Clearwater Beach Uncorked Food and Wine Festival

In a little over a week, Clearwater Beach will have their 5th annual food and wine festival, Clearwater Beach Uncorked! This will be our 4th year attending the event and I am looking forward to a weekend of fun in the sun and of course, wine.

Clearwater Beach Uncorked is a weekend full of world-class food, wine and microbrews. Enjoy all of that while taking in the beautiful sights of Clearwater Beach - what more can one ask for?!

Tickets:
There are two types of daily tickets: General Admission for $65 and VIP for $95. Both will grant you unlimited food, wine and craft beer. VIP ticket holders get an exclusive tent to enjoy a variety of reserve wines, bubbles and restaurants. You will also have full access to the Grand Tasting tent. This year, VIP ticket holders will also be able to attend the Beach Brunch for one hour before the event opens which will include Mimosas, Muffins, Munchies, and More!

Cooking Demonstrations:
Clearwater Beach Uncorked offers multiple cooking demonstrations throughout the two days with Chefs of all caliber. If you're a Food Network fan, you may recognize one of the names, Emily Ellyn who has appeared on Next Food Network Star, Cupcake Wars and Cutthroat Kitchen. Click here to learn more about this years Chefs!

Parking:
If you are planning on attending, be sure to read the 2016 Clearwater Beach Uncorked Parking information or use the map below.

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First Annual Grouper Week in St Pete, Clearwater

Who needs Shark Week when we have the first ever Grouper Week in St Pete / Clearwater! From July 5-July 12, we are celebrating a friendlier, tastier denizen of the deep during its first-ever destination wide seafood promotion, Grouper Week.

From grouper dishes at area restaurants, to fishing charters that let you catch your own, to a selection of original grouper recipes from Florida's top chef, Grouper Week has something for every seafood lover around.

"Rather than highlighting a wide range of dishes during a generic restaurant week, we wanted to focus on what makes our culinary scene unique," said Visit St. Pete/Clearwater Executive Director David Downing. "And one thing we have in abundance is grouper, prepared in many different styles and presented at all price points."

My husband and I attended the kickoff to this week long celebration at the brand new Stillwaters Tavern. Executive Chef Jeffrey Jew cooked up some delicious seared black grouper while Chef Justin Timineri from the Florida Department of Agriculture discussed the white flaky fish. "Grouper is a great example of the incredible bounty of high-quality seafood we have here in Florida," said Timineri, who is the only state-appointed chef in the country. "Not only is our Gulf seafood a truly authentic local offering for visitors, but it's a major economic driver for Floridians as well."

There are 31 area businesses participating in Grouper Week.

1 Caretta on the Gulf | Grouper Tacos

2 Caretta on the Gulf | Black Grouper

3 Sea Sea Riders | Crab Crusted Grouper

4 Mystic Fish | Seared Black Grouper

5 Tate Island Grill | Caribbean Grouper Sandwich

6 Current's | Poached Grouper

7 Current's | Grouper Picatta

8 Sea Sea Riders | Beer Battered Grouper Sandwich

9 Sea Sea Riders | Tempura Grouper Cheeks

10 Sea Sea Riders | Vanilla Rum Glazed Grouper

11 Castile Restaurant | Gulf Black Grouper

12 Castile Restaurant | Black Grouper Cheeks

13 Sea Porch Cafe | Blackened Gulf Grouper

14 Parkshore Grill | Pan Roasted Grouper and Grits

15 SHOR | Black Grouper

16 Aqua Prime | Oven Roasted Imperial Grouper

17 RumFish Grill | Bronzed Grouper Sandwich

18 TradeWinds Island Grand Resort | Florida Grouper

19 TradeWinds Island Grand Resort | Grilled Grouper

20 Bon Appetit | Grouper

21 Bon Appetit | Grouper Sandwich for Two

22 Frenchy's | Famous Grouper Sandwich

23 Maximo Seafood Shack | Grouper Salad

24 Maximo Seafood Shack | Grouper Sandwich

25 Maximo Seafood Shack | Grouper Bites

26 Stillwaters Tavern | Seared Black Grouper

27 400 Beach Seafood & Tap House | Toasted Macadamia Crusted Grouper

28 Fresh from Florida's | Pan Roasted Grouper Stack

29 Hubbard's Marina | Grouper Tabbouleh

30 Hubbard's Marina | Snowy Grouper Oscar

31 Salty Dog Charters | Stuffed Grouper

- See more at: www.GrouperWeek.com

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2015 Pier 60 Sugar Sand Festival - Clearwater

This past weekend we had the opportunity to check out an amazing event at Pier 60 in Clearwater - The 2015 Sugar and Sand Festival. 

