Order and Enjoy a Complete Thanksgiving Feast from Mattison’s!

Complete Feasts To Go include

Fresh, All-Natural Antibiotic & Hormone Free Whole Oven Roasted Turkey, Apple Walnut Stuffing, Mashed Potatoes, Sweet Potatoes, Green Beans, Giblet Gravy, Fresh Cranberries, Rolls, Boursin Butter.

Additional Sides & House Made Desserts Available

Desserts include Holiday Pies – Pumpkin, Apple and Pecan & our Pumpkin Torte

Two convenient Pick Up locations:

Mattison’s Forty-One
South Sarasota
10:30 am – 2:30 pm

Mattison’s Riverwalk Grille
Downtown Bradenton
11:30 am – 1:30 pm

6 people, 12 lb Turkey & Trimmings $149 plus tax

10 people, 18 lb Turkey & Trimmings $189 plus tax

Order Form

Call For Your A la Carte Dining Reservation by Location:

Turkey Dinner Special ~ $32.95++ Adults  |  $15.95++ Children

Mattison’s Forty-One, South Sarasota ~ 941-921-3400, holiday dinner menu served all day, 11:00 am-8:00 pm

Mattison’s City Grille, Downtown Sarasota ~ 941-330-0440, regular menus and holiday specials served 11:00 am – 11:00 pm

Mattison’s Riverwalk Grille, Downtown Bradenton ~ 941-896-9660, holiday dinner menu served all day, 11:00 am – 8:00 pm

MATTISON’S GIFT CARDS

Looking for the perfect gift?

Mattison’s gift cards are good at all of our restaurants and available in both plastic and digital options!

 

Receive a Free $25 Bonus Gift Card for every $100 gift card purchased.

 

• PLASTIC GIFT CARDS

Plastic gift cards are always available for purchase at any of our Mattison’s restaurants. If you would like us to mail you a plastic card, you can also purchase it in the Mattison’s ecommerce store by clicking here.

• DIGITAL GIFT CARDS

If you need your gift card immediately, we also offer digital gift cards. Our digital cards can be instantly purchased online, printed, or emailed to a gift recipient. To purchase a digital eGift card, please click here.

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

November’s Live Blues Brunch brings RJ Howson back in the House!

Fire branded in the Chicago blues circuit, roots rocker and bluesman RJ Howson picked up his skillful guitar chops performing and sharing the stage with blues icons and fellow musicians at Buddy Guy’s Legends, Rosa’s Lounge, Kingston Mines, BLUES on Halstead and many other clubs in the Windy City and playing countless shows all over the midwest. RJ continues to be steeped in the southern stews since moving to Florida with openers for Butch Trucks & the Freight Train Band, Dickey Betts & Great Southern, the Atlanta Rhythm Section, Molly Hatchet, Buddy Guy and a host of legendary musicians.

Having played music since being a child, RJ has played everything from Chicago Blues to Funk, Soul, Rock, Gospel, Country, Salsa and World Music. “My goal is to use music to show that the roots of all people are the same and to play it forward while paying tribute to the past and my mentors”. No matter your favorite style of Blues, RJ will feed your soul while Chef Scott feeds your belly with delicious Brunch items like the Stuffed French Toast, the Niman Ranch Steak and Eggs, or the Smoked Corned Beef Hash. It’s All Good!

Listen Here

Brunch Menu

Vote for Mattison’s in the Sarasota Herald Tribune’s Reader’s Choice Poll.

Vote for Mattison’s in multiple categories such as

Best All Around Restaurant
Best Outdoor Dining
Best Happy Hour
Best Bar with Live Music
Best Caterer

Voting Starts October 20th and ends November 17th!

Thank you!

Vote Here

 

Live Jazz at Mattison’s Riverwalk Grille!

Mattison’s in Downtown Bradenton features Live Jazz every 2nd Sunday of the month during their Sunday Brunch 11 am – 3 pm!

Featured this month is the Dick Cunico Jazz Trio.

Call 941-896-9660 for reservations.

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.

Listen

Brunch Menu

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.

INTRODUCING THE BLOODY MARY MENU AT MATTISON’S RIVERWALK GRILLE

Create your own Bloody Mary or Bloody Maria at Mattison’s Riverwalk during Brunch Saturday’s and Sunday’s, 11:00 am – 3:00 pm.

The quintessential brunch cocktail takes on new meaning at our Make Your Own Bloody Mary Menu, with over 15 different garnishes and endless combinations. Garnishes will range from the expected like celery, lemons, limes and horseradish to the unexpected, but most welcome ones, such as Gulf shrimp, Niman Ranch house made bacon (best bacon you’ll ever taste), pepperonis and Capicola cubes, Bleu cheese and goat cheese stuffed olives, hard boiled eggs, bacon pepper jack skewers and pickled green beans – taking your customized Bloody Mary creation to a whole other level of goodness.

Mattison’s bartenders will start you off with a delicious Bloody Mary mix base and from there you can Build It Up, Spice It Up and Brand It Up with your choice of garnishes and preferred brand of Vodka to give it just the right personal flavor profile you prefer. Bloody Maria’s are also available with a wide variety of Tequila’s to choose from.

So join us at Mattison’s Riverwalk on Saturday and Sunday for our delicious Brunch and a Bloody Mary made just for you!

 

Call now to make a reservation! 941-896-9660.

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.

The Holiday’s will be here before we know it. It’s time to start thinking about planning that Holiday Party. Whether you are planning a corporate or office party, extravagant gala, soiree, private function or just an informal family or friend get together, call Mattison’s Catering Company! We can handle every little detail for you! Mattison’s expert team of event planners, chefs and professional staff will make your event worry-free for you and a memorable event your attendees will be talking about well into the New Year!

Mattison’s offers customized menus featuring fresh local produce, organic poultry, antibiotic free, hormone free beef, lamb and pork as well as full bar service. We have an extensive wine selection and an array of unique and delicious hor d’oeuvres, entrees and house made desserts. Our event planners can coordinate all the details for decor, rentals, flowers, and entertainment. Mattison’s team, lead by Chef Paul Mattison, will work with you through every step of the party planning process to ensure your holiday party is a holiday hit!

Contact us today at 941-921-3400 or [email protected] or
visit mattisonscatering.com to see our catering options.

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 [email protected]com 

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.
Read more

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)

Read the article

 

Seafood Pumpkin Gumbo

 

Ingredients

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

 

Procedure:

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.

 

Ingredients:

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

 

Directions:

  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

SWEET POTATO RISOTTO INGREDIENTS

· 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

BLUEBERRY GASTRIQUE INGREDIENTS

· 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.

 

INGREDIENTS

· 12 medium tomatoes

· 10 ounces couscous

· 1 teaspoon salt

· 1 tablespoon extra virgin olive oil

· 2 cups very hot water

· 2 tablespoons extra virgin olive oil

· 1 finely diced shallot

· 1/4 teaspoon curry powder

· 1/4 teaspoon ground coriander

· 1/4 teaspoon ground cumin

· pinch of cayenne pepper

· 2 minced garlic cloves

· 1/2 zucchini

· 1/4 cup golden raisins

· 1 1/2 tablespoons toasted pine nuts

· 1 tablespoon chopped Preserved lemons

· 1 seeded, finely diced Roma tomato

· 1 tablespoon chopped fresh parsley

· 1 cup Yellow Tomato Coulis

· salt and pepper to taste

PREPARATION

Core the tomatoes then blanch in boiling water until the skins begin to split. Place in ice water to stop the cooking.  Peel and even the bottoms so the tomatoes stand up.  Combine the couscous, salt and one teaspoon olive oil in a mixing bowl.  Add the water, cover with plastic wrap and let sit for 15 minutes.  Heat the remaining olive oil over medium heat in a saute pan.  Add the shallots and the spices and cook for 5 minutes to soften.  Add the garlic and cook for one minute, then reduce heat to low.  Finely dice the skin of the zucchini, add to the pan and cook for 3 minutes until the zucchini is slightly soft.  Remove from heat, stir in the raisins and pine nuts.  Add the lemon rind to the mixture.  Once cooled, stir the mixture into the couscous, fluffing with a fork.  Add the tomatoes and parsley, then season.  Serve with Yellow Tomato Coulis.

Click below to order your copy of Chef Paul’s Cookbook Today!

Join us the 4th Sunday of each month 11-3 pm for a delicious brunch and awesome live entertainment!

November 24 | RJ Howson

Reserve your table today at 941-896-9660.

FOR IMMEDIATE RELEASE
Contact:
Caryn Hodge
Marketing Director
[email protected]mattisons.com
Cell : 941-713-3105
Office : 941-921-3400

Mattison’s Restaurants and Catering Celebrated on Inaugural Good Food 100 Restaurants List

Sarasota, Florida, June 15, 2017 – Mattison’s Restaurants and Catering has been recognized for its role in promoting good food and sustainable food systems on the first annual Good Food 100 Restaurants List from the Good Food Media Network.

The list is based on annual food purchasing data, independently verified by NSF Responsible Sourcing. Restaurants are rated with two to six links on the percent of total food costs spent to support state, regional and national ‘good food’ producers and purveyors. A corresponding economic assessment conducted by the Business Research Division, Leeds School of Business at the University of Colorado Boulder measuring the dollar impact locally, regionally and nationally by these restaurants, will be available this summer.

“It is not only important for us to provide delicious quality food to our guests, it is vital that we can answer their questions about where their food comes from with clarity and pride. It is my responsibility as a chef to take the worry from our guests, and ensure them they are eating only the highest quality sustainable products. It is the essence of the meaning of good food” said Chef Paul Mattison, Owner and Executive Chef of Mattison’s.

“Consumers are making a concerted effort to be aware of where their food is coming from. Now diners can select where they want to eat not solely based on a critic’s pick, Yelp review or best-of lists, but by which restaurants are actively contributing to the betterment of our food system through sustainable purchasing practices. The Good Food 100 is not only a compilation of these restaurants, it’s a celebration of them,” said Sara Brito, co-founder and president, Good Food Media Network. “Congratulations to all of this year’s participants. We look forward to expanding this list even more and honoring the many wonderful restaurants and food service businesses that are positively impacting every link in the food chain.”

Nearly 90 restaurants from 25 states participated in the national pilot survey. To learn more about the Good Food 100 and all the restaurants, visit the Good Food 100 website.

Methodology: Restaurants were segmented into five groups based on their respective level of good food purchases as a percentage of overall food purchases.
# # #

About Mattison’s

www.mattisons.com

Chef Paul Mattison, executive chef and proprietor of Mattison’s, operates a successful culinary group on Florida’s Gulf Coast. Located in Sarasota, each Mattison’s restaurant location is unique to its neighborhood, offering Chef Paul Mattison’s signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Mattison’s Catering is a chef-owned and operated company procuring fresh, natural, and local ingredients. Catering In-house and Off-site, Mattison’s Catering Company offers certified wedding and event planners, experienced professionals, and custom menus.

Chef Paul Mattison Announces New Mattison’s City Grille Bradenton Riverwalk

Sarasota, FL – (Dec. 19, 2016) – Sarasota Chef Paul Mattison has announced a new Mattison’s City Grille has opened offering visitors to Bradenton’s Riverwalk European-style, al fresco dining. Year-round, live entertainment each evening on an expansive patio seating 150 guests will appeal to all.

Friends and visitors who know and enjoy award-winning Chef Paul Mattison’s culinary destination in downtown Sarasota called Mattison’s City Grille will enjoy the same concept in Bradenton with warm (ala Tuscany) surroundings. A Mediterranean-themed menu also includes eclectic offerings including a sushi station and brick oven pizza. Unique wine selections are offered on “tap” daily from a newly created wine bar inside with 12 individual wine casks. Craft beers are also available.

Follow the Tiki torches and dine outside on the large patio around two fire pit tables or the expansive bar seating 24 guests, located just steps from the water (previously known as the YachtSea Grille). Chef Mattison’s Bean Bag Toss will complete the scenic culinary destination. Mattison’s City Grille Riverside Bradenton will feature both inside and outside dining. Private events are welcome. The casual riverside venue is located at 101 Riverfront Blvd, Bradenton, FL 34205.

Chef Paul Mattison is executive chef and proprietor of Mattison’s, the award-winning culinary group in Sarasota. Guests will find outstanding service and quality ingredients while supporting the community, regional farmers and culinary suppliers. His cookbook CHEF: The Story and Recipes of Chef Paul Mattison, features over 100 recipes with a Mediterranean flair.

In September 2001, Chef Paul Mattison and Tampa-based Jason Sango created the Mattison’s concept which includes: 1) Mattison’s Catering Company 2) Mattison’s City Grille, an award-winning al fresco restaurant in downtown Sarasota 3) Mattison’s Forty-One, a highly acclaimed local restaurant in South Sarasota 4) Mattison’s Bayside at the Van Wezel, the official in-house caterer for the Performing Arts Hall and 5) Mattison’s Culinary Adventure Travel, a personalized tour operator.

Media Contact:
Caryn Hodge
941-921-3400

Chef Paul’s Fall Flavor Recipe for Oct 18, 2016 with Chef Judi’s Dish

PORCHETTA INGREDIENTS

· 1 5-6-pound piece fresh pork belly, skin on

· 1 (trimmed) 2-3-pound boneless, center-cut pork loin

· 3 tablespoons fennel seeds

· 2 tablespoons crushed red pepper flakes

· 2 tablespoons minced fresh sage

· 1 tablespoon minced fresh rosemary

· 3 garlic cloves, minced

· Kosher salt

PREPARATION

Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices in a spice mill and transfer to a small bowl, along with the sage, rosemary, and garlic; set fennel mixture aside.

Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3″ deep

Flip belly skin side up. Using a paring knife, poke dozens of 1/8″-deep holes through skin all over belly.

Using a meat mallet, pound skin all over to tenderize

Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin down middle of belly.

Roll belly around loin; tie crosswise with kitchen twine at 1/2″ intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.

Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.

Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°F. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°F, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2″ rounds. Reserve pan drippings.

SALTIMBOCA SAUCE

Ingredients

2 cups pancetta

¼ cup minced shallots

2 tbsp minced garlic

2 tbsp minced sage

3 cups chicken stock

1 cup demi glaze

Transfer the reserved porchetta drippings from the roasting pan into a small pot. Add dried pancetta and cook slowly over low heat. Render out the fat until the pancetta is crispy. Add minced shallots and cook until translucent. Add garlic and sage and continue to cook until fragrant. Add chicken stock and bring to a simmer. Finish w/demi glaze and salt and pepper to taste.

CANDIED PUMPKIN

Ingredients

4TBSP UNSALTED BUTTER

3cups diced pumpkin

1/3 cup brown sugar

1 tbsp fresh ginger, grated fine

¾ cup maple syrup

½ tbsp cinnamon

Melt the butter and toss the pumpkin and all the other ingredients together. Roast at 300 degrees for approximately 15 minutes or until pumpkin is tender. Serve hot.

mcc_sara_mag_best_of_19apr_16_NL_v1Tuesday, April 19 from 6pm
• local food, drinks by literally Sarasota’s Best including Mattison’s
• live entertainment
• announcement of winners and finalists in Sarasota Magazine’s Best Of 2016 annual event
• at the beautiful Selby Gardens
• $107, VIP $160.50
purchase tickets on line

 

 

 

 


 

Co-Host Super Bowl Champ and former Tampa Bay Bucs player Michael Clayton, Chef Paul Mattison, and Studio 10 Host Stephanie Webb

Monday, February 29, 2016

Watch Online

Recipe for Chef Paul Mattison’s New Zealand Lamb Rack with roasted grape tomatoes and braised leeks, warm vinaigrette, and truffle mashed potatoes

Lamb Ingredients
lamb rack 1 each
extra virgin olive oil 1 cup
garlic clove, smashed 3 each
Black peppercorn 5 each
fresh rosemary 2 sprigs
salt & pepper

Lamb Procedure
In a small sauce pot place olive oil, garlic cloves, peppercorns, and fresh rosemary. Place over low heat and steep for about 20 minutes to infuse flavors. Pull off of heat and set aside to cool. After marinade has cooled pour over lamb rack and let marinate for at least 8 hours. Pull lamb rack out of marinade and pat dry with paper towel. Season generously with salt and pepper, then grill or pan sear lamb rack until it reaches the desired temperature. About 8 minutes for a medium rare.

