Tuesday, November 27, 2012

Ruinart Champagne Dinner @ Michy's 12/4/12


  KICKING OFF ART BASEL WITH RUINART CHAMPAGNE
 WHAT A WAY TO KICK OFF ART BASEL!!!!
PLEASE JOIN LACEY BURKE AND RUINART CHAMPAGNE
FOR A WONDERFUL DINNER AT MICHY'S
first
Foie Gras Torchon Chestnuts, Grilled Figs, Mâche
Ruinart, Blanc de Blancs, NV
 next
        Sautéed Skate Wing Celery Root Purée, Taylor Bay Scallops, Sage Beurre Noisette
Ruinart, Rose, NV
then
Grilled Wagyu Ribeye Roasted Bone Marrow, Yukon Gold Potato, Melting Demi
Dom Ruinart, 1998
finally
A Delicious Michy’s Dessert
 Ruinart, Blanc de Blancs, Magnum
$110 per person (not including tax and gratuity)
Tuesday, December 4, 7pm sharp
for reservations call : 305.759.2001
Michy's
6927 Biscayne Blvd
Miami, FL 33138

Friday, November 16, 2012

Bourbon Steak Fifth Anniversary Special 12/3-12/7/12

                                               
                                      BOURBON STEAK Miami Logo




BOURBON STEAK Celebrates Fifth Anniversary

with a Collection of Michael Mina Classic Dishes.  This special tasting menu us available December 3rd thru December 7.  Additionally, Michael Mina will be in the house on December 6 and December 7.  Book now!!!


American Caviar Parfait


Ahi Tuna Tartare Ancho Chile, Bosc Pear, Sesame Oil
Ruinart Blanc de Blancs Reims France NV


~


Maine Lobster Pot Pie Truffle Cream, Seasonal Vegetables
Pierre Matrot Chardonnay Meursault France 2008


~


Miso-Glazed Sea Bass Maitake Mushrooms, Dashi Broth
Cloudy Bay Pinot Noir Marlborough New Zealand 2009


~


Duo of Prime Beef Glazed Short Ribs, New York Strip,
Hudson Valley Foie Gras, A Trio of Signature Side Dishes
Numanthia Tempranillo Toro Spain 2008


~


Chocolate Molten Cake Ganache, Malted Milk Ice Cream
Alvear Solera Sherry Mantilla Morile  Spain 1927



$125 per person
$55 wine pairing optional
Anniversary menu is required to be ordered by the entire table


Bourbon Steak 
Turnberry Isle Miami
19999 West Country Club Drive
Miami, FL 33180
Tel: 786.279.6600

Wednesday, November 14, 2012

Norman Van Aken & Seamus Mullen Dinner 11/17/12

Miami Book Fair International invites you to join superstar chefs

Norman Van Aken and Seamus Mullen for a special dinner event at Tuyo restaurant atop MDC's Miami Culinary Institute. This intimate event features an opportunity to meet and greet the chefs, who will be signing copies of their new books.


Saturday, November 17, 2012
Champagne and tapas reception with chefs/authors, 7 p.m.
Dinner, 7:45 p.m. 


Autumn Squash Salad
Seamus Mullen

Nassau “Rundown” with Snapper and Coconut
Norman Van Aken

Cazuela of Mongetes and Cockles
Seamus Mullen

Pork Havana, Key West Style
Norman Van Aken

Caramel Flan Con Coco
Norman Van Aken

Dinner is $130 per person, not including tax and gratuity. Wine pairings are offered with each course. Seating is limited. Call 305-237-3200 for tickets.

