Kicking off my four day stay in South Beach for the South Beach Wine & Food Festival was the Botran Rum Luncheon at D. Rodriguez Cuba on Ocean. Just like a food and wine pairing this four course plus hors d’oeuvres and cocktail pairing was unique and individual unto its own course. If you followed my twitter feed with regard to this luncheon last Thursday then you know we had a lot of fun tweeting and eating simultaneously; what I discovered at this luncheon is having an “S ‘n P” [snarky and pithy] sidekick makes everything just a tad more spicy and a whole lotta fun!
What was unique to this luncheon was that Chef Rodriguez shared his kitchen and the sunlight on Ocean last Thursday with some of his chef friends. Each of Chef Rodriguez’s colleagues created a signature course distinctive to his/her own “cheffage” and Thomas Merolla the director of mixology for Botran Rum created a specialty cocktail for each course. It truly could not have been a more enjoyable and beautiful day in South Beach on the ocean to kick off what is to be 4 days and nights of sheer gastronomic and oenophile debauchery.
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Hors D’ Oeuvres by Chef Carmen Trigueros La Bottega, Coconut Grove
The Botran Yellowtail cocktail was served with the hors d’oeuvres.
Passion Fruit Ceviche with Cobia and Botran Rum
Tuna Tartare with Lemon Aioli
Baby Lamb Chops with a Mole Crust and Botran Rum Glaze
Tortillas with Chorizo and Pimentos
Chef Trigueros is a very intriguing woman and talented chef who painstakingly prepared, served and introduced herself to every single person at the lunch. So proud of her work, so passionate about her work you couldn’t help but enjoy her food even more after chatting with her. Chef Trigueros has what will be a charming “La Bottega” in Coconut Grove; offering all my favorite things, food, wine and food & wine events. That to me is a homerun! My tablemate and colleague have been invited to experience La Bottega by Carmen…as if we’re not going to accept that invitation! La Bottega by Carmen Trigueros3540 Main Highway Coconut Grove
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First Course, Chef Douglas Rodriguez De Rodriguez Cuba on Ocean, Miami Beach
Florida Lobster Ceviche with Local Heirloom Tomatoes and Avocado topped with Stone Crab Mustard Botran Rum Iced Cream. To me this course was sheer perfection.The presentation was cool, simple and beautiful; the harmony of flavors samba’d all over my tastebuds. I felt like Carmen Miranda sitting there eating, (sans the fruit headdress); Chica Chica Boom Chic! This is one great dish to enjoy on a lazy hot day over looking the ocean. The Botran Yellowtail was served with this course and was my favorite “Botran of the day”.The cocktail is made with Botran Reserva, aperol, passion fruit, ginger, mint, citrus and surprise, surprise it was “charged” with Champagne!
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Second Course Chef Mario Pagan (2nd and 3rd Courses) Laurel Kitchen and Lemon Grass, San Juan, Puerto Rico
Coconut Crusted Shrimp in Guava Rum Glaze with Recao Yuca Hash. This course was served with the Botran Lemongrass Ling. The Yuca Hash we all agreed was outstanding and most of us had never had yuca prepared this way before, it was a great accompaniment to the coconut crusted shrimp and paired wonderfully with the cocktail.
Third Course
Adobo Pork Rillette Terrine With Cracklings, Chayote and Calabaza Relish in Sherry Vinaigrette with Tamarind-Rum Reduction. The rum pairing with this course was spot on. It was the Botran Manhattan. Just like the Yuca Hash most of us had never had a Rum Manhattan and WOW! it packed a punch, it was powerful, strong, and burly, a great compliment to the Pork Rillette Terrine.
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Fourth Course Dessert, Executive Pastry Chef Christian Cobos De Rodriguez Cuba on Ocean, Miami Beach
Blackberry and Goat Cheese Tart with Botran Rum Espuma
A light and lovely balance of sweet and savory, and so pretty to look at! This was a good choice in dessert to balance the protein edge of the lunch. The cocktail, Botran Solera on the rocks.
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D. Rodriguez Cuba on Ocean at The Hilton Bentley Hotel 101 Ocean Drive Miami Beach, FL 33137
