Mattison’s serves Good Food!

We are excited to announce that we have been recognized by Good Food 100 as one of only two restaurants in the area and one of only five in the entire state of Florida, to receive this recognition denoting Mattison’s as a leader in the area of sustainably sourced menu items.

According to the Good Food 100 website, “As ingredient transparency increasingly becomes the most important item on any menu, the Good Food 100 program seeks to redefine how chefs and restaurants are viewed and valued. Good Food 100 Restaurants™ is a badge of trust that educates eaters and recognizes chefs and restaurants that are transparent with their purchasing and sustainable business practices. Founded by food industry veteran Sara Brito, Good Food 100 moves the restaurant industry forward by underscoring how chefs and restaurants are building a better food system and supporting state, regional, and national good food economies.”

Brito adds, “Good food is more than just taste. Truly good food is beneficial for every link in the food chain. We want eaters to appreciate that and learn to evaluate chefs and restaurants for their commitment to transparency, sustainability and their overall impact on good food economies,” said Brito. “Eaters look to ratings, lists and awards to help navigate the proliferation of food choices. Good Food 100 Restaurants is a game changer, shifting away from recognition based on opaque standards and subjective criteria to recognition based on objective standards and transparent criteria defined by economic impact.”

Chef Paul Mattison states, “We are honored to be featured on the 2019 Good Food 100 list. Being included on this prestigious and exclusive list justifies our daily committment to sustainable business practices that include working with small family farms that grow and produce all natural, antibiotic and hormone free products, using environmentally friendly materials, and seeking out partnerships and collaborations with like minded regional and local culinary suppliers.”

For more information on Mattison’s and how we are a leader in the area of sustainabile business practices contact Caryn Hodge [email protected], 941-921-3400 ext. 110.

Let the wedding planning begin with Mattison’s! More than x number of couples can’t be wrong! Wedding Wire couples have voted Mattison’s as their favorite wedding caterer. We are the premier wedding caterer in the Sarasota and Bradenton area but we cater anywhere and everywhere. We also can help with other aspects of your special day. We can connect you with amazing vendors, help the day of and ultimately, take care of every little detail so you can enjoy the most important day of your life! Our chefs can create customized menus incorporating your favorite flavors, family treasured recipes, and Mattison’s signature dishes using all natural, environmenally sustainable, locally sourced ingredients. Do what so many Wedding Wire couples did, contact Mattison’s Catering to make your wedding a day you, and your guests, will never forget. Contact Kourtney Culler, Mattison’s Catering Sales Director. [email protected] 941-921-3400  ext. x.

The Braille Blues Daddy, Bryan Lee, Returns to Mattison’s Riverwalk Grille for their February Blues Brunch

Known as the Braille Blues Daddy, Bryan Lee has been gracing blues clubs throughout the country and frequently on Bourbon Street since the 1950’s. He will return to play one show only at Mattison’s Riverwalk Grille on Sunday, February 23rd during their monthly Blues Brunch 11-3. Reservations are encouraged. www.mattisons.com or call 941-896-9660.

Though legally blind, Bryan has been creating masterful blues sounds since a very young age learning by sound and touch. A 2010 Grammy nominee, and 2011 BMA recipient, he is a living legend.

Don’t miss an opportunity to hear this blues legend at Mattison’s Riverwalk Grille, Downtown Bradenton. General Manager Liz Fridenberg states, “We are lucky to have Bryan Lee join us for our monthly Blues Brunch. Everyone on our staff has requested to work that day and we expect a good guest turnout.” Make your reservations early for this great opportunity to hear a Blues Legend.

Mattison’s Blues Brunch is held every 4th Sunday of the month from 11 am – 3 pm with live entertainment and a variety of made from scratch, prepared to order, menu choices.

