All photography appearing in this post taken by Holli Lapes
(click on the photo to view it in a larger format)
The South Florida Sage recently took part in a unique panel at Pavilion Grille in Boca Raton. Chef Mark Ostermeyer prepared a tasting menu for myself and fellow bloggers. The restaurant is located in an office building which also serves as a venue for events such as weddings and Bar Mitzvahs. Speaking of which, when I arrived at Pavilion Grille – I realized that I had been in the building a few years prior to photograph a Bar Mitzvah. Do not be misled by the unorthodox location, the food is delicious!
Salmon Tartar on Wonton & Sesame Crisps
Blue Crab Cakes with Mango & Chili Compote (so good)
Seared Ahi Tuna with Wasabi Soy & Ginger (yum)
Char Roasted NY Sirloin Au Poivre Spoons (delicious)
Southern Crab Bisque Shooters (ridiculously tasty, lots of crab and a unique presentation)
Cedar Plank Salmon with Citrus & Honey Glaze, Ancient Rice and Brussels Sprouts
Grilled NY Sirloin with Bourbon Teriyaki Drizzle
Lamb Shank with Infused Au Jus Reduction
White & Dark Chocolate Mousse Cake (this was the only menu item not made in house)
Chef Mark Ostermeyer has been the Executive Chef at the Pavilion Grille in Boca Raton, Florida since 2007. His background in four star hotels, catering and fine dining establishments made him the ideal candidate to bring on board as part of the opening team. In the past seven years, the Pavilion Grille has grown to become one of the area’s premier dining and dancing venues and has become one of South Florida’s top catering venues.With a career that spans several decades, Chef Mark’s culinary journey has taken him to St. Louis, Denver, Nashville, Philadelphia, Sannibel Island, Columbus, Ohio, and Cedar Rapids, Iowa where he became a local celebrity chef, with a weekly cooking segment on the CBS affiliate. He has cooked for three Presidents, the King and Queen of Norway, and numerous celebrities. As the Executive Chef at the TransWorld Dome in St. Louis, home of the St. Louis Rams, he planned and executed an elaborate presidential dinner for President Clinton.
Growing up, Chef Mark always had a passion for cooking. He enjoyed watching and learning to cook from his mother, who was an expert in the kitchen. When it came time to think about college, Chef Mark took a job as a cook at the local country club to help pay for expenses and found he really enjoyed cooking. Once he realized he could make a living doing what he loved, he enrolled at the Culinary Institute of America in Hyde Park New York, widely considered to be the “Harvard” of cooking schools.
Chef Mark’s culinary philosophy is based on the growing trend toward healthier lifestyles. He prefers to buy locally whenever possible, and relies on fresh, natural ingredients. Everything in his kitchen is made from scratch. What he likes the most about South Florida is the fact that the styles of cooking that are found here are unique and rooted in diversity. The influence of Cuban, Caribbean, Haitian, Latin American and South American culture is present everywhere in South Florida. Chef Mark is passionate about exploring the unique flavors, ingredients, techniques and trends that continue to emerge, adapting them to his own style of cuisine,
In addition to cooking, Chef Mark’s passion has been to develop young chefs and to help them discover their own talents. “Passing along the knowledge I have accumulated over a lifetime and helping to bring along the next generation of chefs, is the most important legacy any chef can leave behind.” He challenges his kitchen staff every day and is proud of the work they do. “I get a great deal of joy knowing my people continue to learn and are as passionate about what we do as I am.”
Quinoa & Grilled Vegetables with Arugula
Featured monthly cocktails:
PS Pavilion Grille is one of the participating restaurants of Flavor Palm Beach ($30 dinner menu – 3 courses). Offer valid through September 30th 2014, a few more days to go so hurry!