Sweetgrass Farms & Mattison’s Team Up On Farm-to-Fork Wine Dinner.
NEW DATE
Chef Paul Mattison will collaborate on a farm-to-fork wine dinner with Sweetgrass Farms Friday, MARCH 6, 2015, starting at 6:30pm.
The Mattison’s and Sweetgrass Farm-to-Fork Dinner Menu is passed hors d’oeuvres: “Goat Cheese Bruschetta” featuring marinated Sweetgrass tomatoes and basil on a crostini with pesto goat cheese drizzled with basil olive oil & aged balsamic; “Roasted Stuffed Golden Beet” with local ricotta and walnut streusel, golden beet vinaigrette and arugula; “Bottarga Crusted Local Snapper” with wilted red Russian kale, Sweetgrass pesto butter sauce, and fresh lemon; “Cacciatore Braised Wild Boar” cipollini cream, romesco sauce; “Fresh Sweetgrass Strawberry Trifle” layers of fresh strawberries, Champagne zabaglione, tres leche, and whipping cream. The dinner is $125 all inclusive. Seating is limited, tickets are required, and can be purchased online at www.mattisons.com [1] or call by calling (941) 921.3400.
Sweetgrass Farms is a family owned and operated hydroponic and organic farm in Sarasota, Florida offering a variety of organic seasonal fruits, herbs, flowers, micro greens, and vegetables. Hydroponic farming delivers oxygenated, nutrient-rich water directly to the roots of the plants eliminating issues with weeds and pesticides. This system also uses only 10% of the amount of water used in traditional farms. The new hydroponic farm opened on January 10, 2015.
• Sweetgrass Farms, 8350 Carolina Street, Sarasota, 34243 (941) 350.3596 www.sweetgrassfarms.com [2]
• Mattison’s Forty-One 7275 South Tamiami Trail, Sarasota, Florida 34243 (941) 921.3400 www.mattisons.com [1]
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