Friday, April 22, 2016

WUSF Longest Table 2016

A few weeks ago, Mrs. Hackknife and I attended our second Longest Table dinner in downtown St. Petersburg. For those of you new to the concept, the Tampa Bay area's local National Public Radio affiliate (WUSF) sponsors an annual fundraiser where guests dine at a number of tables arranged in the middle of Bayshore Blvd. (thankfully, someone always remembers to bring traffic cones). At our first Longest Table in 2014, the number of participating restaurants was much more modest than this iteration, where 11 different eateries signed on to provide an elegant evening of fine dining. The chefs from our chosen restaurant, FarmTable Kitchen (one of our favorites, as you know) prepared a four-course tasting menu, with each "course" consisting of three different dishes served family-style, for an overall total of 12 dishes. As you can imagine, we didn't leave hungry (or thirsty, for that matter - bottomless wines were paired with each of the four main courses). The weather was great, the company was fun, and we unexpectedly returned home with an abstract painting won via silent auction - not a bad way to spend a spring weeknight.

Ahi Tuna Nicoise with Hard-Boiled Egg, Nicoise Olives, and Haricot Verts

Oak-Fired Baby Octopus with Chickpeas, Saffron, and Oregano

Chef Jeff from FarmTable Preparing the Red Snapper Crudo

Snapper Crudo with Pink Grapefruit, Breakfast Radish, and Pickled Fresno Peppers

Uriah's Urban Farm Greens Salad with Green Goddess Dressing

Roasted Tri-Color Beets with Dancing Farms Goat Cheese, Pistachios, and Champagne Vinaigrette

Panzanella Salad with Locale Mozzarella, Cherry Tomatoes, Basil, and Garlic Croutons

Pavlova with Strawberries, Lemon Curd, and Balsamic Reduction

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