mcc_sara_mag_bestparty_NL_177x255Tuesday, April 22 from 6-8:30pm
• celebrate 35 years of The Best by Sarasota Magazine, featuring the winners and finalists
• tastings from local restaurants including Chef Paul Mattison’s new Cucumber-Avacado Coolie Shooters
• dressy-casual attire / black or white encouraged
• at Selby Gardens
• tickets $60, purchase online

 

 

 

 

 

mfo_winedinner_28march14_177x255Thursday, April 24 from 6:30pm
• six-course specialty wine-pairing dinner
• featuring Italian wines:
- Passed hors d’oeuvre Kampachi Crudo fried olive, housemade ricotta, chickpea crisp, blood orange syrup paired with a Ca’ di Rajo Prosecco Epsilon Pink a dry Rosé sparkling wine with notes of green apple and berries
- Crispy Zucchini Blossom spring greens, fennel, heirloom tomato, speck ham, lemon vinaigrette paired with Norina Pez Friulano Doc Collio  a full bodied, dry flavorful Italian white wine
- Risotto vialone nano rice, local shrimp, baby arugula, mascarpone cheese, crispy leeks paired with a Norina Pez Ribolla Gialla an elegant dry Italian white
- Prime Strip Steak olive oil smashed potatoes, rapini, roasted wild mushrooms, aged balsamic paired with Ronco Severo Merlot – full-bodied with an aroma of spices and hits of underbrush
- Assorted Italian Cheeses paired with Balan Vecchio Grion’s Rosso del Veneto – a beautiful blend of Merlot and Cabernet Sauvignon
- Chocolate Six Ways chocloate truffles, chocolate paté braisse, dark chocolate moussse with roasted cocoa nibs, chocolate sugar cone & espresso chip gelato served with a Recioto della Valpolicella

• Alessandra Orlich, a certified sommelier and Italian wine expert, guides guests through the wines
• $95 per person includes tax and gratuity
reservations required and can be made online or by calling 941.921.3400
• at Mattison’s Forty-One in the Galleria

mcg_new_menu_NL_177x255Chef Paul Mattison has added new menu items at Mattison’s City Grille
• all your favorites are still available
• we have some new, local ingredients, and are offering Gluten Free Items as well (GF)

Additional Brunch Items Starting
Tuscan Omelette artichokes, sundried tomatoes, mushrooms, pesto goat cheese served with home fries and toast (GF – no toast)
Hot Sausage and Pepper Omelette provolone cheese, home fries and toast (GF – no toast)
Light & Healthy Omelette egg whites, spinach, tomatoes, asparagus, goat cheese served with fresh fruit and toast  (GF – no toast)
Southwestern Omelette chorizo, onions, peppers, pepper Jack cheese, and topped with guacamole served with home fries and toast  (GF – no toast)

Additional Lunch Items
Caprese Chicken pesto marinated chicken breast, basil marinated diced tomatoes, fresh mozzarella on rustic bread
Grilled NY Strip Steak caramelized onions, Cheddar cheese, blue cheese-walnut aïoli, on a toasted roll
Blackened Mahi avocado salsa, house veggies, and roasted potatoes

Some Additional Dinner Menu Items
Linguine Vongole
little neck clams, garlic, olive oil, fresh herbs
Pork Loin Medallions pan seared over braised red cabbage and crispy fingerling potatoes with an apple-brandy demi
Roasted Half Chicken with mashed potatoes, house veggies, and natural pan jus
Grouper Piccata pan seared Gulf grouper, with a lemon-caper Parmesan butter sauce, with garlic sautéed zucchini noodles and mashed potatoes
Maytag Bleu Filet Mignon with applewood-smoked bacon, mashed potatoes, grilled asparagus, topped with Maytag Bleu cheese and a Cabernet demi

mcc_asolo_men_cook_NL_177x255Sunday, May 4 from 6pm
• 4th annual cooking event featuring local male talent including Chef Paul Mattison
• Mattison’s is a proud sponsor of this fundraising dinner event
• auction of cakes and hats, live music, table decoration competition and parade of chefs
• at Mattison’s Bayside at the Van Wezel
purchase tickets online, email for more information or call 941.351.9010 x4702

 

 

 

 

