Sometimes the place to be, is that perfect space in-between . . . eclectic, coastal cities and myriad, white-sugar-sand beaches. Especially when that home away from home, is The Karol Hotel www.thekarolhotel.com , located adjacent to the Clearwater – St. Petersburg city lines in the Feather Sound neighborhood. It is here, at this luxe, boutique hotel, that you can both enjoy and easily access the best of the best of Tampa Bay. From exceptional, chef-driven cuisine to craft cocktails at the Vantage Rooftop Bar, The Karol offers charm and serenity, sophistication, and simplicity. Elegantly appointed rooms, many with a great view, offer respite after a day of exploring. This may be the best place for a great vacation stay, with so much, so nearby. Whether your interest is golf, white sand beaches, attending professional sports games, nature, museums, turtles and dolphins, shopping or culinary explorations, you are at the center if it all at The Karol Hotel.
So, who is Karol? The collage of photos in the lobby tells it all. The AAA -Four Diamond hotel and member of the Tribute Portfolio hotel group, is named after, and inspired by, Karol Kelly Bullard, aka” Miss Karol K,” the wife of Fred Bullard, whose company developed this conveniently located boutique property. To celebrate the couple’s 50th anniversary in 2020, Fred presented Karol with a gift; the hotel bearing her name.
Karol has been a radio DJ and producer, finishing school founder, and Florida’s first weather woman. And let’s not forget, a former Miss Florida. Today, she is a philanthropist, supporting families and children in need, and the arts.
I didn’t have to go far to begin my culinary exploration. At K Club Bar & Bistro, the menu is inspired by the catches off the Florida coast, and the various travels of the owners. Of course, Executive Chef Thomas Parker, creates his own culinary twists on the dishes. I began my dinner feast with Mushroom Bisque, so smooth and not overly rich. It is prepared with button mushrooms, potato, onion, truffle cream, chives and finished off with porcini dust, an ingredient new to me. I had a preview of a new dish that will be introduced on the menu… Shrimp Toast. This focaccia is topped with a generous portion of succulent, fresh shrimp, surrounded with fennel sausage, creole lime broth, charred tomato and garnished with radish and scallion. Chef Thomas mentioned that one of Fred Bullard’s favorite dishes is Short Rib & Sausage Bolognese, so how could I not try it. The tender handmade tagliatelle, tomato and parmesan cream sauce prepared with short rib and sausage, topped with shaved parmesan, fried arugula and citrus fennel is a symphony to the palette.
A local fish dish was necessary to experience. Grouper is prepared with a miso glaze served over sugar snap peas risotto and finished with coconut milk, lemon grass, tea marinated tofu and king oyster mushrooms. The sweet basil coulis painted on the plate adds to the beauty of the dish.
To accompany dinner, choose a local craft beer; wine from the carefully curated wine list or a signature cocktail such as “Karol Bliss” (Wheatley Vodka, Elderflower, Lime Juice, Raspberries).
Chef Thomas pays homage to a childhood favorite… Froot Loops cereal. He created “Froot Loop® ” Cereal Cake using the flavors and colors of the cereal in this unique dessert…lemon whipped cream, lime gelée, amarena cherries, apple & blueberry compote, dehydrated orange, raspberry sauce. Creative and decadent for the sweet ending of this feast. Chocoholics must try Chocolate 4 Ways (dehydrated chocolate mousse, white chocolate ice cream, dark chocolate sorbet, chocolate ganache bar, pretzel, pecan, orange segment)
For breakfast, I was curious to try the chef’s take on avocado toast, and I am sure glad I did. Think, a grilled cream cheese sandwich prepared on sourdough bread, topped with avocado mousse, tomato relish, pickled onion, and crowned with a poached egg. Go for it and add smoked salmon. Check out the recipe below and watch the chef prepare it at https://bit.ly/3A95UqJ
Want to dine alfresco? You’ll have the option on the patio overlooking the pool and pond.
After dinner, relax at K Club Lobby Bar. I’m told that the design has been inspired by Fred’s love of storytelling, and one of his favorite places; Polo Bar in New York City. You might meet some locals since the bar has become a gathering place for the community.