This event features 10 master sand sculptures who spent 9 days creating unbelievable sculptures using 1000 tons of Clearwater Beach's sugar sand.

The 2015 Sugar and Sand Festival's theme is Sugar and Sand Tales - an enchanted storyland featuring classic fairytales. 

Imagine walking through a 21,000 square foot tent seeing all of your favorite childhood tales brought to life in sand sculptures. 

This magical event runs through April 26, 2015 and tickets are only $10 for adults, $5 for children (free under 6) and $7 for military, police, teachers and fire fighters. Click here for more information and to buy Sugar Sand Festival tickets. 

Not only did we get to check out the event, but we were invited to a VIP dinner where we got to dine in the sand! I am not talking about a picnic on the beach - literally dining on a table carved out of sand. 

Catered by the always delicious Baystar Restaurant Group - we had enjoyed a culinary adventure on the sands of Clearwater Beach.

The dinner consisted of seared scallops, watermelon arugula salad, oysters, red snapper and key lime pie. As I am writing this post, my husband is sitting over my shoulder exclaiming once again how amazing our dinner was. 

Following dinner, we watched a firework display over Pier 60, which will also take place this upcoming weekend. There is also a free concert series on the weekends. Click here for more information on the beach concert series. 

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10th Annual Ryan Wells Foundation Evening with the Chefs, #GIVEAWAY

My favorite culinary event of the year is returning next month to Sheraton Sand Key Resort - the 10th annual Ryan Wells Foundation, Evening with the Chefs will take place on Saturday, May 16. This amazing event has been awarded Tampa Bay Magazine’s “Culinary Event of the Year” for 2011 – 2014.

The Ryan Wells Foundation was founded after a tragic car accident which took the life of a young man with culinary ambitions. His family started the foundation to help raise money for culinary programs and scholarships in the area. To date, between the 82 scholarships awarded and monies given to the culinary programs, the Ryan Wells Foundation has donated over $690,000.

This event not only fulfills the dreams of many aspiring Chefs-to-be out there, but it is also a delicious fun time. There are many Chef's involved from the areas top restaurants, along with a silent and live auction. I am looking forward to attending again this year and want to give away one pair of tickets to one lucky reader, valued at $125 a ticket. If you aren't the lucky one to win a ticket to this amazing event, you can click here to purchase yours today. This event will sell out, so don't delay!

a Rafflecopter giveaway

2015 GUEST CHEFS 

Sheraton Sand Key Resort's Executive Chef John Harris accompanied by:

Chef Doug Bebell, Mystic Fish

Chef Scott Bebell, Guppy's

Chef Tyson Grant, Parkshore Grill

Chef Justin Harry, TradeWinds Resorts

Chef Mark Heimann, The Vinoy Renaissance Resort and Golf Club

Chef Mark Hyrcko, Island Way Grill

Chef Jeffrey Jew, Stillwaters Tavern

Chef Stephen Jordan, Sandpearl Resort

Chef Chris Ponte, Cafe Ponte

Chief Chocolate Officer William Brown, William Dean Chocolates

Sheraton Sand Key Resort
1160 Gulf Blvd.
Clearwater Beach, FL 33767

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Hyatt Good Taste Series Culinary Competition, Florida Caribbean bracket #GoodTasteTampa

A few weeks ago, I had the honor to judge the Florida/Caribbean bracket of Hyatt’s inaugural Good Taste Series Culinary Competition at Grand Hyatt Tampa Bay.  This competition featured 11 up-and-coming chefs from Hyatt hotels across Florida and the Caribbean competed for a chance to move onto Hyatt's National Good Taste competition in Hawaii. This was an amazing experience.

