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TIGNANELLO Wines
to be featured during
Antinori Wine Dinner

Tignanello

A Marchesi Antinori Wine Experience,  Wednesday June 26

Meat Market’s Executive Chef Sean Brasel  has prepared the perfect Italian menu to compliment an exclusive selection of wines by the renowned Marchesi Antinori winery.  Tignanello 2016 vintage will be among the offerings the guests will be savoring during the four-course pairing on Wednesday, June 26th.   Bruce Sanderson, the senior editor of Wine Spectator was quoted saying, “If there were two wines that changed the face of Tuscany, they were Tignanello and Solaia, both of which are produced by Antinori.

Fun Footnote about Megan Markle and Tignanello: 

Mr. Sanderson isn’t the only one appreciates this superb Super Tuscan, Megan Markle’s lifestyle blog was named ‘Tig’ in reverence to her favorite wine Tignanello. Though the Royal’s blog is no longer, she was quoted as saying: “It wasn’t just red or white — suddenly I understood what people meant by the body, legs, structure of wine. It was an ah-ha moment at its finest. For me, it became a “Tig” moment — a moment of getting it.”

The dinner will be limited to 50 seats.  Priced at $125 per person (excluding tax and gratuity) this four-course culinary experience will begin at 7 pm with a reception. Full menu as follows:

 

Reception

Tenuta Guado al Tasso,Vermentino 2018

Truffle Foie pate on Butter Baguette

Wood Grilled Oregano Lemon Octopus spoons

Mozzarella and Tomato Bruschetta Grilled bread

Beef Carpaccio on Truffle salted Potato Chip with Roasted Pepper Aioli

 

First Course

Lemon Butter Roasted Sour Dough, Buffalo Mozzarella, Wood Grilled Peppers, Baby Tomato, Sweet Tomato Bacon Jam and Balsamic Glaze

Pian delle Vigne, Rosso Montalcino 2016

 

Second Course

Bone Marrow and Octopus Strozzapreti, Tomato, Capers, Onion and Basil topped with Oreganata Bread Crumbs

Badia a Passignano, Chianti Classico Gran Selezione 2015

 

Third Course

Tuscan Style Prime Sous Vide New York Strip, Lemon, Garlic, Fiddle Head Ferns and

Fresh Morel Mushrooms, Short Rib au jus

Tenuta Tignanello, ‘Tignanello’ 2016

 

Dessert

Strawberry Panna Cotta, Strawberry Sorbet, Micro Shaved White Chocolate Cookies

Tenuta Tignanello, Vin Santo del Chianti Classico 2014

 

Reservations can be made by calling:  (561) 354-9800

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Cakebread Cellars Wine Dinner
A Tribute to Women Winemakers
Meat Market Palm Beach


Meat Market Palm Beach will be featuring Cakebread Cellars wine as a tribute to women winemakers Wednesday May 15th as part of its summer wine series dinners. Co-Founded by Dolores Cakebread and led by winemaker Stephanie Jacobs, Cakebread Cellars is a celebrated second-generation family winery that has become one of the most successful and respected wineries in America. Additionally, in its nod to women winemakers, Meat Market will be donating a portion of the proceeds to the YWCA of Palm Beach County.

Meat Market’s award-winning Executive Chef Sean Brasel has created a fabulous four-course dinner that will be perfectly paired with Cakebread Cellars wines exclusively selected by sommelier Jonathan Negrin to complement each delectable course:

RECEPTION

Passed Hors d’oeuvres

Salmon Tartare with Grapefruit
Goat Cheese Croquettes
Prosciutto Wrapped Around Mango
Shrimp Miso Spoons

 Cakebread Cellars Napa Valley Sauvignon Blanc 2018Miso Spoons

 

FIRST COURSE

Lobster and Shrimp Wrapped in Philo Ginger Carrot Peach Splash
Caviar and Chives

Cakebread Cellars Napa Valley Chardonnay 2017

 

SECOND COURSE

Warm Salad of Arugula
Pickled Potato, Warm Duck Confit, Prosciutto and Wild Mushroom Stew
Charred Baby Tomatoes

Cakebread Cellars Two Creeks Vineyard Pinot Noir 2016

 

THIRD COURSE

Wood Grilled Pancha Marinated Prime Bavette Steak
Golden Potato Purée
Red Wine and Cherry Jus
Roasted Baby Squash

Cakebread Cellars Benchland Select Cabernet Sauvignon 2015

DESERT

Warm Chocolate Cake
Vanilla Cherry Ice Cream
Caramelized Maple Syrup

 Lake Bottled Vintage Porto 2014

The wine dinner will begin at 7:00pm with the Hors d’Oeuvres Reception at the bar with the sit-down dinner at 7:30PM. Seating for the dinner is limited and reservations will be accepted on a first-come, first-served basis.

