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Epicurean Theatre
1207 South Howard Ave, Tampa, FL 33606
813-999-8735

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Event/Date Description Openings/Price/Location
204

Sat, Oct. 4, 2014 @ 2:00 PM
Taco Bus; Broken English Perfectly Spoken
 

 

 

You may have seen Taco Bus on the Food Network, the Travel Channel and the Cooking Channel, but the national spotlight was a long time coming. Chef and restaurateur Rene Valenzuela likes to say Taco Bus is one of those “overnight successes that was 30 years in the making.”

 

At 9 years old, while other kids were playing marbles or soccer, Valenzuela was busy making and selling his own tacos at a farmer’s market in his native Mexico. By college, he was running a taqueria in El Centrito, the Ybor City of Monterrey. He soon followed the food business to the United States in 1994 and brought his love of Mexican street fare with him to Tampa in 1996.

He started on the Tampa streets with a late-night weekend taco trailer at the corner of Hillsborough and Armenia avenues, and he must have done something right. Today, with five restaurants and counting, his loyal customers can enjoy their favorite Mexican street food 24-7 in the comfort of an air-conditioned dining room. Even so, Valenzuela continues to take it to the streets with the Taco Bus food trucks, keeping him in touch with his modest beginnings.

Valenzuela is a lifelong student of Mexican food, learning from family, friends, cooks and other people in the business along the way. He has trained with such luminaries of Mexican cuisine as Diana Kennedy, Rick Bayless and Roberto Santobanez, but he stays true to his humble roots by applying what he learns to his signature street food. For Valenzuela, no amount of national recognition is as satisfying as sharing the delicious, authentic food he grew up loving with the community he now calls home. That passion is what fuels the man behind the wheel of the Taco Bus.


Menu:

 

Hibiscus flowers and queso fresco sopes

 

 

 

Duck carnitas in black mole with maduros plantain

 

 

 

Corn Brûlée with sweet raspberry-guajillo sauce

 


 

Meyer Lemon Horchata

 

 

 

 

 


{ Seminar & Cooking Demonstration with Beverage Pairings - appx. 2 hours }

If you have any dietary restrictions, please note it on your reservation.

 

11 openings available

$65.00

Rene Valenzuela

Epicurean Theatre

 
Event/Date Description Openings/Price/Location
210

Mon, Oct. 6, 2014 @ 6:00 PM
Friends of James Beard Benefit Dinner
 

Join twelve of the Bay Area’s top chefs for an amazing night of food and wine.  The event will take place in the Gran Cru Ballroom of the Epicurean Hotel.  Proceeds from the dinner will benefit the James Beard Foundation, and the Bern Laxer Memorial Scholarship.

 

Due to the nature of the dinner, substitutions, and special diets cannot be accommodated.

 

If you are a James Beard Foundation Member, please contact Lauren Mullins at 813.999.8702 for assistance.

Garden Terrace Reception

Chef Michael Buttacavoli - Cena
Lobster Zeppoles - arrabiata marmalade, olive oil powder
Carbonara Gnocchiette – sous vide egg, peas, crispy pancetta, black pepper gnocchiette, parmesan

Chef Tyson Grant – Parkshore Grill
Sea Scallop –butter popcorn, truffle, point reyes toma, crispy pancetta
House Smoked Niman Ranch Beef Bacon "BLT" – marrow mayo, heirloom tomato jam, baby lettuces, sourdough

Chef Marty Blitz – Mise en Place
Crab & Lamb Bacon Congee Croquettes –shishito pepper preserved lime jam
Smoke Chicken & Hazelnut Terrine - fennel mustard seed sauerkraut, brioche toast, black garlic aioli
 
Paired with – Collet Brut
 
Seated

Chef BT Nguyen –Restaurant BT
Lobster & Avocado – sweet peppers, mango, celery, palm hearts, mint, cilantro, passion fruit vinaigrette
Paired with –Domaine Weinbach Gewurztraminer Reserve Personelle 2012
 
Chef Greg Baker – The Refinery and Fodder & Shine
Mullet Rillettes - preserved citrus emulsion, country ham, chicharone, grilled fermented grit bread, sorrel
Paired with –Domaine Louis Michel Chablis 1er Cru Butteaux 2012
 
Chef Zack Gross – Z Grille
Snaptrufatojam
Paired with –Sandhi Santa Barabara County Chardonnay 2012
 
Chef Chad Johnson –Elevage and SideBern’s
Lacquered Quail – game bird pate, autumn burgoo
Paired with –Pierre Guillemot Savigny les Beaune 1er Cru “Aux Serpentieres” 2011
 
