Hosted by Robin Sussingham & Dalia Colón
We’re entering Florida’s sweltering season, and if you can’t stand the heat, you’d better be ready with some hot-weather recipes. On a humid evening in April, The Zest attended The Longest Table, an outdoor foodie feast in downtown St. Petersburg with beautifully set tables and pre-fixe food-and-wine pairings from some of Tampa Bay’s favorite restaurants. The Longest Table is WUSF Public Media’s signature fundraiser, and for producer Dalia Colón and me, it was a chance to ask local chefs what they like to serve when the weather heats up.
Tyson Grant, executive chef and partner, Parkshore Grill, lump crabmeat salad
James Kirby, executive chef, FarmTable Cucina, chilled pea soup
Ryan Clelland, president, Orange Blossom Catering, crab torte
Rachel Bennett, executive chef, The Library, coconut ricotta pound cake with blueberry compote
Zach Dauth, event director, Sage, cocktails: Sage Club and Conclusion
Gerard Jesse, executive chef, Seafood Shack, fish tacos and fish ‘n chips
Andrew Thompson, executive chef, Sophie’s inside Saks Fifth Avenue Sarasota,gazpacho
Save the date for next year’s Longest Table event; it will be Thursday, April 16, 2020.
“…Fresh herbs, fresh mint, fresh basil, it lightens it…” – Tyson Grant