Riley adds, “Not only are we doing more pantries, we’re doing working kitchens, secondary kitchens, prep kitchens—whatever you want to call them. All of the appliances are back there, all of the cooking materials are back there, so the mess is all back there instead of what we would consider more of a showpiece in that front, major focal point kitchen area.” This kind of setup is ideal for a person who entertains on a regular basis, so they can serve food in the kitchen and keep the dirty dishes out of sight for later. It’s also a way to stage catering trays out of sight. Of course, not everyone has the space or budget or even the need for a full second kitchen. But there are still plenty of sneaky storage solutions on a smaller scale. “What we like to call the ‘wall of talls’ has become a favorite for our clients. As the need for storage increases and a more personalized look is requested, dropping the upper perimeter to the counter has been an excellent solution for both,” reports Walker. “Whether it’s done as a design statement to flank the range wall or purely for utilitarian purposes, it makes a tremendous impact in the finished design. It also serves our biggest design request, which is concealed storage.” Venter says, “Today, functionality is all about seamless integration. Clients want cabinetry that conceals appliances and accessories, keeping countertops uncluttered and preserving the purity of the design. A popular request is the pocket-door pantry: a tall cabinet that opens to reveal a hidden countertop, fully equipped as a breakfast center or coffee station. It disappears completely when closed, yet feels like a well-planned destination when in use. We’re also seeing more interest in deep pull-out drawers designed specifically for cookware. They make heavy pots and pans accessible without the struggle of bending into a base cabinet. Another favorite is tiered drawer systems for cutlery and utensils, which layer organization while keeping everything within easy reach. Ultimately, functionality is no longer just about storage: it’s about designing hidden layers of convenience that support daily rituals while maintaining a clean, cohesive aesthetic.”
SOURCES Campbell Cabinetry Designs, 1531 Main St., Sarasota, 941-378-3922, campbellcabinetrydesigns.com. Cucine Ricci, 1515 Main St., Sarasota, 941-554-8000, cucinericci.com. Riley Interior Design, 1929 South Osprey, Sarasota, 941-955-5522, riley-id.com. Yoder Homes & Remodeling, 500 Central Ave., Sarasota, 941-953-5630, yoder-homes.com.
RILEY INTERIOR DESIGN
CAMPBELL CABINETRY
Written by Kate Wight.
THE PSYCHOLOGY OF INTERIOR DESIGN
Since Tracee Murphy first launched Trade Mark Interiors in 2000, it has become one of Sarasota’s premier interior design firms. In that time, Murphy has established herself as a talented and knowledgeable designer with a unique process informed by her unexpected educational background. “I started my educational journey in psychology by happenstance,” Murphy recalls. “I took a mandatory psychology class and totally fell in love with it and just dove in.”
Murphy graduated college with a degree in psychology and started working in the field immediately as a therapy assistant at a hospital working with young children in a burn unit. “It was super traumatic and super enlightening at the same time. I learned so much about what I didn’t know and how complicated the world of psychology is,” she says. “I was 21 years old. I cried every day. So I left the field. I had a very typical psychological response and went in a completely opposite direction and went into party planning.”
After buying her first house, Murphy discovered a passion for design and went back to school to earn an interior design degree. She spent a few years working for other designers before striking out on her own with Trade Mark Interiors. “It was about five years into that when I started seeing and understanding the connection between psychology and design and how my background in psychology was really super beneficial to what I was doing in design,” says Murphy.
Twenty years ago though, knowledge about the field of psychology wasn’t as easily accessible as it is today. There was still more of a stigma attached to it prior to the widespread use of social media. “For around ten years, psychology was really just something in my back pocket. I referred to it, I thought about it, I incorporated it. I knew that it was a benefit to my business, but I didn’t share it with anyone or discuss it,” she says. “But as times changed and access to information changed, so did my love for it, and my commitment to bringing it back to life. I’ve spent quite a bit of time over the last ten or fifteen years really embracing psychology and reading about how it specifically applies to designing a home and running a business.”
Now Murphy is sharing her expertise with a series of courses she developed called The Designer Launch. Focused on interior designers and companies within the home furnishings industry, these classes allow designers to fulfill continuing education units (or CEU credits) through courses that have been approved by the International Design Continuing Educational Council (IDCEC). All of the classes are available online, although Murphy does also teach them in person at various industry events. “Being in this career for more than 25 years, I want to help and grow and change the
H & D
Written by Kate Wight.
industry,” Murphy says. “The Designer Launch is really geared toward helping other designers grow their businesses and help them become more successful by incorporating principles of psychology within what they’re doing every day.” The Designer Launch offers classes individually, but the best values are in the bundles. The Essential Business Bundle includes three business-focused courses: Money Matters, Make the Phone Ring - Marketing 101 and The Key 3 Business Building Blocks as well as a free bonus course, The Psychology of Color. The Psychology Bundle includes three psychology-focused courses: The Psychology of Color, The Psychology of Selling Luxury and The Psychology of Conflict Management as well as a free bonus course, The Key 3 Business Building Blocks. Murphy shared some insights into each class.
Money Matters
“This is a really cool class. It’s one of my favorites. It is a fact of doing business that there will be an exchange of money. You need to talk about money in the same way that you would ask somebody to pass salt to you at a table. There should not be emotion to it. We need to be able to kind of break through the emotional barriers and hang-ups and the fear that we’ve learned and just to kind of talk about money in its very basic form, so we talk a lot about taking emotion out of it.
We also talk about a lot of pricing strategies and being able to look at what you’re doing and present it so that your client understands the value of what you’re offering. Is there an equitable value exchange for your client and yourself? The allure of hiring an interior designer is that we provide a luxury service, and luxury costs money. That exchange of value is what we need to work on communicating and feeling really good about because at the end of the day, the clients want this beautiful home that feels good, that feels like them, that they can raise their families in and have their parties and but equally as important is the designer and the design business to be profitable and stay in business.”
Make the Phone Ring - Marketing 101
“Marketing is a beast. I love marketing. I love the idea behind marketing that I could get consumed in it and it could be a whole other fulltime job. But the fact is we just don’t have time to have a whole other full-time job.
There’s so much psychology in marketing because you have to figure out who your clients are. We’re trying to influence consumer behavior. We’re trying to understand how people are thinking and acting to be able to get that message to them. For interior designers
specifically, we can’t create a specific marketing plan for every single client because in our industry every single client is different. But we need to create plans that are specific to the types of clients or the types of projects that we want with the hope that those people hear the message loud and clear. Do you want condos? Whatever it is that you want, if you’re looking for a location, if you’re looking for a design style, if you’re looking for people at a certain stage of life, whatever it is that that person or business is after, then that’s what kind of leads your marketing efforts. This course teaches designers how to dive in and gives them some tools to help really narrow their focus on what they’re after and then how to deliver those messages.”
The Key 3 Business Building Blocks
“This course is really for a newbie designer. It’s for the person who’s really excited about the design part and then goes into business and is figuring out, oh my gosh, there’s so much more to uncover here. So this is really about understanding how you get started in your design business. What are the key components that you need to figure out? And what are some strategies to get those done?”
The Psychology of Color
“In this course we dive into a little bit of the history and why and how color is important. Everybody sees and responds to color differently. The intersection here is the design part is what you see, but the psychology part is why does it look good and why does it feel good? Color is such a huge part of psychology because it does create these really powerful effects in your body and in your mind. It’s super powerful and sometimes we forget that it’s not just pretty and fun. In nature, color has a very specific purpose to protect, to warn, to attract.
The part of the brain that processes the color information is the same part of the brain that processes emotions, and that’s why it affects us so much.”
The Psychology of Selling Luxury
“Selling luxury is understanding that it’s not really about the sofa, it’s about status. It’s not about the price, it’s about trust. It’s not about the specific table, it’s about a feeling. As designers, we’re creating feelings and we’re trying to create an atmosphere that speaks to who our clients are and what they want and how it’s going to make them feel. In this course we learn to work towards establishing that relationship and understanding what’s underneath what they’re saying so we can deliver on a level that has that great exchange of value that we were talking about.”
The Psychology of Conflict
“In conflict management, the psychology part that we really focus on in that class is the value of conflict. Conflict is evolution and conflict builds trust. Conflict management can help resolve issues with your team, your clients, your contractors, your vendors. It can help you mediate between clients with different design styles. Conflict is inevitable, so embracing it and understanding yourself and engaging in active listening is what’s going to help you get through it.” If you’re intrigued by these classes but not ready for such a deep dive, you should check out Murphy’s latest course, The Psychology of Interior Design. This class gives a higher-level overview into many of the psychological and business practices explored more in-depth in the other courses. Murphy also has several more courses in development. “There are so many parts of psychology that can help elevate your business and enhance your client’s experience,” she says. “It’s just such a huge touch point.”
Below The pollo alla
bell peppers.
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A TASTE OF HOME
Trattoria Bella Napoli is serving up authentic Neapolitan fare with home-grown charm. Dylan Campbell
IN A LIFETIME, THE AVERAGE PERSON WILL EAT TENS OF THOUSANDS OF MEALS. Most will be forgotten. A select handful, however, will be remembered. The meal they eat at Trattoria Bella Napoli is likely to be one of the few that leave a lasting impression. Trattoria Bella Napoli, loosely translated to “Beautiful Naples Eatery,” opened on Main Street in December 2024. It’s the product of Naples native Cesare Di Iorio, formerly the pizza chef at Osteria 500, and his business partner Maria Filomena Perrini. The restaurant, specializing in authentic Neapolitan cuisine, is a family affair—Cesare’s wife, Diana Mattera, serves as host. The staff, which includes Chef Roberto Spinozzi, are all Italian. Everything that Bella Napoli serves—from Di Iorio’s Neapolitan pizzas, which won second place at the 2024 International Pizza Challenge, to fresh, home-made pasta dishes and pastries—harkens back to a rich tradition of Neapolitan cuisine.
cacciatora, oven cooked chicken thighs with cherry tomatoes, onion and
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The meal begins with a heaping platter, the antipasto bella napoli, which features a mound of imported burrata cheese, a slice of cherry tomato bruschetta, a portion of mozzarella in carrozza, eggplant parmigiana and a white-base arancini ball with ham. The flavor pairings are classic Italian cuisine executed to perfection. Creamy burrata slathered atop the bright cherry tomato bruschetta makes for a perfect, creamy, summery bite. The fried portions—the arancini and mozzarella in carrozza— are just as delectable. The mozzarella in carrozza, which translates to “mozzarella in a carriage,” makes mozzarella sticks look like an affront to cuisine. Chewy, imported mozzarella is fried in breadcrumbs and sandwiched together for easy consumption. The arrancini, a fried stuffed rice ball, is filled with chunks of ham and a creamy white base.
At Bella Napoli, however, all things eventually come back to the oven. The tris montanare, or small fried pizzas, are three airy pillows of dough, each with a different
assortment of toppings. One features crispy, lightly fried zucchini chips atop a bed of zucchini pesto and stracciatella cheese—the same creamy filling found in burrata. Another is a classic—bright floral tomato sauce from San Marzano tomatoes, mozzarella and sprigs of fresh basil make the montanare sing. The third, however, is the real star of the trio. The montanare is slathered in a rich, decadent pistachio cream before piling on ricotta cheese, paper-thin mortadella and a dusting of pistachios for the perfect blend of sweet and savory.
