The Vault in downtown Tampa

Everyone's favorite foodie event, Meet The Chefs, was back to kick off the 11th annual Tampa International Airport presents Tampa Bay Restaurant Week. Locals got the chance to rub elbows with some of the folks behind favorite Tampa Bay area restaurants and menu items!

This event gave attendees a unique opportunity to sample small plates served by notable Tampa Bay area chefs, each offering up an appetizer, soup or salad, entrée, or dessert option. This was an intimate, cocktail-style event with a limited number of tickets available!

FEATURING:

Ava | Chef John Lister
Grilled Polenta Cake
topped with a braised lamb ragu & finished with a tomato mint jam

Buya Ramen | Chef Michael Sponaugle
Braised Short Rib Bun
soy & grapefruit braised short rib, pickled cucumber, & sriracha aioli

Cena | Chef Michael Buttacavoli
Cavoli O's
wild game meatballs with anellini pasta & herb tomato sauce

CW's Gin Joint | Chef Gui Alinat & Chef Cody Tiner
Boneless Short Rib
with celery root puree, cipollini onions, & crispy bacon

Datz | Chef Alicia Wolding
Pomegranate & Green Tea Tartlets
topped with blueberry buttercream, decorated in shades of violet, & garnished with holographic shimmer

Frankie's Lobstah Trap Raw Bar & Grill | Chef Viet Vo
Virgin Seafood Bloody Mary Bar
Frankie's Bloody Mary Blend with a variety of fresh seafood to top it off

Iberian Rooster | Chef J. Ward
Goan Patties & Feijoada

Noble Crust | Chef Rob Reinsmith
Beets & Avocado
with burratta, pickled strawberries, pistachio, & garlic crostini

Pisces Sushi & Global Bistro | Chef James Keene
Lemongrass Curried Duck Breast
with mango pineapple chutney, & coconut aioli

Roy's Hawaiian Fusion | Chef Eric McHugh
Spicy Salmon Roll
cucumber, mango, & kabayaki

SaltBlock Hospitality | Chef Daniel Miller
Duck Confit Toast
mango butter, green papaya salad, & basil

The Black Pearl, The Living Room, Iron Oak | Chef Chris Artrip
Dusk Til' Dawn Wagyu Brisket Cassoulet
blackeyed peas & red beans, smoked duck sausage, crispy bacon, charred jalapeno, & oak roasted glace de viande

The Lure | Chef Ryan Grubbe
The Moxie
Maryland style crab cakes layered between tortilla chips, mixed field greens, & citrus caper aioli