Learning 'The Art of Entertaining' at Sandpiper's Cove

By PAMELA and GERRY BARKER
North Palm Beach Life

The table is set and the guests are arriving. Set against a late afternoon backdrop of sparkling blue waters and sailboats, Sandpiper's Cove Restaurant and Bar is hosting the second in a series of cooking classes, hosted by Executive Chef Joe Peebles.

Like previous classes, this dinner party at Old Port Cove in North Palm Beach is a sellout. The theme this time is "The Art of Entertaining," featuring five courses, several of which reflect Peebles' Southern heritage.

Chef Peebles, assisted by sous chef Daniel and Sandpiper staff, talks about each course as he mixes ingredients, rolls dough, sautees onions and seasons steak. Along the way, we learn the merits of using Ceylon cinnamon (it's the best), and his perferred mayonnaise -- Duke's (it's ours, too).

It's hard to pick a favorite -- it was all divine. But we were partial to the homemade pimento cheese and deviled eggs, and saved some room for those decadent dark chocolate truffles. Amazing!

Among the guests were Peebles wife and his three-week-old son, Liam, who voiced his approval at various times as well. 

As a bonus, each guest got printouts of all the recipes and detailed preparation instructions. Now if only we could borrow Chef Peebles and his crew to make it happen.
​

Video

One of the secrets to Chef Peebles' deviled eggs -- Duke's Mayonnaise.

Chef Peebles and his sous chef, Daniel, prepare the trio of bruschetta.

Chef Peebles demonstrates working with the dough for the grilled flatbread, which takes him back to his roots.

Cutting the chocolate for the truffles

Dusting with cocoa -- the "messy part"

Related Story:

Listen to Chef Peebles
Talk About His Virginia Heritage

Five Courses

                                    COURSE ONE - DEVILED EGGS
Truffled yolk, crispy pancetta, smoked paprika oil, toasted chive, pickled radish and sel gris

                     COURSE TWO - SOUTHERN DELIGHTS
Charleston-style crab and homemade pimento cheese dips

                   COURSE THREE - A TRIO OF BRUSCHETTA
​Steak, blue cheese and balsamic onion; Class marinated tomato, basil and fresh mozzerlla; Herbed ricotta with blistered grape tomato and extra virgin olive oil.

                        COURSE FOUR - GRILLED FLATBREAD
Fig, goat cheese, prosciutto, caramelized onion and roasted fennel

                         COURSE FIVE - SOMETHING SWEET
Dark chocolate Ceylon cinnamon truffles

Photo Gallery