Nom News: August 21, 2015

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August 21, 2015

Each Friday, we compile South Florida food-related news and events that we couldn’t fit on the site earlier in the week. Want to be included in next week’s roundup? Shoot us an email at bark@miamifoodpug.com.

Here’s your weekly dose of nom.

Golden Fig Launches Lunch Service
Party With Digest Miami at Beach Feast
Villa Azur Switches Up Spice
Big Pink Revamps Menu
SUSHISAMBA Robata Rub Thursdays
Steak Brasil Hosts “Cena de Maestros”
Batch Commits to “From Scratch” Kitchen



Golden Fig Launches Lunch Service

golden fig

Golden Fig, Brickell’s quaint farmhouse eatery from restaurateur and native Miamian Michael Sullivan and seasoned local Executive Chef Tomas Prado, is launching a Monday-Friday, 11:30am-3pm lunch service on Monday, August 24, 2016. Named after the sunshine state’s native Golden Fig tree, the restaurant’s concept is built on the notion of collaborating with small local farms growing ingredients indigenous to the region and displaying them for guests in a delicious and wholesome manner.

Already garnering attention at dinner for his simply prepared Florida-inspired faire, Prado will dish out a menu of moderately priced, frequently rotating hand-crafted, made-in-house snacks; light and artful starters; local and in-season vegetables; pasture-raised meat and seafood entrees; and artful desserts, along with specials specific to lunch including interesting sandwiches and salads featuring uber fresh seafood, housemade pastrami and charcuterie, and more.



Party With Digest Miami at Beach Feast

Digest Miami

Digest Miami’s Beach Feast presented by AFROHEAD Premium Aged Dark Rum at the Surfcomber South Beach celebrates Miami Spice on August 29th, 2015.

Indulge in an oceanfront oasis while sampling delicious bites including Miami Spice dishes from a select group of Miami’s top restaurants. Relax among Surfcomber South Beach’s lush landscaped pool or dip your toes into their private sandy lounge area while you dance to sensual groove and funk beats by guest DJ Umber Bandi-Ville.

This walk-around moonlit #BeachFeast will take place from 8PM to 10PM for General Admission ticket holders including unlimited food samples and one (1) complimentary Afrohead Rum Cocktail. A limited number of VIP Tickets will be available providing 1-hour early admission at 7PM, unlimited bites and access to Surfcomber’s Private Rooftop Cabana Deck with premium seating overlooking an oceanfront oasis. VIP guests also gain access to a private VIP bar experience featuring complimentary Afrohead Rum Cocktails.

For more information, visit MiamiBeachFeast.com.



Villa Azur Switches Up Spice

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To continue its Miami Spice excellence, Villa Azur has introduced its second of four delicious Miami Spice menus, consisting of three-course meals prepared by Chef Erwin Mallet and Pastry Chef Sébastien Feneyrol for $39.

Guests can refresh their Miami Spice experience with an appetizer of choice: Snapper Carpaccio served with watermelon and Yuzu dressing (add Pata Negra or caviar for $15) or Beef Tagliata served with arugula and parmesan (add summer truffle for $10). Diners can then choose from Beef Tenderloin with garlic confit, green asparagus and thyme juice (add 4 oz. or Rossini for $18) or a Bouillabaisse Villa Azur Style served with swiss cheese and rouille as their main course. A delectable Charlotte Pistache Fraise will be offered as dessert to complete the meal.

For additional information and reservations, call 305-763-8688 or visit www.villaazurmiami.com.



Big Pink Revamps Menu

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Owner Myles Chefetz and Chef Marcello of Big Pink continues to enhance the go-to hotspot in Miami Beach’s SoFi for lunch, dinner and late night meals for both locals and tourists to enjoy quality food in a casual atmosphere. The feel-good retro eatery has introduces a number of delectable new menu items on their already monstrous menu giving guests even more deliciousness to choose from.

Menu additions entail pizzas like the Buffalo Chicken ($14.25) w/crispy Buffalo chicken chunks, mozzarella, crumbled bleu & spicy Buffalo sauce;  and the Churrasco ($15.75) w/grilled skirt steak, sweet plantains, black beans,  mozzarella & chimichurri sauce. Entrees including the Fried Chicken & Biscuit ($17.50) w/ pepper gravy, honey butter & butter pickles; Eggs Benedict Skillets like the Salmon Benny ($15.50) w/ two poached eggs, smoked salmon, English muffin & dill hollandaise; and Salads including the Chopped Kale Salad $14.50 w/ Fuji apples, celery, dried cranberries, walnuts & poppy seed dressing, and the Waldorf Chicken Salad  ($14.50) Grilled Chicken w/ apples, red onion, dried cranberries & crushed walnuts.



