Chef’s Up Front is an annual dinner to support FLIPANY (Florida Introduces Physical Activity and Nutrition to Youth) whose mission is to empower youth and their families through physically activity and nutrition education programs while raising awareness and creating polices for a healthier community. The funds raised from the dinner go to Flipany’s Cooking Matter’s program, part of the national program Share Our Strength which teaches low income families how to make healthy meals at home.

Chef’s Up Front is a unique dining experience as it brings together 10 local chefs who each cook for a table of 10. {Here is just a little glimpse of the evening}

We walked onto the dock and boarded the South Beach Lady and were greeted with a tropical rum punch, who can deny that? It made the perfect sipping cocktail to browse the items in the silent action while nibbling on some tasty bites. After a presentation and performance by some of the children in Flipany’s program it was upstairs to dinner. As a foodie it’s a surreal view when you walk into a dining room housing some of the best local chefs all geared up and ready to cook!

We had the pleasure of dining at the table of Chef Steve Zobel, Executive Chef of Big City Tavern. Having been a patron of Big City Tavern I knew we were in for a treat. We sat down at the table and gazed over the delicious menu: Watermelon, Feta Cheese and Tomato Salad, Blue Point Oyster Stew, Butter Poached Wild Salmon, Braised Beef Short Rib and Crème Caramel. Our mouths were already watering. What’s unique about Chef’s Up Front is that all the plates are prepared table side! As a trained chef myself I can appreciate the art of plating. The careful construction of ingredients so well thought out is what elevates food to art these days. To watch chef’s prepare and plate a meal is entertainment in itself.

Chef Steve Zobel and his menu

Watermelon, Feta Cheese & Tomato Salad with Mint & Pomegranate Molasses

Butter Poached Wild Salmon with Artichoke Heart, Asparagus & Lobster Butter

Creme Caramel with Fresh Whipped Cream & Berries

The meal was perfect! It started out light and fresh and then trailed from savory to comfort food status and finished out with just the right amount of sweetness.

While I think we had the best meal in the house I couldn’t resist walking around to check out all the other gorgeous delicious plates that were being prepared by the other talented chefs. Here are just a few of those:

Grilled Octopus with Toasted Garbanzo, Pickeled Longan, Eggplant Romesco & Lemon Thyme Emulsion by Chef Aaron Dreilinger

Pork Belly with Jerusalem Artichoke, Dashi Veloute, Kombu Butter Toast, Duck Yolk and Watermelon Radish by Chef Aaron Dreilinger

Short Rib with Ricotta Gnosshi, Horseradish Cream, Roasted Parsnip, & Orange Gremolata by Chef Aaron Dreilinger

Basil Lemon Curd with Fennal Crystals, Forbidden Rice Syrup, and Candied Jalapeno

It was truly a tasty evening to support a great cause. For more information about FLIPANY check out their website http://flipany.org/ and be sure to visit http://www.chefsupfront.org/ to attend one of these amazing dinners!

About the Author: Megan Huard

To say I have a love affair of food is putting it lightly. At any given put in time during the day I am thinking about food. I am ogling  over my perfectly cooked eggs while I take in the aroma of the first cup of coffee in the morning or making plans for a nice lunch out all the way through planning out my well balanced dinner (I am a dietitian after all). And at the end of the day I lay down in bed and think about what deliciousness will grace my plate tomorrow. My life is pretty much all about food. I love to shop for it, grow it, cook it, photograph it and eat it! http://foodinfocus.photography/ |  Facebook | Instagram

 

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