The Bella Napoli gnocchi, one of the restaurant’s most popular dishes, also harkens back to the oven. Tender potato gnocchis, made in-house by Chef Spinnozi, are submerged in a bath of zucchini pesto, stracciatella cheese, fried speck and parmigiana, all of which are served in a basket made of the pizza dough. “Where I come from in Naples, we have what’s called ‘wallet pizza,’” says Di Iorio. “You can walk on the street, fold up the pizza and eat it with one hand. That gave us the idea to serve
the gnocchi in the pizza basket.” Although incredibly rich, the Bella Napoli gnocchi is a dish of balance. The depth of the zucchini pesto counters the intense umami flavors of the fried speck, a specialty in Southern Italy. The dish doesn’t need the pizza basket—but the opportunity to mop up any last bits of sauce certainly doesn’t hurt.
The linguine alle vongole is a silky, light affair with fresh homemade linguine, clams and a smattering of light, broiled cherry tomatoes that make a diner’s taste buds sing. The pollo alla cacciatora also makes use of the pizza oven. Juicy chicken thighs are baked amongst cherry tomatoes, bell peppers, onions and red wine that results in a simple, accessible and incredibly tasty bite. The star of the show, however, is undoubtedly the pizza. Consider it the pot of gold waiting at the end of the rainbow—every dish seems to build up to the finale, where Di Iorio’s award-winning pizza-making skills are on full display. The dough, made with imported OO flour, is allowed to ferment for anywhere
Below, left to right: The linguine alle vongole with clams and cherry tomatoes; home-made pasta sits in front of Trattoria Bella Napoli’s roaring pizza oven. Trattoria Bella Napoli, 1551 Main St, Sarasota, 941-330-9200
from 24-48 hours before being slid into a ripping hot 900-degree oven. The total cooking time? A whopping 90 seconds.
“Our pizza is soft, not crispy like American pizza,” says Di Iorio of the cooking technique. “American pizza is a different style—it’s cooked at a lower temperature for a longer time—while we do have some crunch on the crust, it’s a softer pizza overall.” Di Iorio’s pizzas—perfectly chewy crusts with a smattering of char, with bright, pungent flavors from fresh ingredients—are delectable affairs that will make you fall in love with pizza all over again. Bella Napoli is not sparing in its menu either, offering a host of pizzas with a red, tomato sauce base such as the margherita, marinara and tartufina—a margherita base with confit cherry tomatoes, house-made sausage, shaved parmigiano and truffle oil—to bianche or white pies like the funghetta, a white pizza with mushroom, ham and caramelized onion and the mortazza, with mortadella, burrata cheese, pistachio cream and chopped pistachios. The menu also features a “gourmet” selection of pies which include a pizza with beef carpaccio,
arugula, walnuts and lemon oil, the fichi made with fig jam and the proscuittella, with imported prosciutto, sun-dried tomatoes, basil pesto and ricotta cheese.
One of Di Iorio’s more unique and bestselling creations is the polpettina. The tender, yet sturdy dough supports a base layer of tomato sauce, followed by layers of milky mozzarella and Parmigiano Reggiano, an assortment of succulent meatballs and a mouth-watering ricotta-stuffed crust. “I make the meatballs how my grandma taught me to make them,” says Di Iorio. “We mix the ground beef with cheese, milk, basil, salt and pepper before cooking it in the marinara sauce like she taught me as a child. It’s a very special process, and if we deviate even one step, it’s not the same product.”
The polpettina, with its crispy, creamy crust and juicy meatballs, exemplifies one of the things Bella Napoli does best—packaging an assortment of rich, heavy ingredients into a dish that is remarkably light and palatable. It’s an ode to the quality of the ingredients, Di Iorio’s mastery of his craft and the staff’s dedication to upholding a certain level
of Neapolitan cuisine. “If you don’t hold yourself to the highest standard possible, then your food will change every day. If you came today and tried my pizza or pasta or meatballs, we want to make sure that it is the same quality tomorrow, the next day and the day after that,” says Di Iorio.
Di Iorio’s taste of home continues into the dessert menu, which includes the delizia al limone, a lemon-essence sponge cake that hails from the Campania region of Italy. The sponge cake—as moist a cake as one is bound to find anywhere—is filled with a delightful lemon cream and topped with a sweet, lemon glaze.
The delizia al limone, as with every other dish on Bella Napoli’s menu, is a reminder that we all come from somewhere. For Di Iorio and the rest of the staff, their work at Bella Napoli proves every day that although they may have left their homes, their hometown traditions will never leave them. “You have to put your passion and your love into this job,” says Di Iorio. “We are a family restaurant, cooking is in our blood, and we pour all of ourselves into it.” SRQ
SIPPING ON SAKE
No matter where you go, Sarasota is full of establishments featuring one of the world’s oldest and storied beverages, sake. Dylan Campbell
SAKE IS ONE OF THE MOST ANCIENT AND, IN THE UNITED STATES, MISUNDERSTOOD ALCOHOLIC BEVERAGES. Made from rice, water, yeast and koji, a type of mold used to ferment various foods in Japanese cuisine, sake is a drink of contradictions. While sake is lumped into the category of Japanese rice wine and, when clear, appears like a distilled spirit, the beverage is much more akin to that of a beer in both the brewing process and variety of flavor profiles. At 15-20% alcohol, sake can be enjoyed hot or cold—although most premium sakes are served chilled—on its own or as a part of a cocktail. While there are many different styles of sake, here are a couple of the basic things to keep in mind when enjoying your next drink. There are two main types of sake: Futsu-shu, or the equivalent of table wine, and Tokutei meishō-shu, or premium sake, which is defined by the rate at which the rice is milled down. There are eight different varieties of premium-grade sake, some of which include Daiginjo, in which at least 50% of the original rice is milled away, and Junmai, which refers to a sake brewed without any additional distilled alcohol. In Sarasota, all types of sake are plentiful, leaving it up to the diner to discover the wild, wondrous and at times wacky world of sake.
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JPAN Sushi and Grill
Variety is the spice of life when it comes to the sake offerings at JPAN Sushi and Grill. “When I set this menu up, I did it so that each bottle was very different from the next,” says Bar Director Max Wheeler. “One of our owners, Anderyas Putranto, and I had four different distributors come out and we tried 30-40 different sakes. Some are earthy and mushroomy. Some are really sweet, some are floral, some are almost mineral water-esque and dry, so there’s something for everybody.”
One of the most distinct offerings JPAN features is the Kawatsuru Olive Junmai. “It comes from the only part of Japan that grows olive trees and they make olive oil there. That sake brewery wanted to use parts of olive trees and branches and leaves in the process, so it has this almost oily texture to it,” says Wheeler. “It’s not the most savory sake that I have, but it is definitely one of the most unique.”
Wheeler’s personal favorite is the Senjo Junmai Daiginjo, a type of daiginjo sake made without any added distilled alcohol. The Senjo sake brewery, in Nagano, Japan, uses water from the Japanese Alps and has been brewing sake since 1866. “The water they use is so specific, the land that they grow the rice on is so specific, that it gives it this almost minty, honey, bright flavor that a lot of sake doesn’t have,” says Wheeler. “A lot of sake ends up tasting like a toasted rice or rice custard, but this one is very light, very floral and great with a meal.”
Tsunami Sushi and Hibachi Grill
At Tsunami Sushi in Lakewood Ranch, beverage director/lead bartender David Roth has an agenda: to introduce customers to sake. Sometimes that means using sake in cocktails, with something like a sake-tini on the tamer side or a shaken cocktail with nigori or “cloudy” sake that tends to be sweeter. Other times, that means heating up Sho Chiku Bai’s classic junmai sake, a sake brewed without any added distilled alcohol. Most of the time, however, it means directing diners to Tsunami’s extensive list of cold bottled and premium sakes.
“If you like your sake cold, I’ll ask some follow-up questions,” says Roth. “Do you like your sake sweeter, drier or somewhere in the middle? Then we go from there.”
Every bottle has a unique flavor profile and behind it, a story. Take the Wildflowers Junmai from the Ichishima Sake Brewery,
for instance, with notes of lychee, apple and strawberry. The Ichishima Sake Brewery, which is over 200 years old, was one of the first breweries to accept the employment of female sake brewers. “For centuries, sake was a very male-dominated industry. Now, female sake brewers are being accepted and Wildflowers is one of those sakes—it’s light and sweet, but not cloying with lots of tropical fruit,” says Roth.
One of the more unique offerings that Tsunami features—along with the flurry of off-the-menu sakes that Roth will bring in for guests to try in flights—is a taru sake from Kiku-Masamune. “It’s aged in Japanese cedar wood, which gives it that little extra note,” says Roth. “It’s fun and unique and something that you don’t see all the time.”
KOJO
The world of sake is vast and, to many, mystifying. The team at KOJO aims to break down those barriers, with a drink menu that features a variety of premium sakes in different styles. Premium sake is categorized, in part, by the extent to which the rice is milled. For a sake to be considered premium, it must have a rice polishing ratio of 70% or lower— meaning that at least 30% of the rice grain has been milled away. “Technically, after all the husk is shaved down, there are less bitter notes to the sake,” says Silvia Fridegotto, beverage director. “The more you shave into the rice, the more product you lose, but you end up with a finer, more refined taste, that in our opinion pairs better with our cuisine.”
Kojo also looks to delve into the story behind the sakes, getting to know where they are brewed and the history behind them. It’s what allows the team to serve a vast array of sakes— and be able to tell the customer exactly where it came from and how it was made. The Yuki Otoko “Yeti” for instance, harkens back to local legends of snowmen in the Niigata Prefecture, and has a dry taste with hints of steamed rice
and banana. The Rhihaku “Dreamy Clouds” also from Niigata, is a junmai nigori, fit for the adventurous diner. “It’s got fermented papaya and pineapple skins and is a little strange and dry,” says Fridegotta. “The Kiwami Hijiri “Sacred Mist,” however, is another nigori that tastes almost like a pina colada.” Kojo also features a nama sake, or unpasteurized sake, in the Kamoizumi “Red Maple.” “It has to be cold the entire time it is shipped here from Japan. Anytime you see nama on a menu, you know you’re in for a treat,” says Fridegotto. “You get this almost effervescent experience with tiny little bubbles, because the fermentation is still taking place.”
Namo Izakaya Ramen and Yakitori
At Namo Izakaya Ramen and Yakitori, the sake offerings are as diverse as the different dishes on the menu. Like many establishments, if diners like their sake hot, then Namo Izakaya can serve them their house sake. If they prefer their sake cold, however, then a whole world opens up. While Namo Izakaya does serve unflavored, clear sakes—such as the smooth and ever-popular Bunraku Nihonjin—the restaurant features a host of nigori, or cloudy, sweet sakes, on its menu. Sakes such as Kukai Mango or nigori lychee or strawberry are served chilled, with a sweet, fruity flavor and a creamier texture. Nigori sakes have a distinct texture and mouthfeel because of the rice solids that are suspended in the liquid—nigori sake is pressed through a coarser filter than other sakes during the straining process.
The nigori sakura is milky and pink, flavored with cherry blossoms and strikes a delicate balance between sweetness and tartness. The Sho Chiku Bai nigori comes in flavors such as pulpy tangerine, grapefruit and pineapple. “We also have Yuzu Shibori, which is a larger sake that comes in a bigger bottle,” says Kim Nguyen, operations manager at Namo Izakaya. “Yuzu is a Japanese citrus fruit that has a tangerine-lemon flavor.” SRQ
Below, left to right:
provides a seven step scalp cleanse and scalp massage followed by a full blow dry and style for a truly relaxing experience.
