Slow Food Miami
Slow Food Miami

Slow Food Miami celebrated its 3rd Annual “Snail of Approval” Tasting Party at the dreamy Raleigh Hotel dubbing it the Freshest Night Out. Slow Food Miami is the local Chapter of Slow Food International, a global grassroots organization with supporters for good, clean, and sustainable food in 150 countries.

Through the Snail of Approval Award, Slow Food Miami recognizes those producers, purveyors and artisans who contribute to the Quality, Authenticity and Sustainability of the food we eat and the beverages we drink in Miami.

Eighteen of South Florida's restaurants prepared amazing dishes with produce sourced from local farms for food lovers who not only nibbled and drank but inquired about ingredients, preparation methods, and recipes -All for the opportunity to vote for the most delicious plate of the night.

This year’s “People’s Choice Award” went to Chef Aaron Brooks of Edge Steak & Bar at Four Seasons , and the Judges “Best Bite” went to that perfect Elote by Chef Todd Erickson of Huahua’s Taqueria.

Chef Aaron Brooks and his winning plate: sauteed Key West shrimp with tomatoes, eggplant, and black olive crumbs.
Chef Aaron Brooks and his winning plate: sauteed Key West shrimp with tomatoes, eggplant, and black olive crumbs.
Todd Erickson and Huahua's Taqueria for the elote, freshly grilled corn topped with spicy mayo, cotija cheese, and cilantro.
Todd Erickson and Huahua's Taqueria for the elote, freshly grilled corn topped with spicy mayo, cotija cheese, and cilantro.

Other chefs and farm-to-table restaurants included in the Tasting line up were: LoKal Burger & Beer plus their newest venture KUSH, 3030 Ocean, The Naked Bite, Chef Adrianne’s, Lulo Pasta, Capri, The Cypress Room, Essensia at the Palms, Jugo Fresh, Lido Restaurant at The Standard Hotel, David Schwadron Catering, Restaurant Michael Schwartz at The Raleigh, Oak Tavern, Siena Tavern Pilgrim, Proper Sausage, and Sakaya Kitchen.

LoKal's Matthew and Priscilla Kuscher: Chili with Florida-raised grass fed beef.
LoKal's Matthew and Priscilla Kuscher: Chili with Florida-raised grass fed beef.
The Cypress Room: Red Shrimp with Coconut & Lime
The Cypress Room: Red Shrimp with Coconut & Lime
Michael Schwartz: Grass Fed Rib Eye
Michael Schwartz: Grass Fed Rib Eye
Jugo Fresh: This shot could just be the fountain of youth
Jugo Fresh: This shot could just be the fountain of youth
Calabaza Nori Roll perfectly pair with pickled ginger
Calabaza Nori Roll perfectly pair with pickled ginger
The Lido Restaurant: Representing raw food with Watermelon Radish and Cashew Cheese Ravioli
The Lido Restaurant: Representing raw food with Watermelon Radish and Cashew Cheese Ravioli
Essensia Restaurant: Beet bruschetta
Essensia Restaurant: Beet bruschetta
Siena Tavern: Bay Scallop Crudo with Teenas Farm Basil & Cilantro and Swank Microgreens
Siena Tavern: Bay Scallop Crudo with Teenas Farm Basil & Cilantro and Swank Microgreens

If you didn’t make it to this magnificent food celebration this year, make sure to make it to the next one. You are not only supporting the local food movement, but you are contributing to Slow Food Miami’s Edible Garden Program in Schools.

'till next year!

Live green,

Nathalia

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