Guided by Hyatt’s global food and beverage philosophy: Food. Thoughtfully Sourced. Carefully Served., each competitor used local ingredients, regional influences and healthy options to prepare three plates: one breakfast item, a lunch or dinner entrée and a kid’s meal. 11 chefs, 3 courses = 33 dishes. I tried each one of these beautifully presented dishes and I am not responsible if you end up licking your screen after reading this post.

BREAKFAST

I must admit - I am not a breakfast person. Not that I dislike breakfast, I do love a great brunch. However, I find myself opting for a fast protein shake in the morning vs. a hearty sit down meal. My game face went on instantly when I learned we would start with 11 breakfast dishes, 10 of which contained eggs (belly, I am sorry). Thank goodness for the talented chefs who participated in the event. To this day, I have no idea how I made it through course one and I still cannot eat a runny egg.

Top Left: Free Range Pork Tamale by Donald Ellison, Hyatt Regency Miami
Top Right: Broiled Eggs, Bacon Marmalade, French Toast Croutons, Baked Farmers Vegetable by Abhay Nair, Hyatt Regency Trinadad
Bottom Left: "Scotch Egg": Rosy Tomorrow's Farm Egg, Scott Bonnet Sausage, Florida Calloloo Emulsion, Plantain 'Maxim' by Noel Willhite, Hyatt Regency Coconut Point
Bottom Right: Pulled Pork Hash and Eggs with Grilled Crostini, Peach Chutney and Fruit Ceviche by Peter Zemaitis, Hyatt Key West Resort and Spa (my favorite breakfast dish of the day)

Top Left: Roasted Poblano Pepper Stuffed with Chorizo, Corn and Black Beans Hash, Refried Pinto Beans, Chipotle Lime Hollandaise, Sunny Side Up Egg by Michael Chong, Grand Hyatt Tampa Bay
Top Right: Cottage Cheese Pancakes with Florida Whiskey Maple Syrup and Candied Pecans, Macerated Florida Peaches by Eric McBride, Hyatt Regency Grand Cypress
Bottom Left: Baked Egg White Benedict, Gulf Blue Crab, Manchego Spinach, Corn, Canadian Bacon, Red Eye Hollandaise by Ian Goldman, Hyatt Regency Sarasota
Bottom Right: Blue Foot Puff, Organic Pork Sausage, Local Poached Egg by Cary Roy, Hyatt Regency Clearwater

Top Left: Corn Bread and Jalapeno Waffle with Crispy Organic Chicken, Collard Greens and Poached Egg with Yellow Heirloom Tomato Sauce by James Monahan, Hyatt Regency Jacksonville 
Top Right: Abuelita's Sweet Potato Hash, Sweet Potatoes, Green Peppers, Cilantro, Thyme and Cuban Soffrito by George Parra, Hyatt Regency Coral Gables
Bottom Left: Florida Breakfast Strata: Roasted Potato, Sweet Pepper, Asparagus and Gouda Cheese, Strata Heirloom Tomato Relish and Avocado Crema, Brioch Toast with Blueberry Lavender Jam by Raul Reveron, Hyatt Regency Orlando International 

LUNCH/DINNER

We did not take a break between breakfast and lunch. I was texting my Mom during this short transition, telling her there was no way I was going to make it through another 22 dishes. She kept responding that my life must be so hard, lol. The only comparison I have to my mental state at this point is running a full Marathon. While I had 11 dishes down, we had 22 to go and this was a chance to eat dishes from multiple talented chefs. Time to get with the program belly!

Top Left: Cumin Spiced Glazed Lamb Chops, Peppered Polenta, Emulsion of Carrot and Green Pea, Garden Vegetables by Abhay Nair, Hyatt Regency Trinadad
Top Right: Tri Colored Ceviches: Ecuadorian: Whole Shrimp Ceviche in a Concase Tomato Spicy Citrus Sauce with Chives and Malanga Chips; Mexican: Mahi Ceviche Strips, Green and Red Jalapeno, Cilantro, Hass Avocado and Tomatillo with Julienne Corned Chips; Peruvian: Diced Grouper Ceviche, Aji Amarillo Leche de Tigre, Peppers and Onions with Cancha Serrana by Donald Ellison, Hyatt Regency Miami
Bottom Left: Florida Chowder: St Augustine Royal Red Shrimp, Cedar Creek Clams, Heart of Palm "Scallops" Young Coconut "Calamari", Coconut Bacon Dashi, Black Garlic, Pablano, Yellow Carrot by Noel Willhite, Hyatt Regency Coconut Point (and in my opinion, the winning dish of the day - WOW)
Bottom Right: BBQ Key West Pink Shrimp, Roasted Mango Jalapeno Salsa, White Cheddar Hominy Grit Cake by Peter Zemaitis, Hyatt Key West Resort and Spa

