Lutz News-Lutz/Odessa-March 23, 2016

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Lutz NEWS

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Crusading for sidewalk safety By Kathy Steele ksteele@lakerlutznews.com

Leonard Road is drawing a lot of attention, but not the kind that most residents want. Developers have ambitious plans for large tracts of wooded land along the curvy two-lane road that winds from U.S. 41, almost to State Road 54. More than 300 single-family homes, an assisted living facility, medical office and retail are on the drawing board. Though Leonard dead-ends just shy of State Road 54, the road eventually will be paved and extended, according to site plans on file with Pasco County.Area residents in this Lutz neighborhood are bracing for a future as a cut-through road from U.S. 41 to State Road 54. See SIDEWALK, page 11A

KATHY STEELE/STAFF PHOTO

Leonard Road residents want the county to build a sidewalk to protect pedestrians and bicyclists. On a recent afternoon, a car drove past, from left, Mike Benjamin, David Haynes and Ed Klaameyer.

Not your typical hospital food By William J. Jacko Special to The Laker/Lutz News

Louis Sicona and Michael Serrano were looking for a new place to try out for lunch one day, and they wound up at Twigs Café at St. Joseph’s Hospital-North in Lutz. “It was just a whim,” Sicona said. The hospital, at 4211 Van Dyke Road, is near where Sicona and Serrano work, and they decided to check out its café. That was more than a year ago, and they’ve been dining at the hospital twice a week ever since. Serrano offered these four reasons why: “Variety, quality, quantity and price.” First-time diners might be most surprised by the quality. The Twigs Café has daily offerings that are comparable to any hipster PHOTOS COURTESY OF WILLIAM J. JACKO café or gourmet restaurant, at a Chef Paul Finocchi, of St. Joseph’s Hospital-North’s Twigs Café, shows off a pizza fresh from the oven. much more reasonable price. For roughly as much as a hamburger chain lunch deal, the Twigs Café gives chowder, green chicken chili, Caprese salad, baked chicken quarters return regularly, but diners a choice of delicious, from-scratch, horseradish-crusted salmon, or some other the menu changes constantly and varies healthy home-cooked meals at the conven- delicacy. with the seasons. ience of fast-food and at cafeteria prices. Finocchi, better known as Chef Paul, “I try to stay current on trends,” Chef Paul Finocchi, executive chef and gradu- credits Marty Blitz, chef at Mise en Place in Paul said. “Upwards of 90 percent of the ate of the Culinary Institute of America, Tampa, for the horseradish-crusted salmon, a stuff I cook in-house, I buy fresh where I seems to wave his magic ladle over the food, premium entree that sells for about $4 a can. I’m always looking for what’s current and inventive creations poof into existence. serving at the hospital. and what’s trending,” such as dark leafy On any given day, employees, visitors, “Those are $20 entrees out in the real greens, cauliflower, or ancient grains, a few and anyone else fortunate enough to be world,” Chef Paul said.“You go to Bonefish of the recent trends. around, might be treated to chicken mole, Grill—that’s basically the same dish that you Chef Paul encourages creativity in his watermelon gazpacho, macadamia-crusted can find at these places.” kitchen. tilapia with piña colada sauce, tomatoStaples like fried catfish, herb-grilled The cold salad station is an example of stuffed flounder, Manhattan seafood chicken breast, tomato-glazed meatloaf, and this, in overdrive. Tuscan bread salad, shaved fennel and orPeople who ange slices, spaghetti squash with sundried are visiting tomatoes, green beans and strawberries patients, or with lemongrass, Brussels sprouts with piswho work at tachios and honey—anything is possible at St. Joseph’s this station. HospitalWhile training kitchen help for other North, aren’t BayCare hospitals, Chef Paul has been the only known to arrange a friendly competition to ones who see who can come up with the most creenjoy eating ative cold salad. COURTESY OF ST. JOSEPH’S HOSPITAL-NORTH

CORNERSTONEPROS.COM

813-949-4445 #CFC1428982 #CAC1816647 #EC0001103

MARCH 23, 2016

at The Twigs Café.

See FOOD, page 11A

Steinbrenner student organizes jazz concert By Kevin Weiss

SUPER SERVICE AWARD 2012 ,2013, 2014, 2015

B INSIDE, PAGE 1B

kweiss@lakerlutznews.com

A junior at Steinbrenner High School is organizing a benefit jazz concert to help out a local food pantry. Steinbrenner’s James Wall is hosting the Eagle Scout Jazz Benefit Concert on April 10 at 4 p.m., at the Messiah Lutheran Church, 14920 Hutchison Road in Tampa. Admission is free, but attendees are asked to bring a food donation, which will be given to the Kaye Prox Food Bank in Tampa. Wall, who has been a Boy Scout since kindergarten, is hosting the traditional jazz concert as part of a service project in his quest to become an Eagle Scout. “I want to be a musician. I want to major in music. I wanted to do an Eagle Scout project that would pertain to what my career

Eagle Scout Jazz Benefit Concert WHAT: A traditional jazz music concert benefitting the Kaye Prox Food Bank in Tampa WHO: James Wall, trombone; Chuck Berlin, piano; John Lamb, Bass; and Christian Bianchet, drums WHERE: Messiah Lutheran Church, 14920 Hutchison Road in Tampa WHEN: April 10 at 4 p.m. COST: Admission is free, but attendees are asked to bring a food item to donation.

would be like,” said Wall, who is currently in the final rank of Boy Scouts before advancing to an Eagle Scout. See JAZZ, page 11A

COURTESY OF JAMES WALL

Steinbrenner High junior James Wall is organizing a jazz benefit concert as part of a service project in his quest to become an Eagle Scout.


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