FOOD + DRINK
A MAGAZINE OF THE TAMPA BAY TIMES
JUNE 2017
PLEASURES FOR THE PALATE
BEACH PARK
5 Bed | 3/1 Bath | 4,990 SF | Offered at $3,250,000 Ed Gunning & Mary Pond 813.294.8867 4419northswanncircle.smithandassociates.com
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TAMPA’S PREMIER SHOPPING AND DINING DESTINATION
Discover shopping, dining and nightlife on Bay Street, International Plaza’s vibrant outdoor village.
Enjoy our exciting collection of restaurants. Bar Louie - Chic, urban restaurant and bar offering a variety of sandwiches, entrees, burgers, a large selection of appetizers and more. Martinis headline the drink selection, which also features 48 beers on tap as well as other bottled selections, wines by the glass or bottle. Bay Street. 813.874.1919 Brio Tuscan Grille - The food is all simply prepared using the finest and freshest ingredients. The menu features prime steaks and chops, homemade pasta specialties and flatbreads prepared in an authentic Italian wood-burning oven. Brio’s villa-like interior features arched colonnades, hand-crafted Italian mosaics, Venetian plaster walls and marble countertops. Bay Street. 813.877.3939 California Pizza Kitchen - A casual-dining restaurant serving up California creativity through its innovative menu items. CPK provides a range of inspired dishes, from hearth-baked pizzas, to creative salads, pastas, entrees, soups and sandwiches. Lower Level, near Nordstrom. 813.353.8155 The Capital Grille - Nationally acclaimed for dry aged steaks, chops and seafood. Guests enjoy an award-winning wine list of more than 400 selections, mouth-watering appetizers and irresistible desserts. Gracious service and premier private dining. Bay Street. 813.830.9433 The Cheesecake Factory - Renowned for its signature dessert (available in 50 varieties!), this destination dining experience offers a selection of 200 delicious dishes to satisfy any appetite and please any palate – creatively concocted appetizers, entrees, sandwiches, pizzas, pastas, salads and more. Bay Street. 813.353.4200 Doc B’s Fresh Kitchen - Offering a casual and comfortable setting. They’re all about innovation, convenience with a focus on fresh, housemade, and locally minded dishes. You’re busy, but you deserve the best. Doc B’s proudly cooks for people who appreciate a great meal prepared by great people. It’s like an extension of your own kitchen. They also carry an extensive craft beer, wine and spirits selection. Bay Street. 813.498.6200 Frankie’s Lobstah Trap Raw Bar and Grill - (Opening Summer 2017) Fresh and local clams, lobster and quahogs sit atop shaved ice in the raw bar while guests enjoy a full bar inside the restaurant located on Bay Street. Harvest Seasonal Grill and Wine Bar - (Coming Soon) They believe that where your food comes from is as important as what you eat, which is why they champion the philosophy of “know your farmer, know your food.” Harvest was built from the ground up with a no compromise attitude towards using local, all-natural ingredients in all of their offerings.
LifeCafe - Offering only real, wholesome ingredients free of artificial additives, LifeCafe takes the hard work out of eating well. Eat from the menu with total confidence because, truly, if it’s at LifeCafe, it’s healthy. Life Time Athletic Tampa. 813.262.1300. Nordstrom Bazille - Full-service restaurant with a casually sophisticated atmosphere featuring bistro cuisine and a full bar. Fresh salads, specialty entrees, signature cocktails, wine list, and house-made desserts. Level 2, Nordstrom. 813.356.7916 Ocean Prime - The Modern American Supper Club. Enjoy the freshest seafood and prime steaks, wine list and handcrafted cocktails, complete with an outdoor patio, cocktail lounge and piano bar. Serving lunch weekdays and dinner nightly. Reservations accepted. A Cameron Mitchell Restaurant. Adjacent to Crate & Barrel at West Shore and Boy Scout entrance. 813.490.5288 Pelagia Trattoria - Zagat-rated for fresh, flavorful modern Italian cuisine made with a twist, Pelagia Trattoria features seasonal menus, handmade pastas and made-from-scratch appetizers to entrees. Chef Brett Gardiner uses only the highest quality ingredients available, including locally sourced foods. Lobby level, Renaissance Tampa Hotel, just steps from Bay Street. 813.313.3235 The Pub - Inspired by classic British pubs, this gathering spot serves high quality pub fare, as well as authentic dishes from across the British Empire including Fish & Chips, Shepherd’s Pie, English Pot Roast and London Broil. Enjoy a wide range of draught, bottled and cask-conditioned beers along with a great wine list and comprehensive selection of the finest spirits available. Bay Street. 813.443.5642 Rocco’s Tacos and Tequila Bar - (Coming Soon) Offering a true taste of Mexico within a fun casual environment. Prepare for a treat, with the authentic Mexican flavors of Rocco’s Tacos. Whether you’re looking for a tasty lunch or late night fun. TAPS Restaurant & Bar - Proudly offering a ‘from scratch’ menu focusing on quality, taste and health. Enjoy over 300 of the world’s finest beers, 40 wines by the glass, and hand crafted cocktails featuring many small batch liquors. Perfect for lunch, dinner or happy hour! Bay Street. 812.463.1968
S H O P I N T E R N AT I O N A L P L A Z A . C O M
TAMPA’S PREMIER SHOPPING AND DINING DESTINATION BAR LOUIE • BRIO TUSCAN GRILLE • CALIFORNIA PIZZA KITCHEN THE CAPITAL GRILLE • THE CHEESECAKE FACTORY • DOC B’S FRESH KITCHEN FRANKIE’S LOBSTAH TRAP RAW BAR AND GRILL • HARVEST SEASONAL GRILL AND WINE BAR LIFECAFE • NORDSTROM BAZILLE • OCEAN PRIME • PELAGIA TRATTORIA • THE PUB ROCCO’S TACOS AND TEQUILA BAR. • TAPS RESTAURANT & BAR
NORDSTROM
•
NEIMAN MARCUS
200 STORES WEST SHORE & BOY SCOUT BLVDS
•
•
•
DILLARD’S
15 RESTAURANTS
TAMPA, FL
•
SHOPINTERNATIONALPLAZA.COM
June
94
WELCOME TO THE FOOD + DRINK ISSUE
20
1,000 POINTS OF WINE GOURMET DINNER
37
Ten 100-point bottles of wine equals one exquisite night.
26
FATHER’S DAY IDEAS And none of them involve a grill
37
A SEAT AT THEIR TABLE Women with a knack for entertaining share their style and secrets.
62
62
104
Here’s a taste of James Beard honorees around the state.
A busy family finds time to relax on the weekends.
80
116
Stay cool when temperatures rise.
Mise En Place founder Maryann Ferenc changed Tampa Bay’s dining landscape but continues to add more courses to her life and work.
DESTINATION RESTAURANTS
HOT SUMMER STYLES
94
COOL FOODS
56
Recipes to serve at home or take to a summer spread
Get the basics on the ancient alcohol that’s new again.
Cover photograph by Lara Cerri
THE COMEBACK OF BITTERS
BY THE BRIDGE IN BELLEAIR
FACES
122
BEING THERE, DOING THAT American Stage Gala Under the Stars Tampa Bay Heart Ball St. Petersburg Opera’s Bella Voce DeBartolo Family Foundation All Star Charity Gala
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A Food Lover’s
Paradise!
ET I TA L I A N M A R K
, N O TI A N TI ES D Y R A N LI CU E R TU A TAMPA BAY’S SIGN deverythingyou need forthe perfect meal. where you’llfin
BREAD AND PASTRY Crusty loaves of Bread hot out of the oven every day. Pastries, Cookies and Cakes all made from scratch in the old world style.
CHEESE Hundreds of Imported, Domestic
PREPARED FOODS Five chefs prepare
SPECIALTY GROCERY We carry gourmet
a variety of dishes daily – including Italian specialties, appetizers, salads and a whole lot more.
MEAT AND SEAFOOD Our full-service
butcher shop carries the finest Prime and Choice Beef, Veal, Pork, Lamb, and Poultry. All Sausage is house-made daily for freshness. A variety of fresh seafood is brought in daily from local and domestic waters, so freshness is guaranteed.
and Artisanal cheeses to choose from, with two professional cheese mongers to help you select the right cheese. ingredients and hard to find items like Truffles, Caviar, Bee Pollen, Spices, Herbs and Pastas.
COFFEE AND TEA The finest beans from
around the world are hand-selected and roasted in small batches by our Master coffee roaster. A selection of finest-quality teas, bagged and loose, is also available.
PRODUCE From Apples to Zucchini and
everything in between you’ll find what you need for the perfect meal.
WINE AND BEER Over 3,000 wines to
choose from with a focus on Italian wines. Our certified sommeliers can help you find a favorite bottle at any price. We also carry a large selection of craft beers, from popular favorites to hard-to-find limited-production beers. Let our “Certified Cicerone,” a beer sommelier, make recommendations.
CHARCUTERIE Prosciutto, Porchetta,
Salami, Speck, Soppresata, Pepperoni, Pancetta, Mortadella, just to name a few.
2909 22nd Ave. N. • St. Petersburg • 727-321-2400 • mazzarosmarket.com
DESIGN
Bright Wood Works custom kitchens with Miele’s built-in appliances flawlessly complement one another in terms of form, function and fit. Discover the options available to complement any kitchen design.
BRIGHT WOOD WORKS, INC I
2125 1st Avenue South Saint Petersburg, Florida 33712
I
727.895.9663 www.brightwoodworks.com
Bright Wood Works is an Authorized Miele Direct Seller. Call to schedule a visit of our facility.
A MAGAZINE OF THE TAMPA BAY TIMES
CREATIVE DIRECTOR Pegie Stark pstark@tampabay.com
2 24',
PHOTO EDITOR
5 20 3
Bay is published eight times a year by Times Publishing Co. and delivered to Tampa Bay Times subscribers in select neighborhoods in Pinellas, Hillsborough and Pasco counties. Copyright 2017. Vol. 10, No. 6.
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Patty Yablonski
GENERAL MANAGER
Christopher Galbraith
THE TAMPA BAY TIMES CHAIRMAN AND CEO Paul C. Tash EDITOR AND VICE PRESIDENT Neil Brown MANAGING EDITOR Jennifer Orsi VICE PRESIDENT OF SALES AND MARKETING ADVERTISING MANAGER
Bruce Faulmann
Mark Shurman
TAMPA ADVERTISING MANAGER
Dawn Philips
National / Major Retail Advertising Manager Kelly Spamer St. Petersburg Retail Advertising Manager Andi Gordon Clearwater Retail Advertising Manager Jennifer Bonin Brandon Advertising Sales Manager Tony Del Castillo Classified Real Estate Manager Larry West Pasco Retail Manager Luby Sidoff Automotive Advertising Manager Larry West FULFILLMENT MANAGER Gerald Gifford IMAGING AND PRODUCTION Gary Zolg, Brian J. Baracani Jr., Ralph W. Morningstar, Patsy Boatright, Greg Kennicutt DISTRIBUTION MANAGER Jim Thompson REGIONAL HOME DELIVERY MANAGERS Diann Bates, David Maxam To view the magazine online, tampabay.com/bay To order photo reprints, visit tampabay.com/photosales To advertise in Bay magazine: (727) 893-8535
& & # )$ (# # & $ & ( "( $ # ( + & *+ ) & & ($ ( #&$ &! & #$ (# ! & ! & '
14 bay
JUNE 2017
R E A L E S TAT E
Yes
Florida Style! ST. PETERSBURG
SNELL ISLE
OLD NE
BEACHES
TAMPA
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Luxury is as easy as YES. www.YES-Homes.com Marian Yon Maguire 727.204.1904
Rhonda Sanderford 727.643.7346
K E L L E R W I L L I A M S S T P E T E R E A LT Y
Cydnie Pohl 727.389.9760
Alicia Warburton 201.424.3042
Julie Maguire 727.698.7444
Jenny Reese 727.420.7661
Jill Dunn 727.430.1293
Stephanie Ellis 727.278.5600
Leslie Trevathan-Ritch 727.492.5234
Carol Burquette 727.410.8888
Julia Brazier 727.403.2237
Carole McGurk 727.510.9593
from the editor
DIFFERENT PALATES BRING PEOPLE TOGETHER Welcome to our annual food issue. As this magazine hits your doorstep, I will be in England enjoying Indian food or perhaps Combos. I haven’t been there in 30 years since a summer school session in college long before I developed a palate for curry shrimp and Chicken Tikka Masala. I remember frequenting a Pizza Hut near my dorm and gratefully finding Combos in the vending machines. Once I realized chips were actually French fries and learned to ask for them without vinegar, they became my third food group. Being in England again with a more sophisticated palate should allow for a culinary adventure I once naively scorned. The weekend prior to crossing the pond I’ll be at the annual Snow Reunion in Yadkinville, N.C.
