TownTaster M
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Volume 2 • Issue 3
Photos by Cruz Portrait Design
January 2013
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See page 10 for our feature article: Investing in The Chefs of Tomorrow
Wholesome Choices, Happy Kids… For the Love of Food… w w w.To w nTa s t e r. c o m
SUBSCRIBE TODAY - FREE!
Happy January 2013 Volume 2, Issue 3
New Year From the Editor
Valerie Longo
Publisher
PCI Publishing, LLC
Editor
Valerie Longo 941-932-8884
Web Design
Syd Krawczyk Concept Digital Media
Social Media Lenny Longo
Graphic Design Mara Stork
Contributing Authors
Badass Mom The Three Kitcheeers Larry Woodham Gluten Free by Beverly Tony Dertouzos & Amity Hoffman Cover Design by Cruz Portrait Design
Town Taster and PCI Publishing, LLC does not endorse or warrant any products or services contained herein, unless otherwise expressly noted. The opinions expressed herein are those of the authors. Submitted materials will not be returned. Whole or part of this publication may not be used or duplicated in any way without written permission from PCI Publishing, LLC. Advertising rates and information available from: PCI Publishing, LLC, 1202 Gary Avenue, Suite 13, Ellenton, FL 34222 Phone: 941-548-1908 Town Taster is published monthly. Subscriptions are FREE. To continue receiving Town Taster on a regular basis, visit our website:
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Happy New Year and welcome to another great issue of TownTaster! We hope you have enjoyed all the fun and exciting articles, tips and reader reviews that we have been sending your way. If you have, you will be thrilled to know that this coming year is bringing even more additions, changes and improvements. We are so eager to continue to bring you the most current food happenings and special interest articles. We are brimming with new ideas, fresh articles and intriguing specials, so be sure to keep an eye out. One of our goals from the beginning has been to develop a magazine that reflects our community and the interest of our readers. We love hearing your ideas, comments and suggestions – some of our best articles have come from hand written notes or emails from readers with their thoughts! In this issue, we had the pleasure of working with three local companies who have a mission to cultivate the cooking and eating habits of our youth. Whether you are a parent, grandparent, aunt/ uncle, friend, caregiver, or neighbor of a child (yeah that means YOU) – we all have a commitment and responsibility for the growth and education of our future community leaders. We hope our fun and enlightening articles will open your eyes to the endless culinary possibilities and opportunities that our community has to offer! Let us know what you think. We love hearing from you (email, call, mail, or text – we love it all). We welcome Badass Mom to the TownTaster family as she shares her adventures in motherhood and the life of sustainable food. Known for her blog at www.SarasotaDay.com, she is full of fun and interesting information for our readers! Don’t forget to check out our Taste-ful Events calendar this month for all the latest and greatest food events around town. An iconic feast for your senses… Forks & Corks is back in Sarasota and will have the best of the best in food offerings. For complete details visit FreshOriginals.com/forksandcorks. Another fun tradition – the Manatee County Fair is sure to satisfy your craving for fair food. We look forward to seeing you around town as we taste the goodness that our local culinary masterminds have prepared for us!
Our 5th Ann g n i iver at r b s ele
ary
~ Carmen
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“Love and food are the two greatest things in the world, and I’ve got a love for food.”
Carmen & Kay Rizzo, Owners
Ask about our weekly specials Dishes are fresh & made to order Desserts straight from Italy Full Liquor Martini Bar
Live Entertainment Most Nights
“Absolutely excellent!!! The food, of course, and the ambience, friendly staff. The perfect place to go. We’ll definitely be back.” ~Gloria, TownTaster reader
515 27th St E. Bradenton, FL 34208
Karaoke – Friday 10pm
Tues - Wed: 5:00 pm - 10:00 pm Thu - Fri: 11:00 am - 10:00 pm Sat - Sun: 5:00 pm - 10:00 pm
Wine Dinner – January 28th –
Hosted by a winemaker from Italy. Call for reservations.
(941) 745-1540 carmensitaliancafe.com 3
Ladies Night Out • Jan 22 • 5:00 - 10:00 pm in the Martini Bar
TownTaster M
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Volume 2 • Issue 3
Photos by Cruz Portrait Design
January 2013
See page 8 for our feature article: Investing in The Chefs of Tomorrow
Wholesome Choices, Happy Kids… For the Love of Food… w w w.To w nTa s t e r. c o m
SUBSCRIBE TODAY - FREE!
ON THE COVER
Wholesome Choices, Happy Kids Investing in the Chefs of Tomorrow
IN THIS ISSUE Wholesome Choices, Happy Kids For Kids, By Kids....................6 Nurturing Kids with Goodness.....................7 Investing in The Chefs of Tomorrow........8 Gluten Free by Beverly..........10 Reviewed by You...................12 Sustainable Life......................14 The Three Kitcheneers Keeping Our Kids Healthy While On The Go................16 The Green Winer Does It Matter How Your Wine is Made?...........21 4
JANUARY
TASTE-FUL EVENTS January 3
January 13
Café L’Europe invites you to the unveiling of their new sign and announcement of the logo contest Grand Prize Winners at 11:30 a.m., 431 St. Armand's Circle, Sarasota, FL 34236. Guests who stay for lunch will receive a complimentary glass of wine with the purchase of any regularly priced entrée.
