Culinary Calendar: June 19

June 19, 2013 

culinary calendar


Mattison's City Grille events: Mattison's City Grille, 1 N. Lemon Ave., Sarasota, will celebrate the Fourth of July with lunch and dinner specials, including Southern-fried chicken dinner, maple-bourbon barbecue ribs with sweet potato fries and corn on the cob, and to finish the evening, traditional warm apple pie à la mode. Guests will enjoy live music by The Venturas from 7 to 11 p.m.

• Bastille Day, 2-10 p.m. July 14. Chef Paul Mattison's Bastille Day lunch specials include French onion soup, French dip with Gruyère cheese au jus; Pizza Viande -- sausage, mushrooms, caramelized onions, Swiss chard with Gruyère and mozzarella cheese. Bastille Day three-course dinner menu begins at 5 p.m. and includes escargot with mushrooms, garlic, and basil with garlic toast or Coquille St. Jacques; Boeuf Bourguignonne or Sole Papillote and pear tarte tatin with vanilla ice cream and port syrup for dessert. Cost is $58 plus tax and gratuity. Guests may add a flight of French wine for $15.

Reservations are recommended for both events and can be made online at or by calling 941-330-0440.

on the menu

Fleming's Small Plates, Big Pours: The Small Plates, Big Pours special returns to Fleming's Prime Steakhouse & Wine Bar, 2001 Siesta Drive, Sarasota, through June 30. Guests can match any of their seven Small Plates with an oversized wine pour for $24.95. Select any of the seven small plates including the New Zealand petite lamb chops, Fleming's lobster tempura, colossal shrimp skewers, New Bedford scallops, sliced filet mignon, braised short ribs or ahi tuna matched with a premium Big Pours, each carefully selected by Director of Wine, Maeve Pesquera, to guarantee the perfect pairings. Reservations: 941-358-9463.

Savor Sarasota menu extended: Due to the overwhelming success of the eighth annual Savor Sarasota Restaurant Week celebrated June 1-14, Michael's On East is one of nearly 20 restaurants continuing specialty lunch and dinner menus through June 30. Michael's "Sarasota Epicurean Adventure" features a two-course lunch for $15 and three-course dinner for $29. The complete menu is available at Starting July 1, the Michael's On East culinary team will unveil new three-course dinner and two-course lunch menus inspired by the Hawaiian Islands. Michael's Epicurean Adventures present culinary journeys to a new destination each month. The three-course Hawaiian Epicurean Adventure dinner menu will be available Monday through Saturday evenings for $29.95 per person, July 1-31. The two-course Power Lunch offering features a choice of entrée and dessert for $18.95 per person and is available Monday through Friday, 11:30 a.m. to 2 p.m. Each wine pairing is $10 during dinner or $5 per pairing during lunch. For more information or to make restaurant reservations, call 941-366-0007, ext. 224 or visit

Café L'Europe dining series: Café L'Europe, one of the community's longstanding restaurants, will take guests on a five-month trip through Europe, without leaving Sarasota. Beginning this month and running through September, Café L'Europe's Passport Series -- Tour de L'Europe -- will offer diners a bon vivant vacation to five different countries featuring a savory three-course, prix-fixe dinner. Cost for this culinary journey is $35 a person. The passport series is available daily. Itinerary: June -- Italy, July -- France, August -- Greece and September -- Germany. Each menu offers a choice of two appetizers, three entrees and two desserts. Select one from each category and let your palate explore the flavors of the country. Café L'Europe's wine experts will select wine pairings to complement each course. View the menu at Call for reservations: 941-388-4415.


Apron's classes: Apron's Cooking School at Publix At University Walk, 2875 University Parkway; students may register for all classes online at or by calling 941-358-7829.


Tasting: WineStyles Lakewood Ranch, 8225 Nature's Way, offers a free tasting 6-8 p.m. Fridays. Complimentary light hors d'oeuvres are served. Information: 941-306-5804 or

Culinary Calendar: Email information to

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