3030 Ocean
Fort Lauderdale, FL
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Grilled Beef Tenderloin, Black Polenta, and Pickled Eggplant |
Tender and expertly cooked tenderloin anchors the composition of this plate, while the eggplant—almost mocking the beef in appearance—and Brussels sprout spiral like a staircase from the meat. Grilled leek and a Cabernet reduction breakup the circular patterns for contrast.
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| Chefs Dean Max and Paula DaSilva |
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Americana
Miami Beach, FL
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Hamachi Tartar with Avocado and Osetra Caviar |
A perfect fan of avocado almost entirely conceals a hamachi tartar, but turn the plate and the avocado arches create a cave-like effect with the tartar tucked inside. Osetra caviar is perfectly balanced atop the avocado and an avocado emulsion pools around the tartar.
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| Chef Bernardo Espinel |
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DiLido Beach Club
Miami Beach, FL
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Melon Salad with Cucumber Yogurt Sorbet |
A play on contrasting colors, textures, and flavors, Chef McInnis’ salad features a collection of julienned sweet melon that take on a terrine-like appearance. Heirloom tomatoes, cucumbers, and mint complete the salad. The snowy-white cucumber yogurt sorbet slowly melts into a dressing; the jelly cube, resembling an ice cube, adds an unexpected look and texture to the dish.
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| Chef Jeff McInnis |
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Café Boulud
Palm Beach, FL
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Vanilla Meringue and Lemon Curd with Blood Orange and Pomelo |
Chef Reed’s study of citrus includes lemon, blood orange, and the less commonplace pomelo. The light, airy vanilla meringue has an unusual sleek molded form with a hollow center filled with curd—a refreshing modern take on a traditional edible container.
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| Chef Jennifer Reed |
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Nine One Five
Key West, FL
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Tuna Dome |
Chef Otten’s Tuna Dome plays tricks with your eyes. Is that a peeled tomato? Thinly sliced ahi tuna blankets a Dungeness crab salad with Granny Smith apples, green onion, and a lemon-white miso sauce. A garnish of chives and a sprig of cilantro mock a tomato stem.
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| Chef Chris Otten |
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Touch
Miami Beach, FL
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Pompano Smoked in Glass |
Chef Brasel brings smoking tableside by trapping smoke under a glass dish of smoked pompano with avocado, aji amarillo chile, lime, and cherry tomato. Brasel used the Polyscience Smoking Gun he picked up at our 2007 International Chefs Congress held in New York City.
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| Chef Sean Brasel |
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