The halo waterfall at
uses a gentle,
wellness
HEAD RELAXATION
Indulge in true tranquility with a trip to a headspa. Barbie Heit
TREATING YOURSELF TO A SPA DAY IS ALWAYS A GOOD IDEA—but have you ever given your scalp the attention it deserves? While head spas may feel like a new wellness trend, the practice has deep roots in Asian traditions, where it’s been used for centuries to promote balance, enhance well-being and encourage deep relaxation. For the ultimate in pre-holiday relaxation, check out one of our locally owned head spas. Indulge in luxurious scalp treatments designed to rejuvenate your roots, boost scalp health and deliver next-level self-care. Trust us—your mind, body and scalp will thank you.
At Hair Spa of Sarasota, Christina Reiss
Holistica Headspa & Skin
rhythmic stream of water cascading around the head.
HOLISTICA HEADSPA & SKIN
WITH OVER 25 YEARS AS AN ESTHETICIAN and 10 years in medical aesthetics (plastic surgery and dermatology), Toni Droge, the founder of Holistica Headspa & Skin, blends holistic Asian scalp therapy with modern medical esthetics. Her unique approach was inspired by backpacking journeys across Asia, allowing her to create a distinctive and effective experience for her clientele.
When a client comes in for a 70 or 90-minute headspa treatment, Droge and her trained staff will first do an in-depth scalp analysis. “A lot of people have underlying conditions such as dandruff and psoriasis that they're not even aware of,” she explains.
“We work with a local dermatologist who may refer a client with a lot of scalp buildup. We can prep the skin for the medication that the doctors prescribe to penetrate and work better, giving them a clean slate to start with.”
After the analysis, clients relax and rejuvenate with a custom scalp cleanse, exfoliation,
mask and essential oils. The treatment also comes with a mini facial, massage, warm towels, aromatherapy and a magical waterfall halo. The heavenly experience ends with a light blow-dry. Where other spas may use recycled water, Holistica’s treatment beds utilize unlimited fresh warm water running through a halo for the entire treatment. “It’s a holistic experience, it's all organic and the relaxation is so incredible that most people fall asleep. Our spa is decorated in an Asianlike, very relaxed vibe. It's very dark. We play very relaxing flute music and our clients leave feeling very relaxed and rejuvenated,” says Droge. “We truly work to improve your scalp health, not just clean it.” Holistica Headspa & Skin, 3060 University Parkway, Sarasota, 941287-0018, holisticaheadspa.com
HAIR SPA OF SARASOTA
AT HAIR SPA OF SARASOTA, FOUNDER
CHRISTINA REISS BELIEVES THAT TRUE BEAUTY BEGINS WITH BALANCE— of body,
mind and spirit. Her holistic approach to hair care is rooted in the idea that nurturing the whole person leads to deeper relaxation, better health and radiant results. Conveniently located on North Beneva Rd in Sarasota, Reiss has created a peaceful retreat where luxury hair care meets mindful self-care. Originally from Washington, D.C., Reiss began her journey as an assistant to a stylist. After relocating to Sarasota nearly 20 years ago, she quickly discovered the joy she brought her clients by helping them feel refreshed and at ease. That experience inspired her to build a business focused on creating the ultimate in relaxation and personalized care.
Hair Spa of Sarasota offers a unique, fullbody massage bed experience paired with an indulgent, seven-step hair treatment. The ritual begins with a gentle exfoliation using a fine-tooth comb to remove dead skin cells from the scalp. A cooling tea tree scalp scrub follows, along with a clarifying shampoo to eliminate product buildup. Reiss then applies a deeply moisturizing shampoo and nutrientrich hair masque to hydrate and restore processed or dry hair. A soothing massage,
Below, left to right: Erinn Earth, the owner of Hair & Earth Organic Salon, offers a full headspa experience in addition to other hair treatment services in a quiet and peaceful atmosphere. Bradenton native Sarah Fannin creates a harmonious blend of clinical expertise and holistic treatments to offer the best possible experience for her clients at Clareza Skin.
aromatic steam treatment to open scalp pores and hair cuticles, and calming aromatherapy round out the spa-like experience. Each session concludes with a professional blow dry and style—an extra touch that sets her apart from others. In addition to the signature treatment, Reiss offers waterless “hair play” sessions on a flatbed and gentle sensory therapy, both designed to help clients unwind through touch and tranquility.
“The Hair Spa treatment I offer is an affordable way to maintain scalp and hair health,” says Reiss. “It helps prevent skin conditions, removes buildup, promotes growth, exfoliates the scalp and improves circulation. And unlike many places, I always include a blow dry and style—it’s part of the complete experience.” An experienced barber who is certified in hair care and passionate about wellness, Reiss takes pride in understanding different hair types and matching them with the right products. She recommends monthly visits to maintain optimal hair and scalp health—and, most
importantly, to give yourself the gift of deep relaxation. Hair Spa of Sarasota, 501 N Beneva Rd #260, Sarasota, hairspaofsarasota.com/ ; instagram.com/hairspaofsarasota
HAIR & EARTH ORGANIC SALON AND HEADSPA
HAIR & EARTH SALON, OWNED AND OPERATED BY ERINN EARTH, OFFERS A FULL RANGE OF SALON SERVICES—cuts, color, highlights and smoothing treatments—using safe, organic and effective products. Located on Central Avenue in the heart of downtown Sarasota, the salon provides a holistic and peaceful atmosphere that supports relaxation and rejuvenation. In addition to traditional hair services, Earth also offers red light therapy and specialized Ayurvedic scalp treatments. The Ayurvedic scalp massage at Hair & Earth integrates ancient healing techniques rooted in Ayurveda—an Indian system of medicine that means “knowledge of life.” These treatments
aim to restore balance and support the body’s natural energy systems. Each session begins with intentional breathing to help the client relax and become fully present. The massage includes work on the scalp, neck, jawline, face and ears, with a focus on lymphatic drainage and key pressure points. Warm oil is then gently poured onto the scalp, followed by a pressure point massage using stones. The massage ends with hot steam towels wrapped around the head and face to encourage deep relaxation. The 45-minute session can be followed by an optional shampoo, haircut and blow-dry. Beyond relaxation, these treatments have numerous potential health benefits. “Your scalp has pressure points that correspond to every part of the body,” Earth explains. “This therapy can support digestion, regulate heart rate, calm the nervous system, improve hormonal balance and help ease emotional conditions like depression and anxiety. When we slow down and engage with these ancient, tried and true healing methods, we can experience profound transformation.”
Originally from Illinois, Earth brings a unique blend of expertise to her practice that truly helps her connect with her clients. She is a certified yoga teacher with advanced training in massage techniques and a former social worker with a degree in psychology. With over 15 years of experience in the Sarasota area, she is deeply committed to helping others cultivate self-awareness, find calm and create inner peace. “When you connect to your breath,” she says, “you automatically begin to relax—and that’s where healing begins.” Hair & Earth, 200 Central Ave, Suite 18, Sarasota, 941-284-9563, hairandearth.glossgenius.com
CLAREZA SKIN
BRADENTON NATIVE AND CERTIFIED
SKINCARE SPECIALIST SARAH FANNIN
FOUNDED CLAREZA SKIN IN 2023, introducing the region’s first salon to specialize in headspa treatments. While many
advised her to open in more commercially bustling areas like Sarasota or Lakewood Ranch, Fannin stayed true to her roots, launching the salon just a mile from her home. Her mission was clear: to offer highquality, specialized treatments in her own community—eliminating the need for local residents to travel elsewhere for advanced skincare services. Being a pioneer in the headspa space was, in Fannin’s words, “incredibly exciting—and a little terrifying,” but ultimately “nothing short of amazing.” Her vision was to build a sanctuary grounded in intention, depth and connection. That vision is paying off—not only is the Bradenton community embracing her, but clients are also now traveling hours just to experience what Clareza Skin has to offer.
“What sets me apart from other headspas is that mine is skincare-focused—it’s more like a facial for your scalp,” Fannin explains. “The scalp is an extension of the face, so I treat its
skin with the same care and attention.” The signature 75-minute headspa treatment at Clareza begins with a cozy bed, robe and cover and a scalp analysis using a microscope—not for diagnosis, but to visually show clients what’s happening on their scalp. An eye mask is provided to help clients fully relax before a luxurious sequence begins: steam therapy, massage and a toner mist gently combed through the hair. Fannin then applies a hot oil that she creates herself and continues the massage. A scalp scrub—crafted with clay, tea tree oil and clarifying salts—follows. She enhances the treatment with tools like a vibrating comb for added relaxation. The deeply relaxing experience concludes with a gentle shampoo and post-treatment scalp analysis. Clients are sent home with a sample of Fannin’s custom-blended oil made with jojoba oil, rosemary, frankincense and myrrh. Clareza Skin, 401 60th St West, Bradenton, clarezaskin.com. SRQ
ENGAGING READERS THROUGH STORYTELLING WITH LOCAL MEDICAL PROFESSIONALS
In Conversation
INNOVATION IN MEDICINE
A CONVERSATION WITH DR. JOSEPH M. BARAK, DPM, ABPM, CWS
DR. JOSEPH M. BARAK is a board-certified podiatric physician/ surgeon and Certified Wound Specialist with over seventeen years of experience as a private practice owner and over a decade of service in wound care centers. Currently serving the Sarasota Region, Dr. Barak is deeply committed to advancing clinical excellence, surgical precision, and compassionate patient care. With extensive expertise in the diagnosis and management of complex podiatric conditions, Dr. Barak specializes in fungal nails, plantar fasciitis, dermatological tissue conditions, bunions, hammertoes, varicose veins, biomechanical foot/ankle correction, diabetic foot care, sports medicine, geriatric care, foot/ankle surgical procedures, and the latest modalities in wound care treatment. He has worked closely with multidisciplinary teams—including vascular surgeons, infectious disease specialists, dermatologists, and orthopedic surgeons—to provide coordinated care across hospital, rehabilitation and home settings. Active hospital privileges include Sarasota Memorial Hospital and HCA Doctor’s Hospital. In his teaching role, Dr. Barak mentors residents in clinical, surgical and leadership skills, modeling best practices in patient care, note development, and in-house rounding. His dedication to continuous education and patient-centered treatment defines his approach, ensuring that each patient receives high-quality, evidence-based care with compassion and integrity.
TELL US A BIT ABOUT YOURSELF. DR. JOSEPH M. BARAK
I was born and raised in the Youngstown, Ohio area, and I was fortunate to complete my podiatric medical training and begin practicing in the community where I grew up. It was incredibly rewarding to care for people in a place that means so much to me. I built a successful podiatry practice there, which continues to thrive with the help of my two associates. While I still travel back periodically, the practice is well-established, allowing me to now spend 75–80%
TRENDS IN MEDICAL TREATMENT AND HEALTHCARE IN SARASOTA AND MANATEE
of my time here. Our Youngstown/ Warren office has been recognized as the top podiatry practice in the region for the past three years and I’m proud of what we’ve built there and humbled by the recognition. My goal is to bring that same level of excellence to the Sarasota area—providing high-quality podiatry, wound care and foot and ankle services. Since 2012, I’ve specialized in wound care through my work with Mercy Health in Youngstown, a leading hospital in the region. I’m experienced in the latest techniques and state-
of-the-art treatments for healing lower-extremity wounds—from the knee down—and I look forward to bringing that expertise to patients here.
