The featured chefs were Rhys & Alexia Gawlak of Cuts & Craft(appetizer & main course), Henry Salgado of Txokos Basque Kitchen and Spanish River Grill(Main Course), Elisa Scarpa of Fatto in Casa(Dessert) & Jamie McFadden of Cuisiners Catering(appetizers)
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I didn't get any photos of the appetizers but they were all really great, my favorite was the Smoked Duck "Ham Salad Sandwich" with roasted beet horseradish cream, Canadian bacon dust & house made pickles on a rye crostini. Another interesting appetizer was served in a tuna can.
The Winery was a great space to have the event in, the aroma of the wooden wine barrels was noticeable from the dinner tables.
It was a bit dark
|First course from |
|Florida snowy grouper, smoked sausage, braised escarole, gigante beans, pancetta broth, tomato jam|
|Wood-grilled Wagyu ribeye, porcini mushrooms, Cabrales, porcini-salted frites|
|Fourth Course by Elisa Scarpa of Fatto in Casa|
Flourless Chocolate Torte - Hazelnuts, chocolate ganache, raspberry coulis.