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Maison Blanche: Elegant Parisian Fine Dining, Now a Golden Palate® Partner, Longboat Key (Sarasota), Florida

Posted on April 3, 2016 by Fred Bollaci

Maison Blanche, a hidden gem in the middle of Longboat Key, minutes to Sarasota (located in the Four Winds Resort on the beach) has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence® and named a Golden Palate Partner®, recognizing the very best in cuisine, and warm, passionate, dedicated, hands-on owners.

Chef José Martinez began his culinary career by seizing an opportunity to apprentice with the legendary French chef and restaurateur, Joël Robuchon at Restaurant Jamin in Paris. Chef Martinez continued his career working at Lucas Carlton, in Paris with Alain Senderens, a founder of New French cuisine; and then with Chef Michel Guerard at Eugénie les Bains, which earned three Michelin stars. Chef Martinez was awarded his own Michelin star for Maison Blanche, Paris. In 2010, after opening his restaurant on Longboat Key, Chef Martinez was a James Beard semifinalists for Best Chef South. Martinez’s vision is: “Satisfaction. Every meal must satisfy or it is a failure.”

Dining at Maison Blanche is a party–it is elegant like the finest restaurants in Paris and New York, but without any pretense. Service is spot on, and every dish is prepared to perfection and presented beautifully. This is one of the most elegant fine dining restaurants on Florida’s Gulf Coast, a place you will want to dress up, and also a pleasure to truly dine without having to compete with high decibel levels or cramped spaces–Maison Blanche is fit for royalty in an elegant, contemporary setting. Enjoy an excellent selection of wines and champagne, with an emphasis on France, at an approachable price point by the glass and bottle (wine & beer only). There is an attractive prix fixe menu for $65 as well.

A great way to begin a fine French meal is with a glass of Roederer Champagne and caviar.

The beautiful, elegant dining room decorated for the holidays.

Most impressive “thirty-minute massaged Octopus”–tender and delicious!

Presentations taste as great as they look! Pictured above: the House made Paté.

A recent menu (January 2016)

A private “nook” surrounded by ethereal white drapes.

At Maison Blanche, the experience is personal. Chef Martinez feels that a dining experience should restore, entertain, fulfill, and when executed properly, create memories. This is definitely a perfect restaurant for a celebration or intimate, romantic meal! On a recent visit, the dining room was graced with well-dressed couples celebrating an anniversary, a birthday, or simply enjoying a lovely evening out.

Martinez strives for perfect balance in foods and flavor, featuring seasonally sustainable menus in a comfortable, elegant atmosphere. Martinez states: “There is no alternative to excellence” and “Capturing excellence in a dining experience begins and ends with the food. I have great respect for the production of food and the privilege bestowed on me being able to use it and apply my talent and focus on creating the most excellent product possible.”

When explaining the origin of his type of restaurant, Chef Martinez explains, “The Romans most likely organized the first restaurant setting with a schedule of food in their Thermopolium, but the French created what we know as the Restaurant and the Menu. Restaurer, is the French word meaning to restore.” Great meals are meant to nourish and restore the soul. Exactly my philosophy–enjoying gourmet cuisine, with an emphasis on healthy, fresh, seasonal, local, and authentic–in moderation as a means of enjoyment and sustenance, is the key. While everything at Maison Blanche is excellent, this is not just eating, this is dining, an experience you will want to savor and enjoy!

Maison Blanche features the most local, fresh, nourishing seasonal and suitable ingredients, utilizing long-time suppliers with whom Chef Martinez has excellent relations with, and also drawing from present generation producers and local artisanal growers who are committed to supplying for a Locavore philosophy.

Foodies: be sure to inquire about The Chef’s Table, which features an exclusive menu matched with impeccable wines, served by the award winning chef himself. The Chef’s Table is located at the head of Maison Blanche’s dining room and is available for bookings of 6, 8 or 10 people, and is the ultimate fine dining experience you and your guests won’t want to miss!

Risotto with Chanterelle Mushrooms (above) and Black Truffles (below)

Some of the best Short Ribs anywhere!

Roast Suckling Pig was moist and delicious (above).

Maison Blanche features several “made to order” desserts, including a Chocolate or Grand Marnier Soufflé (pictured above), and an Apple Tart.

