CUAISR ITNE
TAMPA BAY FOOD
AND WINE SOCIETY
Currents Restaurant
By Margaret Word Burnside and Aaron R. Fodiman
Photography by Gram
Finding locations that can
meet the standards of the
members of the Tampa
Bay Food and Wine
This pecan-crusted, bourbon-glazed salmon was one of the many
courses served at the Tampa Bay Food and Wine Society’s recent
Society is not an easy task.
One of the most daunting
problems is one of space. Traditionally,
many of these dinners are held on evenings
when the restaurants are closed. However,
many restaurateurs choose to stay open
seven days a week, or do not wish to open
for a special event on a day that their staff
expects to have a day off. Likewise, very
few restaurants have a separate dining area
that can be used for a dinner of this size
in addition to their normal service areas.
Therefore, the new Third Space Event
Hall at Currents Restaurant in downtown
Tarpon Springs was an ideal location for
one of the society’s lavish dinners recently.
The environment itself was perfect, as
the space originally served as the town’s
theater. It’s an acoustically great, visually
pleasing room with a high ceiling, an
entire wall of vintage brick and a vibrant
wood floor. It is easy to see why so many
choose to hold their special occasion events
there, such as weddings, fundraisers and
meetings. Best of all, Currents does not
charge an additional fee for the use of
the room.
The Tampa Bay Food and Wine Society
began its dinner with champagne and
trays of chesses, meats and other nibbles,
while guests greeted and chatted with each
other. Once seated, the first course was a
delightfully light and fresh seafood ceviche
that was both traditional and new because
of the clever presentation in martini
glasses. The next course was a pecancrusted,
bourbon-glazed salmon over
sweet potato mash that was declared by
all to be the best they had ever had of this
fish that has become ubiquitous on menus
everywhere. A rosé and a chardonnay were
matched to these two courses.
The third course was coconut-crusted
shrimp served over black jasmine rice,
along with a red curry and coconut sauce
that was perfectly prepared and uniquely
170 TAMPA BAY MAGAZINE | SEPTEMBER/OCTOBER 2019
conceived by the chef. Two
reds, a Malbec and an Italian
blend, were served with the
shrimp, and the following
surf and turf course of
exceptionally tender Black
Angus chargrilled filet mignon, which
was topped with grilled shrimp enhanced
with Béarnaise sauce and served with
roasted potato. The dessert was a serving
of Grand Marnier-infused crème brûlée
that was the perfect conclusion to this
carefully crafted dinner. 9
EDITOR’S NOTE: The Tampa Bay Food and
Wine Society is a group of socially active
individuals who enjoy spirited conversation
and camaraderie, along with fine wines and
gourmet food. The society can be contacted
at (727) 791-4800. Currents Restaurant
and its Third Space Event Hall are located
at 200 E. Tarpon Ave. in the heart of Tarpon
Springs, (727) 940-5377.
dinner at Currents Restaurant in Tarpon Springs