Iron Fork 2014: The Sounds, the Sights, and the Bites
Shameless plug alert: The Botran Rum, Chilean wine, and Stella Artois were flowing freely last night at Miami New Times' Iron Fork kicking off two months of Miami Spice.
All photos by Zachary Fagenson Edge Steak & Bar's Aaron Brooks (left) and Haven's Todd Erickson share a photo op before the competition.
Now that the bills have been paid let's move on to the real action: the food. Among the endless array of options were a few standouts that had us returning again and again. Truth be told we spent a solid half of the night-long fête posted up in front of Lure Fishbar's all you can eat oyster station crushing Blue Points with a pineapple-cucumber mignonette and Kushis with jalapeños and soy.
There also was some far-right brainwashing on hand, where new MiMo gastropub Loba proudly displayed a copy of Ayn Rand's The Fountainhead alongside cubes of watermelon compressed with sweet tea and topped with candied lime peel, sliced radish, and tomatillo. The girl working the stand said it was the owner's favorite book and "that she only likes to refer to parts of it."
Barbecue spread from Jackson Soul Food.
The Westboro Baptist Church also cherry picks from a seminal ideological handbook, so nothing to worry about...
A bit of reading (indoctrination) for after the eating and drinking is done, courtesy Loba.
At some point, it was time to head downstairs for a cook off between Haven and Huahua's Todd Erickson and Edge Steak & Bar's Aaron Brooks. The Hyatt Regency's wall of windows offered a supreme view of Brickell high rises and an occasional shipping barge making its way down the channel as the two faced off in a three-round battle each with its own secret ingredient. Mango ganger Allen Susser was on hand to MC, and to pepper in sexual innuendos every so often.
Starting off was smoked salmon, that Aventura icon, which Erickson paired with an herb crème fraiche, radish, and cucumber atop a crisped slice of bread he called "torrejas." Brooks took the round with a smoked salmon manchego melt with pommes frites and a chive salad.