Perhaps it's time you considered becoming friends with a dead guy. Wha? Oh--didn't you know about the Friends of James Beard Dinner being held Sunday night at Red, The Steakhouse?
Yeah, you can eat to your stomach's content if you're willing to fork out $150 for a ticket (James Beard members get a $25 break). It's really not a lot of dough considering you'll be enjoying five courses, plus hors d'oeuvres, desserts, and wines, too, in addition to goodness knows how many cocktails at the after party, hosted by--wait for it--Casa Dragones Tequila. And the proceeds will benefit The James Beard Scholarship Fund, so it's for a good, really delicious cause.
Yeah, you can eat to your stomach's content if you're willing to fork out $150 for a ticket (James Beard members get a $25 break). It's really not a lot of dough considering you'll be enjoying five courses, plus hors d'oeuvres, desserts, and wines, too, in addition to goodness knows how many cocktails at the after party, hosted by--wait for it--Casa Dragones Tequila. And the proceeds will benefit The James Beard Scholarship Fund, so it's for a good, really delicious cause.
Here's a sneak peek of what you'll get to chew on and from whom:
Around 6:30 p.m. you'll be munching on hors d'oeuvres by Chef Roy Mitchell, including shrimp and grits, foie gras club sandwiches, and stone crab ceviche with blackened clams.
By 7:30 p.m. your belly will be warmed up and ready for a seafood course prepared by Chef Andre Bienvenu of Joe's Stone Crab. Smith & Wollensky's Chef Dana Brizee will then bring on a dry-aged sirloin of beef-eggplant douphinoise before Red's chef, the great Peter Vauthy, brings on an apple, goat cheese and spiced pecan salad for the third course then, later, a Certified Angus beef prime ribeye.
Kane Steakhouse's chef, Daniel Ganem, is gonna wedge a jumbo lump crabcake with roasted shishito peppers in there, too, before Chef Douglas Rodriguez and De Rodriguez Cuba on Ocean's Pastry Chef Christian Cobos finish the whole ordeal off with a caramelized pastry layered with grapefruit and yogurt crème, topped with a citrus rainbow sorbet and mango and guava crackers.
By 7:30 p.m. your belly will be warmed up and ready for a seafood course prepared by Chef Andre Bienvenu of Joe's Stone Crab. Smith & Wollensky's Chef Dana Brizee will then bring on a dry-aged sirloin of beef-eggplant douphinoise before Red's chef, the great Peter Vauthy, brings on an apple, goat cheese and spiced pecan salad for the third course then, later, a Certified Angus beef prime ribeye.
Kane Steakhouse's chef, Daniel Ganem, is gonna wedge a jumbo lump crabcake with roasted shishito peppers in there, too, before Chef Douglas Rodriguez and De Rodriguez Cuba on Ocean's Pastry Chef Christian Cobos finish the whole ordeal off with a caramelized pastry layered with grapefruit and yogurt crème, topped with a citrus rainbow sorbet and mango and guava crackers.
Eat like champs while you're still alive, folks. James Beard would've wanted it that way.
For tickets and more information, call Red, The Steakhouse at 305-534-3688.
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