Roasted Grapes, Leeks, Vinaigrette Ingredients
grape tomatoes 5 each
leek, white part only, thinly sliced 1 bunch
garlic, minced ½ tsp
shallot, minced 1 tsp
whole grain mustard 1 Tbsp
honey 1 Tbsp
Spanish sherry vinegar  1½ Tbsp
extra virgin olive oil ½ cup
salt & pepper

Roasted Grape Tomatoes, Leeks, Vinaigrette Procedure
First, coat grape tomatoes in about 1 tablespoon of the olive oil and roast in a 350 degree oven for 6 minutes or until they just start to blister. Pull tomatoes out of the oven and set aside. Next, in a sauté pan over low heat place 1 tablespoon of olive oil and all of the thinly sliced leeks. Slowly cook leeks stirring occasionally, so that they do not brown, but delicately braise in their own juices. Once the leeks are cooked down and soft turn up the heat to medium high. In the same sauté pan add the roasted grape tomatoes, garlic, and shallots and cook for about 10 seconds. Deglaze the pan with the sherry vinegar and add the mustard and honey. Stir. Pull the pan off of the heat and slowly whisk in the remaining olive oil, (while still warm) until the vinaigrette has emulsified. Season with salt and pepper and serve over lamb.

Truffle Mashed Potatoes Ingredients
Idaho potato, peeled, chopped 1 each
heavy cream ½ cup
butter 2 Tbsp
truffle oil 1 Tbsp
salt & pepper

Truffle Mashed Potatoes Procedure
Place chopped potatoes in a small pot and fill with water, so that the water is about 1 inch above the potatoes. Salt the water generously and place on stove top burner over medium high heat and bring to a boil. Cook the potatoes until they are fork tender, but not too saturated, about 20 minutes. Drain the potatoes through a colander. While the potatoes are draining, put the heavy cream and butter into a small pan and heat just until the butter is melted. Pour the potatoes, heavy cream, and butter into a mixing bowl and whip with a whisk until clumps are gone and potatoes are fluffy. Season with salt, pepper, and tablespoon of truffle oil.

(as seen on August 20, 2015 on ABC 7’s  Chef Judi)

Toppings
2 cups Duck Confit
1 cup Roasted Grapes
1 cup Marinated Goat Cheese
½ cup Toasted Almonds
1cup Chopped Raw Kale
1 Grilled Flatbread

Directions Lightly brush grilled flatbread with olive oil. Evenly spread toppings over grilled flatbread and bake at 300º for 15 minutes. Slice and serve immediately.

Flatbread Dough
Makes 2 # dough enough for 4 large servings
¼ oz active dry yeast(2 packets)
4 ½ to 5 ½ cups all purpose flour plus more for dusting
2 cups warm water(105-115 degrees F)
2 teaspoons salt

Directions
1. Whisk together yeast, 2 tablespoons flour, and ½ cup of water in a small bowl. Let mixture stand for 8 – 10 minutes, until it becomes foamy and yeast is activated. ( If this doesn’t happen, yeast might is bad. Start over)
2. Stir together salt and 3 cups of flour in a large bowl. Add yeast mixture and remaining 1 ½ cups of warm water and stir until smooth. Next stir in 1 cup more flour.(up to ¾ cup more) If the dough sticks to your fingers, stir in just enough flour, a little at a time, to make the dough come away from the bowl.
3. Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hand when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes
4. Divide the dough between 2 balls, then generously dust balls all over with flour and put each in a medium sized bowl. Cover with plastic wrap and let the dough rise in a warm place until the dough has doubled in size. About and hour.
5. Roll out dough and brush with olive oil. Grill both sides over medium heat and set aside.

Duck Confit
Duck cure mix: 3tbl salt
½ tsp sugar
1tsp pepper, black
1tsp coriander, ground
¾ tsp cumin, ground
• Season duck legs with cure mix on both sides. Marinate for 2 hours.

Directions
After legs have marinated, place in appropriate sized baking pan. Cover legs with duck fat. Cook the duck legs in a 300 degree oven for 2 -2 ½ hours. Remove from oven and shred meat off of bone. Cool /store remaining duck legs in the fat.

Port Wine Roasted Grapes
Place grapes in a medium size mixing bowl and cover with port wine. Place in refrideraor overnight. Stain grapes and spread grapes evenly on a non-stick cookie sheet. Cook 5-7 minutes at 300º.

Marinated Goat Cheese
Cover 1 cup of goat cheese with olive oil and 2 whole garlic cloves. refrigerate overnight.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2015

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

serves eight

Asparagus Velouté Cappuccino
3 cups chicken stock
2 Tbsp white roux
3½ cups blanched
asparagus pieces
salt and pepper to taste

Heat the chicken stock in a small saucepan on medium-high heat. Bring to a boil, then reduce to a simmer. Whisk in the roux to thicken. Once thickened, cook the sauce, or the velouté, for 5 to 6 minutes until the flour has cooked out. Add the asparagus and cook until just hot. Transfer to a blender and purée on high until bright green. Strain, season then fill glasses close to the top. Pour Truffle Froth on top of each shooter and garnish with a shaved truffle or very thin slice of mushroom.

Truffle Froth
4 egg yolks
1 cup heavy cream
½ tsp kosher salt
2 Tbsp truffle oil
2 Tbsp finely chopped parsley

Lightly froth the egg yolks in a small bowl with a hand held blender. In a heavy saucepan, bring the cream just to a boil then reduce heat to low. Pour a third into the yolks and froth with blender. Slowly add this egg mixture to the saucepan. Immediately begin frothing with the blender in the pan over low heat.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2015

Order Chef: The Story & Recipes of Chef Paul Mattison online,
purchase at Mattison’s Forty-One,
another local retail outlet, or
purchase E-Book on Amazon.com

serves four

½ package rice noodles
¼ cup julienned cucumber skins
2 Tbsp blanched, julienned carrots
2 Tbsp julienned red pepper
¼ cup julienned napa cabbage
1 cup cooked, shredded duck leg or thigh meat
8 spring roll wrappers
1 whisked egg yolk
vegetable oil for deep frying
Sweet Thai Chili Sauce

Cook and cool the noodles, then combine them with the vegetables and duck meat. Mix well and divide evenly between the spring roll wrappers. Begin rolling the wrapper lengthwise. After one full roll, fold each side in toward the middle then continue rolling. Brush each spring roll thoroughly with egg yolk and deep fry until golden brown.
Serve with Sweet Thai Chili Sauce

Sweet Thai Chili Sauce
2 Tbsp sweet soy sauce
2 Tbsp sweet Thai chili
1 Tbsp lite soy sauce
1 Tbsp sesame oil
1 Tbsp chopped cilantro
1 Tbsp thinly sliced scallions

Combine all ingredients and mix well.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s ®Chef Paul Mattison, 2015

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Purchase online, at Mattison’s Forty-One and other local retail outlets, or purchase E-Book on Amazon.com

Recipe for Chef Paul Mattison’s Tuscan Braised Chicken

Serves 4
From the Kids N’ Chefs event on 30 October, 2014 at Phillippi School Elementary Cafeteria where Chef Paul Mattison and other local celebrity chefs created an evening of combining tastes and talents to offer sampling creations from kid-approved recipes featuring locally grown food. All proceeds benefit Sarasota School Nutrition Association Scholarship fund.

Ingredients:
4 each whole chicken legs, cut in ½ (4 thighs, 4 legs)
4oz   olive oil
½ cup  sweet onion (small dice)
½ cup carrots (peeled, small dice)
½ cup celery (small dice)
2 teaspoons fresh rosemary (chopped fine)
2 teaspoons fresh thyme (chopped fine)
1 tablespoon  fresh sage (chopped fine)
4 cloves garlic (chopped fine)
1 ½ cups grape juice
3 cups chicken stock or broth
¼ cup golden raisins
3 tablespoons butter, cold
to taste salt & black pepper

Procedure
Heat oven to 350° F. Heat a large oven proof sauté pan on medium-high heat. Add olive oil. Season each piece of chicken with salt and black pepper on both sides. Carefully place each piece of chicken in sauté pan skin side down. Let the chicken brown without touching until golden brown, about 10 minutes. Once browned, flip each piece and cook another 2-3 minutes. Take chicken out of pan and reserve. In the same pan add or remove some oil to sauté the onions. Add the onions to the pan and sauté until softened, about 5 minutes. Now add the carrots, celery and herbs. Cook another 5 minutes, then add garlic. Cook garlic just until cooked. Once cooked, place chicken back in pan and deglaze with grape juice. Cook the grape juice until it has reduced by half. Add the stock and raisins next. Carefully cover the pan with aluminum foil and place in the oven for about an hour, or until chicken is tender and almost falling apart. To serve, take the chicken out of the pan. Keep chicken warm. Reduce the sauce and adjust seasoning. Whisk in the cold butter and serve the sauce over the chicken.

Sweet Potato Pumpkin Streusel Serves 40

Ingredients
5 lbs  Sweet Potatoes & Pumpkin
½ lb Butter
1 cup Brown Sugar
To Taste Salt
To Taste Pepper
1 bag  Marshmallows

Procedure
Roast and mash sweet potatoes, pumpkin and marshmallows. Add brown sugar, butter, salt and pepper and place in baking pan. Add marshmallows on top and bake until golden brown.

Italian Collard Greens
Ingredients
Collard Greens
Olive Oil
Garlic
Salt & Pepper
Broth

Procedure
Sautée collard greens and garlic in olive oil. Add broth and steam until firmly soft. Add salt and pepper to taste.

Chef Paul Mattison’s interview on SNN’s FYI Show with Cassie Nall airing Friday, October 31 at 10 am and 7:30pm.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s ®Chef Paul Mattison, 2015

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Purchase online, at Mattison’s Forty-One and other local retail outlets, or purchase E-Book on Amazon.com

serves four

2 large, not overly ripe peaches
3 Tbsp olive oil
2 tsp sugar
10-ounce bag of arugula
8 thin slices of prosciutto
1 cup crumbled goat cheese
Honey Thyme Vinaigrette
salt and pepper to taste

Cut each peach into 6 wedges. Combine the olive oil, sugar, salt and pepper in a small bowl and toss the wedges to coat. Place on a clean, greased grill over medium-high heat. Do not touch until you see caramelization around the edges, then flip and grill for 1 to 2 minutes more. Remove and cool. Divide the arugula between 4 salad plates and top with peach wedges, prosciutto, then sprinkle the goat cheese on top. Drizzle with Honey Thyme Vinaigrette.

Honey Thyme Vinaigrette
1 small diced shallot
2 tsp chopped fresh thyme
3 Tbsp honey
¼ cup white wine vinegar
2 tsp Dijon mustard
¾ cup olive oil

Mix all ingredients, except the oil, in a blender. On low speed, slowly drizzle in the oil. Blend until well emulsified. Chill until ready to use.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

serves twelve

7 eggs
1½ cups sugar
¼ cup honey
2 cups heavy cream
3 pears
8 croissants
¾ cup shredded coconut

Preheat oven to 325ºF. In a large mixing bowl, blend the eggs, sugar, honey and heavy cream with an immersion blender. Peel and dice the pears into ½ inch cubes. Cut or tear the croissants into large pieces. Combine the pears, croissants and coconut. Pour the cream mixture over the pears and bread, and toss to coat. Press into a greased 9 x 13 inch baking pan. Cover with parchment paper and then cover with foil. Place pan in a larger baking pan and fill with enough water to come ¼ inch up the sides of the pan with the bread pudding. Bake for one hour. Uncover and remove from the water bath. Bake for an additional 10 minutes, until just golden. Serve warm with Crème Anglaise.

Crème Anglaise
1 quart cream
1 cup sugar
1 vanilla bean
8 egg yolks

Combine the cream, ½ cup sugar and the vanilla bean in a stock pot over medium heat. Bring to a boil and remove from heat.
Separately mix the remaining ½ cup sugar and the egg yolk in a stainless bowl. Slowly temper this mixture by adding small amounts of the warm cream mixture, careful not to cook the yolks. Strain into a clean pot and return to medium heat. Stir constantly with a rubber spatula until the mixture thickens enough to coat the spatula. Chill before serving.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

serves eight

60 chocolate wafers
1 stick butter
½ pound hazelnuts
5 cups heavy cream
1 cup sugar
8 large egg yolks
2 large eggs
4 Tbsp Frangelico
Pulse the wafers in a food processor into fine crumbs. Melt then cool the butter. Add to the crumbs, mix well and press into 4 small tart pans. Bake for 15 minutes at 350ºF. Set aside
to cool.

Shell the hazelnuts, remove the skins and grind until fine. Combine with the cream and sugar, then heat to just a boil. Remove from heat and set aside to cool. Beat the eggs together then add to the cream mixture. Add the Frangelico then strain through a fine sieve. Pour into tart shells and bake for 25 to 30 minutes at 325ºF until the centers are just set. Cool overnight. Serve with Frangelico Gelato on plates drizzled with Caramel Sauce.

Frangelico Gelato
3 cups heavy cream
3 cups milk
1 cup sugar
10 large egg yolks
10 Tbsp Frangelico

Combine and heat the cream, milk and sugar to a simmer. Slowly pour over the eggs, mixing constantly. Add the Frangelico, return to heat and simmer until the mixture coats the back of a spoon. Remove from heat, strain and chill overnight. Freeze in ice cream machine until set.

Caramel Sauce
3 cups sugar
4 Tbsp water
1 cup heavy cream
6 Tbsp butter
2 tsp vanilla
Heat the sugar and water until golden brown. Remove from heat and slowly add cream, butter and vanilla. Stir until smooth then chill.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

serves four

8 ounces Zinfandel
2 Tbsp olive oil
4 boneless beef short ribs,
8 ounces each
1 onion
1 carrot
1 celery stalk
6 garlic cloves
4 fresh thyme sprigs
1 quart beef stock
12 steamed asparagus spears
salt and pepper to taste

Preheat oven to 350ºF. Heat olive oil in a medium heavy-bottom sauté or roasting pan. Season beef well with salt and pepper. Brown beef well on all sides, remove and set aside. Remove all but one tablespoon of oil. Cut vegetables into a large dice and add with the garlic and thyme. Cook until lightly browned. Add the wine and reduce by half. Return short ribs to pan and cover with beef stock. Bring to a simmer, cover and cook in the oven for 2½ to 3 hours until ribs are fork tender. Remove ribs and cool. Remove all fat and reduce liquid to light sauce. Adjust seasoning. Add ribs to sauce and gently heat. To serve, arrange ribs and vegetables over the polenta in a shallow bowl. Top with steamed asparagus.

Creamy Gorgonzola Polenta
2½ cups chicken broth
½ tsp chopped rosemary
½ tsp minced garlic
1¼ cup polenta  cup crumbled Gorgonzola
¼ cup heavy cream
salt and pepper to taste

Combine the chicken broth, rosemary and garlic and bring to a boil in a heavy-bottom small saucepan. Reduce to medium-low heat and gradually add polenta while whisking constantly. Cook polenta until it is tender, stirring frequently. Add Gorgonzola and cream. Stir until cheese is melted. Adjust the seasoning with salt and pepper.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014
More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

serves four

1 bag fresh spinach
1 tsp chopped garlic
1 Tbsp olive oil
2 eggs
13 ounces ricotta cheese
¾ cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
¼ tsp fresh grated nutmeg
Pasta Dough
salt and pepper to taste

Sauté the spinach and garlic in olive oil until the spinach is just wilted. Remove from heat and roughly purée in a food processor. Combine with the eggs, both cheeses, parsley, nutmeg and season to taste. Dust the counter and dough with flour and run the dough through a pasta machine several times until very thin, making a long, narrow sheet. Drop a tablespoon of filling about every 2 to 3 inches on half the sheet. Fold over the unfilled half and gently press out air pockets around each mound and be sure to form a seal. Use a round cutter to cut out each raviolo. Cook in boiling water 4 to 5 minutes until they float to the top. Serve with Sage Butter Sauce.

