Countdown to Pop-Up

Written By Scott Joseph On May 20, 2014

Sous Chef logoWednesday is the day for our Pop-Up Event Sous Chefs, Road Food & Rioja at the Orlando Harley-Davidson showroom. The event is from 6:30-8:30 p.m. and will feature 10 sous chefs from some of the top restaurants in the area.

Here’s a look at some of the dishes that will be served at tomorrow’s event:

Jason Campbell, Cask & Larder: Crawfish and shrimp boudin, fermented creole mustard, with a salad of crispy pig ears and mustard greens, charred ramp vinnagrette. Also served with a house made root beer.

Reanna Reyes, The Rusty Spoon: Charred octopus, olive salad and peperonata on ciabatta.

Norman Grant, FishBones: Keys Lobster&Shrimp Ceviche with Pineapple-Coconut Cream and Wood Grilled Local Trigger Fish with Brown Butter- Scallop puree and a Crispy wonton cup.

Jason Wolfe, K: Smoked BBQ Beef Short ribs, root vegetable puree, Georgia peach & sweet onion spicy BBQ, wild ramp and micro herb salad

Andrew Claytor, Txokos Basque Kitchen: Cheese Steak Bocadillo, Old hearth hoagie, Ribeye, foie, Serrano, Manchego, Smoked tomato aioli, Basque banderia.

Alexi Acevedo, David Ramirez Chocolates: 3 varieties of Eclairs: Salted Caramel, Chocolate Raspberry and Exotic.

Tom Hill, Victoria & Albert’s: Serrano ham and Berbere spice crusted Berkshire Pork Crouton, with Salsify and braised endive.

Ryan Vargas, Emeril’s Tchoup Chop: Porcini scented duck breast with corn shoots, mâché, and armanthe, English pea essence and a spring onion vinaigrette.

Derek Peters, Cress: Brown butter toasted brioche, pigs head torchon, local quail egg, muenster bechamel.

Lucas Reid, Citrus Restaurant: Fried Green Tomatoes with Korean red pepper braised Berkshire pork belly, pimento cheese, tomato marmalade & romesco.

The dishes will be paired with approximately 36 wines selected from the vast Rioja wine region portfolio.

And if all that isn’t enough, you’ll even get a chance to ride an actual Harley-Davidson — safely!

For more details and to purchase tickets, visit the SJO Events page. A portion of the proceeds will go to the American Federation of Chef’s scholarship fund and Give Kids the World.


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