Local Chefs Make Their Favorite Meals

We asked four top local chefs: If you could eat just one final meal, what would it be? Here’s what they made

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Vodka Noodle Cake with Lobster and Caviar by Matthew Byrne, Chef_Owner at Kitchen North in Palm Beach Gardens. Photo by Alissa Dragun
Vodka Noodle Cake with Lobster and Caviar by Matthew Byrne, Chef_Owner at Kitchen North in Palm Beach Gardens. Photo by Alissa Dragun

Vodka Noodle Cake with Lobster and Caviar

Matthew Byrne, Chef/Owner at Kitchen North in Palm Beach Gardens

Made with: fresh linguini, butter-poached Maine lobster, sturgeon caviar, sour cream, egg, lemon, vodka, chives, salt, fresh cracked black pepper, Crystal hot sauce

“This is one of my favorite ‘special occasion’ dishes we serve at Kitchen—I love its decadence and amazing flavors. The slight crisp of the pan-fried noodle cake and the creaminess of its center pairs perfectly with the salinity of the sturgeon caviar and the sweetness of the butter-poached lobster, all tied together with a lemon butter sauce. It’s a simple dish that I love to make, serve, and definitely enjoy myself!” 

Roasted Pork and Korean Rice by Jason Stocks, Executive Chef_Owner at District Table & Bar in Stuart. Photo by Alissa Dragun
Roasted Pork and Korean Rice by Jason Stocks, Executive Chef_Owner at District Table & Bar in Stuart. Photo by Alissa Dragun

Roasted Pork and Korean Rice

Jason Stocks, Executive Chef/Owner at District Table & Bar in Stuart

Made with: roasted pork, charred bok choy, kimchi, hot ginger oil, scallion salad

“I love this dish for its simplicity, comforting qualities, and rich flavor—it perfectly
encapsulates all of these elements. Short-grain Korean rice is my go-to, and this dish revolves around the rice as the central ingredient, highlighting its unique flavor and
texture, which I particularly enjoy.” 

Montepulciano Braised Short Rib by Paul Niedermann, Corporate Executive Chef at The Jupiter Grill in Harbourside Place. Photo by Alissa Dragun
Montepulciano Braised Short Rib by Paul Niedermann, Corporate Executive Chef at The Jupiter Grill in Harbourside Place. Photo by Alissa Dragun

Montepulciano Braised Short Rib

Paul Niedermann, Corporate Executive Chef at The Jupiter Grill in Harbourside Place

Made with: bone-in short rib, Montepulciano wine, cipollini onions, baby carrots,
fingerling potatoes, king oyster mushrooms, lemon panko gremolata

“I would want my ‘last meal’ to be something comforting, and when I think of
comforting, I think of having Sunday dinner with my family. This dish epitomizes that.
The classic pairing of the braised meat with the root vegetables is enhanced by refined
technique and some of my Italian upbringing.” 

Simple Roasted Chicken by Kyle Greene, Owner at Oak & Ember Steakhouse in Stuart. Photo by Alissa Dragun
Simple Roasted Chicken by Kyle Greene, Owner at Oak & Ember Steakhouse in Stuart. Photo by Alissa Dragun

Simple Roasted Chicken

Kyle Greene, Owner at Oak & Ember Steakhouse in Stuart

Made with: our signature brine and seasoning, aji amarillo sauce, chimichurri, onion, potatoes

“A roasted chicken is literally my favorite meal, not just to eat but also to cook, because of its tasteful simplicity. I like making this dish because it typically feeds more than one person, and one of the reasons I fell in love with this industry is because we get to take care of people by providing them delicious and essential nutrition. Additionally, the time spent dining with friends and family is among some of my most cherished memories growing up, so if I were cooking a ‘last meal,’ I would choose something that I could make a large amount of and share with those closest to me. It’s also nice that it takes approximately 45 minutes to an hour to cook, so I’d have plenty of time to enjoy my last bottle of wine too!” 

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