 

mcg_mothers_day_NL_177x255Sunday, May 11, 2014 at Mattison’s City Grille

Mother’s Day à la carte Sunday Brunch Menu from 11am-2pm features
- Smoked Salmon Omelette with green onions and cream cheese served with home fries and toast
- Quiche de la Mère with zucchini, mushrooms, and goat cheese served with fresh fruit

Mother’s Day lunch menu served from 11am-3pm features
- Tuscan Minestrone Soup
- Mama Mia Pizza with blackened shrimp, salsa, basil, and a sun dried tomato spread topped with mozzarella
- Veggie Pizza with ratatouille, ricotta cheese, tomatoes, and mozzarella

Evening specials served from 4-10pm include
- as an appetizer, Lobster Cakes with avocado relish and habanero rémoulade
- entrees include Spinach & Crab Meat Stuffed Salmon with pesto risotto and a charred tomato beurre blanc
- Filet Mignon with Gorgonzola crust and crispy lardons served with roasted garlic mashed potatoes, grilled asparagus, and Bordelaise sauce
-  dessert, Warm Pear Tartin with vanilla ice cream and Port syrup is featured

• Dine al fresco in the heart of downtown Sarasota with live music by Debbie Keeton starting at 7pm
• Reservations are recommended and can be made online or by calling 941.330.0440

mfo_mothers_day_NL_177x255Sunday, May 11, 2014 at Mattison’s Forty-One

Sunday Brunch Buffet from 10am-2pm features
- Prime Rib and Leg of Lamb carving stations, chicken, fish, fresh salads, seasonal vegetables, eggs, bacon, sausage, potatoes, stuffed French toast, pastries, fresh fruit, imported cheeses, and an enticing variety of house made desserts
• Brunch is $34.95 for adults and $15.95 for children 12 and under – plus tax and gratuity.

Mother’s Day Dinner Specials from 4-8pm
- Prime Rib slowly roasted, hand carved to order with roasted rosemary potatoes and sautéd vegetables
- Wild Mushroom Stuffed Chicken Breast with lemon risotto and grilled asparagus topped with fennel butter sauce

• Mattison’s Forty-One select dinner menu and children’s menu also available
• Reservations are highly recommended and can be made online or by calling 941.921.3400

 

 

mfo_ace_Italina_curises_NL_177x255May 15 from 11:30am-1:30pm
three-course luncheon
presentation by Mary Kay Capuano with the theme – River Cruises
if you thought about taking a river cruise, this class covers the many options for river cruising:  how to select a ship , why river cruising can be an affordable and relaxing way to vacation, and more
luncheon is $37
register online, call 941.400.1836
or email Mary Kay Capuano
• at Mattison’s Forty-One

mcc_harvey_milkfest_NL_177x255Thursday, May 15 through Saturday, May 17 – times vary
• Mattison’s is a proud sponsor of the 5th Annual Harvey Milk Festival
• amazing schedule of events featuring film, art, and music
• takes place mainly at Five Points but other venues as well
• details on the Harvey Milk Festival Web site

 

 

 

 

 

 

mcc_cooking_class_v2_NL_177x255 Thursday, May 22 from 11:30am-1pm
• three-course lunch featuring recipes from Chef Paul Mattison’s Cookbook – Chef! The Stories and Recipes of Chef Paul Mattison
- 1st Course – Grilled Peach Salad
-  2nd Course – Grouper Picatta with zucchini noodles
tomatoes and potatoes
- 3rd Course- Roasted Pear and Croissant Pudding
• demonstration of recipes by Chef Paul Mattison
• at Mattison’s Forty-One
• $35 plus tax and gratuity
• seating is limited, reservations required and can be made online or by calling 941.921.3400

 

 

mfo_grgich_winedinner_NL_177x255Save The Date – Thursday, May 29 from 6:30pm
• five-course wine-pairing dinner featuring dishes from Sarasota’s local chefs including Chef Paul Mattison
• featuring wines from Grgich Hills Estates
• more information to come
• at Mattison’s Forty-One in the Galleria

 

 

 

 

 

 

mcg_pianos_NL_177x255through May 2014
Mattison’s City Grille is a proud sponsor – and location – of this interactive music and art project
Jack Dowd is the local artist who has painted Mattison’s City Grille’s piano, titled 27, and located on the sidewalk in front of the restaurant for the public to stop and play the piano or just listen
more information or call 941.365.5118

 

 

 

 

 

