Dining | Panache Vue' Magazine

Eating, Italian-American Style

October 22, 2012 By Linda Baldwin Leave a Comment

Growing up, I never had mac’n’cheese from a box, nor fried chicken, or meatloaf, or casseroles, or anything out of a can. At home, my mom cooked every night: Pasta fagioli, fritatta, meatballs, and fish on Fridays including calamari and bacalao (salted cod). We ate calves liver with sautéed onion and bacon, stuffed peppers, linguine with white clam sauce, mussels, and eggplant parmesan (my favorite).

As an Italian-American family, food was a huge part of our lives. I am the second of five children, and we shared our home with both of my grandmothers at different times, and with my aunt who moved in after losing her husband in WWII. Together, we’d begin discussing Saturday and Sunday dinners by Tuesday, and everyone was involved in making the food.

With the New York Times food section spread out on the table, my siblings and I would scan recipes for new ideas. On Saturday morning we would walk to the local market where the butcher knew us by name, choose our cuts of meat or fish, and watch as they wrapped them in paper and loaded them in a pickup truck with the rest of our groceries for delivery to our home.

Eating Italian-American Style

Then we were free to walk on to the next destination, the Italian market, where sausages hung on strings, prosciutto was sliced from the leg, and cheese was displayed in large wheels or scooped fresh from vats of mozzarella. Today, you might call a market like this gourmet or artisanal, but that’s just the way everyone did things. Food was made by hand, by people who loved the food and loved each other.

Saturday and Sunday evening dinners were events, and all of my mother’s cousins were invited to join. We’d pour Italian wine and everyone was allowed a sip – even the kids – as long as it was around the table and in the spirit of pairing with food. And we always had a salad, with Romaine lettuce and tomato, maybe some gorgonzola or parmesan, dressed with red wine vinegar and olive oil (I never saw a bottle of French or Ranch dressing in our home).

Desserts were not “a given.” Sometimes we had dessert, sometimes we didn’t, but one of our favorite desserts was zabaglione (a very light custard) made with marsala wine or prosecco, which we whipped up over a propane burner, and served with sweet summer strawberries or white peaches.

As adults, with so much of our focus on health and losing weight, I think many of us lose out on the vital human experience of sharing food with those we love. It’s like we can’t enjoy our food if we want to fit into our jeans. As a chef and nutritionist, I’ve made it my mission to develop recipes that don’t sacrifice flavor, so everyone can enjoy them. This weekend, make Saturday or Sunday night an event that you, your kids, your friends, and your waistline will love by trying out my Eggplant Lasagna recipe on the Intelligent Gourmet blog.

Buon Appetito!

Linda Baldwin

Linda Baldwin, is a Credentialed Diet & Nutrition Expert and a Professional Catering Executive (CPCE) whose skills have been honed by 25 years in the catering, restaurant, and event production industry. She is know as local foodie, ultra healthy prepared foods specialist, educator – columnist and creator of Amore and Amore To-Go a lifestyle company, based in South Tampa since 2006. She leads a team of professionals that include chefs, and educators in the field of health and wellness.

Filed Under: 2012, October 2012 - Tampa Bay, Tampa Bay, Wine & Dine Tagged With: Diet, Dieting, Dining, Food, Gourmet, Health, Italian, Italian Food, Italian-American, Linda Baldwin, Nutrition, South Tampa, Tampa, Tampa Bay

Pampering From the Inside Out

September 21, 2012 By Linda Baldwin Leave a Comment

What is “pampering” but taking care of yourself? Sadly, most of us consider taking care of ourselves to be a once-in-a-while luxury – like scheduling that long-awaited facial on your birthday. It’s partially because we’re busy, and it’s partially because we’re care-givers for everyone else, but either way – we are better people when we take care of ourselves every day. For me, my daily “pampering” starts from the inside-out by taking the time to prepare and eat sinfully delicious foods – that make me feel and look sinfully delicious as well!

Who Needs a Facial When You Have Dark Chocolate?
I’m just kidding – you should have both! But, while a facial treats the outer layer of skin, that dark chocolate (and spinach, pumpkin seeds, Brazil nuts, salmon, oats, squash, pine nuts and edamame) will increase the Magnesium in your diet. Magnesium is one of those under-represented nutrients that helps your entire body work better, especially with calcium absorption. But, it’s also essential for slowing the aging process of skin by maintaining elasticity and moisture at normal levels. You’ll often find it as an ingredient in your skincare (it can be absorbed topically), but most women don’t consume enough. It’s the easiest thing to do for yourself: Eat just one Brazil nut a day, and you’ve got your daily recommended dose. But, personally, I like dark chocolate better.

Heart

Eat Walnuts to Avoid Looking Like a Walnut
All types of redness and obvious acne is caused by inflammation, which is strongly related to diet. In fact, eating too many foods high in Omega 6 oils, like soybean oil, vegetable oil, and corn oil products (the main ingredients in margarine, salad dressings, mayonnaise and processed foods) increases inflammation. However, if you pick up foods high in Omega 3’s, you’ll look ten times better – and feel better too. Walnuts, canola oil and flax seeds are high in what’s called Alpha-linolenic acid, a type of Omega-3, that maintains a healthy rate of skin cell renewal and reduces inflammation. That means a younger-looking fresher faced you – without the microdermabrasion.

Nothing Says Sexy Like Sun-Dried Tomatoes
I’m not kidding – eating Niacin-rich foods like peanuts, chicken, veal, sun-dried tomatoes and paprika give you the stuff to produce sex hormones, dilate blood vessels, and rev up your heart for action. Not only does Niacin promote healthy skin, improving moisture, lightening hyperpigmentation, and decreasing acne, it can also make you better in the sack. How’s that for a healthy glow?

The Cure for Wrinkles – and Everything Else
Vitamin C really is a super-food. Not only does it boost your immune system, it’s key to producing collagen which gives skin firmness and strength. As an antioxidant, it slows free radical damage responsible for dry skin and wrinkles, and recent studies have shown it can even reverse DNA damage. Fortunately, Vitamin C is everywhere – in dark leafy greens, broccoli, brussel sprouts, kiwi, guava, papayas and strawberries. And oranges, of course.

With all of these great foods – you can pamper yourself every day. Don’t be surprised if your friends start asking for the name of your day spa.

Linda Baldwin

Filed Under: 2012, September 2012 – Tampa Bay, Tampa Bay, Wine & Dine Tagged With: Diet, Dieting, Dining, Food, Gourmet, Health, Linda Baldwin, Nutrition, Pampering, South Tampa, Tampa, Tampa Bay, Weight loss

Just in For Summer: A Wealth of Health

July 18, 2012 By Linda Baldwin Leave a Comment

As daylight hours lengthen and the kids are being packed up for day camp instead of school, it can only mean one thing: summertime! Warmer weather means not just shedding sweaters from our wardrobe, but the chance to shed a few unhealthy habits too. I’ve got a few summer-inspired tips for keeping your body healthy.

Fruit

Follow Your Mother (Nature’s) Advice
Mama Nature’s natural tendency come summer is to pull all the animals out of hibernation – and that includes you. As sunbathing becomes part of your daily routine, you’ll notice a natural aversion to dense and heavy foods, like stews, pot roasts, and casseroles. Trade in those winter-reminders with lots of the easily accessible fruits and veggies. Those bright berries and lush greens expedite our bodies ability to detoxify, naturally making us feel cool in the heat.

Curious as to what summer fruits and vegetables you’ll find to fill your plate? Apricots, avocados, basil, beets, blueberries, mango, peaches, plums, squash and tomatoes are just a few natural treats that will be plentiful. Imagine a simple lunch each day of fresh basil leaves and heirloom tomatoes drizzled in olive oil. Perfection. Add a sprinkle of goat cheese for a more fanciful fare.

Summer Additions
Water, water, water: staying hydrated come summertime is vital to your health and wellbeing. Remember, your body is a graceful, gorgeous temple…that also houses more water than anything else. Replenishing yourself frequently will help keep your energy high, your spirits higher, and even allow you to sleep better at night.

