Aqua Talks

Aqua Talks stays at Blu Halo for a second helping, trading the dining room for the kitchen with executive chef David Smith — the guy making the magic happen. A Maryland native who came up through Hyatt and Two Roads Hospitality banquet kitchens (grinding from commis to banquet chef, cooking for parties of 50 to 5,000), Dave brings a Mediterranean-leaning, seafood-loving sensibility and a fresh-every-day philosophy to Blu Halo's St. Pete location, where he's been since it opened.The conversation is a food lover's tour: how rising meat and produce prices push him toward creative, lesser-known cuts (teres major, bistro and hanger steaks); his fresh Florida seafood (black grouper with citrus-peppadew gremolata, pan-seared sea bass with walnut-kalamata tapenade, scallop caprese); crowd-pleasers like the all-Wagyu smashburger that jumped from lunch to dinner; and a few home-cook tips along the way (dry your scallops, and yes to Old Bay on nearly everything). Larry and Dave build a full imaginary meal from cocktail to dessert, landing on the showstopper carrot cake and a Dubai chocolate cake — because, as Dave puts it, the first and last things you get are what you remember about a restaurant.In This Episode:00:43 - Deep Dive: Marketing for Tourism & Hospitality02:11 - Seafood: Chef Dave's Signature Dishes06:14 - From Hotels to Blue Halo: The Chef’s Journey11:07 - Transition to Lunch: Menu and Crowd13:50 - Entrées — Main Courses & Steak Selections18:21 - Outro: Closing Remarks, Resources & Call to ActionKey Takeaways:Rising prices, smarter cuts. With meat and produce costs climbing, Dave leans into creative, lesser-known cuts (teres major, bistro steak, hanger steak) to deliver a "wow" without breaking the bank.Fresh, every day. Seafood is called in and processed fresh daily — black grouper with citrus-peppadew gremolata, pan-seared sea bass with toasted-walnut and kalamata tapenade, and a pan-seared scallop caprese finished with Parmigiano Reggiano.A Mediterranean backbone. Dave's flavor profiles draw from Italy, Greece, and Turkey — capers, garlic, onion, olive oil — elevating simple ingredients.The smashburger nobody can resist. An all-Wagyu, made-to-order smashburger with garlic aioli and house pickles got so popular it moved onto the dinner menu; sided with truffle-Parmesan shoestring fries.Signature and staple dishes. The 10-year-strong Blu Halo chop, braised beef tenderloin tips, spinach salad with truffle vinaigrette and Plant City strawberries, bikini prawns, pan-fried burrata ("an adult mozzarella stick"), and a Wagyu pastrami smoked just for them in New York.Save room — it's what you remember. A carrot cake big enough for two, hot beignets with bourbon caramel, triple chocolate cake, and a pistachio-filled Dubai chocolate cake.Chef's home-cook tips. Dry your scallops before searing, Old Bay on almost everything (just not lobster — keep the butter), and simple wine pairings by dish.A deep kitchen résumé. From Hyatt and Two Roads banquet kitchens to time under chef Sam DeMarco and a Maryland pasta concept, Dave brings serious range to Blu Halo.

Aqua Talks heads on-location to Blu Halo, where managing partner Andy Donato walks host Larry Aldrich through the restaurant's second location — nestled between St. Pete and Tampa, right off Ulmerton near the Howard Frankland Bridge. Ten years after the original opened in Tallahassee, this spot just passed its one-year anniversary, and Andy makes the case for a place that lives in the niche between casual and fine dining: an everyday lunch or dinner, a craft-cocktail conversation at the round bar, or a special-occasion celebration with dry-aged steaks and seafood towers.Andy talks trends (craft cocktails and smoked Old Fashioneds are king, bourbon and whiskey are surging), the food that's winning over guests (a surprise-hit smash burger, the signature bikini shrimp, chicken lollipops, and a four-layer carrot cake big enough for three), and a happy hour built around premium liquor at half price with live music Wednesday through Friday. He also shares the brand's ambitions — growing from two locations to as many as six — and the "cutting edge," always-evolving menu philosophy that keeps regulars coming back to see what's new.In This Episode:00:43 - Episode Kickoff — Deep Dive into Marketing03:42 - Blue Halo — Background & Growth Plans07:14 - Dinner Experience at Blue Halo11:20 - Happy Hour and Social Scene at The Blue Halo13:27 - Seating and Group Accommodations17:43 - Why Drive to Blue Halo? Ambiance, Service, and an Evolving MenuKey Takeaways:The niche between casual and fine dining. Blu Halo aims to be an everyday lunch/dinner spot, a craft-cocktail bar hangout, and a special-occasion destination all at once — with a menu spanning affordable plates to dry-aged steaks and seafood towers.Trends Andy is watching. Craft cocktails (smoked Old Fashioneds are the top seller) and a big rise in bourbon and whiskey; he sees craft beer as past its peak.Signature and surprise dishes. The signature bikini shrimp (the dish Andy fought to get on the menu), chicken lollipops the chef Frenches, pan-fried burrata, filet tips — plus a smash burger that got so popular it jumped from lunch to the dinner menu.Save room for dessert. A four-layer carrot cake with homemade caramel and Cracker Jacks (big enough to share), blueberry cheesecake, and beignets.A generous happy hour. Monday–Friday, premium liquor at half price (not "well drinks"), food specials 4–6, cocktails from 11:30–6, with live music Wed–Fri.Built for groups and everyone. A circular bar designed for conversation, captain's tables and private dining for parties, a kids' menu, and even a patio pup menu.Location and growth. In the Publix Plaza by Topgolf, near the Raymond James corporate office and a growing city-center of condos and retail — with plans to grow the brand from two locations to four, five, or six.An ever-evolving menu. Andy's "cutting edge" philosophy means the menu refreshes with the seasons and trends — dine again in 12–18 months and it'll have changed (like the summer $28 Maine lobster "Lobster Trap" feature).

