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.
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.
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.
Reporters at this bimonthly lifestyle magazine sift through the local dining, art, and social scenes to present the gems to readers on glossy, colorful pages. Each issue carries an expansive dining guide that curates the city's culinary landscape, turning readers on to chic new bistros, hidden gems, and bars that have the most elegant spittoons.
When servers at Cork N Brew Bistro deliver an order, it's usually not on a plate or in a bowl. Instead, it's on a lava rock, a stone slab heated to 824 degrees Fahrenheit. The food itself—such as sea scallops, filet mignon, or lamb tenderloin—arrives raw, enabling diners to cook entrees on their own. This ensures that it will be hot, fresh, and cooked precisely to the diner's tastes the minute they take a bite or fly it into a date's mouth with a series of airplane noises. Perhaps just as distinctive as its method of serving food are Cork N Brew Bistro wine-tasting machines. These automated, temperature-controlled dispensing systems let visitors pick out and sample different wines before purchasing full glasses. The bistro also maintains a roster of 22 craft beers on tap, from imported ales including Lindeman's Framboise to seasonal selections such as Southern Tier Pumking.
During the past three years, Florida Center for Creative Photography has held more than 2,000 activities for the members of its Meetup Group. Each month, there are more than 125 events for all levels of photographers—including classes, workshops, photo walks, and more. It's all led by Jeff Donald, who has worked in the photography business since the mid 1970s. He and his team of assistant organizers keep busy arranging everything from free live webinar series to daylong digital-photography boot camps. In addition, they cover techniques ranging from DSLR camerawork to using smartphones for better snapshots of presidents as they walk by. They also demonstrate their commitment to customers by offering students the opportunity to repeat classes free of charge until they grasp the material.