Duck Duck Goose! June 4 in Wynwood

Duck Duck Goose from jeremiah bullfrog on Vimeo.

I've repeatedly said here that P.I.G., the annual porcine production hosted by Chef Jeremiah Bullfrog, is one of my favorite Miami food events of the year. (Most recently last November for P.I.G. #6.) Well, now the P.I.G. is spreading its wings.

On June 4, Chef Jeremiah's gastroPod will play the host of "Duck Duck Goose." Whereas P.I.G. is a celebration of all things pig-related, this one is for the birds: a great lineup of guest chefs cooking locally pastured poultry, including ducks from Lake Meadows Farm. Expect a flock of ducks, hopefully some geese, and lots of live fire cooking over embers. So what's with all the birds? Says Jeremiah: "After seven years of cooking pig, we thought it might be sustainable to switch up farm animals."

The chefs include some P.I.G. regulars and some new additions: Brad Kilgore of Alter, Will Crandall of Izzy's Fish and Oyster, James Strine of Café Boulud, Patrick Rebholz of Quality Meats, Cake from Cake Thai Kitchen, Gabriel Ask from the Faena, Aaron Brooks of Edge Steak, Steve Santana of Taquiza, Brian Mullins of Ms. Cheezious, Babe Froman Fine Sausages, and John Lermayer, mixologist from Sweet Liberty.

The deets:

When: June 4, 2016 from 5pm-9pm
Where: gastroPod, 168 NW 26th Street, Miami (Wynwood)
Tickets: $59 - get 'em through Eventbrite

It's the same basic idea - get some great chefs together to all cook good things with tasty animals - but Jeremiah says Duck Duck Goose will have a somewhat different feel from the P.I.G. fests: "PIG is more of  a Rock n Roll and Whiskey vibe. With DDG, the aim is towards Champagne and Bossa Nova." So imagine something like this:

But with a duck, and a different soundtrack. Sounds good to me.

best thing i ate last week: oysters frank at Mignonette

There are so many new places that have opened in Miami of late; and yet sometimes – often – I just want to go back to an old favorite. Mignonette, Chef Daniel Serfer's oyster bar in Edgewater, has become one of those old favorites: a place where I might very well order the same thing every time I go, and always leave happy.

But here's something new: "Oysters Frank," named after chef de cuisine Bobby Frank. Topped with smoked bacon, manchego cheese, a goodly amount of butter and a dash of sherry, then broiled, these will give Mignonette's excellent rendition of Oysters Rockefeller a run for their money. Round out the rest of the meal with their very good lobster deviled eggs, one of my favorite salads, and a fancy seafood tower, and I bet you'll leave happy too.