Daily Loaf

I am still deciding whether to accuse McDonald’s of blatantly pandering to the green consumer or applaud them for one of their most recent initiatives to open what it bills as the “first green restaurant” in Cary, North Carolina on July 14th.  It has the potential to be industry changing, or also just another joke aimed at fat people.

Gizmodo reports McDonald’s says the facility will not only be built using all green construction materials, but will be complete with free-to-use charging stations for your electric vehicle.  That’s right, while you wash down those tasty, salty chunks of charred animal flesh and yummy, deadly fried potatoes with your favorite sugary beverage, you can help the environment by charging up your eco-friendly car simply by pulling up, plugging in, and pigging out.
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I tear the wrapper off a 3-Euro bottle of Cotes du Rhone with my teeth and push the cork inside with my guitar capo. It’s midnight here in Nice, and the fireworks are blazing out of a lighthouse in celebration of our American Independence Day. In the States it’s still the third, but this is as much a French holiday as American, I suppose. This is all besides the point, since my tale is actually set in Slovakia where I sampled delicious pig brains.

I say delicious with no twang of sarcasm. I ate them breakfast, lunch, and dinner for two days straight. Try them on a nice piece of rye bread with a side of tea. Mmmm! But In order to get them, you need to do some serious slaughterin’. Care to know more? Read the rest of this entry »

Tuesday, June 30: A Taste for Wine
Wine doesn’t have to bear a hefty price tag to please your palate. Sample a tasty selection of quality wines that only taste like a splurge. $10. 6 p.m., 241 Central Ave., St. Petersburg (727-895-1623)

Wednesday, July 1: CL Wine Club Happy Hour at Datz Deli
BBQ Wines. Need wine for July 4th? We got you covered. Try six, tasty, specially selected wines by the glass for only $6 each. Paired with complementary appetizers. Free. 7-9 p.m., Datz Deli, 2616 S MacDill Ave., Tampa (813-831-7000). RSVP here!

Wednesday, July 1: Cafe Dufrain
Summer Series Wine Tasting. Try a new variety of wines every Wednesday. Free. 6-7:30 p.m., 707 Harbour Post Dr., Tampa (813-275-9701)

Wednesday, July 1: ABC Fine Wine and Spirits
Sample more than 50 wine selections accompanied by appetizers and an outdoor cigar sampler. $10. 5:30-7:30 p.m., 3535 4th St. N., St. Petersburg (727-894-4875)

Wednesday, July 1: Publix Apron’s Cooking School
Basic Knife Skills. A menu designed to teach you slicing, dicing, julienne, and chiffonade knife techniques. Includes: gazpacho; miso glazed carrots; szechuan ratatouille; tomato salsa; warm vichyssoise. $50. 6 p.m., 7835 Gunn Highway, Tampa (813-926-4465)

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Every Monday through the end of August, Ben and Jerry’s Scoop Shops will be giving away a free sundae with the purchase of one (larger-than-life Vermonster Sundae not included). From the press release:

“Going out for summer ice cream sundaes has been an American tradition for decades,” said Walt Freese, Chief Euphoria Officer of Ben & Jerry’s. “During these tough economic times, we want to ensure that people can still afford simple indulgences as we continue our mission to spread joy for the belly and soul.”

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Thursday, June 25: Kuba Cigars
Summer Sizzler Wine Tasting. Cool off with a selection of whites (with a few reds thrown in for good measure), along with appetizers and prizes. Proceeds benefit the Tampa General Hospital Foundation. $10. 7-9 p.m., 243 E. Davis Blvd., Tampa (813-258-8191)

Thursday, June 25: Mise En Place
This monthly cocktail club features a networking hour followed by a brief presentation on a cocktail related topic. It’s not all idle chatter, though: patrons get to sample the featured drink paired with light appetizers by Chef Mary Blintz. In June, choose your own classy cocktail for the “Member’s Choice” selection. $35. 6-8 p.m., 442 W. Kennedy Blvd., Tampa (813-254-5373)

Thursday, June 25: Fine Wine and Spirits Warehouse
Try wines from around the world at this event that benefits the Abilities Foundation. Mike Kwasin of Fine Wine and Spirits invites the public into his home to taste more than 40 wines, including Chateau St. Michelle Canoe Ridge, Paul Hobbs, Louis Jadot and more. Light appetizers are also served. $25; $40 per couple. 6-8 p.m., 3613 S. Beach Dr., Tampa (813-8378941)