Utensils graphic
Tuyomiami.com | 305.237.3200
DOWNTOWN
MIAMI

Tuesday, November 13, 2012

Thanksgiving 305 Style via Chef Aaron Brooks 11/17/12

                                    




In the first of a six-class series, Chef Aaron Brooks will host an outdoor cooking class this Saturday, November 17 from 2 to 4pm that show guests how to make Miami-style preparations for Thanksgiving foods, such as grilling a turkey instead of roasting it. Miamians enjoy grilling weather year round, after all, so why not take advantage during the holidays? Classes include a welcome cocktail, beer and wine to enjoy during class, a take-home gift bag and of course, plenty of snacking! The full menu for the class is as follows:

Shrimp off the Barbie, Mexican Corn, Cilantro and Hot Source

Mesquite Smoked Turkey 'Steaks', Grilled Autumn Vegetables, Brown Sugar Baked Sweet Potatoes, Cranberry Chutney

Grilled "baked" Crab Apples, Salted Crumble, Coconut Rum Caramel Sauce, Tahitian Vanilla Bean Whipped Cream


Class is USD 135 per person inclusive of tax and gratuity.  


                                      

Edge, Steak & Bar is located at 1435 Brickell Avenue on the 7th floor of Four Seasons Hotel Miami, and serves dinner nightly from 6 p.m. to 11 p.m. Telephone: (305) 381-3190;

Wednesday, November 7, 2012

Cobayas for a Cause @ The Dutch 11/18/12

       

                                     d


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THE DUTCH AT W SOUTH BEACH TO HOST HURRICANE SANDY RELIEF DINNER
Local Miami Chefs to Join Andrew Carmellini for Dinner & Silent Auction November 18, 2012

COBAYAS FOR A CAUSE

Miami is no stranger to hurricanes, and when Hurricane Sandy hit the Northeast last week, thousands of businesses and residents were left struggling for survival. In an effort to provide relief for the victims of ‘Sandy’, chef Andrew Carmellini and his team at The Dutch at W South Beach Hotel & Residences have teamed up with Cobaya – Gourmet Guinea Pigs, the organizers of Miami’s premier underground dining events, to gather renowned Miami chefs and businesses to join them in a five-course dinner and silent auction taking place Sunday, November 18, 2012.

“We got rocked up in New York, some much worse than others. Many people like myself have roots in both the tri-state and South Florida, so I knew I could count on the culinary talent of Miami for help. Cobaya has been instrumental in this rally,” says Carmellini.

Priced at $250 per person all-inclusive, the special evening will bring together some of our region’s most notable chefs including Antonio Bachour (J&G Grill),Michelle Bernstein (Michy’s), Aaron Brooks (Edge Steak), Jeremiah Bullfrog (gastroPod and the upcomingFreehand), Richard Gras (J&G Grill), Brad Kilgore(Exit 1) and Andrew Zimmern’s AZ Canteen joined by The Dutch’s stellar culinary team, chef de cuisine Conor Hanlon, pastry chef Josh Gripper and head bartenderRob Ferrara. Guests can expect signature dishes and chef favorites for each course, expertly paired with wine and cocktails, and Michael Schwartz of Michael's Genuine Food & Drink will be on hand to pour hisMichael's Genuine Home Brew and help out in the kitchen.  

The evening starts at 7:00 p.m. with cocktails by BarLab and canapés in the lush Grove at W South Beach followed by dinner on The Terrace at The Dutch.

All of the participating chefs are Cobaya alumni in one way or another, and we are thrilled by the incredibly generous and unhesitating response by local chefs to the call for help. We hope that our group of guinea pigs responds in the same fashion. We have a block of tickets that we are taking requests for and will conduct a lottery this Friday November 9, 2012 to fill available spots. Though this is pricier than our usual Cobaya events, it is a stellar lineup and a worthwhile cause, and we hope you feel the same.

We also encourage you to come ready to bid on some fantastic items for the silent auction, which will feature an array of items from hotel stays and spa days to autographed cookbooks and dinner certificates.Cobaya also will be contributing four guaranteed seats for a future Cobaya dinner to the auction.

