Seats Still Open to Culinary Creations Dinner Tonight

June 15th, 2009 · No Comments

It’s last-minute, but still some seats are available for tonight’s food-lover’s dinner at the Kravis Center showcasing a number of the county’s top chefs. The Culinary Creations dinner is a benefit for Quantum House at St. Mary’s, and the Chef in Distress Endowment fund.

The “round robin” dinner is unique and always a surprise to those who’ve never attended. A number of chefs participate, each contributing to one of the dinner courses. The meals are divided, and each guest at the table of eight or 10 is served a different dish. Sharing is encouraged but not mandatory.

Heading up the dinner are executive chefs Jeff Simms, of banquets at The Breakers; Donald Sedivy Jr., of the Sailfish Club of Florida; Armando Rodriguez, from Hunters Run Country Club, Patrick Fagen, from Pine Tree Golf Club, and Tom Huser, of The Fountains Country Club.

A partial menu includes:

For the reception, oyster and caviar spoons, Kobe beef cornets, a “slider” bar, mini tuna tacos, chicken Marrakesh, a wonton cone and mini-lettuce wrap station; a sushi display in an ice carving.

For the appetizers, a seared duck breast with braised Swiss chard, ramps and porcini quinoa; Pan-Asian surf and turf with a Kobe bite, prawn samosa; Maryland style crab cake with arugula and frisse; roast loin of pork; a seafood tasting trio with lobster and roast corn pot pie, prawns and scallop mousse fritter and a crab meat cappuccino.
Salads include a lobster-spinach BLT, and a duck breast salad with grilled pineapple and ruby port gelatin.

For entrees: Hunters surf and turf with seared halibut, organic beef tenderloin, lamb osso buco cannelloni with a fois gras marrow bone, braised Wagyu short ribs with corn jalapeno grits and avocado pico de gallo; Vidalia onion and crab crusted yellowtail snapper; charred skirt steak with apricot braised pork belly and sweetbread succotash.

Expect fabulous desserts from the Florida Culinary Institute chefs and students; and a number of top pastry chefs.
Some great items are up for auction at the dinner as well: a private cooking class for two at the Culinary Cafe in Delray Beach; dinner for four prepared by chef Michael Jasa; a gourmet barbecue for 10 with all the fixings prepared by Breakers’ banquet chef Jeff simms and his wife Diana; a specially boxed magnum of 2006 Beau Vigne Reserve Cabernet; a gourmet dinner for eight prepared by chef Donald Sedivy of the Sailfish Club.

Culinary Creations Dinner