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EatBeat: Culinary Creations – A Different Kind of Dining with Round Robin Dinner from Private Club Chefs Benefiting Quantum House

May 21st, 2012 · No Comments

Chef Jeff Simms of The Breakers coordinates the Culinary Creations dinnner

Tonight at the Kravis Center is the 13th annual Culinary Creations Dinner. It’s a unique style of dining – four courses will be presented, with 25 chefs involved from restaurants, hotels, private clubs, culinary schools and food companies.

Diners are seated at round tables and each chef presents their course to one diner at each table – so few foods are alike on each table. (Going with a friend who is willing to share is a smart idea.)

Top chefs from the American Culinary Federation Palm Beach County chapter cook every year for this benefit for Quantum House at St. Mary’s Hospital – a home away from home for parents watching over their kids at the hospital.

Executive director for the Quantum House, Robi Jurney, said that having all these chefs together in one kitchen is an amazing experience for diners, and highlights a number of standout talents that are otherwise unseen.

Many of the chefs who donated their efforts and foods work at private clubs, and as such, there’s no way for diners who aren’t members to experience their cuisine; this is a chance for the general public to get in on creative meals.

Chef Jeff Simms the “chef herder”

Chef Jeff Simms of The Breakers again will coordinate all the participating chefs. It’s a military-style battery of chefs in the back room plating all their foods within a specified time. Tables are set up in long lines, and broken down as each course is cooked, plated and served. Chefs generally have 20 minutes to complete the process before the next course is offered. While chaotic, it’s completely controlled and few missteps have occurred with these pros, Simms said. There’s a live video in the dining room showing the chefs in action as diners wait to be served.

Tickets are $100 per person; a few tickets remain for tonight’s dinner and entertainment – go to their website at www.quantumhouse.org, or call 5610-494-0515 for more information.

The event is in the Kravis Center’s Cohen Pavilion. Along with the dinner, there will be an auction of private-chef dinners, wine tastings and other items.

Here’s the tentative menu and list of participating chefs.

Menu*
Reception

  • Alligator Ala Holstein: Pan Fried Alligator over Griddled Brioche – Michael Mainguy, Executive Chef / Food & Beverage Director, William Batusic, Bobby Belanski, Nichalos Clutts, Amber Lang, Hannah Flora; Turtle Creek Golf Club
  • Asian Barbeque Pork with Singapore Rice Noodles – Ed Balboni Executive Chef, CEC, Chef Ricky Espiritu and Lucio Bahena; Highridge Country Club
  • Braised Boneless Short Rib Ragu with Fresh Buffalo Mozzarella; Harold Laman, Executive Chef, Jenn Bakcsi and Ben Giattino; The Riverhouse Restaurant
  • Grilled Chicken Tandoori Lollipop &Lobster Ceviche Corn Taco – Chef Peter Genna, Schwan’s Food Service; Chef Joe Barnes, Holiday Foods; Steve Brown & Scott Meter, B & A Foods
  • Sushi, Sashimi and Sake – Josef Morera, Chef and Ryan Canlas, Sushi Chef; Echo restaurant
  • TBD; The Breakers
  • Gourmet Hand Crafted Hors d’ Oeuvres Reception Station – Don Sedivy CEC, Executive Chef, Michael Hill, Joshua Sedivy, Barbara Sedivy, Dennis Corley; Eau Gallie Yacht Club

Junior Table

First Course

  • Yellowfin Tuna Crudo with Summer Vegetables – Matt Van Marter CEC Executive Chef, The Waterford
  • Surf & Turf: Sliced Flat Iron Steak, Maine Lobster Collop – Mitchell Pagan, Executive Sous Chef, Mariner Sands Country Club
  • Thai Spiced Pan Seared Diver Sea Scallop Encased with Aromatic Smoked Salmon – Don Sedivy CEC, Executive Chef, Michael Hill, Joshua Sedivy, Barbara Sedivy, Dennis Corley; Eau Gallie Yacht Club
  • Ironwood Lobster Cobb – Gordon Maybury, Executive Chef, PGA National Resort and Spa
  • Grilled Indian River Peach with Meyer Lemon Ricotta, Honey Roasted Woodfield Lardons – Bart Messing, Executive Chef, Woodfield Country Club

Second Course

  • “Three Seasons” Roasted Vegetable MilleFuille, Duxelle Crusted Lamb Rack, Yellow fin Maki with Ponzu Jelly – Bruce Colyer CEC, Executive Chef, Butch Lee, Executive Sous Chef, and Roger Epres, Garde Manger; Hunter’s Run Country Club
  • TBD, The Breakers
  • Spring Trio: Parmesan Reggiano Flan, Grilled Zucchini Box, Local Burrata Cheese, Tomato Tartare – Ed Balboni Executive Chef, CEC, Chef Ricky Espirtu and Lucio Bahena, Highridge Country Club
  • Moroccan Spiced Monkfish, Lobster Tortellini, Green Curry Emulsion – Brian Sode, Executive Chef, CMC, AAC; The Bear’s Club
  • Jicama Wrapped Spiced Shrimp Ceviche – Marcela Guzman Galan, Chef Instructor, Christopher Fread, Sous Chef, Art Institute Fort Lauderdale

Entrée

  • Asian Style Spiced Duck with Udon Noodle Cake – Patrick J Fagen, Executive Chef C.E.C, Pine Tree Golf Club
  • TBD; The Breakers
  • Cuban Inspired Duck Three Ways – Jason Zeller, Executive Chef, Pierre Nestor, Sous Chef & Earl Allen, Chef de Partie; Stonebridge Golf & Country Club
  • Thai Spiced Smoked Beef Short Rib – Joe Longo, Executive Chef & Nigel Gordo, Sous Chef Jason Calvert, John Morris, Gilberto Delgado; Broken Sound Country Club
  • “Floribbean Surf and Turf” – Passion Fruit Braised Short Rib of Beef, and Grilled Lobster Tail; Dominick Laudia, CEC AAC, Executive Chef, Dave Sirko, CEC, Chef De Cuisine; Neil Sorkin, Executive Sous Chef, Bobby Leigh, Sous Chef; Boca Woods Country Club

Dessert

  • “Fluffer’ Nutter’”: Banana-Peanut Butter Cookie Ice Cream Bombe – Edward Dickens , Executive Sous Chef James Branch, Timothy Costello, Brent Phillips, Jimmy Idica; Sailfish Point Country Club
  • Rum Raisin Bread Pudding Encrusted in Toasted Coconut with Coconut Sorbet – Chef Amber Moore, CWPC; Lincoln Culinary Institute Baking & Pastry students; Jr. American Culinary Federation students
  • “Study of Tropical Fruit” – Gina Nocera, Pastry Chef, Janette Gasper, Boca Woods Country Club
  • Symphony of Sweets – Stephanie Steliga, Executive Pastry Chef, Café L Europe
  • TBD – The Breakers, Palm Beach

(*As of this post – last minute changes are to be expected.)

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