The Experience. 5 Dinners 10 Chefs
ALL IN ONE NIGHT
UNDER ONE ROOF
WINE *COCKTAILS * FOOD CULTURE * FOOD HISTORY *
Choose what dinner you want to EXPERIENCE
CHEFS OF THE EVENING
BLEU CHOCOLAT CAFE - CULTURE CUISINE
Chef Kristen Fraser
Born and raised in the Philippines, while helping mom and grandma in the kitchen, Kristine already knew at age 7 that she wanted to be a Chef and entrepreneur.
In 2001, she went to St. Scholastica’s College in Manila to study Hotel and Restaurant Management. She then moved to Seattle in 2003 and went to South Seattle College for a degree in Culinary Arts, Restaurant and Food production and services.
Started her career in the kitchen with McCormick and Schmick’s catering in 2005 before moving to Florida. She secured a position as Chef de Partie at Ponte Vedra Inn and Club in 2007 for 2 years, and worked in multiple restaurants all around property. She then became the head Chef for The Spa at Ponte Vedra, running the kitchen for 3 years.
In 2008, she started her own business as Kristine’s Sweet Sins, L.L.C with her saying, “so good, it’s sinfully addicting.” She works on custom cakes, desserts, pastries, and caters food and dessert bars for Weddings and other events and believes that the best food is made with the freshest and highest quality products.
A hands-on and full time mom of 2, she shares her passion with her kids and always says you’re never too old or too good to learn something new. We learn something new everyday! She worked for her mentor, Chef Erika Davis, as Pastry Chef for Bleu Chocolat in 2019. Kristine makes desserts for various country clubs around town as well.
“Cooking is fun. Baking is fun. It is messy. It is an art. It is love. It’s not just food. It’s your heart and soul. The smile on people's faces after eating what i've made make my heart smile. I don't just bake and cook to feed people, i cook to make people happy.” - Kristine Fraser
Chef Therese Nelson
Therese Nelson is a chef, writer, and founder of Black Culinary History, an organization she founded in 2008 as a way to preserve black heritage throughout the African culinary diaspora, to celebrate and network chefs of color, and to steward in this next era of modern black foodways.
Chef Janeille Ford
My culinary journey began at the age of 19; I started working in my first professional kitchen in Nassau Bahamas named Rose Cakes. As I worked at Rose Cakes, it gave me the urge to go to the Bahamas Hotel Training College and entered the Apprentice program. My first apprenticeship was at Atlantis Paradise Island, which at that time was the best place to gain culinary experience as an apprentice. After my 2-year apprenticeship, I went off to attend Kendall College in Evanston Illinois.
After culinary school I had an amazing experience for 5 years in the pastry department at the Four Seasons in Exuma Bahamas. I returned home to Nassau Bahamas and joined the culinary team of Albany Bahamas. There at Albany I was a chef de partie for pastry and the hot line chef for 5 years.
In 2016 I left to venture to Tortola BVI to open Bleu Chocolat, a chocolate and pastry company. Bleu Chocolat was the first chocolate company in the British Virgin Islands. In 2017 hurricane Irma destroyed the property of Bleu Chocolat. Many people would have given up after such devastation, not me. I took a moment to gather myself back in Nassau and continue my passion for culinary. It was an eye opener for me so I got back on my passion and became a partner of the new Bleu Chocolat Café.
