Month: November 2019

Tim Light Named Cypress Creek Middle School’s First Principal

Cypress Creek Middle School has its first principal, and he is a familiar face to many of the students who will help him open the school next fall.

Tim Light was most recently an assistant principal at the combined Cypress Creek Middle High School. His office will continue to be on that campus.

Light’s appointment was approved at the Pasco School Board meeting on Oct. 1 and became official on Oct. 2.

“I was here when the school opened and am really thrilled to have the opportunity to take what we started here and branch into another building,” says Light.

Light has been an assistant principal with the Pasco County School District since January 2011, serving for many years with principal Carin Hetzler-Nettles at both Cypress Creek and Wesley Chapel High. Prior to that, he taught in both Pasco and Broward counties. He holds an Educational Specialist (Ed.S.) degree in Curriculum Instruction Management and Administration, a Master of Science (M.S.) degree in Educational Leadership, and a Bachelor of Science (B.S.) degree in Secondary Education Social Studies.

“I think it’s amazing,” says Hetzler-Nettles of Light’s new job. “He helped me open this school. He really took part in the creation and building a foundation of Cypress Creek. In my mind, it’s truly a perfect fit.”

While she’s excited for the school’s growth, Hetzler-Nettles says she’ll miss the students, faculty and staff who are moving to the middle school adjacent to the high school campus.

“It’s bittersweet,” she says. “It’s like losing an appendage. I really do feel that way.”

The combined school currently has nearly 1,000 middle school students and 1,250 high school students. Rezoning to ease crowding at other local schools (see story on pg. 6) is expected to add about 600 students at each school. When the middle school opens in fall 2020, it should have somewhere around 1,600 students.

Light says the combined school’s assistant principals who are designated as middle school assistants will make the move with him, along with about 45 or so teachers.

“I’m ecstatic to have this opportunity,” says Light, “continuing what we started here and taking it to another level over there, where we can focus solely on middle school.”

The middle school campus is being built to host a fine arts program with a black box theatre. Students who enroll in the fine arts program at the middle school are expected to have a seamless transition into the fine arts program at Cypress Creek High, including the opportunity to take dual enrollment performance classes through Pasco Hernando State College, which is building its Instructional Performing Arts Center (IPAC) on a nearby piece of property that is adjacent to both the middle and high school.

Light says another exciting feature of the middle school allows students to take industry certification courses. For example, students in the digital media and multimedia academy will learn Photoshop, Illustrator and InDesign and, at the completion of eighth grade, will take the tests that will allow them to be certified in these programs.

“Adults pay hundreds of dollars for these certifications,” says Light, “but these kids take them for free as a 14-year-olds.”

He says the new campus will feel very much like an extension of the high school campus. The colors and mascot of Cypress Creek Middle High will be used at both the middle and high schools next year.

The transition should be seamless for Light as well, despite the fact that the last time he held a middle school job title was back in Broward County in 2007.

“Even though my job (history) has been as a high school assistant principal,” says Light, “having a combined campus, we never looked at our staff and kids as two different levels. They are all our kids.”

District officials are confident in Light’s abilities, too.

“He is a proven leader in the area with his past experiences at Wesley Chapel High School (as assistant principal) and Wiregrass Ranch High School, as teacher, coach and leader,” says Marcy Hetzler-Nettles, assistant superintendent for middle schools.

“The vision he laid out for the future of the middle school was crystal clear, with multiple strategies to engage and ensure student success,” she continues. “Mr. Light’s enthusiasm and actions embody and elevate all aspects of our district vision and mission to prepare students for success in college, career and life.”

cypress

Shell Pillow Aids In Recovery

It was one week after her wedding, when she was just 28 years old, that Shelley Archbold discovered a lump in her breast that turned out to be cancerous.

Through radiation and chemotherapy, her friend from college, Wesley Chapel graphic artist Mary Glassman (photo), sat by Shelley’s side.

