New Port Richey, FL October 2024 by City Lifestyle

The Food & Drink Issue

Welcome fall! When everyone goes crazy for pumpkin spice and all things comfort and cozy. October is the tastiest issue of the year! We fill the issue with some of the best dishes in town and some of the most creative drinks to dive into with a group of friends. I had the privilege of sitting down with one of the owners of Brix 33, Dylan Wahl, to give me perspective on the vibe at this great 5-Star quality restaurant and asked what it means to have a great experience and what they strive for their patrons.

“You may not remember exactly what you ate, whatever you drank, but you’ll remember how you feel, and that’s why the experience is amazing.” Dylan Wahl.

This, to me, sums up food and drink in a nutshell. Food is one of the best ways to bring people together. A first date, a graduation, company party, birthday party, anniversary. When you think of ways to celebrate, food is one of the first things that comes to mind. What are we going to eat and where are we going to go?

Well, good news! New Port Richey and Trinity are full of great places to enjoy those moments, watch the big game, or just get away and enjoy a romantic evening.

With all the hustle and bustle we have in our lives, why not stop, take time to find a local restaurant you have never tried and go enjoy a great meal while supporting a local business. These moments open us all up to one of my favorite words: connecting.

While you are enjoying the moment, savor the libation, take in the smell of the food as it comes to your table. Sit back and take in the atmosphere and enjoy the moment. Then tell a friend or family member about the great experience you had and show the business some local love!

We are moving into the holiday season, so remember those who dedicate their lives to hospitality and have the best October ever.

Cheers!

October 2024

PUBLISHER

Amy Walters | amy.walters@citylifestyle.com

EDITOR

JoAnn Chang | joann.chang@citylifestyle.com

STAFF PHOTOGRAPHER

Brandon & Rose Fabian with Lux Content Co. info@luxcontentco.com

CONTRIBUTING WRITER

JoAnn Chang

CONTRIBUTING PHOTOGRAPHERS

Lux Content Co., Peggy St. Croix, Natalie McElwain, Ashly Dang, JoAnn Chang, Jessica Landon, New Port Richey Main Street, Inc.

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Evan Deuvall

LAYOUT DESIGNER Adam Finley

city scene

WHERE NEIGHBORS CAN SEE AND BE SEEN

and

break for sushi

Dang

a wine dinner with vintner David

Mitchell McElwain enjoys a beer at Backdraughts Pizza. 6: Infusion Brewing Co. celebrated their Christmas in July fundraiser to benefit Toys for Tots. 7: The Playground Pro had great entertainment for kids at their grand opening.

1: Terry Philpott & Peggy St. Croix shine bright at the Chasco Coronation Ball. 2: Brad Schili of Molly Malones hosted a recent 80’s prom night in Trinity.

Guys from Infusion

Emerald Coast Brewing

Good on Main. 4: JoAnn and Phil Chang enjoy

Coelho of Coelho Winery. 5:

NATALIE MCELWAIN

PEGGY ST. CROIX

NEW PORT RICHEY MAIN STREET, INC.

JOANN CHANG

NATALIE MCELWAIN

JESSICA LANDON

ASHLY DANG

business monthly

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Photography by Trinity Dental Arts

It’s Just Dang Good

MEET THE COUPLE CHANGING PERCEPTIONS ON ASIAN FOOD.

You see it in restaurants everywhere. Emblazoned on menus and plastered on signs, boldly announcing “No Substitutions”. Ashly and Patrick Dang think differently and have been changing perceptions about Asian food along the way. They’re winning the hearts and minds of their customers with their willingness to feed everyone, regardless of substitutions.

Dang Good on Main

Their journey started by feeding their friends and neighbors in their community during covid. That inspired sushi making classes at local breweries. “We just saved up,” shared Ashly Dang. “I took all the money from the sushi classes, and I put it away and never spent a dime.” They used the same tactic to expand to their Dang Good Sushi location in Trinity, and now their newest venture, Dang Good on Main, a saké lounge in downtown New Port Richey.

