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
New York State of Mind New Years
Black River Caviar and Schramsberg Vineyards
This fall brought us a match made in heaven, or in this case, Napa: Black River Caviar and Schramsberg Vineyards. Napa Valley Entertaining is a beautifully illustrated table book showcasing Napa Valley gatherings, as well as serving as a hostess’s guide to adding a touch of wine country flair to entertaining. The author Blakesley Chappellet, with photographer Briana Marie, chronicles décor, recipes, and perfect wine pairings that make Napa Valley unforgettable. Black River Caviar and Schramsberg Vineyards are among the perfect partnerships highlighted.
“All of Schramsberg’s sparkling wines pair wonderfully with Black River Caviar,” says Graham C. Gaspard, President of Black River Caviar. Their Brut Rosé, however, is his personal favorite. Schramsberg brilliantly crafts the Rosé from a blend of Chardonnay and Pinot Noir; they handpick as well as meticulously press the grapes in order to provide the best possible taste. Furthermore, the wine gives just the right amount of acidity to compliment Black River’s equally high-quality, and flavorful, sturgeon roe.
Schramsberg Vineyard Holiday Savings
Just in time for the holiday season, Hugh and Monique Davies (proprietors of both Davies Vineyards and Schramsberg Vineyards) have an exclusive offer for “Friends of Black River Caviar.” There will be 1 cent ground shipping on orders of $139 or more with the coupon code “BLKRIVER” at checkout.
Also, take note of the recommended shipping deadlines for Schramsberg Vineyard shipments:
Residents from states that are north, south and east of Missouri,
place ground shipping orders by:
New Year’s Eve – 12/19
Residents from states in the Northwest to Texas,
place ground shipping orders by:
New Year’s Eve – 12/21
California residents must place ground shipping orders by:
Christmas – 12/17 New Year’s Eve – 12/25
Black River Caviar Holiday Savings
Black River Caviar is offering free shipping on all orders of $350 or more with the coupon code “ELF” at checkout. Click here to place your Black River Caviar order on line. The product is locally available in Palm Beach at Mary Mahoney on Worth Avenue.
A Marriage Made in Napa
Imperial and Master Selections in time for the Holidays
Just in time for the Holiday season, Black River Caviar’s recently introduced Imperial and Master grades to its exceptional Oscietra selection. Locally available at Mary Mahoney store on Worth Avenue, they represent the top tier in a four-category scale in quality for Oscietra sturgeon roe. According to the Master’s classifications, physical appearance is part of the proof of truly exceptional caviar. Whereas Tradition caviar measures at approximately 2.9 mm, its colors graded from black to light brown, Master Selection caviar measures at 3.2 mm, ranging colors from golden to exceedingly light brown.
Tradition – medium sized, darker colored eggs, rich nutty taste.
Royale – medium-large sized, slightly lighter color, rich nutty taste.
Imperial – large sized, light colored eggs, perfect appearance and taste.
Master Selection – the lightest, largest eggs with special qualities as dened
by the Black River Caviar Master.
The Black River Caviar Tradition
It’s a family business. The Alcalde family business, and it’s turned into an international enterprise that celebrates superior quality in every aspect of it. From the unique care of their breeding process to the immaculate service and presentation, Black River Caviar’s sturgeon roe strives to deliver a natural and flavorful high-quality experience.
The world-renowned Esturiones del Rio Negro has been farming their products in Uruguay since 1996. The roe is made and exported by request, and it is cultivated within the standards set by the Black River Caviar Master. These standards include size, color, firmness and texture, and of course the flavor and taste in respect to saltiness.
Request an Order
Black River Caviar’s ultimate goal is excellence, and that includes giving their clients nothing but an absolute quality experience. Because these exclusive products are available locally, you can request an order from Mary Mahoney by calling (1)561.655.8288.
Superior Oscietra Collection
When it comes to Stone Crabs, Bigger is always Better….
Every year, the return of the Stone Crabs marks the beginning of the Palm Beach season. Hurricane Irma wasn’t able to stop the festivities at Meat Market Palm Beach. Their stone crabs’ over the charts-sized claws are perfectly cracked. As a result, this allows seafood lovers to savor generous bites of the succulent meat without shell interruption. On Tuesdays, pair this delicacy with your favorite bottle of Sauvignon Blanc or Champagne at half price.
Wine Tuesdays extended through the season
Due to so many wine connoisseurs returning to their winter homes, Meat Market is extending Wine Tuesdays for the duration of the season. A selection of wines from Meat Market’s extensive wine cellar will be offered at half price. Whether you opt for ordering plump oysters and monster-size shrimp at the bar during Happy Hour, or my favorite–a Tomahawk to share in the dining room, Sommelier Jonathan Negrin will suggest the perfect complement to your choice.
or call 561.354.9800
at Meat Market Palm Beach
A private wine-pairing dinner limited to 30 guests, Wednesday July 26th
Meat Market Palm Beach’s Summer Wine Dinner series has been an ongoing highlight for food and wine aficionados. I was lucky to have enjoyed the most recent ones, both of which were sold out. Chef Sean Brasel has prepared a special menu to compliment the extraordinary wines to be poured during the Hundred Acre Winery experience. Gold Card members enjoy their 20% perk… As of July 8th, only 18 seats were available, so reserve ASAP! Call 561 354 9800 to reserve.
