Chef’s Showcase
Dining at the Fort Harrison
170 TAMPA BAY MAGAZINE
CUAISRITNE
By Margaret Word Burnside and Aaron R. Fodiman
Photography by Noraa
This elegant table was set in the Crystal Ballroom at the top
of the Fort Harrison in downtown Clearwater.
Each course was created by a different chef to feature the
cuisine of a country. This French-style dish was enjoyed as
musicians played Debussy’s “Claire de Lune.”
| SEPTEMBER/OCTOBER 2016
To help raise funds
for the Clearwater
Community Volunteers,
an organization that
helps children and families in
need within our community,
the Tampa Bay Food and Wine
Society of Tampa Bay Magazine
joined the Fort Harrison Hotel
in Clearwater to host the Fourth
Annual Chefs’ Showcase. The
event was held in the ornate
Crystal Ballroom at the top of
this historic property, which
was built in 1927 and served as
the central social venue for the
city of Clearwater for over fifty
years. Since being renovated
by the Church of Scientology in
2009, the Fort Harrison has hosted over
300 community events that benefited many
charitable organizations.
The five-course gourmet feast began
with a German-style Amuse Bouche by
Chef Vanessa Marquis that included
Bratwurst, Obatzda Cheese, Pickled
Red Onions and Brown Bread that was
paired with a 2014 Dr. Frank Grüner
and Hericots Verts Almandine.
This course was paired with a
2013 Château La Graviere “Entre
Deux Mers.” Chef Sean Ragan
created a Spanish Farm Salad
with ham, three-milk cheese
and a soft-poached duck egg
that was delightful with a
Garnacha of 2013 Rioja Campe
Viejo. The meal concluded with
Chef Bill Brown of William
Dean Chocolates’ creation of an
Italian dessert plate of a Lemon
Mascarpone Tart, Florentine
Cannoli, and a Pistachio and
Raspberry Profiterole that was
complemented with a Moto 8
Lambrusco Mantovano.
A group of musicians from
The Florida Orchestra accompanied
the dinner featuring music appropriate
for the country’s course being served
at the time, such as “Toreador” from
Carman by Georges Bizet for the Spanish
Salad.
It was an elegant evening that will aid
the less fortunate in our area. 9
Veltliner. Next, Chef Barry Reid served
a Great Britain-inspired appetizer
of Smoked Quail Pie, Deconstructed
Duck Wellington, Scotch “Egg,” Sweet
Pickled Relish, and Duck Crisp, along
with a 2013 Château Tour Prignac Medoc.
The French entrée created by Chef Rene
Marquis was Tournadoes of Beef with Foie
Gras and Chasseur Sauce, Pommes de Terre