Sage Butter Sauce
8 Tbsp unsalted butter
12 fresh sage leaves
¾ cup grated Parmesan cheese

Melt the butter with the sage in a small skillet until the butter
turns light brown, being careful not to burn. Drizzle over the ravioli, sprinkle with cheese and garnish with sage leaves.

Pasta Dough
3 cups all-purpose flour
1 tsp salt
4 eggs
2 Tbsp extra virgin olive oil

Using an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, one at a time, and
continue to mix. Drizzle in the oil and continue to incorporate until a ball is formed. Sprinkle flour on your work surface and knead the dough until it is elastic and smooth. Wrap in plastic and let rest for about 30 minutes, allowing the gluten to relax. Sprinkle flour on your work surface and on the dough. Form it into a rectangle and roll it through a pasta machine several times at the widest setting. Roll through several more times, reducing the setting each time until the dough is thin. Cut into wide noodles for pappardelle.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

serves four

4 grouper fillets, 5 to 6 ounces each
1 cup flour
1 whisked egg
2 Tbsp clarified butter
Picatta Sauce
salt and pepper to taste

Salt and pepper both sides of the fillets. Dredge in flour then dip in the whisked egg, dredge in the flour again, and shake off any excess. Heat the clarified butter in an oven proof pan over medium-high heat and sauté the fillets skin side up. Do not touch the fillets until the edges are brown. Carefully turn the fillets over and finish in a 375ºF oven for 6 to 8 minutes. Spoon Picatta Sauce over grouper and serve with Zucchini Noodles.

Zucchini Noodles
2 large zucchini
1 Tbsp chopped garlic
2 Tbsp butter
1 Tbsp olive oil
4 Tbsp finely diced tomato
salt and pepper to taste

Using a mandolin, shave the outside skin of the zucchini into thin strips. Sauté the garlic in the butter over medium-high heat. Add
the zucchini, season to taste and sauté until tender. Remove from the pan and toss with olive oil. Swirl on a fork like pasta, serve and garnish with diced tomato.

Picatta Sauce
1 sliced small shallot
1 smashed garlic clove
juice of 1 lemon
10 black peppercorns
1 bay leaf
1½ cups white wine
1 cup heavy cream
6 Tbsp cold butter
2 Tbsp chopped fresh parsley
1 Tbsp lemon zest
2 Tbsp capers
2 Tbsp grated Parmesan cheese

Combine the shallot, garlic, lemon juice, peppercorns, bay leaf and white wine in a small sauce pan. Cook over medium heat
until reduced by half. Add the heavy cream and reduce until thickened. Remove from heat and add the cold butter. Whisk to incorporate. Add the parsley, lemon zest, capers and cheese. Mix well.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

serves four

¼ cup flour
½ tsp salt
½ tsp pepper
1 pound cubed round or chuck steak
¼ cup vegetable oil
1 thinly sliced large onion
1 thinly sliced large celery rib
2 thinly sliced carrots
1 minced garlic clove
1 tsp dried oregano
16-ounce can stewed tomatoes
1 cup red wine
salt and pepper to taste
Pasta Dough
Caramelized Cipollinis
Cipollini Onion Cream

Combine the flour, salt and pepper, and lightly coat all sides of the meat. Shake off any excess. Save remaining seasoned flour for use later in the gravy. Heat 2 tablespoons of oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side until browned. Do not crowd the skillet or the meat will not brown. Remove with tongs and add the remaining oil to the pan drippings. Add the onion, celery and carrots, and cook over medium-high heat for 2 minutes, stir occasionally, until lightly browned. Reduce heat to low, cover and cook for 10 minutes until the vegetables are almost tender. Add the garlic and sprinkle with the reserved flour. Cook and stir one minute. Add oregano, tomatoes with their juices and the wine. Return the meat and any juices to the skillet. Bring to a simmer, cover and cook over low heat for 20 minutes or until meat and vegetables are tender. Season to taste. Make the Pasta Dough, fill and cut 3-inch square ravioli. Cook in boiling water 4 to 5 minutes until they float to the top. Serve with Cipollini Onion Cream and garnish with Caramelized Cipollinis.

Cipollini Onions
2 cups cipollini onions
1½ cups water
2 Tbsps butter
¼ cup sugar
salt and pepper to taste

Cook the onions in the water with the butter and sugar in a large sauté pan over high heat. As the water reduces, the onions will caramelize. Toss occasionally and cook until golden brown.

Cipollini Onion Cream
½ cup Caramelized Cipollinis
½ quart heavy cream
salt and pepper to taste

Simmer onions and cream in a medium saucepan until thickened. Purée in a blender until very smooth. Strain through a very fine sieve and season to taste.

Caramelized Cipollinis
2 cups cipollini onions
1½ cups water
2 Tbsp butter
¼ cup sugar
1 sprig fresh thyme
salt and pepper to taste

Cook the onions in the water with the butter and sugar in a large sauté pan over high heat. As the water reduces, the onions will caramelize. Toss occasionally and cook until golden brown. Garnish with thyme sprig.

Pasta Dough
3 cups all-purpose flour
1 tsp salt
4 eggs
2 Tbsp extra virgin olive oil

Using an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, one at a time, and continue to mix. Drizzle in the oil and continue to incorporate until a ball is formed. Sprinkle flour on your work surface and knead the dough until it is elastic and smooth. Wrap in plastic and let rest for about 30 minutes, allowing the gluten to relax. Sprinkle flour on your work surface and on the dough. Form it into a rectangle and roll it through a pasta machine several times at the widest setting. Roll through several more times, reducing the setting each time until the dough is thin. Cut 3-inch square ravioli.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

Chef Paul Mattison’s Seared Sea Scallops
Serves 4
For the Scallops:
3 tablespoons clarified butter
16 each Sea Scallops(u-10 size)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
As needed salt and black pepper
In a small sauté pan on medium heat, add coriander and cumin seeds. Carefully toast spices until slightly browned. Cool, and grind spices in a coffee grinder. Next season scallops on both side with spices and salt and pepper. In a large sauté pan on high heat, add clarified butter. Carefully place as many scallops in pan without crowding too much. Sear the scallops until edges are browned before turning. Once turned, cook another 5 minutes or cooked until desired temperature.
For the Sweet Potato Hash:
¼ cup smoked bacon, sliced thin
¼ cup sweet onions, small diced
3 cups sweet potato, small diced
1 teaspoon garlic, minced
2 tablespoons scallions, sliced thin(green only)
1 tablespoon cilantro, chopped
As needed salt and black pepper
In a large sauté pan on medium heat, add bacon. Slowly render bacon until almost crispy. Next add onions, and cook slowly until softened and translucent. Next add sweet potatoes. Keep cooking slowly and stirring occasionally until sweet potatoes are soft. Once soft, stir in garlic. Cook another minute, stir in sliced scallions and chopped cilantro. Adjust seasoning with salt and black pepper if needed.
For the Jicama-Apple slaw:
1each jicama, medium, finely julienned
1 each granny smith apple, finely julienned
2 tablespoons scallions, finely sliced(green only)
½ each red pepper, finely julienned
½ each jalepeño, finely minced
2 tablespoons cilantro, finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
As needed salt and pepper
In a medium sized mixing bowl, mix all ingredients together. Season with salt and pepper to taste.
For the Lemon Cream:
1 tablespoon extra virgin oil
¼ cup sweet onion, diced
1 each garlic clove, smashed
2 cups heavy cream
1 each lemon, zest only
As needed salt and pepper
In a small sauce pan on medium heat, add olive oil, onions and garlic. Cook until onions and garlic have softened, about 5 minutes. Next add Heavy cream and lemon zest. Slowly reduce cream until sauce consistency. Puree sauce in blender. Adjust seasoning with salt and pepper.
Seared Sea Scallops
Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014
More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

Serves 6-8

3each avocados
3 each cucumbers, peeled, seeded, rough chopped
¼ cup sweet onion, diced
1 each scallion, sliced
½ each jalapeños, seeded, diced
1 tablespoon cilantro, chopped
1 each orange, juice only
1 each limes, juice only
¼ cup rice wine vinegar
½ cup sour cream
¼ cup mirin
2 teaspoon sugar
¼ cup heavy cream
as needed salt & black pepper

Puree All ingredients together with Blender until smooth. Adjust Seasoning with Salt & Pepper.

For the Peach Salsa:
1 cup peaches, small dice, skin on(ripe but not too ripe)
2 tablespoons red pepper, small diced
½ each jalapeño, seeded, minced
1 tablespoon scallions, sliced thin on a bias, (green only)
1 tablespoon cilantro, chopped
1 each lime, juice only
1 tablespoon extra virgin olive oil
as needed salt, pepper, sugar

Combine all ingredients in a mixing bowl. Adjust seasoning with salt and pepper. Depending on the sweetness of peaches, sugar can be added, or may need nothing at all.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

serves two

Ingredients
2 grouper filets, about 6 oz each
2 tablespoons olive oil
¼ cup cherry tomatoes cut in half
10 calamata olives, pitted and cut in half
½ cup shiitake mushrooms
1 oz Marsala wine
1 sprig fresh thyme
1 sprig Italian parsley
1 tablespoons butter
fresh lemon juice

Procedure
Preheat a medium size sauté pan at medium heat, add the olive oil and place the grouper filets carefully in the pan away from you, and cook for about three to four minutes on each side. If the pan gets too hot lower the heat and continue to cook until the fish is cooked through; remove the filets from the pan once they are cooked and drain some of the excess oil and return the pan to the fire; add the olives, tomatoes, and shiitakes, sauté for about one minute; add the Marsala wine, let the wine evaporate for few minutes; add the fresh herbs, butter, fresh lemon juice, and season the sauce with salt and pepper; pour the sauce over the fish and serve immediately.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

Chef Paul Mattison’s Signature Appetizer

(From Chef! The Stories and Recipes of Chef Paul Mattison)

My grandmother, Esther, never believed in throwing anything away. Once the artichoke hearts were dipped in the egg wash and cooked in olive oil, she would scramble the leftover egg wash in the same skillet, creating slightly green eggs. The two served together was truly Esther-Style.

Artichokes Esther-Style
12 artichoke hearts
½ cup flour
3 eggs
1 Tbsp water
½ cup flour
½ cup grated Parmesan cheese
½ cup olive oil

Halve, rinse and drain artichoke hearts. Dredge in flour then dip in an egg wash made by whisking the eggs with the water. Combine the remaining flour with the Parmesan cheese and dredge the artichoke hearts again, shaking off excess coating. Pour oil into a large skillet and preheat to medium-high. Add artichokes, cut side down first, and pan fry for 2 minutes. Turn and cook for 2 more minutes until golden brown. Serve with Piccata Sauce and garnish with chopped basil and grated Parmesan cheese.

Piccata Sauce Esther-Style
1½ Tbsp olive oil
4 tsp finely diced shallots
2 Tbsp capers
2 tsp chopped garlic
1 cup white wine
4 Tbsp butter
2 Tbsp seeded, diced tomatoes
10 chiffonade medium basil leaves
2 Tbsp grated Parmesan cheese
juice of 1 lemon
salt and pepper to taste

Preheat olive oil in a sauté pan to medium-low. Add shallots and cook 2 to 3 minutes until soft. Add capers and garlic and cook for one minute. Add wine, increase heat to high and reduce by half. Reduce heat and add butter. Once melted, add tomatoes, basil, cheese and lemon juice. Season to taste.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

Please contact Public Relations Director, Cindy Cockburn 727.432.5862 • e-mail: [email protected]  •  Web site: mattisons.com

For high resolution images or marketing info, please contact Marketing Director, Jennifer Ahearn-Koch at 941.993.3245 • e-mail: [email protected]  •  Web site: mattisons.com

• Mattison’s  A local, chef-owned restaurant and catering company presenting exceptional service, fresh ingredients, and innovative cuisine while supporting our local farmers, culinary suppliers and the community.

mat_moday_8may_16_v1Sunday, May 8

Mattison’s City Grille
Chef Paul Mattison’s Mother’s Day Menus at
à la carte Sunday Brunch Menu from 11am-2pm
Lunch Specials 11am-3pm: Roasted Corn & Crab Chowder with cilantro; Turkey Sandwich with oven-roasted Boar’s Head turkey, bacon, green apple, and Brie cheese on rustic bread; Pizza Rustica with prosciutto, salami, ricotta, Parmesan, and rustic tomato sauce; Pizza Mama with broccoli, roasted red bell peppers, mushrooms, char-grilled tomatoes, zucchini spread, and mozzarella
Dinners Specials from 4-10pm: Cajun Popcorn Shrimp with fried green tomatoes, prosciutto di Parma, baby arugula, and cilantro pesto; Grilled Skirt Steak with red pepper chimichurri, yucca fries, and grilled asparagus; Grilled Yellow Fin Tuna Steak with a smoked shrimp-corn salsa, crispy jasmine rice cakes, and wok seared bok choy; Flambée Vanilla Poached Pear with apricot sauce and vanilla ice cream

• current menus are also available.
Happy Hour is from 2-6pm
• live music from noon to 3pm and then from 7-10pm
• reservations are recommended and can be made by calling 941.330.0440

Mattison’s Forty-One
Sunday Brunch Buffet from 10am-2pm featuring: Prime Rib, Ham, and Leg of Lamb carving stations, chicken, fish, fresh salads, seasonal vegetables, crêpe & omlette stations, bacon, sausage, French toast, pastries, fresh fruit, imported cheeses, house made desserts
• Chef Paul Mattison’s Delicious Dinner Specials for mom are served from 4pm
Mattison’s Forty-One online reservations

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mfo_cinco_de_mayo_NLThursday, May 5 from 5-10pm

Appetizer Specials
• Flautas de Pollo crispy corn tortillas filled with chicken tinga, topped with pasilla pepper sauce, crisp lettuce, queso fresco, and crema ~ $8
• Guacamole and Chips made to order mild or spicy ~ $8
• Ceviche de Huachinango tred snapper marinated in salsa Mexicana with onions, tomatoes, cilantro, lime juice, avocado, and served with homemade chips ~ $13

Entrée Specials
• Fajitas de Carne y Pollo mesquite marinated steak and grilled chicken breast with onions, peppers, and tomatoes served with rice, beans, guacamole, and warm tortillas ~ $20
Huachinango ala Veracruzana red snapper filet sautéed with tomatoes, onions, jalapeños, olives, and capers served with hibiscus jasmine rice with ejotes  salteados (green beans, chayote squash, onions, and garlic sautéed with chiles and tomatoes) ~ $23
• Enchiladas Verdes tinga chicken filled corn tortillas topped with green tomatillo sauce, melted Oaxaca cheese, and garnished with lettuce, Cotija cheese, and crema ~ $19

Dessert Specials
• Capirotada warm Mexican bread pudding with dried fruits, almonds, and cheese served with vanilla ice cream and caramel sauce ~ $7
Churros & Chocolate warm cajeta filled pastry dough dusted with cinnamon sugar served vanilla ice cream ~ $7

• reservations 941.330.0440


mfo_summerseries_summer_16Thursday, June 16 from 6:30pm – La Famiglia Italian Five Course Wine-Pairing Dinner
[wp_cart:La Famiglia Italian Wine-Pairing Dinner at Mattison’s Forty-One $85 plus tax and gratuity Total Cost 107.95:price:107.95:end]

Thursday, July 14 from 6:30pm – Viva La France Five Course Wine-Pairing Dinner
[wp_cart:Viva La France Wine-Pairing Dinner at Mattison’s Forty-One $85 plus tax and gratuity Total Cost 107.95:price:107.95:end]

