Available for Purchase
Bryce Dangerfield is the owner and executive chef of Curds and Corks, a culinary venture
dedicated to creating unforgettable dining experiences.
At the Chef's Table dinner, guests can expect an interactive, immersive experience-one that
extends beyond the plate to celebrate atmosphere, connection, and culinary storytelling. And for
those in the know, Bryce never hosts a dinner without his signature porron, ensuring a night of
delicious food, wine, and unforgettable memories.
Menu
Umami on Toast:
Paired with Barrel X Riesling 2023
A rich, savory bite of black garlic and creamy ricotta, topped with delicate microgreens for a crisp, earthy finish
The Garden & The Sea:
Paired with Abraxas Chardonnay 2024
Bright yuzu-kissed watermelon meets herb-crusted tuna, with hints of pickled carrot and a touch of mango sweetness
Golden Tide:
Paired with Libello 50% Sangiovese / 50% Ciliegiolo 2022
Sweet corn and coconut embrace seared scallops in a velvety puree, warmed by a whisper of yuzu brown butter.
Velvet & Smoke:
Paired with Abraxas Moon 40% Cab Sauv, 40% Syrah, 15% Cab Franc, 5% Zweigelt 2023
Succulent Pata Negra secreto glazed in raspberry jam, nestled against a silky celeriac-apple puree, with crisp potato
Crackling Ember:
Paired with Poliphonia 2022 Pheasants Tears Georgian Orange Wine
A delicate brulee with passionfruit and pink peppercorn, where caramelized sugar meets citrus-kissed indulgence.
Wines will be provided by Dalton Hirsch, an alumni of space of mind, and West Palm Wine Co.
Tonight's menu is made possible by the generosity of local farmers and artisans, whose dedication to quality and sustainability brings each dish to life. A special thank you to those who made this experience possible.
Swank Farms
Red Splendor Farm
Little Lush Acres
Holmans Harvest
Pops Fish Market
Palm Beach Acres
Palm Beach Meats
Gratitude Gardens
