Exclusive "VIP Dinner Under The Stars"
Friday, November 20th, 2015
7 PM to 10 PM
Chef George Patti from MEAT Eatery & Taproom and Chef Ardany Rivas from DaVinci's of Boca are very excited to meet all of you at A Culinary Affair!
On Friday night join us for an exclusive VIP Dinner Under The Stars. It’s about atmosphere. It’s about food. It’s about wine. And now, these two South Florida Chefs are bringing their culinary talents to your table. Friday evening will include a Four-Course Dinner prepared to please your palate as you are introduced to perfectly paired wines by the Festival Sommelier.
Limited seating is available to ensure an intimate experience. The VIP Dinner Under The Stars is filling up quickly, so please purchase tickets today! Last year it sold out!
2015 "VIP Dinner Under The Stars" Chefs
TABLE #1 - AMERICAN - SOLD OUT!!!
Chef George Patti wasn’t actually born fusing world cuisines, but he began his love affair with food at an early age. His passion for experimenting with cross-cultural cooking began long before Fusion Cuisine had a name. He officially began his culinary career at just 14 years old where he prepared & smoked homemade brisket, pastrami, and prosciutto right in his father’s deli located in New Rochelle, New York.
Chef George took his childhood passion to new heights as he decided to attend Johnson & Wales Culinary Arts Institute in Rhode Island. Chef George explored and created the unique cuisine styles of Southern, Asian, and Latin food cultures. Chef was most inspired by fusing regional ingredients and tastes of these cultures by offering his own unique interpretation of these celebrated cultures. His path to become a successful chef and business owner lead him to his new life in South Florida and the Florida Keys.
Chef George Patti’s culinary resume is diverse. In 2009 he was the Chef and Co-owner of the popular Upper Florida Keys restaurant, Tasters Grille. Prior culinary experiences include his tenure as Executive Chef and Partner at Sweet Sop Restaurant in Ft. Lauderdale as well as positions as Chef de Cuisine at Louis’ in Charleston, SC under James Beard award-winning Chef Louis Osteen; Sous Chef at Sfuzzi Italian Restaurant, Executive Chef for Odyssey Cruises as well as at Ten Penh all in Washington, DC.
Currently Chef George is the Co-owner/Chef of a brand new modern gastropub concept named MEAT Eatery & Tap-room. MEAT’s unique touch on modern American & Asian inspired classics has been warmly welcomed and recognized throughout South Florida as one of New Times & Palm Beaches Best New Restaurants. He has garnered high praise in both the Sun-Sentinel and the Miami Herald newspapers and been noted in USA Today Travel, 10 Best.com, Travel + Leisure, and Florida Travel and Life, among others. He was featured on the national television show, Finer Living. Recent local awards include Best Chef (twice in the Keys and once at South Florida’s Burgie Awards), and Best Overall Restaurant for Tasters, has amassed nine awards from soup to seafood. His two favorite creations “ The Inside Out Juicy Lucy” & “ Dr. Jelly Finger” were just recognized as the “Best Burger In Florida” as well as the hands down winner at this year's “Boca Burger Battle, A Grilling Affair!”.
TABLE #2 - ITALIAN - SOLD OUT!!!
Ardany Rivas joins the DaVinci’s of Boca team as the newest executive chef, alongside Francesco Carvelli. With more than a decade of experience working with the Carvelli Family, Rivas brings a high level of knowledge and insight to the restaurant as a result of working at several of the family’s fine dining locations. Rivas previously served as sous chef at DaVinci’s Ristorante in Marco Island, Florida. In this position, he worked closely with the executive chef assisting in the development of flavorful new menu items, incorporating fresh ingredients and inventive recipes. Prior to this position, he led the kitchen staff in the Family’s restaurant concept in Wisconsin Dells, overseeing all culinary operations. Growing up in the northwest city of Huehuetenango, Guatemala, Rivas was inspired by the local flavors and cooking traditions of the culture. Paired with his mother’s expertise in the kitchen, this upbringing influenced Rivas to come to the United States in 2004 to begin his successful career.
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