Recipe

Recipes   Foodies, try your hand at these delicious recipes from the 2015 VeritageMiami Interactive Dinner. White Water Clams with Blue Point White IPA and ...

Umeboshi-glazed Pork Belly with Dashi-poached Turnip and Ajo Blanco Purée Chefs Alex Chang and Bradley Kilgore This main course from chefs Alex Chang and Brad ...

Gemelli with Hon Shimeji Mushrooms, Purple Basil, Gremolata and Uni Butter Chefs Justin Flit and Brian Nasajon Serves 8 Ingredients 4 cups gemelli or other ...

Veal Cheek and Foie Gras Dumplings with Shaved Local Vegetables, Florida Rock Shrimp, Dr. Pepper and Black Vinegar Dipping Sauce and Peanut Nuoc Cham Chefs ...

Foodies, try your hand at these delicious recipes from the 2016 VeritageMiami: Spring Edition Interactive Dinner. FIRST COURSE Veal Cheek and Foie Gras Dumplings with ...

Chef Adrianne Calvo - Chef Adrianne’s Vineyard Restaurant & Wine Bar Serves 8 Ingredients For the puff pastry 1 sheet frozen puff pastry, thawed 1 ...

Chef Eileen Andrade - FINKA Serves 8 Ingredients 8  6-8 oz. Black Angus churrasco steaks (Flank steak or Hanger steak) For the Asian Chimichurri 3 ...

Chef Cindy Hutson – Ortanique on the Mile Ingredients Pan-Roasted Golden Tilefish: 6 5-oz. filets of fresh golden tilefish or other mild white fish cut ...

Chef Dena Marino – MC Kitchen Ingredients Cavatelli pasta (if making your own – see note below) 20 oz. Ricotta cheese 5½ cups Italian 00 ...

Chef Paula DaSilva – 3030 Ocean Serves 8 Ingredients 4 dozen clams, rinsed well (6 clams per person) ½ cup shallots (sliced) 8 cloves garlic ...