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TownTaster M

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May/June 2013

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Volume 2 • Issue 7

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Page 10

Page 12

RECIPE BOX Page 9

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TEXT

"LOVEFOOD"

w w w.To w nTa s t e r. c o m

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Red, White & Blue:

Dishing up America's Favorite Meals May/June 2013 Volume 2, Issue 7 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 Gluten Free by Beverly The Three Kitcheneers The Saucy Sicilian Sheila Reed Larry Woodham Tina & Doug Woulf

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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From the Editor

As we say farewell to our “snowbird” Valerie Longo readers, who are in search for cooler weather for the summer, we welcome the many visitors who may be picking up TownTaster for the first time. We hope you find this issue enjoyable. It is our goal to bring you the dish on our area’s food scene. We are the go-to publication for all things food – events, reviews, special interest articles and more! As the weather gets warmer, the smell of barbecues being fired up gets our taste buds tingling. A smile creeps across my face at the thought of all the comfort foods that will accompany the many cookouts filling the calendar the next few months. First and foremost, we look forward to celebrating a weekend of red, white & blue. We are dedicating this issue to the celebration of Memorial Day. We are all touched personally in some way or another and our community supports the dedication of our troops and their sacrifice for our great nation. In their honor, we salute those who have served and are serving in our armed forces. We hope you have been enjoying our weekly radio programs coming to you every Friday at 12 noon on 1490WWPR. We recently talked to Meals on Wheels, The Three Kitcheneers and El Sombrero. If you missed the shows, you can hear the replays at Towntaster.com/towntaster-radio. We congratulate last month’s survey winners - Nancy H. from Bradenton and Valarie Q. from Sarasota. They each received local dining gift certificates. As you read through the recipe section in this issue, think about you favorite summer dishes. If you have a “summer friendly” recipe you would like to submit – please send an email to Valerie@towntaster.com or mail to PO Box 161, Ellenton, FL 34222. The recipes chosen from entries received will be printed in the next issue and the authors will receive gift certificates to enjoy. Thanks for being the best part of our magazine. We are happy to be a part of your funfilled food experiences!

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Our 5th Ann g n i iver at r b s ele

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~ Carmen

C

“Love and food are the two greatest things in the world, and I’ve got a love for food.”

Carmen & Kay Rizzo, Owners

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515 27th St E. Bradenton, FL 34208

Live Entertainment Most Nights

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

Open Mothers Day May 12 and Fathers Day June 16 at Noon!

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Winner: First Place Reader's Choice 2012-13 for New Restaurant


MAY/JUNE  May 8, 15, 22, 29, June 5 Table to Farm Dinner

ON THE COVER

America's Favorite Meals

IN THIS ISSUE

May 9

The Three Kitcheneers Rich Food, Poor Food............... 6

At Renaissance on 9th (1816 9th St. W., Bradenton) from 5:30-7:30pm. Grab your girlfriends and join us for Happy Hour at our “Beauty and Boutique” Night! While enjoying delicious small plate appetizers and drinks, guests can browse merchandise from local merchants and view beauty demonstrations from professional stylists. Call 941-749-0100 for details.

Love to Eat & Eat to Live Variety..................................... 8 Recipe Box............................... 9 Gluten Free by Beverly BBQ Survival Guide................. 12 The Master Cabinet Maker.... 14 The Green Winer Recycled Wine Bottles............ 17 Reviewed by You MADE.................................... 18 Sage Bicuit Café.................... 21 The Saucy Sicilian Pate Delle Due Sicilie.............. 22

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At King Family Farm in Bradenton from 5:30-8:30. An unforgettable dining experience. Brining the table to the farm, come gather in the fields and get to know your farmer! Includes welcome beverage & starter, tour of the farm, live music, 3 course meal along with table staples. BYOB. Price: $65/person & $100 for two. Tax and Tip included. MC & Visa Accepted. Reservations are required. 941-779-9801.

Girls Night Out

May 10

Ortygia Dinner Come and experience a funky, fabulous, and fun evening at Ortygia! Four course meal with entertainment by Rebecca Bird & Mark Sky. $1 Drink specials. Limited Seating. Call 941-741-8646 for reservations.

May 12

Mother’s Day Brunch

At Riverhouse Reef & Grill from 10am to 3pm. $24 for adults. $12 for kids 12 and under. Featuring a large upscale brunch buffet including a carving station and omelet station. Reservations recommended. www.riverhousereefandgrill.com. 941-729-0616.

