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.
Winner of two gold metals and five silver medals at the Indy International Wine Competition, the Florida Winery prepares its Vino Florida wine on-location and often infuses it with tropical fruits, including raspberries, strawberries, kiwis, and melons. Vino Florida's blends and traditional wines are sure to please both vino novices and difficult-to-impress wine connoisseurs alike. A bottle of the Vino Florida ORWI, a species of flavorful fermented Florida orange juice, arrives stuffed with enough fruit to stave off scurvy in malnourished sailors' monkeys ($14.99). Free wine tastings are offered at The Florida Winery store, so you can meet the winemakers and hone in a bottle that best complements your taste buds. The shop also concocts ice cream made from its own wine and stocks a diverse supply of gourmet foods sourced from the Sunshine State, including coconut candies, spices, salsas, and more.
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.
Towering oak trees cast their shade across the 3,600 acres of plantation land that surround Florida Estates Winery, but the precious grapes can be found hanging from trellised vines that sprout in their own sunnier patches of soil. Refreshing and approachable, the wine selection includes the soft-bodied Plantation Red as well as the Plantation Blush, which balances its notes of ripe fruit with a gripping core of zesty acidity.
Chef Scott Vogel calls upon fresh, seasonal ingredients to inspire his dynamic dinner menu of European-spun sustenance. Practice your dish-passing skills before Thanksgiving by sharing some tasty tapas with your table, such as lump blue crab cakes, which come paired with spicy aioli and Asian slaw ($12), or pulled-duck quesadillas, which will pull at your stomach's heart strings with a symphony of meat, asiago cheese, and roasted peppers ($10). The bistro specializes in fresh fish dishes; opt for the wild-Norwegian-salmon entree ($16) if you have the appetite of a Viking or if your body's omega-1 and omega-2 fatty acids need a mediator. Diners that prefer a finless feast can savor a citrus-soy- marinated sirloin with chipotle balsamic glaze ($18), and vegetarians can indulge in the creamy wild-mushroom and grilled-vegetable risotto ($17). Complement your meal with something from the bar's ample selection of craft beers, specialty martinis, and wines by the bottle or glass.
At Datz Delicatessen, a deli, wine bar, bakery, and food market are combined to create an exciting establishment of culinary specialties. Today's deal is for a three-course interactive lunch experience ($20) known as The Lunch Box, held from Monday through Friday from 12:30 p.m. to 1:30 p.m. and hosted by a Datz chef. Lunch themes change every day, so budding hash slingers and gourmands can choose the most appealing menu option and relax in a fun culinary setting as an experienced chef demonstrates the proper spicing and dough-romancing techniques, all before eating something much tastier than another microwave astronaut meal. Past Lunch Box themes have included classes such as Secrets of Stir-Fry—which paired pork with leeks, eggs with tomato, mushrooms with bok choy, and stirrers with fries—and Bacon-Mania, an admittedly odd name for a class that taught alimentary artists how to make bacon coffee, candied pistachio bacon, and bacon cupcakes.