In Our Winter 2016-2017 Issue

By Kay Clark | Last Updated December 15, 2016
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winter tampa bay cover image

LETTER FROM THE PUBLISHER

Florida in the winter. It's what natives live for and visitors come for. Sunny skies. Lower humidity. Cooler mornings and pleasant evenings. Sometimes, the mosquitoes even take a break.

There's a lot to celebrate ... the holidays, yes, but the bountiful meals we enjoy during those holidays and beyond deserve their own dose of confetti. And we're not just talking butternut squash and potatoes like the rest of the country. This is our season, when farmers' markets overflow with good stuff from the good earth.

It's also a time for good stuff from the good sea. It’s also a time for good stuff  from the good sea. The Versaggi brothers – of Versaggi Shrimp Company (A Shrimping Legacy Three Generations – and Four Brothers – Strong, page 18) – don’t slow down as the water cools, they just send their fleet farther south to search for the pink crustaceans we all love. They know a thing or two about where to find them … after all, the family has been at this since the late 1800s.

Also in this issue, two restaurants that don’t share much in terms of aesthetic or menu, but are both doing Florida right. One, a Tampa comeback courtesy of Richard Gonzmart of the Columbia Restaurant Group, is doing burgers, fries, shakes and more with an eye toward local sourcing (One Tasty Burger … a Slice of Nostalgia on the Side, page 24); the other, a vegan (and mostly raw) destination in downtown St. Petersburg with a mission to bring healthy no-animal-product meals to the masses (Feeling Good at the Cider Press Café, page 14).

It’s that diversity – in food, in styles, in people – that makes a community great, and it’s one of the things that make me love to call this area home. I’m thankful to those who create that diversity and to the many others who appreciate and support it so we all thrive together.

Of course, wearing flip flops and sipping a cold drink on the beach in January doesn’t suck either.

Cheers!
-Kay Clark/Publisher

Quick Bites: Kumquats, Farmers Markets, Local Spices and Meal Deliveries

kumquat growers
From a Kumquat Festival to Peggy Davenport, whose aim is to help you save time and still serve up homemade meals, we have the scoop on the happening in Tampa Bay.

The Urban Homesteader: Grow Your Own Pineapples

pineapple
Here’s how to grow your own fruity sunshine – you’ll never buy a pineapple in the store (or especially in a can) once you’ve grown your own.

Edible Ink: What Kind of Tool are You, Anyway?

This fun graphic will teach you all you need to know about olde-tyme kitchen tools.

Feeling Good at The Cider Press Café

Avocado Roll
Johan Everstijn of St. Petersburg’s Cider Press Café believes it’s more important to be conscious of what you’re eating than to label yourself in regards to how you eat, which leads to a split...

A Shrimping Legacy Three Generations (and Four Brothers) Strong

versaggi brothers
The origins of the Versaggis interest in shrimp began with Salvatore Versaggi in the late 1800s. Today, Salvatore’s grandson and namesake, along with his brothers John, Joe and Fred, is proud to...

One Tasty Burger...A Slice of Nostalgia on the Side

goody goody drive-in restaurant
Goody Goody opened as the first drive-in restaurant east of the Mississippi, beginning a run that would last 80 years, until 2005 when it was no more. But now, the restaurant is back.

Vietnamese Slaw

vietnamese slaw
Illene Sofranko of St. Pete’s Urban Canning Company likes making recipes in bulk so she can adapt them for lunch or just snack throughout the week – and this is one of her favorites.

Anise Global Gastrobar's New York Sour

new york sour
Enter the New York Sour. Name aside, this elevated whiskey sour is perfect for a Florida holiday tradition. Here’s the version from Anise Global Gastrobar.

Pineapple Beer

pineapple beer
This lightly fizzy, sweet, fermented drink uses the thick skin of the pineapple, so if you eat the flesh, plant the top and make this recipe, you’re using every part of the fruit. This is Danielle...

Pineapple Upside-Down Coconut Cake

pineapple upside-down coconut cake
There’s something nostalgic – and a bit kitschy, if we’re honest – about pineapple upside down cake. But as Danielle says, you can’t go wrong with the pina colada trilogy of pineapple, rum...

Michael Mina's FarmTable Kitchen Paella

Michael Mina mixing paella
In celebration of the Dali Museum’s recent Ferran Adria exhibit, FarmTable Kitchen at Locale Market recently hosted a paella party, paying homage to the chef’s Spanish roots. Here, Chef...
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