Tampa Bay Times - 2019 June Bay Magazine

FOOD + DRINK ISSUE A MAGAZINE OF THE TAMPA BAY TIMES

JUNE 2019

PLEASURES FOR THE PALATE

50 CELEBRATING

YEARS

MOVING TAMPA BAY FORWARD SINCE 1969

SNELL ISLE WATERFRONT 5 Bed | 5/1 Bath | 5,458 SF | $2,495,000 Rebecca & Frank Malowany 727.432.1176 115baypointdrivenortheast.smithandassociates.com

THE OAKS ESTATE 8 Bed | 12/14 Bath | 36,361 SF | 36 Acres | $22,000,000 Dina Sierra Smith, Mary Pond & Ed Gunning 813.690.7902 TheOaksEstate.com

SALTAIRE Starting in the $800s | 1,663 - 6,000+ SF Saltaire Sales Te am 727.240.3840 SaltaireStPete.com

BAYSHORE BEAUTIFUL 5 Bed | 4/1 Bath | 4,410 SF | $1,249,000 Ed Gunning & Mary Pond 813.294.8867 3014westchapinavenue.smithandassociates.com

ST. PETE BEACH 3 Bed | 2 Bath | 1,826 SF | $1,399,000 Heather Lauter 727.515.9910 4330millerdrive.smithandassociates.com

BEACH PARK 5 Bed | 4/1 Bath | 4,955 SF | $1,699,000 Mary Pond & Ed Gunning 813.690.7902 406southhubertavenue.smithandassociates.com

PARKCREST HARBOUR ISLAND 2 Bed | 2 Bath | 1,184 SF | $329,000 Mary Pond & Ed Gunning 813.690.7902 700southharbourislandboulevard738.smithandassociates.com

BEACH PARK NEW CONSTRUCTION 5 Bed | 5/1 Bath | 3,784 SF | $1,265,000 Ed Gunning & Mary Pond 813.294.8867 214southcoolidgeavenue.smithandassociates.com

VENETIAN ISLES 4 Bed | 3 Bath | 2,959 SF | $1,160,000 Sally Bauscher 727.418.7205 2016michiganavenuenortheast.smithandassociates.com

BAYSHORE BEAUTIFUL 4 Bed | 3 Bath | 4,018 SF | $1,399,500 John Skemp 813.918.2173 3144westwaverlypark.smithandassociates.com

GRANDE VERANDAHS 3 Bed | 2 Bath | 2,187 SF | $339,000 Debbie Zito & Lee Krueger 727.865.8326 12033gandyboulevardnorth153.smithandassociates.com

AVILA 4 Bed | 4/1 Bath | 4,429 SF | $1,195,000 Dina Sierra Smith & Mitzi Gill Cooper 813.760.6354 AvilaLakeFront.com

SUNSET PARK 4 Bed | 4 Bath | 5,015 SF | $1,350,000 Krista Maddox & Camille Collier 813.340.0505 4610westbaytobayboulevard.smithandassociates.com

HYDE PARK HOUSE Starting in the $900s | 1,835 - 5,057 SF Hyde Park Sales Te am 813.649.3700 HydeParkBayshore.com

LOCAL ♥ GLOBAL REACH TAMPA | ST. PETERSBURG | CLEARWATER | BEACHES | LONDON | 813.981.7270 | SMITHORANGE.COM/TAMPABAY

Our Global Partners

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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

300 Beach Dr NE #124 St. Petersburg, FL 33701 727.873.3427 altomarefishbar.com

A Casual restaurant with an upscale atmosphere.

300 Beach Dr NE #128, St. Petersburg

(727) 851-9582 AnnataWine.com

YOUR DINING SET LIST 5223 N ORIENT RD, TAMPA FL 33610

SEMINOLEHARDROCKTAMPA.COM

#HARDROCKTAMPA

The Last Luxurious Mid-Rise in Belleair’s Premier Golf Community

© Belleview Place, LLC 2014

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Now is the time to make Belleview Place your home—and gain more time for everything. Enjoy carefree living and resort-style amenities steps from your door, from 240 acres of stunning, open golf courses at Belleair Country Club to poolside leisure at the legendary Belleview Inn. There’s no better time than now: our final Mid-rise building, the Magnolia, has just opened for sales. Magnolia boasts water views, oversized windows, expansive terraces and no need for flood insurance as our serene, gated community rests atop a 35-foot bluff. Come tour one of our extraordinary model homes today—before time runs out on special pre-construction offers.

Mid-rise Residences & Carriage Homes from the low $700s

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WELCOME TO THE FOOD + DRINK ISSUE

A toast to bourbon

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BEING THERE, DOING THAT

Writer Peter Couture takes us to the Kentucky Bourbon Trail. That’s one of his favorite cocktails on the cover, the Noble Manhattan from Noble Crust, which includes rye (High West Double), bourbon’s American cousin. On the home front, we offer some guidance on drinking glasses and spirited desserts.

Pages 45 and 55.

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Cover photograph by Patty Yablonski

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WHAT’S OUR FAVORITE CAVIAR?

FACES

We sample several varieties at Bern’s Steak House.

62 18 FOOD IS ART A Museum of Fine Arts, St. Petersburg exhibit offers a glimpse at European masterworks from the Grasset Collection.

28 FOUND IT! Serving boards in all shapes and sizes, from fancy to casual.

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FOOD COLORS OUR MOOD Inspired by fruits and veggies, fashion soars into a vivid world of beauty.

76 RECIPES THAT HEAL An apothecary in Dunedin offers elixirs to smooth or stimulate your senses, depending on your needs.

Roberto Hernandez Jr. loves baseball, but he also loves cooking. The former pitcher is the new chef at WEPA Cocina de Puerto Rico in St. Petersburg.

94 FULL SPEED AHEAD A race car driver turned Adobe Road Winery CEO takes his California blends for a spin in St. Petersburg.

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Moffitt Cancer Center & Research Institute 26th Annual Magnolia Ball Economic Club of Tampa Tampa Mayoral Inaugural Ball Museum of Fine Arts’ Stuart Society Art in Bloom Luncheon St. Anthony’s Hospital Foundation Run for the Roses Derby Gala Tampa Museum of Art Pride & Passion’s Intergalactic Disco American Stage Gala Under the Stars Crohn’s & Colitis Foundation A Toast for a Cure Corporate Cocktail Laxer Family Foundation 22nd Annual Bern’s WineFest Dr. Carter G. Woodson African American Museum First Ladies in African American History ZooTampa at Lowry Park Karamu St. Joseph’s Children’s Heart Institute Heroes Ball American Heart Association 61st Annual Tampa Bay Heart Ball Infinity, the League to Aid Abused Children and Families Designer Purse Bingo Opera Tampa League Grand Gala

E L E G A N T. C R E AT I V E .

W I T H A D A S H O F W I T.

grace

1 2 0 8 T H AV E | P a s s - a - G r i l l e B e a c h 727-317-4770 Monday 4-10pm Tuesday closed Wednesday-Sunday 4-10 pm

Affordable

ELEGANCE My Love... This Calacatta Marble countertop is out of this world !

Florida’s Premier Source for Natural Stone,

Exclusive Colors Only

Quartz and Porcelain Slabs

Available at Mont Krest

Mont Krest offers Quartz that is only manufactured in North America

6795 114th Ave, Largo 800-678-0011/ 727-209-0854

www.MontKrest.com

RUSTIC & REFINED BOHO CHIC CUSTOM FURNITURE TEXTILES, PILLOWS, & HOME ACCESSORIES OUTDOOR GARDEN

2835 22nd Ave N, St. Petersburg, FL 33713 727-328-3606 TreehouseGallery.com Monday-Saturday 10AM–5PM Sunday 12–5PM

Deep South Italian

Fine Italian cooking and southern ingredients turns traditional Italian dining into a whole new experience.

EDITOR Kathy Saunders ksaunders@tampabay.com

CREATIVE DIRECTOR Pegie Stark pstark@tampabay.com

COPY EDITORS Dawn Cate and Peter Couture PHOTO EDITOR Patty Yablonski GENERAL MANAGER Christopher Galbraith 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 2019. Vol. 12, No. 6.

THE TAMPA BAY TIMES CHAIRMAN AND CEO Paul C. Tash EXECUTIVE EDITOR Mark Katches BAY EDITORIAL DIRECTOR Stephanie Hayes

SOUTHERN WEEKEND BRUNCH

WINNER OF:

AWARDED BEST BRUNCH

by Tampa Bay Times.

Barrel Fresh Wednesdays 1/2 off all Barrel Fresh Wines.

Saturday Brunch $8 Bottomless Mimosas

Noble-Crust.com St. Pete

N. 4th Street

(727) 329-6041

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Wesley Chapel

Carrollwood

(813) 703-2602

(813) 463-0193

Shops at Wiregrass

N. Dale Mabry

VICE PRESIDENT of sales and marketing Bruce Faulmann ADVERTISING MANAGER Mark Shurman National / Major Retail Advertising Manager Kelly Spamer Clearwater Retail Advertising Manager Jennifer Bonin 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, Ralph W. Morningstar, Greg Kennicutt REGIONAL HOME DELIVERY MANAGERS Diann Bates, Rob Jennings To view the magazine online, visit tampabay.com/bay.

To order photo reprints, visit tampabay.com/photosales.

To advertise in Bay magazine, call (727) 893-8535.

DINING DECADES of the

This summer, Maritana Grille celebrates the decades of dining at The Don CeSar. As we countdown to the restaurant’s complete transformation happening Fall 2019, we invite you to join us for a historical selection of featured gourmet items by Chef Emily Ferrari.

These items provide a taste from past decades, including the 1920’s from The King Charles Room.

FOR RESERVATIONS bit.ly/decadesofdining | 727.367.0888

3400 Gulf Boulevard | St. Pete Beach FL 33708 Located in the Don Cesar MARITANAGRILLE.COM | DONCESAR.COM

from the editor

Have comments, questions? Let us know.

Contact Kathy Saunders at (727) 893-8272 or ksaunders@tampabay.com.

A FULL PLATE AWAITS After a hospital stay some years ago, I remember how grateful I was when friends and neighbors began bringing meals for my family. Nothing could have made me happier knowing I could get the rest I needed to recover while my husband and children would be well fed. These days, whenever a friend is bringing home a new baby, mourning the loss of a loved one or recovering from surgery, I send a meal. Food is nurturing beyond nourishment.

I’m excited for our readers to get to know chef Roberto Hernandez Jr., profiled in this issue.

The son of a professional baseball player, he pursued a career on the field through college, being the first in his family to pitch from the mound of a stadium named for and paid for in part by his father. But he realized he also had a passion for cooking and walked off the ball field to work behind a stove. These days his game plan is preparing food from his native Puerto Rico at

a new restaurant in St. Petersburg.

Food is part of the fabric of everything we do.

We wanted our fashions this month to reflect the vibrant colors of fresh fruits and vegetables.