Top Left: Spiced Diver Scallops, Thai Jumbo Lump Crab Salad, Roasted Peanut, Confited Shitake Mushrooms, Crispy Five Spice Bacon, Chili Vinaigrette, Green Onion Strings by Michael Chong, Grand Hyatt Tampa Bay
Top Right: Pork Parquetta, Cheddar Grits, Local Red Mustard Greens and a Red Wine Reduction by Eric McBride, Hyatt Regency Grand Cypress
Bottom Left: Mote Marine Sturgeon 2 Way: Seared Sturgeon, Forbidden Black Rice, Citrus Vanilla Scented Foam, Surgeon Caviar, Broken Tomato Meringues by Ian Goldman, Hyatt Regency Sarasota
Bottom Right: Olive Oil Poached Local Hog Nose, Veracruz Style, Olive Ricotta, Cured Pork Jowl by Cary Roy, Hyatt Regency Clearwater

Top Left: Fried Green Tomato and Crab Cake "Sandwich", Roasted Tomato Jam, Mango Salsa, Baby Mustard Green Salad with Blood Orange Vinaigrette by James Monahan, Hyatt Regency Jacksonville 
Top Right: Paiche with Coconut Saffron and Heirloom Tomato Salad, Lime Dressing by George Parra, Hyatt Regency Coral Gables
Bottom Left: Coriander-Fennel Crusted Petite Filet of Beef and Pickled Royal Red Canaveral Shrimp, Sweet Plantain Spheres, Blood Orange Sabayon, Balsamic Reduction by Raul Reveron, Hyatt Regency Orlando International 

FOR KIDS BY KIDS

22 dishes to down, 11 to go. That is what I had to keep telling myself at this point. We were 2/3 the way through this amazing culinary journey. The kids menu was the talk of the day among the judges. What were they going to present us with? How many chicken fingers would we see? Towards the end of this course, my psycho phone died and some of my photos didn't save (oddly enough, ones that were deleted were not the last ones I took).

Top Left: Quinoa and Caramelized Apple Slider with Swiss Cheese on a Whole Grain Roll, Fruit Pearl Salsa and Honey Roasted Clusters of Seeds and Nuts by Abhay Nair, Hyatt Regency Trinadad
Top Right: Kid's Mock Sushi: Bean Sprout and Grilled Chicken, Spinach Wrap with Shrimp and Mango, Lemon-Ponzu Papaya Sauce by Donald Ellison, Hyatt Regency Miami
Bottom Left: Banana Waffle: Gluten Free, Whipped Strawberry Yogurt "Push Pop" (think Flintstones Pop), Fresh Fruit by Noel Willhite, Hyatt Regency Coconut Point
Bottom Right: Skewered Grape and Peanut Butter Powder, Peanut Butter Stick and Blueberry Gelee, Liquid Blueberry Ravioli with Peanut Butter Powder by Eric McBride, Hyatt Regency Grand Cypress (my favorite kids dish)

Top Left: Organic Whole Wheat Macaroni and Cheese Pops: Cheddar and Mozzarella, Hidden Serving of Vegetables, House Made Ketchup by Ian Goldman, Hyatt Regency Sarasota

Top Right: Make a Wish "Peanut Butter and Jelly" Cake by Cary Roy, Hyatt Regency Clearwater

Bottom Left: 7 Grain Whole Wheat French Toast, Strawberry-Blood Orange Compote, Peanut Butter Honey Syrup by James Monahan, Hyatt Regency Jacksonville

Bottom Right:  Cornflake Crusted Chicken Asparagus Bites: Baked Chicken Wrapped Asparagus Spears, Cornflake Crusted with Carrot Ribbons, accompanied by Honey Mustard, Sweet & Sour Ketchup and Blueberry BBQ by Raul Reveron, Hyatt Regency Orlando International 

