MENTOR

MENTOR AWARD

PRESEVITAMIX C NTED BY OMMERCIAL

Michael Schwartz

e 2021 class of Miami Rising Stars anonymously voted on a Mentor Chef Award, presented by Vitamix. e award goes to the chef who supports and inspires young chefs in their city. Previous Miami honorees include Michelle Bernstein and Norman Van Aken. For his ability to nurture talent, combined with his generosity, skill, and vision, Michael Schwartz is the recipient of the 2021 Miami Rising Stars Mentor Award.

When people think of Miami’s best cuisine, Chef and Restaurateur Michael Schwartz immediately comes to mind, but he actually hails from Philadelphia. Starting in the industry as a busser at DiLullo, he then trained at Wolfgang Puck’s Chinois in California before he moved to Colorado, New York, then Miami, where he nally settled. Schwartz opened Michael’s Genuine Food & Drink in 2007, attracting diners to the newly developed Design District. Since then, Schwartz founded e Genuine Hospitality Group, including Amara at Paraiso, Tigertail & Mary, and an additional Michael’s Genuine Food & Drink in Shaker Heights, Ohio. Harry’s Pizzeria now has two locations and a third in development. In 2019, the COMO Metropolitan Miami Beach unveiled Traymore by Michael Schwartz. Schwartz won the 2010 James Beard’s Best Chef: South award for his seasonal, locally driven meals at Michael’s.

Outside of the restaurant, Schwartz uses his in uence and resources to support causes such as Share Our Strength, Alex’s Lemonade Stand Foundation, Slow Food (from which he received its Miami convivium’s rst Snail of Approval), and Wellness in the Schools.

PHOTO: CHRISTINE RUSSO

Lamb chops a la plancha, heirloom tomatoes, labneh, za’atar

Chef Michael Schwartz of Michael’s Genuine Food & Drink Adapted by StarChefs Yield: 4 servings

INGREDIENTS

Labneh:

1 tablespoon salt 2 cups Greek yogurt 1 lemon, zested and juiced 2 tablespoons extra virgin olive oil

Lamb:

2 Aussie lamb racks, cut into single-bone chops Olive oil 2 tablespoons kosher salt ¼ cup za’atar

Heirloom Tomato Salad:

2 cups medium-diced heirloom tomatoes 1 cup seeded and medium-diced

English cucumber ½ cup small-diced red onion 3 tablespoons red wine vinegar ¼ cup extra virgin olive oil 3 tablespoons kosher salt 1 teaspoon ground black pepper

To Assemble and Serve:

¼ cup picked dill ¼ cup picked mint ¼ cup chives, cut into 1-inch batons Extra virgin olive oil

METHOD

For the Labneh:

Mix salt into the yogurt, then line either a kitchen towel or cheesecloth in a strainer and set it over a bowl. Pour the yogurt into the cheesecloth, cover, and allow to drain overnight in the fridge. e next morning, remove from cheesecloth and mix in the lemon zest, lemon juice, and oil. Store in refrigerator for up to 5 days.

For the Lamb:

Season both sides of lamb with a drizzle of olive oil, salt, and za’atar. Preheat a cast-iron skillet over medium-high heat. Drizzle a small amount of oil into the pan. Once you see small wisps of smoke rising, cook the lamb in batches without overcrowding the pan. Sear lamb for 2 minutes on one side, then ip and cook for an additional 2 minutes. Remove from pan and repeat until all chops are cooked. Let rest.

For the Heirloom Tomato Salad:

Combine all ingredients in a mixing bowl. Set aside.

To Assemble and Serve:

In a small bowl, combine all herbs and set aside. Spread the Labneh on the base of a large serving plate. Arrange the Lamb on the Labneh, then spoon over the Heirloom Tomato Salad. Garnish with picked herbs and a nice drizzle of olive oil.