Thursday, August 18 from 6:30pm – Spanish Vinos and Tapas Five Course Wine-Pairing Dinner
[wp_cart:Spanish Vinos and Tapas Wine-Pairing Dinner at Mattison’s Forty-One $85 plus tax and gratuity Total Cost 107.95:price:107.95:end]

Thursday, September 22 at 6:30pm – Niman Ranch Appreciation Five Course Wine-Pairing Dinner
[wp_cart:Niman Ranch Appreciation Wine-Pairing Dinner at Mattison’s Forty-One $85 plus tax and gratuity Total Cost 107.95:price:107.95:end]

• five course wine-pairing menus by Chef Paul Mattison featuring area farms and fresh Florida seafood
• $85, plus tax and gratuity
• at Mattison’s Forty-One
• reservations required


mcc_landmark_wd_sweetgrass_apr_16_NL_v3Thursday, April 14 from 6:30pm
• Chef Paul Mattison’s partners with the Florida Wine Fest and Sweetgrass Farms to present an exquisite five-course wine-pairing Dinner
• featuring Landmark Vineyards, sourcing grapes from the finest vineyards in California, including Sonoma, Monterey, and Santa Barbara Counties
• benefitting Caring for Children Charities
• at Sweetgrass Farms 8350 Carolina St, Sarasota
• $115 per person includes tax, tip, and donation
details and purchase tickets

 

 

 


 

roundup_vsc_allfaithtsfoodbank_1mar_29apr16_v2campaign runs now through April 29
• Mattison’s joins Visit Sarasota County’s Tourism Fights Hunger in support of All Faiths Food Bank’s efforts in the Campaign Against Summer Hunger in Sarasota County
Small Change for Big Change is a program set up for diners at Mattison’s Forty-One or Mattison’s City Grille to Round Up your bill with the difference donated to the All Faith’s Food Bank’s Summer Hunger campaign
• 21,000 (50%) children at Sarasota County schools receive free or reduced meals, when school ends, hunger begins
• All Faiths Food Bank’s annual Campaign Against Summer Hunger unites the community in an effort to raise the food and funds needed to feed children
• last year, thanks to All Faith provided food to 26,900 children and their families during the summer months
• for more information, contact the VSC 941.955.0991 or [email protected]

 

 

 


 

mcc_longest_table_wusf_apr_16_NL_v2Thursday, April 14 from 5:30pm
• Chef Paul Mattison’s Wine-Pairing Dinner Menu
First Course Idaho River Trout potato pancake, Black Opal Platinum Caviar, asparagus tips, chive butter served with a 2013 Gonnet Chardonnay le Plaisir, Rhône
Second Course Seared Duck Breast griddled corn cake, ramps, spring greens, dark cherry sauce served with a 2014 Hahn Pinot Noir, Monterrey County
Third Course Bison Short Rib turnip mash, braised greens served with a Cuvée, The Riddler, Lot 4, Napa
Fourth Course Chocolate Noir Tower filled with dark chocolate mousse,  paired with chocolate covered raspberry  gelato and raspberry coulis served with a 2014 Banfi Rosa Regale Brachetto, Sparkling, Piedmont Italy
• $150
• Mattison’s is a proud participant in this fundraising event for WUSF Public Media and Museum of Fine Arts, St Petersburg
• dine outdoors on Bayshore Drive in St Petersburg at “The Longest Table”
• for more information call 800.661.0823
purchase tickets


 

Sarasota, FL – Jan. 25, 2016
Award-winning Chef Paul Mattison has announced he will host his annual Super Bowl Party on Sunday, February 7, 2016 at Mattison’s City Grille restaurant in downtown Sarasota at 1 North Lemon Avenue.  Visitors will find a large screen TV, prizes, and Game Day specials including Chef Paul Mattison’s signature Chicken Wings, Crispy Calamari, Pizzas, Burgers, and other favorites. Full menus are available, along with dinner and drink specials. Happy Hour is offered from 2-6pm. Super Bowl Sunday Kick-off is at approximately 6:30pm. For your home party, Mattison’s City Grille offers Super Bowl Menu take out platters with a variety of Mattison’s City Grille options for small, medium, or large groups. Orders must be placed by Wednesday, February 3, 2016. Details, prices, and reservations call 941.330.0440.

Sarasota, FL – Jan. 25, 2016
Mattison’s City Grille is Sarasota’s popular outdoor restaurant in the heart of downtown known as the best “people watching” spot around. Visit the romantic hot spot in town you can always count on for live music and great food every day. This Valentine’s Day enjoy  Chef Paul Mattison’s VALENTINE’S  CULINARY SPECIALS: Yellow Fin Tuna Tartar as an appetizer, Niman Ranch Steak and Lobster or Teriyaki Glazed Salmon Filet as an entrée topped off by a decadent Red Velvet-Strawberry short cake. Take your Valentine by the hand and join other lovers in this casual setting over breakfast, brunch, lunch, happy hour or dinner. From 12 to 3 pm on Sunday, Feb. 14th  don’t miss entertainment by Brian Spainhower and/or later dance to the Debbie Keeton Jazz Band from 6 to 10 pm. Located at 1 North Lemon Avenue. Call 941-330-0440.

add_a_little_ongoing16Currently Running Program
• Mattison’s participates in the Caring for Children Charities funraisisng program through the Florida Winefest & Acution
• this program adds the ability for diners around Sarasota to add a tax deductible donation of $5 to the bottom their bill
• 100% of proceed are donated to the children’s charities benefitting disadvantaged children
• keep and eye out for this opportunity to donate and Chef Paul Mattison thanks you in advance
find out more

 

 

 

 

 

 

 


 

Mattison’s Contact Info:
Public Relations Director, Cindy Cockburn 727.432.5862 [email protected]
Marketing Director, Jennifer Ahearn-Koch 941.993.3245 •  [email protected]

• Mattison’s  is a local, chef-owned restaurant and catering company presenting exceptional service, fresh ingredients, and innovative cuisine while supporting our local farmers, culinary suppliers and the community.
• Web site: mattisons.com

nl_niman_0116_v1

Just one more reason to dine with Mattison’s!

Mattison’s is now working with Tampa Bay-based, family-owned food distributor Turtle Beach Natural Foodservice which procures the finest all-natural, organic, and certified humanely raised products from a variety of traditional farms from around the county including Niman Ranch, Joyce Farms, and High Plains Bison.

Niman Ranch is a community of more than 700 family farmers and ranchers offering the finest tasting, all-natural meats raised by people committed to sustainable and humane practices. Niman Ranch meats are from animals Raised with Care® and are never, ever given antibiotics or hormones. The animals are given 100% vegetarian feeds, and treated according to the most humane practices including pasture raised.

Additional menu items include Niman Ranch Tomahawk Port Chop, Joyce Farms Naked Chicken Breast, Niman Ranch Angus Ribeye, and Joyce Farms Duck Two Ways. We are proud to note that Mattison’s is the only restaurant in Sarasota to serve Joyce Farms Duck.

Mattison’s City Grille and Mattison’s Forty-One are both using these tastier and

healthier products in support of independent family farmers, sustainable practice, and compassionate treatment of animals.

We should not leave the responsibility to our patrons to search for sustainable menu items. They should dine with comfort, knowing our ingredients are sourced from natural and organic farms that pride themselves on exceptional environmental and animal compassion standards. We are grateful for these partnerships that allow us to present beautifully prepared cuisine that is both delicious and raised with care.

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. – Chef Paul Mattison

Link to Press Release

Mattison’s Forty-One Menu
Mattison’s City Grille Menu

Niman Ranch is 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 Niman Ranch Web site)

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 cattle are genetically Angus (genotypic) other Angus program cattle qualify on hide color alones
· 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 US. Joyce Farms remains family-owned and operated, 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.

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

Sarasota’s Mattison’s City Grille on Main Street Announces New Year’s Eve Reservations Will Begin Friday, November 27th
November 11, 2015 – (Sarasota, FL) – Mattison’s City Grille is known as the popular Sarasota outdoor restaurant offering the best “people watching” spot in town and live music every night.  Located in the heart of downtown Sarasota, locals and visitors alike know the beloved restaurant also offers the best seats in town to observe the annual New Year’s Eve Street Party and Main Street celebration. Visitors will find live music, dancing and the traditional countdown to midnight with a cash bar with New Year’s Eve drink and dinner specials. On New Year’s Eve, there will be two dinner seatings at Mattison’s City Grille, 7pm and 9pm.  There is no entry fee, reservations are highly recommended and can be made starting Friday, November 27, 2015 by phone only at 941.330.0440.

DON’T MISS New Year’s Eve, Thursday, December 31, 2015 at Mattison’s City Grille located at 1 North Lemon Avenue, Sarasota

Keith Farmhouse-to-Fork Four-Course Dinner & Art Sale Helps Celebrate 100th Anniversary of the Historic Building
Featuring Plein Air Artists & Entertainment by Sal Garcia

SARASOTA’S AWARD-WINNING CHEF PAUL MATTISON PRESENTS PALATES & PALETTES BENEFIT SUNDAY, NOVEMBER 15TH

Sarasota, FL -(November 1, 2015) – Chef Paul Mattison and Phillippi Estate Park announce a four-course Farm to Fork Dinner to benefit the historic preservation of the Keith Farmhouse. The dinner, the first of its kind in nearly a century at the Estate, located at 5500 S. Trail, Sarasota, will be held on Sunday, November 15th, beginning at 4:30 p.m.

Guests  won’t need their palette knives (the Light Chasers Artists will be doing that) to enjoy the al fresco Farm to Fork Dinner, on the Keith Farmhouse lawn, located in Phillippi Estate Park.  Chef Paul Mattison will be designing his gourmet menu from locally-harvested foods and from the Phillippi Farmhouse Wednesday Market vendors. Guests will also be treated to live music by Sal Garcia.

The meal is preceded by an Art Sale, offered “Fresh off the Easel” by the internationally recognized  “Light Chasers of the Sun Coast”, Plein Air Artists, who will be painting “till the sun goes down” and selling their works, wet and dry, on the Farmhouse lawn throughout the evening.   Guests will get a sneak peek inside the Keith Farmhouse, a “work in progress” in dire need of completion of its restoration, before its 100th Anniversary in November, 2016.  Proceeds from the dinner support the historic preservation of this building.

Only 150 lucky guests will be served this four-course, gourmet dinner.  When Paul Mattison rings the farm bell, diners will round up.  An assortment of fine wines will be paired with the palate-pleasing offerings.

Tickets are $100 per person and seating is limited.  Tickets can be purchased online at www.mattisons.com  or by calling 941.921.3400.

Premier sponsors of this charitable event include Mattison’s Restaurants and Catering, Whole Foods Market Sarasota, Darwin’s Brewery, Geraldson Community Farm, Edible Sarasota Magazine, Sift Bakehouse, Florida Winefest and Auction, Sarasota Architectural Salvage and Hitched and Honey Events.
For more information on the event or becoming a sponsor, please email Nikki Logan Curran at:  [email protected] /941-780-0907

THE GALLERIA PRIVATE DINING
Mattison’s Forty-One features The Galleria, an elegant Milan-style private dining room and tropical terrace seating up to 100 people, the perfect location for any intimate family or holiday event. Contact the Mattison’s catering department at 941.921.3400 for details or email [email protected]

MATTISON’S CATERING AT  HOME

For a fully serviced and catered holiday gathering at home, Mattison’s Catering Company is prepared, experienced, and ready to cater your family’s dinner, in your home, or at one of our in-house private dining rooms. Mattison’s Catering, 7275 South Tamiami Trail, Sarasota, FL 34231 •  tel 941.921.3400 •  www.mattisons.com. Mattison’s offers a variety of holiday menus for small or large parties.

On New Year’s Eve, Thursday, December 31, 2015 Mattison’s Forty-One invites you to enjoy Sarasota’s favorite restaurant with a private yet festive destination to ring in the new year. DINNER:  an à la carte New Year’s Eve menu is available from 4:30 p.m.until 1 a.m. with live entertainment. Reservations are highly recommended. Mattison’s Forty-One, 7275 South Tamiami Trail, Sarasota, FL 34231 or call 941.921.3400.

Christmas Eve specials are available on Thursday, December 24, 2015 at Mattison’s Forty-One, opening for lunch from 11:30 until 2:30 and Dinner will be served from 4 until 8pm. A popular and unique offering includes the  Feast of the Seven Fishes Menu. Mattison’s Forty-One also offers the current dinner menu along with traditional Christmas Eve Specials. Christmas Day dining specials will be available on Friday, December 25, 2015 at Mattison’s Forty-One from 2-8pm.

Sarasota, Florida –(Oct. 28, 2015)
Diners are invited to enjoy an alternative to the traditional “stay-at-home” Halloween night. Escape the trick or treaters and join other Mattison’s Forty-One patrons with a  “small plate”  and happy hour menu available from 4pm to closing. Mattison’s Forty-One also offers a “spooky” appetizer, dinner, and drink specials on Halloween, Saturday, October 31, 2015. Check out Mattison’s City Grille downtown for a Halloween party featuring the Lisa Ridings Band from 8 pm to midnight featuring rock, blues and Motown. Mattison’s City Grille on Main Street will start with a Halloween Happy Hour from 2 to 6 pm and host a costume contest on Saturday, Oct. 31 starting at 9 pm. First prize for the couples contest wins a $100 Mattison’s gift card, second prize wins a $50 gift card.
First prize for the singles contest wins a $75 Mattison’s gift card, second prize wins a $50 gift card.

Sarasota, Florida –(Oct. 28, 2015)
Florida residents and visitors from around the world are invited to Mattison’s Forty-One to celebrate the 2015 holiday season at the  award-winning restaurant.  Mattison’s is a chef-owned restaurant and catering company based in Sarasota presenting fresh ingredients, innovative cuisine, and exceptional service while supporting local farmers, culinary suppliers, and the community on Florida’s Gulf Coast. Chef Paul has been the owner of Mattison’s restaurants and catering for over 25 years. He has 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.

Friday, October 16, 2015 from 7 to 9pm

Sarasota, FL – (Oct. 5, 2015) –  Tampa’s Epicurean Hotel Theatre will offer a wine-pairing dinner and cooking demonstration by Sarasota’s award-winning Chef Paul Mattison.  Recipes from his cookbook:  CHEF: The Story and Recipes of Chef Paul Mattison will be featured. The menu includes: Seared Sea Scallops with Sweet Pea Pancetta Risotto and Tomato Coulis, Zinfandel Braised Beef Short Ribs, Creamy Gorgonzola Polenta and Brown Buttered Figs With Vanilla Ice Cream Details. The cooking demonstration and wine-pairing dinner is $65.00 per person featuring Morgan Winery from Monterey/Santa Lucia Highlands in California. Limited tickets are available from www.epicureanhotel.com. The dinner takes place from 7- 9 p.m. at the Epicurean Hotel located at 1207 South Howard Avenue.  Call 813-999-8700 for information.

Mattison’s is a chef-owned restaurant and catering company based in Sarasota presenting fresh ingredients, innovative cuisine, and exceptional service while supporting local farmers, culinary suppliers, and the community on Florida’s Gulf Coast. Chef Paul has been the owner of Mattison’s restaurants and catering for over 25 years. He has just returned from 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.

Chef Paul Mattison grew up in New York, gardening and cooking along-side his Italian grandmother, Esther. His culinary career began at age 15, in a local Greek restaurant. He later attend the Culinary Institute of America (CIA), and after graduating with honors, Chef Paul Mattison went on to refine his skills at Piñons Restaurant in Aspen, Colorado which was awarded top kudos from Zagat.

Mattison’s has received numerous awards over the years, including Florida Trend’s Golden Spoon Brand Award; one of Florida’s most prestigious culinary accolades. Other awards include the Sarasota Herald Tribune’s Readers’ Choice Awards, Sarasota Magazine’s Best of the Best, SRQ Magazine’s Hot List, Creative Loafing’s Editor’s Choice Award, Bradenton Herald’s Readers’ Choice Awards and many others.