TELL US ABOUT YOUR SARASOTA OFFICE. DR. BARAK The office is located at 4157 Clark Road. I’m currently working alongside Dr. Joan Koewler. I recently purchased the practice from Joan and we are working together as colleagues with equal standing. She has built a wonderful team and an outstanding patient base,
many of whom I’ve had the pleasure of meeting over the past couple of months. The consistent praise I hear from patients is a testament to the high standard of care already in place. My role is to build on that and help maintain the quality that patients have come to expect. In addition, I’ll offer some expanded services that might not have previously been available, including more conservative treatment options as well as surgical procedures. I’m excited to provide a broad range of care to better serve our patients’ needs.
SRQ MAGAZINE BRANDED CONTENT PROGRAM | NOVEMBER 2025 | INTERVIEWED AND COMPILED BY BARBIE HEIT
WHAT CORE SERVICES WILL YOU PROVIDE HERE? DR. BARAK I treat just about any issue related to the foot, ankle or lower leg—whether it’s something simple or more complex. My approach is always patient-focused, combining the latest treatments with a commitment to conservative, compassionate care. Some of the most common things I see are bunions and hammertoes.
medications and techniques to help heal wounds that haven’t healed on their own. We also treat things like varicose veins, swelling in the legs and ankles and circulation-related ulcers. Beyond that, I see patients with nerve-related issues like drop foot, or those who’ve lost some of the natural padding in their feet, which can make walking very uncomfortable. We have solutions
“SOME OF THE MOST COMMON THINGS I SEE ARE BUNIONS AND HAMMERTOES. THESE OFTEN REQUIRE SURGERY TO FULLY CORRECT, BUT I ALWAYS TALK THROUGH ALL THE OPTIONS WITH MY PATIENTS AND ONLY RECOMMEND SURGERY WHEN IT’S REALLY NECESSARY. IF SOMETHING IS PAINFUL OR STARTING TO AFFECT YOUR QUALITY OF LIFE, THAT’S WHEN WE WANT TO STEP IN AND DO SOMETHING ABOUT IT.” — Dr. Joseph M. Barak, DPM, ABPM, CWS
These often require surgery to fully correct, but I always talk through all the options with my patients and only recommend surgery when it’s really necessary. If something is painful or starting to a ect your quality of life, that’s when we want to step in and do something about it. Toenail issues—like painful or ingrown nails, or fungus—are also very common. We manage those regularly with everything from routine care to advanced treatments like laser therapy, which has come a long way in recent years. I also treat sports injuries, sprains, strains, fractures—anything from day-to-day pain to more serious injuries. For skin issues like plantar warts, we use modern treatments that are quick, e ective and as painless as possible. Wound care is another big part of what I do, especially for patients with diabetes, circulation problems or nerve damage. I’ve been specializing in wound care since 2012, and I use state-of-the-art dressings,
like fat pad injections and even treatments for excessive sweating using medications like Botox. I always take time with every patient, explain all the options and try conservative treatments fi rst. My goal is to help you feel better and get back to doing what you love, without jumping to surgery unless it’s truly needed.
IF A PATIENT DOES REQUIRE SURGERY, WHERE WOULD THAT SURGERY TAKE PLACE? DR. BARAK We have an outpatient surgery center with Doctors Hospital and I have an active a liation with that hospital. I am also a liated with Sarasota Memorial Hospital. If there is something that needs to be addressed immediately—say a patient is in the hospital and they need me—I am there for them. I can come right to the hospital, and if they need surgical intervention that is immediate, we have both institutions there that can help out.
WHAT WOULD YOU SAY SETS YOU APART FROM OTHER LOCAL PODIATRISTS? DR. BARAK Being new to the area, I can’t speak for every podiatrist around here—I’ve only met a few, and they’ve been great. What I can speak to is how I approach my work. When you’re my patient, you have 100% of me. I care deeply about my patients, not just during treatment, but before and after as well. I personally handle all procedures and follow-ups. If something needs attention or if you have a concern, I’m the one you’ll talk to. I give patients my answering service number, and if you call, I will call you back. Whether it’s in the o ce, at the hospital, nursing home, rehab or assisted living. I’m in the o ce almost every day—even if I’m not seeing patients—just making sure everything runs smoothly and our care stays top-notch. At the end of the day, it comes down to compassionate, personalized care—and full accountability. That’s what I bring.
CAN YOU SPEAK OF ANY ADVANCED TECHNOLOGIES OR TREATMENT METHODS THAT YOU WILL OFFER HERE? DR. BARAK We are planning to have a laser treatment that targets nail fungus, also known as onychomycosis. It’s an issue we see all the time, especially in patients over 45—around 70 to 80 percent of people in that age group deal with some form of toenail fungus. The reason nail fungus is so tough to get rid of comes down to a few things. First, our toes go through constant trauma from walking and daily activity, which makes them more prone to infection. Also, our feet spend most of their time in shoes—dark, moist environments where fungus thrives. And since the toes are the farthest point from the heart, they don’t get the best circulation, which means the body
has a harder time delivering the immune support needed to fight o infection. We don’t just rely on oral or topical medications to combat the problem. We combine them with a state-of-the-art laser therapy that’s been very e ective— studies show it works in about 80 to 90 percent of cases. We’re o ering several other advanced treatments, too. For varicose veins in the legs, ankles or feet, we use an injection that helps shrink and clear the vein—this works best for mild to moderate cases. If you’re struggling with heel pain, especially from plantar fasciitis, we have shockwave therapy that helps reduce pain and promote healing. This can be especially helpful if you feel that sharp pain first thing in the morning or after being on your feet all day. For patients dealing with excessive foot sweating or odor, Botox injections on the soles of the feet can help significantly. We’re also o ering specialized fat fi llers for the bottoms of the feet. These are great if you’ve lost the natural cushioning and are feeling pain from walking or standing. For warts and skin blemishes, we use lasers in surgical settings to remove them. And for patients with wounds that are slow to heal, we o er advanced bioengineered skin grafts right here in the o ce, which can help speed up recovery.
LOOKING AHEAD, WHAT IS YOUR VISION FOR BARAK PODIATRY IN SARASOTA OVER
THE NEXT 1–2 YEARS? My goal is to provide the same level of quality, compassion and dedication to patient care that I brought to my practice in Youngstown, Ohio. I’m proud to be here, and I hope to earn the trust of the Sarasota community by delivering care that people feel confident recommending to their loved ones.
giving coast
HELPING YOUNG PEOPLE SUCCEED
Steve Townsend’s dedication to education, youth development and philanthropy. Barbie Heit
OVER THE YEARS, STEVE TOWNSEND HAS COME TO REALIZE THAT HIS LIFE revolves around his family—and making each of them proud to carry the Townsend name. “I have been blessed to be married to my high school sweetheart, Marge, for almost 53 years. We are proud of our two daughters and, between them, we have four grandchildren ranging in age from seven to 22 years old. It’s our seven-year-old granddaughter who helps keep us young, along with all of the Townsend Scholars at Boys & Girls Clubs of Sarasota and DeSoto Counties, where I also serve as Chair of the organization’s Foundation,” he shares. The Townsends moved to Lakewood Ranch from Connecticut in 2010, initially as snowbirds. Like many who fall in love with the area, they soon became fulltime residents. Steve spent most of his professional career at United Natural Foods, Inc., a company he helped start in 1981. Over the next 25 years, he helped grow it from a startup into a $5 billion public company, serving first as CFO and later as CEO and Chair.
Since retiring in 2006, Townsend has remained deeply involved in the business world through work with three private equity firms that invest in privately held companies. “We have taken two of these businesses public. My role is to build out the management teams of the businesses we own, and I sit on the various Boards. On these Boards, I have served as Chair of the Audit, Compensation and Governance Committees. In addition, I have also served both as Chair and Lead Director of certain Boards,” he explains. “I consider myself to be a serial entrepreneur!”
Growing up with a single mother and juggling work, school and sports, Townsend learned the value of perseverance and hard work early in life. These experiences drive his passion for helping young people succeed. “Education has always been a shared passion for us. My wife and I were the first in our families to attend college. Since 1999, my passion has been to provide scholarships to ‘at-risk’ young people who generally do not expect to go any further than high school. We started by endowing the Townsend Scholarship Fund at Quinebaug Valley Community College in Connecticut. We gave our first scholarship to QVCC in 1999 and now do approximately 27 scholarships each year,” he says.
When the couple relocated to Florida, they hoped to continue their philanthropic efforts. A close friend invited them to the Champions for Children Gala at the Boys & Girls Club, and they were immediately moved by the experience—especially by the young people. Inspired, they scheduled a meeting with Bill Sadlo, President/CEO of the Club, to explore opportunities to get
involved. In 2017, Townsend was invited to join the Foundation Board. The Townsends endowed and awarded their first scholarship in 2018. By 2025, they had awarded 31 twoyear scholarships.
“Through 2025, we have now provided 458 scholarships at QVCC and 118 twoyear scholarships at our Boys & Girls Club. Plus, as part of our continued support for Boys & Girls Club, we also provided Club memberships for four local youth, allowing them to attend a local Club year-round and access all of its programs and services at no cost to their families—a commitment we’re proud to carry forward,” shares Townsend.
The scholarships created in partnership with the Club are administered alongside Take Stock of Sarasota. “The young people we target are ‘at-risk’ youth who generally would not be able to attend a college, community college or trade school. In setting up the scholarships with the Club and Take Stock, we can provide support for these young people from both the Club and the Mentors provided by Take Stock,” he explains. “The Mentors help to keep these young people on track to successfully navigate high school and get prepared for their college or trade school journey.”
Townsend lives by four guiding principles in his daily life that inspire his philanthropic spirit: Pay it Forward; The harder I work, the luckier I get; Failure is going to happen, so when it does, fail fast and learn from it; and Choose Better over Bitter.
His philanthropic work has brought countless meaningful stories into his life. “The key is we want to pay it forward so we can see the impact of our philanthropy each and every day,” he says. “It’s so inspiring to
hear how grateful families are when we are able to provide a scholarship to one or more of their children to attend either a college or trade school. These interactions inspire us to want to provide scholarships to every deserving student! Because we have been doing scholarships for 25 years, we now see how the scholarships have created a career for these young people. We have recipients who have graduated and gone on to careers as nurses, HVAC techs, accountants, social workers, teachers, business owners and we even have two who have become college presidents.”
Townsend believes anyone considering philanthropic involvement should begin by identifying their true passion and aligning their giving with it. “Giving has to be done with a sense of purpose for the giver. For us, it is to provide education opportunities to ‘at-risk’ young people who may not think that getting a post-secondary education is even possible.”
While he is truly honored to even be considered for the Good Hero Award, Townsend emphasizes that recognition is not the motivation behind his giving. Instead, he and his wife are guided by two goals. “First, we hope to inspire others to seek out their life’s passion and to give both their time and money. And second, it’s to bring attention to the good work done by organizations like the Boys & Girls Clubs of Sarasota and DeSoto Counties. With our six main Clubs and five satellite campuses, our Club now serves more than 3,700 Club Members in our community!” SRQ Steve Townsend was honored as a Good Hero by SRQ Magazine in December 2024.
