Kitchen Collab Continues at Tongue and Cheek
Thursday, 10/17/2013 – 10/17/2013 07:00 pm –
Tongue and Cheek
431 Washington Avenue,
Miami Beach, Florida 33139
Buy Tickets Link
Cost: $95 including tax and gratuity
Tongue and Cheekâ€™s trio of special guest chef dinners, â€œKITCHEN COLLAB,â€ returns on Thursday, October 17 with executive chef Jamie DeRosa pairing up with Palm Beachâ€™s acclaimed Chef Clay Conley of BÅ«ccan and Imoto fame. In terms of themes and cooking styles, each kitchen collaboration (hence the seriesâ€™ name) will differ but the end result will be the same â€“ an unforgettable culinary experience featuring a not-to-be-repeated multi-course dinner created by DeRosa and truly talented guest chefs.
Priced at $95 per person, including tax and gratuity, guests will be welcomed with a complimentary signature cocktail and an array of hors d’oeuvres. Afterwards, guests will take their seats for an amazing five course dinner created by the talented duo sure to please with some special surprises along the way. A beverage pairing including wine and beer is also available for an additional $25 per person, excluding tax and gratuity. Start time: 7 p.m. Seating is limited and tickets must be purchased in advance via http://tongueandcheek.brownpapertickets.com.
Concluding the â€œKITCHEN COLLABâ€ three part series will be Chef Paula DaSilva on Wednesday, November 20, who recently took the helm of 3030 Ocean at the Harbor Beach Marriott Resort & Spa in Fort Lauderdale.
Chef Clay Conley opened BÅ«ccan in Palm Beach, Florida in 2011. He wanted to create a casually sophisticated space that offered small plates with big flavors, and replicate the camaraderie felt when dining at a friendâ€™s house. The result? Raving accolades, a James Beard Award nomination for Best Chef: South – in both 2012 and 2013 – and an expansion. In February 2012, he opened Imoto (transl: little sister), an intimate, Asian-focused extension of BÅ«ccan. His â€œprogressive Americanâ€ approach at BÅ«ccan blends the classic comfort of his New England childhood, the rustic boldness of the Mediterranean, and the sensual influence of Latin America. Highlighting contrasting tastes, textures, and temperatures, Clay applies his flair and sense of balance to traditional flavor combinations and dishes. Chef Clay and his restaurants have been recognized in national and international publications including Travel + Leisure, Robb Report, Conde Nast Traveler, Miami Herald, Complot, USA Today, Fodors, Boston Globe, NY Post and Wall Street Journal. BÅ«ccan is listed as Forbes Travel Guideâ€™s â€œhottest spotâ€ in Palm Beach and as Esquireâ€™s â€œWhere to Eat in South FL Now,â€ and has received â€œBest Restaurantâ€ honors from all area publications. Clay has also cooked on Emerilâ€™s Florida,
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