Join Kitchen 305 and enjoy a long meal with loved ones that starts with breakfast favorites including freshly baked breads, a pastry station, seasonal fruits and made-to-order omelets.Â A seafood display will feature hand-rolled sushi, jumbo shrimp, Bluepoint oysters on the half shell, grilled Icelandic gravlax, snow crab claws and an assortment of smoked fish.Â An antipasti and salad bar includes domestic and imported cheese, bruschetta station and a selection of cured meats and sausages.Â EntrÃ©e options are comprised of Texas smoked prime rib smeared with chimichurri, horseradish mousseline and spicy mustard; stuffed leg of lamb with rock shrimp and chorizo and citrus marinated Atlantic salmon grilled with shiitake mushrooms and cippolini onions.Â For those who savor sweets, a Viennese dessert bar will showcase assorted cakes, cookies, brownies, mini tarts and berries.Â Motherâ€™s Day brunch is $35 per person.Â For reservations please call 305-749-2110.
Thursday, October 3, 6pm-9pm -Â Ritz-Carlton of Coconut Grove,Â 3300 SW 27th Avenue,Â Coconut Grove The Ritz-Carlton Hotels of Key Biscayne & Coconut Grove, along with Modern Luxury Brides South Florida & the Caribbean, cordially invite you to an evening of Elegance, Dreams & Style. For one enchanted and exclusive evening, delight in bridal bliss with savory and […]
Tuesday, September 29, 7pm – Lure Fishbar At the Lowes, 1601 Collins Ave., Miami Beach In celebration of National Bourbon Month, Lure executive chef John Iatrellis and cocktail master Rob Ferrara are double teaming it with a six-course bourbon feast. Though drink pairings are being kept a surprise till the night of, you can expect […]
Saturday, September 19, 11am-2pm – InterContinental, 100 Chopin Plaza, Miami United Way of Miami-Dade Young Leaders hosted 2nd annual interactive cooking and eating experience, Build Your Own Brunch (B.Y.O.B.), modeled after VeritageMiami’s wildly popular Interactive Dinner. Guests prepared a three-course brunch, under the tutelage of some of Miami’s most innovative young chefs, Brad Kilgore of […]