 

mcg_mexican_mondays_NL_177x255• Aztec Shrimp Soup classic, hearty vegetable and baby shrimp, garnished with cotija cheese, crispy tortilla and avocado ~ $4 cup •  $7 bowl
Choriqueso broiled soft chorizo and Oaxaca cheese with grilled corn tortillas ~ $8 bowl
Guacamole and Chips made to order mild or spicy ~ $8
Fried Fish Tacos three corn tortillas filled with a light batter haddock, crisp slaw, and  avocado crema ~ $13
Chicken Quesadillas smoked chicken, pepper jack cheese, caramelized onions  and peppers, served with Pico de gallo, guacamole and sour cream ~ $12
Ranchero Steak grilled rib eye steak with sautéed onions and tomatoes and House mole sauce, served with rice and refried beans ~ $25
Burrito Grande seared seasoned beef with onions, refried beans, cilantro and  topped with guajillo sauce, cheddar cheese and sour cream ~ $13
Camarones al Ajillo sautéed large shrimp with garlic, guajillo peppers, cilantro, parsley and white wine, served with rice and jicama slaw ~ $13
Wachinango blackened red snapper with avocado salsa, served with chipotle mashed potatoes and a tomato-onion salad tossed with lime dressing ~ $13
Tres Leches Cake with fresh strawberries ~ $7
Flan baked individual Spanish custard with    caramel sauce ~ $7
And… Featuring Mattison’s City Grille’s Super Size Margarita and our Mangorita made with house made mango nectar and ginger
• reservations 941.330.0440

Sarasota Herald Tribune – Style Magazine
January 2014

Fit and Fab – Walk the Walk by Kristine Nickel Photos by Mark Sickles

Paul Mattison has always been an athletic guy. “I really enjoy all kinds ofsports,” he says. “I grew up snow-skiing in upstate New York, which I continueto love to do, and I like competitive sports, too.” The problem became one of time. With his burgeoning restarant empireand the addition of a wife and ultimately a young family, exercise took a backseat. “I found myself running around from restaurant to restaurant, and cateringjob to catering job. When I wasn’t working, I was with my wife and kids, of course. Stress builds up and pretty soon it’s easy to let things slide.” Mattison wasn’t about to let that happen. “I’d always liked tennis, and who doesn’t want to be outside in our beautifulFlorida sunshine, especially when you spend most of your time indoors in a kitchen?” He joined a club near Mattison’s Forty One and his home and hasworked diligently to incorporate tennis into his life. “Tennis is great because it requires a certain degree of physicality and, for me, it engages my focus and intellect in a way that transcends into all other parts of my life. I really enjoy it.” A bonus for Mattison has been the interest his pre-school daughter has taken in the game. “Gigi loves playing tennis,” he says. “It’s amazing she can get the ball over the net, but she is really into the game. We go to the club and hit balls, well, in a limited way, but a really fun and family way. I hope we can continue to develop our sport together because that would be really special.” Mattison believes in a breakfast of champions. “A balanced breakfast with plenty of protein keeps me going all day long, whether I am on the court or in the kitchen,” he says. “I love eggs and adding some carbs — making a hand-held breakfast is a great idea — and then an on-the-go fruit- or vegetable-based smoothy is really smart nutrition.”

 

 

 

Florida Trend
February 2014
by Chris Sherman
Photo by Alex Stafford

Mattison to the Rescue

You can feast on the cooking of chef Paul Mattison many ways. At streetside tables at Mattison’s City Grille in downtown Sarasota, or at Mattison’s 41 a few miles south. Or at Bayside before a show at Van Wezel, at swank weddings and society affairs along the Gulf Coast. Or at kids’ cooking camp, evening gourmet classes or on guided trips to Italy.

Or under a rain-soaked tent with hundreds of tired linemen and emergency power crews fighting to restore electricity after a hurricane. He may not be serving his artichokes Esther, but the big hot meals he serves are just as welcome for FPL workers and the hundreds rushed in from other states.

While the Red Cross and fast-food companies rush to feed civilians victims, utilities arrange with caterers, logistics outfits and occasionally independent restaurants to feed the workers who will restore power. “When we’ve got people working 15 hour in these conditions, we need to take care of them,” says Duke Energy spokesman Sterling Ivey. For his company and Gulf Power that means big contractors that specialize in disaster recovery. But it can involve operations as small as Pete and Peg’s Roadhouse Grill in St. Cloud, which sends its mobile concession kitchen loaded with home cooking out when Orlando Utilities Commission crews are working night and day.

