The St Pete Culinary Center – What exactly is it and how can you help?
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Lori Brown
- Nov 10, 2016
- 3 min read
In short, the mission statement for the The St. Pete Culinary Center is “a not-for-profit organization created to provide at-risk youth and young adults with top-notch culinary training, thereby empowering them to build successful careers and lead rewarding lives.”
The project, which has been months in the making, was spearheaded by Chef Ted Dorsey and Jason Griffin, owners of The Mill Restaurant. However, it is a completely independent project outside of the restaurant. Chef Ted’s passion for teaching and helping others better themselves is contagious. He and Griffin love to train and promote their employees from within. They have proven that by giving of their time and knowledge they groom dedicated and passionate employees. He has helped dishwashers move to sous-chefs in his career and it is what drives him.
To quote Chef Ted, “Everyone makes bad choices and we want to give people a shot and at the same time create jobs for South side residents. Teaching and giving back to the community is what it is all about.”
Frank Wells, of The Venture House project, was invited for a sneak peek a couple of weeks ago and here is what he had to say, “These students’ stories are heartbreaking – and so inspiring: 13 years in prison, now coming back to turn life around and help others; in with the wrong crowd at a young age, but “no major trouble, just in and out of jail a couple times” – but these young people have so much hope and opportunity now: they’re an incredible inspiration and validation for this program already!”
The program will be completely free for all enrollees. It is 16 weeks, with a curriculum put together by Dr. Michael Lynch who also serves on the Board of Directors. They are looking to hire a day to day chef that will handle most of the classroom activities, however he and several other popular chefs in St Petersburg, will choose a specific area of the curriculum in which they will work hands on with the students. For instance, Chef Ted loves to teach about creating soups and sauces and Chef Tony Mangiafico, of Grattzi Italian Grill, may choose to handle the pasta portion of the course, etc. The other chefs involved with the Center are Chef Jason Cline (formerly of the Birch & Vine, opening his own venture Poké Rose which is coming soon), Chef Tyson Grant (Parkshore Grill), Chef Jason Esposito (Engine No. 9 and Engine Rose) and Chef Jeffrey Hileman (FarmTable Kitchen).
The City of St Pete is also giving their support by adding into the curriculum a program that they already have in place to teach soft skills such as résumé writing, how to interview, how to tie a tie, etc and they have a health and nutrition aspect built into it as well.
HSN is also pitching in and will take the students in to the studio for one week of the curriculum to teach them how to prepare food for video and picture photography.
According to Chef Ted, most graduates of the Center will have a built in job waiting for them. Not all will be cut out for a fast paced, high end restaurant, but there is plenty of other support from the community and other options that will be waiting for them. We have heard many times that it is difficult to find and retain quality chefs in our area, so this will help everyone. It seems to be a complete win-win situation.
The community support has been great but all of this can’t be free without donations and volunteer help from others. Below is the information on their first fundraising gala which is so important so that they can hire the right chef for the day to day operations. Kevin and I will be there and we hope this inspires you to support this great project as well.
Next Thursday, November 17th SPCC is hosting its first fundraising event, A Chef’s Tale held at The Mahaffey Theatre to kick off their first classes which will start on January 8th, 2017. The support from the community is necessary to the success of this great project and this great evening is sure to not disappoint. Please click here for all of the information.
(All photos by Frank Wells)
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- The St Pete Culinary Center
- 4301 13th Ave S, St. Petersburg, FL 33711, USA
The St. Pete Culinary Center is a not-for-profit organization created to provide at-risk youth and young adults with top-notch culinary training, thereby empowering them to build successful careers and lead rewarding lives.
Written by Lori Brown
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Cooler Fall evenings in Florida are right around the corner (or at least I hope) and it’s during this time of year that I really ramp up soup production in the kitchen. I know that everyone is still losing their minds over all things pumpkin spice right now, but it’s really never been my thing. I, on the other hand, look forward to cooking up as much squash as possible. For this recipe, while I prefer a butternut squash from the produce section, frozen will also work just fine if your grocery story doesn’t have any fresh available. Rollin’ Oats has a handful of organic options available in ten ounce bags. If using frozen, just use two of the ten ounce bags. I know you’ve listened to us rave about Dave’s Killer Bread before and you better believe that it is my preferred bread for this sandwich – specifically, the Good Seed. I love the texture that it takes on after spending some time turning crisp and golden brown in the skillet. You don’t have to use Good Seed though, of course. A personal favorite of my husband’s for a solid grilled cheese is Dave’s White Bread Done Right. Both of which can also be found at Rollin’ Oats, along with other killer options from Dave’s. As far as the cheese for this sandwich is concerned, don’t limit yourself to only cheddar. I encourage you to utilize any kind of good melty cheese that you prefer. The first time that I made this we actually used a mix of aged white and yellow