Broward/Palm Beach Chefs Take Over Tongue & Cheek Miami Beach for Kitchen Collab Dinners | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

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

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 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.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss

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