Make plans now to join us Thursday, September 7th at 11:30 a.m. for this lively demonstration-style luncheon that pairs fabulous food with meticulously matched wines. The Celebrity Chef by the Sea Luncheon is part of St. Vincent’s HealthCare Foundation’s 16th annual Delicious Destinations, a three-day gourmet food and wine extravaganza.
During this highly sought-after daytime event, a renowned chef demonstrates recipes, ingredients and techniques from the main cooking stage, while the talented team of Executive Chef Hermann Muller of the Ponte Vedra Inn & Club interprets the Celebrity Chef’s dishes for the assembled patrons. Some of the notable chefs from previous years have included: Chef Norman Van Aken – Norman’s, Orlando, FL; Chef Paul Prudhomme – K Paul’s Kitchen, New Orleans, LA; Chef Tony May – SD26, New York, NY, and Chef Donald Barickman – Magnolia’s, Blossom and Cypress Restaurants, Charleston, SC.
This year’s event features the talented, innovative Chef Lior Lev Sercarz from New York City. Chef Lior is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100.
Traveling and cooking around the world for the last several years, Chef Lior Lev Sercarz worked with some of the world’s best chefs, including most notably spice master Olivier Roellinger. Inspired by his passion for spices and the stories they tell, Lior began his own journey studying spices and their origins, eventually creating his own blends. Each of them is a reflection of a place, a moment, or cultural influence.
To create the blends, Lior uses the best spices from around the world to obtain fresh, aromatic, and powerful flavors. Though delightful in his biscuits, the blends can also be used in many preparations, offering endless possibilities for savory dishes, creative desserts, and unique cocktails.
Reservations for this year’s luncheon are available for $150 per person. Reservations for a table of 10 are $1,500. Please contact Jessica Waugaman or Lauren Corley at St. Vincent’s Foundation for reservations. You can also register online by clicking here.