Taste | Here's how to help victims of Hurricane Ian

Plus: Good Intentions makes a big splash in St. Pete

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View on the web Go to our home page Subscribe to the Times Thursday, October 6, 2022 Forward this to a friend Subscribe to more newsletters [Courtesy of World Central Kitchen] Looking to help? Start here. Three weeks ago, I underwent a small cardiac procedure at a hospital in Port Charlotte. Considering my (relatively) young age and the condition of my arrhythmic pitter-pattering heart, it wasn’t such a big deal.    Still, when I left the hospital I was filled with immense gratitude for the nurses and physicians who cared for me that day.    ”Send nurses flowers.” The hot pink Post-it sat stuck to my desk, a reminder to myself to say thanks to the hospital staff for their service. I figured it was the least I could do.    Then, last Thursday, as updates on Hurricane Ian’s devastating path through southwest Florida trickled in, a viral video made its way into my feeds: The roof had blown off the hospital at HCA Florida Fawcett Hospital in Port Charlotte, directly across the street from the building where I underwent my operation.    In the video, nurses and doctors are seen wading through water while emergency alarms sound in the background — news reports later said the hospital flooded both from the ground up and from above, forcing hospital staff to move critical care patients in the ICU, including those on ventilators, to safety on different floors.    I watched that video several times, crying. I couldn’t believe what I was seeing. And I couldn’t help thinking: Where were the nurses that had cared for me? What had happened to them during the storm?    Flowers weren’t going to cut it anymore.    Survivor’s guilt: It’s a term we’ve heard thrown around a lot over the last few days — something I know many of us in the Tampa Bay area are feeling right now. How did we get so lucky? Why them and not us?   I lost my fence and a solid internet connection. Other than that, my St. Petersburg bungalow escaped unscathed. It doesn’t seem right.    Looking for a way to help, I signed up for a shift in Port Charlotte with World Central Kitchen, the international disaster relief organization spearheaded by chef José Andrés. Since its inception in 2010, the chef-led group has fed hundreds of thousands of people all over the world — people in need of a hot meal and the kindness of strangers in the wake of humanitarian, climate and community crises.    My experience volunteering was eye-opening and humbling. There was so much need. There was so much gratitude. There was so much work to be done.   The next few months are bound to be rough ones for our neighbors down south and they’ll need all the extra help they can get. I hope to volunteer and donate when I can, and I’d suggest others check out opportunities where they can do the same.   One day, I’ll get around to sending those flowers. Right now, there are better ways to help.    And another thing! I’m taking the next two weeks off and will be back here with more food news at the end of the month. In the meantime, my lovely editor Michelle Stark will be taking over.  RESTAURANT RADAR [ANGELICA EDWARDS | Times] Good Intentions makes a big, splashy debut Chances are, you’ve already come across some of the hype for Good Intentions, the new vegan restaurant and cocktail bar now open in St. Petersburg.   The Instagram-worthy bathroom backdrops and cozy mid-century modern design. The glistening bowls of gnocchi and overflowing cheese boards. The gorgeous (really, stunning) centerpiece bar.    Step aside Wild Child, could this be the ’burg’s hottest new restaurant? It certainly is looking like it.   Here’s everything to know before you go.   Looking to donate? Check out these three Hurricane Ian relief efforts underway at local restaurants:   • Bonu Taverna in St. Petersburg is hosting a fundraiser Sunday to benefit victims of the hurricane. The restaurant will sell $20 pinsa (like a pizza-flatbread hybrid) and 16-ounce Peroni beers. Fifty percent of the proceeds will go towards relief efforts in southwest Florida. The restaurant is also hosting a drive on Sunday and accepting donations of water, canned food, bug spray and sunscreen.    • Also in St. Petersburg, Allelo is hosting a drive through Friday and accepting donations. From 5 to 10 p.m., people can drop off items including hand sanitizer, baby formula and food, toiletries, clothing, small bags of pet food, water, blankets and non-perishable food.    • Atria Cafe in Lakewood Ranch is hosting a relief drive from now until Oct. 8 and accepting donations of non-perishable food items, blankets, air mattresses, clothing, tote bags, diapers, hygiene products and water. All donations will be sent to the shelters at Phillippi Elementary and Tatum Ridge Elementary schools.  WHAT I'M EATING RIGHT NOW Bites around town  Harissa avocado bowl at Cava. The fast-casual Mediterranean chain recently opened two locations in Tampa Bay — one in St. Petersburg on Fourth Street N, and one in South Tampa off South Howard Avenue. Although I’m not sure we need yet another build-your-own bowl spot, I’ll admit that the menu at Cava has me pretty thrilled. Similar to other choose-your-own-adventure hubs, guests can pick from a selection of bases and add on a selection of dips and spreads, proteins and toppings.    On my first visit, I opted for one of their signature bowls, topped with tender hunks of honey harissa-roasted chicken and a whopping half of an avocado ($14.22). The bowl also featured a lovely medley of crunchy “super greens,” basmati rice, “crazy feta,” hummus, roasted corn, pickled onions and a hot harissa vinaigrette. The bowl was fiery and packed a ton of flavor and texture and was almost enough for two meals (though I’ll be honest, I gobbled the whole thing down in one sitting).    St. Petersburg: 1320 Fourth St. N. 727-371-0056. cava.com. Tampa: 936 S Howard Ave. 813-587-0172.  Smoked grouper dip at Anchor and Brine. Never one to pass up a good smoked fish dip, I ordered this grouper version ($18) off the menu at Tampa’s Anchor and Brine a few weeks ago and was so glad I did. Laced with citrus and paired with punchy pickled chile peppers, the mild grouper flavor wasn’t overpowered and could really shine. Tortilla chips seemed like an odd accompaniment at first, but paired well with the dip’s subtle heat and added a fun touch of south-of-the-border flair.    505 Water St., Tampa. 813-204-6388. anchorandbrine.com. Brussels sprouts flatbread at Gulfport Brewery. I love popping into Gulfport Brewery on a lazy Sunday afternoon. I usually bring a book and stop by for just a beer or two, but the food menu is definitely worth checking out as well. I’m partial to their flatbread selection, in particular the Everyday I’m Brusselin ($16), which features a super savory and tasty mix of roasted Brussels sprouts, creamy honey-laced goat cheese, crispy slices of bacon and a thick balsamic drizzle.    3007 Beach Blvd., Gulfport. 722-954-4109. gulfport-brewing.com.   🍽️ Got a recommendation? Send me tasty tips here. Contact Helen Freund at hfreund@tampabay.com. 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