the 941

The Sarasota Herald-Tribune’s Doug Sword blew our minds just now with news about an accidental window during which Sarasota County has no open-container law on the books. What does that mean for you? You can legally consume any variety of hooch “along the sides of roads, on sidewalks, in public parking lots and, well, in the street.” I’d say that moves Siesta Key to the top of your list of sweet weekend destinations.*

*A message from our sponsors, the good people at Duff Beer: Please drink responsibly.

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On a recent Friday night, I finished work around 9 p.m. and drove to Publix to grab a sandwich and some coffee for the morning. I picked out my few groceries and got in line to pay.

The man in front of me was all smiles: simply, but neatly, dressed in flip-flops, shorts and a T-shirt. The cashier rang the man’s single item up. He swiped his card to pay. It was denied.

A second try. The cashier reassuring: “This happens all the time.” A third try — nothing. The man grew increasingly embarrassed. I opened my wallet to pay for his purchase at the same time the cashier said she’d get it herself. The man protested. “No, let’s just forget it,” he said.

I said, “Look, it’s no problem. Let me.” The man demurred at first, then looked at me again, then back at the cashier, and said, “OK, thank you both,” and took his bag with the single item in it and left. The cashier, who had been digging into her own pocket for money, said to me, as she scooped up the money I’d already placed on the counter, “OK, I’ll let this be your good deed for today.”

“We all know what it’s like,” I said. But she shook her head. “I’ve never been that down,” she said.

I have.

(more…)

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(Look for three other exclusive recipes from The Steamy Kitchen Cookbook here on the the941: Three Pea Stir-Fry, Thai-Style Chicken Flatbread, and Lettuce Cups.)

I’ve been a bad blogger buddy! My friend Jaden Hair’s lovely new cookbook, The Steamy Kitchen Cookbook, has been on the shelves for three weeks and I’ve yet to write about it. Jaden was the first food blogger I ever met way back before my own web site was even a thought in my head.

When I stumbled on her blog a few years ago and realized that she was right here in Sarasota, I immediately emailed her to introduce myself. Jaden was kind enough to invite me to attend one of her cooking classes that just happened to also be a taping for a television feature on her. I didn’t think twice before accepting! I had a blast! Plus, I got to be on TV! That was when the blogging bug really bit me. A few months later, with Jaden as a major inspiration, I decided to try blogging for myself – and Sticky, Gooey, Creamy, Chewy was born.

I’ve always been a huge fan of Jaden’s recipes – and I’ve tried a whole lot of them. When she announced that she was writing a cookbook, I was thrilled for her! I was even more thrilled to be among her many recipe testers for the book. During that time, I tried out some awesome recipes and it drove me crazy that I couldn’t share any of them with anyone, because…well, you know…because they were top secret, hush-hush recipes for the cookbook! I wish now that I had taken photographs of some of those wonderful dishes I made. (more…)

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Chipotle’s expert burrito artists worked double-time this afternoon at the launch of the 900-plus-strong chain’s new University Parkway location. The restaurant offered patrons a free lunch between the hours of 11 a.m. and 2 p.m., and clearly word had gotten out. The line snaked around the shiny, industrial-metal interior and out onto the sidewalk, where Chipotle’s Kim Higgins directed traffic. Free carnitas. Mmm…

Photo by Rachel Levey-Baker

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The title was a question a drunken costumed girl asked us on the sidewalk. Not sure what she wanted between the slurs and stumbles. The folks of Sarasota often live in the sunlit world of what we believe to be reality. But there is unseen by most, a place just as real, but not as brightly lit… the Sarasota Halloween festivities.