Maison Blanche
2605 Gulf of Mexico Drive
Longboat Key, FL 34228
941.383.8088

Posted in Fred Bollaci on Dining | Tagged florida, french, jose martinez, longboat key, maison blanche, paris, parisian, sarasota | Comments Off

The Continental: Top Shelf Prime & Wagyu Steaks, Fresh Seafood, and Sophisticated ‘Al Fresco’ Dining in Naples, Florida

Posted on April 1, 2016 by Fred Bollaci

The Continental, owned by the D’Amico Group of Naples and Minneapolis has been recognized as a Fred Bollaci Enterprises Golden Palate Partner® featuring outstanding prime, Australian Kobe, Italian Piedmontese beef, and authentic Japanese A5 Wagyu beef, fresh seafood Continue reading →

Posted in Fred Bollaci on Dining | Tagged al fresco, d'amico, kobe, naples, piedmontese, steak, steakhouse, wagyu | Comments Off

Recipe: Cheers to Sarasota’s Best Cocktail: The Bramble at State Street Eating House + Cocktails!

Posted on March 28, 2016 by Fred Bollaci

As I mentioned in my recent column in VENU Magazine all about the top Golden Palate® dining destinations in Florida, if you are going to have one cocktail in Sarasota, have the Bramble at State Street–if you haven’t yet, do it! You will thank me! Fortunately, you can also make one at home! Dick Bradsell crafted the original Bramble–a blackberries-and-gin Continue reading →

Posted in Florida Golden Palate Partners | Tagged aperitif, aperitivo, bar, blackberries, cocktail, cocktails, creme de mure, florida, gin, muddled, sarasota, southern, state street | Comments Off

Michael’s on East, in Sarasota, Florida, Celebrating 30 Years of Excellence in Food, Wine, & Hospitality: Recipe for Black Pepper Corn-Crusted Scottish Salmon Fennel-Onion Confit with Citrus Beurre Blanc

Posted on March 26, 2016 by Fred Bollaci

Black Pepper Corn-Crusted Scottish Salmon
Fennel-Onion Confit, Roasted Fingerling Potatoes & Citrus Beurre Blanc

Courtesy of Michael’s on East, by Chef Jamil

Serves 4

For the Salmon

4 7oz Scottish Salmon
2 Tablespoon of Freshly Ground Black Pepper
Kosher Salt
3 oz Olive Oil

Method

Preheat the oven to 350 degrees. In a sauté pan over medium high, add the oil and heat until it begins to smoke. Season the salmon with salt and crust the top with black pepper. Place the salmon with crust down on the pan and cook for 1 minute. Turn the salmon and finish cooking in the oven for 4 minutes (for a medium temperature). Set aside the salmon until the dish is ready to plate.

For the Roasted Fingerling Potatoes

1 lb. Fingerling Potatoes, Thinly Sliced Lengthwise (about 1/8-inch thick)
3 Tablespoon Olive Oil
1 1/4 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper

Method

Position a rack in the center of the oven and preheat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, toss the potato slices with the oil, salt and black pepper; then spread the potatoes flat on the baking sheet. Bake the potatoes, turning after 10 minutes, until they brown and start to crisp, approximately 25 to 30 minutes. Set aside the potatoes until the dish is ready to plate.

For the Citrus Beurre Blanc

1 Shallot, Minced
1 Cup White Wine
3 oz Champagne Vinegar
1 Cup Heavy Cream
1 lb Unsalted Butter, cut into cubes
4 oz Key Lime Juice
Salt and Pepper to taste

Method

In a sauté pan, simmer the shallots, wine and vinegar, until reduced. Add cream and cook until thickened. Incorporate the butter with a whisk until fully emulsified. Season with salt and pepper to taste, add the key lime juice, stir and simmer for 2 minutes. Set aside until the dish is ready to plate.

