TaylorEason.com: Foodies unite » Tasty Food

Recipe: Cuban inspired Picadillo

Taylor Eason — Fri, 03 Feb 2012 16:13:35 +0000

There might be some Cuban grandmothers who would cringe at my interpretation of this classic Cuban dish. But this is how I like it: I chucked the raisins (raisins with ground beef? Yuk!) and deleted the cinnamon (a spice reserved only for desserts in my household). Picadillo is so freakin' simple and cheap, it can be a weeknight staple served over white or brown rice with a salad.

Beer n’ pizza: Two great tastes for a Super Bowl score

Robb Larsen — Wed, 01 Feb 2012 16:15:15 +0000

With the football game and socializing at parties, hosts need some delicious yet simple fare to complement the suds. Grilling or barbecue is always a solid choice, but in early February, it's not a realistic option for many parts of the nation. Beer and pizza go together as well as…well... beer and football. Combine all three and every fan will be happy, regardless of the score. This year's Superbowl has cities with wonderful, drinkable brews. To commemorate this historic event, we’ll recommend two distinct beers from a brewery in each town, Boston and New York. The beer styles chosen from each brewery pair well with pizza, a lager and an IPA.

New year, new recipe: Homemade Burger Patties with Fresh Lime Juice

Jennifer Fields — Fri, 27 Jan 2012 17:55:56 +0000

Food writer Jennifer Fields introduces some fruit to her hamburger patty recipe: fresh lime juice. Quick and easy with a zingy flavor for summer or winter grilling.

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

Mary D. Scourtes — Wed, 25 Jan 2012 16:18:04 +0000

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.

New year, new recipe: Edamame Salad with Avocado and Grapefruit

Jennifer Fields — Wed, 18 Jan 2012 16:30:40 +0000

The New Year is well underway. I don’t know about you, but for me, the dawning of a brand new calendar encourages me to freshen things up in the kitchen. Gone are the last few months of heavy, overindulgence (thank goodness!), and in comes lightened flavors to get our bodies moving for the new adventures ahead. Like this recipe for Edamame Salad with Avocado and Grapefruit.

Tampa restaurant review: Un-ostentatious Osteria Natalina showcases seaside legacies

Mary D. Scourtes — Wed, 11 Jan 2012 16:36:04 +0000

Osteria Natalina draws from its previous life as Spartaco to offer something new and something old. It’s set in the same location, a corner of a strip center in South Tampa. Its obscure location doesn’t keep it from being discovered -- it’s a well-traveled haunt. And its short, uncomplicated menu, with English subtitles, showcases owner Spartaco Giolito’s hometown, Rimini, on the Adriatic coast.

Easy comfort food recipe: Dilled Pork Stroganoff

Taylor Eason — Fri, 06 Jan 2012 16:41:35 +0000

The Russians got this classic recipe right -- the rich, creamy sour cream and succulent meat come together to curl your toes and make a chilly winter evening just a little warmer. This recipe -- lower in calories than the original -- is simple to make and riffs on the traditional flavors. And from snout to tail, I'm a pork-aholic, so the use of boneless pork chops instead of sirloin makes the pocketbook feel a wee heavier too.

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

Mary D. Scourtes — Mon, 02 Jan 2012 18:23:59 +0000

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.

New Year’s Eve restaurant spots and events for Tampa Bay 2012

Mary D. Scourtes — Wed, 28 Dec 2011 20:03:53 +0000

If old acquaintances are not to be forgotten, don’t choose a forgettable place to ring out the old year. Check out these ideas to ring in New Year’s Eve 2012 in Tampa Bay.

Sweet recipe: The return of hot chocolate and cocoa

Sean Ludford — Fri, 23 Dec 2011 15:17:38 +0000

Hot chocolate; a single sip can bring forth a flood of buoyant memories. The mere mention of the steaming elixir creates mental images of warming yourself near the fire while watching snow fall gently through partially frosted windows. Hot chocolate is the king of comfort foods that is enjoying a renaissance.

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

Mary D. Scourtes — Wed, 14 Dec 2011 18:45:51 +0000

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 — Wed, 07 Dec 2011 17:59:26 +0000

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.

