REAL La Dolce Vita The Rosemary An American Bistro With A Sophisticated International Flair By Sandra Halliday Photography by James Corwin Johnson Are you going to Scarborough Fair? Parsley, sage, rosemary and thyme…. You see a restaurant that is named after one of the most aromatic herbs in the world of culinary arts. You enter its enchanted portals and the perfume of garlic, butter, parley, sage, rosemary, and thyme hits your sensory faculties. You intuitively know that dinner is going to be unforgettable. And memorable it was, thanks to the wizardry of Chef Scott Harrison who prepared some of the […]
Kim’s Campari By Kimberly Burns, OTR/L, CLT “The classic Italian aperitivo drinks differ by region but usually include a mix with Aperol or Campari liquors.” An aperitif or aperitivo is roughly translated as “to open”. Diners are prepared for dinner delights and transition from the stress of the day to the well-deserved meal. What a great Happy Hour! As a part of my very long journey of transitioning my daily habits and discovering food intolerances, I have begun to appreciate the benefits that alcohol can give when directed correctly. Since that night of our fine restaurant review, aperitif has been […]
REAL La Dolce Vita Live The Sweet Life By Kim Burns & Sandra Halliday Photo by Denis Lauzon La Dolce Vita with Kimberly Burns and Sandra Halliday. Kim and Sandra will take readers on a journey through their reviews of restaurants and businesses along with other venues and products in Sarasota and Manatee Counties. In their first venture, the reader will experience unique reviewing of restaurants through conveyance of taste, texture, aroma, and visual presentation of a restaurant’s dishes. Entertaining insight on the ambience and the general impression of the restaurant, as well as on the staff’s knowledge and attention […]
Food is Medicine – Benefits of Ghee By Kimberly Burns, OTR/L, CLT “Let medicine be thy food and let food be thy medicine” A term Hippocrates used to relay his belief that eating nutritious food is the basis for good health. For those of us with food allergies or intolerance, even the diets labeled as healthy or anti-inflammatory can still cause problems. A food allergy triggers the immune system to react to the proteins in a food and causes a histamine reaction. It is usually more severe and immediate reaction with a small amount of the food whereas food intolerance […]
Road to Wellness, Part 2, Finding Nutrients By Kimberly Burns, OTR/L, CLT Getting the most nutrients out of food can be a challenging job when what you eat needs to provide your body with the substances that will allow it to function at an optimal level. Just what is functioning at an optimal level? It has a variety of meanings; to me it reflects achieving internal balance and managing a gene to keep its influence under control. Learning a food style is a big part in learning to manage a disease process. Your genes can control what types of food […]
Chef Paul Mattison’s Signature Greek Salad “I feel Greek food and lamb are nearly synonymous so it was a perfect twist to add baby lamb chops to the more traditional Greek salad. The Tzatziki Sauce is also a complement. Put it all together and you have a fun dish full of different textures and flavors.” This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.
Road to Wellness, Part 1. Are You A Foodie? By Kimberly Burns, OTR/L, CLT A “foodie” is a person who has a refined interest in food. A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger, says wikipedia.org. Agreed Wikipedia, I am a foodie! I have a refined interest in food to supply me with the right nutritional content and chose to eat out of a need for those reasons rather than convenience. And so should you! With summer on its way, many people are looking forward to upcoming bikini beach days […]
Chef Paul Mattison’s Asparagus Velouté Cappuccino With Truffle Froth When it comes to a catered affair, my goal is to create the same experience that the guests would have in one of my restaurants. This means we cook and/or finish all food at the venue where the event is taking place. We psychically build a mobile kitchen at the site and work as if we were in a restaurant kitchen. Any type of event of any size is our specialty…from weddings to corporate affairs to black-tie galas, we take great pride in making every experience the best it can be. […]
Chef Paul Mattison’s Yellowfin Tuna With Soba Noodles This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. Chef Paul Mattison’s Yellowfin Tuna With Soba Noodles Enjoy!
Chef Paul Mattison’s Sea Scallops with Sweet Pea Pancetta Risotto and Tomato Coulis This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. Chef Paul Mattison’s Sea Scallops with Sweet Pea Pancetta Risotto and Tomato Coulis Enjoy!
Chef Paul Mattison’s Fregola Sarda This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. This ancient Sardinian pellet-shaped pasta has the ability to assume the flavors of any dish. Unlike typical pastas, fregola is best simmered in a small amount of broth. I add it to some of Florida’s freshest seafood for a hearty and delicious stew.
Chef Paul Mattison’s Hors d’œuvres Tuna Tartare Asparagus Velouté Cappuccino with Truffle Froth This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.
Chef Paul Mattison’s Shrimp Limoncello Pasta This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. When traveling through the Amalfi Coast during a Mattison’s culinary adventure tour, I discovered that the fruit of the lemon trees there have a wonderful, sweet flavor. With these lemons, a tasty liqueur called Limoncello is produced, and often sipped after a meal. Put this together with the delicious, fresh Gulf shrimp to create an inspirational dish that brings the two peninsulas together. Shrimp Limoncello Pasta […]
Chef Paul Mattison’s Beet and Goat Cheese Stack This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. Beet and Goat Cheese Stack Serves four 4 medium beets 2 Tbsp olive oil 2 tsp salt 12 goat cheese slices, ¼ inch 2 cups baby arugula Candied Walnuts
Chef Paul Mattison’s The Bertha Palmer Special This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. The Bertha Palmer Special Chef Paul Mattison created this dish in celebration of the 100th birthday of Bertha Palmer. It became so popular, he kept it. Now a signature Mattison’s entrée, it combines all three of Bertha Palmer’s biggest interests: growing fresh citrus in her groves, raising cattle on her farm and the seafood from the Gulf of Mexico, which she so loved. This dish […]
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Wednesday, October 10, 2018
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