 SUSHISAMBA Robata Rub Thursday

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SUSHISAMBA Coral Gables heats up their weekly Robata Rub Thursday’s promotion with a special guest chef summer series. Taking to Coral Gables’ only robata grill will be Executive Chef David Sears and his guest co-host, who will indulge barbecue-loving-enthusiasts in a special menu as well as provide tips ranging from how to blend the perfect rub to how get the most from a marinade.

Throughout the evening, guests can enjoy five specialty robata menu items paired with two signature Ocucaje pisco cocktails. Upcoming schedule includes:

  • Telemundo’s official chef and co-host of “Un Nuevo Dia,” James Tahhan on August 27 and;
  • The official smoke whisperer of Miami Smokers, Andres Barrientos on September 17.

Presented every 2nd Thursday this summer starting on July 23rd, the event is limited to 18 guests, ensuring a memorable and engaging experience. Co-hosts

and the menu will change bi-weekly, making each session truly unique. A ticket is $50pp, food and beverage included (tax and gratuity additional). Guests who miss the chance to purchase a ticket will have the opportunity to order Sears’ dishes a la carte.

To secure your seat for Robata Rub Thursdays Guest Host Series, please call 305.448.4990



Steak Brasil Hosts “Cena de Maestros”

Steak Brasil

Master Chef Eva Millan has been invited by Steak Brasil to delight customers in a unique and specialized culinary event.“ Cena de Maestros” is an elegant and private dinner on the second floor of Steak Brasil Churrascaria. This four-course meal, full of mouthwatering plates and refreshingly flavorful wine is sure to enchant all diners.

Specials like AJOBLANCO CON MOJO DE MANZANA Y LANGOSTA and RABO DE TORO CON SALSA AGRIDULCE DE MANGO CON CUSCUS CITRICO are being prepared meticulously by Chef Millan’s team as part of this exclusive event.

Chef Eva Millian is a Spanish-born resident of Mexico. The mixed traditions of Spanish and Mexican cuisine is a staple in her culinary career.  “I love mixing my two worlds together,” said Eva, the second place finalist in Master Chef España.  “But I also love exploring the exotic,” said Eva. “For example, why not add a tropical twist to a classic dish like oxtail, add a mango twist — this is Miami!”  Guests will be wildly surprised with her twists on appetizers such as TOSTADAS MEXICANS DE TATAKI DE ATUN Y YIERBAS FRESCAS.

The Master Sommelier Yamir completes the experience by bringing his worldly wisdom and wine expertise to Steak Brasil Churrascaria, as the official sommelier for the Event. His resume includes prestigious certifications such as  Master Wine from La Wine & Spirits Education Trust University of London, Inglaterra and La London University Metropolitan. Given his extensive knowledge, guests can rest assured they will experience the very best sprits pairings with their meals.



Batch Gastropub Commits to “From Scratch” Kitchen

Batch Gastropub

Batch Gastropub has managed to effortlessly combine a diverse menu offering while maintaining a conceptual commitment to utilize primarily fresh and local ingredients. The local favorite actively promotes the importance of food with integrity and puts this belief into practice by maintaining a “from scratch” kitchen and bar.

From inception, the concept architects of Batch were vehemently opposed to the common “freezer-to-fryer” method. This led to the implementation of alternative cooking techniques that create delectable meals using all-natural, fresh ingredients. Everything from the Blackened Grouper Tacos to the Mini Biscuit ‘n’ Egg Sandwiches are prepared daily, when the customer places their order at the table.

The same effort is applied behind the bar at Batch. Batch creates each and every one of the infusions, tap cocktails, bitters, and simple syrups from scratch. Throughout the year, Batch experiments with different seasonal flavors to create distinguished popular drinks such as the Pecan-Jameson Old Fashioned, Orange Blood Margarita, and the Sake It To Me.

Batch has permeated this new food culture movement with the success of their from-scratch kitchen, and has continued to carve their niche in the competitive restaurant industry.