The best memories that encouraged me and developed a strong love for both sweet and savory cooking was with my mom and grandmother. Cooking in my family was what brought us together for special occasions and the best Sunday dinners on the island of Nassau. The highlight of my childhood was kneading bread or picking guavas for guava duff. Which is one of my favorite desserts of the Bahamas. Growing up in the islands of the Bahamas for me was where my love for culinary was germinated. I remember helping my uncle make Sunday dinner and making his signature honey mustard glaze for his lamb chops. Also to top it all off for those amazing family meals, I had another uncle who would let us help him bake his famous marbled pound cake. The best part was licking the spoon. As I look back on all my culinary ventures it makes me happy and proud to be the Pastry chef I am today
ORGANIC CUISINE -VEGAN MENU CHEF NINA
Amuse Bouche- Pea Hummus on ‘Parmesan’ Crisp
Soup- Chilled Yellow Tomato Soup with Avocado-Chinese Parsley Sorbet
Wine- Melony Sauvignon Blanc
Appetizer- Romanesco Broccoli Couscous with Curry Oil and Aged Balsamic Vinegar
Salad- Belgian Endive with Red and Green Pear Salad with Goat ‘Cheese’ and Sherry Wine Vinaigrette
Wine- Caymus Conundrum White
Entrée- Crispy Polenta with Hen of the Woods Mushrooms, Wilted Mustard Greens and Pomegranate Vinaigrette
Wine- Cote-Rotie or Saint Joseph
Dessert- Black Mission Fig Tart with Walnut Cream
Wine- Philip Togni’s- Ca’ Togni
Chef Nina Curtis
Director and Executive Chef
Adventist Health, Roseville Café and Culinary Arts
Nina Curtis is the Director and Executive Chef for the Adventist Health, Roseville Campus Café and Culinary Arts department. At the helm of this dynamic culinary division, Chef Curtis continues to be recognized as a leader and trailblazer in the plant-based culinary movement.
As the former Executive Chef at The Ranch at Live Oak, Malibu, the acclaimed seven-day fitness and wellness bootcamp and the Chief Nutrition Officer for the Ranch Daily a meal subscription service in Southern California, Nina keeps her finger on the pulse of the wellness and plant-based lifestyle trends.
Nina has been an avid proponent of a plant based lifestyle for the past twenty years. Nina’s food and beverage background over the years includes working with the Marriot Group, Hilton Hotels, Baxters, Manhattan Beach, the El Caballo, Oakland, Pure Food and Wine in New York and the Springs Restaurant and Wine Bar, Los Angeles.
Chef Curtis presents lectures and demonstrations on health, nutrition and whole foods all around the world. She has developed wellness training programs, set up kitchen operations and has worked closely in conjunction with culinary master gardeners to develop seasonal and gorgeous garden-to-table recipes that are essential to having a delicious plant strong culinary experience.
An MBA graduate of Pepperdine University, Curtis was also trained at Living Light Culinary Institute, Trinity School of Natural Health, the Natural Gourmet Culinary Institute and she holds a Plant Based Nutrition certificate from the T. Colin Campbell Center for Nutritional Studies, Cornell.
GEECHEE GULLAH DINNER
Chef BJ Dennis
Born and raised in Charleston, SC, personal chef and caterer Benjamin “BJ” Dennis infuses the flavors and culture of the Low country into his Gullah Geechee cuisine, bringing a new taste to ever expanding culinary palate of the south.
What differentiates Chef BJ’s food from his contemporaries in “southern” cooking is the homage he pays to the Gullah Geechee culture, brought to the Americas by West Africans, and disseminated along the West Indies and the American South. Dennis infuses the techniques of his ancestors, learned from four years of study in St. Thomas, as well as the lessons of his grandparents about eating from the land, to create fresh interpretations of local dishes focusing on in-season, locally sourced vegetables and seafood. Recent trips to Trinidad and Tobago, Haiti, Barbados, Dominica, U.S. Virgin Islands, and Benin has brought his work full circle. Connecting the people and cultures of the African diaspora through food.
Chef BJ has an associate’s degree in hospitality / tourism management and the culinary arts from the Culinary Institute of Charleston and has worked in a number of award winning southern dining establishments including Carolinas, Anson’s, Oak Steakhouse, Hank’s Seafood, and 82 Queen. His cuisine has been featured in local, national and international events including the BB&T Wine+Food Festival, Cook It Raw, Meatopia, and The Food film fest. His “pop-up” dinners, at local establishments such as Butcher & Bee, Elliottborough MiniBar, Republic Reign, Le Creuset, Roadside Seafood and Proof, are sought after culinary adventures on the underground dinner circuit. His pop up at Labo Culinaire Foodlab in Montreal, Quebec in May 2015 took the Gullah food and culture to an international arena. Also a chef participant at the Terrior food symposium in Toronto May 2015, Canada's biggest food conference.