Mattison’s Riverwalk Grille, Downtown Bradenton is located at 101 Riverfront Blvd., next to the Courtyard Marriott on the beautiful Manatee River. Mattison’s is owned by Chef Paul Mattison and features live entertainment nightly, lunch, dinner and brunch, an award-winning locals’ favorite happy hour and menus featuring locally sourced, antibiotic, hormone, additive free items such as Niman Ranch Beef and FreeBird Farms Chicken. The menu offers a variety of cuisines including American, European, Asian and Caribbean. Hours vary by day. For more information and to make reservations visit www.mattisons.com or call 941-896-9660.

Every December, the team at The Sarasota Post awards a “Person of the Year.” This year, the honor goes to Chef Paul Mattison, owner of Mattison’s Restaurants and Catering.

The award was presented to Paul last night at Mattison’s Riverwalk Grille Downtown Bradenton by Laura Bell Adams of The Sarasota Post. Mattison’s Marketing Director, Caryn Hodge, Mattison’s Bradenton Restaurant Manager, Liz Fridenberg and Sande Caplin of The Sarasota Post were there for the presentation.

Sarasota Post Photo

Mattison’s Riverwalk Grille is known for its delicious food and live music.

The fourth Sunday of the month has been designated as Blues Brunch Sunday in partnership with the Bradenton Blues Festival, a Realize Bradenton production. But move over Beethoven there is some Jazz coming through. Now the 2nd Sunday of every month will be dedicated to bringing Live Jazz to the popular outside eatery situated on the beautiful Bradenton Riverwalk.

The next two months are already booked with the Dick Cunico Band playing on Sunday, October 13th and November 10th from 11-2. And now that the weather is cooling off, it is the perfect time to dine alfresco.

Dick has performed at many prestigious festivals and has been featured on an episode of the hit T.V. program Northern Exposure. Concert experience includes performance in over 900 cities in the USA, Canada, Mexico, Japan, Europe and The Philippines. His Motion Picture experience includes The Beverly Hillbillies Movie performing with Dolly Parton, River Phoenix, Debbie Allen and Jimmy Dale Gilmore, When A Man Loves A Woman.

Mattison’s Weekend Brunch menu, served on Saturday’s and Sunday’s from 11:00 am- 3:00 pm, offers a wide variety of made from scratch, prepared to order, chef created menu choices like the Niman Ranch Steak and Eggs, Breakfast Sundae, Smoked Corned Beef Hash, Riverwalk Breakfast, Stuffed French Toast or the Vegetable Frittata. Start off with a mimosa made with local Tropicana Orange Juice or get creative and spice it up with our new build your own Bloody Mary bar!

Reservations are encouraged. Call 896-9660 to reserve your brunch spot and to listen to live Jazz or Blues.

Mattison’s Riverwalk Grille, Downtown Bradenton, is owned and operated by Chef Paul Mattison and serves a variety of menu options with a focus on all-natural, antibiotic and hormone free beef, pork, lamb and chicken as well as sustainable and organic items, brick oven pizza, sushi and more. Situated on the beautiful Bradenton Riverwalk the open-air restaurant offers live music, an award-winning happy hour and a comfortable dining experience for families, date night, business lunches and small or large group get togethers. Serving lunch, dinner and a weekend brunch, Mattison’s continues to be a place guests enjoy great food, good times and excellent customer service.

Photo from Mattisons

Chef Paul Mattison recently visited the campus of Manatee Technical College to share his culinary knowledge and skills with the students in the college’s culinary program. The program curriculum for that week was focused on beef and game. This was a perfect fit for Chef Paul primarily because of his knowledge and support of the subject.

It was important to Chef Paul to share his passion for supporting small family farms like Niman Ranch, that provide all natural, antibiotic and hormone free products.

Chef Paul has served Niman Ranch beef, pork and lamb at all three of his local restaurants for many years, as well as at numerous catering events and at the Van Wezel Performing Arts Center, where Mattison’s is the in-house caterer. So, it was a perfect opportunity to introduce the students to Niman and get them cooking with products from this industry leader.

