Bryce Dangerfield is the owner and executive chef of Curds and Corks, a culinary venture dedicated to creating unforgettable dining experiences.
At the Chef's Table dinner, guests can expect an interactive, immersive experience-one that extends beyond the plate to celebrate atmosphere, connection, and culinary storytelling. And for those in the know, Bryce never hosts a dinner without his signature porron, ensuring a night of delicious food, wine, and unforgettable memories.
Menu
Umami on Toast
A rich, savory bite of black garlic and creamy ricotta, topped with delicate microgreens for a crisp, earthy finish
The Garden & The Sea
Bright yuzu-kissed watermelon meets herb-crusted tuna, with hints of pickled carrot and a touch of mango sweetness
Golden Tide
Sweet corn and coconut embrace seared scallops in a velvety puree, warmed by a whisper of yuzu brown butter.
Velvet & Smoke
Succulent Pata Negra secreto glazed in raspberry jam, nestled against a silky celeriac-apple puree, with crisp potato
Crackling Ember
A delicate brulee with passionfruit and pink peppercorn, where caramelized sugar meets citrus-kissed indulgence.
Chef Bryce will pair one wine per each course. Pairings TBA
Wines will be provided by Dalton Hirsch, another alumni of space of mind, and West Palm Wine Co.
Tonight's menu is made possible by the generosity of local farmers and artisans, whose dedication to quality and sustainability brings each dish to life. A special thank you to those who made this experience possible.
Swank Farms
Red Splendor Farm
Little Lush Acres
Holmans Harvest
Pops Fish Market
Palm Beach Acres
Agri-Gators
Palm Beach Meats
Kai Kai Farms
