Tuesday, March 23, 2010

experiment #4 - Altamare w Chef Simon Stojanovic

Another successful experiment concluded. This time, twenty guinea pigs got to try a menu crafted by Chef Simon Stojanovic (an alum of MGF&D) as owner Claudio Giordano played host and poured wine at Altamare, the new incarnation of South Beach's longstanding locals' favorite, Altamar.

I arrived at the dinner late (though still in time for a braised and grilled octopus with aioli over farro spiked with chorizo and green tomatoes, and then a delicious Deep Creek Farms lamb heart with a kumquat chutney), so hopefully some of our other attendees will have some good recaps. My own thoughts on the meal are here at Food For Thought; and Chowfather has a good recap too (more complete than mine).

Thanks to Claudio for being such a gracious host, to Chef Stojanovic and pastry chef Crystal {?} for putting together some great food, to Ellen Marchman of Get Ink for helping to coordinate things, and most of all, to all of the guinea pigs for coming out. I am constantly gratified and energized by the tremendous support we've received for these dinners. There's lots more in store, so if you haven't had a chance to join us yet, stay tuned.

The menu:

Sheepshead Carpaccio
heart of palm, cara cara orange, chive salt

Triggerfish Tempura
shaved fennel and buddha's hand salad

Grilled Octopus
warm farro, chorizo, grilled lemon, green tomato, saffron aioli

Grilled Deep Creek Ranch Lamb Heart
fregola, kumquat and medjool date chutney

House Made Pappardelle
braised short rib, beet greens, bufala mozzarella, roasted tomato

Chocolate Mousse Brulée
fennel sponge cake, candied lemon, olive oil gelato

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