Check out this fun blog by our friend Chef Judi Gallagher (www.judigallagher.com) in Sarasota Patch:
She takes us on a mouthwatering tour through some amazing pork and bacon dishes, including our very own bacon flite! Other highlights? Bacon wrapped hot dogs, crispy pork belly open-faced sandwiches and this:
Check out the full blog for the details on these porcine delights. There are some amazing photos and most importantly, details on where to get this goodness!
Just in case you missed it in our last blog, we wanted to revisit this fact: we’ve made an entire course out of different types of bacon. Wrap your minds around that. You can tuck into 5 slices of heavenly bacon with zero pesky interruptions from other inferior ingredients. Our friend Blaire O’Neal from Dreaming Ingredients breaks down the deliciousness for you. Check out her blog for smart, candid, educational writing on food adventures near and far!
It is my personal experience that bacon can bring out the best in even the most abhorrent individual. Honestly, the whole Christmas Carol story could have been avoided if someone had just given Ebenezer Scrooge some bacon. It is the food equivalent of happiness. I’m not a crazy bacon lady (similar to a crazy cat lady, except this obsession is delicious); I’m only proposing that the fine people at Webster put a picture of bacon next to ‘happiness’ in the dictionary. If a petition is needed to that effect, I know that one of the first signatures on the list would be those of the creative minds at Datz in Tampa. Datz is not shy about their love for bacon. Need evidence? Look at their cocktail menu. You ordered an old fashioned? Insert candied bacon. A Bloody Mary to soothe your hangover? Stir it with bacon. In their minds, if you liked it, then you should have put some bacon on it (sorry, Beyonce). Their affection for the beloved, salty slice of goodness knows no bounds. Don’t believe me? May I present Exhibit A, and the reason for this wonderful tribute to pork: the Datz bacon flite “When Pigs Fly.”
While this dish has already won the majority of you over (I see you over there, salivating), there is even more to be said for the yumminess featured above. Each slice of bacon comes from a premium, artisanal purveyor. It features 5 varieties. First up, a slice of Benton’s hickory smoked bacon – handled with the utmost care at the humble building in the Smoky Mountain country of Tennessee (smells like home already). Need more of that yummy smoked flavor? Try the slice of Nueske’s applewood smoked bacon. The Nueske family has been selling their applewood smoked bacon since 1933, and there’s a reason it has stuck around. It is a favorite among chefs for its robust flavor and consistent quality (they test every batch for quality; can you say ‘dream job’). Not to be outdone by the smoked glory, Petit Jean Meats of Arkansas tops their bacon with a brown sugar and black pepper glaze. Now that’s what I call leveling the playing field. The final two slices are all about location, location, location. You get a slice of hearty back-bacon (‘rashers’ if you speak British/Irish; lucky for you, I’m here to translate) from Jolly Posh meats in Chicago. Finally, there’s the crown jowl of the flite: a slice of jowl bacon. It’s the smoked cheek of a hog rather than belly meat, and it’s incredibly flavorful and more delicate than regular bacon.
What’s not to love? When these slices of heaven arrive at your table, delicately tucked into a napkin, the presentation alone will give even Ron Swanson convulsions (see Parks & Recreation). But Datz didn’t stop there; convulsions are for amateurs. They are thinking more along the lines of comatose… say hello to the dainty servings of Vosges chocolate, balsamic glaze, maple syrup, and red chili pepper jam, waiting to be dunked in like a pool on the first day of summer (which actually means something where I’m from). So there it is Tampa, you’ve had the beaches, you’ve had the sunshine, and now you have the perfect bacon dish. So, thank you Datz, for giving Tampa what it so wants and needs: Bacon.
New year, new menu items. It only makes sense! We spent the end of 2012 crafting and testing (and crafting and testing, crafting and testing…) some new dishes and cocktails that are oh so Datzy! They made their debut on Saturday and made some instant fans. Here are just a few of our new favorites.
Let’s break it down by meal and get this deliciousness underway:
(Yes, we believe that cocktails can be considered their own meal for these purposes. Our famous Datz-a-Mary has bacon, right?)
(Saturday and Sunday only)
Are you sufficiently tempted? Come in and see us!
You know what mom says, “Never show up empty handed.” That advice is never more valuable than it is at this time of year as hosts pull out all the stops to create festive events. Show your appreciation with some help from wine consultant Jodi Fritch. She offers ideas and tips that will be sure to please your host and score you an invite to the next party.
Every year, as the holidays approach, I get a bit nostalgic. I think that's pretty common.
As long as I am feeling nostalgic, let's talk a little bit about a lost art. The art of the host gift, to be precise. The holiday season is full of parties and gatherings in the homes of friends and family. While I am not always “Miss Manners,” even I have to admit that when someone takes the time and effort to host guests at their home a host gift is in order. This is your opportunity to thank the host for their hospitality. Let's face it – the host didn't just throw this party together, so don't phone-in the host gift. Consider something truly unique that the host can enjoy once all the guests have departed and the last dish has been washed and put away.
When it comes to the perfect host gift, it's no surprise that my thoughts drift to wine and food (as if they ever left).
Wine: I generally assume that wines have already been chosen for the meal. For that reason I love to bring either a sparkling wine or a dessert wine like Pacific Rim NV White Flowers or Graham's Six Grapes Porto. If the host chooses to, they can open the gift during the evening either before or after the meal. Don't be surprised or offended if the host opts to not open your wine, as beverage selections for the evening were likely predetermined. Make sure that you bring the sparkling wine chilled and ready to serve, just in case. I am always happy if the host opts to open the bottle to share, but I also love the idea of the host enjoying a quiet glass after all the guests have left and they are reflecting on the success of the evening.