Chef Ferrel Alvarez – Rooster & the Till
Mangalitsa Jowl - cripsy ear, fried head cheese, smoked potato, lobster mushrooms, pickled apple, perfect yolk
Paired with –MacPhail Dutton Ranch Pinot Noir 2011
 
Chef Habteab Hamde – Bern’s Steakhouse
Char Grilled Bern's Chateaubriand - red wine braised beef tongue, matsutake mushroom, fingerling, green beans, foie gras Hollandaise, red wine mustard sauce
Paired with –Prunotto Barbaresco 2010
 
Chef Chris Ponte – Café Ponte
Dark Chocolate Semifreddo – peanut butter macaron
Paired with –Alvear Montilla Moriles Amontillado Carlos Vii Sherry
 
Petit Four Service on the Garden Terrace

Chef Kim Yelvinton –Chocolate Pi and Harry Waugh Room
Assortment of macarons, bon bons, and nostalgic treats
 

21 openings available

$300.00

Chad Johnson

Epicurean Theatre

 
Event/Date Description Openings/Price/Location
209

Thu, Oct. 9, 2014 @ 7:00 PM
Thanksgiving Leftovers
 

 

After the big Thanksgiving Feast, you are usually stuck with leftovers for days (or you over cook on purpose just make sure you have food left over). Now, we understand that most people have thier tried and true Thanksgiving leftover traditions that can be as closely held as the Turkey-Day festivities itself but let us show you our favorite traditions and you'll surely want to incorporate them into your family's holiday celebration.

Come spend the day with Chef Max Sherard, Johnson and Wales graduate and "aspiring celebrity chef", in the Epicurean Theatre, where he will share his favorite ways to utilize leftover; turkey, stuffing and cranberry sauce, to a new and exciting dish that you won't mind eating for the next week to come.

 

 

 

 

 

 

 

 

 

 

 

18 openings available

$65.00

Max Sherard

Epicurean Theatre

 
Event/Date Description Openings/Price/Location
203

Thu, Oct. 16, 2014 @ 6:30 PM
Supper Club: 'Halloween Gone Wrong'
 

 

 

The Supper Club is our way of bringing together adventuresome lovers of food and drink for an evening of discovery. Learn what Chef Chad and his team of talented chefs find to be intriguing, unique, and delicious. The entire multi-course meal will be prepared in the Epicurean Theatre, mere feet away from your seat. You’ll see every slice of every vegetable, smell the meats roasting, and most likely hear the chef utter profanities. (Now’s probably a good time to refer to the glossary below.) 

Dinner will be served at communal tables to foster lively conversation and debate amongst like-minded foodies.  We encourage guests to interact with the chefs, you may uncover a new technique, discover a favorite ingredient, or get directions to an incredible dive bar.  More than a simple meal, Supper Club is a voyeuristic dining experience. 

September Supper Club "Halloween Gone Wrong"


Bobbing for Apples

Apple Salad - tuna, hazelnut, cider gelee

 

Satan's Shellfish

Deviled Blue Crab - avocado, shellfish diable


Dracula's Degustation

Roasted Blood Sausage / Shrimp with blood mole / blood omelet


Trick of Treat

Candy Corn Glazed Elk - shropshire blue cheese, smoked potato, gobstopper gastrique


Jack-O-Lantern

Pumpkin Parfait - brown butter cake, whipped calvados

 


 

 

 

Supper Club Glossary:

Culinary Voyeurism [kuhl-uh-ner-ee  vwah-yur-iz-uhm]

Phrase - The act of seeking pleasure by watching others cook food that one either lacks the skill to prepare, the time, or both.

 

* If you can’t/won’t eat certain things, this probably isn’t for you as we will politely decline substitutions and changes.


{ appx. 3 hours }

11 openings available

$125.00

Chad Johnson

Epicurean Theatre

 
Event/Date Description Openings/Price/Location
202

Fri, Oct. 17, 2014 @ 6:30 PM
Supper Club: 'Halloween Gone Wrong'
 

 

 

The Supper Club is our way of bringing together adventuresome lovers of food and drink for an evening of discovery. Learn what Chef Chad and his team of talented chefs find to be intriguing, unique, and delicious. The entire multi-course meal will be prepared in the Epicurean Theatre, mere feet away from your seat. You’ll see every slice of every vegetable, smell the meats roasting, and most likely hear the chef utter profanities. (Now’s probably a good time to refer to the glossary below.) 