9 AM to 3 PM at Temple Sinai. All the traditional comfort foods and more. Free Admission. Eat in or take out. 4631 S. Lockwood Ridge Road, Sarasota. For more info templesinai-sarasota.org or 941-924-1802.
Café L’Europe Celebrates 40 Years!
January 11
Gourmet Dinner & Wine Pairing
IMG Academy presents a 5 course meal with wine professionally paired for each course. $39.95 per person. Reservations - 941-758-1467. www.imgacademygolfclub.com
January 23
Elvis is in the House!
IMG presents a dinner & show for $29.95. Starting at 5:30pm. Tickets - 941-758-1466. www.imgacademygolfclub.com
Jan 17-27
The Annual Manatee County Fair
Cotton candy, elephant ears, corndogs & more at the annual Manatee County Fair taking place at the Manatee County Fairgrounds, 1303 17th St. W., Palmetto. General admission: $8 for ages 13 and older, $7 for seniors 55 and older, $5 for kids 6-12, free for ages 5 and under. manateecountyfair.com
5th Annual Jewish Food Festival
JAN 24
Cooking Demonstration, “Party Lite Bites”
Hosted at Renaissance on 9th, Thursday, January 24, 5:30pm. Learn how to make a variety of delicious appetizers from start to finish, just in time for Super Bowl Sunday! Guests will enjoy samplings of each dish, a glass of wine and recipe book to take home. Cost is $25 per person. 1816 9th Street West, Bradenton, FL 34205. RSVP by January 21 to 941749-0100.
Jan 25
A Night to Remember
7 - 10pm at Mixon Fruit Farms, 2525 27th St. E. Bradenton. The night is featuring the Masquerade and Jimmy Mazz. Cost is $22 per person or $17 per person for tickets purchased prior to January 17th. Beer, wine and appetizers will be available for purchase. Price includes desserts and coffee from 9-10pm. For more information call 748-5829 x 256.
January 25-28
Forks & Corks 2013
Showcasing the delicious and diverse cuisine of over 50 members of The Sarasota-Manatee Originals, Forks & Corks is a world-class weekend of food, wine and beer. www.freshoriginals.com/forksandcorks
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Gecko’s Grill & Pub
The Best Bar-B-Que Around! FOOTBALL PARTY PACKS
Gecko’s Grill & Pub and TownTaster Magazine would like to congratulate our
WINNER Jim Bendel Hometown: Grand Rapids, MI Current City: Sarasota, FL Favorite TownTaster Column: The Three Kitcheneers Favorite Gecko’s Dish: Grilled Chicken Sandwich with cheddar cheese and bacon Organizations Served: President of Miss Softball Sarasota
“Jim not only serves as the president of MSS, but he also devotes many hours coaching the girls and serving on the board. He spends many very early morning hours preparing the fields, which is really hard work. Jim also uses his own money for food, drinks and parties for his teams. He takes the girls to tournaments and seems to always be there to help whomever needs it. Jim is a great guy .” Nominated by: Pat Oros
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Package I (Me & my friends) Feeds 6 to 8 people One Slab, 20 wings, 2 medium sides, One BBQ Pizza $40.00 Package II (My friends & their friends) Feeds 8 to 10 people One Slab, 25 wings, quart meat balls, quart smokies, One BBQ Pizza $50.00 Package III (The entourage) Feeds 16 to 25 people 2 slabs, 50 wings, small pan meatballs, small pan smokies, Two BBQ Pizza $120.00 Package IV (The tailgate) Feeds 30 to 40 people 4 slabs, 100 wings, small pan meatballs, small pan smokies, Three BBQ Pizza $200.00 Package V (The all day tailgate) Feeds 50 to 60 people 6 slabs, 125 wings, Large pan meatballs, Large pan smokies, Five BBQ Pizza $300.00 Open Tues-Sun • Lunch & Dinner 2620 9th Street West, Bradenton Fl.
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New Mariachi Wednesday
Live Tableside Music from 6:30-8:30 every Wednesday 7
W ho l es o me C ho ices , For the Love of Food… That is what we are all about! There is nothing quite like the feeling of comfort and joy you get while savoring every bite of your favorite meal. What we think is more fulfilling though, is sharing your love of food with a child. When children are young, their food knowledge and habits are molded by influences all around them. From the smallest of patrons who order off a pint-sized menu and order school lunches to those students who are walking the path to success in the food service industry – each of us has a lot of input on these influences come from. Looking around our community, we are thrilled to see that our friends and neighbors are stepping up and committing themselves to making a good impression in the lives of our future leaders. We are excited to bring you a glimpse into some fabulous discoveries we made right in our own backyard!
