Another experiment completed, this time with Chef Paula DaSilva of 1500° restaurant at the Eden Roc Hotel on Miami Beach. For most of the dinner we had moonlit ocean views on the back terrace, until raindrops drove us inside. Fortunately, the crispy-skinned suckling pig porchetta made it inside before getting wet.
Here's the menu for the night, which followed a "Last Meal" theme with "final requests" from Chef DaSilva as well as her sous chefs Adrienne Grenier and Tony Velazquez:
Mini In-n-Out Burgers
Pork Belly Tacos with Kimchee
Bacalao Fritters with Roasted Garlic Aioli
Bacon and Egg Custards
Grilled Bread with Ricotta and Mandarinquat Marmalade
On the Table
House Smoked Duck Breast
House Made Sausage
Mortadella, Salami, Prosciutto
Pan con Tomate
"Bacon Bloody Mary"
On the Light Side
Tomato and Burrata Salad with Herbs
Grilled Santa Barbara Spot Prawns with Old Bay and Lemon
Sashimi of Wahoo with Spicy Green Papaya Slaw and Soy Vinaigrette
"Passion Pisco Sour"
Crispy Confit Chicken Wings with Red Hot Aioli
Beef Enchiladas with Avocado Salsa and Cotija
Pasta Carbonara with Benton's Bacon
"Roasted Jalapeño Blackberry Margarita"
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Whole Roasted Branzino with Lemon, Roasted Potatoes, Virgin Oil
Rotisserie Chicken with Chorizo Rice and Black Beans
Crispy Suckling Porchetta with Greens, Crispy Yucca and Salsa Verde
Braised Short Ribs with Pommes Purée, Crispy Onions and Charred Scallions
"Bourbon Arnold Palmer"
Basil Limoncello Granita
Olive Oil Panna Cotta with Macerated Berries
Fresh Spiced Doughnuts
Ice Cream Sandwiches
Pierre Robert Black Truffle Cheese
"Captain Crunch White Russian Milkshake"
Many thanks to Chef DaSilva and all of her crew in the kitchen and the dining room at 1500°; and, as always, to all of the guinea pigs whose ongoing support makes these experiments possible.
4525 Collins Avenue
Miami Beach, FL