Event Day Provisions
Join us at Chefs Up Front, where culinary creativity meets community compassion! Your participation in this event not only promises an unforgettable gastronomic experience but also directly contributes to a noble cause-restoring health to our community. Together, through your support, we can raise crucial funds to provide nutrition education and free health meals, ensuring that every child, family, and senior in South Florida has access to the nourishment they need to thrive.
Let’s come together, unite our culinary talents (love of great food- for guests), and make a tangible difference in the lives of those who need it most. Your presence at Chefs Up Front is not just a meal-it’s a beacon of hope and healing for our community.
Venue will provide:
- Kitchen time for prep beginning at 2pm, PLEASE no chef arrivals later than 4:30pm
- Waitstaff/servers
- (2) 6-foot tables for finishing and plating in the dining room
- Standard white plates & dishes in assorted sizes
- Linens, garbage cans, etc.
CHEF RESPONSIBLE FOR:
- All food/ingredients for an “easily executed” 5-course menu for a table of TEN (menu due by 9/20/2024)
- Any table decor, specialty linens, or promotional items for your restaurant/business
- Menu-specific equipment, cutting boards, plate ware, and utensils
- Floor mats (to protect carpeting from coolers or spills)
- Gloves, aprons, towels, etc.
- Pots and pans
- Extra electrical cords
- Coolers for dining room
- Plating spoons
- Portable burners – venue prefers induction
- 1-2 support staff to assist
PLEASE SUBMIT WITH PARTICIPATION FORM
Items may also be emailed to sbernard@flipany.org
- Headshot (must be in color)
- Photo of a Signature Dish (does NOT need to be one being prepared for the event)
- Biography
- Restaurant/business Logo (highest resolution possible, preferably transparent PNG)
- “Simple” personal recipe to include in our commemorative event program memory book
- 5-Course event menu – DUE NO LATER THAN September 20, 2024
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COURSE 1
Deviled Egg Duo
Lake Meadow Egg, Pickled Jalapeno & Bacon. Truffle & American Caviar
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COURSE 2
Marinated Beet Salad
Ricotta, Pistachio, Pickled Pear, Frisee, Hot Honey
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COURSE 3
Grilled Local Swordfish
Herb Marinated, Jerusalem Artichoke, Smoked Vegetable Chow Chow
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COURSE 4
Prime Dry Aged N.Y. Strip
Foie Gras Yukon Potato Puree, Roasted Baby Carrots, Bordeaux Bordelaise
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COURSE 5
Homemade donuts
Mexican hot chocolate dipping sauce, sweet cream pot de creme
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Amuse
challah toast, prime beef tartar, créme fraiche, oro caviar
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Appetizer
floral pappardelle, basil pesto, topped with truffle burrata, lemon oil
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Salad
heirloom tomato galette, herbed goat cheese, arugula salad with red onions and parmesan cheese
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Main
chateaubriand, red wine demi glac, potato pave
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Dessert
chocolate cremeux, macerated berries, milk crumble, vanilla and chocolate chantilly creme, caramel gelato
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1st COURSE
Local Fish Crudo black olives, saffron lemon zest, marjoram
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2nd COURSE
Roasted Local Carrots caramelized yogurt, carrot top chermoula, roasted almonds
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3rd COURSE
Local Mushrooms “En Papillote” miso butter, truffle oil, chili crunch
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4th COURSE
Lasagna Bolognese pomodoro, parmesan reggiano, basil
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5th COURSE
Soda Cracker Pie key lime ice cream
For more information and additional questions, contact Shauna Bernard via email at sbernard@flipany.org or phone (954)417-8097