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JUNE 2017
For more than 60 years my father’s family has gathered the first Sunday in June to celebrate our lineage and eat until we can barely move. At age 92, my dad is the only surviving sibling of 15 children born of the same parents. When more than 100 of us gather every year, we like to say it’s to catch up with each other and carry on tradition but most would readily admit it’s really about the food. Eight or more folding banquet tables sag with country ham biscuits, squash casseroles, fried chicken, sliced tomatoes smelling of sunshine, green beans picked that morning and Aunt Zetta’s Cheesy Chicken, a crowd favorite. I won’t even try to name the desserts that fill two tables because I couldn’t do them justice, and I’m sure you can imagine your own vision of chocolate, homemade whipped
cream, fresh strawberries, pound cake, graham-cracker crusts and, for those of us feigning to count calories, Cool Whip. So in seven days’ time I’ll go from the most comfortable in comfort food made by those who love me most to exotic tastes in a faraway land concocted by strangers. The vastly diverse tastes and experiences will offer plenty to talk about when I return. More than sports, art, movies or television, I think food is our most common denominator. No matter what your age, gender, race, marital, financial or educational status, everyone has an opinion on food. Of course, we don’t all like the same kinds of food, but we all love to prepare it, order it, learn about it and, most of all, talk about it. This issue salutes our communal interest with features on food ranging from some of the Florida restaurants that got a nod from the prestigious James Beard Foundation to
dishes you can serve on your July 4 picnic table. Be a fly on the wall at the 1000 Points of Wine fundraiser for St. Petersburg’s Museum of Fine Arts or learn about the resurgence of bitters throughout Tampa Bay. Our fashion spread was shot at a couple favorite restaurants and features boho chic clothes for summer. This issue also highlights women who know how to set a table. There’s plenty more on our menu, so make a sandwich or pour yourself a glass of wine, then sit back and enjoy. Thank you for reading. —Katherine Snow Smith Have comments, questions? Let us know. Contact Katherine Snow Smith at (727) 409-3642 or kssmith@tampabay.com.
JUNE 2017
bay
17
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f you were to open the finest wines in anyone’s cellar — 10 of them — you would want food just as fabulous. The Museum of Fine Arts, St. Petersburg offered up just such a pairing for its 1,000 Points of Wine Gourmet Dinner, the centerpiece of the Stuart Society’s annual Wine Weekend. Chaired by John and Beth England with Stuart Society president Dimity Carlson, the fundraiser poured the best wines generous collectors had donated for the $1,800per-person event. About 50 art museum patrons savored 10 exceptionally fine and rare bottles. Red and white, dry and sweet, each judged 100 points in a field where wines brag about scoring 88. The wines totaled 1,000 delicious points. They were served among glittering Bentleys, Aston Martins and McLarens at Dimmitt Automotive Group’s showroom in St. Petersburg. “I will probably never again enjoy such a variety of amazing wine in one seating,’’ Carlson admitted. But how to match such exquisite quaffs?
At left, guests sat at one long banquet table during the 1,000 Points of Wine Gourmet Dinner.
La Mission Haut-Brion (’05) served during the 1,000 Points of Wine Gourmet Dinner.
Bourbon Barrel-Smoked Dry Aged Squab with crushed beets, hibiscus, black trumpet mushrooms and nasturtiums.
Pâté en croûte of Joyce Farms Chicken, foie gras and truffle with sweetbreads, crayfish, cockscomb and sunchoke.
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JUNE 2017
Rather than 10 teeny courses, Locale chefs David Varley, Jeffrey Hileman and sommelier Julian Mayor put together a five-round degustation so guests could savor each flight against a masterful dish. It was a grand affair for the very generous and so we share a taste of the evening and insights for your own entertaining. For a flight of Napa Valley chards, Peter Michael Indigene (’12), Marcassin (’12) and Aubert Eastside (’13), the team picked a lush pâté with foie gras and truffle and sweetbreads. From grand gourmet tradition they added a sweet touch of crawfish. From Hileman’s mischievous whimsy came crispy fried coxcomb for crunch. Behind the labels, the winemakers shared a heritage of having worked with Peter Michael, a Napa firstgrowth. They had full California richness, yet Burgundian aspirations and structure that worked wonders with the pâté. To Mayor, the core of cool minerality in the Aubert added a winning accent. The marsanne and roussanne grapes of Rhone whites are not as well known nor buttery as chardonnay and have more exotic flavors than Bordeaux. They are rarely seen in the grand form of white Ermitage/Hermitage from M. Chapoutier (’09) and E. Guigal (’10) that was poured for the MFA guests. Whiletheserarebottleswereexpensive,ingeneralRhone whitesareadelightfuladventureatlesserprices,too.
1,000 POINTS of WINE
At left, Florida Shellfish ‘Coquillage’ fromTwo Docks Clams, Anna Maria Island bottarga, toasted orzo, rouille and Castelvetrano. Below, some of the white wines served during the dinner.
To introduce them properly, chefs chose a coquillage with the twist of Florida shellfish and orzo. As a contrast to the intense, elegant wines were green water-cured olives of Castelvetrano and shavings of bottarga from Anna Maria Island where the delicacy was cured from mullet roe. Florida bottarga is fun for advanced explorers. The Rhone valley’s status in the Hermitage of the north and the Chateauneuf-du-Pape of the south were poured. M.Chapoutier’s Ermitage Le Pavillon (’03) is one of the world’s finest syrahs and Le Clos du Caillou’s CdP Reserve (’01) is a superb example of remarkable grenachestrong Rhone blending. While strong, spicy reds seem ready for red meat, the chefs chose squab and gave it a light bourbon barrel smoke. “We like to reward the curious,” said Hileman. They added trumpet mushrooms and beets to enhance the earthiness and import a slight sweet touch. The wines applauded, particularly the Ermitage, which was at its peak, full of black plum, smoke and spice, one of the night’s crowd pleasers. The younger Le Clos du Caillou Cdp Reserve had similar flavors but was not yet showing at its peak, a reminder that fine Rhone reds are terrific when new and then sleep for a decade or more. No squab in your larder? Don’t worry, chef and sommelier alike say spicy reds pair with other game birds and poultry including Thanksgiving turkey. Mayor suggests roast chicken with a hot Moroccan rub or even meaty swordfish. Stunningwinesofcabernetsauvignon,merlotandsister BordeauxvarietalsfromthefinestvineyardsinFrance andCaliforniacallformorethanstandardredmeatand potatoes.EspeciallywhenthelabelsareChateauLaMission Haut-Brion(’05),ChateauPontet-Canet(’10,wow)andthe belovedDominus(’13).
Tomatch,Localechosetheprizedsaddlecutoflamb andaligotpotatoescreamedwithCantalcheese,andbutof course,truffles.Lambandtrufflesareclassicandwitharich sauceweresointensethatthewines’fruitbalanceditall. Judging by the emptiest glasses, Dominus and PontetCanet were among the favorites, although Carlson toasted the Haut-Brion, donated by Tampa’s Nick Allen, whose family is one of the chateau’s owners. Who needs Sauternes when you can have a luscious sweet chenin blanc from the caves of Vouvray with a decade of maturity? The cuvee Constance of Domaine Huet Moelleux (’03) was a convincer, a beautiful honeyed wine with touches of lemon. This wine is too delicate for dark chocolate, but paired beautifully with a cremeux pudding of Valrhona Dulcey blond with a hazelnut pound cake.
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First row: Klipsch heritage retro wireless Bluetooth stereo system, $399. Rickâ&#x20AC;&#x2122;s Electronics Boutique, 1128 Central Ave., St. Petersburg. Wallhooky ring toss game, $84.95, Wallhooky.com, Pass-a- Grille. Second row: Flip-flops, $59.95. Rip curl nylon insulated shoulder strapped beer can cooler $19.95. Both from Reno Beach Surf Shop, 1031 Fourth St. N, St. Petersburg. At right, Alchemy goods upcycled inner tube backpack, $170; wallet, $38, Dopp kit, $38. All from Illume Organic Apparel, 621 Central Ave., St. Petersburg and 784 Indian Rocks Road, Belleair Bluffs.
26 bay
JUNE 2017
DAD GOES OFF THE GRILL This year for Fatherâ&#x20AC;&#x2122;s Day, give Dad a break from standing over a hot grill. Instead of the expected tongs, apron or sauces, try one of these gifts.
Gold and wood eyepieces from Paris, France, $595, the Optic Shop, 109 Second St. N, St. Petersburg. At left, PRO-JECT vertical lifestyle turntable, $349. Photographs by Patty Yablonski Coordinated by Whitney Cohen
JUNE 2017
bay
27
R E / M A X
M E T R O
JUDY HOLLAND & CARYN RIGHTMYER Holland & Rightmyer
jsholland01@gmail.com 727-401-1771 carynrightmyer@gmail.com
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944 39TH AVE N Allendale Terrace, St Petersburg LAST LISTED AT $849,000 Contact Holland and Rightmyer at 727-401-1771 Judy Holland & Caryn Rightmyer
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1841 OCEANVIEW DRIVE, TIERRA VERDE With sweeping views of the Gulf of Mexico, this stunning custom Key West 4 bed / 6 bath / 6,141 sq ft home situated on 136 ft of natural shoreline is a nature lover’s island paradise. OFFERED AT $3,300,000 Contact Holland and Rightmyer at 727-401-1771 Judy Holland & Caryn Rightmyer
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2880 ALTON DR, ST PETE BEACH OFFERED AT $1,295,000 Beautifully renovated, move-in-ready waterfront home in premiere boating community of Vina Del Mar! 3 bed / 3 bath / 2500+ sq ft / spectacular outdoor kitchen, pool & spa, fountain, custom bar, TVs, Surround Sound, gas fireplace, dock & newer seawall. Contact Holland and Rightmyer at 727-401-1771 Judy Holland & Caryn Rightmyer
SOLD $46 MILLION SINCE 2014
1600 Beach Drive, Old Northeast, St Petersburg ¡ Offered at $2,900,000 Stunning 1920s Estate on Beach Dr. blends historic period details with modern amenities. Exquisite attention to detail in this fully renovated 5 bed /6.5 bath /5,300+ sq ft home includes a carriage house w/guest suite, exercise room, beautifully landscaped grounds, luxurious pool & outdoor entertaining spaces. Features chefâ&#x20AC;&#x2122;s kitchen with custom cabinets, Cambria quartz countertops, Wolf 6-burner cook top w/ double oven & handcrafted backsplash tiles; master bedroom suite & en suite bath with Waterford hardware & original claw foot tub; hand painted De Gournay wallpaper; handcrafted tile from England, imported Brazilian hardwood English doors, wood burning fireplace, designer lighting & new Anderson Hurricane Impact windows. Contact Holland & Rightmyer 727-401-1771 Judy Holland / jsholland01@gmail.com & Caryn Rightmyer / carynrightmyer@gmail.com
ST PETERSBURG
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JUST LISTED IN CRESCENT LAKE 807 21ST AVE N ST PETERSBURG 33704
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Organic edible garden filled with fruit trees, Florida natives and drought tolerant plants. Fully updated home with new gourmet kitchen and a custom barista station. tation. The main house is 3 bedrooms, 2.5 baths, living, family, dining and a laundry room. m. The 884 sq ft ground level 2/1 in-law suite is also completely remodeled and includes ludes its own screened porch. Offered at $699,000. Private showings only. Contact Leisa Erickson at 727-580-4043 to book an appointment. t.
1024 16TH AVE N, ST PETERSBURG, 33704 Beautifully constructed 3 bedroom, 3 bath home also boasts a detached, 2 bedroom rental unit, mother-in law suite and garage. All new A/C, Plumbing, Electric, Low-E Windows & doors, vaulted ceilings, gourmet Win kitchen, and enormous master suite. This Euclid home is a total of 3,432 sq. ft. Sold for $600,000. Sol Contact Leisa Erickson at 727-580-4043.
TIMELESS RETREAT 1225 OXBRIDGE DR
J E R I LY N RUSH
BEKAH RUSH
Incredible opportunity to own this spectacular waterfront home in the Lakes of Wellington. Comfortable sophistication and impeccable details are the trademarks of this outstanding home. Hardwood flooring, chefâ&#x20AC;&#x2122;s kitchen, custom cabinetry, and so much more. 3 Beds, 3 Baths, 3,387 SF, Pool Offered at $600,000. Contact Jerilyn Rush at 813-927-6795 or JerilynRush@Remax.net
ICONIC OLD NORTHEAST ESTATE 100 18TH AVE N. This custom Mediterranean gem offers an impressive landscape sprawling across 2.25 lots with the main house over 3,300 SF, heated lap pool, and an oversized 3 car garage. Charming 1920â&#x20AC;&#x2122;s character combined with modern opulence, and just minutes to downtown, this home has the best of all words. 4 Beds, 3.5 Baths, 3,391 SF, 2.25 Lots. Offered at $1,400,000 Contact Bekah Rush at 813.917.4544 BekahRush@Remax.net S T P E T E R S B U R G ....................727-896-1800 T I E R R A V E R D E ........................727-867-3100 T R E A S U R E I S L A N D ...............727-397-1800
THE WATERFRONT CONDO YOU HAVE BEEN LOOKING FOR!! 1325 SNELL ISLE BLVD NE | #306 You will love the expansive unobstructed water views from Unit 306. Located in the much sought after “South Tower” this condo is one of only 2 units featuring over 1100 sf of outside living space. This is the perfect place for your morning cup of coffee or ending the day with a glass of wine. Lots of room for outside dining, too! The interior is an open floor plan of 1940 sf of living space including 2 bedrooms, 3 baths and a den. The living room, dining room, kitchen and master bedroom suite all have stunning water views! The Water Club condo community amenities include: 24 hr fitness center, heated pool and spa area, gas fire pit, outdoor gas grills, community club room with kitchen, kayak launch and storage, bike storage, waterfront deck and harbor access. Come experience waterfront living at its Finest! OFFERED AT $1,049,000 Contact Patti Halpin at 727-434-0933.
