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Making supper more social

 The Supper Club at the Epicurean Hotel hosted a night of food and wine with a menu curated by Chef Chad Johnson  at the Epicurean Hotel Friday evening August 15, 2014. The menu was curated by chef Chad Johnson and included Pork Belly & Prawn Tasting, Rock Crab Ravioli & Iberian Ham, Butter Poached Lobster & Pork Loin, Crispy Pork Shoulder & Fermented Oyster, and Sea Urchin Panna Cotta & Pig Skin Biscotti. Each dish was pair with a wine starting with Belle Glos Clark, Darioush Viognier, Pierre Jouet Brut Champagne, and ending with Rosa Regale Sparling Lambrusco. The Epicurean hotel host the Supper Club once every month on the third Friday.

DEMETRIUS FREEMAN | Times

The Supper Club at the Epicurean Hotel hosted a night of food and wine with a menu curated by Chef Chad Johnson at the Epicurean Hotel Friday evening August 15, 2014. The menu was curated by chef Chad Johnson and included Pork Belly & Prawn Tasting, Rock Crab Ravioli & Iberian Ham, Butter Poached Lobster & Pork Loin, Crispy Pork Shoulder & Fermented Oyster, and Sea Urchin Panna Cotta & Pig Skin Biscotti. Each dish was pair with a wine starting with Belle Glos Clark, Darioush Viognier, Pierre Jouet Brut Champagne, and ending with Rosa Regale Sparling Lambrusco. The Epicurean hotel host the Supper Club once every month on the third Friday.

DEMETRIUS FREEMAN | Times

Visitors to the Supper Club at the Epicurean Hotel in Tampa on Friday feasted on a menu that included Rock Crab Ravioli and Iberian Ham, and Crispy Pork Shoulder and Fermented Oyster. Food was paired with wines such as Belle Glos Clark and Darioush Viognier. Once a month, chef Chad Johnson and his team prepare intriguing dishes for communal tables to foster lively conversation.

Making supper more social 08/15/14 [Last modified: Friday, August 15, 2014 10:34pm]
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