Wednesday, November 20, 2013

Bistro 1001's Farm-To-Table Seafood Party, West Palm Beach, Fla.

West Palm Beach, Fla.--Bistro Ten Zero One had a farm-to-table seafood party dinner this month. Located in the West Palm Beach Marriott, this Bistro's brand is farm-to-table dishes that change weekly and bi-weekly.
From left to right: Carlo Lopez, Steve Torbron, Dean James Max, Chris DeGweck,
Jeremy Ford at Bistro 1001, WPB, Fla.
Executive Chef Chris DeGweck was joined by his friends Chef James Dean Max, Chef Jeremy Ford and Chef Jennny Rissone, in a culinary delight that wowed 50 plus foodies.

Southern Wine And Spirits kept the party going between courses with generous pours of wine.
Chef DeGweck's Ceviche Trio, Bistro 1001, WPB, Fla.
Chef DeGweck's Peruvian culinary skills came out in the first course with his ceviche trio dish. It was made with locally caught fish served on three sauces: white salsa el tigre, yellow ahi, and red rococo. It came with wilted mustard greens and roasted Peruvian corn kernels.

A Sonoma Coast sauvignon blanc brought out the heat of the rococo sauce.

Chef Max's pumpkin soup with Maine scallop, Bistro 1001,
WPB, Fla.
Next was Chef Max's soup course made with roasted red Kuri pumpkin, pureed, and accented with a swirl of olive oil. A plump Maine scallop sat on a stack of seasoned peppers in the middle of the soup and was crowned with dark green fennel strands.

The accompanying Cosantino "the franc," wine brought out the sweetness of the soup.
Chef DeGweck's Florida lobster with ravioli dish,
Bistro 1001, WPB, Fla.
Chef DeGweck prepared another dish made with juicy Florida lobster, mushroom and buratta ravioli and wilted local arugula.

The Sonoma Coast Vineyards chardonnay paired perfectly with the lobster dish.

Chef Ford's snapper and veal cheek dish, Bistro 1001, WPB, Fla.
Chef Ford's main course dish of pan roasted snapper with veal check crepinette, walnut and mustard green puree was almost too beautiful to eat.

The Sonoma Coast Vineyards pinot noir went well with the veal cheek but overpowered the snapper.

Chef Rissone's goat cheese tart with berries, Bistro 1001, WPB, Fla.
Chef Rissone's dessert was a departure from seafood with a creamy chèvre goat cheese tart served with fresh berries, fresh cream, graham cracker crumbles and a drizzle of pomegranate sauce.

The Cosentina "novelist," wine brought out the flavor of the goat cheese tart.

The advertised price of this event was $60 not including tax and tip. These added another $14.40 to the price. But it was worth it to experience the creative geniuses of these four chefs.

To find out more about upcoming dinner parties at Bistro Ten Zero One with Chef DeGweck go to or call 561-833-1234

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