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STEAK SUNDAYS at MEAT MARKET are coming back!!

Back by popular demand, June 5, 2016 will signal the return of Meat Market’s wildly popular Signature Steak Sunday. Every Sunday this summer, you  can enjoy a selection of Signature Steaks at half price. Options include 16 ounce Chicago Prime New York (full or half); 12 ounce filet mignon (full or half); 16 ounce Prime Ribeye; the Meat Market steak – 16 ounce Prime Picanha with Habanero Chimichurri (full or half); or the Creative Steak of the Day.

My favorite is the prime rib-eye topped with either seared foie-gras or roasted prime bone marrow….. but of course you can choose from other succulent additions such as a 6 ounce lobster tail; Oscar-style with blue crab and béarnaise; and black truffle butter. Signature Steak Sunday will be offered to guests in the dining room, as well as those sitting at the bar and lounge.  Not to be combined with any other offers and not available for to-go orders.

Meat Market, located at 191 Bradley Place in Palm Beach, serves dinner nightly. For reservations, please call (561) 354-9800. For more information, visit www.meatmarket.net.

 

Facebook:                  https://www.facebook.com/MeatMarketPalmBeach

Twitter:                      https://twitter.com/MeatMarketPB

Instagram:                 http://instagram.com/MeatMarketPalmBeach

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Meat Market Palm Beach– selectively available for private luncheons

In just two years since opening in Palm Beach, Meat Market has earned the title “Best Restaurant in PB County” by the Palm Beach Post and ‘Best Steakhouse in South Florida” by SouthFlorida.com.

Whether it’s to meet a friend during Happy Hour, grab a bite at the bar or treat out of town guests to an always exceptional experience in the dining room, it is always a pleasure to see the familiar faces of repeat customers!  Andy Dugard, Manager of Meat Market Palm Beach, makes it his job to greet and chat with his patrons.  Together with his team, they have clearly cultivated a year round loyal following among discerning diners demanding only the finest in food, service and setting. The bustling bar scene has also become a favorite among those preferring to dine within a more vibrant atmosphere.

And now, there is a NEW WAY for Insiders to enjoy Meat Market at Lunch.  Meat Market has long fielded requests for private events, including corporate power lunches, celebrity speaker lunches and private celebrations.  As a result, Meat Market will now be offering prix-fixe lunch menus for private groups of 50 or more.  Insiders recognize that Meat Market is the perfect spot for hosting ‘private’ fashion luncheons as well as charitable day time events.

Andy will personally ensure private lunch events are flawless from tailoring the menu, to assisting with table decor.

To find out more, you can either email me or  email Andy or call Andy at  407 340 5136

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The Easter Bunny makes a Special Hop to Worth Avenue’s Caviar Bar

When Mary Mahoney renovated her store this summer, she created a special area for her clients’ favorite caviar.  Black River Caviar Bar will be offering a wide variety of Palm Beachers’ favorite eggs– Black River Russian Oscietra and Siberian Caviar.   The latest harvest of this fine caviar will be delivered just in time for the Easter Holidays.  Caviar connoisseurs will be able to select from various shades of both Russian Oscietra and Siberian Caviar, from jet black to the rare golden eggs.  “Our clients have been waiting for this special delivery with anticipation.  we’re thrilled to have it in time for Easter, ” says Mary.

Blinis BRC C_lata 2

Black River Caviar, a favorite among Palm Beach residents and exclusive purveyor to Seabourn Cruise Lines, is served at some of the finest restaurants across the Globe.  Harvested in the pristine waters of the Rio Negro with excellent properties for sturgeon breeding, the environment mimics the real flow of a river in a completely natural area, free of contaminants and pollution.  To inquire about the various types and price list,  call Mary Mahoney at 561 655 8288

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Altima and Patrick McMullan Wrap Up 2015

2015 has been a fabulous year for Altima Palm Beach!  We celebrated our 15th anniversary, launched our new website, and teamed up with celebrated photographer Patrick McMullan! It is only fitting that we end the year with a bang! Scroll below for a peek at December 2015 charitable events captured Patrick. And of course, continue to follow the blog for ‘Altima Picks’ coming up in 2016. Keep the good times rolling!

