Chef Du Jour | ItsYourHomeMagazine.com
Three partners. Three genres of business. Thus, explains the “33” of Brix 33.
The amazing administrative team at Brix 33 developed a most brilliant name to match a most contemporary concept for a most exemplary dining, social and retail experience ever known to our slice of paradise in West Tampa Bay. This triple-crown collaboration consists of a casual upscale restaurant, a wine store and a wine bar with state of the art wine dispensing systems and offering over 30 different craft beers, all under one roof. In addition Brix 33 can also host private events of up to 25 people in their private event room.
Rich Scherch, retired after 30 years in engineering, and president of Trinity’s newest hotspot explains more about the name, “Brix is a term commonly used in brewing. It is a measure of the sugar in a solution, normally denoted as Degrees Brix (°Bx). The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, and honey industries. Additionally, the final alcohol level is a function of the Brix level of the pre-fermented solution.”
Dan Clark, a 20-year business professional in the Trinity area and former proprietor of The Wine Loft, brings more than 25 years of experience in the wine industry to Brix 33. Dan serves as vice president and sommelier, and enthusiastically shares his expertise to enhance not only your meal, but your entire wining and dining experience, right down to the perfect wine selection to take home from their retail store.
Executive Chef, Mark Malowski, started his career “cooking on the New York circuit.” He chose to attend the Culinary Institute of America in Hyde Park in 1990, and after earning his degree, his culinary journey led him to Europe where he catered to heads of state and potentates, while overseeing some of the world’s finest hotels in Europe’s recreation center.
“I had the chance to prepare meals for Les Aspen, the former secretary of defense, and many of the other ministers of Europe. I returned to the states and started an extensive career as the executive chef for companies such as Doubletree, Marriott, Hilton and Adams Mark hotels. I have spent the last ten years with Whole Foods market, and I was an instructor at the Blair House in Austin,” Chef Mark recalled.
Chef Mark became acquainted with Dan while working and teaching at Whole Foods. They connected with Rich, who had been planning this business venture since his retirement in August 2013, and Brix 33 was born!
Chef Mark uses only local growers and fish co-ops for the freshest, highest quality products he can find. Moreover, he insists on purchasing only the finest, all-natural meats to prepare and serve their guests, who can share plates in order to capture a complete example of Chef Mark’s culinary creations.
“All fish and produce is purchased locally, and they must meet all state and local guidelines, as well as minimum specs on pesticides, with no antibiotic or hormones in the meats,” Chef Mark remarked. “I love the Gulf, and take advantage of it as often as I can, which may explain my (menu’s) strong emphasis on seafood.”
This dynamic team invites everyone to visit Brix 33 at 8351 SR 54, Trinity, to relax, eat a delicious meal in the restaurant, have some good wine, all of which is reasonably priced, and leave feeling satisfied and anxious to return!