November 16, 2015
USF Saint Petersburg
and The Florida Humanities Council
Four Tampa Bay chefs and restaurateurs gather to discuss the New Florida Cuisine, typified by local and seasonal foods prepared with a nod to the Sunshine State’s history. Join chefs Greg Baker (The Refinery; Fodder & Shine, Tampa), Richard Gonzmart (Columbia; Ulele, Tampa), Jeffrey Hileman (Locale Market, St. Petersburg) and Curtis Beebe (Pearl in the Grove, Dade City, and Local Public House Provisions, San Antonio) for an enlightening discussion with time for questions afterward.
Moderated by Sandra Gadsden.
This event is currently sold out, for more information please visit: usfsp.edu/foodforthought