Miami Spice Mashup: Swine's Clay Miller Hosts Haven's Todd Erickson for a Down-Home Good Time
Miami Spice hasn't even begun yet, but its ancillary events and dinners are already in full swing. Of course, there's Miami New Times' Iron Fork, which takes place at the Hyatt Regency in downtown Miami at 7 p.m. this Thursday, July 31, on the eve of Spice. Tickets, by the way, cost $50 for general admission and $85 for VIP, but use promo code IF10GAF to take $5 off your VIP tickets and $10 off GA tickets. Visit ticketfly.com to get them now.
All photos by Laine Doss Deviled egg duel: Chefs Clay Miller and Todd Erickson make eggs, not war.
Another interesting event to spice things up involved two of Miami's best chefs, who collaborated on a four-course dinner that gave diners a taste of things to come. Chef Clay Miller of Swine Southern Table & Bar hosted Haven's Todd Erickson for the special Miami Spice Mash-Up dinner. This was the second in a series of special events that pair two chefs from participating Spice restaurants. The first mashup saw chef Brad Kilgore of J&G Grill at the St. Regis Bal Harbour Resort host Pubbelly's Jose Mendin for an evening of dining. A third mashup is planned for the future. Short Order was invited to the dinner, which featured a night of down-home goodness.
Chefs Clay Miller and Todd Erickson each make their own interpretations of a deviled egg. The Swine egg features chive, bacon crumble, and pickled mustard seed. Haven presented two eggs for consideration. A ham & egg with Serrano ham, piquillo peppers, and basil; and a salmon egg with salmon gravlox, cream cheese, dill, and capers.
Swine's crisp Cajun boudin shared a plate with Haven's country fried quail for the second course.