Are you ready for Wine and Food week in Miami? You know, the time of year in late February when the Food Network’s celebrity chefs descend on Miami Beach for a weekend of foodie fun?
Well, whether you are ready or not, we have the perfect dinner opportunity to get you ready for Wine and Food Week in Miami.
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Enjoy views of the Miami Beach skyline on the hotel rooftop and be the first to enjoy a dinner among the stars at Cleo, a contemporary Mediterranean/Middle Eastern restaurant with a hip vibe.
The menu includes 3 cocktail pairings from Cleo’s top mixologists with the Mezze, Tagine and Dessert portions of the meal. (Full details below). Guests will also take home an exclusive set of spices created by Chef Danny just for this Miami.com Experience, and will have a chance to win tickets to a South Beach Wine and Food Festival event.
Seats are limited for this highly intimate event with Chef Danny on the rooftop. Tickets are $125 per person and available for purchase here
Miami.com Experience Dinner
At Cleo Rooftop at the Redbury Hotel
1776 Collins Ave., Miami Beach, FL 33139
Tuesday, Feb. 23, 7 p.m.
Cleo Rooftop Dinner Menu
Hummus with Tahini, Chick Peas and Marjoram
Muhammara with Pomegranates and Walnuts
Cauliflower, Vadouvan, Cashews and Currants
Green Falafel, Tahini and Tabbouleh Salad
Brussel Sprouts, Capers, Almonds, Red Wine Vinaigrette
Kibbeh Nayee with Lemon Yogurt, Bulghar, Mint, Serrano Chilies
Israeli Salad with Freekeh, Lemon and Olive Oil
Laffa with Za’atar
MEZZE COCKTAIL PAIRING
(Bombay Sapphire East, cucumber, rhubarb bitters, lemon)
This cocktail is light, refreshing and simple, a balanced introduction for the beginning of the meal with notes of rhubarb, lemon and cucumber.
Daurade Tagine with Cured Lemon, Clams and Grilled Lemon
Grilled Lamb Head Tagine with Cilantro, Chilies, Orange
Cous Cous Royale with Chicken, Lamb and Merguez
TAGINES COCKTAIL PAIRING
(Del Maguey Mezcal, serrano chili, orange, lime, agave)
Second cocktail has more body and is slightly spicy while drinking like a punch to compliment bolder flavors in the tagines.
Goat Cheese Cake with Pear Sorbet and Spiced Red Wine Pear
DESSERT COCKTAIL PAIRING
Late Check Out
(William Wolf Pecan Bourbon, espresso, Aztec chocolate)
Dessert means the meal is over but the party isn’t. Robust espresso is mixed with pecan bourbon and Aztec chocolate for a sweet and nutty end to the meal.