Sea Salt's Chef Fabrizio Aielli, Bleu Provence's Lysielle
Cariot, and the Sea Salt staff collaborated
on crafting a five course benefit dinner menu
that raised thousands of dollars for The American Red Cross's Hurricane Irma Disaster Relief Fund.
Over one hundred patrons supported the sold out culinary
event, as restaurant personnel gave of
their time and talent to help those
suffering from the effects of Hurricane Irma. Jill Palmer, Executive Director
of Florida's Southern Gulf Chapter of the American Red Cross, was the special
guest.
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| Foie Gras Terrine, with Toasted Brioche |
The first course was Chef Cariot's delectable foie gras terrine, with toasted brioche and richly
caramelized plums, served with a glass of Meyer-Fonne Edelzwicker Alsace 2015.
Some could have made a whole meal out of this dish!
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| Uovo Stuffed Pasta |
Second course was my favorite; Chef Aielli's seductively
simple appearing uovo stuffed pasta with black truffle and ricotta, paired with
Massolino Barolo, Piemonte 2012. Sometimes this ravioli-lke pasta contains a
whole egg yolk! It's an art to making a
fine ravioli (or simple roasted chicken for that matter.) Chef Aielli's
creations never fail to amaze me!
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| Chef Cariot's Loup de Mer Pastilla |
Next, was the creative loup de mer pastilla by Chef Cariot,
with a brick-shaped light cover encasing
flavorful mixed vegetables and sea bass, and accented by a red pepper coulis.
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| Chef Aielli's Wagyu Beef Loin |
Chef Aielli's 9-hour Masami Wagyu beef strip loin hit the
mark, cooked at 128 degrees with bordelaise sauce, bone marrow panzanella (Tuscan-style
bread) salad, and saba (reduced grape must). What a treat!
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| Chef Cariot's Tarte Tatin ,with Chef Aielli's Italian Saffron Gelato |
The dessert of desserts was Chef Cariot's classic French apple tart
(tarte Tatin), paired with a scoop of Sea Salt's Italian saffron Gelato. This saved me a trip
to France for this delicacy...or or may have inspired others to make
reservations for a dinner-at both restaurants. BTW, Have you ever seen Paris,while
covered in snow? Venice in a morning
fog? These are experiences to savor, just like the food from Sea Salt and from
Bleu Provence.
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| Sea Salt's Chef Fabrizio Aielli ,Ingrid Aielli, and Corporate Chef Jason Goddard |
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| Co-Owner of Bleu Provence Jacques Cariot; Co-Owners of Seas Salt -Ingrid Aielli and Chef Fabrizio Aielli |
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| Executive Chef, Co-Owner of Bleu Provence- Lysielle Cariot |
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