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.

Our 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!

 

Winter Menu and Suggested Wine Pairings

Luxe Fête Social is pleased to present our fall menu and suggested wines that pair beautifully with each course. 
Upon checkout, you will be able to choose your selections from the below menu.

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

STARTERS

Floridian Black Mission Figs, Prosciutto di Parma
Shaved Parmigiano, Baby Arugula, Cantaloupe
White Balsamic Reduction 

Deconstructed Iceberg Salad
Sundried Tomatoes, Candied Bacon
Blue Cheese Dressing, Ciabatta Crostini

Organic Kale and Red Apple Salad
Roasted Almond, Dried Cranberries, Foie Gras Mousse
Warm Cranberry Dressing, Toasted Brioche 

Organic Baby Vegetables, Heirloom Beets, Turnip, Carrots,
Mustard Leaves, Red BeetsVinaigrette.

Suggested Wines Pairing
Eroica Riesling 2015 (Washington State, USA) +$21

MAIN COURSE

West Coast Red Snapper Filet
Organic Romanesco, Fennel Puree
Blood Orange Reduction

Suggested Wine Pairing 
Napa Cellars Pinot Noir 2014 (Napa, CA) +$26

Grass Fed Prime Sirloin of Beef
Butternut Squash Puree, Oyster Mushrooms
Oregon Blue Sauce 

Suggested Wine Pairing
Clos Floridene Rg 2014 (Bordeaux, France) +$32 

Key Largo Red Grouper
Leeks, Baby Carrots, Fingerling Potatoes
Saffron Beurre Blanc 

Suggested Wine Pairing 
Jermann Pinot Grigio 2016 (Friuli-Venezia. Italy) +$22

 Roasted Tricolor Cauliflower
Caponata, Affilia Cress, Parsley Oil 

Suggested Wine Pairing
Jermann Pinot Grigio 2016 (Friuli-Venezia. Italy) +$22

  

 DESSERT

Caramelized Apple Pie
Decadent Cinnamon Caramel Anglaise
Pomegranate Coulis

White Chocolate Mousse
Caramelized Banana
Raspberry Reduction

Roasted Fresh Figs
Florida Wildflower Honey, Fresh Mascarpone

Suggested Wine Pairing
Banfi Rosa Regale (Piedmont, Italy) +$21

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