Iron Fork

Iron Fork 2016 Features Tag-Team Chef Battle


The New Times' Iron Fork/Miami Spice kickoff, presented by the Miami Downtown Development Authority, has just announced the competing chefs for its annual battle — and this time, there's a twist!

The ninth-annual Iron Fork will feature a tag-team cook-off.

Via Verdi's "Wonder Twins" Fabrizio and Nicola Carro will meet the "Dynamic Duo" Dustin Ward (BLT Prime) and Sean Brasel (Meat Market) onstage for a battle of skills, fire, and knives. Each team will have to work together to create a cohesive multicourse meal using a secret mystery item for a panel of expert judges.
Judges for the 2016 Iron Fork competition are Aaron Brooks (Edge Steak & Bar), Adrianne Calvo (Chef Adrianne's Vineyard Restaurant & Wine Bar), Seth Lowenstein (Spring Chicken & Yard Bird), and Dewey LoSasso (Redlander Restaurant).

All of the action will go down Thursday, July 28, at 7 p.m. at the American Airlines Arena. In addition to the witnessing the exciting chef battle, you'll be able to sample more than 70 of Miami's favorite restaurants, including Morton's the Steakhouse, Rusty Pelican, Toro Toro, Brasserie Azur, Kaori by Walter Martino, Mr. Chow, Lure Fishbar, Soyka Restaurant, Proof Pizza & Pasta, Rioja Grille, Via Verdi, and Bellmont Spanish Restaurant — many of which are Miami Spice participants.
General-admission tickets for Iron Fork cost $50 through July 4, $55 July 5 through July 27, and $70 July 28. GA tickets include unlimited food samplings and the amazing Iron Fork chef competition. 


VIP tickets include early entry at 6 p.m., exclusive restaurant samplings, live entertainment, and beer, wine, and spirits. They cost $85 through July 4, $95 July 5 through July 27, and $110 July 28. Iron Fork is a 21-and-over event. 

Visit NewTimesIronFork.com to purchase your tickets today.
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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss