Pubbelly Station | Nom News: May 20, 2016
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Nom News: May 20, 2016

Nom News: May 20, 2016

In Miami Food Pug

 

Each Friday, we compile South Florida food-related news and events that we couldn’t fit on the site earlier in the week, as well as other local news that piques our interest. Want to be included in next week’s roundup? Shoot us an email at bark@miamifoodpug.com.

 

Here’s your weekly dose of nom.

 

Last Chance for Kona Grill’s Seasonal Menu
sbe Miami Celebrates National Wine Day
db Bistro Debuts New Spring Menu
The Gang Launches Beat the Clock Happy Hour
Faith & Pizza Opens in Downtown Dadeland
PB Station Welcomes Guest Chef Juliana Gonzalez
McConnell’s Fine Ice Cream Arrives in Florida
Dolce Italian Introduces New Dinner Items
Traymore Restaurant and Bar Launches Brunch
Miami Chefs to Showcase ‘Flavors of the World’
The Gale Rooftop Hosts Time Out Miami Summer Kick-Off Party
Shooters Announces New Rainy Day Deal
Kitchen Takeover at Novecento Brickell
BRIO Tuscan Grille’s May Wine Deal
Thursday’s Takes Over Popular French Cuisine
Suviche Celebrates 6th Anniversary

 

PB Station Welcomes Guest Chef Juliana Gonzalez

 

PB-Station-Logo

 

Five-Time James Beard-nominated chef, Jose Mendin along with his Executive Chef of PB Station, Guillermo Concha, will pair up with Juliana Gonzalez of Barceloneta to prepare a four-course menu, with each course consisting of a dishes from each chef. The special “Chef’s Choice” menu ($75 plus tax and gratuity) will be offered for one night only at PB Station, the new American eatery by The Pubbelly Boys, which opened inside Downtown Miami’s historic Langford Hotel this past March. The menu features a selection of small, but masterfully-crafted dishes that fuse traditional American staple ingredients with Barceloneta’s Spanish Mediterranean flavor, along with a selection of gin cocktails.

 

Standout dishes prepared by PB Station include Head Cheese Agnolotti consisting of caramelized cream, grain mustard, butter peas and carrots and The Bacon Chop with smoked, brined and cured kurobuta pork chop and pickled potato salad. Chef Gonzalez will serve the Trinxat, featuring Brussel sprouts, bacon, fingerling potato, organic egg yolk and largo iberico, along with Bacalao consisting of slowly cooked codfish, maitake mushrooms, crispy artichoke and veal jus. Pubbelly pastry chef Maria Orantes finishes the menu with desserts like Mississippi Mud Pie and Passionfruit Baked Alaska.

 

In celebration of Barceloneta’s extensive gin menu, a separately priced selection of top-shelf gin cocktails will be served. Along with Spanish tonic, exotic ingredients include amarena cherries, flamed orange zest, rose petals and guindilla peppers. Anticipated drinks consist of Hendricks with cucumber, mint, guindilla peppers and Citadelle with fresh grapefruit and nutmeg. The fun continues with a special Gin & Tonic after party to be held at Pawn Broker, the rooftop bar located on the 12thfloor of the hotel, featuring panoramic views of Downtown Miami.

 

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