"For Kids, By Kids" is the new mission and menu that has recently rolled out at Currents restaurant in the Hyatt Sarasota. Gone are the days of mac & cheese, chicken tenders and grilled cheese sandwiches… Kids can now dine with Mom & Dad in the sophisticated yet warm atmosphere of Currents and be proud to order like one of the big kids! Developed for Kids, by Kids, Hyatt’s new menu boasts healthier, fun, fresh items that allow kids to be in the drivers seat when ordering. Menu items like Build your own Whole Wheat Sub, Top Your Own Taco, and even a Natural Grilled Petite Steak. Along with their new everyday kids menu, a special Alice Waters Organic seasonal menu is available promoting seasonal eating. This three course menu let’s kids feel involved and enjoy the same type of meal as Mom & Dad in a three-course format. How cool is that? This gets two thumbs up in our book! Natural Beef Petite Steak
Hyatt’s philosophy is simple and to the point: Food. Thoughtfully Sourced. Carefully Served. This says it all! Chef Leo Gianulis is bringing this mission to a whole new level by seeking out only the best ingredients from local, sustainable and organic farmers. At their recent event “Planting the Seed” at King Family Farm in Bradenton, they brought awareness to children in the community about the importance of where food comes from and the benefits of eating local, seasonal products. With a fabulous spread of tasty kid friendly foods, Chef Leo was thrilled to be able to prepare a menu based on fresh ingredients right out of the garden at King’s Farm. Watching the cooking demonstrations and seeing the change from raw produce to yummy Shelby King and Chefs Leo & Chef Sean try a variety plate ready dishes gave the kids a reason to of peppers right from the King gardens and rave pay attention. Chef Leo put it perfect when he about the incredible flavor. said, “You know good quality fresh produce, when you hardly have to do anything to it to make it taste amazing”. He is right on the money… as Shelby King proved to be true by plucking off a few peppers and cutting them open on the spot for us to enjoy – WOW! The children, who attended this event, took away more than just full bellies! The educational “hay ride” by Ben King took the children on an in depth tour of the farm, including a fishing stop at the pond to catch an all natural, sustainable tilapia. The highlight of the Salad Kabob ride was a visit to the cornfields. We have never seen children devour fresh whole ears of corn so fast… what a difference when they could hand pick right from the fields! There couldn’t be a better teaching tool than this. All of this attention to quality is something that is becoming more and more noticeable in our community and we applaud Chef Leo & Currents for taking that jump. 8
H a p py K id s . . . . . . . . . . . . . . Nurturing Kids
WITH GOOdNESs There is no reason to sacrifice quality, nutrition and taste when it comes to finding wholesome food for kids. Feeding growing children is an important job and we were happy to know that local schools are making the commitment to bringing healthy lunches into the picture. A concern that should be on the minds of everyone in our community (whether parents or not) is educating children on the importance of nutrition. While speaking with Tammy O’Dell, Lunch Program Director at Saint Stephen’s Episcopal School in Bradenton, we learned about the steps being taken to promote awareness of health and nutrition in the school. Children as young as elementary school levels are exposed to the school’s garden and have regular curriculum in the importance of the nutritional values of food. Over the past year, they have begun incorporating a regular lunch menu with choices from a local company called Nutrition Kitchen. Our introduction to them led to a discovery of a small local business who is making big strides in the fight against the sub-standard “norms” that have come to be called school lunches. Owned and operated by Jennifer & Mac deCarle, Nutrition Kitchen’s motto is “WE POWER KIDS” and their mission aligns with parents of school-aged children. Seeing a need in the area of improving school lunch offerings, Jennifer & Mac decided it was time to take matters into their own hands. As parents of a 5 & 10 year old, they were not ok with pizza rolls and boxed macaroni & cheese being considered an acceptable nutritional lunch. The decision was a no-brainer for the couple. Jennifer is a former catering director for Ruth’s Chris Steak House and Mac is an executive chef at The Concession Golf Club in Lakewood Ranch and has had the honor of presenting two dinners at the James Beard House in New York City. Now serving 15 schools from Bradenton to Osprey, meals are homemade and delivered to schools daily. Their monthly menu is ever changing and with more than 20 different meals, there is never a meal repeated during a given month. Their menu is chalked full of amazing choices such as soft chicken tacos, meatloaf, and homemade mac & cheese. All meals come with a vegetable, a fruit and carton of milk and they use seasonal, local and organic ingredients whenever possible. When children are exposed to good food choices each day and see their friends eating the same, they are more likely to continue with these habits and be more willing to branch out and try new things. Unfortunately, for many children a school lunch is the only nutritional meal they will eat during the day and Mac & Jennifer are hoping they can make a difference one step at a time. By giving children choices that are wholesome and fun – they have a chance to learn and grow! The need for change in the diets of our youth is not contested, and we are so very lucky to have pioneers like Jennifer and Mac in our community willing to make a difference in the lives of our children. For them, it is personal and they are amazed at how much they have grown in just 1 year. In fact, they were recently nominated for a Jamie Oliver Food Revolution Award recognizing their dedication to food excellence. For more information, visit their website at www.wepowerkids.com or call 941-928-7619. 9
Wholesome Choices, Happy Kids
Continued
........
