Mattison’s In The News
Chef Paul Mattison to Host Bastille Day Wine Dinner
in Sarasota, Florida
By Caryn Hodge
The Sarasota Post, June 27, 2019
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s Restaurants and Catering, will host a special Wine Dinner, in celebration of Bastille Day. The dinner will feature wines from six distinct regions of France: Bordeaux, Burgandy, Loire and Rhone Valleys, Alsace and Champagne. The dinner will be held in the beautiful Galleria at Mattison’s Forty-One, 7275 S. Tamiami Trail, South Sarasota at 6:30pm on July 11, 2019. Cost per person to tour the French wine country right here in Sarasota is $95.00 + tax & gratuity.
France is one of the largest wine producing areas in the world. French wine traces its history to the 6th century BC, with many of France’s regions dating their wine-making history to Roman times. The wines produced range from expensive wines sold internationally to modest wines usually only seen within France. Explore six French wine regions right here in Sarasota at the Bastille Day French Wine Dinner. Hear from Special Guest Pierre Langlaise as he introduces wines that will be perfectly paired with a 6-course menu specially designed by Chef Paul and his team of classically trained chefs.
First Course: 2017 DOMAINE DES GROSSES PIERRES, SANCERRE, Poached Salmon & Caviar, haricot vert almondine, chive creme fraiche
Second Course: 2016 HELRICH, PINOT GRIS, Escargot, Niman Ranch bacon lardon & chervil butter broth, puff pastry bolivar
Third Course: 2016 LOUIS JADOT, PINOT NOIR, BOURGOGNE, Chicken Chasseur, wild mushroom & Albritton blueberry hunter’s sauce, truffle mashed potatoes
Fourth Course: 2015 LES CASSAGNES DE LA NERTHE, COTES DU RHONE VILLAGES, Niman Ranch Lamb Cassoulett, stewed fennel, minted crispy breadcrumbs
Fifth Course: CHATEAU CAP DE L’OUSTEAU, HAUT MEDOC, Chateau Rossini, truffle demi glace, foie gras, patty pan squash & snow pea melange, roquefort cheese gougere
Sixth Course: JP CHENET ICE EDITION, Peach Melba, vanilla creme glacee
For reservations call 941-921-3400 or visit https://mattisons.com/french-wine-pairing-dinner/
Chef Paul Mattison owns three local restaurants and a catering company operating in Sarasota and Bradenton, Florida. All three Mattison’s Restaurants have chef inspired menus and include antibiotic, hormone free meats, organic poultry and locally sourced and provincial products. All three restaurants and the catering company hold several awards for serving top quality food, having expert customer service and offering upscale casual dining experiences at their venues and catered events.
Children prepare meals for themselves at Sarasota chef camp
By James Bennett III – Staff Writer
Sarasota Herald Tribune June 17, 2019
Mattison’s Summer Chef Camp teaches kids 10-12 how to use fresh, local ingredients to prepare meals for themselves.
Children crowded around tables in the back of the kitchen at Mattison’s Forty-One. Each was focused on frosting bite-sized cupcakes.
“I made swamp-green icing,” one of the young chefs said. A few others sampled their work by squeezing icing directly into their mouths.
They were all participating in Mattison’s Summer Chef Camp. For the past 10 years, Mattison’s Forty-One has opened its doors to teach children how to use local, fresh ingredients to cook meals for themselves. Paul Mattison, who owns the restaurant and works as a chef there, started the camp out of his enjoyment of teaching young people about nutrition.
“I think with all the restaurants these days, and people going out to eat, they don’t actually know what’s going in their food,” said Alex Vazquez, an executive chef at Mattison’s Forty-One. “And I feel like these days, more and more people do want to know what’s going in their food, how their food is made and what they’re actually eating.”
Some of the children, aged 10 to 12 years old, had registered for the summer camp weeks in advance through the Sarasota County Parks and Recreation department. The campers usually occupy the restaurant from 8:30 a.m. until 11 a.m. Vazquez describes the summer camp as one of the most fun parts of his job. As Mattison’s slows down over the summer, he stays busy teaching kids how a restaurant runs.
