Take Savor Sarasota Home with You

Fins at Sharky’s

Chef Josue Torres’ Puerto Rican heritage and upbringing have flavored his cooking since he was a young boy in his mother’s kitchen. As a culinary school student and in the decades since, he continues to honor his roots, crafting dishes that tell the stories and culture of his homeland. He says the best aspect of his chosen career is watching his customers delight in the food he has lovingly made.

Seafood Paella

Ingredients:

2 large shrimp (U-8/12)

2 oz. baby bay scallops

3 oz. mahi or corvina

6 black mussels

1 oz. English sweet peas

1 oz. sweet drops red peppers

6 oz. saffron rice

3 oz. lobster stock

2 oz. chimichurri

Pinch kosher salt

Instructions:

In a hot sauté pan, cook the marinated seafood in chimichurri. Add the saffron rice and lobster stock. Let it evaporate, but not to the point of dryness. Garnish with peas and sweet drops.

Lefty’s Oyster & Seafood Bar

A veteran of the Sarasota dining scene, Chef Raul Alberto Rodriguez has extensive experience working in the kitchens of Sarasota’s fine restaurants. Now executive chef at Lefty’s Oyster & Seafood Bar, Chef Raul brings his strong work ethic, calm demeanor and creativity – especially when it comes to sauces – to one of the city’s newest restaurants. He also has a passion for fresh ingredients obtained from partnerships with local farmers and fishmongers. 

Lefty's Fresh Seafood Ceviche

Chef Raul's mantra is “It must be fresh!” This is Lefty’s freshest catch marinated in citrus juice and cilantro!

Ingredients:

1 ½ pound of the freshest Gulf grouper or mahi available, cut into small pieces

1 small red pepper, diced

1 small yellow pepper, diced

½ red onion, diced

½ cup fresh cilantro

13 ripe limes

Two oranges

Salt and pepper to taste

Instructions:

Marinate the onions, peppers and citrus with fish. Toss in the cilantro. Refrigerate; the citrus marinade will 'ceviche cure' the fish as the flavors are absorbed.

Serve with mucho amor!

Libby’s Neighborhood Brasserie

Chef Giovanni Guli has a reputation for cleverly blending traditional cooking methods and contemporary flavors. So far in his decade-long career, he has worked under Michelin-star chef Bryce Bonsack and Chef Chris Ponte at numerous renowned restaurants in Tampa, has earned his own awards, including “culinarian of the quarter,” and maintained a commitment to farm-to-table cooking. In addition to his head chef position at Libby’s, Chef Giovanni also teaches cooking classes and workshops and serves as a private chef.

Shrimp Fritti

Ingredients:

5 shrimp (tail on, deveined)

1 cup flour

Oil for frying 

2 eggs

Soda water

1 cup white wine

½ cup heavy cream

2 sticks of butter

Lemon (for zest)

Speck ham

Instructions:

Mix together flour, eggs and soda water to create a tempura batter. Make sure the batter is free of lumps before moving on to the next step.

Holding the shrimp by the tail, dip into the tempura batter.

Fry the shrimp for 1 minute and 30 seconds (should be light golden brown). Set aside.

To a pan, add white wine and reduce by half. Add heavy cream and butter to the wine reduction to complete a "lemon butter sauce."

Place shrimp around a plate and drizzle with lemon butter sauce. Top shrimp with speck ham, zest lemon over the dish, and enjoy.

Rufa

A Port Charlotte native, Chef Joe Bennett originally intended to pursue a football career. When a knee injury sidelined him for good, he discovered a new love – hospitality and, specifically, cooking. Chef Joe was fortunate to be mentored by a French chef at his first culinary job and has since worked at The Capital Grille and Connors Steak & Seafood, where he perfected upscale American cuisine. He joined the Ritz-Carlton, Sarasota team in October 2024 as a specialty chef for both Rufa and Jack Dusty Coastal Cuisine and Crafted Cocktails.

