At a recent GLAAD fundraiser event my partner, Steve, put in the highest bid on at least one of many wonderful things that were up for bid at the silent auction. What we won was a gourmet dinner for four to be prepared in our very on kitchen. To our surprise the Chef was Ron Kerr from one of our favorite bar/restaurants- Georgie’s Alibi Wilton Manors. Now I’m very familiar with the Alibi’s Champ Burger and their wonderful house-made potato chips, but what I wasn’t aware of was that the man in the kitchen is one of the most talented chefs in South Florida.
At a recent GLAAD fundraiser event my partner, Steve, put in the highest bid on at least one of many wonderful things that were up for bid at the silent auction. What we won was a gourmet dinner for four to be prepared in our very on kitchen. To our surprise the Chef was Ron Kerr from one of our favorite bar/restaurants- Georgie’s Alibi Wilton Manors. Now I’m very familiar with the Alibi’s Champ Burger and their wonderful house-made potato chips, but what I wasn’t aware of was that the man in the kitchen is one of the most talented chefs in South Florida.
When our very own private chef arrived we were greeted with some good news. The three course meal we won had been expanded to five courses plus a sweet and decadent finale!
First Course – Heirloom Tomato Salad with Humboldt Fog & White Truffle. You might ask what Humboldt Fog is, well you won’t find it walking the streets of London, it is an American cheese from foggy Humboldt County in Northern California. It has a creamy exterior and more crumbly center with veins of vegetable ash throughout. It’s truly a heavenly mix of textures and flavors. That with the heirloom tomatoes drizzled with truffle oil was a great way to start off our meal.
Second Course – Seared Scallops With Main Lobster & Sweet Corn Puree. This was a great second course with succulent lobster and perfectly seared scallop helped by the natural sugars to sear it. The light delicate flavors of the seafood were accompanied by a luscious puree of sweet corn.
Third Course – Seared Salmon & Pork Belly With a Hint of Maple. Anything with bacon flavors and maple does it for me. The salmon could have been the third wheel but it wasn’t – it blended in and enhanced the dish in the exact way the chef intended. Excellent!
Fourth Course – Veal Tortellini in an herb broth with Pecorino Romano, A very light dish with flavorful veal perfectly seasoned and floating in a sage, chive and thyme herb broth with shavings of Pecorino Romano, an ancient cheese enjoyed by the Romans and still very popular today.
Fifth Course – Braised Short Ribs with Fresh Chanterelles. This was a great last course of the savory dishes. Everyone loves ribs! And the fresh chanterelles in the sauce finished off with butter took the entire dish up a notch. Bravo!
Finale – Coconut Panna Cotta Mango Sorbet & Sweet Curry Caramel all the flavors and textures were a wonderful mix, and with a little heat from the curry, made the last of several truly different and creative dishes memorable. Thank you, Chef!
You can experience Chef Ron Kerr’s talents at the Alibi Wilton Manors:
Alibi Catering
2266 Wilton Drive
Wilton Manors, FL
Phone: 954-565-2526
