For the past six years, Gastropod's Jeremiah Bullfrog has organized the pork-centric P.I.G. (Pork Is Good). If you thought a pork-themed party was gluttony at its greatest, this past Saturday was the inauguration of Duck, Duck, Goose, featuring dishes devoted to fowl from some of Miami’s finest chefs.
Asked about his reasoning for the new concept, Chef Jeremiah said, "You always hear about Long Island Duck, but we have these amazing poultry being raised here in Florida by Lake Meadows Naturals. I want Miamians to know we have some great fowl right at our fingertips."
That is certainly one thing the chef and his crew proved from the sold-out event. The sun was blazing by the mobile hub, but that didn’t stop local chefs such as Michael Schwartz and Kris Wessel from tasting the various dishes while sipping pisco punch and prosecco from John Lermayer and his Sweet Liberty gang.
Chef Aaron Brooks of Edge Steak & Bar stirred up a giant pan of Peruvian-inspired
The head honcho himself, Chef Jeremiah, definitely had some tricks up his sleeves with his m
Brad Kilgore of Alter was strategically placed in the center of the event to present a foie gras and rabbit pave layered with fermented sunchoke yogurt, mushroom dashi, yellow raisins, and marigold petals.
James Strine from Café Boulud of Palm Beach won many return visitors with his foie-filled blood sausage. However, his tea-soaked egg topped with smoked duck might have been the best bite of the evening.
Babe Froman Fine Sausages served a Scotch duck egg wrapped with duck sausage and overflowing with duck bacon and duck skin cracklings. The butcher and brains behind the operation, Melanie Schoendorfer, never really ate duck before she got busted for cooking too much confit (saved for special occasions) when she was an au pair in the South of France.
To keep things cheesy, Brian Mullins of Ms. Cheezious made a grilled cheese sandwich stuffed with duck confit mac 'n' cheese, crisp duck speck, and Gouda.
Cake Thai Kitchen brought its magic with a 12-spice duck noodle, roasted chili, and pickle-lime broth. Keep your eyes out for the new location opening in Wynwood this summer.
Since this is Miami, someone had to make a croqueta. Izzy's Fish & Oyster's William Crandall's version —whipped goat cheese with lemon oil and shiso in oyster sauce — was swept away quickly.
For dessert, things got sweet but also savory with Josh Gripper’s French toast fried in duck fat with compressed honeydew and duck prosciutto.
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