May 18

Chef's Cooking For Kids

The “Top Chef” culinary extravaganza will feature 20 top local chefs who will showcase their culinary specialties as well as cocktails, music, silent auction and camaraderie benefitting a great cause, one-toone mentoring programs for the children of Manatee County. IMG Academies Golf and Country Club at El Conquistador in Bradenton 6-9pm. $60pp. Ages 21+. For reservations contact Meredith Garofalo at 941-7467000, mgarofalo@bbbssun.org.


TASTE-FUL EVENTS May 22

Rich Food, Poor Food

At The HuB, 1680 Fruitville Rd, Sarasota, FL 34236 from 5:30-8:30pm. Come be part of the Rich Food Revolution. Come and meet Sarasota residents Certified Nutritionist Mira Calton and Dr. Jayson Calton, authors of the bestselling book Rich Food, Poor Food. For more details see page 7.

May 25

June 19

Harry’s Continental Kitchens’ Summer Solstice Soirée

Taste a variety of wines from around the world, indulge in creative cocktails, exotic beers and enjoy fabulous food stations from Harry’s. Admission is $25 with proceeds benefiting the Anna Maria Island Community Center. Please call 941.383.0777 or visit www.harryskitchen.com for more information.

Bridal Happy Hour

Publix Aprons Event Planners present a Bridal Happy Hour showcasing local vendors for event planning, cakes, candies, DJs and catering! Raffles, giveaways, contests and more. University Walk Publix from 2-5pm. Call 941-358-7781 for more details.

May 26

Summer Luau and Pig Roast

At Pier 22 Restaurant from 5-10pm. Featuring live tropical music, a limbo contest, fire dancers and a Pig Roast. The cost to attend is $24.95 for adults and $14.95 for children under 12. Tax, gratuity and beverages not included. Seating is limited. Reservations are required and can be made by calling 941.748.8087. Full Dinner menu is also available.

June 1

Open House Wine Tasting

At Michael's Wine Cellar in Sarasota 1:00p to 4:00p Taste more than 60 international wines, including many of the best values from Michael's Wine Cellar. Stroll from station to station tasting reds, whites, rosés and sparklings, while talking with visiting wine specialists. $10 at the door, or free to Gulf Coast Connoisseur Club members.

June 6

White Out Hunger

At a private home on Palma Sola Bay, Bradenton from 6pm-9pm. Wear your whites and show support for The Food Bank of Manatee. Cocktails and heavy hors d’oeuvres are provided at this white-hot event you won’t want to miss. Tickets are $100 per person. Call 749-0100 for details 5


RICH FOOD, POOR FOOD Jayson Calton, Ph.D. holds a doctorate in nutrition and has completed postdoctoral continuing medical education at Harvard Medical School and Yale School of Medicine. For over twenty-years, Jayson has treated thousands of international clients with his unique and holistic approach to nutritional well-being. Mira Calton, CN is a licensed Certified Nutritionist, fitness chef, and integrative health specialist specializing in a sensible, drug-free, micronutrient-based approach to weight loss and disease prevention. The two worked together to create a drug-free, micronutrient based program, which not only completely reversed Mira's advanced osteoporosis, but also inspired them both to make the study of micronutrient deficiency the focus of their lives. In 2005, the Caltons were married and set sail on an unconventional honeymoon, a 100-country, 7-continent, 6-year global expedition they called

"The Calton Project." Their goal was to observe people from vastly different regions in remote, semi-remote, and urban settings, to discover how specific dietary patterns and lifestyle choices effected the development of modern disease. From camel treks thru the Sahara to visit troglodyte dwellings in Tunisia to five-hour canoe rides deep into the Amazon jungle to study the remote tribes surviving there, the Caltons have ventured farther and longer than they could have ever imagined. The result is a unique global perspective on nutrition, a new understanding about diet as a whole, which has brought them to where they are today. The Caltons are among the world's leading experts on the topics of weight management, lifestyle medicine and micronutrient deficiency. Their high success rate working with adults and children to achieve sustainable weight loss and reverse health and disease conditions has made their consultancy highly sought after by celebrities, athletes and top corporate executives around the world. It is their belief that becoming micronutrient sufficient is the first step towards preventing and reversing many of today's most prevalent health conditions and diseases. In addition they write, Optimal Life, their blog which will cover a variety of nutritional and health related topics including diet, supplementation, weight loss, fitness, and wellness travel. Through their unique charismatic personalities and relatable qualities, the Caltons prove that two are better than one. As a couple, they bring amazing energy, personal experience, passion and knowledge to an important subject that people are just beginning to buzz about - the overwhelming health benefits of a micronutrient sufficient lifestyle. Come and meet the Calton's on May 22nd at the HuB located at 1680 Fruitville Rd, Sarasota, FL 34236. They will be signing books and telling their story as you enjoy healthy bites and more! To RSVP to this amazing event visit hubsrq.com, my events, Rich Food Poor Food and reserve your spot today.