The group of 25 students and program instructors started in the classroom hearing how Chef Paul was first introduced to the culinary world, how he became a chef and anecdotal stories about being a restaurant owner. Students were able to ask questions before heading into the kitchen. Once in the state-of-the-art teaching kitchen, the students gathered around the prep tables making sure they could see all that he had to show them. The students were focused and engaged as he explained the difference in the cuts of meat, showed knife cutting skills and talked about how to apply a variety of cooking methods to one cut of beef to create multiple dishes.

Then the students got busy. Students enthusiastically volunteered to marinate, cut, braise, chop and keep a watchful eye on their respective dish as it cooked in the pan, oven or stove top. The students made Schnitzel, pounding it out, coating it and getting the pan at just the right temperature to make the Schnitzel sizzle. Next up was a tenderloin which the students marinated and covered in fresh herbs. While that student was intensely keeping an eye on the tenderloin, another had the responsibility of making a mustard sauce that would be paired with the cut tenderloin. The students got inventive and spontaneous using fresh fruits they had in the pantry to make a Granny Smith apple and dried fig chutney as an alternative topping for the tenderloin. Chef Paul showed the students how to utilize as much of the product as possible to cut down on waste.

The kitchen was a beehive of activity, but everyone had a job to do and contributed to making two delicious dishes and two sauces. When all the cooking was done everyone took their turn trying a little of each dish. Chef Paul pointed out what a great job the students did and how impressed he was by their level of knowledge and natural abilities. The session ended back in the classroom where students were able to ask some final questions. Chef Paul said that he would be proud to have any of them come to work for him and be a part of his restaurant or catering team.

Caterers and restaurant owners look for people who take the industry seriously and consider working in hospitality a career rather than a stepping stone or just a job. Many catering companies and restaurants find it challenging to find staff who have an adequate level of knowledge and professionalism to be an asset to their teams. It was refreshing to see that MTC is cultivating staff that will provide local businesses with quality employees and leaders in the hospitality industry.

MTC’s Culinary Program, led by instructors Matt Schole, Mark Keckstein, and Melinda Benson, is comprised of two programs – an accelerated 6-month program and a full year, 12-month program. Students include dual enrolled high school students that are as young as 17 years old to adults up to 50+. Most have no experience in the field, a few have under one year of experience. Upon graduation, many plan to work in restaurants, hotels, catering, food trucks, or continue their education.

Roland Wilhelm, one of the students commented, “Chef Paul emphasized going back to basics, and to not overthink things that are simpler than you think they are.”

Mattison’s is a chef-owned restaurant and catering company with three restaurants throughout Sarasota and Bradenton that focus on presenting fresh, sustainable ingredients, innovative cuisine, and exceptional service while supporting local farmers, culinary suppliers, and the community on Florida’s Gulf Coast.

Photos from Mattison’s

My name is Kourtney Culler and I am the Catering Sales Manager for Mattison’s Restaurants and Catering. I am so excited to work for, not only an amazing Chef, but an outstanding company. Mattison’s takes pride in utilizing the highest quality meats and products sourced from sustainable family farms and local purveyors – a concept that I didn’t fully grasp until I witnessed and tasted the difference for myself.

I have been hands on in the Weddings and Events industry since 2015, climbing the industry totem pole. I started as an assistant to the owner of one of Sarasota’s top wedding planning companies. By her side, I learned the steps needed to successfully execute amazing events of all sizes, from beginning to end. I was soon promoted to Assistant Coordinator and then to Lead Planner, where I had full reign of my own events. This position included organizing and ordering rentals, communicating clearly with vendors and overseeing set up and executing the timeline on the day of the event. This allowed me to work side by side with some of the best vendors in the region. I have experience planning Corporate Events, Galas, Weddings, Rehearsal Dinners and Private Parties ranging from 10 guests to 600 guests – each event is different and unique.  I think the reason my clients like working with me is because I treat their event like it is unique and not just another client getting married or having a corporate party.

