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| Jacob Katel |
| Executive Chef Sam Gorenstein at work. |
Last Monday,
South Florida's Chefs Club, a network of culinary professionals who meet regularly to eat, talk shop, and crack jokes, got together over a tailgate style feast at the bar of
BLT Steak Miami during the Dolphin's opener against the Colts.
Executive Chef
Sam Gorenstein says of hosting Chefs Club, "I think it's a great opportunity to get know your colleagues. It's a small community here compared to New York, LA, Chicago, and San Francisco, so it's a good chefs night out.
I took a low key approach. We're doing tailgate food with a twist. If you think about what chefs like to eat on their day off it's street grub, at least me, I don't want nothing fancy. You don't have to make really high end food for people to enjoy eating it. Good ingredients, good flavors, good technique, and that's it."
Here are some more images from the Monday Night Football chefs club and regular dinner service at BLT Steak Miami.
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| The menu. |
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| BLT Steak's special butter. |
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| Aged Cheddar Bacon Mini-Popovers. |
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| Aged Cheddar Bacon Mini-Popovers, the remix. |
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| Executive Sous Chef Daniel Ganem plates a regular dinner menu item. |
Sous Chef Daniel Ganem says, "I used to work at the Mugaritz in Spain, so to be in a steakhouse, I'm lucky to be in one like this here where the ingredients are the best."
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| Daniel's knives. |
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| A cook gets the slider bread ready. |
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