In Tampa, TECO has 10 caterers ready to cook three meals for its crews without electricity and with a bit of hometown and country flavor. They include barbecue from Lupton’s and Fed’s Market, Spanish and Italian from Latam and Tony’s restaurants as well as Bob Evans and Catering by the Family.

Of course, cooks and servers work on short notice in the same rain, cold and lack of power, but for caterers and restauranteurs who have the mobility, it’s a profitable challenge. One weekend about five years ago, Mattison got word he might be needed: He and his crew would have to be 200 miles away and should start setting up in a parking lot in Sunrise at 3a.m. Monday. He would feed 300 for breakfast, 500 for lunch, 800 for dinner and then three meals for 1,500 the next day.

He rallied a crew of 20 and loaded his trucks with all the gear and food he had and made their first deadline with a few improvisations. “Probably the first time those linemen had shrimp and smoked salmon for breakfast, ” Mattison laughs, but he had extra food from a wedding and added it to the buffet.

Mattison’s crew worked the staging area for two weeks straight, from 5 a.m. until 10 or 11 p.m., grabbing sleep where they could. As the days went by, they mastered the drill. The storm itself helped: Dining dropped off all over Florida, freeing more Sarasota employees to help; the power outages meant vendors had food to move quickly, so Mattison was able to sub ribeyes fore beef stew one night.

“My crew said they never worked so hard, made so much money or had so much fun” being part of the rescue effort, Mattison says.

 

sht_ticket_mcg_farmtofork_brunch_22april13 copyHerald-Tribune
Eat Near: The wild brunch
Monday, April 22, 2013

After three courses, I’m already well past full. But then our server brings over dish No. 4: a cylindrical nugget of fried chicken gently placed atop a small triangle of waffle and what tastes like blueberry crème. The whole thing is drenched in something called maple gravy, which tastes just as good as it sounds.

All of a sudden, I’m hungry again.

Today’s decadent midday meal comes courtesy of Mattison’s City Grille, once again offering its sumptuous Farm to Fork Sunday Brunch to discriminating locavores. The idea, now a few years old, is for Mattison’s to put together a short tasting menu featuring the best products available within 50 miles of the restaurant.

To do so, Executive Chef Paul Mattison and City Grille Chef Gino Calleja teamed up with the Suncoast Food Alliance’s John Matthews. Matthews in turn reached out to Sarasota CLUCK, because, hey, who doesn’t want fresh backyard eggs for brunch? CLUCK members, dedicated to standing up for area residents’ right to raise backyard chickens, donated eggs to the cause, and all proceeds will further the group’s educational efforts.

Matthews put together some of the best products available this time of year, and Calleja “bounced ideas around” with Mattison. They eventually developed a four-part menu that runs the gamut of breakfast favorites. The meal started out with a plate of griddled grits nestled beneath a patty of sausage and a delicately poached CLUCK egg, then continued with a super-soft salmon mousse dotted with a teaspoon of Mote Marine caviar. Plate No. 3 featured a generous strip of sweet, fatty pork belly, a CLUCK egg sautéed to perfection and grilled asparagus that delivered a solid dose of smoke. Mix all that with bottomless Bloody Mary refills, and I’m prepared to call it a day. But then that chicken, the coup de grâce, comes out. Wow.

Callejo has been at Mattison’s since 2007, and today’s brunch shows what he can do. Matthews says Callejo’s staff is “committed” to him, and the quality of the food reflects that. “I really do enjoy working with him,” Matthews says. “It takes somebody special.”

Mattison’s likes to source its food from the Suncoast as much as possible, says Callejo, and it’s important for the restaurant to “help support our local farmers.” The couple dozen bloated customers (me included) are paying up and trickling out, and everyone seems beyond satisfied. “We want to keep doing this as much as possible,” says Callejo.

