So it’s needless to say that we were beyond excited when MFP was invited to a menu preview of her new book #MaximumFlavor Social. By the end of the meal, we left very impressed — it’s hard not to be when you’re served seven memorable courses (as you’ll see in the photos below).
#MaximumFlavor Social is Chef Adrianne’s third book and is due out on Amazon within the next few weeks. Inside the book, readers will discover more than 75 delicious dishes that they can recreate. But this cookbook goes well beyond just recipes. As the name implies, social media plays a huge role in this work. Facebook comments, tweets and Instagram comments from fans are injected into the pages, showcasing how she skillfully uses social media to connect with patrons.
We invite you to visit her different social media properties and see for yourself the interactions that make her one of Miami’s most beloved — and tech-savvy — chefs.
So back to the preview. As mentioned earlier, we enjoyed seven courses that were paired with wine. Here’s a quick recap of what we tasted (and what you’ll find in the cookbook).
The first course started the meal with a bang. The crispy panko fried gouda came with a raspberry couli and shaved celery. It had a nice, little crunch to it that gave way to delicious, creamy goodness.
Next up was the butter-poached lobster. Topped with sliced radish and jalapeños, the dish was soft and tasty — with a nice kick.
Course #3 was a personal favorite for both of us. The crusted shrimp with a lemon beurre blanc is a standout on its own, but the insanely delectable sweet corn pudding elevates the dish to a whole new level.
The shrimp was a tough act to follow, but Chef Adrianne’s lamb did not disappoint. The crusted, baked New Zealand lamb chops were tender and juicy. The fried blueberries and gorgonzola cheese were a bold and interesting surprise that somehow worked together extremely well, attesting to Chef’s Adrianne’s ability to think outside the box.
Course #5 was 48-hour marinated duck breast with whipped corn. We have to agree with what one Yelp reviewer had to say about the dish: “The duck breast was moist, gamey and just perfect.”
No further description is needed — trust us.
Chef Adrianne introduced her steak as the most talked about item on her social media pages. There’s a reason it receives so much praise: It’s that damn good. The Filet Mignon with ossobucco bone au jus and cognac dijon was divine. The massive cut was oozing with juiciness and flavor that…We’re sorry. We can’t keep writing. No words can do this dish justice. Just order it or make it for yourself. Life will never be the same.
As a final “fuck you” to our diets, dark chocolate nutella bread pudding was served as dessert. This wasn’t our first time indulging in this decadent treat. It was a staple of the Miami Spice menu we tried earlier this year. It continues to be the ultimate ending to a dinner at Chef Adrianne’s Vineyard Restaurant and Wine Bar. The mix of sweetness, gooeyness and crunchiness creates a memorable rollercoaster of textures and flavors in your mouth.
With all of that being said, we’re excited to start recreating some of these dishes for ourselves once the cookbook is released. Just the filet mignon and bread pudding alone make the book worth picking up. A big thanks to Chef Adrianne and Foodie Firm for the delightful meal.
#MaximumFlavor Social will be available on Amazon and bookstores soon as an e-book, hardcover ($34.99) and paperback ($29.99).