Forging Ahead: The Forge Restaurant | Wine Bar Serves Up Autumn At James Beard House

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Denizens of Miami Beach’s iconic dining locale, The Forge Restaurant | Wine Bar, have always been those that rank among the upper echelons: Foodies, tastemakers and scene-stealers, alike. On October 30th The Forge will cater to a similar audience of cuisine enthusiasts, but this time, at a dinner for a select group of 80 lucky attendees at the James Beard House in New York’s Greenwich Village.

Themed “Fall in the North and South,” this celebration of culinary excellence will be hosted by The Forge-proprietor, Shareef Malnik, and will boast a six-course menu prepared by Chef Dewey LoSasso, featuring an assortment of autumn’s finest ingredients from local suppliers in both Florida and New York.

The experience will serve as an opportunity for New Yorkers to familiarize themselves with the new direction of the recently revamped Forge by way of some of their signature dishes like the taste bud-tingling Lobster PB & J as well as through some seasonally-inspired creations that are meant to mirror their unique style of cuisine; a style that The Forge refers to as “Progressive American.”

Malnik is thrilled to be in the good company of what he refers to as a “catalogue of culinary luminaries” who have been hosted by the James Beard House in the past; also noting that “there is no other platform quite like [James Beard House].” A platform that will serve well to display the restaurant’s nationally recognized, fresh approach to cooking.

As for Chef LoSasso, his excitement lies in the ability to share his cooking with the inhabitants of “one of the most dynamic food cities in the world.“ LoSasso and his team bring a new dimension to James Beard House by mixing Florida specialties such as local cheeses, Atlantic, line-caught fish and direct-from-the-Everglades game with New York-grown fall bounty.  But he expresses that “of course, at the end of the day, it’s all about being in James Beard’s kitchen.”

The Forge Restaurant | Wine Bar’s special menu will be as follows:


Montauk Striped Bass and Chanterelle Strudel

Florida Corn Shoots

Everglades Wild Boar Crostini

Chinese Mustard Jelly

Island Creek Oyster

Ice Wine Mignonette

Crispy Duck Wonton

Joseph Phelps Grape Chutney

Joseph Phelps Vineyards 2008 Viognier Napa Valley


Lobster in Two Manners

Calabaza Blossom

Pompano Beach Ricotta, Spiny Lobster, Wild Arugula

Maine Lobster Peanut Butter & Jelly

Toasted Brioche, Chopped Peanuts, Onion Marmalade

Freestone Vineyards 2007 Chardonnay Sonoma Coast


Mutton Snapper “In a Bag”

Shaved White Alba Truffles, Homestead Vegetables, Lentil Broth

Freestone Vineyards 2006 Pinot Noir Sonoma Coast


“Bleu in the Face”

Warm Lamb Loin, Bibb Lettuce, Nature’s Own Blue Goat Cheese, Habanero Brittle Smoked Nuts, Squash Carpaccio

Joseph Phelps Vineyards 2006 Cabernet Sauvignon Napa Valley


Wattle Seed Seared Creekstone Filet Mignon

Herbed Frittata, Roasted Lila Onions, Purple Haze Carrots

Joseph Phelps Vineyards 2006 Insignia Napa Valley


Pumpkin Pie

Sweet Goat Cheese Crema, Candied Corn, Land of Goshen Maple Syrup Custard

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