GMO-Free: look for foods that are not genetically modified organisms. A GMO has genetic material from unrelated organisms – like a fish gene in a tomato (um, weird). In theory, GMO’s breed hardier plants by helping them resist drought and pests. But what GMO’s do to humans over a long period of time is not known. Wait until you know the facts before you buy into the fads.

Avoid These for a Healthy Summer
Faux wheat: yes, pure wheat and whole grains can be good for you (if you’re not gluten intolerant). But not everything labeled as “wheat” is truly made from wheat. In fact, wheat bread is generally made from white flour, and thus the same as eating Wonderbread. Anything can be labeled as wheat if the flour used comes from the wheat plant. Check your label for the ingredients list and if it contains the words “wheat flour” or anything “enriched” or “blanched” pass over it. Instead go for a 100% whole -grain like Ezekiel or Sunflower bread, and look for the terms “100% pure” and “organic whole grains.”

Fat Free: no, really. Anything fat free is to be avoided, unless it’s naturally made so. If fat is removed, so is flavor…which means food manufacturers added artificial ingredients, high fructose corn syrup, or sugar to make it taste decent. The exception here is natural fats, or “good fats” as they’re often called. Nosh on avocados or nuts guilt free.

Most Importantly, Have Fun
Summer is a time for playing outside and embracing your inner child. Enjoy what the sunshine has to offer (with sunscreen of course!) and occasionally let yourself enjoy a cup of frozen yogurt (I recommend Pink Berry) or a dollop of Greek yogurt – those are good fats too, when used sparingly.

Linda Baldwin

Filed Under: 2012, July/August 2012 - Tampa Bay, Tampa Bay, Wine & Dine Tagged With: Diet, Dieting, Dining, Food, GMO-Free, Gourmet, Health, Linda Baldwin, Nutrition, South Tampa, Tampa, Tampa Bay, Weight loss

Zig-Zagging Your Diet to Eat, Look, and Live Better

April 16, 2012 By Linda Baldwin 1,125 Comments

It’s so hard to find a diet you can stick to, much less live with, for long enough to see real changes in your waistline. Like most of us, I’ve been looking for that diet for most of my adult life, because I love food.

Panache Vue' Magazine - South Tampa - Hotspots

Believe me when I tell you – as a chef, caterer, and a lifelong student of nutrition, I really love food. And I don’t believe you have to sacrifice flavor or satisfaction while cutting calories.

When I heard of the “Zig-zag” diet weightlifters used, I was intrigued. Here’s a diet in which you aren’t stuck with the same 1200 calories every day for months on end. Instead, you vary your caloric and carbohydrate intake, which not only boosts your metabolism and avoids those resolve-shattering plateaus, it gives you more room in your diet to eat the variety of foods you need to maintain a healthy body. You can even enjoy dessert now and then. Now that’s a diet I can live with.

Weight lifters use “Zig-zagging” to build more muscle while losing fat at the same time. But any dieter can use the same principles to jump start her own metabolism to keep losing weight. Not only will Zig-zagging keep your metabolism moving, you’ll feel healthier, stronger, and have more energy than you would if you stuck to the same low-calorie diet plan.

The next time you hit a weight loss plateau, try this: Eat low calories for two to three days, then high calories for two to five days. Then return to your low calorie diet. On the high days, increase your fat intake and complex carbs – whole grain pasta, fruits, beans, and starchy vegetables. On the low days, stay away from starchy carbs and return to lean proteins and greens.

For example, if your normal diet calorie count is 1200, increase that to 1400 on the high days, and decrease to 1100 on the low days – then try experimenting with more cardio with higher calorie counts on the high days. But be warned: Do not extend the low calorie days past three – your body will go into starvation mode, making weight loss more difficult.

The Zig-zag diet is heavily dependent on exercise, especially cardio, because it’s not just food that affects your metabolism, it’s your activity level. Daily cardio workouts are critical, or those high calorie days will make you gain weight. You’ve got energy to burn – use it!

My favorite part about this diet plan is that it takes away the guilt of going out to eat with my friends once in a while. A couple of restaurant splurges during the high days doesn’t hurt my diet at all – as long as I maintain my cardio workouts and switch back to the low calorie part of the cycle later.

However, don’t let this become an excuse to eat unhealthy foods – it’s not carte blanche for donuts! In order to look better, feel better, and live better, keep eating whole foods and good fats.

Linda Baldwin

Filed Under: 2012, 2012, April 2012 - South Tampa, April 2012 – Tampa Bay, South Tampa, Tampa Bay, Wine & Dine Tagged With: Diet, Dieting, Dining, Food, Gourmet, Health, Linda Baldwin, Nutrition, South Tampa, Tampa, Tampa Bay, Weight loss, Zig-Zag Diet

New South Tampa Hotspots at Every Price Point

March 18, 2012 By Linda Baldwin 16 Comments

I don’t know if there has ever been a study of how people eat at different times of their lives. But DINKS (Dual-Income-No-Kids) and college students, young professionals, proud parents and empty-nesters definitely have different dietary requirements. It’s been a good month for all of them here in South Tampa, because it seems like the perfect restaurant has opened up for each.

Panache Vue' Magazine - South Tampa - Hotspots

Foodie Finds for Empty-Nesters, DINKS & Young Professionals

Boca – Kitchen – Bar – Market (901 W. Platt Street; 813.254.7070)

Having opened February 3rd, Boca-Kitchen-Bar-Market is almost as fresh as its produce, which gets picked up not from frozen storage facilities, but off of boats (like red snapper from “The Fish Coffin”) and straight from local farms (like quail eggs from Lake Meadows Ranch). Seasonal herbs and vegetables are picked and delivered daily to show up in salads, flatbreads, and possibly even the Staff Meal – which is whatever the chef feels like cooking that night. Wines are from sustainable vineyards, and little touches like cardboard rounds for coasters, in keeping with the restaurant’s environmentally conscious convictions. The tight table arrangement encourages conversation among the communal and chatty crowd and the bar. The young, hip, vibe has packed the house since it opened, so be sure to make a reservation.

The Manhattan Dolce Bar & Bistro (4328 West El Prado Blvd; 813.832.3388)

There hasn’t been anything like this in the neighborhood: an upscale, adult bar with a full tapas style menu. It’s a great place for stopping after dinner, since it’s open from 5pm to 1am, or you can choose from an eclectic menu, featuring short rib tacos or Sambuca lemongrass mussels, and have plenty to share. I love stopping by for the after-dinner specialty drinks, like the Italian coffee. Yummy! The bar is stocked to provide fresh fruit and muddled cocktails, along with beer and wine, and even the desserts are liquored up, like the bread pudding soufflé with Irish whiskey sauce. I think it’s the perfect girls-night out, or hot date night spot. Hit up their happy hour Monday through Friday from 5pm to 8pm, and enjoy nightly live entertainment. Their goal is to be the ultimate getaway in South Tampa – let’s help them do it!

College Students & Families

PDQ (2207 South Dale Mabry Highway; 813.254.737)

When the nearby high school lets out, it’s like an exodus to make it straight over to PDQ. The food is fresh and served up fast and hot in a friendly and fun environment. The retro soda fountain looks like an old-time coke vending machine, a detail few teens recognize but love anyways. Don’t expect to find burgers at this joint – this place is strictly for the birds: chicken and turkey. Chicken tender dipping sauces, salad dressings and fries are made on-site and nothing is prepackaged. Personally, I think the chicken tenders taste every bit as good as their sit-down restaurant competition. And if you’re wondering, PDQ stands for “Pretty Darn Quick.”

Irish 31 (1611 West Swann Ave; 813.250.0031)

Everything on their lunch menu is $8 and they have a kids menu. Ready to go yet? With a mission to set the standard for Irish Pubs by blending a love of the traditional (Mulligan stew, shepherd’s pie, bangers and mash) with the homey atmosphere of a living room on a Sunday during an NFL game (if that living room had 16 televisions), Irish 31 is unique to say the least. Keep an eye out for the almost nightly drink specials.

