The art of cooking is a slippery slope. One can easily find themselves with a finished dish that just doesn’t work. Too sweet, too salty – too much or too little. That’s where the art of balancing flavors – using acid to balance fat, salt to balance sweet, sour to balance spice – comes into play, to create beautifully harmonious dishes. Take a tip or two from a Tampa expert and his East Coast counterpart to find an approachable way to fix a flavor faux-pas, or to create balanced dishes from the start!
Beef Tartare – Rye Toast, Lemon Egg Yolk Jam
Charred Caulilini – Goat Milk Feta, Compressed Cukes, Falafel Spiced Dukkah
Seared Scallops – Boniato Puree, Lamb Neck Agrodolce, Salsa Macha Lamb Consommé
Vanilla Panna Cotta – Sorrel Granita, Strawberries, Strawberry Oat Crunch
Chef Ferrell Alvarez has been in the hospitality business for 27 years now and resides in Tampa Bay where he owns and operates three concepts, Rooster and the Till, Nebraska Mini Mart and Gallito Taqueria. His flagship, Rooster and the Till, earned him several awards and accolades such as a James Beard nomination for Best Chef South, Florida Trend Golden Spoon Hall of Fame and Tampa Bay Times number one restaurant for 2018 and 2019. At R+tT, you can expect Chefs’ take on global progressive food that always pays respect to his city and Latin heritage and at the same time, reaches way beyond.
Brittanny Anderson is a James Beard nominated chef and current Bravo’s “Top Chef” contestant hailing from Richmond, Virginia. After starting her culinary career cooking in New York, she returned to her hometown where she opened Metzger Bar & Butchery in 2014, followed by Brenner Pass, both to high critical acclaim, where she focuses on modern German and Alpine cuisine influenced by the local produce of Virginia. Brittanny has since expanded her brand with Leni in Washington, DC, as well as a seafood distribution business, a curated cheese company, and local coffee shop
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