Sneak Peek at The Butcher’s Club Flavor Menu for September
Michelin-awarded Chef Jeremy Ford treated Kerri and me—and a bunch of our closest foodie friends—to a very memorable pre-Flavor tasting at The Butcher’s Club. You are going to LOVE this year’s menu!
One bonus of working at Flavor is that I get to sample many of the Flavor menus ahead of September. Last week, I headed to one of my favorite spots—The Butcher’s Club—for a feast. And it was nothing short of incredible.
It was an intimate gathering at PGA National, maybe 15 of us, including some of the major local food influencers you may know (click here to read the blog post I wrote about them a few weeks ago). But let me tell you, “intimate” does not translate to quiet with this bunch. We had a total blast (which you can see for yourself in some of these photos)!. Let me break down the night for you….
When I arrived, I was greeted with a welcome cocktail, and we all caught up (and took a bunch of selfies) before being seated for dinner. Then the feast began: Chef Jeremy Ford came out to say hi and brought with him some bonus bites (not part of the Flavor menu) for us to snack on. There were truffle jalapeño fritters and tasty little hash browns topped with caviar—so good.
Then it was on to the Flavor menu. It’s a three-course menu for $65/person, a total steal for such exceptional food and service. Since this was a preview tasting, we got to eat all the options! For the starter, we had the burrata with sun gold tomatoes, pesto, pickled Meyer lemon, herbs, and sourdough from Bread by Johnny. We also had the baby lettuce Caesar with Parmesan dressing, Meyer lemon vinaigrette, herbs, snow peas, and sourdough croutons.
Entrée time: I got lucky here, because the two options on this year’s Flavor menu happen to be my two favorite dishes at The Butcher’s Club: steak and the truffle chicken. The steak is an 8 oz. skirt steak served with chimichurri and fries. And the truffle chicken is probably the tastiest chicken I’ve ever had—it’s served atop a potato puree with Brussels sprouts, turnip, and natural jus. Side note: If you don’t already know, Chef Jeremy owns a farm in Homestead (Ford’s Farm) where he grows much of the produce himself that he uses in his dishes. So fresh!
On to dessert… Basque cheesecake with vanilla and raspberries and the double chocolate brownie with caramel ice cream and a toasted pecan caramel sauce. To. Die. For.
The drinks were flowing all night. I stuck with a glass of Sancerre, but some of us indulged in the ultimate party libation: The Martini Tower. Our server, Anthony, came out with these two bronze and glass towers filled with deliciousness. One was a lychee-based martini, the other a strawberry base. The towers each have four little taps on them you can pour from—the ultimate shareable cocktail. We had some fun with the tower for sure.
We had the best time—thank you to Chef Jeremy, Anthony, Dallas, Michelle, and the rest of the crew at PGA National for hosting us! This is a Flavor menu not to miss, so be sure to book your reservation in September here. Check back August 11 to see all the Flavor participants’ menus posted on our website.
