The leaves are falling and autumn is calling, well not exactly in Florida. But, four dining venues at Seminole Hard Rock Tampa are offering new fall menus to get in spirit with the season and to provide guests with an around the world taste. Take a look at what’s to come: Council Oak Steaks & Seafood Council Oak Steaks & Seafood’s new menu, is based on fall flavors. It now
When it comes to trick or treat, we call dibs on the treats. Halloween is the perfect holiday for deliciously spooky treats and our pastry team has been hard at work whipping up a tasty recipe for you to try in the comfort of your own kitchen. Feast your eyes on the bleeding mummy éclair. This éclair is made from Pâte à Choux pastry, which is defined as a light
Council Oak Lounge in Seminole Hard Rock Hotel & Casino Tampa will host a Kathryn Hall Wine Dinner on Thursday, September 29. The event begins at 6:30 p.m. with a cocktail reception, followed by an innovative four-course menu (presented by Chef de Cuisine Dave Puatu) at 7 p.m. featuring the following: New Zealand Lobster Tail with Walt “La Brisa” Russian River Chardonnay Seared Duck Breast with Walt “Blue Jay” Anderson
Chef Marc Murphy will host a dinner on Wednesday, September 21, featuring sparkling wines from Taittinger – Domaine Carneros in Grey Salt, his Mediterranean-inspired restaurant in Seminole Hard Rock Hotel & Casino Tampa. The dinner will take place in Grey Salt’s private dining room and tickets are $175 per person (including tax and gratuity). The event will begin at 6:30 p.m. with a cocktail reception, followed by a four-course seated dinner
Join Us to Help End Childhood Hunger in America Chef Marc Murphy will host the first “Tampa No Kid Hungry Dinner” at Grey Salt, located in Seminole Hard Rock Hotel & Casino Tampa. Presented by Citi®, the dinner will be an exclusive multi-course event to benefit No Kid Hungry‘s work to end childhood hunger in America. It will feature locally renowned guest chefs Greg Baker (The Refinery | Fodder & Shine),
Kira Jefferson has been named Director of Restaurants at Seminole Hard Rock Hotel & Casino Tampa. Having most recently been the General Manager of Haven in Tampa Bay, Jefferson is making a return to Seminole Hard Rock Tampa where she was Room Manager of Council Oak Steaks & Seafood in 2012 and Assistant Director of Food & Beverage in 2013. In her new role, Jefferson will oversee eight dining venues
St. Pete is coming to Tampa. Council Oak Lounge in Seminole Hard Rock Hotel & Casino is set to host an Old St. Pete Distillery pairing dinner on August 18th and we’ve got everything that you need to know! The event begins at 6:30 p.m. with a cocktail reception, followed by an innovative four-course menu presented by Chef de Cuisine Dave Puatu featuring the following: Old St. Pete Distillery Tropical Gin
Grey Salt, Chef Marc Murphy’s Mediterranean-inspired restaurant in Seminole Hard Rock Hotel & Casino Tampa, will host a scotch pairing dinner on Wednesday, August 10, featuring scotch from Glenfiddich. The dinner will take place in Grey Salt’s private Wine Room and tickets are $175 per person (including tax and gratuity). They may be purchased by calling (813) 627-6630 or via email at [email protected]. Space is limited. The event will begin
For the ninth consecutive year, Council Oak Steaks & Seafood in Seminole Hard Rock Hotel & Casino Tampa has been awarded the prestigious Award of Excellence by Wine Spectator Magazine for its impressive menu of 278 fine wines and staff trained in all of the exacting nuances of proper wine service. “Our wine list is fun and incredibly approachable,” said Patrick House, Wine Sommelier for Council Oak Steaks & Seafood.
Brian Broomhead has taken over the position of Chef de Cuisine at Rise Kitchen & Bakery in Seminole Hard Rock Hotel & Casino Tampa. Brian is graduate of the Atlantic County (N.J.) Institute of Technology. He comes to Seminole Hard Rock Tampa after spending eight years with McCormick & Schmick’s restaurants in Atlantic City, Baltimore and Columbus, Ohio where he climbed the ranks from Sous Chef to Executive Sous Chef and,