An New World Cuisine executive chef Steven Devereaux Greene is excited to welcome “Top Chef: Texas” finalist and chef Lindsay Autry for a celebration of local harvest and an evening of culinary excellence on Friday, Sept. 7.
Utilizing only high quality, farm-fresh ingredients, the talented duo will create an exceptional five-course meal beginning with a reception at 6:30 p.m. followed by dinner at 7 p.m.
A Fayetteville, North Carolina, native, Autry inherited a love of cooking at a very young age when she grew up on her family’s farm. The valedictorian at the Honors College at Johnson & Wales University in Miami, she honed her classic French cooking techniques under the James Beard Award-winning chef Michelle Bernstein, starting as a line cook at Azul at the Mandarin Oriental in Miami.
She later became executive chef at the four-star MB Restaurant at the Omphoy Ocean Resort in Palm Beach, Florida, chef de cuisine at Las Brisas in Playa del Carmen, Mexico, and sous chef at Fiesta Americana Grand Aqua in Cancun, Mexico.
Autry gained national attention when she was one of three finalists on the 2011-12 season of “Top Chef: Texas,” and is currently pursuing opportunities for her own signature restaurant in South Florida, where she continues to avidly support local farmers and artisans in all her endeavors.
Greene and Autry met in 1999 when they worked together at 82 Queen in Charleston, South Carolina. Later, they both joined Table 301 restaurant group in Greenville, South Carolina, where Autry was opening chef at The Lazy Goat and Greene helmed the kitchen of his namesake restaurant Devereaux’s.
Both chefs were named “Rising Stars” by Restaurant Hospitality in 2008. Greene also has a close relationship with Autry’s father, who provides fresh peaches from his North Carolina farm.
This distinguished dinner will showcase the collaboration of Greene’s enthusiasm for Asian fare and local ingredients with Autry’s soulful, nostalgic cuisine prepared with classic techniques.
The five-course menu with wine pairings is $125 per person, not including tax or gratuity, and features:
Celery Salad, Toasted Soy, Radish, Ceviche Vinaigrette
Butternut Squash Soup
Lamb Dumpling, Pomegranate Puree, Curried Crème Fraiche
Crispy Panise, Caper Leaf Remoulade, Charred Chickpeas
Loin & Belly, Okinawan Yam, Romanesco, Cassia Caramel
Heirloom Apple Tart
Wild Huckleberry Jam, Sesame-Walnuts, Maple Ice Cream
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