This is “Small Bites,” a South Florida Sun Sentinel feature with tiny tidbits on the food and beverage scene — because we know that sometimes you just don’t have room for a long article. You want a little news brief instead, an amuse bouche of information, if you will. Enjoy!
WHAT: Are you one of those foodies who salivate watching Gordon Ramsay’s “Hell’s Kitchen,” thinking to yourself the whole time: “Why isn’t taste-a-vision a thing yet? It’s the 21st century, gosh darnit!”
Well, we can’t do anything about that (nada when we tried hooking up a 3D printer to Apple Vision Pro). But Paul Niedermann, The Jupiter Grill’s executive chef, can.
Niedermann won Season 9 of the TV cooking competition in 2011. And now — for one night only — he’s going to replicate the star-making meal that moved him to the front burner.
“I’m psyched to be able to recreate the Final Menu that catapulted my career,” Niedermann said. “Diners will get to enjoy each course that I presented to judges during that fateful season and experience exactly what they did.”
Added Dave Magrogan, CEO and founder of The Jupiter Grill: “We are much more than just a destination for fine dining. Exclusive events such as chef Niedermann’s ‘Hell’s Kitchen’ Final Meal illustrate our commitment to connecting with our community. We invite everyone to come visit us!”
WHEN: The event starts at 7 p.m. Thursday, Sept. 19.
WHERE: The Jupiter Grill is located at 149 Soundings Ave., inside Jupiter’s Harbourside Place.
THE MENU: The four-course dinner will have wine pairings as well.
- Olive Oil Poached Shrimp featuring jalapeño, red onion, roasted garlic, lemon and herbs, paired with Maschio dei Cavalieri Prosecco from Valdobbiadene, Italy
- Pan-Roasted Diver Scallops with corn emulsion, pickled bell pepper salad and smoked paprika aioli paired with Grgich Hills Fumé Blanc from Napa Valley, California
- Beef Wellington served with Yukon potato puree, roasted carrots, sauce bordelaise and paired with E. Guigal, Crozes-Hermitage from France
- Banana Polenta Cake topped with dark chocolate ganache, honey roasted peanuts and vanilla bean gelato and paired with Jackson-Triggs Vidal Icewine, “Reserve” from Niagara Peninsula, Canada
COST: Tickets are $125; reservations are required, limited and only accepted by calling 561-768-9582.
INFORMATION: Visit thejupitergrill.com/hellskitchendinner.