Photos missing from the Kids for Kids by Kids section:

Kids Chicken and Waffle Slider, Maple Celoute, Grilled Fruit Skewers by Peter Zemaitis, Hyatt Key West Resort and Spa

Cheesy Turkey and Spinach Empanadas, House Mada Marinara, Crisp Kale Chips by Michael Chong, Grand Hyatt Tampa Bay

"Fish Sticks" Plantain Crunch, Mahi, Grilled Sweet Potatoes, Asparagus, Mango-Banana Salsa by George Parra, Hyatt Regency Coral Gables

AND THE WINNER IS:

Congrats to Chef Noel Willhite of Hyatt Regency Coconut Point who was crowned the winner of the Florida-Caribbean bracket of Hyatt’s inaugural Good Taste Series Competition. He will advance to the national competition, taking place on November 4, 2014, at the Andaz Wailea Maui. Along with advancing to Hawaii, Chef Noel Willhite, received a Shun knife, a year subscription to the food magazine or cookbook of his choice, a $500 American Express gift card and an all-expense paid trip to the national competition. The final winner at the national competition will receive an additional week of vacation, paid travel and accommodations to the Hyatt destination of choice within the U.S., Canada or Caribbean as well as bragging rights until next year’s challenge.

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The Gulf Coast’s premier beachside food and wine event returns for its third year - CLEARWATER BEACH UNCORKED

I was very excited to hear that Clearwater Beach Uncorked released it's date for their third annual food and wine event. I was fortunate to attend the 2012 Clearwater Beach Uncorked with my best friend Keri and we absolutely loved it. She still talks about our beautiful day at the Nations Most Beautiful Beach, sipping wine and eating food from multiple vendors. It was the perfect FL November day.

The date for Clearwater Beach Uncorked has been moved from fall to late winter and will take place February 8 and 9, 2014, from 1:00 p.m. to 5:00 p.m., beachside in front of Hyatt Regency Clearwater Beach Resort and Spa. The new event date will be the perfect timing for a pre-Valentine’s Day beach weekend filled. The Grand Tasting Village will include delicious samplings from the area’s top restaurants, wine from more than 100 wineries and an exciting array of micro-brews and craft beers.

From the Press Release: 
Guests will also have the opportunity to experience the Uncorked Spirits Beach Club, capturing a breathtaking view of Clearwater Beach. This year a decadent dessert tent will showcase Bubbles on the Beach, featuring bubbles, sweets, pastries and all things rich and gooey just in time for Valentine’s Day. Clearwater Beach Uncorked will be a weekend-long epicurean experience allowing guests to explore the relaxed and delicious facets of Clearwater Beach.

Guests will have the option of purchasing general admission tickets for $85 or opt for a premium VIP experience, available on Saturday, for $125. VIP access will grant epicureans and influencers an exceptional VIP area with exclusive restaurants and reserve wines, single malt whiskeys and rare scotches. They will also receive an extravagant Clearwater Beach Uncorked swag bag with the latest in food, fashion and beauty. Tickets are currently on sale at www.clearwaterbeachuncorked.com.

Clearwater Beach Uncorked will donate a portion of the proceeds from ticket sales to the University of South Florida Sarasota-Manatee College of Hospitality and Technology Leadership.Click here for more details and to purchase your tickets. Hope to see you there!

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Staycation at Hyatt Regency Clearwater Beach makes for a perfect girls weekend

Beautiful crystal clear water, brilliant white soft sand, stellar sunsets, private cabanas and poolside drinks.....sounds like a perfect vacation to me. One I would travel into international waters for. Yet on a very lucky Saturday, I found all of this less than 30 minutes from home at the Hyatt Regency, Clearwater.

Photo from Hyatt Regency Clearwater

My best friend Keri came into town and we decided to take a quick trip over to the #1 Beach in America, voted by USA Today. We were fortunate to get a private poolside cabana at the Hyatt Regency, Clearwater. After being welcomed with a glass of champagne, we headed to our cabana. Check out the video below for a tour.