ALL PROCEEDS from the dinner and silent auction will go directly to NYC Food Flood, a fund started in concert by Carmellini and fellow New York chefs, Marco Canora, Seamus Mullen and George Mendes, joining efforts to generate funds directed to relief efforts in their own backyard. You can follow NYC Food Flood on twitter @NYCFoodFlood.

To request seats, please email your request to cobayamiami@gmail.com and specify how many spots you would like. We will be conducting a lottery to fill the available spots on Friday November 9, 2012. You will then need to book your seats via PayPal by Monday November 12 (a link will be made available on this page). So please respond quickly is you're interested.

Please help Cobaya support this worthy cause.

The Dutch is located inside W South Beach Hotel & Residences, 2201 Collins Avenue, in Miami Beach, Florida, 33139.

Tuesday, November 6, 2012

Daniel Boulud and White Truffles @ db bistro moderne 11/28/12

If you won the lottery recently or have some extra cash you need to spend this is the dinner for you...  Chef Boulud will be back in town and in the kitchen for a six course dinner honoring white truffles.  You know when chef Boulud is in the house you are in for an extra special evening.

I'm on my way to buy some lottery tickets now...







CELERY CHESTNUT SOUP
Foie Gras Royale, Roasted Squab Breast Brioche Croutons, White Truffle
Tenuta Carretta “Cayega” Roero Ameis 2011
.....
TRUFFLE RISOTTO
Creamy Carnaroli Rice, Parmesan Emulsion White Truffle
Tenuta Carretta “Bric Quecia” Barbera 2008
.....
ROASTED TURBOT
Cauliflower Mousseline, Romanesco, Roasted Porcini
Tenuta Carretta “Bordino” Barbaresco 2008 Tenuta Carretta “Bordino” Barbaresco 1996
. . . . .
TASTING OF MILK VEAL
Caramelized Salsify, Endive Marmalade, White Truffle
Tenuta Carretta “Cannubi” Barolo 2004
.....
BRIE DE MEAUX AU TRUFFLE
Frisée, Champagne Grapes, Truffle Dressing
Cantine Benedetti Amarone della Valpolicella 2006
. . . . .
ICE CREAM COOKIE SANDWICH
White Chocolate Cremeux, Coco Streusel White Truffle-Scented Mascarpone Ice Cream
Tenuta Carretta Moscato d’Asti 2011 



Monday, November 5, 2012

Free Mixology Demo & Tasting w/ David Ortiz @ Hollywood Vine 11/9/12



Friday, November 9th from 7-9 pm mixology demonstration using craft spirits, extracts, cordials and concoctions with Master Mixologist, David Ortiz, ambassador for The American Still Life.

David will be presenting a series of “small batch” artisan spirits produced by independent distillers in the U.S. and abroad. He will guide you through a tasting and cocktail demonstration with the following spirits:


No Charge


CORSAIR TRIPLE SMOKE WHISKEY
 

At Corsair Artisan we craft classic spirits tweaked with the unusual, to provide enjoyably unique offerings. We use traditional copper pot stills to distill true small batches of a few dozen to a few hundred bottles. We are an independent distillery headquartered and distilling in Nashville, TN as well as Bowling Green, KY. Our spirits are based on traditional recipes but are noted for unusual and interesting flavor profiles. We take three fractions of malted barley, each smoked by a different fuel—cherry wood, peat, and beechwood—to craft this deeply complex whiskey. Pot distilled then barreled in new charred oak, Triple Smoke has the sweetness and barrel notes of an American Whiskey and a single malt’s rich smoke, broadened by tones of cherry and beech. Excellent mixed or neat.

