Weekly Nibble: All About Charity Events and Chef Collab Dinners
One of our favorite things about Miami is the dining scene never gives us a chance to get bored. There's always a new chef popping up for a one-night-only dinner or an amazing menu being featured at one of the best restaurants in town, often with a charity component involved. This edition of MIAbites Weekly Nibble is highlight exactly that -- with a little extra emphasizes on our own wine pairing dinner with proceeds going to The Miami Rescue Mission on April 24th. Find out more below!
Tacology Collaboration Dinner
On Tuesday, April 17, Chef Santiago Gomez of Tacology will team up with James Beard Award-Nominee, Chef Javier Plascencia from Tijuana, Mexico for a one-night only chef collaboration dinner. Chef Javier is the chef/owner of numerous restaurants in Baja, California and is set to open a Mexican seafood concept, PEZ, this summer in Miami. The 6-course dinner starts at 8 p.m. and is $55 per person (tax & gratuity not included). Seating is limited and tickets can be purchased
MIAbites x Pinch Kitchen Natural Wine Dinner
On Tuesday, April 24th, MIAbites x Pinch Kitchen will be hosting the restaurant’s first wine pairing dinner of the year. This dinner will be raising money to benefit the Miami Rescue Mission — a local non-profit that helps transform the lives of homeless men, women, and children.
Chefs John Gallo and Rene Reyes have created a special menu to be paired with the natural wines in Cerdá, Llanos & Cía’s portfolio. As each course is served, guests will get a chance to learn more about natural wines and what makes them different from most wines we’re used to drinking.
Saturday Sweets writer Amber Love Bond will be teaming up with Pinch and Frice Cream to create the dessert for the evening! It’s inspired by her favorite guilty pleasure dessert: brownies a la mode.
The cost for the dinner and wine pairing is $95.00 per person, not inclusive of tax or gratuity. To reserve your seat, call Pinch Kitchen at 305-631-2018 or email email@example.com.
Chef Giorgio Rapicavoli to Collab with American Harvest
The made-from- scratch, clean eating, fast-casual concept American Harvest, by Coconut Grove-based restaurant firm Grove Bay Hospitality Group (GBHG), announces a new series curated by local chefs. Every season, a guest chef will collaborate with the restaurant to create a limited-time- only bowl, with proceeds from every bowl sold benefitting a non-profit of their choice. For the inaugural offering, the concept is partnering with award-winning star Chef Giorgio Rapicavoli of Eating House and Glass & Vine. Rapicavoli’s creation kicks-off the series with a delicious Mediterranean Bowl ($9) – farro, black bean hummus, queso blanco, chimichurri and Greek yogurt sauce served with naan. $1 from every bowl sold will be donated to Slow Food Miami’s Edible School and Community Garden Program. “Slow Food Miami is an amazing 100% volunteer organization that teaches local kids the joy of growing food themselves. I love the idea of creating something that will give back to the community every day!” says Rapicavoli.
The Mediterranean Bowl by Chef Giorgio will be available at both American Harvest locations, beginning Monday, April 16 until Saturday, June 30, 2018. American Harvest South Miami is located at 5958 South Dixie Highway. The Brickell City Centre location of American Harvest is at 701 South Miami Avenue, Suite 340.
Byblos Miami Presents Guest “Chef Series 3rd Edition”
A one night only collaboration between Byblos’ Chef Stuart Cameron and Chef Daniel Serfer of Mignonette and Blue Collar on Wednesday, April 18th 2018 from 6-10 open seating. The two chefs will be joining forces cooking side-by-side to prepare a special curated four-course menu served family style featuring unique preparations with a mix of Southern and Middle Eastern influences curated by Chef Serfer. For $70/pp , guests can partake in this flavorful, family style meal with an optional wine pairing for an additional $35 pp topped off with a specialty dessert created by Mignonette’s very own Pastry Chef, Devin Braddock. Reservation Tickets On TableList Link.
