The Longest Table Tickets - 2016

PARKSHORE GRILL

SOLD OUT

First Course
Local Gulf Ceviche
Avocado, Citrus, Aleppo Chile,
Watermelon Radish
Wine: Stags Leap Wine Cellars,
Sauvignon Blanc, Napa Valley

Second Course
Truffle Wild Mushroom Bisque
King Crab Spring Pea Shoot Salad
Wine: Antica, Chardonnay, Napa Valley

Third Course
Roasted Niman Ranch Prime Tri‐Tip Steak
Chimichurri, Goat Cheese Potato Puree,
Grilled Spring Onions, Petite Heirloom
Tomato Confit

Wine: Stags Leap Wine Cellars, Hands of Time,
Red Blend, Napa Valley

Fourth Course
White Chocolate Lemon Tart
Lorna Doone Shortbread Crust,
Local Blueberry Compote
Wine: Michelle, Brut Rose, Domaine
Ste Michelle

Tickets: $125.00 each - SOLD OUT

 

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Spice Pop Up Restaurant Presents

 

Spice Pop Up Restaurant Presents

"Southern Hospitality"
...A menu made with love...and fresh,
local, springtime ingredients.

SOLD OUT

First Course
Florida Shrimp Taco:
Pecan Crusted Florida Shrimp,
Ramp & Caviar Aioli, Green Tomato
Salsa, Chive Blossoms
Wine: Kemblefield Sauvignon Blanc

Second Course
Southern Frisée Salad:
Spring Onion, Asparagus, Watermelon,
Parmigiana, Warm Country Ham & Sweet
Corn Vinaigrette
Wine: Las Almenas Chardonnay

Third Course
Bucket O' Chicken:
Carolina Fried Cornish Hen,
Dill Brine, Braised Greens,
Apple & Datil Chili Cobbler
with Crispy Bacon
Wine: D'Autrefois Pinot Noir

Fourth Course
Mamas Peaches N' Cornbread:
Brown Sugar Corn Bread, Simmerin'
All Day Florida Peaches, Moonshine
Caramel, Thyme Blossom Whip Cream
Wine: Rockview Riesling

Tickets: $140.00 each - SOLD OUT

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Stillwaters Tavern

 

Stillwaters Tavern

SOLD OUT

*Chef will pair wines evening of the event

Bites
House Smoked North Carolina Trout,
Saltines, Heirloom Virginia Tavern Nuts

First Course
Key West Pink Shrimp,
Bradley’s Country Store Grits,
Tillamook Cheddar, Andouille, Fried Okra

Second Course
Pastrami Brined Smoked Salmon, Baby
Lettuce, Shaved Asparagus And Fennel, Feta
Smoked Egg, Fresh Herb Banyuls Vinaigrette,
Pea Oil

Third Course
Mead And Moroccan Spiced Sous Vide
Lamb Rack, Carolina Ruby Sweet Potato Hash,
Purple Mustard Greens, Mustard Jus,
Mint Chutney

Fourth Course
Dark Chocolate Ganache, Aerated Chocolate,
Smoked Berries, Local Vanilla Sugar Cream,
Chamomile, Webb’s Bee Pollen

Tickets: $125.00 each - SOLD OUT


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THE MILL

SOLD OUT

*Chef will special pair each course

Amuse Bouche
Heirloom Yellow Flint Bourbon Caramel Kettle Corn

First Course
Watermelon Bruschetta
Heirloom Tomato, European Cucumber
Whipped Feta, Smoked Pistachio Brittle,
Anejo Agave Syrup

Second Course
Citrus Smoked Pacu Ribs
Sambal Honey Glaze, Loaded Celeriac Salad, Mache

Third Course
Champagne Sorghum Meade Sous Vide
Wild Boar Shank
Anson Mills Whiskey Cheddar
Buckwheat Polenta
Baby Red Frills Mustard Greens
Natural Jus

Fourth Course
Crème De Violette Infused Angel Food Cake
Blood Orange Solerno Glaze
Plant City Strawberries
Honey Powder, Blue Rose, Micro Mint

Tickets: $130.00 each - SOLD OUT

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Support Provided by:

Sponsors for Longest Table

FLORIDA: SC No. 59-0879015 A COPY OF THE OFFICIAL REGISTRATION AND FINANCIAL INFORMATION MAY BE OBTAINED FROM THE DIVISION OF CONSUMER SERVICES BY CALLING TOLL-FREE, WITHIN THE STATE, 1-800-HELP-FLA OR VIA THE INTERNET AT WWW.800HELPFLA.COM.

