James Beard Award-winning chef Mike Lata (Charleston) is taking over Harry's Pizzeria on Tuesday, April 8 at 7PM. I haven't made it up to The Ordinary yet but was blown away by my meal at Fig a few years ago. Their pork trotters were number two on my dish of the year post and the overall meal made my Top Ten 2010. (MGFD took the top spot)
As I've mentioned several times here, these are really fun and delicious dinners. This one sounds like a winner too.
Welcome
Royal Bermuda Yacht Club
1 3/4 oz Mount Gay Rum
3/4 oz lime juice
1/3 oz velvet falernum
1/3 oz Clement Creole Shrub
Combine all ingredients and shake, double strain into a coupe.
Passed
Avocado toast, Bulls Bay Sea Salt,
ChiliWood Oven Roasted Island Creek Oysters, Wild Fennel, Florida Bottarga
Smoked Coosaw Cup Oysters, Saltines, Hot Sauce
Pizza of Capers Clams, Green Garlic, Mustard Greens, Fresh Mozzarella
First
Pickled White Shrimp
Marinated Razor Clams, Green Apple, Jalapeño, Cilantro
Second
Fritto Misto, Green Garlic Aioli
Crunchy Spring Vegetable Salad
Third
Salt-Baked Dayboat Fish, Artichoke, Lemon-Butter Vinaigrette, Greens
Carolina (Gold Rice) Ice Cream
Dessert
Sticky Sorghum Cake with Calvados Ice Cream
To Drink
Sparkling Patrick Piuze, Val de Mer Cremant
White Nigl, Gruner Veltliner, Freiheit
Red Occhipinti SP68
Red La Torre Rosso di Toscana "Ampelio"
Mike Lata is Chef/Partner of FIG Restaurant in Charleston, SC, which he opened in 2003 with Partner Adam Nemirow and was just nominated for a 2014 Beard Award for Outstanding Wine Service. In December 2012, Lata and Nemirow opened The Ordinary, a classic oyster bar and seafood hall in Charleston's Upper King district, to much local and national acclaim. The James Beard Foundation has nominated The Ordinary as Best New Restaurant in 2013, and GQ, Esquire and Bon Appétit also named it one of the best restaurants of the year.
A native New Englander, Mike started his culinary career at an early age, working in kitchens in Boston, New Orleans, Atlanta and France before landing in Charleston in 1998. Mike is a hands-on, self-taught chef who continues to delight making the most basic things delicious, creating food that is bright, uncomplicated and understated. His longstanding and outspoken commitment to support local farmers, fishermen and purveyors has cemented his position as a notable champion for Charleston's flourishing culinary renaissance. Mike is an active member of the Southern Foodways Alliance, co-founder of the Charleston Slow Food convivium, and the Official Charleston Representative for the Charleston Convention & Visitors Bureau.
Nominated in 2007 and 2008 for the James Beard Foundation Award, Best Chef: Southeast, Mike took home the award in 2009. His food, philosophy, and contributions to the Charleston community have earned him recognition on national platform, including coverage in Food & Wine, Bon Appétit, Esquire, Garden & Gun, Southern Living, Travel + Leisure, USA Today, The New York Times and many more. Mike competed on the Food Network's "Iron Chef America" and was featured on the same network's "The Best Thing I Ever Ate." He was profiled on Dateline's "Platelist," which described Mike's food as "so good it will buckle your knees." FIG has been consistently voted "Best Restaurant in Charleston" by Charleston City Paper readers and continues to be a favorite local destination.
You can purchase tickets HERE
Harry's Pizzeria
3918 North Miami Avenue
Miami, FL 33127
786.275.4963
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