CHEFS

BLUNT WILL PHOTOS:

Michael Beltran

ARIETE HOSPITALITY GROUP

Ever the dreamer, Miamian Michael Beltran once aspired to be a football player, but a middle school teacher told him that would happen when pigs y. While playing football and studying sociology and criminology at Averett University in Virginia, Beltran discovered a passion for the culinary arts. He toiled away at Applebee’s, and by 2007, he had received his bachelor’s, as well as an associate’s degree from the Florida Culinary Institute.

After graduating, he worked the line at Casa Juancho before spending two years at Red sh Grill as sous. When Norman Van Aken opened Norman’s 180 in 2010, Beltran sought out the chef who would become his “culinary godfather.” He dropped o his resume at least 10 times until he was hired as head of production. Eight months later, Beltran pivoted to become chef de cuisine at e Local Craft Food & Drink under Rising Stars alum Alberto Cabrera. In 2012, Beltran returned to Van Aken’s tutelage as chef de partie at Tuyo. His break as executive chef came in 2013 with the opening team of Michael Schwartz’s Cypress Room.

In 2016, he launched his CubanAmerican concept, Ariete. With business partner Andrew Falsetto, Beltran formed Ariete Hospitality Group and opened two restaurants in 2019: Navé with Chef Justin Flit at the helm and Chug’s diner. Beltran can be heard on Pan Con Podcast, through which he chats with local chefs and food specialists. Now a clear leader in the Miami restaurant industry, he ttingly made his company logo a pig with a parachute. piginc / arietemiami

Favorite kitchen tool: O set spatula Favorite cookbook: New World Kitchen by Norman Van Aken, e Lutece Cookbook by André Soltner and Seymour Britchky, and White Heat by Marco Pierre White Most important kitchen rule: Teamwork makes the dream work.

Where you eat and drink on your nights

o : Itamae and Jaguar Sun Advice to your younger self: Enjoy the journey—every step is important.

Tamal en Cazuela

Chef Michael Beltran of Ariete Adapted by StarChefs

INGREDIENTS

Uni Butter:

8 ounces French butter, tempered, kept at room temperature 1 teaspoon picked thyme 2 tablespoons salt 4 ounces lime juice 1 teaspoon turmeric 15 uni tongues

Sofrito:

3 tablespoons grapeseed oil 2 red bell peppers, small diced 1 Spanish onion, small diced 3 cloves garlic, nely chopped 1 tablespoon smoked paprika

Pork Fat Espuma:

5 pieces Niman Ranch bacon, thinly sliced 1 clove garlic, smashed 2 shallots, roughly chopped 4 cups whole milk 4 sprigs thyme 1 teaspoon black peppercorns

Tamal en Cazuela:

4 ounces French butter 8 cups freshly grated corn 2 bay leaves 4 ounces evaporated milk 4 ounces cornmeal Salt

To Assemble and Serve:

Uni shell Soy lecithin Uni tongues Popcorn METHOD

For the Uni Butter:

Add butter, thyme, salt, lime, and turmeric to a food processor. Whip 4 to 5 minutes until butter is smooth and air begins to incorporate. Add uni and pulse another 30 seconds. Adjust seasoning as needed. Transfer butter to a nonreactive container and reserve in refrigerator.

For the Sofrito:

Heat oil in a sauté pan over medium-high ame. Add peppers, onion, and garlic and sweat for 5 minutes or until soft and translucent. Add paprika and mix thoroughly. Remove from heat and set aside.

For the Pork Fat Espuma:

Add bacon, garlic, and shallots to a medium pot. Turn heat to medium-high and render bacon approximately 8 minutes. Once fat has completely rendered, add milk, thyme, and peppercorns and bring to a simmer. Reduce heat to low and let simmer 30 minutes. Strain liquids from solids and transfer to a nonreactive, airtight container. Store in refrigerator.

For the Tamal en Cazuela:

To a medium pot over medium-high heat, add butter and 3 tablespoons Sofrito. Sweat 5 minutes. Add corn, bay leaves, and evaporated milk. Cook 15 minutes, stirring occasionally to make sure that the corn does not scorch. Once corn releases all its moisture and the liquid begins to thicken, add cornmeal and stir to combine. Cook for 5 more minutes or until the cornmeal is fully cooked. Remove from heat and set aside. Adjust seasoning as needed.

To Assemble and Serve:

In a small pot, heat a portion of Tamal en Cazuela. Mount with Uni Butter and adjust seasoning as needed. Plate Tamal en Cazuela in an uni shell and scatter 3 pieces uni on the surface. Next to the uni, place dollops of Sofrito. Add lecithin to Pork Fat Espuma. Buzz with a hand blender until foamy. Sparingly distribute Pork Fat Espuma around the bowl and top with popcorn. Accompany with a soup spoon lled with 1 whole uni tongue, a dollop of Sofrito, and popcorn. Serve on a large serving plate, side by side.