Quality Meats Miami Beach Executive Chef Patrick Rebholz, is partnering with Chef Norberto “Negro” Piattoni for a three-day whole steer cookout/extravaganza. A 900-lb. steer along with side dishes, bread and even desserts, will be cooked in a specially constructed “fire kitchen” on Quality Meats’ expansive terrace.
Rebholz, an expert in whole animal butchery, and Piattoni, a former student of renowned Argentine Chef Francis Mallmann, will collaborate to create three separate dinners starting off on Thursday April 14th, with an asado BBQ, on Friday April 15th a family-style feast, and on Saturday April 16th, a more formal dining experience, all complete with wine and beer pairings.
“We are taking the Quality Meats love of large format meats to a whole new level,” offered Rebholz. “We are going to use every part of this magnificent steer to create three nights of fun, delicious dining. I am stoked to work with Negro – this style of cooking is part of his heritage – we are excited to bring this very special dinner series to South Beach.”
Up first, the Thursday night BBQ, priced at $59 per person inclusive of beer pairings, will include whole ribs, sausage and various steaks including bavette, hanger, flank and skirt steak. Side dishes will consist of an assortment of salads including potato salad with seven minute eggs, red onion, oregano, scallion and mayonnaise; heirloom tomato salad with cucumber and herbs; and a bitter green salad with anchovy dressing and charred eggplant with roasted garlic, lemon, pomegranate seeds and herbs. Dessert will include sweet potatoes “cooked in the ashes,” served with white chocolate mousse and honey sauce.
On Friday evening, the two meat maestros will serve more parts of the steer in totally different preparations; this meal is going to be offered family-style and will include wine pairings for $79 per person. Starters will include a beef liver pate with hard boiled eggs and toast points; and fired ground beef empanadas served with local lettuce and tomatoes. Smoked brisket will be served with dandelion greens, radishes, preserved lemon, anchovy and garlic, and roasted bone marrow will be accompanied with bread cooked in the ashes of the parilla. The meal willfinish with a refreshing blend of “burned” citric, mascarpone cream, crumbles and lemon balm. UPDATE: Rumor has it that Friday Night is Sold Out.
Saturday night will be a more formal, seated four course affair with a sophisticated menu to match and is priced at $99 per person. Starters will include cured beef; a bone broth of braised osso bucco topped with poached egg and herbs; and grilled hand-cut beef empanadas with gazpacho. Second courses will include tenderloin tartare with sea urchin, shiso & egg yolk; grilled radicchio Treviso with bagna cauda with fennel herbs; and charred leeks and blue cheese topped with parsley vinaigrette, green strawberries and watercress. The main course will be tender grilled bone-in ribeye with wild mushrooms; and charred beef with grilled bok choy and dashi. Charred strawberry tart with sorrel and pistachio ice creams will close out the feast.
About the Chefs:
Chef Piatonni, whose first experience in the kitchen was helping his family cook on his grandfather’s farm, trained under Mallmann in Mendoza, Argentina before moving to Uruguay and ultimately becoming head chef at Mallmann’s legendary hotel Garzon.
Executive Chef Patrick Rebholz, who has been at the helm of Quality Meats Miami Beach since it’s opening, worked in Charleston for more than a decade, honing his skills working under acclaimed Chef Frank Lee, as sous chef at High Cotton Maverick Bar & Grill, perfectly the use of whole animal and creation of charcuterie, before taking on the position of chef de cuisine at Charleston’s legendary restaurant, Peninsula Grill. His charcuterie at QMMB is among the top selections in Miami.
To reserve any one or all of the dinners, which will begin at 7:30PM cocktails/8:30 PM dinner each evening, please visit qualitymeatsmiami.com/wholesteerdinners.
1501 Collins Avenue
Miami Beach, FL
305 340 3333
( Information provided by BCPR and subject to change. Please call ahead to reserve and to confirm all details.)