Andrew Balick has been "tapped" to be the new executive chef at Tap 42. Balick will take over duties on April 29, though he is executing the gastropub's menu for the Las Olas Food and Wine Festival.
The young chef has quite the pedigree, by the way.
His resume reads like a Zagat Guide of beautiful South Beach restaurants: Azul at the Mandarin Oriental Miami, The DiLido Beach Club at the Ritz-Carlton South Beach, Pied a Tierre at the Cadet Hotel, and the Ritz-Carlton Fort Lauderdale.
So why the move to Tap 42? Balick tells Clean Plate Charlie that when he spoke to Tap's owners, "their passion and drive was what made me want to cook for them. I wouldn't have come on board had I not clicked so well with them."
Balick said that although the formal training he received at the Ritz-Carlton and Mandarin were invaluable, his long term goals fall better in line with a gastropub concept.
While we were told Tap 42 is not turning into some pretentious, schmancy restaurant (thankfully), we were impressed with what chef Balick has in mind going forward. "I want to incorporate beer into the food in ways that people haven't seen before. I'd also like to do some beer pairing dinners."
If you want a taste of things to come, Balick is demonstrating his prowess at the Las Olas Wine and Food Festival on April 19, where he'll be serving an Ommegang Three Philosophers braised pork shoulder with aged white cheddar mornay on a potato roll for Tap 42.
After that, the chef will take a week off to prepare for his new gig at the gastropub. Balick is clearly looking forward to his new role and the opportunities to show off his talents. "The people who come to Tap 42 are curious and sophisticated about food and beer. I'm not trying to reinvent the wheel, but I can't wait to try some new things. I think only good things can come from
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