Meet Sarah Belyeu

Cru 12: Sarah Belyeu, Wine Director and Manager of edison: food+drink lab

By Jen Bingham September 13, 2018 Podcast

Is she a cheese-maker from Brooklyn? An organic farmer from Oklahoma? A genetic preservationist from St. Augustine? Yes!

A love of all things organic brought Sarah to wine, and wine brought Sarah to the attention of Chef Jeannie Pierola. That’s a pretty simple explanation for a really fascinating story, but you can’t expect much from the show notes.

When she isn’t juggling wine bottles at one of Tampa’s best restaurants, she’s helping to launch two new projects: swigamajig divebar and fishkitchen, and Counter Culture. On this podcast, Sarah spills the beans on those new restaurants, the difference between wine that’s grown versus wine that’s made, and what it’s like to work with Chef Pierola. listen

Featured wine: Clos de Luz “Azuda”

Get Hooked on edison's swigamajig

TBO: Chefs offer up a taste of what’s coming to Sparkman Wharf

By Laura Reiley, Times Food Critic 

Published: September 14, 2018

TAMPA — On Wednesday night, about 60 people got a sneak preview of what Tampa diners soon will experience at Sparkman Wharf, part of the $3 billion Water Street Tampa neighborhood that Jeff Vinik and Strategic Property Partners are developing in what was Channelside Bay Plaza. 

Still very much under construction — lots of cranes and dirt and temporary tents — it was a thrilling look at what will debut in late October. It’s a phenomenon playing out all over the country in cities from Philadelphia to Detroit: Shipping containers repurposed to comprise a series of small restaurants or food vendors. Think of it as a food truck rally with no wheels. Or an open-air food hall.

"It’s hip, it’s cool and cutting edge," said Tampa Mayor Bob Buckhorn while sipping a cocktail called Pillow Talk, something that will be offered at Jeannie Pierola’s shipping container restaurant, a dive bar/fish shack she’s calling Edison’s Swigamajig (the "swig" is for the cocktails and the "jig" is a reference to fishing lures). Pierola sat nearby in her chef whites, gearing up for the 7 p.m. unveiling of what she called a cracked conch coconut "caipirinha," a Key West pink shrimp toast "Monte Cristo" and a surf and turf dog with charred octopus. 

"We started talking to (Strategic Property Partners) so long ago, more than a year ago. We want to do something here that’s all local seafood," Pierola said, her inspiration drawn from a now-defunct fabled seafood house on Anna Maria Island called Fast Eddies. She described what would be on the Swigamajig menu (heady stuff like cracked conch silver dollar funnel cakes dusted with Key lime sugar)... more

Tampa Bay Business Journel: Chef Jeannie Pierola will have an expanded presence at Sparkman Wharf in Water Street

By Ashley Gurbar Kritzer–Senior Reporter, Tampa Bay Business Journal 

Aug 20, 2018, 7:34am EDT Updated Aug 20, 2018, 1:39pm 

One of Tampa's most prominent chefs will have an expanded presence at Sparkman Wharf, occupying two of the 10 shipping containers within the dining garden.

Chef Jeannie Pierola, a four-time James Beard semifinalist and creator of Edison Food and Drink Lab in South Tampa, is bringing edison’s swigamajig divebar and fishkitchen to Sparkman Wharf, which was previously Channelside Bay Plaza.

The concept is a reinvention of the "quintessential Florida seafood shack," according to Strategic Property Partners, the developer of Sparkman Wharf — "a no-frills, channel-side shanty that’s all about cocktails and the catch." more

CLT: Partnership with Tampa chef Jeannie Pierola completes Sparkman Wharf dining garden

One word: swigamajig.

By Meaghan Habuda Creative Loafing Tampa

AUG 20, 2018 9 AM

Over the weekend, Tampa's Sparkman Wharf made the final partnership announcement for its intimate al fresco dining garden. Local chef and four-time James Beard Award semifinalist Jeannie Pierola plans to bring her newest project to the forthcoming waterfront hangout along the Garrison Channel, and it's been dubbed edison's swigamajig divebar and fishkitchen.

