Food News

Common Threads Benefit: Exclusive Menu Preview

Coconut Grove's Cruz Building (in the old Christabelle's Quarter space) will turn into the United Nations for the second annual World Festival Miami tomorrow, November 15 to benefit Common Threads.

Chef Michelle Bernstein will host the event, which will feature cuisine from some of Miami's hottest chefs, including Timon Balloo (Sugarcane Raw Bar Grill), Sean Brasel (Meat Market), Jamie DeRosa (Tudor House), Joel Huff (Azul), and E. Michael Reidt (Area 31).

Bar Lab will provide cocktails and Lee Brian Schrager will host a live auction.

Short Order received a preview menu, which includes cuisine from Italy, France, Japan, Turkey, and Trinidad and Tobago, to name a few. Here's a list of who's cooking what:

Timon Balloo, Sugarcane Raw Bar Grill (Trinidad and Tobago)
All-spice braised oxtail and calabaza

Mamma Bernstein, Crumb on Parchment (America)

Pumpkin whoopie pies and pumpkin pot de creme with gingerbread biscotti

Sean Brasel, Meat Market (Chile)

Amazonian paiche with aji amarillo and sweet potato sauce with a frisee salad tossed with braised pork belly vinagrette

Laura Cullen, Clarke's (Ireland)

Shepherd's pie empanada

Jamie DeRosa, Tudor House (Japan)
Japanese glazed pork with autumn shelling beans

Julian Garriga, Sra. Martinez (Spain)
Pincho crudo cobia with pickled chorizo ribbons, chorizo oil and celery

Misha, Misha's Cupcakes (America)
10 different types of cupcakes

Joel Huff, Azul (Japan)
Red Miso Pork Belly

Michael Love, Epicure Gourmet Market & Café (France)
Asparagus Vichyssoise

E. Michael Reidt, Area 31 (Brazil)

Rice and beans moderno

Luis Pous & Alex Rosado, The Dining Room, Little Palm Island; (Latin America)
Prime vaca frita with black bean Risotto

Jason Schaan, Michy's (Italy)
Lobster arancini with broccoli rabe pesto

Mark Zeitouni, Lido Restaurant at The Standard Hotel (Turkey)
Charred eggplant soup, za'atar and yogurt spiked chickpeas and cilantro sprouts

Essensia Restaurant, The Palms Hotel and Spa (Germany)
Beef short ribs braised in dark German beer; truffle whole wheat spaetzle topped with purple kraut and organic fennel infused honey

Tickets ($150) are still available by visiting

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