Priced at $125 per person, plus tax and gratuity, reservations are a must and can be secured by calling the restaurant at 561.354.9800.

 

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CHEERS TO A CURE benefits
The Pap Corps

Presented by Duckhorn Vineyards and Meat Market Palm Beach

On Wednesday, April 24th Meat Market Palm Beach will host a private wine dinner to benefit The Pap Corps featuring Duckhorn Vineyards. The evening will feature a seasonally prepared 4-course dinner thoughtfully created by Executive Chef Sean Brasel. Each delectable course will be paired with a dynamic glass of Duckhorn wine carefully chosen by Sommelier Jonathan Negrin to complement the meal. The evening begins with a VIP Champagne reception at 6:30 pm followed by an exquisite dinner in the main dining room at 7:00 pm. Tickets to the wine dinner begin at $180 per person.

 

 

Click below to view full invitation and RSVP information

Duckhorn-wine-dinner-invitation

 

About The Pap Corps

The Pap Corps Champions for Cancer Research is one of the largest and oldest volunteer fundraising organizations in South Florida with 53 chapters and over 22,000 members all dedicated to supporting research for all types of cancer. The Pap Corps’ mission is to enable and support through the funds we raise, the vital research programs at Sylvester Comprehensive Cancer Center, University of Miami Miller School of Medicine. For more information or to obtain tickets call Michelle Jaminet at 561.346.0444.

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Four Arts Society
‘Taste of the Town’
with Roberta Sabban

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.

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Mary Mahoney and Black River Caviar
Give HOPE this Holiday Season

Mary Mahoney and Black River Caviar give back to Hope For Depression Foundation through the Holiday Season

Black River Caviar and Worth Avenue’s Mary Mahoney have joined forces to support Hope for Depression Research Foundation this holiday season,  following a highly successful kick off for the upcoming inaugural Palm Beach Race of Hope.  The kick off event was hosted by HDRF Founder and Chair Audrey Gruss and co-chair Scott Snyder, at Sant Ambroeus on Friday, December 7th.

A festive cocktail for over 200 guests was followed by a by-invitation only dinner for committee members, patrons and sponsors.  Once guests were seated, Audrey and Scott welcomed them, thanked them for their support, and introduced the evening’s top sponsor, Graham Gaspard, CEO of Black River Caviar.  The guests savored a Black River Caviar sampler of: Tradition Oscietra with toasted brioche and creme fraiche, Royale Oscietra with quail egg and creme fraiche, and Imperial Oscietra on blini and mashed potato, paired with prosecco. Each guest was gifted a mother of pearl caviar spoon and black velvet pouch to take home.

Guests were invited to place orders and promised 50% of proceeds from orders placed that night would be donated to HDRF;  Over $8,000 was raised for the cause that evening, and inquiries continue to come in for orders.

Due to the overwhelming response from locals supporting this great cause, Mary Mahoney store on Worth Avenue has offered to donate 25% of proceeds from orders placed to Hope for Depression.  “This will make it a whole lot easier for locals to purchase on the spot,” announced Graham Gaspard.  The offer is valid through January 27th, the day of the marathon.

These orders can only be placed personally by calling Mary Mahoney at 561.655.8288

Click here to see photos from Hope for Depression Cocktail and Dinner

Audrey Gruss and Black River Caviar

Graham Gaspard, Audrey Gruss

SAVE THE DATE January 27th! 

Time: Check-in begins at 7:00 am and the Race of Hope begins at 8am

  • Meeting Point: The Royal Poinciana Plaza, Palm Beach, NY
  • Cost:  $40 per adult through Wednesday, January 2; $50 per adult after January 2, $25 per student and $15 per child (9 and under)
  • Strollers and dogs welcome
  • The Race of Hope raises awareness and funds for urgent depression research

About Hope For Depression Foundation

Audrey Gruss founded HDRF in April 2006 in memory of her mother Hope, who struggled with clinical depression. Today, HDRF is the leading nonprofit organization focused solely on depression research.  Over 350 million people annually struggle with depression globally, but despite its prevalence, depression is still misunderstood, underfunded and under-researched. The mission of the HDRF is to fund cutting-edge neuroscience research into the origins, medical diagnosis, new treatments, and prevention of depression and its related mood disorders, including bipolar disorder, postpartum depression, post-traumatic stress disorder, anxiety disorder and suicide. To date, HDRF has provided more than $30-million through over 125 grants for accelerated breakthrough depression research that promises to lead to new and better medications and treatments.

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Meat Market Holiday Highlights
New York State of Mind New Years

Tis the Season for… Stone Crabs of Course!