All photographs taken by Patrick McMullan.

Studio 1696 New York Meets Palm Beach

Studio 1696 Featured Designers ©Patrick McMullan

Studio 1696 The Talented Group  ©Patrick McMullan

Lori Stoll Holiday Tribute to American Cancer Society

Suzanne Migdall, Hilary Musser, Frances Fisher and Lori Stoll. Photographed by Patrick McMullan

Suzanne Migdall, Hilary Musser, Frances Fisher and Lori Stoll ©Patrick McMullan

 

The Peggy Adams Animal Rescue league Christmas Party.

Tom Quick, Pauline Pitt, Lesly Smith== The 44th Annual CHRISTMAS BALL Benefitting The PEGGY ADAMS Animal Rescue League== Sailfish Club, Palm Beach, FL== December 10, 2015== ©Patrick McMullan== Photo - Patrick McMullan/PMC==

Tom Quick, Pauline Pitt, Lesly Smith (c) Patrick McMullan

Paradise Fund Casino

Scott Dingman, Bettina Anderson

Scott Dingman, Bettina Anderson ©Patrick McMullan

Private Celebrations, Meat Market Events and more

Jeff and MeiSze Greene, Terry Allen Kramer, the Honorable Brian Mulroney and Mila Mulroney ©Patrick McMullan

Jeff and MeiSze Greene, Terry Allen Kramer, the Honorable Brian Mulroney and Mila Mulroney ©Patrick McMullan

Mary Mahoney Opening Weekend Celebration

Susan Cohon, Ellie Block, Cynthia Berenson, Mary Mahoney, Peggy Trethewey, Shannon Porthault ©Patrick McMullan

Susan Cohon, Ellie Block, Cynthia Berenson, Mary Mahoney, Peggy Trethewey, Shannon Porthault ©Patrick McMullan

 

Patrick McMullan will be back in South Florida on January 10th to continue to cover the hottest events! 

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Palm Beach Profile: The Dish on ‘Knife Fight’ Celebrity Chef Sean Brasel

By Eileen Louissaint, Altima Contributing Writer

As Meat Market’s very own Chef Sean Brasel prepares to duel it out in the kitchen on the Esquire Network during Season 4 of Knife Fight, our team went behind the scenes to get the real dish on Palm Beach’s celebrity chef. (Watch the episode during a Special Happy Hour at Meat Market on Tuesday, November 17th. Limited Attendance, RSVP below.)

Born and raised in Colorado, Chef Brasel launched his career as sous chef at Cliff Young’s in Denver. He attended Madeleine Kamman’s School for American Chefs in Napa Valley and shortly after began his business as a restaurant consultant. Chef Brasel and his business partner, David Tornek, opened several restaurants in Denver before moving to Miami, Fla where they introduced two restaurant’s to the South Beach scene. Meat Market was created as a modern take on the classic American steakhouse, now raved about from San Juan, Puerto Rico to Miami and Palm Beach, Florida. Keep on reading to find out who Chef Brasel refers to as “Beethoven in the Kitchen”, what culinary trips he is planning next, as well as what to look forward to at Meat Market during the Palm Beach Food & Wine Festival MIAMI TAKEOVER.

Altima: What dishes should guests look out for this season?
Chef Sean Brasel: Developing a new Dover Sole and adding a rotating Mixed Grill featuring exotic cuts of meat, working on some fresh salads featuring local farms.

Altima: Who do you look up to in your industry? Why?
Chef Sean Brasel: There are so many talented chefs and restaurateurs out there, I really can’t name just one, but if I was too I am in awe of the mastermind Grant Achatz. He is like Beethoven in the kitchen.

Altima: We read your bio on the Meat Market website where it states, “Brasel and Tornek focused much of their attention on bringing the American steakhouse into the 21st century with Meat Market.” What need did you see in the American steakhouse that you wanted to change?
Chef Sean Brasel: There isn’t anything specific we wanted to change, we just thought doing it our way is a little more different than the old connotation of the dark wood classic cigar smoking steakhouse.

Altima: When did you know you wanted to be a chef?
Chef Sean Brasel:
I loved cooking ever since I was young; I just didn’t realize it could be a reality until I was 19.

