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EAT, DRINK, READ, THINK
Volume 42
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Dear Readers,
Jack-o-lanterns, cinnamon broomsticks and candy corns-we are finally in fall! Let's soak up this autumn weather and spoil ourselves with some October treats.
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Choose from a region and select from over 80 publications
Edible Sarasota magazine subscribers follow, support, and celebrate our local food community! No matter how fast copies leave the shelves, you will always have a copy delivered to your door. Edible Sarasota makes a great gift for all the foodies in your life! Make a friend
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The Naked South's
Almond & Spinach Pesto with
Kelp Noodles & Mushrooms
Hardly a week goes by that I don't serve my family some sort of pesto. It's fast, easy, full of flavor, and a great way to get the benefits of raw garlic, nuts, and greens. My son even likes to get involved in the process-picking which greens and nuts to use, tasting for enough salt, and manning the food processor are his duties. With cold and flu season upon us, I pay extra attention to making sure my family is eating plenty of immune boosting foods. For this version of pesto, I use almonds, spinach, and, of course, garlic which are three immune boosting superstars. Plus, I'm using a healthier alternative to grain noodles to keep things even more immune friendly-kelp! Kelp is a sea vegetable with the texture of angel hair pasta meets spaghetti squash meets mung bean sprouts. It's delicious and definitely worth trying (more about that below).
I had more than one person tell me the color of this dish makes it perfect for serving at a Halloween party or St. Patrick's Day. :)
Almond & Spinach Pesto with Kelp Noodles & Mushrooms
Makes 4 servings
1
pound mixed fresh mushrooms, sliced
½ cup lightly chopped raw almonds
1 cup tightly packed baby spinach
Handful fresh basil
1 large clove garlic, lightly chopped
Pinch sea salt, plus more to taste
¼ cup extra virgin olive oil, preferably unfiltered
¼ cup hot water, plus more as needed
24 ounces prepared kelp noodles (see instructions below)
Heat a large skillet over high heat. Add mushrooms to dry pan (no oil) and season with salt. Cook, stirring occasionally, until browned and liquid has evaporated, about 5 minutes. Set aside until ready to serve.
For pesto, combine almonds, spinach, basil, garlic, and pinch of salt in a food processor. Process until a paste forms. Scrape down sides of bowl as needed. With machine running, slowly add olive oil. Add hot water to thin into a sauce consistency.
Toss pesto with kelp noodles, using additional hot water as needed to thin sauce. Top with mushrooms and serve.
To Prepare Kelp Noodles: Bring a kettle of water to boil. Drain 2 (12 ounce) bags of kelp noodles and place noodles in a large bowl. Fill bowl with fresh water and rinse well several times, using fingers to separate noodles. Drain well. Add juice of ½ lemon and a large pinch of salt. Toss to combine. Cover with hot (but not boiling) water and let soak for 10-15 minutes, or until desired texture is reached. Drain well and use.
Recipe courtesy of Edible Sarasota recipe editor Charlotte Abrams
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Check out this episode of the "Managers Field Trip" YouTube video series (created by the Sarasota Farmers' Market crew), which spotlights Worden Farm, and learn about this local treasure in Punta Gorda.
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Fresh and Farm-to-Fork
To benefit Eat Local Week
, chef Paul Mattison is hosting a five-course farm-to-fork wine dinner at 6:30 p.m. Thurs. Oct. 29 at Sweetgrass Farms. The menu will include locally sourced products and farm-fresh produce, paired with hand-selected wines. Whole Foods Market Sarasota will also prepare a cheese course with local honey and fresh breads. The cost is
$95 plus tax and gratuity.
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Cooking it up in Iowa
Steve Phelps owner/ chef of Indigenous restaurant was one of five chefs selected to cook at the Niman Ranch 2015 Hog Farmer Appreciation dinner in Des Moines , Iowa{ Phelps attended with his sous chef Chelsea Erickson}
The event celebrates the farmers who are a part of the Niman Ranch pig network who raise their livestock traditionally, humanely and sustainably.
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Michael's on East brings
South Africa to Sarasota
Secure your tickets now for a flavorful weekend featuring truly authentic South African cuisine and fine wines from the Cape Winelands!
Be prepared to cook table-side as you follow the chefs' recipe instructions and prepare each course
This not-to-miss dining experience, hosted by Anna Ridgewell, Londolozi Game Reserve Executive Chef from South Africa & Michael's on East Executive Chef Jamil Pineda, which supports the All Heart Fund at the Good Work Foundation.
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The Art of Food Festival
Creativity and charity will merge at the Art of Food Festival, as
local chefs whip up items inspired by area art venues. The event will be held from 6 to 10 p.m. Sat. Oct. 17 at the
Selby Public Library, and proceeds will go to the Junior League of Sarasota's campaign against hunger. Admission is $100.
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Central Sarasota Farmers' Market Moves
Now you can find the Central Sarasota Farmers' Marketat a new location, The Florida House, on
Beneva Road in Sarasota. Different spot, same goodness from 8 a.m. to 1 p.m. every Saturday.