cheddar and it was divine! If cheddar isn’t your jam though, a luscious Brie would be a fine alternative, in my opinion. Grilled Cheddar Cheese, Apple & Onion Sandwich with Butternut Squash Soup An elevated spin on a classic duo – your new favorite soup and sandwich combination is here. If you can't find Butternut Squash in the produce section, check the freezer aisle. Two ten ounce bags will totally suffice. Blender Butternut Squash Soup1 Butternut Squash (Peeled and cubed. Or, 2 10oz bags of frozen Butternut Squash.)3/4 White Onion (Roughly Chopped.)1/2 Apple (Sliced.)1 cup Vegetable Stock1 tbsp Olive Oil2 tbsp Sage (Fresh – minced.)1 tsp Salt (Plus more, as needed.)1/2 tsp Pepper (Plus more, as needed.)Optional garnishes (chili crunch, sage, etc.)Grilled Cheddar Cheese, Apple & Onion Sandwich4 slices Bread (Like Dave's Killer Bread)1 cup Cheddar Cheese (Like Kerrygold, grated.)1/2 Apple (Thinly sliced.)1/4 White Onion (Thinly sliced.)2 tbsp Butter (Like Vital Farms.)1 tbsp Sage (Fresh – minced.)2 tsp Red Pepper Jelly (Like Bonnie's) Butternut Squash SoupPreheat the oven to 375. If using a whole Butternut Squash, peel and cube and add to a parchment-lined baking sheet with sliced onion and apple. Toss with olive oil, salt and pepper.Roast in the oven for 45 minutes to one hour (until everything has softened). If using frozen squash, heat according to package instructions and set aside until apple and onion have roasted.Add roasted vegetables (and prepared squash, if using frozen) to a high powered blender with one cup of vegetable broth. Blend until smooth and season with salt and pepper to taste.Pour soup into a medium dutch oven or pot and heat on low until ready to serve. Whilst serving, top with optional garnishments.Grilled Cheddar Cheese, Apple & Onion SandwichPreheat oven to 350. Evenly butter both sides of each slice of bread. Heat medium nonstick skillet over medium heat (we are going to make one sandwich at a time) and add one buttered slice of bread.Top with 1/4 cup grated cheese, half of the onion and apple slices, half of the minced Sage and another 1/4 cup of cheese. Add 1 tsp jelly to another piece of bread and place that on top of that in the skillet, jam side in the middle.Gently press together and cook until under side takes on a nice golden color – a few minutes. Carefully flip the sandwich onto the other side.Cook for another couple of minutes until sandwich is golden and crisp on both sides. Keep sandwich warm in preheated oven until you make your second sandwich. Assemble the other sandwich by repeating the same method. Cut sandwiches in half and serve along side a bowl of Butternut Squash Soup. Main Dish, Sandwich, SoupAmericanAbby Allen Recipes, Butternut Squash Soup Recipes, Grilled Cheese Recipes
Best Authentic Cuban Sandwiches in St. Pete The last time I did this list was in 2019, and I could only come up with a top five. It was also actually my first ever best Cuban sandwich list. I ate A LOT of Cuban sandwiches this year, and for 2021, we do have a top 10. Salami or No Salami? The Cuban Sandwich was invented in Ybor City in the late 1800s by Cuban immigrants with some influence from Italian immigrants. The original included a Spanish dried sausage that was later replaced with salami. Later, when Miami picked up on the Cuban Sandwich, they left the salami off. Oddly, ironically, and likely because of the larger population, the Miami version is the more popular one. Because of this, many people think that the Miami version without salami is the true one, but it is not. I think that if you are in the Tampa Bay area making Cubans, that the salami (or something similar) should be there. There’s a great article with more details on Today.com There were several highly touted Cuban sandwiches that did not have the third meat, and they were excluded because of this. If you don’t see your favorite Cuban here, please go check to see if they only have pork and ham for the meats, and then you’ll know why. I make no apologies for this. Most Likely, The Only Real Best Cubans List Before we get into the list, an important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. We absolutely DO. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen it a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. I PERSONALLY ATE ALL OF THESE SANDWICHES, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL OUR PHOTOS. To bring you this list, I personally consumed: 170,000 calories 1,095 grams of fat 2,782 mg of cholesterol 35,000 mg of sodium 858 grams of protein That’s why all the other publishers just stay home and download photos off the internet, or use computer-generated lists from Yelp or similar. These are listed in alphabetical order. <—— Look 1. Barracuda Deli Cafe 6640 Gulf Blvd, St Pete Beach, FL 33706 (727) 826-0998 Barracuda Deli Website This is a hole in the wall hidden gem. “The Best Cuban” – roasted pork, ham, salami, Swiss, pickles, mustard & mayo. They also put butter on the inside, and outside of the bread. That was one of the tricks I could figure out. If you don’t go to St. Pete Beach for the Cuban Sandwich at Barracuda Deli Cafe, it may be the biggest mistake of your life. (Go through Pasadena as Gulf Blvd is a disaster of road construction.) It’s easy to miss, as it’s small, and the sign is faded away. They are on Gulf Boulevard in between 67th & 66th, next to St. Pete Guitars. (Check the days and hours. They are not open for dinner, usually closing between 3:30-5:00.) 2. Brooklyn South 1437 Central Ave St. Petersburg, FL 33705 (727) 914-4967 Brooklyn South Facebook Another hole in the wall, but this one not so well hidden, Brooklyn South is a downtown St. Pete institution best known for their meats and cheeses. This isn’t just your average Cuban. Ham, pork loin, hot capicola, provolone, pickles and garlic-cilantro mayo are the components which make up this incredible creation. The thought of it alone is enough to make my mouth water. 