Viewed from Harbour Island across the Hillsborough River from Tampa's Marriott Waterside Hotel on a recent Saturday evening, the surrounding brackish water sparkles under the early evening sky as the glass-encased buildings of downtown reflect a calming palette of pinks, oranges and golds created by the setting sun's amber light.
By the valet stand next to Jackson's Bistro, a small group of strangers gathers around a lone man dressed in red and black. Introductions are made and small talk ensues. Soon the group is led inside the restaurant promptly at 6:30.
All know that they have at least two things in common: Each has a special fondness for culinary delights, and together they are about to begin an incredible eating and drinking experience that won't end until three hours later when the group treks back to Jackson's parking garage fatter and happier -- at least for those wearing comfortable shoes -- than when they started.
Welcome to
GourmetTrek, the brainchild of Tampa resident Anita Gary, who coordinates unique food tours of funky restaurants in downtown Tampa and elsewhere in the Tampa Bay region, along with other special events.
Founded in November 2009, GourmetTrek plans events focused on exhibiting samples of excellence in eats and drinks while teaching a bit about the region's cultures and history. The company plans food, beverage and wine tours, along with restaurant openings. Gary is even working on creating traveling food tours, beginning with a trip to Italy in 2011.
"My mom is a really good cook, and I didn't like to cook, so I've always been the type that eats out," says Gary, who grew up in Sarasota and fell in love with dining out early on. While attending Sarasota High School, she dated a boy who took her to
Cafe L'Europe on St. Armand's Circle. She loved the experience, and ever since has continued to seek new sources of fine dining.
Gary has experience in marketing and radio, and has run Diversity Advertising and Public Relations since the mid-1990s. "I decided to open up GourmetTrek because I was getting a little burnt out on business," Gary explains, adding that 2 1/2 years ago she also had a major health scare that caused her to rearrange priorities.
"I realized that I need to create the life that I want, and GourmetTrek is part of creating this life," she says. "I love what I do and I love making people happy."
Breaking Bread TogetherBrad and Julie Gane from Valdosta, GA join the Trek on Harbour Island. They talk about seeking out food tours to gain a historical and cultural feel for the cities they visit. After an informative food tour of Washington, DC, the couple decided to give GourmetTrek a try while in Tampa with their daughter to attend summer camp at
Busch Gardens.
"Listening to people talk about the places and having conversations with them really adds something," Brad says.
On this particular night on GourmetTrek's tour of
Channelside and Harbour Island, the Ganes start at
Jackson's Bistro by sampling the restaurant's personal take on a southern classic. Executive chef Jason Maddens serves a delicious interpretation of shrimp and grits, with a creole kick and braised pork to boost flavor. Along with the gorgeous presentation, Maddens explains the restaurant's concept and answers questions. The dish, a special appetizer for the night, is a prospective addition to the restaurant's menu. "We try to run all of the new items as specials," Maddens explains.
Like most restaurants on the tours, Jackson's changes the dishes especially for GourmetTrek so that no tour is the same. Such flexibility allows them to experiment with new items, receiving in return the advice of serious diners. In turn, the tour-goers can return with a different group another time and have an entirely new experience at the same restaurants.
One exception is a favorite stop at the
Tampa Bay History Center's
Columbia Cafe, where Gary chooses to always feature the same dish: the white chocolate bread pudding, a traditional family recipe shared with the
Columbia Restaurant in Ybor City. The pudding is so exquisite this evening that guests wonder aloud whether the rest of the tour can possibly measure up as they leaf through a coffee table book on the Columbia while a manager explains the history of Ybor's cigar industry and the influence of Spanish culture in Tampa.
The next stop on the Channelside tour provides an alternative take on Spanish cuisine. At
Tinatapas, explains kitchen manager Kevin O'Brien, tapas are "smaller portions ideal for larger parties." Gary adds that this concept has been "particularly trendy in the past five years."
Here, O'Brien introduces guests to "the item that we use to really showcase our restaurant." The popular shrimp ceviche is a chilled dish in which the shrimp are cooked by the acidity of a citrus vinagrette. Along with a medley of vegetables, the appetizer has a somewhat Caribbean flavor.
