The final edition of the Summertime Miami Spice Mash-Up Series, presented by the Greater Miami Convention & Visitors Bureau (GMCVB), brought together three of Miami’s finest seafood restaurants for one delicious evening.
Teaming up for one night only was was Chef John Iatrellis of Lure Fishbar, Wolfgang Birk of Area 31 and David Bracha of Oak Tavern who presented a three-course, seafood-filled meal and previewed their respective September Miami Spice menus.
After beginning the night with cocktail reception featuring Botran Rum Mojitos, guests sat down to a deluxe Raw Bar Platter featuring East Coast Oysters, Middle Neck Clams and Shrimp Cocktail from host restaurant Lure Fishbar. Following that were two more appetizers including a Ruby Red Shrimp with Ginger and Togarashi from Area 31 and a Tuna Poke with Tamari, Ogo Seaweed and Avocado from Oak Tavern.
For the main course each chef presented their unique twists on seafood classics. Lure Seafood served a Shrimp Risotto made with Plancha Seared Shrimp, Confit of Tomato, Scallions, Chorizo, Micro Cilantro and Brandy Cream; Area 31 prepared Fried Hogfish - Garlicky Black Bean Sauce and Seabean Salad; and Oak Tavern prepared a Wood Grilled Cobia with Sumac, Eggplant and Pea Salad.
A great meal wouldn’t be complete without a delicious dessert and this meal was no exception. For this meal the chefs served a trio of desserts including a Pistachio Ice Cream with Spice Bread Crumble from Lure Fishbar; Cuatro Leches with Dulce de Leche and Zacapa Rum from Area 31; and Pot de Creme with Creme Fraiche and Maldon Sea Salt from Oak Tavern.
For the second installment of the Summertime Miami Spice Mash-Up Series, presented by the Greater Miami Convention & Visitors Bureau (GMCVB), was an ode to good ol’ Southern cooking when Clayton Miller of 50 Eggs and Todd Erickson of HaVen Gastro-Lounge teamed up for a one-night only meal.
Just days before the Miami Spice kick off on July 24, Miller and Erickson took over the kitchen of Swine Southern Kitchen & Bar to create a five-course menu for hungry guests. Starting the meal off was the chef’s take on deviled eggs. Miller’s deviled egg was a combination of pickled mustard, bacon and and chive while Erickson created two variations of the deviled egg one filled with Serrano ham and the other made with salmon gravlox, cream cheese, dill, and capers.
For the first entree, the chefs created dishes that were served side-by-side on the same plate. Miller plated a Crisp Cajun Boudin with creamed leeks and a pickled onion marmalade while Erickson served a “Country” Quail with Indigo potato salad and a Ranch brussel sprout slaw.
Next up was each chefs solo entrée, Erickson created a Pan Seared Snapper with patatas bravas, romanesco and charred scallions while Miller made a Slow Smoked Brisket, that was wood grilled and charred, served with a molasses glaze, stone grits, aged cheddar, pickled corn relish.
Last, but certainly not least, was everyone’s favorite course — dessert. Miller made a twist on a Southern favorite with his Chocolate Texas Toast Bread Pudding with chocolate “dirt,” smoked citrus and coffee ice cream while Erickson served a Fruit Cobbler a la mode with macadamia nut cookie crumble and vanilla whipped cream. To wash all of these courses down, each guest got to enjoy a complimentary Botran Rum Old Fashioned and Stella Artois.
Make sure not to miss the final Miami Spice Mash-Up dinner this Thursday, September 4, when chefs John Iatrellis of Lure Fishbar, Wolfgang Birk of Area 31, and David Bracha of Oak Tavern team up at Lure Fishbar to create a special menu filled with over-the-top seafood dishes and preview each others September Miami Spice menus.
OTC is the popular Brickell restaurant known for its extensive craft beer selection, artisanal American eats, and ever-popular brunch. Chat Chow TV sat down with owner Michael Sullivan to find out more about the restaurant, its new and improved menu and it’s take-away growler beer program.
Sullivan got his start in the restaurant industry in New York City, working his way up through some of the city’s most popular spots. Being from Miami, Sullivan returned to his hometown with a desire to bring what he saw and experienced in the NYC dining scene to South Florida and that’s when OTC was born.
OTC opened up originally as a fast casual concept but changed to table service restaurant in late 2013 so it could fully educate diners on the menu without being rushed. With a new way of serving diners also came a new chef, Jacob Anaya formerly of Azul at the neighboring Mandarin Oriental Hotel, who brought his high-end cooking techniques to the casual menu.
“He brings the same mentality and focus,” notes Sullivan. “Just with a playful neighborhood vibe.”
Everything on Anaya’s revamped menu is homemade, right down even to the mayonnaise and pastas. He also added a new healthy lunch menu filled with dishes like Tuna Poke and Grilled Chicken with Quinoa.
Utilizing its extensive craft beer selection, seven varieties on draft and seven by the bottle at any given time, OTC recently introduced its to-go growlers. For just $10, guests can get a growler filled with a beer of their choice to then enjoy at home — giving them access to brews typically reserved for restaurant and bar consumption.
Curious what Sullivan’s favorite dish is on the OTC menu? Or what makes the restaurant’s brunch so popular? Get all the details in the video up top.