RECAP: Miami Spice Mashup #1 at Beaker & Gray

Miami Spice 2016 Mash up 1 Beaker and Gray Alter

This year will mark the 15th anniversary of Miami Spice, organized by Greater Miami Convention & Visitors Bureau (GMCVB), when for two months some of Miami’s best restaurants offer unique three course menus for at a set price of $23 for lunch and $39 for dinner.  What began with a handful of restaurants in Miami Beach and Coral Gables in 2001, now includes 220 restaurants and sponsors such as Citibank and Stella Artois.

In the months leading up to the July 28th launch of Miami Spice 2016, two teaser dinners, one in June and one in July, are offered to highlight upcoming menu items from two chefs, and include the standard three courses from each chef as well as, new to the program this year, bartenders and their cocktails. 

Chef Brad Kilgore Alter  & Brian Nasajon Beaker and Gray

The first teaser, in June, was held at popular Wynwood restaurant and bar newcomer, Beaker and Gray and featured their chef, Brian Nasajon’s delicious creations, expertly crafted cocktails by Ben Potts as well as James Beard Best New Chef Semi-finalist, Brad Kilgore and pastry chef and wife Soraya Kilgore from Alter. 

Beaker and Gray Cocktail

As an invited guest, some of my favorites that evening included the cocktail I began with, made by Ben Potts, named the Blanqui, which included Don Julio blanco tequila, a sponsor of Miami Spice this year, sweet piquanté pepper, Thai chili, Key lime & basil. 

Miami Spice Mashup menu

My first course, the Liquid Scotch Egg by Brad Kilgore with chorizo espuma, soft egg, potato puree and puffed chicken skin was excellent.  What Brad can do with an egg is truly amazingBrian Nasajon’s second course was a real crowd pleaser that evening and included rice noodle, pork rib, the Peruvian sauce, huancaina and tomatillo.  Finally, the real show stopper was Soraya Kilgore’s dessert that dumbfounded us with its beauty.  Described as pate choux, whipped dulce, white chocolate, thyme, orange and carrot, this little festival of elegance was plated with striking negative space and tiny micro flowers draped over the textures and colors.

Miami Spice 2016 Alter Miami dessert

The second installment of the Miami Spice Mash-Up/Mix-Up series will take place on Wednesday, July 20, 2016 at Miami Beach’s Quality Meats ,with two of the city’s most highly acclaimed masters of meat – Chef Patrick Rebholz of Miami Beach’s award-winning steakhouse, Quality Meats, and Chef Aaron Brooks of Edge Steak & Bar at the Four Seasons Hotel MiamiTogether, they will craft a savory three-course meal featuring two selections from each restaurant’s upcoming Miami Spice menus.

Price is $65 per person (excluding tax, tip and additional beverage purchases) and includes a Welcome Cocktail by Quality Meats mixologist Fred Cabrera sponsored by Diageo featuring specialty cocktails made with Bulleit Bourbon, Don Julio, Zacapa Rum and Ketel One Vodka. During dinner, guests will have the choice of a glass of Terrazas de los Andes red or white wine, a chalice of Stella Artois, and water sponsored by FIJI.

Seating is limited; reservations must be made in advance and can be done so by calling (305) 340-3333. Quality Meats Miami Beach 1501 Collins Ave. Dinner begins promptly at 7PM. 

For more information including full Miami Spice restaurant listings and their menus visit

Miami Spice 2016 logo