To say we were speechless is an understatement. We were both expecting a few chairs in a private area. By no means did either of us expect to find ourselves in a standard sized hotel room with air condition, personal service, private bathroom, TV and a couch plus sitting area. The private veranda was adjacent to the pool and had views of the ocean when you were standing. This would be perfect for a bacherlorette/bachelor party or for those with kids. Prices vary on the date and size of the room, but you do not have to be a guest at the hotel to book a cabana.

We found ourselves quite thirsty after laying out for a little while. Although Keri is following the Paleo diet, she decided to make this a cheat meal and order a giant drink.

O.K. - her drink wasn't that large, but we did order two cocktails from SWIM bar and grill, the pool bar and restaurant located on the 8th floor of the Hyatt Regency Clearwater. Any restaurant who offers a 10 page menu, 8 pages consisting of drinks, is a friend of ours. Keri ordered sangria while I ordered a Strawberry Basil Refresher with Cruzan Strawberry Rum, muddled basil and strawberries. This is literally my new "pool drink". Swim offers quite a few cocktails in take home glasses including a coconut monkey or a 45oz “Mega-Rita” Bowl

We relaxed with our poolside drinks and enjoyed the scenery of Clearwater Beach from our beach chairs. Since the pool at Hyatt Clearwater is located on the 8th Floor, you get amazing panoramic views of this spectacular Beach. If you are here at at sunset, you will find yourself with some of the best views around town.

When it came time for lunch, we went with our servers suggestion and ordered the hand blended guacamole. It had amazing flavor and reminded us both of tableside guacamole we had on our last trip to the Bahamas.

hand blended guacamole

I couldn't resist from ordering Grouper Nuggets with Chipotle cocktail sauce. Grouper nuggets (or grouper bites) is a weakness of mine. They were lightly battered and fried. Perfectly crispy little nuggets of white fish. Sorry about your diet Keri....I guess I am a paleo buster.

For Keri's lunch, she ordered the blackened jerk seasoned chicken ceaser salad. I am personally very selective over ceaser salads and this one got the approval from both of us.

I opted for the Chicken, Grilled Watermelon & Arugula Wrap with cilantro mojo. I usually find wraps lacking flavor but that was not the case here. The grilled watermelon may be my new favorite thing. I am not a fan of raw tomatoes and the grilled watermelon is a perfect substitution. The wrap was served with evil homemade chips, which I ate too many of. 

After devouring our lunches, we headed off to the beach, rented two chairs and an umbrella and took a long walk down the soft white sand of Clearwater. At this point in the day, the beach was very busy. I am from Daytona Beach and even during our busiest time of year, I have never seen so many people on the beach. I was looking forward to going back to the 8th floor where it was not crowded and I could still look at the beach.

The clouds started rolling in and we decided to head back up to our cabana. Not before ordering one last drink. Keri ordered a Miami Vice which is 1/2 pina colada and 1/2 strawberry daiquiri while I ordered a traditional strawberry daiquiri. We took advantage of the private veranda with drinks in hand and people watched for the remainder of the day.

SWIM Bar and Grill is open to the public for lunch and dinner. They have daily specials and is the perfect location for watching the famous Clearwater Sunset. The service was incredible. Everyone was super friendly and I can see why this is a top rated hotel in Clearwater.

Here are the current drink specials found at SWIM!

Monday's: Laid Back Mondays, two for one domestic beer

Tuesday's: Tropical Tuesday, bartenders coice to create their favorite tropical drink of the day, $7

Wednesday's: Ales in a Pail Wednesday - Create your own bucket of beer

Thursday's: Cruisin Thursday - $1 off Cruzan Rum Cocktails (try the strawberry basil!)

Friday's: Un(wine) Friday - $1 off wines by the glass and live music from 2pm-6pm

Saturday's: Sangria Saturday - Housemade Sangria for $5 and steel pan music from 2pm-6pm

Sunday's: Sunday "Bloody" Sunday - $1 off Bloody Marys

Everyday: The half hour before sunset and the half hour after sunset - two for one, classic margaritas, sangria and draft beers.

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SHOR American Seafood Grill at Hyatt Regency Clearwater

Happy Friday! Are you looking for a magical dining experience that is delicious, waterfront and comes with a spectacular sunset? You will find all of that at Hyatt Regency Clearwaters restaurant SHOR American Seafood Grill.

