Part ofthe weekend-long ELLE Spa grand opening celebration at the Eden Roc Miami Beachwas dinner at 15000 where Paula DaSilva formerly of 3030 Ocean inFort Lauderdale and Hell’s Kitchen fame heads up the kitchen. The premise of15000 is the culinarily fashionable farm to table concept with themenu boasting both seasonal cuisine and standard menu items relying heavily on localresources. Therewere approximately 40 of us that descended upon 15000 Saturday nightwho were treated to a Chef’s Tasting menu of multiple courses. The opportunity tosample DaSilva’s culinary whiz course after course was one of the highlights ofthe glamour-filled weekend.
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Eachcourse seemed to out-do the previous in flavor, presentation and texture. The shishito peppers startedoff our dinner with a good kick of heat only to be mellowed by the optionalsqueeze of fresh lime and the briny crunch of the kosher salt diamonds. The yellowpepper Spring salad with creamy yet crumbly blue cheese and pecans was a wellbalanced mixture of textures and flavors, sweet, spicy and bitter; coated justenough with a tangy vinaigrette bringing this little salad full circle. Themixed greens played yet another roll in our grazing dinner; this time in asupporting role to complement the tender grilled baby octopus and balance the spiceinfused watermelon chunks. The pork belly tacos with a nice drizzle of housekimchee set inside a crunchy taco shell were a big hit at our table. Thewinning combination of textures and flavors stuck the landing with this dish,as I do believe someone asked for a second serving.
Mixed Greens and Yellow Pepper Salad
Pork Belly Tacos
Charbroiled Skirt Steak
Exemplifyingcomfort food was a perfectly seasoned, perfectly roasted half chicken. The hickory rubbed [Palmetto Creek Farms] pork loin chops wereset atop a creamy polenta, darted with escarole, and flash flavored with a zestymustard sauce, that seemed to convert all herbivores to the other side; even if it was justfor a sultry-smoky taste. The charbroiled skirt steak represented the beefportion of the menu rather well, bursting with its natural prized flavor. The presentationof a whole fish always seems to garner the shocker response, and Saturday nightwas no exception. The whole fried yellowtail snapper was equally as tasty andmoist as it was colorful and impressive. And the evening ended with a dense chocolate molten cake and a scoop of Tahitian vanilla ice cream to cool down the erupting cocoa lava.
Hickory Rubbed Palmetto Creek Farms Pork Loin Chops
Whole Fried Yellowtail Snapper
Half Rotisserie Chicken
Valhrona Molten Chocolate Cake with
Tahitian Vanilla Ice Cream
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1500 Degrees at Eden Roc 4525 Collins Ave Miami Beach, FL 33140