MEDICAL RESOURCE | HONOREES
SARASOTA
BRADENTON
LAKEWOOD RANCH
PALMETTO
NORTH PORT
VENICE
WE ARE INCREDIBLY GRATEFUL to the medical and nursing professionals who are dedicated to supporting the health and wellness of our Greater Sarasota community. The individuals who are being honored in this year's prestigious SRQ TOP DOCTORS | PEER REVIEW program have received the overwhelming support of colleagues in the medical professional communities of Palmetto, Anna Maria Island, Holmes Beach, Bradenton, Lakewood Ranch, Sarasota, Venice and North Port, Florida. The Colorado-based team at DataJoe Research facilitates all aspects of the online peer-voting process and conducting government references. We appreciate the doctors who participated in the program this past summer by sharing their thoughtful nominations—it is their insight that makes it possible for us to provide the readers of SRQ Magazine with this noteworthy guide to the highly-regarded doctors in the region.
METHODOLOGY
DataJoe Research is a software and research company specializing in data collection and verification, and conducts various nominations across the United States on behalf of publishers. To create the “Top Doctors” list, DataJoe Research facilitated an online peer-voting process, also referencing government sources. DataJoe then tallied the votes per category for each doctor to isolate the top nominees in each category. After collecting nominations and additional information, DataJoe checked and confirmed that each published winner had a current, active license status with the state regulatory board. If we were not able to find evidence of a doctor's current, active registration with the state regulatory board, that doctor was excluded from the list. In addition, any doctor who has been disciplined, up to the time-frame of our review process for an infraction by the state regulatory board, was excluded from the list. Finally, DataJoe presented the tallied result to the magazine for its final review and adjustments.
ADDICTION MEDICINE
D'Agostino, Mark MD Behavioral Health PLLC 1343 Main St, Ste 706 Sarasota, FL 34236 203-414-7374 | License: ME144849
ALLERGY IMMUNOLOGY
Alvarez, Alicia A. RISING STAR
First Physicians Group | SMHCS 1901 Floyd St Sarasota, FL 34239 941-366-9222 | License: ME147886
Intercoastal Medical Group 3333 Cattlemen Rd Sarasota, FL 34232-6056
941-342-8892 | License: ME130508
Rascon-Aguilar, Ivan Estuardo Gastroenterology Associates Of Manatee 1886 59th St W Bradenton, FL 34209-4630
941-794-1980 | License: ME93817
Rodriguez, Benjamin First Physicians Group | SMHCS 1852 Hillview St, Ste 301 Sarasota, FL 34239
941-262-0400 | License: ME145951
Sarkar, Souvik Intercoastal Medical Group 3333 Cattlemen Rd Sarasota, FL 34232-6056
941-342-8892 | License: ME155013
Shah, Nihar
Sarasota Memorial Health Care System 1852 Hillview St, Ste 301 Sarasota, FL 34239-3638
941-262-0400 | License: ME136945
Southerland, John Florida Digestive Health Specialists 3325 S Tamiami Trl, Ste 200 Sarasota, FL 34239-5142 941-952-9223 | License: ME85007
Summerlee, Robert Intercoastal Medical Group 11715 Rangeland Pkwy Bradenton, FL 34211-9529 941-538-0092 | License: ME118680
GENERAL SURGERY
Bada, Alvaro M. Intercoastal Medical Group 3333 Cattlemen Rd Sarasota, FL 34232 941-362-8662 | License: ME129936
Briceno, Pedro J.
First Physicians Group | SMHCS 1950 Arlington St. Ste 101 Sarasota, FL 34239-3508 941-917-3400 | License: ME105330
Cordova, Alfredo C. First Physicians Group | SMHCS 1700 S Tamiami Trl Sarasota, FL 34239-3509 941-917-7494 | License: ME129309
Dexter, David Lakewood Ranch Medical Group General Surgery 6310 Health Park Way, Ste 200 Lakewood Ranch, FL 34202-5180 941-254-6767 | License: ME147949
Halbreich, Steven L. First Physicians Group | SMHCS 1950 Arlington St, Ste 310 Sarasota, FL 34239-3513 941-917-6300 | License: ME87228
Mets, Joseph Intercoastal Medical Group 3333 Cattlemen Rd Sarasota, FL 34232-6056
941-341-0042 | License: ME140716
Nora, John D.
First Physicians Group | SMHCS 1950 Arlington St, Ste 310 Sarasota, FL 34239-3513 941-917-6300 | License: ME56312
Novak, Russell W. LEGACY
First Physicians Group | SMHCS 1950 Arlington St, Ste 310 Sarasota, FL 34239-3513
941-917-6300 | License: ME41051
Stevens, Scott
Intercoastal Medical Group 3333 Cattlemen Rd Sarasota, FL 34232-6056
Towsley, Greg A First Physicians Group | SMHCS 1921 Waldemere St, Ste 802 Sarasota, FL 34239-2913
941-917-7888 | License: ME68910
Yelverton, Eden RISING STAR Her Health Gynecology 6600 University Pkwy, Ste 305 Lakewood Ranch, FL 34240
941-324-4966 | License: ME159686
Yenari, Jon Intercoastal Medical Group 3333 Cattlemen Rd Sarasota, FL 34232-6056
941-379-1700 | License: ME87923
ONCOLOGY
Berry, Brian T. Florida Cancer Specialists & Research Institute 3630 Manatee Ave W Bradenton, FL 34205-2557 941-792-1881 | License: ME73368
Dattoli, Michael J. Dattoli Cancer Center & Brachytherapy Research Institute 2803 Fruitville Rd Sarasota, FL 34237-5344
941-957-1221 | License: ME58562
Eakle, Janice F. Florida Cancer Specialists & Research Institute 600 N Cattleman Rd, Ste 200 Sarasota, FL 34232-6422
941-377-9993 | License: ME80481
Guancial, Elizabeth
Florida Cancer Specialists 1970 Golf St Sarasota, FL 34236-6908
941-957-1000 | License: ME135035
Marple, Andrew
Intercoastal Medical Group 5951 Cattleridge Ave Sarasota, FL 34232
941-200-1125 | License: ME150864
Nair, Jayan
Florida Cancer Specialists & Research Institute
1970 Golf St Sarasota, FL 34236-6908
941-957-1000 | License: ME104292
Patel, Anjan J.
Florida Cancer Specialists 1970 Golf St Sarasota, FL 34236-6908
941-957-1000 | License: ME117498
EMILY F. ARSENAULT, MD, FAAD
HONOREE | Medical & Aesthetic Dermatology
SPECIALTIES
| Mohs Skin Cancer Surgery | Weight Loss & Wellness
DR. EMILY ARSENAULT, MD, FAAD, is the founder of Arsenault Dermatology and a board-certified dermatologist with over 25 years of experience. A Florida native, she was accepted into medical school before graduating high school, earning her degree from the University of Miami’s prestigious Honors Program in Medicine. She completed her dermatology training at Boston University before returning home to Florida in 2003. Dr. Arsenault established her practice with a philosophy focusing on accessibility, pediatric care, and preventative skin exams using dermoscopy. She has found her calling building a team of talented professionals who resonate with her treatment philosophy. Today, she continues to innovate in skin health, o ering cutting-edge treatments and compassionate care to patients of all ages.
TELL US ABOUT YOUR PRACTICE. Since 2003, Arsenault Dermatology has grown to seven convenient locations across Bradenton, Lakewood Ranch, and Venice, o ering medical, surgical and aesthetic dermatology services. With a talented team of 22 physicians and providers, including 3 master aesthetics injectors and two fellowship-trained Mohs surgeons, we deliver expert care in skin cancer treatment through our onsite Mohs surgery center and lab. Known for our cutting-edge, compassionate care, we are proud to share that we consistently earn 5-star Google reviews and high patient satisfaction ratings. Whether patients seek preventative skin exams, advanced treatments, or cosmetic enhancements, we combine innovation with a personalized touch to help every individual feel confident in their skin.
HOW DOES YOUR PRACTICE HELP IMPROVE THE LIVES OF YOUR PATIENTS? Prevention is at the heart of our mission at Arsenault Dermatology. We emphasize early detection through routine skin exams and dermoscopy, empowering patients to take a proactive role in their skin health. Our providers take the time to educate patients on sun safety, skin cancer warning signs, and personalized skincare routines tailored to age, lifestyle, and medical history. Through compassionate, one-on-one consultations and community outreach, we help patients understand how daily habits and timely care can prevent long-term issues. This commitment to education not only improves outcomes but has been the foundation of the trust we’ve earned among patients for the past 22 years.
WHAT DIFFERENTIATES YOUR PRACTICE? Mohs surgery is a specialized and highly e ective treatment for skin cancer that removes cancerous tissue with precision, minimizing scarring and preserving healthy skin. At Arsenault Dermatology, our onsite Mohs surgical facility includes a state-of-the-art specimen lab, allowing our fellowship-trained surgeons to process slides quickly and accurately. This ensures optimal results and gives patients peace of mind, knowing their cancer cells have been successfully removed before they leave. We are committed to providing a concierge level experience. From the moment you arrive, a dedicated guide will walk you through every step, answering questions, o ering support, and making sure your care is personalized, attentive, and exceeds expectations.
SPECIALTIES | Face and Body | Plastic Surgery | Awake Procedures
DR. KRISTOPHER HAMWI , a board-certified plastic surgeon, is renowned for his refined expertise in aesthetic procedures. He specializes in enhancing natural beauty through body contouring, facial rejuvenation, and breast surgery. His education spans prestigious institutions including Georgetown University, Indiana University, and Harvard’s Massachusetts General Hospital, capped by a fellowship in aesthetics at Mount Sinai, New York. A Castle Connolly Top Doctor, Dr. Hamwi is celebrated for his dedication to safety and personalized patient care, employing the latest surgical techniques to achieve outstanding results. Based in Florida, his meticulous approach draws patients nationally.
WHAT SETS YOUR PRACTICE APART? At Florida Plastic Surgery and MedSpa, we set ourselves apart with Dr. Kristopher Hamwi's expertise in innovative awake surgeries, including highly precise awake lip suction and awake arm lift procedures. By utilizing local anesthesia, these procedures are performed with minimal discomfort, allowing for quicker recovery and real-time adjustments tailored to each patient’s needs. Our commitment extends beyond surgery, o ering a full spectrum of top-tier medspa treatments for comprehensive rejuvenation. This unique combination of advanced techniques, personalized care, and luxurious setting ensures an exceptional experience and superior outcomes, making our practice a leader in the field.
HOW DOES YOUR PRACTICE HELP IMPROVE THE LIVES OF YOUR PATIENTS? At Florida Plastic Surgery and MedSpa, we set ourselves apart not only through exceptional patient care but also by embracing innovation and comprehensive treatment options. Led by Dr. Kristopher Hamwi, our practice excels in multiple awake surgical options that permit precise, real-time adjustments and shortened recovery periods. We provide a full spectrum of bothsurgical and non-surgical procedures in a state-of-the-art facility equipped with the latest technology. Our expert team is dedicated to patient education, empowering individuals to make informed decisions. Additionally, we ensure meticulous follow-up care, supporting each Patient throughout their transformation journey.
DAVID S. SAX, MD is double board certified in Dermatology and Mohs micrographic surgery, having received an additional year of fellowship training and advanced surgical reconstruction. Utilizing his in-house laboratory, Dr. Sax performs this treatment as a convenient outpatient procedure. Dr. Sax is welcoming new patients and has integrated a comprehensive medical spa, o ering concierge-level service and the latest cosmetic techniques, including numerous laser options, revolutionary body contouring, as well as traditional facial rejuvenation procedures.
