March 25, 2022
Each Friday, we compile South Florida food-related news and events that we couldn’t fit on the site earlier in the week, as well as other local news that piques our interest. Want to be included in our next roundup? Shoot us an email at bark@miamifoodpug.com.
Crafted by Corsair Continues
Product Spotlight: Curamia Tequila
New Brunch Experience at Playa
Viva Abejas at Toro Toro
Crafted by Corsair Continues
JW Marriott Miami Turnberry Resort & Spa’s local monthly beer dinner series Crafted by Corsair at Corsair Kitchen & Bar continues in April with a four-course menu featuring pours from M.I.A. Beer Company paired with the restaurant’s American comfort cuisine.
The second dinner of this year’s beer dinner series will take place on Thursday, April 7, 2022 and kicks off with a welcome beer cocktail featuring Chango Unchained Spicy Sour Ale Cocktail.
Following that, guests will be seated in the private dining room to enjoy beers from M.I.A.’s creative roster paired with a menu that was specially created to complement the notes in the pours by Corsair Kitchen & Bar’s Executive Chef Gordon Maybury and Chef de Cuisine Derrick Connor.
The feast begins with Short Rib Sushi Roll served with mango “nori”, mirin rice, avocado and raspberry tobiko, and paired with Big In Japan Sake Beer. Enjoy the second course of Seared Citrus Infused Wahoowith herbed Israeli couscous, blood orange pepper jam, green papaya slaw and olive oil, paired with Bloody Neon IPA. The third course will include Duck Leg Confit with sweet corn succotash, asparagus, beet puree and apple maple compote, paired with Crimin Ale Kentucky Common. Guests can double down for dessert with Ruby Chocolate and Strawberry Charlotte, which features red berries, vanilla dacquoise and sabayon, paired with a Strawberry Cream Pie Brew.
The next scheduled dinner in the series will be Mexican-inspired, in celebration of Cinco de Mayo on Thursday, May 5, and showcase the beers of J. Wakefield Brewing.
Crafted by Corsair dinners will begin at 7:30PM and are priced at $65 per person, excluding tax and gratuity. Seating is limited; reservations are required and can be made by calling (786) 279-6800.
Product Spotlight: Curamia Tequila
Looking for a new tequila? We’ve found one for you: Curamia Tequila Blanco is a beautiful, exceptionally smooth tasting tequila made from all natural and 100% blue agave. Curamia’s exceptionally smooth taste — clean, extra – soft, herbal finishes — is a result of its commitment to simplicity and sustainability as well as authenticity and craftsmanship.
Its liquid extraction model is recognized by the Tequila Regulatory Council for its sustainable distillation process by utilizing water for the purest taste – and cleanest possible product. In short, Curamia is as beautiful on the inside as it is on the outside.
Founded by Dafna Mizrahi – an accomplished chef originally from Jalisco, Mexico, Curamia is an homage to the terrain in her hometown and to the powerful women who have influenced her throughout her career. Curamia stands for “Queen of Beauty” or “La mujer más bella”, in honor of Dafna’s grandmother, Estela who was known as such given her generosity and presence in the region.
Created and distilled in Jalisco Mexico, Curamia evokes the taste and smell of harvested agave Piña. With the orchard fruits, fresh-cut agave and softened honey-crisp, Curamia enhances the classic margarita, and adds a unique spin to the fruit-forward Paloma.
Curamia is also all female owned and operated: its founding team are all women in the business and its group of investors include a who’s who of C-level executives who have joined Dafna in this journey. The brand’s distillery staff is 95% local women, all working together to make Curamia.
Click here to check availability near you.
New Brunch Experience By Playa
In Miami, brunch is a weekly celebration. It is a way to kick back and enjoy the weekend! With its new a la carte brunch menu executed by Chef Jon, diners can indulge in some rise-and-shine revelry, showcasing hearty A.M. staples with nods to the restaurant’s Southern roots.
Savory offerings include Avocado Toast, Fried Catfish Sandwich, Bagel & Lox, or the Brunch Flatbread, prepared with roasted tomato & basil sauce, chicken sausage & scrambled eggs. On the sweeter end of the menu, guests can try the Cinnamon Crunch Vanilla French Toast Sandwich for a sweet, pre-noon treat!
A playful selection of trendy crafted cocktails and $25 bottomless mimosas & bellinis will be a part of the brunch experience at Playa. Some of the brunch specialty cocktails you can sip on include the Playa Playa, Agua Fresca, Passion Fruit Margarita, and Los Muertos, prepared with Don Julio Reposado, Blood Orange, Lime, Agave & Hibiscus.
Guests can soak up some serious tropical vibes while sitting back and relaxing as they enjoy delicious food, downtempo sounds, mouth-watering drinks, hookah, and great company. Fresh ingredients, regional flavors, live entertainment and lush, tropical-modern decor await at Playa’s new boozy brunch in the heart of South Beach!
Photo by The Louis Collection
Viva Abejas at Toro Toro
This spring, internationally renowned chef Richard Sandoval celebrates our connection to the earth with a global culinary campaign that highlights our interdependence on nature. Showcasing the importance of the world’s pollinators – bees—on which the global food cycle depends, Sandoval has created an interactive, multi-sensory plant based culinary experience, Viva Abejas – Long Live Bees.
Guests will have the opportunity to try selections from a plant-based culinary menu at Toro Toro at the Intercontinental Miami that incorporates edible flowers, bee pollen, honey, avocado and additional bee-centric ingredients. Richard Sandoval Hospitality has partnered with the Help Save the Bees Foundation and will be donating a portion of proceeds from all Viva Abejas menu items purchased. Guests can also donate directly through www.richardsandoval.com.
As part of the month-long campaign, Toro Toro will be featuring an exclusive, a la carte menu that includes Bee Pollen Rainbow Quinoa with avocado, green pea puree, lemongrass, Meyer lemon confit and organic garden flowers ($20); Chilean Seabass, Farro & Coconut Risotto served with acacia honey, farro-coconut milk, roasted heirloom carrots, mascarpone cheese, veggie jus and green sprouts ($58); and Avocado Panna Cotta with lavender crumble, blood orange sauce and honeycomb ice cream for dessert ($18).
Cocktails crafted for Viva Abejas are artfully crafted using Patron’s range of premium tequilas and include Mok-Chi – Patrón Reposado, spiced chamomile, ginger, honey-agave syrup and Drambuie ($18); and Bee-Cante – Patrón Reposado, Yellow Chartreuse, house made red pepper and ginger syrup and raspberry ($18).
Foundation president Laurie Yarborough says, “The Help Save the Bees Foundation enthusiastically partners with Richard Sandoval Hospitality and their beautiful ‘Viva Abejas’ campaign to raise awareness of the importance of bees, in conjunction with Earth Day. We share Chef Sandoval’s passion for bees and the good work they do as a critical link in our food chain.”
The Viva Abejas campaign kicks off Tuesday, March 22 and runs through Sunday, April 24, 2022. Advance reservations are encouraged and can be made on OpenTable – HERE.
Photo by Richard Sandoval Hospitality