Mattison’s Articles in the Press
Florida Trend - Mattison to the Rescue
February 2014 by Chris Sherman, photo by Alex Stafford
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. … continue reading
Herald Tribune, Style Magazine - Fit and Fab – Walk the Walk
January 2014 by Kristine Nickle, 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.”
Herald Tribune - Phillippi Shores creates a garden
November 12, 2013 by Jeff Tavers
Paul Mattison has been the inspiration in constructing a garden at Phillippi Shores Elementary School. Since May 2012, the garden has been part of a broader effort to educate children about nutritional choices and food preparation. Writer Robert Brault wrote, “In every gardener there is a child who believes in the Seed Fairy.” Adult believers and their children were out early Wednesday to work at the school. More than 10 pairs of hands grabbed shovels, rakes and wheelbarrows to move a compost and dirt mix into the 40 4-foot-8 raised-bed garden boxes that next year will yield broccoli, carrots and cauliflower to be served in the cafeteria.
Dana Abernathy, whose daughter Ella is in kindergarten at Phillippi Shores, shoveled dirt into the boxes as Ella’s 2-year-old sister, Lochlyn, assisted. “If a child sees a vegetable grow, they’re going to be a lot more interested in trying it, it and not pushing it off the side of their plate,” Mattison, owner and executive chef of Mattison’s Restaurants and Catering in Sarasota, said. He
became interested in beginning a program after learning about the national “Chefs Move To Schools,” started in May 2010, part of first lady Michelle Obama’s initiative to address childhood obesity. Once the garden is seeded, Mattison, who has the help of Jeff Scarbrough, sustainable agriculture director at Crowley Natural and Cultural Center in Sarasota, will turn regular maintenance of the garden over to 20 volunteer families of children attending the school. As part of the educational program, the school will also host a student garden club. “We can walk them through the garden, explain to them how things grow and what vegetables look like when they’re starting,” Mattison said. “I think they’ll get a lot out of it.” They also will get to eat the first crop of broccoli, carrots and cauliflower, which will be harvested in January, Mattison’s Events and Community Outreach Director Nikki Logan said.
Herald Tribune, Style Magazine – Ready, Set, Eat
November 2013 by Kristine Nickle, 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. … continue reading
Herald Tribune, Ticket – Eat Near: The wild brunch
Monday, April 22, 2013 by Cooper Levey-Baker
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. …
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.
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. … continue reading
Hale & Bowdon Magazine
Florida’s Gulf Coast – Dining at Mattison’s City Grille in Sarasota