South of Fifth is definitely a meaty place to be and at 7:30 on October 9, some of the area's meatiest will come together at Red, The Steakhouse to prepare a 5-course dinner with the James Beard Foundation. On the roster: Red, of course, Joe’s Stone Crab, Smith & Wollensky, Kane Steakhouse and De Rodriguez Cuba on Ocean. Following the dinner, the party moves up to the roof for drinks and cigars. Tickets are $125 for James Beard members and $150 for non-members and are available here. [EaterWire]
Pre dinner reception: Shrimp and Grits, Foie Gras Club Sandwiches and Stone Crab Ceviche with Blackened Little Neck Clams.
First course of Atlantic Cod and Sprout Salad with Stone Crabs prepared by seafood expert Chef Andre Bienvenu of Joe’s Stone Crab.
Second course, created by Smith & Wollensky’s Chef Dana Brizee: Dry Aged Sirloin of Beef-Eggplant Douphinoise.
Third course: Red’s Chef Peter Vauthy: Crisp Apple Salad with Andante Ballad Goat Cheese and Spiced Pecans.
Four course by Kane Steakhouse’s Chef Daniel Ganem: Jumbo Lump Crabcake with Roasted Shishito Peppers, followed by Chef Vauthy’s deconstructed Certified Angus Beef Prime Ribeye.
Fifth course by De Rodriguez pastry Chef Christian Cobos: Tropical Fruit Mil Hojas, a caramelized pastry layered with grapefruit and yogurt crème, topped with a citrus rainbow sorbet and mango and guava crackers.