These children were enrolled in Basic Chef Camp, a one-week program that ended Friday, during which they learn basic knife skills and how to gather, mix and measure ingredients. Surprisingly, most of the children said that cooking — not eating — was their favorite part of the week.
During the week, the campers made quiches, meatballs with fresh mozzarella and salad with sauvignon blanc dressing.
During Friday’s graduation, the young chefs were given the opportunity to serve two guests a meal of basil pesto, marinara and white pizza, along with salads and cake. More advanced cooking techniques, such as sauteing, grilling and braising, will be taught during another camp, July 8-12. Heidi Napolitano, an executive assistant at Mattison’s Forty-One, said some students return every year that they’re able to.
Herald Tribune Staff Photos / Dan Wagner
Mattison’s also offers basic and advanced pastry camps.
From June 24 to June 28, campers will learn how to make cheesecake, pies, some simple breads and an assortment of cookies. In the advanced pastry camp, July 22-26, campers will learn how to make frozen and hot soufflés, macarons, sourdough and pate a choux.
Spots are still open for the three remaining camps, and enrollment deadline lasts until the day before each camp begins, or until the camp is full. Eighteen students are able to enroll in the chef camps, and there is space for 14 in the pastry camps.
Before they broke off to clean dishes, Vazquez gathered the 18 children around a table. All of the young chefs were wearing black chef hats and red aprons with the camp’s logo embroidered on the front.
Some of their cupcakes resembled the Leaning Tower of Pisa with frosting layered precariously high. Others were modeled after Thanos, the villain of recent Avengers movies, with purple frosting and sprinkles that matched the stones on his gauntlet.
“Everybody’s personality comes out in their cupcakes,” Vazquez said. “Every cupcake is different. Every cupcake has its own personality, and that’s all right. That’s a good thing.”
Mattison’s Wins Big with Herald-Tribune Readers
Mattison’s Marketing Director Caryn Hodge accepted multiple 2019 First Place and Finalist awards for Mattison’s Restaurants and Catering.
Thank you Herald-Tribune Readers!
Manatee First Place
Mattison’s Riverwalk Grille – #1 Happy Hour, #1 in Outdoor Dining
Mattison’s Riverwalk Grille – #1 All Around Restaurant, #1 Caterer
Sarasota First Place
Mattison’s City Grille and Mattison’s Forty-One – #1 Bar with Live Entertainment, #1 Caterer
Sarasota First Place
Mattison’s City Grille – #1 Outdoor Dining
Mattison’s City Grille and Forty-One – #1 Happy Hour
Niman Ranch Cattle Tour
Paul Mattison tours Edelman Farms, one of the Niman Ranch producers. Niman Ranch is one of the companies we use for all of our natural meats.
Chef Paul Mattison returns to the Bradenton Riverwalk and creates a new addition to the Bradenton food scene.
The chef and founder of the Mattison’s restaurant group recently took over the YachtSea Grille, located just steps from the Manatee River, overhauled the space and rebranded it as Mattison’s City Grille.
Mattison’s-Dakin Dairy Pasture to Plated
Thanks to Sugar Beach Digital for a beautiful video of a special evening supported by our wonderful community and sponsors – Courtney Lauderdale of sunnydaymercantile.com, Edible Sarasota, David Currin of Whole Foods Market Sarasota, Republic National, Marmalade Salon &Boutique, Dakin Dairy Farm, and our Mattison’s Team. Enjoy!
NASA and Local Scientists Explore Hydroponics Farming
When you think about farming… you probably don’t picture this; a drip irrigation system known as hydroponics. Jim Demler, the owner and founder of Sweetgrass Farms, is a pioneer of this system in the Suncoast community. He sits down for the first time with Ed Rosenthal and Jim Carpenter, the scientists who have patented revolutionary products that both he, and NASA, is utilizing.
