In 2011, I decided to make the move from Daytona Beach to Tampa. I found a job, which I thought was going to be temporary (7+ years later not the case at all) and over the first six months while my relocation was in process, I split time between our Orlando and Tampa offices. My first day on the job, my bosses took me for lunch at The Ravenous Pig. This was back when I lived the life of only knowing chain restaurants. The Pig quickly became my favorite Orlando restaurant and I still try to dine there whenever in town.
Why am I sharing this piece of history with you? Fast forward to December 2018. I was invited to a Chef's pairing dinner at The Rez Grill, Seminole Hard Rock Tampa featuring the talented Frank Anderson, head of Culinary at Seminole Hard Rock Tampa and James Petrakis, Chef-Owner of The Ravenous Pig. This dinner featured 6 courses, 3 created by each Chef, all with a pork themed. All 6 courses were paired with wine or a cocktail.
To say I was excited for this dinner is an understatement. Ever since Chef Frank came on board to Seminole Hard Rock Tampa, I have been very impressed. I have said it once before, and will say it again - he is doing amazing things not only for Hard Rock, but also for Tampa's thriving culinary scene. The price for this pairing was $99 a person. For 6 courses prepared by some of the best Chef's in Florida, all paired with drinks - that's a GREAT deal! Here's a recap of the amazing dinner we had at Seminole Hard Rock Tampa.
FIRST COURSE:
Stracciatella Cheese | Benton’s country ham, burnt honey, pistachio powder, Rez Grill
If I can say one thing and one thing only about this dish - Dear Chef Frank, please for the love of god put this on Rez permanent menu.
SECOND COURSE:
Tete De Cochon Brulee | Beets, Joyce’s mustard, shallot, frisée, Ravenous Pig
Ironically my first meal at Ravenous Pig was a salad called the Farmer. This popular salad is changed seasonally and during that trip was the first time I was introduced to frisée.
THIRD COURSE:
Braised Pork Agnolotti | Lemon brown butter, Parmesan, sage, Rez Grill
When I first saw the menu, this was the dish I was most looking forward to, and it did not disappoint. Seriously wishing I had a plate full of those pillows.
FOURTH COURSE:
Roasted Palmetto Creek Pork Loin | Gnocchi, pumpkin, apple butter Ravenous Pig
This dish was incredible. I loved every part about it!
FIFTH COURSE:
Frito Pie | pork chili, dirty cheese, pickled jalapeño, cilantro, Rez Grill
Oh Frito Pie! You had me at hello. I actually have served a dish similar to this at an event. I love the fun play on the amazing chili, using the Frito bag as a serving component.
SIXTH COURSE:
Tahini Tres Leches | Cardamom cake, grapefruit, larded toffee, chai meringue, Ravenous Pig
This was such a unique twist on Tres Leches and had so many flavors creating magic that you would never think worked well together.
The Chef's telling guests what to expect from the evening.
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Why am I sharing this piece of history with you? Fast forward to December 2018. I was invited to a Chef's pairing dinner at The Rez Grill, Seminole Hard Rock Tampa featuring the talented Frank Anderson, head of Culinary at Seminole Hard Rock Tampa and James Petrakis, Chef-Owner of The Ravenous Pig. This dinner featured 6 courses, 3 created by each Chef, all with a pork themed. All 6 courses were paired with wine or a cocktail.
To say I was excited for this dinner is an understatement. Ever since Chef Frank came on board to Seminole Hard Rock Tampa, I have been very impressed. I have said it once before, and will say it again - he is doing amazing things not only for Hard Rock, but also for Tampa's thriving culinary scene. The price for this pairing was $99 a person. For 6 courses prepared by some of the best Chef's in Florida, all paired with drinks - that's a GREAT deal! Here's a recap of the amazing dinner we had at Seminole Hard Rock Tampa.
If I can say one thing and one thing only about this dish - Dear Chef Frank, please for the love of god put this on Rez permanent menu.
SECOND COURSE:
Ironically my first meal at Ravenous Pig was a salad called the Farmer. This popular salad is changed seasonally and during that trip was the first time I was introduced to frisée.
THIRD COURSE:
When I first saw the menu, this was the dish I was most looking forward to, and it did not disappoint. Seriously wishing I had a plate full of those pillows.
FOURTH COURSE:
This dish was incredible. I loved every part about it!
FIFTH COURSE:
Oh Frito Pie! You had me at hello. I actually have served a dish similar to this at an event. I love the fun play on the amazing chili, using the Frito bag as a serving component.
SIXTH COURSE:
This was such a unique twist on Tres Leches and had so many flavors creating magic that you would never think worked well together.
Special thanks to Seminole Hard Rock Tampa for hosting us at Social Hour. As always, all opinions are my own.