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

Mary D. Scourtes — Wed, 30 Nov 2011 17:04:23 +0000

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).

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

Mary D. Scourtes — Wed, 16 Nov 2011 17:07:04 +0000

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.

Essential kitchen tools and tips for Thanksgiving dinner (or any meal)

Taylor Eason — Mon, 14 Nov 2011 17:47:10 +0000

Thanksgiving dinner is one of those stressful cooking days, sending most people begging for an invite elsewhere. There's a lot of pressure to roast a juicy turkey, make fluffy mashed potatoes and perfectly tart, homemade cranberry sauce. But I'm one of those masochistic people: I love making this meal. The look on people's faces when they taste my food (when it turns out well) gives me such pleasure, I'm quite certain I was a grandma in a former life. So if you find yourself without an invite and backed into the cooking corner with the in-laws, here's the way to make the ordeal a little easier.

Where to get great deals on food in Tampa restaurants

Mary D. Scourtes — Fri, 04 Nov 2011 16:20:11 +0000

Stumbling upon a deal at a favorite restaurant makes dining sweeter. While Groupon, Eversave and other marketing companies offer deals, there are places that have secrets that insiders feed on. The key to savings is eating early, on slow days, or with other night owls. Check out these super savory savings.

Tampa’s Carmel Café brings California cool to Carrollwood

Mary D. Scourtes — Wed, 19 Oct 2011 16:04:41 +0000

Starting with a cuisine that is steeped in tradition, Carmel Café & Wine Bar serves Greek, French and Italian fare. Carmel’s niche is Mod Med, or modern Mediterranean, and its name is inspired by an array of trendy restaurants dotting the northern California coast. With an iPad for just about every customer, I think this is a first in our area. This popular gizmo serves several functions, explains company president Terry Ryan, who likes the Apple technology. “It allows us to blend technology with hospitality, and gives a server more time at the table. You can also visualize what you’ll order, resulting in servers spending more time helping patrons, rather than taking orders,’’ he says. You pick a plate; press send and your order arrives lickety split. Those interactive tablets describe the menu, offer help for choosing wines, and show photographs to make the mouth water. We liked its featured wine pairings and wine tutorial. Small plates or large portions are available and you set the pace for arrival.

Tampa food scene news: Food truck frenzy, Epcot Food Festival, restaurant openings

Taylor Eason — Wed, 12 Oct 2011 16:28:40 +0000

Although I don't live there anymore, my heart still belongs to Tampa. And I follow the resto news pretty obsessively. A few tidbits you might have missed like the food truck frenzy, food swaps and restaurant openings and closures.

Top Ten Thai Restaurants to try in the Tampa Bay area

Mary D. Scourtes — Wed, 05 Oct 2011 16:20:11 +0000

My love affair with Thai food started years ago. From the hottest bird’s eye peppers to a classic cucumber/jicama slaw, I’m in awe at the clever cleavers and hands that prepare simple-to-seriously-involved dishes. Chefs take advantage of their carving skills to make entrees more indulgent with crafty, carved pineapples, watermelons, apples and other profuse produce. Many country and cultures influence Thai cuisine, including a strong Indian presence. Traditional sweet ingredients (hoisin sauce), sour (tamarind), salty (oyster sauce), bitter (saw leaf herb) and hot (chili peppers) offer the right ying and yang. Best of all, everyone wins because it is conducive to poke around each others' entrees and share all. I offer up my top ten Thai in Tampa Bay.

Recipe: Braised and pulled ribs in chiles by Top Chef Richard Blais

Taylor Eason — Sun, 02 Oct 2011 23:02:16 +0000

Celeb chef Richard Blais (my favorite Top Chef contestant ever) is known for his inventive style and unique take on classical cuisine and American staples. When he isn’t serving up delectable dishes or consulting at top eateries across the United States, he’s flexing his gastronomic muscles on award-winning cooking competitions like Top Chef, Iron Chef America and Food Detectives. Sharing this recipe for braised ribs, sent to me from the folks at Target and www.abullseyeview.com. Feeds an army.