Un, deux, trois. Tongue & Cheek’s Kitchen Collab series is back for the summer with a new trio of guest chefs from Orlando. In case you are not familiar, these dinner series pair Chef DeRosa with an accomplished guest chef for a one night not-to-be-repeated multi-course meal.
Monday’s event featured James Beard Foundation Award nominee Chef Brandon McGlamery, of popular Winter Park eateries Prato and Luma on Park. The evening began with Gin Juice cocktails as well as welcome canapés that included a corn bilini covered with bone marrow custard topped with caviar (our personal fav); Lardo wrapped Shishito Peppers, Peanut Chimichurri; Chorizo Croquettas, Piquillo- Onion Soubise; Cod Brandade Churros.
DeRosa then addressed the crowd and said It took two and a half months to prepare the menu and that he and McGlamery collaborated on every dish unlike past series where each dish/course was prepared by an individual chef. Main courses include Salt & Sugar Cured Florida Cobia, Cucumbers, Brined Radish, Spicy Melon Sorbet and Consommé; Grilled N Smoked Ricotta Salata, Charcoal Roasted Pole Beans, Fresh Apricots, Jamon Iberico Toast; Poached Farm Hen Egg, Squab Cooked in Brown Butrer, Creamed Local Corn, Chanterelle; Pea Shoot Cavatelli, Local Clams, Shecrab Butter, Marcona Almond Pest (our tables favorite); Rabbit (Loin + Mortadella + Rack + Merguez + Rillettes) with Heirloom Carrot Agro Dolce; and Roasted Cherries, Almond Financier, Stone Fruit Jam, Thai Basil Ice Cream for dessert.