CHEF COLLECTIVE AT PAO
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| Chef Lee and Chef Qui on Top Chef |
Chef Paul Qui returns to Miami with his third Chef Collective Dinner at Pao on October 19, 2016. I've attended the first two dinners in the series and both were outstanding. I did not post recaps but you can see all of the dynamite dishes on my Instagram Feed. The First Dinner in the series featured the terrific "OG" Thai cooking of Chef Thai Changthong who is executive chef at Thai-Kun in Austin. The Second Dinner featured a wonderful Kaiseki meal via Chef Yoshi Okai from Paul's omakase restaurant in Austin, Otoko. And an awesome cameo from one of Miami's best chefs, Chef Makoto.
The third dinner should be great too. Paul has invited his good friend and fellow contestant on Top Chef Season 9, Ed Lee to Miami. Paul won that season and Ed finished in the top five.
The theme for the night is Bourbon and Tobacco and will feature Southern flavors infused with bourbon of course.
Chef Lee, is currently the chef/owner of 610 Magnolia and MilkWood in Louisville, KY and the culinary director for Succotash in National Harbor, Maryland and forthcoming in DC in 2017.
The theme for the night is Bourbon and Tobacco and will feature Southern flavors infused with bourbon of course.
Chef Lee, is currently the chef/owner of 610 Magnolia and MilkWood in Louisville, KY and the culinary director for Succotash in National Harbor, Maryland and forthcoming in DC in 2017.
He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. Most recently, he was nominated for a daytime Emmy for his role as host of the Emmy-winning series, The Mind of a Chef on PBS. He is also a judge on Master Chef.
Lee’s self-authored best-selling cookbook, Smoke & Pickles (Artisan Books, May 2013) chronicles his unconventional journey from the kitchens of Brooklyn to becoming a lauded Southern chef.
He recently created a limited edition small batch Rye and Bourbon blended whiskey with Master Blender Trey Zoeller of Jefferson's Bourbon called Chef's Collaboration. Hopefully, his suitcase will be packed with bottles...
October 19th, 2016, 7:00pm, Pao by Paul Qui
He recently created a limited edition small batch Rye and Bourbon blended whiskey with Master Blender Trey Zoeller of Jefferson's Bourbon called Chef's Collaboration. Hopefully, his suitcase will be packed with bottles...
Tickets are available for $95 exclusive of tax and service charge.
**Cobaya Members email me @ thechowfather@gmail.com for a discount code for the dinner generously being offered by Paul who is a big fan of the guinea pigs.
**Cobaya Members email me @ thechowfather@gmail.com for a discount code for the dinner generously being offered by Paul who is a big fan of the guinea pigs.
October 19th, 2016, 7:00pm, Pao by Paul Qui
Click here to book your tickets.
Faena Hotel
3201 Collins Ave, Miami Beach, FL 33140Hours of Operation
Dinner Only
6:00pm – 11:00pm (Sunday – Thursday)
6:00pm – 12:00am (Friday & Saturday)
For Information
Phone +1 786 655 5600 / + 1 844 798 9712
pao@faena.com
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