March 15, 2024
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.
March Madness at Bodega
La Mar Celebrates 10 Years
Collaboration Dinner at Edan Bistro
The Collab to Open Next Month
March Madness at Bodega
Bodega Taqueria y Tequila hosts its best March Madness bracket yet at all bar and lounge locations! Score big this March Madness at Bodega’s watch parties featuring drink specials and multiple TVs with sound on. Make it a slam dunk and join the bracket before tip-off on Thursday, March 21st for a chance to win $1,000 of Bodega credit (your choice of bottle service, catering, or app credit). Show sign-up confirmation to receive 15% off your tab at any location. Click to join the bracket.
Photo Credit: World Red Eye
La Mar Celebrates 10 Years
To celebrate La Mar’s 10th Anniversary, Executive Chef Diego Oka and Gastòn Acurio, founder of La Mar and Acurio Restaurantes based in Peru, will be joined on Friday, March 29th by friends and visionaries in the Miami culinary community, including James Beard-nominated chef Valerie Chang of Maty’s; Carlos Garcia from Miami’s MICHELIN Guide-recommended Leku, as well as Alto in Venezuela, a regular in Latin America’s 50 Best Restaurants list; Karla Hoyos from Tacotomia; and Alejandro Díaz, Chema Cárdenas and Santiago Huen from Miami Slice.
The high-energy night will feature a vibrant array of hot and cold food stations hosted by some of Oka’s nearest and dearest chef friends, as well as a plethora of La Mar’s signature bites that encapsulate the spirit and flavors of Peru. Inclusive of wine, spirits and bottomless Piscos, the 10th Anniversary party is priced at $195 per person. The celebration will begin at 7:30 p.m. and will feature live music and entertainment from 9 p.m. to 1 a.m., among other unmissable surprises.
Get tickets here.
Collaboration Dinner at Edan Bistro
To close out the month, Chef Aitor Garate Berasaluze of Edan Bistro will be hosting a special one-night-only collaboration dinner with Johnny Delgado of the famed Miami pop-up concept, Sandoches.
Taking place on Friday, March 29 at 7PM, the evening will feature an indulgent 10-course tasting menu with five full-of-flavor dishes from each chef. All guests will also receive a complimentary welcome glass of wine. The dinner is priced at $150 per person with a wine pairing option available for an additional $65. Tickets for the event may be purchased HERE. Edan Bistro is located at 650 NE 125th Street in North Miami. Public lot parking is available.
The Collab to Open Next Month
Imagine your neighbor is a professionally trained chef who has traveled the world, perfecting recipes and finding inspiration from his global experiences. He invites you and some close friends to enjoy a gastronomic adventure in his dining room, complete with carefully crafted cocktails, cultural immersions, and curated live music.
This welcoming, lively atmosphere is what you’ll find while dining at Executive Chef Nicolas Mazier’s new concept, The Collab, inside the THesis Hotel in Coral Gables when it opens to the public on April 4. It’s a great place to unwind and grab post-work drinks just as much as it’s a spot to feed the senses and enjoy an exceptional meal with loved ones.
In homage to the diversity of culinary traditions, The Collab breathes life into a rich tapestry of flavors through its carefully crafted menu of visually appealing small bites designed for sharing. Guests can start their meal with options, including “Kusshi” West Coast Oyster, served with a fresh green apple and shallot mignonette, or the light and clean Salmon Sashimi, wrapped around Asian pear, served with blood orange dressing and apple chutney with lime.
Opt for the tender Spanish Octopus, braised then grilled to perfection, accompanied by a hazelnut piquillo emulsion and lime crema. The Croquettes, a delightful blend of blue crab and corn, are elevated with aji amarillo aioli and caviar over a bed of fresh Parmigiano. Guests can continue their culinary journey with the Wagyu Tartare, prepared with black garlic, truffle aioli, and pickled mustard seeds, served with a bao bun, or the Grilled Branzino, served with crispy capers and a sage soy vinaigrette.
The menu also offers various vegetable-forward options, including the savory Oven-Roasted Leek, a modern version of the traditional French dish Poireaux Vinaigrette, beautifully prepared over an open flame and topped with miso aioli, crispy leeks, and niçoise tapenade vinaigrette, or the roasted Baby Corn, served with sweet demi, chili powder and freshly shaved cheese. Guests can conclude their culinary experience with the “Basque” Cheesecake A La Mode, a creamy delight satisfying any sweet tooth.
The Collab will also feature an extensive selection of craft cocktails carefully curated to complement Chef Nico’s clean, fresh flavors, including the CosmicCosmo, which infuses Atian Gin with botanicals and yuzu for a tangy flavor, complemented by the citrus flavors of orange cordial and cranberry, all enhanced with a touch of stardust. Throughout the week, a robust live music program, including a resident vinyl DJ, jazz trios, and more, will set the tone with sophisticated, upbeat vibes, transforming from a lively restaurant to a sultry lounge throughout the evening.