Meet The Chefs South Of Fifth at James Beard Scholarship Fund Dinner (Photos)

More than 100 people at Red The Steakhouse were treated to a six-course meal (not including passed Hors d'oeuvres and Prosecco) at a dinner to benefit The James Beard Scholarship Fund.

The theme of the dinner was Meet The Chefs South of Fifth, a tribute to the fact that SoFi has become a central hub for fine dining. 

Though each chef could technically call each other rivals,

vying for the same audience of carnivorous eaters in one small area

south of Fifth Street, the scene was one of camaraderie as executive

chef Peter Vauthy shared his kitchen with chef Roy Mitchell (Buckhead

Beef), chef Andre Bienvenu (Joe's Stone Crab), chef Daniel Ganem (Kane Steakhouse), chef Dana Brizee (Smith and Wollensky), chef Douglas Rodriguez, pastry chef Christian Cobos (De Rodriguez Cuba), and chef Scott Popovic (Certified Angus Beef).

After dinner, guests were invited to mingle with the chefs on the restaurant's rooftop over a glass of Casa Dragones tequila.

Laine Doss

Chef Andre Bienvenu's Atlantic Cod with sweet butter corn broth, pickled

sprout salad and stone crab pepper lavosh cracker was paired with

Ferrari Carano Chardonnay.

Laine Doss

Chef Peter Vauthy's apple salad with crisp lady apples, Andante Ballad

goat cheese, spiced pecans, Bibb lettuce, and apple cider reduction was

paired with a Mer Soliel Chardonnay.

Laine Doss

Chef Daniel Ganem's jumbo lump crabcake with roasted shishito peppers

and spicy remoulade was paired with a Girard Winery Sauvignon Blanc.

Chef Dana Brizee's Dry-Aged Certified Angus Beef sirloin-eggplant Dauphinoise with Rolling Stone cherve and Cabernet reduction was paired with a Smith and Wollensky Private Reserve Cabernet.

Chef Peter Vauthy's deconstructed Certified Angus Beef Prime Ribeye with roasted spinalis, seared heart of Ribeye, sweet corn, Porcini mushrooms, Fresno peppers, heirloom tomato, fresh herbs, and heirloom tomato demi glace was paired with a Nickel & Nickel Cabernet.

Chef Douglas Rodriguez and pastry chef Christian Cobos' Tropical fruit Mil Hojas (carmelized pastry layered with pink grapefruit yogurt cream) served with mango and guava and topped with rainbow citrus frozen yogurt was paired with Chateau Ste Michelle Harvest Select Riesling.

Follow Short Order on Facebook and Twitter @Short_Order.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.