BUSINESS SPOTLIGHT:
GREENSTOCK
Inspired by PaleoLeap.com
CREOLE SEASONING INGREDIENTS
INGREDIENTS
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2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp onion powder
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1/2 lb raw shrimp, peeled and deveined 1/2 lb cooked sausage, cut into 1-inch pieces 2 zucchini, cut into 1/2- inch cubes
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1/2 tbsp cayenne or chili powder
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2 tbsp extra-virgin olive oil
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1/4 tbsp dried oregano
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Wooden skewers, soaked in water for 30 minutes
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1/4 tbsp dried thyme
DIRECTIONS
1. Heat your grill to medium-high. 2. In a bowl, combine all ingredients for creole seasoning. 3. In a large bowl, combine the shrimp, zucchini pieces, and sausage pieces and cover them with the olive oil. 4. Add creole seasoning and mix well until all ingredients are covered. 5. Load up skewers with alternating pieces of shrimp, sausage, and zucchini until they’re full. 6. Grill skewers until shrimp are well cooked (6–8 minutes).
At Denmon Pearlman, we love the high-quality ingredients, generous portions, and great atmosphere at Greenstock. Their service is excellent, and we also love the concept of having fresh, healthy food you can customize and grab on the go. Led by Chef David Benstock, who’s been recognized by the James Beard Foundation, Greenstock came to fruition based on a concept from Chef Dave’s wife and business partner, Erica. Erica grew up in New York City, and she missed the fast-casual, health-conscious options she had access to back home. Of the options available in St. Petersburg, she couldn’t find one that was quite hitting the mark. She and her husband, who also own Il Ritorno in downtown St. Petersburg, decided to open a restaurant to scratch Erica’s itch. The Benstocks reached out to husband and wife entrepreneurs Brooke and Peter Boyd. Together, they formed a partnership: The Benstocks run the restaurant side of things, and the Boyds constructed the restaurant and do the marketing. Today, Greenstock offers sustainably sourced and fresh ingredients. The menu is heavily focused on takeout orders and features five chef-created salads or the option to create your own salad by selecting from a range of protein, grain, veggie, and fruit options. As of writing this article on March 20, Greenstock is offering curbside pickup, delivery, catering, and takeout. Under normal circumstances, their hours are 11 a.m. to 8 p.m.
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sick, but she wouldn’t let me. Now, ironically, I spend all day looking at medical records and helping my clients who are injured. All three of our firm’s partners — Christian, Lee, and I — have past experiences that gave us the desire to help people. I’ll let Christian and Lee tell their own stories. As for me, I know that the time I spent by my sister’s side in the hospital made me a better, more empathic attorney. My sister wouldn’t let me drop out of law school when she was sick, and now I consider it my calling to use my training to serve our community and improve the lives of the people around me.
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