A true Power Restaurant couple, Hope and Jason have been hustling the Tampa Bay food scene almost all their lives. They’d been everywhere before starting their own successful business: In Bloom Catering in 2004. Ten years later, St. Pete didn’t know what hit it when they opened Brick & Mortar and started attracting national attention for their exquisite food.
Jen and Torrey have been great friends with the Ruhes ever since they designed Cru Cellars’ first food menu (as well as the Northern Michigan Cru menu, which is a story in itself). Hear how they’ve escaped fires, shipwrecks, and drunken college students in their efforts to deliver great food to Tampa Bay.
Ever wonder why you can’t find the same wines in every US state? Curious about alcohol’s 3-tiered distribution system? (3 Tiers: Licensed Producer, Licensed Distributor, Licensed Retailer.) Shaun takes us through the red tape, protections, and confusion that sprung up after Prohibition. Best of all, he picks CRU CELLARS as the Featured Restaurant, and delivers an impassioned defense of distributors and how they’re more than just middle-men.
Featured Wine: The Hilt Pinot Noir Sta. Rita Hills CA
Featured Restaurant: Cru Cellars
2506 S. MacDill Ave.
Tampa, FL 33629
Jen and Jackie talk to Joel about what makes him tick. Of course he obsesses about the quality of the coffee he serves, but it’s his love for people that makes his business such a magnet for the coffee community in Tampa.
Joel is not a roaster: he’s a multi-roaster (he curates selections from the best roasters in the country). But don’t underestimate his creativity. Fed up with the shortfalls of traditional cold brew coffee, he perfected his “Pressure Brew” after years of experimentation.
So come get blown away with his blind tasting and learn about coffee terroir, Direct Trade, and tricycles.
Check out our surprise Exit Interview with Kendrick Lindsey! Kendrick is Wine Steward at Cru Cellars and an opinionated authority on the Tampa dining scene at large. Listen in as Kendrick finally tells the owners at Cru what he really thinks before he leaves for a new job in Virginia. We crack open the perfect wine for the occaision: “Flying Solo.” And just what is this new secret project of his?
Chef David is the Owner and Executive Chef of IL Ritorno, a modern Italian restaurant in St. Petersburg. He’s cooked at the James Beard House, and he’s been recognized by The Washington Post, Southern Living, Wine Enthusiast, USA Today, the Tampa Bay Times. He’s worked for celebrity chefs (including Wolfgang Puck), in Michelin star restaurants, and in Italy.
In fact, just as Chef David left The Modern in NYC to come to St. Pete, Ronald Randall was hired there. Eventually Ronald also left NYC for Florida and two years ago joined IL Ritorno as General Manager and Sommelier. While his wine list obviously needs to skew Italian, he’s managed to diversify things with some wines from around the world.
Within the last year they underwent extensive renovations and doubled the size of IL Ritorno. Now Chef David has a much larger kitchen to play in, and Ronald has a full liquor license to play with. Sit back and discover why you’re unlikely to find a heavy cream sauce in IL Ritorno, but you just might find a bottle of oft-maligned Merlot.
He’s been named “Best Chef of Tampa Bay” in three different years by Tampa Bay Magazine. Chef Tyson was also appointed as a Chef Ambassador to the Deputy Mayor’s “Healthy St. Pete” initiative (Chef Tyson uses Zoe’s Edible Garden at All Children’s Hospital to educate kids about healthy eating and where food comes from).
Parkshore Grill has been in St Petersburg for more than a decade, and just earned the Wine Spectator Award of Excellence for the 7th year. As a Chef Ambassador for Niman Ranch, Chef Tyson serves natural meats, sustainably caught seafood and organic, local produce. Now he’s launched Parkshore Grill Catering.
As someone with a front-row view of the changes on Beach Drive (and all of Tampa Bay) for the last decade, what does he think of the local eating scene? And how will he extract revenge from the Food Fight for shorting him out of time last year?
Chef Ted has quite a Tampa Bay pedigree. The Le Cordon Bleu graduate worked at Mise en Place before becoming Executive Sous Chef at Chez Bryce. He developed menus for Ciro’s Speakeasy & Supper Club, Boca Kitchen Bar & Market, and Copperfish Seafood Grill & Oyster Bar. Just before he opened The Mill, he was overseeing all the dining and bar facilities at Hotel Zamora (including Castile Restaurant).
And, oh yeah, he was named 2015 Best Chef by Creative Loafing. The Mill was named Best New Restaurant by Florida Trend Magazine, and Yelp has highlighted them as Best Restaurant in St. Petersburg by Yelp. Listen up as he talks about “stuff on toast” and how he plans to help turn Tampa Bay into the food mecca of Florida.
When he was a young man, Chef Chad struck out for New York from Kentucky. There he attended the French Culinary Institute before working at Montrachet and the Savoy. Now, as Executive Chef of Epicurean Hotel and Haven, he oversees multiple menus (which he created) for a few of the most iconic restaurants in Tampa.
The accolades he’s racked up in Tampa are amazing:
James Beard semi-finalist in 2014 and 2012 for Best Chef: South Region
Top 25 Best Chefs in American South by Best Chefs of America in 2014
2011 and 2012 Best of the Bay Chef by Creative Loafing
Top Chef by the Tampa Bay Times
(He’s also cooked at the James Beard House, the Kentucky Derby, and as guest Chef by Emeril Lagasse for Boudin, Bourbon and Beer, and Line, Vine and Dine. Chef Chad’s been featured on CNN, Bay News 9, Studio 10, USA Today, Southern Living, Washington Post, The Tampa Tribune, Wine Spectator and DuPont Registry.)
Chef Chad oversaw the openings of both Haven and Élevage. Just recently, he expanded the Lobby Bar and had to redo a menu of 50 dishes in just 48 hours. So what does this accomplished man think of the Tampa Bay dining scene? How fast can he chop an onion? And what does he label “…the next hipster-approved wine”?