- April 18, 2024
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Capital Grille previewed its dry-aged sirloin steak with roasted pepper, mozzarella and arugula salad.
Jah Movement performed
Chef Dylan Elhajoui, of Mozaic, prepared cream of mushroom soup.
Mattison's offered a yellow bell pepper gazpacho with shrimp salsa.
Chef Josh Wood, of Muse at The Ringling, prepared a barbecued Florida shrimp and grits.
Vanessa Finelli, Janelle O'Dea and Shelby Connett
Jah Movement performed.
Michelle Phillips and Chef Paul Mattison
Tsunami Sushi and Hibachi offered a variety of dishes.
Jah Movement performed.
Chef Dylan Elhajoui, of Mozaic, prepared cream of mushroom soup.
Tsunami Sushi and Hibachi offered a variety of dishes.
Neal Alfano and Gray Lawry
Virginia Haley with Patti Schimmel
Mattison's offered a yellow bell pepper gazpacho with shrimp salsa.
Tsunami Sushi and Hibachi
Chef Jamil Pineda, of Michael's On East, served wonton duck tacos with slaw and salsa.
Allen Yu, Richard Delbosque and Edwin Velasco, of Tsunami
Jennifer Ahearn-Koch and Ania Lenzkolzer
Chef Paul Mattison
Eleven years ago, Sarasota's reputation as a culinary destination wasn't quite what it is today. In fact, says Visit Sarasota County President Virginia Haley, its perception among visitors — especially in-state visitors — was less than stellar.
That didn't sit well with her. Inspired by a restaurant week she saw in Boston, she says Visit Sarasota County decided to incorporate a similar concept here, to show off our local culinary offerings.
"Today, we've totally changed that perception," she says. "And we couldn't have done it without or local restaurants."
The organization hosted a Savor Sarasota preview event Monday, May 23, at Mattison's 41, where six participating restaurants offered samplings of their forthcoming menus.
The annual event runs June 1 through 14, and features 67 local restaurants, which will offer prix-fixe dinner menus for $29 and $15 for lunch. This year saw the addition of 16 new restaurants, and chef Paul Mattison says he looks forward to the summer tradition.
"Some of the restaurants will offer extended time frames," he says. "There's no way people can make it to every restaurant in two weeks, and it's important we allow people to sample our menus. We have a fabulous dining scene here in Sarasota."
