- November 24, 2024
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Rob and Jodi Caragiullo enjoy the octopus appetizer from The Crab+Fin at the Art of Food Festival.
Raj Sutton prepares escargot stuffed mushrooms dressed with chimichurri from Starlite Room.
Mart Solu and Jill Berg Solu.
Shrimp ceviche from Selva Grill.
Sam Ray, Toulouse Kellam, Pam Kantor and Carlos Vicente.
Rebecca McCafferty and Eddie Kirsch.
Beth Manley and Bill Boumann.
MADE Executive Chef Mark Woodruff prepares the entrée for the Art of Food Festival.
Ashley Giasone and Lynn Bates.
Joan Evans, Gloria Lundy and Mart Solu enjoy the appetizer from Jack Dusty.
Clasico chef Guillaume Dupont prepares 500 plates for dessert.
Caragiulo’s was inspired by the Sarasota Ballet with Italian cheesecake lollipops made to look like ballet slippers.
Café Americano served pink panna cotta with fresh strawberry for dessert.
Erin Duggan, Kendra Gemma and Amy Kenyon.
The Crab+Fin served up Portuguese cork-braised octopus with preserved lemon caper vinaigrette and oven-dried local tomatoes.
Greg Chestnut tries the entrée from State
The Crab+Fin served up Portuguese cork-braised octopus with preserved lemon caper vinaigrette and oven-dried local tomatoes.
All dishes served at the Art of Food Festival were inspired by the Sarasota arts scene.
State Street Eating House Executive Chef, Christian Hershman stirs the creamy polenta that was served with the entrée.
