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The Shops at Wiregrass is adding stores By Kathy Steele
ksteele@lakerlutznews.com
The Shops at Wiregrass is adding fresh faces to its retail lineup. By the end of fall, the outdoor mall will host the grand openings of seven new stores. The first three shops, Lola Perfume, Soleciety Sneaker Boutique, and 3D Musketeers Printing, already are open. VisionWorks, VomFASS Oils, Vinegars, Spirits & Wines, Rocket Fizz Soda Pop & Candy Shop, and Irish 31 will arrive in the next months. “We’re continually working with our leasing department.We listen continually to our customers who tell us what they want,” said Greg Lenners, general manager at The Shops
at Wiregrass. “We try to have a little bit of everything.” The new shops are part of the routine of keeping a mall fresh and were planned ahead of the opening of Tampa Premium Outlets, Lenners said. “We have to be very strategic with what we put in,” Lenners said.That’s true for every mall, including Tampa Premium Outlets, he noted. Four outparcels at Wiregrass are still up for grabs, so additional announcements could happen this year, Lenners said. Lola Perfume features brand-name fragrances for men and women, at a shop near Hollister’s. Soleciety Sneaker Boutique, next to Zales, See WIREGRASS, page 11A
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The Shops at Wiregrass is adding to its retail lineup, in an effort to keep up-to-date with customer desires. The regional shopping mall is adding stores including Irish 31, Lola Perfume and Rocket Fizz Soda Pop & Candy Shop.
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Eighteen-year-old James Williams is a Florida finalist in the 2016 VSA Florida Young Soloist Competition. He now will compete for international honors. Shown here, he is playing on the grand piano in the lobby at Florida Hospital Wesley Chapel.
Playing classical music is not the easiest feat — even when you’ve had formal training and are adept at reading sheet music. For James Williams, it is even more challenging. Not only does he lack formal training, but he also has had to overcome obstacles caused by his autism, a condition he was diagnosed with at age 3. The now 18-year-old, who originally hails from London, said he began teaching himself to play piano when he was attending Weightman Middle School, in Wesley Chapel. He had a simple motive: He wanted to win the school’s talent show. And, he did. Since then, he has continued teaching himself and recently he was named one of the state’s three top soloists in the ninth annual 2016 VSA Florida Young Soloist Competition. Winning that contest means that he’s representing Florida in the VSA International Competition in Washington D.C., later this year. The other two Florida finalists in the competition are Lyudmilla Fuentes, from Polk County, and Jacqueline Blanche, from Charlotte County. The state finalists were selected through a strict adjudication process facilitated by See MUSIC, page 11A
New River kids tackle cooking challenge By Kevin Weiss
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Four New River Elementary students are getting set to take off their “thinking caps” and put on their “chef’s caps.” Fourth-graders Payton Furman, Cameron Keehn, Payton Leidy and Charyn Maldonado will compete as a team in the third annual Gridiron Cooking Challenge at One Buc Place, the Tampa Bay Buccaneers training facility, on May 14 from 9 a.m. to noon. Other regional competitions are being held at the Miami Dolphins’ and Jacksonville Jaguars’ facilities on separate dates. The challenge was created by the Florida Dairy Farmers and is part of Fuel Up to Play 60, an in-school nutrition and physical activity program launched by the National Dairy Council and the NFL to help encourage youth to lead healthier lives. The team from New River Elementary, located in Wesley Chapel, was named as one of four central Florida finalists in March after the students’ recipe — “Cheesy Chicken and Bacon Quesadilla with Yogurt Veggie Dip” — was judged and chosen by members of the Dairy Council of Florida. The four students decided to create a quesadilla recipe, since they all enjoy the entrée, and knew the contest required entrants to make an original recipe that included dairy products. To make the Mexican classic healthier, they opted to add a few veggies — peppers and chopped spinach— to the recipe. “I wasn’t sure about the peppers or the chopped spinach, but then I did end up liking it, because all of it was good together,” said Leidy, 10.“I don’t like them separate, but I do like them together.” The team will have 60 minutes to prepare and present the quesadilla and veggie dip in front of the judges at One Buc Place. After making the meal once before, they are confident they can get the finished product
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From left, program advisor Kathy Gillooly and fourth-graders Cameron Keehn, Payton Furman, Payton Leidy and Charyn Maldonado.
Third annual Gridiron Cooking Challenge WHAT: Young chefs compete in a cooking challenge, which is part of Fuel Up to Play 60. WHEN: May 14, 9 a.m. to noon WHERE: Tampa Bay Buccaneers Training Facility, One Buc Place
COURTESY OF KATHY GILLOOLY
The New River students are one of four regional finalists chosen for the third annual Gridiron Cooking Challenge for their recipe, ‘Cheesy Chicken and Bacon Quesadilla with Yogurt Veggie Dip.’
complete in 45 minutes or less. To do so, group member has been assigned a job, whether it’s making the veggie dip, flipping the quesadilla or cutting it into football shapes. “It’s fun cooking, but the best part is eating it,” Maldonado said with excitement. “I like how we get to cook at One Buc Place.That’s my favorite part, and cooking in front of other people and the judges,” said
Keehn, a fan of the Tampa Bay Buccaneers. If the New River students win first place, they’ll each receive a tablet, and the school will receive a $2,500 prize pack. The team’s program advisor and school’s P.E. teacher, Kathie Gillooly, said the entire initiative is beneficial, because it helps students learn about healthy habits and helps the school obtain additional funding. “Since we brought this aspect into the school, I think it really helps them because they know “fuel up” means eating well, and “play 60” means they’re supposed to exercise for 60 minutes,” said Gillooly, who’s been an advisor for the cooking challenge all three years. “I really think it’s an advantage that they’re doing this for kids. It’s also an advantage for schools getting that grant money,” she said.