Ryan Peters Dinner Series: First Pop-Up
Chef’s Roll Ambassador Ryan Peters is currently a Sous Chef at the Ocean Reef Club in Key Largo, Florida. A graduate of IUP Academy of Culinary Arts, Ryan is a young professional with an unwavering passion that is expressed through his food. The first in his new series of pop-up dinners was held on Sunday, July 31 2016 in South Florida. Excited to finally get his first event underway he told Chef’s Roll that while the planning began months ago it really kicked into high-gear once he landed his host restaurant, TapaVino in Islamorada, Fl. “The menu I prepared for the 24 lucky guests was a simple one, but packed with flavor and interesting and intricate applications. I wanted to show what I know, and bring a different level of dining to the Florida Keys”. Check out each of the five courses below.
1st Course:
Mojo Roasted Carrots on top of Smoked Yogurt. Placed on top of the roasted carrots are shaved raw carrots tossed in a sour orange and cilantro vinaigrette. The dish is then dusted in parsley powder
2nd Course:
Ceviche of Florida Keys Yellowtail Snapper. The fish is cured in Orange Juice, Olive Oil, and Salt. Placed on top of Plantain Crumbs that have been tossed with toasted Furikake.
3rd Course:
Creamed Florida Corn, Aji Amarillo, Crispy Fried Bread. Baby Heirloom Tomatoes and Popcorn that has been dusted in Cornhusk. PopCorn shoots. I encouraged guests to pull everything from this dish into the creamed corn and enjoy.
4th Course:
Korean Glazed New York Strip. Mango Poached Beet Puree, Pickled Watermelon Rind. Soy Braised Short Rib Croquettes. Charred Scallion Kimchi
5th Course:
Chocolate and Coffee Cremeux. Banana. Cinnamon Ice Cream. Banana Mint. Lemon Verbena
Find out more about Chef Ryan Peters at his CHEF’S ROLL PROFILE.