Returning guest Oliver Kugler of Visit St. Pete Clearwater delivers an energetic rundown of a destination firing on all cylinders. Record bed tax collections are rolling in — January and February 2026 are in the books and March looks like the best ever — powered by short-term rentals and hotels coming back online after the fall 2024 storms (though he notes some south-county properties are still recovering). The event calendar is a headliner: Red Bull Cliff Diving arrives at the St. Pete Pier in June (a 90-foot scaffold over a dredged Vinoy Basin), and The Ocean Race makes St. Pete Clearwater its North American stop in May 2027 — a 12-day international sailing event promising major global exposure.Oliver also unveils a new brand campaign, "Beach. Culture." — an evolution beyond "Home to America's Best Beaches" that leans into the destination's cultural depth: the Dalí Museum, an incoming 2026 Michelin guide, 600+ murals, food and beverage, music, and pro sports from spring training to the Tampa Bay Rowdies. He rounds it out with the community and economic case for tourism (Pinellas County's number-one economic driver, saving the average household roughly $1,730 a year), plus the ease of a car-free visit via the Grouper shuttle, Jolly Trolley, PSTA, and Sun Runner.In This Episode:00:06 - Introduction to Aqua Talks01:10 - Exciting Developments at Visit St. Pete Clearwater06:23 - Exploring the Cultural and Culinary Landscape of St. Pete Clearwater12:23 - Exploring Local Events and Attractions17:27 - Exploring the St. Pete Clearwater AreaKey Takeaways:Record bed tax, recovery complete. Jan/Feb 2026 set records and March is tracking as the best ever, driven by short-term rentals and hotels returning to inventory after the 2024 storms — though some south-county properties are still healing.Marquee events put the area on the international map. Red Bull Cliff Diving at the St. Pete Pier (June 5–6, 90-foot scaffold, Vinoy Basin dredged for safety) and The Ocean Race as the North American stop in May 2027 (12-day international sailing event).New campaign: "Beach. Culture." An evolution of "Home to America's Best Beaches" that adds the cultural layer — museums, food and beverage, music, and visual arts — as a reason to visit.Culture credentials. The Dalí Museum, a 2026 Michelin guide reveal, 600+ murals across St. Pete and beyond, and BayCare Sound (a top-rated open-air venue).New and renovated properties. Postcard Inn reopening as Luce ('80s California chic), plus major renovations at Serrata Beach Resort and TradeWinds on St. Pete Beach.Deep sports bench. Spring training (Blue Jays in Dunedin, Phillies in Clearwater), the Rays back at Tropicana Field, LPGA Annika and other championship golf, and the Tampa Bay Rowdies — the region's oldest pro team.Tourism as community benefit. Pinellas County's #1 economic driver, credited with the average household saving ~$1,730/year (no state income tax), with big events also serving locals (Clearwater Jazz Holiday, Country Thunder).Car-free and easy. Two international airports, the $8 "Grouper" airport-to-beach shuttle, Jolly Trolley, PSTA, and Sun Runner make exploring simple; Hubbard's Marina (Capt. Dylan Hubbard) is a five-time USA Today #1 charter operation.