We especially loved the passion pink blouse and skirt perfectly paired with a magenta dragon fruit we photographed. And yellow slacks under a daisy-embellished top and drape reminded us of bright lemons.

We also found some exquisite charcuterie platters and cheese plates from shops throughout the Tampa Bay area, including some that were handcrafted by local woodworkers.

Any of the boards would make a perfect platter for a cheese spread with cured meats, olives, nuts and dried fruits. I’m partial to a package of single-use, balsa wood cheese boards I found at a French store in the farmers market in Los Angeles while visiting my daughter. They come in a variety of sizes and can be purchased online.

Upcycled telephone wire reused to create beautiful platters, bowls, coasters, and jewelry in a rainbow of colors.

Handcrafted with Pride!

2935 CENTRAL AVENUE ST PETERSBURG

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| 727-258-8759 | TRUFFULAECO.COM

art

While reading Peter Couture’s story on bourbonsampling in Kentucky, grab one of the bourbonappropriate glasses we feature and pour yourself some of America’s whiskey to enjoy the journey.

Food is the subject of art this month as well. Maggie Duffy has the story behind “A Feast for the Eyes,” at the Museum of Fine Arts, St. Petersburg. The exhibit runs through July 28 and features 40 paintings from the 17th and 18th centuries by major European artists.

The art, including scrumptious banquet scenes, has been collected over the past five decades by the Grasset family in Spain.

One of our favorite features this month is the lesson we learned in savoring caviar from the master of all things caviar at Bern’s Steak House in Tampa.

Dining room manager Matthew Villeneuve shared his knowledge about the pearls of fish roe from its origins to how to best enjoy the variety of flavors.

And as one of our guests, Tampa attorney Nancy Harris, pointed out, “When you are having caviar, you are celebrating!”

— Kathy Saunders

jewelry

glass HOT GLASS, COOL ART, ALWAYS ORIGINAL

773921-1

247 Main Street, Safety Harbor | 727-725-1808 | Tues-Fri 9:30-5 • Sat 10-3 | sydentelgalleries.com JUNE 2019

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“A Feast for the Eyes: European Masterpieces From the Grasset Collection,� at the Museum of Fine Arts, St. Petersburg, includes 40 works by Dutch, Flemish, Italian and Spanish Old Masters, with luminous paintings of banquet and pantry scenes bearing sumptuous fruits, wheels of cheese, plump loaves of breads and shiny olives.

appetite for beauty

BY MAGGIE DUFFY PHOTOGRAPHS BY PATTY YABLONSKI

T

he Museum of Fine Arts’ exhibition “A Feast for the Eyes: European Masterpieces From the Grasset Collection” is also a feast for the senses. The collection of works by Old Masters, displayed on duck blue, silk damask walls, is surrounded by velvet neoclassical furniture you’re welcome to sink into. A lush, living floral arrangement adds subtle fragrance to rooms where painted flowers hang. But this exhibition also piques a more unusual sense than most would think: hunger. Filled with luminous paintings of banquet and pantry scenes bearing sumptuous fruits, wheels of cheese, plump loaves of breads and shiny olives, it’s hard to not feel like a nosh after you’ve seen the exhibit.

The paintings are from the private collection of the Grasset family of Madrid. The exhibition includes 40 works by Dutch, Flemish, Italian and Spanish Old Masters — artists working in Europe before 1800. The works were made during the Baroque period, which followed the Renaissance in the 17th and 18th centuries. Since international trade was at a peak during that time, and Holland was at the center of it, people loved to eat imported foods, just like we do now. The banquet scenes and pantry scenes in the exhibition provide mouth-watering history lessons.

Floris Claesz. van Dyck’s Still Life With Fruit and Olives, oil on oak panel, is among the pieces on display.

“Trade revolutionized cooking because you have all these new things coming in, tomatoes, potatoes, corn and so many things that are commonplace now,” curator Stanton Thomas explained. “It really revolutionized the way people were eating.”

The foods also reflect religious ideals of the zeitgeist, and those that go back to ancient times.

Dutch artist Floris Claesz. van Dyck’s Still Life With Fruit and Olives (c. 1600) is a cornucopia of symbolism. The banquet scene depicts the table of someone who would have been upper class, exemplified with imported olives, lemons and oranges from somewhere in the Mediterranean.

Wheels of cheese were probably local and, according to Thomas, were a form of gold for the Dutch.

The darker cheese on top would have been flavored with cumin, as they were importing spices as well. The strawberries in the bowl in the center of the table would not have been imported because they would never last for three months on a trade ship.

Photograph courtesy of the Museum of Fine Arts, St. Petersburg

Although the works are secular and have to do with daily life, because many of the Old Masters were Protestant, they relied on biblical symbolism attached to fruit to send moralizing messages. Red, sweet fruits, like strawberries, along with cherries and currants, symbolize the sweetness of eternal life.

Likewise, oranges are associated with purity and chastity because of their white blossoms. Lemons stand for virtue. They’re all associated with either Jesus Christ or the Virgin Mary.

But another religious lesson is underlying in Still Life With Fruit and Olives.

The coiled rind of the half-eaten apple and cracked walnuts and hazelnuts represent the passage of time.

This brings up the notion of impermanence and the concept that while things are good now, they can easily change.

The idea is to enjoy it while you can, but not so much that you commit the sin of gluttony.

IF YOU GO

“A Feast for the Eyes: European Masterpieces From the Grasset Collection” remains on display through July 28.

Museum of Fine Arts 255 Beach Drive NE St. Petersburg (727) 896-2667 Hours: 10 a.m. to 5 p.m. Monday through Saturday, with extended hours until 8 p.m. Thursday, and noon to 5 p.m. Sunday.

Cost: $20, $15 seniors/students/military/Florida educators, $10 children 7-17, free for children 6 and younger and members; $5 after 5 p.m. on Thursdays.

German artist Peter Binoit’s two Still Life With Mouse and Songbirds paintings, pictured above and at lower right, are chock-full of history and symbolism. That little mouse nibbling on white Italian candies is actually a symbol of destruction, another cautionary message about gluttony.

German artist Peter Binoit’s two paintings, both titled Still Life With Mouse and Songbirds (c. 1620), reveal more history and symbolism. The pantry scenes show a bounty, and yes, the dead songbirds are on the menu. It was very common for people to eat songbirds, and, according to Thomas, there are some places where people still eat lark.

In both paintings, a mouse nibbles on white Italian candies called confetti di Pistoia. To make them, sugar is boiled down and nuts, cinnamon and citron are added. The confections reflect trade with the New World, as that’s where sugar came from, mostly through the Caribbean, and, unfortunately, through slave trade.

The little mouse is cute, but he’s actually the symbol of destruction, another cautionary message about gluttony.

The presence of bread and grapes also symbolizes Christ.

Thomas said that these paintings would have been highly collected at the time by anyone who was prosperous to show off their wealth and taste. From the looks of it, their taste was good.

At nearby Annata Wine Bar, on Beach Drive NE in St. Petersburg, you can create your own still life of sorts with a charcuterie board composed of ingredients of your choosing.

Tampa Bay Times (2014)

GO EAT You don’t have to go far from the museum to find a meal straight out of the paintings in “A Feast for the Eyes.” The following are all in walking distance.

Go to the museum’s MFA Cafe and feast on the fruit and nut salad, with mixed greens, goat cheese, mixed berries, orange segments, toasted almonds, candied walnuts and a honey lavender vinaigrette. Pair it with a glass of bubbly prosecco. 11 a.m. to 3 p.m. Tuesday through Sunday.

225 Beach Drive NE (727) 822-1032 mfastpete.org

At what they call “supper” (4 to 10 p.m.), Stillwaters Tavern offers a charcuterie plate with country ham, Berkshire prosciutto, house-made pickles and grilled bread. They have happy hour until 7 p.m. with draft beers for $4.50 to $6.50.

224 Beach Drive NE (727) 350-1019 stillwaterstavern.com The chef’s cheese assortment at Cassis sounds rich, with honeycomb, fig jam, balsamic strawberry, fresh fruit, candied almonds, red wine gelee and house-made breads. It boasts having the “ultimate happy hour” from 4 to 7 p.m. Monday, Wednesday, Thursday and Friday and 4 p.m. to midnight Tuesday. Glasses of their crisp white wine are only $2.50.

170 Beach Drive NE (727) 827-2927 cassisstpete.com

Annata Wine Bar lets you curate your own charcuterie board with exotic meats and imported cheeses, like sriracha lomo and Moliterno al Tartufo (sheep) from Italy, as well as pate. Munch on roasted herb almonds and marinated olives from the antipasti menu and finish with the house olive oil cake with pistachio creme, ricotta and honey. Wash it all down with a wine from their extensive list, perhaps the Jean-Charles Boissot “No. 69” pinot noir from Burgundy, France.

4 to 10 p.m. Sunday through Thursday, 4 to 11 p.m. Friday and Saturday.

300 Beach Drive NE (727) 851-9582 annatawine.com

It will be tough to choose between Birch & Vine’s charcuterie board, with Spanish chorizo, house pimiento cheese and chocolate honeycomb, or the cheese slate, with Irish porter, Gorgonzola dolce and whipped honey. But since it’s a day of feasts, indulge in both. Then head upstairs to the Canopy and enjoy the skyline with a beer, perhaps a Belgian Stella Artois or an Italian Peroni. Visit the website for hours.

340 Beach Drive NE (727) 896-1080 thebirchwood.com

TAMPA’S PREMIER SHOPPING AND DINING DESTINATION

Discover Bay Street, a vibrant open-air village filled with restaurants that are open a little later for a lot more fun.

Enjoy our exciting collection of restaurants.

Bar Louie - Your neighborhood bar, where you can kick back and be the real you, with the help of an amazing staff, great music, handcrafted martins and cocktails, 48 local and regional drafts, incredible wines and a huge selection of bar bites, snacks, burgers, flatbreads and sandwiches. 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 - 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.

813.906.3219

Gabriella’s - Craft coffee featuring custom blends, barrel-aged cocktails, local art, tapas and Ybor City cigars. Renaissance International Plaza Hotel. 813.877.9200 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 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 - 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. 813.800.8226 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 Whiskey Cake - Live-wood grill, smoker & spit is used to prepare food at this hip joint with a whiskey obsession. Bay Street. 813.535.9955

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 • GABRIELLA’S LIFECAFE

•

NORDSTROM BAZILLE • OCEAN PRIME • THE PUB

ROCCO’S TACOS AND TEQUILA BAR • TAPS RESTAURANT & BAR • WHISKEY CAKE

NORDSTROM

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NEIMAN MARCUS

200 STORES

•

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DILLARD’S

15 RESTAURANTS

2223 N. WEST SHORE BLVD, TAMPA, FL 33607

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SHOPINTERNATIONALPLAZA.COM

MetWest International | 4142 W. Boy Scout Boulevard, Tampa, FL 33607 DavidoffTampa.com | 813-513-7560

found it!

