At Tuesday night’s private dinner to celebrate the induction of the Hua Moa banana-plantain into the Ark of Taste, Slow Food Miami Leader Donna Reno surprised Michael and the MGFD team with the chapter’s first-ever Slow Food Snail of Approval.
Not unlike the Good Housekeeping Seal, it certifies restaurants, bars, food and beverage artisans, and stores and markets as genuine contributors to the quality, authenticity and sustainability Miami’s food supply. They even call our references to see if we check out, as they should! It’s a much needed program, especially for interested consumers, to ensure that those establishments taking a big local game back it up in practice.
We are very proud to be the first in South Florida to wear this badge of honor and look forward to welcoming other restaurants into the fold. It’s not easy being green, but that’s kind of the point, right?
View our Flickr set of the prep and meal here, and the menu after the jump.
Wahine (meaning Polynesian Goddess)
Ron Abuelo 7 Year aged rum, Calvados, toasted almond/allspice/cinnamon simple syrup, fresh orange and lemon juices with cinnamon sugared rim
Local Snapper Ceviche with passion fruit, avocado, cilantro, green onion, crispy hua moa
Duck Breast Crostini on savory hua moa toast with pineapple compote
Hua Moa Soup with coconut milk and fiery peanuts
Crispy Hua Moa Hash with fried quail egg, aioli & herb salad
Second Course grand buffet
Whole Roasted Palmetto Creek Farms Pig
Spicy pineapple mojo glaze
hua moa tostones
hua moa mofongo
grilled green onion
assorted pickled vegetables
hua moa chips & salsa
grilled zucchini with garlic sauce
hua moa flatbread
Homemade Organic Ricotta with local honeycomb & toasted hua moa bread
Bittersweet Chocolate covered Hua Moa Semi Freddo , toasted Hua Moa
pound cake , Salted Caramel Crema