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Charitywire

1500deg.jpegChefs for a Cure, hosted by executive chef Paula DaSilva at 1500° in the Eden Roc, features a five-course dinner at 7 p.m. on May 17 by Dean Max (3030 Ocean), Michael Bloise (formerly of American Noodle Bar), Timon Balloo (Sugarcane Raw Bar Grill), Sean Brasel (Meat Market) and Hedy Goldsmith (Michael's Genuine Food & Drink), benefiting the American Association for Cancer Research. Tickets are $150, exclusive of tax and tip. Call 305-674-5594 for reservations. [EaterWire]

RECEPTION

Paula DaSilva, 1500°
Chef’s Selection of Canapés

Roederer Estate Brut NV Anderson Valley

FIRST COURSE

Dean Max, 3030 Ocean
Sautéed Sebastian Inlet Soft Shell Crab, Swank Spicy Green Salad, Smoked Bacon,

Snap Pea Bubbles, Brown Butter Vinaigrette

2009 Pascal Jolivet Sancerre

SECOND COURSE

Michael Bloise
Seared Diver Scallops, Grilled Braised Oxtail, Crystal Black-Eyed Peas, Collard Greens, Coriander Beurre Blanc

Delas Cotes-du-Rhone

THIRD COURSE

Timon Balloo, Sugarcane

Pan Seared Snapper, Butter Braised Leeks & Shellfish Ragu

Antica Chardonnay, Napa Valley

FOURTH COURSE

Sean Brasel, Meat Market

Dry-Aged Beef Tenderloin with Red Wine Caviar, Pork Belly Braised Spinach and Crispy Marinated Shallots

Ladera Cabernet Sauvignon, Napa 2007

DESSERT

Hedy Goldsmith, Michael’s Genuine Food & Drink

Fresh Fruit Crostada, Bowls of Ice Cream and Creama, & Pitchers of Salted Caramel Sauce, served family-style

d'Arenberg The Stump Jump Sticky Chardonnay

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