Featured ingredient: Australian lamb rack

ILLUSTRATION : HANNAH LI

RISING STARS AND THE CAUSES THEY BELIEVE IN

BATTIER TAKE CHARGE FOUNDATION | BATTIERTAKECHARGE.ORG

Founded by former NBA star Shane Battier and his wife, Heidi, Battier Take Charge distributes resources for the development and education of underserved youth in Miami, Houston, and Detroit. Randy Alonso

CAFÉ FEMENINO FOUNDATION | CFFOUNDATION.ORG

By providing direct compensation and the resources to enact change in the community, Café Femenino is determined to give female co ee farmers the credit they deserve. Sergio Boppel

COLOR OF CHANGE | COLOROFCHANGE.ORG

rough powerful campaigns, Color of Change moves decision-makers in corporations and governments to end practices that hold Black people back. Will ompson

GREEN HAVEN PROJECT | GREENHAVENPROJECT.ORG

e Green Haven Project works to create community gardens and sustainable ecosystems in Miami’s food deserts and gives horticultural education to youth in order to encourage healthy lives. Luciana Giangrandi, Alex Meyer

KIDS OF IMMIGRANTS | KIDSOFIMMIGRANTS.US

With the mission statement, “Do the best we can with what we have,” Kids of Immigrants is a purpose-driven clothing brand that inspires community and unity amongst rst-generation Americans and beyond. Nando Chang

LOTUS HOUSE | LOTUSHOUSE.ORG

For more than 15 years, Lotus House has been committed to nurturing better lives for women and children experiencing homelessness. Jon Nguyen

FOOD RESCUE US-MIAMI | FOODRESCUE.US

In coordination with Food Rescue US, this organization coordinates volunteers to donate and deliver excess food to receiving agencies, such as food shelters and community kitchens. Jamila Ross, Akino West MIAMI RESCUE MISSION | MIAMIRESCUEMISSION.COM

e Miami Rescue Mission strives to end homelessness through comprehensive residential programs that empower individuals to be selfsu cient. Samira Saade

NO KID HUNGRY | NOKIDHUNGRY.ORG

NKH aims to end childhood hunger in America by giving nutritious food and food preparation instructions to children and families. Chris Hudnall

RECIPES FOR CHANGE | RECIPESFORCHANGE.ORG

Recipes for Change is a Miami-based society that aims to unite the community, educate the next generation, and nourish at-risk individuals with the power of culinary teachings. Pablo Zitzmann

SURFRIDER FOUNDATION | SURFRIDER.ORG

Fighting for ocean protection, fair beach access, coastal preservation, clean water, and the reduction of plastic pollution, the Surfrider Foundation is dedicated to protecting the earth’s water for all people. Matteson Koche

MIAMI WATERKEEPER | MIAMIWATERKEEPER.ORG

rough community engagement and activism, MWK defends, protects, and preserves Miami’s watershed in order to ensure everyone’s rights to clean, drinkable, swimmable water. Luciana Giangrandi, Alex Meyer

WOMEN'S CHAMBER OF COMMERCE OF MIAMI-DADE COUNTY | WOMENSCHAMBEROFCOMMERCE.ORG

e Women’s Chamber of Commerce of Miami-Dade County is devoted to advancing the professional lives of women with meaningful business connections and educational programs. Mika Leon

WORLD CENTRAL KITCHEN | WCK.ORG

Founded by Chef José Andrés, WCK provides fresh food to communities in times of crisis, most recently supplying hundreds of thousands of meals per day to those impacted by the coronavirus pandemic. Valerie Chang, Tristen Epps, Jamila Ross, Will ompson, Akino West

Kitchen Notebook

BLACK SESAME MISO ICE CREAM

Chefs Evan Burgess and Pedro Mederos of E&P DMPLNGS Adapted by StarChefs

INGREDIENTS

Black Sesame Miso:

333 grams koji 500 grams black sesame seeds 55 grams salt, plus more for fermentation Salt brine (6% salt to water)

Co ee Shoyu:

