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A MAGAZINE OF THE TAMPA BAY TIMES

JUNE 2021

SAVOR SUMMER

SMITH IS HOME. Your neighborhood experts since 1969.

HYDE PARK HOUSE Starting in the low $1Ms | 1,835 - 5,057 SF The Hyde Park House Sales Team 813.649.3700 HydeParkBayshore.com

BEACH PARK 415 S Royal Palm Way 5 Bed | 7/1 Bath | 9,269 SF | $9,500,000 Anne Mullis & Cindy Richards 813.624.5739

LAKE PLATT ESTATES 15501 Lake Magdalene Boulevard 4 Bed | 4 Bath | 4,054 SF | Pre-Construction | $1,199,000 The Wood Team 813.957.3941

LD O S

TREASURE ISLAND 7650 Bayshore Drive #1105 & #1106 3 Bed | 3 Bath | 2,940 SF | $3,200,000 Debbie Momberg & Lee Stratton 727.560.1571

SUNSET PARK WATERFRONT 5110 W Longfellow Avenue 6 Bed | 6/1 Bath | 6,334 SF | Last offered at $5,490,000 Ed Gunning & Mary Pond 813.294.8867

SALTAIRE Starting in the low $1Ms | 1,663 - 6,097 SF Saltaire Sales Team 727.240.3840 saltairestpete.com

LD O S

SUNSET PARK 2623 S Parkview Street 5 Bed | 5/1 Bath | 4,923 SF | $2,249,000 B-G Holmberg 813.220.0643

OLD NORTHEAST 416 17th Avenue NE 4 Bed | 4/1 Bath | 4,214 SF | $1,750,000 Sharon Kantner & Brian Waechter 727.278.5866

THE OAKS ESTATE 12321 Fort King Highway 8 Bed | 12/14 Bath | 36,361 SF | Last offered at $17,500,000 Dina Sierra Smith, Ed Gunning & Mary Pond 813.294.8867

BROOKSVILLE 21251 Moore Road 4 Bed | 5 Bath | 4,090 SF | $2,445,000 Cyndi Kaszirer 813.743.2847

THE RESIDENCES AT THE TAMPA EDITION Starting at $2.1M | 1,824 SF - 5,063 SF The EDITION Sales Team 813.492.2922 tampaeditionresidences.com

Our Global Partners

J U NE ISSU E

36 GLAMOUR SHOTS

Fashionable looks fit in beautifully at the stylish Floridian Social Club in downtown St. Petersburg.

SLOWLY BUT SURELY, INCHING AHEAD FROM BAY EDITOR KATHY SAUNDERS For the first time since March 2020, I had lunch with a colleague on the patio of a favorite restaurant. Even though I am, thankfully, fully vaccinated, I was still nervous. Many of the charitable organizations we feature in Bay have experienced the same hesitancy from supporters. But, happily, things are starting to loosen up. With vaccination numbers rising, many fundraising events are back on, and organizers are excited about reconnecting with donors. We look forward to reporting on their efforts and events and seeing our readers in person. Adapting to change is one of the inevitable impacts of the pandemic. Many people decided it was a good time to make major life changes. Among them: Frank De Lucia, who retired after 38 years of organizing fundraisers as CEO and president of Abilities Foundation. We have fond memories of his wine-tasting events, which raised more than $28 million to help individuals with disabilities. We asked him to share his tips on being a successful community energizer.

24 DRINKS TO-GO

Wine on Wheels, a 1962 Airstream converted to a mobile bar, is on a roll.

Our fashion shoot this month took place at the recently renovated State Theatre, now the Floridian Social Club, in downtown St. Petersburg. The $1 million restoration brought the club from the 2020s back to the Roaring ’20s with decor in tones of gold, brass, marble and chrome. The plush furnishings, including cafe tables and two sleek bars, were the perfect backdrop for the splendid styles we’re featuring. For those of us who have enjoyed spending more time outdoors, we interviewed owners of a few local companies that help arrange unique picnics. The options for venues and menus are endless, as are the setups. If you are hosting a party outdoors, you might want to consider hiring Melody Maria and her mobile bar, Wine on Wheels, to provide the cocktails and other beverages. Nothing says getting back to normal in Florida like an entrepreneur who travels around the area to bartend in her mermaid-topped 1962 Airstream trailer. 4 / bay

50 CHEF’S SPECIAL 14 YOU’RE INVITED

From simple to elaborate, picnic planners deliver a perfect outing.

18 A-TISKET, A-TASKET

Looking for a picnic basket? Options abound in our Found It feature.

We head to cooking class to bolster our skills and expand our menus.

58 A LOOK BACK

Retiring Abilities Foundation CEO and president Frank De Lucia reflects.

62 SOCIAL

Precision Craftsmanship...

The Ultimate Luxury

preowned only

OLD NORTHEAST JEWELERS

F I N E J E W E L R Y & W AT C H E S | B U Y I N G & S E L L I N G S I N C E 19 8 4 St. Petersburg – 1131 4th St. N., St. Pete – 727-896-6656 | Tampa – 1607 W. Swann Ave., Hyde Park – 813.875.3935 | OldNortheastJewelers.com

BUYING | SELLING | TRADING | REPAIRING

R E / M A X

M E T R O

FEATURED P R OP ERT I ES P R ESEN T ED BY TH E

LUXE LIST OF RE/MAX METRO

Kathryn Krayer Zimring 727.430.5010 thezrealtor@ gmail.com

Ned Hands

Sandy Bozeman

727.239.5650 ned@handson realtors.com

727.459.4142 sandywbozeman@ gmail.com

Michelle Cline 727.424.1108 mc@mcline7.com

J. David Vann

Estelia Mesimer

Al Bennati

727.510.0265 vannteam@ gmail.com

727.686.2859 esteliammesimer@ gmail.com

813.309.2400 al@bennatisbest.com

Jane McCroary

Hellen Driggers

Julie Jones

727.348.3888 janegulfbeaches@ gmail.com

727.698.1047 hdriggers@ bayfrontlife.com

727.452.8663 realtorjuliejones@ gmail.com

Tina Herrell 727.251.6630 tina@ tinamoveshouses.com

150 SECOND AVE. N., STE 100 ST. PETERSBURG, FL 33701

Gabe Alves 727.563.4606 gabe@ myagentgabe.com

Capt. Bruce Erbeck 727.417.4694 captainbruce2015@ gmail.com

Rebecca Stewart 727.365.1007 specialagentrebecca@ gmail.com

ST. PETERSBURG

TREASURE ISLAND

TIERRA VERDE

727.896.1800

727.397.1800

727.867.3100

Each office is independently owned and operated.

SOLD

ALLENDALE TERRACE 3BR | 2BA | 2,831 SF | 2 CG LAST OFFERED FOR $799,000

YACHT & TENNIS CLUB, ST PETE BEACH 4BR | 3BA | 2,540 SF | 1 CG LAST OFFERED FOR $1,200,000

Charming New England style bungalow nestled in the heart of highly desirable Allendale Terrace. Beautiful hardwood floors, wood-burning fireplace, and plantation shutters throughout the house. The large master bedroom has vaulted ceiling, generous closet space, built-ins, and a screened porch. Other features in this home include an office, walk-in closets, private fenced yard and more. The Z Realtor brought the buyers to their dream home.

Stunning penthouse condo with two master suites two balconies facing the Gulf of Mexico for prime sunsets and sweeping views of the Intracoastal. Vaulted ceilings add a dramatic touch to the main living area. A luxury gated community, the Yacht & Tennis Club of St Pete Beach is ideally located to enjoy sun and fun and offers an abundance of amenities, while it’s just a short stroll to award-winning local beaches.

