Friday, September 19, 2014

Miami Spice Mash-Up Grand Finale at Lure Fishbar

What is better than going to a restaurant and pigging out on a Miami Spice meal? How about going to a restaurant and pigging out on 3 Miami Spice meals at the same time? That is what the Miami Spice Mash-Up Series was all about this year. Presented by the Greater Miami Convention & Visitors Bureau (GMCVB), the popular series brought together some of the most well known chefs in Miami to one location, where together they would cook up dishes from their own restaurants' Miami Spice menus.

Chefs John Iatrellis of Lure Fishbar, Wolfgang Birk of Area 31
and David Bracha of Oak Tavern describing their Miami Spice Menus

The last installment of the series took place on September 4th at Lure Fishbar in the Lowes Miami Beach Hotel, and my taste buds had the pleasure of being a part of it. Chefs Jon Iatrellis of Lure, Wolgang Birk of Area 31 and David Bracha of Oak Tavern, teamed up to deliver a memorable evening to the happy foodies in attendance. Guests enjoyed a parade of seafood dishes prepared by each chef, along with desserts crafted by the trio for only $75 per person. The night included a cocktail reception that featured one complimentary Botran Rum Deluxe Mojito (which was insane), a Stella Artois and a glass of wine from Wines of Chile.

Botran Rum Deluxe Mojito

While this was the Inaugural year of the Miami Spice Mash-Up, it became quite the talk of the town, giving Miami Spice fans the opportunity to preview the menus of the Magic City's most talented chefs in just one sitting, while also interacting with them on a more personal basis. Below is a photographic recap of the event, along with descriptions of the amazing dishes. Miami Spice season is coming to a close on September 30th, but you still have time to check out some of these menus. Bon Appetit!

Deviled Egg Compliments of the Chef
Raw Bar Platter - East Coast Oysters, Middle Neck Clams
and Shrimp Cocktail from Lure Fishbar

Ruby Red Shrimp - Tiradito, Ginger, Togarashi from Area 31

Tuna Poke - Tamari, Ogo Seaweed, and Avocado from Oak Tavern

Shrimp Risotto - Plancha Seared Shrimp, Confit of Tomato, Scallions,
Chorizo, Micro Cilantro, and Brandy Cream from Lure Fishbar

Fried Hogfish - Garlicky Black Bean Sauce, and Seabean Salad
from Area 31

Wood Grilled Cobia - Sumac, Eggplant, and Pea Salad
from Oak Tavern

Chef David Bracha of Oak Taven Interacting
With The Guests

Trio of  Desserts - Pistachio Ice Cream with Spice
Bread Crumble from Lure Fishbar, Cuatro Leches Made
With Dulce de Leche and Zacapa Rum from Area 31, and
Pot de Creme, with Creme Fraiche and Maldon Sea Salt
from Oak Tavern

Lure Fishbar on Urbanspoon

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