Monday, March 18, 2024

Crab & Fin on St Armands Circle: Seafood & Sinatra



 

Previously known as Charley's Crab, the Crab & Fin has been a landmark seafood restaurant on St Armands Circle since 1978. It's one of the most popular outdoor dining spots on the 'Circle', especially when the sun is shining and the resident pianist is playing soft jazz standards from Ella Fitzgerald, Frank Sinatra, Coleman Hawkins, Blossom Dearie and more — it's worth the price of admission alone, if the food weren't so terrific too. Grab a table under the umbrellas and watch the world go by and later, perhaps a little shopping. 


St Armands Cobb Salad with crisp romaine, house-made buttermilk ranch dressing, 
applewood smoked bacon, avocado, tomatoes, blue cheese and chopped hard-boiled egg
and grilled Gulf shrimp

The resident pianist at Crab & Fin

Vanilla Iced Cream

Fresh chilled pineapple dipped in chocolate







Gazpacho 
Serves 6
Recipe courtesy of Chuck Muer, owner of Crab and Fin

1 large cucumber, peeled, seeded and finely diced 
1/2 green pepper, finely diced
1/4 cup pimento, finely diced
1/2 large onion, finely diced
3 tbsp parsley, finely chopped
2 tbsp fresh basil, finely chopped
1 large clove garlic, minced
1 cup Italian vinaigrette dressing, or a good quality bottled Italian dressing
6 large Beefsteak tomatoes, peeled and seeded, or a 14-oz can diced tomatoes
1 cup tomato juice
Salt and ground pepper to taste
Sour cream, watercress, croutons and cucumber to garnish


Combine the cucumbers, green pepper, pimento and onion in large bowl with parsley, basil and garlic. Mix in the Italian dressing. If using canned tomatoes, use the juice with the tomatoes in the soup. Season with salt & pepper to taste. Chill until ready to serve. Garnish with sour cream, croutons and cucumber.



Thursday, March 14, 2024

Kojo: Modern Pan-Asian Cuisine in Sarasota

 


Inspired by Natalia and Mark Levey’s world travels, Kojo’s modern Asian menu, cocktail list and premium sake collection has attracted sophisticated diners since opening in 2021. "We’re thrilled to offer a splendid space and an exceptional menu that will become an integral part of Sarasota’s dining scene," says Levey. "We want our food, cocktails and hospitality to provide guests with a unique and memorable experience. Our team created this space because connection, especially right now, is more important than ever. KOJO is a place where patrons can come, relax, have fun and enjoy family and friends." Designed by BLOK Design Group and driven aesthetically by the concept of nature, all furniture, fixtures, and finishes were thoughtfully procured. Natural elements such as the Acacia wood imported from Thailand, cherry blossoms, greenery, and white oak all go into what make this space so unique and special. 

However, it's Tojo's food that takes top billing with an inspired menu that includes Chasu Braised Pork Belly Baos, Shanghai Noodles, Shrimp and Pork Gyoza, Crispy Nori Tacos, Wagyu Steaks, an extensive nigiri and sashimi menu and entrĂ©es that highlight flavours from China, Japan and Korea, all skillfully prepared and artfully presented. Being raised in a traditional Japanese household, Chef Ken Shiro Lumpkin’s take on age-old recipes comes with a worldly perspective to make the ordinary come alive. Friendly and attentive, the service is excellent, the ambiance warm and welcoming, and the cuisine sensational — Kojo is definitely one of the best new restaurants in Sarasota.


Kojo's kimono-style folded napkin and chopsticks with duck rest

A traditional Japanese chopstick rest in the shape of a duck

Kojo's menu features modern Pan-Asian dishes and premium sake

Kojo's special features menu

Kojo featured my favourite sake, Dasai 39 Jumai Daijingo

A glass of my favourite sake poured by Tucker, my 
friendly and attentive server

Shrimp Tempura Roll with spicy mayo, kabayaki, cucumber, 
avocado and crispy rice pearls

Shrimp and Pork Gyoza with Miso Sesame dipping sauce and house Togarashi

Torched Japanese Wagyu Roll with aji amarillo aioli, grilled asparagus,
shisito peppers and lime zest

Aburi-style flame seared Waggyu sushi with a buttery tenderness 
and rich flavour, perfect when simply seared