Guests travelling to South Tampa on Friday, October 16th to enjoy the special wine-pairing dinner offered by Chef Paul Mattison at the Epicurean Hotel may also choose to stay the night.  Tampa Bay’s ultimate culinary hotel has offered a discounted group hotel rate of $199 per person.
Tampa’s Epicurean Hotel is part of Marriott’s  Autograph Collection. Guests should reference “Mattison’s Cooking Class” to receive the group rate of $199 per night for check in on October 16th.  For reservations call the hotel direct at 813-999-8700.

Friday, October 16, 2015 from 7 to 9pm

Sarasota, FL – (Oct. 5, 2015) – Guests travelling to South Tampa on Friday, October 16th to enjoy the special wine-pairing dinner offered by Chef Paul Mattison at the Epicurean Hotel may also choose to stay the night.  Tampa Bay’s ultimate culinary hotel has offered a discounted group hotel rate of $199 per person. The cooking demonstration and wine-pairing dinner ticket is an additional charge of $65.00 per person featuring Morgan Winery from Monterey/Santa Lucia Highlands in California. Tickets are available from www.epicureanhotel.com. The dinner takes place from 7- 9 p.m.

Tampa’s Epicurean Hotel is part of Marriott’s  Autograph Collection and located at 1207 South Howard Avenue in Tampa. Guests should reference “Mattison’s Cooking Class” to receive the group rate of $199 per night for check in on October 16th.  For reservations call the hotel direct at 813-999-8700.

The cooking demonstration with Chef Paul features recipes from his book:  CHEF: The Story and Recipes of Chef Paul Mattison.  The menu includes: Seared Sea Scallops with Sweet Pea Pancetta Risotto and Tomato Coulis, Zinfandel Braised Beef Short Ribs, Creamy Gorgonzola Polenta and Brown Buttered Figs With Vanilla Ice Cream Details.

Mattison’s is a chef-owned restaurant and catering company based in Sarasota presenting fresh ingredients, innovative cuisine, and exceptional service while supporting local farmers, culinary suppliers, and the community on Florida’s Gulf Coast. Chef Paul has been the owner of Mattison’s restaurants and catering for over 25 years. He has just returned from 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.

Chef Paul Mattison grew up in New York, gardening and cooking along-side his Italian grandmother, Esther. His culinary career began at age 15, in a local Greek restaurant. He later attend the Culinary Institute of America (CIA), and after graduating with honors, Chef Paul Mattison went on to refine his skills at Piñons Restaurant in Aspen, Colorado which was awarded top kudos from Zagat.

Mattison’s has received numerous awards over the years, including Florida Trend’s Golden Spoon Brand Award; one of Florida’s most prestigious culinary accolades. Other awards include the Sarasota Herald Tribune’s Readers’ Choice Awards, Sarasota Magazine’s Best of the Best, SRQ Magazine’s Hot List, Creative Loafing’s Editor’s Choice Award, Bradenton Herald’s Readers’ Choice Awards and many others.

Sarasota, FL –  (August 24, 2015)
Chef Paul Mattison announces the private Galleria dining room located inside Mattison’s Forty-One restaurant in Sarasota will be the setting on Saturday, September 26th  for a six-course wine-pairing dinner saluting Cakebread Cellars. The event begins at 6:30 pm and guests are invited to sample dishes created by Chef Mattison during the 29th American Harvest Workshop, held at the prestigious Napa Valley vineyard.
Chef Paul Mattison is one of five chefs in the nation invited to attend the September American Harvest Workshop in California. He is the only Chef from the Southeast asked to participate in this annual event. The special Mattison’s Forty-One Cakebread Cellars wine-pairing menu will feature dishes created by the other chefs attending the  Cakebread Cellars event representing: the Peninsula Hotel in Chicago, Michael’s on Naples in Laguna Beach, the Legal Seafood restaurant in Boston and the Willow Creek restaurant in Evergreen, Colorado.
The dinner will be lead by wine expert Chuck Richards representing the Napa Valley vineyard. Seating for the dinner is limited and reservations are required. Call 941-921-3400 or reserve on line at www.mattisons.com. Tickets are $95 per person plus tax and gratuity.

Sarasota, FL –  (July 16, 2015)

NAPA VALLEY SALUTES FIVE AMERICAN TOP CHEFS SEPTEMBER 12-16
Chef Paul Mattison of Sarasota is one of five chefs in the nation invited to attend the AMERICAN HARVEST WORKSHOP taking place Sept. 12-16 at the prestigious Cakebread Cellars in California. He is the only Chef representing Florida and in fact, named as the only Chef in the Southeast asked to participate in this annual event.
The American Harvest Workshop is a celebration of wine and food located in the heart of the Napa Valley. Now in its 29th year, this is an intense “hands on” program created by Jack and Delores Cakebread to learn more about the marriage of food and wine. The other four chefs attending are from the award-winning Peninsula Hotel in Chicago, Michael’s on Naples in Laguna Beach, the Legal Seafood restaurant in Boston and the Willow Creek restaurant in Evergreen, Colorado.

Mattison’s is a chef-owned restaurant and catering company based in Sarasota presenting fresh ingredients, innovative cuisine, and exceptional service while supporting local farmers, culinary suppliers, and the community on Florida’s Gulf Coast. Chef Paul has been the owner of Mattison’s restaurants and catering for over 25 years.

Chef Paul Mattison grew up in New York, gardening and cooking along-side his Italian grandmother, Esther. His culinary career began at age 15, in a local Greek restaurant. He later attend the Culinary Institute of America (CIA), and after graduating with honors, Chef Paul Mattison went on to refine his skills at Piñons Restaurant in Aspen, Colorado which was awarded top kudos from Zagat.

In 1991, Chef Paul Mattison relocated to Sarasota, Florida as the executive chef and proprietor of the Summerhouse Restaurant on Siesta Key, which quickly became a local treasure and institution, establishing Chef Paul Mattison as a celebrated local chef. In September 2001, he created the Mattison’s concept which includes: Mattison’s Catering Company; Mattison’s City Grille, an award-winning al fresco restaurant in downtown Sarasota; Mattison’s Forty-One, a highly acclaimed local restaurant featuring Mediterranean inspired cuisine in South Sarasota; Mattison’s Bayside at the Van Wezel, offering pre-show dining and event catering at the waterfront Van Wezel Performing Arts Hall; and Mattison’s Culinary Adventure Travel, a personalized tour operator offering a hands-on culinary experience.

Mattison’s has received numerous awards over the years, including Florida Trend’s Golden Spoon Brand Award, one of Florida’s most prestigious culinary accolades. Other awards include the Sarasota Herald Tribune’s Readers’ Choice Awards, Sarasota Magazine’s Best of the Best, SRQ Magazine’s Hot List, Creative Loafing’s Editor’s Choice Award, Bradenton Herald’s Readers’ Choice Awards, and many others.

BOOK SIGNING & TASTING – SATURDAY, SEPT. 19th  12-1 PM
CHEF – The Story and Recipes of Chef Paul Mattison
Bookstore 1 Sarasota – 1359 Main Street
Cost: $27/over 100 recipes with a Mediterranean flare
Media Contact:
Cindy Cockburn
CC Communications
727 432 5862

Sarasota, Florida • Friday, June 19, 2015

Chef Paul Mattison announces a six-course Jamieson Ranch Vineyards Wine-Pairing Dinner on Thursday, July 23, 2015 from 6:30pm at Mattison’s Forty-One in Sarasota, Florida. The dinner is $75 plus tax and gratuity. Seating is limited, tickets are required, and can be purchased tickets online at mattisons.com or by calling 941.921.3400.

Six-course menu by Chef Paul Mattison featuring wines from Jamieson Ranch Vineyards:
1. Mediterranean Ceviche served with a 2013 Light Horse Chardonnay (Gold Medal in “Critics Challenge”)
2. Tuna Tartare with local watermelon and pickled pears served with a 2013/2014 Silver Spur Sauvignon Blanc (Best of Napa “California State Fair”)
3. Duck Breast fennel cured duck breast, blood orange reduction, and creamy parsnip purée served with a 2012 Reata Three County, Pinot Noir (90 pts “Wine Enthusiast”)
4Wild Mushroom Tagliatelle with Porcini cream and a flatbread crisp served with a 2012 Whiplash Italian Style Red Blend (Gold Medal “Riverside International Wine Competition”)
5. Bison Tenderloin topped with Dijon hollandaise, bacon jam, and blue cheese gnocchi served with a 2012 Jamieson Cabernet, Double Lariat (92 Pts “Tasting Panel Magazine”)
6. Homemade Chocolate Lava Smores served with a 2011 Whiplash Lodi Zinfandel

Special guests for the evening are Doug Fitzgibbons from Jamieson Ranch Vineyards and Robert Schaeffer from Classical Wines. Jameson Ranch Vineyards estate is over 300 acres and produces award-winning wines.
• Mattison’s 7275 South Tamiami Trail, Sarasota, Florida 34231 • 941.921.3400 mattisons.com
• Jamieson Ranch Vineyards, 1 Kirkland Ranch Road, American Canyon, CA 94503 • 707.254.8673 jamiesonranchvineyards.com

Sarasota, Florida • Wednesday, May 20, 2015

Chef Paul Mattison celebrates Bastille Day from Friday, July 10, 2014 through Tuesday, July 14, 2015 from 5pm at Mattison’s Forty-One in Sarasota, Florida. Chef Paul Mattison offers the Bastille Day Menu Special featuring: Chilled Cucumber and Avocado Soup Shooter; Poached Salmon with stewed leeks and a beurre blanc; Château of Beef Tenderloin with truffle mashed potatoes and grilled asparagus; Green Salad with a French vinaigrette, three French cheeses, and dried fruits; Menage à Trios Dessert, crème brûlée, flourless chocolate torte, and roasted pear bread pudding. Chef Paul Mattison’s Bastille Day Menu Special is available for $49 plus tax and gratuity. Add a flight of French wine for $15. As always, Mattison’s Forty-One offers an excellent selection of wine. The current Mattison’s Forty-One dinner menu is also available along with live music nightly in the Piano Bar. Reservations are highly recommended and can be made online at mattisons.com or by calling 941.921.3400.

• Mattison’s 7275 South Tamiami Trail, Sarasota, Florida 34231 • 941.921.3400 mattisons.com

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For Immediate Release

Sarasota, Florida • Friday, May 1, 2015

Chef Paul Mattison announces Mattison’s Savor Sarasota Menus at Mattison’s Forty-One in Sarasota, Florida offered from June 1-14, 2015 featuring a three-course dinner for $29 and a two-course lunch with a beverage for $15. Savor Sarasota is organized and promoted by Visit Sarasota County to promote local dining at more than 50 participating local Sarasota restaurants. Savor Sarasota is in its tenth season and is a local favorite.

Mattison’s Forty-One Savor Sarasota Special June 1-14, 2015

Two-Course Lunch with non-alcoholic beverage
$15 plus tax and gratuity includes choice of one non-alcoholic beverage (Soda, Iced Tea, Lemonade, or Coffee)
(add a Wine Flight – three 3 ounce wine pairings – for $15 to any of the menus)

Lunch First Course (choice of one)
• “Calamari” crispy, flash fried calamari served with Asian soy mustard, sweet Thai chili sauce
• “Bruschetta” marinated tomatoes, basil-pesto goat cheese, balsamic drizzle, rustic bread
• “Shrimp Rangoon” tempura fried, herbed cream cheese, Thai chili sauce
• “Artichokes Esther-Style” tempura fried, mesclun greens, shaved Parmesan, lemon-caper butter
• “Mattison’s House Salad” baby greens, grape tomatoes, Gorgonzola, pine nuts, balsamic
• “Caesar Salad” Romaine hearts, herbed focaccia croutons, Parmesan tuile, egg-less Caesar dressing

• “Tomato Gazpacho” with fresh lump crab spicy salsa and tortilla strips

Lunch Second Course (choice of one)
• “Salmon” rosemary-honey glaze, crispy fingerling potatoes, baby green beans, citrus beurre blanc
• “Fregola” shrimp, mussels, fresh market catch, fregola pasta, tomato-fennel broth
• “Penne Pasta” sliced chicken, tomatoes, arugula, rosemary-goat cheese cream
• “Spinach & Mushroom Omelet” goat & manchego, crispy fingerling potatoes, crisp bacon
• “Pot Roast Reconstructed” whipped potatoes, baby green beans, Gorgonzola cream, port wine demi
• “Grilled Polenta” roasted mushrooms, tomatoes, spinach, balsamic syrup
• “Turkey Wrap” oven roasted turkey, Gruyère cheese, smoked bacon, tomato, avocado
• “Chicken Saltimbocca” prosciutto, fresh mozzarella, arugula, tomato, sage aïoli, focaccia

Three-Course Dinner $29 plus tax and gratuity
First Course (choice of one)
• “Artichokes Esther-Style” tempura fried, mesclun greens, shaved Parmesan, lemon-caper butter
• “Calamari” crispy, flash fried calamari served with Asian soy mustard, sweet Thai chili sauce
• “Crab Cakes” lump crab, pickled vegetables, mandarin-habanero rémoulade
• “Bruschetta” marinated tomatoes with basil, pesto goat cheese, rustic bread
• “Mattison’s House Salad” baby greens, grape tomatoes, Gorgonzola, pine nuts, balsamic
• “Caesar Salad” Romaine hearts, herbed focaccia croutons, Parmesan crisp, egg-less Caesar dressing
• “French Onion Soup” five onion, crostini, Gruyère cheese
• “Tomato Gazpacho” with fresh lump crab spicy salsa and tortilla strips

Dinner Second Course (choice of one)
• “Salmon” rosemary-honey glaze, sweet potato streusel, grilled asparagus, citrus beurre blanc
• “Sea Scallops” sweet potato-bacon hash, jicama-apple slaw, lemon butter
• “Fregola” shrimp, mussels, fresh market catch, fregola pasta, tomato-fennel broth
• “Housemade Pasta” our chef’s daily creation
• “Tuscan Braised Chicken” pine nuts, sultanas, sage, toasted couscous, sautéed spinach
• “Pot Roast Reconstructed” truffle mashed potatoes, baby green beans, Gorgonzola cream, port wine demi
• “Prosciutto Wrapped Berkshire Pork Tenderloin” balsamic fig and pine nut chutney,
manchego cheese polenta, asparagus

Dinner Third Course (choice of one)
• “White Chocolate Mousse Raspberry Cake”
• “Warm Chocolate Espresso Torte” Chambord raspberry sauce
• “Roasted Pear Croissant Pudding” wildflower honey, vanilla anglaise, coconut, caramel

Savor Sarasota menus cannot be combined with any other discounts or promotions.

For Immediate Release

Sarasota, Florida • Friday, May 1, 2015

Chef Paul Mattison announces Mattison’s Savor Sarasota Menus at Mattison’s City Grille in Sarasota, Florida offered from June 1-14, 2015 featuring a three-course dinner for $29 and a two-course lunch with a beverage for $15. Savor Sarasota is organized and promoted by Visit Sarasota County to promote local dining at more than 50 participating local Sarasota restaurants. Savor Sarasota is in its tenth season and is a local favorite. Mattison’s City Grille’s current menus also available. Happy Hour is from 2-6pm and Mattison’s City Grille offers live music daily.