Check out www.ThreeKitcheneers.com for recipes, articles and webisodes. All food, all the time.

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Love to Eat & Eat to Live It’s Not a Diet, It’s Math By Lenny Longo

VARIETY We talked about finding what works for YOU and letting that guide you through your weight loss journey. One thing that was a key factor for me in being able to stick to the changes was VARIETY! I have always loved food, but it was a different kind of “food” - perhaps I shouldn’t even call it real food! After about a month of refraining from processed white breads and fast food I noticed I was trying different things. The old adage of “variety is the spice of life” became actualized to me with regards to food. I really started to like a new variety of foods that I wasn’t accustomed to and would have never touched before. I was eating vegetables--and I liked it!? This was truly crazy to me, almost surreal. I grew up never eating vegetables and now I like peppers, onions, carrots, tomatoes and more... I even started eating fish – old Lenny didn't eat anything unless it had four legs! Now our freezer is filled with poultry and fish. Spices? I am a spice fiend now, hot spicy and super seasoned is how I like most dishes. Before, I only liked ONE flavor and that was cheese--that’s a flavor right? It happened slowly – trying new recipes that took me outside my comfort zone. My tastes were changing and I didn’t even know it. For me, the variety of the foods kept me motivated and prevented me from getting bored with my daily menus.

Lenny before

Lenny after

opposite… It tasted bland to me as it had no spices or a variety of flavors in it--it was just one flavor--cheese. I now seek out spicy dishes, fish dishes and unique combinations of flavors that I would have previously skipped right over on the menu. It takes some getting use to, but open your spice cabinet and take a look. You may find some motivation in there!

The proof was when I went to my favorite chain restaurant for the first time after the weight loss and I ordered my all-time favorite, an alfredo pasta dish. I was anticipating I would fall back in LOVE with it and I was afraid it was going to make the other foods I was eating less desirable. However, it was the Lenny Longo is now entering his fifth year of maintaining 120+LBS of weight loss. The articles written in TownTaster Magazine are his story, which will contain lessons learned with tips, advice and/or answers to questions people have asked him. Lenny has no formal training in any health field and what works for one person may not work for another. Please be sure to consult your physician, before making changes to your regimen.

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RECIPE BOX

s. ipe c e der re r a o e r m and add s o e e t se orit mis n v o o a r f p p res We our line y . f e s o n v a i r e w u g r e id a fe gs llin rge m n a i u i m t F ys e. o B er fr g! elm sid ey lwa m n h a n a i k e " m r w r s r e u u re ver cho rge ath ns ea aT u g u e our w e no f b v y v a d t a e e a r s a h d s a h e a ak th om We pre we cky eh sh . Th a "f us a i v – m e o f i … b a d s y o o l m t h e e g ie il s g sid We nex ser we ear sw rin r th e f r " e b l o e e u p p r d i y per o e a iv to n c a t y h – e L a s s d r t i s t y o a on So ol tha vor asy ght at t hit eh e a issi u E e s h a o e v , t m t s e & t th a ha sub The ur i ll b eet oE a ll to fi o ! t w w e y p d e s v se – and a ll ala it u s y. W g S t "Lo a r the o h u t e c r n d t o u id s i ll p it a old ibb swi ho he w e t t R n e i v i t dea i r i e a w a s m g o l i h e h f t los th ap et nt .. xt ou i a id – . p p e t p i y a t i s e c n u r a e t k t or e re af are col ). K hou pic han be , bu e t s i e t T u g t ' i ho o h o ! t n w t t e y b w ri p o Q p y b d e j Don p a u n a BB on w to ur g" a nge ed ery our eo sa ect ' a n f k v y t n i r s e h a o e c y a th h d tell ap tisf ve me -w ts – a a s o u s i s d s h o e " a y d e ce g gu S al ,w (an ure rin sau o o s e t b s s n a e f o o b t lea ?I Pot oni nd op ked yet A t nd s . a e g A o er t. lin ! are ag fec t u i roo re h ter o a d e s y v a e i e T w g you wn tim nd s– o t a n T Are x o e ti ere it in d, n ges eh d n g p n i A u u s rec g… u fo w n i o e y n – a com ipe up c e k r ic –p the r o sf ask