ON

BY KATHY SAUNDERS PHOTOGRAPHS BY ALLIE GOULDING COORDINATION BY WHITNEY COHEN

F

or years, Larissa Daigle’s customers at AR Workshop in St. Petersburg have been making wooden trays, lazy Susans and cutting boards for their homes. But lately they have started asking for more. “People are interested in products that have form and function,” said Daigle, who owns the boutique at 2805 Dr. Martin Luther King Jr. St. N. She even hired chef Ben Iozzo from the Vinoy Renaissance St. Petersburg Resort & Golf Club to lead three classes on charcuterie, which is the art of preparing cured meats and other meats, usually on a serving board. These days, the term is loosely used to describe everything we serve on a tray, from meats to cheeses, olives, crackers, nuts and fruit. Iozzo’s favorite boards always start with a smoked

THE Three-foot Boska tapas board, $46. Casa di Mazzaro, 3001 22nd Ave. N, St. Petersburg. casadimazzaro.com.

From left to right, miniature charcuterie board, $25.

Petal & Vine, 596 Indian Rocks Road, Belleair Bluffs. Balsa wood cheese boards, $10 for a package of six. Simply Baked. sophistiplate.com.

Small marble slab paddle, $30. Oxford Exchange, 420 W Kennedy Blvd., Tampa.

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bacon cheese spread garnished with smoked almonds, followed by smoked Gouda and Granny Smith apples. His go-to for all parties is a goat cheese log rolled in mini blueberries from Trader Joe’s. For meats, he doesn’t mind buying a variety pack that includes prosciutto, smoked Genoa salami and pepper-crusted Genoa salami. During the classes, participants can make their own cheese and charcuterie boards for $69.50 to $99.50, depending on board size. All three recent classes were sold out. Daigle’s favorite takeaway from Iozzo? “He uses deep-fried basil as a garnish.” This month, we have a sample from AR Workshop, along with some other handcrafted boards from shops and woodworkers throughout the Tampa Bay area.

SERVING

Circular Provence Platter, $400. Petal & Vine, 596 Indian Rocks Road, Belleair Bluffs.

BOARD JUNE 2019

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Charcuterie stamped ironwood paddle style board, $25. Casa di Mazzaro, 3001 22nd Ave. N, St. Petersburg. casadimazzaro.com.

Leather strap handle charcuterie block, $85. Oxford Exchange, 420 W Kennedy Blvd., Tampa. oxfordexchange.com.

Tall and narrow paddle board, $40; rectangular natural cutting board, $40; iron mouse accompaniment, $20. All from Coton Colors, 1716 S Dale Mabry Highway, Tampa. coton-colors.com.

At left, blue splattered platter, $138. Petal & Vine, 596 Indian Rocks Road, Belleair Bluffs.

Mariposa pedestal, $80. Oxford Exchange, 420 W Kennedy Blvd., Tampa. oxfordexchange.com.

Twine slate cheese board, $30. Cheese Please Wine and Cheese Bar, 3225 S MacDill Ave., Tampa. cheesepleasetampa.com.

Miniature teak square dipping bowls, $25 for a set of four. Oxford Exchange, 420 W Kennedy Blvd., Tampa. oxfordexchange.com.

Pewter hedgehog toothpick holder, $13. Coton Colors, 1716 S Dale Mabry Highway, Tampa. coton-colors.com.

Below, Monkey Pod Wood Slab, $185. Eichar Woodwork, 500 Douglas Ave., Dunedin.

Montes Peruvian natural edge bowl/board, $100. Petal & Vine, 596 Indian Rocks Road, Belleair Bluffs.

Twine rustic wood platter with cutout handles, $55. Cheese Please Wine and Cheese Bar, 3225 S MacDill Ave., Tampa. cheesepleasetampa.com.

Monkey Pod Wood Charcuterie Slab, $125.

Eichar Woodwork, 500 Douglas Ave., Dunedin.

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Below, Aragon circular marble and brass charcuterie slab, $50; teak cheese tools, $12 each.

Oxford Exchange, 420 W Kennedy Blvd., Tampa. oxfordexchange.com.

Serving tray, $75.50. AR Workshop, 2805 Dr. Martin Luther King Jr. St. N, St. Petersburg.

Above, Bites on a Board charcuterie book by Anni Daulter, $25; Bianca cake stand/charcuterie pedestal, $135. Petal & Vine, 596 Indian Rocks Road, Belleair Bluffs. Iron mouse accompaniment, $20.

Coton Colors, 1716 S Dale Mabry Highway, Tampa. coton-colors.com.

At right, natural wood slab, $150. Eichar Woodwork, 500 Douglas Ave., Dunedin.

Hand woodburned live edge board by local artist Paola Ward, $35. A.W. Mercantile, Armature Works, 1910 N Ola Ave., Tampa. armatureworks.com.

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We embark on a

CAVIAR

tasting

BY KATHY SAUNDERS PHOTOGRAPHS BY SCOTT KEELER

W

hen high rollers, professional athletes and celebrities order caviar at Bern’s Steak House in Tampa, they look to dining room captain Matthew Villeneuve for guidance. The 42-yearold graduate of Leto High School and the University of Florida joined the staff two days after getting a degree in anthropology in 2000.

Back then, Bern’s had 10 caviars on its menu. In the past 20 years, the caviar menu has doubled. And Villeneuve knows everything about all 20 options.

If you like smoky flavors, he recommends Smoked Trout Caviar. For a creamier texture, order the Sasanian Siberian Baerii. Wild American Spoonbill Sturgeon roe is amazingly buttery.

And, for diners who prefer a salty brine, he suggests the Fresh Chattanooga Prestige Caviar. That’s the most popular caviar on the Bern’s menu.

“We carry 30-plus ounces of it at all times,” said Villeneuve. “It’s at a really good price point ($48 for an ounce) but people like the combination of the seawater and the nuttiness, plus it has a little more texture, there’s a little more crunch to it.”

Smoked Trout Caviar at Bern’s Steak House in Tampa is accompanied by a number of garnishes, including egg yolks and egg whites, onions and avocado foam.

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Matthew Villeneuve of Bern’s Steak House serves caviars to, from left, Janet Keeler, cookbook author and journalism instructor at the University of South Florida St. Petersburg; Tampa attorney Nancy Harris, a member of Chevaliers du Tastevin international food society; and Ernest Hooper, assistant sports editor and columnist at the Tampa Bay Times.

Villeneuvenotonlystudiescaviar,helovestoeatit.

“It’soneofthegreatestculinaryexperiencesIcanthink of,”hesaid.But,heallowed,“It’skindoflikebluecheese, you’reeithergoingtoloveitorbelike,uh,Idon’tknow.”

Wewantedtoknow.WeaskedVilleneuvetosharesomeof histipsandtastepreferenceswithapanelwebroughttothe restaurant.Ourpanelistswerefirst-timecaviartasterErnest Hooper,assistantsportseditorandcolumnistattheTampa BayTimes;JanetKeeler,cookbookauthorandjournalism instructorattheUniversityofSouthFloridaSt.Petersburg; andTampaattorneyNancyHarris,amemberofChevaliers duTastevininternationalfoodsociety.

Whilealloftheoptionsthatweresampledareonthe restaurant’scaviarmenu,notallaretherealdeal.That’s becausecaviarhastocomefromsturgeon.

“Itcannottechnicallybecalledcaviarunlessitcomesfrom asturgeon,”saidVilleneuve.“Somethingswedocallcaviar, butthat’sjustforthegueststounderstandthatitisfishroe.”

“TrueRussianBelugaCaviar—theCaspianBeluga— hasbeenoutlawedsince2006andyoucannotimportany wildsturgeonwhatsoevertotheUnitedStatesbecauseit’sa sustainabilityissue.”

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SturgeonintheCaspianandSiberianseasweredecimated byoverfishing.Theonlywild-caughtsturgeonfromthe UnitedStatesisonBern’scaviarmenu:theWildAmerican Hackleback.It’sfoundintheIllinoisandMissouririversand itsroearemedium-sized,blackpearlswithabutteryflavor.

Other,moreexpensivecaviarsonthemenucomefroma hybridofthesturgeon.

“Therearereallyonlythreefishforourhighest-end selections,”Villeneuvesaid.It’scalledRiverBeluga-Kaluga.

It’sthemostexpensiveonthemenuat$185anounceandits roearelarge,amberpearls“witharobustnuttyflavor.”

“Whentheroearegold,itbecomestheSasanianImperial Osetra,andwhenthepearlsareextrabigitbecomestheElite ReserveOsetra,”Villeneuvesaid,comparingthecaviarsto finewinewhenthe“bestgrapesinthevineyardgotothe flagshipwines.”

Other caviars are different grades of the roe from the same fish, based on color, size, texture and flavor. A couple of options, such as the Golden Whitefish, also are from the same fish, but the roe are blended with Florida mango in one variety and smoked with applewood in another.

FRESH CHATTANOOGA PRESTIGE CAVIAR

It cannot technically be called caviar unless it comes from a sturgeon. Some things we do call caviar, but that’s just for the guests to understand that it is fish roe.”

MATTHEW VILLENEUVE, Bern’s Steak House

SMOKED TROUT CAVIAR

SASANIAN RUSSIAN STURGEON OSETRA

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The American Truffled Tiger Eye is a roe from the golden whitefish that is dotted with black truffles.

Wild American Spoonbill Sturgeon roe is a mixture of light and dark gray pearls from the paddlefish with a silky flavor. The Sasanian Almas (Golden) Imperial is roe from the paddlefish with a creamy and buttery flavor.

“They are the exact same fish but one (the Golden Imperial) is the albino version of the fish. It’s extremely rare,” said Villeneuve. “When you have the albino fish the eggs look like passion fruit. They are like a bright electric yellow. It’s unbelievable but it has an intense brine flavor and it’s really only for people who want that fresh seawater flavor.”

With the exception of the wild American caviar, all of the options are farm-raised through aquaculture.

Before the panelists tasted one bite, Villeneuve and chef Hab Hamde brought them small spoons made of motherof-pearl. Even plastic spoons are preferable to silver because some experts say silver spoons leave a metallic taste on the palate.

Hamde prepared four options from the menu along with a spread of garnishes for each variety. Toast points and homemade potato chips were placed on the table to use for the dipping and layering of roe. While the panelists cleansed their palates with Tampa’s finest tap water, Villeneuve recommends drinking Champagne or vodka with most caviars.

Panelists sampled the Smoked Trout Caviar ($30 an ounce), Sasanian Russian Sturgeon Osetra ($95 an ounce), Fresh Chattanooga Prestige Caviar ($48 an ounce) and Sasanian Siberian Baerii ($100 an ounce).

Hooper, who initially was reluctant to try the tiny black beads of Sasanian Russian Sturgeon Osetra, had the first taste. While the chef plated each variety of caviar in a bowl of crushed ice with a selection of trimmings, Villeneuve told the novices to scoop a good-sized portion on the side of their thumb and taste it without any embellishment.

