Often referred to as Florida's culture coast, Sarasota hosts several film festivals each year. But the biggest and best is the weeklong Sarasota Film Festival, which showcases dozens of films and their creators. Night of 1,000 Stars, the film festival's kickoff event, drew independent filmmakers, fans, and lots of well-dressed socialites to Michael's on East, one of Sarasota's most popular restaurants.
Phil Mancini, co-owner of Michael's on East, was approached by Jody Kielbasa, the executive director of the Sarasota Film Festival, to underwrite the opening gala. Mancini planned and catered the event. The lavish buffet included oysters, lamb chops, carved beef, sushi, and a huge shell filled with giant shrimp, all set out on a variety of round and long banquet tables. Mancini hired the band, Private Stock, which played great dance music that got just about all the guests onto the dance floor. A martini and cosmo bar, sponsored by Ketel One, featured two oversize Ketel One bottles made of sculpted ice. The ice bottles served another purpose—bartenders mixed the drinks and then poured them into the top of the ice bottle, sending the liquid coursing through a zigzagging ice tunnel until it flowed into a waiting glass.
Rows of small candles in bowls sat atop tall, black-fabric-covered tables in the dimly lit room. The more than 500 guests nibbled their food before they went off to dance and squeeze through the crowd toward the patio, where they could mingle in the open air under the stars.
—Connie Goldstein
Phil Mancini, co-owner of Michael's on East, was approached by Jody Kielbasa, the executive director of the Sarasota Film Festival, to underwrite the opening gala. Mancini planned and catered the event. The lavish buffet included oysters, lamb chops, carved beef, sushi, and a huge shell filled with giant shrimp, all set out on a variety of round and long banquet tables. Mancini hired the band, Private Stock, which played great dance music that got just about all the guests onto the dance floor. A martini and cosmo bar, sponsored by Ketel One, featured two oversize Ketel One bottles made of sculpted ice. The ice bottles served another purpose—bartenders mixed the drinks and then poured them into the top of the ice bottle, sending the liquid coursing through a zigzagging ice tunnel until it flowed into a waiting glass.
Rows of small candles in bowls sat atop tall, black-fabric-covered tables in the dimly lit room. The more than 500 guests nibbled their food before they went off to dance and squeeze through the crowd toward the patio, where they could mingle in the open air under the stars.
—Connie Goldstein