Welcome to Staff Spotlight, wherein we get to know one of our bad ass staff members a little better.

The Vitals

NameDan Hebein

Position: Line Cook

Age: 28

The Fun Stuff

What is one thing people may not know about you? I’m scared of snakes.

What's the best meal you've ever had? Forever and always, deep dish pizza at Lou Malnati’s in Chicago.

What's the worst meal you've ever had? Denny’s - anywhere and anytime I make the awful decision to go there.

If you could choose any three people, dead or alive, to have dinner with, who would they be? Tom Waits, George Best, and John Stamos.

When not working, where are your favorite spots to hang out? I like Independent, or my front porch. I’m still new here.

What's your favorite Refinery dish?  The squash gratin with smoked zucchini steak - such a fun dish.

What's the last concert you went to? I saw Slayer at Bonnaroo this year.  I met their guitarist, Kerry King, who called it “Hippie Fest”, and I blushed like a little girl.


Summer is officially here. In Tampa, we don’t remember a time when the temperature was less than 80 degrees, but for the rest of the country, Sunday’s summer solstice marked the beginning of pool days and meals cooked on the grill. For the latter, we suggest replacing the frozen burgers with this easy (but complicated sounding) pork tenderloin recipe.

Grilled Pork Tenderloin with Blueberry and Ginger Gastrique
Gastrique is a fancy French term for “sweet and sour sauce”.
Serves 4

2 lbs pork tenderloin
½ cup champagne or white wine vinegar (NOT the distilled stuff – that’s only suitable for cleaning windows.)
½ cup beef or chicken stock (or water, if you don’t have any)
2 tbsp sugar
1 cup fresh blueberries
2 sprigs fresh tarragon
1 tsp freshly grated ginger
1 small shallot (sliced)
Kosher salt and freshly ground black pepper
1 tbsp canola oil

For the pork:

We’re going to assume that you have an already hot grill. Season the pork tenderloin well with salt and pepper and lightly oil the grill with some of the canola oil. Place the pork tenderloin on the hottest part of the grill and cook for 2-3 minutes per side, getting the outside nice and brown. Move the pork tenderloin to the cooler side of the grill and continue cooking for 10-12 minutes, until the internal temperature reaches 150 degrees. Remove the pork from the grill and let it rest for 5 minutes before you even think about touching it.

For the gastrique:

Place the shallot and the ginger in a sauté pan over medium heat with a bit of the canola oil; sauté for 2-3 minutes, until the shallot and ginger are really fragrant. Add the sugar and mix well. Continue cooking for another 2 minutes. Add the blueberries, tarragon, vinegar, and the stock and bring to a simmer. Continue to simmer until the liquid has reduced by ½, about 10-12 minutes. Strain the sauce through a mesh strainer to remove the chunky stuff, and season with salt and pepper.

Carve the pork tenderloin and serve the gastrique over, under, next to, or somewhere near the pork.



Don't sacrifice a good meal just because you're only cooking for two. Try this worth-every-minute-it-takes-to-make chile relleno recipe instead. Because you're worth it. 

Goat Cheese, Shrimp, and Chorizo Chile Rellenos
Serves 2 

4 large Poblano chiles
½ pound shrimp; peeled, deveined, and roughly chopped
2 dried Chorizo sausages; diced
2 oz. Chèvre cheese
2 oz. cream cheese
¼ cup walnuts; toasted and chopped
4 large tomatoes; chopped
1 small onion; diced
2 garlic cloves; minced
½ cup chicken stock
1 tsp. cocoa powder
1 tsp. ground cumin
2 tsp. canola oil
2 tsp. olive oil
sea or kosher salt and freshly ground black pepper

For the sauce:

  1. Sauté the onion and garlic with 1 tsp of olive oil in a sauce pan over medium heat for 4-5 minutes, until translucent.
  2. Add the diced tomatoes, cumin, and cocoa powder and cook for another 4-5 minutes, until the tomatoes are soft.
  3. Add the chicken stock, season with salt and pepper, and simmer for 20 minutes.
  4. Transfer the sauce to a blender and puree until smooth.

