My interest in wine has grown greatly since the beginning of Carlos Eats. Wine is such an important part of the food industry and learning about the pairing throughout many events has increased my appreciation for sommeliers and wine culture. Last Wednesday I dined at Cru Cellars for a blogger dinner they invited me to. It was not the first time I heard of Cru Cellars, but I jumped at the opportunity after hearing favorable things from other local foodies in Tampa Bay. I was joined by Tampa Wine Woman, Family Foodie, and Tasting Tampa.
We were presented with a 5-course meal created by Chef Josh Burton. Live music was arranged with dim-lighting to set the mood for us. The first part of the meal was a cheese plate and consisted of jasper cheddar and St. Agur blue cheeses serve with jam and toasted crostinis.
I really loved these two chesse choices and the jam was excellent! The wine pairing choice was Domaine Giachino Alteste, Roussette de Savoie, France. A fine paring to start the night off and what really defined the great experience at Cru Cellars: excellent wine pairings.
The next course featured a roasted garlic Hummus with feta on fresh crostini and a roasted mushroom ruschetta with shaved parmesan.
I loved the hummus. It hit the palate just right and the mushrooms were amazing. I love mushrooms, but there have been times when mushrooms have been underwhelming, not true here though. I could have had a huge jar filled with those mushrooms and been happy. The wine pairing for this course was Paul Bouchard Macon, Chardonnay, France.
This course had an excellent roasted bone marrow with roasted garlic topped with a salad of fresh parsley, capers, shallots, and lemon juice and toasted crostini. It was my first time having bone marrow and this was a great introduction. It was finger-licking good. The salad that accompanied it was also great. The salad consisted of roasted beer, goat cheese, and arugula salad with crispy prosciutto, fresh dill, toasted pumpkin seeds, orange segments, and balsamic reduction. A delicious mixture that made me love beets (normally I cannot stand beets). The wine pairing was Provenza Gropello, Garda, Italy.
We then moved on to the third course which was a roasted mushroom orzo featuring roasted grape tomatoes and Parmesan cheese. Once again the mushrooms left me very impressed. The steak, eggs, and polenta that came with it was excellent. It was a pan seared skirt steak and came topped with fresh parsley and basil chimichurri. The wine pairing was Baileyanna Pinot Noir, Edna Valley, California.
After finishing this plate we were surprised and delighted to learn that dessert would be on the way. This dessert would be something special.
Crème brûlée was the dessert of the evening and my favorite part of the meal. The dessert was light and did not have that strong sugary taste that crème brûlée often features. Every last bite was enjoyable and I have raved to family and friends everyday since I tried this dessert at Cru Cellars. The wine pairing of Heinz Eifel Beerenausleseas (thanks Family Foodie!) was equally enjoyable and I hope to have this wine in my home soon!
Dessert left a strong impression and brought an end to one delicious blogger dinner at Cru Cellars. Lucky for you – I have been provided a $25 Cru Cellars gift card to giveaway here on Carlos Eats. The contest will run until May 4th and you can enter in the box below. Thank you to Cru Cellars for the excellent dinner and I look forward to my next visit for some great food and wine.
Restaurant Name: Cru Cellars
Cuisine: Wine Bar
Neighborhood: South Tampa
Address: 2506 S. MacDill Ave. Tampa, FL 33629
Phone Number: (813) 831.1117
Price Range: $$ (10-15 per plate)