Sometimes greatness declares itself like a hammer to the head. Other times, greatness goes about its business quietly, neither seeking nor shunning the limelight. Off the Hook in Gulf Gate is the latter. Proprietor and chef Wes Duval operates his seafood restaurant as a model of consistency, churning out his greatest hits with fish so fresh they basically swam straight into the kitchen, and all the while trusting that his food will speak for itself.

One such greatest hit has been the cashew crusted presentation. Like many of the entrees, Duval often excludes the protein in the menu listing so that diners feel empowered to choose from a variety of surf and turf options. A “presentation” refers to the sides, sauces and the manner in which the protein is cooked, though even this can be customized. On a recent Saturday, Duval happened to get his hands on some fresh Mahi Mahi that made it onto the menu of possible fish for the cashew crusted presentation.

The crispy cashew crust envelops Mahi Mahi so fork-tender it almost eats like a big croquette stuffed with flaky, lean fish that barely requires mastication. It sits atop a bed of soba noodles, mushrooms and broccoli tossed in a coconut curry sauce so rich and exquisitely spiced it could probably be served as a hot beverage on its own. The swanky squiggle of chili sauce on the rim of the plate, though used to doll up the plating, serves as a great pit stop for a forkful of fish to add a touch of heat and complexity. 

Off the Hook Seafood Restaurant, 6630 Gateway Avenue, Sarasota, 941-923-5570

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The Ringling Grillroom at the John and Mable Ringling Museum of Art in Sarasota opened to rave reviews last month. The goal was to honor the rich history of the Ringling brand and the legacy of John and Mable Ringling with a dining concept as unique as its namesakes. The overall vision and menu were developed by the Metz culinary team in collaboration with executive chef John Metz, Jr., CEO and Co-owner of Marlows Tavern and Sterling Culinary Management. It was inspired by the around the world trips of John and Mable Ringling, who frequently traveled through Europe in search of acts for the circus. SRQ spoke with Chef Chef Curtis Hawk about his culinary background and what guests can expect from their visit to The Ringling Grillroom. 

Hawk, started out by cooking in Italian kitchens, and was schooled and trained in French techniques and cuisine. While most of his background is cooking Mediterranean style food, working in a Cuban restaurant also helped him to expand his palate and has influenced his cooking even to this day. 

SRQ Magazine: With such a visually inventive and creative namesake as inspiration how did you incorporate “whimsical influences from the Circus and Arts” into the food at the new Ringling Grillroom? 

Curtis Hawk: We used our plates as a canvas to bring that namesake to life in our restaurant. We use bright colors on our plates. We feature "Big Top" sandwiches that are over the top in the presentation and ingredients. We did not let anything box us in when we were creating this menu. First and foremost, we made sure we were having fun at all times along the way. 

SRQ: What do you hope guests takeaway for their time at the Ringling Grillroom? How will their experience there be unique? 

CH: I hope they go home feeling like they have been entertained. We want to make them smile and laugh while they enjoy dishes they can't get anywhere else. Everything from Roasted Colorado Lamb to Hong Kong Style Triggerfish. There is something for everyone to love. I don't think you can go anywhere else in this area and enjoy a property as pristine and beautiful as The Ringling.

SRQ: If John and Mable Ringling were to dine at the new restaurant, what do you think they would order and why? 

CH: Well, I hope he would order JR's Crispy Chicken, considering it carries his initials. Mable has world class taste, so I envision her ordering our Ahi Tuna Nicoise, a dish that blends some of our finest and favorite ingredients.  

5401 Bay Shore Rd, Sarasota

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The Florida Center for Early Childhood will hold its 33rd Annual Winter Benefit: An Evening to Inspire on Friday evening, December 4, 2020. With the goal of raising $100,000, the virtual event features multiple ways to participate. “Reaching our goal will allow us to provide 15 children with approximately six months of therapy,” said Kristie Skoglund, Chief Executive Officer. “Children from low-income families can receive life-changing therapeutic services, like speech/language, occupational, and mental health therapies.” 

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All Faiths Food Bank was recognized by Feeding America as one of the top four – out of 200 - food banks of the year. Feeding America made the announcement during its Fall Leadership Virtual Summit honoring food bank leaders for their local community-building and contributions in the 2019 program year. “All Faiths Food Bank has become synonymous with the image of a healthy, nurturing and trustworthy provider,” said Nelle Miller, board chair of All Faiths. “Known for efficiency and, most importantly, the equitable distribution of millions of meals, the community has engaged to support, volunteer and cheer on an outstanding grassroots effort.” 

Pictured: Members of All Faiths Food Bank’s leadership team include (from l-r) Denise Cotler, chief development officer; Colleen Reinert, strategic program officer; Mike Ziebell, chief accounting officer; Sandra Frank, CEO; and John Livingston, COO.

JFCS staff members passed out Thanksgiving meal kits to many of the agency’s clients on the afternoon of Thursday, November 19. To keep everyone safe, masked agency representatives loaded meal kits into cars as recipients drove through the JFCS parking lot. “Caring for our clients and for the entire community is at the heart of JFCS’s mission,” says Arthur Lerman, JFCS Interim President/CEO. “Seeing how delighted and grateful these families are to receive a meal so they can celebrate Thanksgiving when things have been so tough this year is incredibly fulfilling for our staff. JFCS of the Suncoast is honored to be able to make a difference in people’s lives.” 

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As it has for a number of years, First Church has brightened the holidays for veterans in need. Church members – led by missions chair Peggy Hite – contributed 45 turkeys as well as a big box of side dishes for veterans served by Goodwill Manasota’s Veterans Services program. The food was delivered to the veterans’ services office the morning of November 18 and picked up by veterans throughout the day. “It is always such an amazing day when we are giving the turkeys out to our veterans – you see the burden of providing such a big meal taken off their shoulders,” said Todd Hughes, Veterans Services program manager. “It makes your heart swell! We are all so grateful to First Church for supporting our veterans during the holidays in such a wonderful way.” 

Pictured: First Church volunteer and longtime Goodwill supporter Jo Rita Stevens, Veterans Services client Wayne Roberts, Veterans Services program manager Todd Hughes, and First Church missions chair Peggy Hite.

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The City of Sarasota has been awarded the 2020 Managing Community Forests Grant, which will enable staff to inventory trees throughout the city, identify diseased and dangerous trees for removal and plant new ones in low-income areas. Sarasota was the first-place recipient of the $55,000, three-year grant from the Florida Department of Agriculture and Consumer Services. “The City of Sarasota recognizes the importance of trees as a community resource and has been committed to protecting and preserving them,” said Senior Arborist Mark Miller. “This grant will allow us to better manage our urban canopy and add even more trees, along with all of the health and economic benefits they provide.” 

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Manatee County is accepting applications for four positions on the Criminal Nuisance Abatement Board which hears cases regarding criminal nuisances on places or premises located in unincorporated areas of the county. Applications are due December 31 and may be found online.

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Mote Marine Laboratory & Aquarium's Sea Turtle Rehabilitation Hospital is currently caring for six juvenile, cold-stunned Kemp's ridley sea turtles. As cold fronts and cooler water temperatures set in in the New England region, rehabilitation facilities become inundated with cold-stun cases that far exceed their capacity. Sea turtles are then transported to other facilities for care, including Mote Marine Laboratory. The six cold-stunned turtles in Mote's care have been nicknamed: Art, Blue Spruce, Fraser, Douglas, Canaan and Noble.  

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A roundup of this year's gorgeous painting and plating mashups. 

Click here to read the full article in SRQ's November 2020 edition.

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