Mattison’s City Grille Savor Sarasota Special June 1-14, 2015
Two-Course Lunch with non-alcoholic beverage
$15 plus tax and gratuity includes choice of one non-alcoholic beverage (Soda, Iced Tea, or Coffee)

Lunch First Course (choice of one),
• “Turkey Panini” – honey roasted turkey, avocado, smoked Gouda, lettuce, tomato, pesto mayonnaise served with a side of mixed green salad, coleslaw, or french fries
• “Fish & Chips” – Yuengling battered haddock, flash fried served with coleslaw
• “Veggie Panini” – grilled Zucchini, yellow squash, portobello mushroom, roasted red pepper, fresh mozzarella, pesto on grilled focaccia served with a side of mixed green salad, coleslaw, or french fries
• “Grilled Chicken Salad” – field greens, herb marinated chicken breast, strawberries, walnuts, chopped tomatoes, bacon, blue cheese tossed in white balsamic vinaigrette
• “Caprese Chicken” – pesto marinated chicken breast, basil marinated diced tomatoes, fresh mozzarella on rustic bread served with a side of mixed green salad, coleslaw, or french fries

Lunch Second Course (choice of one)
• “Flourless Chocolate Espresso Torte” – with fresh raspberries and crème anglaise
• “Key Lime Pie” – Graham cracker crust and a light, fluffy, delicate Key lime mousse
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Three-Course Dinner $29 plus tax and gratuity
First Course (choice of one)
• “Goat Cheese Bruschetta” – marinated tomatoes and pesto goat cheese on grilled rustic bread with a basil olive oil and an aged balsamic drizzle
• “Mattison’s House Salad” – seasonal greens, vine ripe tomatoes, toasted pine nuts, Gorgonzola, balsamic vinaigrette
• “Mattison’s Louisiana Lobster Chowder”
• “Artichokes Esther-Style” – crispy artichoke hearts lemon-caper butter, freshly diced tomatoes, shredded aged Parmesan

Dinner Course (choice of one)
• “Spinach and Ricotta Ravioli” – squash, spinach, garlic, mushrooms in a tomato-basil cream sauce
• “Classic Meatloaf” – all Black Angus ground beef wrapped in applewood-smoked bacon with mashed potatoes, pan gravy, crispy onions
• “Chicken Saltimbocca” – mushrooms, sage, prosciutto, mashed potatoes, house vegetables
• “Grouper Picatta” – pan seared Gulf grouper, with a lemon-caper Parmesan butter sauce, with garlic sautéed zucchini noodles and mashed potatoes

Dinner Third Course (Choice of one)
• “Flourless Chocolate Expresso Torte” – with fresh raspberries and crème anglaise
• “Key Lime Pie” – Graham cracker crust and a light, fluffy, delicate Key lime mousse

Savor Sarasota menus cannot be combined with any other discounts or promotions.

• Mattison’s City Grille, 1 North Lemon Avenue, Sarasota, FL 34236 • 941.330.0440

For Immediate Release

Sarasota, Florida • Friday, May 1, 2015

Mattison’s Forty-One in Sarasota, Florida is open for “Father’s Day Brunch Buffet” on Sunday, June 21, 2015 from 10am-2pm and favorites include a prime rib carving station, breakfast pastries, stuffed French toast, omelette & crêpe stations, bacon & sausage, blintz soufflé, O’Brien potatoes, fresh fruit & cheese, roasted chicken, fresh seafood, seasonal vegetables, crisp salads, and house-made desserts. The Mattison’s Forty-One Father’s Day brunch is $34.95 for adults and $15.95 for children 12 and under – plus tax and gratuity. The Mattison’s Father’s Day dinner specials are “Braised Lamb Shank” topped with au jus served with shaved sautéed Brussels sprouts, pork belly lardons with caramelized onions, and herb risotto; a “12oz Prime Rib”, slowly cooked, hand-carved to order, served with roasted potatoes and sautéed fresh vegetables. Mattison’s Forty-One’s select à la carte dinner menu, children’s menu, and specials are available from 4pm. Live music in the Piano Bar is from 5-9pm. Reservations are highly recommended and can be made online at mattisons.com or by calling 941.921.3400.

• Mattison’s 7275 South Tamiami Trail, Sarasota, Florida 34231 • 941.921.3400 mattisons.com

For Immediate Release

Sarasota, Florida • Thursday, April 30, 2015

Mattison’s City Grille Father’s Day Specials on June 21, 2015 Mattison’s City Grille in Sarasota, Florida is open on Father’s Day Sunday, June 21, 2015 from 11am-10pm. Our Father’s Day à la carte Sunday Brunch Menu is from 11am-2pm with brunch specials featuring a “Steak & Cheese Omelette” and a “Crab & Asparagus Quiche”. Mattison’s City Grille serves the current lunch menu from 11am-3pm while also offering Father’s Day lunch specials such as a “Roast Beef Sandwich” with crispy onions and horseradish sauce; “Pizza Papa” with grilled chicken Alfredo, scallions, and mozzarella cheese; “Pizza Padre” with portobello mushrooms, roasted yellow peppers, Roma tomatoes, Gorgonzola cheese, pesto, and mozzarella. Bring the whole family and treat Dad to one of our dinner specials served from 4-10pm featuring a 12oz carved-to-order “Prime Rib” with mashed potatoes and fresh sautéed vegetables; “Seafood Paella” with scallops, shrimp, calamari, mussels, and clams on a saffron-infused rice with chorizo. Mattison’s City Grille’s current menus also available. Happy Hour is from 2-6pm. Dine al fresco in the heart of downtown Sarasota and enjoy live music by Brian Spainhower from 12-3pm and by the Debbie Keeton Jazz Trio from 7pm. Reservations are recommended and can be made online at mattisons.com or by calling 941.330.0440. For home parties, Mattison’s City Grille offers the full “Platter Party Menu” for any size family and features full dinners to-go. Individual entrées include choice of “Chicken Parmesan”, “Classic Meatloaf & Gravy”, “Lasagne”, and “Penne Pasta” all available with a side salad and veggies. Mattison’s City Grille, 1 North Lemon Avenue, Sarasota, FL 34236 • 941.330.0440 • mattisons.com

Mattison’s City Grille, in Sarasota, Florida is open on Mother’s Day, Sunday, May 10, 2015 offering our Mother’s Day à la carte Sunday Brunch Menu from 11am-2pm featuring a “Smoked Salmon Omelette” with green onions and cream cheese served with home fries and toast; “Quiche de la Mère” with zucchini, mushrooms, and goat cheese served with fresh fruit; the lunch menu is served from 11am-3pm and features “Tuscan Minestrone Soup”; “Mama Mia Pizza” with blackened shrimp, salsa, basil, and a sun dried tomato spread topped with mozzarella; “Veggie Pizza” with ratatouille, ricotta cheese, tomatoes, and mozzarella. Evening specials served from 4-10pm include, as an appetizer, “Lobster Cakes” with avocado relish and habanero rémoulade; entrees include “Spinach & Crab Meat Stuffed Salmon” with pesto risotto and a charred tomato beurre blanc; “Filet Mignon” with Gorgonzola crust and crispy lardons served with roasted garlic mashed potatoes, grilled asparagus, and Bordelaise sauce. For dessert, “Black and White Decadence Cake” with dark chocolate cake and vanilla sponge cake layered with strawberries and Chantilly cream is featured. The current menus are also available. Happy Hour is from 2-6pm. Dine al fresco in the heart of downtown Sarasota with live music by Brian Spainhower from noon to 3pm and then by Debbie Keeton Jazz Band from 7-10pm. Reservations are recommended and can be made online at mattisons.com or by calling 941.330.0440.

Mattison’s City Grille, 1 North Lemon Avenue, Sarasota, FL 34236 • 941.330.0440 • mattisons.com
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Chef Paul Mattison, executive chef and proprietor of Mattison’s in Sarasota, Florida offers Cinco de Mayo Specials at Mattison’s City Grille on Tuesday, May 5, 2015 from 5-10pm. Mattison’s City Grille also offers the current menu along with great Margarita specials. Happy hour is from 2-6pm and live music by “The New Digs” is from 7:30-11pm. Reservations are recommended and can be made online at mattisons.com or by calling 941.330.0440.

Cinco de Mayo Specials at Mattison’s City Grille:

Appetizer Specials: “Chicken Tortilla Soup” smoked chicken, roasted corn, and hearty vegetables, garnish with crispy tortilla and avocado; “Flautas de Pollo” crispy corn tortillas filled with chicken Tinga, topped with Pasilla pepper sauce, crisp lettuce, queso fresco, and crema; “Guacamole and Chips” made to order mild or spicy; “Carnitas Tacos” three corn tortillas filled with slowly roasted pork, tomatillo sauce, onions, and cilantro
Entrée Specials: “Chicken Quesadillas” smoked chicken, caramelized onions and peppers, and pepper Jack cheese served with Pico de gallo, guacamole, and sour cream; “Costillas de Res” chipotle braised short ribs, mestiza sauce topped with crema, and paired with pickled onions and cilantro rice; “Burrito Grande” seared seasoned beef with onions, refried beans, and cilantro topped with guajillo sauce, Cheddar cheese, and sour cream; “Salmon Poblano” grilled Salmon filet with a chorizo-roasted corn hash, chayote salad, and Poblano pepper crema; “Bistec Tampiqueño” grilled guajillo-tequila marinated skirt steak with mole gratin potatoes, pickled poblano rajas, and pico de gallo; “Pan Seared Chili-Lime Red Snapper” grilled pineapple salsa, nopalito salad, and Spanish rice

Dessert Specials: “Sonora Ice Cream Sandwich” warm ancho chili brownie, cinnamon ice cream with blackberry-hibiscus glaze;
“Churros & Chocolate” warm cajeta filled pastry dough dusted with cinnamon sugar served with warm Mexican chocolate for dipping; “Tres Leches Cake” a sponge cake soaked in a Kahlua infused three milks topped with fresh strawberries and Chantilly cream

• Mattison’s City Grille, 1 North Lemon Avenue, Sarasota, FL 34236 • 941.330.0440
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Mattison’s Forty-One, in Sarasota, Florida is open for Mother’s Day, Sunday, May 10, 2015 for Sunday Brunch Buffet from 10am-2pm which includes a Prime Rib carving station, chicken, fish, fresh salads, seasonal vegetables, crêpe and omelette station, bacon, sausage, potatoes, stuffed French toast, pastries, fresh fruit, imported cheeses, and an enticing variety of house made desserts. Brunch is $34.95 for adults and $15.95 for children 12 and under – plus tax and gratuity. The Mother’s Day Dinner Specials are “Poached Lobster Tail” with drawn butter served with mascarpone-lemon risotto and grilled asparagus; “The Bertha Palmer” features a filet mignon topped with lump crab meat served with truffle mashed potatoes, asparagus, and a drizzle of citrus hollandaise sauce; “Wild Mushroom Stuffed Chicken Breast” with lemon risotto and grilled asparagus topped with fennel butter sauce; and Chef Paul Mattison’s “Lamb Shank Dinner” served with lemon risotto. Mattison’s Forty-One select dinner menu, children’s menu, and Mother’s Day specials are available from 4-8pm. Reservations are highly recommended and can be made online at mattisons.com or by calling 941.921.3400.

Mattison’s Forty-One, 7275 South Tamiami Trail, Sarasota, Florida 34231• mattisons.com

Chef Paul Mattison announces the menu for a Six-Course Tour de France Wine-Pairing Dinner on Friday, May 15, 2015 from 6:30pm at Mattison’s Forty-One in Sarasota, Florida. The dinner is $95 plus tax and gratuity and is a fundraising event for Any Given Child, a local non-profit organization. Seating is limited, tickets are required, and can be purchased tickets online at mattisons.com or by calling 941.921.3400.

Created by Chef Paul Mattison, the Six-Course  Tour de France Wine-Pairing Dinner Menu is: “Wild Mushroom Tartlette” baby arugula pesto served with a “2014 Château Margüi Rosé Coteaux Varois en Provence”; “Seared Scallop” creamy crab risotto and smoked fennel served with a “2012 Sancerre ‘Les Monts Damnes’ Domaine Moreux”; “Poached Salmon” caramelized shallot, chervil butter, haricot verts served with a “2013 Pouilly Fuisse Domaine Gilles Noblet”; “Beef Two Ways” root vegetable ratatouille, Châteaubriand, roasted tomato Choron sauce, and beef bourgignon served with a “2012 Santenay 1er Cru ‘Clos Rousseau’ Domaine Jacques Girard” and a “2010 Château Saint Georges St. Georges-St. Emilion”; “Roquefort Tart” caramelized cipollini onion and bacon jam served with a “2012 Gigondas Domaine Raspail-Ay”; “Lemon Raspberry Daquoise” zabaglione, raspberry coulis served with a “NV Vouvray Pétillant ‘Vigneau Selection’ Vigneau Chevreau”.

Any Given Child is a partnership between Sarasota County Schools and The Kennedy Center designed to ensure access and equity to arts education for students in our local schools. Chef Paul Mattison is a proud board member of Any Given Child.

• Mattison’s 7275 South Tamiami Trail, Sarasota, Florida 34231 • 941.921.3400 mattisons.com
• Any Given Child, Brian Hersh, Program Director, b[email protected] schools.net, facebook.com/AnyGivenChildSarasota

April 5, 2015

Mattison’s City Grille in Sarasota, Florida offers Chef Paul Mattison’s famous Easter Sunday Brunch à la carte menu on Sunday, April 5, 2015 served from 11am-2pm and includes Easter treats for the kids. Lunch is served from 11am-3pm. The Easter Prime Rib special is available from 4-10pm. The Current menus are also available. Happy Hour is from 2-6pm and live music is from noon-3pm with Brian Spainhower and from 7-10pm with the Debbie Keeton Jazz Band. There is a coloring contest for children at Mattison’s City Grille and winners receive a special house made Carrot Cupcake! Reservations are recommended and can be made online at mattisons.com or by calling 941.330.0440.

Sarasota, Florida • Friday, February 27, 2015

Chef Paul Mattison announces a Florida Winefest & Auction Priest Ranch Wine Maker’s wine-pairing dinner on Thursday, March 19, 2015 from 6:30pm at Mattison’s Forty-One in Sarasota, Florida. The multi-course dinner is $125 ($62.50 is tax deductible). Reservations are required and can be made online at floridawinefest.org or by calling 941.952.1109.

Special guest is Priest Ranch’s Craig Becker who attends the evening to guide guests through the wines. The Priest Ranch Wine property, located in Soda Valley in California, dates back to Joshua James Priest in 1849. The 200 plus acre vineyards are planted on elevations of 850 to 2400 feet above sea level creating a variety of world class wines.
• Mattison’s 7275 South Tamiami Trail, Sarasota, Florida 34231 telephone 941.921.3400 mattisons.com

Sarasota, Florida • Thursday, February 25, 2015
Join us for Chef Paul Mattison’s Easter Special at Mattison’s Forty-One in Sarasota, Florida serving a delicious and elegant traditional Easter Sunday Brunch Buffet featuring Prime Rib and Leg of Lamb carving stations, chicken, fish, fresh salads, seasonal vegetables, crêpe and omlette stations, bacon, sausage, potatoes, stuffed French toast, pastries, fresh fruit, imported cheeses, and an enticing variety of house made desserts. Brunch is from 10am-2pm and is $34.95 for adults and $15.95 for children 12 and under – plus tax and gratuity. Easter dinner specials include Roasted Leg of Lamb with turnip gratin and baby carrots topped with a rosemary-lemon lamb reduction, available from 4-8pm. The current dinner menu is also available. Fun Easter treats for the children are also available along with a coloring contest with the winners receiving a special house made Easter Lollypop! Reservations are highly recommended and can be made online at mattisons.com or by calling 941.921.3400.

Mattison’s Forty-One, 7275 South Tamiami Trail, Sarasota, Florida 34231• mattisons.com
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Mattison’s Forty-One celebrates St Patrick’s Day on Tuesday, March 17, 2015 with lunch specials from 11:30am to 2pm including a Turkey Reuben, Classic Reuben, and Corned Beef & Hash with a Poached Egg. St Patrick’s Day dinner specials, served until 9pm, features Chef Paul Mattision’s Guinness braised short ribs, truffle mashed potatoes, haricot verts, and a crispy onion garnish; House Made Corned Beef with braised cabbage, carrots, and local potatoes. The special dessert is our house made Guinness Stout Chocolate Cake with Baileys Irish Cream Gelato. Drink specials include Guinness beer and happy hour is from 11:30am to 7pm. Reservations are highly recommended and can be made online at mattisons.com or by calling 941.921.3400.

Don’t forget to wear green!