Ashly’s love of coffee inspired Dang Good on Main. “I love being able to take my laptop and go into Starbucks. You get to sit and work and have a drink and sit for three hours and hang out. I wanted it to be more of a lounge hangout spot rather than a sit-down restaurant. I wanted it to be a saké Starbucks.”

It was also inspired by a desire to offer late night food options for those needing a late bite downtown who struggle to find food that works for them. “I realized I hadn’t eaten all day, and then I realized that there’s no food down here for me to eat. So, this place opened because a woman got hungry and had no food.”

What few people may know is Ashly’s past struggles have fueled her desire to make sure everyone walking through her door will be able to eat. “I have an extreme fear of chewing and swallowing food. And anything can trigger it. When you don’t know the texture of something, or you don’t understand every ingredient that’s in a dish. That’s a dish

ARTICLE BY JOANN CHANG | PHOTOGRAPHY BY LUX CONTENT CO.

that I could never order. I would go out and starve because I was so fearful,” shared Ashly. “I was always told growing up, be the person you didn’t have when you were younger. And I really took that to heart.”

That’s where a young, entrepreneur couple took the restaurant standard of “no substitutions” and threw it out the window. “When Patrick and I first talked about opening a restaurant, I said we can do whatever you would like, but I really want to take it to another level. I really want to step back and create a space where everyone can come in and eat and not be fearful. I can sense fear in people when I hand them a menu. I can tell they want so bad to order something. Those are my favorite customers. Because then I get to talk with them and see what they like. See what flavors they eat daily, and then I just make them something. I tell them ‘I got you. I’ll make you whatever you want.’ I have a child who orders a chicken and french fry sushi roll. Every time. That’s what she eats, that’s what she loves.”

That point of view has expanded to cocktails at Dang Good on Main where their most popular cocktail, “I Don’t Give a F@!&!”, is anything but what’s on the menu. “It’s fun for the customer, but it gives my bartenders a chance to shine with their creativity.” To keep it fresh, Dang has rules on how to craft it. “You can’t make something that is already a drink. And it can’t be something that’s on the menu or has been on the menu. So, it’s always something different and new.”

“I was always told growing up, be the person you didn’t have when you were younger. And I really took that to heart.”

“I can sense fear in people when I hand them a menu. Those are my favorite customers. Because then I get to talk with them and see what they like. I tell them ‘I got you. I’ll make you whatever you want.’”

Their cocktail offerings shine with innovative saké and flavor pairings. “I don’t think anybody understands how many varieties of saké there truly are. And if they don’t have it, I make it. So, now we’re doing a green Thai chili infused saké.” They also seek out other local businesses when looking for new flavors, like vanilla bean salt from The Spice & Tea Exchange of Dunedin and honey from The Honey Couple. “We try to think outside the box, instead of just your basics. We try to take it a step further and to pull out different flavors.”

What the Dangs have truly created is community. One built from local businesses helping each other succeed and customers that have found a safe space to hang out and explore food in ways they never expected. Anyone can find “home” at Dang Good on Main. To learn more, visit danggoodonmain.com

RAISE A GLASS

Introducing six of the best cocktails in town!

ARTICLE BY JOANN CHANG | PHOTOGRAPHY BY LUX CONTENT CO.

Some days, you just need to find a place to stick your toes in the sand with a tropical concoction and Whiskey Joe’s Ultimate Pina Colada will fit the bill. A frozen cocktail featuring Captain Morgan pineapple, rum cream, pineapple juice and REÀL Coconut served up in a pineapple is the ultimate in liquid relaxation.

Cocktails aren’t typically known for being decadent, but Catches raises the bar with their Tiramisu Martini. A concoction of Big Sky vanilla bean vodka, Frangelico hazelnut and Kamora coffee liqueur, topped with hand whipped Baileys Original Irish Cream. This libation can easily double as dessert after a fabulous meal.

People know ZEN Kitchen for its eye-catching cocktails. Butterfly’s Kiss certainly lives up to that expectation. This beautiful drink combines Conniption Kinship Gin, Rockey’s botanical, lime and white cranberry, capped off with fresh edible orchids as garnish. It’s perfect for toasting a special occasion or celebrating the end of a long week!

