Although the prospect of stormy weather forced a venue change for the Tide to Table dinner from the beach on Longboat Key to the ballroom at the Polo Grill, over 70 diners joined in the festivities on Saturday night, April 21st. The dinner, a fundraiser for Seafood Savvy, was the creation of Seafood Savvy member Chef Tommy Klauber and edible Sarasota.
The dinner featured locally caught sustainable seafood and locally grown produce. The menu included Stone Crab Two-Ways as an appetizer, Angel Hair Noodles with Shaved Bottarga, Local Seafood and a Clam-Miso Broth was the first course. The main course was Whole Roasted Snapper with Rosemary, Squash Blossoms and Capers accompanied by vegetables from Ben King and fingerling potatoes grown at Jones Farms. Of course, dessert had to include chocolate, and individual chocolate fondues rounded out the creative dining experience.
START Executive Committee members Ed Chiles and Jeff Werner attended the event. Jeff, who is also the Seafood Savvy Coordinator for START, took the opportunity before dessert to thank Chef Tommy Klauber and his team, edible Sarasota, the local growers and fishers and all in attendance for making the evening such a great success.