Villacrusis told Clean Plate Charlie that the secret of the meals was teamwork and honest ingredients. "We had some great ingredients to work with, and
I think we were able to capture that on the plate. We wanted to show a
collaboration on the plates instead of the usual 'one chef makes dish one and the
other makes dish two' multichef dinners."
If you missed out, we've got some photos that captured the evening. Look out for chef Villacrusis to pop up on the Treasure Coast and Boca Raton before his five-month sushi pop-up opens in West Palm Beach.
No word yet from Autry on any upcoming pop-ups, but Clean Plate Charlie will keep you posted when any new dinners are announced.
Chefs Autry and Villacrusis doing an introduction to the pop-up.
Finishing touches on the meal.
Roasted bone marrow with braised beef cheeks and pickled beets.
Poppyseed chiffon cake with Meyer lemon curd and torched meringue.
Poached PBC eggs with pork belly rillette, served with Swank Farms frissee and celery salad.
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Two chefs... one great meal.