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Performing Art
Arts and Entertainment Wednesday, Apr. 7, 2010 7 years ago

Weekly Dish

by: Stephanie Hannum Managing Editor

Culinary adventure: The Concession’s Jack Nicklaus and Tony Jacklin-designed golf course is beautiful and the service is impeccable, but the biggest hole-in-one is the food. It is delectable, but you wouldn’t expect anything less with Sean Murphy’s involvement. Murphy, owner of Beach Bistro, which boasts the highest Zagat rating for food and service in the state, opened The Bistro at The Concession Golf Club a couple of months ago. If you love the Beach Bistro, you will certainly love The Bistro at The Concession, too.

The creations we tasted during a recent feast at The Bistro included Bistro “White Castle” sliders ($15), Lobstercargots ($19), “Famous Bistro Bouillabaisse” ($46/$56) and rack of domestic lamb ($39/$64).
However, the taste that still stands out is the “One Helluva Soup” Bistro blue tomato ($10) — the sweetness of the tomato soup was nothing short of amazing.

“At some point, people are waiting to eat dinner — waiting on their table or waiting for golfers to finish. I fill them up right away with heavy cream and sugar, and it can even be ‘goosed’ with a half-shot of vodka,” says Murphy of the popular soup.

For the rest of the calendar year, The Concession and Murphy are offering a free culinary membership to the public at this exclusive members-only club, by calling 907-0511.

Fresh and original: SunCoast Organics, an organic produce-delivery company, is bringing fresh and healthy fruits and vegetables to homes and offices. Only two weeks into production, SunCoast Organics is already delivering to customers in North Port, Englewood, Osprey, Venice, Nokomis, Bradenton, Lakewood Ranch, Sarasota, Siesta Key and Longboat Key.

“The two things that separate us from the other ‘buying clubs’ are that we deliver and that we include recipes surrounding the food you select,” says Jim Costello, who owns the company with his wife, Julie. “In addition, while most buying clubs do not give you a selection, we are trying to do just that.”

SunCoast Organics offers a large range of produce options, including its Basic Harvest, along with additions of more fruit, veggies and salad options. There is no hassle, because you do not have to be home at the time of delivery and because your order is packed inside a plastic box with a cooled ice blanket and an insulation pad. Visit for more information.

dish of the week... goes to The Main Bar Sandwich Shop’s “Famous Italian” sandwich (1944 Main St., 955-8733). This sandwich ($6.75) is loaded with salami, ham, provolone cheese, tomatoes, chopped peppers, onions, and Main Bar’s own unique blend of oil, garlic and spices, all on a toasted bun. Normally 90 to 120 (sometimes even 150!) Italian sandwiches are made daily on Main Bar’s assembly line.

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