Chef Paul Mattison announces a locally collaborated farm-to-fork wine dinner with Sweetgrass Farms on Friday, January 9, 2015 from 6:30pm at Sweetgrass Farms in Sarasota, Florida. This is an opportunity to get a look at this new hydroponic farm before its official opening on January 10, 2015 and enjoy a locally sourced dinner prepared by Chef Paul Mattison.
The Mattison’s and Sweetgrass Farm-to-Fork Dinner Menu is passed hors d’oeuvres: “Goat Cheese Bruschetta” featuring marinated Sweetgrass tomatoes and basil on a crostini with pesto goat cheese drizzled with basil olive oil & aged balsamic; “Roasted Stuffed Golden Beet” with local ricotta and walnut streusel, golden beet vinaigrette and arugula; “Bottarga Crusted Local Snapper” with wilted red Russian kale, Sweetgrass pesto butter sauce, and fresh lemon; “Cacciatore Braised Wild Boar” cipollini cream, romesco sauce; “Fresh Sweetgrass Strawberry Trifle” layers of fresh strawberries, Champagne zabaglione, tres leche, and whipping cream. The dinner is $125 plus tax and gratuity. Seating is limited, tickets are required, and can be purchase tickets online at mattisons.com or call by calling 941.921.3400.
Sweetgrass Farms is a family owned and operated hydroponic and organic farm in Sarasota, Florida offering a variety of organic seasonal fruits, herbs, flowers, micro greens, and vegetables. Hydroponic farming delivers oxygenated, nutrient-rich water directly to the roots of the plants eliminating issues with weeds and pesticides. This system also uses only 10% of the amount of water used in traditional farms.
• Mattison’s 7275 South Tamiami Trail, Sarasota, Florida 34243 telephone 941.921.3400 mattisons.com
• Sweetgrass Farms, 8350 Carolina Street, Sarasota, 34243 telephone 941.350.3596 sweetgrassfarms.com