Chef In Residence: Summer Dinner SeriesThis summer, Bluepoint Hospitality’s culinary team will welcome into the kitchen a rotating guest chef who will contribute their expert knowledge, techniques, and ingredients for a full week. The training will culminate in two-night only dinner on Friday and Saturday evenings with the esteemed visiting chef cooking alongside executive chef Harley Peetto present a four-course prix-fixe menu with meticulously matched wine pairings. The inaugural dinner of the Chef in ResidenceSummer Serieskicks off on Friday, June 19and Saturday, June 20, 2020, featuring chef Michele Brogioniwhose illustrious career includes leading Michelin-starred restaurants such as Locanda dell’Amorosa in Sienna, Italy. The multi-course menu features exquisite interpretations of luscious Italian dishes featuring the finest ingredients and seasonal selections of seafood. The sumptuous meal commences with Antipasti selections including vibrant Melone, Chilled Cantaloupe Melon Soup with Lime, Crab Salad,and Pickled Cucumber. The Primi Piatti shares savory and aromatic dishes like the MezzeluneaRavioli tenderlyfilled with Branzino with fresh Tomato Concasse, Yuzu, Castelvetrano, Olives, and Mozzarella Brothfollowed by the Secondi Piatti with offerings like the Pan-SearedStriped Bassadorned with braised Morels, fresh Green Peas, Lemonand Sweet Garlic Foam. A surprise sweet ending is creatively imagined by Bluepoint Hospitality pastry chef Glenn May. Each course will be thoughtfully paired with select vintages from the exceptional wine selection, recognized by Wine Spectator in 2019 with the accolade – “Best of Award of Excellence.”
The exclusive repast denotes the start of a series of Chef in Residence Summer Seriesdinners at Bas Rouge, which will feature legendary culinarians from around the world. The second week [with dinners on Friday June 26and Saturday June 27, 2020,] welcomes corporate executive chefAlbert Leeof the Altamarea Group – which includes famed restaurants such as Marea, Al Molo, Osteria Morini, Ai Fiori, and Nicoletta – recognized by the Michelin Guide, James Beard Foundation, and The New York Times. The month of July brings star-studded toques like chef and Sake Sommelier Hirohisa Hayashi of New York City’s much-lauded and Michelin-starred restaurant HIROHISAas well as chef Sylvain Portay, a veteran chef of the Michelin-starred restaurants comprising the Alain Ducasse Entreprise, and the former executive chef of revered dining institutions including Le Cirque and most recently Le Bilboquet in New York City.
The first six-course prix-fixe dinner in the Chef in Residence Summer Series is priced at $125 per person, exclusive of tax and gratuity – wine pairings are at an additional cost. Space is limited. Reservations are required in advance. To make reservations, please call Bas Rouge directly at 410-822-1637.