1500° At Eden Roc Celebrates Early Harvest With Local Farmers Dinner 11/3/11

1500° At Eden Roc, Miami’s Premiere Farm-To-Table Restaurant, Celebrates Early Harvest With Local Farmers’ Dinner
Thursday, November 3, 2011 at 7:00 p.m
1500° at the Eden Roc Renaissance
4525 Collins Avenue
Miami Beach.
Reservations for the farmers dinner are limited and can be made by calling (305) 674-5594. www.1500degreesmiami.com

Recently named one of “The Best New Restaurants in America” by Esquire, 1500° at Eden Roc is South Florida’s premier dining destination for fresh farm-to-table cuisine. Executive chef Paula DaSilva works regularly with growers and farmers to ensure that the ever-changing menu at 1500° features fresh, locally-sourced ingredients. In celebration of the arrival of Florida’s growing season, DaSilva, along with an array of her favorite growers, will host an Early Harvest Dinner at the restaurant.

For the 5-course dining experience, DaSilva will turn the bountiful harvest from each grower into fresh and exciting dishes, paired with infused spirits and wines. The menu will incorporate ingredients from Paradise Farms Organic; White Water Clams; Palmetto Creek Farms; Jackman Ranch; Swank Specialty Produce; Hani’s Mediterranean Organics; Maggie Pons; Lake Meadow’s Naturals; Seriously Organic and Teena’s Pride. According to Gabrielle Marewski of Paradise Farms, “I’m very excited for Paradise Farms Organic to be participating in this first farmers dinner at 1500°. Chef Paula’s menu deliciously represents the diversity of our local agriculture!” Between courses, farmers will speak about the menu – as it relates to their harvests – and will be available to answer any questions. The reception & five- course dinner menu, including paired cocktails and wines, priced at $85 per person, (excluding tax and gratuity) follows:

Reception
Crispy Pork Belly Tacos with Kimchee Florida Wahoo Ceviche Deviled Eggs with Capers and Pickled Veggies

First Course
Garden Leaf Lettuce and Heirloom Tomatoes with Crispy Calabaza Blossoms and Hani’s Goat Cheese

Second Course
White Water Clams with Spicy Greens, Grilled Bread White Wine Butter Sauce

Third Course
Whole Fried Local Snapper and Lake Meadows Roasted Chicken accompanied by Cold Cucumber Salad with Fish Sauce and Sesame Seeds, Anson Mills Black Rice, Braised Local Greens and Roasted Radishes

Fourth Course
Palmetto Creek Pork Loin Chops and Jackman Ranch Florida Raised Wagyu Beef with Anson Mills Polenta and Hani’s Cheese, Grilled Baby Squash, Roasted Carrots, Braised Oyster Mushrooms, and Spicy Smoked Potato Salad with Benton’s Bacon and Farm Egg,

Fifth Course
Selection of Homemade Pies and Tarts with Homemade Ice Cream

Each Course Will be Paired with Correlating Wines and Infused Spirits

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