50 grams unbrewed co ee grounds 150 grams brewed co ee grounds 1 kilogram koji 50 grams salt

Ice Cream:

Yield: 2 quarts 52 ounces milk 18 egg yolks 16 ounces sugar 20 ounces cream 6 ounces glucose

METHOD

For the Black Sesame Miso:

Using a meat grinder, grind koji and sesame together. Add salt and mix thoroughly. Add enough salt brine so that the miso comes together in a ball without crumbling or losing its shape. Sprinkle a nonreactive fermentation vessel with salt, add miso, and sprinkle with more salt. Seal, date, and label the vessel. Allow to ferment 3 to 4 months.

For the Co ee Shoyu:

In a large, nonreactive container, combine all ingredients. Hold at 60°C for 1 month. Strain through co ee lters until you reach your desired consistency. Transfer excess shoyu lees to a dehydrator and dehydrate.

For the Ice Cream:

Add milk, yolks, and sugar to a Vitamix blender and blend until sugar is completely incorporated. Transfer egg mixture to a large mixing bowl. To a clean Vitamix blender, add cream, glucose, and 188 grams Black Sesame Miso; blend until homogenous. Add miso mixture to egg mixture and stir to combine. Transfer 1 quart of custard base into medium-sized vacuum seal bags. In a 85°C water bath, sous vide custard bags 1 hour. Transfer custard bags to an ice bath to cool. Allow to chill in the refrigerator overnight.

e following day, empty custard from vacuum seal bags. Using the churning method of your choice, churn custard until it becomes thick and creamy. Store in freezer.

To Assemble and Serve:

Spoon a scoop of Ice Cream into a serving bowl. Top with Co ee Shoyu and a sprinkle of dehydrated shoyu lees.

IT'S BRISKET B*TCH!

Bakers Renata Ferraro and Carlos Flores of Flour & Weirdoughs Adapted by StarChefs

INGREDIENTS

Croissant Dough:

Yield: 50 croissants 125 grams butter, softened 3 kilograms bread our 275 grams sugar 60 grams salt 32 grams yeast 200 grams eggs 700 grams milk 130 grams milk solids

Beurrage:

1.8 kilograms butter

Lamination:

100 ounces Montreal-style brisket 50 ounces provolone Grain mustard

Bake:

Egg wash METHOD

For the Croissant Dough:

To the bowl of a stand mixer tted with a dough hook, add butter, our, sugar, salt, and yeast. Mix on medium-low speed to combine. Add remaining ingredients and mix on speed 1 until gluten develops, about 2 minutes. Increase speed to 2 and continue to mix for 4 minutes. Form dough into a rough ball, place on a parchment-lined sheet tray, and cover with plastic wrap. Let rest at least 8 hours in cooler.

For the Beurrage:

Line your work surface with plastic wrap. Place butter in the center of the plastic wrap and top it with another layer of plastic wrap. Roll out butter so that it is 10 inches by 7 inches and ½ inch thick. Wrap butter block in plastic wrap and place in cooler.

For the Lamination:

One hour before lamination, remove Beurrage from cooler and let rest until pliable but still cold. Remove Croissant Dough from cooler and roll out to a ¼-inchthick rectangle that’s large enough to close the Beurrage inside. Place Beurrage in the center and enclose it with Croissant Dough like a package. e dough should meet perfectly in the center. (Be sure to not pull the dough to enclose the butter, as it weakens the structure of the dough and will a ect the layers.) Wrap the rectangle in plastic and chill. After 30 minutes, unwrap, turn the rectangle 90 degrees so that the short side is nearest to you, and roll out to ¼ inch thick. Turn dough and repeat; roll and fold. Cover again with plastic wrap and cool. After another 30 minutes, repeat the lamination process, making 2 full turns. With a sharp knife or croissant cutter, cut 8-inch-by-4inch triangles. In the middle of each triangle, spread a generous amount of mustard and place 2 ounces brisket and 1 ounce cheese. Starting with the at side, gently roll Croissant Dough up into a crescent. Transfer crescents to a parchment-lined baking sheet, loosely cover with plastic wrap, and let proof at room temperature at least 1 hour or until doubled in size.

