Join us for an evening with Executive Chef Rob Reinsmith from Noble Crust. Watch and learn the secrets behind Noble Crust’s exceptional Italian fare. Enjoy a three course meal with paired wines.
St. Peterburg’s, Noble Crust is the culinary intersection of fine Italian cooking and Southern ingredients, with a polished yet well-worn vibe and a menu that features locally grown seasonal ingredients, Noble Crust turns traditional Italian dining into a whole new experience.
Tomato and Stone Fruit Panzanella
hand pulled mozzarella, charred corn, almond-mint pesto, vincotto, cornbread croutons
roasted potatoes, greens with Calabrian chili
salted caramel, rum whipped cream
Rob Reinsmith started his career at the young age of 15 with a part time job washing dishes and frying chicken at a local restaurant in Palm Harbor, Fl. After going to school for culinary arts at Le Cordon Bleu, Rob moved to NYC to advance his career. He joined the small opening team of Torrisi Italian Specialties, with young chef-owners, Rich Torrisi and Mario Carbone at the helm. The restaurant became so successful and popular, that it was necessary to open a more casual outpost next store, Parm, which Rob designed the menu for as Chef De Cuisine. Both restaurants earned 2 stars from The New York Times.
After four years with Chefs Torrisi and Carbone, Rob Reinsmith moved to Florida with his wife to work on Noble Crust in St.Petersburg, Fl. Now there are three Noble Crust locations in the Tampa bay Area and a new project in the works, Fat beet Farm and Feet beet Farm market and Bakery.