1. WHISKEY JOE’S –ULTIMATE PINA COLADA

2. CATCHES –TIRAMISU MARTINI

3. ZEN KITCHEN –BUTTERFLY’S KISS

The team at estuary takes things to the next level with their Stained Glass cocktail. They start with Buffalo Trace bourbon, clarified with fresh lemon juice and whole milk, stripping away the color. They add in simple syrup, angostura bitters and top it off with a red wine float. It’s simply elegant!

If you’re looking for vibrant flavors, indulge in the Think Pink Margarita at Zim Zari. This irresistible cocktail combines house-infused strawberry blanco, Gran Gala, strawberry agave, and fresh lime juice, all topped with their signature strawberry air. Sweet, balanced, and full of fun—it’s the perfect drink to elevate any vibe!

Some days you just need a margarita, and Cantina Viajero is sure to please with their Cucumber Jalapeno Margarita. They accent hand muddled jalapeno and cucumber with fresh lime juice, agave nectar, and top it with Milagro Silver. It’s no wonder this drink is a fan favorite!

5. ESTUARY –STAINED GLASS

6. CANTINA VIAJERO –CUCUMBER JALAPENO MARGARITA

4. ZIM ZARI –THINK PINK MARGARITA

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ARTICLE BY JOANN CHANG | PHOTOGRAPHY BY LUX CONTENT CO.

your kitchenLEVELING UP

MEET GARY HEUSTED, THE MAN BEHIND SOME OF THE BEST KITCHEN REMODELS IN THE BUSINESS.

Your kitchen is one of the most integral spaces in your home. From entertaining friends, hosting holidays to simple family meals at home, having a kitchen that’s both functional and beautiful can make a big difference in your daily life. We asked Gary Heusted, owner of G2 Home Services and a local expert in kitchen design and construction, how to get the most from our kitchen when considering a remodel.

“Don’t go in without a plan. We start every project with the design process, and it includes cabinet renderings and 3D renderings of everything we’re doing. That way, we’re covering every base with the customer.“

What

new kitchen trends are you seeing?

In the last couple of years, what’s really stuck out is color. We’re adding green and blue islands and two-tone wall and base cabinets. That really broke up the monotony of typical designs.

Are there features homeowners should be adding to kitchens?

I really like under-cabinet lighting. It goes a long way to accentuate your backsplash and really set your kitchen apart. Another thing I really enjoy is quartz countertops. There’s a lot of people that will say natural stone is better, like quartzite or dolomite, which are very beautiful products. But they’re tough to maintain.

What’s the best advice for homeowners planning a new kitchen?

Don’t go in without a plan. We start every project with the design process, and it includes cabinet renderings and 3D renderings of everything we’re doing. That way, we’re covering every base with the customer.

What should homeowners look for in a kitchen contractor?

A customer-centric experience. Most have a project manager that’s overseeing multiple jobs. But we also have individual lead carpenters that run each job, oversee it from the first day of demo, all the way to completion. The customer experience has got to be number one. If the customer doesn’t have a good experience, then it’s all for naught.

G2 Home Services is a local, family-owned and operated contractor specializing in kitchens and baths. The G2 team is committed to providing their customers with the best quality product. They also give back to the community through their G2 Community Youth Foundation. You can learn more about Gary and G2 Home Services at g2homeservices.com

Bringing Joy

Back into the Kitchen

Chef Dennis Prescott Talks Falling in Love with Feeding People and the Connection Food Creates

Find the things that you love. Take the stress out of food. Feed people because all they really care about is spending time with you. Bring joy back into the kitchen.”

Whether you know him from the Netflix hit Restaurants on the Edge or from his absolutely mouth-watering food photos as @ dennistheprescott on the ‘gram, this former-musician turned internationally-renowned Chef is an amazingly talented, thoughtful, and globe-trotting force to be reckoned with. When it comes to inspiration for creating experiences around food and your community, as well as creating travel bucket lists to some of the world’s most unique and delicious destinations off the beaten path, Chef ‘Dennis The Prescott’ is a culinary change maker whose feed you’ll want to feast on

Originally an aspiring musician, Canadian-born Dennis Prescott’s journey began while in university with a single invitation from another solo musician who asked him to tour with them around the US. This eventually took him to Nashville where they began making records and pursuing their musical dreams.

