Tampa Bay Restaurant Week 2017 was June 15th through 25th and, to kick it off, we brought back everyone's favorite foodie event, Meet The Chefs, for the third year in a row—featuring more chefs and courses than ever before!
Check out 2017's event video below!
Thank you to video production studio, Roundhouse Creative, for capturing all of the fun!
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Creative Loafing's Meet The Chefs 2017
Attendees RSVPed to the event on Facebook and invited their friends here!
Foodies didn't want to miss this unique opportunity to rub elbows with the chefs behind some of their favorite restaurants and menu items during an intimate meet and greet with more than ten of the area's amazing, local chefs!
Creative Loafing's Meet The Chefs 2017
Thurs., June 15th | 6 p.m. to 9 p.m.
The Vault | 611 N. Franklin St. in downtown Tampa
THIS EVENT SOLD OUT.
Attendees RSVPed to the event on Facebook and invited their friends here!
Foodies didn't want to miss this unique opportunity to rub elbows with the chefs behind some of their favorite restaurants and menu items during an intimate meet and greet with more than ten of the area's amazing, local chefs!
FEATURING:
Ava | Chef Joshua Hernandez
Ava | Chef Joshua Hernandez
Octopus & potatoes with fingerlings, pickled fennel, dill, romesco, & balsamic
paired with Cowan Cellars Sauvignon Blanc
Castile | Chef Nicolas Lebas
Mediterranean her-cured Atlantic salmon with espelette pepper vinaigrette, dehydrated nicoise olives, & basil crystals
paired with Marco Felluga Pinot Grigio
Cru Cellars | Chef Brad Sobo
Braised octopus salad with pickled fennel, arugula, & pine nut
paired with Prinzsalem Riesling
CW's Gin Joint | Chef Gui Alinat & Chef Cody Tiner
"Angeled" eggs pickled in beet juice, loaded with fresh dill & house smoked salmon plus Ile Flottante (Floating Island) with soft meringue floating on a French vanilla-infused custard with toasted almonds & crackling caramel for texture
paired with Prinzsalem Riesling
Dr. BBQ | Chef Ray "Dr. BBQ" Lampe
Pork rind nachos with beer cheese, chopped beef brisket, cilantro lime crema, & guava barbecue sauce
paired with Paul Hobbs Cross Barn Pinot Noir
Élevage | Chef Jonathan Atanacio
Maryland Crab Roll with Old Bay, spicy slaw, & a sweet roll
paired with Cowan Cellars Sauvignon Blanc
Haven | Chef Courtney Orwig
Steak tartare with harissa, cucumber, lemon creme fraiche, & crispy potatoes
paired with Prinzsalem Riesling
Holy Hog BBQ | Chef Danny Hernandez
Brisket with a homestyle buttermilk biscuit & pimento cheese
paired with Gran Clos Les Mines
Mise en Place | Chef Marty Blitz
Venison picadillo boniato puree & black garlic mofongo crumble
paired with Gran Clos Les Mines
Proper Kitchen & Cocktails | Chef A.J. Lambden
Shiner Bock braised short rib with roasted root vegetable & farro hash, charred cauliflower, & and Shiner Bock demi-glace
paired with Gehricke Cabernet
Lobster mac & cheese with heirloom tomatoes, local spinach, & aged white cheddar bechamel
paired with Marco Felluga Pinot Grigio
The Black Pearl | Chef Christopher Artrip
Duck confit tacos with three-week oaxacan mole negro, heirloom tomatoe pico de gallo, fresh corn tortilla, & chicharron de pato
paired with Prinzsalem Riesling
The Living Room | Chef Tony Bruno
Olive wood smoked lamb belly with a pistachio chimichurri and roasted garlic yuca cake, pickled red onions, and a smoked paprika olive oil drizzle
paired with Paul Hobbs Cross Barn Pinot Noir
The Refinery + Fodder & Shine | Chef Greg Baker
XO summer sausage, pimento cheese, lavender & black pepper chicken cracklings
paired with Chateau de Arnaud Bordeaux
paired with Chateau de Arnaud Bordeaux
plus VIP-only passed hors d'oeurves by
SaltBlock Hospitality + Catering | Chef Viet Vo
Each of the chefs sampled a soup, appetizer, main course, or dessert to make up a small plates meal featuring wine pairings handpicked by the chefs.
This was an intimate, cocktail-style event with a limited number of tickets available!
General Admission
SOLD OUT
GA includes small plates by each chef & wine pairings.
VIP Admission
SOLD OUT
Each of the chefs sampled a soup, appetizer, main course, or dessert to make up a small plates meal featuring wine pairings handpicked by the chefs.
This was an intimate, cocktail-style event with a limited number of tickets available!
Tickets
SOLD OUT
GA includes small plates by each chef & wine pairings.
SOLD OUT
VIP includes small plates by each chef, wine pairings, & a VIP-only area featuring gin bar sampling by CW's Gin Joint & passed apps by SaltBlock Hospitality + Catering.
This has sold out in 2015, 2016, & 2017!
This was a unique foodie opportunity to sample exclusive bites, chat up your favorite local chefs, celebrate the best time of the year (aka Tampa Bay Restaurant Week 2017), and get your hands on a copy of CL’s annual Food Issue, where CL unwrapped some of Tampa Bay's tastiest sandwiches—in print and online on June 15th!
Oh, and did we mention: each restaurant participating in Meet The Chefs will be offered an exclusive multiple-course prix fixe meal for only $30 or $45 during Tampa Bay Restaurant Week?!
Check out videos from previous Meet The Chefs events below!
Thank you to video production studio, Roundhouse Creative, for capturing all of the fun!
Thank you to video production studio, Roundhouse Creative, for capturing all of the fun!
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For more information on this event, please contact Alexis Chamberlain at [email protected] or 813.739.4879.
21+ only. Programming subject to change. Event takes place rain or shine. No refunds are available.
