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The Stew

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By JEFF HOUCK

The Tampa Tribune

Published: June 11, 2008

CARE PACKAGES

Boy, the people you meet on vacation.

I took a few days off last week when my friend Drew Meyerowich came into town. He and his family lived a few doors down from our house before they moved to Hawaii about three years ago so he could take command of the U.S. Army's 2nd battalion, 27th infantry regiment.

Meyerowich's "Wolfhounds" battalion deployed for 15 months outside Hawijah, a town about 60 miles north of Baghdad. During that time, the lieutenant colonel's soldiers received care packages from Bob Williams of Lutz. Coffee, televisions, snacks, cigars, you name it. Whenever he needed something, he'd shoot Williams an e-mail or pick up the phone. Williams would send it out that day.

Williams ships dozens of 70-pound packages each week to troops throughout Iraq and Afghanistan from his 15,000-square-foot warehouse in Wesley Chapel. Donated items come from Starbucks, Thompson Cigars, Sam's Club and Snyder's pretzels. Pallets with towering stacks of Girl Scout cookies sit waiting to be shipped out. He crams boxes full with whatever he can send.

In his crowded office, racks of file folders hold wish lists from overseas asking for DVD players, coffeemakers, microwaves and crockpots. Volunteers help pack boxes most days. Sometimes, Williams straps on his carpal-tunnel wrist supports and goes it alone.

Meyerowich considered Williams' support so crucial that he paid to fly him to the Wolfhounds' formal dinner in Hawaii after the battalion returned stateside late last year. I tagged along Friday when he stopped by Williams' Wesley Chapel warehouse to again thank him and to help pack a box to send to the battalion back in Iraq. Meyerowich also visited supporters at J.C. Newman Cigar Co. in Ybor City and Thompson Cigars in Tampa to say thanks and present them with battalion coins.

Meyerowich told me that along with cigars and coffee, bread-makers were a big hit with soldiers at FOB (Forward Operating Base) McHenry. Before going out on patrol through the hazardous streets of Hawijah, some of his troops would pour a box of mix into a bread-maker. By the time they got back to the FOB, they'd have warm bread waiting for them. In a dangerous place that saw few outside visitors and combat nearly every day - 18 solders were killed during the battalion's deployment - such comforts were a huge morale boost.

Williams told me that he remains in need of monetary donations to pay for postage to mail the boxes, which cost more than $30 each to ship. For information, go to www.ourtroopsonline.com, call (813) 991-9400 or e-mail Williams at sift@aol.com.

UNIVERSAL MEAL PLAN

During my days off, the Family Stew and I spent a couple of days at Universal Studios and Islands of Adventure theme parks.

I wished I had known before our visit that Universal offers a meal deal that allows visitors unlimited eating at select restaurants at the parks and reduced-cost dinner entrees at nearby CityWalk restaurants.

The plan includes one entree and one dessert per trip through the food line, and does not include beverages. The online price for the one-park meal deal is $19.99 plus tax for adults, and $9.99 plus tax for children (9 and younger). A two-park meal deal is $24.99 plus tax for adults and $12.99 plus tax for children. (The two-park meal deal also includes a dinner entree at select CityWalk restaurants.) A separate add-on for unlimited beverages at those locations is an additional $8.99 (for all ages) and can only be purchased with the meal deal.

Is it worth it? If you eat three meals a day at the park and you have a gaggle of hungry kids, then it's wise to consider it. If you're only doing it for one meal, it probably doesn't work out in your favor.

You can purchase a Universal Meal Deal ticket online, at the theme parks' front gate and participating Meal Deal restaurant locations.

For information, go to www.universalorlando.com/tickets/meal-deal.html.

BEST OF BEARD

The 2008 James Beard Foundation Awards, honoring American culinary professionals for excellence and achievement in their field, were handed out Sunday night in New York City. Chef Grant Achatz, of Alinea restaurant in Chicago, whom I profiled in May last year, was named Outstanding Chef. Achatz spent the last year battling tongue cancer.

Picking up Best Chef: South (which includes Alabama, Arkansas, Florida, Louisiana and Mississippi) was Michelle Bernstein of Michy's in Miami. Viewers of last season's "Top Chef" competition in Miami might remember her as one of the guest judges for the finale.

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