Green Organix Restaurant, an extension of Peter Gillham’s Nutrition Center, culls from organic ingredients to make up dishes that reflect many cultures and styles, including vegetarian, vegan, and gluten-free options. The restaurant stocks house-baked breads along with 100% organic, free-range, and grass-fed burgers. A recent addition to the menu, the organic salad bar shows off 20 different fixings and local ingredients, along with made-from-scratch salad dressings and freshly plucked salad bowls.
Booth's Brewing outfits customers with quality beer- and wine-making supplies, from Briess dry malts to brew kettles by Blichmann Engineering. Hops-savvy staffers also guide students through the basics of crafting custom beers at home with beer-brewing classes. The sessions familiarize students with standard brewing equipment and ingredients, arming them with the theoretical and practical knowledge to successfully make beer at home without fitting their bathtub with a blowoff hose.
A towering wine rack spans an entire wall and glimmers with more than 1,000 bottles. Across the room, a lineup of nitrogen-regulated Enomatic machines dispenses samples from 80 wines to be sipped, swirled, and theatrically spit while reclining on a leather sofa, or while sitting at the long wooden bar. Small, shareable plates populate Sarasota Vineyard's menu in the forms of cheeses, roasted olives, and prosciutto-wrapped figs, ideal for pairing with wines or barley pops from a list of 20 beers.
Established in November of 2011, Clearwater Beach Uncorked invites established chefs, vintners, and brewers from near and far to congregate for a weekend of sun, fun, and delicious dining. The festival is always ripe for culinary adventures: in its inaugural year, the beach featured such sights as a “sand castle” made out of cake and rice-crispie-treat crumbs, a flash mob, and countless realizations that, despite popular opinion, vegetables aren’t yucky after all.
Eddie's Bar & Grill, crowned as one of Tampa Tribune's Top Five Sports Bars of 2010, bustles as servers pass the eclectic menu's home-cooked dishes into athletic enthusiasts’ awaiting mouth end zones. Beer-battered buffalo burgers stampede across taste bud prairies, kicking up hot, medium, or mild sauce clouds that swirl with minced celery and blue cheese ($8.99). Roma tomatoes float upon waves of mozzarella and parmesan, which lap against an olive-oil-brushed shore in the margarita flatbread pizza ($12.99 for a full, $6.99 for a personal); thai sauce, lime, cilantro, and wasabi mayo stream through schools of Asian fish tacos ($13.99).
Using high-quality crushed grapes imported from all over the world, the team at Aspirations Winery has been churning out low-sulfite wines since 2003. They ferment grapes into smooth, premium flavors that are comparable to those of commercially produced wines that come at twice the price and with twice as much luggage. Fruit-infused wines accompany traditional reds and whites on the shop's shelves, and if customers can't find what they're looking for, Aspirations readily stretches its arm around the globe to tap the shoulder of an appropriate supplier.
In addition to its arsenal of potables, the winery also runs a labeling service, printing custom designs that are scratch resistant and safe to dunk into tubs of water during games of bobbing for bottles.