Harding Dinner Series with Chef Jeremiah

It's only going to be around for a week, so I've moved my writeup of the first "Harding Dinner Series" with Chef Jeremiah to the front of the queue. As I mentioned here earlier, the original Chow Down Grill in Surfside is being converted into Josh's Deli & Appetizing during the day, and a pop-up dinner venue for visiting chefs in the evenings. The first guest chef is Jeremiah Bullfrog (of the gastroPod and also a two time Cobaya veteran) and several of us got a preview dinner^[1] on Wednesday. It bears repeating once more:

There are some genuinely interesting and exciting things going on in Miami's dining scene right now.

The format of this dinner was a lot tighter, more focused than the sprawling 17-courser Jeremiah did for his last Cobaya: seven courses plus a cocktail to start. But the style and spirit was very much the same - playful, but with a serious focus on maximizing depth of flavor.

(You can see all my pictures in this Harding Dinner Series flickr set).

You want local flavor? How about the "Instagram"? Not a popular new photo app, this was the other kind of gram. But the fine white powder in this baggie, unlike many others commonly seen in Miami, was only baking powder, which reacted with the acid in the drink (Bombay gin and lemon) to make for a fizzy, frothy cocktail. It's the same chemical reaction that powered the volcano you made for fourth grade science fair.

beet composition

The first course, a "Beet Composition," was like a terrarium:^[2] inside a glass jar were beets in various forms - salt roasted garnet beets, sous-vide candy-cane beets, ribbons of pickled red and golden beets, magenta-stemmed micro beet greens, plus bits of creamy cheese, all nestled in a black sesame "soil." Not merely a presentation ploy, this had great vivid flavors, ranging from the more deep roasty notes to brightly acidic pickled notes.

duck pastrami

The next course was one of the best things I've eaten this year. Jeremiah' s duck pastrami was cured  in salt, sugar and pink salt for about five days, then thin shavings of the duck were plated on a long communal plank^[3] with brussels sprout "kraut" and a spiced pumpernickel streusel. It was just a perfect combination of flavors: the duck, meaty and fatty; the sprouts, bright, vegetal and tart; the streusel providing an earthy, spicy anchor for it all. Great stuff.

(continued ...)

Gavage

Gavage: it's not just for ducks. We will get back to the usual business of writing about actual dining experiences shortly, but in the meantime there is a fantastic, if slightly daunting, list of culinary events in Miami over the next couple weeks that may result in engorged livers:

Monday March 26 - Cobaya Experiment #23 - already sold out, but waitlist requests still being taken.

Tuesday March 27 - Michael Mina wine dinner at Bourbon Steak. Chef Mina himself is in town, the wines are from Fairchild Estate (Paul Hobbs is the consulting winemaker), and a four-course menu, inclusive of wine, tax and tip, is $200/pp. For reservations call 786-279-6600 or email smills@turnberryislemiami.com.

Thursday March 29 - Support two great organizations at once - Common Threads and LegalArt - by going to Pairings, an event to benefit both organizations, with food from Chow Down Grill, the gastroPod, and Mad Max Jack's and artworks on display from several of LegalArt's resident artists. 7pm-10pm, tickets are $25 in advance, $40 at the door, more details here.

Friday March 30 - Harding Dinner Series with Chef Jeremiah at Chow Down Grill / Josh's Deli Surfside kicks off. I've already mentioned this here before, but it's worth mentioning again. The pop-up is running through April 5, and the best opportunities to get a spot may be during the weekday seatings April 3-5. Seats are $79/pp all inclusive. More info, including the number to call for reservations, here.

But wait, there more!

(continued ...)

Harding Dinner Series Pop-Up at Chow Down Grill Surfside

+

A couple weeks ago when I wrote about Eating House, I noted that:

There are some genuinely interesting and exciting things going on in Miami's dining scene right now.

The momentum continues. News recently came out that the original Chow Down Grill location in Surfside - since supplemented with a second location in South Beach - is being converted into a Jewish-style deli during the day, and a pop-up dinner venue in the evenings. The first guest chef to take over the site will be Jeremiah Bullfrog, who, aside from running the gastroPod truck, has also been responsible for a couple of our Cobaya "underground" dinners and contributed behind the scenes to several more.

If you're interested - and you should be - go here for more information here about the Harding Dinner Series, which starts on March 30 and runs, for right now, through April 5, including dates, prices, and the number to call for reservations.

For a glimpse of some of Jeremiah's earlier Cobaya and other dinners, check these posts: CobayaJeremiah (flickr set), Cobaya Experiment #2, 2.5 (flickr set), and Notorious P.I.G. (flickr set). I'm going to miss having Chow Down so close to home for me, but I'm looking forward to what's coming - both the deli and the pop-up.