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THIS GORGEOUS HOME is situated on a rare 1/3-acre lot with majestic oak trees, beautiful landscaping, brick drive and pathways. It is located in a quiet, tucked-away Northeast St. Petersburg neighborhood. Custom designed by the current owners, it features 3 bedrooms, 2.5 baths, a 2-car oversized garage, gourmet kitchen, family room with fireplace, vaulted ceilings, wood floors, crown molding and more. OFFERED AT $729,900. Contact Patti Halpin at 727-434-0933.
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BEAUTIFUL WATERFRONT PROPERTY with only one bridge to Tampa Bay. You will love this Northeast St. Petersburg neighborhood nestled between Smacks Bayou and the Vinoy Golf Course. This 1968-built home is situated on a ¼-acre lot covered with beautiful oak trees overlooking a wide canal. Remodel this home (3 bedroom/2 bath/2-car garage) or build your dream home in this “off the beaten path” neighborhood. OFFERED AT $825,000. Contact Patti Halpin at 727-434-0933.
MEDITERRANEAN HOME offers spacious one-level living ing on a double lot (almost 1/3 acre) with 3 bedrooms, a den, 3 baths and a 3-car garage. Home features large screened patio with saltwater pool and heated spa. The inside of this lovely home boasts asts 10’-12’ ceilings, fireplace, solid core doors, tray ceilings,, crown molding, bamboo flooring, a dream kitchen with granite counter tops, stainless steel appliances and natural gas cooking, inside laundry room and much more.Located on beautiful Snell Isle, just minutes from downtown St. Petersburg. OFFERED AT $1,245,000 Contact Patti Halpin at 727-434-0933.
S T P E T E R S B U R G ....................727-896-1800 T I E R R A V E R D E ........................727-867-3100 T R E A S U R E I S L A N D ...............727-397-1800
YOUR LOCAL LUXURY & WATERFRONT SPECIALIST!
ALEXMREALTY@GMAIL.COM ALEXMALAGON.COM 727-280-6656
the villas at Date Palm – Brand New Gated Townhome Community Date Palm Ave, St Petersburg, FL | Multiple Units Available | Price Ranges From $416,900 - $539,000
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Discover The Villas at Date Palm! Multiple units available in these brand new townhomes. Three different models to choose from. No flood insurance required! Beautiful gated community only minutes away from awardwinning beaches, plentiful dining options, and close to Downtown St. Pete, Tampa, Clearwater, and Sarasota. Contact Alex Malagon at 727-280-6656 | AlexMalagon.com
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5909 SKIMMER POINT BLVD S, GULFPORT OFFERED AT $784,900 4 Bedrooms | 3.5 Baths | 3,549 SF Stunning estate located in the prestigious, guard gated, golf course community of Pasadena Yacht and Country Club. This home boasts an exquisite interior as well as an enclosed, pavered lanai with a natural gas heated pool and spa. Contact Alex Malagon at 727-280-6656 AlexMalagon.com
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272 BAYVIEW DR NE, ST PETERSBURG OFFERED AT $1,349,000 4 Bedrooms | 3 Full, 2 Half Baths | 3,953 SF site estate Located in the sought-after neighborhood of Snell Isle, this exquisite was custom built by Brightbay Builders in 2007 - no finishes were spared! Tropical landscaped backyard with Pebble Tech heated saltwater pool/spa Contact Alex Malagon at 727-280-6656 AlexMalagon.com
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446 13th Ave NE Historic Old NE Craftsman Style Home With Open Living Space. Large Updated Kitchen with Expansive Granite Countertops, Stainless Steel Appliances and Wine Cooler. Grand Master Suite Featuring a Large Office & Walk-In Closet. Private Tranquil Backyard with Gazebo, Lush Landscaping, Trex Decking and Paver Patio. Spacious Guest Apartment With Kitchenette & Full Bath. 3 BR, 3 BA, 3,194 Sq Ft, 2 CG, Guest Apartment Offered for $899,000 Contact JJ and the Z at 727-344-9191 Julie Jones or Kathryn Krayer-Zimring
525 20th Ave NE Grand Historic Mediterranean Home. 7-Foot Privacy Walls Enclose A Main House, Guest House, and Beautiful Courtyard with a Large Mediterranean Style Pool. 14-foot Barrel Vaulted Ceilings With Heart of Pine Wood Floors and Winding Staircase Balcony. Dramatic 1920’s Wrought Iron Chandeliers and Sconces. Spectacular Gourmet Kitchen. 130 Year Old Front Door, Vintage Cuban Tile, Completely Remodeled Guest House Offers 450 Additional Sq Ft of Living Space. 3 BR, 2.5 BA, 2,721 Sq Ft, Pool Offered for $849,000 Contact JJ and the Z at 727-344-9191 Julie Jones or Kathryn Krayer-Zimring
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206 11th Ave NE Traditional Old NE Home Modernized For Today’s Living. Open Tradit Contem Con tempor porary Kitchen. Flexible Floorplan With 1st or 2nd Level Master Suite. Sui te. An Addit Additional ditional Informal Living Space on the Second Level. Hardwood Floors Flo ors,, Wood ors Wood ood-Bu -Burning Fireplace and High Ceilings and Oversized 1 Car Garage. Quaint, Tropical Outdoor Patio. Gar 4 BR, B 3 BA, 2,310 Sq Ft, 1 CG Offered for $685,000 Contactt JJ Con J and the Z at 727-344-9191 Julie Jul ie Jon Jones es or Kathryn Krayer-Zimring
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ART CREDIT: CALUSA PRESS CO. | J&S SIGNS
The 1st Time Home Buyer, The Expanding Family, and Those Taking the Next Steps Towards Happiness
Be our guest BY KATHERINE SNOW SMITH AND AMY SCHERZER
You are cordially invited to a garden brunch, summer supper, lunch al fresco, elegant affair and a night under the stars with Tampa Bay women who really know how to set a table.
Shane Davis, St. Petersburg, with her hen, Cora Crawley, at her elegant outdoor table setting, complete with her hensâ&#x20AC;&#x2122; fresh eggs. (See page 46)
Photograph by Scott Keeler
Keep it simple, enjoy yourself and your guests will, too, says Karen Moffitt, who far prefers the garden over the kitchen in the South Tampa home she has lived in for 45-plus years.
Known for her outdoor dinner parties around a raised lily pond, Moffitt calls herself â&#x20AC;&#x153;the gardener, maid and handyman ... everything but the cook.â&#x20AC;?
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Who needs a stove when you have a garden? KAREN MOFFITT
. TAMPA
BYAMYSCHERZER PHOTOGRAPHSBYOCTAVIOJONES
Friends, not foie gras; conversation, not coq au vin, make a dinner party a success. Karen Moffitt doesn’t care a whit about a proper wine glass when there’s a hot topic on the table. So says the South Tampa host known for serving restaurant take-out when she entertains in her Beach Park backyard garden most every weekend in the spring and fall. “I call it home-served, not home-cooked,” she said, with a grin. “Razzle-dazzle them with great ambiance and good company, and they don’t care about the food. They all know I have no stove, so it’s not like they’re coming for gourmet.” It’s true. Moffitt removed the kitchen stove top and covered the space with Formica. The oven is for storing her sterling silver, “where it doesn’t tarnish if you never open it.” Artwork hangs on the kitchen cupboards, as it does floor to ceiling throughout the house. Up to two dozen guests fit around the raised lily pond in the garden abloom in gardenias, camellias, bougainvillea, geraniums, roses, you-name-it. Strings of lights twinkle above. Whimsical yard art crops up between bird feeders, wind chimes and a 19th century bronze of Atalanta and Hippomenes and the Golden Apples. “It’s all fluffed up now,” said Moffitt, who tends her little oasis daily, much more on Saturdays. “I’m the gardener, maid and handyman … everything but the cook,” she said. “I took down the chain link fence and my daughter Jenny’s batting cage when I retired and turned a concrete patio into the garden of my dreams.” Next month, Moffitt becomes president of the Friends of Plant Park, a group devoted to maintaining the riverfront grounds of the former Tampa Bay Hotel, home of the University of Tampa. Before guests arrive, Moffitt lights candles and fills vases collected on her travels around the world. For a special occasion, she will order a centerpiece from Tailored Twig florist Darin Bahl.
She sets the tables with linens and napkins she picked up in Provence, Ecuador and Aruba — more picnic than posh — all chosen to complement the yellow and blue melamine dishes she bought years ago at Crate & Barrel. The plastic wine glasses are from Pottery Barn. “Most people don’t realize they’re plastic,” she said. “Every time I switch to glass, something gets broken and I’m not risking my dog’s paws.” The menu rarely varies: steak salad and grilled chicken salad from Brio, a nearby restaurant. “Nothing to heat up,” she says. “I pick it up that afternoon and put in the fridge till dinner time.” Moffitt puts out cheese and crackers and a bowl of mixed nuts and she’s done, adding: “I just keep the wine and champagne coming.” Attire is always garden casual. The only music is the sound of the water gurgling in the fountains and the chatter of guests. Invitees fall into three categories: former University of South Florida colleagues, American Cancer Society board members from around the country, and girlfriends, some she’s known for 50 years. “I served on state and national cancer boards for 30 years,” said Moffitt, who earned a doctorate in education from USF with additional training in pediatrics. She directed the Florida Diagnostic and Learning Resource System from 1984 to 2010. As principal investigator on numerous research grants, she worked with chronically ill children and teachers to understand what effect medical treatment had on learning. Florida public schools and hospital schools throughout the United States use the curriculum she designed. When the idea of entertaining at home seems intimidating, remember the Moffitt rule. “Simplebutlovely,”sheadvises.“Enjoyyourselfandyour guests will, too.”
Moffitt sets the tables with linens and napkins she bought on her world travels.
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Etiquette instructor Tia Young , left, and her mother, Joyce Austin, always keep their dining room tables set, ready to share their hospitality at a moment’s notice. The dynamic duo usually tag-team when they entertain friends and family. Here, in Young’s home in Land O’Lakes, they share dishes, decor and duties.
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Making time for cordiality TIA YOUNG
. LAND O’LAKES
BYAMYSCHERZER PHOTOGRAPHSBYLORENELLIOTT
A beautifully set dining room sends a message: Welcome, we’re happy you’re here. So glad you could join us. “It’s the definition of our Southern hospitality,” said Tia Young, who enjoys tag-team entertaining, sharing duties, dishes and decorations, with her mother, Joyce Austin. Both always keep a picture-perfect dinner table as part of their home decor, guests expected or not, said Young, crediting her mother for modeling the golden rule of making people feel special. “She taught my sister and me to be kind and generous and grateful,” she said. It’s not just the table Austin sets in advance. She shops, cooks and freezes weeks before a party. “Oh, I do it all … every holiday, even Black History Month,” she said, when out comes African kente fabric tablecloths and coordinated dishes. A four-time cancer survivor, Austin, 73, was a Tampa Housing Authority property manager for more than two decades. “Because I am retired, I have more time to cook than Tia does,” said Austin. She buys fresh flowers for her Cross Creek home in New Tampa every week. Young’s full calendar makes silk arrangements more practical. “And I go to Honey Baked Ham while she makes all the side dishes from scratch,” Young said. Besides family gatherings, the women frequently host Bible study groups and workshops for community service organizations including Jack and Jill of America and the Charmettes. As co-chairwoman of the Florida Hospitals’ FoundationStarlightGalainNovember,Young,50,willlikely
be having committee meetings at her Land O’Lakes home in the gated Ballastone community of Oakstead. “I’m so excited tohaveEarth,WindandFireperforming,”shesaid. More than just a reflection of her good taste, to Young, a nicely set table symbolizes cordiality, an important quality she espoused as a former United Airlines international flight attendantandnowina15-yearcareerasanetiquettecoach. “I was on maternity leave when the 9/11 attacks occurred,” she said. “I saw an advertisement online to become a certified etiquette instructor and I extended my leave several years, until 2005.” Husband Victor, co-owner of BMW and Lamborghini dealerships in Sarasota, and soon-to-open Land Rover and Jaguar dealerships in Ocala, wasn’t wild about her returning to the not-so-friendly skies when her leave was up. So she decided to make her business, Tampa Etiquette Academy, a permanent career. She started with children, “teaching common courtesies, poise to posture,” and gradually expanded to adult and corporate classes. This month, she will give a seminar to graduate students at her alma mater, the University of Florida, as well as offer a Manners Boot Camp for ages 8 to 14 at the Avila Golf and Country Club. “I believe everything comes down to respect for others and treating people as you would a guest in your own home,” Young said. “You see a lot of bad manners making headlines recently.”
