At the Hyatt Regency Sarasota’s Currents restaurant, chef Leo Gianulis combines his mother’s recipe for garlic potato spread (skordalia, traditionally eaten with salted cod) and the roasted beet salad of his California upbringing for a delicious first course that uses local farm-fresh ingredients. The garlic in the dish is intense, but the sweetness of roasted beets and mint-infused lemon emulsion—and a hint of orange—balance every golden bite.
Currents, 1000 Boulevard of the Arts, Sarasota. (941) 363-2615. Learn more dining news at chef Judi Gallagher’s “Foodie’s Notebook” blog at sarasotamagazine.com.