Investing in the Chefs of Tomorrow One of the greatest things for a food enthusiasts like us to see are teenagers buzzing around a kitchen happy as can be creating decadent pastries, colorful platters and learning the ropes about all things culinary. You would never know you were stepping into a high school classroom when you set foot in Jacque Allen’s kitchen at Southeast High School. Working like a well-oiled machine, the group of six intern level students in the first period class worked like a team of professionals. They are use to the structure as one of their duties is to host, serve and cook for the Southeast High Staff Café. Learning responsibilities of front house management, service and line order cooking, these students have the opportunity to get hands on experience before setting out into the real world and diving into college majors. Danielle, a senior, tells us that she enjoys learning how to communicate and work as a team with her classmates. Some of the students joined the Culinary Club as freshman and have worked their way through the program, with a clear intention of going to college for a culinary degree. Justin, was excited to report he had been accepted to Johnson & Wales and will be studying baking and food service management. For some, what started off as a hobby has turned into a passion that will propel into a career, while others have a knack for baking and consider it a hobby although they will be taking different career paths. We met Sabrina a few months ago at Mixon’s Culinary Competition where she took first place in the dessert category. While her love of baking shines through, she looks forward to going to school to be a doctor and continuing to cook as a relaxing hobby. She remembers growing up always being in the kitchen with her dad. We watched as she handled herself like a pro in the kitchen, being a supportive mentor to some of the others. Most of the allotted time, Sabrina and Aarien were working well together prepping a plate of kiwis for an upcoming school show. As sophomore, Aarien already has his plans in place as he looks forward to continuing in culinary school and one day opening up a restaurant with his brother, who is a Johnson & Wales graduate as well. Being in the kitchen is certainly a concept that is learned young and cooking with family surely has a strong influence with this group. Samantha, a sophomore, began taking the class as an elective because it looked like fun, but she has learned to love to experiment in the kitchen and often brings her knowledge home to cook for her family. Her interest is in baking, especially pies, as she enjoys being able to improvise and be spontaneous while in the kitchen. The lifelong lessons that are being learned in this kitchen are astounding. Professor Allen has much to be proud of as she is helping to teach valuable skills to our future business owners of our community. Another winner in the Mixon’s Culinary Competition, Luke tells us how his favorite part of the curriculum is the creativity involved. He hopes to one day own his own restaurant and looks forward to the creativity that goes into creating a dynamic menu.
Photos by Cruz Portrait Design
Students of Southeast High School's Culinary Class 10
The group has participated in cooking competitions and contests, but most recently participated in an Iron-style gingerbread house decorating contest at the CYD Gingerbread Festival. While most may not know that there is culinary learning happending right around the corner, we want you to know that in the next few years you will surely become aware of the expertise that was cultivated in this classroom. Keep an eye out for young inspired culinary artists to be showcasing their skills around town!
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This issue of Town Taster is devoted to kids—and one of our readers, who is a mother of a Gluten-Free child, graciously gave us questions she faces regularly regarding the glutenfree lifestyle for children.
How can I make my child feel the same as the others at school when eating gluten-free? My children were not concerned with wanting to be the same as everyone else regarding food because they knew what was healthy food for them. I think they sort of figured that they were better off than those who were eating “all that junk”—as they said. Granted that may have been because they always ate gluten-free along with me. Nevertheless, they never experienced problems with others because of this diet either. Food is an area where strong likes and dislikes may exist so choices made by one person are not usually the subject of discussion by others. I think the days of expecting your children to be blind conformists are passed. We all are different from one another (thank goodness). I believe that today’s children know that. I think your attitude may need readjustment so you don’t transmit to your child that gluten-free is a burden to bear. If parents teach their glutensensitive children that this diet is composed of the most healthy foods they can eat, if they see that the problems they suffered go away with the diet, if it becomes a lifestyle, they will adapt easily in social situations. It doesn’t need to be a big deal.
A lot of new sufferers (and parents) wonder why packaging may say it is gluten-free, but manufactured in a facility that processes wheat’, and whether it is safe to eat? The FDA only requires products to be made with ingredients that are gluten-free to say that they are gluten-free. That means that there always is a threat of cross-contamination from products produced in the same facility—that do contain gluten. It may be small, but it is a chance and, for
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those who are very sensitive, it will call for excluding that food product from their diets. There are companies that require their food product manufacturer to meet certain product-handling specifications and inspections in order to be allowed to put the new GF label on their packaging. Some companies will state that a product is produced in a gluten-free environment, those will always be the safest for the most sensitive.
How do I make my six-year-old feel included at another child's birthday party when there are cake, cookies, and piñatas filled with candies that contain gluten? Most parents I know buy or make gluten-free treats for their child to take with them to parties or other events. I am sure it is never easy for either child or parent to cope with the feelings of being different or left out, but your encouragement and acceptance that it simply is a better choice for the health of your child is going to be a big contributing factor and the less you make an issue of it, the more likely your child will adapt easily. Send enough with your child to share with others, that will reduce the sense of being isolated and give the child a chance to introduce others to their glutenfree foods. Their friends can become familiar with these foods and realize that these treats are very similar to
foods with gluten. Of course, fruits are a popular substitute for other sweets, but my guess is that gluten-free cup cakes and cookies both would be easier, and, make them seem more similar to the other foods served.