My personal life also blossomed alongside my career as I became a mom and a married woman. Being the mom to a three-year-old is one of the best “jobs” I could ask for – and it shifted my life goals. As much as I loved being so hands on in the event industry, it called for late nights and inconsistent schedules. I was yearning to be home with my son more and that is when the opportunity to work with Chef Paul arose.

Being able to work behind the scenes to customize delicious menus and make sure all the I’s are dotted and the T’s are crossed is what drives me to be successful. I love making sure all the details are taken care of, even ones my clients may not think of.  This truly is my passion. I have been with Mattison’s since June of 2019 and have already learned so much. I know that I will continue to grow both personally and professionally in my career here at Mattison’s. I look forward to working with brides and their families, corporations and business owners and event planners to provide them with globally inspired cuisine, quality staffing and a stress-free planning process. Working for an award-winning chef and catering team is exciting and I enjoy sharing what Mattison’s has to offer with my clients.

 

Mattison’s Annual Outstanding Community Service Award Reception was a great event recently hosted at Mattison’s Riverwalk Grille. The award honors a member of the Manatee County community who goes above and beyond the call of duty to help others. The event was held at Mattison’s Riverwalk Grille in Downtown Bradenton and you can read all about it at the link below.

Click Here to Read the Article

photos by Rod Millington

Mattison’s Brunch was recently highlighted in the Observer! Check out what they had to say.

Click Here to Read the Article

“Mattison is cognizant of the fact that each order could be someone’s first impression of the brand.”

Delivery Services for restaurants are popping up more and more. How popular are they and how do they affect restaurant sales and the dining experience? Grier Ferguson explores those questions and more in this interview with Chef Paul Mattison.

Click Here to Read the Article…

 

Mattison’s Riverwalk Grille has rolled out a program that will benefit twelve local charities and thousands of individuals and families in need. Each month, over the next year, Mattison’s will designate a local charitable organization to benefit from their ROUND UP FOR CHARITY program where guests can round up their lunch or dinner check to the nearest dollar or donate any amount they wish. The chosen charities will cover organizations that assist children, animals, veterans, the homeless, the terminally ill, the hungry and small family farmers.

Chef Paul Mattison is not just a restaurateur but a philanthropist and believes in supporting the local community. Chef Paul states, “Manatee County residents and business owners have been very welcoming to us since we began Mattison’s Riverwalk Grille, in 2016. I believe that it is our duty as business owners to support organizations that help the underserved populations and those in need. We are honored to give back to the community that has given us so much!”

Don’t forget to ask to Round Up your check when dining at Mattison’s Riverwalk Grille in Downtown Bradenton.

Read more at Bradenton.com:

https://www.bradenton.com/news/local/article236904028.html

We were excited to get the news that Mattison’s has reached a milestone on the most visited wedding website worldwide – Wedding Wire!

Mattison’s has received 50, 5-Star reviews.

Five Stars is the highest rating available on the review site which joined forces with the Knot recently to be the go to reference for all things wedding related. To be recognized by the brides themselves is confirmation that we are a leader in the wedding and event industry in our region. Thank you to all of our brides and their families and friends for reviewing us in such high esteem.

Our motto is Once in a Lifetime…Every Time and we are glad to know that the brides felt this commitment to personalized service on one of the most important days of their lives.

Join Chef Paul Mattison and Vintner Chris Benziger
for a wonderful wine pairing dinner with
Special Guest Aaron Williams, Hog Farmer and
Next Generation Scholarship Recipient!

Mattison’s Forty-One  |  Wednesday, August 28th  |  6:30pm  |

For the special Industry Rate of $75.00 inclusive call 941-713-3105 or email mattisons[email protected] 

Proceeds Benefiting The Next Generation Scholarship Foundation.  It raises awareness around the importance of traditional farming and ranching practices, ultimately helping to maintain agriculture opportunities by providing funding for college.  Learn More!

