September’s Miami Spice Mash-Up

The final edition of the Summertime Miami Spice Mash-Up Series, presented by the Greater Miami Convention & Visitors Bureau (GMCVB), brought together three of Miami’s finest seafood restaurants for one delicious evening.

Teaming up for one night only was was Chef John Iatrellis of Lure Fishbar, Wolfgang Birk of Area 31 and David Bracha of Oak Tavern who presented a three-course, seafood-filled meal and previewed their respective September Miami Spice menus.

After beginning the night with cocktail reception featuring Botran Rum Mojitos, guests sat down to a deluxe Raw Bar Platter featuring East Coast Oysters, Middle Neck Clams and Shrimp Cocktail from host restaurant Lure Fishbar. Following that were two more appetizers including a Ruby Red Shrimp with Ginger and Togarashi from Area 31 and a Tuna Poke with Tamari, Ogo Seaweed and Avocado from Oak Tavern.

For the main course each chef presented their unique twists on seafood classics. Lure Seafood served a Shrimp Risotto made with Plancha Seared Shrimp, Confit of Tomato, Scallions, Chorizo, Micro Cilantro and Brandy Cream; Area 31 prepared Fried Hogfish – Garlicky Black Bean Sauce and Seabean Salad; and Oak Tavern prepared a Wood Grilled Cobia with Sumac, Eggplant and Pea Salad.

A great meal wouldn’t be complete without a delicious dessert and this meal was no exception. For this meal the chefs served a trio of desserts including a Pistachio Ice Cream with Spice Bread Crumble from Lure Fishbar; Cuatro Leches with Dulce de Leche and Zacapa Rum from Area 31; and Pot de Creme with Creme Fraiche and Maldon Sea Salt from Oak Tavern.

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