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Edible Sarasota

Celebrating local farms, local restaurants and local businesses.

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4411 Bee Ridge Road #435
Sarasota, fl 34233
Last Updated: February 19, 2015

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About Edible Sarasota

Edible Sarasota is a quarterly publication that promotes and celebrates the abundance of local foods and other notable products in the Gulf Coast Region.

Edible Sarasota provides a unique opportunity to reach 20,000 highly desirable customers, four times a year. Edible Sarasota is available at no cost in restaurants, hotels, grocers, wine shops, farmers markets, bakeries, coffee shops, boutiques and health complexes throughout Sarasota, Manatee and Charlotte counties.

We value local, seasonal, authentic foods and culinary traditions. We celebrate family farmers who plant the seeds and work tirelessly to bring you the freshest local produce, the ranchers and poultry farmers committed to creating healthier and more sustainable methods of working with animals and the land, the food artisans who proudly create cheeses and the wines to pair them with, and the local chefs who continually excite us with the unique flavors of this region.

'We at edible Sarasota honor their dedication to using the highest quality, local, seasonal foods, and we want to share their stories with you.

 Visit us on the web at ediblesarasota.com

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The Shamrock Pub & 
Edible Sarasota Presents 
Summer Chef Jam

The Shamrock Pub in downtown Sarasota is proud to announce the return of it's annual Summer Chef Jam from 8 to 10 p.m. every Monday through August 11.

For just $20, guests can enjoy bottomless pints of a variety of Florida craft beers paired with small plates from a new local chef each week.

 
 
 

 
 
The kickoff : Mon., June 16 will feature Chef Kyle Harrington from Libby's Cafe + Bar preparing Korean Food Truck 
Sticky Ribs, Bulgogi Tacos and Karubi Pork Gyoza 
paired with St. Petersburg-based Green 
Bench Brewing Co.'s Saison de Blanc Vert. 
 
Summer Chef Jam Schedule
  
June 16: Libby's Cafe + Bar
June 23: Mattison's 41
June 30: Duval's New World Cafe
July 7: Louies Modern
July 14: Michael's On East
July 21: BREAK (no event)
July 28: Indigenous
Aug 4: Cafe Americano
Aug 11: Darwin's on 4th
Aug 18: Jack Dusty

Guests may purchase their wristband one hour 
before the event starts. $20 includes
 bottomless pints of at least four different Florida beers 
and three small plates from the chef. 
 
 
The Shamrock Pub: 2257 Ringling Blvd, Sarasota

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SARASOTA, Fla. -- What are trash fish? Trash fish, or "rough fish" are terms used by state agencies and anglers to describe fish that are less generally desirable in a particular region because the fish either have a lot of bones, or for cultural and/or traditional reasons are not generally consumed.

A great example of a trash fish is the common carp. Carp are considered trash fish here in the United States but they are a premier game fish in Europe and the most far-reaching food fish across Asia. In fact, carp are the most important freshwater fish species for food and traditional Chinese medicine in China. One man's "trash" is truly another man's "treasure.”

Tasty trash fish in Florida include gar, sea robin, skate, blowfish and more. Even the lionfish is edible if caught in the right waters.

What's really important about trash fish is what they bring to the table both figuratively and literally: sustainability in our food sources. These fish aren't just by-catch anymore, they're delicious additions to the menu!

A local dinner event featuring sustainable seafood organized by Steve Phelps, chef owner of Indigenous, and Tracy Walsh Freeman, editor and publisher of Edible Sarasota, benefits the nonprofit organization Chefs Collaborative and their mission to promote more sustainable seafood consumption. It takes place at Louie’s Modern in Sarasota on Monday, July 21st and it will focus on undervalued species of fish all the while delivering on the mantra of “an evening of the best seafood you’ve never tried.”

Participating chefs include Keith Dougherty and James Baselici of Louie’s Modern, Darwin Santa Maria of Darwin's on 4th, Randall Roulette of Owen’s Fish Camp, Steve Phelps of Indigenous, and Christian Hershman of State Street Eating House + Cocktails.

Mote Marine and Gulf Wild promise to illuminate attendees about the misunderstandings of trash fish and how consumers can help the environment, sustainability and local fishing communities.

The event is sold out which speaks to our area's interest in sustainability and awareness. If you'd like to read more about our local fish and how to prepare and enjoy them, pick up a copy of Edible Sarasota from a farmer's market, a Whole Foods store, or other locations around the Suncoast. Alternately, you can subscribe or read the online e-edition of Edible Sarasota here.

Finally, here's a video from the event:

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