Kathryn Krayer Zimring | thezrealtor@gmail.com | 727.430.5010

Jane McCroary | janegulfbeaches@gmail.com | 727.348.3888

CAPTIVA CAY 3BR | 3BA | 2,050 SF | 2 CG OFFERED AT $729,000

MARINA BAY 3BR | 2BA | 2,000 SF OFFERED AT $769,000

WATERFRONT townhome with 40FT BOAT SLIP/20,000 LB lift. The main living area is on the middle floor with fireplace and open floorplan. The view from the main balcony is the best in the community. Short walk to local beaches, shops and restaurants. Allows 2 large pets.

Enjoy this gorgeous 2-bedroom, 2-bath townhome with private elevator, a flowing open floor plan that connects indoor spaces with the outdoors. Fabulous kitchen with granite countertops and stainless steel appliances. Bonus room for an office or home gym. This gated community features a club house, 3 pools, sonic lakes and resort style living.

Jane McCroary | janegulfbeaches@gmail.com | 727.348.3888

Estelia Mesimer | esteliammesimer@gmail.com | 727.686.2859

ANTIOCH RECLAIMED

EDITOR Kathy Saunders ksaunders@tampabay.com

APRIL 10—AUGUST 22, 2021

COPY EDITOR Dawn Cate

CREATIVE DIRECTOR Nikki Life nlife@tampabay.com

ANCIENT MOSAICS AT THE MFA Roman, Antioch, Mosaic pavement from The House of the Drinking Contest, c. AD 200–300, Stone Tesserae

FROM MARGINS TO MAINSTAYS HIGHLIGHTS FROM THE PHOTOGRAPHY COLLECTION

APRIL 24—SEPTEMBER 26, 2021

FASHION PHOTOGRAPHER Brian James, brian@brianjamesgallery.com

Bay is published eight times a year by Times Publishing Co. and delivered to Tampa Bay Times subscribers in select neighborhoods in Pinellas, Hillsborough and Pasco counties. Copyright 2021. Vol. 14, No. 3.

Richard Avedon, American, 1923–2004, Marian Anderson (Contralto, New York, June 30, 1955), 1955, Gelatin silver print, NEA photography purchase grant

THE TAMPA BAY TIMES

SKYWAY 20/21 A CONTEMPORARY COLLABORATION

MAY 22—AUGUST 22, 2021 Dolores Coe, Perimeter, 2019, Oil on canvas, Image courtesy of the artist

FROM HEATH THE HEDGEROW

DOULTON LAMBETH WARE AND THE BRITISH COUNTRYSIDE

JUNE 5—OCTOBER 17, 2021

Designed by Hannah B. Barlow, British, 1851–1916, Vase, 1882, Glazed stoneware, Extended loan from Eleanor Davidov in memory of Leonard Davidov

VISIT OUR RENOVATED GALLERIES AND REIMAGINED COLLECTION TODAY. FOR MORE INFORMATION, ADVANCE TICKETS AND SAFETY GUIDELINES, VISIT MFASTPETE.ORG.

CHAIRMAN AND CEO Paul C. Tash PRESIDENT Conan Gallaty EXECUTIVE EDITOR Mark Katches BAY EDITORIAL DIRECTOR Ellen E. Clarke VICE PRESIDENT OF SALES AND MARKETING Bruce Faulmann RETAIL SENIOR ADVERTISING MANAGER Mark Shurman National/Major Senior Advertising Manager Kelly Spamer Pinellas Advertising Manager Jennifer Bonin Automotive & Real Estate Advertising Manager Larry West North Suncoast Sales Manager Jessica Petroski MARKETING AND PRODUCTION COORDINATOR Janeen Andrews FULFILLMENT MANAGER Gerald Gifford IMAGING AND PRODUCTION Brian Baracani, Greg Kennicutt, Gary Zolg REGIONAL HOME DELIVERY MANAGERS Diann Bates, Rob Jennings

To view the magazine online, visit tampabay.com/bay. To advertise in Bay magazine, call 800-333-7505.

8 / bay

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Bayfront condos and villas available from $1.6MM Schedule your appointment today

Welcome to an oasis of sophistication TheResidencesTampa.com (813) 261-3867

The Ritz-Carlton Residences, Tampa are not owned, developed or sold by The Ritz-Carlton Hotel Company, L.L.C. Tampa Bay Oaks Condo, LLC uses The Ritz-Carlton marks under license from The Ritz-Carlton Hotel Company, L.L.C. ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATIONS OFTHE DEVELOPER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THIS BROCHURE AND THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. This Condominium is developed by TAMPA BAY OAKS CONDO, LLC ("Developer") and this offering is made only by the Developer’s Prospectus for the Condominium. This offering is not directed to any resident of a jurisdiction in which this offering is prohibited by law. Developer, pursuant to license or marketing agreements with each, has a right to use the trade names, marks, and logos of: The Related Group and of Marriott International, Inc., both of which are Licensors only and neither of which is the Developer. Consult the Prospectus for all terms, conditions, and unit specifications and to learn what is included with purchase. This condominium is not oceanfront; the sight line of the tower depicted is conceptual and situated with frontage along Bayshore Boulevard in Tampa. This ad is summary in nature generally depicting The Ritz-Carlton Residences, Tampa and Developer’s contemplated features and amenities, all of which is subject to change or modification by Developer. The Ritz-Carlton® is the registered trademark of Marriott International, Inc. 2021© Tampa Bay Oaks, Condo, LLC with all rights reserved. The Ritz-Carlton Residences, Tampa are not owned, developed or sold by The Ritz-Carlton Hotel Company, L.L.C. or its affiliates (“Ritz-Carlton”). Tampa Bay Oaks Condo, LLC uses The Ritz-Carlton marks under a license from Marriott International, Inc. which has not confirmed the accuracy of any of the statements or representations made herein.

12 / bay

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Open Openseating seating BY AMY BY AMY SCHERZER SCHERZER

14 / bay

Relax, and leave planning the perfect picnic to the experts. Life is no picnic in a pandemic. But party planners have taken celebrations en plein air. Artisan picnic experiences go far beyond flinging down a blanket and popping open a cooler of White Claw. We’re talking baskets brimming with gourmet fare, colorful centerpieces positioned against a bright blue sky and plush pillows propping up gleeful guests. The best part of hosting these wonderfully Instagrammable gatherings? All you do is show up and enjoy. The picnic elves shop, cook, decorate and then hide in the shade while you entertain beautifully and safely. They reappear to clean up. Meet a few of the creative picnic purveyors in Tampa Bay who turned lemons into lemonade.

ST. PETE PICNIC CO. Pinning picturesque picnics piqued Rachel Fry’s interest when she lost her Gulfport restaurant job at the beginning of the pandemic. “Pinterest inspired me to bring my own cozy and bohemian picnics to Tampa Bay,” Fry said. In August, she began buying blankets and pillows at HomeGoods and thrift stores. She found three pallets on Craigslist and took them home to sand and stain for tables. “I practiced by throwing picnics for friends and posting tons of pictures on social media,” Fry said. The response to her new endeavor, the St. Pete Picnic Co., took her by surprise. “I’m busy seven days a week,” she said. “Picnics are the perfect social distancing activity and I get to do this all year round in Florida.” St. Pete Picnic Co. serves two to eight guests in select waterfront spots in Madeira Beach and downtown St. Petersburg. Fry keeps the a la carte menu choices small and transportable: fruit, sandwiches, desserts. She works with a handful of vendors, including Brooklyn South for cheeses and Gather ‘Round & Graze for charcuterie boards. Clients are welcome to bring additional items. Prices range from $185 to $285, depending on the number of people. Fry provides ice buckets, plastic plates, utensils, games, books and such, and offers a variety of add-ons including hammocks, rose petals and a Polaroid camera. This summer, Fry plans to book evening picnics only, “sunset and candlelight,” until the weather cools down. “Proposals are my favorite. I love to watch the magic happen,” said Fry, 30 and single. “I love being part of that.” Madeira Beach, left, is a popular spot for St. Pete Picnic Co. experiences, as is North Straub Park in downtown St. Petersburg, above. Photos courtesy of the St. Pete Picnic Co.