3. The Burg Bar & Grill 1752 Central Ave St. Petersburg, FL 33712 (727) 894-2874 The Burg Website Another small place that’s big on flavor with lots of good stuff on a diverse menu. A couple of my other favorites are their Gyro Burger and Chicago Dog. The Burg Cuban Sandwich – ham, pork, salami, Swiss, pickles, mustard, mayo. It’s super delicious! (This is one of two that remain from the original list of five from 2019.) 4. Caribbean Cafe 4801 Central Ave St. Petersburg, FL 33713 (727) 327-7202 Caribbean Cafe Facebook I’m starting to see a trend that many, but not all, of the best Cuban sandwiches are found in unlikely places, hidden gems, and hole-in-the-walls. Caribbean Cafe just feels like it’s in the middle of nowhere, like it’s stranded on a deserted island waving and screaming “hey!” to the passing ship for attention. It’s actually not. It’s only five miles out of downtown on Central Avenue near the intersection of 49th St. Coincidentally, their Cuban sandwich is so scrumptious that the first bite will have you closing your eyes in pleasure and dreaming of being on an island where you can hear the waves and seagulls. It has ham, salami, “Cuban” pork, Swiss cheese, dill pickle, mustard and mayo on fresh Cuban bread. (Check the hours. They currently close at 6pm. Sat 3pm.) 5. Datz 180 Central Ave St. Petersburg, FL 33701 (727) 202-1182 Datz St. Pete Website Datz took 1st Place in the 10th Annual Ford Intl. Cuban Sandwich Festival which took place September 5, 2021, appropriately in Ybor City where the sandwich was born. The Datz Cuban comes from one of their Cuban chef’s family recipes, which they “Datzified just a little bit”. If you’ve had their Havana Hottie, this is not it. This is a new traditional Cuban sandwich. This award winning sandwich includes mojo pork, imported Italian salami, premium Duroc pork shaved ham, Swiss cheese, yellow mustard, and pickles. The mustard has piquillo peppers added to it, which adds some sweetness without heat, and the house-made pickles are sweet and spicy. It gets brushed in a honey / garlic butter before being pressed. You can really taste why they took first place this year. 6. The Floridian 230 107th Ave Treasure Island, FL 33706 (727) 367-6662 The Floridian […]
Located in the bustling Grand Central District on Central Ave, The Floribbean is a remarkable lunch and dinner spot if you’re on the hunt for something quick, casual, and straight up amazing. Lately, the buzz about the bowls at The Floribbean have been getting louder in our St. Petersburg Foodies Restaurant Reviews Facebook Group, so we checked it out for ourselves and we’re completely impressed. If you’re looking for the best smoked paprika chicken and divine flavorful combinations in bowl form, The Floribbean in St. Pete is the place to be. With fresh ingredients and made from scratch Caribbean fare, they offer unique specialty bowls, build your own bowls, and refreshing juices to satisfy your tastebuds. For the days when you’re looking for a tasty meal, let The Floribbean do the work. On our first visit, we ordered the Sweet Heat Havana (pictured on the left) and the Island Umami (pictured on the right). In just a few bites we knew that we’d be regulars here. Do not, I repeat do not, sleep on the drinks. The Coconut Lime Ginger and Tropical Acai were so refreshing and can really transport you to the islands. The Island Umami is my favorite bowl of them all with smoked paprika chicken, coconut rice, chipotle sweet potatoes, sweet plantains and curry miso. The chicken was outstanding both in flavor and preparation. The chipotle sweet potatoes were so delicious. They were coated with a nice kick of chipotle sauce and the texture was perfectly soft. I wasn’t sure how I was going to like the plantains but turns out they were the perfect sweetness to this bowl. This meal was easily one of the best lunches I’ve had in St. Pete and I will call this my go-to order from now on. The Sweet Heat Havana bowl was quickly consumed by my friend Hannah. With a combination so mouthwatering, I don’t blame her. The Sweet Heat Havana bowl is a yummy concoction of Cuban-style pork, ginger-lime black beans, mango quinoa, sweet plantains and jerk aioli. The Cuban-style pork is melt in your mouth good which paired perfectly with all of the unique flavors and textures that make up this bowl. The ginger lime black beans are a game changer. I saw that Kevin had the Floribbean Chili Bowl and wanted to try it out for myself. It was incredibly tasty! This bowl is as scrumptious as it sounds with garlic lime braised beef, sofrito, black beans, brown rice and lime crema. The garlic lime braised beef was so good, it just falls apart in the most perfect way. I especially loved the fresh sofrito too. The flavors were marinated together and made this soft and delicious taste. I just love this combination, it hits the spot and is very craveable. Next time, I’ll swap out the lime crema for the Hawt Hot Sauce for an extra kick like Kevin’s bowl. Next up, the Fresh Mex Bowl with cuban-style pork, ginger lime black beans, curtido slaw, sofrito and lime crema. All I really have to say here is, move over Chipotle, there’s a better mex bowl in town! The quality is unmatched and will leave you wanting more. The pork, as we already know, is a stand out ingredient here. It’s seriously so good. The curtido slaw really elevates this dish. It’s a vinegar based Caribbean slaw with cilantro and sweet peppers which adds a crisp and fresh crunch. The lime crema is a light sour cream based sauce with cilantro and lime for a smooth and delightful topping. The combinations of their signature bowls are a safe place to start. Each one seems to be thought out in a way where your tastebuds are able to explore different flavors and seasonings in a great way. The build your own bowl is obviously always a good idea too but sometimes I like to leave it up to the chef to create one for me. The Floribbean should most definitely be on your list of places to try. The food was phenomenal in every single bite I consumed. I’m really looking forward to spreading the word about this gem of a spot in St. Pete.
