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Fleming’s Prime Steakhouse & Wine Bar is welcoming 2014 with a special three-course prix fixe menu available only on Tuesday, December 31st at all Fleming’s locations during normal dinner hours. This limited time culinary experience features an exquisitely prepared Filet Mignon paired with an 8-oz Lobster Tail.
What would the Christmas Holiday be without delicious Asian cuisine? Enjoying dishes like Pad Thai, Red Curry shrimp and ginger duck have become an icon of tastes throughout the year and especially during the holidays. To honor their guests that are craving the delicious dishes from Thailand, Laos and Vietnam; Taste of Asia, in their new larger home at 4413 South Tamiami Trail will be open Christmas Eve from 5-9:00 p.m. and Christmas Day from noon to 8p.m. and of course later hours for New Year’s Eve. Dine in or take out.
(BPT) - Using cooking wine in recipes is a simple way to enhance the flavor of any dish. Found on grocery store shelves, cooking wine is just that – wine made for cooking. Use it like you would a seasoning in recipes where you want to add more flavor.
Omg! Turkey day is just a week away, and it’s one of my favorite holidays. But I used to find myself spending more time cleaning up than I did enjoying the feast, family and friends.
Many restaurants say they don't use it, but, that could be changing.Now the long shunned additive MSG might be making a comeback in restaurant kitchens.
(Family Features) Holiday entertaining is all about food, wine and quality time with family and friends. This year, try a new approach to holiday get-togethers by hosting an hors d’oeuvres party.
The perfect award winning casual bistro now serves lunch inside and out. Owner Sean Murphy hits a grand slam with his family of restaurants.
Shrimp using their "walking legs" to perch on the sea bottom
(BPT) - When you’re brain-storming holiday menus, do lovingly roasted turkeys with all the trimmings and decadent cookies dance alongside the peppermint and sugarplums in your visions? Certain flavors and foods are strongly associated with the holiday season – seafood, however, isn’t always among those favored dishes. But it could be! The right seasonings and a dash of creativity – along with historically low prices on well-loved options like lobster – could make seafood a centerpiece of your holiday menus.
The fall issue of Edible Sarasota was a delectable introduction to autumn in Southwest Florida.
Penaeus monodon, the giant tiger prawn or Asian tiger shrimp
Chef Pete Arpke, Beach Bistro
Taste of Asia opened its new location in Sarasota on Tamiami Trail. Known for its Laos, Thailand and Vietnam cuisines, the Lum family’s newest restaurant features a full bar with 5-6pm happy hour, take-out and indoor and outdoor seating.
Just in time for the change in seasons comes innovative and delicious additions to the menu at the Phillippi Creek Oyster Bar.
Reopening in October and I can’t wait!
Segment featured dishes:
October symbolizes the true reason that we all congregate to this tropical paradise. Not only is it national seafood month, October also boasts the start of Stone Crab season. From late October to mid May, (depending on the late season storms) Stone Crabs claws are the feast of Southwest Florida. Indigenous to the warm waters of Florida and the Bahamas, Stone Crabs are to the dining scene what Maine Lobsters are to a New Englanders. Since stone crab claws are cooked immediately after harvesting, to prevent the meat from sticking inside of the shell, they are best served chilled with the infamous musrad sauce.
This dish is an infusion of French Italian and Country cooking.
Serves 4 as a first course
1 Tablespoon light olive oil
Chef Judy Gallagher