This is the 21st entry in Eat Near, a regular column dedicated to all the lovely food that folks on the Suncoast grow, raise, kill or craft. If you have an idea for someone/thing to feature, email me at eatnearsrq@gmail.com or hit me up on Twitter: @LeveyBaker.

sht_style_kitchens_april2013_p30 copy

Herald Tribune – Style Magazine April 2013
Kitchen Envy by Kristine Nickel Photos by Mark Sickles

Sarasota has beautiful houses, great chefs and plenty of reasons to entertain. Chefs are in and out of houses hundreds of times during a season catering parties from large to small. We wondered just which kitchens have caught the fancy of some of our favorite chefs and why, so we went to Tommy Klauber of Fete Catering as well as two different restaurants – Polo Grill in Lakewood Ranch and Pattigeorges on Longboat Key; Paul Mattison of Mattison’s City Grill and Mattisons 41; and Jeremy Hammond-Chambers of Innovative Dining. We asked them: What makes a beautiful kitchen one a professional chef wants to work in? What are those elements? Is it the professional equipment, the layout, the space itself? What are the factors that bring about kitchen envy? Read on and you may just be surprised, and you’ll certainly love peeking into these spectacular kitchens.

Paul Mattison talking about I.J. and Valerie Pobers’ house on Siesta Key.
The Pobers have a beautiful house on Siesta Key. We cater a large party there every year for Circus Sarasota, which they support, but it’s the smaller dinner parties that I really enjoy doing. Their house is a Guy Peterson modern house that invites the outdoors in. They have decorated it with wonderful antiques and art collections that create an amazing warmth and energy. The kitchen opens onto the dining room, and when I cook I feel almost on stage, with the ability to interact, yet remain separate. The kitchen is simple, but it has everything I need and that is a great space with a warm, energetic feeling. There are bigger and more technical kitchens in Sarasota, but this one has the energy that helps me do my best work.

Chef Paul Mattison’ssarasota_herald-tribune_20130407_L32 copy
Rosemary Honey Glazed Salmon
Ingredients
1 1/2 to 2 pounds salmon
2 tablespoons olive oil

1 teaspoon rough-chopped rosemary
1/2 cup honey
Zest and juice of 1 lemon
1 cup beurre blanc
Salt and pepper, to taste

Method
Cut the salmon into 4 servings. Rub each piece with oil then salt and pepper on both sides. Place on a very clean, slightly oiled grill for 2-3 minutes on each side, being sure to make grill marks.
Meanwhile, combine the rosemary, honey, lemon zest and juice in a small sauce pan. Warm and steep for 5 minutes. Drizzle over the salmon fillets and finish in a 375-degree oven for 5-6 minutes for medium or until desired temperature. Serve plated with beurre blanc.

Grilled Asparagus
Ingredients
1 pound asparagus
1 tablespoon olive oil
Zest of 1/2 lemon
Salt and pepper, to taste

Method
Rub the asparagus with oil, season to taste, then grill just until tender. Toss with a little more oil and top with lemon zest..

sht_style_june2013_winefest_cover_web

Herald Tribune – Style Magazine June 2013 April Showers by Kristine Nickel Photos by Mark Sickles