For the Bake:

Preheat oven to 350°F. Brush croissants with egg wash. Place croissants in oven and bake for 7 minutes, ip the sheet tray, then bake for additional 7 minutes. Serve warm.

PARMESAN SFORMATO

Chef Justin Flit of Navé Adapted by StarChefs

INGREDIENTS

Parmesan-infused Cream:

1 quart heavy cream 325 grams parmesan rinds

Sformato:

400 grams ricotta 100 grams parmesan 8 eggs 50 grams sugar

Lemon Curd:

125 milliliters lemon juice 100 grams sugar 2 egg yolks 2 whole eggs 3 grams kosher salt 85 grams butter

White Chocolate Mousse:

190 grams white chocolate 95 grams butter 6 eggs, separated 85 grams sugar

To Assemble and Serve:

Freshly grated parmesan METHOD

For the Parmesan-infused Cream:

In a medium pot over medium ame, heat heavy cream and parmesan rinds for 20 minutes. Strain through a chinois and set liquid aside.

For the Sformato:

Add all ingredients to a Vitamix blender and purée until smooth. Pass through a chinois, then add 600 grams Parmesan-infused Cream. Spray sou e molds or ramekins with nonstick spray. Distribute the Parmesan-infused Cream to molds or ramekins, weighing out 50 grams per portion. Cover each mold with plastic wrap, place on a sheet tray, then wrap entire sheet tray with plastic wrap. Transfer to a steamer and steam 20 minutes or until fully set. Remove plastic wrap and let cool at room temperature.

For the Lemon Curd:

In a heavy-bottom sauce pot, add lemon, sugar, yolks, eggs, and salt. Over low-medium heat, whisk continuously until the mixture is thick, but be careful not to curdle the eggs. Remove from heat, add butter, and whisk until incorporated. Strain through a chinois into a nonreactive container and cover with plastic wrap so the curd doesn't form a lm. Place in a refrigerator to cool immediately.

White Chocolate Mousse:

Over a double boiler, melt the white chocolate and butter using a rubber spatula to stir. Once melted, remove from heat and set aside. In the bowl of a stand mixer tted with a whisk attachment, add yolks and 45 grams sugar; whip until light and doubled in size. Transfer yolk mixture to a mixing bowl and stir in melted white chocolate; set aside.

Dry and clean stand mixer’s bowl and whisk attachment. Return to stand mixer, add egg whites and remaining sugar, and whisk on highest speed until sti peaks

form. Using a rubber spatula, gently fold egg whites into the yolk mixture, ⅓ at a time. Transfer mousse to quart containers, place in refrigerator, and let cool for a minimum of 6 hours or overnight.

To Assemble and Serve:

Turn Sformato out onto a serving plate. Cover with Lemon Curd, then cover Lemon Curd with White Chocolate Mousse. Top with a generous amount of parmesan!

Raw Beauty

BLACK GROUPER AGUACHILE

Chef Andrew Zarzosa of e Betsy Hotel Adapted by StarChefs Yield: 2 servings

INGREDIENTS

Tomato Water:

One 100-gram sheet kombu 8 pounds heirloom tomatoes, roughly chopped Kosher salt Salt 100 milliliters lime juice

Pickled Onions:

25 grams julienned red onion 125 milliliters apple cider vinegar

Chile Arbol Sauce:

50 grams arbol chiles, deseeded 125 milliliters apple cider vinegar Salt

Cured Grouper:

Two 100-gram sheets kombu Junmai Daiginjo sake 100 milliliters rice bran oil 100 grams black grouper, sliced thinly into 10 pieces

Compressed Cucumber:

1 Japanese cucumber, sliced with mandoline 140 milliliters Junmai Daiginjo sake Zest of 1 lime

To Assemble and Serve:

1 radish, sliced with a sharp knife or mandoline Finger lime Salt 30 sprigs sprouting huacatay METHOD

For the Tomato Water:

Place kombu in a deep, nonreactive container. In a separate mixing bowl, season tomatoes with kosher salt. Transfer tomatoes to a cheesecloth-lined chinois and sit it on top of the deep container with kombu. Let sit 24 to 32 hours to collect tomato water. Season tomato water with salt and lime juice.

For the Pickled Onions:

In a nonreactive container, combine onions and vinegar. Let onions soak overnight.

For the Chile Arbol Sauce:

In a nonreactive container, combine chiles and vinegar. Let soak overnight. e next day, transfer chiles and vinegar to a saucepan over medium heat. Bring to a boil then continue to cook 5 to 8 minutes. Remove from heat and let cool to room temperature. Transfer to a Vitamix blender and blend until you reach the consistency of a hot sauce. Season with salt.

For the Cured Grouper:

Lay out kombu sheets and brush with sake and oil. Lay the 10 slices of grouper onto one sheet. Place the other sheet of kombu on top so both sake-brushed sides are touching the sh. Wrap in plastic and place in the cooler to cure for about 1 hour.

For the Compressed Cucumber:

Place cucumber, sake, and lime zest into a vacuum bag and seal until air-tight.

To Assemble and Serve:

Place radish in ice water and set aside. Arrange ve slices of Cured Grouper per serving plate. Season with Chile Arbol Sauce, nger lime, and salt. Arrange Compressed Cucumbers, radishes, and Pickled Onions over the top of the sh. Place the huacatay around the radish. Finish tableside with a pour of Tomato Water.

Against the Grain

SABA NIGIRI SUSHI

Chef Masayuki Komatsu of Hiyakawa Adapted by StarChefs

INGREDIENTS

Chub Mackerel:

One 1-to-2-pound whole mackerel, scaled, gutted, and lleted with head o 8 ounces kosher salt 32 ounces rice vinegar 1 ounce dried kombu

Sushi Rice:

3.5 ounces rice vinegar 0.8 ounce kosher salt 2 ounces sugar 2 cups short-grain rice

To Assemble and Serve:

Ginger, grated Green scallion, nely chopped Soy sauce METHOD

For the Chub Mackerel:

Cover both sides of the sh with salt and cure in refrigerator for 1.5 to 3 hours, depending on sh size and fat content. Combine rice vinegar and kombu and store in refrigerator. Rinse salt away from the sh, then let sit in ice water to extract the saltiness for 5 to 15 minutes. Dry with paper towels. Marinate in the cold vinegar for ⅓ of the cure time, making sure the sh is fully submerged in the vinegar. Dry with paper towels and remove bones and skin. Let rest in refrigerator for at least 2 hours.

For the Sushi Rice:

Combine the vinegar, salt, and sugar. Wash rice with 1⅘ cups water. Change the water and wash 3 to 5 more times. Drain for 10 minutes. Put rice and water into a rice cooker and soak for 30 minutes before cooking. Steam rice for 12 minutes after it’s cooked. Put rice in a large mixing bowl, then evenly mix in the sushi vinegar mixture. Cool down until it reaches room temperature.

To Assemble and Serve:

Slice the Chub Mackerel and form bite-sized balls of Sushi Rice. Place the slices of sh over the balls. Put a little ginger and scallion over the top. Serve with or dip into soy sauce.

Making the Green

LA CAUSA SALAD

Chef Henry Hané of B Bistro + Bakery Adapted by StarChefs

INGREDIENTS

Gold Potato Ají Mix:

3 Yukon Gold potatoes, boiled and peeled ½ cup lime juice 1 cup ají amarillo paste

Crab Salad:

1 cup lump crab meat ½ cup Duke’s mayonnaise ½ cup ají panca paste

Anticucho Aïoli:

1 cup Duke’s mayonnaise 1 cup ají panca paste

To Assemble and Serve:

Yield: 1 serving 6 shrimp, grilled 1 soft-boiled egg, quartered 2 tablespoons pickled onions 3 tablespoons puréed Peruvian botija olives 3 tablespoons puréed avocado 1 cup chopped romaine 1 tablespoon chopped cilantro 10 carrot slices 10 radish slices Gold leaf

METHOD

For the Gold Potato Ají Mix:

While they’re still hot, pass potatoes through a potato ricer. Let cool. Add remaining ingredients and mix well.

For the Crab Salad:

Mix all ingredients and set aside.

For the Anticucho Aïoli:

Mix both ingredients well and set aside.

To Assemble and Serve:

Cover a serving plate with an even layer of 1½ cups Gold Potato Ají Mix. Top with shrimp and 2 tablespoons Crab Salad, followed by egg and onions. Decorate the salad with 4 to 5 dots of purées and 3 tablespoons Anticucho Aïoli. Add romaine and garnish with remaining ingredients.

From Laos With Love

SAI KROG MUU

Chef Curtis Rhodes of Lil’ Laos Adapted by StarChefs

INGREDIENTS

Pork Sausage:

Yield: 8 to 10 sausages 1 pound ground pork shoulder 2 pounds ground pork belly 2 tablespoons makrut lime leaves, chopped ½ cup chopped dill ½ cup chopped cilantro ½ cup chopped scallions

2 to 3 fresh bird’s eye chiles, chopped 1 tablespoon chopped galangal ½ cup chopped garlic 2 cups chopped shallots ½ cup sh sauce 1 to 2 cups sweet rice, soaked for 2 to 3 days, then drained Sausage casing

To Assemble and Serve:

Shredded cabbage Tamarind-chile sauce Sliced cucumbers Green beans

METHOD

For the Pork Sausage:

Using a meat grinder, grind pork shoulder and pork belly together. Transfer pork mixture to a mixing bowl, add herbs, chiles, galangal, garlic, shallots, and sh sauce; combine. Pass the entire mixture through a meat grinder at least 2 more times. Stir in sweet rice. Grind through the casing, stu ng the mixture into a sausage.

To Assemble and Serve:

Lightly sear sausage on a hot pan and nish in the oven at 525°F. Slice and serve on a bed of cabbage with a side of tamarindchile sauce, cucumbers, and green beans.

Revamping the Sour Orange

HERITAGE JERK PORK BELLY, PLANTAINS, GREEN ONIONS, SOUR-ORANGEPERSIMMON MOJO

Chef James McNeal of Over/Under Adapted by StarChefs

INGREDIENTS

Pumpkin Seed Dukkah:

½ cup pumpkin seeds 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon nigella seeds 1 tablespoon fried garlic 1 tablespoon Maldon sea salt

Jerk Spice Blend:

½ cup peanut oil 2 bunches green onions, sliced into 1-inch pieces 1 head garlic, peeled 1 Spanish onion, roughly chopped 6 knobs ginger, peeled and cut into 1-inch pieces 3 tablespoons allspice berries, toasted then ground in co ee grinder 4 cinnamon sticks, toasted then ground in co ee grinder 3 tablespoons gochujang 1 cup tamari 2 tablespoons picked thyme

Pork Belly:

1 skinless heritage pork belly, halved 2 tablespoons kosher salt

Sour-Orange-Persimmon Mojo:

2 ripe hachiya persimmons, halved ½ Spanish onion, nely diced Kosher salt 1 teaspoon picked thyme 1 cup freshly squeezed sour orange juice 1 tablespoon Florida wild ower honey

Plantains:

Peanut oil Ripe plantains, sliced into 3.5inch rounds Salt

Green Onions:

2 green onions, trimmed 1 teaspoon peanut oil Salt

Fresno Chile:

1 small Fresno chile, thinly sliced Salt Sugar Lime

To Assemble and Serve:

Neutral oil

METHOD

For the Pumpkin Seed Dukkah:

Preheat oven to 350°F. Place seeds and garlic on a sheet tray and toast in oven 2 to 3 minutes. Transfer dukkah to a mortar, add salt, and grind with pestle.

For the Jerk Spice Blend:

Add all ingredients to a Vitamix blender and blend until smooth.

For the Pork Belly:

Using a sharp chef’s knife, score pork fat in a crosshatch pattern. Season both sides of pork belly with salt. Rub with Jerk Spice Blend, massaging into the cuts of the fat cap. Transfer pork to a wire rack set inside of a roasting pan. Refrigerate overnight. e following day, let pork come to room temperature. Meanwhile, preheat oven to 350°F. Roast pork belly uncovered for 2 to 2½ hours until internal temperature reaches 205°F on an instant-read thermometer. Reserve rendered pork fat and let pork belly rest 30 minutes then cut into 4-to-5ounce pieces.

For the Sour-OrangePersimmon Mojo:

Brush persimmons with 1 tablespoon rendered pork fat. Using a grill, at-top, or castiron, char persimmon esh until browned. Once cool, scoop out persimmon esh with a kitchen spoon and discard the skins. In a medium-sized, heavy-bottom saucepan over medium-low ame, heat 1 tablespoon rendered pork fat. Add onion and a pinch of salt and cook until soft and translucent. Add persimmon and thyme and continue to cook 5 to 10 minutes. Add sour orange juice and honey, then reduce by half. Transfer mixture to a Vitamix blender and purée until smooth. Season with salt.

For the Plantains:

Prepare a deep fryer with peanut oil heated to 350°F. Deepfry plantains until soft and caramelized. Transfer plantains to paper towels to absorb excess oil. Season with salt.

For the Green Onions:

Using a grill, at-top, or cast-iron, brown green onions with peanut oil and salt until caramelized.

For the Fresno Chile:

In a small bowl, season chile with remaining ingredients.

To Assemble and Serve:

Heat oil in a sauté pan over medium-high heat. Add Pork Belly and sear on both sides. Spoon 2 tablespoons Sour-OrangePersimmon Mojo to the center of a warm serving plate. Add seared Pork Belly, Plantains, and Green Onions. Finish with 3 to 4 slices of Fresno Chile and a sprinkle of Pumpkin Seed Dukkah.

New Old Fashioned

PAN CON TOMATE OLD FASHIONED

Beverage Director Maria Pottage of Leku Adapted by StarChefs Yield: 1 cocktail

INGREDIENTS

Fat-washed Bourbon:

50 grams Cinco Jotas Jamón Ibérico fat 750 milliliters bourbon

Filtered Tomato Water:

Roughly 2 pounds seasonal tomatoes, juiced

To Assemble & Serve:

2 bar spoons simple syrup (1:1 ratio) Jamón Ibérico METHOD

For the Fat-washed Bourbon:

Melt the fat and vacuum-seal with bourbon. Freeze overnight. e next day, separate liquid from fat solids. Strain with a coconut milk lter bag.

For the Filtered Tomato Water:

Let juice sit in cooler. Carefully separate any solids from liquid. Triple-strain with a coconut milk lter bag lined with co ee lters, making sure remaining liquid is clear.

To Assemble and Serve:

Stir 2 ounces Fat-washed Bourbon, 0.75 ounce Filtered Tomato Water, and simple syrup with ice. Pour over large ice cube (2 inches by 2 inches) in a double rocks glass. Garnish with a skewer of Jamón Ibérico.

Beyond the Strawberry Margarita

TEELING FLIP

Bartender Anthony Lopez of SLS Brickell Miami Adapted by StarChefs Yield: 1 cocktail

INGREDIENTS 2 ounces Teeling Irish whiskey ¾ ounce fresh lemon ½ ounce honey citron tea 2 dashes Angostura bitters 1 egg white Veza Sur Mangolandia blonde ale METHOD Add all ingredients except Mangolandia to a shaker. Dry shake, add ice, then shake again. Strain and pour into a chalice and top with Mangolandia.

