Author: descott

Several Tampa Bay Chaine members accepted an invitation to attend the Tampa Club’s June Wine Dinner featuring wines from several wineries in the Northwest region of the United States.  The exquisite menu was compiled to match wines selected by the Tampa Club’s Vintners’ Club members.

The dinner was hosted on June 22nd, 2018 at the Tampa Club, high atop the Bank of America building in Downtown Tampa.

Menu:

Reception:  Passed Hors d’oevres; Sun-dried Tomato and Goat Cheese Puff Pastry Canapes; Wine:  A to Z Wineworks Bubbles

First Course:  Apple Cider Poached Pear, Black Butter Roasted, White Cheddar Fondue, Micro Herbs; Wine:  Resonance, Williamette Valley Pinot Noir (2016).

Second Course:  Bibb Leaves Tossed with Caper Lime Vinaigrette, Feta Cheese, Tomato, Citrus Poached Prawns, Capers, Toast Points, Fresh Cracked Black Pepper; Wine:  North By Northwest Winery, Red Blend Columbia Valley.

Third Course:  Charred King Trumpet Mushroom, Charred Grapes, Pea Tendrils, Foie Gras Fig Reduction; Wine:  Mercer Estates Wine Cabernet Sauvignon.

Fourth Course:  Roasted Bone Marrow Canoe, Gremolata, Chevre Whipped Yukon Potato, THEN Cabernet Braised Providence Cattle Company Short Rib, Muscadine Reduction, Eggplant and Tomato Napoleon; Wine:  Substance, Columbia Valley Cabernet Sauvignon.

Dessert:  Local Dade City Lime/Passion Fruit/Guava Pie, Charred Meringue with Citrus Zest; Wine:  A to Z Wineworks, Riesling (2012).

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Author:  Austin Randall Taylor, Vice Chargé de Presse, Officier Commandeur

A small yet enthusiastic group of Tampa Sun Coast Bailliage members and guests gathered for the final event of the season on May 26, 2018 at the award-winning Mise En Place Restaurant in the Minaret Room, overlooking the picturesque University of Tampa and its historic minarets.  The occasion was the James Beard Inspired Dinner, created by Proprietor Chef Marty Blitz.  The James Beard Foundation’s mission is to honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable. 

 

CEO/Proprietor Maryann Ferenc, who with Chef Marty established Mise En Place in 1986, spoke of the inspiration behind the dinner. “(Bailli) Bob Procida (and his wife Phyllis) who have been wonderful clients for many years, were excited about Chef Marty re-creating menu items that he had done in his Rising Star Chef Dinner at the James Beard House in 1993.  We loved the idea of being able to look back and remember that wonderful time in our career and share it with these distinguished palates.”

 

Mise En Place is Tampa’s premier restaurant for Modern American cuisine, with dynamic fare and flavors reflecting Chef Marty’s love of food and our region and global community of the West Coast of Florida.  Chef Marty creates dishes in his mind, mentally combining flavors and food until it is complete – finished – done.  He then works with his staff to produce and serve the meal without ever tasting the recipe.  All in attendance that night agreed that this process creates some of the most exciting food in the Tampa Bay area.  Thank you Chef Marty for recreating that historic dinner celebrating you as a Rising Star Chef!

MENU

Mise En Place

May 26, 2018

 

Hand Passed Hors d’oeuvres

Venison Tartare

Tuna Conserva

Bouvet Excellence Brut Rosé, Loire

 

First Course    

Preserved Orange Chai Tea Cured Faroe Island Salmon

Compressed Cucumber, French Breakfast Radish, Pea Greens, Brioche Toast Crumbs

Chateau de la Roche Sauvignon Blanc, Touraine

 

Second Course    

Hazelnut Agnolotti

French White Asparagus, Peas, Artichoke, Aged Sonoma Jack, Saffron, Orange Nage Intermezzo

Domaine Laroque Chardonnay, Cité de Carcassonne

 

Third Course    

Duck Breast Sous Vide

Ramp Soubise, Cipollini Onion Cherry Agrodolce, Parsnip Duck Confit Risotto

Van Duzer Pinot Noir, Willamette Valley

 

