The self-taught chef at the helm of Tampa’s Edison: Food+Drink Lab referred to the house as “the greatest place in America to cook.” She’d read about people commanding that kitchen for 30 years.
“I was beside myself with thrill,” Pierola said of the invite. “So many amazing chefs cooked there. It was awesome; something I always dreamed about.”
Though Pierola, who’s been a James Beard Award semifinalist four times, had imagined being summoned to cook at Beard’s home, she never outright pursued it; she just hoped it would happen one day. There to prepare a multicourse dinner for food enthusiasts (folks from Tampa included) on Oct. 20, the chef said she was struck by how small and quaint the fabled house is. It is, after all, where the pioneer of American cuisine lived.
“It’s an unassuming brownstone,” she said, “and you’re just like, ‘Wow, this is it.'”
Talking about the experience of hauling boxes of precious ingredients, prep and the like, Pierola described it as “an Amazing Race kind of thing.”
“You’re almost doing it giggling,” she added.
The dinner itself, showcasing a menu that was “an expression of our region,” went really well. But Pierola, analytical and focused, is always thinking about how it could’ve been better. As a chef, she said, you’re consistently learning, continuing to hone and hone and hone.
Pierola was particularly struck by the guests’ level of interest. She could tell that they were very into food; they had an interest and genuine curiosity about the dishes.
“To travel and see those people who eat from chefs all over was an enriching element of it,” Pierola said. She was also impressed by the warmth of the Beard Foundation’s welcome.
The chef, who noted that she’s never been bored in the industry, says she’d do it all over again: “Absolutely. It’s a rare thing, and I feel very gifted with the experience I had.”
This article appears in Oct 29 – Nov 4, 2015.