Tampa's Refinery Trading Places dinner serves up fine Southern fare

Posted by Arielle Stevenson on Thu, Dec 19, 2013 at 12:06 PM

Kyndals spoon bread with the description corn, butter.

Wednesday night, The Refinery's front and back of house staff switched places for charity. Chef Greg Baker and his kitchen crew took over the dining room, while general manager and wife Michelle Baker planned the menu and made dinner in the kitchen.

All proceeds and tips went to the Nature Delivered Farm, a pasture-raised pig farm in Bushnell run by Rebecca Krassnoski. The independently owned local farm recently expanded from 20 to 200 acres and needs help raising funds for fencing and other equipment.

Wednesday's menu was all things Southern from smothered pork chops to lemon sour cream cake.

Shrimp and grits with white cheddar, fennel, chorizo, garlic and onion.
  • Arielle Stevenson
  • Shrimp and grits with white cheddar, fennel, chorizo, garlic and onion.

Appetizers included Parker House yeasty rolls (with salt, rosemary and butter), Hoppin John Soup (with black eyed peas, ham hock, onions, rice, and garlic), Southern salad (with mixed greens, green beans, pecans, zucchini, scallions, and bbq-spiced ranch dressing). It should be noted that the fried green tomatoes, pickled and served with jalapeño-goat cheese, were so tasty that no photographic evidence was viable.

White cheddar mac n cheese with a saltine cracker crust.

Side dishes included the above shrimp n grits, Kyndal's spoon bread (incredible we were able to photograph that before it was gone), white cheddar mac n cheese, and mashed taters.

Sweet & Spicy Farmers Pie with sweet potato mash, turnips, raisins, cayenne and onion.
  • Arielle Stevenson
  • Sweet & Spicy Farmers Pie with sweet potato mash, turnips, raisins, cayenne and onion.

The main courses included pan fried smothered pork chops (with onion cream gravy and ham-hock-stewed green beans), Sweet & Spicy Farmer's Pie (with sweet potato mash, turnips, raisins, cayenne, and onion), and Fish fry of catfish (with southern cabbage cole slaw, and black-eyed pea hushpuppies).

Smothered pork chop goodness with onion cream and ham-hock-stewed green beans.
  • Arielle Stevenson
  • Smothered pork chop goodness with onion cream and ham-hock-stewed green beans.

And finally, dessert.

Banana pudding trifle with bananas, cream, and vanilla wafers.

The lemon sour cream pound cake with sweet tea caramel sauce (yum!) and banana pudding trifle, ended the meal perfectly.

Lemon sour cream pound cake with sweet tea caramel sauce.

Add a comment