ROOSTER & THE TILL + ‘THE DINNER SERIES’

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.


Chef Maximillian Petty & Ferrell Alvarez


“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


Ty Rodriguez, Myles Gallagher, & Maura Fallon


On June 25th the second installment of the ‘The Dinner Series’ invited Chef Maximillian Petty, Executive Chef/Owner of Eden Hill in Seattle, and two-time James Beard “Rising Star Chef of the Year” Semifinalist 2017 & 2016.

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


mini sour grapes in olive oil


peach ‘yolk’


Chef Maximillian Petty plating the tomato tartare course


Champagne round before service


Mini Sour Grapes  |  encapsulated in olive oil


Tomato Tartare  |  vietnamese red basil, peach ‘yolk’
Violin-Jumal ‘1er Cru Blanc de Blanc’  |  Chardonnay  •  Champagne, France


Hamachi Tartare  |  watermelon, chicken skin, quail yolk
Raventos Blanc ‘Extrem’  |  Xarello  •  Sant Sadurní D’Anoia, Spain 


Brisket  |  oyster emulsion, seaweed, tortilla, Chinese coriander
Cristo ‘Mt Jefferson Cuvee’  |  Pinot Noir  •  Willamette Valley, Oregon


Pork Secreto  |  lebneh, burnt carrots, granola, olive
De Toen ‘Z’  |  Blend  •  Stellenbosch, South Africa


Pickled Foie Gras  |  french toast, plum, sauternes sabayon
Royal ‘Late Harvest’  |  Tokaji  •  Hungary


White Chocolate Gelato  |  pretzels cone, American Osetra caviar 


Double Chocolate Gelato  |  foie gras ‘brownie bites’, foie dulce, flexible ganache, peanuts
Quads ‘Elysium’  |  Black Muscat  •  California 


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

George Sabatino
Chef/Owner, Aldine • Philadelphia, PA
Foodable No.1 Restaurant

Gabe Erales
Chef, Dai Due, 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


Gemini Tauberge & Laura Wilkinson