GOING COASTAL

Bar Manager Rudy Abreu of e Citadel Adapted by StarChefs Yield: 1 cocktail

INGREDIENTS 2 ounces Fords Gin ¾ ounce lime juice ½ ounce Grand Marnier ½ ounce Chinola passionfruit liqueur ½ ounce raspberry syrup Orange bitters Angostura bitters Dehydrated orange and lime slices METHOD Combine gin, lime juice, Grand Marnier, Chinola, syrup, and orange bitters in a cocktail shaker. Shake with ice and strain into a rocks glass lled with ice. Spray Angostura bitters and garnish with dehydrated orange and lime slices.

MARKET JULEP #5

Bartender-owner Brian Gri ths of Over/Under Adapted by StarChefs Yield: 1 cocktail

INGREDIENTS

Vanilla Angostura Bitters:

1 split vanilla bean 1 teaspoon black peppercorns One 16-ounce bottle of Angostura bitters

Black Sapote-infused Rye Whiskey:

100 grams black sapote esh 1 liter rye whiskey

Chocolate Mint Syrup:

8 sprigs chocolate mint 16 ounces cane sugar

To Assemble and Serve:

2 sprigs mint 1 sprig chocolate mint METHOD

For the Vanilla Angostura Bitters:

Add vanilla bean and black peppercorns to the bottle of Angostura. Let steep for 1 week.

For the Black Sapote-Infused Rye Whiskey:

In a large nonreactive container, combine black sapote and whiskey. Transfer to a cooler and refrigerate for 5 days.

For the Chocolate Mint Syrup:

To a pot, add chocolate mint and 16 ounces water. Bring to a boil, then reduce to a simmer for about 5 minutes. Blend using an immersion blender, then strain through a ne mesh sieve into a bowl. Add sugar and stir to combine.

To Assemble and Serve:

Add some picked mint and chocolate mint leaves to the bottom of a julep cup. Add 2 ounces Black Sapote-Infused Rye Whiskey, 2 dashes Vanilla Angostura Bitters, and 0.4 ounce Chocolate Mint Syrup. Fill cup about halfway with crushed ice and swizzle to incorporate and dilute. Top with more crushed ice. Garnish with mint bouquet and tuck a straw deep behind the mint.

1. BABE'S MEAT & COUNTER 9216 S.W. 156th St., Miami babefroman.com

2. ZITZ SUM 396 Alhambra Circle, Ste. 155, Coral Gables zitzsum.com

3. BACHOUR 2020 Salzedo St., Coral Gables antoniobachour.com

4. CAJA CALIENTE 808 Ponce de Leon Blvd., Coral Gables caja-caliente.com

5. ARIETE 3540 Main Highway, Miami arietecoconutgrove.com

6. ROSIE'S MIAMI 439 N.W. Fourth Ave., Miami rosiesmia.com 7. RED ROOSTER OVERTOWN 920 N.W. Second Ave., Miami redroosterovertown.com

8. LOST BOY DRY GOODS 157 E. Flagler St., Miami lostboydrygoods.com

9. ITAMAE 140 N.E. 39th St., Ste. 136, Miami itamaemiami.com

10. MICHAEL'S GENUINE FOOD & DRINK 130 N.E. 40th St., Miami michaelsgenuine.com

11. L'ATELIER DE JOËL ROBUCHON 151 N.E. 41st St., Ste. 235, Miami latelier-miami.com

12. BOIA DE 5205 N.E. Second Ave., Miami boiaderestaurant.com 13. GREAT CIRCLE COFFEE 382 N.E. 56th St., Miami greatcirclecoffee.com

14. EL BAGEL 6910 Biscayne Blvd., Miami elbagel.miami

15. JAGUAR SUN AT LOT 6 7357 N.W. Miami Court, Miami jaguarsunmia.com

16. TRAN AN 215 N.E. 82nd St., Miami trananmiami.com

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