Top Chef Jeff McInnis in Miami for Earl's Kitchen + Bar Fall Launch

Chefs gather: Janine Booth, Jeff McInnis, and Luke Verkulyen present dishes from Earl's new menu.
Chefs gather: Janine Booth, Jeff McInnis, and Luke Verkulyen present dishes from Earl's new menu.
All photos by Laine Doss

Jeff McInnis, who left Miami to open Root & Bone in New York City with partner Janine Booth, is back in Miami, albeit for just a few days.

McInnis is in town for a collaborative dinner to launch the fall menu at Earl's Kitchen + Bar, the Canadian-based restaurant located at Dadeland Mall. McInnis is a member of the restaurant's Chef's Collective, which also includes David Wong -- a former executive chef at the Fairmont Pacific Rim and a participant in the Bocuse d'Or competition in 2009 -- and Dawn Doucette, a contestant on Top Chef Canada. The team works on the restaurant's menu development at the Vancouver-based test kitchen.

See also: Earls Kitchen + Bar: Good Food, Cocktails in Honey Bears at Dadeland Mall

McInnis was at the restaurant Monday evening, taking turns in the kitchen with Earl's executive chef Luke Verkulyen and beverage director Cameron Bogue, who presented the group with several cocktails, including an old-fashioned made with root-beer bitters and the photo-worthy Cabin Fever.

Dishes ranged from McInnis' barbecued pork buns to a juicy oven-roasted Vietnamese spatchcock-style chicken. Of course, there was also dessert. Here's what we had.

Top Chef Jeff McInnis in Miami for Earl's Kitchen + Bar Fall Launch

Earl's beverage director, Cameron Bogue, makes an old-fashioned with Maker's Mark and root-beer bitters. The key to a good old-fashioned: "Stir the cocktail for about 20 seconds."

Top Chef Jeff McInnis in Miami for Earl's Kitchen + Bar Fall Launch

The Cabin Fever is basically winter in liquid form. Made with Crown Royal, tawny port, ginger, pineapple, fresh lemon, and bitters, it's served in a mug with a pine-cone garnish and powdered-sugar snow. Now Miamians can have a white Christmas anytime.

Top Chef Jeff McInnis in Miami for Earl's Kitchen + Bar Fall Launch

Mixed field greens are topped with feta and candied pecans. Apple cider vinegar gives it a fall outlook.

Top Chef Jeff McInnis in Miami for Earl's Kitchen + Bar Fall Launch

Vietnamese spatchcock-style chicken proves that a simple roasted chicken can be a most satisfying meal. The chicken was glazed with lemongrass and served with a spicy peanut sauce and daikon cucumber salad.

Top Chef Jeff McInnis in Miami for Earl's Kitchen + Bar Fall Launch

A butcher's cut Manhattan cut strip loin was served with fries and asparagus.

Top Chef Jeff McInnis in Miami for Earl's Kitchen + Bar Fall Launch

The trio of desserts represented all things good about the upcoming holiday season. Gingerbread cake, pumpkin pie, and a chocolate hazelnut bar played nicely on the same plate.

Follow Laine Doss on Twitter @LaineDoss and Facebook.

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