-Abby Weingarten
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Bring $10 and a hearty appetite to the 16th Annual Firehouse Chili Cookoff from 2 to 5 p.m. Sun. Oct. 18 at Morton's Gourmet Market. There will be live entertainment and celebrity judges, and Sarasota's firefighters will be competing for the winning slot. It's free to attend but just a Hamilton to sample all the chili. Proceeds will benefit the Sarasota Fire Fighters Benevolent Fund.
Morton's Gourmet Market: 1924 S Osprey Ave, Sarasota; 941-955-9856; mortonsmarket.com
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Great for entertaining, these bacon-wrapped poppers can be made ahead and baked just before serving! Complete with a velvety cheese filling, a crisp bacon coating, and finished with a spicy-sweet kick from TSTE
® Habanero Sugar, this quick and simple appetizer is sure to be a crowd pleaser.
Ingredients:
From The Spice & Tea Exchange{TSTE®}
From the Grocer
8 ounce cream cheese, softened
12 jalapeños, halved and seeds removed
12 ounce package of bacon, slices cut in half
Preparation:
Preheat oven to 350˚F.
Mix the TSTE
®
Bleu Cheese Powder (or
Cheddar) with 2 Tablespoons of water to a creamy consistency and then mix with the cream cheese.
Scoop the cheese mixture into the halved jalapeños. Wrap the jalapeños with a halved slice of bacon and place on a pan. Sprinkle them with TSTE
®
Habanero Sugar.
Bake for 30 mins or until the bacon is crisp.
Yield: 12 jalapeño poppers
Total Time: 35 mins
Prep: 5 mins
Cook: 30 mins
The Spice & Tea Exchange: 345 St Armands Cir, Sarasota; 941-388-1411;
spiceandtea.com
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Wear your "farmers' market fab" attire (whatever that may be) and attend the First Annual Sarasota Farmers' Market Harvest Ball from 5 to 9 p.m. Sun. Oct. 25 at Payne Park Auditorium. Expect food by Mattison's, live entertainment by Suitcase and Big Night Out, and a cash bar. Cost is $75 and the theme is "An Evening Under the Stars."
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This fall, Gecko's Grill & Pub and S'macks Burgers & Shakes are joining thousands of restaurants nationwide that support the Dine Out for No Kid Hungryprogram. Guests will have the opportunity to "round up for No Kid Hungry" by rounding up their checks to the nearest dollar. In 2014, 11,000 restaurants raised $8.9 million through the program
-Abby Weingarten
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Indulge in a four-course farm-to-fork dinner at 4:30 p.m. Sun. Nov. 15 at Phillippi Estate Park with food prepared by chef Paul Mattison. The gourmet menu will feature locally harvested foods, paired wines and live music by Sal Garcia. Cost is $100 and proceeds will benefit the preservation of the Keith Farmhouse.
- Abby Weingarten
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October is National Breast Cancer Awareness Month, and Tommy Bahama Restaurant & Bar is giving back. All month long, $1 from every purchase of a glass of Marqués de Cáceres Rioja Rosado or the signature Hibiscus Lime Cooler will benefit the Garden of Hope & Courage organization in Naples.
Hibiscus Lime Cooler
1 ½ parts Ketel One® Vodka
½ part Cointreau®
1 part fresh lime juice
1 part pineapple juice
1 part hibiscus syrup
Build in a shaker.
Add ice.
Shake well until chilled.
Strain over fresh ice
Hibiscus Syrup:
1 part water
1 part sugar
3/4 part hibiscus
Heat water and sugar in a small pot until sugar is melted. Remove from heat, add hibiscus and steep for 10 minutes. Remove hibiscus and cool.
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Dinner Bell Supper Club
The
Dinner Bell Supper Club will host 20 guests at
6 p.m.
Sun. Nov. 29
in the Geraldson Community Farm barn. Part of a monthly series, these meals will highlight local produce as well as dairy, meat and fruit that is produced in Florida. The farm manager, Christa Leonard, and other guest chefs will prepare the upcoming dinner.
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The Cottage's Friday Special
Every Friday through November 20, chef Evan Gastman at The Cottage will have fresh fish flown in from Hawaii. He will prepare the fish in a unique way and pair it with specialty coastal cocktails. Scrumptious and creative!
-Abby Weingarten
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Bone up on your beer knowledge and have a decadent five-course dinner with paired craft beers from JDub's Brewing Company. The event will be held at 6 p.m. Thurs. Oct. 22 at Fins at Sharky's on the Pier. Cost is $70 plus tax and gratuity.
-Abby Weingarten
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Greater Sarasota's fifth annual "Eat Local Week" is upon us, from Sat. Oct. 24 to Fri. Oct. 30. The weeklong celebration will feature 30 events such as children's workshops, a Fall Harvest Festival at Geraldson Community Farm, tours of the rare fruit tree collection at Palma Sola Botanical Park, farm-to-fork dinners, lectures and a "State of Our Foodshed" Forum.
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In honor of "Whiskey Days" this fall, Sarasota's VOM FASS is hosting two events: an intimate visit with whiskey producer and Dublin distillery founder, Jack Teeling, at 4 p.m. Wed. Oct. 21 (complimentary), and a full whisky tasting with Teeling at 5 p.m. Thurs. Oct. 22 ($60). Prepare to sip and celebrate.
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Sincerely,
Edible Sarasota
info@ediblesarasota.com
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