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BOYD & BLAIR POTATO VODKA
Brand Profile:


Barry Young and C. Prentiss Orr didn’t set out to make the world’s best vodka. They set out to make a really great vodka distilled only from local produce. They started with the best Pennsylvania potatoes and a hand hammered copper pot still and added a passion for perfecting a recipe that includes only the ‘hearts’ of the spirit, not the extraneous stuff you’ll find in mass-produced, continuous-still vodka. Then, they did something honorable. Rather than naming the vodka after themselves, they looked to their family trees and channeled the spirits of two patriarchs. True, James Boyd Rafferty and Dr William Blair didn’t know squat about making vodka. But they embodied the value of hard work, the joy of following a dream and the rewards of a job well done.
 
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SMOOTH AMBLER OLD SCOUT BOURBON WHISKEY
Brand Profile:


Smooth Ambler Spirits Distillery is a state-of-the-art, 5200 square foot stillhouse embedded in the rolling Appalachian hills of Greenbrier County, West Virginia. Handcrafted, true, small batch spirits made to an exacting degree amid lush mountains known for seeing things get done by people committed to doing them the right way. Smooth Ambler Old Scout Bourbon is a fine curated whiskey; “scouted” during our efforts to find an exceptional American Whiskey with smoothness and flavor we admire. We obtain Old Scout to make available to our friends (and to ourselves) delicious, drinkable bourbon that might otherwise remain unenjoyed.
 
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BITTERMENS LIQUEURS, EXTRACTS AND TONICS
Brand Profile:


Avery and Janet Glasser started Bittermens, Inc. in 2007 with the vision of creating a new type of cocktail bitters. In the years that followed, Bittermens has grown to become one of  the largest artisanal producers of cocktail bitters, flavoring extracts and other curiosities – such as vinegar based shrubs and exquisitely sour citrates. Fate intervened when they were reunited with long time friend Mayur Subbarao, a master vermouth formulator and creator of wonderful cordials while working together on a New York pop-up bar concept. Together, the three formed Bittermens Spirits, Inc. and embarked on creating a new space where they can launch a generation of American-produced artisanal liqueurs, cordials and vermouths.
 
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JACK RUDY SMALL BATCH TONIC
Brand Profile:


Jack Rudy Cocktail Co. was created to preserve and revive the heritage of crafted cocktails using quality ingredients by improving upon tradition and appealing to a modern market. In short, Jack Rudy Cocktail Co. will offer the world a better drink. Jack Rudy was many things. He was a pilot who illegally flew his plane under the Ohio River Bridge(on a dare), and he worked on planes during WWII. He invented a mechanical device for pharmacists to count pills (rather than by hand), and built a houseboat out of an old city bus. He drew a line on it where he said it would float when launched and it was dead on. He was an engineer for his working life after the war. He was, as legend has it, a "marvelous dancer.” He read Popular Mechanics & National Geographic cover to cover - a curious type who made his own bullets, and shot them into a dirt wall he constructed in his basement. He LOVED to entertain and was known to overindulge in drink, smoke, and his wife’s gourmet cooking.
 
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Along with many others….
Hollywood Vine
2035 Harrison Street
Hollywood, FL 33020
954-922-2910
954-922-7660 fax

Saturday, November 3, 2012

Sensational Sunday Supper @ Michy's 11/4/12


                          
                SENSATIONAL SUNDAY SUPPER


The Sensational Sunday Supper is a night to get the family together and go out for great food and great conversation, distraction free. Served family-style, at $38 per adult, $22 per person for kids under 12 (beverages, tax, and gratuity additional). In addition, wine from $25-$30 per bottle, and wines by the glass priced at $6-$8.

THIS WEEKS MENU
first course
BIBB SALAD
CORN SOUP WITH CORN FRITTER

second course
MICHYS FRIED CHICKEN
COLESLAW, MASHED POTAO

dessert
BANANA CREAM PIE

Leave your smart phones and tablets in the car, because if your server sees that you haven't played with any electronic gadget during dinner, everyone at the table will be rewarded with complimentary red velvet cupcakes after dessert!
Please call Michy's at 305 759 2001 to make a reservation.


Michy's
6927 Biscayne Blvd
Miami, FL 33138