Here’s a taste of what’s on tap today at the Beard House.
Beachside Glamour, 7:00 P.M.
Wolfgang Birk, Area 31, Miami / Massimo De Francesca, Kimpton Seafire Resort + Spa, Grand Cayman, The Cayman Islands / Christopher Schaefer, Brandon’s, Palm Beach, FL / Daniel Traimas, Cobalt, Vero Beach, FL / Blair Wilson, The Social Club, Miami Beach, FL
From South Florida’s luxe beachfront properties to the Caribbean’s pristine coral reefs, popular coastal destinations beckon paradise-hungry travelers. Tonight this talented group of chefs will showcase the culinary side of these locales through their signature styles and upscale tropical cuisine, featuring dishes like Smoked Mahi Mahi Smack Dip with Marinated PEI Mussels, Tobiko, and Honey–Sriracha Aïoli; Florida Grouper and Dry-Aged New York Strip with Cilantro Sofrito, Tamarind, and Breadfruit Purée; and Mango Sorbet with Sweet Sticky Rice Cake, Coconut Coulis, Guava Pearls, and Sesame Tuile.
See the full menu below:
Key West Lobsters with Passion Fruit Gelée, Smoked Serranos, and Cocoa Powder
Hog Snapper Ceviche with Pineapple and Leche de Tigre
Yuca Fritters with White Sweet Potato Purée, Star Fruit, and Habanero Emulsion
Lightly Cured Wreckfish with Crispy Rice, Smoked Grapes, and Apple Gelée
Red Ossabaw Pork Belly with Smoked Sorghum and Pickled Peaches on Sweet Corn Biscuits
Smoked Mahi Mahi Smack Dip with Marinated PEI Mussels, Tobiko, and Honey–Sriracha Aïoli
War of the Roses > Pimm’s with Gin, Elderflower Liqueur, Lime, Peychaud’s Bitters, and Mint
Smoked Wahoo Crudo Escovitch with Giardiniera, Paprika Agrodolce, Key Lime Crema, and Pimento Ash
Donnafugata Lighea Zibibbo 2011
Sourdough-Wrapped Cobia with Salsa Verde, Green Almonds, Tasso Ham Crisp, and Potatoes
Sella & Mosca La Cala Vermentino di Sardegna 2013
Florida Poussin with Barrel-Aged Hot Mustard, Wild Mushrooms, and Bitter Greens
Patz & Hall Sonoma Coast Pinot Noir 2013
Florida Grouper and Dry-Aged New York Strip with Cilantro Sofrito, Tamarind, and Breadfruit Purée
Justin Justification 2013
Mango Sorbet with Sweet Sticky Rice Cake, Coconut Coulis, Guava Pearls, and Sesame Tuile
Paolo Saracco Moscato d’Asti DOCG NV
For all upcoming Beard House dinners, check out our events calendar.