Visit stpetepicnicco.com and follow @st.petepicnic.co on Instagram.

bay / 15

PICNIC BY THE BAY Since starting Picnic by the Bay in Sarasota in late summer 2020, Talia Ben-Avi has created, cooked and delivered picnics from Naples to Clearwater. “Bachelorette parties on Siesta Key and Longboat Key, birthday and anniversary picnics near the St. Pete Pier and one of my favorite spots: the tip of Davis Islands,” Ben-Avi recounted. The pandemic pushed Ben-Avi to go outdoors to combine her Le Cordon Bleu training and 2-star Michelin restaurant experience, both in Los Angeles. “I’ll work with just about any size party and I promise to try to work within any budget,” she said, declining to give a price range. “No maximum or minimum so far.” Ben-Avi makes suggestions for location, food and decor, from a little girl’s mermaid birthday picnic to a gourmet meal served with china, silverware and linens. “Every event is different,” she said. “We bring everything and they just show up to enjoy.” The niche she’d like to pursue might be personal chef dinners where she can really showcase her culinary chops. A menu might start with sashimi or tartare followed by grilled grouper, homemade pasta and roasted vegetables with a dessert finale. “A fancy dinner in a picnic vibe,” said Ben-Avi. Visit picnicbythebay.com and follow @picnicbythebay1 on Instagram.

16 / bay

Le Cordon Bleu graduate Talia Ben-Avi combines her culinary training and attention to detail with every Picnic by the Bay event she creates. Photo courtesy of Picnic by the Bay

Emergency room nurse Claudette Hollenback has always run side gigs, including wedding photographer and balloon decor designer, and now picnics.

PICNICS AND MORE When St. Joseph’s Hospital emergency room nurse Claudette Hollenback saw COVID-19 “face to face,” she launched Picnics and More as an escape from pandemic reality. “I just fell in love with the idea because safety is always my primary concern,” Hollenback said. The Riverview resident has always run side gigs: party planner, wedding photographer, balloon decor designer. “Ever since I can remember I’ve been making events memorable, for my family, my kids, my friends.”

Picnics and More created a whimsical Mad Hatter’s picnic at Demens Landing Park for these Alice in Wonderland aficionados. Photos courtesy of Picnics and More

She found the ideal partner in Belen Black Brening, who earned her degree in culinary arts and hospitality management. The women knew each other growing up in Caracas and reconnected when Brening and her husband made the decision not to return home after a visit to Tampa in 2017. “Life in Venezuela is very difficult and we came with just what was in our suitcases,” Brening said. Duties are divided as food and finesse. Brening brainstorms, prices and prepares menu options — usually finger foods, box lunches, charcuterie boards — for up to 12 guests. Hollenback suggests centerpieces, candles, tablecloths and other decor. Picnic packages start at $169 for two people and include setup and cleanup, dishes, utensils, table, seating and decorations.

A plein air repast of charcuterie and crudites, delectably presented by Picnics and More.

Find Picnics and More on Facebook and follow @picnicandmore on Instagram.

bay / 17

FO U ND IT: PICNIC BA SK E TS

BLANKET S TAT E M E N T S Bay stylist Tim Creagan and photographer Brian James made a party out of shooting picnic baskets for our Found It feature this month. They enlisted the help of models Tyson Rackard and Lauren Skeoch and unpacked their picnic baskets at a variety of locations in South Tampa.

PA R K P I C N I C : Picnic at Ascot Yorkshire Willow picnic basket with service for four, $170. Target. target.com. Reclaimed sari fabric throw, $140. Magnolia Inspiring Interiors, 303 S Magnolia Ave., Tampa. 813-2543337. magnoliainspiring interiors.com.

18 / bay

B OAT P I C N I C : Insulated picnic basket with service for four in navy, $79. Nordstrom. nordstrom.com. Cotton rug, $499. Magnolia Inspiring Interiors, 303 S Magnolia Ave., Tampa. 813-254-3337. magnoliainspiringinteriors.com.

WAT E R F R O N T P I C N I C : Custom curated vintage basket with fluted glasses, lobster motif serving platter and plates, from $200. Wisteria, 2718 S MacDill Ave., Tampa. 813-835-8630. wisteriaantiquestampafl.com. Pappelina rug, $109. Magnolia Inspiring Interiors, 303 S Magnolia Ave., Tampa. 813-254-3337. magnoliainspiringinteriors.com.

P I E R - S I D E P I C N I C : Wicker basket with glass plates, wine glasses, bottle storage for two and napkins and tablecloth, $120. Market at Left Bank, 1241 Dr. Martin Luther King Jr. St. N, St. Petersburg. 727-822-2106.

F R O N T-S T E P P I C N I C ( FA R L E F T ) : Straw tote, $85. Insulated wine bag, $26. Small snack bowl, $24. Set of olive trays, $74. Olive forks, $30. Wood cutting board, $95. Reclaimed sari fabric throw, $140. Magnolia Inspiring Interiors, 303 S Magnolia Ave., Tampa. 813-254-3337. magnoliainspiringinteriors.com.

TA B L E P I C N I C ( L E F T ) : Bee & Willow picnic basket with four place settings, $60. Bed Bath & Beyond. bedbathandbeyond. com. Mudcloth tablecloth, $399. Magnolia Inspiring Interiors, 303 S Magnolia Ave., Tampa. 813-254-3337. magnoliainspiringinteriors.com.

bay / 19

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Broker participation is welcomed and encouraged. Oral representations cannot be relied upon as correctly stating representations of the seller. For correct representations, make reference to the documents required by section 718.503, Florida statutes, to be M\YUPZOLK I` H ZLSSLY [V H I\`LY VY SLZZLL ;OL 9LZPKLUJLZ H[ ;OL ;HTWH ,+0;065 HYL UV[ V^ULK KL]LSVWLK VY ZVSK I` 4HYYPV[[ 0U[LYUH[PVUHS 0UJ VY P[Z HѝSPH[LZ ¸4HYYPV[[¹ >:; >H[LY :[YLL[ +L]LSVWTLU[ 33* \ZLZ [OL ,+0;065 THYRZ \UKLY H SPJLUZL MYVT 4HYYPV[[ ^OPJO OHZ UV[ JVUÄYTLK [OL HJJ\YHJ` VM HU` VM [OL Z[H[LTLU[Z VY YLWYLZLU[H[PVUZ THKL OLYLPU 4HUKH[VYPLZ +PZJSHPTLY! ;OL 4HYYPV[[ 0U[LYUH[PVUHS 3\_\Y` 9LZPKLUJLZ /V[LS 9LZLY]H[PVU :LY]PJL PZ UV[ VќLYLK H[ 4HYYPV[[ 0U[LYUH[PVUHS +LZ[PUH[PVU *S\I WYVWLY[PLZ

Melody Maria launched Wine on Wheels in late 2018. Photo by Amanda Graham of Alt Photography

BAR HOPPING 24 / bay

MELODY MARIA’S WINE ON WHEELS BRINGS THE PARTY. BY HELEN FREUND

he mermaid perched on top is hard to miss. A vintage Jantzen Diving Girl, she’s dressed in a bikini top and a light pink swim cap. Her finned mermaid tail — a sparkly blue and emerald green — shimmers in the right light and her arms are outstretched, as if preparing to take a deep dive off the 1962 Airstream trailer sitting below. Meet Winenona, the official mascot for Wine on Wheels, a mobile bar that’s been popping up at weddings, parties and events all over the Tampa Bay area. “For the most part, everyone wants her up there,” said owner Melody Maria, whose roaming cocktail business has blossomed during the pandemic. An increased interest from cautious clients looking to entertain outdoors in socially distant settings has led to a boom in mobile bar businesses like Maria’s. From small, intimate gatherings to large, 100-plus people events, Maria says she’s fielded requests for everything from backyard barbecues to boozy brunches and lavish garden engagement parties. The idea for a mobile bar came from a lifetime love of travel, Maria, 52, said. Originally from Minneapolis, she launched Wine on Wheels in late 2018 after relocating to St. Petersburg several years prior. Before the move, Maria worked in advertising, marketing, bartending and event planning. A business model where she got to take her talents on the road felt like a natural progression that fused all her career paths into one, Maria said. So when she came upon a listing for a 1962 Airstream trailer for sale in Fort Myers, she knew she couldn’t pass it up. Outfitted with mid-century modern decor inside, including a reclaimed bowling alley