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You can go home again TIFFANY BABB
. ST. PETERSBURG
BYKATHERINESNOWSMITH PHOTOGRAPHSBYEVEEDELHEIT
As a child, Tiffany Babb collected black-eyed Susans and played hide-and-seek in the woods behind her house. Years later, she hosts beautiful meals for up to 30 people behind that same house. The seventh hole of the expanded Renaissance Vinoy golf course now sits where the woods were and Babb and her husband, Johnny, own her childhood home. “My family is so big we’ll have five tables set up for Thanksgiving,” said Babb, youngest of six children. Everybody brings food, and Babb and her sister Holly are usually in charge of decorating the table. One year, they used gold paperclips in pinecones for place card holders. “With Thanksgiving you can be really earthy. I like to use burlap. I like that juxtaposition of the rustic and the shiny,” she said. But for summer, her tables are all about color and mixing old with new. A lemony tablecloth from HomeGoods offers a splash of blue and yellow beneath vintage water glasses and mother-of-pearl-handled silverware. She found the glasses at an estate sale. (She used to frequent them until she started collecting too much.) The silver was her grandmother’s, giventoBabbbyhermotherasaweddingpresent. Thecenterpieceincludesartificiallemons,yellowthryallis, asparagus fern and peach carnations. Candles in creamcolored holders shaped like flowers, also from HomeGoods, look like another elegant touch but are actually citronella,
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because there’s no rule that says they have to be in those trademark metal buckets. Babb, 47, doesn’t like a stuffy table, but she does have a few rules for entertaining. “When you’re having an outdoor party, you have to have bugrepellent,”shesaid.Thetallliveoaksshegrewupclimbing allow her to abide by another edict: “If you’re going to be outside in the summer, you need to have shade.” Her mother, who died in 2008, had a flair for decor and entertaining, too. Babb can remember her hosting parties in their Florida room and seeing guests much more dressed up than they are these days for dinner at a friend’s home. Now her three children, Olivia, Harlow and Ella, look on at their mother’s creativity and have a seat at the table. “The people at a party are what make it,” Babb said. “Having a pretty table is a bonus.” After buying the house from her parents, Anne and John Dew, the Babbs spent about a year renovating before moving in, so it’s quite different from when she grew up there. But the yard is very much the same, which makes Babb happy when the iris and roses her mother planted bloom. “Some pentas just popped up out front that had to have been from my mom’s seeds because I didn’t plant them,” she said. “It was a nice surprise.”
Tiffany Babb at her summer table outside her home in St. Petersburg.
The people at a party are what make it. Having a pretty table is a bonus.â&#x20AC;? TIFFANY BABB
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Terri Lipsey Scott, chair of the board at the Dr. Carter G. Woodson African American Museum, pictured with a table she set in the Legacy Garden at the St. Petersburg museum.
Scott calls this table setting “Summer Sensation.” It features bright colors, tulips, lemons and flat wear with a twig design.
Scott calls this table setting “Sweet Magnolias.” It was set under a magnolia tree and features orchids and fresh limes along with a coconut cake.
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Having a knack and a passion TERRI LIPSEY SCOTT
. ST. PETERSBURG
BYKATHERINESNOWSMITH PHOTOGRAPHSBYDIRKSHADD
Whether it’s a casual dinner at home with just her husband, the DiversiTea for 65 guests at the Dr. Carter G. Woodson African American Museum or helping out a bride having her wedding there, Terri Lipsey Scott loves to set the table. “I have three tables at home that stay set always, the breakfast table, the dining room table and an outside table,” she said, while putting the finishing touches on one of two tabletops she created for Bay at the museum. As chair of the St. Petersburg museum’s board, it is like a secondhometoher.“I’malsothedishwasher,programdirector, janitor and caterer,” she said with a laugh. “I so love this place. It has brought me and the community so much joy.” She even planted the magnolia trees in the Legacy Garden thatofferalittleshadeandfreshbloomsforhertable. A native of Savannah, Scott grew up with a formally set table at every meal. “My friends would come over and the table would be all set and they’d say ‘you don’t just sit down?’ ” she recalled. The habit and nicety stuck. Now, even when she’s dining solo, there’s a place mat, charger, plate, folded napkin and fresh flowers. To suit every occasion, color scheme and holiday, Scott is always adding to her stash of table decor. A silverware basket entwined with greenery works as a flower holder instead sometimes. “This is all outerwear,” she said of the greentinted plastic goblets and cream-colored plates that look just likefinechina.“Ithinkthat’sbestwhenyouareoutside.” Real flowers are preferred over artificial, but she did use silk tulips for the Bay shoot because she worried real ones might not cooperate with the heat and sun. But what a find. They are in a glass jar in a clear, solid substance that looks like water so they appear to be completely natural. Favorite haunts for finding just the right pieces include T.J. Maxx, Marshalls and HomeGoods.
“Oh, and Pier 1. I can’t forget them. I also like to rummage in antique shops and Goodwill,” she said. “I have a wonderful collection of tea cups, saucers, vases and all that.” Sometimes she plans a meal around the theme of the table; other times she sees a dessert, like a crisp white coconut cake, and plans a table around that. Scott worked for the city of St. Petersburg for 27 years, 21 as City Council administrator. She has never decorated professionally by any means but sometimes her knack for table setting comes into play when people rent the museum or garden for private functions. “If I see a bride or someone struggling, I’ll suggest this or that and we figure it out,” she said. But these days, Scott is laser focused on the history museum’s June exhibit: “They Were as Gay as They Were Black: The Harlem Renaissance, Celebrating St. Petersburg’s Gay Blacks with Pride.” It includes a candlelight vigil commemorating Pulse victims Monday, June 12 at 7:30 p.m., a movie on Friday, June 16 at 7 p.m. and an open dialogue Tuesday, June 20 at 7 p.m.
Welcome to Moon Acre SHANE DAVIS
. ST. PETERSBURG
BY KATHERINE SNOW SMITH PHOTOGRAPHS BY SCOTT KEELER
Growing up on a Hernando County farm with parents who entertained regularly, Shane Davis developed a knack early on for making a home feel welcoming to guests. “My job was always to set the table. My mother would send me out on the farm to gather things to set the table,” she recalled. “Even when she did have a florist do the arrangement, I would gather sticks and branches and foliage to give to the florist to supplement.” She still follows her mother’s lead when decorating a table using personal touches from home, be they bougainvillea or bird of paradise blooms, eggplant grown in the vegetable garden or eggs from the 10 hens who live in her large yard in St. Petersburg’s Jungle Prada neighborhood. She and husband, Gerald, entertain about twice a week, whether it’s close friends sharing pizza on the patio or a seated dinner for more than 20. “We just had our good friends over with their kids. And we took some tea lights and hurricane lamps outside, made homemadepizzaswiththe Bern’s salad,and itwas gorgeous outside and I thought: Life doesn’t get any better than this,” Davis said. The Bern’s salad is a re-creation of the beloved Caesar salad served at the South Tampa landmark made possible by a friend who has carefully watched it prepared tableside in the restaurant and figured out the ingredients. The Davises make the dressing with the freshly laid eggs of their hens, who are named after the women of Downton Abbey. Lady Sybil is her favorite, Cora has a lazy eye, and Edith, sadly, has passed away. “I think Mrs. Hughes is the double layer,” Davis, 47, surmised, when explaining that there’s always a daily egg in the henhouse that has two yolks. Four years ago when the couple was looking to move from a house on the beach to a bigger space to raise their two children, Davis wanted to find something in a true neighborhood, but was reminiscent of her wide-open days in Hernando.
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We just had our good friends over with their kids. And we took some tea lights and hurricane lamps outside, made homemade pizzas with the Bern’s salad, and it was gorgeous outside and I thought: Life doesn’t get any better than this.” SHANE DAVIS Thekids,HannahandGarrison,whowere8and6respectively at the time, were excited about a new house but sad to leave the beach. “I said we were going to some place magic, and they could name our new home,” Davis said. They came up with Moon Acre, after the magical movie, The Secret of Moonacre. The1924homeonalmostanacredoeshaveanenchanted feel that lends perfectly to entertaining. Along with the natural elements she incorporates into a tablescape, she loves using vintage linens, silver and fine china. The table she set for Bay includes a tablecloth from her husband’s family estimated to be 170 years old and the silver tea set he gave her for their first anniversary. The crystal goblets and silver flatware are from various patterns, and some pieces she picked up one or two at a time because she likes to mix and match. “Ithinkthataddstotheconversation,”Davissaid.Notthat an immigration lawyer who is the daughter of architect Sanford Goldman, who studied with Frank Lloyd Wright, and the late Anne Goldman, a pioneering female editor at the St. PetersburgTimes,iseverlackingforsomethingtotalkabout.
Also, guests always want to know more about the hens. They tend to lay one egg a day on average, but when summer days are longer some will pop out two, she reported. The hens who lay blue eggs always lay blue eggs, the ones who lay speckled always lay speckled, those who lay brown only lay brown. Free-range eggs from Moon Acre are creamier with a richer texture and a brighter yolk compared to eggs from a store, she believes. “Obviously, I like to serve eggs. We make quiche. We’re constantly making bread. We make challah,” Davis said. “My husband makes breakfast burritos for the kids every Saturday morning.” She also gives away eggs in clear cartons with a Moon Acre label. They are first-day-of-school presents for teachers and parting gifts for dinner guests. Davis often puts together a whole gift basket, filling containers she’s found at thrift stores or HomeGoods with homegrown eggs, flowers, herbs and vegetables. “I also give them for no reason,” she said. “That’s my favorite way to give a gift, for no reason.”
A gift basket from Shane Davis, complete with her hens’ fresh eggs, organic vegetables and herbs from her garden.
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Blank Walls. Endless Halls. Dark Den. WhereTo Begin. Making design challenges work. Beautifully.
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Catered Excellence Celebrate the Season with a Holiday Gathering Whether a corporate celebration for your associates, or an intimate Holiday Party in the privacy of your own home, let Café Ponte customize your menu with our exquisite entrees, paired with the perfect wines, and delectable Chefs desserts. • Weddings • Bar/Bat Mitzvahs • Corporate Events • Private Parties To book your event, please contact us at catering@cafeponte.com or call 727-538-5768
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Strickland Property Group is proud to have closed over $204 Million in sales since 2014! 1325 Snell Isle Blvd NE #510 Listed as $759,000
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BITTERS
ARE BACK
Bitters made by Story Stuart, owner of Story Brooke Craft Coffee Bar in St. Petersburg. The bitters ingredients include: cardamom pods and ground cardamom, cinnamon stick and ground cinnamon, cloves and ground cloves, black pepper corn and ginger. Photograph by Scott Keeler
BY MICHELLE STARK, TIMES FOOD EDITOR
T
hink of bitters like the spice rack of the cocktail world. That’s the first thing Hunter Bryant, bar manager at Haven in Tampa, tells me when I sidle up to the restaurant’s bar on a recent weekday for a Bitters 101 lesson. It instantly helps me understand the allure of the alcoholic extracts. Like most people, I was familiar with bitters, those mysterious dark dashes of potent liquid gingerly administered to a cocktail, but never too sure what function they served. I’ve seen Angostura and Peychaud’s, two popular national bitters brands, in the liquor store, always too intimidated to bring them home. Up until a couple of years ago, I only regularly encountered them in something like an Old Fashioned, a classic drink made up of a spirit (usually bourbon or whiskey), water, sugar and bitters.
Story Stuart, below, of Story Brooke Craft Coffee Bar in St. Petersburg, makes the Campfire Story drink shown above, which includes chocolate bitters, sweet and condensed milk, vanilla bean syrup, coffee, marshmallow and hickory smoke.
Photographs by Scott Keeler
But sitting at Haven’s bar with dozens of bottled brands and some of Bryant’s own concoctions in front of me, I begin to see why bitters may be more popular than ever, and a crucial part of the recent craft cocktail explosion. “The most basic definition of bitters is a strongly concentrated infusion of plant material: bark, roots, flowers, fruits and other accentuating flavors,” Bryant says. “They’re used in very small amounts, drops and dashes, to add secondary flavors to cocktails and tie all your other flavors together. A balancing element, just like salt and pepper.” And bitters go way back. Bryant says they were important parts of what we now consider the modern cocktail, which was invented about 200 years ago. Bitters were used to flavor spirits that were not very high in quality or flavor, combined with things like fruit to make drinks more palatable for those ancient imbibers. Because of their relatively low alcohol content (usually around 30 or 40 percent), they were also actively sold throughout Prohibition, considered a “non-potable” ingredient as opposed to an alcoholic beverage. Bitters start with a high-proof alcohol, something like Everclear or a high-proof whiskey or rum. The higher the proof, the more efficient the extraction of flavor will be. What comes next is up to you. The classic infusions include esoteric-sounding ingredients like gentian root, bitter orange peel, cinnamon chips, galangal and cinchona bark. These very bitter plant materials are the main components in something like Angostura. But I quickly learn that you can turn just about anything into a small bottle of potent bitters. Bryant’s own collection, which he does for fun but not yet officially as part of Haven’s bar program, encompasses a large variety of ingredients: black walnut, strawberry, banana,vanillabean,hotpepper,dill,lime,grilledpineapple and blood orange. Story Stuart, who opened St. Petersburg’s Story Brooke Craft Coffee Bar in February, even uses bitters in coffee. Before opening the shop, Stuart was a food and beverage experience manager at Walt Disney World, and she brings a lot of that cocktail knowledge and experimentation to her coffee menu. One of her signature drinks, called the Campfire Story, blends sweetened condensed milk with housemade vanilla syrup and chocolate bitters (as well as a bit of smoke and toasted marshmallow garnish for maximum campfire vibes).