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Grandma’s Spicy Tomato-Onion Sauce Submitted by Joan Hildebrandt 2 medium onions, sliced thin (1 cup) 1 large clove garlic, crushed 2 tablespoons margarine 2 tablespoons packed brown sugar 1 teaspoon chili powder ½ cup catsup 2 teaspoon lemon juice 6 or 8 frankfurters, cooked 6 or 8 frankfurter rolls, lightly toasted In small skillet sauté onions and garlic in margarine until tender. Stir in brown sugar, chili powder, catsup and lemon juice; cook and stir until hot. Place frankfurters in rolls and spoon on sauce. Makes 3 or 4 servings.

Italian Potato Salad Submitted by Robert Peters 2 ½ pounds potatoes, unpeeled and quartered 6 tablespoons olive oil (preferably extra-virgin) ¼ cup fresh lemon juice 2 tablespoons drained capers 1 tablespoon chopped fresh rosemary 1 ½ teaspoons minced garlic 8 tablespoons sliced green onions Cook potatos in pot of boiling salted water until just tender. Drain. Cool potatoes slightly. Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper. Place potatoes in a bowl. Sprinkle with salt and pepper. Sprinkle green onions over, then drizzle with dressing and toss. Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.

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Not-Your-Typical Turkey Burgers Submitted by Lenny Longo 1 ½ pounds ground turkey (do not turkey breast - which makes dry burgers) 2 tablespoons seasoned bread crumbs 2 tablespoons dried minced onion 1 egg whites, lightly beaten 2 teaspoons dried parsley 1 clove garlic, peeled and minced ½ teaspoon salt 1 /8 teaspoon ground black pepper In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 6 patties. Cook the patties in on grill over low heat for approximately 10 minutes, turn, and another 7 minutes on second side. Internal temperature should be 180° degrees F (85° degrees C).

Jello Ribbon Salad Submitted by Jean Hall 4 small (3 oz.) packages of Jello (2 Strawberry & 2 Berry Blue – or similar) 2 cups milk 1 cup sugar 2 packets of unflavored gelatin (dissolved in ½ cup cold water) 2 cups sour cream 2T vanilla Lightly oil 9"x13" pan. For each layer dissolve one box Jello in 1 cup boiling water. Add ½ cup cold water. Stir. For the sour cream layers, bring to a boil 2 cups milk. Add 1 cup sugar. Stir until dissolved. Add 2 packages unflavored gelatin, which has been dissolved in ½ cup cold water. Add to hot milk mixture. Add 1 pint (2 cups) sour cream and 2 Tbsp vanilla & beat until blended. If, while preparing, this mixture thickens too much, reheat it. Alternate Jello layers (beginning with Jello; any flavor) with 1 ½ cups sour cream mixture. Let each layer set at least 30 minutes before adding next layer. Cut into ribbons and serve on lettuce.

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Gluten-Free Barbecue Survival Guide Summer is basically here in Florida, and while we pretty much always have nice weather, summer brings out the barbecue for some reason. Maybe you are just trying to go gluten free for the first time, or you have celiac or gluten intolerance, either way there are a few things to do to survive a barbecue. 1. Brush off the Grill No really! You need to brush off your grill, especially if you are just starting a gluten free diet. The first consideration for gluten-free grilling is the grill itself. Old grill grates typically have caked-on, burnt food residue on them. Gluten is a protein, and proteins are

denatured (destroyed) by heat at certain levels. Normal cooking temperatures cannot denature a gluten protein effectively so even deep-frying does not alter the gluten content of a food. Charring gluten can, theoretically, denature gluten proteins so they do not hurt the celiac digestive tract. In reality, however, the little bits of food on grill grates are not always charred to the point where they are fully turned to ash. They may contain some quantity of gluten. Therefore, using new grates is recommended, and when that’s not possible they should be scrubbed very thoroughly with a grate brush until no food residue remains. If you are eating at someone else’s home, where the grill is unlikely to have been used exclusively for gluten-free foods, you will want to have your food grilled over tin foil to keep it from coming into contact with gluten-containing foods. 2. The Sauce Another important consideration for a good gluten-free barbecue is the barbecue sauce. Many barbecue sauces contain Worcestershire sauce, an ingredient that frequently contains gluten. Other barbecue sauces contain natural flavors or sweeteners that are

