4

Broward/Palm Beach Chefs Take Over Tongue & Cheek Miami Beach for Kitchen Collab Dinners

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

South Beach is being invaded. No, it's not plane loads of tourists from New Jersey (though that's coming soon enough).

It's chefs from Broward and Palm Beach who are making the trek down south for a series of collaborative dinners at Tongue & Cheek restaurant. And if these chefs can make the drive south, maybe you should too.

After all, we know you've been dying to check out Jamie DeRosa's restaurant Tongue & Cheek, which offers whimsical takes on classic American cuisine and finely crafted cocktails (hint: try the Bourbon for Apples), and these Kitchen Colab dinners are the perfect reason to head down to Miami and show strong support for some of the best chefs farther north in our territory.

The three-dinner series starts tonight, Wednesday September 25 at 7 p.m., when Sundy House's Lindsay Autry shares kitchen duty with chef DeRosa for a five-course dinner.

Then, the series continues on Thursday, October 17, when Buccan's Clay Conley teams up with the T&C staff for another five-course extravaganza -- and concludes on Wednesday, November 20 when Paula DaSilva partners with DeRosa and company for the last dinner in the series. DaSilva recently took the helm of 3030 Ocean.

Each Kitchen Colab event is $75 (excluding alcohol and gratuity) and includes a welcome reception with snacks and a signature welcome cocktail, the five-course dinner, and a goodie bag of swag to take home at the end of the evening! Tickets are available at tandcmiami.brownpapertickets.com. A wine flight designed to pair with the meal is an additional $25.

Here's tonight's menu to make your mouth water:

Welcome reception of snacks and signature cocktail -- Centennial Kumquat Old Fashioned

Escarole, flavors of celery, Cypress Creek tome, Black Mission figs, smoked walnuts

Sous vide albacore tuna, yogurt semifredo, cockles, spiced pear dashi

Crispy fried pork porchon, centennial kumquat, pumpkin seed, mostarda

Goat milk gnocchi, octopus bolognese, uni + bottarga

Rabbit lapin à la moutarde, carrot, sunflower seed risotto, marshmallow

Red banana mousse "cake" with chocolate soil and garden citrus; matcha tea ice cream with lemon balm, sorrel and coastal huckleberries. Accompanied by a plate of mignardises.



Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in South Florida.

 

Join the New Times community and help support independent local journalism in South Florida.