Friday, June 26: Publix Apron’s Cooking School
Small plates, big flavors. Explore the tantalizing world of tapas. The menu includes: ancho lime shrimp fritters with honey pepper jam; crab and shiitake spring rolls with daikon slaw and ponzu; curried duck samosas with persimmon chutney; chili rubbed steak skewers with cumin aioli; grilled eggplant roasted pepper rolls with ginger cream sauce; warm apple napoleon with vanilla bean custard. $40. 6:30 p.m., 7835 Gunn Highway, Tampa (813-926-4465) Read the rest of this entry »

With the increase of demand over organic food products in the last ten years, you would think that a wide range of these products would be easily accessible to most Americans, but this unfortunately is not the case yet. Many of the large companies are beginning to see the need for organic products and are beginning to expand their offerings in an effort to appease these needs. In the mean time, until organics are widely available at an affordable price, what are we to do? I am writing to offer some advice on purchasing healthy organic food in this region without breaking your budget.
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Monday, June 22: Various Restaurants in the Bay Area
Half-priced wine night at Z Grille, Wine Exchange, The Table, Cafe Ponte (with purchase of two entrees) and Fly Bar.

Tuesday, June 23: Datz Deli
Beer Club. Beer Geeks Mike McGhee and Sean Erwin lead this tasting of summer’s best brews. Folkie Rebekah Pulley provides live tunes. Free. 6 p.m., 2616 MacDill Ave., Tampa (813-831-7000)

Wednesday, June 24: The NoHo Bistro
Wine Wednesdays. Every week this summer, enjoy a relaxing end to each “hump day” with this tapas and wine tasting. Each Wednesday has a new theme, so don’t miss out on any of these palate-pleasing pairings. This week’s theme is “A Spanish Duel.” $15. 6-7 p.m., 1714 N. Armenia Ave., Tampa (813-514-0691)

Thursday, June 25: Mise En Place
This monthly cocktail club features a networking hour followed by a brief presentation on a cocktail related topic. It’s not all idle chatter, though: patrons get to sample the featured drink paired with light appetizers by Chef Mary Blintz. In June, choose your own classy cocktail for the “Member’s Choice” selection. $35. 6-8 p.m., 442 W. Kennedy Blvd., Tampa (813-254-5373)

Thursday, June 25: Fine Wine and Spirits Warehouse
Try wines from around the world at this event that benefits the Abilities Foundation. Mike Kwasin of Fine Wine and Spirits invites the public into his home to taste more than 40 wines, including Chateau St. Michelle Canoe Ridge, Paul Hobbs, Louis Jadot and more. Light appetizers are also served. $25; $40 per couple. 6-8 p.m., 3613 S. Beach Dr., Tampa (813-8378941)

Friday, June 26: Cafe Ponte
A summer wine tasting paired with a chef’s selection of hors d’oeuvres. Advance reservations are requested. $20. 5:30-7:30 p.m., 13505 Icot Blvd. #214, Clearwater (727-538-5768)

Saturday, June 27: Vino 100
Get Lucky Day. Wine-lovers draw five numbers from the lucky Vino 100 bag that correspond to five wine selections throughout the store to take home and savor. A complimentary wine tasting is held in conjunction with the drawing. $50. 1-7 p.m., 5056 4th Street N., St. Petersburg (727-522-8466)

Saturday, June 27: Publix Apron’s Cooking School

Summer Tomato Brunch. The ripe, juicy red “love fruit” is the star of this relaxing weekend brunch. The menu includes: eggs galatas; summer vegetable succotash with tomatillo green goddess dressing; tomato Creole waffle and blackened shrimp with savory whipped topping; and strawberry shortcake. $40. 10 a.m., 7835 Gunn Highway, Tampa (813-926-4465)

Thursday, July 2: Carrollwood Cultural Center
Wine guide Charles Visalli will cover the ins and outs of wine in this six week series of classes. This week — Tasting Wines from Around the World. $25. 6-7:30 p.m., 4537 Lowell Road, Tampa (813-664-1430)

Thursday, July 16: Carrollwood Cultural Center
Wine guide Charles Visalli will cover the ins and outs of wine in this six week series of classes. This week — Dessert Wines and Sweet Treats. $25. 6-7:30 p.m., 4537 Lowell Road, Tampa (813-664-1430)

Saturday, Aug. 8: Vino, Java and Jazz
This event at the Florida Aquarium will feature wine samplings, special dishes, desserts, coffee and jazz music. Proceeds from a silent auction will go toward the Tampa Bay Region of the Easter Seals Florida organization. $65 in advance, $80 at the door. 7-11 p.m., 701 Channelside Dr., Tampa (813-769-5915)

Sunday, Aug. 16: B-21 Fine Wine & Spirits
Celebrate selections of Pinot Noir and Chardonnay at the Best of Burgundy and Beyond tasting and Sale. $25 before Aug. 14, $30 at the door. 2-5 p.m., 43380 US Hwy 19 N., Tarpon Springs (727-937-5049)

There is only one place to get a New York hot dog. In New York.

