PB Catch Seafood & Raw Bar and Meat Market Palm Beach team up during two epic chef collaborations

Even for chefs, the kitchen is more fun with friends, and two of Palm Beach’s most celebrated chefs are coming together to host a two-part dinner series at their nearly neighboring restaurants for two nights only. PB CATCH Seafood & Raw Bar’s Chef Aaron Black and Meat Market Palm Beach’s Chef Sean Brasel will take a turn in each other’s kitchen to showcase the best of steaks and seafood with pairings by Stewart Cellars wines.

On Wednesday, July 18th, PB CATCH’s Chef Black will be popping up in Chef Brasel’s kitchen at Meat Market Palm Beach where the duo will be featuring a multi-course menu starting with Lamb Dolmas, Scottish Salmon Tartare and Lobster Sweet Potato Fritters before moving on to Spanish Octopus Ceviche with local vegetables, Charred Hanger Steak Tartare with smoked oyster crème fraiche, Fennel Crusted Striped Bass with littleneck clams, Braised Short Rib and more.  On August 22nd, the chefs will switch it up and Chef Brasel will join Chef Black at PB CATCH where the pair will plan another multi-course menu of creative surf n’ turf twists. Additional details and menu to follow.

July 18th Menu:

Reception “Collaborative” 

Hominy, Peaches, Roasted Poblano, Tasso Ham, Chili Broth

Mini Lamb Dolmas, Nasturtium, Jasmine Rice, Tzatziki

Scottish Salmon Tartare, Black Truffle, Truffle Aioli, Capers, Crunchy Butter Brioche

Lobster Sweet Potato Fritters, Vanilla, Corn, Hazelnut, Orange Zest, Fermented Sweet Miso

NV François Montand Brut Rosé, France

First Course by Meat Market Palm Beach

Spanish Octopus Ceviche, Local Dried Tomatoes, Olives, Capers, Preserved Lemon, Opal Basil, Olive Oil Aji Panca Sorbet

2016 Stewart Cellars Sauvignon Blanc, Napa Valley

Second Course by PB Catch

Charred Hanger Steak Tartar, Smoked Oyster Creme Fraiche. Sake Braised Cabbage, Pickled Tarragon. Old Bay Cured Yolk, Crispy Bluepoint

2014 Stewart Cellars Pinot Noir, Sonoma Coast

Third Course by Meat Market Palm Beach

Fennel Crusted Striped Bass, Littleneck Clam, Chorizo, Heirloom Cherry Tomato, Chipotle, Fava Beans, Wood Grilled Sour Dough

2016 Stewart Cellars Chardonnay, Sonoma Mountain

Fourth Course by PB Catch

Braised Short Rib, Sour Cherry Glaze, Green Pepper Salmis, Celery Root, Oyster Mushroom, Israeli Couscous

2014 Stewart Cellars Cabernet Sauvignon, Napa Valley

Dessert by Meat Market Palm Beach

Ricotta Cheesecake, Strawberry Thyme Caramel

2013 La Fleur D’Or Sauternes, France

$150 ++ per person

Or

$95 ++ per person without wine pairing

Reservations are required. To make reservations, call Meat Market at (561) 354-9800 and PB CATCH at (561) 655-5558.