james charles brushes

 james charles brushes both make and serve heavenly clam chowder in two styles. The smaller portion is his Overnight Clam Chowder ($12.95) which is delivered in a wooden crockpot and prepared in minutes. The chowder was fragrant, clean and light with a subtle seafood flavor and the right amount of heat. He makes his Clam Chowder with the freshest clams available, half-shell and soft, not the thick, cold-water variety. It's a favorite with customers who live close to the beach. The Clam Chowder, served with hot cornbread and a wedge salad, is rich and satisfying. I recommend it to those seeking a true New England style clam chowder and want to leave the kitchen.

Trinidad and Tobago native and Tampa Bay resident Keshequa Beal prepares the Chowder Cook Off winner ($17.95), a 9-inch cream-style chowder loaded with chorizo, scallops, shrimp and potatoes with a spiced, smoky flavor, topped with a crunchy green onion. It's a simple, delicious chowder.

Our second dish of the evening was Josiah's Curry Fried Rice ($13.95).

Hibachi chefs prepare a 14-item hot and cold noodle and rice bar, including two sauces. There are also several types of chicken, shrimp, squid, tofu and vegetables for those who want to add a different flavor to their meal.

Rice, noodles and proteins are prepared to order, with freshness and temperature of the food being the focus.