(Reception 7:00 pm Dinner 7:30 )
Passed Hors d’Oeuvres:
Classic Steak Tartare Canapés
Light Lobster “Ceviche” Spoon, Rose Water & Fresh Orange
Roasted Red Pepper & Corn fritters
Cucumber Babaganoush with Confit Baby Tomato
2016 Layer Cake Rosé of Pinot Noir & 2015 Cherry Pie Pinot Noir Three Vineyards
Pressed Duck Confit Roulade
Fermented Strawberry Jam, Shaved Foie Gras,
Bittersweet Chocolate, Tart Strawberry Gel, Pistachio Crisp
2013 Cherry Pie Huckleberry Snodgrass Pinot Noir, Russian River Valley
Charcoal Roasted Veal Loin
Roasted Sunchoke Pudding, Red Wine Blue Berry Demi,
Roasted Sunchokes, Fresh Borage
2013 Cherry Pie Rodgers Creek Pinot Noir, Sonoma Coast
Ancho Cured Slow Roasted Buffalo Tenderloin
Confit Vanilla Baby Beets, Confit Heirloom Baby Carrots, Red Wine Plum Butter
2013 Hundred Acre Cabernet Sauvignon Ark Vineyard, Napa Valley
2013 Hundred Acre Cabernet Sauvignon Kayli Morgan Vineyard, Napa Valley
Warm Dark Chocolate Lava Cake
Sour Cherry Ice Cream, Burnt Honey Meringue , Toasted Hazelnut Dust
Hundred Acre Fortification Port, Napa Valley
$250 per person (+7% sales tax and +20% gratuity)
Call 561 354 9800 to reserve
An Exclusive Experience at Meat Market
Chef Sean Brasel transports us through Bordeaux
Having recently experienced Meat Market’s Indian Culinary adventure, I reserved a table of twelve for my friends in anticipation of Meat Market’s upcoming Iconic Bordeaux wine pairing dinner. I wasn’t taking any chances, as the recent Indian cuisine and wine pairing dinner master minded by Meat Market Chef Pushkar Marathe was sold out a week before the event.
So on Wednesday June 28th, Chef Sean Brasel will be creating 4 exquisite dishes to be complemented by iconic Bordeaux wines, from the Château Lafite portfolio. This event has NOT been shared yet, as I asked them to please give me a chance to share with my friends and Meat Market Gold card holders. Here is a peek:
Passed Hors D’Oeuvres
Lobster Rangoons, Wood grilled Churrasco, Shrimp Ceviche, House Cured Salmon with Boursin Cheese
NV Champagne Barons De Rothschild, France
Duck Fat Seared Scallops
Creamed Pea Tendril, Couscous Summer Salad
2015 Légende Bordeaux Blanc by Domaine Barons De Rothschild, France
Baby Quail Lollipop and Lamb Lolli-Chop
Compressed Melon Carpaccio, Mint Ginger Marmalade,
Apple Brown Butter Sage Baby Potatoes
Side by Side Icon of the Andes: Caro 2013, Argentina / Le Dix 2012, Chile
Petite New York and Petite Filet
Red Wine Foie Gras Butter, Red Wine Truffle Réduction,
Wild Mushroom Tartelette
Side by Side Left Bank vs. Right Bank:
2014 Château Moulin de Duhart, Pauillac / 2011 Château La Grave, Pomerol
Fireman Derek’s Warm Summer Black Pepper and Cherry Pie
Fresh Black Cherry Ice Cream
2014 Château Cose, France
$95 per person (+7% sales tax and +20% gratuity)
Gold Card Member perks honored!
To reserve, call Meat Market at 561 354 9800 or
Eric Lumb at 443 8428 or email me at Maribel@altimapalmbeach.com
Wine Pairing Dinner
at Meat Market
It’s Too Doggone Good not to share….
I had to share this with my canine loving friends, which includes most of the people I know in Palm Beach, who put the pawed pals first. Catering to the discriminating pup owner, Ollie makes human-grade, nutritious dog food, tailored to your best friend’s profile AND delivers precise ‘ready to serve’ portions to your door.
“Paws down, it’s the easiest way to feed your dog real food.”
Ollie, is one of those new innovative companies that will probably change the way we buy our dog’s food forever. A team of canine nutritionists, using a scientific method, have developed cooking methods and personalized formulas prepared in a human-grade facility. Your dog’s size, breed, age, activity level, body composition, weight and allergies will determine the recipe.
All you have to do is sign up on their website, provide your dog’s information. Ollie creates and delivers a customized recipe just for your pooch. They will also provide a customized scoop so the portion is just right!
Altima subscribers get 50% off their first box by Clicking Here
I can hear the barks of delight!!
Tailor-made, nutritious dog food
for the discerning and demanding owner
Anyone who knows me, knows I am a HUGE FOODIE! So how thrilled was I to hear about a fabulous innovative Sunday Brunch option on my radar? Super thrilled! So many of my friends live in the Jupiter area.. one more excuse to see them! Brunch at Aaron’s Table
My good friend Aaron Fuller, Mar-A-Lago’s Food and Beverage Director and hospitality veteran, has been catering to the most discerning and demanding customers for years. Aaron recently opened Aaron’s Table & Wine Bar, and now he’s added a Gourmet Sunday Brunch from 11 am to 3 pm. Here is a tease for us foodies:
How often do you get to enjoy a Duck Eggs-Benedict with duck confit on the menu? or a Smoked Salmon flatbread? Not to mention unlimited specialty Bubbly Bar at $15 To be noted: Aaron knows his clientele is sophisticated and expect to be tailored to, his Bubbly Bar menu includes a variety of juices and toppings to accommodate pretty much any special requests. (Mimossas, Bellinis, Apperol Spritz.. you name it! Even Sangria made exclusively by the Restaurant’s Sommelier.)
Complete with comfortable leather banquets, a rare pewter bar, large chalkboards with daily specials, and picnic tables, Aaron’s Table & Wine Bar provides a warm and comfortable dining experience.
“I want to provide a space that you know you are getting a great product that was grown, cooked and served with enthusiasm and respect,”Chef Aaron.
Call 561.855.2628 or Book on Line
New Sunday Brunch Favorite