The Mill: Chef Ted Dorsey

The Mill OutsideThe Epicurean Theatre presents a three-course meal from one of the area’s finest chefs who contributes to what makes the Tampa Bay area a foodie destination.

Today, from 7–9 p.m., The Mill’s Chef & Owner, Ted Dorsey, will take over the Epicurean Theatre for a hand-crafted three-course meal.

Ted was raised in the kitchens of family owned restaurants. After graduating from Le Cordon Blue, he launched his career at Mise en Place in Tampa. He then moved up to Executive Sous Chef at Chez Bryce and eventually went on to develop menus for Ciro’s Speakeasy & Supper Club, Boca Kitchen Bar & Market, and Copperfish Seafood Grill & Oyster Bar. Prior to his independent successes, Chef Ted also oversaw all dining and bar facilities at Hotel Zamora including the revered Castile Restaurant. In 2015, he partnered with Jason Griffin and brought The Mill in St. Petersburg to life.

Tonight, Chef Ted Dorsey’s three-course meal will bring the flavor and vibrancy from his restaurant in downtown St. Petersburg to South Tampa.

Mexi Cali Poke
Fresh Mahi-Mahi, Avocado, Red Onion, Serrano Peppers, Crystallized Ginger, Soy, Sesame Oil, Meyer Lemon, Cured Tomato Jam with Bonito Chips and Tequila Lime Salt

Grilled Pork Chop
Delicious Yucca-Chorizo Hash, Street Corn and an Amaretto Vanilla Jus

Duck Egg Bourbon Maple Zabayon
Caramel Cornbread and Macerated Peaches