C U I S I N E
CHEFS’ SHOWCASE
A Benefit for the Clearwater Community Volunteers
By Margaret Word Burnside and Aaron R. Fodiman
This pork-based serving was paired with a spicy Zinfandel wine.
FOR ITS THIRD ANNUAL CHEFS’
Showcase in the historic Fort
Harrison’s top floor ballroom in
Clearwater, the Clearwater Community
Volunteers asked guest chefs to draw
inspiration for their dishes from “street”
food that is served around the world
from carts and other informal dining
options that are enjoyed while on the go.
The result was a phenomenal six-course
meal. The Fort Harrison’s Sommelier
Luca Biancolini carefully selected the
wines served with each round of food.
The evening began with tasty treats
from Chef Sean Ragan and Chef Mike
Thames, who created an Italian fried
pastry called a Zeppole that was served
with Vermouth Compressed Melon,
Prosciutto de Parma, Pecorino Toscano
Snow, Saba Grape and Micro Basil; as
well as tuna tartar with Avocado Mousse,
Smoked Tomato, Finger Lime Crema,
Blue Corn Crumble, Pickled Jalapeño
Chefs Bill Brown and Tim Brown served this unique dessert trio.
the centerpiece of the plate appeared to
be a donut, but turned out to be a luscious
cream with apple chunks covered in
caramel sauce. It was accompanied by
fried cake, that was made to look like
French fries, and a chocolate-covered
cake lollipop. The Adieu was prepared by
Gelato Master Tomasso Galantini, who
brought crepes, gelato and cotton candy
to the event in homage to the streets of
Verona.
This glamorous dinner set a standard
that will be difficult to achieve next year,
when the Chefs’ Showcase will again be
presented by the Clearwater Community
Volunteers.
Photography by Noraa
and Micro Cilantro on a
nacho.
The following course
was a street snack from
Mumbai, India called a Dahi Batata Puri,
which was created by Chef Vi and DJ
Indian Catering. They were small enough
to pop into your mouth whole, where
the enclosed flavors combined for a
unique treat on the palate.
Next, Chef Justin Gaines served
a deconstructed barbecue sandwich in
the form of a Broccoli Rabe Tart that was
on a Ciabotta Crostino and layered with
Homemade Porchetta in a Natural Pork
Jus. The fourth plate combined Duck
Sausage in a steamed bun by Chef Viet
Vo and a sophisticated boneless chicken
wing by Chef Jake Cincheloe.
Dessert was presented by Chef Bill
Brown of William Dean Chocolates and
his associate and friend Chef Tim Brown.
In keeping with the theme of the evening,
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176 TAMPA BAY MAGAZINE JULY/AUGUST 2015