Join us for a wonderful Wine Dinner pairing with Trinchero & Neyers Wines!  Special Guest Julie Pepi, Director of the Heritage Collection for Trinchero Family Estates, will be in attendance to guide us through these exquisite wines!

Mattison’s Forty-One

Monday, March 25, 2019  |  6:30pm


2017 Neyers Chardonnay | Shrimp Stuffed Squash Blossom zucchini noodles, charred cherry tomatoes, shellfish reduction sauce

2017 Trinchero, Sauvignon Blanc | Macadamia Nut Crusted Ahi Tuna Sashimi local papaya salsa, key lime beurre blanc, citrus glaze

2017 Neyers, Sage Canyon | Niman Ranch Braised Pork Shank bacon and chive rosti potato cake, blueberry barbecue sauce

2014 Trinchero, Mario’s Cabernet Sauvignon | Niman Ranch Lamb Belly Porchetta lamb sausage stuffed, bone marrow potatoes, pancetta au jus

2017 Neyers, Zinfandel Vista Luna | Dessert Plate assorted chocolate dipped local strawberries and assorted cheese

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. 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 on March 24th for our monthly Blues Brunch. Call 941-896-9660 to make your reservations early for this great opportunity to hear a Blues Legend. Blues Brunch is held every 4th Sunday of the month from 11 am – 2 pm with live entertainment and a variety of made from scratch, prepared to order, menu choices. Mattison’s Riverwalk Grille is located at 101 Riverfront Blvd. Bradenton.

The Klick Band, has been playing at Mattison’s Riverwalk Grille in Bradenton ever since the band was formed two years ago. They first took the stage in early 2017 and on March 23rd, 2019 they will celebrate their 100th performance playing at Mattison’s. A fun celebration is planned to commemorate the occasion. Mattison’s will feature a new Bar Bites menu available from 3:30-6:30 at the bar and cocktail tables. Chef Scott Cardenas is planning some delicious dinner specials and the restaurant will feature a special anniversary cocktail. Of course, there will be cake and singing of Happy Anniversary to the band.
The Klick band appeals to a wide variety of ages and music genre preferences because, like the band itself, their play list is made up of a little bit of everything. According to Chuck Church, band manager and bass player, “Three years ago when the band formed, we considered calling ourselves the ‘Craigslist Band’, because we came together after each guy answered an ad on Craigslist.” The 5-member band is comprised of a mix of various backgrounds and occupations – an electrician, airline pilot, real estate agent, a small business owner and an attorney. Church states, “We soon realized we had very little in common except for our love of music and when we jammed, we just ‘Klicked’! Thus, the name THE KLICK BAND was selected.” Church continues, “Each member of the band strives for perfection in their music. Our biggest compliment came from a fan who said, ‘You guys are great! You sound just like the record!’ Our set list runs the gamut from the Beatles to ZZ Top, and almost everything in between.” The public is invited to the party to help The Klick Band celebrate their 100th performance at Mattison’s. The Klick Band takes the stage this Saturday at 7 pm and will play until 11 pm.

Thursday, April 4th – Sunday, April 7th

List of Events by Day:

Thursday, April 4th

Pique Nique Sur la Baie Winefest Style | Van Wezel Performing Arts Hall | 11:00am

Truchard Wine Pairing Dinner | Mattison’s Forty-One | 6:30pm

Special Guests: Jo Ann & Tony Truchard

Friday, April 5th

Bayfront Wine Aficionados Lunch Tasting | Van Wezel Performing Arts Hall | 11:00am

Master Wine & Artisan Cheese Seminar | Van Wezel Education Room | 2:00pm

Banquet on the Block | Lemon Avenue, Downtown Sarasota | 6:30pm

 Saturday, April 6th

Master Class for Wine Experts & Novice Wine Drinkers | Van Wezel Education Room | 10:00am

Grand Tasting, Brunch & Charity Auction | Van Wezel Performing Arts Hall | 11:00am

Sunday, April 7th

Wine on the Water | Van Wezel Performing Arts Hall | 1:00pm


Enjoy Brunch, Lunch or Dinner with us on Easter Sunday at our Mattison’s locations.

We will be serving your Easter favorites!!


Mattison’s Forty-One, South Sarasota ~ 941-921-3400

Brunch Buffet | 10am – 2pm | $38.95++

A la Carte Dinner Service | 4pm – 8pm

Mattison’s City Grille, Downtown Sarasota ~ 941-330-0440

Brunch/Lunch Service | 11am – 3pm

Dinner Service | 5pm – 10pm

Mattison’s Riverwalk Grille, Downtown Bradenton ~ 941-896-9660

Brunch/Lunch Service | 11am – 3pm

Dinner Service | 5pm – 9pm

Join us the 4th Sunday of each month 11-2pm for a delicious brunch and awesome live entertainment!

2019 Blues Line-up:

March 24 | Bryan Lee

April 28 | RJ Howson

May 26 | The Divebombers with George Worthmore

June 23 | LC Williams and the Driver

July 28 | Kat Crosby Band

August 25 | Kat Crosby Band

September 22 | Bryan Lee

October 27 | Steve Arvey

November 24 | RJ Howson

Reserve your table today at 941-896-9660.