Save the Date! The Longest Table - 2016

WUSF Public Media Presents The Longest Table. Our spring event showcases prix fixe menus from the area’s finest restaurants. Join us April 14th for this epicurean experience right down the middle of Bayshore Drive, St. Pete. The party continues at the Museum of Fine Arts with friends from WUSF Public Media and the Museum of Fine Arts, St. Petersburg. This event is SOLD OUT.

WHERE & WHEN:
Location: Downtown St. Petersburg
Date: Thursday, April 14, 2016
Time: 5:30 PM

Still have more questions?  Check out our FAQ.

Become a Sponsor!

Silent Auction - The Longest Table

 

Click the logos below to view available menus.

400 Beach Café L'Europe Farmtable Kitchen Mattison's

 

Mise en Place Olympia Catering Orange Blossom Catering Parkshore Grill

Spice Pop Up Restaurants Stillwaters Tavern The Mill

 

400 BEACH SEAFOOD & TAP HOUSE

SOLD OUT

First Course
Seared Scallops
Sweet Cream Corn Puree, Arugula Pesto,
Yucca Chip
Wine: PChenin Blanc, Pine Ridge, Napa

Second Course
Roasted Red and Golden Beet Salad
Orange Balsamic Vinaigrette, Feta,
Orange Segments, Pea Shoots
Wine: Pinot Noir, Underwood, Oregon

Third Course
Braised Niman Ranch Short Rib
Lobster Chorizo Potato Hash,
Green Chimi Churri, Cipollini Onion
Wine: Malbec, Kaiken, Argentina

Fourth Course
Pina Colada Panna Cotta
Coconut Macadamia Brittle, Cherry Anglaise
Wine: Rose, Gueissard, Cotes De
Provence, France

Tickets: $125.00 each - SOLD OUT

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Café L'Europe

SOLD OUT

Welcome
Guests to be greeted with specialty Bellini
made with Persecco & peach nectar

First Course
Cup of Café L’Europe Iconic Lobster Bisque
Lobster morsels, crème fraiche
Wine: Café L’Europe House Chardonnay

Second Course
Florida Orange Salad
A hollowed Florida orange filled
with assorted field greens, accented
with sections of Florida oranges &
grapefruit finished poppy seed dressing
Wine: Café L’Europe House Chardonnay

Entrée
Combination Entrée
4 oz Chicken Kavalla – breast of chicken
stuffed with feta, spinach & crab, beurre
blanc with 4 oz Potato Crusted Grouper
– fresh Gulf Grouper, pommery
mustard beurre blanc,
Asparagus Bundles & Baby Carrots
Wine: Café L’Europe Cabernet Sauvignon

Dessert
Fruit & Cheese European Style
Offered with sliced French Bread,
Slice of Brie, Wedge of Goat Cheese,
Wedge of Blue Cheese, Shards of Parmesan
Cheese, Fresh Grapes & Strawberries
Glass of Port

Tickets: $130 each - SOLD OUT

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FarmTable Kitchen

SOLD OUT

*In the spirit of community, dinner will be served family-style.

First Course
AHI TUNU NICOISE
(Hard-Boiled Farm Egg, Nicoise Olives)
OAK-FIRED BABY OCTOPUS
(Chickpeas, Saffron Potatoes, Oregano)
AMERICAN RED SNAPPER CRUDO
(Prepared Tableside, Grapefruit, Peppers)
Wine: Prosecco, Bellussi,
Valdobbiadene, Italy Nv

Second Course
URIAH’S URBAN FARMS GREENS
(Garden Vegetables, Green Goddesss)
GRANDMA K’S CUCUMBER SALAD
(hot house cucumbers, fresh dill)
PANZANELLA SALAD
(LOCALE mozzarella, cherry tomatoes)
Wine: Organic Grüner Veltliner, Biohof
Pratsch, Austria 2014

Third Course
SEELY’S ARK RABBIT
(Foraged Mushrooms, Dijon Jus)
NIMAN RANCH CARNE ASADA
(Spring Onions, Fresh Florida Lime)
GRILLED GULF-CAUGHT COBIA
(Roasted Garlic, Lemon, Olio Verde)
TRIO OF SIDES:
Toasted Farro
Spring Peas & Carrots
Grilled Broccolini
Wine: Pinot Noir, Jean-Claude Boisset
Les Ursulines, Burgundy, France 2013

