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.
Most Recent Entries
- Join The Plate Licker’s Club; Leave No Morsel Behind
- Greg And Michelle Baker To Follow The Refinery In Seminole Heights With Fodder & Shine
- Weekend Eats: Homemade Moussaka, French Fries With Cheese Gravy, Meatball Banh Mi Sandwiches
- The Sip: Drinking In ‘The Great Gatsby’ With Martinis And Mint Julep.
- Mouth Safari: The Stein & Vine Brings Great Eats, Outstanding Drinks To Valrico
- Weekend Eats: Pork Tonkotsu Ramen, Spicy Chicken And Waffles, Oysters With Crispy Shallots
- The Underbelly Tour Devours Central Avenue Restaurants In St. Petersburg
- Hot Rod’s BBQ In Lutz Serves Up It’s Last Plate Of Barbecue Fruit Bat. Or Whatever It Was.
- Hank Shaw - Hunter, Gardener, Fisherman, Cook - Wins A James Beard Award
- Gary and Amy Moran Out At Wimauma Restaurant In South Tampa
- This Is Tampa Style. This Is Who We Are. Take It And Eat It.
- Weekend Eats: Snickers Flapjack, Thai Donuts, Sushi On The Beach
- The Sip: The Best That A Very Thirsty Tampa Has To Drink
- Rooster & The Till; Seminole Heights To Get New Restaurant
- Weekend Eats: Nutella Latte, Foie Gras Wagyu Burger, Rootini
Chowing Down At Gasparilla Music Festival [Local Food With Your Groove]
Posted Mar 7, 2013 by Jeff Houck
Updated Mar 7, 2013 at 05:04 PM
The way Ty Rodriguez sees it, there isn’t much sense in holding a music festival featuring local musicians and then feeding the audience food that was interchangeable with any other large event.
So Rodriguez, the Gasparilla Music Festival’s executive director, stacked the day-long event with top notch local restaurants.
The move toward more local food is linked to Rodriguez’s work in the restaurant industry. Before overseeing the festival, he was general manager at Café Dufrain on Harbor Island and, before that, general manager at Mise En Place on Kennedy Boulevard.
Leading the diverse menu of food options will be the award-winning restaurant The Refinery from Seminole Heights which will serve Thai-flavored pulled pork tacos.
3 Suns Bistro plans to offer organic nachos, curry and pulled pork. The Independent from Seminole Heights will serve bratwurst, German pretzels and grilled cheese and Tun-du-ree Indian restaurant will offer curry platters and wraps.
Restaurants which rarely do festival events also plan to serve. Ella’s Americana Folkart Café has chicken and waffles with Key lime pie cups for dessert. Malio’s Prime Steakhouse is selling Steak Sandwiches. And because it wouldn’t be Tampa without Cuban food, Café Hey in Tampa Heights is serving Cuban sandwiches and Pipo’s Cafe will feature mojo-marinated pork sandwiches, Cuban tamales and rice and beans.
Even the beer vendors are local for 2013’s festival. Cigar City Brewing and Yuengling of Tampa will pour along with Saint Somewhere of Tarpon Springs, which has brewed a special beer for the event called “Hella.” Brewmaster Bob Sylvester will be tapping the beer at 1:30 p.m. at the festival’s beer garden.
Here is the full list of food vendors at the festival and their planned:
3 Suns Bistro - Nachos, Currey & Pulled Pork
Cafe Hey - Cuban Sandwiches
Dochos - Fries & Fried Delights
Ella’s - Chicken & Waffles and Key Lime Pie Cups
Holy Hog BBQ Food Truck - Smoked Riblets, Jalapeno Mac N Cheese
Hot Donut Cart - Donuts & Coffee
The Independent - Bratwurst, German Pretzels & Grilled Cheese
Kona Ice - Tropical Ice
Louis Pappas Market Cafe - Gyros, Hummus, Pappas Potato Salad
Malio’s Prime Steakhouse - Steak Sandwiches
Pipo’s Cafe - Mojo Pork Sandwiches, Cuban Tamales & Rice and Beans
The Poor Porker - (Pictured above) Fresh Beignets
Stinky Bunz - Chicken Bulgogi, Chili Beef & Pork Bunz
The Refinery - Thai Pulled Pork Tacos
Tun-du-ree - Curry Platters & Wraps
Your Pie Pizza Food Truck - Pizza