March Earth to Table Dinner with Chef Jason Coperine

Saturday, March 17th, 6:30pm

Beginnings

Rabbit & Morel Rillette
Pickled Vidalia Onions, Mustard Greens

Painted Oak Lettuce & Pea Tendrils
Shaved Strawberries, Balsamic Walnut Emulsion

Braised Baby Octopus Salad
Warm Peanut Potatoes, Micro Mint

Main Course

Domestic Spring Lamb Rack
Crosne & Fava Bean Ragout, Watermelon Radish

Whole Fire Roasted Suckling Pig
Fresh Herbs and Lavender

Florida Black Grouper Medallions
Rosemary Polenta Cake, Wilted Escarole

Earth to Table Dishes

Braised Artisanal Beans
Double Smoked Bacon

Roasted Fingerling Potatoes
Black Garlic, Petite Leeks

Honey Glazed Baby Carrots
Petit Tarragon, Ginger

Romanesco & Balsamic
Shaved Red Onions

Ending

Spring Berry Consomme
Key Lime Mousse

 

$75 per person plus tax and gratuity*
Reservations are required. Please call 419.499.7500 for more information or to reserve your table!**

 

 

About Chef Jason Coperine:

Chef De Cuisine

Via Luna Oceanfront Italian Grill

at The Ritz-Carlton, Fort Lauderdale

 

Throughout his early years, great food & family were an important part of everyday life in Chef Jason's home. With a Grandmother rooted in Italian tradition and a father as a professional chef it was easy to become passionate about the importance of great cuisine.

Chef Jason enrolled in Johnson & Wales University in Miami, Florida where he finished in the top five percent of his class in 2004. While studying, he began his professional culinary career in the signature restaurant of one of Miami's most historic hotels, The Biltmore Hotel. There, he participated in the preparation of monthly visits from Michelin-rated French chefs and over eight years worked through each station developing his skills and style.

In 2007 he joined the St. Regis Fort Lauderdale as Sous Chef at the ocean-inspired signature restaurant, Cero. Here he developed a love of the local seafood in the region and creative preparations. During the transformation to The Ritz-Carlton, Fort Lauderdale in 2008, he played a key role in orchestrating the turnover and menu design at the newly concepted Via Luna Italian Grill. Over the last three years as Chef de Cuisine, Chef Jason draws inspiration from some of his Grandmother's signature recipes and his passion for fresh and high quality ingredients.

 

 

 

*Due to security reasons, credit card numbers cannot be kept on file. Please be sure to bring a form of payment to the event to cover the cost of drinks.
**Payment due at time of reservation. No cancellations after Monday prior to the event.