Events / Friends of James Beard Benefit Dinner

Tampa

Mon, October 06, 2014

6:00 PM
Epicurean Hotel
Member Price: $275 Public Price: $300 Phone: 813.999.8702
Reservations Policy

Host Chefs

Chad Johnson
Élevage, Epicurean Hotel, and SideBern's   

Habteab Hamde
Bern's Steak House

Courtney Orwig
SideBern’s 

Pastry Chef Kim Yelvington
Chocolate Pi and the Harry Waugh Dessert Room at Bern's Steak House

Guest Chefs

Ferrell Alvarez
Rooster & the Till, Tampa

Greg Baker
Fodder & Shine and The Refinery, Tampa

Marty Blitz
Mise en Place, Tampa

Michael Buttacavoli
Cena, Tampa

Tyson Grant
Parkshore Grill, Saint Petersburg, FL

Zack Gross
Z Grille, Saint Petersburg, FL

BT Nguyen
Restaurant BT, Tampa 

Chris Ponte
Cafe Ponte, Clearwater, FL 

Menu

  • Garden Terrace Reception
  • Michael Buttacavoli, Cena
    • Lobster Zeppole with Arrabbiata Marmalade and Olive Oil Powder
    • Carbonara Gnocchetti > Sous Vide Egg with Peas, Crispy Pancetta, Black Pepper Gnocchetti, and Parmesan
  • Tyson Grant, Parkshore Grill
    • Sea Scallops with Buttered Popcorn, Truffles, Point Reyes Toma Cheese, and Crispy Pancetta
    • B.L.T.  > House-Smoked Niman Ranch Beef Bacon with Bone Marrow Mayonnaise, Heirloom Tomato Jam, and Baby Lettuces on Sourdough
  • Marty Blitz, Mise en Place
    • Crab–Lamb Bacon Congee Croquettes with Shishito Pepper–Preserved Lime Jam
    • Smoked Chicken–Hazelnut Terrine with Fennel–Mustard Seed Sauerkraut and  Black Garlic Aïoli on Brioche Toast
    • Champagne Collet Brut NV
  • Dinner 
  • BT Nguyen, Restaurant BT
    • Lobster with Avocados, Sweet Peppers, Mango, Celery, Hearts of Palm, Mint, Cilantro, and Passion Fruit Vinaigrette
    • Domaine Weinbach Gewurztraminer Réserve Personelle 2012
  • Greg Baker, The Refinery and Fodder & Shine
    • Mullet Rillettes with Preserved Citrus Emulsion, Country Ham, Chicharrones, Grilled Fermented Grit Bread, and Sorrel
    • Domaine Louis Michel & Fils Chablis 1er Cru Butteaux 2012
  • Zack Gross, Z Grille
    • Snaptrufatojam > Roasted Hog Snapper with Truffled Potatoes and Bacon–Tomato Jam
    • Sandhi Chardonnay 2012
  • Chad Johnson, Elevage and Sidebern’s
    • Lacquered Quail with Game Bird Pâté and Autumn Burgoo
    • Domaine Pierre Guillemot Savigny Aux Serpentières 1er Cru 2011
  • Ferrel Alvarez, Rooster & The Till
    • Mangalitsa Jowl with Crispy Pig’s Ear, Fried Head Cheese, Smoked Potatoes, Lobster Mushrooms, Pickled Apples, and Perfect Yolk
    • Macphail Dutton Ranch Pinot Noir 2011
  • Habteab Hamde, Bern’s Steakhouse
    • Bern's Chateaubriand > Red Wine–Braised and Char-Grilled Beef Tongue with Matsutake Mushrooms, Fingerlings, Green Beans, Foie Gras Hollandaise, and Red Wine–Mustard Sauce
    • Prunotto Barbaresco 2010
  • Chris Ponte, Café Ponte
    • Dark Chocolate Semifreddo with Peanut Butter Macarons
    • Alvear Amontillado Carlos VII Sherry NV
    • Petit Four Service on the Garden Terrace
  • Pastry Chef Kim Yelvinton, Chocolate Pi and Harry Waugh Room
    • Assorted Macarons, Bonbons, and Nostalgic Treats

Related Info

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.