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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
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.

11 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; "The Wines of the Rhone"
 
 

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.

Please join Kevin Pelley inside the Epicurean Theatre on Monday, November 3rd for a Rhone themed Case of the Mondays.  Throughout the evening’s 90-minute presentation wines from both the Northern Rhone and Southern Rhone will be featured along with a look at the climate, soils, and history of the region.  

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

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

15 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.

 

15 openings available

$65.00

Steven Finch

Epicurean Theatre

 
Event/Date Description Openings/Price/Location
213

Sun, Nov. 9, 2014 @ 6:00 PM
Knife Skills 101 with Shun Knives
 

In Knife Skills 101, you will be working with Shun knives which are handcrafted in Japan, using traditional methods from the manufacturing of legendary samurai swords. You will learn basic knives skills and traditional knife cuts. We will also learn how to break down a whole chicken. You will get to practice your knife skills using different style of Shun knives and get to take home, YES TAKE HOME, a Shun Pairing knife.

 

 

{Class will be aproximately 2 hours}

This is a hands on class that you will be working with sharp knifes

20 openings available

$75.00

Max Sherard

Epicurean Theatre

 
Event/Date Description Openings/Price/Location
212

Tue, Nov. 11, 2014 @ 7:00 PM
Fall Holiday Cupcake Cocktail Hour
 

Come Make cocktail themed cupcakes with Chef/Owner of Cloud 9 Confections. Chef Beth will demonstrate "hands on" how to make her favorite Fall/Holiday themed cupcakes. Students will make/decorate two of each cupcake to be consumed or taken home and shared. "Cloud 9 Confections has been a dream of mine since I created it for a college project. For as long as I can remember baking and candy making have been my passion.  After seeing one too many shows on the Food Network and thinking “I could do that” I decided to make my dream a reality. My treats are as pretty to look at as they are delicious to eat. Nothing makes me happier than to be able to combine my creative side with my love for all things sweet and bring to you a variety of delectable confections. 

 

 


If you wish to be glamorous,

become a cake baker.

Irma Rombauer

4 openings available

$45.00

Beth Lukens

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

 
Event/Date Description Openings/Price/Location
214

Fri, Dec. 19, 2014 @ 6:30 PM
Supper Club; 12 Days of Christmas
 

 

 

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. 

 

 

 

 

A Partridge in a Pear Tree

Partridge Terrine – riesling poached pears, pink peppercorn, pickled beet

 

Turtle Doves

Turtle Soup Dumpling – sweet spices

 

French Hens

Guinea Hen –poached breast, confit, provencal garnishes

 

Calling Birds

Black Chicken & Dumplings

 

Gold Rings

Stuffed Calamari – saffron, pineapple, curry rice

 

Geese-a-Laying

Goose Egg Drop Soup – hot and sour shrimp broth

 

Swans-a-Swimming

Black Truffle & Swordfish Pate – tomato, Iberian ham consomme

 

                                                                                       Maids-a-Milking                                                     

‘Blanquette de Veau’ –milk poached veal, mushroom, camembert

 

Ladies Dancing

Strip Steak –scorched lady fingers, poblano salsa

 

Lords-a-Leaping

Frog Legs & King Trumpets – red wine grits

 

Pipers Piping

Pipe Tobacco Smoked Wild Boar –lop cheung braised greens, shimeji, oak aged honey

 

Drummers Drumming

Drumstick – vanilla ice cream, passion fruit, basil, coconut

 

 


 

 

 

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 }

20 openings available

$200.00

Chad Johnson

Epicurean Theatre

 
 
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