Several years later, after Shelley gave birth to a son, she underwent genetic testing and decided to have a double mastectomy to reduce her risk of having a future recurrence of the disease.

Mary wanted to give Shelley a meaningful, useful gift. Searching the internet, she found that many women use a mastectomy pillow, but she didn’t find one she thought looked very comfortable — or sanitary, for that matter.

“I’m kind of a germophobe,” says Mary, who squirmed at the thought of a pillow up against a body recovering from surgery that couldn’t be washed. “My mom taught me to sew when I was very young, so I thought I could sew her something.”

Mary says she made a quick pattern, cut it out, and fashioned the first pillow. Since Shelley had a double mastectomy, Mary made two pillows so she would have one for each side.

“It turned out that her gift was by far the most useful thing that I didn’t know I would need,” says Shelley. “A lot of times when you’re sick, people want to help and they don’t really know how. Mary took it to the next level trying to think of what really would be the most comforting and helpful. She’s brilliant.”

Because Shelley liked the pillow so much, when Mary’s aunt had a mastectomy, Mary made her pillows, too. A couple of friends and neighbors asked her to make them for friends who had the procedure, too.

Mary, who lives in Seven Oaks with her husband and two kids, considered how many people could benefit from her pillows. She knew she couldn’t personally sew enough to make the pillows by hand, so she researched and found a company to manufacture the pillows.

Mary considered what to name the pillow, and ultimately settled on a tribute to her dear friend who first inspired it.

She named it, “The Shell Pillow.”

Her first production run has been completed and is currently being shipped. Once the pillows arrive, they will be ready for sale.

Mary says The Shell Pillow is better than others on the market because it is longer, offering more comfort.

While it was designed for those recovering from a mastectomy, it can be used by anyone recovering from breast or shoulder surgery who would benefit from being able to rest their arms away from their body.

And, of course, there’s that washable cover. “They have an aesthetic appeal and don’t look like a medical device,” Mary says. “You’d be comfortable having them out on the couch or on your bed.”

While Mary is both excited about launching her business and a bit nervous about the unknowns of undertaking something she’s never done before, she said she’s mostly looking forward to making the recovery process more comfortable for any women facing recovery from a mastectomy.

“I saw my friend and aunt suffer through it,” Mary says. “It’s difficult. If it could let them rest a little easier, ultimately that’s my goal, to give people comfort.”

Her friend Shelley believes The Shell Pillow will make a difference.

“I was really honored that she named it after me,” says Shelley. “I hope others find comfort the way I did, and know that it came from a friend helping a friend. Her reason to make these came from the heart.”

The Shell Pillow currently is available for pre-order and is expected to be available for purchase later this month. For more information or to purchase The Shell Pillow, visit TheShellPillow.com.

breat shell pillow

Las Palmas Earns The Title Of Best Cuban Restaurant In Tampa Bay!

Ramses Garcia, the owner/chef at Las Palmas Latin Grill off County Line Rd., just south of the Pasco County line (near Five Guys Burgers & Fries), is a pretty confident guy — confident about his food and his restaurant’s entrenched position in our community — and that confidence has been boosted in recent years, as Las Palmas has won a couple of impressive titles.

After being named as the purveyor of the “World’s Best Cuban Sandwich (Tampa historic style)” at the Cuban Sandwich Festival held in Ybor City the last two years, and with the shocked reaction he received from the community when he closed his former Las Palmas location (in the Pebble Creek Collection, a little further south on Bruce B. Downs Blvd.) nearly two years ago — as well as the overjoyed reaction he and his wife Ana got when Las Palmas resurfaced in its new location earlier this year — it’s easy to understand why he feels so strongly about what he does.

But, even the big man with the bigger personality couldn’t possibly have expected to win the title bestowed upon him recently by another well-known (even though I’d never heard of it before…just kidding) local publication — Best of the Bay Cuban Restaurant, by Creative Loafing.

Or did he?

