Host Chefs

Chad Johnson
Haven and Epicurean Hotel, Tampa, FL

Jonathan Atanacio
Élevage, Tampa, FL

Courtney Orwig
Haven, Tampa, FL

Habteab Hamde
Bern’s Steak House, Tampa, FL

Pastry Chef Kim Yelvington
Chocolate Pi and Harry Waugh Dessert Room, Tampa, FL


Guest Chefs

Ferrell Alvarez
Rooster & the Till, Tampa, FL

Christopher Artrip
The Black Pearl, Dunedin, FL

Greg Baker
Fodder & Shine and the Refinery, Tampa, FL

David Benstock
Il Ritorno, St. Petersburg, FL

Marty Blitz
Mise en Place, Tampa, FL

Michael Buttacavoli
Cena, Tampa, FL

Jason Cline
Poké Rose, Tampa, FL

Noel Cruz
Ichicoro, Tampa, FL

Ted Dorsey
The Mill, St. Petersburg, FL

Tyson Grant
Parkshore Grill, St. Petersburg, FL

Joshua Hernandez
Ava, Tampa, FL

Jeffrey Hileman
FarmTable Kitchen, St. Petersburg, FL

Eric Lackey
Ulele, Tampa, FL

Jason Laukhuf
Jamison B. Breadhouse Bakes, Tampa, FL

Lauren Macellero
Reading Room, St. Petersburg, FL

BT Nguyen
Restaurant BT, Tampa, FL

Chris Ponte
Cafe Ponte and On Swann, Clearwater, FL

Rob Reinsmith
Noble Crust, St. Petersburg, FL

Jason Ruhe
Brick and Mortar, St. Petersburg, FL

J. Ward
Ava, Tampa, FL


Hors d’Oeuvre

Foie Gras, Bone Marrow, and Guanciale Mofongo Croquettes with Sherry-Smoked Apple–Sage Butter

Vietnamese Green Papaya–Herb Salad with Baked Prawn Cake

Carimañola de Pollo > Confit Chicken Thighs with Charred Sweet Corn, Yucca, and Sancocho Bouillon

Spiced Carrot Soup with Red Lentils, Whipped Buttermilk Cream, Radishes, and Minted Pea Pesto

Beef Short Rib Tartare with Black Truffles, Fried Quail Egg, and Mustard Aïoli on Parmesan Pretzel Crostini

Champagne Taittinger Brut la Francaise NV

Brooklyn Brewery Sorachi Ace Saison


Crispy Brussel Sprouts with Blood Orange Agrodolce, Citrus, Pickled Fresno Chiles, Mint, and Truffled Goat Cheese Fonduta; Smoked White Bean Hummus with Shaved Crudité, Toasted Pine Nuts, and Crispy Lavash Croutons; Egg Yolk Ravioli with Duck–Chicken Liver Mousse, Crispy Truffled Mushrooms, Foie Gras–Pine Nut Butter, Parmesan, and Smoked Confit Grape Tomato; Kaisen Kinilaw > Hamachi and Tako with Calamansi, Coconut, Chiles, Ginger, Red Onions, and Toasted Garlic; Crispy Stuffed Sardines with Caponata, Lemon, Asiago; and Stone Ground Spelt and Roasted Black Barley Sourdough with Cultured Butter

King Estate Domaine Pinot Gris 2015

Dogfish Head Craft Brewery SeaQuench Ale

Citrus–Achiote Wahoo with Smoked Jalapeño–Epazote Rice, Charred Chayote, Fermented Black Bean–Corn Relish, Hibiscus–Pepita Furikake, Sofrito Aïoli, Toasted Chile Aïoli, Watermelon Radish, and Hemp Seed Shoots; Cassoulet with Red Chile Confit Free Range Chicken Leg, Housemade Duck Chorizo, Roasted Berkshire Pork, White Bean, Sweet Potato, and Onion; Smoked Pork Campanelle with Crispy Pigs’ Ears, Lime, and Shishito Bolognese; Prosciutto and Figs with Bitter Greens, Aged Balsamic, and Dehydrated Olive Oil; Steamed Savoy Cabbage with Cured Pigeon, Pioppini Mushroom, Black Vinegar Rice, and Crab Fat XO Sauce; and Volkornbrot with Stone-Ground Emmer, Einkorn, and Rye, Lemon Jelly, and Capers

Lincourt Pinot Noir 2014

Cigar City Brewing Jai Alai IPA

Pork Saltimbocca with Butternut Agrodolce; 60-Day Dry-Aged Beef Strip Loin with Roasted Campari Tomatoes, Cipollini, and Red Wine Jus; Alligator Crépinette with Cresses, Mustard, and Odds and Ends; Octopus Tagine with Black Barley, Walnut, Currants, and Caravan Spices; Ancient Grains–Autumn Vegetable Sausage with Mushroom Bacon, Braised Leeks, Hen Egg, and Flax Seed–Tomato Sauce; and Super Sprout Wheat Ciabatta with Garlic and Tomatoes

Clos du Val Cabernet Sauvignon 2014

Samuel Adams Nitro Coffee Stout

Coconut Milk Banana Pudding with Thai Basil Tapioca, Five Spice Butterscotch, Candied Macadamia Sesame Crumble, and Matcha; Fried Chunky Peanut Butter–Banana Bake with Espresso Powder, Compressed-and-Grilled Miniature Pink Lady Apples, Honeycomb, Mascarpone, and White Chocolate Mousse, Bing Cherry Kriek Lambic Syrup, and Micro-Mint; Passion Fruit Tart with Exotic Fruits, Vanilla Bean, Valrhona Double-Fermented Couverture Chocolate; S’mores with Sweet Potato and Dark Chocolate; and Crunchy Orange Blossom Brioche with Almond and Pistachio

Taylor Fladgate 20-Year-Old Tawny Port NV

Sierra Nevada Brewing Company Narwhal Imperial Stout

Related Info

If you're interested in hosting a benefit or would like to learn more, please contact Michelle Santoro at or 212.627.1111x552.