Scene: The March of Dimes chefs event at the InterContinental Miami a few weeks ago. (I know, I know. I should have posted the night of, but I was way too full of savory and sweet. Note to self: Do not follow-up a mini-key lime bundt cake with a heaping plate of Rosa Mexicano's fabulous guacamole. It's. Just. Not. Worth it.)
The crowd: Socialites, philanthropists, foodies, media types.
The food: Tastings from practically every noteworthy restaurant in town. Standouts include the Kona Kampachi with jalapeno and ponzu from Pacific Time, short rib grilled cheese from Table 8 and an amazing braised beef from Cioppino. The Four Seasons also turned out some very pretty desserts, below.
Chefs: There were dozens, but my Kobe slider-addled brain can only recall seeing genial Allen Susser, Hiro Asano of Abokado, and hottie Chef Jeff McInnis of The Dilido Beach Club at the Ritz-Carlton South Beach (watch him this season on Top Chef). Oh, and the playful duo from Paradigm and Neomi's Grill at the Trump, chefs Kurtis Jantz and Chad Galiano, offering up their Hamachi with soy caviar, a hit the next night at the Chowhound Paradigm dinner.
And the sugary confections from We Take the Cake, purveyors of aforementioned deliciously rich mini key lime cakes. I always jump right for the desserts at these things. Nothing like a charity event to bring out my inner-glutton.
No comments:
Post a Comment