Luckyrice Festival Miami 11/30/12

Luckyrice Festival Miami
Friday, November 30, 2012, 7:30 – 11:00pm (VIP 7:30 – 8:30pm)
SoHo Beach House
4385 Collins Avenue
Miami Beach
$88 (General Admission)
$150 (VIP)
Buy Tickets at .

Epicurean Cocktail Feast on the Beach
With a spotlight on Asian-inspired tastings and cocktails from celebrated chefs and buzz-worthy bartenders, the LUCKYRICE Festival is making its Miami debut at the SoHo Beach House, where tantalizing bites and drinks will spill from the pool and tiki hut onto the beach and oceanside fire pits.
Hosted by Susur Lee (Top Chef Masters) with Douglas Rodriguez (father of Nuevo Latino cuisine), the inaugural LUCKYRICE Miami event is a “Chino Latino” collaboration that celebrates Miami’s international fusion style. Beyond food and cocktails, the experience will bring the sights, sounds and smells of Asia to the beach with performances by the Chinese jazz vocalist Le Zhang followed by tunes by DJ Mike Deuce.

The Tasting Menu:
Susur Lee and Douglas Rodriguez:
Smoky Mojo pulled pork sandwich with aji de chicharron
Nantucket bay scallops ceviche, celery root, black garlic
Smoked marlin tacos
Tuna watermelon ceviche
Braised oxtail skewer, Thai basil, peach su-shoyu
Crisy mochi, Japanese eggplant, porkbelly, chili
Black grouper tiradito, green apple mustard, charred pineapple, crispy malanga
Katsuya by Stark:
Creamy rock shrimp
Macadamia nut skewers
Blue fin tuna hand rolls with nikiri soy and nori cones
“Tataki” popped rice, Kobe beef tataki, wasabi cream, micro wasabi
“Wonton” mocha rice, mushroom duxelles, shallots, umami sauce
Todd English:
Confit pork belly and rock shrimp fried rice, sesame soy drizzle, shaved scallion
Salt crusted whole fish, pickled slaws, spiced condiments, dipping sauces
Khong River House:
Marinated pork belly skewers, Burmese sticky rice, coriander, fish sauce
Crispy laab bites, spicy marinated pork croquettes, chili powder, lime juice
Beef jerky, Issan style air dried beef
Sai au Samun Phrai, grilled pork sausage, lemongrass, jasmine rice
Steamed mini truffle with chicken bun
Grilled mini chicken dumpling
Eating House:
Frozen lychee pate de fruit
Yuzu curd with elderflower cream
(VIP ONLY) Norman Van Aken
Happy Pancake (Banh Xeo) with smoked tilefish, okeechobee shrimp, fish sauce caramel and garden herbs

The Cocktail Menu
Elad Zvi for Broken Shaker:
The East Garden: Bombay Sapphire East, honey, yuzu, fresh herbs
Tequila and Vingar: Corzo reposado tequila, pineapple vinegar with ancho chilies, fresh lime
John Lermayer for Filthy Foods
Filthy Collins: Grey Goose cherry noir vodka, Filthy black cherry juice, fresh lemon juice, simple syrup, club soda, garnishes with the filthy black cherry
Filthy Martini: Grey goose vodka or Bombay Sapphire East gin, bianco vermouth, angostura orange bitters, Filthy pickle, Filthy blue cheese, Filthy pepper and Filthy onion
Ben Carolotto:
Below the Belt: 42 Below Vodka, Disarrono, coconut water, spices
Butter Me Up Martini: Bombay Sapphire East gin, butterscotch, lemon, ginger air
William Rivas for Khong River House:
The Killer Bee: Bombay Sapphire East gin, fresh pressed lemon juice, white pepper ginger syrup
The Mekhong Sunrise: Dewar’s White Label, fresh pressed blood orange juice, aperol, lemongrass infused Dolin’s vermouth blanc, smoked orange chip
Cricket Nelson for Cooper Avenue
Nick Nistico for SoHo Beach House:
Yuzu Snow Pea Gimlet: Bombay Sapphire East gin, yuzu citrus, lemongrass syrup, snow pea puree, sea salt
Szechuan Basil Smash: Bombay London Dry gin, fresh pressed lemon, Szechuan peppercorn syrup, Thai basil
Raj Nagra and Gary Hayward for Bombay Sapphire:
A Man’go’s: Bombay Sapphire East gin, mango and lemongrass shrub, sugar, hot water, white vinegar, mango, lemongrass, fresh lime juice, lime twist
The Full Deck: D’USSE, fresh lemon juice, simple syrup, prosecco
Gabriel Urrutia for Bacardi:
Suika Tonic Cooler: Bombay Sapphire East gin, homemade tonic syrup,soda, lemon wedge, melon ball
Shikoku Daiquiri: Bacardi Superior, yuzu sour, lime juice, yuzu juice, wasabi-infused simple syrup, Domaine de Canton, garnish with candied ginger

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