Enjoy small plates, craft cocktails, views of Tampa and spectacular sunsets at the hotel’s Vantage Rooftop Bar, an escape twelve stories up. Mingle with others or find your cozy hideaway here while enjoying a Rooftop Mai Tai (El Encanto Amber Rum, Florida cane pineapple rum, Triple Sec, lime, pineapple juice, Orgeat syrup). For those curious, orgeat syrup is made from almonds, sugar, and rose or orange flower water. The beautifully presented Vantage Board is the chef’s selection of cured meats and cheeses paired with accoutrements, perfect to accompany the libations.
While The Karol Hotel is new, the Bullard’s are not newcomers to hospitality. For twenty plus years they have owned the award-winning Bascom’s Chop House https://www.bascoms.com/ Located a mile from the hotel, plan a visit to the restaurant. The service and food is impeccable. The French onion soup, topped with Swiss and parmesan, was the best I have had. Seafood Cobb salad is chock full of shrimp, lobster, crab, avocado, hardboiled egg, and bacon. The Billionaire’s Bacon is thick- sliced and applewood smoked. The strips are strung from a mini “clothesline,” making it a unique presentation. It is difficult to choose from the variety of chef’s prime cuts. The Bleu cheese crusted pork chop intrigued me with the preparation. My dining partner went with the cooked-to-perfection ribeye with Sherry and pepper cream sauce. Other sauce choices are Hollandaise, Bearnaise, or Cabernet reduction. Crispy onion straws topped it off. A side of steak frites and creamed spinach are more than enough to share. The Bananas Foster, also enough to share, is prepared with rum caramel sauce, vanilla or cinnamon brown sugar ice cream and topped with whipped cream.
No foodie will want to miss a trip to Mazzaro’s Italian Market
I felt like a kid in a candy store. One could spend hours there…I actually did! I walked in and I didn’t know where to start exploring the cavernous food emporium adorned with antique coffee urns and grinders, and espresso machines. Do I begin checking out the hundreds of varieties of wine, the cheese, the bakery, the deli, spices, freshly made pasta, freshly prepared Italian food, olive oils, house-roasted coffee beans and a plethora of Italian ingredients? Or do I snag a seat at the busy coffee bar for an espresso and pastry. . . I felt as if I were in one of America’s Little Italy’s or an amusement park for foodies. And, if this is not enough, walk over to the green building called “Casa di Mazzaro” where you’ll find quality pots and pans, bowls, plates, everything to set a magnificent table…..It’s the crème de la crème of kitchen stores. Don’t forget to pick up a copy of “Meet Me at Mazzaro’s: Secrets of an Italian Deli,” by the Cuccaro family. The book takes you through the market that has become a destination for culinary explorers where you can learn how America used to shop and eat. This quote from the book sums it up, “This handsomely illustrated guide captures the pazzo pazzo nature of shopping and eating at Mazzaro’s Italian Market, while identifying the hundreds of cheeses, wines, salami, pastas, breads, spices and sauces you can find in the shop. Each has its own proud story, whether made by hand here or imported from a small Italian village. We have also included favorite Mazzaro’s dishes from both the market and the family recipe box, including our secret Christmas sauce of baccala and prunes from nonna.” Below is the recipe for ricotta cookies, a Mazzaro family favorite.
No food exploration is complete without a visit to a local coffee roaster, especially one recommended by a local. Big Storm Brewing Co. www.bigstormbrewingcoffee.com , known for its craft brews opened Big Storm Coffee across the street. From “Eye of the Storm,” a large drip coffee with a double shot of espresso, a Cold Brew Con Leche, s’mores Latte (prepared with roasted marshmallow, dark chocolate and steamed milk), to hot chocolate, you won’t be disappointed with the quality of your drink. You’ll be hooked and want to take home a bag or two of their coffee beans and nitro or original cold brew in 16-ounce cans. Locally baked pastries and a selection of quiche go along well with your drink.