Al Pastor Chicken Marinade (used for Rufa’s Al Pastor Chicken Skewers)

Ingredients:

2 whole tomatoes

1 onion

1 red pepper

4-5 garlic cloves

1 bunch of cilantro

3 Tbsp. achiote paste

2 cups pineapple juice

3 Tbsp. sazόn

2 Tbsp. ancho chili

Instructions:

Place the tomatoes, peppers, onions and garlic on a baking tray and roast in oven. Remove once the items have gained color and start to caramelize. Add all items to blender and blend until you have a smooth consistency. Add salt and pepper to taste. Allow chicken to marinate for at least four hours before grilling.

Tripletail Seafood and Spirits

Throughout his 18-year culinary career, Chef Cesareo Cardenas has stayed true to his dedication to using local, high-quality ingredients and melding traditional flavors and modern presentations. He’s particularly adept at transforming seafood into unique dishes, such as his Seafood Pasta with Tuscan Cream Sauce.

Seafood Pasta

Ingredients:

8 oz. cooked linguine

7 grilled jumbo shrimp

2 oz. lump lobster meat

2 oz. lump crab meat

Tuscan Cream Sauce

Tuscan Cream Sauce

Ingredients:

Half & half

Heavy cream

Sundried tomatoes

Granulated garlic

Ground pepper

Italian seasoning

Chicken base

Grated parmesan cheese

Spinach

Tzeva

Executive Chef Ken Shiro Lumpkin brings a multicultural perspective to his culinary career. Born to a Japanese mother and a naval officer, Chef Ken grew up steeped in Japanese cooking traditions. He began his career working under French chefs, spent time cooking in Jamaica and Japan, opened several Japanese restaurants in the United States, and lived in the oystering town of Apalachicola, Florida, before settling in Sarasota. Here, he launched Kojo, a Japanese fusion restaurant, before becoming the executive chef at Tzeva.

Black Sesame Brûlée

Ingredients:

2 Tbsp. black sesame

2 Tbsp. honey

5 yolks of large eggs

½ cup sugar

2 cups 40% heavy cream

1 tsp. vanilla extract

2 cups hot water

Equipment:

Shallow 5.5-in./6-fl. oz. ramekin

9-in. square cake pan (for water bath)

Kitchen torch

Spice grinder

Handheld stick blender

Whisk

Instructions:

Preheat your oven to 325 degrees F.

Toast the black sesame seeds for about 20 seconds. Let cool and grind in the spice mill. Use a pulsing technique until it is a powder. Mix the honey and the sesame seed powder in a bowl until a thick paste forms. You may have to use a handheld stick blender. Set to the side.

Separate your eggs. Keep your whites for other uses (omelets, meringue, etc.). Put the egg yolks in a medium-sized bowl. Set to the side.

Add together the black sesame paste and cream in a medium saucepan on medium-low heat. Whisk the paste and the cream together. Be mindful of not overheating the cream. Once you see steam, turn off the heat.

Lower the temp of the oven to 250 degrees F.

Break up the egg yolks with your whisk. Add the sugar and continue to whisk until the sugar is melted and the mixture is smooth. Slowly drizzle ¼ cup of the cream mixture into the egg mixture while constantly whisking the two mixtures together. This is tempering the eggs. Continue with this process until you have mixed about half of the two mixtures incorporated. At this point, you can pour the remaining cream mixture into the egg mixture while continuously whisking. Whisk until smooth. Add vanilla extract and mix well.

Ladle the mixture into the ramekins and place the filled ramekins in the cake pan. Pour the hot water into the cake pan around the ramekins, being careful not to get any water into the crème brûlée. Make sure the water level is at least halfway up the ramekin. Carefully place the cake pan with the brûlées in the 250-degree oven. Make sure not to spill any water into the brûlée.

Bake for 30-40 minutes. Brûlées are done when they are firm but jiggly. 

You can serve as is or sprinkle a thin layer of sugar (turbinado works best) on the top of the brûlée and torch the sugar until it is caramelized. Be sure not to over-torch.