Over the last few action-packed weeks, Chef and Executive Partner Chef Timon Balloo and his team took to the road.
Traveling from coast to coast, they shared our “kick back, eat well, stay awhile” spirit at several major culinary events, setting the stage for the 2017 summer opening of SUGARCANE raw bar brill Brooklyn.
Pebble Beach Food & Wine
Pebble Beach, CA
At this premiere West Coast culinary event, Executive Chef and Partner Timon served up a sampling of the open fire grill menu to festival VIPs during The Venetian’s Happy Hour at The Inn At Spanish Bay. Guests enjoyed Galbi Flap Steak and Spanish Octopus with aji panca as they took in Pebble Beach’s dramatic ocean-front views.
Taste of the Nation New York
New York, NY
SUGARCANE raw bar grill made its official New York debut at Taste of the Nation New York, continuing Chef Timon’s longtime support of No Kid Hungry. After tasting Chef Timon’s own take on tuna tartare, guests were excited to know they’d be enjoying it again soon at SUGARCANE raw bar grill Brooklyn!
Vegas Uncork’d by Bon Appetit
Las Vegas, NV
SUGARCANE raw bar grill Las Vegas hosted a three-kitchen tasting for Bon Appetit’s Vegas Uncork’d, the city’s premier culinary event of the year. Chef Timon treated guests to globally inspired dishes from each of our three kitchen concepts – open fire grill, raw bar, and traditional kitchen. We also participated at the main event: The Grand Tasting at Caesar’s Palace, where 2,000 guests enjoyed bites from our open fire grill as well as our Frosé cocktail – made with Ketel One vodka, rosé, peach schnapps, prickly pear purée – a SUGARCANE raw bar grill Vegas crowd-pleaser!
Dinner at The James Beard House
New York, NY
The culmination of our epicurean whirlwind came to an end (for now!) at the center of the culinary world: The James Beard House, one of the most respected culinary institutions in the world. The evening, themed “Global Flavors, Shared Plates,” started off in the garden with guests sipping our Monteflor Mule, a rum-based take on the classic Moscow Mule, accompanied by our signature Goat Cheese Croquettes and Bacon Wrapped Dates. After cocktails al fresco, guests of the exclusive, sold-out event enjoyed a five-course dinner that showcased the sharing spirit of SUGARCANE raw bar grill in this historic venue.