Tues., June 14th, 2022 • The Orlo
315 S. Plant Ave. in Historic Hyde Park
Tampa Bay Restaurant Week was back from June 16th through 26th, and we kicked off everyone's favorite food week with some of the Tampa Bay area's top chefs!
Meet The Chefs was a unique opportunity to rub elbows with and sample small plates by some of the minds behind favorite Tampa Bay area restaurants and menu items. Plus, drink sampling, and more.
This was an exclusive cocktail-style sampling event with a limited number of tickets available and sells out every year.
A portion of proceeds benefits Feeding Tampa Bay!
Chef Whitney St. Louis
717 Lasagna • Italian sausage, ground beef, whipped ricotta, mozzarella cheese, house marinara, asiago, and parmesan
Chef John Lister
Cavatelli al Ragu with fennel sausage and tomato
Chef Traci Bryant
Northern Thai Curry Canape • Chilled shrimp, Khao soi aioli, pickled mustard green relish, and wonton crisp
Chef Maria Sierra
Grilled octopus finished with fresh lemon juice, 15 Olives robust olive oil, and dill
Creole-style shrimp and grits with pan-seared creole shrimp on creamy smoky gouda cheese grits, bacon, and chow chow
Lola’s Chocolate Cake • Dark chocolate cake with raspberry filling topped with chocolate ganache and fresh berries
Chef Ray “Dr. BBQ” Lampe
Q the Nachos • USDA choice beef brisket, crispy house-made pork rinds, Sweet Lee’s BBQ Sauce, rattlesnake queso, pico de gallo, lime crema, and pickled onions
Chef Adam Hyatt
Foie gras mousse + strawberry profiterole
Chef Summer Bailey
Summer’s Creation • Yuzu cheesecake, blueberries, candied lemon zest, and caramel popcorn
Chef Joe Dodd
Nashville hot chicken leg with brussels and cabbage slaw
Chef Tony Bruno
Cherry Pepper BBQ Braised Pork Cheek Slider • Espresso cumin-brined pork cheek, cherry pepper BBQ sauce, pimento cheese spread, housemade pickles, and shaved brussels sprouts on a mini pretzel roll with a side of Mama’s Macaroni Salad
Chef Eusebio Rizo & Chef Joshua Rhynes
Carne Apache • Beef tenderloin, avocado cream demolition, napa cabbage, and jalapeño relish on a garlic crostini
Pulled Duck Confit • Duck confit mixed with pomodoro soffritto and infused pineapple chimichurri on a tostone
Wild Caught Yellowfin Tuna with feta and honey brined watermelon and minted pea puree
Foie Gras Canapés
Chef Felix Piedra
Stuffed Medjool dates with manchego cheese and serrano ham wrapped with pancetta and baked with marcona almond crumbs
A PORTION OF PROCEEDS GO TO FEEDING TAMPA BAY
We're so excited to partner with Feeding Tampa Bay!
Did you know?
• 1 in 4 children currently do not know where their next meal will come from
• 1 in 6 adults are facing food insecurity
• 1 million + are food insecure in our 10 county region
As one of the nation’s top hunger relief organizations, Feeding Tampa Bay is ending hunger by fueling human potential in every family, child and senior across our 10-county region. By leveraging the daily connection around a meal, the organization is evolving its partnerships, programs and services with a goal to break down barriers and create long-term health and capability in the lives of the individuals it serves. Feeding Tampa Bay has continuously evolved its services, doubling its reach to serve nearly 1 million people in our community, and anticipates it will serve more than 85 million meals this year. Feeding Tampa Bay and its community stand together to lift our neighbors, because food makes tomorrow possible.
Interested in being a part of Meet The Chefs?
For additional information, please contact Alexis at email@example.com