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I see that king size candy bars, snack size candy bars, and holiday shaped candy bars have gluten in them—but their regular sizes do not—why is that, and how do I explain to my child she can have one, but not the other? I do not know why the ingredients for a large size candy bar would be any different than a small one of the same brand. The only reason I could possibly think of, would be that there are two different manufacturing facilities making the different sized candy bars and one has their own (different) formula when producing the candy, or, their source for some of the ingredients differs and is not gluten-free. Careful reading of labels is a required life skill for those living glutenfree! Teach your children to be discriminating, it is essential for them to be healthy and soon they will do it automatically.
Some of the tasty kid's toothpastes and fun soaps have gluten in them; how important is it to buy gluten-free soap and toothpaste? That depends on the sensitivity level of each individual. Generally I would say that toothpastes that are not glutenfree certainly should be avoided because inevitably, some will be swallowed, and, nutrients are absorbed into the body right from the mouth. Soap usually is not ingested (where gluten wreaks havoc), and it usually is rinsed off of hands, so you will have to determine whether your child is likely to put soap or soapy hands into their mouths. Try to break the tie between “fun” fads and good health for your children, nothing should seduce children into using products that are unhealthy just because misguided advertising creates great demand for them. Thanks to Jill L. for these questions and I hope our answers make it a little easier for families who must be gluten-free.
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or call
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R E V I E W E D Tell Us What You Think
1114 12th Street West Bradenton, FL 34205 941-201-6647 www.artsandeatsfl.com
A special thanks to this issue's TownTasters
Tony Dertouzos & Amity Hoffman for giving their stamp of approval to Arts & Eats!
About our TownTasters: Age: 36-53 Hometown: Brooklyn, NY & Wichita, KS Current City: Bradenton Favorite Food: Everything
Each month, our TownTaster reviews are completed by loyal readers who want a chance to share their dining experiences. If you would like a chance to be chosen as a TownTaster and enjoy a dinner for two - register on our website TownTaster.com
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APPR OVED
B Y
Y O U Fresh and Healthy Regional Sicilian Food Prepared by Chef Gaetano Cuisine of the Monzu
Breads and Starters • Herbs de Provence Rustic Bread served with Olive Oil and Egyptian Hazelnut Dip • Chef Jim’s Original Flatbreads served with Peppadew Hummus • Green Salad with Watermelon Radish, Golden Beets with Mustard Vinaigrette • Yukon Gold Potato Gaufrette with Parmesan and White Truffle Oil
Soup of the Day • Red lentil soup
Main Dishes • Indian Crepe with Curried Chick Peas, Green Peas, Potatoes and Pineapple Chutney • Falafel served with Pita, Romaine Lettuce, Tomato, Harissa,Tahini and Potatoes Gaufrette • BBQ Pulled Pork Sandwich • Chicken Tagine with Apricots, Carrots, Rice, and Sauce Romesco • Garlic and Goat Cheese Ravioli with Basil Cream Sauce, Parmesan Cheese and Roasted Pine Nuts • Thai Red Curry Shrimp with Green Vegetable and Rice * Beef Stroganoff with Homemade Noodles
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Fudge Cake with Raspberry Sauce Fresh Fruit Crostata with Creme Fraiche Chocolate Almond Truffles Apple Fritters Sorbet
Village of the Arts
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941.201.6647
www.artsandeatsfl.com 15
Sustainable Life
Badass Mom: Keeping it real and sharing the adventures of motherhood. Follow my blog on www.sarasotaday.com and like my page on facebook!
Warm sun, slight breeze, cool metal chair, perfectly selected healthful lunch, biodegradable paper bag filled with produce and all-natural products by your feet… surrounded by people going to and from BadAss Mom yoga class, shopping for their families, grabbing lunch between work, young people with tattoos, dreadlocks, piercings and an eclectic style. You may recognize this setting as our lovely downtown Whole Foods. Green, organic, natural, sustainable… these terms have become culturally mainstream - creating a large group of health savvy, environmentally aware people. We’ve become aware of the many benefits of eating organic produce, staying away from processed, chemical filled foods and consuming naturally raised meats. Some may have even begun recycling, started composting and possibly even added juiced vegetables to their diets! What is the root of these changes? What drives us to spend possibly twice as much on our grocery bill, to replace the convenience of microwave meals with self-prepared meals, to remember to bring our own reusable shopping bags and to actually take time to pay attention to the ingredients on the label? Is it perhaps the new fad, like when a movie star endorses a new diet and it spreads like wildfire? Has a place like Whole Foods actually become the popular place to be seen, the fashionable, even prestigious place to shop? Or is it the desire to return to our roots, to get back to the natural and unaltered form of nutritional quality that our ancestors thrived on? Although the reasons vary for each individual, it seems the majority are sincere and have a legitimate concern for their health and quality of life. To do something as simple as buying groceries with intention and even conviction, this is a beautiful and powerful thing! Yet perhaps there is a depth beyond just changing our grocery store of choice or ordering a soy latte instead of a breve. If we truly wish to transform our lifestyle to support a more sustainable way of being then there are some more steps to be considered. Namely – supporting local organic farmers. Are there even organic farms in the Sarasota area? Will they have the produce I need? Isn’t that more hassle than it’s worth when I can just swing by a mainstream store on my way home from work? We are blessed to have so many quality, local farms to choose from. There are more than I can name, but here are a few local farms to get you started. Check them out!
