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The Stew

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By JEFF HOUCK

The Tampa Tribune

Published: June 18, 2008

PASS THE SALT, PLEASE

I get the best mail in the newsroom. It helps that much of my mail is edible.

But I digress.

Leonie Miller of Tampa wrote a nonedible letter last week to say that she had "a particular subject for you - too much salt!"

Miller says she is the product of French and Swedish grandmothers, who loved to cook and give big dinner parties.

"NOWADAYS my daughter and I love to 'eat out.' Marge is a travel agent based in L.A. She has eaten fine food the world over.

"Very noticeably, in Tampa the food is very salty. This keeps people home in droves. At most every place (in $-$$-$$$), SALT is the flavor, all else secondary.

"People in the food industry need to be alerted. Think about it. Please, please, do something about it."

Bad news, Leonie.

It kills me to say this, but I lack the kind of superpowers required to regulate public and private spice and condiment usage. Until that day comes, we'll have to hope that chefs and cooks who read your note will heed your plea and act accordingly.

Until then, Leonie, lay off the soy sauce and Dutch-style pretzels. They'll make you wicked thirsty.

SUPPORT CAN BE BEAUTIFUL

Last week, I wrote about Bob Williams of Lutz and his efforts to ship material support to troops in Iraq and Afghanistan.

Williams wrote me last week to say that during the next several months, all of the 250 deployed units that he sends goods to will receive a portion of 20,000 pounds of Lance snack food products sent directly from the company bakery in North Carolina. He gives credit to Lance executives Bob McDowell and Lily Marks.

On Tuesday, Williams received 2,600 boxes of Crystal Light donated by Florida Medical Clinic Foundation of Caring as well as Florida Hospital of Zephyrhills. There were enough packets to flavor 30,0000 bottles of water for troops overseas, says Florida Medical Clinic's marketing assistant Heather Baker.

I also got a call last week from Gail Hayes of Tampa to remind me of the work being done by groups throughout the area, including the American Legion Ladies Auxiliary No. 139 near Britton Plaza in Tampa. (Hayes is a member of the group. Her title: Head of National Security.)

Hayes says the auxiliary sends care packages to all branches of the service using money from the auxiliary's own pocket, including support as "Fido's Mommies" for K-9 units.

One year, the ladies heard that units wanted Christmas trees, so they coordinated efforts across the country to have 130 trees, complete with ornaments, sent overseas.

DINNER FOR BOB

Robert Mondavi was a legend in the winemaking business. Although he was 94 when he died May 16, his passing still reverberated through those who appreciated the innovations he brought to the industry.

At 7:30 p.m. Friday, Six Tables restaurant at 4267 Henderson Blvd. in Tampa will host a wine dinner celebrating Mondavi.

A five-course dinner composed by chef-owner Richard Bottini will pair with Mondavi wines. Michael Rugers and Melanie Kuffel of Southern Wine and Spirits are collaborating with Bottini on the meal, which will include nori-dusted sea scallops with fennel-citrus hash and crisp potato laces, and butter-roasted duck breast and melted shallots in a wild rice crepe.

Cost is $110 per person, plus tax and gratuity.

For reservations, call Amy Bottini at Six Tables at (813) 207-0527.

ROAD-FOOD UPDATE

A few weeks back, we did a package on great roadside eateries across Florida. In the story, we included a list of restaurants.

One on that list was The Fish House at 1902 W. Shell Point Road in Ruskin - a favorite of mine. It's hard to beat fresh, delicious seafood served outdoors. We've been going there for years.

The restaurant changed hands in February. Former employee Julie Cockerham and her husband, Douglas, bought the business from former owners Jeff and Cheryl Horne, who wanted to leave the hectic life in Ruskin for rural Virginia.

I ate there with my family two months ago and was pleased to see how much had remained the same. The Cockerhams also improved on the formula with warm table settings and an expanded menu.

I was not pleased, however, to learn that I had botched their contact information in our road-food listing.

Julie reports to me that the new phone number is (813) 641-9451.

If you go, be sure to try the soft-shell crabs.

FROM THE TWITTER FEED

A few food headlines I've posted during the past week online at Twitter:

•Bravo says 3.5 million viewers watched Stephanie Izard win "Top Chef: Chicago" on June 11. My guess is that approximately 3.4 million were fauxhawk wearers.

•Daytime Emmy nominees this week for Outstanding Achievement in Hairstyling includes Food Network's "Semi-Homemade Cooking With Sandra Lee."

•Blue Bell's new National Ice Cream Month (July) flavor: Candy Jar caramel with pieces of peanut butter cups, peanut brittle and chocolate crisps.

•Martha Stewart fans can download her free video segments from iTunes. The segments include recipes and entertaining tips as well as crafts and other ideas.

•Fleming's Prime Steakhouse & Wine Bar is giving away a 100-bottle collection from the Fleming's 100 wines-by-the-glass list. To enter, go to www

.flemingssteakhouse.com/100.

To follow along with the headlines, posted several times a day, go to www.twitter.com/TwitStew.

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