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Smorgasburg Miami celebrates 305 Eats Day with food influencer, Mr.Eats305

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Here’s a RECAP from yesterday, Saturday March 4th’s 305 Eats Day at Smorgasburg Miami.

TODAY, Sunday March 5th from 12-7pm, Smorgasburg Miami, Miami’s largest outdoor-food market, will be celebrating our beautiful city of 305. Smorgasburg will partner with local food influencer George Arango, Mr. Eats 305 on Instagram, to honor Miami. The weekend features exciting activities and live performances showcasing Miami 305 at its best. 

Decorations of pineapples, palm trees, and punky roosters will transform Smorgasburg into a tropical oasis.  A rooster is the national Cuban emblem and represents strength and power, you’ll encounter many of them throughout the market. 

Andre Salas, a neo expressionist artist will be painting live all day on the back wall. You’ll just have to come by and watch Salas till the end to find out what surprise he has in store for 305 Eats Day. 

Smorgasburg Miami will be hosting a domino tournament from 2-4pm in the Lounge. Guests can sign up through the link in Instagram bio. 

Join the salsa class at 4pm on Saturday to shake your hips with Luca Colasuonno, renowned dance instructor, choreographer and actor.  

After you’ve finished the salsa class, Wizzmer & Trio will perform their funk-pop-jazz style music and will get you dancing even longer!  The culmination of their performance will be a conga line celebrating the 305 culture. 

Capping off the day of events at 6pm, comedy show “The Flavor of Funny” will be hosted by Brittany Brave, Miami New Times Best Comedian 2021. Also participating are Miami Comedy Legends and big voices like Cisco Duran, Eli Rodriguez, Freddy Stebbins, Pauley and Oriel Rodriguez.

On the culinary side, our vendors will be showcasing special dishes with Miami-inspired elements.  Smorgasburg will also be joined by some special guest vendors, all local to the 305, for the weekend. 

Smorgasburg Vendor Specials for 305 Eats Day

Tio Paella • 305 Rustic Paella

Bricked Burger • Croqueta Bricked Smashed Burger

Pink Love Donuts • Miami-Themed Donuts

Raclette Street • Alpine Cheesecakes

The Dutch Fries x The Wrapper • Kapsalon

Chicken Pollo • Green Plantain Shoestring French Fries 

Guest Vendors

Glazed

Doce Provisions • Beef Birria tacos • Pollo Pibil • Quesa Tacos

Dough House Cookie Co. 

The Papito Dog

La Cafetera

Event Taking Place: Saturday March 4th & Sunday March 5th from 12-7pm at 2600 NW 2nd Avenue Miami FL, 33127

About Smorgasburg Miami
Smorgasburg Miami operates every Saturday and Sunday from 12pm-7pm, at 2600 NW 2nd Avenue, right next to the Wynwood Walls. Smorgasburg Miami features  60+ of the best-in-class food vendors from Miami and beyond as well as a specially curated section of retail vendors. The market also features live music and a full bar serving natural wine, specialty cocktails, and craft beer. 

Thanks for spreading the word:

Detour/Miami Herald

Forbes

Edible Florida Magazine

Hakkasan, Only At Fall Menu

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Visualize an angled crispy noodle nest spilling out with Crispy Beef Tenderloin that’s battered and so tender, you only need to pop it in your mouth without even chewing. This enchanting dish was a crowd pleaser and part of a collection of 8 small bites, main dishes and dessert with cocktail pairings from the Only At Fontainebleau Menu.  This Fall Menu was launched to celebrate Hakkasan’s 15th anniversary with sister restaurants simultaneously showcasing their individual local culture and cuisine at 11 locations globally.  Each location will use seasonal ingredients and Hakkasan’s signature modern approach to traditional Cantonese cuisine.  The Only At Menu will change twice a year and judging from this tasting, I can’t wait to see what they’ll offer for the next one.

Crispy Beef Tenderloin spilling out of angled noodle nest was quite the crowd pleaser!
Crispy Beef Tenderloin spilling out of angled noodle nest was quite the crowd pleaser! Photos: Eleanor Hoh

I was honored to be invited to a media tasting to experience this luscious Chinese banquet style cuisine which I miss so much now I live in the US. If you’re lucky enough to experience dining at Hakkasan, this is a food experience that will elevate your perception of Chinese food.  I was so pleased to read Wall Street Journal’s article, “Chinese Food in New Translations” and how chefs are putting their takes on one of the most complex cuisines and not pandering to American palates. I think Hakkasan succeeds in both.
Chef de Cuisine Jian Heng Loo put his spin on a traditional Stir Fry French Beans usually made with dried shrimp but he used preserved olives so it’s vegetarian, how thoughtful and still gives that umami flavor. His artistry extends beyond food, his playful use of two noodle nests and lobster shell to present his dishes engage and entice you before you even taste the dish. Seafood was featured in 4 dishes and I’m thrilled because Asians excel in preparing them.  To top it all, Hakkasan’s mixologist paired each course with cocktails like Serpent’s Tongue and Old Cuban.
As if 8 dishes weren’t enough, we ended with a very creative dessert which was very light even though there was cream involved!  Do not take your eyes off the Chocolate Raspberry Sphere in this video.
My Chinese New Year was hosted by Hakkasan and they put on a scrumptious 13 item Yum Cha (dim sum with tea) that we still talk about a year later. You can read about it here.
Hakkasan-LingLingRoom
Ling Ling Room is just one of many divided areas that creates intimacy with beautiful carved panels that exude glamor and style. Photo credit: Geraldine Ramirez

Hakkasan-lobsterdumplings-crispybeef
Small Eats: Steamed Crystal Lobster Dumplings; Crispy Shredded Beef in Chinese Honey served with Mandarin Pancakes. Cocktail pairing: Old Cuban.

