Saturday March 24th, 2012 there was a Scott Joseph Pop Up Dinner at Gary's Seafood near downtown Orlando.
The chefs were two James Beard Award nominees, Hari Pulapaka of Cress in Deland (@cressrestaurant) and Henry Salgado( Link) of Spanish River Grill in New Smyrna Beach.
The event was held at Gary's Seafood which is one of the largest providers of seafood to restaurants in Central Florida and around the country. In addition to seafood Gary's is also a purveyor of such specialty items as Kobe beef, Kurobuta pork, truffles, infused salts, vinegars, foie gras, game birds, caviar and gourmet cheeses.
Wines were provided by Vibrant Rioja from Spain. http://us.riojawine.com/en/
Here are write ups and other pictures from the event via Scott Joseph himself (Link) & Tasty Chomps(Link)
Here are my pics:
If you enjoyed this post or have any questions please leave a comment, nothing is firmly planned for the next pop up but as soon as it is I will post on my blog and twitter about it. Thanks
The chefs were two James Beard Award nominees, Hari Pulapaka of Cress in Deland (@cressrestaurant) and Henry Salgado( Link) of Spanish River Grill in New Smyrna Beach.
The event was held at Gary's Seafood which is one of the largest providers of seafood to restaurants in Central Florida and around the country. In addition to seafood Gary's is also a purveyor of such specialty items as Kobe beef, Kurobuta pork, truffles, infused salts, vinegars, foie gras, game birds, caviar and gourmet cheeses.
Wines were provided by Vibrant Rioja from Spain. http://us.riojawine.com/en/
Here are write ups and other pictures from the event via Scott Joseph himself (Link) & Tasty Chomps(Link)
Here are my pics:
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| Left:Daring Downs Wagyu Beef hanging tender, jerk spices, apple wood smoked Vo-Lasalle Farms onion cream, kerala green peppercorns &Parmigiano-Reggiano cookie Right: Chef Henry: Local Cedar Creek Clam steamed in Sherry tomato water, green Olive-Marcona almond pesto |
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| Chef Henry: "Hot, Sour, Salty, Sweet" Candied Kurabota pork belly, cider glazed Mote Marine sturgeon with eggs, "Migas Extremadura" |
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| Chef Hari: Florida Gulf Coast Snowy Grouper, Pasture Prime Farms house made Andoullie, sauce Creole, grilled royal trumpets, signature Cress organic Grits |
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| Chef Hari:Stewed Goat with Pappadam, pickled vegetables, carrot, cucumbers, beets, shredded collard greens |
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| Collaborative Savoury Course: Chef Henry:"Surf & Turf" Seared Sea Scallop, kombu salad, sake braised Wagyu beef cheek, caramelized Florida spring onion puree, roasted fingerlings. |
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| Tenderloin of domestic Ostrich, blackberry habanero reduction, parsnip puree, cardamom foam |
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| From Left:Chef Hari, Gary of Gary's Seafood, Rioja Wine Rep Dhane Chesson , Chef Henry, Scott Joseph |
If you enjoyed this post or have any questions please leave a comment, nothing is firmly planned for the next pop up but as soon as it is I will post on my blog and twitter about it. Thanks
Thank you for publishing these photos! We had a blast.
ReplyDelete-Hari and Jennefer