Miami’s culinary scene gets better and better every year. That’s because we have some awesome chefs who feed off each other’s creativity. And sometimes — they feed each other too. All they need to get together and make delicious food is an excuse. In this case — it’s a festival called “Duck Duck Goose.”
Chef Jeremiah — from GastroPod in Wynwood — throws a mean pig festival. But this year he’s… he’s changing it up.
Jeremiah Bullfrog: “After seven years of pig, we figured we’d switch up the farm animals, and I thought it would be really cool to see local chefs cooking creatively with our favorite poultry — duck.”
This Saturday — from 5 p.m. to 9 p.m. — expect to be fed like a king.
Jeremiah Bullfrog: “At the GastroPod here in Wynwood, for $59, you come in, you’re exposed to the 12 greatest chefs here locally, and myself, and all you can drink.”
Chefs — like Aaron Brooks from Edge Steak & Bar at the Four Seasons in Brickell.
Aaron Brooks: “We’ve done so much pork. Now it’s time to move on. We’re gonna roast ducks over the flames and a nice big arroz con pato.”
That’s duck — roasted with lots of spices, paired with aromatic rice.
Aaron Brooks: “Slow cook the rice with the stock that we made from a bunch of duck bones and some cilantro, aji panca, aji amarillo, little soy in there … super tasty stuff.”
Chef Steve Santana from Taquiza in South Beach is making duck with a Mexican twist.
Steve Santana: “I’m doing a duck fat tamal colado, with roasted duck and mole negro.”
That’s creamy, high quality, home-made dough … topped with roasted duck legs.
Steve Santana: “We just shred the meat, pull it apart, and then spoon a little laddle of mole negro which is chocolaty, spicy, rich. Then some fresh herbs, cilantro, radish … really simple, but really rich, really satisfying.”
Chef Megan Lamanna from — Ms. Cheezious in Little River — is excited for Saturday.
Megan Lamanna: “This is an opportunity to do something different and to work with duck, which is one of my favorite specialties.”
And this — is everyone’s favorite comfort food.
Megan Lamanna: “We’re gonna be doing a duck confit macaroni and cheese, we constructed a crisp crumble, and we made a duck gouda mornay sauce to go in the macaroni and cheese.”
It’s a fancy and decadent grilled cheese you’ll definitely want to try. And — if you’re asking what’s in it for the chefs? That’s easy.
Steve Santana: “It’s mostly just for us, get away and get together, all the local guys.”
Jeremiah Bullfrog: “Most definitely. I put these things together, so that I can get together and hang out with my friends who also cook and we never really get to see each other.”
Aaron Brooks: “Yeah, we work so much usually that it’s just an excuse to get together and drink and have a good time.”
FOR MORE INFO:
Duck Duck Goose Festival
https://www.eventbrite.com/e/duck-duck-goose-tickets-24992462127
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