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Hydro-Taste: A hydroponics farm that has over 150,000 hydroponic plants including strawberries, blueberries, cabbage, corn, and much much more. Check out what else they have to offer online at: www.hydrotaste.com. 7308 Verna Bethany Road, Myakka City, FL
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Jessica’s Organic Farmstand: Whether grown in their fields or imported from other farms, the food sold at Jessica’s is 100% Certified Organic. There are no genetically modified organisms, pesticides, or synthetic fertilizers in their organic produce, and no antibiotics in the dairy sold. The eggs come from Amish raised, grass fed, free range hens.You can find out more about them at: www.jessicasorganicfarm.com 4180 47th Street, Sarasota, Florida.
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Fruitville Grove: A Farm Fresh Family Market that brings you a wide variety of fresh produce. Their citrus grove is non-certified organic. Visit their produce stand for assorted fruits and vegetables. In season they carry lots of local organic produce and are growing many non-certified organic vegetables at the farm; cucumbers, bell peppers, okra, and strawberries and much more. And you can’t turn down some also authentic Amish-made goods! Delicious varieties of cheeses, and wonderful jams. And last but not least, they’re open 7 days a week! Get more details at: www.fruitvillegrove.com 7410 Fruit v ille R d. , Sarasota, Florida
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Worden Farm: Worden Farm is dedicated to producing organic foods of the highest quality, cultivating community connection to the farm, and promoting the viability of the family farm through stewardship and innovation. You can find them at the Sarasota Farmers Market on Saturday mornings too! Check them out at: www.wordenfarm.com 34900 Bermont Road, Punta Gorda, Florida
Hunsader Farms 5500 CR 675, Bradenton, FL 34211 www.hunsaderfarms.com
Farm Market: 941-322-2168 Will they have the produce you need to make that special recipe for dinner? Here is where I’m going to challenge you a little… only in the past 70 years (think back to your grandparents or great grandparents) have we had the convenience of purchasing out of season produce whenever we want it. Before, we thrived off of what the earth gave us in due season. If you truly wish to live an earth-friendly lifestyle and make your “footprint smaller” as they say, then you may want to consider more than just convenience. Consider the impact of regularly supporting local business versus a huge corporation. Consider supporting those that care for and are connected to the very earth that surrounds our community. Taking care of our city, our earth and ourselves isn’t always as simple or as convenient as we would like. So, are you willing to sacrifice some convenience to support your community, are you willing to take action to promote local businesses and farms? Let’s get off our nicely toned yoga pant wearing butts (ugh, I just pictured everyone wearing yoga pants… not a great mental image…) and make some changes, let’s be truly environmentally aware by first starting with our environment!
Homegrown
Fruits & Vegetables Available Daily
Now AvAiLABLe homegrown strawberries, broccoli,cauliflower, lettuce, mustard & collard greens
U-pick Hotline:
941-331-1212 Daily Updates for current picking Birthday Parties • Playground • Petting Zoo
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6th Annual a feast for your senses!
Forks & Corks 2013
Thanks To our sponsors for Their supporT!
FHI
For Details & Tickets at FreshOriginals.com/forksandcorks
save The DaTe January 24Th - 27Th 2014 18
Keeping Our Family Healthy While On The Go As a mom, I have always been able to control what foods come into my home and land onto my children’s plate. But what do you do when you’re not at home, when you’re traveling out of your comfort zone. Sometimes, it’s just impossible to avoid a meal out. I mean how can you avoid that while traveling? Being stuck in an airport with a child who is starving is never fun. How do we manage to juggle schedules and keep our children healthy. Of course we plan ahead, most of the time, but for those times we don’t, we need to teach our children to make healthy choices. Teach them to always make substitutions when ordering. Try the salad or vegetable option instead of the french fries or chips. Hydrate, Hydrate, Hydrate! We can never have too much water, especially when we’re on the go. Try leaner meats like turkey, chicken or fish and remember that fast food doesn’t have to mean fried food. Ask for your portion grilled, baked or broiled. Again, planning ahead is always your best option. Load up on apples, nuts, protein bars, dried fruits and use those BPA FREE containers to store your children’s favorite on-the-go snacks. You will all be so grateful you did.
Flourless Chocolate Cake 4 Eggs 1 tbsp Dagoba Organic Chocolate Cacao Powder 1 tbsp Organic Peanut Butter 6 large semi-sweet Chocolate Squares 1 tbsp Organic Almond Milk (Vanilla Flavor) 1 15oz Organic Garbanzo Beans 3/4 cup Organic Turbinado Raw Cane Sugar pinch of sea salt Heat oven to 350. Grease a 9 inch round cake pan. Set aside. On the stove top, in a small pot, combine the chocolate squares and almond milk. Melt on low heat. Stirring often. Once melted, remove from heat and set aside. In a food processor or blender, combine garbanzo beans, eggs, cacao powder, peanut butter, sugar and salt. Blend until smooth. Add the melted chocolate and blend. Add the mixture to the greased cake pan and bake for 40 minutes.
