It's time to kiss the chef goodbye, folks. Paula DaSilva, Hell's Kitchen season 5 contestant and longtime Executive Sous Chef at Fort Lauderdale's 3030 Ocean, is packing up her knives and heading to Miami.
DaSilva, who's worked at 3030 Ocean under Chef Dean James Max for over 10 years, will become Executive Chef at the Marriott Eden Roc Renaissance Miami Beach. She'll be working on an as-of-yet unnamed steakhouse slotted to open in October.
But before she takes off for sunnier beaches, DaSilva will be hosting one final hurrah at 3030, the place she's cooked at since she was 19 years old. Paula's Going Away Dinner will bid her farewell on May 24 at 6:30 p.m., and will feature a four-course meal cooked by the talented chef herself (Full details after the jump).
We spoke with Paula about her departure, and here's what she had to say:
New Times: When did you make the decision to leave 3030?
DaSilva: I had been talking to [Eden Roc] for a couple of months about the concept and
idea, but I just made the actual official announcement a few weeks
ago.
Can you give us some details on the new restaurant?
We're in the process of really developing it now. I'm
working with Seth Greenberg [of Boston's Woodward and Mistral and New York's Capitale] who will be consulting, basically assisting the Marriott in directing the vision of the restaurant and the decor. We want to do
a steakhouse, and along with that we want to make some changes to the place. The
room [Gia Italian Kitchen & Wine Bar] is cold right now, so we're going to warm it up a bit. And my main focus will be using
local and sustainable products. We plan on doing a grand opening in October.
What has you most excited about the move to Eden Roc?
It's
something new. I've been at 3030 for 10 years, and it's been exciting every day. But it's also become sort of easy for me. So I thought it was time for a new challenge. There are
some great people down there, they're very supportive, and they want to
support the new concept and new restaurant. And I'm very excited about working
with Seth [Greenberg].
What will you miss most about 3030 Ocean?
I've seriously
made so many good friends at 3030 and Harbor Beach over the last 10
years. I'm going to miss working with Nicole [Restaurant Manager] and Dean every day. Just the
whole staff. And the locals who come back and see me all the time. Basically
just the camaraderie of the team we've built over the last 10 years has been amazing. It's about the
people.
Are you cooking for your going away dinner or will you be taking a seat for once?
I'll
be in the kitchen cooking (laughs). I can't just be sitting out there. It's my dinner and menu. But I'll be [in the dining room] too, doing a little bit of both.
Paula's Farewell Dinner
Monday May 24th, 2010
At 3030 Ocean
Reception starts at 6:30, Dinner at 7pm
Assorted Passed Canapés
Champagne, Piper-Heidsieck, Brut France
Imported Burrata Cheese, Swank Farms Tomatoes, Benton's Smoked Ham, Greens, Aged Balsamic
Rose of Syrah, Montes Cherub, Colchagua Valley, Chile
Roasted Maine Day Boat Scallops, Parsnip Puree, Spring Vegetables,
Morel Mushroom Jus
Chardonnay Blend, "The Other", Lodi, California
Brazilian Churrasca", Kobe Beef Skirt Steak, Crispy Yucca, Farofa, Fried Quail Egg, Olive Salsa
Petite Syrah-Zinfandel, "The Phantom", Bogle, California
Dessert Taster with Artisan cheeses and chutneys
Port, Sandeman, 10 Year Tawny
Price is $100 per person plus 6% tax and 20% gratuity.
Seats are limited and require a credit card to confirm a seat.
Please call Nicole or Victoria at 954-765-3129 to reserve.
