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.
John Neighbors and Julia Meyerovich lead students through a variety of dance styles using their three-pronged teaching system. They offer private instruction to allow students to refine their techniques, group classes for students to learn new moves, and social dances during which students test out their moves with a variety of partners.
The Sunscreen Film Festival celebrates the celluloid efforts of the sunshine state, bolstering awareness and support of the invaluable asset of local filmmaking. The festival starts its sixth year with a slew of hand-picked flicks representing the works of local and international auteurs, along with informative workshops for future sun-stroked Speilbergs and panel discussions for fledgling Eberts. With two one-day passes, film fanatics can bask in the sunless glow of projectors as they cram a smorgasbord of short films, documentaries, music videos, and feature-lengths into their eyeholes. Day passes also grant access to panels and workshops. The passes may be used by one moviegoer for two days of the fest or split between friends for one day of movie gorging.
With more than 30 sweet and savory olive oils and vinegars to choose from, Kalamazoo Olive Company may overwhelm the shrewdest gourmand. That’s why the shop’s expert staff members happily lead customers on tasting tours, pouring small samples from the gleaming fustis that line wooden shelves. Customers can taste oils infused with exotic ingredients such as chipotle peppers or persian limes and lap up sweet, syrupy dessert vinegars. Oil experts are also happy to recommend complementary food pairings from their shop’s selection of Italian pastas, antipasti, and stuffed olives. Once customers have honed in on their ideal oil or vinegar, staff will bottle and seal them onsite to ensure they stay fresh and free of genies.
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.
Avid Brew Company believes that limitations shouldn't stop people from stretching their creative wings. Following the simple belief that "you can brew great tasting and unique beers without a brewery and you can grow nutritious food without a backyard," the staff at Avid enable individuals to create their own brews and produce. Through the retail store in Downtown St. Petersburg or the online store, customers can buy startup kits to brew craft beer and hydroponic systems to grow produce indoors. In addition to these complete kits, the shop stocks a range of equipment and supplies including water chillers, malt extract, and hydrometer thermometers.