The Habitat for Humanity Gardens Gala

“GARDEN BOUNTY” at The Club Treasure Island
Saturday, March 5th, 2016, 8:00 AM – 2:00 PM
The Club, 400 Treasure Island Causeway, Treasure Island
Market style event features flowers, garden art, produce and artisanal goods at the Pool Pavilion.

11:30 AM Question and Answer Session with P. Allen Smith
12:30 p.m. – 2 p.m. VIP luncheon at features PBS show host, author and gardening/lifestyle expert P. Allen Smith. $75 per person includes meet and greet, 4-course luncheon and signed cookbook by P. Allen Smith. Proceeds benefit Habitat Pinellas.

For more details or to become a Garden Bounty market vendor, visit
BLUEPRINT “Great Gardens” Gala benefiting Habitat for Humanity of Pinellas County
Saturday, March 5, 2016, 6:00 PM
The Vinoy Renaissance St. Petersburg Resort, 501 5th Ave NE
Honorary Chair: celebrity gardening expert, designer, author and public television show host P. Allen Smith
Emcees: NBC’s “Daytime” co-hosts Jerry Penacoli and Cyndi Edwards
Features the talents of 13 local designers who have created the event’s signature VIP “dining rooms.”
$225 per person. ALL proceeds benefit Habitat Pinellas.

For more details or to purchase tickets to BLUEPRINT Great Gardens, visit

From “P. Allen Smith’s Seasonal Recipes from the Garden”
Tiny Orange Muffins
Makes 4 to 5 Dozen Muffins
For the Muffins:
8 tablespoons (1 stick) of butter, at room temperature
1 cup of sugar
2 eggs, beaten
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
Grated zest of 2 oranges
½ cup golden raisins
1/3 cup chopped pecans
For the Glaze:
Grated zest of 1 orange
juice of 2 oranges
1 cup light brown sugar, packed

Preheat oven to 400 degrees F. Generously butter mini muffin tins or line them with paper liners.
In a large bowl, cream the butter and sugar together. Then add the eggs and beat until well mixed. Dissolve the baking soda in the buttermilk and add this to the mixture, alternating with the flour. Mix in the orange zest, raisins and pecans.
Fill the muffin cups three-quarters full and bake for 15 minutes. Immediately remove the muffins from the tins and keep them warm on a serving plate.
In a small bowl, mix the orange zest, orange juice, and brown sugar. One at a time, pick up the warm muffins and dip the tops into the glaze. Let the muffins dry on a wire rack set over a baking sheet. Once they are dry, return the muffins to the serving plates and serve immediately.

From “P. Allen Smith’s Seasonal Recipes from the Garden”
Oven-Fried Catfish (or Yellowtail Snapper) With Fresh Dill Tartar Sauce
Serves 4-6
8 4 ounce catfish fillets
1 tsp salt
2tbsp hot sauce
Vegetable cooking spray
1 cup yellow cornmeal
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
Tartar Sauce
Makes 1 ¼ cups
1 cup good quality mayonnaise (such as Hellmann’s)
1 ½ tsp finely chopped zesty dill pickles
1 ½ tsp small capers, drained
1 tbsp finely chopped shallots
1 tsp grated lemon zest
1 tsp finely chopped fresh dill leaves
1 tbsp fresh lemon juice

Sprinkle the catfish fillets with the salt and place them in a heavy-duty zip top plastic bag. Add the hot sauce, seal and chill for 2 hours, turning the bag over occasionally.
Preheat the oven to 425 degrees F. Coat the baking sheet with vegetable cooking spray. Mix the cornmeal, kosher salt and pepper together in a shallow bowl.
Remove the fillets from the marinade and dredge them in the seasoned cornmeal. Place the fish on the baking sheet and bake for 10 to 15 minutes or until the fish flakes with a fork. Then turn on the broiler and broil the fillets 3 inches from the heat (with the oven door partially open) for 4 minutes, or until lightly browned. Sever with tartar sauce on the side.
For Tartar Sauce:
Stir all the ingredients together in a small bowl. Cover and chill for at least 2 hours before serving.

Angie Croft, our VP of Development, will be representing Habitat and our BLUEPRINT “Great Gardens” gala and Chef Paul Liptak from The Club at Treasure Island representing “Garden Bounty.” (Both on the same day, March 5, both benefitting Habitat Pinellas and both feature P. Allan Smith!)

We will be bringing a couple small auction items to have on set in close proximity during the cooking segment. Chef Paul will be making a Snapper dish from P. Allen Smith’s cookbook. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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