How does Keys Lobster & Shrimp Ceviche with pineapple-coconut cream sound to you? Or Wood-grilled Local Trigger Fish with brown butter? Or Scallop puree and a crispy wonton cup?
Those are some of the dishes that will be served at the Pop-Up Event: Sous Chefs, Road Food & Rioja, Wednesday, May 21, at 6:30 p.m. We’re taking over the showroom of the Orlando Harley-Davidson dealership, which is the perfect location for our theme. Tickets are $85 per person plus tax, and a portion of the proceeds will benefit the scholarship fund for the local chapter of the American Federation of Chefs and Give Kids the World. Here’s a link to the tickets page.
We have 10 chefs from some of the top restaurants in town, including:
Victoria & Albert’s
Emeril’s Tchoup Chop
Txokos Basque Kitchen
The Rusty Spoon
Cask & Larder
David Ramirez Chocolates
The dishes listed above are all from Norman Grant, sous chef at FishBones in Lake Mary. Jason Wolfe of K will be offering what he calls “The Road to K,” including Smoked BBQ Beef Short Ribs with root vegetable puree with Georgia peach and sweet onion spicy barbecue sauce.
Tom Hill, sous chef at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, will have Serrano Ham and berbere spice crusted Berkshire Pork crouton, with Salsify and braised endive.
Ryan Vargas of Emeril’s Tchoup Chop (who’s bringing his executive chef, Bernard Carmouche, along for the evening) will have Porcini-scented Duck Breast with corn shoots, mâché, and armanthe with English pea essence and a spring onion vinaigrette. And Alexi Acevedo of David Ramirez Chocolates couldn’t decide on one eclair so he’s making three: Salted Caramel, Chocolate Raspberry and an “Exotic.”
And each of the dishes will be paired with wines from our friends from Rioja.
And if that isn’t enough, you can also experience what it’s like to ride a Harley-Davidson. The folks at the dealership will have a device that will put you on an actual Harley but with no danger of falling off.
This is going to be a lot of fun, and I hope you’ll join us to help out these two good causes. Follow this link for more details and ticket information.
Here’s the full roster of chefs who will be cooking that evening:
- Alexi Acevedo, David Ramirez Chocolates
- Jason Campbell, Cask & Larder (pictured at top in photo by Jon Whittle)
- Andrew Claytor, Txokos Basque Kitchen
- Tom Hill, Victoria & Albert’s
- Derek Peters, Cress
- Lucas Reid, Citrus Restaurant
- Reanna Reyes, The Rusty Spoon
- Ryan Vargas, Emeril’s Tchoup Chop
- Jason Wolfe, K Restaurant
- Norman Grant, FishBones, Lake Mary