Yet, in the midst of all of this, Dennis was not taking care of himself — eating take out, dollar menus, etc, had become a way of life. A friend had a “come to Jesus” moment with him and stressed that he needed to start taking care of himself. Having no idea exactly what that meant or how to do so, the advice was simple: “You need to start eating better.”

The Start

“Go to the library and borrow some cookbooks,” his friend suggested. Dennis went to a nearby library and borrowed three books only to have his friend ask why he chose those in particular. Dennis remembers saying verbatim, “I don’t know? The guy on the cover looks kinda good looking, and I feel like I could probably pull these recipes off, and he seems really happy too!” As it turned out they were three books by Jamie Oliver; it’s just that he had no idea who Jamie Oliver was at the time.

Flash forward and Dennis’ first dinner-hosting experiment was made up of twenty people from the music studio, all sitting in camping chairs with beer koozies and makeshift tables in his apartment.

“I remember at the time this moment of, okay, the food is on the table, it’s a stressful thing, and then everybody tucks in and they take their first bite, and there’s a moment of hush that kind of came over everyone; it got really quiet just for a second, and then everyone started talking and getting into it and I fell in love with food right there at that moment.

What eventually followed were 13 episodes over nine months where the Restaurants on the Edge team traveled to and filmed restaurant revivals that included three in Canada, one in the continental US, one in Hawaii, and others outside of North America, including Hong Kong, Slovenia, Austria, Malta, St. Lucia and Finland.

“When you get off the beaten path a little bit, you learn the difference between vacation and travel.

Travel Recommendations for Foodies

“Slovenia borders Italy and Croatia, which is to say there are a lot of shared values in and around food; they have really great cheese, dairy, beef, pasta, but very few tourists, hardly any. So if you love Italy, that kind of specific travel and food experience, particularly Northern Italy, because you can see the Alps from where they are. It’s picture perfect, a beautiful place, and also where orange wine is from.”

Dennis also highly recommends Costa Rica, Hawaii and Finland.

“Most people love the idea of travel, but we tend to pick the same places when we travel, and there is nothing wrong with that, they are amazing for a reason, but when you get off the beaten path a little bit, you learn the difference between vacation and travel.”

Restaurants on the Edge is important and meaningful to Chef Prescott because it tells stories of hope and joy and redemption around the kitchen. Oftentimes the food space can be very stressful, but he believes that at the end of the day, people just want to spend time with other people that they love.

One of the most common fears Dennis hears from people cooking and/or grilling at home is, ‘where do I start? I don’t know how to get going, so I just don’t.’

Rather than overcomplicating it, Dennis recommends cooking the things that bring you joy — things that are on a restaurant menu you can’t NOT order because you’re so pumped that those dishes are on there.

“Find the things that you love. Take the stress out of food. Feed people because all they really care about is spending time with you. Bring joy back into the kitchen.”

Breaking Bread

In today’s hustle culture, getting together is easier when you share a meal at a favorite local restaurant. The best experience is one where the food and drinks are special, and the ambience is just right. Brix 33 offers that and more in Trinity.

Food quality is paramount. “Seasonality is everything. it’s going to be better quality because it’s really the best of the best.” shared Brix 33 Chef Eli.

It’s refreshing to find locally owned places where you can relax and enjoy your meal without feeling rushed. “We want to provide people with an experience that’s more than food,” said Dylan Wahl, one of the owners of Brix 33.

To learn more, and make a reservation for your next evening out, visit brix33.com

ARTICLE BY JOANN CHANG |

PHOTOGRAPHY

BY LUX CONTENT CO.

Top: At Brix 33, everything is made from scratch daily, ensuring the best possible dining experience. Mid: The Tuna Tataki offers incredibly fresh flavor. Bottom: Chef Eli and his team enjoy experimenting with flavors and presentation with great results.

