New experiences await longtime Tampa Bay food and theater critic, Jon Palmer Claridge

In Stephen Sondheim’s award-winning 1973 Broadway musical, “A Little Night Music,” an aging courtesan bemoans the younger generation’s lack of discretion and forethought as she recounts her many aristocratic liaisons. Her irritation builds as the lyrics pose many questions, ultimately ending with: “Where’s craft?”

Little did I know as I sat in the last row for my first Broadway visit, that that very question would dominate my own professional life for the next five decades and would drive my critical observations for Creative Loafing Tampa Bay, which I’m retiring from after a review of “Next to Normal” at Tampa Repertory Theatre .

I have been exceedingly fortunate during the last 12 years as a critic for CL. As far as I have been able to research, I am the only (lucky person) to have served as both a food/wine and theater critic across the entire U.S. of A. I never thought of myself as a journalist, but rather as a devotee of craft. I’m blessed with natural curiosity and what (in my younger years) might have been described as an oppressive enthusiasm. In a field of ever increasing specialization, I studied acting—embracing my then hero Laurence Olivier’s passion for stage makeup. But I also was a theatrical omnivore taking every set and lighting design class I could manage. I had a knack for drafting and perspective drawing, but flopped at the piano. A good ear didn’t transfer to my hands. When I decided that grad school was good prep for a steady job given that I now had a child, I opted for an MFA in directing while still learning all I could about design. I learned to sew (a good life skill), but stayed focused on sets and lights while directing. These broad experiences gave me keen insight into all the specific choices that need to be made by each collaborative artist to make a play.

The purpose of a theater critic, in the wise words of Arena Stage’s long time artistic director, Molly Smith, is “to provide context.” It’s not to create hyperbolic quotes for artists to add to their clip book or even to quote for PR purposes, although sometimes quotable prose emerges as I fiddle with my iPad. Rather, my goal is always to serve you, the readers. So, for me, it’s storytelling. Even in the decade when I was just doing restaurant reviews, my aim was always to describe the experience of what it was like to spend an evening at the establishment at hand and give details about pros and cons of the particular meal.

As I explained in my introductory “Calling All Hedonists” column in June 2012,, I find it useful, even essential, to use Goethe’s three questions for evaluating art as an approach for any useful criticism. Even in your own daily lives when you’re not charged to write about your observations, using Goethe as a filter enables us to focus the experience. 1. What was the chef (or artist) trying to do? The answer provides focus whether you’re sampling an inexpensive snack from a food truck or indulging in modernist cuisine wizardry from a Michelin aspiring kitchen. Only then can you look at the craft and decide: 2. How well did they do it? And, finally, come to the conclusion: 3. Was it worth doing?

The answer, of course, is just one person’s opinion. But whether it’s food or theater, making that leap requires context and continuous education. That’s why I’ve spent my life studying craft and pursuing these two obsessions at the highest levels. I’ve been privileged to have the ability regularly to access Broadway, London’s West End, Stratford’s Royal Shakespeare Company and to taste at great vineyards and luxuriate in Michelin-starred dining.

Surprisingly, my first review for CL was a one-off theater review in April 2012. But that led (long story) to a lunch with CL’s long-time editor, David Warner, and my ascension to the role of food critic where I served for a decade. That included a monthly wine column and periodic “postcards” from my culinary travels, largely thanks to my British ex-pat girlfriend’s ability to win “Star Performers” trips from PRP Wine International. These historical columns are still available on the CL website. Or, if you prefer, as collected (with additions & recipes) in an a book, “Drink.More.Wine.” My sincere hope is to encourage you to embrace my mantra of “peak experiences now.” It’s sort of unfathomable to me that there are over 600 entries searching my name on the CL database, but writing on a regular basis for 12 years adds up.

I must say, as I step away that I share the observation of Peter Marks, the long time theater critic of The Washington Post as he recently left his position: “I feel like a character in an existential play by Tom Stoppard: relinquishing an endangered job in a struggling business that covers a gasping industry.” On the culinary front, even as restaurant reviews waned, CL’s Kyla Fields brings you oodles of food news each week, while the scene shows diversity and growth plus the advent of Michelin stars.

I’d love our artistic leaders to see more of each other’s work and for everyone to understand that the Theatre Tampa Bay (and all) Awards are subjective. Running a restaurant or a theater company is a high wire act; despite best efforts, success is not guaranteed. So we must appreciate those committed souls willing to fight against the odds.

Serving you has been the privilege of my life, and only made possible by CL’s string of supportive and insightful food editors (Arielle Stevenson, Meaghan Habuda, Jenna Rimensnyder Troyli) and the aforementioned Mr. Warner and current wizard, Ray Roa, who with publisher James Howard, magically kept CL afloat through the pandemic when so many other publications, restaurants and theaters crashed and burned.

My closing message to you all—as I leave with profound thanks for your attention—is simply to enhance your life every chance you get. Prioritize experiences over stuff. Without art and great food, life is barren. Please step outside your comfort zone NOW . . . new peak experiences are waiting.

Subscribe to Creative Loafing newsletters.

Follow us: Google News | NewsBreak | Reddit | Instagram | Facebook | Twitter