Wine on Wheels mascot Winenona graces the 1962 Airstream trailer. Photo by Christina Barrett of Luxe Light Images

floor, the bar looks out through a 6-foot-wide window that’s decorated with lights, fresh flowers and drink garnishes. Since launching, the silver Airstream — and Winenona — have attracted their own kind of fanfare, Maria said. “Usually what I get from people is that they want to live in it,” she laughed. Because Florida state law forbids mobile businesses like Maria’s from selling alcohol directly to consumers, she operates it as a “dry bar for hire” service — meaning she can’t sell individual gin and tonics to anyone who walks up to her rig, but if someone hires her team to sell mimosas to 100 people at a private event and pays for it ahead of time, that’s perfectly fine. Through partnering with local liquor companies, like St. Petersburg Distillery, Maria says she often works in tandem on promotional events at markets and events like St. Pete’s ArtWalk. From a midday mimosa bar for a newly engaged couple to a 200-person wedding, each bar setup is uniquely tailored to what a client envisions for their personal event. A short interview and questionnaire form let Maria know the size, scale and general design desired, after which she comes up with a proposal.

Pricing varies, but prospective clients can expect that a party for 150 people with wine, beer and a few cocktails might fall somewhere in the $1,500 range, while larger events at bigger venues can run upwards of $2,200. What makes Wine on Wheels fitting for so many different occasions is that guests can tailor the theme and decor entirely to their own taste. Though Maria loves to be behind the bar, she says she happily hires outside bartending staff for clients who might be searching for a different look. Even Winenona, who has to be hoisted onto the trailer before each event, is an optional piece of flair. If she doesn’t jibe with the party’s aesthetic, she’ll stay behind. (Most people love having her along for the ride, though.) Maria says her favorite part of the job is getting out into the community and meeting new people. The Airstream trailer is its own conversation piece, and people love to stop and chat. “It’s an iconic piece of history,” she said. “Hearing the stories from people about growing up traveling in them — it brings back memories.” bay / 25

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Prices from $1.2 to over $3 million 2910 West Barcelona St. • Tampa, FL 33629 AlturaBayshore.com • 813.492.2420

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Owner Kevin Chadwick opened the newly renovated Floridian Social Club to Bay. The Roaring ’20s-inspired social club in downtown St. Petersburg was a fitting scene for fashion with its Art Deco decor, geometric flooring, speakeasy seating and colorful, velvet furnishings. Part cocktail lounge-part concert hall, the historic venue is as shimmering as some of our outfits and as luxurious as our looks for summer.

SHOW SHOW 36 / bay

LEFT: Zimmerman blue luminous halter gown, $1,600. Lele Sadoughi small lily drop earrings, $125. Nordstrom. nordstrom. com. International Concepts lace-up sandals, $89. Macy’s. macys.com.

FAR LEFT: Alice + Olivia Karena smock neck baby doll dress, $465. Kurt Geiger mini Kensington raffia shoulder bag, $145. Nordstrom. nordstrom.com. Tahana blue earrings, $28. Fab’rik. fabrikstyle.com. Z Stack Bracelets, $95. Jackie Z Style Co., St. Petersburg. jackiezstyle.com. Betsey Johnson Carra dress sandal, $99. Macy’s. macys.com.

TIME bay / 37

Bronx and Banco beaded dress, $1,050. Neiman Marcus. neimanmarcus.com. Adriana Pappas gold link chain necklace worn as a bracelet, $88. Taylor and Tessier Italian leather black 14-karat gold bracelet, $240. Taylor and Tessier pearl drop earrings, $150. Julie Cohn molten necklace, $440. Oxford Exchange, Tampa. oxfordexchange.com. Gianni Bini ankle-wrap block heel sandals, $98. Dillard’s. dillards.com.

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LEFT: Lela Rose floral print blazer, $1,490. Lela Rose floral print pants, $790. Neiman Marcus. neimanmarcus.com. Zara orange silk blouse, $40. zara.com. Vaubel 14-karat gold chain link bracelet, $1,700. Julie Cohn bronze flutter earrings, $695. Oxford Exchange, Tampa. oxfordexchange.com.

FAR LEFT: Emporio chiffon trench coat, $545. Naked Wardrobe longsleeve dress, $54. Draya Michele hoop earrings, $38. Nordstrom. nordstrom.com. Gianni Bini studded clear/nude pumps, $98. Dillard’s. dillards.com.

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A Topshop faux leather mini skirt ($38) and Topshop faux leather bustier bodysuit ($58) from Nordstrom, far right, get dressed up with an Alexander McQueen heart sleeve blazer ($5,570) from Neiman Marcus (neimanmarcus. com) and Natasha red beaded earrings ($59) from Dillard’s. Rounding out the looks are a Draya Michele Parler bracelet set ($49), Draya Michele gold Sway ring set ($50) and Draya Michele Carry On ring set ($50) from Nordstrom (nordstrom.com) and a Kendra Scott layered gold necklace ($78) and Anne Klein gold bracelet ($36) with Karl Lagerfeld Paris embellished peep-toe booties ($169) from Dillard’s. dillards.com.

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Ever New bow bodice jumpsuit, $89. Neiman Marcus. neimanmarcus. com. Chico’s embroidered trench coat, $75. Chico’s. chicos.com. Draya Michele Duran ring set, $46. Kendra Scott silver earrings, $68. Nordstrom. nordstrom.com. Calvin Klein Gayle pointytoe pumps, $99. Macy’s. macys.com.

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Odalys puff-sleeve polka-dot blouse, $45. Odalys gold-foil metallic pants, $90. Nory’s Design Boutique, Tampa. 813-249-2499. Tiny Treats quilted leather handbag, $68. Jackie Z Style Co., St. Petersburg. jackiezstyle.com. Julie Cohn hand-fabricated bronze earrings, $695. Oxford Exchange, Tampa. oxfordexchange.com. Fab’rik faux pearl gold bracelets, $22 each. Mannaz Designs pearl gold choker, $98. Fab’rik. fabrikstyle.com.

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CREATIVE TEAM PHOTOGRAPHY Brian James IG: @brianjamesgallery brianjamesgallery.com FASHION STYLING Tina Jackson, lead stylist Style Attic IG: @Tinajstyle tinajstyle.com Daisia Jackson, assistant HAIR & MAKEUP Monique McLaughlin IG: @moemakeup moemakeup.com MODEL Tyneisha Voncháe IMG/KLA

FROM THE COVER: Oscar de la Renta lemon puff-sleeve corset top, $2,390. Neiman Marcus. neimanmarcus.com. Akris Franca stud detail pants, $495. House of Want vegan leather cross-body handbag, $88. Draya Michele Carry On ring set, $50. Nordstrom. nordstrom.com. Betsey Johnson flower earrings, $58. Anne Klein gold bangle bracelet, $46. Dillard’s. dillards.com. (And for a pop of color — and extra comfort — our model is sporting her own Crocs.) 46 / bay

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Dunedin Fine Art Center • Food Arts BY COLETTE BANCROFT

Photo by Douglas R. Clifford

KITCHEN AIDS If practice makes perfect, most of us should be great chefs by the time the pandemic is behind us. But we here at Bay found ourselves getting a little bored in our kitchens and in need of motivation to keep cooking homemade meals. We opted to try a few of the local cooking classes that have resumed in recent months. We visited kitchens at Casa di Mazzaro in St. Petersburg, Sur La Table in Tampa’s Hyde Park and the Dunedin Fine Art Center. The chefs provided the inspiration we needed, along with some great tips and recipes to spice up our culinary skills.