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gluten-based. Therefore, it’s important to choose a barbecue sauce that you can verify is gluten-free. Although you should always check with the manufacturer due to constantly changing formulations, as of the time of this post some gluten-free brands include Bullseye Original, Sweet Baby Ray’s, Bone Suckin’ Sauce, Kraft Original and Stubbs. Also keep an eye on the ingredients of spice rubs, marinades and other flavorings used for grilling. Keep an eye out for the following ingredients: soy sauce, malt flavoring, malt extract, monosodium glutamate (MSG), emulsifiers, stabilizers, hydrolyzed vegetable protein, caramel coloring and flour. These ingredients can sometimes be derived from wheat or barley, though they aren’t always. If in doubt, contact the brand in question. 3. The Food That brings us to the most important part of grilling: the food. Most brands of hot dogs are gluten-free, but it is worth checking the packaging to make sure that gluten-based fillers are not used. The same is true for sausages. Vegetable and meat kabobs, steaks and chicken are all great options for the grill if no gluten is in their marinades or sauces. Gluten-free hot dog and hamburger buns are now widely available in grocery stores, especially under the Udi’s and Kinnickinnick brands. However, other options for serving hot dogs or hamburgers include placing them on corn tortillas or on large leaves of lettuce that can be used as wraps. Most ketchups, relishes, pickles and mustards are gluten-free, but ingredients should be checked. Bringing the “Gluten-Free” to Someone Else’s Barbecue If you’re a guest at someone else’s barbecue, be sure to check in with them in advance of the event to find out what they are serving. Most hosts will be happy to make sure you have something safe to eat, but they may need some guidance, such as to not marinate one of the steaks in teriyaki sauce but instead to put it aside for you to grill on a piece of foil. You could even offer to bring your own barbecue sauce. It never hurts to offer to bring a side dish to share, too, to ensure that you have plenty of food to eat and are also contributing to your host’s party. Memorial Day is right around the corner and with it the height of barbecue season, please grill safely, deliciously, and in good health!

Bridal Happy Hour! May 25th • 2-5 p.m. Don't miss it! Whether you're the bride, the groom, the maid of honor, or the mother of the bride we have something for you! Give-a-ways, raffles, special promotions, samples, live music and lots of fun! We want to make planning your wedding easy and full of fun!

Cooking Camp for Kids and Teens

School's almost over! Start making your plans for summer with Aprons Cooking School camps for kids and teens. These 3 day camps have a lot to offer including lots of food and lots of fun! Stop by the Apron's Event Planning desk and sign up now to reserve your child's place in these exciting classes Kids 3-Day Camp (ages 8-12) Choose from the following dates: June 17, 18 and 19 or June 20, 21 and 22 or June 24, 25 and 26

Teens 3-Day Camp (ages 13-18) Choose from the following dates: June 17, 18 and 19 or June 24, 25 and 26

Sign up online at www.publix.com/cookingschools or, for more information call Aprons Event Planning

941.358.7781

2874 University Pkwy., Sarasota, FL 34243

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Master Cabinet Maker, inc. The Kitchen is the heart of the home. It is a place where we spend most of our time, where family and friends gather together, shouldn’t you enjoy this time in your dream kitchen? If you have ever thought about upgrading your kitchen or other cabinets, we thought we would shed some light on the ins and outs of what to expect. There is a big difference between big box cabinets and quality materials that will hold up for years to come. What most people don’t realize is that custom isn’t necessarily the most expensive. The Master Cabinet Maker Inc. in Palmetto builds truly quality custom cabinetry to homeowner's specifications. When working with them, the cabinets come directly from the source without going through a typical dealer and distributor. They start from scratch by creating a computer design from your kitchen’s measurements. Then a floor plan is created and a 3-D rendition of your project is made to your approval. This lets you walk through your newly created

kitchen (or any room of your home) before it is even built and installed. You won’t get that at a big retailer! Owner and creator, Tom Schipper is a 3rd generation woodworker and his wife Christie provides quality personalized service. The passion for quality is apparent through the smile you see when he completes his work and his hard work ethic that shines through in every job. Many don’t take the time to look at the many differences between custom cabinets and cabinets sold by other big retailers. With Tom & Christie you are not dealing with a seller or 3rd party installers who don’t share the same passion for your kitchen that you do. Committed to quality, they offer a good oldfashioned customer service. They are a true testament that “custom” doesn’t have to mean “out of your price range” and they assure that it is done in a short time frame. Done on time, every time. They are ready to work "outside the box" and fit your plans. What does “3 ply” really mean?