Menu

Hors d’Oeuvre: 2018 Benziger, Rose | Watermelon & Feta, marinated watermelon, balsamic, crumbled feta cheese on a jicama chip

First Course: 2018 Benziger, Tribute Sauvignon Blanc | New Bedford Sea Scallop, sweet pea puree, Niman Ranch bacon jam, pea tendril salad

Second Course: 2016 Benziger, Pinot Noir | Niman Ranch Pulled Pork, papusa corn cake, summer cherry pico de gallo, sweet pepper coulis, chimichurri drizzle

Third Course: 2016 Benziger, Tribute Cabernet Sauvignon | Slow Roasted Niman Ranch Porchetta, fennel sausage stuffed, marinated grilled zucchini plank, red wine herb au jus

Fourth Course: 2016 Benziger, Merlot | Niman Ranch Mixed Grill, red wine marinated beef tri-tip, crispy grilled pork belly, bone marrow mashed potatoes, roasted Brussels sprouts & cracklins, plum bbq sauce

Dessert Course: 2016 Benziger, Chardonnay | Bananas Foster Crepes, vanilla, toffee, chocolate gelato

Mattison’s and Edrington are joining forces this year to help raise money for Niman Ranch and our local farmers.
Edrington is double matching all donations to the Go Fund Me!

We were excited to be featured in the Scene Magazine as one of the best places for “Foot Stompin’ Good Eats.” Glad to be recognized for our awesome live music and supporting local musicians in addition to our delicious menu items and drinks.

Lisa Ridings Band

Mattison’s City Grille
1 North Lemon Ave, Sarasota • 941.330.0440

  • Sunday and Monday: 11:00 AM – 10:00 PM
  • Tues to Thursday: 11:00 AM – 11:00 PM
  • Friday: 11:00 AM – 12:00 AM
  • Saturday: 9:30 AM – 12:00 AM

Does anyone else remember The Depot? A literal hole in the wall with a liquor license and a sad little stage-like platform. No roof, no real seating, no food. Just a booze hole and some place a band might play. Mattison’s City Grille, still al fresco, built out a huge bar, a large roof, and installed plenty of fans. The result is a downtown landmark—an open-air stage with great sound and great acts.

Every Saturday, the Lisa Ridings band takes the stage and delivers their high-energy set-list of rock, blues, Motown, and soul hits. Thursdays are just a little more chill (just a little), with The Venturas bringing their jazz, blues, rock, and country. Mattison’s menu is full of mildly upscale crowd pleasers, including a Cucumber & Avocado Gazpacho soup that will keep things cool if you’re rocking out on a summer’s eve. Along with a tasty variety of brick oven pizzas, seafood, and salads, there’s a lot of meat on the menu: lamb, meatloaf, ribeye, filet, pork ribeye, half chicken, burgers, and bolognese—all from humanely raised sources like Niman Ranch.

By Rick Dakan

Read the article here: Scene Magazine “Foot Stompin’ Good Eats”

 

niman ranch farmers

Iowa hog farmer Aaron Williams (right) and his father, Bruce Williams

By Cooper Levey-Baker
SarasotaMagazine.com 7/19/2019

Next month’s Niman Ranch Next Generation Scholarship Dinner highlights the benefits of humanely and sustainably raised livestock.

Founded in northern California in the late 1970s, Niman Ranch has, in the decades since, become synonymous with livestock raised in humane, sustainable conditions and high-quality beef, pork and lamb. The company works with a network of more than 720 family farmers and ranchers in 22 states—all of whom are required to meet Niman’s stringent husbandry standards. And while you may not know the name Niman, if you dine out frequently in Sarasota, you’ve likely tasted the company’s meat. Niman has become a major provider for some of the area’s best chefs.

