Vizcaya Community Program: Moveable Feast

FEB 14 @ 6:30 PM – 9:30 PM

It’s a special Valentine’s Day dinner date in Vizcaya Village – the not-yet-open half of the Vizcaya estate! Once home to the estate’s farm and functional buildings (historic Garage, laundry and staff housing), we’re opening the Village for a rare, behind-the-scenes exploration made all the more delicious by Chef Aaron Dreilinger of Chef David Cuisine. The evening starts at 6:30 p.m. with wine and butler-passed savories on the Superintendent’s Lawn, followed by a short walk to the Superintendent’s House where Chef Aaron will demonstrate the first course of our meal, hand-made tortellini with ricotta saltada.

From there, we will travel to the Staff Residence for a demonstration of our two entree choices: guava-glazed salmon or tamarind & espresso-rubbed beef short rib.  We end the tour in the Farm Quad, witha demonstration of dessert, strawberry bread pudding, and seated dinner (finally!).

Dig into Vizcaya’s agricultural roots, connect with Miami’s culinary scene and fall in love with Vizcaya Village – all in one sumptuous night. Cocktails and wine are included in the ticket price and IDs, showing birth date, must be presented upon arrival.  Those without ID will not be admitted. This program takes place in the Vizcaya Village, across the street from the Main House and Gardens.

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Menu
Libations
Wine (red & white) | Vodka | Whiskey | Rum

Butler-passed Savories
SHRIMP TIRADITO
Huancaína Sauce, Popcorn, Cilantro

WAHOO GRAVLAX
Pumpernickel Crostini, Dill

SMOKED DUCK BREAST
Lettuce Wrap

Plated Dinner
HAND-MADE TORTELLINI WITH RICOTTA SALTADA
Cuban Oregano, White Truffle

II (Guest Choice of One)
GUAVA GLAZED SALMON
Green Plantain, Shoyu Ginger, Redland Farm Vegetables

TAMARIND & ESPRESSO RUBBED BEEF SHORT RIB
Green Plantain, Shoyu Ginger, Redland Farm Vegetables

III
STRAWBERRY BREAD PUDDING
Candied Carambola Cardamom Jam, Champagne Chantilly Cream