Handcrafted Whiskey, Fine Wines, Exquisite Cuisine To Be Highlighted

TAMPA, FL — Whiskey lovers are invited to the grand finale of Bern's Steak House's Whiskey Tampa Foxtrot on Saturday, Nov. 11 in support of the Laxer Family Foundation.

All proceeds will benefit Final Salute Inc., a nonprofit organization providing support for women veterans.

Ticket holders will enjoy a list of exclusive dinners at Bern’s and Haven led by industry experts and guest chefs. The Whiskey Tampa Foxtrot festival concludes on Saturday from 11 a.m. to 3 p.m., with the Grand Pour Tasting at the Epicurean Hotel in downtown Tampa, where an assortment of handcrafted whiskeys and cocktails created by featured bartenders will be available for guests to sip while savoring bites to complement the experience.

Back from a three-year hiatus is the return of one of the most exquisite whiskey tastings in the nation. This assortment of over 200 handcrafted whiskies to smell, sip and savor is a rare opportunity to explore refined dark spirits from around the world all in one location.

Interact with national and global brand ambassadors as well as other experts at each pouring booth spread out over three levels of indoor and outdoor spaces. Enjoy creative cocktails from one of the many bars rustled up by guest bartenders from around the state. And relish savory and sweet bites to complement the experience from the Epicurean, Haven, Harry Waugh Dessert Room and Bern’s Steak House culinary teams

In addition, there will be beverage experts from Rooster & the Till and CW’s Gin Joint in Tampa, The Urban Stillhouse in St. Petersburg, and My Sweet Liberty and Cafe La Trova in Miami preparing cocktails.

"Every detail of this day has been expertly planned for you to relax, play, and enjoy the ambiance for a good cause," said the team from Bern's.

Tickets can be reserved now online for $275.

The Laxer Family Foundation's mission is to support and enhance the lives of at-risk and aspiring youth as well as honored U.S. veterans and burgeoning culinary artists.

Epicurean Celebrates 10-Year Anniversary

Additionally, the award-winning Epicurean Hotel will kick off its 10-year anniversary with a cornucopia of special offers and experiences for fans of the boutique hotel in Tampa’s Hyde Park.

A sleek new special edition logo has also been designed to mark the occasion. Scheduled throughout November and December, the celebratory specials range from $10 food and drink specials at the hotel’s signature hotel and rooftop bar to discounted wines, spa services and an epic 10-course anniversary dinner.

Throughout November, Élevage SoHo Kitchen & Bar will serve $5 Epicurean private-label wines in the restaurant and Lobby Bar. Additionally, all Spa Evangeline members will receive $10 off their next 10 spa services.

“When we opened, we were one of the first boutique hotels in the city and the dining scene was on the verge of exploding, making it perfect timing for the concept of a culinary hotel,” said Joe Collier, president and founder of Mainsail Lodging & Development. “As culinary travel and boutique hotels continue to flourish in Tampa and around the world, the Epicurean concept is more popular and relevant than it was a decade ago, which is one reason we’ve had to expand across the street.”

On Friday, the Élevage SoHo Kitchen & Bar will be serving up the Homage to Bern’s sandwich for $10. Available from 11 a.m.to 10 p.m. in the restaurant and Lobby Bar. The Homage is made with shaved ribeye, caramelized onions, Alpine cheese and onion jus.

Guests can also celebrate Friday from 5 to 9 p.m. at Epicurean’s EDGE Rooftop Cocktail Lounge with a selection of $10 premium cocktails from 5 to 9 p.m.

Or join visit the Epicurean Theatre on Friday from 6:30 to 9:0 p.m. for a sparkling journey through champagnes and their fried food companions.

Delight in an evening full of champagne and sparkling wines from all over the world. Allow Emily Engleman, Epicurean’s biggest wine enthusiast and general manager of food and beverage, to uncork her knowledge and key tasting notes of perfectly paired wines with complimentary fried foods.

To pop off the night, guests will be welcomed with a flight to include Zardetto Prosecco, AT Roca, Classic Penedes Reserva, Brut NV, Domaine de Montbourgau, Crémant de Jura and Brut NV paired with the featured menu that includes a fried oyster duo, Reuben sandwich, cornmeal-crusted crawfish remoulade and collard greens, chicken-fried pork belly, beer cheese fondue, spaetzle, Chilean seabass tempura with twice-cooked green beans, miso and house kimichi, Nashville hot chicken with aged cheddar mashed potatoes and doughnut holes with caramelized white chocolate mousse and currant jelly

Tickets are $125. Click here.

