, ,

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.

/by
, , ,

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.

/by
, ,

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

/by
, ,

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

/by
,

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

/by
,

Chefs Aaron Black and Sean Brasel
Ultimate Palm Beach Surf N’ Turf Dinner Series

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.

 

/by
, ,

Far Niente Wine Pairing Dinner
at Meat Market Palm Beach

An Exceptional Experience for the Gastronome

On Wednesday June 20th, Meat Market Palm Beach will be hosting a Far Niente Wine Dinner. 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. Diners can indulge in delicious culinary delights crafted by Executive Chef/Co-Owner Sean Brasel. Each course will be paired with a Far Niente wine that complements the cuisine. Full menu as follows:

 

Reception

Tempura Fried Cauliflower with Romesco

Wood Grilled Churrasco on Crispy Taro with Salsa Verde Cream Cheese

Shrimp Ceviche Spoons Preserved Mango and Aji

2016 Far Niente Chardonnay, Napa Valley

 

First Course

Foie Gras Torchon & Tuna Tartar with Mango White Soy Dressing

Citrus Dusted Blue Corn Chips

2015 EnRoute Pinot Noir, Russian River Valley

Second Course

Wood Grilled Lamb Tenderloin, Spring Pea Pudding, Truffle Relish and Pea Chips

2015 Bella Union Cabernet Sauvignon, Napa Valley

Third Course

30 Days Dry Aged Prime Niman Ranch Top Sirloin, Garlic Boursin Celeriac Puree, Crispy Maitake Mushrooms, Confit Celery Root and Mushroom Soy Drizzle

2015 Far Niente Cabernet Sauvignon, Oakville, Napa Valley

Dessert Course

Pineapple Polenta Upside Down Cake with Vanilla Mango Ice Cream

2012 Dolce “Liquid Gold”, Napa Valley

 

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

/by
, , ,

Black River Caviar
Memorial Day Special only at
Mary Mahoney, Worth Avenue

Black River Caviar ‘Royale’ special offer exclusive to Mary Mahoney

Black River Caviar ‘Royale’, will be offered as a special promotion through Memorial Weekend at Mary Mahoney, 336 Worth Avenue.  This Palm Beach institution known for its linens, porcelaines and highly curated assortment of the worlds’ finest brands has been the exclusive purveyor for Black River Caviar for over 6 years.  With  slightly larger and lighter eggs than the Tradition  Oscietra grade, the Royale’s rich nutty is perfect directly off a mother of pearl spoon!  No black river caviartoasts necessary!  My favorite way to enjoy it in the summer is on cucumber rounds or avocado slices!

Memorial Weekend Offer

Now through May 28th, the Royale is being offered at 20% less.  So instead of paying $460 for 100 grams (3.5 ounces), it is available at $360 for a savings of $100.

Smaller and larger sizes are available starting at $72 vs $92 for 20 grams or $3600 for akilo versus $4600 for a savings of $1000!

To place an order call Mary Mahoney 561 655 8288

www.marymahoney.com

 

 

/by
, ,

STEAK SUNDAYS at MEAT MARKET are back!!

Back by popular demand, this coming Sunday, May 20th  will signal the return of Meat Market’s wildly popular Signature Steak Sunday. Every Sunday this summer, you can enjoy a selection of Executive Chef/Co-Owner Sean Brasel’s 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

/by
, ,

Meat Market hosts
Summer Dinner Series Kick-off

As the season shows its first signs of winding down and the first tier of snowbirds take flight,  Meat Market, Palm Beach’s sizzling steakhouse,  is springing into Summer with the highly anticipated Summer Series Cocktail Dinner.  A must-attend experience for foodies and drink connoisseurs, the four-course cocktail dinner will be taking place on Wednesday, May 9, 2018.  Shiny Sheet’s Marci Cloutier couldn’t have said it better on The Dish.

Crafted by Chef/Co-Owner Sean Brasel, the menu will feature bold and savory dishes that pair perfectly with Meat Market’s refreshing handcrafted libations. The dinner, priced at $85 per person (excluding tax and gratuity) will start with a reception at the bar at 7PM, followed by the sit-down dinner at 7:30PM.

Reception

Duck Leg Confit Empanadas with Boursin Cheese

Tempura Fried Shrimp with Chipotle Aioli

Mini Kobe Tartare on Potato Chips

Aperol Spritz: Aperol, Dry White Wine, Col De Salici Prosecco

Bellini: Col De Salici Prosecco, Citrus, Giffard Peach, Fresh Peach Puree

 

First Course

Hamachi Tiradito with Lime Aji Sauce, Tempura Scallion, Lime Powder, Pickled Chili’s, Cilantro

Mojito: Bacardi Rum, Citrus, Mint, Soda

Second Course

Crispy Local Snapper with Watermelon & Cucumber Relish, Yucca “Patatas Bravas”

Fresca Pepino: Tito’s Handmade Vodka, Citrus, Cucumber Puree, Ginger, Mint  

Third Course

Wood Grilled Achiote Buffalo Tenderloin, Charred Corn Polenta, Heirloom Tomato Salsa

Some Like It Hot: Alacran ReposadoTequila, Raspberries, Citrus, Cocchi Americano Vermouth

I Love Gold: Patron Anejo Tequila, Combier, Honey, Citrus, Orange, Cinnamon 

Fourth Course

Warm White Lava Cake with Strawberry and Fig Compote, Vanilla Ice Cream

Fig Old Fashioned: Bulleit Bourbon, PX Oloroso Sherry, Honey, Mission Fig Bitters

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

/by