Lick Your Ribs: Chef Justin Smillie’s Slow Fires Cookbook Dinner Menu is Here!

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Chef Justin Smillie is coming to town, and he’s making a stop with Michael Schwartz first! Before the restaurant he opened in NYC with Steven Starr, Upland (named after his hometown in California) opens in Miami Beach’s South of Fifth neighborhood later this fall, we will welcome him for a cookbook dinner and preview of the deliciousness to come. Join us Tuesday, October 25 at 7pm for Slow Fires at Cypress Tavern. We are thrilled to release the menu today, with some of the dishes now pictured here.

Lamb Ribs

Lamb Ribs

Cookbook Dinner & Taste of Upland Miami
Slow Fires: Mastering New Ways to Braise, Roast & Grill

WELCOME COCKTAIL & CANAPES

Bill Pay Buck – vodka, aperol, ginger, lime
Kaffir Lime Octopus with blistered shishitos
Grilled Sausage charred escarole, spicy brown butter-hazelnut vinaigrette
Veal Meatballs with gingered buttermilk, corn two ways
Crispy Lamb Ribs

ONE
Riviera Salad with oil cured tuna, tomato vinaigrette

TWO
Grilled Quail
 with broccolini, coal-roasted garlic
Clams with avocado-chile butter

THREE
Peppercorn-Crusted Short Ribs
celery, castelvetrano olive, horseradish, walnut
wood grilled hen of the woods mushrooms

FOUR
Chocolate Budino with orange caramel, toasted brioche

Tickets available for purchase exclusively through this link in advance include it all: passed canapes, welcome cocktail and four plated courses each including wine pairings (stay tuned for those!), with a signed cookbook and tax and gratuity.

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Drawing on his rural youth — the rustic elements of the outdoors including regular camping trips, foraging for wild ingredients, and fly-fishing — for inspiration, Smillie worked his way through some pretty incredible kitchens to get where he is today, making his own mark. From Jean-Georges Vongerichten’s Mercer Kitchen to Danny Meyer’s Gramercy Tavern and Jonathan Waxman’s Washington Park and Barbuto, Smillie fell in love with the bold flavors and rustic techniques showcased in the restaurant, and this philosophy would stick with him. We too got bitten by the Smillie bug after many memorable meals at Il Buco Alimentari e Vineria, where he earned three stars from The New York Times.

In November 2015, he released his first cookbook, Slow Fires: Mastering New Ways to Braise, Roast, and Grill, exploring fundamental techniques of braising, roasting, and grilling, so you can learn the rules to break them.

 

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