Seafood Pumpkin Gumbo



4 Tbsp              Butter

½ cup               Flour

1 lb                  Andouille Sausage

1 Tbsp              Clarified butter

½ cup               Chopped Onion

½ cup               Chopped Celery

¼ cup               Chopped Red Pepper

1 each             Pumpkin, roasted and pureed

2 tsp                Blackening seasoning

2 tsp                Chopped Garlic

2 Tbsp              Sherry

½ cup               Chopped Clams

2 cups              Clam Juice

2 cups              Chicken Stock

1 cup               Sliced Okra

1 Tbsp              Gumbo Filé Powder

½ tsp                Cayenne Pepper

1 tsp                Chopped Fresh Thyme

1 cup               Chopped Firm Fish, such as grouper or mahi mahi

24                    Mussels

16                    Large Shrimp

Chopped Fresh Parsley

Lemon Zest

Salt & Pepper, to taste



Make a roux by combining the butter and flour in a small oven-proof saucepan and place in a 350º F oven.  After 8-10 minutes, remove and stir then return to the oven.  Repeat this process until the roux is the color of chocolate.  Set aside.  Slice the sausage in half lengthwise then again into ¼ inch pieces.  Heat the clarified butter in a medium saucepan oven medium-high heat and brown the sausage.  Add the chopped onion, celery, red pepper, pumpkin and blackening seasoning.  Reduce the heat to medium to cook for 5 minutes.  Add the garlic and cook for one more minute.  Stir in the roux, cook for one minute, then deglaze the pan with the sherry.  Add the clams, clam juice, chicken stock, okra and season to taste.  Bring to a boil, reduce to a simmer and add the gumbo filé, cayenne pepper and thyme.  Simmer for one hour until thick.  Add the chopped fish and cook for 3 to 4 minutes.  Add the mussels and shrimp and cook until the mussels open.  Serve with grilled bread and garnish with parsley and lemon zest.



1 ½ cups                    warm beer

¼ cup                         brown sugar

1 – ( ¼ ounce)           package active dry yeast (about 2 ¼ tsp)

5 cups                          all-purpose flour

½ teaspoon                salt

4 ounces                      unsalted butter, melted

olive oil

3 quarts                       water

¾ cup                          baking soda

2                                   eggs

1 tablespoon              cold water

Coarse sea salt



  1. Make the pretzel dough: combine warm beer (or water) with brown sugar, and stir until the sugar is almost dissolved.
  2. Add yeast, stirring until incorporated. Cover bowl with plastic wrap.  Set aside is a warm place for 10 minutes, or until foamy.
  3. In a large bowl, combine flour and salt. Add melted butter, stirring until well distributed.
  4. Pour in yeast/beer mixture, stirring until well combined. Turn dough out onto a clean surface, knead for a couple of minutes.  Dough should be soft and smooth.
  5. Pour about 1 tablespoon of olive oil into a large, clean metal or glass bowl. Add freshly kneaded dough to the bowl, turning to coat with the oil.
  6. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.
  7. Once the pretzel dough has doubled in size, divide the pretzel dough into approximately 40 chunks.
  8. Preheat oven to 425ºF
  9. Bring water to a boil in a large pot. Add baking soda (BE CAREFUL – it will foam up) and stir until combined.
  10. Boil the pretzels, about 10 at a time, for about a minute
  11. Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.
  12. Use a slotted spoon to transfer each popper to a baking sheet lined with parchment paper and/or lightly coated with cooking spray. (You’ll need 2 baking sheets).
  13. For the finishing touch: whisk together eggs and water, and brush this mixture across the tops of the poppers. Generously sprinkle the tops with coarse sea salt.
  14. Bake for 15-18 minutes, until golden brown.

Chef Paul’s Featured Recipe of the Month!

serves 4

· 4 duck breasts, 6-8 oz each

· 3 tablespoons reserved duck fat

· 3 tablespoons sliced shallots

· 4 cups rough cut baby bok choy

· salt and pepper to taste


· 2 Tbsp butter

· 1 diced onion

· 1½ cups Arborio rice

· ½ cup white wine

· 5 cups heated chicken stock

· 2 Tbsp diced roasted sweet potato

· 2 Tbsp puréed roasted sweet potato

· ½ cup grated Parmesan cheese

· 2 Tbsp butter

· 2 tsp chopped fresh thyme


· 1 pint blueberries

· ¼ cup balsamic vinegar

· 1 cup sugar

· ½ cinnamon stick

· ½ star anise

· salt and pepper to taste

Clean and score the duck breasts. Pat both sides completely dry then salt and pepper both sides. Place the breasts in a large sauté pan, skin side down, and place over medium heat. Slowly render out the fat for 10 to 15 minutes, occasionally pouring off and reserving some of the fat for later use. Drain completely then transfer to a 350ºF oven, skin side down, for 8 to 10 minutes or to a temperature of 130ºF for medium.Heat the reserved duck fat over medium heat and sauté the shallots until just tender. Add the bok choy, season to taste and sauté for 1 to 2 minutes. Place on top of the duck breasts and serve with Sweet Potato Risotto. Drizzle plates with Blueberry Gastrique, sweet soy sauce and basil oil.

Melt the butter in a large saucepan over medium heat and cook the onion until soft, about 5 minutes. Add the rice and stir for one minute. Add the wine and stir until almost all of it is absorbed, about one minute. Add one cup of hot stock and simmer for 4 minutes until the stock is almost absorbed, stirring often. Repeat this process, adding one cup of stock each time, being sure the stock is absorbed each time and stirring until the rice mixture is tender and creamy, for about a total of 20 minutes. Stir in the diced and puréed sweet potatoes, cheese, butter and thyme. Season to taste.

Combine all ingredients in a small saucepan and cook over medium-low heat for 20 minutes. Remove the cinnamon stick and the star anise and purée in a blender.  Strain through a chinois or a very fine sieve.