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1st Supper Club of the Year will be at Big Fin Seafood Kitchen

Written By Scott Joseph On December 31, 2018

Big Fin periwinkle

Let’s start 2019 out right with a Supper Club at Big Fin Seafood Kitchen. We’ll convene at the Dellagio Plaza restaurant on Friday, Jan. 18, at 6:30 p.m.

Executive chef James Slattery and chef de cuisine Darlene Christeleit along with sous chefs Brie Austin and Paulo Santos have put together a menu of food with a story, paying homage to regional events of 2018 with a look ahead to the exciting possibilities of the New Year. I don’t want to give anything away but I know you’re going to find it to be a thoughtful and fascinating evening of food and wine. (See the menu below.)

And speaking of the wines, each course will be paired with wines that have been aged in bourbon or tequila barrels, which will be an interesting component on its own.

Cost of the dinner is $95, which includes tax and gratuity. Seating is limited and tickets can be purchased at this Eventbrite page.

Big Fin, of course, is the popular restaurant on Restaurant Row that is consistently recognized as one of the best places for seafood in Central Florida. It’s a fun space with a top-notch staff. I’m pleased to make this the first Supper Club of the year and I’m looking forward to enjoying it with you.

Here’s the menu as planned, but Slattery has told me he might have a surprise for us, as well.

South Steel SJO March AD copy

“Trio of Ceviche”
Florida Grouper/Rock Shrimp/Conch
Three, individual ceviche engulfed with the essence of Florida
Cooper & Thief Sauvignon Blanc

Frist Course
Periwinkles (pictured at top)
Apple, Fennel Cider Vinegar/Atlantic Kelp/Charred Toast Plank/Caramelized Onion Puree Micro Fennel Salad
Beringer Bros. Chardonnay (Not Served Chilled)

Second Course
Smoked Duck Breast
Pickled Chanterelle/Collards/Calico Bean Cassoulet/Pork Jowl/Fried Green Tomato BBQ
Beringer Bros. Cabernet Sauvignon

Third Course
Pistachio Crusted Venison
Mulberry Poblano Mole/ Blue Corn Tortilla/ Baby Corn Elote
Cooper & Thief Red Blend

Orange Vanilla Bean Panna Cotta/ Blueberry Honey Sponge Cake/ Almond Tuile

Big Fin dining room


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