Tongue & Cheek Relaunches Kitchen Collab with Brandon McGlamery on Monday
Chef Jamie DeRosa of Tongue & Cheek
Photo by Justin Namon
'Tis the season of summer romance and Chef Jamie DeRosa of Tongue & Cheek is bringing that fleeting joining-forces mentality back to his kitchen with the return of Kitchen Collab. This dinner series pairs DeRosa with an accomplished chef for a one night only multi-course meal.
"This summer's dinner series we are focusing on chefs from the Orlando area. These chefs are badass! All are James Beard nominated and all are very excited to come to Miami and throw down," DeRosa said.
First on the roster is Brandon McGlamery this Monday, July 14 and according to DeRosa, "the menu is not one to miss. He and his team have been planning for weeks and are ready to take over the 305! Well, for at least a day, anyway."
McGlamery is currently the chef of Prato and Luma on Park in Winter Park and author of 9 Courses (books available at dinner for $25). Prior to his cameo at the Cheek, he has graced kitchens as noteworthy as Chez Panisse and The French Laundry in California.
Highlights from the upcoming menu include cod brandade churros and lardo wrapped shishito peppers to start. Main courses consist of ricotta salatta with pole beans, apricots, and Jamon Iberico toast; pea shoot cavatelli with local clams, shecrab toast, green almond pesto; and rabbit loin, mortadella, belly, sausage with heirloom carrot agro dolce. The sweet finish is roasted cherries, almond financier, stone fruit jam and Thai basil ice cream.
Other chef collaborations during this summer series are James Petrakis from Cask and Larder and Ravenous Pig on August 25 and Kathleen Blake of The Rusty Spoon on September 22.
The Kitchen Collab dinners are served at 7 p.m. and priced at $75 per person, tip and tax excluded, with optional beverage pairing for $25. Reservations are required.
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