The Rez Grill Chef Pairing Dinner with The Ravenous Pig

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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Special thanks to Seminole Hard Rock Tampa for hosting us at Social Hour. As always, all opinions are my own.