Rosé All Day 6-Course Wine-Pairing Dinner

Date: Thursday, August 24th, 2017
Location: Mattison’s Forty-One

CHEF PAUL MATTISON TO HOST 6-COURSE ALL ROSÉ WINE-PAIRING DINNER

What better way to celebrate summer than a light and refreshing all Rosé wine dinner! Join Chef Paul Mattison for 6 courses of award-winning cuisine and paired with unique Rosé wines from around the world!

Exquisite Rosé selections to include:

Reception:
2016 Chateau Val Joanis Joséphine, Rhone France
Tuna Watermelon Tartare wasabi tobiko, wonton cup

First Course:
2016 Villa Viva, Côtes de Thau France
Alaskan Black Cod sweet pea puree, summer sprout and Granny Smith apple salad, walnut brown butter sauce

Second Course:
2016 Benziger, Sonoma County
Five Spiced Duck Breast Grand Marnier glazed collard greens, house made bacon lardons, rhubarb compote

Third Course:
2015 Château D’Aqueria Tavel, Rhone France
Lamb Curry Black Venere Rice, chickpea panisse

Fourth Course:
2016 Banfi Centine, Tuscany Italy
Black Pepper Crusted Niman Ranch Beef Tri-Tip Gorgonzola cheese and rosemary Duchess potato, aged balsamic aioli

Dessert:
Luc Belaire Fantome Rare, France
Chocolate Cherry Torte chocolate goat cheese mousse, dark bitter cherries

Reservations are required.

$85 ++ Per Person purchase tickets below or call 941-921-3400

 

 

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St. Supéry Estate Vineyard 6 Course Sustainable Wine Dinner

Date:  Thursday, September 28th 2017
Time: 6:30 PM – 9:30 PM
Location: Mattison’s Forty One 7275 S Tamiami Tr Sarasota, FL 34231

Join Chef Paul Mattison for an exquisite 6-course wine pairing dinner highlighting sustainable farm fresh cuisine paired with St. Supèry Estate wines.

Special Guest: Jackie Campbell, Southeast Sales Manager for St. Supery Vineyards & Winery

RECEPTION: 2016, St. Supery Oak Free Chardonnay Coconut Poached Argentinean Pink Shrimp jalapeno marmalade, finger lime caviar on grilled flatbread

FIRST COURSE: 2016, St. Supery Sauvignon Blanc Burrata Cheese caramelized pear carpaccio, arugula, candied hazelnuts, aged balsamic

SECOND COURSE: 2014, St. Supery Virtu White Meritage Fennel Pollen Dusted Snapper fresh tarragon beurre blanc, Parmesan breadcrumbs

THIRD COURSE: 2013, St. Supery Cabernet Sauvignon Bison Agnolotti truffle Alfredo sauce, cipollini onion confit, black garlic reduction

FOURTH COURSE: 2012, St. Supery Rutherford Merlot Braised Beef Short Rib savory bleu cheese and herb soufflé, black cherry mostarda

FIFTH COURSE: 2015, St. Supery Moscato Torte di Nonna lemon pound cake, Italian pastry cream, toasted pine nuts, tart raspberry coulis

Tickets are $85 plus tax and gratuity.

Reservations are required. St Supèry Estate Vineyard is a 100% Estate Grown, Sustainably Farmed, Certified Napa Green winery located in the heart of Napa Valley. Their mission is to make distinctive wines from their Napa Valley estate vineyards. To be responsible stewards of the land, conscientious members of our community and enthusiastic champions of our employees and customers. For more information about their unique winery visit http://www.stsupery.com.

SUNSET AT PHILLIPPI – 4 Course Farm to Fork Dinner Benefiting the Historic Keith Farmhouse Renovation

SUNSET AT PHILLIPPI – 4 Course Farm to Fork Dinner
Benefiting the Historic Keith Farmhouse Renovation
Presented by The Friends of Sarasota County

Date: Sunday, October 8th, 2017
Time: 5:00 PM – 9:00 PM
Location: 5500 S Tamiami Trl, Sarasota, Florida 34231

Join Chef Paul Mattison for this unique 4-course Farm to Fork Dinner featuring local producers from the Phillippi Estate Farmer’s Market. Each course will be paired with wines from Mattison’s award winning wine list. Guest will enjoy live music and artwork by the Light Chasers, plein air painters of the Suncoast, who will exhibiting and selling their original paintings and will donate 30% of all sales to the renovation of the Historic Keith Farmhouse.

