Tag: The Food Network

T&C also serving special lunch service February 19-21, 2014

Each February, Miami becomes home to one of the nation’s biggest foodie attractions – the Food Network South Beach Wine and Food Festival – the star-studded, four-day extravaganza showcasing the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities. In celebration of the festivities, on Friday, February 21, 2014 Chef Jamie DeRosa of Tongue & Cheek will team up with the star of Food Network’s Restaurant: Impossible, Chef Robert Irvine, for a special luncheon edition of “Kitchen Collab,” the eatery’s popular guest chef series. Taking place at noon, this edition comes on the heels of last year’s successful Collabs with acclaimed South Florida chefs Lindsay Autry, Clay Conley and Paula DaSilva, and this year’s special brunch edition with local legend, Norman Van Aken. Not only will diners be able to meet and mingle with the celebrity chef, along with other Food Network friends, each one will receive a personally signed copy of Irvine’s cookbook, "Impossible to Easy.”

Priced at $75 per person (excluding tax and gratuity) attendees will be welcomed by complimentary cocktails including John Daly (Vodka + Lemonade + Iced Tea) and White Sangria with pears, ginger and peaches. Following, guests will enjoy a three-course lunch created by the talented duo. Menu is as follows:

First Course – Choice of:

Heirloom Tomato Salad with whipped ricotta, rye crackers, basil and olive oil

Turks and Caicos Conch Salad with hearts of palm, aji Amarillo and coconut sorbe

Key West Pink Shrimp n’ Grits with pickled peppers, chorizo and soft cooked egg

Roasted Beet Salad with goat cheese, hazelnuts citrus and shallot vinaigrette

Greek Salad with cucumbers, olives, tomatoes, feta, grilled bread and dill yoghurt dressing

Second Course – Choice of:

Cuban Sandwich with pork, Gruyère cheese and pickles

Benedict of Braised Brisket with braised greens, Tabasco hollandaise with English Muffins

BLTA Sandwich – bacon, lettuce, tomato and avocado on olive bread

Cauliflower Soup with Key West pink shrimp, chorizo aioli, fennel and apple

Beef Cheek Burger with cheddar Pimento cheese, sweet onions on house-made brioche

Third Course – Choice of:

Cracker Jack Milkshake & Almond Joy Bar

Banana Coconut Cream Pie with Italian meringue

Carrot & Zucchini Cake with salted pecan butter ice cream

Key Lime Pie – almond graham cracker crust and meringue

A beverage pairing will also be available for an additional $25 per person. A limited a la carte lunch menu will also be available from 11 a.m. to 3 p.m.; in fact, Tongue & Cheek will be open for lunch, with a la carte service only, on Wednesday, February 19 and Thursday, February 20. Reservations are highly suggested and can be made in advance by calling (305) 704-2900.

With more than 25 years in the culinary profession, there aren’t many places Chef Robert Irvine hasn’t cooked or challenges he hasn’t had to cook his way out of. During his time in the British Royal Navy and in the years that followed, Robert has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels, on the high seas and even for the Academy Awards; and that was before his career in TV. As the host of one of the Food Network’s highest rated shows, Restaurant: Impossible, Robert is best known for saving struggling restaurants across America by assessing and overhauling the restaurant’s weakest spots. Recently, Robert added a new challenge to his resume as he mentored and challenged aspiring chefs as the host of Food Network’s new show, Restaurant Express. Going on its third year, Robert continues to tour his live show, Robert Irvine LIVE, across the US. Robert also operates Robert Irvine’s Nosh, a restaurant in Hilton Head South Carolina, and is the author of two cookbooks, Mission: Cook! and Impossible to Easy. Robert was previously the host of Food Network’s Dinner: Impossible and Worst Cooks in America.

Tongue & Cheek is located at 431 Washington Avenue. Dinner is served nightly from 6 p.m. to 10 p.m. Sunday and Monday; ‘til 11 p.m. Tuesday through Thursday; and

Friday and Saturday ‘til midnight. Brunch is served Saturday & Sunday, 11 a.m. to 3 p.m. The snack bar opens at 5 p.m. every day, with Happy Hour specials on handcrafted cocktails, beer and wines nightly from 5 p.m. to 7 p.m. For more information, please call (305) 704-2900 or visit




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