We wanted to share one of our favorite go-to-snacks (or stay at home snacks) with you. A little trickery never hurt anyone, has it. We love making this decadent flourless cake recipe and turning them into bite size brownies. The children love them and have no idea they are packed with protein from garbanzo beans!
Check out www.ThreeKitcheneers.com for recipes, articles and webisodes. All food, all the time.
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K R O W E H WE DO T n u F e Th l l You Have A
Planning a Super Bowl Party? Publix Event Planning Team will help you put together the perfect spread. Meat & cheese trays, sandwich & wrap platters, seafood platters and so much more. They can do it. Stop by the event planning desk with your ideas or let them help you transform your Super Bowl Party into a feast. You focus on the guest list and fun – Publix Event Planning Team has you covered! From Sushi to Pizza there is something for everyone at the January Publix Aprons Cooking classes. Warm up your soul with a hearty bowl of soup and find the perfect comfort foods for entertaining on a cool crisp night. Take a look at the line up of classes that will turn any date night or social gathering into a fun filled and educational event! Couples Cooking: Thai for Two (H).................................................................................................Jan 1 New Year’s Resolution Cooking (H)......................................................................................... Jan 2, 19 Soup for the Winter Soul (H)...................................................................................................... Jan 3, 19 Sushi 101 (H).....................................................................................................................................Jan 4, 22 Going with the Grain (H)....................................................................................................................Jan 5 Bowl Season (H)....................................................................................................................... Jan 7, 23, 26 Dim Sum a Yum Yum (H)....................................................................................................................Jan 8 The Queen of Tarts (H)........................................................................................................................Jan 9 This is Vegetarian? (H).................................................................................................................Jan 10, 30 Basic Knife Skills (H)............................................................................................................................Jan 11 Pizza Pizzazz (H)..................................................................................................................................Jan 12 Warming Winter Wine & Dine (D)..................................................................................................Jan 12 The Basics of Culinary (H) - 6 part series.............................................Jan 14, 21, 28, Feb 4, 11, 18 Indian Home Cooking (H)................................................................................................................Jan 15 One Pot Wonder (H)...........................................................................................................................Jan 16 French Bistro Dinner (D)...................................................................................................................Jan 18 Got Shrimp? (D)................................................................................................................................... Jan 24 Wine & Dine in Spain (D).................................................................................................................. Jan 25 Simply Succulent................................................................................................................................ Jan 26 Taco Loco.............................................................................................................................................. Jan 29 International Soup Kitchen (H).......................................................................................................Jan 31 Call or stop by for times and cost and to reserve your seat today. (D) Demonstration • (H) Hands On
For help planning your party – call the Apron’s Event Planning team at 20
941.358.7781
Does it Matter “How” Your Wine is Made? When standing before a huge selection of wine at our local beverage center, what motivates our final wine selection? For each of us, the motivating factors are loaded with commonalities. A few of the most common reasons for buying a bottle of wine are…‘Price, Fancy & Colorful Labels, Color of the Wine, Clarity of the Wine, Saw it Advertised on TV”. Of course, “NONE” of these are valid reasons for buying a bottle of wine. Yet, every day, we give our hard-earned money to wealthy wine barons based upon these criteria. Just maybe, we need to consider some really important factors! Just maybe, we need to consider “HOW” our bottle of wine was made! Of course, most factory wineries are a little vague on the “How’s”. However, we can pick up a few important hints about the ‘How’s’ by looking closely at the wine label. To begin, we should consider these four words on a wine label as the ‘Holy Grail Rule’ of wine making….”GROWN, PRODUCED, VINTED and BOTTLED”!
These four words state that the winery that created this bottle of wine does… “Everything”! There’s a great probability that this bottle of wine was created with a huge amount of passion and love. It was made to be the best that it could be! After all, they have grown ‘ALL’ of the grapes or fruits that go into making their wine. They have invested in farmland and provided jobs and employment in their community. Most probably, they are a family farm. So, the first step in selecting your bottle of wine is to compare it with the “Holy Grail Rule”. By the way, every winery is required (by law) to give you these facts on their label. The second important criteria that you want to use in selecting your bottle of wine is to determine if it is… “Unfiltered”.
No matter where an ‘Unfiltered Wine’ is created, they will always tell you, on their label, that their wine is ‘Unfiltered’. They are pleased and proud to let you know that it was made to be the very best that it could be. Usually, the word ‘Unfiltered’ is prominently displayed of the front label. If a winery makes a ‘Filtered Wine’ they will ‘NEVER’ tell you on their label. By the way, the law says that they are NOT required to tell you…and they Don’t! The third important criteria to use in selecting your wine is to verify that your wine was made from ‘Whole Fresh Fruits’ that were grown in the U.S.A. Admittedly, this is not going to be as easy as looking at a wine label. One way that you can tell that your wine was made from ‘whole fresh fruit’ is to look for the word…’Natural’ on the wine label.