Back in 2013, The Historic Manhattan Casino’s first floor was home to Sylvia’s Soul Food Restaurant. That ended in 2016. In 2018 Vincent Jackson, Ramon Hernandez and Mario Farias opened Callaloo. It was later transformed into 22 South Food Hall in April 2021. Unfortunately, the hall’s majority owner, former Tampa Bay Buccaneers receiver Vincent Jackson, died in February 2021. The hall was forced to close in July after Jackson’s trust no longer wanted to be involved in the project. 22 South Food Hall is officially back open, today October 1, 2021. Enter the Urban Collective, which includes Dan Soronan – past restauranteur, and expert in licensing & permits for bars and restaurants, and one of the best international consultants for restaurants, hotels, and resorts worldwide, Louie Spetrini. You may remember Louie as the GM and co-owner of Nueva Cantina before it was sold in December 2020. A couple of other names you might recognize are Chef Ted Dorsey, and restaurateur Jason Griffin. Ted and Jason are partners in The Mill Restaurants, and Nash’s Hot Chicken. The concept of an incubator, mentoring space where operators can eventually move on into their own brick & mortar locations remains. Previously, the hall had seven concepts. They were going to re-launch with five, but for some reason, Irie Mon bailed at the last minute. I only mention this as other outlets have said that Irie Mon was included, but they are not. Here are the four current concepts with Betterway BBQ still hanging in there from the beginning. There’s also Louie’s Italian Eatery (franchised to the food hall by Spetrini), Harper’s Hamburgers and Scratch (both franchised from Dorsey and Griffin). They will be open for breakfast, lunch, and dinner starting at 9 am everyday, but closed on Sunday. (Full hours of operation can be found at the bottom.) I had the opportunity to try some of the food, and to talk to a few of the owners and operators, but first the food. First is Louie’s Italian Eatery. Italian Wedding Soup – fresh vegetables, shredded chicken, mini meatballs, escarole & pasta in a slow cooked chicken broth topped with parmesan cheese. It was one of the best I have ever had. Since I loved the wedding soup so much, even though it wasn’t on my tasting menu, Louie had me try the minestrone soup, and it was spectacular as well. Caesar Salad – romaine lettuce, shaved parmigiano-reggiano, garlic croutons, and house made caesar dressing. Not only is the dressing made from scratch, but the croutons are made to order. I asked if the Manhattan Margarita has mezcal since it was so smokey. It does not. It is tequila, and they smoke the glass. The Historic Old Fashioned was a little less sweet than your typical Old Fashioned, which I appreciated. The lasagna was superb. Keep in mind that this was a smaller tasting portion. From Betterway BBQ, this was the best mac & cheese I have ever had, and it was also the best barbecue pulled pork. From Lori’s original review in April: “We ordered the Ribs Platter with 2 sides. Cole Slaw was the other choice, but we decided on baked beans and potato salad. Both seasoned well and yummy. But the star of the show were those ribs. They make their own barbecue sauce, which I rarely like or rave about when it’s not Carolina mustard sauce but this one is fantastic. I highly recommend giving them a try. I can’t wait to try more.” Here are a couple of great sandwiches from Scratch. Keep in mind that these are half portions. Cubano – ham, salami, mojo pork, swiss, pickles, garlic aioli, mustard. Cubano Muffuletta – ham, salami, mortadella, provolone, olive spread, Italian vinaigrette. Both were outstanding. There was also an amazing sausage breakfast sandwich that had the best char-grilled flavor. Louie brought it over, and said, “Quick! Eat this while it’s hot!”, and I shoved it in my face and forgot to take a picture. Speaking of breakfast, Scratch has a quick grab & go counter right in the front that opens at 9 am, and includes bagels, muffins, doughnuts, macarons, fruit salad, quiche, and pretzel “sammys” – sausage & cheese, ham & cheese, and spinach & feta. They are pretzel dough wrapped around the center ingredients as shown below. Scratch also has amazing bread bowl soup, salads, sides and chips. I ended my massive pig-out with a hand-blended shake called The Truffle Shuffle from Harper’s Hamburgers (I’ll be back soon for a burger), and Limoncello Mascarpone Cake from Louie’s Italian Eatery. There is a TON more food, so check out the menus below, and then, if you can stop yourself from running out to 22 South Food Hall right now, you can learn a little bit about a few of the people that made this happen. EVENT SPACE In addition to the food hall on the first floor, let’s not forget the extravagant event space upstairs. This was originally the Jordan Dance Hall where names such as Louis Armstrong, Duke Ellington, Ray Charles, Nat King Cole, Fats Domino, and many others performed. Just the night before, there was a 50th birthday celebration that you can still see the decorations from. —————————————————– THE URBAN COLLECTIVE The Urban Collective consists of seven men and women that come from a larger group that regularly meets to discuss community and political issues that concern the south side of St. Petersburg. Dan Soronan, is the member that I’ve known for several years, and he has considerable experience in the restaurant industry. I had the pleasure of meeting a few other members who all expressed their deep desire to keep The Historic Manhattan Casino location alive and well. There is such a vast, and exciting history here, and their parents and grandparents told them to “not screw it up!” For more on The Urban Collective, see Urban Collective re-invigorates 22 South Food Hall. History of The Manhattan Casino (Credit to stpete.org) The Manhattan Casino is […]