“There’s such a method that is so refined in making this product that the purity of the caviar really is first and foremost the most important thing about it,” said Villeneuve. “So I always tell the guest to try to eat one bite by itself. When you have a 30-year-old scotch, are you going to put Coke with it? You don’t because that product in and of itself is so perfect it doesn’t need anything.”

After a bit of wincing, Hooper savored the bite. He followed Villeneuve’s recommendation to “put a big old blob on there” and placed it on the roof of his mouth, crushing the beads with his tongue.

“Crushing it a little bit lets the juices come out of the eggs and you get more of the flavor,” Hooper said. “You know, it has a texture that I can’t describe. It’s not like any other kind of food you can eat.”

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Harris, who hosted a New Year’s caviar and vodka party on the millennium, said she liked the Russian sample for its nuttiness. She also raved about the Sasanian Siberian Baerii for its creaminess, and she described the Sasanian Russian Sturgeon Osetra pearls as “soothing.”

She and Keeler preferred the Smoked Trout Caviar for its firmness and smoked fish flavor. It was almost like having a dollop of the best smoked spread they ever had.

“This is a combination of 80 percent oak/20 percent hickory on the smoke,” our caviar expert said.

“This is the one I love the best with that avocado, green foam,” said Keeler.

“Oh, it’s amazing,” said Harris. The garnishes included tiny grated bits of egg whites, egg yolks, onions, avocado foam and savory whipped creams. The cooked egg whites cut the freshness of any caviar.

While he liked licking it off the side of his fist, Hooper said he preferred eating the caviar on the toast points because “it sinks into the holes in the toast.”

“So, I’m going to bring my wife here and I’m going to do this and she’s going to lose her mind.”

Various caviars at Bern’s Steak House are stored under lock and key in a cooler.

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A BUBBLING SMASH

BY PETER COUTURE

A

merica has been having quite a romance with bourbon as of late, and the evidence is as varied as the brands of America’s famous whiskey.

The spirit featured prominently on the most recent season of Top Chef set in Kentucky. The New York Times began the year by reporting on the burgeoning “Napa-fication” of the industry. One college in the Bluegrass State is even offering a course in Bourbon Studies.

Then there’s the (90) proof that Americans have really fallen in love with the distilled spirit in relationships that go beyond classic cocktails such as the Old Fashioned and Manhattan.

From 2012 to 2017, sales increased by more than 50 percent — to $3.3 billion — according to the New York Times, which said that nearly two-dozen distilleries have opened in the past five years.

Photographs by William DeShazer, New York Times

“Truly, you build it,” Trey Zoeller, founder of Jefferson’s bourbon, told the newspaper, “and they will come.”

And they are increasingly coming to the Kentucky Bourbon Trail, which is made up of more than a dozen distilleries spread across the state where 95 percent of U.S. bourbon is crafted.

Attendance has more than tripled in the past decade, according to the Kentucky Distillers’ Association. The locations of the trail’s distilleries range from the state’s horse country to Louisville’s more urban experiences to quaint small towns.

For one of the quintessential Bourbon Trail experiences, the Woodford Reserve Distillery is a must-stop. After you leave the highway outside Lexington, the road to Woodford meanders through the rolling hills and past bucolic whitefenced thoroughbred farms. As these photos attest, the location couldn’t be more romantic. We’ll drink to that.

BARREL RUN A barrel of bourbon rolls down the tracks to a warehouse at the Woodford Reserve Distillery near Versailles. (Kentuckians pronounce the town’s name as ver-SALES.) The distillery is home to a 500-foot-long gravity-fed barrel run. According to Woodford, which is a National Historic Landmark: “Elijah Pepper began crafting whiskey in 1812 (on the site).”

All barrels are charred, made from American white oak and can be used only once for straight bourbon. Congress declared bourbon America’s Native Spirit in 1964, making it the only spirit distinctive to the United States.

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DISTILLATION Woodford is unique in that it uses copper-pot stills made in Scotland for its triple-distillation process.

A thick “mash” of cooked grains, water and yeast is fermented to create a “wash” — the liquid eventually sent to the stills.

Distillation produces a clear spirit that requires barrel-aging to gain its color and flavor.

FERMENTATION Chris Morris, the master distiller for Woodford Reserve Distillery, conducts a tour as mash bubbles behind him in one of Woodford’s 100-year-old cypress fermenters. Each one holds 7,500 gallons of mash, a mixture of cooked corn, rye and malted barley with yeast added for fermentation. Fermentation is one of many steps in the production, which includes distilling and aging. By law, bourbon must have a corn content of at least 51 percent.

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TASTING Guests compare bourbons in the Woodford visitors center during a tasting that concludes the approximately one-hour tour. Woodford’s primary products are its Kentucky straight bourbons — Distiller’s Select and Double Oaked. The tasting includes examples of how flavors from the bourbon can be heightened through small bites — a slice of orange or a nibble of cheese — and even through a single drop of water. Woodford created a flavor wheel of specific flavors in the bourbon that can be brought to life by various foods. Woodford claims that its bourbon is made up of more than 200 detectable flavor notes, from “bold grain and wood, to sweet aromatics, spice, and fruit and floral notes.”

AGING The warehouses where barrels are stored and the bourbon is aged are sometimes known as “rickhouses” or “rackhouses.” At Woodford, these rickhouses are made of stone.

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FOR MORE The Kentucky Bourbon Trail website is the best place to begin planning your trip. The site includes maps of the trail — three distillery visits in one day is a good rule of thumb — as well as information about experiences (tours, classes, special events) and transportation and tour packages. kybourbontrail.com

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Bourbon up

PHOTOGRAPHS BY ALLIE GOULDING COORDINATION BY WHITNEY COHEN

Whether it’s in a glass or on a dessert plate, the spirit of whiskey is worth savoring. We enjoyed a couple of bourbon-infused desserts and then reached for a glass of Kentucky’s finest to chase them down. Want to drink bourbon in style?

We can tell you what glass to choose. It mostly depends on how you drink your whiskey.

For those who like it on the rocks, a straight-walled tumbler, whether it’s called a “rocks glass,” “Old Fashioned glass” or simply a tumbler, will do. If you drink it “neat” — bourbon only, please — then you might consider trying a glass with a curved wall. Aficionados say these glasses — the tulip-shaped Glencairn is a notable example — allow you to swish the whiskey, then bring it up to your nose to take in the complex aromas of the spirit.

— Peter Couture

Above, Bourbon Buttercream YOLO Dessert, Valhalla Bakery, $5.

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At right, Pegasus Bourbon Pecan Pie, $20. Mike’s Pies, 8625 Florida Mining Blvd., Tampa. mikespies.com.

Ruby red, chartreuse and cobalt blue double Old Fashioned bourbon glasses, $40 each.

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Waterford Alana, Hadeland Oslo and two Waterford Lismore double Old Fashioned bourbon glasses, $80 each. China Finders, 2823 Central Ave., St. Petersburg.

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Always Buying, Trading, Selling, Repairing Since 1986

CENTURY 21 – The #1 InternationalBrandinRealEstate Beachfront — Redington Beach Built in 2014 on a deep, wide beachfront lot in one of Tampa Bay’s finest beach communities, this magnificent 5 bedroom, 5.5 bath, 11,622 total sqft coastal contemporary estate with separate guest house is the pinnacle in design, craftsmanship and luxury. Top-of-the line features and finishes throughout.

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Luxury & Waterfront Specialist

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dania.perry@gmail.com www.DaniaPerry.com

Dania Sold $128M+ in Luxury & Waterfront Homes in 2018 AND $800M+ in Luxury & Waterfront Homes since 2010!

Tampa Palms — Tampa

Columbus —Tierra Verde

Located where the intracoastal waterway meets the Gulf of Mexico, this magnificently crafted 4 bedroom, 4.5 bath, 8608 total sqft estate delivers some of the most spectacular open water views in Florida!

Lavish gourmet kitchen, towering 20ft-high window views of the Gulf and a uniquely elevated waterfront pool deck. Offered for $2,590,000.

FORTUNE 500 EXECUTIVE ELEGANCE across the sweeping grounds of this extraordinary 5 bedroom, 6.2 bath 14,064 total sqft Luxury Estate. Mammoth 23ft-high ceilings, fabulous theater/game room, plush CEO’s office, grand master suite, stunning 55,000 cu.ft. pool deck enclosure, lavish overnight cabana. An absolute dream. Offered for $2,450,000.

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RARELY AVAILABLE - THE FINEST LUXURY BEACHFRONT CONDOMINIUM AVAILABLE IN TAMPA BAY! Located in the prestigious Tuscany, this astonishing 5400 sqft, 4 bedroom, 5 bath residence enjoys extraordinary finishes, a massive 80ft beachfront balcony with sweeping views of the Gulf, and wonderful resort-class amenities. Offered for $2,750,000.

The Dania Difference - The Professional Difference - The Real Difference in Real Estate CENTURY21 JIM WHITE & ASSOCIATES

World

for the 6th Time!

Dania Perry – Delivering the Best

Luxury Home Sales Results in Tampa Bay!

Dania sold $128M+ in Luxury y & Waterfront Hom Homes mes in 2 2018 018 aterfront Homes sin nce 2010 0!

AND $800M+ in Luxury & Waterfront since 2010!

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A Sample of Homes Recently Sold by Dania

5 bedroom, 5.2 bath 9205 total sqft coastal contemporary waterfront is a short walk to the powdery sands of Clearwater Beach. Offered for $2,675,000.

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Brightwaters — Snell Isle

St. Pete Beach

4 bedroom, 3.5 bath, 4856 total sqft coastal modern residence features an observation deck, beautiful pool and large dock with boat lift. Offered for $1,599,000.

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This exceptional 3 bedroom, 3940 sqft residence features a stunning 53ft-wide covered oceanfront balcony and immense luxury kitchen. Offered for $2,199,000.

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5,000+ sqft, 5 bedroom, 5 bath waterfront residence enjoys sublime luxury finishes. Offered for $2,495,000.

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Bayside — Clearwater Beach

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Exceptional 4 bedroom, 4.5 bath coastal contemporary luxury estate boasts a mammoth 12,050 total sqft under roof. Wide 135ft seawall supports deep water boat dock. Offered for $2,599,000.

Brand new construction on huge open water.

6 bedroom, 6 bath luxury residence with a grand 6860 sqft of living area. Offered for $3, 823,000.

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Bath Club — North Redington Beach

Belleair Beach

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Spectacular 5 acre, 6 bedroom, 7.3 bath, 16,189 total sqft residence enjoys a sweeping 300ft of waterfront overlooking Boca Ciega Bay. Offered for $4,250,000.

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Park Street — St. Petersburg

Palm Harbor

Custom-built 5 bedroom, 3.5 bath, 6915 total sqft executive estate located in a beautiful gated community. Offered for $1,350,000.

Thank You Tampa Bay for a Record-Breaking Year!

