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Veritage Miami Interactive Dinner: Guests Cooked With Miami's Top Chefs (Photos)

Warm arthichoke and mushroom salad by Todd Erickson.
Warm arthichoke and mushroom salad by Todd Erickson.
All photos Sara Ventiera

Anyone who is even remotely into food should also be into cooking classes.

Unless, you work in a kitchen yourself, chances are you could always use a few tips and pointers.

This past Friday night, Veritage Miami's Interactive Dinner at the InterContinental Miami brought together local culinary enthusiasts with come of city's top toques.

See also: Third Annual Ommegang HopChef Competition at the Biltmore April 28

Bread + Butter's Alberto Cabrera; Todd Erickson of HaVen and Huahua's Taqueria; The Pubbelly Group's José Mendin; Eating House's Giorgio Rapicavoli; and César Zapata of The Federal Food, Drink, & Provisions taught mixed, mingled, and taught guests how to cook.

As part of the four-day food, wine, and beer celebration, the medieval carnival-themed evening offered guests a chance to relax and connect with the chefs, all of whom walked around chatting with participants.

Veritage Miami Interactive Dinner: Guests Cooked With Miami's Top Chefs (Photos)

Five dishes were featured, each of which was prepared table-side with the help of culinary students from Johnson & Wales, while the chefs directed from a big-screen at the front of the room.

 

Duck and pumpkin dumplings.
Duck and pumpkin dumplings.

The courses included:

  • Warm artichoke and mushroom salad by Erickson
  • Duck and pumpkin dumplings by Mendin
  • Arroz con mariscos by Cabrera
  • The Federal steak with cheese grits and brown butter radish by Zapata
  • Maduros Foster with cream cheese sauce, guava ice cream, and Bacardi Oakheart by Rapicavoli
Arroz con mariscos.
Arroz con mariscos.
The Federal steak with cheese grits and brown butter radish.
The Federal steak with cheese grits and brown butter radish.

Last year, celebrity chef Daniel Boulud hosted the event on his own. Although organizers were slightly concerned with the logistics of bringing together multiple chefs together for such a big production, the dinner was flawless. (All five chefs are friendly outside of work.)

Maduros foster with cream cheese sauce, guava ice cream, and Bacardi Oakheart.
Maduros foster with cream cheese sauce, guava ice cream, and Bacardi Oakheart.

Benefiting United Way, the evening also featured live and silent raffles as well as plenty of wine.

And the event concluded with a giant conga line. Because Miami.

Follow Sara Ventiera on Twitter, @saraventiera.

Follow Short Order on Facebook, on Twitter @Short_Order, and Instagram @ShortOrder.

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InterContinental Miami

100 Chopin Plaza
Miami, FL 33131

305-577-1000

www.icmiamihotel.com


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