TELL US ABOUT YOUR PRACTICE. At University Park Dermatology & Medical Spa, David S. Sax, MD o ers his patients an exceptional combination: extensive dermatological expertise and a dedication to the highest quality, personalized medical and cosmetic patient care. Founded over 20 years ago, Dr. Sax is proud to welcome Heidi K. Anderson, MD at his newest location in Lakewood Ranch, in addition to Leah S. Cohen, MD. “We have a variety of highly successful regimens for improving our patient's most concerning skin issues, from acne to anti-aging." The combined cosmetic and medical services are exemplified in the practice's mission, "The Art of Beauty and Science of Skin Care."
Good, Virginia J. Good Pediatrics 1961 Floyd St, Ste A Sarasota, FL 34239-2931 941-955-7337 | License: ME98981
Keeley, Katherine M. First Physicians Group | SMHCS 8430 Enterprise Cir, Ste 130 Lakewood Ranch, FL 34202-4111 941-366-3000 | License: ME57672 2025
ARUN KHAZANCHI, MD
HONOREE | Gastroenterology
SPECIALTIES | Gastroenterology | Internal Medicine
DR. KHAZANCHI is an exceptional physician who embodies compassion, understanding, brilliance, and a strong work ethic. Throughout his 25-year career, he has made a significant impact by saving and improving the lives of numerous individuals. His commitment to helping others is unwavering, and he consistently goes above and beyond to provide the best care possible. One of Dr. Khazanchi's remarkable qualities is his availability and dedication to his patients. He understands the importance of being there for them in their times of need and ensures that he is always accessible. His patients find solace in his caring nature and appreciate his tireless e orts to address their medical concerns. In addition to his medical expertise, Dr. Khazanchi is a devoted family man. He shares a beautiful and fulfilling life with his wonderful and supportive wife. Furthermore, he takes great pride in his daughter, who is currently pursuing her education at Duke University. Despite the demands of his profession, Dr. Khazanchi prioritizes his family and nurtures their well-being.
TELL US ABOUT YOUR PRACTICE. Dr. Khazanchi's contributions to the medical field have earned him numerous accolades and recognition. Since 2015, he has consistently been nominated as a top doctor in Sarasota and Bradenton, a testament to his out-standing skills and dedication. Despite his impressive achievements, Dr. Khazanchi remains humble and grounded, never losing sight of his primary goal: providing exceptional care to his patients. Dr. Khazanchi's practice is supported by a team of dedicated and skilled healthcare professionals who share his commitment to excellence. From the front desk sta to the nurses, medical assistants and management, the entire team works together to ensure a seamless and e cient patient experience. Their professionalism, compassion, and attention to detail contribute to the overall success of the practice and further distinguish it from others.
HOW DOES YOUR PRACTICE HELP IMPROVE THE LIVES OF YOUR PATIENTS? Dr. Khazanchi's practice has significantly improved the lives of his patients through exceptional medical care and a patient-centered approach. With his deep expertise in gastroenterology, he accurately diagnoses and treats various gastrointestinal conditions, providing relief and healing. His compassionate and understanding demeanor creates a supportive environment where patients feel heard and valued. Through personalized treatment plans and open communication, he empowers patients to actively participate in their healthcare decisions. Dr. Khazanchi's practice not only focuses on physical wellbeing but also addresses the emotional and psychological aspects of patients' lives. By improving their health and overall quality of life, he has made a profound impact on the well-being of his patients.
Landy, Barbara X.
Sarasota Children's Clinic
3920 Bee Ridge Rd, Bldg A Sarasota, FL 34233-1207
941-923-3667 | License: ME112055
Meyer, Ted LEGACY
Meyer Pediatrics 1666 Mound St Sarasota, FL 34236-7716
, where he learned that a tenth of a millimeter can make all the di erence. He then went to medical school and onto oral and maxillofacial surgery at Charity Hospital in New Orleans for six years. This is were he learned to take apart the bony structures of the head and face and put them back together better than before. The training culminated in a year long post-graduate fellowship in cosmetic surgery of the face and body. This is where it all came together. It was at this fellowship, that every day, he along side his mentor performed cosmetic surgery in a private facility. Under this tutelage, he was able to hone his skills performing complex breast, tummy, face, and nasal surgery. This expertise allowed him to come to Sarasota in 2007 and begin practicing at the highest level immediately. Thousands of surgeries completed, five patient choice awards, hundreds of 5-star reviews across multiple platforms, and thousands of thrilled patients. He is a diplomate of both the American Board of Cosmetic Surgery as well as the American Board of Oral and Maxillofacial Surgery. Fellowship director, and American Board of Cosmetic Surgery Board examiner for the past six years. Dr. Sessa publishes scientific papers yearly as a fellowship director.
WHAT SETS YOUR PRACTICE APART?
Sarasota Surgical Arts, the name says it all! This is where surgical excellence, safety, and art collide. Alberico Sessa, MD is an artist. An expert in Cosmetic Surgery. An expert is defined as 10,000 hours performing a task. 16 years and 10,000 procedures completed at his surgical facility—Dr. Sessa considers himselftobeanexpert.It'sallinthetraining.AlbericoSessa,MD, is a perfectionist. The surgery is never completed until it is perfect. The first questions asked at a consultation are to find out exactly what is the patient’s idea of beauty and what they are concerned about. Then the journey begins. Sarasota Surgical Arts provides an array of Cosmetic surgery to help the breast, body, or the face. Some of theprocedures performed: facelift, breast augmentation, tummy tuck, breast lift, breast reduction, liposuction, rhinoplasty, eyelid surgery, Laser skin resurfacing. Non-surgical options are also found at Sarasota Surgical Arts: Venus freeze—a skin-tightening procedure that works. Vanquish is an all-in-one treatment to dissolve fat and tighten skin, both painless and inexpensive. A medi-spa, along with a knowledgeable aesthetician, is also onsite. Skin peels, facials, derma planing, “PRP” facials (Vampire), microneedling, as well as micro-blading for eyebrows are performed. We also have our very own skin care line-DR AL’s RX. All Cosmetic Surgery is performed at his private surgical facility. This facility is certified by the Florida Board of Medicine yearly. The anesthesia is provided by a board certified practitioner with 32 years of experience.
SARASOTA SURGICAL ARTS
4143 Clark Road | Sarasota, FL 34233 941.923.1736 | SarasotaSurgicalArts.com
Florida Urology Specialists | GenesisCare 1 S School Ave, Ste 200 Sarasota, FL 34237-6047
941-309-7000 | License: ME150870
JORDANA HOLLEN, MD
HONOREE Psychiatry
SPECIALTIES
Women’s Health
Mood and Anxiety Disorders
Psychopharmacology
Psychotherapy
Transcranial Magnetic Stimulation
DR. JORDANA HOLLEN is a Board Certified Psychiatrist with extensive training in psychopharmacology, mood and anxiety disorders, women’s health, ADHD, psychotherapy and TMS. Dr. Hollen graduated Phi Beta Kappa from the University of North Carolina at Chapel Hill Honors Program, and she completed her Psychiatry residency training at the University of Florida. She has experience as a medical director and psychiatry instructor for trainees, as well as fourteen years of outpatient psychiatric practice.
WILLIAM L. MEHSERLE,
HONOREE
Orthopaedic Surgery
SPECIALTIES
Minimally Invasive Knee Surgery
Minimally Invasive Hip Surgery
Minimally Invasive Shoulder Surgery
Sports Medicine
Arthroscopy
Adult Reconstruction
MD
WILLIAM L. MEHSERLE, M.D., a Board Certified Orthopaedic Surgeon, graduated from Emory University School of Medicine. An accomplished surgeon and pioneer in the field he has extensive experience with minimally invasive hip, knee and shoulder surgery. The focus of his practice has centered on reducing the post-operative pain and soft tissue trauma that most surgeons create with large routine surgical approaches. Prior to his current tenure, Dr. Mehserle trained orthopaedic surgeons at Brooke Army Medical Center.
ABOUT YOUR PRACTICE. At Bluestone Psychiatry, a physicianfounded and led practice, we feel grateful to provide our patients and their families with a dignified, compassionate behavioral health experience. We partner with our patients to build solid connections and trust. Building upon this trust, we incorporate evidence-based treatments including psychotherapy and medication management, as appropriate. Bluestone Psychiatry encourages our patients to set goals, and more importantly, achieve these goals. We appreciate that everyone is unique, and we strive to tailor our treatment plans to each individual. It is an absolute privilege to build these relationships, and we will always strive to create an environment that facilitates the best treatment outcomes.
WHAT SETS YOUR PRACTICE APART FROM THE OTHERS? Speaking with a caring human being when you call the o ce sets the stage for a personalized orthopedic experience with Dr. Mehserle. Each patient is evaluated and treated exclusively by Dr. Mehserle, who prioritizes non-surgical management for your orthopedic care. Dr. Mehserle believes that successful orthopaedic outcomes, both surgical and non-surgical, are a team e ort, with the patient the most important part of the team. To that end he provides easy to understand individualized information to each patient about their specific orthopaedic situation. Come join your orthopaedic team with Dr. Mehserle and return to the joy of life.
CENTER FOR ORTHOPAEDICS & SPORTS MEDICINE
1525 S. Tamiami Trail | Suite 602 | Venice, FL 34285
941.497.2663 | veniceorthopaedics.com
Bilik, Joseph
Florida Urology Specialists | GenesisCare
1 S School Ave, Ste 200 Sarasota, FL 34237-6047
941-309-7000 | License: ME73513
Carey, Robert I.
First Physicians Group | SMHCS 1921 Waldemere St, Ste 310 Sarasota, FL 34239-2941
941-917-5400 | License: ME90072
Cohen, Louis H.
Intercoastal Medical Group
3333 Cattlemen Rd Sarasota, FL 34232-6056
941-379-1860 | License: ME111892
Kaplon, Daniel
First Physicians Group | SMHCS 1921 Waldemere St, Ste 310 Sarasota, FL 34239-2941
941-917-5400 | License: ME104278
Perry, Matthew J.
Florida Urology Specialists | GenesisCare
1 S School Ave, Ste 200 Sarasota, FL 34237-6047
941-309-7000 | License: ME97146
VASCULAR SURGERY
Edwards, Je rey B.
Sarasota Vascular Specialists
600 N Cattlemen Rd, Ste 220 Sarasota, FL 34232-6422
941-294-5146 | License: ME132518
Gomero-Cure, Wadi S.
First Physicians Group | SMHCS
200 Healthcare Way, Ste 101 North Venice, FL 34275
941-261-2000 | License: ME123960
Hershberger, Richard C.
Sarasota Vascular Specialists
600 N Cattlemen Rd, Ste 220 Sarasota, FL 34232-6422
941-294-5146 | License: ME128434
Lepore Jr., Michael R.
Sarasota Vascular Specialists
600 N Cattlemen Rd, Ste 220 Sarasota, FL 34232-6422
941-294-5146 | License: ME81013
Nair, Deepak G.
Sarasota Vascular Specialists
600 N Cattlemen Rd, Ste 220 Sarasota, FL 34232-6422
941-294-5146 | License: ME99082
Parrack, Inkyong K.
