Tuesday, August 8, 2017

David A. Schorn has worked for 25 years in restaurants both corporate and private venues. Always working towards mastery of overall restaurant operations. In 2001, David took a culinary position with Wolfgang Puck's restaurant in Sunrise, Florida. This is where he focused on a variety of cuisines including Pacific Rim, East Asian, and Caribbean. As Executive Chef for Gold Coast Seafood Grill and Wine Bar in Boca Raton, David achieved recognition of his restaurants Bacchanal Food and Wine Festival. His love for the "Wine Bar" concept and search for a new adventure led him to Harvest Seasonal Grill & Wine Bar. This is a Chef-driven concept where David works closely with his culinary team and local farms to bring a creative and fresh seasonally changing menu to their guests.

The Field to Fork Dinner held here on the farm was prepared by Harvest Seasonal Grill & Wine Bar. David and his team did an amazing job with creating such wonderful dishes featuring our own produce. The whole night consisted of four courses and fun! 
The feast began with crostini with veggie kabobs, roasted red pepper hummus, fruits with cheeses, Harvest's own jams, and local Honey. 
Next was our own heirloom tomatoes, pickled shallot, ricotta, oil, and more. All were absolutely delicious.
The third course was chicken asado, Jicama slaw, and BBQ. Yum!
Finally our own corn and some more to top it all off. David and his team truly prepared an amazing meal for everyone! 

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