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MIA Kitchen & Bar hosting Dock to Dish dinner pairing June 26

MIA Kitchen & Bar Executive Chef Blake Malatesta will host an interactive “Dock to Dish” pairing dinner on June 26 at 7:30 p.m.  Cost is $60 per person.

The five-course dinner at the popular Delray Beach restaurant will feature fresh catches from Florida’s top fishing towns. Each course will be paired with cocktails made with Afrohead Rum and Misunderstood Whiskey.

The dinner will showcase the fact that environmental stewardship is a daily practice at MIA Kitchen & Bar, where each dish and daily special showcases local ingredients tapped from area farms, ranches, and purveyors. Malatesta’s kitchen also practices a zero-waste policy. His “dock-to-door” program partners with Florida fishermen to source sustainable seafood caught within the last 24 hours.

Chef Blake Malatesta

“We are fortunate to have great friends that provide us with some of the best seafood in the state,” Malatesta said. “You will always find standard Florida fish on our menu but what makes us truly happy is offering not-so-common species like Triggerfish, Porgy, Mako, and Marlin.”

Here’s a look at the Dock to Dish menu:

First Course: Key West

Pink Shrimp Tartare | Red Bell Pepper | Crispy Rice

“Red Fashion” with Misunderstood Whiskey, Orange, Luxardo, Lemon, and Cherry

 Second Course: St. Sebastian

Smoked Florida Clams | Pork Belly | Corn Butter

“Two Face” with Afrohead Rum, Misunderstood Whiskey, Honey, and Lemon

Third Course: Panacea

Oyster Stew | Hot Sauce | Coconut Milk | Ginger Dashi

“Island Time” with Misunderstood Whiskey, Pineapple, Cream of Coconut, and Nutmeg

Fourth Course: Ft. Pierce

Braised Tuna | Cavatelli | Blackeye Peas | Chili Essence

“Summer Fire” with Afrohead Rum, Lime Syrup, Hellfire Bitters, and Watermelon

Fifth Course: Ocoee

Pavlova | Grilled Berries | Lemon Curd | Shrimp Essence

“Nutty Buddy” with Afrohead Rum, Orgeat Syrup, and Lemon

Photos: The Buzz Agency

 

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