Linda Baldwin

Filed Under: 2012, 2012, March 2012 - South Tampa, March 2012 – Tampa Bay, South Tampa, Tampa Bay, Wine & Dine Tagged With: Boca - Kitchen Bar Market, Dining, Gourmet, Hot Spots, Irish 31, Linda Baldwin, PDQ, Restaurant, South Tampa, Tampa, Tampa Bay, The Manhattan Dolce Bar & Bistro

Passionate About Food & People

February 22, 2012 By Nina Stanley 190 Comments

Patrick and Linda Baldwin

Founder and CEO of Intelligent Gourmet, a “clean” lifestyle food company, Linda Baldwin started in the business 15 years ago with Amore Catering. Since then, she has worn many hats as a Manager, Chef, and Managing Partner. In 2010, the company’s focus shifted to preparing prepackaged “clean” meals and “clean” food products under the brand name, Intelligent Gourmet.

She had the good fortune of growing up watching her mother, father, grandmother and aunt prepare weekend and holiday meals. The care and effort they put into their cooking ignited a spark in her. She says, “Sometimes I think this profession is just in your blood.” She began her culinary career managing fine dining restaurants in the North East training and working with some of the top Chefs from around the country.

Intelligent Gourmet’s, Linda’s brain child, uses food that is all-natural, low-sodium, low-fat, gluten-free, and low-glycemic-carbohydrate. Their “clean” food line includes snacks, salad dressings, sauces, and individually prepackaged gourmet quality meals and “clean living” meal plans. Traditionally, consumers wanting to eat healthy had to put up with low quality, small portion, and bland meals. Now everyone can eat healthier and make changes that will improve the quality of their lives. Liz Keiffer, Certified Holistic Health and Nutrition Counselor, describes it as “Solving a problem created by food with food.”

The biggest difference in Intelligent Gourmet’s food is not a weight loss specific diet; weight loss is merely a byproduct of eating “clean.” Eating “clean” is also not about fueling your body; it’s about satisfying your taste buds, it’s about learning to eat well, and most importantly it’s about an eating/dietary lifestyle change. The company changes the menu every week with a large variety of items that include wild caught and fresh fish, prime beef tenderloin, pork tenderloin, all natural chicken breast, as well as vegan and vegetarian options. Nothing gets served or put on one of the menu unless it meets her expectations.

The restaurant is a fun upscale environment where one can always find an expert to talk about meals, allergies, and specific likes and dislikes so customers can build a custom meal plan. Everything is made onsite from scratch so it is easy to adapt a recipe as necessary for sensitivities to allergies with family and kid friendly meals under the Intelligent Gourmet and Amore Catering (Amore ToGo) brands.

Linda plans that within the next five years that the company will expand throughout Florida and regionally to satisfy the growing demand for high-quality healthy food products and prepackaged meals. She is actively seeking strategic investors who share the same vision. Her long term goal is to see Intelligent Gourmet products distributed nationally through retailers. For now, service is offered to Tampa, St. Petersburg, New Tampa and Lutz and they also can ship overnight anywhere in a 400 mile radius of their current store.

A member of the Culitvar Team, a group of chef’s hand selected to help support recipe development within the online community for Kraft Foods, Linda keeps busy. She is the community blogger in the neighborhood for WTSP and writes the dining out series for Panache Vue’, South Tampa. She holds a C.P.C.E designation from the National Catering Association and is a member of the American Association of Nutrition Consultants and is in the process of finalizing her C.N.C. designation. Amore’s Intelligent Gourmet was selected by Fit Kids Playground to provide the nutritional and educational component for the grant they received from WE CAN. Amore is recognized as a leader in the field of healthy cooking through Intelligent Gourmet and have written a curriculum that is used to educate pre-school and elementary children in Hillsborough County about the benefits of eating “clean” healthy.

In her personal life, Linda is a wife, mother and grandmother. She is blessed to be married to her best friend. Their shared love of the water gives them an escape to run around in the bay on their Boston Whaler whenever there is free time. Her children live in Gainesville and when she gets the opportunity to sneak out of town, she loves spending family time her children and grandchildren. She loves cooking in her kitchen for family and friends as well as at work.

She owes her success to God, her family and parents. Her Faith provided the confidence to pursue her passion. Her family never questions Linda’s dedication to them despite long work hours and her parents set the example for hard work. Her mentors, Dr. Joseph Guggino and His Son Joseph Guggino gave her the necessary “hand up.”

Being passionate about food and people, she owns a business that allows her to combine both. “Every day I get the satisfaction of helping customers to achieve their goal of taking a proactive approach to their own health by eating “clean” healthy meals!” says Linda with pride.

Filed Under: 2012, 2012, Entrepreneur, Entrepreneur - ST, February 2012 - South Tampa, February 2012 – Tampa Bay, South Tampa, Tampa Bay Tagged With: Amore, Amore To-Go, Catering, Dining, Entrepreneur, Features, Gourmet, Green, Health, Intelligent Gourmet, Linda Baldwin, Organic, Patrick Baldwin, Restaurant, South Tampa, Tampa, Tampa Bay, Wine & Dine

Your New Year’s Resolution

January 21, 2012 By Linda Baldwin 17 Comments

Made to Order

Whether you’re among the ladies-who-lunch crowd or just don’t want to blow your diet while enjoying a romantic dinner out, here are some tips – not on what to order – but how to order to keep your resolution to be fit and healthy.

“But I’d like the pie heated and I don’t want the ice cream on top I want it on the side and I’d like strawberry instead of vanilla if you have it, if not then no ice cream just whipped cream but only if it’s real, if it’s out of a can then nothing.” – When Harry Met Sally

Your New Year's Resolution

Before you adopt Meg Ryan’s ordering style from When Harry Met Sally, keep in mind that you should always be as polite as possible. You’ll be asking servers and chefs to go out of their way for you, and while you might think that it’s their job to serve you, they don’t get paid enough to put up with irritating customers. With that caveat in place, it’s time to get picky.

The easiest calorie saver at breakfast, lunch, and dinner is to either drink your coffee black, or request milk instead of cream to be served alongside it. You might not be able to order 1% or non-fat, since some restaurants don’t carry them, but you can request the lowest-fat milk they have.

At lunch and dinner, look for steamed vegetables and grilled meats first and stay away from the carbs. That includes the bread basket, which few of us can resist once it’s on the table. These days, some servers will ask if you want the bread basket, but if not, it’s an easy request to have them leave it off the table. Now, you might think that ordering grilled meat and vegetables is safe, but many restaurants drench everything in a layer of butter.

Don’t be afraid to ask how your food is prepared, and if they use butter, request that they leave it off. Speaking of leaving things off, ask for salad dressing and sauces on the side. This way you can still have the flavor of Hollandaise on your asparagus, but in a more manageable quantity.

You won’t always want to play it safe by ordering steamed, broiled, baked, grilled, poached and roasted foods, so if you must have the fettuccine Alfredo and veal Parmigiana, ask if you can have a smaller portion. If reduced portions aren’t available, ask for a to-go box to be brought out with your food so you can immediately put half of the plate out of sight, out of mind, and off your thighs.

When the dessert course comes around, look for fruit-based desserts that don’t involve cream. Sharing is caring, and it’s a great way to cut calories on the most sinful sweets, but if no one else wants the lemon meringue pie, leave the crust on the plate and you’ll do fine.

Life’s too short not to eat the food you love with the people you love – just hold the butter.

Linda Baldwin

Filed Under: 2012, 2012, January 2012 - South Tampa, January 2012 – Tampa Bay, South Tampa, Tampa Bay, Wine & Dine Tagged With: Dining, Gourmet, Linda Baldwin, New Year's Resolution, Restaurant, South Tampa, Tampa, Tampa Bay

What Will You Be Doing on The Biggest Night of The Year?

December 13, 2011 By Linda Baldwin 213 Comments

Celebrate the New Year South Tampa Style!

It’s December the holiday season is in full swing, Holiday celebrations abound. Though if you’re like me you are wondering where the year has gone, and already thinking about how to ring in the New Year. Well, I decided to do the leg work for you coming up with some great options for you whether you are staying at home, or hitting the town.

Byblos Cafe a unique S Tampa destination offers authentic Lebanese Cuisine. Live Belly dancers entertain the crowd at two seatings 4:00 PM – 7:00 PM and 9:00 PM – 1:00 AM the later will offer 1 appetizer per couple, an entrée, a dessert, a bottle of wine, champagne toast, party favors at midnight for $65.00 ea. Reservations are required and are made by calling 813-805-7977.

