RovingFoodies

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RovingFoodies

As a multi-award-winning farm-to-table chef, I want to spotlight exceptional Tampa Bay eateries and farms that are doing it right. Have you been roved?

Our mission when we first thought of creating Roving Foodies was to shine a light on restaurants who were supporting local farms. Unfortunately, we found that it was a pretty brief list of places factually doing this. So, we decided we needed to back up a step and find local farmers who are doing things right by growing food sustainably. This way we could spotlight them and hopefully inspire indiv

iduals and chefs to take advantage of ethically grown local food. As seasons change, we will rove various parts of the country in search of these farms. As we visit the farms we will make a video of the farm, write a blog post about it, and add them to the farm list page. Chef Shelley will also do an instructional cooking video showing you how to use the fresh ingredients we got from that farm. If you know of a sustainable farm that should be roved, please use our contact page to let us know about them. And if you know of a true farm-to-table restaurant (not just a marketing ploy), then we want to know about them, too. That way when we come to your town, we can feature both the farms and the restaurant(s) that support them.

11/07/2024

I’m so excited!!! The hardcover copies arrived today for the book signing later this month. I can’t wait for you all to Become UnRefined!

The book goes on sale this Saturday on Amazon in hardcover, softcover, and Kindle.

10/25/2024

Slow fermented clean, non-GMO pizza dough is now available in the freezer at The Boozy Pig!!! This dough is great for not just pizza, but calzones, Stromboli, garlic knots, fried dough and more!

Ingredients:Non-GMO unbleached and NOT enriched wheat flour, water, sea salt, olive oil, and yeast. Slow fermented for two days before packaging.

10/18/2024

This weekend at The Boozy Pig we have an incredible lineup of treats! Apple cider sour cream donuts using fresh pressed apple cider, cinnamon rolls with buttercream frosting, giant pumpkin chai coffee cake muffins, almond canoes (made without gluten) made with our own marzipan (almond paste), as well as our 1/4 pound brownie cookies and chocolate chip cookies. Oh, and we also have our house made pumpkin spice syrup for a spicy cafe con leche, and our house made syrups for peppermint mochas! Made with organic and clean (non-GMO, no traceable pesticides, etc) ingredients. Come and enjoy these seasonal specials this weekend 10:00 am to 3:00 pm.

10/15/2024

It’s amazing how many people I have seen complain about health issues and when I respond about how eating whole food can help them they answer that they don’t have the time 🙄 They are more interested in spending loads of money on supplements and pills. How about just Becoming UnRefined?

UnRefined bittersweet truffle fudge.

10/12/2024

I’m working at The Boozy Pig making our pumpkin spice syrup from scratch with cinnamon, ginger, nutmeg, allspice, and cloves. Pairs great with our cinnamon swirl coffee cake muffins, or some sour cream donut holes.

10/11/2024

The Boozy Pig will be opening today with a limited menu of soups and sandwiches (including our Cuban breakfast sandwich) to serve our community. We know that most of our neighbors are out of power. The staff who made it through relatively unscathed have come in to make sure we can take care of our neighbors. This weekend (Saturday and Sunday) we will have organic scratch donuts as a special treat. Old fashioned sour cream donuts, plain, glazed, and chocolate glazed. And chocolate chip cookies, too. We all need some comfort food right now ❤️

09/27/2024

For my Foodies looking for UnRefined treats, we will have those at The Boozy Pig starting after the book release in the next month or so. Hang tight!

09/21/2024

One of the things I cover in my book Becoming UnRefined is what true health actually means. It’s interesting that others are catching on as well. From National Geographic:
“We’ve been measuring BMI since the 70s—but is the flawed metric still helpful?
Our body mass index is categorized into underweight, normal, overweight, and obese based on data largely from white middle-aged men—decades ago.”
I’m so anxious to get this book out and into the publics hands. All of these myths need to be debunked for the health of everyone.

09/20/2024

Strawberry balsamic crumb bars and chocolate hazelnut truffle tarts. Where can you get these? Why at The Boozy Pig of course! Gooey bars are in the oven, too!

09/18/2024

While I work on wrapping up my book I’m also working with Andrew The Boozy Pig and creating a whole line of baked treats. One side is a butcher shop with Florida pasture raised meats, the other side is a cafe that uses those meats. If you haven’t been, then you are seriously missing out!

09/10/2024

235 pages so far, 87 recipes even though it’s not a cookbook but a guidebook for true health. Tomorrow it goes to the proofreader for a final check while I create the FDA compliant nutrition labels for every recipe. Becoming UnRefined is almost ready to go to press!!!

09/07/2024

Whew! I’m at 165 pages in the book with many more to go, but I’m getting there. While it is being proofed I will be creating nutrition labels for each recipe to insert before the final formatting. Getting so close!

Address

Tampa, FL
33606

Website

http://www.RovingFoodies.com/

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Our Story

Join us on our foodie adventures! We have experience as restaurateurs in every aspect from chefing to front of house. Additionally we know nutrition and lack thereof. We aspire to provide you with an inside look into restaurants and food to help feed your body and your soul. We will recommend places to eat, as well as share recipes and tips with you.

Additionally, we offer services to help new, struggling or failing restaurants to gain or regain success. Please feel free to message us if you need our help. Have you been roved?