Altima: How do you get your inspiration?
Chef Sean Brasel: Inspiration comes from many different sources, sometimes just touring a farm and tasting a delicious fresh mango or strawberry can give you inspiration. As a chef, I am an avid reader and always looking to learn new techniques and patterns in cooking. That also gives inspiration when you read a cool idea and you say to yourself, “Wow, I never thought of combining those flavors.”

Altima: Favorite kitchen equipment or gadget?
Chef Sean Brasel: I am falling back to basics and am really in love with my mortar pesto. It’s a way of crushing for flavor without the electronic things that we have come to depend on. It really makes you think about the outcome of the product thru process.

Altima: Best cooking tip for a novice in the kitchen (Especially for the holidays…)
Chef Sean Brasel:
Plan your menu! Planning is execution and without proper planning, you can overcook things or have items not made correctly as your rushed to finish them.

Altima: What do you consider your proudest moment in life?
Chef Sean Brasel: Very tough question. I once catered a Super Bowl event for 3500 people at Miami Bayside. Most of the staff were culinary students. It was nothing but work for 2 weeks straight, and lots of organizing but once that event was running perfectly, it felt so amazing.

Altima: Where do you enjoy spending your weekends?
Chef Sean Brasel: I enjoy working on Saturday nights, and sleeping in on Sunday and going to brunch.

Altima: Top 3 Happy Hours in and around Palm Beach?
Chef Sean Brasel: I don’t know. With the exception of Meat Market. I don’t get the chance to explore different Happy Hours as much as I’d like.

Altima: Next vacation?
Chef Sean Brasel: I am going to Japan and Guam in November cooking some fabulous Certified Angus Beef Steaks for a few select dinners.

Altima: Any pets?
Chef Sean Brasel: Not right now. I do miss my old dog.

Altima: What do you normally wear outside of the kitchen?
Chef Sean Brasel: If I am not in my gym workout clothes, then I am in jeans and a t-shirt

Altima: Biggest pet peeve?
Chef Sean Brasel: I have a big pet peeve with my cooks who tell me the easy answer versus telling me the truth like, “Chef I burnt this product.” Instead blaming everyone else who supposedly turned up the oven or the flame.

Altima: What are some of the highlights we can look forward to at Meat Market’s MIAMI TAKEOVER during the annual Palm Beach Food and Wine Festival?
Chef Sean Brasel: Miami Takeover in Palm Beach will have some amazing chefs in Miami working together. We are working on creating something different to bring to Palm Beach by featuring our own take on what Miami cuisine is and how we can use one specific local product to showcase our individual culinary twist of Miami flavors. The lineup features some of the best culinary talent in Miami right now and I’m excited to get cooking with them!

Knife Fight, Equire Network feat. Meat Market’s Chef Sean Brasel
NOVEMBER 17TH | 9 PM EST

Looking for tickets to the Knife Fight? Our club members are invited to cheer on Chef Brasel as he competes for the title of ‘Culinary Master of the Universe’. The screening will allow guests to watch the show a week before airdate. Meat Market will provide Happy Hour pricing for bar guests and complimentary bites that Chef Brasel created while on the show (These dishes have never before been seen on the menu!)
RSVP HERE

 

 

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Join Author Annie Falk with a Seat at the ‘Swank Table’

Swank Farm Dinner

Swank Farm Owners, Darrin and Jodi Swank

The Farm-to-Table buzz has not only been a movement encouraging a healthier and cleaner form of consumption, but marketed in such a way that will make you want to eat up every bit of the dining experience. Annie Falk, entertaining doyenne and author, has teamed up with Swank Specialty Produce for their annual “Swank Table” al fresco dinner series hosted right in the middle of their fresh field of greens sourced by top restaurants in all of Florida!

Joining Falk on December 6th will be the “Best Of” Florida’s farmers, ranchers, artisanal producers, micro-brewers, distillers and organic wine makers, who have curated a multi-course meal inspired by Hamptons Entertaining, Falk’s newest book. A $350 ticket will get you a seat at the Swank Table, a signed copy of Falk’s  book Palm Beach Entertaining, preferred VIP seating, and a professional photo of you and your guests with the author Annie Falk. A portion of the proceeds from ticket sales will benefit Children’s Home Society of Florida.

