For decades, Chef Allen Susser has made an impact on the South Florida
culinary scene, but rarely do you see a chef's legacy in
Last evening's alumni dinner to benefit the James Beard
Foundation saw more than a dozen of Miami's best chefs celebrating the Beard Awards at Trio on the Bay. The common thread among these chefs was
the fact that all of them have been inspired by or worked with
The dinner had guests visiting various
stations, each manned by a chef serving a dish from his restaurant.
For entertainment, a live simulcast of the James Beard Awards ceremony
was broadcast from TV monitors above the many bars. The event
spilled out onto the oversize patio, where diners enjoyed wine and
food as the moonlight played on the water. Award winners included:
Outstanding Chef: Daniel Humm (Eleven Madison Park, NYC)
Outstanding Restaurant: Boulevard (San Francisco)
Rising Star Chef: Christina Tosi (Momofuku Milk Bar, NYC)
Best New Restaurant: Next (Chicago)
Outstanding Pastry Chef: Mindy Segal (Mindy's Hot Chocolate, Chicago)
For a complete list of 2012 James Beard Award winners, click here.
FIU's culinary program was well represented at last evening's dinner.
Fresh peaches three ways was one of three dishes presented by Tudor House restaurant.
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Tudor House executive chef Jamie DeRosa was Susser's executive chef at Taste Gastropub in Delray Beach.
Trio on the Bay presented foie gras with black cherries.
Timon Balloo worked at Chef Allen's before gaining kudos for his food at Sugarcane Raw Bar Grill.