All entries for March 2014

Arm Parties with Carley Ochs

Posted by Lisl Liang on Friday Mar 28, 2014 11:37 am

When Carley Ochs, founder of Bourbon and Boweties, lived in Shanghai two years ago, she returned with jade and fashioned her own souvenirs. As she wrapped a bangle around a red Solo cup, a brand was born. Of the name, she explained, “We used to make bowties so I wanted something that was represented by the South.” The designer, who was in town Tuesday for a trunk show at the Ca D'Zan Lounge in the Ritz-Carlton Sarasota, hand-selects stones from around the world, yet all of the now-famous ‘arm parties’ are created close to home. “It’s important to me that it's insourced from the U.S. when outsourcing is so prevalent. It’s made by proud Southern hands.”

Find Bourbon and Boweties at local retailers: Molly’s! A Chic and Unique Boutique, 1874 Stickney Point Road, Sarasota, 941-921-1221. Treat Boutique, 530 S. Pineapple Ave., Sarasota, 941-366-6369.

Who is Ray Caster?

Posted by Lisl Liang on Tuesday Mar 25, 2014 1:20 pm

It began as a writing exercise by Marcus Alexander Hart. Caster served as a fictional alter-ego and Sarasota—where Hart spent most of the '90s—was his stomping grounds. A socially inept nerd hopelessly entranced by a beautiful free-spirited woman, Caster took to the web, soliciting advice from his real-life followers. The hoax lasted from 2004 to 2005, when Hart broke cover and turned his project into a novel, Caster’s Blog - A Geek Love Story, published in 2006.

Austin McKinley, playwright, novelist, director and old friend of Hart’s, wrote the first draft of a screenplay based on Caster’s Blog in 2007. Seven years, countless rewrites and one partnership with ManaSota Films later, McKinley has finished principal photography for a proof of concept short, filmed in Sarasota.

A proof of concept is a short film showcasing the look, feel and premise of a feature-length film, a teaser for possible investors, a promise of things to come. In this case, it’s roughly the first 15 minutes of the planned film.

McKinley, a former student at Ringling College’s School of Art and Design, came to film only after venturing into the world of comic books. Serving as a production assistant on friends’ projects, he realized film was not only something he coulddo, but something he wanted to do.

A veteran of the art of the short film, including last year’s critically well-received sci-fi short Life in a Glass House, Caster’s Blogis McKinley’s first foray into the world of feature-length films and an adjustment.

“You don’t think it’s going to be easy,” said McKinley, sharing a laugh with his wife and Caster producer Sherrie McKinley. “But you also don’t think it’s going to be that hard.”

Of great help, according to McKinley, has been Manasota Films and their monthly meet-ups at Lakewood Ranch, where filmmakers and enthusiasts meet to screen local projects and talk shop. It was at one of these viewings that McKinley first met Heath Jordan, owner of Approach Signal and, with founder Mark Troy, one of the forces behind ManaSota Films, which went on to co-produce Caster’s Blog. In addition, the monthly viewings have become a resource for filmmakers to assemble casts and crews for their projects.

“I’ve said for a long time, it’s like Sarasota has a complete set of Legos, but nobody has all of the pieces and no one agrees on what exactly to build,” said McKinley, speaking to Sarasota’s potential as a hub for film. “ManaSota Films is providing a catalyst for people to get to know each other and start working on something bigger. Caster’s Blog is a direct output of that.”

“In the year we’ve been attending ManaSota Films, we’ve seen the quality level of the films go up immensely,” said Sherrie. “As a film community, everybody’s learning about each other and there’s more cooperation, rather than doing their own projects off to themselves.”

“Getting involved with [ManaSota] has opened a lot of doors,” said Courtney Gostkowski, the actress playing Shadoe Beaupre, Caster’s love interest. “They literally have the best crew get-togethers. I’ve never seen anything like it.”

And aside from the occasional disappointment, Sarasota as a whole has been supportive of the project, as McKinley and crew traveled around town, filming in Growler’s Pub, the offices of the Herald-Tribune and the Ringling Bridge. A chance encounter with Aaron Barnes, founder of Sarasota’s Elusive View Cinematography, even led to a custom-made helicopter-mounted Gyrocam for the project.

“There are a lot of business owners who are film-friendly,” said Sherrie. “It’s as good as you can expect anywhere.”

Now in the editing phase, McKinley hopes to screen the concept short for Caster’s Blog at the August ManaSota meeting at Lakewood Ranch Cinemas.

Italian Indulgence

Posted by Lisl Liang on Thursday Mar 20, 2014 1:23 pm

With both summer and the grill heating up, nothing can beat a light and sweet finish to the day’s eats. Cool off with this Italian sweet Marsala wine custard offered by Chef Jonathan Oldano at Matto Matto Italian Café and Wine Bar. It can be served either chilled or warm and accompanied by fresh fruit—in this case fresh strawberries.

Chilled Zabaione con Fragole

Recipe serves one person.

Ingredients: 1 egg yolk; 1 tbsp sugar; 2 half eggshells-full Marsala wine; 2 fresh strawberries; medium-sized pot with water; fresh whipped heavy cream

In a stainless steel bowl, add only the yolk from the egg and one tablespoon of sugar.

Save the eggshells. Whisk in order to incorporate the egg with the sugar. Once evenly whisked, use one half of the eggshell to measure out two "cups" of Marsala wine. Whisk Marsala wine into the egg and sugar mixture. Heat medium sized pot of water until it reaches a rolling boil. Place stainless steel bowl with initial mix on top of pot of boiling water. Begin whisking mixture rapidly until mixture begins to foam. Alternate between leaving bowl over water and removing it as to not "cook" the eggs in the process. Once batter is fully airy and foamy, without any raw eggs at the bottom, remove from heat and place the bowl and its contents in the freezer to chill for approximately 20 minutes. Remove bowl from the freezer and slowly "fold" in whipped cream, approximately 2 tablespoons. Set to the side. Thoroughly rinse strawberries and cut one into slices and place in a glass cup (white wine glass or stemless glass works best). Place the second strawberry on the rim of the glass by simply cutting one slit down the middle and setting it on the glass. Pour mixture over the cut strawberry inside the glass. Cocoa powder or even confectionary sugar could be sprinkled on top at the end for a visual enhancement to this dessert.

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