Jeff Houck

The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.

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Chewing On History [Tasty Upcoming Culinary Events At The Tampa Bay History Center]

Posted Aug 11, 2010 by Jeff Houck

Updated Aug 11, 2010 at 06:45 PM

In June, I wrote about a lecture on Cuban sandwiches I attended at the Tampa Bay History Center. (above)

In the story, I wrote about how food historian Andy Huse walked the attendee through the history of Tampa by talking about the history of the ingredients of the city’s landmark sandwich.

It was a fascinating presentation. It was such a success, there was some talk at the time about the center hosting more food-related events in the future.

Good news: There are several events scheduled in coming weeks and months:

*  On Aug. 21, the center will present La Cocina de la Florida: Foods of 16th Century Conquistadors, a cooking demonstration featuring centuries-old Spanish recipes and cuisine. Historical interpreter Sheila Benjamin, who has been demonstrating 16th century Spanish cooking for almost two decades, will prepare traditional dishes with artist and historian, Elizabeth Neily.

Benjamin uses reproduction kitchen utensils and copper pots to prepare such dishes as like Arroz Con Pollo, Paella, and Fabada Asturiana, a rich stew made with large white beans, pork shoulder, morcilla, chorizo, and saffron prepared in a clay cazuela (casserole).

The presentation is being held presented in conjunction with “Obscured by Time: The Magic of Florida,” featuring the art of Hermann Trappman, currently on exhibit at the History Center through Sept. 26th.

Cost: $20 for history center members, $25 for non-members. To register (813) 228-0097 ext. 0, or visit www.tampabayhistorycenter.org.

**************************

The Columbia Cafe at the history center will present “A Taste of History.” a series of three culinary workshops teaching how to prepare three of the Columbia Restaurant’s signature dishes, along with learning about the origins and stories behind these recipes.

The classes are:

Sept. 8 - The Columbia’s Original “1905” Salad
Sept. 15 - Columbia’s Cuban Sandwich
Sept. 22 - Columbia Sangria & Bread Pudding

Once again, Andy Huse, (above, right) who wrote “The Columbia Restaurant: Celebrating 100 Years of History, Culture and Cuisine,” will begin each program with the history of each dish and how it evolved over time.

Scott Dixon, (above, left), Columbia Cafe’s executive chef, will help participants build their own Cuban Sandwich, mix a “1905” Salad and stir a batch of red sangria.

Classes begin at 6 p.m. on those days at the center’s TECO Hall.

Cost is $35 for center members and $40 for non-members.  Registration for the three-workshop series is $95 for members and $110 for non-members. 

To register, and for more information, call (813) 228-0097 ext. 0.

RELATED:
* Andy Huse talks about the history of the Cuban sandwich. (Table Conversations)
* “Art of the Cuban Sandwich” photo gallery (Flickr).