The Palm Beach Marriott Singer Island Beach Resort & Spa just completed a $6.8-million renovation to its property. As an all-suite beachfront resort, the property offers a spacious, and stylish condo-style experience with updated decor and furnishings. The resort offers one and two bedroom suite options with marble bathrooms, fully equipped kitchens, and living room space. All suites have private balconies overlooking the ocean or resort.
Through the resort’s concierge a host of activities can be arranged on land and sea, such as water sport rentals, fishing charters, bike rentals, and golf. For those seeking more in the way of R&R, the property houses a full-service spa, SiSpa which also offers Comfort Care options. A family friendly resort, the Kids Club accommodates children ages 4-12 with daily activities customized to age and interests. An extension of the Kids Club is Parent’s Night Out offered on Fridays and Saturdays from 6 to 10 p.m.
Casual lunch eats, and grab & go is available to resort guests at Lagoon Cantina, Reef Tiki Bar, and at the Ocean Breeze Café which is located in the hotel lobby. 3800 Ocean is the property’s full service, signature restaurant under the direction of Gustavo Calderon, Executive Chef. Calderon’s resume is as vast as the world in which he has worked. Having lived and worked on two continents, and in three countries Gustavo Calderon brings a world of experience, flavors, and techniques to the Palm Beach Marriott Singer Island Beach Resort & Spa.
For those in the know, the Kitchen Table at 3800 Ocean has been an exciting, and intimate food experience for years, originally started by the former executive chef of 3800 Ocean, Larry LaValley who is now the assistant general manager of the resort. Gustavo Calderon has embraced the Kitchen Table as well as added his own personal style to the multi-course dining experience.
The Kitchen Table at 3800 Ocean is a counter extension of the kitchen that seats six. The bistro bar seats elevate guests to view the inner workings of the production and service kitchen. Chef Tables, and Kitchen Tables have been the rage for years allowing food enthusiasts to experience dining on a more intimate level by interacting with the chef, and kitchen staff as they prepare their dinner.
The menu at 3800 Ocean’s Kitchen Table is made up solely on the creativity of Gustavo Calderon and his team. Calderon, asks guests at the time of their reservation of any allergies, and dislikes, from there, diners are at the culinary mercy of the chef’s talent and ingenuity. Our five course dinner began with Gustavo’s version of Bruschetta. A sweet and savory starter, of Focaccia Crostini, Apricot Jam, Prosciutto Di Parma, Manchego Cheese, and Tomato Chutney.
The second course was Gustavo Calderon’s ingenuitive take on Eggs Benedict, Roasted Scallop Benedict. This flavorful Benedict, layered scallop atop a house-made potato cake, quail egg, and truffle hollandaise. Roasted Cream of Corn with Guajillo Chili Oil drizzle introduced a sweet & heat flavor profile to the overall dish.
As the courses progressed, the flavors intensified. The beauty of the salmon dish incorporates a sensory approachability, of sight, smell and taste. The espuma or foam single handedly escorted this dish to a level of paying homage to the original 3800 Ocean chef, Dean Max. Larry LaValley while under the tutelage of Max was a quick culinary study, and ended up taking the reins over from Max. LaValley recently passed the culinary torch to the third executive chef of the restaurant, Gustavo Calderon, who unwittingly just brought the menu full circle. In the 90′s Ferran Adrià made the espuma technique popular, with many chefs finishing off their dishes with foam. Espuma was a stylistic signature of many of Max’s dishes. I’m sure it will delight Chef Max to see his legacy continue on.
For the grand savory finale, Calderon tempted the exotic with a Coffee Crusted Elk Tenderloin. Elk is not a gamey meat, but rather mild in flavor. The coffee crust and butternut squash puree enhanced the elk, as the chipotle and mushroom reduction elevated the flavor of the overall dish. Much of Calderon’s experience shone with dish, leaving us to ponder our next Kitchen Table visit.
Left in the hands of the resort’s pastry chef, the palate cleanser was an ideal segue from the elk to the lemon meringue tart. Both seamlessly balanced in sweetness, which ended the dinner on the proverbial sweet note.
Palm Beach Marriott Singer Island Beach Resort & Spa 3800 North Ocean Drive, Singer Island, FL 33404
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