The Challenge: Create a Beautiful Scene Inside of an Oyster Shell to Represent Palm Beach County. Here Are the Magical Creations of Five Talented Local Chefs.

Photography by Libby Volgyes

 

Executive Chef Aaron Fuller, Aaron's Table and Wine Bar, Jupiter

Executive Chef Aaron Fuller

Aaron’s Table and Wine Bar, Jupiter

“I wanted to make something that resembled a pearl in a shell under water, with lotus root, blood orange, seaweed, curaçao, micro greens, and agar agar. I used coconut milk for the pearl to make it look like we found a treasure.”

 

Executive Chef Zach Bell, Addison Reserve Country Club, Delray Beach

Executive Chef Zach Bell

Addison Reserve Country Club, Delray Beach

“This dish was created in my favorite season—spring—the season of rebirth, refinement, and delicacy. To make what I call Shigoku Oyster Printaniere, I used French asparagus, abalone mushroom, smoked wild char roe, dill pollen, meyer lemon, and seabeans.”

 

Chef de Cuisine Aaron B. Black, PB Catch Seafood & Raw Oyster Bar, Palm Beach

Chef de Cuisine Aaron B. Black

PB Catch Seafood & Raw Oyster Bar, Palm Beach

“I tried to re-create a green, foamy wave receding back down the shoreline, revealing an elusive black pearl. I have been really into playing with Thai flavors lately, so I used green curry liquid gel to represent the wave and tapioca black boba for the pearl.”

 

Executive Chef Gustavo Calderon, 3800 Ocean, Singer Island

Executive Chef Gustavo Calderon

3800 Ocean, Singer Island

“I wanted the oysters to speak for themselves and focus on bringing out the quality everyone loves and looks for in these little mollusks: freshness. To add color and texture and create the effect of a pearl coming out of its shell, we used caviar—habanero-orange, wasabi, and passion fruit. Finally, the white chocolate ‘coral’ emphasizes the element of the sea.”

 

Executive Chef Rick Mace, Café Boulud, Palm Beach

Executive Chef Rick Mace

Café Boulud, Palm Beach

“We had a lot of fun with this conceptual dish. To dress our Rappahannock River oyster, we used a colorful seaweed salad of wakame, hijiki, saltwort, and shiso. We used the saltwater that we soaked the seaweed in to make a foam and added caviar to play off of the oyster’s pearls.”

Water World

Celebrate the beauty of our local natural resources at LagoonFest

By Ilana Jacqueline

Lagoon Fest
While the beauty of the local landscape certainly doesn’t go unnoticed, it is sometimes underappreciated. That’s why the Palm Beach County Department of Environmental Resources Management started LagoonFest four years ago. “The [Lake Worth] lagoon is a unique urban estuary,” says Jennifer Baez, project manager of the event. “It’s home to natural resources such as mangroves, sea grass, and endangered reptiles and mammals, and its resources make up an important ecosystem that helps improve water quality, protects from coastal flooding, and provides fisheries habitat and drives tourism.”

The November 4th event is a chance for families to learn more about this resource from the many exhibitors lining the West Palm Beach waterfront—and have a lot of fun in the meantime. From 9 a.m. to 2 p.m., the area will be bustling with activities like live performances, fishing, face painting, science demonstrations and displays, and a story-time exhibit featuring a reading from Professor Clark the Science Shark. And kids won’t want to miss the Busch Wildlife Sanctuary’s live bird release.Lagoon Fest

One of the highlights of the day will no doubt be the LagoonFest Regatta. Cheer on the paddle boarders and kayakers as they race along the Intracoastal Waterway. You can also get in on the action by taking a free, guided kayak eco-tour.

Oh, and be sure to stamp your passport booklet at each event. Once you’ve collected five stamps, head to the central info booth for a prize!

More info at lagoonfest.com; call 561.881.9757 to schedule a kayak eco-tour