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NOVEMBER 13, 2015
Meet the Faculty OVERALL WINNER IN THE BEST SOUP, SALAD AND SIDES CATEGORY
KENZ SALAD THREE BIRDS TAVERN Address: 1492 4th St. N, St. Petersburg, FL 33704 Owners: Robin and Jack King Open since: 2009 DISH INFO A mix of greens, tomato, cucumber, house pickled beets, carrots, red onion, avocado, a scoop of hummus of the day drizzled with Sriracha and lemon wedges. Kenz Salad, $11 Notes: Three Birds’ roasts the beets in-house and the hummus is made inhouse. The veggies must be kept very cold and be fresh. “Our customers will let us know if they aren’t,” King said. “But I like that.”
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t’s a dish that wasn’t always on the menu. But this tavern in St. Petersburg, also known for its cold beer, Truffle Cheese Fries and burgers (I was once told it was the best burger in town), established a cult following for this healthy salad, which officially landed on the menu in 2013. The Kenz Salad, created by Owner Robin King’s daughter, Mackenzie, was an unintentional success that can never be changed or removed from the menu. “People would be upset,” King said, sitting at a large wooden table in the main dining area at Three Birds. “The people attracted to this dish are particular.” King’s daughter, a sports psychologist, ran with a crowd of health-conscious eaters — yoga enthusiasts and the like. While she worked at the Tavern, she developed a salad she loved, adding this, removing that, and would tell her friends to order “her” salad. Her
nickname was “Kenz.” People started coming in after working out, or finding their Zen at yoga, and would ask for the Kenz Salad. “Our business is based on regulars,” King said. Three Birds Tavern, open since 2009, operates in a 145-year-old house on Fourth Street North in St. Petersburg. Before King bought the property, it was Limey’s Pub, a popular spot to watch boxing matches and other sporting events. King saw a different use for the space. With a seating capacity of 220, including a wraparound porch and two outdoor patios, the restaurant frequently hosts birthday parties, funeral wakes and graduation ceremonies. “There was something about the older building that felt like home.” King said. “People come and stay.”
642 VOTES
JO-LYNN BROWN
CATEGORY WINNER FOR APPETIZERS AND STARTERS
CHARBROILED OYSTERS ULELE Address: 1810 N. Highland Ave., Tampa, FL 33602 Owner: Richard Gonzmart Open since: 2014 DISH INFO Barbacoa-grilled, with garlic butter, grated Parmesan and Romano cheeses. Charbroiled Oysters, half dozen, $12
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re you a fan of oysters? Maybe. Are you a fan of garlic, butter and Parmesan cheese? Bet now I have your attention. This is a dish that converts those who have written off oysters. They’re that good. “They’ve brought, to the forefront, people eating oysters in Tampa,” said Eric Lackey, executive chef of Ulele. “They come for it.” Using all Gulf Coast oysters from mostly Louisiana, occasionally Alabama, the dish has been on the menu since Ulele opened in 2014 and hasn’t changed since. The item was a vision of owner Richard Gonzmart, who wanted from the start to have an oyster bar and grill. “I was able to put his vision on the plate,” Lackey said. “We couldn’t take it off the menu.” With about 57 chefs, including prep chefs, line chefs and supervisors, the restaurant remains lean where it can. “We don’t over purchase and we don’t overuse,” Lackey said.
259 VOTES
MAUREEN BUTLER, CPA, Ph.D.
Associate Professor of Accounting
Dr. Butler, internship coordinator for UT’s accounting department, teaches courses in cost accounting, managerial accounting and not-forprofit accounting. Prior to entering academia, Dr. Butler served in the U.S. Army Finance Corps. She is a CPA, licensed in Virginia and Florida, and has worked as an accountant with a property management company and a small CPA firm. She is on the board of the Nonprofit Leadership Center of Tampa Bay. RESEARCH Her research focuses on the nonprofit sector, government contracting, management accounting and outsourcing. Her studies have been published in the Journal of Accounting and Public Policy, the Journal of Business Research and other academic and practitioner journals. TEACHING SCHEDULE Spring 2016: Cost Accounting, Government and Not-for-Profit Accounting