Chef's Table Dinner: Glenn Rogers & Tommy Pozzuto

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First Course: Coastal Crudo
Delicately sliced ahi tuna, presented with avocado, mango, pickled red onions, and blood orange segments. The dish is finished with an avocado yuzu sauce and served with crisp plantain chips.

Second Course: Summer's Caprese
A modern take on a classic salad featuring grilled peaches, creamy burrata, and crispy prosciutto on a bed of fresh arugula. It's dressed with a Florida citrus vinaigrette layered atop a vibrant pistachio pesto.

Third Course: Gnocchi al Bosco
Hand-crafted potato gnocchi in a rich truffle cream sauce with a medley of mushrooms. Topped with blackened chicken and a rustic herb gremolata.

Fourth Course: The Butcher's Cut
A seared petite filet, served alongside garlic mashed potatoes, roasted tri-color carrots, anda zesty chimichurri.

Fifth Course: The Breakfast Club
Strawberry cookie dough ice cream is sandwiched between two soft strawberry white chocolate chip cookies and rolled in a fruity pebble crumble.

Kindly remember that Space of Mind students are your servers for the evening. Gratuity isn't included, but warmly welcomed.

ABOUT THE CHEFS

Chef Glenn Rogers  
Originally from south shore Massachusetts, Chef Glenn has been cooking professionally for over 20 years. In those 20 years, the last 13 he has lived and become an acclaimed chef in palm beach county where he has been mentioned in multiple publications such as Palm Beach Illustrated, Stuart and Jupiter Magazine, and the Palm Beach Post.

Chef Tommy Pozzuto

Originally from Long Island, New York, Chef Tommy Pozzuto started his culinary journey in a classic Italian restaurant . His passion for the hospitality industry runs deep in his blood  as his family owned bars & restaurants growing up. Chef moved to Florida 10 years ago to continue his culinary career. He specializes in classic American Fare, Italian comfort, Mexican street food & New Orleans Cuisine.