Brad Gane, initially hesitant to try what some perceive to be "raw'' shrimp, takes a bite and proclaims his joy. "Five years ago he would never have tried it," says his wife, Jane. This is exactly what Gary loves to hear during her food tours. To her, GourmetTrek is all about introducing people to new experiences.
Channelside's new Taverna Opa shares Gary's love for adding a sense of excitement to mealtime. Here, while sampling a Greek "spinach pie," or spanakopita, guests are visited by managers looking to spice up the atmosphere. "Here at Taverna Opa we like to keep our employees working hard, so here are some tissues. When you see someone dancing, yell 'Opa!' and throw some tissues into the air."
Opa, the Greek word for party, serves as a valid representation of
Taverna Opa, where belly dancers sway to loud music, guests participate in traditional line dances, and servers dance on tables. Manager Kerry Petroski says that the family style menu helps loosen up parties of all types. "Waiters will dance on the tables and get customers to dance with them. It helps businesses let loose outside of the office. We're all about drinks, food, and having a good time," says Petroski.
The last stop on the Channelside and Harbour Island tour is
Splitsville, a bowling alley in Channelside that doubles as a bar and restaurant. Here, guests learn about the "split'' style kitchen in which every individual dish is brought out as it is made. GourmetTrek tour members receive an array of samples, from sushi to filets and warm, freshly baked cookies.
Creating And Sharing SuccessGary has become successful in applying her passion for food to a business model that helps support other businesses in the community. So far, her walking food tours are available in five different neighborhoods: downtown Sarasota, downtown Dunedin, Ybor City, SoHo (South Tampa) and Channelside/Harbour Island in downtown Tampa. Each week, GourmetTrek tour guides lead groups of no more than 20 guests through sources of local cuisine while explaining the region's history. The tours always last about three hours, and each includes savory samples at six local restaurants.
The mix of tourists and local residents participating makes for interesting conversation and better understanding among diverse people. "On our tours we have a lot of people vacationing, and also just locals. Most of us don't know the history of the area that we live in," Gary says.
Trek tour guides emphasize what's special about the region's varied cultures, provide historical information and answer questions about the region and about restaurants. Each restaurant featured is hand-picked by Gary herself for its history and atmosphere as much as for its food. At
Mema's Alaskan Tacos in Ybor City, for example, tour-goers learn that the owner's grandmother created the concept of an Alaskan taco, in which the meat is fried within the shell. At the Columbia Cafe, they learn about the ornate bar that is an exact replica of one built in 1905 in Ybor City, view original photographs of the Gonzmart family that line the walls and meet enthusiastic employees who help create a rich cultural experience.
GourmetTrek also offers restaurant tours along the
Tampa Riverwalk every other month as guests travel via water taxi on the Hillsborough River. The Riverwalk tour showcases Tampa's ability to combine modern concepts with historical traditions, by introducing guests to cool new eats from
The Heights neighborhood north of downtown and
Sono Cafe in the new
Tampa Museum of Art to the Columbia Cafe.
Keeping Pace With Proper PortionsThe tours may provide enough food to last some people a week, but the pacing and portions are arranged such that guests are satisfied and not overwhelmed. Each tour ends at a restaurant with an upbeat social atmosphere, encouraging guests to stick around, socialize and let the food sink in. Because of the intimate experiences provided by the tours, guests resemble a group of well-acquainted friends by the last stop. Gary delights in this sort of friendship matchmaking, and loves "when people leave saying 'let's get dinner tomorrow.'"
This summer, Gary is working to add six new food tour locations throughout the region. She also has planned two special summer events: a bar-b-que tour and a soul food tour.
As for next year, GourmetTrek will host even bigger events, starting with the trip to Italy and maybe Paris or Napa Valley. Up to 20 people can participate in the Italy tour, which will visit either Tuscany or Sardonia. Gary plans to "have dinner and visit wineries, go to private castles, get into places you don't normally get in, stay in private facilities and take cooking lessons."
Gary's long-term plans include an online food and wine magazine with an emphasis on culinary travel.
Brittain McNeel, a Tampa native at home for the summer, currently attends the University of North Carolina at Chapel Hill. She enjoys watching sunflowers grow, browsing thrift stores and searching for the perfect taco. Comments? Contact 83 Degrees.