This presents a serious problem because I don’t live in New York. The hot dogs from the stands on the street aren’t the only amazing thing, there is also Ray’s Pizza, NYC Bagels and amazing desserts from Roxy’s in Times Square.

So, when you live thousands of miles away from the food you love, what do you do? Simple, you transport it across the country in your luggage.

Crazy right? I think not.

On my last trip to NYC, I brought home on the plane with me a bagel from a bagel cart, a hot dog from a hot dog stand, dessert from Roxy, and a piece of pizza.

I couldn’t leave New York without it and for some reason it tasted even better when I got home… like I had access to a forbidden food. Read the rest of this entry »

If you have been paying attention to all of the ads and the commercials on Bravo, you’ll already know that the Top Chef series is back (and we’re hoping you’ve watched). This time, there’s a twist: 24 well-known, seasoned chefs go head-to-head and compete in challenges just like they’ve put the contestants from past seasons through, all to win money for their charity of choice.

Top Chef Masters is a bit different than the original show, though. Instead of sticking all 24 of the “masters” in an apartment and make them eat, sleep, booze, and live together, four of them at a time compete in an episode. I was thoroughly surprised when I saw this – they didn’t mention that in the previews, but I can understand why this was done. (Do you really think these chefs are going to give up the reins of their uber popular restaurants and two months of their lives just for a TV show? Though I would liked to have seen a Hosea-Leah hookup scenario between, say, Roy Yamaguchi and Cindy Pawlcyn.)
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We Americans love sandwiches. Forget the melting pot or the mixing bowl, nothing more epitomizes America’s indulgent appetite and desire for mobility than the sandwich. They are more than the sum of their parts. They are instantly recognizable and are infinitely variable.

Our most famous sandwiches have international roots. Hamburgers and hot dogs are from Germany. Italian-Americans perfected subs and Jews gave us corned beef on rye. Here in Tampa, we have the Cuban sandwich, and St. Pete Beach arguably gave tourists the non-ethnic grouper sandwich (if you can find grouper at all).

Our friends from Vietnam have a unique contribution for America’s vaunted sandwich canon: the banh mi.  For all the suffering the French caused in Indochina, the Vietnamese recognized the value of baguettes, pate, and mayonnaise.

Starting with a split baguette, a banh mi Read the rest of this entry »

Brian raves about Saigon Deli and the Top 50 Restaurants for the upcoming Food Issue. Taylor talks about her application for the Murphy Goode wine blogger position, chef changes at local restaurants and they review Zipang Sparkling Sake.

Listen up!

In general, I like St. Pete Times restaurant critic Laura Reiley. She’s rarely negative, has a bigger dining budget than me, and gets to jet off to Beard dinners in NY, but despite that I’ve found her to be a very nice person. Until now.

She just posted a tidbit on her blog called “I’m laughing at Creative Loafing lovers” where she calls out the numerous voters in our recent Tampa Bay’s Top 50 Restaurants reader recommendation poll. Here’s what she said:

I happened to take a gander at their Tampa Bay Top 50 Restaurants Reader Recommendation Results post (seeing as we’ve been running a reader poll of our own, it seemed only fair) and feel that Creative Loafing readers must be smoking something. Their top recommended restaurants? In order: Paci’s Pizza, The Floridian, Bin 27, Green Springs Bistro, Backfin Blue and Bamboozle. Huh. The top-most, super-special, gotta-try-it restaurant in the whole area is PACI’S PIZZA?

Maybe our readers are cool because they are smoking something, Laura, did you consider that?

Admittedly, I spent a few hours making fun of Paci’s ballot-stuffing efforts yesterday — which is why we only let you pot fiends pick 5 while I picked 45 –  but that was before I tried their pizza. Now? I’m kinda happy they won a spot in the Top 50. That pie is very, very good.

Stick it to Reiley by voting for the best of Tampa Bay’s Top 50 Restaurants, in five different categories, later today.

