This season’s Palm Beach Food & Wine Festival may have been a no-go, but that doesn’t mean there’s no reason for internationally acclaimed chefs to visit Palm Beach for limited engagements and exclusive dining experiences.
On March 30 and 31, Café Boulud will host Daniel Entre Amis: An Intimate Evening and Luncheon (respectively) with chef Daniel Boulud and three guest chefs from Boulud’s personal rolodex of the world’s top culinary talent: Emma Bengtsson, George Mendes, and Marcus Samuelsson.
The planned menu is described as “a celebration of spring that will tap into the global cuisine inspired by each of the visiting chefs.” Each entrée on the five-course menu will showcase tastes of the chefs’ respective home countries and backgrounds, including French, Black American soul food, Portuguese, and Swedish flavors.
Inspired by her Swedish heritage, chef Bengtsson will serve a dill-cured salmon with green asparagus, radishes, and preserved lemon gel. Chef Samuelsson will prepare a King Krabba with uni-sea moss mayo, fried chicken-lobster broth, and dill for a twist on American soul food. Inspired by the seafood from his childhood in Portugal, chef Mendes will present Florida pink snapper with roasted corn, citrus, and sunflower seed emulsion. Finally, Boulud and Café Boulud’s executive chef Dieter Samijn will create a canard aux cerises: spiced roasted duck with cherries and lambic red cabbage confit.
Diners will also enjoy a selection of five hors d’oeuvres before the entrées are introduced, and each dish will be paired with a specially selected wine or spirit.
Guests can choose between a 6:30 p.m. dinner on March 30 or a luncheon on March 31 at noon. Tickets are $250 per person; proceeds from both events will benefit World Central Kitchen, a humanitarian organization launched by chef José Andrés that works to end hunger and poverty around the world. In accordance with social distancing protocols, guests will be seated by party with no mixed tables.
Tickets are limited and can be purchased by calling Café Boulud at 561-655-6060; more information is available here.