This past Saturday we had our third dinner in collaboration with the South Beach Wine and Food Festival. Our chefs this time around were Bradley Kilgore of Miami's Alter and Brava, Jeremiah Stone and Fabian Von Hauske of New York City's Contra and Wildair, and Jean-Luc Royere of Azul in the Mandarin Oriental, which was our host for the evening. It was a great assembly of young talent: among other honors, Kilgore, Stone and Von Hauske all were included among Food & Wine magazine's 2016 "Best New Chefs" honors.
Here's their menu for the evening (you can see all the pictures in this Cobaya SOBEWFF 2017 flickr set):
Olive Oil Snow, Serrano Chili, Green Apple, Caviar
Sumac Crackers, Blood and Flagship Cheese
Crab Claw, Smoked Pepper, Chicharron
Jeremiah Stone and Fabian Von Hauske
Kombu-Cured Tuna, Finger Lime and XO Sauce
Raw Shrimp, Lobster, Butternut Squash
Smoked Kama, Koji Miso, Puffed Urbani Black Truffle
Japanese A5 Wagyu
Miso Bordelaise, Roasted Maitake Mushrooms, Caramelized Onions, Smoked Potato Espuma
Grape and Coconut
Fabian Von Hauske
A big thank you to all the chefs, to the whole crew in front and back of house at Azul who were working hard all evening, to Jeffrey Stambor of Beaulieu Vineyards for the wine pairings, to the SOBEWFF team for helping put this event together, and as always most of all, to the guinea pigs who joined us for the dinner and whose interest and support make these kind of events possible.