When box cabinet companies claim that their cabinets are made from 3 ply (plywood), what that really means is they are using 3 ply material. A maple 3 ply, is really particle board in the center with a thin sheet of maple veneer on each side. Master Cabinet Maker uses a 11 ply hardwood as material. There is no comparison! While they specialize in kitchen cabinets they also do kitchen bars, bathroom vanities, home offices, home theaters, wall units, entertainment centers, closets, laundry cabinets and special cabinets for mobile homes applications. Maybe outdoor kitchen cabinets are on your wish list? They can design those as well made of polymer or exterior grade plywood. One thing is for sure, their materials are superior– no particleboard here! You are reading TownTaster because you LOVE food – so why not LOVE the kitchen you are cooking in! When quality matters - contact them and you can also feel proud that you are supporting a local business.

The Master Cabinet Maker. Fully Insured. Residential and Commercial. References Available.

Call their workshop to set an appointment. Like us in Facebook 14

(941) 723-0278

www.themastercabinetmaker.com 2200 US Highway 301 N, Unit 4 Palmetto, Florida


Fresh and Healthy Regional Sicilian Food Prepared by Chef Gaetano

specializing in Live Weekly Entertainment

Catering, Private Parties and Luncheons. Meeting Space is Available.

A one of a kind, authentic Sicilian restaurant featuring Cuisine of the Monzu

1418 13th St. West • Bradenton, FL 34205

941.741.8646

Hours: Tues. through Sat. Lunch 11:30am - 2:30pm • Dinner 5pm - 9pm

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Now Open! 8215 Tourist Center Dr. • Bradenton • 359-1234 (Just off Cooper Creek Boulevard, next to World Of Beers)

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Farm Market: 941-322-2168 Birthday Parties • Playground • Petting Zoo

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RECYCLED WINE BOTTLES! When you pick up your favorite bottle of wine at your grocery or wine store, do you ever give a thought about the glass wine bottle? Do you ever wonder where the glass wine bottle was made or who made it? When you throw your empty wine bottle into your recycling bin, do you ever wonder what happens to it? Well, with this Blog, we’re going to answer these questions and, perhaps, a few more. Americans love their wine. Let’s begin by throwing out a few interesting wine facts. First, each year, we adult Americans consume over “350 Million” cases of wine. That’s about “4.2 Billion” bottles! Florida, by the way, is the “Third” wine consuming State in the nation! Did you know that Florida grows grapes and makes world-class wines? Yep, that’s a fact! Florida can boast of about ‘25’ Certified Florida Farm Wineries! Our wineries stretch from north Florida, through central Florida and into the Keys. So, what about those empty wine bottles? What happens to the bottle when we’ve poured and enjoyed the last glass? Well, per the E.P.A. (Environmental Protection Agency), approximately 70% of our empty wine bottles are going to our landfills. That leaves us with less than 30% going into our recycling bins! Most often, if you throw your empty wine bottle into your recycling bin, the glass is broken up and added to the asphalt in our roads. Only a very tiny fraction of our 4 billion plus empty wine

bottles are being recycled by our wineries! Unfortunately, this sad picture gets even worse. Instead of stepping up to the plate and repurposing their empty wine bottles back into wine bottles, most wineries are continuing to buy new wine bottles from factories in China, Mexico and Italy. This is an unsustainable trend. Our children and grandchildren will be compelled to deal with this environmental disaster unless we take corrective steps on our watch. So what can WE do?? Well, we can begin by insisting that our wineries take back and reuse our empty wine bottles. As we know, glass can be cleaned and sanitized and reused…Forever! Vote with your dollars! Support the wineries that recycle/reuse their wine bottles. In Manatee County, BHV (Bunker Hill Vineyard & Winery) uses only 100% recycled wine bottles! Last year, we recycled over “12,000” empty wine bottles! So, you see, it can be done. All it takes is the will to do the right thing! Until we meet again… ”Thank You, 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.

17


REVIEWED

BY

Favorite Aspect of the restaurant

MADE April 6, 2013 6 p.m.

Restaurant Name Day Visited Time Visited

Food. service. Location. Clever name: M (modern) A (American) D (delicious) E (eats).

What did you order?

