Quality Meats Miami Beach Executive Chef Patrick Rebholz, fresh from receiving the People’s Choice award at the Food Network & Cooking Channel South Beach Wine & Food Festival’s marquee event Meatopia is partnering with Chef Norberto “Negro” Piattoni for a three-day whole steer cookout/extravaganza. Rebholz, an expert in whole animal butchery, and Piattoni, a former employee of renowned Argentine Chef Francis Mallman, will collaborate to create three separate dinners – an asado BBQ, a family-style feast, and a more formal dining experience, all complete with wine and beer pairings.
The dinners will take place Thursday, April 14 through Saturday, April 16, 2016. A 900-lb. steer along with side dishes, bread and even desserts, will be cooked in a specially constructed “fire kitchen” on Quality Meats’ expansive terrace.
“We are taking the Quality Meats love of large format meats to a whole new level,” offered Rebholz. “We are going to use every part of this magnificent steer to create three nights of fun, delicious dining. I am stoked to work with Negro – this style of cooking is part of his heritage – to bring this very special dinner series to South Beach.”
Up first, the Thursday night BBQ, priced at $59 per person inclusive of beer pairings, will include whole ribs, sausage and various steaks including bavette, hanger, flank and skirt steak. Side dishes will consist of an assortment of salads including potato salad with seven minute eggs, red onion, oregano, scallion and mayonnaise; heirloom tomato salad with cucumber and herbs; and a bitter green salad with anchovy dressing and charred eggplant with roasted garlic, lemon, pomegranate seeds and herbs. Dessert will include sweet potatoes “cooked in the ashes,” served with white chocolate mousse and honey sauce.
On Friday evening, the two meat maestros will serve more parts of the steer in totally different preparations; this meal is going to be offered family-style and will include wine pairings for $79 per person. Starters will include a beef liver pate with hard boiled eggs and toast points; and fired ground beef empanadas served with local lettuce and tomatoes. Smoked brisket will be served with dandelion greens, radishes, preserved lemon, anchovy and garlic, and roasted bone marrow will be accompanied with bread cooked in the ashes of the parilla. The meal will finish with a refreshing blend of “burned” citric, mascarpone cream, crumbles and lemon balm.
Saturday night will be a more formal, seated four course affair with a sophisticated menu to match. Starters will include cured beef; a bone broth of braised osso bucco topped with poached egg and herbs; and grilled hand-cut beef empanadas with gazpacho. Second courses will include tenderloin tartare with sea urchin, shiso & egg yolk; grilled radicchio Treviso with bagna cauda with fennel herbs; and charred leeks and blue cheese topped with parsley vinaigrette, green strawberries and watercress. The main course will be tender grilled bone-in ribeye with wild mushrooms; and charred beef with grilled bok choy and dashi. Charred strawberry tart with sorrel and pistachio ice creams will close out the feast, which is priced at $99 per person including wine pairings.
Negro, whose first experience in the kitchen was helping his family cook on his grandfather’s farm, trained under Mallman in Mendoza, Argentina before moving to Uruguay and ultimately becoming head chef at Mallman’s legendary hotel Garzon. He moved to the U.S. to oversee a new concept in Paris, Kentucky, before relocating to San Francisco’s Bar Tartine. Since then he has been involved in a number of pop-up projects in New York and Los Angeles and will soon be launching an open-fire kitchen restaurant with cuisine inspired by the Rioplatense area where he grew up in Brooklyn’s Fort Greene neighborhood with restaurant mavens Henry Rich (Rucola, Fitzcarraldo, June Wine Bar and Cassette) and Oliver Hastlegrave and Evan Hastlegrave (Rebelle, Donna, Black Seed, Torst, June Wine Bar and many others).
Prior to relocating to Miami to open Quality Meats, Executive Chef Patrick Rebholz, worked in Charleston for more than a decade, honing his skills working under acclaimed Chef Frank Lee, as sous chef at High Cotton Maverick Bar & Grill. Rebholz submersed himself in whole animal fabrication, charcuterie and farm-to-table cooking, before taking on the position of chef de cuisine at Charleston’s legendary restaurant, Peninsula Grill. Within this role, Rebholz helped lead the culinary team of the Relais & Chateaux property, elevating the restaurant’s cuisine and recognition as one of the city’s thriving culinary institutions. Here at Quality Meats in a little over a year, he has helped establish the restaurant as one of South Florida’s premier steakhouses with one of the best charcuterie selections in the city.
To reserve any one or all of the dinners, which will begin at 7:30PM cocktails/8:30 PM dinner each evening, please visit qualitymeatsmiami.com/wholesteerdinners
Quality Meats Miami Beach is located at 1501 Collins Avenue with onsite parking – a rarity on South Beach. The restaurant is open for dinner on Sunday and Monday from 6PM to 11PM and from Tuesday through Saturday until midnight.