Cooking School Registration: 305-367-5931

23

TOAST OF MIAMI

WITH CHEF PATRICK REBHOLZ

Monday, March 12 

Showcase Class 

9:30 a.m. – 12:00 p.m. | $115

Tuesday, March 13 

Vine to Table Clubhouse Dinner  

with Cakebread Cellars 

6:30 p.m. | $165++

As Corporate Chef at 50 Eggs Inc., Patrick Rebholz works to 
create inspired menus that highlight local ingredients and add to Miami’s vibrant culinary 
landscape. Formerly Executive Chef at Quality Meats on Miami Beach and Chef de Cuisine at 
Charleston’s legendary Peninsula Grill, Rebholz grew up in New Jersey where he developed 
a genuine interest in cooking through observing his grandmother in the kitchen. At age 13, 
he took his first job at a local deli and pizzeria, and that experience instilled a passion for 
the restaurant industry. In pursuit of a culinary education, he enrolled at Johnson & Wales 
University in Charleston, South Carolina in 2002. After graduation, he honed his skills working 
with Frank Lee at High Cotton Maverick Bar & Grill. Chef Lee’s guidance proved to be Rebholz’s 
most profound culinary relationship. He embraced Southern cuisine and created a relationship 
with local farmers, fishermen and butchers. In his position as Chef de Cuisine at Charleston’s 
Peninsula Grill, he elevated this Relais & Chateaux restaurant to one of the city’s thriving 
institutions. Rebholz helped execute Peninsula Grill’s first cookbook. Called the "Coolest 
Multi-Concept Companies in the Land" by Restaurant Hospitality Magazine, 50 Eggs Inc. is a 
multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge 
brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning 
James Beard nominated Yardbird Southern Table & Bar, Swine Southern Table & Bar, and the 
newly opened Spring Chicken, and is also known for creating and developing the fast-casual 
chain Lime Fresh Mexican Grill. We welcome Chef Rebholz to Carysfort Kitchen.

“Chef Rebholz is the real deal. He's a talented chef who is full of  

personality and it carries over into his food,” - Chowfather blog

Menu

Spiced Minty Watermelon • Louisiana BBQ Shrimp with Garden Pickles

Yardbird Fried Chicken with Geechie Boy Jalapeno Cheddar Grits and Honey Hot Sauce

Rosemary Apple Hand Pies • Candied Bacon Bourbon Maple Ice Cream

www.50eggsinc.com

March