We are coming up on an exciting and well known annual tradition in Tampa: Gasparilla! Datz has already jumped into the action with a few incredible menu items (see below). For those of you who don’t know the history behind the ghastly tradition that makes us all dress like pirates and holler "ARGH!" here it is:

Jose Gaspar, self-proclaimed “Gasparilla”, was a lieutenant in the Royal Spanish Navy until 1783 when he created a mutiny, seized command of a ship and sailed to Florida. As a pirate, Gasparilla was the last of the buccaneers, and terrorized the coastal waters off West Florida during the early 19^th century. In fact, excerpts from his diary boast the capture and burning of 36 ships! The ships' crews could either join him or walk the plank… ARGH! Gaparilla ravaged the waters off Florida until December 1821. The crew then decided to divvy up their fortunes and retire as pirates, when they caught a glimpse of what they determined would be their final conquest – a merchant ship sailing to Orleans. But, alas, it was a U.S. Navy warship in disguise!

Here is how the story is told, “just as the commanding officer of the U.S.S. Enterprise was boarding the defeated ship, Gasparilla seized a heavy chain, wrapped it around his waist and neck and leaped into the water, brandishing his sword in a final gesture of defiance as he sank into the sea.”

This was the basis for the festival that started in 1904. It was dreamt up by Miss Louise Frances Dodge, the society editor of the Tampa Tribune and during a series of secret meetings, the Ye Mystic Krewe of Gasparilla planned the first mock invasion!

Come help us celebrate this unique and fun Tampa tradition with one of three Gasparilla inspired items:

Gasparilla Milk Punch

How do Tampa's Krewes get ready for the invasion? With Milk Punch of course! This favorite tippler is best made a day ahead for full effect.

1 C Buffalo Trace Bourbon 
1 C 360 Vanilla Vodka 
1/2 C brandy 
Whole Milk 
Fresh Nutmeg 

DIRECTIONS: Combine sugar, bourbon, brandy and vodka in a gallon container with a lid. Shake until the sugar is dissolved. Add the nutmeg, shake again. Add the milk, two cups at a time, until the jug is full, shaking well after each addition. Chill overnight, then shake and serve.

 Pirate's Plundering Pancakes

This towering four-tiered stack of buttermilk pancakes drenched in a coconut-rum sauce will tempt the tastebuds of any marauder – seaborne or otherwise. In fact, the only flag you'll be waving after this will be a white one! (This menu item is available during weekend brunch only.)

Cheers to Tampa History! Tell us what your favorite Gasparilla tradition is!

Day 12 of our Christmas Giveaways Contest and we want to know,

do you have a unique Christmas Eve or Hanukkah tradition?

Tell us about it in a comment on this blog!

The winner will recieve a complimentary meal card!

Have a great Christmas Eve! 

Although the Glenrothes distillery was founded in 1879, up until the early 1990s this characteristically silky, soft, and floral single malt was used only for some of Scotland’s finest blended whiskies, most notably Cutty Sark. But with America’s discovery of single malts, Glenrothes began bottling special vintage editions. One of the very first to make it to U.S. shores was the Glenrothes 1979, which was bottled in 1996. Then came the 1985, which was released in 1997. Interestingly, a second reserve of Glenrothes 1985 was reintroduced in 2008, and sold out within one year. The 86-proof 1994 Single Malt, a 12-year-old expression and one of the last created by recently retired Malt Master John Ramsay, didn’t make it to America until the first quarter of 2010.

That was one year after Ramsay retired from The Glenrothes, but not before leaving behind yet another legacy – a limited edition bottle not only bearing his name, but also his blending genius. Only 1,400, hand-numbered, 70cl, non-vintage Legacy bottles were released worldwide – and Datz has one.

What makes is so special to deem a $100-an-ounce price tag? You be the judge. In Ramsay’s own words:

“I called for samples from forty-nine different hand-picked casks and then from this total narrowed the selection to fourteen Hogsheads and six Butts. This volume was still way in excess of what we required but I felt it necessary to go with this wide variety in order to get the correct balance and complexity of flavors.

