Miami Spice Mashup: Swine's Clay Miller Hosts Haven's Todd Erickson for a Down-Home Good Time

Miami Spice hasn't even begun yet, but its ancillary events and dinners are already in full swing. Of course, there's Miami New Times' Iron Fork, which takes place at the Hyatt Regency in downtown Miami at 7 p.m. this Thursday, July 31, on the eve of Spice. Tickets, by the way, cost $50 for general admission and $85 for VIP, but use promo code IF10GAF to take $5 off your VIP tickets and $10 off GA tickets. Visit ticketfly.com to get them now.

Another interesting event to spice things up involved two of Miami's best chefs, who collaborated on a four-course dinner that gave diners a taste of things to come. Chef Clay Miller of Swine Southern Table & Bar hosted Haven's Todd Erickson for the special Miami Spice Mash-Up dinner. This was the second in a series of special events that pair two chefs from participating Spice restaurants. The first mashup saw chef Brad Kilgore of J&G Grill at the St. Regis Bal Harbour Resort host Pubbelly's Jose Mendin for an evening of dining. A third mashup is planned for the future. Short Order was invited to the dinner, which featured a night of down-home goodness.

See also: Five Reasons You Need to Go to New Times' Iron Fork 2014

Chefs Clay Miller and Todd Erickson each make their own interpretations of a deviled egg. The Swine egg features chive, bacon crumble, and pickled mustard seed. Haven presented two eggs for consideration. A ham & egg with Serrano ham, piquillo peppers, and basil; and a salmon egg with salmon gravlox, cream cheese, dill, and capers.

Swine's crisp Cajun boudin shared a plate with Haven's country fried quail for the second course.

Chef Todd Erickson presents a pan-seared snapper with potato bravas for his third course.

Chef Clay Miller brought the beef. Slow-smoked brisket steak, served family style over South Carolina stone ground grits.

For dessert, chef Erickson presents a stone fruit cobbler a la mode. Sharing the plate is a triple chocolate Texas toast bread "puddin" from chef Miller.

Miami Spice mash-ups are $65 per person (excluding tax, tip, and alcohol although a welcome Botran cocktail was served and a glass of wines from Wines of Chile was available). ILoveMiamiSpice.com has more details on Spice and the third mash-up, when it's announced.

Follow Laine Doss on Twitter @LaineDoss and Facebook.

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