Jonathan Waxman, chef/owner of Barbuto in New York, Top Chef Masters alum, and author is taking over Michael Schwartz's Harry's Pizzeria Wednesday, February 1.
Waxman is hosting a pop-up dinner event, featuring dishes from his book, Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics. The evening will feature welcome cocktail, hors d'oeuvres, four courses, a signed copy of Waxmam's cookbook, wine and beer. Tickets are $160 and include tax and gratuity. You can purchase them here, or you can win a pair!
Short Order is giving away a pair of tickets to Waxman's special pop-up. Just post a comment on our Facebook page convincing us why you should win. Most convincing plea will win the tickets. We'll announce a winner tomorrow at noon.
We spoke to Jonathan Waxman about the pop-up, his favorite Miami restaurants, and Top Chef Masters. Here's what he had to say:
New Times: Why did you choose to have a pop -up dinner at Harry's in Miami?
Jonathan Waxman: Because I love Michael Schwartz.
What can people expect (besides a great meal)?
I adore guest interaction, it is the best way to chat about food, life and the pursuit of fun. We do this twice a night at our chef's table at Barbuto. It lends itself to a festive and true culinary experience.
What are your favorite Miami restaurants?
Joe's Stone Crab ( of course), Scarpetta, Gotham Steak & Hakkasan at the Fontainebleau, David's, Mandolin, Sra. Martinez, Michael's Genuine Food & Drink, Sugarcane, and Rosa Mexicano.
Are you doing pop up dinners at other locations?
My book came out back in April. I have done a bunch of pop-up dinners over the past few months. One at Animal in Los Angeles with Jon Shook and Vinny Dotolo, Terzo Piano in Chicago with Tony Mantuano, Vetri in Philadelphia with Marc Vetri, A16 in San Francisco, three at Barbuto (where we changed to suit), and an assortment of similar dinners at Red Rooster in NYC, Bacaro in Providence and Buccan in Palm Beach.
How do you define a pop up? There are pop ups that are for one day...and some for six months? Is there a difference?
A true pop up is not defined. But I would imagine that it is truly a temporary installation.
Are there any defining food trends that are happening in New York that we might look out for in Miami?
I abhor trends.
Will we see you on a Top Chef franchise again in the near future?
Lastly, you were called chef Obi-Wan on Top Chef Masters. How did you feel about that?
I was totally unaware that that was occurring. Obviously I am flattered and amused.
Updated: Congratulations to Jennifer Lazza, who won the tickets to the Jonathan Waxman pop-up. Jennifer is a recent graduate of FIU's hospitality and
management program. and told us that "Now that I am out of school I am poor. I miss all
the food-ventures. Please please please give me the tickets. Now that my
palette is developed I can't go back to eating crap."!
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