Whole Steer Dinner @ Quality Meats Miami Beach

Fire Fire! and lots of great stuff cooking under those flames.  They were the flames of Chef Patrick Rebholz of Quality Meats Miami Beach, an expert in whole animal butchery, and Norberto Piattoni, who was head chef at Francis Mallmann's Hotel Garzon and more recently chef at San Francisco’s Bar Tartine.

They collaborated last week and cooked a 900 lb. whole steer on the Quality Meats' terrace.  The duo along with Craig Koketsu, chef/partner and Antonio Mora, executive chef at Quality Meats NYC  created three separate dinners.  Night one featured an asado BBQ consisting of whole ribs, sausage and various steaks including bate, hanger, flank and skirt steak.  Night two featured a family-style feast that included beef liver pate, ground beef empanadas, smoked brisket and roasted bone marrow.

Unfortunately, I was unable to attend the first two nights. But I was in the house for night three.

The last dinner on Saturday night was labeled as the more formal dinner because it included a seated four course meal.  But the highlight of the night for me was the pre dinner parade of charcuterie and Canapés out by the fire on the terrace.  I was too busy grabbing food, drinking champagne and socializing with fellow Cobaya Miami guinea pigs in the house to take any pictures.

Here is what was served before we sat down:

Charcuterie:

Szechuan salami
Corned beef sausage
Green chorizo
Invertedly smoked soppreseta
Callebaut pistachio country pate
Slim jims
Smoked brisket

Canapés:

Hand cut and grilled beef empanadas
Melon and chili salt
Beef liver cones and truffled caviar

See what I mean?? Hard to top that... But they came close.  It should be noted that Patrick is my early favorite to win Cochon 555 next year.

Chef Patrick slinging super hand cut and grilled beef empanadas

Butternut Squash "cooked in the Ashes"

Dashi bone broth, braised shank, coddled egg and tenderloin tartare, sea urchin, shiso and egg yolk.

Charred leeks, green strawberries, blue cheese, mizuna and parsley vinaigrette

Carpaccio of beef, baby root vegetables, pistachio and dill vinaigrette

Buckwheat Risotto and stinging nettles

Wild Mushrooms

Slow Roasted Primals

Charred strawberry tart with sorrel and pistachio ice cream

This was a fun night and an impressive site.  I hope Chef Patrick continues to push the limits and do dinners like this.

Quality Meats Miami Beach
1501 Collins Avenue with onsite parking.
The restaurant is open for dinner on Sunday and Monday from 6PM to 11PM and from Tuesday through Saturday until midnight.
Website: www.qualitymeatsmiami; Telephone: 305-340-3333;