The casks were all made from American Oak (Quercus Alba): all second-fill sherry casks. They were a mix from the following vintage years: 1973, 1978, 1979, 1982, 1985, 1986 and 1987.

The natural color was dark and golden and the initial married strength 52.6% alcohol by volume. My intention was to take the alcohol strength down prior to bottling as I wanted to deliver a whisky that can be consumed with no additional water to the glass and no alcohol burn. To achieve this I selected some recently emptied American oak sherry casks and vatted the married whisky back into them. Unusually I did this without the addition of water.

The next stage was then to select only two of these ‘racked’ casks: those showing the greatest enhancement and slowly add water over several weeks until the strength reduction and colour clarity measures we were looking for had been met.
The result has been to deliver a whisky, without chill filtering, at a strength of 46.7% abv that still leaves the whisky bright and vibrant to the eye.

Now bottled there are just 1400 bottles of this product each numbered and sold with a booklet that I have signed myself. To honor this product, we have produced a special bottle: still in keeping with the Sample Room bottle shape that has been used since 1994, but with the addition of my signature, etched in the glass. The oak frame has a Glenrothes shaped window.”

John’s tasting notes read:
Appearance: Medium golden, clear and bright
Bouquet: Rich, spicy, blood orange and vanilla
Palate: Rich, full flavor, balanced oak and fruit, mango
Finish: Long, mature and tactile, unmistakably American oak

Would you drink a whisky called “Sheep Dip?” How about one called “Pig’s Nose?”

They may sound like the sort of prank gifts you’d stuff into stocking for Christmas or Father’s Day, but in fact they are serious brands currently receiving a new lease of life in the hands of Alex Nicol’s Spencerfield Spirit Company.

Sheep Dip has a good tasting rating – the name comes from the traditional nickname Scottish farmers give to homemade whisky. Pig’s Nose comes from the farming expression “soft as a pig’s nose” and has a mellow quality that comes together in a “muddy way.” These revived product names are being very proactive in using digital and social media to get the word out, appearing on various blogs and even Flickr. They also have a Facebook group called Sheep Dip Fold.

Sheep Dip used to be a best selling whiskey at Harrod’s and its relegation to obscurity probably has more to do with the vagaries of global whisky marketing than anything else. Datz may not be Harrod’s just yet, but you can certainly sample the iconic Animal Farm seven days a week at the bar, or grab a bottle or two to share with fellow friends sharing a trough. The point here is that when it comes to reviving a brand name there is more than one way to skin a cat, or dip a sheep.

About Sheep Dip
This golden-colored, vatted malt is a blend of 16 single malt whiskys aged between 8 and 21 years, its name arising from British farmers’ slang for whisky: sheep dip (so called to avoid paying taxes on home-distilled spirits). The nose is heavy on the malt, a rich and starchy tone that promises a really meaty spirit. The palate, however, is quite a bit more subdued. Citrus hinted at in the nose is stronger here, overpowering the malt a bit. It’s very pleasant and easy to drink, but not overly complex. Certainly something to break out at the end of a long day in the fields rather than to cap off a gourmet feast. 80 proof.

About Pig’s Nose
An even better name, drawn from a farming expression “soft as a pig’s nose.” No idea what that originally referred to, but Pig’s Nose the whisky is not nearly as soft as Sheep Dip. More bronze in color, this is a traditional blended Scotch mixing single malt and grain whisky together, then aged five years. It’s young and rough around the edges, not at all like Sheep Dip, with big peat fire, a nutty lace running through the body, and heavy with alcohol despite being, like its brother, just 80 proof. Unlike Sheep Dip, Pig’s Nose is complicated, but it comes together in a muddy way. Again, I could drink it all night, but better options abound.

