August 2, 2016It's been a busy summer. The long awaited major renovation of the Mar Vista is beginning this week. We will build our new state of the art kitchen in the next four to five months and then we will take a deep breath and pause for the rush of season. We will pick the construction of the new dining room back up in May. The design reflects the old Florida feel that is such an important part of this classic location. Our staff is super excited about the things that the new kitchen will allow us to do. It will definitely take our food up another notch.
I just returned from three days in New York at the United Nations where I was invited to participate in their high-level political forum on Sustainable Development Goals. It was a very interesting experience. I attended with Dr. Dave Randle, the director of the University of South Florida’s Patel College of Global Sustainability and Sustainable Tourism in Tampa.
At the restaurants, we celebrated National Caviar day last week on July 18. We held a great tasting event for local food writers and media to promote Healthy Earth Caviar. We are fortunate to be partners with Healthy Earth in this enterprise developed here locally by Mote Marine Research Laboratory. We now produce what is arguably the world's finest sustainably raised Siberian sturgeon caviar. The best part is that we now feature it at all three of our restaurants as well as sell it online along with our bottarga through the Healthy Earth website. www.healthyearthcaviar.com.
I would also encourage you to look at the major journalistic piece Laura did recently showing who is really telling the truth about using local food products. Farm to Fable by Laura Reiley. Laura's in-depth story stirred me to write and talk about the challenges with sourcing local products in my most recent column in the Bradenton Herald. Going Local by Ed Chiles
Last but not least I want everyone to know that grey striped mullet are nice and fat right now and we have them fresh at The Beach House. For a fresh look at mullet- More on Mullet by Ed Chiles.