THREE LOCAL CHEFS JOIN HANDS TO HELP THE KEYS
Avocado Grill will host a special Chefs’ Dinner for Hurricane Irma relief
Executive Chef/Owner Julien Gremaud is excited to announce he is teaming up with Chef Clay Carnes of Cholo Soy Cocina and Chef Clay Conley of Buccan to host a special dinner on Tuesday, September 26 at Avocado Grill. These three local chefs each care deeply about addressing the immediate needs of those devastated by Hurricane Irma and will be raising money for the Florida Disaster Fund.
“We’re proud to host this event to help our friends and neighbors in The Keys,” says Chef Gremaud whose leadership role in local causes has expanded significantly over the last few years.
Tickets for the one-night-only “Chefs’ Dinner for the Keys” will be $95 each and $30 of each ticket will be donated to the charity committed to serving the unique needs of residents of The Keys. Guests will be treated to cocktails and passed hors d’oeuvres followed by a five-course feast with cocktail pairings featuring local libations from the Florida Keys.
The Key West cuisine-inspired dinner has limited seating and reservations must be made in advance by calling Jennifer Martinez, JLM Communications at 561.301.4998 or emailing Jennifer@jlmcommunications.net.
Chef Gremaud’s Avocado Grill has been a staple on the West Palm Beach dining scene since opening in October of 2014. Known for its award-winning weekend brunch on Saturdays and Sundays, the restaurant serves a bustling lunch crowd Monday through Friday from 11:30 a.m. – 2:30 p.m. Dinner is a highlight featuring favorites like Seared Scallops with quinoa parm cakes, tomato jam, basil pesto and shaved fennel and Stuffed Zucchini Blossoms with goat cheese, walnuts, mint and tomato jam are served seven nights a week.
Happy Hour, which highlights the restaurant’s sophisticated collection of wine, beer, and signature libations, is available Monday through Friday from 4:30 p.m. to 7:00 p.m. and features two-for-one specialty drinks. Don’t miss the $5 Bar Menu available Monday-Thursday from 4:30 to 10 p.m. featuring seasonal light bites.
For additional information about this event, please contact (561) 301-4998.
(subject to change)
Tile fish & pink shrimp salad – ‘key’ lime, citrus, ají.
Pickled watermelon salad-charred avocado mousse.
Clams in passion fruit & chile broth – tostado de maíz
Key West snapper, jalapeño coconut broth, black rice
Deconstructed key lime pie