Regionites can rejoice for a couple of reasons: One, this means weekly reveals from Sparkman Wharf are over (hopefully). And two, swigamajig is, seriously, like, the best name ever. more


Wine Spectator Award of Excellence 2018


edison: food+drink lab is proud to announce we have earned the prestigious 2018 Wine Spectator Award of Excellence. Wine Spectator has consistently recognized edison’s wine program since 2015. Our Wine Director, Sarah J. Belyeu curates a tight list of undusty hip wines that pair perfectly with Chef Pierola’s modern cuisine. More than just a pretty label—edison’s wines are carefully chosen great finds of exceptional value. Uncork something unique today.


OpenTable Diners' Choice Award Feb-Mar 2017

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Thank you again for selecting us for another OpenTable Diners' Choice Award this month! We're proud our diners have let OpenTable how much they enjoy edison.

OpenTable Diners' Choice Award Jan-Feb 2017

We're honored that OpenTable diners have selected edison for the OpenTable Diners' Choice Awards this month. OpenTable: From cocktails to desserts, they were impressed! 

Chefs at the Museum

Ocala Culinary Festival Marquee Dinner Event: Chefs at the Museum, hosted at the Appleton Museum of Art / College of Central Florida on Friday, March 4th to feature Chef Jeannie Pierola!

Chef Pierola is pleased to invite you to a modernist meal—an exploration into the beauty of tension and balance. The reception and five-course dinner creatively reimagines Florida heritage cuisine through modern techniques and contemporary flavor profiles. Pierola’s menu muses are the museum’s Contemporary Collection and hand-selected fresh local and curated global ingredients. Each plate is cleverly composed to tease, and garner an unexpected response from you. Seating for this thought-provoking meal is limited—get your tickets today!

The Art of Cocktails

Shelby Goelz edison Bar Manager

Shelby Goelz edison Bar Manager

Shelby Goelz—edison's popular Bar Manager—will be Ocala Culinary Festival 2017 Official Mixologist!

She'll be mixing things up at various events throughout the five day festival March 1-5—including a Marquee Dinner Series event: Chefs at the Museum on Friday, March 3 at the Appleton Museum of Art / College of Central Florida featuring Chef Jeannie Pierola.

Shelby will also hold a festival workshop on the art and science of mixing the perfect cocktail on Friday and also on Saturday, March 3rd and 4th, from 3:30p-5:00p. Participation is limited to a group of ten enthusiasts for each workshop—hurry get your Friday workshop or Saturday workshop tickets today! 

Delicious Coverage

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Florida Trend's Golden Spoon 2016 awards were covered by Creative Loafing and CL featured this mouth watering photo of Chef Pierola's Bone Marrow, Eggs+Toast in their article. We enjoyed CL's delicious coverage of this year's Golden Spoons and are truly honored Florida Trend has bestowed us with another coveted Golden Spoon.

Golden Spoon Swoon

We're swooning over our shiny new Florida Trend Golden Spoon. And you can bet we're going to proudly put it with our other Golden Spoon awards. Thanks Florida Trend for the recognition! 

Congrats to our fellow Florida Trend Golden Spoon award winners!


Enjoy a photo taste of Chef Pierola's Dali Museum Ferran Adria Immersion Dinner: Sapience3

Many thanks to the Dali Museum, all those who attended, and the team from edison, for a successful evening.

A Don't Miss Event

Ferran Adria Immersion Dinner by Chef Jeannie Pierola

Wednesday, Nov 16, 6:15-10:30p

A unique dining experience, in conjunction with a Dali Museum special exhibition Ferran Adria: The Invention of Food, which serves as a one-of-a-kind homage to food innovator Adria, widely celebrated for changing the landscape of gastronomy in the same way Salvador Dali changed art. The Immersion Dinner features chef-inspired menu and wine pairings, designed to immerse you in the transformative nature of food.

Seating is limited, reservations required.

About the Menu
Chef Jeannie Pierola invites you to open your mind, see with your tongue and taste with your eyes. Her reception and seven-course dinner homage to Ferran Adria draws inspiration from his culinary mastery; Salvador Dali’s genius; and Sigmund Freud’s clarity. Featuring pedigreed indigenous and exotic ingredients, prepared with modern techniques, Pierola’s menu is designed with culinary subliminal text to heighten the senses and feed the psyche. A luscious dining immersion into a contemporary degustation of sapience, a taste of wisdom.