Photo rights of Hyatt Regency Clearwater

Gabe and I were invited to dine at SHOR this past week and I have to start this off by stating that this was one of the best meals we have had - hands down. Everything from the ambiance, execution and presentation was complete perfection. Chef Cary Roy and his team prepared an amazing dinner. We will surely be back to visit again and I know where to send my family to stay next time they are visiting.

Pretzel Bread

The entire staff was polite and accommodating. We learned that the Chef would bring out an appetizer trio, showcasing three of his most popular dishes. Prior to the trio arriving, we were presented with a pretzel bread loaf with mustard and butter with sea salt. We had to refrain from eating the entire loaf.

Appetizer Trio

As soon as I saw the presentation for the appetizer trio, I knew we were going to be in for a real treat. From left to right - SHORs award winning American Blue Crab Cake with corn puree, arugula, smoked red pepper coulis. Ybor Gold Beer Braised Short Rib with creamy celery root slaw, fried shallots. Fried Calamari with lemon, jalapeno cocktail sauce. All three appetizers were delicious and we didn't leave a trace of the three on our plate. My favorite of the three was the crab cake, while Gabe's favorite of the three was the short rib.

Tomato Soup

Up next was a cup of Key West Shrimp & Tomato Soup with shaved fennel. I could smell the fennel the second the soup was placed on the table. With each bite, the soup was even more delicious. It was very earthy with a hint of heat.

Postcard Views

Around the time we finished our soup, it was time for the sunset. It truly felt like like we were watching a live post card. It is no wonder to me that Clearwater was voted Americas #1 beach (I was born and raised at the Worlds most famous beach).

It came time to select our dishes. Everyone we spoke with had the same three suggestions - Lobster Mac Cheese, House Made Lobster Ravioli or the Blackened NY Striploin & Pasta. I knew without question that I was going to order the Lobster Mac and Cheese while Gabe struggled between the Lobster Ravioli and the Blackened NY Striploin.

Lobster Ravioli

Inside the Lobster Ravioli

Gabe chose the Steak but the extremely accommodating team at SHOR brought us out a sampling of the Lobster Ravioli. This was unlike any ravioli I have ever had. Instead of pasta, Chef uses wontons, allowing you to truly get the texture and taste of the Ravioli. The pillows were stuffed full of lobster and it was accompanied by a vermouth cream. It was absolutely delicious. By far the best lobster ravioli either of us have tried. We would both order this dish.

Onto Gabe's steak - a Blackened NY Striploin & Pasta with orecchiette pasta, sweet cherry tomatoes, local "bleu sunshine" cream and a balsamic drizzle. The steak was cooked to perfection and was very tender. It practically melted in your mouth. I am not a huge fan of bleu cheese but it really shined in this dish.

I saved the best entree for last. Lobster Mac 'Cheese, Maine lobster, oven dried tomatoes, organic baby spinach, white cheddar cheese sauce, topped with a Maine lobster tail. Every bite made my eyes cross. It was stunning and delicious. Plus it's large enough for leftovers, making a delicious lunch today! I told Chef Cary that my #1 favorite meal ever was an authentic Maine Lobster Roll in Maine at a Ice Cream shoppe named Tubby's. I still dream about that sandwich two years later (and am hoping we have a family reunion this year so I can get my fix). SHOR's Lobster Mac 'Cheese is the second best thing I have ever ate. This is not an exaggeration and I will stand by my word on this. Go to Clearwater ASAP and order this dish..

Now that I cannot possibly eat anymore food, out came a dessert trio. Thankfully Chef Cary knew how full we were and gave us bite sized portions of three desserts. I was so busy talking about Lobster Rolls with the Chef that I forgot to take a photo of the dessert before I put my fork in it. From left to right, Flourless Chocolate Cake with strawberry foam, Pineapple Upside Down Cake with coconut gelato, Blackberry Cheesecake with spiked blackberry coulis. Of the three, I loved the Blackberry Cheesecake most - it was the most authentic NY Cheesecake I have had outside of NYC.

One would probably ask - if I wasn't writing a review for SHOR, would I still have the same dining experience. I would say yes. I have had the gracious opportunity to work with many restaurants over the past year and this experience stood out.



Disclosure: I was provided with a free meal in exchange for my honest opinion. As always, all thoughts and opinions are my own.

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