“Hell yes, we deserve it,” Ramses says proudly. There were at least 75 other Cuban restaurants throughout the Tampa Bay area that received votes, so that’s not something you can win by accident. You and the Mrs. love my food, don’t you?”

Heck yes, we do. I’ve enjoyed so many dishes over the years at both of Ramses’ Las Palmas locations — from the ropa vieja (shredded beef) to the breaded palomillo steak to the lechon asado (roasted pork) and the crispy beef, aka vaca frita (which is marinated in garlic-lemon mojo sauce sautéed to a delicious crisp), to the deep fried pork chunks drizzled with garlic mojo (masitas).

But, the dish that hooked Jannah on Las Palmas that also has been my long-time favorite is the merluza a la Russe (whitefish with Russian sauce, made with chopped eggs, parsley and spices; left photo on next page). Well, maybe it used to be my favorite.

New Favorites?

The reason is not because I don’t still love this flaky, white fish (also known as hake), lightly breaded, flash-fried and topped with chopped egg and delicious spices. It’s because Ramses recently added a few new menu items that are now vying for attention as my favorite.

Ramses has a unique take on the traditional Peruvian-style fish ceviche tapas. Not only does he marinate raw whitefish in lime juice and spices, he places chunky pieces of it into edible cups made out of plantains and tops this tapas with onions and red and yellow peppers. Other favorite starters/tapas on the menu include yuca fries, empanadas, deviled crabs, stuffed potatoes and croquettes.

Las Palmas also has a great café salad, topped with smoked ham, Genoa salami, Swiss cheese, green olives and banana peppers and his creamy herb dressing is outstanding, although he also has great balsamic vinaigrette and ranch dressings, too.

Ramses also recently added thick-cut loin pork chops (costillas de puerco; photo above) that are available breaded and deep fried or marinated and grilled (as in the picture) and are tender and super-tasty.

But, my favorite of the new menu items is an amazing churrasco steak (above), topped with one of the best homemade chimichurri (green) sauces I’ve ever tasted. And, even though the churrasco is flank steak, it is amazingly tender and cooked to perfection.

“Of course it’s tender,” Ramses says proudly. “That’s prime flank steak — the best you can buy. It costs a little more, but I want people to know that when they eat here, they get top quality at great prices.”

For those looking for a quick and delicious lunch (served 11 a.m.-3 p.m., Monday-Friday only), many of Las Palmas’ Cuban favorites are available with one side dish for $8.49 to no more than $9.49, including the roasted pork, ropa vieja, picadillo (minced beef), fried butterfly shrimp and the chef’s selection “Tour of Havana,” a classic sampler trio of ropa vieja, roasted pork and picadillo.

Available lunch sides include black beans, boiled yuca, sweet or green fried plantains, green beans, peas, a side house salad and even French fries.

And, of course, Ramses sells a lot of his “World’s Best” Cuban sandwiches at lunch, too. He also serves a Miami-style Cuban (without salami), a roasted pork sandwich, breaded or grilled palomillo steak and a breaded basa (freshwater fish) sandwich, all served on artisanal Cuban bread.

At dinner time, you can have your choice of yellow or white rice and black or red beans, in addition to the lunch sides mentioned above. You also can substitute a cup of one of Las Palmas’ premium soups — black bean, white bean and collared greens, garbanzo beans or black beans and rice soups — for only 45 cents additional. Other dinner entrées not mentioned earlier include chicken and yellow rice, grilled chicken breast and two shrimp dishes I sadly can’t sample — breaded, fried shrimp and shrimp in garlic sauce.

What About Dessert?

You definitely should save room for dessert at Las Palmas.

The sampler pic above features items that are available every day in the beautiful display case at the front of the restaurant, including (l.-r.) the tres lechés (sponge cake soaked in three kinds of milk, including evaporated, condensed and heavy cream), a traditional chocolate layer cake, Cuban-style flan and a light and delicious creme brulée, which has that perfectly crisp topping even though it’s not flambéed tableside. A second display case located near the cash register offers a variety of perfect pastries, all with flaky crusts and delicious fillings like guava and (I believe) some kind of berry.

