Lunch with Chef Judi - Caragiulos

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Considered a Sarasota institution, Caragiulos is still a family run Italian recipe with a darn good pizza and a laid back feel. Never menu items and a cleaner look have peaked my interest as of late and sent me back looking for more Italian soul food.

I loved the Savor Sarasota menu (it is actually 4 courses and enough for a leftover lunch the next day)

Sweat shallots in a sauce pan with dash of salt, 1/2 teaspoon of oil and dash of cracked pepper. Quarter each cherry, place in pan with brandy. Simmer for a minute, then flambe to remove the alcohol. Add 2 cups of cherry juice from the cherry jar, reduce heat and simmer until liquid reduces by ½.


Marinate peach segments in a zip lock bag with sugar, balsamic vinegar and some fresh cracked black pepper for 15 minutes. Grill or barbeque for 2 minutes each side or until caramelized.

BROCCOLI-RABE: Crispy Maple Farms Duck with Amarena cherry glaze, broccoli-rabe & summer peaches

1 Whole Duck (cut in half)

4 tbs Extra Virgin Olive Oil

Salt & Fresh Cracked Pepper

1 cup Amarena Cherries (jar with juice)

2 oz Brandy

¼ cup minced shallots

1 lb Broccoli-Rabe

4 tbs Extra Virgin Olive Oil

2 Fresh Lemons

12-18 Red Pepper flakes

3 Fresh Ripe Peaches (pitted and cut in segments)

2 tbs Aged Balsamic vinegar

¼ cup sugar


Rub duck liberally with olive oil, salt and fresh cracked black pepper. Roast the duck uncovered on a rack in a shallow roasting pan, breast-side up. Allow approximately 30 minutes per pound in a preheated 400° F oven or until internal temperature at the leg joint reaches 175° F.


In a large hot sauté pan, add Olive Oil, dash of salt and Red Pepper flakes. Add broccoli-rabe, tossing frequently for about 8 minutes or until stems are tender. Juice both lemons into the pan and toss for another minute, then serve.


Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at