Introducing Savory Celebration Executive Chef, Evan Brady. Evan is highly trained in the classics with a degree from the Culinary Institute of America in New York and specializes in modern technique. He was previously the Chef de Partie at the Lincoln Ristorante in New York City with notable staging experience at Eleven Madison Park, Atera, and Maialino. Evan is the first place winner of the 2009 Pinchos and Tapas National Competition in Valladolid, Spain.
This will be a chef's table style meal consisting of in-season vegetables, filet of beef, and a salmon dish. With this being a chef's table style dinner, you will have an opportunity to learn about the various dishes and even help if you choose. If you just want to sit back with your favorite bottle of wine and enjoy the show, that’s perfectly ok too. Because this is a BYOB event, we recommend that you bring your favorite bottle of wine or 6 pack to accompany the meal.
If you have any questions regarding this event, please email [email protected]
First Course:
Mixed Beet Salad with Belgium Endive, Goat Cheese, Sicilian Pistachios, Citrus Purée,
and White Balsamic Vinaigrette
Second Course:
White Asparagus Soup garnished with Toasted Hazelnuts, Fines Herbs, and Truffle Oil
Third Course:
Salmon Fillet with Summer Squash Purée, Patty Pan Squash, Zucchini, Celery Root,
and White Wine Sabayon
Fourth Course:
Beef Tenderloin with Roasted Spring Onions, English Pea Purée, Mixed Wax Beans, and Mint
Dessert:
"CocoNUTS"
Coconut Panna Cotta with Streusel Crumbs, Coconut Genoise Cake, and Coconut Sorbet
If you have any questions regarding this event, please email [email protected]
The ticket price includes gratuity, tax, and service fee
