Trophy Room, Wellington’s new contemporary restaurant and lounge, has announced the launch of a Chef Collaboration Series featuring some of the area’s top chefs.
New Chef James Strine will launch the series with the Regional’s Lindsay Autry, a 2019 James Beard semifinalist recognized for her Southern specialties, on Wednesday, June 19. Strine and Autry will join forces to prepare a selection of a la carte dishes, including Tomato Pie, one of Autry’s signature dishes made with roasted tomatoes, sharp cheddar, caramelized onions and herb aioli ($15); Low Country Boil with Florida shrimp, Sebastian clams, house sausage and sweet corn ($18/$32); and Peaches ’ n’ Cream with warm corn pound cake, grilled peaches, buttermilk ice cream and candied pecans ($12).
Upcoming guest chefs and event dates include: Johan Svensson of Steak 954 on Wednesday, July 17; Eric Baker of Mazie’s on Wednesday, Aug. 14; Rick Mace of Café Boulud on Wednesday, Sept. 18; and Tim Lipman of Coolinary Café on Wednesday, Oct. 16. Reservations are encouraged.
Owned and operated by T&R Restaurant Group, the new hospitality division of T&R Development, Trophy Room offers a sophisticated dining experience in an expansive dining room, cocktail bar, lounge, 35-seat private dining room and outdoor garden located at 12300 South Shore Blvd. in Wellington. For more info., call (561) 793-2110 or visit www.trophyroomrestaurant.com.