James Beard Dinner

Gordon Maybury’s Beard House Dinner - April 8, 2010


The James Beard Foundation

Taste of Miami Beach
Swanky and sophisticated dining is in ample supply at Loews Miami Beach Hotel, where executive chef Gordon Maybury’s “Floribbean” cuisine keeps vacationers well fed and feeling fabulous. For his debut Beard House dinner, he’ll prepare a show stopping menu to pair with Spanish and South American wines.

Hors d’Oeuvre

Miniature Cuban Sandwiches with Charred Citrus Rémoulade

Blackened Tuna Tartare with Mango, Key Lime, and Jalapeño

Sugarcane-Glazed Figs with Redlands Goat Cheese and Toasted Pecans

Coconut–Curry Chicken Pitas with Florida Tomato Relish

Loews Miami Beach Mojitos

Pascual Toso Extra Brut NV


Warm Spiny Lobster with Gazpacho Consommé and Bloody Mary Sorbet

Florida Stone Crab Salad with Watermelon, Avocado, White Anchovies, and Blood Orange
Martín Códax Albariño 2007

Pan-Seared Everglades Striped Bass with Heirloom Tomatoes, Malabar Spinach, and Grapefruit–Pink Peppercorn Gastrique
Montes Classic Series Sauvignon Blanc 2007

Roast Calabaza and Chorizo Risotto with Poached Bee Haven Farm Egg
Las Rocas Viñas Viejas Garnacha 2006

Chipotle-Barbecued Pork Tenderloin with Boniato Mash, Corn Salad, and Blackberry–Rum Sauce
Bodega Norton Privada Partida Limitada 2006

Tangelo Crème Chiboust with Valrhona Guanaja Chocolate Torte and Kumquats
Montes Late Harvest Gewürztraminer–Riesling 2006

Petit Fours