Chef Michael B. Jacobs Teams up with Chef Conor Hanlon of The Dutch for a Southern Seafood Bash, Wednesday, June 25th
Conceptualized and executed by Chef Michael B. Jacobs, The Hidden Kitchen Workshop is a unique underground dining series consisting of exclusive multi-course meals created and served by the Workshop’s honored guest chefs, along with Chef Jacobs. On Wednesday, June 25th, at 7:00 PM, Chef Jacobs will join forces with Chef de Cuisine Conor Hanlon of The Dutch for a one-night-only Southern Seafood Bash.
The family-style, multi-course dinner will be priced at $120 per person including alcohol, tax and gratuity. The evening will begin and end with hors d’oeuvres and dessert prepared by The Hidden Kitchen, along with courses prepared by Hanlon. Full menu below:
New England Style “Mini” Lobsta Rolls
Florida Stone Crab “Croquettes”
Florida Smoked White Fish, Grilled Bread and Preserved Lemon
Florida Citrus Salad with Fried Oysters and Avocado
Crawfish Etouffée with Carolina Gold Rice
Crispy Okeechobee Frog Legs, dusted in Homemade Creole Seasoning
Entrees & Sides
Fried Catfish, brined in Buttermilk with Homemade Hot Sauces
Sweet Corn Succotash
Seating is limited and tickets must be purchased in advance at http://www.strategichospitality.net/hidden-kitchen-workshop-tickets
The Hidden Kitchen Workshop takes place at The Hidden Kitchen café, located inside the Imperial House condominium at 5255 Collins Avenue, Miami Beach. Guests enter through an unsuspecting back door staffed with a member of The Hidden Kitchen Workshop team who escorts diners to the dining room.
Conor Hanlon is Chef de Cuisine of The Dutch and Executive Chef of the W South Beach Hotel & Residences. Adding a bit of homegrown local flavor to the Miami outpost of Andrew Carmellini’s roots-inspired American restaurant, Hanlon earned rave reviews from top media outlets including The Miami Herald, The New York Times, Condé Nast Traveler and Miami Magazine. Hanlon’s great success at The Dutch earned him a promotion in late 2013; the talented chef now oversees all resort food and beverage operations including banquet functions, in-room dining and overall food and beverage operations for the resort’s venues: WET bar & grill, Beach Cabanas, Living Room, The Dutch and Grove. Outside of the W South Beach, Hanlon has made his mark on Miami participating in foodie functions such as the Cochon 555 “Epic Pork Battle”, an annual competition where chefs create a dish using an entire pig. The talented chef also supports Slow Food Miami and Common Threads, two movements promoting sustainable food practices and nutrition education; The Dutch earned Slow Food Miami’s Snail of Approval Award in 2013.