Six buzzed-about chefs are part of a newly announced one-off dinner series from Rooster & the Till. Simply titled "The Dinner Series," the lineup of limited-seating dinners will have the chefs, two of which are local, design and execute a menu with co-owner chef Ferrell Alvarez and the rest of the Seminole Heights restaurant crew.
Ultimately meant to highlight the country's "most forward-thinking cuisine," the spreads won't be safe or mundane, according to a statement from Alvarez, who says the Rooster team looks up to all the chefs involved. Adventurous and curious eaters are the target audience for the monthly Dinner Series, which begins April 30 with a six-course omakase, a Japanese meal of dishes curated exclusively by the chef, in collaboration with Noel Cruz and Branden Lenz of Ichicoro in Seminole Heights.
Next comes the chef-owner of Seattle's Eden Hill, Maximilian Petty, a James Beard Foundation Rising Star Chef of the Year semifinalist in 2016 and 2017, on June 25. Then George Sabatino, the chef-owner of Aldine in Philadelphia, on July 30. Chef Gabe Erales of Austin's Dai Due and Tulum, Mexico's Noma Test Kitchen follows on Aug. 27. And last but not least, Michael Gulotta of New Orleans-based MoPho and Maypop, who was among Food & Wine's 2016 picks for Best New Chef, is slated for Sept. 17.
"These guys' talent pushes us to step up our game and match their level of passion, catch up to their speed," Alvarez said. "We're hosting the series because we admire these guys, we want to showcase talent from across the country and help put Tampa Bay on the forefront for the national culinary conversation."
A special beverage-pairing program is planned from Rooster co-owner Ty Rodriguez and manager Myles Gallagher in addition to the grub. And guests will also have the opportunity to rub elbows with the chefs during a one-hour reception prior to each dinner.
A la carte tickets, available for purchase online, cost between $150 and $200, while the five-dinner package (which saves diners $127) is $820.
"Dinners like this bring a special uniqueness out of chefs. This is a rare chance to get the best of the country without having to travel to Seattle, Austin, Philly or New Orleans," Alvarez added. "It saves locals the trip and puts it all in our backyard."
