Swami Juice, Tampa’s newest juice venue, joined the region’s growing cold-pressed, organic juice scene on April 26.
Sisters Kim Dionisio and Kelly Koleos and their business partner Kerry Hanan, who are all yogis, run the shop at 2832 S. MacDill Ave. In the teachings of yoga, swami means “saint,” “sage” or “master."
Following months of product promotion at markets and Tampa Bay events, Dionisio, Koleos and Hanan are cautiously optimistic about their recognition.
“Almost every walk-in customer returns,” Koleos says. “Word-of-mouth and convenience are essential.”
Located two blocks west of Bayshore Boulevard, Swami Juice attracts a sector of the area’s fitness-oriented population. The shop also anticipates customers eager to negate the effects of a less-than-stellar lifestyle.
Offering one, three and five-day juice cleanses, Swami Juice shares the dedication of other businesses that educate the public on the benefits of cold-pressed juices and overall health.
St. Petersburg’s Squeeze Juice Works, believed to be the first cold-pressed juice establishment in Tampa Bay, plans to open a South Tampa location mid-June.
Squeeze Juice Works proprietors Kelly Lessem and Amy Losoya view juicing’s recognition as more generational than trendy.
“Baby boomers are more aware of health benefits now, as are their children,” Lessem says. “Now nutrition and juicing aren’t viewed as a niche market or one that is associated with fringe cultures.”
Having lived in Los Angeles, Hawaii and Seattle as a yoga instructor, massage therapist and nutrition student, Lessem saw the juicing movement — more specifically, cold-pressed juicing — grow exponentially.
Cold-pressed juicing involves fruits and veggies being pressed between plates rather than shredded by the blades of a centrifugal juicer. Advocates of the cold-pressed technique say that friction from juicer blades heats the juice, resulting in the loss of nutrients and enzymes.
At Swami Juice, the machine grinds the produce — locally harvested and certified organic whenever possible — before shooting it into a woven bag. Then the produce is squeezed between two panels until liquid runs into a pan, through a filter and into a vessel. Raw and unpasteurized, Swami Juice products have a shelf life of four days.
While many customers stop in for a pick-me-up of the Ginger Shot (ginger and pineapple) and the Ray of Sun (turmeric and orange), others choose Swami Juice for a meal replacement or snack. Yo Greens (kale, chard, spinach, cucumber, celery, sprouts, ginger and lemon) and Sweet Treat (pineapple, strawberry, orange, ginger and lime) are two of Swami Juice’s most popular squeezes.
“Those new to juicing tend to steer towards juices that are sweeter,” Koleos says. “We slowly introduce them to other options to acclimate their palate.”
Hanan, a holistic health coach and alumna of the Institute for Integrative Nutrition in New York, joins her partners in educating customers on the benefits of general juicing and, more specifically, cleansing.
“We suggest those new to cleansing to start with a general elimination precleansing of processed foods, dairy, sugar and meat,” Koleos says. “We recommend a one-day cleanse to test the waters.”
As the brainchild of Koleos, who often juiced with her boyfriend, Swami Juice has locations in Boca Raton and Fort Lauderdale. Family and friends make up their staffs.
Swami Juice is grab-and-go only for now. The shop features all-natural, gluten-free bakery items from Tampa-based Base Culture, and plans to add acai bowls and superfood smoothies to its menu.
“The market has definitely responded to us,” Dionisio says. “We’ll continue to evolve as we learn more from our customers.”
Customers receive a free juice for every 12 bottles they return for recycling. Swami Juice provides delivery with a minimum order of six bottles.
Another cold-pressed juice bar called the Urban Juice Co. will open at 510 N. Franklin St. in Tampa later this month.
Wednesday night, The Refinery's front and back of house staff switched places for charity. Chef Greg Baker and his kitchen crew took over the dining room, while general manager and wife Michelle Baker planned the menu and made dinner in the kitchen.
All proceeds and tips went to the Nature Delivered Farm, a pasture-raised pig farm in Bushnell run by Rebecca Krassnoski. The independently owned local farm recently expanded from 20 to 200 acres and needs help raising funds for fencing and other equipment.
What happens when barrel-aged bourbon collaborates with a classic Tampa concert venue? Magic in a glass of course.
"There is only one barrel of this bourbon," Dufrain told CL last week. "The most we will get from one barrel is 124 bottles. It's a ten-year-old bourbon, put in oak in 2003 and pulled out and bottled on November 8, 2013."
The idea came about when owner Jerry "Lazy' Dufrain and his wife took a trip to the Kentucky bourbon trail.
Last year, The Refinery's dream team of Greg and Michelle Baker were trying to come up with a charity event to host at the Seminole Heights eatery.
"Eric McHugh [Refinery's chef de cuisine] said you guys all cook the food and we will serve everything," Michelle told CL last week. "He was just kidding but we were like, we're totally doing this."
And Trading Places, an annual charity dinner at the Refinery, was born. Chef Greg Baker and his kitchen staff will take over the dining room while wife/manager Michelle Baker and the front of house take over cooking on Wed., Dec. 18. Michelle laughs remembering last year's inaugural event. How often does a James Beard nominated chef wait tables?
"We, in the kitchen, killed it and our food came out fast and tasty," she said. "But Greg and the staff tanked. They were running around like chickens with their head's cut off. The kitchen guys are used to going to Greg for every answer. They would walk up and ask him a question right when he was taking an order. But everyone got tasty food."
Ron Burgundy loves scotch. Scotchy, scotch, scotch.
And now, thanks to Riviera Imports, everyone can get a taste with Ron Burgundy Great Oin's Raven Special Reserve Scotch.
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.
The 5-2 vote against even convening a workshop on the matter came after the board received an overwhelmingly negative response from members of the public who spoke out today. Only Yolie Capin and Mary Mulhern supported moving forward.
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.