Ciro’s Speakeasy and Supper Club, S. Tampa’s hideaway opens it’s door on NYE from 6:00 PM – 3:00 AM. Three options will be available. Each will receive a complimentary cocktail upon arrival, (starting @ $25.00) champagne toast @ midnight, party favors and Guest DJ. For the $55.00 ticket you will receive passed hors d’ oeuvres, and first selection of exclusive seating in one of their booths. 3rd tier ($65.00), additionally includes an open bar from 8:00 PM -11:00 PM. Ticket prices do not include tax or gratuity. Ciro’s is located at 2109 Bayshore Blvd., Tampa. Valet parking is onsite and reservations are required. 813-251-0022

717 South one of Soho’s Trendiest Night Spots & fine dinning facility features a fusion menu from the Pacific rim and Italy. Located at 717 S. Howard Ave the restaurant will offer a choice of Soup or Salad, Appetizer, Entree and Dessert for $75.00 per person. Reservations are requested by calling 813.250.1661 or online @ 717south.com

The Rooftop Party in Hyde Park is another great way to celebrate New Year’s Eve. From 9pm – 2 am. The Rooftop Eve will feature a variety of complimentary hors d’ oeuvres and champagne. An open air cigar lounge, & the sounds from DJ Papi. Tickets should be purchased in advance @ http://www.therooftopeve.com/#!tickets

Consider The Fox Jazz Club if you are looking for a sultry feel for the evening. The venue offers a night club and a back den area each featuring live music. A 4 course dinner for 2 with champagne toast, and party favors is $170.00 per couple, reservation required, dinner will be served from 7:30 to 10:30 PM. If you want to join the party walk -ins are welcome at the door $50.00 which includes a toast at midnight and party favors. Call for resevations @ 813.639.0400

Entertaining at home with family and friends is always a great option especially if you have little ones. The tips below will help you throw your NYE bash, and create the perfect atmosphere for your soiree. The party should start a few hours before midnight; around 9:30 or 10:00 pm.

A cocktail party, with a New Year’s theme, is meant for mingling, and nibbling on delicious bites of food. Don’t bother with a full bar, do just sparkling wine, or arrange the ingredients for three or four cocktails out on the table along with shakers so guests can create their own drinks. Hang a few white paper lanterns to give your space a festive. Mirrors make very festive trays and with the addition of a few tea lights will make the serving table twinkle all night long.

Linda Baldwin

Filed Under: 2011, 2011, December 2011 - South Tampa, December 2011 – Tampa Bay, Nosh, South Tampa, Tampa Bay Tagged With: Dining, Features, Gourmet, Holidays, Linda Baldwin, New Year's Eve, Restaurant, South Tampa, Tampa, Tampa Bay

DATZ DUET

November 15, 2011 By Nina Stanley 31 Comments

Suzanne and Roger Perry

Everybody’s had those dreams. You know the ones – giving up the corporate life and opening a bed-and-breakfast in an old mansion. Launching a restaurant and spending your days surrounded by great food and drink.

Everybody dreams it. But what’s it like to actually do it? “Absolutely insane,” says Suzanne Perry with a tired, but genuine laugh. And as the co-owner of Datz, she should know. “It’s completely different than what we had imagined,” she adds. The reality of running a restaurant is a lot grubbier than expected, especially one as wildly successful and community-embraced as Datz.

“There’s a ton of work that goes on behind the scenes that has absolutely nothing to do with food,” adds Roger Perry, the other half of the dynamic Datz duo. Of course, that reality has been especially hard for Roger, the foodie of the entrepreneurial couple, who dreamed of a kitchen where all of his ideas could come to life. Unfortunately, sometimes those ideas just don’t translate, whether its food cost, manageability or simply that the customers don’t like it.

Indeed, Suzanne likes to joke that the restaurant is actually all Roger’s fault, but that’s just the good-natured ribbing that goes in the Perry household. In truth, her business and marketing acumen is as integral to the genesis of Datz as Roger’s passion for food and entrepreneurial spirit. And after three years, the couple can honestly say that starting Datz has been a spicy blend of an enterprise that feeds their spirit and a blur of unexpected 20-hour days.

Not that either is afraid of hard work. In his first go ‘round, Roger purchased a small pet food and supply company in Columbus in 1984 and, over the next decade, turned it into the largest chain of pet food superstores in the Midwest. When Roger sold the company in 1994 to Petsmart (you know the one), he had a total of 31 superstores, more than 1,000 employees. In his second career, his long days were spent at the barn and the track breeding, racing and selling quarter horses. Similarly, Suzanne spent more than a decade as a high-level retail executive before transitioning into her second career as a magazine contributor, philanthropist and community activist.

That said they both credit their success to their combined ability to roll up their sleeves and attack the issues head on – even if means giving up some of their rose(mary)-colored expectations about how the business ought to run.

“Our success has definitely been in our ability to adapt,” says Suzanne. “We really listen to our customers and respond to their needs, and that has totally guided the changes in the restaurant.”

In fact, part of Datz’s charm has been its constant evolution. What started as a deli has now morphed into a charmingly vivacious, if eclectic, restaurant where overstuffed sandwiches are served comfortably beside bone-in ribeyes, beer-butt chicken and $1,500 bottles of scotch.
Which, if you know the Perrys, is exactly like they are – the kind of couple who likes to kick off their shoes, nosh on good ol’ comfort food while sipping extraordinary wines and hard-to-find bourbon.

Indeed, that might just be the favorite part of this whole experience, that they’ve created the very kind of casually upscale restaurant they were always searching for. “We joke that we never leave the restaurant, but even if we weren’t the owners, this would be exactly the kind of place where we would want to come,” says Suzanne.

Datz doesn’t really have a five or ten year goal other than to continue to grow and to innovate. And, well, it is a business, so being profitable is ideal. “Datz is so busy all the time that people think we’re landing our helicopter on the roof, but that’s far from the truth,” Suzanne says. “As a restaurant in this economic environment we are grateful to be doing as well as we are, but we are a new business, paying off start-up costs and investments like anyone else. I’d like to think that the helipad might come some day, but it’s not today’s reality,” she says with a laugh.

Roger, perhaps, sums it best: “When Suz and I look back over the last few years, the menu might have changed 1,000 times, but our mission is still the same: to be an everyday oasis from the bland and mundane. Which we are. We deliver amazing hand-crafted food and specialty products in a warm-hearted, fun-loving atmosphere and we still strive to serve every guest with a nice-to-see-you and thanks-for-coming attitude. And, of course, to invigorate the neighborhood and give back to those in need. Datz has definitely supported the community, giving generously to charities and school and families. And I believe that has come back to us tenfold. Even when we make mistakes – which we definitely have – we can still look back at this and see that we’re still living up to our mission. Somehow that makes all the blood, sweat and sleepless nights worthwhile.”

Filed Under: 2011, 2011, Entrepreneur, Entrepreneur - ST, November 2011 - South Tampa, November 2011 – Tampa Bay, South Tampa, Tampa Bay Tagged With: Datz, Dining, Entrepreneur, Features, Gourmet, MacDill Avenue, Restaurant, Roger Perry, South Tampa, Suzanne Perry, Tampa, Tampa Bay

Reminiscing Thanksgiving

November 15, 2011 By Linda Baldwin 32 Comments

Linda Baldwin

As Pat and I are in the car heading north to visit our children in Gainesville, the landscape makes a dramatic change about 30 miles outside of Tampa. We begin to see rolling hills, and fields that are strewn with freshly cut bales of hay. This sparks for us an instant reminder of the season, and initiates our reminiscence of Thanksgiving Day celebrations we have shared with family and friends.

We come from different parts of the country, the midwest and the northeast and have lived in Florida for over 20 years. One thing we know for sure is that even though there are many different traditions when it comes to celebrating Thanksgiving, there are also some common threads across the nation. No matter where you live you can count on the fact there will be football, the Macy’s parade, and a turkey dinner with all the trimmings.

