Eat Local Guide :: Sarasota Edition

 

Javier’s: The Key to Peru

ABBY WEINGARTEN (Edible Sarasota — Summer 2012)

PHOTO BY CHAD SPENCER

At their 1¼-acre south Sarasota property, Javier and Mary Allen Arana nurture 75 fruit trees, harvest berries, and make organic compost.

Their bounty enriches the menu at Javier’s Restaurant and Wine Bar on Siesta Key, where local, organic ingredients are integral to the Peruvian-American fare.

“We’ve always been environmentalists. And I’ve always been into the earth, from the time I was a kid growing avocado pits in my window in Wisconsin,” says Mary, who has been in business with her husband for 25 years. “We’re subtly trying to promote that you can eat and live well without destroying the world with chemicals, through our own lifestyles and through our menu.”

Javier, who grew up in Lima, Peru, creates and tests recipes daily, about 90 percent of which are suitable for people with food allergies. All unusable scraps are gathered nightly and transferred to the home compost heap.

The Aranas purchase fair trade coffee and chocolate from Equal Exchange, bakery items from Sarasota’s Bavarian Bread, corvina from Peru, and wild salmon from Scotland. Other fish comes from area vendors like Maggie’s Seafood and Sammy’s Seafood, and much of the produce is from Global Organics.

View the complete article at Edible Sarasota

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