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BRENDAN FITTERER | Times (01/10/12, Tampa)
Chef Jeannie Pierola pours huitlacochee wild mushroom bisque with sweet corn, avocado, black truffle, radish and huitlacochee foam at Edison: Food+Drink Lab in Tampa.

BRENDAN FITTERER | Times
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TP_364411_FITT_yeardine_3<br /> BRENDAN FITTERER | Times (01/10/12, Tampa)<br /> Chef Jeannie Pierola pours huitlacochee wild mushroom bisque with sweet corn, avocado, black truffle, radish and huitlacochee foam at Edison: Food+Drink Lab in Tampa.<br /> <br /> BRENDAN FITTERER | Times