But the relationship goes deeper than just buyer-seller. For proof of that, book a reservation for the third annual Niman Ranch Next Generation Scholarship Dinner at Mattison’s Forty-One on Wednesday, Aug. 28. Mattison’s chef and owner Paul Mattison has been a Niman devotee for years, and the company’s products are all over the menus of each of his three restaurants. The scholarship fundraiser next month will feature six courses, four of them blessed with Niman meats, plus wine pairings from Chris Benziger of California’s Benziger Family Winery.
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Can Doing the Right Thing Really Make for Better Tasting Meat?

The growing demand for food to be free-range, cage-free and humane-certified demonstrates the consumer’s concern for the welfare of animals that are raised for food. That begs the question…Can doing the right thing still make it possible for restaurants to provide quality products and great tasting food?

In a word, Yes!

One such product is Niman Ranch, which is the only provider Mattison’s Restaurants uses for their beef, pork or lamb.

As stated on the Niman Ranch website, “In the early 1970’s, Niman Ranch was started in a small town just north of San Francisco with the purpose of raising cattle with care using traditional, humane methods with wholesome, all-natural feeds. It just seemed like the right way to do things and it caught on.

Today Niman Ranch supports the nations largest network of family farmers and ranchers – 725 and growing. All Niman Ranch livestock within their network of farms are humanely raised according to the strictest animal handling protocols.
Read more

Mattison’s is inviting it’s guests to Savor Sarasota and Summer a Little Longer.

Mattison’s has extended the Savor Sarasota menus through the end of August at all three Mattison’s Restaurants. Diners can enjoy 3 course lunches for $16 and 3 course dinners for $32. For more information read this story from SRQ Daily: The More the Merrier at Mattisons. To view the menus visit our blog Savor Sarasota is Back

You found the perfect soulmate. You found the perfect dress. Now if you could just find the perfect wedding vendors.

Having a professional team is the key to making your dream wedding a reality. Here are a few guidelines to help get your vendor search started off on the right foot.

Mattison’s understands how important your wedding is and will go above and beyond to make it all come together just like you have always dreamed. As a full service caterer we’ll take care of every detail and make sure there are no surprises on your special day.

5 Signs a Wedding Vendor Is Legit
By Tia Albright, Martha Stewart Weddings
It’s wedding planning time! Once you’ve put some thought into what you want for your dream day, it’s time to build the dream team. With so many florists, DJs, caterers, and other vendors to choose from, it’s your job to weed through the masses and find the winners. Here are five signs that a vendor is going to meet your expectations.
Read more

It’s a Mattison’s Trifecta Award!
All three Mattison’s have been awarded the Certificate of Excellence from Trip Advisor – the #1 online review site. This high honor is not awarded to everyone or given out lightly. Obtaining the recognition means the majority of the businesses’ reviews are 5 stars and that they engage with the reviewers on a regular basis.

Chef Paul states, “We are thrilled to be awarded the Certificate of Excellence for each of our restaurants. We thank our staff and management who work hard every day to provide our guests with the highest quality food, service and atmosphere. We would also like to thank everyone who reviewed us and helped us receive this recognition!”

According to Chef Paul, “Mattison’s continues to strive to provide 5-star dining experiences to all of their guests in the restaurants and at the events they cater throughout the area.”

Edible Sarasota showcases culinary leaders who apply forward thinking practices in the areas of locally sourcing, sustainability and environmental stewardship as well as restaurateurs who create unique dining experiences.

The feature article in the spring Edition of Edible Sarasota describes Chef Paul as someone who, “embodies the role of the consummate locally minded restaurateur and chef.” Whether it is designing a menu for a wine dinner, overseeing the creation of a catered event or wedding or creating a menu for the annual Chef Camp for Kids, Chef Paul is not only knowledgeable but passionate and particular when it comes to the details.

(photo by Kathryn Brass-Piper)

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