Fourth Course    

Creekstone Prime Strip

Beets Sunchoke Smoke Marble Potato Morel Ragout, Horseradish Gremolata, Bone Marrow Custard

Chateau Val du Joanis ‘Cuvee les Griottes’, Luberon

 

Dessert

Quince Pear Galette

Chocolate Cremeux, Marcona Almond Aleppo Crumble, Rhubarb Jam

Fonseca Bin 27, Oporto

 

Executive Chef Marty Blitz

 

 

Photos by author and Vice Chargé de Médias Sociaux Donald Scott

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Cool breezes blowing off the Gulf of Mexico, a bright moonlit sky, and a string duet welcomed us to the rooftop reception at the historic Fort Harrison Hotel in downtown Clearwater, FL.  Being early December, the hotel was decorated in stunning holiday array which added to the festive mood of the evening.  As we made our way to the reception, all of the guests marveled at the beauty and expanse of the holiday decorations.  Our rooftop holiday celebration began with champagne, cocktails, and passed hors d’oeuvres.

At the appointed time, the doors to the Crystal Ballroom were flung open to reveal a breathtaking hall set in a style fit for royalty.  It was to become the elegant visual harbinger of the amazing nine course dinner that was to come.   Lead by the Fort Harrison Hotel executive chef Barry Reid and the Vice Conseiller Culinaire et des Professionnels Rene Marquis, each course was introduced by one of the culinary staff, professional members of the Chaîne.  Along with each course, expert commentary was provided about the wine by Luca Biancolini, the Maitre D’Hotel of the Hibiscus Restaurant in the hotel.

Highlights of the dinner were the grilled duck rillette served on a plank with the Chaîne emblem burnt into the wood.  Both the lamb rack and the veal pot-au-feu were celebrated as true culinary art.  The evening concluded with the customary recognition of the chefs and staff by Bailli Robert Procida and honored guest Bailli Provincial SW Bill Solomon.

 

MENU

Fort Harrison Hotel

December 2, 2017

 

Lobster Toast and Crème Fraiche, Smoked Salmon Gougeres

Beef and Stilton Cheese Crostinis, Mini Vegetable Soufflé

Gloria Ferrer Sonoma Brut – Sonoma California

 

Pumpkin and Acorn Soup

White Truffle Agnolotti, Hazelnut Cream, Young Parsnip, Chanterelles, Black Garlic, Nutmeg Toast

The Goose Expression 2009 – South Africa

 

Scallop and Mussels

Yellow Pepper Sabayon, Granola, Bergamot Panna Cotta, Green Salad, Bacon, Lime Caviar

Beringer Moscato – Chile

 

Smoked Duck Rillette

Buckwheat Brioche, Orange Buttermilk, Foie Gras Custard and Banana

Hidden Rock Petit Verdot 2009 – Australia

 

Wheat Grass and Wild Berries

Charred Pear, Sheep Yogurt, Wild Berry Consommé

Domaine William Fevre Grand Cru Chablis 2015 – France

 

Snake River Farm Dry Aged Lamb Rack

Cardamom Infused Lamb Belly, Pecan Pavlovas, Creamy Cashew Barley,

St Andre Cheese, Shallot Confit, and Roasted Lady Apples

Fattoria Cerro Manero Rosso – Sangiovese and Merlot Blend – Tuscany, Italy

 

Veal Pot-Au-Feu

Braised Veal Cheek, Glazed Petit Vegetables, Morels, Bone Marrow Allumettes

Terra D’oro Zinfandel – Amador County – California

 

Sticky Toffee Pudding

Honey Brandy Infused Devonshire Cream, Malt Sable, Poached

Rhubarb and Quince, Black Cherry, Champagne and Elderberry

Innocent Bystander Pink Moscato – California

 

Coffee and William Dean Truffles

Mission (shot) – Bird Dog – Devil Dog (cocoa cayenne liqueur) with Banana Liqueur

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Photos by author and Fort Harrison Hotel staff