Entries by admin

SUNSET AT PHILLIPPI – SOLD OUT!

SUNSET AT PHILLIPPI – 4 Course Farm to Fork Dinner Benefiting the Historic Keith Farmhouse Renovation Presented by The Friends of Sarasota County Date: Sunday, January 21, 2018 Time: 5:00 PM – 9:00 PM Location: 5500 S Tamiami Trl, Sarasota, Florida 34231 Join Chef Paul Mattison for a unique 4-course Farm to Fork Dinner overlooking […]

Mattison’s Restaurants and Catering Celebrated on Inaugural Good Food 100 Restaurants List

FOR IMMEDIATE RELEASE Contact: Nikki Logan Curran Community Outreach Director nikkilogan@mattisons.com Cell : 941-780-0907 Office : 941-921-3400 Mattison’s Restaurants and Catering Celebrated on Inaugural Good Food 100 Restaurants List Sarasota, Florida, June 15, 2017 – Mattison’s Restaurants and Catering has been recognized for its role in promoting good food and sustainable food systems on the […]

Mattison’s City Grille Bradenton Riverwalk – Now Open

Chef Paul Mattison Announces New Mattison’s City Grille Bradenton Riverwalk Sarasota, FL – (Dec. 19, 2016) – Sarasota Chef Paul Mattison has announced a new Mattison’s City Grille has opened offering visitors to Bradenton’s Riverwalk European-style, al fresco dining. Year-round, live entertainment each evening on an expansive patio seating 150 guests will appeal to all. […]

Garden of Wonder, Sarasota Magazine’s Best Of 2016 Party

Tuesday, April 19 from 6pm • local food, drinks by literally Sarasota’s Best including Mattison’s • live entertainment • announcement of winners and finalists in Sarasota Magazine’s Best Of 2016 annual event • at the beautiful Selby Gardens • $107, VIP $160.50 • purchase tickets on line          

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Chef Paul Mattison’s Duck Confit Flatbread

(as seen on August 20, 2015 on ABC 7’s  Chef Judi) Toppings 2 cups Duck Confit 1 cup Roasted Grapes 1 cup Marinated Goat Cheese ½ cup Toasted Almonds 1cup Chopped Raw Kale 1 Grilled Flatbread Directions Lightly brush grilled flatbread with olive oil. Evenly spread toppings over grilled flatbread and bake at 300º for […]

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Asparagus Velouté Cappuccino with Truffle Froth

serves eight Asparagus Velouté Cappuccino 3 cups chicken stock 2 Tbsp white roux 3½ cups blanched asparagus pieces salt and pepper to taste Heat the chicken stock in a small saucepan on medium-high heat. Bring to a boil, then reduce to a simmer. Whisk in the roux to thicken. Once thickened, cook the sauce, or […]

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Duck and Mango Spring Rolls

serves four ½ package rice noodles ¼ cup julienned cucumber skins 2 Tbsp blanched, julienned carrots 2 Tbsp julienned red pepper ¼ cup julienned napa cabbage 1 cup cooked, shredded duck leg or thigh meat 8 spring roll wrappers 1 whisked egg yolk vegetable oil for deep frying Sweet Thai Chili Sauce Cook and cool […]

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Tuscan Braised Chicken by Chef Paul Mattison

Recipe for Chef Paul Mattison’s Tuscan Braised Chicken Serves 4 From the Kids N’ Chefs event on 30 October, 2014 at Phillippi School Elementary Cafeteria where Chef Paul Mattison and other local celebrity chefs created an evening of combining tastes and talents to offer sampling creations from kid-approved recipes featuring locally grown food. All proceeds […]