Mattison’s Forty-One, 7275 South Tamiami Trail, Sarasota, Florida 34231• mattisons.com

Mattison’s City Grille St Patrick’s Day Celebration on Tuesday, March 17, 2015

Celebrate St Patrick’s Day on Tuesday, March 17, 2015 at Mattison’s City Grille in Sarasota, Florida featuring traditional Irish lunch fare available from 11am to 3pm, including Potato Leek Soup; Corned Beef Reuben on rye with sauerkraut and Thousand Island dressing; Pizza Patrick with corned beef & cabbage, onions, Swiss cheese, and Mozzarella cheese; Pizza Patricia with broccoli, cauliflower, zucchini, tomatoes, fresh mozzarella, and pesto. The following St Patrick’s Day specials are served from 11am to 10pm: Corned Beef & Cabbage with potatoes and veggies; Shepard’s Pie traditionally made with lamb, beef, hearty veggies, and topped with mashed potatoes; and the dessert special is a house made Bailey’s Cheesecake. The current menu is also available. Great Irish beer is served along with drink specials including Guinness, Irish Whiskey, and Irish Cider. Happy Hour is from 2-6pm. Live music by Nexx Level  is from 6-10pm. Reservations are recommended and can be made online at mattisons.com or by calling 941.330.0440.

Don’t forget to wear green!

Mattison’s City Grille, 1 North Lemon Avenue, Sarasota, Florida 34236 • mattisons.com

Valentine’s Day at Mattison’s Forty-One

Join us at Mattison’s Forty-One in Sarasota, Florida on Valentine’s Day, Saturday, February 14, 2015 from 4:30pm for a romantic dinner evening with specials including: Oysters on the Half Shell as an appetizer; dinner entrée specials include the “Valentines Day Duet”: filet mignon and broiled Maine lobster tail, with drawn butter, mashed potatoes, asparagus; and Chef Paul Mattison’s signature “Châteaubriand for Two” with Parmesan stuffed tomatoes, creamy wild mushroom ragout, asparagus, and a port wine demi. Mattison’s Forty-One’s Valentine’s Day dessert menu offers Dark Chocolate Grand Mariner Fondue for Two and Flourless Heart-Shaped Chocolate Torte. The current menu is also available. Enjoy live music by Debbie Keeton in The Piano Lounge from 6pm. Reservations are highly recommended and can be made online at mattisons.com or by calling 941.921.3400. Mattison’s Forty-One, 7275 South Tamiami Trail, Sarasota, FL 34231, mattisons.com
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Valentine’s Day at Mattison’s City Grille

Join us at Mattison’s City Grille in Sarasota, Florida on Valentine’s Day, Saturday, February 14, 2015 from 4pm for romantic specials including Steak & Lobster with truffle butter, mashed potatoes, and vegetable medley for $39; Seafood Ciopino with shrimp, mussels, clams, calamari, lobster served with saffron rouille for $28; “Lovers Chocolate Cake” chocolate sponge cake layered with chocolate mousse, and covered with chocolate ganache and raspberry garnish. The current menu is also available. Valentine’s Day drink specials include Mattison’s City Grille’s “Love Potion”. Happy Hour is from 2-6pm. Dance to live music by Lisa Riding Band from 8pm. Reservations are highly recommended and can be made online at mattisons.com or by calling 941.330.0440. Mattison’s City Grille, 1 North Lemon Avenue, Sarasota, FL 34236, mattisons.com

Sarasota, Florida • Sunday, November 22, 2014

Christmas Eve, Wednesday, December 24, 2014 Mattison’s City Grille in Sarasota, Florida is open from 11am-10pm offering holiday menu specials along with the current menu. Happy Hour is from 2-6pm and live music by the “Kara Nally Band” is from 6-10pm.

Mattison’s City Grille is closed on Christmas Day, Thursday, December 25, 2014.

Sarasota, Florida • Monday, November 24, 2014

New Year’s Eve, Wednesday, December 31, 2014 Mattison’s City Grille in Sarasota, Florida is open from 11am and is the center of Downtown Sarasota’s famous Main Street Celebration and New Year’s Eve Street Party with live music, dancing, count down to midnight, cash bar, current lunch and dinner menus with New Year’s Eve drink and entrée specials. There are two dinner seatings at Mattison’s City Grille, 7pm and 9pm. There is no entry fee, reservations highly recommended, and can be made beginning Friday, November 28, 2014 by phone only, call 941.330.0440.

Sarasota, Florida • Thursday, November 20, 2014

Christmas Eve, Wednesday, December 24, 2014 Mattison’s Forty-One is open from 11:30am-8pm. Mattison’s Forty-One serves the current lunch menu from 11:30am to 2pm. From 4:30pm, the traditional Southern-Italian “Feast of the Seven Fishes” is offered which includes: Clam & Mussel Soup; Lobster Ravioli with Lobster Cream topped with Rock Shrimp; Seared Sea Bass with Crab Risotto; and an Oyster Fritter. Mattison’s Forty-One also offers the current dinner menu along with exquisite Christmas Eve Specials. Live music by “Debbie Keeton” is from 5-9pm in the Piano Bar.

Christmas Day, Thursday, December 25, 2014 Mattison’s Forty-One is open from 2-8pm offering Holiday Dinner Specials including Prime Rib and Roast Lamb.

Sarasota, Florida • Friday, November 21, 2014

Create your own home party during the holidays with Mattison’s Catering Company – from party platters to full-service catering. Mattison’s Catering in Sarasota, Florida offers a variety of holiday menus for small or large parties including: Slowly Roasted Turkey 12 lbs serves 6-8 people for $55, and 18 lbs serves 10-12 people for $80; Slowly Cooked Glazed Ham 7-8 lbs serves 6-8 people for $65; Herb Crusted Boneless Leg of Lamb 6-7 lbs serves 10-12 people for $125; Oven Roasted Prime Rib with a garlic and kosher salt crust and a port wine jus 4-5 lbs serves 6-8 people for $125; Peppercorn Crusted Beef Tenderloin served with a horseradish cream sauce, 4-5 lbs serves 6-8 people for $195. Sides available to add to your order including sage stuffing, mashed potatoes, sweet potatoes, green beans, giblet gravy, fresh cranberries, asparagus, mushrooms, focaccia rolls with Boursin butter, and house-made pumpkin pie, pecan pie, apple pie, and more. Mattison’s Catering can accommodate any special order. Contact Mattison’s catering director at 941.921.3400.

Sarasota, Florida • Thursday, November 20, 2014

New Year’s Eve, Wednesday, December 31, 2014 from 8pm, Mattison’s Bayside at the Van Wezel presents a Las Vegas-Style Dinner Party and Celebration. The evening offers dinner stations with a delicious variety of New Year’s Eve creations, indoor and outdoor waterfront open seating, live music by “Big Night Out”, dancing, a caricature artist, a fortune teller, a “Selfie Photo Booth”, plenty of free parking, and so much more. Extra features include casino games with prizes, and a cash bar. The price is $75 per person plus tax and gratuity. Reservations are limited and recommended. Purchase tickets online at mattisons.com or by calling 941.921.3400.

Sarasota, Florida • Wednesday, November 19, 2014

New This Year!
New Year’s Eve, Wednesday, December 31, 2014 Mattison’s Forty-One introduces the exquisite Silver Oak Wine-Pairing Dinner Party in the Galleria private dining room from 8pm. This event features the rare opportunity to enjoy four vintages (2005 Napa Valley, 2006 Alexander Valley, 2009 Napa Valley, 2010 Alexander Valley) from the Silver Oak Library Collection paired with a Chef Paul Mattison six-course dinner menu. Chef Paul Mattison is proud to present Tiffany Frasier, the Southwest regional manager from Silver Oak, who attends the evening to guide guests through these very special wines. The Silver Oak Wine-Pairing Dinner Party includes music, decorations, and lots of fun. Seating is very limited and reservations are required. The cost is $150 per person, plus tax and gratuity.

Also new, the main dining room at Mattison’s Forty-One is open for à la carte seating for lunch from 11:30am to 2pm and for dinner from 4pm all evening long with live music by “Taylor & Larry” from 8pm to midnight in the Piano Lounge. There is no cover charge but reservations are highly recommended. A select Mattison’s Forty-One dinner menu is available along with New Year’s Eve drink and dinner specials.

Sarasota, Florida • Monday, October 26, 2014

Diners are invited to enjoy an alternative to the traditional “stay-at-home” Halloween night. Escape the trick or treaters and join other Mattison’s Forty-One patrons with a  “small plate”  and happy hour menu available from 4pm to closing. Mattison’s Forty-One also offers a “spooky” appetizer, dinner, and drink specials on Halloween, Saturday, October 31, 2015. Check out Mattison’s City Grille downtown for a Halloween party featuring the Lisa Ridings Band from 8 pm to midnight featuring rock, blues and Motown.

 

Sarasota, Florida • Wednesday, October 1, 2014

Chef Paul Mattison, executive chef and proprietor of Mattison’s in Sarasota, Florida, is honored to participate in the “Chefs Move to Schools” “Kids N’ Chef’s Dinner Gala”, Thursday, October 30, 2014 from 5:30-7:30pm at Phillippi Shores Elementary School in Sarasota, Florida. This fundraising gala dinner pairs local chefs with groups of children from different Sarasota County schools. Each group spends time with a local chef, creating recipes for the gala and learning the ins and outs of the kitchen, culminating in the group’s preparation of menu items at the gala dinner. The event is held outside and includes a private tour of the Phillippi Shores Elementary School’s vegetable garden by Chef Paul Mattison. Tickets are $10 for adults, $5 for children under 18 and can be purchased by calling Adriel Zahniser in Food Nutrition Services at 941.486.2199.

Featured chefs for the evening include Chef Paul Mattison, executive chef and proprietor of Mattison’s; Chef Malin Parker of Morton’s; Chef Darwin Santa Maria of Darwin’s; Chef Bryan Jacobs, and more.

“Chefs Move to Schools” is a program aimed at getting school children engaged in learning to love healthy eating by working with local chefs and learning more about food, nutrition, the kitchen, and culinary arts. “Chefs Move to Schools” has also helped professional Chefs to learn more about the regulations and guidelines of school nutrition programs.

Since May 2012, Chef Paul Mattison leads the effort to create a sustainable garden at Phillippi Shores Elementary School which lead to the students learning, hands-on, about gardening, composting, nutrition, meal planning, and cooking. Chef Paul Mattison first participated in the “Chefs Move to Schools” fundraising initiative, and has since rallied a group of parents, teachers, students, community businesses, and Mattison’s staff to volunteer in the crafting of the boxes, the irrigation, the planning, and the filling of the raised garden boxes. The Phillippi Shores Elementary School Vegetable Garden and Educational Program came to fruition in November 2013 and consists of over 40 hand made 4 feet x 8 feet raised bed garden boxes. Chef Paul Mattison provided the initial funding for the garden project with donations and other forms of sponsorship from the local community including Whole Kids Foundation, Lowes Home Improvement, the Crosley Museum, and Nature Center’s Jeff Scarborough and Laney Troire along with countless parents, staff, and students from Phillippi Shores Elementary School. _

• Mattison’s Forty-One, 7275 South Tamiami Trail, Sarasota, FL 34231 tel 941.921.3400
• Phillippi Shores School Cafeteria, 4747 South Tamiami Trail, Sarasota, Florida 34231
• Sarasota County School System’s Nutritional Programs, contact Adriel Zaniser 941.486.2199 ext 68401

Sarasota, Florida • Thursday, September 18, 2014

Chef Paul Mattison, executive chef and proprietor of Mattison’s in Sarasota, Florida announces a new dinner series, “Pasture to Plate” starting on Friday, October 17, 2014 from 6pm at Dakin Dairy Farm in Myakka City. This five-course dinner with wine is served at a long feasting table under the oak trees and features: (1) Beer & Cheese Pairing, lead by “Certified Cheese Professional” David Curran, followed by a tour of the Dakin Dairy Farm; (2) Beet & Goad Cheese Salad; (3) Mangrove Snapper; (4) Braised “Three Suns Ranch” Bison Tortellini; and (5) Tres Leches Dessert. The dinner is $125 per person and includes tax and gratuity. A portion of each ticket is donated to Harvest House, a local organization with the mission to facilitate a stable environment giving individuals the opportunity to break the cycle of homelessness and addiction. Seating is limited, advanced reservations are required and can be made online at mattisons.com or by calling 941.921.3400.

Chef Paul Mattison uses Dakin Dairy products, along with items from local ranches and farms, in an on-going celebration of Mattison’s relationship with farmers, food artisans, and the local culinary suppliers. “Our community continues to collaborate with local producers on a daily basis, but for special events like ‘Harvest Month’ and ‘Eat Local Week’ we are thrilled to partner with Dakin Dairy and others to create the first of many ‘Pasture to Plate’ fund-raising dinners,” says Chef Paul Mattison. Part of the evening includes a tour of Dakin Dairy Farms, a detail that was very important to Karen Dakin, president of Dakin Dairy Farms. “When approached by Mattison’s to partner for this dinner, I knew it would be the perfect opportunity to share our beautiful farm with the public, and highlight our commitment to sustainability and quality products,” she says.

Some event sponsors include Edible Sarasota, Mattison’s, Republic National, and Whole Foods Market. For sponsor information contact Nikki Logan Curran at [email protected] or call 941-921-3400.

Dakin Diary Farm, 30711 Betts Rd, Myakka City, FL 34251 telephone 941.322.2802 • dakindairyfarms.com
Edible Sarasota, 4411 Bee Ridge Road #435, Sarasota Florida 34233 telephone 941-735-6327 • ediblesarasota.com
Harvest House, 209 N Lime Avenue, Sarasota, FL 34237 telephone 941.953.3154 • harvesthousecenters.com
Mattison’s, 7275 South Tamiami Trail, Sarasota, Florida 34231 telephone 941.921.3400 • mattisons.com
Whole Foods Market, 1451 1st Street, Sarasota, FL 34236 telephone 941.316.4700 • wholefoodsmarket.com/stores/sarasota

Sarasota, Florida • Saturday, September 6, 2014

Chef Paul Mattison, executive chef and proprietor of Mattison’s Restaurants & Catering in Sarasota, Florida, announces a six-course wine-pairing dinner featuring wines from California Vineyard “Ferrari-Carano” on Thursday, September 25, 2014 from 6:30pm in the private catering room, “The Galleria” at Mattison’s Forty-One, 7275 South Tamiami Trail, Sarasota, Florida 34231. The six-course wine-pairing dinner features a select dinner menu by Chef Paul Mattison specifically created to compliment and pair with wines from Ferrari-Carano Vineyards. The wine dinner is $75 plus tax and gratuity. Seating is limited, tickets available online at mattisons.com or by calling 941.921.3400. Ferrari-Carano has 19 estate vineyards in six different appellations totaling over 1,500 acres and they own some of the finest wine-growing properties in all of California.