1990 Main Street Sarasota, Fl, 34236 Phone: 941.953.2900 maderestaurant.com

A special thanks to this issue's TownTaster

Sheila Reed

for giving her stamp of approval to MADE

About our TownTaster:

Hometown: Jacksonville, FL Current City: Palmetto Favorite Food: Seafood

AppEtizErs - Fried tomatoes with cornmeal and panko crusted heirloom tomatoes, marinated baby tomato salad, and buttermilk green goddess dressing. the tomatoes were well seasoned, crisp and delicious. the buttermilk dressing was a delightful addition to the salad, which had quite a bit of pepper and heat. Onion soup - Caramelized onion, smoked mushrooms, gruyere crostini. Delicious... period. EntrEEs - pan-seared scallops, jalapeno grilled cream corn “risotto style”, and micro wasabi green salad. the scallops were seared to perfection and the fresh corn in this dish was amazing. i have not eaten anything this tasty all year. special: Filet mignon, skin on mashed potatoes, fresh spinach. prepared to perfection. tender and juicy, no steak knife needed. scrumptious. DEssErts - Banana pudding Crème Brulee and Bourbon pecan pie with vanilla ice cream and fresh fruit. trying to pick a favorite between these two, is like trying to pick your favorite child. it’s impossible, so you will have to try both. seriously delicious desserts. Kid Friendly Yes Easy to Find? Yes Reservations needed?

No No Yes

No

Lighting

natural lighting from windows high above the seating area, and adequate overhead lighting. Atmosphere

Open and airy with room between tables to maneuver. there is a long bank of cushioned seating along a back wall that adds a bit of hominess to the surroundings.

D APPROVE

Service (Quality/ Speed)

YOU

stellar service from beginning to end. tim, our waiter, was friendly and attentive without being intrusive. His knowledge of the menu was excellent and he made several suggestions that we were eager to sample. the pace of our food delivery was spot on.

Least Favorite

Parking. You’ll need a little luck to find a spot close by, or a comfortable pair of shoes if you have to park far off. Favorite Menu Item

pan-seared scallops

Interesting menu items

Wings - Make that Confit duck wings fried crispy with peach barbecue sauce, served with American bleu cheese avocado crema and crudités. if that’s not enough to make your mouth water how about, puffy tacos roasted pork shoulder, Granny smith salsa verde, radish slaw, and grilled corn on the cob. then there is the Lou - Black bean, sundried tomatoes, smoked caramelized onion, jack cheese, filled eggplant parcels, tomato jam, and avocado flan. Thank you, Lou whoever you are. Can’t wait to try this. Would you go back?

Absolutely. no hesitation.

Would you recommend?

Yes. Highly recommended. the casual atmosphere and genial staff make this a great location for a business gathering, or for a couple on a first date. Comments

What makes MADE special is the quality of the food, the cozy and friendly atmosphere and the eclectic menu. Oh, did i mention the food? My guest and i watched as Burgers -that seemed to be a mile high -- were rushed to hungry patrons. i like the mix of traditional favorites (fried chicken with waffles) and the owner’s updated spin on dishes like the “Country Fried tuna.” MADE is a place where you can relax with one of 10 special cocktails like the “Cucumber Collins” “son of a peach”, or the MADE Martini, or if you prefer, there is wine, beer, scotch, bourbon, whiskey or straight lemonade. As sarasota’s downtown restaurant scene continues to evolve, my guest and i were happy to be part of the MADE experience.

Each issue, 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

18


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20


REVIEWED

BY

YOU

Tell Us What You Think Restaurant Name

Sage Biscuit Café

Day Visited

4/5/13

6656 Cortez Rd W Bradenton, FL 34210 (941) 792-3970

Time Visited

11:30

sagebiscuitcafebradenton.com

Fruit cup

A special thanks to this issue's TownTasters

Tina & Doug Woulf for giving their stamp of approval to Sage Biscuit Café

About our TownTasters: Age: 63 and 50 Current City: Palmetto Favorite Food: Fresh seafood and Italian Hobbies: Fishing and HH

What did you order? Please be specific

Bowl of Tuscan Chicken and Bean Soup Sage Biscuit Platter with crispy bacon, eggs over well, blueberry pancakes, potatoes and biscuit

Favorite Aspect of the restaurant

The menu had numerous items, and two tables we overheard both said there was almost too much to choose from - but they (and we) enjoyed the wide selection of menu items. Nice to have breakfast available all day. Least Favorite

Spouse was not a fan of the art on the walls; I liked it.

