Things to Do: Miami Food and Drink Events June 10 Through June 13


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This week, Bourbon Steaks Series Local Eats with Steve Santana from Taquiza returns as the Greater Miami Convention & Visitors Bureau teams up with David Grutman’s Groot Hospitality for a Miami Spice 2019 Preview Dinner with Chef Benjamin Goldman from Planta and Chef Carlos Torres from Swan .

In addition, Life House Little Havana’s Café Parcela is partnering with Hungry Harvest for a dinner with a one-time Out of the Box Chef’s Challenge to raise hunger awareness and produce waste.

Roof in the Life House Little HavanaEXPAND

Roof in the Life House Little Havana

Courtesy Life House Little Havana.

Out of the Box Chef’s Challenge at Life House Little Havana. Life House Little Havana’s Café Parcela, which creates awareness of the £ 20 billion waste produced each year in the US, will partner with Hungry Harvest for the one-night-only dinner Out of the Box Chef’s Challenge enter. On Tuesday evening, head chef Francisco Viñas from Life House Little Havana and head chef Persefoni Vordokas from Life House South Beach create a familiar multi-course meal from ingredients in a surprise box supplied by Hungry Harvest. In addition to a one-of-a-kind dinner, guests can get in touch with representatives from Hungry Harvest and the local nonprofit Feeding South Florida to learn more about how this important cause is helping and relieving hunger and making positive impacts by saving produce and produce The Environment Can Be Made Providing Access To More Than 915,000 Pounds Of Fruits And Vegetables To Those Who Are Unsure About Food. Tickets are $ 50 per person and a portion of the proceeds go to Hungry Harvest and Feeding South Florida. Tuesday, June 11, 7 p.m. to 9 p.m., at Life House Little Havana, 528 SW Ninth Ave., Miami; 866-466-7534; Tickets are $ 50 on

Boulud South

Cafe Boulud Summer Pop-Up Series: Culinary Muses in Boulud Sud. On Tuesday, Boulud Sud’s summer dinner series will celebrate four chefs, four cities and four culinary muses representative of Daniel Boulud’s culinary philosophy: La Tradition, La Saison, Le Potager and Le Voyage. Each muse has a ticket dinner event hosted by a guest chef. The menus are then offered à la carte in the Boulud Sud for the next two weeks. To kick off the series, Chef Aaron Bludorn from Café Boulud in New York is hosting a four-course menu with wine pairings that reflect tradition and include French classics such as terrine de canard and trout amandine. Each chef works with Clark Bowen, the head chef at Boulud Sud Miami, to bring the style of their region and restaurant to their menu. The menu is available until June 25th. Tuesday June 11th at 7pm at Boulud Sud, 255 Biscayne Blvd. Way, Miami; 305-421-8800; Tickets are $ 65 through

MC Spritz

Spritz Social at MC Kitchen. On Wednesday, MC Kitchen is hosting a Spritz social event with Aperol cocktails worth $ 7, including the signature MC Spritz made from Aperol, Prosecco, strawberry, and blood orange. Pair a drink with a few bites ($ 7 each), including a short rib pizza with caramelized onions, ricotta, and fontina, and the salumi cheese board with marinated olives and rosemary crostini. Wednesday, June 12, 5 to 8 p.m., MC Kitchen, 305-456-9948;

Miami Spice Mashup Series at Swan. In preparation for Miami Spice’s 18th year, the Greater Miami Convention & Visitors Bureau (GMCVB) will team up with David Grutman’s Groot Hospitality for a dinner with Chef Benjamin Goldman of Planta and Chef Carlos Torres of Swan. The two will host the first Miami Spice mashup of 2019 and give attendees a first look at their Spice menus before the program kicks off on August 1st. The three-course meal, priced at $ 75 per person, includes two dishes per course, one of which is served by each chef. Plus, expect Absolut Juice cocktails. Thursday, June 13, 7:00 p.m. at Swan, 90 NE 39th St., Miami; 305-704-0994; The number of seats is limited. Reservations must be made by email to [email protected]

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Clarissa Buch is a reporter and food critic who has covered Miami for more than half a decade. Her work focuses on food and culture (and food culture).

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