Fancy Sweets: A category reserved for fine chocolates, caramels, French macarons, and any other gourmet sweets I forgot to mention. Remember extra points are given for presentation. Choose delicious, high quality, unique treats in beautiful packaging to make your gift memorable and ensure an invite to the next party. William Dean Chocolates, hand-rolled caramels from Süss, and Toffee to Go confections all fit that description perfectly.
Jams and Jellies: Jams and jellies also make a great host gift. Consider putting together a small gift basket of sweet and savory spreads and preserves like Cheri’s Desert Harvest marmalade or Datz local honey along with fresh bread or croissants to be enjoyed the morning after the party.
This is a hectic time of year, let's all raise our glasses and give a toast to those who make the time to entertain friends and families in their homes. Let them know their efforts are appreciated.
For a full selection of awesome host gifts visit Datz at 2616 South Macdill Avenue, Tampa, Florida 33629.
Toffee. Rich, buttery, crunchy, toffee. Just hearing the word makes my mouth water in anticipated delight.
My love affair with toffee began at the age of 9 during a holiday party my parents were hosting. The pink tin with the silver bow caught my eye, so without a second thought I grabbed the can, ran into my room and opened it up. I took one bite and found my replacement for my then favorite candy bar, Skor. Of course, I my thievery was short-lived. The Almond Roca was a party favorite so it didn’t take long for my mother to notice it went missing, and who the culprit might have been. But there was no scolding… She, too, knew the temptation.
The trip down memory lane was sparked during my last visit to Datz when I spotted another gorgeous box (this time lime green!) with a chocolate bow. My heart stopped. My mouth watered. And I took two boxes of Toffee To Go home with me.
This locally-made, South Tampa treasure is made from scratch right around the corner from Datz. Only the finest ingredients make the cut including California almonds, Georgia pecans, farm-fresh butter and premium chocolate. Since moving into their first location on El Prado in 2004, Jim and Lisa Schalk have watched their homemade goodness soar to new heights and have recently moved into the larger Bay-to-Bay location. According to Lisa, the move was much needed. “We were busting at the seams at our old location and needed something much larger. When we found the spot on Bay to Bay we knew it would be great for our retail business and we loved that it was free standing with lots of parking. Our kitchen and production areas are 3 times larger.”
Always a supporter of local businesses, Lisa is proud to promote local shops and says, “Small businesses make our neighborhood of South Tampa stand out and we are proud to be a part of that. Small businesses are the flavor of South Tampa and we always support local!”
We couldn’t agree more and think that Datz and Toffee to Go make a sweet combination. Lisa is also excited to showcase her delicious toffee with us and when asked why she chose Datz, she said, “Datz has gone above and beyond to become a destination in South Tampa. They are adventurous and step outside the box and they represent South Tampa.”
Now isn’t that sweet? If you have not yet tried Toffee to Go, come pick some up… before I eat it all. ~Tracy Guida
The first sip is a revelation. It looks like iced coffee, smells like iced coffee, but where was all the acidity? That unpleasant tang of over-roasted beans or burnt, then cooled coffee? Nowhere to be found, thank God. Without a doubt, it was the smoothest, purest cup of coffee (not just iced coffee, but pure, unadulterated coffee) I’d ever had. It was love at first sip.
Cold-brewed iced coffee isn’t new in the industry – it isn’t even new to Datz – but Tampanians are rediscovering these cool beans in a whole new way which is making our baristas very excited. We make our cold coffee with a contraption called a Yama cold-brew siphon—a 4-foot tower of twisting glass pipes and jars, which drips one drop per second for 13-16 hours to make a lighter concentrate that we believe retains more of the beans’ original character than other cold-brew methods. Plus, it’s just pretty cool to look at.
Don’t believe us… check out this video from Yama Cold Brew
HOW-TO: COLD BREW ICED COFFEE
Tools: long-handled spoon, 1-gallon jar, bowl or bucket, for brewing; very fine sieve, permanent coffee filter or several layers of cheesecloth, 48-oz. carafe; ice-filled tall glasses .
Directions: Place grounds in a 1-gallon brewing container. Slowly pour 64 oz. of room-temperature water over the grounds, then stir with a long-handled spoon. Let steep at room temperature for 12 to 16 hours, stirring occasionally.
After 12 to 16 hours, filter the coffee concentrate into a 48-oz. carafe using a very fine sieve, permanent coffee filter or several layers of cheesecloth. Pour the coffee concentrate into ice-filled tall glasses, diluting it with cold water, milk or cream to taste, taking into account the dilution that will come from the ice as it melts. Cover the carafe and store unused coffee concentrate in the refrigerator for up to one week.
Looking for more iced coffee alternatives? Check out this story by tbt*s Janet Keeler
On the 6th day of Christmas, Datz gave to me…
Forget the six geese a-laying!
Today we’re giving away a complimentary appetizer to the most creative foodie tweet about Datz.
Be sure to include @datz4foodies in your tweet.
On the 5th day of Christmas, Datz gave to me…
five golden rings!
Of Italian goodness, that is.
A duet of tasty taralli bread snacks
with harvest-fresh Italian extra virgin olive oil.
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On the 4th day of Christmas, Datz gave to me…
one deliciously decadent, datzified meal!
But ONLY if you are the Foursquare Mayor at 11:59pm tonight!
And the winner is……. Tanya!
On the 3rd day of Christmas, Datz gave to me…
your choice of one Guy Fieri salsa or bbq suace!
To enter into today’s contest, share your most creative culinary use for your favorite Guy Fieri sauce or salsa in the comment section, and we’ll pick not one, but two winners!
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