Join Guest Chef Fernando Gomez at Unity Table for a tropical dinner that will delight the tastebuds. Chef Fernando Gomez has now amassed over 20 years of experience in the culinary industry that he loves. Growing up in the small town of Canelones, Uruguay he started his culinary journey at the early age of 14. He began as an apprentice with the pastry chefs at Maxinel, one of the largest and most popular bakeries in Uruguay where he eventually graduated into managing the entire operation. With an unquenchable desire to continue developing his culinary skills, Chef Fernando went on to master his craft at the Crandon Institute of International Gastronomy. At the Crandon Institute, he was classically trained and learned to perfect his culinary techniques in French, Italian, and Latin cuisines.

Join Chef Fernando for this four-course tasting menu experience at Williams Hall’s Unity Table, featuring local ingredients and seasonal cuisine:

1st Course: Aguachile Ceviche (Mexican style ceviche, cucumber, herbs, cantaloup melon)

2nd Course: Chef Special Conch Fritter (Cilantro tajin aioli, smoked chipotle and confit garlic aioli)

3rd Course: Herb & Pistachio Crusted Mahi-Mahi, Charred Vegetables, Butternut Fragments, Parsnip Puree, Plum Salsa

4th Course: Hazelnut Pavlova (Mixed berries, lemon zest whipped cream, Argentinian dulce de leche, three milk sauce)

Price: $150/person

Learn more about Chef Gomez here: https://chefgomez.com

Please Note - Prices include dinner, tax and gratuity.  Other beverage costs are not included. Prepayment is required to reserve seats. Payments are non-refundable, unless an event is cancelled. Menus are subject to change due to the availability of ingredients and events may be cancelled if there is not sufficient participation. Unfortunately, we cannot accommodate dietary restrictions, but please notify us of any allergies.