The saying goes, "Two heads are better than one."
While we'd have to say that idea holds true across the board, it's especially appropriate when it comes to creative endeavors, including the kitchen.
So what happens when you take two well-known chefs and pair them together?
Here's your chance to find out for yourself.
Tomorrow night, two-times James Beard nominee Clay Conley of Buccan and renowned chef Jamie DeRosa, who has spent time at the Fat Duck -- one of the 50 best restaurants in the world -- and working as executive chef for Iron Chef Geoffrey Zakarian at the Tudor House, are getting together at DeRosa's Miami Beach spot to create culinary magic at Tongue & Cheek's second Kitchen Collaboration dinner.
For $75 per person excluding tax and gratuity, with a $25 wine flight option, guests get to sample a joint menu from two of South Florida's most highly respected chefs.
The menu includes:
- A welcome reception with two snacks and two signature cocktails including the"Nuttin' Honey," a Manhattan with Mitcher's Bourbon, Smoked Walnuts, Organic Honey and the "Clifford Worley" with Gin, Cranberry, Lime Caviar
- Blue Hill Maine Live Sea Urchin "Chowda"
- Pumpkin Gnudi, Ameretti Cookies, Black Truffle
- Branzino, Sweet Potato "Barigoule", Fennel Bulbs
- White Pekin Duck, Sous Vide Celeraic, Chestnut Nasturtium Crumble
- Braised Lamb Neck Stroganoff, Charred Endive, Cranberry
- Faro Semifreddo, Rye Bread Pudding, Toasted Brioche Sauce
- Plate of Mignardises
The last dinner, for which DeRosa teamed up with Top Chef Texas finalist and Sundy House chef Lindsay Autry, took more than two months of planning and preparation with more than 20 pages of notes and revisions.
DeRosa and Conley started working on the menu just after the Autry dinner about a month ago.
"We started about a month ago with emails, phone calls, and late-night rants after service for the past few weeks," said DeRosa. "As of today, we have a good base of ingredients, but we're still kind of winging it. He's going to show up early Thursday, and we're going to make it happen."
This is the second dinner of the three-part series, which is bringing some of the most respected chefs in Broward and Palm Beach counties down to Tongue & Cheek. The next dinner with 3030 Ocean's Paula DaSilva is taking place on Wednesday, November 20.
DeRosa's goal with the series is to expose Broward and Palm Beach chefs to Miami diners.
"Generally, most dinners or events are specific to counties," said DeRosa. "I thought this would be a great chance to really interact by bringing these guys down to meet them and have their guests experience Tongue & Cheek and our guests to try their food, styles, and philosophies. It really is a collaboration between two people who have never cooked together before."
Anyone who tweets #KitchenCollab and mentions @CleanPlateBPB can get a 20 percent discount on the collaboration dinner. Call for reservations.
The dinner is taking place at 7 p.m.
Tongue & Cheek is located at 431 Washington Ave. in Miami Beach. Call 305-704-2900, or visit tandcmiami.com.
See Also: Ten Best Chefs in Palm Beach County
Follow Sara Ventiera on Twitter, @saraventiera.
Follow @CleanPlateBPB
