Meat Market Meet Up

Meet the chef of Meat Market and beef up your culinary skills when Sean Brasel leads an Interactive Culinary Demonstration at Coral Gables’ swanky Biltmore Hotel on Saturday. Compare your pathetic kitchen skills to the chef’s as you work alongside Brasel preparing achiote-marinated scallops with pineapple-macadamia nut salsa and sweet...

By Bill Citara

May 5, 2011

[
        {
          "name": "Air - MediumRectangle - Inline Content - Mobile Display Size",
          "component": "19274298",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "17482312",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "18711090",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Air - MediumRectangle - Combo - Inline Content",
          "component": "17482310",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "18711090",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "Air - Leaderboard Tower - Combo - Inline Content",
          "component": "17482313",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

Meet the chef of Meat Market and beef up your culinary skills when Sean Brasel leads an Interactive Culinary Demonstration at Coral Gables’ swanky Biltmore Hotel on Saturday. Compare your pathetic kitchen skills to the chef’s as you work alongside Brasel preparing achiote-marinated scallops with pineapple-macadamia nut salsa and sweet balsamic glaze, and pink peppercorn-crusted filet mignon with blue crab and frisee-mango salad. Then you get to eat your creations and wash them down with Mumm champagne. You’ll need reservations, though, so get ‘em by calling 305-913-3203 or going to www.thecellarclub.com.
Sat., May 7, noon, 2011

Become A Member

BEFORE YOU GO...
Can you help us continue to share our stories? Since the beginning, Miami New Times has been defined as the free, independent voice of Miami — and we'd like to keep it that way. Our members allow us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls.