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South Florida Revue Gala Tasting Menu


Alberto Cabrera {Karu Restaurant & Y}

Boquerones en Escabeche with Heirloom Tomato Tartare, Black Olive Bread Sorbet

Pan Seared Flounder, Cured Beef Cannelloni, Confit Celery, and Porcini Broth

King Crab Salad with Morello Cherry, Fennel, Orange, and Cream Cheese

***

Michael Bloise {Wish}

Pan-Seared Rougie Foie Gras with Cascabel, Roasted Banana, Basil, Baby Arugula, Daikon Radish, and Black Pepper Marshmallow

Barbequed Beef Short Rib with Sushi Rice, Cilantro, Baby Carrots, and Guava Glaze

***

Clay Conley {Azul}

Orecchiette Nero with Turks and Caicos Conch, Hot Italian Sausage, Basil, Roasted Tomato

American Lamb, Moroccan-Style: Lamb Bastilla, Harissa, Charred Eggplant, Cucumber, Feta

 

***

Zach Bell {Café Boulud}

Florida Pompano En Croute with Smoked Eggplant Puree, Fennel, Tomato Confit, Meyer Lemon, Sauce Vierge

Barramundi, Artichoke-New Potato-Basil Nage, Provençal Condiment, Fried Anchovy, Lemon Aioli

***

David Mullen {Angle}

Hamachi with Apple Gelee, Radish, and Rice Cracker

Grilled Octopus, Green Tomato Sofrito, Piquillo Peppers, Spicy Tasso Ham

***

Jeff McInnis {DiLido Beach Club}

***

Christopher Eagle {Cielo}

***

Hotel Chef Award: Kurtis Jantz {Neomi’s at Trump Sonesta}

Black Pork Belly, White Anchovy "Wool", Ginger and Tomato Gel, Bitter Melon Pickles

TW-7 Salmon, Seared Onigiri, Fermented Soy, Enoki, Dashi, Compressed Pea Tendrils

***

Pastry Chef Joel Lahon {Nobu Miami Beach}

Coconut Tapioca, Lemongrass Ice Cream, Red Thai Tea Foam, Kaffir Lime Emulsion

Carpaccio of Mango, Chocolate Caviar, Yuzu Cheesecake, Fresh Grapefruit, Raspberry Emulsion

***

Pastry Chef Malka Espinel {Johnny V’s}

Three Berry Creme Brulee Pot Pie

Spanish Parfait with Layers of Cinnamon Cake, Rhubarb Compote and Flan Mousse Topped with a Churro

***

Mixologist Ame Brewster {Café Boulud}

Rye Daisy

Original Cocktail featuring Rhum Clement and St. Germain

***

Sommelier Cynthia Betancourt {Azul}

Wine Pairings with Each Chef’s Dish

 

***

Sommelier Roberto Colombi {Cielo}

Wine Pairings with Each Chef’s Dish

***

Host Chef: Jeff O’Neill {Mar-a-Lago}

Korean-Style Kumamoto Oysters with Kim Chi Mignonette and Kaffir Lime

Crispy Rougie Duck Confit with Cashew Butter, Tamarind, Candied Lime, Banana Brulee

Frozen Black Plum, Heirloom Tomato, Yuzu Emulsion, Micro Coriander, Chili Oil Powder

 

 

 

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________________________________________________
SPONSORS
Jade Range Hobart Bauscher
Wisconsin Cheese Winston Vitamix
Plymouth Gin Rougie Logo_Rhum_Clement
stGermain Nespresso Champagne Nicolas Feuillatte
Satub France Perfect Puree of Napa Valley The_Ritz_Carlton
Le Cordon Blue Miami American Lamb Sid Wainer
Tasmanian Rain Palm Beach Illustrated  
________________________________________________
AFTERPARTY SPONSORS
Logo_Rhum_Clement stGermain
Champagne Nicolas Feuillatte Tasmanian Rain

 

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