At left, lime linen top with black trim, IC Collection, $148. Lime linen pants with black trim, IC Collection, $168. Flower gypsy hoop earrings, Betsey Johnson, $55. Pom-pom and tassel sandals, Betsey Johnson, $89. Dillard’s, Tampa.

At right, daisy top, BCBG, $88. Daisy vest, BCBG, $98. Yellow pants, BCBG, $198. Daisy multicolored sandals, Kate Spade, $199. Dillard’s, Tampa.

BY KATHY SAUNDERS PHOTOGRAPHS BY DIRK SHADD

F

ood and fashion are yoked together.

Model Sheyda Darian dazzled in some brightly colored clothes that reminded us of fresh fruits and vegetables. Think bright yellows like lemons, passionate pinks like dragon fruit and lime greens the color of Granny Smith apples. She wears our tomato red power suit with confidence and a juicy, gold jumpsuit with pineapple hues. The clothing will make you crave couture.

FOOD

COLORING

Fuchsia organza blouse, $70. Zara, Tampa. Red and pink maxi skirt, Gianni Bini, $109. Pink and silver flower earrings, Betsey Johnson, $58. Dillard’s, Tampa.

Rainbow jewel-stripe sandals, Gianni Bini, $98.

Yellow multicolor lace-up sandals, Gianni Bini, $98. Dillard’s, Tampa.

Green pleated midi dress, $119. Zara, Tampa. Dragonfly drop earrings, Betsey Johnson, $42. Rainbow jewel-stripe sandals, Gianni Bini, $98. Dillard’s, Tampa.

Gold satin-crepe wide-leg jumpsuit, $198.

J. Crew, Tampa. Mixed flower cluster necklace, Betsey Johnson, $125. Flower cluster earrings, Betsey Johnson, $35. Yellow multicolor lace-up sandals, Gianni Bini, $98. Dillard’s, Tampa.

Orange eyelet midi wrap dress, $138. J. Crew, Tampa. Pave daisy pendant pearl strand necklace, Betsey Johnson, $95.

Pave daisy drop earrings, Betsey Johnson, $42. Dillard’s, Tampa.

Red cape, $90. Red wide-leg crop pants, $70. Zara, Tampa.

Black bodysuit, BCBG, $78. Peacock feather drop earrings, Betsey Johnson, $42. Sneakers with eagle ornament on back heel, Kurt Geiger, $165. Dillard’s, Tampa.

STORES REPRESENTED: J. Crew 2223 N West Shore Blvd., Tampa jcrew.com Zara 2223 N West Shore Blvd., Tampa zara.com Dillard’s 2223 N West Shore Blvd., Tampa dillards.com FASHION STYLIST: Sandra Davila MAKEUP AND HAIR: Monique McLaughlin MODEL: Sheyda Darian

Red ruffle dress, C/Meo Collective, $200. Floral mismatch statement earrings, Betsey Johnson, $42. Camel dressy sandals, Kurt Geiger, $199. Dillard’s, Tampa.

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Discounts are taken off our Everyday Best Prices. Prior reductions may have been taken. Exclusions apply. Visit a Design Center or ethanallen.com for details.

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THE EXTRAORDINARY

CLEARWATER 3087 Cherry Lane $2,400,000 Jim Henkel 727.418.5355

MOUNTAIN LAKE

ODESSA 11471 Trotting Down Drive $1,595,000 Kathleen Wingate 813.731.3332

100 1st Avenue North #2001 $2,250,000 Luna Brown 813.841.6788

ODESSA

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14015 Pointe Anne Drive $1,700,000 Shane Vanderson 813.205.5430

DOWNTOWN ST. PETERSBURG 100 1st Avenue #3002 $1,500,000 Jessica Denig 813.713.1301

DOWNTOWN ST. PETERSBURG

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DOWNTOWN ST. PETERSBURG 100 1st Avenue North #3103 $1,685,000 Gunn-Swainston Group 727.421.7234

CLEARWATER 320 Magnolia Drive $1,495,000 Pete Mustafaraj & Kim Mustafaraj 727.494.5485

CLEARWATER | 727.585.9600

HYDE PARK VILLAGE | 813.217.5288

ST. PETERSBURG | 727.898.6800

907 South Fort Harrison Avenue, Suite 101

744 South Village Circle Tampa, Florida 33606

120 2nd Avenue NE, Suite 102A St. Petersburg, Florida 33701

Clearwater, Florida 33756

WE ARE A GULF COAST LUXURY LEADER WITH AN AVERAGE SALE PRICE 66% HIGHER THAN THE MARKET AVERAGE*

TARPON SPRINGS 1216 East Lake Drive $1,400,000 Major Easthagen & Carolyn Tasillo 727.254.8378

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LARGO 208 Driftwood Lane $1,399,999 Pete Mustafaraj & Kim Mustafaraj 727.494.5485

LUTZ 19105 Merry Lane $2,895,000 Lynn Richey & Taylor Richey 813.244.6533

CRYSTAL RIVER 2115 North Watersedge Drive $2,800,000 Jim Henkel 727.418.5355

LARGO 7893 Bayou Club Boulevard $1,250,000 Jackie Diaz & Karen Hegemeier 727.424.2317

TARPON SPRINGS 3009 Kensington Trace $1,200,000 Thorsten Koester 727.667.6877

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.*Source: MFRMLS.Sales volume based upon sales fromJanuary 1,2018 through December 31,2018.

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HARVEST of

HEALTHY CHOICES

BY KATHY SAUNDERS PHOTOGRAPHS BY DOUGLAS R. CLIFFORD

Elisha Smith became a vegetarian at 21 out of a concern, she said, “for the welfare of animals.” Afterward, she followed the predictable path of craving a healthier approach to everything from her diet to the personal products she used every day. But, three years ago, the birth of her daughter Emelia propelled her passion for a healthy lifestyle to new heights. She moved from Omaha, Neb., to Dunedin to raise Emelia in a sunny, active community of “natural-minded” residents. And, she opened her own business, providing organic and environmentally friendly products for other like-minded locals. Nestled along Main Street, Emelia’s Apothecary of Dunedin is a calming respite from the busy downtown boutiques and restaurants teeming with visitors.

Bundles of lavender, wildflowers, sweetgrass and sage mingle, for sale at Emelia’s Apothecary of Dunedin (350 Main St., Suite A). Flower therapies endure because of the heavenly smells and healing essential oils.

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Elisha Smith collects a jar of organic herbs at Emelia’s Apothecary of Dunedin. The herbs are used to create teas, tinctures, topical remedies and more.

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Fragrant dried flower bundles and wreaths hang throughout the shop, the aroma of essential oils fills the air and jars of colorful dried flowers and herbs line a row of tall shelves. Smith sells diffusers for her oils, room sprays with her aromatherapy collection and baby products including powders, soaps and sunblock.

“If it’s not organic or wild harvested, we don’t carry it,” said the 34-year-old entrepreneur. The products are made off-site, but the dried leaves can be blended at the store for things like teas and oils. Customers can also create their own blends of different ingredients to make lotions or salves at the shop.

At the forefront of Emelia’s Apothecary is a display of herbal blended teas. Drinking herbal tea was one of the first ways Smith launched her own holistic journey. She offers numerous varieties of leaves for blending, along with suggestions and recipes of mixtures for steeping.

“Just the act of drinking tea is relaxing and calming,” allowed Smith.

Nourishing Hair & Skin Tea is sold in jars, as is Night’s Rest Tea and Cool Down Tea, designed especially to combat symptoms of menopause. All of the ingredients are listed on the jars.

She also sells preblended pouches of teas, including a black tea, Aunt Emelia’s Persian Tea, named for an aunt from Iran and sold with a few cubes of saffron-infused sugar cubes for an authentic Persian taste. She offers Welcome to Florida Tea, a black tea mixture with vanilla and organic orange peel, and Orange Grove Tea, a caffeine-free tea with lemongrass and organic orange peel in the recipe, as well.

“I just wanted something for people to take back home as a piece of Florida,” said Smith.

Happy Child Tea is a favorite of moms who come in looking for ways to help their children sleep better, she said.

While some of the teas are marketed as remedies for things like digestive health (Happy Belly Tea) and improved focus (Concentration Tea), Smith makes no medical claims about her products.

If it’s not organic or wild harvested we don’t carry it.”

ELISHA SMITH

At top, a sampling of herbal tea blends available at Emelia’s Apothecary.

Above, organic soaps, which are made by a local soapmaker and are vegetarian (containing no beef tallow) and free of palm oil.

At right, an organic beeswax candle available at Emelia’s Apothecary.

I want to have a place where customers can get accessible remedies and knowledge. Here, they can go as little or as far with it as they like.�

ELISHA SMITH

TEA RECIPES FROM

ELISHA SMITH SPRING FLOWER TEA 2 parts nettle leaf 1 part chamomile flower 1 part rose petals/buds 1 part lavender flower

ALLERGY SEASON TEA 2 parts peppermint leaf 1 part lemon balm leaf 1 part nettle leaf Âź part lemon peel, dried

Elisha Smith collects jars of organic herbs, including peppermint leaf and elderflower, for customers Charlotte and Carrie Fleeman of Dunedin. Carrie was purchasing herbs for a cold and allergy remedy.

“No matter what age you are, you need to talk to a doctor,” says Smith. But, she said she believes “all ages can benefit from herbalism.”

A licensed cosmetologist and skin care professional, she has been incorporating herbal recipes in her treatments for years. She’s also working on becoming certified as an herbalist.

On weekends, though, she invites customers to book appointments with Sara Ratza, a boardcertified holistic health practitioner and herbalist, for one-on-one consultations. Bookings range from $300 for a three-hour “kitchen cleansing and coaching session” to a one-hour, $59 “herbal only” new client consultation.

While herbalists are divided on the subject, Smith said she believes in a balance between holistic remedies and traditional medicine.

“I’m more on the side of incorporating these into your lifestyle,” she said, noting that some holistic approaches can be very judgmental “and turn people off.”

“I want to have a place where customers can get accessible remedies and knowledge,” she said.

“Here, they can go as little or as far with it as they like.”

On a personal level, Smith is committed to helping to promote the benefits of a holistic lifestyle for her customers and, especially, for her daughter.

“There are a lot of preventative remedies, and my belief is that if you care now, you may have less to worry about later,” she said. “When I had Emelia, I got more into the inner workings of herbalism, and with the shop, I feel like she’ll know what to reach for for her kids one day.”

A shelf at Emelia’s Apothecary contains an assortment of allergy season remedies.

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WELCOME TO GRATZZI ITALIAN GRILLE

Voted Best Italian Restaurant in St.Petersburg

211 2nd Street South • Downtown St. Pete • (727) 623-9037 • www.gratzzigrille.com

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TOURS NOW AVAILABLE! It’s the in-town, on-the-water lifestyle you’ve been dreaming of. The only destination where you can walk to shops, dine on the water, and have a brand new state-of-the-art marina and boat slips at your doorstep. The only new South Tampa waterfront address with luxurious amenities that include breathtaking sunsets over Tampa Bay in the only location just minutes from the vibrant downtowns of both Tampa and St. Petersburg. It’s the One & Only Marina Pointe, premier tower residences in Tampa Bay’s Westshore Marina District.

