Team!!! Lokal Kitchen’s Tatiana Nicholls, Planta South Beach’s Benjamin Goldman and Cross Cultures’ Cheryl Tiu
We’re so happy to have kicked off 2020 in Miami with a plant-based dinner by Planta South Beachchef de cuisine Benjamin Goldman in partnership with Lokal Kitchen(run by food blogger Tatiana Nicholls aka Lokal Eats).
Benjamin began his studies at University of Central Florida studying molecular and microbiology. It turned a different course when he He eventually graduated from Johnson and Wales University (2010) in Miami and worked at Talula, Uni in Boston, Hunter’s Grill and Shikany. In 2017, Benjamin joined David Grutman’s team as executive chef of Komodo. The following year, Goldman took his plant-based lifestyle to the kitchen as chef de cuisine of Planta South Beach upon its opening in March.
Held at Lokal Kitchen’s private venue in Wynwood, our 15 guests enjoyed ‘faux gras’ made of tahini, sesame and truffles; ‘nigiri’ made with miso truffle and avocados; ‘ahi’ made from dehydrated watermelon; ‘pho; made from hearts of palm with a mushroom-wakame broth… and many more!
The dishes were paired with the 3 expressions of HeavenSake, Régis Camus’ (chef du cave at Maison Rare Champagne— and formerly at Piper-Heidsieck for 16 years!) 1st rice-based endeavor. They were Junmai 12 (in collaboration with Konishi), Junmai Ginjo (in collaboration with Urakasumi), and Junmai Daiginjo (in collaboration with Dassai). They have also just entered the South Florida market and we felt so honored to have been able to introduce them to our guests!
Here’s the photogenic recap of the event! xx
The menu! (Photo by Jorge Lozada) Planta South Beach chef de cuisine explaining his dishes to our guests (Photo by Jorge Lozada)‘Faux gras’ of tahini, sesame and truffles served with toasted brioche (Photo by Jorge Lozada)‘Nigiri’ made with miso truffle, avocados and crispy noodles (Photo by Jorge Lozada)‘Ahi’ made from dehydrated watermelon to mimic the texture of tuna tartare, which was topped over avocado and beets, and served with taro chips (Photo by Jorge Lozada)Thrilled to have had HeavenSake– and all 3 expressions– to pair with the dishes! They’ve just launched in Florida, too! (Photo by Cheryl Tiu)Binchotan action (Photo by Jorge Lozada)Trumpet royale binchotan with black bean chili oil, agave, truffle soya, crispy nori, applewood smoke (Photo by Jorge Lozada)Planta’s take on pho, made from hearts of palm, sitting on a mushroom-wakame broth, and served with dumplings stuffed with hearts of palm and bechamel (Photo by Jorge Lozada)Yuzu chocolate brownie topped with black sesame ice cream, strawberry compote and white chocolate snow. Benjamin credits his sous chef Sarah Hopkins for this recipe (Photo by Jorge Lozada)So happy my dear plant-based friends Dionea Orcini and Tony Cusenza came!!And Eleanor Hoh (aka Wokstar) who is a staunch promoter of Asian cuisine in Miami! Her cooking classes are popular, too!Jenniefer Reyno and Richard Givens. Jenn and I have been following each other on Twitter for a while, and it’s so nice to finally meet her in person! She is Pinay as well! Thank you for coming guys!! 🙂Team Planta South Beach, bravo and thank you so much!!! Chef de cuisine Benjamin Goldman with sous chef Sarah Hopkins, Isabel Castro and Evans Saavedra (Photo by Jorge Lozada)