And of course, there’s amazing espresso (aka café Cubano) and some of the best café con leché in town.

Las Palmas’ catering menu is extensive but never expensive, with corporate events and large parties a specialty, and Ramses says beer and wine is definitely in the restaurant’s future.

Las Palmas Latin Grill is located at 6431 E. County Line Rd., New Tampa. It is open Monday-Wednesday, 11 a.m.-8 p.m., and Thursday-Saturday, 11 a.m.-9 p.m. It is closed on Sundays. Reservations are never required. For more information, call (813) 803-3903 or visit LasPalmasLatinGrill.com.

Las Palmas

The Brunchery Looking To Open Doors By December

When it comes to grabbing breakfast off busy Bruce B. Downs (BBD) Blvd. in New Tampa, there is no shortage of places to grab a pastry, donut, breakfast sandwich or a cup of coffee.

But, if you want a couple of eggs over easy, a strip of fresh bacon, a slice of warm toast and coffee in a ceramic mug, you’re pretty much out of luck.

However, the good news is that your luck is about to change.

The Brunchery, a popular Valrico restaurant locally owned for 30 years by Kevyn Farley and known for its stuffed French toast, grilled muffins and six kinds of eggs Benedict, is planning to open in the old Boston Market space on BBD the first week in December, if not sooner.

New owner Stanley Athan is enthusiastic about his latest venture. He grew up in Washington state, in a family that has spent more than 50 years in the restaurant business.

Athan’s first job was washing the dishes in one of his father’s restaurants at age 14, so he could earn enough money to buy a car when he turned 16. He is the youngest of three brothers, all of whom now own restaurants — Stanley owns Voula’s Good Eats, named after his mother, in Mountlake Terrace, WA.

When he started looking for new a new business to buy, however, a number of factors pointed him towards Florida. He spent eight months searching for a pizza place or a diner — anything but a chain eatery.

“Floridians are sick of chains,” he says. “They go because they don’t have other choices.”

When one of his old high school friends mentioned that the restaurant he lived down the street from, The Brunchery, was for sale, Athan quickly hopped on a plane.

“When I first walked in, it was exactly what I was looking for,” Athan says.

On his second visit, they got his order wrong. He ordered stuffed waffles, and instead was brought stuffed strawberry French toast. He said it was so good, however, he left a $10 tip.

The Brunchery wasn’t “broke,” so Athan didn’t have much to fix. The restaurant uses the same recipes that Farley used, continues to buy their products —bread, fruit, etc. — from the same vendors, and perhaps most important, serves the same coffee.

Athan merely added some social media muscle to the operation, and sales have been up since he took over in December of 2018.

Now, he is looking to duplicate the rooster-themed, country feel of his prized mom n’ pop at his 2,300-sq.-ft. space in Valrico to his new 3,100-sq.-ft. space in New Tampa, which will have seating for 100.

He is fully aware that a place to have breakfast in New Tampa is high on the wish list of many area residents.

The Brunchery is best known for its breakfast items — made-from-scratch Belgian waffles and French toast (for the special this week, they were stuffed with blackberries), homemade homefries, steak and eggs and breakfast scrambles — but it also has a lunch selection that includes burgers and sandwiches.

Athan said one of the best compliments he has gotten since taking over the restaurant came from one of his customers who is from New York, and said The Brunchery’s Reuben sandwich was the best he’s had since moving to Florida.

With chef and general manager Al Marku, Athan hopes to build the same loyal customer base in New Tampa that he has built in Valrico.

“We know what customers want and like,” Athan says. “We will be bringing that to New Tampa.”

brunchery New Tampa

In pursuit of pythons

Did you know Florida’s Burmese python problem is spreading north? Former Cory Lakes Isles resident and Wharton High grad Kevin Reich is helping to make sure that doesn’t happen.