The year is 7,000 B.C.  Humans are settling down, raising crops — and apparently getting a little tipsy in the Neolithic Era. That wouldn’t be strange seeing as though barley beer and grape wine were first beginning to be made in the Middle East. But this isn’t the Middle East. This is Neolithic China, and they were brewing something different:

“We don’t have just a wine or a beer or a mead, but we have like a combination of all three,” says Molecular Archeologist Dr. Patrick McGovern of the University of Pennsylvania Museum of Archaeology and Anthropology – the man who went digging for pottery in Henan Province, Northern China and found this instead.

The preserved pottery jars that McGovern unearthed revealed a mixed fermented beverage of rice, honey and fruit. Using some fancy science that you can read about here and here, he was able to extract the recipe from that pottery and Dogfish Head Brewery, in keeping with their extreme posture on beer, actually brewed it!

True to the historic evidence, Dogfish brewers used brown rice syrup, Orange Blossom honey, Muscat grapes, barley malt, hawthorn berries, and Chrysanthemum flowers to recreate this true to life taste of history. And now you can travel back in time nine millennia to join Datz for the tapping of this rare and limited beer, Tuesday, August 23 at 7pm. While Chateau Jiahu may not be cheap, it’s a lot easier to find than that time machine to Neolithic China, so trust us when we say: it will go quick.

Bust out your elastic-waist pants and bring your and appetite to Datz for  Tampa Bay’s Restaurant Week 2011.

This two-week promotion, which runs from Friday, August 19 to Friday, September 2, provides those of us foodies with an opportunity to savor an array of specially priced three-course meals (we’re offering 5!) from some of the Bay area’s finest eateries. Prices vary by restaurant ($25, $35 or $45) and exclude beverages, tax and gratuity.

Although the menu you at Datz is so diverse you could eat here for at least a week, you may want to check out some other local favorites.

Read more about Restaurant Week, here and here.

Military families have always paid a steep price. One in 75 American troops who have gone to war has never returned. 4,735* souls have perished in the struggle for peace and security in the war in Iraq (according to the Washington Post). Those heroes leave behind more than a legacy of honor and courage. In many instances, children are left without moms and dads, some never even getting to know their fallen parents. That’s why ONEHOPE donates 50% of the profits garnered from the sale of every bottle of ONEHOPE Zinfandel towards Troops and their families.

There are plenty of “cause brands” on the shelves that support a variety of charities, but given Datz’s strategic location and genuine partnership, love and support for the men and women at MacDill Air Force Base, One Hope Zinfandel really touch a nerve. So much so, that beginning in August 2011, One Hope will be the only zinfandel that Datz features on its wine list.

Created in partnership with Rob Mondavi Jr., ONEHOPE California Zinfandel starts with the foundation of an all-American grape, and is then custom blended with Syrah from select vineyards throughout Napa, Sonoma and the Central Coast of California. ONEHOPE Zinfandel is a rich red color with loads of juicy dark fruit flavors including plum and black cherry, with hints of pepper and a spicy finish. This delicious wine is versatile and pairs well with dishes such as pizza, barbeque ribs and lamb.

ONEHOPE donates 50% of profits generated from the sale of every bottle of its Zinfandel to Snowball Express, an organization that supports families and children of fallen soldiers. Since September 11, 2001 more than 8,000 children have lost a U.S. service-member parent as a result of ongoing conflicts in Iraq and Afghanistan. Snowball Express brings families together to provide hope for the future during the difficult loss of a loved one. 50% of profits from ONEHOPE California Zinfandel sales are donated to charities who support Our Troops.

Stone. Just that one word alone lets you know you are in for some of the best beer on the planet. From a company that doesn’t really care what you think, and only wants to make amazing beer, Stone Brewing Company will be taking over the Datz tap list this Thursday evening with five of the most aggressive, most assertive, high quality beers that have ever crossed your palate. In Stone’s own words “You’re not worthy…” but Datz thinks you are.