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Monday–Saturday 10-6; Sunday 12-5 | 4900 Bridge Street, Tampa, FL 33611 813-296-6800 | MarinaPointe.com

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Broker participation welcomed. ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. This project has been filed in the state of Florida and no other state. This is not an offer to sell or solicitation of offers to buy the condominium units in states where such offer or solicitation cannot be made. Prices and availability are subject to change at any time without notice.

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Now Accepting Contracts F E AT U R I N G P R O D U C T S B Y :

faces

I feel more comfortable in the kitchen than I ever did on the mound.

I think the hours are definitely harder than baseball. It’s a lot more physical work than people realize and it’s a lot more emotionally straining than people realize..”

ROBERTO HERNANDEZ JR.

Chef Roberto Hernandez Jr. is pictured at the new WEPA Cocina de Puerto Rico in St. Petersburg. “I really enjoy the camaraderie of working in a kitchen,” he says.

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THE CHANGEUP: FROM THE MOUND TO MOFONGO

BY KATHY SAUNDERS PHOTOGRAPHS BY MONICA HERNDON

A

s the firstborn son and namesake of Major League Baseball pitcher Roberto Hernandez, Roberto Hernandez Jr. started preparing for a career on the mound in T-ball. He moved from Puerto Rico to St. Petersburg with his mother, Ivonne, and older sister, Kairy, in 1998 when his dad signed with the Tampa Bay Rays. From that time on, Roberto Jr. played baseball year-round. He also played in high school at St. Petersburg Catholic, on a team that went to the state final four playoffs. After graduation, he signed on to play where his father began his pitching career, the University of South Carolina at Aiken. But, after two years on the field, life threw Roberto Jr. a curveball. Today, the 25-year-old is the new chef at WEPA Cocina de Puerto Rico, a Puerto Ricanthemed restaurant that opened March 14 in St. Petersburg’s Warehouse Arts District.

As it turns out, baseball was an all-star training ground for kitchen work.

How was it growing up with a dad in the major leagues?

My dad was with the Chicago White Sox when I was born and my mom and dad had an apartment in Chicago but we didn’t leave Puerto Rico until I was 3. But after that, I grew up in major-league clubhouses when the managers allowed for it. Pittsburgh was one of my favorite places that he played.

The manager was Jim Tracy and he was very relaxed and he let the players bring their kids in. I remember there was a pingpong table so we would have ping-pong tournaments before games. They even gave me a locker right next to my dad for the summer, so it was a lot of fun.

When you were growing up did you always want to be a baseball player?

I always wanted to — that was my dream: to follow in my dad’s footsteps. Unfortunately, with my knee injuries, that never seemed to take off but that’s the way it is. I tore my ACL

twice on my right knee and my meniscus once, all before my junior year of high school. But I went to Aiken and played for two years after redshirting for one year.

I was the first Roberto Hernandez to play in the Roberto Hernandez stadium. And, technically, my number, 35, is retired there. They un-retired the number — my dad’s number — when I got there and then retired it again when I left. My brother Jose is playing there now but he didn’t want the same number. My dad spent his sophomore season at Aiken and got drafted in the first round after one season there. My dad was catching at UConn but he transferred because he wanted to pitch and UConn wouldn’t let him. In hindsight, that was a dumb move on their part.

While I was playing I kind of sensed this is not going to happen. Honestly, It was one of the harder points in my life just realizing I’m not going to be able to live up to everyone’s expectations. When I would go back home to Puerto Rico everyone would say they couldn’t wait to see me play on TV like my dad.

How did your dad and family members take it when you quit playing baseball and returned to St. Petersburg?

Quite honestly my dad never wanted me to go to Aiken because he knew the pressure that would be on me. So he was a little bit relieved and a little disappointed that things didn’t work out. He knows better than anyone how hard it is to make it because he had to go through it. Now, my parents are absolutely glad I made the decision. They wish I would cook more at home but I cook at school and I cook at work so when I come home I really don’t want to cook. Chefs usually have the worst eating habits because they don’t want to cook for themselves after cooking for everyone else.

And besides our love of baseball, me and my dad share a love of cooking, so that has brought us a lot closer together.

My dad is probably one of the main people to thank for my love of cooking because he used to watch Emeril (Lagasse) all the time. Those are some of the earliest memories I have of us — watching the Food Network with him on the couch.

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If you had a walkup song for cooking what would it be?

My song would be 300 Violin Orchestra. It’s a song I used to listen to before baseball games dating back to high school to get my mind-set right, and I still do listen on my way to work or school. It’s almost like pumping myself up for battle because the kitchen can be chaotic. I like to come in ready to go and motivated, and that song does that for me.

Former pitcher Roberto Hernandez Jr. prepares picadillo at WEPA. He is earning his bachelor’s degree in culinary management at the Art Institute of Tampa.

Do you have advice for your younger brother Jose?

Jose is six years younger than me and he’s an outfielder. I don’t talk to him about baseball, I talk to him about life, because that’s what I want him to focus on. I don’t want him to be worried about stats or anything like that. It’s a game in the end.

You said playing baseball in Aiken also inspired some of your passion for cooking. Can you tell us about that?

I owe a lot to my time at Aiken because that’s when I developed my love for cooking. I cooked for my teammates.

We would have these family dinners because not many of them knew how to cook. So we would go to Sam’s Club and buy a big slab of meat or buy food in bulk and most of the time I would be doing all the cooking. They really enjoyed ribs outside on the grill. I cook these Dr Pepper ribs that my mom really seems to like. I started messing around with those back then at Aiken mostly because Dr Pepper was cheap and we could buy it in bulk and marinate meat in it. But it turned into something really good.

What do you like most about cooking?

When I’m in the kitchen I just block everything out. I’m in the zone. It’s my happy place.

I feel more comfortable in the kitchen than I ever did on the mound. I think the hours are definitely harder than baseball.

It’s a lot more physical work than people realize and it’s a lot more emotionally straining than people realize. There’s a lot of stress but I knew what I was signing up for. I feel like maybe all the stressful baseball situations kind of helped me out a little bit too.

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How did you end up at WEPA? I attend the Art Institute of Tampa and luckily right now I am only seven classes away from having my bachelor’s in culinary management. Earlier this year my chef teacher told me WEPA owner Jean Totti needed a substitute for his chef, Dan Varga, who had to leave town for a funeral. He needed somebody to come in and just hold down the fort while Chef Dan was away.

Chef Dan is a butcher and was a consultant for the owner before he opened.

I really enjoy the camaraderie of working in a kitchen. It’s pretty much the same as being on a team. The kitchen functions that way — everyone works together. Really it all focuses on teamwork. If you don’t have that, the kitchen will fail.

No one can do everything. I worked at Cassis and Rococo Steak downtown before coming here. But in the short time I have been here, this has definitely become a second family.

What are your favorite recipes at WEPA? The Chicharrones de Pollo, our version of fried chicken, is one of our biggest sellers. And also the mofongo (fried green plantains with pork, chicken or seafood). We have about 50 seats and some tables outside but we are already getting too busy for this space. It’s a good problem to have though. We serve the food of my childhood. Growing up we always had white rice, some kind of beans and some kind of pork or steak.

Here I love the Pernil Asado. It’s slowly roasted pork shoulder and it’s one of the staples of Puerto Rican cuisine.

What are your long-term plans in the restaurant business?

Here in St. Pete is where I want to stay. Chef Dan trained me on how to price out recipes, to be able to manage people and set up schedules, and teaching me how to set up prep for the whole week with measurements. My sister Kairy is studying business at Louisiana State University and she wants to come help me one day. In the next two years or so I want to start working on a business plan to open my own restaurant here.

This restaurant is perfect for me because something like this is what I want to do when I start up myself. It’s helpful to see how a business is built from the ground up. And owner Jean has been really helpful and offered advice if I ever need it. I never thought this would be my game. Life sure works in mysterious ways at times. But, I’m very happy.

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A HEART FOR RACING

A TASTE FOR WINE 94

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BY LAURA REILEY

KEVIN BUCKLER started his speech with a moment of silence. “I’m not touchy-feely, I’m usually more rough-and-tumble, but let’s take a moment to think about how lucky we are.” Servers stopped passing spoons of beef tartare, the assembled crowd bowed their heads in the 30th-floor St. Petersburg penthouse property of Carlos and Beverly Yepes.

Yes, lucky. And then the moment was over. Staff resumed pouring Adobe Road Winery’s “Racing Series,” the crowd eager to try this group of four new ultra-premium California blends in Buckler’s portfolio. There were St. Pete luminaries as well as professional drivers gearing up to take part in the Daytona Rolex 24 the next day. They were there to sip wine and to hear a little bit about how, as Buckler says, “it takes 15 years to be an overnight sensation.”

Race car driver and Adobe Road Winery CEO Kevin Buckler’s newest wines were sampled at a January launch event at Park Shore Condominiums in St. Petersburg. The wines are part of Adobe’s “Racing Series.”

At left, Adobe Road Winery CEO Kevin Buckler.

Photographs courtesy of Adobe Road Winery, Jim Spadoni and Truwest Media

This CEO of Adobe is also a famous American race car driver. In the early 1990s he created the Racer’s Group (TRG) as a Porsche Club Racing business. He won the Rolex 24 at Daytona and the 24 Hours of Le Mans in 2002, leading TRG to three more GT class wins in the Rolex 24 at Daytona.

In 2009, Buckler expanded his ambitions into NASCAR with the formation of TRG Motorsports, going on to take a number of top finishes.

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… the wines, a group of four California red blends named after quintessential elements of car racing: APEX 2016, the inner edge of a track curve; REDLINE 2016, the maximum engine speed before damage occurs; SHIFT 2016, the way a driver manually switches gears; and “THE 24” 2016, a reference to the 24-hour endurance races …

People gather in a penthouse suite at Park Shore Condominiums in St. Petersburg to try new ultra-premium California blends from Kevin Buckler’s portfolio.

Photograph by Bronte Wittpenn

With a slight build and curly gray hair, wearing a vibrantly patterned blue and white shirt, Buckler greeted folks milling around the room. The Yepeses were old friends from the racing circuit, but there were other racing notables assembled, including Kevin Savoree and his wife, Pam, the owners of Green Savoree Racing Promotions, the company that has put on the annual Grand Prix in St. Petersburg since its debut.

“There’s always been a tradition of going to warmweather markets early in the season — Miami, Homestead, the Disney area of Orlando — but all the mayors have been supportive of this race in St. Petersburg,” Savoree said while sipping a red. “The first

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race was in 2005 and the growth in St. Petersburg has been explosive.”