Sarasota Vascular Specialists
600 N Cattlemen Rd, Ste 220 Sarasota, FL 34232-6422
941-294-5146 | License: ME137320
Silverman, Steven H. Legacy
Tampa Bay Surgical Group 1215 S East Ave, Ste 307 Sarasota, FL 34239-2354
941-312-6196 | License: ME50587
MICHELE PRIVETTE, APRN-C
HONOREE
Psychiatry
SPECIALTIES
Depression
Anxiety
ADHD
PTSD
Bi-Polar Disorder
MICHELE PRIVETTE, APRN-C , has become a cornerstone of patient care in the Center of Revitalizing Psychiatry with unwavering dedication, clinical excellence and a compassionate heart. A board-certified Psychiatric Nurse Practitioner with over 15 years of experience, Michele specializes in Depression, Anxiety, and ADHD, delivering high-quality, patient-centered care that empowers individuals and families alike. With improved countless patient outcomes, Michele has also helped shape the next generation of healthcare professionals through mentoring, leadership, and education. Michele Privette, APRN-C is a clinician who exemplifies what it means to lead with knowledge, heal with heart, and serve with purpose.
Suplee, Ryan Intercoastal Medical Group 3333 Cattlemen Rd Sarasota, FL 34232-6056
941-341-0042 | License: ME124998
Wagner, Michael Richard Lakewood Ranch Medical Group 8330 Lakewood Ranch Blvd Bradenton, FL 34202
941-782-2100 | License: OS14515
Wagner, Jason K. Sarasota Vascular Specialists 600 N Cattlemen Rd, Ste 220 Sarasota, FL 34232-6422
941-294-5146 | License: ME139385
Yeaney, Woodrow W. The Vascular Group Of Bradenton 3204 Cortez Road W Bradenton, FL 34207
941-243-3991 | License: ME97295
ABOUT YOUR PRACTICE. At the Center of revitalizing Psychiatry we understand that strong mental health is essential in achieving success in personal and professional lives, and we are dedicated to helping our patients achieve it, so they can enjoy prosperous and joyous lives. We are a state licensed and industry accredited outpatient mental health clinic. Since 2003, our Center has helped thousands of patients with their mental health needs. In recognition of the high quality services provided over the years, we have received multiple awards and recognitions.
WHAT SETS YOUR PRACTICE
APART FROM OTHERS?
The Center of Revitalizing Psychiatry is a local family owned and women owned business, which was started by Dr. Marina Tourkova in 2003. As a family we value hard work, honesty and dedication; and we understand that strong mental health is essential in having success in personal and professional lives. We are dedicated to helping our clients to live fulfi lling and healthy lives. In addition, we work with local organizations and support various community initiatives to promote mental health awareness. We are committed to continue our support and hard work within the mental health community.
CENTER OF REVITALIZING PSYCHIATRY
2033 Wood Street | Suite 220 | Sarasota FL 941.677.3366 | crp@crphelp.com RevitalizingPsychiatry.com
JAMES D. KOTICK,
HONOREE
Plastic and Reconstructive Surgery
SPECIALTIES
Plastic Surgery
Reconstructive Surgery
Hand Surgery
Breast Surgery
Body Contouring
Nerve Reconstruction
MD, MBA
ENVISION PLASTIC SURGERY o ers advanced and minimally invasive plastic, reconstructive, aesthetic, and hand surgery in the Greater Sarasota area. Dr. James Kotick, Board Certified Plastic Surgeon, has advanced training in complex breast reconstruction, nerve, and skin cancer reconstruction gained through his extensive surgical training. Throughout his career he has served as an educator at Harvard, Tufts, UM, and UCF, and is the o cial reconstructive surgeon of Sarasota Polo. Dr. Kotick continues to expand the field through teaching, research, and journal review.
WHAT SETS YOUR PRACTICE APART FROM OTHERS?
At Envision Plastic Surgery, our highest patient experience response is feeling “heard” during the consultation. An individual and personalized treatment plan is created with you. We strive to provide patients with safe, results-driven plastic surgery in the most professional and comfortable environment possible. Our highly trained and empathetic sta provide open and honest communication. We utilize our collective expertise to ensure you achieve your aesthetic goals with an exceptional experience. Our practice also o ers advanced peptide therapy and IV hydration. We are dedicated to helping you achieve results that look natural and beautiful, empower you, and uplift your self-image to the you that you Envision. Welcome to your transformation.
DR. RODRIGUEZ is Board Certified in Nephrology and Internal Medicine. She completed her Nephrology fellowship from the University of Mississippi Medical Center in Jackson, Mississippi. She did her internal medicine residency at Louisiana State University in Lafayette, Louisiana. Dr. Rodriguez is on sta at Sarasota Memorial Hospital, Doctors Hospital of Sarasota and Lakewood Ranch Hospital. Dr. Rodriguez is fluent in English and Spanish.
HOW DOES YOUR PRACTICE HELP IMPROVE THE LIVES OF YOUR PATIENTS? The Nephrology treatment provided to our patients aims to delay progression of renal disease working as a team with our patients. Our practice also provides care and support for patients that require renal replacement therapy, including dialysis.
DR. ALVAREZ is an allergy and immunology specialist who treats adult and pediatric patients for a wide variety of allergic disorders. This includes testing and treatment of environmental, food, medication, and insect allergies. She specializes in advanced allergy and asthma therapies, such as allergen immunotherapy and biologic medications, and the evaluation and treatment of primary immunodeficiency.
DR. BRICENO is a board certified general surgeon who is fellowship trained in multi-organ transplant and has practiced in Sarasota since 2012. His practice objective is to individualize treatment for the patient with as little risk and pain as possible. This objective can include minimally invasive surgery for colon cancer, splenectomy, adrenalectomy, hernia repair, and hepatobiliary surgery.
HIS PRACTICE FOCUS INCLUDES:
• Gastrointestinal Surgery
• Laparoscopic Surgery
FIRST PHYSICIANS GROUP
1950 Arlington Street | Suite 101 | Sarasota FL 34239 p: 941.917.3400 | f: 941.917.4300
rstphysiciansgroup.com/doctors/briceno-pedro-j-md
KENNETH MEREDITH, MD, FACS
HONOREE
Gastrointestinal
Surgical Oncology
SPECIALTIES
Gastrointestinal Oncology
Robotic and Minimally Invasive Surgery
EDUCATION
Medical School: University of Louisville
School of Medicine
Residency: University of Wisconsin
Medical School
Internship: University of Kentucky College of Medicine/A.B. Chandler Medical Center Fellowship: Mo tt Cancer Center
Jellison Cancer Institute Member
DR. MEREDITH serves as Chief of Surgical Oncology at the Brian D. Jellison Cancer Institute, as well as Medical Director for Gastrointestinal Surgical Oncology at Sarasota Memorial Hospital. He has pioneered a number of minimally invasive and robotic techniques for treating gastrointestinal cancers and continues to rank among the highest volume robotic surgeons
JEFFREY SELL, MD, FACS
HONOREE
Cardiac Surgery
SPECIALTIES
Cardiovascular Surgery
Thoracic Surgery
General Surgery
EDUCATION
Medical School: Harvard Medical School
Residency: Brigham and Women's Hospital
Internship: Brigham and Women's Hospital
Fellowship: Boston Children's Hospital
DR. SELL's breadth of experience spans three decades as a highly specialized surgeon, researcher and administrator in private practice, and a leader in hospital and academic settings. As Chief of Cardiovascular Surgery, he helps guide our strong team of cardiologists and surgeons in adopting the latest innovations in cardiovascular and thoracic care.
for esophageal and pancreatic cancer today. In addition to active research, he leads on the safety and e ectiveness of minimally invasive tools and treatments for gastrointestinal cancers. Dr. Meredith trains others surgeons in this complex subspecialty and lectures extensively across the world.
HIS PRACTICE FOCUS INCLUDES:
• Hepatopancreaticobiliary, esophageal, and other GI malignancies
• Robotic and Minimally Invasive Surgery
FIRST PHYSICIANS GROUP
1950 Arlington Street | Suite 101 | Sarasota FL 34239 p: 941.917.3400 | f: 941.917.4300
HIS SPECIALTIES AND PRACTICE FOCUS INCLUDE A FULL RANGE OF CARDIOVASCULAR AND THORACIC CARE, INCLUDING:
• Coronary artery bypass, arrhythmia and valve surgery
• Repair of congenital heart conditions
• Implantation of ventricular assist devices
• Repair of thoracic aortic aneurysms
• Valve replacement and repair
FIRST PHYSICIANS GROUP
1540 South Tamiami Trail | Suite 303, Sarasota FL 34239
p: 941.917.8791 | f: 941.917.8793
rstphysiciansgroup.com/doctors/sell-je rey-md
HONOREE
Cardiovascular Surgery
SPECIALTIES
Cardiothoracic Surgery
Surgical Critical Care
General Surgery
EDUCATION
Medical School: Mercer University School of Medicine
Residency: Memorial Health
University Medical Center
Fellowship: Memorial Health University Medical Center University of Florida Shands Hospital
KRISTIN L. WALKER, MD
DR. WALKER specializes in cardiovascular and aortic surgery including endovascular procedures and surgical treatment of aortic valve disease, coronary artery disease, aneurysms, heart tumors, and pericardial disease.
HONOREE
Plastic Surgery
SPECIALTIES
Plastic Surgery
EDUCATION
Medical School: State University of New York
Residency: Pennsylvania Hospital
Internship: Pennsylvania Hospital
Fellowship: Nassau County Medical Center
HER PRACTICE FOCUS INCLUDES:
• Complex aortic surgery
• Coronary artery bypass surgery (CABG)
• Mitral valve repair and replacement
• Transcatheter aortic valve replacement (TAVR)
• Thoracic/endovascular aortic repair (TEVAR)
• Surgical ablation of atrial fibrillation (MAZE procedure)
FIRST PHYSICIANS GROUP
1540 South Tamiami Trail | Suite 303 | Sarasota FL 34239 p: 941.917.8791 | f: 941.917.8793
DR. YAN is board certified and fellowship trained in Plastic Surgery. He performs a wide variety of complex reconstructive and cosmetic surgical procedures
HIS PRACTICE FOCUS INCLUDES:
• Breast Surgery: Reconstruction, augmentation, reduction, and lifts
• Body contouring: Abdominoplasty, liposuction, arm lifts, and thigh lifts
• Skin cancer removal and reconstruction
• Scar revisions and burn reconstruction
• Facial surgery: eyelid, face lifts, neck lifts and otoplasty
FIRST PHYSICIANS GROUP
5504 Pinebrook Road | Suite 205 | North Venice FL 34275 p: 941.261.0060 | f: 941.2617.0921
rstphysiciansgroup.com/doctors/yan-david-md
JEREMY D. MCCONNELL, MD, FOMA
HONOREE Sleep Medicine
SPECIALTIES
Sleep Medicine
JEREMY D. MCCONNELL, MD, MFOMA is the Chief Executive O cer and Founder of Florida Sleep Specialists and Discover Health Obesity Medicine Clinics in Bradenton and Sarasota, Florida. Dr. McConnell is board certified in family medicine, obesity medicine, and sleep medicine. Dr. McConnell is the recipient of the 2019 Obesity Medicine Association Clinician of the Year award and is a master fellow of the Obesity Medicine Association. In the field of Sleep Medicine, Dr. McConnell is an in-demand speaker and Key Opinion Leader, serving on the advisory boards of leading pharmaceutical companies and device manufacturers.
