“I decided to research sodium poisoning to see if there is a remedy,” City Councilwoman Mary Mulhern said, recalling last year's competition. “I remember I didn’t feel well afterwards, as there is so much salt in everything from the cheese to the pickles.”
Returning for her second competition, Mulhern brought about eight pounds of bananas to share with her fellow 35 judges.
“Potassium is supposed to be good,” Mulhern said. "Bananas looked like the obvious choice."
By the end of the judging, only orphan peels remained. Every banana had been eaten.
Prior to the competition, Hillsborough Community College President Dr. Shawn Robinson popped a potassium pill.
Tampa Bay’s newest craft brewery, 3 Daughters, opens Saturday, December 14. They held sneak preview for a few hundred friends and supporters Thursday night.
Located in a former municipal plumbing supply building at 222 22nd St. S in the emerging Warehouse Arts District, 3 Daughters Brewing is the brainchild of Bella Brava co-owner Mike Harting. It includes a 30-barrel brewhouse (twice the size of Cigar City Brewing’s when it opened nearly five years ago), a 2,000-square-foot tasting room and plenty of room to expand.
Every month, Tampa Mayor Bob Buckhorn hosts a food truck rally at downtown Tampa's Lykes Gaslight Square. Buckhorn always shows up and grabs a bite to eat from one of the Tampa Bay area's local food trucks in attendance.
For Wednesday, December 4, food truck rally attendees should take note of some of the new offerings. Tampa's Best of the Bay award-winning Holy Hog BBQ brings its "food truck" (it's a vehicle but not quite a food truck) filled with all the barbecue your midday tummy can muster.
Nearly two years after closing, friends of the Globe Coffee Lounge reunited for a day of food, coffee drinks and dessert. The Local 662 on Central Avenue's 600 Block hosted the one-day-only "pop-up."
Former Globe owner/coffee maven JoEllen Schilke whipped up sheets of Supa-Fudgey brownies, orders of her infamous Sloppy JoEllen sandwiches, and plenty of chai lattes. There were, of course, plenty of pies.
The first sign of trouble showed up on Cycle Brewing’s Facebook page. Soon, similar messages were appearing on influential online craft beer boards.
Something was seriously wrong with Rare D.O.S., the bourbon-barrel-aged stout that earned brewer Doug Dozark world acclaim in craft beer circles. Ranked as high as 11th best beer in the world by beeradvocate.com reviewers., the latest batch of Rare D.O.S. (Doug’s Original Stout) was released in June during a special event at Peg’s Cantina, where Dozark began his brewing career on a nano system out back.
It sold out in less than a week, all 150 gallons, and $20 a 16-ounce growler. People bought them by the case, many to trade with craft beer friends.
But it wasn’t long before the online beer-trading community was writing things like this on beeradvocate.com:
“So. Either this is infected, or just plain bad. I know this beer is supposed to be good, but I’m not getting it. It smelled a little tart, and it tasted fairly tart. Left like a tinny, chemical feel on my tongue. I’d try this again, hoping that it’s just a 1-time infection issue, but it’s bad. Buyer beware with the recent batch.”
The howls came from Alaska to Massachusetts to the Netherlands. Emails, too, from dissatisfied customers seeking recompense.
It couldn’t have come at a worse time for Dozark, who was working overtime to open his second brewery, in downtown St. Petersburg, He would spend the next weeks losing sleep and trying to make amends and protect his signature brand.
Twelve hours before, it was just a gift shop. But the mustache T-shirts, decorative coasters and melting clocks were moved aside for a red carpet to stumble down. The awards show-style backdrop for photos left plenty of room for elbows to brush against some of the food world’s biggest celebrities as the Dali Museum’s ground floor transformed into Nocturnal Cravings, a dessert-inspired evening hosted by Charm City Cakes' (and former host of Ace of Cakes) Duff Goldman.
As part of the Enjoy Arts & Tastes festival converging on downtown St. Petersburg’s waterfront this weekend, the party capped off the festival’s first night. If playwright Martin Esslin had been there, he might have dubbed it the kitchen of the absurd.
Here are all the details on this family-friendly event.
Ah, the sensory experience of Tampa in October. Leaves turn from green to brown. Nutmeg and cinnamon waft from the local bakeries.
Fucking pumpkin everything is available with which to bombard your palate, from a latte at Starbucks or a slice of the eponymous glory from Cheesecake Factory.
Pumpkin beer? Hell yeah! This brew is available across the entire craft beer spectrum, from local fave Cigar City’s Good Gourd Imperial Pumpkin Ale to Shipyard’s Pumpkinhead Ale and Southern Tier Brewing Company’s Pumking (with a lovely 8.6 ABV). When it comes to October, pumpkin is the king of the craft beer world. While pumpkin has its place, it's not for everyone.
One place you won’t find a pumpkin brew is the Oktoberfest Tampa event in Downtown’s Curtis-Hixon Park. For Oktoberfest, it’s all about traditional brewing—and that’s OK. Hell, anyone who's had good German beer knows that is better than OK. What you will find are pleasing pilsners, hearty hefeweizens, delicious dunkels and the traditional Oktoberfest Märzens, plus plenty of German and Bavarian foods, all available in mass quantities throughout the three day event, which kicks off at 4 p.m. Friday, October 11.
“We are extremely excited to celebrate our one-year anniversary with our customers, we had no idea when we started this how we could have grown. We are very thankful that the Oxford Exchange has been well-received in the Tampa Bay area,” says Allison Adams, Director of Oxford Exchange.
The rise of the craft cocktail has been no accident; bartenders across the country (and world) have worked to build a new liquid consciousness, drink by drink. Hey Bartender, a new documentary, gets up close and personal with some of the best bartenders. Tampa Theatre will host a one-night-only screening of the film on Wednesday, Oct. 2, at 7:30 p.m. I recently had the opportunity to speak with the film's director, Douglas Tirola, about why bartending, like art, has its own cultural movements.
"I was about 15 and got a job as a dishwasher at a restaurant/nightlife bar," Tirola said. "It turned into the town's big nightlife spot, all New York-style with velvet ropes and a huge bar. One night, the barback doesn't show up and I'm the barback."
Then one night the bartender didn't show up and Tirola took over.
"I was making sea breezes and Long Island Iced Teas then," he said. "The bartender is the official mayor for communities. There's a special relationship between regulars and bartenders and I always noticed that."
Today, Tirola makes documentary films at 4th Row Films in New York. But the bartending scene always fascinated him and the idea for a documentary about corner bars stuck in his head — but it still wasn't the exact story he wanted tell. Then, while staying at the Roosevelt Hotel in Los Angeles, the drinks made at the library bar caught his eye.
"This bartender was doing a lot with cocktails, fruits and vegetables," Tirola said. "He was going to the Santa Monica farmers market, a renown farmers market, for all these ingredients."
Back home in New York, Tirola discovered the Spring Lounge, then Employees Only — both New York bars taking risks with spirits.