April showers may have brought May flowers, but they also wreaked havoc on the first night of the 22nd Annual Florida Winefest, when, for the first time in those two-plus decades a “banquet on the block” was planned. A winemaker dinner event, the banquet on the block was a creative idea that spurred overwhelming interest: Close down one city block. Stretch banquet tables down the center of that block. Engage six superb chefs to prepare a multi-course banquet. Layer in free-flowing wine from just about every winery represented at the Winefest.
What could be more delightful?
Of course, any event planner worth their salt always thinks of the possibility of rain when considering an outdoor event. Still, history was on the side of sunshine. It had not rained on Winefest since the very first year when a downpour complete with copious lightning threatened the late jazz great Mel Torme as he crooned under a tent on the grounds of the Ringling Museum. Having been at that event, I distinctly recall thinking we might all be electrocuted, but would die quite happy sipping great wines and listening to a superb singer, but that’s another story.
In 2013, the rain merely forced the event into the banquet room at
Mattison’s Forty-One, an adequate alternative to sitting on Lemon Avenue in front of Mattison’s City Grille. The idea of one contiguous banquet table was modified to suit the situation, and two long banquet tables took its place without sacrificing the conviviality. A little calamity always serves to bring people together, doesn’t it?
There was no sacrifice either on the food and service side. The six courses were brought to table efficiently despite the close quarters, and the food was certainly representative of the talents of the chefs and the quality of their restaurants. Presenting the first course was chef Christian Hershman of State Street Eating House, who concocted a delightfully presented Brown Bag Steamed Hogfish. When the bags were opened at each seat, an aroma of rosemary and lemon filled the room. The hogfish was accompanied by those aromatics as well as artichoke and some of the most delicious hearts of palm I have ever experienced. The next course focused on fish of a different sort: Pan-seared Sea Scallops. These were prepared by Chef Randal Roulette of Owen’s Fish Camp and they were over-the-top scrumptious. The sweetness of the grilled scallops matched that of the corn in the accompanying succotash, which had a touch of spice to add another dimension. The surprise ingredient that gave that dish Southern credentials was the addition of pulled pork on the plate. Salute! Ristorante’s dish — Agnolotti — was prepared by chef Laszlo Bevardi and was a classic Italian favorite. The half moon-shaped pasta was stuffed with ricotta and spinach and placed on a puddle of rich parmesan cream sauce. The fourth course came from Mattison’s City Grille and surprised the crowd with its sophistication considering the Grille is known for its casual style in both food and ambiance. Slices of Pan-roasted Duck Breast were fanned on top of braised endive with the addition of a puree of sweet potatoes and a complementary green peppercorn-apple gastrique that coaxed out the earthy, sweet flavors of the duck. Well done. By this time, stomachs were visibly expanding, but still had room for one of Chef Darwin Santa Maria’s signature dishes done with his fabulous chimichurri sauce, this time on Grilled Skirt Steak. It was accompanied by a refreshing beet relish and sweet plantains to tame the chimichurri. By the way, the steak was cooked perfectly. The finale came from Pastry Arts and it was an art form, indeed. The Neapolitan Delight combined cake, mousse, ganache and fruit sauce into a multi-layered, colorful blend of tastes and textures. It was the perfect finish to a wonderful dinner. Bottles of wines were placed at intervals along the table, which gave diners multiple choices for matching wines with foods. It was fun to try different pairings and it inspired lots of conversation, but when food is this good, it deserves more of a focused and intentional wine approach. Food for thought for next year when I certainly hope banquet on the block reappears on the Winefest schedule — rain or shine.
Here are the recipes so you can reenact your own banquet

 

Roasted Duck Breast  Chef Gino Calleja Mattison’s City Grille
Duck Ingredients
2 duck breasts, score the skin (for a better fat rendering andcrispy skin)
4 whole black peppercorns
1 sprig of thyme
Zest of half an orange
2 tablespoons canola oil
2 cloves garlic, smashed
1/4 teaspoon 5-spice powder
1 ounce ruby port
salt and pepper
Method
In a medium bowl, combine duck, peppercorns, thyme, orange zest, oil, garlic, 5-spice and port and marinade overnight (for at least 8 hours). Preheat oven to 350 degrees. Remove duck breast from marinade, pat dry with a paper towel, season with salt and pepper. Place duck, skin side down, in a medium sauté pan over medium heat for 3-4 minutes each side and place in oven for 5-6 minutes (for medium temperature).

Sweet Potato Purée
Ingredients
1 pound sweet potatoes
(2 medium sized)
1 tablespoon canola oil
1/4 teaspoon ground
nutmeg
1 tablespoon butter
salt and pepper
Method
Wash sweet potatoes, pat dry, drizzle with canola oil, sprinkle with salt and pepper and place in 350-degree oven for 45-60 minutes. Remove sweet potatoes from oven, cool for 5 minutes, cut in half, scoop out potato (no skin) into small mixing bowl, add ground nutmeg, butter and salt and pepper. Set aside.

Endive
Ingredients
2 large Belgian endives, cut in half
1 tablespoon
butter
salt and pepper
Method
Bring pot of salted water to boil, submerge endive, cook for 2 minutes, remove from water and drain. In small sauté pan, at medium heat, add butter until slightly brown and dry endive. Cook for 1 minute. Season with a little salt and pepper, remove endive from butter and set on paper towels.

Apple Gastrique
Ingredients
1 cup apple juice
1/2 cup apple cider vinegar
1 cup demi-glaze
1 tablespoon minced shallots
1 tablespoon green
peppercorn
1 teaspoon butter
Method
In a medium saucepan, combine demi-glaze, apple juice and vinegar on medium heat, reduce by half. Add minced shallots, reduce for 5 minutes and add butter and green peppercorns. Consistency should be nap (coat the back of a spoon). Season with salt and pepper and set aside.