Six-Course Mattison’s / Ferrari-Carano Wine-Pairing Dinner Menu:
1st Course – Creamy Brie and Caramelized Pear Cups with onion salsa and membrillo in a puff pastry cup paired with a
2013 Ferrari-Carano Fume Blanc
2nd Course – Marshmallow Crusted Scallop, local pumpkin purée, and micro chervil paired with a Ferrari-Carano Chardonnay
3rd Course – Cherry Glazed Seared Duck Breast, creamy sweet potato risotto, Cherry Coke syrup
paired with a 2012 Ferrari-Carano Pinot Noir, Anderson Valley
4th Course – Wild Mushroom & Egg Yolk Ravioli, herbed brown butter, shaved Parmesan, and crispy pork belly paired with a 2010 Ferrari-Carano Reserve Cabernet Sauvignon
5th Course – Sumac Rubbed NY Strip, Guinness braised cipollini onions, Gorgonzola cream gnocchi, and roasted Brussels sprouts paired with a 2011 Ferrari-Carano Trésor, Sonoma County
6th Course – French Toast Bread Pudding, brown butter and maple gelato, and salted candied walnuts, paired with a Ferrari-Carano Eldorado Gold

Mattison’s Forty-One, 7275 South Tamiami Trail, Sarasota, Florida 34231, Telephone 941.921.3400, Web site mattisons.com
Ferrari-Carano Vineyards, 8761 W Dry Creek Rd, Healdsburg, California 95448, Telephone 707.433.6700, Web site ferrari-carano.com

Sarasota, Florida • Monday, June 23, 2014

Chef Paul Mattison, executive chef and proprietor of Mattison’s Restaurants & Catering in Sarasota, Florida, announces a five-course wine-pairing dinner featuring wines from Halter Ranch Vineyards in California on Saturday, July 26, 2014 from 6:30pm in Mattison’s private catering room, “The Galleria”, at Mattison’s Forty-One, 7275 South Tamiami Trail, Sarasota, Florida 34231. The five-course wine-pairing dinner features an extraordinary dinner menu by Chef Paul Mattison specifically created to compliment and pair with selections from Halter Ranch Vineyards. Gene Zimmerman, National Sales Director for Halter Ranch Vineyards, is Mattison’s special guest and wine expert who guides guests about the wines served. Mr. Zimmerman and Chef Paul Mattison are giving away prizes throughout the evening including the grand prize – a two night stay at the Vineyard’s private Victorian home built in the 1880s, plus a private cellar tour and barrel tasting at the 280 plus acre vineyards. Each wine-pairing dinner guest receives a chance to win. The wine dinner is $75 plus tax and gratuity. Seating is limited, tickets available online at mattisons.com or by calling 941.921.3400.

Halter Ranch is located in the heart of California’s Central Coast and balances the traditional winemaking process with innovative techniques. The winery produces 100% estate-grown wines, specializing in Bordeaux and Rhône Valley varietals and blends and has earned California’s prestigious Sustainability in Practice Certification for its environmentally responsible viticultural and winemaking practices.

Sarasota, Florida • Thursday, May 15, 2014

Chef Paul Mattison celebrates Bastille Day from Friday, July 11, 2014 through Monday, July 14, 2014 from 5pm at Mattison’s Forty-One in Sarasota, Florida. Chef Paul Mattison offers the Bastille Day Menu Special featuring: Chilled Cucumber and Avocado Soup Shooter; Poached Salmon with stewed leeks and a beurre blanc; Château of Beef Tenderloin with truffle mashed potatoes and grilled asparagus; Green Salad with a French vinaigrette, three French cheeses, and dried fruits; Menage à Trios Dessert, crème brûlée, flour less chocolate torte, and roasted pear bread pudding. Chef Paul Mattison’s Bastille Day Menu Special is available for $49 plus tax and gratuity. Add a flight of French wine for $15. As always, Mattison’s Forty-One offers an excellent selection of wine. The current Mattison’s Forty-One dinner menu is also available along with live music nightly in the Piano Bar. Reservations are highly recommended and can be made online at mattisons.com or by calling 941.921.3400.

Sarasota, Florida • Tuesday, May 20, 2014

Chef Paul Mattison announces Mattison’s Savor Sarasota Menus at Mattison’s City Grille and Mattison’s Forty-One in Sarasota, Florida offered from June 1-14, 2014 featuring a three-course dinner for $29 and a two-course lunch with a beverage for $15. Savor Sarasota is organized and promoted by Visit Sarasota County to promote local dining at more than 45 participating local Sarasota restaurants. Savor Sarasota is in its ninth season and is a local favorite.

Mattison’s City Grille Savor Sarasota Special June 1-14, 2014
Two-Course Lunch with non-alcoholic beverage
$15 plus tax and gratuity includes choice of one non-alcoholic beverage (Soda, Iced Tea, or Coffee)

Lunch First Course (choice of one), served with a side of mixed green salad, coleslaw, or french fries
Turkey Panini – honey roasted turkey, avocado, smoked Gouda, lettuce, tomato, pesto mayonnaise
Fish & Chips – Yuengling battered haddock, flash fried served with fries
Veggie Panini – grilled Zucchini, yellow squash, portobello mushroom, roasted red pepper, fresh mozzarella, pesto on grilled focaccia
Grilled Chicken Salad – field greens, herb marinated chicken breast, strawberries, walnuts, chopped tomatoes, bacon, blue cheese tossed in white balsamic vinaigrette
Caprese Chicken – pesto marinated chicken breast, basil marinated diced tomatoes, fresh mozzarella on rustic bread

Lunch Second Course (choice of one)
Flourless Chocolate Espresso Torte – with fresh raspberries and crème anglaise
Key Lime Pie – Graham cracker crust and a light, fluffy, delicate Key lime mousse
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Three-Course Dinner $29 plus tax and gratuity
First Course (choice of one)
Goat Cheese Bruschetta – marinated tomatoes and pesto goat cheese on grilled rustic bread with a basil olive oil and an aged balsamic drizzle
Mattison’s House Salad – seasonal greens, vine ripe tomatoes, toasted pine nuts, Gorgonzola, balsamic vinaigrette
Mattison’s Louisiana Lobster Chowder
Artichokes Esther-Style – crispy artichoke hearts lemon-caper butter, freshly diced tomatoes, shredded aged Parmesan

Dinner Course (choice of one)
Spinach and Ricotta Ravioli – squash, spinach, garlic, mushrooms in a tomato-basil cream sauce
Classic Meatloaf – all Black Angus ground beef wrapped in applewood-smoked bacon with mashed potatoes, pan gravy, crispy onions
Chicken Saltimbocca – mushrooms, sage, prosciutto, mashed potatoes, house vegetables

Dinner Third Course (Choice of one)
Flour-less Chocolate Expresso Torte – with fresh raspberries and crème anglaise
Key Lime Pie – Graham cracker crust and a light, fluffy, delicate Key lime mousse

Savor Sarasota menus cannot be combined with any other discounts or promotions.
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Mattison’s Forty-One Savor Sarasota Special June 1-14, 2014

Two-Course Lunch with non-alcoholic beverage
$15 plus tax and gratuity includes choice of one non-alcoholic beverage (Soda, Iced Tea, Lemonade, or Coffee)
(add a Wine Flight – three 3 ounce wine pairings – for $15 to any of the menus)

Lunch First Course (choice of one)
Calamari – crispy, flash fried calamari served with Asian soy mustard, sweet Thai chili sauce
Bruschetta – marinated tomatoes, basil-pesto goat cheese, balsamic drizzle, rustic bread
Shrimp Rangoon – tempura fried, herbed cream cheese, Thai chili sauce
Artichokes Esther-Style – tempura fried, mesclun greens, shaved Parmesan, lemon-caper butter
Mattison’s House Salad – baby greens, grape tomatoes, Gorgonzola, pine nuts, balsamic
Caesar Salad – Romaine hearts, herbed focaccia croutons, Parmesan tuile, egg-less Caesar dressing
Chilled Cucumber-Avocado Soup – peach salsa, crispy tortilla
Lunch Second Course (choice of one)
Salmon rosemary-honey glaze, crispy fingerling potatoes, baby green beans, citrus beurre blanc
Fregola shrimp, mussels, fresh market catch, fregola pasta, tomato-fennel broth
Penne Pasta sliced chicken, tomatoes, arugula, rosemary-goat cheese cream
Spinach & Mushroom Omelet goat & manchego, crispy fingerling potatoes, crisp bacon
Pot Roast Reconstructed whipped potatoes, baby green beans, Gorgonzola cream, port wine demi
Grilled Polenta roasted mushrooms, tomatoes, spinach, balsamic syrup
Turkey Wrap oven roasted turkey, Gruyère cheese, smoked bacon, tomato, avocado
Chicken Saltimbocca prosciutto, fresh mozzarella, arugula, tomato, sage aïoli, focaccia

Three-Course Dinner $29 plus tax and gratuity
First Course (choice of one)
Artichokes Esther-Style – tempura fried, mesclun greens, shaved Parmesan, lemon-caper butter
Calamari – flash fried with zucchini, pickled peppers, and olives with San Marzano tomato sauce
Crab Cakes – lump crab, pickled vegetables, mandarin-habanero rémoulade
Bruschetta – marinated tomatoes with basil, pesto goat cheese, rustic bread
Mattison’s House Salad – baby greens, grape tomatoes, Gorgonzola, pine nuts, balsamic
Caesar Salad – Romaine hearts, herbed focaccia croutons, Parmesan crisp, egg-less Caesar dressing
French Onion Soup – five onion, crostini, Gruyère cheese
Chilled Cucumber-Avocado – peach salsa, crispy tortilla

Dinner Second Course (choice of one)
Salmon – rosemary-honey glaze, sweet potato streusel, grilled asparagus, citrus beurre blanc
Sea Scallops – sweet potato-bacon hash, jicama-apple slaw, lemon butter
Fregola – shrimp, mussels, fresh market catch, fregola pasta, tomato-fennel broth
Housemade Pasta – our chef’s daily creation
Chicken Scallopini – toasted couscous, artichokes, olives, spinach, preserved lemon vinaigrette
Pot Roast Reconstructed – truffle mashed potatoes, baby green beans, Gorgonzola cream, port wine demi
Berkshire Pork Chop – prosciutto wrapped, creamy polenta, asparagus, balsamic syrup

Dinner Third Course (choice of one)
White Chocolate Mousse Raspberry Cake
Warm Chocolate Espresso Torte – Chambord raspberry sauce
Roasted Pear Croissant Pudding – wildflower honey, vanilla anglaise, coconut, caramel

Savor Sarasota menus cannot be combined with any other discounts or promotions.

Mattison’s Forty One, 7275 South Tamiami Trail, Sarasota, FL tel 941.921.3400
Mattison’s City Grille 1 North Lemon Ave, Sarasota, FL 32436 tel 941.330.0440
mattisons.com

Sarasota, Florida • Monday, May 12, 2014

Mattison’s Forty-One in Sarasota, Florida is open for Father’s Day Brunch Buffet on Sunday, June 15, 2014 from 10am-2pm and favorites include a prime rib carving station, breakfast pastries, stuffed French toast, omelette & crêpe stations, bacon & sausage, blintz soufflé, O’Brien potatoes, fresh fruit & cheese, roasted chicken, fresh seafood, seasonal vegetables, crisp salads, and house-made desserts. The Mattison’s Forty-One Father’s Day brunch is $34.95 for adults and $15.95 for children 12 and under – plus tax and gratuity. The Mattison’s Father’s Day dinner special is a 12oz prime rib, slowly cooked, hand-carved to order, served with roasted potatoes and sautéed fresh vegetables. Mattison’s Forty-One’s select à la carte dinner menu, children’s menu, and specials are available from 4pm. Live music by Joe Thayer in the Piano Bar is from 5-9pm. Reservations are highly recommended and can be made online at mattisons.com or by calling 941.921.3400. Mattison’s Forty-One, 7275 South Tamiami Trail, Sarasota, Florida 34231.

Mattison’s City Grille in Sarasota, Florida is open on Father’s Day Sunday, June 15, 2014 from 11am-10pm. Our Father’s Day à la carte Sunday Brunch Menu is from 11am-2pm with brunch specials featuring a Steak & Cheese Omelette and a Crab & Asparagus Quiche. Mattison’s City Grille serves the current lunch menu from 11am-3pm while also offering Father’s Day lunch specials such as a Roast Beef Sandwich with crispy onions and horseradish sauce; Pizza Papa with grilled chicken Alfredo, scallions, and mozzarella cheese; Pizza Padre with portobello mushrooms, roasted yellow peppers, Roma tomatoes, Gorgonzola cheese, pesto, and mozzarella. Bring the whole family and treat Dad to one of our dinner specials served from 4-10pm featuring a 12oz carved-to-order prime rib with mashed potatoes and fresh sautéed vegetables; Seafood Paella with scallops, shrimp, calamari, mussels, and clams on a saffron-infused rice with chorizo. Dine al fresco in the heart of downtown Sarasota and enjoy live music by Brian Spainhower from 12-3pm and by the Debbie Keeton Jazz Trio from 7pm. Reservations are recommended and can be made online at mattisons.com or by calling 941.330.0440. Mattison’s City Grille, 1 North Lemon Avenue, Sarasota, Florida 34236.

Mattison’s Bayside at the Van Wezel in Sarasota, Florida is open for a special waterfront Father’s Day Brunch and Dinner Buffet on Sunday, June 15, 2014. Both dining specials are open to the public, in addition to ticket holders for the two performances of “Julianne Hough and Derek Hough Move Live On Tour”. The Brunch Buffet is from 11:30am-2pm (show time is at 2pm) and favorites include a prime rib carving station, breakfast pastries, stuffed French toast, omelette & crêpe stations, bacon & sausage, blintz soufflé, O’Brien potatoes, fresh fruit & cheese, roasted chicken, fresh seafood, seasonal vegetables, crisp salads, and desserts. Brunch is $45 for adults and $15 for children 12 and under – includes tax and gratuity. The dinner buffet at Mattison’s Bayside at the Van Wezel is from 5pm (show time is at 7pm) and includes a prime rib carving station, fresh fish catch and chicken entrées, salad bars with multiple toppings and dressing choices, imported cheeses and fresh fruit, seasonal vegetables, O’Brien potatoes, vegetarian pasta, and an array of house-made desserts for $45 which includes tax and gratuity. Reservations for the brunch and dinner buffets are required and can be made online at mattisons.com or by calling 941.921.3400. Mattison’s Bayside at the Van Wezel, 777 North Tamiami Trail, Sarasota, Florida 34236.

Sarasota, Florida • Tuesday, May 13, 2014

Chef Paul Mattison, executive chef and proprietor of Mattison’s in Sarasota, Florida announces the fourth annual Chef Camp at Mattison’s Forty-One offering four one-week sessions: Basic Cooking Techniques, Advanced Skills Camp, Pastry Chef Camp, and Partner Chef Camp. The camp is organized through Sarasota County’s Summer Camp Program. Registration is now open and registration can be done online at www.parksonline.scgov.net or call 941.861.7275. The camp booklet is available online at www.scgov.net/parksandrecreation. During Mattison’s Chef Camp, children learn a variety of cooking techniques from the chefs at Mattison’s Forty-One including how to sauté and grill; make pasta, salads, sauces, and dressings; and create delicious, simple desserts. Since service is essential to the restaurant business, the children are taught how to set and bus a table properly, how to serve, restaurant etiquette, and safe kitchen practices. More advanced specialty camps are also offered. Campers put their new skills to work at week’s end for a graduation lunch for family and friends. Each camper receives a chef hat and Mattison’s apron. Campers must wear closed-toed tennis shoes and long hair must be in a ponytail.

Basic Cooking Techniques is June 9-13, 2014 from 8:30am-11am.
Basic Camp teaches how a restaurant runs with hands-on kitchen experience, safety, food handling techniques, and dining room training. This is for campers ages 10-13 and is $190 per camper, space is limited.

Specialized Session – Advanced Skills Camp is July 7-11, 2014 from 8:30am-11am.
Campers must be either age 11-15 or must have completed the Basic Cooking Techniques. This is hands-on training and teaches more advanced cooking with a variety of foods and techniques. The price is $225 and space is limited.

Specialized Session – Pastry Chef Camp is July 21-25, 2014 from 8:30am-11am and a second session from noon to 2:30pm.
Campers must be either age 11-15 or must have completed the Basic Cooking Techniques. This hands-on class includes creams, custards, breads, and cakes with specialty training encompassing the importance of weights and measure, techniques of working with chocolate, the basic art of cake decorating, and more. The price is $225 and space is limited.

Specialized Session – Partner Chef Camp is August 11-15, 2014 from 8:30am-11am.
Campers must be either age 11-15 or must have completed the Basic Cooking Techniques. This is the hands-on training that lets campers enroll with an adult of their choice (18+ years old) on a kitchen adventure of culinary delights! Camper and adult must attend together on all days.
The price is $350 for the pair (no individual campers) and space is limited.

Chef Camp is at Mattison’s Forty-One, 7275 South Tamiami Trail, Sarasota, FL 34231 • mattisons.com