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Chefs E. Michael Reidt of Area 31, Sean Brasel of Meat Market, and Kris Wessel of Red Light are teaming up next week to raise money for Common Threads, an organization that teaches low-income children how to cook and eat healthy.
The three chefs will prepare a five-course meal at Area 31 on Tuesday, July 19. Dishes include Reidt’s “foie gras fluff” with smoked peaches, basil sponge, pineapple and tamarind gastrique; and Florida black bass with eggplant, oxtail and a foie gras emulsion. The cost of the dinner is $75 including wine pairings and all proceeds go to Common Threads. Buy tickets here.
Following the kick-off event, Area 31 will continue to offer a five-course tasting menu nightly to raise money for the organization. The cost per person will be $60 or $95 with wine pairings. Area 31 will donate $5 of each tasting menu sold to Common Threads.
Update: The final menu for the July 19 dinner just hit our inbox. Take a look at what the chefs are cooking after the jump.
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Amuse
Hani’s Labneh with Roasted Peach Marmalade & Local Jalapeno-Honey
Dinner
Compressed Watermelon, Heirloom Tomato, Hani’s Feta, Espelette, & Cilantro
Florida Corn Vichyssoise, Shaved Peach, Smoked Shrimp Guacamole, Chili-Lime Cracker
Foie Gras “Fluff,” Smoked Mango, Basil Sponge, Tamarind Vinaigrette
Florida Black Bass, Eggplant, Oxtail, Foie Gras Emulsion
Duck Breast, Pork Belly, Pickled Cherries, Jicama, & Red Pepper Gastrique
Dessert
Mango Creameux, Fennel Tea Candy, Burnt Mango Meringue, Buckwheat Streusel, Chicory Ice Cream
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