Seared fish entrée at Café Boulud Palm Beach with seasonal accompaniments and a vibrant sauce.

Café Boulud Alumni: A Culinary Dinner

WEDNESDAY, AUGUST 26, 2026

Featuring: Christopher Zabita, Executive Chef, Café Boulud Palm Beach • Rosana Quintero, Chef Pâtissière, Café Boulud Palm Beach • Rick Mace, Chef • Zach Bell, Chef • David Sauer, Sommelier

First Course

TERRINE OF GUINEA HEN, FOIE GRAS AND CHANTERELLE

young turnip, mâche, summer truffle, hazelnut

Second Course

FLORIDA GROUPER CHEEK "TAGINE"

preserved lemon-green olive broth, Jimmy Nardello peppers, artichokes, fennel, saffron fregola sarda, chermoula

Third Course

DUO DE BOEUF

NY strip, bone marrow-crusted tardive, sweet potato dauphine, red wine braised short ribs

Pre-Dessert

BRIE CROQUETTE

honey, almond

Dessert

ST. HONORÉ

passion fruit, mango

PETIT FOURS