New York, being the largest city in the US, tends to dominate in parts of the culinary world, especially pizza. Many dyed-in-the-wool New York Pizza lovers consider it to be the only “real pizza”. However, there’s Neapolitan Pizza, Chicago Pizza, Sicilian Pizza, Greek Pizza, California Pizza, Detroit Pizza, St. Louis Pizza and Ohio-style Pizza. Even if NY style pizza is your favorite, (it is mine), but your reading a “foodies” website, perhaps you’re also like me in that you want to try everything. There’s a new joint on the western end of St. Pete called The Ohio Pizza Parlor (The OPP for short), and it’s brought to you by Scott and Heather Brookey, owners of The Bier Boutique. The Brookey’s are originally from Dayton, OH. Their first culinary adventure was to bring their midwestern-style cooking and ingredients to Key West, FL with the original Bier Boutique. In May 2019, The Bier Boutique opened to great acclaim in the Round Lake area of Old Northeast in St. Petersburg. They have great food, and have made a few of our top 10 lists this year. A couple of weeks ago, The Ohio Pizza Parlor quietly turned on the lights and the vintage pizza ovens, and word started to trickle out. A couple of weeks before that, Lori and I were invited into the kitchen for practice time. Before we get into that, just what the heck is Ohio pizza!?! Its closest relatives would be St. Louis Pizza, and Chicago-thin crust pizza. All of these pizzas have extremely thin crusts, are round in shape, and cut into squares. FUN (and confusing) FACT: This is not Ohio Valley Pizza. Nope. That one is served partially cold with the cheese not melted, but rather thrown on top cold after the pizza comes out of the oven. (That would really be testing my want-to-try-everything attitude.) The Ohio Pizza Parlor is at 7224 Central Ave, which makes them next door neighbors to The Wheelhouse. Josh Miller is a Partner, the GM, and the Pizza Chef / Pizza Expert. He has been specializing in pizza for most of his career, and has “opened more pizza places than you’ve ever been to”. There are eleven signature pies, plus build your own. Sizes are 12″ and 16″. They all have a cracker-thin crust, edge-to-edge toppings, and are tavern-cut (into squares). All ingredients are of the highest quality with everything made from scratch in house, including the sauce. All four salads use Brick Street Farms specialty lettuces. Let’s get into some pizza! What you see above is the Wing & a Prayer – House made wing sauce, roasted chicken, fresh jalapeño and marinated tomatoes with gorgonzola and house made ranch. If you look closely, you’ll see that this only has jalapeños on half because at the time they were still deciding if this one would have them. Good news: they decided that the Wing & a Prayer will have jalapeños. It was unanimous. All of the flavors were spectacular. No matter what the style of the pizza, you always have to have plain cheese. You can see what happens when free pizzas are being slinged about – two pieces were gone before I could snap the photo. Sweet Tooth – white sauce with thick cut bacon, Granny Smith apples, caramelized onion and gorgonzola topped with Brick Street Farms arugula and hot honey drizzle. This one is sweet and savory, and we loved it. Pepperoni Rolls are a fun, tasty treat, and they are one of Josh’s signature creations. They are actually a cross between a Stromboli and a Calzone. Strombolis are rolled, and have the sauce on the inside. Calzones are folded, and have the sauce on the side for dipping. In the case of the Pepperoni Rolls, they are rolled like a Stromboli, but have the sauce on the side like a Calzone. On the inside is pepperoni and mozzarella. Here’s a couple of shots of them being made. Above is the Pep Cup – red sauce, Italian cheese blend, pepperoni, mushroom and onion. This one’s got the ‘shrooms and they are fresh, and never out of a can like some other places. This pizza will make your life better. Caprese Train – White sauce with fresh marinated tomatoes, fresh basil and drizzled with balsamic glaze. The white that you see is the cheese. The actual white sauce is more clear and comes from the juice of the marinated tomatoes. It’s the best veggie pizza ever. Cornholio – white sauce with Boar’s Head bourbon ham, charred sweet corn and roasted red pepper topped with 3 cheese Italian blend & a drizzle of ranch and stout bbq. We love everything about this pizza. They are using all purpose flour with live yeast. Scott tells us that the live yeast makes a “tremendous difference in the flavor of the dough”. All of the salads feature specialty lettuces from Brick Street Farms. Italian Goods – Brick Street Farms mixed greens loaded with Mozzerella cheese, house marinated tomatoes, roasted red pepper, red onion and artichoke with basil vinaigrette. Midwest Greens – Brick Street Farms mixed greens mixed with grilled chicken, bacon, charred corn, marinated tomatoes, gorgonzola and house made ranch. Sweet & Spicy – Brick Street Farms mixed greens topped with 3 cheese Italian blend, Granny Smith apples, red onion, thick cut bacon, candied walnuts and honey peppercorn vinaigrette. Not shown: The OPP House Salad – mixed greens, onions, marinated tomatoes, bacon, feta cheese, sunflower seeds & chow mein noodles with honey peppercorn vinaigrette. Beverages include Coca-Cola products and beer and wine in cans. There are a few tables, 8-10 chairs, in a fun, informal environment. For dessert there are Nutella Twists, and a dessert of the day. Vintage Equipment They have acquired some vintage equipment, which actually makes for better tasting pizza, along with some nostalgia. There are two Blodgett 1000 ovens that hold six 16″ pizzas each, and they are 45-50 years old with the original stones on the inside that are majorly seasoned. […]
