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The Stew [Osso Bucco, Bento, BBQ, Belmont Breeze and Condiment Love]

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By JEFF HOUCK

The Tampa Tribune

Published: May 27, 2008

OSSO GOOD

As anyone who has watched the movie "The Princess Bride" can tell you, there are a few classic blunders you can make. The most famous is that you should never get involved in a land war in Asia. Only slightly less well-known is this: Never go against a Sicilian when death is on the line.

A third: Never compete against Jamie Usro in a cooking throw-down when osso buco is the dish.

Urso, a cook for the Tampa Fire Department, defeated Tim Creehan, a chef for California-based Dynamic Cooking Systems during a charity cook-off May 21 at Florida Builder Appliances on Waters Avenue in Tampa. The event was a benefit for Camp Hopetake, a summer camp for burned children.

Urso's osso buco was served with green olives on a bed of orzo. Creehan served his with a vegetable mirepoix and cheesy polenta. I was lucky to be one of the judges. I have a great job.

To see photos of the event, go online to my blog, The Stew, at TBO.com, keyword: Stew.

shinkansen from Okayama to Tokyo by Side Salad, on Flickr">shinkansen from Okayama to Tokyo" align="right" border="0" />CRAZY FOR BENTO

FOF (Friend of Flavor) David Williams, the graphics director here at the Tribune, went recently to Japan with his wife, Jane, as part of an artist cultural exchange program that works with disabled children.

Along the way, David chronicled the meals they enjoyed on his trip on his blog. Those meals included several bento boxes served on the bullet trains. On the shinkansen from Okayama to Tokyo, Williams chose octopus served three ways: broiled, fried and in rice balls.

"And, as only the Japanese would, a small hot dog cut into the shape of an octopus," Williams wrote. "I really need to introduce true bento boxes to Florida."

And to think, we consider it a luxury in the United States if we get a cup of water with ice on an airplane flight these days.

Fascinating photos and stories from the trip can be seen at his blog called Two Hungry (and thirsty) Travelers (www.twohungryandthirsty.blogspot.com). The couple are continuing to document their lunches now that they're stateside.

BBQ SMACKDOWN

Mark the calendar: Flavor columnist and local food blogger Jaden Hair will take on Ray Lampe, aka Dr. BBQ, in a "Battle of the Wok and Grill" contest at 6 p.m. June 14 at Rolling Pin Kitchen Emporium in Brandon. Both give great cooking classes, so it should be pretty entertaining to put them together. Only 14 tickets are available. Cost: $55. Call (813) 653-2418 or go online to www.rollingpinonline.com.

FOOD ANTHROPOMORPHISM WE COULD LIVE WITHOUT

Saw this while shopping for food over the weekend:

Sometimes when a meat product and a condiment love each other, they decide to make a wiener.

My friend Patrick's response: "Mustard has really nice legs."

ONE MORE TASTE

This weekend's culinary calendar features one of the best events of the year, the Taste of Pinellas at Vinoy Park, 501 Fifth Ave. N.E. in St. Petersburg. Hours: 5 to 10 p.m. Friday; noon to 10 a.m. Saturday, noon to 7 p.m. Sunday. The event, which benefits All Children's Hospital in St. Petersburg, has free admission. (Fees for the food vary by vendor.) For information, call (727) 767-2001 or (727) 767-2308, or go to www.tasteofpinellas.com.

TASTE OF THE RACE

Can't talk about the Kentucky Derby without mentioning the mint julep. The Preakness has its Black-Eyed Susan cocktail.

The third leg of the Triple Crown of cocktails is ... Anybody?

Master mixologist Dale DeGoff continues to promote the Belmont Breeze for the Belmont Stakes on June 7 as the replacement for the White Carnation, which didn't exactly stick in the public's mind. DeGroff created the Breeze in 1998 as the official drink of the Stakes.

Want to make your own? Try this recipe on race day:

BELMONT BREEZE

11/2 ounces Maker's Mark Kentucky Straight Bourbon Whiskey

3/4 ounce Harveys Bristol Cream sherry

3/4 ounce fresh lemon juice

3/4 ounce simple syrup

11/2 ounce fresh orange juice

11/2 ounce Ocean Spray Cranberry Juice Cocktail

Shake all ingredients with ice and top with half 7Up and half soda, approximately 1 ounce of each.

Garnish with a fresh strawberry, mint sprig and lemon wedge.

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