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At Box Park in Brickell, there's nothing cutting-edge about Matt Hinckley's approach to cooking. The chef, who cooked under Michael Schwartz for years, emphasizes local produce, whole animal butchery, and ancient preservation techniques. His food can transform the wonted into something unique. There's chilled beet salad with mint and yogurt, Hawaiian pizza with duck ham and chives, duck liver pâté with smoked peach jam, and gumbo with alligator and wild boar. His greatest strength lies in curing and conservation. Hinckley makes everything from scratch: kombucha, beers, vinegars, and even charcuterie. The last, prepared in-house, varies from whipped lardo to antelope salami and goose prosciutto. Sure, it's nothing innovative. But in the right hands, even old things can taste like new again.