Kiki on The River Wine Dinner
Guests can drink their tax day woes away on Tuesday, April 17th at 8pm at Kiki on The River as, Andy Erickson hosts Huneeus Wines for a six course dinner by Executive Chef Rhee. The winemaker formerly behind Screaming Eagle, Erickson will take guests through wines like Leviathan, Quintessa, Flowers and many others as Chef Rhee prepares time honed favorites like Grilled Octopus, Double Ribeye, Lamb with Rosemary and Feta, and a sweet finish. Limited seating is available with tickets for $150 per person plus fees available via Eventbrite.
LETTUCE LAUGH, EAT & CHEERS at Farmer’s Table
Farmer’s Table is serving up laughs tableside one last time this season. The last installment of their comedy series, Lettuce Laugh, will take place Thursday, April 19th and will return next fall. Hosted by local comedian, Jen Hellman, the comedy night will feature headliner Dean Napolitano, nationally known for his appearance on “Good Morning America,” “Army Wives,” and “Burn Notice.” The show will take place in The Oak Room, Farmer’s Table’s private event space.
The ticket price includes admission to the show and a dinner buffet with a soft drink. Alcohol can be purchased separately at the bar. Buffet items include a variety of chips and dip, salads, wraps, sandwiches and wings. Chips, Dips & Bites include Crispy Tortilla Chips, Lavash Crisp, Baguette Croutons, Pico de Gallo, Spiced Sweet Potato Dip, Sundried Tomato Hummus with basil pesto, Wild Mushroom Parsley Bruschetta and Mozzarella Caprese with macerated heirloom tomatoes. The Salad selection includes Mediterranean Spinach Salad with roasted peppers, balsamic onions, olives, grape tomatoes, shaved pecorino Romano cheese and toasted garlic oregano dressing; and the “More than a” Green Salad with romaine hearts and field greens, cucumbers, chick peas, tomato, red onions, goji berries, toasted sunflower seeds topped with a fig vinaigrette. Wraps can be assembled with bibb lettuce cups, romaine lettuce cups or soft corn tortillas and stuffed with a roasted corn, poblano pepper, butternut squash hash or chopped Szechuan pork. The featured Sandwich is the Chicken Meatballs & Sausage with caramelized peppers and onions all on a toasted whole wheat hoagie croustade. Lastly, the Oven Baked Chicken Wings will be served with a choice of Thai peanut soy sauce or classic buffalo sauce and a side of celery and carrot sticks, blue cheese dip and sesame cilantro yogurt dip.
Admission is $35 and tickets can be purchased online or at the door. To purchase tickets click here.
Claws for Kids at Joe’s Stone Crab
Joe’s Stone Crab in Miami Beach will once again host Boys & Girls Clubs of Miami-Dade’s 7th Annual “Claws for Kids” fundraising brunch on Sunday, May 6. Guests will enjoy delicious stone crabs and other signature menu items without the wait. Proceeds will benefit Boys & Girls Clubs of Miami-Dade’s many positive programs, including after school programs, homework assistance, computer training, social skills, dance, arts & crafts, professional mentoring, and summer and athletic programs. The event will kick off with a cocktail reception at 11 a.m., followed by brunch at noon.
Located at 11 Washington Avenue, Miami Beach, 33139, Joe’s will be open for brunch only on May 6 for supporters of Boys & Girls Clubs of Miami-Dade’s “Claws for Kids” event. Menu items include stone crabs, coleslaw, hash brown potatoes, creamed spinach and Key Lime pie. For attendees who don’t eat stone crabs, main course options also will be available.
Sponsorship opportunities are available. Table sponsorships range from $2,500 to $10,000. Underwriting opportunities also are available, and individual tickets are priced at $250. For information, please contact Anneleise Sanchez at (305) 446-9910 ext. 30, or via email at firstname.lastname@example.org.