What can we foodies say? We live for the weekend, a time to go into the kitchen and play with our food! Or just go out and find more fun foodies to play with. This weekend is full of fun, and we’ll start with Ruth Eckerd Hall’s Sweet Saturday and Chocolate Sunday. Not only do you get to indulge in confections from some of Kelly’s Kitchen’s favorite locals like Sugardarlings Cones and Cupcakes, Nature’s Food Patch and The Candy Bar from Dunedin, you’ll be lending a helping hand to Treats For Troops and the March of Dimes. Event hours are Saturday and Sunday from 11 am – 6 pm. 

   Largo’s Top Chef competition is Saturday at 7 pm at the corner of Clearwater Largo Road and First Avenue SW. Join in the fun of more than 30 food trucks and local chef concocting their finest chili recipes. It’s a pet friendly event, with live music…and fire eating! And I’m hoping that fire is not courtesy of the chili!

  On my agenda for the weekend? Saturday, I may have to indulge in a little of bit ice cream while I’m working. All day Saturday at your family YMCA’s, when you donate a new book they’ll waive your registration fee. Blue Bell Ice Cream will be with us at three locations; Keith Connors starts our day at the Bob Sierra Y on Northdale Blvd in Tampa from 9-11 am, then I’ll be at the South Tampa Y on Himes from  11-1 pm, then I’ll jump over to Valrico at the Campo Y on Culbreath Rd from 4:30-6:30 pm.  We have full details if you click on the Magic 94.9 events guide – you can even win a Kindle!

   Sunday, I’ll have the pleasure of welcoming one of the Bay area’s newest restaurants to town. Genghis Grill is now open at 910 Providence Road in Brandon. Talk about fun – it’s a build your own stir fry restaurant with over 70 fresh ingredients to choose from and a full liquor bar. I’ll be there from 3-5 pm. 

   And finally, congratulations to BGR the Burger Joint, one of our newest burger spots for finding a great way to show our friends in Miami what we’re all about when it comes to beef! BGR will be at the South Beach Wine and Food Festival’s annual burger bash on February 24^th, hosted by Rachael Ray. When I read the description of their Wellington Burger, I immediately started craving one, big time.  Think of a burger made with prime, dry-aged beef topped with roasted mushrooms, caramelized onions (does anything else belong on a burger, please), garlic, mustard seed and blue cheese, presented on a toasted brioche and mojo sauce. Yes!

   Next week in Kelly’s Kitchen – a true food fight among some top chefs. And it’s not a pretty sight. Stay tuned.

WORDS OF WISDOM FROM KELLY’S KITCHEN

Always strive to excel, but only on weekends.  Richard Rorty