At left, the Glasgow Patter and Haven Sour at Haven in Tampa. Below, bar manager Hunter Bryant garnishes his award-winning Glasgow Patter cocktail with a lemon peel. At bottom, a variety of commercially available bitters. Photographs by Luis Santana
“When I was opening the shop, I knew I wanted to mix bitters with coffee; they just mix so well,” Stuart says. “It adds a different depth and complexity.” Bitters are also increasingly a key component in restaurants and bars that don’t sell traditional spirits. Places like the Reading Room in St. Petersburg, which opened earlier this year with a lineup of non-liquor cocktails, mix Tiki Bitters, Peychaud’s and more with things like prosecco and vermouth to create cocktails that are bursting with flavor. “There are really no rules, the sky’s kind of the limit,” Bryant says. “As long as the craft cocktail movement stays popular, I think we’ll continue to see a huge resurgence in bitters as well. They go so hand in hand, and they’re so crucial to each other.”
6:30 p.m.
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Stunning Mid-rise Residences and Carriage Homes from the mid-$600s to $1.7 million 275 Belleview Blvd. Q Belleair, FL 33756 Q BelleviewPlace.com Q 727-469-7070
ACCOLADES FORTHE
CHEFS
The art of Florida’s James Beard semifinalists BYLAURAREILEYANDKATHERINESNOWSMITH
PHOTOGRAPHSBYEVEEDELHEIT
➤ CLICK TO VIEW TAMPA BAY’S TOP RESTAURANTS Grown-Up S’More with graham cracker, milk chocolate, marshmallow and booze served at The Rusty Spoon in Orlando.
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TAMPA BAY’S TOP RESTAURANTS
STIRRING IT UP
I
BY LAURA REILEY, TIMES FOOD CRITIC
t was going to be Florida’s year. We had a Best New Restaurant semifinalist (KYU in Miami), an Outstanding Baker nod (Zak Stern of Zak the Baker in Miami), an Outstanding Restaurateur contender (Richard Gonzmart of the Columbia Restaurant Group) a Rising Star hopeful (Bradley Kilgore of Alter in Miami) and out of 20 semifinalists in the Best Chef: South category, Florida had six, two in the Tampa Bay area. But what the James Beard Foundation giveth, they taketh away. The annual “Academy Awards of food” in May yielded a big sous-vide goose egg for the state and New Orleans once again walked away with the prizes. Thisisglass-half-emptythinking.Whatallthese heart-palpitatingpossibilitiesmeanisthis:Florida hasbecomeanotableandformidableproducer ofambitiouschefsanddestinationrestaurants. FromFerrellAlvarezinTampaandChrisPonte inClearwater,toKathleenBlakeinOrlandoand BrandonMcGlameryinWinterPark,andClay ConleyandDemeLomasontheothersideofthe stateinPalmBeachandMiami,respectively,Florida chefsarestirringthingsupinthefoodworld. Why is this happening? Opinions vary. Some say it’s access to better product, with a raft of new small farmers and artisanal food producers serving the state’s upscale restaurants. Others say it’s that a critical mass of notable executive chefs functions as an incubator for young talent. And still others posit that the state’s high school and college-level culinary programs have proliferated and matured. Bottom line: It’s about what’s on the plate. We caught up with some of this year’s Florida Beard semifinalists to talk about why they do what they do and to see what’s for dinner these days. And if the following pages are any indication, New Orleans, you’d better watch your back. Florida is coming for you.
Smoked salmon with marinated beets, toasted almond milk and black radish served at Luma on Park in Winter Park.
The pickled platter featuring pickled cabbage, green tomatoes and pickled cucumber. At right, an assortment of baked goods.
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ZAK STERN
Z
The Gravlax Platter served with crudités and a choice of bread.
ak Stern baked his first loaf of bread on a farm in Sweden. It wasn’t at culinary school or in his grandmother’s kitchen. He learned the art of baking bread while apprenticing on an organic farm. The college graduate worked on a couple of organic farms in Florida and Georgia before flying overseas to find apprenticeships through World Wide Opportunities on Organic Farms. The program offers travelers the chance to work and learn on a farm in exchange for free room and board. “I looked for farms that focused on bread, wine and cheese. Bread was simply the most accessible,” Stern said. Though he did learn to make cheese, bread interested him the most. He lived on several farms for several years but there were three that influenced him the most: Rosenhill Farm in Sweden, Borgo Pignano in Italy and Goats with the Wind in Israel. Shortly after returning to Miami he started selling his bread to a few restaurants. The orders kept coming, so he opened up his first bakery in a garage in 2012. Two years later when he had a reputation for the best bread in town, he opened Zak the Baker bakery in Miami’s Wynwood district. His simple style of white walls and wooden tables reflects his commitment to using simple, local ingredients. The menu offers, of course, bread, crunchy on the outside and almost creamy in the inside, along with spreads from hummus to avocado. In January, Stern, 31, opened a kosher deli. “The deli gives us a chance to continue preserving tradition, which is something I enjoy dedicating myself to.” Its name? Simply, The Deli.
ZAK THE BAKER 295 NW 25th St. Miami
— Katherine Snow Smith
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KATHLEEN BLAKE
I
t’s not surprising that Iowa native Kathleen Blake would be an early advocate for serving locally grown food. Along with growing up in a state blanketed with farms, she trained at the Community College of San Francisco’s Culinary Apprenticeship Program, then went on to work at San Fran’s Square One restaurant. There, mentor Joyce Goldstein taught her the importance of focusing on quality ingredients, prepared simply, and building personal relationships with purveyors. She went on to make her mark at the Steelhead Grill in Pittsburgh and Restaurant Nora in Washington, D.C., which is touted as the first certified organic restaurant in the country. Blake was recruited to be the chef de cuisine when Primo opened at the JW Marriott Grande Lakes in Orlando in 2003. She organized a cooperative with local farmers that supplied many area restaurants. With husband William Blake, she ran an organic garden at Primo until 2011, when the couple opened the Rusty Spoon. Blake, 51, was also a 2013, 2015 and 2016 James Beard nominee for Best Chef in the South. — Katherine Snow Smith
At left, “Red Devil” stuffed eggs with Tabasco, cornichons, tons of herbs and oven-dried tomatoes.
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THE RUSTY SPOON 55 W Church St. Orlando
“Dirty South” served with Canaveral shrimp, local catch and littleneck clams in a rich shrimp-peanut broth, with garlicky greens and creamy grits. At right, “Rusty Donuts.”
Harissa smoked thumbelina carrot with goat milk ricotta, dates, radish, puffed quinoa, baby lettuces and preserved lemon buttermilk dressing.
Cobia collar with nuoc cham, Thai chili, raw turnip and daikon salad.
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FERRELL ALVAREZ
F ROOSTER & THE TILL 6500 N Florida Ave. Tampa
errell Alvarez, 38, started at the way back of the house as a 15-year-old dishwasher in northern Kentucky and did so for four years until he graduated high school and went to the Cincinnati Culinary Arts Academy. He came to Saddlebrook Resort at the turn of the century and worked his way up to sous chef tournant. After four years, Marty Blitz, the iconic chef at Mise en Place, brought Alvarez to the game-changing Tampa restaurant. There he worked his way up to chef de cuisine and met general manager Ty Rodriguez, whom Mise en Place founder Maryann Ferenc had lured from New York. At the South Tampa landmark the two men came to understand not just amazing food but the sense of community a restaurant affords its neighborhood and staff, and began planning their own vision. They opened Rooster & The Till with its exhibition kitchen in December 2013 in Seminole Heights. The always-surprising small plates are locally sourced and carefully created, earning the restaurant high ranks by diners and critics. — Katherine Snow Smith
Pork secreto with bok choy “a la plancha,” pickled and blistered shishitos, pig ear “chicharrones,” burnt onion aji amarillo vinaigrette.
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BRANDON McGLAMERY
B
randon McGlamery trained at the California Culinary Academy then went on to learn on the job at some of the best restaurants in Northern California, including Chez Panisse in Berkeley, The French Laundry in Napa Valley and Delfina in San Francisco, . His love for wood-fired foods in the Italian tradition was born in these kitchens. He lived and worked between California and Europe for eight years before moving to Atlanta in 2003. There he honed his talents as chef de cuisine alongside his mentor Anne Quatrano, a James Beard winner, at Bacchanalia for three years. Since he was hired as executive chef at Luma on Park in 2006, the restaurant has received many accolades, including a 2013 James Beard semifinalist nod. In 2011 he expanded his repertoire with the opening of Prato, serving Italian-inspired plates of market fresh ingredients prepared in oak-burning ovens. In January, McGlamery, 44, opened Luke’s Kitchen and Bar in Maitland, where the menu offers classic American fare, with emphasis on seafood. He says he loves being a chef because food doesn’t think, doesn’t talk back and usually makes people happy. — Katherine Snow Smith
Red curry-cured amberjack with kohlrabi, Frog Song green strawberries, avocado, fuji apple, red serrano broth.
LUMA ON PARK 290 S Park Ave. Winter Park
At left, Crystal Valley chicken with bratwurst, crispy wing, spring vegetables and poached mandarinquats. At far right, opposite page, roasted cauliflower tart with arugula purée, pickled heirloom vegetables and Parmesan.
Margherita wood-fired pizza with fresh mozzarella, tomato sauce, fresh basil, Parmesan and organic olive oil.
At left, goat cheese gnocchi that are hand-rolled with broccoli-pistachio pesto, Parmesan and micro basil.
CHRIS PONTE
A
fter graduating from Johnson & Wales University in Providence, R.I., Chris Ponte began his culinary career at Clearwater’s Pepper Mill Restaurant, where a fairytale-esque twist of fate awaited. He worked to satisfy all patrons’ special requests and after several months one in particular asked to meet the chef. “What would the young man like to do in the future?” he asked. “Study in France,” Ponte replied. The patron, a Long Island, N.Y., retiree, who had no local family, gave the chef money to pursue his dream. Ponte was soon studying at France’s iconic culinary institute, Le Cordon Bleu, and upon graduation, was hired as an apprentice at the famed Taillevent, also in Paris. After six years in Paris, Ponte became an executive chef for a N.Y. entrepreneur. He coordinated daily meals, corporate events and private dinner parties while taking unpaid apprenticeships at some of New York City’s best restaurants on the weekends. When he decided to open his own restaurant in 2002, Ponte returned to Florida’s West Coast and Cafe Ponte was born in Clearwater. Last year, Ponte, 49, and wife, Michelle, teamed up with Outback Steakhouse and Bonefish Grill alums to open On Swann in Tampa’s Hyde Park Village. And diners and critics are living happily ever after.
Cafe salad with bosc pears, frisee, red onions, fried goat cheese, tomatoes, candied pecans and honey-poppy seed vinaigrette.
CAFE PONTE 13505 Icot Blvd., Suite 214 Clearwater
ON SWANN Hyde Park Village 1501 W Swann Ave. Tampa
— Katherine Snow Smith
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NATIONALLY RANKED
521 Mandalay Avenue #1401 Jacqueline Diaz & Karen Hegemeier
#
35
746 14th Avenue NE
$2,889,000
Alona Dishy
727.424.2317
on the REAL Trends 500 by sales volume, 2016
$2,750,000 727.458.8037
Web ID U7810922
Web ID U7814847
CLEARWATER | 727.585.9600
SOUTH TAMPA | 813.217.5288
ST. PETERSBURG | 727.898.6800
321 Indian Rocks Road North Belleair Bluffs, Florida 33770
202 South Moody Avenue Tampa, Florida 33609
102 2nd Avenue NE St. Petersburg, Florida 33701
851 Brightwaters Boulevard NE $4,350,000 | Web ID DISH041717IHE Alona Dishy 727.458.8037
180 Beach Drive NE #602 $2,595,000 | Web ID U7802059 Gunn-Swainston Group 727.688.8875
1849 Bayou Grande NE $2,500,000 | Web ID U7803117 Jessica Denig & Sandy Waterbury 813.713.1301
614 Columbus Drive $2,495,000 | Web ID U7768345 Gunn-Swainston Group 727.421.7234
4998 62nd Avenue South $2,450,000 | Web ID U7801385 Janet Elwood 727.692.3331
555 5th Avenue North #824 $2,395,000 | Web ID U7793876 Gunn-Swainston Group 727.421.7234
7723 Still Lakes Drive $2,350,000 | Web ID U7812191 Jacqueline Diaz 727.424.2317
501 Mandalay Avenue #1010 $1,890,000 | Web ID U7790560 Jacqueline Diaz & Karen Hegemeier 727.424.2317
Sotheby’s International Realty® and the Sotheby’s International Realty logo are registered service marks used with permission. Each office is independently owned and operated. Equal Housing Opportunity. Property information herein is derived from various sources including, but not limited to, county records and multiple listing services, and may include approximations. All information is deemed accurate. *Summer Landscape by Vincent Van Gogh.
