Florida Studio Theatre’s Summer Cabaret series continues with The Card Shark, an off-the-wall presentation from sleight-of-hand artist Jason Michaels about the world of con artists and magicians where anything is possible. Through a series of sleight-of-hand performances, stories and audience-interactive demonstrations, Michaels entertains and explains the method behind the magic of this “world of deception” in all its trickery.

A semi-autobiographical show, the audience learns and laughs along with Michaels as he recounts lessons learned living amongst hucksters and tricksters for 25 years. Magicians, psychics, card sharks—colorful characters abound. Hear Michaels tell the tale of being taken in by a fortune teller’s shtick, scoff at his naiveté—then see just how convincing it can be as he pulls someone onstage for their own cold reading. “In addition to entertaining, I’m teaching them not to be deceived,” says Michaels. “My hope is that when you walk out, you’re a little more savvy.”

With extensive audience interaction throughout, those who so desire enjoy a fair chance of taking Michaels on himself. “That’s what makes it so much fun,” he says. He knows the volunteer is scrutinizing his every move—seeking that tell or twitch or subtle sign that the wool is slowly descending—but they won’t find it. “They can say, ‘I was the one reaching out and touching everything,’” says Michaels, “and still this incredible stuff happened.”

Therein lies the final aspect of Michaels show—to bestow upon the audience the belief that more is possible than previously known. When Michaels began, he didn’t even believe he could learn sleight of hand. It’s not magic, but that also means it’s not impossible and self-imposed limitations are exactly that. “It opens us up—it opens our minds,” says Michaels. “You too can do the impossible.”

Opening Jul. 19 in FST’s Court Cabaret, The Card Shark runs through Aug. 21. Single tickets range from $32–$36. 

Combinations of black and yellow colors adorn this small yet chic tailor boutique between South Tamiami Trail and Stickney Point, where Elena Nieto, owner of Soka Style, brings her more than 20 years of experience in the art of tailoring to this latest Gulf Gate establishment. Opened last month, Soka Style offers dry cleaning, alterations, men’s tailoring and custom-made clothing—even for your pets. Inspired by her own dog Milo, Nieto will make just about anything, whether it’s a dapper tuxedo for your golden retriever or a vibrant shirt for your cat to wear.

With a mission to satisfy any customer that walks through the door, this dainty boutique contains two fitting rooms with full-length mirrors and enough space to cater to those with disabilities. Tucked in the back of this shop is her sewing station where her hand-made clothes and one-of-a-kind costumes for pets can be found. For Nieto, Soka Style is a job that has no limits.

Nieto has made it clear that clients of all types are taken into consideration by providing discounts to the elderly and veterans but it’s her delivery services that display her dedicated work ethic. If someone is injured and can’t make it back to the shop or they’re simply tied up—Nieto will swing by and drop off the clothes. Her motto: the best kind of advertising comes from the kindness you give to others and the quality of your job. It’s always seemed to work for her.

Nieto’s skill comes from her aunt who taught her how to do everything, but the love and inspiration for the name of her boutique comes from her two daughters–Sophia and Erika.

“All my work comes from the heart,” says Nieto. “I do it because I love art: the art of alterations, the art of working with clothes and the art of serving people. I love giving to people, for them to express to me what they need. Whether it’s dry cleaning, altering a wedding dress or even making their living room curtains—I’ll offer them my time and expertise.” 

Soka Style, 6526 B South Tamiami Trail, Sarasota, 941-323-6638.

At Clayton’s Siesta Grille, trade in your mid-morning yogurt-and-granola parfait for a savory, Italianate interpretation. Executive Chef Dimitri Xinidis was experimenting with deconstructed bruschetta techniques when the current meal-in-a-Mason trend caught on; he decided to encase his newest creation—a tri-color treat whose creamy alternating layers of tomato, pesto and cheese call to mind the Italian flag—in a jam jar. The three-tiered dish begins with a massive dollop of goat cheese whipped in a food processor with half-and-half and a dash of lemon juice—a mixture that works to thin-out richness and amplify the goat cheese’s tang. Toasted walnut pesto accented with Parmesan round out the middle layer and a blanket of tomato jam coats the top. The jam achieves its salsa-like consistency and spicy-sweet flavor through a combination of chopped tomatoes, sherry vinegar, a dash of balsamic vinaigrette, sugar, star anise ginger and jalapeño. Baguette slices—sourced from the mainland’s Bavarian Bakery and coated in a thin film of extra-virgin olive oil—beg to be dipped.  

Pictured: Pictured: Goat cheese and tomato jam jar at Clayton's Siesta Grille.

Clayton's Siesta Grille, 1256 Old Stickney Point Rd., Siesta Key, 941-349-2900.

Born on the coastlines of the South, shrimp and grits have been a staple dish for breakfast lovers for decades. Unlike the traditional style, Chef Rigo at Walts Fish Market prepares this indulge-worthy plate scampi-style. Cooked tiger shrimp gets placed on top of bite-sized grit cakes, all drizzled in a signature cream sauce that will leave you wanting this meal for every course.

Ingredients: ¼ lb. panko; 6 oz. grits; ¼ cups water; 1 oz. butter; pinch salt and pepper; ½ lb. tiger shrimp; ½ lemon; 3 bay leaves; 12 cups heavy cream; olive oil; 12 cloves garlic; parsley.

Throw 1 oz. of butter into a pan and add water. Add salt and pepper as you’d like. When water starts boiling add grits. When it’s firm throw panko in. Mix together in a one-inch pan and let it cool in the fridge for about eight hours. Once it’s cooled cut into squares that measure to either one inch to two and a half inches.

Boil water and add tiger shrimp. Toss in half a lemon, pepper and three bay leaves. Boil for approximately three minutes and chill for six minutes in a cooler (or chill on ice).

Heavy Cream:

Add olive oil to a pan and add heavy cream. Incorporate garlic and parsley and mix together. Add butter and add a spoonful of olive oil and garlic salt to taste.

After grit cakes have cooled, cut into pieces and warm in oven for five minutes at 300 degrees. Sautee grit cakes in pan 1.5 minutes even each side. Toss shrimp in heavy cream.  

Walts Fish Market, 4144 S Tamiami Trail, Sarasota, (941) 921-4605

Robert L. Young, Icard Merrill associate, served on a panel discussion on attainable housing at a Tiger Bay meeting. Issues related to the shortage of attainable housing in Sarasota and Manatee counties were addressed and a series of forums will be held on housing-related issues in the coming months. The resulting recommendations will be used to try to implement new regional policies and partnerships next year. 

Icard Merrill

Venice-based J.E Charlotte Construction Corp., began construction on the new three-story building for Daiquiri Deck on south Siesta Key. Located on Stickney, near the intersection with Midnight Pass road, the new structure will feature a 1,000 square-foot coffee shop on the ground floor, refrigeration and storage will be housed on the second floor and the 3,500 square foot Daiquiri Deck restaurant with its signature daiquiri machines will occupy the third level.  

J.E Charlotte Construction

Becky Forest has been added as the nonprofit’s adult-day training program manager at the Loveland Center, a nonprofit that provides educational programs and vocational training for individuals with developmental disabilities. The Loveland Center also promoted Jillian Dionne to adult-day training program assistant and Julie Kostelec to activities coordinator.  

The Loveland Center