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Experience the alchemy of flavors as two of Tampa Bay’s finest chefs come together for one exciting evening:
Chef Jeannie Pierola of edison: food+drink lab & Chef Ferrell Alvarez of Rooster & the Till
Chef Jeannie Pierola– nationally-recognized, award-winning chef and Florida native– explores flavors daily at her Tampa restaurant, Edison: Food+Drink Lab using the finest components, precise execution, and her creativity, to expertly engineer everyday food into current, modern cuisine.
Chef Jeannie Pierola has been a four-time James Beard Foundation Semi-Finalist (2005, 2006, 2007 & 2008) and was the first Tampa Bay area chef invited to cook at the renowned James Beard House itself, which she did in October 2015, preparing a seven-course dinner paired with wine and cocktails. The James Beard Foundation (JBF) Awards were created in 1986 to honor the best and the brightest culinary and beverage professionals in North America. Within the industry, getting a nod for a JBF Award is akin to being nominated for an Oscar. It’s that prestigious.
Over the course of her career, she has cooked for luminaries such as former President George H. Bush and his wife, Secretary of State Hillary Clinton, and TV icon Oprah Winfrey. She was also selected to cook at our country’s most prestigious food industry awards ceremony, the James Beard Foundation Awards.
After starting as a dishwasher at the young age of 15, working as a eager prep cook throughout high school and eventually attending and graduating from Cincinnati Culinary Arts Academy in 1998, Chef Ferrell Alvarez made his way to Tampa, Florida to further his professional career. There he would gain nationwide recognition for a unique culinary view and artistic ambition. Over the next 16 years, Ferrell would forge a path through the Chef’s journey, which, as of 2018, includes a James Beard semi-finalist nod (Best Chef Chef), appearances on Food Network and the Cooking Channel.
In December of 2013, Chef Alvarez was able to live his biggest dream when he opened his own restaurant, Rooster & the Till. Focusing on what’s always been important to him, R&tT was a small 40-seat Modern American restaurant focusing on the best ingredients from local farms and gardens and preparing them with integrity, proper technique and lots of love. In 2016, it expanded to a 78-seat restaurant with a full French Kitchen.
Chef Alvarez has made a name for himself as a forward-thinking culinarian in Tampa. In the first 10 months of being open, Rooster & the Till earned both Best New Restaurant and Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. In 2017, Alvarez was a semifinalist for a James Beard (Best Chef South). In February 2018, the Tampa Bay Times named R&T the no. 1 restaurant in the Tampa Bay area.
Attire: Business casual (note for footwear: event is on grass)