Paula DaSilva Hosting Female-Led Dinner at James Beard House Tonight
If you're an Opera singer and you make onto the stage of the Metropolitan Opera, you know you're made it to the top of your game.
Sure, there are tons of chefs on T.V. these days, but let's be honest, the vast majority only make onto shows because their really hot or really quirky -- which doesn't mean they're exactly talented on the range.
However, if you make an appearance at the James Beard House, that's kind of a big deal.
See also: Ten Best Chefs in Broward County
In an attempt to create a different experience for James Beard guests -- DaSilva has already appeared at the famed house as a guest chef -- she decided to bring together a group of handpicked female chefs from South Florida and across the country, including 3030 Ocean sous chef Adrienne Grenier, Ali Goss of Parallel Post in Trumbull, Connecticut, Lindsay Autry of Sundy House, Brooke Mallory of Asador in Dallas, Lauren Deshields of Market 17, and 3030 pastry chef Huma Nagi with wines and beverage pairings by Dimitra Tsourianais of Daddy Jones Bar in Somerville, Massachusetts.
"Having a collaborative group of chefs is cool," said DaSilva. "But I wanted to make it more interesting; I thought I could handpick female chefs I know. Ultimately, I want to cook and I want to invite chefs I'm going to have a good time with and I think it's important to highlight talented women."
For $170 per person ($130 for members) James Beard guests will be treated to:
Hors d'oeuvres prepared by DaSilva and Grenier
Beef Tartare with Swank Specialty Produce Radishes and Local Farm Egg
Roasted Paradise Farms Pumpkin with Black Truffles and Sage Cream
Miniature Pork Belly Tacos with Kimchi
Swordfish Escabéche with Pickled Vegetables
White Water Clam Chowder
Slumbrew Flagraiser IPA Shandy
First Course by Goss
Brown Butter Lobster Ravioli with Gilbertie Herb Gardens Parsnip-Apple Puree,
Benton's Bacon and Saffron Bubbles
Westport Rivers Blanc de Blancs, 2001
Second Course by Deshields
Sweet Potato-Hazelnut Gnocchi with Housemade Seely's Ark Rabbit Sausage,
Charred Radicchio and Parmesan Nage
White Negroni with Berkshire Mountain Distillers
Ethereal Gin, Cynar and Lillet Blanc
Third Course by Autry
Florida Cobia with Braised Fregola, Country Ham and Charred Swank Specialty Produce Greens
Ravines Dry Riesling, 2012
Fourth Course by Mallory
Smoked Hudspeth Farms Tenderloin with Roasted Poblano-Dutch Potato Salad, Beef Cheek-Onion Marmalade, Pepper-Tequila Paint and Tassione Farms Vegetables
Ravines Cabernet Franc, 2011
Fifth Course by Nagi
Paradise Farms Passion Fruit-Coconut Streusel Bar with Banana Brûlée
and Guava-Strawberry Chutney
Painkiller with Coconut-Infused Privateer Rum
For those of you who are unable to get up to New York on a whim, DaSilva will also be involved with Taste of Harbor Beach on Thursday, November 21. For the event, DaSilva recruited local chefs, including Chris Miracolo of S3, Mike Saperstein of Rebel House, Robyn Almodovar of Palate Party Food Truck, and others.
Benefitting Children's Miracle Network, the evening includes food and wine tastings, auctions, and more. The cost to attend is $50 per person or $125 for VIP. Call 954-765-3022, or email firstname.lastname@example.org for ticket information.
3030 Ocean is located at 3030 Holiday Drive in Fort Lauderdale. Call 954-525-4000, or visit 3030ocean.com.
Follow Sara Ventiera on Twitter, @saraventiera.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.