If you are from the south that may mean your bird is deep fried or smoked, and your side dishes probably consist of mac “n” cheese, sweet potato pie and corn bread stuffing. Those of us from the north prefer our stuffing made with white bread and lots of fresh herbs, like sage, and thyme. Depending on how far up the coast you are, you can find anything from sausage to oysters and lobster in your stuffing, and apple pies in addition to the pumpkin pies for dessert. In the midwest and on the west coast there is an emphasis on foods prepared from the local harvest and seasonal specialties determine much of whats on the menu. My husband who grew up in the midwest enjoyed harvest staples like corn pudding, bean casseroles with onion straws, and sweet potato with marshmallows each year. The evolution of Thanksgiving has families trying things like Turducken a dish originated in Louisiana where a turkey is stuffed with a duck, stuffed with a chicken, which sounds a little strange but is in actuality is a wonderful alternative to the traditional bird. Through the years our family has adapted a dish or two from all over making our meal a true cornucopia of cultures.

Reminiscing Thanksgiving Though we should be mindful through out the year Thanksgiving by way of it’s name is a perfect opportunity to remind us all to be grateful, for the blessings in our lives. It is a terrific opportunity to give back to the community and there are multiple opportunities to do just that locally. Consider volunteering or making a donation to one of the charities in the community, listed below are just a few of the many who need our support.

Metropolitan Ministries will use 150 – 200 volunteers per shift at their distribution centers, at times they feed up to 1700 meals in a day. You can sign up for volunteer opportunities or learn more about making a donation on their website http://metromin.org

The Salvation Army – Tampa, has year round food, toiletry, and linen drives and are currently in need of items for both men, women and children. To participate or help organize a drive, please contact: Jessica_vick@uss.salvationarmy.org (813-223-5288)

Kids Charity of Tampa Bay provides Holiday Gifts for abused, abandoned and neglected children in the Tampa Bay area through an annual Holiday Gift Drive. This community initiative brings individual and group donors together to “Help Us Fill the Wagon” with gifts for children who otherwise would not receive them. go to http://www.signupgenius.com/go/help286 to select a child or family to sponsor.

Linda Baldwin

Filed Under: 2011, 2011, Nosh, November 2011 - South Tampa, November 2011 – Tampa Bay, South Tampa, Tampa Bay Tagged With: Autumn, Dining, Fall, Features, Gourmet, Holidays, Linda Baldwin, Philanthropy, South Tampa, Tampa, Tampa Bay, Thanksgiving

In Vino Veritas

November 14, 2011 By William Lucius 22 Comments

William Lucius

One of the great things about working in the wine industry is having the chance to meet with truly visionary individuals and learning their histories and backgrounds. Having the pleasure recently of having lunch with Matt Hobbs, the younger brother of Paul Hobbs, I had the reaffirmation of what I already knew. Paul Hobbs wines are a testament to his background and deep understanding of what it takes to make world-class wines. Wine, while being about the balance of fruit, acid, and tannins, is also about conveying a sense of place, something the French call ‘terroir’. Paul Hobbs has been a visionary in the Napa Valley for over four decades, pioneering the use of single-vineyard designates, and his wines are not only a testament to place, they are truly a culmination of his background and understanding of the farming principals he grew up with.

Born in upstate New York, Paul Hobbs grew up with his ten siblings on a five hundred acre farm planted to various orchards. At night, around the dinner table, powdered milk was the beverage most often consumed by the Hobbs family. One night Paul’s father brought home a beverage for the family to try, poured a small taste in paper cups for everyone, and waited to see their reaction. That beverage was a 1962 Chateau d’Yquem, and the sweet nectar of the gods that is d’Yquem set Paul’s palate ablaze and led him down the path to his present day winemaking genius. Inspired, he petitioned his father to rip up some of their apple orchards and plant grape vines. He was put in charge of the care of these vines, and, the rest is history.

Paul Hobbs launched his eponymous label in 1991, sourcing and working with some of the very best vineyard sites in both California and Argentina. Highly regarded by critics and wine mavens alike, his wines are in high demand and sometimes hard to find. I can assure you, the reward of seeking out and enjoying the many wines of Paul Hobbs is well worth the effort. To me, it is wonderful to taste and recognize the vision and prowess of great winemakers. Paul Hobbs is truly one of these individuals.

Some of my Recommendations:

2009 Paul Hobbs Chardonnay, Russian River Valley, CA.

2008 CrossBarn by Paul Hobbs Cabernet Sauvignon, Napa Valley, CA.

2008 Paul Hobbs ‘Stagecoach Vineyard’ Cabernet Sauvignon, Napa Valley, CA.

2008 Riglos Gran Malbec, Mendoza, Argentina

Wine professional for the past 18 years
Sommelier with a diverse background having worked in the retail, restaurant and importing facets of the wine industry
Bern’s Fine Wines and Spirits – Wine Merchant

William C. Lucius – Fine Wine Consultant
(813) 250-9463 – vinoman40@hotmail.com

Filed Under: 2011, 2011, November 2011 - South Tampa, November 2011 – Tampa Bay, South Tampa, Tampa Bay, Wine & Dine Tagged With: Bern’s Fine Wines and Spirits, Dining, Gourmet, South Tampa, Tampa, Tampa Bay, William Lucius, Wine

Fall in Love With Fall

October 14, 2011 By Linda Baldwin 1,040 Comments

Linda Baldwin

I know it doesn’t seem very fall like in Florida with the temperatures stuck in the 80’s but …the autumnal equinox 2011 occurred September 23rd at 5 a.m., signaling the start of the fall season. It’s a favorite time of year for us the lull between the end of summer activities and the start of the holiday season. For many of us it is the perfect time to entertain guests.

October offers multiple opportunities to get together with friends-family and causally entertain. Football season, the start of Hockey season, Halloween and Oktoberfest are all reasons to gather and celebrate. Growing up, food was always a focal point of our get togethers. I have fond memories of my Mother and her sister planning menus during the week for Saturday dinners where everyone was welcome. The entire family would be involved in the selection which always resulted in a cornucopia of dishes that would be served throughout the weekend. We have carried this tradition on and more often than not our home has been the place where everyone would congregate. These days though we don’t have the time families had in years gone by so we must simplify the way we entertain.

Inviting guests means you will most definitely want to feed them, a good starting place when planning your menu is to consider what is freshest at this time of year.

While in most parts of the country people are pulling out there sweaters and putting up the patio furniture; the tropical climate many of us don’t even think about makes the growing season in Florida almost year-round. We are fortunate that fabulous fruits and vegetables are readily available at our finger tips so why not incorporate them into your dishes?

Oct 2011 - Dining - Panache Vue' Magazine The menu ingredients that come to mind quickly are Anjou Pears, Apples, Figs, Pie Pumpkins, Eggplant, Pickled Cucumbers, Zucchini, Beets, and Sweet Potatoes, all terrific and easy to use in a variety of dishes both sweet and savory.

For ease and simplicity try making shareable sized salads laden with cut fresh fall vegetables. The salad will make a perfect base for grilled salmon or chicken and can also be a great accompaniment to a make ahead, crockpot of turkey and white bean chili. When the guests come over to root for their favorite team, serve buffet style, ask guests to bring desserts so you don’t have to do everything yourself. Bake sweet potatoes cut in wedges sprinkled with cinnamon and nutmeg or try baking some kale sprinkled with sea salt and lemon and serving as wonderful seasonal alternative to chips for snacking.

Offerings like this can be paired with seasonal beverages like my husband’s favorite Weyerbacher Imperial Pumpkin Ale only available for a short time. It’s fragrant with cinnamon, cloves and cardamom instantly reminding you of fall. Pat likes to say “put away the coronas it Oktoberfest time.” Infusing waters both sparkling and still with cucumber, mint or lavender by muddling makes refreshing non-alcoholic choices or can be used to create interesting martinis.

Some places to locally to grab this seasons harvest are Tampa Bay’s Farmers Market located at 623 S. Mac Dill Ave. and, The Garden of Eat’n 3401 S. Westshore Blvd. both markets are open 7 days a week. We encourage you to be adventurous.

Linda Baldwin

Filed Under: 2011, 2011, Nosh, October 2011 - South Tampa, October 2011 – Tampa Bay, South Tampa, Tampa Bay Tagged With: Autumn, Dining, Fall, Farmer's Markets, Features, Gourmet, Linda Baldwin, South Tampa, Tampa, Tampa Bay

It’s a Family Affair at Grand Plaza Café

September 18, 2011 By Gina Giradot Melton 23 Comments

Linda DePasquale, Marguerite and Tommy Cottone

It’s been a long road, but this month, Grand Plaza Café in Trinity is celebrating its one-year anniversary.