Savoree said the ongoing challenge of the Grand Prix is how to erect all the barriers and route equipment swiftly, and how to break it down just as fast so St. Pete can get back to business. Fun fact: All that equipment is stored in a warehouse a mile from downtown so it can be schlepped in at a moment’s notice. Savoree’s company also hosts races in Toronto and Portland, Ore., with a permanent facility in Ohio that hosts Indy races.

For all the talk of racing, this night was foremost about the wines, a group of four California red blends named after quintessential elements of car racing: APEX 2016,

Kevin Buckler is pictured at the Rolex 24 at Daytona.

The Racer’s Group

the inner edge of a track curve; REDLINE 2016, the maximum engine speed before damage occurs; SHIFT 2016, the way a driver manually switches gears; and “THE 24” 2016, a reference to the 24-hour endurance races that are seen as the most challenging competition in sports car racing. In fact, sipping your way through these wines, many unusual blends of Rhone varietals combined with classic Bordeaux grapes, was a vocabulary lesson in racing. And like those blends, wine and auto racing are unusual bedfellows.

“We had the racing side spinning, and the wine side,” Buckler said in a moment when he wasn’t circulating around the room. “There was no book we could follow (to blend the two), we were just making it happen.

We’d been doing them in parallel, why not do them in concentric circles?”

And how does he describe this new group of racinginspired wines?

“These are party-in-your-mouth blends.”

Buckler has gone all in in recent years, right now deep into launching a huge destination tasting room in Petaluma, Calif., with a restaurant and other touristfriendly features. He has stepped out of the driver’s seat himself (he stopped driving in 2004), but racing continues to be his second passion.

Retailing between $36 and $75, the wines, Buckler hopes, speak for themselves. A bit like racing.

“It’s hard to BS when you have the stopwatch.”

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being there, doing that Moffitt Cancer Center & Research Institute 26th Annual Magnolia Ball More than $3 million was raised at this year’s Magnolia Ball to benefit the Moffitt Cancer Center. Co-chairs Lesa France Kennedy, CEO of International Speedway and vice chair of NASCAR, and fiance Bill Christy, a health care entrepreneur who has more than 25 patents on various medical devices, helped the event race across the finish line, thanks to their $1 million challenge match, sky-high auction bids and generous sponsorships. Josalyn Kaldenberg added inspiration, playing piano with the arm that would have been lost to sarcoma if not for Moffitt surgeon Doug Letson. The 700 gala guests celebrated all of Moffitt’s successes and research advances by dancing to Kool & the Gang at the Marriott Water Street in Tampa.

Paul Anthony, Kathy Werner and Dr. Alan List.

Bill Christy, actor Olivia Newton-John and Lesa France Kennedy.

Chip and Stephanie Fletcher.

H. Lee Moffitt and Casey and Gov. Ron DeSantis.

Bob Griese and Tommy Shannon.

Photographs by Amy Scherzer

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being there, doing that Economic Club of Tampa Tampa Mayoral Inaugural Ball “You do cop-to-ball gown better than anyone,” new Mayor Jane Castor heard at the Tampa Mayoral Inaugural Ball organized and hosted by the Economic Club of Tampa. More than 575 enthusiastic constituents attended the event to honor Castor, who wore a shimmering pink, sequined gown instead of her customary blue pantsuit. Castor publicly thanked predecessors Dick Greco and Gov. Bob Martinez during the gala as well as former Mayors Sandy Freedman, Pam Iorio and Bob Buckhorn, who were unable to attend. Economic Club president Kent Evans and vice president Betsey Hapner presented $200,000 to the Hillsborough Education Foundation for scholarships. The Tampa Bay Buccaneers Foundation added $50,000 more, plus a No. 59 Mayor Bucs jersey for Castor before Buster Castellano and the Dr. C. Band rocked Armature Works.

Paul Duval Johnson and Betsey Hapner.

Peter and Jane Lefferts.

Bob Martinez, Jane Castor and Dick Greco.

Photograph by Amy Scherzer

Kent and Kristen Evans.

Photograph by Amy Scherzer

Dr. Sebastian “Buster” Castellano.

Allie Serrano and Joseph Citro.

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Ram and Anitha Kancharla.

Raymond and Tonja Brickhouse.

Photographs courtesy of Marsha Kemp and Bruce Johnson

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being there, doing that Museum of Fine Arts’ Stuart Society Art in Bloom Luncheon CELEBRATING 250 YEARS OF

BEETHOVEN & BEYOND

From flower arrangements to floral fashions, spring was on full display at the annual Art in Bloom luncheon at the Hilton St. Petersburg Carillon Park.

The event was part of the collaboration between the Museum of Fine Arts, St. Petersburg’s Margaret Acheson Stuart Society and the St. Petersburg chapter of Ikebana International. During Art in Bloom, members interpret works of art from the museum’s collection through arrangements, displayed together for five days at the museum. The celebration of the art of Ikebana continued at the luncheon, which featured a flower-arranging presentation by Elaine Jo, a master of the Ichiyo School of Ikebana in Atlanta.

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Elaine Jo and Jeanne Houlton.

Sharon Gardner, Kimberly Wood, Elizabeth Hyden, Catherine Kennedy and Tracy Wood.

Photographs by Maggie Duffy

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St. Anthony’s Hospital Foundation Run for the Roses Derby Gala

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Wearing decorative hats and capturing the theme and enthusiasm of the 145th running of the Kentucky Derby, more than 360 guests celebrated at the Run for the Roses Derby Gala in support of the St. Anthony’s Hospital Foundation. The event was held at the Vinoy Renaissance St. Petersburg Resort & Golf Club. Guests watched the horse race on a large screen in the lobby of the Palm Court Ballroom before enjoying dinner and auctions that raised more than $100,000 for the hospital’s Cancer Center. Alicia Glover and Patricia Daniels shared inspiring stories about their experiences as former cancer patients at the hospital.

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Empowering teachers with the skills they need to teach

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being there, doing that Tampa Museum of Art Pride & Passion’s Intergalatic Disco Creativity and fantasy connected during an intergalactic gathering at the Tampa Museum of Art’s annual fundraiser. “Area 54” was designed for Disco Divas and Shooting Stars and other “creatures” from outer space celebrating individuality, diversity and all the colors that make up the universe. The LGBTQ community and its allies presented the event to support museum programs designed to reduce barriers to acceptance, to create safe places for all individuals to experience the arts and to celebrate local talent.

Joanne Torres.

Carolyn Brown and Dawn Brown.

Connie Scarborough and Mike Fitz.

Jane Castor, Ana Cruz and Michael Tomor.

Steevie Vazquez and Levi Johnson.

Photographs by Maggie Duffy

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being there, doing that American Stage Gala Under the Stars Demens Landing in St. Petersburg was transformed into a Greek island for the opening night gala for American Stage in the Park’s production of Mamma Mia! Theatergoers broke out their bell-bottoms and warmed up their vocal chords to sing along to the musical based on the songs from the ’70s pop group ABBA. The sold-out Gala Under the Stars, the kickoff for the 25 outdoor performances, drew supporters of artistic and educational programming for the theater company. Founded in 1977, American Stage is Tampa Bay’s longest-running professional theater company.

Helen Hansen and John French.

Cheryl Shedd, Paula Hatzilias, Shannon Sayre and Anissa Raiford.

Jennifer Findley-Fox, Jorge Vidal and Barbara Sansone.

Robyn Rusignuolo and Elizabeth Brincklow.

Jay Collins and Preston Scott.

Photographs by Maggie Duffy

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being there, doing that Central & Northeastern Florida Chapter of the Crohn’s & Colitis Foundation A Toast for a Cure Corporate Cocktail Awareness and finding a cure for Crohn’s disease and colitis were the reasons to raise a glass at the fifth annual A Toast for a Cure Corporate Cocktail. More than 200 supporters of the Central & Northeastern Florida Chapter of the Crohn’s & Colitis Foundation gathered at NOVA 535 in St. Petersburg to enjoy entertainment, appetizers and a silent auction. Tiffiny and W.G. Spoor were the 2019 honorees, celebrated for their “outstanding commitment and achievement to raising funds, awareness and providing hope and inspiration” to individuals with inflammatory bowel disease (IBD), which affects one in 100 Americans. The more than $73,000 that was raised at the event will help fund the foundation’s mission to cure Crohn’s and ulcerative colitis as well as support research, patient education and support programs including Camp Oasis, the organization’s summer camp for children with IBD.

Judi Goldsworth, Peter Bennett, Stephanie and Larry Greenbaum and John and Stacey Schmidt.

Tiffiny and W.G. Spoor.

Katya and Nadya Defreitas.

Jarrad and Lisa Negron.

Billy, Andrea and Eric Peters.

David and Ivy Kitenplon.

Photographs courtesy of the Crohn’s & Colitis Foundation

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Woof, Meow, Chirp and Slither Artists interpret the world of pets On Exhibit June 7 - August 10, 2019

See ‘pawsatively’ inspiring artwork, fun and educational programming that showcase how pets contribute to our health, happiness and longevity.

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being there, doing that Laxer Family Foundation 22nd Annual Bern’s WineFest The 22nd annual Bern’s WineFest concluded a week of gastronomic and oenophilic events with the instantly sold-out Grand Tasting, where 1,000 connoisseurs sipped 200 wines and spirits and enjoyed 80 kinds of cheese and dozens of creative gourmet bites. In addition to Bern’s Steak House brands Haven, Elevage and B & G Little Midway pastry parlor, seven prominent restaurant chefs participated for the first time, serving up their specialties in two decorated tents attached to Haven. The Electric Avenue band entertained in one tent as guests bid on a silent auction of rare wines. The Laxer Family Foundation, created by David and Christina Laxer, will donate the proceeds to support hunger awareness, pediatric causes, veterans, active-duty military and first responders, as well as the Bern Laxer Memorial Scholarship for culinary, hospitality or viticulture education administered by the James Beard Foundation.

Allison Adams, Henderson Everett, Michele Brooks, Nina Traviesa and Marcy Blum.

Michael Rugers and Chuck Simpson.

Jen Iavarone and Tiffany Yerrid.

Tyler Wolff, Dennis Cardoso and Jarrett Sabatini.

Judy Allen, Terry Deeb and David and Christina Laxer.

Authors Alafair Burke, Michael Koryta and Michael Connelly.

Photographs by Amy Scherzer

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Your Neighborhood Craft Beer & Wine Pub! BOLD AND ORIGINAL with an eclectic menu that’s inspired & created daily. The Stein & Vine is a local favorite serving unique craft beer, wine, and chef specials to knock your socks off!

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being there, doing that Dr. Carter G. Woodson African American Museum First Ladies in African American History Some of Pinellas County’s most distinguished African-American women were honored at the fifth First Ladies in African American History by the Dr. Carter G. Woodson African American Museum. The honorees were: Patricia Wright, the first African-American female director of school operations for Pinellas County Schools; U.S. Coast Guard Lt. Cmdr. Jeanine Menze, the Coast Guard’s first female African-American aviator; Nadine Smith, executive director of Equality Florida; Sharon Welch, the city of St. Petersburg’s first African-American and female IT systems development manager; Bridgette Heller, the first African-American female president of Johnson & Johnson’s Global Baby Business; and Thelma McCloud, the longest-serving officer on the museum board.