For the Fennel-Onion Confit

2 Medium Fennel Bulbs
1 Medium Spanish Onion
½ Cup Olive Oil
¼ Teaspoon Fresh Crack Black Pepper
¼ Cup Vegetable Stock
Kosher Salt to Taste

Method

Slice the fennel and onion vertically into long strips, approximately 1/2 -inch thick. In a large heavy pan, heat the olive oil. Add the onion and sauté‚ over medium-high heat until it begins to brown, approximately 5 minutes. Reduce the heat to low. Add the fennel, salt and pepper. Partially cover the pan with a lid. Stir once or twice, adding the stock and cook until the fennel is soft and brown, and the onion slightly caramelized, approximately 15 minutes. Remove the fennel-onion mixture from the heat and set aside until the dish is ready to plate.
To Plate

On a plate of your choosing, place a small ladle of beurre blanc and spread all around the plate covering the inside the rim. Place a portion of the fingerling potatoes in the middle of the plate, add the salmon on top of the potatoes. Top with the fennel-onion confit and garnish with micro greens, if desired. Serve and enjoy!

Posted in Entrees, Florida Golden Palate Partners, Recipes | Tagged confit, fennel, michaels on east, salmon, sarasota | Comments Off

Recipe: Perfect for Easter! Slow Braised Heritage Pork “Osso Buco” & Risotto alla Parmigiano from Newest Golden Palate Charter Member® Osteria Tulia/ Bar Tulia (Acclaimed Chef Vincenzo Betulia) in Naples!

Posted on March 26, 2016 by Fred Bollaci

Braised Heritage Pork “Osso Buco” and Risotto alla Parmigiano

You may substitute lamb shanks or Veal Shanks in place of the pork.

Recipe courtesy of Vincenzo Betulia

Total Time:
5 hr 5 min
Prep:
30 min
Cook:
4 hr 35 min

(Serves 4)

Ingredients:
Osso Buco:
4 large heritage pork shanks, such as Kurobuta
Salt and cracked pepper
6 tablespoons blended canola and olive oil
1 pound carrots, roughly chopped
1 large yellow onion, roughly chopped
1/2 stalk celery, roughly chopped
4 to 6 cloves garlic, smashed
6 filets anchovies in oil
A few sprigs fresh rosemary
A few sprigs fresh sage
A few sprigs fresh thyme
One 16-ounce can San Marzano tomatoes
1 1/2 gallons chicken broth
3 cups white wine
Risotto:
2 to 3 cups chicken broth
2 cups white wine
1/4 cup olive oil
2 tablespoons unsalted butter, plus 2 to 3 tablespoons cold unsalted butter
1/4 yellow onion, finely minced
2 cups of arborio rice
1/2 cup grated Parmigiano
Directions:
For the Osso Buco: Preheat the oven to 375 degrees F.

Season the pork shanks liberally with salt and pepper. In an oven-safe large heavy-bottomed pot or Dutch oven, heat the blended oil over medium-high heat to nearly smoking. Sear the shanks on all sides until deeply caramelized and browned, about 10 minutes. Remove to a plate and reserve.

Reduce the heat to medium and carefully remove any excess oil from the pot; only about 1 tablespoon is needed. Cook the carrots, onions, celery, garlic and anchovies over medium heat until the vegetables are translucent and fragrant, about 10 minutes. Stir in the rosemary, sage and thyme. Add the canned tomatoes and allow to cook until the tomatoes are a rust color (this draws the sweetness out of the tomatoes), 12 to 15 minutes.

Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a small saucepan, then reduce the heat and keep warm.

Return the shanks to the pot and nestle them at the bottom. Pour the chicken broth and wine over the shanks and vegetables. Cover with a lid and braise in the oven until fork-tender, about 4 hours.

For the risotto: Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a saucepan, then reduce the heat and keep warm.

Heat the oil and 2 tablespoons butter in a pot over medium heat until the butter melts. Add the onions and cook just until translucent; do not allow the onions to become golden. Using a wooden spoon, add the arborio rice and toast in the butter, oil and onions for a few minutes.

Add the wine and allow the rice to soak it up and release its creamy starch into the pot. When the rice is nearly dry, add enough of the warm chicken broth to cover (about 3/4 cup) and cook, stirring, until the rice soaks it up. Repeat the process of adding broth and stirring as needed until the rice is tender and dry, 20 to 30 minutes.

To finish the risotto, stir in a few pats of cold butter and the Parmigiano. Spoon the risotto into bowls, top with the osso buco and the braising liquid.