Palm Beach County’s most celebrated culinary talent will come together in the kitchen during a Michelin Guide Celebration Dinner at The Butcher’s Club at PGA National Resort on September 28.
The one-night experience showcases the Michelin-recognized talents of chefs Jeremy Ford of The Butcher’s Club; Pushkar Marathe of Stage Kitchen & Bar; BJ Wright of Palm Beach Meats; and Michael Hackman of Aioli. Diners will have the rare opportunity to experience four distinct culinary perspectives at one table.
The evening begins with a cocktail reception, followed by an exquisite five-course dinner complemented by curated wine pairings. The evening’s menu includes:
Hors d’oeuvres
- Truffle sourdough grilled cheese from Hackman
- Jerk spice Wagyu fritter with local spiced honey and Red Splendor Farms herbs from Wright
- Kaluga caviar puri with vichyssoise espuma, curry leaf, lemon-chili gel from Marathe
- Chicken liver tartlet with chicken liver butter, guava, fennel pollen, and chives from Ford
Course One
Hackman will present a “Bread and Spread” featuring Aioli sourdough, pistachio pesto, house made ricotta, Aioli culture butter, garlic confit, smoked prosciutto, and pickled onion, paired with 2024 Ruinart Blanc de Blancs.
Course Two
Wright will present Japanese Wagyu carpaccio with green onion agrodolce, finger lime, pickled fresno, and cilantro powder, paired with 2024 Cave des Vins de Sancerre Comte de la Chevalière.
Course Three
Marathe will present butter chicken agnolotti with makhani fonduta, parmesan, fontina, and toasted cashew, paired with Stags’ Leap 2023 Napa Valley Viognier.
Course Four
Ford will present a “Celebration of Westholme Wagyu,” with roasted sunchoke purée, ginger carrot purée, cauliflower purée, and smoked potato pavé, paired with a 2021 Château Brane-Cantenac.
Dessert
Chef Keisha Sanderson will craft the “Golden Hour,” crafted with coconut, passion fruit, macadamia nut, key lime, and pink grapefruit, paired with a 2014 Dolce by Far Niente Late Harvest.
Reservations are now available via OpenTable. The dinner is $275++ per person and includes a four course pre-fixe menu with wine pairings.