Dinner will be served at communal tables to foster lively conversation and debate amongst like-minded foodies.  We encourage guests to interact with the chefs, you may uncover a new technique, discover a favorite ingredient, or get directions to an incredible dive bar.  More than a simple meal, Supper Club is a voyeuristic dining experience. 

September Supper Club "Halloween Gone Wrong"


Bobbing for Apples

Apple Salad - tuna, hazelnut, cider gelee

 

Satan's Shellfish

Deviled Blue Crab - avocado, shellfish diable


Dracula's Degustation

Roasted Blood Sausage / Shrimp with blood mole / blood omelet


Trick of Treat

Candy Corn Glazed Elk - shropshire blue cheese, smoked potato, gobstopper gastrique


Jack-O-Lantern

Pumpkin Parfait - brown butter cake, whipped calvados

 


 

 

 

Supper Club Glossary:

Culinary Voyeurism [kuhl-uh-ner-ee  vwah-yur-iz-uhm]

Phrase - The act of seeking pleasure by watching others cook food that one either lacks the skill to prepare, the time, or both.

 

* If you can’t/won’t eat certain things, this probably isn’t for you as we will politely decline substitutions and changes.


{ appx. 3 hours }

$125.00

Chad Johnson

Epicurean Theatre

Event/Date Description Openings/Price/Location
205

Wed, Oct. 29, 2014 @ 7:00 PM
Holiday Cocktails
 
 

Noted mixologist, Dean Hurst, has been innovating the beverage program for the Bern’s Steak House family for over ten years. Director of Spirits for Bern’s Steak House, Dean has been working to expand the palates of Tampa Bay. He is a founder of the Tampa Chapter of the United States Bartender’s Guild, which organized one of the largest National Repeal Day events in the country. He works in industry events such as the Manhattan Cocktail Classic as a Bar Fellow in 2011, Portland Cocktail Week in 2011 & 2012, and Tales of The Cocktail in the Cocktail Apprentice Program for 2012 & 2013. Dean was a finalist in the Bombay Sapphire “Most Inspired Bartender” competition in 2009, the Vinos de Jerez Cocktail Competition 2010, and the Bacardi Legacy Competition in 2012, where he finished 2nd place overall. Dean now has three bar programs at Epicurean Hotel, including EDGE rooftop bar.


 

The Holidays are a great time to dust off the bar tools and break out some fancy glassware.  So how do you pick the right drinks?  There is an art to entertaining your guests and still finding the time to enjoy the party yourself.  Tonight we will explore the options and sample a few easy to prepare holiday themed cocktails.




{ Seminar & Cocktail Tasting with Small Plate Pairings - appx. 60 - 90 minutes }

If you have any dietary restrictions, please note it on your reservation.

13 openings available

$65.00

Dean Hurst

Epicurean Theatre

 
Event/Date Description Openings/Price/Location
198

Mon, Nov. 3, 2014 @ 6:30 PM
Case of the Mondays (Piedmont Italy)
 
 

While attending the University of South Florida, Kevin Pelley developed his passion for wine while working as a server at Tampa’s Mise En Place restaurant.  After graduation, he joined the team at SideBern’s and quickly ascended to general manager at the company’s retail wine store, Bern’s Fine Wines & Spirits.  Pelley also served as the wine director at SideBern’s for six years helping elevate the wine list to a perennial  “Best of the Award of Excellence” winner from Wine Spectator Magazine and “Unique Award of Distinction” winner from Wine Enthusiast Magazine.

Kevin is an accomplished sommelier and has successfully earned his Introductory Level and Certified Sommelier Level with the Court of Master Sommeliers.  He has also completed the Introduction to Winemaking Certificate from the University of California at Davis. Along with Chef Chad Johnson, Kevin was one on five national finalists for the 2008 Copa Jerez Sherry Competition held in New York City, and since 2006 has served as wine columnist for Tampa Bay Metro Magazine.  In order to master his craft he has traveled extensively throughout the wine world visiting numerous wine regions including France, Italy, Germany, New Zealand, Canada, California, as well as the winemaking regions of Washington State and Oregon. Kevin also oversees all the wine for Bern’s Winefest, choosing, procuring and selling the more than 200 wines for the annual four day wine event with over 1500 people in attendance.

Case of the Mondays

One Monday per month can be a much better Monday. Join Kevin to explore wine regions, styles, history, and profiles. You might just discover your new favorite wine that you've never tried before. Guest winemakers frequently drop in to offer their insight on the intricacies of the winemaking process and the personal approach to making their own fine wines.

Wines will be featured from Piedmont Italy


{ Seminar & Tasting with Small Plates - appx. 60 - 90 minutes }

If you have any dietary restrictions, please note it on your reservation.