After a string of bad luck relating to finding the right location for the restaurant, there was a time when Linda DePasquale and Marguerite and Tommy Cottone didn’t know if their dream of opening a restaurant together would become reality.

Thankfully for Trinity and New Port Richey diners, they found a place for their dream at the Grand Plaza strip near the intersection of Little Road and State Road 54.

The inspiration for Grand Plaza Café sprouted from the many dinners out the trio shared over the years. Marguerite says that, “we come from an Italian family where eating and cooking is a huge part of our family so food is really important to us. The three of us would always go out to dinner and say, we could make food so much better than this!”

The menu at Grand Plaza has something for everyone, no matter what the craving. They serve breakfast, lunch and dinner with different dinner specials each night.

Some of the highlights of the menu are the pastrami and corned beef stacked on marbled rye ($8.95)—the best I’ve had anywhere outside of New York — the cheese and parsley sausage with broccoli rabe, and the Pecan Crusted Tilapia topped with a lemon basil sauce.

Grand Plaza Cafe An absolute must-order when you go to Grand Plaza Café are the rice balls, a Sicilian favorite also known as aranchine. The balls are filled with a little bit of Sopresata, Genoa salami and Mozzarella, and then deep friend to crisply perfection. Quite possibly, it’s the most perfect little bite ever created.

As for the family tree, Linda and Margurite are cousins and Tommy and Marguerite have been happily married for thirty years. Linda says that the goal of opening the restaurant “was to create a family restaurant in a modern environment. The type of place we’d like to take our families to.” Grand Plaza is the perfect family restaurant,

Grand Plaza is the perfect family restaurant, where kids eat free Monday through Thursday and the dinner entrée prices are in the $12-14 range. Last month, Grand Plaza ran a special promotion featuring a wine tasting, two appetizers, two pastas, entrée and two desserts for only $19.95. Linda estimates that 98 percent of all customers return to Grand Plaza after their first visit, so the restaurant’s success is closely tied to word-of-mouth.

On the horizon, Grand Plaza has more wine tastings in the works and live music and dancing on most Friday or Saturday nights.

They are planning a one-year celebration party complete with prizes and free drinks for attendees. More details can be found on their Facebook page or on the Grand Plaza Café Website.

Grand Plaza Cafe
4040 Little Road
New Port Richey, FL 34655
www.GrandPlazaCafe.com

Gina Giradot Melton

Gina Giradot Melton is a Tampa-based food blogger. Her blog, Zest: The Florida Foodie Insider’s Guide (www.ZestFloridaFoodie.com) documents her gastronomic attack on Florida via restaurant reviews, recipes and other bon vivant obsessions. She was born into a boisterous Italian family where food was paramount and early on, her Mom – an amazing pastry chef in her own right—fueled her interest by teaching her everything she could in the kitchen. Her goal is to give readers easy access to delicious food that’s a little bit off the beaten path and miles away from the many chains and tourist traps that proliferate Florida’s landscape. She can be reached at zestfloridafoodie@gmail.com

Filed Under: 2011, 2011, North Pinellas / Pasco, Nosh, September 2011 – Tampa Bay, September/October 2011 - North Pinellas/Pasco, Tampa Bay, Wine & Dine Tagged With: Dining, Features, Gina Giradot Melton, Gourmet, Grand Plaza Café, Linda DePasquale, Marguerite Cottone, New Port Richey, Pasco, Restaurant, Tampa Bay, Tommy Cottone

Q&A with Philip Orsino – Chairman, Ceviche Tapas Bar & Restaurant

September 18, 2011 By Gina Giradot Melton 697 Comments

Philip Orsino

Phillip Orsino is the Chairman of Ceviche Tapas Bar & Restaurant, a Tampa Bay institution with locations in South Tampa, Clearwater, St. Petersburg, Orlando and Sarasota.

With over 11O tapas options and full weekend brunch menu, Ceviche offers not only a unique dining atmosphere, but also one of the best dining values in Tampa Bay. And the sangria is delicious too!

Nosh recently had the chance to chat with Canadian-born Orsino from his home in Toronto, Ontario where he spends his time when he is not in Tampa Bay.

Nosh: What made you want to invest in Ceviche?
Orsino: It sounds corny, but I really enjoyed going to Ceviche for dinner. I saw a viable business interest and first got involved as an investor. We expanded to Sarasota and Clearwater and eventually I bought out my partner.

Nosh: What sets the Ceviche dining experience apart?
Orsino: It’s a great cultural experience. People enjoy our intimate environment by sharing Tapas, while taking in some live entertainment. It makes for a great night out.

Nosh: It seems like everyone has some sort of small plate offering, how is Ceviche different?
Orsino: We have over 110 tapas options. I’ve traveled (and eaten!) all around the world and I think that the food we serve is comparable to the food you’d find in Barcelona, Spain. It’s not just about serving small portions—lots of places are doing that. We offer a great wine list and an authentic Spanish experience that no other restaurants in town offer. The value of our dishes is unrivaled.

Ceviche Tapas Bar and Restaurant

Nosh: So what in your opinion, is the key to success in the restaurant industry?
Orsino:You can have the best location, but it still comes down to the food. The quality of our food is very good and our Executive Chef, Antonio Escobar, works hard to make sure that every night we offer our customers a consistent product. There also has to be a passion for what you are doing. I have always enjoyed eating out and have a passion for it. Sharing a meal with good conversation and good wine gives people an escape from reality. Nothing gives me more satisfaction than seeing people at the restaurant enjoying themselves, laughing and trying new things.

Nosh: So what are your favorite items on the menu?
Orsino: The tuna tartar and the paella are my favorites. The pork shanks with potatoes bravas was one of the first things that I ever ordered at Ceviche and I still love it!

Nosh: Do you have any plans to for new concepts?
Orsino: At this time, no. We are constantly staying abreast of what’s fashionable and innovating items on our menu—all the while focusing on our core values of offering our customers a full dining experience focused on food quality.

Gina Giradot Melton

Filed Under: 2011, 2011, 2011, North Pinellas / Pasco, Nosh, November/December 2011 - North Pinellas/Pasco, November/December 2011 - Tampa Bay, September 2011 - South Tampa, September 2011 – Tampa Bay, South Tampa, Tampa Bay, Wine & Dine Tagged With: Ceviche Tapas Bar and Restaurant, Clearwater, Dining, Features, Gina Giardot Melton, Orlando, Philip Orsino, Restaurant, Sarasota, South Tampa, St. Petersburg, Tampa, Tapas

In Vino Veritas

September 18, 2011 By William Lucius 23 Comments

William Lucius

Working as a wine merchant, I have the privilege of tasting hundreds, if not thousands of wines each and every year. As you can imagine, this can be a daunting and draining effort, as well as a mind-numbing and profound experience. Recently, my colleague and I have had an ongoing discussion regarding Syrah, specifically what we feel are some tremendous offerings we’ve tasted lately from both the Rhône Valley and California’s Central Coast.

Syrah is most widely planted in France’s Northern Rhône Valley, where it reaches it’s pinnacle in regions known as Hermitage and Côte-Rotie, areas of hilly and steeply terraced vineyards dating back to the 2nd century AD. In France Syrah is allowed, by law, to be blended or co-fermented with up to 20% of the white grape Viognier.

The discovery of similar weather patterns and soil types led to Syrah being first introduced to California’s central coast in the late 1970s by an enterprising winemaker known as John Alban. Following his original plantings of Syrah and other Rhône varietals in California, visionary winemakers Randall Graham of Bonny Doon and Bob Lindquist of Qupé Cellars began popularizing the marketing of these varietals, through a group known as the Rhône Rangers. We have these winemaker’s vision and foresight to thank for the explosion of Syrah and other Rhône-based varietals in the United States. Some common Syrah attributes include notes of black and brooding fruits on the nose, followed by aromas of smoky bacon fat, violets, dark chocolate, espresso and black pepper.

