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Chefs Will Recreate Beard House Dinner in August

Written By Scott Joseph On July 22, 2010

It’s the James Beard Dinner redux.

The five chefs who cooked at the James Beard House in New York in June will recreate the dinner — as closely as seasonal availability will allow — in their hometown in August.

Jamie McFadden, chef and co-owner of Cuisiniers Catering; Kevin Fonzo, chef/owner of K Restaurant; Scott Copeland, executive chef at Antonio’s La Fiamma; and James


The Central Florida chefs go over the evening’s menu with the serving staff at the James Beard House in June prior to the evening’s service. Standing, from left, are James Petrakis, Julie Petrakis, Jamie McFadden, Scott Copeland and Kevin Fonzo.

and Julie Petrakis, chef/owners of The Ravenous Pig, will gather to cook the meal on Sunday, August 29, at the Ravenous Pig in Winter Park.

The evening will kick off, as it did in New York, with a sparkling wine reception at 6 p.m., with hors d’oeuvres, followed by the multi-course meal with wine pairings. Cost is $95, which includes tax and gratuity. A veritable bargain.

The dinner won’t be precisely the same. Even just two months removed the seasonality of some of the ingredients used has passed. And the point of the dinner was to showcase the local ingredients of Central Florida. So instead of trying to find replacement ingredients from the global market, the chefs will use what’s available at the end of August to recreate the menu as closely as possible.

For reservations, call the Pig at 407-628-2333. Below is the menu as it was prepared in New York:

A Central Florida
Inspired Dinner


Hors d’Oeuvres

Miniature Biscuit B.L.T.s

Rabbit Terrine, Pickled Carrots

Winter Park Dairy Bleu Cheese Tart, Waterkist Tomatoes, Balsamic Caramel

Deviled Quail Egg, House-made Duck Ham, Rye Crostini

Grilled Florida Octopus, Romesco

Rotari Rose NV



Citrus & Coriander Cured Florida Cobia,
Orange Smoked Habanero Sorbet, Pickled Watermelon Relish
Rotari Spumante Metodo Classico

Zellwood Sweet Corn Veloute,
Florida Frog Leg & Oyster Hushpuppy
2008 Tolloy Sauvignon Blanc

St. Augustine Flounder, Hammock Hollow Gazpacho,
Fried Waterkist Farms Green Tomatoes, Canaveral Blue Crab
Tablas Creek 2008 Esprit de Beaucastel Blanc

Palmetto Creek Farms Smoked Pork “Napoleon”,
Deep Creek Ranch Chicken Fried Beef Tongue,
Local Duck Ballotine with Pickled Cherry Preserves
2008 Axis Zinfandel, Napa

Zellwood Corn Crepes, Florida Blueberry Compote, Vanilla Bean Ice Cream
2010 Cigar City American IPA brewed with Florida Honey

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