The goblins and things that go bump are snug in there bone strewn nests as Halloween 2009 comes to an end in Sarasota. Saturday night I was witness to many creatures ranging from pimps to vampires, and everything between the the veil of our world and the next. The evening started with me cleaning off my girlfriend’s rental car. It was hit by tricksters the night before and was covered with blue glitter and toilet paper. She suited up as a stunning Demon Lover and myself as Doctor Who, or as many folks thought, Lex Luther. Damn non-BBC-watching fools. We started things off with a glass of absinthe and then a visit to the Dark Side to see some folks. After a brief visit we jumped our brooms and flew off to the festivities down at the Gator Club block party. Which apparently our own Cliff Roles was taking snaps of. How did we miss him? He is everywhere? After a couple of drinks, some great costumes and some great local tunes we headed to back to our undead transport.

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Creative Loafing Half-Hour Variety Hour: Episode #34 (Part 1)

Creative Loafing Half-Hour Variety Hour: Episode #34 (Part 2)

It’s that time again, folks! Time again for more of the best banter on the Suncoast!

I take a break from the proceedings this week, and leave things in the hands of the mildly capable and trustworthy hands of Brian Ries and Tim Sukits. What are they chatting about? Well, for one, how we turned over this week’s Food & Drink section to hotshot food blogger and new cookbook author Jaden Hair, and for another, how excited we are about this weekend’s big film festival fiesta, Cine-World.

Listen up!

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The Dalmore is a classic name in Scotch — located way up in north Scotland, just past Inverness and the Highlands — but one that has received little credit here in the colonies over the past decade or so. With a change from Jim Beam to a new marketing company, and an alliance with big daddy Southern Wine and Spirits for distribution, The Dalmore is trying to change its image here in the States.

Which is why I found fully-kilted Richard Patterson — Master Blender of The Dalmore’s parent company Whyte & Mackay — in my office, pouring much of The Dalmore’s line. Although most Scotch distilleries try to maintain a “house style” that’s consistent through the years and across different varieties, this was different. Each pour opened up a whole new range of textures and flavors, with a few subtle notes tying the line together.

Here’s the rundown: (more…)

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You can thank me later. For now, just scrap whatever lame lunch plans you had, then plan to scoot on over to the brand spankin’ new Chipotle Mexican Grill at 97 N. Cattlemen Road, Sarasota, between 11 a.m. and 2 p.m. tomorrow to claim your free lunch.

Chipotle P.R. folks expect hundreds, if not millions, of locals to turn out, so show up early. I think pretty much our whole office will be representing, which makes me wonder, does Chipotle have wi-fi?

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COVER STORY

— The Sarasota Film Society’s 20th Cine-World kicks off this Friday. Tim Sukits profiles three films you need to see.

NEWS & VIEWS

— Best of the Suncoast 2009 fallout: We compile all the best comments you posted on our website (and a couple corrections, too).

— As the Sarasota-Manatee Jewish Federation celebrates its 50th birthday, some of the organization’s most influential figures reflect on Sarasota’s Jewish history.

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Thai-style Chicken Flatbread

(Read our profile of Steamy Kitchen’s Jaden Hair.)

I make my own pizza dough from time to time, but when I want to make an impressive appetizer last minute, I buy a ball of pre-made pizza dough or, even easier, a package of naan or flatbread from the supermarket. This chicken flatbread is inspired by one of my husband’s favorite restaurants, California Pizza Kitchen. When we were still dating in San Francisco, we’d just hop on the subway and walk to the CPK near Union Square. Those were fun times as many sweet nothings were whispered in my ear over a shared pizza. These days, with two loud, yappin’ giggly boys at the dinner table, there’s no more whispering! (Okay, replaced by footsies!)

SERVES 4 AS APPETIZER OR SNACK

1/2 lb boneless, skinless chicken, cut into bite-size pieces
2 teaspoons soy sauce
1 teaspoon honey
1/2 teaspoon cornstarch
2 tablespoons olive oil
2 medium flatbreads or naan
1/2 cup Peanut Dipping Sauce (recipe below)
8 oz fresh shredded mozzarella
1 1/4 cups fresh bean sprouts
Few sprigs fresh cilantro (coriander)
1/2 cup roasted peanuts

1. Preheat the oven to 375°F. (more…)

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