The chef created a customized Nigiri-sushi platter with Hokkaido Uni, Bluefin Tuna, 
Kampachi and Salmon with yuzu cosh aioli and Mayer lemon zest garnish

Kanpachi (Amberjack) Nigiri garnished with umeboshi, white soy and shisho

Kojo's 'Living Wall"

Exterior of Kojo on North Palm Avenue in Sarasota











Kojo Wasabi Caesar Salad
Serves 2
Recipe courtesy of chef Ken Shiro Lumpkin

1 cup baby greens, washed and dried
2 cup napa cabbage, washed, dried, and cut into thin slices
1/2 cup Wasabi Caesar Dressing - see recipe below
2 parmesan crisps
10-12 milk bread croutons
4 tbsp parmesan cheese, grated on a Microplane
2 tsp toasted white sesame seeds
2 tsp freshly squeezed lemon juice
1/4 tsp fresh cracked black pepper
Wasabi-flavored crispy seaweed, to taste
2 tsp fried garlic

Wasabi Caesar Dressing:
3 tbsp salt-packed anchovies, rinsed of salt, minced
2 tsp fresh garlic, grated on Microplane
10 tbsp wasabi, prepared according to package directions
10 tbsp rice wine vinegar
2 large eggs
2 2/3 cups grapeseed oil
12 oz aged parmesan, grated on Microplane
2 tbsp Maldon sea salt
1 tsp fresh ground black pepper


Place the anchovies and garlic into the bowl of a food processor and process until smooth. Add the wasabi, vinegar, and eggs, and process again until smooth. In a slow steady stream, with the machine running, slowly drizzle in the grapeseed oil. When all of the oil has been added, you should have an emulsified sauce. Add the aged parmesan, sea salt, and fresh ground pepper, and pulse to combine. 

Using a rubber spatula, transfer the dressing into a storage container. Toss the salad in a mixing bowl with the dressing, croutons, sesame seeds, lemon juice, and black pepper. Plate the dish and garnish with fried garlic, seaweed, and finished with a parmesan crisp on top, and serve.








Monday, March 11, 2024

Whitney's on Longboat Key: An Island Oasis

 


What was once a service station at the north tip of Longboat Key, is Whitney's, an amazing laid back bodega & bar. Overhauled in 2020, the building still resembles a 1950s-style service station, with nostalgic Americana details and fresh off the beach vibe. Partners James Brearley, David Benstock, Jose Chichande and Joseph Chillura saw its potential. The former gas station's roll-up garage bay door have even been incorporated into the design, and with Longboat Key simply being one of the loveliest places in Florida, "this is the kind of place where one can find peace. Peace being fish tacos and a boozy beverage, of course. But with chirping birds, lush greenery, live music, a fire pit nestled into seashells, and that salty Gulf breeze on your skin, I’d say Whitney’s qualifies as a type of sanctuary." 

And the food is delicious. Everything on the menu is sensational, from their Fish Tacos to their signature Burger made with short rib, brisket and ground beef, topped with American cheese, grilled onion, garlic aioli, lettuce and tomato with mound of fresh made frites to their exceptional Shrimp Louie and Grouper Reuben. Even their cocktail list is exceptional. Their Margaritas are legendary, made with Blanco Tequila, Cointreau and fresh lime juice, as well as their FrosĂ©, a frothy pink delight made of frozen rosĂ© that is my sister-in-laws favourite tipple. With fabulous food, friendly staff and walking distance to the beach, Whitney’s is just a beautiful place to be.


Cold water and glasses are brought to the table as soon as we sit down

A wild Zebra Haworthia succulent on our table

Whitney's menu is unbeatable — everything is delicious

Whitney's cool Bodega & Bar which makes absolutely amazing Margarita's 
and refreshing frosĂ© which is frozen rosĂ© 

Tables are set up outdoors much like dining at the beach

Glass of Vinho Verde

Unsweetened Iced Tea

Cold Stella Artois

Grilled Fish Taco with shaved cabbage, avocado, roasted corn, 
tomato, chili relish and salsa verde

Grilled Black Grouper Louie with mixed lettuces, avocado, 
marinated tomatoes, 
hard cooked egg and Louie dressing

Whitney's famous Burger made with a short rib, brisketand chuck patty, with American cheese, 
grilled onion, garlic aioli, lettuce, tomato and bacon with fries

