Arts & Culture Magazine - November/December 2007 - (Page 63)

“The place is named after my grandfather’s favorite expression. He didn’t curse so he said, ‘Horse Feathers!’ a lot,” Bradley Gayheart says. them grilled with a green apple and sweet potato bread pudding, asparagus and a touch of smoked bacon. The grilled chicken is more like your Mama’s than what is served in most places. For one thing, the chicken is whole, with a crispy skin and a salt and pepper crust. “We serve it semi-boneless so it’s easier to eat, but I still think simple is better and this chicken is the best,” swoons Gayheart, as he all but licks his lips. The fish changes daily, depending on what is freshest. “Let’s see,” recalls Glenn, “I recently made a corvina, grilled with a miso glaze. And I’ve gotten maro, a Japanese line-caught sea bass that’s wonderful. I think I pan seared it and then put it in the oven to finish with a tomato-basil broth. I don’t remember the actual recipe but it was something like that.” Ah, an instinctive chef who fuses his phenomenal training with his creative expertise, upon the urge of his boss. How rare— and how well done! Brad adds, “We keep a few things steady on the menu so people who had something great one night can come back and order the same thing. But if we’re not serving it the way you had it before, we’ll be happy to cook it to order for you. You see veal on the menu but you want it Milanese? We’ll do it.” He continues, “We also have a Sharing Menu in our Grill Lounge (the restaurant section) because this seems to be the trend these days. People like to come in and share appetizer-size plates, although ours are a little larger than that.” “Our number one selling item on that menu is the ‘Deconstructed’ Crab Cake. But my favorites,” Bradley proudly says, “are the Maine Lobster Tail Tempura (with sliced avocado and sweet chili sauce) which tastes as good as it looks, and the House Made Mozzarella Napoleon”—a layered tower of Brad’s own fresh mozzarella and fried green tomatoes with fresh basil and a basil/ balsamic vinaigrette reduction. (Ask him how he makes the mozzarella—“it’s like pulling taffy,” he’ll tell you—and how many pairs of gloves he wears in the process.) There is a gourmet pizza menu (served Monday through Saturday) that offers gourmet toppings like duck confit, or artichokes and avocado, or even grilled tenderloin with onions and maytag bleu. Then, there is the Sunday brunch buffet that accompanies the sport of your choice while the aroma of grilled burgers and hot dogs wafts through the front door from the side walk where John Glenn has set up his grill. It’s just like home without the work. In fact, there is even take out so you can be at home without the work. But who would want to give up those flat-screen TV’s, the fun and the ambience of Horse Feathers? Horse Feathers is located at 1923 Ringling Boulevard in downtown Sarasota. Call 941.955.9179 or visit www.horsefeathersgrill.com for more information. arts and culture magazine : : 63 Maine Lobster Tail Tempura with sliced avocado and sweet chili sauce rant that used to live at the address where Horse Feathers now dwells), Lido Grill, the Founders Club, Hillview Grill and, up in Manchester, Connecticut, the great northern Italian and classic French restaurant called Cavey’s. So I’ve had a lot of training in different kinds of cooking from traditional French to Southern American,” says Chef John Glenn. But Glenn is capturing this rare and delicious opportunity to combine his imagination, training and more than two cents worth of invention from Gayheart. Like their take on pork chops. “White Marble Farms pork chops are the highest quality you can buy,” says Gayheart. Horse Feathers then stuffs them with goat cheese, dried cranberries, spinach and shiitake mushrooms, and serves http://www.horsefeathersgrill.com http://www.horsefeathersgrill.com

Table of Contents Feed for the Digital Edition of Arts & Culture Magazine - November/December 2007

Arts & Culture Magazine - November/December 2007 Contents Extra! Extra! Modern Times Gallery Interview - Jopseph Caulkins Exhibitions Dodi Reifenberg and Bradley Wester Profiles Center Stage Carnevale Horse Feathers Grill & Lounge Dancing on the Stage of Life Gallery Guide Calendar of Events

Arts & Culture Magazine - November/December 2007

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