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nce a friend and I signed up for a Food Arts class at the Dunedin Fine Art Center, I scanned the menu. Could we really make a four-course Italian steakhouse meal — and eat it — in two hours? If chef Renae Seiler is running the kitchen, the answer is yes. A longtime Tampa resident who has taught cooking classes at Sur La Table, Seiler is focused and engaging. During our class, she deftly oversaw nine students divided into four groups, always offering clear instructions at just the right moment. The arts center’s second-floor cooking classroom is spacious and well-equipped, with large stainless steel islands that combine a cooktop, a large countertop and shelves. There was plenty of room for groups of two or three to work at the same time. The menu for the evening: arugula salad with lemonParmesan dressing, gnocchi with basil pesto, strip steak with Chianti sauce and, for dessert, affogato. Most of the mise en place was waiting for us when we arrived, which certainly smoothed the way. Premeasured ingredients for each dish were placed on separate trays, and an array of tools was at the ready. The gnocchi, we discovered, was not going to pop out of a package. We were going to make it from scratch, from a couple of prebaked potatoes, flour and egg. The only sticking point — and I do mean sticking — was my wrestling match with the ricer. It looked like a giant garlic press, and somehow the more I squeezed it to rice the potato flesh, the more it stuck together in a gummy mess.

Chef Renae Seiler of Tampa leads the cooking class at the Dunedin Fine Art Center. Photos by Ivy Ceballo

Seiler saw me struggling (I was grateful my friend resisted the urge to make a video) and suggested tossing some flour into the ricer. It worked, of course. Soon we were rolling the gnocchi dough out “like a snake,” the chef said, and shaping the tiny dumplings. Chop chocolate and hazelnuts for the affogato, check. Toss fresh basil, garlic and pine nuts in the food processor and drizzle in olive oil for pesto, check. Make the lemony dressing for the arugula salad, check. Dry, season and sear the thick-cut strip steaks, then pop in the oven to finish, check. While the gnocchi boiled, the sauce ingredients for the steak went into the saute pan: butter, thinly sliced shallots, red wine, beef broth, balsamic vinegar and fresh thyme. And then it all came together. The gnocchi showed no sign of their difficult birth, the steak and its sauce were heavenly. The affogato was, thankfully, totally easy: Pour cold espresso over ice cream, add chopped nuts and chocolate. I’ve been cooking for more decades than I care to

count, but I learned a couple of great tips. And making the dinner was as much fun as eating it. Classes cost $65. tinyurl.com/dr4z5faw.

STRIP STEAK WITH CHIANTI SAUCE

A strip steak with Chianti sauce is served alongside gnochhi with basil pesto.

Preheat oven to 400 degrees. Heat a large nonstick skillet over medium-high heat. When pan is hot, carefully add steaks and sear about 2 minutes on each side. Transfer pan to oven and cook to desired doneness, 6 to 8 minutes for medium rare. Transfer steaks to a plate and tent loosely with foil.

2 (10-ounce) New York strip steaks, about 1 ¼ inch thick 2 tablespoons vegetable oil 2 tablespoons minced fresh thyme Sea salt and freshly ground black pepper 3 tablespoons unsalted butter, divided use 2 large shallots, sliced 1 tablespoon balsamic vinegar 1 cup Chianti wine ½ cup low-sodium beef or chicken broth 3 sprigs fresh thyme

Return skillet to stove over medium heat and add 2 tablespoons of butter. When butter melts and foaming subsides, add shallots and cook, stirring occasionally, for about 3 minutes. Stir in vinegar, wine and broth, using wooden spoon to scrape any browned bits from bottom of pan. Add thyme sprigs and increase heat to medium high. Once sauce boils, reduce heat to medium and simmer until sauce is reduced to about ½ cup, about 8 minutes. Remove pan from heat, remove thyme sprigs and whisk in remaining tablespoon butter. Taste and adjust seasoning with salt and pepper.

Remove steaks from refrigerator and pat dry with paper towel. Rub both sides of steak with oil, sprinkle with minced thyme and season with salt and pepper. Let stand at room temperature for 30 minutes.

To serve, place steak on cutting board and slice against the grain into ⅓-inch-thick slices. Divide steak among four warmed dinner plates, ladle sauce over steak and serve immediately. bay / 51

Sur La Table • Make & Take: Fresh & Flavorful Pasta

Chef Kelly Arnold leads a class at Sur La Table.

Kathy Zahn, left, and Kelli Bunton roll out their pasta during the class in Tampa. Photos by Douglas R. Clifford

BY KATHY SAUNDERS

burning. After a few minutes, the butter began to smell a bit nutty, turn a bit brown and develop little brown bits on the bottom of the pan. That’s the time to turn off the heat.

o two words have caused me more pause in the kitchen than brown butter. Also known as beurre noisette, brown butter is the versatile sauce that can finish a perfect fillet of fish or add delightful depth to chocolate chip cookies or brownies. It sounds easy: Cook unsalted butter over high heat until the water is removed from the milk solids and the color turns brown. In my kitchen, though, I have turned plenty of brown butter into burnt butter. That was until I took a recent cooking class at Sur La Table in Tampa’s Hyde Park Village. The class, Make & Take: Fresh & Flavorful Pasta, included making ravioli and herb-filled pappardelle pasta from scratch. But I was in it for the sauces. Chef Kelly Arnold led the class on a recent Monday afternoon, guiding me and six other participants through the steps of pasta making. While the pasta required some skill, making the brown butter required mostly patience. I started with a stick of unsalted butter and watched it closely as it started to melt and then foam and then bubble. Through it all, Chef Arnold demonstrated the need to swirl the pan to prevent

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For our recipe, three-cheese ravioli with brown butter sage sauce, we added fresh sage and a bit of sherry vinegar to the brown butter. I have since made the sauce for a traditional sole meuniere, adding just a squeeze of lemon before topping the fish. During the class, we made our own pasta, stuffing ravioli with a blend of three cheeses and placing fresh herbs inside two layers of pasta dough before rolling it through a pasta machine. After cooking the fresh pasta in boiling water for exactly two minutes, it was done. We topped the herb pasta with homemade carbonara sauce, which seemed to come together much easier because all of the ingredients were ready to go. That’s another tip I will remember the next time I make the sauce at home. I also need to pace myself while adding the grated cheese. At first, I put in too much, making the sauce a bit too thick. All the items we prepared in Chef Arnold’s class were packed in to-go containers to travel home. I cooked

the pasta that evening and added the step of warming the ravioli with the brown butter sage sauce in a skillet. I cooked thick-cut bacon on my stove and added the garlic before putting the cooked pasta in the pan and adding the egg and cream mixture for the carbonara. This time, I added a sprinkle of the grated cheese and used more to finish the dish before serving. Sur La Table offers in-person day and early evening classes, including dine-in programs, ranging from baking bread to making Korean barbecue. The Make & Take: Fresh & Flavorful Pasta class cost $79. Classes for children and teens are also available. surlatable.com.

