Pictured: The grilled kofta presented by 1592, made with pita bread, tahini, pickled shallots, micro cialntro and pickled jalapenos. Photo by Wes Roberts.

Now in its 19th year, Forks & Corks is a multi-day food and wine festival produced by the Sarasota-Manatee Originals. Over the course of several days, participants can enjoy curated winemaker dinners at local restaurants, immersive tasting experiences in local retail shops, educational seminars and more. But the crown jewel of this annual event is the Grand Tasting, and on Sunday, January 25, food and wine enthusiasts gathered in the courtyard at The John & Mable Ringling Museum of Art to enjoy one of Florida’s most celebrated culinary events.

Over forty member restaurants from the Sarasota-Manatee Originals were on-site, presenting some of their signature dishes to hungry guests. It was impossible to sample everything, but a valiant effort was made. Riverhouse Waterside Restaurant presented a refreshing bite with their seared ahi. The tuna was so tender it was almost buttery, and it was accompanied by a tangy citrus slaw that offered a nice textural contrast. A wasabi drizzle added just the right amount of heat.

Pop’s Sunset Grill had two different dishes for diners to try. The rum-glazed pineapple shrimp bowl with coconut rice was bright and flavorful, but their true standout was the lobster encrusted filet. A tender, juicy bite of steak was topped with lobster, a sherry cream sauce and panko bread crumbs. The sherry cream sauce wasn’t overly rich, and the panko added a beautiful, buttery texture.

The highlight of the day was the chicken satay from Drunken Poet Cafe. A succulent morsel of grilled, marinated chicken was coated in a silky peanut sauce that somehow felt light despite its astonishingly layered flavor profile. This was perched on a lightly-pickled cucumber slice that was bright and refreshing in the midday heat. This was one of the few dishes that could be eaten in just one bite, something that was appreciated after sampling several (perhaps overly) generous portions of rich foods.

Another standout was the Tuna Nikkei representing both the Jack Dusty and Rufa restaurants at The Ritz-Carlton Sarasota. A perfectly crisp blue corn tortilla chip was topped with green radish, avocado mousse, coriander blooms and tamarind ponzu. A dollop of mango gel underneath was a sweet and refreshing surprise. It was easily the most beautifully-composed dish of the day, and exactly the kind of inventive and elevated dish you'd expect from the culinary team at the Ritz.

Pictured: The grilled kofta presented by 1592, made with pita bread, tahini, pickled shallots, micro cialntro and pickled jalapenos. Photo by Wes Roberts.