Dining

Item Description

DINING- Good friends and both highly acclaimed chefs, Robbin Haas and Oliver Saucy will travel to your home, anywhere in the country, and prepare a very special, seven-course meal, including hors d'oeuvres and dessert, for up to 14 guests. Haas and Saucy, two extraordinarily talented chefs who complement one another, were both very good friends of Jimmy. They will bring great wines to accompany each exquisite course to create an incredible, truly memorable dining experience for you and your friends, in support of their friend. This will be a dinner party that will make Jimmy proud and one you and your friends will never forget. Robbin Haas's love of food began at age 12 when he started working in a small hotel in Buffalo, New York, working on kitchen chores while his mother worked as head waitress. Haas realized the very important relationship between personal service and happy customers from his mother. Robbin Haas is a resident of the world, showcasing his culinary skills over the past 30 years in Russian, Finland, Europe, Mexico, South and Central America, the Mediterranean, and the Caribbean. Since his arrival in South Florida in 1988, he's been involved with an impressive list of venues, including the Four Seasons Ocean Grand, the Turnberry Isle Resort & Club, the Colony Bistro, Bang and Red Square in Miami Beach. Haas is credited with founding New World Cuisine. In 2003, Haas opened Chispa, featuring world-class Latin contemporary dishes, in Coral Gables. Robbin founded robbinhaas concepts, a full-service restaurant consulting firm in 2004. In 2006, Haas developed Nokiate in Antiqua, Guatemala, a contemporary sushi, sake and seviche restaurant, rooted in Japanese-Latino style. Presently, Haas is developing a new restaurant, which will be a classic French bistro. Oliver Saucy, co-owner with Darrel Broek of world-renowned Café Maxx, has been turning out fabulous New American-Eclectic fare in Pompano Beach for 21 years, a truly amazing feat in an era when most restaurants have a very short life. The restaurant has been at the culinary forefront thanks to award-winning celebrity chef Saucy's inspired creations. The Saucy style of cooking incorporates influences from South Florida, South America, Cuba, Southern Creole, Southwestern, Asia and Japan, French and Mediterranean. Praised as a culinary wunderkind upon graduating from Hyde Park's Culinary Institute of America, Oliver actually learned how to cook from his father, while growing up in a medieval castle, converted into a resort hotel in Germany's Black Forest. Eric Saucy was Executive Chef of the resort and young Oliver spent lots of time in his father's kitchen, learning fundamental cooking techniques and the importance of using fresh ingredients. Oliver is regarded as one of the country's most influential chefs, not only for his own talent, but also for his legacy. Recently over 26 of his protégés, who now span the country heading their own kitchens, came to honor their teacher and inspiration.

Item Special Note

Dinner to take place on a date mutually agreed upon.  Expires October 31, 2008.  Bidder to take care of accomodations.