Chef Dwayne Edwards with members of his team in the Beard House kitchen
Foie Gras with Fried Green Tomatoes, Crayfish Étouffée, and Petite Cilantro
Fried Southern Oysters with Cajun Rémoulade, Pickled Shallots, and Mâche
Behind the scenes in the Beard House kitchen
Mote Marine Sturgeon Caviar with Citrus Crème Fraîche and Chives on Johnnycake Blini
Scallop Tartare with Avocado, Rocoto Peppers, Corn Purée, Key Lime, and Cilantro
For the Table> Selection of Breads
Hiramasa Tiradito with Castelvetrano Olives, Compressed Watermelon, Blood Orange Oil, and Micro-Basil
Chef Dwayne Edwards plating Hiramasa Tiradito in the Beard House kitchen
Smoked Lamb’s Tongue Salad with Celery Root, Piquillo Peppers, Mâche, Cured Tomatoes, Harissa, and Sunflower Sprouts
Gulf Flounder Fagioli with Controne Beans, Potatoes, Chorizo, Nepitella, Tuscan Pine Nuts, Meyer Lemon Agrumato, and Pea Tendrils
Smoked My Mother’s Garden Pork Belly and Confit Pork Shoulder with Anson Mills Grits, Braised Greens, Pot Liquor, and Natural Jus
Wagyu Beef Mofongo > Chimichurri-Seasoned Wagyu Beef with Crushed Plantains, Yuca, and Black Garlic Sauce
Tropical Mousse > White Chocolate Mousse with Caramelized Pineapple and Citrus Tapioca
Dinner

Coastal Cuisine

Dwayne Edwards

The Ritz-Carlton, Sarasota, Sarasota, FL

As winter wears out its welcome, we can think of no better time for chef Dwayne Edwards to bring us some sunshine in the form of his signature Florida coastal cooking, featuring the farm-to-table dishes that have garnered him acclaim at Sarasota, Florida’s Ritz-Carlton.

Event photos taken by Lisa Ozag.

MENU

  • Hors d’Oeuvre

    • Foie Gras with Fried Green Tomatoes, Crayfish Étouffée, and Petite Cilantro
    • Fried Southern Oysters with Cajun Rémoulade, Pickled Shallots, and Mâche
    • Mote Marine Sturgeon Caviar with Citrus Crème Fraîche and Chives on Johnnycake Blini
    • Scallop Tartare with Avocado, Rocoto Peppers, Corn Purée, Key Lime, and Cilantro
    • Champagne Nicolas Feuillatte Brut NV
  • Dinner

    • Hiramasa Tiradito with Castelvetrano Olives, Compressed Watermelon, Blood Orange Oil, and Micro-Basil
    • Bertani Bertarose Rosé NV
    • Smoked Lamb’s Tongue Salad with Celery Root, Piquillo Peppers, Mâche, Cured Tomatoes, Harissa, and Sunflower Sprouts
    • Gérard Bertrand Picpoul de Pinet 2011
    • Gulf Flounder Fagioli with Controne Beans, Potatoes, Chorizo, Nepitella, Tuscan Pine Nuts, Meyer Lemon Agrumato, and Pea Tendrils
    • Pali Wine Co. Charm Acres Chardonnay 2011
    • Smoked My Mother’s Garden Pork Belly and Confit Pork Shoulder with Anson Mills Grits, Braised Greens, Pot Liquor, and Natural Jus
    • Northstar Columbia Valley Merlot 2008
    • Wagyu Beef Mofongo > Chimichurri-Seasoned Wagyu Beef with Crushed Plantains, Yuca, and Black Garlic Sauce
    • Girard Artistry 2010
    • Tropical Mousse > White Chocolate Mousse with Caramelized Pineapple and Citrus Tapioca
    • Champagne Charles LaFitte Brut Rosé NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 03.06.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam