Miami Spice 2014 Kick -Off Dinner

IMG_2120The countdown to Miami Spice has officially begun! Last night, I attended a preview dinner hosted at the gorgeous J+G Grill inside the St. Regis Bal Harbour Hotel. Chefs Bradley Kilgore (J+G Grill), Antonio Bachour (J+G Grill), and Jose Mendin (Pubbelly) showed off some of the dishes that will be on their menus this upcoming Miami Spice season. In case you don’t know what Miami Spice is and you live under a rock, click HERE for more information. I’m serious. You NEED to know all about Miami Spice! You can also click HERE, HERE, and HERE for some of last year’s highlights! Our night began with several canapé offerings and a refreshing mojito in the luxurious bar area. Once escorted to our seats, our wine was decanted promptly and dinner service officially began.

Pork Belly + Carrot

Pork Belly + Carrot

Bacon wrapped date, feta and spicy mustard

Bacon wrapped date, feta and spicy mustard

 

The view

The view

IMG_2113 Appetizers

Warm stone fruit, sheep's ricotta, squash blossom, cherry and hibiscus (Kilgore)

Warm stone fruit, sheep’s ricotta, squash blossom, cherry and hibiscus

Hamachi crudo, black garlic soy, crushed tomato, basil, olives, shiso (Mendin)

Hamachi crudo, black garlic soy, crushed tomato, basil, olives, shiso (Mendin)

Entrées

Local poussin, saucisson de Lyon, five spice, chard, walnut emlusion (Kilgore)

Local poussin, saucisson de Lyon, five spice, chard, walnut emlusion (Kilgore)

Pork cheeks, asparagus, mushroom dirt, parmesan cream, pickled mushrooms (Mendin)

Pork cheeks, asparagus, mushroom dirt, parmesan cream, pickled mushrooms (Mendin)

Desserts

Salted honey yogurt, candied tomatoes, Greek yogurt custard, strawberries, yogurt sponge cake (Bachour)

Salted honey yogurt, candied tomatoes, Greek yogurt custard, strawberries, yogurt sponge cake (Bachour)

Coconut, chocolate, hazelnut verrine: coconut panna cotta, spiced crumble, chocolate mousse, hazelnut custard, hazelnut sponge (Bachour)

Coconut, chocolate, hazelnut verrine: coconut panna cotta, spiced crumble, chocolate mousse, hazelnut custard, hazelnut sponge (Bachour)

The staff at J+G Grill excelled (as usual) in delivering a perfectly orchestrated dinner. I’m not sure, but I would almost bet they also had something to do with that beautiful rainbow that appeared on the horizon halfway through dinner. Ha! It’s too bad I couldn’t capture it with my camera! I loved all of the beautifully plated and executed courses. The amount of detailed work that went into these dishes clearly shows just why Chef Kilgore, Chef Mendin and Chef Bachour are South Florida’s créme de la créme. How lucky are we to have them call Miami their home? I don’t know about you, but I am really looking forward to the season’s official kick-off on August 1st. The only problem will be deciding where to dine first!