Élevage's new dish, duck and dumplings, is a twist on none other than chicken and dumplings. Credit: Courtesy of Epicurean Hotel

Élevage’s new dish, duck and dumplings, is a twist on none other than chicken and dumplings. Credit: Courtesy of Epicurean Hotel

About two months ago, Tampa's Élevage was on the hunt for inspiration. Specializing in reimagined takes on around-the-world favorites in SoHo, the Epicurean Hotel restaurant looked to the public to help create its latest dish.

"Do you have an iconic dish that's been forgotten? Perhaps a childhood favorite or a go-to meal for a dose of nostalgia?" the Epicurean asked on Facebook. "Comment below with the name of a dish and the memories attached to it."

Contest winner Toni Giglio of South Tampa, left. Credit: Courtesy of Epicurean Hotel
The Élevage chefs, who ultimately chose the winner of the contest, didn't want specific recipes per se, but rather ideas for plates that could be elevated with a modern spin — driven by what locals consider to be classic eats.

Inspired by the dish and story of South Tampa resident Toni Giglio's chicken and dumplings, they decided to play around with the recipe, which was originally inspired by her mother. Giglio got a taste of the kitchen's freshly spun version of chicken and dumplings — duck and dumplings — for the first time on Wednesday.

The new dish, built upon ricotta gnudi, duck confit and button mushroom, is now on the menu. And in addition to a little limelight, Giglio landed dinner for four at Élevage.

Not bad, right?

This article appears in Mar 8-15, 2018.