Demler says, “It’s exciting to get these two guys together because one of them is the Godfather of vertical hydroponics and the other one has these amazing products that, if you can get Nasa excited, that’s what he’s doing.” “Here at Sweetgrass Farms, they don’t use any harmful chemicals or pesticides. These strawberries are so fresh you can pick them right off the tower and eat them!” Local chef and proprietor Paul Mattison serves Demler’s produce at his local restaurants. Mattison says, “It’s a clean, efficient way to grow vegetables with fabulous flavor and a much healthier product and doing less impact to the environment.” The benefits are reaching new heights. Mattison says the space station is now exploring how to grow these fruits and vegetables in space. He says the next step for NASA is to move to the Moon and Mars and colonize those areas. Mattison says, “Once they get there they’re not going to be able to come back and forth every time they need another produce run so they’re learning what they can do to grow vegetables there so that the planet can be sustainable and they can live there.”
NASA scientists are scheduled to visit Sarasota and Pineview students next month to discuss the importance of hydroponics and the future of farming. Jim Demler has donated a four-tower hydroponic system to the students of Pineview to experiment with hydroponics and growing produce. The NASA scientists are scheduled to visit students January 15th
Mattison’s Restaurants & Catering Chefs 4 Kids Wine-Pairing Dinner at Sweetgrass Farms
Chef Paul joins other Sarasota chefs and forward thinking food professionals as they help create and establish a Chefs Collaborative Chapter in Sarasota.
Chefs Collaborative is a rapidly expanding national organization that provides a forum and a platform for “like-minded chefs and food professionals across the country who care about sourcing, cooking, and serving better food and are doing their part to create a better food system.”
Scientists Visit School Garden Started by Chef Paul Mattison
NASA scientists visiting Pine View School in Sarasota, Florida on January 15, 2016 for a presentation, Q&A, and to tour the vegetable garden set up by Chef Paul Mattison which uses a locally produced, natural fertilizer from Florikan, a company owned by Sarasota resident Ed Rosenthal. The International Space Station is currently using the same product to efficiently grow edible produce in space.
Chef Paul Mattison and Chef Steve Phelps share the spotlight as they are recognized as winners in the Chef/Restaurant category of the Local Heroes Awards 2015
Two of Sarasota’s most lauded, locally minded chefs share this category.
Chef Paul Mattison helps Sarasota school students create a sustainable garden.
Chef Paul Mattison helps students at Sarasota’s Phillippi Shores Elementary grow and care for a sustainable garden.
A Gulf Coast Journal with Jack Perkins
Meet Chef Paul Mattison and see what he’s cooking up. He has 3 restaurants in Sarasota County and is well-known in the community for bringing people together with his fabulous food, as well as being a contributor to charitable causes.
Sarasota County resident Jack Perkins, formerly of NBC News and A&Es Biography, hosts a monthly series Southwest Florida titled A Gulf Coast Journal with Jack Perkins and has received six Emmy nominations in 2005.
Girls Inc. TV – Girl TV Episode
Girls from Girls Incorporated of Sarasota County, visited Mattison’s Forty-One to shoot an episode on Restaurant Experience. The girls interviewed Chef Paul Mattison and also an inspirational pastry chef, Sarah Cooper. The episode will also include a tour of the kitchen at Mattison’s Forty-One. The girls learned the proper etiquette of ordering from a menu and eating at a fine restaurant.
Chef Paul on NBC’s Daytime Morning Show with Cyndi Edwards
Chef Paul Mattison does a live cooking demonstration and promotes Spirit of Sarasota organized by the Sarasota Convention and Visitors Bureau.
Syesha Mercado American Idol Viewing Parties at Mattison’s City Grille
In 2007, one of Sarasota and Bradenton’s student made it onto American Idol and was sent to California during the top 134 elimination phase. Syesha Mercado made it into the top 24 and Mattison’s City Grille started having “Viewing Parties” at the restaurant on large screen TVs and partnered with one of our local TV stations, Sarasota News Now (SNN), and one of our local radio stations, WSRZ 107.9 with Jones and Craine. The parties started on one side of the restaurant and was proud to have a crowd of about 40 Syesha fans. When Syesha made it to “the Top Three”, the parties grew to a crowd of 700 Fanishas and Mattison’s City Grille had to close the street. Access Hollywood came to Sarasota to film the party, along with many other local, regional, and national media outlets including FOX.