On a sun-kissed evening earlier this year, we had the privilege of joining one of Tampa Bay’s most anticipated culinary events—The Longest Table, hosted by WUSF. Picture this: a single, beautifully set table stretching along the waterfront of Bayshore Drive in downtown St. Petersburg, filled with 120 guests, all gathering to celebrate food, wine, and community.
Good Food Events + Catering was honored to design and serve a four-course plated dinner paired with curated wines from France and beyond, bringing an elevated dining experience to a remarkable evening.
Setting the Stage
The evening began with an elegant stationary display, our miniature grazing table brimming with imported and domestic cheeses, cured meats, candied pecans, and vibrant seasonal accompaniments. Artisan breads, crisp crackers, and confections completed the spread—a true welcome to the evening ahead. Guests mingled, glasses of La Marca Prosecco Rosé in hand, while the table filled with laughter, anticipation, and the glow of the waterfront sunset.
The Courses
First Course: Green Tomato Salad
We opened with a nod to Southern flavors: sliced green tomatoes layered with grilled peaches, creamy burrata, and fennel, all tied together with our honey-tarragon vinaigrette. As a special touch, guests were gifted a bottle of our house-made dressing to take home, extending the flavors of the night beyond the table.
Wine Pairing: Domaine Salmon Sancerre, Loire, France
Second Course: “Gumbeaux”
For the second course, we turned up the richness with our Cajun-inspired seafood gumbo, paired with a corn maque choux risotto. Bold, soulful, and comforting; it’s a dish designed to tell a story with every bite.
Wine Pairing: Louis Jadot Pouilly-Fuissé, Burgundy, France
Entrée Course: French Onion Braised Short Rib
For the centerpiece of the evening, we reimagined a French bistro classic. Tender beef short rib was slow-braised in a caramelized onion-sherry gravy and served over Gruyère pommes aligot—a luxurious French-style potato dish, finished with crispy frizzled onions and a side of haricots verts. A plant-based option was also offered, ensuring every guest had a dish to savor.
Wine Pairing: Les Allies Châteauneuf-du-Pape, 2020
Dessert Course: Bread Pudding Flambé
To close the night, dessert was as much a performance as it was indulgence. Our Southern-style bread pudding was flambéed tableside with a bourbon-pecan caramel sauce and paired with vanilla bean ice cream. A finale that brought the table together in warmth and delight.
More Than a Meal
The Longest Table isn’t just about the food and wine, it’s about connection. At one long, continuous table, strangers became neighbors, conversations flowed, and every course sparked new moments of joy. For us, the magic was in seeing our dishes bring people together while supporting a cause as meaningful as WUSF.
We are grateful to have been part of such a memorable evening and to share in the beauty of St. Petersburg’s waterfront, where food, community, and purpose came together seamlessly.
Until next year, The Longest Table; thank you for inviting us to be a part of your story.