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Cooler Fall evenings in Florida are right around the corner (or at least I hope) and it’s during this time of year that I really ramp up soup production in the kitchen. I know that everyone is still losing their minds over all things pumpkin spice right now, but it’s really never been my thing. I, on the other hand, look forward to cooking up as much squash as possible. For this recipe, while I prefer a butternut squash from the produce section, frozen will also work just fine if your grocery story doesn’t have any fresh available. Rollin’ Oats has a handful of organic options available in ten ounce bags. If using frozen, just use two of the ten ounce bags. I know you’ve listened to us rave about Dave’s Killer Bread before and you better believe that it is my preferred bread for this sandwich – specifically, the Good Seed. I love the texture that it takes on after spending some time turning crisp and golden brown in the skillet. You don’t have to use Good Seed though, of course. A personal favorite of my husband’s for a solid grilled cheese is Dave’s White Bread Done Right. Both of which can also be found at Rollin’ Oats, along with other killer options from Dave’s. As far as the cheese for this sandwich is concerned, don’t limit yourself to only cheddar. I encourage you to utilize any kind of good melty cheese that you prefer. The first time that I made this we actually used a mix of aged white and yellow cheddar and it was divine! If cheddar isn’t your jam though, a luscious Brie would be a fine alternative, in my opinion. Grilled Cheddar Cheese, Apple & Onion Sandwich with Butternut Squash Soup An elevated spin on a classic duo – your new favorite soup and sandwich combination is here. If you can't find Butternut Squash in the produce section, check the freezer aisle. Two ten ounce bags will totally suffice. Blender Butternut Squash Soup1 Butternut Squash (Peeled and cubed. Or, 2 10oz bags of frozen Butternut Squash.)3/4 White Onion (Roughly Chopped.)1/2 Apple (Sliced.)1 cup Vegetable Stock1 tbsp Olive Oil2 tbsp Sage (Fresh – minced.)1 tsp Salt (Plus more, as needed.)1/2 tsp Pepper (Plus more, as needed.)Optional garnishes (chili crunch, sage, etc.)Grilled Cheddar Cheese, Apple & Onion Sandwich4 slices Bread (Like Dave's Killer Bread)1 cup Cheddar Cheese (Like Kerrygold, grated.)1/2 Apple (Thinly sliced.)1/4 White Onion (Thinly sliced.)2 tbsp Butter (Like Vital Farms.)1 tbsp Sage (Fresh – minced.)2 tsp Red Pepper Jelly (Like Bonnie's) Butternut Squash SoupPreheat the oven to 375. If using a whole Butternut Squash, peel and cube and add to a parchment-lined baking sheet with sliced onion and apple. Toss with olive oil, salt and pepper.Roast in the oven for 45 minutes to one hour (until everything has softened). If using frozen squash, heat according to package instructions and set aside until apple and onion have roasted.Add roasted vegetables (and prepared squash, if using frozen) to a high powered blender with one cup of vegetable broth. Blend until smooth and season with salt and pepper to taste.Pour soup into a medium dutch oven or pot and heat on low until ready to serve. Whilst serving, top with optional garnishments.Grilled Cheddar Cheese, Apple & Onion SandwichPreheat oven to 350. Evenly butter both sides of each slice of bread. Heat medium nonstick skillet over medium heat (we are going to make one sandwich at a time) and add one buttered slice of bread.Top with 1/4 cup grated cheese, half of the onion and apple slices, half of the minced Sage and another 1/4 cup of cheese. Add 1 tsp jelly to another piece of bread and place that on top of that in the skillet, jam side in the middle.Gently press together and cook until under side takes on a nice golden color – a few minutes. Carefully flip the sandwich onto the other side.Cook for another couple of minutes until sandwich is golden and crisp on both sides. Keep sandwich warm in preheated oven until you make your second sandwich. Assemble the other sandwich by repeating the same method. Cut sandwiches in half and serve along side a bowl of Butternut Squash Soup. Main Dish, Sandwich, SoupAmericanAbby Allen Recipes, Butternut Squash Soup Recipes, Grilled Cheese Recipes