Summer Landscape Vincent van Gogh
412 Harbor Drive North $1,248,000 | Web ID U7817281 Jackie Diaz & Karen Hegemeier 727.515.1532
12036 Pasco Trails Boulevard $1,090,000 | Web ID T2819868 Mary Renfroe 813.230.7409
12851 Ventana Court $899,900 | Web ID T2850418 Rachel Fisher 813.484.8960
8410 Meadowbrook Drive $775,000 | Web ID U7815885 Sharon Skinner 727.515.1532
73 Ladoga Avenue $989,000 | Web ID T2868340 Lance Williams 813.610.5401
18003 Cozumel Isle Drive $899,999 | Web ID T2869526 Shane Vanderson 813.205.5430
PREMIERSOTHEBYSREALTY.COM
3103 West Harbor View Avenue 747 4th Avenue North A-Penthouse $650,000 | Web ID U7808057 Kelly Lee McFrederick 727.410.3605
3803 West Barcelona Street $537,000 | Web ID T2872637 Jeramiah Bustin 813.857.2120
YOUR LOCALLY OWNED PARTNER WITH A GLOBAL REACH
Lynn Richey & Taylor Richey
$1,375,000 813.244.6533
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Over 1000 associates and employees 40 locations throughout Florida and North Carolina
classic design.
MODERN
P E R S P E C T I V E.®
SPECIAL SAVINGS GOING ON NOW
CITRUS PARK 8314 CITRUS PARK DRIVE (ACROSS FROM CITRUS PARK TOWN CENTER) 813.920.9696 BRANDON 10015 ADAMO DRIVE HIGHWAY 60 (1/2 MI. WEST OF BRANDON TOWN CENTER) 813.621.7585 Ask a designer or visit ethanallen.com for details. Sale going on for a limited time. ©2017 Ethan Allen Global, Inc.
St. Pete Pride
FLORIDA’S LARGEST PRIDE
ST. PETE PRIDE
JUNE 23- 25, 2017
Fresh off the heels of hosting the International Gay & Lesbian Travel Associations’ Annual Global Convention, St. Pete is proud to welcome over 250,000 revelers to St. Pete Pride, June 23 - 25. St. Pete Beach and Clearwater Beach, both ranked in the Top 5 U.S. Beaches by TripAdvisor in 2017, anchor 35 miles of white-sand bliss. Add the Dalí Museum, eclectic eateries and St. Pete nightlife, and you’ve only just scratched the surface of things to do and see.
Home to two of the top 5 beaches in the U.S.
VisitStPeteClearwater.com/LGBT
W NE
ICE R P
7401 Water Silk Drive N Bayou Club This magnificent 5 bedroom, 5.5 bath custom Mediterranean overlooks Bayou Club’s 14th fairway. Features include a Pebble Tec pool and spa, gas fireplaces in two living areas, granite and stainless island kitchen, game room and media room. 7401WaterSilkDrive.com Offered at $1,125,000
,
1878 Royal Oak Place E • Dunedin
,
The stunning focal point of this exquisitely updated 4 bedroom, 5 bath custom home is an attractive brick lanai showcasing a pergola shading a waterfall cascading into a 5000 gallon koi pond. Special features include a granite and stainless kitchen, family room with game room fireplace and wet bar. 1878RoyalOakPlace.com Offered at $1,149,000
Over Half a Billion Sold So Far! The Thorn Collection
| 727.432.9019
| www.TheThornCollection.com
© 2017 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Office is Independently Owned and Operated. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo are service marks registered or pending registration owned by Coldwell Banker Real Estate LLC.
105 Harbor Drive Belleair Beach
This 5 bedroom, 4.5 bath home on Clearwater Bay is perfect for a large family and entertaining.The home includes an open great room, formal dining and living rooms, elevator, office, master suite with sitting area, game room with custom wet bar, two patios, swimming pool and spa, dock with boat lift. 105HarborDrive.com Offered at $2,150,000
17877 Wayne Road • Odessa
This estate features an imposing two story Georgian residence, with 5 bedrooms, 5 full and 2 half baths, set on a 5 acre property overlooking Lake Calm. Amenities include incredible custom woodwork, five fireplaces, mahogany study, tennis court, dock, screened gazebo, cabana and three car garage. 17877WayneRoad.com Offered at $1,950,000
Over $96 Million Sold in 2016. We consistently sell a home every 2.3 days ~ yours could be next. Martha Thorn
| 727.432.9019
| www.TheThornCollection.com
The popularity of boho chic fashion allows for stylish clothes that are beautiful yet still comfortable. We have the French Revolution to thank for this look that has ebbed and flowed for more than 200 years. When the old system of society was overthrown, artists, writers and intellectual types, often called “bohemians,” were no longer supported by wealthy clients. So they rejected expensive corsets, crinolines and stiff bodices and started making their own clothes using organic dyes and hand embroidery or patching and intertwining used clothing. Centuries later, the result is still creative, comfortable and chic.
Don’thatemebecauseI’m
COMFORTABLE
BY KATHERINE SNOW SMITH PHOTOGRAPHS BY JIM DAMASKE
At left, white ruffled layered maxi dress, $225; turquoise beaded layered coin necklace, $72; turquoise choker, $56. All from Kit’s Well-Dressed Boutique. Natural folding clutch, $65. LMB Boutique. Above, Always On Vacay sun hat, $40. Haden Reid Boutique.
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White ruffled layered maxi dress, $225. Kitâ&#x20AC;&#x2122;s Well-Dressed Boutique.
Sunshine on my shoulders The loose, flowing lines are even more appreciated during a long, hot Florida summer. This cool, airy dress pairs well with long hair and a good breeze. This fun, front porch look to the right may not seem completely comfortable with the heels, but wedges are far kinder to our feet than stilettos.
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Navy tiered jersey skirt, $88; Cocktails First T-shirt, $49; rustic tan wedges, $180; woven blue and white purse, $57; vegan suede necklace with circle, $89. All from LMB Boutique.
Fashion al fresco This candy striped top is complemented by a tassel and pom-pom. These finishing touches are frequent adornments on hand bags, shoes and jewelry these days but not as common on clothing. Yet. Be one of the first to set the style. We’ll raise our collective pom-poms to cheer for the owner of On Swann, the restaurant in our backdrop. Chris Ponte, the chef-owner of Cafe Ponte in Clearwater, was a semifinalist in the James Beard Foundation’s category of best chef in the south. (See more Florida restaurants that got a nod from what’s known as the Academy Awards of Food on page 62)
Denim wide-legged cropped pants, $202; pink ruffled top with tassel accents, $180; gray snakeskin heels, $170. All from Haden Reid Boutique. Large hoop lion earrings, $24. Kit’s Well-Dressed Boutique.
I’ll have what she’s having The iconic line from When Harry Met Sally came from a restaurant customer expressing interest in something that wasn’t on the menu, but it could also be said by a diner at Goody Goody Burgers in Hyde Park Village admiring this great summer outfit. The flowers embroidered at the left knee add a touch of flair that sets these jeans apart from the sea of tattered denim everyone is wearing.
I’ll take a romper to go
Strappy top, $49; floral embroidered ankle jeans, $128; dark tan suede fringe booties, $99; multi-chain necklace with graphite stone, $49. All from LMB Boutique. Cross hoop earrings, $32. Kit’s Well-Dressed Boutique.
It’s just one piece and one decision to make when getting dressed. Comfortable and easy. Thank you, boho romper. Well, actually you still need to pick your shoes. Rompers can be worn with heels or comfortable, shiny sneakers like these. We’ll take this opportunity to salute Goody Goody proprietor Richard Gonzmart, who also owns the Columbia restaurants, Ulele and Cha Cha Coconuts. The man who has brought us so many favorite flavors was a semifinalist for the James Beard Foundation’s outstanding restaurateur award.
Bead detail bell sleeve romper, $135; snake-print fringe sneakers, $110; cross hoop earrings, $32; freshwater pearls multi-colored gray necklace, $165. All from Kit’s Well-Dressed Boutique.
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Boho chic for any occasion Another accolade of boho chic fashions is they are perfect for a day of shopping that can develop into cocktails, dinner or dancing. Remember, thatâ&#x20AC;&#x2122;s how summer days go sometimes. Our model is right at home at this zinc top table for sale at Blue Moon Trading Company in Hyde Park Village but would also fit in at an elegant dinner party.
Tie-dye empire waist maxi dress, $145; straw platforms, $157; gold fringe layered necklace, $38; vintage sunglasses, $18. All from Kitâ&#x20AC;&#x2122;s Well-Dressed Boutique.
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Just add vacation This outfit longs to be whisked away in your suitcase then worn for a poolside lunch, bike tour to explore a cool city or for strolling the shops. We may have the French to thank for the bohemian style but the Romans get credit for these gladiator sandals, of course. The addition of color and tassels adds the perfect kick for summer.
Gray stripe top, $150; gray stripe shorts, $142; Always On Vacay sun hat, $40; gladiator sandals, $200. All from Haden Reid Boutique.
FASHION STYLIST: Sandra Davila MAKEUP AND HAIR: Monique McLaughlin, Jackie Cupples MODEL: Katie Holliday STORES REPRESENTED: LMB Boutique, 815 S Howard Ave., Tampa. Kitâ&#x20AC;&#x2122;s Well-Dressed Boutique, 3006 W Swann Ave.,Tampa. Haden Reid Boutique, 2616 W Kennedy Blvd., Tampa. Photographed in Hyde Park Village, at Goody Goody Burgers and On Swann, Tampa.
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A casual restaurant with an upscale atmosphere featuring fine wines by the glass and bottle. Offering charcuterie and cheese platters, along with chef inspired entrees and small plates.
Restaurant & Wine Bar 300 Beach Drive N.E., St. Petersburg, Florida 33701
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COOL IT These dishes won’t turn up the heat when you make them or eat them. BY MICHELLE STARK, TIMES FOOD EDITOR PHOTOGRAPHS BY LARA CERRI
T
he last thing I want to do in summer, in Florida, is turn on the oven. But it’s easy to tire of standby meals that don’t need to be cooked: salads, fruit plates, cheese spreads. Here are three recipes perfect for serving by the pool or on the beach during the sweltering months ahead, dishes that come into their own without the help of a kitchen’s heat. These are light recipes that pair well with swimsuit season, and they also showcase gorgeous seasonal produce. Think fresh corn, which is plentiful in grocery stores right now, and bright red, juicy watermelon.
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WATERMELON GRANITA Granita is a must for summer, a simple recipe that can be endlessly adapted. The basic components are fruit (or some other flavorful product, like coffee), sugar, and a freezer. Granita can be eaten on its own as a light and low-calorie dessert, or atop fruit or even a cocktail for a bit of textural variety. INGREDIENTS 10 cups watermelon cubes ½ cup sugar ½ jalapeno, roughly chopped (optional) A few mint leaves, plus more for garnish Juice of 4 limes Zest of 2 limes DIRECTIONS 1. In a blender, blend watermelon, sugar, jalapeno, mint, lime juice and zest. 2. Pour the mixture into a sieve over a 13- by 9-inch pan. 3. Freeze for 1 hour. 4. Remove from the freezer and scrape and break up the more frozen pieces around the sides of pan. 5. Mix the frozen bits into the more liquid part in middle of pan and place back into the freezer for another hour. 6. Repeat the scraping and mixing process and freeze for one more hour before mixing again. Keep in the freezer until ready to serve. Serves 4 to 6. Source: Rachel Ray Show
JUNE 2017
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SOUTHWESTERN CORN SOUP WITH SHRIMP This recipe relies on frozen corn for convenience and speed, but consider buying a handful of fresh ears. Simply shuck them, boil them in a large pot filled with water for about 30 minutes, then cut the kernels from the cob, let them cool, and use as directed in the recipe. The fresh factor will up this already refreshing chilled soup. INGREDIENTS 4 packages (10 ounces each) frozen corn kernels, thawed 1 cup plain nonfat Greek yogurt 1 cup milk 1/3 cup fresh lime juice (from 2 or 3 limes) 1 teaspoon ground coriander Pinch cayenne pepper 1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp Coarse salt and ground pepper 1 cup grape tomatoes, halved 1 avocado, halved, pitted, peeled, and diced DIRECTIONS 1. In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. 2. Alternatively, place everything into a pot and use an immersion blender to blend. 3. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. 4. Stir in chopped shrimp, and season with salt and pepper. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Serves 4. Source: Everyday Food
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TOMATO, PEPPER AND RADISH SALAD IN AVOCADO The ingredients that make up this simple salad — garlic,
DIRECTIONS
radish, scallion — lend the recipe a sharp and zingy bite that’s
1. Combine lime juice, cayenne, and garlic in a small bowl. Add
balanced by serving the whole thing on a bed of smooth,
yellow bell pepper, tomatoes and radishes to the bowl, and
creamy avocado. As is, this recipe is more of a side dish or
mix well.
appetizer. Make it an entree with the addition of shredded
2. Set up your halved avocado on a plate, and scoop out a bit
cooked chicken or tuna. Consider rotisserie for the former and
of extra flesh if necessary.
canned for the latter, so you don’t have to cook either.
