James Baselici of the Oasis After Dark.
Since relocating from New Jersey to Sarasota a few years ago and landing the role of executive chef at Louies Modern, James “Jimmy” Baselici has moved onto a new culinary venture: The Oasis After Dark (3542 S. Osprey Ave., Sarasota. 957-1214; theoasiscafe.net). Baselici, who grew up in the restaurant industry with his family and studied at the Institute of Culinary Education in New York, has also worked locally as the chef de cuisine for Portofino at the Resort at Longboat Key Club.
Q: Tell me about your new culinary undertaking.
A: It’s called the Oasis After Dark. This is a collaborative effort between the owners of the Oasis Café and myself. It will begin on January 27, five nights a week from Tuesday to Saturday, starting at 5 p.m. It can be described as a long-standing “pop-up” dinner concept that we hope to grow into its own business and a possible separate location in the near future. The vision is a chef-driven, small plate concept that supports local businesses, growers and suppliers. We will feature local craft beer, wine and have a constantly evolving menu that is ingredient-driven. Basically, I cook, you eat and it’s as simple as that. More tastes than plates.
Q: How did you decide to make the Oasis After Dark a reality?
A: My decision to do this really came from a conversation I had with Jim Palermo. He asked if I would be interested in doing something at night since he only does breakfast and lunch. He basically has given me carte blanche to put food out from my heart and two hands. I am an entrepreneur at heart. I can have the freedom to express my own food vision without a filter.
Q: How did your most recent experience at Louies prepare you for this endeavor?
A: I’m very thankful for my time at Louies Modern. I evolved from a virtual unknown to a James Beard Foundation-recognized chef. It was a blessing to be a part of such a well-received, highly visible venture early on; it really solidified me as a chef of great talent and work ethic in the Sarasota food community.
Q: What is your vision for the new venture?
A: We will start off by highlighting food that is recognizable, approachable and affordable. I will feature some home cooking, like my mother’s manicotti and chicken and dumplings. The menu will pay homage to the Oasis Café through dishes like the serving spoon ceviche, and the broken egg and toast. We will also be doing a farmers’ market special that will be foraged and cooked each day based on what I find.
Q: What do you eat at home when you’re not cooking for other people?
A: When I cook for myself, I like to eat food in its purist form without too many ingredients. Examples: perfect scrambled eggs on lightly toasted rye; pasta with pomodoro, picked basil and olive oil; and grilled fish tacos on handmade corn tortillas.
SERVING SPOON CEVICHE
Ingredients:
8 ounces Florida red snapper filet or similar variety, skinned
2 pieces lime, zest and juice
2 pieces orange, zest and juice
2 pieces green onion, thinly sliced
1 cloves garlic, minced or pasted
1 Serrano chili pepper (red or green), minced
1 tablespoon cilantro, chopped
1 tablespoon basil, chopped
2 ounces olive oil
1 teaspoon salt
1 teaspoon pepper, finely cracked
Method:
Thinly slice the red snapper on the bias, roughly ¼-inch thick, and place it in a non-reactive bowl or plastic container. Season with salt and pepper, zest and juice the fruit over the fish, and lightly toss. Add olive oil, garlic, chili pepper, onion and fresh herbs, and toss to incorporate. Cover with a lid or plastic wrap and place in the refrigerator. Allow the fish to sit in the marinade for four hours or until it turns opaque. Serve the ceviche cold in a bowl with fried corn tortilla chips or individual spoons.
