The Pig, The Egg, & The Keg
On July 26, 2012 we are excited to kick off the first of many chefs collaborative events here at Indigenous. Chef Steve Phelps and Chef Eric Bein of Station 400 are hosting an evening to mingle with local chefs, industry personnel, and guests. Festivities begin at 9pm. It's like breakfast meets dinner with small bites of pork and egg influenced preparations. Oh - and Cigar City beer too! Pre sale tickets are now available through Indigenous for $25 per person. Purchase your tickets soon, we are limiting this event to 75pl. - 941-706-4740.
Florida mango season has arrived, blueberries are still going strong and we have taken advantage of them both in Chef Steve's new summer dessert menu. He has even created a dessert with toasted marshmallow ice cream and a chocolate graham cracker brownie that will take you back to your childhood!! As well as inspired ice creams and seasonal sorbets. We look forward to having you soon as our guest to try them all!
Florida French Toast - cinnamon brioche croutons, mango, banana, vanilla custard, rum soaked dates, coconut shavings
Lemon Thyme Pound Cake - lavender blueberry compote, brown sugar whipped mascarpone
The Brownie - toasted marshmallow ice cream, graham cracker dark chocolate brownie, Belgian chocolate sauce
It's been great listening to all the positive feedback from guests who attended The 100 Mile Dinner on Monday, March 26th. We would like to thank Edible Sarasota and all of our guests for a truly memorable evening. We at Indigenous love to educate our guests, and these dinner events are perfect way of doing so. We are thinking 200 Miler Dinner next...
Join us on Monday, March 26, 2012 for a unique dining experience in conjunction with Edible Sarasota Magazine. The 100 Mile Dinner will feature Chef Steve Phelps and his six course menu using items foraged, gathered, or sorced within 100 miles of Sarasota. The dinner will be paired with libations that are equally sourced or have a direct link to the area. Seating is limited to 50 guests. Price is $100 per person + tax and gratuity. Call 941.706.4740 for reservations.
Seasons change and so do we here at Indigenous. We are rolling out our updated menu this Saturday! Here is a sneak peak at one of our new desserts, Buttermilk Panna Cotta with Strawberries three ways. Oatmeal Crisp and Mint Syrup.
Chef Steve has taken advantage of the peak strawberry and citrus season and put together some unforgetable creations on our new menu. The new menu will be posted to our website this weekend as well as more photos to entice you. Check back soon.
So the saying goes. What could make your friends and family more jolly than enjoying a great evening at Indigenous? By dining with us you are also helping support local farmers, fisherman, and other businesses.
Indigenous gift cards are the perfect gift this holiday season and are available at any price point starting at $20. They are available for purchase Monday through Saturday. Stop by and pick yours up today. Happy Holidays!
The Holidays are here already. We have great news if you are planning a last minute party for your friends, family, or business. The Indigenous bar is a perfect place for parties up to 22 people and can be exclusively yours for a small fee. We have outdoor space where we can accomodate you as well. There are plenty of dates still available. Please call to inquire. 941.706.4740. Happy Holidays!
Wow, it has been two months since we opened the restaurant and everything has been going so well! Even with the cooler nights outside we have been booked every weekend night since the opening. Response is amazing towards the ambiance, food, service etc., but the big standout is that people are going absolutely bonkers over the Wild Mushroom Bisque. This creamy, earthy bowl of love is a unique blend of dried porcini’s, fresh shiitakes and cremini’s with brown butter rye croutons and truffle oil. Some guests say they could eat it everyday for breakfast, lunch and dinner, and even one guest claims she could “bathe’ in this soup for therapy……well ok…its damn good. Going through approximately 6 cases of each type of mushroom a week, this soup is in constant production daily! Looks like we will be keeping this one on the menu through the winter as we prepare to make the seasonal menu change from late summer/fall to winter for the season……….yummers!