Duration: 6:30pm - 8:30pm
Date: 10 Mar 2020
Location: The Wine Room Kitchen & Bar, 411 E Atlantic Avenue Delray Beach, Florida 33483
The Wine Room Kitchen & Bar has over 2,000 unique wines, 100+ artisanal cheeses and charcuterie from around the globe, and an eclectic menu.
For the table
Artisanal Cheese & Charcuterie
House Cured Duck Prosciutto, Chicken Liver Pate & Wagyu Bresaola with Cheese from Around the World & House made Accoutrements
Paired with Dry Riesling, Poets Leap 2017
MEET THE CHEF: Blair Wilson
The Wine Room on Park Avenue – Winter Park, FL
The Wine Room Kitchen and Bar – Delray Beach, FL
In 1995, Virginia-native Blair Wilson fell in love with cooking while working at an historical farm near his childhood home. During a large wedding reception, the farm’s resident chef was short-staffed, so Wilson jumped in to help and made such an impression on the chef that she kept him on her catering staff throughout his college career. Though he graduated with degrees in business management and computer science, the lure of the kitchen was too strong to resist.
Holding his first head chef position at the age of 23, Chef Wilson is no stranger to the kitchen. After graduating from the Culinary Institute of America in Hyde Park, NY, he went on to work in the finest hotels and restaurants from Colorado’s Broadmoor Hotel to the prestigious Charleston Place Hotel in South Carolina and the Windsor Court Hotel in New Orleans. But his travels eventually brought him back to Virginia in 2009 where he became the Chef de Cuisine of Rustico, a wood fired Mediterranean cornerstone of his hometown of Alexandria, VA.
Trading colonial charm for Miami heat, Wilson joined The Social Club at the iconic Surfcomber Hotel as Executive Chef in 2014. During his time in South Beach, Chef Wilson set the bar on an evolving food scene in Miami, receiving “Best Breakfast in Miami” from Miami New Times, “Top Ten Best Ribs in South Florida” from Eater, “Top Ten Restaurants in South Beach” from Thrillist and winning the Miami Chapter of the Slow Food Movement’s “People’s Choice Award” as well as their “Snail of Approval.” His support of local farms and artisans and mantra of serving “creative, clean, approachable food” has set him apart as a rising chef in South Florida and landed him the role at the local’s favorite Max’s Harvest in Delray Beach in 2017. There Wilson began to cultivate a new kitchen culture of creativity and collaboration breathing life and mentorship unto the eager chefs under him.
As the Executive Chef of The Wine Room Kitchen & Bar, Wilson has an impressive portfolio to showcase to his guests. With a catalog of over 80 artisanal cheeses and charcuterie from around the world accompanied by a globally inspired menu thoughtfully sourced from local and sustainable producers, Chef Wilson has found a new home in Delray and aims to invigorate the food scene for both local Floridians and travelers alike.