Football season is back and let’s face it, we’re all excited. Chalk up a win during game day with a Cast Iron Skillet Buffalo Chicken Pizza that’ll keep you wanting more. Why use a cast iron skillet, you ask? Well, why not. We all know that a well-seasoned cast iron skillet makes most everything that much better, so why not pizza? Break out your most seasoned skillet that is approximately 9-10″. If you don’t have a cast iron skillet, no big deal – use a pizza stone or baking sheet as you normally would. Okay, let’s talk ingredients. Everything needed to make this pizza can be picked up at Rollin’ Oats. I especially love that their store is loaded with healthier options, even when it comes to pizza. For instance, Simple Mills Pizza Dough Mix and Primal Kitchen’s Buffalo Sauce and Vegan Ranch. Regarding spice level, this ranks right around a four or five, so it really isn’t a ton of heat. You can easily adjust the heat level of this ‘za by adding more Buffalo Sauce to the base of the Pizza and or finishing the pizza with Buffalo Sauce as it comes out of the oven. Also, you don’t have to use Mozzarella cheese. Feel free to use Cheddar instead, or perhaps a combination of both. Cast Iron Skillet Buffalo Chicken Pizza Cast iron skillet pizzas further support the argument that everyone should own a cast iron skillet. Make this pizza in your most seasoned skillet in order to yield ultimate flavor. Cast Iron Skillet 2 cups Chicken (Cooked and shredded)1/2 cup Buffalo Sauce (I use Primal Kitchen from Rollin' Oats. This is to be mixed with the shredded chicken.)1/4 cup Buffalo Sauce (To be used as the sauce)12 oz Pizza Dough (Homemade or store bought)1/4 cup Semolina Flour1/2 cup Shredded Mozzarella (Low moisture is recommended)1/3 cup Blue Cheese (Crumbled)1/4 cup Red Onion (Diced)1/4 cup Green Onion (Minced)1/4 cup Celery (Diced)1/4 cup Ranch (Like Primal Kitchen Vegan Ranch)1 tsp Olive Oil Place a 9-10" cast iron skillet into the oven on the middle rack and preheat oven to 500F. Combine cooked, shredded chicken with 1/2 cup of Buffalo Sauce.Rub Olive Oil all over dough. Add Semolina Flour to a clean work surface and carefully stretch dough out until you have roughly a 9-10" circle. Remove hot skillet from oven and carefully lay stretched dough inside the pan.Add remaining 1/4 cup of Buffalo sauce and carefully spread evenly over the surface of the dough with the back of a spoon. Sprinkle with a couple pinches of salt. Disperse half of the Mozzarella cheese over the sauce, followed by the shredded chicken in Buffalo sauce, onion, then the rest of the Mozzarella. Top with blue cheese crumbles.Place pizza into the preheated oven for 20-25 minutes or until crust is golden and prepared to your liking. Remove pizza from oven.Finish pizza by drizzling the Ranch evenly over the top, followed by the diced celery and minced green onions. Slice and serve with more Buffalo sauce and Ranch as desired. Main DishAmericanBuffalo Chicken Pizza, Cast Iron Skillet Pizza, Pizza
After eating Halloumi for the first time, I thought to myself, “how have I ever lived without this?’ For those who haven’t heard of Halloumi, it’s a semi-hard unripe cheese with a high melting point, which makes it idyllic for searing, grilling, etc. In my opinion, seared/grilled Halloumi is best when enjoyed soon after it leaves the skillet when it’s still warm. You won’t find Halloumi everywhere, but Rollin’ Oats has it of course – in addition to all of the other components in this salad. The crispy bread adds that bit of crunch that this dish was screaming for. I encourage you to use any kind of bread that you may have on hand. We always have a loaf of Dave’s Killer Bread in our freezer (which you know that I use with a lot of frequency), so that’s usually my go to. Toss in olive oil, toast for 15 minutes or so and then finish it with a pinch of salt if your heart desires – it makes all of the difference. This recipe is definitely one that wants to be made in the summertime. Best enjoyed with a cool bottle of Sauv Blanc or Rosé on a sweet little patio with irreplaceable company. Peach, Cucumber and Tomato Salad with Seared Halloumi An above average salad that is sure to give the people what they want. Also, if this is your first rodeo with seared Halloumi, you're welome! You're going to want it constantly. 2 Peaches (Cut in half, pit removed and sliced into thin half moons)2 Tomatoes (Make sure they are ripe. Slice them just like the peaches.)1/2 Cucumber (Sliced into thin rounds. Use any kind!)1/2 cup Red Onion (Sliced thin)7 ounces Halloumi Cheese (Sliced into 1/4" thick rectangles. Pat dry with papertowels.)1/2 cup Olive Oil (Plus 3 Tbsp, separated.)1 1/2 cup Bread (Like Dave's Killer Bread, torn into 1" pieces)2 tbsp Balsamic Vinegar2 tbsp Lemon Juice1 1/2 tsp Salt (Plus more, to taste)1/2 tsp Black Pepper1 tsp Honey1/4 cup Mint (Fresh, torn into pieces) Preheat oven to 375F and toss torn bread with 1 tbsp olive oil. Bake for 15 minutes, or until crisp and golden and set aside to cool. In a large bowl, whisk Balsamic, lemon juice, salt, pepper, honey and 1/2 cup olive oil until well combined. Taste and season with more salt as needed.Add peaches, cucumber, tomatoes and onion to bowl with vinaigrette and gently mix and set aside.Heat remaining 1 tbsp of olive oil in a nonstick skillet set over medium heat. Carefully add slices of Halloumi (you may have to do this in batches), one at a time, to hot oil. Sear until cheese begins to take on a golden color, 2-4 minutes. Flip cheese and cook other side another 2-4 minutes. Remove from oil and allow to cool on a paper towel-lined plate. Add croutons, seared halloumi and torn mint to bowl with peaches, cucumbers, tomatoes and onions. Combine and serve. Appetizer, SaladAmericanPeach Salad, Seared Halloumi, Seared Halloumi Salad, Summer Salad