19 openings available

$55.00

Kevin Pelley

Epicurean Theatre

 
Event/Date Description Openings/Price/Location
208

Thu, Nov. 6, 2014 @ 7:00 PM
Introduction to Modernist Cooking
 

 

     Steven and Reagan Finch are a Father/Daughter cooking duo that specializes in Modernist Cooking.      What started as a love of cooking and science for Steven turned into food experiments at home with his children.  11-year old Reagan shares her Dad’s passion for food and together they have been profiled in the Taste section of the Tampa Bay Times. 

    This class will focus on the fundamentals of Modernist techniques.  These include sous vide, the use of emulsions and foams and preparing dishes with liquid nitrogen.  Attendees will learn about the                   fascinating – and incredibly useful – science that makes most modernist recipes work.  Find out how to   infuse everyday menus with a bit of molecular flair or create an entire modernist feast.

 


     While Modernist Cooking is often associated with expensive, commercial cooking equipment, Steven and  Reagan will show you how to adapt this style of cooking for the home cook using affordable and    accessible tools.

Audience:
Home cooks who want to get started with modernist cooking; also welcome are their young aspiring chefs who want to help in the kitchen (ages 10 and over).


 


{ Cooking Demonstration & Tasting with Beverage Pairings - appx. 2 hours }

If you have any dietary restrictions, please note it on your reservation.

 

12 openings available

$65.00

Steven Finch

Epicurean Theatre

 
Event/Date Description Openings/Price/Location
206

Wed, Nov. 19, 2014 @ 7:00 PM
Gin: The Original Flavored Vodka
 
 

Noted mixologist, Dean Hurst, has been innovating the beverage program for the Bern’s Steak House family for over ten years. Director of Spirits for Bern’s Steak House, Dean has been working to expand the palates of Tampa Bay. He is a founder of the Tampa Chapter of the United States Bartender’s Guild, which organized one of the largest National Repeal Day events in the country. He works in industry events such as the Manhattan Cocktail Classic as a Bar Fellow in 2011, Portland Cocktail Week in 2011 & 2012, and Tales of The Cocktail in the Cocktail Apprentice Program for 2012 & 2013. Dean was a finalist in the Bombay Sapphire “Most Inspired Bartender” competition in 2009, the Vinos de Jerez Cocktail Competition 2010, and the Bacardi Legacy Competition in 2012, where he finished 2nd place overall. Dean now has three bar programs at Epicurean Hotel, including EDGE rooftop bar.


 

 

Drinking gin by itself is not a recommended practice.  But, mix gin up in a cocktail and you have magic in a glass.  There are more gin-based recipes throughout cocktail history than any other spirit.  So let’s try some! Tonight, we will discuss the categories of gin and how/when to use them. 




{ Seminar & Cocktail Tasting with Small Plate Pairings - appx. 60 - 90 minutes }

If you have any dietary restrictions, please note it on your reservation.

20 openings available

$65.00

Dean Hurst

Epicurean Theatre

 
Event/Date Description Openings/Price/Location
207

Wed, Dec. 17, 2014 @ 7:00 PM
Whisk(e)y Cocktails
 
   
 

Noted mixologist, Dean Hurst, has been innovating the beverage program for the Bern’s Steak House family for over ten years. Director of Spirits for Bern’s Steak House, Dean has been working to expand the palates of Tampa Bay. He is a founder of the Tampa Chapter of the United States Bartender’s Guild, which organized one of the largest National Repeal Day events in the country. He works in industry events such as the Manhattan Cocktail Classic as a Bar Fellow in 2011, Portland Cocktail Week in 2011 & 2012, and Tales of The Cocktail in the Cocktail Apprentice Program for 2012 & 2013. Dean was a finalist in the Bombay Sapphire “Most Inspired Bartender” competition in 2009, the Vinos de Jerez Cocktail Competition 2010, and the Bacardi Legacy Competition in 2012, where he finished 2nd place overall. Dean now has three bar programs at Epicurean Hotel, including EDGE rooftop bar.


 

 

 

Whisk(e)y is the hottest spirit category in the US markets.  We just can’t seem to get enough.  But, production has not caught up with demand, so the price keeps climbing.  Tonight we will explore the subject and taste top shelf selections from various locations around the globe.




{ Seminar & Cocktail Tasting with Small Plate Pairings - appx. 60 - 90 minutes }

If you have any dietary restrictions, please note it on your reservation.

20 openings available

$65.00

Dean Hurst

Epicurean Theatre

 
 
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