Grilling Class at BLT Prime; Rum Dinner Party at SUGARCANE

August 26, 2014 | by Lane Nieset | Food & Drink News

Start off Labor Day weekend with a grilling class—or celebrate early at a rum-centric dinner party. These and more events in this week's Miami food news. 

BLT Prime tuna tartare

BLT Prime's tuna tartare 

Labor Day Grill Class at BLT Prime

Prep for your Labor Day barbecue with a grilling class and tasting at BLT Prime inside Trump National Doral on Saturday, August 30. The three-hour class begins at 2:30 p.m. with a handcraft cocktail toast with Chef Dustin Ward. The grillmaster will then show students how to make a three-course meal of items from the restaurant's menu—tuna tartare, grilled skirt steak, and panna cotta—which you'll have the chance to sample. Reservations are required; 4400 N.W. 87th Ave., Miami, 305-591-6606

Rum Dinner Party at SUGARCANE raw bar grill

SUGARCANE raw bar grill is hosting its next rum dinner party this Wednesday, August 27, when Rhum Clément will be the distillery of honor. Fourth-generation Clément family member Benjamin Melin-Jones will lead the party in the private dining room. Guests will learn more about the distillery, drink samples, and dine on a multi-course meal created by SUGARCANE Chef Timon Balloo. Purchase tickets via rumdinners@sambabrandsmanagement.com; 3252 N.E. First Ave., Miami, 786-369-0353

Wine Dinner at The Restaurant at The Setai

On Thursday, August 28 at 7:30 p.m., sip wines from Argentina's Cafayate region during a four-course dinner at The Restaurantat. With Bodega El Porvenir de Cafayate Export Director Patricio Vazquez as host for the evening, guests will pair his company's wines with Chef Mathias Gervais' menu—with courses like a 2012 Malbec served with roasted sweetbread. Purchase tickets via phone or dining@thesetaihotel.com; 2001 Collins Ave., Miami Beach, 305-520-6400

Miami Spice Mash-Up at Lure Fishbar

We're almost at the halfway mark of Miami Spice, and the perfect chance to preview dishes from participating restaurants will occur Thursday, September 4 at Lure Fishbar in Loews Miami Beach Hotel. During the September Miami Spice Mash-Up, attendees will taste items from Lure's Chef John Iatrellis, Area 31's Chef Wolfgang Birk, and Oak Tavern's Chef David Bracha—with all three designing one dessert. Dinner is limited to 40 guests; 1601 Collins Ave., Miami Beach, 305-695-4550

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