You know to expect something special when you have four James Beard Award-winning chefs and one of Palm Beach’s top seafood chefs in the kitchen. But Thursday night’s “Sustain” dinner at PB Catch went well beyond special.
One of the two dinners that kicked off this year’s Palm Beach Food & Wine Festival, Sustain brought together chefs from far-flung American cities in a celebration of sustainable fish and seafood. The resulting five courses proved not only harmonious but spectacular.
A sold-out crowd traveled to Charleston, New Orleans, Cleveland – all without leaving their white linen-draped tables.
First stop: Charleston, SC. Chef Mike Lata (Fig, The Ordinary) presented a vibrant green toss of Maine razor clams in a zippy, bright cilantro sauce.
Next stop: New Orleans, where chef Stephen Stryjewski (Cochon, Peche) gave us a robust shrimp and potato stew with fermented black beans, olives and chiles, a dish that combined the flavors of his city in one bowl.
Third stop: Palm Beach, where PB Catch’s chef de cuisine, Aaron Black, created a pompano with “BLT” flavors, en croute, with bacon-tomato vinaigrette and romaine fermented with crème fraiche and caraway.
Next stop: Cleveland, where chef Jonathon Sawyer presented a full clambake in a burlap-lined bowl – clams, cockles, double-smoked kielbasa, guinea hen involtini, marble potatoes, sweet, carved corn and a rich, sippable broth.
The final stop was a sweet one: dessert by award-winning pastry chef Johnny Iuzzini (Cooking Channel “Sugar Showdown”), a beautifully bright duo of Florida citrus, which popped with key lime and caramelized grapefruit flavors.
The dinner also launched The Palm Beach Post’s new Dinner Series, an occasional series of local, intimate dining events.
The festival continues today with a “Miami Takeover” lunch at Meat Market Palm Beach, a chef welcome party at The Breakers and a late-night karaoke session at the Four Seasons Palm Beach. Most of the weekend events are sold-out, but tickets remain for Sunday’s Grand Tasting ($75) at The Gardens Mall.