Hakkasan-lobster-shrimp
First course: Stir Fry South Florida Spiny Lobster in XO sauce with lotus root and sugar snap. I love this playful lobster shell presentation and banana leaf. Behind, Stir-Fry Tiger Prawns with Sweet Walnuts in a crispy noodle nest. Cocktail pairing: Serpent’s Tongue.

Hakkasan-Snapper
First Course: Seared Snapper with Supreme Homemade Soya Sauce presented on banana leaf and topped with crispy noodle strands.

Hakkasan-lamb-beef
Second Course: Crispy Beef Tenderloin with Tangerine Peel on the right, spilling out of noodle nest was crowd pleaser, tender morsels that didn’t even need chewing; Stir-Fry Spicy Lamb with Baby Bamboo Shoots on left, sitting on a bed of crispy bean noodles was another winner; Stir-Fry French Beans with Preserved Olives so it’s vegetarian but had a wonderful umami flavor. Cocktail pairing with Amburana. All were an excellent combination.

Amburana cocktail
Amburana cocktail

Hakkasan-kitchen
I had to take a little “behind the scenes” kitchen action. That’s Chef Jian Heng Loo on the left. Look at all the woks!

Hakkasan-ChocolateRaspberrySphere
Chocolate Raspberry Sphere was surprisingly not that sweet which I really liked. I may look small but I polished this off!

Hakkasan-OnlyAt-Menu
Only At Fontainebleau 8 course Tasting Menu

 

Hakkasan, Only At Fall Menu

By Leave a Comment

Visualize an angled crispy noodle nest spilling out with Crispy Beef Tenderloin that’s battered and so tender, you only need to pop it in your mouth without even chewing. This enchanting dish was a crowd pleaser and part of a collection of 8 small bites, main dishes and dessert with cocktail pairings from the Only At Fontainebleau Menu.  This Fall Menu was launched to celebrate Hakkasan’s 15th anniversary with sister restaurants simultaneously showcasing their individual local culture and cuisine at 11 locations globally.  Each location will use seasonal ingredients and Hakkasan’s signature modern approach to traditional Cantonese cuisine.  The Only At Menu will change twice a year and judging from this tasting, I can’t wait to see what they’ll offer for the next one.

Crispy Beef Tenderloin spilling out of angled noodle nest was quite the crowd pleaser!
Crispy Beef Tenderloin spilling out of angled noodle nest was quite the crowd pleaser! Photos: Eleanor Hoh

I was honored to be invited to a media tasting to experience this luscious Chinese banquet style cuisine which I miss so much now I live in the US. If you’re lucky enough to experience dining at Hakkasan, this is a food experience that will elevate your perception of Chinese food.  I was so pleased to read Wall Street Journal’s article, “Chinese Food in New Translations” and how chefs are putting their takes on one of the most complex cuisines and not pandering to American palates. I think Hakkasan succeeds in both.
Chef de Cuisine Jian Heng Loo put his spin on a traditional Stir Fry French Beans usually made with dried shrimp but he used preserved olives so it’s vegetarian, how thoughtful and still gives that umami flavor. His artistry extends beyond food, his playful use of two noodle nests and lobster shell to present his dishes engage and entice you before you even taste the dish. Seafood was featured in 4 dishes and I’m thrilled because Asians excel in preparing them.  To top it all, Hakkasan’s mixologist paired each course with cocktails like Serpent’s Tongue and Old Cuban.
As if 8 dishes weren’t enough, we ended with a very creative dessert which was very light even though there was cream involved!  Do not take your eyes off the Chocolate Raspberry Sphere in this video.
My Chinese New Year was hosted by Hakkasan and they put on a scrumptious 13 item Yum Cha (dim sum with tea) that we still talk about a year later. You can read about it here.
Hakkasan-LingLingRoom
Ling Ling Room is just one of many divided areas that creates intimacy with beautiful carved panels that exude glamor and style. Photo credit: Geraldine Ramirez

Hakkasan-lobsterdumplings-crispybeef
Small Eats: Steamed Crystal Lobster Dumplings; Crispy Shredded Beef in Chinese Honey served with Mandarin Pancakes. Cocktail pairing: Old Cuban.

Hakkasan-lobster-shrimp
First course: Stir Fry South Florida Spiny Lobster in XO sauce with lotus root and sugar snap. I love this playful lobster shell presentation and banana leaf. Behind, Stir-Fry Tiger Prawns with Sweet Walnuts in a crispy noodle nest. Cocktail pairing: Serpent’s Tongue.

Hakkasan-Snapper
First Course: Seared Snapper with Supreme Homemade Soya Sauce presented on banana leaf and topped with crispy noodle strands.

Hakkasan-lamb-beef
Second Course: Crispy Beef Tenderloin with Tangerine Peel on the right, spilling out of noodle nest was crowd pleaser, tender morsels that didn’t even need chewing; Stir-Fry Spicy Lamb with Baby Bamboo Shoots on left, sitting on a bed of crispy bean noodles was another winner; Stir-Fry French Beans with Preserved Olives so it’s vegetarian but had a wonderful umami flavor. Cocktail pairing with Amburana. All were an excellent combination.

Amburana cocktail
Amburana cocktail

Hakkasan-kitchen
I had to take a little “behind the scenes” kitchen action. That’s Chef Jian Heng Loo on the left. Look at all the woks!

Hakkasan-ChocolateRaspberrySphere
Chocolate Raspberry Sphere was surprisingly not that sweet which I really liked. I may look small but I polished this off!

Hakkasan-OnlyAt-Menu
Only At Fontainebleau 8 course Tasting Menu