Press release
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october 17, 2017 - Four Seasons
Four Seasons Resort Orlando Hosts 3rd Annual “Celebrity Chef” Dinner with James Beard Award-Winning Chefs
Experience an exceptional #dinner #event on December 9, featuring four talented guest #chefs from the South
October 16, 2017, #orlando at #waltdisneyworldresort, U.S.A.Four Seasons Resort #orlando at Walt Disney World Resort announce the return of its acclaimed #jamesbeard Award #celebritychef #dinner on Saturday, December 9, 2017 at 6:30 pm.
Executive Chef Fabrizio Schenardi and Executive Pastry Chef Rabii Saber will host the #dinner at Ravello, joined by:
- Paula DaSilva, chef de cuisine at Burlock Coast at The Ritz-Carlton, Fort Lauderdale, and of Hell’s Kitchen fame. DaSilva was a Best #chefs in America semi-finalist in the 2012 #jamesbeard Awards.
- Kathleen Blake, chef/owner from The Rusty Spoon in #orlando. Blake is a 2013 and 2015 #jamesbeard Award Nominee in the Best Chef of the South, a 2013 Best #chefs in America - Southern Region, and was nominated for both Golden Whisk and Community #service Awards by Women #chefs & Restauranteurs.
- Dean Max, chef/owner of DJM Restaurants, a collection of seven restaurants in the US and Caribbean. Max was a semi-finalist for the Best #chefs in America in the 2011, 2010 and 2009 #jamesbeard Awards.
- James Boyce, chef/owner of Cotton Row in Huntsville, Alabama. Boyce has a 2002 #jamesbeard Award nomination for “Best #chefs of the Southwest” and is a two-time Mobil Five Star Award recipient.
The six-course #dinner menu includes:
Course 1, presented by Chef Fabrizio Schenardi
- Appetisers: crudo and oyster station, house-curend lonza and capicolla, Italian and Spanish cheeses, pickled vegetables
- Passed butternut squash tarts with sage, speck, jalapenos and caciocavallo cheese
- Ficattole with spinach, artichokes, lamb meatballs and mint garlic oil
Course 2, presented by Chef #deanmax:
- Charred octopus with ‘nduja, clam and pepper broth
Course 3, presented by Chef #kathleenblake:
- Chestnut cavatelli with roasted beets, bitter greens and turtle creek goat cheese
Course 4, presented by Chef #pauladasilva:
- Roasted open blue cobia, crispy yucca, moqueca-style stew
Course 5, presented by Chef #jamesboyce:
- Cider braised Snake River Farms wagyu beef short ribs, white truffle pollard grits, black trumpet mushrooms and sauce bordelaise
Course 6, presented by Chef #rabiisaber:
- Nougat glace, with chestnut, fruits of the forest, Valrhona Bahibe 46 percent milk chocolate
The phenomenal #dinner experience is available for USD 235 per person, inclusive of tax and gratuity. Wine pairings with each course are also included in the ticket price. Tickets must be purchased in advance through this link.
About the #jamesbeardfoundation (JBF)
Founded in 1986, the #jamesbeardfoundation celebrates, nurtures and honours America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about #food, #jamesbeard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional #chefs and #food enthusiasts, instilling in them the value of wholesome, healthful, and delicious #food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, #food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic #jamesbeard House in New York City’s Greenwich Village as a “performance space” for visiting #chefs. In September of 2012, JBF launched the Diplomatic Culinary Partnership with the US Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American #chefs abroad, promote American #food products, and foster an interest in American culinary culture and history through international programs and initiatives.
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