C U I S I N E
Tampa Bay
Food& Wine Society
Beach Drive’s Parkshore Grill
By Margaret Word Burnside and Aaron R. Fodiman
ALTHOUGH IT IS NOW
one of Tampa Bay’s most
fabled dining meccas, it
was less than a decade ago when
restauranteur Steve Westphal
and Chef Tyson Grant opened the
Parkshore Grill on downtown St.
Petersburg’s Beach Drive. It was
an instant success; and, over the
years, it has continued to hold its
position against the multitude of
competitors that have followed
them to the area.
Although they were well known
for their outside catering, as well as
the fine food they serve in the restaurant,
they did not have a separate banquet
space. Recently, however, Parkshore
was able to acquire an adjoining space
that they have named the Wine Cellar.
This handsome room, which can be set
up for any type of special event, gives
Parkshore the ability to offer catering
services within their own restaurant.
To explore this new opportunity, the
Tampa Bay Food & Wine Society held
one of its wine-pairing dinners there.
Four tables of eight were set up in the
center of the spacious room so that there
was a large area for grazing, sipping and
Pork Belly with Apricot Gel
and a Smokey Pork Glace, along
with Frisée, was presented. This
prepared us for a Roasted Niman
Ranch Eye of Ribeye that had
a Cabernet Demi Glace and was
served with Truffle Potato Pavé
and Organic Rainbow Carrots of
several hues. The 2010 St. Emilion
from Château De Bechaud was an
ideal balance for this hearty plate.
A Dulce De Leche Pot de Crème
that was smooth as silk and
finished with shaved chocolate
and candied orange completed
this gourmet tour de force. To match the
sweetness of this dessert, a Muscat from
Merryvale Antigua was served as the
final wine of this awesome culinary
experience.
9
EDITOR’S NOTE: Parkshore Grill is located
at 300 Beach Drive N.E. in downtown
St. Petersburg, (727) 896-3463. For
information about the Tampa Bay Food &
Wine Society, call Peggy at (727) 791-4800.
Photography by Noraa
This Pot de Crème of Dulce de Leche was served with
a glass of sweet Muscat.
schmoozing before the dinner that Chef
Grant had created for them was served.
The evening began with two Crab
Avocado Wontons that were served with
a Mango Chili Purée and garnished with
Micro Cilantro. The 2013 Ferrari Carano
Fume Blanc that was served with this
course was bright and citrusy. This was
followed by Mote Marine Redfish a’ la
Nage with an Oyster Mushroom Conch
Pea Sauté and local sea greens that was
enhanced by a light and refreshing 2012
Les Brumeux En Route Chardonnay.
Then, to carry the 2013 Nero D’Avola
Tami’s earthiness, a Maple Chili Braised
176 TAMPA BAY MAGAZINE SEPTEMBER/OCTOBER 2015