Inside dining remodelled from the original big garage doors

Locals artists are featured inside Whitney's










Friday, March 8, 2024

Oscars 2024: Wolfgang Puck's 30th Governor's Ball

 




World renowned chef and restaurateur Wolfgang Puck has his menu set for this Sundays glitzy Oscars after-party, the Governors Ball, with lots of snazzy dishes to be served to the stars. Puck and his catering team will pass around canapĂ©s, including his trademark smoked salmon Oscar statuettes, marking three decades of Puck's culinary creations for the A-list event. "We're going to have some traditional dishes and also some brand-new innovations," says Puck. "Can you believe this year I'm doing the Governors Ball for the 30th time!" In addition to passed small plates, the Los Angeles-based Austrian chef will create a mezze grazing table for this year's guests, and a paella bar, as well as chef carved Cinco Jotas Iberico Jamon, tortilla de patata, and an array of gourmet hummus, dips and sides. The dessert menu will have an impressive array of 37 items from which to choose, including everything from pina colada baba au rum to chocolate Oscars sprayed with edible gold and of course this years edible chocolate cigars.



Wolfgang Puck seasoning one of the cuts of meat that will be served at the Governors Ball

Individual chicken pot pies topped with fresh shaved truffles

Puck's signature Smoked Salmon and caviar mini Oscars

Chocolate Pizzelle Wafer with Vanilla Cream and WP Chocolate Stamp 

Artfully prepared dessert for The Governor's Ball

Mixologist Charles Joly prepares a cocktail called "Written in the stars" during a preview of this year's Governors Ball ahead of the 96th Oscars ceremony 

Chef Wolfgang Puck is doing the Governors Ball for the 30th time





Governors Ball Menu 2024

Menu Created by Wolfgang Puck and the Wolfgang Puck Catering Team, 
including VP Culinary Eric Klein and pastry team Kamel Guechida, 
Monica Ng and Jason Lemonnier


Tray Passed Hors d’Oeuvres
Spicy Tuna Tartare, Sesame Miso Cone
Miniature Wagyu Burgers, Aged Cheddar, Remoulade
Smoked Salmon Oscar Matzo
Assorted Pizza 
Korean Steak Tartare on Puffed Rice
Lobster Corn Dog
Sweet Pea Falafel with Hummus and Za’atar 
Spiced Gougeres with Black Truffle Dust
Taro Root Taco with Shrimp, Mango, Avocado and, Chipotle Aioli

Savory Bites
Homemade Pretzels, Pimento Cheese
5 Year Aged Gouda
Parmesan Reggiano
Gold Dusted Truffled Popcorn
Roasted Nuts with Rosemary, Cayenne, Sea Salt and Brown Sugar
Fleur de Sel Breadsticks
Spago Style Lavosh

Poke, Sushi & Shellfish Station
Made to order on custom ice bar

Tray Passed Small Plates – Served Hot
Baked Potato with Caviar
Chicken Pot Pie, Black Truffles
Sunchoke Soup with Black Truffle
Baked Macaroni and Cheese
Gnocchetti with Braised Mushrooms and Cashew Cream 
Moroccan Spiced Wagyu Short Rib
Semolina Puree, Crispy Brussels Sprouts, Parmesan Funnel Cake and Citrus Charmoula Parsnip Agnolotti, Black Winter Truffles
Dover Sole, Girasole Puree, Spaghetti Squash and Herb Vinaigrette

Passed Small Plates – Served Cold
Baby Beets with Goat Cheese Yogurt, Savory Granola, Citrus and Bitter Greens
Chopped Salad with Popped Sorghum, Shaved Carrots, Feta, Croutons, 
Dijon-Champagne Vinaigrette 
Hearts of Palm, Watercress, Grapefruit, Jalapeno-Meyer Lemon Vinaigrette

Dessert Action Stations
Made to order...
Lava Cakes (melting Sphere with flavor anglaise) – Turbo Chef
Gelato and Sorbet with Waffle Cones
Gelato (Vanilla, Chocolate, Coffee, Salted Caramel Popcorn, Dulce de leche) Sorbet (Mango, Raspberry/Acai)
Vanilla waffle, Red Velvet
Takoyaki Cake Balls Raspberry Lychee