Walk across the street to Big Storm Brewing Taproom www.bigstormbrewingtaproom.com The Clearwater location is located at their beer production facility where the 3,500 square foot patio boasts 19 televisions and an outdoor bar. Along with craft beer, the cocktail menu features the company’s distilled spirits. Food favorites include the Nashville chicken sandwich and mahi tacos. Live music adds to the festivities.
During your stay at the conveniently located Karol Hotel, and in between eating, check out…
The Dali Museum (a Trip Advisor top U.S. Museum) www.thedali.org
St. Pete Pier www.stpetepier.org My visit affirms what the website says…“Its 26 beautiful acres seamlessly combine the peaceful blue waters of Tampa Bay with the vibrant greenery of downtown St. Petersburg’s parks, creating the ultimate place to stroll, bike, dine, drink, shop, swim, take in a concert and more.”
Tampa Bay’s marine ecosystem and walk on water paddleboard tours
The Florida Holocaust Museum www.thefhm.org
St. Pete Clearwater Gulp Coast Craft Brewery Trail www.gulpcoast.com
St. Petersburg Museum of History featuring the world’s largest collection of autographed baseballs www.historystpete.org
Clearwater Marine Aquarium www.cmaquarium.org
Ed Fletcher’s Early Bird Dinner Theatre www.earlybirddinnertheatre.com
Thirsty Pelican Craft Beer Tours www.thirstypelicantours.com
For more on the area visit www.visitstpeteclearwater.com
Avocado Toast
½ cup plus 1 tablespoon red wine vinegar, divided
½ cup sugar
½ red onion, core removed and julienne
½ cup cherry tomatoes, cut in half
1 tablespoon extra virgin olive oil
½ tablespoon fresh tarragon, chopped
½ teaspoon garlic, finely minced
Salt and pepper to taste
1 avocado
¼ bunch parsley
2 teaspoons lemon juice
½ teaspoon butter
2 slices sourdough bread
3 ounces cream cheese
1 poached egg
Optional: Arugula or micro greens to garnish
Pickled onion
Combine ½ cup of red wine vinegar and the sugar in a small pot and bring to a boil. Put sliced onion in a bowl. Once liquid is boiling, remove from heat and pour over onions to submerge, then refrigerate.
Tomato relish
Place cut tomatoes in a bowl. Add the extra virgin olive oil, remaining 1 tablespoon of red wine vinegar, tarragon and garlic to the tomatoes and season with salt and pepper. Refrigerate overnight for best flavor.
Avocado Mousse
Cut avocado in half, take out the pit, and place in a bowl. Using the back side of a spoon, press the avocado to smash it into a paste. Fold in the parsley and lemon juice with a spoon and season to taste with salt and pepper.
To assemble
In a nonstick skillet, heat ½ teaspoon of butter (you can also use oil for a healthier option). Spread cream cheese on a slice of sourdough bread and close the sandwich with the other slice. Place cream cheese sandwich in the heated skillet and cook on both sides until golden brown. Place griddled sandwich on a plate and spread the avocado mousse on top of it. Top avocado mousse with pickled onions and tomato relish. Place poached egg on top. Optional: Garnish with arugula or micro greens.
Ricotta Cookies
The headnote says, “Baking with ricotta is an old tradition in Italy and very easy if you do it carefully. These cookies are made from an old family recipe and are one of our favorites.”
Cookies
4½ cups flour
½ teaspoon baking soda
½ pound butter, softened
2 cups sugar
¼ teaspoon salt
1 pound ricotta cheese
Zest from 1 large orange
3 eggs
Combine flour and baking soda. In a separate bowl, cream together butter, sugar and salt. Once smooth, add ricotta and zest and combine. Add eggs one at a time, blending after each until mixture is smooth. Add flour-soda mixture and combine just until fully incorporated.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Scoop out tablespoon-size (¾-ounce) pieces of cookie dough and shape into balls. Place on the cookie sheet and bake for 15 to 16 minutes.
Glaze
2 cups powdered sugar
¼ cup milk
½ teaspoon vanilla extract
Combine all ingredients and mix until smooth.
Dip each cookie into glaze and place on wax paper or wire rack. Allow to dry.
Makes about 4 dozen cookies
Stephen Fries, is a professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com.
