Chefs 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
