Chefs Sarah Black and Aaron Black, Demonstration Dinner 05/22/2023

Photography and Blog by Liz McKinley

It was the end of the season; the final demonstration dinner was underway led by Chef’s Aaron and Sarah Black. The aroma of sautéed Spigariello Greens supplied by the farm filled the balmy air as guests arrived with bottles of wine in hand, eager for dinner to begin. Chef Aaron cooks the savory while pastry chef Sarah prepares the focaccia bread and sweet treat for the evening. 

Chef Aaron began as an engineer out of college, until at 28 he decided to take a turn, attending the Florida Culinary Institute. He began as a sous chef at Pistache French Bistro in West Palm Beach, then moving around various places in the country such as Ohio and Utah, before venturing back to Florida as a chef at PB Catch in Palm Beach. He is now the Chef de Cuisine at the newly owned and renovated Josco Garden in Tequesta. 

Chef Sarah attended the prestigious Johnson and Wales University. After graduating she worked at various major hotels as a pastry chef. Now that she and Aaron have settled in with their 3 year old toddler, she now consults and does freelance catering. 

The menu had some creative twists; beginning with Aaron’s roasted oysters with Adjika butter, a fragrant, old European spice made with apples, bell pepper and carrot, ending with Dark Chocolate Mousse with a garnish of calamondin, a small bitter orange eaten with the rind that Sarah candied to make tart and sweet.
The informative dinner was an enjoyable dining experience for all.

1st Course
Roasted farm vegetable focaccia, served alongside butter poached artichoke heart spread.

2nd Course
Roasted oysters, danika butter, herbs and white cheddar

3rd Course
White lamb bolognese, spigariello, english peas and garganelli pasta.

Dessert
Dark chocolate mousse, Florida strawberry jam, candied calamondin. Chantilly cream