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.
A Tribute to Women Winemakers
Meat Market Palm Beach
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.
The Pap Corps
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.
‘Taste of the Town’
with Roberta Sabban
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
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.
Give HOPE this Holiday Season
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
New York State of Mind New Years
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
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
Meat Market Palm Beach
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.
Ultimate Palm Beach Surf N’ Turf Dinner Series