BYOL- Don’t forget to Bring Your Own Lantern for your table and add your own little flare to this rustic retreat. Join your hosts as they illuminate the barn at sunset!

SAVE THE DATE (And your appetite!): Sunday, December 6th | 4:00 to 6:00 PM 


PURCHASE TICKETS HERE!

If you can’t wait until December (like us), you can purchase Annie’s newest book, Hamptons Entertaining on Amazon and brush up on your host(ess) skills in the meantime!

SWANK FARMS SIZZLE REEL from grapeseeker on Vimeo.

 

By Eileen Louissaint, Altima Contributing Writer

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$74 Million Dollar Cake… This one is hard to top!

I recently came across an article which blew my mind… Someone spent $74 million dollars on his daughter’s engagement party cake… British dress designer turned cake-maker, Debbie Wingham stumbled across the opportunity when a client picking up a dress order stumbled across her ‘hobby’.   The 6 foot long cake which replicated a detailed cat walk, with edible models, designer accessories and photographer, included a 5.2 carat pink diamond, a 6.4 carat yellow diamond and a total of 15 individual 5 carat white diamonds.  Took over 1000 hours to make and weighed over 900 lbs. Now that’s a cake that’s hard to top!

To view entire cake click on one of the links below

Read more about who was behind the cake at Daily Mail or view on Good Morning America or Komonews

 

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Meat Market Signature Steak Sundays ending soon

Meat lovers have until the last Sunday of September to enjoy half price off Meat Market’s  succulent signature steaks.  Known for its prime-grade cuts of beef, and Chef Sean Brasel’s exquisite touches, the swank Palm Beach steakhouse has enjoyed huge success this summer, quickly becoming a local favorite.   Though extended happy hours, Wall Street Wednesdays, backgammon nights, and late night Thursdays with DJ  Ilya Tatarov will continue during the season, if you want to get your ‘steak fix’, get twice as much for your money before its too late!  Last Sunday is September 27th!

To reserve:  Call Meat Market at 561 354 9800  or Email Andy

Click Here to view more Meat Market Happy Hour, Tastings and Dinner pictures

 

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A taste of Spain now at Benny’s on the Beach

I consider myself a sophisticated diner, who thrives on the whole experience— the ambiance, the quality of food, the service… so I was thrilled when I followed Chef Jeremy Hanlon to Benny’s on the Beach.

For weeks I’ve enjoyed brunches which led to lunches as we began with their in-house mixologist’s signature Bloody Marys and/or Bloody Marias (tequila based ) and eventually led to chilled bottles of Côtes de Provence rosé wine presented at our table. I wont share the brunch and lunch menu at this time, as most of you know about it… What you probably haven’t heard is Chef Jeremy is sharing his international experiences and inspirations at Benny’s with signature Paella Dinners on Saturday and Sunday.  Before the paella, you can choose from a (pintxos) menu, just as you would in Spain…except, unlike Spain, you can request preferences and omissions for your paella. 

The best of three worlds:  The setting which can’t be beat, the menu and the chef tailoring to your needs.. now that’s what I call a  ‘pieds dans l’eau’ ‘TRUE EXPERIENCE’.

Click here to read more as per the Palm Beach Post or Click here to make a reservation

 


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Black River Caviar Summer Highlights

The third week in June in Aspen  is a destination for  ‘sophisticated foodies’!  This year Black River Caviar participated in both the Aspen food and Wine and the Cochon 555 Heritage Fire.  A Russian Oscietra was flown in from Uruguay.   “We partnered with Krug Champagne and had the opportunity to introduce our product to new clients.   A highlight of our weekend was the Cochon Heritage Fire where we flew in a Russian Oscietra and offered our clients very fresh eggs! “, said Graham Gaspard President of Black River Caviar.

sliced sturgeon for blog

To become a Preferred Private Client, email maribel@altimapalmbeach.com

to keep up to date, visit Black River Caviar

To view more pictures including Relais Chateau at Pebble Beach, click here