This is NOT your “no booze, covered dish, church basement, kids-running-around” kind of potluck. No way, Jóse! This is a high-in-the-sky chic penthouse in the trendiest part of Miami.It’s foodies bringing it…literally and figuratively. This is the South Florida Foodies Potluck!
The party was so visually exciting. It engaged all my senses and emotions and I went crazy with photos. I took 200!
…200 of the worst, unfocused, unimaginative photos I’ve ever taken. It’s back to Photography 101 for me.
The recipe for success:
It starts with our ‘coordinator extraordinaire’, Maude (aka Diva, @4theloveoffood) and Jason, the owner of this spectacular penthouse space in Midtown Miami…
with gorgeous views from a wraparound terrace.
….who arrived laden down with bundles of food, fry-o-lators, slowcookers and an amazing array of wines and specialty drinks like strawberry + basil caprinhas, boozed-up bubble tea, Bloody Mary with spam skewers, aged rums, tequilas, Japanese whiskey…and many more!
The menu: “Avant Garde” was the suggested theme. Say no more when it comes to the food-centric! Some people went way outside the proverbial box! I can’t remember everything that was served (not all the food and certainly not all the drinks), but I’d love to give you a sampling.
Appetizers took us from bacon-wrapped Easter peeps (yup! I thought it was a joke, but lots of people ate them!) There was a wide assortment of spreads, dips, and other tempting and tasty morsels — and one of our foodies even went molecular on us with pbj bites and basil-bead stuffed tomatoes.
A few ‘avant garde’ standouts were the foie gras stuffed beignets with fig jam,
delicious and spicy pork belly nachos served with Aztec’s Mark (1.5oz Bourbon, .75oz Dark Creme de Cacao, .5oz lemon juice, dash of bitters, 3 drops Tabasco. Shake with ice, serve over ice with a lemon twist.),
The Mains. A beautiful ceviche with edible orchids (it was like having a lettuce cup); beef tenderloin with gorgonzola sauce; spicy Hoisin pork with pineapple salsa; Thai savory pork ribs served with green papaya salad and sticky rice; Greek pastistsio and a very unique surf + turf with teeny crabs and beef on wasabi mashed potatoes and seaweed.
But, I think everyone’s favorite was the Nobu Cigars (dark chocolate cookie cigars filled with Milk Chocolate Miso Mousse) and served with Whisky Cappuccino made with Yamazaki Japanese 12-yr-old single malt whisky foam and finished with pulverized shiso.
And if you want to see more, here’s a video Maude made. (Warning: if you’re opening it in the office, there’s music…good music!)