Some of my Recommendations:

2008 J.L. Chave Cotes-du-Rhone ‘Mon Coeur’; $19.95
“Dark and driven, with lots of licorice snap, charred mesquite, black currant paste and espresso notes carried by a long, tarry finish. A bit brooding, but the length and acidity is there.” -Wine Spectator

2005 Arcadian ‘Stolpman’ Vineyard Syrah, Santa Ynez Valley; $55.95
“Bright red. Lovely, floral-dominated scents suggest fresh red berries, kirsch and Asian spices”-Stephen Tanzer

2007 E. Guigal Côte-Rôtie ‘Brune et Blonde’; $69.95
“The Brune et Blonde offers up sweet aromas of cherry jam, raspberries, bacon fat, Provencal herbs and black olives.” -Robert Parker

Wine professional for the past 18 years
Sommelier with a diverse background having worked in the retail, restaurant and importing facets of the wine industry
Bern’s Fine Wines and Spirits – Wine Merchant

William C. Lucius – Fine Wine Consultant
(813) 250-9463 – vinoman40@hotmail.com

Filed Under: 2011, 2011, September 2011 - South Tampa, September 2011 – Tampa Bay, South Tampa, Tampa Bay, Wine & Dine Tagged With: Bern’s Fine Wines and Spirits, Dining, Gourmet, South Tampa, Tampa, Tampa Bay, William Lucius, Wine

Get your Fro-yo on at South Tampa’s Best Frozen Yogurt Stores

August 12, 2011 By Gina Giradot Melton 24 Comments

Lately, I’ve been feeling like I’m back in Junior High. Much to my dismay, the rad fashions of the 80’s are back, the unemployment rate is in the double digits and frozen yogurt is en vogue. Incidentally, if you see me in my jeggings, it’s Ms. Melton, if you’re nasty.

Growing up, it was a treat to go to TCBY, despite its identity crisis (is it “This Can’t Be Yogurt” or “The Country’s Best Yogurt?”). Then, much like the peach and green wallpaper in my parent’s bathroom, Frozen Yogurt sadly became passé. But, fro-yo is back! Answering the call from a more health conscious public, Fro-yo stores are multiplying in South Tampa like Blinkys in a Pacman game. But which ones are worth a stop this summer? Here are some noteworthy South Tampa frozen yogurt stores:

I like Berryism because the live cultures in the yogurt make for a yummy tummy. (Yea, I just wrote that.) They offer Tart, Wildberry, Chocolate and a Flavor of the Week, plus the usual assortment of dry and fruit toppings. 701 South Dale Mabry Highway Tampa, FL. Tel: (813) 873-2377.

CaliYogurt - Located in the heart of South Tampa, the flavors at this shop change regularly (green tea and the pink grapefruit are delish) and the service is always friendly. 2303 West Morrison Avenue Tampa, FL. Tel: (813) 254-2362.

Chill: A Frozen Yogurt Bar - This bar is a newcomer to the South Tampa frozen yogurt scene. Its draw is the 12 -flavor variety and the fact that no growth hormones, gluten or high fructose corn syrup are used in their fro-yo. The price tag is pretty good too—it’s only 49 cents an ounce. 3401 D West Bay to Bay Boulevard, Tampa, FL. Tel: (813) 805-2445.

The Pinkberry swirly sensation recently landed at Westshore Plaza. Pinkberry has seasonal flavors (Watermelon and Salted Caramel are the summer offerings), smoothies as well as my new favorite, the fruit parfait layered with granola. 173 Westshore Plaza, Tampa, FL (next to PF Changs). Tel: (813) 636-5019.

Yogurtology is a self-serve frozen yogurt emporium that offers offbeat flavors (the Bananarama stays true to its 80’s roots) and tons of toppings in a self-service bar. The toppings are premium here, offering poundcake, cookies and just about everything but the kitchen sink–which makes it worth the stop. We like that we can make our serving precisely the way we want thanks to the self-serve. 202 South Church Street, Suite C, Tampa, FL. Tel: (813) 251-2717.

Gina Giradot Melton

Filed Under: 2011, 2011, August 2011 - South Tampa, August 2011 - Tampa Bay, Nosh, South Tampa, Tampa Bay, Wine & Dine Tagged With: Dessert, Dining, Features, Frozen Yogurt, Gina Giradot Melton, Gourmet, South Tampa, Tampa

In Vino Veritas

August 12, 2011 By William Lucius 19 Comments

William Lucius

As I sat down to write this month’s article I was having a hard time deciding upon what topic to discuss. With the summer sun shining down upon me, and the mercury rising I decided to pour myself a glass of White Burgundy and see what ideas revealed themselves to me. There it was, I had just poured the idea for this article into my glass. Rather than focus solely on Burgundy I would like to wax poetic on a couple of my favorite white wines from France.

Some of the most well-known growing regions would be the Loire Valley in Central France, and Burgundy in Eastern France. Each region produces delightful, balanced, mineral-driven styles of wines from their respective grape varietals.

In the eastern Loire Valley we have the wines of Sancerre, which is principally known for its Sauvignon Blanc. These wines range broadly in style, but the pedigree is of wines of great purity and elegance. Here you will find less of the gooseberry and tropical fruit notes found in some domestic Sauvignon Blancs. Instead, you are more likely to encounter some grassy notes, with hints of grapefruit, flintiness and minerality making up the backbone of the wine. Most, but not all of the Sancerre whites are unoaked, giving them a fresh lightness and zip of great acidity.

In eastern France we have the holy grail that is Burgundy. No other wine growing region is more revered and worshipped by wine geeks worldwide. This is for good reason, as Burgundy produces the most expressive and age worthy white (and red) wines in the world. White Burgundy, based on the pure, unadulterated expression of the Chardonnay grape is profound. For those of you who love the oaky, buttery styles of American Chardonnay, White Burgundy might confuse you a bit at first. The expression of Chardonnay is elevated to new heights in Burgundy, with tremendous complexity and balance, while eschewing the oak monster style mass produced in the United States. While the style of Burgundy varies greatly from the north to the south of the growing region, the best examples all exhibit great structure and acidity in a delicate framework and nuance from the vineyard.

In my opinion, there is no greater pleasure than drinking a perfectly chilled bottle of Sancerre or White Burgundy on a hot summer day. There are numerous recommendations for some great summer whites we have for you at Bern’s Fine Wines and Spirits, so stop in and visit us.

Some of my Recommendations:

2009 Pascal Jolivet Sancerre; $23.95
Pale, whitish straw in color. The nose is very fresh, very clean with notes of lime peel, green herbs, black currant; typical, not aggressive.

2007 Lucien Crochet Sancerre; $29.95
“Green-tinged yellow. Bright lime and grapefruit scents are slow to unfold, eventually picking up fl oral and herbal nuances. Dry and precise, with nervy citrus and underripe apple flavors underscored by talc and white pepper. Showing a taut, slightly austere side now. Finishes brisk and refreshingly tangy.”- Steven Tanzer

2008 Vincent Giradin Pouilly-Fuisse Vielles Vignes; $32.95
Stone fruits, minerals and vibrant acidity framed nicely with minimal oak influence.

Wine professional for the past 18 years
Sommelier with a diverse background having worked in the retail, restaurant and importing facets of the wine industry
Bern’s Fine Wines and Spirits – Wine Merchant

William C. Lucius – Fine Wine Consultant
(813) 250-9463 – vinoman40@hotmail.com

Filed Under: 2011, 2011, August 2011 - South Tampa, August 2011 - Tampa Bay, South Tampa, Tampa Bay, Wine & Dine Tagged With: Bern’s Fine Wines and Spirits, Dining, Gourmet, South Tampa, Tampa, Tampa Bay, William Lucius, Wine

Carmel Café Melds Technology with Modern Mediterranean Food

July 15, 2011 By Gina Giradot Melton 940 Comments

Tampa has been buzzing about Carmel Café & Wine Bar in the Northwood Plaza in Countryside, and for good reason.

Taking inspiration from the casual eateries on the California coast, the convivial ambiance at Carmel Café features a large bar with communal tables, a lounge in the center of the restaurant and an open dining room. Our party of four instantly felt at home.

