Fisher Island Club Executive Chef Stephane Caporal Selected To Participate In Premier South Beach Wine & Food Festival Event
Caporal featured as one of the nation's top chefs in Wine Spectator's 'Best of the Best' event
MIAMI, Jan. 5, 2015 /PRNewswire/ -- Stephane Caporal, one of the country's preeminent chef's with the esteemed post as Executive Chef at the exclusive Fisher Island Club, announced today his upcoming participation in The Food Network & Cooking Channel South Beach Wine & Food Festival presented by FOOD & WINE. Taking place February 19 - 22, 2015, the star-studded, four-day destination event features the talents of the world's most renowned wine and spirits producers, chefs and culinary personalities.
Caporal has been selected as one of the nation's top 60 chefs to showcase a sampling of one of his most delectable gourmet dishes at the Fontainebleau Miami Beach's Wine Spectator's 'Best of the Best' event. Alongside a number of the most celebrated chefs from around the globe, Caporal will create an epicurean masterpiece, which will be paired with a wine rated 90 points or higher on Wine Spectator's scale. 'Best of the Best' will take place on Friday, February 20 from 7:30 to 10:30 p.m.
"It is an honor to have been chosen to participate in this illustrious South Beach Wine & Food Festival event," said Caporal. "Infusing my traditional French style and innovative techniques, I look forward to creating a sumptuous dish that will be even further elevated by the wine with which it is paired."
On Thursday, February 19, Caporal will also join celebrity chef, vintner, author and television personality, Michael Chiarello in hosting an intimate Napa-style dinner at Fisher Island Club. Exclusive to Club Members, the event will take place in The Vanderbilt Mansion and feature a Napa-theme, with customized menu items such as Cavatelli e Gamberoni (Gulf prawns alla plancha with ricotta and Santa Barbara sea urchin pasta and shellfish brood) and Carre d'Agnello alla Griglia (Cabernet-cane grilled rack of lamb macerated in fermenting cabernet grape leaf with ash-cured chickpea polenta, chanterelles and fresh chick peas, and crisp Tuscan kale with jus of fermenting Cabernet).
Chef Caporal oversees all seven restaurants at one the world's most exclusive private island Clubs and vacation destinations, located off the tip of Miami Beach, Florida. A fascinating retreat for the most privileged members and guests, Fisher Island Club boasts fine dining eateries La Trattoria, Beach Club, Porto Cervo, Garwood Lounge, City View, Golf Grill and Island Market, all of which have been infused with the culinary prowess of one of the country's most talented chefs. He is also personally responsible for creating all special event and catering menus and requests for events with up to 500 guests.
A-List celebrities, dignitaries and the upper crust of the worldly elite are all members of Fisher Island Club. With over 700 discerning diners at his "table," Caporal creates the most memorable and creative dishes crafted to please the most distinguished palettes. He is often personally requested by the islands' Members to prepare private meals and special occasion fare, which most recently included a seven foot smoked alligator. All requests are met, no matter how unique, with Caporal filling each order with the finest products, even if they need to be flown in from across the globe.
Born and raised in Paris, Caporal was exposed to the joy of cooking at a young age where he became inquisitive about all the delectable dishes being prepared in the family kitchen. He counts famed French chef Marc Meneau as a source of inspiration as well as the motivation to follow his dream and attend culinary school at the prestigious Lycee Rene Auffray in Paris. Caporal graduated with honors and soon took his place at the four-star Hotel de Paris followed by the Pavilion Henry IV. Impressing all, he was recruited as a personal chef for the European families Laborde, Martin and Mills. After travelling to exotic locations with the families, he returned to his restaurant roots at Costes Hotel and L'Avenue. Given his talent and reputation, he was recruited by Fisher Island Club eleven years ago, where he rose to his current position of Executive Chef.
SOURCE Fisher Island Club
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