For the chiles:

  1. Coat the chiles well with the canola oil, place on a baking sheet, and roast in a preheated 400 degree oven for about 20 minutes, until the skins are brown and lifting away from the flesh of the chiles.
  2. Remove the chiles from the oven and place in a bowl to cool.

Putting it all together: 

  1. While the chiles cool, heat the remaining tsp of oil in a sauté pan over medium heat and sauté the chorizo for 3-4 minutes to extract the fats.
  2. Add the shrimp to the chorizo, season with salt and pepper, and sauté for 2-3 minutes, until the shrimp are just translucent.
  3. Place the shrimp and chorizo in a bowl, add the Chèvre, cream cheese and walnuts, and mix well.
  4. When the chiles are cool, gently remove the skins and open one side of the chile to remove the seeds, leaving the stem on and trying not to rip the rest of the chile.
  5. Gently place ¼ of the shrimp and cheese mixture inside each of the chiles through the slit that you removed the seeds from.
  6. Place the chiles on a baking sheet, cover each with a couple of spoons full of the sauce, and place in a 400 degree oven for 8-10 minutes, just until the cheese is nice and creamy.



Welcome to Staff Spotlight, wherein we get to know one of our bad ass staff members a little better.

The Vitals

Name: Stephanie Anderson 
Position: Server and Bartender
Age: 24

The Fun Stuff

What is one thing people may not know about you? I'm a mashed potato connoisseur!

What's the best meal you've ever had?  Egyptian shawarma from a hole-in-the-wall restaurant in Cairo.

What's the worst meal you've ever had? Everything I "cooked" my freshman year of college.

If you could choose any three people, alive or dead, to have dinner with, who would they be? Anthony Bourdain, Jillian BANKS, and J.K. Rowling.

When not working, where are your favorite spots to hang out? All of Seminole Heights, Downtown St. Pete, Postcard Inn on St. Pete Beach, New World Brewery, and… my bed.

What’s your favorite Refinery dish? The 2014 New Year’s Eve fish special: seared jerk tuna, coconut red bean risotto with an escabeche of onion, carrot, and red cabbage.

What’s the last concert you went to? Atlantic Oceans played with Iska Dhaaf (an awesome alternative band out of Seattle) at New World Brewery last month.



Now that summer is here, we imagine you'll spend your weekends grilling out by a body of water (ocean, lake, pool, etc). And you'll obviously need a cold treat to round out the menu. This year, skip the store bought apple pie and blow your friends away with our Maple Miso Bacon Ice Cream Bourbon Root Beer Floats. Trust us, they're a lot easier to make than they are to pronounce.  

Maple Miso Bacon Ice Cream Bourbon Root Beer Floats
Inspired by David Lebovitz’s Candied Bacon Ice Cream 
: You can make any flavor of ice cream you wish with the basic process of this recipe, just substitute the maple, miso, and bacon with your flavor of choice. 

For the bacon:

  • 6 strips of bacon (1/4 inch, center cut works best)
  • ½ cup light brown sugar (a little more or less, depending on the size of your bacon)

Place the bacon strips on a baking sheet lined with parchment paper so that the strips do not touch, then cover liberally with brown sugar. Bake at 350 for 20-25 minutes. Remove from the oven, let it cool, then chop.

For the ice cream:

  • 12 each egg yolks
  • 1 qt. heavy cream
  • 1 each vanilla bean – split
  • ¼ cup Turbinado sugar
  • 4 tbsp maple syrup 
  • 2 tbsp white miso

Combine the maple and miso in a small pot and over heat just until you can whisk the two together, about 4 minutes.

Place the cream and vanilla in a pot over medium heat until steaming, about 8-10 minutes.

Meanwhile, combine the Turbinado sugar and egg yolks in a bowl and beat them like you should have done to the wrestling team back in high school, that time they caught you walking alone at night…. Huh? Oh, yeah, I’m back.

