The 4-Course Signature Pairing Dinner Menus

An evening of French Mexican Cuisine

Monday September 24th, 2018

Margarita

Ocean Riviera Paradise

First Course

Lightly Cured Scallops

charred kirby cucumber, aguachile, pineapple and jalapeno sorbet

Chef Julian Alonzo, Northeast Regional Chef, Google, NYC


Second Course

Pozole with Langostinos

lettuce, radish, lime, garlic, paprika roasted cipolini onions

Chef Jose Bossuet, Café Contento, Mexico City, MX


Main Course

Aged Duck Breast

smoked cashew butter, mole, potato churros

Chef Julian Alonzo, Northeast Regional Chef, Google, NYC


Dessert

Chimbo del Soconusco

fennel, saffron, coconut ice cream, macadamia nuts

Chef Jose Bossuet, Café Contento, Mexico City, MX

an evening of Sea & Sun Cuisine

Tuesday September 25th, 2018

Pez Vela Beach Bar & Grill

Ocean Riviera Paradise

First Course

Avocado Tostada

quinoa, arugula, cotija cheese, pico de gallo Marmalade

Chef Cynthia Hutson, Ortanique on the Mile
Coral Gables, FL


Second Course

Seared Pork Mole

griddled tortilla and “street corn slaw”

Chef Greg Sharpe, Gaylord National Resort in
National Harbor, MD


Main Course

Banana Leaf Steamed Snapper

charred okra, calabaza, fresh coconut cream, green banana mash

Chef Cynthia Hutson, Ortanique on the Mile
Coral Gables, FL


Dessert

Mexican Soft Chocolate

fennel, saffron, coconut ice cream, ancho soil, tropical fruit

Chef Greg Sharpe, Gaylord National Resort in
National Harbor, MD

an evening of Modern Mexican Cuisine

Wednesday September 26th, 2018

Margarita

Ocean Riviera Paradise

First Course

Shrimp Sopes

coconut sauce, avocado, escabeche style onions

Chef Sue Torres, Mezon Tapas Bar, Danbury, CT


Second Course

Green Soup with Mushrooms

chile cuaresmeño, tomatillo

Chef Lula Martin del Campo, Cascabel, Mexico City, MX


Main Course

Bass with Corn

chile cascabel sauce

Chef Lula Martin del Campo, Cascabel, Mexico City, MX


Dessert

Guayaba & Cheese Empanadas

mango & chile coulis, mezcal cream

Chef Sue Torres, Mezon Tapas Bar, Danbury, CT

an evening of Modern Latin Cuisine

Thursday September 27th, 2018

Route 66

Ocean Riviera Paradise

First Course

Ceviche Tropical Mixto

grouper, octopus, shrimp, conch, red onion, coconut “leche de tigre”, toasted coconut

Chef Sean Bernal, Ocean Reef Club, Key Largo, FL


Second Course

Pulpo a la Plancha

grilled sous vide octopus, crispy potatoes, chimichurri, cherry tomatoes, roasted cipolini onions

Chef Sean Bernal, Ocean Reef Club, Key Largo, FL


Main Course

Ancho BBQ Duck Magret

ancho chile, honey, tomateos, spices, cilantro jocoque, roasted baby corn, radishes

Chef Jorge Valencia, La Sazon de Tlalpan, Mexico City, MX


Dessert

Roasted Mango Pavlova

goat cheese, spiced meringue, chili powder

Chef Jorge Valencia, La Sazon de Tlalpan, Mexico City, MX

an evening of Modern American Cuisine

Friday September 28th, 2018

Steakhouse

Ocean Riviera Paradise

First Course

White Miso Cured Salmon

black sesame sponge, black garlic, mango-passion sauce

Chef Angel Betancourt The Ocean Club: A Four Seasons Resort Paradise Island, Bahamas


Second Course

Casino Studded Shrimp

cauliflower bacalao mousse crayfish cream

Chef Stefano LaCava, Miami Scene Food Group, Miami, FL


Main Course

Braised Short Ribs

beet scented duchess sweet potato
zucchini blossom baby corn
chapulin salted poblano butter
yucatan mole

Chef Stefano LaCava, Miami Scene Food Group, Miami, FL


Dessert

Spicy Citrus Pavlova

 pavlova de citricos, polvo de coco-amaranto, espuma de maracuya, salsa de pina a la plancha gel de mango-chile de arbol

Chef Angel Betancourt The Ocean Club: A Four Seasons Resort Paradise Island, Bahamas

an evening of Modern Italian Cuisine

Saturday September 29th, 2018

La Locanda

Ocean Riviera Paradise

First Course

Lemon Marinated Razor Clams

pistaccio, fennel

Chef Jason Stanhope, Fig, Charleston, SC


Second Course

Squash Blossom Minestrone

borlotti beans, turbetti pasta,
pine nuts, parmesano reggiano

Chef Debbie Gold, Tied House, Chicago, IL


Main Course

Lamb Canneloni

agrodolce sauce

Chef Jason Stanhope, Fig, Charleston, SC


Dessert

Butterscotch Budino

salted caramel, struesel

Chef Debbie Gold, Tied House, Chicago, IL