Rooster & the Till introduced a five installment collaborative dinner series with some of the country’s most buzzed about chefs who joined Chef Ferrell Alvarez (James Beard Foundation “Best Chef: South” Semifinalist, 2017) and the Rooster & the Till crew.

The dinners featured a full beverage pairing program curated by Co-Owner Ty Rodriguez and Rooster & the Till manager, Myles Gallagher and an executed meal intended to showcase the U.S’ most forward-thinking cuisine.

Ty Rodriguez, Pia Love, Lindsay Barchard & Ellie Charles

“We’re hosting the series because we admire these guys, we want to showcase talent from across the country and help put Tampa Bay on the forefront for the national culinary conversation. The menus we’re doing won’t be safe or mundane; they’re for the adventurous and curious — we’re really humbled to have the opportunity.”

–  Ferrell Alvarez, Executive Chef/Co-Owner of Rooster & the Till

Chefs Ferrell Alvarez & Brian Lampe

On July 30th the third installment of the ‘The Dinner Series’ invited Chef George Sabatino, Executive Chef/Owner of Aldine in Philadelphia and Foodable no. 1 restaurant in 2016.

Below are just some of the flavors Chef George Sabatino, Chef Ferrell Alvarez, and the Rooster & the Till crew put together.

Chefs Ferrell Alvarez, Brian Lampe, & George Sabatino

Foie Filled Rabbit Saddle  |  apricot mostrada, charred apricots, preserved turnip, turmeric shallots
Loiter Langenlois  |  Gruner Veltiner  •  Kamptal, Austria 2015

Salt Roasted Beets  |  sour cherry, cashew pudding, fresno pepper jam, radish
Walter Hansel ‘Estate’  |  Pinot Noir  •  Russian River, California 2014 

Corn + Truffle Custard  |  pickled oyster mushrooms, heirloom cherry tomato, pistachio purée
Chateau Barde-Haut  |  Blend  •  St. Emilion, France 2014 

Semolina Bread  |  house cultured butter 
Cauliflower Agnolotti  |  goat milk ricotta, sunflower seed chicken skin crumble, browned butter
Isole E Olena ‘Chianti Classico’  |  Sangiovese  •  Tuscany, Italy 2014

Mushroom Crusted Hanger Steak  |  ginger tomato conserve, grilled cucumber, puffed black garlic
Nunum  |  Cabernet Franc  •  Uco Valley, Argentina 2012

Poached Peaches  |  griddled olive oil cake, milk solids, white chocolate lemon curd cremeux, creme fraiche blueberry sorbet
Patrick Bottex  |  Bugey-Cerdon  •  France NV

Keep an eye out as we cover the rest of Rooster & the Till’s ‘The Dinner Series’ + Special Chef Guests:

Noel Cruz & Branden Lenz
Chef/Owner & Chef/Partner, Ichicoro • Tampa, FL

Maximillian Petty 
Chef/Owner, Edin Hill • Seattle, WA
Two-Time James Beard “Rising Star Chef of the Year” Semifinalist 2017 & 2016

Gabe Erales
Chef, Dai Due Taqueria, Austin, TX
Noma Test Kitchen, Tulum, México

Michael Gulotta
Chef/Owner, MoPho and Maypop • New Orleans, LA
Two-Time James Beard “Best Chef: South” Semifinalist, 2017 & 2016