Monday March 26 - Cobaya Experiment #23 - already sold out, but waitlist requests still being taken.
Tuesday March 27 - Michael Mina wine dinner at Bourbon Steak. Chef Mina himself is in town, the wines are from Fairchild Estate (Paul Hobbs is the consulting winemaker), and a four-course menu, inclusive of wine, tax and tip, is $200/pp. For reservations call 786-279-6600 or email firstname.lastname@example.org.
Thursday March 29 - Support two great organizations at once - Common Threads and LegalArt - by going to Pairings, an event to benefit both organizations, with food from Chow Down Grill, the gastroPod, and Mad Max Jack's and artworks on display from several of LegalArt's resident artists. 7pm-10pm, tickets are $25 in advance, $40 at the door, more details here.
Friday March 30 - Harding Dinner Series with Chef Jeremiah at Chow Down Grill / Josh's Deli Surfside kicks off. I've already mentioned this here before, but it's worth mentioning again. The pop-up is running through April 5, and the best opportunities to get a spot may be during the weekday seatings April 3-5. Seats are $79/pp all inclusive. More info, including the number to call for reservations, here.
But wait, there more!
Sunday April 1 - 5 pigs. 5 chefs. 5 wineries. No fooling. This is the fourth annual "tour" of the celebration of porcinity that is Cochon 555, and its first visit to Miami. Each chef gets assigned a heritage pig to break down and cook up, with the winner from each regional event going on to the national Grand Cochon. South Florida's got a great lineup: Michelle Bernstein (Michy's, Sra. Martinez); Aaron Brooks (Edge Steak & Bar); James Petrakis (Ravenous Pig, Orlando); Michael Schwartz (Michael's Genuine); and James Strine (Café Boulud, Palm Beach). The event will be at the Four Seasons Miami, with tickets starting at $125. Details here.
Wednesday April 4 - Every month or so, Michael Schwartz has been bringing visiting chefs into Harry's Pizzeria to do one-night pop-ups. On April 4, Chef Jonathan Sawyer from Cleveland's Greenhouse Tavern will be in the house. Sawyer's got a great-looking menu at Greenhouse and may be bringing some of his house-made vinegars and private label beer for the "Greenhouse Pizzeria" menu. More info here. Tickets are $129 inclusive of tax and gratuity, and can be purchased here.
So how's your liver feeling?