Winter Chefs Series

Join Palm Beach Daily New food writer, Roberta Sabban, for a series of lectures and lunch programs at three award-winning Palm Beach Restaurants. This educational program is designed to introduce participants to south Florida’s top purveyors. A combination of the longest growing season in the continental United States and a well-traveled dining public will keep the island’s culinary world on its toes.

These lunches are designed to take participants behind-the-scenes to meet the chefs and top local, family-owned wholesalers for a lively, interactive discussion on the latest trends and the constant quest for the finest quality products.

Each program will be followed by a three-course lunch. Reservations are required. Meet at the restaurants. $125 per luncheon.

February 12 – Chez Jean Pierre – Seafood and Produce
Chez Jean-Pierre with David and executive chef, Guillaume Leverrier, Anthony Scalisi, Scalisi Produce and Steve Gyland of Cod & Capers Seafood.

March 12 – Meat Market – Beef and Veal
Join executive chef, Sean Brasel and Douglas Bush, Bush Brothers Provisions Company.

April 9 – Renato’s -The fairest Fowl with the King of the Coop
With executive chef Javiar Sanchez and Scott Sechler, owner Bell & Evans and Douglas Bush, Bush Brothers Provisions Company.

Reservations are required. For tickets or more information contact: The Society of the Four Arts, 240 Coconut Row, Palm Beach – box office or call  561.805.8562.