Recent appearances on P.B.S 'Moveable Feast and Bravo's 'Top Chef has taken him and Gullah Cuisine to a national television audience.
When you taste BJ’s cooking, you can’t help but re-think your idea of soul food.
Low Country cuisine Menu with Chef Matthew & Alchemist Jovan
1st Georgia Collard Salad with Apple Cider Drizzle
2nd Molasses BBQ Pork Belly with Cracklin' Cornbread
3rd Watermelon Mint Kiss Intermezzo
4th Low Country Paella with Georgia Wild Caught Shrimp, Sapelo Clams
5th Peach Dutch Baby with Hibiscus Whip
CheFarmer Matthew & Alchemist Jovan
Alchemist Jovan Sage is a food alchemist who brings her training in herbalism and wellness coaching to the plate. Her days are steeped in transforming seeds into plants and plants into warming teas, hearty medicine and delicious dishes. Her professional background includes campaigning for food justice and running gourmet markets, cafes in Brooklyn where she lived, roof-top gardened, and urban chicken-keeper.
CheFarmer Matthew Raiford wears many hats. Raiford is the resident farmer at Gilliard Farms (his family's African American Centennial Family Farm) and holds a Bachelor of Professional Studies degree in culinary arts from the Culinary Institute of America in Hyde Park, New York. He is a certified ecological horticulturist (University of California Santa Cruz Center for Agroecology & Sustainable Food Systems). Raiford was named a James Beard semifinalist: Best Chef in the Southeast, 2018.
CHOCOLAT IN EVERY BITE MENU
foie gras blackberry compote on chocolat candied toast
spicy pork wonton chocolat mole sauce
mini brie fruit taco
**champagne ginger sparkling shot
**soup - roasted butternut squash basil puff chocolat croutons seasoned seeds
**salad - three heart lettuce chocolat nib vinaigrette apricot chips goji berries candied walnuts
**trio - mayport shrimp flan on a coconut white chocolat leaf
med rare ribeye block chocolat balsamic
seared duck candied carrots roasted pearl onions broccoli
cold smoked white chocolat
chocolat plate meringue berries white chocolat 75% chocolat candied beets
grand manier vanilla ice cream 70 % chocolat cake praline crunch
goodie bag to go
lemon white chocolat lollipop
cocoa marshmallow crunch shot
mascarpone ice cream sandwich
cocktails with cacao pod juice
special red and white wines for each course
Chef Erika Cline
Erika Dupree Cline a lover of chocolate and food. Through her 30 years in the culinary world, Erika has worked with and under some amazing chefs. Her beginnings started in the kitchen with her grandmother and from that point she was hooked. Chef Erika went to culinary school in Michigan and worked with the first Master Chef of the USA Chef Milos from the Golden Mushroom. Erika traveled through the years and began making chocolates at the Peabody Hotel in Memphis as their Executive Pastry Chef after 8 years she moved to Ponte Vedra Inn and Club for 6 years. Erika was the first African American Pastry Chef on Bravo Top Chef Just Desserts first season. Her travels continued to the Bahamas and opened Graycliff Chocolatier chocolate factory for 4 years. Married to Chef Neil Cline in 2015 and lived in Tortola BVI where Bleu Chocolat began, because of 2 category 5 hurricanes, she is now in Jacksonville Florida with her brick and morter Bleu Chocolat Cafe. Erika's lifetime moto is "A DAY IS NEVER GOOD WITHOUT CHOCOLATE".
Come and enjoy a night to remember at Bleu Chocolat Cafe.