On Saturday, February 22nd, Masaharu Morimoto and Ming Tsai hosted an intimate dinner event presented as part of the 2014 South Beach Wine & Food Festival. The inspired evening took place at the Shelborne Wyndham Grand South Beach, a landmark resort on Collins Avenue that is set to reopen this April following an immense restoration. Iron Chef Masaharu Morimoto will be opening his Miami flagship restaurant, Morimoto South Beach, at the Shelborne Wyndham Grand.
Morimoto collaborated with James Beard Award-winning chef and cookbook author Ming Tsai, and the duo presented a lavish five course menu to guests, each paired with cocktails featuring Double Cross Vodka and TY KU Sake & Spirits. Highlights included Masaharu Morimoto’s Wagyu Carpaccio, with Pink Peppercorns, Local Sea Salt, and Truffle Oil, which was paired with a Shiso Smash Martini featuring Double Cross Vodka, and Ming Tsai’s Olive Oil Poached Grouper with Mango-Crispy Rice Salad, which was paired with TY KU Sake Black, Junmai Ginjo.
The celebratory evening was sponsored by Chefwear, Double Cross Vodka, FIJI Water, Morimoto, Sea Delight, Shelborne Wyndham Grand South Beach, and TY KU Sake & Spirits.