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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.
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.
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.
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.
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