- November 28, 2024
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Angad Singh, a USF graduate assistant, prepares a pork tenderloin tapas for "Bulls Bistro."
Larry May of Lakewood Ranch is having a blast at "Bulls Bistro."
Henry Yeh, a student from Taiwan's National Kaohsiung University, Hospitality and Tourism, works during USF's "Bulls Bistro."
Dave and Rosita Haas of Lakewood Ranch were among the patrons at the first "Bulls Bistro."
Libby May of Lakewood Ranch enjoys tapas at the first "Bulls Bistro."
The first menu for "Bulls Bistro."
USF instructor and chef Joe Askren puts the final touches on tapas for the first "Bulls Bistro."
Sydney Starcher prepares more food as patrons arrive at "Bulls Bistro."
Student May Fang works with USF instructor and chef Joe Askren before "Bulls Bistro."
Chef Joe Askren, in the blue shirt, gets students ready for "Bulls Bistro."
May Fang, a student from Taiwan's National Kaohsiung University, makes final arrangements before patrons arrive for "Bulls Bistro."
USF hospitality student Sydney Starcher tastes a tapas before Thursday's program began.
Larry May enjoys a tapas during the first "Bulls Bistro" in Lakewood Ranch.
Those who came were bullish on the University of South Florida's Sarasota-Manatee Culinary Innovation Lab on Thursday evening on Lakewood Main Street.
The lab debuted its "Bulls Bistro" dinning experience that will be open on select Thursdays through November.
"We're trying to brand this as a Thursday event," said USF instructor, chef Joe Askren. "We want to make sure our students are connected to real events. We want to put them in pressure situations."
About six to eight students, who are hoping to get their degrees in hospitality, worked the event alongside various USF instructors and assistant instructors. Patrons gave a $20 donation and received three "tapas" of a Spanish potato tortilla on mixed greens with garlic shrimp, Cordoban pork and ham rolls with roasted cherry tomatoes, and spinach and chickpea bean stew.
They also had a choice of beverages, including two glasses of either wine or a craft beer made at the culinary lab.
The event was designed by Dean Pat Moreo who wanted to showcase the culinary talents of students and instructors.
Moreo said it allows students to use all their learned skills such as culinary, marketing, human resources and management. "It lets them take theory and put it into practice," he said. "We also want the public to understand we are part of this community."
Other "Bulls Bistro" Thursdays will be Oct. 13, Oct. 27, Nov. 3 and Nov. 17. Tickets can be purchased at usfsm.edu/chtl/bulls-bistro/.
