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MIAMI

CULINARY LINEUP

Michael Lewis

KYU

Tuesday
SEPTEMBER 22
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Michael Schwartz

Amara at Paraiso

Wednesday
SEPTEMBER 23
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Jeff McInnis & Janine Booth

Root & Bone + Stiltsville

Thursday
SEPTEMBER 24
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Giorgio Rapicavoli

Eating House

Friday
SEPTEMBER 25
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Brad Kilgore

Ember

SUNDAY
SEPTEMBER 27
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SPONSORS

PARTNERED FARMS

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FIRST COURSE

Cuban Sandwich Egg Roll

SECOND COURSE

Pulled Pork Rib Pickled Radish Tacos

Pork Floss / Spicy Peanuts / Pickled Onions / Fresh Cilantro

THIRD COURSE

Samgyeopsal

Shiso Leaf / Sticky Rice / Kimchee / Ssamjang / Scallion Salad

FOURTH COURSE

Masitas de Puerco Japchae

Sweet Potato Noodles / Carrots / Zuchinni / Squash / Scallions / Fried Wontons

FIFTH COURSE

Flan de Tocino y Queso de Cabra

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WINES

Patz & Hall Sonoma Coast Chardonnay 2017
Patz & Hall Sonoma Coast Pinot Noir 2017

FIRST COURSE

Snacks

Chef’s assortment of cured meats and regional cheese

SECOND COURSE

Bacon & Eggs

Whipped Lardo Rilletes, caviar, crostini, heritage pork katsuobushi

THIRD COURSE

Cajun Jambon Musubi

Marinated heritage pork shoulder, sticky rice, katsu sauce

FOURTH COURSE

Smoked Red Wattle

charred cebollita, harissa, mustard greens, fennel pollen

FIFTH COURSE

Pork Fat Bread Pudding

Heritage pork fat, brioche, chocolate, dulce de leche

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COMING SOON

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Coming Soon

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FIRST COURSE

Shrimp ceviche

Classic Ecuadorian Shrimp Ceviche with Roasted Jalapeno, Sliced Avocado, spicy popcorn and cilantro.

SECOND COURSE

Tortilla Soup

JG’s Tortilla Soup: Tortilla soup with red chile broth, poached chicken, crema, cotija and crunchy tortilla strips

THIRD COURSE

Pork Milanesa with sage chimichurri and judias verde salad

Thinly pounded crispy pork tenderloin topped with a sage chimichurri, served with a green bean salad with dates and oranges.

FOURTH COURSE

Tres Leches Cake

Classic Mexican Cake soaked with three milks and dark rum. Served with macerated berries.

Mocktail

Pamplemousse Mock Paloma
lime & grapefruit

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Coming Soon

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WINES

Patz & Hall Sonoma Coast Chardonnay 2017
Patz & Hall Sonoma Coast Pinot Noir 2017

​FIRST COURSE

PIG MAC

porkbelly, lettuce, cheese, pickles, onions, special sauce

SECOND COURSE

NIJI ROLL BENTO BOX

tuna, salmon, hamachi

THIRD COURSE

ROASTED BONE MARROW

pork larb, grilled focaccia, thai basil, mint, cilantro

FOURTH COURSE

PORK DAN DAN NOODLES

spring onions, shiitake mushrooms, scintilla farms pea tendrils

FIFTH COURSE

DEVILS DOZEN MUG CAKE

chocolate macaroon, chocolate mousse

Mocktail

Spicy Songkran
Thai basil syrup, Thai chili, lime, mint, mango LaCroix

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Coming Soon

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MENU

WINES

Patz & Hall Sonoma Coast Chardonnay 2017
Patz & Hall Sonoma Coast Pinot Noir 2017

FIRST COURSE

Crisp Pork Belly Scallops and Poblano Mole

SECOND COURSE

Pig Head Carnitas

THIRD COURSE

Garganelli with Wild Boar Ragout

FOURTH COURSE

Bacon Creme Brûlée

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