Wednesday, June 10: The NoHo Bistro
Wine Wednesdays. Every week this summer, enjoy a relaxing end to each “hump day” with this tapas and wine tasting. Each Wednesday has a new theme, so don’t miss out on any of these palate-pleasing pairings. This week’s theme is “A Tale of Two Chardonnays” and features oaked and unoaked varieties. $15. 6-7 p.m., 1714 N. Armenia Ave., Tampa (813-514-0691)

Thursday, June 11: Bellini Restaurant and Lounge
Giampaolo Tabarrini pairs his artisanal Italian wines with a delectable tasting menu specially created by Bellini’s chefs. The fourth-generation wine-maker presents several of his unique varietals, including Sagrantino, Montefalco Rosso, Bianco Adarmando and more. $65. 7 p.m., 487 Main St., Dunedin (727-733-5449)

Thursday, June 11: Publix Apron’s Cooking School
The Shoestring Gourmet. Learn delectable, family-pleasing dishes that won’t break the bank. The menu includes: marinated feta and tomato bruschetta; deviled chicken thighs with creamy orzo alfredo; grilled sirloin tri-tip steaks with balsamic pan sauce and crispy garlic grits; gingered pear gratin with homemade ice cream. $35. 6 p.m., 7835 Gunn Highway, Tampa (813-926-4465)

Friday, June 12: Vintage Wine Cellars
Going Green. Winemaker Mark Davidson leads this organic wine tasting that features his Australian value-blended wines along with three of his organic Tamburlaine bottlings. The experts at Vintage have also chosen six new organic wines to debut at the event, which also includes a cheese course. $10. 7-9 p.m., 3629 Henderson Blvd., Tampa (813-879-2931)

Friday, June 12: Bern’s Fine Wines and Spirits
Beringer/Sbragia Crush Hour. Eight wines (four from each house) are available to sample. Beringer is the oldest of the great Napa wineries, and Sbragia is the brainchild of Ed Sbragia, the current Beringer winemaster who also runs his own family winery. $25. 6:30-8:30, 1002 S. Howard Ave., Tampa (813-250-9463)

More great events after the jump: Read the rest of this entry »

Father’s Day will be here sooner then you realize (June 21st) and picking up the perfect gift can be a little difficult, maybe even more so then for Mother’s Day in some cases.If your father is anything like mine, there doesn’t seem to be much that I haven’t gotten him. I have done the watch route, the tie, the Brooks Brothers gift card, the sports memorabilia and now that I am *cough* a smidge older than my teens and early 20’s, the ideas seem less and less original.

So why not try some fun, new green products for dad? Even though some of them are Father’s Day staples, you can explain (and impress) him about how it is organic and reasons to go eco-friendly. What better time then the beginning of the summer to try out some of these new products.
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I’ve been working on CL Sarasota’s Food Issue — Summer of Pig — and one of the pieces is a rundown of local roadside barbecue stands. The Bay area is a much bigger nut to crack when it comes to tracking down these impromptu purveyors of pork, so I need your help.

Drop me a comment below to let me know which neighborhood smoke stands you frequent, and give me a hint about where to find them and what they do best. If we can assemble a rough map of Tampa Bay’s barbecue network, we’ll all benefit.

(This piece came from our CL Sarasota, as part of it’s Summer of Pig coverage.)

Local vegetables and fruits are commonplace, if you know where to look, but finding local meat is a distinct challenge. Blame the USDA.

Hogs meant for commercial meat sales usually have to go through the mega-slaughterhouses regulated by the USDA, whether it’s a couple pigs from a local farm or a thousand pigs from a corporate production facility. That makes it much harder for the little guys, since those slaughterhouses charge a premium for the smaller jobs of the family farm.

There is a loophole, however. Hogs meant for personal consumption – by the owners, theoretically – can be slaughtered at smaller, local slaughterhouses. Over the past few years, farms have started offering entire hogs for sale before they’re mature, then the farm finishes raising the hog for you. If you’re not in the market for that much meat, they’ll even match you up with other interested folks so you can buy a quarter or half of a pig.

Don’t worry, you won’t have to break down the carcass yourself; it will come to you butchered and wrapped to order. All you have to do is buy a freezer big enough to store your meat.

Why go the trouble and extra expense of buying local? Read the rest of this entry »

When friends or relatives visit town, everyone has that mental list of go-to restaurants we always recommend, the kinds of places that are either iconic Bay area spots or just so damn good we know they won’t disappoint. For this year’s Food Issue, Creative Loafing is doing that list one better.

