CHEF PAUL MATTISON ANNOUNCES NEW CULINARY OPTIONS FOR 2016 ONE MORE REASON…TO DINE AT MATTISON’S IN SARASOTA
Sarasota, Florida – (January 6, 2016) – Award-winning Sarasota Chef Paul Mattison has announced exciting menu changes for 2016. His two popular restaurants, Mattison’s Forty-One on South Tamiami Trial and Mattison’s City Grille in the heart of downtown, will offer guests the opportunity to enjoy healthier meat and protein menu items that will have an impact on not JUST the palette. He wants customers to know that WHERE his culinary creations come from really does matter.
There is a significant movement in the culinary world that Chef Mattison is not only embracing but leading the way within the Sarasota community. “We want to not only help the environment but work with people that display a compassion for animals.” He prefers to work with companies where animals are raised on sustainable farms and ranches, are antibiotic free, never been subjected to hormones and fed only one hundred per cent vegetarian diets.
“At Mattison’s we are fully committed to bringing more all-natural and sustainable ingredients to our menu creations. We source local produce  and seafood as well as procuring the freshest resources from around the world.”
In order to help spread the message, the public was invited to join Chef Mattison and enjoy the first “Meat Matters Sarasota benefit dinner presented by the local Chefs Collaborative Sarasota on December 14th at Made Restaurant on Main Street in Sarasota. It was fun AND educational. This national nonprofit has a mission to inspire, educate, and celebrate chefs and food professionals in order to build a better food system. The dinner was a collaborative effort featuring top Sarasota chefs representing their restaurants. The Chefs prepared small plates of natural and organic chicken, pork, beef, bison and lamb. A portion of the proceeds benefited Chefs Collaborative scholarship and education programs.
Mattison’s is working with Turtle Beach Natural Foodservice. This Tampa Bay-based, family-owned food distributor offers the finest all-natural, organic and certified humanely raised products.
Chef Paul Mattison  was a featured Chef during the Meat Matters event and prepared Bison Tenderloin and Pork Tomahawk Carving Station with Shallot Demi, Fig Mustard, and Bacon Jam. Paul Willis, founder of Nimen Ranch, was a special guest at the dinner, helping to educate the guests about his products.  Chef Paul believes in education for his staff and guests alike and has been the owner of Mattison’s restaurants and catering for over 14 years. He recently returned from participating in the prestigious American Harvest Workshop hosted by Cakebread Cellars and chosen as one of five Chefs in the nation to attend this annual event in Napa.
Additional menu items like Tomahawk Port Chop and Angus Ribeye from Niman Ranch and Chicken Breast and Duck Confit Flatbread from Joyce Farms are new and healthy Mattison’s choices. Starters like Asparagus with a poached egg, shaved Parmesan, and extra virgin olive oil topped with Black Opal Platinum caviar add to the Mattison’s mix.
Niman Ranch is not one ranch, but  a community of more than 700 small, independent family farmers and ranchers. They offer the finest tasting all-natural meats raised by small independent family farmers and ranchers committed to sustainable and humane practices. All of the animals are:
·       Raised on sustainable farms and ranches
·       Never given antibiotics- EVER
·       Never given added hormones- Ever
·       Never fed animal by-products
·       Raised in accordance with the most humane animal handling protocols (available to the public on our website
Pork:
·       Raised on pasture or in deeply bedded pens
·       No gestation crates
·       No farrowing crates
·       Fed a 100% vegetarian diet
·       Hogs are selected from a cross of heritage breeds including Chester Whites, Duroc and Berkshire. Combining these breeds provides ideal characteristics such as exceptional mothering and a hardiness that allows for pasture raising and extraordinary marbling.
·       High marbling scores provide juicer and more flavorful pork.
Beef:
·       Pasture raised and grain finished
·       All our cattle are genetically Angus (genotypic) other Angus program cattle qualify on hide color alones.
·       Our beef graded USDA choice or prime- averaging 25% prime

Joyce Farms are at the forefront of sustainable farming methods, humane raising practices, and above all else, some of the world’s best tasting poultry, game, and grass-fed beef.  They now produce something that had been lacking in the world of grass-fed beef: exceptional flavor and an abundance of marbling. Naked Beef was born, a grass-fed beef that beats out the best beef in any category. Now after 50 years, they’re fully dedicated to raising the very best all-natural meats for the top chefs, artisanal butchers, and discerning consumers across the U.S. Joyce Farms remains family owned and operated, we are now a third-generation family run operation.

High Plains Bison is a red meat lover’s dream come true, featuring all the satisfying flavor without the downside. You can enjoy succulent steaks without the cholesterol, juicy burgers without the fat. With High Plains Bison you don’t have to compromise. Not on nutrition, not on health, not on ethics and especially not on taste. The products are all natural – no hormones, fillers, antibiotics or artificial ingredients. Just pure American bison. Raised by hand-selected ranchers that specialize in and understand the unique demands of raising bison and only bison on the High Plains where they were meant to roam. The herds are humanely raised and processed with the utmost care. All of the meat is 100% USDA certified and many cuts can even go so far as to claim to be American Heart Association certified.
Media Contact: Cindy Cockburn 727 432 5862