This year’s WUSF Longest Table Event was bigger than ever! With more than 650 guests and 11 caterers/restaurants in attendance, it was an exciting event to participate in while raising money for WUSF.
For those unfamiliar with the event, The Longest Table is an epicurean experience right down the middle of Bayshore Drive in Downtown St. Petersburg. Local caterers and restaurants create four course menus with wine pairings for the guests who buy tickets at their designated tables. Attendees include local foodies, community partners, and supporters; all proceeds from the event support WUSF Public Media.
Both Chef Chris, our Off-Premise Executive Chef, and Chef Matt, our St. Pete MFA Executive Chef, collaborated on our four course menu, which we have listed below for your stomach-grumbling pleasure.
In addition, each restaurant is tasked with designing their set of tables and participating in the tablescape contest. We’re thrilled to announce we won first place! We designed a chic and modern black and white table with bright green pops of color and towering lamp shades. Menu cards, glowing candles, lush florals, and modern stemware completed the look.
Now, sit back, enjoy the menu, and make sure to mark your calendars to join us next year!
WUSF LONGEST TABLE MENU
CORNET OF BEEF CARPACCIO
truffled mascarpone mousse, micro arugula, chive oil
Paired with Mumm Napa Valley Brut Rosé
SOFT POACHED QUAIL EGG–PORCINI MUSHROOM RAVIOLI
brown butter, pea puree, crispy pancetta
Paired with 2013 Macmurray Ranch Estate Vineyards Russian River Valley Pinot Noir
FLORIDA STYLE DECONSTRUCTED “CIOPPINO”
red snapper, gulf shrimp, pei mussels, local clams, fennel-saffron broth, tomato chimichurri, basmati cake, toasted garlic crostini, citrus-pernod foam
Paired with 2013 Inception Santa Barbara County Chardonnay
SWEET CORN BUDINO
sweet corn-lemon custard, blueberry compote, blueberry brittle, micro basil, cornmeal shortbread dust
Paired with Kourtaki Muscat Samos Greece
Professional Images Courtesy of Brian James Gallery Photography