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Chef Roundtable

Executive Chef Clayton van Hooijdonk of The Ritz-Carlton Key Biscayne

  • Florida strawberries—best picked yourself—with crème fraîche or mascarpone on the side and a little cinnamon
  • Florida heirloom tomatoes, mozzarella, and basil pesto with a freshly-baked baguette and great olive oil
  • Homemade pink lemonade with sparkling water
  • Sandwiches—honey baked ham, mild cheddar, soft rolls, chicken salad, avocado, alfalfa sprouts, and pretzel buns
  • Baked pita chips, homemade hummus, assorted olives, and sliced charcuterie.
  • Brie, guava paste, and avocado honey
  • Homemade zucchini loaf with butter

River Oyster House

Executive Chef David Bracha of River Oyster Bar and Oak Tavern 

At Oak, we’re serving a prosciutto-style ham made in Virginia called Surryano from Edwards & Sons that is absolutely delicious. Some of that with Zak the Baker’s Artisan Rye Bread, smoked Portugal sardines in tomato sauce, and the potato salad I grew up on made with peas, carrots, pickles, and hard-boiled egg—and, of course, a bottle of rosé.

BLT Steak

Chef de Cuisine Danny Ganem of BLT Steak Miami

I would make a torta pascqualina—a spring vegetable pie.  I usually make it with local zucchini blossoms, spring peas, cipollini onions, Swiss chard, and amazing Lake Meadow Eggs. Most people would go for a grilled steak or a nice leg of lamb, but we’re in South Florida. So I would grill a freshly-caught whole yellowtail snapper with mint chimichurri accompanied by a local heirloom tomato salad. For dessert at a picnic, there is nothing better than a pie. To make it fun, I would make a pistachio coconut cream pie and serve it in small mason jars.