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.
“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