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EXECUTIVE CHEF STEVE ZOBEL: BRINGING THE COTE D’AZUR
TO THE ATLANTIC RESORT & SPA
Positioned at the helm of The Atlantic Resort & Spa’s new signature restaurant, East End Brasserie, is Executive Chef Steve Zobel. A born and raised New Yorker, Zobel joined The Atlantic Resort & Spa with nearly 20 years of culinary experience, most recently serving as executive chef at Manhattan’s famed bistro Triomphe. Under his direction, Triomphe garnered an incredible amount of accolades from top culinary critics and publications describing the eatery as one of Midtown’s top dining destinations.
Earlier in his career, Zobel studied a variety of cuisines and techniques during service at fine restaurants in New Orleans, Boston and Martha’s Vineyard – where he spent six summers at the legendary Black Dog Tavern. Upon his return to New York City, Zobel trained under renowned chef Andy D’Amico at The Sign of the Dove prior to working for the Santos family as executive chef at Contrapunto. Zobel has also worked closely with Meals on Wheels, donating his skills to numerous events.
After confirming plans to launch a new signature restaurant, The Atlantic Resort & Spa tapped Zobel to oversee the development of the new concept and redesign of the space. Upon his relocation to Fort Lauderdale, Zobel brought his vision of an oceanfront French brasserie to reality. Teaming up with the top-notch designers of Cuba-Fernandez Design and the resort’s ownership team, Zobel led the seamless integration of new inspiring décor with a menu of culinary creations that evokes the senses.
Highlights of the new menu at East End Brasserie include:
- Pan Roasted Sea Scallops with porcini mushroom butter and shaved fois gras
- Coriander Crusted Rack of Lamb with foie gras stuffed prunes, port wine reduction and spinach
- Pan Roasted Chicken Breast and Thigh with artichokes, jalapeño, bacon, garlic and tomato cream
- Mustard Crusted Lane Snapper with braised white beans and sautéed spinach
- Classic Steak Frites served with lemon caper butter or béarnaise sauce
Throughout 2012, guests will have a chance to attend a series of Chef’s Table dinners hosted by Zobel at East End Brasserie. The limited-seating events will be held monthly and will feature a variety of themes such as “market to table.”
CONTACT: Gina Stouffer/Heidi Barfels
LOU HAMMOND & ASSOCIATES 561-655-3836