3. Spoon pepper and tomato salad mixture into the center of
INGREDIENTS
the avocado.
Juice of 4 limes 4 cloves garlic, minced
Garnish with crumbled cotija cheese, scallions and cilantro.
1 teaspoon cayenne pepper
Serves 4.
1 cup yellow bell pepper, diced
Source: popsugar.com
1 cup baby tomatoes, sliced 10 radishes, diced 4 avocados, halved and seeded ¼ cup cotija cheese ¼ cup cilantro, chopped ¼ cup scallion, chopped
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TOMAHAWK Ribeye
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hough the cars speeding across the Belleair Beach Causeway Bridge are in clear view from the home of Monica Eaton-Cardone and her husband, Gary Cardone, they cannot be heard. In fact, the bridge enhances their waterside house. “It’s majestic. It gives you a different skyline,” she said. “It’s more beautiful especially at night. It’s almost like Christmas lights in the sky.” There’s also something peaceful about watching the traffic on the bridge from the quiet, removed vantage point of the pool or living room of their Belleair Bluffs home. While strangers, little ants, are coming and going, those inside the house are completely out of the frenetic pace of daily life for an evening or weekend. As co-founders of Chargebacks 911, a consulting and IT company for online merchants, Gary and Monica are certainly extremely busy much of the time. They are not merely traversing bridges, but regularly crossing oceans as they manage their 400-employee company with merchants, clients and lenders in 90 countries. The Clearwater-based firm has a European headquarters in London and offices in Ireland and Asia. Along with running the IT side of the business, Monica, 40, is also on the speakers circuit talking about entrepreneurship, finding solutions and women in the technology field. She and Gary usually do not travel at the same time so one of them is at home with daughters Mia, 9, and Ally, 7, during the week. But on the weekends they try to make it a rule that everyone is home together.
The view from the pool deck of the waterside mansion and home of Monica Eaton-Cardone and Gary Cardone.
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A PLACE TO SLOW DOWN JUNE 2017
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I like exploring with Asian fusion but probably my favorite thing is baking. Iâ&#x20AC;&#x2122;m one of those bakers, the more intricate the better.â&#x20AC;? MONICA EATON-CARDONE
Monica Eaton-Cardone mixes ingredients for her popular banana bread while her husband Gary Cardone looks on. Below, the kitchen where Monica, a gourmet cook, prepares meals for her family and friends.
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The billiards and media room.
“We all know that the level of success you achieve is totally predicated upon how much effort you are willing to put into something. Unfortunately when you have a lot of different things going on in your life, it’s very easy to say, ‘I’m going to give 100 percent to everything.’ Well, the result is overwhelming and ultimate failure,” Monica said with a laugh. “For me, it’s always give 100 percent but really devote that focus to one thing at a time. During the week my focus is work. On the weekends, it’s 100 percent focused on family time.” While quick dinners and pizza are staples during the week, on weekends, Monica likes a complicated recipe in her beautiful kitchen. When choosing the house in 2014, she loved how the kitchen had windows instead of a backsplash above the counter and then another set of windows above the cabinets. “I love making sauces. I like exploring with Asian fusion but probably my favorite thing is baking. I’m one of those bakers, the more intricate the better,” she said. Pies are a specialty with made-from-scratch crusts and combinations of rhubarb and cherry or cherry and pineapple. “If I really want a good challenge, I ask my kids what kind of cake they want,” she said. The girls’ frequent request is a cake created in the shape and look of their latest favorite toy. One of Monica’s recent triumphs is a cake replicating a Shopkins character. Sometimes on weekends, they throw a tarp over the floor of the upstairs balcony and set up easels for everyone
to paint. The family hobby started at their previous house, which had a basement. “We turned this basement into an art area and ended up getting into painting and bought canvases. Every weekend we would have painting time,” she said. “We thought it was more fun than sitting on the ground playing with Barbie dolls.” From the family art sessions, Gary, 56, developed a strong interest and talent in painting. Several of his works hang in their corporate offices as well as at home. “He has always been the one with an eye for detail, and loves color,” Monica said. “He picks out my clothes. He’s the stylist in the family. He has natural talent. You never know what talents you have until you try them out.”
A painting done by Gary Cardone.
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From the boat to your plate.
Fresh Florida Shrimp
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Fresh Oyster F O Casino C Raw Oysters also Available
Fresh G F Golden S Stone C Crab
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From the freshest grouper and Gulf seafood, Billy’s Stone Crab in Tierra Verde is an Old Florida Seafood House. Built of native cypress and pine, the waterfront restaurant has been serving Tampa Bay’s finest seafood, crab, steaks and fresh fish since 1972.
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B Y
T H E
N U M B E R S
$6.1 MILLION Amount in scholarships earned by the 76-member Class of 2017
12,363
Service Hours completed
113
Colleges accepted students from the Class of 2017
46
Colleges attending in 16 states + DC
31
out of
76
Graduates of 2017 will be the only SPS student to attend their college or university
11
Students accepted Early Decision to Duke, Elon,
Tufts, Loyola Marymount, NYU, Northeastern, Oxford College of Emory University, Smith, University of Richmond, Virginia Tech, and College of William and Mary
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Full tuition scholarships: Morehead Cain Scholar - UNC at Chapel Hill, Lombardi Scholar - University of Florida, Hunt Leadership Scholar - SMU, West Point
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Mise en Place co-founder Maryann Ferenc didn’t set out to be in the restaurant business.
Much more than Mise en Place on her menu BY AMY SCHERZER PHOTOGRAPH BY EVE EDELHEIT
A
t first, Maryann Ferenc ran from the hospitality industry. But when you grow up folding napkins and playing with the soda gun in your parents’ various Detroit restaurants, resistance is futile. “I majored in theatre, did commercials, I played Anne Frank on a semi-professional stage,” said Ferenc, CEO and co-owner of Mise en Place restaurant and its numerous enterprises. Along the way she waitressed at the Golden Mushroom in Southfield, Mich., where Marty Blitz was apprenticing with a master chef. (He would become her husband, then former husband and now friend and business partner.) On a visit to St. Petersburg in 1982, “sort of a belated
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honeymoon,” she said, “Marty went out for a ride on his motorcycle one day and came back with a job at SaddlebrookResort.”TheymovedintoaClearwaterapartmentand Ferenc was one of the initial hires to open Ruth Eckerd Hall. She helped launched the food and beverage division during herfouryearsthere. SheandBlitzopenedMiseenPlacein1986,atinygourmet deli that evolved to a top-tier Tampa restaurant known for innovative,sophisticatedAmericancuisine. The marriage ended but the business partnership thrives. Subsequent ventures include Sono Cafe within the Tampa MuseumofArtin2010,awinebarinAmalieArena,acatering business that mushroomed to 615 events a year, and a joint venture, TPA Hospitality, that will run eight spots at Tampa InternationalAirport.
Watch for the Berkeley Beach Club to open this year in Pass-a-Grille, a few blocks from Ferenc’s home. The casual restaurant, rooftop bar and rental cottage is named for her beloved Berkeley, a shepherd/border collie mix who died in 2011. Ferenc and her “significant other” Russ Alban have taken in as many as 10 rescue dogs at a time. She’s also deeply involved with community mental health and hunger relief charities, including Taste of the NFL benefits at 21 Super Bowls. Only once did she get to stay for the game, in Miami in 2007. “I’m a huge all-sports fan, the Bucs, Rays, Lightning, it’s my relaxation,” said Ferenc, a cheerleader in landing two Super Bowls in Tampa. She also was integral in getting the Republican National Convention to Tampa in 2012. As if Maryann Ferenc doesn’t have enough heaped on her plate, next month she starts chairing the Visit Florida board. “It’s transformation time,” she said about the state’s destination marketing arm. “Locals keep the doors open and createcommunity,butit’sthetouristswhobringusmargin.” She knows plenty about tourists. “They want what we want … cool shops, great bars and restaurants, beautiful parksandbeaches.Thatcreatesourinfrastructure,”shesaid. “Every 85 visitors create another job. We’d be staring at a state income tax without the 25 percent of sales tax they contribute.” Ferenc, 58, will keep her seats on two national tourism boards: the U.S. Travel Association and Brand USA, which markets the entire United States, she said. During a previous appointment to the U.S. Travel and Tourism Board, she advised the secretary of commerce and co-led the committee that drafted President Barack Obama’s first national travel and tourism strategy. Fulfilling those commitments requires frequent travel — “the only time I get to dine out” — and at the same time Ferenc oversees a $5 million hospitality network with the potential to double in the next few years. “Good thing I inherited my mother’s fast metabolism,” she jokes. A chef’s toque is not among the many hats Ferenc wears, unless making gourmet dog food from event leftovers counts. “My job is to protect our assets, human and financial,” she said. Investing time and training in 100-plus employees, coaching the Mise en Place attitude “to create the highest good within this company” makes her proud of the restaurant’s 30-years-and-counting legacy. “It’s so great to have young, technology-driven staff,” said Ferenc. “I love seeing them become the best they can be. I can’t wait to see what the next 10 years look like.” JUNE 2017
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Â&#x2021;Â&#x2022;Â&#x2021;Â&#x201D;Â&#x2DC;Â&#x2021; Â?Â&#x2018;Â&#x2122;ÇŁ Â&#x192;Â&#x17D;Â&#x2021;Â&#x2022; Â&#x2021;Â?Â&#x2013;Â&#x2021;Â&#x201D;ÇŁ Í&#x;Í&#x161;Í&#x;ǤÍ&#x153;Í&#x153;Í&#x203A;ǤÍ&#x2DC;Í&#x203A;Í&#x161;Í&#x2122;ÇĄ www.jwmr-clearwaterbeach.com Â&#x2122;Â&#x2122;Â&#x2122;ǤÂ&#x152;Â&#x2122;Â?Â&#x201D;Â&#x2026;Â&#x17D;Â&#x2021;Â&#x192;Â&#x201D;Â&#x2122;Â&#x192;Â&#x2013;Â&#x2021;Â&#x201D;Â&#x201E;Â&#x2021;Â&#x192;Â&#x2026;Â&#x160;ǤÂ&#x2026;Â&#x2018;Â? Â&#x192;Â?Â&#x2039;Â&#x192; Â&#x2021;Â&#x201D;Â&#x201D;Â&#x203A;ÇŁ Í&#x;Í&#x161;Í&#x;ǤÍ&#x161;Í&#x2122;Í?ǤÍ&#x161;Í&#x2DC;Í&#x153;Í?ÇĄ Í&#x161;Í&#x2122; Â&#x2039;Â? Â&#x160;Â&#x2039;Â&#x2013;Â&#x2021; ĆŹ Â&#x2022;Â&#x2022;Â&#x2018;Â&#x2026;Â&#x2039;Â&#x192;Â&#x2013;Â&#x2021;Â&#x2022; Â&#x2018;Â&#x2013;Â&#x2013;Â&#x2039;Â&#x2021; Â&#x192;Â&#x2022;Â&#x160;ÇŁ Í&#x;Í&#x161;Í&#x;ǤÍ&#x;Í&#x153;Í&#x203A;ǤÍ&#x153;Í&#x2DC;ÍĄÍ&#x;ÇĄ Â&#x192;Â?Â&#x2020; Â&#x2021;Â&#x203A; Â&#x2021;Â&#x192;Â&#x17D;Â&#x2013;Â&#x203A;
The JW Marriott Residences Clearwater Cle Beach are not owned, developed or sold by Marriott International, Inc. or its affiliates (â&#x20AC;?Marriottâ&#x20AC;?). Enchantment, LLC uses the Marriott marks under a license from Marriott, which has not confirmed the accuracy of any of the statements or representations made herein. Mar This is not an offer of solicitati Thi solicitation where prohibited by law. Prices, plans, amenities, availability and improvements referenced herein are subject to change without notice. Sales are conditional upon buyerâ&#x20AC;&#x2122;s receipt and acceptance of the Condominium purchase agreement. Sal 691 S. Gulfview Blvd, Clearwater Beach, FL 33767
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Belleview Island – Belleair
Spectacular 5 bedroom, 6 bath, 12,389 total sqft luxury estate on huge open Intracoastal Waterway. Offered for $4,395,000.
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Redington Beach
Beachfront Elegant 4 bedroom, 6 bath, 5378 sqft residence on a rare 90ft-wide beachfront. Offered for $3,749,000.
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St. Pete Beach
Beachfront Outstanding block construction. 3 bedroom, 6914 total sqft home with in-ground hot tub, convenient shopping & easy Interstate access. Offered for $2,799,000.
Belleair Beach
$105M+ in Luxury & Waterfront Homes Sold in 2016 and $500M+ since 2010
New construction! Easy walk to the beach. Water views from virtually every room! Massive great room, 6 bedrooms, 7 baths and more than 10,000 total sqft. Offered for $2,880,000.
Mirabay – Apollo Beach
Stately Southern waterfront charm! Resplendent 5 bedrooms, 5 baths, 7894 total sqft estate with boatlift, dock and easy access to the open bay. Offered for $1,500,000.
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EXCLUSIVE BILLIARD DESIGNS 13501 ICOT BOULEVARD, SUITE 112 | CLEARWATER, FLORIDA 33760 (727) 539-6212 | E-MAIL: MITCUSTOM@AOL.COM | WWW.MITCHELLEBD.COM MADE IN THE USA
SINCE 1977
PRICING UPON REQUEST
being there, doing that
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‘HAIRSPRAY’ AT AMERICAN STAGE
Guests mingled among outdoor tables and popup scenes from Hairspray at the Gala Under the Stars fundraiser celebrating the opening of American Stage’s 32nd annual outdoor play at Demens Landing Park. About 600 guests attended the sold-out event. More than $120,000 was raised for the theater, its artistic programs and its educational outreach.
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1. Jason Alpert, auctioneer and gala host, Diane Bailey Morton, former American Stage trustee, Hal Freedman, gala chair, Matt Conigliaro, Mike Alford, and Evan Whittle 2. American Stage education students Lucy Shoaf, Madison Damann and Sami Brooks, posing with producing artistic director Stephanie Gularte, standing center 3. Joseph Hodges and Steve Armstrong 4. Allyson Pace (Tracy), David Michael Bevis (Link), Nia JamisonSissle (Lil Inez) and Hairspray company members 5. Michelle Tiegel 6. Hal Freedman, Ruth Kamide and Willi Rudowsky
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Photographs courtesy of American Stage
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JUNE 2017
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The quaint charm and laid-back ambience of Safety Harbor.
EXCLUSIVE COMMUNITY • 45 UNITS • 3 FLOORPLANS Across from Safety Harbor Spa • Downtown Safety Harbor
101 South Bayshore Blvd. • Safety Harbor, FL 34695 HarborPlaceAtSafetyHarbor.com
PRICES START AT $479,500 Call us today! 727-403-6970 • 727-789-5588 • Sales office hours: Mon. - Fri.11am-4:30pm, Sat. 12-4pm & Sun. by appointment ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATIONS FOR THE SELLER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THIS BROCHURE AND TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A SELLER TO A BUYER OR LESSEE. This project has been filed by the state of Florida and no other state. Views shown cannot be relied upon as the actual view from a particular unit within the condominium. Prospective purchasers should be aware that any view from the condominium property may be limited or eliminated. Please see the declaration of condominium for more information when they become available.
NOW OPEN
BAYSHORE.
LIKE NEVER BEFORE.
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Luxury Tower Residences from $1 Million Club level amenities include an elevated waterfront resort pool and state RI WKH DUW È´WQHVV DQG VSD IDFLOLW\ Î&#x2013;QGRRUV D SULYDWH GLQLQJ URRP DQG ORXQJH RYHUORRN %D\VKRUH %RXOHYDUG IURP DQ XUEDQ ZDWHUIURQW RDVLV XQOLNH DQ\ WR FRPH EHIRUH
being there, doing that 59TH ANNUAL TAMPA BAY HEART BALL
Love, grief, creativity, generosity — the Tampa Bay Heart Ball evoked so many emotions as the American Heart Association set a $2 million goal, enough to fund two heart transplants. The highs kept coming, especially developer Bob Schmidt’s heartpounding, jaw-dropping $85,000 live auction bid for a week in a luxury villa in Anguilla donated by Obsidian International. Co-chairs Julie and Allen Brinkman and 600 guests had plenty to celebrate at the Marriott Waterside. 1. Allen and Julie Brinkman and special guests Laurie Pierce and Garrett Leopold 2. Joyce and Ron Wanek 3. Mike Williams, Dia Nichols and Connor Lewis 4. Jarrett and Veturia Preston, Elizabeth Elmeer and Bob Schmidt 5. American Heart Association’s Tampa Bay Metro board presidentelect Kevin Sneed and his wife, Judge Julie Sneed, Terese and Art Labovitz, current board president Photographs by Amy Scherzer
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SophisticatedSanctuary LUXURY COMMUNITY OF AVILA, TAMPA, FL This lavish sanctuary beckons with secluded outdoor living, a wealth of architectural details, and the finest accoutrements. The magnificent updated 5 bedrooms/5.5 bathrooms (6079 SF) estate is a brilliantly orchestrated property tucked away in Avila’s exclusive gated community. The private guest house and outdoor kitchen make entertaining a delight. Offering seclusion for those desiring anonymity & privacy. Avila’s Private Golf & Country Club, a classic and traditional club, offers golfers and sports enthusiasts all the luxuries of a Country Club lifestyle.
Tammy@The SperGroup.com
www.sophisticatedsanctuary.com | www.TheSperGroup.com
| THE POINT IS SELLING REAL ESTATE. | 813.404.1533
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BELLA VOCE
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The St. Petersburg Opera Company took guests of its annual Bella Voce fundraiser into very elegant woods as a precursor to its upcoming production of Stephen Sondheimâ&#x20AC;&#x2122;s Into the Woods June 30 through July 9. 1. Guests got a taste of Into the Woods as they walked into Opera Central. 2. Olga Mihajlovich, Michael Roberts and Judy Vezmar 3. Joan and Harry McCreary 4. John Lulias, Jody Morelli and Nancy Mentch 5. VIP patrons traveled from the preparty at 150 Studio South in a horse-drawn carriage. 6. The room had an enchanted feel. Photographs by Katherine Snow Smith
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DEBARTOLO FAMILY FOUNDATION ALL STAR CHARITY GALA
If there’s ever a Gala Hall of Fame, the DeBartolo Family Foundation’s annual All Star Charity Gala is a shoo-in. The roster starred singer Tony Bennett entertaining a soldout crowd of 800, including 70 athletes, actors, musicians and assorted “stars” at the Marriott Waterside dining on osso buco and bidding on exclusive auction packages. When former San Francisco 49ers Joe Montana and Jerry Rice tried to outbid each other for the Kentucky Derby trip, the hosts doubled the offer and the Hall of Famers bought one for $25,000 each.
1. Don Miggs and Lisa DeBartolo 2. Singer Tony Bennett woos the crowd at the DeBartolo Family Foundation’s
All Star Charity Gala. 3. Jennifer and NFL legend Joe Montana 4. Lisa and Paul Anka, from left, celebrate with Eddie and Candy DeBartolo 5. Don and Jan DeFosset, Stephanie and Kevin Dyer 6. Jim and Jean Palermo and celebrity guest Joyce DeWitt (center), star of Three’s Company 7. Nikki DeBartolo, Dee Solomon and Chad Chronister
Photographs by Amy Scherzer
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/LJ͛ZĞƐĞ ^͘ ǁŝůů ĂƩĞŶĚ &ůŽƌŝĚĂ /ŶƚĞƌŶĂƟŽŶĂů hŶŝǀĞƌƐŝƚLJ ĂŶĚ ǁŝůů ĚŽƵďůĞ ŵĂũŽƌ ŝŶ ŽŵŵƵŶŝĐĂƟŽŶƐ ĂŶĚ ^ƉŽƌƚƐ DĂŶĂŐĞŵĞŶƚ͘
ƐŽŌďĂůů ĨŽƌ ƚŚĞ hŶŝǀĞƌƐŝƚLJ ŽĨ DŝĐŚŝŐĂŶ͘ ^ŚĞ ǁŝůů ĚŽƵďůĞ ŵĂũŽƌ ŝŶ ŶƚƌĞƉƌĞŶĞƵƌƐŚŝƉ ĂŶĚ WƌĞͲDĞĚ͘
ĂŶƚĞƌďƵƌLJ&ůŽƌŝĚĂ͘ŽƌŐ JUNE 2017
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6.17
HEROES BALL: Benefitting St. Josephâ&#x20AC;&#x2122;s Childrenâ&#x20AC;&#x2122;s Hospital Foundation. 6:30 p.m., Bryan Glazer Family JCC, 522 N Howard Ave., Tampa, $300. (813) 872-0979 or sjhfoundation.org/events.
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MARTINIS FOR MOFFITT: Sponsored by Bay Area Advisors for Moffitt Cancer Center Advanced Prostate Cancer Collaboration & the Adolescent & Young Adult Program; Sponsor reception 6 p.m., general admission, 7 p.m. Straz Center, 1010 N Macinnes Place, Tampa. $150 and up. martinisformoffitt.org
8.6
RAYS ON THE RUNWAY: Benefitting the Childrenâ&#x20AC;&#x2122;s Dream Fund. 6:30 p.m., Vinoy Renaissance Hotel, 501 Fifth Ave. NE, St. Petersburg. Doors open at 6:30 p.m. for meet and greet, hors dâ&#x20AC;&#x2122;oeuvres and cocktails, show starts at 8 p.m. (727) 896-6390. childrensdreamfund.org
Pitcher Matt Andriese gives a spin on the catwalk to Dream Child Alejandra Mejia at the 2016 Rays on the Runway fundraiser in St. Petersburg.
Photograph by David W. Doonan
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Located on the Gulfport waterfront, Neptune Grill is a cozy restaurant specializing in seafood & Greek cuisine. The indoor-outdoor ambiance is casual, the decor has a definite Greek vibe and the menu is loaded with tasty options for every eryy age and taste. er
Fresh Mediterranean Cuisine
#2 Recommended on Trip Advisor
Steaks, Seafood, Choice of Wines, Craft Cocktails, Local Craft Beers, Familiar Domestic.
Voted #4 4945 Gulf Blvd. | St. Pete Beach | 727-317-2064 | Open at 4pm
www.selenerestaurant.com
TOP TEN SEAFOOD RESTAURANTS RA RANTS oday. in St. Pete /CLW from USA Today
5501 Shore Blvd. S, Gulfport 33707 | 727-623-4823
neptunegrillgulfport.com
Recommended on TripAdvisor.com
craftkafe.com | 727-914-7443 | craftkafe@gmail.com | @craftkafe
FOR VARIETY LIKE NO OTHER. •
Daily Early Bird Specials Variety of Salads Lunch Specials Daily •
•
5799 Gulf Blvd. • St. Pete Beach • 727-360-1029 Breakfast: MON-FRI 7am -12 pm & SAT/SUN 7am - 1pm • Lunch/Dinner: DAILY 7am - 11pm
WEST CENTRAL SHOPPING CENTER 6653 Central Avenue, St. Petersburg, FL 33710
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COMING AUGUST 13
LET’S COOL OFF It will be worth the warm walk outside to pick up the August issue of Bay, which will be filled with plenty of ways to beat the heat. Take a dip in some of Tampa Bay’s prettiest pools and learn how to cool off your Shangri-la with outdoor air conditioning. Go behind the scenes at a high-stakes dinner at the Museum of Fine Arts where generous donors decide which paintings to acquire. Check out what other area museums are exhibiting this summer because a couple of hours in a climate-controlled museum can transport you to many different worlds besides just a cooler one. — Katherine Snow Smith
iStockphoto
Exceptional is an understatement!
Your Tampa Bay Success Leader
Closed since 2013 TRANQUIL SETTING IN CYPRESS LAKE ESTATES
Dramatic executive home on 2.26 acres on a private cul-de-sac with over 5,700 sq.ft. of living space. 4 bedrooms, 3 full and 2 half baths, 3-car garage plus serene conservation views! Gourmet kitchen, family room with fireplace, fabulous home movie theater plus bonus/game room & study or 5th bedroom. Resort luxury in the lanai with gorgeous fireplace & outdoor cooking center and beautiful pool. This custom home is designed for true family living and entertaining.
OFFERED FOR $949,500
GATED RESORT COMMUNITY… HIGHLANDS OF INNISBROOK! Beautifully appointed…Custom built 4 bedrooms, 4 baths, 4,544 sq.ft., den/office, downstairs game room plus upstairs theater media room with custom-built bar!! Oversized 3-car courtyard garage! Panoramic rolling fairway views! No detail overlooked!! Gorgeous!!!
OFFERED FOR $999,900
FOUR-TIME DIAMOND AWARD WINNER
Luxury Home Specialist
NANCY LESLIE nancyleslie@remaxrealtec.net 727.420.2963 NancyLeslie.com
Top 100 ReMax Agents Worldwide | No. 46 in the US
REALTEC GROUP
No. 1 ReMax Agent in Pinellas | No. 2 ReMax Agent in the State of Florida 2016 ReMax “Diamond Club” Award Winner 2013, 2014, 2015, 2016