98 SCENE | JUNE 2017 on the town Real TALK SHERYL VIEIRA SHARES THOUGHTS ON THE COMMUNITY, GOOD DEEDS AND IMPORTANT THINGS, BIG AND SMALL. As our season starts to “wine” down, there seemed to be a consistent theme of savoring, sipping, swirling, tasting and toasting going on before our snow birds headed back to their homes up North for the summer season. Some of the toasting that took place was to honor, acknowledge and celebrate leaders in our community. One such event was the annual Community Video Archives Hall of Fame luncheon with Annette Scherman. Another was at the annual Image Awards for the Florida Public Relations Association, whose members are part of a powerful, dynamic group of public relations professionals, many of who work feverishly behind the scenes, never seeking praise and recognition as they work to make others look good as they raise awareness for important causes. Another glass was raised for the dynamic duo at Michael’s on East, who celebrated their 30th anniversary. So open a bottle of vino, find a comfortable place to settle into, and pour yourself a glass of wine as you sip this month’s Real Talk. LIBATIONS ON LEMON AT BANQUET ON THE BLOCK One of Florida’s Winefest’s most celebrated culinary events is its Banquet on the Block. Lemon Avenue is closed for this sassy, sophisticated wine dinner street party for 200 guests who sampled a stellar selection of wines, while others enjoyed Stoli vodka martinis before taking their seats at the longest dinner table in Sarasota. Participating chefs included Laszlo Bevardi who prepared the ������������������������������������������������������������������������������������������������������������������������������������������ tomato Provencal sauce. For the second course, Chef Christopher Covelli, the Founder of Culinary Creations & Entertainment, set his sights on a porcini and veal stuffed chicken roulade with a red wine demi-glaze. The only tower people could see while dining al fresco on Lemon Avenue was the California shrimp tower created by Chef Sam Ray of Tsunami Sushi & Hibachi Grill. The fourth course, from Executive Chef Alex Vasquez of Mattison’s Forty-One, consisted of �������������������������������������������������������������������������������������������������������������������������������������� ������������������������������������������������������������������������������������������������������������������������������������ ��������������������������������������������������������������������������������������������������������������������������������
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