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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