We didn’t have to travel far to get a taste of New Orleans, thanks to Chef Jamie DeRosa of Tongue & Cheek and his series of Kitchen Collab dinners. Now in it’s second year, Chef Jamie hosts this summer series and brings in top named chefs to his kitchen, with this year’s focus being on New Orleans. While we missed the first one this season with chef Slade Rushing of Brennan’s, we were invited in to experience the August dinner which featured Top Chef New Orleans alum and James Beard Award Finalist for Best Chef South, Justin Devillier.
When we arrived, we enjoyed the neighborhood feel and the laid-back vibe — and of course, a creative cocktail always helps us feel right at home. Thanks to the team from the soon-to-open Drinkhouse Fire and Ice Miami (yes, that’s the new ice bar coming to Collins), we were greeted with a refreshing cocktail that reminded me of summer made with watermelon, mint, vodka and lemon. If that’s any sign of what’s to come, we’ll be sipping our way through their cocktail list once they open the doors.
After the first round of drinks and a few small bites, it was time to get back to the reason we came — and to enjoy the magic that was about to come out of the kitchen from the collaborative team of Chef Jamie DeRosa and Chef Justin Devillier of La Petit Grocery and the recently opened Balise. First up, a duet of Blue Crab Beignets with lemon aioli and caviar and The Red Headed One, a sparkling cocktail made with sparkling wine, ginger and lemon. It was with this first bite and that first sip that I recognized that we were going to be in for quite a treat.
Next came a luscious Chilled Corn and Coconut Soup accented with fresh basil and a dash of chili. The balance of the cold soup with a dash of spice aroused my senses, while the texture of each silky, smooth spoonful was lick-my-bowl-clean delicious.
Staying with the lighter side of things, our next course began with a Throw Me Something Mister cocktail and ended with a plate of Poached Gulf Shrimp served with a medley of hearts of palm, green beans, shaved fennel and bottarga. The cocktail made with tequila, citrus, egg white, pickled hearts of palm and dressed with a green bean rather than a stir stick, gave me just another reason to love tequila — and it perfectly balanced the poached shrimp dressed with some of my favorite ingredients. OK, so I might be a little addicted to fennel and hearts of palm, but nonetheless, every ingredient shined.
Next up, an order of the Beef Short Ribs. Grilled and tender, a succulent bite, were given an added kick with the horseradish salsa verde and since a glass of red wine felt just right, I was thrilled to receive a glass of Heron Merlot for the pairing.
And since a great dinner must finish off strong, this duo nailed it with the Cane Syrup Pudding with vanilla bean cream. Rich and creamy, and a delight to the palate — this was comfort food at it’s finest.
While if you missed out on this one, you did miss a fantastic dinner, but there’s still time to take part in the next Kitchen Collab dinner at Tongue + Cheek. It will take place in September with a surprise chef, so head on over to their facebook page to check for any updates.
For these dinners, guests will enjoy five courses that will highlight the visiting chefs’ restaurant, yet offer a South Florida flair. Cost is $75 or $100 with beverage pairings. For more information, call Tongue & Cheek at 305.704.2900.
Tongue & Cheek is located at 431 Washington Avenue in Miami Beach.
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