Audio By Carbonatix
Independent Journalism in Miami Needs You
We need to raise $10,000 by August 9 to support the reporting our community depends on. Reader support keeps us independent and is playing a larger role in funding local journalism and shaping what comes next. If you believe independent local journalism matters, make a contribution today.
Last Monday, South Florida’s Chefs Club, a network of culinary professionals who meet regularly to eat, talk shop, and crack jokes, got together over a tailgate style feast at the bar of BLT Steak Miami during the Dolphin’s opener against the Colts.
Executive Chef Sam Gorenstein says of hosting Chefs Club, “I think it’s a great opportunity to get know your colleagues. It’s a small community here compared to New York, LA, Chicago, and San Francisco, so it’s a good chefs night out.
I took a low key approach. We’re doing tailgate food with a twist. If you think about what chefs like to eat on their day off it’s street grub, at least me, I don’t want nothing fancy. You don’t have to make really high end food for people to enjoy eating it. Good ingredients, good flavors, good technique, and that’s it.”
Here are some more images from the Monday Night Football chefs club and regular dinner service at BLT Steak Miami.
Sous Chef Daniel Ganem says, “I used to work at the Mugaritz in Spain, so to be in a steakhouse, I’m lucky to be in one like this here where the ingredients are the best.”
Char scientist and broiler cook Michael Korchmar said, “I think this dinner’s gonna be great” as he slid a textbook cut across the pass.
