the intersection of food and culture

culinary

We are thrilled to share we are working with Chef Vincent Gourmet to bring you unparalleled private chef service with experience and palates from around the world. With great care, seasonal menus have been curated with options that are vibrant and inspired, organic and locally sourced whenever possible. We celebrate our community’s cultural diversity and strive to satisfy the most discerning palette.

The Belgian born chef hails from a family with a rich history in culinary arts. His classical training combined with modern techniques push the boundaries of flavors. His network of professional chefs, all ready to serve Luxe Fête Social clients, are likewise trained and committed to deliver an exquisite meal, one that speaks from the plate.

His farm to table ingredients for your gourmet dinner, will be shipped to your home in a climate controlled box the day before your dinner party.  Just bring it into your home or kitchen. That’s it! No need to unpack the box.  The following day, your chef and butler will take it from there, unpack and create culinary magic for your guests. 

 

Chef Collaboration

Luxe Fête Social is proud to partner with leading chefs from within our community. Each season, we will feature a celebrated chef; a chef who embraces our community, its culture and, well, prepares amazingly delicious food. Together with Luxe Fête Social’s culinary team, this collaboration will bring the best of the season to your table.  Check back soon to see our exciting line up!

 

Menus and Suggested Wine Pairings

Luxe Fête Social is pleased to present our current menus, as well as suggest wines that pair beautifully with each course for additional purchase.
Upon checkout, you will be able to choose your selections from the below menu.
Please note all of our farm to table menus are seasonal and subject to change.

While we are unable to offer any substitutions, please feel free to ask your chef to withhold any ingredients.

Fall Menu

Served starting September 22nd

STARTERS

Floridian Black Mission Figs with Prosciutto di Parma

Served on a bed of baby arugula and topped with cantaloupe,

shaved parmigiana and white balsamic reduction

Deconstructed Iceberg Salad

Accompanied by sun-dried tomatoes, candied bacon

blue cheese dressing and a ciabatta crostini

Organic Kale and Red Apple Salad

Served with toasted almonds, dried cranberries

and a foie gras mousse, dressed with a warm cranberry

dressing and a toasted brioche

Organic Baby Vegetable Salad

Accompanied by heirloom beets, turnip, carrots,

mustard leaves, dressed in a red beet vinaigrette

Suggested Wine Pairings

Eroica Riesling 2015 (Washington State, USA)

Marc Bredif Vouvray 2016 (Loire Valley, France)

MAIN COURSES

West Coast Red Snapper Filet

Accompanied by organic romanesco and a fennel puree,

served with a blood orange reduction

Suggested Wine Pairing:

Napa Cellars Pinot Noir 2014 (Napa, CA)

Grass Fed Prime Sirloin of Beef

Served with a butternut squash puree and

oyster mushrooms in an Oregon blue sauce

Suggested Wine Pairing:

Margaux de Brane 2014 (Bordeaux, France)

Key Largo Red Grouper

Accompanied by leeks, baby carrots and

fingerling potatoes in a saffron beurre blanc

Suggested Wine Pairing: 

Jermann Pinot Grigio 2015 (Friuli-Venezia. Italy) 

Roasted Tricolor Cauliflower

Served with a caponata, affilia cress

and drizzled with Parsley Oil

Suggested Wine Pairing:

Jermann Pinot Grigio 2015 (Friuli-Venezia. Italy)

DESSERT

Caramelized Apple Pie

Drizzled with a decadent cinnamon chocolate

sauce and pomegranate coulis

 

White Chocolate Mousse

Accompanied by a caramelized banana and drizzled

with a raspberry Reduction

 

Roasted Fresh Figs

Served with Florida wildflower honey and fresh mascarpone

Suggested Wine Pairing:

Banfi Rosa Regale (Piedmont, Italy)

Menus subject to change
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness