Foodie Adventure: Edison Food+Drink Lab, Tampa
Port City Foodie restaurant reviewer and food lover, Ed Walsh, is on the road, and all of us foodies back home in Wilmington NC are lucky enough to have him check in, with tempting food pics and mouth-watering descriptions. Eat, enjoy, and share, Ed.
So where is #PortCityFoodieontheRoad at, exactly? Ed is at one of his favorite restaurants anywhere: Edison Food+Drink Lab, in Tampa, Florida. Chef Owner Jeannie Pierola is a 5x James Beard Semi Finalist and cooked at the James Beard House.
“You can imagine how good it is,” he confirms.
Charred octopus with n’duja dirty fregola, Szechuan rapini and squid ink meunière.
Lump crab and sweet corn “elotes” risotto with baby corn, espelette, pepita, Cotija, lime, squash blossom, and tomatillo Faldo.
Bone marrow ‘cordon bleu.’ Dijon gruyere crusted bone marrow, Benton’s ham jam, parsley shallot salad and dill pickle gastrique.
Colorado Lamb Shank “Mole Verde.” Masa dumplings, goat cheese stuffed squash blossom, Green Chile mole, charred zucchini ensalada, pickled baby corn, red onion,radishes, Latin latitude.
Brown sugar glazed wild Maine sea scallops with baby Lima Parmesan purée, lacinato kale, baby Limas, Benton’s ham and violet mustard Demi.
Dark chocolate crunch dome. Chocolate mousse, raspberry pomegranate center, hazelnut feuilletine, raspberry pomegranate paint with chocolate ice cream.
Red Berry Pavlova with yuzu tangerine curd, fresh berries, candied tangerine, blackberry violet basil ice cream and red berry streusel.
Kung Pao Beer Belly. Korobuta pork belly, charred Brussels sprouts, pineapple, black garlic, cashews, peanuts, and sweet soy porter glaze.
Dark chocolate crunch dome. Chocolate mousse, raspberry pomegranate center, hazelnut feuilletine, raspberry pomegranate paint and chocolate ice cream.
Sugar crusted butter cake. Brown butter ice cream, pineapple, macadamia, passion fruit, toffee sauce.
Contributing blogger: Ed Walsh grew up in Las Vegas, the son of an accomplished chef. Traipsing all over the world to more than 35 countries during a 21 year Marine Corps career allowed Ed to sample and appreciate all types of food from grass hut family dining to Michelin star rated fine dining restaurants. “I know my way around a dinner plate and I just like what I like,” he says. Asked what his absolute favorite dish from all of his international travels was, Ed quickly says it was his Mom’s spaghetti. Ed is single, and loves long romantic walks to the taco truck. He also loves spending time with awesome food – almost as much as he enjoys spending time with his awesome kids.