The Carmel Café concept is spot-on for those looking for value and a place to eat health-conscious food. Offering many small plates and wines by the glass, we enjoyed our evening, sharing lots of different dishes in the restaurant’s vibrant atmosphere.

The best part? We didn’t have to worry about pairing wines with our food! Carmel Café utilizes an iPad application that allows you to see what wines pair well with your food or which foods would be complemented with the glass of wine that you may have started at the bar waiting for your table.

I had the opportunity to sit down with Steve Cook, Carmel Café’s Director of Culinary Operations, who told me that Carmel Café is phasing in a project to offer an iPad for each table to not only assist with wine pairing, but to also send their orders to the kitchen. Chef Cook said that, “We will always offer our customers a menu to order traditionally, but the iPad application allows diners to order courses as they want it, which works well with our casual, spontaneous concept.” During lunchtime, the restaurant is already set up for customers to order their food from the iPad bar at the front of the restaurant. Diners are seated, and minutes later, their order is brought to their table.

The Carmel Café menu has something to please everyone’s palate, including vegetarians. Our group thoroughly enjoyed our first selection, a Mezze platter that featured a fresh twist on Mediterranean standards including edamame hummus, crispy fried feta cheese and Muhammarra. We were equally impressed with how fast the next courses came to the table, only a few minutes from when we ordered. The crab cakes contained very little filler that allowed the sweet and succulent meat to shine alongside the avocado salad. The lamb lollipops served with a zesty tzatziki dipping sauce were juicy and perfectly seasoned. Next time, I want to try the seasonal sangria served in a French press and to sample the chickpea fries and the steak frites that Chef Cook says are his favorite items on the menu.

The wine selection is top notch at Carmel Café. And, since all the wines by the glass are offered in 3, 6 and 9 oz pours, I was able to sample three different zinfandels and felt comfortable enough to drive home.

Carmel Café is ideal for a drink and an appetizer with friends, for a weekend date night to enjoy the live music they offer, or for lunch during the week since the food is served quickly after ordering at the iPad bar.

Carmel Café & Wine Bar
2548 McMullen Booth Road
Clearwater, FL 33761
Phone: 727-724-4228

Gina Giradot Melton

Filed Under: 2011, 2011, July/August 2011 - North Pinellas/Pasco, July/August 2011 - Tampa Bay, North Pinellas / Pasco, Nosh, Tampa Bay Tagged With: Carmel Café & Wine Bar, Clearwater, Dining, Features, Gina Giradot Melton, Restaurant, Tampa Bay, Wine

In Vino Veritas

July 14, 2011 By William Lucius 27 Comments

William Lucius

With the dog days of Florida summer quickly descending upon us, and the heat index going through the roof, my mind turns to fresh, vibrant and high acidity wines from Provence. Wines perfectly suited for quaffing on a hot weekend afternoon by the pool, or paired with lighter summer oriented fares. I often have the question posed to me at Bern’s Fine Wines and Spirits as to what might be the perfect wine for an afternoon BBQ or for a light summer meal? Due to being some of the most versatile and food friendly wines available I find myself recommending Rosé more often than not.

Rosé wines have a fascinating history, dating back to 600 B.C. when Greek traders founded the city of Marseilles, in the French growing region of Provence. It was these ancient traders we have to thank for the first vineyard plantings in France, and the birth of what our modern-day rosé styled wines are based upon. That being said, it wasn’t until the advent of the Middle Ages that the vineyards of Provence really started gaining prominence and notoriety. It was during the 14th Century that some bright minds of the monastic orders in southern France realized the potential to use the locally produced rosé wines as a source of revenue. Following this realization, the vineyards and vines were given much more care and attention. With the varying array of styles and grape varietals used in their production, the humble rosé quickly became the chosen wine of kings and aristocrats alike.

The enjoyment of rosé wines has become so widespread that almost all wine growing countries produce styles unique to their most commonly planted grape varietals. These styles vary widely in their structure and degree of acidity, but the common thread amongst all of them is their mass appeal during the warmest of seasons. Rosé wines provide an extremely versatile and diverse pairing opportunity for many of the summer season’s most delightful fares. Historically rosé wines are dry to off-dry and delightfully delicate wines meant for immediate consumption.

So, the next time you find yourself in a quandary as to what would be the perfect wine to pair with your summer meal, think rosé. I promise you will be amazed by the complexity and vibrancy these wines deliver, as well as their food pairing potential.

Some of my Suggestions:

2010 Domaine de Treinnes – Provence; $22.95
The Domaine de Triennes is a blend of Cinsault, Syrah, Grenache, Merlot grapes. Hints of fresh strawberries and cassis. Modest white pepper notes expand on the palate. Delicate yet vibrant, this wine is a crowd pleaser.

2010 Commanderie de Peyrassol – Cotes du Provence; $17.95
A blend of Cinsault, Grenache and Syrah, this wine exhibits a light salmon color and refreshing acidity. Hints of strawberries and underbrush abound in this brilliant effort.

2010 Domaine Tempier – Bandol; $42.95
Considered by many to be on of the finest of all roses, the Domaine Tempier is a proprietary blend with Mouvedre being the main grape varietal. This wine is one of the most structured and complex examples of rose.

Wine professional for the past 18 years
Sommelier with a diverse background having worked in the retail, restaurant and importing facets of the wine industry
Bern’s Fine Wines and Spirits – Wine Merchant

William C. Lucius – Fine Wine Consultant
(813) 250-9463 – vinoman40@hotmail.com

Filed Under: 2011, 2011, July 2011 - South Tampa, July 2011 - Tampa Bay, South Tampa, Tampa Bay, Wine & Dine Tagged With: Bern’s Fine Wines and Spirits, Dining, Gourmet, South Tampa, Tampa, Tampa Bay, William Lucius, Wine

They Are Amore!

July 14, 2011 By Nina Stanley 18 Comments

Patrick and Linda Baldwin

At one time or another in our lifetime, we are fortunate to have met a special person who has touched our heart and lives. Linda Baldwin, owner of Events By Amore is one of these people!

Linda is a highly trained professional with over 20 years experience in fine dining restaurants, catering and hospitality with certifications and CEU from various institutions as well as a designation from NACE as a Certified Catering Executive.

The Amore legacy started with four local entrepreneurs who originally started Amore in 1996. Linda and her husband Pat began with them and eventually took over the business as their own. They expanded the company to include event planning and in August of 2010, they created Amore To-Go, their healthy lifestyle restaurant.

Linda and Pat have a true passion for food; they create magic, on a personal level! They do this with passion and love, something you can taste in each bite!

Setting the bar high for quality food for a wedding, a private dinner party, charity gala or one of their pre-packaged ultra healthy menu items is always their #1 priority!

Panache Vue’ Magazine wanted to know what Linda feels sets Amore apart from the competition, her answer is quite simple.

“Yeah, we think we’re pretty special. No, we’re not conceited; we’re just really good at what we do. Amore is all about a fresh approach. For instance, our healthy meals are gluten free, contain no white flour, or processed starches. Also, unique about our lifestyle menu is the way we combine carbohydrates with soluble fiber to help your body absorb carbs over time thus lessening the chance of blood sugar spikes which may also cause cravings and entice in between meal un-healthy choice”.

Amore was certified “green friendly” in 2009 by My Florida Green Council. Their produce is purchased locally and organic as often as possible. Amore’s long term goal is to operate a full service catering and Event Company from their current location, a catering take out business, a health conscious grab and go style business, and establish a wholesale product line to sell to the assisted living establishments!

Linda feels she owes her success to the strong work ethic she received from her parents, Dr. Guggino and his son Joseph Guggino, her original partners. Also, her loving husband Pat, who always has her back and is at her side, day in and day out. But most importantly to God, who always answers her prayers in the way she needs them answered. Three words that best describe Linda, Pat and Amore are Strong, Ethical and Passionate!

Events By Amore

Filed Under: 2011, 2011, July 2011 - South Tampa, July 2011 - Tampa Bay, South Tampa, Tampa Bay, Wine & Dine Tagged With: Catering, Dining, Gourmet, Green, Linda Baldwin, Organic, Patrick Baldwin, Restaurant, South Tampa, Tampa, Tampa Bay

Made to Order

Celebrate the New Year South Tampa Style!

PanacheVue' May 2013