Kevin Reich was driving through the Grand Cypress National Preserve in Ochopee, FL, one evening back in late July, and was about to give up and head home when the tail of a Burmese python caught his eye.

“Just by the tail, I knew it was going to be a big one,” Kevin says.

So, he did exactly the opposite of what you might expect — but something perfectly normal for him — he parked his car on the side of the road, hopped out and walked up to the snake.

Armed only with his bare hands, Kevin grabbed the tail and dragged the python out, the two dancing a slithery dance, as he deftly avoided attempts by the python, which are non-venomous constricting snakes, to wrap itself around him.

After 15 minutes, the snake was tuckered out. Kevin grabbed it by the neck and victoriously bagged it.

He was right about the size, too: it checked in at a goosebump-inducing 17-feet, 9 inches long, and weighed in at 83 pounds, 12 ounces.

At the time, it was the second-longest ever caught by a member of the Python Action Team.

“I knew it was going to be a challenge and a bit of a battle,” Kevin says. “Big snakes don’t come along much. It was a very big, very strong animal. When it started to lose its steam, I just went in for its head and got a hold of it. I could tell it was still very strong. It was trying to turn its jaw around to bite me. The hardest thing sometimes is getting them in the bag.”

While Kevin’s full-time job is in the U.S. Coast Guard, he finds plenty of time to do his part to help the Florida Fish and Wildlife Conservation Commission (FWC) try to tame the ever-growing population of Burmese pythons in the Florida Everglades and surrounding areas. The FWC created the Python Action Team in 2017, to combat the invasive species, and has captured nearly 1,000 pythons since.

Still, Kevin says that in certain areas, where racoons, rabbits and opossums should be bountiful, there too often is nothing, due to the spread of the Burmese python.

He says he knows what animals do and don’t belong in a certain area. Growing up in Cory Lake Isles, he says he was your typical Florida outdoor boy, exploring his nature-rich community.

“There isn’t one little portion of those lakes or islands that I don’t know,” he says. “I fished on that lake every day. It’s where I learned a lot about the outdoors in Florida.”

Kevin joined the Coast Guard in 2016, after graduating from Wharton in 2012.

He was stationed in Miami, which was a perfect fit, in part because it allowed him to explore the Everglades. It was while doing so with a buddy that he caught his first Burmese python — a freshly hatched 2-footer.

By the way, his second catch was a 15-and-a-half foot python.

He became a certified volunteer Burmese python hunter, before the FWC and Southwest Water Management District began programs that contracted people to help rid the area of pythons.

“It’s awesome,” Kevin says. “You get paid to go out in these places in the Everglades and explore and help remove these snakes.”

Python Action Team members make just $8.46 an hour, plus $50 for each snake measuring 4 feet, and $25 for each additional foot beyond that. So, a 17-foot Burmese python would net the hunter $375.

That’s a nice bonus for something Kevin confesses he would do for free just to help. He says that 95 percent of contractors do not euthanize pythons on site. Instead, they bag them and hand them over to the FWC for research, as the wildlife commission tries to figure out a way to more effectively remove the snakes.

Since he began trapping pythons, Kevin says he has captured well over 100 of them. He has been bitten numerous times, and has been sprayed with the snake’s musk, which he says leaves one the foulest odors he has ever smelled. He says he keeps Lysol disinfectant wipes in his equipment bag to wipe off his arms anytime he gets tagged.

The longest python ever caught in Florida was 18-feet, 8-inches (in 2013), and the longest ones caught by the Python Action Team are 18’-4” (in September) and 18’ (last December).

“Most of the folks that know me are not at all surprised that I do this,” Kevin says. “It’s definitely a challenge and something I enjoy. I know what animals do and don’t belong, and some of these places just don’t have any small mammals or birds left. These snakes are everywhere. I’m doing my part to help and preserve the area.”

cory lake isles snake