Exploring the local food culture of the Tampa, St. Petersburg and Lakeland area
Launching in March 2021!
Food for Thought
Red Roselle Hibiscus — the Florida “cranberry”
Current
Gasparilla Pirate Fest, With Its Feasting And Drinking, Is Rescheduled
Tampa’s raucous outdoor festival is coming in April. Photo: A Gasparilla postcard from the 1940s; Florida State archive.
Two New Restaurants Open In Tampa’s Water Street Neighborhood
Restaurants at the new JW Marriott in Tampa’s Water Street hope to attract locals as well as visitors.
BarrieHaus Celebrates Anniversary After An Uncertain Year
Owners of the year-old brewery talk about surviving the pandemic.
Fresh Produce On Menu From Future Hydroponic Urban Farm in St Petersburg
Students will be growing and selling produce from a new South St. Pete greenhouse.
Disney Park Food You Can Make At Home
If it sounds heavy on the sweets, it is. Because those are super fun.
Red Roselle Hibiscus — the Florida “cranberry”
Cranberries may not grow in Florida, but the state’s old-timers had a workable alternative to the tart fall staples.
Recipe: Pretty Boy Cocktail
The new restaurant Jotoro’s bar menu will be highlighted by tequila flights, craft-batched margaritas, and what Chef Joe Isidori calls “current, colorful, big-flavor cocktails” like this Pretty Boy.
Eat
Recipe: “There Will Be Chocolate” Cocktail
The “There Will Be Chocolate” cocktail from Ciro’s is an indulgent libation for Florida fall and winter weather.
Recipe: Dole Whip
Dole Whip is arguably the number one cult-classic favorite treat of all time at Disney Parks.
Recipe: Pretty Boy Cocktail
The new restaurant Jotoro’s bar menu will be highlighted by tequila flights, craft-batched margaritas, and what Chef Joe Isidori calls “current, colorful, big-flavor cocktails” like this Pretty Boy.
Recipe: Roselle Jelly
This recipe is reproduced in its original form from a 1937 US Department of Agriculture leaflet titled “Production of Roselle”
Recipe: JOTORO “Mexico City” Grilled Street Corn
“It’s Mexican done in my style, so I can give you a little piece of me.” – Joe Isidori; Chef, Jotoro