On June 17, we’ll print the definitive list of Tampa Bay’s Top 50 Restaurants. High-end to low-down, crab cakes to pancakes, we’re going to give you a rundown of the absolute must-visit food destinations our fine metropolitan area has to offer. Think you know the local restaurant scene? We need your help.

Below, in the comments section, we want you to recommend restaurants to go on that list. We’ll reserve five spots on the Top 50 for the restaurants that get the most recommendations (no matter what I think of your choices). There’s no limit to the number of times — or restaurants — you can recommend, so go to town. We’ll shut down this post on Monday, June 8, at 3 p.m.

Then, starting on June 10, we’ll reveal the entire list on CL’s Food Site, a week before it hits the stands, so you can vote for the best of the best in five different categories. Log on, vote in the poll, and make sure your favorite spot makes it to the top of the rankings.

Finally, on June 17, you’ll have the opportunity to pick the Bay area’s most outstanding restaurant from among the five category winners.

Who do you think neeeds to be on the list? Will your favorite spot make the list? Use your power to make it happen. Comment now!

Tuesday, June 2: Publix Apron’s Cooking School
How to be Fruity. Learn to incorporate fruit into your everyday diet — enjoy what you eat while getting the healthy nourishment that you need. $40. 6:30 p.m., 7835 Gunn Highway, Tampa (813-926-4465)

Wednesday, June 3: The NoHo Bistro
Wine Wednesdays. Every week this summer, enjoy a relaxing end to each “hump day” with this tapas and wine tasting. Each Wednesday has a new theme, so don’t miss out on any of these palate-pleasing pairings. This week’s theme is “Spanish wines and tapas,” and features Rioja and Albarino selections. $15. 6-7 p.m., 1714 N. Armenia Ave., Tampa (813-514-0691)

Wednesday, June 3: ABC Fine Wine and Spirits
Wine Tasting and Cigar smoker. Sample dozens of wines and gourmet hors d’oeuvres, chat with the wine experts, try a cigar on the patio and receive a complimentary wine glass. $10. 3015 W. Kennedy Blvd., Tampa (813-876-5330)

Thursday, June 4: Carrollwood Cultural Center
Wine guide Charles Visalli will cover the ins and outs of wine in this six week series of classes. This week — food, cheese and wine pairings. $25. 6-7:30 p.m., 4537 Lowell Road, Tampa (813-664-1430)

Thursday, June 4: Whole Foods Market
Rhone Valley and Rhone Rangers in Central Coast, CA. This wine class with specialty wine buyer Mark Pfeiffer includes a cheese tasting and explores Rhone Valley varietals from France and California. Please register in advance by contacting sherell.white@wholefoods.com. Free. 6:30-8 p.m., 1548 N. Dale Mabry Hwy., Tampa (813-874-9435)

Friday, June 5: Bern’s Fine Wines and Spirits
Oregon Crush Hour. Sample eight wines from the Willamette Valley — which produces stellar Pinot Noirs — along with a selection of artisanal cheeses. $25. 6:30-8:30, 1002 S. Howard Ave., Tampa (813-250-9463)

Friday, June 5: The Grapevine at Westchase
Wines of Argentina. Taste five wines, including Malbec, Bonarda and Torrontes selections. Free. 4-8 p.m., 12125 West Linebaugh, Tampa (813-818-9463)

More events below the jump: Read the rest of this entry »

“Ask Daddy.”
That’s how my mother always responded when I asked, “Can I get fried shrimp?” while in line at Morrison’s Cafeteria in downtown Sarasota in the late ’50’s.

For this elementary school kid, a trip to Morrison’s represented the apex of great dining experiences. I knew Morrison’s wasn’t “fine” dining. I had eaten at the venerable Zinn’s, with its soaring rock waterfall in the middle of its dining room; and at the Buccaneer Inn on Longboat Key, where I was awed and a bit frightened by the peg-legged pirate doorman who would open a treasure chest from which children could select after-dinner tchotchkes. Still, Morrison’s Cafeteria was infinitely more exciting.

Read the rest of this entry »

Restaurant News
Noshpit, episode 16: Brian talks about his review of Ravioli Company and Taylor gushes about a blindfolded wine dinner she attended

Cooking & Recipes
Shrimp Slider recipe: Great for cookouts
Vietnamese Noodle (Bun) Salad
First corn of the season: Roasted corn and bacon salad
Making cake frosting: Buttercream basics

Drinks

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Taylor raves over her experience at a blind — seriously, with blindfolds — wine dinner, biodynamic wine from Bonny Doon, and Brian loves the fresh pasta at Ravioli Company. And more!

