3204 W. Bay to Bay Boulevard • S. Tampa

tel:: 813.831.5600

11616 N. Dale Mabry Hwy. • Carrollwood
tel:: 813.284.7489

Hours:: Mon—Fri 10am—6pm

Sat 10am—5pm, Sun 12pm—4pm

March 27, 2020

The combination of sweet with subtle heat and smokiness adds amazing depth of flavor. In place of goopy mayo, this vibrant and colorful salad has a zippy vinaigrette which is a sure crowd-pleaser.

2 pounds sweet potatoes, peeled and cut into 1-inch cubes

2 celery ribs, diced

1/2 cup diced green onion

1/3 cup diced yellow or red bell pepper

3 tbsp chopped fresh parsley

3 tbsp Baklouti Green Chili Olive Oil, divided

1/3 cup Olivewood Smoked Olive Oil

1/3 cup Cinnamon...

March 27, 2020

It only takes a few simple steps to make the rich sauce for this melt-in-your-mouth mainstay. Not to mention, comforting macaroni and cheese reaches a new level of gourmet with a drizzle of sumptuous truffle infused olive oil. Try baking individual portions in oiled muffin pans, and pass a tray of mini macs at your next party.

4 tbsp Truffle Olive Oil

4 tbsp all-purpose flour

4 cups milk

1/2 tsp sea salt

1/4 tsp fresh cracked pepper

2 (8-ounce) bags of sharp ched...

March 27, 2020

2 Russet Potatoes

2 Sweet Potatoes

1/4 cup milk, half n' half or heavy cream

3 Tbsp Garlic Olive Oil

2 Tbsp Cuban Mojo Spice

Peel and slice the potatoes into ¼” thick slices. Place in a large stock pot and cover with water. Allow the water to come to a boil then cook the potatoes until fork tender, about 10-12 minutes (do not overcook or the potatoes could produce a glue like finished product). Drain the liquid off of the potatoes.

With a mixer or potato ricer, m...

March 25, 2020

Who says you need mayo for a tuna salad? Asian inspired tuna salad with canned tuna, green onion, radishes, cilantro, shredded carrot, Honey Ginger Balsamic and and Dark Toasted Sesame Oil. Serve it over chopped lettuce, in a sandwich, in lettuce wraps, or our favorite, tossed with Japanese buckwheat soba noodles.

3 5 oz cans of white albacore tuna packed in water, drained 

8—10 small radishes, cut into wedges

1 large carrot, shredded

1/2 tsp red chili fla...

March 24, 2020

1 pound brussel sprouts washed and halved

3 tbsp Garlic Olive Oil

kosher or sea salt and black pepper to taste

3 tbsp Parmesan cheese

Preheat oven to 475-degrees

Cut the Brusselsl sprouts in half. Place brussel sprouts on a sheet pan. Make sure that the Brusselsl sprouts have room to breath. You want them to have enough space to move around when shaken up a bit.

Toss the sprouts in Garlic Olive Oil, salt and pepper.

Place into the oven and let roast for 10 minutes...

March 18, 2020

This is an easy, light, and creamy pureed soup that will impress your family and friends. Ideally you’d be roasting your own peppers for this, but you can always choose the jarred kind to keep it simple and save some time on a Tuesday. This soup can easily be made vegetarian by substituting vegetable broth for the chicken broth.

3 tbsp Tuscan Herb Olive Oil

1/2 tsp red pepper flakes

4 cloves garlic, minced

1 (10-ounce) can whole peeled tomatoes

2 (12-ounce) jars...

March 16, 2020

This is our version of the famous 1905 Salad from the Columbia Restaurant which was founded in historic Ybor City in Tampa. We call it the 1938 salad because the first Joe and Son’s Market opened in 1938 in Ybor City not too far from where the Columbia restaurant still stands.

4 cups iceberg lettuce, chopped

1 ripe tomato, cut into small cubes

1/2 cup Swiss cheese, cut in julienne strips

1/2 cup ham, cut in julienne strips

1/4 cup green Spanish olives, sliced

2 t...

October 7, 2019

3 tablespoons of Mushroom & Sage Olive Oil

3 tablespoons of Vermont Maple Balsamic Vinegar

1 small onion, chopped 

2  cloves garlic, minced

1/4 teaspoon freshly ground nutmeg 

One 15-ounce can pure pumpkin puree 

3 cups chicken broth 

1/2 cup heavy whipping cream 

 salt and pepper to taste

In a large pot, heat the Mushroom Sage Olive Oil over medium heat. Once the olive oil is hot, add the onion and sauté for 5 minutes. Add the garlic, and nutmeg and cook f...

August 22, 2019

This quick, restaurant-worthy salmon recipe looks and feels date-night special but couldn’t be easier. Look for the narrow, slightly thicker fillets—these fare best under the broiler. Serve on top of arugula or mixed greens as a salad or with a side of sautéed or roasted vegetables, or roasted small potatoes and a simple salad.

2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick)

1/4 teaspoon kosher salt

​1/4 teaspoon freshly grou...