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Michael Mina Cooks It Up at Bourbon Steak

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One of the things I liked about a media dinner attended last Friday at Bourbon Steak Miami is that nothing in particular was being plugged. Nothing, that is, other than delectable cuisine prepared by chef Michael Mina (in town for the Super Bowl) and executive chef Gabriel Fenton. The food was paired with divine wines selected by the restaurant's acclaimed sommelier, Matthew Turner. Since Bourbon Steak opened in December of 2007, Turner has expanded the wine list from 500 to more than 900 labels.

One of the things I like about Bourbon Steak is that everything I have eaten there over the years, be it steak and soufflé or burger and duck-fat fries, has been prepared just right. Bourbon Steak also prepares nonsteak items as deftly as any steak house around.

So it was only a mild surprise that four of the five savory courses were seafood-based. Mina prepared them, including his signature Maine lobster potpie with brandied truffle cream (paired with a 2007 Patz & Hall "Dutton Ranch" Chardonnay from California's Russian River Valley), and ahi tuna tartare with ancho chili, sesame oil, pine nuts, and mint (pictured above) matched with Albert Boxler "Brand" Riesling Grand Cru from Alsace, France. Both of these dishes are on Bourbon Steak's menu.

Chef Gabriel Fenton prepared the meat course, an American Wagyu rib eye and fat wedge of Hudson Valley foie gras in Perigourdine
sauce, with baby vegetables in celery root purée.

Michael Mina has enjoyed too splendid and accomplished a career to encapsulate in a blog post. Just check it out. I will only say that Mina, who came out to speak for a few moments with his lovely family by his side, appears to be extremely humble and down-to-earth for a guy with 17 successful upscale restaurants across the nation.

Anyway, I got a fantastic dinner, Bourbon Steak gets its well-deserved plug (not just for this affair, but in general), and all you got were these lousy photos.

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