Listen up!

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Friday, May 29: Cork and Olive Carrollwood
Toffee and Wine. While it may seem like an odd couple, the eight wines and white, milk and dark toffee presented at this tasting reveal the delights of the delectable duo. Complimentary tasting with purchase. 6-9 p.m., 10019 N. Dale Mabry Hwy., Tampa (813-868-3733)

Friday, May 29: Vintage Wine Cellars
Wide World of Cabernets. Tonight’s lineup highlights 10 rich, intense cabs from five continents and highlights their similarities and differences. Reservations are required. $25. 7-9 p.m. 3629 Henderson Blvd., Tampa (813-879-2931)

Saturday, May 30: Vino 100
Sippin’ Saturday. A weekly wine tasting that features a broad selection of international wines. Free. 1-7 p.m., 5056 Fourth Street N., St. Pete (727-522-8466)

Tuesday, June 2: Publix Apron’s Cooking School
How to be Fruity. Learn to incorporate fruit into your everyday diet — enjoy what you eat while getting the healthy nourishment that you need. $40. 6:30 p.m., 7835 Gunn Highway, Tampa (813-926-4465)

Thursday, June 4: Carrollwood Cultural Center
Wine guide Charles Visalli will cover the ins and outs of wine in this six week series of classes. This week — food, cheese and wine pairings. $25. 6-7:30 p.m., 4537 Lowell Road, Tampa (813-664-1430)

Sunday, June 14: B-21 Fine Wine & Spirits
B-21’s Tour of Italy tasting and sale will feature Italian wines such as Barolo, Chianti Classico and Supertuscans. $25 before Jun. 12, $30 at the door. 2-5 p.m., 43380 US Hwy 19 N., Tarpon Springs (727-937-5049)

Tuesday, June 16 and Wednesday, June 17: Armani’s
Sharpen your cooking skills in this two-day culinary course with chef, author and TV personality Nick Stellino, who is joined by Cristina Mariani-May of Castello Banfi, Tuscany’s premier wine estate, along with Michael VonBurg, Armani’s Chef de Cuisine. This extravagant event focuses on Italian food and wine, and includes a cooking class with Chef Stellino and a VIP dinner reception featuring menu items specially created by chefs Stellino and VonBurg, all perfectly paired with select wines from the Castello Banfi estate. $50 cooking classes, noon-3 p.m.; $65 VIP reception and dinner 6-10 p.m., 2900 Bayport Dr., Tampa (813-874-1234)

Thursday, June 18: Carrollwood Cultural Center
Wine guide Charles Visalli will cover the ins and outs of wine in this six week series of classes. This week — Aromas and Bouquets of Grape Varietals. $25. 6-7:30 p.m., 4537 Lowell Road, Tampa (813-664-1430)

Thursday, July 2: Carrollwood Cultural Center
Wine guide Charles Visalli will cover the ins and outs of wine in this six week series of classes. This week — Tasting Wines from Around the World. $25. 6-7:30 p.m., 4537 Lowell Road, Tampa (813-664-1430)

Thursday, July 16: Carrollwood Cultural Center
Wine guide Charles Visalli will cover the ins and outs of wine in this six week series of classes. This week — Dessert Wines and Sweet Treats. $25. 6-7:30 p.m., 4537 Lowell Road, Tampa (813-664-1430)

Saturday, Aug. 8: Vino, Java and Jazz
This event at the Florida Aquarium will feature wine samplings, special dishes, desserts, coffee and jazz music. Proceeds from a silent auction will go toward the Tampa Bay Region of the Easter Seals Florida organization. $65 in advance, $80 at the door. 7-11 p.m., 701 Channelside Dr., Tampa (813-769-5915)

Sunday, Aug. 16: B-21 Fine Wine & Spirits
Celebrate selections of Pinot Noir and Chardonnay at the Best of Burgundy and Beyond tasting and Sale. $25 before Aug. 14, $30 at the door. 2-5 p.m., 43380 US Hwy 19 N., Tarpon Springs (727-937-5049)

Just in case you missed anything, here’s a week of CL’s food blogging in easy, clickable blurbs:

Upcoming Bay area beer events
“Be Remarkable”- video of Greg Koch’s inspirational speech from 2009 Craft Brewer’s Convention
Grazing: Lunching at Cafe Hey
Nosh Pit Episode 15: Wat Tampa, Memorial Day wine, Edmeades winemaker Van Williamson
Organic farming can be more productive than conventional
Win beer fame from Schmaltz Brewing for your Bar/Bat Mitzvah pics
PF Chang’s giving away free lettuce wraps
Brews and bites : the beer and snack pairing marathon
Tampa Bay food, wine and beer events
The raw and living food diet: What is it?
Big error in the book Artisan Bread in Five Minutes A Day
Diet dilemmas: staying on track while you travel
$100 Case of Wine: Best wine deals at Mazzaro’s Italian Market in St. Petersburg
Classic Chili Recipe
Can hemp help create a green economy?
Bottle Shock movie released on DVD
Instead of beef and potato, try this lamb burger and eggplant fries

Brian was on vacation last week, and returns with tips for eating cheap with kids at Disney World. Plus, we talk Wat Mongkolratanaram and Memorial Day wines, and invite Van “The Vanimal” Williamson — winemaker at Edmeades Winery — into the studio to taste some Zin and talk about hunting boar in the vineyards.

Listen up!

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Wednesday, May 20: The Grape
Throughout the month of May, The Grape pairs interesting Italian wines not featured on the regular menu with a special chef’s tasting menu. It includes delectable selections like grilled shrimp crostini, Portobello carpaccio, paillard of chicken breast puttanesca and an artisanal Italian cheese plate. $35. 2223 N. Westshore Blvd., Tampa (813-354-9463)

Wednesday, May 20: World of Wines South Tampa
Wine-Down Wednesday. A wine tasting featuring several bottles from California, Chile and Australia along with snacks from Robert’s Catering. Free. 6- 8 p.m., 3431 South West Shore Blvd., Tampa (813-835-9463).

Thursday, May 21: Vino 100
This ladies night out features a wine tasting, appetizers from Let’s Eat and massage chairs to melt away workday worries. Free. 5-8 p.m., 5056 Fourth Street N., St. Pete (727-522-8466)

Thursday, May 21: WineMall
Sample fine wines paired with appetizers by Roy’s at this charity event that raises funds for leukemia and lymphoma research. The evening also features a raffle and a silent auction. Please RSVP to Courtney Simons at csimons@sptimesforum.com. $25. 6-8 p.m., 11246 W. Hillsborough Ave., Tampa (813-855-7711)

Many more upcoming events after the break: Read the rest of this entry »

The Raw/Living Food Diet is not some new-fangled crash diet trend. It’s been on the organic food scene for awhile and seems to be growing in popularity. So what exactly is it, you ask? It doesn’t just mean eating raw veggies all day, there are some stipulations.

First of all, yes, the food is raw. The practice is very close to veganism, except that everything is uncooked or barely cooked: food cannot be heated above a certain temperature, generally between 92-118 F, or 33-48 C., thus keeping its “raw” state. Raw foodists believe this also keeps all those nutrients and enzymes in the food, enzymes that our bodies need to aid in digestion and metabolic processes. According to this article from Life Extenstion Magazine, “Cooking of food, particularly if heat is prolonged and over 118 degrees Fahrenheit, destroys enzymes in that food, leaving what is commonly consumed by the modern person – an “enzymeless” diet.” “Eating food without enzymes makes digestion more difficult, deprives the body of enzymes, and leads to toxicity in the body, and to excess consumption of food, which leads to obesity and to chronic disease.” (Green Living Ideas) Raw foodists believe that those extra nutrients and enzymes will also naturally detoxify your body, leaving you with clearer skin, lots of energy, and can even help you lose weight. Read the rest of this entry »

I finally broke down and bought the book Artisan Bread in Five Minutes a Day.

It is wonderful and I highly recommend it. No more buying packaged bread for me. And my house smells like a bakery. However, it is a bit dangerous because bread makes my butt big and the fact that I slather it with butter doesn’t really help. I suppose I could have a worse habit, like crystal meth or something. Crystal meth, butter, crystal meth, butter — yep, I’ll take my butter!

I have made two types of bread so far, the 100 percent Whole Wheat Sandwich Bread and the Oat Flour Bread. Both were extremely delicious and healthy. However, I did notice the bread really didn’t rise well. I followed the very well-written directions, but the dough didn’t act right. So today I went to their website. There is a section listed “Errors”

One of the errors in the book is that all the recipes as written call for 1 1/2 packets of yeast, when it should be TWO packets of yeast! Huge boo-boo on their part.

If you have the book I suggest you check out the error section of their website.

But even with the problems, I still love the book and will continue to make my own bread.