Hey party people, it’s picnic season! And unlike in 2020, get togethers with friends and family are a thing again. This summer wow guests at any celebration with not one, but two sides that will keep them coming back for more. Chicken Salad is often a summer party staple. Now, take it to the next level with the addition of a curry kick, cashews and lots of green onion. Five little minutes is all you need to make this salad yours. Simply buy a Rotisserie chicken, shred the already cooked meat and combine with the rest of the ingredients. Seriously, that’s it. Unless you plan on making this into a sandwich (which you totally should) with some toasted Dave’s Killer Bread and lettuce. I love hummus a whole lot. You know what I also love? Avocados. When you combine the two, they become a super couple – Avocado Hummus. Also in this irresistible dip are a ton of fresh herbs: Basil, Dill and Cilantro. Use any combination of as many or as little as you like based on your own preferences. My personal favorite vessel for dipping into this hummus comes in the form of Simple Mills organic Seed Flour Everything Crackers, which you can find at Rollin’ Oats. They have a delicious selection of flavors, as well as a large array of other health-forward crackers. And of course, you can find all of the ingredients for both of these recipes at Rollin’ Oats, too. Curry Chicken Salad and Avocado Hummus It's picnic season, folks! Blow the crowd away at your next party with these simple and summer-friendly recipes. Food Processor Curry Chicken Salad1 lb Chicken Breast (Poached and shredded. Pick up a Rotisserie Chicken if you're looking for a shortcut!)½ cup Mayonnaise (Plus more, as needed.)½ cup Dried Cranberries½ cup Cashews (Roughly chopped.)5 Green Onions (Dark and light green parts only and sliced into thin rounds)2 Celery Stalks (Ends trimmed, cut lengthwise and then chopped into small pieces.)4 tsp Curry Powder1 tbsp Lime Juice (From approximately 1/2 of a lime.)½ tsp Pepper½ tsp Salt (Plus more, as needed)Dave's Killer Bread (optional) (100% recommend this chicken salad on a sandwich!)Lettuce (optional) (If you're making the sandwich, of course)Avocado Hummus½ Avocado (Make sure it's nice and ripe.)1 15 1/2 oz can Chickpeas (Drained and rinsed well.)1 cup Fresh Herbs (Such as Dill, Cilantro and/or Basil. Plus more for garnish.)¼ cup Tahini¼ cup Lime Juice (Plus more, as needed.)2 Garlic Cloves1 tsp Salt (Plus more, as needed)½ tsp Black Pepper2 tbsp Olive Oil1 tbsp Everything Bagel Seasoning Curry Chicken SaladCombine all salad ingredients in a medium bowl and mix until everything is well incorporated.Taste and season with more salt, as needed.To make a Curry Chicken Salad Sandwich, toast your slices of Dave's Killer Bread and assemble by adding a few spoonfuls of salad and some lettuce.Avocado HummusTo a food processor or high-powered blender like a Vitamix, add avocado, chickpeas, tahini, lime juice, garlic cloves, salt, pepper and 1 cup of fresh herbs of choice. Process ingredients for one minute or so until the mixture starts to become smooth (it'll still be a bit chunky, though).Taste and season with more salt, as needed. With the motor running, slowly stream in olive oil.Spoon hummus into a bowl and drizzle with more olive oil, top with fresh herbs and evenly distribute the everything seasoning. Serve with crackers, like Simple Mills. Appetizer, Salad, Side DishAmericanAbby Allen Recipes, Avocado Hummus Recipe, Curry Chicken Salad Recipe, Rollin Oats Cafe St Petersburg FL, Rollin Oats Recipes, Rollin’ Oats Natural Food Market
Okay folks, it’s June…and that means summer, picnics and the start of grilling season. I don’t know about you, but when I think about grilling, a juicy rack of ribs often comes to mind. However, being that we live in a small downtown St. Petersburg apartment with very minimal outdoor space, grilling is not something that we are able to do. Therefore, over the years, I have had to learn how to recreate favorites from the grill in our kitchen. Oven-baked ribs, when cooked properly, are just as satisfying as a slab from the grill if you ask me. Low and slow at 325 degrees and then finished with some high heat will yield a similar product. I typically gravitate towards Babyback Ribs. However, Rollin’ Oats offers some incredible St. Louis style spareribs that have changed the game. St. Louis Style Ribs often have more fat (much like a Ribeye steak), but fat means flavor. In addition to quality ribs, Rollin’ Oats also has a selection of premium organic barbecue sauces. St. Louis-Style Ribs with Hasselback Cantaloupe St. Louis style spareribs may contain more fat, but that means more flavor. Hasselback Cantaloupe1 Cantaloupe (Sliced into quarters, seeded and then sliced into half moons)1 bunch Fresh Basil 8 oz Fresh Mozzarella (Cut into approximately 1 1/2 inch slices)Olive OilSaltPepperSt. Louis-Style Spareribs1 rack Spareribs (Approximately 2-2.5lbs)1.5 tbsp Garlic Powder1.5 tbsp Paprika1 tbsp Salt1 tsp Brown Sugar1 tsp Cayenne Pepper1 cup Barbeque Sauce (Any will work – we love Annie's Organic!) St. Louis-Style Ribs Preheat oven to 325 F. In a small bowl, combine garlic powder, paprika, salt, brown sugar and cayenne. Rub spice mix evenly all over the ribs.Wrap seasoned ribs in foil completely, place on a baking sheet and bake for 2-2 1/2 hours. Remove ribs from the oven, unwrap. Coat ribs all over in barbeque sauce of choice. Increase heat to 425 F. Place ribs in the oven, uncovered, for 15 minutes (sauce will begin to caramelize). Remove ribs from the oven and serve.Hasselback CantaloupeTake the melon half moons and cut slits every 1" without cutting through the skin. Stuff 1 leaf of basil and a thin slice of Mozzarella into each slit in the melon. Drizzle with olive oil and season with salt and pepper. Appetizer, Main Dish, Side DishAmericanCantaloupe, Spareribs, St. Louis Style Spareribs