When the cream is steaming gradually add ¼ cup to the egg mixture, stir very well. Repeat this with another ¼ cup. This is called tempering the eggs. 

Add the egg mixture to the pot of cream and stir – don’t stop, even for a second, or you’ll get scrambled eggs – until the mixture begins to thicken, about 3-4 minutes.

Strain the mixture into a bowl, then pour the mixture into as many shallow dishes or baking pans as can fit into your freezer and will hold the entire amount. Place this into the freezer for 2-4 hours, until the custard is completely frozen. 

Working in batches, use a spoon to scrape thin shavings from the custard and place them in your food processor. Then, pulse the custard in the food processor until it’s creamy. Move the custard from the food processor to a bowl, and repeat with the remaining custard.

Finally, fold in the candied bacon bits; place this mixture into an airtight container and return to the freezer to harden, about 2-3 hours.

The custard is now ice cream, so put some Maker’s Mark in a glass, add some root beer, and top with a couple scoops of the ice cream.

Enjoy (responsibly)!


We love Tampa. We really do. But after living in Austin, Texas, where Mexican cuisine reigns supreme, we find ourselves missing the hundred-year old family recipes and authentic restaurants that dot the city. Sure, Tampa has its share of amazingly delicious Mexican joints (if you know where to look), but we find that this Carnitas recipe takes us right back to those authentic meals in Austin.

Carnitas de Puerco

3 lbs pork butt, trimmed of excess fat
1 large onion, quartered
3 large bay leaves
2 tablespoons ground ancho chiles
2 chipotle chiles in adobo sauce, seeded and chopped, plus a couple of teaspoons of the adobo sauce
4 garlic cloves, sliced thinly
1 tablespoon cumin
1 tablespoon coriander
2-3 quarts chicken stock
canola oil, or even better, lard
kosher salt and freshly ground black pepper

Season the pork butt well with salt and pepper. Heat the oil (or lard) in a large pot over medium heat on the stove top. Brown the pork butt well on all sides in the oil. Remove the pork butt from the pan, discard excess oil, and add the garlic and onions. Sautee the garlic and onion for 3-4 minutes, until softened, scraping any brown bits from the bottom of the pan. Place the pork back in the pan, and then add the chiles, cumin, coriander, and bay leaves. Add enough chicken stock to cover the pork (the quantity will vary by size and shape of the pork and your pot). Bring the stock to a simmer and place in a 200 degree oven, for 2-1/2 to 3 hours, until the pork starts to fall apart when prodded with a spoon. Remove the pork from the pot, and shred or chop the meat into 3 inch chunks. In another pan, heat some more oil or lard, and working in batches, fry the shredded pork until crisp but still tender and juicy.

Serve with tortillas, some fresh lime, onions, cilantro, homemade guacamole, and maybe some thinly sliced radishes.


**Please note that these are not necessarily recipes that we’ve shared with y’all via The Refinery, but we think you’ll enjoy making them at home.

Everyone loves brunch. No one loves making it. We’ve got you covered, though, with this simple recipe. Most of the work can be done the night before so you can sleep in, pop it in the oven, and watch the “oohs” and “ahs” commence.

Sausage, Pesto, and Tomato Strata
Serves 4

1 bunch basil
1 tablespoon pine nuts, toasted
1/4 cup Parmesan cheese
1/4 cup olive oil
8 slices stale bread
1/2 pound breakfast sausage, cooked and chopped
2 each tomatoes
8 each eggs
1/2 cup milk
sea or kosher salt and freshly ground black pepper

Combine the basil, pine nuts, Parmesan, and olive oil in a food processor to make the pesto. Season with salt and pepper.

In a greased pie pan, layer the stale bread, sausage, and tomatoes, and drizzle with the pesto. Repeat as necessary until you’re out of ingredients. Beat together the eggs and milk, season with salt and pepper, and gently pour over the ingredients in the pan. Cover and refrigerate for at least one hour, but preferably over night.

The next morning, place the strata in a preheated 400-degree oven for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Let the strata sit for 10 minutes before serving.