Enjoy,
The Hungry Housewife

Is hemp our future economic stimulus? A recent article on Alternet.org written by Dara Colwell suggests so. Industrial hemp has 25,000 known applications. From paper (our Declaration of Independence and Constitution were written on hemp paper ), to clothing (your hemp pants will last forever ), to food products (according to this article, the Wall Street Journal stated that hemp is the fastest growing new food category in North America). Add in construction and automotive materials and you have a very sustainable green economy start-up.

But as most of you know, growing hemp in the United States is still illegal. The Drug Enforcement Administration has grouped this low-THC plant with its relative, marijuana. We are the only industrialized country on earth to prohibit hemp production. Canada even legalized growing hemp in 1997. Read the rest of this entry »

You can’t help but notice that juicing is all the rage today. And I don’t mean just squeezing an orange into a glass. I’m talking about beets, celery, kale, spinach, bell peppers and carrots. Juice bars are popping up everywhere while smoothie shops are slowly losing customers. What gives?

Juicing is one of the healthiest things possible you can do for your body. When you juice whole fruits and veggies you are basically just squeezing out all the healthful nutrients and vitamins and drinking them down. I recently was asked to review the Mercedes Benz of all juicers for my food blog, a Breville Fountain Elite. Read the rest of this entry »

IN FOOD NEWS:
If you didn’t read it, you should. Louis Thornton’s tirade against organic farming ruffled many a reader. The comments, as long as the piece itself, are full of information as well.

While we’re on that topic, the USDA is offering $50 million in grants to conventional farmers who want to turn organic.

May is brimming with great food and wine events throughout Tampa Bay. Read our list of them and don’t miss out. Read the rest of this entry »

It’s not news when 200+ location mega-chain Chili’s opens another door in the U.S. It’s not even interesting when it opens in France, although it’s doutbful anyone in that culinary Mecca would salivate over bland American “Tex Mex.” But when a burger haven like Chili’s goes into India, where the bulk of people eat vegetarian, that’s peculiar. Even vaguely newsworthy. Read the rest of this entry »

The USDA has announced it will throw in a total of $50 million conventional farmers to help them switch to organic. In comparison to bank bailouts, the amount might sound paltry, but we have to start somewhere.

Deputy Agriculture Commissioner Kathleen Merrigan said: “Assisting organic producers is a priority of the 2008 Farm Bill as well as for Secretary Vilsack and the Obama Administration… The objective of this initiative is to make organic food producers eligible to compete for EQIP financial assistance.” Read the rest of this entry »

The author furiously at work decorating cakes for class

 With the rise of all-things-cooking has come a slew of television shows, celebrity chefs, designer cookbooks, and yes, that one-time silly-frillyness formerly relegated to weddings and 3rd grade birthday parties: cake decorating. The cake decorating movement, in line with the new consciousness about cooking (see: slow food, organic food, food competitions, gourmet food, Top Chef, and more), is breaking boundaries and setting new artistic standards as the general public gets excited about everything food-related. Programs such as The Food Network’s Ace of Cakes highlight the possibilities (due in large parts to the liberal use of rolled icing, or fondant) that cake bakers, caterers, and decorators have these days. And possibilities are in abundance! The imagination is truly the only limiting factor as cakes take the shape of buildings, airplanes, dirt-bike racing courses, designer purses, and more. Read the rest of this entry »

Before you run out and splurge on your “organic” products, there are many things you may want to understand. The marketing campaigns from the companies who provide these foods tell you the benefits, and there are benefits, but fail to share all of the facts from the scientific community.

I must admit, when I began research for this article, I was expecting to paint a more negative picture about the organic movement. I just felt like there had to be criticism since most of our knowledge about organic food production comes by way of the folks who make the most money from its consumption. That’s like the fox guarding the henhouse. Instead, however, I find a highly regulated industry with a wealth of scientific data to support organic foods but, unfortunately, an equal amount of problems with it. Therefore, I’ll highlight what I’ve learned and you be the judge. Read the rest of this entry »

Grandpa Schleifer cooked like a real man. Auto mechanic, Polish immigrant, World War II veteran, speaker of seven languages, John Wayne fan… he was a hard-boiled New Yorker, who brought a gentle touch to all of his tough-guy activities.

And man, could he cook. As a young boy, I always got excited when this strong-armed, tire-changing, don’t-mess-with-my-friends-or-family tough guy, put on his apron and announced that potato-nick, kugel, and beef brisket would be on the table shortly. I knew I would eat well that day.

Read the rest of this entry »