The Dinner Series | Rooster & the Till w. Maxmillian Petty
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
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