It was a cause for a bit of excitement when Laurent Tourondel of BLT Steak (Bistro Laurent Tourondel) blew into town to prepare for a very special meal for the Black Tie on Ocean Drive Miami Heat fundraiser with BLT’s Chef de Cuisine Danny Ganem. The two chefs collaborated to create an exquisite menu for the event’s cocktail hour, held in the Betsy and attend by Heat VIPs like Dwyane Wade, Micky Arison and Pat Riley. Naturally, they invited a few trusted foodies to come give it a try before the big night.
The meal started out with melt-in-your-mouth sushi of many different varieties, including a roll with Macadamia Shrimp, avocado and cucumber. Another with Truffled Wagyu beef tatami and dashi that appeared as one giant roll, but broke easily into prescribed pieces that were a totally new experience.
The chefs got in on the Steamed Bun trend by making a classic bun with Thai chili and Sriracha sauce and elevating it with swordfish. The salads were inspired—particularly the Blue Crab Salad. It featured generous hunks of crab both fresh on the greens and fried in pale golden balls. Veal Polpette was served up as tender meatballs with mascarpone and was such it hit it might just make its way to BLT’s regular menu.
There was also a grilled pork chop from Family Farms served with a Penang curry sauce as well as a CAB Prime strip steak and sides like Braised Teenas Pride Swiss Chard and Haricots Verts that make vegetables take center stage. Dessert was inspired and nothing like the usual. So it’s safe to say that attendees of the the fundraiser got their money’s worth, before they even settled down in the main tent for the main event, which was prepared by Smith & Wollensky.
BLT's Signature Popovers with Gruyere
Truffle Beef Osaka with Wagyu tataki
Local Baby Heirloom Tomato salad with watermelon
Blue Crab Salad with Hearts of Palm
Veal Polpette with Mascarpone and basil
Key Lime Panna Cotta
Steamed Meringue with tropical fruit
Photos by Hadley Henriette