News « TaylorEason.com: Foodies unite

Chocolate is love in an edible form: Nine of Tampa Bay's best chocolate shops

Mary D. Scourtes | January 25th, 2012

Unabashedly rich and irresistible, few foods bring on such giddy cravings as chocolate. Love is sweet, but it’s much sweeter with chocolate. Its phenylethylamine is the same chemical that our brains produce when we fall in love. Quality chocolate stirs the same emotions and is positively addictive this close to Valentine’s Day in Tampa Bay. Charge up your appetite, and your wallet, with some luscious choices from candy land.

Life in California: Holiday Edition

Taylor Eason | January 13th, 2012

This is the next installment of my Life in California series, chronicling my transition to the California lifestyle after moving to northern California from Tampa, Florida. Since we went back east in early November, Scott and I decided to stay in California for the holidays. It was only the second time (and likely, the last) I’ve been away from some sort of family during this emotion-packed, must-be-jolly season. I’ll admit it was freeing to avoid the nightmare of travel but melancholy settled in as I missed friends and family. But, of course, new friends, experiences (and wine) cushioned the season.

Food fit for a circus clown: Behind the scenes in Ringling Bros. kitchen

Mary D. Scourtes | January 2nd, 2012

Ladies and gentlemen, children of all ages, I met chef Michael Vaughn who feeds about 200 hungry entertainers who live in some of the 61 train cars parked just outside of town. Chef Michael says he likes the adventure. “It’s definitely the greatest show on earth. We are the world’s largest city without a zip code,’’ he adds. The 16-year saw-dust veteran may have learned to cook in the south but his cuisine spans several continents. His international mix of patrons come from seven continents, including Uzbekistan, Uruguay, Russia, Mongolia and Paraguay. Michael invites the animal trainers, trapeze artists and others to bring him recipes and teach him about their special dishes that personify their home country.

Contest: Dave's Gourmet Sauce Recipe Challenge

Taylor Eason | December 16th, 2011

An interesting press release came across my inbox and thought it might spur some creativity amongst my readers. If you decide to participate, let me know… I’d love to track your progress. – Taylor The Release (paraphrased in parts): “Dave Hirschkop graduated from Boston University back in the 1980s and opened a mom-and-pop restaurant called Burrito Madness. It was there he began experimenting with hot sauces and later moved into pasta sauces. He started Dave’s Gourmet 18 years ago, and has products in major retailers including Safeway, Williams-Sonoma, Whole Foods and Costco.

Any day is good at Tampa’s Sunday’s (Fine Dining)

Mary D. Scourtes | December 14th, 2011

You never know who will be in your eatery in Ybor City. Sunday’s Fine Dining owner is still clucking about the rooster that took up residence in his office for a few days. His management style wasn’t so bad but his keyboard skills were all hunt and peck. Dave Sunday, armed with a skill set culled from the army, the Long Island fishing community and a degree from culinary school in New York (NYIT), has gotten notice here. Once a chef in South Hampton, N.Y. during summers, he chose to winter here and cook at the Straz Center for the Arts. Even that wasn’t his idea of paradise.

Pop up KitchenBar4 emerges in Tampa's Knife and Co. spot

Taylor Eason | December 7th, 2011

Laura Reiley at the St. Pete Times revealed that Jeannie Pierola’s fourth pop up restaurant concept will be making its appearance at the newly opened Knife & Co. spot on Kennedy (formerly Al Gusto Mexican). TaylorEason.com food writer Mary Scourtes reported on on Knife’s woes in this post but who knew they’d close down for the month of December. But to make way for the empress of Tampa Bay food, it’s all for a good food cause.

Online holiday and Christmas shopping: Five great wine and food gifts

Taylor Eason | December 5th, 2011

Each year, it can be a struggle to find just the right gift… the right mixture between snarky and original yet useful. Frankly, if someone is into wine or food, gift selections are a bit less challenging and cheaper than an electronics nerd or car enthusiast but if you’re going on ten years with a foodie, the gadgets might have run out. Or have they? I wrote about 25 pretty cool, unique items last Christmas that you might want to check out, but here are five food and wine items new to the market.

It’s great to celebrate your birthday with these Tampa Bay deals

Mary D. Scourtes | November 30th, 2011

The appeal of TV serials like Cheers, Friends and Always Sunny in Philadelphia, is having a tight group of buddies who are willing to exalt in your victories, commiserate in your setbacks, and, of course give you a rousting birthday celebration every year. Lacking a favorite watering hole and posse of pals, where can you go to pick up a little cheer on your birthday? A few restaurateurs value your big day and offer you an entrée (you may need to register ahead). With the economy faltering, even a free dreamy dessert, works as a treat. Just remember to BYOL (bring your own license).

Life in California, Part 8: Lambs, Greens and Grape News Network

Taylor Eason | November 18th, 2011

Part 8 in Taylor Eason’s blog series about transitioning to life in California from Tampa, Florida. In this episode: Buying a whole grass-fed lamb, attending parties at J and Jordan Wineries, judging collard greens at Vision Cellars.

Restaurant review: Knife and Co. in Tampa still needs a little sharpening

Mary D. Scourtes | November 16th, 2011

A wisecracking critic could have a field day mocking a restaurant during the first week during a dreadful economy. A writer with a chip on her shoulder could make mincemeat of a new enterprise that acknowledges her reservation but still doesn’t have a table available. Still, there is hope for Knife & Co. One of its defining features is the chef’s commitment to prepare almost everything in-house, from hot biscuits and grape jam to curing their bacon.