Proof of the Pudding recently assisted the Robert Irvine Foundation in hosting an unforgettable private dinner, highlighting the extraordinary impact that can be made when food, service, and philanthropy come together. This exclusive culinary experience, auctioned to support Camp Southern Ground and the Robert Irvine Foundation, brought together a group of distinguished guests to honor and support veterans and military personnel.

Chef Robert Irvine himself was present, sharing stories of the incredible work his foundation does to support the military and their families worldwide.

A Night of Unparalleled Culinary Excellence

The menu was thoughtfully curated by the Robert Irvine Foundation, featuring elevated yet approachable flavors. Guests were treated to:

  • Salad: Burrata with Charred English Peas (GF), featuring smashed peas, lemon, mint, Lacinato Pecorino, panfocaccia, basil, and sumac.
  • Appetizer: Gnocchi with Rock Shrimp and Italian Sausage, served with Calabrian chili lobster, blistered tomatoes, crispy artichokes, capers, lemon, and parsley.
  • Entrée: Carved Sous Vide Beef Tenderloin and Stripped Sea Bass, complemented by smoked bacon butter emulsion, roasted cauliflower & chimichurri, herb-scented potato pave, and Cacio e Pepe fondue.
  • Dessert: Mille-Feuille with espresso ice cream, cocoa sugar, and raspberry coulis.

About Camp Southern Ground
Founded by Zac Brown, Camp Southern Ground is dedicated to supporting youth and veterans by providing extraordinary camp experiences and veteran programs that foster community, growth, and connection. For more information, visit Camp Southern Ground.

About the Robert Irvine Foundation
The Robert Irvine Foundation is committed to supporting the men and women of our military, veterans, first responders, and their families. Through various programs and initiatives, the foundation provides critical support and resources. To learn more, visit Robert Irvine Foundation.

 

Two bottles of Z. Alexander Brown Cabernet SauvignonChef Vagn Pouring Z. Alexander Brown Cabernet Sauvignon winePlace setting with Burrata Salad with Charred English Peas and Glass of WineCloseup of Burrata Salad with Charred English PeasGnocchi with Rock Shrimp and Italian Sausage, served with Calabrian chili lobster, blistered tomatoes, crispy artichokes, capers, lemon, and parsleyChef Robert Irvine plating a meal at a private residenceCarved Sous Vide Beef Tenderloin and Stripped Sea Bass, complemented by smoked bacon butter emulsion, roasted cauliflower & chimichurri, herb-scented potato pave, and Cacio e Pepe fondue.Mille-Feuille with espresso ice cream, cocoa sugar, and raspberry coulis.

 

 

by Dina Biondo in Event