Individual and Plated Sweets 
Chocolate Buffet
Caramel Cappuccino Oscar Lollipops
Chocolate Chips Cookies 
Assorted Mini Cookies
Coconut Macaroons 
Chewy Cranberry Meringues  
Macaron - Truffle, Strawberry, Pistachio, Chocolate, Coffee
Oreo Cookie S’more Dome
Raspberry Panna Cotta, Lemon Sable
Dry Passionfruit Marshmallow Rocher
Bubble Banana/Strawberry Cheesecake Lollipop Freeze-dried Strawberry
Dark Chocolate Brownie 
Mocha Tiramisu in Verrines
Large Barks for Breaking Station (white, milk and dark – some movie candies)
Artisanal Chocolate Bonbons, Movie Theater Flavors
Sour patch kids York Peppermint Red Hots Goobers Butterscotch
Marjolaine
Carrot Jalapeno Pate De Fruit
Milk Chocolate Ring Dings
Mini Éclair Gianduja Mousse
Chocolate Peanut Butter Tart
Caramel Banofee Pie
Krispy Pops (lemonade, cherry pop rock, cookies and cream) Florentine Cookies
Chocolate Chips Cookie Sandwich
Coconut Vegan Cupcake
Double Chocolate Cherry Cookies

Passed Small Plates - Sweet
Tropical Gateau (coconut, mango, passion fruit)
Black Currant Pavlova (violet meringue, citrus ganache) Elderflower Champagne Parfait with Raspberry Espuma (champagne pairing) Mini Yuzu Bars





Potato Pancakes with Smoked Salmon, Caviar, and Dill Cream
Serves 6
Recipe courtesy of chef Wolfgang Puck

1/2 cup crème fraîche
1 tspn chopped dill
1 tsp fresh lemon juice
Kosher salt and freshly ground black pepper
1 tbsp snipped chives
2 medium baking potatoes (1 pound), peeled
1 small onion
1 large egg, lightly beaten
2 tbsp all-purpose flour
1/2 tsp baking powder
1/2 cup vegetable oil
1/2 lb thinly sliced smoked salmon
2 oz caviar


In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve. In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry. In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.

In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes. Arrange the potato pancakes on a platter. Serve warm, with the dill cream, smoked salmon and caviar.






Blu Kouzina: Greek Cuisine on St Armands Circle

 


My favourite restaurant on St Armands Circle is Blu Kouzina, a truly wonderful Greek taverna run by co-owners Chef Effie and Dennis Tsakiris, "founded from our family’s love of sharing our native Greek and Mediterranean cuisine with family and friends,” says Dennis. “We want our guests to feel like they are in Greece, but most importantly, we want them to feel like they are entering an extension of our family home." The interior, drawn from the traditional blue and white palette of a beach taverna, is detailed with whitewashed furniture and nautical accents. Serving traditional and modern Greek dishes and using the freshest seasonal ingredients, the menu features Moussaka, Souvlaki, and Roast Lemon Chicken in addition to lighter tapas-style dishes like spanakopita, zucchini fritters and dolmades and entrĂ©es including fresh grilled Greek sardines, octopus and a selection of grilled whole fish. By marrying the owners passion for the food of their native Greece, and their warm welcoming hospitality and personalized service, Blu Kouzina is like a bold breeze off the Aegean Sea — a little gem on Sarasotas's culinary scene.


The nautical themed entrance wall of Blu Kouzina

The blue and white Greek taverna-style interior with whitewashed furniture

Warm homemade rolls 

Olive oil made from Chef Effie and Dennis Tsakris's family-owned estate 
in Messinia with over 3000 olive trees

A 2022 white wine from Santorini recommended by our server from the extensive Greek wine list

Santorini's volcanic soils and windswept vineyards combine to create 
lovely white wines like this one

Cold and refreshing Theoni natural spring water bottled straight at the Goura Spring 
in the Agrafa mountains in Greece 

Blu Kouzina open kitchen

Saganaki topped with sweet fig jam, served golden and crunchy with a gooey Kefalotiri Pisto 
melted cheese interior, and served piping hot

Keftedes made with ground beef and served with tzatziki

Lamb chops with Greek lemon-roasted potatoes and flash fries julienned vegetables

Co-owners of Blu Kouzina Chef Effie and Dennis Tsakiris