Enjoy a three-course dinner while observing an entertaining culinary demonstration by Chef Frank Anderson from The Rez Grill at the Seminole Hard Rock Hotel and Casino Tampa. Be inspired by Chef Frank’s expansive culinary knowledge and sophisticated technique
Grilled King Crab
grainy mustard butter, chimichurri, toast
5018 CHALK HILL Sonoma Coast, CA 2016
St. Louis Pork Ribs
mustard bbq, white lightning sauce, low country slaw, b&b pickles
1002 NUMANTHIA ‘Termes’, Toro, ES 2014
soft cream, chocolate soil, white miso, dulce de leche
dessert cocktail: cookies & cream
Creative Culinary Director
The Rez Grill, at Seminole Hard Rock Hotel & Casino Tampa
Born in Caribou, a small town in Northern Maine, Frank Anderson grew up on a potato farm, which he attributes to his strong work ethic. A graduate of Southern Maine Technical College and the Italian Institute for Advanced Culinary & Pastry Arts, Anderson has accumulated more than 20 years of culinary experience.
Today, Anderson is the Creative Culinary Director for the new American-grill concept, The Rez Grill. He considers himself someone that thrives in team environments. When given the opportunity to join the team to open the new restaurant, Anderson shares that he is looking forward to continuing to raise the culinary bar at the Casino and lead the way with a great team.
Anderson is grateful for the many experiences he has had throughout his culinary career. When he is not hustling on the line, he enjoys the simpler things in life, including fly fishing as well as preparing dishes at home with minimal cleanup. His biggest accomplishment is his daughter, and he toasts to life with the perfect pairing of Castelvetrano olives and vodka.