Tickets are $100 per person and includes tax and gratuity. Reservations are required and available for purchase at mattisons.com or by calling Mattison’s Forty-One at 941.921.3400.

for more information on Friends of Sarasota County Parks visit: https://foscp.org/

Long Table at the Station – 6 Courses 6 Chefs!

Date: Sunday October 15th, 2017
Time: 6:30-9:30 PM
Location: Downtown Transit Station
between 6th & 8th Avenues on 13 Street West
Bradenton, FL 34205

Enjoy a locally sourced, six-course, fine-dining experience with award-winning chefs, fine wines and local craft beer pairings at Bradenton’s Longest Table. Held in a unique urban setting outdoors and surrounded by spectacular public art.

Learn more: www.BradentonLongTable.com

Tickets are $175 per person. Proceeds benefit the downtown Bradenton Farmers’ Market. An RSVP on Facebook does not admit you to the Long Table, you must purchase tickets through the online ticket portal.

Ticket buyers must purchase tickets in the same transaction in order to be seated together. Seating will be assigned. Suggested attire is comfortably elegant.

MENU

FIRST COURSE
Chef Dave Shiplett of Bird Rock Taco Shack will prepare Local Florida Avocado Smash with plantain and house-made corn chips, and Grilled Florida Rock Shrimp Tacos with a tangerine-ginger barbeque cabbage, pico de gallo, and chimmi-churri.

SECOND COURSE
Chef “Guy” Gaetano Cannata of Ortygia will present sweet and savory Stuffed Baby Bell Peppers and Fennel Bread Pudding with apples and pancetta in an asiago cream.

THIRD COURSE
Chef Remo Mambelli of Arte Caffè will handcraft Borsellini – purses of pasta – stuffed with mixed cheese and white truffle in a sauce of light cream and onion topped with fresh, locally grown arugula.

FOURTH COURSE
Chef Jim Copening of Arts & Eats Restaurant will offer Japanese-inspired local Gulf of Mexico Grouper filet, rice blend, bok choy, white miso sauce, and a sesame seed garnish.

FIFTH COURSE
Chef Paul Mattison of Mattison’s City Grille will use Darwin Brewing Company’s Stout for his braised High Plains Bison Short Rib paired with boniato potatoes, sautéed rapini, mustard seed-grape relish, and crispy onions.

SIXTH COURSE
Chef Dana Johnson of Sugar Cubed Pastry Lab will create Guava Brûlée – organic guava from Island Grove Wine Company paired with a Dakin Dairy vanilla bean custard, toasted meringue, and 3 Keys Brewing Company’s chocolate porter caramel sauce.

Proceeds benefit the Downtown Bradenton Farmers’ Market.

Realize Bradenton is a tax-exempt organization under section 501(c)3 of the Internal Revenue Code. The fair value of the goods and services received at Long Table at the Station is $125. Your contribution in excess of goods and services received may be tax deductible.

Chalone Vinyard 6-Course Wine Pairing Dinner

Date: November 7th 2017
Time: 6:30 PM -9:30 PM
Location: Mattison’s Forty-One 7275 S Tamiami Tr Sarasota, FL 34231

High atop the Gavilan plateau the ocean breezes sweep the remarkable terroir of the Chalone vineyard, with its volcanic limestone soils that give the wines distinctive flavor.

Join Chef Paul Mattison for an evening of fine wines and award winning cuisine with special guest Gianni Abate, the Chalone Vineyard winemaker. Gianni will guide attendees through the pairings and share unique stories about these amazing wines. This is the perfect way to kick off the holiday season!

Stay tuned for the menu and featured wines!

Tickets are $85++ and reservations are required.

For more information on Chalone Vineyard visit Chalonevinyard.com

Bradenton Blues Festival
Blues Brunch

Date: Sunday December 3rd 2017
Time: Doors open at 10am
Location: Mattison’s City Grille Bradenton Riverwalk

The Bradenton Blues Brunch is Sun., Dec. 3, 2017 at Mattison’s City Grille Bradenton Riverwalk. Doors open at 10 a.m. Brunch includes a seated and served, three-course brunch prepared by award-winning Chef Paul Mattison. Guests will enjoy like music by Damon Fowler and Matt Walker.This event is certain to sell out early to purchase your tickets in advance. it’s the perfect way to wrap up the Bradenton Blues Festival!

$50 per person, ++