Bradenton's Long Table Event Features Five Chefs from the Village of the Arts
Long Table at the Station is a first-ever dining event featuring a 260-foot long table that spans an entire city block in a unique, outdoor urban setting surrounded by public art. This culinary community feast features 6 local chefs, including 5 chefs from restaurants here in the Village of the Arts!
Editor's Note: The following article is written and provided courtesy of Realize Bradenton. Realize Bradenton is a nonprofit organization that brings people together to create a vibrant and prosperous Bradenton area. For more information, visit: RealizeBradenton.com.
ORDER TICKETS: BradentonLongTable.com
Celebrate all things local at Long Table at the Station, Sunday, Oct. 15, 2017, 6:30–9:30 p.m. Hosted by Realize Bradenton, the outdoor event will feature six Bradenton chefs preparing a six-course, locally inspired meal to 250 guests at a 260-foot table in a unique, outdoor urban setting that is surrounded by spectacular public art. Tickets are $175 per person and are available at BradentonLongTable.com. Proceeds from the event will benefit the downtown Bradenton Farmers’ Market.
“We are fusing two things that make Bradenton a truly unique destination—local food and public art,” said Holly Eisemann, events and creative services manager for Realize Bradenton. “Bradenton boasts a terrific collection of high-quality public art, as well as countless chef-owned restaurants. Long Table at the Station celebrates these attributes by featuring six award-winning, local chefs preparing dishes based on inspiration from area produce and food products. Courses will be paired with fine wines and locally-brewed craft beer.”
Opened in 2012, the downtown Bradenton Transit Station serves as Manatee County Area Transit’s downtown hub, and as a large canvas for vibrant public art and architecture. The station features a large, vivid tile mural by artist, DZine, of Chicago, IL. Architect, Drazen Ahmedic, of Tampa, FL, designed the interwoven metal railing sculpture that runs the length of the station.
Long Table at the Station is more than just a meal. Proceeds from the event will benefit the Bradenton Farmers’ Market for the 2017–2018 season, allowing the market to expand educational activities for children and families, and cooking demonstrations by local chefs. Realize Bradenton is recognized by the IRS as a 501(c)3 and a portion of each ticket may be tax deductible.
“I am excited to partner with Realize Bradenton and the chefs from the Village of the Arts,” said Paul Mattison, chef and proprietor of Mattison’s City Grille Bradenton Riverwalk. “The cooperation between chef-owned restaurants in support of the Bradenton Farmers’ Market is an important cause that will have long lasting benefits.”
A limited number of tickets and additional information about Long Table at the Station are available at BradentonLongTable.com.
Chefs and Menu
First Course: Florida Avocado Smash
Chef Dave Shiplett — Birdrock Taco Shack
Local Florida Avocado Smash with plantain and house made corn chips, and Grilled Florida Rock Shrimp Tacos with a tangerine-ginger barbeque cabbage, pico de gallo, and chimmi-churri.
Second Course: Stuffed Baby Bell Peppers
Chef Gaetano “Guy” Cannata — Ortygia
Sweet and savory Stuffed Baby Bell Peppers and Fennel Bread Pudding with apples and pancetta in an asiago cream.
Third Course: Borsellini
Chef Remo Mambelli — Arte Caffè
Handcrafted Borsellini – purses of pasta – stuffed with mixed cheese and white truffle in a sauce of light cream and onion topped with fresh, locally grown arugula.
Fourth Course: Gulf of Mexico Grouper
Chef Jim Copening — Arts & Eats Restaurant
Japanese-inspired local Gulf of Mexico Grouper filet, rice blend, bok choy, white miso sauce, and a sesame seed garnish.
Fifth Course: High Plains Bison Short Rib
Chef Paul Mattison — Mattison's City Grille Bradenton Riverwalk
Braised High Plains Bison Short Rib paired with boniato potatoes, sautéed rapini, mustard seed-grape relish, and crispy onions.
Sixth Course: Guava Brûlée
Chef Dana Johnson — Sugar Cubed Pastry Lab
Guava Brûlée, featuring organic guava from Island Grove Wine Company paired with a Dakin Dairy vanilla bean custard, toasted meringue, and 3 Keys Brewing Company’s chocolate porter caramel sauce.