Which is why we’ll be pouring Stone’s Ruination, Sublimely Self Righteous, Oaked Arrogant Bastard, and Lukcy 13 Basartd. A truly impressive lineup. But there’s more… for the first time, Datz will be offering what is arguably the best session beer on the planet – Stone’s very own Levitation Ale. This deep amber ale has a rich malt backbone, robust hop character, and a sensational citrus aroma, courtesy of prodigious dry-hopping. The result is an enormously flavorful and complex beer that weighs in at only 4.4% ABV. Yes… Stone has developed a beer that still confounds the beer world. Utilizing Columbus, Simcoe, and Crystal hops in the kettle, and an aggressive Amarillo dry-hop, Levitation has a Double IPA hops character with a Pale Ale session-ability.

Datz is so impressed with Levitation, and thinks you will be too, we want you to keep the pint glass when you order one. Stone’s gargoyle-adorned pint glasses are one of the favorites in the beer community, so you’re limited to only one; however you are certainly not limited to only one of these remarkable beers. We don’t even want to get started on the sheer AWESOMENESS of Sublimely Self Righteous, Oaked Arrogant Bastard, Ruination and Lukcy 13.

On second thought…  we may not be worthy. - Danny Reid, Craft Beer Manager

Don’t miss Stone Night at Datz.  Thursday, July 21st at 6:30pm.

There are few foods as compelling as a piece of meat or fish charred over open flames. The skin contracts and crisps, turning crackling and brown, the juices drip and run; the flesh becomes sweet and intense. Strong, robust, heavy, flavors that, along with the heat and smoke from the grill, give food an unmistakeable sense of high summer. In the latest edition of the duPont Registry, Heather Stalker sat down with three local chefs—Tom Pritchard of Salt Rock Grill, Gary Moran of Datz Tampa and Mark Heimann of Marchand’s Bar & Grill at The Vinoy—share their savvy summer secrets. You can find that story here.

As an added bonus, however, Chef Gary shares this recipe for Datz’s Smoked Bacon Burger.

Smoked Bacon Burger with smoked tomato mayonnaise and jalapeno relish
(makes 10 burgers)
4 lbs ground lean chuck
1 lb  nueske’s applewood smoked slab bacon, pulsed in food processor to coarse grind
2 T garlic powder
2 T onion powder
2 TWorcestershire
White Cheddar Cheese
Smoked Tomato Mayo, recipe follows
Jalapeno Relish, recipe follows

Mix together garlic powder, onion powder and worcestershire and fold into the combined ground chuck and ground bacon. Form into 8-ounce patties and place into the freezer for one hour, to set.

While the patties rest, prepare your favorite smoker and bring to 130-140 degrees. You will want to smoke the burger low and slow under the 140 degrees mark until the internal temperature is 110 degrees. This will give you a smoked rare burger which you can either pan fry or grill to desired temperature. Serve with smoked tomato mayonnaise, jalapeno relish and white cheddar cheese.

Smoked tomato mayonnaise
This smoked tomato mayo is good on virtually any sandwich, although we’re partial to grilled summer vegetables on toasted country bread with fresh mozzarella, basil and smoked tomato mayo. It also makes a great dipping sauce for grilled artichokes.
1 lb summer tomatoes, peeled and deseeded
1/2 C mayonnaise
1 T sherry vinegar
Sea Salt and Black Pepper to taste

While the smoker is going, add the peeled tomatoes and smoke for 30 minutes. Remove from the smoker and combine the tomato with the remaining ingredients in a food processor. Puree until smooth. Taste and adjust the seasoning as necessary. Be sure to while you have the smoker going throw in a few peeled tomatoes. combine with a good quality mayo. Throw into food processor and season with salt, pepper and sherry vinegar. Taste and adjust seasoning as desired.

Jalapeno Relish
10 jalapeños

Toss the jalapeños in olive oil and place on a hot grill (or under the broiler)  and char till black on all sides. Put in a paper bag until cool, then peel the skins under running water*. Remove stems and chop, seeds and all.

*Note: Peeling the skins under running water does dilute the flavor a little bit, but with so much heat in the jalapeno, we’ve found that it works best in this application.