Paula DaSilva, Adrienne Grenier, Huma Nagi, Lindsay Autry, Lauren DeShields, Ali Goss, Brooke Mallory, Dimitra Tsourianis, and their team at the James Beard House
Beef Tartare with Swank Specialty Produce Radishes and Local Farm Egg
Roasted Paradise Farms Pumpkin with Black Truffles and Sage Cream
Miniature Pork Belly Tacos with Kimchi
Swordfish Escabèche with Pickled Vegetables
Brown Butter Lobster Ravioli with Gilbertie’s Herb Gardens Parsnip–Apple purée, Benton’s Bacon, and Saffron Bubbles
Behind the scenes in the James Beard House kitchen
Sweet Potato–Hazelnut Gnocchi with Housemade Seely’s Ark Rabbit Sausage, Charred Radicchio, and Parmesan Nage
Florida Cobia with Braised Fregola, Country Ham, and Charred Swank Specialty Produce Greens
Smoked Hudspeth Farms Beef Tenderloin with Roasted Poblano–Dutch Potato Salad, Beef Cheek–Onion Marmalade, Pepper–Tequila Paint, and Tassione Farms Vegetables
Paula DaSilva at the James Beard House
Paradise Farms Passion Fruit–Coconut Streusel Bar with Banana Brûlée and Guava–Strawberry Chutney
Dinner

Chefs & Farmers Celebration

Paula DaSilva

3030 Ocean at Harbor Beach Marriott Resort & Spa, Ft. Lauderdale, FL

Adrienne Grenier

3030 Ocean at Harbor Beach Marriott Resort & Spa, Ft. Lauderdale, FL

Pastry Chef Huma Nagi

3030 Ocean at Harbor Beach Marriott Resort & Spa, Ft. Lauderdale, FL

Lindsay Autry

Sundy House, Delray Beach, FL

Lauren DeShields

Market 17, Ft. Lauderdale, FL

Ali Goss

Parallel Post, Trumbull, CT

Brooke Mallory

Asador, Dallas

Owner/Sommelier Dimitra Tsourianis

Daddy Jones, Somerville, MA


Kitchen dynamo Paula DaSilva helped open the renowned 3030 Ocean in Ft. Lauderdale, Florida, over a decade ago and recently returned as the restaurant’s new executive chef. For this dinner, DaSilva has gathered a group of her talented colleagues to serve a fall-themed menu highlighting the chefs’ favorite local farms and artisans.

Event photos taken by F. Martin Ramin. 

 

MENU

  • Hors d’oeuvre

    • Beef Tartare with Swank Specialty Produce Radishes and Local Farm Egg
    • Roasted Paradise Farms Pumpkin with Black Truffles and Sage Cream
    • Miniature Pork Belly Tacos with Kimchi
    • Swordfish Escabèche with Pickled Vegetables
    • White Water Clam Chowder
    • Slumbrew FlagRaiser IPA Shandy
  • Dinner

    • Brown Butter Lobster Ravioli with Gilbertie’s Herb Gardens Parsnip–Apple purée, Benton’s Bacon, and Saffron Bubbles
    • Westport rivers Sparkling Blanc de Blancs 2001
    • Sweet Potato–Hazelnut Gnocchi with Housemade Seely’s Ark Rabbit Sausage, Charred Radicchio, and Parmesan Nage
    • White Negroni with Berkshire Mountain Distillers Ethereal Gin, Cynar, and Lillet Blanc
    • Florida Cobia with Braised Fregola, Country Ham, and Charred Swank Specialty Produce Greens
    • Ravines Dry Riesling 2012
    • Smoked Hudspeth Farms Beef Tenderloin with Roasted Poblano–Dutch Potato Salad, Beef Cheek–Onion Marmalade, Pepper–Tequila Paint, and Tassione Farms Vegetables
    • Ravines Cabernet Franc 2011
    • Paradise Farms Passion Fruit–Coconut Streusel Bar with Banana Brûlée and Guava–Strawberry Chutney
    • Painkiller with Coconut-Infused Privateer Rum

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 11.11.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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