I can’t think of a better way to celebrate Christmas Day or bring in the New Year than digging in to one or two of Meat Market’s colossal stone crabs!  I’ve been eyeing their perfectly cracked over the charts-sized claws since October, and now with the excuse of the Holidays, I will claw myself to 2019!

Meat Market Holiday Happy Hours

Meat Market daily Happy Hours from 4-8 PM will continue to run through the Holiday.  So if you’re not enjoying Christmas Eve or New Years at Meat Market,  pop by on your way to your final destination and enjoy a glass of Veuve Clicquot Brut, a Belvedere Martini and choose from an assortment of the Chef’s favorite bar bites at Happy Hour prices.

Meat Market New Year for the New York State of Mind

For those of us opting to ring in the New Year in the warmth but nostalgic for New York,  Meat Market will host a New York-themed party with a champagne toast at Midnight.  Dinner menu will be a la carte.  Dj in the lounge!

Meat Market Palm Beach, 191 Bradley Place, Palm Beach

Tel: 561.354.9800

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Duckhorn Wine Pairing at
Meat Market Palm Beach

Exceptional Duckhorn Wine Pairing Experience

On Wednesday September 26, Meat Market Palm Beach will be treating the most discerning diners to an exclusive wine pairing dinner featuring Duckhorn Vineyards.  Priced at $120 (excluding tax and gratuity), this four-course feast will begin with a reception at 7PM followed by a sit down dinner at 7:30PM. Diners will indulge in delicious culinary delights crafted by Executive Chef/Co-Owner Sean Brasel. Each course will be perfectly paired with a carefully selected Duckhorn wine to complement each dish. Full menu as follows:

 

Reception

Achiote Cured Prime New York on Crispy Chip with Boursin Mash & Aioli

Tuna Tartare Spoons with Avocado & Green Chili

Grilled Duck Breast, Crispy Plantain & Mole

Shishito Pepper, Soy Bean Hummus on Wonton Chips

2017 Decoy Rosé, California

 

First Course

Hamachi Tartare “Martini”, Pear Gelée, Lemongrass Dressing, Chives,

Jalapenos, Red Onion and Lemon Zest

2016 Duckhorn Chardonnay, Napa Valley

 

Second Course

Braised Pork Cheeks, Creamy Chocolo, White Wine Beef Jus,

Blistered Tomatoes

2016 Calera Pinot Noir, Central Coast

 

Third Course

Buffalo Tenderloin with Szechuan Pepper Crust, Red Wine Cherry Butter,

Seared Rappini

2015 Duckhorn Cabernet Sauvignon, Napa Valley

 

Dessert Course

Baked Brie with Red Wine Plum Marmalade,

Dark Chocolate Goat Cheese Ganache

2015 Canvasback Cabernet Sauvignon, Red Mountain Washington State

 

Reservations for the Duckhorn Wine Dinner are limited and can be made by calling (561) 900-6001; or email mherndon@meatmarket.net

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Caymus Wine-Pairing Dinner at
Meat Market Palm Beach

Foodies and wine lovers are preparing for yet another exceptional gastronome experience at Meat Market Palm Beach on August 15th with select wines from Caymus Winery.  Priced at $150 (excluding tax and gratuity), this four-course dinner will begin with a reception at 7PM followed by a sit down dinner at 7:30PM.

Take a look at the mouth-watering menu prepared by Executive Chef/Co-Owner Sean Brasel. Each course will be paired with the perfect complementing Caymus wine. We strongly suggest reserving sooner than later as space is limited!

 

Wednesday August 15th 2018
Caymus Wine Dinner
Reception
Mini Beef Empanadas with queso Blanco habanero aioli
Seared BBQ Tuna skewers with hoisin and sesame
Open face Brie grilled cheese with apple marmalade
Roasted Cremini Mushrooms stuffed with Goat cheese
2016 Emmolo Sauvignon Blanc, Napa Valley

First Course
Roasted Clams Oreganata with Chorizo
2016 Mer Soleil Pinot Noir, Santa Lucia Highlands Reserve

Second Course
Seared Duck breast with Rhubarb cherry chutney and foie grass bread pudding
2016 Caymus-Suisun Durif Petite Sirah, Suisin Valley

Third Course
Wagyu Shoulder Tender Sous Vide with Black Truffle Butter
Creamed Spinach Puree, “Truffle Puff Pastry Pot Pie”
2016 Caymus Cabernet Sauvignon, Napa Valley

Dessert Course
Fireman’s Derek’s Warm Strawberry Basil Pie with Vanilla Egg Yolk Ice cream
Ramos Pinto, Porto Ruby, Douro Valley

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