Plating
Remove duck from oven, let rest for 3-4 minutes, slice thinly (1/8 inch) on the bias. Place sweet potato in center of plate, fan duck slices around, lean endive (cooked and cooled down) between duck breast and sweet potato. Garnish with gastrique.

 

sht_style_june2013_winefest_ducksht_style_june2013_winefest_tables

sht_style_nov2013_ready_set_eat_v3_webSarasota Herald TribuneStyle MagazineReady, Set, Eat
November 2013
by Kristine Nickel Photos by Mark Sickles

Calendar? Check. Wardrobe assessment? Check. Appointment with personal shopper? Check. Hair and makeup strategy? Check.
No getting-ready-for-season list is complete without a look at the current food trends. Whether you are helping to plan some of this year’s parties and galas, will be entertaining at home, or are just plain curious, perusing the latest food trends should be on everyone’s to-do list. While you may not be thinking beyond where to go and what to wear, our town’s busiest caterers are scouring the national trends, juxtapositioning them with local inclinations and developing strategies for menus that will delight and dazzle the thousands of party-goers who will be exposed to their culinary creations this season.

On a national level, trends are pretty consistent across the country. Most of the top chefs are weighing in toward cultural, ethnic flavors. This diversity is evident as chefs learn about and use more Asian spices and cooking methods and add south-of-the-border techniques (think Argentina) such as special grilling techniques and methods of adding layers of flavor. Another huge national trend is the explosion of vegetables, which are now taking center stage on a plate rather than around a slab of meat or fish. Vegetarianism is a factor, but equally as motivating are costs.

Food costs have exploded during the past couple of years. It’s much more cost effective to use vegetables more frequently and in new and different ways. … In addition to his popular restaurants and Van Wezel venue, Paul Mattison is one of the area’s most popular caterers. For 2014 he sees trends as more ingredient driven. And, to test drive his intuitions about trending ingredients, he uses the frequent wine dinners Mattison’s Forty One holds to introduce new creations. Some of the ingredients served in these test-market situations that have stuck are burrata, micro-greens, farro — the corn-like grain— and an arancini. “For the burrata, I want to surround it with fresh, seasonal fruit that can be sourced locally, along with nuts and the spicy flavors of micro-arugula,” says Mattison. “So we devised a carpaccio-style appetizer that I think will be very popular.” Mattison, who is at heart a lover of Italian food, wanted to do a version of the risotto that is rolled into a ball and stuffed. He also wanted to use the texture of faro in the dish. “We love combining great tradition and creativity, hence the arancini-style take on this dish. Typically, arancini is basically risotto rolled into a ball and you then make a hole and stuff the risotto ball with cheese or anchovies. Bread it, fry it or sauté it. We took this concept and adapted it. But instead of risotto, we used a combination of ground beef and pork, made a ball and stuffed the hole with foie gras. We then breaded and sautéed it, topping it with an amazing porcini sauce. The combination is truly over the top.”

Chef Paul Mattison’s Apple “Carpaccio” burrata cheese, arugula, hazelnuts and stone fruit vinaigrette
Ingredients:
20 Vernaccia wine-poached Granny Smith apple slices
1 burrata, quartered
2 tablespoons hazelnuts, toasted and chopped fine
1/4 cup micro-arugula
As needed stone fruit
vinaigrette (see recipe)
As needed extra virginolive oil
As needed fleur del sel
Fresh-ground black pepper

Method: Shingle five pieces of apple between four plates. Carefully place burrata centered on top of apple slices. Lightly sprinkle each piece of cheese with fleur del sel and fresh-ground black pepper. Drizzle stone fruit vinaigrette around each piece of cheese. Finish by sprinkling hazelnuts, arugula and a drizzle of olive oil on each plate.

Cherry Vinaigrette
Ingredients:
2 teaspoons shallots, finely minced
3 tablespoons cherries, small dice
3 tablespoons nectarines, small dice
2 tablespoons peaches, small dice
1/2 teaspoon orange zest
1/2 teaspoon thyme, freshly chopped
3 tablespoons Minus 8 vinegar
4 tablespoons extra virgin olive oil
As needed, salt and freshly
ground black pepper

Method: In a small bowl, add all ingredients together. Carefully mix. Adjust seasoning with salt and pepper. Let vinaigrette sit for at least an hour before serving. Enjoy!