No need to wait for December’s Palm Beach Food and Wine festival to have South Florida’s top chefs lining up to cook for you.
Bistro Ten Zero One, at the West Palm Beach Marriott, teamed up with James Beard-nominated chef and restaurateur Dean James Max to host eight top chefs from Palm Beach and Broward counties next week for a wine-paired meal they’re calling the “Ultimate Chefs Dinner.”
If you’re counting at home, that’s eight dishes for the $115-a-person ticket price, although the meal is billed as a six-course, sit-down dinner.
Along with Max, the Ultimate Chefs Dinner stars dishes from Bravo’s “Top Chef” alum Lindsay Autry, Jason Connelly of the Fort Lauderdale Harbor Beach Marriott Resort & Spa, Eric Grutka of Ian’s Tropical Grille, Ron Weisheit of Boca’s Twenty Twenty Grille, Darryl Moiles of the Four Seasons Palm Beach, Steve Torbron of Bistro Ten Zero One and Huma Nagi of 3030 Ocean at the Fort Lauderdale Harbor Beach Marriott.
If the names alone aren’t enough to grab your attention, here’s the full menu:
Chef Dean Max’s bites: roasted pumpkin soup shots with rock shrimp; chilled oyster with pomegranate mignonette; and tuna crudo with apple fennel salad.
Chef Jason Connelly’s bites: yellow beet ravioli with goat cheese, pistachio and apple cider vinaigrette; edmame humus with crab, feta and togarashi; jerk octopus with mango aioli and micro cilantro.
Chef Eric Grutka’s dish: umami lobster with miso creamed corn, arugula, strawberries, macadamia nuts and soy-lime ginger sauce.
Chef Lindsay Autry’s cream of celery with tasted freekah, celery root, country ham and dill.
Chef Ron Weisheit’s Twenty Twenty Tagliatelle pasta with duck and chicken confit, caramelized cipollini onions, oven-dried tomatoes and baby arugula.
Chef Darryl Moiles; hog snapper with Key West shrimp, golden raisins, tomato conserve, caper berries, leek, baby fennel and lemon pesto.
Chef Steve Torbron’s togarashi-dusted kurobuta pork chop with caramelized pear, quail egg, Winter Park cheddar grits and lemon thyme jus.
Pastry chef Huma Nagi’s open-face tangerine and pink grapefruit tart with carambola-ginger chutney and coconut crunch.
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