We write about culinary events all the time.
Whether it's an individual dinner, a food festival, or a group of chefs preparing a meal, each one tends to focus on each chef showing off his or her individual style.
While we're all about sampling different styles of food in one fell swoop, these sorts of tastings aren't exactly groundbreaking -- every now and then it's nice to see something that diverges from the same old path.
Last night Paula DaSilva teamed up with Jamie DeRosa at Tongue & Cheek in Miami Beach for the last Kitchen Collaboration dinner of the season.
The pair were joined by local celebrity chefs, 7 News anchor Belkys Nerey, and a bunch of eager foodies looking to sample the innovative synergistic cuisine.
After about four weeks of planning with multiple email exchanges between DaSilva and DeRosa, the pair settled on menu plan with a welcome reception of snacks and cocktails.
"One of us would start something and then add or take away an ingredient or component," said DaSilva. "We started out at A and ended up at M or N. Our choice of flavors and styles are so different; we had to marry them together."
For $75 per person (excluding tax and gratuity) with an optional wine flight for $25, guests were treated to five-courses as well as snacks and a take home box of mignardises.
The welcome reception began with Nantucket bay scallop escabeche and cheddar biscuit, honey, Alaskan king crab as passed hors d'oeuvres.
Two signature cocktails were offered to start: the Clifford Worley with Nolet's Silver Dry Gin, cranberry, lime, and ginger and the Pumpkin Manhattan made with pumpkin-infused vodka and orange
In working together, the chefs were able to get away from the restrictions of day-to-day service by combining ingredients and flavors that would most likely intrigue and intimidate even the unadventurous palates -- i.e. no picky eaters.
The menu included:
Appetizer - Pig Head Porchetta with Pickled Mushrooms, Radicchio, Apples, Lardo, and Celery Aioli
First Course - Sorrel Gnocchi, Sunchokes, Turkey Chicharrones, Apple Miso, and Dulce de Leche
Second Course - Brazilian Style "Muqueca" with Seppioline
Main Entree - Wild Red Leg Partridge, Bone Marrow Croquette, Cardoons, Turnip Top Salsa Verde
Dessert - Florida Grapefruit Cake, Dark Chocolate, Condensed Milk, Citrus Flowers
As was the case with past dinners, this collaboration drew a crowd of celebrities and chefs. Chefs Ralph Pagano and Allen Susser sat to eat while 7 News anchor Belkys Nerey was onsite filming.
Michael Schwartz and Michelle Bernstein attended previous dinners in the series.
While this was the last Kitchen Collaboration for 2013, expect to see more cooperative events at Tongue & Cheek starting up again next year.
Tongue & Cheek is located at 431 Washington Ave. in Miami Beach. Call 305-704-2900, or visit tandcmiami.com.
Follow Sara Ventiera on Twitter, @saraventiera.
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