Per the Feds (BATF) the only way that a winery can use the word “Natural” is if the wine is made from ‘100% Whole Fresh Fruit’. However, you may have to email or call the winery directly. Since most factory wineries are not committed to growing anything, they are mostly using juices imported from off-site sources. Many are importing juices from other countries that fall far short of our U.S.A. agricultural standards. Lest we forget, America has the “Highest” agricultural standards in the world and were designed to protect our health. Lastly, don’t be swayed by the words “Mixed & Blended, Clarity, Consistent Color or Hints & Notes”. They have no positive impact upon the quality of your wine. Most are used by wineries that ‘filter’ our wines. Hopefully, this handful of wine facts will make your wine selection a little easier. So, until next time…”Salute and Happy Days”!
(This ‘Green Winer’ wine Blog is created by me, Larry Woodham. The views and statements contained herein are exclusively mine. They DO Not necessarily reflect the views of TownTaster magazine. If you have any comments or questions on this Blog or suggestions for future Blogs, please email me at BunkerHillVine@aol.com.
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Carmen's Italian Cafe
Now Open! 8215 Tourist Center Dr. • Bradenton • 359-1234 (Just off Cooper Creek Boulevard, next to World Of Beers)
515 27th St. E. Bradenton, FL 34208 941.745.1540 www.carmensitaliancafe.com
Pita’s/Gyros Fresh Salads Overstuffed Wraps And Much More... 100% Fruit Smoothies Coupon Required
Coupon Required
Coupon Required
Upgrade To A
Chicken Pita
Any 2 Pitas
Combo Meal
FREE FREE
With purchase of pita, salad or wrap. Reg. $1.95
Not valid with any other offer One coupon per customer, per visit. EXPIRES 01/31/13
With purchase of Chicken Pita, & 2 drinks at Reg. price.
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Ceviche Tapas Bar & Restaurant 1216 1st Street Sarasota, FL 34236 941.952.1036 www.ceviche.com
$ 99 Just
Reg. $11.99 You Save $2.00
Excludes mega pitas.
Not valid with any other offer One coupon per customer, per visit.
Not valid with any other offer One coupon per customer, per visit.
EXPIRES 01/31/13
EXPIRES 01/31/13
El Sombrero 1330 US Hwy 301 N. Palmetto, FL 34221 941.723.4300 www.elsombrero941.com
Dining in
The New Year
IMG Academy
Weekly Events Open to the Public
Wednesday’s - Buy One Get One Meals Saturday’s - 2 for $29 Wine & Dine (Includes glass of wine with meal) Friday & Saturday - 2 for 1 Happy Hour 5-7PM
4350 El Conquistador Pkwy Bradenton, FL 34210 941-758-1467 imgacademygolfclub.com
Friday, January 11 Gourmet Wine Pairing
$39.95 per person
5 course meal with wine professionally paired for each course
Saturday, January 19 Vegas Casino Night
$19.95 per person
The Master Cabinet Maker, Inc.
Master Cabinet Maker 941.723.0278 www.themastercabinetmaker.com
Featuring a tribute to Frank Sinatra
Minto Communities
Wednesday, January 23 Elvis is in The House! Dinner & Show
12300 Manatee Ave. W. Bradenton, FL 34209 888.347.1837 www.mintofla.com
$29.95 per person Starting at 5:30pm. Tickets - 941-758-1466
Mr. Cheesecake & More 4350 El Conquistador Pkwy, Bradenton, FL 34210 941-758-1467 • imgacademygolfclub.com Now you can get weekly specials just for TownTaster readers sent right to your phone!! Just text – LOVEFOOD to 72727 to start getting updates.*
BONUS:
Each week we will select a random number from those who sign up to receive a FREE gift certificate to a local restaurant! What are you waiting for?! * Up to 2 texts sent weekly. Msg & Data Rates may apply. For help, text HELP or to cancel, text STOP to 72727. See our website for privacy policy.
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1128 30th Ave. W. Mr. Cheesecake Bradenton, FL 34205 941-747-5955 & More www.mrcheesecakeinc.com
Pita's Republic Any 2 Pitas for $9.99 mention TownTaster
8215 Tourist Center Dr. Sarasota, FL 34201 941.359.1234 www.pitas-republic.com
Riverhouse Reef & Grill 995 Riverside Drive Palmetto, Fl 34222 941.729.0616 www.riverhousereef.com
Mr. Cheesecake & More Where Elegant Meets Delicious!
Cheesecake Wedding Cakes Layered Cakes of Cheesecake/Cake Specialty Cakes • Groom’s Cake • Mini Dessert Trays Cannolies • Cream Puffs • Eclairs • and More!
941-747-5955
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www.mrcheesecakeinc.com www.facebook.com/mrcheesecakeandmore 1128 30th Ave. West, Bradenton, FL 34205
Bring This Ad In For $5 off a purchase of $20 or more!
Creating delicious memories for over 20 years
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