The Winnie Foster Lifetime Achievement Award, named for the heroine who fought for women’s rights, integration and equal rights in the workplace in Pinellas County, was presented this year to artist Jane Bunker, who donated paintings to the museum and helped raise more than $40,000 for scholarships.

The award was added last year to honor a white female who has worked tirelessly to advance the causes of women of color and Rene Flowers. the museum’s initiatives.

Dana Battle, Jane Bunker and Terri Lipsey Scott.

Rita Wesley, Thelma McCloud and Gwen Fields.

Thelma McCloud, Patricia Wright, Sharon Welch, Nadine Smith, Jeanine Menze and Bridgette Heller.

Photographs by Will Johnson

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being there, doing that ZooTampa at Lowry Park Karamu Karamu co-chairs Katie and Alex Sullivan aimed for a tropical “Night in Key West” vibe with a surf and turf dinner and dancing in the Safari Lodge. Karamu, which translates from Swahili as feast or party, has raised more than $3 million for animal care and conservation, rescue and rehabilitation in the last 30 years. Lowry Park Zoological Society chairwoman Marylou Bailey and Kim and Rod Stohler were top bidders in an auction for the naming rights for the zoo’s first koala baby and a newly hatched penguin chick at the $1,000-per-person black-tie benefit for ZooTampa at Lowry Park.

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Alex and Katie Sullivan.

Janice and Steve Straske, Laura Farrior and Carlton and Suzie Ward.

Paul and Dana Whiting.

Jenny and Ken Jones and Casey and Jeff Cathey.

David and Catherine Straz.

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Barrie Taft and Leah Bergoffen.

Tammy and Dan Honegger.

Heather and Clark Jordan-Holmes.

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being there, doing that St. Joseph’s Children’s Heart Institute Heroes Ball Clever candy centerpieces and bubble gum music were the backdrop of A Journey to Candy Land, the sweetly themed ball to benefit the lives of pediatric cardiac patients at St. Joseph’s Children’s Heart Institute. The annual Heroes Ball raised $550,000 to fund a virtual reality surgical planning tool for the institute. Gala co-chairs April and Louis La Cava celebrated 2019 Community Hero Kiran C. Patel’s extensive global health care contributions. Dr. Patel shared that honor with the 650 guests at the Hilton Downtown Tampa, noting: “Anyone can donate money, but your time tonight makes everyone in this room a community hero.”

Louis and April La Cava.

Susan and Johnny Adcock.

Dr. Stephen Langley and Jamie, Chris and Emma Johnson.

Toni and Dr. Bill Blackshear.

Drs. Pallavi and Kiran C. Patel.

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John and Ann Sheppard.

Lyda Lindell and Sid and Donna Jordan.

Jenelle Ferry, Mark Yockey and Linda and Lance Wyble.

Scott and Kathy Fink and Lori and Michael Kosloske.

Julie Weintraub, Michael Isaak and a Labradoodle auction puppy.

Photographs by Amy Scherzer

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being there, doing that American Heart Association 61st Annual Tampa Bay Heart Ball Turning back time to the ’70s disco days, the Village People delighted donors at the 61st annual Tampa Bay Heart Ball. The band, appearing at the request of American Heart Association board member Bill Edwards, beat like a healthy heart at the Tampa Marriott Water Street. The fun flashback fit the “Gift of Time” theme created by co-chairs Rose and Paul Reilly, who reminded the 500 guests that cardiovascular disease has its own clock. Florida Sen. Aaron Bean, R-Fernandina Beach, served as auctioneer, pitching pricey outings and pushing proceeds to $2.5 million.

Tom and Lauren Pepin.

Todd Wanek, Laura Forsythe and Ron Wanek.

Rose and Paul Reilly.

The Village People.

Bob Schmidt and Elizabeth Elmeer.

Photographs courtesy of the American Heart Association

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being there, doing that Infinity, the League to Aid Abused Children and Families Designer Purse Bingo Gucci, Fendi, Prada and Tory Burch handbags were among the prizes offered at the third annual Designer Purse Bingo sponsored

by Infinity, the League to Aid Abused Children and Families. A designer handbag by Louis Vuitton was the grand prize at the soldout event at the St. Petersburg Yacht Club. Infinity, established in 1980 by a group of community volunteers, donated proceeds from the $65-per-person party to its three beneficiary agencies: CASA (Community Action Stops Abuse); Brookwood Florida Inc., a residential home for girls; and the Suncoast Center Inc., which provides children’s advocacy, trauma services and emotional wellness. Joy Rudnicki and Barbara Deininger co-chaired the event.

Toni Walsh, John William Barger and Liz Heinkel.

Linda Dow and Rhonda Sanderford.

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Photograph courtesy of Rhonda Sanderford

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Photograph courtesy of Liz Heinkel

Madelyn Kinemond.

Photograph courtesy of Liz Heinkel

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being there, doing that Opera Tampa League Grand Gala Opera Tampa League’s Grand Gala celebrated Metropolitan Opera legend Paul Plishka as the 2019 Anton Coppola Excellence in the Arts awardee. The prolific bass was honored for his 50-year career of more than 1,600 performances at the Met. Charles and Cookie Simmons sponsored the annual award. Gala co-chairs Zena Lansky and Warren Rodgers encouraged creative, operatic black-tie attire for La Belle Epoque dinner on the Morsani Hall stage at the David A. Straz Jr. Center for the Performing Arts. In addition to private dinners and travel experiences, the highlight of the live auction was board chairman Gary Sasso’s oil painting of maestro Anton Coppola and his nephew, Francis Ford Coppola. Guests enjoyed entertainment by Opera Tampa singers and supported arts education scholarships and the D’Angelo Young Artist Competition.

Gina D’Angelo and Barry Levine.

Ernie and Judy Lisi and Catherine and David Straz.

Lea Davis, Larry Harris, Mary Lysaught and Lucy Dowie.

Charles and Cookie Simmons and Paul Plishka and Sharon Thomas.

Zena Lansky and Warren Rodgers.

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Photographs by Amy Scherzer

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THE DIXIE SWIM CLUB BENEFIT: See a private performance of the play about five college swim team members who meet annually to recharge their friendship. Includes buffet lunch, a talkback and door prizes. Benefits Voices of Hope for Aphasia. $45. 11 a.m. Early Bird Dinner Theatre, 13355 49th St. N, Clearwater. (727) 446-5898.

UPTOWN MUSIC FESTIVAL: AN EVENING OF SAX THERAPY: The event highlighting the culture of the area through music features music by saxophonists B.K. Jackson, Adrian Crutchfield, Jackiem Joyner and Bryan Thompson, and bassist Tim George. Benefits programs and services of the University Area CDC. $15-$20, $40-$50 VIP, 12 and younger free. 4 p.m. University Area Park, 14013 N 22nd St., Tampa.

(813) 558-5212, ext. 218. uacdc.org.

I AM HOPEFUL: Enjoy wine, cheese, chocolate, appetizers, live music, speakers and a raffle.

Benefits the I Am the Group Foundation. $50.

6 p.m. The Fort Harrison, 201 S Fort Harrison Ave., Clearwater. (727) 461-1282.

QUEEN: MOTHER AND SON BANQUET: The formal banquet for mothers and their sons includes dinner, music, activities and photos.

Benefits Cervical Cancer Assist. $35. 5 p.m.

It’s a Private Affair Event Service, 715 E U.S. 92, Seffner. (813) 310-9005.

MARTINIS FOR MOFFITT: A cocktail reception hosted by the Bay Area Advisors to benefit Moffitt’s Advanced Prostate Cancer Collaboration and Adolescent and Young Adult program. $150-$195, $300 VIP. 7 p.m. David A. Straz Jr. Center for the Performing Arts, 1010 N MacInnes Place, Tampa. Toll-free 1-800-4563434, ext. 1403.

HATS, HEELS AND HIGH TEA: A networking session with a cutest hat competition for cash prizes. Benefits Allen’s Home for Hope, which helps women recently released from prison. $25.

10 a.m. Woodmont Park Clubhouse, 415 Woodmont Ave., Temple Terrace.

(813) 850-4917.

6.22

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8.11

MURDER MYSTERY GALA: Dress in flapper dresses and zoot suits for this “married to the mob”-themed event. Benefits the Rotary Club of Clearwater. $100. 5 p.m. Nancy and David Bilheimer Capitol Theatre, 405 Cleveland St., Clearwater. (727) 791-7400.

GOURMET GENTS PREMIER FUNDRAISER: More than 100 men from across the Tampa Bay area serve up their best dishes. Benefits scholarships through the National Coalition of 100 Black Women. $50. 2 p.m. Higgins Hall, 5225 N Himes Ave., Tampa. (813) 875-4040, ext. 212. nc100bwtampabay.org.

MASQUERADE GALA: Cocktail or masquerade attire is required for this gala with entertainment, dinner, drinks and an auction. Benefits S.O.A.R. First. $65. 6 p.m. Embassy Suites Tampa Brandon, 10220 Palm River Road.

(813) 653-1905.

7.20

BOWL-A-THON CHARITY: Two hours of galactic bowling with shoes and a commemorative T-shirt. Benefits the American Cancer Society Relay for Life. $40. 3 p.m.

Seminole Lanes Bowling Center, 8668 Park Blvd., Seminole. (727) 392-2271.

RAYS ON THE RUNWAY: The event combines fashion and baseball with players, spouses and kids who benefit from the Children’s Dream Fund walking the runway. $250 (patron). 6:30 p.m.

Hilton St. Petersburg Bayfront, 333 First St. S. (727) 896-6390. childrensdreamfund.org.

7.25

8.04

8.10

TEA IN THE TERRACE: Enjoy treats, tea and fashion. Benefits the Temple Terrace Woman’s Club. $20. 2 p.m. Woodmont Park Clubhouse, 415 Woodmont Ave., Temple Terrace.

(813) 388-0820.

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SPLASHY HOUR: Dogs and their humans can cool down in a doggie splash park and enjoy snacks, drawings and door prizes. Pet food donations for the SPCA food bank are appreciated. Free. 6 p.m. Love My Dog Resort and Waterpark, 6427 54th Ave. N, St. Petersburg. (727) 545-0141.

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next time COMING AUGUST 11

LET’S GO SHOPPING This summer we’ll be shopping for a purpose. “Let’s Go Shopping” is the theme of our next issue, and we’ll be sharing stories of local entrepreneurs, international fun finds and the ways we love to search for what we want. We’ll shop for clothing and foods and seek out our favorite kitchen gadgets as well. And local pastry chefs will give us a taste of how they use kitchen tools to create some of the masterpieces they sell at area bakeries. For those of us who never know what we’re looking for when we shop, the stylists we visit will help us figure that out. And, we’re not afraid to shop online when the need arises!

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