Meet The Chefs South Of Fifth at James Beard Scholarship Fund Dinner (Photos)
|The Chefs of SoFi cook in unity for The James Beard Scholarship Fund at Red The Steakhouse|
The theme of the dinner was Meet The Chefs South of Fifth, a tribute to the fact that SoFi has become a central hub for fine dining.
Though each chef could technically call each other rivals, vying for the same audience of carnivorous eaters in one small area south of Fifth Street, the scene was one of camaraderie as executive chef Peter Vauthy shared his kitchen with chef Roy Mitchell (Buckhead Beef), chef Andre Bienvenu (Joe's Stone Crab), chef Daniel Ganem (Kane Steakhouse), chef Dana Brizee (Smith and Wollensky), chef Douglas Rodriguez, pastry chef Christian Cobos (De Rodriguez Cuba), and chef Scott Popovic (Certified Angus Beef).
After dinner, guests were invited to mingle with the chefs on the restaurant's rooftop over a glass of Casa Dragones tequila.
Chef Andre Bienvenu's Atlantic Cod with sweet butter corn broth, pickled sprout salad and stone crab pepper lavosh cracker was paired with Ferrari Carano Chardonnay.
Chef Peter Vauthy's apple salad with crisp lady apples, Andante Ballad goat cheese, spiced pecans, Bibb lettuce, and apple cider reduction was paired with a Mer Soliel Chardonnay.
Chef Daniel Ganem's jumbo lump crabcake with roasted shishito peppers and spicy remoulade was paired with a Girard Winery Sauvignon Blanc.
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