Events / Celebrity Chef Tour

Sanibel Island, FL

This event is now sold out.

Thu, November 30, 2017

Il Cielo
Price: $140 U.S. Bank Altitude Reserve Visa Infinite Cardholders // $160 U.S. Bank Flexperks Rewards Cardholders // $200 JBF Members and General Public This event is now sold out.

Il Cielo
1244 Periwinkle Way
Sanibel Island, FL 33957 

Host Chef Allen Casey

Pat Sheerin
Ace Hotel, Chicago

Ed Sura

Paul Virant
Vie, Western Springs, IL; and Vistro, Hinsdale, IL

Andrew Zimmerman
Sepia and Proxi, Chicago

Pastry Chef Melissa Akin
Il Cielo, Sanibel Island, FL


This event is now sold out.


Hors d’Oeuvre

Wild Betel Leaves with Toasted Coconut, Peanuts, Shrimp, Lemongrass, Galangal, Lime, Tamarind, Palm Sugar, and Chiles

Stuffed Porcini Mushrooms with Charred Beef and Afrohead Rum Teriyaki

Pork Shoulder with Crispy Plantains, Cotija, and Afrohead Rum–Soaked Oranges

Afrohead Dark and Stormy Salami with Ginger, Yuzu Crema, and Marinated Cucumbers

Chestnut–Honey Madeleine with Smoked Apple Butter


Malaysian-Style Tuna Ceviche with Coconut Milk, Lemongrass, and Crispy Black Rice

Don Olegario Rías Baixas Albariño 2015

Artichoke–Heart of Palm Barigoule with Chickpea Hozon, Truffle Fondue, and Local Citrus

RK Rekalde Txakoli de Getaria 2016

Key West Pink Shrimp with Lardo, Beluga Lentils, Pink Peppercorns and Rosemary–Banyuls Gelée

Masi Agricola Possessioni Bianco 2015

Skuna Bay Salmon with Black Bean Purée, Pickled Tomatillo Salsa Verde, Jar Sessions Chowchow, Cilantro, and Radish

Glorioso Reserva Rioja 2012

Snake River Pork Duo with Duchess Potatoes, Roasted Cabbage, and Sauce Chasseur

Las Moradas de San Martín Garnacha 2013

Hard-Crack Sugar Apple with McIntosh Foam, Pisco-Marinated Seckel Pear, Fruit Kernel, Chevre, Cocoa Lavash, and Pomegranate Paint

La Fleur de Renaissance Sauternes 2015


Please note, menu is subject to change.


Premier Partner

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National Sponsor

Related Info

For General Inquiries, please contact Jeff Black at 720.201.1853 or
For Sponsorship Opportunities, please contact Julie Marshall at 212.633.9145 or