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Odette Dinners On Stage

The Orion Amphitheater

12.22.23

WITH CHEF JOSH QUICK

Event details

DATE AND TIMES

December 22

Reservations are available at 5:30 PM, 5:45 PM, 6:00 PM, 6:15 PM, 6:30 PM, and 6:45 PM

Prices

$103 for adults (tax, fees, and gratuity included)

$63 for kids (tax, fees, and gratuity included)

Celebrate the holiday season with delicious food and unmatched views on stage at The Orion Amphitheater!

This unique culinary experience consists of four courses plus an amuse bouche. The holiday dinners on stage are prepared by Chef Josh Quick of Odette, a famed neighborhood eatery in historic downtown Florence. Serving elevated American fare with southern and international influences, Chef Josh’s Pop-up menu includes locally and sustainably-sourced ingredients and brings an elevated approach to traditional favorites.

In 2011, Chef Quick was invited to cook at the prestigious James Beard House in New York City, where he prepared a “Homegrown Alabama” menu featuring Alabama producers and growers. He continues to draw on sustainably raised regional ingredients from Bluewater Creek Farm, Simmons Farm and Sonlit Farms, among others. The Director of The James Beard House said of Chef Quick’s cuisine, “His menu is lyrical with Southern touches and preparations but modern and elegant, as well.”Chef Quick collaborates with his staff to make healthful, delicious food while utilizing the best local ingredients available. Through Odette, they continue to not only broaden their own experiences, but also those of their community.

Tickets are $103 per person for adults and $68 for children (tax, fees, and gratuity included.) Drinks are available for purchase. Skating not included.

 

Dates and Menus:

Friday – 12/22 Feast of the Seven Fishes

Amuse-bouche:
Baccala Fritter
San Marzano tomato sauce

First Course:
Manhattan Clam Chowder
House made oyster crackers & chilled calamari salad- roasted peppers, kalamata olives, roasted cherry tomatoes, pepperoncini vinaigrette

Second Course:
Gulf Shrimp Salad
Orecchiette pasta, crisp vegetables, peppadew vinaigrette, herbs & baked mussels fra diavolo- garlic bread crumbs

Third Course:
Swordfish Puttanesca
Herb polenta & Alabama blue crab, crispy potato gnocchi, lemon-caper butter, grilled broccolini

Dessert:
Tiramisu
Amaretto ganache and candied orange panna cotta, cranberry orange compote, feuilletine

The dinners will run from 5:30 – 9:00 p.m., with seatings at 5:30, 5:45, 6:00, 6:15, 6:30 and 6:45 p.m.

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