Meat Market's Sean Brasel is having one good spring. First, the chef was proclaimed a "grilling god" by Food Republic. He's also planning to open two new Meat Market locations, in Puerto Rico and Palm Beach.
Now, Brasel is headed to New York City to represent Miami Beach at a special James Beard House dinner, titled South Beach Sizzle, tonight, June 18.
We caught up with the sizzling grilling god to ask him a few questions about cooking at James Beard House and how he plans to represent the 305 in the 212.
See also: Sean Brasel Gets The 10
New Times: How does it feel to be asked to cook at James Beard House?
Sean Brasel: It's an honor to cook at the Beard House, and it's been six years since I was last there, so I'm excited to go back. Cooking for true food and wine lovers is always a treat.
How does a chef get to James Beard House? Do you make the call? Do they call you?
It's a little of both. I always try to stay in communication with the foundation and follow everything they do. With two new Meat Markets opening in Puerto Rico and Palm Beach this year, I thought it was a perfect time to do a dinner.
The dinner is called South Beach Sizzle. What do you want New Yorkers to know about Miami cuisine?
Being in Miami really give us access to amazing flavors and ingredients from Latin America and the tropics. It allows me to add a bold flavorful spin to steakhouse dishes. And of course, Miami cuisine definitely has a great seafood emphasis. The menu for the Beard dinner combines both of those characteristics. I am doing several combinations of land and sea.
Are you bringing any ingredients with you? Any special items you can't live without?
I am bringing everything from Miami. We'll ship the ingredients to New York. I can't live without aji Amarillo. It's a Peruvian chile pepper that packs incredible flavor.
See also: Behind The Line - Meat Market on Lincoln Road - Kitchen Pictures
The four-course Sizzling South Beach dinner includes wine and cocktail pairings and costs $130 for members; $170 for non-members (airfare to New York not included) and are available here. The menu includes:
Hors d'Oeuvres
Prime Certified Angus beef tartare with white truffles on parmesan crostini
House smoked salmon on sweet potato cakes with mamey crema
Salt cod croquettes with beef carpaccio and chipotle aioli
Conch ceviche spoons with aji amarillo miso sauce
First Course
King crab and hearts of palm-stuffed Prime Certified Angus beef teras major carpaccio
with local microgreen salad and truffle
Second Course
Sous vide pork belly with abalone, garlic-butter confit, arugula and micro-tomatoes
Third Course
Aji panca-marinated Prime Aged Certified Angus beef deckle with minted Key West shrimp, served with shiso-mixed pepper salad, and black garlic and white yuca sauces
Fourth Course
Certified Angus beef short rib-lobster risotto with Florida Keys stone crab slaw
and pickled red onions
Ysios Rioja Reserva 2006
Fifth Course
Macadamia-dark chocolate cube with macadamia brittle, gold leaf- berry gel
and salted caramel ice cream
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