On December 9, join us at Ravello Restaurant for the Third Annual James Beard Foundation Celebrity Chef Tour as we welcome James Beard Award-winning guest chefs for an unforgettable multi-course dinner event!
Executive Chef Fabrizio Schenardi and Executive Pastry Chef Rabii Saber will host the dinner at Ravello, joined by:
Paula DaSilva, chef de cuisine at Burlock Coast at The Ritz-Carlton, Fort Lauderdale, and of Hell’s Kitchen fame. DaSilva was a Best Chefs in America semi-finalist in the 2012 James Beard Awards.
Kathleen Blake, chef/owner from The Rusty Spoon in Orlando. Blake is a 2013 and 2015 James Beard Award Nominee in the Best Chef of the South, a 2013 Best Chefs in America - Southern Region, and was nominated for both Golden Whisk and Community Service Awards by Women Chefs & Restauranteurs.
Dean Max, chef/owner of DJM Restaurants, a collection of seven restaurants in the US and Caribbean. Max was a semi-finalist for the Best Chefs in America in the 2011, 2010 and 2009 James Beard Awards.
James Boyce, chef/owner of Cotton Row in Huntsville, Alabama. Boyce has a 2002 James Beard Award nomination for “Best Chefs of the Southwest” and is a two-time Mobil Five Star Award recipient.
The six-course dinner menu includes:
Course 1, presented by Chef Fabrizio Schenardi:
Appetisers: Crudo and Oyster station, House-curend Lonza and Capicolla, Italian and Spanish Cheeses, Pickled Vegetables
Passed Butternut Squash Tarts with Sage, Speck, Jalapenos and Caciocavallo Cheese
Ficattole with Spinach, Artichokes, Lamb Meatballs and Mint Garlic Oil
Course 2, presented by Chef Dean Max:
Gullo Spanish Tumbled Octopus, with Nduja, Clam, and Pepper Broth paired with Tito's Cocktail & Artesa 2016 Albarino
Course 3, presented by Chef Kathleen Blake:
Chestnut Cavatelli, with Local Beets, Bitter Greens, and Pecorino Pepato paired with Scarpetta 2015 Barbera Monferrato DOC
Course 4, presented by Chef Paula DaSilva:
Roasted Open Blue Cobia, with Crispy Yucca, Moqueca-style Stew paired with Martin Ray 2015 Green Valley Chardonnay
Course 5, presented by Chef James Boyce:
Cider Braised Snake River Farms Wagyu Beef Short Ribs, with Truffle Pollard Grits, Black Trumpet Mushrooms, and Sauce Bordelaise paired with Spottswoode 2014 Lyndenhurst Cabernet Sauvignon
Course 6, presented by Chef Rabii Saber:
Nougat Glace, with Fruits of the Forst, Bahibe 46% Milk Chocolate paired with Elk Cove Vineyards Ultima Vin de Glaciere
The phenomenal dinner experience is available for USD 235 per person, inclusive of tax and gratuity. Wine pairings with each course are also included in the ticket price. Tickets must be purchased in advance through this link: http://bit.ly/2xPVUEs.
About the James Beard Foundation (JBF):
Founded in 1986, the James Beard Foundation celebrates, nurtures and honours America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, JBF launched the Diplomatic Culinary Partnership with the US Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products, and foster an interest in American culinary culture and history through international programs and initiatives.