Returning guest Sean Doherty, executive director of the Punta Gorda/Englewood Beach Visitor & Convention Bureau, marks 21 years with the organization and reports the destination has finally turned the corner on recovery from the late-2024 hurricanes. The conversation centers on two timely themes. First, how AI is reshaping DMO web strategy: as AI overviews increasingly answer travelers' questions before they ever click, Sean argues it's more critical than ever that a DMO's site be accurate and fresh so those AI answers pull from — and cite — the destination as the true "voice of authority." His practical shift is from keyword-based SEO to answer engine optimization: adding conversational FAQs to every main page to match how people actually phrase questions.Second, Sean breaks down a summer strategy tuned to the drive market amid high gas and jet-fuel prices, leaning even closer to home and in-state while not abandoning Allegiant feeder markets or higher-income fly-in visitors. He closes on the destination's culinary storytelling push — a "flavor coast" campaign featuring nine locally owned restaurants with waterfront, catch-what-you-eat, pet-friendly dining and standout stories like Bella Napoli's Italian pizza-contest finish and The Perfect Caper chef who beat Bobby Flay.In This Episode:00:06 - Introduction to Aqua Talks02:37 - The Impact of AI on Destination Marketing Organizations09:02 - Shifts in Travel Trends and Marketing Strategies13:14 - Marketing Strategies and Audience Targeting15:48 - Culinary Tourism and Local Flavor20:40 - Culinary Highlights and Future ConversationsKey Takeaways:AI is changing DMO web strategy. As AI overviews answer questions directly, accuracy and freshness matter more than ever so AI pulls from and cites the DMO as the voice of authority.SEO → AEO. Sean is shifting from keyword optimization to answer engine optimization, adding conversational FAQs to every main page to match how travelers actually ask questions.Be the voice of authority. DMOs know more about local dining, lodging, and events than anyone — and unlike partner sites that go stale (some listing attractions that no longer exist), his staff audits the site daily.Summer leans into the drive market. With high gas and especially jet-fuel prices, marketing shifts closer to home and in-state (a ~700-mile drive radius), without abandoning Allegiant feeder markets or upper-income fly-in visitors.Airport vs. drive is one visitor strategy. It all plays out in marketing spend across Allegiant feeder markets versus drive markets; Punta Gorda Airport and Allegiant are still positioned to grow.Culinary storytelling is a growth driver. The "flavor coast" campaign spotlights nine locally owned restaurants — waterfront, pet-friendly, catch-what-you-eat — with pro photo/video telling owner and chef stories (Peace River Seafood, Bella Napoli, Celtic Ray Irish Pub, The Perfect Caper's Bobby Flay win), with more to come.

Recorded live at VETS 26 in New Orleans, this episode features Tiphanie Forst, Founder & CEO of Frigata Health Strategies and a Principal at Deep Water Point. With 24 years across clinical, pharmaceutical, and healthcare IT — the past 20 focused on Military Health System modernization for the DoD and VA — Tiphanie has built a career on growth strategy, business development, and capture, helping drive multi-hundred-million- to multi-billion-dollar wins. At Frigata, she provides business development, sales capture, and proposal support, acting as the connector and "face of the company" for clients who can't be everywhere themselves: linking small and service-disabled-veteran-owned businesses to the government leaders, contracts, and teaming partners they need to win, and helping large primes get strategic by teaming smart rather than muscling in alone (she describes structuring a joint venture that landed a client among six awardees on a DHA contract).The through-line is connection across worlds that don't obviously overlap — veterans, professional athletes, investors, and health tech. The daughter of a retired Air Force lieutenant colonel, Tiphanie is deeply committed to the veteran and military-health space, and she draws a striking parallel between retiring athletes and transitioning veterans: both face a loss of identity and a need for new resources and support, especially around mental health. She's channeling that vision into a new venture, IconIQ, organized around growth, access, innovation, nexus, and a lifestyle/brand "studio" component — fitting for someone who's also a professional artist creating bold acrylic work under TWA – Art by Tiphanie Forst. It's a fast, energetic conversation about relationships as the real currency of federal business development.In This Episode:00:06 - Introduction to Aqua Talks03:45 - Connecting Veterans with Business Opportunities07:05 - Connecting Veterans to Opportunities in Business09:49 - Connecting Small Businesses and Veterans in Federal Procurement10:28 - Connecting Athletes and Media InnovationKey Takeaways:Two decades in military health modernization. Tiphanie brings 24 years across clinical, pharmaceutical, and healthcare IT — 20 of them on Military Health System modernization for the DoD and VA — behind multi-hundred-million- to multi-billion-dollar wins.Business development and capture, done through relationships. Frigata Health Strategies offers business development, sales capture, and proposal support, with Tiphanie serving as the "face" for clients at conferences and in the community — valuable for firms without in-house BD resources.Strategic teaming beats brute force. She structured a joint venture that positioned a lesser-known large business as a prime and landed it among six awardees on a DHA geographic-service-provider contract — sometimes the smart play is teaming with a strategic small business.Helping small and SDVOSB firms break in. From SAM registration to GSA schedules to knowing which contracts and people to target, she helps businesses new to federal procurement find direction and get onto winning teams.The athlete–veteran parallel. Tiphanie connects professional athletes and transitioning veterans around a shared loss of identity and mental-health challenges — and channels athletes into federal/tech ventures and philanthropic efforts.Deep health-IT roots. Her background includes EHR modernization work with firms like Leidos and Cerner (acquired by Oracle), including efforts toward a single longitudinal health record spanning the DHA and VA — "birth to grave."A new venture, IconIQ. Her evolving brand organizes her work around growth, access, innovation, nexus, and a lifestyle/brand "studio" — "iconic connections for intelligent outcomes."It's all connection. Her recurring theme: missions, investors, athletes, and veterans "all tie together," and relationships are what actually move federal deals forward.