Chef Mitchell Lienhard, culinary director of Daniel Boulud’s La Tête d’Or in New York, will return home to South Florida to cook at Café Boulud Palm Beach November 6-7.
Lienhard grew up in Palm Beach County and graduated from Royal Palm Beach Community High School. He started working in area restaurants at age 13 and attended the Florida Culinary Institute before going on to work at such acclaimed restaurants as Grace and Alinea in Chicago as well as Saison in San Francisco.
For two days only, he’ll head into the kitchen at Café Boulud Palm Beach with chef Christopher Zabita to present a tasting menu of La Tête d’Or favorites. Highlights include the restaurant’s signature Caesar salad, Dover sole, prime rib prepared with Wagyu crossbred beef from Scharbauer Ranch, and a vanilla berry-cassis sundae. The tasting menu is priced at $195 per person. An à la carte menu will also be available. Reservations are strongly encouraged.
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