Fourth Course
PAVLOVA
(Plant City Strawberries, Lemon, Balsamic)
AMBROSIA TRIFLE CHEESECAKE
(Chifon Cake, Grand Marnier Fruit)
TRIPLE CHOCOLATE FUDGE CAKE
(Devil’s Food Cake, Chocolate Ganache)
Wine: Royal Mead, St. Pete Distillery,
St. Petersburg, Florida

Tickets: $160.00 each - SOLD OUT


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MATTISON'S

SOLD OUT

First Course
Idaho River Trout
potato pancake, Black Opal Platinum Caviar,
asparagus tips, chive butter
Wine: 2013 Gonnet Chardonnay le
Plaisir, Rhone

Second Course
Seared Duck Breast
griddled corn cake, ramps, spring greens,
dark cherry sauce
Wine: 2014 Hahn Pinot Noir, Monterrey County

Third Course
Bison Short Rib
turnip mash, braised greens
Wine: Cuvee, The Riddler, Lot 4, Napa

Fourth Course
Chocolate Noir Tower
filled with dark chocolate mousse,
paired with chocolate covered raspberry
gelato and raspberry coulis
Wine: 2014 Banfi Rosa Regale
Brachetto, Sparkling, Piedmont Italy

Tickets: $150.00 each - SOLD OUT

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MISE EN PLACE

SOLD OUT

First Course
Chilled Heirloom Carrot Soup
Crispy Zatar Spiced Chick Peas,
Tahini Preserved Lemon Yogurt
Wine: Villa Sardi Prosecco

Second Course
American Red Snapper
Olive Salsa Verde Crusted, Cannellini
Bean Olive Oil, Puree, Candied Eggplant
Marmalade, Piquillo Pepper Chorizo
Emulsion, Shaved Sunchoke Endive Salad
Wine: Chateau La Freynelle, Bordeux Blanc

Third Course
Sousvide Duck Breast
Lamb Bacon, Calabaza Farro, Braised
Fennel, Black Garlic Port Wine Duck Jus
Wine: Point North Pinot Noir

Fourth Course
Hazelnut Paris Brest
Blood Orange Cinnamon Carmel, Chocolate
Fluid Gel, Candied Hazelnuts, Raspberry Powder
Wine: Graham's Tawny Port 10 Year

Tickets: $160.00 each - SOLD OUT

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OLYMPIA CATERING

SOLD OUT

Amuse Bouche
CORNET OF BEEF CARPACCIO
truffled mascarpone mousse, micro arugula,
chive oil, black salt
Wine: Mumm Napa Valley Brut Rosé

Starter
SOFT POACHED QUAIL EGG–PORCINI
MUSHROOM RAVIOLI
brown butter, pea puree, crispy pancetta,
gremolata
Wine: 2013 MacMurray Ranch Estate Vineyards
Russian River Valley Pinot Noir

Entree
FLORIDA STYLE DECONSTRUCTED
“CIOPPINO”
key west hogfish, gulf shrimp, pei mussels, local
clams, fennel-saffron broth, tomato chimichurri,
basmati cake, toasted garlic crostini,
citrus-pernod foam
Wine: 2013 Inception Santa Barbara
County Chardonnay

Dessert
SWEET CORN BUDINO
sweet corn-lemon custard, blueberry compote,
blueberry brittle, micro basil, cornmeal
shortbread dust
Wine: Kourtaki Muscat Samos Greece

Tickets: $130.00 each - SOLD OUT


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Orange Blossom Catering

SOLD OUT

Amuse-Bouche
Escargot Vol-Au-Vent
Sautéed Escargot with Garlic Butter
in Puff Pastry
Wine: Sparkling Aperitif

Le Potage
Lobster and Shrimp Bisque
Wine: Famille Perrin Cotes du Rhone

Charcuterie
Assortment of Imported Cheese, Pate with
Arugula and Marinated Asparagus
Wine: Domaine Lafage "Tessellae" Carignan
Vieilles Vignes Côtes

Entrée
Châteaubriand, Pear William Potato
and HaricotsVerts
Wine: Old World Zinfandel

Dessert
Chocolate-Grand Marnier Crème Brulee

Tickets: $100.00 each - SOLD OUT


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