“We believe in the power of community,” says Hartz. Dance, music, and theatrical productions in Spanish with English subtitles is one important way to make CreArte accessible to the larger community.” Hartz adds that another vital part of CreArte’s strategic plan is to collaborate with other regional arts and educational organizations. Our goal is to expand our offerings to reach more native English speakers in ways that do not require an understanding of Spanish. “The Sarasota and Manatee communities have strongly supported us, confirming that our services and events are important to them.
This will be a fun-and delicious-way to start the conversation!” What’s on the horizon for fledgling organization? “CreArte has experienced tremendous growth in a few short years,” says Hartz. “Our hope is that by offering guests an authentic taste of Latin American culture, we will encourage them to explore more aspects of Latin American life. “CreArte’s mission is to be a channel for cultural exchange between Latinx/Hispanics and the community at large through the arts, education, and service,” says Carol Hartz, CreArte’s executive director. Local dancers Yajahira and Sebastian Galindo will represent Jalisco, Mexico through traditional dance, song and costume. To purchase tickets, visit Food for “A Taste of Latin America” will be provided by The Colombian Point (Colombian) Huanchaco Peruvian Grill (Peruvian) La Guadalupana (Dominican Caribbean) Mirnas Cuban Cuisine (Cuban) and La Brisa Tacos y Mariscos (Mexican). Event sponsors include Charles & Margery Barancik Foundation, Gulf Coast Community Foundation, Mi Lic Hispano Abogados de Accidentes, and an anonymous donor. A Taste of Latin America is October 13, 5:30-7:30 p.m., at CreArte Latino, 8251 15th Street East, Suite I, Sarasota. The evening includes a dance performance by local artists and Latin American cuisine. CreArte Latino Cultural Center Presents A Taste of Latin AmericaĬreArte Latino Cultural Center presents “A Taste of Latin America,” a fundraising event that celebrates the food and culture of Latin America. Pictured: The mole Caesar salad on the fall menu at Sage is a complex, earthy take on a classic. It’s so wonderfully Sage, and as my wife, Janet, so succinctly put it, “This meal made me happy.” A comfy flannel shirt over a pair of breaker shorts and boat shoes. In this case, it’s hearty, vegetal, and yet, because it’s Florida, there’s still a lightness to it. When it comes to seasonal menus, diners want chefs like Covelli who take risks, who build a journey centered around a particular theme. In a bold dish like this, the carrots could get lost as an afterthought, but they held their own, thanks largely to the Szechuan peppercorn that pulls them forward. The short ribs are topped with a demi glace of the braising liquid and they sit atop the sunchoke puree, which carried just a hint of nutmeg with it. My main course was a braised, triple bone-in bison short rib with sunchoke puree, Szechuan carrots and roasted mushrooms. Like the overture of a great musical, our appetizers and cocktails set the tone for the fall flavor explosion that continued. Bar manager Clio Padilla-Flores has somehow made a cold cocktail feel like a warm toddy sipped in front of a smoldering fire.
There’s a bit of theater, too, as our server torched a cocktail smoker at the table to infuse it with a smack of campfire. Into the Wild is a Bear Face Canadian whiskey drink with Angostura bitters, a cacao nib-infused sweet vermouth and hints of maple. Sage is synonymous with craft cocktails, and we took advantage. It was so good, and the natural sweetness of the apples burst through so wonderfully and melded so easily with the flaky tart crust that I felt like I was doing something wrong and eating dessert before my meal. We also tried the seasonal apple and capicola tartlet with a tarragon foam. The mole, packed with 30 ingredients, was rich, yet subtle enough to simply complement the dish rather than steal the spotlight. The dark mole Caesar salad with cacao-parmesan tuile was a lovely surprise. Chef Christopher Covelli has created an altar at which to worship the potential of root vegetables, slow-cooked and braised meats, and all those beautiful spices (looking at you, cardamom, cloves, nutmeg, rosemary and … ugh, pumpkin). What I love most about fall, of course, are the flavors.
The break from the heat, the changing leaves (elsewhere, of course), and the revisiting of your fall fashion favorites all conspire to create a certain nostalgia. The Fall Menu at Sage is a Seasonal Celebration Kevin is back from its late-summer hiatus, the new fall menu is here, and my advice is this: make your reservation now because you’re going to want to repeat the experience.
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