On Nov. 16, the Epicurean Theatre will host an epic 10-Course Anniversary Dinner curated by the chefs who started it all.

Chef Chad Johnson (former opening executive chef of Epicurean Hotel and current executive chef at Bern’s Steak House) and Chef Jon Atanacio (former opening Epicurean Hotel sous chef and current executive chef) will take the stage for a multi-course feast coupled with carefully selected wines. The over-the-top dining experience takes place from 6:30 to 10 p.m. on Nov. 16 and is $500 for two tickets. A limited number of tickets remain.

The food-focused Epicurean Hotel features a state-of-the-art, 32-seat culinary classroom known as the Epicurean Theatre; Élevage SoHo Kitchen & Bar signature restaurant; EDGE Rooftop Cocktail Lounge; Bern’s Fine Wines & Spirits wine shop; Evangeline full-service spa; Chill Bros. Scoop Shop; and 5,200 square feet of flexible event space.

Epicurean Celebrates $21M Expansion

The 10-year anniversary coincides with the opening of the hotel’s $21 million expansion. Located directly across Howard Avenue from the Epicurean’s 137-room main hotel, the expansion adds 51 new guest rooms and suites, a private lobby, meeting space and rooftop terrace.

Incorporating two fully restored apartment buildings, the new four-story structure features a classic, crisp white exterior, historic façade and lush, green landscaping. It also adds two floors of parking with an additional 91 spaces.

“Together, Bern’s Steak House, Haven and Epicurean Hotel have turned South Howard into a true culinary destination, and this new addition will elevate our streetscape to match it,” said Collier. “As a market leader in Tampa, demand for our rooms has consistently outstripped our supply, particularly for suite accommodations. This expansion will add another 11 high-demand suites to our inventory.”

Collier said the overall look and feel of guest rooms, meeting rooms and public spaces are consistent with the main hotel, but the expansion gives the Epicurean an opportunity for innovation and refinement. Public areas feature a welcoming contrast of warm woods with cool concrete and stainless steel. An original artwork installation of wine and champagne corks, and a contemporary liquor bottle chandelier greet arriving guests in the lobby.

Epicurean Welcomes New Chef De Cuisine

In August, Epicurean announced the promotion of Andrea Paulino to chef de cuisine of the 137-room boutique hotel.

In this position, Paulino will provide culinary direction for the property’s chefs, updating seasonal happy hour menus, and ensuring the quality and consistency of culinary items. Paulino will also assist in creating and teaching a diverse list of cooking classes at the Epicurean Theatre.

“Andrea’s diverse experience and continued leadership in the kitchen made her the only choice for our chef de cuisine,” said Shawn Routten, general manager of the Epicurean Hotel. “We know her talents and passion for excellence will continue to enhance the hotel’s exceptional culinary team and elevate our guest experience for years to come.”

Paulino was born and raised in Morelia, Mexico, and graduated at the top of her class from Culinario de Mexico, one of Mexico’s premier culinary arts universities.

Her most recent positions were with Epicurean Hotel, first as a cook and then, with the guidance of Executive Chef Jon Atanacio, she was promoted to executive sous chef.

Prior to that, Paulino was at Banyan Tree Ras Al Khaimah, a five-star resort near Dubai in the United Arab Emirate where she managed dozens of cooks and assisted the executive chef with daily restaurant operations.

She also worked in Seoul, South Korea, where she served as head chef for Tomatillo, and her love for Mexican cuisine led to its expansion to five locations.

Paulino has fine-tuned her culinary techniques through a range of positions with Fairmont Hotel, Fiesta Inn and Pangea, all in Mexico, as well as Il Fornello in Toronto, Canada.

“Chef Paulino has always been a strong creative presence in our kitchen, and there is no doubt that Élevage SoHo Kitchen & Bar will thrive under her influence,” said Jon Atanacio, executive chef of the Epicurean Hotel.

The Epicurean Hotel was developed in collaboration with Mainsail Lodging & Development and the legendary Bern’s Steak House and is the first newly constructed hotel property in the United States to join the prestigious Autograph Collection of Marriott International Inc.

Haven's 2023 Schrader Cellars Wine Dinner

In another event geared to connoisseurs of fine food and wine, Haven, 2208 W Morrison Ave., Tampa, will host an evening of wines and cuisine for its 2023 Schrader Cellars Wine Dinner on Nov. 15 at 6 p.m.

Chef Chad Johnson (who is also the executive chef of Bern’s) is preparing a special, five-course dinner accompanied by six carefully chosen and paired wines that will also be offered for sale after the event. Tickets are $400 per person (sold in groups of two) and are available here.