Sardinia Enoteca Ristorante

Here is this week’s Miami food news: 

Monday, November 12 to Sunday, November 18: White Truffle Festival Menu at Sardinia Enoteca Ristorante
All this week, guests can head to Sardinia Enoteca Ristorante {1801 Purdy Avenue, Miami Beach; 305.531.2228} and indulge in a limited-edition menu featuring fresh white truffles from Urbani Truffles and Prunotto wines! Thanks to the restaurant’s partnership with the White Truffle Festival, this a la carte menu includes plates like: Poached Eggs with Culatello, Filet Mignon Tartara with quail egg, Homemade Tagliolini with shaved truffle, Baby Artichoke Risotto with Gavi reduction, Veal Scaloppine Paillard, and more. Two wines, Prunotto Occhetti Nebbiolo D’Alba and Prunotto Barolo 2012, are also on the menu. The menu is available during the restaurant’s operating hours.
Wednesday, November 14: KYU x Pao Chef Collective
Bringing together two of Miami’s best chefs–Michael Lewis and Raheem Sealy, of KYU {251 NW 25 Street, Wynwood; 786.577.0150}, and Paul Qui and Benjamin Murray of Pao by Paul Qui {3201 Collins Avenue, Miami Beach; 786.655.5600}, this night will feature a dynamic collaboration of Asian-inspired dishes. Running from 7 p.m. to 9:30 p.m., the chefs will collaborate on a one-night-only, prix-fixe menu that combines KYU’s signature wood-fire cooking style with Pao’s inventive ingredient pairings. The dinner will take place at KYU. Tickets are priced at $95 per guest, excluding tax and gratuity, and include one signature cocktail. Tickets must be purchased in advance here.
Thursday, November 15: In the Kitchen with Norman Van Aken Presents: Chef Michael Lewis, of KYU
Superstar chef Norman Van Aken’s culinary education program, In the Kitchen with Norman Van Aken {50 NW 24 Street, Suite 113, Wynwood; 305.748.6915}, will host a cooking class with one of Miami’s top talents: Chef Michael Lewis, of KYU {251 NW 25 Street, Wynwood; 786.577.0150}. This class will include instruction on basic knife skills, searing, and methods of plating, and all students will execute two tuna-based dishes, a tuna tataki and tuna tartare. In line with Chef Lewis’ sustainable practices, guests will use surplus tuna to create a tartare dish plated on lettuce wraps before finishing the evening with a “meet and eat” with the chef. The class will run from 6:30 p.m. to 8:30 p.m. Tickets are priced at $100 per person and can be purchased here.
Happy dining!
By Jennifer Agress | Miami Editor