"P" is for Pink Passion & Pumpkin Spice Martini and you can find them both at Pavilion Grille

Hello Foodie Friends,

I was invited to participate on a Foodie Panel at Pavilion Grille in Boca Raton earlier this week to check out some new menu items, both food, cocktails and wine. While everything was good, there were a number of outstanding ones.

Pavilion Grille is one of South Florida's favorite restaurants and destination Venues for Dining, Dancing, Nightlife and Special Celebrations. They were rated for  "Best Food" on a Wedding Episode of the hit TCL show "Four Weddings" and has received many Five Star Reviews on Wedding and Special Occasion websites.

In honor of Breast Cancer awareness month, coming up in October, Pavilion Grille will feature this beautiful cocktail called Pink Passion. When you purchase this cocktail any time throughout the month of October, Pavilion Grille will donate a portion of the proceeds to the Breast Cancer Research Foundation!

October:

PINK PASSION

- Citrus vodka, Kinky Liqueur, pineapple juice, grenadine, garnish with strawberry

November:

PUMPKIN SPICE MARTINI

Autumn celebration!

- Vanilla vodka, Pumpkin Cream Liqueur, Kahlua, Butterscotch Schnapps,

crushed graham cracker rim topped with a cinnamon sprinkle

I can go on and on about how good this Pumpkin Spice Martini, but you're just going to have to wait until November when this special cocktail will be featured at Pavilion Grille and try it for yourself!

Dishes we sampled paired with Shaw Ross Imports wines:

Reds:

Char Roasted Ny Sirloin Au Poivre Spoons

Southern Crab Bisque Shooter

This Crab Bisque was REALLY good and the puff pastry was cleverly positioned to look like shrimp tails.

Lamb Shank

The lamb shank was tender and fell right off the bone and was very flavorful. It was infused with a jus reduction.

Grilled NY Sirloin

The NY Sirloin was seasoned and cooked perfectly. Topped with a Bourbon teriyaki drizzle.

Whites:

Seared Ahi Tuna and Sonoma Salad 

Blue Crab Cakes and Cedar Plank Salmon

The Blue Crab Cakes were very tasty and didn't contain a lot of filler, which is always a plus in my book! They came topped with a mangi & chili compote.

The Cedar Plank Salmon was very good and came basted in a citrus and honey glaze served with a side of brussels and quinoa.

Salmon Tartar on Wonton

Now these Salmon Tartar Wontons have only been available for their Private Parties and Catering menu, but they are getting such rave reviews, they are considering adding them as a permanent fixture on their regular menu. I don't blame them!

And for dessert...White & Dark Chocolate Mousse Cake

About the Chef:

Chef Mark Ostermeyer has been the Executive Chef at the Pavilion Grille in Boca Raton since 2007. His background spans the gamut from working in four star hotels, to catering and fine dining establishments. In the past seven years, the Pavilion Grille, under Chef Mark's direction, has grown to become one of the area’s premier dining and dancing venues and has become one of South Florida’s top catering venues.

With a career that spans several decades, Chef Mark’s culinary journey has taken him to St. Louis, Denver, Nashville, Philadelphia, Sannibel Island, Columbus,Ohio, and Cedar Rapids, Iowa where he became a local celebrity chef, with a weekly cooking segment on the CBS affiliate.He has cooked for three Presidents, the King and Queen of Norway, and numerous celebrities. As the Executive Chef at the TransWorld Dome in St. Louis, home of the St. Louis Rams, he planned and executed an elaborate presidential dinner for President Clinton.

Growing up, Chef Mark always had a passion for cooking. He enjoyed watching and learning to cook from his mother, who was an expert in the kitchen. When it came time to think about college, Chef Mark took a job as a cook at the local country club to help pay for expenses  and found he really enjoyed cooking. Once he realized he could make a living doing what he loved, he enrolled at the Culinary Institute of America in Hyde Park New York, widely considered to be the “Harvard” of cooking schools.

Chef Mark's culinary philosophy is based on the growing trend toward healthier lifestyles. He prefers to buy locally whenever possible, and relies on fresh, natural ingredients. Everything in his kitchen is made from scratch. What he likes the most about South Florida is the fact that the styles of cooking that are found here are unique and rooted in diversity. The influence of Cuban, Caribbean, Haitian, Latin American and South American culture is present everywhere in South Florida. Chef Mark is passionate about exploring the unique flavors, ingredients, techniques and trends that continue to emerge, adapting them to his own style of cuisine,

In addition to cooking, Chef Mark's passion has been to develop young chefs and to help them discover their own talents. "Passing along the knowledge I have accumulated over a lifetime and helping to bring along the next generation of chefs, is the most important legacy any chef can leave behind." He challenges his kitchen staff every day and is proud of the work they do. “I get a great deal of joy knowing my people continue to learn and are as passionate about what we do as I am.”

Pavilion Grille is located inside the all glass Stonegate Building on the corner of Dixie Highway and Yamato Rd. The large Atrium is filled with tropical fountains, walls of windows and a canopy-covered 2,000 sq ft dance floor with an amazing light system.

They are open for lunch and Happy Hour Tuesday through Fridays and dinner on Tuesday through Saturday, however, I suggest you check their on line calendar in advance for a list of their music schedule and also to be sure they are not closed for a private function before you head over there.

For more info, please visit their website: PavilionGrille.com. (561) 912-0000.

Until we eat again...
   I send you delicious wishes, xo

Denise