Armature Works is pleased to present Dinner on the Lawn; a seasonal dinner series hosted along the riverfront .
The first event of the series kicks off November 14, from 6pm – 9pm, and will feature an Autumn Harvest jointly curated by Chef Nathan Hardin of Steelbach and James Beard Award winning Chef Anne Kearney of Oak & Ola.
Enjoy exhilarating flavors composed by these two renowned chefs as they collaborate on a 5 course dinner, made exclusively for you, in a beautiful, outdoor setting along the river.
Each course will be expertly paired with a wine program selected by Steelbach’s sommelier.
Purchase tickets here.
Pissaladiére- Provencal onion & anchovy tart, basil pistou
Liver Toast – Faux Foie, spiced pickles , chive, olive oil, Jamison B. sourdough
Celeriac Remoulade, chilled griddled duck breast, roasted shallot-herb salad, Champagne vinaigrette
NC Sunburst Trout – sweet potato, brown butter, mulled cider, fennel jam, burnt onion
Grilled pork tenderloin, prune-tarragon farce, pork crepinette, griddled polenta, Armagnac braised shallots, prune demi reduction, Armagnac gastrique
Bellwether Farms San Andreas, Autumn fruit compote, Jamison B toast
Sweetgrass Dairy Asher Blue, Whipped Kuespert Honey, Cornbread
Tarte Tatin – Miso Caramel, Fuji Apple, Nikka Coffee Grain Ice Cream , Smoked Pecans
Meet the Chefs….
Chef Anne Kearney of Oak & Ola:
Executive chef and owner, Anne Kearney, is one of America’s most revered female chefs. She earned her toque at the Greater Cincinnati Culinary Arts Academy.
After many years as an acclaimed restauranteur with numerous honors, Kearney rose to national recognition. In 2002, she was the winning recipient of James Beard Foundation, “Southeast Regional Best Chef”. Kearney’s food is an American interpretation of Provençal bistro fare.
Chef Nathan Hardin of Steelbach
As a Tampa-native, Chef Hardin has seen the progression of the food scene and how far it has truly come. His vision for Steelbach is to bring big city Southern inspired style to our small-town community and be an integral part of the transition to put Tampa on the map as a great “food city.”
With some great mentors and inspiration along the way, Chef brings a lighter, more passionate side to Tampa’s food scene. Most recently, Nathan was Chef de Cuisine at Highball and Harvest at The Ritz Carlton Orlando Grande Lakes and was featured at The James Beard House in New York City. Prior to that he was the Executive Sous Chef at the award-winning restaurant Yardbird Southern Table & Bar in Miami Beach.