ABOUT YOUR PRACTICE. Our goal is to provide the highest level of evidence-based care to promote the safety, welfare, and well-being of our patients and to provide specialist support to their physicians. We believe in personal, patient-centered care, in which patients take an active role in their health and health care. We pride ourselves in taking time to explain things so patients can easily understand and comply with their treatment. We have found that the treatment of sleep disorders is particularly gratifying because of the vast improvement in the quality of life that many patients experience.
WHAT SETS YOUR PRACTICE APART? Six highly-trained and qualified healthcare providers solely dedicated to the treatment of sleep disorders. We are at the forefront of research and developing treatment options due to our close collaboration with pharmaceutical companies and device makers. Our practice is uniquely positioned to provide our patients with the best treatment options, the most well-trained providers and caring sta in the region.
FLORIDA SLEEP SPECIALISTS
5717 21st Ave. West | Bradenton, FL 34209 1215 S. East Ave | Suite 301 | Sarasota, FL 34239 941.792.8383 | sleepspecialists.com
HONOREE
Grayscale
CHAD MARRS, MD
MARRS
Ear, Nose and Throat
MARRS
MARRS
MARRS
SPECIALTIES
Inspire
Sinusitis/Sinus Surgery
Salivary Gland & Thyroid Surgery
Ear Infections & Hearing Loss
CHAD MARRS, MD is a board-certified otolaryngologist who specializes in the medical and surgical treatment of adult and pediatric ear, nose, and throat problems. He graduated with distinction with his Bachelor of Arts and medical degree at the University of Missouri–Kansas City School of Medicine in 1997. He then completed a general surgery internship at St. Louis University Health
5310 Clark Road | Suite 102 | Sarasota, FL 34233 941.231.1031 | info@marrsent.net | marrsent.com MARRS
HONOREE
Psychiatry
SPECIALTIES
Psychiatry
Addiction Medicine
MARRS
Sciences Center and an otolaryngology residency at the University of Tennessee–Memphis Health Science Center in 2003. After residency, he practiced as an otolaryngologist in Kansas City before he and his family moved to sunny Sarasota in 2013. Dr. Marrs always aspired to open his own private practice. Family, friends, and patients were thrilled as dreams became reality with the opening of Marrs Ear, Nose and Throat in the summer of 2023. In just a matter of months Dr. Marrs realized his practice had outgrown his new space due to his patient base covering the entire Gulf Coast. He is excited to announce that Marrs Ear, Nose and Throat will be relocating in late 2024 to a beautifully designed o ce at 5310 Clark Rd, Suite 102, conveniently located just west of I-75 at the cross-section of Clark and Honore.
MARRS EAR, NOSE & THROAT
MARK D'AGOSTINO , MD, MS, MSc
DR. D'AGOSTINO is Board Certified in Psychiatry, with a subspecialty in Addiction Medicine. He specializes in medication management and psychotherapy for conditions including depression, anxiety, ADHD, and substance use disorders. His team of behavioral health professionals includes medical, nursing, psychiatric nurse practitioner, and licensed therapists with expertise in depressive and anxiety disorders, as well as EMDR for PTSD. Licensed in multiple states, he sees patients in person or remotely in FL, NC, NY, and CT.
HOW DOES YOUR PRACTICE HELP IMPROVE THE LIVES OF YOUR PATIENTS? Behavioral health and substance use disorders impact every facet of a patient’s life. With this in mind, we collaborate with families and support networks to create a 360-degree treatment plan tailored to each patient’s needs. This often includes both medication management and psychotherapy and may incorporate recovery coaching or other modalities to meet patients where they are. Our practice is rooted in a balanced understanding of biological and psychological factors, and we are dedicated to improving lives with compassionate, evidence based care. Recovery is an active and iterative process. Its impacts can be transformative, and we are here to help.
MD BEHAVIORAL HEALTH, PLLC
1343 Main Street | Suite 706 | Sarasota, FL 34236 203.414.7374 | mdagostino@mdbehavioral.health mdbehavioral.health
Chad Marrs MD
SAMPATH MANICKAM, MD
HONOREE
Rheumatology
SPECIALTIES
Rheumatoid arthritis
Psoriatic arthritis
Osteoporosis
Lupus
DR. MANICKAM studied Biomedical Engineering at the University of Miami. He obtained his MD degree at the University of Miami School of Medicine. He completed his Internal medicine residency at JFK Medical Center. He completed his rheumatology fellowship at Augusta University. He has provided medical care in Sarasota County for the past 6 years. In his spare time, he enjoys spending time with his family and friends. His wife is a Family Medicine Doctor.
J MORGAN O'DONOGHUE
HONOREE
Dermatology
SPECIALTIES
All diseases of the skin, hair, and nails
Mohs Surgery
Laser Treatments
Fillers & Botox
Aesthetician & Skin
Care Boutique
HOW DOES YOUR PRACTICE HELP IMPROVE THE LIVES OF YOUR PATIENTS? Our practice improves the lives of patients in several ways. Our practice is patient-focused. We spend time extensively counseling patients on their conditions. Our priority is to provide quality, safe medical care. Patients are taken care of by our friendly sta . We provide care in an updated facility. We have a full-feature infusion suite. We also have access to an ultrasound machine, and x-ray center. We look at the whole patient. We tailor treatment to the individual patient. Millennium Rheumatology is dedicated to providing high-quality medical care.
MILLENNIUM PHYSICIAN GROUP
SAMPATH MANICKAM , MD
8383 South Tamiami Trail | Suite 115 | Sarasota, FL 34238 941.497.4069 | millenniumphysician.com
, MD
BETTER HEALTHCARE BEGINS IMMEDIATELY UPON YOUR ARRIVAL at O’Donoghue Dermatology. The practice specializes in delivering state-of-the-art dermatologic care with a personalized touch. Celebrating 25 years as a board-certified dermatologist and proud graduate of Georgetown University School of Medicine, Dr. O’Donoghue continues to bring passion and dedication to every aspect of his work. "Our patients are my top priority and I love what I do. We cater to our patients' needs and treat them like family members, not numbers." As a patient, you will have quick access to a real person on the phone, availability for same-day appointments, you will be seen on time, and meet with a provider who listens. With his hands-on approach to medicine, Dr. O'Donoghue and his sta provide high-quality dermatology treatment with a caring, personal touch that sets them apart from the crowd.
CALL TODAY to schedule your skin check or cosmetic consultation!
HONOREE Neurological Surgery
SPECIALTIES
Brain and Spine Surgery
Neurocritical Care
Regenerative Medicine
HUAN (JOHN) WANG, MD
TELL US ABOUT YOUR PRACTICE. At Center for Brain and Spine in Sarasota, Florida, we are proud to provide a multi-modal approach for targeted, individualized patient care. Led by board-certified neurosurgeon, neurocritical care specialists, regenerative specialists, and medical specialists, Center for Brain and Spine Team strives to provide comprehensive and compassionate patient care with application of cutting edge, state-of-the-art neurological surgeries, neuromedical therapies, and regenerative procedures, both in the hospital and in the clinic. We understand that all our patients have di erent needs, challenges, values, and goals in the context of illness. Our creative, patient-centered approaches help our patients overcome challenges and achieve their goals of optimal health and well-being.
HUAN (JOHN) WANG, MD, ASSOCIATE PROFESSOR OF NEUROSURGERY, is a fellowship-trained and board-certified neurosurgeon with specific expertise in cerebro-vascular and skull-base neurosurgery. He also specializes in treatment of complex spinal surgery and complex brain tumors. Dr. Wang was awarded his medical degree at University of Kentucky College of Medicine. He completed his neurological surgery residency in University of Illinois College of Medicine, and subsequently advanced fellowship in neuro-endovascular intervention and skull-base neurosurgery at Brigham and Women's Hospital/Boston Children's Hospital, Harvard Medical School System. He is boardcertified in Neurosurgery, Neurocritical Care, and Regenerative Medicine. In addition to the practice of both brain and spine neurosurgery, Dr. Wang’s professional interests include the treatment of brain aneurysms, skull-base tumors, and regenerative treatment of sports-related neurological injuries as well as spine degenerative disc and joint diseases.
CENTER FOR BRAIN AND SPINE 3534 Fruitville Road, Sarasota, FL 34237 | 941.893.2688 | brainandspinehealth.com
DAVID CHAN, MD
HONOREE
Orthopaedic Surgery
SPECIALTIES
Hand Surgery
Endoscopic Carpel Tunnel Release
Wrist Arthroscopy
DR. CHAN is a fellowship trained, Board Certified Orthopaedic Hand Surgeon. He is a native Floridian, Chinese-American whose immigrant parents have given him the opportunity to pursue his interests in helping those in his community live a better quality of life. His interests include minimally invasive techniques such as endoscopic carpal tunnel release and wrist arthroscopy, as well as treating other common maladies such as hand and wrist arthritis, trigger fingers, Dupuytren’s contractures, tendon ruptures, and cysts.
DEREK CUFF, MD
HONOREE
Orthopaedic Surgery
SPECIALTIES
Shoulder Surgery
Elbow Surgery
DR. CUFF specializes in performing minimally invasive arthroscopic procedures as well as complex shoulder and elbow reconstruction. He utilizes state of the art surgical techniques to treat the full spectrum of shoulder and elbow problems. Dr. Cu graduated Cum Laude from the University of Maryland School of Medicine. He completed his orthopaedic residency in Baltimore, MD at the University of Maryland Medical System, and a portion of his training was also at the Johns Hopkins Hospital. He went on to complete subspecialty fellowship training in shoulder and elbow surgery in Tampa, FL at The Florida Orthopaedic Institute prior to moving to the Sarasota area. On behalf of Newsweek and Statista, Derek J. Cu , MD is being recognized among America's Leading Doctors 2025.
Prior to attending medical school at the University of Florida, Dr. Chan practiced as a Senior Physical Therapist at the University of Miami / Jackson Memorial Medical Center for 5 years. It was there rehabilitating victims of head trauma and spinal cord injured quadriplegics that he learned the importance of hand function for independence and quality of life. He went on to complete a hand surgery fellowship at the prestigious Philadelphia Hand Center / Thomas Je erson University Hospital.
WHAT SETS YOU APART FROM THE OTHERS? We believe the most important aspects to providing quality care are establishing a relationship with our patients, educating them regarding their condition, and then presenting them with the appropriate treatment options. Our practice specializes in the diagnosis and treatment of athletic and degenerative conditions of the musculoskeletal system.
SUNCOAST ORTHOPAEDIC INSTITUTE
3030 Executive Dr | Venice, FL 34292 941.485.1505 | suncoastorthopaedic.com
WHAT SETS YOU APART FROM THE OTHERS? In 2012 Dr. Cu was invited to join the prestigious American Shoulder & Elbow Surgeons (ASES) society. This organization is comprised of the leading national and international orthopaedic surgeons specializing in surgery of the shoulder and elbow. Admission into ASES society is by nomination only and based on sustained academic and research contributions to the field of shoulder and elbow surgery. He is one of a small group of surgeons in the state of Florida to be given this honor, and he is one of the few select surgeons on the Gulf Coast of Florida to achieve Active Member status in this organization. Dr. Cu has a strong interest in clinical and basic science research of the shoulder and elbow. He has published multiple articles in peer reviewed international journals on these topics.
SUNCOAST ORTHOPAEDIC INSTITUTE
3030 Executive Dr | Venice, FL 34292 941.485.1505 | suncoastshoulder-elbow.com
