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.
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.
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