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Dine Out with the Chefs Impresses Sophisticated Palates

Dine Out with the Chefs Impresses Sophisticated Palates
A Perfect Pairing: Chef Matt Carter and Sous Chef Rochelle Daniel plate foie gras and duck ravioli.
A Perfect Pairing: Chef Matt Carter and Sous Chef Rochelle Daniel plate foie gras and duck ravioli.

Dine Out with the Chefs Impresses Sophisticated Palates

Dine Out with the Chefs is truly a foodie/gourmand event -- that is, you must have a fairly sophisticated palate to appreciate it. Sure, each of the restaurants that participated, from J&G Steakhouse at The Phoenician to Cowboy Ciao, include items on their menus that have universal appeal. Cheese-covered salads. Burgers. Broiled steaks. But this wasn't the time to showcase the humdrum menu staples even a ten-year-old will eat without complaint.    

Oh, J&G, we adored your tuna tartare. But really, where's the beef?
Oh, J&G, we adored your tuna tartare. But really, where's the beef?

Missing were the roasted meat and chicken dishes we've sampled at other culinary events. Instead, guests were treated to tons of seafood, including two tuna tartare offerings, lobster, shrimp, hamachi and crab cakes. Pretty touchy for a desert clime where fresh-caught seafood isn't available, but every one of the dishes was high quality.

We also saw oxtail, several implementations of foie gras and duck. Pork belly was in demand, answered by innovations such as this pomegranate gastrique-covered pork belly with sweet potato and red cabbage slaw.

Dine Out with the Chefs Impresses Sophisticated Palates

​Mari from Kazimierz World Wine Bar said it was so popular they were considering putting it on their permanent menu. 

The lovely Mari hands us a sample.
The lovely Mari hands us a sample.

Turns out most of the dishes on display were experiments not found on the restaurants' regular menus. "It was just something we chucked together," quipped T. Cook's Executive Chef Lee Hillson, in regards to his caramelized onion, fig and pine nut tart.  

Dine Out with the Chefs Impresses Sophisticated Palates

This year, the chefs were especially keen on desserts. Butterscotch eclairs from Cowboy Ciao, Guinness-chocolate ice cream from Sweet Republic and Arcadia Farms' chocolate-rasperry creme pots were enough to keep everyone cycling through the ups and downs of a serious sugar high. Not that anyone seemed to mind. It made for a sweet ending to an afternoon of overindulgence.

Arcadia Farms presented a crab salad, key lime tarts and these cute chocolate-raspberry creme pots.
Arcadia Farms presented a crab salad, key lime tarts and these cute chocolate-raspberry creme pots.

Click to the next page for more images from the event...

 

Chef de Cuisine Victor Casanova of Il Terrazzo at the Phoenician.
Chef de Cuisine Victor Casanova of Il Terrazzo at the Phoenician.
Duck 3 ways & watermelon from Nine05.
Duck 3 ways & watermelon from Nine05.
Executive Chef Mel Mecinas of Talavera at the Four Seasons.
Executive Chef Mel Mecinas of Talavera at the Four Seasons.
Not so fast! Just outside the door, ice cream chef Helen Yung and the Sweet Republic vintage truck were lurking. Too good to pass up.
Not so fast! Just outside the door, ice cream chef Helen Yung and the Sweet Republic vintage truck were lurking. Too good to pass up.
Event creator and author Pamela Swartz.
Event creator and author Pamela Swartz.
Heirloom tomato with mozzarella burrata from Alto.
Heirloom tomato with mozzarella burrata from Alto.
The folks at Simply Bread offer samples of buttery challah and multigrain bread. 

The folks at Simply Bread offer samples of buttery challah and multigrain bread. 

One (ok, maybe 2) for the road: Orange-scented churros and candied papaya with Dominican chocolate from the Four Seasons.
     

One (ok, maybe 2) for the road: Orange-scented churros and candied papaya with Dominican chocolate from the Four Seasons.

 


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