Broward/Palm Beach Chefs Take Over Tongue & Cheek Miami Beach for Kitchen Collab Dinners
It's chefs from Broward and Palm Beach who are making the trek down south for a series of collaborative dinners at Tongue & Cheek restaurant. And if these chefs can make the drive south, maybe you should too.
After all, we know you've been dying to check out Jamie DeRosa's restaurant Tongue & Cheek, which offers whimsical takes on classic American cuisine and finely crafted cocktails (hint: try the Bourbon for Apples), and these Kitchen Colab dinners are the perfect reason to head down to Miami and show strong support for some of the best chefs farther north in our territory.
The three-dinner series starts tonight, Wednesday September 25 at 7 p.m., when Sundy House's Lindsay Autry shares kitchen duty with chef DeRosa for a five-course dinner.
Then, the series continues on Thursday, October 17, when Buccan's Clay Conley teams up with the T&C staff for another five-course extravaganza -- and concludes on Wednesday, November 20 when Paula DaSilva partners with DeRosa and company for the last dinner in the series. DaSilva recently took the helm of 3030 Ocean.
Each Kitchen Colab event is $75 (excluding alcohol and gratuity) and includes a welcome reception with snacks and a signature welcome cocktail, the five-course dinner, and a goodie bag of swag to take home at the end of the evening! Tickets are available at tandcmiami.brownpapertickets.com. A wine flight designed to pair with the meal is an additional $25.
Here's tonight's menu to make your mouth water:
Welcome reception of snacks and signature cocktail -- Centennial Kumquat Old Fashioned
Escarole, flavors of celery, Cypress Creek tome, Black Mission figs, smoked walnuts
Sous vide albacore tuna, yogurt semifredo, cockles, spiced pear dashi
Crispy fried pork porchon, centennial kumquat, pumpkin seed, mostarda
Goat milk gnocchi, octopus bolognese, uni + bottarga
Rabbit lapin à la moutarde, carrot, sunflower seed risotto, marshmallow
Red banana mousse "cake" with chocolate soil and garden citrus; matcha tea ice cream with lemon balm, sorrel and coastal huckleberries. Accompanied by a plate of mignardises.