A little over a week ago I attended a very intimate Chef dinner at Alter Miami located in Wynwood that was hosted by Handsome Brook Farm and The FeedFeed. If you’re not too familiar with The FeedFeed they are an online community and network that is made up of chefs, bloggers, and home cooks who all share a passion and love for cooking and food in general. They recently joined forces with Handsome Brook Farm which is originally based in New York to put together an incredible event and dinner for local influencers to attend and gather together. It was a night filled with amazing food and drinks that were all hand crafted by two incredible Miami based chefs, Soraya Kilgore of Alter and Janine Booth of Root & Bone and Stiltsville Fish Bar.
The purpose behind this special event was to raise awareness of the Handsome Brook Farm brand and the egg products that are now available in grocery stores like Publix. I learned not only about the history and origin of Handsome Brook Farm but also about the benefits that their egg products bring. What’s great about their product is that its organic pasture raised eggs that come from small family farms around the U.S. where hens have plenty of room to roam around so in essence that produces better and high quality tasting eggs and let me just say that I definitely noticed the difference after trying all of the dishes!
There were two delicious cocktails that I got to try that night which were the Huevo Ranchero and the Handsome Devil. Both cocktails were made with organic egg whites from Handsome Brook Farm which gave the drinks a unique spin and taste to it. My favorite was the Handsome Devil that had gin, blueberry jam, cardamom, organic egg white, and lemon peel in it. It was super smooth and refreshing and I absolutely loved the egg whites’ foam on top!
After networking and sampling all the cocktails and appetizers in the outdoor patio/bar area of the restaurant everyone headed inside for the main event which was an intimate sit-down Chef dinner.
Chef Soraya Kilgore of Alter
Chef Janine Booth of Root & Bone and Stiltsville Fish Bar
The dinner consisted of three courses and concluded with a dessert created by genius Chef Soraya Kilgore of Alter. The first course that we tried was the “Soft Egg” which had sea scallop espuma, truffle pearls, and Siberian caviar in it along with Bread & Beurre which had a sumac and dill seed crust and was served with umami butter. I honestly have to say that this was my favorite course of the night because I have never had a dish like the Soft Egg. It was so creamy and rich in flavor and was literally an explosion of flavor in my mouth! It had the consistency and tasted very similar to a crab or clam chowder soup but was five times better in my opinion. I loved the combination of ingredients and I felt that they all went very well together and were cleverly thought out. The bread was another favorite of mine because it had the most delicious crust and it was served with the creamiest butter ever! Both items were so good that I would return to Alter just to have them since they are part of their permanent menu and I couldn’t recommend them enough if you’re ever in the Wynwood area!
For the second course we had the Sugar Snap Pea & Brussels Sprouts Caesar Salad also created by Chef Soraya Kilgore. It was made with a Handsome Brook Farm Pasture-Raised Organic Five-Minute Egg, Sourdough Crouton, & Shaved Parmesan. Although this dish was good, I wasn’t completely crazy about it because I felt it lacked a bit of flavor, but I did like how fresh, light, and
healthy it was and I thought the five-minute egg was delicious and cooked perfectly! Plus, the crostini was crisp, tasty, and had a great seasoning to it!
The third and main course consisted of three different dishes created by Chef Janine Booth which were: Steak n’ eggs, gooey sweet corn spoon bread, and grilled asparagus. All the dishes were phenomenal especially the corn bread because the texture of it was super soft and gooey compared to most that I’ve had in the past and both the consistency and taste was like that of a souffle, so I absolutely loved it! The steak n eggs were made with braised short rib, tomato jam and chives so it was very tender and packed with lots of flavor and the asparagus were covered in a creamy and hearty lemon hollandaise sauce and Florida citrus. I really loved how they used both green and white asparagus because it gave the dish a very nice, bright, and colorful presentation.
To end our incredible meal, we were presented with a real treat which was a dessert created by non other than Chef Soraya Kilgore. The dessert that we had was a Tropical Semifreddo which is a semi-frozen dessert that has the texture of frozen mousse and is super refreshing, light, and perfect for the summertime. What I loved the most about it was that it had fruit compote in it that was made with orange, lemon and pineapple juices so it gave it a zesty citrusy taste. Plus, it was hands down the most beautiful dish presentation of the night!
Before heading out all the attendees received the coolest swag bags from Handsome Brook Farm and The FeedFeed filled with tons of goodies like cooking pans, hats, and more! Overall, it was a fun filled night and one of my favorite dinner events of all time!
All Photos courtesy of Sonja Production
I would like to give a special thanks to The FeedFeed for the invitation along with Alter Miami for hosting me and to Handsome Brook Farm for creating this great experience!
To learn more about Handsome Brook Farm please visit http://www.handsomebrookfarm.com
or to learn more about The FeedFeed visit http://www.thefeedfeed.com
For reservations and more information about Alter Miami please visit http://www.altermiami.com
** All opinions are my own **