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
  • 212.627.2308
 
 
 

October 2013

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Greenhouse Gallery Mon, 09.02.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
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2013 JBF Food Conference Mon, 10.21.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
2013 JBF Food Conference Mon, 10.21.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
 
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