PASTA DOUGH 12 ½ ounces (2 ¾ cups) unbleached all-purpose flour, plus more for dusting 1 teaspoon fine kosher salt 4 large eggs 1 tablespoon extra-virgin olive oil Semolina flour, for dusting pasta and surfaces To a large bowl, add flour and salt, whisking to combine. Make a “well” in the center of the flour mixture and add eggs and oil. Using a fork, whisk the

eggs and slowly blend in the flour mixture, stirring the flour in from the sides of the well and working outward. When the dough is thoroughly mixed, turn it out on a lightly floured work surface. Knead dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed, for about 5 minutes. Shape the dough into a ball, wrap in plastic wrap and flatten into a disc. Allow dough to rest for at least 20 minutes or up to an hour at room temperature. To roll out and cut dough: Secure a pasta machine to the edge of a long countertop or secure attachment to stand mixer. Using a bench scraper, cut the dough into three pieces. Keep extra dough covered in plastic wrap while working with one piece. Using the heel of your palm, press dough into a flat rectangular shape that will fit in your pasta machine. Using pasta machine on widest setting, roll dough through the machine, catching it with one hand as you roll with the other. Take the dough and fold it into thirds like a letter. Feed the dough through the machine on the widest setting with the open edge of the dough fed through first. Fold, turn and roll once more on the widest setting. Continue rolling the pasta through the machine without folding, adjusting the rollers to a smaller setting each time, until the desired thickness is reached. If the pasta sheet becomes too large to handle, use a bench scraper to cut it into more manageable lengths and continue rolling. Cut sheets to desired shapes and sizes, toss with semolina flour, cover with a clean kitchen towel and set aside. Fresh pasta can be cooked immediately or covered with plastic wrap and refrigerated for up to 24 hours before use.

HAND-CUT HERB PASTA Layer pasta sheets with tender spring herbs in between very thin sheets of pasta for a unique presentation. Try using a single herb or a mix. We recommend herbs like dill, basil, tarragon or chervil. 1 recipe Pasta Dough Semolina flour, for dusting pasta and surfaces ¼ cup tender spring herbs: dill, basil, tarragon, chervil, plus 1 tablespoon finely chopped ¼ cup water, for brushing To prepare pasta sheets: Using a pasta roller, and working with one portion at a time, roll fresh pasta dough into sheets, finishing on the thinnest machine setting. On a lightly floured work surface, place rolled pasta sheets. Cut sheets into smaller lengths, about 5 inches. Using a pastry brush, very lightly brush the

Laura Campbell-Antoine and Sarah Campbell of Wesley Chapel whipped up this pasta carbonara in the Make & Take: Fresh & Flavorful Pasta class at Sur La Table in Tampa's Hyde Park Village. pasta sheet with water. Working quickly so pasta does not dry out, distribute herbs evenly across half of pasta sheets, leaving space around each leaf and a 1-inch border around edges. Top herb-covered sheets with another sheet of pasta and press lightly to adhere. Adjust pasta machine rollers to second thinnest setting and gently roll layered pasta through machine. Add laminated pasta sheets to a baking sheet lightly dusted with semolina. Repeat with remaining dough. To cut pasta: Using a pasta roller with spaghetticutting attachment or similar size, roll pasta sheets through. Toss cut pasta with plenty of semolina to separate all strands so they do not stick together. Place cut pasta on baking sheet with extra semolina until ready to cook.

PASTA CARBONARA PASTA: 1 recipe Hand-Cut Herb Pasta rolled semithin, cut to spaghetti CARBONARA SAUCE: ¼ cup heavy whipping cream 1 ½ cups Parmigiano-Reggiano cheese, plus more for garnish 4 large eggs 3 tablespoons flat-leaf parsley, coarsely chopped Kosher salt and freshly ground black pepper

8 ounces smoked bacon, sliced crosswise into ¼-inchthick pieces 2 garlic cloves, minced To a small bowl, whisk together the cream, cheese, eggs and parsley. Season mixture generously with salt and pepper and set aside. To prepare carbonara: To a large skillet over medium heat, add bacon and cook until the fat has been rendered and bacon is golden brown and crispy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove skillet from heat and cook pasta. To cook pasta: To a large pot of water set over high heat, bring to a rolling boil. Generously season water with salt. Add pasta to boiling water and stir immediately to prevent it from sticking together. Cook pasta until al dente, 2 to 3 minutes. Using tongs or a spider, remove pasta from boiling water and add to skillet. Quickly toss to coat with bacon and garlic. Add egg mixture to skillet. Using tongs, quickly toss and evenly coat pasta with sauce. The residual heat from the pan will cook the eggs. (Working quickly will prevent eggs from scrambling.) If the sauce is too thick, thin with additional pasta water. Taste and adjust seasoning with salt and black pepper. Garnish with freshly grated Parmigiano-Reggiano.

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Casa di Mazzaro • Moroccan Tagine

Chef Craig Tinling holds ice cream sandwiches, which use phyllo. Photos by Douglas R. Clifford

BY SHARON KENNEDY WYNNE he best part of taking a cooking class with chef Craig Tinling at Mazzaro’s is he is generous with all the tips and tricks he’s learned over the years. That was helpful at a recent class on Moroccan tagine cooking in the expansive kitchen in the back of Casa di Mazzaro, the housewares and gift shop that sits next to the beloved Italian deli in St. Petersburg. Every class picks a different cuisine. You’ll find everything from German classics to the Greek Isles to a way to wow your guests with a Mezza Charcuterie board. I chose Moroccan since I love the food but had never made it. I’d also never used a tagine before. Pronounced “tay-jean,” the cone-shaped cooking pot is like an ancient slow cooker that uses the shape of the dome to return moisture to the base of the tagine to create a flavorful dish for even inexpensive cuts of meat. The main dish was chicken tagine, a traditional

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Chicken tagine is studded with golden raisins and dried apricots.

Moroccan dish of chicken pieces braised with spices, garlic, onion and dried fruits, with a kick of spicy harissa paste and fresh herbs. It was a festive-looking dish that was both company-worthy and easy enough to throw together on a weeknight. The chicken was accompanied by fat pearled couscous with saffron and ginger, and a beautiful carrot salad with harissa, feta and mint. Dessert was a homemade honey ice cream that was sandwiched between squares of phyllo dough that we had brushed with butter and sugar and topped with nuts before popping in the oven. The combination of a crunchy baklava-style crumble and the dreamy ice cream was fantastic. So what did I learn? Because the lid of the tagine traps steam, it cooks meats and vegetables to buttery tenderness. The cookers cost $60 to $120 and are lovely to look at, but you can mimic the braising in a Dutch oven or heavy covered skillet. But some of my favorite tips were his quick little time-

savers. Take cilantro, which I had just spent a good amount of time stripping leaves off for a Mexican dish a few nights before. Those stems have a lot of flavor, Chef Tinling said. So he had us take the bouquet of cilantro and roll it into a tight ball and then just chop it all up together. He also showed us a fast tip with garlic that I should have realized years ago. I usually smack the garlic clove hard with the side of my knife to loosen the paper skin. Instead of a hard whack, he had us lean on it, using a little weight on the knife to smoosh the garlic into a nice paste, just as the paper slips easily off. And for the carrot salad, instead of spending a lot of time making julienned carrot sticks, he just used a potato peeler to make long lovely strings. We also learned that couscous tastes better if slightly browned first in the pan. He said that’s also true of ravioli and orzo and other pastas, so good to know. But you have to be patient and let it sit for a few minutes before stirring. And I’ve always been intimidated by phyllo. It’s so delicate and papery I was sure my clumsy fingers

would rip it apart when trying to work with it. But using a sheet pan, we laid out one sheet of the phyllo and brushed it with melted butter (up and down, not sideto-side to keep it intact), then sprinkled it with sugar. We repeated that four times and then topped it with chopped nuts, baking them until golden. Chef Tinling then cut those sheets into square pieces and made the ice cream sandwich, which he topped with a little lemon zest. That crunchy, creamy combination could elevate any store-bought ice cream. Classes cost $69. casadimazzaro.com.

CHICKEN TAGINE WITH DRIED FRUITS SPICE RUB FOR THE CHICKEN: 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon cinnamon 1 pound boneless, skinless chicken thighs cut into ½-inch cubes TAGINE: 2 tablespoons olive oil, divided use 1 yellow onion thinly sliced 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons preserved lemon, rind only (or you can substitute lemon zest and fresh lemon juice) 1 tablespoon harissa paste, more or less to taste ¼ cup dried apricots ¼ cup golden raisins 1 ½ cups chicken broth ¼ cup chopped fresh cilantro 2 tablespoons chopped flat-leaf parsley Sea salt and freshly ground pepper Combine spices and chicken and set aside To a tagine or Dutch oven set over medium-high heat, add 1 tablespoon of oil. When oil is shimmering, add onions. Reduce heat to medium and cook until tender, about 8 minutes. Transfer onions to a small bowl. Return tagine or Dutch oven to medium-high heat and add remaining oil and chicken, cooking until lightly browned, about 3 or 4 minutes. Add the garlic and ginger and cook for 1 minute until fragrant. Next, add onions, lemon, harissa, apricots, raisins and chicken broth. Bring to a boil and reduce heat to a simmer.

Cover and cook until the chicken is very tender, about 25 minutes. Just before serving, add the cilantro and parsley and simmer for about 3 minutes to reduce the juices and meld the flavors. Taste and adjust seasonings with salt and pepper.

COUSCOUS WITH SAFFRON AND GINGER 1 tablespoon olive oil 1 ½ cups pearled couscous 1 large shallot, minced Sea salt and freshly ground pepper ⅛ teaspoon saffron, crushed 1 ½ cups chicken broth ½ cup water 2 tablespoons minced ginger 1 tablespoon unsalted butter 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped fresh mint 1 lemon, halved In a medium saucepan with a lid set over high heat, add oil. When oil is shimmering, add couscous and toast for several minutes until lightly browned, letting it sit for a few minutes between stirs. Add shallot and cook until soft and translucent, about 2 minutes. Sprinkle with salt and pepper. Add saffron, chicken broth and water. Cover couscous and bring to a boil, then reduce heat to simmer, stirring occasionally for 8 minutes. When couscous is cooked through and the liquid is absorbed, remove the lid and add ginger, butter and herbs. Increase heat to medium and saute until flavors meld and ginger softens, about 2 minutes. Taste and adjust seasoning with salt, pepper and a couple of squeezes of lemon juice.

CARROT SALAD WITH HARISSA, FETA AND MINT ¼ cup extra-virgin olive oil 3 garlic cloves minced 1 teaspoon ground cumin ½ teaspoon ground caraway seeds 1 teaspoon harissa, or more to taste ¼ teaspoon cinnamon 1 teaspoon paprika 1 tablespoon honey

Students made a carrot salad with harissa, feta and mint.

Couscous with saffron and ginger was also on the menu.

¼ cup fresh lemon juice Sea salt and freshly ground pepper 1 pound (4 cups) of julienned or strings of carrot strips ¼ cup finely chopped cilantro ¼ cup chopped flat-leaf parsley ½ cup chopped fresh mint 4 ounces feta, crumbled To a small skillet over medium heat, add oil. When oil is shimmering, add garlic, cumin, caraway seeds and harissa. Cook until fragrant, about 1 minute. Remove from heat and add cinnamon, paprika, honey and lemon juice, seasoning generously with salt and pepper. In a large bowl, combine carrots, herbs and feta. Pour dressing over top and toss. (The flavors will enhance as it marinates, so this is a good salad to make ahead of time.) bay / 55

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FACE S: ABILITIE S CEO FR ANK DE LU CIA

A FEW PARTING WORDS BY KATHY SAUNDERS

fter 38 years of organizing fundraisers that brought in more than $25 million to help individuals with disabilities, Frank De Lucia is hanging up his corkscrew. He has retired as the CEO and president of Abilities Foundation. Around Tampa Bay, he is mostly known as the man who brought thousands of people together at hundreds of events to taste wine, eat amazing food and build the coffers of the nonprofit’s many programs. There were many years the annual Abilities wine tasting filled the outfield at Tropicana Field and was one of the events of the season. Chefs from the top Tampa Bay restaurants showcased their food alongside some of the world’s best wines. Even during the pandemic, De Lucia, 72, managed to keep volunteers and supporters involved. He is looking forward to spending more time with his wife, Maryellen, his children, Lauren and Andrew, and grandchildren, but hopes to be attending some in-person events in the near future. We asked him to share some reflections from his career and advice for charity organizations. What is your background? I grew up in Hamden, Connecticut, and went to college at Southern Connecticut State University. I got a master’s degree in special education and spent six years in the U.S. Army Reserves as a physical therapy specialist working with children who had developmental and physical disabilities. That included training at a lot of military installations along the East Coast, including Walter Reed Army Medical Center. It all tied into working with disabilities. In the mid-1970s, I was hired as a state vocation specialist at a Jack Eckerd-sponsored work program at Abilities.

Frank De Lucia, his wife, Maryellen, and Riley pose for a photograph. Photos courtesy of Frank De Lucia

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How did you end up being a fundraiser? One day, Abilities president Bill Sandonato summoned me to his office. I assumed I was in trouble. Instead, he offered me his old job — director of fundraising and community relations, of which I knew nothing. None of my contemporaries ever woke one morning and

decided to become a fundraiser. Most people would rather have a root canal than ask for money. Like me, many were nudged or fell into fundraising. You organized hundreds of wine-themed events including dinners and large-scale tastings. How did that idea get started? I grew up around wine. My grandfather grew grapes and I would get in trouble as a kid for hitting baseballs into the crops. We always had wine on the table at dinner. When I was trying to come up with an annual fundraising event, Sonoma County Vintners offered to provide their own wines and auction items. All I had to do was provide the venue and the people. A board member offered a field at the ICOT Center off Ulmerton Road so we put up a massive tent and the first event sold out at 600 patrons. The only problem was the field was loaded with red ants. The guests were all dressed up and the women’s high heels were sinking into the ground. But, it still turned out to be a success. What kind of programs benefited from the funds raised at the wine tastings and other events? In 2002, Abilities affiliated with ServiceSource — a national rehabilitation resource and a nonprofit that helps people with developmental disabilities obtain employment. One of their primary services is a program that helps individuals with severe disabilities perform government contract work. We were interested in the ways they used to get people in goodpaying jobs. Then when veterans started to return from combat duty in recent conflicts they were finding difficulty transitioning to civilian jobs. We thought not only was it our civic duty but it was the right thing to do for the veterans who sacrificed so much on our behalf to help them make the transition. We started what we called Warrior Bridge. We also started a veterans mall and provided household goods and other items veterans, particularly homeless veterans, needed to get settled in apartments. How did the pandemic impact your fundraising? We were planning a bourbon festival at the James Museum of Western & Wildlife Art

Lauren, Frank, Maryellen and Andrew De Lucia.

when the shutdowns began so we couldn’t have in-person events. Most of those who had already donated sponsorships told us to keep the money and use it wherever we needed it. We also got some COVID relief aid. In the end, there was no dropoff in our funding. And, we pivoted our programs. Instead of allowing veterans to walk and shop in the mall, we packed up shopping carts and parked them in a line outdoors so the veterans could come and unload them and bring back the empty carts for us to refill. We have some very creative people. They came up with a plan to pay some of our program participants to create patrioticthemed greeting cards for those who were isolated. We had donations to pay for the cards and printing, and volunteers to write messages and deliver the cards to veterans who were alone during the pandemic. What is your advice for other organizations facing challenges of the pandemic and going forward? At least you are on the other side of this. I’m always optimistic, and it’s a good thing to be in this position as opposed to a year ago. We’ve made some serious gains. One thing in your favor is that people are thirsty for activity, for getting involved. I hear this all the time. There is that pent-up desire to get out so

that’s in your favor. How did you get such substantial community backing for your events? I had great support. Our partners became friends. You have to remain passionate, or people will see right through you. I even teach our board members and trustees to be able to say what we do in 10 seconds. Become a storyteller, I tell them, because people can follow stories. You can’t lose sight of the mission. People will do things that will help the mission and events are a way to call attention to that. It’s your job to educate them and articulate why their support is so important to you. I want supporters to get more out of the events than we do. If you can show them we brought them customers, we promoted their brand and we went out of our way to make this work, they will see the value in it. Really it’s so hard to get somebody on board to begin with so you don’t want to lose them. Get them involved and make that shift to the mission. I was not in the fundraising business, I was in the relationship business. After tasting so many wines, do you have a favorite? An Italian red wine called Amarone is one of my favorites.

bay / 59

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SOCIAL

Arians Family Foundation golfers join Tampa Bay Buccaneers players Chris Godwin and Mike Evans, center, at the annual Arians Family Foundation Celebrity Golf Classic on April 19 at Innisbrook in Palm Harbor.

