Nibbles & Bits

3030 Ocean chef cooking up a new course

 

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After 14 years overseeing the award-winning 3030 Ocean at Harbor Beach Marriott Resort and Spa, chef Dean James Max is moving on.

“It was time for a change after all these years,” says Max, who will leave the Fort Lauderdale restaurant in the middle of August. “There’s a lot of really creative stuff happening in Miami right now, which I’d love to make happen in Fort Lauderdale.”

Max says we should expect to see him open a larger restaurant with street presence instead of a resort location. He says it will be less expensive than 3030, but adhere to his longtime farm-to-table philosophy. Max and his partners are currently searching for a location.

Max operates several restaurants, including the just-opened James Republic in San Diego, Latitude 41 in Columbus, Ohio, and the Brasserie in Grand Cayman.

“It’s not like I’m not busy,” says Max, 46, who grew up in Stuart and lives in Boca Raton with wife Amy and their three children. “South Florida’s my home. This is where I want to always keep my flagship restaurant.”

Patrick Manley, director of food and beverage at Harbor Beach Marriott, says 3030 Ocean will remain open following Max’s departure. In the middle of next year, the restaurant will be renovated and rebranded.

“We’re basically looking for the next celebrity chef to fill that position,” Manley says. “It will be difficult, because Dean is so well respected. Dean’s got a lot of other passions that he’s pursuing right now. We want to support him in whatever it is he wants to pursue.”

John Tanasychuk

SouthFlorida.com

A taste of Colombia

The InterContinental at Doral Miami will be hosting Chef Rafael Suarez of Bogota for a week beginning Monday. Suarez will prepare Colombian specialties at the hotel’s Armillary Grill and offer a special dinner buffet Monday to Friday, a three-course dinner on Saturday night and a Sunday brunch.

The InterContinental, 2505 NW 87th Ave., already has hosted a handful of foreign affairs, most notably Chef Josefina “La Pepa” Molina from Spain and Chef Liu from Taiwan.

More information and reservations at 305-468-1400, ext. 4318.

Tuyo rolls out New Orleans menu

Miami Dade College’s acclaimed rooftop restaurant, Tuyo, will once again participate in Miami Spice, this time featuring the cuisine of three “Great American Cities,” starting with New Orleans.

The New Orleans-inspired menu, created by Chef Norman Van Aken, includes Oyster Po’ Boy with Crystal Hot Sauce Mignonette, Worcestershire Braised Beef Brisket on Petite Filet Mignon with Boulangere Potatoes, Bananas Foster Bread Pudding, and other selections. The special promotion is $39 per person (not including beverage, tax or gratuity), and is available from 6-10 p.m. Tuesdays-Saturdays from Aug. 1 through Sept. 30.

Updates will be posted online at Tuyo’s website: www.tuyomiami.com. For reservations, call 305-237-3200, send an e-mail to reservations@tuyomiami.com or reserve online.

Compiled by Food Editor Kathy Martin. Send news to kmartin@MiamiHerald.com by noon Monday for consideration in next week’s column.

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