Interactive Dining at the Biltmore
The Rusty Pelican's Michael Gilligan hosts a culinary how-to luncheon on June 16.
June 05, 2012
Chef Michael Gilligan
The Rusty Pelican's executive chef Michael Gilligan will take up residence at the Biltmore Hotel on June 16 as guest chef for the hotel’s Interactive Luncheon. The afternoon event (NOON–2 PM) allows guests to prepare prime meals under the instruction of the well-known local chef.
Greeted with aprons and a glass of Champagne Mumm, participants will receive step-by-step guidance on making perfect salmon sashimi, complete with sesame oil, scorched jicama, and Asian pear and avocado salad. Also on the menu is a soy-honeyed duck breast wth three bean salad and teardrop tomatoes followed by a sweet surprise prepared by the Biltmore pastry team.
The Biltmore’s members-only Cellar Club produces the hands-on event to give fine dining fans a behind-the-lines look at local top chef techniques. Tickets are $52 for Cellar Club members and $65 for non-members. Reservations are required. 200 Anastasia Ave., Coral Gables, 305-913-3203
photograph by michael pisarri