Salmon BLT with cole slaw

Favorite Menu Item

Strawberry and Cream NY Style Cheesecake

and the salmon BLT (anchored by very good

Kid Friendly

Easy to Find?

Yes Yes

Reservations needed?

smoked bacon) was worth getting again

No

No

Yes

We both liked the biscuits,

next visit. The fruit bowl was correctly No

Lighting

Bright without glare; very comfortable Atmosphere

Casual atmosphere with soft jazz that was loud enough to be heard but not loud enough to be bothersome. Several seating options, including indoor open dining area, booth seating with half wall, and counter seating - and an outdoor patio area. Our booth was perfect for us.

Clean, spacious enough and comfortable. Open air into kitchen area supplemented the overall openness of the café. Service

Special of the day proved to be overly wordy, and server took three times to read it correctly - which was amusing to all, including her. She was very attentive, returning four times to be sure drinks were properly filled or refilled. We arrived at 11:30 to half full café, but by noon it was filled. Speed of our order was satisfactory considering everyone there was busy.

chilled with several pieces of refreshing mango and ripe pineapple on top. Bacon was crispy as requested, eggs were cooked well as requested, potatoes tasted fresh, and blueberry pancakes were loaded with blueberries. The biscuit was unique, and we ate it plain since it tasted so good. The cheesecake was sufficiently rich/decadent, enjoyed by both of us. Had to take most of it home. Interesting menu items

(in addition to above...) Noteworthy that there were 5 different salmon dishes; we liked that. The cole slaw with apples was most interesting, and very good. Would you go back?

Yes, for sure.

Would you recommend?

Yes, and will. Comments

Nothing on menu was over 10 bucks, even though all ingredients were clearly fresh, and most items made from scratch.

APPR OVED 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

21


The Saucy Sicilian

By Gaetano Cannata of Ortygia Restaurant

In the last issue we discussed the French inspired Sicilian cuisine known as the cuisine of the Monzu. Although many dishes were created by the noble Monzu of the 18th and 19th centuries, many of them have been lost to obscurity. Due to this, here at Ortygia most the Monzu style dishes created are not necessarily classic verbatim recipes, but are original creations based on the techniques of the Monzu and the ingredients available during the Monzu period in Sicily and Naples. With this said, some of the classic recipes still exist and some of them are just too good to pass up. On that note, one of the more popular dishes on my menu is a classic French/ Sicilian paté I came across while perusing through a stack of old papers at my cousin’s home in Sicily. Paté delle due Sicilie or the pate of the two Sicilies is an epiphany for the palate. The main ingredient is the lowly white button mushroom. It is a magnificent fusion utilizing olives, salted capers, and dry Marsala wine from Sicily with butter, cream and herbs de Provence of France. What results is a transformation of something plain and ordinary to an extraordinary dish with incredible depth and a complexity of flavors. It takes some time to prepare, but it’s worth every minute.

Pate delle due Sicilie 3 lbs of white button mushrooms ¼ cup of imported dry Marsala 1 tablespoon of herbs de province 2 tablespoons of salted capers rinsed (if not available, brined will suffice) Two tablespoons of pitted black olives, not canned 3 tablespoons of unsalted butter ¼ cup of heavy cream Chop mushrooms very fine or put in a food processor and remove to sauté pan before they change color. Sweat mushrooms over very low heat until most of the liquid has evaporated about 45 minutes, stirring occasionally. Add Marsala to the pan with Herbes de Provence and continue to sweat on very low heat until Marsala has evaporated, about 30 minutes. Put mushrooms, capers, and olives in food processor and run for about 1 minute. Then add the butter 1 tablespoon at a time and the cream in a steady stream. Return mixture to pan and continue to cook and reduce on very low heat stirring and scraping down the sides of the pan occasionally until the mixture is reduced by a third. This can take anywhere from one to two hours depending on the level of heat used. The 22

mixture will be very dark, almost black. Take off the heat, stir more time and leave in the pan to cool. Line a small 3x8 inch loaf pan with plastic wrap with the wrap hanging over the edges. Pour mixture in the pan and cover with the overlapping plastic wrap to seal it. Place a small brick, can or any other weighted object on top of the pan and refrigerate at least 4 hours or overnight. To serve: Take out of fridge for an hour. Unmold by lifting out the pate by the overlapping plastic wrap. Cut into thin slices (it will be very rich). Serve with flatbread and an earthy Pinot Noir from France or Oregon.


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