Photo by QUENTIN ROUX

Chef Peter Marek, left, talks layout with one of the organizers of the Taste of Marco event, Dale Rod, in blue shirt.

Photo by QUENTIN ROUX

Staff

Chef Peter Marek, left, talks layout with one of the organizers of the Taste of Marco event, Dale Rod, in blue shirt.

Photo by QUENTIN ROUX

Staff

Elaina LaGrotta fills in a menu list at the meeting. She is with LaGrotta's Restaurant & Catering.

Strategic planning can hardly be more pleasant when it’s all about seducing people’s taste buds.

That was the scenario over at the Bayview restaurant earlier this week when representatives of 20 Marco Island restaurants got together to, well, flesh out details of the upcoming Taste of Marco event.

The annual taste extravaganza will be held Sunday, April 27 at the Esplanade from 11 a.m. through 5 p.m., and organizers are expecting around 5,000 people during the day.

That translates to plenty of 3oz-sized portions to be prepared on-site by the participating restaurants — between 1,000 and 4,000 each.

Finding willing samplers shouldn’t be a problem, because apart from helping to boost the coffers of the Marco Island YMCA with a 50-50 split in sold tickets, the restaurants have the opportunity to show off their very best items.

Expect thus scrumptious offerings such as Austrian goulash with home made spaetzle from the House of Mozart, surf and turf sushi rolls from Crazy Flamingo, lobster grouper cakes from Cafe de Marco, Calamari and special “mini” burgers from Bayview, snails with a garlic cream sauce in a pastry basket from Marek’s Collier House Restaurant, and Chef Guy Verdi’s legendary rack of lamb portions.

Other participants are Nacho Mamas with quesadillas, Guy Harvey’s with Caribbean chicken, Chef’s Express with strawberry “not so” shortcake, Winn Dixie with fruit cups and brownies, Publix with deli items, Vergina with lobster ravioli, veal and beef cannelloni, Cold Stone Creamery with signature ice creams, Kurrent’s at Marriott with crab cakes, LaGrotta’s with grilled sausage, pepper and onions, the Hilton with lamb and a shrimp stir fry, and the Marco Island Firefighters with their legendary, spine-tingling chili.

Not available was the menu from Vandys 5 Brother’s Pizza parlor.

Chef Laura Owen, who is with Bayview, said the event is an opportunity for restaurants to showcase their actual menus, hence she has chosen scallops Newburg as well as the mini burgers.

She wouldn’t elaborate, but said the ingredients were only settled upon after about eight tastings she conducted with restaurant owners and staff.

Admission prices are $5 for adults with children under 12 free. Tickets are sold in $1 increments and food items range between $1 and $5.

Entertainment and games will be provided.

Parking, with trolley pick-up is available at the nearby Marco Lutheran Church, at the Marco Presbyterian Church on Elkcam Circle and at St. Mark’s Episcopal Church on Elkcam Circle.

First pick-up is 10:30 a.m. and the last ride out is at 5:30 p.m.

A post-event happy hour for participating restaurants is scheduled at Bayview.

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