South Florida is the mango capital of the United States. Every summer we celebrate with everything mango. We may start the day with mangoes over oatmeal, yogurt or cereal, or just a few eaten fresh over the kitchen sink. Lunch may be a mango in a green salad with tuna, mango salsa with chips or mangoes and cottage cheese. For an afternoon snack a mango milkshake or smoothie hits the spot. Dinner may be a roast chicken with a mango glaze or a curried shrimp and mango dish.
For the past fifteen years the epicenter of mango culinary cuisine occurs at Fairchild Tropical Botanic Garden in Miami. Top chefs of the area prepare a feast of a mango brunch that is so popular it sells out weeks before the event. Chef Allen Susser is the premier chef of the event. He revolutionized South Florida cuisine introducing mangoes at Chef Allen’s in Aventura, and creating new and delicious food combinations that were not seen before. Currently he is busy with many venues through his Chef Allen's Sustainable Consulting firm. The other top chefs of 2014 are an amazing bunch.
Chris Bulgarin created Delicious Catering Services Event and Design after spending many years working at top local restaurants in Dade County. You may have seen him on television news cooking demos or at Pinecrest Gardens, or teaching at Miami Dade Community College. Chefs Andrea Curto Randazzo and Frank Randazzo operate the garden café as well as d Creative Tastes Catering & Event Production, You may remember Frank from Talula Restaurant. Chef Daniel Giraldo of Doral’s Los Verdes rounds out this amazing group of exceptionally talented chefs. He has successfully demonstrated that healthy food can be created at fast food establishments. Tim Andriola of Timo and Basil Park is surly going to prepare amazing creations. Tim Andriola of Lan Pan Asian Café and Yuga contributes with an East Asian flair. Kareem Anguin of the Oceanaire restaurants is the creative genius behind many new culinary treats. This superstar team of top chefs will be preparing a meal that many consider the best mango brunch of its kind anywhere in the world.
The menu was very diverse and each chef was preparing and serving at self service tables throughout the room. Waiters were quick to fill water glasses and clear plates. Colombian music and party hats adorned each chair. Three Colombian mangoes were served Azucar, Hilacha and Vallenato. Richard Campbell the director of Horticulture and Noris Ledesma lead a discussion at the end of the meal. It was a delicious wonderful event.