Arians Family Foundation Celebrity Golf Classic

Tom Brady, Jake, Shelby and Bruce Arians, Rob Gronkowski, Chase Rice, Kristi Arians-Freeman, Christine Arians and Brylee Rottinger.

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Hard to beat Tom Brady, Rob Gronkowski, Mike Evans, Chris Godwin, Jason Pierre Paul and a whole bunch of Super Bowl champs tossing random stuff — autographed jerseys, luxury box tickets — onto the pile of auction packages at the Arians Family Foundation Celebrity Golf Classic. The Bucs scored big time for coach Bruce and Chris Arians at the kickoff dinner at Innisbrook in Palm Harbor. Matt Rogers, announcer for the Tennessee Titans and American Idol finalist, never fumbled as auctioneer. Country singer Chase Rice, once a University of North Carolina linebacker with NFL aspirations, rocked his hits, and the tourney raised $750,000 for CASA (Court Appointed Special Advocates) and the Guardian ad Litem Foundation of Greater Tampa. Photos courtesy of the Arians Family Foundation

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SOCIAL

Habitat for Humanity of Pinellas and West Pasco Havana Nights

Sarah Marville raises her bid paddle at Havana Nights.

Paella, mojitos, cigars — for some friends of Habitat for Humanity of Pinellas and West Pasco, the annual Havana Nights was the first rendezvous with humanity in over a year. The sound of Latin rhythms and the smell of tropical treats filled the air at the rooftop party at the Vinoy Renaissance St. Petersburg Resort & Golf Club, where grateful new homeowners Michelle Baur and Allison Feeley-Roache spoke about being among some 600 families who live in new or renovated houses sold with zero-interest loans at zero profit. Honorees Dan and Carolyn Stowers certainly earned the Silver Nail Legacy Award for 30-plus years of donating their engineering and design services, locally and globally. Of course, there’s a floor plan named “Carolyn.” Robbie Robins’ $5,000 raffle ticket won him 12 gift certificates for a “Year of Date Nights.” Steve and Nancy Westphal hammered home a challenge to match their $50,000 donation. Nailed it: Board chairman Alfredo Anthony announced four affordable homes can be built with the $375,000 raised. Photo courtesy of B. Lively Images

American Heart Association Tampa Bay Heart Ball How do you keep a virtual audience pumped for a “live” auction? Ask the Tampa Bay Heart Ball committee, which got hearts thumping when Chuck and Becky Sykes bid $40,000 for a 2021 BMW coupe. Bids for Super Bowl 56 tickets with airfare to Los Angeles soared to $28,000 from Danny and Brittany Persaud. Tickets to the Indy 500 and a private jet ride to get there sold for $11,500 from Ed Buckley. American Heart Association campaign chairperson Ron Christaldi cheered them on during dinner at Mise en Place, watching the livestream with 2022 Heart Ball co-chairpersons Mike and Melanie Griffin; incoming Go Red for Women chairperson Ann Duncan; Sandy and Jim Murman; and other heartfelt donors who helped raise $1 million for cardiovascular research and education. Grammy-winning country band Lady A closed out the evening program. Photo courtesy of the American Heart Association

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American Heart Association supporters enjoy the livestreamed Heart Ball.

Custom Build Your Dream Home!

SOCIAL CALENDAR Sept. 11: Heroes Ball. Benefits St. Joseph’s Hospitals Foundation. Titus O’Neill is honoree. 6:30 p.m. J.W. Marriott, Tampa. sjhfoundation.org.

We specialize in custom homes tailored to your speciﬁc needs and desires.

July 16: Tropical Gala. Benefits Keep Tampa Bay Beautiful. 7 p.m. TPepin Hospitality Centre, Tampa. $150. keeptampabaybeautiful.org/event/ tropical-nights.

Sept. 25: CITY: Fashion + Art + Culture, featuring designer Bibhu Mohapatra. 8 p.m. Virtual $50, in-person admission $125 and up. Tampa Museum of Art. tampamuseum.org.

Call me today to learn how we can make your Dream Home a reality.

July 31: Showdown — Breaking Barriers, the 6th Annual Masquerade Ball presented by Balance Tampa Bay and EPIC. Tampa River Center, 402 W Laurel St. 7 p.m. VIP, 8 p.m. general. $80 and up. myepic.org/masquerade.

Sept. 25: FARA Energy Ball. Benefits Friedreich’s Ataxia Research Alliance and the USF Ataxia Research Center. 5:30 p.m. Tampa Marriott Waterside. $375 and up. 813-600-8179. curefa. org/energyball.

Aug. 28: Pride & Passion, Neon Jungle. Benefits the Tampa Museum of Art. $90 members, $100 nonmembers, $125 at the door. Must be 21 or older. tampamuseum.org.

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June 19: Eighth annual Around the World With St. Jude Children’s Research Hospital. 5:30 p.m. Armature Works, Tampa. $200 and up. stjude.org.

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Debbie Trujillo and Amy and Kurt Hull.

Tony March and Charlene Bleakley.

LAMPLighters Lights, Festival, Hope

Marianne Bondanza, Ivy Peterson and Kimber Williams.

No way the LAMPLighters were going to cancel Lights, Festival, Hope this year. Not on president Charlene Bleakley’s watch. After a year of stressful separation, the LAMPS, who “light the way” for homeless families and at-risk children, were eager to get together. When a North Tampa law firm offered its patio and parking lot, chairperson Kimber Williams and co-chairpersons Ivy Peterson and Marianne Bondanza lined up food trucks and booked LAMPlighter Elena Wagner to sing and emcee. They invited Pay It Backward Foundation CEO Tony March to speak about his entrepreneurial path to overcoming poverty, racism and depression. The inspired crowd collected nearly $200,000 for Metropolitan Ministries and the Friends of Joshua House Foundation. Photos by Amy Hull, courtesy of LAMPLighters

Florida Holocaust Museum To Life, the Year of Hope

Betty Grebenschikoff.

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Hope for empathy and equity, hope for education and inclusion, hope for post-pandemic peace and health. The To Life gala co-chairpersons Ruth Ross and Michelle Rook had endless reasons for choosing the Year of Hope to theme the Florida Holocaust Museum virtual benefit, viewed on 385 screens in 18 states. Holocaust scholar, author and filmmaker Rabbi Michael Berenbaum received the Loebenberg Humanitarian 2021 Award. Childhood best friends Betty Grebenschikoff of St. Petersburg and Anne Maria (now Ana Maria) Wahrenberg of Santiago, Chile, appeared via video, reunited 82 years after fleeing Nazi Germany. Board chairperson Michael Igel presented members Leah Davis and Charlene Wygodski the 2021 Legacy Award on behalf of Generations After, a national group of descendants of Holocaust survivors. The digital gala raised more than $500,000, critical funds after eight months of pandemic closure and cutbacks. Photo courtesy of the Florida Holocaust Museum

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