All photography appearing in this post taken by Holli Lapes
(click on the photo to view it in a larger format)
Chefs Up Front is a unique dining experience, where celebrated chefs create and prepare a four-course dinner tableside, paired with wine, for individual tables of 10. All monies earned from the decadent sit-down dinner, reception and auction assist FLIPANY with the necessary funds to implement the Cooking Matters™ program.
FLIPANY – Florida Introduces Physical Activity & Nutrition to Youth
My experience with FLIPANY includes participation in Share Our Strength: Cooking Matters – I have volunteered for this nationwide program, implemented at a local level in Florida (via FLIPANY) as a nutrition educator for elementary, middle and high school students. Duties included preparing for and conducting the education portion of the class, facilitating the culinary component and photography.
Pompano Beach Middle School
Middle school students in the after school program prepare a healthy rendition of one of their favorite meals:
FLIPANY Spring Break Adventure Camp
Participates learn about different fruit and vegetables using all their senses:
South Plantation High school
Hearing impaired and deaf teenagers in an after school program graduate from Cooking Matters:
Being involved first hand and knowing where the funding goes, makes attending the already enjoyable Chefs Up Front event even more gratifying.
My first time at the Biltmore Hotel, which I found to be a great representation of Coral Gables. This year is the second time FLIPANY utilized this historic and classy venue. In the past, there was only one Chefs Up Front Dinner & Auction and it was held at The W Hotel. Last year, FLIPANY expanded from the annual Ft Lauderdale held event to include a second Dinner & Auction – Miami edition.
…just in case you were wondering what the moon was like that night.
I enjoyed a hefeweizen during the cocktail hour and auction sign up from one of the newest breweries in town- MIA brewing.
Time for dinner and once I arrive at my table, I was pleased to find that the chefs are even more “up front” at this venue then at my previous experiences at The W Hotel in Fort Lauderdale. My chef of choice this year is Adriana Egozcue from Eating House of Coral Gables and I am literally sitting right next to her as she prepares, explains and delivers us our courses. Last year, I sat with Chef Carlos Jorge of the W and had a fabulous, southern influenced meal.
1st Course: Stonefruit Gazpacho – Plum, Peach, Crab, Herbs
2nd Course: Carrot Tartare – Citrus, Crema, Pistacchio
3rd Course: Sea Scallops, Potato, Corn, Old Bay “Cornbread”
4th Course: Maple Leaf Duck Breast, Black Berry, Black Garlic, Eggplant Puree, Charred Scallion Ash Sweet Potato
5th Course: Dirt Cup – Vanila Pannacotta, Hazelnut, Pretzel
Below: Lynne Kunins; President/CEO and Co-Founder of FLIPNAY and Dr. Colin Knight of Miami Associates in Pediatric Surgery present Chef Adriana Egozcue with a plaque for participation in the event.
Learn how you can get involved with this great organization by visiting http://flipany.org/