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events

A SELECTION OF UPCOMING LOCAL EVENTS

OCTOBER 11TH

A Haunted History of Pasco County

Peace Hall in Sims Park | 6:00 PM

Noted Pasco County historian, genealogist and author Madonna Wise will share the folklore of haunted places in Pasco County. Visit westpascomuseum. org/events for more information and ticket details.

OCTOBER 17TH – 18TH

Cotee River Flats Classic Fishing Tournament

Whiskey Joe’s Bar & Grill Port Richey

The Cotee River Flats Classic pairs experienced captains with sponsors and individuals in a day of catch-and-release fishing supporting the charities of the Rotary Club of Seven Springs. Captain’s Dinner on Thursday night at Whiskey Joe’s restaurant. Friday morning, anglers will board their flats boats captained by a professional fishing guide. Visit coteeriverflatsclassic.com for more information and ticket details.

OCTOBER 18TH

G2 Community Youth Foundation 2nd Annual Clay Shooting Fundraiser

Tampa Bay Sporting Clays | 2:30 PM

Enjoy a day of shooting fun while making a difference to school-aged children who need it most. Sponsorship options are available as well as registration for individual shooters. Visit g2communityyouthfoundation.org for more information and ticket details.

OCTOBER 19TH

Pack the Park for Pack A Sack Presented by Baycare

Sims Park | 10:00 AM

This free family-friendly fall festival event is one you don’t want to miss! Free pumpkin painting, face painting, dog costume contest, 80+ vendors, live music, food trucks, children’s games, bounce houses, raffles, 50/50, and much more! Event raises funds to benefit the One Community Now Pack-A-Sack pro gram. Visit feedingpascokids.org more information.

OCTOBER 25TH – 26TH HUBoween

Jay B. Starkey Wilderness Park | 6:30 PM

Visit Florida’s premier Halloween drive-thru event. For two nights only, enjoy a scary good time! Proceeds ben efit Pasco County Parks and other area charities. Visit go.huboween.com more information and ticket details.

OCTOBER 26TH

Riverside Concert: Johnny Cash Tribute & Centennial Drone Show

Sims Park | 6:00 PM

A musical tribute to Johnny Cash, per formed by Sandy Back Porch! Don’t miss this special evening celebrating a unique piece of our local history! Join us after the concert at 8:00pm for a drone show that celebrates the progress of our past 100 years and offers us a glimpse at the brighter future ahead! Visit for more information.

Want to be featured?

imagine!

The Perfect Steak

ARTICLE BY CASEY WEBER, TALL GRASS MEAT COMPANY

Nothing describes summer better than a good cookout! And what is a cookout without a good, quality steak and the perfect grilling recipe?

1. Thaw and acclimate the steak. For searing to occur, the proteins in steak need to be heated to at least 310°F. Tossing cold meat onto a hot grill lowers the temperature and can prevent a crust from forming, so it’s important that any frozen steaks are thawed completely before cooking.

2. Salt your steak 30-45 minutes before grilling. This causes the salt to draw moisture from within the steak up to the surface, where it dissolves the salt and creates a brine that gets reabsorbed into the steak where it breaks down tough connective tissues.

3. Oil the grate on the grill, not the steak. Use tongs and a paper towel dipped in vegetable oil to lube your grates.

4. Manage your heat well. Remember that your grill needs to be hot for your steak to get a good sear. But if it’s hot enough to cause your oil to smoke, it’s too hot.

5. Use the 60/40 rule. The best-tasting steaks are seared on both sides and cooked evenly in the middle. The simplest way to do that is to only flip your steak once. The 60/40 rule suggests that 60% of your cook time should be spent on one side, and 40% on the other.

6. Keep the lid closed. It may be tempting to peek, but trust the experts and keep it shut! Opening the lid makes your grill lose heat, which makes steaks cook unevenly.

7. Check for doneness. A meat thermometer will give you the most accurate temperature reading:

• Rare: 120°F

• Medium Rare: 130°F

• Medium: 140°F

• Medium Well: 150°F

• Well: 160°F

8. Let your steak rest. Pull your steaks from the grill once they’re cooked to 5-10 degrees below your target temperature and rest for 10-15 minutes.